The victory cookery book

Method.—Cut the polenta into two equal sized pieces; on one spread a layer of rarebit mixture, cover with the other layer and press lightly together. Prepare a stiff frying batter, cut the polenta into blocks, coat with the batter and drain well, place on a greased baking-tin and bake to a golden brown. This is an excellent dish, very easy to make and highly nutritious. Haricot Bean Stew Materials.—1 0z. chopped onion, 1 oz. fat, 1 Ib. cooked haricot beans, stock or potato water, little salt and pepper, 1 tablespoonful of vinegar, } oz. flour, little chopped parsley. Method.—Fry the onion in 3} oz. fat, add the haricot beans, cover with stock or potato water, season to taste with salt and pepper, and then add the vinegar. Thicken the gravy as for melted butter sauce (see p. 46) | by adding the fat and flour mixed (4 oz. of each); stir with a fork, simmer for 5 minutes, ~— 126 THE VICTORY COOKERY BOOK then dish up and sprinkle with chopped parsley. Cheese may be added if obtainable. Peas Stew and Lentil Stew Materials and Method.—The same as for haricot bean stew. Haricot Bean Pie Materials —Some short paste (see p. 179), haricot bean stew, a few chopped nuts. Method.—Line a pie pan with short paste, fill with haricot bean stew, to which add a few chopped nuts. Cover with paste, and bake for 20 minutes. Any filling can be used for pies: Peas and beans, peas and beans with vegetables, beans, potatoes and cheese, peas, barley and curry, lentils and rice with onion, ete. Timbales Line timbale moulds with short paste (see Chap. VII.), fill with filling, cover, and bake 20 minutes. Turn out and serve hot with sauce. | Timbale Filling Materials.—1 oz. onion, $4 oz. fat, 1 tea- el MEATLESS DISHES 127 spoonful curry powder, 1 gill cooked barley, 1 gill cooked lentils. Method.—Fry the onion, fat and curry powder together, add the barley and lentils or any other combination of pulse and cereals. Moisten with vegetable sauce, and simmer until thoroughly blended. Cool, and use for filling of pies, patties, etc. The same can also be used in pie dishes covered with potato or maize semolina crust. Oatmeal Sausages Maiterials.—} oz. fat, 2 oz. chopped onion, 1 or 2 oz. chopped suet, 4 pint of water, 1 gill vegetable gravy (see p. 22), 2 oz. medium oatmeal, 2 oz. fine oatmeal, salt, pepper and spice. } Method.—Fry the onion and fat to- gether, add the suet, water and vegetable gravy. Boil; then add the medium and fine oatmeal mixed. Stir over the fire for 15 _ minutes, season with salt, pepper and spice, and, when cooked and stiff, turn out to cool. Shape as required, coat and crumb, and fry or bake. 128 THE VICTORY COOKERY BOOK ~ Oatmeal Sausages with Stock Meat Materials. —Equal quantities of oatmeal sausage mixture as above, and stock meat — (that is gristle and meat that hangs to the bone after stock is made), a little seasoning, — a little Worcester sauce. Method.—Mince the sausage and stock meat all together, season highly, adding a little Worcester sauce to bring the meaty flavour back, coat as above, and fry or bake. — Oatmeal Canelons Materials.—4 oz. coarse oatmeal, 4 oz. crusts of bread, 4 oz. fine oatmeal, 2 dried eggs, 4 oz. chopped apples, pie paste (see p. 181), 2 or 8 oz. chopped suet, salt and pepper, 1 tablespoonful of sage, 2 oz. fried chopped onions, a few breadcrumbs, vege- table gravy (p. 22). Method.—Soak the coarse oatmeal and crusts of bread separately ; drain the oat- meal, squeeze the bread dry, and mix together. Add the fine oatmeal, eggs, apples, suet, salt, pepper, sage and onions, mix well together and season highly. Roll out some pie paste very thin, cut into oblong pieces, wet with water, place a large MEATLESS DISHES 129