DRESSED VEGETABLES

Radio Record, Volume XIII, Issue 11, 21 August 1939, Page 20

DRESSED VEGETABLES

by

CHEF

natural flavour, nutriment and vitamins, vegetables should be cooked and prepared with the utmost care. And remember, too, that overcooking not only tends to destroy colour, but renders certain vegetables tasteless as well. oO The old saying that the "best goes down the sink" when cook. ing vegetables was never truer, that is why | always advocate these served au gratin. Boiling in as little water as possible then adding a little milk, seasoning, butter, and thickening, is far the best. |" they are to retain their The carrots au gratin recipe this week is served with mint-here is where your dried mint will be useful. Just pour a little boiling water on and add to your sauce. Scalloping your cauliflower and creaming your turnips and carrots always add variety (besides making them go further), and aren’t cauliflower and brussels sprouts fritters delicious? The potato wine recipe my sister home-cooks will find useful for those who like to. give surprises, for this is matured in a month, and the parsnip pudding recipe only requires three at the most, even if your family is a large one, for with the addition of the other in- gredients, it makes quite a large serving. Vegetables have been dear, but with the advent of spring, prices should ease up considerably. Brussels Sprouts This is au gratin and is made thus: Take ilb. brussels sprouts, one tablespoon butter, one tablespoon flour, one cup milk, two tablespoons cream, three tablespoons grated cheese, one tablespoon chopped parsley, one tablespoon chopped onion, salt and cayenne,: half cup breadcrumbs. . Method: Trim, wash, soak in cold salted water, and drain the

sprouts. Cook in boiling salted water in uncovered pan for abou a quarter of an hour until tender, then drain free from water. Slowly fry the chopped onion in melted butter in covered saucepan, then add flour, blending smoothly, and cook for a minute, Stir in the milk, simmer for few. minutes, then stir in the cream, parsley, half the cheese, and season with salt and cayenne, Place drained sprouts in fire proof dish, cover with sauce, sprinkle with crumbs and cheese, dot with butter, then bake in hot oven for 10 te 15 minutes and serve at once. Egg Fruit This is au gratin too. Take one egg fruit, one tablespoon olive oil or clarified butter, salt and cay- | enne, one cup grated ch.2se, one cup cream, three tomatoes, two tablespoons breadcrumbs, one dessertspoon butter. Method: Peel and chop the egg fruit into thin lengthwise slices, sprinkle with salt, and leave for an hour. Drain, dry, and fry in hot clarified butter or oil until golden brown. Drain and arrange in buttered dish in alternate layers with grated cheese, peeled, sliced seasoned tomatoes, and cream, seasoning with salt and cayenne. Sprinkle with grated cheese and breadcrumbs, dot with butter, and bake in moderately hot oven for 30 te 40 minutes. Glazed Onions Take 12 small white onions, quarter-cup butter, quarter-cup sugar, one teaspoon salt, pinch of cayenne, two cups water. Method: Peel, wash, prick, and cook whole onions in boiling salted water for 10 to 15 minutes, then drain thoroughly, drying on cloth. Melt butter in saucepan or fireproof dish, add sugar and drained onions and cook slowly for 20 to 80 minutes, basting occasionally. The onions may either be cooked in covered saucepan or slowly in oven, Sprinkle cooked onions with chopped parsley and. serve } hoi.

Alternate Method: Remove centres from par-boiled onions, chop and mix with one cup cooked minced meat and half-cup breadcrumbs. Moisten with beaten egg and season mixture with salt and cayenne. Fill onions, sprinkle with grated cheese and place in buttered fireproof dish, adding two tablespoons butter. Bake slowly until onions are tender, basting frequently.

Celery Au Gratin Take one head white celery, one tablespoon clarified butter, one cup thick white sauce, one cup finelygrated cheese, two tablespoons breadcrumbs, salt and cayenne. Method: Wash, drain, slice and cook the celery in milk or water until tender, then drain (reserving the liquid) and place celery in casserole dish. Make white sauce with one tablespoon butter, one ‘vblespoon flour, and one cup celery liquid, adding milk if necessary. Stir until mixture boils and thickens, stir in half-cup grated cheese and season with salt and eayenne. , Pour sauce over celery, sprinkle with cheese.‘ and breadcrumbs, dot with butter, and bake in moderately hot oven until crisp and golden. brown, then serve at once. Swedes And Eggs fake 2ib. swede turnips, two tablespoons butter or bacon fat, salt and pepper, grated nutmeg, one tablespoon chopped parsley, two tablespoons grated cheese, four new-laid eggs. Method: Peel, wash, slice and eook the swedes in boiling salted water until tender, then drain anda steam dry for few minutes. Mash and mix with butter or bacon fat, season with salt, pepper, grated nutmeg, and chopped parsley. Place in buttered dish (or individual dishes), hollowing out four deep cavities with back of spoon. Place an unbeaten egg in each cavity, sprinkle with salt, eayenne, and grated cheese, and bake in hot oven until the eggs are firmly set and the cheese lightly browned, then serve at once, Carrots Au Gratin Take one and a half cups cooked diced carrots, two tablespoons butter, one teaspoon cornflour, one tablespoon sugar, one-third cup water, one tablespoon shredded mint leaves, few drops lemon juice and grated rind quarter lemon. Mash carrots while hot. put in butter, blend cornflour with sugar, add water, mint leaves, lemon juice and rind. Add all to carrots, just pring to the boil. This will be nice to serve with the new lamb that shortly will be in.-"Gladys" (Hastings).

