Vegetarian Varieties

New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 6 (Supplement)

Vegetarian Varieties

Nut Roast with Bananas.—Three bananas, half a pound of mixed nuts (weighed without shells), a quarter of a pound of lentils, an ounce of butter, a quarter of a pound of stale bread, half a teaspoonful of finely chopped parsley, a pinch of dried mixed herbs, or half a teffspoonful of finely-chopped fresh ones, one egg, salt and pepper. Soak the lentils overnight. Drain off the water, cover with fresh water and simmer until tender. Strain and rub through a sieve. Bake the bread until crispy then pound it to fine crumbs. Chop the nuts finely or put theni through a mill. Melt the butter. Mix all ingredients—except bananas —together, binding with a well-beaten egg. Form into a mound on a fireproof dish and bake twenty minutes in a moderate oven. About five minutes before th 9 roast is done peel the bananas, cut each into four pieces, first across the banana and then lengthwise. Put these on the dish and finish baking. Celery and Tomatoes. —Four large tomatoes, a stick of celery, a quarter of a pint of white sauce, twb and ahalf ounces of butter, salt and pepper, breadcrumbs. Take the white part of the celery and cut it in inch long pieces. Put them in a stewpan with one ounce of butter. Cut the tomatoes across in halves, scoop out the centres and put this pulp into a small stewpan with one ounce of butter and a good sprinkling of salt and pepper. Cook until soft, then rub through a sieve, and keep hot. Fill the tomato cases with celery. Put a little white sauce on each, sprinkle with breadcrumbs, put a scrap of butter on each and bake until quite hot. Mix the tomato puree with the liquor from the celery. Make very hot, pour it round the tomatoes and serve.

Vegetarian Mince. —Two eggs, hall a pound of mixed nuts, half- a pound of tomatoes, a small onion, four 9unces of browned breadcrumbs, a good pinch of curry powder, a tablespoonful of chutney, a sprig of thyme and parsley, a quarter of a pint of vegetable stock, two ounces of butter, mashed potatoes, salt and pepper, two ounces of grated cheese. Shell the nuts and put them through a mill or chop them finely. Cook the tomatoes and rub them through a sieve. Peel and chop the onion, fry it in one ounce of batter. Mix the curry powder with the stock, add to it the nuts, sieved toma-. toes, and the fried onion. Next stir in the breadcrumbs, chutney, parsley and thyme all finely chopped. Cook gently for five minutes. Boil the eggs hard. Rub the yolks through a sieve and add them to the mince, season, to taste. Beat the mashed potatoes quite smooth, add an ounce of butter to them, a seasoning of salt and pepper and the grated cheese. Form a wall of this in a fireproof dish and brown lightly in a hot oven. Turn the minca. into the centre and serve. Curried Rice and Tomatoes.—Thred ounces of rice, a small tin of tomato puree, one large onion, one cooking apple, one ounce of butter, salt and pepper, a small teaspoonful of curry powder, a tablespoonful of chutney, half a pint of milk, chopped parsley.? Boil the rice and leave it at the side of the stove to dry. Peel, core and slice the apple, peel and slice tha onion, fry these in the butter until they are quite tender. Add a season" ing .of salt and pepper, and the curry powder mixed with the milk, and simmer slowly for ten minutes. Add tho tomato puree to -the rice, also the curry sauce. Chop the chutney finely and stir it in. Pile on a dish, sprinkle with very finely-chopped parsley and serve.