VEGETABLES ARE GOOD
EAT PLENTY EVERY DAY. TRY THESE RECIPES. Why are vegetables so good? Because they contain vitamins and mineral. salts among other things. Eat plenty of them every day. It's important, however, to know how to buy your vegetables if you are not fortunate enough to have them home grown. Buy vegetables in their season. They are cheaper then, better flavoured and more wholesome. They should be fresh, firm, a bright colour and mature. Never buy vegetables that are old. withered or bruised, and in summer buy only the amount to be used immediately, because vegetables deteriorate very quickly. They are best when cooked soon after they are gathered. Here are some hints for choosing them. Head vegetables, such as lettuce, cabbage, Brussels sprouts, should be solid with only a few waste leaves. Pod vegetables, peas, beans, broad beans, should have crisp, bright green pods. Root vegetables, carrots, beet root, parsnips, are best when of medium size, free from little roots, crisp and fresh. Leafy vegetables should have fresh green leaves not bruised or wilted.
PEAS WITH TOAST PUFFS. Shell 21b. of young peas and cook them gently in half milk and half water in a fairly large saucepan. The liquid, well seasoned with salt, pepper, a knob or two of sugar, a sprig of fresh mint and a walnut of butter should more than cover the peas. Cut a slice of bread into dice and fry them crisp in butter. Fry a tablespoon of finely chopped spring onions or eschallots in butter also. Make a batter as thick as will coat the back of a spoon, of 1 egg, 2 or 3 tablespoons flour, seasoning of salt and pepper, and milk. If possible, make the batter several hours before it is required. Put the fried bread toasties and the fried onion into the batter, and beat together. When the peas are al-, most done, pour teaspoonfuls of the! batter mixture into the hot liquid and peas, and cook for another ten to fifteen minutes, by which time the batter, swelled into puffs, .will be thoroughly cooked inside. Served with a dish of young buttered carrots, this makes an attractive as well as a satisfying luncheon or supper meal. BROAD BEANS. Shell lib. broad beans, then skin them, cook 10 minutes and drain. Take a slice of uncooked ham, cut in into dice and fry in butter till golden brown, then add a little stock and bring to the boil. Thicken this sauce, adding a little cream, and salt and pepper to taste. Now add the broad beans to the sauce and serve very hot.
PARSNIP FRITTERS. Take 1 cupful mashed parsnips, 1 cupful mashed potato, 1 egg, 2 tablespoons butter, pepper and salt to taste, a- little milk if necessary. Method: Mash the potatoes while they are hot, add all other ingredients and mix well. Turn onto a floured board and shape into round fritters. Fry in shallow fat until a light brown, then turn and brown on the other side. Drain on paper and serve hot. SPINACH SHAPES. Take 1 bunch spinach, 1 tablespoon cream, 1 teaspoon chopped grated horse radish, small square of buttered toast. Method: Wash, spinach well in two or three waters. Cook the spinach and chop up finely, adding the cream, chopped onion and grated horseradish. Press this into little buttered moulds or egg-cups, and put in the oven for about 10 minutes. Make the toast, cut into squares" and’ butter while hot. Turn out the spinach onto the toast and serve hot. KIDNEY BEANS WITH CARROTS.
Cook as many young carrots as required and cut into dice when cold. In a tablespoon of water, a tablespoon of butter, a teaspoon of sugar, with salt, and pepper to taste, cook some kidney beans till very tender. These need careful watching. Melt in another pan a tablespoon of butter, a small teaspoon of sugar; salt and pepper to taste. Put in this the diced carrots till heated through. Pile them in the middle of a di§h with the kidney beans round. The melted butter can be poured over, if liked. These two vegetables combine well; look and taste very appetising. Garnish with parsley. KUMERAS AND APPLES. Take four medium-sized kumeras, 2 apples the same size, 1 teaspoon finelychopped onion or eschalot, 2 tablespoons sugar, 1 tablespoon butter. 1 gill water. Method: Wash the kumeras and boil them without peeling until tender. Drain, peel and cut in half-inch slices. Peel and slice the apples. Place alternate layers of kumera and apple . in greased casserole. Sprinkle each layer of apple with sugar and dot each layer of kumera with butter and a sprinkle of chopped onion. Add the water, Cover and bake in a moderale oven for 20 minutes. Remove the lid and bake another 15 minutes to brown. GRANDMOTHER’S CABBAGE. The following recipe is dated 1790. It shows that even in those days English housewives knew a few facts on food.
Boil a medium-sized young cabbage five minutes; drain, and cut stalk so that cabbage stands upright. Carefully open leaves' and take out inside, the outer leaves being left whole. Take inside leaves, 2 large onions, 2 carrots. 1 turnip, 2 hard-boiled eggs, and chop them altogether very finely. Season and mix with 2oz. butter, 2oz. breadcrumbs and the yolk of one egg. Replace this mixture in cabbage and simmer gently in 1 pint of water —to which 1 teaspoon mushroom ketchup and 1 onion stuck with 6 cloves have been added —for an hour. When ready, pour liquor over cabbage and serve.
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Wairarapa Times-Age, 29 March 1941, Page 8
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929VEGETABLES ARE GOOD Wairarapa Times-Age, 29 March 1941, Page 8
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