Evening star., 1944-03-06
LEMON PIE FILLING.

Since this column has way of
contracting so many good cooks, I'd
be very grateful If some one could
give me super" recipe for lemon
pie filling. I want pie that is firm
without using gelatin and tart In
taste. The many cook books I use
have failed to yield such a recipe,
they're either too sweet, too soft, or
tasteless, or else they require in
gradients that are hard or impos-
sible to get. I know III get a good
one through the Clearing House.
Many thanks.
MEATLESS RECIPES.
(ThGnkS to Mrs. J. B. G., BeltSuiHe.) }
In regard to Mrs. r. D. RS re-
quest for meat substitutes, 1 would
suggest "The New Cookery" by
Lenna Frances Cooper, the Modern
Medicine Publishing Co. This book
was published quite long time ago.
Some of the receives call for at
least three ingredients which are
made up of prepared protein and
cereal products, which were sold at
vegetarian stores. I have picked out
three recipes in which bread
crumbs are substituted for one of
these prepared products.
Walnut Roast-Two eggs, ~
cups milk, 11a cups toasted bread
crumbs, cup ground walnuts, u
cup cream, teaspoon salt, tea
spoons grated onion.
Beat the eggs until light, add the
milk and cream and bread crumbs.
Let stand 20 minutes. Add the other
ingredients, turn into a buttered
bread tin and bake in moderate
oven 80 minutes. Serve with any
preferred sauce.
Cereal Roast-Two eggs, liz cups
milk, y cup nut meal or finely
chopped nuts, l cup chopped eel
cry, l cup fine toasted crumbs, l
teaspoon salt, tablespoon grated
onion, 2 tablespoons butter.
Beat the eggs, add remaining in
gradients. Let stand 20 minutes.
Bake in an oiled tin about 80 min
utes or until we'll Drowned. To re-
move, turn upside down on plat
ter and cover with a cloth wrllng
out of cold water, allowing it to
stand a few minutes or until
loosened from the pan. Garnish
with parsley and serve with parsley
sauce or cream sauce.
Savory Roast or Mock Turkey
Two cups legume puree, 2 eggs, u
cup coasted bread crumbs, y cup
Drowned -four, 2 teaspoons celery
salt, 2 teaspoons sage, cup strained
tomato, 2 cups nut meal or finely
chopped nuts, 4 cup cream, 2 table
spoons grated onion, teaspoon salt.
Cook the legumes, either lentils,
peas or beans, until quite tender and
dry. Make into puree by mash
ing through colander. Beat the
eggs slightly, add the puree and the
other ingredients in the order given.
Then bake in loaf in a hot oven
20 to 30 minutes, or until nicely
Drowned. Serve with cream sauce
or brown sauce.
I hope these recipes are what
Mrs. T. D. r. is referring to. I
enjoy the Clearing House very much
and have many clippings from it.
Quite by accident I found way
to keep peanut butter moist. Sim
ply empty pint jar of peanut but
ter into one of those glass refrig-
orator dishes with a top. Keep in
a cool, dry place.
(Thanks to Mrs. T. E. M, RiDerdale)
Savory Patties-Three eggs, beat
en- lightly, cup rolled oats, q cup
dry bread crumbs, 4 cup chopped
nuts, q cup chopped onions, l tea
spoon sage, Z teaspoon salt, tea
spoons savita, cup water.
Combine all ingredients except
savita or soy bean sauce dis
and fry on both sider until good and
brown. Then add the water with
savita or soy bean sauce) dis
solved in it. Cook one hour slowly
Serve with brown gravy and mashed
potatoes.
This recipe is sometimes called
"meatless hamburgers" 1t is very
meaty if you add a cup of chopped
mushrooms.
Grapenut Loaf-Two eggs, q cup
finely chopped nuts, cup chopped
celery, cup grapenuts, 2 chopped
onions, " cups milk, 2 tablespoons
butter, teaspoon salt, l teaspoon
sage. e
Combine eggs, nuts, grapenuts,
milk, salt and sage. Let stand while
the chopped celery and onions are
being fried to a golden brown in
butter and shortening. Then mix all
together and put in baking dish and
bake y hour. Make brown gravy
in same skillet where onions and
celery were fried. With mashed
potatoes, a salad and dessert you
have very satisfying dinner.
I have also added chopped mush-
rooms to this and found it very
tasty.
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