Potato Wine Well wash three potatoes (fairly large), slice, but do not peel, 4Ib. 1A sugar, two packets seeded raisins, ilb. wheat, one gallon Juke-warm water, one teaspoon yeast (powdered for preference). Leave for 21 days, stir every other day, strain and bottle--Mrs. G.G. (Rotorua),

Fish-Apple Pie Put in a dish some dabs of butter, and lay on some cutlets of fish. Season with salt, pepper and lemon juice, and grate over the cutlets a couple of apples. Add more pieces of fish, grated apples, and butter with seasoning, cover all with grated cheese and bake about 20 minuies in a good oven till nicely browned. -Mrs. M.B.. (Fordeil). Pineapple Pie A most delicious pineapple pie can be made as follows: Take a small tin of pineapple, drain off the

juice and reserve it. Cut the pineapple rounds into tiny squares and add to them two large peeled, cor: ed, and sliced apples. Have ready a pint of custard made with Swiss milk. Put the apple and chopped pineapple in a pie-dish, pour the custard over, then pour the pineapple syrup on top, Cover with a short crust or a rice crust, and bake till done. It is equally good hot or cold.-"Mabs" (Waiuku),. Applesauce Cake Take two cups flour (heated), one cup sugar (level), 2lb. butter, 14 cups applesauce, 2 teaspoons cinnamon, one teaspoon nutmeg, half teaspoon cloves, one cup

raisins, nuts if desired, one teaspoon bicarbonate of soda, Mix spices and raisins in flour, Cream butter and sugar, beat in applesauce with soda; gradually add flour, etc. Bake in tin lined with paper, one and a half to two hours, in moderate oven-Mrs. AE. (Christchurch). Pumpkin Fritters Cook one piece of pumpkin for each person, drain, and when cold, mash and add i cup fiour, 1 teaspoon baking powder, % cup sugar and sufficient milk to make a thin batter. Drop in spocnfuls into deep, boiling fat, fry golden brown and serve hot with honey or jam."Lindy Lou" (Moteuka). Beet Fritters Mix together 3 tablespoons flour, pinch of salt and pepper, 1 tablespoon chopped parsley, 1 teaspoon finely-chopped onion, Add 1 tablespoon olive oil, 1 egg, juice of % lemon, water to mix batter to thick crean, Beat well and stand 1 hour. Dip slices of cooked peetroot in seasoned fiour, then into batter and fry in smoking, hot fat. Drain and serve at once.-"Lindy Lou" (Motueka), Parsnip Pudding Cook two or three parsnips, mash and then press through a colander (use a wooden spoon), stir in #4 teaspoon nutmeg, a few drops lemon juice, 20z, melted butter, ilb. sultanas, 2 large well-beaten eggs and 2 tablespoons brandy, if approved. Blend all well together. Butter a pie-dish and strew fine-ly-grated breadcrumbs over, place mixture in, and lastly cover with more breadcrumbs and dot with butter. Bake 4 hour and serve with a sweet sauce. This pudding may be steamed. Takes about 14 hours."Carnation" (Hikutaia).

Eggless Sponge Cream 1 tablespoon butter and 4% cup sugar. Dissolve 4% teaspoon baking soda in 4 cup milk, then add 1 large tablespoon golden syrup; add this to creamed mixture and beat well. Stir in 1 large cup flour, sifted with 1 teaspoon baking powder and 14 teaspoons cocoa. Bake in buttered sandwich tins 15 minutes, and when cold put together with this cream filling. Cream 207. butter and 3 large tablespoons sugar, Add vanilla ‘to taste, then 4 teaspoon powdered gelatine dissolved in 1 tablespoon (Continued on page 21.)

