s 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