Trumese may be cut down the center, if loaf is round, laid on its flat
surface, sliced and served with celery, olives, apples, salt and oil,
oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly.
When serving trumese to any one for the first time, prepare it in some
of the hot ways, either broiled with a nice sauce, or in cutlets or pie
perhaps, since many people would not be favorably impressed with it
cold, until their taste had been educated to it.
“Taste is a matter of education.” We naturally like what we have been
accustomed to.
=Trumese Salad Entrée. Better than Sardines=
1 tablespn. chopped parsley
¾ tablespn. chopped onion
¾-1 teaspn. salt
¾-1 teaspn. celery salt
½ cup olive oil
⅓ cup lemon juice
Mix dry ingredients, add oil, then lemon juice slowly, stirring. Pour
this over 1 lb. of trumese which has been cut in suitable shapes and
laid in a flat pan. Let stand 2 hrs. or longer. Serve on lettuce leaves
or with garnish of tomato and lemon.
=Broiled Trumese=
Lay slices of trumese on a well oiled hot, not burned, griddle and
brown delicately on both sides. Or, brush lightly with oil, lay in a
shallow pan and put into a hot oven. Or, broil in a wire broiler over
coals or over or under a gas blaze. Serve with sauce 6, 12, 16, 17, 51,
54, 57, or 73 or with almost any of the meat and vegetable sauces;
with apple sauce, baked apples, lemon apples or jelly; with green peas,
string beans, creamed corn or any creamed vegetables; with cabbage or
celery in tomato or with stewed onions. It may also be served on or
around a mound of boiled rice with lentil or brown gravy, or with pilau
or mashed Irish or sweet potatoes.
=Trumese--Jelly Sauce=
Add jelly or jelly and lemon juice to melted butter in a sauce pan and
when hot dip slices of broiled trumese in the sauce, lay them on a
platter and pour sauce over.
=Trumese and Italian Sauce on Biscuit or Dumplings=
Lay steamed dumplings or split biscuit on platter, pour hot sauce over
and cover or surround with slices of broiled trumese.
=★ Trumese with Poached Egg=
Broil round slices of trumese and serve with a nicely poached egg on
each slice. Do not forget the parsley garnish. The trumese and soft
poached egg make a delightful combination. Cream sauce poured over the
slices of trumese before the eggs are put on makes a very rich dish.
=★ Trumese and Eggs=
Mix nut butter smooth with water or tomato, add chopped ripe olives.
Spread round slices of broiled trumese with the mixture, just warm in
oven and slide a nicely poached egg on to each.
=★ Trumese with Mushrooms=
Lay slices of broiled trumese on platter with crisp toast points
surrounding. Place broiled mushrooms on trumese, pour hot (not browned)
melted butter over and serve.
=★ Trumese à la Mode=
Cook together chopped onion and carrot and fine sliced celery, drain
and spread over slices of broiled trumese which have been laid on an
agate baking pan. Add a little fresh or stewed tomato, a trifle of
fresh or powdered thyme and a very little chopped fresh mint. Sprinkle
with chopped parsley. Mix salt, a little celery salt, browned flour,
butter or oil and hot water and pour over all. Bake in a slow oven,
covered part of the time. In serving, lay trumese carefully on platter,
cover with vegetables remaining in pan and pour liquid, if any, over.
Parsley and sliced carrots make an appropriate garnish, but the dish is
well garnished of itself.
A whole brick-shaped loaf, or halves of round loaves laid the flat side
down in a pan, may be used instead of slices of trumese.
Vegetables may be put under as well as over the trumese.
The following combinations may be substituted for the one given:
Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter
and oil and consommé. Bake, covered most of the time, when the
raw vegetables are used. A gravy of nut butter, tomato and water,
thickened, may be used instead of the consommé.
Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and
white flour, oil or butter, water.
Onion, tomato, garlic, parsley, butter or oil, browned flour, salt,
water. This sauce may be thickened a little and the whole served on
boiled rice, the Mexican way.
=★ Trumese in Tomato=
This is one of the most satisfying preparations and is just as good
cold as warm.
Pour enough slightly salted, strained or unstrained stewed tomato
over the bottom of a granite pan to cover it well. Lay ¾ in. slices
of trumese in the tomato and heat all in a moderate oven until the
trumese has absorbed the tomato and is well dried. If too moist, the
character is not developed. The pulp in the pan is all the sauce that
is required. Ripe olives are an excellent accompaniment.
