Tried favourites cookery book

Place potatoes finely sliced, chopped carrot and onion, and the beetroot and turnip, out veiy small, also celery cut in short lengths, in pan with 2 tablespoonfuls water. Cover closely and simmer slowly on top of stove. When hot, pour over them a cup of boiling nut cream, made by stirring 1 tablespoonful of nut butter in a cup of water. Stir together and serve hot. Vegetable Sausages. Boil 3 carrots, 4 onions, and 2 parsnips. Then chop all fine and prepare ½ pint of yellow peas, cook them soft; pound them well up ; add the chopped vegetables, also finely chopped parsley, a small bit of garlic chopped, salt and pepper, with 2 eggs and ½ lb. bread crumbs to stiffen the whole. Roll into pieces about size of ordinary sausages ; dip in egg and bread crumbs ; then fry in butter or vegetable oil — the oil must be boiling. Vegetarian Pie. ½ lb. imperial peas, soaked and boiled soft, ½ lb. lentils, and 1 lb. onions stewed soft. Cover with bread ci-umbs and bits of butter, and bake. , Vegetarian Pie (2). 1 lb. Potatoes, 1 lb. Mushrooms or Tomatoes, 1 large Onion, 1 oz. Butter, Pepper and Salt. Peel and slice potatoes, put in dish with mushrooms or tomatoes cut up, also onion and seasoning. On top put the butter broken up, add a little water. Cover with short pastry and bake 1 hour. Vegetarian Scotch Haggis. ½ lb. of Flour, ½ lb. of Bread Crumbs, 6 oz. of Butter, a small Onion, chopped, a small teacupful of Oatmeal, 2 Eggs, and moisten with water; Pepper and Salt to taste. Boil for about 3 hours. Vegetarian Sweetbreads. Stew 1 large parsnip, 1 onion, and 1 artichoke in milk, and flavour with white pepper, very little salt, and a small pinch of mace. When quite soft, cut parsnip in slices and place on top of each piece of Cheddar cheese of same size. Lay these on a thick slice of buttered toast and put in quick oven till cheese becomes soft and slightly brown. While this is cooking, thicken the milk after straining onion and artichoke from it, with a nut of butter and a small spoonful of flour. When the sauce boils 5 minutes, pour it on the “sweetbreads” when they are taken from the oven. Decorate with small sprigs of parsley. SALADS, SAUCES, &c. SALADS. A salad dressing requires a spendthrift for oil, a judge for salt, a miser for vinegar, and a madman to mix them.— Spanish Proverb. French vinegar must always be used with oil. ' Malt vinegar imparts a very disagreeable taste to the salad, for which the oil is often blamed. When preparing lettuce, place a little water in bottom of deep dish, and put in lettuces, then cover with muslin or thin calico, wetted, and they will keep_ beautifully crisp. Either tear up the lettuce with your fingers, or cut with a silver knife. Salad should not be too wet, and, when mixed, all the oil and vinegar should adhere to the lettuce, etc., -and not be in the bowl. Nothing but practice will teach the exact quantity of oil and vinegar to use. It is impossible to give the exact quantities, as the lettuce may vary in size. A salad in which cucumber is used will always be more moist than one made of lettuce alone. Beetroot Salad. 2 boiled Beetroots, 2 Eggs (hard boiled). Salt, Pepper, Oil, Vinegar. Cut the beetroot into slices, also the egg. Arrange alternately lound a glass disli.; season, and pour over a little oil and vinegar. Sei've in an hour. Celery Salad.