For Vegetables, Entrees, Puddings, Etc

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

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A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Cooking oil, ½ cup.
Butter, ¼ cup.
Put into a saucepan and add Carrot, medium, 1.
Turnip, 1.
Celery stalks, with root, 2.
Parsley sprigs, 2 or 3.
Onions, large, 2.
All to be chopped fine;
place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add Flour, ½ cup.
Stir and mix thoroughly, until a rich brown, being careful not to burn.
Now add Strained tomato, 1 cup.
Boiling water to required consistency.
Strain through a fine sieve, and the stock is ready for use.
Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required.
When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste.
This should be of the consistency of broth when done.
Use with roast braized protose, etc.
Protose may be cooked with the vegetables if it can be afforded.
The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.