Butter, 1 tablespoonful.
Salt, ¼ teaspoonful.
Flour, to make a very stiff dough.
Whip the egg until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle with flour to prevent sticking, and roll up into a long roll, rolling crosswise. Then with a sharp knife cut into very thin slices and drop into boiling salted water. Cook about twenty minutes. Drain, pour over the melted butter, and serve hot.
Take macaroni broken into one-inch lengths, and boiled until tender, and vegetable oyster which has been parboiled twenty minutes, and put in alternate layers in a baking-pan. Pour over this a sauce made from both of the liquors (macaroni and vegetable oyster) thickened with the yolks of the eggs. Sprinkle with granola and bake until browned.
Vegetable stock, 1 cup.
Parsley, chopped, 1 tablespoonful.
Minced onion, medium size, 1.
Sliced potatoes, 2 cups.
Oil, 2 tablespoonfuls.
Brown the onion in the oil, and add the protose and vegetable stock. When thoroughly heated, add corn pulp, mix all together, heat up well, and salt. Put the sliced potatoes in cold water, drain, and put into a pan of flour; shake the pan so as to cover the potatoes with flour. Put half of the potatoes in a layer in the bottom of a baking-pan, cover with half the corn and protose mixture, sprinkle with bread crumbs and part of the parsley. In the same manner add the remainder of the potatoes and mixture. Moisten with stock and bake until the potatoes are done.
Mashed summer squash, 2 cups.
Butter, 1 heaping tablespoonful.
Sugar, 1 tablespoonful.
Salt, ½ teaspoonful.
Rich milk, ½ cup.
Flour, 1 cup.
Eggs, 2. Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten yolks. Then fold in the stiffly-beaten whites. Brown on a griddle.
Navy beans, I cup.
Olive oil, 1 tablespoonful.
Salt, I level teaspoonful.
Beaten egg, I.
Cover beans with water, soak overnight, drain, and cook in fresh boiling water until tender, or about an hour. Drain, press through a colander, add salt and olive oil. Mix thoroughly and roll into cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs and bake in moderate oven. Serve with tomato sauce.
Poultry dressing or sage.
Nut food, 1 pound. Butter, 2 teaspoonfuls. Stir all together, or thicken with toasted bread crumbs or granola; bake. Serve with gravy.
White beans, 1 cup.
Onion, ¼ cup.
Toasted bread crumbs or granola.
Chopped walnuts, 1 cup.
Egg, 1. Salt. Thoroughly wash the beans and soak overnight.
Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy.