VEGETABLE DISHES.

New Zealand Herald, Volume LXIII, Issue 19405, 13 August 1926, Page 6

VEGETABLE DISHES.

Vegetable Pie.—l onion, 1 carrot, 1 stick celery, 107.. butter, J,oz. sago or tapioca, a handful green peas, teaspoon 'flour, pepper, salt, and short crust paste to cover. Stew all ingredients in a very little water until they are threeparts cooked (they should be cut in small pieces). Place in a pie dish, cover with crust like a meat pie, and bake until the crust is done. Any vegetables in seasou may be used. Vegetarian Salad.—This • is quite change from the ordinary lettuce salao. Cut up finely the inner sticks of a head of celery ani one eating apple. Make a dressing as follows: —Juice of half lemon, and 1 orange; 1 dessertspoon sugar; pu» into a saucepan and add a beaten eggLet boil for a minute. Pour over the salad and serve when cold. Haricot Besps with Onion Sauce.—Parboil some onions for 10 minutes, chop them up roughly, and put them into a saucepan with some butter, pepper and salt, and let them simmer slowly. quite tender, but do not let them Burn. When quite tender, add a tablespoonfui oi flour, stir till cooked, and pass throng" a sieve. Return to a clean sauce* pan, and dilute to the right consistency with milk. In the meantime soak half a pound of white haricots till swelled, ui«j let them cook slowly till tender. them, and mix with the onion sauce. AwJ two tablespoonfuls of grated cheese, a»» serve very hot. ■