Kelso Golf Club Bazaar

Vegetarian Recipes sent in by
Mrs
Murphy, Grampian Hills Hydro., Crie .
PROTOSE ROAST.
I tin (lz lb.) "protose." 1 heaped tablespoonful chopped
1 breakfastcupful zweiback or toast- parsley or grated onion.
ed breaderumbs. 1 oz. butter.
1 breakfastcupful mashed potatoes. add pinch salt.
2 yolks eggs.
First make pastry as follows :—Sieve I lb. "Artox" flour (or
pastry flour). Rub in 6 oz. butter with a little water. Knead
lightly and roll out.
Cut tin of `Protose' in two, lengthwise, heat through in a !steam-
,
er or raised up in a ,saucepan with a little water. Mix thorough-
ly all the other ingredients, line a suitable sized baking tin with
buttered paper, cover bottom and sides with part of the pastry,
and then a thin layer of the seasoning. Place heated "Protose"
in the centre, pact: round with the remainder of the seasoning.
Cover over with the remainder of the pastry, and bake in a
moderately hot oven (making sure that the bottom gets baked).
Turn out carefully and serve hot.
TOMATO SAUCE.
1 cupful strained tomatoes. 1 oz. butter.
1 cupful vegetable stock. 1 tablespoonful
g
round rice.
Vegetable stock can be prepared as follows:—Cut an onion into
,
small pieces, put into saucepan with 1 oz. butter, stir constantly
over fire until it begins to get a, golden brown, add 1 pint water,
a cup each finely cut celery, carrot, and turnip, a pinch of salt,
and
-simmer all together gently for 2 hours, and ,strain. Add 1
cup of this stock to 1 cup strained tomato. Bring to boil, and
stir in. 1 tablespoon ground rice, boil a few minutes, and tomato
sauce is ready for use.
1 lb. peeled potatoes.
� lb. onions.
1 head celery.
POTATO SOUP.
2 quarts water.
1-, pints milk.
1 oz. ground rice.
Peel and slice onions, put them in a basin with ,small handful
salt, let stand for 5 minutes and drain off water. (Onions pre-
pared in this way before cooking are not likely to disagree.) Put
potatoes, celery (cut in short leng ths), and onions into a sauce-