The Portland Woman's Exchange Cook Book

Three hard eggs, one cup white sauce, six slices toast, parsley. Method : ( 1 ) To hard cook eggs, drop egg in 2 cups of cold water; for each additional egg, add three- fourths cup of water. Get water to boiling point, then allow them to remain in it 25 minutes. Toast bread. (2) When eggs are cooked, make white sauce. (3) Separate yolks from whites, and chop whites and add them to white sauce. (4) Pour over toast on serving dish. (5) Force yolks through potato ricer or strainer and sprinkle over top. (6) Garnish with parsley. Lentil Fritters. Yi pint of red lentils. 1 spring parsley. Salt and pepper. 1 onion. 1 sprig of thyme. 2 eggs. Wash and pick over the lentils, tie them tightly in a cloth with the parsley, thyme and onion sliced; boil for one hour, putting them into a large pan of boiling water; open the cloth, take out the parsley and thyme, put the lentils in a basin, and stir in the eggs and season well. Turn out on a plate to cool and set; make up into small round cakes, dip them in beaten egg then in flour; fry them in smoking hot fat; drain and serve with fried parsley. Lentil and Bice Cakes. 1 cup dry lentil puree. 1 cup boiled rice. 1 small onion, chopped very fine and cooked in a little oil. Yi teaspoon salt. Combine ingredients and form into flat cakes. Put these onto an oiled pan and bake 10 minutes in a hot oven. The onion may be omitted. Macaroni Beignets. Boil half a pound of macaroni or spaghetti till quite tender in slightly salted boiling water, drain, allow to cool, then cut up small; mix with one ounce of grated cheese and a little thick white sauce. Heat up, stir well, add two yolks of eggs, then spread on a plate or dish to get cold. When cold make up into cork shapes, dip into frying batter, and fry in hot vegetable oil; when well drained dish up and sprinkle with grated Parmesan cheese. Milchegg. One cup sweet milk, one cubic inch of cheese cut fine. Put on stove, and when cheese is nearly dissolved add one VEGETARIAN DISHES 255 beaten egg. Cook until slightly thickened. Add salt and pepper to taste. Exceptionally suitable for evening meal when tired. Mock Fish. Grind 1 pint mixed nuts. Mix with them 1 pint cold boiled hominy, 3 hard-boiled eggs chopped fine, 1 tablespoon chopped parsley, 1 tablespoon grated onion, 1 raw egg. Make into the form of a fish, bake on greased paper, basting frequently for 30 minutes. Have ready browned almonds which have been cut into strips. When fish is done, stick into it the browned almonds. For fins, make an eye of a bit of truffle, garnish with parsley and lemon and serve with sauce Hollandaise. Mrs, J, K, Gamble, Nut Croquettes. Blanch 24 almonds, add |/2 pint pecan, or pine nuts, ground very fine. Mix with equal quantity of cold hominy or rice, add j/^ teaspoon salt, 1 spoon onion juice, 1 tablespoon chopped parsley, 1 saltspoon pepper. Mix thoroughly, form into croquettes, roll in crumbs, egg, and crumbs again. Fry in deep fat. Nut Scrapple. Mix 2 cups corn meal, 1 cup hominy, and a tablespoon salt, and stir gradually into about 2 quarts boiling water, or as much as will make the mush of the right consistency for frying. When thoroughly cooked, remove from fire and stir in two heaping cups of hickory-nut meats, put through the finest grinder of your food chopper. Pour into a deep dish to cool, and fry in slices. This makes an appetizing dish for a winter morning's breakfast, and takes the place of meat. Onion Souffle. Melt two tablespoons of butter in a saucepan, add three large, sliced onions and 1 cup of water, cover tightly and let the onions steam until tender and all the water is cooked out, then allow them to become a yellowish color. Remove from the fire, mash the onions, add 1 tablespoon of flour, the yolks