Recipes for a meatless day

From Home Notes, January 26th 1918.

OUR MEATLESS DAY.

Miss Lydia Chatterton gives you some splendid recipes which contain no meat at all.

We all know how much the winning of the war can be helped by the strictest economy in the use of all food, especially that which comes from abroad; so if you resolve to live as much as is possible on the products of your cabbage patch, you are indeed doing your bit in a practical way.
Be sparing with sugar, flour, meat, fats, and cereals of all kinds, and make the most of all root vegetables—remembering that they contain a goodly percentage of sugar, and also that they can in many instances take the place of flour, such as thickening for soup.  This week I'm going to give you some special recipes for meatless days—try them, and you'll have no complaints, I assure you.
Try cauliflower cream and potato scones for breakfast, and you have a good nourishing meal without bread or meat.  Start the dinner with muligatawny soup, followed by a good vegetable pie and a ginger pudding, and you will feel satisfied on the coldest day.

Cauliflower Cream.

1 cauliflower
A dash of cayenne
2oz. dry cheese
½ teaspoonful of very finely chopped parsley and thyme
1 oz. margarine or butter
Salt and pepper
1 tablespoonful of milk.
Boil the cauliflower until tender, then take all the white part and beat it with a fork until it is a creamy mass.  Season well with salt, pepper and cayenne, then add the herbs, the cheese finely grated, and the milk.  Put the mixture in a fire-proof dish, sprinkle a little grated cheese over, and the butter in small scraps.  Brown in the oven or under the griller.

Potato Breakfast Scones.

¼ lb. flour
2oz. margarine or butter
½ lb. potatoes (weighed after being cooked and peeled)
1 teaspoonful of salt
1 teaspoonful of baking powder
½ tumbler of milk
1 dried egg.
Rub the margarine into the flour, add the salt and baking-powder, well mix with the potato mashed quite free from lumps.  Make to a paste with the soaked egg and milk.
Roll out, cut into scones, and hake for a quarter of an hour.  Eat hot.
Any left over are very good split and toasted another day.

Mulligatawny Soup.

1 onion
1 dessertspoonful of flour
1 quart of vegetable stock or liquor that meat has been boiled in
1 dessertspoonful of fine oatmeal
A few drops of essence of cloves
1 apple
2 oz. dripping or butter
A teaspoonful of lemon juice
1 tablespoonful of curry powder
A little boiled rice
Chop the onion finely and fry it in the butter. Stir in the curry powder and flour. Then stir in gradually the stock until quite smooth, add the apple peeled, cored and grated, the clove essence, lemon juice and a good seasoning of salt.  Boil all together gently for half an hour, being careful it does not burn.  Serve with plain boiled rice.

Vegetable Pie.

1 large onion
2 carrots
1 stick of celery
2 turnips
A teaspoonful of finely chopped parsley
Pepper and salt
1 tablespoon haricot beans
2 oz. butter or margarine
Mashed potato
Soak the beans overnight. then boil them until tender.  Peel and cut up the onion and other vegetables.
Dissolve the butter in a saucepan, put in all the vegetables wet from being washed.  Put the lid on firmly, and let them cook gently until tender.  No water is needed.  Put the cooked vegetables into a pie-dish, sprinkle parsley and seasoning between.  Cover with mashed potato, and bake until brown.

Ginger Pudding.

1 tablespoon of maize flour
1 big teaspoonful of ground ginger
4 oz. of mashed potato
4 oz. flour
2oz. dripping or suet
½ pint of milk
1 tablespoonful of golden syrup or treacle
A saltspoonful of carbonate of soda.

Mix together the flour and maize, add the finely chopped suet or rub in the dripping. Mix well with the potato, ground ginger, soda, and syrup.  Mix to a batter with the milk and steam in a basin for two hours.

Serve plain or surround with some heated marrow ginger.

THICK VEGETARIAN SOUP WITHOUT FLOUR.

Delicious creamy soups can be made with vegetables, milk and water, and 1 or 2 oz. margarine or dripping. 

Potato, turnip, parsnip, carrot, artichoke, dried peas, lentils, or cauliflower —any of these may be chosen, or a mixture of several—remembering the dried ones must be soaked first for twenty-four hours. 

A slice or two of onion is an improvement to any of them; so are a few scraps of dry cheese grated and added at the last minute. 

The method is very simple.  Clean, peel and cut up the vegetables.  Melt the butter or dripping in a stewpan, put in the wet vegetables, cover closely, and cook slowly until they are quite soft.  Rub through a sieve.  Return the pulp to the stewpan.  Season well.  Add milk or milk and water to make it a pleasant consistency. Make very hot and serve.

[I don't know what "marrow ginger" was.  Essence of cloves sounds more like something to relieve toothache than a spice, and perhaps was then used for both.]