Vegetarian Cook Book

SCALLOPED TOMATOES Add broken bread or crackers to stewed tomatoes ; cook in double boiler, or in granite pan in oven. Butter, sugar, or salt may be added to taste. BAKED TOMATOES Select tomatoes of uniform size, wash, and remove a slice from one end; place in granite baking pan; on each tomato place a small piece of butter and a little grated onion; sprinkle with salt, and bake under cover. STEWED TOMATOES AND CORN Cut corn from the cob and stew with fresh tomatoes, or add canned corn to stewed tomatoes, and heat, season, and serve. SCRAMBLED TOMATOES Tomatoes, 6. Eggs, 3. Butter. Salt. Remove the skins from six tomatoes, and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled; beat up eggs; and just before you serve, turn them into the saucepan with the tomatoes, and stir, allowing them time to get thoroughly done. CELERY Cut off all the roots and remove all the decayed and outside leaves. Wash thoroughly, being careful to remove all specks and blemishes. If the stalks are large, divide them lengthwise into two or three pieces. Place base downward in a celery glass, which should be nearly filled with cold water. STEWED CELERY Celery, tender stalks, 6. White sauce, 2 cups. Cut the celery into half-inch lengths, and cook in boiling salted water. When tender, drain, and pour over this the sauce. Heat well, and serve. The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred. PARSNIPS ON BROWN GRAVY Peel young parsnips, and steam until done; place in oiled granite pan, cover with thin brown gravy, place in medium hot oven, and bake under cover until done. Sliced protose or nuttolene may be added and baked with the parsnips. BAKED PARSNIPS Scrape and cut in half lengthwise, and boil till tender; put in a shallow baking pan, put a few pieces of chopped butter or a little cooking oil on top, sprinkle lightly with sugar, pour over sufficient cream to about half cover, salt to taste, and bake a rich brown. PARSNIPS IN EGG SAUCE Clean and cut into small dice, and boil in a little salted water until tender; drain, and pour over sufficient egg sauce to cover, STEWED PARSNIPS After washing the parsnips, slice them about half an inch thick ; put them in a saucepan containing barely enough boiling water to cook them ; add a tablespoonful of butter, season with salt, then cover closely, and stew them until the water has cooked away, and until they are soft, stirring often to prevent burning. When they are done, they will be of a light straw-color, and deliciously sweet, retaining all the nutriment of the vegetable. CARROTS A LA CREME Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over them some hot rich milk, and let simmer till done. Add a little butter ; season with salt. CARROTS WITH EGG SAUCE Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, add egg sauce, and serve. PUREE OF CARROTS Clean young carrots, cut into slices, and boil in salted water until tender. Drain, press through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree, YOUNG TURNIPS