Butter, 1 scant teaspoonful.
Mace, ½ teaspoonful.
Salt to taste.
Milk, 1 cup.
Onion grated, 1 tablespoonful.
Potatoes, mashed, 3 cups.
Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, and salt. Cook all ten minutes, stirring frequently. Have the potatoes ready, freshly cooked and mashed; while hot add the rice mixture, and put into a pan to cool. When cool, cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley sauce.
Salt to taste
Nuttolene, ½ cup.
Eggplant, boiled and mashed, 1½ cups.
Bread crumbs, fine and dry, 1 cup.
Color, vegetable red enough to make salmon color.
Cook and mash the eggplant, stir the nuttolene to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in double boiler; when scalding hot, add the farina and bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. Remove from the range, stir in the raw egg and the color, mixing till the color is perfectly blended. Turn into a deep pan to cool; should be about two inches deep. When cold cut into slices, egg, crumb, and bake. Serve with parsley sauce.
Protose, ¾ pound. Chopped onion, small, I. Parsley, 1 tablespoonful. Boiling water, 2 cups. Butter, 1 tablespoonful. Bread crumbs, 2 cups. Eggs, 2. Salt to taste.
Put the onion, parsley, and butter into the boiling water, and thicken with bread crumbs stiff enough to cut nicely when done. Into this mixture put one hard-boiled egg chopped fine, and break in one raw egg to make it hold together. Salt to taste. Put a layer of this filling into a baking-pan, then a layer of protose cut in thin slices, then a layer of the filling, and another layer of the protose, and last another layer of the filling. Bake in a moderate oven one hour. Serve with olive sauce.
Lentil pulp, 1¾ cups.
Minced onion, ¼ cup.
Chopped parsley, 1/3 cup.
Stale bread crumbs, ground fine, 1 cup.
Eggs (one hard-boiled), 3.
Butter, 1 teaspoonful.
Chopped walnuts, ½ cup.
Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, minced onion, and chopped parsley browned in a little oil, one teaspoonful of butter, and salt to taste. Mix well and put one-half of this mixture in an oiled baking pan, then a layer of the following mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a little grated onion, one egg, and salt and sage to taste. Finish with a layer of the lentil mixture. Bake, and serve with gravy.
Nuttolene, 1 pound. Bread crumbs. Hot water, I quart. Salt and sage to taste.
Put the nuttolene through a vegetable press, or work smooth with a knife or spoon; add the hot water and beat to a cream. Add salt and sage, and thicken with bread crumbs stiff enough to retain its shape when moulded. Press into a deep buttered bread-pan and bake till nicely browned. Turn out of the pan and slice. Serve with any good brown sauce or walnut gravy.