Sea Cookery

Wash, drain, and tear into pieces the lettuce, dip the toasted bread into salad oil, and put it into a salad bowl. Put alternate layers of lettuce and beans on the toast. Garnish with cooked beetroot and hard boiled egg. Make a dressing of the oil and vinegar, season with salt and pepper, and pour it over the salad just before serving. This salad may be varied with haricot beans, &c. TOMATO SALAD. 6 tomatoes 2 tablespoonfuls salad oil 1 teaspoonful chopped parsley 1 tablespoonful vinegar 1 teaspoonful made mustard pepper salt Scald the tomatoes in boiling water, remove the stems and skins, and allow to cool. When cold cut into thin slices and put them into a deep dish. Put two saltspoonfuls salt and one of pepper into a bowl with the mustard, add the vinegar and oil alternately, a few drops at a time, whilst beating thoroughly. Just before serving the salad mix the parsley in the dressing, pour over the tomatoes, and serve. BOILED CABBAGE. 1 cabbage | water salt Trim off the decaying leaves (if any). Cut the cabbage in four and put these in a bowl with plenty of cold, salted water for half an hour to draw out the slugs. Have ready a pan containing boiling water, add salt, cut away the core or stalk from the cabbage, plunge it in the boiling water so that it is covered. Remove the lid altogether and boil until soft. Dish up and serve. SEA KALE. When fresh it is white and crisp, and should be cooked as soon after being cut as possible. To keep, it should be covered up and kept in a dark place until required. SEA KALE, BOILED. Wash the sea kale, have ready a pan of boiling salted water, put in the sea kale and simmer for fifteen minutes, drain it. Have ready a pan containing enough good gravy to cover the sea kale, put it in, and simmer until quite tender. Put the sea kale into a hot dish, make a brown sauce with the gravy and butter and flour, flavour with a little lemon juice, pour it over the sea kale, and serve. White sauce may be served instead of brown if preferred. BAKED BEANS. 1 lb. beans 3 quarts water 1 tablespoonful treacle £ teaspoonful pepper 1 onion 1 lb. all fat bacon or pork pint tomato puree Wash the beans, put them into a large earthenware jar with the bacon or pork. Peel the onion and put that in. Mix the water and treacle together, add the pepper and pour on to the beans, cover the jar, place it in a slow oven, and bake for eight hours. After that time, remove the beans from the jar, mix amongst them the puree of tomatoes, pour into a vegetable dish, and serve hot. PARSNIPS, BOILED. Wash and scrape the parsnips. Have ready a pan containing plenty of boiling salted water. Cut the parsnips into quarters, lengthwise, put them into the pan, taking care to see that there is sufficient water to completely cover them. Allow to boil quickly one hour, or until tender, drain them, and serve. If preferred, they may be masked with a good white sauce before serving. PARSNIPS, FRIED. Prepare the parsnips as above, but do not cut them into quarters. Boil them until just tender, but not broken. Cut them into slices half an inch thick, dip them into frying batter, and fry in deep, hot fat until brown and crisp. Serve very hot. VEGETABLE MARROW, BOILED.