Tempting Garnishes

Dominion, Volume 32, Issue 94, 14 January 1939, Page 3 (Supplement)

Tempting Garnishes

New Disguises For Vegetable Dinners

17 VEN the most ordinary vegetables can be made tempting to eat if they are dressed up with delightful garnishes. Vary your menu with some of these interesting recipes: Baskets of Peas. Take Mb. short pastry, loz. butter, i pint peas, parsley. Roll the pastry out thinly, line some small, fluted patty-tins with it. fill them with raw rice, and bake in a quick oven till a pale brown. Remove the rice as soon as the pastry is cooked. Roll out the remainder of the pastry. Cut it out, with a round fluted pastry-cutter about three inches across; cut the centre out of each round with a cutter one size smaller than the first one used. Divide the rings in halves and bake them a light brown. Boil the peas in the usual way; drain them, and toss in one ounce of melted butter. Fill the pastry baskets with the peas, put one of the handles in each, and place in the oven for a few minutes. Serve as a separate course. Dish them on a hot dish on a paper doily; garnish with parsley, and serve hot. Beetroot with Cream.

Take 1 large cooked beetroot, | pintstock, 7 egg-yolk, 1 gill cream, pepper and salt.

Take a large beetroot, peel it and cut in slices; put it into a stew-pan with the stock and seasoning, stew it gently till quite hot. Strain off the slock. Dress the beetroot on a hot dish; put Stock back into the saucepan. Whip the egg-yoid with the cream. Add this to the stock, place it on the gaff, and bring to the boil, but it must not actually boil. Pour this sauce over the beeroot and serve. Baked Cauliflower. Take 1 large cauliflower, l|oz. butter, joz. flour, i pint milk, l-Joz. grated cheese, breadcrumbs, salt and pepper. Boil the cauliflower in salted boiling water, taking care not to over-cook it. When ready, lift it out of the saucepan carefully, drain it thoroughly, and place on a well-buttered fireproof dish. Melt one ounce of butter in a saucepan, stir in the flour, add the milk, and bring to the boil, stirring all the time; simmer for five minutes, then season with salt and pepper, and add one ounce of cheese; pour this sauce carefully over the cauliflower, sprinkle with grated cheese and a few breadcrumbs, put a few bits of cutter on top, and place In a hot over for about 10 minutes. Serve very hot.