MEATLESS DISHES.

Auckland Star, Volume LX, Issue 200, 24 August 1929, Page 4 (Supplement)

MEATLESS DISHES.

If we eat less meat, then it must be replaced by other proteids such as fish, cheese, eggs, peas, beans and lentils. Peas and potatoes form a simple but good dish. Tinned peas are very good for this. Beat an egg and add it to well mashed hot potatoes together with loz of butter. Put it in a pie-dish and brown in the oven. Heat the peas in their- own juice, and add A a teaspoonful of meat extract aid a little butter. When the potatoes are brown, hollow out tlie centre to make a nest and pour in about half the peas. . Lenta Sausages. ilb cooked lentils and onions, lib of mashed potatoes, sage, salt and pepper, 1 egg, ioz of butter. Stew the lentils aiid chopped onions and strain eff tlie water. Mash the potatoes with egg and butter, stir in the lentils and onions. If too dry, add some of the lentil water. Make it into sausages and roll them in flour before frying. Cauliflower Cheese Savoury. Put a cooked cauliflower in a fire-proof dish with loz of butter 2oz of grated cheese and breadcrumbs, and a good seasoning of salt and pepper. Make a pint of good, rather thick white sauce, and add 2 yolks of eggs. Beat the whites to a stiff froth, stir this lightly in, pour over the cauliflower. Bake for 20min in a moderate oven. Savoury Rice. Jib of lentils, |lb of rice, 3oz of cheese, 2 onions, loz of butter, 1 tin of unI sweetened condensed milk, salt and pepper. Wash the lentils and slice tie onions and stew them in 1 pint of boiling stock for 20min. Add the rice and boil for 15min. Stir in the butter and sliced cheese and let them melt. Season to taste and add enough milk to make it • of the desired consistency.

, Butter Bean Salad. Butter beans mixed, with salad cream or mayonnaise make a nourishing and delicious salad, and. a useful one too, while lettuces are so expensive. Strips of beetroot make a pretty garnish for mayonnaise of beans. Another good salad is made by mixing cold boiled beans with 2 chopped hard-boiled eggs and salad cream to taste, garnishing it with small tomatoes cut in quarters. Butter Beans and Cauliflower Salad. Mix the beans with salad cream, and soak a whole boiled cauliflower in French salad dressing. Grate *an onion and mix it with the beans, adding also 1 tablespoonful of Parmesan cheese. Place the dressed beans round the cauliflower ■as in the illustration, and decorate with raw carrot grated finely on bread grater. Bean and Tomato Salad. 4 largo tomatoes, 1 cupful of boiled beans, 1 onion, 2 tablespoonfuls of double cream, 1 tablespoonful of lemon juice. Chop the tomatoes and grate the onion. Mix them with the beans and season to taste. Stir in the cream and add the lemon juice last.