The Barre daily times. (Barre, Vt.) 1897-1959, 1918-08-07
Recipes You May Like.

BJlU.
Recipes You May Like.
French Bean Soup-l pint white beans,
2 or 3 onions sliced, salt, or quarts
water Boil hard so beans will 60 to
pieces; add or pounds forequarter
lamb, cut small and fat removed. In
time to cook add l quart potatoes and 2
carrots cut in dices. Time of cooking
whole, about four hours. This is fine
dinner for cold weather
Delicate Indian Pudding--Boil / quart
of milk, sprinkle into it heaping table
spoons Indian meal, stirring all the time
to keep from scorching. Cook IL min
utes, add ! tablespoon butter. Beat ell
together eggs, ] teaspoon salt, table
spoons sugar, 1a teaspoon ginger, Add
gradually to the milk. Bake slowly one
hour. Serve with whipped cream, sweet
ened with powdered sugar and tea
spoon vanilla. This is very delicious.
Brown Sugar Cookieslhe cups brown
sugar, "a cup softened butter, u cup
boiling water, ! even teaspoon soda,
teaspoon vanilla, 3 cups sifted -four. Put
brown sugar and butter in mixing dish,
cream little, pour hot water over and
stir until dissolved. Add -four and soda
sifted together Flavor. Drop by tea
spoons onto well creased pans. Bake 10
minutes in hot oven.
Coffee Layer Cake cup butter,
cup brown sugar, 2 eggs, la cup molasses,
| " cup made coffee, 2 cups -four, " tea
spoon salt, " teaspoon mixed spices, 2
teaspoons baking powder. Beat the but
ter and sugar till creamy, add the eggs,
then the molasses and coffee and lastly
the -four, salt, spices and baking powder
sifted together. Bake in layers about
20 minutes and put together with frost
ing.
| Banana Puffs-Beat eggs until light,
add 5 tablespoons of cold water, cup
sugar, V saltspoon OF salt and ! cup of
-four, sifted with teaspoon of baking
powder, stir in bananas, cut into pieces,
| fiji we'll buttered cups half full and steam
one hour. Serve with pineapple sauce.
| Pineapple Sauce-Put cup of sugar
and Y. Of cup of water in saucepan,
bring to a boiling point and thicken with
2 teaspoons of cornstarch made smooth
in little cold water, remove from fire,
cool little, add l cup Of grated pine
apple, tablespoon of lemon juice, ] cup
orange juice. Stir well and serve.
Chocolate Pie Made Without Eggs
Bake a crust in a deep plate. cup sug-
ar, 2 large mixingspoons tround) of
-four, little salt. Stir so there will be
no humps, then add pint of boiling wa
ter, 2 teaspoons melted chocolate or CO.
Goa, | tablespoon butter, n teaspoon va
nilla Cook until thick, then turn into
crust and cool Serve with whipped
cream.
Getting Acquainted with the LentiL
The American housewife knows too
little about lentils. They viii well bear
closer acquaintance, Anyone who has
ever lived in Germany has already been
introduced to them, for the German haus-
frau appreciates the value Of lentils as
simple, cheap and nourishing vegetable.
They are in fact one Of the oldest Of
food plants Asia and the Mediterranean
countries have grown them from the ear
Hest times. But because they furnish
less brush than other legumes, as beans
and peas, Europe has never cultivated
enough for her entire supply. Instead,
the European market has been partially
supplied from Egypt.
With the growth of our foreign popu-
lation lentils have begun to find a place
in American menus. Our supply has
been imported largely from Germany,
and with that supply cut off the price
has nearly doubled Except in the ex-
IRENE southwestern states no effort has
been made to grow them in this country.
Even at their present doubled cost
they are cheaper than meat and other
protein foods They supply a greater
amount of protein and enG-gy at a given
cost than almost any other food. They
contain about rs per cent protein, more
than 80 per cent starch and little over
2 per cent fat There are nearly $500
calories in quart of lentils.
Since we know them only in their dried
or canned state, the first step in using
them in any form is to soak them over
night and then cook until tender. The
following lentil loaf is good meat sub
stitute dish: "a cup dried lentils, Is 20
u cup soft wheatless bread crumbs, 2
tablespoons melted butter or other fat,
egg | onion grated, ! pimento chopped,
teaspoon salt, mace, dash of cayenne.
Press through a sieve to remove skins
Cook onion in melted butter. Add to
lentll PURGE together with plmento, Dread
crumbs and seasonings. Mix in well
beaten egg Bake in bread pan, in loaf,
about 30 minutes in moderate oven,
basting occasionally with oil or butter.
Serve with tomato sauce To serve four
persons. Fuel value, about 700 calories,
Tomato Sauce tablespoons fat, |
tablespoon rice -four, " teaspoon salt,
cup stewed and strained tomato Melt
fat add -four and salt. Stir until smooth.
Add tomato juice, stir constantly until it
bois. This sauce adds $50 calories.
Those to whom lentils mean only soup
should cultivate them in the form Of GRO
quotes, baked lentils, curried lentils,
stewed lentils, or even as a salad.
i Try the following wartime salad Of
canned lentils. 1t is as nourishing as it
is attractive.
Place the lentils in the center of a
large fiat dish, surround with head let
tuee on which the quartefed tomatoes
and sliced beets are placed, and just be-
fore serving pour French dressing over
all. Onions, cucumbers, hard boiled egg
and other vegetables may also be used if
Joe;ra5 Dnrothv Dexter