BE VEGETABLE=MINDED

Wairarapa Times-Age, 21 June 1940, Page 8

BE VEGETABLE=MINDED

TRY THESE NEW RECIPES. Brussel Sprouts and Potato Fritters. Wash and trim 12 even-sized sprouts and parboil in salted water. Drain well and sprinkle with a little pepper. Peel and grate some raw potato and weigh 11b; add 4 tablespoons plain flour, pepper, and salt to taste. Form into a paste with two well-beaten eggs, and. if too dry, add enough milk to make a paste that will roll out. Divide paste into 12 portions; roll out. Sprinkle each piece with a little chopped and fried bacon, then a sprout. Fold over and press edges well together and boil in boiling salted water for 10 minutes. Drain well and allow to cool a little. Now roll in fine white breadcrumbs and fry in a little butter a nice golden brown. Any left-over meat may be used instead of sprouts.

Bean Hot Pot. Soak Ilb haricot beans overnight. ■ Drain and simmer in salted water until skins begin to break, but beans not too soft. Drain, off any liquid and save it. Place a layer of beans in the bottom of a well-greased casserole dish. Chop four onions finely and cook them in a ■ little butter with £-cup each chopped celery and carrots and 1 cup diced potato. Cook together without allowing ! them to brown, place a thick layer on top of beans. Sprinkle with salt and pepper and a few chives, if procurable. Continue in this way until dish is full, and have beans for top layer. Add a small tin tomato paste to sufficient water drained from beans to cover contents of dish. Brown 1 tablespoon flour over a low gas or in the oven, sprinkle the top with this, dot with butter or margarine, and bake in a moderate oven until beans are quite soft. Potatoes an gratin. Wash 21b large potatoes and boil in salted water for about 20 minutes. Drain, peel, and cut into thick slices. Butter a casserole dish and place a layer of potato slices on bottom. Sprinkle with a layer of grated onion or finely-chopped spring onions. Now sprinkle a layer of grated cheese, pepper, salt, and a little cayenne. Continue until dish is full. Mix 1 tablespoon flour with j-pint milk or cream, pour over vegetables. Sprinkle with a thick layer of cheese, then breadcrumbs, and dot with butter or margarine. Bake in a hot oven for about 45 minutes. Cauliflower Souffle.

Break a small cauliflower into small flowerets and soak well in salted water for 1 hour. Cook for 10 minutes in boiling salted water. Drain well and place in a well-greased souffle dish. Melt two tablespoons butter or margarine in a saucepan, add 3 tablespoons flour, cook a little, then add 1-pint milk. Stir over fire until it leaves sides of pan clean. Allow to cool a little, then add the yolks of 3 eggs, one at a time. Now add 3 heaped tablespoons grated cheese, pepper, salt and cayenne to taste. Lastly add the whites of the 3 eggs and fold in. Pour over cauliflower and bake in a moderate oven for 45 minutes. Crumbed Potatoes. , Use 1 lb potatoes, not too large, peel and cut in halves. Boil in salted water, until half cooked, then drain well. Season with salt and pepper. Melt 1 tablespoon butter, brush the potatoes over with this, then roll in fine white breadcrumbs to which is added 1 tablespoon grated cheese, and. if liked, a little fine-chopped and fried bacon. Place on a greased baking dish and finish cooking in a hot oven.