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Show l A Vegetarian ft H f Menu H LENTIL SOUP. Wash a pint of len- tils and soak in cold -water for B four hours. Molt some butter In B a stewpan and In it fry an onion and, fl some sliced celery. Add a cut up to- IHB mato and the lentils and simmer till j IHJ soft enough to pass through a sieve. t flfl Return to the pan, add two tablespoon- ' MM fuln of stock, stir over the fire for flvo ' ! minutes and serve very hot with fried ' croutons. : Points of Asparagus With Egg. Beat six eggs, pass through a sieve and plnce In a saucepan with a little butter and a gill of cream. Put the saucepan ; over boiling vratcr and stir till the eggs ; thicken; then add a wlneglassful of ! marsala and a"bout two dozen asparagus B tips. Pour over fried bread and gar- B nish with starrrcd truffles. B Celery Jelly. Stew a head of celery, B cut into small pieces, in a quart of wa- B ter with a 1-ack, a carrot and a sprig of , B parsley. When the celery is quite soft , B strain through a sieve and add suffi- B clent gelatin melted in cold water to fl set. Pour into a fluted mold. Decorate with lettuce leaves and French dress- fl lng, and prlnkle some broken -wal-nuts amon the leaves. Bananas and Rice. Fill a border IH mold with rice cooked in milk, flavored with vanilla and containing a little gel- IH atin. Steam till set, turn out and let It got cold. Make a sauce of the strain- IH ed juice of an orange and half a lemon IH in half! a pint of water sweetened with. sugar and sufficient arrowroot to slight- fl ly thicken when boiled. Drop In four sliced bananas, simmer for three mln- utcs. Cool on ice and pour Inside the B ring just before serving. Garnish with B whipped cream and angelica rings. IB Czurina Pate. Make some tiny pat- B ties of delicate puff pastry and scoop a B little hple in tho top of each. Make a B mixture consisting of three tablespoon- B fuls of rich bechamel sauce containing B a little cream, two tablespoonfuls of B sherry 6,n(X the beaten yolk of an egg. B Stir over boiling water, fill In the cen-ter cen-ter of the little patties, add a dust of corallne pepper and serve very hot. |