Pan-Pacific cook book

189. CELERY RING MOULD Trim leaves from a large head of celery, cut up stalks and boil till tender in salted water. Drain, chop, and rub through a puree sieve ; then proceed as in No. 230. 190. CHARD— ITALIAN Prepare the chard by removing all of the green part, which can be cooked like spinach. Cut the thick midrib into two-inch squares, steam or boil until tender in boiling salted water ; then drain on a cloth. Beat an egg slightly with two tablespoons of water and one of flour. Dip each piece into this and fry in hot fat. 191. CHARD— SWISS Trim the green leaf from several stalks of chard and cut either into square pieces or into lengths like asparagus. Boil in salted water until tender; then drain. Arrange neatly on a hot platter and cover with either cream sauce (No. 123), Dutch sauce (No. 126), or sprinkle plentifully with grated cheese and brown in the oven. It can also be cooked like kohl-rabi (No. 206). 192. CHITCHKEE— EAST INDIAN Parboil several kinds of vegetables separately — cauliflower, beans, peas, okra, a small egg-plant, etc. — any convenient combination. When nearly tender drain, cut into neat pieces and mix. Fry two tablespoons of chopped onion in two of butter for five minutes ; then add a scant tablespoon each of flour and curry-powder and half of a chopped apple. Cover with two cups of stock, or milk, and simmer for twenty minutes ; then add the vegetables, salt to taste, and cook slowly for another quarter of an hour. Serve in a rice ring (No. 227). 193. COLACHE— MEXICAN Fry a chopped onion in a large spoonful of co!6r until transparent. Add a chopped bell pepper, without seed, half a dozen young summer squash, cut in pieces, without peeling them, and a tomato. Cover and simmer gently until done, shaking occasionally; then add three ears of green corn cut from the cob (or half a cup) ; season with salt and red pepper and serve. 194. COLCANNON— IRISH Boil half a pound of spinach, or young turnip or beet tops, or cabbage, rapidly for ten minutes ; then drain ; chop fine and mix with half a pound of mashed potatoes. Add two tablespoons of melted butter, the beaten yolk of an egg, salt, cayenne and a bit of nutmeg. When well mixed press into a buttered mould and bake for twenty minutes. Then turn out on a hot platter and serve with Polonaise sauce (No. 135). Or fry like omelette. 195. CORN MOUSSE— ARGENTINA Grate six large ears of green corn. Mix it well with a cup of thick cream sauce (No. 123). Season with salt, pepper, a teaspoon of sugar and a very little nutmeg. Add a tablespoon of melted butter and three whole eggs. Beat well and pour into a well greased mould. Place it in a deep pan of hot water, after covering tightly, and bake for threequarters of an hour, or until firm like baked custard. Serve with cream sauce. 196. DHAL— EAST INDIAN Wash a cup of lentils; simmer in a pint of stock until tender. Fry a sliced onion in two tablespoons of butter until transparent. Stir in half a tablespoon each of curry powder and flour, fry for a moment; add lentils, salt and juice of half a lemon. Cover and simmer twenty minutes and serve. 197. EGG-PLANT AL FORNO— ITALIAN