MY COOKERY CORNER

New Zealand Times, Volume XXXVII, Issue 8354, 14 February 1913, Page 5

MY COOKERY CORNER

SOME VEGETABLE RECIPES. Celery Toast: Take the white part of celery and boil till tender, take up, and drain, and chop. Place in a clean stewpan, with two tablespoonfuls of cream for every cupful of chopped celery. Season with pepper and salt. Bring to a boil and then remove from the fire. Beat a small egg well and stir into the celery mixture. Stir until quite thick, and then pile high upon rounds of buttered toast. Sprinkle a little chopped parsley in the centre of each, and serve very hot. Tomato and Celery Fritters: Take two very ripe tomatoes, scald and remove the peel, and pass through a sieve to remove the seeds. Place this in a bowl with the same quantity of celery boiled and chopped very finely. Flavour very highly with salt and pepper. Stir a tablespoonful of flour into the mixture, adding at th© same time two tablespoonfuls of the water in which the celery was boiled. Beat this until blended, then add a wellbeaten. egg. Have ready a pan and drop the fritters in spoonfuls into th© fat. When done on one side, turn and brown

on the other. Drain and sprinkle with the smallest quantity of cayenne pepper and a squeeze of lemon juice. Serve very hot. Cabbage Creamed: Thoroughly cleanse two young cabbages, and boil them until quite soft. Take them out. dram, and press them between two hot plates until they are drv. when they may lie slightly chopped. Melt in a stewpan a piece or butter the size of an egg add pepper and salt, then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a raolespoonful of flour over it, and mix wiui it very gradually a cupful of milk or cream. ‘Servo on a hot dish. Time, half an hour. Sufficient for three or four persons. Fricassee of Eggs: But two ounces of butter in a stewpan, and, when melted, add some minced parsley and a little onion chopped very small, also pepper and salt to flavour. Stew until this seasoning is cooked, then add a cupful of milk, first mixing sufficient flour to thicken with a little cold milk; see that it is quite smooth. Boil four eggs for 12 minutes. They must be ,quito hard in the centre. Shell the eggs at once, or they will turn block. Cut each egg into four or five slices. Put them carefully into the sauce. Boil up and serve. A spoonful of cream improves the fricassee. Savoury Omelet of Haricot Beans: Soak the beans for 24 hours. Boil them in salted water until soft enough to rub through a wire sieve, using a teacupfuf of milk to assist tho process, then add two Hbleapoonfuls of grated breadcrumbs, a tablespoonful of minced parsley, tour well-beaten eggs, pepper, salt, and an ounce of oiled butter. Pour the mixture into a thickly-buttered piedish, and bake or molt some butter in a pan, and fry the mixture in the ordinary way for omelets. Little Savouries: These are a change from the general mu of dinner savouries; they also are excellent for breakfast or supper. Boil half a pint of. milk, and stir in enough maize meal to make a fairly stiff paste; add salt and pepper. Orate finely two ounces of cheese and stir in. Add loz butter, and when dissolved set the saucepan containing tho mixture aside* When cool beat m an egg—first the white, then the yolk. Bake in a pretty quick oven in small greased tins. Servo hot, dusted over with grated cheese. Potato Left-overs: Mash some remains of cold boiled' potato, and mix with it one small onion finely chopped; add a small piece of .butter and seasoning to taste. Put a little good dripping into a frying pan, put in the potato mixture, press it down neatly, and cook over a moderate fire. When nicely browned on the under side fold over like an omelet, and serve very hot, garnished with fresh cress and radishes.