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diff --git a/43879-0.txt b/43879-0.txt index 4b374d2..9d3b39d 100644 --- a/43879-0.txt +++ b/43879-0.txt @@ -1,37 +1,4 @@ -The Project Gutenberg EBook of The Vegetarian Cook Book, by E. G. Fulton - -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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - +*** START OF THE PROJECT GUTENBERG EBOOK 43879 *** [Transcriber's Note: Italic text is represented by _underscores_. Small capitals in the original have been converted to all capitals.] @@ -8360,359 +8327,4 @@ Tomatoes, Scrambled, 132 End of Project Gutenberg's The Vegetarian Cook Book, by E. G. Fulton -*** END OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - -***** This file should be named 43879-0.txt or 43879-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/3/8/7/43879/ - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - -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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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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - [Transcriber's Note: Italic text is represented by _underscores_. - Small capitals in the original have been converted to all capitals.] - - - - - SUBSTITUTES FOR FLESH FOODS - - Vegetarian - Cook - Book - - - _By_ E. G. FULTON - - - PACIFIC PRESS PUBLISHING COMPANY - OAKLAND, CALIFORNIA - - - _Entered According to Act of Congress in the year 1904, by_ - PACIFIC PRESS PUBLISHING COMPANY - - _In the Office of the Librarian of Congress, Washington, D. C._ - - ALL RIGHTS RESERVED - - - - -WHY I WAS IMPRESSED TO WRITE A COOK BOOK. - - -It must appeal to the judgment of every thinking man and woman that the -human family are more in need of sound, wholesome advice as to what -they should eat and drink than ever before. The number of physicians -and dentists increases each year at an alarming rate, but the aches -and ills of the suffering people do not lessen. Thousands of people -find themselves in a deplorable condition, with stomachs almost worn -out, having depended largely upon predigested foods and a long list of -so-called "dyspepsia cures." - -The amount of patent medicines, "sure cures," consumed by the people in -the United States is enormous, and is increasing every year. It must -be apparent to all students of the past century that the people of the -present are not enjoying the same degree of health as our ancestors, -nor have we any assurance that things will improve unless some radical -change is made. - -Disease among cattle, poultry, and fish has increased so alarmingly -in the last few years that we should no longer depend on the animal -kingdom for food. We should look to the grains, nuts, vegetables, and -fruits for a better dietary than can be prepared from the flesh of -animals likely to be contaminated with tuberculosis, cancer, and other -diseases. - -In writing this book, the author has treated the subject from the -commonly accepted definition of the term vegetarianism, which means -to abstain from flesh food, but allows the use of eggs, milk, and -its products. After years of experience in conducting vegetarian -restaurants in several cities and making a study of the food question, -he thinks he can bestow no greater gift upon the people than to place -before them a book containing instruction in the preparation of -wholesome dishes that will build up in place of tearing down the body. - -In this work I do not claim to have reached perfection, nor to have -exhausted the category of wholesome preparations and combinations -within the domain of vegetarianism. In our efforts to teach how to live -without the use of flesh foods, we find we have only begun to discover -the inexhaustible resources of the great vegetable kingdom in the -boundless wealth of varied hygienic foods. - -E. G. F. - - - - -CONTENTS - - - BAKERY AND BREAKFAST DISHES .... 196-201 - - BEVERAGES ...................... 173-176 - - CAKE ........................... 235-238 - - CEREALS ........................ 180-184 - - EGGS ........................... 163-170 - - ENTREES ........................ 67-114 - - HYGIENE OF COOKING ............. 9-12 - - NUT BUTTER ..................... 241-245 - - PIES ........................... 225-232 - - PUDDINGS ....................... 205-221 - - SALADS ......................... 17-28 - - SALAD DRESSINGS ................ 31-36 - - SOUPS .......................... 40-64 - - SAUCES ......................... 149-159 - - TOASTS ......................... 188-192 - - VEGETABLES ..................... 115-146 - - - - -_HYGIENE OF COOKING_ - - -GOOD COOKING - -Good cooking is not the result of accident, a species of good luck, -as it were. There is reason in every process; a law governing every -chemical change. A course of medical lectures does not make a -physician, nor will a collection of choice recipes make a cook. There -must be a knowledge of compounding, as well as of compiling; of baking, -as well as of mixing; and above all, one must engage in the real doing. -Theory alone will not suffice; but experience, which practice only can -give, is of the utmost importance. - -Mention will be made under this head of those forms of cooking only -which enter into vegetarian cooking as usually understood. - - -BOILING - -The term "boiling," as applied to cookery, means cooking in a boiling -liquid. Many kinds of food need the action of water or other liquid, -combined with heat, to cook them in the best manner, and boiling is -one of the most common forms of cookery. When water becomes too hot -to bear the hand in it with comfort, it has reached one hundred and -fifty degrees, or the scalding point. When there is a gentle tremor -or undulation on the surface, one hundred and eighty degrees, or the -simmering point, is reached. When there is quite a commotion on the -surface of the water, and the bubbles breaking above it throw off -steam or watery vapor, two hundred and twelve degrees, or the boiling -point, is reached. After water reaches the boiling point it becomes no -hotter, no matter how violently it may boil. The excess of heat escapes -in the steam. This important fact is rarely understood by the average -cook, and much fuel is often needlessly wasted because of the mistaken -idea that rapidly boiling water cooks food more quickly. - -In all ordinary cooking, simmering is more effective than violent -boiling. The temperature of the water may be slightly raised by -covering the kettle. If sugar or salt or anything to increase its -density, is added to water, it takes longer for it to boil, but -its boiling temperature is higher. This explains why boiling sugar -syrup and boiling salt water are hotter than boiling fresh water. -Boiling effects partial destruction or removal of organic and mineral -impurities found in water, hence the importance of boiling the water -where such impurities exist. Boiling also expels all the air and the -gases which give fresh water its sparkle and vitality. Therefore, the -sooner water is used after it begins to boil, the more satisfactory -will be the cooking. - -Fresh water should be used when the object is to extract the flavor, or -soluble parts, as in soups and broths. Salt water should be used when -it is desired to retain the flavor and soluble parts, as in most green -vegetables. Cold water draws out the starch of vegetables. Boiling -water bursts starch grains, and is absorbed by the swelling starch, and -softens the cellulose in cereals and vegetables. - - -MILK - -In cooking some kinds of food, milk is used instead of water. Milk -being thicker than water, less of the steam escapes, and it becomes -hot sooner than water, adheres to the pan, and burns easily. At its -boiling temperature (214 degrees), the casein contained in milk is -slightly hardened, and its fat rendered more difficult of digestion. -By heating milk in a double boiler, these dangers are avoided. It then -only reaches a temperature of 196 degrees, and is called scalded milk. -The process is a form of steaming. - - -STEAMING - -Steaming is a process of cooking food over boiling water. It is a very -satisfactory and convenient method, without much loss of substance. It -takes a longer time than some other ways of cooking, but requires less -attention. There are two methods of cooking by steam: (1) In a steamer, -which is a covered pan, with perforated bottom. This is placed over -boiling water, and the steam carries the heat directly to the food. (2) -By means of a double boiler. By this method the heat is conveyed from -the boiling water, through the inner boiler to the food. When cooking -by steam, the water should boil steadily until the food is done. Watery -vegetables are made drier by steaming, and flour mixtures develop a -different flavor than when baked. - - -STEWING - -Stewing is cooking in a small quantity of water at a low temperature -for a long time, and is a form of boiling. The food loses less -nutriment when stewed than when rapidly boiled. - - -BAKING - -Baking is cooking by means of dry heat, as in a close oven. The -closely-confined heat of the oven develops flavors which are entirely -different from those obtained by other forms of cooking. The baking -of many kinds of food is as important as the mixing, and every cook -should thoroughly understand how to regulate the oven. Nearly all -flour mixtures, as bread, cakes, and many kinds of pudding, are more -wholesome when baked than when cooked in any other way. - - -BRAIZING - -Braizing is a combination of stewing and baking. Meat cooked in a -closely-covered stew-pan, so that it retains its own flavor and those -of the vegetables and flavorings put with it, is braized. Braized -dishes are highly esteemed. - - -BROILING - -Broiling, meaning "to burn," is cooking directly over, or in front of, -the clear fire, and is the hottest form of cooking. The intense heat, -combined with the free action of the air, produces a fine flavor quite -unlike that obtained in any other way. Pan broiling is broiling on a -hot surface instead of over hot coals. - - - - -_SALADS_ - - -SALADS - -All green vegetables that are eaten raw and dressed with acid, salt, -and oil, are included in the list of salads, and they should always be -served crisp and cool. Wash salad greens carefully, allowing them to -stand in cold or iced water until crisp. Drain and wipe dry with a soft -towel, taking care not to bruise the leaves, and keep in cool place -till serving time. If they are not thoroughly dried, the water will -collect in the bottom of the dish and ruin any dressing used. - -Pare cucumbers thickly, and remove a thick slice from each end; cut -into thin slices, or into one-half inch dice, and keep in cold water -until ready to serve, then drain thoroughly; crisp celery in cold water -also. - -Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice -at serving time. The list of vegetables suitable for salads is so long -that the question of kind is wholly a matter of choice. Asparagus, -peas, string beans, beets, cauliflower, etc., are all well utilized -in salads. Freshly cooked vegetables or left-overs may be used, but -all cooked vegetables must be cold and perfectly tender. By deftly -combining these left-overs with the favorite dressing, there is -material for a delicious and economical salad, to which the somewhat -aristocratic name of macedoine salad may be given. This salad may -consist of a few or many kinds of vegetables, any combination pleasing -alike to the eye and the palate being permissible, and if care is taken -in the arrangement, it may be made a very attractive dish. - -To the dressing of salads one must give utmost care and attention, as -upon their excellence the success of the dish principally depends. -While rules for dressings are innumerable, there are, after all, only a -few really good ones. The French dressing and the mayonnaise are most -generally known, the former being the simplest and most commonly used -of all dressings. And it is quite the favorite for lettuce, cresses, -chicory, and other vegetable salads. As the salad wilts if allowed to -stand in the dressing, it should not be added till just at the moment -of serving, and it is for this reason that it is frequently made at the -table. - -One of the most difficult things to prepare is a perfect mayonnaise, -but once the knack is acquired, failure afterwards is rare. One -essential point is to have all the materials cold. Chill in the -refrigerator both the bowl and oil an hour or more before using. In -warm weather it is advisable during the mixing to stand the bowl in -a larger one of cracked ice. This dressing, if covered closely, will -keep several days or longer in the ice-box. Keep in a cold place till -wanted, as it liquefies as soon as mixed with meat or vegetables. To -tone down the taste of the oil, and thus make more delicate salads, one -may add to the dressing, just before it is used, a little cream beaten -stiff and dry. This dressing is used with nut and fruit salads, and -may be used with potatoes, tomatoes, celery, and other vegetables. - -Most cooked vegetables intended for salads are moistened with a French -dressing and allowed to stand an hour or more, or until well seasoned, -in a cold place. To this process the term marinate is applied. Just -before serving, pour off all the marinate that is not absorbed, and -combine with the mayonnaise. A mistake frequently made in preparing -salad dressing is that of using too much acid. The acid flavor should -not predominate, but other flavors should also have their value. - - -VEGETARIAN CHICKEN SALAD - - Chopped protose, 1/2 pound. - Chopped celery, 2/3 cup. - Grated onion, 1 small teaspoonful. - Chopped nuttolene, 1/4 pound. - Lemons, juice of 2. - Salt. - Mayonnaise, 2 tablespoonfuls. - -Mix all together, adding mayonnaise dressing last. Serve on lettuce. - - -ALMOND SALAD - - Olives, 18. - Celery, 1-1/2 cups. - Blanched almonds, 1-1/2 cups. - Salad dressing. - Lettuce. - -Stone and chop the olives. Add the almonds chopped, also the celery cut -fine. Mix with salad dressing and serve on lettuce. - - -NORMANDIE SALAD - - Walnut meats, 1 cup. - French peas, 1 can. - Mayonnaise. - Lettuce. - -Place walnut meats in scalding water about fifteen minutes, then remove -the skins, and cut into pieces about size of a pea. Scald the French -peas, and set aside for a while. Drain the water off the peas, and let -them get cold; then mix with the walnuts. Pour mayonnaise dressing over -all, and mix thoroughly. Serve on lettuce. - - -BRAZILIAN SALAD - - Ripe strawberries, 1-1/2 cups. - Fresh pineapple, cut in small cubes, 1-1/2 cups. - Brazil nuts, blanched and thinly sliced, 12. - Lemon juice, 4 tablespoonfuls. - Lettuce. - Dressing, 1 spoonful. - -Cut the strawberries and pineapples into small cubes, and add -thinly-sliced Brazil nuts that have been marinated in lemon juice. -Arrange lettuce in rose-shape, and fill the crown with the above -mixture, and cover with a spoonful of mayonnaise or golden salad -dressing. - - -NESSLERODE SALAD - - Red cherries, 1/2 cup. - Black cherries, 1/2 cup. - Red currants, 1/2 cup. - White currants, 1/2 cup. - Sugar, 1-1/2 cups. - Red raspberries, 1/2 cup. - Black raspberries, 1/2 cup. - Strawberries, 1/2 cup. - Lemon juice, 1/2 cup. - -Pit the cherries, keeping them as whole as possible. Put a layer of -fruit in the salad bowl, then a layer of sugar, then another layer of -fruit, and so on, till all the fruit is used, finishing with a layer of -sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently -from side to side, to draw out the juice until it nearly covers the -fruit. - -More sugar may be used if needed. This salad should be made two hours -before using, and kept on ice. - - -FRUIT SALAD - - Apples, cut in half-inch cubes, 1 cup. - Bananas, cut in half-inch cubes, 1 cup. - Oranges, cut in half-inch cubes, 1 cup. - -Mix all together and serve with golden salad dressing. - - -WALDORF SALAD - - Apples, cut in dice, 1-1/2 cups. - Lemon juice, 1/2 cup. - Lettuce. - Celery, cut in dice, 1-1/2 cups. - Mayonnaise dressing. - -Mix apples, celery, and lemon juice well together, and pour mayonnaise -dressing over. Serve on lettuce. - -In making Waldorf salad use only crisp, white, tart apples, and the -tender, white heart of the celery. The celery should be cut a little -smaller than the apples. Use only white mayonnaise. - -Drain off the lemon juice before adding the dressing, or it will ruin -the mayonnaise. - - -PROTOSE SALAD - - Protose, cut in small dice, 1 pound. - Cold, boiled potatoes, cut into dice, 2. - Finely cut celery, 1/2 cup. - Finely minced onion, 1 tablespoonful. - Salt. - Celery salt, 1/2 teaspoonful. - -Mix thoroughly with mayonnaise, and serve on lettuce leaves. - - -PROTOSE AND CELERY SALAD - - Diced protose, 2-1/2 cups. - Grated onion, 1 tablespoonful. - Oil salad dressing. - Salt, 1 teaspoonful. - Crisp celery, 1-1/4 cups. - Lettuce or celery leaves. - -Cut protose into half-inch dice, add a little salt, grated onion, -and celery cut into the same size as protose. Set in ice-box, and -just before serving pour over some of the oil salad dressing, and mix -all together lightly. Serve on lettuce leaves or garnish with celery -leaves. - - -PEA AND ONION SALAD - - Peas, canned or stewed, 4 cups drained. - Grated onion, 2 tablespoonfuls. - Lettuce leaves. - Mayonnaise. - -Let peas drain half an hour, then add the onion. Mix well. Set in a -cold place, and when ready to serve pour over the mayonnaise. Mix all -together lightly, and serve on lettuce leaves. - - -ENGLISH SALAD - - Chopped lettuce, 1 cup. - Chopped celery, 1 cup. - Mayonnaise, 1 tablespoonful. - Lemons, juice of 2. - -Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise -and salt to taste. - - -WATER LILY SALAD - - Lettuce leaves. - Mayonnaise dressing - Eggs, hard-boiled, 8. - -Cut crisp lettuce leaves into pointed strips, like the outer leaves of -a water lily. Cut the whites of hard-boiled eggs also into strips, to -make the petals. Mash all but two or three of the yolks, mix them with -the mayonnaise, and fill in the center of the white petals. Take the -remaining yolks and put through a fine sieve, and scatter this over the -yellow center and white petals to resemble pollen of the flower. - - -NUT AND FRUIT SALAD - - Diced pineapple (canned), 1 cup. - Chopped walnuts, 1-1/2 cups. - Diced oranges, 1 cup. - Diced dates, 1 cup. - -Mix all together, and add golden salad dressing one hour before serving. - - -NUT SALAD - - Apple, 1 small. - Lettuce, 1/2 cup. - Onion juice, 1 teaspoonful. - Oil of cloves, 7 drops. - Salt. - Almonds, 1/2 cup. - Brazil nuts, 1/2 cup. - Sugar, 1 teaspoonful. - Lemon, juice of 1. - -Chop all the ingredients moderately fine, and mix well with plenty of -mayonnaise dressing. - - -TOMATO MAYONNAISE - - Tomatoes, 2. - Oil, 1/2 cup. - Onion juice, 3 or 4 drops. - Hard-boiled eggs, 2. - Raw egg, 1. - -Peel the tomatoes, cut them in halves, and press out all the seeds, -retaining only the solid, fleshy portion. Chop this fine; press through -a sieve and drain. - -Mash very fine the hard-boiled yolks of the eggs, and add the raw -yolk. When thoroughly mixed, add the oil, a few drops at a time. When -thick and smooth, add the dry pulp of the tomato, a little at a time. -Stir in the onion juice. Serve on sliced protose or nuttolene. - - -LIMA BEAN SALAD - - Lima beans, 2 cups. - Strained tomatoes, 1-3/4 cups. - Hard-boiled yolks, 2. - Lettuce. - Nut butter, 2 tablespoonfuls. - Minced parsley, 1 tablespoonful. - Salt. - Sliced tomatoes. - -Cook beans till well done, strain off the water, and set aside to cool. -Mix nut butter as for table use, and thin it down with the tomato -juice. Add the minced parsley and a little salt; turn this mixture on -the beans, and stir well without breaking the beans. Mince the yolks of -the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce -and sliced tomatoes, and serve. - - -PEA AND TOMATO SALAD - - Tomatoes, 6. - Nuttolene, 1 cup. - Salad dressing. - Green peas, 2 cups. - Lettuce. - -Peel the tomatoes and scoop out the inside. Fill up with green peas and -bits of nuttolene. Place each tomato on a lettuce leaf, and cover with -salad dressing. - - -LETTUCE - -Separate the leaves and carefully wash to remove every particle of -grit. Shake the water off the leaves. Place on a plate or in a salad -dish, and send to the table for each to prepare as preferred. - -Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing -may be provided for the table. If preferred, lettuce may be cut fine -before being sent to the table. - - -CABBAGE SALAD - - Cabbage chopped very fine, 1-1/2 cups. - Chopped walnuts, 1/2 cup. - Cream, 1/2 cup. - Lemon, juice of 1. - Sugar, 1 tablespoonful. - Salt. - -Beat cream, sugar, and lemon juice together; then pour over the -walnuts, cabbage, and salt, which have been thoroughly mixed. - - -SALAD LA BLANCHE - - Lima beans, 1 cup. - Minced celery, 1 cup. - Hard-boiled eggs, 2. - Minced lettuce, 1 cup. - Nuttolene, 1/4 pound. - -Boil the beans till tender, drain, and cool. Chop them rather fine, and -add the minced celery, minced lettuce, nuttolene cut into small dice, -and hard-boiled eggs finely chopped. Serve with La Blanche dressing. - - -BEET SALAD - - Cold, boiled beets. - Hard-boiled eggs. - Salt, olive oil, lemon juice. - Lettuce. - -Arrange alternately slices of cold, boiled beet with slices of -hard-boiled eggs on a plate. Season with salt, olive oil, and lemon -juice poured over. Serve on lettuce. - - -CARROT AND BEET SALAD - - Carrots, 2. - Lettuce. - Dressing. - Beets, 2. - Celery. - -Arrange alternately slices of cold, boiled carrots and beets. Serve on -a lettuce leaf, garnish with finely-chopped celery. - -Dress with olive oil, lemon juice, or French salad dressing. - - -STUFFED BEET SALAD - -Boil the beets whole till tender, selecting those of uniform size. Cut -a slice off the bottom, so that they will stand upright, and scoop the -inside out carefully. Take pains not only to avoid breaking the shell, -but to keep the inside as nearly whole as possible. Peel the shells, -and let them get perfectly cold. Cut the centers into tiny cubes, using -an equal amount of parboiled potatoes and white celery cut to same -size; mix well with mayonnaise or French dressing, and fill the shells, -laying a slice of hard-boiled egg on top of each, and serving on a bed -of tender lettuce leaves. - - -TURNIP AND BEET SALAD - - Turnips, 1-1/4 cups. - Green peas, 2 cups. - Mayonnaise. - Beets, 1-1/4 cups. - Lettuce. - -Cook both vegetables separately till tender; dice and set on ice, until -ready to serve. Place a spoonful of the mixed vegetables on a leaf of -lettuce, border with green peas, and put a spoonful of mayonnaise on -top. - - -ASPARAGUS AND PROTOSE SALAD - - Asparagus, 1-1/2 cups. - Protose, 1-1/2 cups. - Salt. - Mayonnaise. - -Wash the asparagus and cut into pieces half an inch long. Boil in -salted water till tender. Drain off the water, and when cold put into -salad dish with protose cut into dice. Season with salt. Serve on a -lettuce leaf with mayonnaise. - - -BEET AND POTATO SALAD - -Cut with a vegetable cutter or slice cooked beets and potatoes; arrange -on a dish alternately, dress with cream salad dressing. - - -BEET AND POTATO SALAD NO. 2 - - Beets, 1 cup. - Protose, 1/2 cup. - Onion juice, 2 tablespoonfuls. - Hard-boiled egg sliced, 1. - Mayonnaise. - Potatoes, 1 cup. - Egg yolks, 1/2 cup. - Salt. - Chopped parsley, 1/4 cup. - Lettuce. - -Cut the beets, potatoes, and protose into small dice. Mix all together -and serve on a lettuce leaf; one slice of egg to each portion. - - -ASPARAGUS AND CAULIFLOWER SALAD - - Asparagus tips, boiled and drained, 2 cups. - Cauliflower, boiled, drained, cut in small pieces, 2 cups. - -Dress with cream salad dressing. - - -ASPARAGUS SALAD - -Cut cooked asparagus tips into three-inch lengths, and serve on lettuce -leaf with cream dressing. - - -BRUSSELS SPROUTS SALAD - -Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress -with olive oil and lemon juice. Serve on lettuce. - - -DATE AND CELERY SALAD - -Chop dates and celery, and serve with golden salad dressing. - - -MACEDOINE SALAD - -This is a mixture of any kind of cooked vegetables. Cover with French -salad dressing, and serve on lettuce leaves. - - - - -_SALAD DRESSINGS_ - - -MAYONNAISE DRESSING - - Egg yolk, 1. - Cooking or olive oil. - Lemon juice. - Salt. - Sugar, 1 tablespoonful. - -Into a saucer break the yolk of a fresh egg; add to it a large pinch -of salt, and with a fork stir the yolk till it begins to stiffen. -Gradually add to the yolk, a drop at a time, cooking oil or olive oil, -stirring well after each drop is added. Continue this process till the -mixture becomes too stiff to stir, then thin it with lemon juice, and -add more salt. The salt helps to stiffen it. Thicken again with oil in -the same manner as before, and thin again with lemon juice. Continue -this till the desired amount is made. When stiff enough to cut with a -knife, add one tablespoonful of sugar. - -This will keep for a number of days, if set on ice. Success in making -this depends upon the care with which the oil is added; at first, a -drop at a time, and towards the last adding two or three drops, and -perhaps half a teaspoonful at a time. - -Note.--To make it keep well, add one tablespoonful boiling water, -beaten in quickly. To keep from curdling, put lemon juice and oil on -ice for fifteen minutes before using. - - -WHITE DRESSING - - Egg yolk, 1, light colored. - Salt. - Cracked ice. - Cream, whipped to stiff froth, 6 tablespoonfuls. - Oil, 6 tablespoonfuls. - Lemon juice, 1 tablespoonful. - -Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; -then add the oil drop by drop. The dressing should be very thick. Stand -the bowl in another containing a little cracked ice, so that you may -be constantly reducing the color of the egg. Now add slowly the lemon -juice, then stir in the whipped cream. This dressing, if properly made, -should be almost as white as whipped cream, while having the flavor of -mayonnaise. Serve with Waldorf salad. - - -BOILED SALAD DRESSING - - Eggs, 5. - Melted butter, 1/4 cup. - Lemon juice, 4 tablespoonfuls. - Salt, 1 level teaspoonful. - Sugar, 1 level teaspoonful. - Rich cream, 1 cup. - -To the yolks add the salt and sugar; beat with an egg whisk until -thick and light, then add gradually the melted butter and lemon juice. -Cook over hot water until the mixture thickens and falls away from the -sides of the pan. Take from stove, put into a glass jar, and when cool -cover closely. When ready to use pour into it lightly the rich cream -whipped to a stiff, dry froth. If whipped cream can not conveniently be -obtained, plain sweet or sour cream may be used in the dressing, but it -will not be so light and flaky. - - -CREAM SALAD DRESSING (PLAIN) - - Lemon juice, 1/2 cup. - Sugar, 1 tablespoonful. - Rich milk or cream, 1/2 cup. - Olive oil, 1 tablespoonful. - Salt, 1 teaspoonful. - Eggs well beaten, 2. - -Put the lemon juice into a granite dish on the stove, and add the olive -oil, sugar, and salt. Put the milk or cream on the stove in another -saucepan, and when hot add the beaten eggs. Let cook smooth, but do -not allow it to boil or it will curdle. Remove from the stove, and -when partially cool beat the two sauces together. This is a very nice -dressing for vegetable salads. - - -CREAM SALAD DRESSING - - Cream, 1 cup. - Milk, cold. - Butter, size of walnut. - Salt, 1 level teaspoonful. - Lemon juice, 4 tablespoonfuls. - Corn starch, 1 rounded teaspoonful. - Eggs, 2. - Sugar, 1 level teaspoonful. - -Put the cream into a double boiler; when scalding hot add the corn -starch dissolved in a little cold milk, and cook about five minutes, -stirring constantly. Then add the butter. To the yolks of the eggs add -the salt and sugar; beat till light and thick, then add alternately -the lemon juice and the hot cooked mixture. Fold in the stiffly beaten -whites, and set aside to become cold. - -This dressing may be used the same as mayonnaise. - - -WHITE CREAM SALAD DRESSING - -Make same as cream salad dressing, omitting the yolks of the eggs. - - -FRENCH SALAD DRESSING - - Oil, 3 tablespoonfuls. - Salt. - Lemon juice, 1 tablespoonful. - Onion juice, 1/4 teaspoonful. - -Mix and pour over the salad. - - -LETTUCE DRESSING - - Hard-boiled eggs, 3. - Lemon juice, 1/2 cup. - Lettuce. - Olive oil, 1 tablespoonful. - Salt. - -Mash the yolks smooth and fine, add the olive oil and salt. Mix well, -and add gradually the lemon juice. Beat thoroughly, then pour the -dressing over the lettuce. Cut the whites of the eggs into rings and -lay on top. Serve as soon as dressed. - - -GOLDEN SALAD DRESSING - - Pineapple juice, 1/4 cup. - Lemon juice, 1/4 cup. - Beaten eggs, 2. - Sugar, 1/3 cup. - -After beating the eggs well, add the pineapple juice, lemon juice, -sugar, and small pinch of salt. Beat together and cook in double -boiler. Let boil about two minutes. - - -NUT OR OLIVE OIL SALAD DRESSING - - Olive oil, 1/2 cup. - Water, 1/4 cup. - Lemon juice, 1/4 cup. - Salt, 1 teaspoonful. - Beaten eggs, 3. - -Beat all well together in the dish; set dish in hot water over the -fire, and stir constantly till thickened. As soon as it begins to -thicken remove from the fire and place in a dish of cold water, -stirring until it cools, and set on ice till cold. It is then ready for -use. - - -OIL SALAD DRESSING (SOUR) - - Lemon juice, 2 teaspoonfuls. - Olive oil, 1/4 cup. - Salt, 1/2 teaspoonful. - Water, 2 teaspoonfuls. - Eggs, 2. - -Heat together in double boiler, stirring constantly. When it begins to -thicken, place into cold water and stir until cold. - - -GREEN MAYONNAISE - -Make as ordinary mayonnaise. Use two light-colored yolks and six -tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; -put it into a bowl, and with a knife rub it to a pulp. Then add -gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use -for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on -lettuce leaves. - - -DRESSING LA BLANCHE - - Butter, 1-1/2 dessertspoonfuls. - Flour, 1 heaped dessertspoonful. - Salt. - Egg, 1. - Lemon juice, 1/4 cup. - -Melt the butter in a frying-pan, but be careful not to brown it. -When hot, stir in the flour, well-beaten yolk, lemon juice, and salt -to taste. Stir this dressing through the vegetables, and serve on a -garnish of crisp lettuce. - - - - -_SOUPS_ - - -SOUPS - -Cream soups are seasonable at any time, using any vegetable in its -season. Canned goods may be used when the fresh article is not -obtainable. - -Vegetables that are too tough and old to cook in any other way may be -used in soups to advantage. If it can be afforded, a teaspoonful of -whipped cream may be dropped into each plate, and will be found very -delicious. - -By a puree is meant a thick soup; it differs but little from cream -soup, being perhaps a trifle thicker. If properly made, cream soups and -purees are dainty, delicious, and nourishing. - -Fruit soups are in favor during hot weather, for dinners and luncheons; -they are very easily made, and are wholesome and refreshing. Any -desired fruit juice may be thickened with corn starch, sago, or -arrowroot, and served with or without fruit. - -Fruit soup should always be served cold, in glass sherbet cups, with a -layer of chipped ice on top. - - -KINDS OF SOUP - -Observing these proportions and following the foregoing directions, -delicious cream soups are made of rice, squash, celery, peas, -asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, -cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, -baked beans, lentils, macaroni, spaghetti, watercress, string beans, -sago, tapioca, barley, carrots, etc. All vegetables should be cooked -very tender in boiling salted water, drained, and rubbed through a -sieve. Rice, sago, tapioca, and barley should be boiled slowly till -each grain is soft and distinct. Roasted peanuts are chopped fine; -chestnuts are boiled and mashed; macaroni and spaghetti are cut into -very small pieces, after boiling till tender. String beans are to be -minced before adding to the soup. - - -CREAM SOUPS, FOUNDATION OF - -Rub one heaping tablespoonful of butter and two of sifted flour to a -cream; melt in a saucepan over the fire, and add slowly four cups milk, -stirring constantly. When it thickens add salt and whatever seasoning -and ingredient is desired to make the soup. - - -CROUTONS FOR SOUP - -Take thin slices of bread, cut them into little squares, place them in -a baking pan, and brown to a golden color in a quick oven. - - -EGG BALLS FOR SOUP - - Egg yolks, hard boiled, 6. - Salt, 1 teaspoonful. - Flour, 1/2 tablespoonful. - Egg yolks, raw, 2. - -Rub the hard-boiled yolks and flour smooth, then add the raw yolks and -the salt. Mix all well together, make into balls, and drop into the -soup a few minutes before serving. - - -EGG DUMPLINGS FOR SOUP - - Milk, 1 cup. - Flour. - Eggs, 2. - -Beat the eggs well, add the milk and as much flour as will make a -smooth, rather thick batter, free from lumps. Drop this batter, a -tablespoonful at a time, into the boiling soup. - - -NOODLES FOR SOUP - -Beat one egg till light, add a pinch of salt and flour enough to make -a stiff dough. Roll out very thin; sprinkle with flour to keep from -sticking. Then roll up into a scroll, begin at the end, and slice into -strips as thin as straws. After all are cut, mix them lightly together, -and to prevent their sticking together keep them floured a little till -you are ready to drop them into the soup, which should be done a few -minutes before serving. If boiled too long they go to pieces. - - -VEGETABLE BOUILLON - - Vegetable soup stock, 2 quarts. - Cooked and strained tomatoes, 2 cups. - Bay leaves, 2. - Salt, 1 tablespoonful. - Onions, grated, medium size, 2. - -Mix all the ingredients together, and let simmer slowly two or three -hours. There should be about one quart of soup when done; strain, -reheat, and serve. - - -NUT CHOWDER SOUP - - Nuttolene or protose, 1/4 pound. - Hard-boiled eggs, 3. - Browned onions, 3. - Sage, 1 teaspoonful. - Thyme, 1 teaspoonful. - Bay leaves, 2. - Salt, 1 tablespoonful. - -Chop all together till fine, then add to strained boiling tomatoes, -four cups; add boiling water, one cup; thicken with flour, one -tablespoonful; reheat and serve. - - -NUT FRENCH SOUP - - Vegetable soup stock, 1-1/2 quarts. - Tomatoes, cooked, strained, 2 cups. - Sage, 1/4 teaspoonful. - Browned flour, 1 tablespoonful rounded. - Onions, large, 1. - Bay leaves, 2. - Thyme, 1/2 teaspoonful. - Salt to taste. - -Slice the onion and mix all the ingredients together, excepting the -salt; boil slowly one hour; strain, reheat, salt, and serve. This soup -requires plenty of salt to bring out the flavor. - - -MOCK CHICKEN SOUP - - Butter, 1/4 cup. - Onion, medium size, 1. - Celery stalks, 1. - Milk, 1-1/4 quarts. - One egg. - Flour, 2 tablespoonfuls. - Parsley, chopped fine, 1 teaspoonful. - Nuttolene, 3 tablespoonfuls. - Flour. - -Put butter in saucepan with the onion, parsley, and celery; cook it to -a golden brown color; add the flour and cook until brown, being careful -not to scorch. Now add the milk boiling hot and stir briskly to prevent -lumping. Add the nuttolene. Beat the egg with enough flour to make -a stiff batter, but thin enough to pour; pour this into the boiling -stock, stirring at the same time. This will appear as small dumplings -in the soup. Let simmer twenty or thirty minutes; salt, and serve. - - -MOCK CHICKEN BROTH - - Small white beans, 2 cups. - Small onion, 1. - Salt. - Hot water, 8 cups. - Celery salt. - Butter. - -Wash, then stew the beans in hot water with the onion for three hours, -stewing down to six cups; strain, and add a pinch of celery salt and a -small piece of butter. Salt to taste. This broth may be served to the -sick instead of beef tea. - - -PLAIN VEGETABLE SOUP (1) - -For soup stock. - - Water, 6 cups. - Strained tomatoes, 2 cups. - -Shave in fine shreds, add to soup stock, and cook moderately for two -hours. - - Carrot, 1. - Potato, 1. - Leek, 1. - Turnip, 1. - Onions, 2. - Celery stalk, 1. - -Add a little sage and thyme. When done, run through puree sieve or -colander, and add a little chopped parsley and salt to taste. - - -PLAIN VEGETABLE SOUP (2) - - Butter, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Chopped onion, 1. - Chopped carrots, 1/2 cup. - Chopped potatoes, 1/2 cup. - Chopped turnips, 1/2 cup. - Chopped celery, 1/2 cup. - -Place in heated saucepan, stir often to prevent burning, add a little -more butter if necessary; brown till vegetables are quite soft, then add - - Strained tomatoes, 2 cups. - Hot water to proper consistency. - -Season with parsley and salt to taste. Simmer till done. - - -WHITE SOUBISE SOUP - - Bread, 4 or 5 slices. - Onions, 4. - Salt, 1 teaspoonful. - Butter, 1 teaspoonful. - Rich milk, 2 cups. - Potatoes, 2. - Flour, 1 teaspoonful. - Water, 4 cups. - -Soak the bread in the milk, boil onions and potatoes in water until -well done, and mix with the bread and milk; add salt and flour rubbed -in the butter; strain all through a fine sieve; bring again to the -boiling point, but do not allow it to boil; serve. If too thick, add a -little boiling water. - - -JULIENNE SOUP - - Fresh peas, 1/3 cup. - Chopped potatoes, 3/4 cup. - Tomato, 1/4 cup. - Soup stock, 1 quart. - Carrots cut in dice, 1/2 cup. - Chopped turnips, 1/3 cup. - Minced onion, 1. - Chopped parsley. - -Cook the turnips and carrots together in just enough water to prevent -scorching, the potatoes and onions in the same manner, the peas by -themselves. When all are done, mix together and add the soup stock, -salt, and parsley; reheat, and serve. The water the vegetables are -cooked in should be used in the soup. - - -TOMATO SOUP - - Soup stock, 3 cups. - Nut butter, 1 tablespoonful. - Strained tomatoes, 2 cups. - Salt. - -Add tomatoes to soup stock, also the nut butter mixed smooth and thin -in a little of the tomato; heat to boiling, salt, and serve. - - -BEAN AND TOMATO SOUP - - Boiled beans, 1 cup. - Butter, 1 tablespoonful. - Cooked rice, 1/4 cup. - Salt. - Stewed tomatoes, 1 cup. - Flour, 1 tablespoonful. - Boiling water to required consistency. - -Rub beans and tomatoes through a sieve; add salt and butter rubbed in -flour; then add cooked rice and enough boiling water to make the proper -consistency; reheat, and serve. - - -TOMATO-VERMICELLI SOUP - - Strained tomatoes, 3 cups. - Vermicelli, 1/2 cup. - Water, 2 cups. - -Cook the vermicelli in the tomato till done and add water; if too -thin, bind with a little thickening of butter and flour. A rounded -tablespoonful of each will be enough for each quart of soup. - - -TOMATO AND OKRA SOUP - - Onion, large, 1. - Butter. - Stewed tomatoes, 2 cups. - Soup stock or water, 4 cups. - Thinly sliced okra pods, 2 cups. - Flour, 1 teaspoonful. - Nut butter, 1 teaspoonful. - Chopped parsley. - Salt. - -Brown onion in a saucepan with a little butter; add flour, nut butter, -tomatoes, parsley, and okra. Add the soup stock or water and cook -slowly for three hours. Season with salt, and serve. - - -WHITE SWISS SOUP - - Rice, 1/2 cup. - Onion, small, 1. - Rich milk, 1-1/2 cups. - Flour, 1/2 teaspoonful. - Water, 2 cups. - Potato, 1. - Egg yolk, 1. - Salt. - -Boil the rice in the water, and add the onion and potato. When the -vegetables are well done add the rich milk and bring to a boil. Beat -well the yolk of the egg with the flour and stir in the boiling soup. -Let it boil, season with salt, rub through a sieve; reheat, and serve. - - -CORN AND TOMATO SOUP - - Kornlet, ground fine, 1-1/2 cups. - Strained tomatoes, 2 cups. - Water, 1 cup. - -Mix thoroughly, season with salt, heat to a boiling point, and serve. - - -CEREAL CONSOMME - - Cooking oil, 1/4 cup. - Chopped onion, 1. - Flour, 1 tablespoonful. - Crushed protose, 1/2 pound. - Caramel-cereal, 1 cup. - Salt. - Barley, 1/4 cup. - Carrot, small, 1, finely chopped. - Boiling water, 6 cups. - Bay leaf. - -Place in the soup kettle the cooking oil and barley; brown barley -till quite brown; add onion, carrot, flour, and brown the vegetables -till quite tender; add the protose and boiling water; let simmer very -gently for six hours, adding boiling water from time to time. Keep the -original amount. Stir often to prevent burning. Half an hour before the -soup is done add the caramel-cereal, bay leaf, and salt; press through -a fine colander, and simmer to six cups. - - -SWISS LENTIL SOUP - - Lentils, 1 cup. - Small onion, 1. - Browned flour, 2 rounded tablespoonfuls. - Salt. - -Put lentils to cook in a large quantity of boiling water; boil rapidly -a short time, then simmer without stirring. When they begin to get -tender and are yet quite moist, slice an onion and press into the -lentils until covered; keep the vessel over a slow, even fire, until -the lentils are well dried out. The drying-out may be finished in the -oven if the lentils are covered so that they will not harden on top. -When well dried add a little boiling water and rub through a fine -colander, removing the hulls. Into this pulp stir the browned flour. -Beat till smooth, then add gradually enough boiling water to make of -consistency of soup; salt, boil, and set where it will keep hot twenty -minutes to an hour, to blend ingredients. - - -SPRING VEGETABLE SOUP - - Green peas, 1 cup. - Onion, 1. - Egg yolk, 1. - Soup stock, 3 cups. - Salt. - Shredded lettuce, 1 head. - Parsley, 1 small bunch. - Water, 1 cup. - Butter, size of egg. - -Put in the stew-pan the lettuce, onion, parsley, and butter, with the -water; let simmer till tender; season with salt; when done strain off -the vegetables and put two-thirds of the liquid in the stock. Beat up -the yolk with the other third. Put it over the fire, and at the moment -of serving add this with the vegetables to the soup. - - -TURNIP AND RICE SOUP - - Turnip, medium sized, 1. - Milk, 3 cups. - Butter. - Washed rice, 1/3 cup. - Cream, 1 cup. - Croutons or toast. - -Pare a medium-sized turnip, slice, and put with rice and butter into -saucepan with sufficient water to cook; let simmer till tender, rub -through a fine sieve and return to the saucepan. Mix in enough milk to -make of the proper consistency; stir over the fire and let simmer ten -or fifteen minutes; then stir in a lump of butter and cream; serve with -croutons. - - -GERMAN LENTIL SOUP - - Lentils, 3/4 cup. - Carrot, a few slices. - Nut butter, 1 tablespoonful. - Celery, one sprig, or a little celery salt. - Salt. - Water, 4 cups. - Turnips, a few slices. - Apple sauce, 1/2 cup. - Onion, 1. - -Boil lentils in the water with the onion, carrot, turnip, and celery; -boil gently about one and one-half hours; put through a sieve and -return to soup kettle; add nut butter and apple sauce. Bring to a -boil, salt, and serve. - -If necessary, add a little boiling water or rich milk to thin the soup. - - -LENTIL AND TOMATO SOUP - - Lentils, 1 cup. - Water, 4 cups. - Nut butter, 1 tablespoonful. - Salt. - Onion, 1. - Stewed tomatoes, 2 cups. - Browned flour, 1 tablespoonful. - -Stew the lentils with the onion in the water one hour; add stewed -tomatoes, nut butter, and browned flour; bring to a brisk boil, season -with salt, press through a colander, reheat, and serve. - - -RICE AND NUT SOUP - - Vegetable stock, 5 cups. - Sage, 1/4 teaspoonful. - Rice, 3 tablespoonfuls. - Salt. - -Boil twenty minutes and serve. - - -BARLEY AND NUT SOUP - - Rice, 2 tablespoonfuls. - Vegetable stock, 4 cups. - Barley, 1/4 cup. - Salt. - -Cook the barley and rice until perfectly done in about one and -one-half cups of water; add stock, salt to taste, reheat, and serve. - - -NUT AND OLIVE SOUP - - Soup stock, 4 cups. - Ripe olives, chopped, 12. - Browned flour, 1 tablespoonful. - Tomato, strained, 1/2 cup. - Lemon juice, 1 teaspoonful. - Nut butter, 2 tablespoonfuls. - -Emulsify the nut butter in a little of the stock, add the remaining -stock and the rest of the ingredients, except the browned flour, which -should be added after the soup has boiled. Salt, and serve. - - -LENTIL AND NUT SOUP - - Lentils, 3/4 cup. - Oil, 1 tablespoonful. - Large onion, 1. - Vegetable stock, 4 cups. - -Cook lentils till tender and put through a colander; in the meantime -brown the chopped onion in the oil; add to the lentil pulp, mix with -stock, salt, reheat, and serve. - - -NUT NOODLE SOUP - - Vegetable soup stock, 6 cups. - Nut butter, 2 tablespoonfuls. - Noodles. - -Mix the nut butter in a little of the stock until smooth and thin; then -add remainder of stock, salt, boil, add noodles, cook about twenty -minutes, serve. - - -NUT AND PEA SOUP - - Green peas, 4 cups. - Vegetable soup stock, 6 cups. - Salt, 2 tablespoonfuls. - -Boil peas till tender, rub through a colander, and add to soup stock. -Salt, reheat, and serve. - - -NUT AND BEAN SOUP - - Beans, 1 cup. - Salt, 1 tablespoonful. - Vegetable soup stock, 4 cups. - A little thyme. - -Cook beans in just enough water to prevent scorching. When done rub -through a sieve or colander; add the vegetable soup stock, thyme, and -salt. Reheat, and serve. - - -NUT AND ASPARAGUS SOUP - - Finely cut asparagus, 4 cups. - Vegetable soup stock, 4 cups. - Salt. - -Cook till asparagus is very tender; put through a sieve; add stock and -salt; reheat, and serve. - - -BROWN BEAN SOUP - - Water, 2 quarts. - Tomatoes, 1 cup. - Onion, 1/4. - Small bunch of herbs, anise, laurel, etc. - Salt. - Brown beans, 1 cup. - Leek, 1/4. - Juice of 1 lemon. - -Cook beans in water till soft, then add vegetables and herbs; after the -soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, -and serve. - - -WHITE BEAN SOUP - - White beans, 1 cup. - Onion, medium sized, 1. - Salt, 1 teaspoonful. - Water, 2 quarts. - Nut butter, 1 tablespoonful. - -Stew the beans and onions in the water until tender; add nut butter and -salt; press through a sieve, bring to a boil, and serve. The addition -of some cream will improve this soup. - - -SAGO SOUP - - Sago, 1/2 cup. - Egg, 1. - Boiling milk, 4 cups. - Boiled cream. - -Wash the sago, add it to the boiling milk, and simmer till the sago is -dissolved and forms a sort of jelly. At the moment of serving add the -beaten yolk of an egg and a little cream previously boiled. - - -BEAN TAPIOCA - - White beans, 3/4 cup. - Tapioca, 1/2 cup. - Salt. - Water, 4 cups. - Hot water. - Cream. - -Cook beans in water till well done; press through a strainer, add -tapioca, and cook till clear; add hot water to make of proper -consistency; season with salt and cream; heat well, and serve. - - -GREEN PEA SOUP - - Green peas, in pod, 4 quarts. - Spinach leaves, 1 handful. - Sliced lettuce, 1 head. - Dash of lemon juice. - Salt, 1/2 teaspoonful. - Sugar, 1 teaspoonful. - Boiling water, 6 cups. - Cucumber sliced, 1/2. - -Shell peas and throw into a dish of cold water; break the shells and -put them into a kettle with boiling water; set over the fire and simmer -half an hour. Remove pods, and add lettuce, spinach, salt and sugar. -Let boil till the spinach and lettuce are pulpy, take up, and run -through a puree sieve; boil the peas and cucumber in a little water, -mash and rub through a sieve; mix with the soup, season with salt and a -dash of lemon juice. Serve with croutons. - - -RICE SOUP - - Rice, 1/4 cup. - Salt, 1 teaspoonful. - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 3 cups. - Egg yolk, 1. - Flour, 2 teaspoonfuls. - -Boil the rice in the water for forty minutes, or until perfectly soft, -adding salt; add sufficient boiling water from time to time to keep the -original amount; press through a sieve and thicken with well-beaten -yolk of egg, milk, flour, and butter. Add a little more salt if -necessary; serve with toasted crackers or zwieback sprinkled with -crumbs of cottage cheese. - - -LIMA BEAN SOUP - -Lima bean soup may be prepared same as white bean soup, omitting the -tapioca. - - -BREAD BISQUE - -Dry sifted bread crumbs, one cup, added to cream soup, four cups. - - -TOMATO BISQUE NO. 1 - - Tomatoes, 1/2 quart can. - Flour, 1 tablespoonful. - Nut butter, 1 tablespoonful. - Milk, 4 cups. - Butter, 1 tablespoonful. - Salt. - Bay leaf, 1. - Onion, small, 1. - -Place butter in pot, add one bay leaf, one small onion; let braize till -light brown, add flour, and stir until flour is well mixed; add hot -milk, slowly stirring constantly to keep smooth; add nut butter, which -should be emulsified first with the tomato, then add slowly stirring -briskly; salt, heat thoroughly, strain; reheat, serve. - - -TOMATO BISQUE NO. 2 - - Strained tomatoes, 4 cups. - Peanut butter, about 4 tablespoonfuls. - Salt. - -Put tomatoes in double boiler, set on the range, and when scalding hot -add the nut butter emulsified in enough water to pour readily, mix -together and salt to taste. Use plenty of salt to bring out the flavor. - - -ROLLED OATS SOUP - - Chopped onion, 1. - Celery salt. - Left-over porridge, 1 cup. - Milk, 2 cups. - Butter, 1 tablespoonful. - Bay leaf. - Water, 2 cups. - Salt, 1 teaspoonful. - -Into a saucepan put the chopped onion and butter; cook carefully, -without browning the butter, until the onion is perfectly soft; then -add celery salt, bay leaf, and porridge; stir for a moment, then add -water and milk; bring to a boil and strain; add salt, reheat, and serve. - - -FAMILY FAVORITE - - Soup stock, 4 cups. - Sliced okra, 1 pod. - Salt. - Stewed tomatoes, 1/2 cup. - Water, 1 cup. - -Mix all together and boil one hour; strain, reheat, and serve. - - -NUT MEAT BROTH - - Water, 4 cups. - Almond meal, 1 cup. - Gluten meal or browned flour, 2 tablespoonfuls. - Salt. - -Let all boil together thoroughly, and serve. - - -PEA SOUP WITH VEGETABLE STOCK - - Scotch peas, 1 cup. - Vegetable soup stock, 4 cups. - Mint, 1/4 teaspoonful. - Salt. - -Cook peas till soft and put through a fine colander to remove the -hulls. Add soup stock and mint, reheat, salt, and serve. - -A cup of cream is a great improvement to this soup. - - -SAVORY POTATO SOUP - - Vegetable soup stock, 4 cups. - Potatoes, medium size, 2 or 3. - Mint, 1/3 teaspoonful. - Chopped onion, 1. - Salt, 1 teaspoonful. - Marjoram, 1/4 teaspoonful. - -Cook the potatoes and onion till soft. Put through a colander, add the -soup stock, mint, marjoram, and salt, which have been simmered together -half an hour. Heat well, and serve. - - -CELERY AND TOMATO SOUP - - Celery heart, 1. - Soup stock, 2 cups. - Celery salt. - Tomato, 2 cups. - Salt. - -Chop celery rather fine, and cook in a little water till tender; add -the tomato, salt, and soup stock; heat well, and serve. - - -NUT AND CREAM OF CORN SOUP - - Sweet corn rubbed fine, 1 quart can. - Vegetable soup stock, 4 cups. - Salt, 1 heaping tablespoonful. - -Bring to a boil, rub through a colander, reheat, and serve. - - -ARTICHOKE SOUP - - Artichokes, 6. - Onions, small, 2. - Sage, 1/4 teaspoonful. - Lemon juice, 1 tablespoonful. - Salt. - Water, 2 quarts. - Protose, 1/8 pound. - Bay leaf. - Browned flour, 1 tablespoonful. - -Select prime, green, globe artichokes before they have developed; cut -off the stems, trim off the hard leaves round the bottom, and cut -off the upper quarter of the artichoke leaves. Put the water in soup -kettle; add the artichoke, onions, and protose. Let simmer gently for -two hours, then add sage, bay leaf, and lemon juice. Thicken with -browned flour. Let all boil together a few minutes, then press through -a colander, salt, reheat, and serve. - - -IMPROMPTU SOUP NO. 1 - - Onion, 1. - -Slice into heated saucepan with - - Savory or green herbs, 1 pinch. - Butter, 1 tablespoonful. - -Let brown two or three minutes, then add - - Nut butter, 1 tablespoonful. - -Brown a little longer, then add - - Stewed tomatoes, 1 cup. - Hot water, 3 cups. - -Let all boil together and thicken with gluten; salt, strain, and serve. - - -IMPROMPTU SOUP NO. 2 - - Malted nuts, 1/2 cup. - Browned flour, 1 tablespoonful. - Flour, 1 tablespoonful. - -Mix, and dissolve in a little milk, then add - - Milk, 3 cups - -and heat to boiling point, stirring often to prevent scorching; set -back far enough to keep from boiling, then whip into the broth - - Eggs well beaten, 4. - -Salt, and serve. - - -CREOLE SOUP - - Water, 2 cups. - Tomatoes, 1 pint. - Clove of garlic, 1. - Small turnip, 1. - Boiled rice, heaped tablespoonful. - Small carrot, 1. - -Boil all together, season with a little salt, rub the vegetables -through a sieve, and thin to the consistency of cream with hot water or -nut cream. - - -PALESTINE SOUP - - Jerusalem artichokes, 12. - Celery, 1 sprig. - Boiled cream, 1 pint. - Croutons. - Leek, 1 sprig. - Salt. - Nutmeg. - -Wash and peel the artichokes, put over them cold water sufficient to -cover, add leeks, celery, and salt. Simmer an hour and a half. Press -through a sieve, put back on the stove, and beat into it a pint of -boiled cream. Add a little nutmeg. Serve with croutons. If too thick, -add a little hot milk or cream. - - -FRUIT SOUP (PINEAPPLE) - -Thicken pineapple juice with arrowroot. Serve cold with a bit of -pineapple glace in each cup. - - -CHOCOLATE SOUP - - Chocolate (Sanitas), 1/4 pound. - Water, 2-1/2 cups. - Sugar, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Milk, 1 quart. - Ground cinnamon, 1 teaspoonful. - Whipped cream, 1 cup. - -Soak the chocolate in two cups of the water; when soft put to cook; -when it boils add the sugar and flour rubbed smooth in the rest of the -water. Cook slowly for five minutes and add the hot milk. Strain, stir -in the cinnamon and whipped cream. Serve at once with crisps or wafers. -Blanched almonds toasted are served with the soup. - - -FRUIT SOUP - - Strawberry, or other juice, 1 cup. - Pineapple juice, 1 cup. - Lemon juice, 1 tablespoonful. - Sago, 1 tablespoonful. - Sugar, 1 tablespoonful. - Chipped ice. - -With the strawberry or other juice cook the sago; add the pineapple -juice and sugar; cool, and serve in sherbet cups with chipped ice. - - -FRUIT SOUP (SWEDISH) - -Boil prunes and raisins slowly till tender, sweeten and save the juice; -boil sago till clear, mix with the fruit and juice, and serve very -cold. - - -FRUIT SOUP (ORANGE) - -Thicken orange juice with arrowroot, and serve very cold in cups with a -bit of candied orange peel on top of each glass. - - -FRUIT SOUP (LEMON) - -Make a strong lemonade, thicken with arrowroot, serve very cold with a -bit of candied lemon peel or candied ginger in each glass. - - -FRUIT SOUP (MARQUISE) - -Take two parts red raspberry juice and one of currant, sweeten, thicken -with arrowroot and sago; candied orange peel or blanched and shredded -almonds are a dainty addition. - - -FRUIT SOUP (CRANBERRY) - -Thicken some sweetened cranberry juice with arrowroot, and serve cold -in cups, as a first course at a Christmas or New Year's dinner. - - -FRUIT SOUP (GRAPE) - -Thicken bottled grape juice with arrowroot, and serve cold with chipped -ice. This is refreshing for invalids. - - -FRUIT SOUP (CHERRY) - -Thicken cherry juice with arrowroot, and serve with other fruit soups; -garnish with black cherries in their season. - - -FRUIT SOUP (STRAWBERRY) - -Thicken fresh strawberry juice with arrowroot and put on ice to chill; -put a layer of chipped ice on top of each cup before serving, and lay a -ripe strawberry, stem and all, on top of each glass. - - -RAISIN, APPLE, OR PRUNE SOUP - -Either seedless raisins, apples, or prunes may be added to sago soup. -The soup should then bear the name of the fruit used. - - - - -_ENTREES_ - - -MOCK WHITE FISH - - Rice flour, 1/3 cup. - Butter, 1 scant teaspoonful. - Mace, 1/4 teaspoonful. - Salt to taste. - Milk, 1 cup. - Onion grated, 1 tablespoonful. - Potatoes, mashed, 3 cups. - -Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, -and salt. Cook all ten minutes, stirring frequently. Have the potatoes -ready, freshly cooked and mashed; while hot add the rice mixture, and -put into a pan to cool. When cool, cut in slices about five inches -long, dip in egg and crumbs, put in oiled pan, and bake until nicely -browned. Serve with parsley sauce. - - -FILLETS OF VEGETARIAN SALMON - - Milk. 1-1/2 cups. - Farina, 1/2 cup. - Tomatoes, cooked and strained, 1/2 cup. - Egg, 1. - Salt to taste - Nuttolene, 1/2 cup. - Eggplant, boiled and mashed, 1-1/2 cups. - Bread crumbs, fine and dry, 1 cup. - Color, vegetable red enough to make salmon color. - -Cook and mash the eggplant, stir the nuttolene to a cream in a little -of the milk, then add the rest of the milk, the eggplant, tomatoes, -and salt. Set in double boiler; when scalding hot, add the farina and -bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. -Remove from the range, stir in the raw egg and the color, mixing till -the color is perfectly blended. Turn into a deep pan to cool; should be -about two inches deep. When cold cut into slices, egg, crumb, and bake. -Serve with parsley sauce. - - -PROTOSE ROAST WITH OLIVE SAUCE - - Protose, 3/4 pound. - Chopped onion, small, 1. - Parsley, 1 tablespoonful. - Boiling water, 2 cups. - Butter, 1 tablespoonful. - Bread crumbs, 2 cups. - Eggs, 2. - Salt to taste. - -Put the onion, parsley, and butter into the boiling water, and thicken -with bread crumbs stiff enough to cut nicely when done. Into this -mixture put one hard-boiled egg chopped fine, and break in one raw egg -to make it hold together. Salt to taste. Put a layer of this filling -into a baking-pan, then a layer of protose cut in thin slices, then -a layer of the filling, and another layer of the protose, and last -another layer of the filling. Bake in a moderate oven one hour. Serve -with olive sauce. - - -MOCK TURKEY WITH DRESSING - - German lentils, 1 cup. - Chopped walnut meats, 1/2 cup. - Milk, 1 cup. - Salt. - Celery salt. - Granola or bread crumbs. - Minced onion, 1/4 cup. - Chopped celery, 1 cup. - Eggs, 2. - Sage. - Sliced bread. - -1. Thoroughly wash the lentils and soak overnight. Boil slowly until -tender and run through colander. Add the walnut meats, one egg, and the -minced onion browned with the chopped celery in a little oil. Add salt -and sage to taste. Thicken with granola or bread crumbs. - -2. Dip thin slices of bread in a mixture of one egg and a cup of milk, -or thin slices of nuttolene may be used instead. - -Make alternate layers of 1 and 2. - - -DRESSING NO. 1 - - Stale bread crumbs. - Hot milk, 2 cups. - Eggs, 1 or 2. - Butter, 1 tablespoonful. - -Mix bread crumbs with hot milk, eggs, and butter. Season with salt, -sage, and onions. Serve with cranberry sauce. - - -DRESSING NO. 2 - - Large onions, 2. - Fresh bread crumbs, 1 cup. - Milk, 3/4 cup. - Sage, 1 tablespoonful. - Beaten eggs, 2. - Chopped parsley, 2 tablespoonfuls. - Butter, 1/4 cup. - Salt to taste. - -Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the -milk; then mix all ingredients together. Stir the mixture over the fire -until it is reduced to a thick paste, without allowing it to boil. - -Serve a slice of the roast with a spoonful of dressing on one end and -cranberry sauce on the other. - - -ROAST DUCK (VEGETARIAN STYLE) - - Lentil pulp, 1-3/4 cups. - Minced onion, 1/4 cup. - Chopped parsley, 1/3 cup. - Stale bread crumbs, ground fine, 1 cup. - Eggs (one hard-boiled), 3. - Butter, 1 teaspoonful. - Chopped walnuts, 1/2 cup. - -Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, -minced onion, and chopped parsley browned in a little oil, one -teaspoonful of butter, and salt to taste. Mix well and put one-half -of this mixture in an oiled baking pan, then a layer of the following -mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a -little grated onion, one egg, and salt and sage to taste. Finish with -a layer of the lentil mixture. Bake, and serve with gravy. - - -NUTTOLENE ROAST - - Nuttolene, 1 pound. - Bread crumbs. - Hot water, 1 quart. - Salt and sage to taste. - -Put the nuttolene through a vegetable press, or work smooth with a -knife or spoon; add the hot water and beat to a cream. Add salt and -sage, and thicken with bread crumbs stiff enough to retain its shape -when moulded. Press into a deep buttered bread-pan and bake till nicely -browned. Turn out of the pan and slice. Serve with any good brown sauce -or walnut gravy. - - -MOCK VEAL LOAF - - Nuttolene, 1/4 pound. - Minced protose, 1/2 pound. - Egg, well beaten, 1. - Milk, 1/4 cup. - Sage, 1/4 teaspoonful. - Ground mace, 1/4 teaspoonful. - Butter size of an egg. - 1 small onion, braized in the butter. - -Cracker or zwieback crumbs enough to make a stiff mixture. Mix all -together, salt to taste, and bake in a deep bread-pan. Garnish with -parsley or young celery hearts. - - -VEGETARIAN ROAST - - Nut food, 1/3 pound. - Onion, 1/2. - Egg, 1. - Hot water, 2 cups. - Butter, 2 teaspoonfuls. - Bread crumbs or granola. - -To the water add the nut food minced, minced and browned onion, and -butter. Thicken with toasted bread crumbs or granola until quite stiff. -Add the beaten egg, salt, and a little sage if desired. Put in oiled -pan and bake. Serve with gravy. - - -ROAST OF PROTOSE - - Protose, 1 pound. - Strained tomato, 1/2 cup. - Chopped onion, 1. - Nut butter, 2 tablespoonfuls. - Browned flour, 2 tablespoonfuls. - Sage. - -Cut the protose lengthwise through the center, then cut each half -in six pieces. Place in a deep baking-pan, let the first piece lean -slantingly against the end or side of the pan, the second against -the first, and so on. Sprinkle this with finely chopped onion, and a -little powdered sage, and pour over it a nut cream made of two heaping -tablespoonfuls of nut butter emulsified, in enough hot water to cover -the protose. Add to this the browned flour, rubbed smooth in a little -tomato. Salt to taste. A little celery salt may be used if desired. -Cover and bake till the gravy is thick and brown. - - -HAMBURGER LOAF - - Lentils, raw, 1 cup. - Protose, 1/2 pound. - Cooking oil, 2 tablespoonfuls. - Salt. - Chopped onion, 1/2 cup. - Eggs, 5. - Bread crumbs. - -Cook the lentils until tender, then simmer as dry as possible. Put -through a colander, brown the onions in oil, and add to the lentils, -together with the protose and two of the raw eggs. Mix salt to taste, -and add enough bread crumbs so that it will mold nicely. - -Have the three remaining eggs boiled hard and the shells removed. -Put one-half the loaf mixture into a bread-pan, then put the three -hard-boiled eggs in a row through the center and cover with the -remaining mixture. Press down gently and bake. Serve with sauce -imperial. - - -NUT AND GRANOLA ROAST - - Minced nut food, 1/4 pound. - Onion, 1. - Oil, 1 tablespoonful. - Egg, 1. - Boiling water, 2 cups. - Granola. - -Brown the onion in the oil, then add the minced nut foods and boiling -water. Thicken with granola. Stir in the raw egg, and a little sage or -thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with -gravy. - - -CREAM NUT LOAF - - Dried bread crumbs, 2 cups. - Ground sweet corn, 1 cup. - Ground Brazil nuts, 1 cup. - Eggs, 2. - Sage. - Mashed peas, 1 cup. - Mashed potatoes, 1 cup. - Cream, 1/2 cup. - Salt. - -Mix all thoroughly together, press in a deep bread-pan, and bake a nice -brown. Serve with a sauce made of one part sweet cider and two parts -grape juice, thickened with a little corn starch. - - -IMPERIAL NUT ROAST - - Pea pulp, 1-1/2 cups. - Chopped walnuts, 1-1/2 cups. - Bread crumbs, 1 cup. - Sage. - Lentil pulp, 1-1/2 cups. - Egg, 1. - Salt. - Milk to moisten. - -Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a -deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, -and salt. This should be just stiff enough to spread easily. Cover with -the remaining pea and lentil mixture. Baste with cream, put in the -oven, and brown. - - -WALNUT LOAF - - Chopped walnut meats, 1/2 cup. - Egg, 1. - Boiling water, 2 cups. - Olive oil or butter, 1/2 tablespoonful. - Bread crumbs, 2 cups. - Salt to taste. - -Mix walnut meats and crumbs together, pour over the boiling water, mix -well, add the raw egg, butter, and salt, stir thoroughly, press into -buttered bread-pan, and bake. - - -WALNUT ROAST - - Granola, 2 cups. - Ground walnuts, 1 cup. - Milk or cream, 1 quart. - Eggs, 4. - -Soak the granola in the milk or cream for ten minutes and add the -walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. -Grease a baking-pan, turn in the mixture, and bake thirty-five to forty -minutes. - - -CEREAL ROAST - - Cream, 4 Cups. - Nut meal, 1 cup. - Onion, chopped fine, 1. - Sage. - Gluten, 1/2 cup. - Bread crumbs, 1-1/4 cups. - Salt. - -Mix all together and bake in a moderately hot oven. - - -NUT AND TOMATO ROAST - - Celery, 1 root. - Granola, 1-1/2 cups. - Eggs, 5. - Nuttolene, 1/2 pound. - Tomatoes, 2 cups. - Onions, 3. - Protose, 1/2 pound. - -Chop the celery and onions fine, put into a saucepan with enough -cooking oil to prevent burning, and cook until a rich brown, stirring -occasionally. Add to this one quart of boiling water and the tomatoes. -Boil for fifteen to twenty minutes. Then remove and strain as much as -possible through a soup strainer. Take three and one-half cups of this -gravy and mix with it the granola, eggs, and salt to taste. Have ready -the protose and nuttolene cut into thin slices. Put in a layer of the -granola mixture into a big baking-pan, then a layer of protose, then -granola, then nuttolene, and so on until all is used, finishing with -the granola mixture. Bake forty-five minutes or until a nice brown. -Remove from the fire, let cool a little, turn out on a platter, and -serve with the remaining gravy. - - -DRIED PEA CROQUETTES - - Dried peas, 1-1/2 cups. - Egg, 1. - Salt. - Olive oil, 2 teaspoonfuls. - Bread crumbs. - -Cover the peas with water and soak overnight. Drain and cook in fresh -boiling water until tender. Drain, press through a colander, add a -little salt and olive oil. Mix thoroughly and form into small rolls -about three inches long. Dip in beaten egg, roll in bread crumbs, and -bake in a quick oven. Serve with tomato sauce. - - -CHICKEN CROQUETTES - - Mashed potato, 1/2 cup. - Toasted bread crumbs, 1/2 cup. - Nut butter, 1/4 cup. - Hard-boiled egg, chopped fine, 1. - Browned onion, 1/4 cup. - Sage, 1 teaspoonful. - Hot water, 1/2 cup. - Chopped walnuts, 1/4 cup. - Minced nuttolene, 2 tablespoonfuls. - Beaten egg, 1. - Boiled rice, 1 cup. - Salt, 3 teaspoonfuls. - -Mix all together and form into croquettes; dip into beaten eggs and -milk, roll in browned bread crumbs which have been oiled or buttered, -and bake. - - -HASHED PROTOSE CROQUETTES - - Protose, 1 pound. - Butter, 1 tablespoonful. - Salt. - Potatoes, 1 pound. - Eggs, 4. - Mace. - -Boil the potatoes, mash, add the minced protose, the yolk of three -eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, -crumb, and bake. - - -EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. - -Break an egg into a bowl or deep saucepan, break up with a fork, add -a tablespoonful of hot water to soften the albumen of the egg, and -mix till free from lumps, but do not beat in too much air. Dip the -croquettes in the egg, roll in crumbs, and bake. - - -PROTOSE WITH BROWNED POTATOES - -Peel and slice potatoes three-fourths of an inch thick. Cut protose -in strips same thickness. Place in a pan two slices of potatoes and -one of protose, and repeat same until the pan is full. Pour over this -vegetable stock sufficient to cover. Bake in the oven till the potatoes -are done and nicely browned. - - -NUT FRICASSEE WITH BROWNED SWEET POTATOES - -Cut some nut food into half-inch cubes and pour over it a thick, brown -or white gravy sufficient to cover well. Let it simmer about one hour. -Peel and steam or boil potatoes until tender, but not overdone. Put -them in a baking dish with a little butter or olive oil, salt, and bake -in a quick oven until nicely browned. Serve with the fricassee. - - -FRIJOLES WITH PROTOSE MEXICANO - - Mexican beans, 1/2 cup. - Vegetable stock, 1 cup. - Mace. - Diced protose, 1/4 pound. - Strained tomatoes, 1 cup. - Salt. - -Cook the beans in just enough water to prevent scorching. When done, -have ready a stock made of the vegetable stock, tomatoes, mace, and -salt. Pour over the beans, together with the protose, and let simmer -for an hour or more. - - -FRICASSEE OF PROTOSE WITH POTATO - -Serve a spoonful of nice white mashed potato on an empty platter; press -a slice of broiled protose up against the potato, and serve with a -spoonful of brown gravy. Garnish with parsley. - - -GREEN CORN AND TOMATO - - Corn pulp, 3 cups. - Strained tomatoes, 1 cup. - Butter, 1 tablespoonful. - Salt. - -Scrape the given amount of corn from the cob, add the tomatoes and -butter, simmer until the corn is tender; salt, and serve as a vegetable. - -Cold boiled corn cut from the cob may be substituted for the fresh -corn, if desired. - - -MOCK CHICKEN RISSOLES - - Protose, 1/2 pound. - Nuttolene, 1/2 pound. - Milk, 1/2 cup. - Mace. - Flour, 1 tablespoonful. - Butter, 1/4 cup. - Salt. - -Put the butter into a saucepan; when hot stir in the flour, and stir -until brown; add the hot milk, salt, and mace, and let cook a few -minutes. Chop the nut food fine and mix into the sauce. Have ready some -tart shells made of rich pie paste; fill with the mixture. The sauce -should be cool before adding the nut food. - - -NEW ENGLAND BOILED DINNER - - Potatoes, 4-1/2 cups. - Turnips, 1 cup. - Onions, 2 cups. - Carrots, 1-3/4 cups. - Cabbage, 2-1/2 cups. - -Cut the potatoes, carrots, and turnips in three-quarter inch cubes; -slice the onions and cut the cabbage into pieces about one and one-half -inch square. Boil the potatoes and onions together. The carrots turnips -and cabbage may also be cooked together in salted water. When all are -done, mix together, and serve with slices of protose or other nut food -that has been braized in a tomato or brown sauce. - - -NUT AND VEGETABLE STEW - - Nuttolene, 1 cup. - Turnips, 3/4 cup. - Chopped celery, 1/2 cup. - Bay leaf, 1. - Salt. - Carrots, 1-1/2 cups - Potatoes, 1-1/2 cups. - Onion, small, 1. - Butter, 1 lump. - -Put all on, except nuttolene and potatoes, and boil one hour. Then add -potatoes and nuttolene and cook slowly until potatoes are done. Salt to -taste. Thicken with a little flour, work smooth with a lump of butter. -A little protose might also be added. - - -STEWED PROTOSE (SPANISH) - - Butter, 1 tablespoonful. - Minced parsley, 1 tablespoonful. - Tomatoes, 4 cups. - Onions, 4. - Flour, 2 tablespoonfuls. - Protose, 1 pound. - -Put the butter into a saucepan and add the sliced onion, minced -parsley, and cook ten minutes. Then stir in the flour, mix well, and -add the tomatoes. Stir well to free from lumps. Cover and cook twenty -to thirty minutes. Slice the protose into small pieces and simmer in -sauce ten minutes. Salt, and serve. - - -PROTOSE FRICASSEE - - Tomatoes, 1 cup. - Minced parsley, 1 teaspoonful. - Protose, 1 pound. - Vegetable stock, 2 cups. - Mixed herbs, 1/2 teaspoonful. - Onion, 1. - Eggs (yolks), 2. - -Mince the onion and braize in a little butter or olive oil five -minutes; add the minced parsley strained tomatoes, mixed herbs, and -vegetable broth. Bring to a boil and add the protose, cut into cubes or -diamonds of one-half inch. Cook for a few minutes and thicken with a -few spoonfuls of flour rubbed smooth in a little water. Salt to taste, -and serve. Just before serving add the beaten yolks. - - -PROTOSE STEAK SMOTHERED IN ONIONS - - Protose, 3/4 pound. - Cooking oil, 1/2 cup. - Salt. - Onions, large, 6. - Vegetable stock, 2 cups. - -Cut the protose into twelve slices, lay half of them in an oiled -baking-pan; have the onions sliced and lightly browned in the oil. -Cook half of the onions over the protose, then put on the rest of the -protose, then the remainder of the onions, pouring the vegetable stock -over all. Salt to taste. Bake until the stock is reduced to a rich -brown gravy. - - -PROTOSE SMOTHERED WITH TOMATOES - - Protose, 3/4 pound. - Butter, 1/2 cup. - Salt. - Tomatoes, 12. - Sugar, 2 tablespoonfuls. - Celery salt. - -Cut protose into twelve slices and cut each tomato in half. Put one -slice of tomato in a baking-pan; on this put a slice of the protose, -then a slice of tomato on top, and so on, making twelve orders in all. -Chop the butter in little pieces and sprinkle over, also the salt and -celery salt. Cover and bake until the tomato is nearly done. Then -remove the cover and brown very lightly. Serve two slices to each -person, garnished with parsley. - - -PROTOSE POT ROAST - - Protose, 3/4 pound. - Strained tomatoes, 1 cup. - Vegetable soup stock, 2 cups. - Salt to taste. - -Mix the vegetable stock with the strained tomatoes, salt to taste, -and pour over the protose, which has been sliced and placed in a -baking-pan. Bake one hour. - - -BRAIZED PROTOSE AND CABBAGE - -Braize protose according to the recipe, and serve with boiled cabbage. - - -PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS - -By putting a layer of sliced raw potatoes in the bottom of the pan and -covering with the protose, onions, and stock, we have protose steak and -potatoes smothered with onions. - - -PROTOSE PILAU - - Water, 3/4 pint. - Rice, cooked, 1 cup. - Butter, 1 teaspoonful. - Protose, 1/2 inch cubes, 1/4 pound. - Minced onion, 1 tablespoonful. - -Let simmer ten or fifteen minutes; thicken with browned flour, two -heaping teaspoonfuls, mixed with strained tomatoes to consistency to -pour easily. Salt and celery salt to taste. - - -PROTOSE PATTIES (PLAIN) - - Protose, 1 pound. - Salt. - Cream, 3 tablespoonfuls. - Eggs, 2. - Bread crumbs. - -Thoroughly crush the protose and mix with the salt and one egg. Form -into patties, roll in egg and cream, then in bread crumbs. Bake in -greased pan till lightly browned. If desired, the crumbs may be -slightly moistened with cream. - - -BRAIZED PROTOSE - - Protose, 12 slices. - Vegetable stock, No. 2, 3 cups. - Sage. - Minced onion, medium size, 1. - Butter. - -Butter a deep pan and sprinkle with the minced onion and sage. On this -lay the slices of protose, cut a little less than half an inch thick. -Cover the pan and put into the oven to brown, turning the protose once, -and watching carefully that the onions do not burn. Remove from the -oven and cover with the vegetable stock. Cover and return to the oven, -and bake until the stock is reduced to a thick, brown gravy. - - -PROTOSE CUTLETS WITH MASHED POTATO - - Protose, 1/2 pound. - Milk, 1 cup. - Brown sauce. - Egg, 1. - Granose flakes. - -Cut protose into six slices as for protose steak. Dip in beaten egg and -milk, and roll in granose flakes. Do this the second time, and bake in -brown sauce about thirty minutes. Serve with mashed potato. - - -NUT LISBON STEAK - - Protose, 6 large slices. - Brown gravy, 3 cups. - -Broil or fry the protose a nice brown (but do not burn) and drop into -the gravy (any good brown gravy will do); let simmer an hour or two. -Serve hot with a spoonful of the gravy. - -More protose may be used if desired. - - -PROTOSE AND TOMATO - - Protose, 6 large slices. - Tomato, cooked and strained, 2 cups. - Corn starch, 1 teaspoonful. - Salt to taste. - -Cut the protose in rather thick slices and lay in a flat baking-pan -(one about two inches deep will answer nicely); boil the tomatoes and -thicken with the corn starch; add the salt, and pour over the protose. -Bake slowly in a moderate oven. Do not bake too dry. The protose should -be nice and juicy with the tomatoes when done. The corn starch may be -omitted if desired. - - -BAKED PROTOSE WITH MACARONI - - Macaroni (not cooked), 1-1/2 cups. - Oil, 1 tablespoonful. - Flour, 1/3 cup. - Salt. - Minced protose, 1 cup. - Minced onion, medium size, 1. - Milk, 2 cups. - -Break the protose in one-inch lengths. Drop in three quarts of boiling -water, previously salted. Boil from one-half to three-quarters hour, -turn into colander, and pour cold water over it. Drain and turn into -baking-pan. - - -SAUCE - -Put the oil in a stew-pan, add the onion, braize till nicely browned, -then add the flour, and stir until brown. Add the milk, then the -protose. Season with salt. Pour this sauce over the macaroni and -sprinkle with bread crumbs. Bake in a moderate oven till brown. - - -FRIZZLED PROTOSE IN EGGS - - Protose, 1 pound. - Eggs, 8. - Olive oil. - -Cut the protose into small, thin, narrow strips; put into a frying-pan -with a little olive oil, and when hot pour the well-beaten eggs over -it, stirring constantly, until the eggs are set. Serve hot on toast. - - -ESCALLOPED PROTOSE - - Protose, 1 pound. - Bread crumbs, 3/4 cup. - Potatoes, medium size, 4. - Brown sauce, sufficient to cover. - -Slice one-half the potatoes in a baking dish, sprinkle one-half the -bread crumbs over them; on the crumbs put half the protose cut into -thin slices; pour over some of the gravy to moisten. Add the remainder -of the ingredients in the same manner, making two layers. There should -be sufficient gravy to cover and cook the potatoes and protose. - - -EGGPLANT BAKED WITH PROTOSE - - Eggplant, medium size, 2. - Chopped onion, large, 1. - Salt. - Protose, 3/4 pound. - Vegetable stock. - -Peel and slice the eggplant in one-fourth inch slices, and cut the -protose into twelve slices. Put a layer of the eggplant in an oiled -pan, then a layer of protose, and sprinkle part of the onion over all. -Make another layer with the remainder and cover with vegetable stock. -Salt to taste, cover, and bake. Tomato may be used in place of the -stock if desired. - - -PROTOSE JAMBALAYA - - Butter, 1 tablespoonful. - Minced onion, 1. - Minced garlic, small, 1. - Flour, 1 tablespoonful. - Tomatoes, 1-1/2 cups. - Vegetable stock, 1-1/2 quarts. - Rice, 1 cup. - Minced protose, 3/4 pound. - Minced celery, 1/4 cup. - Salt, mace, and bay leaves. - -Put the butter into a saucepan, heat, add the onion and garlic, and -brown, then add the flour and brown, add the tomato, and cook a few -minutes, stirring to prevent flour from lumping. When nice and brown, -add vegetable stock and the seasoning; boil until the ingredients are -well blended; add the rice and boil till the rice is tender, stirring -often. To this add the minced protose that has been heated in a covered -dish in the oven. Mix and serve. - - -RAGOUT OF PROTOSE - - Protose cut in irregular pieces, 1 pound. - Hot water, 4 cups. - Browned flour, 1 tablespoonful. - Celery salt. - Strained tomatoes, 1-1/2 cups. - White flour, 1 tablespoonful. - Salt. - -Put all together, except the flour, and let simmer thirty or forty -minutes, adding enough boiling water from time to time to keep the -original quantity. Thicken with the flour, and serve. - - -PROTOSE CUTLETS - - (1) Protose, minced, 1 pound. - -Season with - - Salt. - Lemon juice. - Sage. - -Add a little - - Chopped parsley. - -Make a heavy white sauce with - - (2) Flour, 2 tablespoonfuls. - Milk, 3/4 cup. - -If desired, flour may be rubbed with - - Butter, 1 tablespoonful. - -Add salt to taste. - -Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or -croquettes. Dip into beaten egg, roll in bread crumbs that have been -moistened with melted butter, and brown in the oven. - - -PROTOSE CHARTREUSE - - Vegetable stock, 2 cups. - Egg, 1. - Salt. - Protose, 1/2 pound. - Rice, cooked, 1 quart. - Bread crumbs, sufficient to thicken. - -To the stock add the protose, bread crumbs, the egg unbeaten, and salt. -Mix thoroughly. Line a baking-pan with part of the rice, and fill in -the center with the protose mixture; cover with the rest of the rice, -and press down gently. Bake, and serve with browned sauce. - - -PROTOSE STEAK - -Split a pound of protose in two lengthwise, and cut into as many slices -as needed. Broil in a pan, and serve with brown sauce. - - -PROTOSE STEAK A LA TARTARE - - Minced protose, 1 pound. - Butter, 1 tablespoonful. - Mayonnaise, 3 tablespoonfuls. - Onion, 1. - Eggs, 6. - Onions and olives mixed, to garnish. - -Put the butter in a saucepan and set on the range. When hot, add the -onion and cook until brown; add the minced protose, a pinch of salt, -and mix. Form into balls, making a depression in each ball, and drop -an egg yolk in each depression. Bake until the eggs are done. Chop the -onions and olives, add the mayonnaise, and use as a garnish. - - -PROTOSE OR NUTTOLENE CUTLETS - - Protose or nuttolene, 6 slices, each large enough for a cutlet. - Eggs, 3. - Cream or rich milk, 2 cups. - Bread crumbs, buttered, 1-1/2 cups. - Salt. - -Beat the eggs, add the milk and salt, dip the slices of nut food in -this, and then in the buttered bread crumbs, and lay in a greased -baking-pan. Place the remaining bread crumbs with the milk, add salt, -and pour over the cutlets. If not enough to cover, a little milk may be -added. Put into the oven and bake till the mixture sets, or it may be -placed on the range, and when one side is browned turn and brown the -other side. - - -GOLDEN NUT CHARTREUSE - - Vegetable stock, 2 cups. - Corn meal mush, 1 quart. - Bread crumbs. - Egg, 1. - Protose, or other nut food, 1/2 pound. - Salt. - -Make the filling same as for protose chartreuse; line the pan with the -mush, put in the filling, and cover with mush. Bake, and when cold cut -into slices, egg, crumb, and bake. Serve with gravy. - - -LENTIL HASH - - Lentils, 1 cup. - Potatoes, medium size, 2. - Rice, 2 tablespoonfuls. - Egg, 1. - Onion, large, 1. - Tomato, 1. - Cooking oil, 1/4 cup. - Garlic, small piece. - -Boil the lentil, onion, tomato, potatoes, and rice together till soft; -chop very fine and add the cooking oil, egg, and a very small piece of -garlic, and salt to taste. Put into oiled pan and bake until brown. - - -LENTIL FRITTERS - - Lentils, 1 cup. - Rich milk, 1/4 cup. - Egg, 1. - Butter, 1 tablespoonful. - Flour, 3/4 cup. - -Cook lentils until tender, drain, press through a colander, add the -milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the -stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on -both sides, or bake in the oven. Garnish with parsley, and serve with -marmalade or apple sauce. - - -WALNUT LENTIL PATTIES - - Cooked lentils, 2 cups. - Eggs, 2. - Chopped walnuts, 3/4 cup. - Granola, or bread crumbs. - -Rub the lentils through a colander and add the chopped walnut meats, -one egg, and a pinch of salt. Thicken with bread crumbs or granola. -Form into patties, roll in egg and buttered crumbs, and bake. Serve -with gravy. - - -LENTIL PATTIES ON MACARONI - - Lentils, 1 cup. - Eggs, 2. - Chopped parsley, 1 teaspoonful. - Minced onion, 2 tablespoonfuls. - Olive oil, 2 tablespoonfuls. - Bread crumbs. - -Cook the lentils until tender and put through a colander. To this pulp -add the rest of the ingredients, using sufficient bread crumbs to make -stiff enough to form into patties. Dip the patties in egg and crumbs. -Brown in the oven. Serve on a platter with creamed macaroni. - - -WALNUT LENTILS - - Lentils, 1-1/2 cups. - Walnuts, 1 cup. - Butter. - -Cook the lentils in six cups of water until quite tender and the water -almost dried away. Press the lentils through a soup strainer. Grind -the walnut meats and add to the lentils. Add a little butter and salt -to taste. - - -LENTIL ROAST - - Lentils, 1-1/2 cups. - Butter, 1 tablespoonful. - Granola, 1 cup. - Eggs, 2. - Onion, small, 1. - Mixed herbs, 1 teaspoonful. - Ground walnuts, 1 cup. - Salt. - -Cook the lentils in sufficient water to prevent burning. When tender, -add the sliced onion, butter, mixed herbs, and salt to taste. Cook with -the pot closely covered for twenty-five to thirty minutes longer. - -Remove from fire, drain, press through a colander, and add the granola, -ground walnuts, and eggs. Mix well, press into a baking pan, and bake -forty-five minutes or until nicely browned. - - -LENTIL NUT ROAST - - Lentil pulp, 2 cups. - Egg, 1. - Toasted bread crumbs or granola. - Nut butter, 1/2 cup. - Dairy butter, 2 teaspoonfuls. - -Emulsify the nut butter in enough water to mix easily. Mix all together -and thicken with toasted bread crumbs or granola. Salt to taste. Put -in oiled pan and bake. Serve with gravy. A little thyme or sage may be -used if desired. - - -RICE MOLD - - Rice, 1 cup. - Milk, 2/3 cup. - Lemon or vanilla flavoring. - Egg, 1. - Sugar, 2 tablespoonfuls. - Stewed fruit. - -Wash clean and boil the rice in two quarts of water until done. Drain -off the water well. Add, while hot, a custard made of the egg, milk, -and sugar. Flavor with lemon or vanilla. Form into molds, and serve -with stewed prunes, peaches, or any other kind of fruit. - - -RICE AND BANANA COMPOTE - - Rice, 3/4 cup. - Milk, 3 cups. - Vanilla. - Bananas, 6. - Sugar. - -Bring the milk to a boil, thicken with corn starch or flour, and add -sugar to taste. Simmer the bananas in this sauce for half an hour. Add -vanilla. - -Rice for bananas: Cook the rice in two and one-fourth cups of water -in a double boiler till done. The rice should be soft and each grain -standing out separate when done. Make a layer of the rice, and serve -the bananas on it. - - -RICE AND EGG SCRAMBLE - - Rice, 2 cups. - Eggs, 4. - Milk, 4 cups. - -Thoroughly wash the rice and boil in salted water until tender and -drain. Scramble the eggs in the milk, add salt when nearly done, mix -with the rice, and serve hot. - - -SPANISH RICE - - Rice, 1 cup. - Garlic, medium size, 1/2. - Bay leaf, 1. - Minced celery, 1 stalk. - Tomatoes, 2 cups. - Minced onion, small, 1. - Oil, 2 tablespoonfuls. - Mace, 1/2 teaspoonful. - Flour, 2 tablespoonfuls. - Salt. - -Boil the rice until about half done, drain, and finish cooking in the -following sauce:-- - -Put the oil in a saucepan, add all the other ingredients except the -tomato and flour; set over the fire and stir occasionally, to prevent -burning, until brown. Then add the flour and stir till brown. Add the -tomato, let cook a few minutes, strain, and add to the rice. - - -CORN FRITTERS - - Green corn pulp, 1 pint. - Milk, 4 tablespoonfuls. - Flour, 1/2 cup. - Eggs, 4. - -Mix the corn, milk, flour, and yolks of the eggs together thoroughly. -Then fold in the well-beaten whites of the eggs, and fry by spoonfuls. - - -PROTOSE AND RICE CHOWDER - - Protose, 1/2 pound. - Rice, cooked, 1 cup. - Potatoes, 1/2 pound. - Butter, 1 tablespoonful. - Vegetable stock, 1 cup. - Bread, 1/4 loaf. - Cream, or milk, 1 cup. - Salt and mace to taste. - -Put the butter in a deep dish, melt, then add a layer of the protose, -sliced quite thin, then sprinkle with mace, salt, and bits of butter. -Then add a layer of the sliced potatoes, sprinkle with part of the -rice, then a layer of bread, then more salt, bits of butter, and minced -onion. Add the remainder in the same order, and pour over all one cup -of hot vegetable stock. Cover, set on range, and let simmer one-half -hour, then pour over all one cup of hot cream or milk, and serve. - - -NOODLES - - Butter, 1 tablespoonful. - Salt, 1/4 teaspoonful. - Eggs, 2. - Flour, to make a very stiff dough. - -Whip the egg until light, add the salt, and work in the flour, making -a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle -with flour to prevent sticking, and roll up into a long roll, rolling -crosswise. Then with a sharp knife cut into very thin slices and drop -into boiling salted water. Cook about twenty minutes. Drain, pour over -the melted butter, and serve hot. - - -VEGETABLE OYSTER A L'ITALIENNE - -Take macaroni broken into one-inch lengths, and boiled until tender, -and vegetable oyster which has been parboiled twenty minutes, and put -in alternate layers in a baking-pan. Pour over this a sauce made from -both of the liquors (macaroni and vegetable oyster) thickened with the -yolks of the eggs. Sprinkle with granola and bake until browned. - - -GREEN CORN CHOWDER (NEW ENGLAND STYLE) - - Corn pulp, fresh cut from the cob, 2-1/2 cups. - Diced protose, 1 cup. - Vegetable stock, 1 cup. - Parsley, chopped, 1 tablespoonful. - Bread crumbs. - Minced onion, medium size, 1. - Sliced potatoes, 2 cups. - Oil, 2 tablespoonfuls. - Salt. - -Brown the onion in the oil, and add the protose and vegetable stock. -When thoroughly heated, add corn pulp, mix all together, heat up well, -and salt. Put the sliced potatoes in cold water, drain, and put into a -pan of flour; shake the pan so as to cover the potatoes with flour. -Put half of the potatoes in a layer in the bottom of a baking-pan, -cover with half the corn and protose mixture, sprinkle with bread -crumbs and part of the parsley. In the same manner add the remainder -of the potatoes and mixture. Moisten with stock and bake until the -potatoes are done. - - -SQUASH FRITTERS - - Mashed summer squash, 2 cups. - Butter, 1 heaping tablespoonful. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Rich milk, 1/2 cup. - Flour, 1 cup. - Eggs, 2. - -Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten -yolks. Then fold in the stiffly-beaten whites. Brown on a griddle. - - -BEAN CROQUETTES - - Navy beans, 1 cup. - Olive oil, 1 tablespoonful. - Bread crumbs. - Salt, 1 level teaspoonful. - Beaten egg, 1. - -Cover beans with water, soak overnight, drain, and cook in fresh -boiling water until tender, or about an hour. Drain, press through -a colander, add salt and olive oil. Mix thoroughly and roll into -cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs -and bake in moderate oven. Serve with tomato sauce. - - -SCOTCH PEA LOAF - - Scotch pea pulp, 1-1/2 cups. - Egg, 1. - Poultry dressing or sage. - Nut food, 1 pound. - Butter, 2 teaspoonfuls. - -Stir all together, or thicken with toasted bread crumbs or granola; -bake. Serve with gravy. - - -BEAN AND NUT LOAF - - White beans, 1 cup. - Onion, 1/4 cup. - Sage. - Toasted bread crumbs or granola. - Chopped walnuts, 1 cup. - Egg, 1. - Salt. - -Thoroughly wash the beans and soak overnight. Boil thoroughly, and -when done rub through a colander. Add the chopped walnuts, egg, onion -braized in oil, sage, and salt to taste. Thicken with granola or -toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy. - - -CARROT SOUFFLE - - Mashed carrots, 1-1/2 cups. - Rich milk, 1 cup. - Toasted bread crumbs, or granola, 1-1/2 cups. - Braized onion, 1 tablespoonful. - Nutmeg, 1 level teaspoonful. - Yolks of eggs, 3. - -Beat the whites of the eggs very stiff and fold into the above mixture. -Put into oiled pan, and bake in moderate oven. - - -OKRA GUMBO (VEGETARIAN STYLE) - - Ripe tomatoes, 2 cups. - Water, 1-1/2 quarts. - Diced nuttolene, 1/4 pound. - Onion, medium size, 1. - Sliced okra, 2 cups. - Diced protose, 1/2 pound. - Butter, 1 tablespoonful. - Rice, boiled, 1 cup. - Salt, celery salt, mace. - Watercress, parsley. - -Cook the tomatoes and okra in the water. Brown the onion in the butter, -add the protose and nuttolene with the seasoning; brown all together -a few minutes; then add the tomato and okra; let all simmer for two -hours. Serve on platters on tablespoonful of boiled rice. Garnish with -the parsley or cress. - - -BAKED POT PIE - - Protose, 1 pound. - Carrots, 1-1/2 cups. - Strained tomato, 1 cup. - Thyme. - Potatoes, 2 cups. - Minced onion, 1/2 cup. - Chopped parsley. - -Cook the carrots about one hour, then add potatoes, onions, protose, -and a little chopped parsley. Simmer in just enough water to keep from -burning until potatoes are done. Season with thyme and salt to taste. -Put in an oiled pan and cover with a rich pie paste. Bake thirty to -forty minutes in a moderate oven. - - -BAKED EGGPLANT A LA CREME - - Eggplant, 6 slices. - Milk, 3 cups - Butter. - Toasted bread crumbs, 1/2 cup. - Salt, 2 teaspoonfuls. - -Peel the eggplant and cut in slices about three-fourths of an inch -thick. Place slices in a pan and cover with sifted toasted bread crumbs -or sifted granola. Pour over this the milk; add salt and small piece of -butter, and bake. If it becomes too dry, add a little more milk. - - -MOCK CHICKEN PIE - - Boiled potatoes, 4 cups. - Nuttolene, 1/2 pound. - Eggs, 2. - Pie crust. - Protose, 1/2 pound. - Milk, 1 cup. - Chopped onion and parsley. - Nut gravy. - -Put into an oiled baking-pan a layer of the thinly-sliced boiled -potato, and over this a layer of nuttolene cut into thin slices. -Sprinkle on a little chopped onion and parsley, then a layer of sliced -protose. Pour over the nut gravy and let set five minutes. Cover this -with the pie crust and bake till done. - - -GREEN CORN NUT PIE - - Corn mixture. - Corn ground, 2 cans. - Rich milk, 1 cup. - Flour, 3/4 cup. - Beaten eggs, 2. - Salt to taste. - - Nut mixture. - Minced onion, 1. - Chopped celery, 1/4 cup. - -Braize in a little butter or oil. Add - - Water, 1 cup. - Strained tomatoes, 1/2 cup. - Minced nuttolene or protose, 3/4 cup. - -Add to this sufficient bread crumbs to make a batter that will spread -easily. Oil a baking-pan, and cover the bottom with one-half of the -corn mixture, then put in the nut food mixture and the remainder of the -corn to top. Bake till nicely browned. - - -VEGETABLE OYSTER PIE - - Vegetable oysters, 1 quart. - Potatoes, 1 cup. - Cream sauce, 2-1/2 cups. - Pie paste sufficient to cover. - Chopped parsley, 1 teaspoonful. - Parsnips, 1 cup. - Salt. - -Boil the vegetables separately until tender; then mix with the other -ingredients and put in a shallow baking-pan. Cover with the pie paste -and bake a light brown. Serve hot. - - -VERMICELLI NUT PIE - - Nuttolene, 1/2 pound. - Vermicelli, 2 cups. - Salt. - Rich milk, 4 cups. - Eggs, 2. - -Cook the nuttolene ten minutes in two cups of rich milk, then rub -through a strainer. Flavor with celery salt. Cook the vermicelli -fifteen minutes, strain, and pour over it while in the strainer two -quarts of cold water. When it is well drained, line the bottom of a pie -dish with one-half of it. Pour over it the puree of nuttolene and cover -with the other half of the vermicelli. Make a custard of two eggs, two -cups of milk, and a teaspoonful of salt. Turn this custard over the -pie, and with a fork make an impression all over, to permit the custard -to run through. Sprinkle a few bread crumbs over it, and bake in a -quick oven thirty minutes. Serve with or without sauce. - - -NUT AND VEGETABLE PIE - - Minced onion, 1 cup. - Minced parsley, 1/2 cup. - -Brown and add - - Mashed carrots, 2 cups. - Mashed potatoes, 2 cups. - Nut food, 1 pound. - Eggs, 2. - -Salt to taste and put in oiled pan. Pour over this a mixture made by -beating one egg in one cup milk, and bake in a moderate oven till it is -nicely browned. - - -TOMATO PIE - - Tomatoes, 6. - Chopped parsley. - Salt. - Cooking oil, 1/3 cup. - Pie paste. - -Peel and slice the tomatoes and place in a small baking-pan. On top of -this put some chopped parsley, a pinch of salt, and cooking oil. Cover -with thin pie paste and bake. - - -BOILED MACARONI (PLAIN) - -Put two cups of macaroni, broken into inch lengths, into a saucepan, -cover with plenty of boiling water, salted, and boil till tender, or -about thirty minutes. Stir gently once or twice, to prevent sticking to -the bottom. Add enough cold water to stop boiling and let it come to a -boil again. Drain in a colander. Boiled macaroni may be served with a -gravy or fruit sauce. - - -MACARONI A L'ITALIENNE - - Macaroni, raw, 1 cup. - Corn meal, 2 tablespoonfuls. - Grated onion, 2 tablespoonfuls. - Salt to taste. - Milk or cream, 2 cups. - Tomatoes, cooked and strained, 1 cup. - -Break the macaroni into one-inch lengths; boil in salted water till -done; drain. While the macaroni is cooking, boil the milk and thicken -with the corn meal. When thoroughly cooked, add the tomatoes, onions, -and salt. Pour this dressing over the macaroni, and serve hot. - - -MACARONI AND KORNLET - - Macaroni, raw, 1 cup. - Cream or rich milk, 3/4 cup. - Kornlet, 3/4 cup. - Salt to taste. - -Break the macaroni in one-inch lengths and boil in salted water till -tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread -in a baking-pan, and bake a light brown. There should be enough kornlet -and cream to cover the macaroni smoothly, and it should not be too -moist when done. - - -MACARONI WITH TOMATO SAUCE - - Macaroni, raw, 1 cup. - Flour,1 tablespoonful. - Cream, 1/2 cup. - Tomatoes, stewed and strained, 2 cups. - Salt to taste. - -Break the macaroni into one-inch lengths and boil in salted water till -thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in -a little water. Add the cream, which should be hot, and salt to taste. -Drain the macaroni, pour the sauce over, mix well, and serve. The cream -may be omitted if preferred. - - -MACARONI CUTLETS - - Macaroni, raw, 1 cup. - Flour, 2 heaping tablespoonfuls. - Minced protose, 1 cup. - Salt to taste. - Milk, 1 cup. - Egg, 1. - Bread crumbs. - -Boil the macaroni in salted water till done, drain, and chop fine. -Boil the milk and thicken with the flour; stir in the well-beaten egg; -beat thoroughly. Add the macaroni, protose, and salt, and make stiff -with the bread crumbs, so that it can be made into cutlets. Make into -any shape desired. Put into an oiled pan and bake till nicely browned. -Serve with tomato or cream sauce. - - -CREAMED MACARONI - - Rich milk, 2 cups. - Flour, 2 large tablespoonfuls. - Salt. - Macaroni, 1 cup. - Butter. - -Boil the macaroni and put it into a gravy made of the milk, flour, -butter, and salt. Mix well, and serve. - - -MACARONI IN CREAM - - Macaroni, 2-1/2 cups. - Milk, 4 cups. - Egg yolk, 1. - Cream, 1 cup. - -Cook the macaroni in plenty of boiling water thirty minutes. Turn off -the water and wash the macaroni by pouring two or three quarts of cold -water over it. Return the macaroni to the saucepan and add the boiling -milk. Remove to a cool part of the stove and cook for thirty minutes. -Before serving, add the beaten yolk and the boiling cream. Shake the -pot to mix the egg with the macaroni. Stir as little as possible. Salt -to taste. - - -EGG MACARONI - - Macaroni, 1-1/2 cups. - Eggs, hard-boiled, 3. - Cream gravy, 2 cups. - Bread crumbs. - -Break macaroni into one-inch lengths and boil in salted water till -tender. Drain and wash with cold water. Put into a baking dish and -sprinkle over it the hard-boiled eggs chopped fine. Stir into cream -gravy, made from rich milk, sprinkle top with bread crumbs. Bake until -nicely browned. - - -BAKED MACARONI WITH EGG SAUCE - - Macaroni, 2 cups. - Milk, 3 cups. - Granola. - Eggs, 4. - Salt, 1 tablespoonful. - -Break the macaroni into inch lengths and boil in salted water thirty -to thirty-five minutes. Drain, turn it into a deep pan. Pour over this -a custard made with the milk, beaten eggs, and salt. Sprinkle with -granola on top, and bake in a moderate oven thirty minutes. - - -MACARONI WITH APPLE - -Butter a deep baking-dish and put in a layer of mashed and sweetened -apple sauce. Grate a little nutmeg over and add a layer of cooked -macaroni. Repeat till the dish is full, finishing with the apple sauce. -Bake till the apples are slightly browned. Serve with sweetened cream, -seasoned with nutmeg. May be served as a dessert. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1) - - Macaroni, 2-1/2 cups. - Egg sauce, 1 cup. - Sour cream, 1/2 cup. - Granola. - -Break the macaroni into inch lengths and boil in salted water until -tender. Drain and mix in a little granola. Add the sour cream or thick -sour milk and about one cup of egg sauce. (See egg sauce recipe, page -156.) Season to taste and bake. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2) - - Macaroni, 2-1/2 cups. - Cottage cheese, 1-1/4 cups. - Milk. - Butter, 1 tablespoonful. - Bread crumbs. - -Break the macaroni and cook in salted water until about half done. -Drain and pour over it enough milk to cover, and simmer until done. Add -the cottage cheese and butter and mix thoroughly. Pour into baking-pan, -sprinkle with bread crumbs, and bake. - - -MACARONI WITH GRANOLA - - Macaroni, raw, 2 cups. - Granola, 1/2 cup. - Salt to taste. - Cream sauce, 2-1/2 cups. - Butter, 1 tablespoonful. - -Cook the macaroni till tender; drain, put one-half in a baking-pan, -sprinkle on one-half of the granola, and cover with one-half of the -gravy. Repeat with the remainder, making two layers. Bake until nicely -browned. - - -MACARONI CROQUETTES - - Macaroni, raw, 2 cups. - Butter, 1 tablespoonful. - Egg yolks, 2. - Milk, 1 cup. - Flour, 2 tablespoonfuls. - Salt to taste. - -Boil the macaroni in salted water until tender, drain, and chop fine. -Heat the milk; when boiling, add the butter and flour, that have been -rubbed together until smooth; stir until thick, remove from the range, -and stir in quickly the beaten yolks of the eggs. Mix this sauce with -the macaroni, season with salt, turn out into a flat pan, and let -cool. When cold, form into croquettes, egg, crumb, and bake. - - -MACARONI NEAPOLITAINE - - Vegetable stock, 3 cups. - Diced protose, 1/2 pound. - Macaroni, raw, 1 cup. - Salt to taste. - -Cook the macaroni, drain, and add the rest of the ingredients. Let -simmer thirty minutes. Serve. - - -MACARONI (SPANISH STYLE) - - Macaroni, 2 cups. - Onion, 1. - Cream sauce, 2 cups. - Salt to taste. - Eggs, 3. - Parsley, chopped fine, 1 teaspoonful. - Dash of nutmeg. - -Cook the macaroni in salted water, drain, and chop fine; have the eggs -boiled hard and chopped fine, and the onions grated. Mix all together, -sprinkle with toasted bread crumbs, and brown in the oven. Serve with -tomato or Chili sauce. - - -MACARONI WITH TOMATO - - Stewed tomatoes, 2 cups. - Butter, 2 tablespoonfuls. - Hard-boiled eggs, grated or rubbed through a colander, 1 cup. - Salt. - Vegetable stock, 2 cups. - Macaroni, 2 cups. - -Boil the macaroni till tender, drain, and add the stock and tomatoes -not strained (they should be put on a sieve and allowed to drain, as -the stock will afford sufficient liquid), but chopped, and there should -not be enough of them to allow the tomato taste to predominate. Now add -to this the hard-boiled eggs, grated or rubbed through a colander. Mix -all together, and add a little salt. Pour into a baking-pan about four -inches deep, and bake until the mixture is thick. A few lumps of butter -sprinkled over the top as it goes to the oven is an improvement. - - -SCALLOPED MACARONI WITH VEGETABLE OYSTERS - - Vegetable oysters, peeled and sliced, 2 cups. - Macaroni, 1 cup. - Rich milk, 2 cups. