Using Up the Veggies, '50s Style

It's the height of fresh veggie season! Quick-- What do you do if you have a ton of veggies in the fridge that you need to use up? Today it's 250 Ways to Serve Fresh Vegetables (Ed. Ruth Berolzheimer, 1950) to the rescue. 

Well, I should have specified that you have veggies to use up in old-fashioned veggie recipes. You know, recipes from cookbooks that suggest that pretty much anything can and should be baked into a soufflé...

...or a custard if you're a Lazy Letitia who can't be bothered to whip the egg whites.

Or there's always the vaguely-named "Vegetable Dish."

If you prefer a still-vague but slightly more descriptive term than the noncommittal "dish," there's also a Vegetable Casserole.

These recipes surprisingly lack white sauce! It's a '50s staple, right? Don't worry-- The Baked Vegetables recipe calls for white sauce.

Mmm-mmm! Just look at that thick, milky pool under all those tossed-together veggies.

If you don't have the time to bake the hell out of your veggies and white sauce, just mix the two and call it a day.

If you're feeling really utilitarian and need to use up the bread before it molds in the summer humidity, Vegetable Loaf to the rescue!

That half-teaspoon of paprika really adds a kick!

And if you feel festive, make all those veggies into an upside-down cake.

I am sooooo glad this doesn't start with yellow cake mix! And it makes such a lovely...

...uh... lovely gray blob. (I would have thought that this was the soufflé if I didn't have the caption.)

And when all else fails...

Just grab your biggest plate, arrange all the veggies on it in rows, and call it a day.