=Trumese with Onions=
Lay slices of broiled trumese in baking pan, cover with sliced onions
and sprinkle with salt mixed with browned flour. Pour a little oil,
melted butter or nut cream over. Add a little water when necessary.
Cover and bake until onions are tender. Remove cover at the last. Make
gravy of the remains in the pan after trumese is removed by adding
water and thickening. Strain into a bowl or over trumese. May serve on
boiled rice.
=Spanish Trumese=
Cover “Trumese with Onions” with stewed, or raw sliced, tomatoes about
½ hour before it is done and make gravy the same.
=Trumese Smothered with Bananas=
Cover slices of broiled trumese with sliced bananas, sprinkle lightly
with salt, pour a little lemon juice over and bake until bananas are
soft. Serve hot or cold.
=Trumese Baked with Onion Dressing=
Place layers of broiled trumese in a pan with a little water, cover
with a dressing made in the proportion of 2 cups bread crumbs, 2
chopped onions, 1 level tablespn. butter or oil and 2 beaten eggs.
Bake, covered, ½ hour, uncover and brown on top grate. Make gravy in
pan by adding consommé and thickening, after the trumese and dressing
are removed. Or, lay slices of stale bread over trumese, cover with
sliced onions and a little oil, sprinkle with salt and bake 1 hour
covered.
=★ Trumese Cutlets=
Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of
water to each egg. Roll in fine zwieback, cracker or bread crumbs.
Brown in hot oven. Serve at once, plain or with any desired sauce.
The yolk or white of egg only with salt and a teaspoon of water may be
used. Sometimes, substitute lemon juice for water with the yolk.
Again, stir 2 level tablespns. raw nut butter with 1¾-2 tablespns.
of water and add to 1 egg with salt and chopped onion or any desired
flavoring.
1-1½ tablespn. cream to an egg makes a rich dipping mixture.
=Lemon Rings--Parsley Butter=
Cream butter, add finely-chopped parsley and place paste in pyramids in
the center of thick slices of lemon; serve with plain cutlets. Paste
to be spread on hot cutlet and lemon squeezed over by each individual.
Many enjoy a mince of green onions and garlic in the parsley butter.
=Imperial Cutlets=
Dip trumese in batter of 1 egg, 1 level tablespn. thick tomato pulp, a
little grated onion, browned flour and salt; then in crumbs. Bake and
serve with string beans or greens.
=Savory Cutlets--Mashed Potato=
Use salt, a trifle of sage and 1 tablespn. grated or chopped onion
(no water) with the egg. Crumb; bake, and serve on or around mound of
mashed potato with drawn butter.
=★ Batter Cutlets=
_Batter_--
2 tablespns. oil
3-4 tablespns. flour
1½ cup boiling water
2 eggs
stale bread crumbs
salt
Heat but do not brown oil in sauce pan, stir in flour, add water,
stirring smooth. Remove from fire, add eggs and salt and a few bread
crumbs.
Broil slices of trumese on one side, turn and drop a small spoonful
of the batter on each. When broiled on the other side, turn again,
leaving the batter next to the griddle and drop another spoonful on the
trumese, turning again when the first batter is delicately browned.
Serve (without sauce) as soon as second side is browned.
Or, drop spoonfuls of batter on a hot, well oiled baking pan, lay
slices of broiled trumese on each and spread another spoonful of batter
on top of each slice; bake in a quick oven.
=★ Green Corn Cutlets=
_Batter_--
2 tablespns. oil or butter
3 tablespns. flour
⅞ cup boiling water
½-¾ cup grated or ground green corn
1 teaspn. sugar if corn is old
3 tablespns. dry or toasted bread crumbs
1 egg
Cook batter and use with trumese the same as batter cutlets.
=Batter No. 2=
1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with
dry or toasted bread crumbs to make a batter thick enough to bake well,
salt. If corn is dry, add a little milk or cream; if very moist, add
oil or butter only.
Use with trumese the same as batter cutlets.
=Ragout (Stew) of Trumese=
Thicken bouillon or consommé to the consistency of thin cream. Add
trumese cut into dice and simmer for 20 m. or longer. Serve plain in
tureen, or on toast, or in rice or mashed potato border.
When noodles, or macaroni in any form are to be added to the stew,
simmer a bay leaf and more onion in the bouillon before thickening;
garlic also if liked.