RECIPES-continued from Page 20.

boiling water. Beat all well, and put between cakes, Ice top with chocolate icing flavoured with vanilla.--Mrs. R.C. (Featherston). Butter Cream Peel and slice 4 bananas and divide into individual salad or glass dishes. Heat teaspoon butter in a pan and add 1 tablespoon brown sugar. | Cook until mixture becomes slightly browned, then add 4 breakfast cup boiling water and_ stir until sugar is dissolved and ingredients well mixed. Now mix to a paste with a little milk, 1 level dessertspoon corn-

pan, and when smoking hot, quickly pour the omelet mixture. Cook till lightly browned underneath, then brown top lightly in the oven. fiave ioz. of grated cheese melted with joz, of butter, stir in 1 tablespoon of milk, and season to taste, Stir till creamy, pour over top of omelet, fold over and sprinkle with cheese. Serve very hot.-Mrs, M.B. (Fordell). Wholemeal Cake Take 2 eges, 1 cup raw sugar, 12 eups dates, 3 cups wholemeal, 1 teaspoon. vanilla. essence, 2 tablespoons butter, 12 teaspoons baking powder. .

flour; boil % breakfast cup milk and pour on the blended cornflour. / Return to pan and cook for a few minutes. Mix with butterscotch mixture and then fold in stifflybeaten white of an egg. a ae eee Pour mixture over bananas in dishes and sprinkle with chopped nuts.-Miss A.W. (Parnell). Apple-Oat Crinkle Take 4 cups sliced apple, lb. sugar, 20z. plain flour, 40z. brown sugar, 4 cup rolled oats, 4lb, butter. Put a layer of apples in wellgreased baking dish and sprinkle with sugar and flour. Continue until all are used, Mix brown sugar, oats, and flour well together. Mix in the butter. Put this mixture down on top of the apples. Bake in a moderate oven 40 to 50 minutes. Cut into squares. Serve hot with cream or custard.-_ Miss A.W. (Parneil). Paradise Omelet From 2 pint of milk take sufficient to mix ioz. of cornflour. Boil the rest of milk, stir it into the cornflour paste, put back into gaucepan and boil 3 minutes stirring all the time. Remove from stove, cool a little, and stir in 2 egg yolks 1 at a time. Season with pepper and salt,. and then fold in the egg whites beaten stiffly. Melt toz. butter in an omelet

Cover the dates with boiling water and let stand 3 hours or overnight. Beat the sugar, eggs and butter, add the dates, essence and flour; mix well, pour into a ereased baking tin and bake in a moderate oven 1% hours.-Mrs. R.C. (Maungaturoto). Ham Puffs Take 1 cup flour, 1 cup boiling water, 2 eggs, 30z, chopped ham, 4 teaspoon of curry powder, pepper and salt to taste. Stir the flour into the boiling water and beat well. Remove from the range and add the eggs one at a time, Beat well. Add the ham, curry powder, pepper and _ salt. Beat to a smooth batter, drop by spoonfuls into hot fat and fry a golden brown. Drain on absorbent paper and serve immediatelyMrs, I.C. (Dunedin). Fudge Cake Put into a double boiler 1 cupful milk, 4 cup cocoa, and 2-3 of a cup brown sugar. Mix together, add 1 slightly-beaten egg yolk. Stir constantly over the fire until the

mixture is smooth. Stand aside to cool while mixing the cake. ‘veair together 4 of a cup butter, and 1 cup brown sugar. When smooth and light add 2 well-beaten egg yolks and 4 cup milk. Sift together 83 times 2 cupfuls flour and

1 teaspoon bicarbonate soda, and add to the butter mixture. Add the stiffly-beaten whites of 3 eggs. Lastly add the cooked cocoa mixture, I cup seeded and chopped raisins, 1 cup chopped nuts, and 2 teaspoons yanilla essence. Bake in a welllined and greased tin. Ice with chocolate icing.Miss A.W. (Parnell). Egg Cutlets Take 3 eggs, 1 tablespoon breadcrumbs, 1 tablespoon grated cheese, seasoning and pinch curry powder. Boil 2 eggs hard and chop them fine; add the breadcrumbs, cheese, curry powder and seasoning. Bind all these by beating in a raw egg. Shape into the form of a mutton cutlet, dip in breadcrumbs, and fry to a golden brown. Serve with a good sauce.-Mrs, I.C, (Dunedin).

Orange Jam Take 8 navel oranges, 1 mediumsized pineapple, 38 bananas, 6lb. sugar, 10 cups water. Slice the oranges very thinly,

add the water and let stand for 24 hours. Put into preserving pan and bring to the boil; add grated pineapple and boil for 2 hours, Slice the bananas very thinly, and add them with the sugar. Boil for another hour, when the jam should be a nice thickness. Bottle and cover when cold.-Mrs. A.C. (Hikurangi), Prune Sandwich Take 1% cups rolled oats, 14 cups flour, 1 cup brown sugar, 4% teaspoon soda, 4lb. butter, 1 egg. Cream butter and sugar, add rest of ingredients and mix with beaten egg. Roll out in two pieces and spread one with spiced prunes, put other on top. Bake in moderate oven till brown. ‘Filling spiced prunes: 1lb. prunes, soaked, stoned and cut up. Boil pulp in % cup water, 4 cup brown sugar, 1 tablespoon vinegar, pinch salt, 4 teaspoon cinnamon, 4 teaspoon cloves and allspice. Thicken with dessertspoon cornflour."Lindy Low’ (Motueka).