MEATLESS DISHES

Wairarapa Times-Age, 10 April 1939, Page 8

MEATLESS DISHES

TRY THESE RECIPES. Vegetarian Cutlets. Take 1J cupfuls chopped walnuts, 1 egg, 2 tablespoonfuls butter or margarine, 1 teaspoonful salt, i cupful fine breadcrumbs, 1 cupful mashed potatoes, 1 tablespoonful hot milk, 1 cupful chopped, cooked marrow, } cupful milk. Mix together in a basin.the chopped nuts, chopped, cooked marrow, potatoes, crumbs, milk, butter, beaten egg, and salt. Stand for half an hour. Shape into cutlets. Crumb them, dip in slightly-beaten egg diluted with a quarter of a cupful of milk. Crumb again and fry in deep, smoking llot fat till crisp and golden. Serve with white sauce flavoured with onion. Savory Vegetable Pie. Take Jib. boiled potatoes, 2 large tomatoes, 3 hard-boiled eggs, J pint rich white sauce, cheese, or onions. Cut the potatoes into slices and cover the bottom of a glass oven dish, then make a layer of sliced, hard-boiled eggs, and another of 'potatoes, then one layer of sliced tomatoes, and finally a layer of potatoes. Pour the sauce, which must be well seasoned and slightly thicker than usual, over the vegetables in the dish. Cover with grated cheese or chopped onion, brown lightly in a moderate oven until thoroughly heated through. Asparagus and Egg Au Gratin. Take 1 tin asparagus, 2 tablespoonfuls butler, 4 eggs, grated cheese, salt and pepper to taste. Drain the asparagus and cut stalks into one-inch pieces. Place in a buttered fireproof dish. Dab with butter and bake three minutes. Break eggs into a basin. Add salt and pepper to taste. Beal well. Pour over asparagus. Sprinkle with grated cheese to taste. Bake in a moderate oven till set. Brown under the griller. Black and White Wafer Pie. Take 11b. potatoes, 1 large onion, 11b. cooked prunes, loz. butter, loz. grated Parmesan cheese, stock, parsley. Take a shallow fireproof dish, butter it, and lay in alternative layers of thinly-sliced (raw and peeled) potatoes, sliced onions, and cold, cooked, stoned prunes. Season each layer. Cover the top with grated Parmesan cheese and chopped parsley. Pour in a little stock. Bake in a moderate oven with greaseproof paper on top. Cook for about three-quarters of an hour and remove the greaseproof paper a quarter of an hour before serving. This dish may be served with boiled beef.