Wholesome cookery

186. — Macaroni and Tomato. Boil the macaroni in stock, pour cold water over it, then drain it. Put some butter in a saucepan, then the macaroni, some grated Parmesan and Gruyere cheeses, pepper, salt, little nutmeg, little cream, and thick tomato sauce ; toss altogether for a few minutes. 187. — Curried Vegetables. Remains of any cooked or partly cooked vegetables, the greater variety the better. Fry them all in butter, with a little onion ; add a little curry powder, prepared cocoa-nut, sour milk. Stew not less than three-quarters of an hour. Must be stewed slowly, and be like a thick pulp, not liquid. Serve with rice. 188. — Egg or Vegetable Curry. Make a good curry sauce (recipe 90). Warm in it the slices of hard-boiled egg or cold cooked slices of vegetables. Serve with rice. 189. — Vegetable Border Mould. Make a puree of whichever vegetable you are going to use. When nicely smooth and flavoured, stir in a couple of yolks of eggs, press the mixture into a buttered border mould, and steam about 20 minutes. Turn out, and serve inside a savoury mince, or cutlets, or small rissoles, etc. 190. — “ Timbale de Légumes.” Boil some vegetables, such as young carrots, green peas, French beans, young broad beans, and cauliflowers ; drain them, and toss them up in a yellow sauce. Butter a mould, line it with paste, put in the vegetables, cover the mould with paste. Fix a buttered paper on the top to prevent it burning. Bake in the oven about half an hour to an hour, according to the size. Turn out and serve without delay. 191. — Puree of Chestnuts. Roast the chestnuts, peel them carefully, toss them in a little butter ; add some stock, pepper, salt, and a little light white wine. Let them simmer until they are quite soft. Pass through a hair sieve, and put them back on the fire ; add a little cream, and serve alone or with cutlets. 193. — Haricot Beans “ a la Provencale.” Put 2 tablespoonfuls of oil, 2 anchovies, a shallot, a clove of garlic, all pounded small, in a saucepan. Put in your cooked beans ; toss up for a few minutes over the fire ; add a little chopped pansley, pepper and salt, and a sliced gherkin ; toss all together. Put a little lemon-juice or vinegar in tlie saucepan ; boil it up a minute with the sauce which adheres to the saucepan. Pour it over the beans and serve. N.B. — Those who do not like oil or garlic can use butter instead of oil, and leave out the garlic. 193. — Haricot Beans (Plain). Soak them in cold water for 3 hours, then put them in cold water (with or without an onion), and boil them for 8 hours. Drain them ; put them back in the saucepan, with a little gravy, or with butter, pepper, salt, and lemon-juice. Toss them a few minutes over the fire, and serve them. 194. — Lentils. Wash them, throw them in cold water, and boil for 2 hours (they ought then to be thoroughly cooked, and yet not broken). Drain the water off, and put them back in the saucepan, with some gravy, or with a little butter, pepper, salt, and lemon -juice. Toss them a few minutes over the fire, and serve them. If liked, boil an onion with the lentils. 195. — Puree of Lentils. Boil some lentils in water and salt, with an onion, a carrot, bunch of herbs. When thoroughly cooked, pass them through a hair sieve ; put them back on the so