SOME VEGETABLE RECIPES.

Dominion, Volume 1, Issue 89, 8 January 1908, Page 3

SOME VEGETABLE RECIPES.

. Stqwed Turnips.—Pare and cut into dice. Put them in boiling, water, : and cook below tho; boiling. point about 180deg. Fahrenheit, until ;.traiisparen and white. Now turnips require abou twenty minutes, old ones ;forty-fiVo minutes Drain, turn'in a heated dish, and cover wit! crea.ni sauce. • : Spinach.'—Wash tho spinach through, sevc ■al' cold waters; pick tho leaves from: ith ■oots, shako .them until-dry. ' Throty.; thor n a hot kettle, cover with a quart of boiliui vator, add a level teaspoonful of salt;,,boi apidly for live minutes; drain. . Put :.tli pinach 'baok in tho kettle, cover,, and Jteftr ;ontly for fifteen minutes longor.; /J)rain iress slightly,- and chop very fine; tlienvpres ho whole through a colander', in agranit r porcelain saucepan. To each peck-.. o pinach: add two tablespoonfuls of butter, ; orol teaspoonful of salt, two' tablespoonful f good stock,', a tablespoonful of cream, aiii , dash of pepper; .stir carefully; until' vgr; lot. Pack the,mixture in a heated bowl-ti oould', aiid turn it on a round dish.. Hat; eady out •in eighths:, somo. hard-boiled eggs .rrango' 1 these on' top of the spinach;' garriisl he dish' with triangular pieces, of, butterei oast, and i send at once 'to. tho .table., ,- Cook, kale in precisely-tho-samo manner, . To-Cook IRice;—Wash half a pound, of- jic. hrough ..several cold '.waters.; drain,-.. aiii tandif aside for thirty minutes.-'.Sprihkli t- slowly in two quarts- of . .rapidlyboijini rater;' boil continuously for fifteen minutes irain, toss it. with a fork, and stand-..it ii .ho oven for ten minutes to dry. Serve ii in''uncovered dish. : ■ -■, 1 ' Spaghetti.—Grasp ,half a pound-'.of m'aca oni in your hand,, put the ends, down jn'.i •pttle' of -boiling .water, ahd.-'as ;.the; often, . slightly press • .until thW whol 5. under- • -the water.Shako it -, apar rith : a fork; add a teaspoonful- of. salt .rid boil rapidly for twenty minutes. Drain hrow it in- cold water for -fifteen minutes ,rid : -drain again. VReturn . it-to the kettle over with a pint of good stock to.- whic! ou have added-a teaspoonful; of beef ex ract. ' Cook-slowly for twenty-minutes; adc , -level teaspoonful of salt,- two ..roundinj ablespoonfuls of,butter, and two tablo'sppon uls of-tomato paste mixed with- half , a cup ul bf-.good crea'ml.'; -Stir. constantly until-.11 caches t'Hij b'oiling- point. Turn 011 .a; larg( •latter, and pass with'it grated parincsan.' Stuffed. Potatoes—Wash four large; {iota oes' and cut them into- halves crosswise Vifcli-a "scoop" take out tho 1 centres, leavuga v.'all at least' half 1 aii inch thick. Bak< hess shells in a -hot oven, for twenty -mmitos. ■ Chop sufficient meat -to : makers lint'j iadd a level-teaspoonful of salt, a salt poonful of pepper, a tablespoonful of gratec nion, a, tablespoonful of chopped parsley dd sufficient stock to- mako tho mixture noist (about, half a cupful). ■ Removo tin lotatoes. from tho oven; fill the shells' witl his mixture, -rounding it up;, dust" their ightly with breadcrumbs and bake unti irowned. Serve as a supper or lunchcot lish. Sweet potatoes may be'used ■ iri; plaw if white-if-preferred. • '"'V Hashed- Brown Potatoes. —Hash -sufficient old boiled potatoes to make a pint; >.add'tw< ovel teaspoonfuls of. salt, -a saltspd'onfiil fo: >eppor, and about four tablespoonfuls - 0: :ream. Put'a tablespoonful of butter-in : ;hallow frying-pan; when hot turn in thi iotatoes; pack them, down smooth and. cvei i'ith. a spatula ; cook slowly until, they ari horoughly browned .on the. .bottom. . Folc hem over as you would an omelet,'and turi hem on a-heated dish; -_ ■ Tomatoes, French Fashion. —Scald ;am igel small, solid tomatoes; to oach , sis allov talf a pint of cream sauce .made by-rubbinj ogotHor a rounding tablespoonful of. bu.tte md one of llour; add half a pint of milk tir until : boiling. Take, from the,fire,.add : Esvel,teaspoonful of; salt, and a saltspoonfu if pepper.' Put a tablespoonful of the sauci n the.bottom of a custard-cup; then.put.il tomato and cover with another tablespoon ul of sauco ;. dust tho top with bread •i-tymbs; y'A'i tl'n cups--in. a- pan of.-boilini rater,-and bake in-a moderate ovon for hal n hour. Serve in,the cupsA - > . ■ Stuffed Tomatoes.—Cut a slice from .th tem "ends of tho tomatoes; scoop-. out tin eods arid a portion of the hard.centres.-- , Tt ach-six good-sized -tomatoes allow-a- pint 0: iroadcrumbs',-. a- tablespoonful. of "cMppec i.irsiey, a tablespoonful of grated onion, 2 jvel teaspoonful of salt, a saltspoonfiil ,oi icpper, and two tablespoonfuls, of ! melted mtter; mix, stuff this in tho'tomatoes, -heap; ns: it slightly. Stand them in a baking-pan, ,dd half a cupful of water, and bako in a low oven- for throe-quarters_ of. an. hour, asting once or. twice with a little melted biit\r. ■ -.-