Recipes for Vegetarian Dishes

Radio Record, Volume III, Issue 35, 14 March 1930, Page 26

Recipes for Vegetarian Dishes

Salmon Mould. M=rt three tablespoons of butter or dripping, add half a cup. of breadcrumbs and nearly two cups of milk and cook about three minutes, or until crumbs are soft. Add two and a-half cups of cooked fiaked salmon or other fish. one tablespoon chopped parsley and two slightly beaten eggs. Add pepper and salt to taste and turn into a greased mould. Set in a pan of hot water and bake in 2 moderate oven (250 degrees EF.) until firm, or until a knife inserted in the centre comes out clean. If a ring mould is used, the centre can be filled with chopped cooked spinach, peas or carrots. Looks and’ tastes good and supplies all the necessary elements for a. complete meal! Smoked Fish de Luxe. YY ASH the fish, pour boiling water oyer it, remove the buckboue and cut the fish in half. Trim the tail and cut off the fins. Make a stuffing with 30z. of breadcrumbs, 1 teaspoon of finely-chopped onion, a little milk, 1 teaspoon of chopped parsely, pepper and salt, and + teaspoon of grated lemon rind, and spread it on half of the fish, Put the other half on the top. Lift it into a fireproof dish, cover with buttered paper, and bake at 360 degrees for 20 minutes. Serve with creirmed potatoes, green peas or baked tomatoes. Fish Cakes, TPAKE 13lb. cooked fish, $lb. mashed potatoes, lioz. melted butter, sult and pepper, 1 teaspoon of chopped parsley, { teaspoon of mace, a little milk or beaten egg to bind. Proceed as directed for croquettes. Hominy and Cheese. AKE 2 cups of left-over hominy, porridge or other cereal, add about 1 cup of milk and half a cup of grated cheese. Turn into a greased bakingdish, after mixing well, and sprinkle the top with another half-cup of grated cheese. Bake in u moderate oven (350 degrees F.) for 80 minutes. Alter. natively, the hominy -or other cereal can be blended with half a cup of grated cheese, formed into croquettes. yee ard breadcrumbs, and fried Savoury Pancakes and Cheese Sauce. SI'r 4oz. of flour and 4 teaspoon of salt together. Make a hole in the centre. stir in the egg and half the milk gradually. Beat thoroughly, and add the remainder of the milk and a little pepper. Fry in lard, and turn on to a grease-proof paper. Place a cooked leek in the centre of each pan-

cake. Roll up and serve with cheese sauce made by melting foz. of butter, stirring in joz. flour, and adding gradually + pint milk. Cook for a few minutes, add a pinch of salt, and 2oz. yrated cheese, and continue heating gently until the cheese has melted. Egg Souffle. (CREAM two tablespoons of butter, add the same amount of flour, and pour on gradually one cup of scalded wilk and one of cream. Cook in double boiler for five minutes, and add the yolks of four eggs, beaten until thick and lemon-coloured. Remove from fire, add salt and pepper, and fold in whites of eggs, beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with white sauce, highly seasoned with celery salt, paprika and onion juice. Eggs and Tomatoes. Cet a slice off the end of a large tomato, scoup out some of the pulp, and seuson the inside of the tomato with salt and pepper. «Into it carefully break an egg, put on the lid, and bake until the egg is set. Serve cold, garnished with salad. Scotch Woodcock. MAKE a thin white sauce of butter, flour, milk and seasonings. Add four hard-boiled eggs finely chopped. ‘and season with anchovy sauce. Serve on buttered toast. Anchovy sauce may be omitted, and one cup of asparagus tips added. , Baked Stuffed Onions. PEEL * or 6 large yelluw onions und cook in boiling salted water for five minutes. Take out the centres, being careful not to break the shells. Drain well. Parboil a small green pepper, and remove the seeds. Peel 12 large mushroom caps. Chop the pepper and half the mushrooms. Fry slightly in a little fat, with the onion scooped from the centres, chopped. Add 3 cup of breadcrumbs, salt and pepper to taste, and mix well. Fill the onions with the mixture, dot with bits of butter, and place a mushroom cap on each. Put in a oaking dish with a little water, cover and bake at 350 degrees for about an hour. Remove cover during the last 15 minutes to brown slightly. These are delicious even without the mushrooms. Macedoine of Vegetables. MELt 8 tablespoons of butter, add 1 tablespoonful each of chopped onion and chopped pimiento. Cook slowly for 5 minutes. Add 2 tablespoons of flour and mix well. Add 2 cups of canned tomatoes, or their equi-

valent in fresh ones. and’ cook until mixture thickens slightly. Add 1 cup of cooked or canned peas. 14 cups of boiled rice. 1 tablespoon of chopped narsley. salt and pepper. Put in greased baking dish, and sprinkle with grated cheese. Rake in oven at 400 degrees for 20 minutes. Penns or carrots can be used instead of peas.