One day we added some water drained from spinach to consommé, thickened
it and added a little cream, the trumese and some nutmese, and we had a
choice combination.
=Ragout of Trumese No. 2=
Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper
berries crushed, one teaspoon to a quart of stew.
=Stewed Hashed Trumese=
Simmer hashed trumese in bouillon or consommé until just moist. Serve
on toast, thin crackers or rice: or put trumese into cream sauce and
serve on toast with or without a poached egg on each slice of toast.
=Trumese for Luncheon or Second Course=
1 pt. trumese in dice
2 level tablespns. butter
2 level tablespns. flour
½ cup milk
salt
½ cup cream
2 hard boiled eggs
1 tablespn. orange juice flavored with rind of orange
½-1 teaspn. vanilla
Rub butter and flour together over the fire, add milk and salt. Rub the
yolks of the eggs to a paste with the cream and stir into the sauce,
then add trumese and sliced whites of eggs. Heat to just boiling,
remove from fire, stir in quickly the flavored orange juice and vanilla
and serve at once. ½ cup mushrooms may be added with the trumese. In
that case, the mushroom liquor may form a part of the liquid instead of
the whole half cup of milk.
=Trumese with Truffles and Mushrooms=
2 tablespns. butter
3 tablespns. flour
1 pt. hot milk
1 teaspn. grated onion
2 truffles
2 mushrooms
yolks of 2 eggs
rings of green onion tops or shreds of lettuce
⅛-¼ teaspn. celery salt
salt
Melt butter in saucepan, add flour and milk, stirring until smooth. Add
the onion and yolks of eggs, then truffles and mushrooms which have
been cut into small pieces and simmered (without browning) in butter,
then the onion tops or shreds of lettuce and the celery salt. Let all
come nearly to the boiling point and serve over broiled trumese without
delay.
=★ Trumese and Mushrooms à la Crême=
1 lb. trumese
1 can (1 cup) mushrooms
zwieback, cracker crumbs or granella
3-4 tablespns. oil
2 tablespns. chopped onion
4-5 tablespns. flour
¾ cup water
½ cup cream
¾ teaspn. salt
Simmer onion (without browning) in oil, add flour, water, cream and
salt. When smooth, remove at once from fire and mix in lightly the
mushrooms in halves or quarters and the trumese in small dice. Put into
scallop dish, or pile in the center of shells. Sprinkle lightly with
crumbs or granella and bake in a quick oven until a delicate brown
and just heated through. When shells are used they should be set in a
dripping pan and baked on top grate of oven. They must not bake too
long. If the shells are the large silver ones, they can be prettily
garnished. Serve on small plates, with delicate unfermented bread and
celery if desired. Small patty pan shells of pie paste may be used.
When this dish was served at a diplomatic dinner in Washington, one of
the guests pronounced it “sweetbreads” and could not be convinced to
the contrary.
=Trumese and Celery à la Crême=--Substitute 1¼ cup (1¼ pt. before
cooking) stewed celery for the mushrooms; or for
=Trumese and Macaroni à la Crême=--Use 1 cup small macaroni which has
been cooked with a little garlic in the water; or for
=Trumese and Oyster Plant à la Crême=--Take 1¼ cup cooked oyster plant,
and use the liquor in which it was cooked in place of water for the
sauce.
=Trumese en Casserole=
1 qt. onions, sliced or quartered
1 pt. turnip diced
1 pt. carrots, quartered and sliced
¾-1 pt. celery, sliced
3 tablespns. raw nut butter or meal
¼ cup tomatoes
1¾ cup water
1-2 teaspns. browned flour
2½-3 teaspns. salt
1 bay leaf in small pieces
slices of broiled trumese
Put vegetables in pudding dish in order given, with a piece of bay leaf
occasionally. Mix butter, browned flour, salt, tomatoes and hot water
and pour over them. Lay slices of broiled trumese over all; cover and
bake in a rather hot oven 1-1¼ hour. Sprinkle with chopped parsley.
Set dish on large plate or tray, pin folded napkin around and send to
table. If preferred, thicken liquor slightly before pouring it over the
vegetables, and bake 15 m. longer.
=★ ★ Trumese Pie=
Sprinkle fine chopped onion and parsley in baking dish and lay in
slices of trumese (part nutmese if desired). Repeat the same until
about 1 lb. of trumese has been used. Sprinkle last with onion and
parsley.
