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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/10632-0.txt b/10632-0.txt new file mode 100644 index 0000000..986302f --- /dev/null +++ b/10632-0.txt @@ -0,0 +1,3732 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 10632 *** + +The Healthy Life Cook Book + +by + +Florence Daniel + +Second Edition + +1915 + + + +A DELICIOUS PORRIDGE CAN BE MADE BY MIXING + +ROBINSON'S "PATENT" GROATS "IN POWDER FORM" + +::AND:: + +ROBINSON'S "PATENT" BARLEY "IN POWDER FORM" + +IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY. + + + + +Preface + + +This little book has been compiled by special and repeated request. +Otherwise, I should have hesitated to add to the already existing number +of vegetarian cookery books. It is not addressed to the professional cook, +but to those who find themselves, as I did, confronted with the necessity +of manufacturing economical vegetarian dishes without any previous +experience of cooking. An experienced cook will doubtless find many of the +detailed instructions superfluous. + +The original idea was to compile a cookery book for those vegetarians who +are non-users of milk and eggs. But as this would have curtailed the +book's usefulness, especially to vegetarian beginners, the project was +abandoned. At the same time, non-users of milk and eggs will find that +their interests have been especially considered in very many of the +recipes. + +All the recipes have been well tested. Many of them I evolved myself after +repeated experiments. Others I obtained from friends. But all of them are +used in my own little household. So that if any reader experiences +difficulty in obtaining the expected results, if she will write to me, at +3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I +shall be glad to give any assistance in my power. + +I desire to record my gratitude here to the friends who have sent me +recipes; to the graduate of the Victoria School of Cookery, who assisted +me with much good advice; to Cassell's large Dictionary of Cookery, from +which I gathered many useful hints; to the _Herald of Health_, which first +published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. +and B. May's Cookery Book, from whence emanates the idea of jam without +sugar. Lastly, I would thank Mrs. Hume, of "Loughtonhurst," Bournemouth, +with whom I have spent several pleasant holidays, and who kindly placed +her menus at my disposal. + +FLORENCE DANIEL. + + + + +Preface to Second Edition + + +This little cookery book was originally published for that "straiter" sect +of food-reformers who abstain from the use of salt, yeast, etc. But, owing +to repeated requests from ordinary vegetarians, who find the book useful, +I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, +etc. I have put all these in the chapter entitled "Extra Recipes." To go +to the opposite extreme there is a short chapter for "unfired feeders." +Other new recipes have also been added. + +The note _re_ Salads has been borrowed from E.J. Saxon, and the Vegetable +Stew in Casserole Cookery from R. & M. Goring, in _The Healthy Life_. + +FLORENCE DANIEL. + + + + +_Everyday Fitness_ + +You want food you can eat every day, knowing that it is bringing you +nearer and nearer to real Fitness, the Fitness which lasts all day, and +survives even Sunday or a Summer Holiday. + +'P.R.' Foods are Everyday Foods. They take the place of white bread, and +white flour biscuits, of expensive dairy butter, of sloppy indigestible +porridge, and so on. They are the Foods which keep you fit all the +time--you, and your husband, and the children. They are made along +absolutely scientific lines in a factory which is probably unique +throughout the world. They are the standard of pure food production. Their +daily use is the Direct Route to Fitness All the Time. + +You ought to know about them, and try them. Send us *6d.* (P.O. or +stamps), and we will post you a splendid lot of samples and a budget of +practical information. Do it now. + +Or we can send you our Special Trial Parcel, comprising all the principal +'P.R.' Products, carriage paid (in U.K.) for *5/-*. + +The Wallace 'P.R.' Foods Co., Ltd., 81, Tottenham Lane. Hornsey. London, N. + + * * * * * + +*The Finest Coffee the World Produces-- + +'P.R.' COFFEE* + +Choicest hill-grown berries, the pick of the world's finest plantations, +roasted by Electric Heat. Result: superb favour and freedom from ill +effects. Ideal for dyspeptics. Strongly recommended by the Author of this +Book. 1-lb. post paid 2/2, or + +*Free Sample Canister* (to make 2 cups), from + +The Wallace P.R. Foods Co., Ltd., 81, Tottenham Lane, Hornsey, + +LONDON, N. + +[Illustration] + + * * * * * + + + + +Contents + + +I. UNFERMENTED BREAD + +II. SOUPS + +III. SAVOURY DISHES (AND NUT COOKERY) + +IV. CASSEROLE COOKERY + +V. CURRIES + +VI. VEGETABLES + +VII. GRAVIES AND SAUCES + +VIII. EGG COOKERY + +IX. PASTRY, SWEET PUDDINGS, JELLIES, &c. + +X. CAKES AND BISCUITS + +XI. JAM, MARMALADE, ETC. + +XII. SALADS, BEVERAGES, ETC. + +XIII. EXTRA RECIPES + +XIV. UNFIRED FOOD + +XV. WEIGHTS AND MEASURES, AND UTENSILS + +XVI. MENUS, ETC. + +INDEX + + * * * * * + +_HEALTHY LIFE BOOKLETS + +Bound in Art Vellum. 1 s. net each._ + +1. THE LEAGUE AGAINST HEALTH. By Arnold Eiloart, B.Sc., Ph.D. + +2. FOOD REMEDIES. By Florence Daniel. + +3. INSTEAD OF DRUGS. By Arnold Eiloart, B.Sc., Ph.D. + +4. THE HEALTHY LIFE COOK BOOK. By Florence Daniel. + +5. NATURE VERSUS MEDICINE. By Arnold Eiloart, B.Sc., Ph.D. + +6. DISTILLED WATER. By Florence Daniel. + +7. CONSUMPTION DOOMED. By Dr. Paul Carton. + +8. NO PLANT DISEASE. By Arnold Eiloart, B.Sc., Ph.D. + +9. RHEUMATISM AND ALLIED AILMENTS. By Dr. H. Valentine Knaggs. + +10. RIGHT DIET FOR CHILDREN. By Edgar J. Saxon. + +11. SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton. + +12. UNFIRED FOOD IN PRACTICE. By Stanley Gibbon. + +13. THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs. + +14. HOW THE MIND HEALS AND WHY. By Florence Daniel. + +15. OSTEOPATHY. By Florence Daniel. + +16. A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker + +17. HEALTH THROUGH BREATHING. By Olgar Lazarus. + +18. WHAT TO EAT AND HOW MUCH. By Florence Daniel. + +_Nos. 14, 15 and 18 are in preparation_. + +LONDON: C. W. DANIEL, LTD., Graham House, Tudor Street, E.C. + +* * * * * + + + + +I.--UNFERMENTED BREAD. + + +1. COLD WATER BREAD. + +1-1/4 lb. fine wholemeal flour to 3/4 pint water. + +Put the meal into a basin, add the water gradually, and mix with a clean, +cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, +will not be so light as that mixed with a light cool hand.) Knead lightly +for 20 minutes. (A little more flour may be required while kneading, as +some brands of meal do not absorb so much water as others, but do not add +more than is absolutely necessary to prevent the fingers sticking.) Put +the dough on to a floured board and divide into four round loaves. Prick +with a fork on top. + +The colder the water used, the lighter the bread, and if the mixing be +done by an open window so much the better, for unfermented bread is +air-raised. Distilled or clean boiled rain-water makes the lightest bread. +But it should be poured backwards and forwards from one jug to another +several times, in order to aerate it. + +_Another method_ of mixing is the following:--Put the water into the basin +first and stir the meal quickly into it with a spatula or wooden spoon. +When it gets too stiff to be stirred, add the rest of the meal. Knead for +two minutes, and shape into loaves as above. + +BAKING.--Bake on the bare oven shelf, floored. If possible have a few +holes bored in the shelf. This is not absolutely necessary, but any tinker +or ironmonger will perforate your shelf for a few pence. Better still are +wire shelves, like sieves. (This does not apply to gas ovens.) + +Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of +flour in a patty pan, and put in the oven for five minutes. At the end of +that time, if the flour is a light golden-brown colour, the oven is right. +Now put in the bread and keep the heat of the oven well up for half an +hour. At the end of this time turn the loaves. Now bake for another hour, +but do not make up the fire again. Let the oven get slightly cooler. The +same result may perhaps be obtained by moving to a cooler shelf. It all +depends on the oven. But always start with a hot oven, and after the first +half hour let the oven get cooler. + +Always remember, that the larger the loaves the slower must be the baking, +otherwise they will be overdone on the outside and underdone in the middle. + +Do not open the oven door oftener than absolutely necessary. + +If a gas oven is used the bread must be baked on a baking sheet placed on +a sand tin. A sand tin is the ordinary square or oblong baking tin, +generally supplied with gas stoves, filled with silver sand. A baking +sheet is simply a piece of sheet-iron, a size smaller than the oven +shelves, so that the heat may pass up and round it. Any ironmonger will +cut one to size for a few pence. Do not forget to place a vessel of water +(hot) in the bottom of the oven. This is always necessary in a gas oven +when baking bread, cakes or pastry. + +It must not be forgotten that ovens are like children they need +understanding. The temperature of the kitchen and the oven's nearness to a +window or door will often make a difference of five or ten minutes in the +time needed for baking. One gas oven that I knew never baked well in +winter unless a screen was put before it to keep away draughts! + +ROLLS.--If you desire to get your bread more quickly it is only a question +of making smaller loaves. Little rolls may be cut out with a large egg-cup +or small pastry cutter, and these take any time from twenty minutes to +half an hour. + + +2. EGG BREAD. + +9 ozs. fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size +of walnut. + +Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at +most ironmongers) and let it remain in hot oven until it boils. Well whisk +egg, and add to it the milk and water. Sift into this liquid the +wholemeal, stirring all the time. Pour this batter into the hot buttered +tin. Bake in a very hot oven for 50 minutes, then move to a cooler part +for another 50 minutes. When done, turn out and stand on end to cool. + + +3. GEM BREAD. + +Put into a basin a pint of cold water, and beat it for a few minutes in +order to aerate it as much as possible. Stir gently, but quickly, into +this as much fine wholemeal as will make a batter the consistency of thick +cream. It should just drop off the spoon. Drop this batter into very hot +greased gem pans. Bake for half an hour in a hot oven. When done, stand on +end to cool. They may appear to be a little hard on first taking out of +the oven, but when cool they should be soft, light and spongy. When +properly made, the uninitiated generally refuse to believe that they do +not contain eggs or baking-powder. + +There are proper gem pans, made of cast iron (from 1s.) for baking this +bread, and the best results are obtained by using them. But with a +favourable oven I have got pretty good results from the ordinary +baking-tins with depressions, the kind used for baking small cakes. But +these are a thinner make and apt to produce a tough crust. + + +4. HOT WATER ROLLS. + +This bread has a very sweet taste. It is made by stirring boiling water +into any quantity of meal required, sufficient to form a stiff paste. Then +take out of the basin on to a board and knead quickly with as much more +flour as is needed to make it workable. Cut it into small rolls with a +large egg-cup or small vegetable cutter. The quicker this is done the +better, in order to retain the heat of the water. Bake from 20 to 30 +minutes. + + +5. OATCAKE. + +Mix medium oatmeal to a stiff paste with cold water. Add enough fine +oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into +biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf, +sprinkled with fine oatmeal, until a very pale brown. Flour may be used in +place of the fine oatmeal, as the latter often has a bitter taste that +many people object to. The cause of this bitterness is staleness, but it +is not so noticeable in the coarse or medium oatmeal. Freshly ground +oatmeal is quite sweet. + + +6. RAISIN LOAF. + +1 lb. fine wholemeal, 6 oz. raisins, 2 oz. Mapleton's nutter, water. + +Well wash the raisins, but do not stone them or the loaf will be heavy. If +the stones are disliked, seedless raisins, or even sultanas, may be used, +but the large raisins give rather better results. Rub the nutter into the +flour, add the raisins, which should be well dried after washing, and mix +with enough water to form a dough which almost, but not quite drops from +the spoon. Put into a greased tin, which should be very hot, and bake in a +hot oven at first. At the end of twenty minutes to half an hour the loaf +should be slightly browned. Then move to a cooler shelf, and bake until +done. Test with a knife as for ordinary cakes. + +For this loaf a small, deep, square-cornered tin is required (price +6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be +used in place of the 2 ozs. nutter. + + +7. SHORTENED BREAD. + +Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a +stiff dough with cold water. Knead lightly but well. Shape into small buns +about 1 inch thick. Bake for an hour in a moderate oven. + + + + +II.--SOUPS. + + +Soups are of three kinds--clear soups, thick soups, and purées. A clear +soup is made by boiling fruit or vegetables (celery, for example) until +all the nourishment is extracted, and then straining off the clear liquid. +A little sago or macaroni is generally added and cooked in this. When +carrots and turnips are used, a few small pieces are cut into dice or +fancy shapes, cooked separately, and added to the strained soup. Thick +soups always include some farinaceous ingredients for thickening (flour, +pea-flour, potato, etc.). Purées are thick soups composed of any vegetable +or vegetables boiled and rubbed through a sieve. This is done, a little at +a time, with a wooden spoon. A little of the hot liquor is added to the +vegetable from time to time to assist it through. + + +1. BARLEY BROTH. + +1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks +celery, 1 tea-cup pearl barley, 3 qts. water. (The celery may be omitted +if desired, or, when in season, 1 tea-cup green peas may be substituted.) + +Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, +and barley. Shred all the vegetables finely; put in saucepan with the +water. Bring to the boil and slowly simmer for 5 hours. Add the chopped +parsley and serve. + + +2. CREAM OF BARLEY SOUP. + +Make barley broth as in No. 1. Then strain it through a wire strainer. +Squeeze it well, so as to get the soup as thick as possible, but do not +rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook +to a pulp very gently in a closed saucepan (don't add water). Add to the +barley soup, boil up once, and serve. + +In cases of illness, especially where the patient is suffering from +intestinal trouble, after preparing as above, strain through a fine +muslin. It should also be prepared with distilled, or clean boiled +rain-water. + + +3. CLEAR CELERY SOUP. + +1 head celery, 2 tablespoons sago, 2 qts. water. + +Wash the celery, chop into small pieces, and stew in the water for 2 +hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1 +hour. + +For those who prefer a thick soup, pea-flour may be added. Allow 1 level +tablespoon to each pint of soup. Mix with a little cold water, and add to +the boiling soup. One or two onions may also be cooked with the celery, if +liked. + + +4. CHESTNUT SOUP. + +1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped +parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water. + +First put on the chestnuts (without shelling or pricking) in cold water, +and boil for an hour. Then remove shells and put the nuts in an enamelled +saucepan with the fat. Fry for 10 minutes. Add the flour gradually, +stirring all the time, then add the water. Cook gently for half an hour. +Lastly, add the parsley, boil up, and serve. + +It is rather nicer if the flour is omitted, the necessary thickness being +obtained by rubbing the soup through a sieve before adding the parsley. +Those who do not object to milk may use 1 pint milk and 1 pint water in +place of the 1-1/2 pints water. + + +5. FRUIT SOUP. + +Fruit soups are used extensively abroad, although not much heard of in +England. But they might be taken at breakfast with advantage by those +vegetarians who have given up the use of tea, coffee and cocoa, and object +to, or dislike, milk. The recipe given here is for apple soup, but pears, +plums, etc., may be cooked in exactly the same way. + +1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago. + +Wash the apples and cut into quarters, but do not peel or core. Put into a +saucepan with the water and sugar and flavouring to taste. When sweet, +ripe apples can be obtained, people with natural tastes will prefer no +addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow +part of lemon rind may be added. Stew until the apples are soft. Strain +through a sieve, rubbing the apple pulp through, but leaving cores, etc., +behind. Wash the sago, add to the strained soup, and boil gently for 1 +hour. Stir now and then, as the sago is apt to stick to the pan. + + +6. HARICOT BEAN SOUP. + +2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley +or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon +lemon juice. + +For this soup use the small white or brown haricots. Soak overnight in 1 +qt. of the water. In the morning add the rest of the water, and boil until +soft. It may then be rubbed through a sieve, but this is not imperative. +Add the chopped parsley, the lemon juice, and the butter. Boil up and +serve. If tomato pulp is preferred for flavouring instead of parsley, skin +the tomatoes and cook slowly to pulp (without water) before adding. + + +7. LENTIL SOUP. + +4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4 +sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. +butter. + +Either the red, Egyptian lentils, or the green German lentils may be used +for this soup. If the latter, soak overnight. Stew the lentils very gently +in the water for 2 hours, taking off any scum that rises. Well wash the +vegetables, slice them, and add to the soup. Stew for 2 hours more. Then +rub through a sieve, or not, as preferred. Add the lemon juice, herb +powder, and butter (nut or dairy), and serve. + + +8. MACARONI SOUP. + +1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or +1 lb. tomatoes. + +Break the macaroni into small pieces and add to the stock when nearly +boiling. Cook with the lid off the saucepan until the macaroni is swollen +and very tender. (This will take about an hour.) If onions are used for +flavouring, steam separately until tender, and add to soup just before +serving. If tomatoes are used, skin and cook slowly to pulp (without +water) before adding. If the vegetable stock is already strong and +well-flavoured, no addition of any kind will be needed. + + +9. PEA SOUP. + +Use split peas, soak overnight, and prepare according to recipe given for +lentil soup. + + +10. POTATO SOUP. + +Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.) +Cut into small pieces, and put into a saucepan with enough water to cover +them. Add three large onions (sliced), unless tomatoes are preferred for +flavouring. Bring to the boil, then simmer until the potatoes are cooked +to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water +or 1 pint milk, and a little nutmeg if liked. Boil up and serve. + +If the milk is omitted, the juice and pulp of two or three tomatoes may be +added, and the onions may be left out also. + + +11. P.R. SOUP. + +1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 +tablespoons coarsely chopped parsley. + +This soup figures often in the diet sheet of the Physical Regenerationists +for gouty and rheumatic patients, but in addition to being a valuable +medicine on account of its salts, it is the most delicious clear soup that +I know of. To make: chop the ingredients to dice, cover closely, and +simmer until the quantity of liquid is reduced to one half. + + +12. P.R. BEEF TEA SUBSTITUTE. + +1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water, +flavouring. + +To make the bran water, boil 1 measure of bran with 4 measures of water +for not less than 30 minutes. Simmer together the barley, lentils, and +bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter +into a pan with 1 lb. sliced onions. Shake over fire until brown, but do +not let them burn or the flavour of the soup will be spoilt. Add these to +the stock at the end of the first hour. Any other vegetable liked may be +chopped to dice and added. + +Tomato may be substituted for the onion if preferred and no fat used. +Strain through a hair sieve, and serve the clear liquid after boiling up. + + +13. SAGO SOUP. + +6 ozs. sago, 2 qts. stock, juice of 1 lemon. + +Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon +juice and stock, and stew for 1 hour. + + +14. TOMATO SOUP. + +1 qt. water or white stock, 1 lb. tomatoes. + +Slice the tomatoes, and simmer very gently in the water until tender. Rub +through a sieve. Boil up and serve. + + +15. VEGETABLE STOCK. + +To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. +In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. +Clean apple peelings and cores, and any fresh vegetable cuttings may also +be added with advantage. For white stock, use the white haricot beans, +rice, or macaroni in place of lentils or brown haricots. Soak the pulse +overnight, and simmer with the vegetables for 4 hours. Any stock not used +should be emptied out of the stock pot, and boiled up afresh each day. + + + + +III.--SAVOURY DISHES. + + +The recipes following are intended to be used as substitutes for meat, +fish, etc. + +The body needs for its sustenance water, mineral salts, [Footnote: I +allude to mineral salts as found in the vegetable kingdom, not to the +manufactured salts, like the ordinary table salt, etc., which are simply +poisons when taken as food.] fats and oils, carbo-hydrates (starch and +sugar), and proteids (the flesh and muscle-forming elements). All +vegetable foods (in their natural state) contain all these elements, and, +at a pinch, human life might be supported on any one of them. I say "at a +pinch" because if the nuts, cereals and pulses were ruled out of the +dietary, it would, for most people, be deficient in fat and proteid. +Wholewheat, according to a physiologist whose work is one of the standard +books on the subject, is a perfectly-proportioned, complete food. Hence it +is possible to live entirely on good bread and water. + +Nuts are the best substitute for flesh meat. Next in order come the +pulses. After these come wholewheat and unpolished rice. Both nuts and +pulses contain, like flesh meat, a large quantity of proteid in a +concentrated form. No one needs more than 1/4 lb. per day, at most, of +either. (Eggs, of course, are a good meat substitute, so far as the +percentage of proteid is concerned.) + + +1. ALMONDS, ROASTED. + +Take any quantity of shelled almonds and blanch by pouring boiling water +on them. The skins can then be easily removed. Lay the blanched almonds on +a tin, and bake to a pale yellow colour. On no account let them brown, as +this develops irritating properties. To be eaten with vegetable stews and +pies. (That is, with any stew or pie which contains neither nuts nor +pulse.) + + +2. CHESTNUTS, BOILED. + +An excellent dish for children and persons with weak digestive powers. The +chestnuts need not be peeled or pricked, but merely well covered with cold +water and brought to the boil, after which they should boil for a good +half hour. Drain off the water and serve hot. They may also be boiled, +peeled, mashed and eaten with hot milk. + + +3. CHESTNUT SAVOURY. + +Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes. +Barely cover with water, and stew gently until tender. When done, add some +chopped parsley and thicken with chestnut flour or fine wholemeal. For +those who prefer it, milk and dairy butter may be substituted for the +water and nut fat. + + +4. CHESTNUT PIE. + +1 lb. chestnuts, 1/2 lb. tomatoes, short crust. + +Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in +slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in +alternate layers. Cover with short crust (pastry recipe No. 3) and bake +until a pale brown. Serve with parsley, tomato, or white sauce. + + +5. CHESTNUT RISSOLES. + +1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1 +egg. + +Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add +the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as +much of this as required to moisten the chestnut, and mix it to a stiff +paste. Shape into firm, round, rather flat rissoles, roll in white flour, +and fry in deep oil or fat to a golden brown colour. Serve with parsley or +tomato sauce. + +For those who take eggs, the rissoles may be moistened and bound with a +beaten egg instead of the cornflour and water. They may also be rolled in +egg and bread-crumbs after flouring. + + +6. HARICOT BEANS, BOILED. + +1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice. + +The small white or brown haricots should be used for this dish. Wash well, +and soak overnight in the water. In the morning put in a saucepan in the +same water and bring to the boil. Simmer slowly for 3 hours. When done +they mash readily and look floury. Drain off any water not absorbed. Add +the butter and lemon juice, and shake over the fire until hot. Serve with +parsley or white sauce. + + +7. HARICOT RISSOLES. + +1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon +juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley. + +Cook the haricots as in preceding recipe. Mash well with a fork, add the +onion finely grated, and the parsley or herbs. (This may be omitted if +preferred.) Form into firm, round, rather flat rissoles. Roll in white +flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato +sauce, brown gravy, or parsley sauce. + + +8. LENTILS, STEWED. + +1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon +juice. + +Use either the red Egyptian, or the green German lentils. Wash well in +several waters, drain, and put to soak overnight in the water. Use this +same water for cooking. Cook very slowly until the lentils are soft and +dry. They should just absorb the quantity of water given. (If cooked too +quickly it may be necessary to add a little more.) A little thyme or herb +powder may be cooked with the lentils, if liked. When done, drain off any +superfluous water, add the butter and the lemon juice, shake over the fire +until hot. Serve with baked potatoes and tomato sauce. + + +9. LENTIL PASTE. + +1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. +nutter, 2 teaspoons lemon juice, 1/2 a nutmeg. + +Well wash the lentils and place on the fire with just enough water to +cover them. Simmer gently until quite soft. Add the butter, lemon juice, +nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for +10 minutes. Put in jars, and when cold pour some melted butter or nutter +on the top. Tomato juice may be used in place of the lemon juice if +preferred. + + +10. LENTIL AND LEEK PIE. + +2 cups lentils, 12 small leeks, 4 cups water, short crust. + +Put the lentils, water, and leeks, finely shredded, into a covered jar or +basin. Bake in a slow oven until done. Put into a greased pie-dish and +cover with short crust. (If lentils are very dry, add a little more +water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable +in season, except spinach or artichokes. + + +11. LENTIL RISSOLES. + +1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, +cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated +lemon rind, 2 teaspoons mixed herbs. + +Cook the lentils slowly in a saucepan with the water until they are soft +and dry. Steam the onions. If Kornules are used, add as much boiling water +to them as they will only just absorb. If bread-crumbs are used, do not +moisten them. Add the grated yellow part of the lemon rind and the herbs. +Mix all the ingredients well together and slightly moisten with rather +less than a tablespoonful of water in which is dissolved a teaspoonful of +raw cornflour. This is important, as it takes the place of egg for binding +purposes. Shape into round, flat rissoles, roll in white flour, and fry in +boiling oil or fat until a golden-brown colour. + +A beaten egg may be used for binding in place of the cornflour, and the +rissoles may be dipped in egg and rolled in breadcrumbs before frying. +Serve hot with brown gravy or tomato sauce. Or cold with salad. + + +12. MACARONI AND TOMATO. + +1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley. + +Use the best quality of macaroni. The smaller kinds are the most +convenient as they cook more quickly. Spargetti is a favourite kind with +most cooks. Break the macaroni into small pieces and drop it into fast +boiling water. Cook with the lid off until quite tender. Be particular +about this, as underdone macaroni is not a pleasant dish. (With a little +practise the cook will be able to calculate how much water is needed for +it all to be absorbed by the time the macaroni is done.) When done, drain +well, add the butter, and shake over the fire until hot. + +While the macaroni is cooking, skin the tomatoes, break in halves, and put +into a tightly-covered saucepan. (Do not add water.) Set at the side of +the stove to cook very slowly. They should never boil. When reduced to +pulp they are done. + +Pile the macaroni in the middle of a rather deep dish, and sprinkle with +chopped parsley. Pour the tomato round and serve. + + +13. MUSHROOM AND TOMATO. + +Many food reformers consider mushrooms to be unwholesome, and indeed, in +the ordinary way, they are best left alone. But if they can be obtained +quite fresh, and are not the forced, highly-manured kinds, I do not think +they are injurious. But the very large variety, commonly called horse +mushrooms, should not be eaten. + +Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in +just enough nutter to prevent them sticking to the pan. Cook until quite +tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same +pan, taking care not to add more nutter than is absolutely necessary. When +tender, arrange the tomato slices round and on the mushrooms. Pour a +tablespoonful or more, according to the amount cooked, of hot water into +the pan. Stir well and boil up. Pour the gravy formed over the mushrooms, +and serve. + + +14. NUT COOKERY. + +For nut-cookery, a nut mill or food chopper of some kind is necessary. A +tiny food chopper, which can be regulated to chop finely or coarsely as +required, may be bought for 3s. at most food-reform stores. It also has an +attachment which macerates the nuts so as to produce "nut butter." The +larger size at 5s. is the more convenient for ordinary use. If only one +machine can be afforded, the food chopper should be the one chosen, as it +can also be used for vegetables, breadcrumbs, etc. The nut-mill proper +flakes the nuts, it will not macerate them, and is useful for nuts only. +But flaked nuts are a welcome and pretty addition to fruit salads, stewed +fruits, etc. + +If the nuts to be milled or ground clog the machine, put them in a warm +oven until they just begin to change colour. Then let them cool, and they +will be found crisp and easy to work. But avoid doing this if possible, as +it dries up the valuable nut oil. + + +15. NUT ROAST. + +2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 +breakfast cups ground nuts, nutter. + +Any shelled nuts may be used for this roast. Some prefer one kind only; +others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new +walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with +pine-kernels. A good mixture is one consisting of equal quantities of +blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict +economy is a consideration, peanuts may be used. Put a few of each kind +alternately into the food chopper and grind until you have enough to fill +two cups. Mix with the same quantity breadcrumbs. Grate the onions, +discard all tough pieces, using the soft pulp and juice only with which to +mix the nuts and crumbs to a very stiff paste. If onions are disliked, +skin and mash two tomatoes for the same purpose. Or one onion and one +tomato may be used. + +Well grease a pie-dish, fill it with the mixture, spread a few pieces of +nutter (or butter) on the top, and bake until brown. + +_Another method_.--For those who use eggs, the mixing may be done with a +well-beaten egg. The mixture may also be formed into an oblong roast, +greased, and baked on a tin. Serve with brown gravy or tomato sauce. + + +16. NUT RISSOLES. + +Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs +if liked. Form into small, flat rissoles, roll them in white flour, and +fry in deep fat or oil. Serve hot with gravy, or cold with salad. + + +17. NUT PASTE. + +A nourishing paste for sandwiches is made by macerating pine-kernels with +the "nut butter" attachment of the food chopper, and flavouring with a +little fresh tomato juice. This must be used the same day as made as it +will not keep. + +_Another method_.--Put equal quantities of pea-nuts and pine-kernels into +a warm oven until the latter just begin to colour. The skins of the +pea-nuts will now be found to rub easily off. Put the mixed nuts through +the macerator and mix to a stiff paste with some tomato juice. Put in a +saucepan and heat to boiling point. Pour melted butter over top. This may +be kept until the next day, but no longer. + + +18. NUT AND LENTIL ROAST AND RISSOLES. + +Proceed as for nut roast or rissoles, but use cold stewed lentils (see +recipe) in the place of bread-crumbs. + + +19. PINE KERNELS, ROASTED. + +Put on a tin in a warm oven, bake until a very pale golden colour. On no +account brown. Serve with vegetable stew. + + +20. RICE, BOILED. + +1 cup unpolished rice, 3 cups water. + +Put the rice on in cold water, and bring it gradually to the boil. Boil +hard for 5 minutes, stirring once or twice. Draw it to the side of the +stove, where it is comparatively cool, or, if a gas stove is used, put the +saucepan on an asbestos mat and turn the gas as low as possible. The water +should now gradually steam away, leaving the rice dry and well cooked. +Serve plain or with curry. + + +21. RICE, SAVOURY. + +Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in +very little fat. Add this to the cooked rice with butter the size of a +walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve +with peeled baked potatoes and baked tomatoes. + + +22. RICE AND EGG FRITTERS. + +Mix any quantity of cold boiled rice with some chopped parsley and +well-beaten egg. Beat the mixture well, form into small fritters, roll in +egg and bread-crumbs or white flour, and fry to a golden brown. Serve with +egg sauce. + + +23. TOAD-IN-THE-HOLE. + +Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small +peeled mushrooms. Make a batter as for Yorkshire pudding and pour over. +Bake until golden brown. + + +24. VEGETABLE MARROW, STUFFED. + +1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2 +medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water. + +Chop the onion small and mix with the bread-crumbs, sage, and milk or +water. Peel the marrow and scoop out the pith and pips. (Cut it in halves +to do this, or, better still, if possible cut off one end and scoop out +inside with a long knife.) Tie the two halves together with clean string. +Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some +of the nutter on top and baste frequently until done. It should brown +well. Serve with brown gravy or white sauce. + + +25. VEGETABLE MARROW AND NUT ROAST. + +Make a paste as for nut roast (see recipe). Peel marrow, scoop out the +inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste +frequently. + + +26. VEGETARIAN IRISH STEW. + +1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or +butter, 2 small carrots or parsnips, or 1 cup fresh green peas. + +A saucepan with a close-fitting lid, and, if a gas stove is used, an +asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew. +Skin the tomatoes, peel and quarter the onions, and put them into the +saucepan with the nutter and shut down the lid tightly. If a gas or oil +flame is used, turn it as low as possible. Put the asbestos mat over this +and stand the saucepan upon it. At the end of 1 hour the onions should be +gently stewing in a sea of juice. Add the potatoes now (peeled and cut in +halves). Also the peas, if in season. Cook for another hour. If carrot or +parsnip is the extra vegetable used, cut into quarters and put in with the +onions. When done, the onions are quite soft, and the potatoes, etc., just +as if they had been cooked in a steamer. + +Note that the onions and tomatoes must be actually stewing when the +potatoes are put in, as the latter cook in the steam arising from the +former. Consequently, they should be laid on top of the onions, etc., not +mixed with them. If cooked on the kitchen range, a little longer time may +be needed, according to the state of the fire. Never try to cook quickly, +or the juice will dry up and burn. The slow heat is the most important +point. + + +27. VEGETABLE PIE. + +Cook the vegetables according to recipe for vegetable stew. When cold put +in a pie-dish (gravy and all) and cover with short crust. Bake for half an +hour. If preferred, the vegetables may be covered with cold mashed +potatoes in place of pie-crust. Top with a few small pieces of nutter, and +bake until brown. + + +28. VEGETABLE STEW. + +1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions, +2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut. + +Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the +potato and onions. Shred the onions and put them into a stew-pan with the +nutter. Shake over the fire, and fry until brown, but do not burn or the +flavour of the stew will be completely spoilt. Cut the carrot and parsnip +and potato into quarters, the artichokes into halves, and put into the +stew-pan with the onions. Barely cover with water. Bring to the boil and +stew very gently until tender. Skin the tomatoes, break in halves, and +cook slowly to a pulp in a separate pan. Add these, with the lemon juice, +to the stew, and slightly thicken with a little wholemeal flour just +before serving. + + + + +IV.--CASSEROLE COOKERY. + + +Casserole is the French word for stew-pan. But "Casserole Cookery" is a +phrase used to denote cookery in earthenware pots. It commends itself +especially to food-reformers, as the slow cookery renders the food more +digestible, and the earthenware pots are easier to keep clean than the +ordinary saucepan. The food is served up in the pot in which it is cooked, +this being simply placed on a dish. A large pudding-basin covered with a +plate may be used in default of anything better. A clean white serviette +is generally pinned round this before it comes to table. Various +attractive-looking brown crocks are sold for the purpose. But anyone who +possesses the old-fashioned "beef-tea" jar needs nothing else. It is +important to ensure that a new casserole does not crack the first time of +using. To do this put the casserole into a large, clean saucepan, or pail, +full of clean cold water. Put over a fire or gas ring, and bring slowly to +the boil. Boil for 10 minutes and then stand aside to cool. Do not take +the casserole out until the water is cold. + + +1. FRENCH SOUP. + +2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 +cloves, 6 peppercorns, 3 qts. water. + +Scrape and cut up carrots and turnip. Slice the leek, and cut celery into +dice. Shred the cabbage. Put into the jar with the water, and place in a +moderate oven, or on the top of a closed range. If it is necessary to use +a gas ring, turn very low and stand jar on an asbestos mat. Bring to the +boil slowly and then simmer for 2-1/2 hours. + + +2. HOT POT. + +1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or +1/2 lb. tomatoes, 1 pint stock or water. + +Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the +carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in +alternate layers. Moisten with the stock or water. Cook as directed in +recipe 1 for 1-1/2 hours after it first begins to simmer. + + +3. STEWED APPLES. + +Take hard, red apples. Wash, but do not peel or core. Put in jar with cold +water to reach half way up the apples. Cover closely and put in moderate +oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to +taste. + + +4. VEGETABLE STEW. + +1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables, +including, whenever possible, tomatoes, celery and spinach; one +tablespoonful of water. + +Cut up the moist, juicy vegetables such as celery, spinach, onions and +tomatoes, place them with the water in a casserole, put lid on and slowly +cook for about one hour until enough juice is extracted to safely add the +rest of the cut-up vegetables. The whole should now be placed in a +slightly greater heat and simmered until the last added vegetables are +quite tender. The mixture should be stirred occasionally with a wooden +spoon. + + + + +V.--CURRIES. + + +I do not recommend the use of curries. Many food-reformers eschew them +altogether. But they are sometimes useful for the entertainment of +meat-eating friends, or to tide over the attack of meat-craving which +sometimes besets the vegetarian beginner. Of course there are curries and +curries. Cheap curry powders are very much hotter than those of a better +quality. When buying curry powder it is best to go to a high-class grocer +and get the smallest possible tin of the best he keeps. It will last for +years. Those who prefer to make their own curry powder may try Dr. +Kitchener's recipe as follows:-- + + +1. CURRY POWDER. + +3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz. +lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed. + +Put the ingredients into a cool oven and let them remain there all night. +Next day pound them thoroughly in a marble mortar, and rub through a +sieve. Put the powder into a well-corked bottle. + +A spice machine may be used instead of the mortar, but in that case the +tumeric should be obtained ready powdered, as it is so hard that it is apt +to break the machine. The various ingredients are generally only to be +obtained from a large wholesale druggist. + + +2. EGG CURRY. + +1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3 +hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. + +Shred the onion, put it in the stew-pan with the butter, sprinkle the +curry powder over, and fry gently until quite brown. Shell the eggs and +cut them in halves. Add the eggs, the tomato pulp, and the water. Stir +well, and simmer until the liquid is reduced to one-half. This will take +about 15 minutes. Serve with plain boiled unpolished rice. + + +3. GERMAN LENTIL CURRY. + +Use the ingredients given, and proceed exactly the same as for egg curry. +But in place of eggs, take 1 breakfastcup of cold cooked German lentils +(see recipe for cooking lentils). Use also 2 teacups water in place of the +1, and only 3/4 oz. butter or nutter. + + +4. VEGETABLE CURRY. + +Use the ingredients given and proceed the same as for German lentil curry, +using any cold steamed vegetables in season. The best curry, according to +an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin +and tomatoes. + +_Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of +cocoanut kernel dried and powdered gives a delicious flavour to a curry, +as does also acid apple." + + + + +VI.--VEGETABLES. + + +Never eat boiled vegetables. No one ever hears of a flesh-eater boiling +his staple article of diet and throwing away the liquor. On the contrary, +when he does indulge in boiled meat, the liquor is regarded as a valuable +asset, and is used as a basis for soup. But his meat is generally +conservatively cooked--that is, it is baked, roasted, or grilled, so that +the juices are retained. If he has to choose between throwing away the +meat or the water in which it has been boiled, he keeps the +liquor--witness "beef-tea." For some unknown reason he does not often +treat his vegetables in the same way, and suffers thereby the loss of much +valuable food material. + +The vegetarian--being avowedly a thinker and a pioneer--would, it might be +imagined, treat what is now one of his staple articles of diet at least as +carefully as the out-of-date flesh-eater. But no! For the most part, his +vegetables are boiled, and when the best part of the food constituents and +all the flavour have been extracted, he dines off a mass of indigestible +fibre--mere waste matter--and allows the "broth" to be thrown down the +sink, with the consequence that many vegetarians are pale, flabby +individuals who succumb to the slightest strain, and suffer from chronic +dyspepsia. + +The remedy is simple. Treat vegetables as you used to treat meat. Bake or +stew them in their own juice. (See recipe for Vegetarian Irish Stew.) At +the least, steam them. A little of the valuable vegetable salts are lost +in the steaming, but not much. Better still, use a double boilerette. A +very little water is put into the inner pan and soon becomes steam, so +that by the time the vegetable is cooked it has all disappeared. + +No exact time can be given for cooking vegetables, as this varies with age +and freshness. The younger--always supposing it has just come to +maturity--and fresher the vegetable, the quicker it cooks. + +It should not be forgotten that orthodox cooks put all green and root +vegetables, except potatoes, to cook in _boiling_ water. This rule should +not be neglected when steaming vegetables--the water should be fast +boiling. + +I will conclude with a few remarks about preparing greens, cauliflowers, +etc. The general practice is to soak them in cold salted water with the +idea of drawing out and killing any insects. But this often results in +killing the insects, especially if much salt is used, before "drawing them +out." A better plan is to put the trimmed cabbage or cauliflower head +downwards into _warm_ water for about half an hour. As I trim Brussels +sprouts I throw them into a pan of warm water, and the insects crawl out +and sink to the bottom of the pan. It is astonishing how many one finds at +the bottom of a pan of warm water in which sprouts are soaked. + + +1. ARTICHOKE, JERUSALEM. + +Steam until tender, or bake with a small piece of nutter on each artichoke +until brown. Serve with tomato or white sauce. + + +2. ASPARAGUS. + +Tie in a bundle and stand in a deep saucepan with the stalks in water, so +that the shoots are steamed. Serve with melted butter or white sauce. + + +3. BEETROOT. + +Bake or steam. It will take from 2 to 4 hours, according to size. + + +4. BROAD BEANS. + +Steam until tender, but do not spoil by overcooking. Serve with parsley +sauce. + + +5. BROCCOLI. + +This is a rather coarser variety of cauliflower. Cook in the same way as +the latter. + + +6. BRUSSELS SPROUTS. + +These should be steamed for not more than 20 minutes. They are generally +spoiled by overcooking. Serve plain or with onion sauce. + + +7. CABBAGE. + +Steam. Put in vegetable dish, chop well, and add a small piece of butter. + + +8. CARROT. + +Steam until tender. Serve whole or mashed with butter. + + +9. CAULIFLOWER. + +Steam. This may be done in a large saucepan if a steamer is not available. +Support the cauliflower on a pudding basin or meat stand--anything which +will raise it just above the level of the water. Serve with white sauce or +tomato sauce. + + +10. CELERY. + +Stew. Choose a small head of celery, not a large, coarse head which will +be tough. Well wash and cut into about 8 pieces. (Keep any large coarse +sticks, if such are unavoidably present, for soup.) Put in stew-pan and +barely cover with water. Simmer until tender. Lift out on to hot dish. +Thicken the liquor with a little wholemeal flour, add a small piece of +butter pour this sauce over celery, and serve. + + +11. CELERIAC. + +This is a large, hard white root, somewhat resembling a turnip in +appearance, with a slight celery flavour. It is generally only stocked by +"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to +size. It is nicest cut in slices and fried in fat or oil until a golden +brown. + + +12. CUCUMBER. + +Although not generally cooked, this is very good steamed, and served with +white sauce. + + +13. GREEN PEAS. + +Do not spoil these by overcooking. Steam in a double boilerette, if +possible. About 20 minutes is long enough. + + +14. LEEKS. + +Cut off green leaves rather close to the white part. Wash well. Steam +about 30 minutes. Serve with white sauce. + + +15. NETTLES. + +The young tops of nettles in early spring are delicious. Later they are +not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash +well. Put a small piece of butter or nutter with a little pounded thyme +into the saucepan with the nettles. Press well down and cook very slowly. +A very little water may be added if desired, but if the cooking is done +slowly, this will not be needed. When quite tender, dish up on a layer of +bread-crumbs, taking care to lose none of the juice. This dish somewhat +resembles spinach, which should be cooked in the same fashion, but without +the butter and thyme. + + +16. ONIONS. + +If onions are peeled in the open air they will not affect the eyes. Only +the Spanish onions are pleasant as a vegetable. The English onion is too +strong for most people. + +Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, +flavoured with a very little mace or nutmeg, if liked. For baked onions, +first steam for 30 minutes and then bake for 30 minutes. Put nutter or +butter on each onion. Cook until brown. Onions for frying should be sliced +and floured. Fry for 5 or 6 minutes in very little fat. This is best done +in a covered stew-pan. Drain on kitchen paper. + + +17. PARSNIPS. + +Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped +parsley, and serve. + + +18. POTATOES. + +Scrub well and steam, either with or without peeling. If peeled, this +should be done very thinly, as the greater part of the valuable potash +salts lie just under the skin. + +BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled +before baking, cut in halves and put on a greased tin with a little +nut-fat or butter on each. + +CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket +and stew-pan are the most convenient utensils, but they take a great deal +of fat. A frying-pan and egg-slice will answer the same purpose for small +quantities. + +Success depends upon getting the fat the right temperature. It must be +remembered that fat and oil do not bubble when they boil. They bubble just +before boiling. As soon as they become quite still they boil. A very faint +blue smoke now arises. When the fat actually smokes, it is burning and +spoilt. + +If the chips are put in wet, or before the fat boils, they will be sodden +and spoilt. A tiny piece of bread may be first put in to test. If this +"fizzles" well, the fat is ready. + +When the chips are golden brown, lift them out with a slice and lay them +on paper to drain. Then put in vegetable dish and serve quickly. They are +spoilt if allowed to cool. + +MASHED.