Vegetable Pie
1/4 cupful melted Crisco 6 potatoes 2 carrots 1 parsnip 1/2 head celery 1 cupful peas 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.