Verhovayak Lapja, 1944 (27. évfolyam, 1-52. szám)

1944 / Verhovay Journal

?age 8

Verhovay Journal

March 10, 1944

o oLADIES9 PAGE

O O

SPRING AND THE VICTORY GARDEN

It is during the past 25 years that we have given any thought at all to home gardening. Before the last World War, gardening was quite different from what it is today. But with the advent of World War 2, we are more foodconscious than ever before. We need good food to give us the strength we must have in order to carry on our work, whether it is in a defense plant, an office, or on the battlefield.

The home gardener is really taking his work seriously this' year and is using every bit of ground that he can spare for raising the food he and his family needs. Inexperienced gardeners should blend common sense with their enthusiasm. To plant any vegetables which the family do not care to eat would indeed be a waste of time and energy. Plant only those vegetables which you know you will use and those which' are high in vitamins.

Many Women today are wondering just what they can do to help win this war. Some of these women are mothers with children too young to be left alone all day, during the time she would spend working outside the home. The only thing she can do is to grow vegetables in her own back yard. This she can easily take care of and look after her family at the same time.

If you have had no previous training in gardening now is the time to put your pet theories into practice. One thing to remember is to plant only those vegetables which you know will thrive in the kind of soil you have in the plot of ground you intend to use for your Victory garden. The results will be somewhat disappointing if you plant seeds in poor soil. Equally disappointing will be results if you use an inferior seed, for to produce the best results both seed and soil must be of the highest quality.

Today gardening plays an important part in our life. For without food we can not win the Victory. We must produce the food not only for our own home consumption, but we must also send food to many parts of the world to keep alive our fighting men. Then, too, we can not help but send food to those countries that have been ravaged by hostile armies of man. To fill all these requirements we must raise all the food we can, and process the surplus for use during the winter months.

One of the best crops for home gardens is the tomato. This vegetable is easy to grow and it bears heavily. Then, too, the tomato is not subject to as many pests as some of the other vegetables. Either cooked or raw, tomatoes are a tasty food. They are easy to can whole or as juice.

Onions are also easy to grow from sets. Bermuda and Spanish onions are two favorites. To raise a good crop of these onions, be sure your soil has the lime it needs.

Yellow sweet Spanish onions have a sweet flavor which many people find pleasing, and the lesh of this particular vegetable is a clear white. When the •round can be worked, the sets

can be planted. The hardy crop which the home gardener raises is well worth the time and effort to plant the sets. About a month after the onion sets have been planted, tender green onions can be pulled for home consumption.

Lettuce is another vegetable which every home gardener must raise. Some victory gardeners prefer the leaf type of lettuce, while others like best the head lettuce. Both types are very good for table use. If you are planning to raise the head lettuce, don’t forget to place the heads about 12 inches apart.

Sweet corn is another must on the victory gardener’s list of vegetables- Corn can be planted around the edge of the garden, but they must be planted in several rows so that there may be a cross-fertilization of the plants.

Carrots make an excellent eating food, especially when it is served grated raw in salads or in gelatine salads. Carrots need small space in the garden and they yield a good crop.

Beets are another must in the victory garden. Like the carrot, beets also need little room and are an excellent food, either cooked fresh from the garden or canned for winter use.

No conscientious home gardener would think of omitting parsley. This vegetable is high in vitamin content and can be served in soups; chopped up it can be used in salads and on potatoes. Be sure to use sprigs of it on sea food. Always eat the parsley and do not leave it on the plate. Many people seem to think that sprigs of parsley served with meats and sea foods is not meant to be eaten, but is used only for decorative purposes. This is not true. Parsley is meant to be eaten.

Although peppers are tender they produce very well and bear for a long time before the frost comes. They are excellent used in tomato dishes, also for pickles. It is very tasty stuffed, for prepared in this manner brings out its rich flavor.

The victory gardener who is being patriotic by growing her own vegetables realizes that she must have beauty within her garden, also. To satisfy the need for beauty she adds a few flowers in her plot of ground, either as a border or she has a small round or square flower bed. The crocus is an early blooming flower and very pretty to behold. Violets, also are early blooms. Then there are forget-me-nots, tulips, poppy, touch-me-not, gladiolus, carnation, petunia, four o’clock rose; and what housewife doesn’t want morning glories climbing over a trellis, or the lace-like verbena that is so fragrant and is a night-bloomer? Asters bloom late, and keep the garden in color long after other blooms have shed their petals. The chrysanthemum is another late favorite. Its large pom-pom blooms are a joy to any gardener.

