Domestic

New Zealand Tablet, Volume LII, Issue 35, 16 September 1925, Page 59

Domestic

Maureen

The Value of Vegetables. Vegetables of all kinds are necessary in the diet, but particularly valuable ' are those available in the spring and summer. The greens and delicate vegetables that appear" in the market early are a most welcome addition to the menu, for they are not only palatable, but a tonic, building up the blood and counteracting the condition so commonly known as "heated blood." As sources of minerals and proteins needed by the body, vegetables are much more valuable than many people realise. And they are high in food value —especially beans', peas, potatoes, beets, and carrots. In addition they supply roughage which keeps the body in good working order, helping to eliminate the accumulated waste products from the body. If the housewife has a well selected garden, even though it be small, and knows how to make good use of the products that grow in it, she can set an abundant, varied and satisfying table at low cost. The vegetables that appear first are spinach, asparagus, watercress, rhubarb, onions, leek and French endive. These vegetables can be prepared in so many simple and palatable ways, and they are a refreshing touch to the usual meal.

• , Apple-Snow Pudding. '/ ,V Make 1 cupful very thick, slightly sweetened apple sauce. Beat 2 egg whites very stiff, and then beat in the apple sauce; continue beating until the mixture is thick and smooth. Pile lightly in a glass dish A decorate with a. few bits of bright-colored jelly, and serve with a custard sauce. .-,,..>..';.. Cheese Balls. .One-half cupful breadcrumbs, 1 tea-spoon-ful butter, i teaspoonful mustard, 1 cupful . grated cheese, 1 egg, -J- teaspoonful salt, and a few grains of red pepper. Rub the butter into crumbs and cheese, Ladd seasonings and egg, --well-beaten. Shape in small balls and fry in hot fat. Drain and serve. Belgian Salad. Soak 1" quart of brussels sprouts in cold salted water for 30 minutes. Cook in boiling salted water for 25 to 30 minutes, then drain and cool. Line a salad bowl with lettuce, put the sprouts in the centre. Mix o tablespoonsful each of vinegar and salad oil, 1 teaspoonful chopped parsley, ,\ cupful finelychopped cooked beets, 1 teaspoonful -minced onion, and 1 teaspoonful salt. Stir until well blended and pour over the salad. Bran Bread. Mix thoroughly 2 cupsful bran, 3 cupsful whole wheat flour, and 1$ cupsful breaiHlour, 1 tablespoonful sugar, H teaspoonsful salt, 1 teaspoonful soda, and 2 teaspoonsful baking powder. Beat 1 egg, add 1 cupful treacle and 2* cupsful buttermilk or sour milk. Stir the liquid into the dry material and beat well. Pour into two well-greased bread pans and bake in a moderate oven for 45 minutes. Meat Dumplings. . 2 cupsful flour, \ teaspoonful salt, two-* thirds cupful sweet milk, 2 eggs, 4 teaspoonsfa] baking powder. Sift the dry ingredients and add the eggs and liquid until the' mixture will drop easily from the spoon. Drop by the spoonful into the meat stock.' Cover and set on the back of the stove where it will boil just a little. Remove from the stock with a skimmer, after they have boiled for 15 minutes. Fresh Vegetable Soup. Melt 2 tablespoonsful butter or dripping and add \ cupful each of sliced onions, carrots and celery. Cover closely, and simmer for ten minutes. Then add 6 cupsful water, 1 cupful finely-cut beans or peas, 2 cupsful -tomatoes, and a tablespoonful salt. Boil slowly until the vegetables are tender, or for about 35 minutes. Season to taste with pepper and more salt if necessary. Sprinkle ."with finely-chopped parsley just before serving. \ cupful of rice or £ cupful of macaroni broken in small pieces may be t'-yided if desired. ••'£