Vegetarian Cook Book

Boil young beets and new potatoes separately until tender; peel, slice, and put in alternate layers in a baking dish; season with salt, and moisten with rich milk. Bake until nicely browned. BAKED BEETS Select young, smooth, red beets of uniform size; clean thoroughly; bake in a slow oven from two to six hours; when done, remove the skins, and dress with lemon juice or cream sauce. STEWED YOUNG BEETS Beets, 2 pounds. Oil, 2 tablespoons. Flour, 2 teaspoons. Lemon juice, 6 tablespoons. Water, 2 cups. Salt. Red coloring, 1 teaspoon. Steam or boil the beets until tender. Peel, cut in eighths or quarters, and serve in a sauce made by heating the water, lemon juice, oil, and salt, and thickening the same with the flour braided with a little water. Add the coloring, pour over the beets, and serve. SPINACH Trim the spinach, and wash in three or four waters to remove the grit. Cook in boiling water about twenty min- utes, removing the scum. Do not cover tlie vessel while cooking. When tender, turn into a colander, drain, and press well. Chop fine, put into a saucepan with butter and salt, set on the fire, and cook till quite dry, stirring it all the time. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs. CREAMED CHESTNUTS Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour. Pour this over the chestnuts. Serve as a vegetable. STEWED GARBANZOS Garbanzos belong to the legume family, with peas, beans, etc. They have a meaty flavor distinct to themselves, and make a desirable change in one's dietary. They are no more expensive than lentils, and can be obtained by any purveyor. They do not cook soft when done, like other legumes, but should mash when pressed between the thumb and finger. Soak over night, wash well, and start to cook in cold water, cooking slowly until tender, which will require four or five hours. ARTICHOKES There are two varieties, one known as the globe, flower, or burr, and the other as the Jerusalem artichoke. To cook the former, wash well in several waters, cut off the tips, round off the bottom, and remove the outer leaves. Boil in salted water. Serve with mayonnaise. For Vegetables, Entrees, Etc. OLIVE SAUCE Take one fourth cup of ripe olives, and after extracting the stones, chop fine. Stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander, and add the stewed olives. Season with salt. BROWN REGENCY SAUCE (For vegetables and roasts) Nut butter, % cup. Sage, 1 tablespoon. Flour, browned, 3 heaping tablespoons. Salt. Onion, minced, 2 tablespoons. Water, 1% quarts. Mix all together, put in an enameled baking pan, cover, and bake till of the desired consistency. HOLLANDAISE SAUCE Butter, 1 tablespoon. Flour, 1 tablespoon. Salt. Lemon juice, 2 tablespoons. Egg yolks, 2. Nutmeg. Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain and serve. (133) SAUCE IMPERIAL ^ Tomatoes, stewed, 1 quart. Bay leaves, 2.