The Washington herald., 1912-05-22
SOME SUBSTITUTES
FOR MEAT DISHES
We should Do Without Heavy
Foodstufs in Summer.

The present high price Of meat is in
directly a benebt to the housewife, for
she has begun to look about her for 9th
er food to take its place, and is agree
ably surprised to find a number Of vege-
tartan dishes with which to surprise and
delight her family. and at the same
time afford them simple nourishment
The following savory substitutes for
meat dishes win be appreciated:
Nut FIIIets stewed.
Make a nut foreemeat in this way:
Wash six ounces of fine kernels may be
mixed with Brazil nuts) in boiling water,
drain: put twice through a fine mincer
or nut mill Boil two ounces OF onion
for five minutes, then drain and mince
Melt two ounces of butter in an omelet
pan and fry the onion and nuts gently
for ten minutes, stirring frequently to-
prevent the onion from becoming too
brown. Put six ounces of sifted brown
bread crumbs into a saucepan with one
and one-half gills OF milk, and stir over
the fire until a thick paste is formed,
then add one and one-hah ounces Of
butter, pound in a mortar for five min
utes and set aside on a plate. Turn the
fried nuts and onion into the mortar
and pound well, then add the bread paste
BY degrees, pounding steadily all the
the nuts season with a scant teaspoon
full Of salt fifteen gripds o. the pepper
grinder and three CRATES OF nutmeg, then
stir in one teaspoonful Of parsley, one
tablespoonful OF tomato sauce. one egg
unbeaten and a few drops OF Worces-
tershire or mushroom catsup. Divide
the mixture evenly press into fillet
shape, flour them and fry them in a
saute pan with butter until they are
lightly Drowned on both sides then put |
aside on a plate. Fry one-half an onion, |
minced, and three gOOd-sized boiled car |
rots cut in slices until the onion becomes |
a golden color, add one-half pint of
cooked lima beans, then pour in one
pint OF thick brown saucer cover and let |
all simmer together until the carrots |
become perfectly tender. About fifteen ]
minutes before they are ready add the I
fllets, and cover the pan again. Serve |
the fllets In the middle of a hot dish, /
with parsley sprinkled over them; sur
round with the vegetables and sauce.
Mushroom Outlets with Lettuce.
One-half pound Of mushrooms Clean
ed. peeled, and minced, two ounces Of
butter, four ounces Of bread crumbs !
from milk bread, one ounce of onion l
Cscalded and minced, two eggs, one gill /
of cream, one-half teaspoonful Of pars-
ley, salt pepper, and macaroni Fry
the mushrooms in one ounce Of butter
with the onion for one-quarter hour,
stirring frequently. Heat The cream &c
boiling poi>t and pour it over the bread
crumbs. add the remaining ounce OF but
ter and beat it TO paste, then add the
mushrooms, parsley, and one egg; sea-
son with one teaspoonful Of salt, one
tablespoonful OF white pepper, a dash Of
paprika, tiny grating Of nutmeg; turn
on fat dish to cool. When cold take
a small portion at a time and form on
sert piece Of macaronl at the pointed i
end, brush the outlets with beaten egg !
and cover them thickly with fine dried |
bread crumbs; put aside for about one
half hour; then fry in oil or deep boil 1
ing fat until the outlets are crisp and L
nicely Drowned. Serve them on half |
slices OF toasted bread and pile a PURGE |
Or arrange a ring Of well-seasoned
mashed potato on the platter, smooth
the top haI, and lay the outlets neatly
on it, green peas cooked until tender
and seasoned with butter and a trihe
Of salt may be poured in the center.
Use these proportions: Two pounds of
spinach four hard-boiled eggs, one raw
yplk,. three-quarters Of a pint OF thick
white sauce, one tablespoonful of to-
mato sauce, one tablespoonful of cream,
ounce of butter, salt, pepper.
Cook the spinach, drain it, and pass II
through a sieve, reheat il with half
gill Of white sauce; season it with one
half teaspOoRful Of salt, one saltspoon-
full of pepper, a grating OF nutmeg; add
ounce Of butter, and turn II on
to hot platter. Mold in a mound, make
A hollow in the center, I'LL this with the
fricassee, and garnish the spinach with
little triangles Of bUttered toast. Make
the rest Of the white sauce hot in a
stewpan and as soon as IT has come to
a boil draw the pan to the side Of the i
stove and stir in the yolk of egg, pre-
viously beaten with the cream; then add
the tomato sauce: place the stewpan
in a larger pan of hot water on the
stove; add the hard-boiled eggs cut into
quarters lengthwise. As soon as they
are hot serve in the spinach wen.