One-room cookery

Place vegetables to be cooked in a saucepan. Pour on enough boiling water to cover the base of the saucepan—about 3-1 cupful ; add salt to flavour—3-1 teaspoon. Cover with tight-fitting lid, bring quickly to the boil. Reduce heat and simmer till cooked. COOKING TIMES Vegetables How prepared Time to cook Beans, broad Shredded 20-30 minutes, according to age Vegetables How prepared Time to cook Beans, runner Shredded ~-- 20: minutes Carrots, old Sliced thinly 20-30 minutes Carrots, new Left whole 20 minutes ‘ Whole 25 minutes Cauliflower Divided into flowerets 12 minutes Cabbage Shredded 12-15 minutes Peas Shelled 15-20 minutes {rat whole if small 20-30 minutes, according Potatoes Halved or quartered to age if large Sprouts Left whole 20 minutes Turnips Cut in dice 20-25 minutes To fry potatoes After peeling, cut potatoes into chips. Dry thoroughly inacloth. Make some dripping smoking hot in a frying pan; put in the chips and fry until golden brown, turning frequently during cooking to ensure even browning. They will take 7-10 minutes. To sauté Use any cold cooked potatoes cut into slices. Make some dripping hot in a frying pan ; add potatoes and fry on both sides until brown. Roast potatoes If you have an oven the potatoes may, of course, be roasted either round the meat or separately in a baking tin in a small quantity of hot fat. CANNED VEGETABLES These are the standby of all who cook for themselves, and they are a marvellous aid in making meals attractive. Many people think of canned vegetables in terms of tinned peas or baked beans, but these days most vegetables can be obtained in tins. To prepare If directions are given on the tin follow these carefully. If you have enough fat the vegetables may be drained from the liquid in which they are canned and heated in a little butter or margarine. Alternatively, a white sauce could be made and carrots, broad beans or celery heated in it. To keep Heat the quantity of vegetable required. Keep what is over in the liquid in which it was canned in a covered vessel in as cold a place as possible— preferably, a refrigerator. Use as soon as possible. 13 Vegetable les CAULIFLOWER CHEESE Utensils required : 2 saucepans, strainer, grater, fireproof dish. 1 cauliflower ; 4 pint white sauce ; 1 teacup cheese ; seasoning. Divide cauliflower into flowerets, wash and cook as per directions. Make a white sauce and add three-quarters of the cheese to it. Season well. Drain cauliflower ; place in fireproof dish. Pour sauce over, sprinkle with remainder of cheese and brown underneath the grill. CHEESE POTATOES Utensils required : saucepan, fireproof dish. 3-4 boiled potatoes ; % oz. margarine ; 2 tablespoons grated cheese ; 2 tablespoons milk ; seasoning ; breadcrumbs and few slices tomatoes for topping. Mash potatoes in pan over low gas flame. Add milk, margarine and cheese and season. Place in a fireproof dish, put a few slices of tomatoes on top, sprinkle with breadcrumbs and brown under the grill. TOMATO SCRAMBLE Utensils required : enamel plate, grater, saucepan. 1 large tomato ; 4 tablespoons grated cheese ; 1 level tablespoon flour ; 1 oz. margarine ; 2 slices toast ; seasoning. Melt fat, add flour and cook till bubbling. Add tomato cut in dice and cook for 2-3 minutes. Add cheese and seasoning ; re-heat gently and serve on hot buttered toast. MACARONI AND CHEESE Utensils required : saucepan, grater, strainer, fireproof dish. 1 teacup macaroni ; } pint milk and macaroni liquor ; 1 teacup grated cheese ; 4.0z. margarine ; 1 heaped dessertspoon flour ; seasoning. Boil macaroni in salted water for about 20 minutes. Make a sauce and add to it three-quarters of the cheese, seasonings and the macaroni. Place in fireproof dish. Sprinkle remainder of the cheese on the top and brown underneath grill. 14 CHEESE AND BACON SLICES