Evening star., 1947-05-21

forward to joining my husband In
Manila in the near future but ]
am q little overwhelmed at the idea
|of preparing for and making such
a long trip by train and ship with
my four children, boys Z and 10
and girls and 6. will appreciate
any hints you may give me on such
things as necessary clothes for ship
board for myself and children, lug
gage Il must start from scratch),
ways to keep the children amused
and even shipboard etiquette (tip-
ping, etc.. I will 60 on one OF the
large luxury liners. I know some
of you must have tricks up your
sleeves for making such a journey
easier and more enjoyable.
~ ***
THANK YOU NOTE.
From Mrs. A. r. L., Kensington.)
Please give a thank you to M.
S. D., Washington; also v. w. R.,
Arlington. for the orange cake
recipes. ...u-
X
VEGETARIAN DISHES.
From F. c., Washington
Since my family and I were vege-
tarians for some 10 years, I can,
perhaps, help Mrs. j. T. ", Patuxent
River, in planning meals for her
vegetarian guests.
I advise against special "vege-
tartan" dishes. Remembering that
vegetarians depend largely on eggs
and cheese for protein, it would be
we'll to have one or the other OF
these present in some form at every
dinner. Macaroni and cheese or
spaghetti with tomato sauce with
or without mushrooms) and grated
cheese or topped with sliced cheese,
melted over the spaghetti and
Drowned in the oven, make good
main dishes, as does g. souff1e made
with minced vegetables or cheese.
Irma Rombauer's "The Joy Of
Cooking" offers several pages OF
such souf1es, and gives useful ad-
vice that. makes souffle making
easy. A fondue is another way in
which to combine eggs and cheese
to make a protein rich dish. To-
mato or sweet pepper cases make
an attractive main dish when filled
with vegetables or rice in cream
sauce with or without cheese or in
a tomato sauce if pepper cases are
used.
A main dish is, however, not
necessary, and vegetarians usually
dislike the idea of a meat substi-
tute." A dinner consisting Of sew
eral vegetables, cooked in the usual
way, chosen to combine well in
color, consistency and flavor is
usually very satisfactory to vege-
tarians, such as beets, string beans,
parsley potatoes and kale (the beans
and kale cooked without the ham
bone liked in this part of the coun-
try), or asparagus. green peas, sweet
potatoes and rice. The eggs may be
supplied in the salad or in the
dessert and cheese may be served
with crackers at the end Of the
dinner to avoid the monotony OF
cheese favored foods. think the
salad will be better enjoyed as q
separate course than along with the
vegetable dinner.
One thing your vegetarian guests
would surely be grateful for would
by new ways Of cooking vegetables
and several such have appeared In
the RCH and elsewhere on the
Woman's Page OF The Star. I have
tried Armenian Rice in which u
cup uncooked rice is sauted to a
golden brown lido not burnD In
margarine or other vegetable short
ening, turned into creased baking
dish with II teaspoon salt, dash OF
cayenne and cups Of water, milk
or stock and baked covered at $50
degrees for 80 minutes. I have
used meat stock and found this
delicious, for your vegetarian friends
IL would use milk or. better, I be-
tlieve, vegetable stock, that Is. the
water drained from cooked broc-