VEGETARIAN DINNER FOR SIX

VEGETARIAN DINNER FOR SIX.

By J. E. Patterson

MOCK OYSTER SOUP.—Scrape one bunch of vegetable oysters; throw them in cold water as they are scraped, to prevent discoloring; cut them up and put them on to cook in one pint and a half of boiling water. Heat one and a half quarts of milk, and add to it the contents of one and a half cans of sugar corn, and a small onion if liked. Move to the side of the stove and simmer for twenty minutes; then strain the soup into your soup kettle. Pour the water from the cooked oyster plant into the soup. Press the oyster plant through a soup strainer, add to it the yolk of one egg and four tablespoonfuls of 1/2 per cent. gluten meal, a half teaspoonful of salt, and mix thoroughly. Bring the soup to a boil, and with a tablespoon drop pieces of this mixture the size of an egg into the milk as it comes to a boil. Simmer for a few minutes until all the mock oysters are cooked. They will float to the surface when cooked.

BAKED MACARONI.—Break into a large saucepan one pound of macaroni into one-inch lengths; add six quarts of boiling water and one half tablespoonful of salt. Cook for thirty or thirty-five minutes. Then strain away the water and turn the macaroni in an eight-inch agate pan. Whip four eggs light; add to them three pints of milk and a half teaspoonful of salt. Pour this custard on the macaroni; sprinkle a little granola on the top, and bake in a moderate oven thirty minutes.

LEGUME ROAST.—One cup each of cooked beans, lentils, and peas, rubbed through a colander; one cup of chopped nuts; one cup of browned bread crumbs, or granola; one cup of cream; or as a substitute, one cup of hot water; into which dissolve one dessert-spoonful of nut butter. Add salt, sage, parsley, or any desired flavoring to suit the taste. Mix well and mould into a roll ten inches long; bake one hour in a moderate oven.

POTATO SALAD.—Mince (not chop) four large cold boiled potatoes, one green onion, if liked, also a little parsley. Mix all together and add a teaspoonful of salt and put in a salad bowl.

PLAIN RICE.—Wash three-quarters of a pound of rice through two or three waters and throw it into three quarts of boiling water; boil until three parts done; drain off in a sieve; grease the bottom of a saucepan with a little thick cream, put in the rice, place a tight-fitting lid on, and set it at the back of the stove until the rice is perfectly tender, shaking the pan occasionally to prevent sticking. Cooked this way with care, you should be able to count every grain of rice.

ADAM PUDDING.—Peel and mince six apples very fine; add a cup of sugar, the grated rind of one lemon, one-half cup each of seedless raisins and currants, well washed and picked, eight ounces of bread crumbs (four cups pressed), half a teaspoonful of salt. Beat six eggs, add to them two glasses of unfermented wine or grape juice, one tablespoonful of vanilla. Pour over the dry ingredients and mix well. Boil in a well-buttered mold for three hours.

TEMPERANCE EGG-NOG.—Three heaping tablespoonfuls of nut butter, four tablespoonfuls of sugar, five glasses of water, the yolk of two eggs and one whole egg, one teaspoonful of vanilla or lemon extract.