TWO GOOD VEGETABLES.

Sun (Christchurch), Volume I, Issue 229, 31 October 1914, Page 7

TWO GOOD VEGETABLES.

Carottes aux Fines Herbes.—Scrape as many carrots as required, and if large cut in slices. Put in boiling salted water, cook till tender, then drain. PUt a couple of ounces of butter in a saucepan, stir in two dessertspoonfuls of flour, and make a brown sauce, then add a tablespoonful minced parsley. Season to taste with pepper and salt. Thin down with a little stock, and simmer for five minutes, add a few drops of lemon-juice, put the carrots in this,, beat through, then sertfe. Tomatoes a la Mode.—Take as many ripe tomatoes as required, plunge them into boiling water to loosen the skins, and remove these. Scoop out a small hollow at the stalk end. Fill this with a mixture;,made as a dessertspoonful of butter in a saucepan, stir into this a teaspoonful of flour, then thin down with, a small teacupful of stock.- Into this put- one shallot, three mushrooms cut small, salt and pepper to taste, and a. teaspoonful of minced parsley. Simmer till" the mushrooms are well cooked, then set aside to cool. Fill the hollowed-out tomatoes with the mixture, set them in a buttered baking dish, scatter a few breadcrumbs over the top, and set in the oven for ten minutes.