NINE FLAVOURINGS

Wanganui Chronicle, Volume 80, Issue 252, 23 October 1937, Page 3

NINE FLAVOURINGS

CARROTS THE GERMAN WAY. If one considers the time spent by the average German housewife in the preparation of plain food and in the arranging of it on plates or in dishes, it is evident that “plain cocking'’ is not taken for granted in net country as it is in our, vv/’les a co-respondent of the Manchester Guardian. Few vegetables are served without sauces, few stews or soups prepared without constant stirring, sipping, and seasoning. A German guest demonstrated to me her mother's method of cooking carrots. There should, she said, be nine flavourings. First of all she spent half an hour cutting the carrots into “match stalk” lengths. These were i ut to simmer in a small quantity of water, and as they simmered the cook added successive small quantities of salt, pepper, sugar, vinegar, and onion cropped almost to juice. The business Gt gradual flavouring occupied nearly an hour.

Wnen the carrots were nearly soft a little lard was added by inserting and wif he-rawing strips ol the paper in which lard had been wrapped. This method of introducing fat into the panwas no doubt typical of the economical ways of German housewives. Butter or dripping could be used instead. A little flour was blended with some of the small amount of liquid remaining, and this was poured back and allowed to thicken. Finally, a few chopped chives and some parsiey were added. The carrots were thus served coated in a pale brown sauce that seemed rich and piquant; and the dish made a pleasant change.

Probably, however, our few plain ways of cooking this vegetable can stand more frequent repetition, as neither the patience of the English cook nor the palate of the English family would encourage the serving of this dish as a general accompaniment to meat and potatoes.