The Worcester salt cook book

Slice the onions, add the butter, to- matoes, salt*, green pepper, cloves, bay leaf and sugar. Simmer 15 min- utes, then remove bay leaf and cloves and add the beans. Heat well and serve. Two No. 2 cans of string beans may be used in place of the fresh beans. *Worcester Salt 2 tablespoons melted butter minced onion Wash and cut a thin slice from the top of the tomatoes. Then hollow them out slightly. Meanwhile blend together the oil, sugar, salt*, minced onion, mustard and vinegar. Beat well and place 1 tablespoon in the hollow of each tomato. Combine the cracker crumbs and the melted but- ter and sprinkle a little on each to- mato. Arrange in a baking pan and broil under a medium heat in the broiler oven for about 10 minutes, or until the tomatoes are tender, but of good shape. Two or three times dur- ing the broiling baste them with some of the dressing. They may also be baked in a moderate oven of 375 deg. F. for about 20 minutes, or until ten- der. 28 « Casserole of Vegetables (D) 1 cup diced Y% cup rice potatoes 1cup canned 1cup diced tomato celery 1 teaspoon salt* lcup green Vg teaspoon peas pepper 1 cup lima 4 bouillon beans cubes 1 medium 2 cups boiling onion, water chopped Dissolve the bouillon cubes in the boiling water, and combine with the rest of the ingredients. Turn into a casserole, cover and then bake in a slow oven of 350 deg. F. for 2 hours or until all the vegetables are tender. « Savory Rice, Curried (D) 1 cup washed 1 tablespoon rice curry pow- 2cups cold der water lcup stewed Scant teaspoon tomatoes salt* 1 tablespoon 2 tablespoons butter fat 1 beaten egg 1small onion, diced Add water and salt* to washed rice, and cook the Chinese way by steam- ing it in the top of a double boiler directly on the stove. Do not remove cover. Boil gently ten minutes, or un- til the steam raises the lid, then place the kettle in the lower part of the boiler and let it cook without remov- ing the cover ten minutes. In the meantime cook in a hot spider the fat, onion and curry powder. When brown, add the stewed toma- toes, cook a few minutes and press through a sieve. When the rice is done, add one tablespoon of butter, stir with a fork and add one beaten egg and tomato mixture. Turn this into a buttered mold. Let it stand a short time. When ready to serve, put it in the oven just long enough to reheat and turn out on a dish. Garnish with parsley. « Mushrooms Au Gratin (D) Y% pound mush- rooms 1% eup pread crumbs * Worcester Salt lsliced onion 1/16 teaspoon 2 tablespoons pepper cooking oil’ YY, teaspoon 2 tablespoons paprika flour , 1 tablespoon l cup mush- butter room stock (made from stems) 1% teaspoon salt* Juice of 1 lemon Peel the mushrooms and sprinkle salt* over them to extract the water. Fry the onion in the oil. Add the flour and brown; add the stock, the pepper, paprika, butter, salt* and lemon juice and cook the sauce until it is thickened. Drain the mushrooms and: add them to the sauce. Put into a baking dish, sprinkle with crumbs and bake until slightly browned. | SAUCES FOR MEAT, FISH AND VEGETABLES « Medium White Sauce and Variants (*) 2cups milk ¥ teaspoon 4 tablespoons _ salt* flour Dash of pepper 4 yegele ee at ' Melt the fat in the top of a double- boiler and add the flour, salt*, and pepper. Blend thoroughly. Pour in the cold milk and stir constantly un- til thick. Cover and cook, stirring oc- casionally, 10 minutes. Makes about 2 cups. Thin White Sauce: Use only 2 table- _spoons each of fat and flour in the above recipe. Thick White Sauce: Use 8 table- spoons each of fat and flour in the above. Cheese Sauce: Add 1 cup grated cheese to the Medium White Sauce, after it has thickened. « Hollandaise Sauce (D) Y% cup sweet 1 teaspoon salt* butter Y¥, teaspoon