Dinners Without Meat


Black Bean Soup

Baked Omelet

Creamed Onions

Baked Potatoes

I.emon Meringue



Vegetable Soup

Lentils a la Creole

Mashed Potatoes

Cauliflower Salad

Coffee Jelly

Peanut Cakes


Peach Cocktail

Baked Macaroni with Cheese

Stewed Onions

Lettuce Salad

Stewed Fruit

Sponge Cake



Cream of Tomato Soup

Cheese Omelet

Creamed Potatoes


Frozen Strawberries



Cream of Asparagus Soup

Boston Baked Beans

Brown Bread

Green Peas Fruit Salad Crackers


Cream Cheese


Vegetable Soup Corn and Cheese Souffle

Candied Sweet Potatoes

Scalloped Tomatoes


French Tart



Cream of Corn Soup

Nut Roast

Baked Rice

Green Peas Grape-fruit Salad

Maple Mousse


Dried Peas, Beans And Lentils

The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with butter, pepper and salt.

The first important step is the swelling and softening of the legume by soaking in water a number of hours, usually not less than eight, and the removal of such parts as will not soften by cooking. The skin of the ripened pea and lentil is easily removed, and both peas and lentils are therefore more easily prepared than beans. Many kinds of beans, however, after proper soaking may be freed from their skins by stirring in water. The skins rise to the top and can be skimmed off. The large lima beans after soaking may easily be slipped out of the skins by pressing them between the fingers.

Soft water should be used for both soaking and boiling the legumes; but if neither is available, simply boil the water before using and pour it from the sediment. In soaking beans baking soda may be used to soften the water (using a quarter teaspoon of soda dissolved in one quart of water to every pound of beans), as it increases the digestibility of the beans and does not destroy the flavor.

Dried peas, beans and lentils are better if cooked slowly all day. If desired, the flavor may be improved by the addition of onion, flavoring herbs or meat stock. The legumes may be left whole or mashed through a sieve. In either case they will be greatly improved by the addition of butter and abundant seasoning; the salt should be cooked with them, allowing one half tablespoon for one pint of beans, and the pepper added with the butter.

Lentils A La Creole

cup lentils

1 tablespoon butter

1 green pepper

1 small onion 1 cup tomatoes Salt and pepper

1 cup boiled rice

Let the lentils soak over night in water, adding a pinch of baking soda if the water is hard. In the morning, drain; cover with fresh water and let simmer for one half hour; drain again; cover with hot water and let simmer slowly until the lentils are tender. Put the butter in a saucepan and melt; add the pepper and onion, both finely chopped; stir and cook until the butter is browned. Add the tomatoes, canned or raw; season to taste; and into them empty the lentils after they have been drained and mashed through a colander. Cook slowly for about thirty minutes; pour into a deep platter and surround with a border of rice.