Cookery book

This dressing keeps well if bottled and put in a cool place. STUFFINGS Sage and Onion Stuffing 1 Ib. Spanish onions. 1 teaspoonful powdered sage. 4 tablespoonsful fresh bread- Nutmeg. crumbs. Seasoning. I oz. butter. Method.—Peel and slice onions. Blanch, then cook till tender. Drain very well and chop finely. Add other ingredients and mix well. Sausage Stuffing 4 Ib. sausage meat. Seasoning. + lb. stale bread (without 1 teaspoonful chopped parsley crust). (if liked). 4 tablespoonsful warm milk. A little beaten egg. Method.—Break up the bread and soak in the milk. Mash the bread with a fork and work in the sausage meat. Season and bind with a little beaten egg and use to stuff turkey. Veal Stuffing 2 ozs. breadcrumbs. 4 teaspoonful grated lemon 1 oz. beef suet or chopped rind. ham. Seasoning. 1 teaspoonful parsley. Beaten egg and milk to bind. + teaspoonful mixed herbs. Method.—Mix all the ingredients together and use as required. Green Vegetables Wash well in salted water. Put into plenty of boiling water— add salt in the proportion of 1 teaspoonful to the quart. Boil fast with the lid off, skimming frequently. This will prevent loss of colour and the unpleasant smell associated with greens. Time 3-2 of an hour. Drain and press well. Reheat ina little melted butter. Season and serve. The addition of a small quantity of sugar, approximately 4 quantity of salt, improves the flavour of all greens. Root Vegetables (Potatoes, carrots, turnips) Wash and peel or scrape. Place in cold salted water, bring to the boil, and boil gently for 3-2 of an hour with a lid on. Strain, replace the saucepan over a low light and dry off. The vegetables may be steamed, when about half as long again should be allowed. New potatoes and carrots are put into boiling water and tossed in butter and chopped parsley after they have been cooked and drained. When the oven is being used a saucepan of vegetables may be put in to fill up the oven, thus saving gas. Root vegetables will cook perfectly in this way if brought to the boil first. Use just sufficient water to cover and allow times as for steaming. Conservative Method of Cooking Green Vegetables Some people prefer to cook greens by the conservative method, as there is much controversy as to how much of the useful food - value is left in the greens after they have been boiled in a large quantity of water which is then thrown away. Prepare the vegetables in the usual way. Put them into a saucepan of boiling water to which salt has been added. Boil for 5 minutes, strain off the water, then add 1 gill of boiling water and 1 oz. butter to every lb. of vegetables. Cover tightly and cook very gently on the simmering burner or in the oven. Drain off any water which has not evaporated. ; When very young vegetables are used the preliminary scalding can be omitted. Braised Brussels Sprouts 2 lbs. brussels sprouts. 1 teaspoonful sugar. 2 ozs. butter. Seasoning. Wash the sprouts, place them in boiling water, and boil for about 3 minutes. Strain off the water and put the sprouts into a casserole or small saucepan, add the butter, sugar, and seasoning—cover tightly and cook in the oven or over a low light for 35-45 minutes. If cooked over a burner the casserole should be shaken occasionally. If liked this method may be used for all green vegetables. Braised Peas 2 Ibs. peas. 1 teaspoonful sugar. 2 ozs. butter. Seasoning. | 1 lettuce leaf. Wash the peas, put them into a casserole with the butter, sugar and seasoning. Place a wet lettuce leaf over the peas. Cover tightly and cook as for Braised Brussels Sprouts. Vegetable Marrow