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Flour, 2 tablespoonfuls. - Bread crumbs. - -Boil the macaroni and vegetable oysters separately, and drain. Then -place same in alternate layers in a pan. Pour over this a gravy made of -the milk, flour, eggs, butter, and salt. Stir carefully so as to get -the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top -and bake in a quick oven till nicely browned. - - -SPAGHETTI IN TOMATO SAUCE - - Broken spaghetti, 2 cups. - Flour, 2 tablespoonfuls. - Bay leaves, 2. - Onion, minced, 1. - Tomatoes, 4 cups. - -Break the spaghetti into small pieces and boil until well done. Pour -over this tomato sauce, made as follows: Brown the minced onion in a -little oil, stir in the flour, and add tomatoes, bay leaves, and salt -to taste. Let boil, and strain. - - -PROTOSE HASH - - Protose, 1-1/2 cups. - Cold boiled or baked potatoes, 2 cups. - Oil. - Chopped onions, large, 2. - Salt. - Sage. - -Put all together in a pan, pour over a little cooking oil, and set -on the stove. When it begins to brown, stir up with a thin knife -occasionally until well browned. - - -VEGETARIAN HAMBURGER STEAK - - Protose, 1 pound. - Sage, 1/2 teaspoonful. - Eggs, 2. - Nuttolene, 1/2 pound. - Grated onion, 1 tablespoonful. - Granose biscuits, powdered fine, 2. - -Mix thoroughly, form into patties, and fry. Serve with tomato sauce. - - -VEGETARIAN HAMBURGER STEAK WITH MACARONI - -Serve vegetarian hamburger steak with macaroni and a little brown sauce. - - -VEGETARIAN SAUSAGE - - Boiled rice, 3 cups. - Grated onion, 6 teaspoonfuls. - Protose, 1 pound. - Salt, 1-1/2 teaspoonfuls. - Oil, 3 tablespoonfuls. - Sage, 6 teaspoonfuls. - Egg, 1. - -Form into patties, and roll in gluten or browned flour, and bake in a -frying-pan. If browned in the oven, put a small piece of butter on top -of each. - - -BAKED STUFFED TOMATOES - - Tomatoes, medium sized, 6. - Chopped protose, 1/2 pound. - Sage, 1/2 teaspoonful. - Chopped parsley. - Toasted bread crumbs, 8 to 12 tablespoonfuls. - Chopped onion, 1 tablespoonful. - Salt, 1 teaspoonful. - -Take out the inside of the tomatoes and mix with this the bread crumbs. -Then add the other ingredients, and fill the tomatoes, piling mixture -up on top. Place small piece of butter on each, and bake in a hot oven, -until the tomatoes are cooked. When nearly done, sprinkle chopped -parsley over the top. - - - - -_VEGETABLES_ - - -VEGETABLES - -The term "vegetable," as here used, is applied to such plants (grains, -nuts, and fruits excepted) as are cultivated and used for food. The use -of a large variety of vegetables in our food assists in promoting good -health. To get the best results, they should be judiciously combined -with nuts, fruits, and grains. Green vegetables are rich in potash -salts and other minerals necessary to the system, and in such a form as -to be easily assimilated. - -Starchy vegetables, as potatoes, supply energy and heat, and give -necessary bulk to the food. Peas, beans, and lentils contain a large -amount of proteid, used in building and repairing tissue, and are -therefore used in place of meat. For weak stomachs they are more easily -digested in the form of purees and soups, with the outer indigestible -covering removed. All vegetables should be fresh; for in spite of -all that may be said to the contrary, all vegetables, whether roots, -leaves, or any other kind, begin to lose bulk and flavor as soon, as -removed from the ground. The kind that suffer least in this respect are -beets, potatoes, carrots, etc. Those which are most easily affected are -cabbage, lettuce, celery, asparagus, etc. - -Vegetables that have been touched with the frost should be kept in -a perfectly dark place for some days. The frost is then drawn out -slowly, and the vegetables are not so liable to rot. - - -GENERAL DIRECTIONS FOR VEGETABLES - -Fresh green vegetables should be cooked as soon after being gathered as -possible. Those containing sugar, as corn and peas, lose some of their -sweetness by standing. Wash thoroughly in cold water, but unless wilted -do not soak. It is better not to prepare fresh green vegetables until -they are needed; but if they must be prepared some time before cooking, -cover with cold water. - -Most vegetables should be put into fresh, rapidly-boiling water, and if -cooked in uncovered vessels, they will retain a better color, as high -heat destroys their color. In no instance permit them to steep in the -warm water, as this toughens them, and in some instances destroys both -color and flavor. - -The salt hardens the water, and also sets the color in the vegetable. -For peas and beans do not add salt to the water until they are nearly -done, as they do not boil tender so readily in hard water. - -Corn should not be boiled in salt water, as the salt hardens the outer -covering of skin and makes it tough. Cook the vegetables rapidly till -perfectly tender, but no longer. If vegetables are cooked too long, -flavor, color, and appearance are all impaired. To judge when done, -watch carefully, and test by piercing with a fork. The time required -to cook a vegetable varies with its age and freshness; therefore, the -time tables given for cooking serve only as approximate guides. - -Delicate vegetables, as green peas, shelled beans, celery, etc., should -be cooked in as little water as possible, toward the last the water -being allowed to boil away till there is just enough left to moisten. -In this manner all the desirable soluble matter that may have been -drawn out in cooking is saved. - -Strongly flavored vegetables, as cabbage, onions, etc., should be -cooked in a generous quantity of water, and the water in which onions -are cooked may be changed one or more times. - -The general rule for seasoning vegetables is as follows:-- - -To two cups small whole vegetables, or two cups of vegetables -mashed or sliced, add a rounding teaspoonful of butter, and half a -level teaspoonful of salt. To beans, peas, and squash, add one-half -teaspoonful of sugar to improve them. Add milk or the vegetable liquid -when additional moisture is required. - - -POTATOES - -Pre-eminent among vegetables stands the potato. - -The solid matter of potatoes consists largely of starch, with a small -quantity of albumen and mineral salts. Potatoes also contain an acid -juice, the greater portion of which lies near the skin. This bitter -principle is set free by heat. While potatoes are being boiled, it -passes into the water; in baking it escapes with the steam. - -New potatoes may be compared to unripe fruit, as the starch grains are -not fully matured. Potatoes are at their best in the fall, and they -keep well during the winter. In the spring, when germination commences, -the starch changes to dextrin or gum, rendering the potato more waxy -when cooked, and the sugar then formed makes them sweeter. When the -potatoes are frozen, the same change takes place. - -In the spring, when potatoes are shriveled and gummy, soaking improves -them, as the water thus absorbed dissolves the gum, and makes them less -sticky. At other times, long soaking is undesirable. - -Soak about half an hour in the fall, one to three hours in winter and -spring. Never serve potatoes, whether boiled or baked, in a closely -covered dish, as they thus become sodden and clammy; but cover with a -folded napkin, and allow the moisture to escape. They require about -forty-five minutes to one hour to bake, if of a good size, and should -be served promptly when done. - - -BAKED POTATOES - -Potatoes are either baked in their jackets or peeled; in either case -they should not be exposed to a fierce heat, inasmuch as thereby a -great deal of the vegetable is scorched and rendered uneatable. They -should be frequently turned while being baked, and kept from touching -one another in the oven or dish. When they are pared, they should be -baked in a dish, and oil of some kind added, to prevent their outsides -from becoming burned. - - -MASHED POTATOES - -Pare and boil or steam six or eight large potatoes. If boiled, drain -when tender, and let set in the kettle for a few minutes, keeping them -covered, shaking the kettle occasionally to prevent scorching. Mash -with a wire potato masher, or, if convenient, press through a colander; -add salt, a lump of butter, and sufficient hot milk to moisten -thoroughly. Whip with the batter whip, or wooden spoon, until light and -fluffy. Heap up on a plate, press a lump of butter into the top, and -send to the table hot. - - -POTATO PUFFS - - Potatoes, prepared as for mashed potatoes, 2 cups. - Cream or milk, 3/4 cup. - Melted butter, 2 tablespoonfuls. - Eggs, yolks and whites beaten separately, 2. - Salt. - -Mix and beat up thoroughly, folding in the beaten whites last. Make -into balls, put into greased pans, brush with beaten egg, and bake a -light brown. - - -MINCED POTATOES - -Mince six large, cold potatoes. Put them in a baking-pan, cover with -milk; add a little cream, and bake fifteen minutes. - - -SCALLOPED POTATOES NO. 1 - - Potatoes, medium size, 6. - Milk sufficient to cover, mixed with tablespoonful of flour. - Crumbs. - Butter. - Salt. - -Cut potatoes into even slices, put in a baking-pan, sprinkle with a -little salt, and a few small pieces of butter. Pour over the milk and -flour mixture, and sprinkle the top with a layer of crumbs. Cover and -bake till potatoes are tender. Remove the cover and brown lightly. - - -SCALLOPED POTATOES NO. 2 - - Cold, boiled potatoes, sliced. - Thin cream sauce. - -Place in alternate layers in a pan and sprinkle the top with ground -bread crumbs. Bake until brown. - - -HASHED BROWNED POTATOES - -Use cold, boiled potatoes or good left-over baked potatoes. Pare and -cut into three-quarter-inch dice or irregular pieces. Put in a shallow -baking-pan, sprinkle with salt, pour over sufficient cooking oil, -season well, and prevent scorching. Put into the oven, and when they -begin to brown, stir continually till all are nicely browned. - - -NEW POTATOES AND CREAM - - New potatoes. - Cream. - Salt. - Butter. - Parsley. - -Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop -into boiling water and boil briskly till done, but no more. Press the -potato against the side of the kettle with a fork; if done, it will -yield to gentle pressure. In a saucepan have ready some butter and -cream, hot but not boiling, a little green parsley, and salt. Drain -the potatoes, add the mixture, put over hot water a minute or two, and -serve. - - -POTATOES A LA CREME - - Cold, boiled potatoes, 2 cups. - Parsley, finely chopped. - Flour. - Milk. - Butter, 1 tablespoonful. - Salt. - -Heat the milk and stir in the butter cut up in the flour. Stir until -smooth and thick. Salt and add the potatoes, sliced, and a very little -finely-chopped parsley. Shake over the fire until the potatoes are -heated through. Pour into a deep dish and serve. - - -POTATOES A LA DELMONICO - -Cut the potatoes with a vegetable cutter into small balls about -the size of marbles. Put them into stew-pan with plenty of butter -and a good sprinkling of salt. Keep the saucepan covered and shake -occasionally until they are quite done, which will be in about an hour. - - -POTATO CROQUETTES (DELMONICO'S) - - Cold, mashed potatoes, 2 cups. - Flour or cracker crumbs. - Salt. - Eggs, 2. - Butter. - Cooking oil. - -Season the potatoes with salt and butter. Beat the whites of the eggs -and work all together thoroughly. Make into small balls slightly -flattened. Dip them into beaten yolks of eggs, roll in flour or cracker -crumbs, and fry in hot oil. - - -STEWED SALSIFY OR VEGETABLE OYSTERS - - Salsify, cut in 1/4-inch slices, 1 quart. - Milk, 2 cups. - Butter, 1 tablespoonful. - Salt to taste. - -Wash and scrape the salsify, slice, and put into cold water to prevent -discoloring. Cook in sufficient boiling water to cover. When tender, -drain, add the milk and butter, let simmer a few minutes, and serve. - - -ESCALLOPED VEGETABLE OYSTER - - Sliced vegetable oyster, 3 cups. - Rich cream sauce. - Sifted bread crumbs. - Salt. - -Wash, scrape, cut in thin slices, and put into plenty of cold water -till ready to use, to prevent discoloration. When ready to cook, boil -in enough water to prevent scorching. Salt when they begin to get -tender. Boil a few minutes longer, but do not let them get too salty. -Drain, or remove with a skimmer, putting a layer in a baking-pan, then -a little rich cream sauce, then another layer of each. Sprinkle the top -with sifted bread crumbs, and bake a light brown. - - -MOCK OYSTERS - - Corn, young and tender, 6 ears. - Flour, 3 tablespoonfuls. - Butter, 3 tablespoonfuls. - Eggs, 3. - Oil. - Salt, 3 teaspoonfuls. - -Grate the corn with a coarse grater into a deep dish; beat the whites -and yolks separately, and add the corn, flour, butter, and salt. Drop -spoonfuls of this batter into a frying-pan with hot oil, and fry a -light brown on both sides. The corn must be young. - - -CELERY - -Cut off all the roots and remove all the decayed and outside leaves. -Wash thoroughly, being careful to remove all specks and blemishes. If -the stalks are large, divide them lengthwise into two or three pieces -and place root downward in a celery glass, which should be nearly -filled with cold water. - - -STEWED CELERY - - Celery hearts, 6. - White sauce, 2 cups. - -Cut the celery into half-inch lengths and cook in boiling, salted -water. When tender, drain and pour over this the sauce. Heat well, and -serve. The liquid drained from the celery may be thickened, seasoned -with a little butter, and used instead of the white sauce if preferred. - - -LENTILS (ORIENTAL STYLE) - - Lentils, 1 cup. - Olive oil, 2 tablespoonfuls. - Salt, 1 level teaspoonful. - Boiled rice, 1 cup. - Onion, finely shredded, 1. - -Wash the lentils well, soak overnight, and drain. Cook in boiling water -till tender; drain again. Put the olive oil in a saucepan, add the -onion, and cook till the onion is soft, not brown. Add the lentils and -boiled rice, mix, stir over the fire till hot, add the salt, and serve -hot. - - -LENTILS WITH ONIONS - - Lentils, 1 cup. - Onions, 2. - Butter. - -Wash the lentils, put to cook in saucepan with plenty of cold water, -and boil till tender; when soft, turn them into a fine colander, and -drain thoroughly, saving the water they were cooked in. Peel the -onions, cut into thin slices, put in a flat stew-pan with a lump of -butter, or a little olive oil, and fry. Put the lentils in the onions -and add salt to taste. Moisten with a little of the broth drained from -the lentils and allow them to simmer at the side of the fire. Serve. - - -CREAMED CHESTNUTS - -Boil or steam the chestnuts till tender. Make a cream sauce of milk or -cream, seasoned with butter, and slightly thickened with flour. Pour -this over the chestnuts; serve as a vegetable. - - -ASPARAGUS NO. 1 - -Asparagus, like potatoes, contains a bitter alkaloid, which is drawn -into the water in cooking, and often imparts to it a very unpleasant -flavor. This may be remedied by blanching the asparagus in boiling -water for four or five minutes. Then drain, and add more hot water, and -finish cooking. - - -ASPARAGUS NO. 2 - -Scrape the stalk ends of the asparagus or break off the tough lower -stalks as far as they will snap. Wash well, tie in bundles, and put -into enough rapidly-boiling salted water to cover. Allow a teaspoonful -of salt to each quart of water; cook uncovered from twenty to thirty -minutes, or till perfectly tender. Drain, remove the string, spread -with salt and butter, and serve immediately on toast. The asparagus may -be neatly arranged on hot toast and covered with white cream sauce, if -preferred. - - -ASPARAGUS POMPADOUR - -Wash the asparagus carefully, place in a saucepan of boiling salted -water, and boil till done. Take them out and cut into lengths of about -two inches, and place on a cloth near the fire to dry. Prepare a little -sauce made of lemon juice, butter, yolk of an egg, and salt. Place the -asparagus on a dish, over which pour the sauce, and serve. - - -PEAS - -The flavor of peas and the time required for cooking depend largely -upon their freshness. Very young peas will cook tender in twenty -minutes, older peas sometimes requiring an hour or more. A teaspoonful -of finely minced parsley cooked with peas imparts to them a very -delicious flavor. - - -STEWED ASPARAGUS - -Break the tender parts of the asparagus into one-inch lengths and put -into enough boiling water to cover. Boil till tender; add sufficient -rich milk or cream to make a gravy. Thicken with flour, season with -salt, let come to a boil, and serve. - - -ASPARAGUS WITH EGGS - - Asparagus. - Cream, 2 tablespoonfuls. - Salt. - Eggs, 4. - Butter, 1 tablespoonful. - -Cut the tender tops from a bunch of asparagus, and boil about twenty -minutes. Then put into a baking-tin with butter and salt. Beat the -whites and yolks of the eggs separately, add the cream and pour this -over the asparagus. Bake until the eggs are set. - - -ASPARAGUS WITH GREEN PEAS - - Asparagus, 2 cups. - Peas, 2 cups. - Salt. - Rich milk or cream. - Flour. - -Break the tender parts of the asparagus into one-inch lengths and put -with the peas into boiling water enough to cover. Boil till tender; -add sufficient rich milk or cream to make a gravy. Thicken with flour, -season with salt, let come to a boil, and serve. - - -BAKED BEANS - -Wash one and three-fourths cups of navy beans and put them into an -earthen jar, covering immediately with one and three-fourths quarts -of boiling water. Add salt, cover, and put into the oven. When they -boil well, draw the jar to the edge of the oven, where they will just -simmer. Cook for twenty-four hours. If they get too dry, add a little -boiling water. The beans will be nicely colored and have a rich flavor. - - -BAKED BEANS - - Small white beans, 2 cups. - Protose, if desired. - Molasses, 1 teaspoonful. - Salt. - -Clean the beans, soak in cold water one hour, season with salt and -molasses. Put into a covered jar with plenty of water; bake overnight -in a slow oven. When done, the beans should be whole, dry, and mealy, -and of a rich brown color. This can only be obtained by baking the -beans several hours in a slow oven. If desired, a little chopped -protose may be added. Serve the beans plain, or with brown bread. - - -PUREE OF BEANS - -Follow the directions given for puree of peas. - - -BEANS STEWED - -Wash the required quantity of navy, lima, kidney, or other beans, and -put to cook in plenty of boiling water; boil till they are swollen, -then put them where they will stew till cooked; season just before they -finish cooking. Never parboil beans. - - -BAKED BEANS WITH TOMATO SAUCE - -Prepare the beans as for plain baked beans; put into the jars to bake; -cover with a mixture of strained stewed tomatoes and water in equal -proportions; a little butter or olive oil may be added. - - -SUCCOTASH - - Fresh shelled lima beans, 2 cups. - Sweet corn, 2 ears. - Cream, 1/2 cup. - Butter, size of an egg. - Salt. - -Put beans in pot with cold water, rather more than will cover them. -Scrape the kernels from twelve ears of young sweet corn. Put the cobs -in with the peas, boiling from thirty to forty-five minutes. Take out -the cobs and put in the scraped corn. Boil again for fifteen minutes; -then season with salt, butter and cream. Serve hot. - - -ONIONS - -Contrary to the opinion of many, the onion is not objectionable as an -article of food. Judiciously used it fills as important a place in -cooking as salt or any other seasoning. - - -BAKED ONIONS - - Onions, large, 6. - Salt. - Crumbs. - Milk. - Butter. - -Put onions into a saucepan of water, or water and milk mixed in equal -proportions; add salt and boil till tender. When done so that they can -be easily mashed, work them up with a little butter into a paste. Cover -with bread crumbs and bake in a moderate oven. - - -STUFFED ONIONS - -Peel the desired number of onions, being careful not to cut off the -root end. Take out the inside of the onion and fill the hole with a -mixture of bread crumbs, beaten egg, and a little milk. Season with -salt and sage. Bake in oven until brown. - - -SCRAMBLED TOMATOES - - Tomatoes, 6. - Eggs, 3. - Butter. - Salt. - -Remove the skins from six tomatoes and cut them up in a saucepan. Add -a little butter and salt. When sufficiently boiled beat up eggs, and -just before you serve turn them into the saucepan with the tomatoes, -and stir one way for two minutes, allowing them time to get thoroughly -done. - - -SPINACH - -Trim the spinach and wash in three or four waters to remove the grit. -Cook in boiling water about twenty minutes, removing the scum. Do not -cover the vessel while cooking. When tender, turn into a colander, -drain, and press well. Chop fine, put into a saucepan with butter and -salt. Set on the fire and cook till quite dry, stirring it all the -time. Turn into a vegetable dish, shape, and garnish with slices of -hard-boiled eggs. - - -SUMMER SQUASH - -Wash and cut in pieces. Cook in the steamer, that it may be as dry as -possible. When done, let it stand and drain a few minutes, shaking it -occasionally. Mash and season with salt, butter, and a little cream. - - -WINTER SQUASH (HUBBARD) - -_Mashed_: - -Cut the squash, pare, remove seeds, wash, and put into the steamer. -Cook until soft, remove and mash or press through a colander. Season -with salt, butter, sugar, and a little sweet cream. Beat well, and -serve. - -_Baked_: - -Cut into pieces of desired size, remove seeds, sprinkle with a little -sugar and salt; bake until done. Serve in the shell, or it may be -peeled before baking. - - -PUREE OF PEAS - - Peas, fresh, 2 cups (or dry, 1 cup). - Butter, 1 tablespoonful. - Cream or milk, 1-1/2 cups. - Flour, 1 level tablespoonful. - Salt, 1 teaspoonful. - -Put the peas to cook in boiling water; boil until tender, then simmer -slowly, cooking as dry as possible without scorching. When soft and -dry, rub through a colander to remove the hulls. Put the butter in a -saucepan; when melted stir in the flour, being careful not to scorch; -pour in the milk gradually, stirring all the time; and when thoroughly -cooked, add the salt and the pulp of the peas. Turn all into a double -boiler, heat thoroughly, and serve. - - -GREEN CORN (STEWED) - - Green corn, 3 cups. - Butter. - Salt. - Milk, more or less, 1 cup. - Sugar. - -Husk and clean as for boiling corn; with a sharp knife cut off the top -of the grain, being careful not to cut too close to the cob and with -the back of the knife press out the remaining pulp. When cut in this -way, the corn is much more juicy than when the grains are cut close to -the cob. Place the milk in a granite saucepan, and when boiling, add -the butter and corn; cook from ten to fifteen minutes, or until it -loses its raw taste. Stir frequently, and season to taste with salt and -sugar. - - -GREEN CORN (BOILED) - -Strip off the husk, remove the silk, put into fresh boiling water, and -cook ten to twenty minutes. Cook only till done, for if boiled too -long, the corn hardens, and its flavor is impaired. If the corn is not -very sweet, add one-fourth cup of sugar to the water in which it is -boiled. - - -GREEN PEAS (VERY YOUNG AND TENDER) - -Shell the peas and cover with cold water; skim off undeveloped peas -which rise to the top of the water and drain. Barely cover with boiling -water; cook till tender, then add salt. When done, very little water -should remain. Season to taste with butter and add more salt if needed. -A little sugar is sometimes an improvement. - -When the peas are older, half a cup of milk or cream, with sufficient -flour to thicken, is considered an improvement. - - -PLAIN BOILED STRING BEANS - -Break off the ends of beans and string; wash thoroughly; if large cut -them in two; drop into boiling water and boil till tender. Salt and -season with olive oil or butter; if preferred, drain off the juice, -salt to taste, and add some hot, rich milk. - - -CAULIFLOWER WITH CREAM SAUCE - -Divide the cauliflower into portions of convenient size before cooking. -Boil slowly, or steam till tender, drain, and when dished up, pour one -or two tablespoonfuls of strained white sauce over each portion. - - -BAKED CAULIFLOWER - - Cauliflower. - Milk, 1 cup. - Flour, 1 rounded teaspoonful. - Butter, 1 rounded teaspoonful. - Salt. - -Soak a medium head of cauliflower in cold water with head down for -thirty minutes; steam or boil gently till tender; separate into small -sprays and pour over them a sauce made of the milk thickened with flour -and butter beaten together. Add a little salt. Cover lightly with bread -crumbs, which have been moistened with melted butter, and bake until a -nice brown. Serve at once. - - -CAULIFLOWER WITH TOMATO SAUCE - -Prepare as for stewed cauliflower, and when done serve with tomato -sauce. - -Sauce: - -Strain a pint of stewed tomatoes, let come to a boil, and thicken with -a tablespoonful of flour rubbed smooth in a little water; add a little -olive oil or hot cream; salt to taste. Pour this over the cauliflower, -and serve. - - -STEWED CAULIFLOWER - -Prepare as for plain boiled cauliflower; cook or steam till tender; -drain and put in a stew-pan; pour over some rich milk or cream; stew -together for a few minutes, and serve. - - -BOILED CAULIFLOWER (PLAIN) - -Pick off the outside leaves, cut the stalk one inch from the head, -split, wash thoroughly in cold water. Put in salted water for one or -two hours before cooking. Cook in salted, boiling water (milk added to -the water will keep it white). Boil till tender; remove from the fire; -let stand in same water till ready to serve. Drain, serve with cream, -butter, or egg sauce poured over. - - -BROWNED CAULIFLOWER - -Prepare as for plain boiled cauliflower; boil until tender; place in a -baking-dish and sprinkle with fine bread crumbs; pour over some thin -cream sauce, and brown in the oven. Serve with egg or butter sauce. - - -CABBAGE AND CREAM - - Cabbage, 1 head. - Grated nutmeg. - Cream, 1-1/2 cups. - Butter, 2 tablespoonfuls. - Flour, 1 teaspoonful. - Salt. - -Take a well-blanched cabbage, drain, cool, and chop fine; place it in a -stew-pan with butter, a little salt, and grated nutmeg; add the flour, -stirring well, and then pour in the cream. Stir till the cabbage and -cream are thoroughly mixed. Cook about thirty or forty minutes, and -serve hot. - - -BAKED CABBAGE NO. 1 - -Wash and chop rather fine the required quantity of cabbage. Put into -a stew-pan with boiling water; add a little salt and blanch twenty -minutes. Drain, put in a baking-pan, and cover with cream or milk to -which has been added the beaten yolk of one egg to each cup of cream. -Bake until the custard is nicely set. - - -BAKED CABBAGE NO. 2 - - Cabbage, cold, boiled. - Browned crumbs. - Butter. - Salt. - Egg, well beaten, 1. - Brown sauce. - Nutmeg. - -Rub sufficient cold, boiled cabbage through a sieve or colander. Mix -with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir -thoroughly; butter a pudding dish of suitable size, line with browned -crumbs, press in the cabbage, and bake in a moderate oven. Turn out on -a hot dish, pour brown sauce around the base, and serve. - - -CABBAGE STEWED WITH TOMATO - -Slice and wash a good sound cabbage and put into a stew-pan with enough -chopped tomato to give it a decidedly tart taste. Add enough salt to -season. Add sufficient water to cook and stew slowly till tender. -Strained tomatoes may be used if desired. - - -SCALLOPED CABBAGE - -Wash and chop the cabbage in rather fine pieces. Put a layer of the -cabbage into a baking-pan and sprinkle with a little salt. Cover this -with finely-broken, fresh bread crumbs, repeat and pour over sufficient -milk or cream to thoroughly moisten and cover the crumbs. Cover and -bake in a moderate oven till the cabbage is thoroughly cooked. More -milk may be added if necessary. - - -HOLLAND CREAM CABBAGE - - Cabbage. - Eggs, 2. - Water, 2 cups. - Lemon juice, 2 tablespoonfuls. - Salt. - Butter. - -Cut the cabbage fine, sprinkle with salt, and let stand a few minutes -before using. Beat the eggs well, add lemon juice, water, and melted -butter. Mix this with the cabbage and cook till tender in a vessel that -does not easily burn. - - -HOT SLAW - -Clean a nice young head of cabbage, quarter, cut out the heart, and -shred fine. Put in cold, salted water for half an hour; drain, boil -till tender; drain partly, leaving enough juice to make the cabbage -moist; add lemon juice and a little butter or olive oil; season with -salt; serve hot. - - -LADIES' CABBAGE - - Firm, white cabbage, 1. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Cream, rich, 1 tablespoonful. - -Boil a firm, white cabbage fifteen minutes, changing the water; add -more from the boiling teakettle; when tender, drain, and set aside till -perfectly cold; chop fine and add the beaten eggs, butter, salt, and -cream; stir all well together and bake in a buttered dish till brown. - - -BRUSSELS SPROUTS PLAIN - -Select nice, fresh sprouts, cut off the stem end and outside leaves, -and wash in cold water. Cook in salted water till tender. Pour off the -water; serve with butter or cream sauce. - - -BRUSSELS SPROUTS SAUTE - -Prepare as for plain boiled; when done, drain and press dry; put in a -stew-pan, season with salt, and moisten with oil and rich milk. Toss -frequently and cook till well heated through. Serve hot with mashed -potato. - - -BRUSSELS SPROUTS BAKED WITH CRUMBS - -Prepare as for plain boiled; when done, drain, and press dry; arrange -in a baking-dish and sprinkle with bread crumbs; pour over a thin cream -or egg sauce. Bake in the oven till nicely browned. - - -BEETS - -Select young red beets; cut off the tops half an inch from the root. -If cut too close, the roots will bleed and the color will be impaired. -Wash and clean carefully with the brush to remove all particles of -dirt. They may be boiled or steamed. If boiled, use as little water as -possible. Young beets will cook in an hour; old beets require three or -four hours, according to age and size. When done, put in cold water, -rub off the skins, and they are ready for use. - - -BEET GREENS - -Wash young, tender beet tops, cleaning thoroughly; drain and boil in -salted water till tender; drain, chop fine, season with butter or oil, -and serve with lemon juice or cream. - - -BEET STALKS WITH BUTTER SAUCE - -Take some beet stalks, cut off the leaves, wash thoroughly, tie in -bunches, and let steep in cold water two or three hours to make them -fresh and crisp. Boil in salted water until tender; cut the band; serve -as asparagus on a platter with butter sauce. - - -BEETS AND POTATOES - -Boil young beets and new potatoes separately until tender; peel and -slice in alternate layers in a baking dish; season with salt and -moisten with rich milk. Bake until nicely browned. - - -BAKED BEETS - -Select young, smooth, red beets of uniform size; wash and clean -thoroughly; bake in a slow oven from two to six hours; when done, -remove the skins and dress with lemon juice or cream sauce. - - -BOILED BEETS - -Cut off the tops half an inch from the roots; wash and clean carefully -to remove all dirt. Boil in as little water as possible. When done, -pour a little cold water over them, rub off the skins, and slice into a -granite or earthen dish; pour over them equal parts of lemon juice and -water. Let stand one or two hours before serving. - - -YOUNG BEETS - - Cream or milk, 1 cup. - Flour, 1 tablespoonful. - Butter, 1 tablespoonful. - Beets. - -Cook the beets till tender in salted water, then cut into dice. Serve -with cream sauce, made by thickening the milk or cream with the flour -rubbed in the butter. Heat well, and serve at once. - - -BEET AND POTATO HASH - - Cold, boiled beets, 2 cups. - Cold, boiled potatoes, 2 cups. - Salt. - Butter. - Cream. - -Chop beets and potatoes fine and season with salt and butter. Pour -over a little cream. Put on the stove in a covered saucepan, and stir -occasionally. When thoroughly heated through, serve. - - -BAKED PARSNIPS - -Scrape and cut in half lengthwise; boil till tender; put in a shallow -baking-pan; put a few pieces of chopped butter or a little cooking oil -on top; sprinkle lightly with sugar; pour over sufficient cream to -about half cover. Salt to taste and bake a rich brown. - - -PARSNIPS IN EGG SAUCE - -Clean and cut into small dice and boil in a little salted water until -tender, drain and pour over sufficient egg sauce to cover. - - -STEWED PARSNIPS - -After washing the parsnips, slice them about half an inch thick; put -them in a saucepan containing enough boiling water to barely cook -them; add a tablespoonful of butter, season with salt, then cover -closely and stew them until the water has cooked away, stirring often -to prevent burning, until they are soft. When they are done, they will -be of a creamy, light straw color, and deliciously sweet, retaining all -the nutrition of the vegetable. - - -YOUNG TURNIPS - -Cut into half-inch dice and boil till tender; drain and add a small -lump of butter and a little salt; heat well and add a dash of lemon -juice at the last. - - -MASHED TURNIPS - -Turnips may be cooked and mashed the same as potatoes, keeping them -as dry as possible. The addition of a little sugar is considered an -improvement by some. - - -HOLLAND BOILED TURNIP - - Turnips, cut in 3/4-inch dice, 1 quart. - Egg, 1. - Butter, 1/2 cup. - Lemon, large, 1. - -Boil the turnips till tender in just enough salted water to prevent -burning; drain and set in a covered dish on the side of the range, -where they will keep hot but not burn. Melt the butter, add the beaten -yolk with the eggs, juice of the lemon, and a little salt. Serve a -spoonful of this sauce over each order of turnip. - - -FRENCH CARROTS - -Scrape enough small round carrots to make three cups; boil in salted -water till tender; drain, and cover with a rich parsley sauce. - - -CARROTS A LA CREME - -Clean carrots, cut in slices about half an inch thick, and parboil in -salted water. Drain, pour over some hot rich milk, and let simmer till -done. Add a little butter; season with salt. - - -CARROTS WITH EGG SAUCE - -Clean carrots, cut in slices about half an inch thick, and boil until -tender; drain, pour egg sauce over, and serve. - - -PUREE OF CARROTS - -Clean young carrots, cut into slices, and boil in salted water until -tender. Drain, mash through a colander, and season with a little salt -and cream. Serve as mashed potatoes, or with broiled or braized protose -as an entree. - - -TO DRESS CUCUMBERS - -Pare and lay in cold water--ice water if possible--for an hour. Slice -very thin. Sprinkle a very little fine salt over each piece. Let stand -for an hour. Shake the dish briskly, drain closely, sprinkle with lemon -juice, and serve. - - - - -_SAUCES_ - -_For Vegetables, Entrees, Puddings, Etc._ - - -VEGETABLE SOUP STOCK NO. 1 - - Cooking oil, 1/2 cup. - Butter, 1/4 cup. - -Put into a saucepan and add - - Carrot, medium, 1. - Turnip, 1. - Celery stalks, with root, 2. - Parsley sprigs, 2 or 3. - Onions, large, 2. - Bay leaves, 2. - -All to be chopped fine; place on range and cook slowly, stirring -occasionally to prevent burning, until vegetables are nicely browned, -then add - - Flour, 1/2 cup. - -Stir and mix thoroughly, until a rich brown, being careful not to burn. -Now add - - Strained tomato, 1 cup. - Boiling water to required consistency. - -Strain through a fine sieve, and the stock is ready for use. - - -VEGETABLE STOCK NO. 2 - -Boil some turnips, carrots, celery, and onions in enough water to make -half the amount of stock required. When the vegetables are done, drain -and add an equal amount of rich bean broth with a little brown flour, -nut butter, celery salt, and just enough strained tomato to remove the -sweet vegetable taste. This should be of the consistency of broth when -done. Use with roast braized protose, etc. Protose may be cooked with -the vegetables if it can be afforded. The vegetables should be put to -cook in cold water that the substance and flavor may be well drawn out. - - -OLIVE SAUCE - -Take one-fourth cup of ripe olives, and after extracting the stones, -chop fine. Put on the stove and stew for two or three hours in water -enough to cover well. Brown together a little olive oil and flour, the -same as for gravy. Strain through a colander and add the stewed olives. -Season with salt. - - -BROWN REGENCY SAUCE - -(For Vegetables and Roasts) - - Nut butter, 1 cup. - Sage, 1 tablespoonful. - Browned flour, 3 heaping tablespoonfuls. - Salt. - Minced onion, 2 tablespoonfuls. - Water, 1-1/2 quarts. - -Mix all together, salt lightly, put in an enameled baking-pan, cover, -and bake till of the desired consistency. - - -HOLLANDAISE SAUCE - - Butter, 1 tablespoonful. - Olive oil, 1 tablespoonful. - Flour, 1 tablespoonful. - Salt. - Lemon juice, 2 tablespoonfuls. - Eggs, 2. - Nutmeg. - -Rub the butter, flour, nutmeg, and salt together until smooth, and add -slowly one and one-half cups hot water, stirring constantly. Boil, -remove from the fire, and add the lemon juice, olive oil, and the -yolks of the eggs, one at a time. Beat slowly and thoroughly together. -Strain, and serve. - - -SAUCE IMPERIAL - - Stewed tomatoes, 1 quart. - Bay leaves, 2. - Onion, medium, 1. - Lemon, 1/4. - Chopped parsley, 1 tablespoonful. - Thyme, 1 teaspoonful. - Cooking oil, 2 tablespoonfuls. - Flour, 2 tablespoonfuls. - -Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, -set on the range and cook until the onion is a golden brown, being -careful not to burn; then add the flour, let cook a few minutes, -add the lemon and tomato, and let stew half an hour. Strain, salt, -and serve. The chopped parsley may be added just before serving, if -desired. - - -MINT SAUCE - - Mint, 1/4 cup. - Sugar, 1/3 cup. - Lemon juice, 1/2 cup. - -Mix all together, set on the side of the range where the sugar will -melt, and the sauce be hot, but it must not get too hot. Serve with -protose or meat substitutes. - - -WHITE CREAM SAUCE FOR VEGETABLES - - Butter, 2 rounding tablespoonfuls. - Flour, 2 rounding tablespoonfuls. - Milk, 2 cups. - Salt, 1/2 teaspoonful. - -Melt the butter in a saucepan, add the flour, and cook until well -blended, but not browned; add the milk gradually, and stir until -boiling well; then add the salt. - -Half milk and half broth of the vegetables may be used if desired, -unless the broth has a bitter or otherwise objectionable taste, as is -sometimes the case with asparagus. - - -GERMAN SAUCE - - Egg yolks, 12. - Fruit juice, bright colored, 1 cup. - Sugar, 1/2 cup. - Juice of 1/2 lemon. - -Beat the yolks of the eggs about two minutes; put the sugar into a -saucepan with the fruit juice (preferably cherry or strawberry); stir -it over the fire till hot, then remove it to the side, as it must -not be permitted to boil. Stir in the beaten yolks and add the lemon -juice. Whisk the sauce at the side of the fire until well frothed and -thickened. - - -TOMATO SAUCE - - Tomatoes, stewed, 1 quart. - Butter, 1 tablespoonful. - Salt. - Minced onion, 1 tablespoonful. - Flour, 1 tablespoonful. - -Put the tomatoes into a saucepan over the fire; add the onion and -salt; boil about twenty minutes; remove from range and strain through -a sieve. In another pan melt the butter, and as it melts sprinkle in -the flour; stir till it browns and froths a little. Mix the tomato pulp -with it, and it is ready for use. - - -IDEAL CHILI SAUCE - - Stewed tomatoes, 1 quart. - Celery salt, 1 teaspoonful. - Sugar, 1 tablespoonful. - Sliced onion, large, 1. - Salt, 1-1/2 teaspoonfuls. - -Mix all together and let simmer two or three hours. Strain through a -sieve. Serve with croquettes, broiled protose, or nuttolene. - - -NUT GRAVY NO. 1 - - Nut butter, 4 tablespoonfuls. - Strained tomatoes, 1 cup. - Hot water, 2 cups. - -Thoroughly mix the butter with the water and tomato. Let it boil, and -salt to taste. If too thin, thicken with a little flour rubbed smooth -in a little water. - - -NUT GRAVY NO. 2 - - Water, 1 quart. - Strained tomatoes, 1-1/2 cups. - Salt to taste. - Nut butter, 1 heaped tablespoonful. - Flour. - -Emulsify the butter in the tomato, add to the water, and put in a -saucepan over the fire, being careful not to scorch. When it boils, -thicken with a little flour rubbed smooth in water, using plenty of -salt to season, as it brings out the nice flavor of the sauce. - - -CREAM TOMATO SAUCE - -Make a tomato sauce and add one-fourth part rich cream, beating well. - - -TOMATO CREAM SAUCE - -Make a rich cream sauce and add one-fourth part of strained tomatoes, -or an equal amount of tomato sauce. Beat up well. - - -BROWN SAUCE FOR VEGETABLES AND ROASTS - - Water, 2 cups. - Minced onion, small, 1. - Browned flour, 2 rounded tablespoonfuls. - Strained tomato enough to mix the flour smooth. - Salt. - Minced protose, 1/4 cup. - Butter, 1 rounded tablespoonful. - White flour, 1 tablespoonful. - Celery salt. - -Put the water, butter, and onion in a saucepan and set on the stove; -when it begins to boil, add the protose and let simmer ten or fifteen -minutes, then place where it will boil, and thicken with the browned -and white flour rubbed smooth in the tomato; the thickening should be -thin enough to pour readily. Let cook a few minutes and add salt and -celery salt, and serve with vegetables or roasts. - - -WALNUT GRAVY - - Ground walnuts, 1 cup. - Milk, 1 cup. - Flour. - Water, 2 cups. - Salt to taste. - -Put the water and milk in a saucepan, and when boiling add the walnuts. -Thicken with a little flour thickening, and salt to taste. - - -PARSLEY SAUCE - -Add two tablespoonfuls of finely chopped parsley to two cups of cream -sauce. - - -BROWN SAUCE - - Vegetable stock, 2 cups. - Browned flour, 2 tablespoonfuls. - Strained tomatoes, 1/4 cup. - -Heat the stock to boiling, add the hot tomato, and thicken with browned -flour. - - -CREAM SAUCE - - Cream, 1/2 cup. - Flour, 1 heaped tablespoonful. - Milk, 2-1/2 cups. - -Mix the flour to a smooth cream in a little milk, boil the cream and -remainder of the milk, and thicken with the flour. Salt to taste. If -a richer sauce is desired the beaten yolks of one or two eggs may be -added. - - -EGG SAUCE - - Cream sauce, 1 pint. - Egg, 1. - -Beat the egg and add to the cream sauce, mixing thoroughly. - - -BREAD SAUCE - - Stale bread crumbs, 1 cup. - Chopped onion, 1. - Butter, 1 large teaspoonful. - Vegetable stock, 1 cup. - Mace, 1/4 teaspoonful. - -Rub the bread crumbs through a sieve and add the onion and mace. Boil -for a few minutes in the vegetable stock, add the butter, and serve. - - -HARD SAUCE - - Butter, 3/4 pound. - Powdered sugar, 1 pound. - Nutmeg to suit. - -Beat the butter and sugar together until white and creamy, then add the -nutmeg. - - -GOLDEN SAUCE - - Nutmeg, 1/2. - Sugar, 1 cup. - Butter, 1 rounding tablespoonful. - Egg yolks, 2. - Corn starch, 1 tablespoonful. - Water, 2 cups. - -Break the nutmeg into pieces and put in a saucepan with the water, -boil, and add the corn starch mixed (sifted) with the sugar. Stir over -the fire until the corn starch is cooked, then add the butter. Beat -the yolks with one tablespoonful of the sauce, then stir quickly into -the remainder, which should be immediately removed, as the yolks will -curdle if boiled. Strain, and serve. - - -VANILLA SAUCE - - Cream, 2 cups. - Eggs, 3. - Flour, 2 tablespoonfuls. - Sugar and vanilla to taste. - -Thicken the cream with the flour and stir in the beaten yolks. Cook a -few minutes, stirring all the time. Add sugar to taste. When cool, add -the beaten whites, and flavor with vanilla. - - -ORANGE SAUCE - - Oranges, 2. - Eggs, 2. - Butter to suit. - Sugar, 1 cup. - Lemon juice, 1/4 cup. - -Put the juice of the oranges and the grated rind of one with the sugar -into a saucepan. Set on the range and stir till the sugar is melted or -dissolved, then strain through a fine sieve to remove the rind. Add the -beaten eggs, lemon juice, and butter. Before serving, set in double -boiler and stir for a few minutes to melt the butter and thoroughly mix -the eggs. Serve hot or cold. - - -LEMON SAUCE FOR PUDDING NO. 1 - - Sugar, 2 cups. - Eggs, 2. - Lemons, 2. - Boiling water, 1-1/2 cups. - -Add the grated rind and juice of the lemons to the sugar, beat the eggs -until light, and add to the sugar, and stir well. Just before serving, -add the boiling water and set on the stove, but do not boil. For a -richer sauce add one-third of a cup of butter. - - -LEMON SAUCE NO. 2 - - Water, 2 cups. - Corn starch, 3 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 1 cup. - Lemon, grated rind and juice, 1. - -Boil the sugar in the water for five minutes, then stir in the corn -starch previously mixed with a little cold water. Stir over the fire -ten minutes, then add the grated rind and juice of the lemon and the -butter. When the butter is melted, the sauce is ready for use. - - -SAUCE FOR PLUM PUDDING - - Butter, 1 large tablespoonful. - Hot water, 1-1/2 cups. - Lemon juice, 1 tablespoonful. - Flour, 2 tablespoonfuls. - Brown sugar, 1 cup. - Grated nutmeg. - -Put the butter into a saucepan; when it has melted stir in the flour -and mix well; then pour in gradually the hot water and stir over the -fire till well cooked; then add the sugar, lemon juice and a small -quantity of grated nutmeg. - - - - -_EGGS_ - - -OMELETS - -Omelets may be made with asparagus, cauliflower, lima beans, onions, -peas, lentils, granose, gluten, rice, nuts, etc. - -Boil the vegetables till tender, chop fine, then beat with the eggs and -proceed as with plain omelets. - - -OMELET SOUFFLE NO. 1 - -Take two eggs, separate whites from yolks, beat whites very stiff, -salt, and add yolks, beating just enough to mix yolks with whites. Turn -into a hot oiled omelet pan, put in medium hot oven, and bake till -done, or to a rich brown. Serve in great haste on being removed from -the oven, to prevent falling. - - -OMELET SOUFFLE NO. 2 - - Eggs, 4. - Powdered sugar, 2 tablespoonfuls. - Flavoring. - -Beat the yolks of the eggs as light as possible, and add the sugar, -a few drops of flavoring, and beat to a cream. Beat the whites until -you can turn the plate bottom side up, without their falling. Pour the -beaten whites and yolks together and mix thoroughly. Put into an oiled -baking dish, and dust with powdered sugar. Bake in a moderate oven till -a golden brown. Serve at once. - -A very delicate souffle is made of whites of eggs beaten stiff, adding -a tablespoonful of sugar to two whites, and chopped apricots or -peaches. Any kind of marmalade may be used in place of fruit. - - -PLAIN OMELET (FRENCH) - -Break eggs into a dish, whip lightly with egg whip or fork, turn into -hot oiled skillet, and place on range. As soon as they begin to set, -lift edges of omelet, so that the uncoagulated part can run under, next -to bottom of the skillet. When light brown, turn, and cook till light -brown on the other side. Fold with knife about one-third over; then -toss out on hot platter, so that the one-third fold will be underneath. -Garnish with parsley and watercress. Serve at once. - - -PROTOSE OMELET - - Protose, 1/2 a thin slice. - Eggs, 2. - Minced parsley. - Cooking oil. - -Mince the protose fine, break two eggs, separating the whites, beat the -yolks a little, and stir the minced protose into them. Beat the whites -into a froth, not stiff, and stir into the protose; add a little minced -parsley; put a little oil into the omelet pan, and when hot pour in -the mixture. Cook a few minutes. Insert a knife between the omelet and -pan, and with a sudden turn of the hand fold the omelet in two. Finish -cooking in hot oven two or three seconds. Serve hot. - - -GLUTEN OMELET - -Same as plain omelet, adding one tablespoonful of gluten to eggs and -cream before whipping. Serve at once on a hot platter. - - -RICE OMELET - -Same as plain omelet, only adding one tablespoonful of cooked rice to -eggs and milk before beating. Serve on a hot platter at once. - - -APPLE OMELET - -Same as plain omelet. Serve with a tablespoonful of well seasoned -apple sauce, mixed with equal amount of beaten white of egg on side of -platter. - - -GRANOSE OMELET - -Same as plain omelet, adding two tablespoonfuls of cream instead of -milk, and one or two tablespoonfuls of granose, before whipping. - - -OMELET WITH TOMATO - -Prepare a plain omelet, and when ready to fold, put a layer of baked -ripe tomatoes on one half, and fold the other half over it. Serve with -or without a tomato gravy as preferred. - - -ONION OMELET - -Make as for plain omelet, placing one dessertspoonful of lightly -braized onion on the omelet just before you fold, folding the one-third -over the onion. Serve on hot platter at once. - - -GREEN PEA OMELET - -Make as for plain omelet, folding one tablespoonful French peas with a -little thick cream sauce over them. Serve at once on hot platter. - - -ASPARAGUS OMELET - -Make as for plain omelet, folding in one tablespoonful of asparagus -tips, which have been nicely seasoned. Serve on hot platter at once. - - -EGG A LA MODE - - Bread crumbs, 2 cups. - Milk, 2 cups. - Eggs, 8. - Salt. - Buttered toast or zwieback. - -Soak bread crumbs in milk, beat eggs very light, add the soaked bread -crumbs, and bake for five minutes. Have ready a hot oiled or buttered -saucepan; pour in the mixture, salt, and stir briskly for three -minutes. Serve hot on squares of buttered toast or zwieback. - - -CURDLED EGGS - -Bring a kettle of water to a boil, set at back of range for two -minutes, then drop in two eggs for each person, and leave for eight -minutes. Serve in cups. - - -JELLIED EGGS - -Cook the same as curdled eggs, leaving eggs in fifteen minutes instead -of eight. - - -SHIRRED EGGS - -Oil a small platter or granite egg dish, break in fresh eggs, being -careful not to break the yolks. Sprinkle with minced parsley, salt, and -add a bit of butter. Set in oven and bake till cooked as desired. Serve -at once. - - -CREAM SHIRRED EGGS - -Prepare eggs as for shirred eggs, omitting parsley. Pour about one -tablespoonful of rich cream over them, salt, set in oven, and bake as -desired. Serve at once. - - -FLOATED EGGS - -Take two fresh eggs, separate whites from yolks, put yolks into a -soup bowl of hot water, being careful not to break them. Let set two -minutes, then place them, bowl and all, into a larger dish of boiling -water, and cook till set as desired,--two minutes for medium, four -minutes for hard. Meantime beat whites very stiff, mold them in a soup -bowl, then float mold on boiling water two or three minutes till nicely -set. Then place them on large platter, place yolk in center, garnish -with parsley, and serve. In removing whites from bowl, take bowl in -left hand, knife in right, dip bowl about one-third in water, then slip -knife under edge of mold in the water. The water will get under eggs -and float them out easily. This makes a nice dish for the sick, if -yolks be boiled hard and whites are cooked rare. - - -BAKED EGGS IN TOMATO CASES - -Take nice, ripe, medium-sized tomatoes, remove the stem and center with -sharp paring knife or spoon sufficient to encase an egg nicely. Place -them in an oiled granite baking-pan, break an egg into each tomato, -salt and sprinkle with chopped parsley, and add a small piece of -butter. Set in moderate oven and bake till eggs are medium done. Serve -at once. - - -MUMBLED EGGS - - Milk, 1 cup. - Eggs, 6. - Granose biscuit, 3. - Salt. - -Put milk on to heat in agate pan; when it begins to boil, break in the -eggs, and with a fork stir rapidly till it thickens. It must not be as -hard as scrambled eggs. Split granose biscuit in half and heat them in -the oven a few minutes. Serve a spoonful of the mumbled eggs on each -half of the biscuits. Do not forget to add salt. - - -SCRAMBLED EGGS WITH SUGAR CORN - -Prepare as for scrambled eggs with protose, using nice, tender corn in -place of protose. Salt and serve at once on hot platters. - - -SCRAMBLED EGGS WITH ONIONS - -Prepare as for scrambled eggs with protose, using one teaspoonful of -lightly braized onion in place of protose. Salt, and serve on hot -platters at once. - - -SCRAMBLED EGGS WITH PROTOSE - - Cream or milk, 1 tablespoonful (for one person). - Fresh eggs, 2. - Minced protose, 1 tablespoonful. - -Into an oiled skillet containing one tablespoonful of cream or milk -break the eggs, slightly whipping them with egg whip or spoon, then add -protose. Stir to prevent sticking to bottom, also to thoroughly mix egg -with protose. Salt, scramble (soft medium, or hard), as desired. Serve -at once on hot platters. - - -SCRAMBLED EGGS WITH PARSLEY - -Prepare as for scrambled eggs with protose, omitting protose and -substituting minced parsley. - - -POACHED EGGS ON TOAST - -Serve poached eggs on nice light brown slices of zwieback, or fresh -toast if preferred, that has been slightly moistened, not soaked, with -hot cream, milk, or water. - - -POACHED EGGS - -Take nice, fresh eggs, as only fresh eggs poach nicely; break them -into a pan of hot water, almost boiling. Let pan set on range so that -it will not boil; poach as desired,--soft, two minutes; medium, three -minutes; hard, five minutes. Serve on platter, garnish with watercress -or parsley. Serve while very hot. - - -POACHED EGGS ON GRANOSE - -Heat some granose in the oven a few minutes; put a few spoonfuls on a -plate and place poached eggs on top. A small piece of butter may be -added to each egg. - - - - -_BEVERAGES_ - - -CARAMEL-CEREAL - -(A Substitute for Coffee) - -For each cup of the beverage required use two tablespoonfuls of the -cereal and boil for ten to twenty minutes. Then remove to the side of -the range and let steep a few minutes. The strength and aroma of cereal -coffee are developed by long steeping. - - -CHOCOLATE - -(Sanitas) - -Grate some Sanitas chocolate, place in a saucepan, and to each two -ounces allow one cup of cold water. Let it stand until the chocolate -is soft, place over the fire, and when it boils, cook one minute. Work -it briskly with an egg beater, then serve at once, adding at the last -moment a tablespoonful of whipped cream to each cup. - -It is considered an improvement by some to use two-thirds chocolate and -one-third malted nuts. - -Other chocolate is not recommended, as it contains an injurious -alkaloid, which in the Sanitas brand is removed by a special process. - - -FRUIT NECTAR - -For every eight parts of fruit juice used add one part of lemon juice -and sweeten to taste. A combination of fruit juices, as grape, cherry, -and raspberry, makes a very nice nectar, always using the lemon juice. -The nectar should be served ice cold. - - -STRAWBERRY SHERBET - - Ripe strawberries, crushed, 4 cups. - Water, 4 cups. - Lemon, sliced very thin, 1. - Powdered sugar, 2 cups. - -Mix the strawberries, water, and lemon together, and let stand in glass -or earthen jar for two hours; strain through coarse cloth and add the -powdered sugar. When sugar is dissolved strain and keep on the ice -until served. - - -MINT JULEP - - Sugar, 1 cup. - Mint sprigs, 6. - Strawberry juice, 1/2 cup. - Juice of 4 lemons. - Water, 1 pint. - Boiling water, 1 cup. - Raspberry juice, 1/2 cup. - Ice. - -Boil sugar and water twenty minutes; crush mint and pour over it one -cup boiling water. Let stand five or ten minutes, strain, and pour into -the syrup. To this add strawberry, raspberry, and lemon juices. Serve -ice cold. - - -FRUIT CUPS - - Lemons, juice and rind, 12. - Powdered sugar, 2-1/2 pounds. - Ice. - Ripe pineapple, 1. - Water, 2 quarts. - -Put into a dish the juice of the lemons and the rind sliced very thin. -Slice the pineapple into another dish and pour over it half a pound -of the powdered sugar. Let stand overnight. In the morning strain off -the juices and add the rest of the sugar and the water. Stir till the -sugar is dissolved, then strain through a coarse cloth, and serve with -crushed ice. - - -LEMONADE NO. 1 - -The best lemonade is made from lemon syrup. Into the juice of twelve -lemons grate the rind of six. Be careful to exclude all seeds and the -inner white skin, as they impart a bitter taste. Let stand overnight. -Make thick syrup of white sugar, and when cold strain the lemon juice -into it. A tablespoonful added to a glass of water makes a perfect -lemonade. - - -LEMONADE NO. 2 - -Three lemons to a pint of water makes a strong lemonade. Sweeten to -taste. - - -ORANGEADE - - Sugar, 1 cup. - Water, 2 cups. - Orange juice, 2 cups. - Cracked ice. - -Boil sugar and water together ten minutes to make a syrup; then add the -orange juice and let it cool. When cold, pour into goblets half filled -with cracked ice. - - -APOLLINARIS LEMONADE - - Juice of 6 lemons. - Rind of 4 lemons, sliced very thin. - Sugar, 2 cups. - Apollinaris water, ice cold, 1/4 bottle. - Cracked ice. - -Mix the lemon juice, rind of the lemons, and sugar together and add -Apollinaris water. Serve in goblets of cracked ice. - - -PINEAPPLE LEMONADE - - Sugar, 1 cup. - Water, 2 cups. - Ice water, about 4 cups. - Juice of 4 lemons. - Pineapple, freshly grated, 1. - -Boil the sugar and water together ten minutes, and then add lemon juice -and freshly-grated pineapple. Let this cool, then strain carefully, and -add ice-water, about four cups. - - - - -_CEREALS_ - - -CEREALS - -Grains may be considered perfect food in themselves, as they contain -all the food elements in nearly right proportions. Rice is an exception -to this, the starch being in excess. - -In cooking grains in the form of porridges, they should be introduced -into rapidly salted water, beating with a batter whisk so that the -grains may be thoroughly mixed with the water and be free from lumps. -In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., -keep them boiling, stirring occasionally until the grain does not sink -to the bottom, but hangs suspended in the water. If the inner part of a -double boiler has been used, it may now be set into the outer boiler, -which should be placed on the range where the water will boil rapidly. -Replenish the water in the outside boiler from time to time with -boiling water. - -By setting the grain in boiling water, the indigestible outer portion -or cellulose is more completely broken up, and the starch granules -are more thoroughly acted upon by the water, the object being to cook -the starch and the gluten as thoroughly as possible. If the grains -are cooked in a double boiler, they will not need to be stirred after -they are set, except when cooked in a very large quantity. The cooking -should be continuous and the length of time varies according to the -varying proportion of gluten in the grain. The larger percentage of -starch, the shorter the time required in cooking. Grains combine nicely -with fruits, and may be cooked or served with either fruit or fruit -juices. - - -OATMEAL - - Oatmeal, 1 cup. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add oatmeal. Boil until it thickens and finish in double boiler. Cook -five hours. - - -ROLLED OATS - - Rolled oats, 1-1/2 cups. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add rolled oats. Boil until it thickens and finish in double boiler. -Cook four hours. - - -CRACKED WHEAT - - Water, 4 cups. - Salt, 1 teaspoonful. - Cracked wheat, 1 cup. - -Put water into the inner double boiler, place on the range, and when -boiling add salt and cracked wheat. Boil rapidly until grains do not -sink when the dish is lifted from the range. Place in the outer boiler -and cook constantly for four or five hours. - - -PEARL WHEAT - - Water, 4 cups. - Pearl wheat, washed, 1 cup. - Salt. - -Boil water in the inner double boiler, add pearl wheat, and salt. Place -in the outer boiler and cook five or six hours. - - -PEARL BARLEY - - Pearl barley, well washed, 1 cup. - Water, 4 cups. - -Put cold water into double boiler and add pearl barley. Heat slowly and -cook about six hours. - - -FARINA - - Milk, or water, 6 cups. - Farina, 1 cup. - Salt. - -Put the milk or water in the inner part of a double boiler, place on -the range, and when boiling add salt and farina. Let it boil for two or -three minutes, stirring all the time. Then place in a double boiler and -cook one hour. If milk is used, it should first be simmered or scalded -in a double boiler, and then placed on the range and the milk will -boil almost immediately. In this way the milk will not be so liable to -scorch as if it was put on the range at first. This rule will apply to -all grains cooked with milk. - - -RICE (SOUTHERN STYLE) - - Rice, 1 cup. - Salt, 1 teaspoonful. - Water, 6 Cups. - Butter or gravy. - -Wash rice in two waters, then put into vessel with water and salt. -After boiling about ten minutes, strain off all the water except a -scant cupful. Cover the vessel and let steam fifteen minutes or more, -stirring once or twice. Serve with butter or gravy, the latter being -stirred in quickly while the rice is hot. - - -RICE (WESTERN STYLE) - - Rice, 1 cup. - Water, 6 cups. - Salt, 1 tablespoonful. - -Wash rice, put in kettle of water, salt, and boil till tender, stirring -once or twice to prevent sticking. Drain off all water through a -colander and pour over hot water sufficient to wash off the starchy -water and separate the grains. Leave in the colander and set into -another pan, so that the bottom of colander will not touch. Cover and -place in the oven a few minutes. - - -RICE WITH RAISINS - - Washed rice, 1 cup. - Raisins, washed, seeded, 1/2 cup. - Salt, 1/2 teaspoonful. - Water, 2 cups. - -Put in an enameled pan, cover, and steam one hour. - - -BROWNED RICE - -Rice may be browned in the oven until of a yellow straw color, then -cooked as any rice, but preferably steamed. Care must be taken in -browning that it does not scorch or get too brown. - - -CORN MEAL MUSH - - Salted water, 4 cups. - Corn meal, 1 cup. - -Into the salted water stir corn meal till it begins to thicken, and -finish cooking in a double boiler. Cook three or four hours. - - -GRAHAM PORRIDGE - - Graham flour, 1 cup. - Boiling water, salted, 3 cups. - -Stir the flour into boiling water and beat till perfectly smooth; set -in a double boiler, or in another vessel containing boiling water, and -cook one hour. - - -GRAHAM PORRIDGE WITH DATES - -Set as for plain graham porridge; after it has cooked one-half hour, -beat in the desired quantity of washed, seeded, and chopped dates; let -it cook half an hour longer, and serve. - - -GLUTEN-GRANOLA MUSH - - Boiling milk or water, 1 quart. - Mixed gluten and granola, 1-1/2 pints. - -Cook fifteen minutes, and serve with cream. - - - - -_TOASTS_ - - -TOASTS - -Toasts are uniformly and properly regarded as a breakfast dish, and -when properly prepared are wholesome, nutritious, and appetizing, and -far more conducive to health than the fried mushes and griddle cakes -with which so many are prone to appease their appetites. - -Zwieback should be used as the foundation of all toasts, although -ordinary toasted bread can be used. In toasting bread, do not expose -it to such fierce heat that the bread will be burned or singed. Singed -bread is not toasted bread. Again, the fire should be hot enough to -more than simply dry the bread. It should be toasted as far through as -possible, and should be crisp and brittle, not hard. In using zwieback -for toast it may be moistened by hot milk, if for cream, gravy, or egg -toast; or with hot salted water, if for fruit. In either case the toast -should be dipped quickly in and out again so as not to absorb too much -liquid and become mushy. Under this head a few kinds of toasts will be -given, inexpensive and otherwise. While it is not an exhaustive list, -it will include sufficient to suggest others equally good. - - -MILK TOAST - - Milk, 6 cups. - Flour, 1 heaped teaspoonful. - Butter, 1 tablespoonful. - Toasted bread or zwieback. - -Heat milk and butter in a saucepan over the fire; when boiling, add -salt and flour, moistened with a little milk. Let it boil, remove from -the fire, and dip into this slices of toasted bread or zwieback. Pour -what remains over the toast, cover, and send to the table hot. - - -CREAM TOAST - - Cream, 6 cups. - Zwieback. - Milk. - -Heat cream to boiling, dip slices of zwieback into hot milk for an -instant, place on saucer, pour hot cream over, and serve. - - -AMERICAN OR FRENCH TOAST - - Eggs, thoroughly beaten, 3. - Salt. - Butter. - Milk, 3 cups. - Sliced bread. - -Beat the eggs thoroughly and add the milk and a little salt. Slice -light bread and dip into the mixture, allowing each slice to absorb -some of the milk. Then brown on a hot, buttered griddle or thick -bottomed frying-pan. Spread with butter, and serve hot. - - -BOSTON CREAM TOAST - -Toast two slices of bread, trim and cut in two lengthwise, making -four pieces. Place these evenly on top of one another and cut again -cornerwise, into long triangular pieces. Arrange artistically on a -platter, and serve with cream sauce. - - -NUN'S TOAST - - Hard-boiled eggs, 6. - Flour, 1 teaspoonful. - Butter. - Hot buttered toast. - Finely-chopped onion, 1. - Milk, 2 cups. - -Put the butter into a saucepan, and when it begins to bubble add the -chopped onion. Let the onion cook a little without color, then stir in -the flour. Add the milk and stir till it becomes smooth. Then put in -the eggs which have been sliced and let them get hot. Pour this mixture -over neatly trimmed slices of hot, buttered toast. Season with salt. - - -NUT GRAVY TOAST - -Dress moistened toast with nut gravy as given under sauces. - - -PRUNE WHIPPED TOAST - - Prune pulp, 2 cups. - Sugar, 1 tablespoonful. - Eggs, whites, 4. - -Beat the whites very stiff and stir in the hot prune pulp and sugar. -Serve on slices of zwieback which have been dipped in hot water. - - -PRUNE TOAST - -Prepare as for apricot toast, using prune marmalade. - - -DATE TOAST - -Prepare as for prune toast, except that the dates should be steamed, -not boiled. - - -PROTOSE TOAST - - Minced protose, 2 cups. - Eggs, 2. - Sweet cream, 1/2 cup. - Salt to taste. - -Mix and heat thoroughly; when boiling hot spread over slices of - - Toasted bread. - -Dipped in hot salt water, and well buttered. Take - - Hard-boiled egg, 1, - -Cut in halves, remove yolk, and fill hole with - - Currant jelly, - -And place on top of the protose. - - -NUTTOLENE ON TOAST - -Mince half a pound of nuttolene very fine, put in a well-oiled -saucepan, and fry over the fire till a delicate brown. Great care must -be taken to prevent scorching; shake the pan often. Make two cups -of rich cream sauce well seasoned with butter sauce, and desiccated -cocoanut. Strain this over the nuttolene, and serve a spoonful on warm -toast. This makes six large portions. - - -BERRY TOAST - -Any canned fruit, as strawberries, blackberries, blueberries, etc., may -be used for toasts. Strain off the juice, boil, and thicken with corn -starch to the consistency of cream. Stir in the strawberries and reheat -till the berries are well heated through. Serve as other fruit toasts. - - -BANANA TOAST NO. 1 - -Peel and rub some nice bananas through a fine colander; sweeten and -beat up with a little cream, and serve on moistened toast. Serve cold. - - -BANANA TOAST NO. 2 - -Take the desired quantity of bright fruit juice, as strawberry or -cherry. Boil and thicken with corn starch. Into this slice some ripe -bananas. The juice should not be too thick, but just so that the banana -will appear suspended in the juice. Serve on moistened toast. - - -DATE TOAST WITH WALNUTS - -Prepare same as date toast, then serve with walnut meat on each corner -and one in the center. - - -TOMATO TOAST - -Dress moistened toast with tomato sauce, as given under sauces; or use -strained tomatoes thickened with flour or corn starch. - - -ASPARAGUS TOAST - -Prepare as for stewed asparagus. Moisten and butter a piece of toast, -lay four or five pieces of asparagus on it, pour a spoonful of white -sauce on the bottom end of the stalks, and serve. - - -APPLE TOAST - -Fresh stewed apples, rubbed through a colander and sweetened, make a -nice dressing. The apples may be flavored with lemon, or mixed with -grape or cranberry sauce. When the apples are put in the colander, the -liquid may be poured into a saucepan and boiled into a syrup, and the -toast moistened with this. Serve a spoonful or two of the apple sauce -over all. - - -APRICOT TOAST - -In making apricot marmalade, save the juice by itself and boil it down -into a syrup. Moisten the toast, pour over some of the syrup, and some -of the marmalade over all. - - - - -_BAKERY AND BREAKFAST DISHES_ - - -BAKERY AND BREAKFAST DISHES - -Thin batters are about the consistency of thin cream. Thick batters are -like cream. Still thicker batters, which may be poured in a continuous -stream, are called pour batters. Any batter is a pour batter until it -is made so stiff that it breaks or drops in the pouring, when it is -called a drop batter. It will remain a batter until too stiff to be -beaten, when it becomes a dough. - -Doughs, like batters, are of varying degrees of thickness, ranging from -those just stiff enough to be handled to those which may be rolled thin -as paper. Generally speaking, one full measure of flour to one scant -measure of liquid makes a pour batter. Two full measures of flour make -a drop batter; and three full measures make a dough; although, for -various reasons, these proportions are subject to many modifications. - -If the ingredients in batters were simply mixed and cooked slowly, -the resulting substances would be hard and compact, unfit for human -digestion. Hence, to obviate this, and to make them light and porous, -we must resort to other processes. This is accomplished by means of -the expansion of incorporated air, by the generation of gas within the -mixture, or by a combination of both methods, supplemented by quick -cooking before the gas has a chance to escape. - -Air at seventy degrees expands to about three times its volume when -exposed to the temperature of a hot oven. Consequently, as a mixture -heats in cooking, incorporated air expands, giving the desired -lightness. Air is incorporated or enclosed in batters by beating the -mixture thoroughly, as in making whole-wheat gems; by adding eggs to -the beaten mixture, as in popovers; and by the gas obtained by the -union of an acid with an alkaline carbonate, as in the use of baking -powders. In batters made light by the admixture of air, one must -exercise care in beating to actually incorporate and retain the air. -When eggs are added to the mixture, the glutinous consistency of the -albumin they contain assists in retaining the entangled air. - - -GEMS OR PUFFS (PLAIN) - - Milk, 1 cup. - Salt. - Cooking oil, 1 tablespoonful, if desired. - Egg, 1. - Sifted flour, about 2 cups. - -Break the egg into the milk, add salt, and beat thoroughly. Beat into -this enough sifted flour to make a batter that will pile slightly when -poured in a thick stream. Bake in hot greased gem irons in a brisk -oven. A tablespoonful of cooking oil may be added to the milk if a -richer batter is desired. - - -CORN GEMS - -Make same as plain gems, but use one-fourth corn meal and a little -sugar. - - -WHOLE-WHEAT AND GRAHAM GEMS - -Use one-fourth to one-third whole wheat or graham flour. - - -GRANOSE PUFFS - - Eggs, 4. - Ground cinnamon, 1 teaspoonful. - Salt. - Sugar, 1/4 cup. - Granose flakes, 4 cups. - -Beat the yolks of the eggs with the sugar until light, then add the -cinnamon and salt. Beat again, then add two cups granose flakes. Mix -thoroughly and add half of the stiffly-beaten whitest of the eggs, then -two more cups granose flakes, and lastly the rest of the whites. Drop -in round gem irons, filling them heaping full, and bake a light brown. -They may be iced and a little shredded cocoanut sprinkled on top. - - -VEGETARIAN HOT CAKES - - Bread crumbs, 4 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar as desired. - -Mix all together thoroughly, and add sufficient - - Milk heated at 140° or 150°, - -To make a thick pour batter. To this add the - - Yolks of 5 eggs. - -Beat up thoroughly and add the - - Stiffly-beaten whites. - -Bake on soapstone griddle. Be careful not to have the milk scalding -hot, as it renders cakes soft and sticky. - - -GREEN CORN GRIDDLE CAKES - - Corn, 1 quart, cut from the ear. - Butter, 2 tablespoonfuls. - White corn meal, 3 tablespoonfuls. - Salt, 1/4 teaspoonful. - Milk, 1 cup. - Eggs, 4. - Flour, 1/2 cup. - -Mix thoroughly and bake on soapstone griddle. - - -BAKED CORN PIE - - Sweet corn, 1 can. - Milk, 2 cups. - Salt, 1 teaspoonful. - Butter, 2 tablespoonfuls. - Eggs, 2. - -Warm the butter and stir through the corn; beat the eggs with the milk, -add the salt, and mix with the butter and the corn. Turn into a pan and -bake until set. Should be light brown. - - -POPOVERS - - Flour, 2 cups. - Milk, 1-3/4 cups. - Butter. - Salt, 1/2 level teaspoonful. - Eggs, 3. - -Mix the salt and flour, pour on slowly half the milk to make a smooth -batter; add the eggs, one at a time, beating well, and gradually the -remaining milk. Beat vigorously for a few minutes, then turn at once -into hot well-buttered gem-pans, filling them about half full. Bake in -rather hot oven from twenty to thirty minutes. - - -CORN BREAD WITHOUT BAKING POWDER NO. 1 - - Corn meal, 2 cups. - Eggs, 4. - Salt. - Boiling milk, 3 cups. - Butter, size of egg. - -Put the meal into the mixing bowl, make hollow in the center, put in -butter and salt, and pour the hot milk over all, and stir well. Let -cool, and if too stiff, add a little more cold milk. Break the eggs and -separate them; add the yolks to the meal and beat five minutes. Beat -the whites and add them to the batter. Oil a baking-pan, make it hot, -and turn in the batter. Bake in a quick oven thirty minutes. - - -HOE CAKE - - Corn meal, 4 cups. - Water, or milk. - Melted butter, 1 tablespoonful. - Salt and sugar as desired. - -Sift corn meal with a little salt, and sugar if desired; scald with -sufficient water or milk to make a stiff batter, but soft enough to -spread easily with a knife. A tablespoonful of melted butter may be -added if desired. Spread on a baking-sheet or pan about one-half inch -thick or less and bake slowly till crisp clear through. - -If the cake bakes fast on the bottom, it may be turned over so that -both sides may be evenly baked. - - -CORN BREAD WITHOUT BAKING POWDER NO. 2 - - Corn meal, 2 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar, 1/4 cup. - -Mix and add - - Boiling water. - -sufficient to make stiff dough; let cool, then stir in - - Butter, 1 tablespoonful. - Beaten yolks, 6. - -and lastly the - - Stiffly-beaten whites, 6. - - -CORN BREAD NO. 3 - - Sponge, 3 cups. - Butter, 1 rounded tablespoonful. - Mixture, 2 parts corn meal to 1 part flour. - Eggs, 2. - Sugar, 3 heaped tablespoonfuls. - -Take three cups of the sponge as set for making wheat bread, measured -when light, ready to mix up stiff. Add sugar, eggs, and butter. To this -add a mixture of two-thirds corn meal and one-third flour until it is -as stiff as will stir conveniently (if made too stiff, the bread will -be dry; if not stiff enough, it will be sticky). Put about half an inch -deep in greased pans, and let rise till nearly an inch deep and bake in -a moderate oven. It may be in deeper loaves, but they are not likely to -be so satisfactory. - - -GEORGIA PONES - - Southern corn meal, 2 cups. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Boiling milk or cream. - -Sift meal with sugar and salt. Pour over this enough boiling milk or -cream to make a stiff drop batter. Stir constantly, that the meal may -not lump. When perfectly smooth, drop in large spoonfuls on a cold -buttered baking-sheet and bake in a brisk oven. The pones should be -browned on top. - - -BOSTON BROWN BREAD - - Yellow corn meal, 1 cup. - White flour, 3/4 cup. - Salt, 1 teaspoonful. - Eggs, 4. - Graham flour, 1 cup. - New Orleans molasses (good), 3/4 cup. - Milk, about 3 cups. - -Mix meal, flour, molasses, and milk; separate eggs and mix yolks with -other ingredients. Beat whites very stiff and fold into mixture, which -should not be thick. Put this in the tin dish immediately and steam for -three or four hours. - - - - -_PUDDINGS_ - - -LEMON-APPLE - - Tart apples, 6. - Sugar, 1 cup. - Lemon, 1. - -Pare the apples and remove the core, being careful not to break the -apple. Put into a granite or enameled baking-pan of suitable size. Fill -the hole made by removing the cores, with the sugar; moisten the sugar -with the lemon juice and sprinkle a little of the grated rind on each -apple. Pour sufficient water into the pan to half cover the apples. -Cover and bake until clear. - - -FARINA MOLD - - Milk, 1 quart. - Sugar, 1/3 cup. - Farina, 1/2 cup. - Salt. - -Put the milk into double boiler; when scalding hot, set the inner -boiler on range until the milk boils; then stir in the farina, sugar, -and salt. Let boil till the farina is set, then set back in outer -boiler and cook one hour. Turn into molds previously oiled or dipped -into cold water. May be served with cream sweetened and flavored, or -with fruit juice. - - -BROWN BETTY - - Chopped apples, 2 cups. - Bread crumbs, 1 cup. - Butter, 1/2 cup. - Chopped raisins, 1 cup. - Raisin or prune juice, 1 cup. - -Fill a pudding dish with alternate layers of the fruit, crumbs, and -butter,--fruit first, finishing bread crumbs on top. Pour over the -fruit juice. Set the dish in a pan of hot water; cover and bake in -a moderate oven for nearly an hour; then remove the cover and brown -lightly. Serve with sweetened cream or lemon sauce. - - -STRAWBERRY SHORT CAKE - - Cream, 1 cup. - Flour to make a medium soft dough. - Salt. - Yeast, 1 tablespoonful. - -Warm the cream to about seventy degrees, add the salt, yeast, and -about two cups of the flour. Mix thoroughly, cover, and set in a warm -place to rise. When well risen and lively, add the rest of the flour, -and leave until perfectly smooth. Roll out about half an inch thick. -Put in greased pans, brush the top with melted butter, let rise until -about double its original size, and bake. Split, and fill with whole or -crushed berries, sprinkled with sugar. - - -STRAWBERRY GRANOSE - -Put a layer of granose in a deep pan of sufficient size; cover with a -layer of crushed berries and sugar; repeat till the pan is full. Press -lightly. Serve with cream. - - -FLOATING ISLAND - - Milk, 1 quart. - Sugar, 1/2 cup. - Eggs, 5. - Jelly, 2 tablespoonfuls. - Flavor to suit. - -Make a custard with the milk, the yolks of the eggs, the whites of two, -and the sugar. Whip the remaining three whites to a stiff froth with -a little sugar and flavoring, same as custard. Pour the custard into -individual glass dishes, drop spoonfuls of the whites on the custard -so as to form islands, or it may be put on with a pastry tube or paper -funnel. Drop a little bright jelly in the center of each island. - - -CORN STARCH BLANC MANGE - - Milk, 1 quart. - Corn starch, 4 heaped tablespoonfuls. - Eggs, whites, 3. - Sugar, 1/2 cup. - Lemon flavoring. - -Put half the milk in a double boiler and set over the fire. When -scalding hot, add the remaining milk in which has been dissolved the -sugar and corn starch. Stir till it is thick and there are no lumps. -Flavor with lemon, take from the range, and add the stiffly beaten -whites. Pour into molds and set in a cool place to get firm. - -A pleasing effect may be obtained by dividing the mixture after it is -cooked, and coloring one-half pink, then filling the mold one-third of -one, and filling up with the other. When turned from the mold they will -look like small, white pyramids capped with pink, or pink with white. A -custard to be served with this blanc mange is made of two cups of milk, -the yolks of three eggs, and half a cup of sugar. Flavor same as blanc -mange. - - -GRANOSE MOLD - - Boiling milk, 2 cups. - Granose flakes, 3 cups. - Sugar, 2 tablespoonfuls. - Beaten eggs, 6. - -Stir the granose flakes into the boiling milk; then add the beaten -eggs and sugar. Let boil two minutes, and pour into molds. Serve with -vanilla sauce. - - -PINEAPPLE TAPIOCA - - Pearl tapioca, 1 cup. - Pineapple, ripe, 1. - Water, 1 quart. - Sugar, 1 cup. - -Wash the tapioca, and put to cook with the water and sugar in a double -boiler; cook until cleared. Pare the pineapple, remove the core, and -slice very thin. Put a layer of the pineapple in a deep pan; pour over -some of the tapioca, then another layer of pineapple, and so on till -all the pineapple and tapioca are used. Serve cold. - - -BANANA TAPIOCA - -Same as pineapple tapioca, but use bananas instead of pineapples. Milk -may be substituted for water, and two eggs used if desired. - -The tapioca may be flavored and colored if desired. - - -DATES STUFFED WITH MALTED NUTS - -Wash, dry, and pit the desired quantity of dates, being careful not to -break more than are necessary. Fill the cavity made by removing the pit -with malted nuts, and press together. Make an icing of the white of an -egg, eight or nine tablespoonfuls of powdered sugar, a few drops of -lemon juice, and one teaspoonful of corn starch. Dip the dates in this, -using a sharp toothpick with which to handle them, and place on an -oiled paper or plate to dry. Or the icing may be made with less sugar, -and after they are dipped, roll them in powdered or Victor sugar. - - -SAGO FRUIT - - Sago, 1 cup. - Sugar, 1/2 cup. - Oranges, 2. - -Wash the sago through three waters, and simmer in a quart of water -with the sugar until transparent and thoroughly done. Peel and slice -the oranges, remove the pips, and add to the sago. Cook a few minutes -longer, then turn into six or eight individual glass sauce dishes, and -put away to cool. Garnish with a little bright colored jelly or jam. - - -RICE PATTIES - - Rice, cooked, 2 cups. - Butter, 1-1/2 tablespoonfuls. - Egg whites, well-beaten, 2. - Sugar, 1 tablespoonful. - Nutmeg. - -Mix, and stir over the fire till well blended; when cold, form into -patties, roll in beaten white of egg, and then in bread crumbs -moistened with melted butter. Bake. Serve hot with sweetened cream, -flavored with nutmeg. - - -LEMON OMELET - - Corn starch, 1 dessertspoonful. - Cream, 1/2 cup. - Eggs, 4. - Butter. - Powdered sugar. - Flour, 1 teaspoonful. - Salt. - Boiling milk, 1 cup. - Lemon honey. - -Mix the corn starch, flour, cream and salt. Beat till smooth; add the -beaten yolks of the eggs and the boiling milk. Stir in the whites of -the eggs, beaten to a stiff froth. Butter four pudding plates, pour in -the mixture, and bake in a quick oven ten minutes. Spread lemon honey -on half, fold over, and sprinkle powdered sugar on top. Serve hot. - - -LEMON HONEY - - White sugar, 1 cup. - Egg yolks, 3. - Butter, 1 tablespoonful. - Lemon, grated rind and juice of 1. - Egg white, 1. - -Put the juice, sugar, and butter in a double boiler over the fire; -while it is melting, beat the eggs and add to them the grated rind of -the lemon. Add this to the sugar and butter, cooking and stirring till -it is thick and clear like honey. - - -STRAWBERRY SOUFFLE - - Fruit. - Fresh strawberries, 3 quarts. - Powdered sugar, 1-1/2 cups. - - Custard. - Egg yolks, 4. - Cream or milk, 3/4 pint. - Sugar. - - Meringue. - Egg whites, 4. - -Put two and a half quarts of the strawberries and the powdered sugar -into a saucepan. Put in oven and let it simmer till sugar is melted. -Beat the yolks of the eggs in the cream or milk, and sweeten to taste. -Set in double boiler over the fire, and stir till thick. Arrange the -berries without the juice in glass dishes, so that they will form a -sort of wall. Fill the center with custard and meringue the top with -the whites. Use the remaining two cups of berries to decorate the -meringue with half or whole berries. Serve hot or cold. - - -PLAIN CUSTARD - - Sugar, 3/4 cup. - Eggs, 6. - Milk, 1 quart. - Salt. - -Beat the eggs till light, and stir in the milk, sugar, and salt. Bake -in a pudding-pan; set in a pan of hot water. Bake until the center of -custard is set. - - -CARAMEL CUSTARD - - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 1/2 cup. - Sugar, 1 cup. - Eggs, 6. - Vanilla, 1/2 teaspoonful. - -Put the butter into a saucepan and set on the range. When melted, -stir in the sugar, and let cook until of a dark brown color, stirring -frequently to prevent burning. Now add the water, which should be hot, -and stir until the caramel (the browned sugar) is dissolved. Beat up -the eggs and mix with the milk; add this to the caramel and flavor -with the vanilla. Pour into custard cups, set into a shallow pan of -water, and bake till the custard is set in the middle. - - -TAPIOCA CUSTARD (RICH) - - Tapioca, 1/2 cup. - Sugar, 3/4 cup. - Salt, 1/4 teaspoonful. - Milk, 1 quart. - Eggs, 4. - Flavor to suit. - -Wash the tapioca and put to cook with the milk in a double boiler; stir -occasionally, and cook till clear. Beat the eggs till light; beat in -the sugar, and add to the tapioca. Let cook a minute and remove from -the range. Stir in the flavoring, and turn into a pan of suitable size. -Serve cold. If desired, the whites of two of the eggs may be used as a -meringue, which should be flavored the same as the custard. - - -RICE PUDDING - - Rice, 4 tablespoonfuls. - Sugar, 2 tablespoonfuls. - Seedless raisins, 1/2 cup. - Milk, 4 cups. - Grated nutmeg, 1/4 teaspoonful. - Salt, 1/2 teaspoonful. - -Put all together and bake about two hours. Stir with a fork three or -four times during first hour to prevent sticking. Should it get too -dry, add a little more milk. - - -CREAM RICE PUDDING - - Washed rice, 1/2 cup. - Cream, or milk, 3 cups. - Eggs, 4. - -Cook the rice in the cream or milk; when nearly done, remove from the -range, and stir in the yolks of the eggs. Pour into a pan, and set in -another containing water, and bake fifteen or twenty minutes, or till -the eggs are cooked. Make a meringue of the whites. - - -SANITAS CHOCOLATE PUDDING - - Bread crumbs, 2 cups. - Eggs, 3. - Sanitas chocolate, 1/4 pound. - Hot milk, 2 cups. - Sugar, 1/3 cup. - -Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the -eggs and mix all the ingredients thoroughly. Put into a buttered can, -and steam two hours. - -See note under "Beverages, Sanitas Chocolate." - - -APPLE NUT PUDDING - - Apple pulp, 2 cups. - Nuttolene, 1/2 pound. - Eggs, 4. - Sugar, 3/4 cup. - Bread crumbs, 1-3/4 pounds. - Cinnamon or nutmeg, 1 teaspoonful. - -Grate sufficient tart apples to make two cups; then add the sugar, -cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through -a vegetable grinder, and the beaten yolks of the eggs. Beat well and -add the stiffly-beaten whites, put into an oiled pudding-pan set in a -pan of boiling water, and bake. Serve with sweetened cream or flavored -sauce. - - -PRUNE TAPIOCA PUDDING - - Tapioca, 1/2 cup. - Cold water, 2-1/2 cups. - Lemon juice, 1 tablespoonful. - Prunes, 1 cup. - Salt, 1/2 teaspoonful. - Sugar, 1/2 cup. - -Put the prunes into enough water to cover them, and let simmer gently -till they absorb all the water. Turn onto a plate to cool and remove -stones. When tapioca has cooked until clear, put all the seasoning into -it, and put a layer into a pudding dish, then a layer of prunes, and so -on, having the top layer tapioca. Bake in moderate oven one hour; then -allow to partially cool, and serve with cream. - - -PRUNE PUDDING - - Prune pulp, 1 cup. - Prune meats, chopped fine, 1/4 cup. - Egg whites, well beaten, 4. - Sugar, 1/2 cup. - -Stir the beaten whites of the eggs with the prune pulp, and add the -chopped prune meats and sugar. Bake till lightly browned, and serve -with cream. - - -BREAD PUDDING - - Milk, 1 quart. - Sugar, 1/2 cup. - Stale bread, 1-1/2 cups. - Eggs, 3. - Flavor to suit. - -Soak the bread in the milk; beat the yolks and one of the whites of the -eggs with the sugar, and flavor. Mix and put into a pudding dish. Set -into a pan of hot water and bake until the custard is set. Meringue -with the whites. - -If desired, the top of the pudding may first be marked with jelly, -marmalade, or fresh fruit of some kind, and the meringue put over all. - - -PRESSED FRUIT PUDDING - - Bread, 8 slices. - Stewed huckleberries, 1 quart. - Sugar, 1/2 cup. - -Trim the bread, cutting off all crusts, put four slices in the bottom -of a pudding-pan, cover with half the berries, which should have the -juice strained off, sprinkle over part of the sugar, then the rest of -the bread and the remainder of the berries and sugar. Pour over all -the juice that has been drained; there should be enough to moisten -the bread thoroughly. If served the same day, put another pan on top -of the pudding, with a weight in it, to press the pudding. It is not -necessary to press the pudding if not used the same day it is made. -Serve with sweetened cream or sweet sauce. - - -SNOW PUDDING - - Milk, 1 quart. - Salt, 1/3 teaspoonful. - Eggs, whites, 5. - Sugar, 1/3 cup. - Corn starch, 1/3 cup. - Vanilla to suit. - -Set milk, sugar, and salt in double boiler over the fire; when scalding -hot, add the corn starch mixed smooth in a little cold milk. When the -starch is cooked, remove from the fire, and beat well. When cold, stir -in carefully the stiffly-beaten whites and flavor with vanilla. Serve -with vanilla sauce. - - -APPLE PUDDING (BAKED) - - Butter, 2 tablespoonfuls. - Eggs, 4. - Green tart apples, grated, 6. - Sugar, 1/2 cup. - Lemon, 1. - -Stir the butter and sugar to a cream; stir into this the well-beaten -yolks of the eggs, the juice and grated rind of the lemon, and the -grated apples. Stir in the beaten whites of the eggs, flavor with -cinnamon or nutmeg, and bake. Serve cold with cream. - - -PLUM PUDDING - - Eggs, 4. - Cream, 1 cup. - Flour, 1-3/4 cups. - Raisins, seeded, chopped, 1/2 pound. - Dried cherries, 1/2 pound. - Candied orange peel, 2 ounces. - Sugar, 1 cup. - Bread crumbs 1 cup. - Butter, 1/3 pound. - Currants, 1/2 pound. - Candied citron, 2 ounces. - -Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat -well together, and mix in the sugar and fruit. Mix well, pour into a -buttered pan, cover, and steam about two hours. - - -CABINET PUDDING - - Candied citron, 1/2 cup. - Seedless raisins, 1/2 cup. - Currants, 1/2 cup. - Cinnamon. - Nutmeg. - Stale sponge cake, 1 quart. - Milk, 2 cups. - Eggs, 2. - Butter, melted, 1 tablespoonful. - Salt. - -Butter a pudding mold that will hold at least two quarts. Have the -citron and raisins chopped fine, the currants well washed, and the cake -cut into strips about an inch and a half wide and half an inch thick; -sprinkle some of the fruit on the bottom of the mold, then slices of -the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, -then cake, and so on till the ingredients are all used. Pour over this -a custard made of the milk, eggs, and melted butter. Pour this over the -cake without cooking, and let soak one-half hour, then set into a pan -of water, cover, and bake until the custard is set. Serve with a tart -sauce. - - -CREAM SAGO PUDDING - - Sago, 1/2 cup. - Sugar, 1 cup. - Milk or cream, 1 quart. - Eggs, 2. - Lemon flavoring. - -Wash the sago, and with the milk put into a double boiler, and cook -until clear. Beat the eggs very light, and add the sugar and flavor. -Remove the sago from the range, and allow to cool a little, then pour -in the eggs and sugar, beating all the time. Put in a pudding-pan, set -in a pan of water, cover, and bake until the custard is set. - - -STEAMED FRUIT PUDDING - - Tart apple pulp, 2 cups. - Sugar, 1 cup. - Eggs, 6. - Grape juice, 2-1/2 cups. - Salt, 1/2 teaspoonful. - Toasted bread crumbs, 4 cups. - Seedless raisins, 1 cup. - Lemon rind, grated, 1. - Vanilla, 1 tablespoonful. - -Mix all well together except the whites of the eggs, which should be -beaten stiff and added last. Turn into a buttered mold, and steam or -boil for three hours. Serve with sweetened cream, flavored with nutmeg. - - -SPONGE PUDDING - - Milk, 2 cups. - Flour, 1/2 cup. - Sugar, 1/3 cup. - Eggs, 4. - -Put milk into a double boiler. Mix the sugar and flour with a little -cold milk; pour this into the scalding milk, and stir till it thickens; -then stir it into the well-beaten yolks of the eggs; then add the -whites beaten stiff. Pour the mixture into buttered cups or into a -pudding dish. Put the cup or dish into a pan of boiling water, place -in the oven, and bake twenty minutes. About five minutes before it is -done, remove from the pan of water, and finish baking on the grate. -Serve in the cups in which it is baked or on hot plates if baked in -a pudding dish. This should not be allowed to stand, but be served -immediately. - - -FIG PUDDING - - Butter, 2 tablespoonfuls. - Corn starch, 1/2 cup. - Flour, 1/2 cup. - Fig marmalade, 1-1/4 cups. - Cream, 1-1/2 cups. - Sugar, 1 cup. - Eggs, 4. - -Mix the butter with the corn starch and flour; mix the fig marmalade -and the cream; stir in the butter, corn starch, and flour mixture, -together with the sugar and the yolks of eggs. Mix well and fold in -quickly the well-beaten whites. Pour into a buttered pudding-pan and -steam one and one-half hours. - - -DATE PUDDING - -Make same as fig pudding, using date marmalade. - - -ADELAIDE PUDDING - - Eggs, 6. - Water, 2 cups. - Lemon extract, 1 teaspoonful. - Salt, 1 teaspoonful. - Corn starch, 1 cup. - Sugar, 1-1/4 cups. - Lemon, grated rind and juice, 1. - Flour, 1-1/2 cups. - -Over the beaten yolks pour a syrup made by boiling the sugar in the -water. Add lemon rind and juice, lemon extract, and salt. Beat up -well, and mix in slowly the flour and corn starch. Fold in the beaten -whites of the eggs, pour into a greased pudding dish, and steam one and -one-half hours. - - -CEREAL PUDDING - - Milk, 4 cups. - Eggs, 4. - Sugar, 1/2 cup. - Cream of maize, or cerealine, 2 cups. - Lemon, grated rind and juice, 1. - -Heat milk to boiling and stir in cream of maize or cerealine. Set in -double boiler and cook half an hour. Remove from range and stir in the -yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a -shallow pan, and set within another containing water, and bake till the -custard sets. Meringue with the whites. - - - - -_PIES_ - - -PASTRY DOUGH FOR PIES - - Flour, 1 pint. - Butter, 3 tablespoonfuls, rounding full, - or, Olive oil, 1/2 cup. - Salt, 1 teaspoonful. - Cold water, 6 tablespoonfuls. - -Chop the butter in the flour, add the water and salt, and without -mixing turn upon the board. Roll out and double over three times. Then -roll out again and double. Continue this till the crust is smooth; then -roll out very thin and roll as for jelly cake. Cut into two pieces, -stand each piece on end, and roll out one for the top and the other for -the bottom crust. - - -PUMPKIN FOR PIES - -Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and -put through a colander. The pumpkin is much sweeter cooked this way -than when the peel is removed before cooking. - - -PUMPKIN PIES - - Mashed pumpkin, 1 cup. - Molasses, 1/3 cup. - Sugar, 1/3 cup. - Salt, 1 teaspoonful. - Flour, 1 tablespoonful. - Eggs, 2. - Cinnamon, 1 teaspoonful. - Milk, 1 cup. - -Mix all together thoroughly, adding the milk last. - - -PUMPKIN PIES WITHOUT EGGS - - Mashed pumpkin, 1 cup. - Flour, 1 tablespoonful. - Sugar, 1/2 cup. - Nutmeg, a dash. - -Mix together, and when smooth, add - - Sweet cream, 1 cup. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 1 - - Milk, 1 quart. - Sugar, 1 cup. - Eggs, 6. - Chocolate, 1/4 pound. - Water, 2 cups. - Vanilla, 2 teaspoonfuls. - -Save the whites of three of the eggs for meringue; beat together the -remainder of the eggs, sugar, and vanilla; dissolve the chocolate in -the water and boil for three minutes. When nearly cold, add to the eggs -and sugar. Put in pan lined with good pastry and bake; makes two large -or three small pies. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 2 - -Make an ordinary custard pie, flavor with vanilla; put the grated -chocolate into a basin on the side of the range, where it will melt, -but not burn. When melted, beat into it one egg and sugar to suit the -taste. Spread on top of the pie. - - -HYGIENIC MINCE MEAT - -(For Six Pies) - - Chopped apples, medium size, 14. - Chopped walnuts, 1 cup. - Chopped blanched almonds, 1/2 cup. - Chopped figs, 1/2 cup. - Chopped citron, 1/4 cup. - Seeded raisins, 1 cup. - Seedless raisins or currants, 1 cup. - Caramel-cereal coffee, 1 cup. - Fruit juice or jelly, 1 cup. - Lemons, juice of, 4. - Salt, 1 tablespoonful. - Sugar and spice to taste. - - -MINCE PIE - - Minced apples, 4 cups. - Prune juice, 1 cup. - Sugar, 1 cup. - Molasses, 1 cup. - Butter, 2 tablespoonfuls. - Minced protose, 3 cups. - Seedless raisins, 2 cups. - Lemon, grated rind and juice, 1. - -Stew all together until thick enough for filling. - -Flavor with - - Salt, 1 teaspoonful. - Cinnamon. - Nutmeg. - - -BAKER'S CUSTARD PIE - - Sugar, 3 tablespoonfuls. - Eggs, 3. - Vanilla, 1 teaspoonful. - Salt to taste. - Flour, 1 tablespoonful. - Milk, 2 cups. - Grated nutmeg. - -Beat the yolks of the eggs to a cream, stir the flour thoroughly into -the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and -salt; then add well-beaten whites. Mix well and add by degrees the milk -that has been scalded and cooled (but not boiled), and turn all into a -deep pie-pan, lined with rich paste. Bake from twenty-five to thirty -minutes. - - -LEMON PIE (SUPERIOR) - - Lemons, 3. - Water, 3 cups. - Corn starch, 2 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 2-1/2 cups. - Eggs, 3. - Flour, 4 tablespoonfuls. - -Put the water and butter into a double boiler and set on the range. -Mix the sugar, flour, and corn starch together; grate in the lemon -rind, add the juice and beaten yolks of the eggs. When the water in -the boiler is scalding hot, stir in the mixture, and cook till of -the consistency of cold honey, stirring now and then to ensure even -cooking. Remove from the fire; when cool, pour into deep pie tins, -lined with good pastry. When done, meringue with the whites of the eggs. - - -COCOANUT PIE - - Desiccated Cocoanut, 1/2 cup. - Eggs, 2. - Butter, size of an egg. - Milk, 1 cup. - Sugar, 1 small cup. - -Soak the cocoanut in the milk, add the beaten egg, sugar, and butter -melted. Line a pie-pan with rich pastry, put in the filling, and bake. -The white of one of the eggs may be used as a meringue, if desired. - - -WASHINGTON CREAM PIE - - Crust: - Eggs, 6. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - Sugar, 1 cup. - Lemon juice, 2 teaspoonfuls. - -Beat the yolks of the eggs till very thick; add the sugar, vanilla, -and lemon juice. Beat the whites of the eggs very stiff, fold half -the whites into the yolk and sugar, then half the flour, then the -remainder of the whites and the rest of the flour. Divide this batter -into two pie-pans and bake. When cold, split each cake and put in the -filling. - - Filling: - Milk, 2 cups. - Eggs, 2. - Flour, 1/2 cup. - Butter, 2 tablespoonfuls. - Sugar, 1 cup. - Vanilla, 1-1/2 teaspoonfuls. - -Put three-fourths of the milk into a double boiler, together with the -milk, and set on the range. Beat the eggs very light; add the sugar, -flour, and the remainder of the milk. Beat till perfectly smooth, and -when the milk in the boiler is scalding hot, stir in the mixture. Beat -till smooth, and cook thoroughly; when cool, add the vanilla. If made a -day or two before serving, and kept on ice, the quality of these pies -is greatly improved. - - -PRUNE PIE - - Prune, marmalade, 1 pint. - Egg, 1. - Lemon, 1. - Sugar, 1/2 cup. - -To the marmalade add the grated rind and juice of the lemon, sugar, and -beaten yolk of egg; put into a pie-pan lined with good paste and bake -till the crust is done; remove from oven and meringue with the white -of the egg. - - -APPLE PIE - -Line a pie-pan with rich paste, sprinkle over the bottom a little flour -and sugar. Fill with apples cut in thin slices. The pan should be -slightly rounding full. Sprinkle a little flour and sugar, according -to the tartness of the fruit. Add two tablespoonfuls of water, and a -few small pieces of butter. Moisten the edge of the paste and put on -the upper crust, press down the edges, trim, make several perforations -in the top to allow the steam to escape, brush the crust with a little -milk, and bake about forty-five minutes. - - -RHUBARB PIE - - Pie paste. - Rhubarb, 4 cups. - Sugar, 1 large cup. - Nutmeg. - Salt. - Flour. - -Line a pie plate with paste rolled a little thicker than a dollar. -Strip the skin off the rhubarb and cut the stalk into half-inch -lengths. Fill the plate an inch deep, and to a quart of rhubarb add a -large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg -on top, with a little flour. Cover with a rich crust and bake in a -quick oven until the pie loosens from the dish. - - -BLUEBERRY PIE - -Line a pie-pan with pie paste. Put in the berries half an inch deep, -and to one quart of berries put a teacup of brown sugar; sift a -teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. -Cover with the top crust, pressing down the edges tightly. Trim and -bake in a good oven forty-five minutes. This pie is the typical berry -pie. - - - - -_CAKE_ - - -FROSTING - - Egg white, beaten stiff, 1. - Corn starch, 1 teaspoonful. - Powdered sugar, 9 tablespoonfuls. - Lemon or orange juice, 1 teaspoonful. - -Mix and beat together. - - -SUNSHINE CAKE - - Egg whites, 6. - Egg yolks, 3. - Sugar, granulated, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Mix and bake as for Favorite Sponge Cake, flavor with - - Grated rind of lemon. - Juice of 1/2 orange. - - -ORANGE CAKE - -If boiled icing flavored with orange is used, the result will be orange -cake. - - -ANGEL CAKE - - Flour, 1 cup sifted 5 times. - Lemon juice, 2 teaspoonfuls. - Powdered sugar, sifted, 1 cup. - Egg whites, 11 beaten to stiff froth. - Vanilla, 2 teaspoonfuls. - -Stir the sugar into the whites very lightly and carefully, adding the -vanilla, after which add the flour, stirring quickly and lightly. Pour -into a bright, clean cake dish, which should not be buttered or lined. -Bake at once in a moderate oven about forty minutes. Test it with a -broom splint. When done, let it remain in the cake tin, turning it -upside down, with the sides resting on two saucers, so that a current -of air will pass over and under it. - - -SPONGE SHEET - -Use and make the ingredients the same as for Simple Sponge Cake, but -bake in a sheet. Before baking, sprinkle a generous quantity of the -following mixture on top:-- - -Mix an equal quantity of granulated sugar and chopped almonds and add a -small pinch of ground cinnamon. This produces a delicious crust. Bake -in a buttered and floured pan, and remove from the pan as soon as done. - - -SIMPLE SPONGE CAKE - - Eggs, 6. - Sifted granulated sugar, 1 cup. - Flour, 1 scant cup. - -To the eggs add sugar, and beat with a wire egg beater till the mixture -is thick and light colored. Then add the flour, folding it in gently. -Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. -When done, invert the pan, letting it rest on cups till the cake is -cool, when it can easily be taken out. Thus suspended from the bottom -of the pan, the cake is stretched by its own weight, which makes -it lighter and more elastic than if left to fall by its weight in -cooling. The quantity given will make a small loaf cake, or two layers. - - -FAVORITE SPONGE CAKE - - Eggs, 6. - Granulated sugar, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Sift the flour and sugar four or five times. Beat the whites of the egg -to a stiff froth, adding the lemon juice. When half beaten, fold in -carefully in regular order the sugar, well-beaten yolks of eggs, and -the flour. Bake in a moderate oven. - - -NUT SPONGE CAKE - - Eggs, 7. - Water, 1/4 cup. - Lemon extract, 1/4 teaspoonful. - Ground English walnut, 3/4 cup. - Sugar, 1-1/4 cups. