Vegetarian Cook Book

Brown the onion and parsley in the oil, and add the other ingredients. Salt to taste, and put in oiled pan. Pour over these a mixture made by beating one egg in one cup milk, and bake in a moderate oven till it is nicely browned, TOMATO PIE Tomatoes, 6. Parsley, chopped. Salt. Cooking oil, 3 tablespoons. Pie paste. Peel and slice the tomatoes, and place in a small baking pan. On top of this put some chopped parsley, a pinch of salt, and cooking oil. Cover with thin pie paste, and bake. EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. Break an egg into a bowl or deep saucepan, and break up with a fork; add a tablespoonful of hot water, milk, or cream to soften the albumen of the egg, and mix, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake. MOCK CHICKEN CROQUETTES Com, ll^ cans. Walnuts, chopped, i/^ cup. Bread crumbs. Lemon juice, 2 tablespoons. Cream, 1 cup. Eggs, 3. Salt. Grind the corn, and mix all together ; form into desired shape; roll in bread crumbs, and bake. CHICKEN CROQUETTES Potatoes, mashed, y^, cup. Bread crumbs, toasted, 2-3 cup. Nut butter, y^ cup. Egg, hard-boiled, chopped fine, 1. Onion, browned, % cup. Sage, 1 teaspoon. Hot water, % cup. Walnuts, chopped, 1/4 cup. Nuttolene, minced, 2 tablespoons. Egg, beaten, 1. Rice, boiled, 1 cup. Salt, 3 teaspoons. Mix all together, and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake. NUT AND EICE CROQUETTES Nut cero, 1 cup. Rice, cooked, 2 cups. Eggs, 2. Salt. Sage. Onions, grated. Mix all the ingredients well, form into desired shape, roll in bread crumbs and egg, and bake until nicely browned. HASHED PROTOSE CROQUETTES Protose or nut cero, 1 pound. Butter, 1 tablespoon. Salt. Potatoes, medium size, 6, Eggs, 4. Boil and mash the potatoes; add the minced protose or nut cero, the yolks of three eggs, and salt. Mix thoroughly, form into oblong croquettes ; egg, crumb, and bake. DRIED PEA CROQUETTES Dried peas, 1% cups. Egg, 1. Salt. Oil, 2 teaspoons. Bread crumbs. Soak the peas overnight. Wash, and cook in boiling water until tender. Drain, press through a colander, and salt. Mix thoroughly with other ingredients, and form into small rolls about three inches long, dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce. BEAN CROQUETTES Navy beans, 1 cup. Oil, 1 tablespoon. Bread crumbs. Salt, 1 level teaspoon. Egg, beaten, 1. Soak the beans overnight, drain, and cook in fresh boiling water until tender, or about an hour. Drain, press through a colander, add salt and oil. Mix thoroughly, and roll into cylinder-shaped croquettes, dip into beaten egg, roll in bread crumbs, and bake in moderate oven. Serve with tomato sauce. SWEET POTATO CROQUETTES Sweet potatoes, cooked, 2 cups. Bread crumbs, 1 cup. Eggs, 2. Cream, % cup. Salt. Mix all the ingredients well, form into desired shape, roll in bread crumbs, and bake. POTATO CROQUETTES Potatoes, steamed, 1 quart. Eggs, hard-boiled, 2. Flour. Cream, 3/2 cup. Salt. Onion, grated.