MEALS WITHOUT MEAT

Southland Times, Issue 23182, 24 April 1937, Page 17

MEALS WITHOUT MEAT

Vegetable Barley Soup

Ingredients: Three pints vegetable stock or water, 2 onions, 2 carrots, 1 turnip, 1 potato, 1 leek, 2 sticks celery, 2 tablespoons melted butter or oil, 1 tablespoon chopped parsley, salt and pepper or cayenne, A cup pearl barley, 1 cup milk, 3 tablespoons cream, 1 dessertspoon flour, 1 teaspoon Marmite or Vegemite (optional). Method: Wash the barley in several cold waters, and put into saucepan with half the stock or water, cover, and simmer till tender. Prepare the vegetables, cut into small, neat cubes, and cook gently in the heated butter or oil in saucepan, covered with the lid, for 10 minutes. Add remainder of stock or water, cover and simmer till tender. Blend flour smoothly with some of the cold milk, stir into vegetable mixture, and simmer for 10 minutes. Combine the two simmered mixtures, add remaining milk, season with salt, pepper, or cayenne, and Marmite, mixing evenly, stir in the cream, and chopped parsley, and reheat thoroughly, without boiling, before serving. If preferred, the vegetables may be cut into blocks, cooked till tender, pressed through a sieve or colander, the puree and liquid being then combined with the cooked barley, and proceeded with as previously described. Whitebait Ingredients: Whitebait, seasoned flour, ] frying fat or oil, lemon, parsley. Method: Whitebait should be cooked when as fresh as possible, being kept chilled till required, or in the case of canned whitebait, the contents removed and used immediately the can is opened. Remove any weed, and quickly toss the whitebait in seasoned flour (spread on white paper or a cloth), treating about a dozen at one time, handling as quickly and lightly as possible. Place the separated flour-coated fish in a fish basket, and fry in thoroughly hot fat, or oil for a minute or two till crisp and golden brown, then turn on to white paper to drain, repeating the process till all are cooked. If required, return in basket to reheated fat to become hot and crisp before draining and serving. Serve on hot dish, garnished with sliced lemon and parsley sprigs, each fish being separate and crisp. Tartar sauce may be served if required. Faked Boston Beans Ingredients: Half a pound haricot beans, cold, salted water, 1 tablespoon golden syrup, salt and pepper, 7 or 8 tomatoes, or about 3 cups tomato puree, few rashers of bacon or small piece of fat pork. Method: Wash and soak the beans for several hours in cold water, adding a pinch of bicarbonate soda to harden water. Put into saucepan with cold, salted water, and cook slowly till tender. Drain and place the cooked beans in a buttered casserole dish with about a cup of water in which they have been simmered. Add the golden syrup, tomato puree or peeled, sliced tomatoes, salt and pepper, mixing evenly. Add the sliced pork or bacon, cover with lid, and cook in oven very slowly for about four hours. Serve hot with brown bread and butter, or cold as baked bean salad or sandwiches. Bouillabaisse Ingredients: Three pounds different kinds of white-fleshed fish, 1 small lobster, 2 onions, 1 carrot, 2 tomatoes, 2 tablespoons salad oil, 3 pints water, bunch of flavouring herbs, J teaspoon saffron, 1 dessertspoon chopped parsley, 6 cloves, 12 peppercorns, 1 bayleaf, salt as required. Method: For this French dish, several different kinds of fish should be used, the firm white-fleshed varieties being the most suitable. A lobster should be cooked, the flesh removed from the shell, and cut into neat pieces before adding. Prepare and slice the vegetables, and saute them in the heated oil in a saucepan for 10 minutes without discolouring. Scale, clean, skin, and fillet the fish. Wash, in cold, salted water, dry and cut into neat lengths. Add to the vegetables with the seasoning, herbs, cloves, peppercorns, salt and stock. Cover with lid, and simmer till fish is tender. Carefully remove the fish and lobster, piling on a hot dish to keep hot till required to serve. Add the saffron to the liquid, simmer for 5 minutes, strain and serve hot, with fried croutons of bread, as a soup. Serve the drained fish on a hot dish, garnished with lemon and parsley, as a following dish to the soup. * Lentil Cutlets Ingredients: One cup lentils, 1 cup boiled drained rice, 1 onion, 1 carrot, 1 tablespoon butter, L.pint water or stock, 1 tablespoon chopped parsley, salt and pepper, seasoned flour beaten egg, breadcrumbs, frying fat or oil, parsley and lemon for garnish. Method: Wash the lentils thoroughly in several cold waters, and soak in cold water for several hours. Put into saucepan with the water, washed sliced carrot, peeled sliced onion, and the butter. Cover with lid, and simmer till quite tender. Strain, and press through a sieve or colander. Mix the pulp with the rice, chopped parsley, adding sufficient breadcrumbs to bind the mixture if necessary (depending on the moisture retained during sim-