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - -Beat the yolks of the eggs till thick; boil sugar in water till it -spins a thread. Pour this into the yolks, beating all the time till -cool. Add the vanilla and lemon extract; mix flour with walnuts; mix -all together, and lastly stir in the stiffly-beaten whites. Bake in -tins lined with greased paper. - - -MARGUERITES - - Egg white, 1, partly beaten. - Sugar, 2 tablespoonfuls. - Chopped walnuts, 1/2 cup. - -Stir together and spread on crackers, one inch wide by three or four -inches long. Bake a light brown. - - -SPONGE JELLY CAKE - - Eggs, 5. - Lemons, 1. - Sugar, 1 cup. - Flour, 1 cup. - -Beat the yolks till very thick, add sugar gradually, then the grated -rind and two tablespoonfuls of lemon juice. Fold in one-half of the -whites of the eggs, beaten very stiff, then one-half of the flour, the -other half of the whites, lastly the remainder of the flour. Bake in a -large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, -spread the jelly, and roll up. Wrap in the cloth and set aside to cool. - - -ALMOND MACAROONS - - Egg whites, 5. - Rind of 1 lemon. - Almond meal, 1 scant cup. - Sugar, 2 cups. - Flour, 1 cup. - -Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; -mix and add flour and almond meal. Drop on oiled pans in pieces the -size of a walnut, allowing plenty of room between each. Smooth with a -knife dipped in water. Bake a light brown. - - - - -_NUT BUTTER_ - - -NUT BUTTER - -Nut butter can be easily made in the home, but nearly all the prepared -nut foods on sale require expensive machinery and a steam plant to -produce, hence can not be made in the home. - -Peanuts and almonds are the nuts most suitable for making nut butter. -The other varieties are difficult to blanch and do not make good -butter. The best variety of peanuts for making nut butter is the -Spanish shelled. They are the most easily blanched. Removing the skins -from the nuts after they are shelled is called blanching. Peanuts can -not be blanched unless they have been thoroughly heated. - -To properly cook peanuts is the essential thing to produce a healthful, -palatable nut butter. This can be accomplished if care is exercised. -There are three ways of cooking them: namely, baking or roasting, -boiling, and steaming. The baking process is the easiest way, but care -should be used not to scorch them. Scorched or burnt peanuts are unfit -to use in any form. - - -PROCESS NO. 1 - -Put a layer of peanuts about one-half inch deep in a dripping-pan and -place on perforated shelf in a moderate oven. Allow them to bake slowly -for about one hour. Cook them until they are a light brown or straw -color. Shake the pan or stir the peanuts every few minutes. When the -kernels begin to crack and pop they brown very quickly and should be -watched closely. - -A splendid way to cook them is to fill a tight-covered dish about -two-thirds full, place in the oven, and shake occasionally. When cooked -this way, they are not so liable to burn, and they retain their flavor -better. When they have cooked sufficiently, spread out at once. When -they have become quite cool, blanch as follows: This can be done by -rubbing them in the hands, or what is better, a coarse bag, or take -a piece of cloth and fold the ends together, forming a bag. Another -good device is a screen made of coarse wire. Rub them until the skins -are loose. The chaff can be removed by using a fan or by pouring them -from one dish to another where the wind is blowing. Look them over -carefully, removing defective nuts and foreign substances. - -The next step is to grind them. The most practical family mill we -know of for grinding nuts, etc., is the Quaker City Mill (see cut and -description of same in this book). - -Always grind freshly cooked nuts, as they do not make good butter when -left a day or two after being cooked. - - -PROCESS NO. 2 - -Thoroughly heat the nuts in an oven, but do not let them brown. Allow -them to cool, then blanch as described in process No. 1. Boil them from -three to four hours, until they are tender. Drain, spread out on tins, -and thoroughly dry them; then grind them through the mill. - - -PROCESS NO. 3 - -Heat and blanch the same as for No. 2. Grind them through a meat -chopper or the nut butter mill loosely adjusted. Then cook them in a -steam cooker about four hours. When tender, drain, spread on tins, and -thoroughly dry them. Then run them through the mill tightly adjusted. - - -SALTED NUT BUTTER - -Prepare nuts as described in process No. 1. Sprinkle salt on the -kernels when grinding. It is much more preferable to grind the salt in -with the nuts than to mix it in the butter. - - -ALMOND BUTTER - -Almond butter is more difficult to make than peanut butter, on account -of the difficulty in removing the skins. Dry heat does not loosen the -skins as it does the peanut. To blanch almonds, soak them in boiling -water from two to five minutes; then the skins become loose and can -be pinched off by pressing on the nut with the thumb and finger; the -skins will crack and the kernel pop out. Dry them in a slow oven until -they become thoroughly dry and crisp, taking care not to burn them. -Then grind them through a loosely adjusted mill. Place on tins or on a -cloth stretched over the stove until perfectly dry. Then grind then in -the nut butter mill tightly adjusted. - -This makes excellent butter if the almonds are first-class and sweet. - - -BRAZIL NUT BUTTER - -Remove the brown, woody skins with a sharp knife and put the nuts -through the mill. They may have to be broken up before they can be -ground. This butter is very good, but somewhat expensive. It is cheaper -to buy the nuts already shelled. - - -PEANUT MEAL - -Heat the peanuts sufficiently to remove the skins, but do not brown -them. Blanch and look over. Boil or steam them until tender, taking -care to have them quite dry when done. Drain off all the water possible -and put them through a colander. Put on tins suspended over the stove, -or in a slow oven, with the door open, taking care not to brown them. -When perfectly dry and hard, grind through the mill loosely adjusted. -If it is not fine enough, spread out to dry some more, pass through the -mill again more tightly adjusted, but if the mill is too tight, it will -grind it into butter. A good plan is to rub it through a flour sieve. - - -NUT BUTTER FOR THE TABLE - -Put one-half the amount of butter required for the meal into a bowl and -dilute with an equal quantity of water, adding a little of the water at -a time, beating it thoroughly with a fork until it is smooth and light. -Enough water should be used to make it the proper consistency to spread -nicely. An egg beater or wire potato masher is an excellent utensil for -mixing. A little salt can be added if desired. Nut butter when mixed -with water does not keep but a few hours. - - -PEANUT CREAM - -Cook the peanuts until they just begin to turn brown. Then make into -butter, ground as fine as possible. Emulsify with water until it is -the consistency of milk. Then put in double boiler and cook until it -has become as thick as ordinary cream. A little salt can be added if -desired. Serve it hot or cold as preferred. It can be made into milk by -adding a little water. - - - - -_VEGETARIAN DIRECTORY_ - - -VEGETARIAN RESTAURANTS AND CAFES - -VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal. - -VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal. - -VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal. - -GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash. - -VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W. - -VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich. - -VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia. - -HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, -Ill. - -VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb. - -VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark. - -VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo. - -VEGETARIAN CAFE, 322-1/2 North Tejon Street, Colorado Springs, Colo. - -THE HYGEIA, Washington Avenue, Battle Creek, Mich. - -HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa. - -VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash. - -HYGIENIC RESTAURANT, Sheridan, Wyo. - -HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis. - -HYGIENIC CAFE, 426 State Street, Madison, Wis. - -PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo. - -NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich. - -VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn. - -VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y. - -THE LAUREL, 11 West Eighteenth Street, New York City. - -HEALTH RESTAURANT, 391 Sixth Avenue, New York City. - -HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C. - -RESTAURANT, 307 Madison Street, Fairmont, W. Va. - -THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah. - - -DIRECTORY OF SANITARIUMS - -BATTLE CREEK SANITARIUM, Battle Creek, Mich. - -CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill. - -PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION, -Room 203, Parrott Building, 825 Market Street, San Francisco, Cal. - -ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal. - -SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal. - -SACRAMENTO TREATMENT ROOMS, 719-1/2 K Street, Sacramento, Cal. - -EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal. - -SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco, -Cal. - -PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore. - -VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C. - -VICTORIA TREATMENT ROOMS, Victoria, B. C. - -PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal. - -ARIZONA SANITARIUM, Phoenix, Ariz. - -SPOKANE SANITARIUM, Spokane, Wash. - -COLLEGE PLACE TREATMENT ROOMS, College Place, Wash. - -SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal. - -TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash. - -SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash. - -WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash. - -COLORADO SANITARIUM, Boulder, Colo. - -IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia. - -NEBRASKA SANITARIUM, College View, Neb. - -NEW ENGLAND SANITARIUM, Melrose, Mass. - -SOUTHERN SANITARIUM, Graysville, Tenn. - -KEENE SANITARIUM, Keene, Tex. - -PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa. - -MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis. - -DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich. - -JACKSON SANITARIUM, 106 First Street, Jackson, Mich. - -BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y. - -THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill. - -PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill. - -LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark. - -NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn. - -PIEDMONT VALLEY SANITARIUM, Hildebran, N. C. - -ST. LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis, -Mo. - -KNOWLTON SANITARIUM, Knowlton, Quebec. - -NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland. - -CATERHAM SANITARIUM, Caterham, Surrey, England. - -LEICESTER SANITARIUM, 80 Regent Street, Leicester, England. - -BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland. - -FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg, Germany. - -INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland. - -NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway. - -SKODSBORG SANATORIUM, Skodsborg, Denmark. - -FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark. - -OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden. - -CAPE SANITARIUM, Plumstead, Cape Colony, South Africa. - -SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia. - -AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia. - -CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand. - -SAMOA SANITARIUM, Apia, Samoa. - -GUADALAJARA SANITARIUM, Guadalajara, Mexico. - -CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India. - -JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan. - -WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C. - - -DIRECTORY OF SANITARIUM FOOD FACTORIES - -BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich. - -SANITARIUM FOOD COMPANY, Sanitarium, Cal. - -PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore. - -COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo. - -SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W., -Australia. - -UNION COLLEGE BAKERY, College View, Neb. - - - - -INDEX - - -BAKERY AND BREAKFAST DISHES - -Baked Corn Pie, 198 - -Boston Brown Bread, 201 - -Corn Gems, 196 - -Corn Bread, 199, 200 - -Gems, 196, 197 - -Granose Puffs, 197 - -Griddle Cakes, 198 - -Georgia Pones, 201 - -Hoe Cake, 199 - -Popovers, 198 - -Vegetarian Hot Cakes, 197 - - -BEVERAGES - -Apollinaris Lemonade, 176 - -Caramel-Cereal, 173 - -Chocolate, 173 - -Fruit Nectar, 173 - -Fruit Cups, 175 - -Lemonade, 175 - -Mint Julep, 174 - -Orangeade, 176 - -Pineapple Lemonade, 176 - -Strawberry Sherbet, 174 - - -CAKE - -Angel, 235 - -Almond Macaroons, 238 - -Frosting, 235 - -Marguerites, 237 - -Orange, 235 - -Sunshine, 235 - -Sponge Sheet, 236 - -Sponge, Simple, 236 - -Sponge, Favorite, 237 - -Sponge, Nut, 237 - -Sponge, Jelly, 238 - - -CEREALS - -Cracked Wheat, 180 - -Corn Meal Mush, 183 - -Farina, 181 - -Graham Porridge, 183 - -Graham Porridge with Dates, 184 - -Gluten-Granola Mush, 184 - -Oatmeal, 180 - -Pearl Wheat, 181 - -Pearl Barley, 181 - -Rolled Oats, 180 - -Rice, 182 - -Rice, with Raisins, 183 - -Rice, Browned, 183 - - -EGGS - -A la Mode, 166 - -Baked in Tomato Cases, 168 - -Curdled, 166 - -Cream Shirred, 167 - -Floated, 167 - -Jellied, 167 - -Mumbled, 168 - -Omelet Souffle, 163 - -Omelet, Plain, 164 - -Omelet, Protose, 164 - -Omelet, Gluten, 165 - -Omelet, Rice, 165 - -Omelet, Apple, 165 - -Omelet, Granose, 165 - -Omelet with Tomato, 165 - -Omelet, Onion, 166 - -Omelet, Green Pea, 166 - -Omelet, Asparagus, 166 - -Poached on Toast, 169 - -Poached on Granose, 170 - -Scrambled with Sugar Corn, 169 - -Scrambled with Onions, 169 - -Scrambled with Protose, 169 - -Scrambled with Parsley, 169 - -Shirred, 167 - - -ENTREES - -Braized Protose and Cabbage, 83 - -Braized Protose, 85 - -Baked Protose with Macaroni, 86 - -Bean Croquettes, 99 - -Bean and Nut Loaf, 100 - -Baked Potpie, 101 - -Baked Eggplant a la Creme, 102 - -Boiled Macaroni (plain), 105 - -Baked Macaroni, with Egg Sauce, 108 - -Baked Stuffed Tomatoes, 114 - -Cream Nut Loaf, 74 - -Cereal Roast, 75 - -Chicken Croquettes, 77 - -Corn Fritters, 96 - -Carrot Souffle, 100 - -Creamed Macaroni, 107 - -Dressing, 69, 70 - -Dried Pea Croquettes, 76 - -Egg Mixture for Croquettes, etc., 78 - -Escalloped Protose, 87 - -Eggplant with Protose, 88 - -Egg Macaroni, 108 - -Fillets of Vegetable Salmon, 67 - -Frijoles with Protose Mexicano, 79 - -Fricassee of Protose with Potato, 79 - -Frizzled Protose in Eggs, 87 - -Green Corn and Tomato, 79 - -Golden Nut Chartreuse, 91 - -Green Corn Chowder, 98 - -Green Corn Nut Pie, 103 - -Hamburger Loaf, 73 - -Hashed Protose Croquettes, 77 - -Imperial Nut Roast, 74 - -Lentil Hash, 92 - -Lentil Fritters, 92 - -Lentil Patties, 93 - -Lentil Roast, 94 - -Lentil Nut Roast, 94 - -Mock White Fish, 67 - -Mock Turkey with Dressing, 69 - -Mock Veal Loaf, 71 - -Mock Chicken Rissoles, 80 - -Mock Chicken Pie, 102 - -Macaroni a l'Italienne, 105 - -Macaroni and Kornlet, 106 - -Macaroni with Tomato Sauce, 106 - -Macaroni Cutlets, 107 - -Macaroni in Cream, 107 - -Macaroni with Apple, 109 - -Macaroni and Cheese, 109 - -Macaroni with Granola, 110 - -Macaroni Croquettes, 110 - -Macaroni Neapolitaine, 111 - -Macaroni (Spanish), 111 - -Macaroni with Tomato, 111 - -Nuttolene Roast, 71 - -Nut and Granola Roast, 73 - -Nut and Tomato Roast, 76 - -Nut Fricassee, 78 - -Nut and Vegetable Stew, 81 - -Nut Lisbon Steak, 85 - -Noodles, 97 - -Nut and Vegetable Pie, 104 - -New England Boiled Dinner, 80 - -Okra Gumbo, 101 - -Pea Croquettes, 96 - -Protose Roast, Olive Sauce, 68 - -Protose with Browned Potato, 78 - -Protose Fricassee, 82 - -Protose Steak Smothered in Onions, 82 - -Protose Smothered with Tomatoes, 83 - -Protose Pot Roast, 83 - -Protose Steak with Potatoes, 84 - -Protose Pilau, 84 - -Protose Patties, 84 - -Protose Cutlets, 89, 85 - -Protose Hash, 113 - -Protose and Tomato, 86 - -Protose Jambalaya, 88 - -Protose Chartreuse, 90 - -Protose Steak, 90 - -Protose Steak a la Tartare, 90 - -Protose or Nuttolene Cutlets, 91 - -Protose and Rice Chowder, 97 - -Protose, Stewed (Spanish), 81 - -Rice, Spanish, 96 - -Roast Duck, 70 - -Roast of Protose, 72 - -Ragout of Protose, 89 - -Rice Mold, 95 - -Rice and Banana Compote, 95 - -Rice and Egg Scramble, 96 - -Squash Fritters, 99 - -Scotch Pea Loaf, 100 - -Scalloped Macaroni, 112 - -Spaghetti in Tomato Sauce, 113 - -Tomato Pie, 105 - -Vegetarian Roast, 72 - -Vegetable Oyster, 98 - -Vegetable Oyster Pie, 103 - -Vermicelli Nut Pie, 104 - -Vegetarian Hamburger Steak, 113, 114 - -Vegetarian Sausage, 114 - -Walnut Lentil Patties, 93 - -Walnut Lentils, 93 - -Walnut Loaf, 75 - -Walnut Roast, 75 - - -HYGIENE OF COOKING - -Boiling, 9 - -Baking, 12 - -Braizing, 12 - -Broiling, 12 - -Milk, 11 - -Steaming, 11 - -Stewing, 11 - - -NUT BUTTER - -Almond, 243 - -Brazil, 244 - -For Table, 245 - -Process of Making, 241 - -Peanut Meal, 244 - -Peanut Cream, 245 - -Salted, 243 - - -PIES - -Apple, 231 - -Blueberry, 232 - -Chocolate Custard, 226 - -Cocoanut, 229 - -Custard, Baker's, 228 - -Lemon, 228 - -Mince, 227 - -Pastry Dough for, 225 - -Pumpkin, 226, 225 - -Prune, 230 - -Rhubarb, 231 - -Washington Cream, 229 - - -PUDDINGS - -Apple Nut, 214 - -Apple (Baked), 217 - -Adelaide, 221 - -Brown Betty, 206 - -Banana Tapioca, 209 - -Bread, 216 - -Corn Starch Blanc Mange, 207 - -Caramel Custard, 212 - -Custard, Plain, 212 - -Cream Rice, 214 - -Cabinet, 218 - -Cream Sago, 219 - -Cereal, 221 - -Date, 221, 209 - -Farina Mold, 205 - -Floating Island, 207 - -Fig, 220 - -Granose Mold, 208 - -Lemon Apple, 205 - -Lemon Omelet, 210 - -Lemon Honey, 211 - -Pineapple Tapioca, 208 - -Prune Tapioca, 215 - -Prune, 215 - -Pressed Fruit, 216 - -Plum, 218 - -Rice, 213, 210 - -Strawberry Short Cake, 206 - -Strawberry Granose, 207 - -Sago Fruit, 209 - -Strawberry Souffle, 211 - -Sanitas Chocolate, 214 - -Snow, 217 - -Steamed Fruit, 219 - -Sponge, 220 - -Tapioca Custard, 213 - - -SALADS - -Almond, 17 - -Asparagus and Protose, 26 - -Asparagus and Cauliflower, 27 - -Asparagus, 28 - -Brazilian, 18 - -Beet, 25 - -Beet and Potato, 27 - -Brussels Sprout, 28 - -Cabbage, 24 - -Carrot and Beet, 25 - -Date and Celery, 28 - -English, 21 - -Fruit, 19 - -Lima Bean, 23 - -Lettuce, 24 - -Macedoine, 28 - -Normandy, 18 - -Nesslerode, 19 - -Nut and Fruit, 22 - -Nut, 22 - -Protose, 20 - -Protose and Celery, 20 - -Pea and Onion, 21 - -Pea and Tomato, 23 - -Salad la Blanche, 24 - -Stuffed Beet, 25 - -Tomato Mayonnaise, 22 - -Turnip and Beet, 26 - -Vegetarian Chicken, 17 - -Waldorf, 19 - -Water Lily, 21 - - -SALAD DRESSINGS - -Boiled, 32 - -Cream (Plain), 33 - -Cream, 33 - -French, 34 - -Golden, 35 - -Green Mayonnaise, 36 - -Lettuce, 34 - -La Blanche, 36 - -Mayonnaise, 31 - -Nut or Olive Oil, 35 - -Oil (Sour), 35 - -White, 32 - -White Cream, 34 - - -SOUPS - -Artichoke, 59 - -Barley and Nut, 51 - -Bean and Tomato, 46 - -Brown Bean, 53 - -Bean Tapioca, 54 - -Bread Bisque, 56 - -Croutons for, 40 - -Corn and Tomato, 48 - -Cereal Consomme, 48 - -Celery and Tomato, 59 - -Creole, 61 - -Chocolate, 62 - -Egg Balls for, 40 - -Egg Dumplings, 41 - -Foundation of Cream, 40 - -Family Favorite, 57 - -Fruit, 61, 64 - -German Lentil, 50 - -Green Pea, 55 - -Impromptu, 60 - -Julienne, 45 - -Kinds of, 39 - -Lentil and Tomato, 51 - -Lentil and Nut, 52 - -Lima Bean, 56 - -Mock Chicken, 43 - -Noodles for, 41 - -Nut Chowder, 42 - -Nut, French, 42 - -Nut and Olive, 52 - -Nut Noodle, 52 - -Nut and Pea, 53 - -Nut and Bean, 53 - -Nut and Asparagus, 53 - -Nut Meat Broth, 58 - -Nut and Cream of Corn, 59 - -Pea, with Vegetable Stock, 58 - -Palestine, 61 - -Rice and Nut, 51 - -Rice, 55 - -Rolled Oats, 57 - -Sago, 54 - -Savory Potato, 58 - -Swiss Lentil, 48 - -Spring Vegetable, 49 - -Tomato, 46 - -Tomato-Vermicelli, 46 - -Tomato and Okra, 47 - -Turnip and Rice, 50 - -Tomato Bisque, 56, 57 - -Vegetable, Plain, 44 - -Vegetable Bouillon, 41 - -White Soubise, 45 - -White Swiss, 47 - -White Bean, 54 - - -SAUCES - -Brown Regency, 150 - -Brown, 155, 156 - -Bread, 157 - -Cream Tomato, 154 - -Cream, 156 - -Egg, 156 - -German, 152 - -Golden, 157 - -Hollandaise, 151 - -Hard, 157 - -Imperial, 151 - -Ideal Chili, 153 - -Lemon, 159 - -Mint, 152 - -Nut Gravy, 154 - -Olive, 150 - -Orange, 158 - -Parsley, 156 - -Plum Pudding, 159 - -Tomato, 153 - -Tomato Cream, 154 - -Vegetable Soup Stock, 149 - -Vanilla, 158 - -White Cream, 152 - -Walnut Gravy, 155 - - -TOASTS - -American or French, 188 - -Asparagus, 192 - -Apple, 192 - -Apricot, 192 - -Boston Cream, 189 - -Berry, 191 - -Banana, 191 - -Cream, 188 - -Date, 190 - -Date with Walnuts, 192 - -Milk, 188 - -Nun's, 189 - -Nut Gravy, 189 - -Nuttolene on, 191 - -Prune Whipped, 190 - -Prune, 190 - -Protose, 190 - -Tomato, 192 - - -VEGETABLES - -Asparagus, 127 - -Asparagus Pompadour, 128 - -Asparagus with Eggs, 129 - -Asparagus with Green Peas, 129 - -Asparagus, Stewed, 128 - -Beans, Baked, 129, 130 - -Beans, Puree of, 130 - -Beans, Stewed, 130 - -Beans, Baked with Tomato, 131 - -Beans, String, 135 - -Brussels Sprouts, Plain, 140 - -Brussels Sprouts, Saute, 140 - -Brussels Sprouts, Baked, 141 - -Beets, 141 - -Beet Greens, 141 - -Beet Stalks, 141 - -Beets and Potatoes, 142 - -Beets, Baked, 142 - -Beets, Boiled, 142 - -Beets, Young, 142 - -Beet and Potato Hash, 143 - -Celery, Plain, 125 - -Celery, Stewed, 126 - -Chestnuts, Creamed, 127 - -Corn, Green, Stewed, 134 - -Corn, Green, Boiled, 135 - -Cauliflower, Cream Sauce, 136 - -Cauliflower, Baked, 136 - -Cauliflower, Tomato Sauce, 136 - -Cauliflower, Stewed, 137 - -Cauliflower, Boiled, 137 - -Cauliflower, Browned, 137 - -Cabbage and Cream, 137 - -Cabbage, Baked, 138 - -Cabbage with Tomato, 139 - -Cabbage, Scalloped, 139 - -Cabbage, Holland Cream, 139 - -Cabbage, Ladies', 140 - -Carrots, French, 145 - -Carrots, a la Creme, 145 - -Carrots with Egg Sauce, 145 - -Carrots, Puree of, 145 - -Cucumbers, 146 - -General Directions, 118 - -Lentils, Oriental Style, 126 - -Lentils, with Onions, 127 - -Onions, 131 - -Onions, Baked, 132 - -Onions, Stuffed, 132 - -Oysters, Mock, 125 - -Oysters, Vegetable, 125 - -Potatoes, 119 - -Potatoes, Mashed, 121 - -Potato Puffs, 121 - -Potatoes, Minced, 121 - -Potatoes, Scalloped, 122 - -Potatoes, Hashed, 122 - -Potatoes, New, and Cream, 123 - -Potatoes, a la Creme, 123 - -Potatoes, a la Delmonico, 123 - -Potato Croquettes, 124 - -Peas, 128 - -Peas, Puree of, 134 - -Peas, Green, 135 - -Parsnips, Baked, 143 - -Parsnips, in Egg Sauce, 143 - -Parsnips, Stewed, 143 - -Salsify, Stewed, 124 - -Succotash, 131 - -Spinach, 133 - -Squash, Summer, 133 - -Squash, Hubbard, 133 - -Turnips, Young, 144 - -Turnips, Mashed, 144 - -Turnips, Boiled, 144 - -Tomatoes, Scrambled, 132 - - - * * * * * - - - Quaker City Peanut Butter Mill - - [Illustration] - - Price of Mill $4.00 - - This mill is tinned and has a ball bearing. Grinds dry, wet or - oily substances. Weight ten pounds, capacity five pounds peanut - butter per hour. This is not a cheap meat mill which will not - grind fine, but a thoroughly practical grinding mill constructed - on the same principles as our large mills, which have been used so - successfully throughout the world for nearly a generation. It is a - general grinding mill for family use, and is sold at a price within - the reach of every family. The importance of pure food can not be - overestimated. The surest way to get it is to do your own grinding, - thus having the article freshly ground as you use it, and avoiding - the danger of injurious adulterations. This mill is adapted to - grinding or pulverizing any of the following articles:-- - - Coffee, peanuts or nuts of any kind, all wet or oily substances, - corn meal, cracker dust, bread crumbs, cracked wheat and oats, - horseradish, and cooked meats, spices, herbs, and roots, vanilla - beans and pods when mixed with sugar and ground together for - flavoring; raisins, with or without seeds for marmalade, cocoanuts, - etc. Peanut butter is said to be superior to codliver oil for - consumptives. Send for circular containing directions for making - peanut butter. - - MANUFACTURED BY - - The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa. - - Canal and Randolph Sts., Chicago, Ill. - - VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL. - - - Vegetarian Cooking Oil - - [Illustration] - - A pure vegetable shortening, made by a combination of the best food - oils so blended as to give the delicate flavor of pure olive oil. - A superior salad oil, a cheap, successful oil for all kinds of - shortening. - - 1/2 gal. can, $0.75 10 gal. case, 11.50 - - - Grape Juice and Cider - - [Illustration] - - Our Grape Juice is made from the best California grapes carefully - selected, filtered, and put up by a process that keeps the juice - from fermenting. - - Apple Cider is made from sound ripe apples cored, washed and free - from worms. - - Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35 - - - SANITARIUM FOOD COMPANY - Sanitarium, California - - BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, - California; And Salt Lake City and Provo, Utah. - - - _Among the recipes in this cook-book are a large number in which - Sanitas Nut Foods are used, particularly Protose and Nuttolene. A - trial of these dishes will convince the most scientific cook and - the greatest lover of good things, of the important place in the - "meatless menu" occupied by these preparations._ - - _NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd., - Battle Creek, Mich. Their manufacture is protected by patents - issued by the patent bureaus of the United States and foreign - countries only after the most rigid scrutiny of the claims - presented by the manufacturers. - - _SANITAS_ Protose and Nuttolene are the only successful and - scientific meat substitutes on the market. - - _SANITAS FOODS_ are sold by reliable dealers in all parts of the - country. In case your dealer does not carry them, write us - for information about our "easy way of supplying you direct - from factory." The Sanitarium Food Co., St. Helena and San - Francisco, Cal., carry a full line of our products. - - - Wheeling, W. Va. - - I have been a vegetarian for several years, and as long as I - can procure your Protose, Malted Nuts and Nut Butter, I have no - desire to go back to the flesh pots. - You shall hear from me again. - - Yours very respectfully - F. H. H. - - - SANITAS NUT FOOD CO., Ltd. - Battle Creek, Michigan - - - * * * * * - - - Transcriber's Notes: - - Obvious errors in punctuation and capitalization have been corrected. - The spelling of the original has been preserved and the hyphenation - has not been standardized. - - Page 32, "tablepoonfuls" changed to "tablespoonfuls" - (froth, 6 tablespoonfuls) - Page 55, "and" changed to "an" (simmer half an hour) - Page 56, "prefectly" changed to "perfectly" (until perfectly soft) - Page 62, "Chopped ice" changed to "Chipped ice" - Page 125, "salt" changed to "salty" (get too salty.) - Page 243, "diffcult" changed to "difficult" (more difficult to make) - Page 244, "prefectly" changed to "perfectly" (When perfectly dry) - - - - - -End of Project Gutenberg's The Vegetarian Cook Book, by E. G. 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G. Fulton @@ -347,44 +347,7 @@ p.drop-cap:first-letter { </style> </head> <body> - - -<pre> - -The Project Gutenberg EBook of The Vegetarian Cook Book, by E. G. Fulton - -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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 43879 ***</div> <div class="figcenter" id="coverpage"> <img src="images/cover.jpg" width="434" @@ -10175,380 +10138,6 @@ Butter, I have no desire to go back to the flesh pots.</p> <a href="#Page_244">Page 244</a>, "prefectly" changed to "perfectly" (When perfectly dry)<br /></p> </div> - - - - - - - -<pre> - - - - - -End of Project Gutenberg's The Vegetarian Cook Book, by E. G. 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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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feorag NicBhride, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - [Transcriber's Note: Italic text is represented by _underscores_. - Small capitals in the original have been converted to all capitals.] - - - - - SUBSTITUTES FOR FLESH FOODS - - Vegetarian - Cook - Book - - - _By_ E. G. FULTON - - - PACIFIC PRESS PUBLISHING COMPANY - OAKLAND, CALIFORNIA - - - _Entered According to Act of Congress in the year 1904, by_ - PACIFIC PRESS PUBLISHING COMPANY - - _In the Office of the Librarian of Congress, Washington, D. C._ - - ALL RIGHTS RESERVED - - - - -WHY I WAS IMPRESSED TO WRITE A COOK BOOK. - - -It must appeal to the judgment of every thinking man and woman that the -human family are more in need of sound, wholesome advice as to what -they should eat and drink than ever before. The number of physicians -and dentists increases each year at an alarming rate, but the aches -and ills of the suffering people do not lessen. Thousands of people -find themselves in a deplorable condition, with stomachs almost worn -out, having depended largely upon predigested foods and a long list of -so-called "dyspepsia cures." - -The amount of patent medicines, "sure cures," consumed by the people in -the United States is enormous, and is increasing every year. It must -be apparent to all students of the past century that the people of the -present are not enjoying the same degree of health as our ancestors, -nor have we any assurance that things will improve unless some radical -change is made. - -Disease among cattle, poultry, and fish has increased so alarmingly -in the last few years that we should no longer depend on the animal -kingdom for food. We should look to the grains, nuts, vegetables, and -fruits for a better dietary than can be prepared from the flesh of -animals likely to be contaminated with tuberculosis, cancer, and other -diseases. - -In writing this book, the author has treated the subject from the -commonly accepted definition of the term vegetarianism, which means -to abstain from flesh food, but allows the use of eggs, milk, and -its products. After years of experience in conducting vegetarian -restaurants in several cities and making a study of the food question, -he thinks he can bestow no greater gift upon the people than to place -before them a book containing instruction in the preparation of -wholesome dishes that will build up in place of tearing down the body. - -In this work I do not claim to have reached perfection, nor to have -exhausted the category of wholesome preparations and combinations -within the domain of vegetarianism. In our efforts to teach how to live -without the use of flesh foods, we find we have only begun to discover -the inexhaustible resources of the great vegetable kingdom in the -boundless wealth of varied hygienic foods. - -E. G. F. - - - - -CONTENTS - - - BAKERY AND BREAKFAST DISHES .... 196-201 - - BEVERAGES ...................... 173-176 - - CAKE ........................... 235-238 - - CEREALS ........................ 180-184 - - EGGS ........................... 163-170 - - ENTREES ........................ 67-114 - - HYGIENE OF COOKING ............. 9-12 - - NUT BUTTER ..................... 241-245 - - PIES ........................... 225-232 - - PUDDINGS ....................... 205-221 - - SALADS ......................... 17-28 - - SALAD DRESSINGS ................ 31-36 - - SOUPS .......................... 40-64 - - SAUCES ......................... 149-159 - - TOASTS ......................... 188-192 - - VEGETABLES ..................... 115-146 - - - - -_HYGIENE OF COOKING_ - - -GOOD COOKING - -Good cooking is not the result of accident, a species of good luck, -as it were. There is reason in every process; a law governing every -chemical change. A course of medical lectures does not make a -physician, nor will a collection of choice recipes make a cook. There -must be a knowledge of compounding, as well as of compiling; of baking, -as well as of mixing; and above all, one must engage in the real doing. -Theory alone will not suffice; but experience, which practice only can -give, is of the utmost importance. - -Mention will be made under this head of those forms of cooking only -which enter into vegetarian cooking as usually understood. - - -BOILING - -The term "boiling," as applied to cookery, means cooking in a boiling -liquid. Many kinds of food need the action of water or other liquid, -combined with heat, to cook them in the best manner, and boiling is -one of the most common forms of cookery. When water becomes too hot -to bear the hand in it with comfort, it has reached one hundred and -fifty degrees, or the scalding point. When there is a gentle tremor -or undulation on the surface, one hundred and eighty degrees, or the -simmering point, is reached. When there is quite a commotion on the -surface of the water, and the bubbles breaking above it throw off -steam or watery vapor, two hundred and twelve degrees, or the boiling -point, is reached. After water reaches the boiling point it becomes no -hotter, no matter how violently it may boil. The excess of heat escapes -in the steam. This important fact is rarely understood by the average -cook, and much fuel is often needlessly wasted because of the mistaken -idea that rapidly boiling water cooks food more quickly. - -In all ordinary cooking, simmering is more effective than violent -boiling. The temperature of the water may be slightly raised by -covering the kettle. If sugar or salt or anything to increase its -density, is added to water, it takes longer for it to boil, but -its boiling temperature is higher. This explains why boiling sugar -syrup and boiling salt water are hotter than boiling fresh water. -Boiling effects partial destruction or removal of organic and mineral -impurities found in water, hence the importance of boiling the water -where such impurities exist. Boiling also expels all the air and the -gases which give fresh water its sparkle and vitality. Therefore, the -sooner water is used after it begins to boil, the more satisfactory -will be the cooking. - -Fresh water should be used when the object is to extract the flavor, or -soluble parts, as in soups and broths. Salt water should be used when -it is desired to retain the flavor and soluble parts, as in most green -vegetables. Cold water draws out the starch of vegetables. Boiling -water bursts starch grains, and is absorbed by the swelling starch, and -softens the cellulose in cereals and vegetables. - - -MILK - -In cooking some kinds of food, milk is used instead of water. Milk -being thicker than water, less of the steam escapes, and it becomes -hot sooner than water, adheres to the pan, and burns easily. At its -boiling temperature (214 degrees), the casein contained in milk is -slightly hardened, and its fat rendered more difficult of digestion. -By heating milk in a double boiler, these dangers are avoided. It then -only reaches a temperature of 196 degrees, and is called scalded milk. -The process is a form of steaming. - - -STEAMING - -Steaming is a process of cooking food over boiling water. It is a very -satisfactory and convenient method, without much loss of substance. It -takes a longer time than some other ways of cooking, but requires less -attention. There are two methods of cooking by steam: (1) In a steamer, -which is a covered pan, with perforated bottom. This is placed over -boiling water, and the steam carries the heat directly to the food. (2) -By means of a double boiler. By this method the heat is conveyed from -the boiling water, through the inner boiler to the food. When cooking -by steam, the water should boil steadily until the food is done. Watery -vegetables are made drier by steaming, and flour mixtures develop a -different flavor than when baked. - - -STEWING - -Stewing is cooking in a small quantity of water at a low temperature -for a long time, and is a form of boiling. The food loses less -nutriment when stewed than when rapidly boiled. - - -BAKING - -Baking is cooking by means of dry heat, as in a close oven. The -closely-confined heat of the oven develops flavors which are entirely -different from those obtained by other forms of cooking. The baking -of many kinds of food is as important as the mixing, and every cook -should thoroughly understand how to regulate the oven. Nearly all -flour mixtures, as bread, cakes, and many kinds of pudding, are more -wholesome when baked than when cooked in any other way. - - -BRAIZING - -Braizing is a combination of stewing and baking. Meat cooked in a -closely-covered stew-pan, so that it retains its own flavor and those -of the vegetables and flavorings put with it, is braized. Braized -dishes are highly esteemed. - - -BROILING - -Broiling, meaning "to burn," is cooking directly over, or in front of, -the clear fire, and is the hottest form of cooking. The intense heat, -combined with the free action of the air, produces a fine flavor quite -unlike that obtained in any other way. Pan broiling is broiling on a -hot surface instead of over hot coals. - - - - -_SALADS_ - - -SALADS - -All green vegetables that are eaten raw and dressed with acid, salt, -and oil, are included in the list of salads, and they should always be -served crisp and cool. Wash salad greens carefully, allowing them to -stand in cold or iced water until crisp. Drain and wipe dry with a soft -towel, taking care not to bruise the leaves, and keep in cool place -till serving time. If they are not thoroughly dried, the water will -collect in the bottom of the dish and ruin any dressing used. - -Pare cucumbers thickly, and remove a thick slice from each end; cut -into thin slices, or into one-half inch dice, and keep in cold water -until ready to serve, then drain thoroughly; crisp celery in cold water -also. - -Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice -at serving time. The list of vegetables suitable for salads is so long -that the question of kind is wholly a matter of choice. Asparagus, -peas, string beans, beets, cauliflower, etc., are all well utilized -in salads. Freshly cooked vegetables or left-overs may be used, but -all cooked vegetables must be cold and perfectly tender. By deftly -combining these left-overs with the favorite dressing, there is -material for a delicious and economical salad, to which the somewhat -aristocratic name of macedoine salad may be given. This salad may -consist of a few or many kinds of vegetables, any combination pleasing -alike to the eye and the palate being permissible, and if care is taken -in the arrangement, it may be made a very attractive dish. - -To the dressing of salads one must give utmost care and attention, as -upon their excellence the success of the dish principally depends. -While rules for dressings are innumerable, there are, after all, only a -few really good ones. The French dressing and the mayonnaise are most -generally known, the former being the simplest and most commonly used -of all dressings. And it is quite the favorite for lettuce, cresses, -chicory, and other vegetable salads. As the salad wilts if allowed to -stand in the dressing, it should not be added till just at the moment -of serving, and it is for this reason that it is frequently made at the -table. - -One of the most difficult things to prepare is a perfect mayonnaise, -but once the knack is acquired, failure afterwards is rare. One -essential point is to have all the materials cold. Chill in the -refrigerator both the bowl and oil an hour or more before using. In -warm weather it is advisable during the mixing to stand the bowl in -a larger one of cracked ice. This dressing, if covered closely, will -keep several days or longer in the ice-box. Keep in a cold place till -wanted, as it liquefies as soon as mixed with meat or vegetables. To -tone down the taste of the oil, and thus make more delicate salads, one -may add to the dressing, just before it is used, a little cream beaten -stiff and dry. This dressing is used with nut and fruit salads, and -may be used with potatoes, tomatoes, celery, and other vegetables. - -Most cooked vegetables intended for salads are moistened with a French -dressing and allowed to stand an hour or more, or until well seasoned, -in a cold place. To this process the term marinate is applied. Just -before serving, pour off all the marinate that is not absorbed, and -combine with the mayonnaise. A mistake frequently made in preparing -salad dressing is that of using too much acid. The acid flavor should -not predominate, but other flavors should also have their value. - - -VEGETARIAN CHICKEN SALAD - - Chopped protose, 1/2 pound. - Chopped celery, 2/3 cup. - Grated onion, 1 small teaspoonful. - Chopped nuttolene, 1/4 pound. - Lemons, juice of 2. - Salt. - Mayonnaise, 2 tablespoonfuls. - -Mix all together, adding mayonnaise dressing last. Serve on lettuce. - - -ALMOND SALAD - - Olives, 18. - Celery, 1-1/2 cups. - Blanched almonds, 1-1/2 cups. - Salad dressing. - Lettuce. - -Stone and chop the olives. Add the almonds chopped, also the celery cut -fine. Mix with salad dressing and serve on lettuce. - - -NORMANDIE SALAD - - Walnut meats, 1 cup. - French peas, 1 can. - Mayonnaise. - Lettuce. - -Place walnut meats in scalding water about fifteen minutes, then remove -the skins, and cut into pieces about size of a pea. Scald the French -peas, and set aside for a while. Drain the water off the peas, and let -them get cold; then mix with the walnuts. Pour mayonnaise dressing over -all, and mix thoroughly. Serve on lettuce. - - -BRAZILIAN SALAD - - Ripe strawberries, 1-1/2 cups. - Fresh pineapple, cut in small cubes, 1-1/2 cups. - Brazil nuts, blanched and thinly sliced, 12. - Lemon juice, 4 tablespoonfuls. - Lettuce. - Dressing, 1 spoonful. - -Cut the strawberries and pineapples into small cubes, and add -thinly-sliced Brazil nuts that have been marinated in lemon juice. -Arrange lettuce in rose-shape, and fill the crown with the above -mixture, and cover with a spoonful of mayonnaise or golden salad -dressing. - - -NESSLERODE SALAD - - Red cherries, 1/2 cup. - Black cherries, 1/2 cup. - Red currants, 1/2 cup. - White currants, 1/2 cup. - Sugar, 1-1/2 cups. - Red raspberries, 1/2 cup. - Black raspberries, 1/2 cup. - Strawberries, 1/2 cup. - Lemon juice, 1/2 cup. - -Pit the cherries, keeping them as whole as possible. Put a layer of -fruit in the salad bowl, then a layer of sugar, then another layer of -fruit, and so on, till all the fruit is used, finishing with a layer of -sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently -from side to side, to draw out the juice until it nearly covers the -fruit. - -More sugar may be used if needed. This salad should be made two hours -before using, and kept on ice. - - -FRUIT SALAD - - Apples, cut in half-inch cubes, 1 cup. - Bananas, cut in half-inch cubes, 1 cup. - Oranges, cut in half-inch cubes, 1 cup. - -Mix all together and serve with golden salad dressing. - - -WALDORF SALAD - - Apples, cut in dice, 1-1/2 cups. - Lemon juice, 1/2 cup. - Lettuce. - Celery, cut in dice, 1-1/2 cups. - Mayonnaise dressing. - -Mix apples, celery, and lemon juice well together, and pour mayonnaise -dressing over. Serve on lettuce. - -In making Waldorf salad use only crisp, white, tart apples, and the -tender, white heart of the celery. The celery should be cut a little -smaller than the apples. Use only white mayonnaise. - -Drain off the lemon juice before adding the dressing, or it will ruin -the mayonnaise. - - -PROTOSE SALAD - - Protose, cut in small dice, 1 pound. - Cold, boiled potatoes, cut into dice, 2. - Finely cut celery, 1/2 cup. - Finely minced onion, 1 tablespoonful. - Salt. - Celery salt, 1/2 teaspoonful. - -Mix thoroughly with mayonnaise, and serve on lettuce leaves. - - -PROTOSE AND CELERY SALAD - - Diced protose, 2-1/2 cups. - Grated onion, 1 tablespoonful. - Oil salad dressing. - Salt, 1 teaspoonful. - Crisp celery, 1-1/4 cups. - Lettuce or celery leaves. - -Cut protose into half-inch dice, add a little salt, grated onion, -and celery cut into the same size as protose. Set in ice-box, and -just before serving pour over some of the oil salad dressing, and mix -all together lightly. Serve on lettuce leaves or garnish with celery -leaves. - - -PEA AND ONION SALAD - - Peas, canned or stewed, 4 cups drained. - Grated onion, 2 tablespoonfuls. - Lettuce leaves. - Mayonnaise. - -Let peas drain half an hour, then add the onion. Mix well. Set in a -cold place, and when ready to serve pour over the mayonnaise. Mix all -together lightly, and serve on lettuce leaves. - - -ENGLISH SALAD - - Chopped lettuce, 1 cup. - Chopped celery, 1 cup. - Mayonnaise, 1 tablespoonful. - Lemons, juice of 2. - -Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise -and salt to taste. - - -WATER LILY SALAD - - Lettuce leaves. - Mayonnaise dressing - Eggs, hard-boiled, 8. - -Cut crisp lettuce leaves into pointed strips, like the outer leaves of -a water lily. Cut the whites of hard-boiled eggs also into strips, to -make the petals. Mash all but two or three of the yolks, mix them with -the mayonnaise, and fill in the center of the white petals. Take the -remaining yolks and put through a fine sieve, and scatter this over the -yellow center and white petals to resemble pollen of the flower. - - -NUT AND FRUIT SALAD - - Diced pineapple (canned), 1 cup. - Chopped walnuts, 1-1/2 cups. - Diced oranges, 1 cup. - Diced dates, 1 cup. - -Mix all together, and add golden salad dressing one hour before serving. - - -NUT SALAD - - Apple, 1 small. - Lettuce, 1/2 cup. - Onion juice, 1 teaspoonful. - Oil of cloves, 7 drops. - Salt. - Almonds, 1/2 cup. - Brazil nuts, 1/2 cup. - Sugar, 1 teaspoonful. - Lemon, juice of 1. - -Chop all the ingredients moderately fine, and mix well with plenty of -mayonnaise dressing. - - -TOMATO MAYONNAISE - - Tomatoes, 2. - Oil, 1/2 cup. - Onion juice, 3 or 4 drops. - Hard-boiled eggs, 2. - Raw egg, 1. - -Peel the tomatoes, cut them in halves, and press out all the seeds, -retaining only the solid, fleshy portion. Chop this fine; press through -a sieve and drain. - -Mash very fine the hard-boiled yolks of the eggs, and add the raw -yolk. When thoroughly mixed, add the oil, a few drops at a time. When -thick and smooth, add the dry pulp of the tomato, a little at a time. -Stir in the onion juice. Serve on sliced protose or nuttolene. - - -LIMA BEAN SALAD - - Lima beans, 2 cups. - Strained tomatoes, 1-3/4 cups. - Hard-boiled yolks, 2. - Lettuce. - Nut butter, 2 tablespoonfuls. - Minced parsley, 1 tablespoonful. - Salt. - Sliced tomatoes. - -Cook beans till well done, strain off the water, and set aside to cool. -Mix nut butter as for table use, and thin it down with the tomato -juice. Add the minced parsley and a little salt; turn this mixture on -the beans, and stir well without breaking the beans. Mince the yolks of -the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce -and sliced tomatoes, and serve. - - -PEA AND TOMATO SALAD - - Tomatoes, 6. - Nuttolene, 1 cup. - Salad dressing. - Green peas, 2 cups. - Lettuce. - -Peel the tomatoes and scoop out the inside. Fill up with green peas and -bits of nuttolene. Place each tomato on a lettuce leaf, and cover with -salad dressing. - - -LETTUCE - -Separate the leaves and carefully wash to remove every particle of -grit. Shake the water off the leaves. Place on a plate or in a salad -dish, and send to the table for each to prepare as preferred. - -Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing -may be provided for the table. If preferred, lettuce may be cut fine -before being sent to the table. - - -CABBAGE SALAD - - Cabbage chopped very fine, 1-1/2 cups. - Chopped walnuts, 1/2 cup. - Cream, 1/2 cup. - Lemon, juice of 1. - Sugar, 1 tablespoonful. - Salt. - -Beat cream, sugar, and lemon juice together; then pour over the -walnuts, cabbage, and salt, which have been thoroughly mixed. - - -SALAD LA BLANCHE - - Lima beans, 1 cup. - Minced celery, 1 cup. - Hard-boiled eggs, 2. - Minced lettuce, 1 cup. - Nuttolene, 1/4 pound. - -Boil the beans till tender, drain, and cool. Chop them rather fine, and -add the minced celery, minced lettuce, nuttolene cut into small dice, -and hard-boiled eggs finely chopped. Serve with La Blanche dressing. - - -BEET SALAD - - Cold, boiled beets. - Hard-boiled eggs. - Salt, olive oil, lemon juice. - Lettuce. - -Arrange alternately slices of cold, boiled beet with slices of -hard-boiled eggs on a plate. Season with salt, olive oil, and lemon -juice poured over. Serve on lettuce. - - -CARROT AND BEET SALAD - - Carrots, 2. - Lettuce. - Dressing. - Beets, 2. - Celery. - -Arrange alternately slices of cold, boiled carrots and beets. Serve on -a lettuce leaf, garnish with finely-chopped celery. - -Dress with olive oil, lemon juice, or French salad dressing. - - -STUFFED BEET SALAD - -Boil the beets whole till tender, selecting those of uniform size. Cut -a slice off the bottom, so that they will stand upright, and scoop the -inside out carefully. Take pains not only to avoid breaking the shell, -but to keep the inside as nearly whole as possible. Peel the shells, -and let them get perfectly cold. Cut the centers into tiny cubes, using -an equal amount of parboiled potatoes and white celery cut to same -size; mix well with mayonnaise or French dressing, and fill the shells, -laying a slice of hard-boiled egg on top of each, and serving on a bed -of tender lettuce leaves. - - -TURNIP AND BEET SALAD - - Turnips, 1-1/4 cups. - Green peas, 2 cups. - Mayonnaise. - Beets, 1-1/4 cups. - Lettuce. - -Cook both vegetables separately till tender; dice and set on ice, until -ready to serve. Place a spoonful of the mixed vegetables on a leaf of -lettuce, border with green peas, and put a spoonful of mayonnaise on -top. - - -ASPARAGUS AND PROTOSE SALAD - - Asparagus, 1-1/2 cups. - Protose, 1-1/2 cups. - Salt. - Mayonnaise. - -Wash the asparagus and cut into pieces half an inch long. Boil in -salted water till tender. Drain off the water, and when cold put into -salad dish with protose cut into dice. Season with salt. Serve on a -lettuce leaf with mayonnaise. - - -BEET AND POTATO SALAD - -Cut with a vegetable cutter or slice cooked beets and potatoes; arrange -on a dish alternately, dress with cream salad dressing. - - -BEET AND POTATO SALAD NO. 2 - - Beets, 1 cup. - Protose, 1/2 cup. - Onion juice, 2 tablespoonfuls. - Hard-boiled egg sliced, 1. - Mayonnaise. - Potatoes, 1 cup. - Egg yolks, 1/2 cup. - Salt. - Chopped parsley, 1/4 cup. - Lettuce. - -Cut the beets, potatoes, and protose into small dice. Mix all together -and serve on a lettuce leaf; one slice of egg to each portion. - - -ASPARAGUS AND CAULIFLOWER SALAD - - Asparagus tips, boiled and drained, 2 cups. - Cauliflower, boiled, drained, cut in small pieces, 2 cups. - -Dress with cream salad dressing. - - -ASPARAGUS SALAD - -Cut cooked asparagus tips into three-inch lengths, and serve on lettuce -leaf with cream dressing. - - -BRUSSELS SPROUTS SALAD - -Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress -with olive oil and lemon juice. Serve on lettuce. - - -DATE AND CELERY SALAD - -Chop dates and celery, and serve with golden salad dressing. - - -MACEDOINE SALAD - -This is a mixture of any kind of cooked vegetables. Cover with French -salad dressing, and serve on lettuce leaves. - - - - -_SALAD DRESSINGS_ - - -MAYONNAISE DRESSING - - Egg yolk, 1. - Cooking or olive oil. - Lemon juice. - Salt. - Sugar, 1 tablespoonful. - -Into a saucer break the yolk of a fresh egg; add to it a large pinch -of salt, and with a fork stir the yolk till it begins to stiffen. -Gradually add to the yolk, a drop at a time, cooking oil or olive oil, -stirring well after each drop is added. Continue this process till the -mixture becomes too stiff to stir, then thin it with lemon juice, and -add more salt. The salt helps to stiffen it. Thicken again with oil in -the same manner as before, and thin again with lemon juice. Continue -this till the desired amount is made. When stiff enough to cut with a -knife, add one tablespoonful of sugar. - -This will keep for a number of days, if set on ice. Success in making -this depends upon the care with which the oil is added; at first, a -drop at a time, and towards the last adding two or three drops, and -perhaps half a teaspoonful at a time. - -Note.--To make it keep well, add one tablespoonful boiling water, -beaten in quickly. To keep from curdling, put lemon juice and oil on -ice for fifteen minutes before using. - - -WHITE DRESSING - - Egg yolk, 1, light colored. - Salt. - Cracked ice. - Cream, whipped to stiff froth, 6 tablespoonfuls. - Oil, 6 tablespoonfuls. - Lemon juice, 1 tablespoonful. - -Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; -then add the oil drop by drop. The dressing should be very thick. Stand -the bowl in another containing a little cracked ice, so that you may -be constantly reducing the color of the egg. Now add slowly the lemon -juice, then stir in the whipped cream. This dressing, if properly made, -should be almost as white as whipped cream, while having the flavor of -mayonnaise. Serve with Waldorf salad. - - -BOILED SALAD DRESSING - - Eggs, 5. - Melted butter, 1/4 cup. - Lemon juice, 4 tablespoonfuls. - Salt, 1 level teaspoonful. - Sugar, 1 level teaspoonful. - Rich cream, 1 cup. - -To the yolks add the salt and sugar; beat with an egg whisk until -thick and light, then add gradually the melted butter and lemon juice. -Cook over hot water until the mixture thickens and falls away from the -sides of the pan. Take from stove, put into a glass jar, and when cool -cover closely. When ready to use pour into it lightly the rich cream -whipped to a stiff, dry froth. If whipped cream can not conveniently be -obtained, plain sweet or sour cream may be used in the dressing, but it -will not be so light and flaky. - - -CREAM SALAD DRESSING (PLAIN) - - Lemon juice, 1/2 cup. - Sugar, 1 tablespoonful. - Rich milk or cream, 1/2 cup. - Olive oil, 1 tablespoonful. - Salt, 1 teaspoonful. - Eggs well beaten, 2. - -Put the lemon juice into a granite dish on the stove, and add the olive -oil, sugar, and salt. Put the milk or cream on the stove in another -saucepan, and when hot add the beaten eggs. Let cook smooth, but do -not allow it to boil or it will curdle. Remove from the stove, and -when partially cool beat the two sauces together. This is a very nice -dressing for vegetable salads. - - -CREAM SALAD DRESSING - - Cream, 1 cup. - Milk, cold. - Butter, size of walnut. - Salt, 1 level teaspoonful. - Lemon juice, 4 tablespoonfuls. - Corn starch, 1 rounded teaspoonful. - Eggs, 2. - Sugar, 1 level teaspoonful. - -Put the cream into a double boiler; when scalding hot add the corn -starch dissolved in a little cold milk, and cook about five minutes, -stirring constantly. Then add the butter. To the yolks of the eggs add -the salt and sugar; beat till light and thick, then add alternately -the lemon juice and the hot cooked mixture. Fold in the stiffly beaten -whites, and set aside to become cold. - -This dressing may be used the same as mayonnaise. - - -WHITE CREAM SALAD DRESSING - -Make same as cream salad dressing, omitting the yolks of the eggs. - - -FRENCH SALAD DRESSING - - Oil, 3 tablespoonfuls. - Salt. - Lemon juice, 1 tablespoonful. - Onion juice, 1/4 teaspoonful. - -Mix and pour over the salad. - - -LETTUCE DRESSING - - Hard-boiled eggs, 3. - Lemon juice, 1/2 cup. - Lettuce. - Olive oil, 1 tablespoonful. - Salt. - -Mash the yolks smooth and fine, add the olive oil and salt. Mix well, -and add gradually the lemon juice. Beat thoroughly, then pour the -dressing over the lettuce. Cut the whites of the eggs into rings and -lay on top. Serve as soon as dressed. - - -GOLDEN SALAD DRESSING - - Pineapple juice, 1/4 cup. - Lemon juice, 1/4 cup. - Beaten eggs, 2. - Sugar, 1/3 cup. - -After beating the eggs well, add the pineapple juice, lemon juice, -sugar, and small pinch of salt. Beat together and cook in double -boiler. Let boil about two minutes. - - -NUT OR OLIVE OIL SALAD DRESSING - - Olive oil, 1/2 cup. - Water, 1/4 cup. - Lemon juice, 1/4 cup. - Salt, 1 teaspoonful. - Beaten eggs, 3. - -Beat all well together in the dish; set dish in hot water over the -fire, and stir constantly till thickened. As soon as it begins to -thicken remove from the fire and place in a dish of cold water, -stirring until it cools, and set on ice till cold. It is then ready for -use. - - -OIL SALAD DRESSING (SOUR) - - Lemon juice, 2 teaspoonfuls. - Olive oil, 1/4 cup. - Salt, 1/2 teaspoonful. - Water, 2 teaspoonfuls. - Eggs, 2. - -Heat together in double boiler, stirring constantly. When it begins to -thicken, place into cold water and stir until cold. - - -GREEN MAYONNAISE - -Make as ordinary mayonnaise. Use two light-colored yolks and six -tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; -put it into a bowl, and with a knife rub it to a pulp. Then add -gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use -for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on -lettuce leaves. - - -DRESSING LA BLANCHE - - Butter, 1-1/2 dessertspoonfuls. - Flour, 1 heaped dessertspoonful. - Salt. - Egg, 1. - Lemon juice, 1/4 cup. - -Melt the butter in a frying-pan, but be careful not to brown it. -When hot, stir in the flour, well-beaten yolk, lemon juice, and salt -to taste. Stir this dressing through the vegetables, and serve on a -garnish of crisp lettuce. - - - - -_SOUPS_ - - -SOUPS - -Cream soups are seasonable at any time, using any vegetable in its -season. Canned goods may be used when the fresh article is not -obtainable. - -Vegetables that are too tough and old to cook in any other way may be -used in soups to advantage. If it can be afforded, a teaspoonful of -whipped cream may be dropped into each plate, and will be found very -delicious. - -By a puree is meant a thick soup; it differs but little from cream -soup, being perhaps a trifle thicker. If properly made, cream soups and -purees are dainty, delicious, and nourishing. - -Fruit soups are in favor during hot weather, for dinners and luncheons; -they are very easily made, and are wholesome and refreshing. Any -desired fruit juice may be thickened with corn starch, sago, or -arrowroot, and served with or without fruit. - -Fruit soup should always be served cold, in glass sherbet cups, with a -layer of chipped ice on top. - - -KINDS OF SOUP - -Observing these proportions and following the foregoing directions, -delicious cream soups are made of rice, squash, celery, peas, -asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, -cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, -baked beans, lentils, macaroni, spaghetti, watercress, string beans, -sago, tapioca, barley, carrots, etc. All vegetables should be cooked -very tender in boiling salted water, drained, and rubbed through a -sieve. Rice, sago, tapioca, and barley should be boiled slowly till -each grain is soft and distinct. Roasted peanuts are chopped fine; -chestnuts are boiled and mashed; macaroni and spaghetti are cut into -very small pieces, after boiling till tender. String beans are to be -minced before adding to the soup. - - -CREAM SOUPS, FOUNDATION OF - -Rub one heaping tablespoonful of butter and two of sifted flour to a -cream; melt in a saucepan over the fire, and add slowly four cups milk, -stirring constantly. When it thickens add salt and whatever seasoning -and ingredient is desired to make the soup. - - -CROUTONS FOR SOUP - -Take thin slices of bread, cut them into little squares, place them in -a baking pan, and brown to a golden color in a quick oven. - - -EGG BALLS FOR SOUP - - Egg yolks, hard boiled, 6. - Salt, 1 teaspoonful. - Flour, 1/2 tablespoonful. - Egg yolks, raw, 2. - -Rub the hard-boiled yolks and flour smooth, then add the raw yolks and -the salt. Mix all well together, make into balls, and drop into the -soup a few minutes before serving. - - -EGG DUMPLINGS FOR SOUP - - Milk, 1 cup. - Flour. - Eggs, 2. - -Beat the eggs well, add the milk and as much flour as will make a -smooth, rather thick batter, free from lumps. Drop this batter, a -tablespoonful at a time, into the boiling soup. - - -NOODLES FOR SOUP - -Beat one egg till light, add a pinch of salt and flour enough to make -a stiff dough. Roll out very thin; sprinkle with flour to keep from -sticking. Then roll up into a scroll, begin at the end, and slice into -strips as thin as straws. After all are cut, mix them lightly together, -and to prevent their sticking together keep them floured a little till -you are ready to drop them into the soup, which should be done a few -minutes before serving. If boiled too long they go to pieces. - - -VEGETABLE BOUILLON - - Vegetable soup stock, 2 quarts. - Cooked and strained tomatoes, 2 cups. - Bay leaves, 2. - Salt, 1 tablespoonful. - Onions, grated, medium size, 2. - -Mix all the ingredients together, and let simmer slowly two or three -hours. There should be about one quart of soup when done; strain, -reheat, and serve. - - -NUT CHOWDER SOUP - - Nuttolene or protose, 1/4 pound. - Hard-boiled eggs, 3. - Browned onions, 3. - Sage, 1 teaspoonful. - Thyme, 1 teaspoonful. - Bay leaves, 2. - Salt, 1 tablespoonful. - -Chop all together till fine, then add to strained boiling tomatoes, -four cups; add boiling water, one cup; thicken with flour, one -tablespoonful; reheat and serve. - - -NUT FRENCH SOUP - - Vegetable soup stock, 1-1/2 quarts. - Tomatoes, cooked, strained, 2 cups. - Sage, 1/4 teaspoonful. - Browned flour, 1 tablespoonful rounded. - Onions, large, 1. - Bay leaves, 2. - Thyme, 1/2 teaspoonful. - Salt to taste. - -Slice the onion and mix all the ingredients together, excepting the -salt; boil slowly one hour; strain, reheat, salt, and serve. This soup -requires plenty of salt to bring out the flavor. - - -MOCK CHICKEN SOUP - - Butter, 1/4 cup. - Onion, medium size, 1. - Celery stalks, 1. - Milk, 1-1/4 quarts. - One egg. - Flour, 2 tablespoonfuls. - Parsley, chopped fine, 1 teaspoonful. - Nuttolene, 3 tablespoonfuls. - Flour. - -Put butter in saucepan with the onion, parsley, and celery; cook it to -a golden brown color; add the flour and cook until brown, being careful -not to scorch. Now add the milk boiling hot and stir briskly to prevent -lumping. Add the nuttolene. Beat the egg with enough flour to make -a stiff batter, but thin enough to pour; pour this into the boiling -stock, stirring at the same time. This will appear as small dumplings -in the soup. Let simmer twenty or thirty minutes; salt, and serve. - - -MOCK CHICKEN BROTH - - Small white beans, 2 cups. - Small onion, 1. - Salt. - Hot water, 8 cups. - Celery salt. - Butter. - -Wash, then stew the beans in hot water with the onion for three hours, -stewing down to six cups; strain, and add a pinch of celery salt and a -small piece of butter. Salt to taste. This broth may be served to the -sick instead of beef tea. - - -PLAIN VEGETABLE SOUP (1) - -For soup stock. - - Water, 6 cups. - Strained tomatoes, 2 cups. - -Shave in fine shreds, add to soup stock, and cook moderately for two -hours. - - Carrot, 1. - Potato, 1. - Leek, 1. - Turnip, 1. - Onions, 2. - Celery stalk, 1. - -Add a little sage and thyme. When done, run through puree sieve or -colander, and add a little chopped parsley and salt to taste. - - -PLAIN VEGETABLE SOUP (2) - - Butter, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Chopped onion, 1. - Chopped carrots, 1/2 cup. - Chopped potatoes, 1/2 cup. - Chopped turnips, 1/2 cup. - Chopped celery, 1/2 cup. - -Place in heated saucepan, stir often to prevent burning, add a little -more butter if necessary; brown till vegetables are quite soft, then add - - Strained tomatoes, 2 cups. - Hot water to proper consistency. - -Season with parsley and salt to taste. Simmer till done. - - -WHITE SOUBISE SOUP - - Bread, 4 or 5 slices. - Onions, 4. - Salt, 1 teaspoonful. - Butter, 1 teaspoonful. - Rich milk, 2 cups. - Potatoes, 2. - Flour, 1 teaspoonful. - Water, 4 cups. - -Soak the bread in the milk, boil onions and potatoes in water until -well done, and mix with the bread and milk; add salt and flour rubbed -in the butter; strain all through a fine sieve; bring again to the -boiling point, but do not allow it to boil; serve. If too thick, add a -little boiling water. - - -JULIENNE SOUP - - Fresh peas, 1/3 cup. - Chopped potatoes, 3/4 cup. - Tomato, 1/4 cup. - Soup stock, 1 quart. - Carrots cut in dice, 1/2 cup. - Chopped turnips, 1/3 cup. - Minced onion, 1. - Chopped parsley. - -Cook the turnips and carrots together in just enough water to prevent -scorching, the potatoes and onions in the same manner, the peas by -themselves. When all are done, mix together and add the soup stock, -salt, and parsley; reheat, and serve. The water the vegetables are -cooked in should be used in the soup. - - -TOMATO SOUP - - Soup stock, 3 cups. - Nut butter, 1 tablespoonful. - Strained tomatoes, 2 cups. - Salt. - -Add tomatoes to soup stock, also the nut butter mixed smooth and thin -in a little of the tomato; heat to boiling, salt, and serve. - - -BEAN AND TOMATO SOUP - - Boiled beans, 1 cup. - Butter, 1 tablespoonful. - Cooked rice, 1/4 cup. - Salt. - Stewed tomatoes, 1 cup. - Flour, 1 tablespoonful. - Boiling water to required consistency. - -Rub beans and tomatoes through a sieve; add salt and butter rubbed in -flour; then add cooked rice and enough boiling water to make the proper -consistency; reheat, and serve. - - -TOMATO-VERMICELLI SOUP - - Strained tomatoes, 3 cups. - Vermicelli, 1/2 cup. - Water, 2 cups. - -Cook the vermicelli in the tomato till done and add water; if too -thin, bind with a little thickening of butter and flour. A rounded -tablespoonful of each will be enough for each quart of soup. - - -TOMATO AND OKRA SOUP - - Onion, large, 1. - Butter. - Stewed tomatoes, 2 cups. - Soup stock or water, 4 cups. - Thinly sliced okra pods, 2 cups. - Flour, 1 teaspoonful. - Nut butter, 1 teaspoonful. - Chopped parsley. - Salt. - -Brown onion in a saucepan with a little butter; add flour, nut butter, -tomatoes, parsley, and okra. Add the soup stock or water and cook -slowly for three hours. Season with salt, and serve. - - -WHITE SWISS SOUP - - Rice, 1/2 cup. - Onion, small, 1. - Rich milk, 1-1/2 cups. - Flour, 1/2 teaspoonful. - Water, 2 cups. - Potato, 1. - Egg yolk, 1. - Salt. - -Boil the rice in the water, and add the onion and potato. When the -vegetables are well done add the rich milk and bring to a boil. Beat -well the yolk of the egg with the flour and stir in the boiling soup. -Let it boil, season with salt, rub through a sieve; reheat, and serve. - - -CORN AND TOMATO SOUP - - Kornlet, ground fine, 1-1/2 cups. - Strained tomatoes, 2 cups. - Water, 1 cup. - -Mix thoroughly, season with salt, heat to a boiling point, and serve. - - -CEREAL CONSOMME - - Cooking oil, 1/4 cup. - Chopped onion, 1. - Flour, 1 tablespoonful. - Crushed protose, 1/2 pound. - Caramel-cereal, 1 cup. - Salt. - Barley, 1/4 cup. - Carrot, small, 1, finely chopped. - Boiling water, 6 cups. - Bay leaf. - -Place in the soup kettle the cooking oil and barley; brown barley -till quite brown; add onion, carrot, flour, and brown the vegetables -till quite tender; add the protose and boiling water; let simmer very -gently for six hours, adding boiling water from time to time. Keep the -original amount. Stir often to prevent burning. Half an hour before the -soup is done add the caramel-cereal, bay leaf, and salt; press through -a fine colander, and simmer to six cups. - - -SWISS LENTIL SOUP - - Lentils, 1 cup. - Small onion, 1. - Browned flour, 2 rounded tablespoonfuls. - Salt. - -Put lentils to cook in a large quantity of boiling water; boil rapidly -a short time, then simmer without stirring. When they begin to get -tender and are yet quite moist, slice an onion and press into the -lentils until covered; keep the vessel over a slow, even fire, until -the lentils are well dried out. The drying-out may be finished in the -oven if the lentils are covered so that they will not harden on top. -When well dried add a little boiling water and rub through a fine -colander, removing the hulls. Into this pulp stir the browned flour. -Beat till smooth, then add gradually enough boiling water to make of -consistency of soup; salt, boil, and set where it will keep hot twenty -minutes to an hour, to blend ingredients. - - -SPRING VEGETABLE SOUP - - Green peas, 1 cup. - Onion, 1. - Egg yolk, 1. - Soup stock, 3 cups. - Salt. - Shredded lettuce, 1 head. - Parsley, 1 small bunch. - Water, 1 cup. - Butter, size of egg. - -Put in the stew-pan the lettuce, onion, parsley, and butter, with the -water; let simmer till tender; season with salt; when done strain off -the vegetables and put two-thirds of the liquid in the stock. Beat up -the yolk with the other third. Put it over the fire, and at the moment -of serving add this with the vegetables to the soup. - - -TURNIP AND RICE SOUP - - Turnip, medium sized, 1. - Milk, 3 cups. - Butter. - Washed rice, 1/3 cup. - Cream, 1 cup. - Croutons or toast. - -Pare a medium-sized turnip, slice, and put with rice and butter into -saucepan with sufficient water to cook; let simmer till tender, rub -through a fine sieve and return to the saucepan. Mix in enough milk to -make of the proper consistency; stir over the fire and let simmer ten -or fifteen minutes; then stir in a lump of butter and cream; serve with -croutons. - - -GERMAN LENTIL SOUP - - Lentils, 3/4 cup. - Carrot, a few slices. - Nut butter, 1 tablespoonful. - Celery, one sprig, or a little celery salt. - Salt. - Water, 4 cups. - Turnips, a few slices. - Apple sauce, 1/2 cup. - Onion, 1. - -Boil lentils in the water with the onion, carrot, turnip, and celery; -boil gently about one and one-half hours; put through a sieve and -return to soup kettle; add nut butter and apple sauce. Bring to a -boil, salt, and serve. - -If necessary, add a little boiling water or rich milk to thin the soup. - - -LENTIL AND TOMATO SOUP - - Lentils, 1 cup. - Water, 4 cups. - Nut butter, 1 tablespoonful. - Salt. - Onion, 1. - Stewed tomatoes, 2 cups. - Browned flour, 1 tablespoonful. - -Stew the lentils with the onion in the water one hour; add stewed -tomatoes, nut butter, and browned flour; bring to a brisk boil, season -with salt, press through a colander, reheat, and serve. - - -RICE AND NUT SOUP - - Vegetable stock, 5 cups. - Sage, 1/4 teaspoonful. - Rice, 3 tablespoonfuls. - Salt. - -Boil twenty minutes and serve. - - -BARLEY AND NUT SOUP - - Rice, 2 tablespoonfuls. - Vegetable stock, 4 cups. - Barley, 1/4 cup. - Salt. - -Cook the barley and rice until perfectly done in about one and -one-half cups of water; add stock, salt to taste, reheat, and serve. - - -NUT AND OLIVE SOUP - - Soup stock, 4 cups. - Ripe olives, chopped, 12. - Browned flour, 1 tablespoonful. - Tomato, strained, 1/2 cup. - Lemon juice, 1 teaspoonful. - Nut butter, 2 tablespoonfuls. - -Emulsify the nut butter in a little of the stock, add the remaining -stock and the rest of the ingredients, except the browned flour, which -should be added after the soup has boiled. Salt, and serve. - - -LENTIL AND NUT SOUP - - Lentils, 3/4 cup. - Oil, 1 tablespoonful. - Large onion, 1. - Vegetable stock, 4 cups. - -Cook lentils till tender and put through a colander; in the meantime -brown the chopped onion in the oil; add to the lentil pulp, mix with -stock, salt, reheat, and serve. - - -NUT NOODLE SOUP - - Vegetable soup stock, 6 cups. - Nut butter, 2 tablespoonfuls. - Noodles. - -Mix the nut butter in a little of the stock until smooth and thin; then -add remainder of stock, salt, boil, add noodles, cook about twenty -minutes, serve. - - -NUT AND PEA SOUP - - Green peas, 4 cups. - Vegetable soup stock, 6 cups. - Salt, 2 tablespoonfuls. - -Boil peas till tender, rub through a colander, and add to soup stock. -Salt, reheat, and serve. - - -NUT AND BEAN SOUP - - Beans, 1 cup. - Salt, 1 tablespoonful. - Vegetable soup stock, 4 cups. - A little thyme. - -Cook beans in just enough water to prevent scorching. When done rub -through a sieve or colander; add the vegetable soup stock, thyme, and -salt. Reheat, and serve. - - -NUT AND ASPARAGUS SOUP - - Finely cut asparagus, 4 cups. - Vegetable soup stock, 4 cups. - Salt. - -Cook till asparagus is very tender; put through a sieve; add stock and -salt; reheat, and serve. - - -BROWN BEAN SOUP - - Water, 2 quarts. - Tomatoes, 1 cup. - Onion, 1/4. - Small bunch of herbs, anise, laurel, etc. - Salt. - Brown beans, 1 cup. - Leek, 1/4. - Juice of 1 lemon. - -Cook beans in water till soft, then add vegetables and herbs; after the -soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, -and serve. - - -WHITE BEAN SOUP - - White beans, 1 cup. - Onion, medium sized, 1. - Salt, 1 teaspoonful. - Water, 2 quarts. - Nut butter, 1 tablespoonful. - -Stew the beans and onions in the water until tender; add nut butter and -salt; press through a sieve, bring to a boil, and serve. The addition -of some cream will improve this soup. - - -SAGO SOUP - - Sago, 1/2 cup. - Egg, 1. - Boiling milk, 4 cups. - Boiled cream. - -Wash the sago, add it to the boiling milk, and simmer till the sago is -dissolved and forms a sort of jelly. At the moment of serving add the -beaten yolk of an egg and a little cream previously boiled. - - -BEAN TAPIOCA - - White beans, 3/4 cup. - Tapioca, 1/2 cup. - Salt. - Water, 4 cups. - Hot water. - Cream. - -Cook beans in water till well done; press through a strainer, add -tapioca, and cook till clear; add hot water to make of proper -consistency; season with salt and cream; heat well, and serve. - - -GREEN PEA SOUP - - Green peas, in pod, 4 quarts. - Spinach leaves, 1 handful. - Sliced lettuce, 1 head. - Dash of lemon juice. - Salt, 1/2 teaspoonful. - Sugar, 1 teaspoonful. - Boiling water, 6 cups. - Cucumber sliced, 1/2. - -Shell peas and throw into a dish of cold water; break the shells and -put them into a kettle with boiling water; set over the fire and simmer -half an hour. Remove pods, and add lettuce, spinach, salt and sugar. -Let boil till the spinach and lettuce are pulpy, take up, and run -through a puree sieve; boil the peas and cucumber in a little water, -mash and rub through a sieve; mix with the soup, season with salt and a -dash of lemon juice. Serve with croutons. - - -RICE SOUP - - Rice, 1/4 cup. - Salt, 1 teaspoonful. - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 3 cups. - Egg yolk, 1. - Flour, 2 teaspoonfuls. - -Boil the rice in the water for forty minutes, or until perfectly soft, -adding salt; add sufficient boiling water from time to time to keep the -original amount; press through a sieve and thicken with well-beaten -yolk of egg, milk, flour, and butter. Add a little more salt if -necessary; serve with toasted crackers or zwieback sprinkled with -crumbs of cottage cheese. - - -LIMA BEAN SOUP - -Lima bean soup may be prepared same as white bean soup, omitting the -tapioca. - - -BREAD BISQUE - -Dry sifted bread crumbs, one cup, added to cream soup, four cups. - - -TOMATO BISQUE NO. 1 - - Tomatoes, 1/2 quart can. - Flour, 1 tablespoonful. - Nut butter, 1 tablespoonful. - Milk, 4 cups. - Butter, 1 tablespoonful. - Salt. - Bay leaf, 1. - Onion, small, 1. - -Place butter in pot, add one bay leaf, one small onion; let braize till -light brown, add flour, and stir until flour is well mixed; add hot -milk, slowly stirring constantly to keep smooth; add nut butter, which -should be emulsified first with the tomato, then add slowly stirring -briskly; salt, heat thoroughly, strain; reheat, serve. - - -TOMATO BISQUE NO. 2 - - Strained tomatoes, 4 cups. - Peanut butter, about 4 tablespoonfuls. - Salt. - -Put tomatoes in double boiler, set on the range, and when scalding hot -add the nut butter emulsified in enough water to pour readily, mix -together and salt to taste. Use plenty of salt to bring out the flavor. - - -ROLLED OATS SOUP - - Chopped onion, 1. - Celery salt. - Left-over porridge, 1 cup. - Milk, 2 cups. - Butter, 1 tablespoonful. - Bay leaf. - Water, 2 cups. - Salt, 1 teaspoonful. - -Into a saucepan put the chopped onion and butter; cook carefully, -without browning the butter, until the onion is perfectly soft; then -add celery salt, bay leaf, and porridge; stir for a moment, then add -water and milk; bring to a boil and strain; add salt, reheat, and serve. - - -FAMILY FAVORITE - - Soup stock, 4 cups. - Sliced okra, 1 pod. - Salt. - Stewed tomatoes, 1/2 cup. - Water, 1 cup. - -Mix all together and boil one hour; strain, reheat, and serve. - - -NUT MEAT BROTH - - Water, 4 cups. - Almond meal, 1 cup. - Gluten meal or browned flour, 2 tablespoonfuls. - Salt. - -Let all boil together thoroughly, and serve. - - -PEA SOUP WITH VEGETABLE STOCK - - Scotch peas, 1 cup. - Vegetable soup stock, 4 cups. - Mint, 1/4 teaspoonful. - Salt. - -Cook peas till soft and put through a fine colander to remove the -hulls. Add soup stock and mint, reheat, salt, and serve. - -A cup of cream is a great improvement to this soup. - - -SAVORY POTATO SOUP - - Vegetable soup stock, 4 cups. - Potatoes, medium size, 2 or 3. - Mint, 1/3 teaspoonful. - Chopped onion, 1. - Salt, 1 teaspoonful. - Marjoram, 1/4 teaspoonful. - -Cook the potatoes and onion till soft. Put through a colander, add the -soup stock, mint, marjoram, and salt, which have been simmered together -half an hour. Heat well, and serve. - - -CELERY AND TOMATO SOUP - - Celery heart, 1. - Soup stock, 2 cups. - Celery salt. - Tomato, 2 cups. - Salt. - -Chop celery rather fine, and cook in a little water till tender; add -the tomato, salt, and soup stock; heat well, and serve. - - -NUT AND CREAM OF CORN SOUP - - Sweet corn rubbed fine, 1 quart can. - Vegetable soup stock, 4 cups. - Salt, 1 heaping tablespoonful. - -Bring to a boil, rub through a colander, reheat, and serve. - - -ARTICHOKE SOUP - - Artichokes, 6. - Onions, small, 2. - Sage, 1/4 teaspoonful. - Lemon juice, 1 tablespoonful. - Salt. - Water, 2 quarts. - Protose, 1/8 pound. - Bay leaf. - Browned flour, 1 tablespoonful. - -Select prime, green, globe artichokes before they have developed; cut -off the stems, trim off the hard leaves round the bottom, and cut -off the upper quarter of the artichoke leaves. Put the water in soup -kettle; add the artichoke, onions, and protose. Let simmer gently for -two hours, then add sage, bay leaf, and lemon juice. Thicken with -browned flour. Let all boil together a few minutes, then press through -a colander, salt, reheat, and serve. - - -IMPROMPTU SOUP NO. 1 - - Onion, 1. - -Slice into heated saucepan with - - Savory or green herbs, 1 pinch. - Butter, 1 tablespoonful. - -Let brown two or three minutes, then add - - Nut butter, 1 tablespoonful. - -Brown a little longer, then add - - Stewed tomatoes, 1 cup. - Hot water, 3 cups. - -Let all boil together and thicken with gluten; salt, strain, and serve. - - -IMPROMPTU SOUP NO. 2 - - Malted nuts, 1/2 cup. - Browned flour, 1 tablespoonful. - Flour, 1 tablespoonful. - -Mix, and dissolve in a little milk, then add - - Milk, 3 cups - -and heat to boiling point, stirring often to prevent scorching; set -back far enough to keep from boiling, then whip into the broth - - Eggs well beaten, 4. - -Salt, and serve. - - -CREOLE SOUP - - Water, 2 cups. - Tomatoes, 1 pint. - Clove of garlic, 1. - Small turnip, 1. - Boiled rice, heaped tablespoonful. - Small carrot, 1. - -Boil all together, season with a little salt, rub the vegetables -through a sieve, and thin to the consistency of cream with hot water or -nut cream. - - -PALESTINE SOUP - - Jerusalem artichokes, 12. - Celery, 1 sprig. - Boiled cream, 1 pint. - Croutons. - Leek, 1 sprig. - Salt. - Nutmeg. - -Wash and peel the artichokes, put over them cold water sufficient to -cover, add leeks, celery, and salt. Simmer an hour and a half. Press -through a sieve, put back on the stove, and beat into it a pint of -boiled cream. Add a little nutmeg. Serve with croutons. If too thick, -add a little hot milk or cream. - - -FRUIT SOUP (PINEAPPLE) - -Thicken pineapple juice with arrowroot. Serve cold with a bit of -pineapple glace in each cup. - - -CHOCOLATE SOUP - - Chocolate (Sanitas), 1/4 pound. - Water, 2-1/2 cups. - Sugar, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Milk, 1 quart. - Ground cinnamon, 1 teaspoonful. - Whipped cream, 1 cup. - -Soak the chocolate in two cups of the water; when soft put to cook; -when it boils add the sugar and flour rubbed smooth in the rest of the -water. Cook slowly for five minutes and add the hot milk. Strain, stir -in the cinnamon and whipped cream. Serve at once with crisps or wafers. -Blanched almonds toasted are served with the soup. - - -FRUIT SOUP - - Strawberry, or other juice, 1 cup. - Pineapple juice, 1 cup. - Lemon juice, 1 tablespoonful. - Sago, 1 tablespoonful. - Sugar, 1 tablespoonful. - Chipped ice. - -With the strawberry or other juice cook the sago; add the pineapple -juice and sugar; cool, and serve in sherbet cups with chipped ice. - - -FRUIT SOUP (SWEDISH) - -Boil prunes and raisins slowly till tender, sweeten and save the juice; -boil sago till clear, mix with the fruit and juice, and serve very -cold. - - -FRUIT SOUP (ORANGE) - -Thicken orange juice with arrowroot, and serve very cold in cups with a -bit of candied orange peel on top of each glass. - - -FRUIT SOUP (LEMON) - -Make a strong lemonade, thicken with arrowroot, serve very cold with a -bit of candied lemon peel or candied ginger in each glass. - - -FRUIT SOUP (MARQUISE) - -Take two parts red raspberry juice and one of currant, sweeten, thicken -with arrowroot and sago; candied orange peel or blanched and shredded -almonds are a dainty addition. - - -FRUIT SOUP (CRANBERRY) - -Thicken some sweetened cranberry juice with arrowroot, and serve cold -in cups, as a first course at a Christmas or New Year's dinner. - - -FRUIT SOUP (GRAPE) - -Thicken bottled grape juice with arrowroot, and serve cold with chipped -ice. This is refreshing for invalids. - - -FRUIT SOUP (CHERRY) - -Thicken cherry juice with arrowroot, and serve with other fruit soups; -garnish with black cherries in their season. - - -FRUIT SOUP (STRAWBERRY) - -Thicken fresh strawberry juice with arrowroot and put on ice to chill; -put a layer of chipped ice on top of each cup before serving, and lay a -ripe strawberry, stem and all, on top of each glass. - - -RAISIN, APPLE, OR PRUNE SOUP - -Either seedless raisins, apples, or prunes may be added to sago soup. -The soup should then bear the name of the fruit used. - - - - -_ENTREES_ - - -MOCK WHITE FISH - - Rice flour, 1/3 cup. - Butter, 1 scant teaspoonful. - Mace, 1/4 teaspoonful. - Salt to taste. - Milk, 1 cup. - Onion grated, 1 tablespoonful. - Potatoes, mashed, 3 cups. - -Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, -and salt. Cook all ten minutes, stirring frequently. Have the potatoes -ready, freshly cooked and mashed; while hot add the rice mixture, and -put into a pan to cool. When cool, cut in slices about five inches -long, dip in egg and crumbs, put in oiled pan, and bake until nicely -browned. Serve with parsley sauce. - - -FILLETS OF VEGETARIAN SALMON - - Milk. 1-1/2 cups. - Farina, 1/2 cup. - Tomatoes, cooked and strained, 1/2 cup. - Egg, 1. - Salt to taste - Nuttolene, 1/2 cup. - Eggplant, boiled and mashed, 1-1/2 cups. - Bread crumbs, fine and dry, 1 cup. - Color, vegetable red enough to make salmon color. - -Cook and mash the eggplant, stir the nuttolene to a cream in a little -of the milk, then add the rest of the milk, the eggplant, tomatoes, -and salt. Set in double boiler; when scalding hot, add the farina and -bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. -Remove from the range, stir in the raw egg and the color, mixing till -the color is perfectly blended. Turn into a deep pan to cool; should be -about two inches deep. When cold cut into slices, egg, crumb, and bake. -Serve with parsley sauce. - - -PROTOSE ROAST WITH OLIVE SAUCE - - Protose, 3/4 pound. - Chopped onion, small, 1. - Parsley, 1 tablespoonful. - Boiling water, 2 cups. - Butter, 1 tablespoonful. - Bread crumbs, 2 cups. - Eggs, 2. - Salt to taste. - -Put the onion, parsley, and butter into the boiling water, and thicken -with bread crumbs stiff enough to cut nicely when done. Into this -mixture put one hard-boiled egg chopped fine, and break in one raw egg -to make it hold together. Salt to taste. Put a layer of this filling -into a baking-pan, then a layer of protose cut in thin slices, then -a layer of the filling, and another layer of the protose, and last -another layer of the filling. Bake in a moderate oven one hour. Serve -with olive sauce. - - -MOCK TURKEY WITH DRESSING - - German lentils, 1 cup. - Chopped walnut meats, 1/2 cup. - Milk, 1 cup. - Salt. - Celery salt. - Granola or bread crumbs. - Minced onion, 1/4 cup. - Chopped celery, 1 cup. - Eggs, 2. - Sage. - Sliced bread. - -1. Thoroughly wash the lentils and soak overnight. Boil slowly until -tender and run through colander. Add the walnut meats, one egg, and the -minced onion browned with the chopped celery in a little oil. Add salt -and sage to taste. Thicken with granola or bread crumbs. - -2. Dip thin slices of bread in a mixture of one egg and a cup of milk, -or thin slices of nuttolene may be used instead. - -Make alternate layers of 1 and 2. - - -DRESSING NO. 1 - - Stale bread crumbs. - Hot milk, 2 cups. - Eggs, 1 or 2. - Butter, 1 tablespoonful. - -Mix bread crumbs with hot milk, eggs, and butter. Season with salt, -sage, and onions. Serve with cranberry sauce. - - -DRESSING NO. 2 - - Large onions, 2. - Fresh bread crumbs, 1 cup. - Milk, 3/4 cup. - Sage, 1 tablespoonful. - Beaten eggs, 2. - Chopped parsley, 2 tablespoonfuls. - Butter, 1/4 cup. - Salt to taste. - -Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the -milk; then mix all ingredients together. Stir the mixture over the fire -until it is reduced to a thick paste, without allowing it to boil. - -Serve a slice of the roast with a spoonful of dressing on one end and -cranberry sauce on the other. - - -ROAST DUCK (VEGETARIAN STYLE) - - Lentil pulp, 1-3/4 cups. - Minced onion, 1/4 cup. - Chopped parsley, 1/3 cup. - Stale bread crumbs, ground fine, 1 cup. - Eggs (one hard-boiled), 3. - Butter, 1 teaspoonful. - Chopped walnuts, 1/2 cup. - -Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, -minced onion, and chopped parsley browned in a little oil, one -teaspoonful of butter, and salt to taste. Mix well and put one-half -of this mixture in an oiled baking pan, then a layer of the following -mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a -little grated onion, one egg, and salt and sage to taste. Finish with -a layer of the lentil mixture. Bake, and serve with gravy. - - -NUTTOLENE ROAST - - Nuttolene, 1 pound. - Bread crumbs. - Hot water, 1 quart. - Salt and sage to taste. - -Put the nuttolene through a vegetable press, or work smooth with a -knife or spoon; add the hot water and beat to a cream. Add salt and -sage, and thicken with bread crumbs stiff enough to retain its shape -when moulded. Press into a deep buttered bread-pan and bake till nicely -browned. Turn out of the pan and slice. Serve with any good brown sauce -or walnut gravy. - - -MOCK VEAL LOAF - - Nuttolene, 1/4 pound. - Minced protose, 1/2 pound. - Egg, well beaten, 1. - Milk, 1/4 cup. - Sage, 1/4 teaspoonful. - Ground mace, 1/4 teaspoonful. - Butter size of an egg. - 1 small onion, braized in the butter. - -Cracker or zwieback crumbs enough to make a stiff mixture. Mix all -together, salt to taste, and bake in a deep bread-pan. Garnish with -parsley or young celery hearts. - - -VEGETARIAN ROAST - - Nut food, 1/3 pound. - Onion, 1/2. - Egg, 1. - Hot water, 2 cups. - Butter, 2 teaspoonfuls. - Bread crumbs or granola. - -To the water add the nut food minced, minced and browned onion, and -butter. Thicken with toasted bread crumbs or granola until quite stiff. -Add the beaten egg, salt, and a little sage if desired. Put in oiled -pan and bake. Serve with gravy. - - -ROAST OF PROTOSE - - Protose, 1 pound. - Strained tomato, 1/2 cup. - Chopped onion, 1. - Nut butter, 2 tablespoonfuls. - Browned flour, 2 tablespoonfuls. - Sage. - -Cut the protose lengthwise through the center, then cut each half -in six pieces. Place in a deep baking-pan, let the first piece lean -slantingly against the end or side of the pan, the second against -the first, and so on. Sprinkle this with finely chopped onion, and a -little powdered sage, and pour over it a nut cream made of two heaping -tablespoonfuls of nut butter emulsified, in enough hot water to cover -the protose. Add to this the browned flour, rubbed smooth in a little -tomato. Salt to taste. A little celery salt may be used if desired. -Cover and bake till the gravy is thick and brown. - - -HAMBURGER LOAF - - Lentils, raw, 1 cup. - Protose, 1/2 pound. - Cooking oil, 2 tablespoonfuls. - Salt. - Chopped onion, 1/2 cup. - Eggs, 5. - Bread crumbs. - -Cook the lentils until tender, then simmer as dry as possible. Put -through a colander, brown the onions in oil, and add to the lentils, -together with the protose and two of the raw eggs. Mix salt to taste, -and add enough bread crumbs so that it will mold nicely. - -Have the three remaining eggs boiled hard and the shells removed. -Put one-half the loaf mixture into a bread-pan, then put the three -hard-boiled eggs in a row through the center and cover with the -remaining mixture. Press down gently and bake. Serve with sauce -imperial. - - -NUT AND GRANOLA ROAST - - Minced nut food, 1/4 pound. - Onion, 1. - Oil, 1 tablespoonful. - Egg, 1. - Boiling water, 2 cups. - Granola. - -Brown the onion in the oil, then add the minced nut foods and boiling -water. Thicken with granola. Stir in the raw egg, and a little sage or -thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with -gravy. - - -CREAM NUT LOAF - - Dried bread crumbs, 2 cups. - Ground sweet corn, 1 cup. - Ground Brazil nuts, 1 cup. - Eggs, 2. - Sage. - Mashed peas, 1 cup. - Mashed potatoes, 1 cup. - Cream, 1/2 cup. - Salt. - -Mix all thoroughly together, press in a deep bread-pan, and bake a nice -brown. Serve with a sauce made of one part sweet cider and two parts -grape juice, thickened with a little corn starch. - - -IMPERIAL NUT ROAST - - Pea pulp, 1-1/2 cups. - Chopped walnuts, 1-1/2 cups. - Bread crumbs, 1 cup. - Sage. - Lentil pulp, 1-1/2 cups. - Egg, 1. - Salt. - Milk to moisten. - -Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a -deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, -and salt. This should be just stiff enough to spread easily. Cover with -the remaining pea and lentil mixture. Baste with cream, put in the -oven, and brown. - - -WALNUT LOAF - - Chopped walnut meats, 1/2 cup. - Egg, 1. - Boiling water, 2 cups. - Olive oil or butter, 1/2 tablespoonful. - Bread crumbs, 2 cups. - Salt to taste. - -Mix walnut meats and crumbs together, pour over the boiling water, mix -well, add the raw egg, butter, and salt, stir thoroughly, press into -buttered bread-pan, and bake. - - -WALNUT ROAST - - Granola, 2 cups. - Ground walnuts, 1 cup. - Milk or cream, 1 quart. - Eggs, 4. - -Soak the granola in the milk or cream for ten minutes and add the -walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. -Grease a baking-pan, turn in the mixture, and bake thirty-five to forty -minutes. - - -CEREAL ROAST - - Cream, 4 Cups. - Nut meal, 1 cup. - Onion, chopped fine, 1. - Sage. - Gluten, 1/2 cup. - Bread crumbs, 1-1/4 cups. - Salt. - -Mix all together and bake in a moderately hot oven. - - -NUT AND TOMATO ROAST - - Celery, 1 root. - Granola, 1-1/2 cups. - Eggs, 5. - Nuttolene, 1/2 pound. - Tomatoes, 2 cups. - Onions, 3. - Protose, 1/2 pound. - -Chop the celery and onions fine, put into a saucepan with enough -cooking oil to prevent burning, and cook until a rich brown, stirring -occasionally. Add to this one quart of boiling water and the tomatoes. -Boil for fifteen to twenty minutes. Then remove and strain as much as -possible through a soup strainer. Take three and one-half cups of this -gravy and mix with it the granola, eggs, and salt to taste. Have ready -the protose and nuttolene cut into thin slices. Put in a layer of the -granola mixture into a big baking-pan, then a layer of protose, then -granola, then nuttolene, and so on until all is used, finishing with -the granola mixture. Bake forty-five minutes or until a nice brown. -Remove from the fire, let cool a little, turn out on a platter, and -serve with the remaining gravy. - - -DRIED PEA CROQUETTES - - Dried peas, 1-1/2 cups. - Egg, 1. - Salt. - Olive oil, 2 teaspoonfuls. - Bread crumbs. - -Cover the peas with water and soak overnight. Drain and cook in fresh -boiling water until tender. Drain, press through a colander, add a -little salt and olive oil. Mix thoroughly and form into small rolls -about three inches long. Dip in beaten egg, roll in bread crumbs, and -bake in a quick oven. Serve with tomato sauce. - - -CHICKEN CROQUETTES - - Mashed potato, 1/2 cup. - Toasted bread crumbs, 1/2 cup. - Nut butter, 1/4 cup. - Hard-boiled egg, chopped fine, 1. - Browned onion, 1/4 cup. - Sage, 1 teaspoonful. - Hot water, 1/2 cup. - Chopped walnuts, 1/4 cup. - Minced nuttolene, 2 tablespoonfuls. - Beaten egg, 1. - Boiled rice, 1 cup. - Salt, 3 teaspoonfuls. - -Mix all together and form into croquettes; dip into beaten eggs and -milk, roll in browned bread crumbs which have been oiled or buttered, -and bake. - - -HASHED PROTOSE CROQUETTES - - Protose, 1 pound. - Butter, 1 tablespoonful. - Salt. - Potatoes, 1 pound. - Eggs, 4. - Mace. - -Boil the potatoes, mash, add the minced protose, the yolk of three -eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, -crumb, and bake. - - -EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. - -Break an egg into a bowl or deep saucepan, break up with a fork, add -a tablespoonful of hot water to soften the albumen of the egg, and -mix till free from lumps, but do not beat in too much air. Dip the -croquettes in the egg, roll in crumbs, and bake. - - -PROTOSE WITH BROWNED POTATOES - -Peel and slice potatoes three-fourths of an inch thick. Cut protose -in strips same thickness. Place in a pan two slices of potatoes and -one of protose, and repeat same until the pan is full. Pour over this -vegetable stock sufficient to cover. Bake in the oven till the potatoes -are done and nicely browned. - - -NUT FRICASSEE WITH BROWNED SWEET POTATOES - -Cut some nut food into half-inch cubes and pour over it a thick, brown -or white gravy sufficient to cover well. Let it simmer about one hour. -Peel and steam or boil potatoes until tender, but not overdone. Put -them in a baking dish with a little butter or olive oil, salt, and bake -in a quick oven until nicely browned. Serve with the fricassee. - - -FRIJOLES WITH PROTOSE MEXICANO - - Mexican beans, 1/2 cup. - Vegetable stock, 1 cup. - Mace. - Diced protose, 1/4 pound. - Strained tomatoes, 1 cup. - Salt. - -Cook the beans in just enough water to prevent scorching. When done, -have ready a stock made of the vegetable stock, tomatoes, mace, and -salt. Pour over the beans, together with the protose, and let simmer -for an hour or more. - - -FRICASSEE OF PROTOSE WITH POTATO - -Serve a spoonful of nice white mashed potato on an empty platter; press -a slice of broiled protose up against the potato, and serve with a -spoonful of brown gravy. Garnish with parsley. - - -GREEN CORN AND TOMATO - - Corn pulp, 3 cups. - Strained tomatoes, 1 cup. - Butter, 1 tablespoonful. - Salt. - -Scrape the given amount of corn from the cob, add the tomatoes and -butter, simmer until the corn is tender; salt, and serve as a vegetable. - -Cold boiled corn cut from the cob may be substituted for the fresh -corn, if desired. - - -MOCK CHICKEN RISSOLES - - Protose, 1/2 pound. - Nuttolene, 1/2 pound. - Milk, 1/2 cup. - Mace. - Flour, 1 tablespoonful. - Butter, 1/4 cup. - Salt. - -Put the butter into a saucepan; when hot stir in the flour, and stir -until brown; add the hot milk, salt, and mace, and let cook a few -minutes. Chop the nut food fine and mix into the sauce. Have ready some -tart shells made of rich pie paste; fill with the mixture. The sauce -should be cool before adding the nut food. - - -NEW ENGLAND BOILED DINNER - - Potatoes, 4-1/2 cups. - Turnips, 1 cup. - Onions, 2 cups. - Carrots, 1-3/4 cups. - Cabbage, 2-1/2 cups. - -Cut the potatoes, carrots, and turnips in three-quarter inch cubes; -slice the onions and cut the cabbage into pieces about one and one-half -inch square. Boil the potatoes and onions together. The carrots turnips -and cabbage may also be cooked together in salted water. When all are -done, mix together, and serve with slices of protose or other nut food -that has been braized in a tomato or brown sauce. - - -NUT AND VEGETABLE STEW - - Nuttolene, 1 cup. - Turnips, 3/4 cup. - Chopped celery, 1/2 cup. - Bay leaf, 1. - Salt. - Carrots, 1-1/2 cups - Potatoes, 1-1/2 cups. - Onion, small, 1. - Butter, 1 lump. - -Put all on, except nuttolene and potatoes, and boil one hour. Then add -potatoes and nuttolene and cook slowly until potatoes are done. Salt to -taste. Thicken with a little flour, work smooth with a lump of butter. -A little protose might also be added. - - -STEWED PROTOSE (SPANISH) - - Butter, 1 tablespoonful. - Minced parsley, 1 tablespoonful. - Tomatoes, 4 cups. - Onions, 4. - Flour, 2 tablespoonfuls. - Protose, 1 pound. - -Put the butter into a saucepan and add the sliced onion, minced -parsley, and cook ten minutes. Then stir in the flour, mix well, and -add the tomatoes. Stir well to free from lumps. Cover and cook twenty -to thirty minutes. Slice the protose into small pieces and simmer in -sauce ten minutes. Salt, and serve. - - -PROTOSE FRICASSEE - - Tomatoes, 1 cup. - Minced parsley, 1 teaspoonful. - Protose, 1 pound. - Vegetable stock, 2 cups. - Mixed herbs, 1/2 teaspoonful. - Onion, 1. - Eggs (yolks), 2. - -Mince the onion and braize in a little butter or olive oil five -minutes; add the minced parsley strained tomatoes, mixed herbs, and -vegetable broth. Bring to a boil and add the protose, cut into cubes or -diamonds of one-half inch. Cook for a few minutes and thicken with a -few spoonfuls of flour rubbed smooth in a little water. Salt to taste, -and serve. Just before serving add the beaten yolks. - - -PROTOSE STEAK SMOTHERED IN ONIONS - - Protose, 3/4 pound. - Cooking oil, 1/2 cup. - Salt. - Onions, large, 6. - Vegetable stock, 2 cups. - -Cut the protose into twelve slices, lay half of them in an oiled -baking-pan; have the onions sliced and lightly browned in the oil. -Cook half of the onions over the protose, then put on the rest of the -protose, then the remainder of the onions, pouring the vegetable stock -over all. Salt to taste. Bake until the stock is reduced to a rich -brown gravy. - - -PROTOSE SMOTHERED WITH TOMATOES - - Protose, 3/4 pound. - Butter, 1/2 cup. - Salt. - Tomatoes, 12. - Sugar, 2 tablespoonfuls. - Celery salt. - -Cut protose into twelve slices and cut each tomato in half. Put one -slice of tomato in a baking-pan; on this put a slice of the protose, -then a slice of tomato on top, and so on, making twelve orders in all. -Chop the butter in little pieces and sprinkle over, also the salt and -celery salt. Cover and bake until the tomato is nearly done. Then -remove the cover and brown very lightly. Serve two slices to each -person, garnished with parsley. - - -PROTOSE POT ROAST - - Protose, 3/4 pound. - Strained tomatoes, 1 cup. - Vegetable soup stock, 2 cups. - Salt to taste. - -Mix the vegetable stock with the strained tomatoes, salt to taste, -and pour over the protose, which has been sliced and placed in a -baking-pan. Bake one hour. - - -BRAIZED PROTOSE AND CABBAGE - -Braize protose according to the recipe, and serve with boiled cabbage. - - -PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS - -By putting a layer of sliced raw potatoes in the bottom of the pan and -covering with the protose, onions, and stock, we have protose steak and -potatoes smothered with onions. - - -PROTOSE PILAU - - Water, 3/4 pint. - Rice, cooked, 1 cup. - Butter, 1 teaspoonful. - Protose, 1/2 inch cubes, 1/4 pound. - Minced onion, 1 tablespoonful. - -Let simmer ten or fifteen minutes; thicken with browned flour, two -heaping teaspoonfuls, mixed with strained tomatoes to consistency to -pour easily. Salt and celery salt to taste. - - -PROTOSE PATTIES (PLAIN) - - Protose, 1 pound. - Salt. - Cream, 3 tablespoonfuls. - Eggs, 2. - Bread crumbs. - -Thoroughly crush the protose and mix with the salt and one egg. Form -into patties, roll in egg and cream, then in bread crumbs. Bake in -greased pan till lightly browned. If desired, the crumbs may be -slightly moistened with cream. - - -BRAIZED PROTOSE - - Protose, 12 slices. - Vegetable stock, No. 2, 3 cups. - Sage. - Minced onion, medium size, 1. - Butter. - -Butter a deep pan and sprinkle with the minced onion and sage. On this -lay the slices of protose, cut a little less than half an inch thick. -Cover the pan and put into the oven to brown, turning the protose once, -and watching carefully that the onions do not burn. Remove from the -oven and cover with the vegetable stock. Cover and return to the oven, -and bake until the stock is reduced to a thick, brown gravy. - - -PROTOSE CUTLETS WITH MASHED POTATO - - Protose, 1/2 pound. - Milk, 1 cup. - Brown sauce. - Egg, 1. - Granose flakes. - -Cut protose into six slices as for protose steak. Dip in beaten egg and -milk, and roll in granose flakes. Do this the second time, and bake in -brown sauce about thirty minutes. Serve with mashed potato. - - -NUT LISBON STEAK - - Protose, 6 large slices. - Brown gravy, 3 cups. - -Broil or fry the protose a nice brown (but do not burn) and drop into -the gravy (any good brown gravy will do); let simmer an hour or two. -Serve hot with a spoonful of the gravy. - -More protose may be used if desired. - - -PROTOSE AND TOMATO - - Protose, 6 large slices. - Tomato, cooked and strained, 2 cups. - Corn starch, 1 teaspoonful. - Salt to taste. - -Cut the protose in rather thick slices and lay in a flat baking-pan -(one about two inches deep will answer nicely); boil the tomatoes and -thicken with the corn starch; add the salt, and pour over the protose. -Bake slowly in a moderate oven. Do not bake too dry. The protose should -be nice and juicy with the tomatoes when done. The corn starch may be -omitted if desired. - - -BAKED PROTOSE WITH MACARONI - - Macaroni (not cooked), 1-1/2 cups. - Oil, 1 tablespoonful. - Flour, 1/3 cup. - Salt. - Minced protose, 1 cup. - Minced onion, medium size, 1. - Milk, 2 cups. - -Break the protose in one-inch lengths. Drop in three quarts of boiling -water, previously salted. Boil from one-half to three-quarters hour, -turn into colander, and pour cold water over it. Drain and turn into -baking-pan. - - -SAUCE - -Put the oil in a stew-pan, add the onion, braize till nicely browned, -then add the flour, and stir until brown. Add the milk, then the -protose. Season with salt. Pour this sauce over the macaroni and -sprinkle with bread crumbs. Bake in a moderate oven till brown. - - -FRIZZLED PROTOSE IN EGGS - - Protose, 1 pound. - Eggs, 8. - Olive oil. - -Cut the protose into small, thin, narrow strips; put into a frying-pan -with a little olive oil, and when hot pour the well-beaten eggs over -it, stirring constantly, until the eggs are set. Serve hot on toast. - - -ESCALLOPED PROTOSE - - Protose, 1 pound. - Bread crumbs, 3/4 cup. - Potatoes, medium size, 4. - Brown sauce, sufficient to cover. - -Slice one-half the potatoes in a baking dish, sprinkle one-half the -bread crumbs over them; on the crumbs put half the protose cut into -thin slices; pour over some of the gravy to moisten. Add the remainder -of the ingredients in the same manner, making two layers. There should -be sufficient gravy to cover and cook the potatoes and protose. - - -EGGPLANT BAKED WITH PROTOSE - - Eggplant, medium size, 2. - Chopped onion, large, 1. - Salt. - Protose, 3/4 pound. - Vegetable stock. - -Peel and slice the eggplant in one-fourth inch slices, and cut the -protose into twelve slices. Put a layer of the eggplant in an oiled -pan, then a layer of protose, and sprinkle part of the onion over all. -Make another layer with the remainder and cover with vegetable stock. -Salt to taste, cover, and bake. Tomato may be used in place of the -stock if desired. - - -PROTOSE JAMBALAYA - - Butter, 1 tablespoonful. - Minced onion, 1. - Minced garlic, small, 1. - Flour, 1 tablespoonful. - Tomatoes, 1-1/2 cups. - Vegetable stock, 1-1/2 quarts. - Rice, 1 cup. - Minced protose, 3/4 pound. - Minced celery, 1/4 cup. - Salt, mace, and bay leaves. - -Put the butter into a saucepan, heat, add the onion and garlic, and -brown, then add the flour and brown, add the tomato, and cook a few -minutes, stirring to prevent flour from lumping. When nice and brown, -add vegetable stock and the seasoning; boil until the ingredients are -well blended; add the rice and boil till the rice is tender, stirring -often. To this add the minced protose that has been heated in a covered -dish in the oven. Mix and serve. - - -RAGOUT OF PROTOSE - - Protose cut in irregular pieces, 1 pound. - Hot water, 4 cups. - Browned flour, 1 tablespoonful. - Celery salt. - Strained tomatoes, 1-1/2 cups. - White flour, 1 tablespoonful. - Salt. - -Put all together, except the flour, and let simmer thirty or forty -minutes, adding enough boiling water from time to time to keep the -original quantity. Thicken with the flour, and serve. - - -PROTOSE CUTLETS - - (1) Protose, minced, 1 pound. - -Season with - - Salt. - Lemon juice. - Sage. - -Add a little - - Chopped parsley. - -Make a heavy white sauce with - - (2) Flour, 2 tablespoonfuls. - Milk, 3/4 cup. - -If desired, flour may be rubbed with - - Butter, 1 tablespoonful. - -Add salt to taste. - -Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or -croquettes. Dip into beaten egg, roll in bread crumbs that have been -moistened with melted butter, and brown in the oven. - - -PROTOSE CHARTREUSE - - Vegetable stock, 2 cups. - Egg, 1. - Salt. - Protose, 1/2 pound. - Rice, cooked, 1 quart. - Bread crumbs, sufficient to thicken. - -To the stock add the protose, bread crumbs, the egg unbeaten, and salt. -Mix thoroughly. Line a baking-pan with part of the rice, and fill in -the center with the protose mixture; cover with the rest of the rice, -and press down gently. Bake, and serve with browned sauce. - - -PROTOSE STEAK - -Split a pound of protose in two lengthwise, and cut into as many slices -as needed. Broil in a pan, and serve with brown sauce. - - -PROTOSE STEAK A LA TARTARE - - Minced protose, 1 pound. - Butter, 1 tablespoonful. - Mayonnaise, 3 tablespoonfuls. - Onion, 1. - Eggs, 6. - Onions and olives mixed, to garnish. - -Put the butter in a saucepan and set on the range. When hot, add the -onion and cook until brown; add the minced protose, a pinch of salt, -and mix. Form into balls, making a depression in each ball, and drop -an egg yolk in each depression. Bake until the eggs are done. Chop the -onions and olives, add the mayonnaise, and use as a garnish. - - -PROTOSE OR NUTTOLENE CUTLETS - - Protose or nuttolene, 6 slices, each large enough for a cutlet. - Eggs, 3. - Cream or rich milk, 2 cups. - Bread crumbs, buttered, 1-1/2 cups. - Salt. - -Beat the eggs, add the milk and salt, dip the slices of nut food in -this, and then in the buttered bread crumbs, and lay in a greased -baking-pan. Place the remaining bread crumbs with the milk, add salt, -and pour over the cutlets. If not enough to cover, a little milk may be -added. Put into the oven and bake till the mixture sets, or it may be -placed on the range, and when one side is browned turn and brown the -other side. - - -GOLDEN NUT CHARTREUSE - - Vegetable stock, 2 cups. - Corn meal mush, 1 quart. - Bread crumbs. - Egg, 1. - Protose, or other nut food, 1/2 pound. - Salt. - -Make the filling same as for protose chartreuse; line the pan with the -mush, put in the filling, and cover with mush. Bake, and when cold cut -into slices, egg, crumb, and bake. Serve with gravy. - - -LENTIL HASH - - Lentils, 1 cup. - Potatoes, medium size, 2. - Rice, 2 tablespoonfuls. - Egg, 1. - Onion, large, 1. - Tomato, 1. - Cooking oil, 1/4 cup. - Garlic, small piece. - -Boil the lentil, onion, tomato, potatoes, and rice together till soft; -chop very fine and add the cooking oil, egg, and a very small piece of -garlic, and salt to taste. Put into oiled pan and bake until brown. - - -LENTIL FRITTERS - - Lentils, 1 cup. - Rich milk, 1/4 cup. - Egg, 1. - Butter, 1 tablespoonful. - Flour, 3/4 cup. - -Cook lentils until tender, drain, press through a colander, add the -milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the -stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on -both sides, or bake in the oven. Garnish with parsley, and serve with -marmalade or apple sauce. - - -WALNUT LENTIL PATTIES - - Cooked lentils, 2 cups. - Eggs, 2. - Chopped walnuts, 3/4 cup. - Granola, or bread crumbs. - -Rub the lentils through a colander and add the chopped walnut meats, -one egg, and a pinch of salt. Thicken with bread crumbs or granola. -Form into patties, roll in egg and buttered crumbs, and bake. Serve -with gravy. - - -LENTIL PATTIES ON MACARONI - - Lentils, 1 cup. - Eggs, 2. - Chopped parsley, 1 teaspoonful. - Minced onion, 2 tablespoonfuls. - Olive oil, 2 tablespoonfuls. - Bread crumbs. - -Cook the lentils until tender and put through a colander. To this pulp -add the rest of the ingredients, using sufficient bread crumbs to make -stiff enough to form into patties. Dip the patties in egg and crumbs. -Brown in the oven. Serve on a platter with creamed macaroni. - - -WALNUT LENTILS - - Lentils, 1-1/2 cups. - Walnuts, 1 cup. - Butter. - -Cook the lentils in six cups of water until quite tender and the water -almost dried away. Press the lentils through a soup strainer. Grind -the walnut meats and add to the lentils. Add a little butter and salt -to taste. - - -LENTIL ROAST - - Lentils, 1-1/2 cups. - Butter, 1 tablespoonful. - Granola, 1 cup. - Eggs, 2. - Onion, small, 1. - Mixed herbs, 1 teaspoonful. - Ground walnuts, 1 cup. - Salt. - -Cook the lentils in sufficient water to prevent burning. When tender, -add the sliced onion, butter, mixed herbs, and salt to taste. Cook with -the pot closely covered for twenty-five to thirty minutes longer. - -Remove from fire, drain, press through a colander, and add the granola, -ground walnuts, and eggs. Mix well, press into a baking pan, and bake -forty-five minutes or until nicely browned. - - -LENTIL NUT ROAST - - Lentil pulp, 2 cups. - Egg, 1. - Toasted bread crumbs or granola. - Nut butter, 1/2 cup. - Dairy butter, 2 teaspoonfuls. - -Emulsify the nut butter in enough water to mix easily. Mix all together -and thicken with toasted bread crumbs or granola. Salt to taste. Put -in oiled pan and bake. Serve with gravy. A little thyme or sage may be -used if desired. - - -RICE MOLD - - Rice, 1 cup. - Milk, 2/3 cup. - Lemon or vanilla flavoring. - Egg, 1. - Sugar, 2 tablespoonfuls. - Stewed fruit. - -Wash clean and boil the rice in two quarts of water until done. Drain -off the water well. Add, while hot, a custard made of the egg, milk, -and sugar. Flavor with lemon or vanilla. Form into molds, and serve -with stewed prunes, peaches, or any other kind of fruit. - - -RICE AND BANANA COMPOTE - - Rice, 3/4 cup. - Milk, 3 cups. - Vanilla. - Bananas, 6. - Sugar. - -Bring the milk to a boil, thicken with corn starch or flour, and add -sugar to taste. Simmer the bananas in this sauce for half an hour. Add -vanilla. - -Rice for bananas: Cook the rice in two and one-fourth cups of water -in a double boiler till done. The rice should be soft and each grain -standing out separate when done. Make a layer of the rice, and serve -the bananas on it. - - -RICE AND EGG SCRAMBLE - - Rice, 2 cups. - Eggs, 4. - Milk, 4 cups. - -Thoroughly wash the rice and boil in salted water until tender and -drain. Scramble the eggs in the milk, add salt when nearly done, mix -with the rice, and serve hot. - - -SPANISH RICE - - Rice, 1 cup. - Garlic, medium size, 1/2. - Bay leaf, 1. - Minced celery, 1 stalk. - Tomatoes, 2 cups. - Minced onion, small, 1. - Oil, 2 tablespoonfuls. - Mace, 1/2 teaspoonful. - Flour, 2 tablespoonfuls. - Salt. - -Boil the rice until about half done, drain, and finish cooking in the -following sauce:-- - -Put the oil in a saucepan, add all the other ingredients except the -tomato and flour; set over the fire and stir occasionally, to prevent -burning, until brown. Then add the flour and stir till brown. Add the -tomato, let cook a few minutes, strain, and add to the rice. - - -CORN FRITTERS - - Green corn pulp, 1 pint. - Milk, 4 tablespoonfuls. - Flour, 1/2 cup. - Eggs, 4. - -Mix the corn, milk, flour, and yolks of the eggs together thoroughly. -Then fold in the well-beaten whites of the eggs, and fry by spoonfuls. - - -PROTOSE AND RICE CHOWDER - - Protose, 1/2 pound. - Rice, cooked, 1 cup. - Potatoes, 1/2 pound. - Butter, 1 tablespoonful. - Vegetable stock, 1 cup. - Bread, 1/4 loaf. - Cream, or milk, 1 cup. - Salt and mace to taste. - -Put the butter in a deep dish, melt, then add a layer of the protose, -sliced quite thin, then sprinkle with mace, salt, and bits of butter. -Then add a layer of the sliced potatoes, sprinkle with part of the -rice, then a layer of bread, then more salt, bits of butter, and minced -onion. Add the remainder in the same order, and pour over all one cup -of hot vegetable stock. Cover, set on range, and let simmer one-half -hour, then pour over all one cup of hot cream or milk, and serve. - - -NOODLES - - Butter, 1 tablespoonful. - Salt, 1/4 teaspoonful. - Eggs, 2. - Flour, to make a very stiff dough. - -Whip the egg until light, add the salt, and work in the flour, making -a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle -with flour to prevent sticking, and roll up into a long roll, rolling -crosswise. Then with a sharp knife cut into very thin slices and drop -into boiling salted water. Cook about twenty minutes. Drain, pour over -the melted butter, and serve hot. - - -VEGETABLE OYSTER A L'ITALIENNE - -Take macaroni broken into one-inch lengths, and boiled until tender, -and vegetable oyster which has been parboiled twenty minutes, and put -in alternate layers in a baking-pan. Pour over this a sauce made from -both of the liquors (macaroni and vegetable oyster) thickened with the -yolks of the eggs. Sprinkle with granola and bake until browned. - - -GREEN CORN CHOWDER (NEW ENGLAND STYLE) - - Corn pulp, fresh cut from the cob, 2-1/2 cups. - Diced protose, 1 cup. - Vegetable stock, 1 cup. - Parsley, chopped, 1 tablespoonful. - Bread crumbs. - Minced onion, medium size, 1. - Sliced potatoes, 2 cups. - Oil, 2 tablespoonfuls. - Salt. - -Brown the onion in the oil, and add the protose and vegetable stock. -When thoroughly heated, add corn pulp, mix all together, heat up well, -and salt. Put the sliced potatoes in cold water, drain, and put into a -pan of flour; shake the pan so as to cover the potatoes with flour. -Put half of the potatoes in a layer in the bottom of a baking-pan, -cover with half the corn and protose mixture, sprinkle with bread -crumbs and part of the parsley. In the same manner add the remainder -of the potatoes and mixture. Moisten with stock and bake until the -potatoes are done. - - -SQUASH FRITTERS - - Mashed summer squash, 2 cups. - Butter, 1 heaping tablespoonful. