Luncheon Menu

Ingredients

• one teaspoonful of salt
• one quarter teaspoonful of pepper
• one tablespoonful of vinegar to three tablespoonfuls of olive oil
• a teaspoonful of salt
• half through the grains
• eight ears so prepared add two eggs well beaten
• two eggs well beaten
• one quarter tea- spoonful of salt
• three tablespoonfuls of olive oil
• salt
• pepper
• vinegar

Directions

1. Corn oysters. Baked potatoes. Olives.

2. Bean salad. Nasturtium salad.

3. Nat sandwiches. Fruit sandwiches.

4. Blackberries. Cunants.

5. Com Oysters. — Neither millc nor floor should be used in making com oysters. Grate the com half through the grains, and scrape out the pulp carefully. To each eight ears so prepared add two eggs well beaten (not separately), one teaspoonful of salt, and a salbipoonful of pepper. If ;the com is too milky to hold in shape while frying, add some fine cracker crumbs. Fry in hot nutcoa in a spider, dropping in the batter in spoonfuls, oyster shape.

6. Bean Salad. — Boil young string beans, either the green or the wax, until tender. Put them in boiling salted water. When done, drain and throw them into cold water. When cold, dry on a towel, cut them into pieces lengthwise and mix with dressing. Let them get very cold before serving on lettuce leaves.

7. Nasturtium Salad. — Slice an equal quan- tity of cold boiled potatoes and peeled ripe tomatoes and about half the quantity of fresh bunch onions. Pluck fresh nasturtium blossoms and tender young leaves, both with long stems, and arrange them around a glass bowl. Then place the vegetables in the bowl in alternate layers, pour French dressing over the whole, and stand on ice for one hour. At the moment of serving, toss all together. For the dressing allow half a teaspoonful of salt, one quarter tea- spoonful of salt, one quarter teaspoonful of pepper, and one tablespoonful of vinegar to three tablespoonfuls of olive oil. Bleud the 1899

8. salt and pepper well with the oil and add vinegar little by little.

9. Fmit Sandwiches. — Spread fruit butter on thin slices of buttered bread, or take fresh fruit slightly crushed, sprinkle lightly with sugar. Raspberries, currants or any small fruit are good for the purpose. VEGETARIAN SOCIETY MILL.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.