TRY THIS WAY

Wairarapa Times-Age, 29 November 1939, Page 8

TRY THIS WAY

WHEN COOKING VEGETABLES. Mashed vegetable marrow is delicious. Prepare by boiling in salted water, and strain when ready. Mash finely or rub the pieces through a sieve. Melt an ounce of butter in an enamelled stewpan and add a little cream. Season with pepper and salt, and add the mashed marrow. Bring to the consistency desired by adding a little flour. The nutritious qualities of this dish and all vegetable marrow dishes depend considerably on the seasoning. Unseasoned vegetable marrow is rather insipid, while a well-seasoned dish is delightful. When preparing cauliflowers remove the outer leaves and thick stem. Cut .■ross-wise and put the head downwards in salted water. Have boiling water ready in a sauceIpan, to which salt to season has been added, and add a teaspoonful of sugar. This makes a great difference to the flavour of all vegetables, but especially to white ones, such as cauliflower, broccoli and leaks. The sugar - softens the water and gives the vegetables a better colour, as well as an improved flavour. Boil for about 20 minutes or until the cauliflower is ready—and make sure that the cooking is done with the head downwards in the water. Lift from the water when ready and mash with a cream sauce nicely seasoned. Cauliflower makes a substantial dish if served with poached eggs and new potatoes.