Domestic and economical cookery recipes

Peel the marrows thinly, remove the seeds, and cut the marrows into convenient sized pieces. Place them in a steamer and steam for 20 minutes, or until the marrows are tender. Pour over white sauce and serve. No. 184. ASPARAGUS. Scrape the white part slightly, and cut the asparagus all the same length. Tie it in a bundle and put it into boiling water, with salt, and half an ounce of butter. Cook gently, lid off the saucepan, until the green part is tender (about half an hour). Dish on a napkin, and hand oiled butter with it. N.B. — In salting water for cooking vegetables, allow the proportion of half an ounce of salt to two quarts of water. No. 185. BEETROOT. Wash the roots well, being careful not to scrape them. Put them into quickly boiling water and cook them from one to two hours, according to their age and size. Rub off the skin when cooked, and cut into thin slices. Beetroot may be served with vinegar poured over or mixed with other salad. It retains its flavour much better if baked in a slow oven. No. 186. CARROTS Should be thoroughly scraped, cut lengthways, put into boiling water, with salt, and boiled gently until tender. Old carrots will take about an hour, new ones about 20 minutes. They may be mashed with a little butter, pepper, and salt, or, nicely drained and served with white or parsley sauce poured over. No. 187. TURNIPS Are about the only vegetable which should be thickly pared, the outside part being woody and unwholesome. Cook and serve like carrots. No. 188. PARSNIPS. Cook and serve like carrots. No. 189. SEA-KALE. Tie it in bundles, and put into boiling water with salt. Boil gently, with the lid off the saucepan until tender. Drain well, and hand French or white sauce with it. Sea-kale is very good boiled in milk, the milk afterwards being used for the sauce. No. 190. CELERY. Cook as in above recipe. Brown or white sauce may be poured over when served. No. 191. GLOBE ARTICHOKES. These should be thoroughly washed, the stems and lower leaves cut off, and all the points. Put the artichokes whole into boiling water with a little salt, and cook gently, until the beans will come out readily. Time allowed for cooking depends upon the age and size of the artichokes, from half an hour to two hours. Serve oiled butter, French melted butter, or Hollandaise sauce in a boat. No. 192. BOILED LEEKS. Remove the coarser leaves and tie in bundles, cook and serve like celery. No. 193. JERUSALEM ARTICHOKES. Directly they are peeled put them into cold water, with salt and a little lemon juice to keep them a good colour. Throw7 them into boiling water, with salt, and boil gently for about 20 minutes or half an hour, until they are tender, with the lid on the saucepan. Drain well, and serve at once, as they soon become discoloured. French or white sauce may be poured over them. No. 194. WHITE BEETROOT Should be cooked just like red beetroot. No. 195. HARICOT BEANS. Should be soaked over night in cold water. Put them into boiling water with a little salt, fat bacon, or dripping, and a small onion. Boil gently for three or four hours until quite tender. Drain well, and add a little pepper and salt, and a small piece of butter, and shake over the gas for a minute or two. Finely chopped parsley may be sprinkled over before serving. No. 196. STEWED ONIONS.