--Old potatoes are best mashed after steaming. They should be well +beaten with a fork, and a little butter and milk, or nut-butter added. + +SAUTÉ.--Take cold steamed potatoes and cut into slices. Melt a small +piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle +with chopped parsley. Shake over fire until brown. + +TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a +pan. Put in potatoes, and as they get warm mash with a fork, and press +down hard on the pan. Do not stir. At the end of 20 minutes the under side +should be brown. Turn out in a roll and serve. + + +19. BUBBLE AND SQUEAK. + +Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a +frying-pan with a little butter or fat. + + +20. RADISHES. + +These are generally eaten raw, but are nice steamed. + + +21. SEA KALE. + +Steam, and serve with white sauce. + + +22. SCARLET RUNNERS AND FRENCH BEANS. + +String, slice thinly, and steam. + + +23. SPINACH. + +See Nettles. + + +24. SWEDES. + +These are delicious steamed and mashed with butter. + + +25. TOMATOES. + +These are generally grilled, fried or baked. To fry, cut in slices and +flour. Use only just enough fat. Bake with or without fat. Medium-sized +tomatoes take about 30 mins. + +STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix +to a stiff paste with bread-crumbs, a little finely-chopped onion, and a +pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, +and bake in a tin with a little water at the bottom. + + +26. TURNIP. + +Steam and serve plain, or mash with butter. + + +27. VEGETABLE MARROW. + +Steam without peeling if they are very young. Otherwise, peel. + + + + +VII.--GRAVIES AND SAUCES. + + +1. BROWN GRAVY. + +Fry a chopped onion in a very little nutter until a dark brown. (Do not +burn, or the flavour of the gravy will be spoilt.) Drain off the fat and +add 1/2 pint water. Boil until the water is brown. Strain. Return to +saucepan and add flavouring to taste. A teaspoon of lemon juice and a +tomato, skinned and cooked to pulp, are good additions. Or any vegetable +stock may be used instead of the water. + +THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour +with a little cold water. Add the boiling stock to this. Return to +saucepan and boil for 3 minutes. Add a small piece of butter just before +serving. + +_Another method_.--Add a little "browning" (see recipe) to any vegetable +stock. Thicken. + + +2. EGG SAUCE. + +Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop +finely, and add to the sauce. + + +3. PARSLEY SAUCE. + +Make a white sauce (see recipe). But if the use of milk be objected to, +make the sauce of water and wholemeal flour. Allow 1 tablespoon +finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and +boil up. Add a small piece of butter or nut-butter just before serving. + +4. SWEET LEMON SAUCE. + +2 ozs. lump sugar, 1 large lemon. + +Rub the lemon rind well with the sugar. Put the sugar into a saucepan with +as much water as it will just absorb. Boil to a clear syrup. Add the lemon +juice. Make hot, but do not boil. + +5. TOMATO SAUCE. + +Pour boiling water on the tomatoes, allow to stand for 1 minute, after +which the skins may be easily removed. Break the tomatoes (do not cut) and +put into a closely-covered saucepan. Put on one side of the range, or an +asbestos mat over a very low gas ring, and allow to cook slowly to pulp. +Serve. + +This simple recipe makes the most delicious sauce for those who appreciate +the undiluted flavour of the tomato. But a good sauce may be made by +allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up +and thickening with wholemeal flour. A little butter may be added just +before serving. + + +6. WHITE SAUCE. + +Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour +with a very little cold water in a basin. Pour the boiling milk into this, +stirring all the time. Return to saucepan and boil 5 minutes. Add a small +piece of butter just before serving. + + +7. BROWNING, FOR GRAVIES AND SAUCES. + +Put 2 ozs. lump sugar in saucepan with as much water as it will just +absorb. Boil to a clear syrup, and then simmer very gently, stirring all +the time, until it is a very dark brown, almost black. It must not burn or +the flavour will be spoilt. Then add a pint of water, boil for a few +minutes. Put into a tightly-corked bottle and use as required. + + + + +VIII.--EGG COOKERY. + + +Many vegetarians discard the use of eggs and milk for principle's sake, +but the majority still find them necessary as a half-way house. But no +eggs at all are infinitely to be preferred to any but real new-laid eggs. +The commercial "cooking-egg" is an unwholesome abomination. + + +1. BOILED EGGS FOR INVALIDS. + +Put the egg on in cold water. As soon as it boils take the saucepan off +the fire and stand on one side for 5 minutes. At the end of this time the +egg will be found to be very lightly, but thoroughly, cooked. + + +2. BUTTERED EGGS. + +3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter. + +Beat up the eggs and add the milk. Melt the butter in a small stew-pan. +When hot, pour in the eggs and stir until they begin to set. Have ready +some buttered toast. Pile on eggs and serve. + + +3. EGG ON TOMATO. + +1 egg, 2 medium tomatoes, butter. + +Skin the tomatoes. Break into halves and put them, with a very small piece +of butter, into a small stew-pan. Close tightly, and cook slowly until +reduced to a pulp. Break the egg into a cup and slide gently on to the +tomato. Put on the stew-pan lid. The egg will poach in the steam arising +from the tomato. + + +4. DEVILLED EGGS. + +Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the +yolks. Well mash yolks with a very little fresh butter, melted, and curry +powder to taste. Stuff the whites with the mixture, join halves together, +and arrange in a dish of watercress. + + +5. SCRAMBLED EGG AND TOMATO. + +Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the +egg and stir it in to the hot tomato. Cook until just beginning to set. + + +6. OMELET, PLAIN. + +Whisk the egg or eggs lightly to a froth. Put enough butter in the +frying-pan to just cover when melted. When this is hot, pour the eggs into +it, and stir gently with a wooden spoon until it begins to set. Fold over +and serve. + + +7. SAVOURY OMELET. + +2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed +herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter. + +Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the +milk and parsley, and pour into the hot pan. Stir quickly to prevent +sticking. As soon as it sets, fold over and serve. + + +8. SWEET OMELET. + +Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon +castor sugar for the onion and parsley. When set, put warm jam in the +middle. Fold over and serve. + + +9. SOUFFLÉ OMELET. + +2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2 +lemon, butter. + +Separate the yolks from the whites of the eggs. Beat the yolks and add +sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with +the yolks. Pour into hot buttered pan. Fold over and serve when set. Put +jam in middle or not, as preferred. + + + + +IX.--PASTRY, SWEET PUDDINGS, &c. + + +1. PASTRY. + +Pastry should usually be made with a very fine wholemeal flour, such as +the "Nu-Era." There are times, however, when concessions to guests, etc., +demand the use of white flour. In such an event, use a good brand of +household flour. The more refined the kind, the less nutriment it +contains. Never add baking-powders of any kind. + +The secret of making good pastry lies in lightly mixing with a cool hand. +If a spoon must be used, let it be a wooden one. Roll in one direction +only, away from the person. If you must give a backward roll, let it be +only once. Above all, roll lightly and little. The quicker the pastry is +made the better. + + +2. PUFF PASTE. + +1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1 +teaspoon lemon juice, 1/2 lb. flour. + +If butter is used, wrap it in a clean cloth and squeeze well to get rid of +water. Beat the yolk of egg slightly. Put the flour on the paste board in +a heap. Make a hole in the centre and put in the yolk of egg or lemon +juice, and about 1 tablespoon of water. The amount of water will vary +slightly according to the kind of flour, and less will be required if egg +is used instead of lemon juice, but add enough to make a rather stiff +paste. Mix lightly with the fingers and knead until the paste is nice and +workable. But do it quickly! + +Next, roll out the paste to about 1/4 inch thickness. Put all the butter +or nutter in the centre of this paste and wrap it up neatly therein. Stand +in a cool place for 15 minutes. Next, roll it out once, and fold it over, +roll it out again and fold it over. Do this lightly. Put it away again for +15 minutes. Repeat this seven times! (I do not think many food-reformers +will have the time or inclination to repeat the above performance often. +Speaking for myself, I have only done it once. But as no instructions +about pastry are supposed to be complete without a recipe for puff-paste, +I include it.) It is now ready for use. + +Do not forget to keep the board and pin well floured, or the pastry will +stick. If wholemeal flour is used, it is well to have white flour for the +board and pin. See also that the nutter is the same consistency as +ordinary butter when kept in a medium temperature. If too hard, it must be +cut up and slightly warmed. If oily, it must be cooled by standing tin in +very cold water. + + +3. SHORT CRUST. + +1/2 lb. flour, 3 ozs. nutter or butter. + +Rub the nutter or butter lightly into the flour. Add enough cold water to +make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now +ready for use. + + +4. APPLE CHARLOTTE. + +Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or +Granose flakes. + +Bread-crumbs make the more substantial, granose flakes the more dainty, +charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they +must be used, a tablespoon or more, according to size, of water must be +poured over the charlotte. Peel, core, and slice apples. Grease a +pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces +nutter. Over this put a generous layer of chopped apple. Sprinkle with +sugar and grated lemon rind. Repeat the process until the dish is full. +Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out +on to dish, being careful not to break. Sprinkle a little castor sugar +over. Serve hot or cold. Boiled custard may be served with it. + + +5. APPLE DUMPLINGS. + +Peel and core some good cooking apples, but keep them whole. If you have +no apple-corer, take out as much of the core as possible with a pointed +knife-blade. Fill the hole with sugar and a clove. Make short paste and +cut into squares. Fold neatly round and over apple. Bake from 30 to 45 +minutes. If preferred boiled, tie each dumpling loosely in a cloth, put +into boiling water and cook from 45 minutes to 1 hour. + + +6. APPLE AND TAPIOCA. + +1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel. + +Soak the tapioca in the water overnight. Peel and core the apples, cut +into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste, +and the grated yellow part of a fresh lemon rind. Mix in the soaked +tapioca and water. Bake about 1 hour. Serve cold, with or without boiled +custard. + + +7. BATTER PUDDING. + +2 eggs, 1 teacup flour, milk. + +Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir +gently. When the batter becomes too thick to stir, thin it with a little +milk. Then add more flour until it is again too thick, and again thin with +the milk. Proceed in this way until all the flour is added, and then add +sufficient milk to bring the batter to the consistency of rather thick +cream. Have ready a very hot greased tin, pour in and bake in a hot oven +until golden brown. By mixing in the way indicated above, a batter +perfectly free from lumps is easily obtained. + + +8. BOMBAY PUDDING. + +Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. +Spread it on a plate to cool. (Smooth it neatly with a knife). When quite +cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with +lemon sauce. This may also be served as a savoury dish with parsley sauce. +The quantity given above is sufficient for two people. + + +9. BREAD AND FRUIT PUDDING. + +Line a pudding-basin with slices of bread from which the crust has been +removed. Take care to fit the slices together as closely and neatly as +possible. Stew any juicy fruit in season with sugar to taste. Do not add +water. (Blackcurrants or raspberries and redcurrants are best for this +dish.) When done, fill up the basin with the boiling fruit. Top with +slices of bread fitted well in. Leave until cold. Turn out and serve. + + +10. BLANC MANGE, AGAR-AGAR. + +1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring. + +Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the +cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan +with the agar-agar, and simmer until dissolved (about 30 minutes). Pour +through a hot strainer into wet mould. Turn out when cold. + + +11. CHOCOLATE JELLY. + +1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 +tablespoon sugar, vanilla flavouring. + +Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in +cold water for half an hour. Squeeze water out and pull to pieces. Put it +into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of +stove and let simmer very gently until quite dissolved. Meanwhile, +dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar +into the boiling chocolate through a hot strainer. This is necessary as +there is generally a little tough scum on the liquid. (If put through a +cold strainer, the agar-agar will set as it goes through.) When jelly is +quite cold, turn out and serve. + + +12. CORNFLOUR SHAPE. + +Stew some juicy plums or apples slowly to a pulp with sugar to taste. If +apples are used, add cloves or a little grated lemon rind for flavouring. +To every pint of fruit pulp allow a level tablespoon of cornflour. +Dissolve the cornflour in a little cold water and stir into the boiling +apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. +Turn out and serve when cold. + + +13. CUSTARD, BOILED. + +1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring. + +Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, +in the cold milk. Allow to stand 1 hour or more. Then take out the peel, +add the sugar, and put over the fire in a double saucepan, if possible. +Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop +boiling, and pour it slowly into the eggs, beating all the time. Put back +into the saucepan over a slow fire and stir until the mixture thickens +(about 20 minutes). + + +14. CUSTARD, HOGAN. + +1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour. + +Flavour milk as in Boiled Custard. Put nearly all the milk and all the +sugar into a 3-pint jug and stand in a saucepan of boiling water. While +this is heating beat the eggs in one basin, and mix the cornflour with the +remainder of the milk in another. Add the eggs to hot milk, stirring all +the time, and finally add the cornflour. Stir until the mixture thickens +(about 20 minutes). + + +15. DATE PUDDING. + +This recipe is inserted especially for those who object to the use of +manufactured sugar. + +1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 +heaped tablespoon wholemeal flour, grated rind of 2 lemons, water. + + +Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the +dates. Grate off the yellow part of the lemon rinds. Rub the nutter into +the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough +water to make a paste stiff enough for the spoon to just stand up in +alone. Be very particular about this, as the tendency is to add rather too +little than too much water, owing to the biscuit-powder absorbing it more +slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 +hours. "Ixion Kornules" may be used instead of the biscuits, if preferred. +They save the labour of grinding, but they need soaking for an hour in +cold water before using. Well squeeze, add the other ingredients, and +moisten with the water squeezed from the kornules. + +_Another method_.--Use the recipe for Plum Pudding, leaving out all the +dried fruit, almonds and sugar, substituting in their place 1 lb. dates or +figs. + + +16. FIG PUDDING. + +Use the recipe for Date Pudding, substituting for the dates washed chopped +figs. + + +17. JAM ROLL, BOILED. + +Make a short crust, roll out, spread with home-made jam, roll up, +carefully fastening ends, and tie loosely in a floured pudding-cloth. Put +into fast-boiling water and boil for 1 hour. + + +18. JAM ROLL, BAKED. + +Mix the paste for the crust just a little stiffer than for the boiled +pudding. Spread with jam and roll up. Bake on a greased tin for +half-an-hour. + + +19. MILK PUDDINGS. + +Nearly every housewife makes milk puddings, but only one in a hundred can +make them properly. When cooked, the grains should be quite soft and +encased with a rich thick cream. Failure to produce this result simply +indicates that the pudding has been cooked too quickly, or that the +proportion of grain to milk is too large. + +Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, +semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put +in a pie-dish with a vanilla pod or some strips of lemon rind, and stand +for an hour in a warm place, on the hob for example. Then take out the pod +or peel and put into a fairly hot oven. As soon as the pudding boils, stir +it well, and move to a cooler part of the oven. It should now cook very +slowly for 2 hours. + + +20. JELLY, ORANGE. + +7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared +agar-agar. + +Rub the skins of the oranges and lemons well with some of the lumps of +sugar, and squeeze the juice from the oranges and lemon. Soak the +agar-agar in cold water for half an hour and then thoroughly squeeze. Warm +in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and +enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring +to the boil. + +Pour through a hot strainer into a wet mould. Turn out when cold. If +difficult to turn out, stand the mould in a basin of warm water for 2 or 3 +seconds. + + +21. JELLY, RASPBERRY & CURRANT. + +1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared +agar-agar, 3/4 pint water. + +Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until +well done. Strain through muslin. Warm the agar-agar until dissolved in 1 +gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. +If liquid measures less than 1-1/2 pints, add enough water to make up +quantity. Bring to the boil, pour through a hot strainer into wet mould. +Turn out when cold and serve. + + +22. MINCEMEAT. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar, +1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples. + +Well wash all the dried fruit in warm water, and allow to dry thoroughly +before using. Stone the raisins, pick the sultanas, and rub the currants +in a cloth to remove stalks. Wash and core the apples, but do not peel +them. Put all the fruit and apple through a fine food-chopper. Add the +sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add. +Stir the mixture well, put it into clean jars, and tie down with parchment +covers until needed for mince pies. + + +23. NUT PASTRY. + +Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by +hand. Do not put them through the food-chopper, as this pulps them +together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts +to 2 level cups of flour. Mix to a paste with cold water. Roll out very +lightly. Cover with chopped apple and sugar, or apples and sultanas, or +jam. Roll up. Tie loosely in a floured pudding-cloth. Put into +fast-boiling water and boil for 1 hour. + + +24. PLAIN PUDDING. + +1 lb. flour, 3 ozs. nutter, a full 1/2 pint water. + +Rub the nutter very lightly into the flour, or chop like suet and mix in. +Add the water gradually, and mix well. Put into a pudding-basin, and boil +or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or +jam. + + +25. PLUM PUDDING, CHRISTMAS. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar, +1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb. +grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg. + +Well wash the raisins, sultanas and currants in hot water. Don't imagine +that this will deprive them of their goodness. The latter is all inside +the skin. What comes off from the outside is dirt, and a mixture of syrup +and water through which they have been passed to improve their appearance. +Rub the currants in a cloth to get off the stalks, pick the stalks from +the sultanas, and stone the raisins. Put the currants and sultanas in a +basin, just barely cover them with water, cover them with a plate, and put +into a warm oven--until they have fully swollen, when the water should be +all absorbed. (Currants treated in this way will not disagree with the +most delicate child. They are abominations if not so treated.) Rub the +nutter into the flour, or chop it as you would suet. Blanch the almonds by +steeping them in boiling water for a few minutes: the skins may then be +easily removed; chop very finely, or put through a mincer. Wash, core, and +mince (but do not peel) the apples. Grate off the yellow part of the lemon +rind. Mince or grate the carrots. + +Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg. +Then add the raisins, sultanas and currants. Lastly, add the grated carrot +and apple, taking care not to lose any of the juice. Don't add any other +moisture. If the directions have been exactly followed, it will be moist +enough. Put it into pudding-basins or tin moulds greased with nutter, and +boil or steam for 8 hours. + + +26. RAILWAY PUDDING. + +2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons +milk. + +Beat the butter and sugar to a cream. Separate the whites and yolks of the +eggs. Beat the yolks, and add to sugar and butter. Add the flour, and +lastly, stir in the whites, whisked to a froth, very gently. Have ready a +hot, greased tin, pour in the mixture quickly, and bake in a very hot oven +from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding +out of the tin on to a paper sprinkled with castor sugar. Spread with jam +quickly and roll up. Serve hot or cold. + + +27. SAGO SHAPE. + +5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit +juice. + +Wash the sago. Soak it for 4 hours. Strain off the water. Add to the +strainings enough water or the juice from stewed fruit to make 1-1/2 pints +liquid. Sweeten if necessary, but if the juice from stewed fruit is used +it will probably be sweet enough. This dish is spoiled if made too sweet. +Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20 +minutes. Now add the stewed fruit which you deprived of its juice, stir +well, pour into a wet mould, and serve cold. Made with water only, and +flavoured with a very little sugar and lemon peel, it may be served with +stewed fruit. + + +28. SUMMER PUDDING. + +Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned +pine-apple (get the pine-apple chunks if possible) and fill dish, first +pouring a little of the juice over the cake. Melt a very little agar-agar +in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.) +Pour over the mixture. Serve when cold. + + +29. TREACLE PUDDING. + +Line a pudding-basin with short crust. Mix together in another basin some +good cane golden syrup, enough bread-crumbs to thicken it, and some grated +lemon rind. Put a layer of this mixture at the bottom of the +pudding-basin, cover with a layer of pastry, follow with a layer of the +mixture, and so on, until the basin is full. Top with a layer of pastry, +tie on a floured pudding-cloth, and boil or steam for 3 hours. + + +30. TRIFLE, SIMPLE. + +Put a layer of sponge cake at the bottom of a glass dish. Better still, +use sections of good home-made jam sandwich. Pour hot boiled custard on to +this until the cake is barely covered. Blanch some sweet almonds, and cut +into strips. Stick these into the top of the cake until it somewhat +resembles the back of a hedgehog! Serve when cold. + + + + +X.--CAKES AND BISCUITS. + + +Cakes need a hot oven for the first half-hour. + +If possible, they should not be moved from one shelf to another, but the +oven should be cooled gradually by opening the ventilators or lowering the +gas. A moderate oven is needed to finish the cooking. + +All fruit cakes (unless weighing less than 1 lb.) need to be baked from +1-1/2 to 2 hours. The larger the cake the slower should be the baking. + +The cake tins should be lined with greased paper. + +If a gas oven is used, stand the cake tin on a sand tin (see Cold Water +Bread). + +If the cake becomes sufficiently brown on top before it is cooked through, +cover with a greased paper to prevent burning. + +To test if done, dip a clean knife into hot water. Thrust it gently down +the centre of cake. If done, the knife will come out clean and bright. + + +1. CAKE MIXTURE. + +1/4 lb. butter, 1/4 lb. castor sugar, 6 ozs. flour, 2 eggs. + +Half butter and half nutter gives just as good results and is more +economical. + +Beat together the butter and sugar to a cream. Whisk the eggs to a stiff +froth and add. Stir in the flour gently. Mix well. Add a little milk if +mixture is too stiff. This makes a Madeira Cake. + +For other varieties, mix with the flour 1 dessertspoon caraway seeds for +Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs. +candied cherries chopped in halves for Cherry Cake; 6 ozs. sultanas and +the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2 +lemon rinds for Lemon Cake. + + +2. SMALL CAKES. + +Take 2 small eggs and half quantities of the ingredients given for the +cake mixture. Add the grated rind of half a lemon for flavouring. Grease a +tin for small cakes with 9 depressions. Put a spoonful of the mixture in +each depression. Bake for 20 minutes in a hot oven. + + +3. COCOANUT BISCUITS. + +1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs. + +Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate +oven for half an hour. + + +4. "CORN WINE AND OIL" CAKES. + +1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint +water. + +This recipe was especially concocted for non-users of milk and eggs. Stir +the oil well into the flour. Add the washed and stoned raisins (or +seedless raisins, or sultanas). Mix to a dough with the water. Divide +dough into two portions. Roll out, form into rounds, and cut each round +into 6 small scones. Bake in a hot oven for half an hour. + + +5. CURRANT SANDWICH. + +8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants. + +Mix flour and sugar, and rub in the butter. Mix with water to plastic +dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly +with currants, lay the other on top, and roll out to the thickness of +one-third of an inch. Cut into sections, and bake in a hot oven for about +30 minutes. + + +6. APPLE SANDWICH. + +Make a short crust (see recipe). Well grease some shallow jam sandwich +tins. Roll out the paste very thin and line with it the tins. Peel, core, +and finely chop some good, juicy apples. Spread well all over the paste. +Sprinkle with castor sugar and grated lemon rind. Cover with another layer +of thin paste. Bake for about 20 minutes in a hot oven. When done, take +carefully out of the tin to cool. Cut into wedges, sprinkle with castor +sugar, and pile on a plate. + + +7. FANCY BISCUITS. + +8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane +sugar, flavouring. + +Flavouring may consist of lemon rind, desiccated cocoanut, cooked +currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a +cream, add flavouring and flour. Mix with the beaten egg, if used; it not, +treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about +10 minutes. + + +8. GINGER NUTS. + +1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. +ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form +dough. + +Beat the nutter and sugar together; add the molasses, spice, etc., and +just enough flour to form a plastic dough. Knead well, roll out, cut into +small biscuits, and bake on oiled or floured tins in a very moderate oven. + + +9. JAM SANDWICH. + +Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see +recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven. +Take out, spread one round with warmed jam, place the other on top, and +cut when cold. + +10. LEMON SHORT CAKE. + +1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon. + +Mix together nutter and sugar, add grated lemon rind, work in flour, and +knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in +a moderate oven for about 20 minutes. + +An easy way of baking for the inexpert cook who may find it difficult to +avoid breaking the sheets, is to well grease a shallow jam-sandwich tin, +sprinkle it well with castor sugar, as for sponge cakes, and press the +short cake into it, well smoothing the top with a knife, and, lastly, +pricking it. + +II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs. + +Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff +froth adding the sugar a teaspoonful at a time. Add the almonds, and stir +lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled +paper, or, better still, rice-paper. Shape with a knife into small cakes +and put the half of a blanched almond into the centre of each. Bake in a +moderate oven. + + +12. SPONGE CAKE. + +Take the weight of two eggs in castor sugar and flour. + +For a richer cake take the weight of two eggs in sugar and the weight of +one only in flour. + +Well grease the cake-tin, and sprinkle with castor sugar until thoroughly +covered, and shake out any that remains loose. + +Well whisk the eggs with a coiled wire beater. They must be quite stiff +when done. Add the sugar, a teaspoon at a time, while whisking. Or +separate the yolks and whites, beating the yolks and sugar together and +whisking the whites on a plate with a knife before adding to the yolks. +Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs +will go down. Pour mixture into tin, and bake about one hour in a moderate +oven. + +13. SULTANA SCONES. + +1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short +1/2 pint water. + +Mix the flour and sugar; rub in the nutter; add sultanas; make it into a +dough with the water; roll out about 1/2 in. thick; form into scones; bake +in a moderate oven. + +14. SUSSEX CAKE. + +1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated +lemon rind. + +This cake is included especially for the non-users of milk and eggs. Of +course it does not turn out quite like the orthodox cake; some people +might even call it "puddeny," but it is not by any means unlike the +substantial household cake if the directions are minutely followed and the +baking well done. But if any attempt is made to make it rich, disaster +follows, and it becomes as heavy as the proverbial lead. Made as follows, +however, I am told it is quite common in some country places:--Beat the +nutter and sugar to a cream. Upon the amount of air incorporated during +this beating depends the lightness of the cake. Beat the flour into the +creamed nutter. Now add enough water to make cake of a consistency to not +quite drop off the spoon. Put the mixture into a greased hot qr. qtn. tin. +Put in a very hot oven until nicely brown. This will take from 20 minutes +to half an hour. Cover top with greased paper, and allow oven to get +slightly cooler. The baking will take from 1-1/2 to 2 hours. + + + + +XI.--JAM, MARMALADE, &c. + +Jam simply consists of fresh fruit boiled with a half to two-thirds its +weight of white cane sugar until the mixture jellies. + +Nearly every housekeeper has her own recipe for jam. One that I know of +uses a whole pound of sugar to a pound of fruit and boils it for nearly +two hours. The result is a very stiff, sweet jam, much more like shop jam +than home-made jam. Its only recommendation is that it will keep for an +unlimited time. Some recipes include water. But unless distilled water can +be procured, it is better not to dilute the fruit. The only advantage +gained is an increase of bulk. The jam may be made just as liquid by using +rather less sugar in proportion to the fruit. A delicious jam is made by +allowing 1/2 lb. sugar to every pound of fruit and cooking for half an +hour from the time it first begins to boil. But unless this is poured +immediately into clean, hot, dry jars, and tied down very tightly with +parchment covers, it will not keep. Nevertheless, too much sugar spoils +the flavour of the fruit, and too long boiling spoils the quality of the +sugar. A copper or thick enamelled iron pan is needed. + +The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit. +Put the fruit in the pan with a little of the sugar, and when this boils, +add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour +into hot, dry jars, and cover. + + +1. FRUIT NUT FILLING. + +For small, open tarts, the following mixture is a good substitute for the +lemon curd that goes to make cheese cakes. Peel, core and quarter some +juicy apples. Put in a double saucepan (or covered jar) with some strips +of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a +pulp and, when cold, remove the lemon rind. Grate finely, or mill some +Brazil nuts. Mix apple pulp and ground nut together in such proportions as +to make a mixture of the consistency of stiff jam. Fill tarts with mixture +and sprinkle top with ground nut. It must be used the same day as made. + + +2. JAM WITHOUT SUGAR. + +To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it +in the preserving pan, and heat slowly, stirring well to draw out the +juice. Wash and stone the dates. Add to the fruit, and simmer very gently +for 45 minutes. Put immediately into clean, hot, dry jars, and tie on +parchment covers at once. + + +3. LEMON CURD. + +1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4 +lb. butter. + +Put the butter into a clean saucepan; melt, but do not let it boil. Add +the sugar, and stir until it is dissolved. Then add the beaten yolks, and, +lastly, the grated lemon rind and juice. Stir over a slow fire until the +mixture looks like honey and becomes thick. Put into jars, cover, and tie +down as for jam. + + +4. MARMALADE. + +To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane +sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel +into fine shreds (better still, put through a mincer). Put all to soak in +the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. +Add the sugar, and boil until marmalade jellies. If preferred, half sweet +and half Seville oranges may be used. + + +5. VEGETABLE MARROW JAM. + +Peel the marrow, remove seeds, and cut into dice. To each pound of marrow +allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and +grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground +ginger. Put the marrow into the preserving pan, sprinkle well with some of +the sugar, and stand for 12 hours. Add the rest of the sugar, and boil +slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of +1-1/2 hours. + + + + +XII.--SALADS, BEVERAGES, &c. + + +1. SALAD. + +Lettuce, tomatoes, mustard and cress, cucumber, olive or walnut oil, lemon +juice. + +Wash the green stuff and finely shred it. Peel the cucumber, skin the +tomatoes (if ripe, the skins will come away easily) and cut into thin +slices. Place in the bowl in alternate layers. Let the top layer be +lettuce with a few slices of tomato for garnishing. Slices of hard-boiled +egg may be added if desired. + +For the salad dressing, to every tablespoonful of oil allow 1 of lemon +juice. Drip the oil slowly into the lemon juice, beating with a fork all +the time. Pour over the salad. + +2. SALAD. + +Beetroot, mustard and cress, olive or walnut oil, lemon juice, cold +vegetables. + +Chop the cold vegetables. French beans and potatoes make the nicest salad. +To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well +together, and pour over salad dressing as for No. 1. A level teaspoonful +of pepper is added to a gill of the dressing by those who do not object to +its use. + + +3. FRUIT SALAD. + +Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, +quarter them, and remove skin and pips. Peel and core the apples and cut +into thin slices. Wash and dry the grapes, and remove from stalks. Skin +and slice the bananas. + +Put the prepared fruit into a glass dish in alternate layers. Squeeze the +juice from 2 sweet oranges and pour over the salad. + +Any other fresh fruit in season may be used for this salad. Castor sugar +may be sprinkled over if desired, and cream used in place of the juice. +Grated nuts are also a welcome addition. + + +4. LEMON CORDIAL. + +12 lemons, 1 lb. lump sugar. + +Put the sugar into a clean saucepan. Grate off the yellow part of the +rinds of 6 lemons and sprinkle over the sugar. Now moisten the sugar with +as much water as it will absorb. Boil gently to a clear syrup. Add the +juice from the lemons, stir well, and pour into clean, hot, dry bottles. +Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed +with water and laid on quickly. Add any quantity preferred to cold or hot +water to prepare beverage, or use neat as sauce for puddings. + + +5. LIME CORDIAL. The same as for Lemon, but use 13 limes. + + +6. ORANGE CORDIAL. + +The same as for Lemon, but use 3/4 lb. sugar. + +A detailed list of Fruit and Herb Teas will be found in the companion +volume to this, "Food Remedies." + + +7. WALLACE CHEESE. + +1 qt. milk, 6 tablespoons lemon juice. + +Strain the lemon juice and pour it into the boiling milk. Lay a piece of +fine, well-scalded muslin over a colander. Pour the curdled milk into +this. When it has drained draw the edges of the muslin together and +squeeze and press the cheese. Leave it in the muslin in the colander, with +a weight on it for 12 hours. It will then be ready to serve. + +This cheese is almost tasteless, and many people prefer it so. But if the +flavour of lemon is liked, use more lemon juice. The whey squeezed from +the cheese is a wholesome drink when quite fresh. + + + + +XIII.--EXTRA RECIPES. + + +1. BARLEY WATER. + +1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane +sugar. + +Rub the lumps of sugar on the lemon until they are bright yellow in colour +and quite wet. (It is the fragrant juice contained in the yellow surface +of the lemon rind that gives the delicious lemon flavour without acidity.) +Mix the barley to a thin paste with a little cold water. This is poured +into a pint of boiling water, well stirred until it comes to the boil +again and then left to boil for five minutes, after which it is done. Add +the sugar and lemon juice. + + +2. BOILED HOMINY. + +Take one part of Hominy and 2-1/2 parts of water. Have the water boiling; +add the hominy and boil for fifteen minutes; keep stirring to keep from +burning. + + +3. BROWN GRAVY. + +1 dessert-spoon butter, 1 dessert-spoon white flour, hot water. + +Melt the butter in a small iron saucepan or frying pan and sprinkle into +it the flour. Keep stirring gently with a wooden spoon until the flour is +a rich dark brown, but not burnt, or the flavour will be spoilt. Then add +very gently, stirring well all the time, rather less than half-a-pint of +hot water. Stir until the mixture boils, when it should be a smooth brown +gravy to which any flavouring may be added. Strained tomato pulp is a nice +addition, but a teaspoonful of lemon juice will suffice. + + +4. BUTTERED RICE AND PEAS. + +1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1 +tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of +walnut. + +Put the rice on in the water and bring gradually to the boil. Boil hard +for five minutes, stirring once or twice. Draw it to side of stove, where +it is comparatively cool, or, if a gas stove is used, put the saucepan on +an asbestos mat and turn the gas as low as possible. The water should now +gradually steam away, leaving the rice dry and well cooked. + +Steam the peas in a separate pan. If young, about 20 minutes should be +sufficient; they are spoiled by over-cooking. + +Add the cooked peas to the cooked rice, with the butter, parsley, and +lemon juice. Stir over the fire until the mixture is thoroughly hot. + +Serve with or without tomato sauce and new potatoes. + + +5. CONVALESCENTS' SOUP. + +1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons +coarsely chopped parsley, P.R. Barley malt meal, Mapleton's or P.R. almond +or pine-kernel cream, 3 pints boiling water. + +Well wash the vegetables and slice them, and add them with the parsley to +the boiling water. (The water should be distilled, if possible, and the +cooking done in a large earthenware jar or casserole. See notes _re_ +casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft. +Then strain through a hair sieve. Do not rub the vegetables through the +sieve to make a purée, simply strain and press all the juices out. The +vegetable juices are all wanted, but not the fibre. To each pint of this +vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon +nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of +the cooled broth (from the pint). Put the rest of the pint in a saucepan +or casserole and bring to the boil. Add the meal and boil for 10 minutes. +Break up the tomatoes and cook slowly to a pulp (without water). Rub +through a sieve. (The skin and pips are not to be forced through.) Add +this pulp to the soup. Lastly mix the nut-cream to a thin cream by +dripping slowly a little water or cool broth into it, stirring hard with a +teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil, +serve. + +This soup is rather irksome to make, but is intensely nourishing and easy +of digestion. The pine-kernel cream is the more digestible of the two +creams. Care should be taken not to _cook_ these nut creams. If the soup +is for an invalid care should also be taken that, while getting all the +valuable vegetable juices, no skin or pips, etc., are included. The +vegetable broth may be prepared a day in advance, but it will not keep for +three days except in very cold weather. (When it is desired to keep soup +it should be brought to the boil with the lid of the stockpot or casserole +on, and put away without the lid being removed or the contents stirred.) + + +6. FINE OATMEAL BISCUITS. + +2 ozs. flour, 3-1/2 ozs. Robinson's "Patent" Groats, 2 ozs. castor sugar, +2 ozs. butter, 2 eggs. + +Cream the butter and sugar, add the eggs, then the flour and groats, which +should be mixed together. Roll out thin and cut out with a cutter. Bake in +a moderate oven until a light colour. + + +7. FINE OATMEAL GRUEL. + +1 heaped tablespoon Robinson's "Patent" Groats, 1 pint milk or water. + +Mix the groats with a wineglassful of cold water, gradually added, into a +smooth paste, pour this into a stew-pan containing nearly a pint of +boiling water or milk, stir the gruel on the fire (while it boils) for ten +minutes. + + +8. MACARONI CHEESE. + +1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, +butter, pepper. + +The curled macaroni is the best among the ordinary kinds. Better still, +however, is the macaroni made with fine wholemeal flour which is stocked +by some food-reform stores. Parmesan cheese is nicest for this dish. Stale +cheese spoils it. + +Wash the macaroni. Put it into fast-boiling water and keep boiling until +_very_ tender. Drain off the water and replace it with the 1/2 pint of +milk. Bring to the boil and stir in the flour mixed to a thin paste with +cold milk or water. Simmer for 5 minutes. Grate the cheese finely. + +Butter a shallow pie-dish. Put the thickened milk and macaroni in +alternate layers with the grated cheese. Dust each layer with pepper, if +liked. Top with grated cheese. Put some small pieces of butter on top of +the grated cheese. Put in a very hot oven until nicely browned. + + +9. MANHU HEALTH CAKE. + +1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb. Manhu flour, 1 oz. rice +flour, 6 ozs. crystallised ginger, 4 eggs. + +Cream butter and sugar, adding eggs, two at once, not beaten. Beat each +time after adding eggs, add rice flour, ginger, and lastly flour. Bake in +moderate oven. + + +10. MANHU HOMINY PUDDING. + +1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet +milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of +raisins, spice to taste. + +Mix together and bake twenty minutes in a moderately hot oven. Serve hot +with cream and sugar or sauce. + + +11. PARKIN. + +2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium +oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon. + +Some people prefer the addition of carraway seeds to lemon rind. If these +are used a level teaspoonful will be sufficient for the quantities given +above. The old-fashioned black treacle is almost obsolete now, and is +replaced commercially by golden syrup, many brands of which are very pale +and of little flavour. To make successful Parkin a good brand of pure cane +syrup is needed. I always use "Glebe." This is generally only stocked by a +few "high-class " grocers or large stores, but it is worth the trouble of +getting. Some Food Reform Stores stock molasses, and this was probably +used for the original Parkin. It is strongly flavoured and blacker than +black treacle, but its taste is not unpleasant. For the sugar, a good +brown moist cane sugar, like Barbados, is best. Put the treacle and butter +(or nutter) into a jar and put into a warm oven until the butter is +dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger +and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a +paste. Roll out lightly on a well-floured board to a 1/4 inch thickness. +Bake in a well-greased flat tin for about 50 minutes, in a rather slow +oven. To test if done, dip a skewer into boiling water, wipe, and thrust +into the Parkin; if it comes out clean the latter is done. Cut into +squares, take out of tin, and allow to cool. + + +12. PROTOSE CUTLETS. + +1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2 +teaspoon sage. + +Mix the ingredients with a little milk; shape into cutlets, using uncooked +macaroni for the bone, and bake in a moderate oven about 45 minutes. + + +13. PROTOSE SALAD. + +1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1 +hard-boiled egg, 3 small radishes, juice of 2 lemons. + +Cut Protose into cubes, chop the hard-boiled egg, slice the radishes. Add +to the minced celery. Pour over these ingredients the lemon juice and +allow the mixture to stand for one hour. Serve upon fresh crisp lettuce. + + +14. RISOTTO. + +3/4 lb. rice, 1/2 lb. cheese, 4 large onions. + +Slice and fry the onions in a stew-pan in a little fat; when brown, add +1-1/2 pints water and the rice. Let it cook about an hour, and then add +the grated cheese. + +This dish may be varied with tomatoes when in season. + + +15. ROYAL NUT ROAST. + +1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid +eggs. + +Wash, dry and pick over the pine kernels and put them through the +macerating machine. Skin and well mash the tomatoes. Grate finely the +onion. Mix all together and beat to a smooth batter. Whisk the eggs to a +stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in +a moderate oven until a golden-brown colour. It should "rise" like a cake. +It may be eaten warm with brown gravy or tomato sauce, or cold with salad. + +16. STEWED NUTTOLENE. + +Slice one half-pound nuttolene into a baking dish, adding water enough to +cover nicely. Place it in the oven, and let it bake for an hour. A piece +of celery may be added to give flavour, or a little mint. When done, +thicken the water with a little flour, and serve. + + +17. WELSH RAREBIT. + +Cheese, butter, bread, pepper. + +Cut thin slices of cheese and put them with a little butter into a +saucepan. When well melted pour over hot well-buttered toast. Dust with +pepper. Put into a very hot oven for a few minutes and serve. + + +18. YEAST BREAD. + +7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts +of warm water. + +Put the flour into a pan or large basin, add salt to taste, and mix it +well in. Put the yeast with a lump of sugar into a small basin, and pour a +little of the _warm_ water on to if. Cold or hot water kills the yeast. +Leave this a little while until the yeast bubbles, then smooth out all +lumps and pour into a hole made in the middle of the flour. Pour in the +rest of the warm water, and begin to stir in the flour. Now begin kneading +the dough, and knead until the whole is smooth and damp, and leaves the +hand without sticking, which will take about 15 to 20 minutes. Time spent +in kneading is not wasted. + +Set the pan in a warm place, covered with a clean cloth. Be careful not to +put the pan where it can get too hot. The fender is a good place, but to +the side of the fire rather than in front. Let it rise at least an hour, +but should it not have risen very much--say double the size--let it stand +longer, as the bread cannot be light if the dough has not risen +sufficiently. + +Now have a baking-board well floured, and turn all the dough on to it. +Have tins or earthenware pans, or even pie-dishes well greased. Divide the +dough, putting enough to half fill the pans or tins. Put these on the +fender to rise again for 20 to 30 minutes, then bake in a hot oven, about +350 degrees (a little hotter than for pastry). + +Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes. +Of course the time depends greatly on the size of the loaves and the heat +of the oven. + +The above recipe produces the ordinary white loaf. Better bread would, in +my opinion, result from the use of a very fine wholemeal flour such as the +"Nu-Era," and the omission of salt. + + + + +XIV.