Recipe: Vegetable Balls

These are an excellent addition to stews. Boil till soft, and mash up together equal quantities of POTATOES, turnips, carrots, lentils, vegetable marrow, and haricot beans, and season nicely with pepper, salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying batter, and fry the balls in vege-butter or oil till golden brown.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Vegetable Loaf

One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:

  • 2 eggs
  • ¾ cup dried breadcrumbs
  • 2 teaspoons poultry seasoning
  • 2 teaspoons celery salt
  • ½ cup whole wheat flour
  • 1½ cups tomato juice and pulp
  • 2 teaspoons onion juice
  • ½ teaspoon salt
  • 2 cups chopped peanuts

Mix thoroughly. Place in greased baking dish. Bake 30 minutes

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: New England Boiled Dinner

A combination of food that is much used by the people of the New England States and has become famous throughout the United States, consists of corned beef, POTATOES, turnips, and cabbage. As may well be imagined, such a combination forms practically all that is necessary for a home dinner.

Select a good piece of corned beef and put it to cook in boiling water. About 30 minutes before the beef has finished cooking, add additional water, if necessary, and into this place an equal quantity of Irish POTATOES, turnips, and cabbage prepared in the required way and cut into thick slices or chunks. Cook until the vegetables are tender. Then remove the beef to a platter, surround with vegetables, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Vegetable Stew

Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2 carrots, a little white celery, and 1 pint of water. Allow all to stew for 2 hours, then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. Add to the stew, and serve.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Vegetable Pie

1/2 lb. each of tomatoes, turnips, carrots, POTATOES, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste. Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust, and bake until it is brown.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Buttered Swedish Turnips

Swedish turnips are mostly given as food to cattle; true, but there is no good reason why they should not be considered as excellent food for man, for they are sweeter, and yield more substance than the ordinary turnips; let them be peeled, boiled in plenty of water, and when done, mashed with a little milk, butter, pepper, and salt.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Creamed Turnips

Turnips, both yellow and white, make an excellent dish when dressed with a cream Sauce. Prepare the desired number of turnips by cleaning and peeling them and cutting them into dice about 1/2 inch in size. Cook until tender in boiling salted water and drain. Prepare a medium white Sauce and pour over the turnips. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)