The Birmingham age-herald., 1916-04-11
R MARION W YHARIANDS <
 HELPING HAND Ee1M1yt3u Hs,7xnd
Substitutes for Meat


 T have many requests to make and but little to give in return, and feel shy about writing for that reason. But could not you give me few fruit nut or other meat substitute recipes? I have already made noodles, dumplings, sweetbreads and vegetables every way I can think or read of and now come to you for help. I should also like the horoscope for the following: June 12, May 9, February g and September Il. If there are any lone ly homesteaders or strangers in the city who would like letters I'd be glad to write to them if I could cheer them up. MRS. c. F." Have you thought of any of these sub stitutes? They are good at all seasons, but in many families will be particularly welcome now. Moreover, one should eat less meat now than when cold weather demands supplies of carbon and fat for the human system.
 Sweet Potatoes au Gratin-Parboil the potatoes, peel and slice while hot. Butter deep dish well; put in layer of pota- toes, sprinkle with sugar, salt and pep per, and dot with butter; then a stratum of fine crumbs, seasoned in the same way, leaving out the sugar. The uppermost layer should be of crumbs and well but tered. Pour in four tablespoons of warm WdlcT IO BGIGfdIG SICdIl1, CONcI S4OoSly and bake an hour. Uncover and brown. This is an especially nice dish Tor a family dinner and is always liked by chill dren.
 Sweet Potatoes and Chestnut Croquettes. Boil and mash enough sweet potatoes to make two cups and enough Spanish chest nuts to make one cup. Rub the nuts and potatoes together while hot and beat into them two tablespoons of butter, four tea spoons of cream, and two beaten eggs, and season to taste. When cold form into croquettes, roll in egg and cracker crumbs, and set in cold place for an hour before frying in deep boiling fat
 Rice and Tomato Croquettes-When the rise has boiled 10 minutes drain off the water and cover the rice with tomato juice, already heated and seasoned with pepper, salt and sugar. Cook 10 min utes more, or until the rice is tender Take from the fire, add a great spoon of butter, teaspoon of onion juice, and the beaten yokes of three egs. and when you have beaten these in, two tablespoons of grated Parmesan cheese. Set in a pan of boiling water and stir over the fire for five minutes. Turn out and let it get perfectly cold. Make into croquettes, roll in egg and cracker crumbs, set on ice for an hour, and fry in hot, deep fat. Drain and serve
 Here is something especially tempting ana WnlCn deserves 10 De Detter known: {: Chestnut Pudding-Boil and skin enough chestnuts to make cup when rubbed through a colander or vegetable press. Beat four eggs light, stir the chestnuts into the yolks, add a tablespoon of melted butter and two tablespoons of fine cracker dust, two cups of milk. tablespoon of sugar, salt and pepper to taste; lastly, the frothed whites. Bake covered, in buttered pudding dish for half an hour; uncover. brown and serve before it falls. Eat with meat.
 The chestnuts used for this and for the croquettes are the large Spanish variety sold in all our city markets They are palatable and nourishing and less rich in fats than walnuts and oceans. I could multiply the number of meat substitutes by the dozen. If these are not enough for you, let me know. As a nation, we are the largest consumers of meat in the world. the British excepted. Anything that promises to bring down our bills for ''butcher's meat will leave our brains clearer and our blood purer. to say noth- ing of the increased weight of the house mothers pocketbook. Your request for horoscopes is referred to students of as- trology. The Corner has no skill in read ing the stars.