--UNFIRED FOOD. + + +The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at +least so far as my experience goes! To be truly consistent the unfired +feeder should live entirely on raw foods--fruit, nuts and salads. But most +unfired feeders utilise heat to a slight extent, although they do not +actually cook the food. In addition, most of them use various breadstuffs +and biscuits which, of course, are cooked food. "Unfired" bread is sold by +some health food stores, and is a preparation of wheat which has been +treated and softened by a gentle heat. + +Cereals should never be eaten with fruit, but may be eaten with salads and +cheese. The mid-day meal of the unfired feeder should consist of nuts or +cheese and a large plate of well-chopped salad with some kind of dressing +over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice. +Orange-juice or raw carrot-juice may be used if preferred. When extra +nourishment is desired a well-beaten raw egg may be mixed with the +dressing. Fresh cream may also be used as dressing. + +Fruit is best taken at the evening meal, from 1-1/2 to 2 lbs. Nothing +should be taken with it except a little nut-cream or fresh cream and white +of egg. + +Distilled water is a great asset to the unfired feeder, because it softens +dried fruits so much better than hard water. It can be manufactured at +home, or the "Still Salutaris" bought through a chemist or grocer. The +"Still Salutaris" water is about 1/3 per gallon jar. If the water is +distilled at home, a "Gem" Still will be needed. (The Gem Supplies Co., +Ltd., 67, Southwark Street, London S.E.). It is best to use this over a +gas ring or "Primus" oil stove. The cost of the water comes out at about +one penny per gallon, according to the cost of the fuel used. + +Distilled Water should never be put into metal saucepans or kettles, as it +is a very powerful solvent. A small enamelled kettle or saucepan should be +used for heating it, and it should be stored in glass or earthenware +vessels only. It should not be kept for more than a month, and should +always be kept carefully covered. + +For salads it is not necessary to depend entirely upon the usual salad +vegetables, such as lettuce, endive, watercress, mustard and cress. The +very finely shredded hearts of raw Brussel sprouts are excellent, and even +the heart of a Savoy cabbage. Then the finely chopped inside sticks of a +tender head of celery are very good. Also young spinach leaves, dandelion +leaves, sorrel and young nasturtium leaves. The root vegetables should +also be added in their season, raw carrot, turnip, beet, onion and leek, +all finely grated. A taste for all the above-mentioned vegetables, eaten +raw, is not acquired all at once. It is best to begin by making the salad +of the ingredients usually preferred and mixing in a small quantity of one +or two of the new ingredients. For those who find salads very difficult to +digest, it is best to begin with French or cabbage lettuce and skinned +tomatoes only, or, as an alternative, a saucerful of watercress chopped +very finely, as one chops parsley. + + +1. COTTAGE CHEESE. + +Allow the juice of two medium-sized lemons to 1 quart of milk. Put the +milk and strained lemon-juice into an enamelled pan or fireproof casserole +and place over a gas ring or oil stove with the flame turned very low. +Warm the milk, but do not allow it to boil. When the milk has curdled +properly the curds are collected together, forming an "island" surrounded +by the whey, which should be a clear liquid. Lay a piece of cheese-cloth +over a colander and pour into it the curds and whey. Gather together the +edges of the cloth and hang up the curds to drain for at least thirty +minutes. Then return to the colander (still in cloth) and put a small +plate or saucer (with a weight on top) on the cheese. It should be left +under pressure for at least one hour. This cheese will keep two days in +cold weather, but must be made fresh every day in warm weather. The milk +used should be some hours old, as quite new milk will not curdle. The +juice from one lemon at a time should be put into the milk, as the staler +the milk the less juice will be needed. _Too much_ juice will prevent +curdling as effectually as too little. + +This cheese is greatly improved by the addition of fresh cream. Allow two +tablespoonsful of cream to the cheese from one quart of milk. Mash the +cheese with a fork and lightly beat the cream into it. + +_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at +most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into +four cloths large enough for straining the cheese from one quart of milk. +Ordinary muslin is not so useful as it is liable to tear. Wash in warm +water (no soap or soda), then scald well. + + +2. DRIED FRUITS. + +These should be well washed in lukewarm water and examined for worms' +eggs, etc. Then cover with distilled water and let stand for 12 hours or +until quite soft and swollen. Prunes, figs, and raisins are all nice +treated in this way. + + +3. EGG CREAM. + +2 tablespoons fresh cream, the white of 1 egg. + +Put the white of egg on to a plate and beat to a stiff froth with the flat +of a knife. (A palette knife is the best.) Then beat the cream into it. +This makes a nourishing dressing for either vegetable salad or fruit +salad. Especially suitable for invalids and persons of weak digestion. + + +4. PINE-KERNEL CHEESE. + +Wash the kernels and dry well in a clean cloth. Spread out on the cloth +and carefully pick over for bad kernels or bits of hard shell. Put through +the macerator of the nut-butter mill. Well mix with the beaten pulp of a +raw tomato (first plunge it into boiling water for a few minutes, after +which the skin is easily removed). Raw carrot juice, or any other +vegetable or fruit juice pulp may also be used. + + +5. RAW CARROT JUICE. + +Well scrub a medium sized carrot and grate it to a pulp on an ordinary +tinned bread grater. Put the pulp into a cheese cloth and squeeze out the +juice into a cup. + + +6. TWICE BAKED BREAD. + +Cut moderately thin slices of white bread. Put into a moderate oven and +bake until a golden colour. + +Granose biscuits warmed in the oven until crisp serve the same purpose as +twice-baked bread, _i.e.,_ a cereal food in which the starch has been +dextrinised by cooking. But the biscuits being soft and flaky can be +enjoyed by those for whom the twice-baked bread would be too hard. + + + + +XV.--WEIGHTS AND MEASURES AND UTENSILS. + + +If possible sieve all flour before measuring, as maggots are _sometimes_ +to be found therein; also because tightly-compressed flour naturally +measures less than flour which has been well shaken up. + +1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but +not heaped. + +1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped. + +1/4 lb. = 4 ozs. = 1 teacupful, loosely filled. + +1 oz. = 2 tablespoonsful, filled level. + +1/2 oz. = 1 tablespoonful, filled level. + +1/4 oz. = 1 dessertspoonful, filled level. + +4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful. + +1 gill = 1 small teacupful. + +10 unbroken eggs weigh about 1 lb. + +1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon +rounds underneath. + + +USEFUL UTENSILS. + +BAKING DISHES.--Earthenware are the best. + +BREAD GRATER.--The simple tin grater, price 1d., grates bread, vegetables, +lemon rind, etc. + +BASINS.--Large for mixing, small for puddings, etc. + +EGG SLICE.--For dishing up rissoles, etc. + +EGG WHISK.--The coiled wire whisk, price 1d. or 2d., is the best. + +FOOD CHOPPER.--See that it has the nut-butter attachment. + +FRYING BASKET and stew-pan to fit. + +FRYING AND OMELET PANS.--Cast aluminium are the best. + +GEM PANS. + +JARS.--Earthenware jars for stewing. + +JUGS.--Wide-mouthed jugs are easiest to clean. + +JELLY AND BLANC MANGE MOULDS. + +LEMON SQUEEZER.--The glass squeezer is the best. + +MARMALADE CUTTER. + +NUT MILL. + +NUTMEG GRATER. + +PALETTE KNIFE.--For beating white of egg, scraping basins, etc. + +PASTE BOARD and ROLLING PIN. + +PESTLE and MORTAR. + +PRESERVING PAN.--Copper or enamelled. + +RAISIN SEEDER. + +SAUCEPANS.--Cast aluminium are the best. + +SCALES AND WEIGHTS. + +SIEVES.--Hair and wire. + +STILL.--For distilling water. + +STRAINERS. + +TINS.--Cake tin, qr. qtn. tin, vegetable and pastry cutters. + + + + +XVI.--MENUS. + +The menus given below do not follow the conventional lines which ordain +that a menu shall include, at least, soup, savoury and sweet dishes. The +hardworking housewife can afford neither the time nor the material to +serve up so many dishes at one meal; and the wise woman does not desire to +spend any more time and material on the needs of the body than will +suffice to keep it strong and healthy. Lack of space will not allow me to +include many menus. I have only attempted to give the barest suggestions +for two weeks. But a study of the rest of the book will enable anyone to +extend and elaborate them. Three meals a day are the most that are +necessary, and no woman desires to cook more than once a day. If possible +the cooked meal should be the mid-day one. Late dinners may be +fashionable, but they are not wholesome. If the exigencies of work make +the evening meal the principal one, let it be taken as early as possible. + +WARMING UP. + +It often happens that while the father of a family needs his dinner when +he comes home in the evening, it is necessary to provide a mid-day dinner +for the others, especially if children are included. Many housewives thus +go to the labour of preparing a hot dinner twice a day, but this may be +avoided if the following directions are carefully carried out:--Prepare +the mid-day meal as if the father were at home, and serve him first. Put +his portion--savoury, vegetables and gravy--in one soup plate, and cover +it immediately with another. Do the same with the pudding, and put both +dishes away in the pantry. A good hour before they are wanted put into a +warm oven. (If a gas oven is used, see that there is plenty of hot water +in the floor pan.) + +When quite hot the food should not be in the least dried up. This is +ensured by having the oven warm, but not hot, warming up the food slowly, +and, in the first place, covering closely with the soup plate while still +hot, so that the steam does not escape. I have eaten many dinners saved +for me in this way, and should never have known they were not just cooked +if I had not been told. Of course, a boiled plain pudding or plum pudding +can be returned to its basin and steamed and extra gravy saved and +reheated in the tureen. + +SUNDAY AND MONDAY. + +The cook needs a day of rest once a week as well as other people. And this +should be on a Sunday if possible, so that she may participate in the +recreations of the other members of her family. This is more easily +attainable in summer than in winter, for in hot weather many persons +prefer a cold dinner. But even in winter, soups, vegetable stews, nut +roasts, baked fruit pies, and boiled puddings can all be made the day +before. They will all reheat without spoiling in the least. + +Monday is the washing-day in many households, and no housewife wants to +cook on that day. In flesh-eating households cold meat forms the staple +article of diet. The vegetarian housewife cannot do better than prepare a +large plain pudding on the Saturday, boil it for two hours, put it away in +its basin, and boil it two hours again on Monday; with what is left over +from Sunday, this will probably be sufficient for Monday's dinner. + +BREAKFASTS. + +A sufficient breakfast may consist simply of bread and nut butter, with +the addition of an apple or other fresh fruit. A good substitute for tea +and coffee is a fruit soup. Where porridge and milk are taken, this would +probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts +are all welcome additions. + +HIGH TEAS. + +If tea is taken, let it be as weak as possible. Do not let it stand for +more than three minutes after making, but pour it immediately off from the +leaves into another pot. See that the latter is hot. + +Some of the simpler savoury dishes (omelets, etc.) may be taken at this +meal if desired. Also lentil and nut pastes, salads, Wallace cheese, +raisin bread, oatcake, sweet cakes and biscuits, jams, etc. + + +DINNERS. + +SUNDAY.--Hot nut roast and brown gravy; steamed potatoes and cabbage; +fruit tart and custard. + +MONDAY.--Cold nut roast and salad; bubble and squeak; plain pudding and +golden syrup. + +TUESDAY.--Haricot rissoles and tomato sauce; baked potatoes; milk pudding +and stewed fruit, or apple and tapioca pudding. + +WEDNESDAY.--Lentil soup; jam roll. + +THURSDAY.--Lentil soup; fig pudding. + +FRIDAY.--Hot pot; roasted pine kernels; steamed potatoes and cauliflowers; +railway pudding. + +SATURDAY. Irish stew; boiled rice and stewed prunes. + +SUNDAY. Vegetable stew; batter pudding; steamed potatoes and cauliflower; +summer pudding. + +MONDAY. Stewed lentils; baked tomatoes or onions, and sauté potatoes; milk +pudding and stewed fruit. + +TUESDAY.--Stewed celery or other vegetable in season; roasted pine +kernels; mashed potatoes; apple dumplings. + +WEDNESDAY.--Barley broth; treacle pudding. + +THURSDAY.--Barley broth; Bombay pudding. + +FRIDAY.--Macaroni and tomatoes; chip potatoes; nut pastry. + +SATURDAY.--Toad-in-the-hole; baked potatoes; jam tart. + +NOTE. The same soup is indicated on two consecutive days in order to save +labour. Few persons object to the same dish twice if it is not to be +repeated again for some time. And unless the family be very large, it is +as easy to make enough soup for two days as for one. + + + + +INDEX. + +Almonds, Roasted +Apple, Charlotte + Dumpling + Sandwich + and Tapioca +Apples, Stewed +Artichoke +Asparagus +Barley Broth + Cream of +Barley Water +Batter Pudding +Beef Tea Substitute +Beet +Beverages +Blancmange +Bombay Pudding +Bread, Cold Water + Egg + Gem + Hot Water + Raisin + Shortened + Twice Bated +Bread and Fruit Pudding +Broad Beans +Broccoli +Biscuits +Browning for Gravies and Sauces +Brussels Sprouts +Bubble and Squeak +Buttered Eggs + Rice and Peas +Cabbage +Cake Mixture + Cherry + Cocoanut + Corn, Wine and Oil Cakes + Lemon +Cake, Madeira + Manhu + Seed + Short + Sponge + Sultana + Sussex (without eggs) +Cakes, Small +Carrot + Juice (Raw) +Casserole Cookery +Cauliflower +Celeriac +Celery + Soup +Cheese +Chestnut, Boiled + Pie + Rissoles + Savoury + Soup +Chocolate Jelly +Cocoanut Biscuits +Cornflour Shape +"Corn, Wine and Oil" Cake +Cucumber +Currant Sandwich +Curries +Curry Powder +Curried Eggs + German Lentils + Vegetables +Custard, Boiled + Hogan +Date Pudding +Devilled Eggs +Distilled Water +Dried Fruits +Egg Boiled for Invalids +Egg Bread +Egg, Cream + Buttered + Curry + Devilled + Poached on Tomato + Sauce + Scrambled with Tomato +Fancy Biscuits +Fig Pudding +French Beans +French Soup +Fruit Nut Filling +Fruit Salad +Fruit Soup +Gem Bread +German Lentil Curry +Ginger Nuts +Gravy, Brown and Thick +Green Peas +Haricot Beans, Boiled + Rissoles + Soup +Hogan Custard +Hominy, Boiled + (Manhu) Pudding +Hot Pot +Irish Stew, Vegetarian +Jam + Vegetable Marrow + Without Sugar + Roll + Sandwich +Jelly, Chocolate + Orange + Raspberry and Currant +Leek +Lemon Cordial + Curd + Sauce + Short Cake +Lentil and Leek Pie + Paste + Rissoles + Soup +Lentils, Stewed +Lime Juice Cordial +Macaroni Cheese + Soup + and Tomato +Macaroons +Manhu Health Cake +Marmalade +Meat Substitutes +Menus +Milk Pudding +Mincemeat +Mushroom and Tomato +Nettle +Nut Cookery + and Lentil Roast + Roast, Royal + Paste + Pastry + Rissoles + Roast +Nuttolene, Stewed +Oatcake +Oatmeal Biscuits + Gruel +Omelet, Plain + Savoury + Sweet + soufflé +Onions, Baked--Fried--Steamed +Orange Cordial + Jelly +Parkin +Parsley Sauce +Parsnips +Pastry, to make +Pastry, Nut + Puff + Short +Pea Soup +Pine Kernels, Roasted +Pine Kernel Cheese +Plain Pudding +Plum Pudding (Christmas) +Poached Eggs on Tomato +Potatoes Baked, Chips, Fried, Mashed, Sauté, Steamed +Potato Soup +P.R. Soup +Protose Cutlets + Salad +Radish +Railway Pudding +Raisin Loaf +Raspberry and Currant Jelly +Rice, Boiled + and Egg Fritters + Savoury + Buttered and Peas +Risotto +Sago Soup +Sago Shape +Salad +Sauce, Brown + Egg + Lemon + Parsley + Tomato + White +Savoury Dishes +Scarlet Runner +Scones, Sultana +Sea Kale +Soup, Barley + Celery + Chestnut + Convalescent's +Soup, French + Fruit + Haricot + Lentil + Macaroni + Pea + Potato + P. R. + Sago + Tomato + Vegetable Stock +Spinach +Stock +Summer Pudding +Sunday and Monday +Swede +Tomato + Sauce + Soup + Stuffed +Toad-in-the-hole +Turnip +Treacle Pudding +Trifle +Unfired Food +Useful Utensils +Vegetable Curry + Marrow + Stuffed + and Nut Roast + Pie + Stew + Stock +Vegetables, to Cook +Wallace Cheese +Warming Up +Weights and Measures +Welsh Rarebit +Xmas Pudding +Yeast Bread +Yorkshire Pudding (see Batter) + + + + +Concerning Advertisements. + + +The Publisher of the "Healthy Life Cook Book" desires to make the +advertisement pages as valuable and helpful as the subject-matter of the +book. To this end, instead of following the usual plan of first "catching" +the advertisement, and then requesting the author of the book to "puff" +it, he only solicits advertisements from those firms that the author +already deals with and here conscientiously recommends. + + +T. J. Bilson & Co. + +I have dealt with this firm for some years with perfect satisfaction. They +stock all the goods mentioned in this book, and I should like to draw +special attention to their unpolished rice and seedless raisins, both of +which are exceptionally good. To those about to invest in a Food-Chopper I +would recommend the 5/- size. The other is inconveniently small. + + +Emprote. + +Emprote and the other proteid foods produced by the Eustace Miles Proteid +Foods Ltd., is a valuable asset to the vegetarian beginner, who too often +tries to subsist upon a dietary deficient in assimilable proteid. + + +Energen. + +The Energen Foods are another very useful asset to the vegetarian +suffering from deficiency of proteid in his dietary and those who are +unable to digest starchy foods. + + +Food Reform Restaurant. + +I have often enjoyed meals at the above restaurant. They cater, and cater +well, for the ordinary Vegetarian, but with a little care in the selection +of the menu, abstainers from salt, fermented bread, etc., can also obtain +a satisfactory meal. + + +"The Healthy Life." + +I cannot "conscientiously" recommend _The Healthy Life_, as I happen to be +one of its Editors and therefore might be biassed. I may, however, mention +the valuable work contributed to it by Dr. Knaggs and Mr. Saxon. + + +"Herald of Health." + +This Magazine may be said to be the pioneer among "food-reform" papers and +I owe to it my own introduction to most of the more advanced ideas about +food-reform. It never fails to be interesting and instructive. + + +The Home Restaurant. + +The Home Restaurant is run throughout by women and may therefore be said +to represent the Women's Movement in Food-Reform! I would especially +recommend its homemade cakes and biscuits. + + +Mrs. Hume--Loughtonhurst. + +I have spent several holidays with Mrs. Hume and enjoyed them thoroughly. +She provides an excellent vegetarian menu and will make unfermented bread +and procure distilled water for those food-reformers who desire them. + + +I. H. Co. + +I continually recommend the saltless "Granose" as a dextrinised cereal. +The International Health Association is a most useful institution to both +extremes of the food reform movement. The unfired feeder enjoys Granose +Biscuit with his salad, while the beginner who thinks longingly of his +flesh food is consoled by Protose and Nuttolene. + + +Keen, Robinson & Co. + +Robinson's Barley is excellent for making barley water quickly, and the +groats are very much to be preferred to the ordinary loose fine oatmeal +which inevitably contains a quantity of dust, and through exposure +acquires a bitter taste. Robinson's Groats is specially prepared oatmeal +put up in tins. + + +Manhu Food Co., Ltd. + +The cereal foods of this Company are particularly valuable to those whose +digestive powers are weak. Being rolled or flaked they are very easily +cooked. In some of the foods the starch has been changed so that sufferers +from diabetes may use them. + +Mapleton's Nut Foods. + +Their Nutter is quite the best vegetable cooking fat on the market. An +objection to vegetable cooking fats, often cited by cooks, is their +hardness, which makes them difficult to use for pastry. But Nutter is as +soft as ordinary butter. The nut table butters are also very good, +especially the uncoloured varieties labelled "Wallaceite." + + +National Anti-Vaccination League. + +At first sight it may not seem that anti-vaccination has anything in +common with Food Reform. But anti-vaccination is concerned with healthy +living of which pure feeding is a part. The above League is doing a great +educational work. + + +Pitman Health Food Co. + +This firm is extremely enterprising and is managed by a most enthusiastic +Food Reformer. The several varieties of their "Vegsal" soups are very good +and particularly useful to the cook who is pressed for time. + + +Salutaris Water Co., Ltd. + +Salutaris Water is pure distilled water the use of which is, in my +opinion, of very great importance. This subject is discussed at length in +my little book "Distilled Water." + + +G. Savage & Sons. + +This firm has done and is doing a special and excellent work for Food +Reform. Besides being an up-to-date stores, they are the proprietors of +many very good preparations such as then "Nu-Era" wholemeal flour and +unpolished rice, Minerva olive oil, powder-o-nuts (rissole mixture), etc. +They pay carriage on 5/- orders and upwards. + + +Shearns. + +The founder of the fruit stores was known as the "Fruit King," and the +present proprietor maintains the same standard of excellence. In addition +he has established a health stores and restaurant. And I am pleased to +note that he has made arrangements to supply the special kitchen utensils +needed by the Food Reform cook. + + +Wallace P.R. Foods. + +These, although the last on the list, are not the least in point of value. +The Wallace Bakery is the only one in existence which supplies bread, +cakes, etc., made with very fine wholemeal flour, and entirely free from +yeast and baking powder. The firm also supplies jams, marmalade, etc., +made with fruit and cane sugar, and entirely free from preservatives. + + * * * * * + +T. J. BILSON & CO. + +88, Gray's Inn Road, London, W.C. + +_Importers of, and Dealers in Dried Fruits, Nuts and Colonial Produce._ + +CALIFORNIAN DRIED APRICOTS, PEACHES, PEARS. ALL KINDS OF DATES, FIGS, ETC. +NUTS OF EVERY DESCRIPTION, SHELLED AND NUT MEALS, SEEDLESS RAISINS, GREEN +GERMAN LENTILS, ETC. + +*THE FINEST FOOD ONLY KEPT IN STOCK.* + +AGAR AGAR (Vegetable Gelatine). + + +FOOD CHOPPERS. + +BILSON'S COKER-NUT BUTTER, + +Unequalled for Cooking Purposes. + +Agents for the IDA NUT MILL, which is the best mill ever offered for +grinding all kinds of nuts, cheese, etc. + +*Agents for MAPLETON'S and all Health Food Preparations*. + + * * * * * + +*DON'T* make the mistake, which haphazard vegetarians so often do, of +simply missing out the meat and taking "the rest." Not one in a hundred +can thrive on a diet of vegetables, stewed fruit, puddings and bread and +butter. Begin right and you will make a splendid success. + +*By far the easiest, safest and best way* is to use "Emprote" as the +basis, or principal nourishing ingredient, of any dish that replaces meat. + +"EMPROTE" is a beautifully prepared proteid powder-food, more nourishing +than meat and entirely free from all impurities. Its uses are almost +innumerable, but the chief points are (1) that it can be used without any +preparation at all, if necessary, and (2) that it has been proved, in +thousands of instances, to be a perfectly adequate and very easily +digested substitute for flesh-foods of all kinds. It has enabled all sorts +of men and women, under all sorts of conditions, to make a splendid +success of sensible food reform. Supplied by up-to-date Health Food +Stores, in tins, 1s. 10d. + +_(N.B.--E.M. Popular Proteid is similar to Emprote, but less concentrated +and a little cheaper.)_ + +Write to-day to + +EUSTACE MILES PROTEID FOODS Ltd. 40-42, CHANDOS ST., LONDON, W.C., for +FREE BOOKLET "How to Begin," a FREE SAMPLE of "EMPROTE," and Complete +Price List, mentioning _The Healthy Life Cook Book_. + + * * * * * + +*ENERGEN Flour + +WITH ADDED GLUTEN, RICH IN PROTEID BODY-BUILDING ELEMENTS*. May be used in +*ANY OF THE RECIPES IN THIS BOOK FOR MAKING PASTRY, PUDDINGS, &c.*, for +invalids and those requiring a highly nutritious, strength-giving diet. + +Specially recommended In oases of DIABETES, GOUT, RHEUMATISM, OBESITY, AND +INDIGESTION. + +At all Stores and Chemists, + +_Sole Makers_, + +The Therapeutic Foods Co. + +39, Bedford Chambers, Covent Garden, W.C. + +[Illustration: ENERGEN FOODS CREATE STRENGTH AND ENERGY.] + + * * * * * + +THE FOOD REFORM RESTAURANT + +1, 2 and 3, FURNIVAL STREET, HOLBORN, E.C. (Opposite Gray's Inn Road, next +door to Roneo, Ltd.) + +THE LARGEST VEGETARIAN RESTAURANT LATEST ADDITION: SPECIAL DINING ROOM + +LUNCHEONS AND LATE DINNERS. SPECIAL VALUE IN TEAS FROM 3.30. Open from 9 +to 8. Saturdays: 7 in Winter, 3 in Summer. + +Four Rooms Seating 100; One 60; One 12; To Let for Afternoon or Evening +Meetings. + + * * * * * + +*POST FREE PRICE LIST OF + +PHYSICAL REGENERATION LITERATURE*. + +BY C. LEIGH HUNT WALLACE. F.I.H., F.R.B.S. + +_Editor of "Herald of Health Quarterly."_ (SPECIMEN COPY SENT ON +APPLICATION.) + +Physianthropy. The Home Cure and Eradication of Disease. 168 pgs. 8d. +Cloth 1s. 2-1/2d. + +Salt in its Relation to Health and Disease. 18 pgs, 1-1/2d. + +Mary Jane's Experiences Among Those Vegetarians. 72 pgs. 7d. Cloth, 1s. +1-1/2d. + +The Drink Mania, its Cause and Only Cure. 36 pgs. 2d. + +History of Ideal Toilet Cream for Vegetarians, Fruitarians, Hygienists, +and Wallace-ites; also of Curative Ointments. 11 pgs. Price 1-1/2d. + +By JOSEPH WALLACE. + +Fermentation: The Primary Cause of Disease in Man and Animals. 8 pgs. +1-1/2d. + +Cholera: Its Prevention and Cure, and Home Nursing of Cases. By C. L. H. +W, 22 pgs. 2-1/2d. + +The Necessity of Small Pox in Nature as an Eradicator of Disease. Its +Rational Scientific Treatment. l-1/2d. + +By OSKAR KORSCHELT. + +_Formerly Prof. of Chem. in the University of Tokio, and Director of the +Chem. Lab. of Geological Club in Japan_. + +*The Wallace System of Cure* in Children's Diseases and in Diphtheria. +English Translation. _New Edit_. Editorial Introduction and Portrait of +Joseph Wallace. 38 pgs. 3d. + +*London: The "Herald of Health" Offices, 11, SOUTHAMPTON ROW, W.C.* + + * * * * * + +An Object Lesson in Sensible Food Reform + +--That is how one regular customer describes the excellent meals served +daily in the quiet, restful, unpretentious, and admirably managed + +Home Restaurant + +31, Friday Street (between Cannon Street & Queen Victoria Street), LONDON, +E.C. + +THREE FLOORS NOW OPEN. + + * * * * * + +WHEN IN DOUBT + +TRY BOURNEMOUTH. + +BOURNEMOUTH is ideal for change and rest at almost any time of the year. +Food Reformers will find a comfortable home in a most delightful +situation, near Cliffs, Chine and Winter Gardens at Loughtonhurst. + +Liberal table. Inclusive terms from 30/- per week. Electric Light. Massage +by Qualified Masseur. Electric Light Ray Bath. Station: Bournemouth West. +Telephone: 976 Bournemouth. + +LOUGHTONHURST, + +_Address_: WEST CLIFF GARDENS, BOURNEMOUTH. + +Mrs. HUME, _Proprietress_. + + * * * * * + +I.H.A. HEALTH FOODS + +Are the very Basis of Food Reform + +They were the pioneers of the movement in this country and STILL STAND +UNRIVALLED + +_Following are a few of our Specialities_: + +*GRANOSE* + +Acknowledged to be the most valuable family food of its kind. Granose is +wheat in the form of crisp, delicate flakes, thoroughly cooked and so +rendered highly digestible. While it is given to very young infants with +great success it is an all-round family food and is increasing in +popularity everywhere. + +Free samples supplied to _bona-fide_ inquirers. + +*PROTOSE* + +A delicious substitute for meat, guaranteed to be free from all chemical +impurities. Thoroughly cooked, highly nutritious, and digestible. Made +entirely from choice nuts and wheat. + +*AVENOLA* + +Makes superior porridge in one minute: also good as a basis for vegetarian +"Roasts." Children are delighted with it for breakfast. Very nourishing. + +*NUTTOLENE* + +Without doubt the most delicate and tempting substitute for meat pastes. +Makes excellent sandwiches and is capable of a variety of uses. + +*HEALTH COFFEE* + +A wholesome beverage made entirely from cereals. Should be used in place +of tea and ordinary coffee. + +*I.H.A. HEALTH BISCUITS* + +The distinguishing feature of our biscuits is that they are absolutely +pure, nourishing and digestible. We make a variety combining wholesomeness +with palatableness. + +Everybody who studies his health should become acquainted with our Health +Foods, for they are *manufactured in the interests of health and NOT +merely for profit.* + +Ask your dealer for our complete Price List or send direct to the + +*International Health Association, Ltd. + +STANBOROUGH PARK, WATFORD, HERTS.* + + * * * * * + +*MANHU CEREAL FOODS* + +British Manufacture + +FLAKED WHEAT + +In 2 lb. packets. + +An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, where +DIGESTION is weak, a Natural Remedy for Constipation + +MANHU FLOUR FOR BROWN BREAD + +More easily digested than ordinary Wholemeal. + +Can be baked without kneading. + +FLAKED FOODS IN VARIETY. + +Pure Wholesome Foods for Porridge, Puddings, etc. + +Very easily cooked. + +AND + +Manhu Diabetic Foods + +Starch-changed, Palatable, Inexpensive. + +Supplied at all Health Food Stores. Nearest Agents with Price Lists on +application. + +MANUFACTURED BY +THE MANHU FOOD CO., LTD. + +Vauxhall Mills, Blackstock Street, LIVERPOOL, +23, Mount Pleasant, LONDON, W.C. + + * * * * * + +VACCINATION. + +Some Reasons why YOU should support the National Anti-Vaccination League. + +BECAUSE it works for the abolition of one of the most absurd, yet +disgusting, superstitions that has ever plagued mankind. + +BECAUSE those who will not take animal flesh into their mouths should not +allow animal poisons to be inserted into their blood. + +BECAUSE by the abolition of vaccination, the way is made clear for +attending to sanitation, and adopting a better way of living. + +BECAUSE by doing so you will help to free our soldiers and sailors from +the burden of compulsion, which they detest, which frequently causes +serious illness, occasionally even death, and hinders recruiting. + +BECAUSE as fast as the numbers of those vaccinated in the United Kingdom +have decreased, the smallpox death rate has fallen. + +BECAUSE in the production of vaccine lymph, calves are subjected to severe +torture. + +BECAUSE the League has no large endowments or Government grants. + +Write Miss L. LOAT, _Secretary,_ + +THE NATIONAL ANTI-VACCINATION LEAGUE, + +27, Southampton Street, Strand, London, W.C. + + * * * * * + +FOUR GOOD THINGS + +"PITMAN" SEA-SIDE PASTE + +Don't mistake it for a high-class fish paste, it being made from the +finest products of the Vegetable Kingdom, of superior flavour and free +from preservatives. Will keep indefinitely opened or unopened. Makes +delicious sandwiches.* 4-1/2d. per glass. + +SAVOURY NUTO CREAM FRITTERS + +An ideal quickly prepared dish in place of Meat. appetising, nutritious, +sustaining. Full directions on cartons. 2-1/2d. per 1/4-lb. packet, 9d. +per 1-lb. packet. + +NUT MEAT BRAWN + +Savoury or Tomato. A delightful combination of "Pitman" Nut Meats (the +outcome of years of research to produce unique, delicately flavoured, +well-balanced, and highly nutritious foods, each a perfect substitute for +flesh meat), and pure, carefully seasoned vegetable jelly, so blended to +make an appetising and nutritious dish. Per tin, 1/2-lb., 6d.; 1-lb., +10-1.2d.: 1-1/2-lb., 1s. 2d. + +DELICIOUS VEGSAL SOUPS + +Makes 1 pint of Rich Nourishing Soup for 3d. MADE IN TWELVE VARIETIES: +Asparagus, Brown Haricot, Celery. Green Pea, Lentil, Mulligatawny, +Mushroom, Nuto, Nuto Cream, Nutmarto, Spinach, Vigar. 2-oz. tin (1 pint), +3d.; 1-doz. assorted tins in box, 3s.; 1-lb. tins, 1s. 8d.; 7-lb, tins, +10s. 6d. + +_Ask your Stores for them, or_ + +Assorted Orders of 5s. value carriage paid. + +_From the Sole Manufacturers_ + +_PITMAN HEALTH FOOD Co., 313, ASTON BROOK STREET, BIRMINGHAM. + +Full catalogue of Health Foods. Diet Guide, and copy of "Aids to the +Simpler Diet," post free, two stamps_. + + * * * * * + +The Health-giving Table Water + +SALUTARIS + +DISTILLED + +Aerated or Still. + +Also-- + +"AD" brand of Distilled Water for Cooking Purposes. + +Made only by the SALUTARIS Water Co., Ltd., 236, Fulham Rd., London. + + * * * * * + +The Supremely Digestible Wholemeal Flour "Nu-Era" (regd.) + +The very best wheat the world produces ground between stones to an +exceeding fineness so that the resulting meal is free from all irritating +properties--and containing the full food-value of the ripened grain. Can +be used in place of white flour for all purposes, with immense benefits to +flavour _and_ to health. Supplied only in sealed linen bags containing +3-lbs. and 7-lbs. + +For prices, particulars, and carriage terms, apply to-- + +_G. SAVAGE & SONS_, Purveyors of Pure Food, 53, ALDERSGATE ST., LONDON, +E.C. + +_See also our advertisement on opposite page_ + +[Illustration] + + * * * * * + + + + + +End of the Project Gutenberg EBook of The Healthy Life Cook Book, 2d ed. +by Florence Daniel + +*** END OF THE PROJECT GUTENBERG EBOOK 10632 *** diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..e4f9cf6 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #10632 (https://www.gutenberg.org/ebooks/10632) diff --git a/old/10632-8.txt b/old/10632-8.txt new file mode 100644 index 0000000..ee351b3 --- /dev/null +++ b/old/10632-8.txt @@ -0,0 +1,4150 @@ +Project Gutenberg's The Healthy Life Cook Book, 2d ed., by Florence Daniel + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Healthy Life Cook Book, 2d ed. + +Author: Florence Daniel + +Release Date: January 8, 2004 [EBook #10632] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE HEALTHY LIFE COOK BOOK, 2D ED. *** + + + + +Produced by Feorag NicBhride and PG Distributed Proofreaders + + + + +The Healthy Life Cook Book + +by + +Florence Daniel + +Second Edition + +1915 + + + +A DELICIOUS PORRIDGE CAN BE MADE BY MIXING + +ROBINSON'S "PATENT" GROATS "IN POWDER FORM" + +::AND:: + +ROBINSON'S "PATENT" BARLEY "IN POWDER FORM" + +IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY. + + + + +Preface + + +This little book has been compiled by special and repeated request. +Otherwise, I should have hesitated to add to the already existing number +of vegetarian cookery books. It is not addressed to the professional cook, +but to those who find themselves, as I did, confronted with the necessity +of manufacturing economical vegetarian dishes without any previous +experience of cooking. An experienced cook will doubtless find many of the +detailed instructions superfluous. + +The original idea was to compile a cookery book for those vegetarians who +are non-users of milk and eggs. But as this would have curtailed the +book's usefulness, especially to vegetarian beginners, the project was +abandoned. At the same time, non-users of milk and eggs will find that +their interests have been especially considered in very many of the +recipes. + +All the recipes have been well tested. Many of them I evolved myself after +repeated experiments. Others I obtained from friends. But all of them are +used in my own little household. So that if any reader experiences +difficulty in obtaining the expected results, if she will write to me, at +3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I +shall be glad to give any assistance in my power. + +I desire to record my gratitude here to the friends who have sent me +recipes; to the graduate of the Victoria School of Cookery, who assisted +me with much good advice; to Cassell's large Dictionary of Cookery, from +which I gathered many useful hints; to the _Herald of Health_, which first +published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. +and B. May's Cookery Book, from whence emanates the idea of jam without +sugar. Lastly, I would thank Mrs. Hume, of "Loughtonhurst," Bournemouth, +with whom I have spent several pleasant holidays, and who kindly placed +her menus at my disposal. + +FLORENCE DANIEL. + + + + +Preface to Second Edition + + +This little cookery book was originally published for that "straiter" sect +of food-reformers who abstain from the use of salt, yeast, etc. But, owing +to repeated requests from ordinary vegetarians, who find the book useful, +I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, +etc. I have put all these in the chapter entitled "Extra Recipes." To go +to the opposite extreme there is a short chapter for "unfired feeders." +Other new recipes have also been added. + +The note _re_ Salads has been borrowed from E.J. Saxon, and the Vegetable +Stew in Casserole Cookery from R. & M. Goring, in _The Healthy Life_. + +FLORENCE DANIEL. + + + + +_Everyday Fitness_ + +You want food you can eat every day, knowing that it is bringing you +nearer and nearer to real Fitness, the Fitness which lasts all day, and +survives even Sunday or a Summer Holiday. + +'P.R.' Foods are Everyday Foods. They take the place of white bread, and +white flour biscuits, of expensive dairy butter, of sloppy indigestible +porridge, and so on. They are the Foods which keep you fit all the +time--you, and your husband, and the children. They are made along +absolutely scientific lines in a factory which is probably unique +throughout the world. They are the standard of pure food production. Their +daily use is the Direct Route to Fitness All the Time. + +You ought to know about them, and try them. Send us *6d.* (P.O. or +stamps), and we will post you a splendid lot of samples and a budget of +practical information. Do it now. + +Or we can send you our Special Trial Parcel, comprising all the principal +'P.R.' Products, carriage paid (in U.K.) for *5/-*. + +The Wallace 'P.R.' Foods Co., Ltd., 81, Tottenham Lane. Hornsey. London, N. + + * * * * * + +*The Finest Coffee the World Produces-- + +'P.R.' COFFEE* + +Choicest hill-grown berries, the pick of the world's finest plantations, +roasted by Electric Heat. Result: superb favour and freedom from ill +effects. Ideal for dyspeptics. Strongly recommended by the Author of this +Book. 1-lb. post paid 2/2, or + +*Free Sample Canister* (to make 2 cups), from + +The Wallace P.R. Foods Co., Ltd., 81, Tottenham Lane, Hornsey, + +LONDON, N. + +[Illustration] + + * * * * * + + + + +Contents + + +I. UNFERMENTED BREAD + +II. SOUPS + +III. SAVOURY DISHES (AND NUT COOKERY) + +IV. CASSEROLE COOKERY + +V. CURRIES + +VI. VEGETABLES + +VII. GRAVIES AND SAUCES + +VIII. EGG COOKERY + +IX. PASTRY, SWEET PUDDINGS, JELLIES, &c. + +X. CAKES AND BISCUITS + +XI. JAM, MARMALADE, ETC. + +XII. SALADS, BEVERAGES, ETC. + +XIII. EXTRA RECIPES + +XIV. UNFIRED FOOD + +XV. WEIGHTS AND MEASURES, AND UTENSILS + +XVI. MENUS, ETC. + +INDEX + + * * * * * + +_HEALTHY LIFE BOOKLETS + +Bound in Art Vellum. 1 s. net each._ + +1. THE LEAGUE AGAINST HEALTH. By Arnold Eiloart, B.Sc., Ph.D. + +2. FOOD REMEDIES. By Florence Daniel. + +3. INSTEAD OF DRUGS. By Arnold Eiloart, B.Sc., Ph.D. + +4. THE HEALTHY LIFE COOK BOOK. By Florence Daniel. + +5. NATURE VERSUS MEDICINE. By Arnold Eiloart, B.Sc., Ph.D. + +6. DISTILLED WATER. By Florence Daniel. + +7. CONSUMPTION DOOMED. By Dr. Paul Carton. + +8. NO PLANT DISEASE. By Arnold Eiloart, B.Sc., Ph.D. + +9. RHEUMATISM AND ALLIED AILMENTS. By Dr. H. Valentine Knaggs. + +10. RIGHT DIET FOR CHILDREN. By Edgar J. Saxon. + +11. SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton. + +12. UNFIRED FOOD IN PRACTICE. By Stanley Gibbon. + +13. THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs. + +14. HOW THE MIND HEALS AND WHY. By Florence Daniel. + +15. OSTEOPATHY. By Florence Daniel. + +16. A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker + +17. HEALTH THROUGH BREATHING. By Olgar Lazarus. + +18. WHAT TO EAT AND HOW MUCH. By Florence Daniel. + +_Nos. 14, 15 and 18 are in preparation_. + +LONDON: C. W. DANIEL, LTD., Graham House, Tudor Street, E.C. + +* * * * * + + + + +I.--UNFERMENTED BREAD. + + +1. COLD WATER BREAD. + +1-1/4 lb. fine wholemeal flour to 3/4 pint water. + +Put the meal into a basin, add the water gradually, and mix with a clean, +cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, +will not be so light as that mixed with a light cool hand.) Knead lightly +for 20 minutes. (A little more flour may be required while kneading, as +some brands of meal do not absorb so much water as others, but do not add +more than is absolutely necessary to prevent the fingers sticking.) Put +the dough on to a floured board and divide into four round loaves. Prick +with a fork on top. + +The colder the water used, the lighter the bread, and if the mixing be +done by an open window so much the better, for unfermented bread is +air-raised. Distilled or clean boiled rain-water makes the lightest bread. +But it should be poured backwards and forwards from one jug to another +several times, in order to aerate it. + +_Another method_ of mixing is the following:--Put the water into the basin +first and stir the meal quickly into it with a spatula or wooden spoon. +When it gets too stiff to be stirred, add the rest of the meal. Knead for +two minutes, and shape into loaves as above. + +BAKING.--Bake on the bare oven shelf, floored. If possible have a few +holes bored in the shelf. This is not absolutely necessary, but any tinker +or ironmonger will perforate your shelf for a few pence. Better still are +wire shelves, like sieves. (This does not apply to gas ovens.) + +Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of +flour in a patty pan, and put in the oven for five minutes. At the end of +that time, if the flour is a light golden-brown colour, the oven is right. +Now put in the bread and keep the heat of the oven well up for half an +hour. At the end of this time turn the loaves. Now bake for another hour, +but do not make up the fire again. Let the oven get slightly cooler. The +same result may perhaps be obtained by moving to a cooler shelf. It all +depends on the oven. But always start with a hot oven, and after the first +half hour let the oven get cooler. + +Always remember, that the larger the loaves the slower must be the baking, +otherwise they will be overdone on the outside and underdone in the middle. + +Do not open the oven door oftener than absolutely necessary. + +If a gas oven is used the bread must be baked on a baking sheet placed on +a sand tin. A sand tin is the ordinary square or oblong baking tin, +generally supplied with gas stoves, filled with silver sand. A baking +sheet is simply a piece of sheet-iron, a size smaller than the oven +shelves, so that the heat may pass up and round it. Any ironmonger will +cut one to size for a few pence. Do not forget to place a vessel of water +(hot) in the bottom of the oven. This is always necessary in a gas oven +when baking bread, cakes or pastry. + +It must not be forgotten that ovens are like children they need +understanding. The temperature of the kitchen and the oven's nearness to a +window or door will often make a difference of five or ten minutes in the +time needed for baking. One gas oven that I knew never baked well in +winter unless a screen was put before it to keep away draughts! + +ROLLS.--If you desire to get your bread more quickly it is only a question +of making smaller loaves. Little rolls may be cut out with a large egg-cup +or small pastry cutter, and these take any time from twenty minutes to +half an hour. + + +2. EGG BREAD. + +9 ozs. fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size +of walnut. + +Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at +most ironmongers) and let it remain in hot oven until it boils. Well whisk +egg, and add to it the milk and water. Sift into this liquid the +wholemeal, stirring all the time. Pour this batter into the hot buttered +tin. Bake in a very hot oven for 50 minutes, then move to a cooler part +for another 50 minutes. When done, turn out and stand on end to cool. + + +3. GEM BREAD. + +Put into a basin a pint of cold water, and beat it for a few minutes in +order to aerate it as much as possible. Stir gently, but quickly, into +this as much fine wholemeal as will make a batter the consistency of thick +cream. It should just drop off the spoon. Drop this batter into very hot +greased gem pans. Bake for half an hour in a hot oven. When done, stand on +end to cool. They may appear to be a little hard on first taking out of +the oven, but when cool they should be soft, light and spongy. When +properly made, the uninitiated generally refuse to believe that they do +not contain eggs or baking-powder. + +There are proper gem pans, made of cast iron (from 1s.) for baking this +bread, and the best results are obtained by using them. But with a +favourable oven I have got pretty good results from the ordinary +baking-tins with depressions, the kind used for baking small cakes. But +these are a thinner make and apt to produce a tough crust. + + +4. HOT WATER ROLLS. + +This bread has a very sweet taste. It is made by stirring boiling water +into any quantity of meal required, sufficient to form a stiff paste. Then +take out of the basin on to a board and knead quickly with as much more +flour as is needed to make it workable. Cut it into small rolls with a +large egg-cup or small vegetable cutter. The quicker this is done the +better, in order to retain the heat of the water. Bake from 20 to 30 +minutes. + + +5. OATCAKE. + +Mix medium oatmeal to a stiff paste with cold water. Add enough fine +oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into +biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf, +sprinkled with fine oatmeal, until a very pale brown. Flour may be used in +place of the fine oatmeal, as the latter often has a bitter taste that +many people object to. The cause of this bitterness is staleness, but it +is not so noticeable in the coarse or medium oatmeal. Freshly ground +oatmeal is quite sweet. + + +6. RAISIN LOAF. + +1 lb. fine wholemeal, 6 oz. raisins, 2 oz. Mapleton's nutter, water. + +Well wash the raisins, but do not stone them or the loaf will be heavy. If +the stones are disliked, seedless raisins, or even sultanas, may be used, +but the large raisins give rather better results. Rub the nutter into the +flour, add the raisins, which should be well dried after washing, and mix +with enough water to form a dough which almost, but not quite drops from +the spoon. Put into a greased tin, which should be very hot, and bake in a +hot oven at first. At the end of twenty minutes to half an hour the loaf +should be slightly browned. Then move to a cooler shelf, and bake until +done. Test with a knife as for ordinary cakes. + +For this loaf a small, deep, square-cornered tin is required (price +6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be +used in place of the 2 ozs. nutter. + + +7. SHORTENED BREAD. + +Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a +stiff dough with cold water. Knead lightly but well. Shape into small buns +about 1 inch thick. Bake for an hour in a moderate oven. + + + + +II.