Cooking With Gas ~ Vegetarian Meals

Vegetarian Dishes

Cheese and Potato Pie

  • 1½ lbs potatoes
  • 2 hard-boiled eggs
  • 2 oz grated cheese
  • 1 oz butter
  • 1 oz breadcrumbs
  • ½ pint white sauce
  • Seasonings

Cook the potatoes in boiling salted water and cut them into ¼ inch slices. Slice the egg thinly. Grease a dish and fill it with alternate layers of potatoes, egg, cheese, seasonings and sauce. Sprinkle the top of the dish with crumbs and cheese, put on the butter in little dabs, and put into a hot oven (or under the griller) to brown. [Gastat 8].

Cauliflower au Gratin

  • 1 cooked cauliflower
  • ½ pint white sauce
  • 1 oz breadcrumbs
  • Salt and cayenne pepper
  • 2 oz grated cheese

Put the cauliflower in a buttered fireproof dish. Add the salt, pepper and two-thirds of the cheese to the white sauce, mixing it very smoothly. Pour it over the cauliflower, sprinkle the crumbs and the rest of the cheese on top and place under the griller (or in a hot oven) till nicely browned. [Gastat 8].

Devilled Tomatoes

  • ½ lb firm tomatoes
  • 2 oz butter
  • 1 hard-boiled egg
  • Juice of half a lemon
  • ½ teaspoonful “made” mustard
  • ¼ teaspoonful sugar
  • 2 fresh eggs
  • 1 oz grated cheese
  • Salt and cayenne pepper

Skin the tomatoes (drop them into boiling water for a few minutes, the skins will then peel off easily). Slice them thinly. Mix together the yolk of the hard-boiled egg, sugar, lemon juice, mustard, grated cheese and seasonings. Melt the butter and add it. Beat the eggs well, add them to the butter, etc, lay the tomato slices in a greased dish, pour on the mixture, and bake in a moderately hot oven for about 20 minutes [Gastat 6].

Nut Cutlets

  • 4 oz mixed minced nuts
  • 1 oz butter
  • 2 oz white breadcrumbs
  • 1 oz flour
  • 1 teaspoonful finely chopped onion
  • ¼ pint milk
  • ½ teaspoonful chopped parsley
  • Salt and pepper
  • Juice of half a lemon
  • Yolk of egg
  • Brown breadcrumbs
  • Fat for frying

Make a panada with the butter, flour and milk, add to it the nuts, crumbs, onion, parsley and lemon juice, and mix well. Form into cutlet-shaped pieces, dip in yolk of egg, coat with the brown crumbs and fry in smoking-hot fat.

N.B.Tomato Sauce may be served with this dish.

*Stuffed Potatoes

  • 6 large round even-sized potatoes, not cooked
  • 2 oz breadcrumbs
  • 2 oz dripping, chopped up
  • 1 oz grated cheese
  • 1 egg
  • ½ teaspoonful chopped parsley
  • ½ teaspoonful mixed herbs
  • ½ a saltspoon cayenne pepper
  • Salt

Wash and thinly peel the potatoes, cut a slice off the tops and carefully scoop out the centres of the potatoes. Mix together all the dry ingredients, beat and add the egg, mix well. Fill the potato cases with this mixture and put a small piece of butter on the top of each. Put them into a well greased dish and bake in a fairly hot oven for about 30 minutes. [Gastat 7].

N.B.-The time to bake will depend on the size of the potatoes.

If the stuffing mixture is to dry, add another egg or a little milk.
Some skinned and chopped tomatoes may be mixed in with the stuffing, or some cold cooked peas, chopped capers, etc.
Cold fish or ham may be used for stuffing in place of cheese.
An easier method is to parboil the potatoes, cut a slice off the top, and proceed as above.

*Tomato and Egg Pie

  • 1 lb tomatoes
  • 4 hard-boiled eggs
  • Seasoning
  • White sauce
  • About 6 oz any kind of pastry

Blanch, skin and slice the tomatoes, and slice the eggs. Put the tomatoes and eggs in alternate layers into a well-greased dish. Pour about half a pint of sauce over the mixture. Put on a cover of pastry, decorate the edges and bake in a fairly hot oven for about 30 minutes. [Gastat 7].