_Sauce_--Rub together 5 tablespns. oil or melted butter and 5 or 6
tablespns. of flour. Add 1 qt. of boiling water, boil up, add salt and
pour over trumese. When cool enough, cover with biscuit of universal
crust. Cover and let stand in a warm place until crust is very light,
then bake in a moderate oven about ¾ of an hour. Cover with paper or
asbestos sheet if the crust becomes brown before baking is finished. It
is well to have some extra sauce to serve with the pie. This dish is a
general favorite. Finely-sliced celery or 1 teaspn. of celery salt or ¾
teaspn. of sage may be substituted for the onion.
=★ Rice and Trumese Pie=
Boil 1 cup of rice in salted water. When done add ½ cup of milk; spread
over above pie instead of universal crust and bake at once, covered
most of the time. Use the 6 tablespns. of flour in making sauce for
rice crust.
Nicely seasoned, not too moist _mashed potato_, without egg, may be
used for crust. A little chopped parsley mixed with the potato makes it
more attractive.
_A pastry crust_ not quite so rich as for fruit pies is nice also; put
a small cup or mold in the center of the dish to hold it up.
Savory Sauce or Vegetable Gravy may be poured over chopped or sliced
trumese, and a nicely seasoned stuffing used for the crust, for a
different pie. Slices of hard boiled eggs may be combined with trumese.
=All Ready Crusts=
When keeping house I nearly always have on hand crusts, either raised
or pastry, baked on tins about the size of my pudding dish, so that I
can lay them over the top of pie fillings or a nicely seasoned stew and
just heat them through in the oven. Small pastry crusts, the size of
individual dishes, are very convenient sometimes.
=Trumese Shortcake--Italian Sauce=
Add trumese in small dice to hot Italian sauce; heat to boiling and
pour over split hot shortcake crust, in two layers.
Serve shortcake on chop tray or platter, suitably garnished.
Cream of mushroom or Boundary Castle sauce may be used the same.
=Trumese Scallop with Cracker Crumbs=
Sprinkle cracker crumbs in bottom of dish with chopped onion and the
least bit of powdered sage. Pour a little sauce No. 41 over and cover
with a thin layer of minced trumese. Continue these layers, pour a
larger quantity of sauce over the last layer of trumese, then sprinkle
with crumbs, dot with butter and bake till well heated through and
delicately browned over the top.
Onion and sage may be omitted. Zwieback crumbs may be used instead
of cracker, and sauce No. 8 or 46 in place of 41 for other scalloped
dishes.
=Trumese Pot Pie=
Well oil the inside of a kettle. Place in it the filling and crust for
trumese pie, making the sauce with 1 or 2 tablespns. less of flour.
When crust is light, set the kettle covered tight, over a moderate
fire, and when it comes to the boiling point let it just simmer for
30-35 m. without removing the cover. It may be necessary to very
carefully place an asbestos pad under the kettle during the latter
part of the cooking. Serve with dumplings around edge of platter, and
trumese with gravy in center.
The dumplings may be steamed on a pie pan (perforated if convenient)
and laid over the filling which has been baked in a pudding dish as for
trumese pie.
A nicely seasoned trumese stew may be served with a border of small
steamed dumplings, and other varieties of pot pie may be made according
to taste and convenience.
=★ Trumese Boiled Dinner--New England Style=
Raw nut butter, a little browned flour and tomato, salt, carrots in
1-2 in. lengths, according to thickness, turnips in sections or thick
slices, cabbage in quarters or eighths according to size, 1 beet (white
if possible), pared and cut into four pieces, onions, whole, cut at
right angles ⅓ of the way up from the root end, potatoes pared and
cut into equal sizes, winter squash in large pieces, pared, slices of
broiled trumese, parsley.
Oil the bottom of the kettle. Mix in it the nut butter, browned flour,
salt and tomato, adding as much boiling water as necessary to cook the
dinner. When the liquid is boiling put in the cabbage, carrots, turnips
and beet. In about an hour, add the onions; then in ¾ of an hour the
potatoes, with the squash laid inside down over the whole. When all are
done, if you have a very large platter, lay pieces of squash around
the edge with cabbage overlapping and the other vegetables in the
center, with slices of broiled trumese around and sprays of parsley for
garnish. The liquid remaining in the kettle, with a little water added
if necessary, may be strained and served as gravy for the vegetables.
The more nearly dry the vegetables can cook without scorching the
better, _but do not let them scorch_. The squash need not be used, but
it would not be a boiled dinner to a New Englander without it.
