STAR YOUR VEGETABLES

Wairarapa Times-Age, 21 July 1941, Page 7

STAR YOUR VEGETABLES

FAVOURITE LUNCHEON DISHES. Savoury Spinach. Boil 1 bunch spinach in the usual way and drain thoroughly. Chop finely, but do not mince. Chop 1 clove garlic finely, fry in 2 or 3 tablespoons olive oil until brown, add 1 small tin tomato paste (any health food shop), then spinach. Cook for 10 minutes, stirring now and again. Season with salt and pepper and it is then ready to serve. Stuffed Carrots. Peel large carrots and cut off the bottom end. Scoop out the centres with a vegetable scoop and cook in salted water until almost tender. Fill the centres, piling them high with any creamed mixture, and finish top off with a little mashed potato forced through a rose pipe. Sprinkle with buttered crumbs and stand them in a thin> cheese sauce. Cover with a piece of greased paper and bake in a moderate oven for 30 minutes. The carrots may be encased in a light suet crust, wrapped in greased paper, then in a cloth, and boiled for 1 hour. Serve with any sauce to suit the filling. Scalloped Sprouts. Trim 11b Brussels sprouts in the usual way. soak in warm salted water for •> hour, then cook in rapidly boiling water until tender, but not broken. Drain well and place a layer in the bottom of a greased ovenproof dish. Skin lib chestnuts, then bring to boil in slightly salted water. Drain and remove brown skin. Place once more in saucepan and boil until quite tender. Rub through a sieve and add a layer of sprouts. Continue in this way until dish is full. Cover with buttered crumbs and bake in moderate oven for 30 minutes. Serve piping hot with grilled bacon or the top of the dish may be sprinkled with shredded and fried bacon. Baked Spinach Rolls. Remove the centre stalk from a small bunch spinach, wash thoroughly, and bring to boil. Drain well and lay the leaves on a clean kitchen towel. Mix together the following: lib pork sausage meat, 1 teaspoon chopped parsley, a little whole mace, 1 dessertspoon grated onion, pepper and salt to taste. Divide into portions and form into sausage lengths or balls. Place 3 or 4 spinach leaves together, then roll a prepared sausage in each, completely enclosing meat. Place rolls or balls in a well-greased ovenproof dish, sprinkle with salt, pepper, and a little gravy. If liked, instead of gravy, pour over 2 tablespoons cream or top milk, then sprinkle well with grated cheese. Cover well and cook in a moderate oven for about 45 minutes. This dish may be turned out and garnished with fingers of toast or served in the dish in which it was cooked. Curried Tomatoes. Chop 1 laiige onion finely and fry in 2 level tablespoons margarine or good dripping until a nice yellow colour, but not brown. Add 1 chopped apple, lib skinned and sliced tomatoes, | level tablespoon curry-powder, 1 teaspoon vinegar or lemon juice, salt and pepper, and J cup stock or water. Simmer for 5 minutes, then add 1 cup boiled rice, and heat thoroughly without cooking the tomato to a pulp. Serve with slices of lemon. Potato Casselettes. Cook as many large potatoes as required in their jackets until almost tender. Remove skins and pare into neat shapes, saving all the parings. These will do to make an excellent potato soup. Carefully scoop out most of the inside with a vegetable cutter or scoop, leaving only a wall of potato. Dip in egg, then in breadcrumbs, then once more in egg and breadcrumbs. This is to give potato a thick coat. Fry until a golden brown in boiling lard or good, clear dripping. Fill with '••reamed fish, veal, chicken, or a mince. The casselettes may be served with a sauce, which should be in accordance with the filling. The potatoes may be filled with thq mixture, then the whole of it coated with egg and breadcrumbs, then fried.