Home Science Service

Gisborne Herald, Volume LXVI, Issue 19998, 25 July 1939, Page 13

Home Science Service

| A E hy \M ARC, A RET \ AMHNWGE

TO VARY VEGETABLES IDEAS FOR THE COOK CA UXjIFLiO WER MILANAISE Wash a cauliflower and boil it in o'aq pint of water and half a pint of milk, to which has been added one tablespoon of Hour. Boil until tender. The cauliflower will be much whiter than if cooked in water the usual way. Drain as usual and leave in a colander under gently running cold water until wanted. Have ready a batter made as follows: — Two eggs whisked briskly and mixed with Jib. grated cheese, pepper and salt to taste. Break the cauliflower into small bouquets, dip in the batter and fry in hot butter until well browned. Serve very hot. STUFFED ONIONS J, doz. Spanish onions, 2oz. bacon, j pint brown stock. Sausage meat. Peel the onions and take out the centres. Sprinkle with salt and pepper and fill with sausage meat. Place in a baking tin with stock poured around and some pieces of bacon on top of each onion. Cook in an oven for I’, hours. Thicken the gravy and serve with the onions. FRENCH PARSNIPS 3 or 4 parsnips, 1 egg. Little lemon juice, 1 dessertspoon parsley, Jlb. breadcrumbs, 2oz. butter. Peel and wash the parsnips and il

liiey are large cut them in half. Place in plenty of boiling water which has salt and lemon juice added. Boil until tender. Lift out, drain, brush with | beaten egg, roll in crumbs and fry m butter until nicely brown. Place on a dish, and pour over the butter that was used for frying and sprinkle wi+n parsley. STUFFED VEGETABLE MARROW 1 marrow, Butter or dripping, Minced meat, Salt and pepper, Brown vegetable sauce. Peel the marrow, cut off one end and scoop out the pips with a longhandled spoon. Mix meat with sufficient sauce to moisten, add salt and pepper as required and stuff the marrow with the mixture. Cover the cut end with a piece of marrow removed and a (piece of greaseproof paper, and tie in position. Place the marrow in a well-greased tin and smear with butter or dripping. Cover with a piece of greased paper and bake in an oven for 1J hours. The; paper may be removed fo” the last | 10 imputes of cooking and the marrow will be basted well. CARROT AND LEMON MARMALADE G fairly large carrots (young preferably) , G medium lemons, 6 pints water, 51b. sugar. Grate the carrots and three lemons and take the juice from all the lemons and soak this overnight in G pints of water; next morning add the sugar and boil slowly until it sets. The ingredients may be minced, but they are better grated. GREEN CABBAGE PICKLE 1 large or 2 small cabbages, G onions. Wash well and shred finely, put into a crockery bowl and sprinkle well with half a cup of salt. Stand all night. Next day drain off and boil for 20 minutes with one pint of vinegar. Mix two small cups sugar, one dessertspoon tumeric, -one pint vinegar, one tablespoon curry, ana two tablespoons flour. Mix carefully and boil for 10 minutes. Add to the cabbage, and bring to the boil. Put in hot jars and seal when cold. CASSEROLE OF CARROTS AND ONIONS Dice five medium-sized carrots and slice fom onions. Arrange in layers in a casserole, sprinkle each layer with salt and pepper, dabs of butter and a little flour. Fill the dish with about one cup of milk, cover the top with well-buttered crumbs and bake in a moderate oven for 45 minutes. Ten minutes before serving arrange slices of bacon on top of the dish and cook until crisp. 1 .... ''