The victory cookery book

Materials.—2 oz. broken macaroni, 8 oz. mashed potato, 2 oz. suet, 1 oz. chopped onion (fried), 2 oz. chopped nuts (or 1 oz. of chopped cheese), 4 oz. self-raising flour, 1 egg, 2 tablespoonfuls of tomato ketchup, spice, salt, pepper and nutmeg. Method.—Boil the macaroni for 5 minutes in salted water, then drain; add all the remaining ingredients, mix together, add a little moisture if required, and steam for 2hours. In place of the nuts 1 oz. of chopped cheese can be used. Savoury Potato and Barley Pudding Materials —2 oz. barley, 8 oz. dried mashed potato, 2 oz. chopped suet, 1 oz. _ onion, 4 oz. fat, 4 oz. self-raising flour, 2. tablespoonfuls vegetable sauce (p. 22), 1 teaspoonful curry powder (or 1 tablespoonful of mushroom ketchup or Worcester sauce), 1 egg, spice, salt and pepper. Method.—Steam the barley for 40 minutes with twice its measure of water. Fry the onion in fat, then add the other ingredients, mix thoroughly, and steam for 2 hours. The pudding is served with vegetable curry sauce (see p. 41). Savoury Maize and Vegetable Pudding Materials —Maize paste (see pp. 182 or 189), vegetable preparation as for vegetable pie (see p. 180). _ Method.—Line a pudding basin with the maize paste, fill with vegetable preparation as for vegetable pie, cover, and steam for 1 hour. Any filling given in any of the other recipes can be used—potato stew, cobbler’s pie, also apple, rhubarb and any other fruit. Maize requires moisture to swell; it is therefore particularly suitable for fruit } _ pudding. Potato Gnocchi Materials.—1 \b. potatoes, 1 egg, 1 oz. fat, 4 oz. self-raising flour, salt, pepper and nutmeg. Method.—Bake the potatoes in the oven ; _when done, cut open and press out the _ pulp, put in a basin with the egg, fat, salt, pepper, nutmeg and flour, and mix all well together to a dough. Roll into small balls — like hazel nuts, and place one by one on a — sieve, pressing with a fork to form a curl. Boil in salted water for 10 minutes, and use as for ravioli (see p. 140), or put in tomato — sauce or cream sauce and bake. The egg may be omitted. Risotto Materials.—1 oz. chopped onion, 1 oz. fat, 2 oz. grated cheese, 4 pint rice (about Ib.), 24 pints stock, 4 lb. tomatoes, a pinch of © saffron. Method.—F¥ry the onion in the fat, add the rice, and heat all together. Add the tomato, peeled and cut up, saffron, 1 pint of the stock, salt and pepper, and boil, stirring from time to time, and adding more stock when required. Cook altogether for 20 minutes. If desired, cut up some meat and mix with the rice. At the finish put in the grated cheese, boil while stirring it in, and serve at once. The cheese and meat may be omitted. Macaroni with Tomatoes Materials.—Macaroni, a little stock and clarified fat, a few penne of grated — cheese. * Method.—Parboil the macaroni in water ; drain, and then cover with stock to which a nut of fat is added, and cook for 18 to 20 minutes until nearly dry. Then add the cheese. It should be dished up very hot, and a ragout of tomatoes placed in the centre. A piece of bread is the only other food required with this dish, which forms a substantial meal, and for economy is difficult to surpass. When dishes of this kind are served, the pudding is superfluous, and only a little fruit is needed for the sweet course. The fat and cheese can be omitted, but then the dish loses greatly in food value. — Nut Roll Materials.—4 oz. bread, 2 oz. gluten flour, 2 oz. lightly grilled peanuts, 4 02. maize crumbs or breadcrumbs substitute (see p. 231), salt, cayenne or spice, the juice of a lemon, 2 soaked dried eggs, 1 tablespoonful cooked rice or chopped pine kernels, vegetable stock.