Science of food & cookery

Quarter the peeled carrots and turnips. Add the onions whole, and put into a saucepan with water to cover. Add the salt, and bring to a boil. Separate the leaves of the cabbage, drop into boiling water, and let boil for 5 minutes. Drain, and add to the vegetables. When the carrots are about half cooked, add the potatoes cut into halves, and the vegetable butter. Salt to taste, and let cook gently until all the vegetables are thoroughly done. To dish up, lay the cooked cabbage first on the center of the platter; then arrange the vegetables around the cabbage, a carrot, a turnip, an onion, a potato, etc., having them so arranged that the points turn away from the cabbage. Pour over a few spoonfuls of the broth from the cooked vegetables, and serve. A slice of nut food may be served with each order if available. WALNUT TIMBALES 2 cups stale bread cut in small dice i tablespoon vegetable butter l/3 cup ground walnuts i egg 1 tablespoon onion *4 CUP tomato i cup milk Sage and salt to taste Beat the egg, add the milk, pour over the diced bread, and let soak 20 minutes. Put the onion, the sage, and the butter into a small pan, and simmer for a few moments. Add the tomato, and boil up well. Mix all ingredients thoroughly. Salt to taste. Oil 5 timbale molds, divide the mixture among them, set into a pan of water, and bake until set. Serve with tomato or tomato cream sauce. BAKED CORN TAMALE 54 CUP corn meal (toasted 2 tablespoons vegetable butter very lightly in the oven) 2 tablespoons diced onion il/2 cups stewed corn l/2 cup diced bell pepper 2 cups stewed tomato i cup milk 10 ripe olives i egg Salt to taste Heat the milk to the boiling point, add i teaspoon salt, and pour gradually over the corn meal, and stir smooth. Add the corn, sliced olives, and the egg slightly beaten, and mix thoroughly. Put butter, onion, and sweet pepper into a saucepan, and let simmer for a few minutes. Add the tomatoes, and bring to a boil. Add a sprinkle of sugar, and salt to taste ; then mix all the ingredients, pour into an oiled pan, and bake in a medium slow oven until set and a nice brown. TAMALE MUSH 1 quart boiling water i large tomato, peeled and cut fine l/3 cup chopped onion 2 teaspoons salt */3 cup diced sweet pepper i1/^ cups corn meal, or enough 2 tablespoons vegetable butter to make a medium porridge Put the butter, the onion, and the sweet pepper into a saucepan, and braise over the fire for a few minutes. Add the water, the salt, and the tomato, and let boil for 10 minutes. Blend the corn .meal with I cup of cold water, and add to the boiling liquid, which should measure about 3^2 cups. Let boil slowly over the open fire until it thickens ; then set into an outer boiler, and let cook for 2 hours. Pour into a wetted mold, and when cold, slice, and brown in an oiled skillet, or use for the following tamale pie. TAMALE PIE il/2 cups carrots ground il/2 tablespoons vegetable butter through a food mill i tablespoon browned flour 1 medium bell pepper cut i cup water into dice 2 cups stewed tomato 2 stalks diced celery 2/z cup diced nuttose or nut cero,