DISHES FOR SPRING

New Zealand Listener, Volume 17, Issue 434, 17 October 1947, Page 26

DISHES FOR SPRING

SUPPOSE that from the point of view of the cook-housewife, spring is the most exciting, as well as the most welcome, season of all. Think of the thrill of having asparagus, green peas, spring lamb, spring rhubarb, and new potatoes to serve in different ways-and early strawberries in the offing. Cook spring vegetables in only sufficient water to cover the bottom of a_ tightly-lidded saucepan to a.depth of about an inch, Allow about half a teaspoon of salt per cup of boiling water; no soda. If any water is left when the vegetables are cooked, save it for use in sauces, gravies, or soups. Minted Peas (American) In a saucepan, combine 1 tablespoon butter, 4% cup top milk (or cream), 1 tablespoon chopped fresh mint, and 242 cups hot cooked peas. Heat all together. This is an old favourite in America. Potatoes and Peas in Cream Eight small new potatoes; 34 teaspoon salt; 2 cups hot fresh cooked peas (strained); 2 tablespoons butter (or good cod fat); 2 teaspoons flour; speck of pepper; % cup top milk (light cream) 2 tablespoons minced parsley. Cook the scraped new potatoes and the peas in very little boiling salted water in covered saucepan. You can even cook them together, putting in the peas a little later than the potatoes if they are very young and tender. Strain, keep very hot, and pour over them the sauce made as follows:-Melt the butter (or fat) in a small pan, stir in the flour, pepper and 34 teaspoon salt, add’ the cream slowly; cook while stirring until thickened. Add the parsley. Asparagus Scrape the stalks free from scales and wash free from grit-a soft brush is good to use. Tie in bundles and stand upright in a saucepan with ends in boiling water to cook partially; then lay flat and complete cooking. Or, better still, to overcome the difficulty of not having a saucepan deep enough to. stand the bundle of asparagus in and still put the lid on, use a double boiler, and stand the bundle in the bottom half, with plenty of boiling salted water, and use the inverted top half of the double boiler to cover with. Cook 20 to 25 minutes, or until tender. May be served on hot toast. Pour a little melted butter (or other fat) over the asparagus. WITH HOLLANDAISE SAUCE | Beat 2 eggs till thick, add 14 teaspoon \salt and a dash, of cayenne pepper, then 3 tablespoons of melted butter or other fat, little at a time, beating constantly. Then slowly beat in 3 more tablespoons of melted butter alternately with 1. tablespoon lemon juice. | WITH MAITRE D’HOTEL BUTTER Work ¥% cup butter (or other fat) with a spoon in a bowl until creamy. Then ‘add, while stirring constantly, 1 table- | spoon minced parsley, /2 teaspoon salt,

a dash of cayenne pepper, and 4 teaspoons lemon juice; if liked 1-8 teaspoon minced onion. Serve with asparagus. Cheesed New Potatoes Place the hot, strained, cooked, new potatoés in a shallow dish, sprinkle with a little pepper, and with 144 cups finely grated cheese. Pour over all % ‘cup of top milk or light cream, and bake in moderate oven (about 325 deg.) for 25

minutes approx. until all is hot and lightly browned. Of course, we all like new potatoes plain, best, cooked with a sprig of fresh mint. But these fancy recipes are to help make the meal more substantial without so much meat. Savoury Peas To make peas go further, too, combine them with thinly slivered young carrots; or mixed as _ follows:-Cook 1 1-3 cups diced celery with 1 teaspoon salt in an inch of boiling water in covered saucepan until nearly tenderabout 15 minutes. Then add % cup minced onion and cook 5 minutes longer; strain, and then add 2 cups cooked peas, 2 tablespoons butter (or other fat), a speck of pepper, and (when obtainable) 2 tablespoons of chopped red peppers. Heat thoroughly and serve. Peas are also delightful with fried mushrooms,