Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-13
I'm VEGETABLE MEAL
! BENEFICIAL OCCASIONALLY
Acknowledged Expert on Cooking
Gives Valuable Tips ON Vcgc-
tartan Dict.
ny LORETTO G. LYNCH.

When heard that Jeanette was a
rahid vegetarian. l must admit that
y was q bit sorry l had come" said
Mrs. Baker the other day. Yet we
not looked SO uelishiiuliy healthy in
some time. You SEQ 1t was this way:
Mrs. Baker had been oycrindulginG
tor holidays with the result that she
fell ill.,. The doctor suggested a trip
south for recuperation. but as Mrs.
pense Of the average Southern resort
Motel, acting upon the suggestion OF
neighbor. She decided to Try this mod
Madam Jeanette.
near the Ostrich Farm in South jack
pretentious affair quite unlike tho
SNOWY hotels. And after Mrs. Baker
had been relieved of her baggage, she
Was about TO explain TO Jeanette that
the doctor had forbidden her to par
take of any Of the red meats such as
beef. when Madam smilingly said. we
serve no meats at all here, for this
place is strictly vegetarian.
No matter whether or no we APP
dict. i seems we'll to occasionally have
a vegetarian meal. Dicticians agree
that too much meat in the diet is
Some Choice Recipes.
SO enthusiastic had Mrs. Baker be-
made it her business to obtain some
of the recipes. She also copied some
OF the menus. Here they are:
mashed potatoes, green peas, tomato
jelly salad. custard pudding. cookies
ana cocoa.
qnettes. creamed potatoes. string beans,
hot corn bread. watcrcress salad. choc-
oi2te sponge sake. coffee
green 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 cocoa.nut. small cakes.
Dinner No. 5--Lentil soup. curried
bananas with rice. spinach in cream.
asparagus salad, raspberry jam layer
cake.
These dinners are typical OF what
tho average. purse can afford. They
are nourishing. present an attractive
array OF color and arc sufficiently differ
ent from each other to be interesting.
In tho recipes which follow, n stan
dard half pint measuring cup is used
and all measurements are taken level.
Space does not permit the printing of
all the recipes used In carrying but
these menus, but any reader may have
self-adIIressed stamped envelope with
her request.
Green Pen Loaf.
cold 0nc d tsa as aq Seine -four wss
one and one-half cups soft. stale bread
crumbs. one and onc-holf cups milk,
ono teaspoon salt. one-ciehth teaspoon
pepper, one-half teaspoon paprika, one
teaspoon grated onion, one egg, three
tablespoons vegetable oil and one tea
spoon poultry seasoning.
Soak the peas In cold water over
night. Cook them in boiling water
until soft. Rub them through n sieve.
TO one cup OF pea pulp add the other
ingredients. II more than one cup OF
Pulp is obtained the other ingredients
must be increased in quantity accord
ingly. Turn the mixture into n small,
we'll creased bread pan. Set this pan
into another pan containing water.
Bake about forty minutes or until
firm. Serve with plain white sauce
Beans or lcntils may be substituted
for peas.
CurrIcd Bananas with Rice.
Six bananas peeled and scrapcd, one
teaspoon Worcestershire sauce, two
tablespoons oil. one and one-half cups
milk, one tablespoon currie powder,
one egg. two tablespoons cornstarch,
rice.
Cut the bananas in half length
wise; fry them in the oil which has
been mixed with the curry powder
until they are quite soft; put the
bananas in a serving dish: to the oil
remaining in the pan add the corn
starch, salt and Worcestershire sauce;
mix them thoroughly; cook the mix
turc until ii is smooth and thick: add
n small amount OF the sauce to the
egg, which has been slightly beaten:
add the egg TO the mixture and pour
1T over the bananas; serve the cooked
La Il fi,.