New Vegetarian Dishes Part 30

No. 201.--French Plum Pasties.

6 ounces whole meal flour.

2 ounces white flour.

3 ounces b.u.t.ter.

A little water.

Stewed French plums.

1 egg.

Make a paste of the flour, b.u.t.ter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.

Note.--They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.

No. 202.--Potted Haricot Beans.

(See POTTED LENTILS.)

No. 203.--Lentil Pudding.

1 tablespoon soaked lentils.

pint water.

2 tablespoons soaked sago.

ounce b.u.t.ter.

1 turnip.

1 carrot.

1 shalot.

teaspoon salt.

Paste for crust No. 207.

Slice the carrot and turnip, mince the shalot, and place them in a stewpan with the lentils, b.u.t.ter, and water; boil for about half an hour, add salt and sago, and stir for three minutes. Line a small pudding basin with paste, pour in the mixture, cover with more paste, tie a floured cloth over, and boil for three hours.

No. 204.--Potted Lentils.

1 quart soaked lentils.

1 quart water.

4 ounces b.u.t.ter.

1 teaspoon salt.

A pinch of sweet herbs.

6 cloves.

6 allspice.

12 peppercorns.

1 inch cinnamon stick.

A piece of mace size of a shilling.

Dissolve the b.u.t.ter in a saucepan, then place in all the ingredients except the salt. Remove the sc.u.m as it rises. Boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. Rub through a wire sieve with a wooden spoon until only the husks remain.

When quite cold, place in a dish or jar, and pour oiled b.u.t.ter over the top to exclude the air. It will keep good for some days.

Note.--The thick remaining in the sieve may be re-boiled for stock.

No. 205.--Baked Mushroom Pudding.

pound haricot bean pulp.

6 or 8 b.u.t.ton mushrooms.

1 shalot.

2 teaspoons of Worcester or other sauce.

3 eggs.

1 ounce b.u.t.ter.

Pepper and salt to taste.

To obtain the pulp, rub about three-quarters of a pound of well-cooked beans through a wire sieve, add the mushrooms and shalot very finely minced, stir in the yolks of the eggs reserving the whites, add seasoning if required; grease a deep tin or pie dish with the b.u.t.ter, pour in the mixture, and bake for about half an hour, or until set. In the meantime beat the whites to a stiff froth, and after beating add the sauce, turn the pudding on to a hot dish, arrange the froth prettily over it, and return to the oven to set the egg. Serve quickly.

This pudding may be steamed instead of baked, but the whites of eggs will not then be required.

No. 206.--Boiled Mushroom Pudding.

Mushrooms.

Pudding crust.

b.u.t.ter a pudding basin, line it with paste, fill with mushrooms, add pepper and salt to taste (about one teaspoonful of salt and half of pepper to one dozen good sized mushrooms), adding gravy made by stewing the peel and stalks of the mushrooms for half an hour in sufficient water to cover them, and strained before using. Cover with paste, flour a cloth and tie firmly over, and boil for three hours.

No. 207.--Plain Paste for Puddings.

pound flour.

6 ounces b.u.t.ter.

Rather less than pint water.

A pinch of salt.

1 teaspoon baking powder.

Pa.s.s the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the b.u.t.ter. Make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. When sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. If cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient.

No. 208.--Puff Paste.

pound Vienna flour.

6 ounces b.u.t.ter.

1 egg.

tea-cup cold water.

1 teaspoon lemon juice.

Place the flour in the middle of a paste-board, and lightly roll the b.u.t.ter in it, then divide the b.u.t.ter into two equal parts, and place one half on one side. Chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. Then roll it out half an inch thick. Place the other half of the b.u.t.ter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. The paste should then be left for at least two hours in a cool place with a damp cloth over it before being used.

Note.--In warm weather, the b.u.t.ter, egg, and water should be kept in a basin with ice for at least half an hour before using.