DAINTY VEGETABLE COOKERY

Matamata Record, Volume VII, Issue 586, 1 December 1924, Page 3

DAINTY VEGETABLE COOKERY

The recipes for to-day are sill very good indeed, and arc a little out of the common. The method given for cooking cabbage may be used for most green vegetables, such as Brussels sprouts, cauliflowers, French beans, and peas, and will be found excellent. SURPRISE SPINACH. Mix three breakfast cupfuls of cooked spinach with 2 ounces of butter, 2oz of grated cheese, 2oz grated onion, one breakfast ..cupful of 1 fine breadcrumbs, one egg, and good seasoning of black pepper. Mix thoroughly and let the mixture stand for fifteen minutes. Then shape into balls, and roll in breadcrumbs. Brush well with beaten egg and roll in crumbs again, and fry quickly in deep boiling fat. This is excellent with any grilled or roast meat or poultry. STUFFED VEGETABLE MARROW. Peel a good-sized vegetable marrow; cut in half and remove the seeds. Make a forcemeat with four chopped mushrooms, one large tablespoonfuf breadcrumbs (that have been soaked in only enough milk to

moisten them), 2oz grated cheese, two teaspoonfuls chopped parsley, one teaspoonful chopped onion, salt and pepper . Mix in enough beaten egg to hind; fill each half of marrow, and put the two together and

tie securely with tape; put in a stowpan with Ij&oz butter; cook until tender, about one and a-half hours. Thicken the sauce in the pan with the yolk of an egg, add salt and pepper and juice of lemon to taste. Serve in very hot dish. CASSEROLE OF CABBAGE.

Wash a firm cabbage in salted water, removing any coarse leaves from outside; shred it rather coarsely and put iu an eathcrnwarc casserolo with one gill water and loz butter or dripping, and cook gently for "an hour with lid on. Have one pound of potatoes cooked and sliced, and two onions chopped and fried; arrange in the casserole a layer of cabbage and onion and salt ana pepper, and

hen a layer of potatoes, and continue

these layers until the casserole is nearly full, having potatoes on top, put lid on and cook in moderate oven until hot through (twenty or thirty minutes). Remove lid and let the potatoes brown. Serve in the casserole.

Peel four aubergines or egg plant, also four tomatoes (the latter .should be very firm); cut the ogg plant into slices half an inch thick, and fry in a, deep frying pan in butter or oil. Slightly brown on both sides, then fry without browning two finely-chopped onions. Butter well a fireproof deep dish, lay in some si ces of egg plant, then a layer of onion and one tomato, and then some grated cheese. Season each layer with salt and pepper and Some tiny pieces of butter. Continue these layers until dish is full. Put into a good oven and bake until brown—about half an hour. Serve in the same dish. FRENCH BEANS IN BUTTER

Half cook cither some French bcang or scarlet runners; melt two ounces of butter in deep pan, then put in the beans and cook over a good Are for eight or ten minutes, turning all the time. Season well with salt and popper, add a little chopped parsley and a teaspoonful of lemon juice. Mix well and serve very hot. GLAZED TURNIPS. Peel and turn a dozen good-sized firm turnips, let them be all of one size; parboil and strain. Butter a largft fireproof dish and put in the

turnips; add enough good stock to come half way up the turnips; season with snlt, a little castor sugar, and blade of mace; bring to the boil, then cover with a sheet of buttered thick white paper. Put on lid and cook in a moderate oven. When the turnips are quite tender remove lid and paper, and let the .sauce reduce until a glaze. Serve in the same dish.