Mrs. Maclurcan's cookery book

Mode. — Cut the cucumbers each into four pieces (do not peel them) ; scoop out the centre of each, taking precaution that you do not go right through each piece ; chop up the bacon and mix with the mincemeat (which is best made with fresh meat), chopped parsley, salt and pepper ; then fill each piece of the cucumber with it ; put a good Vegetables. sized piece of butter on each ; place in a moderate oven and bake for three-quarters of an hour. Do not waste the cucumber you have cut out, it will make sauce or sandwiches. 400—GREEN BANANAS AS A VEGETABLE. 6 bananas I- a pt of milk 1 tablespoonful of butter 1 teaspoonful of salt ^ a teaspoonful of pepper. Mode. — Peel and cut the bananas in two, place in a saucepan with the milk, salt and pepper and simmer gently for half an hour ; then thicken with flour and add the butter ; serve up with toast. The bananas can be boiled in water and white sauce poured over them. 401—CURRIED BANANAS. 6 green bananas J a pt. of milk 7} a cupful of dessicated cocoa- 2 tablespoonfuls of curry nut powder A little cayenne and salt 1 teaspoonful of Worces- 1 teaspoonful of anchovy tershire sauce sauce 1 egg. Mode. — Put in a basin the cocoanut, and pour over it the milk, and allow it to stand one hour ; then put it into a saucepan with the other ingredients. Peel and sliee the bananas and add to the curry ; allow it to simmer for ten to fifteen minutes, and just before serving beat up the egg and stir in ; serve with boiled rice. 402—SAUER KRAUT. 1 large white cabbage J lb. salt Cold water. Mode. — Cut the cabbage up very finely, as you would for pickled cabbage ; put it into a very clean wooden tub ; sprinkle the salt over and cover with cold water ; put a weight on the cabbage to keep it under the water ; tie the tub down with a cloth and allow the contents to ferment. Vegetables. 403—SAUER KRAUT (to serve). (Some people like it cold, just as you take it from the jar; but as far as my experience goes, most people prefer it made from the following recipe : — 1 lb. brisket 4 cloves 2 pieces of ginger 1 teaspoonful black pepper ^ pt. vinegar and water. Mode. — Cut the beef into pieces an inch square, put it into a saucepan with the other ingredients and allow all to simmer for three hours ; about half an hour before it is required add about half a pound of the sauer kraut, well squeezed out of the pickle. If wanted in a hurry, put the half pound of sauer kraut into a saucepan with the vinegar, ginger, cloves and pepper ; add some slices of cold corned beef, and boil for half an hour. Very good sauer kraut may be bought in small kegs and tins. ROAST AND BOILED JOINTS. 404— HOW TO BOIL BEEF. Some people think that, to boil beef, they have only to put it in a saucepan and let it boil, but such is not the case. If you want the beef to be nice acd tender you must be careful about the boiling. If you put it in cold water it loses the nutritious constituency ; for soup, of course, it is put into cold water, but for boiled beef, certainly put it into boiling water. When a piece of beef is plunged into boiling water the albumen which is near the surface immediately coagulates, forming an envelope which prevents the escape of the internal juice and excludes the water.