COOKING HINTS

Taranaki Daily News, 19 May 1928, Page 18

COOKING HINTS

VEGETARIAN DISHES. CURRIED VEG ETABLES. Cut a largo onion in thin slices and fry it in butter until it is brown. Put i good teaspoonful of curry powder and another of cornflour into a bowl and mix them to a smooth paste with a little cold water, then add half a pint of milk. Stir this into the pan with tho fried onion, and continue to stir until it boils and thickens. Add the vegetable, lower the gas, cover the pan, and let all simmer together for 40 to 50 minutes; after this, season and serve. Any vegetables may be used, but a mixture of small carrots and turnips cut into small dice with a few sliced potatoes are especially good. Even potatoes a'.one, cut into small pieces, make a nice curry cooked in this fashion. AN ITALIAN SAVOURY. Put into a saucepan a pint and a-half or milk, 2oz fresh butter, and a saltspoonful of salt; bring to the boil, then add jib fine semolina, stirring continually with a wooden spoon. When tho semolina has thickened, remove from the heat, let it slightly cool, then stir in three eggs one after the other, 2oz grated cheese, some pepper, and a little nutmeg. Spread on a flat dish and leave to set. Then form the mixture into rolls, dip them in Cour, and pile them in a buttered flreproof dish, sprinkling over them some grated cheese. Pour over all some melted butter and sprinkle with more grated cheese. Cook in tho oven for about 20 minutes and serve very hot. LENTIL RISSOLES. Boil Jib lentils until soft, add one large onion (previously chopped up and fried), one teacupful of breadcrumbs, one tablespoonful of milk, pepper and salt, and a pinch of "mixed herbs. Form into balls or sausages and fry i.ntil a golden brown. LEEKS WITH CHEESE. Wash and clean a bunch of leeks and <ut into quite short lengths. Butter a shallow dish, spread over a layer of breadcrumbs, put in the leeks, and season with salt and pepper. Cover with tome white sauce, sprinkle thickly with some grated cheese mixed with s. little Parmesan. Sprinkle over v.ith more bieaderumbs, dot with buffer, ano bake for about half an hour or until the leeks seem tender when tried with a fork. Serve hot.