The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1932-02-25
Meatless Menu

Very often TIE woman who must
plan meals f)r her family, week In
ard week ouy, feels that she should
substitute Other foods for meat occa-
in order to keep within her
table budget.
Beans, cheese and eggs are all ex-
cellent meat substitutes.
Below arc listed several splendid
recipes. that are all so good your
family will ask to have theri served
often-and no one but the cook VIII
re alize how Inexpensive they are;
Salmon Rolls
/ pound can of salmon.
~ cup cracker crumbs.
2 teaspoons prepared mustard.
y teaspoon onion juice.
" teaspoon salt.
! egg slightly beaten.
To the salmon and the cracker
crumbs, add prepared mustard, the
onion Juice, salt and egg. Form into
ratties or cylinder shaped reiis and
brown in a skillet with several table
spoons butter. When deiicatcly
brown and crisp, place on a hot
rlatter, garnish with parsley ant
serve with hot tomato and olive
sauce. To make the sauce, melt
tablespoons butter, Blend with two
tablespoons flour and add 81 cur
water mixed with 4 cup tomato
ketchup. Stir until thickened, ar
Just before serving add a cup stuff
fed olives, sliced
Cheese Ring with Vegetables
! tablespoons butter.
/ i Tablespoons t.ouI.
i / II cups milk
| 4 cup tomato ketchup or chill
sauce.
i | teaspoon prepared mustar2.
Il II teaspoon salt.
II / cup gratcI cneese.
d slightly beatei egg yolks.
8 stiffly beaten egg whlles.
Melt butter III a saucepan, al
floul and stir until smooth. Grad
TALLY add milk and cook until thlch
ened. Add tomato ketchup or chi
sauce, prepared mustard and sal
ard cook until cseamy. Tnen ad
cheese and stir until melted and pou
over the egg yol:;s. Mix well aud fol
in the egg whites. Pour into but
tered ring mold or baking dish, an
set in a pan of hot water. Bake
moderate ove1 from 80 10 4
minutes, until firm. Turn oct an
fill with buttered asparagus tips
| peas.
| Stuffed Green Peppers
Wash six large green peppers, c,
them in half and remove the seed
Place in boiling water, turn off Il
1 heat and allow to remain for abo'
five minutes to take the sting fro
/ the peppers. Cool and fill with OIL
medium can of baked beans, du
lightly with salt and cover with bu
tered crumbs. Place in d cassero
or baking pan, add few tablespoo
of water and bake in a modera
oven until the peppers are tend
and the crumbs nicely Drowned.
Il Scalloped Eggs and Olives
II 8 tablespoons butter.
II tablespoons flour.
II 2 cups milk.
III Salt and pepper.
III l teaspoon Worcestershire sauce
ii 4 hard boiled eggs.
II Il cup stuffed olives, cut IN she
III Melt butter in saucepan add flo
II and stir until well blended. Next a
| milk and stir until thick. Seas
III with salt, pepper and Worcestersh
sauce. Add eggs cut in slices q
II sliced stuffed Olives. Pour into
II buttered baking dish, cover with b
tered crumbs and brown in
II oven.
III Meatless Meat Pie
IL a medium size potatoes.
Ill a stalks celery.
III l green pepper.
IL 8 medium size onions.
II 8 medium size young carrots.
III 3 bouillon cubes in 4 cup h
III water.
Ia 4 cup tomato ketchup.
II Cut vegetables in cubes and C
Ii in a small amount of water u
tender. Dissolve bOuillon cubes
hot water and add tomato ketcf
Line casserole with pastry, put
vegetables and over them pour
ketehup and bouillon mixture. {
er with pastry which has three
four Sits in it to allow steam
escape. Bake at $50 degrees F.