Dainty dinners and dishes for Jewish families

Scrape it and wash it in water containing a little lemon juice, throw it into boiling salted water, boil quickly from f to 1 hour, or until tender; drain. Serve on toast with white sauce. FRIED SALSIFY. Egg and breadcrumb some plain boiled salsify, fry it in smoking hot fat till a delicate brown, drain on kitchen paper. Garnish with fried parsley. SALSIFY IN BATTER. Dip plain boiled salsify in frying batter, fry to a light brown in smoking hot fat, drain on kitchen paper. Garnish with fried parsley. \ SEAKALE. Put it on in boiling salted water containing a little lemon juice. Simmer from 30 to 40 minutes. If overboiled, seakale hardens and toughens. BOILED SPINACH. Eplnanls. 3 lbs. spinach. | 1 oz. clarified dripping. 2 hard-boiled eggs. Pick the spinach and wash it in plenty of water ; drain it and put it in a saucepan with a tiny piece of soda and a teaspoonful of salt, adding no water. Cook it quickly with the lid off for about £ hour, until quite tender. Drain it, press out all the water, and rub the spinach through a sieve or chop it very finely. Melt the dripping, add it to the spinach, season with pepper and salt and stir it over the fire till it is hot, but do not boil it again or the colour will be spoilt. Garnish it with quarters of hard-boiled egg. Watercress makes an excellent hot vegetable when cooked like spinach. MACEDOINE OF VEGETABLES. Macidoine dc Legumes. Clean and boil 2 or 3 carrots, turnips, 1 cauliflower, a few Brussels sprouts. Boil also a few peas, and French beans, and asparagus. Cut the carrots and turnips into fancy shapes, the French beans into diamonds, and use only the tips of the asparagus, and the flower pieces of the cauliflower. Drain all well and put all into a saute-pan with 2 tablespoonsful thick white sauce, pepper, salt and a teaspoonful castor sugar. Toss the macedoine lightly over the fire and serve hot. SALADS. SALAD A L’ALLEMANDE. 'Salade d V AUemande. Break some well washed crisp lettuce leaves or endive into little pieces, dry them. Cut some celery, cooked beetroot and peeled cucumber in Julienne strips, keeping the celery in cold water till crisp. Cut into strips some cold cooked chicken or other poultry, some filleted anchovies and Spanish olives. Place all these in a salad bowl, season with pepper, salt, chopped shallot, tarragon and chervil, pour over the whole some stiff Mayonnaise and garnish with a few shreds of red chillies and gherkins, also some sieved hard-boiled yolk of egg and little strips of beetroot. FRENCH BEAN SALAD. Salade de Haricots Verts. Trim some French beans, throw them into plenty of fast boiling water, add a tiny bit of soda, and let them boil uncovered till done. Drain them and throw them in a basinful of cold water, drain them again thoroughly, and place them in a dry cloth. Prepare a salad dressing of three parts of oil to one part of vinegar, add a little mustard, pepper and salt to taste. Toss the beans in this, place them in a salad bowl, add a sprinkling of chopped parsley or chervil and garnish with quarters of hardboiled eggs. FRENCH BEAN AND TOMATO SALAD. Salade aux Haricots Verts et Tomates. 1 lb. tomatoes. 1 lb. boiled French beans. Chopped parsley. Spring onions. Watercress. Dressing of oil. Lemon- juice. Salt and pepper.