Soak the lentils over night; in the morning drain, cover with fresh water and bring to a boil. Drain again; put in fresh water and cook until tender. Drain once more; throw away the water and press the lentils through a colander. To them add the nuts, either ground or chopped, the bread crumbs and seasoning and milk sufficient to make the mixture the consistency of mush. Put into a greased baking dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve. 10 141 MEAT SUBSTITUTES Fa^TrfFou? VEGETABLE MEAT PIE ^ 1/2 cup lima beans i/^ cup hot milk 14 cup peanuts 1 hard-boiled egg Vi cup almonds Vz tablespoon chopped parsley 4 potatoes 1/2 tablespoon chopped onion 1/4 cup flour V2 teaspoon salt V2 saltspoon pepper✪ Vegetable Meat Pie Soak the beans over night; in the morning let them boil rapidly for one half hour. Drain; slip the beans from their skins and split them in halves. Blanch the almonds and chop them with the peanuts. Boil the potatoes, and when done, cut two of them into small cubes. Mash the remaining two and use them for a dough, adding four tablespoons of the hot milk, a little salt and the flour. Put a layer of beans in the bottom of the baking dish, a sprinkling of nuts, a little hard-boiled egg, potato blocks and sea- soning; then more beans, nuts, egg and potato, and so on until the material is all used. Roll out the potato dough the size of the baking dish; put it over the dish; brush with milk and bake h/^f an hour in a moderately quick oven. TOJT SOUFFLE 1 /Cup soft bread cnunbs Vi teaspoon salt 14 cup milk Dash of pepper 1/2 cup chopped nuts Whites of 3 eggs Put the milk and bread crumbs over the fire; cook until per- fectly smooth, stirring constantly. Remove from the fire; work in the nuts; add the seasoning; fold in the well-beaten whites of eggs; turn into a baking dish and bake in a quick oven from ten to fifteen minutes. Serve at once. ALMONDS WITH EGGS 1 cup milk 1 teaspoon vanilla extract 2 tablespoons sugar Vi teaspoon almond extract Grated rind of 1 lemon 3 ounces chopped almonds 1 tablespoon butter White of 1 egg 1 tablespoon flour 1 tablespoon sugar 3 eggs Few shredded almonds Put the milk into a saucepan with the sugar and lemon rind and allow it to simmer gently for half an hour. Blend the butter and flour; add the milk mixture; stir until it boils; then cook for five minutes. Beat the eggs; add the flavorings and almonds, 142 FS''of°Four MEAT SUBSTITUTES and stir all into the fii-st mixture. Stir with a wooden spoon over the fire until thick like batter; then turn into a baking dish. Cover with a meringue made from the white of egg and sugar; brown in the oven; sprinkle with shredded almonds and serve hot. NUT AND CHEESE RELISH 1 package cream cheese 1 cup chopped nut meats 2 tablespoons whipped cream 1 teaspoon chopped parsley Salt and red pepper✪ Nut and Cheese Relish Mix the cheese with the cream, nuts, parsley and seasonings. Roll into balls and serve cold, garnished with parsley and chopped nuts. 143 MEAT SUBSTITUTES fZX°^^?u? Family of Four iM. ^L^^SeVf^o-ur MEAT SUBSTITUTES Family of Four MEAT SUBSTITUTES FamUy"MFou? 146 LEFT-OVERS LEFT-OVERS

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Soak the lentils over night; in the morning drain, cover with fresh water and bring to a boil. Drain again; put in fresh water and cook until tender. Drain once more; throw away the water and press the lentils through a colander. To them add the nuts, either ground or chopped, the bread crumbs and seasoning and milk sufficient to make the mixture the consistency of mush. Put into a greased baking dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve. 10 141 MEAT SUBSTITUTES Fa^TrfFou? VEGETABLE MEAT PIE ^ 1/2 cup lima beans i/^ cup hot milk 14 cup peanuts 1 hard-boiled egg Vi cup almonds Vz tablespoon chopped parsley 4 potatoes 1/2 tablespoon chopped onion 1/4 cup flour V2 teaspoon salt V2 saltspoon pepper Soak the beans over night; in the morning let them boil rapidly for one half hour. Drain; slip the beans from their skins and split them in halves. Blanch the almonds and chop them with the peanuts. Boil the potatoes, and when done, cut two of them into small cubes. Mash the remaining two and use them for a dough, adding four tablespoons of the hot milk, a little salt and the flour. Put a layer of beans in the bottom of the baking dish, a sprinkling of nuts, a little hard-boiled egg, potato blocks and sea- soning; then more beans, nuts, egg and potato, and so on until the material is all used. Roll out the potato dough the size of the baking dish; put it over the dish; brush with milk and bake h/^f an hour in a moderately quick oven. TOJT SOUFFLE 1 /Cup soft bread cnunbs Vi teaspoon salt 14 cup milk Dash of pepper 1/2 cup chopped nuts Whites of 3 eggs Put the milk and bread crumbs over the fire; cook until per- fectly smooth, stirring constantly. Remove from the fire; work in the nuts; add the seasoning; fold in the well-beaten whites of eggs; turn into a baking dish and bake in a quick oven from ten to fifteen minutes. Serve at once. ALMONDS WITH EGGS 1 cup milk 1 teaspoon vanilla extract 2 tablespoons sugar Vi teaspoon almond extract Grated rind of 1 lemon 3 ounces chopped almonds 1 tablespoon butter White of 1 egg 1 tablespoon flour 1 tablespoon sugar 3 eggs Few shredded almonds Put the milk into a saucepan with the sugar and lemon rind and allow it to simmer gently for half an hour. Blend the butter and flour; add the milk mixture; stir until it boils; then cook for five minutes. Beat the eggs; add the flavorings and almonds, 142 FS''of°Four MEAT SUBSTITUTES and stir all into the fii-st mixture. Stir with a wooden spoon over the fire until thick like batter; then turn into a baking dish. Cover with a meringue made from the white of egg and sugar; brown in the oven; sprinkle with shredded almonds and serve hot. NUT AND CHEESE RELISH 1 package cream cheese 1 cup chopped nut meats 2 tablespoons whipped cream 1 teaspoon chopped parsley Salt and red pepper Mix the cheese with the cream, nuts, parsley and seasonings. Roll into balls and serve cold, garnished with parsley and chopped nuts. 143 MEAT SUBSTITUTES fZX°^^?u? Family of Four iM. ^L^^SeVf^o-ur MEAT SUBSTITUTES Family of Four MEAT SUBSTITUTES FamUy"MFou? 146 LEFT-OVERS LEFT-OVERS

The Institute cook book