VEGETABLE RECIPES

Wairarapa Times-Age, 5 July 1941, Page 2

VEGETABLE RECIPES

THESE ARE WORTH TRYING. Housewives should cut out these recipes for future reference. Many Masterton cooks now have books in which they paste the recipes appearing in the “Times-Age.” Stuffed Onions. Place peeled onions of uniform size into boiling salted water and cook until tender, but not completely done. Cut the top of each onion and remove the centre without injury to the shape of the shell remaining. Chop the onion removed and to it add finely minced ham or any other cold leftover meat, grated cheese or cooked vegetable, a few soft breadcrumbs, salt, pepper and a little melted butter to moisten. Fill the cavities left in the onions and cover the top with buttered crumbs. Bake in a moderate oven until the onions are tender and the tops browned. Curried Vegetables. Any vegetables can be used, for instance, onions, potatoes, carrots, turnips and peas. To obtain the best flavour dice the raw vegetables, chop the onion finely, place a little dripping in a saucepan and toss the vegetables and curry powder (1 teaspoon to each cup sauce) in the fat until the vegetables are half cooked and browned a little. Add a little water and continue cooking until the vegetables are cooked. Drain off any water into a jug and measure. Make the white sauce by using 2 level tablespoons flour, 2 level tablespoons butter, teaspoon salt and a shake of pepper to each cup of milk and vegetable water. Combine the sauce and vegetables, add chopped parsley and reheat. Vegetable Chowder. Half cup diced carrot, | cup diced swede, I cup diced potato, J cup Lima - beans (uncooked), | cup diced onion, | cup diced celery, ljj cups boiling water. 3oz bacon cubes, 2 tablespoons flour, 1 tablespoon chopped parsley, 11 cups milk, salt and pepper. Soak the beans overnight. Strain and cook in fresh water till .soft. Strain and add salt and reheat the water. To this add the diced carrot and swede, cook together 15 minutes, add the remaining vegetables and boil 20 minutes longer. Cut the bacon into cubes and cook in a frying pan slowly until crisp and then remove the cubes. Stir the flour into the bacon fat and cook. Add the hot milk and vegetable water gradually and cook thoroughly. Add bacon cubes and beans. Combine with vegetables and seasonings and heat well. Add chopped parsley and serve hot as soup with cracker biscuits. Baked Beans and Bacon. Two oi’ 3 slices bacon, 1 cup beans, 1 onion, salt and pepper, a little tomato or pulp, 2 teaspoons treacle or golden syrup. Use Lima or Haricot beans. Wash well, and cover with hot water. Leave to soak overnight. Strain and put on to cook in fresh cold water. Boil gently until beans are soft but not broken, and nearly all the water absorbed. Add the syrup or treacle to the hot beans and season carefully. Put a layer of beans in a greased pie dish or casserole. Add a layer of sliced onion and tomato and some of the bacon cut in small dice. Cover with the remaining beans and put bacon on top. Cover and bake in a slow oven two to three hours. Remove the cover for the last 10 minutes,, to allow bacon to brown.