The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1904-03-15
A MEATLESS DINNER.
BY Cornelia G. Bedford.

ones liking cannot be had; and, as
b Lenton rules are to be observed,
meat is not to appear. There are
several foods which in nutritive value
are quite equal to meat. and the one
coming first to mind is usually eggs.
As. however, they must enter largely
TITO Lenton menus we propose today
to substitute nuts, which are generally
g. well liked as eggs, have as high a
food value as meat, and have he ad-
vantage of costing less. In all our
karger cities shelled nuts can be
bought from dealers-those who sell
nHts only or wholesale confectioners
supply houses-at bou one-third more
than when purchased in the shell.
Oftentimes what are known as broken
meats" sell for little more than the un-
shelled nuts.
Cream OF Tomato Soup.
Nut Loaf. Brown Sauce.
Brown Potato Balls. String Beans.
Apple and Banan Salad.
SuItana Puffs. Liquid Sauce.
Coffee.
This tomato soup is often called
mock bisque. from it's resemblance IN
color to that of bisque OIL cream Of
lobster. and is one of the most delicate
in flavor of the many cream soups. To
prepar IL. stew gently together for
twenty minutes. n pint of canned to-
matoes. one-half a small onion cut hne,
q sprig OF parsley, one-dozen pepper-
oorns; then press through a sieve;
taste and d more seasoning If neces-
sary. II rather acid. add from an
eighth to a quarter of a t~easpoonful Of
baking sod Is may be needed, then
return to the fire to keep hot Thicken
a quart OF milk by mixing together
ever the fire one heaping tablespoonful
Of butter. two tablespoonfuls of fiJur.
- E.nn& fnnGronnfnl 90 colt and an
third of a te~aspoonful of white pepper
If paprika is at hand use 1T in place
OF n white pepper as 1t will add to
the color of the soup. Into this mix
tire stir gradually the not milk, and
when smoothly thickened. simmer for
Eve minutes. The contents OF the two
saucepans are not mixed together until
dhe dinner is ready; they are then taken
from the fire. allowed to stand for half
a minute the cream added to the to-
Hato and the soup served To add TO
the attractiveneSS of this soup a half
oMpful Of whipped cream Is sometimes
stirred in, or a small spoonful of pars-
ley chopped until as fine as dust is
sprinkIed over 1t. Little bread dice
croutons-browned In the oven OF deli
cately fried in butter nay also be
served with it.
A mixture of nut meats can be taken
for the loaf, such as English walnuts,
almonds and hickory nuts. although
any kind which is on hand can be useu;
when shelled, there should be three
quarters of a pint. They are to b.
fnely chopped-this is quickly done by
using a food chopper with the finest
cutter slipped in. The nuts are then
mixed with an equal quantity of ncc
stale bread rumbs A thick IS
made by cooking together one table
SPOONFUL and a half of butter. three
- a0 ole "
teaspoonful of salt and one-third OF a
~teAspoonfuI of pepper and stirring in
one pint of hot-milk. Cook for a few
moments and stand aside until luke
warm; then add two ~well-beaten eggs.
Inc mixed nuts and crums. n turn
into a thickly-buttered oaf pan. This
is baked in a moderate oven from
tAirty to forty minutes. according to
thickness. The sauce served with 1t
is made by browning together one
tablespoonful and a half of butter and
tEo tablespoonfuls OF flour; when
quite dark colored add one cupful n
a half of boiling water and stir until
thick and smooth Stir fin one table
spoonful of tomato catsup, a table
spoonful of onion juice, a few drops of
Worcestershire and salt to taste.
Boil as many potatoes as may DC
needed and mash-beatfng into them
salt. pepper and sufficient butter 10
make quite rich-if the potatoes are
very mealy a few drops of hot milk
may be needed. but they should not De
soft. Mold lightly into balls. dip each
fnto an egg beaten with a tablespoon
fA of water. place on a buttered pan
and brown IN the oven
Fresh string beans. of hot-house or
Southern growth, are now to be had in
our large markets at all seasons.
Etring them and cut across or INTO
~ nc Drnfarr0I Tor q n,rorf mali
Ia a saucepan one heaping tablespoon
fSi of butter, add one-half a teaspoon
fni of salt, and one-thirt of a tea
spoonful OF pepper, and the washe l
beans. cover closely and shane over
the front of the fire for five minutes
Add one-quarter OF a cupful Of moilins
water and draw the saucepan back
where the contents will simmer slowly.
when the beans are almost dry, add
another quarter of a cupful of water,
repeating whenever necessary. until
the beans are tender. The length Of
dime needed will depend upon the
bcans-if young, fresh and tender they
may be done I'm twenty minutes-Old
pods sometimes need almost an hour.
Prepared in this way they are far SUI
pertor In flavor to the same beans
cooked in sufficient water to cover,
and butter and ~seaSonings added last
As a dressing for the salad we give
one that is cooked. and which, il made
in quantity and put into covered glass
jars in a cold place will keep for
weeks. Beat three eggs very thorough
U. adding to them one cupful Of
cream. In a saucepan put one-Quarter
s< a teaspoonful Of dry mustard, one
half a t~easpoonful of sugar. one-ha.f
q teaspoonful of salt, a dash of cayern
end one-half a cupful Of wine or cider
vinegar. When scalding hot. add
gradually to the eggs and cream, turn
into q double boiler and stir until the
mixture is like a thick custard; If there
seems danger of thickening too rapidly,
TAX of the upper boiler once or twice
fer a moment and beat the contents
vigorously. When thick, add ne-Quar