The victory cookery book

To the prepared vegetable mixture add — 2 or more hard-boiled eggs chopped finely, — or when dried eggs are used, they can be — scrambled before adding. In the latter case | they should be well done, so that the mixture | does not become softened by the eggs added. Vegetable Cutlets with Nuts | To the prepared vegetable mixture add 2 oz. of chopped nuts, and finish as instructed. Vegetable Cutlets with Cereals The cereals should be thoroughly cooked, but as dry as possible. Mix them with the 'vegetable mixture and boil well together. Finish as directed. Vegetable and Haricot Bean Pie | Materials.—Any kind of vegetables, an equal quantity of steamed haricot beans, ) seasoning to taste, a little Worcester sauce, mashed potatoes or crust. | Method.—Stove the vegetables as directed for vegetable stock, cover with water, season to taste, and add sufficient Worcester sauce | to remove the sweetness of the vegetables. | Let stew together to blend. Put the whole | in a pie dish, let cool, and when cold, cover | until the potatoes are coloured or the crust brown and cooked. The contents being already cooked, the pie requires heating only. | | When covering a pie dish with mashed potatoes the easiest method is to place the potato in a forcing-bag with a star tube, and force the potato in circle fashion on the top of the vegetables. CHAPTER VII PASTRY, PUDDINGS AND SWEETS : WITH BUT LITTLE FAT OR SUGAR » ate * gee » ea i, eer he 2 an * oe — a Ss CHAPTER VII PASTRY, PUDDINGS AND SWEETS : WITH BUT LITTLE FAT OR SUGAR Pastry, Puddings and Sweets AtmostT all sweets and pastry require two of the most restricted articles of food—fat and sugar, and others which are scarce and dear. Fats are so scarce that they must on that account be used only in essential foods. Sugar is reduced to such a quantity that it behoves adults to consume but little of it in order that children and young people should have their full share, and in most cases to allow of some part of the ration being saved for jam-making. Further, cereals must be used sparingly. Dried fruit is expensive, and although a_ valuable food, is certainly not always worth the price demanded. Milk and eggs are scarce and expensive. For adults, puddings and pastry are a luxury rather than a necessity, and when food-stuffs are claimed for essential purposes, this custom of serving a sweet course should be reduced to its minimum, if not abolished altogether. Substitutes for cane or beet sugar are honey, maple syrup, dried fruit, beetroot, parsnips, carrots, the yam or sweet potato. These can be used in puddings to supply the | sweetness. Potatoes may be employed to give bulk,’ but as even a cooked potato is largely water, other starches are necessary to absorb the moisture. It therefore becomes essential that some starch be used in the manufacture of sweets and pastry. Fats can be replaced in part by alcohol in the manufacture of cakes and pastry, but not wholly, so that a small amount of fat is still necessary. Certain cereals can be used to assist the reduction of fat, e.g. maize or oatmeal, which contain fat. When potato is used in paste it is necessary to use starch foods having a high absorbability, such as rice, sago and tapioca, which at the same time assist to “bind.” In wheaten flour it is the gluten which binds, and gluten is only found in wheaten flour and rye. When using potato © and other starchy non-protein cereals, it is necessary that this deficiency should be ‘ 7 a an a ~~ xe. Ao made good by adding milk powder or pea flour.