Practical vegetarian cookery

heated, then remove cover and let brown, turn out on platter garnished with parsley. NUT LOAF. Grind or chop very fine one half pound of nuts--any kind you prefer; add one pound of broken bread, one fourth pound of butter; turn on one pint of boiling water and one egg, well beaten, salt, pepper, and sage to taste; chop very fine. Butter a pudding dish, cover the buttered surface with bread crumbs, pour in the mixture, and bake one hour or until well done. Turn out on a platter, garnish with parsley or celery tops. Serve with cranberry sauce. VEGETABLE SWEET BREADS. To six tablespoonfuls of lentils, previously boiled in salted water until tender and mashed through a colander, add three tablespoonfuls of bread crumbs and two beaten eggs, mix well together and fry by tablespoonfuls in plenty of hot butter. Serve hot, with green peas. STUFFED SQUASH. Boil or steam, a good sized summer squash, it needs to be of tender skin, leave on the skin and cut it once across before putting on to cook; let it cook until tender, be careful not to break in taking up; scoop out the seeds with a spoon, have ready some bread crumbs in which have been mixed one tablespoonful of melted butter and tablespoonful of finely minced onion and an equal quantity of chopped parsley or mint, as you prefer, with salt and pepper to taste; fill the cavity in squash with this stuffing and fasten together. Place in the oven and bake one half hour, basting frequently with butter and hot water. STUFFED CUCUMBERS. Take three medium sized cucumbers, pare, remove the seed centers and fill with stuffing. Bind the halves together with tape and steam until tender; remove all tapes, but one, that through the middle, lay them in a baking dish and brush them over with egg; then scatter fine bread crumbs and brown. Serve in long dish, with brown gravy. The stuffing is made as follows: Put one tablespoonful of melted butter in stew pan, fry in the butter until brown one onion and two medium