--SOUPS. + + +Soups are of three kinds--clear soups, thick soups, and purées. A clear +soup is made by boiling fruit or vegetables (celery, for example) until +all the nourishment is extracted, and then straining off the clear liquid. +A little sago or macaroni is generally added and cooked in this. When +carrots and turnips are used, a few small pieces are cut into dice or +fancy shapes, cooked separately, and added to the strained soup. Thick +soups always include some farinaceous ingredients for thickening (flour, +pea-flour, potato, etc.). Purées are thick soups composed of any vegetable +or vegetables boiled and rubbed through a sieve. This is done, a little at +a time, with a wooden spoon. A little of the hot liquor is added to the +vegetable from time to time to assist it through. + + +1. BARLEY BROTH. + +1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks +celery, 1 tea-cup pearl barley, 3 qts. water. (The celery may be omitted +if desired, or, when in season, 1 tea-cup green peas may be substituted.) + +Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, +and barley. Shred all the vegetables finely; put in saucepan with the +water. Bring to the boil and slowly simmer for 5 hours. Add the chopped +parsley and serve. + + +2. CREAM OF BARLEY SOUP. + +Make barley broth as in No. 1. Then strain it through a wire strainer. +Squeeze it well, so as to get the soup as thick as possible, but do not +rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook +to a pulp very gently in a closed saucepan (don't add water). Add to the +barley soup, boil up once, and serve. + +In cases of illness, especially where the patient is suffering from +intestinal trouble, after preparing as above, strain through a fine +muslin. It should also be prepared with distilled, or clean boiled +rain-water. + + +3. CLEAR CELERY SOUP. + +1 head celery, 2 tablespoons sago, 2 qts. water. + +Wash the celery, chop into small pieces, and stew in the water for 2 +hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1 +hour. + +For those who prefer a thick soup, pea-flour may be added. Allow 1 level +tablespoon to each pint of soup. Mix with a little cold water, and add to +the boiling soup. One or two onions may also be cooked with the celery, if +liked. + + +4. CHESTNUT SOUP. + +1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped +parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water. + +First put on the chestnuts (without shelling or pricking) in cold water, +and boil for an hour. Then remove shells and put the nuts in an enamelled +saucepan with the fat. Fry for 10 minutes. Add the flour gradually, +stirring all the time, then add the water. Cook gently for half an hour. +Lastly, add the parsley, boil up, and serve. + +It is rather nicer if the flour is omitted, the necessary thickness being +obtained by rubbing the soup through a sieve before adding the parsley. +Those who do not object to milk may use 1 pint milk and 1 pint water in +place of the 1-1/2 pints water. + + +5. FRUIT SOUP. + +Fruit soups are used extensively abroad, although not much heard of in +England. But they might be taken at breakfast with advantage by those +vegetarians who have given up the use of tea, coffee and cocoa, and object +to, or dislike, milk. The recipe given here is for apple soup, but pears, +plums, etc., may be cooked in exactly the same way. + +1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago. + +Wash the apples and cut into quarters, but do not peel or core. Put into a +saucepan with the water and sugar and flavouring to taste. When sweet, +ripe apples can be obtained, people with natural tastes will prefer no +addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow +part of lemon rind may be added. Stew until the apples are soft. Strain +through a sieve, rubbing the apple pulp through, but leaving cores, etc., +behind. Wash the sago, add to the strained soup, and boil gently for 1 +hour. Stir now and then, as the sago is apt to stick to the pan. + + +6. HARICOT BEAN SOUP. + +2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley +or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon +lemon juice. + +For this soup use the small white or brown haricots. Soak overnight in 1 +qt. of the water. In the morning add the rest of the water, and boil until +soft. It may then be rubbed through a sieve, but this is not imperative. +Add the chopped parsley, the lemon juice, and the butter. Boil up and +serve. If tomato pulp is preferred for flavouring instead of parsley, skin +the tomatoes and cook slowly to pulp (without water) before adding. + + +7. LENTIL SOUP. + +4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4 +sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. +butter. + +Either the red, Egyptian lentils, or the green German lentils may be used +for this soup. If the latter, soak overnight. Stew the lentils very gently +in the water for 2 hours, taking off any scum that rises. Well wash the +vegetables, slice them, and add to the soup. Stew for 2 hours more. Then +rub through a sieve, or not, as preferred. Add the lemon juice, herb +powder, and butter (nut or dairy), and serve. + + +8. MACARONI SOUP. + +1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or +1 lb. tomatoes. + +Break the macaroni into small pieces and add to the stock when nearly +boiling. Cook with the lid off the saucepan until the macaroni is swollen +and very tender. (This will take about an hour.) If onions are used for +flavouring, steam separately until tender, and add to soup just before +serving. If tomatoes are used, skin and cook slowly to pulp (without +water) before adding. If the vegetable stock is already strong and +well-flavoured, no addition of any kind will be needed. + + +9. PEA SOUP. + +Use split peas, soak overnight, and prepare according to recipe given for +lentil soup. + + +10. POTATO SOUP. + +Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.) +Cut into small pieces, and put into a saucepan with enough water to cover +them. Add three large onions (sliced), unless tomatoes are preferred for +flavouring. Bring to the boil, then simmer until the potatoes are cooked +to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water +or 1 pint milk, and a little nutmeg if liked. Boil up and serve. + +If the milk is omitted, the juice and pulp of two or three tomatoes may be +added, and the onions may be left out also. + + +11. P.R. SOUP. + +1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 +tablespoons coarsely chopped parsley. + +This soup figures often in the diet sheet of the Physical Regenerationists +for gouty and rheumatic patients, but in addition to being a valuable +medicine on account of its salts, it is the most delicious clear soup that +I know of. To make: chop the ingredients to dice, cover closely, and +simmer until the quantity of liquid is reduced to one half. + + +12. P.R. BEEF TEA SUBSTITUTE. + +1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water, +flavouring. + +To make the bran water, boil 1 measure of bran with 4 measures of water +for not less than 30 minutes. Simmer together the barley, lentils, and +bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter +into a pan with 1 lb. sliced onions. Shake over fire until brown, but do +not let them burn or the flavour of the soup will be spoilt. Add these to +the stock at the end of the first hour. Any other vegetable liked may be +chopped to dice and added. + +Tomato may be substituted for the onion if preferred and no fat used. +Strain through a hair sieve, and serve the clear liquid after boiling up. + + +13. SAGO SOUP. + +6 ozs. sago, 2 qts. stock, juice of 1 lemon. + +Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon +juice and stock, and stew for 1 hour. + + +14. TOMATO SOUP. + +1 qt. water or white stock, 1 lb. tomatoes. + +Slice the tomatoes, and simmer very gently in the water until tender. Rub +through a sieve. Boil up and serve. + + +15. VEGETABLE STOCK. + +To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. +In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. +Clean apple peelings and cores, and any fresh vegetable cuttings may also +be added with advantage. For white stock, use the white haricot beans, +rice, or macaroni in place of lentils or brown haricots. Soak the pulse +overnight, and simmer with the vegetables for 4 hours. Any stock not used +should be emptied out of the stock pot, and boiled up afresh each day. + + + + +III.--SAVOURY DISHES. + + +The recipes following are intended to be used as substitutes for meat, +fish, etc. + +The body needs for its sustenance water, mineral salts, [Footnote: I +allude to mineral salts as found in the vegetable kingdom, not to the +manufactured salts, like the ordinary table salt, etc., which are simply +poisons when taken as food.] fats and oils, carbo-hydrates (starch and +sugar), and proteids (the flesh and muscle-forming elements). All +vegetable foods (in their natural state) contain all these elements, and, +at a pinch, human life might be supported on any one of them. I say "at a +pinch" because if the nuts, cereals and pulses were ruled out of the +dietary, it would, for most people, be deficient in fat and proteid. +Wholewheat, according to a physiologist whose work is one of the standard +books on the subject, is a perfectly-proportioned, complete food. Hence it +is possible to live entirely on good bread and water. + +Nuts are the best substitute for flesh meat. Next in order come the +pulses. After these come wholewheat and unpolished rice. Both nuts and +pulses contain, like flesh meat, a large quantity of proteid in a +concentrated form. No one needs more than 1/4 lb. per day, at most, of +either. (Eggs, of course, are a good meat substitute, so far as the +percentage of proteid is concerned.) + + +1. ALMONDS, ROASTED. + +Take any quantity of shelled almonds and blanch by pouring boiling water +on them. The skins can then be easily removed. Lay the blanched almonds on +a tin, and bake to a pale yellow colour. On no account let them brown, as +this develops irritating properties. To be eaten with vegetable stews and +pies. (That is, with any stew or pie which contains neither nuts nor +pulse.) + + +2. CHESTNUTS, BOILED. + +An excellent dish for children and persons with weak digestive powers. The +chestnuts need not be peeled or pricked, but merely well covered with cold +water and brought to the boil, after which they should boil for a good +half hour. Drain off the water and serve hot. They may also be boiled, +peeled, mashed and eaten with hot milk. + + +3. CHESTNUT SAVOURY. + +Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes. +Barely cover with water, and stew gently until tender. When done, add some +chopped parsley and thicken with chestnut flour or fine wholemeal. For +those who prefer it, milk and dairy butter may be substituted for the +water and nut fat. + + +4. CHESTNUT PIE. + +1 lb. chestnuts, 1/2 lb. tomatoes, short crust. + +Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in +slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in +alternate layers. Cover with short crust (pastry recipe No. 3) and bake +until a pale brown. Serve with parsley, tomato, or white sauce. + + +5. CHESTNUT RISSOLES. + +1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1 +egg. + +Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add +the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as +much of this as required to moisten the chestnut, and mix it to a stiff +paste. Shape into firm, round, rather flat rissoles, roll in white flour, +and fry in deep oil or fat to a golden brown colour. Serve with parsley or +tomato sauce. + +For those who take eggs, the rissoles may be moistened and bound with a +beaten egg instead of the cornflour and water. They may also be rolled in +egg and bread-crumbs after flouring. + + +6. HARICOT BEANS, BOILED. + +1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice. + +The small white or brown haricots should be used for this dish. Wash well, +and soak overnight in the water. In the morning put in a saucepan in the +same water and bring to the boil. Simmer slowly for 3 hours. When done +they mash readily and look floury. Drain off any water not absorbed. Add +the butter and lemon juice, and shake over the fire until hot. Serve with +parsley or white sauce. + + +7. HARICOT RISSOLES. + +1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon +juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley. + +Cook the haricots as in preceding recipe. Mash well with a fork, add the +onion finely grated, and the parsley or herbs. (This may be omitted if +preferred.) Form into firm, round, rather flat rissoles. Roll in white +flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato +sauce, brown gravy, or parsley sauce. + + +8. LENTILS, STEWED. + +1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon +juice. + +Use either the red Egyptian, or the green German lentils. Wash well in +several waters, drain, and put to soak overnight in the water. Use this +same water for cooking. Cook very slowly until the lentils are soft and +dry. They should just absorb the quantity of water given. (If cooked too +quickly it may be necessary to add a little more.) A little thyme or herb +powder may be cooked with the lentils, if liked. When done, drain off any +superfluous water, add the butter and the lemon juice, shake over the fire +until hot. Serve with baked potatoes and tomato sauce. + + +9. LENTIL PASTE. + +1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. +nutter, 2 teaspoons lemon juice, 1/2 a nutmeg. + +Well wash the lentils and place on the fire with just enough water to +cover them. Simmer gently until quite soft. Add the butter, lemon juice, +nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for +10 minutes. Put in jars, and when cold pour some melted butter or nutter +on the top. Tomato juice may be used in place of the lemon juice if +preferred. + + +10. LENTIL AND LEEK PIE. + +2 cups lentils, 12 small leeks, 4 cups water, short crust. + +Put the lentils, water, and leeks, finely shredded, into a covered jar or +basin. Bake in a slow oven until done. Put into a greased pie-dish and +cover with short crust. (If lentils are very dry, add a little more +water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable +in season, except spinach or artichokes. + + +11. LENTIL RISSOLES. + +1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, +cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated +lemon rind, 2 teaspoons mixed herbs. + +Cook the lentils slowly in a saucepan with the water until they are soft +and dry. Steam the onions. If Kornules are used, add as much boiling water +to them as they will only just absorb. If bread-crumbs are used, do not +moisten them. Add the grated yellow part of the lemon rind and the herbs. +Mix all the ingredients well together and slightly moisten with rather +less than a tablespoonful of water in which is dissolved a teaspoonful of +raw cornflour. This is important, as it takes the place of egg for binding +purposes. Shape into round, flat rissoles, roll in white flour, and fry in +boiling oil or fat until a golden-brown colour. + +A beaten egg may be used for binding in place of the cornflour, and the +rissoles may be dipped in egg and rolled in breadcrumbs before frying. +Serve hot with brown gravy or tomato sauce. Or cold with salad. + + +12. MACARONI AND TOMATO. + +1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley. + +Use the best quality of macaroni. The smaller kinds are the most +convenient as they cook more quickly. Spargetti is a favourite kind with +most cooks. Break the macaroni into small pieces and drop it into fast +boiling water. Cook with the lid off until quite tender. Be particular +about this, as underdone macaroni is not a pleasant dish. (With a little +practise the cook will be able to calculate how much water is needed for +it all to be absorbed by the time the macaroni is done.) When done, drain +well, add the butter, and shake over the fire until hot. + +While the macaroni is cooking, skin the tomatoes, break in halves, and put +into a tightly-covered saucepan. (Do not add water.) Set at the side of +the stove to cook very slowly. They should never boil. When reduced to +pulp they are done. + +Pile the macaroni in the middle of a rather deep dish, and sprinkle with +chopped parsley. Pour the tomato round and serve. + + +13. MUSHROOM AND TOMATO. + +Many food reformers consider mushrooms to be unwholesome, and indeed, in +the ordinary way, they are best left alone. But if they can be obtained +quite fresh, and are not the forced, highly-manured kinds, I do not think +they are injurious. But the very large variety, commonly called horse +mushrooms, should not be eaten. + +Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in +just enough nutter to prevent them sticking to the pan. Cook until quite +tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same +pan, taking care not to add more nutter than is absolutely necessary. When +tender, arrange the tomato slices round and on the mushrooms. Pour a +tablespoonful or more, according to the amount cooked, of hot water into +the pan. Stir well and boil up. Pour the gravy formed over the mushrooms, +and serve. + + +14. NUT COOKERY. + +For nut-cookery, a nut mill or food chopper of some kind is necessary. A +tiny food chopper, which can be regulated to chop finely or coarsely as +required, may be bought for 3s. at most food-reform stores. It also has an +attachment which macerates the nuts so as to produce "nut butter." The +larger size at 5s. is the more convenient for ordinary use. If only one +machine can be afforded, the food chopper should be the one chosen, as it +can also be used for vegetables, breadcrumbs, etc. The nut-mill proper +flakes the nuts, it will not macerate them, and is useful for nuts only. +But flaked nuts are a welcome and pretty addition to fruit salads, stewed +fruits, etc. + +If the nuts to be milled or ground clog the machine, put them in a warm +oven until they just begin to change colour. Then let them cool, and they +will be found crisp and easy to work. But avoid doing this if possible, as +it dries up the valuable nut oil. + + +15. NUT ROAST. + +2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 +breakfast cups ground nuts, nutter. + +Any shelled nuts may be used for this roast. Some prefer one kind only; +others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new +walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with +pine-kernels. A good mixture is one consisting of equal quantities of +blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict +economy is a consideration, peanuts may be used. Put a few of each kind +alternately into the food chopper and grind until you have enough to fill +two cups. Mix with the same quantity breadcrumbs. Grate the onions, +discard all tough pieces, using the soft pulp and juice only with which to +mix the nuts and crumbs to a very stiff paste. If onions are disliked, +skin and mash two tomatoes for the same purpose. Or one onion and one +tomato may be used. + +Well grease a pie-dish, fill it with the mixture, spread a few pieces of +nutter (or butter) on the top, and bake until brown. + +_Another method_.--For those who use eggs, the mixing may be done with a +well-beaten egg. The mixture may also be formed into an oblong roast, +greased, and baked on a tin. Serve with brown gravy or tomato sauce. + + +16. NUT RISSOLES. + +Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs +if liked. Form into small, flat rissoles, roll them in white flour, and +fry in deep fat or oil. Serve hot with gravy, or cold with salad. + + +17. NUT PASTE. + +A nourishing paste for sandwiches is made by macerating pine-kernels with +the "nut butter" attachment of the food chopper, and flavouring with a +little fresh tomato juice. This must be used the same day as made as it +will not keep. + +_Another method_.--Put equal quantities of pea-nuts and pine-kernels into +a warm oven until the latter just begin to colour. The skins of the +pea-nuts will now be found to rub easily off. Put the mixed nuts through +the macerator and mix to a stiff paste with some tomato juice. Put in a +saucepan and heat to boiling point. Pour melted butter over top. This may +be kept until the next day, but no longer. + + +18. NUT AND LENTIL ROAST AND RISSOLES. + +Proceed as for nut roast or rissoles, but use cold stewed lentils (see +recipe) in the place of bread-crumbs. + + +19. PINE KERNELS, ROASTED. + +Put on a tin in a warm oven, bake until a very pale golden colour. On no +account brown. Serve with vegetable stew. + + +20. RICE, BOILED. + +1 cup unpolished rice, 3 cups water. + +Put the rice on in cold water, and bring it gradually to the boil. Boil +hard for 5 minutes, stirring once or twice. Draw it to the side of the +stove, where it is comparatively cool, or, if a gas stove is used, put the +saucepan on an asbestos mat and turn the gas as low as possible. The water +should now gradually steam away, leaving the rice dry and well cooked. +Serve plain or with curry. + + +21. RICE, SAVOURY. + +Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in +very little fat. Add this to the cooked rice with butter the size of a +walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve +with peeled baked potatoes and baked tomatoes. + + +22. RICE AND EGG FRITTERS. + +Mix any quantity of cold boiled rice with some chopped parsley and +well-beaten egg. Beat the mixture well, form into small fritters, roll in +egg and bread-crumbs or white flour, and fry to a golden brown. Serve with +egg sauce. + + +23. TOAD-IN-THE-HOLE. + +Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small +peeled mushrooms. Make a batter as for Yorkshire pudding and pour over. +Bake until golden brown. + + +24. VEGETABLE MARROW, STUFFED. + +1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2 +medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water. + +Chop the onion small and mix with the bread-crumbs, sage, and milk or +water. Peel the marrow and scoop out the pith and pips. (Cut it in halves +to do this, or, better still, if possible cut off one end and scoop out +inside with a long knife.) Tie the two halves together with clean string. +Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some +of the nutter on top and baste frequently until done. It should brown +well. Serve with brown gravy or white sauce. + + +25. VEGETABLE MARROW AND NUT ROAST. + +Make a paste as for nut roast (see recipe). Peel marrow, scoop out the +inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste +frequently. + + +26. VEGETARIAN IRISH STEW. + +1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or +butter, 2 small carrots or parsnips, or 1 cup fresh green peas. + +A saucepan with a close-fitting lid, and, if a gas stove is used, an +asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew. +Skin the tomatoes, peel and quarter the onions, and put them into the +saucepan with the nutter and shut down the lid tightly. If a gas or oil +flame is used, turn it as low as possible. Put the asbestos mat over this +and stand the saucepan upon it. At the end of 1 hour the onions should be +gently stewing in a sea of juice. Add the potatoes now (peeled and cut in +halves). Also the peas, if in season. Cook for another hour. If carrot or +parsnip is the extra vegetable used, cut into quarters and put in with the +onions. When done, the onions are quite soft, and the potatoes, etc., just +as if they had been cooked in a steamer. + +Note that the onions and tomatoes must be actually stewing when the +potatoes are put in, as the latter cook in the steam arising from the +former. Consequently, they should be laid on top of the onions, etc., not +mixed with them. If cooked on the kitchen range, a little longer time may +be needed, according to the state of the fire. Never try to cook quickly, +or the juice will dry up and burn. The slow heat is the most important +point. + + +27. VEGETABLE PIE. + +Cook the vegetables according to recipe for vegetable stew. When cold put +in a pie-dish (gravy and all) and cover with short crust. Bake for half an +hour. If preferred, the vegetables may be covered with cold mashed +potatoes in place of pie-crust. Top with a few small pieces of nutter, and +bake until brown. + + +28. VEGETABLE STEW. + +1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions, +2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut. + +Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the +potato and onions. Shred the onions and put them into a stew-pan with the +nutter. Shake over the fire, and fry until brown, but do not burn or the +flavour of the stew will be completely spoilt. Cut the carrot and parsnip +and potato into quarters, the artichokes into halves, and put into the +stew-pan with the onions. Barely cover with water. Bring to the boil and +stew very gently until tender. Skin the tomatoes, break in halves, and +cook slowly to a pulp in a separate pan. Add these, with the lemon juice, +to the stew, and slightly thicken with a little wholemeal flour just +before serving. + + + + +IV.--CASSEROLE COOKERY. + + +Casserole is the French word for stew-pan. But "Casserole Cookery" is a +phrase used to denote cookery in earthenware pots. It commends itself +especially to food-reformers, as the slow cookery renders the food more +digestible, and the earthenware pots are easier to keep clean than the +ordinary saucepan. The food is served up in the pot in which it is cooked, +this being simply placed on a dish. A large pudding-basin covered with a +plate may be used in default of anything better. A clean white serviette +is generally pinned round this before it comes to table. Various +attractive-looking brown crocks are sold for the purpose. But anyone who +possesses the old-fashioned "beef-tea" jar needs nothing else. It is +important to ensure that a new casserole does not crack the first time of +using. To do this put the casserole into a large, clean saucepan, or pail, +full of clean cold water. Put over a fire or gas ring, and bring slowly to +the boil. Boil for 10 minutes and then stand aside to cool. Do not take +the casserole out until the water is cold. + + +1. FRENCH SOUP. + +2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 +cloves, 6 peppercorns, 3 qts. water. + +Scrape and cut up carrots and turnip. Slice the leek, and cut celery into +dice. Shred the cabbage. Put into the jar with the water, and place in a +moderate oven, or on the top of a closed range. If it is necessary to use +a gas ring, turn very low and stand jar on an asbestos mat. Bring to the +boil slowly and then simmer for 2-1/2 hours. + + +2. HOT POT. + +1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or +1/2 lb. tomatoes, 1 pint stock or water. + +Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the +carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in +alternate layers. Moisten with the stock or water. Cook as directed in +recipe 1 for 1-1/2 hours after it first begins to simmer. + + +3. STEWED APPLES. + +Take hard, red apples. Wash, but do not peel or core. Put in jar with cold +water to reach half way up the apples. Cover closely and put in moderate +oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to +taste. + + +4. VEGETABLE STEW. + +1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables, +including, whenever possible, tomatoes, celery and spinach; one +tablespoonful of water. + +Cut up the moist, juicy vegetables such as celery, spinach, onions and +tomatoes, place them with the water in a casserole, put lid on and slowly +cook for about one hour until enough juice is extracted to safely add the +rest of the cut-up vegetables. The whole should now be placed in a +slightly greater heat and simmered until the last added vegetables are +quite tender. The mixture should be stirred occasionally with a wooden +spoon. + + + + +V.--CURRIES. + + +I do not recommend the use of curries. Many food-reformers eschew them +altogether. But they are sometimes useful for the entertainment of +meat-eating friends, or to tide over the attack of meat-craving which +sometimes besets the vegetarian beginner. Of course there are curries and +curries. Cheap curry powders are very much hotter than those of a better +quality. When buying curry powder it is best to go to a high-class grocer +and get the smallest possible tin of the best he keeps. It will last for +years. Those who prefer to make their own curry powder may try Dr. +Kitchener's recipe as follows:-- + + +1. CURRY POWDER. + +3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz. +lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed. + +Put the ingredients into a cool oven and let them remain there all night. +Next day pound them thoroughly in a marble mortar, and rub through a +sieve. Put the powder into a well-corked bottle. + +A spice machine may be used instead of the mortar, but in that case the +tumeric should be obtained ready powdered, as it is so hard that it is apt +to break the machine. The various ingredients are generally only to be +obtained from a large wholesale druggist. + + +2. EGG CURRY. + +1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3 +hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. + +Shred the onion, put it in the stew-pan with the butter, sprinkle the +curry powder over, and fry gently until quite brown. Shell the eggs and +cut them in halves. Add the eggs, the tomato pulp, and the water. Stir +well, and simmer until the liquid is reduced to one-half. This will take +about 15 minutes. Serve with plain boiled unpolished rice. + + +3. GERMAN LENTIL CURRY. + +Use the ingredients given, and proceed exactly the same as for egg curry. +But in place of eggs, take 1 breakfastcup of cold cooked German lentils +(see recipe for cooking lentils). Use also 2 teacups water in place of the +1, and only 3/4 oz. butter or nutter. + + +4. VEGETABLE CURRY. + +Use the ingredients given and proceed the same as for German lentil curry, +using any cold steamed vegetables in season. The best curry, according to +an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin +and tomatoes. + +_Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of +cocoanut kernel dried and powdered gives a delicious flavour to a curry, +as does also acid apple." + + + + +VI.--VEGETABLES. + + +Never eat boiled vegetables. No one ever hears of a flesh-eater boiling +his staple article of diet and throwing away the liquor. On the contrary, +when he does indulge in boiled meat, the liquor is regarded as a valuable +asset, and is used as a basis for soup. But his meat is generally +conservatively cooked--that is, it is baked, roasted, or grilled, so that +the juices are retained. If he has to choose between throwing away the +meat or the water in which it has been boiled, he keeps the +liquor--witness "beef-tea." For some unknown reason he does not often +treat his vegetables in the same way, and suffers thereby the loss of much +valuable food material. + +The vegetarian--being avowedly a thinker and a pioneer--would, it might be +imagined, treat what is now one of his staple articles of diet at least as +carefully as the out-of-date flesh-eater. But no! For the most part, his +vegetables are boiled, and when the best part of the food constituents and +all the flavour have been extracted, he dines off a mass of indigestible +fibre--mere waste matter--and allows the "broth" to be thrown down the +sink, with the consequence that many vegetarians are pale, flabby +individuals who succumb to the slightest strain, and suffer from chronic +dyspepsia. + +The remedy is simple. Treat vegetables as you used to treat meat. Bake or +stew them in their own juice. (See recipe for Vegetarian Irish Stew.) At +the least, steam them. A little of the valuable vegetable salts are lost +in the steaming, but not much. Better still, use a double boilerette. A +very little water is put into the inner pan and soon becomes steam, so +that by the time the vegetable is cooked it has all disappeared. + +No exact time can be given for cooking vegetables, as this varies with age +and freshness. The younger--always supposing it has just come to +maturity--and fresher the vegetable, the quicker it cooks. + +It should not be forgotten that orthodox cooks put all green and root +vegetables, except potatoes, to cook in _boiling_ water. This rule should +not be neglected when steaming vegetables--the water should be fast +boiling. + +I will conclude with a few remarks about preparing greens, cauliflowers, +etc. The general practice is to soak them in cold salted water with the +idea of drawing out and killing any insects. But this often results in +killing the insects, especially if much salt is used, before "drawing them +out." A better plan is to put the trimmed cabbage or cauliflower head +downwards into _warm_ water for about half an hour. As I trim Brussels +sprouts I throw them into a pan of warm water, and the insects crawl out +and sink to the bottom of the pan. It is astonishing how many one finds at +the bottom of a pan of warm water in which sprouts are soaked. + + +1. ARTICHOKE, JERUSALEM. + +Steam until tender, or bake with a small piece of nutter on each artichoke +until brown. Serve with tomato or white sauce. + + +2. ASPARAGUS. + +Tie in a bundle and stand in a deep saucepan with the stalks in water, so +that the shoots are steamed. Serve with melted butter or white sauce. + + +3. BEETROOT. + +Bake or steam. It will take from 2 to 4 hours, according to size. + + +4. BROAD BEANS. + +Steam until tender, but do not spoil by overcooking. Serve with parsley +sauce. + + +5. BROCCOLI. + +This is a rather coarser variety of cauliflower. Cook in the same way as +the latter. + + +6. BRUSSELS SPROUTS. + +These should be steamed for not more than 20 minutes. They are generally +spoiled by overcooking. Serve plain or with onion sauce. + + +7. CABBAGE. + +Steam. Put in vegetable dish, chop well, and add a small piece of butter. + + +8. CARROT. + +Steam until tender. Serve whole or mashed with butter. + + +9. CAULIFLOWER. + +Steam. This may be done in a large saucepan if a steamer is not available. +Support the cauliflower on a pudding basin or meat stand--anything which +will raise it just above the level of the water. Serve with white sauce or +tomato sauce. + + +10. CELERY. + +Stew. Choose a small head of celery, not a large, coarse head which will +be tough. Well wash and cut into about 8 pieces. (Keep any large coarse +sticks, if such are unavoidably present, for soup.) Put in stew-pan and +barely cover with water. Simmer until tender. Lift out on to hot dish. +Thicken the liquor with a little wholemeal flour, add a small piece of +butter pour this sauce over celery, and serve. + + +11. CELERIAC. + +This is a large, hard white root, somewhat resembling a turnip in +appearance, with a slight celery flavour. It is generally only stocked by +"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to +size. It is nicest cut in slices and fried in fat or oil until a golden +brown. + + +12. CUCUMBER. + +Although not generally cooked, this is very good steamed, and served with +white sauce. + + +13. GREEN PEAS. + +Do not spoil these by overcooking. Steam in a double boilerette, if +possible. About 20 minutes is long enough. + + +14. LEEKS. + +Cut off green leaves rather close to the white part. Wash well. Steam +about 30 minutes. Serve with white sauce. + + +15. NETTLES. + +The young tops of nettles in early spring are delicious. Later they are +not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash +well. Put a small piece of butter or nutter with a little pounded thyme +into the saucepan with the nettles. Press well down and cook very slowly. +A very little water may be added if desired, but if the cooking is done +slowly, this will not be needed. When quite tender, dish up on a layer of +bread-crumbs, taking care to lose none of the juice. This dish somewhat +resembles spinach, which should be cooked in the same fashion, but without +the butter and thyme. + + +16. ONIONS. + +If onions are peeled in the open air they will not affect the eyes. Only +the Spanish onions are pleasant as a vegetable. The English onion is too +strong for most people. + +Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, +flavoured with a very little mace or nutmeg, if liked. For baked onions, +first steam for 30 minutes and then bake for 30 minutes. Put nutter or +butter on each onion. Cook until brown. Onions for frying should be sliced +and floured. Fry for 5 or 6 minutes in very little fat. This is best done +in a covered stew-pan. Drain on kitchen paper. + + +17. PARSNIPS. + +Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped +parsley, and serve. + + +18. POTATOES. + +Scrub well and steam, either with or without peeling. If peeled, this +should be done very thinly, as the greater part of the valuable potash +salts lie just under the skin. + +BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled +before baking, cut in halves and put on a greased tin with a little +nut-fat or butter on each. + +CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket +and stew-pan are the most convenient utensils, but they take a great deal +of fat. A frying-pan and egg-slice will answer the same purpose for small +quantities. + +Success depends upon getting the fat the right temperature. It must be +remembered that fat and oil do not bubble when they boil. They bubble just +before boiling. As soon as they become quite still they boil. A very faint +blue smoke now arises. When the fat actually smokes, it is burning and +spoilt. + +If the chips are put in wet, or before the fat boils, they will be sodden +and spoilt. A tiny piece of bread may be first put in to test. If this +"fizzles" well, the fat is ready. + +When the chips are golden brown, lift them out with a slice and lay them +on paper to drain. Then put in vegetable dish and serve quickly. They are +spoilt if allowed to cool. + +MASHED.--Old potatoes are best mashed after steaming. They should be well +beaten with a fork, and a little butter and milk, or nut-butter added. + +SAUTÉ.--Take cold steamed potatoes and cut into slices. Melt a small +piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle +with chopped parsley. Shake over fire until brown. + +TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a +pan. Put in potatoes, and as they get warm mash with a fork, and press +down hard on the pan. Do not stir. At the end of 20 minutes the under side +should be brown. Turn out in a roll and serve. + + +19. BUBBLE AND SQUEAK. + +Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a +frying-pan with a little butter or fat. + + +20. RADISHES. + +These are generally eaten raw, but are nice steamed. + + +21. SEA KALE. + +Steam, and serve with white sauce. + + +22. SCARLET RUNNERS AND FRENCH BEANS. + +String, slice thinly, and steam. + + +23. SPINACH. + +See Nettles. + + +24. SWEDES. + +These are delicious steamed and mashed with butter. + + +25. TOMATOES. + +These are generally grilled, fried or baked. To fry, cut in slices and +flour. Use only just enough fat. Bake with or without fat. Medium-sized +tomatoes take about 30 mins. + +STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix +to a stiff paste with bread-crumbs, a little finely-chopped onion, and a +pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, +and bake in a tin with a little water at the bottom. + + +26. TURNIP. + +Steam and serve plain, or mash with butter. + + +27. VEGETABLE MARROW. + +Steam without peeling if they are very young. Otherwise, peel. + + + + +VII.--GRAVIES AND SAUCES. + + +1. BROWN GRAVY. + +Fry a chopped onion in a very little nutter until a dark brown. (Do not +burn, or the flavour of the gravy will be spoilt.) Drain off the fat and +add 1/2 pint water. Boil until the water is brown. Strain. Return to +saucepan and add flavouring to taste. A teaspoon of lemon juice and a +tomato, skinned and cooked to pulp, are good additions. Or any vegetable +stock may be used instead of the water. + +THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour +with a little cold water. Add the boiling stock to this. Return to +saucepan and boil for 3 minutes. Add a small piece of butter just before +serving. + +_Another method_.--Add a little "browning" (see recipe) to any vegetable +stock. Thicken. + + +2. EGG SAUCE. + +Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop +finely, and add to the sauce. + + +3. PARSLEY SAUCE. + +Make a white sauce (see recipe). But if the use of milk be objected to, +make the sauce of water and wholemeal flour. Allow 1 tablespoon +finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and +boil up. Add a small piece of butter or nut-butter just before serving. + +4. SWEET LEMON SAUCE. + +2 ozs. lump sugar, 1 large lemon. + +Rub the lemon rind well with the sugar. Put the sugar into a saucepan with +as much water as it will just absorb. Boil to a clear syrup. Add the lemon +juice. Make hot, but do not boil. + +5. TOMATO SAUCE. + +Pour boiling water on the tomatoes, allow to stand for 1 minute, after +which the skins may be easily removed. Break the tomatoes (do not cut) and +put into a closely-covered saucepan. Put on one side of the range, or an +asbestos mat over a very low gas ring, and allow to cook slowly to pulp. +Serve. + +This simple recipe makes the most delicious sauce for those who appreciate +the undiluted flavour of the tomato. But a good sauce may be made by +allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up +and thickening with wholemeal flour. A little butter may be added just +before serving. + + +6. WHITE SAUCE. + +Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour +with a very little cold water in a basin. Pour the boiling milk into this, +stirring all the time. Return to saucepan and boil 5 minutes. Add a small +piece of butter just before serving. + + +7. BROWNING, FOR GRAVIES AND SAUCES. + +Put 2 ozs. lump sugar in saucepan with as much water as it will just +absorb. Boil to a clear syrup, and then simmer very gently, stirring all +the time, until it is a very dark brown, almost black. It must not burn or +the flavour will be spoilt. Then add a pint of water, boil for a few +minutes. Put into a tightly-corked bottle and use as required. + + + + +VIII.--EGG COOKERY. + + +Many vegetarians discard the use of eggs and milk for principle's sake, +but the majority still find them necessary as a half-way house. But no +eggs at all are infinitely to be preferred to any but real new-laid eggs. +The commercial "cooking-egg" is an unwholesome abomination. + + +1. BOILED EGGS FOR INVALIDS. + +Put the egg on in cold water. As soon as it boils take the saucepan off +the fire and stand on one side for 5 minutes. At the end of this time the +egg will be found to be very lightly, but thoroughly, cooked. + + +2. BUTTERED EGGS. + +3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter. + +Beat up the eggs and add the milk. Melt the butter in a small stew-pan. +When hot, pour in the eggs and stir until they begin to set. Have ready +some buttered toast. Pile on eggs and serve. + + +3. EGG ON TOMATO. + +1 egg, 2 medium tomatoes, butter. + +Skin the tomatoes. Break into halves and put them, with a very small piece +of butter, into a small stew-pan. Close tightly, and cook slowly until +reduced to a pulp. Break the egg into a cup and slide gently on to the +tomato. Put on the stew-pan lid. The egg will poach in the steam arising +from the tomato. + + +4. DEVILLED EGGS. + +Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the +yolks. Well mash yolks with a very little fresh butter, melted, and curry +powder to taste. Stuff the whites with the mixture, join halves together, +and arrange in a dish of watercress. + + +5. SCRAMBLED EGG AND TOMATO. + +Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the +egg and stir it in to the hot tomato. Cook until just beginning to set. + + +6. OMELET, PLAIN. + +Whisk the egg or eggs lightly to a froth. Put enough butter in the +frying-pan to just cover when melted. When this is hot, pour the eggs into +it, and stir gently with a wooden spoon until it begins to set. Fold over +and serve. + + +7. SAVOURY OMELET. + +2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed +herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter. + +Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the +milk and parsley, and pour into the hot pan. Stir quickly to prevent +sticking. As soon as it sets, fold over and serve. + + +8. SWEET OMELET. + +Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon +castor sugar for the onion and parsley. When set, put warm jam in the +middle. Fold over and serve. + + +9. SOUFFLÉ OMELET. + +2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2 +lemon, butter. + +Separate the yolks from the whites of the eggs. Beat the yolks and add +sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with +the yolks. Pour into hot buttered pan. Fold over and serve when set. Put +jam in middle or not, as preferred. + + + + +IX.--PASTRY, SWEET PUDDINGS, &c. + + +1. PASTRY. + +Pastry should usually be made with a very fine wholemeal flour, such as +the "Nu-Era." There are times, however, when concessions to guests, etc., +demand the use of white flour. In such an event, use a good brand of +household flour. The more refined the kind, the less nutriment it +contains. Never add baking-powders of any kind. + +The secret of making good pastry lies in lightly mixing with a cool hand. +If a spoon must be used, let it be a wooden one. Roll in one direction +only, away from the person. If you must give a backward roll, let it be +only once. Above all, roll lightly and little. The quicker the pastry is +made the better. + + +2. PUFF PASTE. + +1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1 +teaspoon lemon juice, 1/2 lb. flour. + +If butter is used, wrap it in a clean cloth and squeeze well to get rid of +water. Beat the yolk of egg slightly. Put the flour on the paste board in +a heap. Make a hole in the centre and put in the yolk of egg or lemon +juice, and about 1 tablespoon of water. The amount of water will vary +slightly according to the kind of flour, and less will be required if egg +is used instead of lemon juice, but add enough to make a rather stiff +paste. Mix lightly with the fingers and knead until the paste is nice and +workable. But do it quickly! + +Next, roll out the paste to about 1/4 inch thickness. Put all the butter +or nutter in the centre of this paste and wrap it up neatly therein. Stand +in a cool place for 15 minutes. Next, roll it out once, and fold it over, +roll it out again and fold it over. Do this lightly. Put it away again for +15 minutes. Repeat this seven times! (I do not think many food-reformers +will have the time or inclination to repeat the above performance often. +Speaking for myself, I have only done it once. But as no instructions +about pastry are supposed to be complete without a recipe for puff-paste, +I include it.) It is now ready for use. + +Do not forget to keep the board and pin well floured, or the pastry will +stick. If wholemeal flour is used, it is well to have white flour for the +board and pin. See also that the nutter is the same consistency as +ordinary butter when kept in a medium temperature. If too hard, it must be +cut up and slightly warmed. If oily, it must be cooled by standing tin in +very cold water. + + +3. SHORT CRUST. + +1/2 lb. flour, 3 ozs. nutter or butter. + +Rub the nutter or butter lightly into the flour. Add enough cold water to +make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now +ready for use. + + +4. APPLE CHARLOTTE. + +Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or +Granose flakes. + +Bread-crumbs make the more substantial, granose flakes the more dainty, +charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they +must be used, a tablespoon or more, according to size, of water must be +poured over the charlotte. Peel, core, and slice apples. Grease a +pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces +nutter. Over this put a generous layer of chopped apple. Sprinkle with +sugar and grated lemon rind. Repeat the process until the dish is full. +Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out +on to dish, being careful not to break. Sprinkle a little castor sugar +over. Serve hot or cold. Boiled custard may be served with it. + + +5. APPLE DUMPLINGS. + +Peel and core some good cooking apples, but keep them whole. If you have +no apple-corer, take out as much of the core as possible with a pointed +knife-blade. Fill the hole with sugar and a clove. Make short paste and +cut into squares. Fold neatly round and over apple. Bake from 30 to 45 +minutes. If preferred boiled, tie each dumpling loosely in a cloth, put +into boiling water and cook from 45 minutes to 1 hour. + + +6. APPLE AND TAPIOCA. + +1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel. + +Soak the tapioca in the water overnight. Peel and core the apples, cut +into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste, +and the grated yellow part of a fresh lemon rind. Mix in the soaked +tapioca and water. Bake about 1 hour. Serve cold, with or without boiled +custard. + + +7. BATTER PUDDING. + +2 eggs, 1 teacup flour, milk. + +Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir +gently. When the batter becomes too thick to stir, thin it with a little +milk. Then add more flour until it is again too thick, and again thin with +the milk. Proceed in this way until all the flour is added, and then add +sufficient milk to bring the batter to the consistency of rather thick +cream. Have ready a very hot greased tin, pour in and bake in a hot oven +until golden brown. By mixing in the way indicated above, a batter +perfectly free from lumps is easily obtained. + + +8. BOMBAY PUDDING. + +Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. +Spread it on a plate to cool. (Smooth it neatly with a knife). When quite +cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with +lemon sauce. This may also be served as a savoury dish with parsley sauce. +The quantity given above is sufficient for two people. + + +9. BREAD AND FRUIT PUDDING. + +Line a pudding-basin with slices of bread from which the crust has been +removed. Take care to fit the slices together as closely and neatly as +possible. Stew any juicy fruit in season with sugar to taste. Do not add +water. (Blackcurrants or raspberries and redcurrants are best for this +dish.) When done, fill up the basin with the boiling fruit. Top with +slices of bread fitted well in. Leave until cold. Turn out and serve. + + +10. BLANC MANGE, AGAR-AGAR. + +1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring. + +Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the +cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan +with the agar-agar, and simmer until dissolved (about 30 minutes). Pour +through a hot strainer into wet mould. Turn out when cold. + + +11. CHOCOLATE JELLY. + +1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 +tablespoon sugar, vanilla flavouring. + +Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in +cold water for half an hour. Squeeze water out and pull to pieces. Put it +into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of +stove and let simmer very gently until quite dissolved. Meanwhile, +dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar +into the boiling chocolate through a hot strainer. This is necessary as +there is generally a little tough scum on the liquid. (If put through a +cold strainer, the agar-agar will set as it goes through.) When jelly is +quite cold, turn out and serve. + + +12. CORNFLOUR SHAPE. + +Stew some juicy plums or apples slowly to a pulp with sugar to taste. If +apples are used, add cloves or a little grated lemon rind for flavouring. +To every pint of fruit pulp allow a level tablespoon of cornflour. +Dissolve the cornflour in a little cold water and stir into the boiling +apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. +Turn out and serve when cold. + + +13. CUSTARD, BOILED. + +1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring. + +Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, +in the cold milk. Allow to stand 1 hour or more. Then take out the peel, +add the sugar, and put over the fire in a double saucepan, if possible. +Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop +boiling, and pour it slowly into the eggs, beating all the time. Put back +into the saucepan over a slow fire and stir until the mixture thickens +(about 20 minutes). + + +14. CUSTARD, HOGAN. + +1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour. + +Flavour milk as in Boiled Custard. Put nearly all the milk and all the +sugar into a 3-pint jug and stand in a saucepan of boiling water. While +this is heating beat the eggs in one basin, and mix the cornflour with the +remainder of the milk in another. Add the eggs to hot milk, stirring all +the time, and finally add the cornflour. Stir until the mixture thickens +(about 20 minutes). + + +15. DATE PUDDING. + +This recipe is inserted especially for those who object to the use of +manufactured sugar. + +1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 +heaped tablespoon wholemeal flour, grated rind of 2 lemons, water. + + +Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the +dates. Grate off the yellow part of the lemon rinds. Rub the nutter into +the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough +water to make a paste stiff enough for the spoon to just stand up in +alone. Be very particular about this, as the tendency is to add rather too +little than too much water, owing to the biscuit-powder absorbing it more +slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 +hours. "Ixion Kornules" may be used instead of the biscuits, if preferred. +They save the labour of grinding, but they need soaking for an hour in +cold water before using. Well squeeze, add the other ingredients, and +moisten with the water squeezed from the kornules. + +_Another method_.