The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-30
Meatless Dishes

There are many attractive and APP
pet.zing dishes for good cook to
prepare if she does not wish to serve
meat.
South Carolina hash is very tasty
breakfast dish. Cream one table
spoon of peanut butter with enough
warm water to make a smooth paste,
add three-quarters of cup of ground
peanuts and two cups of finely chop
ped white or sweet potatoes. Mix
well, then add one-half teaspoonful
of salt, quarter of teaspoonful of
pepper and sufficient milk to moist
en-. Melt tablespoon of butter in u
hot frying pan, simmer in it tea
spoon of finely minced onion for two
minutes, add the potatoes and nuts
and cook in a moderate oven until a
brown crust has formed over the
bottom. Turn out and serve with
fried apple rings.
Bean puffs are very likable for
luncheon. Slice and boil one medi-
um-sized yellow turnip. Press in
strainer to extract the water and
mash with one cup of cooked lima
beans; add the unbeaten yolk OF
an egg, half cup of very thick
white sauce and seasoning. Beat
until very light with fork and drop
by spoon into small cones onto a
creased baking pan and bake In
quick oven until delicate brown,
Cottage cheese timbales with
orange sauce are flavorsome to have
for luncheon. Beat well two eggs
add to them one cup of cottage
cheese, pressed through a ricer; one
cup of milk, half a teaspoon of salt
and quarter of cup of finely
chopped nut meats put into but
tered timbale molds and bake in
nan of water. For the sauce, blend
two tablespoons of butter, three
tablespoons of flour. one-fourth OF
a cup of hot water, one cup OF
orange Juice and third of a tea
spoon of the grated rind and
quarter of a teaspoon of salt.
Vegetable and Fish Pie
If Won want substitute for
chicken pie: line baking dish with
pastry and fill it with alternate
| LAYERS of cooked vegetable mix
ture of two diced carrots, two diced
potatoes( medium sized), one chop
ned onion, one cup of drained peas
and medium sized can of tuna fish
mixed with cup of white sauce
| Cover with an upper crust and bake
until the crust is delicate brown.
Hominy With Tomato Sauce
A splendid main dish for dinner is
a hominy roast with tomato sauce,
| Two cups of hot cooked hominy
add one cup of chopped English wal
nut meats, one beaten egg, salt, pep
per, onion and chopped parsley to
! taste. Pack into a creased bread
nan then turn out carefully on a
baking sheet, brush With beaten egg,
sift over with bread crumbs until well
coated and bake half an hour, bast-
ing several times with butter melted
! in hot water. Serve with tomato
| sauce.
! Lima Bean Outlets
These outlets are very good served
with stuffed prunes. After pre-
pairing half a pound of dried lima
beans in the usual way--by soaking
| overnight and cooking in sailed
water--drain and mash and blend
4 with them-two tablespoons of finely
minced green pepper. half cup of
bread crumbs, half a teaspoon OF
salt, an eigth of teaspoon o fpepper
half an egg, which should be beaten,
and milk to moisten if necessary to
make of a consistency to form into
a large or small outlets; roll in
crumbs, then the remainder of the
egg diluted with a little cold water
and crumbs again and saute in hot
fat. Serve with prunes which have
been soaked, steamed, stoned and
stuffed with finely minced celery.