The Healthy Life Cook Book, 2d ed. | Page 9

pith and pips. (Cut it in
halves to do this, or, better still, if possible cut off one end and scoop

out inside with a long knife.) Tie the two halves together with clean
string. Stuff the marrow and bake for 40 minutes on a well-greased tin.
Lay some of the nutter on top and baste frequently until done. It should
brown well. Serve with brown gravy or white sauce.
25. VEGETABLE MARROW AND NUT ROAST.
Make a paste as for nut roast (see recipe). Peel marrow, scoop out the
inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste
frequently.
26. VEGETARIAN IRISH STEW.
1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter
or butter, 2 small carrots or parsnips, or 1 cup fresh green peas.
A saucepan with a close-fitting lid, and, if a gas stove is used, an
asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew.
Skin the tomatoes, peel and quarter the onions, and put them into the
saucepan with the nutter and shut down the lid tightly. If a gas or oil
flame is used, turn it as low as possible. Put the asbestos mat over this
and stand the saucepan upon it. At the end of 1 hour the onions should
be gently stewing in a sea of juice. Add the potatoes now (peeled and
cut in halves). Also the peas, if in season. Cook for another hour. If
carrot or parsnip is the extra vegetable used, cut into quarters and put in
with the onions. When done, the onions are quite soft, and the potatoes,
etc., just as if they had been cooked in a steamer.
Note that the onions and tomatoes must be actually stewing when the
potatoes are put in, as the latter cook in the steam arising from the
former. Consequently, they should be laid on top of the onions, etc., not
mixed with them. If cooked on the kitchen range, a little longer time
may be needed, according to the state of the fire. Never try to cook
quickly, or the juice will dry up and burn. The slow heat is the most
important point.
27. VEGETABLE PIE.

Cook the vegetables according to recipe for vegetable stew. When cold
put in a pie-dish (gravy and all) and cover with short crust. Bake for
half an hour. If preferred, the vegetables may be covered with cold
mashed potatoes in place of pie-crust. Top with a few small pieces of
nutter, and bake until brown.
28. VEGETABLE STEW.
1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions,
2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut.
Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the
potato and onions. Shred the onions and put them into a stew-pan with
the nutter. Shake over the fire, and fry until brown, but do not burn or
the flavour of the stew will be completely spoilt. Cut the carrot and
parsnip and potato into quarters, the artichokes into halves, and put into
the stew-pan with the onions. Barely cover with water. Bring to the boil
and stew very gently until tender. Skin the tomatoes, break in halves,
and cook slowly to a pulp in a separate pan. Add these, with the lemon
juice, to the stew, and slightly thicken with a little wholemeal flour just
before serving.
IV.--CASSEROLE COOKERY.
Casserole is the French word for stew-pan. But "Casserole Cookery" is
a phrase used to denote cookery in earthenware pots. It commends
itself especially to food-reformers, as the slow cookery renders the food
more digestible, and the earthenware pots are easier to keep clean than
the ordinary saucepan. The food is served up in the pot in which it is
cooked, this being simply placed on a dish. A large pudding-basin
covered with a plate may be used in default of anything better. A clean
white serviette is generally pinned round this before it comes to table.
Various attractive-looking brown crocks are sold for the purpose. But
anyone who possesses the old-fashioned "beef-tea" jar needs nothing
else. It is important to ensure that a new casserole does not crack the
first time of using. To do this put the casserole into a large, clean
saucepan, or pail, full of clean cold water. Put over a fire or gas ring,
and bring slowly to the boil. Boil for 10 minutes and then stand aside to

cool. Do not take the casserole out until the water is cold.
0. FRENCH SOUP.
2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2
cloves, 6 peppercorns, 3 qts. water.
Scrape and cut up carrots and turnip. Slice the leek, and cut celery into
dice. Shred the cabbage.