Cookery for every household

Very tasty croquettes can be made with the remains of nicely cooked vegetables, such as celery, salsifys, mushrooms, cauliflower, green peas, French beans, asparagus points, &c., or a mixture of two or three kinds together. Cut the vegetables to be used into small pieces, bind them together with a little good sauce and season to taste. A little chopped parsley, finely powdered herbs, chopped pickles, grated cheese, &c., may be added according to the vegetable used. The mixture must not be too moist and should be quite cold before it is used. Then take some scraps of light pastry, roll them out as thinly as possible, and cut out rounds about 3 or 4 inches in diameter. Wet round the edges and put a little of the vegetable mixture in the centre. Double the pastry over so as to form a crescent shape and press the edges well together. Brush the croquettes over with beaten egg, toss them in fine bread-crumbs or crushed vermicelli and let them dry a short time. Then fry in hot fat to a golden brown colour, drain well and serve either as a garnish or as a dish by themselves. Note. — Any good vegetable puree with small pieces of vegetable added to it may also be used for these croquettes. 601. Vegetable Curry (Legumes en Kari) Cooked vegetables. I Boiled rice. Curry sauce. | Any nicely cooked vegetable may be used for a curry, such as turnip, carrot, cauliflower, French beans, peas, flageolets, potatoes, &c., or a mixture of vegetables if preferred. The vegetables, which should be well cooked, but not too soft and pulpy, should be cut in small neat pieces. Then prepare .some good curry sauce (see Recipe 685), put the cooked vegetables into it, and allow them to simmer a few minutes, until they are thoroughly heated and flavoured with the sauce. Serve on a hot dish with a border of rice round, or the rice may be served in a separate dish. Vegetable Marrow (Courge) The vegetable marrow belongs to the gourd family and there are several different kinds. To taste it in perfection it should be cooked while still quite small, not more than 5 or 6 inches in length. It can then be cooked whole, as the seeds have not begun to form. When cooking an older marrow which requires peeling and cutting, it is better to steam, bake, or braise it, as boiling in water will make it very tasteless. The vegetable marrow is very delicate in flavour and easily digested. about | inch in thickness, and with a small cutter stamp out the seeds and soft part from the centres, leaving rings of marrow. Put these rings on a plate, sprinkle them with salt and squeeze over a little lemon juice. Cover with another plate and let them stand at least one hour. Then drain off every drop of water, and lay the pieces of marrow between the folds of a towel to dry. Have ready on the fire a saucepan of boiling fat. Coat a few pieces of marrow at a time with fine flour, put them into a frying basket and fry in the fat until they are brown and crisp. Drain on paper and proceed with the remainder in the same way. When all are ready, serve them piled up on a hot dish with a dish paper under them and garnish with sliced lemon and a little parsley. Time to fry, 5 to 7 minutes each lot. Sufficient for 4 or 5 persons. 602. Vegetable Marrow with White Sauce (Courge & la Sauce Blanche) 1 small vegetable marrow. Salt. 4 pt. white sauce.