Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of bread cmmbs
- a teaspoon of salt
- a teaspoon of onion juice
- a tablespoon of chopped parsley
- 6 good sized tomatoes
Directions
We have received from the Hall Cereal Company of Dansville, N. Y., one of their boxes of Family Supplies mentioned in their advertisement on the last page of cover this month. It contains enough of each of their
products to enable any one to judge of their value. It is a supply that will last a small family quite a while and is especially adapted to those -who have not leisure or opportunity to prepare their own cereal food by the use of the Vegetarian Society mill. It is the next best thing to ^frinding one's own grain, to have it ground by a reliable firm who make a speciality of perfect as well as clean grain. Their corn meal and Graham flour we have tried and can fully endorse them as the very best we have ever been able to obtain. The satisfaction of having pure food it worth much more to the consumer than the little additional cost there may be in obtain- ing these special boxes of supplies from thit well known and long established company. The other goods are no doubt equally satisfac- tory and it will be an especially good oppor- tunity to accept their generous ofier of nicely packed goods. The plan of packing iu cartons ensures the most perfect freedom from dast or dirt so likely to accumulate with goods that are sold in bulk. With these goods the most perfect corn mush, cakes, gems, Graham bread and gems, gluten bread, oatmeal mush, Blanc Mange, griddle cakes, puffs, Boston Brown Bread and Peptic preparations for in- valids and numerous nice table dishes can be made, adding greatly to health, comfort and the economical enjoyment of life. Directions on each carton.
HOW TO MAKE TOMATO CROQUETTES. Peel, cut into halves and press out the seeds from 6 good sized tomatoes. Put them into a chopping tray and chop rather fine and measure. To each pint of the chopped toma- to allow a pint of bread cmmbs, a teaspoon of salt, a teaspoon of onion juice, a saltspoon of pepper and a tablespoon of chopped parsley. Form tliis mixture into cylinder shaped croquetlefl, dip iu egg and then in bread crumbs and fry quickly in hot butter or oil. These are difBcult to make unless the bread crumbs are iu the right condition. If the mixture is too soft to handle, add more bread crumbs. Cold boiled rice may also be mixed with chopped tomatoes and made into croq'ts.
d by Google
THEO. KOSS.
We have pleasure in annonncing that Theo- dore Koss, the well known seedsman and Horticulturist of Milwaukee, who is a Vege- tarian, has kindly consented to contribute practical articles to this Department. Articles signed T. E. are his.