1/4 cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
1/2 head celery
1 cupful peas
1 egg
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs
Peel and slice potatoes and partly boil them. Then prepare parsnip,
carrots, celery and onions, and cook them for fifteen minutes. Grease
large fireproof dish and place in all vegetables in layers, with
herbs, Crisco, salt and pepper to taste. Pour in white stock, cover
with layer of sliced potatoes and bake in moderate oven for one and a
half hours.
Sufficient for one large savory pie.
[Illustration]