Meat substitutes

One cup of boiled rice; two-thirds cupful grated cheese; four or five eggs. Moisten the rice and cheese with a little milk, mix together, and scramble in with the eggs. Very good. Q Okra and Egg Three cups of boiled or canned okra; two-thirds of a cup of boiled rice; one teaspoonful of lemon juice; two hard boiled eggs. Boil eggs twenty minutes; after they have been boiling ten minutes put the okra and rice over and boil ten minutes Remove the shells from the eggs, pour okra preparation into the dish for serving and slice the eggs over it. Blest be those feasts with simple plenty crowned. —Goldsmith. Q Layer Omelet A friend contributes this recipe, which must make a most attractive-looking omelet. It is, she affirms, a delicious one if eaten as soon as taken from the fire. Prepare as for any omelet but put only the beaten yolks of the eggs in the frying pan and do not add the well- beaten whites until the yolks have "set". Then spread the white of egg evenly over the yolk. Fold the omelet and serve immediately The frothy white of egg will puff out at the sides of the omelet and when cut the omelet will be in three layers, white and yellow. CROQUETTES The material used for croquettes should be chopped or ground fine, or put through a colander. It should be well seasoned, mixed with beaten egg, a little flour and butter, and moistened with boiling water or milk. Q[ In mixing croquettes, good judgment should be used not to have the mixture too dry to be palatable, nor too moist to keep its shape in frying. The croquettes may be made up into ball or cylinder shape, covered with beaten egg and rolled in very fine bread or cracker crumbs, placed in a wire croquette A woman and her servant, acting in accord, would outwit a dozen devils. —French Proverb. basket and let down into boiling fat, or oil, until browned; or, they may be made up into little round cakes and fried in an ordinary frying pan. Q Nut Croquettes No. 1 Equal parts of cold mashed potatoes and finely ground mixed nuts ; salt to taste. Add well beaten egg, and flour enough to bring to the right consistency for forming into croquettes. Roll in beaten egg and finely ground, or rolled, crumbs, and fry Q Nut Croquettes No. 2 Two cups of soaked cracker crumbs ; one cup of soaked toasted corn crisps ; two heaping teaspoonfuls of peanut butter ; one well beaten egg. Dissolve the peanut butter in a little warm water to the consistency of cream. Use a little flour, or more corn crisp, if necessary, to form into shape ; cover with egg and cracker crumbs and fry in croquette basket ; or, make into little flat cakes and brown in a frying pan, Q To both of these recipes a little finely minced onion may be added, or they may be served with a tomato or onion sauce. In the centre of each croquette a nut meat may be placed — English walnut, pecan or almond. Q Split Pea Croquettes Three-quarter parts boiled split peas to one-quarter soaked cracker crumbs; add a litt e minced celery or boiled sweet pepper, minced fine, and one beaten egg. Roll in egg and cracker meal, and fry. He that is of a merry heart hath a continual feast. —Proverbs. Q Bean Croquettes