The victory cookery book

Baked Rice and Lentils Materials —Some cooked lentils, an equal quantity of cooked rice, 1 0z. of fat per lb. of mixture, a little dripping, salt and pepper, gravy. — Method.—Mix the rice and lentils together, ‘season with salt and pepper, add the fat, place in a greased baking-tin, sprinkle | with dripping and bake in a hot oven. Serve with gravy. Polenta Materials—1 quart water, 4 pint maize _ semolina (yellow), 4 oz. salt, 1 oz. fat, a little grated cheese (if this is added fat may _ be omitted). Method.—Boil the water, add salt and | fat and semolina or corn meal (yellow). © If white maize is used, double the amount | of maize is required. Boil for 15 to 20 | minutes, stirring all the time, or place in a | porringer and cook for 1 hour. Turn out | to cool, cut into slices, and flour and fry | in a frying-pan with a little fat. Sprinkle | with grated cheese or serve plain. This paste is an excellent substitute for bread with poached eggs, rarebit, ete. It — ean be baked or fried and either floured or © crumbed. 2 | Vegetable Sausages with Pulse and Nuts Sausages can be made with vegetables by using the mixture given for vegetable — cutlets (see p. 169). They should be treated | in the same manner as described in the ex- — . planation for stock meat and rice croquettes | (see p. 110) by enclosing the mixtures in a _ very thin layer of paste and breadcrumbs, ~ pressed or rolled to shape, and then baked. In this manner a large number of dishes can be | made. | Polenta with Potatoes Materials.—} Ib. potatoes, 1 pint of water, — ‘ = SSS SSS a —— 1 lb. maize semolina or maize flour, little cheese, pepper and nutmeg. Method.—Boil the potatoes ; when cooked, drain and mash, but reserve the water. Put the mash and water together (there should be 1 pint of water), add the maize semolina or maize flour, stir well and cook thoroughly. Add cheese, pepper and a little nutmeg. Turn out to cool, cut into convenient pieces, coat with flour, and fry or bake. If liked a little onion can also be added. When cheese is scarce it must be omitted, and the onion will give a pleasant flavour. This is an excellent breakfast dish. Rarebit Materials.—4 pint of milk, 1 oz. ground rice, 2 oz. finely chopped cheese, half-teaspoonful made mustard, salt, pepper, or cayenne. Method.—Mix the ground rice with a little of the cold milk; boil the remaining milk, add the ground rice and stir until thick ; add the cheese (cleaned and grated — rind will answer), stir till dissolved, and then add the mustard and salt, pepper or cayenne. Place the mixture on pieces of polenta (see p. 121) and bake till brown. Maize and Cheese Rissoles Materials.—Polenta (see p. 121), a little crumbs and batter (see p. 238), rarebit mixture (as above). | Method.—Place the cheese mixture between two layers of polenta, cut into convenient sized pieces, coat with thin batter and then crumb. Place on a greased baking-sheet, brush over with fat, and bake in a hot oven until brown. Instead of the cheese mixture, sausage meat, potted fish or potted meat or mince _ can be used. Corn Flour Cheese Mixture for Rarebit Materials.—4 pint milk, 1 oz. corn flour, 2 oz. cheese (chopped), 1 teaspoonful of mustard, a little salt and cayenne. Method.—Dilute the corn flour in part of : | the milk, boil the remainder with the cheese, then add the corn flour, stirring: — until the mixture boils again. Add the salt, cayenne and mustard, and mix thoroughly. Maize and Cheese Savoury Materials.—A layer of polenta (see p. 121), rarebit mixture (see previous recipe), some stiff frying batter (see p. 234).