The peas must be mashed through a sieve and half a teaspoon butter or lard and a pinch of salt and pepper added to the pur6e before serving. Dried Native Beans. (I). These must be soaked and cooked exactly like dried peas or lentils. They can be served plain or mashed, sprinkled, if possible, with chopped parsley. Vegetable Curry. (I). 2 breakfast cups of vegetables I ^ teaspoon salt, cut iu 2-inch pieces. ! 1 J tablespoons butter, lard 2 sliced onions. or ground nut oil. J pint hot water. ! 1 dessertspoon curry powder✪ Vegetable Curry. Yam or sweet potato, onion, tomatoes and egg plant make a good mixture for curry ; beans, pumpkin or half- ripe paw paws can also be used. 1. Melt the butter in the saucepan and when bubbling, put in half the sliced onion. When it is yellow, shake in the curry powder and fry for about two minutes, stirring all the time. 2. Add the hot water and the salt. When the water boils, put in the remainder of the onion and the cut up vegetables. Boil very slowly in a covered saucepan for about an hour until the vegetables are thoroughly cooked. When done, there should be little or no gravy. Serve very hot. VEGETABLES. 119 Carrots. (II). Young carrots (those taken out when thinning the carrot bed) can be used as a vegetable, the larger ones are better for soup or a stew. Wash and scrape the carrots with a knife, do not peel them. Throw them into boiling water and let them boil for a few minutes, then move them aside and let them slowly finish cooking. Serve them with a little white sauce (see index) adding a little pinch of sugar. When cooked, they can also be turned in a little hot butter or lard, then sprinkled with salt, pepper and chopped parsley. Turnips. (II). Young turnips can be used as a vegetable; the large ones are stringy and can only be used for soup or a stew. 1. Wash and scrape six or eight turnips, cut them lengthways and crossways in two. Plunge them for five minutes in boiling salted water. 2. Drain the turnips and put them in a small saucepan with just enough stock, milk or water to cover them. Let them simmer at the side of the fire till quite tender. 3. Put half a teaspoon butter or lard in the small flat saucepan, when hot, put in the turnips and turn them about till they have absorbed the fat and are of a deep yellow colour. Sprinkle with salt and pepper and a little chopped parsley. Turnips are good boiled in the same wTay and then mashed. Add pepper, salt and half a teaspoon butter; if too thick mix in a little milk. Cabbage. (II). 1 head cabbage. 2 medium sized sweet pota- toes or good piece of yam. 1 dessertspoon lard or oil. 1 teaspoon pepper. 1 dessertspoon salt. 1. To clean a head of cabbage, cut it in four and let it soak for two hours in salted water before using it. The salted water will draw out any slugs, &c. 120 VEGETABLES. 2. Take the outside leaves off (they can be kept for soup) plunge the cabbage into your largest saucepan or native pot filled with boiling water to which you have added nearly all the salt. Let it boil for an hour. Cabbage, like spinach, must be cooked in boiling water and in an uncovered pot, it must be boiled quickly and not allowed to simmer.

AI-modernized reading of the original text

The peas must be mashed through a sieve and half a teaspoon butter or lard and a pinch of salt and pepper added to the purée before serving. Dried Native Beans. (I). These must be soaked and cooked exactly like dried peas or lentils. They can be served plain or mashed, sprinkled, if possible, with chopped parsley. Vegetable Curry. (I). 2 breakfast cups of vegetables I ^ teaspoon salt, cut iu 2-inch pieces. ! 1 J tablespoons butter, lard 2 sliced onions. or ground nut oil. J pint hot water. ! 1 dessertspoon curry powder. Yam or sweet potato, onion, tomatoes and egg plant make a good mixture for curry ; beans, pumpkin or halfripe paw paws can also be used. 1. Melt the butter in the saucepan and when bubbling, put in half the sliced onion. When it is yellow, shake in the curry powder and fry for about two minutes, stirring all the time. 2. Add the hot water and the salt. When the water boils, put in the remainder of the onion and the cut up vegetables. Boil very slowly in a covered saucepan for about an hour until the vegetables are thoroughly cooked. When done, there should be little or no gravy. Serve very hot. Carrots. (II). Young carrots (those taken out when thinning the carrot bed) can be used as a vegetable, the larger ones are better for soup or a stew. Wash and scrape the carrots with a knife, do not peel them. Throw them into boiling water and let them boil for a few minutes, then move them aside and let them slowly finish cooking. Serve them with a little white sauce (see index) adding a little pinch of sugar. When cooked, they can also be turned in a little hot butter or lard, then sprinkled with salt, pepper and chopped parsley. Turnips. (II). Young turnips can be used as a vegetable; the large ones are stringy and can only be used for soup or a stew. 1. Wash and scrape six or eight turnips, cut them lengthways and crossways in two. Plunge them for five minutes in boiling salted water. 2. Drain the turnips and put them in a small saucepan with just enough stock, milk or water to cover them. Let them simmer at the side of the fire till quite tender. 3. Put half a teaspoon butter or lard in the small flat saucepan, when hot, put in the turnips and turn them about till they have absorbed the fat and are of a deep yellow colour. Sprinkle with salt and pepper and a little chopped parsley. Turnips are good boiled in the same wTay and then mashed. Add pepper, salt and half a teaspoon butter; if too thick mix in a little milk. Cabbage. (II). 1 head cabbage. 2 medium sized sweet potatoes or good piece of yam. 1 dessertspoon lard or oil. 1 teaspoon pepper. 1 dessertspoon salt. 1. To clean a head of cabbage, cut it in four and let it soak for two hours in salted water before using it. The salted water will draw out any slugs, &c. 2. Take the outside leaves off (they can be kept for soup) plunge the cabbage into your largest saucepan or native pot filled with boiling water to which you have added nearly all the salt. Let it boil for an hour. Cabbage, like spinach, must be cooked in boiling water and in an uncovered pot, it must be boiled quickly and not allowed to simmer.

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Vegetable Curry

Practical West African cookery