Place one pint of chicken stock in a mixing bowl and add
One small onion, grated,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
Four eggs.
Beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fill the pan half full of warm water. Place in a slow oven to bake until firm. Remove from the oven and let stand for five minutes to settle, then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce. This is a delicious luncheon dish.
MEATLESS MINCEMEAT
Place in a mixing bowl
Four pounds of apples, chopped fine,