Cooking Vegetables Some New Ideas

Radio Record, Volume II, Issue 16, 2 November 1928, Page 12

Cooking Vegetables Some New Ideas

{zt is said that British people do not understand as well as foreigners how to cook vegetables. In Hugland more meat is eaten than on the Continent. In France, for example, families live on vegetables the whole week, only having meat on Sunday. N aturafly they discover a variety of ways of cooking the humblest vegetable. Here we cook peas in water, and they cannot possibly be eaten alone. But by cooking them in butter they are a substantial meal by themselves. In the same way cabbage is cooked in salt and water, whereas by braising it with a little bacon it can be made into a meal. Peas can be made into a delicious weal by cooking them with onions, a little butter and sugar, and some chopped lettuce. If possible, a casserole should be used. Only enough water to cover the bottom of the dish is required. The salad will provide enough liquid to cook the peas. The lid of the casserole should be kept hermetically sealed. As an extra delicacy to the dish a spot of vognac can be used. Artichokes are another vegetable that can be made into a meal if their hearts are served with a puree of mushrooms. Ordinary French beans can be finished off with a little cream.