Lentil And Rice Patties

1 1/2 cups boiled rice, 1 cup lentil puree, 1 egg, 1/4 cup cream, salt and sage to taste.

Mix all the ingredients, and divide into portions about the size of a large egg. Form into small cakes about two-thirds of an inch thick, lay in an oiled baking pan, brush over with cream or milk, and bake on the top grate of a hot oven until a light brown, serve with a tomato or cream sauce.

Legume Cutlets

1 cup lima bean puree, 1 can green peas, 1/3 cup zwieback crumbs, 1 egg, 1 tablespoon thick cream, or 1 teaspoon oil, salt to taste.

Bring the peas to boil on the stove and drain well (saving the broth for gravy), mash them through a colander, and set into the oven to dry out a little so it can be handled, mix all the ingredients with the egg beaten slightly, then divide as for lentil rice patties, but instead of making them round, roll them out in the shape of a long cork, only that one end be pointed, bend the point to one side to give it a curve, flatten down with knife to about two-thirds inch thick, mark on top with knife, brush over with milk or cream, and bake the same as lentil rice patties. Serve with cream sauce flavored with the broth of green peas and a little of the pulp, if desired.

Dried peas are generally of two kinds,—the green split peas, called "Scotch peas" and the yellow peas, known as "English split peas".

Croquettes Of Scotch Peas

1 cup pea puree, 1/2 cup soaked stale bread, 3 tablespoons rich cream, 2 teaspoons minced onion, salt to taste.

Put the cream and onion into a sauce pan on the stove, and reduce down to about one-third. Mix all the ingredients well, roll into round balls about the size of a large egg, form into squares with a knife, having them about one inch thick, one inch wide, and one and a half inches in length; mark on the top with a knife. Brush over lightly with milk or cream, and bake on the top grate in a hot oven.

Baked Corn Nut Pie

1 cup corn pulp, § cup warm milk, 1/4 cup cream, 1/3 cup light colored zwieback crumbs, 1/2 cup diced nuttolene, 1 egg, 1 tablespoon chopped onion, salt and celery salt to taste.

Heat the milk to about 120° F. and pour over the crumbs; grind the corn through a fine mill and add to the crumbs with the egg slightly beaten, and salt and celery salt to taste; mix well. Put the onion and cream into a small sauce pan and reduce to about half its quantity of liquid, add the diced nuttolene, salt to taste, and when hot through remove from the fire. Fill a small baking pan half full of the mixture, sprinkle over it the nuttolene, then recover with the corn mixture. Bake in a medium oven until set and a nice brown; let it stand fifteen minutes, then cut into squares and dish up.

Cream Noodles

2 eggs, 2/3 cup flour, 1/4 cup thin cream, salt to taste.

Beat one fair sized egg slightly, add the flour all at once, mix well with a heavy spoon, turn out on a floured board, and knead a few minutes; divide into three pieces, roll out into thin sheets, have them well floured, and let them lie to dry out a little, then cut them into long strips about one and one-half inches in width, they are then cut crosswise into fine shreds. Have salted water boiling hot, sprinkle in the noodles; if they are put in all at once they will stick together. Let them cook fifteen minutes, drain and return to the sauce pan, cover and set on the edge of the stove, add the cream, and when all is hot add the beaten egg, mix well and do not let boil; just heat enough to thicken so it will dish up on the plate and not run; salt to taste.