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The New Zealand Railways Magazine, Volume 14, Issue 11 (February 1, 1940)

Fresh Fruits And Vegetables

Fresh Fruits And Vegetables.

One of the most encouraging changes in the diet concerns the increasing use of fruits and vegetables.

Vegetables should be washed in cold water, but not soaked. Save the water in which the vegetables are cooked for making sauces and soups, as this water contains the most valuable part of the vegetables—the mineral salts and vitamins.

Spinach.

Take fresh spinach leaves and tear them in pieces, removing the veins and stalks. Wash in several waters, shake a little and put into a saucepan. Do not put in any water, the moisture clinging to the leaves is sufficient to cook them. Steam till tender. Turn into a colander to drain and press well with a wooden spoon or basin till no moisture will come away. Turn on to a board and chop as fine as possible. Put into a saucepan with a piece of butter and stir till very hot. A little milk or cream may be added.

Carrots and Peas.

Wash, scrape and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water. Drain, add an equal quantity of cooked green peas, and season with butter, salt and pepper.

Tomato and Mushroom Pudding.

Four large tomatoes, peeled and sliced; 4 ozs. breadcrumbs; paprika; 1/2 lb. mushrooms, skinned; 2 ozs. butter.

Grease a basin and put the sliced tomatoes all round, and then alternate layers of breadcrumbs and mushrooms. Season each layer with paprika and dot with butter. Finish with a layer of breadcrumbs, cover with greased paper and steam for one hour. Serve with tomato sauce.

Vegetable Stew.

Two leeks; one turnip; two large onions; 2 ozs. butter; paprika; two carrots; one parsnip; 1 lb. potatoes; quart water.

Peel and cut up all the vegetables except the potatoes and fry in the butter until golden brown. Add the water and simmer for an hour. Add the potatoes and seasoning. Cook for a further twenty minutes.

Vegetable Cutlets.

Cooked sieved carrots; cooked sieved peas; chopped celery; chopped onion; chopped parsley; a little mashed potato; egg yolks; a little baking powder mixed with the potato.

Form into cutlets and fry in olive oil or fat.

Grated Carrots.

Grate some lightly-scraped carrots with a coarse grater. Put into a small, covered casserole or piedish and sprinkle lightly with salt and pepper, then add a few dabs of butter. Cover and place in an oven for twelve to fifteen minutes. Serve around spinach rings.