The Washington times., 1919-04-05
Good dIenten
Dishes
By Loretto @. Lynch.

TN the Lenten season the house,
wife thumbs her cook book for
= meatless dishes. Many requests
have come to me for nseatiess
soups and meatless roastR. And IN
the course OF expeFtmeneF have
recently discovered a few dishes
which I trust will help the Lsnten
housewife.
must admit that the. hsst meat
less course dinner Lever had was
50 well prepared and so appetizing
and nOurishing that it~sWept aside
any prejudice might ever have
had-and. to be perfectly candid. I
was more than q bit pre- ettBdiced-
One Of the reasons. peFhAps. for
the popularity OF meat, is Its easf-
ness OF preparation. This Is espe-
!ctally true OF the more expensive
eutA So when you begin 70 pre-
pare mesfless menus you must ex-
pect to give more forethought 70
your meal, You must be able to
season appetizingly. and you must
endeavor to make some Of your
dishes both look and taste to some
extent like meat Your family will
like the following souV II you make
1t carefully:
guy - Oa6 -
potato. diced. egg, 2 medium sized
carrots diced, ? slices stale bread, 1
medium sized onion sliced, 1 teAr
spoon any good gravy brOWneF.
In q frying pan try out three
level tablespoons OF any desired fat
When smoking hot, add diced po-
tato, carrot, and onion which have
been previously washed and dried
as dry as possible Toss these
about In the hot fat until Drowned
but not burned. Put into q cook
pot, cover with boiling water and
cook slowly until the vegetables
are very soft. Strain the SOUP,
pressing the vegetables through a
fine seiVe- Add q teaspoonful OF
gravy broWner.
Cut the bread into cubes and
mix 1t into the slightly beaten egg.
Toss these cubes into the boiling
soup. and cook until the egg sets.
Season to taste with salt and pep
per. This makes about four ssrv-
ings. .,xy
Then there are nut croquettes. II
you -<have never tried these. Of
courset you may imagine that this
is some crazy idea Of a faddist."
and not. give 1t a Brial. But II you
y
these are both appetiSing and :lour-
ishing and, attractive. you have .
treat awaiting you.
Nut CroQuettes-TWo cups mash
ed potatoe, y cup nut meats. I small
onion grated. tablespoons Of dne-
ly chopped parsley, = teaspoon cell
cry salt, few gratings OF nutmeg, ?
eggs.
Put the nuts through the fine cut
ter OF the food chopper. Separate
the eggs. Combine nuts and yolks
with the other ingredients and mix
we'll. shape into cones. or pyra-
mids or balls. Beat the egg whites
just a little and add to them two
tablespoons Of cold water Dip cro-
quettes into flour, then into the
eaten egg whites and lastly into
fine crumbs. Fry In deep fat till a
delicate brown. Drain on soft pa
per and serve with white sauce
and nicely seasoned green peas.
Peas, beans and entils are known
as Iegumes. II you have tired OF
bean or pea loaf, try this new vege-
table roast Combine one cupful
each OF the pulp OF cooked beans
and peas. Add salt and pepper to
taste. Add a small onion grated
and a bit of garlic about as large
as pea. Beat up two eggs and
stir them into the mixture. Moisten
with strained tomato and bake in
. loaf in . slow oven about forty
minutes. Slice and serve with .
rich tomato sauce