How to cook vegetables

Add 2 tablespoonsful of oil by degrees to half the quantity of vinegar, and mix carefully, with salt and pepper to taste, and a teaspoonful of castor sugar. Peel 4 ripe bananas and cut them into round slices of medium thickness, place them in a salad bowl, and pour over the dressing. Besprinkle with chopped parsley, and serve. Banana and Lettuce Salad. Select large ripe bananas, allowing one for each person, peel and place each on a lettuce leaf. Cover with mayonnaise dressing, place a crisp lettuce leaf on top, and sprinkle over with chopped walnuts, dish up and serve. Savoury Banana Sauce. Peel 3 bananas (not over ripe) and slice thinly. Put this in a saucepan with a little water. Add a bay- leaf, a clove, a half-pinch of cayenne pepper, and a dessertspoonful of red currant jelly. Boil together for a few minutes, then rub through a fine sieve, season, and serve either hot or cold. Savoury Banana Stuffing. {For Roast Pork, Goose or Duck, etc-). Peel 6 to 8 ripe bananas and chop rather coarsely. Season well with salt and pepper, and add half a breakfastcup of white breadcrumbs, a beaten egg( chopped parsley, and savoury herbs to taste. Mix the whole well, and stuff the meat or birds in the usual manner with this preparation. The delicate flavour of the bananas will give a delicious aroma to the birds when cooked with this stuffing. BEANS (Haricots). This is a most nutritious vegetable, which may, when cooked, be eaten fresh, dried, or preserved, and consequently is an acquisition to the winter list of articles of food. There is a great variety of beans : the broad bean, the Egyptian, the haricot, the kidney, the grey, the white, the brown, and the speckled. The French haricot, both blanc (white) and vert (green), was introduced into England in the preserved state, some years ago, and is steadily gaining in favour. Beans have been known from the earliest times, and, like most ancient articles of food, can be traced to the Egyptian source, when they found their way into Greece. So highly did the ancient philosophers of that country think of the nutritious quality of the beans, that Pythagoras cynically forbade his disciples to eat them, calculating on their disobedience, and by that means to increase their desire for them. Haricot Beans. The different varieties of beans make good, substantial family food, suitable, above all, in cold HARICOT BEANS. weather. They require long soaking and boiling, and should have a lump of butter stirred in among them in the pan just before serving, and finelychopped parsley sprinkled over the top. this is the form in which they are frequently served in Continental restaurants. Mixed Beans a la Poulette. 3 pint of cooked kidney beans, i oz. of butter, £ gill of poulette sauce, \ pint cooked flageolets (both these can be procured fresh or preserved), salt and pepper. Drain the vegetables, cut the beans into short pieces. Melt the butter in a saute-pan ; when hot put in the French beans and the flageolets. Season to taste, and toss over the fire for about 5 minutes. Now add the sauce, which should be hot. Allow the vegetables to get thoroughly hot in the sauce, dish up, and send to table. Poulette Sauce. This sauce consists of bechamel or other rich white sauce mixed with finely-chopped parsley and flavoured with lemon juice. Haricot Bean Timbales.