Peel the marrow and remove the pips and cut into convenient sized pieces. Place in a greased casserole with about 2 ozs. fat and seasoning✪ Vegetable Marrow. Cover tightly and cook in a moderate oven for about 45 minutes. Cucumber may also be cooked in this way. This method may be carried out on the top of the stove over a low light, shaking the pan occasionally. Spinach Remove the stalks and wash the spinach thoroughly in 4 or 5 waters, lifting it out of the water from one basin to another. VEGETABLES 43 (This prevents the grittiness so often complained of in spinach.) Pack tightly into a saucepan without any extra water, and a very little salt. Cover tightly and cook over a low light till tender, ‘stirring occasionally. Strain and reheat with a little butter and seasoning. If preferred the spinach may be chopped finely or sieved before reheating. The spinach will reduce very considerably in cooking, and about 2 lbs. would be required for three portions. Caulifiowers Cut off most of the stalk, cut across the thick stem. Wash well and cook in boiling water with the flower down. Cook gently until the flower is nearly tender, then turn over in the pan to finish the stalks. Serve coated with white sauce. Celery Wash well and cut into pieces about 5 inches long. Place in boiling water and boil for about #-1 hour until tender. Drain well and serve. May be coated with white sauce. Celery may also be stewed in a little boiling stock in the oven, but will take about twice as long to cook. Curried Lentils 4 ozs. lentils. 1 tablespoonful curry powder. 1 large onion. 2 ozs. butter✪ Curried Lentils. Method.—Boil the lentils till tender, in as little water as possible. Slice the onion thinly and fry in butter till golden brown. Add curry powder and fry for 2 minutes, stirring gently. Mix with cooked lentils. Season and serve hot. Stuffed Onions Number 6. Time 30 minutes in oven. Shelf 3rd. 6 onions. | 2 ozs. butter. 4 ozs. chopped ham. A little beaten egg. 3 ozs. fresh breadcrumbs. Seasoning✪ Stuffed Onions. Method.—Boil the onions in their skins for about 1 hour. Drain, peel, and cut out centres. Prepare a stuffing by mixing the ham, crumbs, butter, beaten egg and seasoning. Fill in the onions, place them in a greased fireproof dish, and bake in the oven for about 4 hour. This method may also be used for stuffed marrow. 44 VEGETABLES To Bake Potatoes in their Skins✪ To Bake Potatoes in their Skins Number 4. Time 14-2 hours. Shelf 3rd. Method.—Wash the potatoes and scrub thoroughly, then dry well. Prick with a fork and then put each potato in a paper bag or - wrap it securely in a piece of greaseproof paper. Bake in a slow oven for 1 3-2 hours according to the size of the potatoes. Remove the paper and put each potato in the corner of an oven cloth and squeeze it gently to soften the potato and make it floury and let the steam escape. Serve in a folded napkin. Note.—This method keeps the skins deliciously tender and edible. Boiled Potatoes See Root Vegetables at beginning of Chapter. Chipped Potatoes Method.—Peel the potatoes and cut into chips, leave in a bowl of | water for about 4 hour, drain the potatoes and dry them in a cloth. Place in a frying-basket and plunge into smoking hot fat. Fry until just beginning to brown, shaking the basket all the time to prevent the chips sticking together. Remove from the pan and reheat the fat until smoking again. Re-fry the chips until golden brown. Drain well on soft paper, sprinkle with salt. Creamed Potatoes 14 lbs. potatoes. 2 medium or 1 large onion. 1 teacupful milk. 1 teaspoonful chopped parsley. 3 ozs. grated cheese. Salt. Cayenne pepper✪ Creamed Potatoes.

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Peel the marrow and remove the pips and cut into convenient sized pieces. Place in a greased casserole with about 2 ozs. fat and seasoning. Cover tightly and cook in a moderate oven for about 45 minutes. Cucumber may also be cooked in this way. This method may be carried out on the top of the stove over a low light, shaking the pan occasionally. Spinach Remove the stalks and wash the spinach thoroughly in 4 or 5 waters, lifting it out of the water from one basin to another. VEGETABLES 43 (This prevents the grittiness so often complained of in spinach.) Pack tightly into a saucepan without any extra water, and a very little salt. Cover tightly and cook over a low light till tender, ‘stirring occasionally. Strain and reheat with a little butter and seasoning. If preferred the spinach may be chopped finely or sieved before reheating. The spinach will reduce very considerably in cooking, and about 2 lbs. would be required for three portions. Caulifiowers Cut off most of the stalk, cut across the thick stem. Wash well and cook in boiling water with the flower down. Cook gently until the flower is nearly tender, then turn over in the pan to finish the stalks. Serve coated with white sauce. Celery Wash well and cut into pieces about 5 inches long. Place in boiling water and boil for about #-1 hour until tender. Drain well and serve. May be coated with white sauce. Celery may also be stewed in a little boiling stock in the oven, but will take about twice as long to cook. Curried Lentils 4 ozs. lentils. 1 tablespoonful curry powder. 1 large onion. 2 ozs. butter. Method.—Boil the lentils till tender, in as little water as possible. Slice the onion thinly and fry in butter till golden brown. Add curry powder and fry for 2 minutes, stirring gently. Mix with cooked lentils. Season and serve hot. Stuffed Onions Number 6. Time 30 minutes in oven. Shelf 3rd. 6 onions. | 2 ozs. butter. 4 ozs. chopped ham. A little beaten egg. 3 ozs. fresh breadcrumbs. Seasoning. Method.—Boil the onions in their skins for about 1 hour. Drain, peel, and cut out centres. Prepare a stuffing by mixing the ham, crumbs, butter, beaten egg and seasoning. Fill in the onions, place them in a greased fireproof dish, and bake in the oven for about 4 hour. This method may also be used for stuffed marrow. 44 VEGETABLES To Bake Potatoes in their Skins Number 4. Time 14-2 hours. Shelf 3rd. Method.—Wash the potatoes and scrub thoroughly, then dry well. Prick with a fork and then put each potato in a paper bag or - wrap it securely in a piece of greaseproof paper. Bake in a slow oven for 1 3-2 hours according to the size of the potatoes. Remove the paper and put each potato in the corner of an oven cloth and squeeze it gently to soften the potato and make it floury and let the steam escape. Serve in a folded napkin. Note.—This method keeps the skins deliciously tender and edible. Boiled Potatoes See Root Vegetables at beginning of Chapter. Chipped Potatoes Method.—Peel the potatoes and cut into chips, leave in a bowl of | water for about 4 hour, drain the potatoes and dry them in a cloth. Place in a frying-basket and plunge into smoking hot fat. Fry until just beginning to brown, shaking the basket all the time to prevent the chips sticking together. Remove from the pan and reheat the fat until smoking again. Re-fry the chips until golden brown. Drain well on soft paper, sprinkle with salt. Creamed Potatoes 14 lbs. potatoes. 2 medium or 1 large onion. 1 teacupful milk. 1 teaspoonful chopped parsley. 3 ozs. grated cheese. Salt. Cayenne pepper.

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