Steamed dumplings may be served with the dinner.
=Timbales of Rice--Trumese Stuffing=
Line a well oiled mold ½-1 inch deep (according to size of mold) with
hot cooked rice. Fill nearly to top with mixture of Elsa’s roll, spread
rice over top. Cover with oiled lid and steam ½-¾ of an hour. Serve
with sauce 8, 12, 36 or 48, or any desired sauce.
Hot hominy grits (which have been cooked 2-3 hrs. in double boiler in
proportion of 1 cup of grits to 3 of water) may be used in place of
rice; also cold boiled macaroni chopped fine, with 1 egg added to each
pint of macaroni.
=★ Trumese Timbale--Boundary Castle Sauce=
1¾ cup stale (or 1 good cup dry) bread crumbs
1 cup hot water
½ lb. trumese
¼ cup raw nut butter
¼ teaspn. powdered bay leaf
½ teaspn. powdered sage
½-¾ teaspn. salt
2 eggs
The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used.
Use the crust as well as the center of the loaf of bread. Soak crumbs
in the water until soft, then stir over the fire until smooth and dry
enough to leave the sides of the pan. Remove from the fire, add trumese
chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat
until well mixed and if convenient rub through a fine colander, then
add the whites of the eggs beaten a little. Press into a well oiled
mold, which may have been garnished with truffles, and steam 1½ hour.
Let stand a moment after taking from the steamer, then invert upon the
center of the platter. Serve with Boundary Castle sauce, which is the
crowning feature of the dish.
The timbales may be made in a round mold, or in individual molds and
served on a chop tray. Omit herbs if preferred. If truffles are used
for garnishing, the cuttings may be chopped and added to the loaf.
=★ Trumese and Rice Timbale, Roast or Loaf=
This is one of the simplest and most convenient preparations, and is as
delicious as it is convenient.
2 cups minced trumese
2 cups boiled or steamed rice
⅛-¼ cup of oil or melted butter
salt
Mix the ingredients thoroughly and put into a timbale mold or brick
shaped bread tin, a covered can, or individual molds; steam, or bake in
pan of water (covered until the last) ¾-1½ hour according to size of
loaf. Serve with creamed celery, peas, some of the mushroom sauces, a
plain cream or any desired sauce.
=Rice Timbale--Trumese and Asparagus Tips=
Partly fill buttered timbale mold, round or oblong, with hot, nicely
cooked rice. Unmold on to tray or platter, surround with slices of
broiled trumese standing against the sides of the mold. Pour a little
drawn butter around on the dish, and lay clusters of cooked asparagus
tips around the edge. Serve with plenty of the sauce. Sauce may be
flavored with onion and parsley.
=Elsa’s Roll of Trumese=
3 pts. minced trumese
2 eggs
1 cup cracker dust or granella
½ cup milk
salt
Shape into a large roll; bake ½ hour, basting occasionally with oil or
butter, and water. Serve with any desired sauce or accompaniment.
=Cannelon of Trumese=
1 pt. minced trumese (or part nutmese)
1⅓ tablespn. butter or oil
1-3 teaspns. chopped onion
1 teaspn. chopped parsley
salt
Form into roll, cover with pastry crust, fastening well at the ends,
and bake in moderate oven 20-30 m. Serve with 16, 34 or any desired
sauce. Shelled whole hard boiled eggs may be put into the center of the
roll for a novelty, when desired.
=Trumese Rissoles, Pasties or Turnovers=
Cut pastry crust into circles the size of a large saucer or small
plate. Lay a spoonful of the filling of Cannelon of Trumese on one side
of each; fold the other side over (after moistening edges) like a
turnover. Bake. Nice for travelling lunches.
=★ Trumese Soufflé=
1 pt. chopped or ground trumese
1 cup milk
2 tablespns. flour
1 tablespn. butter
4 eggs
1 teaspn. salt
Stir flour smooth with part of the milk, heat the remainder to boiling,
add flour and cook until thickened. Remove from fire and add butter,
trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten
whites. Put into baking dish, custard cups or molds. Set into pan of
hot water and bake (covered part of the time with oiled paper) in slow
oven 20-30 m., or until firm in the center. ¼ nutmese may be used.
