2 small teaspoonfiils of sugar. 2 teaspoonfuls of olive or sardine oil. .The beetroot may be used as Mint. I sliced cucumber. I .sliced beetroot (boiled). form the salad. P"or the I tablespoonful of cream. I egg.spoonful of unmade mustard. Salt and vinegar to taste, garnish. ;s Goodwin, Edinburgh. STEWED MUSHROOMS. {By ktjid permission of Liebig's Extract of Meat Company). J teaspoonful Liebig Coy.’s Extract of Meat. Salt and pepper. 2 ozs. of butter. Skin the mushrooms and fry them in the butter for 3 or 4 minutes, add the water, Liebig Company s Extract of Meat and seasoning. Simmer 3 or 4 minutes or until ^ lb. of mushrooms (medium size). 4 Dint of water✪ Stewed Mushrooms. 55 tender. Dish neatly, having the mu,shrooms quite whole, and pour round the gravy. Note. — This dish should be garnished with pieces of buttered toast, on which a little Liebig Company’s Extract of ^leat has been spread. STEWED RICE (Mexican). Some bits of bacon. Some bits of onion. Some dripping. Some tinned tomatoes. .Some good soup stock Pepper and salt✪ Stewed Rice (Mexican). Put bacon and onion into a pan and fry brown. Add dripping and dry rice. Let all brown, then add the tomatoes (tinned are best for this) and stock, and simmer until the rice is thoroughly swelled. Add pepper and salt and a dash of Brand’s sauce and pinch of sage. Very nice with cold meat or as a winter vegetable. TOMATO SALAD (French). Plunge the tomatoes in boiling water, remove the outer skin, then cut in slices and remove the seeds. Cut info thin slices some white onions, then arrange alternately in a salad-dish layers of tomato slices and of slices of onion. Salt, pepper, sprinkle abundantly with vinegar✪ Tomato Salad (French), and leave the pickle for 2 hours. Then take out the tomatoes, allow the moisture to drain off, season them with oil a,nd vinegar and serve. A. B., Paris. VEGETABLE CUTLETS- I Uirnip. I carrot. I large onion. Some lentils (boiled and very dry). Chopped parsley. I leaspopnful curry powder. Pepper and salt. I egg. Some breadcrumbs✪ Vegetable Cutlets. Boil carrot, turnip and onion, till tender, then mash the first 7 ingredients together, and the egg beaten, to bind it. Shape into cutlets, and dip in breadcrumbs and fry a light brown colour. Miss K. Milne, Portobello. 56 VEGETABLE PIE. {B_y kind permission of Liebig's Exlract of Meat Company). 2 lbs. of potatoes. 4 lb. of mushrooms. I onion. f lb. of puff pastry. .Salt and pepper. J pint of water. ^ teaspoonful of Liebig Company’s Extract of Meat✪ Vegetable Pie Cut up the potatoes. Put a layer in a pie-dish, sprinkle over a little seasoning, then a layer of onion (sliced), then mushrooms peeled, and more seasoning, continuing this until the dish is heaped full. Dissolve the Liebig Company’s Extract of Meat in water, and add 2 table- spoonfuls of it to the pie. Roll out the pastry and cover the dish, make 3 holes to ventilate the pie, bake ih hours in a moderate oven. Add the remainder of gravy, and serve. TO BOIL POTATOES.

AI-modernized reading of the original text

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

2 small teaspoonfiils of sugar. 2 teaspoonfuls of olive or sardine oil. .The beetroot may be used as Mint. I sliced cucumber. I .sliced beetroot (boiled). form the salad. P"or the I tablespoonful of cream. I egg.spoonful of unmade mustard. Salt and vinegar to taste, garnish. ;s Goodwin, Edinburgh. STEWED MUSHROOMS. {By ktjid permission of Liebig's Extract of Meat Company). J teaspoonful Liebig Coy.’s Extract of Meat. Salt and pepper. 2 ozs. of butter. Skin the mushrooms and fry them in the butter for 3 or 4 minutes, add the water, Liebig Company s Extract of Meat and seasoning. Simmer 3 or 4 minutes or until ^ lb. of mushrooms (medium size). 4 Dint of water. 55 tender. Dish neatly, having the mu,shrooms quite whole, and pour round the gravy. Note. — This dish should be garnished with pieces of buttered toast, on which a little Liebig Company’s Extract of ^leat has been spread. STEWED RICE (Mexican). Some bits of bacon. Some bits of onion. Some dripping. Some tinned tomatoes. .Some good soup stock Pepper and salt. Put bacon and onion into a pan and fry brown. Add dripping and dry rice. Let all brown, then add the tomatoes (tinned are best for this) and stock, and simmer until the rice is thoroughly swelled. Add pepper and salt and a dash of Brand’s sauce and pinch of sage. Very nice with cold meat or as a winter vegetable. TOMATO SALAD (French). Plunge the tomatoes in boiling water, remove the outer skin, then cut in slices and remove the seeds. Cut info thin slices some white onions, then arrange alternately in a salad-dish layers of tomato slices and of slices of onion. Salt, pepper, sprinkle abundantly with vinegar, and leave the pickle for 2 hours. Then take out the tomatoes, allow the moisture to drain off, season them with oil a,nd vinegar and serve. A. B., Paris. VEGETABLE CUTLETS- I Uirnip. I carrot. I large onion. Some lentils (boiled and very dry). Chopped parsley. I leaspopnful curry powder. Pepper and salt. I egg. Some breadcrumbs. Boil carrot, turnip and onion, till tender, then mash the first 7 ingredients together, and the egg beaten, to bind it. Shape into cutlets, and dip in breadcrumbs and fry a light brown colour. Miss K. Milne, Portobello. 56 VEGETABLE PIE. {B_y kind permission of Liebig's Exlract of Meat Company). 2 lbs. of potatoes. 4 lb. of mushrooms. I onion. f lb. of puff pastry. .Salt and pepper. J pint of water. ^ teaspoonful of Liebig Company’s Extract of Meat Cut up the potatoes. Put a layer in a pie-dish, sprinkle over a little seasoning, then a layer of onion (sliced), then mushrooms peeled, and more seasoning, continuing this until the dish is heaped full. Dissolve the Liebig Company’s Extract of Meat in water, and add 2 table- spoonfuls of it to the pie. Roll out the pastry and cover the dish, make 3 holes to ventilate the pie, bake ih hours in a moderate oven. Add the remainder of gravy, and serve. TO BOIL POTATOES.

The St. Mungo cookery book