SUBSTITUTES FOR MEAT
Certain things are well suited to replace meat at the breakfast table. It is a good idea to bar out the potato, unless in hash, for the simple reason that the humble vegetable appears at dinner about three hundred and sixty-five days in the year, and even a good thing may be worked to death. Americans have been accused, not altogether unjustly, of being “potato mad.” Potato left-overs can be used at luncheon, if not in hash for breakfast.
FRIED EGGPLANT
Slice the eggplant in slices one third of an inch thick, pare, put into a deep dish, and cover with cold water well salted. Soak one hour. Drain, wipe, dip in egg and crumbs, and fry brown.
BROILED MUSHROOMS
Choose large, firm mushrooms. Remove the stems, peel, wash, and wipe dry. Rub with melted butter and broil. Serve with a sauce made of melted butter, lemon-juice, and minced parsley.
FRIED MUSHROOMS
Prepare as above, dip in egg and crumbs, and fry in deep fat. Or sauté in butter in the frying-pan. Breaded mushrooms may be broiled if dipped in melted butter or oil before broiling.