FOR THE VEGETARIAN

Wairarapa Times-Age, 1 April 1939, Page 10

FOR THE VEGETARIAN

SOME FOREIGN DISHES. The army of vegetarians, or of people who like meat only once a day and prefer a breakfast of cereals and a vegetarian luncheon, grows steadily larger every year, and it is safe to say that most housewives nowadays are glad to know of new and uncommon dishes that come under this category. Try these recipes, recommended by a foreign chef:— Curried Eggs. Put in a small saucepan Joz of butter, chop up one onion, fry it in the butter and add one teaspoon of curry. Let it boil slowly till the onion is tender; then mix 1 teaspoon of arrowroot with a little milk and add to the sauce. Have 4 or G eggs boiled hard, cut them in halves, put them in the saucepan to heat thoroughly, and dish up neatly, with the flat sides on the dish and the sauce poured over. Serve with rice.

Egg Cutlets (Hot). Three eggs, Joz of butter, Joz of flour, 1 gill of milk, 1 teaspoon of curry powder, a little salt, pepper and lemon juice to taste, breadcrumbs, and either butter or oil for frying. Melt the butter and lightly fry the curry powder and flour in it. Then add the milk and stir over the fire until the mixture leaves’ the sides of the pan. Have ready two of the eggs hard-boil-ed and chopped up; add these to the mixture and season to taste. Turn out on a plate to cool. When cool form into cutlets, dip in egg and breadcrumbs, and fry in oil or butter till a golden brown. Garnish with parsley and lemon. Poached Eggs with Pickles. Use any pickle preferred, chopping it finely, and allowing a small teaspoon for each egg. Fry as many rounds of bread as required, spread .with the warmed pickle and place neatly poached or steamed eggs on top. Cauliflower au Gratin. Have cauliflower washed and cooked in the usual way. Then put it in a baking tin, sprinkle with pepper, cayenne if preferred, then breadcrumbs and cheese, and a piece of butter the size of an egg. Bake for twenty minutes and serve with white sauce. Savoury Cabbage. Take equal amounts of cooked cabbage and cooked potatoes and chop them small. Fry a small onion, chopped fine, in oil or butter, till golden brown. Then add the cabbage and potatoes with a good sprinkling of salt and pepper. Fry until lightly browned and serve very hot. Fried Parsnips.

First boil the parsnips in their skins. This is essential if you wish to retain the delicate flavour. When perfectly done and quite tender remove from the hot water and peel. Then slice lengthways and fry the pieces in butter (a comparatively small amount is required), until well browned. Add plenty of pepper and salt when frying and serve.the parsnips as hot as possible. Cauliflower Dish. One cauliflower, 3 eggs, some flour, and lemon juice. Cut up the cauliflower and soak in water. Then dip in flour, beat up the eggs and dip the floured pieces of cauliflower in it, and fry in either oil or butter until brown. After frying boil in water and add seasoning. Cook till soft and then squeeze in a lemon. It can be served either hot or cold. Spaghetti and Tomatoes. 11b spaghetti, 11b tomatoes, loz butter, cayenne pepper and salt to taste and grated cheese to taste. Boil spaghetti in boiling water for 20 minutes, then strain. Skin tomatoes, cut up with butter and seasoning and simmer for 20 minutes also. Add spaghetti to the tomatoes and stir for a minute or two. When ready for serving add grated cheese and serve with buttered toast.