Science of food & cookery

POTATO AND NOODLE STEW 4 medium large potatoes 6 cups water 2 medium sized onions 2 tablespoons vegetable butter 3 ripe tomatoes I teaspoon salt Noodles Cut the potatoes and the onions into long, slender pieces, add water, salt, and butter, and let boil gently for 5 minutes. Add the peeled and quartered tomatoes, and when brought to a boil, sprinkle in gradually the noodles, as given on page 264. Cover, and let boil gently for 15 or 20 minutes; then set on the edge of the stove until needed. LENTIL AND POTATO STEW Wash i cup of lentils, and cook with salt" to taste, until tender but not broken. Pare 3 medium sized potatoes, cut them into long, slender pieces (4 cups by measure), and put into a saucepan with i large onion cut in pieces, or several small ones. Add 2 tablespoons vegetable butter, and the broth drained from the cooked lentils, with additional water to make 3 cups of liquid. Add salt to taste, and let boil gently until the vegetables are tender. When satisfied that they are seasoned to suit, drop in the cooked lentils and shake together. Reheat and serve. The amount of lentils may be increased with the same amount of potato, to suit individual taste. POTATO STEW WITH DUMPLINGS Stew 2 cups raw potato cut into i teaspoon chopped onion i/2-inch cubes iJ4 teaspoons salt 2^/2 cups cold water 2 tablespoons vegetable butter 2 tablespoons flour Bring water, potato, onion, and salt, to a boil. Rub the butter and the flour together in a small saucepan over the fire. Add a little of the potato water, and stir smooth. Add more water, boil up, and pour over the potato. Dumplings 3/4 cup water 3/4 cup sifted pastry flour 2 tablespoons vegetable butter 2 eggs A sprinkle of salt Bring water, salt, and butter to a boil. Add the flour all at once, and stir over the fire until the mixture does not stick to the sides of the pan and is perfectly smooth. Set on the table, break in i whole egg, and stir with a spoon until the egg is completely absorbed in the paste, and the paste is smooth and thick. Add the other egg in like manner. Drop from the side of a tablespoon into the boiling stew, having first dipped the spoon into the hot liquid to avoid the dumplings' sticking to the spoon. Cover, and let boil gently for about 15 minutes, or until the potato is thoroughly done, and the gravy reduced to a nice consistency to dish up. Sprinkle with chopped parsley, if at hand. SAVORY POTPIE 3 medium sized potatoes il/2 tablespoons vegetable butter I medium, sized carrot 3 tablespoons browned flour I onion }4 teaspoon sage il/2 cups cooked lentils Pie crust A sprinkle of parsley