The victory cookery book

All kinds of vegetables, such as carrots, turnips, artichokes, and peas, beans, lentils, can all be passed through a mincing-machine after cooking by the conservative method as directed, and served as purées, croquettes, rissoles, gratins, timbales, etc. Jerusalem Artichokes Wash and peel the artichokes; place them in salted water to which a little lemon juice has been added, then cook as explained for the salsify (see p. 156). Serve with white sauce, gravy or au gratin. The remaining liquid may be used for soup. Jerusalem Artichoke Fritters Drain the cooked artichokes, season, sprinkle with lemon juice and chopped parsley. Coat with frying batter, drain well, and place on a greased baking-sheet, and bake to a golden brown. Serve with tomato or vegetable sauce. Artichoke Cake Materials.—Artichokes, white sauce (see p. 41), bread dough (see p. 220), a little grated cheese. Method.—Line a greased dish with bread dough, place the artichokes in the centre, let the bread rise. The edge should be rolled up so as to forma border when risen. Cover the artichokes with white sauce, sprinkle with cheese, and bake for 30 minutes. Cauliflower Cut the cauliflower (1 1b.) small, in bunches, trim the stalk as well. Place in a saucepan, sake Malo a just cover with water, add a little salt. and 1 oz. fat. Cover with a lid, cook till nearly done, then remove the lid, reduce quickly till nearly dry, and serve without sauce. Cauliflower au Gratin Dish up, cover with white sauce, sprinkle with grated cheese, and bake to a nice eolour. Or mix the cauliflower with the sauce, season well, place in the dish, sprinkle with cheese, and bake. The sauce can be omitted—only sprinkle with cheese or crumbs, or both mixed, and then bake. Carrots Materials.—Carrots, 4 0z. fat per lb. of carrots, a pinch of salt, a little chopped parsley. Meithod.—Slice or cut in shape of small carrots, add } oz. fat per lb., cover with water and a very little salt, boil freely till tender. Reduce the liquid till nearly dry, and serve with chopped parsley sprinkled on the top. Use the trimmings for stock. Turnips Materials.—Turnips, 4 oz. fat per lb., a little chopped parsley. Method.—Cut up and shape into small balls like new turnips. Use the trimmings in soup. Place in a saucepan, add 3 02. fat per lb., cover with water and salt, boil freely till tender. When done, reduce the liquid quickly so that only sufficient moisture is left as gravy. If liked, add a little white sauce, but that is not necessary. Sprinkle with chopped parsley. 7 Salsify Materials.—Salsify, 1 tablespoonful of flour, 1 quart cold water, 4 oz. salt, Juice of half a lemon, 1 or 2 0z. chopped suet, white sauce (see p. 41), Yorkshire pudding. Method.—Wash and scrape the salsify. Place the flour in a saucepan and stir while adding the water. Add the suet and season with salt and lemon juice. Boil this mixture while stirring over the fire. As soon as a piece of salsify is scraped it should be washed piece by piece in a basin of water, and then dropped into the boiling liquid. When all is done boil freely till tender, drain, and serve with white sauce or gravy. Salsify Yorkshire Pudding Cut the cooked salsify small, mix with > bee eres =) a ee a Yorkshire pudding, and bake like a Yorkshire pudding. Use the liquid which remains for soup, adding vegetables and barley. Creamed Spinach Materials.—Spinach, 4 oz. fat per Ib. of spinach, $ gill of water, a little diluted corn flour, a pinch of nutmeg, salt and pepper.