The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1911-03-07
MeatIess Meals In Lem

What kind Of "meatless" dishes are
you serving during Lent?
What original ways have you Tor
fixing up fish, eggs, cheese. vege-
tables, rice, macaroni and all otner
"meatless" things so that they are
good substitutes for the steak, the
roast and the chops?
WHY not let your neighbors In on
some of them? Why not trade rec
ipes? Maybe the members OF your
family will welcome a new ana, Dy
them, untried dish.
Beginning tomorrow The Daily
Times will publish these Lenten rec
ines daily until all the original ones
are exhausted, for, you know, It's
long time till Easter.
Don't wait until you get all your
neIghbors' recipes before you let
your own loose. That's not swapping
Address all letter to The Detroit
Times.
To start the ball rolling Cynthia
Grey tells how to make:
Salmon croquets.
Drain Juice from a can OF salmon
removing skin and bones. Add l cup
OF white sauce, l cup OF mashed po-
tatoes. / teaspoon of melted butter
teaspoon of onion juice, ana sea
son to taste Shape In small paiis.
din in beaten egg and roll in cracker
crumbs. Fry in deep fat and drain
on brown paper, or form In loaf anu
bake.
Water Lily Eggs.
Boil six eggs hard; when boiled
cut i'm cubes so as TO form petals.
Place your petals on plate In the
form OF a lily. Six eggs Will make
six lilies. Now take your boiled yokes
and mix with lemon juice, salt ana
pepper Pour this into the center OF
YOUR lilies and finish your plate with
lettuce leaves. This will make de-
licious luncheon dish.-Mrs. y. r.
Potato Noodles.
Crate 1 dozen OF boiled potatoes,
add eggs, a little salt, LIZ cup
milk. and enough -four to knead stin.
Then cut in small pieces about 1-inch
thick. Fry In plenty OF hot lard to
a nice brown. Serve hot.-Mrs. r. y.
p.
Baked Omelet.
To make an omelet beat yolks OF
eggs lightly. Add tablespoon
milk for each egg, little salt, and
lastly the well-beaten whites. Have
ready a baking pan in which a small
lump OF butter has melted. Add ONE
-, m ~
Thcis is fine.-Mrs. c. w.
Rasout Of Vegetables.
Parboil 1 carrot, turnip, 2 pota-
toes, cup lima beans and the same
of peas Put in good tablespoon
of butter. Drain or water and slice
carrot, potatoes, turnip and onion.
Put into a saucepan with a cup OF
some good soup stock: thicken with
-four: season well. and add cup OF
canned corn, the peas and beans. and
2 tablespoons OF tomatoes, as soon
as the rest ls hot Stew all together
for 5 minutes and serve in a deep
dish.--Mrs. J. B.
Tomatoes and Rice.
Boil rice until soft, then put on
plate and slice tomatoes over IL,
and season with butter. pepper and
salt, and bake. Either fresh or can
ned tomatoes may. be used.-Mrs. w.
+. NJ.
Flnnan Hsddie.
Take a medIum-sized fnnan had
die. pour boiling water over It.; then
remove skin and bones from the
meat Scald l pint OF milk, put /
tablespoon OF butter into a kettle.
then roll the meat of fish In -four
and put into kettle and fry delicate
brown. Then pour the hot milk over
Il and let boil until II thickens. An
egg slightly beaten added to this
makes Il delicious.--Anna ID. NJ.
EsesIioped Salmon
One can salmon, crushed crackers,
salt, pepper. butter and milk. Butter
baking pan well. place alternate lay
ers of salmon, and crackers, season
ing with salt, pepper and bits Of but
ter. having crackers on top. Moisten
well with milk, place in hot oven and
bake half hour.--Mrs. s. G.
Dreamed Eggs.
Hard boil 3 eggs Cool. Cut In
halves. Put yolks In one dish, mash
and set aside until time 20 serve.