New Vegetarian Dishes Part 18

No. 112.--Spinach with Peas and Tomatoes.

2 pounds spinach.

pound sh.e.l.led green peas.

1 onion.

pint tomato juice.

A little pepper.

3 teaspoons salt.

1 ounce b.u.t.ter.

ounce flour.

A little water.

Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and b.u.t.ter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of b.u.t.ter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.

No. 113.--Surprise b.a.l.l.s.

6 ounces cooked greens of any kind.

12 ounces mashed potatoes.

1 egg.

10 or 12 forcemeat b.a.l.l.s.

Egg and bread crumbs.

Chop the greens thoroughly, and mix them with the mashed potatoes and egg; envelop each forcemeat ball with a thick layer of this mixture, roll in egg and bread crumbs, and fry in boiling oil until a nice brown.

No. 114.--Toad-in-the-Hole.

pound cooked lentils.

pound mashed potatoes.

1 teaspoon mixed herbs.

Half an egg.

teaspoon salt.

teaspoon pepper.

ounce b.u.t.ter.

Batter.

Chop the lentils, add potatoes, herbs, salt, pepper and egg, shape into six sausages, and fry in the b.u.t.ter until brown. Make a batter, No. 197, well grease a good-sized pie-dish, place the sausages in, pour the batter over, and bake in a moderate oven about thirty minutes.

No. 115.--Tomatoes in Batter.

(Plain.)

4 fresh tomatoes.

2 eggs.

2 teaspoons flour.

pint milk.

1 ounce b.u.t.ter.

1 teaspoon salt.

teaspoon pepper.

Scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of b.u.t.ter, sprinkle over them the pepper and salt, and place a small k.n.o.b of b.u.t.ter on each half, pour in the batter, and bake in a hot oven for half an hour.

No. 116.--Tomatoes in Batter.

(Seasoned.)

3 large tomatoes.

Batter.

Forcemeat.

Proceed as in No. 115, but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages.

No. 117.--Tomato and Egg on Toast.

6 eggs.

8 ounces tomato pulp.

1 ounce b.u.t.ter.

1 shalot.

teaspoon flour.

teaspoon salt.

teaspoon pepper.

b.u.t.tered toast.

Chop the tomato and shalot, then place them in a small stewpan with the b.u.t.ter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot b.u.t.tered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.

No. 118.--Turnips with Poached Eggs.

1 bunch turnips.

2 quarts water.

1 tablespoon salt.

2 teaspoons chopped watercress.

Some browned breadcrumbs.

4 eggs.

1 ounces b.u.t.ter.

1 teaspoon white pepper.

Peel and quarter the turnips, and boil them in the salt and water until tender; strain and press the water well out, return them to the saucepan (which should be first rinsed and wiped), add b.u.t.ter, and beat them well with a strong fork over a gentle heat; add pepper, then turn into a flat pie dish, but do not quite fill it. Break four eggs on the top, sprinkle over them the watercress and a little salt, also the bread crumbs and half ounce b.u.t.ter broken in small pieces, and bake until the eggs are set, but not hard.

Note.--An ornamental pie dish should be used, as it must go to table.

No. 119.--Vegetable Marrow with Potato b.a.l.l.s.

1 vegetable marrow.