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Show 4 ! Mary's Kitchen ir LENT I DISHES Luncheon dishes without meat are sometimes hard to find. Aside from the fact that many persons use little or no meat during Lent, elderly people peo-ple and persons wtlh certain, sorts of ' ailments" are often obliged to omit meat from their diet. These dishes are nourishing, economical eco-nomical and easy to prepare. LUNGHJEOM DISH WITH CHEESE M TOAST One egp. 2 cups milk, 1-2 pound American cheese left-over toast. Putter a shallow baking dish. Break toast in cbarse crumbs and put a layer in baking dish. Cover thickly with crated cheese, sprinkle with salt and pepper and a tiny bit of mustard Continue layer for layer until all the cheese Is used. The lavers of toast should bo rather thin. Itent egg well and add milk. Pour slowly over cheese and toast. Cover and bake L'O minutes. Remove cover and brown top. LUNCH BON POTATOES Two cups hot riced potatoes. 3 tablespoons butter. 2-3 Cup grated cheese. 2 egg yolks. 1 teaspoon .-alt, 1-8 teaspoon pepper, flno dried bread crumbs, whites of esrgs. frying fat. Add butter to hot potatoes. Llent well and add cheese, egg yolks, salt and pepper. Beat well and let cool slightly. Shape In balls. roll In crumbs, dip in egg whites slightly beaten, roll again in crumbs and fry In deep hot fat. The fat should be hot enough to brown a cube of bread from the ofl part of a loaf In 40 seconds. Drain on heavy brown paper and servo with stewed tomatoes. toma-toes. EGGS WITH tomato SAUC1 Threo tableNpoons butter, 2 slices onion, 1 sprig pareley. 2 tablespoons flour, l l 2 cups canned tomatoes, 4 eggs. Melt butter and in It cook the onion and parsley. Brown slightlv Add flour and stir and cook until frothy. Then add tomatoes and sflr nnd cook until the bulling point is reached. Strain. Put two tablespoons table-spoons of the sauce in buttered raml-klns raml-klns or custard cups, break an egg In each cup, being careful not to break the yolk. sprinkle the white lightly with salt and pepper and hake In a moderate oven about 10 minutes, until the white s set. Cover with sorri" of the same, kept hot for purpose, and serve at once. EGG riMBALl s Six epgo, 1 ru mui .2 teaspoon salt. 1-8 teasporn pepper Beat eggs until very liKht. Beat In milk, salt and pepper, Pour into buttere.i cu,,s nd bake half nn hour In a pan set in hot water. S1 LLLOPED ONIONS kND CETiERX One dozen onions, 1 had celery 2 tablespoons butter. 1 tnblesp..,,n flour, l cup milk. 1-2 teaspoon salt l-g teaspoon pepper. Dice and stew celery Boll onions. Drain both celery and onions. Put ii ayer,, rarh ln ;l buttered baking .11 h Make a xiucc with the butter flour and milk. Season with salt and pepper, pour the sauce over the celery and onions, cover with coarse bread crumbs, dot with hits of butter and bake half an hour in a moderate oven (Copyright. 1922. NEa Service) 00 |