VEGETABLES FOR DINNER

Wairarapa Times-Age, 11 June 1938, Page 4

VEGETABLES FOR DINNER

IN TEMPTING GARNISHES. Even the much-despised vegetable marrow, dressed in sauce and crumbs, can inspire admiration at the dinner table. So with parsnips, carrots and cauliflower. These vegetables and others are dressed in new disguises in the undermentioned recipes. Stuffed Marrow. Take 1 medium-sized vegetable marrow, 2 cupfuls breadcrumbs, 1 egg, J pint cheese sauce, 2 tablespoonfuls butter, 1 tablespoonful chopped parsley, 1 medium-sized onion, J cupful chopped cooked ham, stock or milk to moisten, pepper and salt. Cut off a slice from either end of marrow. Remove seeds and membrane then peel. Parboil in salted water for five minutes. Heat butter in a saucepan. Add chopped onion, breadcrumbs, parsley, and ham, then the beaten egg and stock or milk to moisten. Season to taste with salt and pepper. Drain marrow, and fill shell with the mixture. Cover with the sauce. Bake in a moderate oven |for about forty-five minutes or till brown and tender. Serve with potatoes (boiled) as the main dish for dinner.

Vegetable Marrow a I’Espagnole. Take 1 vegetable marrow, 3 tomatoes, 1 onion, 2oz butter, J pint stock, salt, pepper. Peel the onion and slice it. Melt the butter in a saucepan, put in the onion and fry without browning, slice the tomatoes, add them to the onion, and cook a little. Peel the marrow, cut it in quarters, take out the seeds, and slice it into pieces about two inches square; add these to the onion and tomatoes, season with pepper and salt, add the stock, and stew gently until the marrow is tender. When the marrow is sufficiently cooked, turn it on to a hot dish, place the onion and tomato over it, and serve. Little Moulds of Carrots. Take 8 large carrots, 1 whole egg, 1 egg-yolk, butter, stock, salt, pepper, 1 hard-boiled egg-white, white sauce. Wash the carrots and slice off the red part of them. Melt some butter in a saucepan, put in the pieces of carrot, and cook them in it for about ten minutes, stirring constantly; add some white stock, and cook until tender. Drain well, and rub through a fine sieve. Return the puree to the saucepan, add the whole egg and the yolk, stir over the fire until thoroughly mixed. Butter some small dariole moulds and decorate the bottom of each with a star of hard-boiled egg-white, fill up with the carrot mixture, and cook in a slow oven in a baking tin containing water for 15 to 20 minutes. Before putting them in the oven, cover with a buttered paper. When done, turn out on to a hot dish, pour hot white sauce round, and serve. Beetroot with Cream.

Take 1 large cooked beetroot, J pint stock, 1 egg-yolk, 1 gill cream, pepper and salt.

Take a large beetrooj, peel it and cut in slices; put it into a stew-pan with the stock and seasoning, stew it gently until quite hot. Strain off the stock. Dress the beetroot on a hot dish; put stock back into the saucepan. whip the egg-yolk with the cream. Add this to the stock, place it on the gas, and bring to the boil, but it must not actually boil. Pour this sauce over the beetroot and serve. Beetroot with Cream. Take 1 large cooked beetroot, | pint stock, 1 egg-yolk, 1 gill cream, pepper and salt. Take a large beetroot, peel it and cut into slices; put it into a stew-pan with the stock add seasoning, stew it gently until quite hot. Strain off the stock. Dress the beetroot on a hot dish; put stock back into the saucepan. Whip the egg-yolk with the cream. Add this to the stock, place it on the gas, and bring to the boil, but it must not actually' boil. Pour this sauce over the beetroot and serve. Baked Cauliflower. Take 1 large cauliflower, lloz butter, £oz flour, J pint milk, lloz grated cheese, breadcrumbs, salt and pepper. Boil the cauliflower in salted boiling water, taking care not to overcook it. When ready, lift it out of the saucepan carefully, drain it thoroughly, and place on a well-buttered fireproof dish. Melt one ounce of butter in a saucepan, stir in the flour, add the milk, and bring to the boil, stirring all the time; simmer for five minutes, then season with salt and pepper, and add one ounce of cheese; pour this sauce carefully over the cauliflower, sprinkle with grated cheese and a few breadcrumbs, put a few bits of butter on top, and place in a hot oven for about ten minutes. Serve very hot.

Croquette of Parsnips. Take 4 parsr/ips, loz butter, breadcrumbs, 1 tablespoonful cream, lemon juice, 2 eggs, salt, pepper, fried parsley. Wash, peel, and boil the parsnips in water seasoned with salt and a little lemon juice. When tender, drain and mash them, put them into a saucepan with the butter, stir over the heat until quite hot; season with pepper and salt. Draw the pan off the gas and add one well-beaten egg and the cream; stir over the gas to bind, then turn the mixture on to a plate, and put aside to cool. Divide the mixture into equal portions, make each into a ball or cutlet shape. Dip these into beaten egg, toss in breadcrumbs, place them in a frying basket, and fry in very hot fat. When nicely browned, drain them, arrange on a hot dish, garnish the dish with fried parsley, and serve very hot.

Baskets of Peas. Take Jib short pastry, loz butter, J pint peas, parsley. Roll the pastry out thinly, line some small, fluted patty-tins with it, fill them with raw rice, and bake in a quick oven until a pale brown. Remove the rice as soon as the pastry is cooked. Roll out the remainder of the pastry. Cut it out with a round fluted pastry-cutter about three inches across; cut the centre out of each round with a cutter one size smaller than the first one used. Divide the rings in halves and bake them a light brown.

Boil the peas in the usual way; drain them, and toss in one ounce of melted butter. Fill the pastry baskets with the peas, put one of the handles in each, and place in the oven for a few minutes. Serve as a separate course. Dish them on a hot dish on a paper doily; garnish with parsley and serve hot.