Vegetable Pie

1/2 package macaroni, cooked

1 large onion

1 carrot

3 stalks celery

1 cup (1/2 pt.) green peas

3 tomatoes, skinned and sliced 3 tablespoons bread crumbs 1 tablespoon chopped parsley Vegetable stock or gravy Salt and pepper to taste

Pastry

Cut macaroni into short lengths. Cut onion, carrot, and celery into small cubes and boil until tender in boiling salted water. Drain and mix them with macaroni, tomatoes, bread crumbs, parsley, and seasonings. Moisten well with stock or gravy, or the water in which vegetables have been boiled. Turn mixture into a greased fireproof dish and cover neatly with pastry. Bake in a moderate oven thirty minutes, or until pastry is cooked.

If pastry is not convenient, cover top of pie with mashed potatoes, or with thin slices of tomato, or with a layer of bread crumbs and tiny bits of butter.

The vegetables may be varied with the season.

Vegetarian Roast

1 cup (1/2 pt.) soy beans

1/4 pound spaghetti, cooked

2 onions, chopped

2 tablespoons (1 oz.) butter substitute

2 eggs, beaten

1 cup (4 ozs.) chopped coconut

1 teaspoon chopped parsley

1/2 teaspoon celery salt

1/4 teaspoon pepper

1 cup (4 ozs.) bread crumbs

Vegetarian Roast. Page 264.

Soak beans twelve hours. Cover with boiling water and cook three hours. Drain and put them through a food chopper, add bread crumbs, onions cooked in butter substitute, eggs, coconut, parsley, and seasonings. Mix well and press into a well-greased tin. Bake in moderate oven one hour, basting frequently. This is nice served with brown gravy hot from the oven; but it is also good cold cut into slices like meat and eaten with salad, or pickled beets. Any kind of nuts may take the place of the coconut.

Vermicelli With Tomato Sauce

1/2 package vermicelli, crushed 2 tablespoons (1 oz.) butter substitute 1 cup (1/2 pt.) tomato sauce

3 tablespoons grated cheese 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper

Fingers fried bread

Boil vermicelli in plenty of boiling salted water fifteen minutes, then drain. Melt butter substitute in a saucepan, and when hot put in vermicelli, tomato sauce, cheese, and seasonings; stir over the fire until cheese is melted, cook gently five minutes, then turn out on to a hot dish, garnish with bread, and serve very hot.