Curry Of Vegetables

Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans. Reheat in Brown Sauce, seasoning with minced onion, curry-powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice.

Gnocchi

Bring to the boil a cupful of water and a table-spoonful of butter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan. Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a buttered baking-dish, season with grated cheese and melted butter, and pour over a Cream or Bechamel Sauce, thickened with the yolks of three eggs. Sprinkle with crumbs and grated cheese, bake until brown, and serve in the same dish.

Creamed Kohlrabi

Peel, slice, and soak the kohlrabi in cold water for half an hour. Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg.

Polenta

Boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of butter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted butter.

Indian Pilau

Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of butter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of butter, and garnish with hard-boiled eggs and fried onions.

Vegetables A La Jardiniere

Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered Bechamel Sauce. .Season with salt and pepper and add a little sugar if desired.