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Rich milk, 1/2 cup. - Flour, 1 cup. - Eggs, 2. - -Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten -yolks. Then fold in the stiffly-beaten whites. Brown on a griddle. - - -BEAN CROQUETTES - - Navy beans, 1 cup. - Olive oil, 1 tablespoonful. - Bread crumbs. - Salt, 1 level teaspoonful. - Beaten egg, 1. - -Cover beans with water, soak overnight, drain, and cook in fresh -boiling water until tender, or about an hour. Drain, press through -a colander, add salt and olive oil. Mix thoroughly and roll into -cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs -and bake in moderate oven. Serve with tomato sauce. - - -SCOTCH PEA LOAF - - Scotch pea pulp, 1-1/2 cups. - Egg, 1. - Poultry dressing or sage. - Nut food, 1 pound. - Butter, 2 teaspoonfuls. - -Stir all together, or thicken with toasted bread crumbs or granola; -bake. Serve with gravy. - - -BEAN AND NUT LOAF - - White beans, 1 cup. - Onion, 1/4 cup. - Sage. - Toasted bread crumbs or granola. - Chopped walnuts, 1 cup. - Egg, 1. - Salt. - -Thoroughly wash the beans and soak overnight. Boil thoroughly, and -when done rub through a colander. Add the chopped walnuts, egg, onion -braized in oil, sage, and salt to taste. Thicken with granola or -toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy. - - -CARROT SOUFFLE - - Mashed carrots, 1-1/2 cups. - Rich milk, 1 cup. - Toasted bread crumbs, or granola, 1-1/2 cups. - Braized onion, 1 tablespoonful. - Nutmeg, 1 level teaspoonful. - Yolks of eggs, 3. - -Beat the whites of the eggs very stiff and fold into the above mixture. -Put into oiled pan, and bake in moderate oven. - - -OKRA GUMBO (VEGETARIAN STYLE) - - Ripe tomatoes, 2 cups. - Water, 1-1/2 quarts. - Diced nuttolene, 1/4 pound. - Onion, medium size, 1. - Sliced okra, 2 cups. - Diced protose, 1/2 pound. - Butter, 1 tablespoonful. - Rice, boiled, 1 cup. - Salt, celery salt, mace. - Watercress, parsley. - -Cook the tomatoes and okra in the water. Brown the onion in the butter, -add the protose and nuttolene with the seasoning; brown all together -a few minutes; then add the tomato and okra; let all simmer for two -hours. Serve on platters on tablespoonful of boiled rice. Garnish with -the parsley or cress. - - -BAKED POT PIE - - Protose, 1 pound. - Carrots, 1-1/2 cups. - Strained tomato, 1 cup. - Thyme. - Potatoes, 2 cups. - Minced onion, 1/2 cup. - Chopped parsley. - -Cook the carrots about one hour, then add potatoes, onions, protose, -and a little chopped parsley. Simmer in just enough water to keep from -burning until potatoes are done. Season with thyme and salt to taste. -Put in an oiled pan and cover with a rich pie paste. Bake thirty to -forty minutes in a moderate oven. - - -BAKED EGGPLANT A LA CREME - - Eggplant, 6 slices. - Milk, 3 cups - Butter. - Toasted bread crumbs, 1/2 cup. - Salt, 2 teaspoonfuls. - -Peel the eggplant and cut in slices about three-fourths of an inch -thick. Place slices in a pan and cover with sifted toasted bread crumbs -or sifted granola. Pour over this the milk; add salt and small piece of -butter, and bake. If it becomes too dry, add a little more milk. - - -MOCK CHICKEN PIE - - Boiled potatoes, 4 cups. - Nuttolene, 1/2 pound. - Eggs, 2. - Pie crust. - Protose, 1/2 pound. - Milk, 1 cup. - Chopped onion and parsley. - Nut gravy. - -Put into an oiled baking-pan a layer of the thinly-sliced boiled -potato, and over this a layer of nuttolene cut into thin slices. -Sprinkle on a little chopped onion and parsley, then a layer of sliced -protose. Pour over the nut gravy and let set five minutes. Cover this -with the pie crust and bake till done. - - -GREEN CORN NUT PIE - - Corn mixture. - Corn ground, 2 cans. - Rich milk, 1 cup. - Flour, 3/4 cup. - Beaten eggs, 2. - Salt to taste. - - Nut mixture. - Minced onion, 1. - Chopped celery, 1/4 cup. - -Braize in a little butter or oil. Add - - Water, 1 cup. - Strained tomatoes, 1/2 cup. - Minced nuttolene or protose, 3/4 cup. - -Add to this sufficient bread crumbs to make a batter that will spread -easily. Oil a baking-pan, and cover the bottom with one-half of the -corn mixture, then put in the nut food mixture and the remainder of the -corn to top. Bake till nicely browned. - - -VEGETABLE OYSTER PIE - - Vegetable oysters, 1 quart. - Potatoes, 1 cup. - Cream sauce, 2-1/2 cups. - Pie paste sufficient to cover. - Chopped parsley, 1 teaspoonful. - Parsnips, 1 cup. - Salt. - -Boil the vegetables separately until tender; then mix with the other -ingredients and put in a shallow baking-pan. Cover with the pie paste -and bake a light brown. Serve hot. - - -VERMICELLI NUT PIE - - Nuttolene, 1/2 pound. - Vermicelli, 2 cups. - Salt. - Rich milk, 4 cups. - Eggs, 2. - -Cook the nuttolene ten minutes in two cups of rich milk, then rub -through a strainer. Flavor with celery salt. Cook the vermicelli -fifteen minutes, strain, and pour over it while in the strainer two -quarts of cold water. When it is well drained, line the bottom of a pie -dish with one-half of it. Pour over it the puree of nuttolene and cover -with the other half of the vermicelli. Make a custard of two eggs, two -cups of milk, and a teaspoonful of salt. Turn this custard over the -pie, and with a fork make an impression all over, to permit the custard -to run through. Sprinkle a few bread crumbs over it, and bake in a -quick oven thirty minutes. Serve with or without sauce. - - -NUT AND VEGETABLE PIE - - Minced onion, 1 cup. - Minced parsley, 1/2 cup. - -Brown and add - - Mashed carrots, 2 cups. - Mashed potatoes, 2 cups. - Nut food, 1 pound. - Eggs, 2. - -Salt to taste and put in oiled pan. Pour over this a mixture made by -beating one egg in one cup milk, and bake in a moderate oven till it is -nicely browned. - - -TOMATO PIE - - Tomatoes, 6. - Chopped parsley. - Salt. - Cooking oil, 1/3 cup. - Pie paste. - -Peel and slice the tomatoes and place in a small baking-pan. On top of -this put some chopped parsley, a pinch of salt, and cooking oil. Cover -with thin pie paste and bake. - - -BOILED MACARONI (PLAIN) - -Put two cups of macaroni, broken into inch lengths, into a saucepan, -cover with plenty of boiling water, salted, and boil till tender, or -about thirty minutes. Stir gently once or twice, to prevent sticking to -the bottom. Add enough cold water to stop boiling and let it come to a -boil again. Drain in a colander. Boiled macaroni may be served with a -gravy or fruit sauce. - - -MACARONI A L'ITALIENNE - - Macaroni, raw, 1 cup. - Corn meal, 2 tablespoonfuls. - Grated onion, 2 tablespoonfuls. - Salt to taste. - Milk or cream, 2 cups. - Tomatoes, cooked and strained, 1 cup. - -Break the macaroni into one-inch lengths; boil in salted water till -done; drain. While the macaroni is cooking, boil the milk and thicken -with the corn meal. When thoroughly cooked, add the tomatoes, onions, -and salt. Pour this dressing over the macaroni, and serve hot. - - -MACARONI AND KORNLET - - Macaroni, raw, 1 cup. - Cream or rich milk, 3/4 cup. - Kornlet, 3/4 cup. - Salt to taste. - -Break the macaroni in one-inch lengths and boil in salted water till -tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread -in a baking-pan, and bake a light brown. There should be enough kornlet -and cream to cover the macaroni smoothly, and it should not be too -moist when done. - - -MACARONI WITH TOMATO SAUCE - - Macaroni, raw, 1 cup. - Flour,1 tablespoonful. - Cream, 1/2 cup. - Tomatoes, stewed and strained, 2 cups. - Salt to taste. - -Break the macaroni into one-inch lengths and boil in salted water till -thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in -a little water. Add the cream, which should be hot, and salt to taste. -Drain the macaroni, pour the sauce over, mix well, and serve. The cream -may be omitted if preferred. - - -MACARONI CUTLETS - - Macaroni, raw, 1 cup. - Flour, 2 heaping tablespoonfuls. - Minced protose, 1 cup. - Salt to taste. - Milk, 1 cup. - Egg, 1. - Bread crumbs. - -Boil the macaroni in salted water till done, drain, and chop fine. -Boil the milk and thicken with the flour; stir in the well-beaten egg; -beat thoroughly. Add the macaroni, protose, and salt, and make stiff -with the bread crumbs, so that it can be made into cutlets. Make into -any shape desired. Put into an oiled pan and bake till nicely browned. -Serve with tomato or cream sauce. - - -CREAMED MACARONI - - Rich milk, 2 cups. - Flour, 2 large tablespoonfuls. - Salt. - Macaroni, 1 cup. - Butter. - -Boil the macaroni and put it into a gravy made of the milk, flour, -butter, and salt. Mix well, and serve. - - -MACARONI IN CREAM - - Macaroni, 2-1/2 cups. - Milk, 4 cups. - Egg yolk, 1. - Cream, 1 cup. - -Cook the macaroni in plenty of boiling water thirty minutes. Turn off -the water and wash the macaroni by pouring two or three quarts of cold -water over it. Return the macaroni to the saucepan and add the boiling -milk. Remove to a cool part of the stove and cook for thirty minutes. -Before serving, add the beaten yolk and the boiling cream. Shake the -pot to mix the egg with the macaroni. Stir as little as possible. Salt -to taste. - - -EGG MACARONI - - Macaroni, 1-1/2 cups. - Eggs, hard-boiled, 3. - Cream gravy, 2 cups. - Bread crumbs. - -Break macaroni into one-inch lengths and boil in salted water till -tender. Drain and wash with cold water. Put into a baking dish and -sprinkle over it the hard-boiled eggs chopped fine. Stir into cream -gravy, made from rich milk, sprinkle top with bread crumbs. Bake until -nicely browned. - - -BAKED MACARONI WITH EGG SAUCE - - Macaroni, 2 cups. - Milk, 3 cups. - Granola. - Eggs, 4. - Salt, 1 tablespoonful. - -Break the macaroni into inch lengths and boil in salted water thirty -to thirty-five minutes. Drain, turn it into a deep pan. Pour over this -a custard made with the milk, beaten eggs, and salt. Sprinkle with -granola on top, and bake in a moderate oven thirty minutes. - - -MACARONI WITH APPLE - -Butter a deep baking-dish and put in a layer of mashed and sweetened -apple sauce. Grate a little nutmeg over and add a layer of cooked -macaroni. Repeat till the dish is full, finishing with the apple sauce. -Bake till the apples are slightly browned. Serve with sweetened cream, -seasoned with nutmeg. May be served as a dessert. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1) - - Macaroni, 2-1/2 cups. - Egg sauce, 1 cup. - Sour cream, 1/2 cup. - Granola. - -Break the macaroni into inch lengths and boil in salted water until -tender. Drain and mix in a little granola. Add the sour cream or thick -sour milk and about one cup of egg sauce. (See egg sauce recipe, page -156.) Season to taste and bake. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2) - - Macaroni, 2-1/2 cups. - Cottage cheese, 1-1/4 cups. - Milk. - Butter, 1 tablespoonful. - Bread crumbs. - -Break the macaroni and cook in salted water until about half done. -Drain and pour over it enough milk to cover, and simmer until done. Add -the cottage cheese and butter and mix thoroughly. Pour into baking-pan, -sprinkle with bread crumbs, and bake. - - -MACARONI WITH GRANOLA - - Macaroni, raw, 2 cups. - Granola, 1/2 cup. - Salt to taste. - Cream sauce, 2-1/2 cups. - Butter, 1 tablespoonful. - -Cook the macaroni till tender; drain, put one-half in a baking-pan, -sprinkle on one-half of the granola, and cover with one-half of the -gravy. Repeat with the remainder, making two layers. Bake until nicely -browned. - - -MACARONI CROQUETTES - - Macaroni, raw, 2 cups. - Butter, 1 tablespoonful. - Egg yolks, 2. - Milk, 1 cup. - Flour, 2 tablespoonfuls. - Salt to taste. - -Boil the macaroni in salted water until tender, drain, and chop fine. -Heat the milk; when boiling, add the butter and flour, that have been -rubbed together until smooth; stir until thick, remove from the range, -and stir in quickly the beaten yolks of the eggs. Mix this sauce with -the macaroni, season with salt, turn out into a flat pan, and let -cool. When cold, form into croquettes, egg, crumb, and bake. - - -MACARONI NEAPOLITAINE - - Vegetable stock, 3 cups. - Diced protose, 1/2 pound. - Macaroni, raw, 1 cup. - Salt to taste. - -Cook the macaroni, drain, and add the rest of the ingredients. Let -simmer thirty minutes. Serve. - - -MACARONI (SPANISH STYLE) - - Macaroni, 2 cups. - Onion, 1. - Cream sauce, 2 cups. - Salt to taste. - Eggs, 3. - Parsley, chopped fine, 1 teaspoonful. - Dash of nutmeg. - -Cook the macaroni in salted water, drain, and chop fine; have the eggs -boiled hard and chopped fine, and the onions grated. Mix all together, -sprinkle with toasted bread crumbs, and brown in the oven. Serve with -tomato or Chili sauce. - - -MACARONI WITH TOMATO - - Stewed tomatoes, 2 cups. - Butter, 2 tablespoonfuls. - Hard-boiled eggs, grated or rubbed through a colander, 1 cup. - Salt. - Vegetable stock, 2 cups. - Macaroni, 2 cups. - -Boil the macaroni till tender, drain, and add the stock and tomatoes -not strained (they should be put on a sieve and allowed to drain, as -the stock will afford sufficient liquid), but chopped, and there should -not be enough of them to allow the tomato taste to predominate. Now add -to this the hard-boiled eggs, grated or rubbed through a colander. Mix -all together, and add a little salt. Pour into a baking-pan about four -inches deep, and bake until the mixture is thick. A few lumps of butter -sprinkled over the top as it goes to the oven is an improvement. - - -SCALLOPED MACARONI WITH VEGETABLE OYSTERS - - Vegetable oysters, peeled and sliced, 2 cups. - Macaroni, 1 cup. - Rich milk, 2 cups. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Flour, 2 tablespoonfuls. - Bread crumbs. - -Boil the macaroni and vegetable oysters separately, and drain. Then -place same in alternate layers in a pan. Pour over this a gravy made of -the milk, flour, eggs, butter, and salt. Stir carefully so as to get -the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top -and bake in a quick oven till nicely browned. - - -SPAGHETTI IN TOMATO SAUCE - - Broken spaghetti, 2 cups. - Flour, 2 tablespoonfuls. - Bay leaves, 2. - Onion, minced, 1. - Tomatoes, 4 cups. - -Break the spaghetti into small pieces and boil until well done. Pour -over this tomato sauce, made as follows: Brown the minced onion in a -little oil, stir in the flour, and add tomatoes, bay leaves, and salt -to taste. Let boil, and strain. - - -PROTOSE HASH - - Protose, 1-1/2 cups. - Cold boiled or baked potatoes, 2 cups. - Oil. - Chopped onions, large, 2. - Salt. - Sage. - -Put all together in a pan, pour over a little cooking oil, and set -on the stove. When it begins to brown, stir up with a thin knife -occasionally until well browned. - - -VEGETARIAN HAMBURGER STEAK - - Protose, 1 pound. - Sage, 1/2 teaspoonful. - Eggs, 2. - Nuttolene, 1/2 pound. - Grated onion, 1 tablespoonful. - Granose biscuits, powdered fine, 2. - -Mix thoroughly, form into patties, and fry. Serve with tomato sauce. - - -VEGETARIAN HAMBURGER STEAK WITH MACARONI - -Serve vegetarian hamburger steak with macaroni and a little brown sauce. - - -VEGETARIAN SAUSAGE - - Boiled rice, 3 cups. - Grated onion, 6 teaspoonfuls. - Protose, 1 pound. - Salt, 1-1/2 teaspoonfuls. - Oil, 3 tablespoonfuls. - Sage, 6 teaspoonfuls. - Egg, 1. - -Form into patties, and roll in gluten or browned flour, and bake in a -frying-pan. If browned in the oven, put a small piece of butter on top -of each. - - -BAKED STUFFED TOMATOES - - Tomatoes, medium sized, 6. - Chopped protose, 1/2 pound. - Sage, 1/2 teaspoonful. - Chopped parsley. - Toasted bread crumbs, 8 to 12 tablespoonfuls. - Chopped onion, 1 tablespoonful. - Salt, 1 teaspoonful. - -Take out the inside of the tomatoes and mix with this the bread crumbs. -Then add the other ingredients, and fill the tomatoes, piling mixture -up on top. Place small piece of butter on each, and bake in a hot oven, -until the tomatoes are cooked. When nearly done, sprinkle chopped -parsley over the top. - - - - -_VEGETABLES_ - - -VEGETABLES - -The term "vegetable," as here used, is applied to such plants (grains, -nuts, and fruits excepted) as are cultivated and used for food. The use -of a large variety of vegetables in our food assists in promoting good -health. To get the best results, they should be judiciously combined -with nuts, fruits, and grains. Green vegetables are rich in potash -salts and other minerals necessary to the system, and in such a form as -to be easily assimilated. - -Starchy vegetables, as potatoes, supply energy and heat, and give -necessary bulk to the food. Peas, beans, and lentils contain a large -amount of proteid, used in building and repairing tissue, and are -therefore used in place of meat. For weak stomachs they are more easily -digested in the form of purees and soups, with the outer indigestible -covering removed. All vegetables should be fresh; for in spite of -all that may be said to the contrary, all vegetables, whether roots, -leaves, or any other kind, begin to lose bulk and flavor as soon, as -removed from the ground. The kind that suffer least in this respect are -beets, potatoes, carrots, etc. Those which are most easily affected are -cabbage, lettuce, celery, asparagus, etc. - -Vegetables that have been touched with the frost should be kept in -a perfectly dark place for some days. The frost is then drawn out -slowly, and the vegetables are not so liable to rot. - - -GENERAL DIRECTIONS FOR VEGETABLES - -Fresh green vegetables should be cooked as soon after being gathered as -possible. Those containing sugar, as corn and peas, lose some of their -sweetness by standing. Wash thoroughly in cold water, but unless wilted -do not soak. It is better not to prepare fresh green vegetables until -they are needed; but if they must be prepared some time before cooking, -cover with cold water. - -Most vegetables should be put into fresh, rapidly-boiling water, and if -cooked in uncovered vessels, they will retain a better color, as high -heat destroys their color. In no instance permit them to steep in the -warm water, as this toughens them, and in some instances destroys both -color and flavor. - -The salt hardens the water, and also sets the color in the vegetable. -For peas and beans do not add salt to the water until they are nearly -done, as they do not boil tender so readily in hard water. - -Corn should not be boiled in salt water, as the salt hardens the outer -covering of skin and makes it tough. Cook the vegetables rapidly till -perfectly tender, but no longer. If vegetables are cooked too long, -flavor, color, and appearance are all impaired. To judge when done, -watch carefully, and test by piercing with a fork. The time required -to cook a vegetable varies with its age and freshness; therefore, the -time tables given for cooking serve only as approximate guides. - -Delicate vegetables, as green peas, shelled beans, celery, etc., should -be cooked in as little water as possible, toward the last the water -being allowed to boil away till there is just enough left to moisten. -In this manner all the desirable soluble matter that may have been -drawn out in cooking is saved. - -Strongly flavored vegetables, as cabbage, onions, etc., should be -cooked in a generous quantity of water, and the water in which onions -are cooked may be changed one or more times. - -The general rule for seasoning vegetables is as follows:-- - -To two cups small whole vegetables, or two cups of vegetables -mashed or sliced, add a rounding teaspoonful of butter, and half a -level teaspoonful of salt. To beans, peas, and squash, add one-half -teaspoonful of sugar to improve them. Add milk or the vegetable liquid -when additional moisture is required. - - -POTATOES - -Pre-eminent among vegetables stands the potato. - -The solid matter of potatoes consists largely of starch, with a small -quantity of albumen and mineral salts. Potatoes also contain an acid -juice, the greater portion of which lies near the skin. This bitter -principle is set free by heat. While potatoes are being boiled, it -passes into the water; in baking it escapes with the steam. - -New potatoes may be compared to unripe fruit, as the starch grains are -not fully matured. Potatoes are at their best in the fall, and they -keep well during the winter. In the spring, when germination commences, -the starch changes to dextrin or gum, rendering the potato more waxy -when cooked, and the sugar then formed makes them sweeter. When the -potatoes are frozen, the same change takes place. - -In the spring, when potatoes are shriveled and gummy, soaking improves -them, as the water thus absorbed dissolves the gum, and makes them less -sticky. At other times, long soaking is undesirable. - -Soak about half an hour in the fall, one to three hours in winter and -spring. Never serve potatoes, whether boiled or baked, in a closely -covered dish, as they thus become sodden and clammy; but cover with a -folded napkin, and allow the moisture to escape. They require about -forty-five minutes to one hour to bake, if of a good size, and should -be served promptly when done. - - -BAKED POTATOES - -Potatoes are either baked in their jackets or peeled; in either case -they should not be exposed to a fierce heat, inasmuch as thereby a -great deal of the vegetable is scorched and rendered uneatable. They -should be frequently turned while being baked, and kept from touching -one another in the oven or dish. When they are pared, they should be -baked in a dish, and oil of some kind added, to prevent their outsides -from becoming burned. - - -MASHED POTATOES - -Pare and boil or steam six or eight large potatoes. If boiled, drain -when tender, and let set in the kettle for a few minutes, keeping them -covered, shaking the kettle occasionally to prevent scorching. Mash -with a wire potato masher, or, if convenient, press through a colander; -add salt, a lump of butter, and sufficient hot milk to moisten -thoroughly. Whip with the batter whip, or wooden spoon, until light and -fluffy. Heap up on a plate, press a lump of butter into the top, and -send to the table hot. - - -POTATO PUFFS - - Potatoes, prepared as for mashed potatoes, 2 cups. - Cream or milk, 3/4 cup. - Melted butter, 2 tablespoonfuls. - Eggs, yolks and whites beaten separately, 2. - Salt. - -Mix and beat up thoroughly, folding in the beaten whites last. Make -into balls, put into greased pans, brush with beaten egg, and bake a -light brown. - - -MINCED POTATOES - -Mince six large, cold potatoes. Put them in a baking-pan, cover with -milk; add a little cream, and bake fifteen minutes. - - -SCALLOPED POTATOES NO. 1 - - Potatoes, medium size, 6. - Milk sufficient to cover, mixed with tablespoonful of flour. - Crumbs. - Butter. - Salt. - -Cut potatoes into even slices, put in a baking-pan, sprinkle with a -little salt, and a few small pieces of butter. Pour over the milk and -flour mixture, and sprinkle the top with a layer of crumbs. Cover and -bake till potatoes are tender. Remove the cover and brown lightly. - - -SCALLOPED POTATOES NO. 2 - - Cold, boiled potatoes, sliced. - Thin cream sauce. - -Place in alternate layers in a pan and sprinkle the top with ground -bread crumbs. Bake until brown. - - -HASHED BROWNED POTATOES - -Use cold, boiled potatoes or good left-over baked potatoes. Pare and -cut into three-quarter-inch dice or irregular pieces. Put in a shallow -baking-pan, sprinkle with salt, pour over sufficient cooking oil, -season well, and prevent scorching. Put into the oven, and when they -begin to brown, stir continually till all are nicely browned. - - -NEW POTATOES AND CREAM - - New potatoes. - Cream. - Salt. - Butter. - Parsley. - -Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop -into boiling water and boil briskly till done, but no more. Press the -potato against the side of the kettle with a fork; if done, it will -yield to gentle pressure. In a saucepan have ready some butter and -cream, hot but not boiling, a little green parsley, and salt. Drain -the potatoes, add the mixture, put over hot water a minute or two, and -serve. - - -POTATOES A LA CREME - - Cold, boiled potatoes, 2 cups. - Parsley, finely chopped. - Flour. - Milk. - Butter, 1 tablespoonful. - Salt. - -Heat the milk and stir in the butter cut up in the flour. Stir until -smooth and thick. Salt and add the potatoes, sliced, and a very little -finely-chopped parsley. Shake over the fire until the potatoes are -heated through. Pour into a deep dish and serve. - - -POTATOES A LA DELMONICO - -Cut the potatoes with a vegetable cutter into small balls about -the size of marbles. Put them into stew-pan with plenty of butter -and a good sprinkling of salt. Keep the saucepan covered and shake -occasionally until they are quite done, which will be in about an hour. - - -POTATO CROQUETTES (DELMONICO'S) - - Cold, mashed potatoes, 2 cups. - Flour or cracker crumbs. - Salt. - Eggs, 2. - Butter. - Cooking oil. - -Season the potatoes with salt and butter. Beat the whites of the eggs -and work all together thoroughly. Make into small balls slightly -flattened. Dip them into beaten yolks of eggs, roll in flour or cracker -crumbs, and fry in hot oil. - - -STEWED SALSIFY OR VEGETABLE OYSTERS - - Salsify, cut in 1/4-inch slices, 1 quart. - Milk, 2 cups. - Butter, 1 tablespoonful. - Salt to taste. - -Wash and scrape the salsify, slice, and put into cold water to prevent -discoloring. Cook in sufficient boiling water to cover. When tender, -drain, add the milk and butter, let simmer a few minutes, and serve. - - -ESCALLOPED VEGETABLE OYSTER - - Sliced vegetable oyster, 3 cups. - Rich cream sauce. - Sifted bread crumbs. - Salt. - -Wash, scrape, cut in thin slices, and put into plenty of cold water -till ready to use, to prevent discoloration. When ready to cook, boil -in enough water to prevent scorching. Salt when they begin to get -tender. Boil a few minutes longer, but do not let them get too salty. -Drain, or remove with a skimmer, putting a layer in a baking-pan, then -a little rich cream sauce, then another layer of each. Sprinkle the top -with sifted bread crumbs, and bake a light brown. - - -MOCK OYSTERS - - Corn, young and tender, 6 ears. - Flour, 3 tablespoonfuls. - Butter, 3 tablespoonfuls. - Eggs, 3. - Oil. - Salt, 3 teaspoonfuls. - -Grate the corn with a coarse grater into a deep dish; beat the whites -and yolks separately, and add the corn, flour, butter, and salt. Drop -spoonfuls of this batter into a frying-pan with hot oil, and fry a -light brown on both sides. The corn must be young. - - -CELERY - -Cut off all the roots and remove all the decayed and outside leaves. -Wash thoroughly, being careful to remove all specks and blemishes. If -the stalks are large, divide them lengthwise into two or three pieces -and place root downward in a celery glass, which should be nearly -filled with cold water. - - -STEWED CELERY - - Celery hearts, 6. - White sauce, 2 cups. - -Cut the celery into half-inch lengths and cook in boiling, salted -water. When tender, drain and pour over this the sauce. Heat well, and -serve. The liquid drained from the celery may be thickened, seasoned -with a little butter, and used instead of the white sauce if preferred. - - -LENTILS (ORIENTAL STYLE) - - Lentils, 1 cup. - Olive oil, 2 tablespoonfuls. - Salt, 1 level teaspoonful. - Boiled rice, 1 cup. - Onion, finely shredded, 1. - -Wash the lentils well, soak overnight, and drain. Cook in boiling water -till tender; drain again. Put the olive oil in a saucepan, add the -onion, and cook till the onion is soft, not brown. Add the lentils and -boiled rice, mix, stir over the fire till hot, add the salt, and serve -hot. - - -LENTILS WITH ONIONS - - Lentils, 1 cup. - Onions, 2. - Butter. - -Wash the lentils, put to cook in saucepan with plenty of cold water, -and boil till tender; when soft, turn them into a fine colander, and -drain thoroughly, saving the water they were cooked in. Peel the -onions, cut into thin slices, put in a flat stew-pan with a lump of -butter, or a little olive oil, and fry. Put the lentils in the onions -and add salt to taste. Moisten with a little of the broth drained from -the lentils and allow them to simmer at the side of the fire. Serve. - - -CREAMED CHESTNUTS - -Boil or steam the chestnuts till tender. Make a cream sauce of milk or -cream, seasoned with butter, and slightly thickened with flour. Pour -this over the chestnuts; serve as a vegetable. - - -ASPARAGUS NO. 1 - -Asparagus, like potatoes, contains a bitter alkaloid, which is drawn -into the water in cooking, and often imparts to it a very unpleasant -flavor. This may be remedied by blanching the asparagus in boiling -water for four or five minutes. Then drain, and add more hot water, and -finish cooking. - - -ASPARAGUS NO. 2 - -Scrape the stalk ends of the asparagus or break off the tough lower -stalks as far as they will snap. Wash well, tie in bundles, and put -into enough rapidly-boiling salted water to cover. Allow a teaspoonful -of salt to each quart of water; cook uncovered from twenty to thirty -minutes, or till perfectly tender. Drain, remove the string, spread -with salt and butter, and serve immediately on toast. The asparagus may -be neatly arranged on hot toast and covered with white cream sauce, if -preferred. - - -ASPARAGUS POMPADOUR - -Wash the asparagus carefully, place in a saucepan of boiling salted -water, and boil till done. Take them out and cut into lengths of about -two inches, and place on a cloth near the fire to dry. Prepare a little -sauce made of lemon juice, butter, yolk of an egg, and salt. Place the -asparagus on a dish, over which pour the sauce, and serve. - - -PEAS - -The flavor of peas and the time required for cooking depend largely -upon their freshness. Very young peas will cook tender in twenty -minutes, older peas sometimes requiring an hour or more. A teaspoonful -of finely minced parsley cooked with peas imparts to them a very -delicious flavor. - - -STEWED ASPARAGUS - -Break the tender parts of the asparagus into one-inch lengths and put -into enough boiling water to cover. Boil till tender; add sufficient -rich milk or cream to make a gravy. Thicken with flour, season with -salt, let come to a boil, and serve. - - -ASPARAGUS WITH EGGS - - Asparagus. - Cream, 2 tablespoonfuls. - Salt. - Eggs, 4. - Butter, 1 tablespoonful. - -Cut the tender tops from a bunch of asparagus, and boil about twenty -minutes. Then put into a baking-tin with butter and salt. Beat the -whites and yolks of the eggs separately, add the cream and pour this -over the asparagus. Bake until the eggs are set. - - -ASPARAGUS WITH GREEN PEAS - - Asparagus, 2 cups. - Peas, 2 cups. - Salt. - Rich milk or cream. - Flour. - -Break the tender parts of the asparagus into one-inch lengths and put -with the peas into boiling water enough to cover. Boil till tender; -add sufficient rich milk or cream to make a gravy. Thicken with flour, -season with salt, let come to a boil, and serve. - - -BAKED BEANS - -Wash one and three-fourths cups of navy beans and put them into an -earthen jar, covering immediately with one and three-fourths quarts -of boiling water. Add salt, cover, and put into the oven. When they -boil well, draw the jar to the edge of the oven, where they will just -simmer. Cook for twenty-four hours. If they get too dry, add a little -boiling water. The beans will be nicely colored and have a rich flavor. - - -BAKED BEANS - - Small white beans, 2 cups. - Protose, if desired. - Molasses, 1 teaspoonful. - Salt. - -Clean the beans, soak in cold water one hour, season with salt and -molasses. Put into a covered jar with plenty of water; bake overnight -in a slow oven. When done, the beans should be whole, dry, and mealy, -and of a rich brown color. This can only be obtained by baking the -beans several hours in a slow oven. If desired, a little chopped -protose may be added. Serve the beans plain, or with brown bread. - - -PUREE OF BEANS - -Follow the directions given for puree of peas. - - -BEANS STEWED - -Wash the required quantity of navy, lima, kidney, or other beans, and -put to cook in plenty of boiling water; boil till they are swollen, -then put them where they will stew till cooked; season just before they -finish cooking. Never parboil beans. - - -BAKED BEANS WITH TOMATO SAUCE - -Prepare the beans as for plain baked beans; put into the jars to bake; -cover with a mixture of strained stewed tomatoes and water in equal -proportions; a little butter or olive oil may be added. - - -SUCCOTASH - - Fresh shelled lima beans, 2 cups. - Sweet corn, 2 ears. - Cream, 1/2 cup. - Butter, size of an egg. - Salt. - -Put beans in pot with cold water, rather more than will cover them. -Scrape the kernels from twelve ears of young sweet corn. Put the cobs -in with the peas, boiling from thirty to forty-five minutes. Take out -the cobs and put in the scraped corn. Boil again for fifteen minutes; -then season with salt, butter and cream. Serve hot. - - -ONIONS - -Contrary to the opinion of many, the onion is not objectionable as an -article of food. Judiciously used it fills as important a place in -cooking as salt or any other seasoning. - - -BAKED ONIONS - - Onions, large, 6. - Salt. - Crumbs. - Milk. - Butter. - -Put onions into a saucepan of water, or water and milk mixed in equal -proportions; add salt and boil till tender. When done so that they can -be easily mashed, work them up with a little butter into a paste. Cover -with bread crumbs and bake in a moderate oven. - - -STUFFED ONIONS - -Peel the desired number of onions, being careful not to cut off the -root end. Take out the inside of the onion and fill the hole with a -mixture of bread crumbs, beaten egg, and a little milk. Season with -salt and sage. Bake in oven until brown. - - -SCRAMBLED TOMATOES - - Tomatoes, 6. - Eggs, 3. - Butter. - Salt. - -Remove the skins from six tomatoes and cut them up in a saucepan. Add -a little butter and salt. When sufficiently boiled beat up eggs, and -just before you serve turn them into the saucepan with the tomatoes, -and stir one way for two minutes, allowing them time to get thoroughly -done. - - -SPINACH - -Trim the spinach and wash in three or four waters to remove the grit. -Cook in boiling water about twenty minutes, removing the scum. Do not -cover the vessel while cooking. When tender, turn into a colander, -drain, and press well. Chop fine, put into a saucepan with butter and -salt. Set on the fire and cook till quite dry, stirring it all the -time. Turn into a vegetable dish, shape, and garnish with slices of -hard-boiled eggs. - - -SUMMER SQUASH - -Wash and cut in pieces. Cook in the steamer, that it may be as dry as -possible. When done, let it stand and drain a few minutes, shaking it -occasionally. Mash and season with salt, butter, and a little cream. - - -WINTER SQUASH (HUBBARD) - -_Mashed_: - -Cut the squash, pare, remove seeds, wash, and put into the steamer. -Cook until soft, remove and mash or press through a colander. Season -with salt, butter, sugar, and a little sweet cream. Beat well, and -serve. - -_Baked_: - -Cut into pieces of desired size, remove seeds, sprinkle with a little -sugar and salt; bake until done. Serve in the shell, or it may be -peeled before baking. - - -PUREE OF PEAS - - Peas, fresh, 2 cups (or dry, 1 cup). - Butter, 1 tablespoonful. - Cream or milk, 1-1/2 cups. - Flour, 1 level tablespoonful. - Salt, 1 teaspoonful. - -Put the peas to cook in boiling water; boil until tender, then simmer -slowly, cooking as dry as possible without scorching. When soft and -dry, rub through a colander to remove the hulls. Put the butter in a -saucepan; when melted stir in the flour, being careful not to scorch; -pour in the milk gradually, stirring all the time; and when thoroughly -cooked, add the salt and the pulp of the peas. Turn all into a double -boiler, heat thoroughly, and serve. - - -GREEN CORN (STEWED) - - Green corn, 3 cups. - Butter. - Salt. - Milk, more or less, 1 cup. - Sugar. - -Husk and clean as for boiling corn; with a sharp knife cut off the top -of the grain, being careful not to cut too close to the cob and with -the back of the knife press out the remaining pulp. When cut in this -way, the corn is much more juicy than when the grains are cut close to -the cob. Place the milk in a granite saucepan, and when boiling, add -the butter and corn; cook from ten to fifteen minutes, or until it -loses its raw taste. Stir frequently, and season to taste with salt and -sugar. - - -GREEN CORN (BOILED) - -Strip off the husk, remove the silk, put into fresh boiling water, and -cook ten to twenty minutes. Cook only till done, for if boiled too -long, the corn hardens, and its flavor is impaired. If the corn is not -very sweet, add one-fourth cup of sugar to the water in which it is -boiled. - - -GREEN PEAS (VERY YOUNG AND TENDER) - -Shell the peas and cover with cold water; skim off undeveloped peas -which rise to the top of the water and drain. Barely cover with boiling -water; cook till tender, then add salt. When done, very little water -should remain. Season to taste with butter and add more salt if needed. -A little sugar is sometimes an improvement. - -When the peas are older, half a cup of milk or cream, with sufficient -flour to thicken, is considered an improvement. - - -PLAIN BOILED STRING BEANS - -Break off the ends of beans and string; wash thoroughly; if large cut -them in two; drop into boiling water and boil till tender. Salt and -season with olive oil or butter; if preferred, drain off the juice, -salt to taste, and add some hot, rich milk. - - -CAULIFLOWER WITH CREAM SAUCE - -Divide the cauliflower into portions of convenient size before cooking. -Boil slowly, or steam till tender, drain, and when dished up, pour one -or two tablespoonfuls of strained white sauce over each portion. - - -BAKED CAULIFLOWER - - Cauliflower. - Milk, 1 cup. - Flour, 1 rounded teaspoonful. - Butter, 1 rounded teaspoonful. - Salt. - -Soak a medium head of cauliflower in cold water with head down for -thirty minutes; steam or boil gently till tender; separate into small -sprays and pour over them a sauce made of the milk thickened with flour -and butter beaten together. Add a little salt. Cover lightly with bread -crumbs, which have been moistened with melted butter, and bake until a -nice brown. Serve at once. - - -CAULIFLOWER WITH TOMATO SAUCE - -Prepare as for stewed cauliflower, and when done serve with tomato -sauce. - -Sauce: - -Strain a pint of stewed tomatoes, let come to a boil, and thicken with -a tablespoonful of flour rubbed smooth in a little water; add a little -olive oil or hot cream; salt to taste. Pour this over the cauliflower, -and serve. - - -STEWED CAULIFLOWER - -Prepare as for plain boiled cauliflower; cook or steam till tender; -drain and put in a stew-pan; pour over some rich milk or cream; stew -together for a few minutes, and serve. - - -BOILED CAULIFLOWER (PLAIN) - -Pick off the outside leaves, cut the stalk one inch from the head, -split, wash thoroughly in cold water. Put in salted water for one or -two hours before cooking. Cook in salted, boiling water (milk added to -the water will keep it white). Boil till tender; remove from the fire; -let stand in same water till ready to serve. Drain, serve with cream, -butter, or egg sauce poured over. - - -BROWNED CAULIFLOWER - -Prepare as for plain boiled cauliflower; boil until tender; place in a -baking-dish and sprinkle with fine bread crumbs; pour over some thin -cream sauce, and brown in the oven. Serve with egg or butter sauce. - - -CABBAGE AND CREAM - - Cabbage, 1 head. - Grated nutmeg. - Cream, 1-1/2 cups. - Butter, 2 tablespoonfuls. - Flour, 1 teaspoonful. - Salt. - -Take a well-blanched cabbage, drain, cool, and chop fine; place it in a -stew-pan with butter, a little salt, and grated nutmeg; add the flour, -stirring well, and then pour in the cream. Stir till the cabbage and -cream are thoroughly mixed. Cook about thirty or forty minutes, and -serve hot. - - -BAKED CABBAGE NO. 1 - -Wash and chop rather fine the required quantity of cabbage. Put into -a stew-pan with boiling water; add a little salt and blanch twenty -minutes. Drain, put in a baking-pan, and cover with cream or milk to -which has been added the beaten yolk of one egg to each cup of cream. -Bake until the custard is nicely set. - - -BAKED CABBAGE NO. 2 - - Cabbage, cold, boiled. - Browned crumbs. - Butter. - Salt. - Egg, well beaten, 1. - Brown sauce. - Nutmeg. - -Rub sufficient cold, boiled cabbage through a sieve or colander. Mix -with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir -thoroughly; butter a pudding dish of suitable size, line with browned -crumbs, press in the cabbage, and bake in a moderate oven. Turn out on -a hot dish, pour brown sauce around the base, and serve. - - -CABBAGE STEWED WITH TOMATO - -Slice and wash a good sound cabbage and put into a stew-pan with enough -chopped tomato to give it a decidedly tart taste. Add enough salt to -season. Add sufficient water to cook and stew slowly till tender. -Strained tomatoes may be used if desired. - - -SCALLOPED CABBAGE - -Wash and chop the cabbage in rather fine pieces. Put a layer of the -cabbage into a baking-pan and sprinkle with a little salt. Cover this -with finely-broken, fresh bread crumbs, repeat and pour over sufficient -milk or cream to thoroughly moisten and cover the crumbs. Cover and -bake in a moderate oven till the cabbage is thoroughly cooked. More -milk may be added if necessary. - - -HOLLAND CREAM CABBAGE - - Cabbage. - Eggs, 2. - Water, 2 cups. - Lemon juice, 2 tablespoonfuls. - Salt. - Butter. - -Cut the cabbage fine, sprinkle with salt, and let stand a few minutes -before using. Beat the eggs well, add lemon juice, water, and melted -butter. Mix this with the cabbage and cook till tender in a vessel that -does not easily burn. - - -HOT SLAW - -Clean a nice young head of cabbage, quarter, cut out the heart, and -shred fine. Put in cold, salted water for half an hour; drain, boil -till tender; drain partly, leaving enough juice to make the cabbage -moist; add lemon juice and a little butter or olive oil; season with -salt; serve hot. - - -LADIES' CABBAGE - - Firm, white cabbage, 1. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Cream, rich, 1 tablespoonful. - -Boil a firm, white cabbage fifteen minutes, changing the water; add -more from the boiling teakettle; when tender, drain, and set aside till -perfectly cold; chop fine and add the beaten eggs, butter, salt, and -cream; stir all well together and bake in a buttered dish till brown. - - -BRUSSELS SPROUTS PLAIN - -Select nice, fresh sprouts, cut off the stem end and outside leaves, -and wash in cold water. Cook in salted water till tender. Pour off the -water; serve with butter or cream sauce. - - -BRUSSELS SPROUTS SAUTE - -Prepare as for plain boiled; when done, drain and press dry; put in a -stew-pan, season with salt, and moisten with oil and rich milk. Toss -frequently and cook till well heated through. Serve hot with mashed -potato. - - -BRUSSELS SPROUTS BAKED WITH CRUMBS - -Prepare as for plain boiled; when done, drain, and press dry; arrange -in a baking-dish and sprinkle with bread crumbs; pour over a thin cream -or egg sauce. Bake in the oven till nicely browned. - - -BEETS - -Select young red beets; cut off the tops half an inch from the root. -If cut too close, the roots will bleed and the color will be impaired. -Wash and clean carefully with the brush to remove all particles of -dirt. They may be boiled or steamed. If boiled, use as little water as -possible. Young beets will cook in an hour; old beets require three or -four hours, according to age and size. When done, put in cold water, -rub off the skins, and they are ready for use. - - -BEET GREENS - -Wash young, tender beet tops, cleaning thoroughly; drain and boil in -salted water till tender; drain, chop fine, season with butter or oil, -and serve with lemon juice or cream. - - -BEET STALKS WITH BUTTER SAUCE - -Take some beet stalks, cut off the leaves, wash thoroughly, tie in -bunches, and let steep in cold water two or three hours to make them -fresh and crisp. Boil in salted water until tender; cut the band; serve -as asparagus on a platter with butter sauce. - - -BEETS AND POTATOES - -Boil young beets and new potatoes separately until tender; peel and -slice in alternate layers in a baking dish; season with salt and -moisten with rich milk. Bake until nicely browned. - - -BAKED BEETS - -Select young, smooth, red beets of uniform size; wash and clean -thoroughly; bake in a slow oven from two to six hours; when done, -remove the skins and dress with lemon juice or cream sauce. - - -BOILED BEETS - -Cut off the tops half an inch from the roots; wash and clean carefully -to remove all dirt. Boil in as little water as possible. When done, -pour a little cold water over them, rub off the skins, and slice into a -granite or earthen dish; pour over them equal parts of lemon juice and -water. Let stand one or two hours before serving. - - -YOUNG BEETS - - Cream or milk, 1 cup. - Flour, 1 tablespoonful. - Butter, 1 tablespoonful. - Beets. - -Cook the beets till tender in salted water, then cut into dice. Serve -with cream sauce, made by thickening the milk or cream with the flour -rubbed in the butter. Heat well, and serve at once. - - -BEET AND POTATO HASH - - Cold, boiled beets, 2 cups. - Cold, boiled potatoes, 2 cups. - Salt. - Butter. - Cream. - -Chop beets and potatoes fine and season with salt and butter. Pour -over a little cream. Put on the stove in a covered saucepan, and stir -occasionally. When thoroughly heated through, serve. - - -BAKED PARSNIPS - -Scrape and cut in half lengthwise; boil till tender; put in a shallow -baking-pan; put a few pieces of chopped butter or a little cooking oil -on top; sprinkle lightly with sugar; pour over sufficient cream to -about half cover. Salt to taste and bake a rich brown. - - -PARSNIPS IN EGG SAUCE - -Clean and cut into small dice and boil in a little salted water until -tender, drain and pour over sufficient egg sauce to cover. - - -STEWED PARSNIPS - -After washing the parsnips, slice them about half an inch thick; put -them in a saucepan containing enough boiling water to barely cook -them; add a tablespoonful of butter, season with salt, then cover -closely and stew them until the water has cooked away, stirring often -to prevent burning, until they are soft. When they are done, they will -be of a creamy, light straw color, and deliciously sweet, retaining all -the nutrition of the vegetable. - - -YOUNG TURNIPS - -Cut into half-inch dice and boil till tender; drain and add a small -lump of butter and a little salt; heat well and add a dash of lemon -juice at the last. - - -MASHED TURNIPS - -Turnips may be cooked and mashed the same as potatoes, keeping them -as dry as possible. The addition of a little sugar is considered an -improvement by some. - - -HOLLAND BOILED TURNIP - - Turnips, cut in 3/4-inch dice, 1 quart. - Egg, 1. - Butter, 1/2 cup. - Lemon, large, 1. - -Boil the turnips till tender in just enough salted water to prevent -burning; drain and set in a covered dish on the side of the range, -where they will keep hot but not burn. Melt the butter, add the beaten -yolk with the eggs, juice of the lemon, and a little salt. Serve a -spoonful of this sauce over each order of turnip. - - -FRENCH CARROTS - -Scrape enough small round carrots to make three cups; boil in salted -water till tender; drain, and cover with a rich parsley sauce. - - -CARROTS A LA CREME - -Clean carrots, cut in slices about half an inch thick, and parboil in -salted water. Drain, pour over some hot rich milk, and let simmer till -done. Add a little butter; season with salt. - - -CARROTS WITH EGG SAUCE - -Clean carrots, cut in slices about half an inch thick, and boil until -tender; drain, pour egg sauce over, and serve. - - -PUREE OF CARROTS - -Clean young carrots, cut into slices, and boil in salted water until -tender. Drain, mash through a colander, and season with a little salt -and cream. Serve as mashed potatoes, or with broiled or braized protose -as an entree. - - -TO DRESS CUCUMBERS - -Pare and lay in cold water--ice water if possible--for an hour. Slice -very thin. Sprinkle a very little fine salt over each piece. Let stand -for an hour. Shake the dish briskly, drain closely, sprinkle with lemon -juice, and serve. - - - - -_SAUCES_ - -_For Vegetables, Entrees, Puddings, Etc._ - - -VEGETABLE SOUP STOCK NO. 1 - - Cooking oil, 1/2 cup. - Butter, 1/4 cup. - -Put into a saucepan and add - - Carrot, medium, 1. - Turnip, 1. - Celery stalks, with root, 2. - Parsley sprigs, 2 or 3. - Onions, large, 2. - Bay leaves, 2. - -All to be chopped fine; place on range and cook slowly, stirring -occasionally to prevent burning, until vegetables are nicely browned, -then add - - Flour, 1/2 cup. - -Stir and mix thoroughly, until a rich brown, being careful not to burn. -Now add - - Strained tomato, 1 cup. - Boiling water to required consistency. - -Strain through a fine sieve, and the stock is ready for use. - - -VEGETABLE STOCK NO. 2 - -Boil some turnips, carrots, celery, and onions in enough water to make -half the amount of stock required. When the vegetables are done, drain -and add an equal amount of rich bean broth with a little brown flour, -nut butter, celery salt, and just enough strained tomato to remove the -sweet vegetable taste. This should be of the consistency of broth when -done. Use with roast braized protose, etc. Protose may be cooked with -the vegetables if it can be afforded. The vegetables should be put to -cook in cold water that the substance and flavor may be well drawn out. - - -OLIVE SAUCE - -Take one-fourth cup of ripe olives, and after extracting the stones, -chop fine. Put on the stove and stew for two or three hours in water -enough to cover well. Brown together a little olive oil and flour, the -same as for gravy. Strain through a colander and add the stewed olives. -Season with salt. - - -BROWN REGENCY SAUCE - -(For Vegetables and Roasts) - - Nut butter, 1 cup. - Sage, 1 tablespoonful. - Browned flour, 3 heaping tablespoonfuls. - Salt. - Minced onion, 2 tablespoonfuls. - Water, 1-1/2 quarts. - -Mix all together, salt lightly, put in an enameled baking-pan, cover, -and bake till of the desired consistency. - - -HOLLANDAISE SAUCE - - Butter, 1 tablespoonful. - Olive oil, 1 tablespoonful. - Flour, 1 tablespoonful. - Salt. - Lemon juice, 2 tablespoonfuls. - Eggs, 2. - Nutmeg. - -Rub the butter, flour, nutmeg, and salt together until smooth, and add -slowly one and one-half cups hot water, stirring constantly. Boil, -remove from the fire, and add the lemon juice, olive oil, and the -yolks of the eggs, one at a time. Beat slowly and thoroughly together. -Strain, and serve. - - -SAUCE IMPERIAL - - Stewed tomatoes, 1 quart. - Bay leaves, 2. - Onion, medium, 1. - Lemon, 1/4. - Chopped parsley, 1 tablespoonful. - Thyme, 1 teaspoonful. - Cooking oil, 2 tablespoonfuls. - Flour, 2 tablespoonfuls. - -Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, -set on the range and cook until the onion is a golden brown, being -careful not to burn; then add the flour, let cook a few minutes, -add the lemon and tomato, and let stew half an hour. Strain, salt, -and serve. The chopped parsley may be added just before serving, if -desired. - - -MINT SAUCE - - Mint, 1/4 cup. - Sugar, 1/3 cup. - Lemon juice, 1/2 cup. - -Mix all together, set on the side of the range where the sugar will -melt, and the sauce be hot, but it must not get too hot. Serve with -protose or meat substitutes. - - -WHITE CREAM SAUCE FOR VEGETABLES - - Butter, 2 rounding tablespoonfuls. - Flour, 2 rounding tablespoonfuls. - Milk, 2 cups. - Salt, 1/2 teaspoonful. - -Melt the butter in a saucepan, add the flour, and cook until well -blended, but not browned; add the milk gradually, and stir until -boiling well; then add the salt. - -Half milk and half broth of the vegetables may be used if desired, -unless the broth has a bitter or otherwise objectionable taste, as is -sometimes the case with asparagus. - - -GERMAN SAUCE - - Egg yolks, 12. - Fruit juice, bright colored, 1 cup. - Sugar, 1/2 cup. - Juice of 1/2 lemon. - -Beat the yolks of the eggs about two minutes; put the sugar into a -saucepan with the fruit juice (preferably cherry or strawberry); stir -it over the fire till hot, then remove it to the side, as it must -not be permitted to boil. Stir in the beaten yolks and add the lemon -juice. Whisk the sauce at the side of the fire until well frothed and -thickened. - - -TOMATO SAUCE - - Tomatoes, stewed, 1 quart. - Butter, 1 tablespoonful. - Salt. - Minced onion, 1 tablespoonful. - Flour, 1 tablespoonful. - -Put the tomatoes into a saucepan over the fire; add the onion and -salt; boil about twenty minutes; remove from range and strain through -a sieve. In another pan melt the butter, and as it melts sprinkle in -the flour; stir till it browns and froths a little. Mix the tomato pulp -with it, and it is ready for use. - - -IDEAL CHILI SAUCE - - Stewed tomatoes, 1 quart. - Celery salt, 1 teaspoonful. - Sugar, 1 tablespoonful. - Sliced onion, large, 1. - Salt, 1-1/2 teaspoonfuls. - -Mix all together and let simmer two or three hours. Strain through a -sieve. Serve with croquettes, broiled protose, or nuttolene. - - -NUT GRAVY NO. 1 - - Nut butter, 4 tablespoonfuls. - Strained tomatoes, 1 cup. - Hot water, 2 cups. - -Thoroughly mix the butter with the water and tomato. Let it boil, and -salt to taste. If too thin, thicken with a little flour rubbed smooth -in a little water. - - -NUT GRAVY NO. 2 - - Water, 1 quart. - Strained tomatoes, 1-1/2 cups. - Salt to taste. - Nut butter, 1 heaped tablespoonful. - Flour. - -Emulsify the butter in the tomato, add to the water, and put in a -saucepan over the fire, being careful not to scorch. When it boils, -thicken with a little flour rubbed smooth in water, using plenty of -salt to season, as it brings out the nice flavor of the sauce. - - -CREAM TOMATO SAUCE - -Make a tomato sauce and add one-fourth part rich cream, beating well. - - -TOMATO CREAM SAUCE - -Make a rich cream sauce and add one-fourth part of strained tomatoes, -or an equal amount of tomato sauce. Beat up well. - - -BROWN SAUCE FOR VEGETABLES AND ROASTS - - Water, 2 cups. - Minced onion, small, 1. - Browned flour, 2 rounded tablespoonfuls. - Strained tomato enough to mix the flour smooth. - Salt. - Minced protose, 1/4 cup. - Butter, 1 rounded tablespoonful. - White flour, 1 tablespoonful. - Celery salt. - -Put the water, butter, and onion in a saucepan and set on the stove; -when it begins to boil, add the protose and let simmer ten or fifteen -minutes, then place where it will boil, and thicken with the browned -and white flour rubbed smooth in the tomato; the thickening should be -thin enough to pour readily. Let cook a few minutes and add salt and -celery salt, and serve with vegetables or roasts. - - -WALNUT GRAVY - - Ground walnuts, 1 cup. - Milk, 1 cup. - Flour. - Water, 2 cups. - Salt to taste. - -Put the water and milk in a saucepan, and when boiling add the walnuts. -Thicken with a little flour thickening, and salt to taste. - - -PARSLEY SAUCE - -Add two tablespoonfuls of finely chopped parsley to two cups of cream -sauce. - - -BROWN SAUCE - - Vegetable stock, 2 cups. - Browned flour, 2 tablespoonfuls. - Strained tomatoes, 1/4 cup. - -Heat the stock to boiling, add the hot tomato, and thicken with browned -flour. - - -CREAM SAUCE - - Cream, 1/2 cup. - Flour, 1 heaped tablespoonful. - Milk, 2-1/2 cups. - -Mix the flour to a smooth cream in a little milk, boil the cream and -remainder of the milk, and thicken with the flour. Salt to taste. If -a richer sauce is desired the beaten yolks of one or two eggs may be -added. - - -EGG SAUCE - - Cream sauce, 1 pint. - Egg, 1. - -Beat the egg and add to the cream sauce, mixing thoroughly. - - -BREAD SAUCE - - Stale bread crumbs, 1 cup. - Chopped onion, 1. - Butter, 1 large teaspoonful. - Vegetable stock, 1 cup. - Mace, 1/4 teaspoonful. - -Rub the bread crumbs through a sieve and add the onion and mace. Boil -for a few minutes in the vegetable stock, add the butter, and serve. - - -HARD SAUCE - - Butter, 3/4 pound. - Powdered sugar, 1 pound. - Nutmeg to suit. - -Beat the butter and sugar together until white and creamy, then add the -nutmeg. - - -GOLDEN SAUCE - - Nutmeg, 1/2. - Sugar, 1 cup. - Butter, 1 rounding tablespoonful. - Egg yolks, 2. - Corn starch, 1 tablespoonful. - Water, 2 cups. - -Break the nutmeg into pieces and put in a saucepan with the water, -boil, and add the corn starch mixed (sifted) with the sugar. Stir over -the fire until the corn starch is cooked, then add the butter. Beat -the yolks with one tablespoonful of the sauce, then stir quickly into -the remainder, which should be immediately removed, as the yolks will -curdle if boiled. Strain, and serve. - - -VANILLA SAUCE - - Cream, 2 cups. - Eggs, 3. - Flour, 2 tablespoonfuls. - Sugar and vanilla to taste. - -Thicken the cream with the flour and stir in the beaten yolks. Cook a -few minutes, stirring all the time. Add sugar to taste. When cool, add -the beaten whites, and flavor with vanilla. - - -ORANGE SAUCE - - Oranges, 2. - Eggs, 2. - Butter to suit. - Sugar, 1 cup. - Lemon juice, 1/4 cup. - -Put the juice of the oranges and the grated rind of one with the sugar -into a saucepan. Set on the range and stir till the sugar is melted or -dissolved, then strain through a fine sieve to remove the rind. Add the -beaten eggs, lemon juice, and butter. Before serving, set in double -boiler and stir for a few minutes to melt the butter and thoroughly mix -the eggs. Serve hot or cold. - - -LEMON SAUCE FOR PUDDING NO. 1 - - Sugar, 2 cups. - Eggs, 2. - Lemons, 2. - Boiling water, 1-1/2 cups. - -Add the grated rind and juice of the lemons to the sugar, beat the eggs -until light, and add to the sugar, and stir well. Just before serving, -add the boiling water and set on the stove, but do not boil. For a -richer sauce add one-third of a cup of butter. - - -LEMON SAUCE NO. 2 - - Water, 2 cups. - Corn starch, 3 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 1 cup. - Lemon, grated rind and juice, 1. - -Boil the sugar in the water for five minutes, then stir in the corn -starch previously mixed with a little cold water. Stir over the fire -ten minutes, then add the grated rind and juice of the lemon and the -butter. When the butter is melted, the sauce is ready for use. - - -SAUCE FOR PLUM PUDDING - - Butter, 1 large tablespoonful. - Hot water, 1-1/2 cups. - Lemon juice, 1 tablespoonful. - Flour, 2 tablespoonfuls. - Brown sugar, 1 cup. - Grated nutmeg. - -Put the butter into a saucepan; when it has melted stir in the flour -and mix well; then pour in gradually the hot water and stir over the -fire till well cooked; then add the sugar, lemon juice and a small -quantity of grated nutmeg. - - - - -_EGGS_ - - -OMELETS - -Omelets may be made with asparagus, cauliflower, lima beans, onions, -peas, lentils, granose, gluten, rice, nuts, etc. - -Boil the vegetables till tender, chop fine, then beat with the eggs and -proceed as with plain omelets. - - -OMELET SOUFFLE NO. 1 - -Take two eggs, separate whites from yolks, beat whites very stiff, -salt, and add yolks, beating just enough to mix yolks with whites. Turn -into a hot oiled omelet pan, put in medium hot oven, and bake till -done, or to a rich brown. Serve in great haste on being removed from -the oven, to prevent falling. - - -OMELET SOUFFLE NO. 2 - - Eggs, 4. - Powdered sugar, 2 tablespoonfuls. - Flavoring. - -Beat the yolks of the eggs as light as possible, and add the sugar, -a few drops of flavoring, and beat to a cream. Beat the whites until -you can turn the plate bottom side up, without their falling. Pour the -beaten whites and yolks together and mix thoroughly. Put into an oiled -baking dish, and dust with powdered sugar. Bake in a moderate oven till -a golden brown. Serve at once. - -A very delicate souffle is made of whites of eggs beaten stiff, adding -a tablespoonful of sugar to two whites, and chopped apricots or -peaches. Any kind of marmalade may be used in place of fruit. - - -PLAIN OMELET (FRENCH) - -Break eggs into a dish, whip lightly with egg whip or fork, turn into -hot oiled skillet, and place on range. As soon as they begin to set, -lift edges of omelet, so that the uncoagulated part can run under, next -to bottom of the skillet. When light brown, turn, and cook till light -brown on the other side. Fold with knife about one-third over; then -toss out on hot platter, so that the one-third fold will be underneath. -Garnish with parsley and watercress. Serve at once. - - -PROTOSE OMELET - - Protose, 1/2 a thin slice. - Eggs, 2. - Minced parsley. - Cooking oil. - -Mince the protose fine, break two eggs, separating the whites, beat the -yolks a little, and stir the minced protose into them. Beat the whites -into a froth, not stiff, and stir into the protose; add a little minced -parsley; put a little oil into the omelet pan, and when hot pour in -the mixture. Cook a few minutes. Insert a knife between the omelet and -pan, and with a sudden turn of the hand fold the omelet in two. Finish -cooking in hot oven two or three seconds. Serve hot. - - -GLUTEN OMELET - -Same as plain omelet, adding one tablespoonful of gluten to eggs and -cream before whipping. Serve at once on a hot platter. - - -RICE OMELET - -Same as plain omelet, only adding one tablespoonful of cooked rice to -eggs and milk before beating. Serve on a hot platter at once. - - -APPLE OMELET - -Same as plain omelet. Serve with a tablespoonful of well seasoned -apple sauce, mixed with equal amount of beaten white of egg on side of -platter. - - -GRANOSE OMELET - -Same as plain omelet, adding two tablespoonfuls of cream instead of -milk, and one or two tablespoonfuls of granose, before whipping. - - -OMELET WITH TOMATO - -Prepare a plain omelet, and when ready to fold, put a layer of baked -ripe tomatoes on one half, and fold the other half over it. Serve with -or without a tomato gravy as preferred. - - -ONION OMELET - -Make as for plain omelet, placing one dessertspoonful of lightly -braized onion on the omelet just before you fold, folding the one-third -over the onion. Serve on hot platter at once. - - -GREEN PEA OMELET - -Make as for plain omelet, folding one tablespoonful French peas with a -little thick cream sauce over them. Serve at once on hot platter. - - -ASPARAGUS OMELET - -Make as for plain omelet, folding in one tablespoonful of asparagus -tips, which have been nicely seasoned. Serve on hot platter at once. - - -EGG A LA MODE - - Bread crumbs, 2 cups. - Milk, 2 cups. - Eggs, 8. - Salt. - Buttered toast or zwieback. - -Soak bread crumbs in milk, beat eggs very light, add the soaked bread -crumbs, and bake for five minutes. Have ready a hot oiled or buttered -saucepan; pour in the mixture, salt, and stir briskly for three -minutes. Serve hot on squares of buttered toast or zwieback. - - -CURDLED EGGS - -Bring a kettle of water to a boil, set at back of range for two -minutes, then drop in two eggs for each person, and leave for eight -minutes. Serve in cups. - - -JELLIED EGGS - -Cook the same as curdled eggs, leaving eggs in fifteen minutes instead -of eight. - - -SHIRRED EGGS - -Oil a small platter or granite egg dish, break in fresh eggs, being -careful not to break the yolks. Sprinkle with minced parsley, salt, and -add a bit of butter. Set in oven and bake till cooked as desired. Serve -at once. - - -CREAM SHIRRED EGGS - -Prepare eggs as for shirred eggs, omitting parsley. Pour about one -tablespoonful of rich cream over them, salt, set in oven, and bake as -desired. Serve at once. - - -FLOATED EGGS - -Take two fresh eggs, separate whites from yolks, put yolks into a -soup bowl of hot water, being careful not to break them. Let set two -minutes, then place them, bowl and all, into a larger dish of boiling -water, and cook till set as desired,--two minutes for medium, four -minutes for hard. Meantime beat whites very stiff, mold them in a soup -bowl, then float mold on boiling water two or three minutes till nicely -set. Then place them on large platter, place yolk in center, garnish -with parsley, and serve. In removing whites from bowl, take bowl in -left hand, knife in right, dip bowl about one-third in water, then slip -knife under edge of mold in the water. The water will get under eggs -and float them out easily. This makes a nice dish for the sick, if -yolks be boiled hard and whites are cooked rare. - - -BAKED EGGS IN TOMATO CASES - -Take nice, ripe, medium-sized tomatoes, remove the stem and center with -sharp paring knife or spoon sufficient to encase an egg nicely. Place -them in an oiled granite baking-pan, break an egg into each tomato, -salt and sprinkle with chopped parsley, and add a small piece of -butter. Set in moderate oven and bake till eggs are medium done. Serve -at once. - - -MUMBLED EGGS - - Milk, 1 cup. - Eggs, 6. - Granose biscuit, 3. - Salt. - -Put milk on to heat in agate pan; when it begins to boil, break in the -eggs, and with a fork stir rapidly till it thickens. It must not be as -hard as scrambled eggs. Split granose biscuit in half and heat them in -the oven a few minutes. Serve a spoonful of the mumbled eggs on each -half of the biscuits. Do not forget to add salt. - - -SCRAMBLED EGGS WITH SUGAR CORN - -Prepare as for scrambled eggs with protose, using nice, tender corn in -place of protose. Salt and serve at once on hot platters. - - -SCRAMBLED EGGS WITH ONIONS - -Prepare as for scrambled eggs with protose, using one teaspoonful of -lightly braized onion in place of protose. Salt, and serve on hot -platters at once. - - -SCRAMBLED EGGS WITH PROTOSE - - Cream or milk, 1 tablespoonful (for one person). - Fresh eggs, 2. - Minced protose, 1 tablespoonful. - -Into an oiled skillet containing one tablespoonful of cream or milk -break the eggs, slightly whipping them with egg whip or spoon, then add -protose. Stir to prevent sticking to bottom, also to thoroughly mix egg -with protose. Salt, scramble (soft medium, or hard), as desired. Serve -at once on hot platters. - - -SCRAMBLED EGGS WITH PARSLEY - -Prepare as for scrambled eggs with protose, omitting protose and -substituting minced parsley. - - -POACHED EGGS ON TOAST - -Serve poached eggs on nice light brown slices of zwieback, or fresh -toast if preferred, that has been slightly moistened, not soaked, with -hot cream, milk, or water. - - -POACHED EGGS - -Take nice, fresh eggs, as only fresh eggs poach nicely; break them -into a pan of hot water, almost boiling. Let pan set on range so that -it will not boil; poach as desired,--soft, two minutes; medium, three -minutes; hard, five minutes. Serve on platter, garnish with watercress -or parsley. Serve while very hot. - - -POACHED EGGS ON GRANOSE - -Heat some granose in the oven a few minutes; put a few spoonfuls on a -plate and place poached eggs on top. A small piece of butter may be -added to each egg. - - - - -_BEVERAGES_ - - -CARAMEL-CEREAL - -(A Substitute for Coffee) - -For each cup of the beverage required use two tablespoonfuls of the -cereal and boil for ten to twenty minutes. Then remove to the side of -the range and let steep a few minutes. The strength and aroma of cereal -coffee are developed by long steeping. - - -CHOCOLATE - -(Sanitas) - -Grate some Sanitas chocolate, place in a saucepan, and to each two -ounces allow one cup of cold water. Let it stand until the chocolate -is soft, place over the fire, and when it boils, cook one minute. Work -it briskly with an egg beater, then serve at once, adding at the last -moment a tablespoonful of whipped cream to each cup. - -It is considered an improvement by some to use two-thirds chocolate and -one-third malted nuts. - -Other chocolate is not recommended, as it contains an injurious -alkaloid, which in the Sanitas brand is removed by a special process. - - -FRUIT NECTAR - -For every eight parts of fruit juice used add one part of lemon juice -and sweeten to taste. A combination of fruit juices, as grape, cherry, -and raspberry, makes a very nice nectar, always using the lemon juice. -The nectar should be served ice cold. - - -STRAWBERRY SHERBET - - Ripe strawberries, crushed, 4 cups. - Water, 4 cups. - Lemon, sliced very thin, 1. - Powdered sugar, 2 cups. - -Mix the strawberries, water, and lemon together, and let stand in glass -or earthen jar for two hours; strain through coarse cloth and add the -powdered sugar. When sugar is dissolved strain and keep on the ice -until served. - - -MINT JULEP - - Sugar, 1 cup. - Mint sprigs, 6. - Strawberry juice, 1/2 cup. - Juice of 4 lemons. - Water, 1 pint. - Boiling water, 1 cup. - Raspberry juice, 1/2 cup. - Ice. - -Boil sugar and water twenty minutes; crush mint and pour over it one -cup boiling water. Let stand five or ten minutes, strain, and pour into -the syrup. To this add strawberry, raspberry, and lemon juices. Serve -ice cold. - - -FRUIT CUPS - - Lemons, juice and rind, 12. - Powdered sugar, 2-1/2 pounds. - Ice. - Ripe pineapple, 1. - Water, 2 quarts. - -Put into a dish the juice of the lemons and the rind sliced very thin. -Slice the pineapple into another dish and pour over it half a pound -of the powdered sugar. Let stand overnight. In the morning strain off -the juices and add the rest of the sugar and the water. Stir till the -sugar is dissolved, then strain through a coarse cloth, and serve with -crushed ice. - - -LEMONADE NO. 1 - -The best lemonade is made from lemon syrup. Into the juice of twelve -lemons grate the rind of six. Be careful to exclude all seeds and the -inner white skin, as they impart a bitter taste. Let stand overnight. -Make thick syrup of white sugar, and when cold strain the lemon juice -into it. A tablespoonful added to a glass of water makes a perfect -lemonade. - - -LEMONADE NO. 2 - -Three lemons to a pint of water makes a strong lemonade. Sweeten to -taste. - - -ORANGEADE - - Sugar, 1 cup. - Water, 2 cups. - Orange juice, 2 cups. - Cracked ice. - -Boil sugar and water together ten minutes to make a syrup; then add the -orange juice and let it cool. When cold, pour into goblets half filled -with cracked ice. - - -APOLLINARIS LEMONADE - - Juice of 6 lemons. - Rind of 4 lemons, sliced very thin. - Sugar, 2 cups. - Apollinaris water, ice cold, 1/4 bottle. - Cracked ice. - -Mix the lemon juice, rind of the lemons, and sugar together and add -Apollinaris water. Serve in goblets of cracked ice. - - -PINEAPPLE LEMONADE - - Sugar, 1 cup. - Water, 2 cups. - Ice water, about 4 cups. - Juice of 4 lemons. - Pineapple, freshly grated, 1. - -Boil the sugar and water together ten minutes, and then add lemon juice -and freshly-grated pineapple. Let this cool, then strain carefully, and -add ice-water, about four cups. - - - - -_CEREALS_ - - -CEREALS - -Grains may be considered perfect food in themselves, as they contain -all the food elements in nearly right proportions. Rice is an exception -to this, the starch being in excess. - -In cooking grains in the form of porridges, they should be introduced -into rapidly salted water, beating with a batter whisk so that the -grains may be thoroughly mixed with the water and be free from lumps. -In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., -keep them boiling, stirring occasionally until the grain does not sink -to the bottom, but hangs suspended in the water. If the inner part of a -double boiler has been used, it may now be set into the outer boiler, -which should be placed on the range where the water will boil rapidly. -Replenish the water in the outside boiler from time to time with -boiling water. - -By setting the grain in boiling water, the indigestible outer portion -or cellulose is more completely broken up, and the starch granules -are more thoroughly acted upon by the water, the object being to cook -the starch and the gluten as thoroughly as possible. If the grains -are cooked in a double boiler, they will not need to be stirred after -they are set, except when cooked in a very large quantity. The cooking -should be continuous and the length of time varies according to the -varying proportion of gluten in the grain. The larger percentage of -starch, the shorter the time required in cooking. Grains combine nicely -with fruits, and may be cooked or served with either fruit or fruit -juices. - - -OATMEAL - - Oatmeal, 1 cup. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add oatmeal. Boil until it thickens and finish in double boiler. Cook -five hours. - - -ROLLED OATS - - Rolled oats, 1-1/2 cups. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add rolled oats. Boil until it thickens and finish in double boiler. -Cook four hours. - - -CRACKED WHEAT - - Water, 4 cups. - Salt, 1 teaspoonful. - Cracked wheat, 1 cup. - -Put water into the inner double boiler, place on the range, and when -boiling add salt and cracked wheat. Boil rapidly until grains do not -sink when the dish is lifted from the range. Place in the outer boiler -and cook constantly for four or five hours. - - -PEARL WHEAT - - Water, 4 cups. - Pearl wheat, washed, 1 cup. - Salt. - -Boil water in the inner double boiler, add pearl wheat, and salt. Place -in the outer boiler and cook five or six hours. - - -PEARL BARLEY - - Pearl barley, well washed, 1 cup. - Water, 4 cups. - -Put cold water into double boiler and add pearl barley. Heat slowly and -cook about six hours. - - -FARINA - - Milk, or water, 6 cups. - Farina, 1 cup. - Salt. - -Put the milk or water in the inner part of a double boiler, place on -the range, and when boiling add salt and farina. Let it boil for two or -three minutes, stirring all the time. Then place in a double boiler and -cook one hour. If milk is used, it should first be simmered or scalded -in a double boiler, and then placed on the range and the milk will -boil almost immediately. In this way the milk will not be so liable to -scorch as if it was put on the range at first. This rule will apply to -all grains cooked with milk. - - -RICE (SOUTHERN STYLE) - - Rice, 1 cup. - Salt, 1 teaspoonful. - Water, 6 Cups. - Butter or gravy. - -Wash rice in two waters, then put into vessel with water and salt. -After boiling about ten minutes, strain off all the water except a -scant cupful. Cover the vessel and let steam fifteen minutes or more, -stirring once or twice. Serve with butter or gravy, the latter being -stirred in quickly while the rice is hot. - - -RICE (WESTERN STYLE) - - Rice, 1 cup. - Water, 6 cups. - Salt, 1 tablespoonful. - -Wash rice, put in kettle of water, salt, and boil till tender, stirring -once or twice to prevent sticking. Drain off all water through a -colander and pour over hot water sufficient to wash off the starchy -water and separate the grains. Leave in the colander and set into -another pan, so that the bottom of colander will not touch. Cover and -place in the oven a few minutes. - - -RICE WITH RAISINS - - Washed rice, 1 cup. - Raisins, washed, seeded, 1/2 cup. - Salt, 1/2 teaspoonful. - Water, 2 cups. - -Put in an enameled pan, cover, and steam one hour. - - -BROWNED RICE - -Rice may be browned in the oven until of a yellow straw color, then -cooked as any rice, but preferably steamed. Care must be taken in -browning that it does not scorch or get too brown. - - -CORN MEAL MUSH - - Salted water, 4 cups. - Corn meal, 1 cup. - -Into the salted water stir corn meal till it begins to thicken, and -finish cooking in a double boiler. Cook three or four hours. - - -GRAHAM PORRIDGE - - Graham flour, 1 cup. - Boiling water, salted, 3 cups. - -Stir the flour into boiling water and beat till perfectly smooth; set -in a double boiler, or in another vessel containing boiling water, and -cook one hour. - - -GRAHAM PORRIDGE WITH DATES - -Set as for plain graham porridge; after it has cooked one-half hour, -beat in the desired quantity of washed, seeded, and chopped dates; let -it cook half an hour longer, and serve. - - -GLUTEN-GRANOLA MUSH - - Boiling milk or water, 1 quart. - Mixed gluten and granola, 1-1/2 pints. - -Cook fifteen minutes, and serve with cream. - - - - -_TOASTS_ - - -TOASTS - -Toasts are uniformly and properly regarded as a breakfast dish, and -when properly prepared are wholesome, nutritious, and appetizing, and -far more conducive to health than the fried mushes and griddle cakes -with which so many are prone to appease their appetites. - -Zwieback should be used as the foundation of all toasts, although -ordinary toasted bread can be used. In toasting bread, do not expose -it to such fierce heat that the bread will be burned or singed. Singed -bread is not toasted bread. Again, the fire should be hot enough to -more than simply dry the bread. It should be toasted as far through as -possible, and should be crisp and brittle, not hard. In using zwieback -for toast it may be moistened by hot milk, if for cream, gravy, or egg -toast; or with hot salted water, if for fruit. In either case the toast -should be dipped quickly in and out again so as not to absorb too much -liquid and become mushy. Under this head a few kinds of toasts will be -given, inexpensive and otherwise. While it is not an exhaustive list, -it will include sufficient to suggest others equally good. - - -MILK TOAST - - Milk, 6 cups. - Flour, 1 heaped teaspoonful. - Butter, 1 tablespoonful. - Toasted bread or zwieback. - -Heat milk and butter in a saucepan over the fire; when boiling, add -salt and flour, moistened with a little milk. Let it boil, remove from -the fire, and dip into this slices of toasted bread or zwieback. Pour -what remains over the toast, cover, and send to the table hot. - - -CREAM TOAST - - Cream, 6 cups. - Zwieback. - Milk. - -Heat cream to boiling, dip slices of zwieback into hot milk for an -instant, place on saucer, pour hot cream over, and serve. - - -AMERICAN OR FRENCH TOAST - - Eggs, thoroughly beaten, 3. - Salt. - Butter. - Milk, 3 cups. - Sliced bread. - -Beat the eggs thoroughly and add the milk and a little salt. Slice -light bread and dip into the mixture, allowing each slice to absorb -some of the milk. Then brown on a hot, buttered griddle or thick -bottomed frying-pan. Spread with butter, and serve hot. - - -BOSTON CREAM TOAST - -Toast two slices of bread, trim and cut in two lengthwise, making -four pieces. Place these evenly on top of one another and cut again -cornerwise, into long triangular pieces. Arrange artistically on a -platter, and serve with cream sauce. - - -NUN'S TOAST - - Hard-boiled eggs, 6. - Flour, 1 teaspoonful. - Butter. - Hot buttered toast. - Finely-chopped onion, 1. - Milk, 2 cups. - -Put the butter into a saucepan, and when it begins to bubble add the -chopped onion. Let the onion cook a little without color, then stir in -the flour. Add the milk and stir till it becomes smooth. Then put in -the eggs which have been sliced and let them get hot. Pour this mixture -over neatly trimmed slices of hot, buttered toast. Season with salt. - - -NUT GRAVY TOAST - -Dress moistened toast with nut gravy as given under sauces. - - -PRUNE WHIPPED TOAST - - Prune pulp, 2 cups. - Sugar, 1 tablespoonful. - Eggs, whites, 4. - -Beat the whites very stiff and stir in the hot prune pulp and sugar. -Serve on slices of zwieback which have been dipped in hot water. - - -PRUNE TOAST - -Prepare as for apricot toast, using prune marmalade. - - -DATE TOAST - -Prepare as for prune toast, except that the dates should be steamed, -not boiled. - - -PROTOSE TOAST - - Minced protose, 2 cups. - Eggs, 2. - Sweet cream, 1/2 cup. - Salt to taste. - -Mix and heat thoroughly; when boiling hot spread over slices of - - Toasted bread. - -Dipped in hot salt water, and well buttered. Take - - Hard-boiled egg, 1, - -Cut in halves, remove yolk, and fill hole with - - Currant jelly, - -And place on top of the protose. - - -NUTTOLENE ON TOAST - -Mince half a pound of nuttolene very fine, put in a well-oiled -saucepan, and fry over the fire till a delicate brown. Great care must -be taken to prevent scorching; shake the pan often. Make two cups -of rich cream sauce well seasoned with butter sauce, and desiccated -cocoanut. Strain this over the nuttolene, and serve a spoonful on warm -toast. This makes six large portions. - - -BERRY TOAST - -Any canned fruit, as strawberries, blackberries, blueberries, etc., may -be used for toasts. Strain off the juice, boil, and thicken with corn -starch to the consistency of cream. Stir in the strawberries and reheat -till the berries are well heated through. Serve as other fruit toasts. - - -BANANA TOAST NO. 1 - -Peel and rub some nice bananas through a fine colander; sweeten and -beat up with a little cream, and serve on moistened toast. Serve cold. - - -BANANA TOAST NO. 2 - -Take the desired quantity of bright fruit juice, as strawberry or -cherry. Boil and thicken with corn starch. Into this slice some ripe -bananas. The juice should not be too thick, but just so that the banana -will appear suspended in the juice. Serve on moistened toast. - - -DATE TOAST WITH WALNUTS - -Prepare same as date toast, then serve with walnut meat on each corner -and one in the center. - - -TOMATO TOAST - -Dress moistened toast with tomato sauce, as given under sauces; or use -strained tomatoes thickened with flour or corn starch. - - -ASPARAGUS TOAST - -Prepare as for stewed asparagus. Moisten and butter a piece of toast, -lay four or five pieces of asparagus on it, pour a spoonful of white -sauce on the bottom end of the stalks, and serve. - - -APPLE TOAST - -Fresh stewed apples, rubbed through a colander and sweetened, make a -nice dressing. The apples may be flavored with lemon, or mixed with -grape or cranberry sauce. When the apples are put in the colander, the -liquid may be poured into a saucepan and boiled into a syrup, and the -toast moistened with this. Serve a spoonful or two of the apple sauce -over all. - - -APRICOT TOAST - -In making apricot marmalade, save the juice by itself and boil it down -into a syrup. Moisten the toast, pour over some of the syrup, and some -of the marmalade over all. - - - - -_BAKERY AND BREAKFAST DISHES_ - - -BAKERY AND BREAKFAST DISHES - -Thin batters are about the consistency of thin cream. Thick batters are -like cream. Still thicker batters, which may be poured in a continuous -stream, are called pour batters. Any batter is a pour batter until it -is made so stiff that it breaks or drops in the pouring, when it is -called a drop batter. It will remain a batter until too stiff to be -beaten, when it becomes a dough. - -Doughs, like batters, are of varying degrees of thickness, ranging from -those just stiff enough to be handled to those which may be rolled thin -as paper. Generally speaking, one full measure of flour to one scant -measure of liquid makes a pour batter. Two full measures of flour make -a drop batter; and three full measures make a dough; although, for -various reasons, these proportions are subject to many modifications. - -If the ingredients in batters were simply mixed and cooked slowly, -the resulting substances would be hard and compact, unfit for human -digestion. Hence, to obviate this, and to make them light and porous, -we must resort to other processes. This is accomplished by means of -the expansion of incorporated air, by the generation of gas within the -mixture, or by a combination of both methods, supplemented by quick -cooking before the gas has a chance to escape. - -Air at seventy degrees expands to about three times its volume when -exposed to the temperature of a hot oven. Consequently, as a mixture -heats in cooking, incorporated air expands, giving the desired -lightness. Air is incorporated or enclosed in batters by beating the -mixture thoroughly, as in making whole-wheat gems; by adding eggs to -the beaten mixture, as in popovers; and by the gas obtained by the -union of an acid with an alkaline carbonate, as in the use of baking -powders. In batters made light by the admixture of air, one must -exercise care in beating to actually incorporate and retain the air. -When eggs are added to the mixture, the glutinous consistency of the -albumin they contain assists in retaining the entangled air. - - -GEMS OR PUFFS (PLAIN) - - Milk, 1 cup. - Salt. - Cooking oil, 1 tablespoonful, if desired. - Egg, 1. - Sifted flour, about 2 cups. - -Break the egg into the milk, add salt, and beat thoroughly. Beat into -this enough sifted flour to make a batter that will pile slightly when -poured in a thick stream. Bake in hot greased gem irons in a brisk -oven. A tablespoonful of cooking oil may be added to the milk if a -richer batter is desired. - - -CORN GEMS - -Make same as plain gems, but use one-fourth corn meal and a little -sugar. - - -WHOLE-WHEAT AND GRAHAM GEMS - -Use one-fourth to one-third whole wheat or graham flour. - - -GRANOSE PUFFS - - Eggs, 4. - Ground cinnamon, 1 teaspoonful. - Salt. - Sugar, 1/4 cup. - Granose flakes, 4 cups. - -Beat the yolks of the eggs with the sugar until light, then add the -cinnamon and salt. Beat again, then add two cups granose flakes. Mix -thoroughly and add half of the stiffly-beaten whitest of the eggs, then -two more cups granose flakes, and lastly the rest of the whites. Drop -in round gem irons, filling them heaping full, and bake a light brown. -They may be iced and a little shredded cocoanut sprinkled on top. - - -VEGETARIAN HOT CAKES - - Bread crumbs, 4 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar as desired. - -Mix all together thoroughly, and add sufficient - - Milk heated at 140 deg. or 150 deg., - -To make a thick pour batter. To this add the - - Yolks of 5 eggs. - -Beat up thoroughly and add the - - Stiffly-beaten whites. - -Bake on soapstone griddle. Be careful not to have the milk scalding -hot, as it renders cakes soft and sticky. - - -GREEN CORN GRIDDLE CAKES - - Corn, 1 quart, cut from the ear. - Butter, 2 tablespoonfuls. - White corn meal, 3 tablespoonfuls. - Salt, 1/4 teaspoonful. - Milk, 1 cup. - Eggs, 4. - Flour, 1/2 cup. - -Mix thoroughly and bake on soapstone griddle. - - -BAKED CORN PIE - - Sweet corn, 1 can. - Milk, 2 cups. - Salt, 1 teaspoonful. - Butter, 2 tablespoonfuls. - Eggs, 2. - -Warm the butter and stir through the corn; beat the eggs with the milk, -add the salt, and mix with the butter and the corn. Turn into a pan and -bake until set. Should be light brown. - - -POPOVERS - - Flour, 2 cups. - Milk, 1-3/4 cups. - Butter. - Salt, 1/2 level teaspoonful. - Eggs, 3. - -Mix the salt and flour, pour on slowly half the milk to make a smooth -batter; add the eggs, one at a time, beating well, and gradually the -remaining milk. Beat vigorously for a few minutes, then turn at once -into hot well-buttered gem-pans, filling them about half full. Bake in -rather hot oven from twenty to thirty minutes. - - -CORN BREAD WITHOUT BAKING POWDER NO. 1 - - Corn meal, 2 cups. - Eggs, 4. - Salt. - Boiling milk, 3 cups. - Butter, size of egg. - -Put the meal into the mixing bowl, make hollow in the center, put in -butter and salt, and pour the hot milk over all, and stir well. Let -cool, and if too stiff, add a little more cold milk. Break the eggs and -separate them; add the yolks to the meal and beat five minutes. Beat -the whites and add them to the batter. Oil a baking-pan, make it hot, -and turn in the batter. Bake in a quick oven thirty minutes. - - -HOE CAKE - - Corn meal, 4 cups. - Water, or milk. - Melted butter, 1 tablespoonful. - Salt and sugar as desired. - -Sift corn meal with a little salt, and sugar if desired; scald with -sufficient water or milk to make a stiff batter, but soft enough to -spread easily with a knife. A tablespoonful of melted butter may be -added if desired. Spread on a baking-sheet or pan about one-half inch -thick or less and bake slowly till crisp clear through. - -If the cake bakes fast on the bottom, it may be turned over so that -both sides may be evenly baked. - - -CORN BREAD WITHOUT BAKING POWDER NO. 2 - - Corn meal, 2 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar, 1/4 cup. - -Mix and add - - Boiling water. - -sufficient to make stiff dough; let cool, then stir in - - Butter, 1 tablespoonful. - Beaten yolks, 6. - -and lastly the - - Stiffly-beaten whites, 6. - - -CORN BREAD NO. 3 - - Sponge, 3 cups. - Butter, 1 rounded tablespoonful. - Mixture, 2 parts corn meal to 1 part flour. - Eggs, 2. - Sugar, 3 heaped tablespoonfuls. - -Take three cups of the sponge as set for making wheat bread, measured -when light, ready to mix up stiff. Add sugar, eggs, and butter. To this -add a mixture of two-thirds corn meal and one-third flour until it is -as stiff as will stir conveniently (if made too stiff, the bread will -be dry; if not stiff enough, it will be sticky). Put about half an inch -deep in greased pans, and let rise till nearly an inch deep and bake in -a moderate oven. It may be in deeper loaves, but they are not likely to -be so satisfactory. - - -GEORGIA PONES - - Southern corn meal, 2 cups. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Boiling milk or cream. - -Sift meal with sugar and salt. Pour over this enough boiling milk or -cream to make a stiff drop batter. Stir constantly, that the meal may -not lump. When perfectly smooth, drop in large spoonfuls on a cold -buttered baking-sheet and bake in a brisk oven. The pones should be -browned on top. - - -BOSTON BROWN BREAD - - Yellow corn meal, 1 cup. - White flour, 3/4 cup. - Salt, 1 teaspoonful. - Eggs, 4. - Graham flour, 1 cup. - New Orleans molasses (good), 3/4 cup. - Milk, about 3 cups. - -Mix meal, flour, molasses, and milk; separate eggs and mix yolks with -other ingredients. Beat whites very stiff and fold into mixture, which -should not be thick. Put this in the tin dish immediately and steam for -three or four hours. - - - - -_PUDDINGS_ - - -LEMON-APPLE - - Tart apples, 6. - Sugar, 1 cup. - Lemon, 1. - -Pare the apples and remove the core, being careful not to break the -apple. Put into a granite or enameled baking-pan of suitable size. Fill -the hole made by removing the cores, with the sugar; moisten the sugar -with the lemon juice and sprinkle a little of the grated rind on each -apple. Pour sufficient water into the pan to half cover the apples. -Cover and bake until clear. - - -FARINA MOLD - - Milk, 1 quart. - Sugar, 1/3 cup. - Farina, 1/2 cup. - Salt. - -Put the milk into double boiler; when scalding hot, set the inner -boiler on range until the milk boils; then stir in the farina, sugar, -and salt. Let boil till the farina is set, then set back in outer -boiler and cook one hour. Turn into molds previously oiled or dipped -into cold water. May be served with cream sweetened and flavored, or -with fruit juice. - - -BROWN BETTY - - Chopped apples, 2 cups. - Bread crumbs, 1 cup. - Butter, 1/2 cup. - Chopped raisins, 1 cup. - Raisin or prune juice, 1 cup. - -Fill a pudding dish with alternate layers of the fruit, crumbs, and -butter,--fruit first, finishing bread crumbs on top. Pour over the -fruit juice. Set the dish in a pan of hot water; cover and bake in -a moderate oven for nearly an hour; then remove the cover and brown -lightly. Serve with sweetened cream or lemon sauce. - - -STRAWBERRY SHORT CAKE - - Cream, 1 cup. - Flour to make a medium soft dough. - Salt. - Yeast, 1 tablespoonful. - -Warm the cream to about seventy degrees, add the salt, yeast, and -about two cups of the flour. Mix thoroughly, cover, and set in a warm -place to rise. When well risen and lively, add the rest of the flour, -and leave until perfectly smooth. Roll out about half an inch thick. -Put in greased pans, brush the top with melted butter, let rise until -about double its original size, and bake. Split, and fill with whole or -crushed berries, sprinkled with sugar. - - -STRAWBERRY GRANOSE - -Put a layer of granose in a deep pan of sufficient size; cover with a -layer of crushed berries and sugar; repeat till the pan is full. Press -lightly. Serve with cream. - - -FLOATING ISLAND - - Milk, 1 quart. - Sugar, 1/2 cup. - Eggs, 5. - Jelly, 2 tablespoonfuls. - Flavor to suit. - -Make a custard with the milk, the yolks of the eggs, the whites of two, -and the sugar. Whip the remaining three whites to a stiff froth with -a little sugar and flavoring, same as custard. Pour the custard into -individual glass dishes, drop spoonfuls of the whites on the custard -so as to form islands, or it may be put on with a pastry tube or paper -funnel. Drop a little bright jelly in the center of each island. - - -CORN STARCH BLANC MANGE - - Milk, 1 quart. - Corn starch, 4 heaped tablespoonfuls. - Eggs, whites, 3. - Sugar, 1/2 cup. - Lemon flavoring. - -Put half the milk in a double boiler and set over the fire. When -scalding hot, add the remaining milk in which has been dissolved the -sugar and corn starch. Stir till it is thick and there are no lumps. -Flavor with lemon, take from the range, and add the stiffly beaten -whites. Pour into molds and set in a cool place to get firm. - -A pleasing effect may be obtained by dividing the mixture after it is -cooked, and coloring one-half pink, then filling the mold one-third of -one, and filling up with the other. When turned from the mold they will -look like small, white pyramids capped with pink, or pink with white. A -custard to be served with this blanc mange is made of two cups of milk, -the yolks of three eggs, and half a cup of sugar. Flavor same as blanc -mange. - - -GRANOSE MOLD - - Boiling milk, 2 cups. - Granose flakes, 3 cups. - Sugar, 2 tablespoonfuls. - Beaten eggs, 6. - -Stir the granose flakes into the boiling milk; then add the beaten -eggs and sugar. Let boil two minutes, and pour into molds. Serve with -vanilla sauce. - - -PINEAPPLE TAPIOCA - - Pearl tapioca, 1 cup. - Pineapple, ripe, 1. - Water, 1 quart. - Sugar, 1 cup. - -Wash the tapioca, and put to cook with the water and sugar in a double -boiler; cook until cleared. Pare the pineapple, remove the core, and -slice very thin. Put a layer of the pineapple in a deep pan; pour over -some of the tapioca, then another layer of pineapple, and so on till -all the pineapple and tapioca are used. Serve cold. - - -BANANA TAPIOCA - -Same as pineapple tapioca, but use bananas instead of pineapples. Milk -may be substituted for water, and two eggs used if desired. - -The tapioca may be flavored and colored if desired. - - -DATES STUFFED WITH MALTED NUTS - -Wash, dry, and pit the desired quantity of dates, being careful not to -break more than are necessary. Fill the cavity made by removing the pit -with malted nuts, and press together. Make an icing of the white of an -egg, eight or nine tablespoonfuls of powdered sugar, a few drops of -lemon juice, and one teaspoonful of corn starch. Dip the dates in this, -using a sharp toothpick with which to handle them, and place on an -oiled paper or plate to dry. Or the icing may be made with less sugar, -and after they are dipped, roll them in powdered or Victor sugar. - - -SAGO FRUIT - - Sago, 1 cup. - Sugar, 1/2 cup. - Oranges, 2. - -Wash the sago through three waters, and simmer in a quart of water -with the sugar until transparent and thoroughly done. Peel and slice -the oranges, remove the pips, and add to the sago. Cook a few minutes -longer, then turn into six or eight individual glass sauce dishes, and -put away to cool. Garnish with a little bright colored jelly or jam. - - -RICE PATTIES - - Rice, cooked, 2 cups. - Butter, 1-1/2 tablespoonfuls. - Egg whites, well-beaten, 2. - Sugar, 1 tablespoonful. - Nutmeg. - -Mix, and stir over the fire till well blended; when cold, form into -patties, roll in beaten white of egg, and then in bread crumbs -moistened with melted butter. Bake. Serve hot with sweetened cream, -flavored with nutmeg. - - -LEMON OMELET - - Corn starch, 1 dessertspoonful. - Cream, 1/2 cup. - Eggs, 4. - Butter. - Powdered sugar. - Flour, 1 teaspoonful. - Salt. - Boiling milk, 1 cup. - Lemon honey. - -Mix the corn starch, flour, cream and salt. Beat till smooth; add the -beaten yolks of the eggs and the boiling milk. Stir in the whites of -the eggs, beaten to a stiff froth. Butter four pudding plates, pour in -the mixture, and bake in a quick oven ten minutes. Spread lemon honey -on half, fold over, and sprinkle powdered sugar on top. Serve hot. - - -LEMON HONEY - - White sugar, 1 cup. - Egg yolks, 3. - Butter, 1 tablespoonful. - Lemon, grated rind and juice of 1. - Egg white, 1. - -Put the juice, sugar, and butter in a double boiler over the fire; -while it is melting, beat the eggs and add to them the grated rind of -the lemon. Add this to the sugar and butter, cooking and stirring till -it is thick and clear like honey. - - -STRAWBERRY SOUFFLE - - Fruit. - Fresh strawberries, 3 quarts. - Powdered sugar, 1-1/2 cups. - - Custard. - Egg yolks, 4. - Cream or milk, 3/4 pint. - Sugar. - - Meringue. - Egg whites, 4. - -Put two and a half quarts of the strawberries and the powdered sugar -into a saucepan. Put in oven and let it simmer till sugar is melted. -Beat the yolks of the eggs in the cream or milk, and sweeten to taste. -Set in double boiler over the fire, and stir till thick. Arrange the -berries without the juice in glass dishes, so that they will form a -sort of wall. Fill the center with custard and meringue the top with -the whites. Use the remaining two cups of berries to decorate the -meringue with half or whole berries. Serve hot or cold. - - -PLAIN CUSTARD - - Sugar, 3/4 cup. - Eggs, 6. - Milk, 1 quart. - Salt. - -Beat the eggs till light, and stir in the milk, sugar, and salt. Bake -in a pudding-pan; set in a pan of hot water. Bake until the center of -custard is set. - - -CARAMEL CUSTARD - - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 1/2 cup. - Sugar, 1 cup. - Eggs, 6. - Vanilla, 1/2 teaspoonful. - -Put the butter into a saucepan and set on the range. When melted, -stir in the sugar, and let cook until of a dark brown color, stirring -frequently to prevent burning. Now add the water, which should be hot, -and stir until the caramel (the browned sugar) is dissolved. Beat up -the eggs and mix with the milk; add this to the caramel and flavor -with the vanilla. Pour into custard cups, set into a shallow pan of -water, and bake till the custard is set in the middle. - - -TAPIOCA CUSTARD (RICH) - - Tapioca, 1/2 cup. - Sugar, 3/4 cup. - Salt, 1/4 teaspoonful. - Milk, 1 quart. - Eggs, 4. - Flavor to suit. - -Wash the tapioca and put to cook with the milk in a double boiler; stir -occasionally, and cook till clear. Beat the eggs till light; beat in -the sugar, and add to the tapioca. Let cook a minute and remove from -the range. Stir in the flavoring, and turn into a pan of suitable size. -Serve cold. If desired, the whites of two of the eggs may be used as a -meringue, which should be flavored the same as the custard. - - -RICE PUDDING - - Rice, 4 tablespoonfuls. - Sugar, 2 tablespoonfuls. - Seedless raisins, 1/2 cup. - Milk, 4 cups. - Grated nutmeg, 1/4 teaspoonful. - Salt, 1/2 teaspoonful. - -Put all together and bake about two hours. Stir with a fork three or -four times during first hour to prevent sticking. Should it get too -dry, add a little more milk. - - -CREAM RICE PUDDING - - Washed rice, 1/2 cup. - Cream, or milk, 3 cups. - Eggs, 4. - -Cook the rice in the cream or milk; when nearly done, remove from the -range, and stir in the yolks of the eggs. Pour into a pan, and set in -another containing water, and bake fifteen or twenty minutes, or till -the eggs are cooked. Make a meringue of the whites. - - -SANITAS CHOCOLATE PUDDING - - Bread crumbs, 2 cups. - Eggs, 3. - Sanitas chocolate, 1/4 pound. - Hot milk, 2 cups. - Sugar, 1/3 cup. - -Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the -eggs and mix all the ingredients thoroughly. Put into a buttered can, -and steam two hours. - -See note under "Beverages, Sanitas Chocolate." - - -APPLE NUT PUDDING - - Apple pulp, 2 cups. - Nuttolene, 1/2 pound. - Eggs, 4. - Sugar, 3/4 cup. - Bread crumbs, 1-3/4 pounds. - Cinnamon or nutmeg, 1 teaspoonful. - -Grate sufficient tart apples to make two cups; then add the sugar, -cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through -a vegetable grinder, and the beaten yolks of the eggs. Beat well and -add the stiffly-beaten whites, put into an oiled pudding-pan set in a -pan of boiling water, and bake. Serve with sweetened cream or flavored -sauce. - - -PRUNE TAPIOCA PUDDING - - Tapioca, 1/2 cup. - Cold water, 2-1/2 cups. - Lemon juice, 1 tablespoonful. - Prunes, 1 cup. - Salt, 1/2 teaspoonful. - Sugar, 1/2 cup. - -Put the prunes into enough water to cover them, and let simmer gently -till they absorb all the water. Turn onto a plate to cool and remove -stones. When tapioca has cooked until clear, put all the seasoning into -it, and put a layer into a pudding dish, then a layer of prunes, and so -on, having the top layer tapioca. Bake in moderate oven one hour; then -allow to partially cool, and serve with cream. - - -PRUNE PUDDING - - Prune pulp, 1 cup. - Prune meats, chopped fine, 1/4 cup. - Egg whites, well beaten, 4. - Sugar, 1/2 cup. - -Stir the beaten whites of the eggs with the prune pulp, and add the -chopped prune meats and sugar. Bake till lightly browned, and serve -with cream. - - -BREAD PUDDING - - Milk, 1 quart. - Sugar, 1/2 cup. - Stale bread, 1-1/2 cups. - Eggs, 3. - Flavor to suit. - -Soak the bread in the milk; beat the yolks and one of the whites of the -eggs with the sugar, and flavor. Mix and put into a pudding dish. Set -into a pan of hot water and bake until the custard is set. Meringue -with the whites. - -If desired, the top of the pudding may first be marked with jelly, -marmalade, or fresh fruit of some kind, and the meringue put over all. - - -PRESSED FRUIT PUDDING - - Bread, 8 slices. - Stewed huckleberries, 1 quart. - Sugar, 1/2 cup. - -Trim the bread, cutting off all crusts, put four slices in the bottom -of a pudding-pan, cover with half the berries, which should have the -juice strained off, sprinkle over part of the sugar, then the rest of -the bread and the remainder of the berries and sugar. Pour over all -the juice that has been drained; there should be enough to moisten -the bread thoroughly. If served the same day, put another pan on top -of the pudding, with a weight in it, to press the pudding. It is not -necessary to press the pudding if not used the same day it is made. -Serve with sweetened cream or sweet sauce. - - -SNOW PUDDING - - Milk, 1 quart. - Salt, 1/3 teaspoonful. - Eggs, whites, 5. - Sugar, 1/3 cup. - Corn starch, 1/3 cup. - Vanilla to suit. - -Set milk, sugar, and salt in double boiler over the fire; when scalding -hot, add the corn starch mixed smooth in a little cold milk. When the -starch is cooked, remove from the fire, and beat well. When cold, stir -in carefully the stiffly-beaten whites and flavor with vanilla. Serve -with vanilla sauce. - - -APPLE PUDDING (BAKED) - - Butter, 2 tablespoonfuls. - Eggs, 4. - Green tart apples, grated, 6. - Sugar, 1/2 cup. - Lemon, 1. - -Stir the butter and sugar to a cream; stir into this the well-beaten -yolks of the eggs, the juice and grated rind of the lemon, and the -grated apples. Stir in the beaten whites of the eggs, flavor with -cinnamon or nutmeg, and bake. Serve cold with cream. - - -PLUM PUDDING - - Eggs, 4. - Cream, 1 cup. - Flour, 1-3/4 cups. - Raisins, seeded, chopped, 1/2 pound. - Dried cherries, 1/2 pound. - Candied orange peel, 2 ounces. - Sugar, 1 cup. - Bread crumbs 1 cup. - Butter, 1/3 pound. - Currants, 1/2 pound. - Candied citron, 2 ounces. - -Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat -well together, and mix in the sugar and fruit. Mix well, pour into a -buttered pan, cover, and steam about two hours. - - -CABINET PUDDING - - Candied citron, 1/2 cup. - Seedless raisins, 1/2 cup. - Currants, 1/2 cup. - Cinnamon. - Nutmeg. - Stale sponge cake, 1 quart. - Milk, 2 cups. - Eggs, 2. - Butter, melted, 1 tablespoonful. - Salt. - -Butter a pudding mold that will hold at least two quarts. Have the -citron and raisins chopped fine, the currants well washed, and the cake -cut into strips about an inch and a half wide and half an inch thick; -sprinkle some of the fruit on the bottom of the mold, then slices of -the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, -then cake, and so on till the ingredients are all used. Pour over this -a custard made of the milk, eggs, and melted butter. Pour this over the -cake without cooking, and let soak one-half hour, then set into a pan -of water, cover, and bake until the custard is set. Serve with a tart -sauce. - - -CREAM SAGO PUDDING - - Sago, 1/2 cup. - Sugar, 1 cup. - Milk or cream, 1 quart. - Eggs, 2. - Lemon flavoring. - -Wash the sago, and with the milk put into a double boiler, and cook -until clear. Beat the eggs very light, and add the sugar and flavor. -Remove the sago from the range, and allow to cool a little, then pour -in the eggs and sugar, beating all the time. Put in a pudding-pan, set -in a pan of water, cover, and bake until the custard is set. - - -STEAMED FRUIT PUDDING - - Tart apple pulp, 2 cups. - Sugar, 1 cup. - Eggs, 6. - Grape juice, 2-1/2 cups. - Salt, 1/2 teaspoonful. - Toasted bread crumbs, 4 cups. - Seedless raisins, 1 cup. - Lemon rind, grated, 1. - Vanilla, 1 tablespoonful. - -Mix all well together except the whites of the eggs, which should be -beaten stiff and added last. Turn into a buttered mold, and steam or -boil for three hours. Serve with sweetened cream, flavored with nutmeg. - - -SPONGE PUDDING - - Milk, 2 cups. - Flour, 1/2 cup. - Sugar, 1/3 cup. - Eggs, 4. - -Put milk into a double boiler. Mix the sugar and flour with a little -cold milk; pour this into the scalding milk, and stir till it thickens; -then stir it into the well-beaten yolks of the eggs; then add the -whites beaten stiff. Pour the mixture into buttered cups or into a -pudding dish. Put the cup or dish into a pan of boiling water, place -in the oven, and bake twenty minutes. About five minutes before it is -done, remove from the pan of water, and finish baking on the grate. -Serve in the cups in which it is baked or on hot plates if baked in -a pudding dish. This should not be allowed to stand, but be served -immediately. - - -FIG PUDDING - - Butter, 2 tablespoonfuls. - Corn starch, 1/2 cup. - Flour, 1/2 cup. - Fig marmalade, 1-1/4 cups. - Cream, 1-1/2 cups. - Sugar, 1 cup. - Eggs, 4. - -Mix the butter with the corn starch and flour; mix the fig marmalade -and the cream; stir in the butter, corn starch, and flour mixture, -together with the sugar and the yolks of eggs. Mix well and fold in -quickly the well-beaten whites. Pour into a buttered pudding-pan and -steam one and one-half hours. - - -DATE PUDDING - -Make same as fig pudding, using date marmalade. - - -ADELAIDE PUDDING - - Eggs, 6. - Water, 2 cups. - Lemon extract, 1 teaspoonful. - Salt, 1 teaspoonful. - Corn starch, 1 cup. - Sugar, 1-1/4 cups. - Lemon, grated rind and juice, 1. - Flour, 1-1/2 cups. - -Over the beaten yolks pour a syrup made by boiling the sugar in the -water. Add lemon rind and juice, lemon extract, and salt. Beat up -well, and mix in slowly the flour and corn starch. Fold in the beaten -whites of the eggs, pour into a greased pudding dish, and steam one and -one-half hours. - - -CEREAL PUDDING - - Milk, 4 cups. - Eggs, 4. - Sugar, 1/2 cup. - Cream of maize, or cerealine, 2 cups. - Lemon, grated rind and juice, 1. - -Heat milk to boiling and stir in cream of maize or cerealine. Set in -double boiler and cook half an hour. Remove from range and stir in the -yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a -shallow pan, and set within another containing water, and bake till the -custard sets. Meringue with the whites. - - - - -_PIES_ - - -PASTRY DOUGH FOR PIES - - Flour, 1 pint. - Butter, 3 tablespoonfuls, rounding full, - or, Olive oil, 1/2 cup. - Salt, 1 teaspoonful. - Cold water, 6 tablespoonfuls. - -Chop the butter in the flour, add the water and salt, and without -mixing turn upon the board. Roll out and double over three times. Then -roll out again and double. Continue this till the crust is smooth; then -roll out very thin and roll as for jelly cake. Cut into two pieces, -stand each piece on end, and roll out one for the top and the other for -the bottom crust. - - -PUMPKIN FOR PIES - -Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and -put through a colander. The pumpkin is much sweeter cooked this way -than when the peel is removed before cooking. - - -PUMPKIN PIES - - Mashed pumpkin, 1 cup. - Molasses, 1/3 cup. - Sugar, 1/3 cup. - Salt, 1 teaspoonful. - Flour, 1 tablespoonful. - Eggs, 2. - Cinnamon, 1 teaspoonful. - Milk, 1 cup. - -Mix all together thoroughly, adding the milk last. - - -PUMPKIN PIES WITHOUT EGGS - - Mashed pumpkin, 1 cup. - Flour, 1 tablespoonful. - Sugar, 1/2 cup. - Nutmeg, a dash. - -Mix together, and when smooth, add - - Sweet cream, 1 cup. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 1 - - Milk, 1 quart. - Sugar, 1 cup. - Eggs, 6. - Chocolate, 1/4 pound. - Water, 2 cups. - Vanilla, 2 teaspoonfuls. - -Save the whites of three of the eggs for meringue; beat together the -remainder of the eggs, sugar, and vanilla; dissolve the chocolate in -the water and boil for three minutes. When nearly cold, add to the eggs -and sugar. Put in pan lined with good pastry and bake; makes two large -or three small pies. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 2 - -Make an ordinary custard pie, flavor with vanilla; put the grated -chocolate into a basin on the side of the range, where it will melt, -but not burn. When melted, beat into it one egg and sugar to suit the -taste. Spread on top of the pie. - - -HYGIENIC MINCE MEAT - -(For Six Pies) - - Chopped apples, medium size, 14. - Chopped walnuts, 1 cup. - Chopped blanched almonds, 1/2 cup. - Chopped figs, 1/2 cup. - Chopped citron, 1/4 cup. - Seeded raisins, 1 cup. - Seedless raisins or currants, 1 cup. - Caramel-cereal coffee, 1 cup. - Fruit juice or jelly, 1 cup. - Lemons, juice of, 4. - Salt, 1 tablespoonful. - Sugar and spice to taste. - - -MINCE PIE - - Minced apples, 4 cups. - Prune juice, 1 cup. - Sugar, 1 cup. - Molasses, 1 cup. - Butter, 2 tablespoonfuls. - Minced protose, 3 cups. - Seedless raisins, 2 cups. - Lemon, grated rind and juice, 1. - -Stew all together until thick enough for filling. - -Flavor with - - Salt, 1 teaspoonful. - Cinnamon. - Nutmeg. - - -BAKER'S CUSTARD PIE - - Sugar, 3 tablespoonfuls. - Eggs, 3. - Vanilla, 1 teaspoonful. - Salt to taste. - Flour, 1 tablespoonful. - Milk, 2 cups. - Grated nutmeg. - -Beat the yolks of the eggs to a cream, stir the flour thoroughly into -the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and -salt; then add well-beaten whites. Mix well and add by degrees the milk -that has been scalded and cooled (but not boiled), and turn all into a -deep pie-pan, lined with rich paste. Bake from twenty-five to thirty -minutes. - - -LEMON PIE (SUPERIOR) - - Lemons, 3. - Water, 3 cups. - Corn starch, 2 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 2-1/2 cups. - Eggs, 3. - Flour, 4 tablespoonfuls. - -Put the water and butter into a double boiler and set on the range. -Mix the sugar, flour, and corn starch together; grate in the lemon -rind, add the juice and beaten yolks of the eggs. When the water in -the boiler is scalding hot, stir in the mixture, and cook till of -the consistency of cold honey, stirring now and then to ensure even -cooking. Remove from the fire; when cool, pour into deep pie tins, -lined with good pastry. When done, meringue with the whites of the eggs. - - -COCOANUT PIE - - Desiccated Cocoanut, 1/2 cup. - Eggs, 2. - Butter, size of an egg. - Milk, 1 cup. - Sugar, 1 small cup. - -Soak the cocoanut in the milk, add the beaten egg, sugar, and butter -melted. Line a pie-pan with rich pastry, put in the filling, and bake. -The white of one of the eggs may be used as a meringue, if desired. - - -WASHINGTON CREAM PIE - - Crust: - Eggs, 6. