Practical vegetarian cookery

sized apples chopped fine. Drain from the fat and make into stuffing with bread crumbs flavored with a little mint, savory, or sage, as one prefers; whip one egg and stir in, with seasoning to taste. VEGETABLE CUTLETS. Use as a basis the vegetables from which the clear soup stock is made; after they have been thoroughly drained, set away, and chilled they will chop nicely without mushing. To the quantity of vegetables used for one gallon of soup stock, add one half can of peas, and one quart of chopped, cold, boiled potatoes; pepper and salt to taste. Mould in flat cutlet shapes, dip in fine bread crumbs, then in egg, again in bread crumbs, and fry in hot oil or butter. Serve hot. This will make about four dozen cutlets. If the chopped vegetables are placed in a cool place they will keep nicely several days. CELERY ON TOAST. After washing and removing green leaves, cut celery stocks into pieces about four inches long and cook in boiling, salted, water; when tender, lay on buttered toast, moistened with the water the celery was cooked in; add a brown sauce, and serve. TURNIP SOUFFLÉ. Make a white sauce of three tablespoonfuls of butter, three of flour, and enough milk to make a thick, white sauce; use three cupfuls of strained cooked turnip, whites of three well beaten eggs, a teaspoonful finely chopped onion; salt, and a dash of cayenne; mix all together, adding the whites of eggs last folding them carefully in, bake in a well buttered pan in slow oven until a delicate brown. FARINA CROUSTADES. Put one quart of water in double boiler and add one teaspoonful of salt; when scalding hot stir in gradually one and one half cupful of farina; let it cook till very thick; then spread out on a flat buttered dish about one and one half inches thick; when perfectly cold cut with a round cutter and scoop out some of the center so as to make a sort of cup; brush over with the yolk of egg and set in oven