Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-02-05
For MeatIess Tuesday.


tablespoons melted margarine, one
half cup chopped walnuts, one cup
boiled rice, one cup cheese, cut III
small piec IS, one cup bread crumbs,
two eggs. Two cups milk, two table
spoons chopped parsley, salt and pep
per. Mix anG turn into well-greased
ramek;ns. Bake about Is minutes.
Cheese Fondae-Beat up three eggs,
stir in one cup ground cheese, one cup
ground crackers, add three cups milk,
pinch salt. This is. like a custard
when baked Bake about one hour.
Boston Roast-One-pound can kid
ney beans or equivalent of cooked
beans mashed, one-half pound cottage
cheese, bread crumbs, salt. Mix and
bake as usual.
Baked Potatoes With Beans-Peel
as many potatoes as required; cut in
half, lengthwise Put one spoonful
of lard or drippings in dripping pan,
arrange potatoes fiat side down,
sprinkle with salt, put on bottom or
oven to bake When brown on one
side turn and finish.
Fine for meatless days served with
DakoQ navy DoduS.
For simple dessert take one-half
cup cream of wheat to two and one
half cups boiling water and cook &C
cording to directions on package.
Sweeten if desired. Pour into molds
and serve with black raspberry
sauce or any other fruit sauce.
Salmon-Into each one of the patty
pans put a piece of salmon, some
green peas, slice of bard-boiled egg,
green peppers tanything you may
have) and fill each up with gelatin
made as per directions on box. using
no sugar Set away to harden.
Goldfish balls-One pound Goldfish. an
ounce of butterine, three pounds pota-
toes pared, three eggs, few grains
cayenne.
Soak fish several hours. Cook in
fresh water until fish fakes easily
Drain, put through food chopper, add
I to potatoes, Cooked and mashed), add
butterine, seasoning, eggs slightly
beaten. Cool and shape into balls
Fry in deep fat.
! Wartime Vegetable Scup-Dice II
small potatoes and 10 small onions
Cook in two quarts boiling water
about one hour, then add one-thirt
cup evaporated milk and one table
spoon butter or drippings. one-hal
cup leftover beans and any leftover
meats (good without meat,- cut fine
/ This makes a good dish for luncheon
on a cold day and will be enough fol
six persons.
SnI nfct yv,fn NH
large can salmon, sprinkle with salt
pepper and spoonful of butter sub
stitute Beat four eggs good. pou
over salmon, stirring we'll. mashin.
well with fork Cook till grain,
and rather dry. Will serve five per
sons and is delicious, healthy wa
dish.
Fish Hash-One can fish faxed
two cups cold boiled potatoes, sal
and pepper to taste. Melt som
drippings in frying pan. Cut pota
toes as for frying and mix then
with fish. Add seasonings and sti
these into fyring pan. Stir unit
mixed with drippings. Then ALLOW
to brown. Make an appetizing dish
Bean Croquettes-One cup milk
boil and stir in one heaping table
spoon -four (moistened) to thicker
two cups cold cooked navy or linn
beans, one egg, a little salt to taste
Let cool, then put in enough >brea
crumbs to be able to make into pat
ties and fry delicate brown. vii
serve six or eight persons.
Meatless Dish-One pound noodle
cooked in salt water; drain in col
ander with cold water run over for
minute. Put in frying pan one ia
blespoon lard or drippings, fry mic
and brown. Take four eggs, beat u
well, add One-half cup milk. salt an