This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
2 cups lentil, bean, or peas puree 2 eggs.
1/2 cup granola or toasted bread crumbs 1/2 cup browned flour 2 teaspoons celery salt.
2 teaspoons sage.
1 cup strained tomato.
2 cups nut meal or finely chopped nuts.
1/4 cup cream.
Juice of a medium sized.
1 teaspoon salt [onion.
Cook the legumes (either lentils, peas, or beans), until quite tender and dry. Make into a puree by putting through a colander. Beat the egg slightly and add the other ingredients in the order given. Then bake in a loaf in a hot oven 20 to 30 minutes, or until nicely browned. Serve with Cream Sauce or Brown Sauce.
If desired this mixture may be shaped with a paring knife or spatula to represent a fowl.
1 cup split or Scotch peas (dry)
3 pints water.
4 tablespoons butter.
1/2 teaspoon salt 1 cup bread crumbs 1 egg.
1 tablespoon onion.
Put the peas to soak over night, cook in 3 pints of water. After having been rubbed through the colander, thefe should be about 2 cups of rather dry puree. Stir the beaten eggs, salt, onion, and butter into the puree; add also about a cup of bread crumbs, or enough to absorb the moisture. Shape into round cakes, place on an oiled tin, and bake in a quick oven. Brush the tops of the patties with milk several times while baking. Serve with white sauce.
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