RECOMMENDED RECIPES.

Hawera Star, Volume XLVII, 26 May 1928, Page 17

RECOMMENDED RECIPES.

VEGETABLE COOKING. A most excellent and useful instrucabout the cooking ol; vegetables comes from the pen of Mrs. Wetherell, and one which any and every housekeeper might find exceedingly useful. Mrs. Wetherell says: Only in this country does the housewife allow greens to. come to the table in such a way that people learn to hate them. No other nation treats vegetables as casually as we English do, or will eat them when they are watery, stringy, tough—and tasteless. By boiling vegetables in a lot of water w:e have helped to make our cookery the laughing-stock of other countries. Tile most valuable properties of vegetables are the mineral salts, which help to keep tlie- blood pure and of good quality, and tlie vitamins. These we deliberately waste by boiling the greens in a lot of water, which is promptly thrown away. \Ve even buy little wooden or aluminium utensils to enable us to squeeze out the last drop of goodness! We do- not seem to have grasped the fact that vegetables, conservatively cooked so that tlie natural flavours are preserved, not only are of health-giving value, but appeal more to the palate. The water vegetables are boiled in is excellent as a basis for soups and sauces. Therefore, to throw it away is not only stupid, but 'wasteful. In other countries vegetables are seasoned, and delicious purees and souffles of vegetables are served as a separate course. Whenever possible use a casserole, double saucepan, or steamer for vegetable cookery. While the organic salts in the vegetables help -digestion, overcooked vegetables tend to become indigestible. But the great secret of all good vegetable cookery is plenty of butter. How very much nicer the ordinary Brussels sprout is if, after cooking and well draining, it is tossed in very hot butter, seasoned nicely, flavoured with a squeeze of lemon juice, and served in a casserole. French and other beans are much improved served in this way. The list of vegetables, classified according to the method of cookery, is a useful thing to have pinned upon the kitchen wall:

Cook in their own juices or with butter only: Spinach, onions, leeks, marrows, lettuces, and cucumbers.

Cook with very little water and with butter: Carrots, turnips, cabbages, peas, French beans, runner beans, and celery.

Steam for preference : Potatoes, artichokes, asparagus, and cauliflowers. Bake, grill, or roast: Potatoes, tomatoes, parsnips, mushrooms, and onions.

There is much value,in spinach as a food, but the art of cooking it is sadly neglected. It should be very carefully picked over, any tough stalks removed, and washed in at least six waters to remove grit. The leaves should then be placed over the fire in a large pan without water. Turn and stir frequently, using a wooden spoon, until the juice begins to run. Then leave to cook about fifteen minutes. Rub through a rather coarse sieve and return to pan. To 21b of spinach add one-quarter of a teacupful of milk or cream, a small grate of nutmeg, loz butter, and pinch salt. Make thoroughly hot- and serve. Delicious and health-giving vegetable purees can he made with cabbages, Brussels sprouts, carrots, parsnips, or many other vegetables. Boil the vegetable, rub through sieve or mash, with the addition of butter and a little cream, and season to taste. Purees are delicious with grileld cutlets or steak. A puree of Jerusalem artichokes with fried chicken is most tasty. Jerusalem artichokes are sadly neglected. Often they are thrown away. But they are delicious cut into the thinnest slices and fried in deep boiling fat. They can take the place of potato chips. An artichoke cream is well worth sampling. Take lib Jerusalem artichokes, boil, ahd rub through sieve, make a custard with two eggs, half a pint of milk, salt, and pepper. Then whip the artichoke puree into the custard and add two tablespoonfuls whipped cream, salt and pepper to taste. Steam in well-buttered mould for forty minutes. Turn out carefully and serve with a good tomato sauce round the cream.