Chop vegetables coarsely, mix all together and season,
adding stock in which vegetables were cooked if moisture
is needed. Put into buttered baking dishes and bake in
hot oven to brown. Serve 6 oz. to a portion.
22 MEAT SUBSTITUTES
GREEN PEA LOAF
Green split peas, Pepper M oz.
dried .... 11 lbs. Eggs 12
Breadcrumbs. . 3Ji lbs. Bacon fat ... 1 lb.
Onion juice. . . K cup Breadcrumbs. . 12 oz.
Vegetable stock . 7 qts. Fat 4 oz.
Salt 5 oz.
Soak peas over night, drain and wash, add 9 qts. of
water, 2 oz. of salt and cook 2j[^ to 3 hours or until soft.
Drain, grind, add other ingredients and mix thoroughly.
Put into baking dishes and sprinkle buttered crumbs on
top. Bake one-half hour in moderately hot oven and serve
5 oz. to a portion with Tomato Sauce No. 1.
TOMATO RAREBIT
White Sauce No. 1
Cheese ....
Red pepper. . .
Mustard ....
Tomato juice . .
qts.
lbs.
tsp.
oz.
qts.
Baking soda
Cornstarch .
Rice flour .
Fat ... .
Salt ....
^oz.
13 oz.
13 oz.
VA lbs.
6 oz.
Melt cheese and add to White Sauce, season. Thicken
tomato juice, add baking soda and salt. Combine the two
mixtures. Serve on Toasted Mush. Yield 6-7 portions to
a qt.
RICE CROQUETTES
Rice, dry. ... 8 lbs. Salt 4 oz.
White sauce No. 2 23^ qts. Green peppers.
Red peppers, chopped ... 6 oz.
chopped ... 5 oz. Red pepper. . . l^^tsp.
Cook and drain rice, mix with other ingredients, mold
into two oz. croquettes, roll in egg and crumbs and fry
dry in deep fat. Serve two croquettes to a portion with
Cheese Sauce.
Note.— Omit peppers and serve as fritters with jelly.
MEAT SUBSTITUTES 23
SCALLOPED RICE AND EGG WITH CHEESE
Rice, dry. ... 5 lbs. WMte sauce No. 2 10 qts.
Eggs, hard cooked 50 Salt 5 oz.
Cheese 5 lbs. Red pepper. . . 2 tsp.
Cook and drain rice, melt three pounds cheese into sauce,
season and add to rice. Put into baking dishes in alternate
layers with sUced eggs, having rice mixture at bottom and
top. Grate or chop remainder of cheese, and sprinkle on
top of pans. Brown in the oven. Serve 6 to 7 oz. to a
portion.
SCALLOPED RICE AND WALNUTS
Rice, dry. ... 5 lbs. Red pepper. . . 2 tsp.
Walnuts, chopped 2^ lbs. Breadcrumbs. .12 oz.
White sauce No. 2 10 qts. Butterine. ... 4 oz.
Cook and drain rice, mix with white sauce, walnuts and
seasonings. Put into baking dishes, sprinkle with buttered
crumbs and browTi in the oven. Serve six to seven oz. to a
portion.
BAKED FRESH TOMATOES ON TOASTED MUSH
Tomatoes, large . 50 Breadcrumbs. . 12 oz.
White sauce No. 2 10 qts. Fat 4 oz.
Wash tomatoes, cut out stem and blemishes. Cut in
half, crosswise, and put on buttered baking sheet, cut
surface up, sprinkle with buttered crimibs. Bake in quick
oven until heated through. Serve on Toasted Mush with
White or Cheese Sauce over them.
SAVORY VEGETABLE LOAF
Pea beans, dry . 10 lbs. Eggs 12
Bread crumbs. . 4 lbs. Sage 1^ oz.
Bacon fat ... 1 lb. Salt 2 oz.
Stock from beans 4 qts. Pepper ^ oz.
Soak beans over night, cook, drain, saving the stock,
and grind. Mix all ingredients, add extra stock, if needed.
Put mixture into greased pans, and bake one-half to one
hour in moderately quick oven. Serve with tomato sauce.
