3. Steam or bake two medium sized or one large sweet
potato, or the piece of yam ; when cooked crush it with
a fork. Take out the cabbage, carefully draining it and
pressing out the water ; chop it, not too finely, and mix
with the sweet potatoes.
4. Put the lard or oil into the flat saucepan and when
quite hot and singing put in the cabbage and potatoes,
keep moving them with a fork till the fat is absorbed and
they brown slightly, dust with the remaining salt✪ Cabbage and Sweet Potatoes and
pepper whilst still frying and serve very hot.
Note. — Stuffed eggs in batter, fried tomatoes, egg plant,
cucumber fritters, fowl fritters, or fowl croquettes served
on top of the cabbage make a substantial dish which is
quite enough for a good lunch.
Beetroot. (II).
It is worth growing beetroot in Nigeria although they do
not reach a very large size. Flat round Egyptian ones
seem to do best.
1. Wash the beetroot but do not scrape it with a knife
for the least cut lets out the red juice. Cut off the leaves
carefully. Fill the saucepan with boiling water and put in
the beetroot and a little salt. Boil till quite tender (this
can be judged by testing with a fork). If the beetroots are
large you may bake them. When done, let them cool, peel
and cut in rather thin slices, toss them in a pan with a
little melted butter, salt and pepper. Serve sprinkled with
a little parsley.
VEGETABLES.
121
Noth. — Cold beetroot sliced makes a very good salad
mixed with sliced sweet potatoes.
Beetroots thinly sliced and put in enough vinegar to
cover them, adding a pinch of sugar, keep for two or three
days and are nice as a condiment, but the vinegar must
well cover them. Seasoned in the same manner and bottled
in a glass jnr they keep quite a long time.
French Beans. (I).
Gather the beans when not too old. Be careful that the
cook takes away the stringy part before cooking them, by
nipping off the ends and tearing away the little strings
down the sides of the bean.
1. Put the beans in boiling, salted water, keep boiling
for about fifteen minutes, test them ; if soft, take them out
and drain them.
2. To a breakfast cup of beans put in a saucepan a tea-
spoon butter. Melt it, add the beans, toss them about two
minutes over a slow fire, A few drops of lime or vinegar
are an improvement.
Note. — The water in which the beans have been cooked
can be used as stock for soups.
Tinned Vegetables, (I).
The usual way of heating up tinned vegetables by simply
plunging the tin into boiling water is not a good one. It
is much better to persuade the cook to open the tin, drain
off the liquid and to put the vegetables in the small sauce-
pan with half a teaspoon butter✪ French Beans, a pinch of salt and pepper,
(a pinch of mint and sugar, if the vegetables are green peas)
and a little minced parsley if obtainable. Stand this small
saucepan inside a larger one containing boiling water and
let the outer vessel boil freely until the contents of the
inner one are thoroughly hot.
French beans and green peas of a good brand and treated
in this way are really nearly as good as fresh ones.
122
VEGETABLES.
Page 59 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Steam or bake two medium sized or one large sweet potato, or the piece of yam ; when cooked crush it with a fork. Take out the cabbage, carefully draining it and pressing out the water ; chop it, not too finely, and mix with the sweet potatoes.
4. Put the lard or oil into the flat saucepan and when quite hot and singing put in the cabbage and potatoes, keep moving them with a fork till the fat is absorbed and they brown slightly, dust with the remaining salt and pepper whilst still frying and serve very hot.
Note. — Stuffed eggs in batter, fried tomatoes, egg plant, cucumber fritters, fowl fritters, or fowl croquettes served on top of the cabbage make a substantial dish which is quite enough for a good lunch.
Beetroot. (II).
It is worth growing beetroot in Nigeria although they do not reach a very large size. Flat round Egyptian ones seem to do best.
1. Wash the beetroot but do not scrape it with a knife for the least cut lets out the red juice. Cut off the leaves carefully. Fill the saucepan with boiling water and put in the beetroot and a little salt. Boil till quite tender (this can be judged by testing with a fork). If the beetroots are large you may bake them. When done, let them cool, peel and cut in rather thin slices, toss them in a pan with a little melted butter, salt and pepper. Serve sprinkled with a little parsley.
Note. — Cold beetroot sliced makes a very good salad mixed with sliced sweet potatoes.
Beetroots thinly sliced and put in enough vinegar to cover them, adding a pinch of sugar, keep for two or three days and are nice as a condiment, but the vinegar must well cover them. Seasoned in the same manner and bottled in a glass jar they keep quite a long time.
French Beans. (I).
Gather the beans when not too old. Be careful that the cook takes away the stringy part before cooking them, by nipping off the ends and tearing away the little strings down the sides of the bean.
1. Put the beans in boiling, salted water, keep boiling for about fifteen minutes, test them ; if soft, take them out and drain them.
2. To a breakfast cup of beans put in a saucepan a teaspoon butter. Melt it, add the beans, toss them about two minutes over a slow fire, A few drops of lime or vinegar are an improvement.
Note. — The water in which the beans have been cooked can be used as stock for soups.
Tinned Vegetables, (I).
The usual way of heating up tinned vegetables by simply plunging the tin into boiling water is not a good one. It is much better to persuade the cook to open the tin, drain off the liquid and to put the vegetables in the small saucepan with half a teaspoon butter, a pinch of salt and pepper, (a pinch of mint and sugar, if the vegetables are green peas) and a little minced parsley if obtainable. Stand this small saucepan inside a larger one containing boiling water and let the outer vessel boil freely until the contents of the inner one are thoroughly hot.
French beans and green peas of a good brand and treated in this way are really nearly as good as fresh ones.
Records on this page
Cabbage and Sweet PotatoesBoiled BeetrootFrench Beans