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - Sugar, 1 cup. - Lemon juice, 2 teaspoonfuls. - -Beat the yolks of the eggs till very thick; add the sugar, vanilla, -and lemon juice. Beat the whites of the eggs very stiff, fold half -the whites into the yolk and sugar, then half the flour, then the -remainder of the whites and the rest of the flour. Divide this batter -into two pie-pans and bake. When cold, split each cake and put in the -filling. - - Filling: - Milk, 2 cups. - Eggs, 2. - Flour, 1/2 cup. - Butter, 2 tablespoonfuls. - Sugar, 1 cup. - Vanilla, 1-1/2 teaspoonfuls. - -Put three-fourths of the milk into a double boiler, together with the -milk, and set on the range. Beat the eggs very light; add the sugar, -flour, and the remainder of the milk. Beat till perfectly smooth, and -when the milk in the boiler is scalding hot, stir in the mixture. Beat -till smooth, and cook thoroughly; when cool, add the vanilla. If made a -day or two before serving, and kept on ice, the quality of these pies -is greatly improved. - - -PRUNE PIE - - Prune, marmalade, 1 pint. - Egg, 1. - Lemon, 1. - Sugar, 1/2 cup. - -To the marmalade add the grated rind and juice of the lemon, sugar, and -beaten yolk of egg; put into a pie-pan lined with good paste and bake -till the crust is done; remove from oven and meringue with the white -of the egg. - - -APPLE PIE - -Line a pie-pan with rich paste, sprinkle over the bottom a little flour -and sugar. Fill with apples cut in thin slices. The pan should be -slightly rounding full. Sprinkle a little flour and sugar, according -to the tartness of the fruit. Add two tablespoonfuls of water, and a -few small pieces of butter. Moisten the edge of the paste and put on -the upper crust, press down the edges, trim, make several perforations -in the top to allow the steam to escape, brush the crust with a little -milk, and bake about forty-five minutes. - - -RHUBARB PIE - - Pie paste. - Rhubarb, 4 cups. - Sugar, 1 large cup. - Nutmeg. - Salt. - Flour. - -Line a pie plate with paste rolled a little thicker than a dollar. -Strip the skin off the rhubarb and cut the stalk into half-inch -lengths. Fill the plate an inch deep, and to a quart of rhubarb add a -large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg -on top, with a little flour. Cover with a rich crust and bake in a -quick oven until the pie loosens from the dish. - - -BLUEBERRY PIE - -Line a pie-pan with pie paste. Put in the berries half an inch deep, -and to one quart of berries put a teacup of brown sugar; sift a -teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. -Cover with the top crust, pressing down the edges tightly. Trim and -bake in a good oven forty-five minutes. This pie is the typical berry -pie. - - - - -_CAKE_ - - -FROSTING - - Egg white, beaten stiff, 1. - Corn starch, 1 teaspoonful. - Powdered sugar, 9 tablespoonfuls. - Lemon or orange juice, 1 teaspoonful. - -Mix and beat together. - - -SUNSHINE CAKE - - Egg whites, 6. - Egg yolks, 3. - Sugar, granulated, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Mix and bake as for Favorite Sponge Cake, flavor with - - Grated rind of lemon. - Juice of 1/2 orange. - - -ORANGE CAKE - -If boiled icing flavored with orange is used, the result will be orange -cake. - - -ANGEL CAKE - - Flour, 1 cup sifted 5 times. - Lemon juice, 2 teaspoonfuls. - Powdered sugar, sifted, 1 cup. - Egg whites, 11 beaten to stiff froth. - Vanilla, 2 teaspoonfuls. - -Stir the sugar into the whites very lightly and carefully, adding the -vanilla, after which add the flour, stirring quickly and lightly. Pour -into a bright, clean cake dish, which should not be buttered or lined. -Bake at once in a moderate oven about forty minutes. Test it with a -broom splint. When done, let it remain in the cake tin, turning it -upside down, with the sides resting on two saucers, so that a current -of air will pass over and under it. - - -SPONGE SHEET - -Use and make the ingredients the same as for Simple Sponge Cake, but -bake in a sheet. Before baking, sprinkle a generous quantity of the -following mixture on top:-- - -Mix an equal quantity of granulated sugar and chopped almonds and add a -small pinch of ground cinnamon. This produces a delicious crust. Bake -in a buttered and floured pan, and remove from the pan as soon as done. - - -SIMPLE SPONGE CAKE - - Eggs, 6. - Sifted granulated sugar, 1 cup. - Flour, 1 scant cup. - -To the eggs add sugar, and beat with a wire egg beater till the mixture -is thick and light colored. Then add the flour, folding it in gently. -Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. -When done, invert the pan, letting it rest on cups till the cake is -cool, when it can easily be taken out. Thus suspended from the bottom -of the pan, the cake is stretched by its own weight, which makes -it lighter and more elastic than if left to fall by its weight in -cooling. The quantity given will make a small loaf cake, or two layers. - - -FAVORITE SPONGE CAKE - - Eggs, 6. - Granulated sugar, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Sift the flour and sugar four or five times. Beat the whites of the egg -to a stiff froth, adding the lemon juice. When half beaten, fold in -carefully in regular order the sugar, well-beaten yolks of eggs, and -the flour. Bake in a moderate oven. - - -NUT SPONGE CAKE - - Eggs, 7. - Water, 1/4 cup. - Lemon extract, 1/4 teaspoonful. - Ground English walnut, 3/4 cup. - Sugar, 1-1/4 cups. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - -Beat the yolks of the eggs till thick; boil sugar in water till it -spins a thread. Pour this into the yolks, beating all the time till -cool. Add the vanilla and lemon extract; mix flour with walnuts; mix -all together, and lastly stir in the stiffly-beaten whites. Bake in -tins lined with greased paper. - - -MARGUERITES - - Egg white, 1, partly beaten. - Sugar, 2 tablespoonfuls. - Chopped walnuts, 1/2 cup. - -Stir together and spread on crackers, one inch wide by three or four -inches long. Bake a light brown. - - -SPONGE JELLY CAKE - - Eggs, 5. - Lemons, 1. - Sugar, 1 cup. - Flour, 1 cup. - -Beat the yolks till very thick, add sugar gradually, then the grated -rind and two tablespoonfuls of lemon juice. Fold in one-half of the -whites of the eggs, beaten very stiff, then one-half of the flour, the -other half of the whites, lastly the remainder of the flour. Bake in a -large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, -spread the jelly, and roll up. Wrap in the cloth and set aside to cool. - - -ALMOND MACAROONS - - Egg whites, 5. - Rind of 1 lemon. - Almond meal, 1 scant cup. - Sugar, 2 cups. - Flour, 1 cup. - -Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; -mix and add flour and almond meal. Drop on oiled pans in pieces the -size of a walnut, allowing plenty of room between each. Smooth with a -knife dipped in water. Bake a light brown. - - - - -_NUT BUTTER_ - - -NUT BUTTER - -Nut butter can be easily made in the home, but nearly all the prepared -nut foods on sale require expensive machinery and a steam plant to -produce, hence can not be made in the home. - -Peanuts and almonds are the nuts most suitable for making nut butter. -The other varieties are difficult to blanch and do not make good -butter. The best variety of peanuts for making nut butter is the -Spanish shelled. They are the most easily blanched. Removing the skins -from the nuts after they are shelled is called blanching. Peanuts can -not be blanched unless they have been thoroughly heated. - -To properly cook peanuts is the essential thing to produce a healthful, -palatable nut butter. This can be accomplished if care is exercised. -There are three ways of cooking them: namely, baking or roasting, -boiling, and steaming. The baking process is the easiest way, but care -should be used not to scorch them. Scorched or burnt peanuts are unfit -to use in any form. - - -PROCESS NO. 1 - -Put a layer of peanuts about one-half inch deep in a dripping-pan and -place on perforated shelf in a moderate oven. Allow them to bake slowly -for about one hour. Cook them until they are a light brown or straw -color. Shake the pan or stir the peanuts every few minutes. When the -kernels begin to crack and pop they brown very quickly and should be -watched closely. - -A splendid way to cook them is to fill a tight-covered dish about -two-thirds full, place in the oven, and shake occasionally. When cooked -this way, they are not so liable to burn, and they retain their flavor -better. When they have cooked sufficiently, spread out at once. When -they have become quite cool, blanch as follows: This can be done by -rubbing them in the hands, or what is better, a coarse bag, or take -a piece of cloth and fold the ends together, forming a bag. Another -good device is a screen made of coarse wire. Rub them until the skins -are loose. The chaff can be removed by using a fan or by pouring them -from one dish to another where the wind is blowing. Look them over -carefully, removing defective nuts and foreign substances. - -The next step is to grind them. The most practical family mill we -know of for grinding nuts, etc., is the Quaker City Mill (see cut and -description of same in this book). - -Always grind freshly cooked nuts, as they do not make good butter when -left a day or two after being cooked. - - -PROCESS NO. 2 - -Thoroughly heat the nuts in an oven, but do not let them brown. Allow -them to cool, then blanch as described in process No. 1. Boil them from -three to four hours, until they are tender. Drain, spread out on tins, -and thoroughly dry them; then grind them through the mill. - - -PROCESS NO. 3 - -Heat and blanch the same as for No. 2. Grind them through a meat -chopper or the nut butter mill loosely adjusted. Then cook them in a -steam cooker about four hours. When tender, drain, spread on tins, and -thoroughly dry them. Then run them through the mill tightly adjusted. - - -SALTED NUT BUTTER - -Prepare nuts as described in process No. 1. Sprinkle salt on the -kernels when grinding. It is much more preferable to grind the salt in -with the nuts than to mix it in the butter. - - -ALMOND BUTTER - -Almond butter is more difficult to make than peanut butter, on account -of the difficulty in removing the skins. Dry heat does not loosen the -skins as it does the peanut. To blanch almonds, soak them in boiling -water from two to five minutes; then the skins become loose and can -be pinched off by pressing on the nut with the thumb and finger; the -skins will crack and the kernel pop out. Dry them in a slow oven until -they become thoroughly dry and crisp, taking care not to burn them. -Then grind them through a loosely adjusted mill. Place on tins or on a -cloth stretched over the stove until perfectly dry. Then grind then in -the nut butter mill tightly adjusted. - -This makes excellent butter if the almonds are first-class and sweet. - - -BRAZIL NUT BUTTER - -Remove the brown, woody skins with a sharp knife and put the nuts -through the mill. They may have to be broken up before they can be -ground. This butter is very good, but somewhat expensive. It is cheaper -to buy the nuts already shelled. - - -PEANUT MEAL - -Heat the peanuts sufficiently to remove the skins, but do not brown -them. Blanch and look over. Boil or steam them until tender, taking -care to have them quite dry when done. Drain off all the water possible -and put them through a colander. Put on tins suspended over the stove, -or in a slow oven, with the door open, taking care not to brown them. -When perfectly dry and hard, grind through the mill loosely adjusted. -If it is not fine enough, spread out to dry some more, pass through the -mill again more tightly adjusted, but if the mill is too tight, it will -grind it into butter. A good plan is to rub it through a flour sieve. - - -NUT BUTTER FOR THE TABLE - -Put one-half the amount of butter required for the meal into a bowl and -dilute with an equal quantity of water, adding a little of the water at -a time, beating it thoroughly with a fork until it is smooth and light. -Enough water should be used to make it the proper consistency to spread -nicely. An egg beater or wire potato masher is an excellent utensil for -mixing. A little salt can be added if desired. Nut butter when mixed -with water does not keep but a few hours. - - -PEANUT CREAM - -Cook the peanuts until they just begin to turn brown. Then make into -butter, ground as fine as possible. Emulsify with water until it is -the consistency of milk. Then put in double boiler and cook until it -has become as thick as ordinary cream. A little salt can be added if -desired. Serve it hot or cold as preferred. It can be made into milk by -adding a little water. - - - - -_VEGETARIAN DIRECTORY_ - - -VEGETARIAN RESTAURANTS AND CAFES - -VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal. - -VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal. - -VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal. - -GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash. - -VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W. - -VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich. - -VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia. - -HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, -Ill. - -VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb. - -VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark. - -VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo. - -VEGETARIAN CAFE, 322-1/2 North Tejon Street, Colorado Springs, Colo. - -THE HYGEIA, Washington Avenue, Battle Creek, Mich. - -HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa. - -VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash. - -HYGIENIC RESTAURANT, Sheridan, Wyo. - -HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis. - -HYGIENIC CAFE, 426 State Street, Madison, Wis. - -PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo. - -NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich. - -VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn. - -VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y. - -THE LAUREL, 11 West Eighteenth Street, New York City. - -HEALTH RESTAURANT, 391 Sixth Avenue, New York City. - -HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C. - -RESTAURANT, 307 Madison Street, Fairmont, W. Va. - -THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah. - - -DIRECTORY OF SANITARIUMS - -BATTLE CREEK SANITARIUM, Battle Creek, Mich. - -CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill. - -PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION, -Room 203, Parrott Building, 825 Market Street, San Francisco, Cal. - -ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal. - -SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal. - -SACRAMENTO TREATMENT ROOMS, 719-1/2 K Street, Sacramento, Cal. - -EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal. - -SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco, -Cal. - -PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore. - -VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C. - -VICTORIA TREATMENT ROOMS, Victoria, B. C. - -PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal. - -ARIZONA SANITARIUM, Phoenix, Ariz. - -SPOKANE SANITARIUM, Spokane, Wash. - -COLLEGE PLACE TREATMENT ROOMS, College Place, Wash. - -SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal. - -TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash. - -SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash. - -WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash. - -COLORADO SANITARIUM, Boulder, Colo. - -IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia. - -NEBRASKA SANITARIUM, College View, Neb. - -NEW ENGLAND SANITARIUM, Melrose, Mass. - -SOUTHERN SANITARIUM, Graysville, Tenn. - -KEENE SANITARIUM, Keene, Tex. - -PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa. - -MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis. - -DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich. - -JACKSON SANITARIUM, 106 First Street, Jackson, Mich. - -BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y. - -THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill. - -PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill. - -LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark. - -NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn. - -PIEDMONT VALLEY SANITARIUM, Hildebran, N. C. - -ST. LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis, -Mo. - -KNOWLTON SANITARIUM, Knowlton, Quebec. - -NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland. - -CATERHAM SANITARIUM, Caterham, Surrey, England. - -LEICESTER SANITARIUM, 80 Regent Street, Leicester, England. - -BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland. - -FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg, Germany. - -INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland. - -NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway. - -SKODSBORG SANATORIUM, Skodsborg, Denmark. - -FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark. - -OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden. - -CAPE SANITARIUM, Plumstead, Cape Colony, South Africa. - -SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia. - -AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia. - -CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand. - -SAMOA SANITARIUM, Apia, Samoa. - -GUADALAJARA SANITARIUM, Guadalajara, Mexico. - -CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India. - -JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan. - -WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C. - - -DIRECTORY OF SANITARIUM FOOD FACTORIES - -BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich. - -SANITARIUM FOOD COMPANY, Sanitarium, Cal. - -PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore. - -COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo. - -SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W., -Australia. - -UNION COLLEGE BAKERY, College View, Neb. - - - - -INDEX - - -BAKERY AND BREAKFAST DISHES - -Baked Corn Pie, 198 - -Boston Brown Bread, 201 - -Corn Gems, 196 - -Corn Bread, 199, 200 - -Gems, 196, 197 - -Granose Puffs, 197 - -Griddle Cakes, 198 - -Georgia Pones, 201 - -Hoe Cake, 199 - -Popovers, 198 - -Vegetarian Hot Cakes, 197 - - -BEVERAGES - -Apollinaris Lemonade, 176 - -Caramel-Cereal, 173 - -Chocolate, 173 - -Fruit Nectar, 173 - -Fruit Cups, 175 - -Lemonade, 175 - -Mint Julep, 174 - -Orangeade, 176 - -Pineapple Lemonade, 176 - -Strawberry Sherbet, 174 - - -CAKE - -Angel, 235 - -Almond Macaroons, 238 - -Frosting, 235 - -Marguerites, 237 - -Orange, 235 - -Sunshine, 235 - -Sponge Sheet, 236 - -Sponge, Simple, 236 - -Sponge, Favorite, 237 - -Sponge, Nut, 237 - -Sponge, Jelly, 238 - - -CEREALS - -Cracked Wheat, 180 - -Corn Meal Mush, 183 - -Farina, 181 - -Graham Porridge, 183 - -Graham Porridge with Dates, 184 - -Gluten-Granola Mush, 184 - -Oatmeal, 180 - -Pearl Wheat, 181 - -Pearl Barley, 181 - -Rolled Oats, 180 - -Rice, 182 - -Rice, with Raisins, 183 - -Rice, Browned, 183 - - -EGGS - -A la Mode, 166 - -Baked in Tomato Cases, 168 - -Curdled, 166 - -Cream Shirred, 167 - -Floated, 167 - -Jellied, 167 - -Mumbled, 168 - -Omelet Souffle, 163 - -Omelet, Plain, 164 - -Omelet, Protose, 164 - -Omelet, Gluten, 165 - -Omelet, Rice, 165 - -Omelet, Apple, 165 - -Omelet, Granose, 165 - -Omelet with Tomato, 165 - -Omelet, Onion, 166 - -Omelet, Green Pea, 166 - -Omelet, Asparagus, 166 - -Poached on Toast, 169 - -Poached on Granose, 170 - -Scrambled with Sugar Corn, 169 - -Scrambled with Onions, 169 - -Scrambled with Protose, 169 - -Scrambled with Parsley, 169 - -Shirred, 167 - - -ENTREES - -Braized Protose and Cabbage, 83 - -Braized Protose, 85 - -Baked Protose with Macaroni, 86 - -Bean Croquettes, 99 - -Bean and Nut Loaf, 100 - -Baked Potpie, 101 - -Baked Eggplant a la Creme, 102 - -Boiled Macaroni (plain), 105 - -Baked Macaroni, with Egg Sauce, 108 - -Baked Stuffed Tomatoes, 114 - -Cream Nut Loaf, 74 - -Cereal Roast, 75 - -Chicken Croquettes, 77 - -Corn Fritters, 96 - -Carrot Souffle, 100 - -Creamed Macaroni, 107 - -Dressing, 69, 70 - -Dried Pea Croquettes, 76 - -Egg Mixture for Croquettes, etc., 78 - -Escalloped Protose, 87 - -Eggplant with Protose, 88 - -Egg Macaroni, 108 - -Fillets of Vegetable Salmon, 67 - -Frijoles with Protose Mexicano, 79 - -Fricassee of Protose with Potato, 79 - -Frizzled Protose in Eggs, 87 - -Green Corn and Tomato, 79 - -Golden Nut Chartreuse, 91 - -Green Corn Chowder, 98 - -Green Corn Nut Pie, 103 - -Hamburger Loaf, 73 - -Hashed Protose Croquettes, 77 - -Imperial Nut Roast, 74 - -Lentil Hash, 92 - -Lentil Fritters, 92 - -Lentil Patties, 93 - -Lentil Roast, 94 - -Lentil Nut Roast, 94 - -Mock White Fish, 67 - -Mock Turkey with Dressing, 69 - -Mock Veal Loaf, 71 - -Mock Chicken Rissoles, 80 - -Mock Chicken Pie, 102 - -Macaroni a l'Italienne, 105 - -Macaroni and Kornlet, 106 - -Macaroni with Tomato Sauce, 106 - -Macaroni Cutlets, 107 - -Macaroni in Cream, 107 - -Macaroni with Apple, 109 - -Macaroni and Cheese, 109 - -Macaroni with Granola, 110 - -Macaroni Croquettes, 110 - -Macaroni Neapolitaine, 111 - -Macaroni (Spanish), 111 - -Macaroni with Tomato, 111 - -Nuttolene Roast, 71 - -Nut and Granola Roast, 73 - -Nut and Tomato Roast, 76 - -Nut Fricassee, 78 - -Nut and Vegetable Stew, 81 - -Nut Lisbon Steak, 85 - -Noodles, 97 - -Nut and Vegetable Pie, 104 - -New England Boiled Dinner, 80 - -Okra Gumbo, 101 - -Pea Croquettes, 96 - -Protose Roast, Olive Sauce, 68 - -Protose with Browned Potato, 78 - -Protose Fricassee, 82 - -Protose Steak Smothered in Onions, 82 - -Protose Smothered with Tomatoes, 83 - -Protose Pot Roast, 83 - -Protose Steak with Potatoes, 84 - -Protose Pilau, 84 - -Protose Patties, 84 - -Protose Cutlets, 89, 85 - -Protose Hash, 113 - -Protose and Tomato, 86 - -Protose Jambalaya, 88 - -Protose Chartreuse, 90 - -Protose Steak, 90 - -Protose Steak a la Tartare, 90 - -Protose or Nuttolene Cutlets, 91 - -Protose and Rice Chowder, 97 - -Protose, Stewed (Spanish), 81 - -Rice, Spanish, 96 - -Roast Duck, 70 - -Roast of Protose, 72 - -Ragout of Protose, 89 - -Rice Mold, 95 - -Rice and Banana Compote, 95 - -Rice and Egg Scramble, 96 - -Squash Fritters, 99 - -Scotch Pea Loaf, 100 - -Scalloped Macaroni, 112 - -Spaghetti in Tomato Sauce, 113 - -Tomato Pie, 105 - -Vegetarian Roast, 72 - -Vegetable Oyster, 98 - -Vegetable Oyster Pie, 103 - -Vermicelli Nut Pie, 104 - -Vegetarian Hamburger Steak, 113, 114 - -Vegetarian Sausage, 114 - -Walnut Lentil Patties, 93 - -Walnut Lentils, 93 - -Walnut Loaf, 75 - -Walnut Roast, 75 - - -HYGIENE OF COOKING - -Boiling, 9 - -Baking, 12 - -Braizing, 12 - -Broiling, 12 - -Milk, 11 - -Steaming, 11 - -Stewing, 11 - - -NUT BUTTER - -Almond, 243 - -Brazil, 244 - -For Table, 245 - -Process of Making, 241 - -Peanut Meal, 244 - -Peanut Cream, 245 - -Salted, 243 - - -PIES - -Apple, 231 - -Blueberry, 232 - -Chocolate Custard, 226 - -Cocoanut, 229 - -Custard, Baker's, 228 - -Lemon, 228 - -Mince, 227 - -Pastry Dough for, 225 - -Pumpkin, 226, 225 - -Prune, 230 - -Rhubarb, 231 - -Washington Cream, 229 - - -PUDDINGS - -Apple Nut, 214 - -Apple (Baked), 217 - -Adelaide, 221 - -Brown Betty, 206 - -Banana Tapioca, 209 - -Bread, 216 - -Corn Starch Blanc Mange, 207 - -Caramel Custard, 212 - -Custard, Plain, 212 - -Cream Rice, 214 - -Cabinet, 218 - -Cream Sago, 219 - -Cereal, 221 - -Date, 221, 209 - -Farina Mold, 205 - -Floating Island, 207 - -Fig, 220 - -Granose Mold, 208 - -Lemon Apple, 205 - -Lemon Omelet, 210 - -Lemon Honey, 211 - -Pineapple Tapioca, 208 - -Prune Tapioca, 215 - -Prune, 215 - -Pressed Fruit, 216 - -Plum, 218 - -Rice, 213, 210 - -Strawberry Short Cake, 206 - -Strawberry Granose, 207 - -Sago Fruit, 209 - -Strawberry Souffle, 211 - -Sanitas Chocolate, 214 - -Snow, 217 - -Steamed Fruit, 219 - -Sponge, 220 - -Tapioca Custard, 213 - - -SALADS - -Almond, 17 - -Asparagus and Protose, 26 - -Asparagus and Cauliflower, 27 - -Asparagus, 28 - -Brazilian, 18 - -Beet, 25 - -Beet and Potato, 27 - -Brussels Sprout, 28 - -Cabbage, 24 - -Carrot and Beet, 25 - -Date and Celery, 28 - -English, 21 - -Fruit, 19 - -Lima Bean, 23 - -Lettuce, 24 - -Macedoine, 28 - -Normandy, 18 - -Nesslerode, 19 - -Nut and Fruit, 22 - -Nut, 22 - -Protose, 20 - -Protose and Celery, 20 - -Pea and Onion, 21 - -Pea and Tomato, 23 - -Salad la Blanche, 24 - -Stuffed Beet, 25 - -Tomato Mayonnaise, 22 - -Turnip and Beet, 26 - -Vegetarian Chicken, 17 - -Waldorf, 19 - -Water Lily, 21 - - -SALAD DRESSINGS - -Boiled, 32 - -Cream (Plain), 33 - -Cream, 33 - -French, 34 - -Golden, 35 - -Green Mayonnaise, 36 - -Lettuce, 34 - -La Blanche, 36 - -Mayonnaise, 31 - -Nut or Olive Oil, 35 - -Oil (Sour), 35 - -White, 32 - -White Cream, 34 - - -SOUPS - -Artichoke, 59 - -Barley and Nut, 51 - -Bean and Tomato, 46 - -Brown Bean, 53 - -Bean Tapioca, 54 - -Bread Bisque, 56 - -Croutons for, 40 - -Corn and Tomato, 48 - -Cereal Consomme, 48 - -Celery and Tomato, 59 - -Creole, 61 - -Chocolate, 62 - -Egg Balls for, 40 - -Egg Dumplings, 41 - -Foundation of Cream, 40 - -Family Favorite, 57 - -Fruit, 61, 64 - -German Lentil, 50 - -Green Pea, 55 - -Impromptu, 60 - -Julienne, 45 - -Kinds of, 39 - -Lentil and Tomato, 51 - -Lentil and Nut, 52 - -Lima Bean, 56 - -Mock Chicken, 43 - -Noodles for, 41 - -Nut Chowder, 42 - -Nut, French, 42 - -Nut and Olive, 52 - -Nut Noodle, 52 - -Nut and Pea, 53 - -Nut and Bean, 53 - -Nut and Asparagus, 53 - -Nut Meat Broth, 58 - -Nut and Cream of Corn, 59 - -Pea, with Vegetable Stock, 58 - -Palestine, 61 - -Rice and Nut, 51 - -Rice, 55 - -Rolled Oats, 57 - -Sago, 54 - -Savory Potato, 58 - -Swiss Lentil, 48 - -Spring Vegetable, 49 - -Tomato, 46 - -Tomato-Vermicelli, 46 - -Tomato and Okra, 47 - -Turnip and Rice, 50 - -Tomato Bisque, 56, 57 - -Vegetable, Plain, 44 - -Vegetable Bouillon, 41 - -White Soubise, 45 - -White Swiss, 47 - -White Bean, 54 - - -SAUCES - -Brown Regency, 150 - -Brown, 155, 156 - -Bread, 157 - -Cream Tomato, 154 - -Cream, 156 - -Egg, 156 - -German, 152 - -Golden, 157 - -Hollandaise, 151 - -Hard, 157 - -Imperial, 151 - -Ideal Chili, 153 - -Lemon, 159 - -Mint, 152 - -Nut Gravy, 154 - -Olive, 150 - -Orange, 158 - -Parsley, 156 - -Plum Pudding, 159 - -Tomato, 153 - -Tomato Cream, 154 - -Vegetable Soup Stock, 149 - -Vanilla, 158 - -White Cream, 152 - -Walnut Gravy, 155 - - -TOASTS - -American or French, 188 - -Asparagus, 192 - -Apple, 192 - -Apricot, 192 - -Boston Cream, 189 - -Berry, 191 - -Banana, 191 - -Cream, 188 - -Date, 190 - -Date with Walnuts, 192 - -Milk, 188 - -Nun's, 189 - -Nut Gravy, 189 - -Nuttolene on, 191 - -Prune Whipped, 190 - -Prune, 190 - -Protose, 190 - -Tomato, 192 - - -VEGETABLES - -Asparagus, 127 - -Asparagus Pompadour, 128 - -Asparagus with Eggs, 129 - -Asparagus with Green Peas, 129 - -Asparagus, Stewed, 128 - -Beans, Baked, 129, 130 - -Beans, Puree of, 130 - -Beans, Stewed, 130 - -Beans, Baked with Tomato, 131 - -Beans, String, 135 - -Brussels Sprouts, Plain, 140 - -Brussels Sprouts, Saute, 140 - -Brussels Sprouts, Baked, 141 - -Beets, 141 - -Beet Greens, 141 - -Beet Stalks, 141 - -Beets and Potatoes, 142 - -Beets, Baked, 142 - -Beets, Boiled, 142 - -Beets, Young, 142 - -Beet and Potato Hash, 143 - -Celery, Plain, 125 - -Celery, Stewed, 126 - -Chestnuts, Creamed, 127 - -Corn, Green, Stewed, 134 - -Corn, Green, Boiled, 135 - -Cauliflower, Cream Sauce, 136 - -Cauliflower, Baked, 136 - -Cauliflower, Tomato Sauce, 136 - -Cauliflower, Stewed, 137 - -Cauliflower, Boiled, 137 - -Cauliflower, Browned, 137 - -Cabbage and Cream, 137 - -Cabbage, Baked, 138 - -Cabbage with Tomato, 139 - -Cabbage, Scalloped, 139 - -Cabbage, Holland Cream, 139 - -Cabbage, Ladies', 140 - -Carrots, French, 145 - -Carrots, a la Creme, 145 - -Carrots with Egg Sauce, 145 - -Carrots, Puree of, 145 - -Cucumbers, 146 - -General Directions, 118 - -Lentils, Oriental Style, 126 - -Lentils, with Onions, 127 - -Onions, 131 - -Onions, Baked, 132 - -Onions, Stuffed, 132 - -Oysters, Mock, 125 - -Oysters, Vegetable, 125 - -Potatoes, 119 - -Potatoes, Mashed, 121 - -Potato Puffs, 121 - -Potatoes, Minced, 121 - -Potatoes, Scalloped, 122 - -Potatoes, Hashed, 122 - -Potatoes, New, and Cream, 123 - -Potatoes, a la Creme, 123 - -Potatoes, a la Delmonico, 123 - -Potato Croquettes, 124 - -Peas, 128 - -Peas, Puree of, 134 - -Peas, Green, 135 - -Parsnips, Baked, 143 - -Parsnips, in Egg Sauce, 143 - -Parsnips, Stewed, 143 - -Salsify, Stewed, 124 - -Succotash, 131 - -Spinach, 133 - -Squash, Summer, 133 - -Squash, Hubbard, 133 - -Turnips, Young, 144 - -Turnips, Mashed, 144 - -Turnips, Boiled, 144 - -Tomatoes, Scrambled, 132 - - - * * * * * - - - Quaker City Peanut Butter Mill - - [Illustration] - - Price of Mill $4.00 - - This mill is tinned and has a ball bearing. Grinds dry, wet or - oily substances. Weight ten pounds, capacity five pounds peanut - butter per hour. This is not a cheap meat mill which will not - grind fine, but a thoroughly practical grinding mill constructed - on the same principles as our large mills, which have been used so - successfully throughout the world for nearly a generation. It is a - general grinding mill for family use, and is sold at a price within - the reach of every family. The importance of pure food can not be - overestimated. The surest way to get it is to do your own grinding, - thus having the article freshly ground as you use it, and avoiding - the danger of injurious adulterations. This mill is adapted to - grinding or pulverizing any of the following articles:-- - - Coffee, peanuts or nuts of any kind, all wet or oily substances, - corn meal, cracker dust, bread crumbs, cracked wheat and oats, - horseradish, and cooked meats, spices, herbs, and roots, vanilla - beans and pods when mixed with sugar and ground together for - flavoring; raisins, with or without seeds for marmalade, cocoanuts, - etc. Peanut butter is said to be superior to codliver oil for - consumptives. Send for circular containing directions for making - peanut butter. - - MANUFACTURED BY - - The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa. - - Canal and Randolph Sts., Chicago, Ill. - - VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL. - - - Vegetarian Cooking Oil - - [Illustration] - - A pure vegetable shortening, made by a combination of the best food - oils so blended as to give the delicate flavor of pure olive oil. - A superior salad oil, a cheap, successful oil for all kinds of - shortening. - - 1/2 gal. can, $0.75 10 gal. case, 11.50 - - - Grape Juice and Cider - - [Illustration] - - Our Grape Juice is made from the best California grapes carefully - selected, filtered, and put up by a process that keeps the juice - from fermenting. - - Apple Cider is made from sound ripe apples cored, washed and free - from worms. - - Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35 - - - SANITARIUM FOOD COMPANY - Sanitarium, California - - BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, - California; And Salt Lake City and Provo, Utah. - - - _Among the recipes in this cook-book are a large number in which - Sanitas Nut Foods are used, particularly Protose and Nuttolene. A - trial of these dishes will convince the most scientific cook and - the greatest lover of good things, of the important place in the - "meatless menu" occupied by these preparations._ - - _NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd., - Battle Creek, Mich. Their manufacture is protected by patents - issued by the patent bureaus of the United States and foreign - countries only after the most rigid scrutiny of the claims - presented by the manufacturers. - - _SANITAS_ Protose and Nuttolene are the only successful and - scientific meat substitutes on the market. - - _SANITAS FOODS_ are sold by reliable dealers in all parts of the - country. In case your dealer does not carry them, write us - for information about our "easy way of supplying you direct - from factory." The Sanitarium Food Co., St. Helena and San - Francisco, Cal., carry a full line of our products. - - - Wheeling, W. Va. - - I have been a vegetarian for several years, and as long as I - can procure your Protose, Malted Nuts and Nut Butter, I have no - desire to go back to the flesh pots. - You shall hear from me again. - - Yours very respectfully - F. H. H. - - - SANITAS NUT FOOD CO., Ltd. - Battle Creek, Michigan - - - * * * * * - - - Transcriber's Notes: - - Obvious errors in punctuation and capitalization have been corrected. - The spelling of the original has been preserved and the hyphenation - has not been standardized. - - Page 32, "tablepoonfuls" changed to "tablespoonfuls" - (froth, 6 tablespoonfuls) - Page 55, "and" changed to "an" (simmer half an hour) - Page 56, "prefectly" changed to "perfectly" (until perfectly soft) - Page 62, "Chopped ice" changed to "Chipped ice" - Page 125, "salt" changed to "salty" (get too salty.) - Page 243, "diffcult" changed to "difficult" (more difficult to make) - Page 244, "prefectly" changed to "perfectly" (When perfectly dry) - - - - - -End of Project Gutenberg's The Vegetarian Cook Book, by E. G. Fulton - -*** END OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - -***** This file should be named 43879.txt or 43879.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/3/8/7/43879/ - -Produced by Feorag NicBhride, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - -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. Special rules, -set forth in the General Terms of Use part of this license, apply to -copying and distributing Project Gutenberg-tm electronic works to -protect the PROJECT GUTENBERG-tm concept and trademark. 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Hart was the originator of the Project Gutenberg-tm -concept of a library of electronic works that could be freely shared -with anyone. For forty years, he produced and distributed Project -Gutenberg-tm eBooks with only a loose network of volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as Public Domain in the U.S. -unless a copyright notice is included. Thus, we do not necessarily -keep eBooks in compliance with any particular paper edition. - -Most people start at our Web site which has the main PG search facility: - - www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/43879.zip b/43879.zip Binary files differdeleted file mode 100644 index 8142963..0000000 --- a/43879.zip +++ /dev/null diff --git a/old/43879-8.txt b/old/43879-8.txt deleted file mode 100644 index 29046e9..0000000 --- a/old/43879-8.txt +++ /dev/null @@ -1,8718 +0,0 @@ -The Project Gutenberg EBook of The Vegetarian Cook Book, by E. G. Fulton - -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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - [Transcriber's Note: Italic text is represented by _underscores_. - Small capitals in the original have been converted to all capitals.] - - - - - SUBSTITUTES FOR FLESH FOODS - - Vegetarian - Cook - Book - - - _By_ E. G. FULTON - - - PACIFIC PRESS PUBLISHING COMPANY - OAKLAND, CALIFORNIA - - - _Entered According to Act of Congress in the year 1904, by_ - PACIFIC PRESS PUBLISHING COMPANY - - _In the Office of the Librarian of Congress, Washington, D. C._ - - ALL RIGHTS RESERVED - - - - -WHY I WAS IMPRESSED TO WRITE A COOK BOOK. - - -It must appeal to the judgment of every thinking man and woman that the -human family are more in need of sound, wholesome advice as to what -they should eat and drink than ever before. The number of physicians -and dentists increases each year at an alarming rate, but the aches -and ills of the suffering people do not lessen. Thousands of people -find themselves in a deplorable condition, with stomachs almost worn -out, having depended largely upon predigested foods and a long list of -so-called "dyspepsia cures." - -The amount of patent medicines, "sure cures," consumed by the people in -the United States is enormous, and is increasing every year. It must -be apparent to all students of the past century that the people of the -present are not enjoying the same degree of health as our ancestors, -nor have we any assurance that things will improve unless some radical -change is made. - -Disease among cattle, poultry, and fish has increased so alarmingly -in the last few years that we should no longer depend on the animal -kingdom for food. We should look to the grains, nuts, vegetables, and -fruits for a better dietary than can be prepared from the flesh of -animals likely to be contaminated with tuberculosis, cancer, and other -diseases. - -In writing this book, the author has treated the subject from the -commonly accepted definition of the term vegetarianism, which means -to abstain from flesh food, but allows the use of eggs, milk, and -its products. After years of experience in conducting vegetarian -restaurants in several cities and making a study of the food question, -he thinks he can bestow no greater gift upon the people than to place -before them a book containing instruction in the preparation of -wholesome dishes that will build up in place of tearing down the body. - -In this work I do not claim to have reached perfection, nor to have -exhausted the category of wholesome preparations and combinations -within the domain of vegetarianism. In our efforts to teach how to live -without the use of flesh foods, we find we have only begun to discover -the inexhaustible resources of the great vegetable kingdom in the -boundless wealth of varied hygienic foods. - -E. G. F. - - - - -CONTENTS - - - BAKERY AND BREAKFAST DISHES .... 196-201 - - BEVERAGES ...................... 173-176 - - CAKE ........................... 235-238 - - CEREALS ........................ 180-184 - - EGGS ........................... 163-170 - - ENTREES ........................ 67-114 - - HYGIENE OF COOKING ............. 9-12 - - NUT BUTTER ..................... 241-245 - - PIES ........................... 225-232 - - PUDDINGS ....................... 205-221 - - SALADS ......................... 17-28 - - SALAD DRESSINGS ................ 31-36 - - SOUPS .......................... 40-64 - - SAUCES ......................... 149-159 - - TOASTS ......................... 188-192 - - VEGETABLES ..................... 115-146 - - - - -_HYGIENE OF COOKING_ - - -GOOD COOKING - -Good cooking is not the result of accident, a species of good luck, -as it were. There is reason in every process; a law governing every -chemical change. A course of medical lectures does not make a -physician, nor will a collection of choice recipes make a cook. There -must be a knowledge of compounding, as well as of compiling; of baking, -as well as of mixing; and above all, one must engage in the real doing. -Theory alone will not suffice; but experience, which practice only can -give, is of the utmost importance. - -Mention will be made under this head of those forms of cooking only -which enter into vegetarian cooking as usually understood. - - -BOILING - -The term "boiling," as applied to cookery, means cooking in a boiling -liquid. Many kinds of food need the action of water or other liquid, -combined with heat, to cook them in the best manner, and boiling is -one of the most common forms of cookery. When water becomes too hot -to bear the hand in it with comfort, it has reached one hundred and -fifty degrees, or the scalding point. When there is a gentle tremor -or undulation on the surface, one hundred and eighty degrees, or the -simmering point, is reached. When there is quite a commotion on the -surface of the water, and the bubbles breaking above it throw off -steam or watery vapor, two hundred and twelve degrees, or the boiling -point, is reached. After water reaches the boiling point it becomes no -hotter, no matter how violently it may boil. The excess of heat escapes -in the steam. This important fact is rarely understood by the average -cook, and much fuel is often needlessly wasted because of the mistaken -idea that rapidly boiling water cooks food more quickly. - -In all ordinary cooking, simmering is more effective than violent -boiling. The temperature of the water may be slightly raised by -covering the kettle. If sugar or salt or anything to increase its -density, is added to water, it takes longer for it to boil, but -its boiling temperature is higher. This explains why boiling sugar -syrup and boiling salt water are hotter than boiling fresh water. -Boiling effects partial destruction or removal of organic and mineral -impurities found in water, hence the importance of boiling the water -where such impurities exist. Boiling also expels all the air and the -gases which give fresh water its sparkle and vitality. Therefore, the -sooner water is used after it begins to boil, the more satisfactory -will be the cooking. - -Fresh water should be used when the object is to extract the flavor, or -soluble parts, as in soups and broths. Salt water should be used when -it is desired to retain the flavor and soluble parts, as in most green -vegetables. Cold water draws out the starch of vegetables. Boiling -water bursts starch grains, and is absorbed by the swelling starch, and -softens the cellulose in cereals and vegetables. - - -MILK - -In cooking some kinds of food, milk is used instead of water. Milk -being thicker than water, less of the steam escapes, and it becomes -hot sooner than water, adheres to the pan, and burns easily. At its -boiling temperature (214 degrees), the casein contained in milk is -slightly hardened, and its fat rendered more difficult of digestion. -By heating milk in a double boiler, these dangers are avoided. It then -only reaches a temperature of 196 degrees, and is called scalded milk. -The process is a form of steaming. - - -STEAMING - -Steaming is a process of cooking food over boiling water. It is a very -satisfactory and convenient method, without much loss of substance. It -takes a longer time than some other ways of cooking, but requires less -attention. There are two methods of cooking by steam: (1) In a steamer, -which is a covered pan, with perforated bottom. This is placed over -boiling water, and the steam carries the heat directly to the food. (2) -By means of a double boiler. By this method the heat is conveyed from -the boiling water, through the inner boiler to the food. When cooking -by steam, the water should boil steadily until the food is done. Watery -vegetables are made drier by steaming, and flour mixtures develop a -different flavor than when baked. - - -STEWING - -Stewing is cooking in a small quantity of water at a low temperature -for a long time, and is a form of boiling. The food loses less -nutriment when stewed than when rapidly boiled. - - -BAKING - -Baking is cooking by means of dry heat, as in a close oven. The -closely-confined heat of the oven develops flavors which are entirely -different from those obtained by other forms of cooking. The baking -of many kinds of food is as important as the mixing, and every cook -should thoroughly understand how to regulate the oven. Nearly all -flour mixtures, as bread, cakes, and many kinds of pudding, are more -wholesome when baked than when cooked in any other way. - - -BRAIZING - -Braizing is a combination of stewing and baking. Meat cooked in a -closely-covered stew-pan, so that it retains its own flavor and those -of the vegetables and flavorings put with it, is braized. Braized -dishes are highly esteemed. - - -BROILING - -Broiling, meaning "to burn," is cooking directly over, or in front of, -the clear fire, and is the hottest form of cooking. The intense heat, -combined with the free action of the air, produces a fine flavor quite -unlike that obtained in any other way. Pan broiling is broiling on a -hot surface instead of over hot coals. - - - - -_SALADS_ - - -SALADS - -All green vegetables that are eaten raw and dressed with acid, salt, -and oil, are included in the list of salads, and they should always be -served crisp and cool. Wash salad greens carefully, allowing them to -stand in cold or iced water until crisp. Drain and wipe dry with a soft -towel, taking care not to bruise the leaves, and keep in cool place -till serving time. If they are not thoroughly dried, the water will -collect in the bottom of the dish and ruin any dressing used. - -Pare cucumbers thickly, and remove a thick slice from each end; cut -into thin slices, or into one-half inch dice, and keep in cold water -until ready to serve, then drain thoroughly; crisp celery in cold water -also. - -Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice -at serving time. The list of vegetables suitable for salads is so long -that the question of kind is wholly a matter of choice. Asparagus, -peas, string beans, beets, cauliflower, etc., are all well utilized -in salads. Freshly cooked vegetables or left-overs may be used, but -all cooked vegetables must be cold and perfectly tender. By deftly -combining these left-overs with the favorite dressing, there is -material for a delicious and economical salad, to which the somewhat -aristocratic name of macedoine salad may be given. This salad may -consist of a few or many kinds of vegetables, any combination pleasing -alike to the eye and the palate being permissible, and if care is taken -in the arrangement, it may be made a very attractive dish. - -To the dressing of salads one must give utmost care and attention, as -upon their excellence the success of the dish principally depends. -While rules for dressings are innumerable, there are, after all, only a -few really good ones. The French dressing and the mayonnaise are most -generally known, the former being the simplest and most commonly used -of all dressings. And it is quite the favorite for lettuce, cresses, -chicory, and other vegetable salads. As the salad wilts if allowed to -stand in the dressing, it should not be added till just at the moment -of serving, and it is for this reason that it is frequently made at the -table. - -One of the most difficult things to prepare is a perfect mayonnaise, -but once the knack is acquired, failure afterwards is rare. One -essential point is to have all the materials cold. Chill in the -refrigerator both the bowl and oil an hour or more before using. In -warm weather it is advisable during the mixing to stand the bowl in -a larger one of cracked ice. This dressing, if covered closely, will -keep several days or longer in the ice-box. Keep in a cold place till -wanted, as it liquefies as soon as mixed with meat or vegetables. To -tone down the taste of the oil, and thus make more delicate salads, one -may add to the dressing, just before it is used, a little cream beaten -stiff and dry. This dressing is used with nut and fruit salads, and -may be used with potatoes, tomatoes, celery, and other vegetables. - -Most cooked vegetables intended for salads are moistened with a French -dressing and allowed to stand an hour or more, or until well seasoned, -in a cold place. To this process the term marinate is applied. Just -before serving, pour off all the marinate that is not absorbed, and -combine with the mayonnaise. A mistake frequently made in preparing -salad dressing is that of using too much acid. The acid flavor should -not predominate, but other flavors should also have their value. - - -VEGETARIAN CHICKEN SALAD - - Chopped protose, 1/2 pound. - Chopped celery, 2/3 cup. - Grated onion, 1 small teaspoonful. - Chopped nuttolene, 1/4 pound. - Lemons, juice of 2. - Salt. - Mayonnaise, 2 tablespoonfuls. - -Mix all together, adding mayonnaise dressing last. Serve on lettuce. - - -ALMOND SALAD - - Olives, 18. - Celery, 1-1/2 cups. - Blanched almonds, 1-1/2 cups. - Salad dressing. - Lettuce. - -Stone and chop the olives. Add the almonds chopped, also the celery cut -fine. Mix with salad dressing and serve on lettuce. - - -NORMANDIE SALAD - - Walnut meats, 1 cup. - French peas, 1 can. - Mayonnaise. - Lettuce. - -Place walnut meats in scalding water about fifteen minutes, then remove -the skins, and cut into pieces about size of a pea. Scald the French -peas, and set aside for a while. Drain the water off the peas, and let -them get cold; then mix with the walnuts. Pour mayonnaise dressing over -all, and mix thoroughly. Serve on lettuce. - - -BRAZILIAN SALAD - - Ripe strawberries, 1-1/2 cups. - Fresh pineapple, cut in small cubes, 1-1/2 cups. - Brazil nuts, blanched and thinly sliced, 12. - Lemon juice, 4 tablespoonfuls. - Lettuce. - Dressing, 1 spoonful. - -Cut the strawberries and pineapples into small cubes, and add -thinly-sliced Brazil nuts that have been marinated in lemon juice. -Arrange lettuce in rose-shape, and fill the crown with the above -mixture, and cover with a spoonful of mayonnaise or golden salad -dressing. - - -NESSLERODE SALAD - - Red cherries, 1/2 cup. - Black cherries, 1/2 cup. - Red currants, 1/2 cup. - White currants, 1/2 cup. - Sugar, 1-1/2 cups. - Red raspberries, 1/2 cup. - Black raspberries, 1/2 cup. - Strawberries, 1/2 cup. - Lemon juice, 1/2 cup. - -Pit the cherries, keeping them as whole as possible. Put a layer of -fruit in the salad bowl, then a layer of sugar, then another layer of -fruit, and so on, till all the fruit is used, finishing with a layer of -sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently -from side to side, to draw out the juice until it nearly covers the -fruit. - -More sugar may be used if needed. This salad should be made two hours -before using, and kept on ice. - - -FRUIT SALAD - - Apples, cut in half-inch cubes, 1 cup. - Bananas, cut in half-inch cubes, 1 cup. - Oranges, cut in half-inch cubes, 1 cup. - -Mix all together and serve with golden salad dressing. - - -WALDORF SALAD - - Apples, cut in dice, 1-1/2 cups. - Lemon juice, 1/2 cup. - Lettuce. - Celery, cut in dice, 1-1/2 cups. - Mayonnaise dressing. - -Mix apples, celery, and lemon juice well together, and pour mayonnaise -dressing over. Serve on lettuce. - -In making Waldorf salad use only crisp, white, tart apples, and the -tender, white heart of the celery. The celery should be cut a little -smaller than the apples. Use only white mayonnaise. - -Drain off the lemon juice before adding the dressing, or it will ruin -the mayonnaise. - - -PROTOSE SALAD - - Protose, cut in small dice, 1 pound. - Cold, boiled potatoes, cut into dice, 2. - Finely cut celery, 1/2 cup. - Finely minced onion, 1 tablespoonful. - Salt. - Celery salt, 1/2 teaspoonful. - -Mix thoroughly with mayonnaise, and serve on lettuce leaves. - - -PROTOSE AND CELERY SALAD - - Diced protose, 2-1/2 cups. - Grated onion, 1 tablespoonful. - Oil salad dressing. - Salt, 1 teaspoonful. - Crisp celery, 1-1/4 cups. - Lettuce or celery leaves. - -Cut protose into half-inch dice, add a little salt, grated onion, -and celery cut into the same size as protose. Set in ice-box, and -just before serving pour over some of the oil salad dressing, and mix -all together lightly. Serve on lettuce leaves or garnish with celery -leaves. - - -PEA AND ONION SALAD - - Peas, canned or stewed, 4 cups drained. - Grated onion, 2 tablespoonfuls. - Lettuce leaves. - Mayonnaise. - -Let peas drain half an hour, then add the onion. Mix well. Set in a -cold place, and when ready to serve pour over the mayonnaise. Mix all -together lightly, and serve on lettuce leaves. - - -ENGLISH SALAD - - Chopped lettuce, 1 cup. - Chopped celery, 1 cup. - Mayonnaise, 1 tablespoonful. - Lemons, juice of 2. - -Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise -and salt to taste. - - -WATER LILY SALAD - - Lettuce leaves. - Mayonnaise dressing - Eggs, hard-boiled, 8. - -Cut crisp lettuce leaves into pointed strips, like the outer leaves of -a water lily. Cut the whites of hard-boiled eggs also into strips, to -make the petals. Mash all but two or three of the yolks, mix them with -the mayonnaise, and fill in the center of the white petals. Take the -remaining yolks and put through a fine sieve, and scatter this over the -yellow center and white petals to resemble pollen of the flower. - - -NUT AND FRUIT SALAD - - Diced pineapple (canned), 1 cup. - Chopped walnuts, 1-1/2 cups. - Diced oranges, 1 cup. - Diced dates, 1 cup. - -Mix all together, and add golden salad dressing one hour before serving. - - -NUT SALAD - - Apple, 1 small. - Lettuce, 1/2 cup. - Onion juice, 1 teaspoonful. - Oil of cloves, 7 drops. - Salt. - Almonds, 1/2 cup. - Brazil nuts, 1/2 cup. - Sugar, 1 teaspoonful. - Lemon, juice of 1. - -Chop all the ingredients moderately fine, and mix well with plenty of -mayonnaise dressing. - - -TOMATO MAYONNAISE - - Tomatoes, 2. - Oil, 1/2 cup. - Onion juice, 3 or 4 drops. - Hard-boiled eggs, 2. - Raw egg, 1. - -Peel the tomatoes, cut them in halves, and press out all the seeds, -retaining only the solid, fleshy portion. Chop this fine; press through -a sieve and drain. - -Mash very fine the hard-boiled yolks of the eggs, and add the raw -yolk. When thoroughly mixed, add the oil, a few drops at a time. When -thick and smooth, add the dry pulp of the tomato, a little at a time. -Stir in the onion juice. Serve on sliced protose or nuttolene. - - -LIMA BEAN SALAD - - Lima beans, 2 cups. - Strained tomatoes, 1-3/4 cups. - Hard-boiled yolks, 2. - Lettuce. - Nut butter, 2 tablespoonfuls. - Minced parsley, 1 tablespoonful. - Salt. - Sliced tomatoes. - -Cook beans till well done, strain off the water, and set aside to cool. -Mix nut butter as for table use, and thin it down with the tomato -juice. Add the minced parsley and a little salt; turn this mixture on -the beans, and stir well without breaking the beans. Mince the yolks of -the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce -and sliced tomatoes, and serve. - - -PEA AND TOMATO SALAD - - Tomatoes, 6. - Nuttolene, 1 cup. - Salad dressing. - Green peas, 2 cups. - Lettuce. - -Peel the tomatoes and scoop out the inside. Fill up with green peas and -bits of nuttolene. Place each tomato on a lettuce leaf, and cover with -salad dressing. - - -LETTUCE - -Separate the leaves and carefully wash to remove every particle of -grit. Shake the water off the leaves. Place on a plate or in a salad -dish, and send to the table for each to prepare as preferred. - -Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing -may be provided for the table. If preferred, lettuce may be cut fine -before being sent to the table. - - -CABBAGE SALAD - - Cabbage chopped very fine, 1-1/2 cups. - Chopped walnuts, 1/2 cup. - Cream, 1/2 cup. - Lemon, juice of 1. - Sugar, 1 tablespoonful. - Salt. - -Beat cream, sugar, and lemon juice together; then pour over the -walnuts, cabbage, and salt, which have been thoroughly mixed. - - -SALAD LA BLANCHE - - Lima beans, 1 cup. - Minced celery, 1 cup. - Hard-boiled eggs, 2. - Minced lettuce, 1 cup. - Nuttolene, 1/4 pound. - -Boil the beans till tender, drain, and cool. Chop them rather fine, and -add the minced celery, minced lettuce, nuttolene cut into small dice, -and hard-boiled eggs finely chopped. Serve with La Blanche dressing. - - -BEET SALAD - - Cold, boiled beets. - Hard-boiled eggs. - Salt, olive oil, lemon juice. - Lettuce. - -Arrange alternately slices of cold, boiled beet with slices of -hard-boiled eggs on a plate. Season with salt, olive oil, and lemon -juice poured over. Serve on lettuce. - - -CARROT AND BEET SALAD - - Carrots, 2. - Lettuce. - Dressing. - Beets, 2. - Celery. - -Arrange alternately slices of cold, boiled carrots and beets. Serve on -a lettuce leaf, garnish with finely-chopped celery. - -Dress with olive oil, lemon juice, or French salad dressing. - - -STUFFED BEET SALAD - -Boil the beets whole till tender, selecting those of uniform size. Cut -a slice off the bottom, so that they will stand upright, and scoop the -inside out carefully. Take pains not only to avoid breaking the shell, -but to keep the inside as nearly whole as possible. Peel the shells, -and let them get perfectly cold. Cut the centers into tiny cubes, using -an equal amount of parboiled potatoes and white celery cut to same -size; mix well with mayonnaise or French dressing, and fill the shells, -laying a slice of hard-boiled egg on top of each, and serving on a bed -of tender lettuce leaves. - - -TURNIP AND BEET SALAD - - Turnips, 1-1/4 cups. - Green peas, 2 cups. - Mayonnaise. - Beets, 1-1/4 cups. - Lettuce. - -Cook both vegetables separately till tender; dice and set on ice, until -ready to serve. Place a spoonful of the mixed vegetables on a leaf of -lettuce, border with green peas, and put a spoonful of mayonnaise on -top. - - -ASPARAGUS AND PROTOSE SALAD - - Asparagus, 1-1/2 cups. - Protose, 1-1/2 cups. - Salt. - Mayonnaise. - -Wash the asparagus and cut into pieces half an inch long. Boil in -salted water till tender. Drain off the water, and when cold put into -salad dish with protose cut into dice. Season with salt. Serve on a -lettuce leaf with mayonnaise. - - -BEET AND POTATO SALAD - -Cut with a vegetable cutter or slice cooked beets and potatoes; arrange -on a dish alternately, dress with cream salad dressing. - - -BEET AND POTATO SALAD NO. 2 - - Beets, 1 cup. - Protose, 1/2 cup. - Onion juice, 2 tablespoonfuls. - Hard-boiled egg sliced, 1. - Mayonnaise. - Potatoes, 1 cup. - Egg yolks, 1/2 cup. - Salt. - Chopped parsley, 1/4 cup. - Lettuce. - -Cut the beets, potatoes, and protose into small dice. Mix all together -and serve on a lettuce leaf; one slice of egg to each portion. - - -ASPARAGUS AND CAULIFLOWER SALAD - - Asparagus tips, boiled and drained, 2 cups. - Cauliflower, boiled, drained, cut in small pieces, 2 cups. - -Dress with cream salad dressing. - - -ASPARAGUS SALAD - -Cut cooked asparagus tips into three-inch lengths, and serve on lettuce -leaf with cream dressing. - - -BRUSSELS SPROUTS SALAD - -Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress -with olive oil and lemon juice. Serve on lettuce. - - -DATE AND CELERY SALAD - -Chop dates and celery, and serve with golden salad dressing. - - -MACEDOINE SALAD - -This is a mixture of any kind of cooked vegetables. Cover with French -salad dressing, and serve on lettuce leaves. - - - - -_SALAD DRESSINGS_ - - -MAYONNAISE DRESSING - - Egg yolk, 1. - Cooking or olive oil. - Lemon juice. - Salt. - Sugar, 1 tablespoonful. - -Into a saucer break the yolk of a fresh egg; add to it a large pinch -of salt, and with a fork stir the yolk till it begins to stiffen. -Gradually add to the yolk, a drop at a time, cooking oil or olive oil, -stirring well after each drop is added. Continue this process till the -mixture becomes too stiff to stir, then thin it with lemon juice, and -add more salt. The salt helps to stiffen it. Thicken again with oil in -the same manner as before, and thin again with lemon juice. Continue -this till the desired amount is made. When stiff enough to cut with a -knife, add one tablespoonful of sugar. - -This will keep for a number of days, if set on ice. Success in making -this depends upon the care with which the oil is added; at first, a -drop at a time, and towards the last adding two or three drops, and -perhaps half a teaspoonful at a time. - -Note.--To make it keep well, add one tablespoonful boiling water, -beaten in quickly. To keep from curdling, put lemon juice and oil on -ice for fifteen minutes before using. - - -WHITE DRESSING - - Egg yolk, 1, light colored. - Salt. - Cracked ice. - Cream, whipped to stiff froth, 6 tablespoonfuls. - Oil, 6 tablespoonfuls. - Lemon juice, 1 tablespoonful. - -Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; -then add the oil drop by drop. The dressing should be very thick. Stand -the bowl in another containing a little cracked ice, so that you may -be constantly reducing the color of the egg. Now add slowly the lemon -juice, then stir in the whipped cream. This dressing, if properly made, -should be almost as white as whipped cream, while having the flavor of -mayonnaise. Serve with Waldorf salad. - - -BOILED SALAD DRESSING - - Eggs, 5. - Melted butter, 1/4 cup. - Lemon juice, 4 tablespoonfuls. - Salt, 1 level teaspoonful. - Sugar, 1 level teaspoonful. - Rich cream, 1 cup. - -To the yolks add the salt and sugar; beat with an egg whisk until -thick and light, then add gradually the melted butter and lemon juice. -Cook over hot water until the mixture thickens and falls away from the -sides of the pan. Take from stove, put into a glass jar, and when cool -cover closely. When ready to use pour into it lightly the rich cream -whipped to a stiff, dry froth. If whipped cream can not conveniently be -obtained, plain sweet or sour cream may be used in the dressing, but it -will not be so light and flaky. - - -CREAM SALAD DRESSING (PLAIN) - - Lemon juice, 1/2 cup. - Sugar, 1 tablespoonful. - Rich milk or cream, 1/2 cup. - Olive oil, 1 tablespoonful. - Salt, 1 teaspoonful. - Eggs well beaten, 2. - -Put the lemon juice into a granite dish on the stove, and add the olive -oil, sugar, and salt. Put the milk or cream on the stove in another -saucepan, and when hot add the beaten eggs. Let cook smooth, but do -not allow it to boil or it will curdle. Remove from the stove, and -when partially cool beat the two sauces together. This is a very nice -dressing for vegetable salads. - - -CREAM SALAD DRESSING - - Cream, 1 cup. - Milk, cold. - Butter, size of walnut. - Salt, 1 level teaspoonful. - Lemon juice, 4 tablespoonfuls. - Corn starch, 1 rounded teaspoonful. - Eggs, 2. - Sugar, 1 level teaspoonful. - -Put the cream into a double boiler; when scalding hot add the corn -starch dissolved in a little cold milk, and cook about five minutes, -stirring constantly. Then add the butter. To the yolks of the eggs add -the salt and sugar; beat till light and thick, then add alternately -the lemon juice and the hot cooked mixture. Fold in the stiffly beaten -whites, and set aside to become cold. - -This dressing may be used the same as mayonnaise. - - -WHITE CREAM SALAD DRESSING - -Make same as cream salad dressing, omitting the yolks of the eggs. - - -FRENCH SALAD DRESSING - - Oil, 3 tablespoonfuls. - Salt. - Lemon juice, 1 tablespoonful. - Onion juice, 1/4 teaspoonful. - -Mix and pour over the salad. - - -LETTUCE DRESSING - - Hard-boiled eggs, 3. - Lemon juice, 1/2 cup. - Lettuce. - Olive oil, 1 tablespoonful. - Salt. - -Mash the yolks smooth and fine, add the olive oil and salt. Mix well, -and add gradually the lemon juice. Beat thoroughly, then pour the -dressing over the lettuce. Cut the whites of the eggs into rings and -lay on top. Serve as soon as dressed. - - -GOLDEN SALAD DRESSING - - Pineapple juice, 1/4 cup. - Lemon juice, 1/4 cup. - Beaten eggs, 2. - Sugar, 1/3 cup. - -After beating the eggs well, add the pineapple juice, lemon juice, -sugar, and small pinch of salt. Beat together and cook in double -boiler. Let boil about two minutes. - - -NUT OR OLIVE OIL SALAD DRESSING - - Olive oil, 1/2 cup. - Water, 1/4 cup. - Lemon juice, 1/4 cup. - Salt, 1 teaspoonful. - Beaten eggs, 3. - -Beat all well together in the dish; set dish in hot water over the -fire, and stir constantly till thickened. As soon as it begins to -thicken remove from the fire and place in a dish of cold water, -stirring until it cools, and set on ice till cold. It is then ready for -use. - - -OIL SALAD DRESSING (SOUR) - - Lemon juice, 2 teaspoonfuls. - Olive oil, 1/4 cup. - Salt, 1/2 teaspoonful. - Water, 2 teaspoonfuls. - Eggs, 2. - -Heat together in double boiler, stirring constantly. When it begins to -thicken, place into cold water and stir until cold. - - -GREEN MAYONNAISE - -Make as ordinary mayonnaise. Use two light-colored yolks and six -tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; -put it into a bowl, and with a knife rub it to a pulp. Then add -gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use -for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on -lettuce leaves. - - -DRESSING LA BLANCHE - - Butter, 1-1/2 dessertspoonfuls. - Flour, 1 heaped dessertspoonful. - Salt. - Egg, 1. - Lemon juice, 1/4 cup. - -Melt the butter in a frying-pan, but be careful not to brown it. -When hot, stir in the flour, well-beaten yolk, lemon juice, and salt -to taste. Stir this dressing through the vegetables, and serve on a -garnish of crisp lettuce. - - - - -_SOUPS_ - - -SOUPS - -Cream soups are seasonable at any time, using any vegetable in its -season. Canned goods may be used when the fresh article is not -obtainable. - -Vegetables that are too tough and old to cook in any other way may be -used in soups to advantage. If it can be afforded, a teaspoonful of -whipped cream may be dropped into each plate, and will be found very -delicious. - -By a puree is meant a thick soup; it differs but little from cream -soup, being perhaps a trifle thicker. If properly made, cream soups and -purees are dainty, delicious, and nourishing. - -Fruit soups are in favor during hot weather, for dinners and luncheons; -they are very easily made, and are wholesome and refreshing. Any -desired fruit juice may be thickened with corn starch, sago, or -arrowroot, and served with or without fruit. - -Fruit soup should always be served cold, in glass sherbet cups, with a -layer of chipped ice on top. - - -KINDS OF SOUP - -Observing these proportions and following the foregoing directions, -delicious cream soups are made of rice, squash, celery, peas, -asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, -cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, -baked beans, lentils, macaroni, spaghetti, watercress, string beans, -sago, tapioca, barley, carrots, etc. All vegetables should be cooked -very tender in boiling salted water, drained, and rubbed through a -sieve. Rice, sago, tapioca, and barley should be boiled slowly till -each grain is soft and distinct. Roasted peanuts are chopped fine; -chestnuts are boiled and mashed; macaroni and spaghetti are cut into -very small pieces, after boiling till tender. String beans are to be -minced before adding to the soup. - - -CREAM SOUPS, FOUNDATION OF - -Rub one heaping tablespoonful of butter and two of sifted flour to a -cream; melt in a saucepan over the fire, and add slowly four cups milk, -stirring constantly. When it thickens add salt and whatever seasoning -and ingredient is desired to make the soup. - - -CROUTONS FOR SOUP - -Take thin slices of bread, cut them into little squares, place them in -a baking pan, and brown to a golden color in a quick oven. - - -EGG BALLS FOR SOUP - - Egg yolks, hard boiled, 6. - Salt, 1 teaspoonful. - Flour, 1/2 tablespoonful. - Egg yolks, raw, 2. - -Rub the hard-boiled yolks and flour smooth, then add the raw yolks and -the salt. Mix all well together, make into balls, and drop into the -soup a few minutes before serving. - - -EGG DUMPLINGS FOR SOUP - - Milk, 1 cup. - Flour. - Eggs, 2. - -Beat the eggs well, add the milk and as much flour as will make a -smooth, rather thick batter, free from lumps. Drop this batter, a -tablespoonful at a time, into the boiling soup. - - -NOODLES FOR SOUP - -Beat one egg till light, add a pinch of salt and flour enough to make -a stiff dough. Roll out very thin; sprinkle with flour to keep from -sticking. Then roll up into a scroll, begin at the end, and slice into -strips as thin as straws. After all are cut, mix them lightly together, -and to prevent their sticking together keep them floured a little till -you are ready to drop them into the soup, which should be done a few -minutes before serving. If boiled too long they go to pieces. - - -VEGETABLE BOUILLON - - Vegetable soup stock, 2 quarts. - Cooked and strained tomatoes, 2 cups. - Bay leaves, 2. - Salt, 1 tablespoonful. - Onions, grated, medium size, 2. - -Mix all the ingredients together, and let simmer slowly two or three -hours. There should be about one quart of soup when done; strain, -reheat, and serve. - - -NUT CHOWDER SOUP - - Nuttolene or protose, 1/4 pound. - Hard-boiled eggs, 3. - Browned onions, 3. - Sage, 1 teaspoonful. - Thyme, 1 teaspoonful. - Bay leaves, 2. - Salt, 1 tablespoonful. - -Chop all together till fine, then add to strained boiling tomatoes, -four cups; add boiling water, one cup; thicken with flour, one -tablespoonful; reheat and serve. - - -NUT FRENCH SOUP - - Vegetable soup stock, 1-1/2 quarts. - Tomatoes, cooked, strained, 2 cups. - Sage, 1/4 teaspoonful. - Browned flour, 1 tablespoonful rounded. - Onions, large, 1. - Bay leaves, 2. - Thyme, 1/2 teaspoonful. - Salt to taste. - -Slice the onion and mix all the ingredients together, excepting the -salt; boil slowly one hour; strain, reheat, salt, and serve. This soup -requires plenty of salt to bring out the flavor. - - -MOCK CHICKEN SOUP - - Butter, 1/4 cup. - Onion, medium size, 1. - Celery stalks, 1. - Milk, 1-1/4 quarts. - One egg. - Flour, 2 tablespoonfuls. - Parsley, chopped fine, 1 teaspoonful. - Nuttolene, 3 tablespoonfuls. - Flour. - -Put butter in saucepan with the onion, parsley, and celery; cook it to -a golden brown color; add the flour and cook until brown, being careful -not to scorch. Now add the milk boiling hot and stir briskly to prevent -lumping. Add the nuttolene. Beat the egg with enough flour to make -a stiff batter, but thin enough to pour; pour this into the boiling -stock, stirring at the same time. This will appear as small dumplings -in the soup. Let simmer twenty or thirty minutes; salt, and serve. - - -MOCK CHICKEN BROTH - - Small white beans, 2 cups. - Small onion, 1. - Salt. - Hot water, 8 cups. - Celery salt. - Butter. - -Wash, then stew the beans in hot water with the onion for three hours, -stewing down to six cups; strain, and add a pinch of celery salt and a -small piece of butter. Salt to taste. This broth may be served to the -sick instead of beef tea. - - -PLAIN VEGETABLE SOUP (1) - -For soup stock. - - Water, 6 cups. - Strained tomatoes, 2 cups. - -Shave in fine shreds, add to soup stock, and cook moderately for two -hours. - - Carrot, 1. - Potato, 1. - Leek, 1. - Turnip, 1. - Onions, 2. - Celery stalk, 1. - -Add a little sage and thyme. When done, run through puree sieve or -colander, and add a little chopped parsley and salt to taste. - - -PLAIN VEGETABLE SOUP (2) - - Butter, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Chopped onion, 1. - Chopped carrots, 1/2 cup. - Chopped potatoes, 1/2 cup. - Chopped turnips, 1/2 cup. - Chopped celery, 1/2 cup. - -Place in heated saucepan, stir often to prevent burning, add a little -more butter if necessary; brown till vegetables are quite soft, then add - - Strained tomatoes, 2 cups. - Hot water to proper consistency. - -Season with parsley and salt to taste. Simmer till done. - - -WHITE SOUBISE SOUP - - Bread, 4 or 5 slices. - Onions, 4. - Salt, 1 teaspoonful. - Butter, 1 teaspoonful. - Rich milk, 2 cups. - Potatoes, 2. - Flour, 1 teaspoonful. - Water, 4 cups. - -Soak the bread in the milk, boil onions and potatoes in water until -well done, and mix with the bread and milk; add salt and flour rubbed -in the butter; strain all through a fine sieve; bring again to the -boiling point, but do not allow it to boil; serve. If too thick, add a -little boiling water. - - -JULIENNE SOUP - - Fresh peas, 1/3 cup. - Chopped potatoes, 3/4 cup. - Tomato, 1/4 cup. - Soup stock, 1 quart. - Carrots cut in dice, 1/2 cup. - Chopped turnips, 1/3 cup. - Minced onion, 1. - Chopped parsley. - -Cook the turnips and carrots together in just enough water to prevent -scorching, the potatoes and onions in the same manner, the peas by -themselves. When all are done, mix together and add the soup stock, -salt, and parsley; reheat, and serve. The water the vegetables are -cooked in should be used in the soup. - - -TOMATO SOUP - - Soup stock, 3 cups. - Nut butter, 1 tablespoonful. - Strained tomatoes, 2 cups. - Salt. - -Add tomatoes to soup stock, also the nut butter mixed smooth and thin -in a little of the tomato; heat to boiling, salt, and serve. - - -BEAN AND TOMATO SOUP - - Boiled beans, 1 cup. - Butter, 1 tablespoonful. - Cooked rice, 1/4 cup. - Salt. - Stewed tomatoes, 1 cup. - Flour, 1 tablespoonful. - Boiling water to required consistency. - -Rub beans and tomatoes through a sieve; add salt and butter rubbed in -flour; then add cooked rice and enough boiling water to make the proper -consistency; reheat, and serve. - - -TOMATO-VERMICELLI SOUP - - Strained tomatoes, 3 cups. - Vermicelli, 1/2 cup. - Water, 2 cups. - -Cook the vermicelli in the tomato till done and add water; if too -thin, bind with a little thickening of butter and flour. A rounded -tablespoonful of each will be enough for each quart of soup. - - -TOMATO AND OKRA SOUP - - Onion, large, 1. - Butter. - Stewed tomatoes, 2 cups. - Soup stock or water, 4 cups. - Thinly sliced okra pods, 2 cups. - Flour, 1 teaspoonful. - Nut butter, 1 teaspoonful. - Chopped parsley. - Salt. - -Brown onion in a saucepan with a little butter; add flour, nut butter, -tomatoes, parsley, and okra. Add the soup stock or water and cook -slowly for three hours. Season with salt, and serve. - - -WHITE SWISS SOUP - - Rice, 1/2 cup. - Onion, small, 1. - Rich milk, 1-1/2 cups. - Flour, 1/2 teaspoonful. - Water, 2 cups. - Potato, 1. - Egg yolk, 1. - Salt. - -Boil the rice in the water, and add the onion and potato. When the -vegetables are well done add the rich milk and bring to a boil. Beat -well the yolk of the egg with the flour and stir in the boiling soup. -Let it boil, season with salt, rub through a sieve; reheat, and serve. - - -CORN AND TOMATO SOUP - - Kornlet, ground fine, 1-1/2 cups. - Strained tomatoes, 2 cups. - Water, 1 cup. - -Mix thoroughly, season with salt, heat to a boiling point, and serve. - - -CEREAL CONSOMME - - Cooking oil, 1/4 cup. - Chopped onion, 1. - Flour, 1 tablespoonful. - Crushed protose, 1/2 pound. - Caramel-cereal, 1 cup. - Salt. - Barley, 1/4 cup. - Carrot, small, 1, finely chopped. - Boiling water, 6 cups. - Bay leaf. - -Place in the soup kettle the cooking oil and barley; brown barley -till quite brown; add onion, carrot, flour, and brown the vegetables -till quite tender; add the protose and boiling water; let simmer very -gently for six hours, adding boiling water from time to time. Keep the -original amount. Stir often to prevent burning. Half an hour before the -soup is done add the caramel-cereal, bay leaf, and salt; press through -a fine colander, and simmer to six cups. - - -SWISS LENTIL SOUP - - Lentils, 1 cup. - Small onion, 1. - Browned flour, 2 rounded tablespoonfuls. - Salt. - -Put lentils to cook in a large quantity of boiling water; boil rapidly -a short time, then simmer without stirring. When they begin to get -tender and are yet quite moist, slice an onion and press into the -lentils until covered; keep the vessel over a slow, even fire, until -the lentils are well dried out. The drying-out may be finished in the -oven if the lentils are covered so that they will not harden on top. -When well dried add a little boiling water and rub through a fine -colander, removing the hulls. Into this pulp stir the browned flour. -Beat till smooth, then add gradually enough boiling water to make of -consistency of soup; salt, boil, and set where it will keep hot twenty -minutes to an hour, to blend ingredients. - - -SPRING VEGETABLE SOUP - - Green peas, 1 cup. - Onion, 1. - Egg yolk, 1. - Soup stock, 3 cups. - Salt. - Shredded lettuce, 1 head. - Parsley, 1 small bunch. - Water, 1 cup. - Butter, size of egg. - -Put in the stew-pan the lettuce, onion, parsley, and butter, with the -water; let simmer till tender; season with salt; when done strain off -the vegetables and put two-thirds of the liquid in the stock. Beat up -the yolk with the other third. Put it over the fire, and at the moment -of serving add this with the vegetables to the soup. - - -TURNIP AND RICE SOUP - - Turnip, medium sized, 1. - Milk, 3 cups. - Butter. - Washed rice, 1/3 cup. - Cream, 1 cup. - Croutons or toast. - -Pare a medium-sized turnip, slice, and put with rice and butter into -saucepan with sufficient water to cook; let simmer till tender, rub -through a fine sieve and return to the saucepan. Mix in enough milk to -make of the proper consistency; stir over the fire and let simmer ten -or fifteen minutes; then stir in a lump of butter and cream; serve with -croutons. - - -GERMAN LENTIL SOUP - - Lentils, 3/4 cup. - Carrot, a few slices. - Nut butter, 1 tablespoonful. - Celery, one sprig, or a little celery salt. - Salt. - Water, 4 cups. - Turnips, a few slices. - Apple sauce, 1/2 cup. - Onion, 1. - -Boil lentils in the water with the onion, carrot, turnip, and celery; -boil gently about one and one-half hours; put through a sieve and -return to soup kettle; add nut butter and apple sauce. Bring to a -boil, salt, and serve. - -If necessary, add a little boiling water or rich milk to thin the soup. - - -LENTIL AND TOMATO SOUP - - Lentils, 1 cup. - Water, 4 cups. - Nut butter, 1 tablespoonful. - Salt. - Onion, 1. - Stewed tomatoes, 2 cups. - Browned flour, 1 tablespoonful. - -Stew the lentils with the onion in the water one hour; add stewed -tomatoes, nut butter, and browned flour; bring to a brisk boil, season -with salt, press through a colander, reheat, and serve. - - -RICE AND NUT SOUP - - Vegetable stock, 5 cups. - Sage, 1/4 teaspoonful. - Rice, 3 tablespoonfuls. - Salt. - -Boil twenty minutes and serve. - - -BARLEY AND NUT SOUP - - Rice, 2 tablespoonfuls. - Vegetable stock, 4 cups. - Barley, 1/4 cup. - Salt. - -Cook the barley and rice until perfectly done in about one and -one-half cups of water; add stock, salt to taste, reheat, and serve. - - -NUT AND OLIVE SOUP - - Soup stock, 4 cups. - Ripe olives, chopped, 12. - Browned flour, 1 tablespoonful. - Tomato, strained, 1/2 cup. - Lemon juice, 1 teaspoonful. - Nut butter, 2 tablespoonfuls. - -Emulsify the nut butter in a little of the stock, add the remaining -stock and the rest of the ingredients, except the browned flour, which -should be added after the soup has boiled. Salt, and serve. - - -LENTIL AND NUT SOUP - - Lentils, 3/4 cup. - Oil, 1 tablespoonful. - Large onion, 1. - Vegetable stock, 4 cups. - -Cook lentils till tender and put through a colander; in the meantime -brown the chopped onion in the oil; add to the lentil pulp, mix with -stock, salt, reheat, and serve. - - -NUT NOODLE SOUP - - Vegetable soup stock, 6 cups. - Nut butter, 2 tablespoonfuls. - Noodles. - -Mix the nut butter in a little of the stock until smooth and thin; then -add remainder of stock, salt, boil, add noodles, cook about twenty -minutes, serve. - - -NUT AND PEA SOUP - - Green peas, 4 cups. - Vegetable soup stock, 6 cups. - Salt, 2 tablespoonfuls. - -Boil peas till tender, rub through a colander, and add to soup stock. -Salt, reheat, and serve. - - -NUT AND BEAN SOUP - - Beans, 1 cup. - Salt, 1 tablespoonful. - Vegetable soup stock, 4 cups. - A little thyme. - -Cook beans in just enough water to prevent scorching. When done rub -through a sieve or colander; add the vegetable soup stock, thyme, and -salt. Reheat, and serve. - - -NUT AND ASPARAGUS SOUP - - Finely cut asparagus, 4 cups. - Vegetable soup stock, 4 cups. - Salt. - -Cook till asparagus is very tender; put through a sieve; add stock and -salt; reheat, and serve. - - -BROWN BEAN SOUP - - Water, 2 quarts. - Tomatoes, 1 cup. - Onion, 1/4. - Small bunch of herbs, anise, laurel, etc. - Salt. - Brown beans, 1 cup. - Leek, 1/4. - Juice of 1 lemon. - -Cook beans in water till soft, then add vegetables and herbs; after the -soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, -and serve. - - -WHITE BEAN SOUP - - White beans, 1 cup. - Onion, medium sized, 1. - Salt, 1 teaspoonful. - Water, 2 quarts. - Nut butter, 1 tablespoonful. - -Stew the beans and onions in the water until tender; add nut butter and -salt; press through a sieve, bring to a boil, and serve. The addition -of some cream will improve this soup. - - -SAGO SOUP - - Sago, 1/2 cup. - Egg, 1. - Boiling milk, 4 cups. - Boiled cream. - -Wash the sago, add it to the boiling milk, and simmer till the sago is -dissolved and forms a sort of jelly. At the moment of serving add the -beaten yolk of an egg and a little cream previously boiled. - - -BEAN TAPIOCA - - White beans, 3/4 cup. - Tapioca, 1/2 cup. - Salt. - Water, 4 cups. - Hot water. - Cream. - -Cook beans in water till well done; press through a strainer, add -tapioca, and cook till clear; add hot water to make of proper -consistency; season with salt and cream; heat well, and serve. - - -GREEN PEA SOUP - - Green peas, in pod, 4 quarts. - Spinach leaves, 1 handful. - Sliced lettuce, 1 head. - Dash of lemon juice. - Salt, 1/2 teaspoonful. - Sugar, 1 teaspoonful. - Boiling water, 6 cups. - Cucumber sliced, 1/2. - -Shell peas and throw into a dish of cold water; break the shells and -put them into a kettle with boiling water; set over the fire and simmer -half an hour. Remove pods, and add lettuce, spinach, salt and sugar. -Let boil till the spinach and lettuce are pulpy, take up, and run -through a puree sieve; boil the peas and cucumber in a little water, -mash and rub through a sieve; mix with the soup, season with salt and a -dash of lemon juice. Serve with croutons. - - -RICE SOUP - - Rice, 1/4 cup. - Salt, 1 teaspoonful. - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 3 cups. - Egg yolk, 1. - Flour, 2 teaspoonfuls. - -Boil the rice in the water for forty minutes, or until perfectly soft, -adding salt; add sufficient boiling water from time to time to keep the -original amount; press through a sieve and thicken with well-beaten -yolk of egg, milk, flour, and butter. Add a little more salt if -necessary; serve with toasted crackers or zwieback sprinkled with -crumbs of cottage cheese. - - -LIMA BEAN SOUP - -Lima bean soup may be prepared same as white bean soup, omitting the -tapioca. - - -BREAD BISQUE - -Dry sifted bread crumbs, one cup, added to cream soup, four cups. - - -TOMATO BISQUE NO. 1 - - Tomatoes, 1/2 quart can. - Flour, 1 tablespoonful. - Nut butter, 1 tablespoonful. - Milk, 4 cups. - Butter, 1 tablespoonful. - Salt. - Bay leaf, 1. - Onion, small, 1. - -Place butter in pot, add one bay leaf, one small onion; let braize till -light brown, add flour, and stir until flour is well mixed; add hot -milk, slowly stirring constantly to keep smooth; add nut butter, which -should be emulsified first with the tomato, then add slowly stirring -briskly; salt, heat thoroughly, strain; reheat, serve. - - -TOMATO BISQUE NO. 2 - - Strained tomatoes, 4 cups. - Peanut butter, about 4 tablespoonfuls. - Salt. - -Put tomatoes in double boiler, set on the range, and when scalding hot -add the nut butter emulsified in enough water to pour readily, mix -together and salt to taste. Use plenty of salt to bring out the flavor. - - -ROLLED OATS SOUP - - Chopped onion, 1. - Celery salt. - Left-over porridge, 1 cup. - Milk, 2 cups. - Butter, 1 tablespoonful. - Bay leaf. - Water, 2 cups. - Salt, 1 teaspoonful. - -Into a saucepan put the chopped onion and butter; cook carefully, -without browning the butter, until the onion is perfectly soft; then -add celery salt, bay leaf, and porridge; stir for a moment, then add -water and milk; bring to a boil and strain; add salt, reheat, and serve. - - -FAMILY FAVORITE - - Soup stock, 4 cups. - Sliced okra, 1 pod. - Salt. - Stewed tomatoes, 1/2 cup. - Water, 1 cup. - -Mix all together and boil one hour; strain, reheat, and serve. - - -NUT MEAT BROTH - - Water, 4 cups. - Almond meal, 1 cup. - Gluten meal or browned flour, 2 tablespoonfuls. - Salt. - -Let all boil together thoroughly, and serve. - - -PEA SOUP WITH VEGETABLE STOCK - - Scotch peas, 1 cup. - Vegetable soup stock, 4 cups. - Mint, 1/4 teaspoonful. - Salt. - -Cook peas till soft and put through a fine colander to remove the -hulls. Add soup stock and mint, reheat, salt, and serve. - -A cup of cream is a great improvement to this soup. - - -SAVORY POTATO SOUP - - Vegetable soup stock, 4 cups. - Potatoes, medium size, 2 or 3. - Mint, 1/3 teaspoonful. - Chopped onion, 1. - Salt, 1 teaspoonful. - Marjoram, 1/4 teaspoonful. - -Cook the potatoes and onion till soft. Put through a colander, add the -soup stock, mint, marjoram, and salt, which have been simmered together -half an hour. Heat well, and serve. - - -CELERY AND TOMATO SOUP - - Celery heart, 1. - Soup stock, 2 cups. - Celery salt. - Tomato, 2 cups. - Salt. - -Chop celery rather fine, and cook in a little water till tender; add -the tomato, salt, and soup stock; heat well, and serve. - - -NUT AND CREAM OF CORN SOUP - - Sweet corn rubbed fine, 1 quart can. - Vegetable soup stock, 4 cups. - Salt, 1 heaping tablespoonful. - -Bring to a boil, rub through a colander, reheat, and serve. - - -ARTICHOKE SOUP - - Artichokes, 6. - Onions, small, 2. - Sage, 1/4 teaspoonful. - Lemon juice, 1 tablespoonful. - Salt. - Water, 2 quarts. - Protose, 1/8 pound. - Bay leaf. - Browned flour, 1 tablespoonful. - -Select prime, green, globe artichokes before they have developed; cut -off the stems, trim off the hard leaves round the bottom, and cut -off the upper quarter of the artichoke leaves. Put the water in soup -kettle; add the artichoke, onions, and protose. Let simmer gently for -two hours, then add sage, bay leaf, and lemon juice. Thicken with -browned flour. Let all boil together a few minutes, then press through -a colander, salt, reheat, and serve. - - -IMPROMPTU SOUP NO. 1 - - Onion, 1. - -Slice into heated saucepan with - - Savory or green herbs, 1 pinch. - Butter, 1 tablespoonful. - -Let brown two or three minutes, then add - - Nut butter, 1 tablespoonful. - -Brown a little longer, then add - - Stewed tomatoes, 1 cup. - Hot water, 3 cups. - -Let all boil together and thicken with gluten; salt, strain, and serve. - - -IMPROMPTU SOUP NO. 2 - - Malted nuts, 1/2 cup. - Browned flour, 1 tablespoonful. - Flour, 1 tablespoonful. - -Mix, and dissolve in a little milk, then add - - Milk, 3 cups - -and heat to boiling point, stirring often to prevent scorching; set -back far enough to keep from boiling, then whip into the broth - - Eggs well beaten, 4. - -Salt, and serve. - - -CREOLE SOUP - - Water, 2 cups. - Tomatoes, 1 pint. - Clove of garlic, 1. - Small turnip, 1. - Boiled rice, heaped tablespoonful. - Small carrot, 1. - -Boil all together, season with a little salt, rub the vegetables -through a sieve, and thin to the consistency of cream with hot water or -nut cream. - - -PALESTINE SOUP - - Jerusalem artichokes, 12. - Celery, 1 sprig. - Boiled cream, 1 pint. - Croutons. - Leek, 1 sprig. - Salt. - Nutmeg. - -Wash and peel the artichokes, put over them cold water sufficient to -cover, add leeks, celery, and salt. Simmer an hour and a half. Press -through a sieve, put back on the stove, and beat into it a pint of -boiled cream. Add a little nutmeg. Serve with croutons. If too thick, -add a little hot milk or cream. - - -FRUIT SOUP (PINEAPPLE) - -Thicken pineapple juice with arrowroot. Serve cold with a bit of -pineapple glace in each cup. - - -CHOCOLATE SOUP - - Chocolate (Sanitas), 1/4 pound. - Water, 2-1/2 cups. - Sugar, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Milk, 1 quart. - Ground cinnamon, 1 teaspoonful. - Whipped cream, 1 cup. - -Soak the chocolate in two cups of the water; when soft put to cook; -when it boils add the sugar and flour rubbed smooth in the rest of the -water. Cook slowly for five minutes and add the hot milk. Strain, stir -in the cinnamon and whipped cream. Serve at once with crisps or wafers. -Blanched almonds toasted are served with the soup. - - -FRUIT SOUP - - Strawberry, or other juice, 1 cup. - Pineapple juice, 1 cup. - Lemon juice, 1 tablespoonful. - Sago, 1 tablespoonful. - Sugar, 1 tablespoonful. - Chipped ice. - -With the strawberry or other juice cook the sago; add the pineapple -juice and sugar; cool, and serve in sherbet cups with chipped ice. - - -FRUIT SOUP (SWEDISH) - -Boil prunes and raisins slowly till tender, sweeten and save the juice; -boil sago till clear, mix with the fruit and juice, and serve very -cold. - - -FRUIT SOUP (ORANGE) - -Thicken orange juice with arrowroot, and serve very cold in cups with a -bit of candied orange peel on top of each glass. - - -FRUIT SOUP (LEMON) - -Make a strong lemonade, thicken with arrowroot, serve very cold with a -bit of candied lemon peel or candied ginger in each glass. - - -FRUIT SOUP (MARQUISE) - -Take two parts red raspberry juice and one of currant, sweeten, thicken -with arrowroot and sago; candied orange peel or blanched and shredded -almonds are a dainty addition. - - -FRUIT SOUP (CRANBERRY) - -Thicken some sweetened cranberry juice with arrowroot, and serve cold -in cups, as a first course at a Christmas or New Year's dinner. - - -FRUIT SOUP (GRAPE) - -Thicken bottled grape juice with arrowroot, and serve cold with chipped -ice. This is refreshing for invalids. - - -FRUIT SOUP (CHERRY) - -Thicken cherry juice with arrowroot, and serve with other fruit soups; -garnish with black cherries in their season. - - -FRUIT SOUP (STRAWBERRY) - -Thicken fresh strawberry juice with arrowroot and put on ice to chill; -put a layer of chipped ice on top of each cup before serving, and lay a -ripe strawberry, stem and all, on top of each glass. - - -RAISIN, APPLE, OR PRUNE SOUP - -Either seedless raisins, apples, or prunes may be added to sago soup. -The soup should then bear the name of the fruit used. - - - - -_ENTREES_ - - -MOCK WHITE FISH - - Rice flour, 1/3 cup. - Butter, 1 scant teaspoonful. - Mace, 1/4 teaspoonful. - Salt to taste. - Milk, 1 cup. - Onion grated, 1 tablespoonful. - Potatoes, mashed, 3 cups. - -Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, -and salt. Cook all ten minutes, stirring frequently. Have the potatoes -ready, freshly cooked and mashed; while hot add the rice mixture, and -put into a pan to cool. When cool, cut in slices about five inches -long, dip in egg and crumbs, put in oiled pan, and bake until nicely -browned. Serve with parsley sauce. - - -FILLETS OF VEGETARIAN SALMON - - Milk. 1-1/2 cups. - Farina, 1/2 cup. - Tomatoes, cooked and strained, 1/2 cup. - Egg, 1. - Salt to taste - Nuttolene, 1/2 cup. - Eggplant, boiled and mashed, 1-1/2 cups. - Bread crumbs, fine and dry, 1 cup. - Color, vegetable red enough to make salmon color. - -Cook and mash the eggplant, stir the nuttolene to a cream in a little -of the milk, then add the rest of the milk, the eggplant, tomatoes, -and salt. Set in double boiler; when scalding hot, add the farina and -bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. -Remove from the range, stir in the raw egg and the color, mixing till -the color is perfectly blended. Turn into a deep pan to cool; should be -about two inches deep. When cold cut into slices, egg, crumb, and bake. -Serve with parsley sauce. - - -PROTOSE ROAST WITH OLIVE SAUCE - - Protose, 3/4 pound. - Chopped onion, small, 1. - Parsley, 1 tablespoonful. - Boiling water, 2 cups. - Butter, 1 tablespoonful. - Bread crumbs, 2 cups. - Eggs, 2. - Salt to taste. - -Put the onion, parsley, and butter into the boiling water, and thicken -with bread crumbs stiff enough to cut nicely when done. Into this -mixture put one hard-boiled egg chopped fine, and break in one raw egg -to make it hold together. Salt to taste. Put a layer of this filling -into a baking-pan, then a layer of protose cut in thin slices, then -a layer of the filling, and another layer of the protose, and last -another layer of the filling. Bake in a moderate oven one hour. Serve -with olive sauce. - - -MOCK TURKEY WITH DRESSING - - German lentils, 1 cup. - Chopped walnut meats, 1/2 cup. - Milk, 1 cup. - Salt. - Celery salt. - Granola or bread crumbs. - Minced onion, 1/4 cup. - Chopped celery, 1 cup. - Eggs, 2. - Sage. - Sliced bread. - -1. Thoroughly wash the lentils and soak overnight. Boil slowly until -tender and run through colander. Add the walnut meats, one egg, and the -minced onion browned with the chopped celery in a little oil. Add salt -and sage to taste. Thicken with granola or bread crumbs. - -2. Dip thin slices of bread in a mixture of one egg and a cup of milk, -or thin slices of nuttolene may be used instead. - -Make alternate layers of 1 and 2. - - -DRESSING NO. 1 - - Stale bread crumbs. - Hot milk, 2 cups. - Eggs, 1 or 2. - Butter, 1 tablespoonful. - -Mix bread crumbs with hot milk, eggs, and butter. Season with salt, -sage, and onions. Serve with cranberry sauce. - - -DRESSING NO. 2 - - Large onions, 2. - Fresh bread crumbs, 1 cup. - Milk, 3/4 cup. - Sage, 1 tablespoonful. - Beaten eggs, 2. - Chopped parsley, 2 tablespoonfuls. - Butter, 1/4 cup. - Salt to taste. - -Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the -milk; then mix all ingredients together. Stir the mixture over the fire -until it is reduced to a thick paste, without allowing it to boil. - -Serve a slice of the roast with a spoonful of dressing on one end and -cranberry sauce on the other. - - -ROAST DUCK (VEGETARIAN STYLE) - - Lentil pulp, 1-3/4 cups. - Minced onion, 1/4 cup. - Chopped parsley, 1/3 cup. - Stale bread crumbs, ground fine, 1 cup. - Eggs (one hard-boiled), 3. - Butter, 1 teaspoonful. - Chopped walnuts, 1/2 cup. - -Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, -minced onion, and chopped parsley browned in a little oil, one -teaspoonful of butter, and salt to taste. Mix well and put one-half -of this mixture in an oiled baking pan, then a layer of the following -mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a -little grated onion, one egg, and salt and sage to taste. Finish with -a layer of the lentil mixture. Bake, and serve with gravy. - - -NUTTOLENE ROAST - - Nuttolene, 1 pound. - Bread crumbs. - Hot water, 1 quart. - Salt and sage to taste. - -Put the nuttolene through a vegetable press, or work smooth with a -knife or spoon; add the hot water and beat to a cream. Add salt and -sage, and thicken with bread crumbs stiff enough to retain its shape -when moulded. Press into a deep buttered bread-pan and bake till nicely -browned. Turn out of the pan and slice. Serve with any good brown sauce -or walnut gravy. - - -MOCK VEAL LOAF - - Nuttolene, 1/4 pound. - Minced protose, 1/2 pound. - Egg, well beaten, 1. - Milk, 1/4 cup. - Sage, 1/4 teaspoonful. - Ground mace, 1/4 teaspoonful. - Butter size of an egg. - 1 small onion, braized in the butter. - -Cracker or zwieback crumbs enough to make a stiff mixture. Mix all -together, salt to taste, and bake in a deep bread-pan. Garnish with -parsley or young celery hearts. - - -VEGETARIAN ROAST - - Nut food, 1/3 pound. - Onion, 1/2. - Egg, 1. - Hot water, 2 cups. - Butter, 2 teaspoonfuls. - Bread crumbs or granola. - -To the water add the nut food minced, minced and browned onion, and -butter. Thicken with toasted bread crumbs or granola until quite stiff. -Add the beaten egg, salt, and a little sage if desired. Put in oiled -pan and bake. Serve with gravy. - - -ROAST OF PROTOSE - - Protose, 1 pound. - Strained tomato, 1/2 cup. - Chopped onion, 1. - Nut butter, 2 tablespoonfuls. - Browned flour, 2 tablespoonfuls. - Sage. - -Cut the protose lengthwise through the center, then cut each half -in six pieces. Place in a deep baking-pan, let the first piece lean -slantingly against the end or side of the pan, the second against -the first, and so on. Sprinkle this with finely chopped onion, and a -little powdered sage, and pour over it a nut cream made of two heaping -tablespoonfuls of nut butter emulsified, in enough hot water to cover -the protose. Add to this the browned flour, rubbed smooth in a little -tomato. Salt to taste. A little celery salt may be used if desired. -Cover and bake till the gravy is thick and brown. - - -HAMBURGER LOAF - - Lentils, raw, 1 cup. - Protose, 1/2 pound. - Cooking oil, 2 tablespoonfuls. - Salt. - Chopped onion, 1/2 cup. - Eggs, 5. - Bread crumbs. - -Cook the lentils until tender, then simmer as dry as possible. Put -through a colander, brown the onions in oil, and add to the lentils, -together with the protose and two of the raw eggs. Mix salt to taste, -and add enough bread crumbs so that it will mold nicely. - -Have the three remaining eggs boiled hard and the shells removed. -Put one-half the loaf mixture into a bread-pan, then put the three -hard-boiled eggs in a row through the center and cover with the -remaining mixture. Press down gently and bake. Serve with sauce -imperial. - - -NUT AND GRANOLA ROAST - - Minced nut food, 1/4 pound. - Onion, 1. - Oil, 1 tablespoonful. - Egg, 1. - Boiling water, 2 cups. - Granola. - -Brown the onion in the oil, then add the minced nut foods and boiling -water. Thicken with granola. Stir in the raw egg, and a little sage or -thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with -gravy. - - -CREAM NUT LOAF - - Dried bread crumbs, 2 cups. - Ground sweet corn, 1 cup. - Ground Brazil nuts, 1 cup. - Eggs, 2. - Sage. - Mashed peas, 1 cup. - Mashed potatoes, 1 cup. - Cream, 1/2 cup. - Salt. - -Mix all thoroughly together, press in a deep bread-pan, and bake a nice -brown. Serve with a sauce made of one part sweet cider and two parts -grape juice, thickened with a little corn starch. - - -IMPERIAL NUT ROAST - - Pea pulp, 1-1/2 cups. - Chopped walnuts, 1-1/2 cups. - Bread crumbs, 1 cup. - Sage. - Lentil pulp, 1-1/2 cups. - Egg, 1. - Salt. - Milk to moisten. - -Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a -deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, -and salt. This should be just stiff enough to spread easily. Cover with -the remaining pea and lentil mixture. Baste with cream, put in the -oven, and brown. - - -WALNUT LOAF - - Chopped walnut meats, 1/2 cup. - Egg, 1. - Boiling water, 2 cups. - Olive oil or butter, 1/2 tablespoonful. - Bread crumbs, 2 cups. - Salt to taste. - -Mix walnut meats and crumbs together, pour over the boiling water, mix -well, add the raw egg, butter, and salt, stir thoroughly, press into -buttered bread-pan, and bake. - - -WALNUT ROAST - - Granola, 2 cups. - Ground walnuts, 1 cup. - Milk or cream, 1 quart. - Eggs, 4. - -Soak the granola in the milk or cream for ten minutes and add the -walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. -Grease a baking-pan, turn in the mixture, and bake thirty-five to forty -minutes. - - -CEREAL ROAST - - Cream, 4 Cups. - Nut meal, 1 cup. - Onion, chopped fine, 1. - Sage. - Gluten, 1/2 cup. - Bread crumbs, 1-1/4 cups. - Salt. - -Mix all together and bake in a moderately hot oven. - - -NUT AND TOMATO ROAST - - Celery, 1 root. - Granola, 1-1/2 cups. - Eggs, 5. - Nuttolene, 1/2 pound. - Tomatoes, 2 cups. - Onions, 3. - Protose, 1/2 pound. - -Chop the celery and onions fine, put into a saucepan with enough -cooking oil to prevent burning, and cook until a rich brown, stirring -occasionally. Add to this one quart of boiling water and the tomatoes. -Boil for fifteen to twenty minutes. Then remove and strain as much as -possible through a soup strainer. Take three and one-half cups of this -gravy and mix with it the granola, eggs, and salt to taste. Have ready -the protose and nuttolene cut into thin slices. Put in a layer of the -granola mixture into a big baking-pan, then a layer of protose, then -granola, then nuttolene, and so on until all is used, finishing with -the granola mixture. Bake forty-five minutes or until a nice brown. -Remove from the fire, let cool a little, turn out on a platter, and -serve with the remaining gravy. - - -DRIED PEA CROQUETTES - - Dried peas, 1-1/2 cups. - Egg, 1. - Salt. - Olive oil, 2 teaspoonfuls. - Bread crumbs. - -Cover the peas with water and soak overnight. Drain and cook in fresh -boiling water until tender. Drain, press through a colander, add a -little salt and olive oil. Mix thoroughly and form into small rolls -about three inches long. Dip in beaten egg, roll in bread crumbs, and -bake in a quick oven. Serve with tomato sauce. - - -CHICKEN CROQUETTES - - Mashed potato, 1/2 cup. - Toasted bread crumbs, 1/2 cup. - Nut butter, 1/4 cup. - Hard-boiled egg, chopped fine, 1. - Browned onion, 1/4 cup. - Sage, 1 teaspoonful. - Hot water, 1/2 cup. - Chopped walnuts, 1/4 cup. - Minced nuttolene, 2 tablespoonfuls. - Beaten egg, 1. - Boiled rice, 1 cup. - Salt, 3 teaspoonfuls. - -Mix all together and form into croquettes; dip into beaten eggs and -milk, roll in browned bread crumbs which have been oiled or buttered, -and bake. - - -HASHED PROTOSE CROQUETTES - - Protose, 1 pound. - Butter, 1 tablespoonful. - Salt. - Potatoes, 1 pound. - Eggs, 4. - Mace. - -Boil the potatoes, mash, add the minced protose, the yolk of three -eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, -crumb, and bake. - - -EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. - -Break an egg into a bowl or deep saucepan, break up with a fork, add -a tablespoonful of hot water to soften the albumen of the egg, and -mix till free from lumps, but do not beat in too much air. Dip the -croquettes in the egg, roll in crumbs, and bake. - - -PROTOSE WITH BROWNED POTATOES - -Peel and slice potatoes three-fourths of an inch thick. Cut protose -in strips same thickness. Place in a pan two slices of potatoes and -one of protose, and repeat same until the pan is full. Pour over this -vegetable stock sufficient to cover. Bake in the oven till the potatoes -are done and nicely browned. - - -NUT FRICASSEE WITH BROWNED SWEET POTATOES - -Cut some nut food into half-inch cubes and pour over it a thick, brown -or white gravy sufficient to cover well. Let it simmer about one hour. -Peel and steam or boil potatoes until tender, but not overdone. Put -them in a baking dish with a little butter or olive oil, salt, and bake -in a quick oven until nicely browned. Serve with the fricassee. - - -FRIJOLES WITH PROTOSE MEXICANO - - Mexican beans, 1/2 cup. - Vegetable stock, 1 cup. - Mace. - Diced protose, 1/4 pound. - Strained tomatoes, 1 cup. - Salt. - -Cook the beans in just enough water to prevent scorching. When done, -have ready a stock made of the vegetable stock, tomatoes, mace, and -salt. Pour over the beans, together with the protose, and let simmer -for an hour or more. - - -FRICASSEE OF PROTOSE WITH POTATO - -Serve a spoonful of nice white mashed potato on an empty platter; press -a slice of broiled protose up against the potato, and serve with a -spoonful of brown gravy. Garnish with parsley. - - -GREEN CORN AND TOMATO - - Corn pulp, 3 cups. - Strained tomatoes, 1 cup. - Butter, 1 tablespoonful. - Salt. - -Scrape the given amount of corn from the cob, add the tomatoes and -butter, simmer until the corn is tender; salt, and serve as a vegetable. - -Cold boiled corn cut from the cob may be substituted for the fresh -corn, if desired. - - -MOCK CHICKEN RISSOLES - - Protose, 1/2 pound. - Nuttolene, 1/2 pound. - Milk, 1/2 cup. - Mace. - Flour, 1 tablespoonful. - Butter, 1/4 cup. - Salt. - -Put the butter into a saucepan; when hot stir in the flour, and stir -until brown; add the hot milk, salt, and mace, and let cook a few -minutes. Chop the nut food fine and mix into the sauce. Have ready some -tart shells made of rich pie paste; fill with the mixture. The sauce -should be cool before adding the nut food. - - -NEW ENGLAND BOILED DINNER - - Potatoes, 4-1/2 cups. - Turnips, 1 cup. - Onions, 2 cups. - Carrots, 1-3/4 cups. - Cabbage, 2-1/2 cups. - -Cut the potatoes, carrots, and turnips in three-quarter inch cubes; -slice the onions and cut the cabbage into pieces about one and one-half -inch square. Boil the potatoes and onions together. The carrots turnips -and cabbage may also be cooked together in salted water. When all are -done, mix together, and serve with slices of protose or other nut food -that has been braized in a tomato or brown sauce. - - -NUT AND VEGETABLE STEW - - Nuttolene, 1 cup. - Turnips, 3/4 cup. - Chopped celery, 1/2 cup. - Bay leaf, 1. - Salt. - Carrots, 1-1/2 cups - Potatoes, 1-1/2 cups. - Onion, small, 1. - Butter, 1 lump. - -Put all on, except nuttolene and potatoes, and boil one hour. Then add -potatoes and nuttolene and cook slowly until potatoes are done. Salt to -taste. Thicken with a little flour, work smooth with a lump of butter. -A little protose might also be added. - - -STEWED PROTOSE (SPANISH) - - Butter, 1 tablespoonful. - Minced parsley, 1 tablespoonful. - Tomatoes, 4 cups. - Onions, 4. - Flour, 2 tablespoonfuls. - Protose, 1 pound. - -Put the butter into a saucepan and add the sliced onion, minced -parsley, and cook ten minutes. Then stir in the flour, mix well, and -add the tomatoes. Stir well to free from lumps. Cover and cook twenty -to thirty minutes. Slice the protose into small pieces and simmer in -sauce ten minutes. Salt, and serve. - - -PROTOSE FRICASSEE - - Tomatoes, 1 cup. - Minced parsley, 1 teaspoonful. - Protose, 1 pound. - Vegetable stock, 2 cups. - Mixed herbs, 1/2 teaspoonful. - Onion, 1. - Eggs (yolks), 2. - -Mince the onion and braize in a little butter or olive oil five -minutes; add the minced parsley strained tomatoes, mixed herbs, and -vegetable broth. Bring to a boil and add the protose, cut into cubes or -diamonds of one-half inch. Cook for a few minutes and thicken with a -few spoonfuls of flour rubbed smooth in a little water. Salt to taste, -and serve. Just before serving add the beaten yolks. - - -PROTOSE STEAK SMOTHERED IN ONIONS - - Protose, 3/4 pound. - Cooking oil, 1/2 cup. - Salt. - Onions, large, 6. - Vegetable stock, 2 cups. - -Cut the protose into twelve slices, lay half of them in an oiled -baking-pan; have the onions sliced and lightly browned in the oil. -Cook half of the onions over the protose, then put on the rest of the -protose, then the remainder of the onions, pouring the vegetable stock -over all. Salt to taste. Bake until the stock is reduced to a rich -brown gravy. - - -PROTOSE SMOTHERED WITH TOMATOES - - Protose, 3/4 pound. - Butter, 1/2 cup. - Salt. - Tomatoes, 12. - Sugar, 2 tablespoonfuls. - Celery salt. - -Cut protose into twelve slices and cut each tomato in half. Put one -slice of tomato in a baking-pan; on this put a slice of the protose, -then a slice of tomato on top, and so on, making twelve orders in all. -Chop the butter in little pieces and sprinkle over, also the salt and -celery salt. Cover and bake until the tomato is nearly done. Then -remove the cover and brown very lightly. Serve two slices to each -person, garnished with parsley. - - -PROTOSE POT ROAST - - Protose, 3/4 pound. - Strained tomatoes, 1 cup. - Vegetable soup stock, 2 cups. - Salt to taste. - -Mix the vegetable stock with the strained tomatoes, salt to taste, -and pour over the protose, which has been sliced and placed in a -baking-pan. Bake one hour. - - -BRAIZED PROTOSE AND CABBAGE - -Braize protose according to the recipe, and serve with boiled cabbage. - - -PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS - -By putting a layer of sliced raw potatoes in the bottom of the pan and -covering with the protose, onions, and stock, we have protose steak and -potatoes smothered with onions. - - -PROTOSE PILAU - - Water, 3/4 pint. - Rice, cooked, 1 cup. - Butter, 1 teaspoonful. - Protose, 1/2 inch cubes, 1/4 pound. - Minced onion, 1 tablespoonful. - -Let simmer ten or fifteen minutes; thicken with browned flour, two -heaping teaspoonfuls, mixed with strained tomatoes to consistency to -pour easily. Salt and celery salt to taste. - - -PROTOSE PATTIES (PLAIN) - - Protose, 1 pound. - Salt. - Cream, 3 tablespoonfuls. - Eggs, 2. - Bread crumbs. - -Thoroughly crush the protose and mix with the salt and one egg. Form -into patties, roll in egg and cream, then in bread crumbs. Bake in -greased pan till lightly browned. If desired, the crumbs may be -slightly moistened with cream. - - -BRAIZED PROTOSE - - Protose, 12 slices. - Vegetable stock, No. 2, 3 cups. - Sage. - Minced onion, medium size, 1. - Butter. - -Butter a deep pan and sprinkle with the minced onion and sage. On this -lay the slices of protose, cut a little less than half an inch thick. -Cover the pan and put into the oven to brown, turning the protose once, -and watching carefully that the onions do not burn. Remove from the -oven and cover with the vegetable stock. Cover and return to the oven, -and bake until the stock is reduced to a thick, brown gravy. - - -PROTOSE CUTLETS WITH MASHED POTATO - - Protose, 1/2 pound. - Milk, 1 cup. - Brown sauce. - Egg, 1. - Granose flakes. - -Cut protose into six slices as for protose steak. Dip in beaten egg and -milk, and roll in granose flakes. Do this the second time, and bake in -brown sauce about thirty minutes. Serve with mashed potato. - - -NUT LISBON STEAK - - Protose, 6 large slices. - Brown gravy, 3 cups. - -Broil or fry the protose a nice brown (but do not burn) and drop into -the gravy (any good brown gravy will do); let simmer an hour or two. -Serve hot with a spoonful of the gravy. - -More protose may be used if desired. - - -PROTOSE AND TOMATO - - Protose, 6 large slices. - Tomato, cooked and strained, 2 cups. - Corn starch, 1 teaspoonful. - Salt to taste. - -Cut the protose in rather thick slices and lay in a flat baking-pan -(one about two inches deep will answer nicely); boil the tomatoes and -thicken with the corn starch; add the salt, and pour over the protose. -Bake slowly in a moderate oven. Do not bake too dry. The protose should -be nice and juicy with the tomatoes when done. The corn starch may be -omitted if desired. - - -BAKED PROTOSE WITH MACARONI - - Macaroni (not cooked), 1-1/2 cups. - Oil, 1 tablespoonful. - Flour, 1/3 cup. - Salt. - Minced protose, 1 cup. - Minced onion, medium size, 1. - Milk, 2 cups. - -Break the protose in one-inch lengths. Drop in three quarts of boiling -water, previously salted. Boil from one-half to three-quarters hour, -turn into colander, and pour cold water over it. Drain and turn into -baking-pan. - - -SAUCE - -Put the oil in a stew-pan, add the onion, braize till nicely browned, -then add the flour, and stir until brown. Add the milk, then the -protose. Season with salt. Pour this sauce over the macaroni and -sprinkle with bread crumbs. Bake in a moderate oven till brown. - - -FRIZZLED PROTOSE IN EGGS - - Protose, 1 pound. - Eggs, 8. - Olive oil. - -Cut the protose into small, thin, narrow strips; put into a frying-pan -with a little olive oil, and when hot pour the well-beaten eggs over -it, stirring constantly, until the eggs are set. Serve hot on toast. - - -ESCALLOPED PROTOSE - - Protose, 1 pound. - Bread crumbs, 3/4 cup. - Potatoes, medium size, 4. - Brown sauce, sufficient to cover. - -Slice one-half the potatoes in a baking dish, sprinkle one-half the -bread crumbs over them; on the crumbs put half the protose cut into -thin slices; pour over some of the gravy to moisten. Add the remainder -of the ingredients in the same manner, making two layers. There should -be sufficient gravy to cover and cook the potatoes and protose. - - -EGGPLANT BAKED WITH PROTOSE - - Eggplant, medium size, 2. - Chopped onion, large, 1. - Salt. - Protose, 3/4 pound. - Vegetable stock. - -Peel and slice the eggplant in one-fourth inch slices, and cut the -protose into twelve slices. Put a layer of the eggplant in an oiled -pan, then a layer of protose, and sprinkle part of the onion over all. -Make another layer with the remainder and cover with vegetable stock. -Salt to taste, cover, and bake. Tomato may be used in place of the -stock if desired. - - -PROTOSE JAMBALAYA - - Butter, 1 tablespoonful. - Minced onion, 1. - Minced garlic, small, 1. - Flour, 1 tablespoonful. - Tomatoes, 1-1/2 cups. - Vegetable stock, 1-1/2 quarts. - Rice, 1 cup. - Minced protose, 3/4 pound. - Minced celery, 1/4 cup. - Salt, mace, and bay leaves. - -Put the butter into a saucepan, heat, add the onion and garlic, and -brown, then add the flour and brown, add the tomato, and cook a few -minutes, stirring to prevent flour from lumping. When nice and brown, -add vegetable stock and the seasoning; boil until the ingredients are -well blended; add the rice and boil till the rice is tender, stirring -often. To this add the minced protose that has been heated in a covered -dish in the oven. Mix and serve. - - -RAGOUT OF PROTOSE - - Protose cut in irregular pieces, 1 pound. - Hot water, 4 cups. - Browned flour, 1 tablespoonful. - Celery salt. - Strained tomatoes, 1-1/2 cups. - White flour, 1 tablespoonful. - Salt. - -Put all together, except the flour, and let simmer thirty or forty -minutes, adding enough boiling water from time to time to keep the -original quantity. Thicken with the flour, and serve. - - -PROTOSE CUTLETS - - (1) Protose, minced, 1 pound. - -Season with - - Salt. - Lemon juice. - Sage. - -Add a little - - Chopped parsley. - -Make a heavy white sauce with - - (2) Flour, 2 tablespoonfuls. - Milk, 3/4 cup. - -If desired, flour may be rubbed with - - Butter, 1 tablespoonful. - -Add salt to taste. - -Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or -croquettes. Dip into beaten egg, roll in bread crumbs that have been -moistened with melted butter, and brown in the oven. - - -PROTOSE CHARTREUSE - - Vegetable stock, 2 cups. - Egg, 1. - Salt. - Protose, 1/2 pound. - Rice, cooked, 1 quart. - Bread crumbs, sufficient to thicken. - -To the stock add the protose, bread crumbs, the egg unbeaten, and salt. -Mix thoroughly. Line a baking-pan with part of the rice, and fill in -the center with the protose mixture; cover with the rest of the rice, -and press down gently. Bake, and serve with browned sauce. - - -PROTOSE STEAK - -Split a pound of protose in two lengthwise, and cut into as many slices -as needed. Broil in a pan, and serve with brown sauce. - - -PROTOSE STEAK A LA TARTARE - - Minced protose, 1 pound. - Butter, 1 tablespoonful. - Mayonnaise, 3 tablespoonfuls. - Onion, 1. - Eggs, 6. - Onions and olives mixed, to garnish. - -Put the butter in a saucepan and set on the range. When hot, add the -onion and cook until brown; add the minced protose, a pinch of salt, -and mix. Form into balls, making a depression in each ball, and drop -an egg yolk in each depression. Bake until the eggs are done. Chop the -onions and olives, add the mayonnaise, and use as a garnish. - - -PROTOSE OR NUTTOLENE CUTLETS - - Protose or nuttolene, 6 slices, each large enough for a cutlet. - Eggs, 3. - Cream or rich milk, 2 cups. - Bread crumbs, buttered, 1-1/2 cups. - Salt. - -Beat the eggs, add the milk and salt, dip the slices of nut food in -this, and then in the buttered bread crumbs, and lay in a greased -baking-pan. Place the remaining bread crumbs with the milk, add salt, -and pour over the cutlets. If not enough to cover, a little milk may be -added. Put into the oven and bake till the mixture sets, or it may be -placed on the range, and when one side is browned turn and brown the -other side. - - -GOLDEN NUT CHARTREUSE - - Vegetable stock, 2 cups. - Corn meal mush, 1 quart. - Bread crumbs. - Egg, 1. - Protose, or other nut food, 1/2 pound. - Salt. - -Make the filling same as for protose chartreuse; line the pan with the -mush, put in the filling, and cover with mush. Bake, and when cold cut -into slices, egg, crumb, and bake. Serve with gravy. - - -LENTIL HASH - - Lentils, 1 cup. - Potatoes, medium size, 2. - Rice, 2 tablespoonfuls. - Egg, 1. - Onion, large, 1. - Tomato, 1. - Cooking oil, 1/4 cup. - Garlic, small piece. - -Boil the lentil, onion, tomato, potatoes, and rice together till soft; -chop very fine and add the cooking oil, egg, and a very small piece of -garlic, and salt to taste. Put into oiled pan and bake until brown. - - -LENTIL FRITTERS - - Lentils, 1 cup. - Rich milk, 1/4 cup. - Egg, 1. - Butter, 1 tablespoonful. - Flour, 3/4 cup. - -Cook lentils until tender, drain, press through a colander, add the -milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the -stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on -both sides, or bake in the oven. Garnish with parsley, and serve with -marmalade or apple sauce. - - -WALNUT LENTIL PATTIES - - Cooked lentils, 2 cups. - Eggs, 2. - Chopped walnuts, 3/4 cup. - Granola, or bread crumbs. - -Rub the lentils through a colander and add the chopped walnut meats, -one egg, and a pinch of salt. Thicken with bread crumbs or granola. -Form into patties, roll in egg and buttered crumbs, and bake. Serve -with gravy. - - -LENTIL PATTIES ON MACARONI - - Lentils, 1 cup. - Eggs, 2. - Chopped parsley, 1 teaspoonful. - Minced onion, 2 tablespoonfuls. - Olive oil, 2 tablespoonfuls. - Bread crumbs. - -Cook the lentils until tender and put through a colander. To this pulp -add the rest of the ingredients, using sufficient bread crumbs to make -stiff enough to form into patties. Dip the patties in egg and crumbs. -Brown in the oven. Serve on a platter with creamed macaroni. - - -WALNUT LENTILS - - Lentils, 1-1/2 cups. - Walnuts, 1 cup. - Butter. - -Cook the lentils in six cups of water until quite tender and the water -almost dried away. Press the lentils through a soup strainer. Grind -the walnut meats and add to the lentils. Add a little butter and salt -to taste. - - -LENTIL ROAST - - Lentils, 1-1/2 cups. - Butter, 1 tablespoonful. - Granola, 1 cup. - Eggs, 2. - Onion, small, 1. - Mixed herbs, 1 teaspoonful. - Ground walnuts, 1 cup. - Salt. - -Cook the lentils in sufficient water to prevent burning. When tender, -add the sliced onion, butter, mixed herbs, and salt to taste. Cook with -the pot closely covered for twenty-five to thirty minutes longer. - -Remove from fire, drain, press through a colander, and add the granola, -ground walnuts, and eggs. Mix well, press into a baking pan, and bake -forty-five minutes or until nicely browned. - - -LENTIL NUT ROAST - - Lentil pulp, 2 cups. - Egg, 1. - Toasted bread crumbs or granola. - Nut butter, 1/2 cup. - Dairy butter, 2 teaspoonfuls. - -Emulsify the nut butter in enough water to mix easily. Mix all together -and thicken with toasted bread crumbs or granola. Salt to taste. Put -in oiled pan and bake. Serve with gravy. A little thyme or sage may be -used if desired. - - -RICE MOLD - - Rice, 1 cup. - Milk, 2/3 cup. - Lemon or vanilla flavoring. - Egg, 1. - Sugar, 2 tablespoonfuls. - Stewed fruit. - -Wash clean and boil the rice in two quarts of water until done. Drain -off the water well. Add, while hot, a custard made of the egg, milk, -and sugar. Flavor with lemon or vanilla. Form into molds, and serve -with stewed prunes, peaches, or any other kind of fruit. - - -RICE AND BANANA COMPOTE - - Rice, 3/4 cup. - Milk, 3 cups. - Vanilla. - Bananas, 6. - Sugar. - -Bring the milk to a boil, thicken with corn starch or flour, and add -sugar to taste. Simmer the bananas in this sauce for half an hour. Add -vanilla. - -Rice for bananas: Cook the rice in two and one-fourth cups of water -in a double boiler till done. The rice should be soft and each grain -standing out separate when done. Make a layer of the rice, and serve -the bananas on it. - - -RICE AND EGG SCRAMBLE - - Rice, 2 cups. - Eggs, 4. - Milk, 4 cups. - -Thoroughly wash the rice and boil in salted water until tender and -drain. Scramble the eggs in the milk, add salt when nearly done, mix -with the rice, and serve hot. - - -SPANISH RICE - - Rice, 1 cup. - Garlic, medium size, 1/2. - Bay leaf, 1. - Minced celery, 1 stalk. - Tomatoes, 2 cups. - Minced onion, small, 1. - Oil, 2 tablespoonfuls. - Mace, 1/2 teaspoonful. - Flour, 2 tablespoonfuls. - Salt. - -Boil the rice until about half done, drain, and finish cooking in the -following sauce:-- - -Put the oil in a saucepan, add all the other ingredients except the -tomato and flour; set over the fire and stir occasionally, to prevent -burning, until brown. Then add the flour and stir till brown. Add the -tomato, let cook a few minutes, strain, and add to the rice. - - -CORN FRITTERS - - Green corn pulp, 1 pint. - Milk, 4 tablespoonfuls. - Flour, 1/2 cup. - Eggs, 4. - -Mix the corn, milk, flour, and yolks of the eggs together thoroughly. -Then fold in the well-beaten whites of the eggs, and fry by spoonfuls. - - -PROTOSE AND RICE CHOWDER - - Protose, 1/2 pound. - Rice, cooked, 1 cup. - Potatoes, 1/2 pound. - Butter, 1 tablespoonful. - Vegetable stock, 1 cup. - Bread, 1/4 loaf. - Cream, or milk, 1 cup. - Salt and mace to taste. - -Put the butter in a deep dish, melt, then add a layer of the protose, -sliced quite thin, then sprinkle with mace, salt, and bits of butter. -Then add a layer of the sliced potatoes, sprinkle with part of the -rice, then a layer of bread, then more salt, bits of butter, and minced -onion. Add the remainder in the same order, and pour over all one cup -of hot vegetable stock. Cover, set on range, and let simmer one-half -hour, then pour over all one cup of hot cream or milk, and serve. - - -NOODLES - - Butter, 1 tablespoonful. - Salt, 1/4 teaspoonful. - Eggs, 2. - Flour, to make a very stiff dough. - -Whip the egg until light, add the salt, and work in the flour, making -a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle -with flour to prevent sticking, and roll up into a long roll, rolling -crosswise. Then with a sharp knife cut into very thin slices and drop -into boiling salted water. Cook about twenty minutes. Drain, pour over -the melted butter, and serve hot. - - -VEGETABLE OYSTER A L'ITALIENNE - -Take macaroni broken into one-inch lengths, and boiled until tender, -and vegetable oyster which has been parboiled twenty minutes, and put -in alternate layers in a baking-pan. Pour over this a sauce made from -both of the liquors (macaroni and vegetable oyster) thickened with the -yolks of the eggs. Sprinkle with granola and bake until browned. - - -GREEN CORN CHOWDER (NEW ENGLAND STYLE) - - Corn pulp, fresh cut from the cob, 2-1/2 cups. - Diced protose, 1 cup. - Vegetable stock, 1 cup. - Parsley, chopped, 1 tablespoonful. - Bread crumbs. - Minced onion, medium size, 1. - Sliced potatoes, 2 cups. - Oil, 2 tablespoonfuls. - Salt. - -Brown the onion in the oil, and add the protose and vegetable stock. -When thoroughly heated, add corn pulp, mix all together, heat up well, -and salt. Put the sliced potatoes in cold water, drain, and put into a -pan of flour; shake the pan so as to cover the potatoes with flour. -Put half of the potatoes in a layer in the bottom of a baking-pan, -cover with half the corn and protose mixture, sprinkle with bread -crumbs and part of the parsley. In the same manner add the remainder -of the potatoes and mixture. Moisten with stock and bake until the -potatoes are done. - - -SQUASH FRITTERS - - Mashed summer squash, 2 cups. - Butter, 1 heaping tablespoonful. