The victory cookery book

Method.—Soak the bread in water or milk, drain, and cook in a saucepan to form a stiff paste. Add the gluten flour and peanuts, pass through a mincing-machine until all is evenly fine. Add all the re- maining ingredients ; tie in a muslin, leaving — room to swell, and boil freely in vegetable stock. When done, unroll, thicken the vegetable gravy, and serve with the roll garnished as desired. | Nut and Haricot Pie Materials pint soaked and steamed | beans (haricot, butter, or brown haricots), 2 oz. lightly roasted nuts, 1 oz. chopped onion, 4 oz. fat, 1 tablespoonful tomato ketchup, seasoning to taste, pie paste (see p. 181). Method.—Fry the onion in the fat, then — mix with the remaining ingredients. Pass all through a mincer, season highly, and bind, if crumbly, with a little vegetable gravy. Line a pie mould with pie paste, three- quarters fill with the mixture, cover, let rest for 1 hour, and then bake in a hot oven for 20 to 80 minutes. Ravioli Materials.—8 oz. flour, a little salt, pepper and nutmeg, a little milk, some cooked spinach, a little vegetable gravy and grated cheese. Method.—Mix the flour with salt, pepper and nutmeg to taste, to which add sufficient milk to make a very stiff paste. Let it rest a while, then divide into four pieces and roll out, each one #s inch thick. Have ready some cooked spinach; season, and pass through a sieve. Brush over with water two of the sheets of paste; mark with a cutter of 14 inch to 2 inches in diameter, and place a small knob of spinach in each. Cover with the other two sheets of paste, _ press well together around the spinach, and cut in squares. Heat sufficient salted water -to boil the ravioli, and cook for 10 minutes, then refresh and drain. Moisten the bottom of a gratin dish with gravy, and arrange a layer of ravioli and grated cheese, etc., until all have been used up; sprinkle with grated cheese, and bake in the oven to a nice brown colour. Cheese may be omitted. Tomato sauce may be used instead of | gravy. | Any vegetable, meat or fish filling may | be used in the ravioli. anane 6! aba neha ‘ He Sa. pre PES. o BR. 2. Ly hae ty 24, Ok iene we j h o Yen nota: laid 90 Sepa CHAPTER VI VEGETABLES, VEGETABLE DISHES AND SALADS CHAPTER VI VEGETABLES, VEGETABLE DISHES AND SALADS The Conservative Method of Cooking Vegetables GENERAL NOTES VEGETABLES contain minerals or salts which are necessary to health. In the usual method of cooking these in water with salt, and sometimes with soda, most of these salts are dissolved in the water, which, after the vegetables are cooked, is thrown away. The added salt gives taste to the vegetable, but the valuable minerals are lost. Cabbage after cooking contains more water than when in a raw state. The soda in the cooking destroys the finer tissues of the leaves, the starch is washed out with the mineral salts, and what remains is served. All greens are treated in this manner, and, consequently, lose their most valuable constituents. Carrots when boiled lose, in addition to salts, a large amount of sugar, which is also washed _ out. The onion and artichokes fare like- — wise. Beetroot and parsnip lose the greater — part of the sugar. In fact all vegetables, of © whatever kind they are, are all more or less wasted by being boiled, whereas if these vegetables are cooked in their own juice or water, of which they contain a large percentage, the flavour and the minerals are all preserved, very little additional salt is necessary, and the natural colour of the vegetable is maintained. For this purpose