Vegetarian Cook Book

It may be found necessary to add a little cream gravy to the mush, to get it to spread well, especially on the top of the loaf. MOCK CHICKEN RISSOLES Protose or nut cero, % pound. Nuttolene or nut loaf, % pound. Milk, 1/2 cup. Bread crumbs. Flour, 1 tablespoon, "Butter, 1/4 cup. Salt. Eggs, 2. Put the butter into a saucepan; when hot, stir in the flour, and brown; add the hot milk and salt, and let cook a few minutes. Remove from the stove, and when cool, work in the eggs one at a time. Chop the nut food fine, and add it, and bread crumbs enough that the mixture will not spread. Roll out pie paste as for pies, cutting into oblong pieces about two and one half by five inches. Place on one end of this a spoonful of the filling; moisten the edges of the pie paste, and fold together over the filling; then cut in the form of a half circle. With the finger press the cut edges closely together. Bake, and serve with jelly sauce. Lentil puree, rice, or other ingredients may be used instead of the nut food. The filling may also be seasoned with sage or grated onion. VEGETARIAN BEEF STEAK Lentils, cooked, 1 pint. Bread crumbs, coarse, 3 cups. Oil, 14 cup. Sage. Cream, % cup. Salt. Add the oil, salt, sage, and cream to the bread crumbs, and allow to soak for a few minutes; mix well with the sifted lentils, and steam for two hours or more. Allow to cool, then slice, and brown in an oiled pan. MOCK TURKEY WITH DRESSING German lentils, 1 cup. Walnut meats, chopped, i^ cup. Milk, 1 cup. Salt. Celery salt. Granola or bread crumbs. Onion, minced, 14 cup. Celery, chopped, 1 cup. Eggs, 2. Sage. Bread, sliced. 1. Thoroughly wash the lentils, boil slowly until tender, and run through a colander. Add the walnut meats, one egg, and the minced onion browned with the chopped celery in a little oil. Add salt and sage to taste. Thicken with granola or bread crumbs. 2. Dip thin slices of bread in a mixture of one egg and a cup of milk; or thin slices of nuttolene or nut loaf may be used instead. Make alternate layers of 1 and 2. DRESSING NO. 1 Stale bread, l^ loaf. Cold milk, 2 cups. Eggs, 1 or 2. Butter, 1 tablespoon. Crumb the bread, and soak in the milk. If the bread does not take up most of the milk, pour off some of it. Stir in beaten egg, and season with salt, sage, butter, and onions. Serve with cranberry sauce. DRESSING NO. 2 Onions, large, 2. Stale bread, crumbed, 1 cup. Milk, % cup. Sage, 1 tablespoon. Eggs, beaten, 2. Parsley, chopped, 2 tablespoons. Butter, 1/4 cup. Salt to taste. Peel and parboil the onions. Drain, and chop fine. Soak the bread crumbs in the milk, then mix all the ingredients together. Bake until set. Serve a slice of roast with a spoonful of dressing on one end and cranberry sauce on the other. OLIVE PATTIES Olives, minced, 1 cup. Stale bread, % loaf. Eggs, 4. Onion, grated. Sage, Milk. Soak the bread in milk until well saturated; then squeeze out with the hand, and add the bread to the beaten egg yolis, olives, onion, and sage; mix well, form into shape, roll in bread crumbs, and bake. OLIVE AND POTATO PATTIES Potatoes, mashed, 2 cups. 'Egg, 1. Olives, minced, 2 tablespoons. Gluten.