Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-30

beans add two cupfuls Of grated
cheese and four cupfuls OF stale
bread crumbs, one-haf cupful of
butter, one large onion chopped fine,
and salt and pepper. Mix the in
gradients thoroughly and form into a
loaf. II too dry. add a little milk.
/ Bake for about two hours, baSting
frequently with hot water and butter.
Served hot with tomato sauce, this
| loaf very strongly resembles meat,
while its nutritive qualities are al
| most the same.
A loaf can also be made Of white
beans and cottage cheese, two cup
fuls Of cheese, and one cupful of sweet
cream, two cupfuls of mashed beans,
four cupfuls of bread, and one cupful
Of cracker crumbs. Season with
finely chopped parsley, chives or
onions. Mix thoroughly by kneading
with the hand. Form into loaf or
round fiat cakes. Bake and basic
well. Serve with tomato sauce or
catSup, Or any other sauce desired.
Cheese and tomato patties: Moisten
a quart Of stale bread crumbs with
a cupful Of stewed tomatoes, add two
eggs, one large cupful of grated
cheese, a medium-sized onion finely
minced, and a piece OF butter the size
Of a walnut. Season with salt and
pepper. Knead thoroughly and If too
soft to mold into patties, add fine
cracker crumbs until 1t is moldable.
Dip in beaten egg and then in crumbs,
end fry in butter to a nice brown.
Serve hot.
Vegetable loaf: Boil five potatoes
until the skins may be easily removed
and no longer, then cool and cut into
med1um-thick slices. Place a layer
In buttered baking dish and cover
with layer Of peeled onions sliced
thln as a wafer. then add two cold,
hard'cooked eggs, sliced. Sprinkle
with salt and pepper, and cover with
dry grated bread crumbs, repeating
with another layer Of vegetables, then
more crumbs. Dot with bits of butter
and pour over enough sweet milk to
come to the top Of the crumbs. Bake
In moderate oven for about half an
nour' This makes nice luncheon or
supper dish.
Rice Scalloped with Vegetables.-
Place in a buttered baking dish a
layer Of finely diced carrots. On top
or this place a layer of thinly sliced
potatoes. and then a thin layer Of
sliced onions. Make q sauce by
blending together in a double boiler
Two tablespoonfuls of butter, two
tablespoonfuls of flour, and then
gradually stir in one pint of good
soup stock. Milk can be used If you
do not have the stock. Pour this
sauce, after 1t has been we'll season.
ed over the vegetables in the dish,
then on top of this place q layer of
rice that has been boiled until tender
and seasoned with salt, pepper, chop
ped parsley and CHOPPED celery. It
would be well to keep a small por-
ton OF the sauce to mix with the
rice. If liked, little cheese can be
grated over the top. Cover and bake
until nicely Drowned. AS the vege-
tables should be cooked, 1t will take
only about 20 minutes to bake. This
Is a substantial as well as delicious
dish. Rice is also good scalloped
with either fresh or canned peas.
Arrange in alternate layers, using a
cream or butter sauce to place be-
tween the layers.
Corn and Tomatoes.-This dish may
be prepared from canned or fresh
vegetables in season, but is better
when made from fresh vegetables.
To make you will need three medium
sized tomatoes peeled and Sliced
thick, six ears of corn cut from the
cob. the tops of the grains being
cut of and the balance scraped. In a
baking dish place a layer of the
sliced tomatoes. seasoning with salt,
butter and a slight sprinkling of
sugar. and one medium pod Of hot
green pepper. Then add a layer of
the corn, with salt, butter and black
pepper to season. Continue the al
ternate layers until the dish is full,
having tomatoes on top. Cook in a
medium oven until the corn is we'll
done. The finished product should be
very hot with pepper.
Spinach and Eggs.-Cook two quarts
Of spinach in a very little water.
Drain and chop very fine. Season
to taste with butter, salt and pepper
Keep the spinach hot while poaching
six eggs and preparing one cupful Of
mediums white sauce in the
usual way. Place the spinach on q
hot platter, and on this arrange the
poached eggs. Over each egg pour
a spoonful Of the sauce, sprinkle with
paprika, and serve at once. II pre-
ferred, these may be served individu-
ally.