Vegetarian Menu

Dominion, Volume 31, Issue 154, 26 March 1938, Page 4 (Supplement)

Vegetarian Menu

Meatless Dishes Make A Pleasant Change WHETHER you are a vegetarian or. VV not you can enjoy meatless dishes. The following recipes are for nutritious, tasty, economical and -easily prepared courses. Butter Beau Pie. Trv this for a savoury supper. Soak Jib. butter beans in boiling water overnight. When well swelled cook the beans until tender, then add a grated carrot, two skinned tomatoes, a teaspoonful of parsley, pepper and salt. Simmer gently for half an hour, then turn the mixture into a greased piedish, sprinkle with, breadcrumbs, dot with butter, and cook in a moderate oven for 20 minutes. Serve with white sauce with a dash of tomato chutney. A tin o£J>aked beans in tomato sauce may be substituted for the butter beans if liked. Onion and Corn Soup. A tin of corn provides an excellent foundation for a sustaining soupingredients : 1 small tin of corn, a chopped onion, loz. butter, a cupful of milk, 2 teaspoonfuls of cornflour, •? pint vegetable stock, or milk, a pinch of mixed herbs, salt and pepper. Melt the butter in a pan, stir in the corn, onion and herbs, and blend w’ell over a gentle heat. Add the milk and stock, and simmer for half an hour. Rub through a sieve, reheat, and thicken, and serve with fried bread. I Curried Beans. Those who like a good curry will ask for this one again. Ingredients: Half a pint haricot beans, or a tin of beans in tomato; i carrot, 1 onion (both grated); 1 tablespoon of olive oil or butter; 2 teaspoons flour and curry powder; a little of the bean liquor and water. If haricot beans are used, cook them in a slow oven with water, until they are soft. Heat the butter. Add the other vegetables and fry for six minutes, then add the flour and curry, and the water or bean liquor. Boil and thicken, add the beaus, make quite hot, then serve with rice. Curried Vegetable Dish. Have you tried currying vegetables? This hot dish makes a pleasant change served with chutney.

Ingredients: One carrot turnip, parsnip; a few peas, beans‘and. lentils previously soaked; 1 large apple; 1 large onion;. 2 tablespoons of chutney; 1 teaspoon of gravy essence; 1 tablespoon of sultanas; 1 tablespoon, of coconut, left to soak in a small cup of milk; 1 teaspoon of cornflour; 4oz. butter; -J pint vegetable stock. Boil the vegetables except the onion for half an hour, then strain off the liquor, keeping it for stock, and dice the vegetables. Fry them with the chopped onion, apple, and curry powder in the hot butter until browned. Put all into a saucepan, add stock, chutney, strained coconut milk, and sultanas. Next, mix the cornflour into a paste with a little milk and the gravy essence, add more stock, then simmer for half an hour. Vegetable Nut. Cakes. Mash cooked potatoes with a uut of butter, sail, pepper, and some chopped pursier. Add one quarter of chopped nuts and mix well. Form into small flat cakes, brush over with milk, and sprinkle with breadcrumbs. Fry in hot fat and serve with tomato chutney.