--Use the recipe for Plum Pudding, leaving out all the +dried fruit, almonds and sugar, substituting in their place 1 lb. dates or +figs. + + +16. FIG PUDDING. + +Use the recipe for Date Pudding, substituting for the dates washed chopped +figs. + + +17. JAM ROLL, BOILED. + +Make a short crust, roll out, spread with home-made jam, roll up, +carefully fastening ends, and tie loosely in a floured pudding-cloth. Put +into fast-boiling water and boil for 1 hour. + + +18. JAM ROLL, BAKED. + +Mix the paste for the crust just a little stiffer than for the boiled +pudding. Spread with jam and roll up. Bake on a greased tin for +half-an-hour. + + +19. MILK PUDDINGS. + +Nearly every housewife makes milk puddings, but only one in a hundred can +make them properly. When cooked, the grains should be quite soft and +encased with a rich thick cream. Failure to produce this result simply +indicates that the pudding has been cooked too quickly, or that the +proportion of grain to milk is too large. + +Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, +semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put +in a pie-dish with a vanilla pod or some strips of lemon rind, and stand +for an hour in a warm place, on the hob for example. Then take out the pod +or peel and put into a fairly hot oven. As soon as the pudding boils, stir +it well, and move to a cooler part of the oven. It should now cook very +slowly for 2 hours. + + +20. JELLY, ORANGE. + +7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared +agar-agar. + +Rub the skins of the oranges and lemons well with some of the lumps of +sugar, and squeeze the juice from the oranges and lemon. Soak the +agar-agar in cold water for half an hour and then thoroughly squeeze. Warm +in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and +enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring +to the boil. + +Pour through a hot strainer into a wet mould. Turn out when cold. If +difficult to turn out, stand the mould in a basin of warm water for 2 or 3 +seconds. + + +21. JELLY, RASPBERRY & CURRANT. + +1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared +agar-agar, 3/4 pint water. + +Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until +well done. Strain through muslin. Warm the agar-agar until dissolved in 1 +gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. +If liquid measures less than 1-1/2 pints, add enough water to make up +quantity. Bring to the boil, pour through a hot strainer into wet mould. +Turn out when cold and serve. + + +22. MINCEMEAT. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar, +1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples. + +Well wash all the dried fruit in warm water, and allow to dry thoroughly +before using. Stone the raisins, pick the sultanas, and rub the currants +in a cloth to remove stalks. Wash and core the apples, but do not peel +them. Put all the fruit and apple through a fine food-chopper. Add the +sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add. +Stir the mixture well, put it into clean jars, and tie down with parchment +covers until needed for mince pies. + + +23. NUT PASTRY. + +Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by +hand. Do not put them through the food-chopper, as this pulps them +together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts +to 2 level cups of flour. Mix to a paste with cold water. Roll out very +lightly. Cover with chopped apple and sugar, or apples and sultanas, or +jam. Roll up. Tie loosely in a floured pudding-cloth. Put into +fast-boiling water and boil for 1 hour. + + +24. PLAIN PUDDING. + +1 lb. flour, 3 ozs. nutter, a full 1/2 pint water. + +Rub the nutter very lightly into the flour, or chop like suet and mix in. +Add the water gradually, and mix well. Put into a pudding-basin, and boil +or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or +jam. + + +25. PLUM PUDDING, CHRISTMAS. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar, +1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb. +grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg. + +Well wash the raisins, sultanas and currants in hot water. Don't imagine +that this will deprive them of their goodness. The latter is all inside +the skin. What comes off from the outside is dirt, and a mixture of syrup +and water through which they have been passed to improve their appearance. +Rub the currants in a cloth to get off the stalks, pick the stalks from +the sultanas, and stone the raisins. Put the currants and sultanas in a +basin, just barely cover them with water, cover them with a plate, and put +into a warm oven--until they have fully swollen, when the water should be +all absorbed. (Currants treated in this way will not disagree with the +most delicate child. They are abominations if not so treated.) Rub the +nutter into the flour, or chop it as you would suet. Blanch the almonds by +steeping them in boiling water for a few minutes: the skins may then be +easily removed; chop very finely, or put through a mincer. Wash, core, and +mince (but do not peel) the apples. Grate off the yellow part of the lemon +rind. Mince or grate the carrots. + +Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg. +Then add the raisins, sultanas and currants. Lastly, add the grated carrot +and apple, taking care not to lose any of the juice. Don't add any other +moisture. If the directions have been exactly followed, it will be moist +enough. Put it into pudding-basins or tin moulds greased with nutter, and +boil or steam for 8 hours. + + +26. RAILWAY PUDDING. + +2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons +milk. + +Beat the butter and sugar to a cream. Separate the whites and yolks of the +eggs. Beat the yolks, and add to sugar and butter. Add the flour, and +lastly, stir in the whites, whisked to a froth, very gently. Have ready a +hot, greased tin, pour in the mixture quickly, and bake in a very hot oven +from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding +out of the tin on to a paper sprinkled with castor sugar. Spread with jam +quickly and roll up. Serve hot or cold. + + +27. SAGO SHAPE. + +5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit +juice. + +Wash the sago. Soak it for 4 hours. Strain off the water. Add to the +strainings enough water or the juice from stewed fruit to make 1-1/2 pints +liquid. Sweeten if necessary, but if the juice from stewed fruit is used +it will probably be sweet enough. This dish is spoiled if made too sweet. +Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20 +minutes. Now add the stewed fruit which you deprived of its juice, stir +well, pour into a wet mould, and serve cold. Made with water only, and +flavoured with a very little sugar and lemon peel, it may be served with +stewed fruit. + + +28. SUMMER PUDDING. + +Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned +pine-apple (get the pine-apple chunks if possible) and fill dish, first +pouring a little of the juice over the cake. Melt a very little agar-agar +in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.) +Pour over the mixture. Serve when cold. + + +29. TREACLE PUDDING. + +Line a pudding-basin with short crust. Mix together in another basin some +good cane golden syrup, enough bread-crumbs to thicken it, and some grated +lemon rind. Put a layer of this mixture at the bottom of the +pudding-basin, cover with a layer of pastry, follow with a layer of the +mixture, and so on, until the basin is full. Top with a layer of pastry, +tie on a floured pudding-cloth, and boil or steam for 3 hours. + + +30. TRIFLE, SIMPLE. + +Put a layer of sponge cake at the bottom of a glass dish. Better still, +use sections of good home-made jam sandwich. Pour hot boiled custard on to +this until the cake is barely covered. Blanch some sweet almonds, and cut +into strips. Stick these into the top of the cake until it somewhat +resembles the back of a hedgehog! Serve when cold. + + + + +X.--CAKES AND BISCUITS. + + +Cakes need a hot oven for the first half-hour. + +If possible, they should not be moved from one shelf to another, but the +oven should be cooled gradually by opening the ventilators or lowering the +gas. A moderate oven is needed to finish the cooking. + +All fruit cakes (unless weighing less than 1 lb.) need to be baked from +1-1/2 to 2 hours. The larger the cake the slower should be the baking. + +The cake tins should be lined with greased paper. + +If a gas oven is used, stand the cake tin on a sand tin (see Cold Water +Bread). + +If the cake becomes sufficiently brown on top before it is cooked through, +cover with a greased paper to prevent burning. + +To test if done, dip a clean knife into hot water. Thrust it gently down +the centre of cake. If done, the knife will come out clean and bright. + + +1. CAKE MIXTURE. + +1/4 lb. butter, 1/4 lb. castor sugar, 6 ozs. flour, 2 eggs. + +Half butter and half nutter gives just as good results and is more +economical. + +Beat together the butter and sugar to a cream. Whisk the eggs to a stiff +froth and add. Stir in the flour gently. Mix well. Add a little milk if +mixture is too stiff. This makes a Madeira Cake. + +For other varieties, mix with the flour 1 dessertspoon caraway seeds for +Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs. +candied cherries chopped in halves for Cherry Cake; 6 ozs. sultanas and +the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2 +lemon rinds for Lemon Cake. + + +2. SMALL CAKES. + +Take 2 small eggs and half quantities of the ingredients given for the +cake mixture. Add the grated rind of half a lemon for flavouring. Grease a +tin for small cakes with 9 depressions. Put a spoonful of the mixture in +each depression. Bake for 20 minutes in a hot oven. + + +3. COCOANUT BISCUITS. + +1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs. + +Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate +oven for half an hour. + + +4. "CORN WINE AND OIL" CAKES. + +1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint +water. + +This recipe was especially concocted for non-users of milk and eggs. Stir +the oil well into the flour. Add the washed and stoned raisins (or +seedless raisins, or sultanas). Mix to a dough with the water. Divide +dough into two portions. Roll out, form into rounds, and cut each round +into 6 small scones. Bake in a hot oven for half an hour. + + +5. CURRANT SANDWICH. + +8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants. + +Mix flour and sugar, and rub in the butter. Mix with water to plastic +dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly +with currants, lay the other on top, and roll out to the thickness of +one-third of an inch. Cut into sections, and bake in a hot oven for about +30 minutes. + + +6. APPLE SANDWICH. + +Make a short crust (see recipe). Well grease some shallow jam sandwich +tins. Roll out the paste very thin and line with it the tins. Peel, core, +and finely chop some good, juicy apples. Spread well all over the paste. +Sprinkle with castor sugar and grated lemon rind. Cover with another layer +of thin paste. Bake for about 20 minutes in a hot oven. When done, take +carefully out of the tin to cool. Cut into wedges, sprinkle with castor +sugar, and pile on a plate. + + +7. FANCY BISCUITS. + +8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane +sugar, flavouring. + +Flavouring may consist of lemon rind, desiccated cocoanut, cooked +currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a +cream, add flavouring and flour. Mix with the beaten egg, if used; it not, +treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about +10 minutes. + + +8. GINGER NUTS. + +1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. +ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form +dough. + +Beat the nutter and sugar together; add the molasses, spice, etc., and +just enough flour to form a plastic dough. Knead well, roll out, cut into +small biscuits, and bake on oiled or floured tins in a very moderate oven. + + +9. JAM SANDWICH. + +Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see +recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven. +Take out, spread one round with warmed jam, place the other on top, and +cut when cold. + +10. LEMON SHORT CAKE. + +1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon. + +Mix together nutter and sugar, add grated lemon rind, work in flour, and +knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in +a moderate oven for about 20 minutes. + +An easy way of baking for the inexpert cook who may find it difficult to +avoid breaking the sheets, is to well grease a shallow jam-sandwich tin, +sprinkle it well with castor sugar, as for sponge cakes, and press the +short cake into it, well smoothing the top with a knife, and, lastly, +pricking it. + +II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs. + +Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff +froth adding the sugar a teaspoonful at a time. Add the almonds, and stir +lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled +paper, or, better still, rice-paper. Shape with a knife into small cakes +and put the half of a blanched almond into the centre of each. Bake in a +moderate oven. + + +12. SPONGE CAKE. + +Take the weight of two eggs in castor sugar and flour. + +For a richer cake take the weight of two eggs in sugar and the weight of +one only in flour. + +Well grease the cake-tin, and sprinkle with castor sugar until thoroughly +covered, and shake out any that remains loose. + +Well whisk the eggs with a coiled wire beater. They must be quite stiff +when done. Add the sugar, a teaspoon at a time, while whisking. Or +separate the yolks and whites, beating the yolks and sugar together and +whisking the whites on a plate with a knife before adding to the yolks. +Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs +will go down. Pour mixture into tin, and bake about one hour in a moderate +oven. + +13. SULTANA SCONES. + +1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short +1/2 pint water. + +Mix the flour and sugar; rub in the nutter; add sultanas; make it into a +dough with the water; roll out about 1/2 in. thick; form into scones; bake +in a moderate oven. + +14. SUSSEX CAKE. + +1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated +lemon rind. + +This cake is included especially for the non-users of milk and eggs. Of +course it does not turn out quite like the orthodox cake; some people +might even call it "puddeny," but it is not by any means unlike the +substantial household cake if the directions are minutely followed and the +baking well done. But if any attempt is made to make it rich, disaster +follows, and it becomes as heavy as the proverbial lead. Made as follows, +however, I am told it is quite common in some country places:--Beat the +nutter and sugar to a cream. Upon the amount of air incorporated during +this beating depends the lightness of the cake. Beat the flour into the +creamed nutter. Now add enough water to make cake of a consistency to not +quite drop off the spoon. Put the mixture into a greased hot qr. qtn. tin. +Put in a very hot oven until nicely brown. This will take from 20 minutes +to half an hour. Cover top with greased paper, and allow oven to get +slightly cooler. The baking will take from 1-1/2 to 2 hours. + + + + +XI.--JAM, MARMALADE, &c. + +Jam simply consists of fresh fruit boiled with a half to two-thirds its +weight of white cane sugar until the mixture jellies. + +Nearly every housekeeper has her own recipe for jam. One that I know of +uses a whole pound of sugar to a pound of fruit and boils it for nearly +two hours. The result is a very stiff, sweet jam, much more like shop jam +than home-made jam. Its only recommendation is that it will keep for an +unlimited time. Some recipes include water. But unless distilled water can +be procured, it is better not to dilute the fruit. The only advantage +gained is an increase of bulk. The jam may be made just as liquid by using +rather less sugar in proportion to the fruit. A delicious jam is made by +allowing 1/2 lb. sugar to every pound of fruit and cooking for half an +hour from the time it first begins to boil. But unless this is poured +immediately into clean, hot, dry jars, and tied down very tightly with +parchment covers, it will not keep. Nevertheless, too much sugar spoils +the flavour of the fruit, and too long boiling spoils the quality of the +sugar. A copper or thick enamelled iron pan is needed. + +The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit. +Put the fruit in the pan with a little of the sugar, and when this boils, +add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour +into hot, dry jars, and cover. + + +1. FRUIT NUT FILLING. + +For small, open tarts, the following mixture is a good substitute for the +lemon curd that goes to make cheese cakes. Peel, core and quarter some +juicy apples. Put in a double saucepan (or covered jar) with some strips +of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a +pulp and, when cold, remove the lemon rind. Grate finely, or mill some +Brazil nuts. Mix apple pulp and ground nut together in such proportions as +to make a mixture of the consistency of stiff jam. Fill tarts with mixture +and sprinkle top with ground nut. It must be used the same day as made. + + +2. JAM WITHOUT SUGAR. + +To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it +in the preserving pan, and heat slowly, stirring well to draw out the +juice. Wash and stone the dates. Add to the fruit, and simmer very gently +for 45 minutes. Put immediately into clean, hot, dry jars, and tie on +parchment covers at once. + + +3. LEMON CURD. + +1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4 +lb. butter. + +Put the butter into a clean saucepan; melt, but do not let it boil. Add +the sugar, and stir until it is dissolved. Then add the beaten yolks, and, +lastly, the grated lemon rind and juice. Stir over a slow fire until the +mixture looks like honey and becomes thick. Put into jars, cover, and tie +down as for jam. + + +4. MARMALADE. + +To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane +sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel +into fine shreds (better still, put through a mincer). Put all to soak in +the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. +Add the sugar, and boil until marmalade jellies. If preferred, half sweet +and half Seville oranges may be used. + + +5. VEGETABLE MARROW JAM. + +Peel the marrow, remove seeds, and cut into dice. To each pound of marrow +allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and +grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground +ginger. Put the marrow into the preserving pan, sprinkle well with some of +the sugar, and stand for 12 hours. Add the rest of the sugar, and boil +slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of +1-1/2 hours. + + + + +XII.--SALADS, BEVERAGES, &c. + + +1. SALAD. + +Lettuce, tomatoes, mustard and cress, cucumber, olive or walnut oil, lemon +juice. + +Wash the green stuff and finely shred it. Peel the cucumber, skin the +tomatoes (if ripe, the skins will come away easily) and cut into thin +slices. Place in the bowl in alternate layers. Let the top layer be +lettuce with a few slices of tomato for garnishing. Slices of hard-boiled +egg may be added if desired. + +For the salad dressing, to every tablespoonful of oil allow 1 of lemon +juice. Drip the oil slowly into the lemon juice, beating with a fork all +the time. Pour over the salad. + +2. SALAD. + +Beetroot, mustard and cress, olive or walnut oil, lemon juice, cold +vegetables. + +Chop the cold vegetables. French beans and potatoes make the nicest salad. +To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well +together, and pour over salad dressing as for No. 1. A level teaspoonful +of pepper is added to a gill of the dressing by those who do not object to +its use. + + +3. FRUIT SALAD. + +Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, +quarter them, and remove skin and pips. Peel and core the apples and cut +into thin slices. Wash and dry the grapes, and remove from stalks. Skin +and slice the bananas. + +Put the prepared fruit into a glass dish in alternate layers. Squeeze the +juice from 2 sweet oranges and pour over the salad. + +Any other fresh fruit in season may be used for this salad. Castor sugar +may be sprinkled over if desired, and cream used in place of the juice. +Grated nuts are also a welcome addition. + + +4. LEMON CORDIAL. + +12 lemons, 1 lb. lump sugar. + +Put the sugar into a clean saucepan. Grate off the yellow part of the +rinds of 6 lemons and sprinkle over the sugar. Now moisten the sugar with +as much water as it will absorb. Boil gently to a clear syrup. Add the +juice from the lemons, stir well, and pour into clean, hot, dry bottles. +Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed +with water and laid on quickly. Add any quantity preferred to cold or hot +water to prepare beverage, or use neat as sauce for puddings. + + +5. LIME CORDIAL. The same as for Lemon, but use 13 limes. + + +6. ORANGE CORDIAL. + +The same as for Lemon, but use 3/4 lb. sugar. + +A detailed list of Fruit and Herb Teas will be found in the companion +volume to this, "Food Remedies." + + +7. WALLACE CHEESE. + +1 qt. milk, 6 tablespoons lemon juice. + +Strain the lemon juice and pour it into the boiling milk. Lay a piece of +fine, well-scalded muslin over a colander. Pour the curdled milk into +this. When it has drained draw the edges of the muslin together and +squeeze and press the cheese. Leave it in the muslin in the colander, with +a weight on it for 12 hours. It will then be ready to serve. + +This cheese is almost tasteless, and many people prefer it so. But if the +flavour of lemon is liked, use more lemon juice. The whey squeezed from +the cheese is a wholesome drink when quite fresh. + + + + +XIII.--EXTRA RECIPES. + + +1. BARLEY WATER. + +1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane +sugar. + +Rub the lumps of sugar on the lemon until they are bright yellow in colour +and quite wet. (It is the fragrant juice contained in the yellow surface +of the lemon rind that gives the delicious lemon flavour without acidity.) +Mix the barley to a thin paste with a little cold water. This is poured +into a pint of boiling water, well stirred until it comes to the boil +again and then left to boil for five minutes, after which it is done. Add +the sugar and lemon juice. + + +2. BOILED HOMINY. + +Take one part of Hominy and 2-1/2 parts of water. Have the water boiling; +add the hominy and boil for fifteen minutes; keep stirring to keep from +burning. + + +3. BROWN GRAVY. + +1 dessert-spoon butter, 1 dessert-spoon white flour, hot water. + +Melt the butter in a small iron saucepan or frying pan and sprinkle into +it the flour. Keep stirring gently with a wooden spoon until the flour is +a rich dark brown, but not burnt, or the flavour will be spoilt. Then add +very gently, stirring well all the time, rather less than half-a-pint of +hot water. Stir until the mixture boils, when it should be a smooth brown +gravy to which any flavouring may be added. Strained tomato pulp is a nice +addition, but a teaspoonful of lemon juice will suffice. + + +4. BUTTERED RICE AND PEAS. + +1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1 +tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of +walnut. + +Put the rice on in the water and bring gradually to the boil. Boil hard +for five minutes, stirring once or twice. Draw it to side of stove, where +it is comparatively cool, or, if a gas stove is used, put the saucepan on +an asbestos mat and turn the gas as low as possible. The water should now +gradually steam away, leaving the rice dry and well cooked. + +Steam the peas in a separate pan. If young, about 20 minutes should be +sufficient; they are spoiled by over-cooking. + +Add the cooked peas to the cooked rice, with the butter, parsley, and +lemon juice. Stir over the fire until the mixture is thoroughly hot. + +Serve with or without tomato sauce and new potatoes. + + +5. CONVALESCENTS' SOUP. + +1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons +coarsely chopped parsley, P.R. Barley malt meal, Mapleton's or P.R. almond +or pine-kernel cream, 3 pints boiling water. + +Well wash the vegetables and slice them, and add them with the parsley to +the boiling water. (The water should be distilled, if possible, and the +cooking done in a large earthenware jar or casserole. See notes _re_ +casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft. +Then strain through a hair sieve. Do not rub the vegetables through the +sieve to make a purée, simply strain and press all the juices out. The +vegetable juices are all wanted, but not the fibre. To each pint of this +vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon +nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of +the cooled broth (from the pint). Put the rest of the pint in a saucepan +or casserole and bring to the boil. Add the meal and boil for 10 minutes. +Break up the tomatoes and cook slowly to a pulp (without water). Rub +through a sieve. (The skin and pips are not to be forced through.) Add +this pulp to the soup. Lastly mix the nut-cream to a thin cream by +dripping slowly a little water or cool broth into it, stirring hard with a +teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil, +serve. + +This soup is rather irksome to make, but is intensely nourishing and easy +of digestion. The pine-kernel cream is the more digestible of the two +creams. Care should be taken not to _cook_ these nut creams. If the soup +is for an invalid care should also be taken that, while getting all the +valuable vegetable juices, no skin or pips, etc., are included. The +vegetable broth may be prepared a day in advance, but it will not keep for +three days except in very cold weather. (When it is desired to keep soup +it should be brought to the boil with the lid of the stockpot or casserole +on, and put away without the lid being removed or the contents stirred.) + + +6. FINE OATMEAL BISCUITS. + +2 ozs. flour, 3-1/2 ozs. Robinson's "Patent" Groats, 2 ozs. castor sugar, +2 ozs. butter, 2 eggs. + +Cream the butter and sugar, add the eggs, then the flour and groats, which +should be mixed together. Roll out thin and cut out with a cutter. Bake in +a moderate oven until a light colour. + + +7. FINE OATMEAL GRUEL. + +1 heaped tablespoon Robinson's "Patent" Groats, 1 pint milk or water. + +Mix the groats with a wineglassful of cold water, gradually added, into a +smooth paste, pour this into a stew-pan containing nearly a pint of +boiling water or milk, stir the gruel on the fire (while it boils) for ten +minutes. + + +8. MACARONI CHEESE. + +1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, +butter, pepper. + +The curled macaroni is the best among the ordinary kinds. Better still, +however, is the macaroni made with fine wholemeal flour which is stocked +by some food-reform stores. Parmesan cheese is nicest for this dish. Stale +cheese spoils it. + +Wash the macaroni. Put it into fast-boiling water and keep boiling until +_very_ tender. Drain off the water and replace it with the 1/2 pint of +milk. Bring to the boil and stir in the flour mixed to a thin paste with +cold milk or water. Simmer for 5 minutes. Grate the cheese finely. + +Butter a shallow pie-dish. Put the thickened milk and macaroni in +alternate layers with the grated cheese. Dust each layer with pepper, if +liked. Top with grated cheese. Put some small pieces of butter on top of +the grated cheese. Put in a very hot oven until nicely browned. + + +9. MANHU HEALTH CAKE. + +1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb. Manhu flour, 1 oz. rice +flour, 6 ozs. crystallised ginger, 4 eggs. + +Cream butter and sugar, adding eggs, two at once, not beaten. Beat each +time after adding eggs, add rice flour, ginger, and lastly flour. Bake in +moderate oven. + + +10. MANHU HOMINY PUDDING. + +1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet +milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of +raisins, spice to taste. + +Mix together and bake twenty minutes in a moderately hot oven. Serve hot +with cream and sugar or sauce. + + +11. PARKIN. + +2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium +oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon. + +Some people prefer the addition of carraway seeds to lemon rind. If these +are used a level teaspoonful will be sufficient for the quantities given +above. The old-fashioned black treacle is almost obsolete now, and is +replaced commercially by golden syrup, many brands of which are very pale +and of little flavour. To make successful Parkin a good brand of pure cane +syrup is needed. I always use "Glebe." This is generally only stocked by a +few "high-class " grocers or large stores, but it is worth the trouble of +getting. Some Food Reform Stores stock molasses, and this was probably +used for the original Parkin. It is strongly flavoured and blacker than +black treacle, but its taste is not unpleasant. For the sugar, a good +brown moist cane sugar, like Barbados, is best. Put the treacle and butter +(or nutter) into a jar and put into a warm oven until the butter is +dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger +and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a +paste. Roll out lightly on a well-floured board to a 1/4 inch thickness. +Bake in a well-greased flat tin for about 50 minutes, in a rather slow +oven. To test if done, dip a skewer into boiling water, wipe, and thrust +into the Parkin; if it comes out clean the latter is done. Cut into +squares, take out of tin, and allow to cool. + + +12. PROTOSE CUTLETS. + +1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2 +teaspoon sage. + +Mix the ingredients with a little milk; shape into cutlets, using uncooked +macaroni for the bone, and bake in a moderate oven about 45 minutes. + + +13. PROTOSE SALAD. + +1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1 +hard-boiled egg, 3 small radishes, juice of 2 lemons. + +Cut Protose into cubes, chop the hard-boiled egg, slice the radishes. Add +to the minced celery. Pour over these ingredients the lemon juice and +allow the mixture to stand for one hour. Serve upon fresh crisp lettuce. + + +14. RISOTTO. + +3/4 lb. rice, 1/2 lb. cheese, 4 large onions. + +Slice and fry the onions in a stew-pan in a little fat; when brown, add +1-1/2 pints water and the rice. Let it cook about an hour, and then add +the grated cheese. + +This dish may be varied with tomatoes when in season. + + +15. ROYAL NUT ROAST. + +1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid +eggs. + +Wash, dry and pick over the pine kernels and put them through the +macerating machine. Skin and well mash the tomatoes. Grate finely the +onion. Mix all together and beat to a smooth batter. Whisk the eggs to a +stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in +a moderate oven until a golden-brown colour. It should "rise" like a cake. +It may be eaten warm with brown gravy or tomato sauce, or cold with salad. + +16. STEWED NUTTOLENE. + +Slice one half-pound nuttolene into a baking dish, adding water enough to +cover nicely. Place it in the oven, and let it bake for an hour. A piece +of celery may be added to give flavour, or a little mint. When done, +thicken the water with a little flour, and serve. + + +17. WELSH RAREBIT. + +Cheese, butter, bread, pepper. + +Cut thin slices of cheese and put them with a little butter into a +saucepan. When well melted pour over hot well-buttered toast. Dust with +pepper. Put into a very hot oven for a few minutes and serve. + + +18. YEAST BREAD. + +7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts +of warm water. + +Put the flour into a pan or large basin, add salt to taste, and mix it +well in. Put the yeast with a lump of sugar into a small basin, and pour a +little of the _warm_ water on to if. Cold or hot water kills the yeast. +Leave this a little while until the yeast bubbles, then smooth out all +lumps and pour into a hole made in the middle of the flour. Pour in the +rest of the warm water, and begin to stir in the flour. Now begin kneading +the dough, and knead until the whole is smooth and damp, and leaves the +hand without sticking, which will take about 15 to 20 minutes. Time spent +in kneading is not wasted. + +Set the pan in a warm place, covered with a clean cloth. Be careful not to +put the pan where it can get too hot. The fender is a good place, but to +the side of the fire rather than in front. Let it rise at least an hour, +but should it not have risen very much--say double the size--let it stand +longer, as the bread cannot be light if the dough has not risen +sufficiently. + +Now have a baking-board well floured, and turn all the dough on to it. +Have tins or earthenware pans, or even pie-dishes well greased. Divide the +dough, putting enough to half fill the pans or tins. Put these on the +fender to rise again for 20 to 30 minutes, then bake in a hot oven, about +350 degrees (a little hotter than for pastry). + +Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes. +Of course the time depends greatly on the size of the loaves and the heat +of the oven. + +The above recipe produces the ordinary white loaf. Better bread would, in +my opinion, result from the use of a very fine wholemeal flour such as the +"Nu-Era," and the omission of salt. + + + + +XIV.--UNFIRED FOOD. + + +The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at +least so far as my experience goes! To be truly consistent the unfired +feeder should live entirely on raw foods--fruit, nuts and salads. But most +unfired feeders utilise heat to a slight extent, although they do not +actually cook the food. In addition, most of them use various breadstuffs +and biscuits which, of course, are cooked food. "Unfired" bread is sold by +some health food stores, and is a preparation of wheat which has been +treated and softened by a gentle heat. + +Cereals should never be eaten with fruit, but may be eaten with salads and +cheese. The mid-day meal of the unfired feeder should consist of nuts or +cheese and a large plate of well-chopped salad with some kind of dressing +over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice. +Orange-juice or raw carrot-juice may be used if preferred. When extra +nourishment is desired a well-beaten raw egg may be mixed with the +dressing. Fresh cream may also be used as dressing. + +Fruit is best taken at the evening meal, from 1-1/2 to 2 lbs. Nothing +should be taken with it except a little nut-cream or fresh cream and white +of egg. + +Distilled water is a great asset to the unfired feeder, because it softens +dried fruits so much better than hard water. It can be manufactured at +home, or the "Still Salutaris" bought through a chemist or grocer. The +"Still Salutaris" water is about 1/3 per gallon jar. If the water is +distilled at home, a "Gem" Still will be needed. (The Gem Supplies Co., +Ltd., 67, Southwark Street, London S.E.). It is best to use this over a +gas ring or "Primus" oil stove. The cost of the water comes out at about +one penny per gallon, according to the cost of the fuel used. + +Distilled Water should never be put into metal saucepans or kettles, as it +is a very powerful solvent. A small enamelled kettle or saucepan should be +used for heating it, and it should be stored in glass or earthenware +vessels only. It should not be kept for more than a month, and should +always be kept carefully covered. + +For salads it is not necessary to depend entirely upon the usual salad +vegetables, such as lettuce, endive, watercress, mustard and cress. The +very finely shredded hearts of raw Brussel sprouts are excellent, and even +the heart of a Savoy cabbage. Then the finely chopped inside sticks of a +tender head of celery are very good. Also young spinach leaves, dandelion +leaves, sorrel and young nasturtium leaves. The root vegetables should +also be added in their season, raw carrot, turnip, beet, onion and leek, +all finely grated. A taste for all the above-mentioned vegetables, eaten +raw, is not acquired all at once. It is best to begin by making the salad +of the ingredients usually preferred and mixing in a small quantity of one +or two of the new ingredients. For those who find salads very difficult to +digest, it is best to begin with French or cabbage lettuce and skinned +tomatoes only, or, as an alternative, a saucerful of watercress chopped +very finely, as one chops parsley. + + +1. COTTAGE CHEESE. + +Allow the juice of two medium-sized lemons to 1 quart of milk. Put the +milk and strained lemon-juice into an enamelled pan or fireproof casserole +and place over a gas ring or oil stove with the flame turned very low. +Warm the milk, but do not allow it to boil. When the milk has curdled +properly the curds are collected together, forming an "island" surrounded +by the whey, which should be a clear liquid. Lay a piece of cheese-cloth +over a colander and pour into it the curds and whey. Gather together the +edges of the cloth and hang up the curds to drain for at least thirty +minutes. Then return to the colander (still in cloth) and put a small +plate or saucer (with a weight on top) on the cheese. It should be left +under pressure for at least one hour. This cheese will keep two days in +cold weather, but must be made fresh every day in warm weather. The milk +used should be some hours old, as quite new milk will not curdle. The +juice from one lemon at a time should be put into the milk, as the staler +the milk the less juice will be needed. _Too much_ juice will prevent +curdling as effectually as too little. + +This cheese is greatly improved by the addition of fresh cream. Allow two +tablespoonsful of cream to the cheese from one quart of milk. Mash the +cheese with a fork and lightly beat the cream into it. + +_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at +most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into +four cloths large enough for straining the cheese from one quart of milk. +Ordinary muslin is not so useful as it is liable to tear. Wash in warm +water (no soap or soda), then scald well. + + +2. DRIED FRUITS. + +These should be well washed in lukewarm water and examined for worms' +eggs, etc. Then cover with distilled water and let stand for 12 hours or +until quite soft and swollen. Prunes, figs, and raisins are all nice +treated in this way. + + +3. EGG CREAM. + +2 tablespoons fresh cream, the white of 1 egg. + +Put the white of egg on to a plate and beat to a stiff froth with the flat +of a knife. (A palette knife is the best.) Then beat the cream into it. +This makes a nourishing dressing for either vegetable salad or fruit +salad. Especially suitable for invalids and persons of weak digestion. + + +4. PINE-KERNEL CHEESE. + +Wash the kernels and dry well in a clean cloth. Spread out on the cloth +and carefully pick over for bad kernels or bits of hard shell. Put through +the macerator of the nut-butter mill. Well mix with the beaten pulp of a +raw tomato (first plunge it into boiling water for a few minutes, after +which the skin is easily removed). Raw carrot juice, or any other +vegetable or fruit juice pulp may also be used. + + +5. RAW CARROT JUICE. + +Well scrub a medium sized carrot and grate it to a pulp on an ordinary +tinned bread grater. Put the pulp into a cheese cloth and squeeze out the +juice into a cup. + + +6. TWICE BAKED BREAD. + +Cut moderately thin slices of white bread. Put into a moderate oven and +bake until a golden colour. + +Granose biscuits warmed in the oven until crisp serve the same purpose as +twice-baked bread, _i.e.,_ a cereal food in which the starch has been +dextrinised by cooking. But the biscuits being soft and flaky can be +enjoyed by those for whom the twice-baked bread would be too hard. + + + + +XV.--WEIGHTS AND MEASURES AND UTENSILS. + + +If possible sieve all flour before measuring, as maggots are _sometimes_ +to be found therein; also because tightly-compressed flour naturally +measures less than flour which has been well shaken up. + +1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but +not heaped. + +1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped. + +1/4 lb. = 4 ozs. = 1 teacupful, loosely filled. + +1 oz. = 2 tablespoonsful, filled level. + +1/2 oz. = 1 tablespoonful, filled level. + +1/4 oz. = 1 dessertspoonful, filled level. + +4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful. + +1 gill = 1 small teacupful. + +10 unbroken eggs weigh about 1 lb. + +1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon +rounds underneath. + + +USEFUL UTENSILS. + +BAKING DISHES.--Earthenware are the best. + +BREAD GRATER.--The simple tin grater, price 1d., grates bread, vegetables, +lemon rind, etc. + +BASINS.--Large for mixing, small for puddings, etc. + +EGG SLICE.--For dishing up rissoles, etc. + +EGG WHISK.--The coiled wire whisk, price 1d. or 2d., is the best. + +FOOD CHOPPER.--See that it has the nut-butter attachment. + +FRYING BASKET and stew-pan to fit. + +FRYING AND OMELET PANS.--Cast aluminium are the best. + +GEM PANS. + +JARS.--Earthenware jars for stewing. + +JUGS.--Wide-mouthed jugs are easiest to clean. + +JELLY AND BLANC MANGE MOULDS. + +LEMON SQUEEZER.--The glass squeezer is the best. + +MARMALADE CUTTER. + +NUT MILL. + +NUTMEG GRATER. + +PALETTE KNIFE.--For beating white of egg, scraping basins, etc. + +PASTE BOARD and ROLLING PIN. + +PESTLE and MORTAR. + +PRESERVING PAN.--Copper or enamelled. + +RAISIN SEEDER. + +SAUCEPANS.--Cast aluminium are the best. + +SCALES AND WEIGHTS. + +SIEVES.--Hair and wire. + +STILL.--For distilling water. + +STRAINERS. + +TINS.--Cake tin, qr. qtn. tin, vegetable and pastry cutters. + + + + +XVI.--MENUS. + +The menus given below do not follow the conventional lines which ordain +that a menu shall include, at least, soup, savoury and sweet dishes. The +hardworking housewife can afford neither the time nor the material to +serve up so many dishes at one meal; and the wise woman does not desire to +spend any more time and material on the needs of the body than will +suffice to keep it strong and healthy. Lack of space will not allow me to +include many menus. I have only attempted to give the barest suggestions +for two weeks. But a study of the rest of the book will enable anyone to +extend and elaborate them. Three meals a day are the most that are +necessary, and no woman desires to cook more than once a day. If possible +the cooked meal should be the mid-day one. Late dinners may be +fashionable, but they are not wholesome. If the exigencies of work make +the evening meal the principal one, let it be taken as early as possible. + +WARMING UP. + +It often happens that while the father of a family needs his dinner when +he comes home in the evening, it is necessary to provide a mid-day dinner +for the others, especially if children are included. Many housewives thus +go to the labour of preparing a hot dinner twice a day, but this may be +avoided if the following directions are carefully carried out:--Prepare +the mid-day meal as if the father were at home, and serve him first. Put +his portion--savoury, vegetables and gravy--in one soup plate, and cover +it immediately with another. Do the same with the pudding, and put both +dishes away in the pantry. A good hour before they are wanted put into a +warm oven. (If a gas oven is used, see that there is plenty of hot water +in the floor pan.) + +When quite hot the food should not be in the least dried up. This is +ensured by having the oven warm, but not hot, warming up the food slowly, +and, in the first place, covering closely with the soup plate while still +hot, so that the steam does not escape. I have eaten many dinners saved +for me in this way, and should never have known they were not just cooked +if I had not been told. Of course, a boiled plain pudding or plum pudding +can be returned to its basin and steamed and extra gravy saved and +reheated in the tureen. + +SUNDAY AND MONDAY. + +The cook needs a day of rest once a week as well as other people. And this +should be on a Sunday if possible, so that she may participate in the +recreations of the other members of her family. This is more easily +attainable in summer than in winter, for in hot weather many persons +prefer a cold dinner. But even in winter, soups, vegetable stews, nut +roasts, baked fruit pies, and boiled puddings can all be made the day +before. They will all reheat without spoiling in the least. + +Monday is the washing-day in many households, and no housewife wants to +cook on that day. In flesh-eating households cold meat forms the staple +article of diet. The vegetarian housewife cannot do better than prepare a +large plain pudding on the Saturday, boil it for two hours, put it away in +its basin, and boil it two hours again on Monday; with what is left over +from Sunday, this will probably be sufficient for Monday's dinner. + +BREAKFASTS. + +A sufficient breakfast may consist simply of bread and nut butter, with +the addition of an apple or other fresh fruit. A good substitute for tea +and coffee is a fruit soup. Where porridge and milk are taken, this would +probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts +are all welcome additions. + +HIGH TEAS. + +If tea is taken, let it be as weak as possible. Do not let it stand for +more than three minutes after making, but pour it immediately off from the +leaves into another pot. See that the latter is hot. + +Some of the simpler savoury dishes (omelets, etc.) may be taken at this +meal if desired. Also lentil and nut pastes, salads, Wallace cheese, +raisin bread, oatcake, sweet cakes and biscuits, jams, etc. + + +DINNERS. + +SUNDAY.--Hot nut roast and brown gravy; steamed potatoes and cabbage; +fruit tart and custard. + +MONDAY.--Cold nut roast and salad; bubble and squeak; plain pudding and +golden syrup. + +TUESDAY.--Haricot rissoles and tomato sauce; baked potatoes; milk pudding +and stewed fruit, or apple and tapioca pudding. + +WEDNESDAY.--Lentil soup; jam roll. + +THURSDAY.--Lentil soup; fig pudding. + +FRIDAY.--Hot pot; roasted pine kernels; steamed potatoes and cauliflowers; +railway pudding. + +SATURDAY. Irish stew; boiled rice and stewed prunes. + +SUNDAY. Vegetable stew; batter pudding; steamed potatoes and cauliflower; +summer pudding. + +MONDAY. Stewed lentils; baked tomatoes or onions, and sauté potatoes; milk +pudding and stewed fruit. + +TUESDAY.--Stewed celery or other vegetable in season; roasted pine +kernels; mashed potatoes; apple dumplings. + +WEDNESDAY.--Barley broth; treacle pudding. + +THURSDAY.--Barley broth; Bombay pudding. + +FRIDAY.--Macaroni and tomatoes; chip potatoes; nut pastry. + +SATURDAY.