Science of food & cookery

i cup macaroni I medium sized ripe tomato I cup Lima or navy beans il/2 tablespoons vegetable butter 1 onion Salt to taste Wash the beans thoroughly. Add the onion, y2 teaspoon salt, and sufficient water to. cook gently until done. Drain, add to the broth enough water to make 3 cups liquid, and bring to a boil. Add the broken macaroni, salt to taste, and let boil until done ; then add the butter and the peeled and sliced tomato, and let simmer under cover until of a nice consistency to dish up. Add the cooked beans, shake together, reheat, and serve. FAVORITE LENTIL PATTIES 2 cups cooked lentils, well 2 cups mashed potatoes drained and not too soft (seasoned) 3 tablespoons chopped onion 2 tablespoons vegetable butter Scant ]/2 teaspoon sage or sweet marjoram Put onion, savory, and vegetable butter into a small pan, and let simmer for a few minutes over the fire, to soften the onion, but do not brown. Add the cooked and drained lentils, shake together, and mix with the mashed potato. Form into small, round patty cakes, and brown lightly in a quick oven or in an oiled skillet. RICE AND NUT PATTIES 2 cups steamed rice Scant ^2 teaspoon sage or i cup zwieback crumbs sweet marjoram 34 cup milk . i tablespoon vegetable butter 4 tablespoons chopped onion Salt i cup coarsely chopped walnuts Put onion, savory, and butter into a small pan, and let simmer over the fire, the same as for lentil patties. Add the milk and */2 teaspoon salt. Bring to a boil, and pour over the crumbs. Let stand 10 minutes ; then add the chopped nuts, and mix in the steamed rice, using a silver fork, so as to mix lightly. Form into small patties, and brown the same as lentil patties ; or it may be baked in the form of a loaf, if desired. If used for a filling for stuffed peppers (page 172), add an additional l/2 tablespoon vegetable butter, and ]/2 cup diced bell pepper, when braising the onion at the beginning; then add i large ripe tomato cut small, or */j cup stewed tomato, cook, and mix with the rice. EGGPLANT SAUTE, FAMILY STYLE 1 medium sized eggplant i cup cracker crumbs or un- 2 eggs toasted stale bread crumbs Salt to taste Pare and dice the eggplant, and cook in enough boiling water, with salt to taste, to make it tender. Drain well. Beat the eggs with i tablespoon melted vegetable butter, and add to the eggplant. Add the crumbs, mix well, and pour into a well oiled skillet. Heat gradually, turning with a spatula now and then, until partly browned and thoroughly heated through, and serve immediately. BAKED SAVORY EGGPLANT