VEGETA nm:s.
20. Spinach.
Take 250 Gin. (S oz.) of young fresh spinach, wash in cold water and boil for about five minutes with litre (1 pt.) of boiling water and 2 Gm. (1 teaspoon) of salt. Alince the spinach finely as soon as it is cooked thoroughly, and (luring this time boil the water down consider ably, then strain twice through hair-sieve with this and add 3 Gm.
(1 teaspoon) of fresh butter the second time.
21. Puree of Chestnuts.
Peel 250 Gm. (S oz.) of chestnuts, then boil up quickly in water and remove inner peel. Bring .1 litre pt.) of milk to a boil, put in the chestnuts and cook for one hour, strain Ili-rough hair-sieve, add 2 Gm. ( teaspoon) of salt and 2 Gm. (.', teaspoon) of butter and boil up once more, stirring constantly.
22. Cauliflower with Egy Sauce.
Scald a small head of cauliflower and then wash it thoroughly in cold water, put on stove with litre (1 pt.) of boiling water and 3 Gm.
(2 teaspoon) of salt, cook thoroughly and let it drain.
Brown lightly 15 Gm. ( oz.) of fiour with 3 Gin. teaspoon) of butter, add to this litre (3 oz.) of the water in which the cauliflower was cooked, take off the fire, stir in the yolk of an egg, flavor with ten drops of lemon juice and pour over the cauliflower.
23. Cauliflower au Gratin.
Cook cauliflower and sauce the same as in recipe 22, grate lb. of American cheese and mix part of this with the sauce, which is then poured over the cauliflower in an earthenware pot, spread it out evenly and sprinkle over this the rest of the cheese, then bake in the oven slowly for twenty minutes.
24. Purée of Carrots.
180 Gm. (6 oz.) of carrots (without the greens) are washed in cold water and scraped and cut into disks, they are then cooked for three quarters of an hour In 1 litre (', pt.) of water with 2 Gm. (-1, teaspoon) of salt. Then drain and boil down the drained off water, add to this 2 Gm. (1- teaspoon) of butter and 1 Gm. (1 teaspoon) of arid add to carrots and strain through hair-sieve.
The carrots may be cooked in milk or cream in the same mariner, only leaving out the butter; this will make the dish more nourishing.
25. Young Cabbage.
Two young cabbages are washed and peeled; the tender green leaves are preserved. The cabbages then sliced, put in boiling water, litre (1, pt.), with 2 Gm. (1 teaspoon) of salt and cooked for a quarter of an hour, drain and boil down the water with 3 Gm. (1 teaspoon) of butter.
The tender green leaves are cooked in a little salt and water for five minutes, the water pressed out, boiled down and added to the other water. Then the leaves are minced very fine, added to the water and this poured over the cabbage and the whole placed in the oven for five nnnutes; if desired it may be strained through a hair-sieve.
26. Puree of Green Peas.
Shell 500 Gin. CI lb.) of fresh green peas, place them in a pot with litre (4 oz.) of water, 2 Gm. (1 teaspoon) of salt, 2 Gm. (1 teaspoon) of butter and 3 Gm. (A. teaspoon) of sugar, cook for half an hour over slow fire, strain through fine hair-sieve and add about 1 Gm. of minced parsley. (Leave out parsley for small children.) 27. Puree of Tomatoes.
Wash 250 Gm. (S oz.) of ripe tomatoes, slice and stew under constant stirring with 3 Gm. teaspoon) of butter, strain through hair-sieve, add 3 Gm. teaspoon) of sugar and 2 Gin. (1 teaspoon) of salt and heat for 5 minutes in oven.
2S. Beets.
Wash and serape 125 Gin. (4 oz.) of beets, brown 3 Gm. (1 teaspoon) of sugar in 2 Gm. (1 teaspoon) of butter, add beets and stew them for a quarter of an hour, stirring frequently. Make batter of 1 teaspoonful of flour in litre (3 oz.) of cold water and stir this into the beets, add 1 Gm. (1 teaspoon) of salt and stew slowly for a half hour.
29. _Hashed Potatoes.
Clean and peel 250 Gm. (S oz.) of good mealy potatoes and boil for one-half hour in 1 litre of water with 3 Gm. (1 teaspoon) of salt, then drain off water and dry potatoes in oven for a few minutes, strain through hair-sieve and stir in 3 Gm. (1, teaspoon) of butter and then litre (4 oz.) of milk.
30. Lettuce Salad.
Take the yellow heart, of a head of lettuce and wash thoroughly three or four times in plenty of cold filtered water, drain well, add 1 Gm. (7 grains) of salt and 2 teaspoonfuls of olive oil and mix well, then add a teaspoonful each of lemon juice and sugar. Lettuce may also be cooked like spinach (see recipe 20).
Strurrol Romulus.
Brown 30 Gm. (1 oz.) of butter in casserole, peel two bananas and stew them whole for five minutes, turning them over, then add litre (3 oz.) of milk and stew for fifteen minutes in the covered casserole. (This is a delicious and very nourishing dish, containing 407 calories.) Puree of Bananas.
Peel and slice two bananas and boil for ten minutes in litre pt.) of milk; then add I Gin. teaspoon) of salt awl I Gin. (1 teaspoon) of butter, cook up once more and strain through hair-sieve.
.tirt ?Ice.
Wash 250 Gm. (8 oz.) of apple, slice and stew for a quarter of an hour with litre (3 oz.) of water, strain and add S Gm. (2 teaspoons) of sugar. ("Pears may he cooked in the saute way.) 34. Stewed Rhubarb.
Wash and skin 175 Gm. (0 oz.) of fresh rhubarb, cut in pieces; bring T1 litre (3 oz.) with 15 Gut. (I tablespoon) of sugar to a boil and slowly stir in the rhubarb, cook for three minutes; make a batter of 1 Gm.
teaspoon) of flour with a little cold water and boil up once with rhu barb.