Vegetarian Cook Book

Peel the eggplant, and cut in slices about three fourths of an inch thick. Place slices in a pan, and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk, add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk. BAKED STUFFED TOMATOES - Tomatoes, medium size, 6. Protose, chopped, I/2 pound. Sage, % teaspoon. Parsley, chopped. Bread crumbs, toasted, % cup. Onion, chopped, 1 tablespoon. Salt, 1 teaspoon. Take out the inside of the tomatoes, and mix with this the bread crumbs. Then add the other ingredients, and fill the tomatoes, piling mixture up on top. Place a small piece of butter on each, and bake in a hot oven, until the tomatoes are cooked. When nearly done, sprinkle chopped parsley over the top. GREEN PEA SOUFFLES Green peas, 1 can. Milk or cream, I/2 cup. Eggs, 2. Salt. Drain the juice from the peas, force them through a fine colander, and add the salt, milk, and the beaten yolks, then the well-beaten whites; pour into a greased pan, and bake until well set. Serve at once. POTATO CHOWDER, PLAIN Potatoes, diced, 2 quarts. Onion, sliced, 1. Celery, minced, % cup. Parsley, minced, 2 tablespoons. Cream sauce, 1 pint. Salt. Place all in layers in a granite pan, adding a little salt with each layer. Cover with hot water, and cook under cover, in oven, until tender; then add a pint of cream sauce, and serve. CORN CHOWDER NO. 1 Milk, 2 quarts. Corn, 1 can. Potatoes, diced, 2 cups. Onion, grated, % teaspoon. Butter, size of walnut. Flour, 3 tablespoons. Salt. Put the butter into the milk, and heat ; thicken with the flour, braided smooth with a little cold milk; add the onion, salt, corn, and potatoes; pour into a granite pan, and bake under cover until the potatoes are tender. CORN CHOWDER NO. 2 Corn, 11/^ cans. Protose or nut cero, ^2 pound. Potatoes, medium size, 3. Cream, lyo cups. Salt. Grind the corn, and place half of it on the bottom of a granite pan. Next add the protose or nut cero, which has been diced, and the sliced potatoes, sprinkled with salt; cover with the remainder of the corn, and then with the cream; bake until the potatoes are done. ESCALLOPED CORN . Corn, 2 cans. Tomatoes, 6. Tomato sauce, 1^ cups. Salt. Grind the corn, and place a layer of it on the bottom of a granite pan; on this slice the peeled tomatoes. Now cover with the remainder of the corn, and then with the tomato sauce; sprinkle with bread crumbs; bake. BAKED CORN Com, 1 can. Egg, 1. Oil, % cup. Milk, 34 cup. Flour, 14 cup. Bread crumbs, % cup. Salt. Braid the flour with a portion of milk, beat the egg, mix all together, and bake until well set and browned. GREEN CORN NUT PIE , Corn, ground, 2 cans. Rich milk, 1 cup. Flour. Eggs, beaten, 2. Salt to taste. Onion, minced, 1. Celery, chopped, Y^ cup. Oil or butter. Water, 1 cup. Tomatoes, strained, % cup. Nuttolene or protose, minced, % cup. Mix the corn, the milk, three fourths of a cup of flour, the beaten eggs, and the salt. Braize the celery and onion