Ingredients

1 bunch young carrots

1 dessertspoon white vinegar

Salt

1 dessert spoon finely chopped parsley

1/2 pint melted butter sauce

1 egg yolk.

Method

Wash, scrape, and cut carrots into rings about 1/4 inch thick. Place in boiling salted water and cook 45 minutes or till tender. Make melted butter sauce, using some of the carrot stock with the milk. When cooked add egg yolk and vinegar. Reheat but do not boil. Add carrots and finely chopped parsley and mix carefully together. Serve hot.

NOTE: Half a pound of cooked peas may be used instead of the parsley.

Ingredients

1 cup cold cooked brown beans

Herbs

1 cup mashed potato

Flour for shaping

Heaped tablespoon of Grated cheese

Egg and breadcrumbs

Chopped parsley

Frying fat (copha if available)

Salt and pepper

Apples

Tomatoes.

Method

Mix beans, potato, cheese, and parsley. Flavour with salt and pepper, and herbs if liked. Turn on to a floured board and form cakes or rissoles. Dip rissoles into egg and breadcrumbs and deep-fry to a golden brown. Serve with thick slices of grilled apple and tomato and garnish with parsley.

Ingredients

1 dessertspoon butter

Grated lemon rind

1 dessertspoon chopped ham

A little stock

1 tablespoon chopped parsley and shallot

1/2 dozen large flat paddock mushrooms

Salt

Some sprigs of parsley

Pepper

Method

Melt butter in saucepan and stir in chopped ham, parsley, shallot, salt, pepper, lemon rind, breadcrumbs, and a little stock. Simmer for 5 minutes then prepare mushrooms by peeling, washing, drying, and removing stalks. Arrange with stalk side up on a greased baking dish and put a little mixture on each and cover with a greased paper. Bake in a moderately hot oven for 20 minutes then place each mushroom on a round of buttered toast and garnish with sprigs of parsley.

Ingredients

1 dozen medium to large size old style mushrooms

1 dessertspoon chopped parsley

2 dessertspoons butter

2 tablespoons gravy or brown sauce

1/8 teaspoon salt

1 dozen rounds toast

1/16 teaspoon pepper

1 dozen rolls bacon

1/4 teaspoon lemon juice

Method

Remove skins and stalks from mushrooms, dry, and chop. Melt butter in saucepan then add mushrooms, salt ,pepper, lemon juice, and chopped parsley. Add sauce or gravy and simmer 10 minutes or till tender. Make toast and grill bacon rolls then put a little mushroom mixture on each round of toast with a bacon roll on top. Garnish with parsley and serve hot.

Ingredients

3 red or green capsicums

1 tablespoon chopped gherkin

1 tomato

Chopped olives

1 tablespoon butter

Salt and pepper

1 tablespoon flour

2 tablespoons grated cheese

3/4 cup milk or cream

Lettuce

2 hard boiled eggs

Method

Wash and dry capsicums and stand in cold salted water till ready. Cut a slice from stem end of tomato and scoop out seeds and centre. Melt butter in saucepan then add flour and cook for one minute. Add milk or cream and stir till it boils and thickens then add chopped eggs, gherkin, olives, tomato pulp, grated cheese, and salt and pepper to taste. Drain and dry capsicums and remove centres and fill with mixture and freeze or press. Cut into 1/4 inch slices and serve on lettuce leaves, red and green alternately. 

Ingredients

3 egg plants

1 tablespoon butter

1 large onion

3 large tomatoes

4 tablespoons cheese

1/8 teaspoon pepper

1/2 teaspoon salt

Method

Peel egg plants and cut into thick slices, fry slightly in butter or oil, fry chopped onion, peel tomatoes. Butter a pie dish and fill with alternate layers of tomatoes, onion, and egg plant, sprinkle with cheese, pepper, and salt, place a few pieces of butter on top. Bake in a moderate oven 10 to 15 minutes.

Ingredients

2 heads celery

1 pint water

1 teaspoon salt

1/2 pint white sauce

Some chopped parsley

Method

Trim celery and remove strings, scrape if necessary, and cut into short lengths. Wash and drain celery then put into boiling salted water, cook slowly till tender and drain in a colander. Make white sauce adding if liked 1/2 gill of cream. Put celery in sauce and reheat then serve garnished with chopped parsley in a hot vegetable dish

Ingredients

1 1/2 lb. Brussels sprouts

Salt

Butter

Method

The best Brussels sprouts are small and of uniform size, they should be touched by frost, otherwise they may be bitter, trim away any stalks and discoloured leaves, wash in cold salted water, cook quickly for 12 to 20 minutes or till tender in a small quantity of rapidly boiling salted water. The lid should be on the saucepan, drain in a colander, return to saucepan, and sauté in melted butter. Serve whole in a hot vegetable dish. 4 persons

Ingredients

1 lb. shelled broad beans

1 white onion

3 rashers bacon

1/2 oz. flour

1 dessertspoon butter

1/2 teaspoon chopped parsley

Salt and pepper

Method

Boil beans with peeled onion till tender, remove bacon rind, chop bacon, and fry it 4 or 5 minutes. Stir in flour and add a little milk or some of the liquid in which beans are boiling in. Add butter, drain beans and add them to mixture, stir in parsley, stir over fire for a few minutes. Season and serve in a hot vegetable dish.

Ingredients

Broad beans

Butter

Salt

Thick white sauce

Method

Choose beans with pods full and even sized, not too large, remove from pod and drop into cold water, plunge into boiling salted water, boil till skin cracks, drain, place in cold water, remove skins, put into another saucepan of boiling salted water and cook gently till tender. Drain and turn into a pan containing melted butter. Sauté then serve in thick white sauce.