The Barre daily times. (Barre, Vt.) 1897-1959, 1918-01-16
Attractive Meatless Dishes.


Attractive Meatless Dishes" were dis
cussed in demonstration, the first in a
course of five ON Foods and Cookery"
by Miss Bertha Z. Shapleigh of Teach
ers' college, New York, at the Brooklyn
institute.
Doing without meat is one OF the
hardest things for a family TO do" said
Miss Shapleigh, "and it is hard to satisfy
family with meat substitutes, but we
must remember that we are not only
cooking for an emergency at the pres
ent time, but for the future, for we are
never going to have the same amount OF
food or meat again, and the housekeeper
has to learn new cookery and make her
family like it, 1t is the part of the
men," she continued, sto learn to like
what the women cook for them. We
must consider first of all the value of
the dish as a whole, and then we must
make sure that it is attractive and that
its favor is good" Foods made up OF
nuts and legumes, she pointed out, must
be balanced with fruits and vegetables,
and we must be careful with dishes that
are concentrated"
As she talked Miss Shapleigh prepared
substitutes, namely, vegetable stew,
nut and rice loaf, and curried bananas.
Here is the recipe for the stew:
Vegetable Stew without Meat.--This
makes enough for four persons. -Four
small carrots, either left whole or sliced
lengthwise -Four medium sized or six
small onions, either left whole if small,
or sliced. Two or three small white
turnips. One third cup of some kind OF
fat fuse drippings, commercial fats or
oleo or nut margarine.l
Fry the vegetables in the fat till they
are brown, thus getting meat flavor II
the stew is desired thick, add table |
spoonful of flour. Then add three cups
of water or one cup of tomato juice
and two cups of water. Cook slowly until |
the vegetables are tender, then put in
four small potatoes, one teaspoon OF salt,
one teaspoon of paprika, and one eighth |
teaspoon of pepper. More tomatoes can be
added If preferred. Simmer all slowly till
the vegetables are done, then drop in
as for meat stew. few
peas might be added or little parsley
or strips of green pepper If desired.
For the dumplings Miss Shapleigh used
one cup of flour, two teaspoons OF baking
powder. and one-fourth teaspoon OF salt.
Add enough cold water TO make dough
that can be dropped from the tip of a
spoon. The whole secret is not to handle
them at all or have them too still. Wa
ter is as good as milk. Drop the balls OF
batter into the stew, cover quickly and
cook for ten minutes.
While this stew was cooking. Miss
-, 10 tha and ripp Inqf |
follows:
Nut and Rice Loaf.-0n cup cooked
ice, cup of soft bread crumbs; add the
crumbs to the rice, then add cup
chopped nuts. one cup of milk and let it
stand till the milk has soaked into the
bread and rice; | teaspoon salt, Il tea
spoon paprika, u teaspoon pepper; press
,ut eight or ten drops of onion juice I
With a knife or shave off fine pieces OF |
he onion; add ] egg, slightly beaten,
md tablespoons of melted fat; add
title chopped parsley to give expression ,
md color. Bake the mixture in small s
IAN or mold, placing the tin in pan '
illed partly with hot water. The pan or l
mold holding the mixture should be well {
creased Bake about 40 minutes and '
erve with tomato sauce. II
For the tomato sauce Miss Shapleigh c
lsed | cup of tomatoes, thickened with i
slice of toast left from her breakfast, L
,roken up in small pieces. She added {
alf teaspoon of salt. a slice of onion, a +
title pepper. paprika and chopped pars- I
ey, and let it all stew for few min :
ties. Then she put in scant teaspoon v
I sugar. added little water and rubbed il
/ through a sieve. For the nuts in her I
ut and rice loaf. Miss Shepleigh used
bout three quarters of cup of peanuts
nd pecans. but said half cup of peanut 4,
utter could be used instead. All her =
are level.
Bananas, she said, offer a good meat
Institute. for they are good earbo-
vdrate food and have a delicious flavor F
hen cooked. She made dish in this
ashton that prove dto be delicious.
Curried Bananas-One half cup of des-
ieated eocoanut soaked in I cup Of milk
OF evaporated milk and waterl 4 ba
anas, peeled sCraped. ard cut in half;
tablespoons of fat; = tablespoon OF cur o
! powder; tablespoons Of flour.
Mix the curry with the fat thoroughly
nd then FRY the bananas in this TIL =
ley are well Drowned Sometimes YOU b
ave 90 add little more fat. When the
ananas are Drowned, place on platter a.
nd make a sauce with the fat that re o.
lains. adding the four and the milk with d
le eocoanut, whirh has been soaking IN "
. Cook this until il thickens. pour over
he bananas and serve with border Of e
&C. IA
Miss Shapleieh aid she always cooked "
a ~ = - he 81 $40 ~ "a