PREPARING VEGETABLES.

Manawatu Standard, Volume LVIII, Issue 230, 27 August 1938, Page 12

PREPARING VEGETABLES.

Most kinds' of vegetables can be prepared in a number of alternative ways. Here are a few suggestions: Carrots.—Peel, slice, cube, or cut lengthwise. Serve with seasonings, in white sauce, or in thickened stock; or mash to a pulp. Grated carrot, too, | is a welcome addition to dry salads. The carrot should lie raw. . Beets.—Boil in skins, peel, cut in slices or cubes. Serve plain; witn seasonings; in white sauce; with vinegar; with a dressing made of vinegar, cloves, and a little sugar. Parsnips—Peel, cut in slices, cubes, circles or as desired. Servo plain;) with seasoned butter; with white sauce; or brown in fat; or mash to a Pl pumplcin.—Cut in pieces, remove seeds and stringy part. Serve plain; as mash; baked; or season and refill shells and bake. - Potatoes.—Boil with or without skins. Peel and serve plain or mashed Cut boiled potatoes in cubes, reheat" in white sauce, and serve as creamed potatoes. Serve baked. Use as the basis for manv attractive variations of potato salad. Onions. Skin and boil. Serve plain ; in white sauce; or bake whole or stuffed Cut raw onions in slices, dip in flour and fry in a little fat, or in deep fat.

When mixing the dough for rockcakes. take out some of the dough before the fruit is added and roll small pieces of it in well-floured hands and place in patty-pans. Make a hole in the centre of each cake and place in it a teaspoon of jam. Thus you will have variety without extra expense or trouble.