Autumn Vegetables

Radio Record, Volume VIII, Issue 42, 26 April 1935, Page 58

Autumn Vegetables

How to Make Them Appetising Autunin is here, with the "fall of the leaf," and a pleasant "tang" in the air to make one feel that foods a little more solid will be appreciated. Silver beet, cabbage, kohl-rabi, turnips and carrots offer a world of possibility to the housewife in search of new dishes to tempt the family palate with their pungent flavours.

LL these vegetables possess certain qualities which should make them very acceptable, writes Margaret Shepherd, Sydney. Not only do they supply bulk in the diet; they are also rich in minerals, while some of the essential growth-promoting and _ dis-ease-resisting Vitamin A is found in cabbage, silver beet, and carrots. It was a kindly thought of nature’s to provide colourful carrots during the winter months, which supply brightness to many wuninspiring-looking. though wholesome dishes. Cabbage, with its crisp freshness and low Sellingprice, is a great winter standby, adapting itself well to other foods, There are a. few precautions which must be observed. Long cooking develops a dark colour and strong flayour. Cook only until tender. Finely shredded, and cooked in sufficient water to cover, it will take only 10 minutes Boil always without a lid, allowing the odour to escape and prevent reabsorbtion. Drain well. To prepare for cooking, remove the course, outer leaves from the cabbage. Cut in quaiters and soak in cold salted water for one hour to freshen the leaves and remove any small insects. If all the cabbage is not required, wrap in waxed paper; then in a wrapping paper or a bag, and keep in a eo0ol place. CABBAGE WITH SOUR SAUCE OUR tablespoons bacon fat, + cup vinegar, 4 pints’ finely shredded cabbage, 1 thinly sliced onion, 1 teaspoon sugar, 1 dessertspoon salt, ¢ teaspoon pepper, Method: Heat the bacon fat. Add the vinegar, then add the finely: shredded cabbage and onion. Sprinkle with salt, pepper and sugar. Cook until tender: with a lid on the saucepan, allowing an outlet for the steam When serving, lift out from the saucepan with two forks. CASSEROLE OF CARROTS AND ONIONS OUR white onions, 5 medium-size ‘carrots, salt, pepper, paprika, ecrumbs,. butter, flour, milk. Method: Wash and scrape the carrots, Peel the onions. Slice finely and arrange in layers in a buttered casserole dish, sprinkling each layer with salt, pepper, and paprika, buttered erumbs and a little flour. Till the dish with milk, then cover the top with buttered crumbs. Set in a moderate oven, and bake 45 minutes. Ten minutes before serving arrange thinly-sliced bacon on top. Return to the oven and cook until lightly browned.

CARROTS.AND CELERY NE cup celery (cut into 4-inch lengths), 2 cups carrot, 1 cup creamed sauce. Method: Wash the outer stalks of celery, and cut into half-inch lengths. Stand in cold water, to which 1 des-) sertspoon lemon, juice has been addel for one hour. In the meantime, put the carrots into boiling salted water. Cook with the celery until tender. Drain well. Use half the water for the sauce, with 4 cup milk or cream. Melt 1 dessertspoon butter in a saucepan. Add 1 heaped dessertspoon flour. Add the milk and carrot stock. Stir until it boils, and continue boiling four minutes. Pour over the vegetables, , CORN AND CARROT PUDDING | NE and a half cups grated carrof, 14 cups of tinned or fresh corn, \2 eggs, 2 tablespoons butter, 4° green pepper, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespons flour, 1 cup milk, salt, pepper, paprika to taste. Scrape and grate your carrot,- shred the green pepper, beat the eggs well. Melt the butter in a saucepan, add the flour, salt, pepper and paprika; when frothy stir in the milk. Cook until thick, stirring all the time; then add the beaten eggs and vegetables. Turn all into a well greased dish and bake siowly in the oven until firm in the centre (about one hour),