Vegetarian Road To Health

Auckland Star, Volume LXIX, Issue 208, 3 September 1938, Page 4 (Supplement)

Vegetarian Road To Health

Although «k* fonron* iaqpM in for t«|eixmß> daltes. it s no* mewiay to fee * vegetarian to appreciate 1 tiiena~ Mojo and xnoxo ks*use*i*®i are befianiiig to realise tKat xtfe-: tables and fmt should fee lite natßstajr of tbe meals» azt<£ that a diet does not kclwie a liberal amount of tfeese nutritiot» foods » lackuas in healshgtvirtg propertie*. liio follow intjt recipe# ace a? laut'fteoa or dishes,. cotiM «ai»ily be used for khe wail* uaeal of fchjf day. Get: away ftwoos thats cookiingf roA you: ire in» and try these new and excttine dishes^ Cmrritd Lentils Four- ounces soaited lentils, pinch 'it powdered, mace. fl; gepperuorns, t teaspoon salt., t iininrr. t tppie. IS ounces- butter.. t banana. t tablespoon sultnxias. j teaspoon sugar, £ fteaapoon Huur. 5 teuspoon curry puttier,, I dessertspoon. vinegar; boiled; cice. Simmer lentils with, mace and, peppers; corm» (Tned in. a piece of muwtm), wr one hour„ then add salt. r«iio*e pepperi aKW and attain; In the- meantime,. »B«e cmion, miuw appl» ami fry together St: jtU» hubter tor Iff) minutes^ \ Ptair» iit saacepaji with T«nfc£3s,. sEcwt j sultanas, sugar., ftomr and' carry I gowdfecv j Mfet "wwH",. add Bpiir fimn the- ItettSilS,. land; »immer fchtee*qaartets: of" an hoar-,. Ufcirrite® frequently.. -Puafc hefiira *ervI mat add the &*rw» aattfc % fcnw&r | of boiled ricsi. "

Camel Afftes One- tablespoon, curry powder (lew if not Eked Hot),. 3 tablespoons breadcrumbs. '£ tablespoons srated citeese, rn'ik. 3. cooicins apples. Mir together the- coltu powder.. bread- . crumbs and cheese, and add sufficient ; milk to bind them together. Peel apples ami hollow oat the centres. . then fill tile cavities with the mixture. Bake in. moderate ovan until apples are soft.. Ckets* Smmf ] One onnjre butter; 1 small: chopped onion. ■ 2 cuv* milk. i cups water. Z eggs, 2 lunces cheese. silk and gey per Co taste, croutons- of Cried wead. Efeaifi butter and saucepan and fry onion without browning it. then add milk and water. When almost boiling •add the beaten eggs, cheese, salt ami pepperI Stir until samp thickens, but do not aliu-w it to- boil <1T it will curdle. Serve with, the crouton*Bmstam Ramst One cup cooked ftascQt beans. 4 ounces Sroreti:- cheese, 1 cup breadcrumbs. salt and ; pepper w taste. i >lasil the beans well and met in other i Form into a roll and place !in a baking' dish with one tablespoon, of ' dripping; ? Baka- in moderate oven until nicely bnjwned. basting- occaefonalLy.. Ii <iesire«{, tentife or maearoni. may take the ! place of hariiMrtr beans. - Cktrst Dawpfii|i " i Tto cups- Jirur. t cup milk, t " i Z cups, srated cheese,, in it IQU <nama CO tasts,, tmxxatxr — 1 —

By a French Chef

Mix the Sour to a smooth paste with cold water. Boil the mills: and stir hi the Blended floor. Stir over gentle heat until mixture is thick, then remowe from Bre and pour in beaten egg ytjlk. Add cheese and seasoning, form into tmllis and cook m boiling water. When the dumplings are cooked they will rise to- the surface. Lift them out. ruil them in grated cheese and brown under the zrilier or in the oven. Serve- with hot tomato sauce and garnish. with chopped parsley. Cheese Feadx One cup breadcrumbs, t eup milk. 1 cup graced <?iieese. t teaspoon minced anion, salt and cayenne to taste, i eggs, t tablespoon ijiirter. Pitt breadcrumbs into pie- dish, boil the milk and poor over thus crumb* and add ■the cheese, onion., salt and cayenne; Beat yolks, of eggs and add them. Whip the- whites of eggs stiffly and mid into the mixture. Dot over with the butter, and bake in moderate oven 2D minutes. one targe potato. 1 onion, salt and pepper. I teaspoon chopped paisley. I egg; tfouir. E- small teaspoon baking gawdee, camato aance ; ' Scats the potato, mince the anion i and flavour to- taste with salt and pepiget, Aid the o*rsiey and the wsiL-beatan

egg- and mvShnent Sour- bo make a nice batter. Then stir in she baking no wder. Fry lika pancakes until xoiden brown ami serve with here tomato sauce. When in season. add a peeled and roughly - chopped tom«,i» to -he nancakea. Rice mid Cheese Pwddauf One onion. t <mp rice. t t cup zrare-i cheew. I tablespoon burrer. pincii at rjepper and salt. PaeL onion and boil in two cups water for 1') minutes, then a.ld rice and cook for L> minutes. Strain <md remove the onion. Bean egg, add rice and remainder ot ingredients and mix thoroughly. Put into a buttered pudding basin, cover irith buttered paper and steam for one hour.. Turn out on to a hot •fish and serve with cheese sauce i white sa;ice. to widen a tablespoon, of grated cheese 'in»* been added;. Lentil Ralls Four -nmces lentils. 2 ounces breadcrumbs. I ounce tmrrer. ounces maahed potatoes. I e%g, i minced onion, salr and pepper to taste. jib siiurt riuatxy, ccnnatn sauce, chopped parsley. Blend ingredients together thoroughly. with the exception rf the sauce and parsley. Roil out pastry iuxly thin and cut into eight equal pieces. Divide mixnu'tv aveniy on each piece and fold over like a sausage roEL Brush aver the topg with a little beaten egg or milk, and b«ka ill minute* in moderate oven, serve with hot tomato sauna sad. jm-n-igft wixJt mapped parsiey: ~