Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1898-11-10
pEs HrAnrzN oooK ERR.
Novel Recipes to bo Followed Mt Brsakfa
Luncheon or Dinner.


Luncheon DinDsr. %
We may not all agree with the strict
vegetarians, says writer in the Phila.
dclphia Times, but, at the same time,
it would be a good thing if we took
leaf out OF their book now and then,
and left out some Of our heavy meat
dishes, and reioiccd in more or less
vegetable diet. Dinner 10, perhaps,
the most difficult meal into which to
introduce plats of vegetables, but
there are many entrees and savory
dishes to be made without any meat,
Unfortunately, those vegetables which
are the nearest substitute for meat in
point of nourishment are cheap and
honely, and, therefore, severely left
alone, but haricot beans and peas only
require nico seasoning and serving to
be appreciated. Only small quantities
should be cooked, however, as tho
taste for them is soon satisfied, and
very little is required.
Soups from vegetables are too we'll
known and appreciated to require
recommending, but other dishes are
not so commonly met with, and are yet
quito as worthy of a place in the list
of favored household receipts. Potato
rissoles, favored with mushrooms, are
and wholesome than those made of
meat. The potatoes, say half pound,
must be boiled and mashed, and the
same quantity of mushrooms should be
| chopped and mixed with the potatoes.
To this add teaspoonful of chopped
parsley, one ounce of butter, salt,
| pepper, and one beaten egg. When all
these ingredients are we'll Incorporated,
make the mixture up into small balls,
roll them in egg and crumbs, and fry
in boiling fat, All vegetarians are
liberal in their use Of eggs, milk and
| cream, and l often hear people COM
| plain of this as extravagant. If the
| dishes are served as mere extras, this
! is, of course, true, but IL substituted
for more expensive ones, and yielding
an equal amount of nourishment, 1t is
false economy to grudge the quantity
| given in the recipes.
A nice recipe for an entree Is styled
pouf burek, and it is said to be an
| Arabian receipt. It is something like
cheese straws, with the addition Of
parsley, and is rather rich for ordinary
fare. Sift half pound of flour into a
basin, and beat up two eggs, with
which to mix the -four to a rather
moist paste. Roll the paste out thinly,
/ hha aiNihp IL ihbo bWo Ou
one CRATE enough cheese to cover and
a little finely chopped parsley; cover
this with the other portion Of paste,
| pressing the two firmly together. Cut
out some small rounds from the paste,
i about the size OF a wine glass, and fry
them in hot butter, serving them quite
hot. If cayenne is liked, a little may
be used, as. it usually accompanies
such savories.
Odds and ends of vegetables are often
wasted when they might be well used
up, and, considering how dear they are
in some large towns, it seems neither
sensible nor economical to throw them
away. A few peas will make nice
dish, with some eggs and little stock,
thus serving as an entree, both light
and digestible. If the peas are quite
cold, warm them up by steaming for q
few minutes. Break four eggs and
beat them up: add a small table.
spoonful Of good stock or gravy, and
some salt, pepper and the peas. Melt
an ounce of butter in D frying pan,
and when it is quite hot, pour in the
egg mixture, stirring till 1t sets; then
dish it up on slices of buttered toast
Lentils, another cheap and sustain
ing vegetable, make an excellent curry
| ANU hhiihN pcs 'iut tNotot thty toit
be cooked without previous soaking.
Boil half pound of lentils for about
three quarters of an hour until they
are tender, bnt not mashed up, and
put them on one side to keep hot.
Slice an onion and fry it brown in one
ounce of butter, add a tablespoonful Of
curry powder, some salt and pepper
and cayenne, gill of milk, and ii
little of the lentil liquor, If it seems
too thick. Let this simmer half an
hour, then stir in the lertils, and
allow them to get hot through and
nearly dry, when they are ready to
serve. Boiled rice may accompany
this dish. Nearly all vegetables are
capable OF some such way of serving,
and might make their appearance at
either supper, dinner or lunch, If such
was desired.