=★ Trumese Croquettes=
½ lb. trumese
½ teaspn. celery salt, or
1½ tablespn. fine cut celery
1 tablespn. grated onion
½ teaspn. powdered sage
2 teaspns. chopped parsley
Chop trumese fine, mix with other ingredients, stand in cool place
until sauce is made.
_Sauce_--
2 tablespns. oil
⅓ cup browned flour No. 1
½ cup white flour
2 tablespns. grated onion
1 teaspn. browned flour No. 3
¼ cup strained tomato
1 teaspn. salt
Mix onion, browned flour No. 3, salt and tomato in pint measure, fill
the measure with boiling water. Heat the oil, rub half the flour into
it, add the boiling liquid, and when smooth, add the remainder of the
flour, stirring well; cook thoroughly over a slow fire. Remove from
fire, chop in lightly the trumese mixture and cool. When cold, shape
into rolls about three inches long and 1 inch in diameter, roll in fine
toasted bread or cracker crumbs, dip in beaten egg and roll again in
crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a
little and are a delicate brown. If baked too long, or if they stand
long after baking they will lose their shape. Serve plain, or with
mushroom sauce, or jelly, or jellied cranberries, or with peas creamed,
or seasoned with butter and salt only. Well made croquettes require
no sauce. I sometimes plan to have creamed potatoes with trumese
croquettes.
This quantity will make twelve croquettes. They may be shaped into
cones if preferred.
In making more than once the recipe, use a little extra flour, as
the evaporation is less in proportion. One secret of success with
croquettes is to have the mixture as soft as possible to shape. In
shaping, drop the soft mixture on to the crumbs by spoonfuls, lift
carefully from beneath (so as not to get any of the crumbs inside
the croquettes), and shape deftly with the fingers; then roll in the
crumbs, taking care that the ends are well covered. Drop from one hand
to the other to remove the loose crumbs and lay croquettes on a plate
or board until all are crumbed the first time. (With some mixtures, the
fingers may be dipped in oil and the croquettes shaped neatly before
putting into the crumbs). For dipping, have eggs beaten slightly with
salt and water, 1 teaspn. of water to each egg. Dip the croquettes into
the mixture with the left hand only, see that the ends are moistened
with the egg, drop on to a flat dish of crumbs, with the right hand
roll them until they are well covered, and lay on to the pans in which
they are to be baked.
All ready croquettes may be kept in a cold place for a day or two
before baking when necessary.
=★ Trumese Croquettes No. 2=
Chop or grind trumese to make ¾-1 qt. Add 1½-2 teaspns. salt, 2
tablespns. each chopped parsley and grated onion. Fine cut celery may
be used instead of onion.
_Sauce_--Rub to a smooth paste 5½ tablespns. of flour and 2-3 of butter
or oil. Pour 1 pt. of boiling milk over slowly, stirring. Boil well,
add trumese, mix, cool. When cold, form into croquettes, dip in egg,
roll in crumbs, bake.
=★ Brother Barnett’s Savory Trumese and Rice Croquettes=
Use recipe for Trumese and Rice Timbale, p. 170. Flavor with sage or
winter savory, shape into croquettes, bake. Serve with sauce 4, 9,
12, 44 or 54. You will be surprised to see how nice these are. Cooked
hominy grits or chopped boiled macaroni may be used in place of rice.
=Russian Croquettes=
Cover small rolls of Elsa’s roll, p. 171, or of filling for cannelon
of trumese, p. 171, with pastry crust. Bake. Serve with eighths of red
apples, sections of orange or with baked bananas, or with any suitable
sauce or vegetable.
=★ Trumese and Potato Hash=
Put trumese and double the quantity of cold potatoes (those cooked in
their jackets until nearly tender being ideal) through food cutter,
using next to the coarsest cutter. (If chopping by hand, be sure not to
chop too fine, especially the potatoes.) Mix carefully. Simmer _without
browning_, chopped onion in oil. Add the mixed trumese and potato, pour
consommé or nicely seasoned gravy over and set in the oven to heat, and
brown over the top. If obliged to finish on top of the stove, set back,
on an asbestos pad, and heat slowly, covered.
The onion may be mixed with the trumese and potato, all put into a
baking dish, nut butter stirred to a cream with consommé poured over
and the hash baked for ¾-1 hour. Finely-sliced celery, celery salt, or
any of the sweet herbs, powdered, may be substituted for the onion.
Sage may be used occasionally with the onion.
=Trumese and Rice Hash=
Use boiled or steamed rice in place of potato in the preceding recipe.