VEGETARIAN DISHES.

New Zealand Herald, Volume XLIII, Issue 13235, 21 July 1906, Page 6 (Supplement)

VEGETARIAN DISHES.

RECIPES that are cooling AND ."tasty.::. While there are many' housekeepers who are continually on the look-out for a novelty to introduce in-the daily dietary, there are others who think' they have not the time to waste, as they express it, in trying culinary experiments, but continue serving the' commonplace round ; of meals and vegetables with nothing to vary it except that one day the roast is served hot and the next cold. This kind of bill of fare is not tempting to a jaded appetite. ;. ;. . With a little forethought; and perhaps a very little extra, work the provider who studies the fancies of her family can easily manage to give variety to the board, oi For a good entree, try nut cutlets. Grate three ounces of breadcrumbs, arid chop; fine two ounces of walnuts, almonds, or Bra.zil nuts.. Put half a pint of midi over the fire, with two ounces of butter, and let it . boil. Add the breadcrumbs, and cook until they.do not stick to the pan.. When cool and the nuts, season to taste with salt and pepper, shape into cutlets, roll in egg and fine breadcrumbs, and fry until a golden brown.- Serve with tomato sauce. - '{:..' rr-,-. ;".',.';'■';' Japanese eggs;-' ';.; '"; \r : : r For: tomatoes stuffed, with nuts ,cut a round piece from the tops of medium-sized tomatoes, allowing one tor each individual, .scoop out a part of the inside>". Mix four ounces of stale breadcrumbs, two ounces of chopped mils, a tablespoonful of melted butter, seasoning of salt and pepper and a little chopped onion. Fill the toma- [■ toes' with this mixture. Sprinkle with I.crumbs, dot with bits of butter, and bake for twenty minutes. This quantity of stuffing will'fill about half a dozen tomatoes. • Japanese eggs, although not of a nutty nature, are beloved of the vegetarian cult, and are worthy of adoption as a summer dainty. Wash a cupful of rice, and boil it rapidly till tender. Drain and press into a pie-dish. Steam it in the oven until the eggs are ready. Boil six eggs so that they will be hard when the rice is sufficiently cooked. Shell them, and cut in two crosswise.: Take out the yolks', and rub them fine with a little- butter, chopped onion, salt, and pepper. Roll into, little balls, and return them to the whites. Cut a tinv slice off the end of each half-egg to make it stand upright. Mould the rice in a plateau shape, stand the eggs on it, and serve with a white sauce. , , For stuffed potatoes choose fairly lar£e£ sized ones equal in size.. Wash and halve in their skins. Cut'a. round, hole in the top of .each, and with a" small'spoon scoop, out the inside. ;; For each potato allow a, tablespoonful of chopped nuts.arid a, teaspoon fill of-butter. ' Season with salt,. sprinkle With breadcrumbs, put back in the ; oven to got very hot 'and serve immediately.' ' " ''