The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

eggs may be omitted but the beans are delightfully light with them. Colored beans, peas and lentils may be prepared in the same way. =Lentils--Poached Eggs= Spread a half-inch layer of mashed lentils on slightly moistened rounds of toast and place a nicely poached egg on each. Garnish. =Bean Croquettes= Shape dry mashed beans into thick croquettes (oiling the hands or dipping them in hot water occasionally), coat delicately with oil or melted butter, heat in oven till beginning to crack a little, no more. Sprinkle with chopped parsley, serve with Sauce Amèricaine, Sauce Imperial, or Mayonnaise or French dressing, or with a garnish of lemon rings with parsley butter, p. 163. Any seasoning but salt in the croquettes spoils them. =Lentil Croquettes= Prepare the same as bean croquettes, serve with any sauce given for mashed lentils, or with small boiled onions sometimes. A little browned flour and chopped onion may be used in the croquettes. Rice and lentil croquettes may be served with Boundary Castle sauce. =Peas Croquettes= Shape the same as bean croquettes, adding a little finely-sliced tender celery if desired. Serve with sauces given for mashed peas. The croquettes are very pretty rolled in parsley before baking. Chop the parsley, not too fine, and spread it out thin with spaces between the particles on a vegetable board. Roll the croquettes over it once. =Legume Patties= Shape mashed peas, beans or lentils into thick flat cakes instead of into croquettes, and serve with suitable sauces. =Peas Timbales= 1 cup mashed peas 2 eggs a few drops of onion juice ½ tablespn. melted butter or 1 of cream ⅔ teaspn. salt Mix all with beaten eggs, bake in a single or in individual molds well oiled, in pan of hot water until firm. (Very finely sliced celery may be used instead of onion juice. Peas and eggs only may be used for plain timbales). Serve with cream sauce. Finely sliced celery, a few whole green peas, a little stewed corn or a few pieces of tomato pulp may be added to the sauce. The individual timbales may be used