SIMPLE FARE

Sun (Auckland), Volume IV, Issue 969, 12 May 1930, Page 5

SIMPLE FARE

USE MORE RHUBARB Rhubarb is generally looked upon as Cinderella in the bill-of-fare, but really tasty dishes can be made with it. Rhubarb stewed with raisins makes a delicious change. The ideal early rhubarb dish is very simply prepared. Make a syrup, using equal proportions of sugar and, 1 water, cupful for cupful. Cut the | rhubarb into inch-long slices and i gently simmer them in the syrup until ! cooked. Add the grated rind of a lemon. | Add a little red currant jelly. This I gives the disii an even more attrac- | tive appearance and smoothens the ; flavour. j Here is another simple luncheon j dish for children: Take two carrots, | one onion, one small swede turnip, one j parsnip, one leek, one small head of j celery, some cooked (dried) peas cr j beans and loz of good dripping; also, if liked, a few mushrooms. Melt the | fat in a saucepan and fry the onion : and leek slightly. Dust over a dessertspoonful of flour, add the other | vegetables, diced, and just enough j water or stock to keep them free from i the bottom of the pan. Add the : mushroom, previously well washed and soaked. Flavour with tomato ketchup, mustard, salt and pepper. Simmer until cooked. Grease an oven dish. Put in the vegetables, in eluding the peas or beans, and cover with freshly-boiled potatoes whipped with a little hot milk. if you have never used mushrooms iu your everyday cooking you are missing an opportunity of introducing quite a unique flavour into what may be called inexpensive cookery. Use sparingly, as you would with any other flavouring or seasoning. When a couple of pieces of mushroom are added to a beef-steak pudding, I the flavour is greatly improved.