--Toad-in-the-hole; baked potatoes; jam tart. + +NOTE. The same soup is indicated on two consecutive days in order to save +labour. Few persons object to the same dish twice if it is not to be +repeated again for some time. And unless the family be very large, it is +as easy to make enough soup for two days as for one. + + + + +INDEX. + +Almonds, Roasted +Apple, Charlotte + Dumpling + Sandwich + and Tapioca +Apples, Stewed +Artichoke +Asparagus +Barley Broth + Cream of +Barley Water +Batter Pudding +Beef Tea Substitute +Beet +Beverages +Blancmange +Bombay Pudding +Bread, Cold Water + Egg + Gem + Hot Water + Raisin + Shortened + Twice Bated +Bread and Fruit Pudding +Broad Beans +Broccoli +Biscuits +Browning for Gravies and Sauces +Brussels Sprouts +Bubble and Squeak +Buttered Eggs + Rice and Peas +Cabbage +Cake Mixture + Cherry + Cocoanut + Corn, Wine and Oil Cakes + Lemon +Cake, Madeira + Manhu + Seed + Short + Sponge + Sultana + Sussex (without eggs) +Cakes, Small +Carrot + Juice (Raw) +Casserole Cookery +Cauliflower +Celeriac +Celery + Soup +Cheese +Chestnut, Boiled + Pie + Rissoles + Savoury + Soup +Chocolate Jelly +Cocoanut Biscuits +Cornflour Shape +"Corn, Wine and Oil" Cake +Cucumber +Currant Sandwich +Curries +Curry Powder +Curried Eggs + German Lentils + Vegetables +Custard, Boiled + Hogan +Date Pudding +Devilled Eggs +Distilled Water +Dried Fruits +Egg Boiled for Invalids +Egg Bread +Egg, Cream + Buttered + Curry + Devilled + Poached on Tomato + Sauce + Scrambled with Tomato +Fancy Biscuits +Fig Pudding +French Beans +French Soup +Fruit Nut Filling +Fruit Salad +Fruit Soup +Gem Bread +German Lentil Curry +Ginger Nuts +Gravy, Brown and Thick +Green Peas +Haricot Beans, Boiled + Rissoles + Soup +Hogan Custard +Hominy, Boiled + (Manhu) Pudding +Hot Pot +Irish Stew, Vegetarian +Jam + Vegetable Marrow + Without Sugar + Roll + Sandwich +Jelly, Chocolate + Orange + Raspberry and Currant +Leek +Lemon Cordial + Curd + Sauce + Short Cake +Lentil and Leek Pie + Paste + Rissoles + Soup +Lentils, Stewed +Lime Juice Cordial +Macaroni Cheese + Soup + and Tomato +Macaroons +Manhu Health Cake +Marmalade +Meat Substitutes +Menus +Milk Pudding +Mincemeat +Mushroom and Tomato +Nettle +Nut Cookery + and Lentil Roast + Roast, Royal + Paste + Pastry + Rissoles + Roast +Nuttolene, Stewed +Oatcake +Oatmeal Biscuits + Gruel +Omelet, Plain + Savoury + Sweet + soufflé +Onions, Baked--Fried--Steamed +Orange Cordial + Jelly +Parkin +Parsley Sauce +Parsnips +Pastry, to make +Pastry, Nut + Puff + Short +Pea Soup +Pine Kernels, Roasted +Pine Kernel Cheese +Plain Pudding +Plum Pudding (Christmas) +Poached Eggs on Tomato +Potatoes Baked, Chips, Fried, Mashed, Sauté, Steamed +Potato Soup +P.R. Soup +Protose Cutlets + Salad +Radish +Railway Pudding +Raisin Loaf +Raspberry and Currant Jelly +Rice, Boiled + and Egg Fritters + Savoury + Buttered and Peas +Risotto +Sago Soup +Sago Shape +Salad +Sauce, Brown + Egg + Lemon + Parsley + Tomato + White +Savoury Dishes +Scarlet Runner +Scones, Sultana +Sea Kale +Soup, Barley + Celery + Chestnut + Convalescent's +Soup, French + Fruit + Haricot + Lentil + Macaroni + Pea + Potato + P. R. + Sago + Tomato + Vegetable Stock +Spinach +Stock +Summer Pudding +Sunday and Monday +Swede +Tomato + Sauce + Soup + Stuffed +Toad-in-the-hole +Turnip +Treacle Pudding +Trifle +Unfired Food +Useful Utensils +Vegetable Curry + Marrow + Stuffed + and Nut Roast + Pie + Stew + Stock +Vegetables, to Cook +Wallace Cheese +Warming Up +Weights and Measures +Welsh Rarebit +Xmas Pudding +Yeast Bread +Yorkshire Pudding (see Batter) + + + + +Concerning Advertisements. + + +The Publisher of the "Healthy Life Cook Book" desires to make the +advertisement pages as valuable and helpful as the subject-matter of the +book. To this end, instead of following the usual plan of first "catching" +the advertisement, and then requesting the author of the book to "puff" +it, he only solicits advertisements from those firms that the author +already deals with and here conscientiously recommends. + + +T. J. Bilson & Co. + +I have dealt with this firm for some years with perfect satisfaction. They +stock all the goods mentioned in this book, and I should like to draw +special attention to their unpolished rice and seedless raisins, both of +which are exceptionally good. To those about to invest in a Food-Chopper I +would recommend the 5/- size. The other is inconveniently small. + + +Emprote. + +Emprote and the other proteid foods produced by the Eustace Miles Proteid +Foods Ltd., is a valuable asset to the vegetarian beginner, who too often +tries to subsist upon a dietary deficient in assimilable proteid. + + +Energen. + +The Energen Foods are another very useful asset to the vegetarian +suffering from deficiency of proteid in his dietary and those who are +unable to digest starchy foods. + + +Food Reform Restaurant. + +I have often enjoyed meals at the above restaurant. They cater, and cater +well, for the ordinary Vegetarian, but with a little care in the selection +of the menu, abstainers from salt, fermented bread, etc., can also obtain +a satisfactory meal. + + +"The Healthy Life." + +I cannot "conscientiously" recommend _The Healthy Life_, as I happen to be +one of its Editors and therefore might be biassed. I may, however, mention +the valuable work contributed to it by Dr. Knaggs and Mr. Saxon. + + +"Herald of Health." + +This Magazine may be said to be the pioneer among "food-reform" papers and +I owe to it my own introduction to most of the more advanced ideas about +food-reform. It never fails to be interesting and instructive. + + +The Home Restaurant. + +The Home Restaurant is run throughout by women and may therefore be said +to represent the Women's Movement in Food-Reform! I would especially +recommend its homemade cakes and biscuits. + + +Mrs. Hume--Loughtonhurst. + +I have spent several holidays with Mrs. Hume and enjoyed them thoroughly. +She provides an excellent vegetarian menu and will make unfermented bread +and procure distilled water for those food-reformers who desire them. + + +I. H. Co. + +I continually recommend the saltless "Granose" as a dextrinised cereal. +The International Health Association is a most useful institution to both +extremes of the food reform movement. The unfired feeder enjoys Granose +Biscuit with his salad, while the beginner who thinks longingly of his +flesh food is consoled by Protose and Nuttolene. + + +Keen, Robinson & Co. + +Robinson's Barley is excellent for making barley water quickly, and the +groats are very much to be preferred to the ordinary loose fine oatmeal +which inevitably contains a quantity of dust, and through exposure +acquires a bitter taste. Robinson's Groats is specially prepared oatmeal +put up in tins. + + +Manhu Food Co., Ltd. + +The cereal foods of this Company are particularly valuable to those whose +digestive powers are weak. Being rolled or flaked they are very easily +cooked. In some of the foods the starch has been changed so that sufferers +from diabetes may use them. + +Mapleton's Nut Foods. + +Their Nutter is quite the best vegetable cooking fat on the market. An +objection to vegetable cooking fats, often cited by cooks, is their +hardness, which makes them difficult to use for pastry. But Nutter is as +soft as ordinary butter. The nut table butters are also very good, +especially the uncoloured varieties labelled "Wallaceite." + + +National Anti-Vaccination League. + +At first sight it may not seem that anti-vaccination has anything in +common with Food Reform. But anti-vaccination is concerned with healthy +living of which pure feeding is a part. The above League is doing a great +educational work. + + +Pitman Health Food Co. + +This firm is extremely enterprising and is managed by a most enthusiastic +Food Reformer. The several varieties of their "Vegsal" soups are very good +and particularly useful to the cook who is pressed for time. + + +Salutaris Water Co., Ltd. + +Salutaris Water is pure distilled water the use of which is, in my +opinion, of very great importance. This subject is discussed at length in +my little book "Distilled Water." + + +G. Savage & Sons. + +This firm has done and is doing a special and excellent work for Food +Reform. Besides being an up-to-date stores, they are the proprietors of +many very good preparations such as then "Nu-Era" wholemeal flour and +unpolished rice, Minerva olive oil, powder-o-nuts (rissole mixture), etc. +They pay carriage on 5/- orders and upwards. + + +Shearns. + +The founder of the fruit stores was known as the "Fruit King," and the +present proprietor maintains the same standard of excellence. In addition +he has established a health stores and restaurant. And I am pleased to +note that he has made arrangements to supply the special kitchen utensils +needed by the Food Reform cook. + + +Wallace P.R. Foods. + +These, although the last on the list, are not the least in point of value. +The Wallace Bakery is the only one in existence which supplies bread, +cakes, etc., made with very fine wholemeal flour, and entirely free from +yeast and baking powder. The firm also supplies jams, marmalade, etc., +made with fruit and cane sugar, and entirely free from preservatives. + + * * * * * + +T. J. BILSON & CO. + +88, Gray's Inn Road, London, W.C. + +_Importers of, and Dealers in Dried Fruits, Nuts and Colonial Produce._ + +CALIFORNIAN DRIED APRICOTS, PEACHES, PEARS. ALL KINDS OF DATES, FIGS, ETC. +NUTS OF EVERY DESCRIPTION, SHELLED AND NUT MEALS, SEEDLESS RAISINS, GREEN +GERMAN LENTILS, ETC. + +*THE FINEST FOOD ONLY KEPT IN STOCK.* + +AGAR AGAR (Vegetable Gelatine). + + +FOOD CHOPPERS. + +BILSON'S COKER-NUT BUTTER, + +Unequalled for Cooking Purposes. + +Agents for the IDA NUT MILL, which is the best mill ever offered for +grinding all kinds of nuts, cheese, etc. + +*Agents for MAPLETON'S and all Health Food Preparations*. + + * * * * * + +*DON'T* make the mistake, which haphazard vegetarians so often do, of +simply missing out the meat and taking "the rest." Not one in a hundred +can thrive on a diet of vegetables, stewed fruit, puddings and bread and +butter. Begin right and you will make a splendid success. + +*By far the easiest, safest and best way* is to use "Emprote" as the +basis, or principal nourishing ingredient, of any dish that replaces meat. + +"EMPROTE" is a beautifully prepared proteid powder-food, more nourishing +than meat and entirely free from all impurities. Its uses are almost +innumerable, but the chief points are (1) that it can be used without any +preparation at all, if necessary, and (2) that it has been proved, in +thousands of instances, to be a perfectly adequate and very easily +digested substitute for flesh-foods of all kinds. It has enabled all sorts +of men and women, under all sorts of conditions, to make a splendid +success of sensible food reform. Supplied by up-to-date Health Food +Stores, in tins, 1s. 10d. + +_(N.B.--E.M. Popular Proteid is similar to Emprote, but less concentrated +and a little cheaper.)_ + +Write to-day to + +EUSTACE MILES PROTEID FOODS Ltd. 40-42, CHANDOS ST., LONDON, W.C., for +FREE BOOKLET "How to Begin," a FREE SAMPLE of "EMPROTE," and Complete +Price List, mentioning _The Healthy Life Cook Book_. + + * * * * * + +*ENERGEN Flour + +WITH ADDED GLUTEN, RICH IN PROTEID BODY-BUILDING ELEMENTS*. May be used in +*ANY OF THE RECIPES IN THIS BOOK FOR MAKING PASTRY, PUDDINGS, &c.*, for +invalids and those requiring a highly nutritious, strength-giving diet. + +Specially recommended In oases of DIABETES, GOUT, RHEUMATISM, OBESITY, AND +INDIGESTION. + +At all Stores and Chemists, + +_Sole Makers_, + +The Therapeutic Foods Co. + +39, Bedford Chambers, Covent Garden, W.C. + +[Illustration: ENERGEN FOODS CREATE STRENGTH AND ENERGY.] + + * * * * * + +THE FOOD REFORM RESTAURANT + +1, 2 and 3, FURNIVAL STREET, HOLBORN, E.C. (Opposite Gray's Inn Road, next +door to Roneo, Ltd.) + +THE LARGEST VEGETARIAN RESTAURANT LATEST ADDITION: SPECIAL DINING ROOM + +LUNCHEONS AND LATE DINNERS. SPECIAL VALUE IN TEAS FROM 3.30. Open from 9 +to 8. Saturdays: 7 in Winter, 3 in Summer. + +Four Rooms Seating 100; One 60; One 12; To Let for Afternoon or Evening +Meetings. + + * * * * * + +*POST FREE PRICE LIST OF + +PHYSICAL REGENERATION LITERATURE*. + +BY C. LEIGH HUNT WALLACE. F.I.H., F.R.B.S. + +_Editor of "Herald of Health Quarterly."_ (SPECIMEN COPY SENT ON +APPLICATION.) + +Physianthropy. The Home Cure and Eradication of Disease. 168 pgs. 8d. +Cloth 1s. 2-1/2d. + +Salt in its Relation to Health and Disease. 18 pgs, 1-1/2d. + +Mary Jane's Experiences Among Those Vegetarians. 72 pgs. 7d. Cloth, 1s. +1-1/2d. + +The Drink Mania, its Cause and Only Cure. 36 pgs. 2d. + +History of Ideal Toilet Cream for Vegetarians, Fruitarians, Hygienists, +and Wallace-ites; also of Curative Ointments. 11 pgs. Price 1-1/2d. + +By JOSEPH WALLACE. + +Fermentation: The Primary Cause of Disease in Man and Animals. 8 pgs. +1-1/2d. + +Cholera: Its Prevention and Cure, and Home Nursing of Cases. By C. L. H. +W, 22 pgs. 2-1/2d. + +The Necessity of Small Pox in Nature as an Eradicator of Disease. Its +Rational Scientific Treatment. l-1/2d. + +By OSKAR KORSCHELT. + +_Formerly Prof. of Chem. in the University of Tokio, and Director of the +Chem. Lab. of Geological Club in Japan_. + +*The Wallace System of Cure* in Children's Diseases and in Diphtheria. +English Translation. _New Edit_. Editorial Introduction and Portrait of +Joseph Wallace. 38 pgs. 3d. + +*London: The "Herald of Health" Offices, 11, SOUTHAMPTON ROW, W.C.* + + * * * * * + +An Object Lesson in Sensible Food Reform + +--That is how one regular customer describes the excellent meals served +daily in the quiet, restful, unpretentious, and admirably managed + +Home Restaurant + +31, Friday Street (between Cannon Street & Queen Victoria Street), LONDON, +E.C. + +THREE FLOORS NOW OPEN. + + * * * * * + +WHEN IN DOUBT + +TRY BOURNEMOUTH. + +BOURNEMOUTH is ideal for change and rest at almost any time of the year. +Food Reformers will find a comfortable home in a most delightful +situation, near Cliffs, Chine and Winter Gardens at Loughtonhurst. + +Liberal table. Inclusive terms from 30/- per week. Electric Light. Massage +by Qualified Masseur. Electric Light Ray Bath. Station: Bournemouth West. +Telephone: 976 Bournemouth. + +LOUGHTONHURST, + +_Address_: WEST CLIFF GARDENS, BOURNEMOUTH. + +Mrs. HUME, _Proprietress_. + + * * * * * + +I.H.A. HEALTH FOODS + +Are the very Basis of Food Reform + +They were the pioneers of the movement in this country and STILL STAND +UNRIVALLED + +_Following are a few of our Specialities_: + +*GRANOSE* + +Acknowledged to be the most valuable family food of its kind. Granose is +wheat in the form of crisp, delicate flakes, thoroughly cooked and so +rendered highly digestible. While it is given to very young infants with +great success it is an all-round family food and is increasing in +popularity everywhere. + +Free samples supplied to _bona-fide_ inquirers. + +*PROTOSE* + +A delicious substitute for meat, guaranteed to be free from all chemical +impurities. Thoroughly cooked, highly nutritious, and digestible. Made +entirely from choice nuts and wheat. + +*AVENOLA* + +Makes superior porridge in one minute: also good as a basis for vegetarian +"Roasts." Children are delighted with it for breakfast. Very nourishing. + +*NUTTOLENE* + +Without doubt the most delicate and tempting substitute for meat pastes. +Makes excellent sandwiches and is capable of a variety of uses. + +*HEALTH COFFEE* + +A wholesome beverage made entirely from cereals. Should be used in place +of tea and ordinary coffee. + +*I.H.A. HEALTH BISCUITS* + +The distinguishing feature of our biscuits is that they are absolutely +pure, nourishing and digestible. We make a variety combining wholesomeness +with palatableness. + +Everybody who studies his health should become acquainted with our Health +Foods, for they are *manufactured in the interests of health and NOT +merely for profit.* + +Ask your dealer for our complete Price List or send direct to the + +*International Health Association, Ltd. + +STANBOROUGH PARK, WATFORD, HERTS.* + + * * * * * + +*MANHU CEREAL FOODS* + +British Manufacture + +FLAKED WHEAT + +In 2 lb. packets. + +An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, where +DIGESTION is weak, a Natural Remedy for Constipation + +MANHU FLOUR FOR BROWN BREAD + +More easily digested than ordinary Wholemeal. + +Can be baked without kneading. + +FLAKED FOODS IN VARIETY. + +Pure Wholesome Foods for Porridge, Puddings, etc. + +Very easily cooked. + +AND + +Manhu Diabetic Foods + +Starch-changed, Palatable, Inexpensive. + +Supplied at all Health Food Stores. Nearest Agents with Price Lists on +application. + +MANUFACTURED BY +THE MANHU FOOD CO., LTD. + +Vauxhall Mills, Blackstock Street, LIVERPOOL, +23, Mount Pleasant, LONDON, W.C. + + * * * * * + +VACCINATION. + +Some Reasons why YOU should support the National Anti-Vaccination League. + +BECAUSE it works for the abolition of one of the most absurd, yet +disgusting, superstitions that has ever plagued mankind. + +BECAUSE those who will not take animal flesh into their mouths should not +allow animal poisons to be inserted into their blood. + +BECAUSE by the abolition of vaccination, the way is made clear for +attending to sanitation, and adopting a better way of living. + +BECAUSE by doing so you will help to free our soldiers and sailors from +the burden of compulsion, which they detest, which frequently causes +serious illness, occasionally even death, and hinders recruiting. + +BECAUSE as fast as the numbers of those vaccinated in the United Kingdom +have decreased, the smallpox death rate has fallen. + +BECAUSE in the production of vaccine lymph, calves are subjected to severe +torture. + +BECAUSE the League has no large endowments or Government grants. + +Write Miss L. LOAT, _Secretary,_ + +THE NATIONAL ANTI-VACCINATION LEAGUE, + +27, Southampton Street, Strand, London, W.C. + + * * * * * + +FOUR GOOD THINGS + +"PITMAN" SEA-SIDE PASTE + +Don't mistake it for a high-class fish paste, it being made from the +finest products of the Vegetable Kingdom, of superior flavour and free +from preservatives. Will keep indefinitely opened or unopened. Makes +delicious sandwiches.* 4-1/2d. per glass. + +SAVOURY NUTO CREAM FRITTERS + +An ideal quickly prepared dish in place of Meat. appetising, nutritious, +sustaining. Full directions on cartons. 2-1/2d. per 1/4-lb. packet, 9d. +per 1-lb. packet. + +NUT MEAT BRAWN + +Savoury or Tomato. A delightful combination of "Pitman" Nut Meats (the +outcome of years of research to produce unique, delicately flavoured, +well-balanced, and highly nutritious foods, each a perfect substitute for +flesh meat), and pure, carefully seasoned vegetable jelly, so blended to +make an appetising and nutritious dish. Per tin, 1/2-lb., 6d.; 1-lb., +10-1.2d.: 1-1/2-lb., 1s. 2d. + +DELICIOUS VEGSAL SOUPS + +Makes 1 pint of Rich Nourishing Soup for 3d. MADE IN TWELVE VARIETIES: +Asparagus, Brown Haricot, Celery. Green Pea, Lentil, Mulligatawny, +Mushroom, Nuto, Nuto Cream, Nutmarto, Spinach, Vigar. 2-oz. tin (1 pint), +3d.; 1-doz. assorted tins in box, 3s.; 1-lb. tins, 1s. 8d.; 7-lb, tins, +10s. 6d. + +_Ask your Stores for them, or_ + +Assorted Orders of 5s. value carriage paid. + +_From the Sole Manufacturers_ + +_PITMAN HEALTH FOOD Co., 313, ASTON BROOK STREET, BIRMINGHAM. + +Full catalogue of Health Foods. Diet Guide, and copy of "Aids to the +Simpler Diet," post free, two stamps_. + + * * * * * + +The Health-giving Table Water + +SALUTARIS + +DISTILLED + +Aerated or Still. + +Also-- + +"AD" brand of Distilled Water for Cooking Purposes. + +Made only by the SALUTARIS Water Co., Ltd., 236, Fulham Rd., London. + + * * * * * + +The Supremely Digestible Wholemeal Flour "Nu-Era" (regd.) + +The very best wheat the world produces ground between stones to an +exceeding fineness so that the resulting meal is free from all irritating +properties--and containing the full food-value of the ripened grain. Can +be used in place of white flour for all purposes, with immense benefits to +flavour _and_ to health. Supplied only in sealed linen bags containing +3-lbs. and 7-lbs. + +For prices, particulars, and carriage terms, apply to-- + +_G. SAVAGE & SONS_, Purveyors of Pure Food, 53, ALDERSGATE ST., LONDON, +E.C. + +_See also our advertisement on opposite page_ + +[Illustration] + + * * * * * + + + + + +End of the Project Gutenberg EBook of The Healthy Life Cook Book, 2d ed. +by Florence Daniel + +*** END OF THIS PROJECT GUTENBERG EBOOK THE HEALTHY LIFE COOK BOOK, 2D ED. *** + +***** This file should be named 10632-8.txt or 10632-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/0/6/3/10632/ + +Produced by Feorag NicBhride and PG Distributed Proofreaders + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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For +example an eBook of filename 10234 would be found at: + + https://www.gutenberg.org/1/0/2/3/10234 + +or filename 24689 would be found at: + https://www.gutenberg.org/2/4/6/8/24689 + +An alternative method of locating eBooks: + https://www.gutenberg.org/GUTINDEX.ALL + + diff --git a/old/10632-8.zip b/old/10632-8.zip Binary files differnew file mode 100644 index 0000000..d6dfe79 --- /dev/null +++ b/old/10632-8.zip diff --git a/old/10632.txt b/old/10632.txt new file mode 100644 index 0000000..82fdac7 --- /dev/null +++ b/old/10632.txt @@ -0,0 +1,4150 @@ +Project Gutenberg's The Healthy Life Cook Book, 2d ed., by Florence Daniel + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Healthy Life Cook Book, 2d ed. + +Author: Florence Daniel + +Release Date: January 8, 2004 [EBook #10632] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE HEALTHY LIFE COOK BOOK, 2D ED. *** + + + + +Produced by Feorag NicBhride and PG Distributed Proofreaders + + + + +The Healthy Life Cook Book + +by + +Florence Daniel + +Second Edition + +1915 + + + +A DELICIOUS PORRIDGE CAN BE MADE BY MIXING + +ROBINSON'S "PATENT" GROATS "IN POWDER FORM" + +::AND:: + +ROBINSON'S "PATENT" BARLEY "IN POWDER FORM" + +IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY. + + + + +Preface + + +This little book has been compiled by special and repeated request. +Otherwise, I should have hesitated to add to the already existing number +of vegetarian cookery books. It is not addressed to the professional cook, +but to those who find themselves, as I did, confronted with the necessity +of manufacturing economical vegetarian dishes without any previous +experience of cooking. An experienced cook will doubtless find many of the +detailed instructions superfluous. + +The original idea was to compile a cookery book for those vegetarians who +are non-users of milk and eggs. But as this would have curtailed the +book's usefulness, especially to vegetarian beginners, the project was +abandoned. At the same time, non-users of milk and eggs will find that +their interests have been especially considered in very many of the +recipes. + +All the recipes have been well tested. Many of them I evolved myself after +repeated experiments. Others I obtained from friends. But all of them are +used in my own little household. So that if any reader experiences +difficulty in obtaining the expected results, if she will write to me, at +3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I +shall be glad to give any assistance in my power. + +I desire to record my gratitude here to the friends who have sent me +recipes; to the graduate of the Victoria School of Cookery, who assisted +me with much good advice; to Cassell's large Dictionary of Cookery, from +which I gathered many useful hints; to the _Herald of Health_, which first +published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. +and B. May's Cookery Book, from whence emanates the idea of jam without +sugar. Lastly, I would thank Mrs. Hume, of "Loughtonhurst," Bournemouth, +with whom I have spent several pleasant holidays, and who kindly placed +her menus at my disposal. + +FLORENCE DANIEL. + + + + +Preface to Second Edition + + +This little cookery book was originally published for that "straiter" sect +of food-reformers who abstain from the use of salt, yeast, etc. But, owing +to repeated requests from ordinary vegetarians, who find the book useful, +I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, +etc. I have put all these in the chapter entitled "Extra Recipes." To go +to the opposite extreme there is a short chapter for "unfired feeders." +Other new recipes have also been added. + +The note _re_ Salads has been borrowed from E.J. Saxon, and the Vegetable +Stew in Casserole Cookery from R. & M. Goring, in _The Healthy Life_. + +FLORENCE DANIEL. + + + + +_Everyday Fitness_ + +You want food you can eat every day, knowing that it is bringing you +nearer and nearer to real Fitness, the Fitness which lasts all day, and +survives even Sunday or a Summer Holiday. + +'P.R.' Foods are Everyday Foods. They take the place of white bread, and +white flour biscuits, of expensive dairy butter, of sloppy indigestible +porridge, and so on. They are the Foods which keep you fit all the +time--you, and your husband, and the children. They are made along +absolutely scientific lines in a factory which is probably unique +throughout the world. They are the standard of pure food production. Their +daily use is the Direct Route to Fitness All the Time. + +You ought to know about them, and try them. Send us *6d.* (P.O. or +stamps), and we will post you a splendid lot of samples and a budget of +practical information. Do it now. + +Or we can send you our Special Trial Parcel, comprising all the principal +'P.R.' Products, carriage paid (in U.K.) for *5/-*. + +The Wallace 'P.R.' Foods Co., Ltd., 81, Tottenham Lane. Hornsey. London, N. + + * * * * * + +*The Finest Coffee the World Produces-- + +'P.R.' COFFEE* + +Choicest hill-grown berries, the pick of the world's finest plantations, +roasted by Electric Heat. Result: superb favour and freedom from ill +effects. Ideal for dyspeptics. Strongly recommended by the Author of this +Book. 1-lb. post paid 2/2, or + +*Free Sample Canister* (to make 2 cups), from + +The Wallace P.R. Foods Co., Ltd., 81, Tottenham Lane, Hornsey, + +LONDON, N. + +[Illustration] + + * * * * * + + + + +Contents + + +I. UNFERMENTED BREAD + +II. SOUPS + +III. SAVOURY DISHES (AND NUT COOKERY) + +IV. CASSEROLE COOKERY + +V. CURRIES + +VI. VEGETABLES + +VII. GRAVIES AND SAUCES + +VIII. EGG COOKERY + +IX. PASTRY, SWEET PUDDINGS, JELLIES, &c. + +X. CAKES AND BISCUITS + +XI. JAM, MARMALADE, ETC. + +XII. SALADS, BEVERAGES, ETC. + +XIII. EXTRA RECIPES + +XIV. UNFIRED FOOD + +XV. WEIGHTS AND MEASURES, AND UTENSILS + +XVI. MENUS, ETC. + +INDEX + + * * * * * + +_HEALTHY LIFE BOOKLETS + +Bound in Art Vellum. 1 s. net each._ + +1. THE LEAGUE AGAINST HEALTH. By Arnold Eiloart, B.Sc., Ph.D. + +2. FOOD REMEDIES. By Florence Daniel. + +3. INSTEAD OF DRUGS. By Arnold Eiloart, B.Sc., Ph.D. + +4. THE HEALTHY LIFE COOK BOOK. By Florence Daniel. + +5. NATURE VERSUS MEDICINE. By Arnold Eiloart, B.Sc., Ph.D. + +6. DISTILLED WATER. By Florence Daniel. + +7. CONSUMPTION DOOMED. By Dr. Paul Carton. + +8. NO PLANT DISEASE. By Arnold Eiloart, B.Sc., Ph.D. + +9. RHEUMATISM AND ALLIED AILMENTS. By Dr. H. Valentine Knaggs. + +10. RIGHT DIET FOR CHILDREN. By Edgar J. Saxon. + +11. SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton. + +12. UNFIRED FOOD IN PRACTICE. By Stanley Gibbon. + +13. THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs. + +14. HOW THE MIND HEALS AND WHY. By Florence Daniel. + +15. OSTEOPATHY. By Florence Daniel. + +16. A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker + +17. HEALTH THROUGH BREATHING. By Olgar Lazarus. + +18. WHAT TO EAT AND HOW MUCH. By Florence Daniel. + +_Nos. 14, 15 and 18 are in preparation_. + +LONDON: C. W. DANIEL, LTD., Graham House, Tudor Street, E.C. + +* * * * * + + + + +I.--UNFERMENTED BREAD. + + +1. COLD WATER BREAD. + +1-1/4 lb. fine wholemeal flour to 3/4 pint water. + +Put the meal into a basin, add the water gradually, and mix with a clean, +cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, +will not be so light as that mixed with a light cool hand.) Knead lightly +for 20 minutes. (A little more flour may be required while kneading, as +some brands of meal do not absorb so much water as others, but do not add +more than is absolutely necessary to prevent the fingers sticking.) Put +the dough on to a floured board and divide into four round loaves. Prick +with a fork on top. + +The colder the water used, the lighter the bread, and if the mixing be +done by an open window so much the better, for unfermented bread is +air-raised. Distilled or clean boiled rain-water makes the lightest bread. +But it should be poured backwards and forwards from one jug to another +several times, in order to aerate it. + +_Another method_ of mixing is the following:--Put the water into the basin +first and stir the meal quickly into it with a spatula or wooden spoon. +When it gets too stiff to be stirred, add the rest of the meal. Knead for +two minutes, and shape into loaves as above. + +BAKING.--Bake on the bare oven shelf, floored. If possible have a few +holes bored in the shelf. This is not absolutely necessary, but any tinker +or ironmonger will perforate your shelf for a few pence. Better still are +wire shelves, like sieves. (This does not apply to gas ovens.) + +Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of +flour in a patty pan, and put in the oven for five minutes. At the end of +that time, if the flour is a light golden-brown colour, the oven is right. +Now put in the bread and keep the heat of the oven well up for half an +hour. At the end of this time turn the loaves. Now bake for another hour, +but do not make up the fire again. Let the oven get slightly cooler. The +same result may perhaps be obtained by moving to a cooler shelf. It all +depends on the oven. But always start with a hot oven, and after the first +half hour let the oven get cooler. + +Always remember, that the larger the loaves the slower must be the baking, +otherwise they will be overdone on the outside and underdone in the middle. + +Do not open the oven door oftener than absolutely necessary. + +If a gas oven is used the bread must be baked on a baking sheet placed on +a sand tin. A sand tin is the ordinary square or oblong baking tin, +generally supplied with gas stoves, filled with silver sand. A baking +sheet is simply a piece of sheet-iron, a size smaller than the oven +shelves, so that the heat may pass up and round it. Any ironmonger will +cut one to size for a few pence. Do not forget to place a vessel of water +(hot) in the bottom of the oven. This is always necessary in a gas oven +when baking bread, cakes or pastry. + +It must not be forgotten that ovens are like children they need +understanding. The temperature of the kitchen and the oven's nearness to a +window or door will often make a difference of five or ten minutes in the +time needed for baking. One gas oven that I knew never baked well in +winter unless a screen was put before it to keep away draughts! + +ROLLS.--If you desire to get your bread more quickly it is only a question +of making smaller loaves. Little rolls may be cut out with a large egg-cup +or small pastry cutter, and these take any time from twenty minutes to +half an hour. + + +2. EGG BREAD. + +9 ozs. fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size +of walnut. + +Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at +most ironmongers) and let it remain in hot oven until it boils. Well whisk +egg, and add to it the milk and water. Sift into this liquid the +wholemeal, stirring all the time. Pour this batter into the hot buttered +tin. Bake in a very hot oven for 50 minutes, then move to a cooler part +for another 50 minutes. When done, turn out and stand on end to cool. + + +3. GEM BREAD. + +Put into a basin a pint of cold water, and beat it for a few minutes in +order to aerate it as much as possible. Stir gently, but quickly, into +this as much fine wholemeal as will make a batter the consistency of thick +cream. It should just drop off the spoon. Drop this batter into very hot +greased gem pans. Bake for half an hour in a hot oven. When done, stand on +end to cool. They may appear to be a little hard on first taking out of +the oven, but when cool they should be soft, light and spongy. When +properly made, the uninitiated generally refuse to believe that they do +not contain eggs or baking-powder. + +There are proper gem pans, made of cast iron (from 1s.) for baking this +bread, and the best results are obtained by using them. But with a +favourable oven I have got pretty good results from the ordinary +baking-tins with depressions, the kind used for baking small cakes. But +these are a thinner make and apt to produce a tough crust. + + +4. HOT WATER ROLLS. + +This bread has a very sweet taste. It is made by stirring boiling water +into any quantity of meal required, sufficient to form a stiff paste. Then +take out of the basin on to a board and knead quickly with as much more +flour as is needed to make it workable. Cut it into small rolls with a +large egg-cup or small vegetable cutter. The quicker this is done the +better, in order to retain the heat of the water. Bake from 20 to 30 +minutes. + + +5. OATCAKE. + +Mix medium oatmeal to a stiff paste with cold water. Add enough fine +oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into +biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf, +sprinkled with fine oatmeal, until a very pale brown. Flour may be used in +place of the fine oatmeal, as the latter often has a bitter taste that +many people object to. The cause of this bitterness is staleness, but it +is not so noticeable in the coarse or medium oatmeal. Freshly ground +oatmeal is quite sweet. + + +6. RAISIN LOAF. + +1 lb. fine wholemeal, 6 oz. raisins, 2 oz. Mapleton's nutter, water. + +Well wash the raisins, but do not stone them or the loaf will be heavy. If +the stones are disliked, seedless raisins, or even sultanas, may be used, +but the large raisins give rather better results. Rub the nutter into the +flour, add the raisins, which should be well dried after washing, and mix +with enough water to form a dough which almost, but not quite drops from +the spoon. Put into a greased tin, which should be very hot, and bake in a +hot oven at first. At the end of twenty minutes to half an hour the loaf +should be slightly browned. Then move to a cooler shelf, and bake until +done. Test with a knife as for ordinary cakes. + +For this loaf a small, deep, square-cornered tin is required (price +6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be +used in place of the 2 ozs. nutter. + + +7. SHORTENED BREAD. + +Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a +stiff dough with cold water. Knead lightly but well. Shape into small buns +about 1 inch thick. Bake for an hour in a moderate oven. + + + + +II.--SOUPS. + + +Soups are of three kinds--clear soups, thick soups, and purees. A clear +soup is made by boiling fruit or vegetables (celery, for example) until +all the nourishment is extracted, and then straining off the clear liquid. +A little sago or macaroni is generally added and cooked in this. When +carrots and turnips are used, a few small pieces are cut into dice or +fancy shapes, cooked separately, and added to the strained soup. Thick +soups always include some farinaceous ingredients for thickening (flour, +pea-flour, potato, etc.). Purees are thick soups composed of any vegetable +or vegetables boiled and rubbed through a sieve. This is done, a little at +a time, with a wooden spoon. A little of the hot liquor is added to the +vegetable from time to time to assist it through. + + +1. BARLEY BROTH. + +1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks +celery, 1 tea-cup pearl barley, 3 qts. water. (The celery may be omitted +if desired, or, when in season, 1 tea-cup green peas may be substituted.) + +Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, +and barley. Shred all the vegetables finely; put in saucepan with the +water. Bring to the boil and slowly simmer for 5 hours. Add the chopped +parsley and serve. + + +2. CREAM OF BARLEY SOUP. + +Make barley broth as in No. 1. Then strain it through a wire strainer. +Squeeze it well, so as to get the soup as thick as possible, but do not +rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook +to a pulp very gently in a closed saucepan (don't add water). Add to the +barley soup, boil up once, and serve. + +In cases of illness, especially where the patient is suffering from +intestinal trouble, after preparing as above, strain through a fine +muslin. It should also be prepared with distilled, or clean boiled +rain-water. + + +3. CLEAR CELERY SOUP. + +1 head celery, 2 tablespoons sago, 2 qts. water. + +Wash the celery, chop into small pieces, and stew in the water for 2 +hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1 +hour. + +For those who prefer a thick soup, pea-flour may be added. Allow 1 level +tablespoon to each pint of soup. Mix with a little cold water, and add to +the boiling soup. One or two onions may also be cooked with the celery, if +liked. + + +4. CHESTNUT SOUP. + +1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped +parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water. + +First put on the chestnuts (without shelling or pricking) in cold water, +and boil for an hour. Then remove shells and put the nuts in an enamelled +saucepan with the fat. Fry for 10 minutes. Add the flour gradually, +stirring all the time, then add the water. Cook gently for half an hour. +Lastly, add the parsley, boil up, and serve. + +It is rather nicer if the flour is omitted, the necessary thickness being +obtained by rubbing the soup through a sieve before adding the parsley. +Those who do not object to milk may use 1 pint milk and 1 pint water in +place of the 1-1/2 pints water. + + +5. FRUIT SOUP. + +Fruit soups are used extensively abroad, although not much heard of in +England. But they might be taken at breakfast with advantage by those +vegetarians who have given up the use of tea, coffee and cocoa, and object +to, or dislike, milk. The recipe given here is for apple soup, but pears, +plums, etc., may be cooked in exactly the same way. + +1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago. + +Wash the apples and cut into quarters, but do not peel or core. Put into a +saucepan with the water and sugar and flavouring to taste. When sweet, +ripe apples can be obtained, people with natural tastes will prefer no +addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow +part of lemon rind may be added. Stew until the apples are soft. Strain +through a sieve, rubbing the apple pulp through, but leaving cores, etc., +behind. Wash the sago, add to the strained soup, and boil gently for 1 +hour. Stir now and then, as the sago is apt to stick to the pan. + + +6. HARICOT BEAN SOUP. + +2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley +or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon +lemon juice. + +For this soup use the small white or brown haricots. Soak overnight in 1 +qt. of the water. In the morning add the rest of the water, and boil until +soft. It may then be rubbed through a sieve, but this is not imperative. +Add the chopped parsley, the lemon juice, and the butter. Boil up and +serve. If tomato pulp is preferred for flavouring instead of parsley, skin +the tomatoes and cook slowly to pulp (without water) before adding. + + +7. LENTIL SOUP. + +4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4 +sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. +butter. + +Either the red, Egyptian lentils, or the green German lentils may be used +for this soup. If the latter, soak overnight. Stew the lentils very gently +in the water for 2 hours, taking off any scum that rises. Well wash the +vegetables, slice them, and add to the soup. Stew for 2 hours more. Then +rub through a sieve, or not, as preferred. Add the lemon juice, herb +powder, and butter (nut or dairy), and serve. + + +8. MACARONI SOUP. + +1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or +1 lb. tomatoes. + +Break the macaroni into small pieces and add to the stock when nearly +boiling. Cook with the lid off the saucepan until the macaroni is swollen +and very tender. (This will take about an hour.) If onions are used for +flavouring, steam separately until tender, and add to soup just before +serving. If tomatoes are used, skin and cook slowly to pulp (without +water) before adding. If the vegetable stock is already strong and +well-flavoured, no addition of any kind will be needed. + + +9. PEA SOUP. + +Use split peas, soak overnight, and prepare according to recipe given for +lentil soup. + + +10. POTATO SOUP. + +Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.) +Cut into small pieces, and put into a saucepan with enough water to cover +them. Add three large onions (sliced), unless tomatoes are preferred for +flavouring. Bring to the boil, then simmer until the potatoes are cooked +to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water +or 1 pint milk, and a little nutmeg if liked. Boil up and serve. + +If the milk is omitted, the juice and pulp of two or three tomatoes may be +added, and the onions may be left out also. + + +11. P.R. SOUP. + +1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 +tablespoons coarsely chopped parsley. + +This soup figures often in the diet sheet of the Physical Regenerationists +for gouty and rheumatic patients, but in addition to being a valuable +medicine on account of its salts, it is the most delicious clear soup that +I know of. To make: chop the ingredients to dice, cover closely, and +simmer until the quantity of liquid is reduced to one half. + + +12. P.R. BEEF TEA SUBSTITUTE. + +1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water, +flavouring. + +To make the bran water, boil 1 measure of bran with 4 measures of water +for not less than 30 minutes. Simmer together the barley, lentils, and +bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter +into a pan with 1 lb. sliced onions. Shake over fire until brown, but do +not let them burn or the flavour of the soup will be spoilt. Add these to +the stock at the end of the first hour. Any other vegetable liked may be +chopped to dice and added. + +Tomato may be substituted for the onion if preferred and no fat used. +Strain through a hair sieve, and serve the clear liquid after boiling up. + + +13. SAGO SOUP. + +6 ozs. sago, 2 qts. stock, juice of 1 lemon. + +Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon +juice and stock, and stew for 1 hour. + + +14. TOMATO SOUP. + +1 qt. water or white stock, 1 lb. tomatoes. + +Slice the tomatoes, and simmer very gently in the water until tender. Rub +through a sieve. Boil up and serve. + + +15. VEGETABLE STOCK. + +To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. +In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. +Clean apple peelings and cores, and any fresh vegetable cuttings may also +be added with advantage. For white stock, use the white haricot beans, +rice, or macaroni in place of lentils or brown haricots. Soak the pulse +overnight, and simmer with the vegetables for 4 hours. Any stock not used +should be emptied out of the stock pot, and boiled up afresh each day. + + + + +III.--SAVOURY DISHES. + + +The recipes following are intended to be used as substitutes for meat, +fish, etc. + +The body needs for its sustenance water, mineral salts, [Footnote: I +allude to mineral salts as found in the vegetable kingdom, not to the +manufactured salts, like the ordinary table salt, etc., which are simply +poisons when taken as food.] fats and oils, carbo-hydrates (starch and +sugar), and proteids (the flesh and muscle-forming elements). All +vegetable foods (in their natural state) contain all these elements, and, +at a pinch, human life might be supported on any one of them. I say "at a +pinch" because if the nuts, cereals and pulses were ruled out of the +dietary, it would, for most people, be deficient in fat and proteid. +Wholewheat, according to a physiologist whose work is one of the standard +books on the subject, is a perfectly-proportioned, complete food. Hence it +is possible to live entirely on good bread and water. + +Nuts are the best substitute for flesh meat. Next in order come the +pulses. After these come wholewheat and unpolished rice. Both nuts and +pulses contain, like flesh meat, a large quantity of proteid in a +concentrated form. No one needs more than 1/4 lb. per day, at most, of +either. (Eggs, of course, are a good meat substitute, so far as the +percentage of proteid is concerned.) + + +1. ALMONDS, ROASTED. + +Take any quantity of shelled almonds and blanch by pouring boiling water +on them. The skins can then be easily removed. Lay the blanched almonds on +a tin, and bake to a pale yellow colour. On no account let them brown, as +this develops irritating properties. To be eaten with vegetable stews and +pies. (That is, with any stew or pie which contains neither nuts nor +pulse.) + + +2. CHESTNUTS, BOILED. + +An excellent dish for children and persons with weak digestive powers. The +chestnuts need not be peeled or pricked, but merely well covered with cold +water and brought to the boil, after which they should boil for a good +half hour. Drain off the water and serve hot. They may also be boiled, +peeled, mashed and eaten with hot milk. + + +3. CHESTNUT SAVOURY. + +Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes. +Barely cover with water, and stew gently until tender. When done, add some +chopped parsley and thicken with chestnut flour or fine wholemeal. For +those who prefer it, milk and dairy butter may be substituted for the +water and nut fat. + + +4. CHESTNUT PIE. + +1 lb. chestnuts, 1/2 lb. tomatoes, short crust. + +Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in +slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in +alternate layers. Cover with short crust (pastry recipe No. 3) and bake +until a pale brown. Serve with parsley, tomato, or white sauce. + + +5. CHESTNUT RISSOLES. + +1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1 +egg. + +Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add +the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as +much of this as required to moisten the chestnut, and mix it to a stiff +paste. Shape into firm, round, rather flat rissoles, roll in white flour, +and fry in deep oil or fat to a golden brown colour. Serve with parsley or +tomato sauce. + +For those who take eggs, the rissoles may be moistened and bound with a +beaten egg instead of the cornflour and water. They may also be rolled in +egg and bread-crumbs after flouring. + + +6. HARICOT BEANS, BOILED. + +1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice. + +The small white or brown haricots should be used for this dish. Wash well, +and soak overnight in the water. In the morning put in a saucepan in the +same water and bring to the boil. Simmer slowly for 3 hours. When done +they mash readily and look floury. Drain off any water not absorbed. Add +the butter and lemon juice, and shake over the fire until hot. Serve with +parsley or white sauce. + + +7. HARICOT RISSOLES. + +1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon +juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley. + +Cook the haricots as in preceding recipe. Mash well with a fork, add the +onion finely grated, and the parsley or herbs. (This may be omitted if +preferred.) Form into firm, round, rather flat rissoles. Roll in white +flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato +sauce, brown gravy, or parsley sauce. + + +8. LENTILS, STEWED. + +1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon +juice. + +Use either the red Egyptian, or the green German lentils. Wash well in +several waters, drain, and put to soak overnight in the water. Use this +same water for cooking. Cook very slowly until the lentils are soft and +dry. They should just absorb the quantity of water given. (If cooked too +quickly it may be necessary to add a little more.) A little thyme or herb +powder may be cooked with the lentils, if liked. When done, drain off any +superfluous water, add the butter and the lemon juice, shake over the fire +until hot. Serve with baked potatoes and tomato sauce. + + +9. LENTIL PASTE. + +1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. +nutter, 2 teaspoons lemon juice, 1/2 a nutmeg. + +Well wash the lentils and place on the fire with just enough water to +cover them. Simmer gently until quite soft. Add the butter, lemon juice, +nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for +10 minutes. Put in jars, and when cold pour some melted butter or nutter +on the top. Tomato juice may be used in place of the lemon juice if +preferred. + + +10. LENTIL AND LEEK PIE. + +2 cups lentils, 12 small leeks, 4 cups water, short crust. + +Put the lentils, water, and leeks, finely shredded, into a covered jar or +basin. Bake in a slow oven until done. Put into a greased pie-dish and +cover with short crust. (If lentils are very dry, add a little more +water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable +in season, except spinach or artichokes. + + +11. LENTIL RISSOLES. + +1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, +cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated +lemon rind, 2 teaspoons mixed herbs. + +Cook the lentils slowly in a saucepan with the water until they are soft +and dry. Steam the onions. If Kornules are used, add as much boiling water +to them as they will only just absorb. If bread-crumbs are used, do not +moisten them. Add the grated yellow part of the lemon rind and the herbs. +Mix all the ingredients well together and slightly moisten with rather +less than a tablespoonful of water in which is dissolved a teaspoonful of +raw cornflour. This is important, as it takes the place of egg for binding +purposes. Shape into round, flat rissoles, roll in white flour, and fry in +boiling oil or fat until a golden-brown colour. + +A beaten egg may be used for binding in place of the cornflour, and the +rissoles may be dipped in egg and rolled in breadcrumbs before frying. +Serve hot with brown gravy or tomato sauce. Or cold with salad. + + +12. MACARONI AND TOMATO. + +1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley. + +Use the best quality of macaroni. The smaller kinds are the most +convenient as they cook more quickly. Spargetti is a favourite kind with +most cooks. Break the macaroni into small pieces and drop it into fast +boiling water. Cook with the lid off until quite tender. Be particular +about this, as underdone macaroni is not a pleasant dish. (With a little +practise the cook will be able to calculate how much water is needed for +it all to be absorbed by the time the macaroni is done.) When done, drain +well, add the butter, and shake over the fire until hot. + +While the macaroni is cooking, skin the tomatoes, break in halves, and put +into a tightly-covered saucepan. (Do not add water.) Set at the side of +the stove to cook very slowly. They should never boil. When reduced to +pulp they are done. + +Pile the macaroni in the middle of a rather deep dish, and sprinkle with +chopped parsley. Pour the tomato round and serve. + + +13. MUSHROOM AND TOMATO. + +Many food reformers consider mushrooms to be unwholesome, and indeed, in +the ordinary way, they are best left alone. But if they can be obtained +quite fresh, and are not the forced, highly-manured kinds, I do not think +they are injurious. But the very large variety, commonly called horse +mushrooms, should not be eaten. + +Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in +just enough nutter to prevent them sticking to the pan. Cook until quite +tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same +pan, taking care not to add more nutter than is absolutely necessary. When +tender, arrange the tomato slices round and on the mushrooms. Pour a +tablespoonful or more, according to the amount cooked, of hot water into +the pan. Stir well and boil up. Pour the gravy formed over the mushrooms, +and serve. + + +14. NUT COOKERY. + +For nut-cookery, a nut mill or food chopper of some kind is necessary. A +tiny food chopper, which can be regulated to chop finely or coarsely as +required, may be bought for 3s. at most food-reform stores. It also has an +attachment which macerates the nuts so as to produce "nut butter." The +larger size at 5s. is the more convenient for ordinary use. If only one +machine can be afforded, the food chopper should be the one chosen, as it +can also be used for vegetables, breadcrumbs, etc. The nut-mill proper +flakes the nuts, it will not macerate them, and is useful for nuts only. +But flaked nuts are a welcome and pretty addition to fruit salads, stewed +fruits, etc. + +If the nuts to be milled or ground clog the machine, put them in a warm +oven until they just begin to change colour. Then let them cool, and they +will be found crisp and easy to work. But avoid doing this if possible, as +it dries up the valuable nut oil. + + +15. NUT ROAST. + +2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 +breakfast cups ground nuts, nutter. + +Any shelled nuts may be used for this roast. Some prefer one kind only; +others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new +walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with +pine-kernels. A good mixture is one consisting of equal quantities of +blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict +economy is a consideration, peanuts may be used. Put a few of each kind +alternately into the food chopper and grind until you have enough to fill +two cups. Mix with the same quantity breadcrumbs. Grate the onions, +discard all tough pieces, using the soft pulp and juice only with which to +mix the nuts and crumbs to a very stiff paste. If onions are disliked, +skin and mash two tomatoes for the same purpose. Or one onion and one +tomato may be used. + +Well grease a pie-dish, fill it with the mixture, spread a few pieces of +nutter (or butter) on the top, and bake until brown. + +_Another method_.--For those who use eggs, the mixing may be done with a +well-beaten egg. The mixture may also be formed into an oblong roast, +greased, and baked on a tin. Serve with brown gravy or tomato sauce. + + +16. NUT RISSOLES. + +Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs +if liked. Form into small, flat rissoles, roll them in white flour, and +fry in deep fat or oil. Serve hot with gravy, or cold with salad. + + +17. NUT PASTE. + +A nourishing paste for sandwiches is made by macerating pine-kernels with +the "nut butter" attachment of the food chopper, and flavouring with a +little fresh tomato juice. This must be used the same day as made as it +will not keep. + +_Another method_.