When you plan your vegetable garden this year, do not fail to add a bit of beauty to your victory garden by planting a few flowers. You will be surprised to see how much more beautiful your garden will be. Remember the soul needs food as well as

your body, and when the body has been properly nourished, it is in a healthy state and you can then enjoy the beauties of your garden, thereby feeding your soul, too. Therefore, grow beautiful

Serves 6 — Saucepan —■ Time 45 min.

1. Saute Yst lb. onions thinly

sliced in 4 tbsp. butter *

2. Cook on low heat

3. Add 1 qt. beef broth, 1 bouillon cube, % tsp. pepper, % tsp. sugar, 1 tsp. salt.

4. Cook slowly for 45 min.

5. Turn into individual soup tureens.

6. Place 6 slices toast sprinkled with grated Parmesan cheese.

7. Place under broiler to brown cheese for about 5 min.

8. Serve very hot.

STUFFED EGG PLANT

Temperature 350 degrees Time 30—45 min.

1. Cut slice from top of 1 good sized egg plant

2. Scoop out the center to within Vz inch of outer skin

3. Peel 1 cup raw mushrooms

4. Chop mushrooms and egg plant meat

5. Saute in butter

6. Add Vz cup chopped onion, 1 cup minced cooked ham, salt and pepper.

7. Fill egg plant shell, sprinkle top with buttered bread crumbs.

8. Bake, garnish with pimento strips.

TOMATO FLOWER

1. Select a firm, ripe, medium sized tomato. With a very sharp knife divide the tomato into five equal petals. Carefully peel the petals down to stem end, being careful not to break.

2. When all petals are completed, open to resemble a flower.

3. Sprinkle with sieved egg yold or cheese

4. Use as a garnish or an individual salad

flowers in your garden and the result will be very pleasing to you. The profusion of color and scent is ample reward for your time and effort spent in your victory garden.

1. Select round radishes, remove root tip, leave only enough of the leaves and stem to make an attractive garnish.

2. With a very sharp knife cut the red peeling to represent a rose or tulip.

3. Peel back

4. Place in ice water or in vegetable pan until ready to use.

TOMATO ROSE

1. Select a medium size tomato. Hold the tomato with the left hand and with a very sharp knife pare the tomato, peeling in the same way as paring an apple, being careful not to break the paring. Remove paring entirely, including the stem end.

2. With the first end, carefully wind the paring, skin side out, snugly together to resemble a rose. When the stem end is reached, let the rose rest on the stem end, furnishing a base for the rose. Make a center for carrot strips of egg yolk.

3. Use to garnish salads, meats or a sandwich tray.

POTATO CASES

1. Peel large potatoes

2. Slice paper thin

3. Cut into strips 1 inch wide, 2% inches long

4. Cut one end to a point

5. Place 7 petals around a small noodle basket

6. Hold securely and place smaller basket inside

7. Fasten and fry in deep fat until golden brown

STUFFED CELERY

Yield 12 pieces celery

1. Mash together 1 cake (3 oz.) cream cheese, 14 tsp. salt, Vs tsp. pepper, Vs tsp. Paprika, dash Worcestershire sauce

2. Moisten with mayonnaise

3. Separate and wash celery

hearts. Fill celrey with mixture through a pastry tube.

CELERY CURLS

1. Cut stalks of celery into three or four-inch pieces

2. With a sharp knife make five or six incisions down the stalk, stopping within lVz inches of the end

3- Drop the pieces into cold water and place in refrigerator for several hours

4. The split ends will curl back along the stalks, making an attractive garnish for salads and “cold plates”.

5. To hasten curling place in Chiller.

CREAM OF SPINACH SOUP

Saucepan — Temp. Low Heat. Time 12 to 15 min. .

1.Melt 3 tbsp. butter

2.Add

4 tbsp. flour, Vs

tsp.

pepper, Vstsp. salt

3.Mix

to smooth paste

4.Add

to 2 cups scalded

milkj

5.Cook

until thick

6.Use

immediately or

cool,

andstore

in covered jar

in

refrigerator.

7. To the above Foundation White Sauce add lVz cups spinach puree and Vi tsp. sugar. Season to taste. Serve very hot with croutons.

RUSSIAN SOUR CREAM SOUP

Serves 8 — Thrift Cooker — Time 3 hrs. 20 min.

1. Cube 1 lb. beef

2. Add lVz qts. water, Vs tsp. salt

3. Cut fine and add 1 onion, 2 tbsp. parsley, 1 bay leaf

4. Cook slowly on low until meat is very tender, about 3 hrs.

5. Add 2 beets shredded

6. Cook another 20 min.

7. Cube and steam 4 medium potatoes.

8. Add to soup 1 cup sour cream.

9. Pour hot soup over steamed potatoes.

(From the kitchens of the General Electric Institute.)

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