VEGETABLE EXTRACTS

New Zealand Herald, Volume LXXII, Issue 22139, 19 June 1935, Page 4

VEGETABLE EXTRACTS

The following attractive and useful recipes have been kindly sent in by Mrs. S. (Cambridge):—• Vegetable Extract. —Peel and slice three ripe tomatoes, chop one onion finely, and cook with half an ounce of butter in a small pan. Mash when tender; beat in one egg and stir until mixture thickens. Remove from fire, stir in four oun/.es breadcrumbs, two ounces grated cheese, season with popper and salt. Put into small jar and pour melted butter on top. Lentil Extract. —Wash and boil half a pound lentils in just enough water to cover them. Boil gently until the water is absorbed; then mash with two ounces of butter, quarter grated nutmeg, three ounces grated cheese and two ounces breadcrumbs. Season with pepper and salt. Put in a double saucepan and cook for ten minutes, stirring continually. Put in small jars while hot and when cold cover with melted butter. Savoury Extract.—Cut up one carrot, one turnip, two onions, one and a-half ounces lean ham, a stick celery, one leek, two sprigs of thyme, one sprig parsley, two hayleaves. Add saltspoon of popper and fry for 20 minutes in one ounce of butter. Add juice of one lemon and four boned anchovies and boil 15 minutes. Skim, add a pinch of castor sugar, mix thoroughly and store in small jars.