SCOTCH PEA LOAF
- Scotch pea pulp, 1½ cups.
- Egg, 1.
- 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.
BEAN AND NUT LOAF
- White beans, 1 cup.
- Onion, ¼ cup.
- Sage.
- 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.
CARROT SOUFFLE
- Mashed carrots, 1½ cups.
- Rich milk, 1 cup.
- Toasted bread crumbs, or granola, 1½ cups.
- Braized onion, 1 tablespoonful.
- Nutmeg, 1 level teaspoonful.
- Yolks of eggs, 3.
Beat the whites of the eggs very stiff and fold into the above mixture. Put into oiled pan, and bake in moderate oven.