Page:Every Woman's Encyclopedia Volume 1.djvu/430

 KITCHEN AND COOKERY 408 Method : Thoroughly mix the above ingre- dients in a basin. Form the mixture into tiny balls, and fry them to a golden brown in butter or vegetable butter. MOCK TURKEY GALANTINE Stuff a large vegetable marrow (after having cut out all the seeds) with the following mixture. One pound of breadcrumbs, one pound of flour, two ounces of proteid food, four ounces of braised mushrooms (minced), four ounces of braised onions (minced), four beaten eggs, one tea- spoonful of powdered sage, one teaspoonful of chopped parsley, four ounces of butter or vegetable butter. Mix the above in a basin thoroughly, and stuff the marrow. Steam for two hours. Then carefully wrap it in a cloth and put under a press for two hours. Carefully cut off the skin and glaze. This can be served hot or cold. Decorate with piped butter and serve with salad if eaten cold. Serve with celery sauce poured over it and fried sausages round it if served hot. CELERY SAUCE FOR GALANTINE, IF SERVED HOT Braise four ounces of celery in two ounces of butter for ten minutes. Add a bay-leaf, pepper and salt to taste, and one ounce of flour. Stir until smooth ; then add one gill of milk, and cook for ten minutes. Strain and serve. SAUSAGES Ingredients : Four ounces of breadcrumbs. Four ounces of proteid food. One tablespoonful of chopped onion. A pinch of salt and pepper. One teaspoonful of marmite. One ounce of butter. Half a gill of vegetable stock. The yolk of one egg. Thyme and sage (or mixed herbs). Vegetable butter for frying. Method : Mix all well together ; form into sausage shapes. Brush these with the white of egg, and fry a dark brown in boiling vegetable fat. NUT ROAST AND BROWN GRAVY (Which can take the place of the mock turkey galantine if it is preferred) Ingredients : Two ounces of breadcrumbs. Two ounces of proteid food. Two ounces of (milled) nuts. Two eggs. One teaspoonful of marmite. Two ounces of butter. One tablespoonful of finely-chopped onion. A quarter of a teaspoonful of thyme. A quarter of a teaspoonful of sage. One teaspoonful of chopped parsley. Method : Fry the nuts with a small piece of onion and a little butter, then pass them through the nut-mill. Add the breadcrumbs and proteid food. Mix all the dry ingredients together • add the eggs and the marmite (which has been dissolved in a little butter), and shape in a long roll. Bake for half an hour in a moderate oven placing a well-greased paper over the roll. N.B.— Red-currant jelly can be eaten with this. BROWN GRAVY Ingredients : Half an ounce of butter. Half an ounce of flour. One gill of vegetable stock. One onion. Mushroom ketchup. Method : Put the butter in the saucepan and brown gradually, stirring in the flour carefully. i When this is well browned, add to it the onion (which should be burnt or fried on the outside), the toast, and the vegetable stock and mush- room ketchup. CHANDOS POTATOES Cook some fair-sized potatoes gently in their skins so as not to break them. When done, cut them in half lengthwise and take out the centres, leaving enough to form a firm shell. Mash the centres with a little butter, creank, and chopped parsley, with a squeeze of lemon juice ; pepper and salt to taste. Fill in the shells (if possible, by piping them), and brown slightly before serving. CHRISTMAS PUDDING Ingredients : Half a pound of breadcrumbs. Two ounces of proteid food. One pound of vegetable butter. One pound of currants. One pound of stoned raisins. Half a pound of sultanas. Half a pound of mixed peel. Half a pound of honey. One lemon rind and juice. Eight eggs. Four ounces of blanched pine kernels and almonds A quarter of an ounce of mixed spice. A pinch of salt and nutmeg. A wineglass of brandy or sherry. Method : Mix the dry ingredients on a pastry- board. Make a " bay," mix in the eggs and honey with a gill of milk. Thoroughly mix and rub down all together. Then put all into a greased basin and steam for nine hours. Serve with sweet lemon or brandy sauce. A SHORT PASTRY .FOR MINCE-PIES Ingredients : Half a pound of flour. Five ounces of butter or vegetable butter (or both mixed together). .^ Two yolks of eggs. w Two tablespoonfuls of water. * Juice of one lemon. A pinch of salt. Method : Rub the butter into the flour with the tips of the fingers • on the pastry-board. Make a " bay," put in the eggs and water, and stir all together lightly. Roll out the pastry. until a quarter of an inch thick, and line the patty-pans (having first greased them with vegetable butter). Fill them with a good mincemeat, substituting vegetable butter and pine kernels for suet ; cover with a thin layer of pastry, and bake for half an hour. Dust the mince-pies when baked with castor sugar, and serve hot. BAKED CHESTNUTS (at Desscrt) Cut the tips off some English chestnuts, place them on an oiled tray, and bake for fifteen to twenty minutes in a very hot oven. Slow cooking spoils this delicacy. Serve hot on a napkin immediately. "Proteid food" is a nourishing basis, that takes the place of meat. " Agar Agar " is a seaweed gelatine that takes the place of animal gelatine. " Marmite " is a vegetable extract that takes the place of meat extracts and gravies. It colours and flavours meatless gravies and sauces, and makes them taste almost exactly the same as ordinary meat gravies. These substitutes can be bought at any Health Food Stores or at most ordinary stores. The following are good firms for supplying materials, etc., mentioned in this Section :— Messrs. Appleyards, Ltd. (Artox Flour); Brown & Poison (Corn Flour) ; G. Borwick & Sons. Ltd. (Baking Powder) ; J. 8. Fry & Sons, Ltd. (Coooa) ; C. R. Shippam (Tongues, Potted Moats, etc.).