' mering), and season with salt and pepper. Leave till cold, and then shape the mixture into round cakes or pearshaped cutlets. Dip each in seasoned flour, beaten egg, and breadcrumbs, and fry in thoroughly heated fat or oil, till golden brown. Drain on white paper, serve on hot dish, garnished with parsley, and serve tomato or vegetable' sauce in separate container. Haricot or lima beans may be substituted for lentils. Poached Puffs With Cheese Sauce

Ingredients: Half a cup milk, 2 ounces butter, 3 ounces flour, 2 small eggs, salt and cayenne. For Sav.ces: 1 dessertspoon butter, 1 dessertspoon flour, 1 cup milk, 3 tablespoons grated cheese, salt and cayenne, paprika. Method: Heat the milk and butter in saucepan, and when boiling remove from heat and add the sifted flour all at once, beating with a wooden spoon till perfectly smooth. Stir over slow heat till mixture leaves saucepan sides smoothly, and leave to cool. Whisk the eggs to light froth, add gradually to boiled paste, beating, till smoothly blended. Season with salt and cayenne. Place mixture in forcing bag, fitted with a plain Jin pipe and force Jin lengths into pan of boiling salted water, or drop the mixture from a small teaspoon. Cover, and poach the shapes from 8 to 10 minutes. Drain on sieve, place in cold water, drain thoroughly, and saUte in a little heated butter in frying pan. Melt the butter and add the flour for the sauce. Stir till smooth, cook for a minute, and add the milk, stirring till mixture boils and thickens. Simmer for a few minutes, add a tablespoon cheese, and season with salt and cayenne. Drain the sauteed puffs, place in fireproof china dish, cover with the sauce, sprinkle with the remainder of cheese and brown in the oven or under heated griller till crisp. Sprinkle with paprika, garnish with sliced lemon, parsley sprigs, and serve hot. The shapes should be very light and well puffed, and are best served at once. Macaroni Cheese Ingredients: Four ounces macaroni, boiling salted water, 4oz. grated cheese, salt, cayenne, and mustard, 1 dessertspoon flour, 1 cup milk, 1 tablespoon breadcrumbs and a little butter for topping, parsley. Method: Break the macaroni into half-inch lengths, and cook it in fast boiling salted water, uncovered, for 20 minutes. Drain throughly in colander. Melt butter in saucepan, add flour, stirring with wooden spoon till free from lumps, cook for a minute, add the milk, and stir till mixture boils and thickens. Simmer for a few minutes, add a tablespoon grated cheese, and season with salt, cayenne and a little mustard. Arrange alternate layers of grated cheese, drained macaroni, and seasoned sauce, in a buttered gratin or fire-proof china dish, seasoning as required with salt and cayenne. Sprinkle top layer of cheese with a thin layer of crumbs, dot with butter, and place in moderately hot oven till throughly hot, and the top is evenly browned and. crisp. Garnish with parsley sprigs, and serve hot. If preferred, the drained macaroni and the grated cheese may be mixed with the sauce, and then the mixture placed in the dish, preparatory to browning in oven Fish and Tomato Pie Ingredients: One and a half pounds fish fillets, salt and pepper, 1 tablespoon flour, about lib tomatoes, J cup milk or thin cream, about 1 cup breadcrumbs, 1 tablespoon butter, 1 tablespoon chopped parsley. Method: Scale, clean, fillet, and bone the fish. Wash fillets in cold salted water, dry, and cut into strips, and place in a buttered fire-proof china dish. Sprinkle with flour, salt, pepper, and chopped parsley. Peel and slice the tomatoes, arranging them in a layer over the fish. Pour the milk over tomatoes, sprinkle with breadcrumbs, and dot the surface with butter, or if preferred, moisten the crumbs with melted butter before sprinkling on top. Bake in a moderately hot oven till fish and tomatoes are tender, and the crumbs crisp and brown. Garnish with parsley sprigs, sliced lemon, and serve hot with creamed potatoes.