The Detroit times., 1911-03-06
What kind of "meatiess" dishes are
YOU servinu during Lent2

you serving during Lent?
What original ways have you Tor
fixing up fish, eggs. cheese. vege'
tables. rice. macaroni and all other
.meatless" things 50 that they are
good substitutes for the steak, the
roast and the chops?
Why not let your ncighbors III on
some OF them? Why not trade rec
ines? Maybe the members OF your
family will welcome new and, py
them, untried dish.
beginning tomorrow The Daiiy
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
fair.
Address all letter to The Detroit
Times.
To start. the ball rolling Cynthia
GREY tells how to make:
Salmon croquets. *
Drain Juice from can OF salmon,
removing skin and bones. Add cup
OF white sauce. cup OF mashed po'
tatoes. teaspoon of melted butter,
TEASPOON OF onion Juice, and sea
son TO taste. Shape in small balls,
din in. beaten egg and roll In cracker
crumbs. Fry in deep fat and drain
on brown paper, or form In ioaf ana
bake.
Water Lily Eggs.
Boil six eggs hard; when boiled
CIT in cubes so as to form petals.
place your petals on plate In the
form OF lily. Six eggs VIII make
six lilies. Now take your boiled yokes
and mix with lemon juice, salt and
pepper. Pour this into the center OIL
YOUR lilies and finish your plate with
lettuce leaves. This will make a de-
lIcious luncheon dish. Mrs. e. F.
Potato Noodles.
Crate 1 dozen of boiled potatoes,
add eggs, a little salt. IL cup
milk, and enough -four to knead stin.
Then cut In small pieces about finch
thick. Fry in plenty OF hot lard to
a nice brown. Serve hot.-Mrs. +. ..
r.
Baked omelet.
TO make an omeiet beat yolks OF
eggs lightly. Add tablespoon
milk for each egg. a little salt and
lastly the well-beaten whites. Have
ready a baking pan in which a small
lump OF butter has melted Add ONE
let and bake 20 minutes In hot oven.
Thcis Is fine.--Mrs. G. w.
Raeout of Vegetables.
Parboil carrot. turnip. pota-
toes, cup lima beans and the same
of peas. Put in good tablespoon
OF butter Drain of water and slice
carrot, potatoes. turnip and onion.
Put into a saucepan with 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
az the rest Is 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
a plate and slice tomatoes over IL,
and season with butter, pepper and
salt, and bake. Either fresh or can.
ned tomatoes may be usQl.-Mrs. w.
K. NJ
Finnan Haddie.
Take a medium-sized finnan had
die, pour boiling water over It.; then
remove skin and bones from the
meat Scald pint OF milk, put |
tablespoon Of butter into a kettle,
then roll the meat OF fish I'm -four
and put into kettle and fry delicate
brown. Then pour the hot milk over
II and let boil until II thickens An
egg slightly beaten added to this
makes IL delicious. ID. NJ.
V EscaIloped Salmon
One can salmon, crushed crackers, !
salt. pepper. butter and milk. Butter
baking pan we'll 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. 8. G.. .>
Dreamed Eggs.
Hard boil 3 eggs. Cool. Gut in
halves Put yolks in one dish, mash
and set aside until time to serve.
Slice the whites In thin. rings. Put
on Are in double boiler in which Won
have added I IL cups milk or cream.
bet come 10 boH. scason with salt.
pepper and paprika. Add level table