VEGETABLE DISHES

Wairarapa Times-Age, 24 June 1938, Page 4

VEGETABLE DISHES

• IN A TEMPTING GUISE. People who do not care for much meat or eat none at all, but who find the thought of “green leaf salads” distinctly depressing om cold winter days, will enjoy the following appetising dishes, which are nourishing and warming as luncheon dishes; while the meat addicts will find them equally good as an accompaniment to a meat course.

Egg and Tomato Pie. Take 4 or 5 tomatoes, 4 hard-boiled eggs, 3 tablespoons any minced meat, a little pepper and salt, some breadcrumbs, and J pint white sauce. Skin the tomatoes and cut them in slices about l-Bin. thick. Put a layer into a buttered pie dish, then a layer of egg, cut into thin slices, then one of minced meat, a few breadcrumbs, and finally a layer of white sauce. Repeat until all the ingredients are used up. Next oil loz. butter, sprinkle in as many breadcrumbs as will absorb the butter, and spread them on the top. Bake until a rich brown in colour.

Ragout of Vegetables. “ Two parsnips, carrots, onions, potatoes some finely-chopped parsley, 2oz. butter, 1 pint milk, seasoning, 2 meat cubes, 2 tablespoons dried green peas which have been soaking all night. Prepare and slice vegetables. Melt the butter in a pan, and fry the vegetables, stirring them from time to time, add parsley and dissolve cubes. Season and simmer in the milk until vegetables are quite hot, adding the boiled peas last. Serve in a hot dish.

Stuffed Marrow. Take 1 medium-sized vegetable marrow, 2 cups breadcrumbs, 1 egg, i pint cheese sauce, 2 tablespoons butter, 1 tablespoon chopped parsley, 1 medium-sized onion, J cup chopped cooked ham, stock ,or milk to moisten, pepper and salt. Cut off a slice from either end of the 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. Glazed Turnips. Half a dozen turnips, loz. butter, a pinch of pepper and salt. loz. sugar 1 pint brown stock, a little lemon juice, and parsley. Peel and cut up the turnips into small shapes. Melt the butter in a saucepan, add the turnips, stock, sugar, salt and pepper and lemon juice. Simmer until tender. Remove the turnips, place them on a hot dish and sprinkle a teaspoon of finely-chopped parsley over the whole. Reduce the volume of gravy to one-half by boiling, pour round the turnips, and serve. Hot Carrot Moulds.

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. 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 and stir over the fire until thoroughly mixed. Butter some small dariolc moulds and decorate the bottom of each with a star of hardboiled egg-white, fill up with the carrot mixture, and cook in 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.