Science of food & cookery

Break the macaroni into J^-inch lengths, cook in boiling salted water until well done, and drain. Wash and scrape the salsify, slice thinly, and cook in boiling water, with salt to taste, until done, and the liquid mostly evaporated. Mix the macaroni and the cooked salsify. Add sufficient rich cream sauce or thick cream to season nicely, and pour into an oiled baking pan. Sprinkle with fresh crumbs, and press them down with a spoon, so they become moistened. Put small bits of vegetable butter over the top, and bake to a nice brown. CEREAL FILLETS 2 cups milk y2 cup corn meal, toasted 2 teaspoons vegetable butter lightly in the oven Salt to taste Heat the milk to the boiling point, and sift in the corn meal gradually, stirring as it is being added, to prevent lumping. Add salt and butter, and let cook gently for about 20 minutes ; then pour into an oiled bread tin, and let cool. When cold, cut into squares or triangles, and dip first into flour, then into cream, or milk and egg, and again into fine bread or cracker crumbs. Lay in an oiled baking pan, brush over with cream or milk, and bake to a nice brown, in a quick oven. Serve with maple sirup or jelly. OLIVE FILLETS 1 dozen chopped ripe olives }/$ cup milk 2 tablespoons chopped onion 2 tablespoons brown flour 2 teaspoons chopped parsley Salt to taste Sage or marjoram I tablespoon vegetable butter Put butter, onion, parsley, and savory into a small saucepan, and simmer for a few moments. Add the brown flour and the chopped olives, and stir; then add the milk, and make smooth. Cut white bread into thin slices, trim off the crust, and spread lightly with vegetable butter. Cover with a spread of the olive rilling, and lay another slice of bread over this. Press together and cut into triangles. Lay in an oiled baking pan, pour over k a thin cream-tomato sauce, and let simmer in the oven until hot through, basting now and then with a spoon, and serve. VEGETABLE LOAF EN ASPIC Wet an ordinary bread tin with cold water; then garnish the bottom with slices of hard-boiled egg, parsley, and cooked string beans or peas, and fill in with cold baked dressing (pages 133, 134) or nut food cut into large squares, until the pan is nearly full. Have a good vegetable broth, boiled with a few outer skins of red onions to give color. Take il/2 cups broth, i teaspoonful grated onion, salt to taste, and add l/2 cup vegetable jelly as prepared on page 201. Mix well, and pour immediately over the food prepared in the dish. Shake slightly, so as to allow the gelatin to get beneath the food ; then let stand until cold, invert on a platter, and serve. NEW ENGLAND DINNER 4 medium sized potatoes 6 small onions 4 small carrots . l/2 small cabbage 4 turnips \y2 tablespoons vegetable butter Salt to taste