Meat substitutes

One tablespoonful of peanut or mixed nut butter, made into a smooth cream with water; three-quarters of a cupful of ground nuts; two cupfuls of finely chopped potatoes. Mix the nut butter through the potatoes; add the ground nuts, and a little milk or water to moisten. Salt to taste: add a little minced onion if desired. Put butter in a hot frying pan, add the mixture of potatoes and nuts, and brown as in making corned beef hash. When you think a brown crust has formed over the bottom of the hash, place a plate over the top and invert the frying pan and plate, turning out as if it were an omelet Q Lentil Hash Equal parts of boiled lentils and cold boiled potatoes, finely chopped. Minced onions should always be added, or minced celery. Season with butter, salt and pepper. Place the preparation in a hot buttered frying pan and proceed as in nut hash. People often ask what lentils are and for the benefit of those who have never used them 1 will explain that they are a legume, highly nutritious and much used in Oriental countries. They can be obtained in any large city market Q Waldorf Eggs To prepare for six persons take six small, sweet peppers; remove every seed, being careful to leave the peppers in as perfect a condition as possible; boil in water until tender Have ready a hot tomato sauce and six pieces of toast made from stale bread cut in inch thick pieces, Now, good digestion wait on appetite, and health on both. — Shakespeare from a round loaf if possible, and toasted slowly to a light brown in the oven. Butter the toast well; place a piece in the centre of each plate; put one of the red peppers on each plate, beside the round of toast, and on each piece of toast slip a poached egg, being careful not to break the yolk. Around the toast and peppers pour the tomato sauce. Place a small piece of butter on each egg and in the heart of each pepper. This is an extremely pretty lunch dish and is especially suitable when a red color scheme is desired Q Curried Eggs No. 1 Boil for fifteen minutes as many fresh eggs as you wish to use; remove the shells carefully at once; cut the eggs in half lengthwise and place on a platter, the yolks uppermost. Pour around them Curry Sauce No. 2, and serve. Q Curried Eggs No. 2 Place an entire hard boiled egg (the shell having been removed) in a sauce dish; pour around it Curry Sauce No. 2; lay a sprig of parsley on the sauce beside the egg; place the sauce dish on a small plate and serve individually Q Potato Scramble Three large cupfuls of mashed potatoes; four eggs. Put butter into a hot frying pan; turn the potatoes into it; break the eggs and turn them in on top of the potatoes ; with a fork break the yolks and stir them very lightly into Animals feed, men eat, but only men of intelligence know how to eat. T-Brillat-Savarin. the potatoes, but do not beat; keep tossing them as in cooking scrambled eggs until the white of egg has turned creamy and thick. Season with butter, white pepper and salt. Q Scramble of Peas Prepare green peas as is usual for serving, except drain off all juice. Scramble some eggs. Place the eggs in the middle of a platter, heaped up, and pour the peas around the mound of eggs. This is as good in its way as an omelet with peas and is less trouble. Q Rice and Cheese Scramble