Vegetable Stew With Dumplings

6 carrots

6 small turnips

1 large head celery

3 tomatoes

2 lbs. peas

1 onion

Butter and seasoning

Cut vegetables in medium sized pieces, cover with water and cook until tender, add butter size of an egg and salt to taste; thicken with a tablespoon of flour mixed with cold water. Peas should be cooked in separate kettle. Serve on large platter placing dumplings on edge and vegetables in center and peas on top.

Dumplings

2 cups flour 1 egg

1/2 cup raisins 1/4 teaspoon salt

2 heaping teaspoons baking powder Milk to make soft dough

Mix ingredients, form into a long roll, cut into twelve pieces, and drop into boiling - stew, cook for half hour.

Vegetable Stew With Rice

2 heads celery

3 turnips

3 tomatoes (medium-sized) 6 potatoes

2 carrots

3 tablespoons olive oil

1 teaspoon Vegex

2 tablespoons flour Salt

Parsley Boiled rice

Cut, celery, turnips, tomatoes, carrots, in medium sized pieces, season, add sufficient water to cover, and boil an hour and a half, then add potatoes. When potatoes are tender, add thickening. Serve on large platter with border of boiled rice.

Meat Substitutes And Entrees 39

Walnut Croquettes

1 cup boiled rice 1 cup chopped walnuts 1 cup bread crumbs 1 teaspoon olive oil

2 eggs

Sage

Salt, pepper

Mix above ingredients, adding enough water to moisten for handling. Form into cone-shaped croquettes and fry in deep crisco or form into patties and fry. A little tomato or lemon juice, also onion salt, may be added. These may be served with tomato sauce or brown gravy.

Walnut Steak

1 cup white flour 1 cup oatmeal

1 cup cornmeal

2 cups chopped walnuts 8 cups water

Salt Sage Vegex Onion juice

Brown flour and meal in oven or in skillet, add seasoning and nuts, moisten with two cups cold water, then stir in six cups of boiling water. Fill four ordinary baking powder cans and steam three hours. Slice and fry. This will keep several days, and may be made into Walnut Roast or Croquettes.

Walnut Roast

Use walnut steak, add one egg, one tablespoon olive oil, poultry seasoning, one teaspoon Vegex. Form into a mound on baking platter or tin, bake three-quarters of an hour. Pour over this tomato sauce and serve. What remains may be combined with rice, cornmeal mush, or similar left-overs and made into patties.