25.  VEGETABLE MARROW AND NUT ROAST.

Make a paste as for nut roast (see recipe).  Peel marrow, scoop out the inside, and stuff.  Bake from 40 minutes to an hour in a hot oven.  Baste frequently.

26.  VEGETARIAN IRISH STEW.

1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or butter, 2 small carrots or parsnips, or 1 cup fresh green peas.

A saucepan with a close-fitting lid, and, if a gas stove is used, an asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew.  Skin the tomatoes, peel and quarter the onions, and put them into the saucepan with the nutter and shut down the lid tightly.  If a gas or oil flame is used, turn it as low as possible.  Put the asbestos mat over this and stand the saucepan upon it.  At the end of 1 hour the onions should be gently stewing in a sea of juice.  Add the potatoes now (peeled and cut in halves).  Also the peas, if in season.  Cook for another hour.  If carrot or parsnip is the extra vegetable used, cut into quarters and put in with the onions.  When done, the onions are quite soft, and the potatoes, etc., just as if they had been cooked in a steamer.

Note that the onions and tomatoes must be actually stewing when the potatoes are put in, as the latter cook in the steam arising from the former.  Consequently, they should be laid on top of the onions, etc., not mixed with them.  If cooked on the kitchen range, a little longer time may be needed, according to the state of the fire.  Never try to cook quickly, or the juice will dry up and burn.  The slow heat is the most important point.

27.  VEGETABLE PIE.

Cook the vegetables according to recipe for vegetable stew.  When cold put in a pie-dish (gravy and all) and cover with short crust.  Bake for half an hour.  If preferred, the vegetables may be covered with cold mashed potatoes in place of pie-crust.  Top with a few small pieces of nutter, and bake until brown.

28.  VEGETABLE STEW.

1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions, 2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut.

Scrub and scrape the carrot, turnip, parsnip and artichokes.  Peel the potato and onions.  Shred the onions and put them into a stew-pan with the nutter.  Shake over the fire, and fry until brown, but do not burn or the flavour of the stew will be completely spoilt.  Cut the carrot and parsnip and potato into quarters, the artichokes into halves, and put into the stew-pan with the onions.  Barely cover with water.  Bring to the boil and stew very gently until tender.  Skin the tomatoes, break in halves, and cook slowly to a pulp in a separate pan.  Add these, with the lemon juice, to the stew, and slightly thicken with a little wholemeal flour just before serving.

IV.—­CASSEROLE COOKERY.