The victory cookery book

Method.—Fry the onion in half a tablespoonful of oil, add the rice, heat well together, and cover with twice the amount of vegetable stock or water, season with salt and cayenne or paprika. Cook with the lid tightly on for 20 minutes, then drop into a basin containing 3 tablespoonfuls of oil, add the vinegar, and toss from time to time till cold. Cook the marrow until it Is three-parts done, and then cut into strips about 4 of an inch thick. Season these well, and dress in salad dressing highly seasoned. Mix with the rice, dress in a salad bowl, arrange tomato round it and sprinkle with chopped herbs. Egg, Cress and Haricot Bean Salad Materials-—Haricot beans (hot and cooked), salt, pepper, oil and vinegar, few chives or spring onions, eggs (as many as required), little cress and chopped herbs. Method.—Steam the beans in the usual way; then, while hot, season with salt, pepper, oil and vinegar, and a few chives or spring onions. Toss from time to time till cold, and, if dry, add a little liquor. Boil a number of eggs hard (not longer than 10 minutes), and cool quickly in cold water ; then shell. Now cut the eggs into slices. Make, at the last moment, a salad of the cress, and mix with the beans, dish up, and garnish with the slices of egg. Sprinkle chopped herbs on the top. | Tomatoes, peeled and sliced, added to the above will improve the appearance as well as the taste of the dish. Mixed Salad: Materials—A few cold potatoes, salt and pepper, little chopped onion to flavour, a little vinegar, a few dozen cooked peas and shrimps, or any other fish, a little plain salad dressing (see p. 167), a little mayonnaise sauce — (see p. 47). | a Method.—Cut a few cold potatoes in — dice, season with salt, pepper and a flavour- _ ing of finely chopped onion, sprinkle with vinegar, and toss from time to time. Mix the peas and picked shrimps in the salad dressing, then mix all with the mayonnaise sauce, and dish up in a hors-d’euvre dish garnished with a few peas and shrimps. ~ Vegetable Cutlets Materials. —1 oz. chopped onion, % oz. fat, 1 oz. flour, 1 lb. mixed vegetables from which stock has been made (they should be drained as dry as possible), salt and pepper, pinch of grated nutmeg, a little ground rice and batter (see p. 283), crumbs, vegetable sauce. . Method.—Fry the onion in the fat till cooked but. not coloured. Add the flour and mix with the fat, then chop the mixed vegetables, add them, and heat all together. Season with salt, pepper and a pinch of nutmeg, bind the whole by boiling thoroughly, stirring all the time. Place on a plate to cool. When cold, shape into pear shape, using ground rice or other flour. Coat the shapes lightly with batter and bread or other crumbs. Roll them, still retaining the pear shape, now bend the point and press down with a knife or with the flat hand. This will form them into the shape of cutlets. To cook, fry in a> pan with very little fat. When one side is brown, turn over and fry the other side likewise, or if fat is not available they can be baked in the oven by mixing the crumbs with a very little fat before coating, then place them on a baking-sheet and bake in a hot oven until brown. These are nice cold or hot, served with or without sauce. Vegetable Cutlets with Pulse To the foregoing recipe add an equal quantity of cooked, sieved or minced pulse, viz. lentils, haricot beans or peas. It is preferable to use a small mincing-machine for this purpose, if available, as it is effective and clean. All ingredients should be boiled together, otherwise they will not set firm enough for the shaping of the cutlets. Finish as explained before. Vegetable Cutlets with Egg