Vegetables En Casserole

6 medium-sized potatoes 1 small turnip 1 cup canned peas 1 cup canned tomatoes 1 onion.

cup rice 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 4 cups brown stock.

Wash, pare and thinly slice potatoes. Wash and pare turnips, cut in one-half-inch slices and slices in cubes. Peel and slice onions. Pick over and wash rice. Put ingredients in alternate layers except stock in casserole, pour over stock, cover and cook in a slow oven three hours.

Jellied Vegetable Ring

Soak one tablespoon granulated gelatine in one-fourth cup cold water and dissolve in one cup boiling water; then add one fourth cup, each, sugar and vinegar, two tablespoons lemon juice and one teaspoon salt. Strain, cool, and when beginning to stiffen, add one cup celery cut in small strips, one-half cup shredded cabbage, one-third cup small cucumber cubes, one-fourth cup cold, cooked green peas, and one-fourth cup cold, cooked beets (cut in thin slices; then in fancy shapes). Turn into ring mould and chill. Remove to serving dish and arrange around jelly thin slices of cold cooked meat. Fill centre with Horseradish Cream Dressing (see p. 215) and garnish with watercress.

Jellied Vegetable Ring.

Jellied Vegetable Ring. - Page 181.

Vegetable Panachee

Cut cold boiled turnip and carrots in one-fourth-inch slices and slice in strips of uniform size. Line sides of a generously buttered oval mould with alternate strips of prepared vegetables and garnish bottom of mould with vegetables shaped with French cutters. Fill with finely chopped boiled spinach, seasoned with butter, salt, and pepper. Set mould in pan of hot water and bake until thoroughly heated. Remove to hot serving dish and serve with or without White Sauce.

Vegetable Panachee.

Vegetable Panachee.- Page 181.