Perth Amboy evening news., 1920-07-10
BY MRS. M. A. WILSON
Copyright, 1920, by Public Ledger

fcopyright, 1890, by Public Ledger
Co. All rights reserved)
Many requests for meatless dish
es during the warm weather brings
this days food talk to this impor-
tant subject. When substituting
vegetable dishes for meat. It must
be kept plainly in mind that the
protein content Of the meat must be
added to these dishes; 1t should be
in the form of milk, cheese, eggs
and dried 1egumes.
The following are some sugges-
tive dishes which may be used very
successfully to replace the meat
dishes.
Baked green and red peppers or
tomatoes. Cut the tops and then
scoop out the contents and then fill
cheese and finely minced cold cook
ed macaroni; cheese and bread
crumbs; egg custard; corn pudding.
Egg plant may be boiled and then
baked and made into a pudding or
~croquettes. Corn, oysters and ONE
let au gratin are available also.
Tomato, stuffed and bake au gratin
and in fritters. Vegetarian roast
made into a combination Of various
quotes, scoffles and buildings. Eggs,
deviled, a la Newburg, au gratin,
outlets, stuffed, fried and the usual
boiled, also omelets, fried and
These foods provide an ample
variety for those who desire to
eliminate meat from their diet dur
ing the warm weather TO come.
Some Filling for Peppers and
Tomatoes
Cook one-quarter pound. of ma
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fne. Place four tablespoons of
bacon fat or other good shortening
IN q frying pan and then add one
cup Of finely chopped onions. Cook
until the onions are soft, taking
care not to let the onions color, then
add the macaroni and
Two tablespoons OF finely minced
parsley
One teaspoon Of salt
One-half teaspoon Of pepper
One-half cup Of grated cheese.
Stir to blend and then fill into
zach peppers or tomatoes. which
have been prepared as directed.
Place In q baking pan and add one
half cup of water for every four
tomatoes or peppers and this will
prevent them from bursting while
baking. Bake in q hot oven for
thirty minutes and then serve with
cream, parsley sauce. This amount
will nil eight medium sized peppers
or tomatoes.
Cheese ana Bread Crumb Filling
Mince five onions very fine and
then place i've tablespoons of fat
in q frying pan and add the onions.
Cook until soft but not brown and
then add
One cup of cottage or pot cheese
Two green peppers, minced hne
One teaspoon Of salt
One-half teaspoon of pepper
One-eighth teaspoon of thyme
One and one-Quarter cups OF nne
crumbs
One well-beaten egg
One-half cup of milk
Nix and then I'LL into either TOM
atoes or peppers and bake as d.
rected in the cheese and macaroni
flling.
EGG Custard
Prepare medium tomatoes, taking
care not to break the skin while
scooping out. Place in large indi-
vidual custard cups and ADD n
tablespoon of water to each cup
Now place in a bowl
Four eggs
Seven-eighths cup OF milk
One-half teaspoon Of salt
One-quarter teaspoon of pepper
Two drops of onion extract
Two drops of celery extract.
Beat to mix thoroughly and then
place one tablespoon of fine bread
crumbs in each tomato. Fill with
custard and dust the top of each
one with paprika. Set the cups in
a baking pan and bake in a slow
oven for forty minutes. Remove
from the oven and let stand for two
minutes. Then turn on a slice OF
toast and serve with either cream
or tomato sauce.
Corn Pudding.
Score and scrape the corn from
six medium-sized ears and then
place in a mixing bowl and add
One onion grated :.
Four tablespoons of finely minced
parsley
One teaspoon OF salt
One teaspoon of paprfka
Three eggs
One cup of milk -,
Beat to mix and then pour In well
creased custard cups. Set n GUS
lard cups in a pan and add water
TO about one-half depth of the cups.
Bake in a slow oven for thirty min