This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
3 onions, chopped
4 tablespoons (2 ozs.) butter substitute
1 tablespoon curry powder or paste 1 tablespoon flour 1 tablespoon chopped parsley
2 cups (1 pt.) stock or water 4 cups (1 qt.) cut cooked vegetables Boiled rice
1 pimento, shredded
2 hard-cooked eggs, quartered
Peel onions and fry them in butter substitute to a nice brown color; add curry powder, flour, parsley, strained lemon juice, and stock. Simmer twenty minutes, add vegetables, such as turnip, peas, carrot, cauliflower, string beans, etc. Mix carefully, and cook slowly ten minutes. Arrange rice in a border on hot platter, put vegetables and sauce in center. Garnish with pimento, or lemon slices, and eggs. Serve hot.
1 cup (1/2 pt.) lentils
2 cups (1/2 lb.) bread crumbs 1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon powdered nutmeg
1 egg, beaten
Wash lentils and then tie in cloth, leaving room to swell. Boil four hours in plenty of water and turn into a bowl, add bread crumbs, seasonings, and egg. Form into neat rolls, flour well, and fry in smoking hot fat. Drain and serve hot with tomato or brown sauce,
3/4 lb. macaroni
1 cup (1/2 pt.) brown gravy
1 cup (1/2 pt.) tomato sauce 1 cup (1/4 lb.) grated cheese
Boil macaroni in plenty of boiling salted water for three fourths of an hour. Drain and put into a saucepan, add gravy and sauce. Make very hot, turn into a hot dish, sprinkle cheese over top, and serve at once.
1 cup (3 ozs.) fine oatmeal
1/2 cup (2 ozs.) flour or potato flour 1/4 teaspoon salt 2 1/2 cups (1 1/4 pts.) milk
1/4 cup (1 1/2 ozs.) brown sugar
1 teaspoon grated lemon rind
2 tablespoons cream
1 1/2 cups (3/4 pt.) stewed apples Honey or sirup
Mix together oatmeal, flour, salt, and one half cup of the milk. Into a saucepan pour remainder of milk, add sugar and lemon rind; bring to boiling point and stir in oatmeal mixture. Continue to stir until it boils, then simmer ten minutes. Stir in cream. Pour half of mixture into greased fireproof dish, next put in apples, then pour in remainder of mixture. Bake in moderate oven thirty minutes. Serve hot, with honey or sirup.
2 cups (1 pt.) okra, sliced
2 cups (1 pt.) corn, cut from cob
1 cup (1/2 pt.) milk or water
2 teaspoons flour
2 cups (1 pt.) tomatoes, sliced
1 tablespoon (1/2 oz.) butter substitute 1 onion, chopped 1 teaspoon salt 1/2 teaspoon pepper
Wash and remove stem ends of okra pods, cut into thin slices, and fry ten minutes in butter substitute; add corn, milk, or water mixed with flour, tomatoes, onion, and seasonings. Mix well and pour into greased pudding dish and bake in moderate oven thirty minutes. Serve hot.
1 cup (1/2 pt.) beans 1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons (1 oz.) butter
\ teaspoon powdered nutmeg
Soak beans overnight in cold water, pour off water, pick them, and put into a saucepan covered with water. Let them cook in the oven six hours. Strain off liquid and keep it for stock, then mash or pound beans, add seasonings and butter. Put into small pots or jars and cover with clarified butter.
This mixture makes a fine sandwich filling.