--Put equal quantities of pea-nuts and pine-kernels into +a warm oven until the latter just begin to colour. The skins of the +pea-nuts will now be found to rub easily off. Put the mixed nuts through +the macerator and mix to a stiff paste with some tomato juice. Put in a +saucepan and heat to boiling point. Pour melted butter over top. This may +be kept until the next day, but no longer. + + +18. NUT AND LENTIL ROAST AND RISSOLES. + +Proceed as for nut roast or rissoles, but use cold stewed lentils (see +recipe) in the place of bread-crumbs. + + +19. PINE KERNELS, ROASTED. + +Put on a tin in a warm oven, bake until a very pale golden colour. On no +account brown. Serve with vegetable stew. + + +20. RICE, BOILED. + +1 cup unpolished rice, 3 cups water. + +Put the rice on in cold water, and bring it gradually to the boil. Boil +hard for 5 minutes, stirring once or twice. Draw it to the side of the +stove, where it is comparatively cool, or, if a gas stove is used, put the +saucepan on an asbestos mat and turn the gas as low as possible. The water +should now gradually steam away, leaving the rice dry and well cooked. +Serve plain or with curry. + + +21. RICE, SAVOURY. + +Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in +very little fat. Add this to the cooked rice with butter the size of a +walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve +with peeled baked potatoes and baked tomatoes. + + +22. RICE AND EGG FRITTERS. + +Mix any quantity of cold boiled rice with some chopped parsley and +well-beaten egg. Beat the mixture well, form into small fritters, roll in +egg and bread-crumbs or white flour, and fry to a golden brown. Serve with +egg sauce. + + +23. TOAD-IN-THE-HOLE. + +Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small +peeled mushrooms. Make a batter as for Yorkshire pudding and pour over. +Bake until golden brown. + + +24. VEGETABLE MARROW, STUFFED. + +1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2 +medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water. + +Chop the onion small and mix with the bread-crumbs, sage, and milk or +water. Peel the marrow and scoop out the pith and pips. (Cut it in halves +to do this, or, better still, if possible cut off one end and scoop out +inside with a long knife.) Tie the two halves together with clean string. +Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some +of the nutter on top and baste frequently until done. It should brown +well. Serve with brown gravy or white sauce. + + +25. VEGETABLE MARROW AND NUT ROAST. + +Make a paste as for nut roast (see recipe). Peel marrow, scoop out the +inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste +frequently. + + +26. VEGETARIAN IRISH STEW. + +1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or +butter, 2 small carrots or parsnips, or 1 cup fresh green peas. + +A saucepan with a close-fitting lid, and, if a gas stove is used, an +asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew. +Skin the tomatoes, peel and quarter the onions, and put them into the +saucepan with the nutter and shut down the lid tightly. If a gas or oil +flame is used, turn it as low as possible. Put the asbestos mat over this +and stand the saucepan upon it. At the end of 1 hour the onions should be +gently stewing in a sea of juice. Add the potatoes now (peeled and cut in +halves). Also the peas, if in season. Cook for another hour. If carrot or +parsnip is the extra vegetable used, cut into quarters and put in with the +onions. When done, the onions are quite soft, and the potatoes, etc., just +as if they had been cooked in a steamer. + +Note that the onions and tomatoes must be actually stewing when the +potatoes are put in, as the latter cook in the steam arising from the +former. Consequently, they should be laid on top of the onions, etc., not +mixed with them. If cooked on the kitchen range, a little longer time may +be needed, according to the state of the fire. Never try to cook quickly, +or the juice will dry up and burn. The slow heat is the most important +point. + + +27. VEGETABLE PIE. + +Cook the vegetables according to recipe for vegetable stew. When cold put +in a pie-dish (gravy and all) and cover with short crust. Bake for half an +hour. If preferred, the vegetables may be covered with cold mashed +potatoes in place of pie-crust. Top with a few small pieces of nutter, and +bake until brown. + + +28. VEGETABLE STEW. + +1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions, +2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut. + +Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the +potato and onions. Shred the onions and put them into a stew-pan with the +nutter. Shake over the fire, and fry until brown, but do not burn or the +flavour of the stew will be completely spoilt. Cut the carrot and parsnip +and potato into quarters, the artichokes into halves, and put into the +stew-pan with the onions. Barely cover with water. Bring to the boil and +stew very gently until tender. Skin the tomatoes, break in halves, and +cook slowly to a pulp in a separate pan. Add these, with the lemon juice, +to the stew, and slightly thicken with a little wholemeal flour just +before serving. + + + + +IV.--CASSEROLE COOKERY. + + +Casserole is the French word for stew-pan. But "Casserole Cookery" is a +phrase used to denote cookery in earthenware pots. It commends itself +especially to food-reformers, as the slow cookery renders the food more +digestible, and the earthenware pots are easier to keep clean than the +ordinary saucepan. The food is served up in the pot in which it is cooked, +this being simply placed on a dish. A large pudding-basin covered with a +plate may be used in default of anything better. A clean white serviette +is generally pinned round this before it comes to table. Various +attractive-looking brown crocks are sold for the purpose. But anyone who +possesses the old-fashioned "beef-tea" jar needs nothing else. It is +important to ensure that a new casserole does not crack the first time of +using. To do this put the casserole into a large, clean saucepan, or pail, +full of clean cold water. Put over a fire or gas ring, and bring slowly to +the boil. Boil for 10 minutes and then stand aside to cool. Do not take +the casserole out until the water is cold. + + +1. FRENCH SOUP. + +2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 +cloves, 6 peppercorns, 3 qts. water. + +Scrape and cut up carrots and turnip. Slice the leek, and cut celery into +dice. Shred the cabbage. Put into the jar with the water, and place in a +moderate oven, or on the top of a closed range. If it is necessary to use +a gas ring, turn very low and stand jar on an asbestos mat. Bring to the +boil slowly and then simmer for 2-1/2 hours. + + +2. HOT POT. + +1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or +1/2 lb. tomatoes, 1 pint stock or water. + +Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the +carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in +alternate layers. Moisten with the stock or water. Cook as directed in +recipe 1 for 1-1/2 hours after it first begins to simmer. + + +3. STEWED APPLES. + +Take hard, red apples. Wash, but do not peel or core. Put in jar with cold +water to reach half way up the apples. Cover closely and put in moderate +oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to +taste. + + +4. VEGETABLE STEW. + +1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables, +including, whenever possible, tomatoes, celery and spinach; one +tablespoonful of water. + +Cut up the moist, juicy vegetables such as celery, spinach, onions and +tomatoes, place them with the water in a casserole, put lid on and slowly +cook for about one hour until enough juice is extracted to safely add the +rest of the cut-up vegetables. The whole should now be placed in a +slightly greater heat and simmered until the last added vegetables are +quite tender. The mixture should be stirred occasionally with a wooden +spoon. + + + + +V.--CURRIES. + + +I do not recommend the use of curries. Many food-reformers eschew them +altogether. But they are sometimes useful for the entertainment of +meat-eating friends, or to tide over the attack of meat-craving which +sometimes besets the vegetarian beginner. Of course there are curries and +curries. Cheap curry powders are very much hotter than those of a better +quality. When buying curry powder it is best to go to a high-class grocer +and get the smallest possible tin of the best he keeps. It will last for +years. Those who prefer to make their own curry powder may try Dr. +Kitchener's recipe as follows:-- + + +1. CURRY POWDER. + +3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz. +lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed. + +Put the ingredients into a cool oven and let them remain there all night. +Next day pound them thoroughly in a marble mortar, and rub through a +sieve. Put the powder into a well-corked bottle. + +A spice machine may be used instead of the mortar, but in that case the +tumeric should be obtained ready powdered, as it is so hard that it is apt +to break the machine. The various ingredients are generally only to be +obtained from a large wholesale druggist. + + +2. EGG CURRY. + +1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3 +hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. + +Shred the onion, put it in the stew-pan with the butter, sprinkle the +curry powder over, and fry gently until quite brown. Shell the eggs and +cut them in halves. Add the eggs, the tomato pulp, and the water. Stir +well, and simmer until the liquid is reduced to one-half. This will take +about 15 minutes. Serve with plain boiled unpolished rice. + + +3. GERMAN LENTIL CURRY. + +Use the ingredients given, and proceed exactly the same as for egg curry. +But in place of eggs, take 1 breakfastcup of cold cooked German lentils +(see recipe for cooking lentils). Use also 2 teacups water in place of the +1, and only 3/4 oz. butter or nutter. + + +4. VEGETABLE CURRY. + +Use the ingredients given and proceed the same as for German lentil curry, +using any cold steamed vegetables in season. The best curry, according to +an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin +and tomatoes. + +_Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of +cocoanut kernel dried and powdered gives a delicious flavour to a curry, +as does also acid apple." + + + + +VI.--VEGETABLES. + + +Never eat boiled vegetables. No one ever hears of a flesh-eater boiling +his staple article of diet and throwing away the liquor. On the contrary, +when he does indulge in boiled meat, the liquor is regarded as a valuable +asset, and is used as a basis for soup. But his meat is generally +conservatively cooked--that is, it is baked, roasted, or grilled, so that +the juices are retained. If he has to choose between throwing away the +meat or the water in which it has been boiled, he keeps the +liquor--witness "beef-tea." For some unknown reason he does not often +treat his vegetables in the same way, and suffers thereby the loss of much +valuable food material. + +The vegetarian--being avowedly a thinker and a pioneer--would, it might be +imagined, treat what is now one of his staple articles of diet at least as +carefully as the out-of-date flesh-eater. But no! For the most part, his +vegetables are boiled, and when the best part of the food constituents and +all the flavour have been extracted, he dines off a mass of indigestible +fibre--mere waste matter--and allows the "broth" to be thrown down the +sink, with the consequence that many vegetarians are pale, flabby +individuals who succumb to the slightest strain, and suffer from chronic +dyspepsia. + +The remedy is simple. Treat vegetables as you used to treat meat. Bake or +stew them in their own juice. (See recipe for Vegetarian Irish Stew.) At +the least, steam them. A little of the valuable vegetable salts are lost +in the steaming, but not much. Better still, use a double boilerette. A +very little water is put into the inner pan and soon becomes steam, so +that by the time the vegetable is cooked it has all disappeared. + +No exact time can be given for cooking vegetables, as this varies with age +and freshness. The younger--always supposing it has just come to +maturity--and fresher the vegetable, the quicker it cooks. + +It should not be forgotten that orthodox cooks put all green and root +vegetables, except potatoes, to cook in _boiling_ water. This rule should +not be neglected when steaming vegetables--the water should be fast +boiling. + +I will conclude with a few remarks about preparing greens, cauliflowers, +etc. The general practice is to soak them in cold salted water with the +idea of drawing out and killing any insects. But this often results in +killing the insects, especially if much salt is used, before "drawing them +out." A better plan is to put the trimmed cabbage or cauliflower head +downwards into _warm_ water for about half an hour. As I trim Brussels +sprouts I throw them into a pan of warm water, and the insects crawl out +and sink to the bottom of the pan. It is astonishing how many one finds at +the bottom of a pan of warm water in which sprouts are soaked. + + +1. ARTICHOKE, JERUSALEM. + +Steam until tender, or bake with a small piece of nutter on each artichoke +until brown. Serve with tomato or white sauce. + + +2. ASPARAGUS. + +Tie in a bundle and stand in a deep saucepan with the stalks in water, so +that the shoots are steamed. Serve with melted butter or white sauce. + + +3. BEETROOT. + +Bake or steam. It will take from 2 to 4 hours, according to size. + + +4. BROAD BEANS. + +Steam until tender, but do not spoil by overcooking. Serve with parsley +sauce. + + +5. BROCCOLI. + +This is a rather coarser variety of cauliflower. Cook in the same way as +the latter. + + +6. BRUSSELS SPROUTS. + +These should be steamed for not more than 20 minutes. They are generally +spoiled by overcooking. Serve plain or with onion sauce. + + +7. CABBAGE. + +Steam. Put in vegetable dish, chop well, and add a small piece of butter. + + +8. CARROT. + +Steam until tender. Serve whole or mashed with butter. + + +9. CAULIFLOWER. + +Steam. This may be done in a large saucepan if a steamer is not available. +Support the cauliflower on a pudding basin or meat stand--anything which +will raise it just above the level of the water. Serve with white sauce or +tomato sauce. + + +10. CELERY. + +Stew. Choose a small head of celery, not a large, coarse head which will +be tough. Well wash and cut into about 8 pieces. (Keep any large coarse +sticks, if such are unavoidably present, for soup.) Put in stew-pan and +barely cover with water. Simmer until tender. Lift out on to hot dish. +Thicken the liquor with a little wholemeal flour, add a small piece of +butter pour this sauce over celery, and serve. + + +11. CELERIAC. + +This is a large, hard white root, somewhat resembling a turnip in +appearance, with a slight celery flavour. It is generally only stocked by +"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to +size. It is nicest cut in slices and fried in fat or oil until a golden +brown. + + +12. CUCUMBER. + +Although not generally cooked, this is very good steamed, and served with +white sauce. + + +13. GREEN PEAS. + +Do not spoil these by overcooking. Steam in a double boilerette, if +possible. About 20 minutes is long enough. + + +14. LEEKS. + +Cut off green leaves rather close to the white part. Wash well. Steam +about 30 minutes. Serve with white sauce. + + +15. NETTLES. + +The young tops of nettles in early spring are delicious. Later they are +not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash +well. Put a small piece of butter or nutter with a little pounded thyme +into the saucepan with the nettles. Press well down and cook very slowly. +A very little water may be added if desired, but if the cooking is done +slowly, this will not be needed. When quite tender, dish up on a layer of +bread-crumbs, taking care to lose none of the juice. This dish somewhat +resembles spinach, which should be cooked in the same fashion, but without +the butter and thyme. + + +16. ONIONS. + +If onions are peeled in the open air they will not affect the eyes. Only +the Spanish onions are pleasant as a vegetable. The English onion is too +strong for most people. + +Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, +flavoured with a very little mace or nutmeg, if liked. For baked onions, +first steam for 30 minutes and then bake for 30 minutes. Put nutter or +butter on each onion. Cook until brown. Onions for frying should be sliced +and floured. Fry for 5 or 6 minutes in very little fat. This is best done +in a covered stew-pan. Drain on kitchen paper. + + +17. PARSNIPS. + +Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped +parsley, and serve. + + +18. POTATOES. + +Scrub well and steam, either with or without peeling. If peeled, this +should be done very thinly, as the greater part of the valuable potash +salts lie just under the skin. + +BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled +before baking, cut in halves and put on a greased tin with a little +nut-fat or butter on each. + +CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket +and stew-pan are the most convenient utensils, but they take a great deal +of fat. A frying-pan and egg-slice will answer the same purpose for small +quantities. + +Success depends upon getting the fat the right temperature. It must be +remembered that fat and oil do not bubble when they boil. They bubble just +before boiling. As soon as they become quite still they boil. A very faint +blue smoke now arises. When the fat actually smokes, it is burning and +spoilt. + +If the chips are put in wet, or before the fat boils, they will be sodden +and spoilt. A tiny piece of bread may be first put in to test. If this +"fizzles" well, the fat is ready. + +When the chips are golden brown, lift them out with a slice and lay them +on paper to drain. Then put in vegetable dish and serve quickly. They are +spoilt if allowed to cool. + +MASHED.--Old potatoes are best mashed after steaming. They should be well +beaten with a fork, and a little butter and milk, or nut-butter added. + +SAUTE.--Take cold steamed potatoes and cut into slices. Melt a small +piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle +with chopped parsley. Shake over fire until brown. + +TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a +pan. Put in potatoes, and as they get warm mash with a fork, and press +down hard on the pan. Do not stir. At the end of 20 minutes the under side +should be brown. Turn out in a roll and serve. + + +19. BUBBLE AND SQUEAK. + +Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a +frying-pan with a little butter or fat. + + +20. RADISHES. + +These are generally eaten raw, but are nice steamed. + + +21. SEA KALE. + +Steam, and serve with white sauce. + + +22. SCARLET RUNNERS AND FRENCH BEANS. + +String, slice thinly, and steam. + + +23. SPINACH. + +See Nettles. + + +24. SWEDES. + +These are delicious steamed and mashed with butter. + + +25. TOMATOES. + +These are generally grilled, fried or baked. To fry, cut in slices and +flour. Use only just enough fat. Bake with or without fat. Medium-sized +tomatoes take about 30 mins. + +STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix +to a stiff paste with bread-crumbs, a little finely-chopped onion, and a +pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, +and bake in a tin with a little water at the bottom. + + +26. TURNIP. + +Steam and serve plain, or mash with butter. + + +27. VEGETABLE MARROW. + +Steam without peeling if they are very young. Otherwise, peel. + + + + +VII.--GRAVIES AND SAUCES. + + +1. BROWN GRAVY. + +Fry a chopped onion in a very little nutter until a dark brown. (Do not +burn, or the flavour of the gravy will be spoilt.) Drain off the fat and +add 1/2 pint water. Boil until the water is brown. Strain. Return to +saucepan and add flavouring to taste. A teaspoon of lemon juice and a +tomato, skinned and cooked to pulp, are good additions. Or any vegetable +stock may be used instead of the water. + +THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour +with a little cold water. Add the boiling stock to this. Return to +saucepan and boil for 3 minutes. Add a small piece of butter just before +serving. + +_Another method_.--Add a little "browning" (see recipe) to any vegetable +stock. Thicken. + + +2. EGG SAUCE. + +Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop +finely, and add to the sauce. + + +3. PARSLEY SAUCE. + +Make a white sauce (see recipe). But if the use of milk be objected to, +make the sauce of water and wholemeal flour. Allow 1 tablespoon +finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and +boil up. Add a small piece of butter or nut-butter just before serving. + +4. SWEET LEMON SAUCE. + +2 ozs. lump sugar, 1 large lemon. + +Rub the lemon rind well with the sugar. Put the sugar into a saucepan with +as much water as it will just absorb. Boil to a clear syrup. Add the lemon +juice. Make hot, but do not boil. + +5. TOMATO SAUCE. + +Pour boiling water on the tomatoes, allow to stand for 1 minute, after +which the skins may be easily removed. Break the tomatoes (do not cut) and +put into a closely-covered saucepan. Put on one side of the range, or an +asbestos mat over a very low gas ring, and allow to cook slowly to pulp. +Serve. + +This simple recipe makes the most delicious sauce for those who appreciate +the undiluted flavour of the tomato. But a good sauce may be made by +allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up +and thickening with wholemeal flour. A little butter may be added just +before serving. + + +6. WHITE SAUCE. + +Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour +with a very little cold water in a basin. Pour the boiling milk into this, +stirring all the time. Return to saucepan and boil 5 minutes. Add a small +piece of butter just before serving. + + +7. BROWNING, FOR GRAVIES AND SAUCES. + +Put 2 ozs. lump sugar in saucepan with as much water as it will just +absorb. Boil to a clear syrup, and then simmer very gently, stirring all +the time, until it is a very dark brown, almost black. It must not burn or +the flavour will be spoilt. Then add a pint of water, boil for a few +minutes. Put into a tightly-corked bottle and use as required. + + + + +VIII.--EGG COOKERY. + + +Many vegetarians discard the use of eggs and milk for principle's sake, +but the majority still find them necessary as a half-way house. But no +eggs at all are infinitely to be preferred to any but real new-laid eggs. +The commercial "cooking-egg" is an unwholesome abomination. + + +1. BOILED EGGS FOR INVALIDS. + +Put the egg on in cold water. As soon as it boils take the saucepan off +the fire and stand on one side for 5 minutes. At the end of this time the +egg will be found to be very lightly, but thoroughly, cooked. + + +2. BUTTERED EGGS. + +3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter. + +Beat up the eggs and add the milk. Melt the butter in a small stew-pan. +When hot, pour in the eggs and stir until they begin to set. Have ready +some buttered toast. Pile on eggs and serve. + + +3. EGG ON TOMATO. + +1 egg, 2 medium tomatoes, butter. + +Skin the tomatoes. Break into halves and put them, with a very small piece +of butter, into a small stew-pan. Close tightly, and cook slowly until +reduced to a pulp. Break the egg into a cup and slide gently on to the +tomato. Put on the stew-pan lid. The egg will poach in the steam arising +from the tomato. + + +4. DEVILLED EGGS. + +Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the +yolks. Well mash yolks with a very little fresh butter, melted, and curry +powder to taste. Stuff the whites with the mixture, join halves together, +and arrange in a dish of watercress. + + +5. SCRAMBLED EGG AND TOMATO. + +Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the +egg and stir it in to the hot tomato. Cook until just beginning to set. + + +6. OMELET, PLAIN. + +Whisk the egg or eggs lightly to a froth. Put enough butter in the +frying-pan to just cover when melted. When this is hot, pour the eggs into +it, and stir gently with a wooden spoon until it begins to set. Fold over +and serve. + + +7. SAVOURY OMELET. + +2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed +herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter. + +Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the +milk and parsley, and pour into the hot pan. Stir quickly to prevent +sticking. As soon as it sets, fold over and serve. + + +8. SWEET OMELET. + +Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon +castor sugar for the onion and parsley. When set, put warm jam in the +middle. Fold over and serve. + + +9. SOUFFLE OMELET. + +2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2 +lemon, butter. + +Separate the yolks from the whites of the eggs. Beat the yolks and add +sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with +the yolks. Pour into hot buttered pan. Fold over and serve when set. Put +jam in middle or not, as preferred. + + + + +IX.--PASTRY, SWEET PUDDINGS, &c. + + +1. PASTRY. + +Pastry should usually be made with a very fine wholemeal flour, such as +the "Nu-Era." There are times, however, when concessions to guests, etc., +demand the use of white flour. In such an event, use a good brand of +household flour. The more refined the kind, the less nutriment it +contains. Never add baking-powders of any kind. + +The secret of making good pastry lies in lightly mixing with a cool hand. +If a spoon must be used, let it be a wooden one. Roll in one direction +only, away from the person. If you must give a backward roll, let it be +only once. Above all, roll lightly and little. The quicker the pastry is +made the better. + + +2. PUFF PASTE. + +1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1 +teaspoon lemon juice, 1/2 lb. flour. + +If butter is used, wrap it in a clean cloth and squeeze well to get rid of +water. Beat the yolk of egg slightly. Put the flour on the paste board in +a heap. Make a hole in the centre and put in the yolk of egg or lemon +juice, and about 1 tablespoon of water. The amount of water will vary +slightly according to the kind of flour, and less will be required if egg +is used instead of lemon juice, but add enough to make a rather stiff +paste. Mix lightly with the fingers and knead until the paste is nice and +workable. But do it quickly! + +Next, roll out the paste to about 1/4 inch thickness. Put all the butter +or nutter in the centre of this paste and wrap it up neatly therein. Stand +in a cool place for 15 minutes. Next, roll it out once, and fold it over, +roll it out again and fold it over. Do this lightly. Put it away again for +15 minutes. Repeat this seven times! (I do not think many food-reformers +will have the time or inclination to repeat the above performance often. +Speaking for myself, I have only done it once. But as no instructions +about pastry are supposed to be complete without a recipe for puff-paste, +I include it.) It is now ready for use. + +Do not forget to keep the board and pin well floured, or the pastry will +stick. If wholemeal flour is used, it is well to have white flour for the +board and pin. See also that the nutter is the same consistency as +ordinary butter when kept in a medium temperature. If too hard, it must be +cut up and slightly warmed. If oily, it must be cooled by standing tin in +very cold water. + + +3. SHORT CRUST. + +1/2 lb. flour, 3 ozs. nutter or butter. + +Rub the nutter or butter lightly into the flour. Add enough cold water to +make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now +ready for use. + + +4. APPLE CHARLOTTE. + +Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or +Granose flakes. + +Bread-crumbs make the more substantial, granose flakes the more dainty, +charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they +must be used, a tablespoon or more, according to size, of water must be +poured over the charlotte. Peel, core, and slice apples. Grease a +pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces +nutter. Over this put a generous layer of chopped apple. Sprinkle with +sugar and grated lemon rind. Repeat the process until the dish is full. +Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out +on to dish, being careful not to break. Sprinkle a little castor sugar +over. Serve hot or cold. Boiled custard may be served with it. + + +5. APPLE DUMPLINGS. + +Peel and core some good cooking apples, but keep them whole. If you have +no apple-corer, take out as much of the core as possible with a pointed +knife-blade. Fill the hole with sugar and a clove. Make short paste and +cut into squares. Fold neatly round and over apple. Bake from 30 to 45 +minutes. If preferred boiled, tie each dumpling loosely in a cloth, put +into boiling water and cook from 45 minutes to 1 hour. + + +6. APPLE AND TAPIOCA. + +1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel. + +Soak the tapioca in the water overnight. Peel and core the apples, cut +into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste, +and the grated yellow part of a fresh lemon rind. Mix in the soaked +tapioca and water. Bake about 1 hour. Serve cold, with or without boiled +custard. + + +7. BATTER PUDDING. + +2 eggs, 1 teacup flour, milk. + +Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir +gently. When the batter becomes too thick to stir, thin it with a little +milk. Then add more flour until it is again too thick, and again thin with +the milk. Proceed in this way until all the flour is added, and then add +sufficient milk to bring the batter to the consistency of rather thick +cream. Have ready a very hot greased tin, pour in and bake in a hot oven +until golden brown. By mixing in the way indicated above, a batter +perfectly free from lumps is easily obtained. + + +8. BOMBAY PUDDING. + +Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. +Spread it on a plate to cool. (Smooth it neatly with a knife). When quite +cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with +lemon sauce. This may also be served as a savoury dish with parsley sauce. +The quantity given above is sufficient for two people. + + +9. BREAD AND FRUIT PUDDING. + +Line a pudding-basin with slices of bread from which the crust has been +removed. Take care to fit the slices together as closely and neatly as +possible. Stew any juicy fruit in season with sugar to taste. Do not add +water. (Blackcurrants or raspberries and redcurrants are best for this +dish.) When done, fill up the basin with the boiling fruit. Top with +slices of bread fitted well in. Leave until cold. Turn out and serve. + + +10. BLANC MANGE, AGAR-AGAR. + +1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring. + +Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the +cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan +with the agar-agar, and simmer until dissolved (about 30 minutes). Pour +through a hot strainer into wet mould. Turn out when cold. + + +11. CHOCOLATE JELLY. + +1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 +tablespoon sugar, vanilla flavouring. + +Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in +cold water for half an hour. Squeeze water out and pull to pieces. Put it +into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of +stove and let simmer very gently until quite dissolved. Meanwhile, +dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar +into the boiling chocolate through a hot strainer. This is necessary as +there is generally a little tough scum on the liquid. (If put through a +cold strainer, the agar-agar will set as it goes through.) When jelly is +quite cold, turn out and serve. + + +12. CORNFLOUR SHAPE. + +Stew some juicy plums or apples slowly to a pulp with sugar to taste. If +apples are used, add cloves or a little grated lemon rind for flavouring. +To every pint of fruit pulp allow a level tablespoon of cornflour. +Dissolve the cornflour in a little cold water and stir into the boiling +apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. +Turn out and serve when cold. + + +13. CUSTARD, BOILED. + +1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring. + +Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, +in the cold milk. Allow to stand 1 hour or more. Then take out the peel, +add the sugar, and put over the fire in a double saucepan, if possible. +Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop +boiling, and pour it slowly into the eggs, beating all the time. Put back +into the saucepan over a slow fire and stir until the mixture thickens +(about 20 minutes). + + +14. CUSTARD, HOGAN. + +1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour. + +Flavour milk as in Boiled Custard. Put nearly all the milk and all the +sugar into a 3-pint jug and stand in a saucepan of boiling water. While +this is heating beat the eggs in one basin, and mix the cornflour with the +remainder of the milk in another. Add the eggs to hot milk, stirring all +the time, and finally add the cornflour. Stir until the mixture thickens +(about 20 minutes). + + +15. DATE PUDDING. + +This recipe is inserted especially for those who object to the use of +manufactured sugar. + +1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 +heaped tablespoon wholemeal flour, grated rind of 2 lemons, water. + + +Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the +dates. Grate off the yellow part of the lemon rinds. Rub the nutter into +the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough +water to make a paste stiff enough for the spoon to just stand up in +alone. Be very particular about this, as the tendency is to add rather too +little than too much water, owing to the biscuit-powder absorbing it more +slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 +hours. "Ixion Kornules" may be used instead of the biscuits, if preferred. +They save the labour of grinding, but they need soaking for an hour in +cold water before using. Well squeeze, add the other ingredients, and +moisten with the water squeezed from the kornules. + +_Another method_.--Use the recipe for Plum Pudding, leaving out all the +dried fruit, almonds and sugar, substituting in their place 1 lb. dates or +figs. + + +16. FIG PUDDING. + +Use the recipe for Date Pudding, substituting for the dates washed chopped +figs. + + +17. JAM ROLL, BOILED. + +Make a short crust, roll out, spread with home-made jam, roll up, +carefully fastening ends, and tie loosely in a floured pudding-cloth. Put +into fast-boiling water and boil for 1 hour. + + +18. JAM ROLL, BAKED. + +Mix the paste for the crust just a little stiffer than for the boiled +pudding. Spread with jam and roll up. Bake on a greased tin for +half-an-hour. + + +19. MILK PUDDINGS. + +Nearly every housewife makes milk puddings, but only one in a hundred can +make them properly. When cooked, the grains should be quite soft and +encased with a rich thick cream. Failure to produce this result simply +indicates that the pudding has been cooked too quickly, or that the +proportion of grain to milk is too large. + +Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, +semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put +in a pie-dish with a vanilla pod or some strips of lemon rind, and stand +for an hour in a warm place, on the hob for example. Then take out the pod +or peel and put into a fairly hot oven. As soon as the pudding boils, stir +it well, and move to a cooler part of the oven. It should now cook very +slowly for 2 hours. + + +20. JELLY, ORANGE. + +7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared +agar-agar. + +Rub the skins of the oranges and lemons well with some of the lumps of +sugar, and squeeze the juice from the oranges and lemon. Soak the +agar-agar in cold water for half an hour and then thoroughly squeeze. Warm +in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and +enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring +to the boil. + +Pour through a hot strainer into a wet mould. Turn out when cold. If +difficult to turn out, stand the mould in a basin of warm water for 2 or 3 +seconds. + + +21. JELLY, RASPBERRY & CURRANT. + +1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared +agar-agar, 3/4 pint water. + +Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until +well done. Strain through muslin. Warm the agar-agar until dissolved in 1 +gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. +If liquid measures less than 1-1/2 pints, add enough water to make up +quantity. Bring to the boil, pour through a hot strainer into wet mould. +Turn out when cold and serve. + + +22. MINCEMEAT. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar, +1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples. + +Well wash all the dried fruit in warm water, and allow to dry thoroughly +before using. Stone the raisins, pick the sultanas, and rub the currants +in a cloth to remove stalks. Wash and core the apples, but do not peel +them. Put all the fruit and apple through a fine food-chopper. Add the +sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add. +Stir the mixture well, put it into clean jars, and tie down with parchment +covers until needed for mince pies. + + +23. NUT PASTRY. + +Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by +hand. Do not put them through the food-chopper, as this pulps them +together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts +to 2 level cups of flour. Mix to a paste with cold water. Roll out very +lightly. Cover with chopped apple and sugar, or apples and sultanas, or +jam. Roll up. Tie loosely in a floured pudding-cloth. Put into +fast-boiling water and boil for 1 hour. + + +24. PLAIN PUDDING. + +1 lb. flour, 3 ozs. nutter, a full 1/2 pint water. + +Rub the nutter very lightly into the flour, or chop like suet and mix in. +Add the water gradually, and mix well. Put into a pudding-basin, and boil +or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or +jam. + + +25. PLUM PUDDING, CHRISTMAS. + +1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar, +1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb. +grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg. + +Well wash the raisins, sultanas and currants in hot water. Don't imagine +that this will deprive them of their goodness. The latter is all inside +the skin. What comes off from the outside is dirt, and a mixture of syrup +and water through which they have been passed to improve their appearance. +Rub the currants in a cloth to get off the stalks, pick the stalks from +the sultanas, and stone the raisins. Put the currants and sultanas in a +basin, just barely cover them with water, cover them with a plate, and put +into a warm oven--until they have fully swollen, when the water should be +all absorbed. (Currants treated in this way will not disagree with the +most delicate child. They are abominations if not so treated.) Rub the +nutter into the flour, or chop it as you would suet. Blanch the almonds by +steeping them in boiling water for a few minutes: the skins may then be +easily removed; chop very finely, or put through a mincer. Wash, core, and +mince (but do not peel) the apples. Grate off the yellow part of the lemon +rind. Mince or grate the carrots. + +Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg. +Then add the raisins, sultanas and currants. Lastly, add the grated carrot +and apple, taking care not to lose any of the juice. Don't add any other +moisture. If the directions have been exactly followed, it will be moist +enough. Put it into pudding-basins or tin moulds greased with nutter, and +boil or steam for 8 hours. + + +26. RAILWAY PUDDING. + +2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons +milk. + +Beat the butter and sugar to a cream. Separate the whites and yolks of the +eggs. Beat the yolks, and add to sugar and butter. Add the flour, and +lastly, stir in the whites, whisked to a froth, very gently. Have ready a +hot, greased tin, pour in the mixture quickly, and bake in a very hot oven +from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding +out of the tin on to a paper sprinkled with castor sugar. Spread with jam +quickly and roll up. Serve hot or cold. + + +27. SAGO SHAPE. + +5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit +juice. + +Wash the sago. Soak it for 4 hours. Strain off the water. Add to the +strainings enough water or the juice from stewed fruit to make 1-1/2 pints +liquid. Sweeten if necessary, but if the juice from stewed fruit is used +it will probably be sweet enough. This dish is spoiled if made too sweet. +Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20 +minutes. Now add the stewed fruit which you deprived of its juice, stir +well, pour into a wet mould, and serve cold. Made with water only, and +flavoured with a very little sugar and lemon peel, it may be served with +stewed fruit. + + +28. SUMMER PUDDING. + +Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned +pine-apple (get the pine-apple chunks if possible) and fill dish, first +pouring a little of the juice over the cake. Melt a very little agar-agar +in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.) +Pour over the mixture. Serve when cold. + + +29. TREACLE PUDDING. + +Line a pudding-basin with short crust. Mix together in another basin some +good cane golden syrup, enough bread-crumbs to thicken it, and some grated +lemon rind. Put a layer of this mixture at the bottom of the +pudding-basin, cover with a layer of pastry, follow with a layer of the +mixture, and so on, until the basin is full. Top with a layer of pastry, +tie on a floured pudding-cloth, and boil or steam for 3 hours. + + +30. TRIFLE, SIMPLE. + +Put a layer of sponge cake at the bottom of a glass dish. Better still, +use sections of good home-made jam sandwich. Pour hot boiled custard on to +this until the cake is barely covered. Blanch some sweet almonds, and cut +into strips. Stick these into the top of the cake until it somewhat +resembles the back of a hedgehog! Serve when cold. + + + + +X.--CAKES AND BISCUITS. + + +Cakes need a hot oven for the first half-hour. + +If possible, they should not be moved from one shelf to another, but the +oven should be cooled gradually by opening the ventilators or lowering the +gas. A moderate oven is needed to finish the cooking. + +All fruit cakes (unless weighing less than 1 lb.) need to be baked from +1-1/2 to 2 hours. The larger the cake the slower should be the baking. + +The cake tins should be lined with greased paper. + +If a gas oven is used, stand the cake tin on a sand tin (see Cold Water +Bread). + +If the cake becomes sufficiently brown on top before it is cooked through, +cover with a greased paper to prevent burning. + +To test if done, dip a clean knife into hot water. Thrust it gently down +the centre of cake. If done, the knife will come out clean and bright. + + +1. CAKE MIXTURE. + +1/4 lb. butter, 1/4 lb. castor sugar, 6 ozs. flour, 2 eggs. + +Half butter and half nutter gives just as good results and is more +economical. + +Beat together the butter and sugar to a cream. Whisk the eggs to a stiff +froth and add. Stir in the flour gently. Mix well. Add a little milk if +mixture is too stiff. This makes a Madeira Cake. + +For other varieties, mix with the flour 1 dessertspoon caraway seeds for +Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs. +candied cherries chopped in halves for Cherry Cake; 6 ozs. sultanas and +the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2 +lemon rinds for Lemon Cake. + + +2. SMALL CAKES. + +Take 2 small eggs and half quantities of the ingredients given for the +cake mixture. Add the grated rind of half a lemon for flavouring. Grease a +tin for small cakes with 9 depressions. Put a spoonful of the mixture in +each depression. Bake for 20 minutes in a hot oven. + + +3. COCOANUT BISCUITS. + +1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs. + +Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate +oven for half an hour. + + +4. "CORN WINE AND OIL" CAKES. + +1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint +water. + +This recipe was especially concocted for non-users of milk and eggs. Stir +the oil well into the flour. Add the washed and stoned raisins (or +seedless raisins, or sultanas). Mix to a dough with the water. Divide +dough into two portions. Roll out, form into rounds, and cut each round +into 6 small scones. Bake in a hot oven for half an hour. + + +5. CURRANT SANDWICH. + +8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants. + +Mix flour and sugar, and rub in the butter. Mix with water to plastic +dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly +with currants, lay the other on top, and roll out to the thickness of +one-third of an inch. Cut into sections, and bake in a hot oven for about +30 minutes. + + +6. APPLE SANDWICH. + +Make a short crust (see recipe). Well grease some shallow jam sandwich +tins. Roll out the paste very thin and line with it the tins. Peel, core, +and finely chop some good, juicy apples. Spread well all over the paste. +Sprinkle with castor sugar and grated lemon rind. Cover with another layer +of thin paste. Bake for about 20 minutes in a hot oven. When done, take +carefully out of the tin to cool. Cut into wedges, sprinkle with castor +sugar, and pile on a plate. + + +7. FANCY BISCUITS. + +8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane +sugar, flavouring. + +Flavouring may consist of lemon rind, desiccated cocoanut, cooked +currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a +cream, add flavouring and flour. Mix with the beaten egg, if used; it not, +treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about +10 minutes. + + +8. GINGER NUTS. + +1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. +ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form +dough. + +Beat the nutter and sugar together; add the molasses, spice, etc., and +just enough flour to form a plastic dough. Knead well, roll out, cut into +small biscuits, and bake on oiled or floured tins in a very moderate oven. + + +9. JAM SANDWICH. + +Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see +recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven. +Take out, spread one round with warmed jam, place the other on top, and +cut when cold. + +10. LEMON SHORT CAKE. + +1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon. + +Mix together nutter and sugar, add grated lemon rind, work in flour, and +knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in +a moderate oven for about 20 minutes. + +An easy way of baking for the inexpert cook who may find it difficult to +avoid breaking the sheets, is to well grease a shallow jam-sandwich tin, +sprinkle it well with castor sugar, as for sponge cakes, and press the +short cake into it, well smoothing the top with a knife, and, lastly, +pricking it. + +II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs. + +Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff +froth adding the sugar a teaspoonful at a time. Add the almonds, and stir +lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled +paper, or, better still, rice-paper. Shape with a knife into small cakes +and put the half of a blanched almond into the centre of each. Bake in a +moderate oven. + + +12. SPONGE CAKE. + +Take the weight of two eggs in castor sugar and flour. + +For a richer cake take the weight of two eggs in sugar and the weight of +one only in flour. + +Well grease the cake-tin, and sprinkle with castor sugar until thoroughly +covered, and shake out any that remains loose. + +Well whisk the eggs with a coiled wire beater. They must be quite stiff +when done. Add the sugar, a teaspoon at a time, while whisking. Or +separate the yolks and whites, beating the yolks and sugar together and +whisking the whites on a plate with a knife before adding to the yolks. +Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs +will go down. Pour mixture into tin, and bake about one hour in a moderate +oven. + +13. SULTANA SCONES. + +1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short +1/2 pint water. + +Mix the flour and sugar; rub in the nutter; add sultanas; make it into a +dough with the water; roll out about 1/2 in. thick; form into scones; bake +in a moderate oven. + +14. SUSSEX CAKE. + +1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated +lemon rind. + +This cake is included especially for the non-users of milk and eggs. Of +course it does not turn out quite like the orthodox cake; some people +might even call it "puddeny," but it is not by any means unlike the +substantial household cake if the directions are minutely followed and the +baking well done. But if any attempt is made to make it rich, disaster +follows, and it becomes as heavy as the proverbial lead. Made as follows, +however, I am told it is quite common in some country places:--Beat the +nutter and sugar to a cream. Upon the amount of air incorporated during +this beating depends the lightness of the cake. Beat the flour into the +creamed nutter. Now add enough water to make cake of a consistency to not +quite drop off the spoon. Put the mixture into a greased hot qr. qtn. tin. +Put in a very hot oven until nicely brown. This will take from 20 minutes +to half an hour. Cover top with greased paper, and allow oven to get +slightly cooler. The baking will take from 1-1/2 to 2 hours. + + + + +XI.