SEPTEMBER 43 



leaves and pour on the salt water till the jar is quite ful 

 Put a clean slate over the top of the jar, and weight it with 

 a stone. They should stand for at least six weeks. 



A Puree Of Vegetables. A pretty dish can be made 

 with a puree of any kind of green vegetable surrounded 

 by macaroni cut into small pieces, boiled plain with a little 

 onion in the water, drained, and warmed up in a little 

 strong stock (or water), butter, and a little sugar. The 

 New Zealand Spinach or the Spinach Beet is sure to be 

 still quite good in the garden. 



A friend of mine who has been much in the East 

 makes the following comments on my curry receipt and 

 my cooking of rice : ' You say meat in curry is to be cut 

 in dice. An old Indian uncle of mine always taught his 

 cooks to make curries, and there were never better 

 curries ; and he always said No dice, but thinnish slices 

 about the size of two small mouthfuls. I think he was 

 right.' The Indian uncle also said that rice can never be 

 really properly cooked except in earthenware vessels. I 

 think I agree with both these criticisms. 



Here is a good receipt or those troubled with a super- 

 abundance of grouse. 



Grouse Salad. Select fresh salad material. Place 

 this in a shallow dish on which has been constructed a 

 border of hard-boiled eggs, set off with pieces of anchovies 

 and sliced beetroot. 



Sauce. Two tablespoonfuls of eschalots minced 

 small, seven teaspoonfuls of chopped tarragon and 

 chervil, five dessertspoonfuls of pounded sugar, the 

 yolks of two eggs, five saltspoonfuls of pepper and salt 

 mixed, and a very small pinch of cayenne. Mix slowly 

 with twelve or thirteen tablespoonfuls of salad oil and six 

 dessertspoonfuls of chilli vinegar. Add half a pint of 

 whipped cream. 



The grouse may be roasted or fried. Build up 