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Rich milk, 1/2 cup. - Flour, 1 cup. - Eggs, 2. - -Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten -yolks. Then fold in the stiffly-beaten whites. Brown on a griddle. - - -BEAN CROQUETTES - - Navy beans, 1 cup. - Olive oil, 1 tablespoonful. - Bread crumbs. - Salt, 1 level teaspoonful. - Beaten egg, 1. - -Cover beans with water, soak overnight, drain, and cook in fresh -boiling water until tender, or about an hour. Drain, press through -a colander, add salt and olive oil. Mix thoroughly and roll into -cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs -and bake in moderate oven. Serve with tomato sauce. - - -SCOTCH PEA LOAF - - Scotch pea pulp, 1-1/2 cups. - Egg, 1. - Poultry dressing or sage. - Nut food, 1 pound. - Butter, 2 teaspoonfuls. - -Stir all together, or thicken with toasted bread crumbs or granola; -bake. Serve with gravy. - - -BEAN AND NUT LOAF - - White beans, 1 cup. - Onion, 1/4 cup. - Sage. - Toasted bread crumbs or granola. - Chopped walnuts, 1 cup. - Egg, 1. - Salt. - -Thoroughly wash the beans and soak overnight. Boil thoroughly, and -when done rub through a colander. Add the chopped walnuts, egg, onion -braized in oil, sage, and salt to taste. Thicken with granola or -toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy. - - -CARROT SOUFFLE - - Mashed carrots, 1-1/2 cups. - Rich milk, 1 cup. - Toasted bread crumbs, or granola, 1-1/2 cups. - Braized onion, 1 tablespoonful. - Nutmeg, 1 level teaspoonful. - Yolks of eggs, 3. - -Beat the whites of the eggs very stiff and fold into the above mixture. -Put into oiled pan, and bake in moderate oven. - - -OKRA GUMBO (VEGETARIAN STYLE) - - Ripe tomatoes, 2 cups. - Water, 1-1/2 quarts. - Diced nuttolene, 1/4 pound. - Onion, medium size, 1. - Sliced okra, 2 cups. - Diced protose, 1/2 pound. - Butter, 1 tablespoonful. - Rice, boiled, 1 cup. - Salt, celery salt, mace. - Watercress, parsley. - -Cook the tomatoes and okra in the water. Brown the onion in the butter, -add the protose and nuttolene with the seasoning; brown all together -a few minutes; then add the tomato and okra; let all simmer for two -hours. Serve on platters on tablespoonful of boiled rice. Garnish with -the parsley or cress. - - -BAKED POT PIE - - Protose, 1 pound. - Carrots, 1-1/2 cups. - Strained tomato, 1 cup. - Thyme. - Potatoes, 2 cups. - Minced onion, 1/2 cup. - Chopped parsley. - -Cook the carrots about one hour, then add potatoes, onions, protose, -and a little chopped parsley. Simmer in just enough water to keep from -burning until potatoes are done. Season with thyme and salt to taste. -Put in an oiled pan and cover with a rich pie paste. Bake thirty to -forty minutes in a moderate oven. - - -BAKED EGGPLANT A LA CREME - - Eggplant, 6 slices. - Milk, 3 cups - Butter. - Toasted bread crumbs, 1/2 cup. - Salt, 2 teaspoonfuls. - -Peel the eggplant and cut in slices about three-fourths of an inch -thick. Place slices in a pan and cover with sifted toasted bread crumbs -or sifted granola. Pour over this the milk; add salt and small piece of -butter, and bake. If it becomes too dry, add a little more milk. - - -MOCK CHICKEN PIE - - Boiled potatoes, 4 cups. - Nuttolene, 1/2 pound. - Eggs, 2. - Pie crust. - Protose, 1/2 pound. - Milk, 1 cup. - Chopped onion and parsley. - Nut gravy. - -Put into an oiled baking-pan a layer of the thinly-sliced boiled -potato, and over this a layer of nuttolene cut into thin slices. -Sprinkle on a little chopped onion and parsley, then a layer of sliced -protose. Pour over the nut gravy and let set five minutes. Cover this -with the pie crust and bake till done. - - -GREEN CORN NUT PIE - - Corn mixture. - Corn ground, 2 cans. - Rich milk, 1 cup. - Flour, 3/4 cup. - Beaten eggs, 2. - Salt to taste. - - Nut mixture. - Minced onion, 1. - Chopped celery, 1/4 cup. - -Braize in a little butter or oil. Add - - Water, 1 cup. - Strained tomatoes, 1/2 cup. - Minced nuttolene or protose, 3/4 cup. - -Add to this sufficient bread crumbs to make a batter that will spread -easily. Oil a baking-pan, and cover the bottom with one-half of the -corn mixture, then put in the nut food mixture and the remainder of the -corn to top. Bake till nicely browned. - - -VEGETABLE OYSTER PIE - - Vegetable oysters, 1 quart. - Potatoes, 1 cup. - Cream sauce, 2-1/2 cups. - Pie paste sufficient to cover. - Chopped parsley, 1 teaspoonful. - Parsnips, 1 cup. - Salt. - -Boil the vegetables separately until tender; then mix with the other -ingredients and put in a shallow baking-pan. Cover with the pie paste -and bake a light brown. Serve hot. - - -VERMICELLI NUT PIE - - Nuttolene, 1/2 pound. - Vermicelli, 2 cups. - Salt. - Rich milk, 4 cups. - Eggs, 2. - -Cook the nuttolene ten minutes in two cups of rich milk, then rub -through a strainer. Flavor with celery salt. Cook the vermicelli -fifteen minutes, strain, and pour over it while in the strainer two -quarts of cold water. When it is well drained, line the bottom of a pie -dish with one-half of it. Pour over it the puree of nuttolene and cover -with the other half of the vermicelli. Make a custard of two eggs, two -cups of milk, and a teaspoonful of salt. Turn this custard over the -pie, and with a fork make an impression all over, to permit the custard -to run through. Sprinkle a few bread crumbs over it, and bake in a -quick oven thirty minutes. Serve with or without sauce. - - -NUT AND VEGETABLE PIE - - Minced onion, 1 cup. - Minced parsley, 1/2 cup. - -Brown and add - - Mashed carrots, 2 cups. - Mashed potatoes, 2 cups. - Nut food, 1 pound. - Eggs, 2. - -Salt to taste and put in oiled pan. Pour over this a mixture made by -beating one egg in one cup milk, and bake in a moderate oven till it is -nicely browned. - - -TOMATO PIE - - Tomatoes, 6. - Chopped parsley. - Salt. - Cooking oil, 1/3 cup. - Pie paste. - -Peel and slice the tomatoes and place in a small baking-pan. On top of -this put some chopped parsley, a pinch of salt, and cooking oil. Cover -with thin pie paste and bake. - - -BOILED MACARONI (PLAIN) - -Put two cups of macaroni, broken into inch lengths, into a saucepan, -cover with plenty of boiling water, salted, and boil till tender, or -about thirty minutes. Stir gently once or twice, to prevent sticking to -the bottom. Add enough cold water to stop boiling and let it come to a -boil again. Drain in a colander. Boiled macaroni may be served with a -gravy or fruit sauce. - - -MACARONI A L'ITALIENNE - - Macaroni, raw, 1 cup. - Corn meal, 2 tablespoonfuls. - Grated onion, 2 tablespoonfuls. - Salt to taste. - Milk or cream, 2 cups. - Tomatoes, cooked and strained, 1 cup. - -Break the macaroni into one-inch lengths; boil in salted water till -done; drain. While the macaroni is cooking, boil the milk and thicken -with the corn meal. When thoroughly cooked, add the tomatoes, onions, -and salt. Pour this dressing over the macaroni, and serve hot. - - -MACARONI AND KORNLET - - Macaroni, raw, 1 cup. - Cream or rich milk, 3/4 cup. - Kornlet, 3/4 cup. - Salt to taste. - -Break the macaroni in one-inch lengths and boil in salted water till -tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread -in a baking-pan, and bake a light brown. There should be enough kornlet -and cream to cover the macaroni smoothly, and it should not be too -moist when done. - - -MACARONI WITH TOMATO SAUCE - - Macaroni, raw, 1 cup. - Flour,1 tablespoonful. - Cream, 1/2 cup. - Tomatoes, stewed and strained, 2 cups. - Salt to taste. - -Break the macaroni into one-inch lengths and boil in salted water till -thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in -a little water. Add the cream, which should be hot, and salt to taste. -Drain the macaroni, pour the sauce over, mix well, and serve. The cream -may be omitted if preferred. - - -MACARONI CUTLETS - - Macaroni, raw, 1 cup. - Flour, 2 heaping tablespoonfuls. - Minced protose, 1 cup. - Salt to taste. - Milk, 1 cup. - Egg, 1. - Bread crumbs. - -Boil the macaroni in salted water till done, drain, and chop fine. -Boil the milk and thicken with the flour; stir in the well-beaten egg; -beat thoroughly. Add the macaroni, protose, and salt, and make stiff -with the bread crumbs, so that it can be made into cutlets. Make into -any shape desired. Put into an oiled pan and bake till nicely browned. -Serve with tomato or cream sauce. - - -CREAMED MACARONI - - Rich milk, 2 cups. - Flour, 2 large tablespoonfuls. - Salt. - Macaroni, 1 cup. - Butter. - -Boil the macaroni and put it into a gravy made of the milk, flour, -butter, and salt. Mix well, and serve. - - -MACARONI IN CREAM - - Macaroni, 2-1/2 cups. - Milk, 4 cups. - Egg yolk, 1. - Cream, 1 cup. - -Cook the macaroni in plenty of boiling water thirty minutes. Turn off -the water and wash the macaroni by pouring two or three quarts of cold -water over it. Return the macaroni to the saucepan and add the boiling -milk. Remove to a cool part of the stove and cook for thirty minutes. -Before serving, add the beaten yolk and the boiling cream. Shake the -pot to mix the egg with the macaroni. Stir as little as possible. Salt -to taste. - - -EGG MACARONI - - Macaroni, 1-1/2 cups. - Eggs, hard-boiled, 3. - Cream gravy, 2 cups. - Bread crumbs. - -Break macaroni into one-inch lengths and boil in salted water till -tender. Drain and wash with cold water. Put into a baking dish and -sprinkle over it the hard-boiled eggs chopped fine. Stir into cream -gravy, made from rich milk, sprinkle top with bread crumbs. Bake until -nicely browned. - - -BAKED MACARONI WITH EGG SAUCE - - Macaroni, 2 cups. - Milk, 3 cups. - Granola. - Eggs, 4. - Salt, 1 tablespoonful. - -Break the macaroni into inch lengths and boil in salted water thirty -to thirty-five minutes. Drain, turn it into a deep pan. Pour over this -a custard made with the milk, beaten eggs, and salt. Sprinkle with -granola on top, and bake in a moderate oven thirty minutes. - - -MACARONI WITH APPLE - -Butter a deep baking-dish and put in a layer of mashed and sweetened -apple sauce. Grate a little nutmeg over and add a layer of cooked -macaroni. Repeat till the dish is full, finishing with the apple sauce. -Bake till the apples are slightly browned. Serve with sweetened cream, -seasoned with nutmeg. May be served as a dessert. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1) - - Macaroni, 2-1/2 cups. - Egg sauce, 1 cup. - Sour cream, 1/2 cup. - Granola. - -Break the macaroni into inch lengths and boil in salted water until -tender. Drain and mix in a little granola. Add the sour cream or thick -sour milk and about one cup of egg sauce. (See egg sauce recipe, page -156.) Season to taste and bake. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2) - - Macaroni, 2-1/2 cups. - Cottage cheese, 1-1/4 cups. - Milk. - Butter, 1 tablespoonful. - Bread crumbs. - -Break the macaroni and cook in salted water until about half done. -Drain and pour over it enough milk to cover, and simmer until done. Add -the cottage cheese and butter and mix thoroughly. Pour into baking-pan, -sprinkle with bread crumbs, and bake. - - -MACARONI WITH GRANOLA - - Macaroni, raw, 2 cups. - Granola, 1/2 cup. - Salt to taste. - Cream sauce, 2-1/2 cups. - Butter, 1 tablespoonful. - -Cook the macaroni till tender; drain, put one-half in a baking-pan, -sprinkle on one-half of the granola, and cover with one-half of the -gravy. Repeat with the remainder, making two layers. Bake until nicely -browned. - - -MACARONI CROQUETTES - - Macaroni, raw, 2 cups. - Butter, 1 tablespoonful. - Egg yolks, 2. - Milk, 1 cup. - Flour, 2 tablespoonfuls. - Salt to taste. - -Boil the macaroni in salted water until tender, drain, and chop fine. -Heat the milk; when boiling, add the butter and flour, that have been -rubbed together until smooth; stir until thick, remove from the range, -and stir in quickly the beaten yolks of the eggs. Mix this sauce with -the macaroni, season with salt, turn out into a flat pan, and let -cool. When cold, form into croquettes, egg, crumb, and bake. - - -MACARONI NEAPOLITAINE - - Vegetable stock, 3 cups. - Diced protose, 1/2 pound. - Macaroni, raw, 1 cup. - Salt to taste. - -Cook the macaroni, drain, and add the rest of the ingredients. Let -simmer thirty minutes. Serve. - - -MACARONI (SPANISH STYLE) - - Macaroni, 2 cups. - Onion, 1. - Cream sauce, 2 cups. - Salt to taste. - Eggs, 3. - Parsley, chopped fine, 1 teaspoonful. - Dash of nutmeg. - -Cook the macaroni in salted water, drain, and chop fine; have the eggs -boiled hard and chopped fine, and the onions grated. Mix all together, -sprinkle with toasted bread crumbs, and brown in the oven. Serve with -tomato or Chili sauce. - - -MACARONI WITH TOMATO - - Stewed tomatoes, 2 cups. - Butter, 2 tablespoonfuls. - Hard-boiled eggs, grated or rubbed through a colander, 1 cup. - Salt. - Vegetable stock, 2 cups. - Macaroni, 2 cups. - -Boil the macaroni till tender, drain, and add the stock and tomatoes -not strained (they should be put on a sieve and allowed to drain, as -the stock will afford sufficient liquid), but chopped, and there should -not be enough of them to allow the tomato taste to predominate. Now add -to this the hard-boiled eggs, grated or rubbed through a colander. Mix -all together, and add a little salt. Pour into a baking-pan about four -inches deep, and bake until the mixture is thick. A few lumps of butter -sprinkled over the top as it goes to the oven is an improvement. - - -SCALLOPED MACARONI WITH VEGETABLE OYSTERS - - Vegetable oysters, peeled and sliced, 2 cups. - Macaroni, 1 cup. - Rich milk, 2 cups. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Flour, 2 tablespoonfuls. - Bread crumbs. - -Boil the macaroni and vegetable oysters separately, and drain. Then -place same in alternate layers in a pan. Pour over this a gravy made of -the milk, flour, eggs, butter, and salt. Stir carefully so as to get -the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top -and bake in a quick oven till nicely browned. - - -SPAGHETTI IN TOMATO SAUCE - - Broken spaghetti, 2 cups. - Flour, 2 tablespoonfuls. - Bay leaves, 2. - Onion, minced, 1. - Tomatoes, 4 cups. - -Break the spaghetti into small pieces and boil until well done. Pour -over this tomato sauce, made as follows: Brown the minced onion in a -little oil, stir in the flour, and add tomatoes, bay leaves, and salt -to taste. Let boil, and strain. - - -PROTOSE HASH - - Protose, 1-1/2 cups. - Cold boiled or baked potatoes, 2 cups. - Oil. - Chopped onions, large, 2. - Salt. - Sage. - -Put all together in a pan, pour over a little cooking oil, and set -on the stove. When it begins to brown, stir up with a thin knife -occasionally until well browned. - - -VEGETARIAN HAMBURGER STEAK - - Protose, 1 pound. - Sage, 1/2 teaspoonful. - Eggs, 2. - Nuttolene, 1/2 pound. - Grated onion, 1 tablespoonful. - Granose biscuits, powdered fine, 2. - -Mix thoroughly, form into patties, and fry. Serve with tomato sauce. - - -VEGETARIAN HAMBURGER STEAK WITH MACARONI - -Serve vegetarian hamburger steak with macaroni and a little brown sauce. - - -VEGETARIAN SAUSAGE - - Boiled rice, 3 cups. - Grated onion, 6 teaspoonfuls. - Protose, 1 pound. - Salt, 1-1/2 teaspoonfuls. - Oil, 3 tablespoonfuls. - Sage, 6 teaspoonfuls. - Egg, 1. - -Form into patties, and roll in gluten or browned flour, and bake in a -frying-pan. If browned in the oven, put a small piece of butter on top -of each. - - -BAKED STUFFED TOMATOES - - Tomatoes, medium sized, 6. - Chopped protose, 1/2 pound. - Sage, 1/2 teaspoonful. - Chopped parsley. - Toasted bread crumbs, 8 to 12 tablespoonfuls. - Chopped onion, 1 tablespoonful. - Salt, 1 teaspoonful. - -Take out the inside of the tomatoes and mix with this the bread crumbs. -Then add the other ingredients, and fill the tomatoes, piling mixture -up on top. Place small piece of butter on each, and bake in a hot oven, -until the tomatoes are cooked. When nearly done, sprinkle chopped -parsley over the top. - - - - -_VEGETABLES_ - - -VEGETABLES - -The term "vegetable," as here used, is applied to such plants (grains, -nuts, and fruits excepted) as are cultivated and used for food. The use -of a large variety of vegetables in our food assists in promoting good -health. To get the best results, they should be judiciously combined -with nuts, fruits, and grains. Green vegetables are rich in potash -salts and other minerals necessary to the system, and in such a form as -to be easily assimilated. - -Starchy vegetables, as potatoes, supply energy and heat, and give -necessary bulk to the food. Peas, beans, and lentils contain a large -amount of proteid, used in building and repairing tissue, and are -therefore used in place of meat. For weak stomachs they are more easily -digested in the form of purees and soups, with the outer indigestible -covering removed. All vegetables should be fresh; for in spite of -all that may be said to the contrary, all vegetables, whether roots, -leaves, or any other kind, begin to lose bulk and flavor as soon, as -removed from the ground. The kind that suffer least in this respect are -beets, potatoes, carrots, etc. Those which are most easily affected are -cabbage, lettuce, celery, asparagus, etc. - -Vegetables that have been touched with the frost should be kept in -a perfectly dark place for some days. The frost is then drawn out -slowly, and the vegetables are not so liable to rot. - - -GENERAL DIRECTIONS FOR VEGETABLES - -Fresh green vegetables should be cooked as soon after being gathered as -possible. Those containing sugar, as corn and peas, lose some of their -sweetness by standing. Wash thoroughly in cold water, but unless wilted -do not soak. It is better not to prepare fresh green vegetables until -they are needed; but if they must be prepared some time before cooking, -cover with cold water. - -Most vegetables should be put into fresh, rapidly-boiling water, and if -cooked in uncovered vessels, they will retain a better color, as high -heat destroys their color. In no instance permit them to steep in the -warm water, as this toughens them, and in some instances destroys both -color and flavor. - -The salt hardens the water, and also sets the color in the vegetable. -For peas and beans do not add salt to the water until they are nearly -done, as they do not boil tender so readily in hard water. - -Corn should not be boiled in salt water, as the salt hardens the outer -covering of skin and makes it tough. Cook the vegetables rapidly till -perfectly tender, but no longer. If vegetables are cooked too long, -flavor, color, and appearance are all impaired. To judge when done, -watch carefully, and test by piercing with a fork. The time required -to cook a vegetable varies with its age and freshness; therefore, the -time tables given for cooking serve only as approximate guides. - -Delicate vegetables, as green peas, shelled beans, celery, etc., should -be cooked in as little water as possible, toward the last the water -being allowed to boil away till there is just enough left to moisten. -In this manner all the desirable soluble matter that may have been -drawn out in cooking is saved. - -Strongly flavored vegetables, as cabbage, onions, etc., should be -cooked in a generous quantity of water, and the water in which onions -are cooked may be changed one or more times. - -The general rule for seasoning vegetables is as follows:-- - -To two cups small whole vegetables, or two cups of vegetables -mashed or sliced, add a rounding teaspoonful of butter, and half a -level teaspoonful of salt. To beans, peas, and squash, add one-half -teaspoonful of sugar to improve them. Add milk or the vegetable liquid -when additional moisture is required. - - -POTATOES - -Pre-eminent among vegetables stands the potato. - -The solid matter of potatoes consists largely of starch, with a small -quantity of albumen and mineral salts. Potatoes also contain an acid -juice, the greater portion of which lies near the skin. This bitter -principle is set free by heat. While potatoes are being boiled, it -passes into the water; in baking it escapes with the steam. - -New potatoes may be compared to unripe fruit, as the starch grains are -not fully matured. Potatoes are at their best in the fall, and they -keep well during the winter. In the spring, when germination commences, -the starch changes to dextrin or gum, rendering the potato more waxy -when cooked, and the sugar then formed makes them sweeter. When the -potatoes are frozen, the same change takes place. - -In the spring, when potatoes are shriveled and gummy, soaking improves -them, as the water thus absorbed dissolves the gum, and makes them less -sticky. At other times, long soaking is undesirable. - -Soak about half an hour in the fall, one to three hours in winter and -spring. Never serve potatoes, whether boiled or baked, in a closely -covered dish, as they thus become sodden and clammy; but cover with a -folded napkin, and allow the moisture to escape. They require about -forty-five minutes to one hour to bake, if of a good size, and should -be served promptly when done. - - -BAKED POTATOES - -Potatoes are either baked in their jackets or peeled; in either case -they should not be exposed to a fierce heat, inasmuch as thereby a -great deal of the vegetable is scorched and rendered uneatable. They -should be frequently turned while being baked, and kept from touching -one another in the oven or dish. When they are pared, they should be -baked in a dish, and oil of some kind added, to prevent their outsides -from becoming burned. - - -MASHED POTATOES - -Pare and boil or steam six or eight large potatoes. If boiled, drain -when tender, and let set in the kettle for a few minutes, keeping them -covered, shaking the kettle occasionally to prevent scorching. Mash -with a wire potato masher, or, if convenient, press through a colander; -add salt, a lump of butter, and sufficient hot milk to moisten -thoroughly. Whip with the batter whip, or wooden spoon, until light and -fluffy. Heap up on a plate, press a lump of butter into the top, and -send to the table hot. - - -POTATO PUFFS - - Potatoes, prepared as for mashed potatoes, 2 cups. - Cream or milk, 3/4 cup. - Melted butter, 2 tablespoonfuls. - Eggs, yolks and whites beaten separately, 2. - Salt. - -Mix and beat up thoroughly, folding in the beaten whites last. Make -into balls, put into greased pans, brush with beaten egg, and bake a -light brown. - - -MINCED POTATOES - -Mince six large, cold potatoes. Put them in a baking-pan, cover with -milk; add a little cream, and bake fifteen minutes. - - -SCALLOPED POTATOES NO. 1 - - Potatoes, medium size, 6. - Milk sufficient to cover, mixed with tablespoonful of flour. - Crumbs. - Butter. - Salt. - -Cut potatoes into even slices, put in a baking-pan, sprinkle with a -little salt, and a few small pieces of butter. Pour over the milk and -flour mixture, and sprinkle the top with a layer of crumbs. Cover and -bake till potatoes are tender. Remove the cover and brown lightly. - - -SCALLOPED POTATOES NO. 2 - - Cold, boiled potatoes, sliced. - Thin cream sauce. - -Place in alternate layers in a pan and sprinkle the top with ground -bread crumbs. Bake until brown. - - -HASHED BROWNED POTATOES - -Use cold, boiled potatoes or good left-over baked potatoes. Pare and -cut into three-quarter-inch dice or irregular pieces. Put in a shallow -baking-pan, sprinkle with salt, pour over sufficient cooking oil, -season well, and prevent scorching. Put into the oven, and when they -begin to brown, stir continually till all are nicely browned. - - -NEW POTATOES AND CREAM - - New potatoes. - Cream. - Salt. - Butter. - Parsley. - -Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop -into boiling water and boil briskly till done, but no more. Press the -potato against the side of the kettle with a fork; if done, it will -yield to gentle pressure. In a saucepan have ready some butter and -cream, hot but not boiling, a little green parsley, and salt. Drain -the potatoes, add the mixture, put over hot water a minute or two, and -serve. - - -POTATOES A LA CREME - - Cold, boiled potatoes, 2 cups. - Parsley, finely chopped. - Flour. - Milk. - Butter, 1 tablespoonful. - Salt. - -Heat the milk and stir in the butter cut up in the flour. Stir until -smooth and thick. Salt and add the potatoes, sliced, and a very little -finely-chopped parsley. Shake over the fire until the potatoes are -heated through. Pour into a deep dish and serve. - - -POTATOES A LA DELMONICO - -Cut the potatoes with a vegetable cutter into small balls about -the size of marbles. Put them into stew-pan with plenty of butter -and a good sprinkling of salt. Keep the saucepan covered and shake -occasionally until they are quite done, which will be in about an hour. - - -POTATO CROQUETTES (DELMONICO'S) - - Cold, mashed potatoes, 2 cups. - Flour or cracker crumbs. - Salt. - Eggs, 2. - Butter. - Cooking oil. - -Season the potatoes with salt and butter. Beat the whites of the eggs -and work all together thoroughly. Make into small balls slightly -flattened. Dip them into beaten yolks of eggs, roll in flour or cracker -crumbs, and fry in hot oil. - - -STEWED SALSIFY OR VEGETABLE OYSTERS - - Salsify, cut in 1/4-inch slices, 1 quart. - Milk, 2 cups. - Butter, 1 tablespoonful. - Salt to taste. - -Wash and scrape the salsify, slice, and put into cold water to prevent -discoloring. Cook in sufficient boiling water to cover. When tender, -drain, add the milk and butter, let simmer a few minutes, and serve. - - -ESCALLOPED VEGETABLE OYSTER - - Sliced vegetable oyster, 3 cups. - Rich cream sauce. - Sifted bread crumbs. - Salt. - -Wash, scrape, cut in thin slices, and put into plenty of cold water -till ready to use, to prevent discoloration. When ready to cook, boil -in enough water to prevent scorching. Salt when they begin to get -tender. Boil a few minutes longer, but do not let them get too salty. -Drain, or remove with a skimmer, putting a layer in a baking-pan, then -a little rich cream sauce, then another layer of each. Sprinkle the top -with sifted bread crumbs, and bake a light brown. - - -MOCK OYSTERS - - Corn, young and tender, 6 ears. - Flour, 3 tablespoonfuls. - Butter, 3 tablespoonfuls. - Eggs, 3. - Oil. - Salt, 3 teaspoonfuls. - -Grate the corn with a coarse grater into a deep dish; beat the whites -and yolks separately, and add the corn, flour, butter, and salt. Drop -spoonfuls of this batter into a frying-pan with hot oil, and fry a -light brown on both sides. The corn must be young. - - -CELERY - -Cut off all the roots and remove all the decayed and outside leaves. -Wash thoroughly, being careful to remove all specks and blemishes. If -the stalks are large, divide them lengthwise into two or three pieces -and place root downward in a celery glass, which should be nearly -filled with cold water. - - -STEWED CELERY - - Celery hearts, 6. - White sauce, 2 cups. - -Cut the celery into half-inch lengths and cook in boiling, salted -water. When tender, drain and pour over this the sauce. Heat well, and -serve. The liquid drained from the celery may be thickened, seasoned -with a little butter, and used instead of the white sauce if preferred. - - -LENTILS (ORIENTAL STYLE) - - Lentils, 1 cup. - Olive oil, 2 tablespoonfuls. - Salt, 1 level teaspoonful. - Boiled rice, 1 cup. - Onion, finely shredded, 1. - -Wash the lentils well, soak overnight, and drain. Cook in boiling water -till tender; drain again. Put the olive oil in a saucepan, add the -onion, and cook till the onion is soft, not brown. Add the lentils and -boiled rice, mix, stir over the fire till hot, add the salt, and serve -hot. - - -LENTILS WITH ONIONS - - Lentils, 1 cup. - Onions, 2. - Butter. - -Wash the lentils, put to cook in saucepan with plenty of cold water, -and boil till tender; when soft, turn them into a fine colander, and -drain thoroughly, saving the water they were cooked in. Peel the -onions, cut into thin slices, put in a flat stew-pan with a lump of -butter, or a little olive oil, and fry. Put the lentils in the onions -and add salt to taste. Moisten with a little of the broth drained from -the lentils and allow them to simmer at the side of the fire. Serve. - - -CREAMED CHESTNUTS - -Boil or steam the chestnuts till tender. Make a cream sauce of milk or -cream, seasoned with butter, and slightly thickened with flour. Pour -this over the chestnuts; serve as a vegetable. - - -ASPARAGUS NO. 1 - -Asparagus, like potatoes, contains a bitter alkaloid, which is drawn -into the water in cooking, and often imparts to it a very unpleasant -flavor. This may be remedied by blanching the asparagus in boiling -water for four or five minutes. Then drain, and add more hot water, and -finish cooking. - - -ASPARAGUS NO. 2 - -Scrape the stalk ends of the asparagus or break off the tough lower -stalks as far as they will snap. Wash well, tie in bundles, and put -into enough rapidly-boiling salted water to cover. Allow a teaspoonful -of salt to each quart of water; cook uncovered from twenty to thirty -minutes, or till perfectly tender. Drain, remove the string, spread -with salt and butter, and serve immediately on toast. The asparagus may -be neatly arranged on hot toast and covered with white cream sauce, if -preferred. - - -ASPARAGUS POMPADOUR - -Wash the asparagus carefully, place in a saucepan of boiling salted -water, and boil till done. Take them out and cut into lengths of about -two inches, and place on a cloth near the fire to dry. Prepare a little -sauce made of lemon juice, butter, yolk of an egg, and salt. Place the -asparagus on a dish, over which pour the sauce, and serve. - - -PEAS - -The flavor of peas and the time required for cooking depend largely -upon their freshness. Very young peas will cook tender in twenty -minutes, older peas sometimes requiring an hour or more. A teaspoonful -of finely minced parsley cooked with peas imparts to them a very -delicious flavor. - - -STEWED ASPARAGUS - -Break the tender parts of the asparagus into one-inch lengths and put -into enough boiling water to cover. Boil till tender; add sufficient -rich milk or cream to make a gravy. Thicken with flour, season with -salt, let come to a boil, and serve. - - -ASPARAGUS WITH EGGS - - Asparagus. - Cream, 2 tablespoonfuls. - Salt. - Eggs, 4. - Butter, 1 tablespoonful. - -Cut the tender tops from a bunch of asparagus, and boil about twenty -minutes. Then put into a baking-tin with butter and salt. Beat the -whites and yolks of the eggs separately, add the cream and pour this -over the asparagus. Bake until the eggs are set. - - -ASPARAGUS WITH GREEN PEAS - - Asparagus, 2 cups. - Peas, 2 cups. - Salt. - Rich milk or cream. - Flour. - -Break the tender parts of the asparagus into one-inch lengths and put -with the peas into boiling water enough to cover. Boil till tender; -add sufficient rich milk or cream to make a gravy. Thicken with flour, -season with salt, let come to a boil, and serve. - - -BAKED BEANS - -Wash one and three-fourths cups of navy beans and put them into an -earthen jar, covering immediately with one and three-fourths quarts -of boiling water. Add salt, cover, and put into the oven. When they -boil well, draw the jar to the edge of the oven, where they will just -simmer. Cook for twenty-four hours. If they get too dry, add a little -boiling water. The beans will be nicely colored and have a rich flavor. - - -BAKED BEANS - - Small white beans, 2 cups. - Protose, if desired. - Molasses, 1 teaspoonful. - Salt. - -Clean the beans, soak in cold water one hour, season with salt and -molasses. Put into a covered jar with plenty of water; bake overnight -in a slow oven. When done, the beans should be whole, dry, and mealy, -and of a rich brown color. This can only be obtained by baking the -beans several hours in a slow oven. If desired, a little chopped -protose may be added. Serve the beans plain, or with brown bread. - - -PUREE OF BEANS - -Follow the directions given for puree of peas. - - -BEANS STEWED - -Wash the required quantity of navy, lima, kidney, or other beans, and -put to cook in plenty of boiling water; boil till they are swollen, -then put them where they will stew till cooked; season just before they -finish cooking. Never parboil beans. - - -BAKED BEANS WITH TOMATO SAUCE - -Prepare the beans as for plain baked beans; put into the jars to bake; -cover with a mixture of strained stewed tomatoes and water in equal -proportions; a little butter or olive oil may be added. - - -SUCCOTASH - - Fresh shelled lima beans, 2 cups. - Sweet corn, 2 ears. - Cream, 1/2 cup. - Butter, size of an egg. - Salt. - -Put beans in pot with cold water, rather more than will cover them. -Scrape the kernels from twelve ears of young sweet corn. Put the cobs -in with the peas, boiling from thirty to forty-five minutes. Take out -the cobs and put in the scraped corn. Boil again for fifteen minutes; -then season with salt, butter and cream. Serve hot. - - -ONIONS - -Contrary to the opinion of many, the onion is not objectionable as an -article of food. Judiciously used it fills as important a place in -cooking as salt or any other seasoning. - - -BAKED ONIONS - - Onions, large, 6. - Salt. - Crumbs. - Milk. - Butter. - -Put onions into a saucepan of water, or water and milk mixed in equal -proportions; add salt and boil till tender. When done so that they can -be easily mashed, work them up with a little butter into a paste. Cover -with bread crumbs and bake in a moderate oven. - - -STUFFED ONIONS - -Peel the desired number of onions, being careful not to cut off the -root end. Take out the inside of the onion and fill the hole with a -mixture of bread crumbs, beaten egg, and a little milk. Season with -salt and sage. Bake in oven until brown. - - -SCRAMBLED TOMATOES - - Tomatoes, 6. - Eggs, 3. - Butter. - Salt. - -Remove the skins from six tomatoes and cut them up in a saucepan. Add -a little butter and salt. When sufficiently boiled beat up eggs, and -just before you serve turn them into the saucepan with the tomatoes, -and stir one way for two minutes, allowing them time to get thoroughly -done. - - -SPINACH - -Trim the spinach and wash in three or four waters to remove the grit. -Cook in boiling water about twenty minutes, removing the scum. Do not -cover the vessel while cooking. When tender, turn into a colander, -drain, and press well. Chop fine, put into a saucepan with butter and -salt. Set on the fire and cook till quite dry, stirring it all the -time. Turn into a vegetable dish, shape, and garnish with slices of -hard-boiled eggs. - - -SUMMER SQUASH - -Wash and cut in pieces. Cook in the steamer, that it may be as dry as -possible. When done, let it stand and drain a few minutes, shaking it -occasionally. Mash and season with salt, butter, and a little cream. - - -WINTER SQUASH (HUBBARD) - -_Mashed_: - -Cut the squash, pare, remove seeds, wash, and put into the steamer. -Cook until soft, remove and mash or press through a colander. Season -with salt, butter, sugar, and a little sweet cream. Beat well, and -serve. - -_Baked_: - -Cut into pieces of desired size, remove seeds, sprinkle with a little -sugar and salt; bake until done. Serve in the shell, or it may be -peeled before baking. - - -PUREE OF PEAS - - Peas, fresh, 2 cups (or dry, 1 cup). - Butter, 1 tablespoonful. - Cream or milk, 1-1/2 cups. - Flour, 1 level tablespoonful. - Salt, 1 teaspoonful. - -Put the peas to cook in boiling water; boil until tender, then simmer -slowly, cooking as dry as possible without scorching. When soft and -dry, rub through a colander to remove the hulls. Put the butter in a -saucepan; when melted stir in the flour, being careful not to scorch; -pour in the milk gradually, stirring all the time; and when thoroughly -cooked, add the salt and the pulp of the peas. Turn all into a double -boiler, heat thoroughly, and serve. - - -GREEN CORN (STEWED) - - Green corn, 3 cups. - Butter. - Salt. - Milk, more or less, 1 cup. - Sugar. - -Husk and clean as for boiling corn; with a sharp knife cut off the top -of the grain, being careful not to cut too close to the cob and with -the back of the knife press out the remaining pulp. When cut in this -way, the corn is much more juicy than when the grains are cut close to -the cob. Place the milk in a granite saucepan, and when boiling, add -the butter and corn; cook from ten to fifteen minutes, or until it -loses its raw taste. Stir frequently, and season to taste with salt and -sugar. - - -GREEN CORN (BOILED) - -Strip off the husk, remove the silk, put into fresh boiling water, and -cook ten to twenty minutes. Cook only till done, for if boiled too -long, the corn hardens, and its flavor is impaired. If the corn is not -very sweet, add one-fourth cup of sugar to the water in which it is -boiled. - - -GREEN PEAS (VERY YOUNG AND TENDER) - -Shell the peas and cover with cold water; skim off undeveloped peas -which rise to the top of the water and drain. Barely cover with boiling -water; cook till tender, then add salt. When done, very little water -should remain. Season to taste with butter and add more salt if needed. -A little sugar is sometimes an improvement. - -When the peas are older, half a cup of milk or cream, with sufficient -flour to thicken, is considered an improvement. - - -PLAIN BOILED STRING BEANS - -Break off the ends of beans and string; wash thoroughly; if large cut -them in two; drop into boiling water and boil till tender. Salt and -season with olive oil or butter; if preferred, drain off the juice, -salt to taste, and add some hot, rich milk. - - -CAULIFLOWER WITH CREAM SAUCE - -Divide the cauliflower into portions of convenient size before cooking. -Boil slowly, or steam till tender, drain, and when dished up, pour one -or two tablespoonfuls of strained white sauce over each portion. - - -BAKED CAULIFLOWER - - Cauliflower. - Milk, 1 cup. - Flour, 1 rounded teaspoonful. - Butter, 1 rounded teaspoonful. - Salt. - -Soak a medium head of cauliflower in cold water with head down for -thirty minutes; steam or boil gently till tender; separate into small -sprays and pour over them a sauce made of the milk thickened with flour -and butter beaten together. Add a little salt. Cover lightly with bread -crumbs, which have been moistened with melted butter, and bake until a -nice brown. Serve at once. - - -CAULIFLOWER WITH TOMATO SAUCE - -Prepare as for stewed cauliflower, and when done serve with tomato -sauce. - -Sauce: - -Strain a pint of stewed tomatoes, let come to a boil, and thicken with -a tablespoonful of flour rubbed smooth in a little water; add a little -olive oil or hot cream; salt to taste. Pour this over the cauliflower, -and serve. - - -STEWED CAULIFLOWER - -Prepare as for plain boiled cauliflower; cook or steam till tender; -drain and put in a stew-pan; pour over some rich milk or cream; stew -together for a few minutes, and serve. - - -BOILED CAULIFLOWER (PLAIN) - -Pick off the outside leaves, cut the stalk one inch from the head, -split, wash thoroughly in cold water. Put in salted water for one or -two hours before cooking. Cook in salted, boiling water (milk added to -the water will keep it white). Boil till tender; remove from the fire; -let stand in same water till ready to serve. Drain, serve with cream, -butter, or egg sauce poured over. - - -BROWNED CAULIFLOWER - -Prepare as for plain boiled cauliflower; boil until tender; place in a -baking-dish and sprinkle with fine bread crumbs; pour over some thin -cream sauce, and brown in the oven. Serve with egg or butter sauce. - - -CABBAGE AND CREAM - - Cabbage, 1 head. - Grated nutmeg. - Cream, 1-1/2 cups. - Butter, 2 tablespoonfuls. - Flour, 1 teaspoonful. - Salt. - -Take a well-blanched cabbage, drain, cool, and chop fine; place it in a -stew-pan with butter, a little salt, and grated nutmeg; add the flour, -stirring well, and then pour in the cream. Stir till the cabbage and -cream are thoroughly mixed. Cook about thirty or forty minutes, and -serve hot. - - -BAKED CABBAGE NO. 1 - -Wash and chop rather fine the required quantity of cabbage. Put into -a stew-pan with boiling water; add a little salt and blanch twenty -minutes. Drain, put in a baking-pan, and cover with cream or milk to -which has been added the beaten yolk of one egg to each cup of cream. -Bake until the custard is nicely set. - - -BAKED CABBAGE NO. 2 - - Cabbage, cold, boiled. - Browned crumbs. - Butter. - Salt. - Egg, well beaten, 1. - Brown sauce. - Nutmeg. - -Rub sufficient cold, boiled cabbage through a sieve or colander. Mix -with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir -thoroughly; butter a pudding dish of suitable size, line with browned -crumbs, press in the cabbage, and bake in a moderate oven. Turn out on -a hot dish, pour brown sauce around the base, and serve. - - -CABBAGE STEWED WITH TOMATO - -Slice and wash a good sound cabbage and put into a stew-pan with enough -chopped tomato to give it a decidedly tart taste. Add enough salt to -season. Add sufficient water to cook and stew slowly till tender. -Strained tomatoes may be used if desired. - - -SCALLOPED CABBAGE - -Wash and chop the cabbage in rather fine pieces. Put a layer of the -cabbage into a baking-pan and sprinkle with a little salt. Cover this -with finely-broken, fresh bread crumbs, repeat and pour over sufficient -milk or cream to thoroughly moisten and cover the crumbs. Cover and -bake in a moderate oven till the cabbage is thoroughly cooked. More -milk may be added if necessary. - - -HOLLAND CREAM CABBAGE - - Cabbage. - Eggs, 2. - Water, 2 cups. - Lemon juice, 2 tablespoonfuls. - Salt. - Butter. - -Cut the cabbage fine, sprinkle with salt, and let stand a few minutes -before using. Beat the eggs well, add lemon juice, water, and melted -butter. Mix this with the cabbage and cook till tender in a vessel that -does not easily burn. - - -HOT SLAW - -Clean a nice young head of cabbage, quarter, cut out the heart, and -shred fine. Put in cold, salted water for half an hour; drain, boil -till tender; drain partly, leaving enough juice to make the cabbage -moist; add lemon juice and a little butter or olive oil; season with -salt; serve hot. - - -LADIES' CABBAGE - - Firm, white cabbage, 1. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Cream, rich, 1 tablespoonful. - -Boil a firm, white cabbage fifteen minutes, changing the water; add -more from the boiling teakettle; when tender, drain, and set aside till -perfectly cold; chop fine and add the beaten eggs, butter, salt, and -cream; stir all well together and bake in a buttered dish till brown. - - -BRUSSELS SPROUTS PLAIN - -Select nice, fresh sprouts, cut off the stem end and outside leaves, -and wash in cold water. Cook in salted water till tender. Pour off the -water; serve with butter or cream sauce. - - -BRUSSELS SPROUTS SAUTE - -Prepare as for plain boiled; when done, drain and press dry; put in a -stew-pan, season with salt, and moisten with oil and rich milk. Toss -frequently and cook till well heated through. Serve hot with mashed -potato. - - -BRUSSELS SPROUTS BAKED WITH CRUMBS - -Prepare as for plain boiled; when done, drain, and press dry; arrange -in a baking-dish and sprinkle with bread crumbs; pour over a thin cream -or egg sauce. Bake in the oven till nicely browned. - - -BEETS - -Select young red beets; cut off the tops half an inch from the root. -If cut too close, the roots will bleed and the color will be impaired. -Wash and clean carefully with the brush to remove all particles of -dirt. They may be boiled or steamed. If boiled, use as little water as -possible. Young beets will cook in an hour; old beets require three or -four hours, according to age and size. When done, put in cold water, -rub off the skins, and they are ready for use. - - -BEET GREENS - -Wash young, tender beet tops, cleaning thoroughly; drain and boil in -salted water till tender; drain, chop fine, season with butter or oil, -and serve with lemon juice or cream. - - -BEET STALKS WITH BUTTER SAUCE - -Take some beet stalks, cut off the leaves, wash thoroughly, tie in -bunches, and let steep in cold water two or three hours to make them -fresh and crisp. Boil in salted water until tender; cut the band; serve -as asparagus on a platter with butter sauce. - - -BEETS AND POTATOES - -Boil young beets and new potatoes separately until tender; peel and -slice in alternate layers in a baking dish; season with salt and -moisten with rich milk. Bake until nicely browned. - - -BAKED BEETS - -Select young, smooth, red beets of uniform size; wash and clean -thoroughly; bake in a slow oven from two to six hours; when done, -remove the skins and dress with lemon juice or cream sauce. - - -BOILED BEETS - -Cut off the tops half an inch from the roots; wash and clean carefully -to remove all dirt. Boil in as little water as possible. When done, -pour a little cold water over them, rub off the skins, and slice into a -granite or earthen dish; pour over them equal parts of lemon juice and -water. Let stand one or two hours before serving. - - -YOUNG BEETS - - Cream or milk, 1 cup. - Flour, 1 tablespoonful. - Butter, 1 tablespoonful. - Beets. - -Cook the beets till tender in salted water, then cut into dice. Serve -with cream sauce, made by thickening the milk or cream with the flour -rubbed in the butter. Heat well, and serve at once. - - -BEET AND POTATO HASH - - Cold, boiled beets, 2 cups. - Cold, boiled potatoes, 2 cups. - Salt. - Butter. - Cream. - -Chop beets and potatoes fine and season with salt and butter. Pour -over a little cream. Put on the stove in a covered saucepan, and stir -occasionally. When thoroughly heated through, serve. - - -BAKED PARSNIPS - -Scrape and cut in half lengthwise; boil till tender; put in a shallow -baking-pan; put a few pieces of chopped butter or a little cooking oil -on top; sprinkle lightly with sugar; pour over sufficient cream to -about half cover. Salt to taste and bake a rich brown. - - -PARSNIPS IN EGG SAUCE - -Clean and cut into small dice and boil in a little salted water until -tender, drain and pour over sufficient egg sauce to cover. - - -STEWED PARSNIPS - -After washing the parsnips, slice them about half an inch thick; put -them in a saucepan containing enough boiling water to barely cook -them; add a tablespoonful of butter, season with salt, then cover -closely and stew them until the water has cooked away, stirring often -to prevent burning, until they are soft. When they are done, they will -be of a creamy, light straw color, and deliciously sweet, retaining all -the nutrition of the vegetable. - - -YOUNG TURNIPS - -Cut into half-inch dice and boil till tender; drain and add a small -lump of butter and a little salt; heat well and add a dash of lemon -juice at the last. - - -MASHED TURNIPS - -Turnips may be cooked and mashed the same as potatoes, keeping them -as dry as possible. The addition of a little sugar is considered an -improvement by some. - - -HOLLAND BOILED TURNIP - - Turnips, cut in 3/4-inch dice, 1 quart. - Egg, 1. - Butter, 1/2 cup. - Lemon, large, 1. - -Boil the turnips till tender in just enough salted water to prevent -burning; drain and set in a covered dish on the side of the range, -where they will keep hot but not burn. Melt the butter, add the beaten -yolk with the eggs, juice of the lemon, and a little salt. Serve a -spoonful of this sauce over each order of turnip. - - -FRENCH CARROTS - -Scrape enough small round carrots to make three cups; boil in salted -water till tender; drain, and cover with a rich parsley sauce. - - -CARROTS A LA CREME - -Clean carrots, cut in slices about half an inch thick, and parboil in -salted water. Drain, pour over some hot rich milk, and let simmer till -done. Add a little butter; season with salt. - - -CARROTS WITH EGG SAUCE - -Clean carrots, cut in slices about half an inch thick, and boil until -tender; drain, pour egg sauce over, and serve. - - -PUREE OF CARROTS - -Clean young carrots, cut into slices, and boil in salted water until -tender. Drain, mash through a colander, and season with a little salt -and cream. Serve as mashed potatoes, or with broiled or braized protose -as an entree. - - -TO DRESS CUCUMBERS - -Pare and lay in cold water--ice water if possible--for an hour. Slice -very thin. Sprinkle a very little fine salt over each piece. Let stand -for an hour. Shake the dish briskly, drain closely, sprinkle with lemon -juice, and serve. - - - - -_SAUCES_ - -_For Vegetables, Entrees, Puddings, Etc._ - - -VEGETABLE SOUP STOCK NO. 1 - - Cooking oil, 1/2 cup. - Butter, 1/4 cup. - -Put into a saucepan and add - - Carrot, medium, 1. - Turnip, 1. - Celery stalks, with root, 2. - Parsley sprigs, 2 or 3. - Onions, large, 2. - Bay leaves, 2. - -All to be chopped fine; place on range and cook slowly, stirring -occasionally to prevent burning, until vegetables are nicely browned, -then add - - Flour, 1/2 cup. - -Stir and mix thoroughly, until a rich brown, being careful not to burn. -Now add - - Strained tomato, 1 cup. - Boiling water to required consistency. - -Strain through a fine sieve, and the stock is ready for use. - - -VEGETABLE STOCK NO. 2 - -Boil some turnips, carrots, celery, and onions in enough water to make -half the amount of stock required. When the vegetables are done, drain -and add an equal amount of rich bean broth with a little brown flour, -nut butter, celery salt, and just enough strained tomato to remove the -sweet vegetable taste. This should be of the consistency of broth when -done. Use with roast braized protose, etc. Protose may be cooked with -the vegetables if it can be afforded. The vegetables should be put to -cook in cold water that the substance and flavor may be well drawn out. - - -OLIVE SAUCE - -Take one-fourth cup of ripe olives, and after extracting the stones, -chop fine. Put on the stove and stew for two or three hours in water -enough to cover well. Brown together a little olive oil and flour, the -same as for gravy. Strain through a colander and add the stewed olives. -Season with salt. - - -BROWN REGENCY SAUCE - -(For Vegetables and Roasts) - - Nut butter, 1 cup. - Sage, 1 tablespoonful. - Browned flour, 3 heaping tablespoonfuls. - Salt. - Minced onion, 2 tablespoonfuls. - Water, 1-1/2 quarts. - -Mix all together, salt lightly, put in an enameled baking-pan, cover, -and bake till of the desired consistency. - - -HOLLANDAISE SAUCE - - Butter, 1 tablespoonful. - Olive oil, 1 tablespoonful. - Flour, 1 tablespoonful. - Salt. - Lemon juice, 2 tablespoonfuls. - Eggs, 2. - Nutmeg. - -Rub the butter, flour, nutmeg, and salt together until smooth, and add -slowly one and one-half cups hot water, stirring constantly. Boil, -remove from the fire, and add the lemon juice, olive oil, and the -yolks of the eggs, one at a time. Beat slowly and thoroughly together. -Strain, and serve. - - -SAUCE IMPERIAL - - Stewed tomatoes, 1 quart. - Bay leaves, 2. - Onion, medium, 1. - Lemon, 1/4. - Chopped parsley, 1 tablespoonful. - Thyme, 1 teaspoonful. - Cooking oil, 2 tablespoonfuls. - Flour, 2 tablespoonfuls. - -Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, -set on the range and cook until the onion is a golden brown, being -careful not to burn; then add the flour, let cook a few minutes, -add the lemon and tomato, and let stew half an hour. Strain, salt, -and serve. The chopped parsley may be added just before serving, if -desired. - - -MINT SAUCE - - Mint, 1/4 cup. - Sugar, 1/3 cup. - Lemon juice, 1/2 cup. - -Mix all together, set on the side of the range where the sugar will -melt, and the sauce be hot, but it must not get too hot. Serve with -protose or meat substitutes. - - -WHITE CREAM SAUCE FOR VEGETABLES - - Butter, 2 rounding tablespoonfuls. - Flour, 2 rounding tablespoonfuls. - Milk, 2 cups. - Salt, 1/2 teaspoonful. - -Melt the butter in a saucepan, add the flour, and cook until well -blended, but not browned; add the milk gradually, and stir until -boiling well; then add the salt. - -Half milk and half broth of the vegetables may be used if desired, -unless the broth has a bitter or otherwise objectionable taste, as is -sometimes the case with asparagus. - - -GERMAN SAUCE - - Egg yolks, 12. - Fruit juice, bright colored, 1 cup. - Sugar, 1/2 cup. - Juice of 1/2 lemon. - -Beat the yolks of the eggs about two minutes; put the sugar into a -saucepan with the fruit juice (preferably cherry or strawberry); stir -it over the fire till hot, then remove it to the side, as it must -not be permitted to boil. Stir in the beaten yolks and add the lemon -juice. Whisk the sauce at the side of the fire until well frothed and -thickened. - - -TOMATO SAUCE - - Tomatoes, stewed, 1 quart. - Butter, 1 tablespoonful. - Salt. - Minced onion, 1 tablespoonful. - Flour, 1 tablespoonful. - -Put the tomatoes into a saucepan over the fire; add the onion and -salt; boil about twenty minutes; remove from range and strain through -a sieve. In another pan melt the butter, and as it melts sprinkle in -the flour; stir till it browns and froths a little. Mix the tomato pulp -with it, and it is ready for use. - - -IDEAL CHILI SAUCE - - Stewed tomatoes, 1 quart. - Celery salt, 1 teaspoonful. - Sugar, 1 tablespoonful. - Sliced onion, large, 1. - Salt, 1-1/2 teaspoonfuls. - -Mix all together and let simmer two or three hours. Strain through a -sieve. Serve with croquettes, broiled protose, or nuttolene. - - -NUT GRAVY NO. 1 - - Nut butter, 4 tablespoonfuls. - Strained tomatoes, 1 cup. - Hot water, 2 cups. - -Thoroughly mix the butter with the water and tomato. Let it boil, and -salt to taste. If too thin, thicken with a little flour rubbed smooth -in a little water. - - -NUT GRAVY NO. 2 - - Water, 1 quart. - Strained tomatoes, 1-1/2 cups. - Salt to taste. - Nut butter, 1 heaped tablespoonful. - Flour. - -Emulsify the butter in the tomato, add to the water, and put in a -saucepan over the fire, being careful not to scorch. When it boils, -thicken with a little flour rubbed smooth in water, using plenty of -salt to season, as it brings out the nice flavor of the sauce. - - -CREAM TOMATO SAUCE - -Make a tomato sauce and add one-fourth part rich cream, beating well. - - -TOMATO CREAM SAUCE - -Make a rich cream sauce and add one-fourth part of strained tomatoes, -or an equal amount of tomato sauce. Beat up well. - - -BROWN SAUCE FOR VEGETABLES AND ROASTS - - Water, 2 cups. - Minced onion, small, 1. - Browned flour, 2 rounded tablespoonfuls. - Strained tomato enough to mix the flour smooth. - Salt. - Minced protose, 1/4 cup. - Butter, 1 rounded tablespoonful. - White flour, 1 tablespoonful. - Celery salt. - -Put the water, butter, and onion in a saucepan and set on the stove; -when it begins to boil, add the protose and let simmer ten or fifteen -minutes, then place where it will boil, and thicken with the browned -and white flour rubbed smooth in the tomato; the thickening should be -thin enough to pour readily. Let cook a few minutes and add salt and -celery salt, and serve with vegetables or roasts. - - -WALNUT GRAVY - - Ground walnuts, 1 cup. - Milk, 1 cup. - Flour. - Water, 2 cups. - Salt to taste. - -Put the water and milk in a saucepan, and when boiling add the walnuts. -Thicken with a little flour thickening, and salt to taste. - - -PARSLEY SAUCE - -Add two tablespoonfuls of finely chopped parsley to two cups of cream -sauce. - - -BROWN SAUCE - - Vegetable stock, 2 cups. - Browned flour, 2 tablespoonfuls. - Strained tomatoes, 1/4 cup. - -Heat the stock to boiling, add the hot tomato, and thicken with browned -flour. - - -CREAM SAUCE - - Cream, 1/2 cup. - Flour, 1 heaped tablespoonful. - Milk, 2-1/2 cups. - -Mix the flour to a smooth cream in a little milk, boil the cream and -remainder of the milk, and thicken with the flour. Salt to taste. If -a richer sauce is desired the beaten yolks of one or two eggs may be -added. - - -EGG SAUCE - - Cream sauce, 1 pint. - Egg, 1. - -Beat the egg and add to the cream sauce, mixing thoroughly. - - -BREAD SAUCE - - Stale bread crumbs, 1 cup. - Chopped onion, 1. - Butter, 1 large teaspoonful. - Vegetable stock, 1 cup. - Mace, 1/4 teaspoonful. - -Rub the bread crumbs through a sieve and add the onion and mace. Boil -for a few minutes in the vegetable stock, add the butter, and serve. - - -HARD SAUCE - - Butter, 3/4 pound. - Powdered sugar, 1 pound. - Nutmeg to suit. - -Beat the butter and sugar together until white and creamy, then add the -nutmeg. - - -GOLDEN SAUCE - - Nutmeg, 1/2. - Sugar, 1 cup. - Butter, 1 rounding tablespoonful. - Egg yolks, 2. - Corn starch, 1 tablespoonful. - Water, 2 cups. - -Break the nutmeg into pieces and put in a saucepan with the water, -boil, and add the corn starch mixed (sifted) with the sugar. Stir over -the fire until the corn starch is cooked, then add the butter. Beat -the yolks with one tablespoonful of the sauce, then stir quickly into -the remainder, which should be immediately removed, as the yolks will -curdle if boiled. Strain, and serve. - - -VANILLA SAUCE - - Cream, 2 cups. - Eggs, 3. - Flour, 2 tablespoonfuls. - Sugar and vanilla to taste. - -Thicken the cream with the flour and stir in the beaten yolks. Cook a -few minutes, stirring all the time. Add sugar to taste. When cool, add -the beaten whites, and flavor with vanilla. - - -ORANGE SAUCE - - Oranges, 2. - Eggs, 2. - Butter to suit. - Sugar, 1 cup. - Lemon juice, 1/4 cup. - -Put the juice of the oranges and the grated rind of one with the sugar -into a saucepan. Set on the range and stir till the sugar is melted or -dissolved, then strain through a fine sieve to remove the rind. Add the -beaten eggs, lemon juice, and butter. Before serving, set in double -boiler and stir for a few minutes to melt the butter and thoroughly mix -the eggs. Serve hot or cold. - - -LEMON SAUCE FOR PUDDING NO. 1 - - Sugar, 2 cups. - Eggs, 2. - Lemons, 2. - Boiling water, 1-1/2 cups. - -Add the grated rind and juice of the lemons to the sugar, beat the eggs -until light, and add to the sugar, and stir well. Just before serving, -add the boiling water and set on the stove, but do not boil. For a -richer sauce add one-third of a cup of butter. - - -LEMON SAUCE NO. 2 - - Water, 2 cups. - Corn starch, 3 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 1 cup. - Lemon, grated rind and juice, 1. - -Boil the sugar in the water for five minutes, then stir in the corn -starch previously mixed with a little cold water. Stir over the fire -ten minutes, then add the grated rind and juice of the lemon and the -butter. When the butter is melted, the sauce is ready for use. - - -SAUCE FOR PLUM PUDDING - - Butter, 1 large tablespoonful. - Hot water, 1-1/2 cups. - Lemon juice, 1 tablespoonful. - Flour, 2 tablespoonfuls. - Brown sugar, 1 cup. - Grated nutmeg. - -Put the butter into a saucepan; when it has melted stir in the flour -and mix well; then pour in gradually the hot water and stir over the -fire till well cooked; then add the sugar, lemon juice and a small -quantity of grated nutmeg. - - - - -_EGGS_ - - -OMELETS - -Omelets may be made with asparagus, cauliflower, lima beans, onions, -peas, lentils, granose, gluten, rice, nuts, etc. - -Boil the vegetables till tender, chop fine, then beat with the eggs and -proceed as with plain omelets. - - -OMELET SOUFFLE NO. 1 - -Take two eggs, separate whites from yolks, beat whites very stiff, -salt, and add yolks, beating just enough to mix yolks with whites. Turn -into a hot oiled omelet pan, put in medium hot oven, and bake till -done, or to a rich brown. Serve in great haste on being removed from -the oven, to prevent falling. - - -OMELET SOUFFLE NO. 2 - - Eggs, 4. - Powdered sugar, 2 tablespoonfuls. - Flavoring. - -Beat the yolks of the eggs as light as possible, and add the sugar, -a few drops of flavoring, and beat to a cream. Beat the whites until -you can turn the plate bottom side up, without their falling. Pour the -beaten whites and yolks together and mix thoroughly. Put into an oiled -baking dish, and dust with powdered sugar. Bake in a moderate oven till -a golden brown. Serve at once. - -A very delicate souffle is made of whites of eggs beaten stiff, adding -a tablespoonful of sugar to two whites, and chopped apricots or -peaches. Any kind of marmalade may be used in place of fruit. - - -PLAIN OMELET (FRENCH) - -Break eggs into a dish, whip lightly with egg whip or fork, turn into -hot oiled skillet, and place on range. As soon as they begin to set, -lift edges of omelet, so that the uncoagulated part can run under, next -to bottom of the skillet. When light brown, turn, and cook till light -brown on the other side. Fold with knife about one-third over; then -toss out on hot platter, so that the one-third fold will be underneath. -Garnish with parsley and watercress. Serve at once. - - -PROTOSE OMELET - - Protose, 1/2 a thin slice. - Eggs, 2. - Minced parsley. - Cooking oil. - -Mince the protose fine, break two eggs, separating the whites, beat the -yolks a little, and stir the minced protose into them. Beat the whites -into a froth, not stiff, and stir into the protose; add a little minced -parsley; put a little oil into the omelet pan, and when hot pour in -the mixture. Cook a few minutes. Insert a knife between the omelet and -pan, and with a sudden turn of the hand fold the omelet in two. Finish -cooking in hot oven two or three seconds. Serve hot. - - -GLUTEN OMELET - -Same as plain omelet, adding one tablespoonful of gluten to eggs and -cream before whipping. Serve at once on a hot platter. - - -RICE OMELET - -Same as plain omelet, only adding one tablespoonful of cooked rice to -eggs and milk before beating. Serve on a hot platter at once. - - -APPLE OMELET - -Same as plain omelet. Serve with a tablespoonful of well seasoned -apple sauce, mixed with equal amount of beaten white of egg on side of -platter. - - -GRANOSE OMELET - -Same as plain omelet, adding two tablespoonfuls of cream instead of -milk, and one or two tablespoonfuls of granose, before whipping. - - -OMELET WITH TOMATO - -Prepare a plain omelet, and when ready to fold, put a layer of baked -ripe tomatoes on one half, and fold the other half over it. Serve with -or without a tomato gravy as preferred. - - -ONION OMELET - -Make as for plain omelet, placing one dessertspoonful of lightly -braized onion on the omelet just before you fold, folding the one-third -over the onion. Serve on hot platter at once. - - -GREEN PEA OMELET - -Make as for plain omelet, folding one tablespoonful French peas with a -little thick cream sauce over them. Serve at once on hot platter. - - -ASPARAGUS OMELET - -Make as for plain omelet, folding in one tablespoonful of asparagus -tips, which have been nicely seasoned. Serve on hot platter at once. - - -EGG A LA MODE - - Bread crumbs, 2 cups. - Milk, 2 cups. - Eggs, 8. - Salt. - Buttered toast or zwieback. - -Soak bread crumbs in milk, beat eggs very light, add the soaked bread -crumbs, and bake for five minutes. Have ready a hot oiled or buttered -saucepan; pour in the mixture, salt, and stir briskly for three -minutes. Serve hot on squares of buttered toast or zwieback. - - -CURDLED EGGS - -Bring a kettle of water to a boil, set at back of range for two -minutes, then drop in two eggs for each person, and leave for eight -minutes. Serve in cups. - - -JELLIED EGGS - -Cook the same as curdled eggs, leaving eggs in fifteen minutes instead -of eight. - - -SHIRRED EGGS - -Oil a small platter or granite egg dish, break in fresh eggs, being -careful not to break the yolks. Sprinkle with minced parsley, salt, and -add a bit of butter. Set in oven and bake till cooked as desired. Serve -at once. - - -CREAM SHIRRED EGGS - -Prepare eggs as for shirred eggs, omitting parsley. Pour about one -tablespoonful of rich cream over them, salt, set in oven, and bake as -desired. Serve at once. - - -FLOATED EGGS - -Take two fresh eggs, separate whites from yolks, put yolks into a -soup bowl of hot water, being careful not to break them. Let set two -minutes, then place them, bowl and all, into a larger dish of boiling -water, and cook till set as desired,--two minutes for medium, four -minutes for hard. Meantime beat whites very stiff, mold them in a soup -bowl, then float mold on boiling water two or three minutes till nicely -set. Then place them on large platter, place yolk in center, garnish -with parsley, and serve. In removing whites from bowl, take bowl in -left hand, knife in right, dip bowl about one-third in water, then slip -knife under edge of mold in the water. The water will get under eggs -and float them out easily. This makes a nice dish for the sick, if -yolks be boiled hard and whites are cooked rare. - - -BAKED EGGS IN TOMATO CASES - -Take nice, ripe, medium-sized tomatoes, remove the stem and center with -sharp paring knife or spoon sufficient to encase an egg nicely. Place -them in an oiled granite baking-pan, break an egg into each tomato, -salt and sprinkle with chopped parsley, and add a small piece of -butter. Set in moderate oven and bake till eggs are medium done. Serve -at once. - - -MUMBLED EGGS - - Milk, 1 cup. - Eggs, 6. - Granose biscuit, 3. - Salt. - -Put milk on to heat in agate pan; when it begins to boil, break in the -eggs, and with a fork stir rapidly till it thickens. It must not be as -hard as scrambled eggs. Split granose biscuit in half and heat them in -the oven a few minutes. Serve a spoonful of the mumbled eggs on each -half of the biscuits. Do not forget to add salt. - - -SCRAMBLED EGGS WITH SUGAR CORN - -Prepare as for scrambled eggs with protose, using nice, tender corn in -place of protose. Salt and serve at once on hot platters. - - -SCRAMBLED EGGS WITH ONIONS - -Prepare as for scrambled eggs with protose, using one teaspoonful of -lightly braized onion in place of protose. Salt, and serve on hot -platters at once. - - -SCRAMBLED EGGS WITH PROTOSE - - Cream or milk, 1 tablespoonful (for one person). - Fresh eggs, 2. - Minced protose, 1 tablespoonful. - -Into an oiled skillet containing one tablespoonful of cream or milk -break the eggs, slightly whipping them with egg whip or spoon, then add -protose. Stir to prevent sticking to bottom, also to thoroughly mix egg -with protose. Salt, scramble (soft medium, or hard), as desired. Serve -at once on hot platters. - - -SCRAMBLED EGGS WITH PARSLEY - -Prepare as for scrambled eggs with protose, omitting protose and -substituting minced parsley. - - -POACHED EGGS ON TOAST - -Serve poached eggs on nice light brown slices of zwieback, or fresh -toast if preferred, that has been slightly moistened, not soaked, with -hot cream, milk, or water. - - -POACHED EGGS - -Take nice, fresh eggs, as only fresh eggs poach nicely; break them -into a pan of hot water, almost boiling. Let pan set on range so that -it will not boil; poach as desired,--soft, two minutes; medium, three -minutes; hard, five minutes. Serve on platter, garnish with watercress -or parsley. Serve while very hot. - - -POACHED EGGS ON GRANOSE - -Heat some granose in the oven a few minutes; put a few spoonfuls on a -plate and place poached eggs on top. A small piece of butter may be -added to each egg. - - - - -_BEVERAGES_ - - -CARAMEL-CEREAL - -(A Substitute for Coffee) - -For each cup of the beverage required use two tablespoonfuls of the -cereal and boil for ten to twenty minutes. Then remove to the side of -the range and let steep a few minutes. The strength and aroma of cereal -coffee are developed by long steeping. - - -CHOCOLATE - -(Sanitas) - -Grate some Sanitas chocolate, place in a saucepan, and to each two -ounces allow one cup of cold water. Let it stand until the chocolate -is soft, place over the fire, and when it boils, cook one minute. Work -it briskly with an egg beater, then serve at once, adding at the last -moment a tablespoonful of whipped cream to each cup. - -It is considered an improvement by some to use two-thirds chocolate and -one-third malted nuts. - -Other chocolate is not recommended, as it contains an injurious -alkaloid, which in the Sanitas brand is removed by a special process. - - -FRUIT NECTAR - -For every eight parts of fruit juice used add one part of lemon juice -and sweeten to taste. A combination of fruit juices, as grape, cherry, -and raspberry, makes a very nice nectar, always using the lemon juice. -The nectar should be served ice cold. - - -STRAWBERRY SHERBET - - Ripe strawberries, crushed, 4 cups. - Water, 4 cups. - Lemon, sliced very thin, 1. - Powdered sugar, 2 cups. - -Mix the strawberries, water, and lemon together, and let stand in glass -or earthen jar for two hours; strain through coarse cloth and add the -powdered sugar. When sugar is dissolved strain and keep on the ice -until served. - - -MINT JULEP - - Sugar, 1 cup. - Mint sprigs, 6. - Strawberry juice, 1/2 cup. - Juice of 4 lemons. - Water, 1 pint. - Boiling water, 1 cup. - Raspberry juice, 1/2 cup. - Ice. - -Boil sugar and water twenty minutes; crush mint and pour over it one -cup boiling water. Let stand five or ten minutes, strain, and pour into -the syrup. To this add strawberry, raspberry, and lemon juices. Serve -ice cold. - - -FRUIT CUPS - - Lemons, juice and rind, 12. - Powdered sugar, 2-1/2 pounds. - Ice. - Ripe pineapple, 1. - Water, 2 quarts. - -Put into a dish the juice of the lemons and the rind sliced very thin. -Slice the pineapple into another dish and pour over it half a pound -of the powdered sugar. Let stand overnight. In the morning strain off -the juices and add the rest of the sugar and the water. Stir till the -sugar is dissolved, then strain through a coarse cloth, and serve with -crushed ice. - - -LEMONADE NO. 1 - -The best lemonade is made from lemon syrup. Into the juice of twelve -lemons grate the rind of six. Be careful to exclude all seeds and the -inner white skin, as they impart a bitter taste. Let stand overnight. -Make thick syrup of white sugar, and when cold strain the lemon juice -into it. A tablespoonful added to a glass of water makes a perfect -lemonade. - - -LEMONADE NO. 2 - -Three lemons to a pint of water makes a strong lemonade. Sweeten to -taste. - - -ORANGEADE - - Sugar, 1 cup. - Water, 2 cups. - Orange juice, 2 cups. - Cracked ice. - -Boil sugar and water together ten minutes to make a syrup; then add the -orange juice and let it cool. When cold, pour into goblets half filled -with cracked ice. - - -APOLLINARIS LEMONADE - - Juice of 6 lemons. - Rind of 4 lemons, sliced very thin. - Sugar, 2 cups. - Apollinaris water, ice cold, 1/4 bottle. - Cracked ice. - -Mix the lemon juice, rind of the lemons, and sugar together and add -Apollinaris water. Serve in goblets of cracked ice. - - -PINEAPPLE LEMONADE - - Sugar, 1 cup. - Water, 2 cups. - Ice water, about 4 cups. - Juice of 4 lemons. - Pineapple, freshly grated, 1. - -Boil the sugar and water together ten minutes, and then add lemon juice -and freshly-grated pineapple. Let this cool, then strain carefully, and -add ice-water, about four cups. - - - - -_CEREALS_ - - -CEREALS - -Grains may be considered perfect food in themselves, as they contain -all the food elements in nearly right proportions. Rice is an exception -to this, the starch being in excess. - -In cooking grains in the form of porridges, they should be introduced -into rapidly salted water, beating with a batter whisk so that the -grains may be thoroughly mixed with the water and be free from lumps. -In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., -keep them boiling, stirring occasionally until the grain does not sink -to the bottom, but hangs suspended in the water. If the inner part of a -double boiler has been used, it may now be set into the outer boiler, -which should be placed on the range where the water will boil rapidly. -Replenish the water in the outside boiler from time to time with -boiling water. - -By setting the grain in boiling water, the indigestible outer portion -or cellulose is more completely broken up, and the starch granules -are more thoroughly acted upon by the water, the object being to cook -the starch and the gluten as thoroughly as possible. If the grains -are cooked in a double boiler, they will not need to be stirred after -they are set, except when cooked in a very large quantity. The cooking -should be continuous and the length of time varies according to the -varying proportion of gluten in the grain. The larger percentage of -starch, the shorter the time required in cooking. Grains combine nicely -with fruits, and may be cooked or served with either fruit or fruit -juices. - - -OATMEAL - - Oatmeal, 1 cup. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add oatmeal. Boil until it thickens and finish in double boiler. Cook -five hours. - - -ROLLED OATS - - Rolled oats, 1-1/2 cups. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add rolled oats. Boil until it thickens and finish in double boiler. -Cook four hours. - - -CRACKED WHEAT - - Water, 4 cups. - Salt, 1 teaspoonful. - Cracked wheat, 1 cup. - -Put water into the inner double boiler, place on the range, and when -boiling add salt and cracked wheat. Boil rapidly until grains do not -sink when the dish is lifted from the range. Place in the outer boiler -and cook constantly for four or five hours. - - -PEARL WHEAT - - Water, 4 cups. - Pearl wheat, washed, 1 cup. - Salt. - -Boil water in the inner double boiler, add pearl wheat, and salt. Place -in the outer boiler and cook five or six hours. - - -PEARL BARLEY - - Pearl barley, well washed, 1 cup. - Water, 4 cups. - -Put cold water into double boiler and add pearl barley. Heat slowly and -cook about six hours. - - -FARINA - - Milk, or water, 6 cups. - Farina, 1 cup. - Salt. - -Put the milk or water in the inner part of a double boiler, place on -the range, and when boiling add salt and farina. Let it boil for two or -three minutes, stirring all the time. Then place in a double boiler and -cook one hour. If milk is used, it should first be simmered or scalded -in a double boiler, and then placed on the range and the milk will -boil almost immediately. In this way the milk will not be so liable to -scorch as if it was put on the range at first. This rule will apply to -all grains cooked with milk. - - -RICE (SOUTHERN STYLE) - - Rice, 1 cup. - Salt, 1 teaspoonful. - Water, 6 Cups. - Butter or gravy. - -Wash rice in two waters, then put into vessel with water and salt. -After boiling about ten minutes, strain off all the water except a -scant cupful. Cover the vessel and let steam fifteen minutes or more, -stirring once or twice. Serve with butter or gravy, the latter being -stirred in quickly while the rice is hot. - - -RICE (WESTERN STYLE) - - Rice, 1 cup. - Water, 6 cups. - Salt, 1 tablespoonful. - -Wash rice, put in kettle of water, salt, and boil till tender, stirring -once or twice to prevent sticking. Drain off all water through a -colander and pour over hot water sufficient to wash off the starchy -water and separate the grains. Leave in the colander and set into -another pan, so that the bottom of colander will not touch. Cover and -place in the oven a few minutes. - - -RICE WITH RAISINS - - Washed rice, 1 cup. - Raisins, washed, seeded, 1/2 cup. - Salt, 1/2 teaspoonful. - Water, 2 cups. - -Put in an enameled pan, cover, and steam one hour. - - -BROWNED RICE - -Rice may be browned in the oven until of a yellow straw color, then -cooked as any rice, but preferably steamed. Care must be taken in -browning that it does not scorch or get too brown. - - -CORN MEAL MUSH - - Salted water, 4 cups. - Corn meal, 1 cup. - -Into the salted water stir corn meal till it begins to thicken, and -finish cooking in a double boiler. Cook three or four hours. - - -GRAHAM PORRIDGE - - Graham flour, 1 cup. - Boiling water, salted, 3 cups. - -Stir the flour into boiling water and beat till perfectly smooth; set -in a double boiler, or in another vessel containing boiling water, and -cook one hour. - - -GRAHAM PORRIDGE WITH DATES - -Set as for plain graham porridge; after it has cooked one-half hour, -beat in the desired quantity of washed, seeded, and chopped dates; let -it cook half an hour longer, and serve. - - -GLUTEN-GRANOLA MUSH - - Boiling milk or water, 1 quart. - Mixed gluten and granola, 1-1/2 pints. - -Cook fifteen minutes, and serve with cream. - - - - -_TOASTS_ - - -TOASTS - -Toasts are uniformly and properly regarded as a breakfast dish, and -when properly prepared are wholesome, nutritious, and appetizing, and -far more conducive to health than the fried mushes and griddle cakes -with which so many are prone to appease their appetites. - -Zwieback should be used as the foundation of all toasts, although -ordinary toasted bread can be used. In toasting bread, do not expose -it to such fierce heat that the bread will be burned or singed. Singed -bread is not toasted bread. Again, the fire should be hot enough to -more than simply dry the bread. It should be toasted as far through as -possible, and should be crisp and brittle, not hard. In using zwieback -for toast it may be moistened by hot milk, if for cream, gravy, or egg -toast; or with hot salted water, if for fruit. In either case the toast -should be dipped quickly in and out again so as not to absorb too much -liquid and become mushy. Under this head a few kinds of toasts will be -given, inexpensive and otherwise. While it is not an exhaustive list, -it will include sufficient to suggest others equally good. - - -MILK TOAST - - Milk, 6 cups. - Flour, 1 heaped teaspoonful. - Butter, 1 tablespoonful. - Toasted bread or zwieback. - -Heat milk and butter in a saucepan over the fire; when boiling, add -salt and flour, moistened with a little milk. Let it boil, remove from -the fire, and dip into this slices of toasted bread or zwieback. Pour -what remains over the toast, cover, and send to the table hot. - - -CREAM TOAST - - Cream, 6 cups. - Zwieback. - Milk. - -Heat cream to boiling, dip slices of zwieback into hot milk for an -instant, place on saucer, pour hot cream over, and serve. - - -AMERICAN OR FRENCH TOAST - - Eggs, thoroughly beaten, 3. - Salt. - Butter. - Milk, 3 cups. - Sliced bread. - -Beat the eggs thoroughly and add the milk and a little salt. Slice -light bread and dip into the mixture, allowing each slice to absorb -some of the milk. Then brown on a hot, buttered griddle or thick -bottomed frying-pan. Spread with butter, and serve hot. - - -BOSTON CREAM TOAST - -Toast two slices of bread, trim and cut in two lengthwise, making -four pieces. Place these evenly on top of one another and cut again -cornerwise, into long triangular pieces. Arrange artistically on a -platter, and serve with cream sauce. - - -NUN'S TOAST - - Hard-boiled eggs, 6. - Flour, 1 teaspoonful. - Butter. - Hot buttered toast. - Finely-chopped onion, 1. - Milk, 2 cups. - -Put the butter into a saucepan, and when it begins to bubble add the -chopped onion. Let the onion cook a little without color, then stir in -the flour. Add the milk and stir till it becomes smooth. Then put in -the eggs which have been sliced and let them get hot. Pour this mixture -over neatly trimmed slices of hot, buttered toast. Season with salt. - - -NUT GRAVY TOAST - -Dress moistened toast with nut gravy as given under sauces. - - -PRUNE WHIPPED TOAST - - Prune pulp, 2 cups. - Sugar, 1 tablespoonful. - Eggs, whites, 4. - -Beat the whites very stiff and stir in the hot prune pulp and sugar. -Serve on slices of zwieback which have been dipped in hot water. - - -PRUNE TOAST - -Prepare as for apricot toast, using prune marmalade. - - -DATE TOAST - -Prepare as for prune toast, except that the dates should be steamed, -not boiled. - - -PROTOSE TOAST - - Minced protose, 2 cups. - Eggs, 2. - Sweet cream, 1/2 cup. - Salt to taste. - -Mix and heat thoroughly; when boiling hot spread over slices of - - Toasted bread. - -Dipped in hot salt water, and well buttered. Take - - Hard-boiled egg, 1, - -Cut in halves, remove yolk, and fill hole with - - Currant jelly, - -And place on top of the protose. - - -NUTTOLENE ON TOAST - -Mince half a pound of nuttolene very fine, put in a well-oiled -saucepan, and fry over the fire till a delicate brown. Great care must -be taken to prevent scorching; shake the pan often. Make two cups -of rich cream sauce well seasoned with butter sauce, and desiccated -cocoanut. Strain this over the nuttolene, and serve a spoonful on warm -toast. This makes six large portions. - - -BERRY TOAST - -Any canned fruit, as strawberries, blackberries, blueberries, etc., may -be used for toasts. Strain off the juice, boil, and thicken with corn -starch to the consistency of cream. Stir in the strawberries and reheat -till the berries are well heated through. Serve as other fruit toasts. - - -BANANA TOAST NO. 1 - -Peel and rub some nice bananas through a fine colander; sweeten and -beat up with a little cream, and serve on moistened toast. Serve cold. - - -BANANA TOAST NO. 2 - -Take the desired quantity of bright fruit juice, as strawberry or -cherry. Boil and thicken with corn starch. Into this slice some ripe -bananas. The juice should not be too thick, but just so that the banana -will appear suspended in the juice. Serve on moistened toast. - - -DATE TOAST WITH WALNUTS - -Prepare same as date toast, then serve with walnut meat on each corner -and one in the center. - - -TOMATO TOAST - -Dress moistened toast with tomato sauce, as given under sauces; or use -strained tomatoes thickened with flour or corn starch. - - -ASPARAGUS TOAST - -Prepare as for stewed asparagus. Moisten and butter a piece of toast, -lay four or five pieces of asparagus on it, pour a spoonful of white -sauce on the bottom end of the stalks, and serve. - - -APPLE TOAST - -Fresh stewed apples, rubbed through a colander and sweetened, make a -nice dressing. The apples may be flavored with lemon, or mixed with -grape or cranberry sauce. When the apples are put in the colander, the -liquid may be poured into a saucepan and boiled into a syrup, and the -toast moistened with this. Serve a spoonful or two of the apple sauce -over all. - - -APRICOT TOAST - -In making apricot marmalade, save the juice by itself and boil it down -into a syrup. Moisten the toast, pour over some of the syrup, and some -of the marmalade over all. - - - - -_BAKERY AND BREAKFAST DISHES_ - - -BAKERY AND BREAKFAST DISHES - -Thin batters are about the consistency of thin cream. Thick batters are -like cream. Still thicker batters, which may be poured in a continuous -stream, are called pour batters. Any batter is a pour batter until it -is made so stiff that it breaks or drops in the pouring, when it is -called a drop batter. It will remain a batter until too stiff to be -beaten, when it becomes a dough. - -Doughs, like batters, are of varying degrees of thickness, ranging from -those just stiff enough to be handled to those which may be rolled thin -as paper. Generally speaking, one full measure of flour to one scant -measure of liquid makes a pour batter. Two full measures of flour make -a drop batter; and three full measures make a dough; although, for -various reasons, these proportions are subject to many modifications. - -If the ingredients in batters were simply mixed and cooked slowly, -the resulting substances would be hard and compact, unfit for human -digestion. Hence, to obviate this, and to make them light and porous, -we must resort to other processes. This is accomplished by means of -the expansion of incorporated air, by the generation of gas within the -mixture, or by a combination of both methods, supplemented by quick -cooking before the gas has a chance to escape. - -Air at seventy degrees expands to about three times its volume when -exposed to the temperature of a hot oven. Consequently, as a mixture -heats in cooking, incorporated air expands, giving the desired -lightness. Air is incorporated or enclosed in batters by beating the -mixture thoroughly, as in making whole-wheat gems; by adding eggs to -the beaten mixture, as in popovers; and by the gas obtained by the -union of an acid with an alkaline carbonate, as in the use of baking -powders. In batters made light by the admixture of air, one must -exercise care in beating to actually incorporate and retain the air. -When eggs are added to the mixture, the glutinous consistency of the -albumin they contain assists in retaining the entangled air. - - -GEMS OR PUFFS (PLAIN) - - Milk, 1 cup. - Salt. - Cooking oil, 1 tablespoonful, if desired. - Egg, 1. - Sifted flour, about 2 cups. - -Break the egg into the milk, add salt, and beat thoroughly. Beat into -this enough sifted flour to make a batter that will pile slightly when -poured in a thick stream. Bake in hot greased gem irons in a brisk -oven. A tablespoonful of cooking oil may be added to the milk if a -richer batter is desired. - - -CORN GEMS - -Make same as plain gems, but use one-fourth corn meal and a little -sugar. - - -WHOLE-WHEAT AND GRAHAM GEMS - -Use one-fourth to one-third whole wheat or graham flour. - - -GRANOSE PUFFS - - Eggs, 4. - Ground cinnamon, 1 teaspoonful. - Salt. - Sugar, 1/4 cup. - Granose flakes, 4 cups. - -Beat the yolks of the eggs with the sugar until light, then add the -cinnamon and salt. Beat again, then add two cups granose flakes. Mix -thoroughly and add half of the stiffly-beaten whitest of the eggs, then -two more cups granose flakes, and lastly the rest of the whites. Drop -in round gem irons, filling them heaping full, and bake a light brown. -They may be iced and a little shredded cocoanut sprinkled on top. - - -VEGETARIAN HOT CAKES - - Bread crumbs, 4 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar as desired. - -Mix all together thoroughly, and add sufficient - - Milk heated at 140° or 150°, - -To make a thick pour batter. To this add the - - Yolks of 5 eggs. - -Beat up thoroughly and add the - - Stiffly-beaten whites. - -Bake on soapstone griddle. Be careful not to have the milk scalding -hot, as it renders cakes soft and sticky. - - -GREEN CORN GRIDDLE CAKES - - Corn, 1 quart, cut from the ear. - Butter, 2 tablespoonfuls. - White corn meal, 3 tablespoonfuls. - Salt, 1/4 teaspoonful. - Milk, 1 cup. - Eggs, 4. - Flour, 1/2 cup. - -Mix thoroughly and bake on soapstone griddle. - - -BAKED CORN PIE - - Sweet corn, 1 can. - Milk, 2 cups. - Salt, 1 teaspoonful. - Butter, 2 tablespoonfuls. - Eggs, 2. - -Warm the butter and stir through the corn; beat the eggs with the milk, -add the salt, and mix with the butter and the corn. Turn into a pan and -bake until set. Should be light brown. - - -POPOVERS - - Flour, 2 cups. - Milk, 1-3/4 cups. - Butter. - Salt, 1/2 level teaspoonful. - Eggs, 3. - -Mix the salt and flour, pour on slowly half the milk to make a smooth -batter; add the eggs, one at a time, beating well, and gradually the -remaining milk. Beat vigorously for a few minutes, then turn at once -into hot well-buttered gem-pans, filling them about half full. Bake in -rather hot oven from twenty to thirty minutes. - - -CORN BREAD WITHOUT BAKING POWDER NO. 1 - - Corn meal, 2 cups. - Eggs, 4. - Salt. - Boiling milk, 3 cups. - Butter, size of egg. - -Put the meal into the mixing bowl, make hollow in the center, put in -butter and salt, and pour the hot milk over all, and stir well. Let -cool, and if too stiff, add a little more cold milk. Break the eggs and -separate them; add the yolks to the meal and beat five minutes. Beat -the whites and add them to the batter. Oil a baking-pan, make it hot, -and turn in the batter. Bake in a quick oven thirty minutes. - - -HOE CAKE - - Corn meal, 4 cups. - Water, or milk. - Melted butter, 1 tablespoonful. - Salt and sugar as desired. - -Sift corn meal with a little salt, and sugar if desired; scald with -sufficient water or milk to make a stiff batter, but soft enough to -spread easily with a knife. A tablespoonful of melted butter may be -added if desired. Spread on a baking-sheet or pan about one-half inch -thick or less and bake slowly till crisp clear through. - -If the cake bakes fast on the bottom, it may be turned over so that -both sides may be evenly baked. - - -CORN BREAD WITHOUT BAKING POWDER NO. 2 - - Corn meal, 2 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar, 1/4 cup. - -Mix and add - - Boiling water. - -sufficient to make stiff dough; let cool, then stir in - - Butter, 1 tablespoonful. - Beaten yolks, 6. - -and lastly the - - Stiffly-beaten whites, 6. - - -CORN BREAD NO. 3 - - Sponge, 3 cups. - Butter, 1 rounded tablespoonful. - Mixture, 2 parts corn meal to 1 part flour. - Eggs, 2. - Sugar, 3 heaped tablespoonfuls. - -Take three cups of the sponge as set for making wheat bread, measured -when light, ready to mix up stiff. Add sugar, eggs, and butter. To this -add a mixture of two-thirds corn meal and one-third flour until it is -as stiff as will stir conveniently (if made too stiff, the bread will -be dry; if not stiff enough, it will be sticky). Put about half an inch -deep in greased pans, and let rise till nearly an inch deep and bake in -a moderate oven. It may be in deeper loaves, but they are not likely to -be so satisfactory. - - -GEORGIA PONES - - Southern corn meal, 2 cups. