Science of food & cookery

Cut the vegetables into long, slender pieces. (The potato should measure 4 cups.) Put carrot, onion, 2 cups water, and I teaspoon salt into a saucepan, and let boil 10 minutes ; then add the potato and an additional cup of cold water, and bring to a boil. Rub butter, savory, and browned flour together in a small saucepan over the fire until blended. Add a little of the liquid, and stir smooth. Add additional liquid, and pour it over the boiling vegetables. Salt to taste, and let boil slowly until well done; then add the cooked lentils, and shake together. Pour into an oiled baking pan, cover with pie crust, brush with milk, mark with a knife, and bake to a nice brown. VEGETABLE GLUTEN STEW 3 cups raw potato, cut in 2 teaspoons salt slender pieces 2 tablespoons vegetable butter i cup carrot 4 tablespoons browned flour I cup young turnip I cup gluten biscuit, broken up i small onion, cut in quarters 4^2 cups cold water Crush the gluten biscuit, and put into a saucepan, together with carrot, turnip, onion, salt, and water, and let boil 10 minutes. Rub the butter and the flour together in a small saucepan over the fire, adding the broth gradually, and stirring until free from lumps. Pour it over the boiling vegetables, add the raw potato, salt to taste, and let boil gently under cover until the vegetables are thoroughly cooked, and the gravy of a nice consistency to dish up. Sprinkle with chopped parsley, and serve. RAGOUT (ra-goo') OF VEGETABLES WITH NOODLES ij^ cups carrot il/2 cups young turnip 3 cups raw potatoes (measured after being cut into slender pieces) 6 small onions 1 large tomato 2 tablespoons vegetable fat 3 tablespoons flour A sprinkle of savory 3l/2 cups vegetable broth or water Salt to taste Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet over the open fire. Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little of the liquid from the vegetables, and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well done, and the gravy is reduced to a nice consistency. Serve with plainly seasoned noodles. VEGETARIAN IRISH STEW 2 tablespoons vegetable butter I cup carrot 1 cup turnip 2 cups raw potatoes (all cut into slender pieces) 6 small onions 2 tablespoons flour */$ cup diced nut food 3 cups cold water Salt to taste Put carrot, turnip, onions, and 2 teaspoons salt into a saucepan, add the water, and let boil 10 minutes; then add the potato, and bring to a boil. Rub the butter and the flour together in a small saucepan over the fire until blended. Add a little of the hot liquid, and stir smooth. Add more of the liquid, pour over the boiling vegetables, and let cook continuously until well done, and the gravy reduced to the proper consistency to dish up nicely. Put the nuttose or nut cero in an oiled pie tin into the oven, for a few minutes, stirring now and then. Add to the stew, shake together, sprinkle with chopped parsley, and serve. BEAN AND MACARONI STEW