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Sal 'FOE CBHAWA THAEE, Thuredey, August 31, 1967 ENJOY THE harvest of fresh fall vegetables on your dinner table this month. Ve- getables are at their color- ful and flavorful best. The home economists of the Con- sumer section, Canada De- Pariment of Agriculture, suggest a vegetable platter with your next roast. Corn- on-the cob, broccoli, car- rots, cauliflower and new potatoes are but a few that you can combine --Canada Department of Agriculture, Ottawa. Bounteous Harvest Of Vegetables Yields Variety And Health Bonus , she created fall vegetables. The bountiful harvest of multi-cotor- ed vegetables displayed on lova! markets these days is a joy to behold The infinite flavor and color combinations which they edd to our meals can be enjoy- ed until the chill of frost is in the air. Fresh vegetables are recommended for good nutrition -- they contribute valuable minerals and vitamins as well ae bulk to the diet. At this time of year they are most plentiful end best buys. The home economists of the Consumer Section, Canada De- partment of Agriculture have provided these tips on prepara- tion and cooking of some of our most popular fall vege- tables. Se BROCCOLI eta Broccoli is a highly develop- ed form of cabbage with a flavor similar to cauliflower. li has clusters of dark green flower buds branching out on jong green stalks. Top quality broccoli is dark green to pur- ple in color with fresh com- pact heads; its stalks are ten- der but firm. One pound of good quality broccoli, requiring iittle trimming, will provide three servings. | Wash broccoli thoroughly be- | fore cooking. Remove _ the woody part of the stalks and the coarse leaves. Then cut the Jarge stalks lengthwise in serv- ing sizes, Stand the stalks up- right in a deep saucepan and «ook covered, in a_ small amount of boiling. salted water for 10 to 15 minutes. Drain and serve with butter, salad dress ing, Cream or Cheese sauce. BRUSSELS SPROUTS When buying this "baby" of the cabbage family, choose a community of quiet elegance located in oshawe's northern residentiol ores. Simcoe ond Tounton Hf you are looking for o Jot to buy . . . visit cedor ridge -- use o builder of your choice, for information. phone 723-1194 OSHAWA (aE Nature spoiled mankind when! firm compact sprouts with good green color. Be sure to use the sprouts before any leaves show signs of yellowing. | To prepare for cooking. wash the sprouts and take off any! | gently Joose or spotted leaves. Cook for #2 few minutes in salted, lukewarm water. Rinse and start the sprouts cooking in a sma!l amount of boiling, salted water -- just enough to pre- prevent scorching. Then cover and keep at an easy boil until the sprouts are just tender. Cook the small ones 10 to 12 minutes, larger ones 12 to 15 minutes. Drain. Serve with a generous amount of melted but- ler ard season with salt and peppcr. Brussels sprouts are also Gelicious with Hollandaise or Cheese sauce, CABBAGE Cabbage is one of our best choices in greens. Buy heads that are solid and heavy for their size. Avoid cabbage with damaged or wilted leaves. One smali, two-pound head of cab- bage can be cut in six wedges. Wash cabbage, remove | coarse, wilted or spotted leaves. Cut into serving-size wedges. Cook in % cup of boiling water. Sprinkle wedges with % teaspoon of salt. Cover saucepan and bring to a boil. Reduce heat and cook until coarsest part of leaves are tender, 10 to 15 min- utes, and don't forget -- cab- bage loves butter! CAULIFLOWER This member of the cabbage group, called '"'cabbage with a college education,' adds zest to any meal. Choose brown from spots pound cauliflower will six persens. To prepare cauliflower, rinse: serve | | girl' of compact, | crisp white heads that are free | and have | fresk green outer stalks. A 2%-} and trim away the heavier leaf stalks. Separate into flowerets and wash thoroughly. For six servings cook in % cup boiling water. Sprinkle flowerets with 14 teaspoon salt. Cover sauce- pan, bring water back to a boil, then reduce heat and cook gent- ly until caulifiower is just ten-! der, 10 t¢ 15 minutes. A whole cauliflower head will require 15 to 25 minutes to cook. Serve it with butter. and sprinkle with grated cheese, EGGPLANT Eggplant is the "glamour the vegetable patch. It varies in shape and in color. Some are like an over-sized banana, while others are more like a huge tomato; some are white, others are green. We are more familiar in Canada with the ova! te round-shaped egg- plani, with a purplish to black skin color. Choose eggplant that is firm, glossy and free from blemishes. To enjoy the vegetable at the peak of quality use it as soon as possible after purchase. Baked, fried, broiled or stuff- ed, the eggplant will add vari- ety to the menu. Peel the egg- plant and cut it into half-inch slicés. Then dip the slices in| eggs and crumbs and saute in a sma!] amount of fat untl they are iender and golden brown. Or ii you prefer, cut the egg- Twice @ week delivery. DIAPER SERVICE Coll fodey . . storts today! Pick up & Delivery PEL'S Cleaning Centre BLAIR PARK PLAZA 668-4671 Whitby plant in half, lengthwise and scoop out part of the centre, Fill it with a meat or vege» table stuffing. Bake at 350 dee grees F. for 45 minutes. The "scoopec-out" eggplant may be cut in cubes and added to the stuffing. SWEET GREEN PEPPERS That emerald-green vegetable is well known and used as a ingredient. But it alse fall and winter menust With the "lid" and seeds re moved, it enhances the flavom of mild tasting food. Whether you serve the vegetable hot om salad likes cold. select firm, crisp, thick walled peppers of a_ bright green color. Try Stuffed Green Peppers for a change. Wash the pep- pers, cut in half and remove the seeds. Parboil five minutes, drain and rinse in cold water Then fill the cases with a seas soned bread or meat stuffing and cook 30 minutes at 350 de« grees F, SDT Esa Menem 25 PRINCE ST. For All Estate 576-0140 Pica YCQURSELt Poy Yue COMMUNITY! Buy Our Fresh LOCALLY Produced* DAIRY PRODUCTS. WHERE? AT YOUR Our salesmen call 5 times per week -- your choice of cartons or glass bottles. Also you can go to anyone of the many fine stores who carry our fine products. OSHAWA DAIR Telephone 725-4719 DOOR CO. LTD.