Vegetarian Cook Book

Onion, medium, 1. Lemon, 14. Parsley, chopped, 1 tablespoon. Cooking oil, 2 tablespoons. Flour, 2 tablespoons. Salt. Put the oil, parsley, bay leaves, and onions into a stewpan, set on the range, and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired. MINT SAUCE Mint, % cup. Sugar, 1-3 cup. Lemon juice, I/2 cup. Mix all together, and set on the side of the range where the sugar will melt and the sauce be hot; but it must not get too hot. Serve with protose or meat substitutes. WHITE CREAM SAUCE FOR VEGETABLES Butter, 2 rounding tablespoons. Flour, 1 rounding tablespoon. Milk, 2 cups. Salt, % teaspoon. Melt the butter in a saucepan, add the flour, and cook until well blended but not browned; pour in the milk gradually, and stir until boiling well ; then salt. Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus. CREAM SAUCE Cream, I/2 cup. Flour, 1 heaped tablespoon Milk, 21/2 cups. Mix the flour to a smooth cream in a little milk, heat the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired, the beaten yolks of one or two eggs may be added. EGG SAUCE Cream sauce, 1 pint. Egg yolks, 2. Beat the yolks, and add to the cream sauce, mixing thoroughly, PROTOSE SAUCE Water, 2 cups. Onion, small, minced, 1, Butter, 1 rounded tablespoon. Flour, browned, 2 rounded tablespoons. Protose, minced, 14 cup. Tomato, strained, enough to mix the flour smooth. White flour, 1 tablespoon. Celery salt. Salt, Put the water, butter, and onion in a saucepan and set on the stove ; when they begin to boil, add the protose, and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato. The thickening should be thin enough to pour readily. Let cook a few minutes, add salt and celery salt, and serve. IDEAL CHILLI SAUCE Tomatoes, stewed, 1 quart. Celery salt, 1 teaspoon. Sugar, 1 tablespoon. Onion, large, sliced, 1. Salt, iy2 teaspoons. Mix all together, and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled protose, or nuttolene. NUT GRAVY Water, 1 quart. Tomatoes, strained, 1% cups. Salt to taste. Nut butter, 1 heaped tablespoon. Flour. Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to scorch. When it boils, thicken with a little flour rubbed smooth in water. Use plenty of salt to season, as it brings out the nice flavor of the sauce. CREAM TOMATO SAUCE Make a rich tomato sauce, and add one fourth part rich cream sauce, beating well. BROWN GRAVY Oil, % cup. Flour, 2 dessert-spoons. Water, 2 cups. Salt. Heat the oil, add the flour, and brown; add the hot water, and cook five minutes. CREAM BROWN GRAVY Rich milk, 2 cups. Flour, browned, 2 tablespoons. Flour, white, 2 tablespoons. Salt.