Vegetarian Cook Book

Heat the milk in a double boiler ; blend the flour together with a little cold milk, and stir in the hot milk; salt, and cook well. WALNUT GRAVY Walnuts, ground, 1 cup. Milk, 1 cup. Flour, 1 tablespoon. Flour, browned, 2 tablespoons. Water, 2 cups. Salt to taste. Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with the flour, and salt to taste. PARSLEY SAUCE Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce. TOMATO SAUCE Tomatoes, stewed, 1 quart. Butter, 1 tablespoon. Salt. Onion, minced, 1 tablespoon. Flour, 1 tablespoon. Put the tomatoes into a saucepan over the fire ; add the onion and salt; boil about twenty minutes; remove from range, and strain through a sieve. In another pan melt the butter; and as it melts, sprinkle in the flour, stirring till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use. CREAM TOMATO SAUCE Cream, 2 cups. Tomatoes, strained, 2 cups. Salt. Flour. Heat the cream and tomatoes in separate vessels; thicken with flour braided with cold water ; cook until flour is done. Pour half the cream into a round-bottom dish; and while beating, slowly add the tomato, then the remainder of the cream. Salt and serve. If it is desired to use skimmed milk, add butter after beating together. TOMATO GRAVY Oil, ^ cup. Flour, 3 tablespoons. Tomatoes, strained, 1 quart. Onion, grated, 1 tablespoon. Heat the oil, add the flour, brown, and mix with the hot tomato pulp and onion; cook five minutes. All green vegetables that are dressed with acid, salt, and oil, and eaten raw, are included in the list of salads; and they should always be served crisp and cool. Wash salad greens carefully, allowing them to stand in cold or iced water until crisp. Drain, and wipe dry with a soft towel, taking care not to bruise the leaves. Keep in a cool place till serving time. If they are not thoroughly dried, the water will collect in the bottom of the dish, and ruin any dressing used. Remove a thick paring from cucumbers, and a thick slice from each end; cut into thin slices, or into half-inch dice, and keep in cold water to which salt and lemon juice have been added, until ready to serve; then drain thoroughly. To make celery crisp, let it stand in cold water. Pare tomatoes, and keep in a cold place. Sprinkle with chopped ice at serving time. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. Asparagus, peas, string-beans, beets, cauliflower, etc., are all well utilized in salads. Freshly cooked vegetables or left-overs may be used, but all cooked vegetables must be cold and perfectly tender. By deftly combining these left-overs with the favorite dressing, there is material for a delicious and economical salad, to which the somewhat aristocratic name ' ' macedoine salad ' ' may be given. This salad may consist of a few or many kinds of vegetables, any combination pleasing alike to the eye and (143) the palate being permissible, and if care is taken in the arrangement, it may be made a very attractive dish.