VEGETABLE DISHES.

Evening Post, Volume LXXXV, Issue 33, 8 February 1913, Page 11

VEGETABLE DISHES.

Baked Beets. — Wash medium-sized beet*, and plaoe them in a covered dish' I about half., full of -water. Bake until soft, when the water will have • evaporated. Rub off. the, skin, cut in slices, and season with butter, pepper, and s&lt. Place in the oven for a few minutes before serving to become hot. ( Baked Onions.— Onions are most digestible, and possess the finest flavour when baked in their skins, .just as you would bake potatoes. • -When thoroughly cooked, peel them, and break them -up into small pieces, seasoning with butter, . pepper, and salt. Baked Cabbage.— At first thought one would imagine that cabbage would dry , up. and be more. like parchment than. a succulent vegetable if - baked. That <is altogether wrong. Baked cabbage will be a revelation to those who never have tried; it. prepared in this way.' Make a' dressing of breadcrumbs, salt, pepper, a small onion grated, some sage, and one egg. Stuff the cabbage with this, either putting it between tho leaves if, ifc. is. a loose head,, or cutting out the heart and filling the cavity if it is compact. If the dressing is put in between the leaves, tie an inoh-wide piece of. muslin around if to held it solid. Fill the dish about half full of boiling water, covet, and bake in a hot oven for an hour and a half or* two hours, . basting if with liquor in .the pan every, fifteen minutes or twenty minutes. Take off the cover about a quarter ,of an hc-ur before, the cabbage is done, to allow it to ' brown. This makes a. most palatable and delectable dish, and may be sliced down like a round of roast beef. Baked Vegetable Marrow. — This is . as satisfying as roast meat. Make a stuffing of breadcrumbs, one small onion— just enough to give a soupcoii of flavour ■^some mixed herbs and _an egg, moistening it with stewed or ginned tomatoes, and 'seasoning with salt and -pepper to suit tho taste. Peel the marrow. ■ Cut off the stem end, scoop out the seeds, and 6tuff the cavity "with the dressing; lying arid skewering tho ehd back in place. Dot; with bits of butter, 'and 'bake in a covered dish, containing a small amount of liquid, uncovering and browning ' it before serving. NUTRITIVE BEVERAGES. Egg Wine.— Boat a .fresh egg to - a froth, add by degrees a quarter of a pint of hot water, add a tea spoonful of sugar, beat well, and strain. PhtCo „ in,- a tumbler, and stir in half a win»glassful oC sherry,' bratidy,' or port wihe. ; ■ Egg with Cream. —"-Beat tho white 'of an ogg to a Irbth. add a tftblespoonful-of cream ( and a ta.bl*spo6nful of brandy. Servo in a tumbler, and eat with a spoon . and a dry biscuit. . Egj2f and ' Milk.— Scald somo resh milk in a jug placed in a saucepan 1 of boiling milk— it mUßtnofc boil. When quite cold, beat up ail egg with- a teaepoonful ,of sugar. Strain x enough milk 'to fill a tumbler; stir this into the egg. adding by , degrees a .dessertspoonful of brandy. Strain into a •tumbler, and grate on' top a lifctlo nutmeg. ■ ' Egg Broth.— Put in a small saucepan half a pint of nlilk, and, when it boils pour in a beaten^ufi pgg. 'Stir all the time,' and when it is again well heated, add v, pinch of salt, and • serve - with finger-pieces of dry toast. An excellent caudle can bs maWs as'follow*, without -eggs:— Boil one tablespoonful of oatmeal in- one gi!l of water, half a pint of milk, and a strip of lemon-rind, for ten minutes. . RemQvo the rind, add a glass of brandy or sherry, one taTslespoonful of sugar, and a grate of nutmog. Serve hot. ■ If liked the ' beaten- yolk of a -fresh egg can bo added. Pineapple JJrink.">Bpat up an egg. -and put into a tumbler ; add a. tablefipoonful of brandy, and 'the same quantjty-of pineapple juice. Add about half a tumblerful of sodawater, and serve. In this drink the yolk of the egg can be omitted, and only the white uspo, and lemony uiee can substitute pineapple. Sugar to 1 taste may also h*> an addition.

"0.X.," in the Bulletin : Given an efficient/ musical training in his youth, the late Van Biene would probably .have been the greatest 'cellieb of hie time. Ac | it was, he managed to get himself taken seriously by ' the musical world, and only last year ho gave a series of recitals in London. The few things that Van Biene had been plajing for many years in "The Broken Melody" he played remarkably veil. He had the "soul" ! of the artist and the true Cockney irre- ! verence for the cant of art. What time he was staging "The Broken Melody" at Melbourne Princess's, a 'cellist named Foldesy was appearing with Mies Elizabeth Parkins (Farkina) at the Town llall. ifoldesy ' was a , capital "techniqueist,"- -with a somewhat hard, matter of fact tone, and Van Biene on being asked what he thought of tho young Hungarian, said: "Ah! if I had his left hand and he had some of my 'grease,' my 'fried-fish feeling,' we would both be fine performers." The Jewish fried-fish feeling ■in Van Biene's touch on the instrument made him second 'to none as an interpreter of sentimental melodies. There was much pathos and passion, too, in his voice and broken English accent. Hard to . say at this distance of. time why hie melodrama fell so flat in Australia eight year* ago. It ■was much less foolish than many of the dramas we get nowadays, and .his company included at least one forcible actress — Miss Marie tlignold. But Van B. and his unique entertainment wer« ,» fetllU&i _, " - -