Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-02-14
WAR RECIPES.
Many Uses TOR Vegetable in Place
Of Meat.

Many Uses Tor Vegetable in Place
Of Meat.
POTATO CoRN-MEAL MUFTrNs.
Two tablespoons fat, one tablespoon
sugar, one egg, well beaten. one cup milk,
one cup mashed potatoes, one cup corn
meal, four teaspoons baking powder, one
teaspoon salt.
MIX in order given. Bake 10 minutes
in hot oven. This makes Il mullins.
They are delicious.
POTATO sAUsAGEs.
One cup mashed potatoes, 10 teaspoons
salt, cup ground nuts. Ash or meat, Is
teaspoon pepper, 1 egg, well beaten, salt
pork, bacon or other fat.
Mix the mashed potatoes and season.
ings with the ground nuts, fish or meat.
Add beaten egg. Form into little cakes
or sausages. roll in flour and place in
CREASED pan with q small piece of fat
or salt pork on each sausage. Bake in q
fairly hot oven until brown.
scALLopED POTATOES AND CHEESE
Arrange q layer Of sliced raw or boiled
potatoes in CREASED baking dish and
sprinkle with grated cheese and a little
flour. Repeat until dish is nearly full.
Pour milk over the whole, about one-half
cup to every three potatoes. Skim milk is
good. Bake in q moderate oven until
done. The length Of time required de.
ponds upon whether the potatoes are
raw or boiled and whether the baking dish
used 10 deep or shallow. Boiled potatoes
baked In q shallow dish will take only
20 minutes. Raw potatoes in deep dish
may take az much as one and one-half
hours.
SPINACH LOAF.
You can make a small can Of spinach.
chard, or beet tops serve seven or eight
people by making into loaf combined
with rice or bread crumbs. Asparasus
or string beans are also good served this
way.
One can chopped spinach. four cups boil
ed rice, two cups white sauce. one red
pepper.
Make q thick white sauce Of two cups
skim milk, four tablespoons flour, four
| tablespoons oleomargarine and ono tea
spoon salt. Melt fat and mix with flour,
add to milk and stir over fire until 1t
thickens. Mix with rice, chopped spinach
and pepper. Form into loaf and bake
20 or 30 minutes.
CALCUTTA RICE.
Two cups rice. two cups tomatoes, one
half pound cheese. one tablespoon salt.
Peppers and celery or onions may be add.
ed, II desired.
Boil rice. Mix It with tomatoes, grated
cheese and seasonings, and pour into bai.
ing dish. Bake an hour. II peppers or
celery are used. cut up and boil with
the rice.
DREAMED PEANUTS AND RICE.
One cup rice (uncooked), two cups chop
ped peanuts. one-half teaspoon paprika,
two teaspoons salt; White Sauce.-three
tablespoons -four. three tablespoons fat.
| three cups milk (whole or skiing.
Boil rice. Make white sauce by mix
ing flour in melted fat and mixing with
| milk Stir over fire until 1t thickens. Mix
rice, peanuts and seasoning with sauce,
place in CREASED baking dish and bake
for 20 minutes.
PEA SOUFTLE.
Four tablespoons flour, four tablespoons
fat, one cup skim milk. one cup mashed
cooked peas (any kind), three eggs, ono
teaspoon salt, one-fourth teaspoon pepper
few drops Of onion Juice.
Make white sauce from flour, fat and
milk. as In preceding recipe. Mash the
cooked peas to q pulp. Beat white and
yolks Of eggs separately. Mix vegetable
pulp. seasonings. sauce and well-beaten
yolks. Fold in stinly-beaten whites, put
in CREASED baking dish and bake In slow
oven until Arm. Lima beans, split peas.
cowpeas, or fresh or canned green peas
may be used.