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Boiling milk or cream. - -Sift meal with sugar and salt. Pour over this enough boiling milk or -cream to make a stiff drop batter. Stir constantly, that the meal may -not lump. When perfectly smooth, drop in large spoonfuls on a cold -buttered baking-sheet and bake in a brisk oven. The pones should be -browned on top. - - -BOSTON BROWN BREAD - - Yellow corn meal, 1 cup. - White flour, 3/4 cup. - Salt, 1 teaspoonful. - Eggs, 4. - Graham flour, 1 cup. - New Orleans molasses (good), 3/4 cup. - Milk, about 3 cups. - -Mix meal, flour, molasses, and milk; separate eggs and mix yolks with -other ingredients. Beat whites very stiff and fold into mixture, which -should not be thick. Put this in the tin dish immediately and steam for -three or four hours. - - - - -_PUDDINGS_ - - -LEMON-APPLE - - Tart apples, 6. - Sugar, 1 cup. - Lemon, 1. - -Pare the apples and remove the core, being careful not to break the -apple. Put into a granite or enameled baking-pan of suitable size. Fill -the hole made by removing the cores, with the sugar; moisten the sugar -with the lemon juice and sprinkle a little of the grated rind on each -apple. Pour sufficient water into the pan to half cover the apples. -Cover and bake until clear. - - -FARINA MOLD - - Milk, 1 quart. - Sugar, 1/3 cup. - Farina, 1/2 cup. - Salt. - -Put the milk into double boiler; when scalding hot, set the inner -boiler on range until the milk boils; then stir in the farina, sugar, -and salt. Let boil till the farina is set, then set back in outer -boiler and cook one hour. Turn into molds previously oiled or dipped -into cold water. May be served with cream sweetened and flavored, or -with fruit juice. - - -BROWN BETTY - - Chopped apples, 2 cups. - Bread crumbs, 1 cup. - Butter, 1/2 cup. - Chopped raisins, 1 cup. - Raisin or prune juice, 1 cup. - -Fill a pudding dish with alternate layers of the fruit, crumbs, and -butter,--fruit first, finishing bread crumbs on top. Pour over the -fruit juice. Set the dish in a pan of hot water; cover and bake in -a moderate oven for nearly an hour; then remove the cover and brown -lightly. Serve with sweetened cream or lemon sauce. - - -STRAWBERRY SHORT CAKE - - Cream, 1 cup. - Flour to make a medium soft dough. - Salt. - Yeast, 1 tablespoonful. - -Warm the cream to about seventy degrees, add the salt, yeast, and -about two cups of the flour. Mix thoroughly, cover, and set in a warm -place to rise. When well risen and lively, add the rest of the flour, -and leave until perfectly smooth. Roll out about half an inch thick. -Put in greased pans, brush the top with melted butter, let rise until -about double its original size, and bake. Split, and fill with whole or -crushed berries, sprinkled with sugar. - - -STRAWBERRY GRANOSE - -Put a layer of granose in a deep pan of sufficient size; cover with a -layer of crushed berries and sugar; repeat till the pan is full. Press -lightly. Serve with cream. - - -FLOATING ISLAND - - Milk, 1 quart. - Sugar, 1/2 cup. - Eggs, 5. - Jelly, 2 tablespoonfuls. - Flavor to suit. - -Make a custard with the milk, the yolks of the eggs, the whites of two, -and the sugar. Whip the remaining three whites to a stiff froth with -a little sugar and flavoring, same as custard. Pour the custard into -individual glass dishes, drop spoonfuls of the whites on the custard -so as to form islands, or it may be put on with a pastry tube or paper -funnel. Drop a little bright jelly in the center of each island. - - -CORN STARCH BLANC MANGE - - Milk, 1 quart. - Corn starch, 4 heaped tablespoonfuls. - Eggs, whites, 3. - Sugar, 1/2 cup. - Lemon flavoring. - -Put half the milk in a double boiler and set over the fire. When -scalding hot, add the remaining milk in which has been dissolved the -sugar and corn starch. Stir till it is thick and there are no lumps. -Flavor with lemon, take from the range, and add the stiffly beaten -whites. Pour into molds and set in a cool place to get firm. - -A pleasing effect may be obtained by dividing the mixture after it is -cooked, and coloring one-half pink, then filling the mold one-third of -one, and filling up with the other. When turned from the mold they will -look like small, white pyramids capped with pink, or pink with white. A -custard to be served with this blanc mange is made of two cups of milk, -the yolks of three eggs, and half a cup of sugar. Flavor same as blanc -mange. - - -GRANOSE MOLD - - Boiling milk, 2 cups. - Granose flakes, 3 cups. - Sugar, 2 tablespoonfuls. - Beaten eggs, 6. - -Stir the granose flakes into the boiling milk; then add the beaten -eggs and sugar. Let boil two minutes, and pour into molds. Serve with -vanilla sauce. - - -PINEAPPLE TAPIOCA - - Pearl tapioca, 1 cup. - Pineapple, ripe, 1. - Water, 1 quart. - Sugar, 1 cup. - -Wash the tapioca, and put to cook with the water and sugar in a double -boiler; cook until cleared. Pare the pineapple, remove the core, and -slice very thin. Put a layer of the pineapple in a deep pan; pour over -some of the tapioca, then another layer of pineapple, and so on till -all the pineapple and tapioca are used. Serve cold. - - -BANANA TAPIOCA - -Same as pineapple tapioca, but use bananas instead of pineapples. Milk -may be substituted for water, and two eggs used if desired. - -The tapioca may be flavored and colored if desired. - - -DATES STUFFED WITH MALTED NUTS - -Wash, dry, and pit the desired quantity of dates, being careful not to -break more than are necessary. Fill the cavity made by removing the pit -with malted nuts, and press together. Make an icing of the white of an -egg, eight or nine tablespoonfuls of powdered sugar, a few drops of -lemon juice, and one teaspoonful of corn starch. Dip the dates in this, -using a sharp toothpick with which to handle them, and place on an -oiled paper or plate to dry. Or the icing may be made with less sugar, -and after they are dipped, roll them in powdered or Victor sugar. - - -SAGO FRUIT - - Sago, 1 cup. - Sugar, 1/2 cup. - Oranges, 2. - -Wash the sago through three waters, and simmer in a quart of water -with the sugar until transparent and thoroughly done. Peel and slice -the oranges, remove the pips, and add to the sago. Cook a few minutes -longer, then turn into six or eight individual glass sauce dishes, and -put away to cool. Garnish with a little bright colored jelly or jam. - - -RICE PATTIES - - Rice, cooked, 2 cups. - Butter, 1-1/2 tablespoonfuls. - Egg whites, well-beaten, 2. - Sugar, 1 tablespoonful. - Nutmeg. - -Mix, and stir over the fire till well blended; when cold, form into -patties, roll in beaten white of egg, and then in bread crumbs -moistened with melted butter. Bake. Serve hot with sweetened cream, -flavored with nutmeg. - - -LEMON OMELET - - Corn starch, 1 dessertspoonful. - Cream, 1/2 cup. - Eggs, 4. - Butter. - Powdered sugar. - Flour, 1 teaspoonful. - Salt. - Boiling milk, 1 cup. - Lemon honey. - -Mix the corn starch, flour, cream and salt. Beat till smooth; add the -beaten yolks of the eggs and the boiling milk. Stir in the whites of -the eggs, beaten to a stiff froth. Butter four pudding plates, pour in -the mixture, and bake in a quick oven ten minutes. Spread lemon honey -on half, fold over, and sprinkle powdered sugar on top. Serve hot. - - -LEMON HONEY - - White sugar, 1 cup. - Egg yolks, 3. - Butter, 1 tablespoonful. - Lemon, grated rind and juice of 1. - Egg white, 1. - -Put the juice, sugar, and butter in a double boiler over the fire; -while it is melting, beat the eggs and add to them the grated rind of -the lemon. Add this to the sugar and butter, cooking and stirring till -it is thick and clear like honey. - - -STRAWBERRY SOUFFLE - - Fruit. - Fresh strawberries, 3 quarts. - Powdered sugar, 1-1/2 cups. - - Custard. - Egg yolks, 4. - Cream or milk, 3/4 pint. - Sugar. - - Meringue. - Egg whites, 4. - -Put two and a half quarts of the strawberries and the powdered sugar -into a saucepan. Put in oven and let it simmer till sugar is melted. -Beat the yolks of the eggs in the cream or milk, and sweeten to taste. -Set in double boiler over the fire, and stir till thick. Arrange the -berries without the juice in glass dishes, so that they will form a -sort of wall. Fill the center with custard and meringue the top with -the whites. Use the remaining two cups of berries to decorate the -meringue with half or whole berries. Serve hot or cold. - - -PLAIN CUSTARD - - Sugar, 3/4 cup. - Eggs, 6. - Milk, 1 quart. - Salt. - -Beat the eggs till light, and stir in the milk, sugar, and salt. Bake -in a pudding-pan; set in a pan of hot water. Bake until the center of -custard is set. - - -CARAMEL CUSTARD - - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 1/2 cup. - Sugar, 1 cup. - Eggs, 6. - Vanilla, 1/2 teaspoonful. - -Put the butter into a saucepan and set on the range. When melted, -stir in the sugar, and let cook until of a dark brown color, stirring -frequently to prevent burning. Now add the water, which should be hot, -and stir until the caramel (the browned sugar) is dissolved. Beat up -the eggs and mix with the milk; add this to the caramel and flavor -with the vanilla. Pour into custard cups, set into a shallow pan of -water, and bake till the custard is set in the middle. - - -TAPIOCA CUSTARD (RICH) - - Tapioca, 1/2 cup. - Sugar, 3/4 cup. - Salt, 1/4 teaspoonful. - Milk, 1 quart. - Eggs, 4. - Flavor to suit. - -Wash the tapioca and put to cook with the milk in a double boiler; stir -occasionally, and cook till clear. Beat the eggs till light; beat in -the sugar, and add to the tapioca. Let cook a minute and remove from -the range. Stir in the flavoring, and turn into a pan of suitable size. -Serve cold. If desired, the whites of two of the eggs may be used as a -meringue, which should be flavored the same as the custard. - - -RICE PUDDING - - Rice, 4 tablespoonfuls. - Sugar, 2 tablespoonfuls. - Seedless raisins, 1/2 cup. - Milk, 4 cups. - Grated nutmeg, 1/4 teaspoonful. - Salt, 1/2 teaspoonful. - -Put all together and bake about two hours. Stir with a fork three or -four times during first hour to prevent sticking. Should it get too -dry, add a little more milk. - - -CREAM RICE PUDDING - - Washed rice, 1/2 cup. - Cream, or milk, 3 cups. - Eggs, 4. - -Cook the rice in the cream or milk; when nearly done, remove from the -range, and stir in the yolks of the eggs. Pour into a pan, and set in -another containing water, and bake fifteen or twenty minutes, or till -the eggs are cooked. Make a meringue of the whites. - - -SANITAS CHOCOLATE PUDDING - - Bread crumbs, 2 cups. - Eggs, 3. - Sanitas chocolate, 1/4 pound. - Hot milk, 2 cups. - Sugar, 1/3 cup. - -Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the -eggs and mix all the ingredients thoroughly. Put into a buttered can, -and steam two hours. - -See note under "Beverages, Sanitas Chocolate." - - -APPLE NUT PUDDING - - Apple pulp, 2 cups. - Nuttolene, 1/2 pound. - Eggs, 4. - Sugar, 3/4 cup. - Bread crumbs, 1-3/4 pounds. - Cinnamon or nutmeg, 1 teaspoonful. - -Grate sufficient tart apples to make two cups; then add the sugar, -cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through -a vegetable grinder, and the beaten yolks of the eggs. Beat well and -add the stiffly-beaten whites, put into an oiled pudding-pan set in a -pan of boiling water, and bake. Serve with sweetened cream or flavored -sauce. - - -PRUNE TAPIOCA PUDDING - - Tapioca, 1/2 cup. - Cold water, 2-1/2 cups. - Lemon juice, 1 tablespoonful. - Prunes, 1 cup. - Salt, 1/2 teaspoonful. - Sugar, 1/2 cup. - -Put the prunes into enough water to cover them, and let simmer gently -till they absorb all the water. Turn onto a plate to cool and remove -stones. When tapioca has cooked until clear, put all the seasoning into -it, and put a layer into a pudding dish, then a layer of prunes, and so -on, having the top layer tapioca. Bake in moderate oven one hour; then -allow to partially cool, and serve with cream. - - -PRUNE PUDDING - - Prune pulp, 1 cup. - Prune meats, chopped fine, 1/4 cup. - Egg whites, well beaten, 4. - Sugar, 1/2 cup. - -Stir the beaten whites of the eggs with the prune pulp, and add the -chopped prune meats and sugar. Bake till lightly browned, and serve -with cream. - - -BREAD PUDDING - - Milk, 1 quart. - Sugar, 1/2 cup. - Stale bread, 1-1/2 cups. - Eggs, 3. - Flavor to suit. - -Soak the bread in the milk; beat the yolks and one of the whites of the -eggs with the sugar, and flavor. Mix and put into a pudding dish. Set -into a pan of hot water and bake until the custard is set. Meringue -with the whites. - -If desired, the top of the pudding may first be marked with jelly, -marmalade, or fresh fruit of some kind, and the meringue put over all. - - -PRESSED FRUIT PUDDING - - Bread, 8 slices. - Stewed huckleberries, 1 quart. - Sugar, 1/2 cup. - -Trim the bread, cutting off all crusts, put four slices in the bottom -of a pudding-pan, cover with half the berries, which should have the -juice strained off, sprinkle over part of the sugar, then the rest of -the bread and the remainder of the berries and sugar. Pour over all -the juice that has been drained; there should be enough to moisten -the bread thoroughly. If served the same day, put another pan on top -of the pudding, with a weight in it, to press the pudding. It is not -necessary to press the pudding if not used the same day it is made. -Serve with sweetened cream or sweet sauce. - - -SNOW PUDDING - - Milk, 1 quart. - Salt, 1/3 teaspoonful. - Eggs, whites, 5. - Sugar, 1/3 cup. - Corn starch, 1/3 cup. - Vanilla to suit. - -Set milk, sugar, and salt in double boiler over the fire; when scalding -hot, add the corn starch mixed smooth in a little cold milk. When the -starch is cooked, remove from the fire, and beat well. When cold, stir -in carefully the stiffly-beaten whites and flavor with vanilla. Serve -with vanilla sauce. - - -APPLE PUDDING (BAKED) - - Butter, 2 tablespoonfuls. - Eggs, 4. - Green tart apples, grated, 6. - Sugar, 1/2 cup. - Lemon, 1. - -Stir the butter and sugar to a cream; stir into this the well-beaten -yolks of the eggs, the juice and grated rind of the lemon, and the -grated apples. Stir in the beaten whites of the eggs, flavor with -cinnamon or nutmeg, and bake. Serve cold with cream. - - -PLUM PUDDING - - Eggs, 4. - Cream, 1 cup. - Flour, 1-3/4 cups. - Raisins, seeded, chopped, 1/2 pound. - Dried cherries, 1/2 pound. - Candied orange peel, 2 ounces. - Sugar, 1 cup. - Bread crumbs 1 cup. - Butter, 1/3 pound. - Currants, 1/2 pound. - Candied citron, 2 ounces. - -Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat -well together, and mix in the sugar and fruit. Mix well, pour into a -buttered pan, cover, and steam about two hours. - - -CABINET PUDDING - - Candied citron, 1/2 cup. - Seedless raisins, 1/2 cup. - Currants, 1/2 cup. - Cinnamon. - Nutmeg. - Stale sponge cake, 1 quart. - Milk, 2 cups. - Eggs, 2. - Butter, melted, 1 tablespoonful. - Salt. - -Butter a pudding mold that will hold at least two quarts. Have the -citron and raisins chopped fine, the currants well washed, and the cake -cut into strips about an inch and a half wide and half an inch thick; -sprinkle some of the fruit on the bottom of the mold, then slices of -the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, -then cake, and so on till the ingredients are all used. Pour over this -a custard made of the milk, eggs, and melted butter. Pour this over the -cake without cooking, and let soak one-half hour, then set into a pan -of water, cover, and bake until the custard is set. Serve with a tart -sauce. - - -CREAM SAGO PUDDING - - Sago, 1/2 cup. - Sugar, 1 cup. - Milk or cream, 1 quart. - Eggs, 2. - Lemon flavoring. - -Wash the sago, and with the milk put into a double boiler, and cook -until clear. Beat the eggs very light, and add the sugar and flavor. -Remove the sago from the range, and allow to cool a little, then pour -in the eggs and sugar, beating all the time. Put in a pudding-pan, set -in a pan of water, cover, and bake until the custard is set. - - -STEAMED FRUIT PUDDING - - Tart apple pulp, 2 cups. - Sugar, 1 cup. - Eggs, 6. - Grape juice, 2-1/2 cups. - Salt, 1/2 teaspoonful. - Toasted bread crumbs, 4 cups. - Seedless raisins, 1 cup. - Lemon rind, grated, 1. - Vanilla, 1 tablespoonful. - -Mix all well together except the whites of the eggs, which should be -beaten stiff and added last. Turn into a buttered mold, and steam or -boil for three hours. Serve with sweetened cream, flavored with nutmeg. - - -SPONGE PUDDING - - Milk, 2 cups. - Flour, 1/2 cup. - Sugar, 1/3 cup. - Eggs, 4. - -Put milk into a double boiler. Mix the sugar and flour with a little -cold milk; pour this into the scalding milk, and stir till it thickens; -then stir it into the well-beaten yolks of the eggs; then add the -whites beaten stiff. Pour the mixture into buttered cups or into a -pudding dish. Put the cup or dish into a pan of boiling water, place -in the oven, and bake twenty minutes. About five minutes before it is -done, remove from the pan of water, and finish baking on the grate. -Serve in the cups in which it is baked or on hot plates if baked in -a pudding dish. This should not be allowed to stand, but be served -immediately. - - -FIG PUDDING - - Butter, 2 tablespoonfuls. - Corn starch, 1/2 cup. - Flour, 1/2 cup. - Fig marmalade, 1-1/4 cups. - Cream, 1-1/2 cups. - Sugar, 1 cup. - Eggs, 4. - -Mix the butter with the corn starch and flour; mix the fig marmalade -and the cream; stir in the butter, corn starch, and flour mixture, -together with the sugar and the yolks of eggs. Mix well and fold in -quickly the well-beaten whites. Pour into a buttered pudding-pan and -steam one and one-half hours. - - -DATE PUDDING - -Make same as fig pudding, using date marmalade. - - -ADELAIDE PUDDING - - Eggs, 6. - Water, 2 cups. - Lemon extract, 1 teaspoonful. - Salt, 1 teaspoonful. - Corn starch, 1 cup. - Sugar, 1-1/4 cups. - Lemon, grated rind and juice, 1. - Flour, 1-1/2 cups. - -Over the beaten yolks pour a syrup made by boiling the sugar in the -water. Add lemon rind and juice, lemon extract, and salt. Beat up -well, and mix in slowly the flour and corn starch. Fold in the beaten -whites of the eggs, pour into a greased pudding dish, and steam one and -one-half hours. - - -CEREAL PUDDING - - Milk, 4 cups. - Eggs, 4. - Sugar, 1/2 cup. - Cream of maize, or cerealine, 2 cups. - Lemon, grated rind and juice, 1. - -Heat milk to boiling and stir in cream of maize or cerealine. Set in -double boiler and cook half an hour. Remove from range and stir in the -yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a -shallow pan, and set within another containing water, and bake till the -custard sets. Meringue with the whites. - - - - -_PIES_ - - -PASTRY DOUGH FOR PIES - - Flour, 1 pint. - Butter, 3 tablespoonfuls, rounding full, - or, Olive oil, 1/2 cup. - Salt, 1 teaspoonful. - Cold water, 6 tablespoonfuls. - -Chop the butter in the flour, add the water and salt, and without -mixing turn upon the board. Roll out and double over three times. Then -roll out again and double. Continue this till the crust is smooth; then -roll out very thin and roll as for jelly cake. Cut into two pieces, -stand each piece on end, and roll out one for the top and the other for -the bottom crust. - - -PUMPKIN FOR PIES - -Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and -put through a colander. The pumpkin is much sweeter cooked this way -than when the peel is removed before cooking. - - -PUMPKIN PIES - - Mashed pumpkin, 1 cup. - Molasses, 1/3 cup. - Sugar, 1/3 cup. - Salt, 1 teaspoonful. - Flour, 1 tablespoonful. - Eggs, 2. - Cinnamon, 1 teaspoonful. - Milk, 1 cup. - -Mix all together thoroughly, adding the milk last. - - -PUMPKIN PIES WITHOUT EGGS - - Mashed pumpkin, 1 cup. - Flour, 1 tablespoonful. - Sugar, 1/2 cup. - Nutmeg, a dash. - -Mix together, and when smooth, add - - Sweet cream, 1 cup. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 1 - - Milk, 1 quart. - Sugar, 1 cup. - Eggs, 6. - Chocolate, 1/4 pound. - Water, 2 cups. - Vanilla, 2 teaspoonfuls. - -Save the whites of three of the eggs for meringue; beat together the -remainder of the eggs, sugar, and vanilla; dissolve the chocolate in -the water and boil for three minutes. When nearly cold, add to the eggs -and sugar. Put in pan lined with good pastry and bake; makes two large -or three small pies. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 2 - -Make an ordinary custard pie, flavor with vanilla; put the grated -chocolate into a basin on the side of the range, where it will melt, -but not burn. When melted, beat into it one egg and sugar to suit the -taste. Spread on top of the pie. - - -HYGIENIC MINCE MEAT - -(For Six Pies) - - Chopped apples, medium size, 14. - Chopped walnuts, 1 cup. - Chopped blanched almonds, 1/2 cup. - Chopped figs, 1/2 cup. - Chopped citron, 1/4 cup. - Seeded raisins, 1 cup. - Seedless raisins or currants, 1 cup. - Caramel-cereal coffee, 1 cup. - Fruit juice or jelly, 1 cup. - Lemons, juice of, 4. - Salt, 1 tablespoonful. - Sugar and spice to taste. - - -MINCE PIE - - Minced apples, 4 cups. - Prune juice, 1 cup. - Sugar, 1 cup. - Molasses, 1 cup. - Butter, 2 tablespoonfuls. - Minced protose, 3 cups. - Seedless raisins, 2 cups. - Lemon, grated rind and juice, 1. - -Stew all together until thick enough for filling. - -Flavor with - - Salt, 1 teaspoonful. - Cinnamon. - Nutmeg. - - -BAKER'S CUSTARD PIE - - Sugar, 3 tablespoonfuls. - Eggs, 3. - Vanilla, 1 teaspoonful. - Salt to taste. - Flour, 1 tablespoonful. - Milk, 2 cups. - Grated nutmeg. - -Beat the yolks of the eggs to a cream, stir the flour thoroughly into -the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and -salt; then add well-beaten whites. Mix well and add by degrees the milk -that has been scalded and cooled (but not boiled), and turn all into a -deep pie-pan, lined with rich paste. Bake from twenty-five to thirty -minutes. - - -LEMON PIE (SUPERIOR) - - Lemons, 3. - Water, 3 cups. - Corn starch, 2 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 2-1/2 cups. - Eggs, 3. - Flour, 4 tablespoonfuls. - -Put the water and butter into a double boiler and set on the range. -Mix the sugar, flour, and corn starch together; grate in the lemon -rind, add the juice and beaten yolks of the eggs. When the water in -the boiler is scalding hot, stir in the mixture, and cook till of -the consistency of cold honey, stirring now and then to ensure even -cooking. Remove from the fire; when cool, pour into deep pie tins, -lined with good pastry. When done, meringue with the whites of the eggs. - - -COCOANUT PIE - - Desiccated Cocoanut, 1/2 cup. - Eggs, 2. - Butter, size of an egg. - Milk, 1 cup. - Sugar, 1 small cup. - -Soak the cocoanut in the milk, add the beaten egg, sugar, and butter -melted. Line a pie-pan with rich pastry, put in the filling, and bake. -The white of one of the eggs may be used as a meringue, if desired. - - -WASHINGTON CREAM PIE - - Crust: - Eggs, 6. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - Sugar, 1 cup. - Lemon juice, 2 teaspoonfuls. - -Beat the yolks of the eggs till very thick; add the sugar, vanilla, -and lemon juice. Beat the whites of the eggs very stiff, fold half -the whites into the yolk and sugar, then half the flour, then the -remainder of the whites and the rest of the flour. Divide this batter -into two pie-pans and bake. When cold, split each cake and put in the -filling. - - Filling: - Milk, 2 cups. - Eggs, 2. - Flour, 1/2 cup. - Butter, 2 tablespoonfuls. - Sugar, 1 cup. - Vanilla, 1-1/2 teaspoonfuls. - -Put three-fourths of the milk into a double boiler, together with the -milk, and set on the range. Beat the eggs very light; add the sugar, -flour, and the remainder of the milk. Beat till perfectly smooth, and -when the milk in the boiler is scalding hot, stir in the mixture. Beat -till smooth, and cook thoroughly; when cool, add the vanilla. If made a -day or two before serving, and kept on ice, the quality of these pies -is greatly improved. - - -PRUNE PIE - - Prune, marmalade, 1 pint. - Egg, 1. - Lemon, 1. - Sugar, 1/2 cup. - -To the marmalade add the grated rind and juice of the lemon, sugar, and -beaten yolk of egg; put into a pie-pan lined with good paste and bake -till the crust is done; remove from oven and meringue with the white -of the egg. - - -APPLE PIE - -Line a pie-pan with rich paste, sprinkle over the bottom a little flour -and sugar. Fill with apples cut in thin slices. The pan should be -slightly rounding full. Sprinkle a little flour and sugar, according -to the tartness of the fruit. Add two tablespoonfuls of water, and a -few small pieces of butter. Moisten the edge of the paste and put on -the upper crust, press down the edges, trim, make several perforations -in the top to allow the steam to escape, brush the crust with a little -milk, and bake about forty-five minutes. - - -RHUBARB PIE - - Pie paste. - Rhubarb, 4 cups. - Sugar, 1 large cup. - Nutmeg. - Salt. - Flour. - -Line a pie plate with paste rolled a little thicker than a dollar. -Strip the skin off the rhubarb and cut the stalk into half-inch -lengths. Fill the plate an inch deep, and to a quart of rhubarb add a -large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg -on top, with a little flour. Cover with a rich crust and bake in a -quick oven until the pie loosens from the dish. - - -BLUEBERRY PIE - -Line a pie-pan with pie paste. Put in the berries half an inch deep, -and to one quart of berries put a teacup of brown sugar; sift a -teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. -Cover with the top crust, pressing down the edges tightly. Trim and -bake in a good oven forty-five minutes. This pie is the typical berry -pie. - - - - -_CAKE_ - - -FROSTING - - Egg white, beaten stiff, 1. - Corn starch, 1 teaspoonful. - Powdered sugar, 9 tablespoonfuls. - Lemon or orange juice, 1 teaspoonful. - -Mix and beat together. - - -SUNSHINE CAKE - - Egg whites, 6. - Egg yolks, 3. - Sugar, granulated, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Mix and bake as for Favorite Sponge Cake, flavor with - - Grated rind of lemon. - Juice of 1/2 orange. - - -ORANGE CAKE - -If boiled icing flavored with orange is used, the result will be orange -cake. - - -ANGEL CAKE - - Flour, 1 cup sifted 5 times. - Lemon juice, 2 teaspoonfuls. - Powdered sugar, sifted, 1 cup. - Egg whites, 11 beaten to stiff froth. - Vanilla, 2 teaspoonfuls. - -Stir the sugar into the whites very lightly and carefully, adding the -vanilla, after which add the flour, stirring quickly and lightly. Pour -into a bright, clean cake dish, which should not be buttered or lined. -Bake at once in a moderate oven about forty minutes. Test it with a -broom splint. When done, let it remain in the cake tin, turning it -upside down, with the sides resting on two saucers, so that a current -of air will pass over and under it. - - -SPONGE SHEET - -Use and make the ingredients the same as for Simple Sponge Cake, but -bake in a sheet. Before baking, sprinkle a generous quantity of the -following mixture on top:-- - -Mix an equal quantity of granulated sugar and chopped almonds and add a -small pinch of ground cinnamon. This produces a delicious crust. Bake -in a buttered and floured pan, and remove from the pan as soon as done. - - -SIMPLE SPONGE CAKE - - Eggs, 6. - Sifted granulated sugar, 1 cup. - Flour, 1 scant cup. - -To the eggs add sugar, and beat with a wire egg beater till the mixture -is thick and light colored. Then add the flour, folding it in gently. -Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. -When done, invert the pan, letting it rest on cups till the cake is -cool, when it can easily be taken out. Thus suspended from the bottom -of the pan, the cake is stretched by its own weight, which makes -it lighter and more elastic than if left to fall by its weight in -cooling. The quantity given will make a small loaf cake, or two layers. - - -FAVORITE SPONGE CAKE - - Eggs, 6. - Granulated sugar, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Sift the flour and sugar four or five times. Beat the whites of the egg -to a stiff froth, adding the lemon juice. When half beaten, fold in -carefully in regular order the sugar, well-beaten yolks of eggs, and -the flour. Bake in a moderate oven. - - -NUT SPONGE CAKE - - Eggs, 7. - Water, 1/4 cup. - Lemon extract, 1/4 teaspoonful. - Ground English walnut, 3/4 cup. - Sugar, 1-1/4 cups. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - -Beat the yolks of the eggs till thick; boil sugar in water till it -spins a thread. Pour this into the yolks, beating all the time till -cool. Add the vanilla and lemon extract; mix flour with walnuts; mix -all together, and lastly stir in the stiffly-beaten whites. Bake in -tins lined with greased paper. - - -MARGUERITES - - Egg white, 1, partly beaten. - Sugar, 2 tablespoonfuls. - Chopped walnuts, 1/2 cup. - -Stir together and spread on crackers, one inch wide by three or four -inches long. Bake a light brown. - - -SPONGE JELLY CAKE - - Eggs, 5. - Lemons, 1. - Sugar, 1 cup. - Flour, 1 cup. - -Beat the yolks till very thick, add sugar gradually, then the grated -rind and two tablespoonfuls of lemon juice. Fold in one-half of the -whites of the eggs, beaten very stiff, then one-half of the flour, the -other half of the whites, lastly the remainder of the flour. Bake in a -large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, -spread the jelly, and roll up. Wrap in the cloth and set aside to cool. - - -ALMOND MACAROONS - - Egg whites, 5. - Rind of 1 lemon. - Almond meal, 1 scant cup. - Sugar, 2 cups. - Flour, 1 cup. - -Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; -mix and add flour and almond meal. Drop on oiled pans in pieces the -size of a walnut, allowing plenty of room between each. Smooth with a -knife dipped in water. Bake a light brown. - - - - -_NUT BUTTER_ - - -NUT BUTTER - -Nut butter can be easily made in the home, but nearly all the prepared -nut foods on sale require expensive machinery and a steam plant to -produce, hence can not be made in the home. - -Peanuts and almonds are the nuts most suitable for making nut butter. -The other varieties are difficult to blanch and do not make good -butter. The best variety of peanuts for making nut butter is the -Spanish shelled. They are the most easily blanched. Removing the skins -from the nuts after they are shelled is called blanching. Peanuts can -not be blanched unless they have been thoroughly heated. - -To properly cook peanuts is the essential thing to produce a healthful, -palatable nut butter. This can be accomplished if care is exercised. -There are three ways of cooking them: namely, baking or roasting, -boiling, and steaming. The baking process is the easiest way, but care -should be used not to scorch them. Scorched or burnt peanuts are unfit -to use in any form. - - -PROCESS NO. 1 - -Put a layer of peanuts about one-half inch deep in a dripping-pan and -place on perforated shelf in a moderate oven. Allow them to bake slowly -for about one hour. Cook them until they are a light brown or straw -color. Shake the pan or stir the peanuts every few minutes. When the -kernels begin to crack and pop they brown very quickly and should be -watched closely. - -A splendid way to cook them is to fill a tight-covered dish about -two-thirds full, place in the oven, and shake occasionally. When cooked -this way, they are not so liable to burn, and they retain their flavor -better. When they have cooked sufficiently, spread out at once. When -they have become quite cool, blanch as follows: This can be done by -rubbing them in the hands, or what is better, a coarse bag, or take -a piece of cloth and fold the ends together, forming a bag. Another -good device is a screen made of coarse wire. Rub them until the skins -are loose. The chaff can be removed by using a fan or by pouring them -from one dish to another where the wind is blowing. Look them over -carefully, removing defective nuts and foreign substances. - -The next step is to grind them. The most practical family mill we -know of for grinding nuts, etc., is the Quaker City Mill (see cut and -description of same in this book). - -Always grind freshly cooked nuts, as they do not make good butter when -left a day or two after being cooked. - - -PROCESS NO. 2 - -Thoroughly heat the nuts in an oven, but do not let them brown. Allow -them to cool, then blanch as described in process No. 1. Boil them from -three to four hours, until they are tender. Drain, spread out on tins, -and thoroughly dry them; then grind them through the mill. - - -PROCESS NO. 3 - -Heat and blanch the same as for No. 2. Grind them through a meat -chopper or the nut butter mill loosely adjusted. Then cook them in a -steam cooker about four hours. When tender, drain, spread on tins, and -thoroughly dry them. Then run them through the mill tightly adjusted. - - -SALTED NUT BUTTER - -Prepare nuts as described in process No. 1. Sprinkle salt on the -kernels when grinding. It is much more preferable to grind the salt in -with the nuts than to mix it in the butter. - - -ALMOND BUTTER - -Almond butter is more difficult to make than peanut butter, on account -of the difficulty in removing the skins. Dry heat does not loosen the -skins as it does the peanut. To blanch almonds, soak them in boiling -water from two to five minutes; then the skins become loose and can -be pinched off by pressing on the nut with the thumb and finger; the -skins will crack and the kernel pop out. Dry them in a slow oven until -they become thoroughly dry and crisp, taking care not to burn them. -Then grind them through a loosely adjusted mill. Place on tins or on a -cloth stretched over the stove until perfectly dry. Then grind then in -the nut butter mill tightly adjusted. - -This makes excellent butter if the almonds are first-class and sweet. - - -BRAZIL NUT BUTTER - -Remove the brown, woody skins with a sharp knife and put the nuts -through the mill. They may have to be broken up before they can be -ground. This butter is very good, but somewhat expensive. It is cheaper -to buy the nuts already shelled. - - -PEANUT MEAL - -Heat the peanuts sufficiently to remove the skins, but do not brown -them. Blanch and look over. Boil or steam them until tender, taking -care to have them quite dry when done. Drain off all the water possible -and put them through a colander. Put on tins suspended over the stove, -or in a slow oven, with the door open, taking care not to brown them. -When perfectly dry and hard, grind through the mill loosely adjusted. -If it is not fine enough, spread out to dry some more, pass through the -mill again more tightly adjusted, but if the mill is too tight, it will -grind it into butter. A good plan is to rub it through a flour sieve. - - -NUT BUTTER FOR THE TABLE - -Put one-half the amount of butter required for the meal into a bowl and -dilute with an equal quantity of water, adding a little of the water at -a time, beating it thoroughly with a fork until it is smooth and light. -Enough water should be used to make it the proper consistency to spread -nicely. An egg beater or wire potato masher is an excellent utensil for -mixing. A little salt can be added if desired. Nut butter when mixed -with water does not keep but a few hours. - - -PEANUT CREAM - -Cook the peanuts until they just begin to turn brown. Then make into -butter, ground as fine as possible. Emulsify with water until it is -the consistency of milk. Then put in double boiler and cook until it -has become as thick as ordinary cream. A little salt can be added if -desired. Serve it hot or cold as preferred. It can be made into milk by -adding a little water. - - - - -_VEGETARIAN DIRECTORY_ - - -VEGETARIAN RESTAURANTS AND CAFES - -VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal. - -VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal. - -VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal. - -GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash. - -VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W. - -VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich. - -VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia. - -HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, -Ill. - -VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb. - -VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark. - -VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo. - -VEGETARIAN CAFE, 322-1/2 North Tejon Street, Colorado Springs, Colo. - -THE HYGEIA, Washington Avenue, Battle Creek, Mich. - -HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa. - -VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash. - -HYGIENIC RESTAURANT, Sheridan, Wyo. - -HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis. - -HYGIENIC CAFE, 426 State Street, Madison, Wis. - -PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo. - -NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich. - -VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn. - -VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y. - -THE LAUREL, 11 West Eighteenth Street, New York City. - -HEALTH RESTAURANT, 391 Sixth Avenue, New York City. - -HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C. - -RESTAURANT, 307 Madison Street, Fairmont, W. Va. - -THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah. - - -DIRECTORY OF SANITARIUMS - -BATTLE CREEK SANITARIUM, Battle Creek, Mich. - -CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill. - -PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION, -Room 203, Parrott Building, 825 Market Street, San Francisco, Cal. - -ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal. - -SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal. - -SACRAMENTO TREATMENT ROOMS, 719-1/2 K Street, Sacramento, Cal. - -EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal. - -SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco, -Cal. - -PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore. - -VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C. - -VICTORIA TREATMENT ROOMS, Victoria, B. C. - -PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal. - -ARIZONA SANITARIUM, Phoenix, Ariz. - -SPOKANE SANITARIUM, Spokane, Wash. - -COLLEGE PLACE TREATMENT ROOMS, College Place, Wash. - -SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal. - -TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash. - -SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash. - -WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash. - -COLORADO SANITARIUM, Boulder, Colo. - -IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia. - -NEBRASKA SANITARIUM, College View, Neb. - -NEW ENGLAND SANITARIUM, Melrose, Mass. - -SOUTHERN SANITARIUM, Graysville, Tenn. - -KEENE SANITARIUM, Keene, Tex. - -PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa. - -MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis. - -DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich. - -JACKSON SANITARIUM, 106 First Street, Jackson, Mich. - -BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y. - -THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill. - -PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill. - -LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark. - -NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn. - -PIEDMONT VALLEY SANITARIUM, Hildebran, N. C. - -ST. LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis, -Mo. - -KNOWLTON SANITARIUM, Knowlton, Quebec. - -NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland. - -CATERHAM SANITARIUM, Caterham, Surrey, England. - -LEICESTER SANITARIUM, 80 Regent Street, Leicester, England. - -BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland. - -FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg, Germany. - -INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland. - -NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway. - -SKODSBORG SANATORIUM, Skodsborg, Denmark. - -FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark. - -OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden. - -CAPE SANITARIUM, Plumstead, Cape Colony, South Africa. - -SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia. - -AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia. - -CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand. - -SAMOA SANITARIUM, Apia, Samoa. - -GUADALAJARA SANITARIUM, Guadalajara, Mexico. - -CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India. - -JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan. - -WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C. - - -DIRECTORY OF SANITARIUM FOOD FACTORIES - -BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich. - -SANITARIUM FOOD COMPANY, Sanitarium, Cal. - -PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore. - -COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo. - -SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W., -Australia. - -UNION COLLEGE BAKERY, College View, Neb. - - - - -INDEX - - -BAKERY AND BREAKFAST DISHES - -Baked Corn Pie, 198 - -Boston Brown Bread, 201 - -Corn Gems, 196 - -Corn Bread, 199, 200 - -Gems, 196, 197 - -Granose Puffs, 197 - -Griddle Cakes, 198 - -Georgia Pones, 201 - -Hoe Cake, 199 - -Popovers, 198 - -Vegetarian Hot Cakes, 197 - - -BEVERAGES - -Apollinaris Lemonade, 176 - -Caramel-Cereal, 173 - -Chocolate, 173 - -Fruit Nectar, 173 - -Fruit Cups, 175 - -Lemonade, 175 - -Mint Julep, 174 - -Orangeade, 176 - -Pineapple Lemonade, 176 - -Strawberry Sherbet, 174 - - -CAKE - -Angel, 235 - -Almond Macaroons, 238 - -Frosting, 235 - -Marguerites, 237 - -Orange, 235 - -Sunshine, 235 - -Sponge Sheet, 236 - -Sponge, Simple, 236 - -Sponge, Favorite, 237 - -Sponge, Nut, 237 - -Sponge, Jelly, 238 - - -CEREALS - -Cracked Wheat, 180 - -Corn Meal Mush, 183 - -Farina, 181 - -Graham Porridge, 183 - -Graham Porridge with Dates, 184 - -Gluten-Granola Mush, 184 - -Oatmeal, 180 - -Pearl Wheat, 181 - -Pearl Barley, 181 - -Rolled Oats, 180 - -Rice, 182 - -Rice, with Raisins, 183 - -Rice, Browned, 183 - - -EGGS - -A la Mode, 166 - -Baked in Tomato Cases, 168 - -Curdled, 166 - -Cream Shirred, 167 - -Floated, 167 - -Jellied, 167 - -Mumbled, 168 - -Omelet Souffle, 163 - -Omelet, Plain, 164 - -Omelet, Protose, 164 - -Omelet, Gluten, 165 - -Omelet, Rice, 165 - -Omelet, Apple, 165 - -Omelet, Granose, 165 - -Omelet with Tomato, 165 - -Omelet, Onion, 166 - -Omelet, Green Pea, 166 - -Omelet, Asparagus, 166 - -Poached on Toast, 169 - -Poached on Granose, 170 - -Scrambled with Sugar Corn, 169 - -Scrambled with Onions, 169 - -Scrambled with Protose, 169 - -Scrambled with Parsley, 169 - -Shirred, 167 - - -ENTREES - -Braized Protose and Cabbage, 83 - -Braized Protose, 85 - -Baked Protose with Macaroni, 86 - -Bean Croquettes, 99 - -Bean and Nut Loaf, 100 - -Baked Potpie, 101 - -Baked Eggplant a la Creme, 102 - -Boiled Macaroni (plain), 105 - -Baked Macaroni, with Egg Sauce, 108 - -Baked Stuffed Tomatoes, 114 - -Cream Nut Loaf, 74 - -Cereal Roast, 75 - -Chicken Croquettes, 77 - -Corn Fritters, 96 - -Carrot Souffle, 100 - -Creamed Macaroni, 107 - -Dressing, 69, 70 - -Dried Pea Croquettes, 76 - -Egg Mixture for Croquettes, etc., 78 - -Escalloped Protose, 87 - -Eggplant with Protose, 88 - -Egg Macaroni, 108 - -Fillets of Vegetable Salmon, 67 - -Frijoles with Protose Mexicano, 79 - -Fricassee of Protose with Potato, 79 - -Frizzled Protose in Eggs, 87 - -Green Corn and Tomato, 79 - -Golden Nut Chartreuse, 91 - -Green Corn Chowder, 98 - -Green Corn Nut Pie, 103 - -Hamburger Loaf, 73 - -Hashed Protose Croquettes, 77 - -Imperial Nut Roast, 74 - -Lentil Hash, 92 - -Lentil Fritters, 92 - -Lentil Patties, 93 - -Lentil Roast, 94 - -Lentil Nut Roast, 94 - -Mock White Fish, 67 - -Mock Turkey with Dressing, 69 - -Mock Veal Loaf, 71 - -Mock Chicken Rissoles, 80 - -Mock Chicken Pie, 102 - -Macaroni a l'Italienne, 105 - -Macaroni and Kornlet, 106 - -Macaroni with Tomato Sauce, 106 - -Macaroni Cutlets, 107 - -Macaroni in Cream, 107 - -Macaroni with Apple, 109 - -Macaroni and Cheese, 109 - -Macaroni with Granola, 110 - -Macaroni Croquettes, 110 - -Macaroni Neapolitaine, 111 - -Macaroni (Spanish), 111 - -Macaroni with Tomato, 111 - -Nuttolene Roast, 71 - -Nut and Granola Roast, 73 - -Nut and Tomato Roast, 76 - -Nut Fricassee, 78 - -Nut and Vegetable Stew, 81 - -Nut Lisbon Steak, 85 - -Noodles, 97 - -Nut and Vegetable Pie, 104 - -New England Boiled Dinner, 80 - -Okra Gumbo, 101 - -Pea Croquettes, 96 - -Protose Roast, Olive Sauce, 68 - -Protose with Browned Potato, 78 - -Protose Fricassee, 82 - -Protose Steak Smothered in Onions, 82 - -Protose Smothered with Tomatoes, 83 - -Protose Pot Roast, 83 - -Protose Steak with Potatoes, 84 - -Protose Pilau, 84 - -Protose Patties, 84 - -Protose Cutlets, 89, 85 - -Protose Hash, 113 - -Protose and Tomato, 86 - -Protose Jambalaya, 88 - -Protose Chartreuse, 90 - -Protose Steak, 90 - -Protose Steak a la Tartare, 90 - -Protose or Nuttolene Cutlets, 91 - -Protose and Rice Chowder, 97 - -Protose, Stewed (Spanish), 81 - -Rice, Spanish, 96 - -Roast Duck, 70 - -Roast of Protose, 72 - -Ragout of Protose, 89 - -Rice Mold, 95 - -Rice and Banana Compote, 95 - -Rice and Egg Scramble, 96 - -Squash Fritters, 99 - -Scotch Pea Loaf, 100 - -Scalloped Macaroni, 112 - -Spaghetti in Tomato Sauce, 113 - -Tomato Pie, 105 - -Vegetarian Roast, 72 - -Vegetable Oyster, 98 - -Vegetable Oyster Pie, 103 - -Vermicelli Nut Pie, 104 - -Vegetarian Hamburger Steak, 113, 114 - -Vegetarian Sausage, 114 - -Walnut Lentil Patties, 93 - -Walnut Lentils, 93 - -Walnut Loaf, 75 - -Walnut Roast, 75 - - -HYGIENE OF COOKING - -Boiling, 9 - -Baking, 12 - -Braizing, 12 - -Broiling, 12 - -Milk, 11 - -Steaming, 11 - -Stewing, 11 - - -NUT BUTTER - -Almond, 243 - -Brazil, 244 - -For Table, 245 - -Process of Making, 241 - -Peanut Meal, 244 - -Peanut Cream, 245 - -Salted, 243 - - -PIES - -Apple, 231 - -Blueberry, 232 - -Chocolate Custard, 226 - -Cocoanut, 229 - -Custard, Baker's, 228 - -Lemon, 228 - -Mince, 227 - -Pastry Dough for, 225 - -Pumpkin, 226, 225 - -Prune, 230 - -Rhubarb, 231 - -Washington Cream, 229 - - -PUDDINGS - -Apple Nut, 214 - -Apple (Baked), 217 - -Adelaide, 221 - -Brown Betty, 206 - -Banana Tapioca, 209 - -Bread, 216 - -Corn Starch Blanc Mange, 207 - -Caramel Custard, 212 - -Custard, Plain, 212 - -Cream Rice, 214 - -Cabinet, 218 - -Cream Sago, 219 - -Cereal, 221 - -Date, 221, 209 - -Farina Mold, 205 - -Floating Island, 207 - -Fig, 220 - -Granose Mold, 208 - -Lemon Apple, 205 - -Lemon Omelet, 210 - -Lemon Honey, 211 - -Pineapple Tapioca, 208 - -Prune Tapioca, 215 - -Prune, 215 - -Pressed Fruit, 216 - -Plum, 218 - -Rice, 213, 210 - -Strawberry Short Cake, 206 - -Strawberry Granose, 207 - -Sago Fruit, 209 - -Strawberry Souffle, 211 - -Sanitas Chocolate, 214 - -Snow, 217 - -Steamed Fruit, 219 - -Sponge, 220 - -Tapioca Custard, 213 - - -SALADS - -Almond, 17 - -Asparagus and Protose, 26 - -Asparagus and Cauliflower, 27 - -Asparagus, 28 - -Brazilian, 18 - -Beet, 25 - -Beet and Potato, 27 - -Brussels Sprout, 28 - -Cabbage, 24 - -Carrot and Beet, 25 - -Date and Celery, 28 - -English, 21 - -Fruit, 19 - -Lima Bean, 23 - -Lettuce, 24 - -Macedoine, 28 - -Normandy, 18 - -Nesslerode, 19 - -Nut and Fruit, 22 - -Nut, 22 - -Protose, 20 - -Protose and Celery, 20 - -Pea and Onion, 21 - -Pea and Tomato, 23 - -Salad la Blanche, 24 - -Stuffed Beet, 25 - -Tomato Mayonnaise, 22 - -Turnip and Beet, 26 - -Vegetarian Chicken, 17 - -Waldorf, 19 - -Water Lily, 21 - - -SALAD DRESSINGS - -Boiled, 32 - -Cream (Plain), 33 - -Cream, 33 - -French, 34 - -Golden, 35 - -Green Mayonnaise, 36 - -Lettuce, 34 - -La Blanche, 36 - -Mayonnaise, 31 - -Nut or Olive Oil, 35 - -Oil (Sour), 35 - -White, 32 - -White Cream, 34 - - -SOUPS - -Artichoke, 59 - -Barley and Nut, 51 - -Bean and Tomato, 46 - -Brown Bean, 53 - -Bean Tapioca, 54 - -Bread Bisque, 56 - -Croutons for, 40 - -Corn and Tomato, 48 - -Cereal Consomme, 48 - -Celery and Tomato, 59 - -Creole, 61 - -Chocolate, 62 - -Egg Balls for, 40 - -Egg Dumplings, 41 - -Foundation of Cream, 40 - -Family Favorite, 57 - -Fruit, 61, 64 - -German Lentil, 50 - -Green Pea, 55 - -Impromptu, 60 - -Julienne, 45 - -Kinds of, 39 - -Lentil and Tomato, 51 - -Lentil and Nut, 52 - -Lima Bean, 56 - -Mock Chicken, 43 - -Noodles for, 41 - -Nut Chowder, 42 - -Nut, French, 42 - -Nut and Olive, 52 - -Nut Noodle, 52 - -Nut and Pea, 53 - -Nut and Bean, 53 - -Nut and Asparagus, 53 - -Nut Meat Broth, 58 - -Nut and Cream of Corn, 59 - -Pea, with Vegetable Stock, 58 - -Palestine, 61 - -Rice and Nut, 51 - -Rice, 55 - -Rolled Oats, 57 - -Sago, 54 - -Savory Potato, 58 - -Swiss Lentil, 48 - -Spring Vegetable, 49 - -Tomato, 46 - -Tomato-Vermicelli, 46 - -Tomato and Okra, 47 - -Turnip and Rice, 50 - -Tomato Bisque, 56, 57 - -Vegetable, Plain, 44 - -Vegetable Bouillon, 41 - -White Soubise, 45 - -White Swiss, 47 - -White Bean, 54 - - -SAUCES - -Brown Regency, 150 - -Brown, 155, 156 - -Bread, 157 - -Cream Tomato, 154 - -Cream, 156 - -Egg, 156 - -German, 152 - -Golden, 157 - -Hollandaise, 151 - -Hard, 157 - -Imperial, 151 - -Ideal Chili, 153 - -Lemon, 159 - -Mint, 152 - -Nut Gravy, 154 - -Olive, 150 - -Orange, 158 - -Parsley, 156 - -Plum Pudding, 159 - -Tomato, 153 - -Tomato Cream, 154 - -Vegetable Soup Stock, 149 - -Vanilla, 158 - -White Cream, 152 - -Walnut Gravy, 155 - - -TOASTS - -American or French, 188 - -Asparagus, 192 - -Apple, 192 - -Apricot, 192 - -Boston Cream, 189 - -Berry, 191 - -Banana, 191 - -Cream, 188 - -Date, 190 - -Date with Walnuts, 192 - -Milk, 188 - -Nun's, 189 - -Nut Gravy, 189 - -Nuttolene on, 191 - -Prune Whipped, 190 - -Prune, 190 - -Protose, 190 - -Tomato, 192 - - -VEGETABLES - -Asparagus, 127 - -Asparagus Pompadour, 128 - -Asparagus with Eggs, 129 - -Asparagus with Green Peas, 129 - -Asparagus, Stewed, 128 - -Beans, Baked, 129, 130 - -Beans, Puree of, 130 - -Beans, Stewed, 130 - -Beans, Baked with Tomato, 131 - -Beans, String, 135 - -Brussels Sprouts, Plain, 140 - -Brussels Sprouts, Saute, 140 - -Brussels Sprouts, Baked, 141 - -Beets, 141 - -Beet Greens, 141 - -Beet Stalks, 141 - -Beets and Potatoes, 142 - -Beets, Baked, 142 - -Beets, Boiled, 142 - -Beets, Young, 142 - -Beet and Potato Hash, 143 - -Celery, Plain, 125 - -Celery, Stewed, 126 - -Chestnuts, Creamed, 127 - -Corn, Green, Stewed, 134 - -Corn, Green, Boiled, 135 - -Cauliflower, Cream Sauce, 136 - -Cauliflower, Baked, 136 - -Cauliflower, Tomato Sauce, 136 - -Cauliflower, Stewed, 137 - -Cauliflower, Boiled, 137 - -Cauliflower, Browned, 137 - -Cabbage and Cream, 137 - -Cabbage, Baked, 138 - -Cabbage with Tomato, 139 - -Cabbage, Scalloped, 139 - -Cabbage, Holland Cream, 139 - -Cabbage, Ladies', 140 - -Carrots, French, 145 - -Carrots, a la Creme, 145 - -Carrots with Egg Sauce, 145 - -Carrots, Puree of, 145 - -Cucumbers, 146 - -General Directions, 118 - -Lentils, Oriental Style, 126 - -Lentils, with Onions, 127 - -Onions, 131 - -Onions, Baked, 132 - -Onions, Stuffed, 132 - -Oysters, Mock, 125 - -Oysters, Vegetable, 125 - -Potatoes, 119 - -Potatoes, Mashed, 121 - -Potato Puffs, 121 - -Potatoes, Minced, 121 - -Potatoes, Scalloped, 122 - -Potatoes, Hashed, 122 - -Potatoes, New, and Cream, 123 - -Potatoes, a la Creme, 123 - -Potatoes, a la Delmonico, 123 - -Potato Croquettes, 124 - -Peas, 128 - -Peas, Puree of, 134 - -Peas, Green, 135 - -Parsnips, Baked, 143 - -Parsnips, in Egg Sauce, 143 - -Parsnips, Stewed, 143 - -Salsify, Stewed, 124 - -Succotash, 131 - -Spinach, 133 - -Squash, Summer, 133 - -Squash, Hubbard, 133 - -Turnips, Young, 144 - -Turnips, Mashed, 144 - -Turnips, Boiled, 144 - -Tomatoes, Scrambled, 132 - - - * * * * * - - - Quaker City Peanut Butter Mill - - [Illustration] - - Price of Mill $4.00 - - This mill is tinned and has a ball bearing. Grinds dry, wet or - oily substances. Weight ten pounds, capacity five pounds peanut - butter per hour. This is not a cheap meat mill which will not - grind fine, but a thoroughly practical grinding mill constructed - on the same principles as our large mills, which have been used so - successfully throughout the world for nearly a generation. It is a - general grinding mill for family use, and is sold at a price within - the reach of every family. The importance of pure food can not be - overestimated. The surest way to get it is to do your own grinding, - thus having the article freshly ground as you use it, and avoiding - the danger of injurious adulterations. This mill is adapted to - grinding or pulverizing any of the following articles:-- - - Coffee, peanuts or nuts of any kind, all wet or oily substances, - corn meal, cracker dust, bread crumbs, cracked wheat and oats, - horseradish, and cooked meats, spices, herbs, and roots, vanilla - beans and pods when mixed with sugar and ground together for - flavoring; raisins, with or without seeds for marmalade, cocoanuts, - etc. Peanut butter is said to be superior to codliver oil for - consumptives. Send for circular containing directions for making - peanut butter. - - MANUFACTURED BY - - The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa. - - Canal and Randolph Sts., Chicago, Ill. - - VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL. - - - Vegetarian Cooking Oil - - [Illustration] - - A pure vegetable shortening, made by a combination of the best food - oils so blended as to give the delicate flavor of pure olive oil. - A superior salad oil, a cheap, successful oil for all kinds of - shortening. - - 1/2 gal. can, $0.75 10 gal. case, 11.50 - - - Grape Juice and Cider - - [Illustration] - - Our Grape Juice is made from the best California grapes carefully - selected, filtered, and put up by a process that keeps the juice - from fermenting. - - Apple Cider is made from sound ripe apples cored, washed and free - from worms. - - Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35 - - - SANITARIUM FOOD COMPANY - Sanitarium, California - - BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, - California; And Salt Lake City and Provo, Utah. - - - _Among the recipes in this cook-book are a large number in which - Sanitas Nut Foods are used, particularly Protose and Nuttolene. A - trial of these dishes will convince the most scientific cook and - the greatest lover of good things, of the important place in the - "meatless menu" occupied by these preparations._ - - _NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd., - Battle Creek, Mich. Their manufacture is protected by patents - issued by the patent bureaus of the United States and foreign - countries only after the most rigid scrutiny of the claims - presented by the manufacturers. - - _SANITAS_ Protose and Nuttolene are the only successful and - scientific meat substitutes on the market. - - _SANITAS FOODS_ are sold by reliable dealers in all parts of the - country. In case your dealer does not carry them, write us - for information about our "easy way of supplying you direct - from factory." The Sanitarium Food Co., St. Helena and San - Francisco, Cal., carry a full line of our products. - - - Wheeling, W. Va. - - I have been a vegetarian for several years, and as long as I - can procure your Protose, Malted Nuts and Nut Butter, I have no - desire to go back to the flesh pots. - You shall hear from me again. - - Yours very respectfully - F. H. H. - - - SANITAS NUT FOOD CO., Ltd. - Battle Creek, Michigan - - - * * * * * - - - Transcriber's Notes: - - Obvious errors in punctuation and capitalization have been corrected. - The spelling of the original has been preserved and the hyphenation - has not been standardized. - - Page 32, "tablepoonfuls" changed to "tablespoonfuls" - (froth, 6 tablespoonfuls) - Page 55, "and" changed to "an" (simmer half an hour) - Page 56, "prefectly" changed to "perfectly" (until perfectly soft) - Page 62, "Chopped ice" changed to "Chipped ice" - Page 125, "salt" changed to "salty" (get too salty.) - Page 243, "diffcult" changed to "difficult" (more difficult to make) - Page 244, "prefectly" changed to "perfectly" (When perfectly dry) - - - - - -End of Project Gutenberg's The Vegetarian Cook Book, by E. G. Fulton - -*** END OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - -***** This file should be named 43879-8.txt or 43879-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/3/8/7/43879/ - -Produced by Feòrag NicBhrìde, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - -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. Special rules, -set forth in the General Terms of Use part of this license, apply to -copying and distributing Project Gutenberg-tm electronic works to -protect the PROJECT GUTENBERG-tm concept and trademark. 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Thus, we do not necessarily -keep eBooks in compliance with any particular paper edition. - -Most people start at our Web site which has the main PG search facility: - - www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/43879-8.zip b/old/43879-8.zip Binary files differdeleted file mode 100644 index be789d4..0000000 --- a/old/43879-8.zip +++ /dev/null diff --git a/old/43879.txt b/old/43879.txt deleted file mode 100644 index 3429d6e..0000000 --- a/old/43879.txt +++ /dev/null @@ -1,8718 +0,0 @@ -The Project Gutenberg EBook of The Vegetarian Cook Book, by E. G. Fulton - -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 Vegetarian Cook Book - Substitutes for Flesh Foods - -Author: E. G. Fulton - -Release Date: October 3, 2013 [EBook #43879] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK THE VEGETARIAN COOK BOOK *** - - - - -Produced by Feorag NicBhride, Petra A and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - [Transcriber's Note: Italic text is represented by _underscores_. - Small capitals in the original have been converted to all capitals.] - - - - - SUBSTITUTES FOR FLESH FOODS - - Vegetarian - Cook - Book - - - _By_ E. G. FULTON - - - PACIFIC PRESS PUBLISHING COMPANY - OAKLAND, CALIFORNIA - - - _Entered According to Act of Congress in the year 1904, by_ - PACIFIC PRESS PUBLISHING COMPANY - - _In the Office of the Librarian of Congress, Washington, D. C._ - - ALL RIGHTS RESERVED - - - - -WHY I WAS IMPRESSED TO WRITE A COOK BOOK. - - -It must appeal to the judgment of every thinking man and woman that the -human family are more in need of sound, wholesome advice as to what -they should eat and drink than ever before. The number of physicians -and dentists increases each year at an alarming rate, but the aches -and ills of the suffering people do not lessen. Thousands of people -find themselves in a deplorable condition, with stomachs almost worn -out, having depended largely upon predigested foods and a long list of -so-called "dyspepsia cures." - -The amount of patent medicines, "sure cures," consumed by the people in -the United States is enormous, and is increasing every year. It must -be apparent to all students of the past century that the people of the -present are not enjoying the same degree of health as our ancestors, -nor have we any assurance that things will improve unless some radical -change is made. - -Disease among cattle, poultry, and fish has increased so alarmingly -in the last few years that we should no longer depend on the animal -kingdom for food. We should look to the grains, nuts, vegetables, and -fruits for a better dietary than can be prepared from the flesh of -animals likely to be contaminated with tuberculosis, cancer, and other -diseases. - -In writing this book, the author has treated the subject from the -commonly accepted definition of the term vegetarianism, which means -to abstain from flesh food, but allows the use of eggs, milk, and -its products. After years of experience in conducting vegetarian -restaurants in several cities and making a study of the food question, -he thinks he can bestow no greater gift upon the people than to place -before them a book containing instruction in the preparation of -wholesome dishes that will build up in place of tearing down the body. - -In this work I do not claim to have reached perfection, nor to have -exhausted the category of wholesome preparations and combinations -within the domain of vegetarianism. In our efforts to teach how to live -without the use of flesh foods, we find we have only begun to discover -the inexhaustible resources of the great vegetable kingdom in the -boundless wealth of varied hygienic foods. - -E. G. F. - - - - -CONTENTS - - - BAKERY AND BREAKFAST DISHES .... 196-201 - - BEVERAGES ...................... 173-176 - - CAKE ........................... 235-238 - - CEREALS ........................ 180-184 - - EGGS ........................... 163-170 - - ENTREES ........................ 67-114 - - HYGIENE OF COOKING ............. 9-12 - - NUT BUTTER ..................... 241-245 - - PIES ........................... 225-232 - - PUDDINGS ....................... 205-221 - - SALADS ......................... 17-28 - - SALAD DRESSINGS ................ 31-36 - - SOUPS .......................... 40-64 - - SAUCES ......................... 149-159 - - TOASTS ......................... 188-192 - - VEGETABLES ..................... 115-146 - - - - -_HYGIENE OF COOKING_ - - -GOOD COOKING - -Good cooking is not the result of accident, a species of good luck, -as it were. There is reason in every process; a law governing every -chemical change. A course of medical lectures does not make a -physician, nor will a collection of choice recipes make a cook. There -must be a knowledge of compounding, as well as of compiling; of baking, -as well as of mixing; and above all, one must engage in the real doing. -Theory alone will not suffice; but experience, which practice only can -give, is of the utmost importance. - -Mention will be made under this head of those forms of cooking only -which enter into vegetarian cooking as usually understood. - - -BOILING - -The term "boiling," as applied to cookery, means cooking in a boiling -liquid. Many kinds of food need the action of water or other liquid, -combined with heat, to cook them in the best manner, and boiling is -one of the most common forms of cookery. When water becomes too hot -to bear the hand in it with comfort, it has reached one hundred and -fifty degrees, or the scalding point. When there is a gentle tremor -or undulation on the surface, one hundred and eighty degrees, or the -simmering point, is reached. When there is quite a commotion on the -surface of the water, and the bubbles breaking above it throw off -steam or watery vapor, two hundred and twelve degrees, or the boiling -point, is reached. After water reaches the boiling point it becomes no -hotter, no matter how violently it may boil. The excess of heat escapes -in the steam. This important fact is rarely understood by the average -cook, and much fuel is often needlessly wasted because of the mistaken -idea that rapidly boiling water cooks food more quickly. - -In all ordinary cooking, simmering is more effective than violent -boiling. The temperature of the water may be slightly raised by -covering the kettle. If sugar or salt or anything to increase its -density, is added to water, it takes longer for it to boil, but -its boiling temperature is higher. This explains why boiling sugar -syrup and boiling salt water are hotter than boiling fresh water. -Boiling effects partial destruction or removal of organic and mineral -impurities found in water, hence the importance of boiling the water -where such impurities exist. Boiling also expels all the air and the -gases which give fresh water its sparkle and vitality. Therefore, the -sooner water is used after it begins to boil, the more satisfactory -will be the cooking. - -Fresh water should be used when the object is to extract the flavor, or -soluble parts, as in soups and broths. Salt water should be used when -it is desired to retain the flavor and soluble parts, as in most green -vegetables. Cold water draws out the starch of vegetables. Boiling -water bursts starch grains, and is absorbed by the swelling starch, and -softens the cellulose in cereals and vegetables. - - -MILK - -In cooking some kinds of food, milk is used instead of water. Milk -being thicker than water, less of the steam escapes, and it becomes -hot sooner than water, adheres to the pan, and burns easily. At its -boiling temperature (214 degrees), the casein contained in milk is -slightly hardened, and its fat rendered more difficult of digestion. -By heating milk in a double boiler, these dangers are avoided. It then -only reaches a temperature of 196 degrees, and is called scalded milk. -The process is a form of steaming. - - -STEAMING - -Steaming is a process of cooking food over boiling water. It is a very -satisfactory and convenient method, without much loss of substance. It -takes a longer time than some other ways of cooking, but requires less -attention. There are two methods of cooking by steam: (1) In a steamer, -which is a covered pan, with perforated bottom. This is placed over -boiling water, and the steam carries the heat directly to the food. (2) -By means of a double boiler. By this method the heat is conveyed from -the boiling water, through the inner boiler to the food. When cooking -by steam, the water should boil steadily until the food is done. Watery -vegetables are made drier by steaming, and flour mixtures develop a -different flavor than when baked. - - -STEWING - -Stewing is cooking in a small quantity of water at a low temperature -for a long time, and is a form of boiling. The food loses less -nutriment when stewed than when rapidly boiled. - - -BAKING - -Baking is cooking by means of dry heat, as in a close oven. The -closely-confined heat of the oven develops flavors which are entirely -different from those obtained by other forms of cooking. The baking -of many kinds of food is as important as the mixing, and every cook -should thoroughly understand how to regulate the oven. Nearly all -flour mixtures, as bread, cakes, and many kinds of pudding, are more -wholesome when baked than when cooked in any other way. - - -BRAIZING - -Braizing is a combination of stewing and baking. Meat cooked in a -closely-covered stew-pan, so that it retains its own flavor and those -of the vegetables and flavorings put with it, is braized. Braized -dishes are highly esteemed. - - -BROILING - -Broiling, meaning "to burn," is cooking directly over, or in front of, -the clear fire, and is the hottest form of cooking. The intense heat, -combined with the free action of the air, produces a fine flavor quite -unlike that obtained in any other way. Pan broiling is broiling on a -hot surface instead of over hot coals. - - - - -_SALADS_ - - -SALADS - -All green vegetables that are eaten raw and dressed with acid, salt, -and oil, are included in the list of salads, and they should always be -served crisp and cool. Wash salad greens carefully, allowing them to -stand in cold or iced water until crisp. Drain and wipe dry with a soft -towel, taking care not to bruise the leaves, and keep in cool place -till serving time. If they are not thoroughly dried, the water will -collect in the bottom of the dish and ruin any dressing used. - -Pare cucumbers thickly, and remove a thick slice from each end; cut -into thin slices, or into one-half inch dice, and keep in cold water -until ready to serve, then drain thoroughly; crisp celery in cold water -also. - -Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice -at serving time. The list of vegetables suitable for salads is so long -that the question of kind is wholly a matter of choice. Asparagus, -peas, string beans, beets, cauliflower, etc., are all well utilized -in salads. Freshly cooked vegetables or left-overs may be used, but -all cooked vegetables must be cold and perfectly tender. By deftly -combining these left-overs with the favorite dressing, there is -material for a delicious and economical salad, to which the somewhat -aristocratic name of macedoine salad may be given. This salad may -consist of a few or many kinds of vegetables, any combination pleasing -alike to the eye and the palate being permissible, and if care is taken -in the arrangement, it may be made a very attractive dish. - -To the dressing of salads one must give utmost care and attention, as -upon their excellence the success of the dish principally depends. -While rules for dressings are innumerable, there are, after all, only a -few really good ones. The French dressing and the mayonnaise are most -generally known, the former being the simplest and most commonly used -of all dressings. And it is quite the favorite for lettuce, cresses, -chicory, and other vegetable salads. As the salad wilts if allowed to -stand in the dressing, it should not be added till just at the moment -of serving, and it is for this reason that it is frequently made at the -table. - -One of the most difficult things to prepare is a perfect mayonnaise, -but once the knack is acquired, failure afterwards is rare. One -essential point is to have all the materials cold. Chill in the -refrigerator both the bowl and oil an hour or more before using. In -warm weather it is advisable during the mixing to stand the bowl in -a larger one of cracked ice. This dressing, if covered closely, will -keep several days or longer in the ice-box. Keep in a cold place till -wanted, as it liquefies as soon as mixed with meat or vegetables. To -tone down the taste of the oil, and thus make more delicate salads, one -may add to the dressing, just before it is used, a little cream beaten -stiff and dry. This dressing is used with nut and fruit salads, and -may be used with potatoes, tomatoes, celery, and other vegetables. - -Most cooked vegetables intended for salads are moistened with a French -dressing and allowed to stand an hour or more, or until well seasoned, -in a cold place. To this process the term marinate is applied. Just -before serving, pour off all the marinate that is not absorbed, and -combine with the mayonnaise. A mistake frequently made in preparing -salad dressing is that of using too much acid. The acid flavor should -not predominate, but other flavors should also have their value. - - -VEGETARIAN CHICKEN SALAD - - Chopped protose, 1/2 pound. - Chopped celery, 2/3 cup. - Grated onion, 1 small teaspoonful. - Chopped nuttolene, 1/4 pound. - Lemons, juice of 2. - Salt. - Mayonnaise, 2 tablespoonfuls. - -Mix all together, adding mayonnaise dressing last. Serve on lettuce. - - -ALMOND SALAD - - Olives, 18. - Celery, 1-1/2 cups. - Blanched almonds, 1-1/2 cups. - Salad dressing. - Lettuce. - -Stone and chop the olives. Add the almonds chopped, also the celery cut -fine. Mix with salad dressing and serve on lettuce. - - -NORMANDIE SALAD - - Walnut meats, 1 cup. - French peas, 1 can. - Mayonnaise. - Lettuce. - -Place walnut meats in scalding water about fifteen minutes, then remove -the skins, and cut into pieces about size of a pea. Scald the French -peas, and set aside for a while. Drain the water off the peas, and let -them get cold; then mix with the walnuts. Pour mayonnaise dressing over -all, and mix thoroughly. Serve on lettuce. - - -BRAZILIAN SALAD - - Ripe strawberries, 1-1/2 cups. - Fresh pineapple, cut in small cubes, 1-1/2 cups. - Brazil nuts, blanched and thinly sliced, 12. - Lemon juice, 4 tablespoonfuls. - Lettuce. - Dressing, 1 spoonful. - -Cut the strawberries and pineapples into small cubes, and add -thinly-sliced Brazil nuts that have been marinated in lemon juice. -Arrange lettuce in rose-shape, and fill the crown with the above -mixture, and cover with a spoonful of mayonnaise or golden salad -dressing. - - -NESSLERODE SALAD - - Red cherries, 1/2 cup. - Black cherries, 1/2 cup. - Red currants, 1/2 cup. - White currants, 1/2 cup. - Sugar, 1-1/2 cups. - Red raspberries, 1/2 cup. - Black raspberries, 1/2 cup. - Strawberries, 1/2 cup. - Lemon juice, 1/2 cup. - -Pit the cherries, keeping them as whole as possible. Put a layer of -fruit in the salad bowl, then a layer of sugar, then another layer of -fruit, and so on, till all the fruit is used, finishing with a layer of -sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently -from side to side, to draw out the juice until it nearly covers the -fruit. - -More sugar may be used if needed. This salad should be made two hours -before using, and kept on ice. - - -FRUIT SALAD - - Apples, cut in half-inch cubes, 1 cup. - Bananas, cut in half-inch cubes, 1 cup. - Oranges, cut in half-inch cubes, 1 cup. - -Mix all together and serve with golden salad dressing. - - -WALDORF SALAD - - Apples, cut in dice, 1-1/2 cups. - Lemon juice, 1/2 cup. - Lettuce. - Celery, cut in dice, 1-1/2 cups. - Mayonnaise dressing. - -Mix apples, celery, and lemon juice well together, and pour mayonnaise -dressing over. Serve on lettuce. - -In making Waldorf salad use only crisp, white, tart apples, and the -tender, white heart of the celery. The celery should be cut a little -smaller than the apples. Use only white mayonnaise. - -Drain off the lemon juice before adding the dressing, or it will ruin -the mayonnaise. - - -PROTOSE SALAD - - Protose, cut in small dice, 1 pound. - Cold, boiled potatoes, cut into dice, 2. - Finely cut celery, 1/2 cup. - Finely minced onion, 1 tablespoonful. - Salt. - Celery salt, 1/2 teaspoonful. - -Mix thoroughly with mayonnaise, and serve on lettuce leaves. - - -PROTOSE AND CELERY SALAD - - Diced protose, 2-1/2 cups. - Grated onion, 1 tablespoonful. - Oil salad dressing. - Salt, 1 teaspoonful. - Crisp celery, 1-1/4 cups. - Lettuce or celery leaves. - -Cut protose into half-inch dice, add a little salt, grated onion, -and celery cut into the same size as protose. Set in ice-box, and -just before serving pour over some of the oil salad dressing, and mix -all together lightly. Serve on lettuce leaves or garnish with celery -leaves. - - -PEA AND ONION SALAD - - Peas, canned or stewed, 4 cups drained. - Grated onion, 2 tablespoonfuls. - Lettuce leaves. - Mayonnaise. - -Let peas drain half an hour, then add the onion. Mix well. Set in a -cold place, and when ready to serve pour over the mayonnaise. Mix all -together lightly, and serve on lettuce leaves. - - -ENGLISH SALAD - - Chopped lettuce, 1 cup. - Chopped celery, 1 cup. - Mayonnaise, 1 tablespoonful. - Lemons, juice of 2. - -Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise -and salt to taste. - - -WATER LILY SALAD - - Lettuce leaves. - Mayonnaise dressing - Eggs, hard-boiled, 8. - -Cut crisp lettuce leaves into pointed strips, like the outer leaves of -a water lily. Cut the whites of hard-boiled eggs also into strips, to -make the petals. Mash all but two or three of the yolks, mix them with -the mayonnaise, and fill in the center of the white petals. Take the -remaining yolks and put through a fine sieve, and scatter this over the -yellow center and white petals to resemble pollen of the flower. - - -NUT AND FRUIT SALAD - - Diced pineapple (canned), 1 cup. - Chopped walnuts, 1-1/2 cups. - Diced oranges, 1 cup. - Diced dates, 1 cup. - -Mix all together, and add golden salad dressing one hour before serving. - - -NUT SALAD - - Apple, 1 small. - Lettuce, 1/2 cup. - Onion juice, 1 teaspoonful. - Oil of cloves, 7 drops. - Salt. - Almonds, 1/2 cup. - Brazil nuts, 1/2 cup. - Sugar, 1 teaspoonful. - Lemon, juice of 1. - -Chop all the ingredients moderately fine, and mix well with plenty of -mayonnaise dressing. - - -TOMATO MAYONNAISE - - Tomatoes, 2. - Oil, 1/2 cup. - Onion juice, 3 or 4 drops. - Hard-boiled eggs, 2. - Raw egg, 1. - -Peel the tomatoes, cut them in halves, and press out all the seeds, -retaining only the solid, fleshy portion. Chop this fine; press through -a sieve and drain. - -Mash very fine the hard-boiled yolks of the eggs, and add the raw -yolk. When thoroughly mixed, add the oil, a few drops at a time. When -thick and smooth, add the dry pulp of the tomato, a little at a time. -Stir in the onion juice. Serve on sliced protose or nuttolene. - - -LIMA BEAN SALAD - - Lima beans, 2 cups. - Strained tomatoes, 1-3/4 cups. - Hard-boiled yolks, 2. - Lettuce. - Nut butter, 2 tablespoonfuls. - Minced parsley, 1 tablespoonful. - Salt. - Sliced tomatoes. - -Cook beans till well done, strain off the water, and set aside to cool. -Mix nut butter as for table use, and thin it down with the tomato -juice. Add the minced parsley and a little salt; turn this mixture on -the beans, and stir well without breaking the beans. Mince the yolks of -the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce -and sliced tomatoes, and serve. - - -PEA AND TOMATO SALAD - - Tomatoes, 6. - Nuttolene, 1 cup. - Salad dressing. - Green peas, 2 cups. - Lettuce. - -Peel the tomatoes and scoop out the inside. Fill up with green peas and -bits of nuttolene. Place each tomato on a lettuce leaf, and cover with -salad dressing. - - -LETTUCE - -Separate the leaves and carefully wash to remove every particle of -grit. Shake the water off the leaves. Place on a plate or in a salad -dish, and send to the table for each to prepare as preferred. - -Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing -may be provided for the table. If preferred, lettuce may be cut fine -before being sent to the table. - - -CABBAGE SALAD - - Cabbage chopped very fine, 1-1/2 cups. - Chopped walnuts, 1/2 cup. - Cream, 1/2 cup. - Lemon, juice of 1. - Sugar, 1 tablespoonful. - Salt. - -Beat cream, sugar, and lemon juice together; then pour over the -walnuts, cabbage, and salt, which have been thoroughly mixed. - - -SALAD LA BLANCHE - - Lima beans, 1 cup. - Minced celery, 1 cup. - Hard-boiled eggs, 2. - Minced lettuce, 1 cup. - Nuttolene, 1/4 pound. - -Boil the beans till tender, drain, and cool. Chop them rather fine, and -add the minced celery, minced lettuce, nuttolene cut into small dice, -and hard-boiled eggs finely chopped. Serve with La Blanche dressing. - - -BEET SALAD - - Cold, boiled beets. - Hard-boiled eggs. - Salt, olive oil, lemon juice. - Lettuce. - -Arrange alternately slices of cold, boiled beet with slices of -hard-boiled eggs on a plate. Season with salt, olive oil, and lemon -juice poured over. Serve on lettuce. - - -CARROT AND BEET SALAD - - Carrots, 2. - Lettuce. - Dressing. - Beets, 2. - Celery. - -Arrange alternately slices of cold, boiled carrots and beets. Serve on -a lettuce leaf, garnish with finely-chopped celery. - -Dress with olive oil, lemon juice, or French salad dressing. - - -STUFFED BEET SALAD - -Boil the beets whole till tender, selecting those of uniform size. Cut -a slice off the bottom, so that they will stand upright, and scoop the -inside out carefully. Take pains not only to avoid breaking the shell, -but to keep the inside as nearly whole as possible. Peel the shells, -and let them get perfectly cold. Cut the centers into tiny cubes, using -an equal amount of parboiled potatoes and white celery cut to same -size; mix well with mayonnaise or French dressing, and fill the shells, -laying a slice of hard-boiled egg on top of each, and serving on a bed -of tender lettuce leaves. - - -TURNIP AND BEET SALAD - - Turnips, 1-1/4 cups. - Green peas, 2 cups. - Mayonnaise. - Beets, 1-1/4 cups. - Lettuce. - -Cook both vegetables separately till tender; dice and set on ice, until -ready to serve. Place a spoonful of the mixed vegetables on a leaf of -lettuce, border with green peas, and put a spoonful of mayonnaise on -top. - - -ASPARAGUS AND PROTOSE SALAD - - Asparagus, 1-1/2 cups. - Protose, 1-1/2 cups. - Salt. - Mayonnaise. - -Wash the asparagus and cut into pieces half an inch long. Boil in -salted water till tender. Drain off the water, and when cold put into -salad dish with protose cut into dice. Season with salt. Serve on a -lettuce leaf with mayonnaise. - - -BEET AND POTATO SALAD - -Cut with a vegetable cutter or slice cooked beets and potatoes; arrange -on a dish alternately, dress with cream salad dressing. - - -BEET AND POTATO SALAD NO. 2 - - Beets, 1 cup. - Protose, 1/2 cup. - Onion juice, 2 tablespoonfuls. - Hard-boiled egg sliced, 1. - Mayonnaise. - Potatoes, 1 cup. - Egg yolks, 1/2 cup. - Salt. - Chopped parsley, 1/4 cup. - Lettuce. - -Cut the beets, potatoes, and protose into small dice. Mix all together -and serve on a lettuce leaf; one slice of egg to each portion. - - -ASPARAGUS AND CAULIFLOWER SALAD - - Asparagus tips, boiled and drained, 2 cups. - Cauliflower, boiled, drained, cut in small pieces, 2 cups. - -Dress with cream salad dressing. - - -ASPARAGUS SALAD - -Cut cooked asparagus tips into three-inch lengths, and serve on lettuce -leaf with cream dressing. - - -BRUSSELS SPROUTS SALAD - -Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress -with olive oil and lemon juice. Serve on lettuce. - - -DATE AND CELERY SALAD - -Chop dates and celery, and serve with golden salad dressing. - - -MACEDOINE SALAD - -This is a mixture of any kind of cooked vegetables. Cover with French -salad dressing, and serve on lettuce leaves. - - - - -_SALAD DRESSINGS_ - - -MAYONNAISE DRESSING - - Egg yolk, 1. - Cooking or olive oil. - Lemon juice. - Salt. - Sugar, 1 tablespoonful. - -Into a saucer break the yolk of a fresh egg; add to it a large pinch -of salt, and with a fork stir the yolk till it begins to stiffen. -Gradually add to the yolk, a drop at a time, cooking oil or olive oil, -stirring well after each drop is added. Continue this process till the -mixture becomes too stiff to stir, then thin it with lemon juice, and -add more salt. The salt helps to stiffen it. Thicken again with oil in -the same manner as before, and thin again with lemon juice. Continue -this till the desired amount is made. When stiff enough to cut with a -knife, add one tablespoonful of sugar. - -This will keep for a number of days, if set on ice. Success in making -this depends upon the care with which the oil is added; at first, a -drop at a time, and towards the last adding two or three drops, and -perhaps half a teaspoonful at a time. - -Note.--To make it keep well, add one tablespoonful boiling water, -beaten in quickly. To keep from curdling, put lemon juice and oil on -ice for fifteen minutes before using. - - -WHITE DRESSING - - Egg yolk, 1, light colored. - Salt. - Cracked ice. - Cream, whipped to stiff froth, 6 tablespoonfuls. - Oil, 6 tablespoonfuls. - Lemon juice, 1 tablespoonful. - -Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; -then add the oil drop by drop. The dressing should be very thick. Stand -the bowl in another containing a little cracked ice, so that you may -be constantly reducing the color of the egg. Now add slowly the lemon -juice, then stir in the whipped cream. This dressing, if properly made, -should be almost as white as whipped cream, while having the flavor of -mayonnaise. Serve with Waldorf salad. - - -BOILED SALAD DRESSING - - Eggs, 5. - Melted butter, 1/4 cup. - Lemon juice, 4 tablespoonfuls. - Salt, 1 level teaspoonful. - Sugar, 1 level teaspoonful. - Rich cream, 1 cup. - -To the yolks add the salt and sugar; beat with an egg whisk until -thick and light, then add gradually the melted butter and lemon juice. -Cook over hot water until the mixture thickens and falls away from the -sides of the pan. Take from stove, put into a glass jar, and when cool -cover closely. When ready to use pour into it lightly the rich cream -whipped to a stiff, dry froth. If whipped cream can not conveniently be -obtained, plain sweet or sour cream may be used in the dressing, but it -will not be so light and flaky. - - -CREAM SALAD DRESSING (PLAIN) - - Lemon juice, 1/2 cup. - Sugar, 1 tablespoonful. - Rich milk or cream, 1/2 cup. - Olive oil, 1 tablespoonful. - Salt, 1 teaspoonful. - Eggs well beaten, 2. - -Put the lemon juice into a granite dish on the stove, and add the olive -oil, sugar, and salt. Put the milk or cream on the stove in another -saucepan, and when hot add the beaten eggs. Let cook smooth, but do -not allow it to boil or it will curdle. Remove from the stove, and -when partially cool beat the two sauces together. This is a very nice -dressing for vegetable salads. - - -CREAM SALAD DRESSING - - Cream, 1 cup. - Milk, cold. - Butter, size of walnut. - Salt, 1 level teaspoonful. - Lemon juice, 4 tablespoonfuls. - Corn starch, 1 rounded teaspoonful. - Eggs, 2. - Sugar, 1 level teaspoonful. - -Put the cream into a double boiler; when scalding hot add the corn -starch dissolved in a little cold milk, and cook about five minutes, -stirring constantly. Then add the butter. To the yolks of the eggs add -the salt and sugar; beat till light and thick, then add alternately -the lemon juice and the hot cooked mixture. Fold in the stiffly beaten -whites, and set aside to become cold. - -This dressing may be used the same as mayonnaise. - - -WHITE CREAM SALAD DRESSING - -Make same as cream salad dressing, omitting the yolks of the eggs. - - -FRENCH SALAD DRESSING - - Oil, 3 tablespoonfuls. - Salt. - Lemon juice, 1 tablespoonful. - Onion juice, 1/4 teaspoonful. - -Mix and pour over the salad. - - -LETTUCE DRESSING - - Hard-boiled eggs, 3. - Lemon juice, 1/2 cup. - Lettuce. - Olive oil, 1 tablespoonful. - Salt. - -Mash the yolks smooth and fine, add the olive oil and salt. Mix well, -and add gradually the lemon juice. Beat thoroughly, then pour the -dressing over the lettuce. Cut the whites of the eggs into rings and -lay on top. Serve as soon as dressed. - - -GOLDEN SALAD DRESSING - - Pineapple juice, 1/4 cup. - Lemon juice, 1/4 cup. - Beaten eggs, 2. - Sugar, 1/3 cup. - -After beating the eggs well, add the pineapple juice, lemon juice, -sugar, and small pinch of salt. Beat together and cook in double -boiler. Let boil about two minutes. - - -NUT OR OLIVE OIL SALAD DRESSING - - Olive oil, 1/2 cup. - Water, 1/4 cup. - Lemon juice, 1/4 cup. - Salt, 1 teaspoonful. - Beaten eggs, 3. - -Beat all well together in the dish; set dish in hot water over the -fire, and stir constantly till thickened. As soon as it begins to -thicken remove from the fire and place in a dish of cold water, -stirring until it cools, and set on ice till cold. It is then ready for -use. - - -OIL SALAD DRESSING (SOUR) - - Lemon juice, 2 teaspoonfuls. - Olive oil, 1/4 cup. - Salt, 1/2 teaspoonful. - Water, 2 teaspoonfuls. - Eggs, 2. - -Heat together in double boiler, stirring constantly. When it begins to -thicken, place into cold water and stir until cold. - - -GREEN MAYONNAISE - -Make as ordinary mayonnaise. Use two light-colored yolks and six -tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; -put it into a bowl, and with a knife rub it to a pulp. Then add -gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use -for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on -lettuce leaves. - - -DRESSING LA BLANCHE - - Butter, 1-1/2 dessertspoonfuls. - Flour, 1 heaped dessertspoonful. - Salt. - Egg, 1. - Lemon juice, 1/4 cup. - -Melt the butter in a frying-pan, but be careful not to brown it. -When hot, stir in the flour, well-beaten yolk, lemon juice, and salt -to taste. Stir this dressing through the vegetables, and serve on a -garnish of crisp lettuce. - - - - -_SOUPS_ - - -SOUPS - -Cream soups are seasonable at any time, using any vegetable in its -season. Canned goods may be used when the fresh article is not -obtainable. - -Vegetables that are too tough and old to cook in any other way may be -used in soups to advantage. If it can be afforded, a teaspoonful of -whipped cream may be dropped into each plate, and will be found very -delicious. - -By a puree is meant a thick soup; it differs but little from cream -soup, being perhaps a trifle thicker. If properly made, cream soups and -purees are dainty, delicious, and nourishing. - -Fruit soups are in favor during hot weather, for dinners and luncheons; -they are very easily made, and are wholesome and refreshing. Any -desired fruit juice may be thickened with corn starch, sago, or -arrowroot, and served with or without fruit. - -Fruit soup should always be served cold, in glass sherbet cups, with a -layer of chipped ice on top. - - -KINDS OF SOUP - -Observing these proportions and following the foregoing directions, -delicious cream soups are made of rice, squash, celery, peas, -asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, -cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, -baked beans, lentils, macaroni, spaghetti, watercress, string beans, -sago, tapioca, barley, carrots, etc. All vegetables should be cooked -very tender in boiling salted water, drained, and rubbed through a -sieve. Rice, sago, tapioca, and barley should be boiled slowly till -each grain is soft and distinct. Roasted peanuts are chopped fine; -chestnuts are boiled and mashed; macaroni and spaghetti are cut into -very small pieces, after boiling till tender. String beans are to be -minced before adding to the soup. - - -CREAM SOUPS, FOUNDATION OF - -Rub one heaping tablespoonful of butter and two of sifted flour to a -cream; melt in a saucepan over the fire, and add slowly four cups milk, -stirring constantly. When it thickens add salt and whatever seasoning -and ingredient is desired to make the soup. - - -CROUTONS FOR SOUP - -Take thin slices of bread, cut them into little squares, place them in -a baking pan, and brown to a golden color in a quick oven. - - -EGG BALLS FOR SOUP - - Egg yolks, hard boiled, 6. - Salt, 1 teaspoonful. - Flour, 1/2 tablespoonful. - Egg yolks, raw, 2. - -Rub the hard-boiled yolks and flour smooth, then add the raw yolks and -the salt. Mix all well together, make into balls, and drop into the -soup a few minutes before serving. - - -EGG DUMPLINGS FOR SOUP - - Milk, 1 cup. - Flour. - Eggs, 2. - -Beat the eggs well, add the milk and as much flour as will make a -smooth, rather thick batter, free from lumps. Drop this batter, a -tablespoonful at a time, into the boiling soup. - - -NOODLES FOR SOUP - -Beat one egg till light, add a pinch of salt and flour enough to make -a stiff dough. Roll out very thin; sprinkle with flour to keep from -sticking. Then roll up into a scroll, begin at the end, and slice into -strips as thin as straws. After all are cut, mix them lightly together, -and to prevent their sticking together keep them floured a little till -you are ready to drop them into the soup, which should be done a few -minutes before serving. If boiled too long they go to pieces. - - -VEGETABLE BOUILLON - - Vegetable soup stock, 2 quarts. - Cooked and strained tomatoes, 2 cups. - Bay leaves, 2. - Salt, 1 tablespoonful. - Onions, grated, medium size, 2. - -Mix all the ingredients together, and let simmer slowly two or three -hours. There should be about one quart of soup when done; strain, -reheat, and serve. - - -NUT CHOWDER SOUP - - Nuttolene or protose, 1/4 pound. - Hard-boiled eggs, 3. - Browned onions, 3. - Sage, 1 teaspoonful. - Thyme, 1 teaspoonful. - Bay leaves, 2. - Salt, 1 tablespoonful. - -Chop all together till fine, then add to strained boiling tomatoes, -four cups; add boiling water, one cup; thicken with flour, one -tablespoonful; reheat and serve. - - -NUT FRENCH SOUP - - Vegetable soup stock, 1-1/2 quarts. - Tomatoes, cooked, strained, 2 cups. - Sage, 1/4 teaspoonful. - Browned flour, 1 tablespoonful rounded. - Onions, large, 1. - Bay leaves, 2. - Thyme, 1/2 teaspoonful. - Salt to taste. - -Slice the onion and mix all the ingredients together, excepting the -salt; boil slowly one hour; strain, reheat, salt, and serve. This soup -requires plenty of salt to bring out the flavor. - - -MOCK CHICKEN SOUP - - Butter, 1/4 cup. - Onion, medium size, 1. - Celery stalks, 1. - Milk, 1-1/4 quarts. - One egg. - Flour, 2 tablespoonfuls. - Parsley, chopped fine, 1 teaspoonful. - Nuttolene, 3 tablespoonfuls. - Flour. - -Put butter in saucepan with the onion, parsley, and celery; cook it to -a golden brown color; add the flour and cook until brown, being careful -not to scorch. Now add the milk boiling hot and stir briskly to prevent -lumping. Add the nuttolene. Beat the egg with enough flour to make -a stiff batter, but thin enough to pour; pour this into the boiling -stock, stirring at the same time. This will appear as small dumplings -in the soup. Let simmer twenty or thirty minutes; salt, and serve. - - -MOCK CHICKEN BROTH - - Small white beans, 2 cups. - Small onion, 1. - Salt. - Hot water, 8 cups. - Celery salt. - Butter. - -Wash, then stew the beans in hot water with the onion for three hours, -stewing down to six cups; strain, and add a pinch of celery salt and a -small piece of butter. Salt to taste. This broth may be served to the -sick instead of beef tea. - - -PLAIN VEGETABLE SOUP (1) - -For soup stock. - - Water, 6 cups. - Strained tomatoes, 2 cups. - -Shave in fine shreds, add to soup stock, and cook moderately for two -hours. - - Carrot, 1. - Potato, 1. - Leek, 1. - Turnip, 1. - Onions, 2. - Celery stalk, 1. - -Add a little sage and thyme. When done, run through puree sieve or -colander, and add a little chopped parsley and salt to taste. - - -PLAIN VEGETABLE SOUP (2) - - Butter, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Chopped onion, 1. - Chopped carrots, 1/2 cup. - Chopped potatoes, 1/2 cup. - Chopped turnips, 1/2 cup. - Chopped celery, 1/2 cup. - -Place in heated saucepan, stir often to prevent burning, add a little -more butter if necessary; brown till vegetables are quite soft, then add - - Strained tomatoes, 2 cups. - Hot water to proper consistency. - -Season with parsley and salt to taste. Simmer till done. - - -WHITE SOUBISE SOUP - - Bread, 4 or 5 slices. - Onions, 4. - Salt, 1 teaspoonful. - Butter, 1 teaspoonful. - Rich milk, 2 cups. - Potatoes, 2. - Flour, 1 teaspoonful. - Water, 4 cups. - -Soak the bread in the milk, boil onions and potatoes in water until -well done, and mix with the bread and milk; add salt and flour rubbed -in the butter; strain all through a fine sieve; bring again to the -boiling point, but do not allow it to boil; serve. If too thick, add a -little boiling water. - - -JULIENNE SOUP - - Fresh peas, 1/3 cup. - Chopped potatoes, 3/4 cup. - Tomato, 1/4 cup. - Soup stock, 1 quart. - Carrots cut in dice, 1/2 cup. - Chopped turnips, 1/3 cup. - Minced onion, 1. - Chopped parsley. - -Cook the turnips and carrots together in just enough water to prevent -scorching, the potatoes and onions in the same manner, the peas by -themselves. When all are done, mix together and add the soup stock, -salt, and parsley; reheat, and serve. The water the vegetables are -cooked in should be used in the soup. - - -TOMATO SOUP - - Soup stock, 3 cups. - Nut butter, 1 tablespoonful. - Strained tomatoes, 2 cups. - Salt. - -Add tomatoes to soup stock, also the nut butter mixed smooth and thin -in a little of the tomato; heat to boiling, salt, and serve. - - -BEAN AND TOMATO SOUP - - Boiled beans, 1 cup. - Butter, 1 tablespoonful. - Cooked rice, 1/4 cup. - Salt. - Stewed tomatoes, 1 cup. - Flour, 1 tablespoonful. - Boiling water to required consistency. - -Rub beans and tomatoes through a sieve; add salt and butter rubbed in -flour; then add cooked rice and enough boiling water to make the proper -consistency; reheat, and serve. - - -TOMATO-VERMICELLI SOUP - - Strained tomatoes, 3 cups. - Vermicelli, 1/2 cup. - Water, 2 cups. - -Cook the vermicelli in the tomato till done and add water; if too -thin, bind with a little thickening of butter and flour. A rounded -tablespoonful of each will be enough for each quart of soup. - - -TOMATO AND OKRA SOUP - - Onion, large, 1. - Butter. - Stewed tomatoes, 2 cups. - Soup stock or water, 4 cups. - Thinly sliced okra pods, 2 cups. - Flour, 1 teaspoonful. - Nut butter, 1 teaspoonful. - Chopped parsley. - Salt. - -Brown onion in a saucepan with a little butter; add flour, nut butter, -tomatoes, parsley, and okra. Add the soup stock or water and cook -slowly for three hours. Season with salt, and serve. - - -WHITE SWISS SOUP - - Rice, 1/2 cup. - Onion, small, 1. - Rich milk, 1-1/2 cups. - Flour, 1/2 teaspoonful. - Water, 2 cups. - Potato, 1. - Egg yolk, 1. - Salt. - -Boil the rice in the water, and add the onion and potato. When the -vegetables are well done add the rich milk and bring to a boil. Beat -well the yolk of the egg with the flour and stir in the boiling soup. -Let it boil, season with salt, rub through a sieve; reheat, and serve. - - -CORN AND TOMATO SOUP - - Kornlet, ground fine, 1-1/2 cups. - Strained tomatoes, 2 cups. - Water, 1 cup. - -Mix thoroughly, season with salt, heat to a boiling point, and serve. - - -CEREAL CONSOMME - - Cooking oil, 1/4 cup. - Chopped onion, 1. - Flour, 1 tablespoonful. - Crushed protose, 1/2 pound. - Caramel-cereal, 1 cup. - Salt. - Barley, 1/4 cup. - Carrot, small, 1, finely chopped. - Boiling water, 6 cups. - Bay leaf. - -Place in the soup kettle the cooking oil and barley; brown barley -till quite brown; add onion, carrot, flour, and brown the vegetables -till quite tender; add the protose and boiling water; let simmer very -gently for six hours, adding boiling water from time to time. Keep the -original amount. Stir often to prevent burning. Half an hour before the -soup is done add the caramel-cereal, bay leaf, and salt; press through -a fine colander, and simmer to six cups. - - -SWISS LENTIL SOUP - - Lentils, 1 cup. - Small onion, 1. - Browned flour, 2 rounded tablespoonfuls. - Salt. - -Put lentils to cook in a large quantity of boiling water; boil rapidly -a short time, then simmer without stirring. When they begin to get -tender and are yet quite moist, slice an onion and press into the -lentils until covered; keep the vessel over a slow, even fire, until -the lentils are well dried out. The drying-out may be finished in the -oven if the lentils are covered so that they will not harden on top. -When well dried add a little boiling water and rub through a fine -colander, removing the hulls. Into this pulp stir the browned flour. -Beat till smooth, then add gradually enough boiling water to make of -consistency of soup; salt, boil, and set where it will keep hot twenty -minutes to an hour, to blend ingredients. - - -SPRING VEGETABLE SOUP - - Green peas, 1 cup. - Onion, 1. - Egg yolk, 1. - Soup stock, 3 cups. - Salt. - Shredded lettuce, 1 head. - Parsley, 1 small bunch. - Water, 1 cup. - Butter, size of egg. - -Put in the stew-pan the lettuce, onion, parsley, and butter, with the -water; let simmer till tender; season with salt; when done strain off -the vegetables and put two-thirds of the liquid in the stock. Beat up -the yolk with the other third. Put it over the fire, and at the moment -of serving add this with the vegetables to the soup. - - -TURNIP AND RICE SOUP - - Turnip, medium sized, 1. - Milk, 3 cups. - Butter. - Washed rice, 1/3 cup. - Cream, 1 cup. - Croutons or toast. - -Pare a medium-sized turnip, slice, and put with rice and butter into -saucepan with sufficient water to cook; let simmer till tender, rub -through a fine sieve and return to the saucepan. Mix in enough milk to -make of the proper consistency; stir over the fire and let simmer ten -or fifteen minutes; then stir in a lump of butter and cream; serve with -croutons. - - -GERMAN LENTIL SOUP - - Lentils, 3/4 cup. - Carrot, a few slices. - Nut butter, 1 tablespoonful. - Celery, one sprig, or a little celery salt. - Salt. - Water, 4 cups. - Turnips, a few slices. - Apple sauce, 1/2 cup. - Onion, 1. - -Boil lentils in the water with the onion, carrot, turnip, and celery; -boil gently about one and one-half hours; put through a sieve and -return to soup kettle; add nut butter and apple sauce. Bring to a -boil, salt, and serve. - -If necessary, add a little boiling water or rich milk to thin the soup. - - -LENTIL AND TOMATO SOUP - - Lentils, 1 cup. - Water, 4 cups. - Nut butter, 1 tablespoonful. - Salt. - Onion, 1. - Stewed tomatoes, 2 cups. - Browned flour, 1 tablespoonful. - -Stew the lentils with the onion in the water one hour; add stewed -tomatoes, nut butter, and browned flour; bring to a brisk boil, season -with salt, press through a colander, reheat, and serve. - - -RICE AND NUT SOUP - - Vegetable stock, 5 cups. - Sage, 1/4 teaspoonful. - Rice, 3 tablespoonfuls. - Salt. - -Boil twenty minutes and serve. - - -BARLEY AND NUT SOUP - - Rice, 2 tablespoonfuls. - Vegetable stock, 4 cups. - Barley, 1/4 cup. - Salt. - -Cook the barley and rice until perfectly done in about one and -one-half cups of water; add stock, salt to taste, reheat, and serve. - - -NUT AND OLIVE SOUP - - Soup stock, 4 cups. - Ripe olives, chopped, 12. - Browned flour, 1 tablespoonful. - Tomato, strained, 1/2 cup. - Lemon juice, 1 teaspoonful. - Nut butter, 2 tablespoonfuls. - -Emulsify the nut butter in a little of the stock, add the remaining -stock and the rest of the ingredients, except the browned flour, which -should be added after the soup has boiled. Salt, and serve. - - -LENTIL AND NUT SOUP - - Lentils, 3/4 cup. - Oil, 1 tablespoonful. - Large onion, 1. - Vegetable stock, 4 cups. - -Cook lentils till tender and put through a colander; in the meantime -brown the chopped onion in the oil; add to the lentil pulp, mix with -stock, salt, reheat, and serve. - - -NUT NOODLE SOUP - - Vegetable soup stock, 6 cups. - Nut butter, 2 tablespoonfuls. - Noodles. - -Mix the nut butter in a little of the stock until smooth and thin; then -add remainder of stock, salt, boil, add noodles, cook about twenty -minutes, serve. - - -NUT AND PEA SOUP - - Green peas, 4 cups. - Vegetable soup stock, 6 cups. - Salt, 2 tablespoonfuls. - -Boil peas till tender, rub through a colander, and add to soup stock. -Salt, reheat, and serve. - - -NUT AND BEAN SOUP - - Beans, 1 cup. - Salt, 1 tablespoonful. - Vegetable soup stock, 4 cups. - A little thyme. - -Cook beans in just enough water to prevent scorching. When done rub -through a sieve or colander; add the vegetable soup stock, thyme, and -salt. Reheat, and serve. - - -NUT AND ASPARAGUS SOUP - - Finely cut asparagus, 4 cups. - Vegetable soup stock, 4 cups. - Salt. - -Cook till asparagus is very tender; put through a sieve; add stock and -salt; reheat, and serve. - - -BROWN BEAN SOUP - - Water, 2 quarts. - Tomatoes, 1 cup. - Onion, 1/4. - Small bunch of herbs, anise, laurel, etc. - Salt. - Brown beans, 1 cup. - Leek, 1/4. - Juice of 1 lemon. - -Cook beans in water till soft, then add vegetables and herbs; after the -soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, -and serve. - - -WHITE BEAN SOUP - - White beans, 1 cup. - Onion, medium sized, 1. - Salt, 1 teaspoonful. - Water, 2 quarts. - Nut butter, 1 tablespoonful. - -Stew the beans and onions in the water until tender; add nut butter and -salt; press through a sieve, bring to a boil, and serve. The addition -of some cream will improve this soup. - - -SAGO SOUP - - Sago, 1/2 cup. - Egg, 1. - Boiling milk, 4 cups. - Boiled cream. - -Wash the sago, add it to the boiling milk, and simmer till the sago is -dissolved and forms a sort of jelly. At the moment of serving add the -beaten yolk of an egg and a little cream previously boiled. - - -BEAN TAPIOCA - - White beans, 3/4 cup. - Tapioca, 1/2 cup. - Salt. - Water, 4 cups. - Hot water. - Cream. - -Cook beans in water till well done; press through a strainer, add -tapioca, and cook till clear; add hot water to make of proper -consistency; season with salt and cream; heat well, and serve. - - -GREEN PEA SOUP - - Green peas, in pod, 4 quarts. - Spinach leaves, 1 handful. - Sliced lettuce, 1 head. - Dash of lemon juice. - Salt, 1/2 teaspoonful. - Sugar, 1 teaspoonful. - Boiling water, 6 cups. - Cucumber sliced, 1/2. - -Shell peas and throw into a dish of cold water; break the shells and -put them into a kettle with boiling water; set over the fire and simmer -half an hour. Remove pods, and add lettuce, spinach, salt and sugar. -Let boil till the spinach and lettuce are pulpy, take up, and run -through a puree sieve; boil the peas and cucumber in a little water, -mash and rub through a sieve; mix with the soup, season with salt and a -dash of lemon juice. Serve with croutons. - - -RICE SOUP - - Rice, 1/4 cup. - Salt, 1 teaspoonful. - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 3 cups. - Egg yolk, 1. - Flour, 2 teaspoonfuls. - -Boil the rice in the water for forty minutes, or until perfectly soft, -adding salt; add sufficient boiling water from time to time to keep the -original amount; press through a sieve and thicken with well-beaten -yolk of egg, milk, flour, and butter. Add a little more salt if -necessary; serve with toasted crackers or zwieback sprinkled with -crumbs of cottage cheese. - - -LIMA BEAN SOUP - -Lima bean soup may be prepared same as white bean soup, omitting the -tapioca. - - -BREAD BISQUE - -Dry sifted bread crumbs, one cup, added to cream soup, four cups. - - -TOMATO BISQUE NO. 1 - - Tomatoes, 1/2 quart can. - Flour, 1 tablespoonful. - Nut butter, 1 tablespoonful. - Milk, 4 cups. - Butter, 1 tablespoonful. - Salt. - Bay leaf, 1. - Onion, small, 1. - -Place butter in pot, add one bay leaf, one small onion; let braize till -light brown, add flour, and stir until flour is well mixed; add hot -milk, slowly stirring constantly to keep smooth; add nut butter, which -should be emulsified first with the tomato, then add slowly stirring -briskly; salt, heat thoroughly, strain; reheat, serve. - - -TOMATO BISQUE NO. 2 - - Strained tomatoes, 4 cups. - Peanut butter, about 4 tablespoonfuls. - Salt. - -Put tomatoes in double boiler, set on the range, and when scalding hot -add the nut butter emulsified in enough water to pour readily, mix -together and salt to taste. Use plenty of salt to bring out the flavor. - - -ROLLED OATS SOUP - - Chopped onion, 1. - Celery salt. - Left-over porridge, 1 cup. - Milk, 2 cups. - Butter, 1 tablespoonful. - Bay leaf. - Water, 2 cups. - Salt, 1 teaspoonful. - -Into a saucepan put the chopped onion and butter; cook carefully, -without browning the butter, until the onion is perfectly soft; then -add celery salt, bay leaf, and porridge; stir for a moment, then add -water and milk; bring to a boil and strain; add salt, reheat, and serve. - - -FAMILY FAVORITE - - Soup stock, 4 cups. - Sliced okra, 1 pod. - Salt. - Stewed tomatoes, 1/2 cup. - Water, 1 cup. - -Mix all together and boil one hour; strain, reheat, and serve. - - -NUT MEAT BROTH - - Water, 4 cups. - Almond meal, 1 cup. - Gluten meal or browned flour, 2 tablespoonfuls. - Salt. - -Let all boil together thoroughly, and serve. - - -PEA SOUP WITH VEGETABLE STOCK - - Scotch peas, 1 cup. - Vegetable soup stock, 4 cups. - Mint, 1/4 teaspoonful. - Salt. - -Cook peas till soft and put through a fine colander to remove the -hulls. Add soup stock and mint, reheat, salt, and serve. - -A cup of cream is a great improvement to this soup. - - -SAVORY POTATO SOUP - - Vegetable soup stock, 4 cups. - Potatoes, medium size, 2 or 3. - Mint, 1/3 teaspoonful. - Chopped onion, 1. - Salt, 1 teaspoonful. - Marjoram, 1/4 teaspoonful. - -Cook the potatoes and onion till soft. Put through a colander, add the -soup stock, mint, marjoram, and salt, which have been simmered together -half an hour. Heat well, and serve. - - -CELERY AND TOMATO SOUP - - Celery heart, 1. - Soup stock, 2 cups. - Celery salt. - Tomato, 2 cups. - Salt. - -Chop celery rather fine, and cook in a little water till tender; add -the tomato, salt, and soup stock; heat well, and serve. - - -NUT AND CREAM OF CORN SOUP - - Sweet corn rubbed fine, 1 quart can. - Vegetable soup stock, 4 cups. - Salt, 1 heaping tablespoonful. - -Bring to a boil, rub through a colander, reheat, and serve. - - -ARTICHOKE SOUP - - Artichokes, 6. - Onions, small, 2. - Sage, 1/4 teaspoonful. - Lemon juice, 1 tablespoonful. - Salt. - Water, 2 quarts. - Protose, 1/8 pound. - Bay leaf. - Browned flour, 1 tablespoonful. - -Select prime, green, globe artichokes before they have developed; cut -off the stems, trim off the hard leaves round the bottom, and cut -off the upper quarter of the artichoke leaves. Put the water in soup -kettle; add the artichoke, onions, and protose. Let simmer gently for -two hours, then add sage, bay leaf, and lemon juice. Thicken with -browned flour. Let all boil together a few minutes, then press through -a colander, salt, reheat, and serve. - - -IMPROMPTU SOUP NO. 1 - - Onion, 1. - -Slice into heated saucepan with - - Savory or green herbs, 1 pinch. - Butter, 1 tablespoonful. - -Let brown two or three minutes, then add - - Nut butter, 1 tablespoonful. - -Brown a little longer, then add - - Stewed tomatoes, 1 cup. - Hot water, 3 cups. - -Let all boil together and thicken with gluten; salt, strain, and serve. - - -IMPROMPTU SOUP NO. 2 - - Malted nuts, 1/2 cup. - Browned flour, 1 tablespoonful. - Flour, 1 tablespoonful. - -Mix, and dissolve in a little milk, then add - - Milk, 3 cups - -and heat to boiling point, stirring often to prevent scorching; set -back far enough to keep from boiling, then whip into the broth - - Eggs well beaten, 4. - -Salt, and serve. - - -CREOLE SOUP - - Water, 2 cups. - Tomatoes, 1 pint. - Clove of garlic, 1. - Small turnip, 1. - Boiled rice, heaped tablespoonful. - Small carrot, 1. - -Boil all together, season with a little salt, rub the vegetables -through a sieve, and thin to the consistency of cream with hot water or -nut cream. - - -PALESTINE SOUP - - Jerusalem artichokes, 12. - Celery, 1 sprig. - Boiled cream, 1 pint. - Croutons. - Leek, 1 sprig. - Salt. - Nutmeg. - -Wash and peel the artichokes, put over them cold water sufficient to -cover, add leeks, celery, and salt. Simmer an hour and a half. Press -through a sieve, put back on the stove, and beat into it a pint of -boiled cream. Add a little nutmeg. Serve with croutons. If too thick, -add a little hot milk or cream. - - -FRUIT SOUP (PINEAPPLE) - -Thicken pineapple juice with arrowroot. Serve cold with a bit of -pineapple glace in each cup. - - -CHOCOLATE SOUP - - Chocolate (Sanitas), 1/4 pound. - Water, 2-1/2 cups. - Sugar, 2 tablespoonfuls. - Flour, 1 tablespoonful. - Milk, 1 quart. - Ground cinnamon, 1 teaspoonful. - Whipped cream, 1 cup. - -Soak the chocolate in two cups of the water; when soft put to cook; -when it boils add the sugar and flour rubbed smooth in the rest of the -water. Cook slowly for five minutes and add the hot milk. Strain, stir -in the cinnamon and whipped cream. Serve at once with crisps or wafers. -Blanched almonds toasted are served with the soup. - - -FRUIT SOUP - - Strawberry, or other juice, 1 cup. - Pineapple juice, 1 cup. - Lemon juice, 1 tablespoonful. - Sago, 1 tablespoonful. - Sugar, 1 tablespoonful. - Chipped ice. - -With the strawberry or other juice cook the sago; add the pineapple -juice and sugar; cool, and serve in sherbet cups with chipped ice. - - -FRUIT SOUP (SWEDISH) - -Boil prunes and raisins slowly till tender, sweeten and save the juice; -boil sago till clear, mix with the fruit and juice, and serve very -cold. - - -FRUIT SOUP (ORANGE) - -Thicken orange juice with arrowroot, and serve very cold in cups with a -bit of candied orange peel on top of each glass. - - -FRUIT SOUP (LEMON) - -Make a strong lemonade, thicken with arrowroot, serve very cold with a -bit of candied lemon peel or candied ginger in each glass. - - -FRUIT SOUP (MARQUISE) - -Take two parts red raspberry juice and one of currant, sweeten, thicken -with arrowroot and sago; candied orange peel or blanched and shredded -almonds are a dainty addition. - - -FRUIT SOUP (CRANBERRY) - -Thicken some sweetened cranberry juice with arrowroot, and serve cold -in cups, as a first course at a Christmas or New Year's dinner. - - -FRUIT SOUP (GRAPE) - -Thicken bottled grape juice with arrowroot, and serve cold with chipped -ice. This is refreshing for invalids. - - -FRUIT SOUP (CHERRY) - -Thicken cherry juice with arrowroot, and serve with other fruit soups; -garnish with black cherries in their season. - - -FRUIT SOUP (STRAWBERRY) - -Thicken fresh strawberry juice with arrowroot and put on ice to chill; -put a layer of chipped ice on top of each cup before serving, and lay a -ripe strawberry, stem and all, on top of each glass. - - -RAISIN, APPLE, OR PRUNE SOUP - -Either seedless raisins, apples, or prunes may be added to sago soup. -The soup should then bear the name of the fruit used. - - - - -_ENTREES_ - - -MOCK WHITE FISH - - Rice flour, 1/3 cup. - Butter, 1 scant teaspoonful. - Mace, 1/4 teaspoonful. - Salt to taste. - Milk, 1 cup. - Onion grated, 1 tablespoonful. - Potatoes, mashed, 3 cups. - -Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, -and salt. Cook all ten minutes, stirring frequently. Have the potatoes -ready, freshly cooked and mashed; while hot add the rice mixture, and -put into a pan to cool. When cool, cut in slices about five inches -long, dip in egg and crumbs, put in oiled pan, and bake until nicely -browned. Serve with parsley sauce. - - -FILLETS OF VEGETARIAN SALMON - - Milk. 1-1/2 cups. - Farina, 1/2 cup. - Tomatoes, cooked and strained, 1/2 cup. - Egg, 1. - Salt to taste - Nuttolene, 1/2 cup. - Eggplant, boiled and mashed, 1-1/2 cups. - Bread crumbs, fine and dry, 1 cup. - Color, vegetable red enough to make salmon color. - -Cook and mash the eggplant, stir the nuttolene to a cream in a little -of the milk, then add the rest of the milk, the eggplant, tomatoes, -and salt. Set in double boiler; when scalding hot, add the farina and -bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. -Remove from the range, stir in the raw egg and the color, mixing till -the color is perfectly blended. Turn into a deep pan to cool; should be -about two inches deep. When cold cut into slices, egg, crumb, and bake. -Serve with parsley sauce. - - -PROTOSE ROAST WITH OLIVE SAUCE - - Protose, 3/4 pound. - Chopped onion, small, 1. - Parsley, 1 tablespoonful. - Boiling water, 2 cups. - Butter, 1 tablespoonful. - Bread crumbs, 2 cups. - Eggs, 2. - Salt to taste. - -Put the onion, parsley, and butter into the boiling water, and thicken -with bread crumbs stiff enough to cut nicely when done. Into this -mixture put one hard-boiled egg chopped fine, and break in one raw egg -to make it hold together. Salt to taste. Put a layer of this filling -into a baking-pan, then a layer of protose cut in thin slices, then -a layer of the filling, and another layer of the protose, and last -another layer of the filling. Bake in a moderate oven one hour. Serve -with olive sauce. - - -MOCK TURKEY WITH DRESSING - - German lentils, 1 cup. - Chopped walnut meats, 1/2 cup. - Milk, 1 cup. - Salt. - Celery salt. - Granola or bread crumbs. - Minced onion, 1/4 cup. - Chopped celery, 1 cup. - Eggs, 2. - Sage. - Sliced bread. - -1. Thoroughly wash the lentils and soak overnight. Boil slowly until -tender and run through colander. Add the walnut meats, one egg, and the -minced onion browned with the chopped celery in a little oil. Add salt -and sage to taste. Thicken with granola or bread crumbs. - -2. Dip thin slices of bread in a mixture of one egg and a cup of milk, -or thin slices of nuttolene may be used instead. - -Make alternate layers of 1 and 2. - - -DRESSING NO. 1 - - Stale bread crumbs. - Hot milk, 2 cups. - Eggs, 1 or 2. - Butter, 1 tablespoonful. - -Mix bread crumbs with hot milk, eggs, and butter. Season with salt, -sage, and onions. Serve with cranberry sauce. - - -DRESSING NO. 2 - - Large onions, 2. - Fresh bread crumbs, 1 cup. - Milk, 3/4 cup. - Sage, 1 tablespoonful. - Beaten eggs, 2. - Chopped parsley, 2 tablespoonfuls. - Butter, 1/4 cup. - Salt to taste. - -Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the -milk; then mix all ingredients together. Stir the mixture over the fire -until it is reduced to a thick paste, without allowing it to boil. - -Serve a slice of the roast with a spoonful of dressing on one end and -cranberry sauce on the other. - - -ROAST DUCK (VEGETARIAN STYLE) - - Lentil pulp, 1-3/4 cups. - Minced onion, 1/4 cup. - Chopped parsley, 1/3 cup. - Stale bread crumbs, ground fine, 1 cup. - Eggs (one hard-boiled), 3. - Butter, 1 teaspoonful. - Chopped walnuts, 1/2 cup. - -Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, -minced onion, and chopped parsley browned in a little oil, one -teaspoonful of butter, and salt to taste. Mix well and put one-half -of this mixture in an oiled baking pan, then a layer of the following -mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a -little grated onion, one egg, and salt and sage to taste. Finish with -a layer of the lentil mixture. Bake, and serve with gravy. - - -NUTTOLENE ROAST - - Nuttolene, 1 pound. - Bread crumbs. - Hot water, 1 quart. - Salt and sage to taste. - -Put the nuttolene through a vegetable press, or work smooth with a -knife or spoon; add the hot water and beat to a cream. Add salt and -sage, and thicken with bread crumbs stiff enough to retain its shape -when moulded. Press into a deep buttered bread-pan and bake till nicely -browned. Turn out of the pan and slice. Serve with any good brown sauce -or walnut gravy. - - -MOCK VEAL LOAF - - Nuttolene, 1/4 pound. - Minced protose, 1/2 pound. - Egg, well beaten, 1. - Milk, 1/4 cup. - Sage, 1/4 