The practical cookbook

Deviled lobster, Deviled crabs. Deviled shrimps. Deviled clams, or Deviled oysters may be prepared like Deviled scallops. Creamed lobster. Additional ingredient: i c. celery, cut fine. Make like Deviled scallops (above), but omit mustard. Any shellfish may be used, and the mixture may be scalloped if desired. Rice may be substituted for the celery. Fried oysters. Additional ingredient: i egg. Use bread flour. Pick over, wash, and dry the oysters. Make a batter of the other ingredients. Dip oysters in this batter and fry in deep fat. Drain and serve on a folded napkin ; garnish with lemon and parsley. Fried clams and Fried scallops I may be prepared like Fried oysters. Fried scallops II. Additional ingredients: i egg, i c, cracker crumbs. Prepare scallops, drain, and wipe dry. Season ; dip in crumbs, in egg and milk, and in crumbs again. Fry 2 min. in hot fat and drain on brown paper. This method may be used for Fried oysters and Fried clams. NUTS AND LEGUMES — MEAT SUBSTITUTES Source. Nuts : fruit of various trees, as walnut, chestnut, almond, pecan, etc. I-egumes : seed of various plants, as peanut, beans, peas, lentils, etc. Food Value. Both nuts and legumes are sources of protein. Nuts and peanuts contain fat. Cost. See market prices and cost of individual items. DAT^oi Water S... i^Ts^ ".7. Egos J^ro Onion MlLH P«.CB Baked beans nb. _ _ _ _ _ LJma beans k la Creole . , . — — ztb. — itb. _ Kidney beans and rice . . : q. — itsp. — 2tb. — I c. + tb. — Lentil rolls . . I c. — Itb, — + tb. — Boston roast . . itb. — 2tb. _ Itsp. Nut loaf . . .j Tc. - itb. - zth. J_ _~. Baked beans. Additional ingredients : \ lb. salt pork, i tsp. mustard. California pea beans are commonly used, though kidney or yellow-eyed beans may be substituted. Pick over and wash beans and soak overnight. Drain off the water and parboil beans in freshly boiling water till soft enough to pierce with a pin. Drain and put in a beanpot, burying the salt pork in them. Mix the salt and mustard, then add the molasses and I c. boiling water, and pour over the beans. Add enough more boiling water to cover the beans and keep them covered with water till the last hour, then draw the pork to the surface and let it brown a little. Bake 6 or 8 hr. Lima beans a la cr&le. Additional ingredients: \ green pepper (finely chopped), I red pepper (cut in strips), i tsp. grated horse-radish. Soak beans overnight and cook till tender, then drain. Cook onion and green pepper in butter for 2 or 3 min. Add the beans with other ingredients and simmer lo min. Serve with strips of buttered toast. d,:_..l,CjOO^:;Ic Kidney beans and rice. Additional ingredients: ^ c. rice, ^Ib. bacon. Soak beans several hours and boil till tender, allowing water almost to evaporate at the last. Boil the rice and drain well. Cook onion in butter for 2 or 3 min. Add beans, tomato (prepared as for Lima beans & la create (p. 93)), seasonings, and bacon (fried crisp and cut in tiny cubes). Reheat mixture and serve around the rice, which should be molded in the center of a platter. Lentil rolls. Additional ingredients: i tsp. any bottled meat sauce, \ tsp. paprika. Soak and cook lentils, drain well, and rub through a strainer. Add the other ingredients, make into round flat cakes, and saut^ on both sides in hot drippings. Serve with fried apples. Or the mixture may be rolled in small cylindrical shapes, dipped in buttered crumbs, and browned in the oven. Serve with Sazice piquante (p. 30),