--JAM, MARMALADE, &c. + +Jam simply consists of fresh fruit boiled with a half to two-thirds its +weight of white cane sugar until the mixture jellies. + +Nearly every housekeeper has her own recipe for jam. One that I know of +uses a whole pound of sugar to a pound of fruit and boils it for nearly +two hours. The result is a very stiff, sweet jam, much more like shop jam +than home-made jam. Its only recommendation is that it will keep for an +unlimited time. Some recipes include water. But unless distilled water can +be procured, it is better not to dilute the fruit. The only advantage +gained is an increase of bulk. The jam may be made just as liquid by using +rather less sugar in proportion to the fruit. A delicious jam is made by +allowing 1/2 lb. sugar to every pound of fruit and cooking for half an +hour from the time it first begins to boil. But unless this is poured +immediately into clean, hot, dry jars, and tied down very tightly with +parchment covers, it will not keep. Nevertheless, too much sugar spoils +the flavour of the fruit, and too long boiling spoils the quality of the +sugar. A copper or thick enamelled iron pan is needed. + +The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit. +Put the fruit in the pan with a little of the sugar, and when this boils, +add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour +into hot, dry jars, and cover. + + +1. FRUIT NUT FILLING. + +For small, open tarts, the following mixture is a good substitute for the +lemon curd that goes to make cheese cakes. Peel, core and quarter some +juicy apples. Put in a double saucepan (or covered jar) with some strips +of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a +pulp and, when cold, remove the lemon rind. Grate finely, or mill some +Brazil nuts. Mix apple pulp and ground nut together in such proportions as +to make a mixture of the consistency of stiff jam. Fill tarts with mixture +and sprinkle top with ground nut. It must be used the same day as made. + + +2. JAM WITHOUT SUGAR. + +To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it +in the preserving pan, and heat slowly, stirring well to draw out the +juice. Wash and stone the dates. Add to the fruit, and simmer very gently +for 45 minutes. Put immediately into clean, hot, dry jars, and tie on +parchment covers at once. + + +3. LEMON CURD. + +1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4 +lb. butter. + +Put the butter into a clean saucepan; melt, but do not let it boil. Add +the sugar, and stir until it is dissolved. Then add the beaten yolks, and, +lastly, the grated lemon rind and juice. Stir over a slow fire until the +mixture looks like honey and becomes thick. Put into jars, cover, and tie +down as for jam. + + +4. MARMALADE. + +To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane +sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel +into fine shreds (better still, put through a mincer). Put all to soak in +the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. +Add the sugar, and boil until marmalade jellies. If preferred, half sweet +and half Seville oranges may be used. + + +5. VEGETABLE MARROW JAM. + +Peel the marrow, remove seeds, and cut into dice. To each pound of marrow +allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and +grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground +ginger. Put the marrow into the preserving pan, sprinkle well with some of +the sugar, and stand for 12 hours. Add the rest of the sugar, and boil +slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of +1-1/2 hours. + + + + +XII.--SALADS, BEVERAGES, &c. + + +1. SALAD. + +Lettuce, tomatoes, mustard and cress, cucumber, olive or walnut oil, lemon +juice. + +Wash the green stuff and finely shred it. Peel the cucumber, skin the +tomatoes (if ripe, the skins will come away easily) and cut into thin +slices. Place in the bowl in alternate layers. Let the top layer be +lettuce with a few slices of tomato for garnishing. Slices of hard-boiled +egg may be added if desired. + +For the salad dressing, to every tablespoonful of oil allow 1 of lemon +juice. Drip the oil slowly into the lemon juice, beating with a fork all +the time. Pour over the salad. + +2. SALAD. + +Beetroot, mustard and cress, olive or walnut oil, lemon juice, cold +vegetables. + +Chop the cold vegetables. French beans and potatoes make the nicest salad. +To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well +together, and pour over salad dressing as for No. 1. A level teaspoonful +of pepper is added to a gill of the dressing by those who do not object to +its use. + + +3. FRUIT SALAD. + +Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, +quarter them, and remove skin and pips. Peel and core the apples and cut +into thin slices. Wash and dry the grapes, and remove from stalks. Skin +and slice the bananas. + +Put the prepared fruit into a glass dish in alternate layers. Squeeze the +juice from 2 sweet oranges and pour over the salad. + +Any other fresh fruit in season may be used for this salad. Castor sugar +may be sprinkled over if desired, and cream used in place of the juice. +Grated nuts are also a welcome addition. + + +4. LEMON CORDIAL. + +12 lemons, 1 lb. lump sugar. + +Put the sugar into a clean saucepan. Grate off the yellow part of the +rinds of 6 lemons and sprinkle over the sugar. Now moisten the sugar with +as much water as it will absorb. Boil gently to a clear syrup. Add the +juice from the lemons, stir well, and pour into clean, hot, dry bottles. +Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed +with water and laid on quickly. Add any quantity preferred to cold or hot +water to prepare beverage, or use neat as sauce for puddings. + + +5. LIME CORDIAL. The same as for Lemon, but use 13 limes. + + +6. ORANGE CORDIAL. + +The same as for Lemon, but use 3/4 lb. sugar. + +A detailed list of Fruit and Herb Teas will be found in the companion +volume to this, "Food Remedies." + + +7. WALLACE CHEESE. + +1 qt. milk, 6 tablespoons lemon juice. + +Strain the lemon juice and pour it into the boiling milk. Lay a piece of +fine, well-scalded muslin over a colander. Pour the curdled milk into +this. When it has drained draw the edges of the muslin together and +squeeze and press the cheese. Leave it in the muslin in the colander, with +a weight on it for 12 hours. It will then be ready to serve. + +This cheese is almost tasteless, and many people prefer it so. But if the +flavour of lemon is liked, use more lemon juice. The whey squeezed from +the cheese is a wholesome drink when quite fresh. + + + + +XIII.--EXTRA RECIPES. + + +1. BARLEY WATER. + +1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane +sugar. + +Rub the lumps of sugar on the lemon until they are bright yellow in colour +and quite wet. (It is the fragrant juice contained in the yellow surface +of the lemon rind that gives the delicious lemon flavour without acidity.) +Mix the barley to a thin paste with a little cold water. This is poured +into a pint of boiling water, well stirred until it comes to the boil +again and then left to boil for five minutes, after which it is done. Add +the sugar and lemon juice. + + +2. BOILED HOMINY. + +Take one part of Hominy and 2-1/2 parts of water. Have the water boiling; +add the hominy and boil for fifteen minutes; keep stirring to keep from +burning. + + +3. BROWN GRAVY. + +1 dessert-spoon butter, 1 dessert-spoon white flour, hot water. + +Melt the butter in a small iron saucepan or frying pan and sprinkle into +it the flour. Keep stirring gently with a wooden spoon until the flour is +a rich dark brown, but not burnt, or the flavour will be spoilt. Then add +very gently, stirring well all the time, rather less than half-a-pint of +hot water. Stir until the mixture boils, when it should be a smooth brown +gravy to which any flavouring may be added. Strained tomato pulp is a nice +addition, but a teaspoonful of lemon juice will suffice. + + +4. BUTTERED RICE AND PEAS. + +1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1 +tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of +walnut. + +Put the rice on in the water and bring gradually to the boil. Boil hard +for five minutes, stirring once or twice. Draw it to side of stove, where +it is comparatively cool, or, if a gas stove is used, put the saucepan on +an asbestos mat and turn the gas as low as possible. The water should now +gradually steam away, leaving the rice dry and well cooked. + +Steam the peas in a separate pan. If young, about 20 minutes should be +sufficient; they are spoiled by over-cooking. + +Add the cooked peas to the cooked rice, with the butter, parsley, and +lemon juice. Stir over the fire until the mixture is thoroughly hot. + +Serve with or without tomato sauce and new potatoes. + + +5. CONVALESCENTS' SOUP. + +1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons +coarsely chopped parsley, P.R. Barley malt meal, Mapleton's or P.R. almond +or pine-kernel cream, 3 pints boiling water. + +Well wash the vegetables and slice them, and add them with the parsley to +the boiling water. (The water should be distilled, if possible, and the +cooking done in a large earthenware jar or casserole. See notes _re_ +casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft. +Then strain through a hair sieve. Do not rub the vegetables through the +sieve to make a puree, simply strain and press all the juices out. The +vegetable juices are all wanted, but not the fibre. To each pint of this +vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon +nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of +the cooled broth (from the pint). Put the rest of the pint in a saucepan +or casserole and bring to the boil. Add the meal and boil for 10 minutes. +Break up the tomatoes and cook slowly to a pulp (without water). Rub +through a sieve. (The skin and pips are not to be forced through.) Add +this pulp to the soup. Lastly mix the nut-cream to a thin cream by +dripping slowly a little water or cool broth into it, stirring hard with a +teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil, +serve. + +This soup is rather irksome to make, but is intensely nourishing and easy +of digestion. The pine-kernel cream is the more digestible of the two +creams. Care should be taken not to _cook_ these nut creams. If the soup +is for an invalid care should also be taken that, while getting all the +valuable vegetable juices, no skin or pips, etc., are included. The +vegetable broth may be prepared a day in advance, but it will not keep for +three days except in very cold weather. (When it is desired to keep soup +it should be brought to the boil with the lid of the stockpot or casserole +on, and put away without the lid being removed or the contents stirred.) + + +6. FINE OATMEAL BISCUITS. + +2 ozs. flour, 3-1/2 ozs. Robinson's "Patent" Groats, 2 ozs. castor sugar, +2 ozs. butter, 2 eggs. + +Cream the butter and sugar, add the eggs, then the flour and groats, which +should be mixed together. Roll out thin and cut out with a cutter. Bake in +a moderate oven until a light colour. + + +7. FINE OATMEAL GRUEL. + +1 heaped tablespoon Robinson's "Patent" Groats, 1 pint milk or water. + +Mix the groats with a wineglassful of cold water, gradually added, into a +smooth paste, pour this into a stew-pan containing nearly a pint of +boiling water or milk, stir the gruel on the fire (while it boils) for ten +minutes. + + +8. MACARONI CHEESE. + +1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, +butter, pepper. + +The curled macaroni is the best among the ordinary kinds. Better still, +however, is the macaroni made with fine wholemeal flour which is stocked +by some food-reform stores. Parmesan cheese is nicest for this dish. Stale +cheese spoils it. + +Wash the macaroni. Put it into fast-boiling water and keep boiling until +_very_ tender. Drain off the water and replace it with the 1/2 pint of +milk. Bring to the boil and stir in the flour mixed to a thin paste with +cold milk or water. Simmer for 5 minutes. Grate the cheese finely. + +Butter a shallow pie-dish. Put the thickened milk and macaroni in +alternate layers with the grated cheese. Dust each layer with pepper, if +liked. Top with grated cheese. Put some small pieces of butter on top of +the grated cheese. Put in a very hot oven until nicely browned. + + +9. MANHU HEALTH CAKE. + +1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb. Manhu flour, 1 oz. rice +flour, 6 ozs. crystallised ginger, 4 eggs. + +Cream butter and sugar, adding eggs, two at once, not beaten. Beat each +time after adding eggs, add rice flour, ginger, and lastly flour. Bake in +moderate oven. + + +10. MANHU HOMINY PUDDING. + +1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet +milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of +raisins, spice to taste. + +Mix together and bake twenty minutes in a moderately hot oven. Serve hot +with cream and sugar or sauce. + + +11. PARKIN. + +2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium +oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon. + +Some people prefer the addition of carraway seeds to lemon rind. If these +are used a level teaspoonful will be sufficient for the quantities given +above. The old-fashioned black treacle is almost obsolete now, and is +replaced commercially by golden syrup, many brands of which are very pale +and of little flavour. To make successful Parkin a good brand of pure cane +syrup is needed. I always use "Glebe." This is generally only stocked by a +few "high-class " grocers or large stores, but it is worth the trouble of +getting. Some Food Reform Stores stock molasses, and this was probably +used for the original Parkin. It is strongly flavoured and blacker than +black treacle, but its taste is not unpleasant. For the sugar, a good +brown moist cane sugar, like Barbados, is best. Put the treacle and butter +(or nutter) into a jar and put into a warm oven until the butter is +dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger +and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a +paste. Roll out lightly on a well-floured board to a 1/4 inch thickness. +Bake in a well-greased flat tin for about 50 minutes, in a rather slow +oven. To test if done, dip a skewer into boiling water, wipe, and thrust +into the Parkin; if it comes out clean the latter is done. Cut into +squares, take out of tin, and allow to cool. + + +12. PROTOSE CUTLETS. + +1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2 +teaspoon sage. + +Mix the ingredients with a little milk; shape into cutlets, using uncooked +macaroni for the bone, and bake in a moderate oven about 45 minutes. + + +13. PROTOSE SALAD. + +1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1 +hard-boiled egg, 3 small radishes, juice of 2 lemons. + +Cut Protose into cubes, chop the hard-boiled egg, slice the radishes. Add +to the minced celery. Pour over these ingredients the lemon juice and +allow the mixture to stand for one hour. Serve upon fresh crisp lettuce. + + +14. RISOTTO. + +3/4 lb. rice, 1/2 lb. cheese, 4 large onions. + +Slice and fry the onions in a stew-pan in a little fat; when brown, add +1-1/2 pints water and the rice. Let it cook about an hour, and then add +the grated cheese. + +This dish may be varied with tomatoes when in season. + + +15. ROYAL NUT ROAST. + +1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid +eggs. + +Wash, dry and pick over the pine kernels and put them through the +macerating machine. Skin and well mash the tomatoes. Grate finely the +onion. Mix all together and beat to a smooth batter. Whisk the eggs to a +stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in +a moderate oven until a golden-brown colour. It should "rise" like a cake. +It may be eaten warm with brown gravy or tomato sauce, or cold with salad. + +16. STEWED NUTTOLENE. + +Slice one half-pound nuttolene into a baking dish, adding water enough to +cover nicely. Place it in the oven, and let it bake for an hour. A piece +of celery may be added to give flavour, or a little mint. When done, +thicken the water with a little flour, and serve. + + +17. WELSH RAREBIT. + +Cheese, butter, bread, pepper. + +Cut thin slices of cheese and put them with a little butter into a +saucepan. When well melted pour over hot well-buttered toast. Dust with +pepper. Put into a very hot oven for a few minutes and serve. + + +18. YEAST BREAD. + +7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts +of warm water. + +Put the flour into a pan or large basin, add salt to taste, and mix it +well in. Put the yeast with a lump of sugar into a small basin, and pour a +little of the _warm_ water on to if. Cold or hot water kills the yeast. +Leave this a little while until the yeast bubbles, then smooth out all +lumps and pour into a hole made in the middle of the flour. Pour in the +rest of the warm water, and begin to stir in the flour. Now begin kneading +the dough, and knead until the whole is smooth and damp, and leaves the +hand without sticking, which will take about 15 to 20 minutes. Time spent +in kneading is not wasted. + +Set the pan in a warm place, covered with a clean cloth. Be careful not to +put the pan where it can get too hot. The fender is a good place, but to +the side of the fire rather than in front. Let it rise at least an hour, +but should it not have risen very much--say double the size--let it stand +longer, as the bread cannot be light if the dough has not risen +sufficiently. + +Now have a baking-board well floured, and turn all the dough on to it. +Have tins or earthenware pans, or even pie-dishes well greased. Divide the +dough, putting enough to half fill the pans or tins. Put these on the +fender to rise again for 20 to 30 minutes, then bake in a hot oven, about +350 degrees (a little hotter than for pastry). + +Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes. +Of course the time depends greatly on the size of the loaves and the heat +of the oven. + +The above recipe produces the ordinary white loaf. Better bread would, in +my opinion, result from the use of a very fine wholemeal flour such as the +"Nu-Era," and the omission of salt. + + + + +XIV.--UNFIRED FOOD. + + +The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at +least so far as my experience goes! To be truly consistent the unfired +feeder should live entirely on raw foods--fruit, nuts and salads. But most +unfired feeders utilise heat to a slight extent, although they do not +actually cook the food. In addition, most of them use various breadstuffs +and biscuits which, of course, are cooked food. "Unfired" bread is sold by +some health food stores, and is a preparation of wheat which has been +treated and softened by a gentle heat. + +Cereals should never be eaten with fruit, but may be eaten with salads and +cheese. The mid-day meal of the unfired feeder should consist of nuts or +cheese and a large plate of well-chopped salad with some kind of dressing +over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice. +Orange-juice or raw carrot-juice may be used if preferred. When extra +nourishment is desired a well-beaten raw egg may be mixed with the +dressing. Fresh cream may also be used as dressing. + +Fruit is best taken at the evening meal, from 1-1/2 to 2 lbs. Nothing +should be taken with it except a little nut-cream or fresh cream and white +of egg. + +Distilled water is a great asset to the unfired feeder, because it softens +dried fruits so much better than hard water. It can be manufactured at +home, or the "Still Salutaris" bought through a chemist or grocer. The +"Still Salutaris" water is about 1/3 per gallon jar. If the water is +distilled at home, a "Gem" Still will be needed. (The Gem Supplies Co., +Ltd., 67, Southwark Street, London S.E.). It is best to use this over a +gas ring or "Primus" oil stove. The cost of the water comes out at about +one penny per gallon, according to the cost of the fuel used. + +Distilled Water should never be put into metal saucepans or kettles, as it +is a very powerful solvent. A small enamelled kettle or saucepan should be +used for heating it, and it should be stored in glass or earthenware +vessels only. It should not be kept for more than a month, and should +always be kept carefully covered. + +For salads it is not necessary to depend entirely upon the usual salad +vegetables, such as lettuce, endive, watercress, mustard and cress. The +very finely shredded hearts of raw Brussel sprouts are excellent, and even +the heart of a Savoy cabbage. Then the finely chopped inside sticks of a +tender head of celery are very good. Also young spinach leaves, dandelion +leaves, sorrel and young nasturtium leaves. The root vegetables should +also be added in their season, raw carrot, turnip, beet, onion and leek, +all finely grated. A taste for all the above-mentioned vegetables, eaten +raw, is not acquired all at once. It is best to begin by making the salad +of the ingredients usually preferred and mixing in a small quantity of one +or two of the new ingredients. For those who find salads very difficult to +digest, it is best to begin with French or cabbage lettuce and skinned +tomatoes only, or, as an alternative, a saucerful of watercress chopped +very finely, as one chops parsley. + + +1. COTTAGE CHEESE. + +Allow the juice of two medium-sized lemons to 1 quart of milk. Put the +milk and strained lemon-juice into an enamelled pan or fireproof casserole +and place over a gas ring or oil stove with the flame turned very low. +Warm the milk, but do not allow it to boil. When the milk has curdled +properly the curds are collected together, forming an "island" surrounded +by the whey, which should be a clear liquid. Lay a piece of cheese-cloth +over a colander and pour into it the curds and whey. Gather together the +edges of the cloth and hang up the curds to drain for at least thirty +minutes. Then return to the colander (still in cloth) and put a small +plate or saucer (with a weight on top) on the cheese. It should be left +under pressure for at least one hour. This cheese will keep two days in +cold weather, but must be made fresh every day in warm weather. The milk +used should be some hours old, as quite new milk will not curdle. The +juice from one lemon at a time should be put into the milk, as the staler +the milk the less juice will be needed. _Too much_ juice will prevent +curdling as effectually as too little. + +This cheese is greatly improved by the addition of fresh cream. Allow two +tablespoonsful of cream to the cheese from one quart of milk. Mash the +cheese with a fork and lightly beat the cream into it. + +_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at +most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into +four cloths large enough for straining the cheese from one quart of milk. +Ordinary muslin is not so useful as it is liable to tear. Wash in warm +water (no soap or soda), then scald well. + + +2. DRIED FRUITS. + +These should be well washed in lukewarm water and examined for worms' +eggs, etc. Then cover with distilled water and let stand for 12 hours or +until quite soft and swollen. Prunes, figs, and raisins are all nice +treated in this way. + + +3. EGG CREAM. + +2 tablespoons fresh cream, the white of 1 egg. + +Put the white of egg on to a plate and beat to a stiff froth with the flat +of a knife. (A palette knife is the best.) Then beat the cream into it. +This makes a nourishing dressing for either vegetable salad or fruit +salad. Especially suitable for invalids and persons of weak digestion. + + +4. PINE-KERNEL CHEESE. + +Wash the kernels and dry well in a clean cloth. Spread out on the cloth +and carefully pick over for bad kernels or bits of hard shell. Put through +the macerator of the nut-butter mill. Well mix with the beaten pulp of a +raw tomato (first plunge it into boiling water for a few minutes, after +which the skin is easily removed). Raw carrot juice, or any other +vegetable or fruit juice pulp may also be used. + + +5. RAW CARROT JUICE. + +Well scrub a medium sized carrot and grate it to a pulp on an ordinary +tinned bread grater. Put the pulp into a cheese cloth and squeeze out the +juice into a cup. + + +6. TWICE BAKED BREAD. + +Cut moderately thin slices of white bread. Put into a moderate oven and +bake until a golden colour. + +Granose biscuits warmed in the oven until crisp serve the same purpose as +twice-baked bread, _i.e.,_ a cereal food in which the starch has been +dextrinised by cooking. But the biscuits being soft and flaky can be +enjoyed by those for whom the twice-baked bread would be too hard. + + + + +XV.--WEIGHTS AND MEASURES AND UTENSILS. + + +If possible sieve all flour before measuring, as maggots are _sometimes_ +to be found therein; also because tightly-compressed flour naturally +measures less than flour which has been well shaken up. + +1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but +not heaped. + +1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped. + +1/4 lb. = 4 ozs. = 1 teacupful, loosely filled. + +1 oz. = 2 tablespoonsful, filled level. + +1/2 oz. = 1 tablespoonful, filled level. + +1/4 oz. = 1 dessertspoonful, filled level. + +4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful. + +1 gill = 1 small teacupful. + +10 unbroken eggs weigh about 1 lb. + +1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon +rounds underneath. + + +USEFUL UTENSILS. + +BAKING DISHES.--Earthenware are the best. + +BREAD GRATER.--The simple tin grater, price 1d., grates bread, vegetables, +lemon rind, etc. + +BASINS.--Large for mixing, small for puddings, etc. + +EGG SLICE.--For dishing up rissoles, etc. + +EGG WHISK.--The coiled wire whisk, price 1d. or 2d., is the best. + +FOOD CHOPPER.--See that it has the nut-butter attachment. + +FRYING BASKET and stew-pan to fit. + +FRYING AND OMELET PANS.--Cast aluminium are the best. + +GEM PANS. + +JARS.--Earthenware jars for stewing. + +JUGS.--Wide-mouthed jugs are easiest to clean. + +JELLY AND BLANC MANGE MOULDS. + +LEMON SQUEEZER.--The glass squeezer is the best. + +MARMALADE CUTTER. + +NUT MILL. + +NUTMEG GRATER. + +PALETTE KNIFE.--For beating white of egg, scraping basins, etc. + +PASTE BOARD and ROLLING PIN. + +PESTLE and MORTAR. + +PRESERVING PAN.--Copper or enamelled. + +RAISIN SEEDER. + +SAUCEPANS.--Cast aluminium are the best. + +SCALES AND WEIGHTS. + +SIEVES.--Hair and wire. + +STILL.--For distilling water. + +STRAINERS. + +TINS.--Cake tin, qr. qtn. tin, vegetable and pastry cutters. + + + + +XVI.--MENUS. + +The menus given below do not follow the conventional lines which ordain +that a menu shall include, at least, soup, savoury and sweet dishes. The +hardworking housewife can afford neither the time nor the material to +serve up so many dishes at one meal; and the wise woman does not desire to +spend any more time and material on the needs of the body than will +suffice to keep it strong and healthy. Lack of space will not allow me to +include many menus. I have only attempted to give the barest suggestions +for two weeks. But a study of the rest of the book will enable anyone to +extend and elaborate them. Three meals a day are the most that are +necessary, and no woman desires to cook more than once a day. If possible +the cooked meal should be the mid-day one. Late dinners may be +fashionable, but they are not wholesome. If the exigencies of work make +the evening meal the principal one, let it be taken as early as possible. + +WARMING UP. + +It often happens that while the father of a family needs his dinner when +he comes home in the evening, it is necessary to provide a mid-day dinner +for the others, especially if children are included. Many housewives thus +go to the labour of preparing a hot dinner twice a day, but this may be +avoided if the following directions are carefully carried out:--Prepare +the mid-day meal as if the father were at home, and serve him first. Put +his portion--savoury, vegetables and gravy--in one soup plate, and cover +it immediately with another. Do the same with the pudding, and put both +dishes away in the pantry. A good hour before they are wanted put into a +warm oven. (If a gas oven is used, see that there is plenty of hot water +in the floor pan.) + +When quite hot the food should not be in the least dried up. This is +ensured by having the oven warm, but not hot, warming up the food slowly, +and, in the first place, covering closely with the soup plate while still +hot, so that the steam does not escape. I have eaten many dinners saved +for me in this way, and should never have known they were not just cooked +if I had not been told. Of course, a boiled plain pudding or plum pudding +can be returned to its basin and steamed and extra gravy saved and +reheated in the tureen. + +SUNDAY AND MONDAY. + +The cook needs a day of rest once a week as well as other people. And this +should be on a Sunday if possible, so that she may participate in the +recreations of the other members of her family. This is more easily +attainable in summer than in winter, for in hot weather many persons +prefer a cold dinner. But even in winter, soups, vegetable stews, nut +roasts, baked fruit pies, and boiled puddings can all be made the day +before. They will all reheat without spoiling in the least. + +Monday is the washing-day in many households, and no housewife wants to +cook on that day. In flesh-eating households cold meat forms the staple +article of diet. The vegetarian housewife cannot do better than prepare a +large plain pudding on the Saturday, boil it for two hours, put it away in +its basin, and boil it two hours again on Monday; with what is left over +from Sunday, this will probably be sufficient for Monday's dinner. + +BREAKFASTS. + +A sufficient breakfast may consist simply of bread and nut butter, with +the addition of an apple or other fresh fruit. A good substitute for tea +and coffee is a fruit soup. Where porridge and milk are taken, this would +probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts +are all welcome additions. + +HIGH TEAS. + +If tea is taken, let it be as weak as possible. Do not let it stand for +more than three minutes after making, but pour it immediately off from the +leaves into another pot. See that the latter is hot. + +Some of the simpler savoury dishes (omelets, etc.) may be taken at this +meal if desired. Also lentil and nut pastes, salads, Wallace cheese, +raisin bread, oatcake, sweet cakes and biscuits, jams, etc. + + +DINNERS. + +SUNDAY.--Hot nut roast and brown gravy; steamed potatoes and cabbage; +fruit tart and custard. + +MONDAY.--Cold nut roast and salad; bubble and squeak; plain pudding and +golden syrup. + +TUESDAY.--Haricot rissoles and tomato sauce; baked potatoes; milk pudding +and stewed fruit, or apple and tapioca pudding. + +WEDNESDAY.--Lentil soup; jam roll. + +THURSDAY.--Lentil soup; fig pudding. + +FRIDAY.--Hot pot; roasted pine kernels; steamed potatoes and cauliflowers; +railway pudding. + +SATURDAY. Irish stew; boiled rice and stewed prunes. + +SUNDAY. Vegetable stew; batter pudding; steamed potatoes and cauliflower; +summer pudding. + +MONDAY. Stewed lentils; baked tomatoes or onions, and saute potatoes; milk +pudding and stewed fruit. + +TUESDAY.--Stewed celery or other vegetable in season; roasted pine +kernels; mashed potatoes; apple dumplings. + +WEDNESDAY.--Barley broth; treacle pudding. + +THURSDAY.--Barley broth; Bombay pudding. + +FRIDAY.--Macaroni and tomatoes; chip potatoes; nut pastry. + +SATURDAY.--Toad-in-the-hole; baked potatoes; jam tart. + +NOTE. The same soup is indicated on two consecutive days in order to save +labour. Few persons object to the same dish twice if it is not to be +repeated again for some time. And unless the family be very large, it is +as easy to make enough soup for two days as for one. + + + + +INDEX. + +Almonds, Roasted +Apple, Charlotte + Dumpling + Sandwich + and Tapioca +Apples, Stewed +Artichoke +Asparagus +Barley Broth + Cream of +Barley Water +Batter Pudding +Beef Tea Substitute +Beet +Beverages +Blancmange +Bombay Pudding +Bread, Cold Water + Egg + Gem + Hot Water + Raisin + Shortened + Twice Bated +Bread and Fruit Pudding +Broad Beans +Broccoli +Biscuits +Browning for Gravies and Sauces +Brussels Sprouts +Bubble and Squeak +Buttered Eggs + Rice and Peas +Cabbage +Cake Mixture + Cherry + Cocoanut + Corn, Wine and Oil Cakes + Lemon +Cake, Madeira + Manhu + Seed + Short + Sponge + Sultana + Sussex (without eggs) +Cakes, Small +Carrot + Juice (Raw) +Casserole Cookery +Cauliflower +Celeriac +Celery + Soup +Cheese +Chestnut, Boiled + Pie + Rissoles + Savoury + Soup +Chocolate Jelly +Cocoanut Biscuits +Cornflour Shape +"Corn, Wine and Oil" Cake +Cucumber +Currant Sandwich +Curries +Curry Powder +Curried Eggs + German Lentils + Vegetables +Custard, Boiled + Hogan +Date Pudding +Devilled Eggs +Distilled Water +Dried Fruits +Egg Boiled for Invalids +Egg Bread +Egg, Cream + Buttered + Curry + Devilled + Poached on Tomato + Sauce + Scrambled with Tomato +Fancy Biscuits +Fig Pudding +French Beans +French Soup +Fruit Nut Filling +Fruit Salad +Fruit Soup +Gem Bread +German Lentil Curry +Ginger Nuts +Gravy, Brown and Thick +Green Peas +Haricot Beans, Boiled + Rissoles + Soup +Hogan Custard +Hominy, Boiled + (Manhu) Pudding +Hot Pot +Irish Stew, Vegetarian +Jam + Vegetable Marrow + Without Sugar + Roll + Sandwich +Jelly, Chocolate + Orange + Raspberry and Currant +Leek +Lemon Cordial + Curd + Sauce + Short Cake +Lentil and Leek Pie + Paste + Rissoles + Soup +Lentils, Stewed +Lime Juice Cordial +Macaroni Cheese + Soup + and Tomato +Macaroons +Manhu Health Cake +Marmalade +Meat Substitutes +Menus +Milk Pudding +Mincemeat +Mushroom and Tomato +Nettle +Nut Cookery + and Lentil Roast + Roast, Royal + Paste + Pastry + Rissoles + Roast +Nuttolene, Stewed +Oatcake +Oatmeal Biscuits + Gruel +Omelet, Plain + Savoury + Sweet + souffle +Onions, Baked--Fried--Steamed +Orange Cordial + Jelly +Parkin +Parsley Sauce +Parsnips +Pastry, to make +Pastry, Nut + Puff + Short +Pea Soup +Pine Kernels, Roasted +Pine Kernel Cheese +Plain Pudding +Plum Pudding (Christmas) +Poached Eggs on Tomato +Potatoes Baked, Chips, Fried, Mashed, Saute, Steamed +Potato Soup +P.R. Soup +Protose Cutlets + Salad +Radish +Railway Pudding +Raisin Loaf +Raspberry and Currant Jelly +Rice, Boiled + and Egg Fritters + Savoury + Buttered and Peas +Risotto +Sago Soup +Sago Shape +Salad +Sauce, Brown + Egg + Lemon + Parsley + Tomato + White +Savoury Dishes +Scarlet Runner +Scones, Sultana +Sea Kale +Soup, Barley + Celery + Chestnut + Convalescent's +Soup, French + Fruit + Haricot + Lentil + Macaroni + Pea + Potato + P. R. + Sago + Tomato + Vegetable Stock +Spinach +Stock +Summer Pudding +Sunday and Monday +Swede +Tomato + Sauce + Soup + Stuffed +Toad-in-the-hole +Turnip +Treacle Pudding +Trifle +Unfired Food +Useful Utensils +Vegetable Curry + Marrow + Stuffed + and Nut Roast + Pie + Stew + Stock +Vegetables, to Cook +Wallace Cheese +Warming Up +Weights and Measures +Welsh Rarebit +Xmas Pudding +Yeast Bread +Yorkshire Pudding (see Batter) + + + + +Concerning Advertisements. + + +The Publisher of the "Healthy Life Cook Book" desires to make the +advertisement pages as valuable and helpful as the subject-matter of the +book. To this end, instead of following the usual plan of first "catching" +the advertisement, and then requesting the author of the book to "puff" +it, he only solicits advertisements from those firms that the author +already deals with and here conscientiously recommends. + + +T. J. Bilson & Co. + +I have dealt with this firm for some years with perfect satisfaction. They +stock all the goods mentioned in this book, and I should like to draw +special attention to their unpolished rice and seedless raisins, both of +which are exceptionally good. To those about to invest in a Food-Chopper I +would recommend the 5/- size. The other is inconveniently small. + + +Emprote. + +Emprote and the other proteid foods produced by the Eustace Miles Proteid +Foods Ltd., is a valuable asset to the vegetarian beginner, who too often +tries to subsist upon a dietary deficient in assimilable proteid. + + +Energen. + +The Energen Foods are another very useful asset to the vegetarian +suffering from deficiency of proteid in his dietary and those who are +unable to digest starchy foods. + + +Food Reform Restaurant. + +I have often enjoyed meals at the above restaurant. They cater, and cater +well, for the ordinary Vegetarian, but with a little care in the selection +of the menu, abstainers from salt, fermented bread, etc., can also obtain +a satisfactory meal. + + +"The Healthy Life." + +I cannot "conscientiously" recommend _The Healthy Life_, as I happen to be +one of its Editors and therefore might be biassed. I may, however, mention +the valuable work contributed to it by Dr. Knaggs and Mr. Saxon. + + +"Herald of Health." + +This Magazine may be said to be the pioneer among "food-reform" papers and +I owe to it my own introduction to most of the more advanced ideas about +food-reform. It never fails to be interesting and instructive. + + +The Home Restaurant. + +The Home Restaurant is run throughout by women and may therefore be said +to represent the Women's Movement in Food-Reform! I would especially +recommend its homemade cakes and biscuits. + + +Mrs. Hume--Loughtonhurst. + +I have spent several holidays with Mrs. Hume and enjoyed them thoroughly. +She provides an excellent vegetarian menu and will make unfermented bread +and procure distilled water for those food-reformers who desire them. + + +I. H. Co. + +I continually recommend the saltless "Granose" as a dextrinised cereal. +The International Health Association is a most useful institution to both +extremes of the food reform movement. The unfired feeder enjoys Granose +Biscuit with his salad, while the beginner who thinks longingly of his +flesh food is consoled by Protose and Nuttolene. + + +Keen, Robinson & Co. + +Robinson's Barley is excellent for making barley water quickly, and the +groats are very much to be preferred to the ordinary loose fine oatmeal +which inevitably contains a quantity of dust, and through exposure +acquires a bitter taste. Robinson's Groats is specially prepared oatmeal +put up in tins. + + +Manhu Food Co., Ltd. + +The cereal foods of this Company are particularly valuable to those whose +digestive powers are weak. Being rolled or flaked they are very easily +cooked. In some of the foods the starch has been changed so that sufferers +from diabetes may use them. + +Mapleton's Nut Foods. + +Their Nutter is quite the best vegetable cooking fat on the market. An +objection to vegetable cooking fats, often cited by cooks, is their +hardness, which makes them difficult to use for pastry. But Nutter is as +soft as ordinary butter. The nut table butters are also very good, +especially the uncoloured varieties labelled "Wallaceite." + + +National Anti-Vaccination League. + +At first sight it may not seem that anti-vaccination has anything in +common with Food Reform. But anti-vaccination is concerned with healthy +living of which pure feeding is a part. The above League is doing a great +educational work. + + +Pitman Health Food Co. + +This firm is extremely enterprising and is managed by a most enthusiastic +Food Reformer. The several varieties of their "Vegsal" soups are very good +and particularly useful to the cook who is pressed for time. + + +Salutaris Water Co., Ltd. + +Salutaris Water is pure distilled water the use of which is, in my +opinion, of very great importance. This subject is discussed at length in +my little book "Distilled Water." + + +G. Savage & Sons. + +This firm has done and is doing a special and excellent work for Food +Reform. Besides being an up-to-date stores, they are the proprietors of +many very good preparations such as then "Nu-Era" wholemeal flour and +unpolished rice, Minerva olive oil, powder-o-nuts (rissole mixture), etc. +They pay carriage on 5/- orders and upwards. + + +Shearns. + +The founder of the fruit stores was known as the "Fruit King," and the +present proprietor maintains the same standard of excellence. In addition +he has established a health stores and restaurant. And I am pleased to +note that he has made arrangements to supply the special kitchen utensils +needed by the Food Reform cook. + + +Wallace P.R. Foods. + +These, although the last on the list, are not the least in point of value. +The Wallace Bakery is the only one in existence which supplies bread, +cakes, etc., made with very fine wholemeal flour, and entirely free from +yeast and baking powder. The firm also supplies jams, marmalade, etc., +made with fruit and cane sugar, and entirely free from preservatives. + + * * * * * + +T. J. BILSON & CO. + +88, Gray's Inn Road, London, W.C. + +_Importers of, and Dealers in Dried Fruits, Nuts and Colonial Produce._ + +CALIFORNIAN DRIED APRICOTS, PEACHES, PEARS. ALL KINDS OF DATES, FIGS, ETC. +NUTS OF EVERY DESCRIPTION, SHELLED AND NUT MEALS, SEEDLESS RAISINS, GREEN +GERMAN LENTILS, ETC. + +*THE FINEST FOOD ONLY KEPT IN STOCK.* + +AGAR AGAR (Vegetable Gelatine). + + +FOOD CHOPPERS. + +BILSON'S COKER-NUT BUTTER, + +Unequalled for Cooking Purposes. + +Agents for the IDA NUT MILL, which is the best mill ever offered for +grinding all kinds of nuts, cheese, etc. + +*Agents for MAPLETON'S and all Health Food Preparations*. + + * * * * * + +*DON'T* make the mistake, which haphazard vegetarians so often do, of +simply missing out the meat and taking "the rest." Not one in a hundred +can thrive on a diet of vegetables, stewed fruit, puddings and bread and +butter. Begin right and you will make a splendid success. + +*By far the easiest, safest and best way* is to use "Emprote" as the +basis, or principal nourishing ingredient, of any dish that replaces meat. + +"EMPROTE" is a beautifully prepared proteid powder-food, more nourishing +than meat and entirely free from all impurities. Its uses are almost +innumerable, but the chief points are (1) that it can be used without any +preparation at all, if necessary, and (2) that it has been proved, in +thousands of instances, to be a perfectly adequate and very easily +digested substitute for flesh-foods of all kinds. It has enabled all sorts +of men and women, under all sorts of conditions, to make a splendid +success of sensible food reform. Supplied by up-to-date Health Food +Stores, in tins, 1s. 10d. + +_(N.B.--E.M. Popular Proteid is similar to Emprote, but less concentrated +and a little cheaper.)_ + +Write to-day to + +EUSTACE MILES PROTEID FOODS Ltd. 40-42, CHANDOS ST., LONDON, W.C., for +FREE BOOKLET "How to Begin," a FREE SAMPLE of "EMPROTE," and Complete +Price List, mentioning _The Healthy Life Cook Book_. + + * * * * * + +*ENERGEN Flour + +WITH ADDED GLUTEN, RICH IN PROTEID BODY-BUILDING ELEMENTS*. May be used in +*ANY OF THE RECIPES IN THIS BOOK FOR MAKING PASTRY, PUDDINGS, &c.*, for +invalids and those requiring a highly nutritious, strength-giving diet. + +Specially recommended In oases of DIABETES, GOUT, RHEUMATISM, OBESITY, AND +INDIGESTION. + +At all Stores and Chemists, + +_Sole Makers_, + +The Therapeutic Foods Co. + +39, Bedford Chambers, Covent Garden, W.C. + +[Illustration: ENERGEN FOODS CREATE STRENGTH AND ENERGY.] + + * * * * * + +THE FOOD REFORM RESTAURANT + +1, 2 and 3, FURNIVAL STREET, HOLBORN, E.C. (Opposite Gray's Inn Road, next +door to Roneo, Ltd.) + +THE LARGEST VEGETARIAN RESTAURANT LATEST ADDITION: SPECIAL DINING ROOM + +LUNCHEONS AND LATE DINNERS. SPECIAL VALUE IN TEAS FROM 3.30. Open from 9 +to 8. Saturdays: 7 in Winter, 3 in Summer. + +Four Rooms Seating 100; One 60; One 12; To Let for Afternoon or Evening +Meetings. + + * * * * * + +*POST FREE PRICE LIST OF + +PHYSICAL REGENERATION LITERATURE*. + +BY C. LEIGH HUNT WALLACE. F.I.H., F.R.B.S. + +_Editor of "Herald of Health Quarterly."_ (SPECIMEN COPY SENT ON +APPLICATION.) + +Physianthropy. The Home Cure and Eradication of Disease. 168 pgs. 8d. +Cloth 1s. 2-1/2d. + +Salt in its Relation to Health and Disease. 18 pgs, 1-1/2d. + +Mary Jane's Experiences Among Those Vegetarians. 72 pgs. 7d. Cloth, 1s. +1-1/2d. + +The Drink Mania, its Cause and Only Cure. 36 pgs. 2d. + +History of Ideal Toilet Cream for Vegetarians, Fruitarians, Hygienists, +and Wallace-ites; also of Curative Ointments. 11 pgs. Price 1-1/2d. + +By JOSEPH WALLACE. + +Fermentation: The Primary Cause of Disease in Man and Animals. 8 pgs. +1-1/2d. + +Cholera: Its Prevention and Cure, and Home Nursing of Cases. By C. L. H. +W, 22 pgs. 2-1/2d. + +The Necessity of Small Pox in Nature as an Eradicator of Disease. Its +Rational Scientific Treatment. l-1/2d. + +By OSKAR KORSCHELT. + +_Formerly Prof. of Chem. in the University of Tokio, and Director of the +Chem. Lab. of Geological Club in Japan_. + +*The Wallace System of Cure* in Children's Diseases and in Diphtheria. +English Translation. _New Edit_. Editorial Introduction and Portrait of +Joseph Wallace. 38 pgs. 3d. + +*London: The "Herald of Health" Offices, 11, SOUTHAMPTON ROW, W.C.* + + * * * * * + +An Object Lesson in Sensible Food Reform + +--That is how one regular customer describes the excellent meals served +daily in the quiet, restful, unpretentious, and admirably managed + +Home Restaurant + +31, Friday Street (between Cannon Street & Queen Victoria Street), LONDON, +E.C. + +THREE FLOORS NOW OPEN. + + * * * * * + +WHEN IN DOUBT + +TRY BOURNEMOUTH. + +BOURNEMOUTH is ideal for change and rest at almost any time of the year. +Food Reformers will find a comfortable home in a most delightful +situation, near Cliffs, Chine and Winter Gardens at Loughtonhurst. + +Liberal table. Inclusive terms from 30/- per week. Electric Light. Massage +by Qualified Masseur. Electric Light Ray Bath. Station: Bournemouth West. +Telephone: 976 Bournemouth. + +LOUGHTONHURST, + +_Address_: WEST CLIFF GARDENS, BOURNEMOUTH. + +Mrs. HUME, _Proprietress_. + + * * * * * + +I.H.A. HEALTH FOODS + +Are the very Basis of Food Reform + +They were the pioneers of the movement in this country and STILL STAND +UNRIVALLED + +_Following are a few of our Specialities_: + +*GRANOSE* + +Acknowledged to be the most valuable family food of its kind. Granose is +wheat in the form of crisp, delicate flakes, thoroughly cooked and so +rendered highly digestible. While it is given to very young infants with +great success it is an all-round family food and is increasing in +popularity everywhere. + +Free samples supplied to _bona-fide_ inquirers. + +*PROTOSE* + +A delicious substitute for meat, guaranteed to be free from all chemical +impurities. Thoroughly cooked, highly nutritious, and digestible. Made +entirely from choice nuts and wheat. + +*AVENOLA* + +Makes superior porridge in one minute: also good as a basis for vegetarian +"Roasts." Children are delighted with it for breakfast. Very nourishing. + +*NUTTOLENE* + +Without doubt the most delicate and tempting substitute for meat pastes. +Makes excellent sandwiches and is capable of a variety of uses. + +*HEALTH COFFEE* + +A wholesome beverage made entirely from cereals. Should be used in place +of tea and ordinary coffee. + +*I.H.A. HEALTH BISCUITS* + +The distinguishing feature of our biscuits is that they are absolutely +pure, nourishing and digestible. We make a variety combining wholesomeness +with palatableness. + +Everybody who studies his health should become acquainted with our Health +Foods, for they are *manufactured in the interests of health and NOT +merely for profit.* + +Ask your dealer for our complete Price List or send direct to the + +*International Health Association, Ltd. + +STANBOROUGH PARK, WATFORD, HERTS.* + + * * * * * + +*MANHU CEREAL FOODS* + +British Manufacture + +FLAKED WHEAT + +In 2 lb. packets. + +An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, where +DIGESTION is weak, a Natural Remedy for Constipation + +MANHU FLOUR FOR BROWN BREAD + +More easily digested than ordinary Wholemeal. + +Can be baked without kneading. + +FLAKED FOODS IN VARIETY. + +Pure Wholesome Foods for Porridge, Puddings, etc. + +Very easily cooked. + +AND + +Manhu Diabetic Foods + +Starch-changed, Palatable, Inexpensive. + +Supplied at all Health Food Stores. Nearest Agents with Price Lists on +application. + +MANUFACTURED BY +THE MANHU FOOD CO., LTD. + +Vauxhall Mills, Blackstock Street, LIVERPOOL, +23, Mount Pleasant, LONDON, W.C. + + * * * * * + +VACCINATION. + +Some Reasons why YOU should support the National Anti-Vaccination League. + +BECAUSE it works for the abolition of one of the most absurd, yet +disgusting, superstitions that has ever plagued mankind. + +BECAUSE those who will not take animal flesh into their mouths should not +allow animal poisons to be inserted into their blood. + +BECAUSE by the abolition of vaccination, the way is made clear for +attending to sanitation, and adopting a better way of living. + +BECAUSE by doing so you will help to free our soldiers and sailors from +the burden of compulsion, which they detest, which frequently causes +serious illness, occasionally even death, and hinders recruiting. + +BECAUSE as fast as the numbers of those vaccinated in the United Kingdom +have decreased, the smallpox death rate has fallen. + +BECAUSE in the production of vaccine lymph, calves are subjected to severe +torture. + +BECAUSE the League has no large endowments or Government grants. + +Write Miss L. LOAT, _Secretary,_ + +THE NATIONAL ANTI-VACCINATION LEAGUE, + +27, Southampton Street, Strand, London, W.C. + + * * * * * + +FOUR GOOD THINGS + +"PITMAN" SEA-SIDE PASTE + +Don't mistake it for a high-class fish paste, it being made from the +finest products of the Vegetable Kingdom, of superior flavour and free +from preservatives. Will keep indefinitely opened or unopened. Makes +delicious sandwiches.* 4-1/2d. per glass. + +SAVOURY NUTO CREAM FRITTERS + +An ideal quickly prepared dish in place of Meat. appetising, nutritious, +sustaining. Full directions on cartons. 2-1/2d. per 1/4-lb. packet, 9d. +per 1-lb. packet. + +NUT MEAT BRAWN + +Savoury or Tomato. A delightful combination of "Pitman" Nut Meats (the +outcome of years of research to produce unique, delicately flavoured, +well-balanced, and highly nutritious foods, each a perfect substitute for +flesh meat), and pure, carefully seasoned vegetable jelly, so blended to +make an appetising and nutritious dish. Per tin, 1/2-lb., 6d.; 1-lb., +10-1.2d.: 1-1/2-lb., 1s. 2d. + +DELICIOUS VEGSAL SOUPS + +Makes 1 pint of Rich Nourishing Soup for 3d. MADE IN TWELVE VARIETIES: +Asparagus, Brown Haricot, Celery. Green Pea, Lentil, Mulligatawny, +Mushroom, Nuto, Nuto Cream, Nutmarto, Spinach, Vigar. 2-oz. tin (1 pint), +3d.; 1-doz. assorted tins in box, 3s.; 1-lb. tins, 1s. 8d.; 7-lb, tins, +10s. 6d. + +_Ask your Stores for them, or_ + +Assorted Orders of 5s. value carriage paid. + +_From the Sole Manufacturers_ + +_PITMAN HEALTH FOOD Co., 313, ASTON BROOK STREET, BIRMINGHAM. + +Full catalogue of Health Foods. Diet Guide, and copy of "Aids to the +Simpler Diet," post free, two stamps_. + + * * * * * + +The Health-giving Table Water + +SALUTARIS + +DISTILLED + +Aerated or Still. + +Also-- + +"AD" brand of Distilled Water for Cooking Purposes. + +Made only by the SALUTARIS Water Co., Ltd., 236, Fulham Rd., London. + + * * * * * + +The Supremely Digestible Wholemeal Flour "Nu-Era" (regd.) + +The very best wheat the world produces ground between stones to an +exceeding fineness so that the resulting meal is free from all irritating +properties--and containing the full food-value of the ripened grain. Can +be used in place of white flour for all purposes, with immense benefits to +flavour _and_ to health. Supplied only in sealed linen bags containing +3-lbs. and 7-lbs. + +For prices, particulars, and carriage terms, apply to-- + +_G. SAVAGE & SONS_, Purveyors of Pure Food, 53, ALDERSGATE ST., LONDON, +E.C. + +_See also our advertisement on opposite page_ + +[Illustration] + + * * * * * + + + + + +End of the Project Gutenberg EBook of The Healthy Life Cook Book, 2d ed. +by Florence Daniel + +*** END OF THIS PROJECT GUTENBERG EBOOK THE HEALTHY LIFE COOK BOOK, 2D ED. *** + +***** This file should be named 10632.txt or 10632.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/0/6/3/10632/ + +Produced by Feorag NicBhride and PG Distributed Proofreaders + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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