24
MEAT SUBSTITUTES
VEGETARIAN ROAST
Corn pulp No. 2
can
Page 8
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Chop vegetables coarsely, mix all together and season,
adding stock in which vegetables were cooked if moisture
is needed. Put into buttered baking dishes and bake in
hot oven to brown. Serve 6 oz. to a portion.
22 MEAT SUBSTITUTES
GREEN PEA LOAF
Green split peas, Pepper M oz.
dried .... 11 lbs. Eggs 12
Breadcrumbs. . 3Ji lbs. Bacon fat ... 1 lb.
Onion juice. . . K cup Breadcrumbs. . 12 oz.
Vegetable stock . 7 qts. Fat 4 oz.
Salt 5 oz.
Soak peas over night, drain and wash, add 9 qts. of
water, 2 oz. of salt and cook 2j[^ to 3 hours or until soft.
Drain, grind, add other ingredients and mix thoroughly.
Put into baking dishes and sprinkle buttered crumbs on
top. Bake one-half hour in moderately hot oven and serve
5 oz. to a portion with Tomato Sauce No. 1.
TOMATO RAREBIT
White Sauce No. 1
Cheese ....
Red pepper. . .
Mustard ....
Tomato juice . .
qts.
lbs.
tsp.
oz.
qts.
Baking soda
Cornstarch .
Rice flour .
Fat ... .
Salt ....
^oz.
13 oz.
13 oz.
VA lbs.
6 oz.
Melt cheese and add to White Sauce, season. Thicken
tomato juice, add baking soda and salt. Combine the two
mixtures. Serve on Toasted Mush. Yield 6-7 portions to
a qt.
RICE CROQUETTES
Rice, dry. ... 8 lbs. Salt 4 oz.
White sauce No. 2 23^ qts. Green peppers.
Red peppers, chopped ... 6 oz.
chopped ... 5 oz. Red pepper. . . l^^tsp.
Cook and drain rice, mix with other ingredients, mold
into two oz. croquettes, roll in egg and crumbs and fry
dry in deep fat. Serve two croquettes to a portion with
Cheese Sauce.
Note.— Omit peppers and serve as fritters with jelly.
MEAT SUBSTITUTES 23
SCALLOPED RICE AND EGG WITH CHEESE
Rice, dry. ... 5 lbs. WMte sauce No. 2 10 qts.
Eggs, hard cooked 50 Salt 5 oz.
Cheese 5 lbs. Red pepper. . . 2 tsp.
Cook and drain rice, melt three pounds cheese into sauce,
season and add to rice. Put into baking dishes in alternate
layers with sUced eggs, having rice mixture at bottom and
top. Grate or chop remainder of cheese, and sprinkle on
top of pans. Brown in the oven. Serve 6 to 7 oz. to a
portion.
SCALLOPED RICE AND WALNUTS
Rice, dry. ... 5 lbs. Red pepper. . . 2 tsp.
Walnuts, chopped 2^ lbs. Breadcrumbs. .12 oz.
White sauce No. 2 10 qts. Butterine. ... 4 oz.
Cook and drain rice, mix with white sauce, walnuts and
seasonings. Put into baking dishes, sprinkle with buttered
crumbs and browTi in the oven. Serve six to seven oz. to a
portion.
BAKED FRESH TOMATOES ON TOASTED MUSH
Tomatoes, large . 50 Breadcrumbs. . 12 oz.
White sauce No. 2 10 qts. Fat 4 oz.
Wash tomatoes, cut out stem and blemishes. Cut in
half, crosswise, and put on buttered baking sheet, cut
surface up, sprinkle with buttered crimibs. Bake in quick
oven until heated through. Serve on Toasted Mush with
White or Cheese Sauce over them.
SAVORY VEGETABLE LOAF
Pea beans, dry . 10 lbs. Eggs 12
Bread crumbs. . 4 lbs. Sage 1^ oz.
Bacon fat ... 1 lb. Salt 2 oz.
Stock from beans 4 qts. Pepper ^ oz.
Soak beans over night, cook, drain, saving the stock,
and grind. Mix all ingredients, add extra stock, if needed.
Put mixture into greased pans, and bake one-half to one
hour in moderately quick oven. Serve with tomato sauce.
24
MEAT SUBSTITUTES
VEGETARIAN ROAST
Corn pulp No. 2
can