Vegetable Luncheon

1 pound kidney beans 1 cup diced carrot 1 green pepper, chopped 1 large onion

2 cups cooked tomatoes, fresh or canned 1/2 cup rice 1/2 dozen large mushrooms

Soak the beans in cold water overnight; drain and cook in boiling water slowly for about four hours. A ham-bone or a piece of bacon cooked with them adds to the flavor. Drain, add carrot, pepper, tomatoes, and thin slices of onion. Simmer until tender. Boil rice separately in salted water, drain and add to the vegetables. (The rice water should be used in soups or gravies.) Garnish with sauteed green peppers and mushrooms.

Celery, Nut And Potato Loaf

2 large stalks celery 3/4 cup chopped nuts

3 cups mashed potatoes 3 tablespoons fat

1 egg

1 teaspoon salt

1/8 teaspoon paprika

2 teaspoons grated onion

Wash, cut in small pieces and cook the celery until tender in a small amount of boiling salted water. Drain off liquid. (This may be used for soup stock later.) Then add the other ingredients to the celery in the order in which they are given. Combine them carefully, pack in a loaf in a greased bread-pan, and bake in a moderate oven (350°-400° F.) for thirty-five minutes. Serve with tomato sauce.

Carrot Loaf Or Ring

2 cups ground carrot

2 cups bread-crumbs 2/3 cup chopped nuts

3 eggs

2 cups strained tomatoes

1 teaspoon salt

1/8 teaspoon pepper

2 teaspoons minced onion

Mix the, ingredients in the order given. Shape the mixture into a loaf and put into a greased baking-pan. Steam the loaf for one hour and then brown it in the oven (400° F.). Or pour into greased ring mold, set in pan of hot water and bake in moderate oven (350° F.) until firm - about 40 minutes. Un-mold on a hot plate; fill center with hot cooked peas.

Peanut And Carrot Loaf

1 cup chopped carrots

1 cup coarse ground peanuts

1 cup strained tomatoes

1 cup crumbs

1 1/2 tablespoons fat 4 eggs, slightly beaten 1 teaspoon chopped parsley Salt

Chop separately the carrots and peanuts, or put them through the food-chopper, using the coarse knife. Add the other ingredients and form in a loaf. Place in a greased pan and bake one hour and a quarter in a moderate oven (350°-400° F.).

Nut Loaf

2 cups soft bread-crumbs

1 cup milk

2 cups chopped nut-meats

2 eggs

1 teaspoon salt

1 teaspoon paprika

Soak bread-crumbs in milk, add nuts, slightly beaten eggs and seasonings. Turn into greased bread-pan, set into pan of water and bake (350°F.) forty minutes. Serve with tomato sauce. The loaf may be steamed instead of baked.

Peanut Roast

1 tablespoon chopped onion

1 tablespoon chopped celery

2 tablespoons fat 1/2 cup hot water

1 1/2 cups chopped peanuts 1 egg

1 cup bread-crumbs

1 cup green pea pulp, fresh or canned Juice of half a lemon 1 teaspoon salt Dash of pepper

Cook onion and celery in fat until golden brown. Add hot water and simmer until vegetables are tender. Mix other ingredients, adding the egg last. Combine the mixture with the celery and onion mixture. Pack into greased baking-dish and bake (350° F.) until golden brown. Serve with cream sauce.