The Washington times., 1920-01-24
Vegetarian
Diet
M was a rabid vegetarian


" 1 must admit that l was
4 bit sorry 1 had come" said MRS.
baker the other day. YET we AZ
rad TO admit that the latter had
not looked so delightfully."- healthy
IL, some time. You see 1t was this
way: Mrs. Yokcr had been over
indulsing in 6ood things to eat dur
ing the winter holidays with the re-
suit that she fell i'll. The doctor
sucgested a trip South for recup-
Grafton, but as Mrs. Baker was un-
able to afford the expense or the
average southern resort hotel. act
ing upon the suggestion OF neigh-
hor, she decided to try this modest
little boarding house operated py
Madam Jeanette.
Madam Jeanctte'n place was over
"car the ostrich t.Lrn in South
Jacksonville, Fla. 1t was very
unpretentious affair quite unlike
Tho showy hotels. And after Mrs.
s'akyr lad been relieved of her
:,al,I;a.se. she WAS about to explain
- jeanette that the doctor had Tor
biddcn her to partakc OF any OF
the red meats such as beef when
Madam smilingly said. 1--WE serve
no meats at all here, for this place
8 strictly vegetarian
No ma tier whether. or no we ap-
prove of vcgetarianism as steady
dict, ii seems well to occasionally
lave P vegetarian meal. Dieticians
xG.rrc that too much meat in tho
iNct is injucious ITO health, so why
not an occasional an-vegetable
smeal?
So enthusiastic had Mrs. Baker
81 coll
she made it her business to obtain
some Of the recipes. She also
copied yomc of the menus. Here
they are:
Dinner No. Corn soup. bean
roast, mashed potatoes, green peas,
tomato jelly salad, custard pud-
ding, cookies and cocoa.
Dinner No. Tomato soup, Tut
cruductt es. creamed potatoes. string
beans. hot corn bread, watercrcss
salad, chocolate sponge cake, cof-
fe"
Dinner No. 3-Grandmother's
SOUP. grccu pea loaf, spaghetti with
cheese sauce, fruit salad, Brown
Betty. cocoa.
Dinner No. 4-Potato soup,
baked lima beans, cabbage salad.
buttered beets, hot biscuit, sliced
oranges and shredded cocoanut,
small cakes.
DinLer No. 5-Lentii soup. cur
ricd bananas with rice. spinach in
cream, asparagus salad, raspberry
Jam layer cake
These dinners arc typical of what
the average purse can afford. They
arc noHrishing, present an at
tractive array of color and are suf-
flcicntly different from each other
TO he interesting.
In the recipes which follow,
standard half pint measuring cup
Is used and all measurements are
taken level. SPACE does not per-
NIT the printing of all the recipes
used in carrying out these menus.
but any reader may have recipe not
given II she will enclose a self
addressed envelope with her re-
quest
Green Pea Lost.
One cup dried greed peas, cups
lold water, . quarts boiling water.
u cups soft, stale bread crumbs,
- cups milk, l teaspoonful salt,
-, teaspoon pepper. ~ teaspoon
Daprika, 1 teaspoon grated onion,
egg. 3 tablespoons vegetable oil
and'1 teaspoon poultry seasoning.
Soak the peas In cold water over
night Cook them in boiling water
until soft Rub them through a
sieve. To one cup of pea pulp add
the other ingredients. If more than
one cup OF pulp is obtained the
other ingredients must be increased
in quantity accordingly. Turn the
mixture into a small, well creased
bread pan. Set this pan into an
other pan containing water. Bake
bout forty minutes or until Arm.
Serve with plain white sauce.
Beans or lentils may be substi.
tuted for peas.
CURRIED BANANAS WITH RICE.
six bananas peeled and scraped, I
teaspoon Worcestershire sauce. ?
tablespoons oil. ~ cups milk.
tablespoon currie powder, | egg,
2 tablespoons cornstarch. n tea
spoon salt, = cups cooked rice.
Cut the bananas in half length
wise; fry them in the oil which has
' been mixed with tho curry powder
until they are quite soft put the
bananas In y serving dish: to the oil
remaining IN the pan add the corn
starch, salt ard Worcostershire
sauce: mix them thoroughly: cook
the mixture until II is smooth and
thick; add n small amount OF the
sauce to the cEg. which has bc"r
slightly beaten, add tho & q d.
mixture and pour " o,' 80. 90 go
mas: serve the cuuk"d ri,c Itpuuo
ne bansnss