Myra's cookery book

5... ... 1 Put the marrow in a vegetable dish. 6... ... 1 1 Bake i hour or till tender. Note.— Marrows are much nicer cooked this way than when boiled. 71.-VEGETABLE MARROWS, « Vetuvee. Order. Ingredients. Quantities. Method. I... Marrows 4 Choose them small and white. 2... ... Peel them, cut them in quarters, and remove the seeds. 3- Boiling water ... ... Cut the quarters in long pieces. 4... ... ) Throw them into salted boiling 1 water, and boil a few minutes. 5-" Salt ... 6... ... ... Drain them. 7... Butter 3 OZ. Melt in a stewpan, but do not let it brown. 8 .. Flour I dessert spoonful Add gradually. 9 •• Milk !!! ... Put in the pieces of marrow. 10... Use as much as necessary to thin the sauce. II... Pepper and salt ... ... Add. 12... Parsley I dessert spoonful Chop fine and add. 13... Let the marrows stew for a few minutes, then put them on a hot dish. 14.., Yolks of eggs 2 Beat up and add to the sauce with- out boiling. 15... ... Pour over the marrows and serve. 234 MYRA'S COOKERY BOOK. 72.-MACSDOINE OF VEGETABLES. )rdur. Ingredients. I... Potatoes 2... Plaricot beans 3-" French beans 4... Cauliflower ... 5-" Artichokes ... 6... Asparagus ... 7... Cucumber ... 8... Beetroot g... Vinegar 10... Pepper and salt II... Spice 12... Crayfish 13... Prawns 14... Anchovies ... 15... Turbot 16... Salmon 17... Sole 18... Trout 19... Hard boiled eggs 20... Capers 21... Olives 22... Preserved cucumbers 23... Sausage 24... ... 25... Lettuces 26... Hard boiled eggs 27... Salad oil 28... Vinegar 29... Pepper and salt 30. Quantities. 1 Method. Choose as many of these and of other vegetables as are in season, and prepare by boiling in salt and water; then let them drain, and cut them in slices or shreds, I ( Mix together and put in the pre- j pared vegetables. j- Shell and add if liked. 1 Any of these or other kinds of fish I may be added shred in thin slices; all remains of cold fish are ad- missible. Chop fine and add. Add. Remove the stones and add. Cut in slices and add. If liked Cut in thin slices. Arrange all the ingredients in the salad bowl. Use the hearts for garnishing. Pound the yolks only for the dressing. Add. Add. Add and mix all the ingredie.its well together. Pour the dressing over the Macedoine or serve separately. VEGETABLES. 235 73-SALADS. Lettuce. Endive, good all, the year round. “ Watercress. Lamb’s-lettuce or corn salad. From September till frost. Celery. Autumn and winter. Dandelion. From October till spring. Purslain. Fennel. Mustard and cress. Radishes. 74.-METHOD OF PREPARING SALAD. Order. Ingredients. Quantities. Method. I... Lettuces Pick and examine each leaf separately. 2... ... ... Throw them at once into cold water. 3 ... Drain in a salad basket, shaking it well. 4... ... Wipe and press each leaf dry with a cloth. 5” ... Tear in pieces with the fingers and put in the salad bowl. 6... ... Put the small salad on the top. 75.-DRESSING FOR SALAD. Order. Ingredients. Quantities. Method. I... Salt, pepper... A pinch... Put in a salad spoon. 2... Olive oil ... Mix and sprinkle over the salad. 3" 2 or 3 table spoonsful Pour over and mix well in the salad. 4... Vinegar I dessert spoonful Add last of all.