Meat substitutes

Boil a half pint of small white beans in a pint of water with one-half teaspoonful of soda for five minutes ; pour off the water and put through cold water till the skins come off; throw the skins away and boil the beans until tender ; strain off the water and use three-quarters of boiled beans to one-quarter part soaked cracker crumbs ; add a little finely minced onion, and mix, adding one egg and flour if necessary. Salt to taste. Q White sauce, tomato sauce, and celery sauce may be used with pea and bean croquettes. Q[ Cream Croquettes To each well-beaten egg add two tablespoonfuls of cream, one teaspoonful of sugar and enough cracker crumbs to absorb the egg and cream. Dredge over the mixture enough white flour to bring it to the proper consistency; dip into beaten egg and fry. Serve either cold with whipped cream or hot with a hot fruit sauce. Q Apple Croquettes To two cupfuls of apples, cut in small pieces after being pared and cored, add a scant tablespoon of butter and one of water; cook in a double boiler until thick and dry, mashing well as the apples are softened; mix one-third cup of pastry flour, or of corn starch, with a little water, salt slightly, and stir into the thickened apple; cook for fifteen minutes, then add a beaten egg, stirring the mass lightly until the egg is cooked; cool in a flat dish; drop spoonfuls of the mixture into fine crumbs, then into beaten egg and again into the crumbs and fry in deep fat. Especially good to serve with nut loaf or nut hash. Let fancy, not cost, prepare all our dishes, Let the caterer mind the taste of each guest, And the cook, in his dressing, comply with their wishes — Ben Jonson. Pungent sauces whet the appetite. —Columella. SAUCES FOK CROQUETTES, NUT LOAF, ETC. White Sauce Mix two tablespoonfuls of sifted flour with a generous teacupful of warm butter. Place over the fire a saucepan containing a pint of sweet milk, a saltspoonful of salt and a pinch of white pepper When it begins to boil add the butter and flour, stirring constantly until it thickens and becomes like cream. If you choose, use cream instead of milk and leave out the butter (3[ Celery Sauce Take three heads of celery, cut into very small pieces, boil them eight minutes in water, then strain off the water and put the celery into a white sauce, prepared as above. Boil all together for eight minutes, stirring constantly Q Onion Sauce Into white sauce stir four tender boiled onions that have been chopped very fine. Q Curry Sauce No. 1 Just before adding the butter and flour to the milk in making white sauce, stir in two-thirds of a teaspoonful of East Indian curry powder, which has been mixed with a dessertspoonful of the milk. We praise lor the things that bring out life's rich flavors. —Good Things and Graces. Q Curry Sauce No. 2 Place one tablespoonful of finely minced onion in & frying pan with a little butter and let it cook until slightly browned ; add to this two cupfuls of white sauce and one scant teaspoonful of East Indian curry powder, after it has been dissolved in a little water. Let it remain over the fire until it has boiled two minutes. Q Horse Radish Sauce Drain the vinegar from prepared horse radish and stir two heaping teaspoonfuls into a pint of white sauce Use more horse radish if desired. Q Tomato Sauce