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 three-quarters 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.

206. Kohl Rabi (Chinese Turnip) - German

Cut the green tops from two large young kohl rabi and freshen in cold water. Peel the globes, cut in cubes and boil; also boil the tops rapidly in unsalted water, drain and chop fine. Mix together with cream sauce (No. 123); season with a little mace or nutmeg and serve. Also cook like chard (No. 191).

207. Locro - Chilean

Parboil three good sized potatoes, cut in slices, a six-inch square of pumpkin, cut in cubes, and a handful of string-beans cut up. Fry a sliced onion and a branch of parsley until transparent in a large spoonful of col6r (No. 119) ; add half a cup of fresh corn and cook for a few moments; then add other vegetables with enough stock to moisten. Season with salt and pepper, cover and simmer until all are well blended.

208. Macedoine Of Vegetables - Italian

Prepare vegetables as for chitchkee (No. 192), adding a quart of spinach, boiled and chopped. Butter a mould and spread with layers of the different vegetables, sprinkling a few crumbs, grated Parmesan and seasoning between the layers. When full cover with crumbs and bake for half an hour; then turn out and serve with cream sauce (No. 123).

209. Mange Tout Au Lard - French

Remove tips and strings and cut into thin slices a pound of mange tout (the immature pods of green peas sold in early spring), and follow the recipe of No. 217.

210. Mushrooms And Rice - Italian

Peel and cut up a quarter of a pound of fresh mushrooms - broken ones will do - saute for a few moments in two tablespoons of butter; then stir in a heaping tablespoon of flour and, when it has colored slightly, add slowly a cup of well-seasoned stock and simmer for ten minutes. In another pan fry a tablespoon of chopped onion in a generous spoonful of olive oil for three minutes; then add half a cup of well-washed rice and fry until dry and yellowish. Covet with boiling water and cook rapidly for ten minutes; then add the mushrooms, salt, paprika and the juice of half a lemon. Cover and simmer until tender.