Mrs. Maclurcan's cookery book

Mode. — Slice the pawpaw the same as you would an apple, put it into a pie-dish with the sugar, juice of the lemon and an apple (sliced) ; allow it to cook for half an hour, then cover with a nice puff paste and bake in a smart oven for half an hour. 382—BRINGHALL (OR EGG FRUIT). The bringhall is one of the most delicious vegetables we have, but is seldom used; it makes a splendid breakfast dish sliced and grilled. Slice it about half an inch in thickness, place on a grill over a clear fire ; when nicely browned lay it on hot pieces of buttered toast and sprinkle with pepper and salt. 383—BAKED BRINGHALL. Bake a bringhall exactly the same as you do a potato and serve with roast meat of any kind. 384—BRINGHALLS STUFFED. Bringhalls Onion Cold beef Butter Salt and pepper. VegetaMes. Mode. — Scoop out the centre of a bringhall, mince the beef and a little onion, season well with pepper and salt, stuff the bringhall with it ; place a piece of butter on the top of each one and bake for twenty- five minutes or half an hour. 385—RADISHES IN WHITE SAUCE. 1 bunch radishes ^ pt. white sauce 2 or 3 carrots Parsley. Mode. — Scrape the radishes, cut them in rather thick slices, and boil in salted water until tender ; strain the water off, and have ready some nicely made and well seasoned white sauce, into which put the radishes ; make thoroughly hot again ; cut two or three well colored and * cooked carrots into nice shapes or round slices ; pile the radishes on a hot dish and garnish with the carrots and chopped parsley. To be served as a vegetable entree, or with roast meat. 386—PARSNIP CROQUETS. 1 lb. parsnips ^ lb. breadcrumbs 1 oz. butter 1 lemon Pepper 2 eggs Parsley Salt Teaspoonful grated cheese. Mode.— Boil the parsnips in salted water until soft then press through a vegetable masher or sieve, or mash with a fork until smooth ; mix with the breadcrumbs, butter, cheese, seasoning of pepper, salt, finely chopped parsley, grated lemon rind ; add the yolks of the eggs and a little milk if necessary; when thoroughly mixed roll into small balls, dip in flour, then in the beaten whites of the eggs, and roll in breadcrumbs ; plunge into a quantity of boiling fat and fry a nice golden brown ; drain on a paper for a moment, arrange on a hot dish ; garnish with cut lemon and parsley. Vegetables. 387—CURRIED VEGETABLES. 3 carrots 2 table spoonfuls curry 1 apple powder 5 or 6 potatoes 1 tablespoonful flour 1 onion 1 oz. butter I turnip 1 pt. stock Salt i ]b. boiled rice Mode. — Clean and peel the vegetables and apples, cut all into large dice ; braize the carrots in the butter for ten minutes in a stewpan ; then add the other vegetables, the apple and a pinch of salt ; brown these and sprinkle in the flour and curry powder and braize for ten minutes longer ; then add the stock and let all simmer until the vegetables are well cooked ; dish the vegetables neatly on a dish ; place the boiled rice round as a border. If tomatoes are in season, one or two added to the curry will be found an improvement. 388—BRAIZED VEGETABLES. Fresh vegetables Boiled macaroni 1 oz. butter 1 pt. gravy Parsley sauce Pepper and salt.