The victory cookery book

tablespoonful of the mixture in each, and roll _up like a sausage roll. Brush over the top with water and sprinkle with crumbs. Bake in a hot oven 15 to 20 minutes, and serve with vegetable gravy. Baked Oatmeal Pudding | Materials—The same mixture as for oat- meal canelons (foregoing recipe), vegetable | gravy (see p. 22). _ Method.—Grease some dariole: moulds, _ line with crumbs, nearly fill with the mixture, bake for 20 minutes, turn out, and serve | with vegetable gravy. | Instead of suet, nut fat can be used, or if _ nuts are used, fat can be omitted. . Oaten Savoury Materials —4 oz. medium oatmeal, 4 oz. | soaked bread crusts, 2 oz. chopped suet, | 1 teaspoonful crushed sage or herbs, 1 oz. _ chopped fried onion, a little salt and pepper, | gravy or vegetable sauce (see p. 22). Method.—Mix the oatmeal with the soaked } crusts of bread, then add the suet, salt, pepper, herbs and onion. Mix and bake ina fy 180 THE VICTORY COOKERY BOOK greased dish, and serve with gravy or vege- table sauce. Vegetable Pie Materials.—} lb. carrot, 4 Ib. swede, % lb. onion, 4 oz. cabbage, a sprig of celery (cut into small pieces or diamond shapes), 1 oz. fat, a little salt and pepper, 4 pint of cooked haricots or lentils, 1 tablespoonful Wor- cester sauce, 1 tablespoonful mushroom ketchup. Method.—Place the vegetables im a sauce- pan with the fat and a little salt. Cover with the lid, and stove as for vegetable stock © (see p. 20). When the dried sediment is — formed at the bottom, cover the vegetables — with water and add the cooked pulse— either haricots, peas or lentils, or a mixture © of them. Add the Worcester sauce and — mushroom ketchup, season to taste with — salt and pepper, and simmer together. If — the gravy does not thicken sufficiently by — the addition of the pulse, add a small quan- — tity of fat and flour mixed together with a — fork on a plate, or a little flour mixed smoothly in water will serve the purpose. — Perhaps 1 oz. in all may be required. Place the whole in a pie dish and let cool. “ine & YR Age When cold, cover with pie crust (see p. 181), — owt MEATLESS DISHES 131 and place in a hot oven to bake the crust, for the contents of the pie are already cooked. The time necessary to bake the crust will be quite sufficient to reheat the contents of the pie. Stoved Cabbage and Rice Materials.—1 oz. fat, 2 oz. shredded onion, 1 lb. shredded cabbage, 1 gill water, 1 gill raw rice, pinch of salt and pepper. Method.—Heat the fat, add the onion, and “sweat ’’ together until the onion is half cooked, then add the cabbage and water, also a pinch of salt. Cover the saucepan and place on a gentle heat, and simmer until the cabbage is nearly tender. Add the rice, stirring with a fork to mix the rice and cabbage well, and cover with sufficient water to be just level with the cabbage surface—about 1 gill. Correct the season- ing by tasting, adding sufficient salt and pepper. Cover the saucepan with a cloth and the lid. This is done to prevent any undue evaporation. Cook for 20 minutes, taking care that the heat is very gentle so that the contents cannot burn. After that time the whole will be cooked. Serve as a vegetable or in place of meat. 132 THE VICTORY COOKERY BOOK Served with poached eggs, this makes an excellent luncheon dish. Form as many pits on the surface of the cabbage as eggs required; they must be deep enough to hold the egg. Break the eggs in the hollows, cover the saucepan and poach until the eggs are cooked. Cook this dish and serve it in a casserole. Rice Balls Materials.—1 quart water, }0z. salt, 3 pint — of rice, a little pepper and grated nutmeg, 1 oz. fat, flour, crumbs and batter (see p. 233). Method.—Boil the water with the salt ; rain the rice into the water and stir until boiling-point is reached. Let the rice boil {