SOME VEGETABLE DISHES YOU MIGHT LIKE TO TRY.

Star (Christchurch), Volume XLIV, Issue 65, 18 March 1931, Page 10

SOME VEGETABLE DISHES YOU MIGHT LIKE TO TRY.

Haricot Bean Mould. Soak some haricot beans for twelve hours, then boil them in water with a chopped onion, turnip and carrot. Drain, and pass all through a strainer. Stir into the puree two ounces of melted beef dripping or butter, season with salt, pepper, and a dust of nutmeg, and press into a buttered basin. Cover with greased paper, and steam for threequarters of an hour. Let the mould stand for a few minutes, then turn out on a hot dish, and serve with fried bacon or meat. Potato and Cheese Pie. Half a pound of cold, mashed potatoes, Boz flour, 2oz suet, 2oz grated cheese, one teaspoonful baking powder, one gill milk, one egg, pepper, salt and mustard to taste. Shred the suet and put it into a basin with the cheese and potatoes, then beat well together and add the egg and milk. Stir in the flour I and baking powder, then season to taste with the pepper, salt and nutmeg. I Turn the whole into a greased pie-dish, then bake in a moderate oven until a golden brown. Serve very hot. Butter Bean Sausages. Soak some butter beans for twentyfour hours, then cook them in boiling salted water till quite soft. Drain and mash well. Add a third of a cupful of dry breadcrumbs to every three-quart-ers of a cup of puree. Add three tablespoonfuls of melted butter, half a tablespoonful of powdered parsley, salt and pepper, and a slightly beaten egg. Mix well, shape into sausages, dip in egg and breadcrumbs, and fry in hot fat. Brussels Sprouts Puree. Trim and wash a pound and a half of sprouts and cook them in salted boiling water. Boil till quite tender, then drain and rub through a sieve. Return the pulp to the saucepan, add to it a pint of boiling milk and an ounce of butter. Bring to a boil, season with pepper and serve hot on buttered fingers of thin toast. Peas Pudding. Soak £lb split peas for twenty-four hours, then boil them until they are quite soft. Mash them and add one large raw onion, chopped small, Hb breadcrumbs, a piece of butter or margarine as large as a walnut, and pepper and salt to taste. Mix all well together and boil in a cloth for half an hour. Serve with thick gravy or melted butter. i s is m ® is in m © hi m m m m m ® m m si si

When you have not the time to wash your hair, give it a dry shampoo with hot bran. Heat three or four handfuls of bran in the oven and rub it well into the hair. Shake out as much of the bran as possible, and remove the remainder by brushing vigorously with a clean hair-brush. Hot bran cleanses the hair and frees it,, from grease without destroying its lustre; and is much more easily removed than the usual finely-powdered dry shampoos. Should the knob of a kettle lid become detached, place a piece of cork over the hole and drive in a screw from underneath. Cork is a poor conductor of heat.