Summer Vegetable Dishes

Southland Times, Issue 22767, 18 December 1935, Page 12

Summer Vegetable Dishes

Vegetable dishes are in special request at this time of the year and can be prepared in such a nourishing and tempting form that they replace, in part, the more solid meat course. Peas and beans are almost equal to meat as regards dietary value, but they must be well cooked, young and tender, especially where the diet is intended for young or delicate persons, also they should have a certain amount of added fat mixed in, or served with them, Beans and Bacon. Broad beans and bacon, a simple oldfashioned dish, is an almost perfect combination as far as food values are concerned. It is also economical with regard to the use of utensils, as both I beans and bacon may be cooked to- | gether if due consideration is given to the size and solidity of the bacon and the age of the beans. Use, where possible, garden and not field beans. French Beans. French beans can be made into very appetising dishes and the following can confidently be recommended. Cut fine 11b of beans, after stringing them, then throw them into boiling salted water and cook until tender. Drain away the water, rinse the pan and return the beans to it with loz of butter, 2 chives and a tablespoonful of parsley (both chopped), a teaspoonful of grated lemon rind, a teacupful of milk and seasoning to taste. Let all cook together about 12 minutes, add 2 beaten eggs, mix thoroughly and again cook, but without actually boiling, for 3 minutes. Serve with a garnish of fried bacon. This little ragout of beans is well worth a trial. Potato With Beans. For a dish of potato with beans, boil 4 moderate sized potatoes in their jackets, then scoop out all the pulp and put it into a saucepan, mash with a fork or wooden spoon and add 2ozs of butter, a teacupful of new milk and seasoning of pepper and salt. Stir and beat till the whole appears creamy and place in a well buttered baking dish, over the top put a layer of bread crumbs with small pieces of butter at intervals among the crumbs. Bake till brown in the oven. Serve with a dish of boiled French or kidney beans over the top of which have been arrayed 4 or 5 poached eggs. Vegetable Hot Pot. Another good way of making appetising use of garden produce is to prepare a kind of vegetable hot pot. Use a couple of leeks, two good-sized potatoes, a lettuce, half a cucumber, green peas—anything that is available, with tarragon and sorrel if these are grown. Melt two ounces of butter in a pan, add vegetables and herbs, cut into slices, cook gently without browning, season to taste and cook for half an hour. Prepare slices of toast, cut into small squares, and place these in the soup tureen. Beat two egg yolks, mix with a ]

gill of cream, stir into the soup and cook until the eggs thicken slightly. Pour over the toast in the tureen and sprinkle with chopped parsley.