Vegetables Curried. — Take three small carrots, three onions, three turnips, two heads of celery, half an apple, and one head of sea kale, wash all thor¬ oughly and cut up in small pieces. Have ready some boiling fat and fry the vegetables in it; put them to drain. Pour about two tablespoonfuls of the hot fat into a saucepan and mix three teaspoonfuls of curry powder with a pint of milk, put the vegetables in this, with salt and pepper to taste✪ Venetian Marrow, and simmer all gently for twenty minutes; serve with boiled rice. 1^2 the household 1 Spinach — This vegetable has a most beneficial effect upon the health, for it not only aids digestion, but is a good nerve tonic. As it contains so much water, it becomes very much reduced by cooking. It should be purchased as fresh as possible, and then allowed to remain in water for a couple of hours, after which it should be well washed in several waters and allowed to drain. Put it into a large saucepan with just sufficient water to prevent the saucepan from burning, adding a teaspoonful of salt, and stirring the spinach frequently until cooked; the lid must not be placed on the saucepan. Drain it in a colander, squeeze it as dry as possible, chop it small, adding pepper and salt to taste, and a little cream or butter. Return it to the colander, and stand it on the top of a saucepan containing boiling water for ten minutes; this will assist the drying of the spinach. Add a little butter, and serve on a hot dish with some sippets of toasted bread. Carrots, Paysanne. — Take a bunch of about one dozen small young carrots, scrape and cut into halves — lengthways; wash and thoroughly dry, and place them in a stewpan with one ounce of fresh butter, one teaspoonful of sugar, and six whole peppers, cook for a few minutes, and then add one and a half pints of stock. Cover the stewpan and cook until the carrots are quite done, thicken with a little flour, if needed, and sprinkle in a tablespoonful of chopped parsley. Carefully mix without mashing the carrots, and let them cook for another ten minutes, and serve. Mew Carrots a nd Peas.-* Cut the stems and trim a bunch of new carrots. Melt two ounces of fresh butter in a stewpan, add one finely sliced-up onion, and brown for five minutes ; then add the carrots and one pint of freshly-shelled peas, a head of lettuce finely sliced, one clove of garlic, chopped fine, a teaspoonful of chopped parsley, a half pint of stock, salt and GAS COOKERY BOOK. 133 pepper to taste, and a half teaspoonful of sugar. Mix well, and allow them to stew slowly until the carrots and peas are quite done. Remove, adding one more ounce of butter; mix well, and pour the whole into a .vegetable dish. Haricot Beans, English Style. — When purchas¬ ing these beans see that they are new and no trace of mildew upon them ; if so they are probably last year’s beans. Soak one pint of beans in warm water, to which has been added a large teaspoonful of carbonate of soda. Allow them to soak at least ten to twelve hours. W ash the beans and put them into a saucepan with plenty of cold water, add some pepper and salt to taste to the beans in the saucepan ; a little thyme and parsley if liked may also be added. Let the beans stew gently until quite soft, then serve. ✪ Cauliflower au Gratin

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Vegetables Curried. — Take three small carrots, three onions, three turnips, two heads of celery, half an apple, and one head of sea kale, wash all thor¬ oughly and cut up in small pieces. Have ready some boiling fat and fry the vegetables in it; put them to drain. Pour about two tablespoonfuls of the hot fat into a saucepan and mix three teaspoonfuls of curry powder with a pint of milk, put the vegetables in this, with salt and pepper to taste, and simmer all gently for twenty minutes; serve with boiled rice. 1^2 the household 1 Spinach — This vegetable has a most beneficial effect upon the health, for it not only aids digestion, but is a good nerve tonic. As it contains so much water, it becomes very much reduced by cooking. It should be purchased as fresh as possible, and then allowed to remain in water for a couple of hours, after which it should be well washed in several waters and allowed to drain. Put it into a large saucepan with just sufficient water to prevent the saucepan from burning, adding a teaspoonful of salt, and stirring the spinach frequently until cooked; the lid must not be placed on the saucepan. Drain it in a colander, squeeze it as dry as possible, chop it small, adding pepper and salt to taste, and a little cream or butter. Return it to the colander, and stand it on the top of a saucepan containing boiling water for ten minutes; this will assist the drying of the spinach. Add a little butter, and serve on a hot dish with some sippets of toasted bread. Carrots, Paysanne. — Take a bunch of about one dozen small young carrots, scrape and cut into halves — lengthways; wash and thoroughly dry, and place them in a stewpan with one ounce of fresh butter, one teaspoonful of sugar, and six whole peppers, cook for a few minutes, and then add one and a half pints of stock. Cover the stewpan and cook until the carrots are quite done, thicken with a little flour, if needed, and sprinkle in a tablespoonful of chopped parsley. Carefully mix without mashing the carrots, and let them cook for another ten minutes, and serve. Mew Carrots a nd Peas.-* Cut the stems and trim a bunch of new carrots. Melt two ounces of fresh butter in a stewpan, add one finely sliced-up onion, and brown for five minutes ; then add the carrots and one pint of freshly-shelled peas, a head of lettuce finely sliced, one clove of garlic, chopped fine, a teaspoonful of chopped parsley, a half pint of stock, salt and GAS COOKERY BOOK. 133 pepper to taste, and a half teaspoonful of sugar. Mix well, and allow them to stew slowly until the carrots and peas are quite done. Remove, adding one more ounce of butter; mix well, and pour the whole into a .vegetable dish. Haricot Beans, English Style. — When purchas¬ ing these beans see that they are new and no trace of mildew upon them ; if so they are probably last year’s beans. Soak one pint of beans in warm water, to which has been added a large teaspoonful of carbonate of soda. Allow them to soak at least ten to twelve hours. W ash the beans and put them into a saucepan with plenty of cold water, add some pepper and salt to taste to the beans in the saucepan ; a little thyme and parsley if liked may also be added. Let the beans stew gently until quite soft, then serve.

The household gas cookery book