Vegetarian Cook Book

Boil, drain, and grind through a mill; add crumbs to make stiff, and one egg to each roast. Bake until well set and brown. GARBANZO CROQUETTES Grind cooked garbanzos, and onions to flavor, through a vegetable mill; add to equal quantity of thick cream gravy, bread crumbs to thicken, and one egg for each six croquettes; form into shape, roll in egg and crumbs, and bake. IMPERIAL NUT ROAST Pea pulp, iy2 cups. Walnuts, chopped, 1% cups. Bread crumbs. Sage. Egg, 1. Salt. Milk, 1 cup. Mix all together with enough bread crumbs to make right consistency; bake. HOLIDAY ROAST Lentil pulp, 2 cups. Onion, grated, I/4 cup. Parsley, chopped, 1-3 cup. Butter, 1 tablespoon. Eggs, 3 (1 hard-boiled). Walnuts, chopped, 1-3 cup. Stale bread. Mix with the lentil pulp, walnuts, onion, hard-boiled egg minced fine, two beaten eggs, parsley minced fine, butter, and bread crumbs enough to make stiff; place a layer of this in a roast pan, and add a layer of dressing Na. 1 (recipe given on page 57), then the remainder of the mixture. Bake in a moderate oven, LENTIL ROAST Lentils, 1% cups. Butter, 1 tablespoon. Granola, 1 cup. Eggs, 2. Onion, small, 1. Walnuts, ground, 1 cup. Salt. Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, and salt to taste. Cook for twenty-five to thirty minutes longer with the pot closely covered. Remove from fire, drain, press through a colander, and put with the granola or bread crumbs, ground walnuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes, or until nicely browned. NUT AND POTATO ROAST Raw potato, large, 1. Walnut meats, 1 cup. Bread crumbs, 1^ cups. Eggs, 2. Butter, size of walnut. Onion, small, 1. Hot water, 1 cup. Salt. Tomatoes, strained, 1 pint. Grind the walnut meats, onion, and raw potato through a vegetable mill, and mix with the hot water, bread crumbs, eggs, butter, and salt. Make a layer in the center of a granite pan, and pour over the hot strained tomatoes. Bake in a medium oven for one hour, basting occasionally with the tomato. If it is liable to burn on top, it should be covered, SCOTCH PEA LOAF Scotch pea pulp, 1½ cups. Egg, 1. Thyme or sage. Nut food, 1/2 pound. Butter, 2 teaspoons. Stir together; thicken with toasted bread crumbs or granola; bake. BEAN AND NUT LOAF White beans, 1 cup. Onion, i^ cup. Sage. Bread crumbs, toasted, or granola. Walnuts, chopped, 1 cup. Egg, 1. Salt. Thoroughly wash the beans, and soak overnight. Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan, and bake. Serve with gravy. MOCK VEAL LOAF Nuttolene or nut loaf, 14 pound. Protose, minced, 14 pound. Egg, well beaten, 1. Milk, 1/4 cup. Sage, 14 teaspoon. Butter, size of an egg. Onion, small, braized in the butter, 1. Cracker or zwieback crumbs enough to make a stiff mixture. Mix all together, salt to taste, and bake in a deep breadpan. Garnish with parsley or young celery hearts. HAMBURGER LOAF Lentils, raw, 1 cup. Protose or nut cero, ½ pound. Cooking oil, 2 tablespoons. Salt. Onion, chopped, % cup. Eggs, 5. Bread crumbs.