Cookery for busy lives and small incomes

Pull off the stalks, wash in several waters, and cook according to general directions for cooking green vegetables. Drain well. If liked, it may be chopped. Spanish Onions Peel them and put them into a saucepan, cover them with water and add some salt, boil them gently for two or three hours according to their age. Then put them on a hot dish, thicken the liquor with a little flour and add a small piece of dripping, and pepper and salt to taste, boil well and pour over the onions. The onions will be more digestible if blanched first. Broad Beans Cook according to the general directions for green vegetables. They will take from fifteen minutes to half an hour, according to their age. Mushrooms Peel them and cut off the ends of the stalks, put them into a stewpan and cover with water, add a little pepper and salt, boil gently for half an hour, or until tender, thicken the gravy with a little flour, and put in a very little dripping before serving. Mushrooms are quite as nutritious as meat ; when plentiful, they may be used instead of it, with potatoes or other vegetables. Baked Mushrooms Peel and rinse the mushrooms and place them on a greased baking-tin, and bake in a moderate oven. Lentils Well wash a pint of lentils, put them in a saucepan with double the quantity of water and a little salt, boil them, stirring occasionally for about threequarters of an hour ; add more water, if necessary. They will be more savoury if a sliced onion is cooked with them. Haricot Beans Well wash the beans and soak them, if possible, over night. Put them on next day, allowing twice as much water as beans ; add a sliced onion and a little salt, and if ' they are wanted quickly, a small piece of soda. Boil gently, until the beans are quite soft ; this will probably take from three to four hours. Try to let the beans absorb all the liquor before they are dished up, but in any case do not throw any of the liquor away, as it can be used for broth or soup. When the beans are used with boiled meat, cook them with it. It is generally necessary to put them on first. Macaroni Throw it into boiling water with salt in it, and boil quickly from twenty minutes to half an hour or longer, according to the kind and size. It should have a slight firmness when cooked. If put in cold water and simmered, it will get soft and stick together. Rice, to use as a Vegetable with meat, or with jam or stewed fruit. Well wash the rice ; put it in a saucepan with about three cups of water to a cupful of rice, boil it until soft and the water absorbed. A little salt should be added. These dishes will be found very useful to people who live in country districts, and have vegetables in abundance. Haricot beans, peas, lentils, and macaroni contain quite as much nourishment as meat. Haricot Bean Stew Ingredients. — 1 lb. of haricot beans, 4 potatoes, 1 carrot, 1 turnip, 2 large onions, 1 quart of water, a little sage. Method. — Soak the haricot beans for twelve hours if possible, and put them into a saucepan with the water and the onions sliced from top to