Vegetarian Cook Book

Cook the lentils until tender, then simmer as dry as possible, and put through a colander. Brown the onions in oil, and add to the lentils, together with the protose or nut cero, and two raw eggs. Salt to taste, and mix in enough bread crumbs that it will mold nicely. Have the three remaining eggs boiled hard, and the shells removed. Put one half the loaf mixture into a bread-pan; then put the three hard-boiled eggs in a row through the center, and cover with the remaining mixture. Press down gently, and bake. Serve with sauce imperial. BOILED MACARONI, PLAIN Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling, and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce. CREAMED MACARONI Macaroni, 1 cup. Rich milk, 2 cups. Flour, 2 large tablespoons. Salt. Butter. Boil the macaroni, and put into a gravy made of the milk, flour, butter, and salt. Mix well, and serve. MACARONI IN CREAM Macaroni, 2i/2 cups. Milk, 4 cups. Egg yolk, 1. Cream, 1 cup. Cook the macaroni in plenty of boiling water until done. Turn off the water, and wash the macaroni by pouring two or three quarts of cold water over it. Return the macaroni to the saucepan, and put with it the boiling milk ; then remove to a cool part of the stove, and cook for thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot, to mix the egg with the macaroni. Stir as little as possible. Salt to taste. EGG MACARONI Macaroni, II/2 cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and wash with cold water. Put into a baking dish; sprinkle over it the hardboiled eggs chopped fine; stir in the cream gravy, made from rich milk ; sprinkle with bread crumbs, and bake until nicely browned. MACARONI WITH EGG SAUCE Macaroni, 2 cups. Milk, 3 cups. Granola. Eggs, 4. Salt to taste. Break the macaroni into inch lengths, and boil in salted water thirty to thirty-five minutes. Drain, and turn into a deep pan. Pour over this a custard made of the milk, beaten eggs, and salt. Sprinkle with granola, and bake in a moderate oven thirty minutes. MACARONI AND CORN Macaroni, cooked, 1 pint. Corn, 1 can. Cream, 1 cup. Salt. Grind the corn, and add to the cream and cooked macaroni; salt to taste, and pour into a granite pan, sprinkle with bread crumbs, and bake. MACARONI AND KORNLET Macaroni, raw, 1 cup. Cream or rich milk, % cup. Kornlet, % cup. Salt to taste. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and add the kornlet, cream, and salt. Mix thoroughly, spread in a baking pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done. MACARONI WITH CREAM TOMATO SAUCE ' Macaroni, raw, 1 cup. Flour, 1 tablespoon. Cream, y^ cup. Tomatoes, stewed and strained, 2 cups. Salt to taste. Break the macaroni into one-inch lengths, and boil in salted water till thoroughly done. Boil the tomatoes, and