ECONOMICAL COOKING.

Auckland Star, Volume LXIV, Issue 115, 18 May 1933, Page 13

ECONOMICAL COOKING.

LOW PRICED MEALS. One of the cheapest foods for sale in the markets at the present time is the swede turnip, as we so often call it, which is being sold at 1/0 a sugar bag, and makes a very nice vegetable if properly cooked. Too often they are served as a messy compound that offends the taste. Turnips Mashed. Peel and cut in pieces two medium, sopnd yellow turnips, thoroughly wash, place in s'aueepan, and pour in water one inch higher than the turnips. Season with a teaspoonful of salt, adding half an ounce of butter, cover pan, and slowly boil for an hour. Drain, then press through a potato masher into a saucepan. Add an ounce of butter, half a teaspoonful of salt, three teaspoonfuls of pepper, and stir well with a wooden spoon for three minutes. Place on a vegetable dish, and smooth surface with a knife to a dome.

Turnip Pie. Boil and mash sufficient turnips to make one breakfastcupful, add two beaten egs, one pint of milk, quarter of a nutmeg grated, four tablespoonfuls of sugar. When all is well mixed put in a low piedisli lined with a short crust, and bake a nice brown. Turnips Stewed. Take two pounds of young turnipt, wash and peel them, and shape as equally as possible; place in cold, salted water till it boils. Drain and dry the turnips. Melt four tablespoonfuls of butter in a stewpan, add the turnips with a little salt and a good squeeze of lemon; let them, stew till quite tender. Put a little more butter over the turnips. Sprinkle with chopped parsley, and pour into a hot dish. Turnip Tops. ' Few people seem to consider that the tops of young turnips, not swedes, are a very nice dish of themselves, equal in some ways to spinach, and not so difficult to wash. They should be quite young, as when older they get bitter. Pick and wash them, and cook them like spinach, or with a very little drop of salted water, till tender, for about fifteen minutes, then drain and serve. Another way is to boil them with a small piece of fat bacon, or as greens with boiled meat, in both of winch ways they are very tasty and nice when squeezed dry and served.

WELSH RAREBIT. A dish that is popular is Welsh rarebit. This is a savoury that is delightful to the palate. It is an excellent cold weather dish, and when properly made is easily digested. Old English Rarebit. Heat half a cupful of tomato soup and a quarter of a pound of old cheese, in a double boiler, stirring occasionally until the cheese is melted. Turn off gas, add a beaten egg and let cook a moment over the water. Add a quarter of a cupful of cream, pepper, salt, dash of cayenne, and when well blended and hot serve on fresh toast. Bacon Rarebit. This is an excellent autumn dish. Cook a cupful of bacon, which has been cut in small dice, until crisp, draining off all fat. Make a cream sauce of three tablespoonfuls of bacon fat, three tablespoonfuls of flour, and one and a half cupfuls milk. When thickened add Jib grated cheese, and stir until the cheese is melted. Add one teaspoonful dry mustard, salt and pepper as needed. Serve on hot toast with bacon sprinkled on each portion. Anchovy Toast. Make a cream sauce with three tablespoonfuls of butter, three tablespoonfuls of cornflour, one cupful of milk. When thickened add thtee-quarters of a pound of grated cheese, and stir until the latter is melted. Add a dasli of cayenne, and half a teaspoonful of mustard, spread on toast generously with anchovy paste. Another Rarebit. Melt two tablespoonfuls of butter with half a teaspoonful of mustard, paprika, pepper and half a tablespoonful of peppery sauce. Add one pound of grated cheese, and etir over a low lire until the cheese is melted. To this mixture add a few spoonfuls of beer, cooking very slowly until a cup of beer is used. When all of the beer has been thoroughly blended, add two tablespoonfuls of cornflour, which has been mixed with cold water. Cook slowly about three minutes, stirring constantly. Add a dash of salt if needed. Serve hot on fresh toast. '