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THE HOUSEKEEPER

VEGETABLES. COOKED IN THE FRENCH WAT. Meat is never the principal item in a repast in France, as it is with us, and it would surprise many caterers to know how small a place it occupies in the daily meals, states an English 'writer. On the other hand, vegetables of all descriptions are eaten with pleasure by all, and with profit to the economically disposed housekeepers.

A vegetable stew is a national dish. Every vegetable available is requisitioned and cooked, and all are added to bacon, cut in cubes, which gives the necessary flavour. Thus, bacon is placed in- a stewpan on the fire with a small piece of and when cooked the vegetables are rnrown. in with a little boiling water, salt and pepper, and served together. All kinds of salad vegetable* are boiled and served as a vegetable. Tomatoes are much appreciated at all times, eaten raw, or cooked, as they are full of yitaurines. As a salad or hors d’oeuvre, they are cut in pieces and flavoured with salt, pepper and oil—no vinegar, as the tomato is al ready slightly acid. Tomatoes that are to be stuffed must be chosen as large as possible. The top is cut off, the pulp scooped out and replaced with a chopped mixture of sausage meat, crumbled bread, shallot, the tomato scooping and , any remains of mutton or beef at hand, together with a little butter, and baked for an hour in a quick oven. The tops are eaten fried in butter.

Potatoes are cooked in a variety of ways. One of- the least known and highly recommended is the following:— /

Peel the potatoes and place them in a deep dish with sufficient water to cook them, and only half fill the dish. When nearly cooked take the dish off, the fire and fill it with .peeled sliced tomatoes. Cover with . grated cheese, add plenty of salt and pepper, and dabs of butter, and finish cooking in the oven. This dish is served to table as it comes from the, oven.

Small crescents {[croissants) of a mixture of , flour, milk, . butter and grated cheese, with plenty of salt, make an excellent savoury. These ingredients are made into a light paste, shaped like a crescent, and baked in the oven on buttered paper.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/SNEWS19281204.2.28

Bibliographic details
Ngā taipitopito pukapuka

Shannon News, 4 December 1928, Page 4

Word count
Tapeke kupu
383

THE HOUSEKEEPER Shannon News, 4 December 1928, Page 4

THE HOUSEKEEPER Shannon News, 4 December 1928, Page 4

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