Spinach and Carrot Loaf

1 20-oz. can spinach 1/4, small onion, finely chopped
1 20-oz. can diced or julienne 114 teaspoons salt
carrots 1 cup milk
5 tablespoons butter or 2 teaspoons lemon juice
margarine 2 cups coarse, fresh bread
5 tablespoons flour crumbs (2 to 3 half-inch
1/4, teaspoon celery salt slices)

Drain spinach and carrots. Measure 14 cup liquor of each vegetable;
reserve remaining for soup, etc. Chop spinach. Melt butter or marga-
rine in saucepan, add flour, stir until well blended; add celery salt,
onion and salt. Slowly add milk and vegetable liquors, stirring con-
stantly; cook over low heat until mixture thickens. Remove from heat;
add lemon juice. Add !% cup of white sauce and 1 cup bread crumbs to
spinach; mix thoroughly. Reserve 1 cup spinach mixture and pour re-
mainder in bottom of a 1-quart greased loaf pan. Add 1 cup white
sauce and 1 cup bread crumbs to carrots and mix thoroughly. Place on
top of spinach in pan. Spread the reserved spinach mixture on top of
carrots. Bake in a moderate oven (350°F.) 25 minutes. Remove from
oven and let set 4 to 5 minutes. Unmould on hot serving platter;
garnish top with slices of hard-cooked egg if desired. 6 to 7 Servings

Vegetable Souffle

1 20-oz. can either cut green 1 tablespoon lemon juice
beans, peas or diced carrots 14 teaspoon Worcestershire sauce

3 tablespoons butter or 1 medium-sized onion, grated
margarine 4 eggs, separated

4 tablespoons flour 1/4, teaspoon cream of tartar

34, teaspoon salt 1 tablespoon finely chopped

14 teaspoon celery salt parsley for carrot soufflé

14, cup milk (optional)

Drain and measure 1 cup vegetable and 74 cup vegetable liquor. Chop
vegetable slightly. Melt fat in saucepan; stir in flour, salt, and celery
salt. Add vegetable liquor and milk slowly, stirring constantly, over
low heat until mixture thickens. Take from heat; add lemon juice and
Worcestershire sauce. Beat egg yolks until lemon colour; stir into
mixture. Fold in vegetable, onion, and parsley if used. Beat egg
whites until foamy; add cream of tartar; beat until stiff. Fold into
mixture; pour into greased 11%4-quart casserole. Place in pan of hot
water and bake at 350°F. about 50 minutes. Serve immediately.
6 to 7 Servings

12