teaspoonful. - Ground mace, 1/4 teaspoonful. - Butter size of an egg. - 1 small onion, braized in the butter. - -Cracker or zwieback crumbs enough to make a stiff mixture. Mix all -together, salt to taste, and bake in a deep bread-pan. Garnish with -parsley or young celery hearts. - - -VEGETARIAN ROAST - - Nut food, 1/3 pound. - Onion, 1/2. - Egg, 1. - Hot water, 2 cups. - Butter, 2 teaspoonfuls. - Bread crumbs or granola. - -To the water add the nut food minced, minced and browned onion, and -butter. Thicken with toasted bread crumbs or granola until quite stiff. -Add the beaten egg, salt, and a little sage if desired. Put in oiled -pan and bake. Serve with gravy. - - -ROAST OF PROTOSE - - Protose, 1 pound. - Strained tomato, 1/2 cup. - Chopped onion, 1. - Nut butter, 2 tablespoonfuls. - Browned flour, 2 tablespoonfuls. - Sage. - -Cut the protose lengthwise through the center, then cut each half -in six pieces. Place in a deep baking-pan, let the first piece lean -slantingly against the end or side of the pan, the second against -the first, and so on. Sprinkle this with finely chopped onion, and a -little powdered sage, and pour over it a nut cream made of two heaping -tablespoonfuls of nut butter emulsified, in enough hot water to cover -the protose. Add to this the browned flour, rubbed smooth in a little -tomato. Salt to taste. A little celery salt may be used if desired. -Cover and bake till the gravy is thick and brown. - - -HAMBURGER LOAF - - Lentils, raw, 1 cup. - Protose, 1/2 pound. - Cooking oil, 2 tablespoonfuls. - Salt. - Chopped onion, 1/2 cup. - Eggs, 5. - Bread crumbs. - -Cook the lentils until tender, then simmer as dry as possible. Put -through a colander, brown the onions in oil, and add to the lentils, -together with the protose and two of the raw eggs. Mix salt to taste, -and add enough bread crumbs so that it will mold nicely. - -Have the three remaining eggs boiled hard and the shells removed. -Put one-half the loaf mixture into a bread-pan, then put the three -hard-boiled eggs in a row through the center and cover with the -remaining mixture. Press down gently and bake. Serve with sauce -imperial. - - -NUT AND GRANOLA ROAST - - Minced nut food, 1/4 pound. - Onion, 1. - Oil, 1 tablespoonful. - Egg, 1. - Boiling water, 2 cups. - Granola. - -Brown the onion in the oil, then add the minced nut foods and boiling -water. Thicken with granola. Stir in the raw egg, and a little sage or -thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with -gravy. - - -CREAM NUT LOAF - - Dried bread crumbs, 2 cups. - Ground sweet corn, 1 cup. - Ground Brazil nuts, 1 cup. - Eggs, 2. - Sage. - Mashed peas, 1 cup. - Mashed potatoes, 1 cup. - Cream, 1/2 cup. - Salt. - -Mix all thoroughly together, press in a deep bread-pan, and bake a nice -brown. Serve with a sauce made of one part sweet cider and two parts -grape juice, thickened with a little corn starch. - - -IMPERIAL NUT ROAST - - Pea pulp, 1-1/2 cups. - Chopped walnuts, 1-1/2 cups. - Bread crumbs, 1 cup. - Sage. - Lentil pulp, 1-1/2 cups. - Egg, 1. - Salt. - Milk to moisten. - -Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a -deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, -and salt. This should be just stiff enough to spread easily. Cover with -the remaining pea and lentil mixture. Baste with cream, put in the -oven, and brown. - - -WALNUT LOAF - - Chopped walnut meats, 1/2 cup. - Egg, 1. - Boiling water, 2 cups. - Olive oil or butter, 1/2 tablespoonful. - Bread crumbs, 2 cups. - Salt to taste. - -Mix walnut meats and crumbs together, pour over the boiling water, mix -well, add the raw egg, butter, and salt, stir thoroughly, press into -buttered bread-pan, and bake. - - -WALNUT ROAST - - Granola, 2 cups. - Ground walnuts, 1 cup. - Milk or cream, 1 quart. - Eggs, 4. - -Soak the granola in the milk or cream for ten minutes and add the -walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. -Grease a baking-pan, turn in the mixture, and bake thirty-five to forty -minutes. - - -CEREAL ROAST - - Cream, 4 Cups. - Nut meal, 1 cup. - Onion, chopped fine, 1. - Sage. - Gluten, 1/2 cup. - Bread crumbs, 1-1/4 cups. - Salt. - -Mix all together and bake in a moderately hot oven. - - -NUT AND TOMATO ROAST - - Celery, 1 root. - Granola, 1-1/2 cups. - Eggs, 5. - Nuttolene, 1/2 pound. - Tomatoes, 2 cups. - Onions, 3. - Protose, 1/2 pound. - -Chop the celery and onions fine, put into a saucepan with enough -cooking oil to prevent burning, and cook until a rich brown, stirring -occasionally. Add to this one quart of boiling water and the tomatoes. -Boil for fifteen to twenty minutes. Then remove and strain as much as -possible through a soup strainer. Take three and one-half cups of this -gravy and mix with it the granola, eggs, and salt to taste. Have ready -the protose and nuttolene cut into thin slices. Put in a layer of the -granola mixture into a big baking-pan, then a layer of protose, then -granola, then nuttolene, and so on until all is used, finishing with -the granola mixture. Bake forty-five minutes or until a nice brown. -Remove from the fire, let cool a little, turn out on a platter, and -serve with the remaining gravy. - - -DRIED PEA CROQUETTES - - Dried peas, 1-1/2 cups. - Egg, 1. - Salt. - Olive oil, 2 teaspoonfuls. - Bread crumbs. - -Cover the peas with water and soak overnight. Drain and cook in fresh -boiling water until tender. Drain, press through a colander, add a -little salt and olive oil. Mix thoroughly and form into small rolls -about three inches long. Dip in beaten egg, roll in bread crumbs, and -bake in a quick oven. Serve with tomato sauce. - - -CHICKEN CROQUETTES - - Mashed potato, 1/2 cup. - Toasted bread crumbs, 1/2 cup. - Nut butter, 1/4 cup. - Hard-boiled egg, chopped fine, 1. - Browned onion, 1/4 cup. - Sage, 1 teaspoonful. - Hot water, 1/2 cup. - Chopped walnuts, 1/4 cup. - Minced nuttolene, 2 tablespoonfuls. - Beaten egg, 1. - Boiled rice, 1 cup. - Salt, 3 teaspoonfuls. - -Mix all together and form into croquettes; dip into beaten eggs and -milk, roll in browned bread crumbs which have been oiled or buttered, -and bake. - - -HASHED PROTOSE CROQUETTES - - Protose, 1 pound. - Butter, 1 tablespoonful. - Salt. - Potatoes, 1 pound. - Eggs, 4. - Mace. - -Boil the potatoes, mash, add the minced protose, the yolk of three -eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, -crumb, and bake. - - -EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. - -Break an egg into a bowl or deep saucepan, break up with a fork, add -a tablespoonful of hot water to soften the albumen of the egg, and -mix till free from lumps, but do not beat in too much air. Dip the -croquettes in the egg, roll in crumbs, and bake. - - -PROTOSE WITH BROWNED POTATOES - -Peel and slice potatoes three-fourths of an inch thick. Cut protose -in strips same thickness. Place in a pan two slices of potatoes and -one of protose, and repeat same until the pan is full. Pour over this -vegetable stock sufficient to cover. Bake in the oven till the potatoes -are done and nicely browned. - - -NUT FRICASSEE WITH BROWNED SWEET POTATOES - -Cut some nut food into half-inch cubes and pour over it a thick, brown -or white gravy sufficient to cover well. Let it simmer about one hour. -Peel and steam or boil potatoes until tender, but not overdone. Put -them in a baking dish with a little butter or olive oil, salt, and bake -in a quick oven until nicely browned. Serve with the fricassee. - - -FRIJOLES WITH PROTOSE MEXICANO - - Mexican beans, 1/2 cup. - Vegetable stock, 1 cup. - Mace. - Diced protose, 1/4 pound. - Strained tomatoes, 1 cup. - Salt. - -Cook the beans in just enough water to prevent scorching. When done, -have ready a stock made of the vegetable stock, tomatoes, mace, and -salt. Pour over the beans, together with the protose, and let simmer -for an hour or more. - - -FRICASSEE OF PROTOSE WITH POTATO - -Serve a spoonful of nice white mashed potato on an empty platter; press -a slice of broiled protose up against the potato, and serve with a -spoonful of brown gravy. Garnish with parsley. - - -GREEN CORN AND TOMATO - - Corn pulp, 3 cups. - Strained tomatoes, 1 cup. - Butter, 1 tablespoonful. - Salt. - -Scrape the given amount of corn from the cob, add the tomatoes and -butter, simmer until the corn is tender; salt, and serve as a vegetable. - -Cold boiled corn cut from the cob may be substituted for the fresh -corn, if desired. - - -MOCK CHICKEN RISSOLES - - Protose, 1/2 pound. - Nuttolene, 1/2 pound. - Milk, 1/2 cup. - Mace. - Flour, 1 tablespoonful. - Butter, 1/4 cup. - Salt. - -Put the butter into a saucepan; when hot stir in the flour, and stir -until brown; add the hot milk, salt, and mace, and let cook a few -minutes. Chop the nut food fine and mix into the sauce. Have ready some -tart shells made of rich pie paste; fill with the mixture. The sauce -should be cool before adding the nut food. - - -NEW ENGLAND BOILED DINNER - - Potatoes, 4-1/2 cups. - Turnips, 1 cup. - Onions, 2 cups. - Carrots, 1-3/4 cups. - Cabbage, 2-1/2 cups. - -Cut the potatoes, carrots, and turnips in three-quarter inch cubes; -slice the onions and cut the cabbage into pieces about one and one-half -inch square. Boil the potatoes and onions together. The carrots turnips -and cabbage may also be cooked together in salted water. When all are -done, mix together, and serve with slices of protose or other nut food -that has been braized in a tomato or brown sauce. - - -NUT AND VEGETABLE STEW - - Nuttolene, 1 cup. - Turnips, 3/4 cup. - Chopped celery, 1/2 cup. - Bay leaf, 1. - Salt. - Carrots, 1-1/2 cups - Potatoes, 1-1/2 cups. - Onion, small, 1. - Butter, 1 lump. - -Put all on, except nuttolene and potatoes, and boil one hour. Then add -potatoes and nuttolene and cook slowly until potatoes are done. Salt to -taste. Thicken with a little flour, work smooth with a lump of butter. -A little protose might also be added. - - -STEWED PROTOSE (SPANISH) - - Butter, 1 tablespoonful. - Minced parsley, 1 tablespoonful. - Tomatoes, 4 cups. - Onions, 4. - Flour, 2 tablespoonfuls. - Protose, 1 pound. - -Put the butter into a saucepan and add the sliced onion, minced -parsley, and cook ten minutes. Then stir in the flour, mix well, and -add the tomatoes. Stir well to free from lumps. Cover and cook twenty -to thirty minutes. Slice the protose into small pieces and simmer in -sauce ten minutes. Salt, and serve. - - -PROTOSE FRICASSEE - - Tomatoes, 1 cup. - Minced parsley, 1 teaspoonful. - Protose, 1 pound. - Vegetable stock, 2 cups. - Mixed herbs, 1/2 teaspoonful. - Onion, 1. - Eggs (yolks), 2. - -Mince the onion and braize in a little butter or olive oil five -minutes; add the minced parsley strained tomatoes, mixed herbs, and -vegetable broth. Bring to a boil and add the protose, cut into cubes or -diamonds of one-half inch. Cook for a few minutes and thicken with a -few spoonfuls of flour rubbed smooth in a little water. Salt to taste, -and serve. Just before serving add the beaten yolks. - - -PROTOSE STEAK SMOTHERED IN ONIONS - - Protose, 3/4 pound. - Cooking oil, 1/2 cup. - Salt. - Onions, large, 6. - Vegetable stock, 2 cups. - -Cut the protose into twelve slices, lay half of them in an oiled -baking-pan; have the onions sliced and lightly browned in the oil. -Cook half of the onions over the protose, then put on the rest of the -protose, then the remainder of the onions, pouring the vegetable stock -over all. Salt to taste. Bake until the stock is reduced to a rich -brown gravy. - - -PROTOSE SMOTHERED WITH TOMATOES - - Protose, 3/4 pound. - Butter, 1/2 cup. - Salt. - Tomatoes, 12. - Sugar, 2 tablespoonfuls. - Celery salt. - -Cut protose into twelve slices and cut each tomato in half. Put one -slice of tomato in a baking-pan; on this put a slice of the protose, -then a slice of tomato on top, and so on, making twelve orders in all. -Chop the butter in little pieces and sprinkle over, also the salt and -celery salt. Cover and bake until the tomato is nearly done. Then -remove the cover and brown very lightly. Serve two slices to each -person, garnished with parsley. - - -PROTOSE POT ROAST - - Protose, 3/4 pound. - Strained tomatoes, 1 cup. - Vegetable soup stock, 2 cups. - Salt to taste. - -Mix the vegetable stock with the strained tomatoes, salt to taste, -and pour over the protose, which has been sliced and placed in a -baking-pan. Bake one hour. - - -BRAIZED PROTOSE AND CABBAGE - -Braize protose according to the recipe, and serve with boiled cabbage. - - -PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS - -By putting a layer of sliced raw potatoes in the bottom of the pan and -covering with the protose, onions, and stock, we have protose steak and -potatoes smothered with onions. - - -PROTOSE PILAU - - Water, 3/4 pint. - Rice, cooked, 1 cup. - Butter, 1 teaspoonful. - Protose, 1/2 inch cubes, 1/4 pound. - Minced onion, 1 tablespoonful. - -Let simmer ten or fifteen minutes; thicken with browned flour, two -heaping teaspoonfuls, mixed with strained tomatoes to consistency to -pour easily. Salt and celery salt to taste. - - -PROTOSE PATTIES (PLAIN) - - Protose, 1 pound. - Salt. - Cream, 3 tablespoonfuls. - Eggs, 2. - Bread crumbs. - -Thoroughly crush the protose and mix with the salt and one egg. Form -into patties, roll in egg and cream, then in bread crumbs. Bake in -greased pan till lightly browned. If desired, the crumbs may be -slightly moistened with cream. - - -BRAIZED PROTOSE - - Protose, 12 slices. - Vegetable stock, No. 2, 3 cups. - Sage. - Minced onion, medium size, 1. - Butter. - -Butter a deep pan and sprinkle with the minced onion and sage. On this -lay the slices of protose, cut a little less than half an inch thick. -Cover the pan and put into the oven to brown, turning the protose once, -and watching carefully that the onions do not burn. Remove from the -oven and cover with the vegetable stock. Cover and return to the oven, -and bake until the stock is reduced to a thick, brown gravy. - - -PROTOSE CUTLETS WITH MASHED POTATO - - Protose, 1/2 pound. - Milk, 1 cup. - Brown sauce. - Egg, 1. - Granose flakes. - -Cut protose into six slices as for protose steak. Dip in beaten egg and -milk, and roll in granose flakes. Do this the second time, and bake in -brown sauce about thirty minutes. Serve with mashed potato. - - -NUT LISBON STEAK - - Protose, 6 large slices. - Brown gravy, 3 cups. - -Broil or fry the protose a nice brown (but do not burn) and drop into -the gravy (any good brown gravy will do); let simmer an hour or two. -Serve hot with a spoonful of the gravy. - -More protose may be used if desired. - - -PROTOSE AND TOMATO - - Protose, 6 large slices. - Tomato, cooked and strained, 2 cups. - Corn starch, 1 teaspoonful. - Salt to taste. - -Cut the protose in rather thick slices and lay in a flat baking-pan -(one about two inches deep will answer nicely); boil the tomatoes and -thicken with the corn starch; add the salt, and pour over the protose. -Bake slowly in a moderate oven. Do not bake too dry. The protose should -be nice and juicy with the tomatoes when done. The corn starch may be -omitted if desired. - - -BAKED PROTOSE WITH MACARONI - - Macaroni (not cooked), 1-1/2 cups. - Oil, 1 tablespoonful. - Flour, 1/3 cup. - Salt. - Minced protose, 1 cup. - Minced onion, medium size, 1. - Milk, 2 cups. - -Break the protose in one-inch lengths. Drop in three quarts of boiling -water, previously salted. Boil from one-half to three-quarters hour, -turn into colander, and pour cold water over it. Drain and turn into -baking-pan. - - -SAUCE - -Put the oil in a stew-pan, add the onion, braize till nicely browned, -then add the flour, and stir until brown. Add the milk, then the -protose. Season with salt. Pour this sauce over the macaroni and -sprinkle with bread crumbs. Bake in a moderate oven till brown. - - -FRIZZLED PROTOSE IN EGGS - - Protose, 1 pound. - Eggs, 8. - Olive oil. - -Cut the protose into small, thin, narrow strips; put into a frying-pan -with a little olive oil, and when hot pour the well-beaten eggs over -it, stirring constantly, until the eggs are set. Serve hot on toast. - - -ESCALLOPED PROTOSE - - Protose, 1 pound. - Bread crumbs, 3/4 cup. - Potatoes, medium size, 4. - Brown sauce, sufficient to cover. - -Slice one-half the potatoes in a baking dish, sprinkle one-half the -bread crumbs over them; on the crumbs put half the protose cut into -thin slices; pour over some of the gravy to moisten. Add the remainder -of the ingredients in the same manner, making two layers. There should -be sufficient gravy to cover and cook the potatoes and protose. - - -EGGPLANT BAKED WITH PROTOSE - - Eggplant, medium size, 2. - Chopped onion, large, 1. - Salt. - Protose, 3/4 pound. - Vegetable stock. - -Peel and slice the eggplant in one-fourth inch slices, and cut the -protose into twelve slices. Put a layer of the eggplant in an oiled -pan, then a layer of protose, and sprinkle part of the onion over all. -Make another layer with the remainder and cover with vegetable stock. -Salt to taste, cover, and bake. Tomato may be used in place of the -stock if desired. - - -PROTOSE JAMBALAYA - - Butter, 1 tablespoonful. - Minced onion, 1. - Minced garlic, small, 1. - Flour, 1 tablespoonful. - Tomatoes, 1-1/2 cups. - Vegetable stock, 1-1/2 quarts. - Rice, 1 cup. - Minced protose, 3/4 pound. - Minced celery, 1/4 cup. - Salt, mace, and bay leaves. - -Put the butter into a saucepan, heat, add the onion and garlic, and -brown, then add the flour and brown, add the tomato, and cook a few -minutes, stirring to prevent flour from lumping. When nice and brown, -add vegetable stock and the seasoning; boil until the ingredients are -well blended; add the rice and boil till the rice is tender, stirring -often. To this add the minced protose that has been heated in a covered -dish in the oven. Mix and serve. - - -RAGOUT OF PROTOSE - - Protose cut in irregular pieces, 1 pound. - Hot water, 4 cups. - Browned flour, 1 tablespoonful. - Celery salt. - Strained tomatoes, 1-1/2 cups. - White flour, 1 tablespoonful. - Salt. - -Put all together, except the flour, and let simmer thirty or forty -minutes, adding enough boiling water from time to time to keep the -original quantity. Thicken with the flour, and serve. - - -PROTOSE CUTLETS - - (1) Protose, minced, 1 pound. - -Season with - - Salt. - Lemon juice. - Sage. - -Add a little - - Chopped parsley. - -Make a heavy white sauce with - - (2) Flour, 2 tablespoonfuls. - Milk, 3/4 cup. - -If desired, flour may be rubbed with - - Butter, 1 tablespoonful. - -Add salt to taste. - -Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or -croquettes. Dip into beaten egg, roll in bread crumbs that have been -moistened with melted butter, and brown in the oven. - - -PROTOSE CHARTREUSE - - Vegetable stock, 2 cups. - Egg, 1. - Salt. - Protose, 1/2 pound. - Rice, cooked, 1 quart. - Bread crumbs, sufficient to thicken. - -To the stock add the protose, bread crumbs, the egg unbeaten, and salt. -Mix thoroughly. Line a baking-pan with part of the rice, and fill in -the center with the protose mixture; cover with the rest of the rice, -and press down gently. Bake, and serve with browned sauce. - - -PROTOSE STEAK - -Split a pound of protose in two lengthwise, and cut into as many slices -as needed. Broil in a pan, and serve with brown sauce. - - -PROTOSE STEAK A LA TARTARE - - Minced protose, 1 pound. - Butter, 1 tablespoonful. - Mayonnaise, 3 tablespoonfuls. - Onion, 1. - Eggs, 6. - Onions and olives mixed, to garnish. - -Put the butter in a saucepan and set on the range. When hot, add the -onion and cook until brown; add the minced protose, a pinch of salt, -and mix. Form into balls, making a depression in each ball, and drop -an egg yolk in each depression. Bake until the eggs are done. Chop the -onions and olives, add the mayonnaise, and use as a garnish. - - -PROTOSE OR NUTTOLENE CUTLETS - - Protose or nuttolene, 6 slices, each large enough for a cutlet. - Eggs, 3. - Cream or rich milk, 2 cups. - Bread crumbs, buttered, 1-1/2 cups. - Salt. - -Beat the eggs, add the milk and salt, dip the slices of nut food in -this, and then in the buttered bread crumbs, and lay in a greased -baking-pan. Place the remaining bread crumbs with the milk, add salt, -and pour over the cutlets. If not enough to cover, a little milk may be -added. Put into the oven and bake till the mixture sets, or it may be -placed on the range, and when one side is browned turn and brown the -other side. - - -GOLDEN NUT CHARTREUSE - - Vegetable stock, 2 cups. - Corn meal mush, 1 quart. - Bread crumbs. - Egg, 1. - Protose, or other nut food, 1/2 pound. - Salt. - -Make the filling same as for protose chartreuse; line the pan with the -mush, put in the filling, and cover with mush. Bake, and when cold cut -into slices, egg, crumb, and bake. Serve with gravy. - - -LENTIL HASH - - Lentils, 1 cup. - Potatoes, medium size, 2. - Rice, 2 tablespoonfuls. - Egg, 1. - Onion, large, 1. - Tomato, 1. - Cooking oil, 1/4 cup. - Garlic, small piece. - -Boil the lentil, onion, tomato, potatoes, and rice together till soft; -chop very fine and add the cooking oil, egg, and a very small piece of -garlic, and salt to taste. Put into oiled pan and bake until brown. - - -LENTIL FRITTERS - - Lentils, 1 cup. - Rich milk, 1/4 cup. - Egg, 1. - Butter, 1 tablespoonful. - Flour, 3/4 cup. - -Cook lentils until tender, drain, press through a colander, add the -milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the -stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on -both sides, or bake in the oven. Garnish with parsley, and serve with -marmalade or apple sauce. - - -WALNUT LENTIL PATTIES - - Cooked lentils, 2 cups. - Eggs, 2. - Chopped walnuts, 3/4 cup. - Granola, or bread crumbs. - -Rub the lentils through a colander and add the chopped walnut meats, -one egg, and a pinch of salt. Thicken with bread crumbs or granola. -Form into patties, roll in egg and buttered crumbs, and bake. Serve -with gravy. - - -LENTIL PATTIES ON MACARONI - - Lentils, 1 cup. - Eggs, 2. - Chopped parsley, 1 teaspoonful. - Minced onion, 2 tablespoonfuls. - Olive oil, 2 tablespoonfuls. - Bread crumbs. - -Cook the lentils until tender and put through a colander. To this pulp -add the rest of the ingredients, using sufficient bread crumbs to make -stiff enough to form into patties. Dip the patties in egg and crumbs. -Brown in the oven. Serve on a platter with creamed macaroni. - - -WALNUT LENTILS - - Lentils, 1-1/2 cups. - Walnuts, 1 cup. - Butter. - -Cook the lentils in six cups of water until quite tender and the water -almost dried away. Press the lentils through a soup strainer. Grind -the walnut meats and add to the lentils. Add a little butter and salt -to taste. - - -LENTIL ROAST - - Lentils, 1-1/2 cups. - Butter, 1 tablespoonful. - Granola, 1 cup. - Eggs, 2. - Onion, small, 1. - Mixed herbs, 1 teaspoonful. - Ground walnuts, 1 cup. - Salt. - -Cook the lentils in sufficient water to prevent burning. When tender, -add the sliced onion, butter, mixed herbs, and salt to taste. Cook with -the pot closely covered for twenty-five to thirty minutes longer. - -Remove from fire, drain, press through a colander, and add the granola, -ground walnuts, and eggs. Mix well, press into a baking pan, and bake -forty-five minutes or until nicely browned. - - -LENTIL NUT ROAST - - Lentil pulp, 2 cups. - Egg, 1. - Toasted bread crumbs or granola. - Nut butter, 1/2 cup. - Dairy butter, 2 teaspoonfuls. - -Emulsify the nut butter in enough water to mix easily. Mix all together -and thicken with toasted bread crumbs or granola. Salt to taste. Put -in oiled pan and bake. Serve with gravy. A little thyme or sage may be -used if desired. - - -RICE MOLD - - Rice, 1 cup. - Milk, 2/3 cup. - Lemon or vanilla flavoring. - Egg, 1. - Sugar, 2 tablespoonfuls. - Stewed fruit. - -Wash clean and boil the rice in two quarts of water until done. Drain -off the water well. Add, while hot, a custard made of the egg, milk, -and sugar. Flavor with lemon or vanilla. Form into molds, and serve -with stewed prunes, peaches, or any other kind of fruit. - - -RICE AND BANANA COMPOTE - - Rice, 3/4 cup. - Milk, 3 cups. - Vanilla. - Bananas, 6. - Sugar. - -Bring the milk to a boil, thicken with corn starch or flour, and add -sugar to taste. Simmer the bananas in this sauce for half an hour. Add -vanilla. - -Rice for bananas: Cook the rice in two and one-fourth cups of water -in a double boiler till done. The rice should be soft and each grain -standing out separate when done. Make a layer of the rice, and serve -the bananas on it. - - -RICE AND EGG SCRAMBLE - - Rice, 2 cups. - Eggs, 4. - Milk, 4 cups. - -Thoroughly wash the rice and boil in salted water until tender and -drain. Scramble the eggs in the milk, add salt when nearly done, mix -with the rice, and serve hot. - - -SPANISH RICE - - Rice, 1 cup. - Garlic, medium size, 1/2. - Bay leaf, 1. - Minced celery, 1 stalk. - Tomatoes, 2 cups. - Minced onion, small, 1. - Oil, 2 tablespoonfuls. - Mace, 1/2 teaspoonful. - Flour, 2 tablespoonfuls. - Salt. - -Boil the rice until about half done, drain, and finish cooking in the -following sauce:-- - -Put the oil in a saucepan, add all the other ingredients except the -tomato and flour; set over the fire and stir occasionally, to prevent -burning, until brown. Then add the flour and stir till brown. Add the -tomato, let cook a few minutes, strain, and add to the rice. - - -CORN FRITTERS - - Green corn pulp, 1 pint. - Milk, 4 tablespoonfuls. - Flour, 1/2 cup. - Eggs, 4. - -Mix the corn, milk, flour, and yolks of the eggs together thoroughly. -Then fold in the well-beaten whites of the eggs, and fry by spoonfuls. - - -PROTOSE AND RICE CHOWDER - - Protose, 1/2 pound. - Rice, cooked, 1 cup. - Potatoes, 1/2 pound. - Butter, 1 tablespoonful. - Vegetable stock, 1 cup. - Bread, 1/4 loaf. - Cream, or milk, 1 cup. - Salt and mace to taste. - -Put the butter in a deep dish, melt, then add a layer of the protose, -sliced quite thin, then sprinkle with mace, salt, and bits of butter. -Then add a layer of the sliced potatoes, sprinkle with part of the -rice, then a layer of bread, then more salt, bits of butter, and minced -onion. Add the remainder in the same order, and pour over all one cup -of hot vegetable stock. Cover, set on range, and let simmer one-half -hour, then pour over all one cup of hot cream or milk, and serve. - - -NOODLES - - Butter, 1 tablespoonful. - Salt, 1/4 teaspoonful. - Eggs, 2. - Flour, to make a very stiff dough. - -Whip the egg until light, add the salt, and work in the flour, making -a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle -with flour to prevent sticking, and roll up into a long roll, rolling -crosswise. Then with a sharp knife cut into very thin slices and drop -into boiling salted water. Cook about twenty minutes. Drain, pour over -the melted butter, and serve hot. - - -VEGETABLE OYSTER A L'ITALIENNE - -Take macaroni broken into one-inch lengths, and boiled until tender, -and vegetable oyster which has been parboiled twenty minutes, and put -in alternate layers in a baking-pan. Pour over this a sauce made from -both of the liquors (macaroni and vegetable oyster) thickened with the -yolks of the eggs. Sprinkle with granola and bake until browned. - - -GREEN CORN CHOWDER (NEW ENGLAND STYLE) - - Corn pulp, fresh cut from the cob, 2-1/2 cups. - Diced protose, 1 cup. - Vegetable stock, 1 cup. - Parsley, chopped, 1 tablespoonful. - Bread crumbs. - Minced onion, medium size, 1. - Sliced potatoes, 2 cups. - Oil, 2 tablespoonfuls. - Salt. - -Brown the onion in the oil, and add the protose and vegetable stock. -When thoroughly heated, add corn pulp, mix all together, heat up well, -and salt. Put the sliced potatoes in cold water, drain, and put into a -pan of flour; shake the pan so as to cover the potatoes with flour. -Put half of the potatoes in a layer in the bottom of a baking-pan, -cover with half the corn and protose mixture, sprinkle with bread -crumbs and part of the parsley. In the same manner add the remainder -of the potatoes and mixture. Moisten with stock and bake until the -potatoes are done. - - -SQUASH FRITTERS - - Mashed summer squash, 2 cups. - Butter, 1 heaping tablespoonful. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Rich milk, 1/2 cup. - Flour, 1 cup. - Eggs, 2. - -Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten -yolks. Then fold in the stiffly-beaten whites. Brown on a griddle. - - -BEAN CROQUETTES - - Navy beans, 1 cup. - Olive oil, 1 tablespoonful. - Bread crumbs. - Salt, 1 level teaspoonful. - Beaten egg, 1. - -Cover beans with water, soak overnight, drain, and cook in fresh -boiling water until tender, or about an hour. Drain, press through -a colander, add salt and olive oil. Mix thoroughly and roll into -cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs -and bake in moderate oven. Serve with tomato sauce. - - -SCOTCH PEA LOAF - - Scotch pea pulp, 1-1/2 cups. - Egg, 1. - Poultry dressing or sage. - Nut food, 1 pound. - Butter, 2 teaspoonfuls. - -Stir all together, or thicken with toasted bread crumbs or granola; -bake. Serve with gravy. - - -BEAN AND NUT LOAF - - White beans, 1 cup. - Onion, 1/4 cup. - Sage. - Toasted bread crumbs or granola. - Chopped walnuts, 1 cup. - Egg, 1. - Salt. - -Thoroughly wash the beans and soak overnight. Boil thoroughly, and -when done rub through a colander. Add the chopped walnuts, egg, onion -braized in oil, sage, and salt to taste. Thicken with granola or -toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy. - - -CARROT SOUFFLE - - Mashed carrots, 1-1/2 cups. - Rich milk, 1 cup. - Toasted bread crumbs, or granola, 1-1/2 cups. - Braized onion, 1 tablespoonful. - Nutmeg, 1 level teaspoonful. - Yolks of eggs, 3. - -Beat the whites of the eggs very stiff and fold into the above mixture. -Put into oiled pan, and bake in moderate oven. - - -OKRA GUMBO (VEGETARIAN STYLE) - - Ripe tomatoes, 2 cups. - Water, 1-1/2 quarts. - Diced nuttolene, 1/4 pound. - Onion, medium size, 1. - Sliced okra, 2 cups. - Diced protose, 1/2 pound. - Butter, 1 tablespoonful. - Rice, boiled, 1 cup. - Salt, celery salt, mace. - Watercress, parsley. - -Cook the tomatoes and okra in the water. Brown the onion in the butter, -add the protose and nuttolene with the seasoning; brown all together -a few minutes; then add the tomato and okra; let all simmer for two -hours. Serve on platters on tablespoonful of boiled rice. Garnish with -the parsley or cress. - - -BAKED POT PIE - - Protose, 1 pound. - Carrots, 1-1/2 cups. - Strained tomato, 1 cup. - Thyme. - Potatoes, 2 cups. - Minced onion, 1/2 cup. - Chopped parsley. - -Cook the carrots about one hour, then add potatoes, onions, protose, -and a little chopped parsley. Simmer in just enough water to keep from -burning until potatoes are done. Season with thyme and salt to taste. -Put in an oiled pan and cover with a rich pie paste. Bake thirty to -forty minutes in a moderate oven. - - -BAKED EGGPLANT A LA CREME - - Eggplant, 6 slices. - Milk, 3 cups - Butter. - Toasted bread crumbs, 1/2 cup. - Salt, 2 teaspoonfuls. - -Peel the eggplant and cut in slices about three-fourths of an inch -thick. Place slices in a pan and cover with sifted toasted bread crumbs -or sifted granola. Pour over this the milk; add salt and small piece of -butter, and bake. If it becomes too dry, add a little more milk. - - -MOCK CHICKEN PIE - - Boiled potatoes, 4 cups. - Nuttolene, 1/2 pound. - Eggs, 2. - Pie crust. - Protose, 1/2 pound. - Milk, 1 cup. - Chopped onion and parsley. - Nut gravy. - -Put into an oiled baking-pan a layer of the thinly-sliced boiled -potato, and over this a layer of nuttolene cut into thin slices. -Sprinkle on a little chopped onion and parsley, then a layer of sliced -protose. Pour over the nut gravy and let set five minutes. Cover this -with the pie crust and bake till done. - - -GREEN CORN NUT PIE - - Corn mixture. - Corn ground, 2 cans. - Rich milk, 1 cup. - Flour, 3/4 cup. - Beaten eggs, 2. - Salt to taste. - - Nut mixture. - Minced onion, 1. - Chopped celery, 1/4 cup. - -Braize in a little butter or oil. Add - - Water, 1 cup. - Strained tomatoes, 1/2 cup. - Minced nuttolene or protose, 3/4 cup. - -Add to this sufficient bread crumbs to make a batter that will spread -easily. Oil a baking-pan, and cover the bottom with one-half of the -corn mixture, then put in the nut food mixture and the remainder of the -corn to top. Bake till nicely browned. - - -VEGETABLE OYSTER PIE - - Vegetable oysters, 1 quart. - Potatoes, 1 cup. - Cream sauce, 2-1/2 cups. - Pie paste sufficient to cover. - Chopped parsley, 1 teaspoonful. - Parsnips, 1 cup. - Salt. - -Boil the vegetables separately until tender; then mix with the other -ingredients and put in a shallow baking-pan. Cover with the pie paste -and bake a light brown. Serve hot. - - -VERMICELLI NUT PIE - - Nuttolene, 1/2 pound. - Vermicelli, 2 cups. - Salt. - Rich milk, 4 cups. - Eggs, 2. - -Cook the nuttolene ten minutes in two cups of rich milk, then rub -through a strainer. Flavor with celery salt. Cook the vermicelli -fifteen minutes, strain, and pour over it while in the strainer two -quarts of cold water. When it is well drained, line the bottom of a pie -dish with one-half of it. Pour over it the puree of nuttolene and cover -with the other half of the vermicelli. Make a custard of two eggs, two -cups of milk, and a teaspoonful of salt. Turn this custard over the -pie, and with a fork make an impression all over, to permit the custard -to run through. Sprinkle a few bread crumbs over it, and bake in a -quick oven thirty minutes. Serve with or without sauce. - - -NUT AND VEGETABLE PIE - - Minced onion, 1 cup. - Minced parsley, 1/2 cup. - -Brown and add - - Mashed carrots, 2 cups. - Mashed potatoes, 2 cups. - Nut food, 1 pound. - Eggs, 2. - -Salt to taste and put in oiled pan. Pour over this a mixture made by -beating one egg in one cup milk, and bake in a moderate oven till it is -nicely browned. - - -TOMATO PIE - - Tomatoes, 6. - Chopped parsley. - Salt. - Cooking oil, 1/3 cup. - Pie paste. - -Peel and slice the tomatoes and place in a small baking-pan. On top of -this put some chopped parsley, a pinch of salt, and cooking oil. Cover -with thin pie paste and bake. - - -BOILED MACARONI (PLAIN) - -Put two cups of macaroni, broken into inch lengths, into a saucepan, -cover with plenty of boiling water, salted, and boil till tender, or -about thirty minutes. Stir gently once or twice, to prevent sticking to -the bottom. Add enough cold water to stop boiling and let it come to a -boil again. Drain in a colander. Boiled macaroni may be served with a -gravy or fruit sauce. - - -MACARONI A L'ITALIENNE - - Macaroni, raw, 1 cup. - Corn meal, 2 tablespoonfuls. - Grated onion, 2 tablespoonfuls. - Salt to taste. - Milk or cream, 2 cups. - Tomatoes, cooked and strained, 1 cup. - -Break the macaroni into one-inch lengths; boil in salted water till -done; drain. While the macaroni is cooking, boil the milk and thicken -with the corn meal. When thoroughly cooked, add the tomatoes, onions, -and salt. Pour this dressing over the macaroni, and serve hot. - - -MACARONI AND KORNLET - - Macaroni, raw, 1 cup. - Cream or rich milk, 3/4 cup. - Kornlet, 3/4 cup. - Salt to taste. - -Break the macaroni in one-inch lengths and boil in salted water till -tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread -in a baking-pan, and bake a light brown. There should be enough kornlet -and cream to cover the macaroni smoothly, and it should not be too -moist when done. - - -MACARONI WITH TOMATO SAUCE - - Macaroni, raw, 1 cup. - Flour,1 tablespoonful. - Cream, 1/2 cup. - Tomatoes, stewed and strained, 2 cups. - Salt to taste. - -Break the macaroni into one-inch lengths and boil in salted water till -thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in -a little water. Add the cream, which should be hot, and salt to taste. -Drain the macaroni, pour the sauce over, mix well, and serve. The cream -may be omitted if preferred. - - -MACARONI CUTLETS - - Macaroni, raw, 1 cup. - Flour, 2 heaping tablespoonfuls. - Minced protose, 1 cup. - Salt to taste. - Milk, 1 cup. - Egg, 1. - Bread crumbs. - -Boil the macaroni in salted water till done, drain, and chop fine. -Boil the milk and thicken with the flour; stir in the well-beaten egg; -beat thoroughly. Add the macaroni, protose, and salt, and make stiff -with the bread crumbs, so that it can be made into cutlets. Make into -any shape desired. Put into an oiled pan and bake till nicely browned. -Serve with tomato or cream sauce. - - -CREAMED MACARONI - - Rich milk, 2 cups. - Flour, 2 large tablespoonfuls. - Salt. - Macaroni, 1 cup. - Butter. - -Boil the macaroni and put it into a gravy made of the milk, flour, -butter, and salt. Mix well, and serve. - - -MACARONI IN CREAM - - Macaroni, 2-1/2 cups. - Milk, 4 cups. - Egg yolk, 1. - Cream, 1 cup. - -Cook the macaroni in plenty of boiling water thirty minutes. Turn off -the water and wash the macaroni by pouring two or three quarts of cold -water over it. Return the macaroni to the saucepan and add the boiling -milk. Remove to a cool part of the stove and cook for thirty minutes. -Before serving, add the beaten yolk and the boiling cream. Shake the -pot to mix the egg with the macaroni. Stir as little as possible. Salt -to taste. - - -EGG MACARONI - - Macaroni, 1-1/2 cups. - Eggs, hard-boiled, 3. - Cream gravy, 2 cups. - Bread crumbs. - -Break macaroni into one-inch lengths and boil in salted water till -tender. Drain and wash with cold water. Put into a baking dish and -sprinkle over it the hard-boiled eggs chopped fine. Stir into cream -gravy, made from rich milk, sprinkle top with bread crumbs. Bake until -nicely browned. - - -BAKED MACARONI WITH EGG SAUCE - - Macaroni, 2 cups. - Milk, 3 cups. - Granola. - Eggs, 4. - Salt, 1 tablespoonful. - -Break the macaroni into inch lengths and boil in salted water thirty -to thirty-five minutes. Drain, turn it into a deep pan. Pour over this -a custard made with the milk, beaten eggs, and salt. Sprinkle with -granola on top, and bake in a moderate oven thirty minutes. - - -MACARONI WITH APPLE - -Butter a deep baking-dish and put in a layer of mashed and sweetened -apple sauce. Grate a little nutmeg over and add a layer of cooked -macaroni. Repeat till the dish is full, finishing with the apple sauce. -Bake till the apples are slightly browned. Serve with sweetened cream, -seasoned with nutmeg. May be served as a dessert. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1) - - Macaroni, 2-1/2 cups. - Egg sauce, 1 cup. - Sour cream, 1/2 cup. - Granola. - -Break the macaroni into inch lengths and boil in salted water until -tender. Drain and mix in a little granola. Add the sour cream or thick -sour milk and about one cup of egg sauce. (See egg sauce recipe, page -156.) Season to taste and bake. - - -MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2) - - Macaroni, 2-1/2 cups. - Cottage cheese, 1-1/4 cups. - Milk. - Butter, 1 tablespoonful. - Bread crumbs. - -Break the macaroni and cook in salted water until about half done. -Drain and pour over it enough milk to cover, and simmer until done. Add -the cottage cheese and butter and mix thoroughly. Pour into baking-pan, -sprinkle with bread crumbs, and bake. - - -MACARONI WITH GRANOLA - - Macaroni, raw, 2 cups. - Granola, 1/2 cup. - Salt to taste. - Cream sauce, 2-1/2 cups. - Butter, 1 tablespoonful. - -Cook the macaroni till tender; drain, put one-half in a baking-pan, -sprinkle on one-half of the granola, and cover with one-half of the -gravy. Repeat with the remainder, making two layers. Bake until nicely -browned. - - -MACARONI CROQUETTES - - Macaroni, raw, 2 cups. - Butter, 1 tablespoonful. - Egg yolks, 2. - Milk, 1 cup. - Flour, 2 tablespoonfuls. - Salt to taste. - -Boil the macaroni in salted water until tender, drain, and chop fine. -Heat the milk; when boiling, add the butter and flour, that have been -rubbed together until smooth; stir until thick, remove from the range, -and stir in quickly the beaten yolks of the eggs. Mix this sauce with -the macaroni, season with salt, turn out into a flat pan, and let -cool. When cold, form into croquettes, egg, crumb, and bake. - - -MACARONI NEAPOLITAINE - - Vegetable stock, 3 cups. - Diced protose, 1/2 pound. - Macaroni, raw, 1 cup. - Salt to taste. - -Cook the macaroni, drain, and add the rest of the ingredients. Let -simmer thirty minutes. Serve. - - -MACARONI (SPANISH STYLE) - - Macaroni, 2 cups. - Onion, 1. - Cream sauce, 2 cups. - Salt to taste. - Eggs, 3. - Parsley, chopped fine, 1 teaspoonful. - Dash of nutmeg. - -Cook the macaroni in salted water, drain, and chop fine; have the eggs -boiled hard and chopped fine, and the onions grated. Mix all together, -sprinkle with toasted bread crumbs, and brown in the oven. Serve with -tomato or Chili sauce. - - -MACARONI WITH TOMATO - - Stewed tomatoes, 2 cups. - Butter, 2 tablespoonfuls. - Hard-boiled eggs, grated or rubbed through a colander, 1 cup. - Salt. - Vegetable stock, 2 cups. - Macaroni, 2 cups. - -Boil the macaroni till tender, drain, and add the stock and tomatoes -not strained (they should be put on a sieve and allowed to drain, as -the stock will afford sufficient liquid), but chopped, and there should -not be enough of them to allow the tomato taste to predominate. Now add -to this the hard-boiled eggs, grated or rubbed through a colander. Mix -all together, and add a little salt. Pour into a baking-pan about four -inches deep, and bake until the mixture is thick. A few lumps of butter -sprinkled over the top as it goes to the oven is an improvement. - - -SCALLOPED MACARONI WITH VEGETABLE OYSTERS - - Vegetable oysters, peeled and sliced, 2 cups. - Macaroni, 1 cup. - Rich milk, 2 cups. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Flour, 2 tablespoonfuls. - Bread crumbs. - -Boil the macaroni and vegetable oysters separately, and drain. Then -place same in alternate layers in a pan. Pour over this a gravy made of -the milk, flour, eggs, butter, and salt. Stir carefully so as to get -the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top -and bake in a quick oven till nicely browned. - - -SPAGHETTI IN TOMATO SAUCE - - Broken spaghetti, 2 cups. - Flour, 2 tablespoonfuls. - Bay leaves, 2. - Onion, minced, 1. - Tomatoes, 4 cups. - -Break the spaghetti into small pieces and boil until well done. Pour -over this tomato sauce, made as follows: Brown the minced onion in a -little oil, stir in the flour, and add tomatoes, bay leaves, and salt -to taste. Let boil, and strain. - - -PROTOSE HASH - - Protose, 1-1/2 cups. - Cold boiled or baked potatoes, 2 cups. - Oil. - Chopped onions, large, 2. - Salt. - Sage. - -Put all together in a pan, pour over a little cooking oil, and set -on the stove. When it begins to brown, stir up with a thin knife -occasionally until well browned. - - -VEGETARIAN HAMBURGER STEAK - - Protose, 1 pound. - Sage, 1/2 teaspoonful. - Eggs, 2. - Nuttolene, 1/2 pound. - Grated onion, 1 tablespoonful. - Granose biscuits, powdered fine, 2. - -Mix thoroughly, form into patties, and fry. Serve with tomato sauce. - - -VEGETARIAN HAMBURGER STEAK WITH MACARONI - -Serve vegetarian hamburger steak with macaroni and a little brown sauce. - - -VEGETARIAN SAUSAGE - - Boiled rice, 3 cups. - Grated onion, 6 teaspoonfuls. - Protose, 1 pound. - Salt, 1-1/2 teaspoonfuls. - Oil, 3 tablespoonfuls. - Sage, 6 teaspoonfuls. - Egg, 1. - -Form into patties, and roll in gluten or browned flour, and bake in a -frying-pan. If browned in the oven, put a small piece of butter on top -of each. - - -BAKED STUFFED TOMATOES - - Tomatoes, medium sized, 6. - Chopped protose, 1/2 pound. - Sage, 1/2 teaspoonful. - Chopped parsley. - Toasted bread crumbs, 8 to 12 tablespoonfuls. - Chopped onion, 1 tablespoonful. - Salt, 1 teaspoonful. - -Take out the inside of the tomatoes and mix with this the bread crumbs. -Then add the other ingredients, and fill the tomatoes, piling mixture -up on top. Place small piece of butter on each, and bake in a hot oven, -until the tomatoes are cooked. When nearly done, sprinkle chopped -parsley over the top. - - - - -_VEGETABLES_ - - -VEGETABLES - -The term "vegetable," as here used, is applied to such plants (grains, -nuts, and fruits excepted) as are cultivated and used for food. The use -of a large variety of vegetables in our food assists in promoting good -health. To get the best results, they should be judiciously combined -with nuts, fruits, and grains. Green vegetables are rich in potash -salts and other minerals necessary to the system, and in such a form as -to be easily assimilated. - -Starchy vegetables, as potatoes, supply energy and heat, and give -necessary bulk to the food. Peas, beans, and lentils contain a large -amount of proteid, used in building and repairing tissue, and are -therefore used in place of meat. For weak stomachs they are more easily -digested in the form of purees and soups, with the outer indigestible -covering removed. All vegetables should be fresh; for in spite of -all that may be said to the contrary, all vegetables, whether roots, -leaves, or any other kind, begin to lose bulk and flavor as soon, as -removed from the ground. The kind that suffer least in this respect are -beets, potatoes, carrots, etc. Those which are most easily affected are -cabbage, lettuce, celery, asparagus, etc. - -Vegetables that have been touched with the frost should be kept in -a perfectly dark place for some days. The frost is then drawn out -slowly, and the vegetables are not so liable to rot. - - -GENERAL DIRECTIONS FOR VEGETABLES - -Fresh green vegetables should be cooked as soon after being gathered as -possible. Those containing sugar, as corn and peas, lose some of their -sweetness by standing. Wash thoroughly in cold water, but unless wilted -do not soak. It is better not to prepare fresh green vegetables until -they are needed; but if they must be prepared some time before cooking, -cover with cold water. - -Most vegetables should be put into fresh, rapidly-boiling water, and if -cooked in uncovered vessels, they will retain a better color, as high -heat destroys their color. In no instance permit them to steep in the -warm water, as this toughens them, and in some instances destroys both -color and flavor. - -The salt hardens the water, and also sets the color in the vegetable. -For peas and beans do not add salt to the water until they are nearly -done, as they do not boil tender so readily in hard water. - -Corn should not be boiled in salt water, as the salt hardens the outer -covering of skin and makes it tough. Cook the vegetables rapidly till -perfectly tender, but no longer. If vegetables are cooked too long, -flavor, color, and appearance are all impaired. To judge when done, -watch carefully, and test by piercing with a fork. The time required -to cook a vegetable varies with its age and freshness; therefore, the -time tables given for cooking serve only as approximate guides. - -Delicate vegetables, as green peas, shelled beans, celery, etc., should -be cooked in as little water as possible, toward the last the water -being allowed to boil away till there is just enough left to moisten. -In this manner all the desirable soluble matter that may have been -drawn out in cooking is saved. - -Strongly flavored vegetables, as cabbage, onions, etc., should be -cooked in a generous quantity of water, and the water in which onions -are cooked may be changed one or more times. - -The general rule for seasoning vegetables is as follows:-- - -To two cups small whole vegetables, or two cups of vegetables -mashed or sliced, add a rounding teaspoonful of butter, and half a -level teaspoonful of salt. To beans, peas, and squash, add one-half -teaspoonful of sugar to improve them. Add milk or the vegetable liquid -when additional moisture is required. - - -POTATOES - -Pre-eminent among vegetables stands the potato. - -The solid matter of potatoes consists largely of starch, with a small -quantity of albumen and mineral salts. Potatoes also contain an acid -juice, the greater portion of which lies near the skin. This bitter -principle is set free by heat. While potatoes are being boiled, it -passes into the water; in baking it escapes with the steam. - -New potatoes may be compared to unripe fruit, as the starch grains are -not fully matured. Potatoes are at their best in the fall, and they -keep well during the winter. In the spring, when germination commences, -the starch changes to dextrin or gum, rendering the potato more waxy -when cooked, and the sugar then formed makes them sweeter. When the -potatoes are frozen, the same change takes place. - -In the spring, when potatoes are shriveled and gummy, soaking improves -them, as the water thus absorbed dissolves the gum, and makes them less -sticky. At other times, long soaking is undesirable. - -Soak about half an hour in the fall, one to three hours in winter and -spring. Never serve potatoes, whether boiled or baked, in a closely -covered dish, as they thus become sodden and clammy; but cover with a -folded napkin, and allow the moisture to escape. They require about -forty-five minutes to one hour to bake, if of a good size, and should -be served promptly when done. - - -BAKED POTATOES - -Potatoes are either baked in their jackets or peeled; in either case -they should not be exposed to a fierce heat, inasmuch as thereby a -great deal of the vegetable is scorched and rendered uneatable. They -should be frequently turned while being baked, and kept from touching -one another in the oven or dish. When they are pared, they should be -baked in a dish, and oil of some kind added, to prevent their outsides -from becoming burned. - - -MASHED POTATOES - -Pare and boil or steam six or eight large potatoes. If boiled, drain -when tender, and let set in the kettle for a few minutes, keeping them -covered, shaking the kettle occasionally to prevent scorching. Mash -with a wire potato masher, or, if convenient, press through a colander; -add salt, a lump of butter, and sufficient hot milk to moisten -thoroughly. Whip with the batter whip, or wooden spoon, until light and -fluffy. Heap up on a plate, press a lump of butter into the top, and -send to the table hot. - - -POTATO PUFFS - - Potatoes, prepared as for mashed potatoes, 2 cups. - Cream or milk, 3/4 cup. - Melted butter, 2 tablespoonfuls. - Eggs, yolks and whites beaten separately, 2. - Salt. - -Mix and beat up thoroughly, folding in the beaten whites last. Make -into balls, put into greased pans, brush with beaten egg, and bake a -light brown. - - -MINCED POTATOES - -Mince six large, cold potatoes. Put them in a baking-pan, cover with -milk; add a little cream, and bake fifteen minutes. - - -SCALLOPED POTATOES NO. 1 - - Potatoes, medium size, 6. - Milk sufficient to cover, mixed with tablespoonful of flour. - Crumbs. - Butter. - Salt. - -Cut potatoes into even slices, put in a baking-pan, sprinkle with a -little salt, and a few small pieces of butter. Pour over the milk and -flour mixture, and sprinkle the top with a layer of crumbs. Cover and -bake till potatoes are tender. Remove the cover and brown lightly. - - -SCALLOPED POTATOES NO. 2 - - Cold, boiled potatoes, sliced. - Thin cream sauce. - -Place in alternate layers in a pan and sprinkle the top with ground -bread crumbs. Bake until brown. - - -HASHED BROWNED POTATOES - -Use cold, boiled potatoes or good left-over baked potatoes. Pare and -cut into three-quarter-inch dice or irregular pieces. Put in a shallow -baking-pan, sprinkle with salt, pour over sufficient cooking oil, -season well, and prevent scorching. Put into the oven, and when they -begin to brown, stir continually till all are nicely browned. - - -NEW POTATOES AND CREAM - - New potatoes. - Cream. - Salt. - Butter. - Parsley. - -Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop -into boiling water and boil briskly till done, but no more. Press the -potato against the side of the kettle with a fork; if done, it will -yield to gentle pressure. In a saucepan have ready some butter and -cream, hot but not boiling, a little green parsley, and salt. Drain -the potatoes, add the mixture, put over hot water a minute or two, and -serve. - - -POTATOES A LA CREME - - Cold, boiled potatoes, 2 cups. - Parsley, finely chopped. - Flour. - Milk. - Butter, 1 tablespoonful. - Salt. - -Heat the milk and stir in the butter cut up in the flour. Stir until -smooth and thick. Salt and add the potatoes, sliced, and a very little -finely-chopped parsley. Shake over the fire until the potatoes are -heated through. Pour into a deep dish and serve. - - -POTATOES A LA DELMONICO - -Cut the potatoes with a vegetable cutter into small balls about -the size of marbles. Put them into stew-pan with plenty of butter -and a good sprinkling of salt. Keep the saucepan covered and shake -occasionally until they are quite done, which will be in about an hour. - - -POTATO CROQUETTES (DELMONICO'S) - - Cold, mashed potatoes, 2 cups. - Flour or cracker crumbs. - Salt. - Eggs, 2. - Butter. - Cooking oil. - -Season the potatoes with salt and butter. Beat the whites of the eggs -and work all together thoroughly. Make into small balls slightly -flattened. Dip them into beaten yolks of eggs, roll in flour or cracker -crumbs, and fry in hot oil. - - -STEWED SALSIFY OR VEGETABLE OYSTERS - - Salsify, cut in 1/4-inch slices, 1 quart. - Milk, 2 cups. - Butter, 1 tablespoonful. - Salt to taste. - -Wash and scrape the salsify, slice, and put into cold water to prevent -discoloring. Cook in sufficient boiling water to cover. When tender, -drain, add the milk and butter, let simmer a few minutes, and serve. - - -ESCALLOPED VEGETABLE OYSTER - - Sliced vegetable oyster, 3 cups. - Rich cream sauce. - Sifted bread crumbs. - Salt. - -Wash, scrape, cut in thin slices, and put into plenty of cold water -till ready to use, to prevent discoloration. When ready to cook, boil -in enough water to prevent scorching. Salt when they begin to get -tender. Boil a few minutes longer, but do not let them get too salty. -Drain, or remove with a skimmer, putting a layer in a baking-pan, then -a little rich cream sauce, then another layer of each. Sprinkle the top -with sifted bread crumbs, and bake a light brown. - - -MOCK OYSTERS - - Corn, young and tender, 6 ears. - Flour, 3 tablespoonfuls. - Butter, 3 tablespoonfuls. - Eggs, 3. - Oil. - Salt, 3 teaspoonfuls. - -Grate the corn with a coarse grater into a deep dish; beat the whites -and yolks separately, and add the corn, flour, butter, and salt. Drop -spoonfuls of this batter into a frying-pan with hot oil, and fry a -light brown on both sides. The corn must be young. - - -CELERY - -Cut off all the roots and remove all the decayed and outside leaves. -Wash thoroughly, being careful to remove all specks and blemishes. If -the stalks are large, divide them lengthwise into two or three pieces -and place root downward in a celery glass, which should be nearly -filled with cold water. - - -STEWED CELERY - - Celery hearts, 6. - White sauce, 2 cups. - -Cut the celery into half-inch lengths and cook in boiling, salted -water. When tender, drain and pour over this the sauce. Heat well, and -serve. The liquid drained from the celery may be thickened, seasoned -with a little butter, and used instead of the white sauce if preferred. - - -LENTILS (ORIENTAL STYLE) - - Lentils, 1 cup. - Olive oil, 2 tablespoonfuls. - Salt, 1 level teaspoonful. - Boiled rice, 1 cup. - Onion, finely shredded, 1. - -Wash the lentils well, soak overnight, and drain. Cook in boiling water -till tender; drain again. Put the olive oil in a saucepan, add the -onion, and cook till the onion is soft, not brown. Add the lentils and -boiled rice, mix, stir over the fire till hot, add the salt, and serve -hot. - - -LENTILS WITH ONIONS - - Lentils, 1 cup. - Onions, 2. - Butter. - -Wash the lentils, put to cook in saucepan with plenty of cold water, -and boil till tender; when soft, turn them into a fine colander, and -drain thoroughly, saving the water they were cooked in. Peel the -onions, cut into thin slices, put in a flat stew-pan with a lump of -butter, or a little olive oil, and fry. Put the lentils in the onions -and add salt to taste. Moisten with a little of the broth drained from -the lentils and allow them to simmer at the side of the fire. Serve. - - -CREAMED CHESTNUTS - -Boil or steam the chestnuts till tender. Make a cream sauce of milk or -cream, seasoned with butter, and slightly thickened with flour. Pour -this over the chestnuts; serve as a vegetable. - - -ASPARAGUS NO. 1 - -Asparagus, like potatoes, contains a bitter alkaloid, which is drawn -into the water in cooking, and often imparts to it a very unpleasant -flavor. This may be remedied by blanching the asparagus in boiling -water for four or five minutes. Then drain, and add more hot water, and -finish cooking. - - -ASPARAGUS NO. 2 - -Scrape the stalk ends of the asparagus or break off the tough lower -stalks as far as they will snap. Wash well, tie in bundles, and put -into enough rapidly-boiling salted water to cover. Allow a teaspoonful -of salt to each quart of water; cook uncovered from twenty to thirty -minutes, or till perfectly tender. Drain, remove the string, spread -with salt and butter, and serve immediately on toast. The asparagus may -be neatly arranged on hot toast and covered with white cream sauce, if -preferred. - - -ASPARAGUS POMPADOUR - -Wash the asparagus carefully, place in a saucepan of boiling salted -water, and boil till done. Take them out and cut into lengths of about -two inches, and place on a cloth near the fire to dry. Prepare a little -sauce made of lemon juice, butter, yolk of an egg, and salt. Place the -asparagus on a dish, over which pour the sauce, and serve. - - -PEAS - -The flavor of peas and the time required for cooking depend largely -upon their freshness. Very young peas will cook tender in twenty -minutes, older peas sometimes requiring an hour or more. A teaspoonful -of finely minced parsley cooked with peas imparts to them a very -delicious flavor. - - -STEWED ASPARAGUS - -Break the tender parts of the asparagus into one-inch lengths and put -into enough boiling water to cover. Boil till tender; add sufficient -rich milk or cream to make a gravy. Thicken with flour, season with -salt, let come to a boil, and serve. - - -ASPARAGUS WITH EGGS - - Asparagus. - Cream, 2 tablespoonfuls. - Salt. - Eggs, 4. - Butter, 1 tablespoonful. - -Cut the tender tops from a bunch of asparagus, and boil about twenty -minutes. Then put into a baking-tin with butter and salt. Beat the -whites and yolks of the eggs separately, add the cream and pour this -over the asparagus. Bake until the eggs are set. - - -ASPARAGUS WITH GREEN PEAS - - Asparagus, 2 cups. - Peas, 2 cups. - Salt. - Rich milk or cream. - Flour. - -Break the tender parts of the asparagus into one-inch lengths and put -with the peas into boiling water enough to cover. Boil till tender; -add sufficient rich milk or cream to make a gravy. Thicken with flour, -season with salt, let come to a boil, and serve. - - -BAKED BEANS - -Wash one and three-fourths cups of navy beans and put them into an -earthen jar, covering immediately with one and three-fourths quarts -of boiling water. Add salt, cover, and put into the oven. When they -boil well, draw the jar to the edge of the oven, where they will just -simmer. Cook for twenty-four hours. If they get too dry, add a little -boiling water. The beans will be nicely colored and have a rich flavor. - - -BAKED BEANS - - Small white beans, 2 cups. - Protose, if desired. - Molasses, 1 teaspoonful. - Salt. - -Clean the beans, soak in cold water one hour, season with salt and -molasses. Put into a covered jar with plenty of water; bake overnight -in a slow oven. When done, the beans should be whole, dry, and mealy, -and of a rich brown color. This can only be obtained by baking the -beans several hours in a slow oven. If desired, a little chopped -protose may be added. Serve the beans plain, or with brown bread. - - -PUREE OF BEANS - -Follow the directions given for puree of peas. - - -BEANS STEWED - -Wash the required quantity of navy, lima, kidney, or other beans, and -put to cook in plenty of boiling water; boil till they are swollen, -then put them where they will stew till cooked; season just before they -finish cooking. Never parboil beans. - - -BAKED BEANS WITH TOMATO SAUCE - -Prepare the beans as for plain baked beans; put into the jars to bake; -cover with a mixture of strained stewed tomatoes and water in equal -proportions; a little butter or olive oil may be added. - - -SUCCOTASH - - Fresh shelled lima beans, 2 cups. - Sweet corn, 2 ears. - Cream, 1/2 cup. - Butter, size of an egg. - Salt. - -Put beans in pot with cold water, rather more than will cover them. -Scrape the kernels from twelve ears of young sweet corn. Put the cobs -in with the peas, boiling from thirty to forty-five minutes. Take out -the cobs and put in the scraped corn. Boil again for fifteen minutes; -then season with salt, butter and cream. Serve hot. - - -ONIONS - -Contrary to the opinion of many, the onion is not objectionable as an -article of food. Judiciously used it fills as important a place in -cooking as salt or any other seasoning. - - -BAKED ONIONS - - Onions, large, 6. - Salt. - Crumbs. - Milk. - Butter. - -Put onions into a saucepan of water, or water and milk mixed in equal -proportions; add salt and boil till tender. When done so that they can -be easily mashed, work them up with a little butter into a paste. Cover -with bread crumbs and bake in a moderate oven. - - -STUFFED ONIONS - -Peel the desired number of onions, being careful not to cut off the -root end. Take out the inside of the onion and fill the hole with a -mixture of bread crumbs, beaten egg, and a little milk. Season with -salt and sage. Bake in oven until brown. - - -SCRAMBLED TOMATOES - - Tomatoes, 6. - Eggs, 3. - Butter. - Salt. - -Remove the skins from six tomatoes and cut them up in a saucepan. Add -a little butter and salt. When sufficiently boiled beat up eggs, and -just before you serve turn them into the saucepan with the tomatoes, -and stir one way for two minutes, allowing them time to get thoroughly -done. - - -SPINACH - -Trim the spinach and wash in three or four waters to remove the grit. -Cook in boiling water about twenty minutes, removing the scum. Do not -cover the vessel while cooking. When tender, turn into a colander, -drain, and press well. Chop fine, put into a saucepan with butter and -salt. Set on the fire and cook till quite dry, stirring it all the -time. Turn into a vegetable dish, shape, and garnish with slices of -hard-boiled eggs. - - -SUMMER SQUASH - -Wash and cut in pieces. Cook in the steamer, that it may be as dry as -possible. When done, let it stand and drain a few minutes, shaking it -occasionally. Mash and season with salt, butter, and a little cream. - - -WINTER SQUASH (HUBBARD) - -_Mashed_: - -Cut the squash, pare, remove seeds, wash, and put into the steamer. -Cook until soft, remove and mash or press through a colander. Season -with salt, butter, sugar, and a little sweet cream. Beat well, and -serve. - -_Baked_: - -Cut into pieces of desired size, remove seeds, sprinkle with a little -sugar and salt; bake until done. Serve in the shell, or it may be -peeled before baking. - - -PUREE OF PEAS - - Peas, fresh, 2 cups (or dry, 1 cup). - Butter, 1 tablespoonful. - Cream or milk, 1-1/2 cups. - Flour, 1 level tablespoonful. - Salt, 1 teaspoonful. - -Put the peas to cook in boiling water; boil until tender, then simmer -slowly, cooking as dry as possible without scorching. When soft and -dry, rub through a colander to remove the hulls. Put the butter in a -saucepan; when melted stir in the flour, being careful not to scorch; -pour in the milk gradually, stirring all the time; and when thoroughly -cooked, add the salt and the pulp of the peas. Turn all into a double -boiler, heat thoroughly, and serve. - - -GREEN CORN (STEWED) - - Green corn, 3 cups. - Butter. - Salt. - Milk, more or less, 1 cup. - Sugar. - -Husk and clean as for boiling corn; with a sharp knife cut off the top -of the grain, being careful not to cut too close to the cob and with -the back of the knife press out the remaining pulp. When cut in this -way, the corn is much more juicy than when the grains are cut close to -the cob. Place the milk in a granite saucepan, and when boiling, add -the butter and corn; cook from ten to fifteen minutes, or until it -loses its raw taste. Stir frequently, and season to taste with salt and -sugar. - - -GREEN CORN (BOILED) - -Strip off the husk, remove the silk, put into fresh boiling water, and -cook ten to twenty minutes. Cook only till done, for if boiled too -long, the corn hardens, and its flavor is impaired. If the corn is not -very sweet, add one-fourth cup of sugar to the water in which it is -boiled. - - -GREEN PEAS (VERY YOUNG AND TENDER) - -Shell the peas and cover with cold water; skim off undeveloped peas -which rise to the top of the water and drain. Barely cover with boiling -water; cook till tender, then add salt. When done, very little water -should remain. Season to taste with butter and add more salt if needed. -A little sugar is sometimes an improvement. - -When the peas are older, half a cup of milk or cream, with sufficient -flour to thicken, is considered an improvement. - - -PLAIN BOILED STRING BEANS - -Break off the ends of beans and string; wash thoroughly; if large cut -them in two; drop into boiling water and boil till tender. Salt and -season with olive oil or butter; if preferred, drain off the juice, -salt to taste, and add some hot, rich milk. - - -CAULIFLOWER WITH CREAM SAUCE - -Divide the cauliflower into portions of convenient size before cooking. -Boil slowly, or steam till tender, drain, and when dished up, pour one -or two tablespoonfuls of strained white sauce over each portion. - - -BAKED CAULIFLOWER - - Cauliflower. - Milk, 1 cup. - Flour, 1 rounded teaspoonful. - Butter, 1 rounded teaspoonful. - Salt. - -Soak a medium head of cauliflower in cold water with head down for -thirty minutes; steam or boil gently till tender; separate into small -sprays and pour over them a sauce made of the milk thickened with flour -and butter beaten together. Add a little salt. Cover lightly with bread -crumbs, which have been moistened with melted butter, and bake until a -nice brown. Serve at once. - - -CAULIFLOWER WITH TOMATO SAUCE - -Prepare as for stewed cauliflower, and when done serve with tomato -sauce. - -Sauce: - -Strain a pint of stewed tomatoes, let come to a boil, and thicken with -a tablespoonful of flour rubbed smooth in a little water; add a little -olive oil or hot cream; salt to taste. Pour this over the cauliflower, -and serve. - - -STEWED CAULIFLOWER - -Prepare as for plain boiled cauliflower; cook or steam till tender; -drain and put in a stew-pan; pour over some rich milk or cream; stew -together for a few minutes, and serve. - - -BOILED CAULIFLOWER (PLAIN) - -Pick off the outside leaves, cut the stalk one inch from the head, -split, wash thoroughly in cold water. Put in salted water for one or -two hours before cooking. Cook in salted, boiling water (milk added to -the water will keep it white). Boil till tender; remove from the fire; -let stand in same water till ready to serve. Drain, serve with cream, -butter, or egg sauce poured over. - - -BROWNED CAULIFLOWER - -Prepare as for plain boiled cauliflower; boil until tender; place in a -baking-dish and sprinkle with fine bread crumbs; pour over some thin -cream sauce, and brown in the oven. Serve with egg or butter sauce. - - -CABBAGE AND CREAM - - Cabbage, 1 head. - Grated nutmeg. - Cream, 1-1/2 cups. - Butter, 2 tablespoonfuls. - Flour, 1 teaspoonful. - Salt. - -Take a well-blanched cabbage, drain, cool, and chop fine; place it in a -stew-pan with butter, a little salt, and grated nutmeg; add the flour, -stirring well, and then pour in the cream. Stir till the cabbage and -cream are thoroughly mixed. Cook about thirty or forty minutes, and -serve hot. - - -BAKED CABBAGE NO. 1 - -Wash and chop rather fine the required quantity of cabbage. Put into -a stew-pan with boiling water; add a little salt and blanch twenty -minutes. Drain, put in a baking-pan, and cover with cream or milk to -which has been added the beaten yolk of one egg to each cup of cream. -Bake until the custard is nicely set. - - -BAKED CABBAGE NO. 2 - - Cabbage, cold, boiled. - Browned crumbs. - Butter. - Salt. - Egg, well beaten, 1. - Brown sauce. - Nutmeg. - -Rub sufficient cold, boiled cabbage through a sieve or colander. Mix -with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir -thoroughly; butter a pudding dish of suitable size, line with browned -crumbs, press in the cabbage, and bake in a moderate oven. Turn out on -a hot dish, pour brown sauce around the base, and serve. - - -CABBAGE STEWED WITH TOMATO - -Slice and wash a good sound cabbage and put into a stew-pan with enough -chopped tomato to give it a decidedly tart taste. Add enough salt to -season. Add sufficient water to cook and stew slowly till tender. -Strained tomatoes may be used if desired. - - -SCALLOPED CABBAGE - -Wash and chop the cabbage in rather fine pieces. Put a layer of the -cabbage into a baking-pan and sprinkle with a little salt. Cover this -with finely-broken, fresh bread crumbs, repeat and pour over sufficient -milk or cream to thoroughly moisten and cover the crumbs. Cover and -bake in a moderate oven till the cabbage is thoroughly cooked. More -milk may be added if necessary. - - -HOLLAND CREAM CABBAGE - - Cabbage. - Eggs, 2. - Water, 2 cups. - Lemon juice, 2 tablespoonfuls. - Salt. - Butter. - -Cut the cabbage fine, sprinkle with salt, and let stand a few minutes -before using. Beat the eggs well, add lemon juice, water, and melted -butter. Mix this with the cabbage and cook till tender in a vessel that -does not easily burn. - - -HOT SLAW - -Clean a nice young head of cabbage, quarter, cut out the heart, and -shred fine. Put in cold, salted water for half an hour; drain, boil -till tender; drain partly, leaving enough juice to make the cabbage -moist; add lemon juice and a little butter or olive oil; season with -salt; serve hot. - - -LADIES' CABBAGE - - Firm, white cabbage, 1. - Butter, 1 tablespoonful. - Salt. - Eggs, 2. - Cream, rich, 1 tablespoonful. - -Boil a firm, white cabbage fifteen minutes, changing the water; add -more from the boiling teakettle; when tender, drain, and set aside till -perfectly cold; chop fine and add the beaten eggs, butter, salt, and -cream; stir all well together and bake in a buttered dish till brown. - - -BRUSSELS SPROUTS PLAIN - -Select nice, fresh sprouts, cut off the stem end and outside leaves, -and wash in cold water. Cook in salted water till tender. Pour off the -water; serve with butter or cream sauce. - - -BRUSSELS SPROUTS SAUTE - -Prepare as for plain boiled; when done, drain and press dry; put in a -stew-pan, season with salt, and moisten with oil and rich milk. Toss -frequently and cook till well heated through. Serve hot with mashed -potato. - - -BRUSSELS SPROUTS BAKED WITH CRUMBS - -Prepare as for plain boiled; when done, drain, and press dry; arrange -in a baking-dish and sprinkle with bread crumbs; pour over a thin cream -or egg sauce. Bake in the oven till nicely browned. - - -BEETS - -Select young red beets; cut off the tops half an inch from the root. -If cut too close, the roots will bleed and the color will be impaired. -Wash and clean carefully with the brush to remove all particles of -dirt. They may be boiled or steamed. If boiled, use as little water as -possible. Young beets will cook in an hour; old beets require three or -four hours, according to age and size. When done, put in cold water, -rub off the skins, and they are ready for use. - - -BEET GREENS - -Wash young, tender beet tops, cleaning thoroughly; drain and boil in -salted water till tender; drain, chop fine, season with butter or oil, -and serve with lemon juice or cream. - - -BEET STALKS WITH BUTTER SAUCE - -Take some beet stalks, cut off the leaves, wash thoroughly, tie in -bunches, and let steep in cold water two or three hours to make them -fresh and crisp. Boil in salted water until tender; cut the band; serve -as asparagus on a platter with butter sauce. - - -BEETS AND POTATOES - -Boil young beets and new potatoes separately until tender; peel and -slice in alternate layers in a baking dish; season with salt and -moisten with rich milk. Bake until nicely browned. - - -BAKED BEETS - -Select young, smooth, red beets of uniform size; wash and clean -thoroughly; bake in a slow oven from two to six hours; when done, -remove the skins and dress with lemon juice or cream sauce. - - -BOILED BEETS - -Cut off the tops half an inch from the roots; wash and clean carefully -to remove all dirt. Boil in as little water as possible. When done, -pour a little cold water over them, rub off the skins, and slice into a -granite or earthen dish; pour over them equal parts of lemon juice and -water. Let stand one or two hours before serving. - - -YOUNG BEETS - - Cream or milk, 1 cup. - Flour, 1 tablespoonful. - Butter, 1 tablespoonful. - Beets. - -Cook the beets till tender in salted water, then cut into dice. Serve -with cream sauce, made by thickening the milk or cream with the flour -rubbed in the butter. Heat well, and serve at once. - - -BEET AND POTATO HASH - - Cold, boiled beets, 2 cups. - Cold, boiled potatoes, 2 cups. - Salt. - Butter. - Cream. - -Chop beets and potatoes fine and season with salt and butter. Pour -over a little cream. Put on the stove in a covered saucepan, and stir -occasionally. When thoroughly heated through, serve. - - -BAKED PARSNIPS - -Scrape and cut in half lengthwise; boil till tender; put in a shallow -baking-pan; put a few pieces of chopped butter or a little cooking oil -on top; sprinkle lightly with sugar; pour over sufficient cream to -about half cover. Salt to taste and bake a rich brown. - - -PARSNIPS IN EGG SAUCE - -Clean and cut into small dice and boil in a little salted water until -tender, drain and pour over sufficient egg sauce to cover. - - -STEWED PARSNIPS - -After washing the parsnips, slice them about half an inch thick; put -them in a saucepan containing enough boiling water to barely cook -them; add a tablespoonful of butter, season with salt, then cover -closely and stew them until the water has cooked away, stirring often -to prevent burning, until they are soft. When they are done, they will -be of a creamy, light straw color, and deliciously sweet, retaining all -the nutrition of the vegetable. - - -YOUNG TURNIPS - -Cut into half-inch dice and boil till tender; drain and add a small -lump of butter and a little salt; heat well and add a dash of lemon -juice at the last. - - -MASHED TURNIPS - -Turnips may be cooked and mashed the same as potatoes, keeping them -as dry as possible. The addition of a little sugar is considered an -improvement by some. - - -HOLLAND BOILED TURNIP - - Turnips, cut in 3/4-inch dice, 1 quart. - Egg, 1. - Butter, 1/2 cup. - Lemon, large, 1. - -Boil the turnips till tender in just enough salted water to prevent -burning; drain and set in a covered dish on the side of the range, -where they will keep hot but not burn. Melt the butter, add the beaten -yolk with the eggs, juice of the lemon, and a little salt. Serve a -spoonful of this sauce over each order of turnip. - - -FRENCH CARROTS - -Scrape enough small round carrots to make three cups; boil in salted -water till tender; drain, and cover with a rich parsley sauce. - - -CARROTS A LA CREME - -Clean carrots, cut in slices about half an inch thick, and parboil in -salted water. Drain, pour over some hot rich milk, and let simmer till -done. Add a little butter; season with salt. - - -CARROTS WITH EGG SAUCE - -Clean carrots, cut in slices about half an inch thick, and boil until -tender; drain, pour egg sauce over, and serve. - - -PUREE OF CARROTS - -Clean young carrots, cut into slices, and boil in salted water until -tender. Drain, mash through a colander, and season with a little salt -and cream. Serve as mashed potatoes, or with broiled or braized protose -as an entree. - - -TO DRESS CUCUMBERS - -Pare and lay in cold water--ice water if possible--for an hour. Slice -very thin. Sprinkle a very little fine salt over each piece. Let stand -for an hour. Shake the dish briskly, drain closely, sprinkle with lemon -juice, and serve. - - - - -_SAUCES_ - -_For Vegetables, Entrees, Puddings, Etc._ - - -VEGETABLE SOUP STOCK NO. 1 - - Cooking oil, 1/2 cup. - Butter, 1/4 cup. - -Put into a saucepan and add - - Carrot, medium, 1. - Turnip, 1. - Celery stalks, with root, 2. - Parsley sprigs, 2 or 3. - Onions, large, 2. - Bay leaves, 2. - -All to be chopped fine; place on range and cook slowly, stirring -occasionally to prevent burning, until vegetables are nicely browned, -then add - - Flour, 1/2 cup. - -Stir and mix thoroughly, until a rich brown, being careful not to burn. -Now add - - Strained tomato, 1 cup. - Boiling water to required consistency. - -Strain through a fine sieve, and the stock is ready for use. - - -VEGETABLE STOCK NO. 2 - -Boil some turnips, carrots, celery, and onions in enough water to make -half the amount of stock required. When the vegetables are done, drain -and add an equal amount of rich bean broth with a little brown flour, -nut butter, celery salt, and just enough strained tomato to remove the -sweet vegetable taste. This should be of the consistency of broth when -done. Use with roast braized protose, etc. Protose may be cooked with -the vegetables if it can be afforded. The vegetables should be put to -cook in cold water that the substance and flavor may be well drawn out. - - -OLIVE SAUCE - -Take one-fourth cup of ripe olives, and after extracting the stones, -chop fine. Put on the stove and stew for two or three hours in water -enough to cover well. Brown together a little olive oil and flour, the -same as for gravy. Strain through a colander and add the stewed olives. -Season with salt. - - -BROWN REGENCY SAUCE - -(For Vegetables and Roasts) - - Nut butter, 1 cup. - Sage, 1 tablespoonful. - Browned flour, 3 heaping tablespoonfuls. - Salt. - Minced onion, 2 tablespoonfuls. - Water, 1-1/2 quarts. - -Mix all together, salt lightly, put in an enameled baking-pan, cover, -and bake till of the desired consistency. - - -HOLLANDAISE SAUCE - - Butter, 1 tablespoonful. - Olive oil, 1 tablespoonful. - Flour, 1 tablespoonful. - Salt. - Lemon juice, 2 tablespoonfuls. - Eggs, 2. - Nutmeg. - -Rub the butter, flour, nutmeg, and salt together until smooth, and add -slowly one and one-half cups hot water, stirring constantly. Boil, -remove from the fire, and add the lemon juice, olive oil, and the -yolks of the eggs, one at a time. Beat slowly and thoroughly together. -Strain, and serve. - - -SAUCE IMPERIAL - - Stewed tomatoes, 1 quart. - Bay leaves, 2. - Onion, medium, 1. - Lemon, 1/4. - Chopped parsley, 1 tablespoonful. - Thyme, 1 teaspoonful. - Cooking oil, 2 tablespoonfuls. - Flour, 2 tablespoonfuls. - -Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, -set on the range and cook until the onion is a golden brown, being -careful not to burn; then add the flour, let cook a few minutes, -add the lemon and tomato, and let stew half an hour. Strain, salt, -and serve. The chopped parsley may be added just before serving, if -desired. - - -MINT SAUCE - - Mint, 1/4 cup. - Sugar, 1/3 cup. - Lemon juice, 1/2 cup. - -Mix all together, set on the side of the range where the sugar will -melt, and the sauce be hot, but it must not get too hot. Serve with -protose or meat substitutes. - - -WHITE CREAM SAUCE FOR VEGETABLES - - Butter, 2 rounding tablespoonfuls. - Flour, 2 rounding tablespoonfuls. - Milk, 2 cups. - Salt, 1/2 teaspoonful. - -Melt the butter in a saucepan, add the flour, and cook until well -blended, but not browned; add the milk gradually, and stir until -boiling well; then add the salt. - -Half milk and half broth of the vegetables may be used if desired, -unless the broth has a bitter or otherwise objectionable taste, as is -sometimes the case with asparagus. - - -GERMAN SAUCE - - Egg yolks, 12. - Fruit juice, bright colored, 1 cup. - Sugar, 1/2 cup. - Juice of 1/2 lemon. - -Beat the yolks of the eggs about two minutes; put the sugar into a -saucepan with the fruit juice (preferably cherry or strawberry); stir -it over the fire till hot, then remove it to the side, as it must -not be permitted to boil. Stir in the beaten yolks and add the lemon -juice. Whisk the sauce at the side of the fire until well frothed and -thickened. - - -TOMATO SAUCE - - Tomatoes, stewed, 1 quart. - Butter, 1 tablespoonful. - Salt. - Minced onion, 1 tablespoonful. - Flour, 1 tablespoonful. - -Put the tomatoes into a saucepan over the fire; add the onion and -salt; boil about twenty minutes; remove from range and strain through -a sieve. In another pan melt the butter, and as it melts sprinkle in -the flour; stir till it browns and froths a little. Mix the tomato pulp -with it, and it is ready for use. - - -IDEAL CHILI SAUCE - - Stewed tomatoes, 1 quart. - Celery salt, 1 teaspoonful. - Sugar, 1 tablespoonful. - Sliced onion, large, 1. - Salt, 1-1/2 teaspoonfuls. - -Mix all together and let simmer two or three hours. Strain through a -sieve. Serve with croquettes, broiled protose, or nuttolene. - - -NUT GRAVY NO. 1 - - Nut butter, 4 tablespoonfuls. - Strained tomatoes, 1 cup. - Hot water, 2 cups. - -Thoroughly mix the butter with the water and tomato. Let it boil, and -salt to taste. If too thin, thicken with a little flour rubbed smooth -in a little water. - - -NUT GRAVY NO. 2 - - Water, 1 quart. - Strained tomatoes, 1-1/2 cups. - Salt to taste. - Nut butter, 1 heaped tablespoonful. - Flour. - -Emulsify the butter in the tomato, add to the water, and put in a -saucepan over the fire, being careful not to scorch. When it boils, -thicken with a little flour rubbed smooth in water, using plenty of -salt to season, as it brings out the nice flavor of the sauce. - - -CREAM TOMATO SAUCE - -Make a tomato sauce and add one-fourth part rich cream, beating well. - - -TOMATO CREAM SAUCE - -Make a rich cream sauce and add one-fourth part of strained tomatoes, -or an equal amount of tomato sauce. Beat up well. - - -BROWN SAUCE FOR VEGETABLES AND ROASTS - - Water, 2 cups. - Minced onion, small, 1. - Browned flour, 2 rounded tablespoonfuls. - Strained tomato enough to mix the flour smooth. - Salt. - Minced protose, 1/4 cup. - Butter, 1 rounded tablespoonful. - White flour, 1 tablespoonful. - Celery salt. - -Put the water, butter, and onion in a saucepan and set on the stove; -when it begins to boil, add the protose and let simmer ten or fifteen -minutes, then place where it will boil, and thicken with the browned -and white flour rubbed smooth in the tomato; the thickening should be -thin enough to pour readily. Let cook a few minutes and add salt and -celery salt, and serve with vegetables or roasts. - - -WALNUT GRAVY - - Ground walnuts, 1 cup. - Milk, 1 cup. - Flour. - Water, 2 cups. - Salt to taste. - -Put the water and milk in a saucepan, and when boiling add the walnuts. -Thicken with a little flour thickening, and salt to taste. - - -PARSLEY SAUCE - -Add two tablespoonfuls of finely chopped parsley to two cups of cream -sauce. - - -BROWN SAUCE - - Vegetable stock, 2 cups. - Browned flour, 2 tablespoonfuls. - Strained tomatoes, 1/4 cup. - -Heat the stock to boiling, add the hot tomato, and thicken with browned -flour. - - -CREAM SAUCE - - Cream, 1/2 cup. - Flour, 1 heaped tablespoonful. - Milk, 2-1/2 cups. - -Mix the flour to a smooth cream in a little milk, boil the cream and -remainder of the milk, and thicken with the flour. Salt to taste. If -a richer sauce is desired the beaten yolks of one or two eggs may be -added. - - -EGG SAUCE - - Cream sauce, 1 pint. - Egg, 1. - -Beat the egg and add to the cream sauce, mixing thoroughly. - - -BREAD SAUCE - - Stale bread crumbs, 1 cup. - Chopped onion, 1. - Butter, 1 large teaspoonful. - Vegetable stock, 1 cup. - Mace, 1/4 teaspoonful. - -Rub the bread crumbs through a sieve and add the onion and mace. Boil -for a few minutes in the vegetable stock, add the butter, and serve. - - -HARD SAUCE - - Butter, 3/4 pound. - Powdered sugar, 1 pound. - Nutmeg to suit. - -Beat the butter and sugar together until white and creamy, then add the -nutmeg. - - -GOLDEN SAUCE - - Nutmeg, 1/2. - Sugar, 1 cup. - Butter, 1 rounding tablespoonful. - Egg yolks, 2. - Corn starch, 1 tablespoonful. - Water, 2 cups. - -Break the nutmeg into pieces and put in a saucepan with the water, -boil, and add the corn starch mixed (sifted) with the sugar. Stir over -the fire until the corn starch is cooked, then add the butter. Beat -the yolks with one tablespoonful of the sauce, then stir quickly into -the remainder, which should be immediately removed, as the yolks will -curdle if boiled. Strain, and serve. - - -VANILLA SAUCE - - Cream, 2 cups. - Eggs, 3. - Flour, 2 tablespoonfuls. - Sugar and vanilla to taste. - -Thicken the cream with the flour and stir in the beaten yolks. Cook a -few minutes, stirring all the time. Add sugar to taste. When cool, add -the beaten whites, and flavor with vanilla. - - -ORANGE SAUCE - - Oranges, 2. - Eggs, 2. - Butter to suit. - Sugar, 1 cup. - Lemon juice, 1/4 cup. - -Put the juice of the oranges and the grated rind of one with the sugar -into a saucepan. Set on the range and stir till the sugar is melted or -dissolved, then strain through a fine sieve to remove the rind. Add the -beaten eggs, lemon juice, and butter. Before serving, set in double -boiler and stir for a few minutes to melt the butter and thoroughly mix -the eggs. Serve hot or cold. - - -LEMON SAUCE FOR PUDDING NO. 1 - - Sugar, 2 cups. - Eggs, 2. - Lemons, 2. - Boiling water, 1-1/2 cups. - -Add the grated rind and juice of the lemons to the sugar, beat the eggs -until light, and add to the sugar, and stir well. Just before serving, -add the boiling water and set on the stove, but do not boil. For a -richer sauce add one-third of a cup of butter. - - -LEMON SAUCE NO. 2 - - Water, 2 cups. - Corn starch, 3 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 1 cup. - Lemon, grated rind and juice, 1. - -Boil the sugar in the water for five minutes, then stir in the corn -starch previously mixed with a little cold water. Stir over the fire -ten minutes, then add the grated rind and juice of the lemon and the -butter. When the butter is melted, the sauce is ready for use. - - -SAUCE FOR PLUM PUDDING - - Butter, 1 large tablespoonful. - Hot water, 1-1/2 cups. - Lemon juice, 1 tablespoonful. - Flour, 2 tablespoonfuls. - Brown sugar, 1 cup. - Grated nutmeg. - -Put the butter into a saucepan; when it has melted stir in the flour -and mix well; then pour in gradually the hot water and stir over the -fire till well cooked; then add the sugar, lemon juice and a small -quantity of grated nutmeg. - - - - -_EGGS_ - - -OMELETS - -Omelets may be made with asparagus, cauliflower, lima beans, onions, -peas, lentils, granose, gluten, rice, nuts, etc. - -Boil the vegetables till tender, chop fine, then beat with the eggs and -proceed as with plain omelets. - - -OMELET SOUFFLE NO. 1 - -Take two eggs, separate whites from yolks, beat whites very stiff, -salt, and add yolks, beating just enough to mix yolks with whites. Turn -into a hot oiled omelet pan, put in medium hot oven, and bake till -done, or to a rich brown. Serve in great haste on being removed from -the oven, to prevent falling. - - -OMELET SOUFFLE NO. 2 - - Eggs, 4. - Powdered sugar, 2 tablespoonfuls. - Flavoring. - -Beat the yolks of the eggs as light as possible, and add the sugar, -a few drops of flavoring, and beat to a cream. Beat the whites until -you can turn the plate bottom side up, without their falling. Pour the -beaten whites and yolks together and mix thoroughly. Put into an oiled -baking dish, and dust with powdered sugar. Bake in a moderate oven till -a golden brown. Serve at once. - -A very delicate souffle is made of whites of eggs beaten stiff, adding -a tablespoonful of sugar to two whites, and chopped apricots or -peaches. Any kind of marmalade may be used in place of fruit. - - -PLAIN OMELET (FRENCH) - -Break eggs into a dish, whip lightly with egg whip or fork, turn into -hot oiled skillet, and place on range. As soon as they begin to set, -lift edges of omelet, so that the uncoagulated part can run under, next -to bottom of the skillet. When light brown, turn, and cook till light -brown on the other side. Fold with knife about one-third over; then -toss out on hot platter, so that the one-third fold will be underneath. -Garnish with parsley and watercress. Serve at once. - - -PROTOSE OMELET - - Protose, 1/2 a thin slice. - Eggs, 2. - Minced parsley. - Cooking oil. - -Mince the protose fine, break two eggs, separating the whites, beat the -yolks a little, and stir the minced protose into them. Beat the whites -into a froth, not stiff, and stir into the protose; add a little minced -parsley; put a little oil into the omelet pan, and when hot pour in -the mixture. Cook a few minutes. Insert a knife between the omelet and -pan, and with a sudden turn of the hand fold the omelet in two. Finish -cooking in hot oven two or three seconds. Serve hot. - - -GLUTEN OMELET - -Same as plain omelet, adding one tablespoonful of gluten to eggs and -cream before whipping. Serve at once on a hot platter. - - -RICE OMELET - -Same as plain omelet, only adding one tablespoonful of cooked rice to -eggs and milk before beating. Serve on a hot platter at once. - - -APPLE OMELET - -Same as plain omelet. Serve with a tablespoonful of well seasoned -apple sauce, mixed with equal amount of beaten white of egg on side of -platter. - - -GRANOSE OMELET - -Same as plain omelet, adding two tablespoonfuls of cream instead of -milk, and one or two tablespoonfuls of granose, before whipping. - - -OMELET WITH TOMATO - -Prepare a plain omelet, and when ready to fold, put a layer of baked -ripe tomatoes on one half, and fold the other half over it. Serve with -or without a tomato gravy as preferred. - - -ONION OMELET - -Make as for plain omelet, placing one dessertspoonful of lightly -braized onion on the omelet just before you fold, folding the one-third -over the onion. Serve on hot platter at once. - - -GREEN PEA OMELET - -Make as for plain omelet, folding one tablespoonful French peas with a -little thick cream sauce over them. Serve at once on hot platter. - - -ASPARAGUS OMELET - -Make as for plain omelet, folding in one tablespoonful of asparagus -tips, which have been nicely seasoned. Serve on hot platter at once. - - -EGG A LA MODE - - Bread crumbs, 2 cups. - Milk, 2 cups. - Eggs, 8. - Salt. - Buttered toast or zwieback. - -Soak bread crumbs in milk, beat eggs very light, add the soaked bread -crumbs, and bake for five minutes. Have ready a hot oiled or buttered -saucepan; pour in the mixture, salt, and stir briskly for three -minutes. Serve hot on squares of buttered toast or zwieback. - - -CURDLED EGGS - -Bring a kettle of water to a boil, set at back of range for two -minutes, then drop in two eggs for each person, and leave for eight -minutes. Serve in cups. - - -JELLIED EGGS - -Cook the same as curdled eggs, leaving eggs in fifteen minutes instead -of eight. - - -SHIRRED EGGS - -Oil a small platter or granite egg dish, break in fresh eggs, being -careful not to break the yolks. Sprinkle with minced parsley, salt, and -add a bit of butter. Set in oven and bake till cooked as desired. Serve -at once. - - -CREAM SHIRRED EGGS - -Prepare eggs as for shirred eggs, omitting parsley. Pour about one -tablespoonful of rich cream over them, salt, set in oven, and bake as -desired. Serve at once. - - -FLOATED EGGS - -Take two fresh eggs, separate whites from yolks, put yolks into a -soup bowl of hot water, being careful not to break them. Let set two -minutes, then place them, bowl and all, into a larger dish of boiling -water, and cook till set as desired,--two minutes for medium, four -minutes for hard. Meantime beat whites very stiff, mold them in a soup -bowl, then float mold on boiling water two or three minutes till nicely -set. Then place them on large platter, place yolk in center, garnish -with parsley, and serve. In removing whites from bowl, take bowl in -left hand, knife in right, dip bowl about one-third in water, then slip -knife under edge of mold in the water. The water will get under eggs -and float them out easily. This makes a nice dish for the sick, if -yolks be boiled hard and whites are cooked rare. - - -BAKED EGGS IN TOMATO CASES - -Take nice, ripe, medium-sized tomatoes, remove the stem and center with -sharp paring knife or spoon sufficient to encase an egg nicely. Place -them in an oiled granite baking-pan, break an egg into each tomato, -salt and sprinkle with chopped parsley, and add a small piece of -butter. Set in moderate oven and bake till eggs are medium done. Serve -at once. - - -MUMBLED EGGS - - Milk, 1 cup. - Eggs, 6. - Granose biscuit, 3. - Salt. - -Put milk on to heat in agate pan; when it begins to boil, break in the -eggs, and with a fork stir rapidly till it thickens. It must not be as -hard as scrambled eggs. Split granose biscuit in half and heat them in -the oven a few minutes. Serve a spoonful of the mumbled eggs on each -half of the biscuits. Do not forget to add salt. - - -SCRAMBLED EGGS WITH SUGAR CORN - -Prepare as for scrambled eggs with protose, using nice, tender corn in -place of protose. Salt and serve at once on hot platters. - - -SCRAMBLED EGGS WITH ONIONS - -Prepare as for scrambled eggs with protose, using one teaspoonful of -lightly braized onion in place of protose. Salt, and serve on hot -platters at once. - - -SCRAMBLED EGGS WITH PROTOSE - - Cream or milk, 1 tablespoonful (for one person). - Fresh eggs, 2. - Minced protose, 1 tablespoonful. - -Into an oiled skillet containing one tablespoonful of cream or milk -break the eggs, slightly whipping them with egg whip or spoon, then add -protose. Stir to prevent sticking to bottom, also to thoroughly mix egg -with protose. Salt, scramble (soft medium, or hard), as desired. Serve -at once on hot platters. - - -SCRAMBLED EGGS WITH PARSLEY - -Prepare as for scrambled eggs with protose, omitting protose and -substituting minced parsley. - - -POACHED EGGS ON TOAST - -Serve poached eggs on nice light brown slices of zwieback, or fresh -toast if preferred, that has been slightly moistened, not soaked, with -hot cream, milk, or water. - - -POACHED EGGS - -Take nice, fresh eggs, as only fresh eggs poach nicely; break them -into a pan of hot water, almost boiling. Let pan set on range so that -it will not boil; poach as desired,--soft, two minutes; medium, three -minutes; hard, five minutes. Serve on platter, garnish with watercress -or parsley. Serve while very hot. - - -POACHED EGGS ON GRANOSE - -Heat some granose in the oven a few minutes; put a few spoonfuls on a -plate and place poached eggs on top. A small piece of butter may be -added to each egg. - - - - -_BEVERAGES_ - - -CARAMEL-CEREAL - -(A Substitute for Coffee) - -For each cup of the beverage required use two tablespoonfuls of the -cereal and boil for ten to twenty minutes. Then remove to the side of -the range and let steep a few minutes. The strength and aroma of cereal -coffee are developed by long steeping. - - -CHOCOLATE - -(Sanitas) - -Grate some Sanitas chocolate, place in a saucepan, and to each two -ounces allow one cup of cold water. Let it stand until the chocolate -is soft, place over the fire, and when it boils, cook one minute. Work -it briskly with an egg beater, then serve at once, adding at the last -moment a tablespoonful of whipped cream to each cup. - -It is considered an improvement by some to use two-thirds chocolate and -one-third malted nuts. - -Other chocolate is not recommended, as it contains an injurious -alkaloid, which in the Sanitas brand is removed by a special process. - - -FRUIT NECTAR - -For every eight parts of fruit juice used add one part of lemon juice -and sweeten to taste. A combination of fruit juices, as grape, cherry, -and raspberry, makes a very nice nectar, always using the lemon juice. -The nectar should be served ice cold. - - -STRAWBERRY SHERBET - - Ripe strawberries, crushed, 4 cups. - Water, 4 cups. - Lemon, sliced very thin, 1. - Powdered sugar, 2 cups. - -Mix the strawberries, water, and lemon together, and let stand in glass -or earthen jar for two hours; strain through coarse cloth and add the -powdered sugar. When sugar is dissolved strain and keep on the ice -until served. - - -MINT JULEP - - Sugar, 1 cup. - Mint sprigs, 6. - Strawberry juice, 1/2 cup. - Juice of 4 lemons. - Water, 1 pint. - Boiling water, 1 cup. - Raspberry juice, 1/2 cup. - Ice. - -Boil sugar and water twenty minutes; crush mint and pour over it one -cup boiling water. Let stand five or ten minutes, strain, and pour into -the syrup. To this add strawberry, raspberry, and lemon juices. Serve -ice cold. - - -FRUIT CUPS - - Lemons, juice and rind, 12. - Powdered sugar, 2-1/2 pounds. - Ice. - Ripe pineapple, 1. - Water, 2 quarts. - -Put into a dish the juice of the lemons and the rind sliced very thin. -Slice the pineapple into another dish and pour over it half a pound -of the powdered sugar. Let stand overnight. In the morning strain off -the juices and add the rest of the sugar and the water. Stir till the -sugar is dissolved, then strain through a coarse cloth, and serve with -crushed ice. - - -LEMONADE NO. 1 - -The best lemonade is made from lemon syrup. Into the juice of twelve -lemons grate the rind of six. Be careful to exclude all seeds and the -inner white skin, as they impart a bitter taste. Let stand overnight. -Make thick syrup of white sugar, and when cold strain the lemon juice -into it. A tablespoonful added to a glass of water makes a perfect -lemonade. - - -LEMONADE NO. 2 - -Three lemons to a pint of water makes a strong lemonade. Sweeten to -taste. - - -ORANGEADE - - Sugar, 1 cup. - Water, 2 cups. - Orange juice, 2 cups. - Cracked ice. - -Boil sugar and water together ten minutes to make a syrup; then add the -orange juice and let it cool. When cold, pour into goblets half filled -with cracked ice. - - -APOLLINARIS LEMONADE - - Juice of 6 lemons. - Rind of 4 lemons, sliced very thin. - Sugar, 2 cups. - Apollinaris water, ice cold, 1/4 bottle. - Cracked ice. - -Mix the lemon juice, rind of the lemons, and sugar together and add -Apollinaris water. Serve in goblets of cracked ice. - - -PINEAPPLE LEMONADE - - Sugar, 1 cup. - Water, 2 cups. - Ice water, about 4 cups. - Juice of 4 lemons. - Pineapple, freshly grated, 1. - -Boil the sugar and water together ten minutes, and then add lemon juice -and freshly-grated pineapple. Let this cool, then strain carefully, and -add ice-water, about four cups. - - - - -_CEREALS_ - - -CEREALS - -Grains may be considered perfect food in themselves, as they contain -all the food elements in nearly right proportions. Rice is an exception -to this, the starch being in excess. - -In cooking grains in the form of porridges, they should be introduced -into rapidly salted water, beating with a batter whisk so that the -grains may be thoroughly mixed with the water and be free from lumps. -In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., -keep them boiling, stirring occasionally until the grain does not sink -to the bottom, but hangs suspended in the water. If the inner part of a -double boiler has been used, it may now be set into the outer boiler, -which should be placed on the range where the water will boil rapidly. -Replenish the water in the outside boiler from time to time with -boiling water. - -By setting the grain in boiling water, the indigestible outer portion -or cellulose is more completely broken up, and the starch granules -are more thoroughly acted upon by the water, the object being to cook -the starch and the gluten as thoroughly as possible. If the grains -are cooked in a double boiler, they will not need to be stirred after -they are set, except when cooked in a very large quantity. The cooking -should be continuous and the length of time varies according to the -varying proportion of gluten in the grain. The larger percentage of -starch, the shorter the time required in cooking. Grains combine nicely -with fruits, and may be cooked or served with either fruit or fruit -juices. - - -OATMEAL - - Oatmeal, 1 cup. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add oatmeal. Boil until it thickens and finish in double boiler. Cook -five hours. - - -ROLLED OATS - - Rolled oats, 1-1/2 cups. - Water, 1 quart. - -Put water into a double boiler, place on the range, and when boiling -add rolled oats. Boil until it thickens and finish in double boiler. -Cook four hours. - - -CRACKED WHEAT - - Water, 4 cups. - Salt, 1 teaspoonful. - Cracked wheat, 1 cup. - -Put water into the inner double boiler, place on the range, and when -boiling add salt and cracked wheat. Boil rapidly until grains do not -sink when the dish is lifted from the range. Place in the outer boiler -and cook constantly for four or five hours. - - -PEARL WHEAT - - Water, 4 cups. - Pearl wheat, washed, 1 cup. - Salt. - -Boil water in the inner double boiler, add pearl wheat, and salt. Place -in the outer boiler and cook five or six hours. - - -PEARL BARLEY - - Pearl barley, well washed, 1 cup. - Water, 4 cups. - -Put cold water into double boiler and add pearl barley. Heat slowly and -cook about six hours. - - -FARINA - - Milk, or water, 6 cups. - Farina, 1 cup. - Salt. - -Put the milk or water in the inner part of a double boiler, place on -the range, and when boiling add salt and farina. Let it boil for two or -three minutes, stirring all the time. Then place in a double boiler and -cook one hour. If milk is used, it should first be simmered or scalded -in a double boiler, and then placed on the range and the milk will -boil almost immediately. In this way the milk will not be so liable to -scorch as if it was put on the range at first. This rule will apply to -all grains cooked with milk. - - -RICE (SOUTHERN STYLE) - - Rice, 1 cup. - Salt, 1 teaspoonful. - Water, 6 Cups. - Butter or gravy. - -Wash rice in two waters, then put into vessel with water and salt. -After boiling about ten minutes, strain off all the water except a -scant cupful. Cover the vessel and let steam fifteen minutes or more, -stirring once or twice. Serve with butter or gravy, the latter being -stirred in quickly while the rice is hot. - - -RICE (WESTERN STYLE) - - Rice, 1 cup. - Water, 6 cups. - Salt, 1 tablespoonful. - -Wash rice, put in kettle of water, salt, and boil till tender, stirring -once or twice to prevent sticking. Drain off all water through a -colander and pour over hot water sufficient to wash off the starchy -water and separate the grains. Leave in the colander and set into -another pan, so that the bottom of colander will not touch. Cover and -place in the oven a few minutes. - - -RICE WITH RAISINS - - Washed rice, 1 cup. - Raisins, washed, seeded, 1/2 cup. - Salt, 1/2 teaspoonful. - Water, 2 cups. - -Put in an enameled pan, cover, and steam one hour. - - -BROWNED RICE - -Rice may be browned in the oven until of a yellow straw color, then -cooked as any rice, but preferably steamed. Care must be taken in -browning that it does not scorch or get too brown. - - -CORN MEAL MUSH - - Salted water, 4 cups. - Corn meal, 1 cup. - -Into the salted water stir corn meal till it begins to thicken, and -finish cooking in a double boiler. Cook three or four hours. - - -GRAHAM PORRIDGE - - Graham flour, 1 cup. - Boiling water, salted, 3 cups. - -Stir the flour into boiling water and beat till perfectly smooth; set -in a double boiler, or in another vessel containing boiling water, and -cook one hour. - - -GRAHAM PORRIDGE WITH DATES - -Set as for plain graham porridge; after it has cooked one-half hour, -beat in the desired quantity of washed, seeded, and chopped dates; let -it cook half an hour longer, and serve. - - -GLUTEN-GRANOLA MUSH - - Boiling milk or water, 1 quart. - Mixed gluten and granola, 1-1/2 pints. - -Cook fifteen minutes, and serve with cream. - - - - -_TOASTS_ - - -TOASTS - -Toasts are uniformly and properly regarded as a breakfast dish, and -when properly prepared are wholesome, nutritious, and appetizing, and -far more conducive to health than the fried mushes and griddle cakes -with which so many are prone to appease their appetites. - -Zwieback should be used as the foundation of all toasts, although -ordinary toasted bread can be used. In toasting bread, do not expose -it to such fierce heat that the bread will be burned or singed. Singed -bread is not toasted bread. Again, the fire should be hot enough to -more than simply dry the bread. It should be toasted as far through as -possible, and should be crisp and brittle, not hard. In using zwieback -for toast it may be moistened by hot milk, if for cream, gravy, or egg -toast; or with hot salted water, if for fruit. In either case the toast -should be dipped quickly in and out again so as not to absorb too much -liquid and become mushy. Under this head a few kinds of toasts will be -given, inexpensive and otherwise. While it is not an exhaustive list, -it will include sufficient to suggest others equally good. - - -MILK TOAST - - Milk, 6 cups. - Flour, 1 heaped teaspoonful. - Butter, 1 tablespoonful. - Toasted bread or zwieback. - -Heat milk and butter in a saucepan over the fire; when boiling, add -salt and flour, moistened with a little milk. Let it boil, remove from -the fire, and dip into this slices of toasted bread or zwieback. Pour -what remains over the toast, cover, and send to the table hot. - - -CREAM TOAST - - Cream, 6 cups. - Zwieback. - Milk. - -Heat cream to boiling, dip slices of zwieback into hot milk for an -instant, place on saucer, pour hot cream over, and serve. - - -AMERICAN OR FRENCH TOAST - - Eggs, thoroughly beaten, 3. - Salt. - Butter. - Milk, 3 cups. - Sliced bread. - -Beat the eggs thoroughly and add the milk and a little salt. Slice -light bread and dip into the mixture, allowing each slice to absorb -some of the milk. Then brown on a hot, buttered griddle or thick -bottomed frying-pan. Spread with butter, and serve hot. - - -BOSTON CREAM TOAST - -Toast two slices of bread, trim and cut in two lengthwise, making -four pieces. Place these evenly on top of one another and cut again -cornerwise, into long triangular pieces. Arrange artistically on a -platter, and serve with cream sauce. - - -NUN'S TOAST - - Hard-boiled eggs, 6. - Flour, 1 teaspoonful. - Butter. - Hot buttered toast. - Finely-chopped onion, 1. - Milk, 2 cups. - -Put the butter into a saucepan, and when it begins to bubble add the -chopped onion. Let the onion cook a little without color, then stir in -the flour. Add the milk and stir till it becomes smooth. Then put in -the eggs which have been sliced and let them get hot. Pour this mixture -over neatly trimmed slices of hot, buttered toast. Season with salt. - - -NUT GRAVY TOAST - -Dress moistened toast with nut gravy as given under sauces. - - -PRUNE WHIPPED TOAST - - Prune pulp, 2 cups. - Sugar, 1 tablespoonful. - Eggs, whites, 4. - -Beat the whites very stiff and stir in the hot prune pulp and sugar. -Serve on slices of zwieback which have been dipped in hot water. - - -PRUNE TOAST - -Prepare as for apricot toast, using prune marmalade. - - -DATE TOAST - -Prepare as for prune toast, except that the dates should be steamed, -not boiled. - - -PROTOSE TOAST - - Minced protose, 2 cups. - Eggs, 2. - Sweet cream, 1/2 cup. - Salt to taste. - -Mix and heat thoroughly; when boiling hot spread over slices of - - Toasted bread. - -Dipped in hot salt water, and well buttered. Take - - Hard-boiled egg, 1, - -Cut in halves, remove yolk, and fill hole with - - Currant jelly, - -And place on top of the protose. - - -NUTTOLENE ON TOAST - -Mince half a pound of nuttolene very fine, put in a well-oiled -saucepan, and fry over the fire till a delicate brown. Great care must -be taken to prevent scorching; shake the pan often. Make two cups -of rich cream sauce well seasoned with butter sauce, and desiccated -cocoanut. Strain this over the nuttolene, and serve a spoonful on warm -toast. This makes six large portions. - - -BERRY TOAST - -Any canned fruit, as strawberries, blackberries, blueberries, etc., may -be used for toasts. Strain off the juice, boil, and thicken with corn -starch to the consistency of cream. Stir in the strawberries and reheat -till the berries are well heated through. Serve as other fruit toasts. - - -BANANA TOAST NO. 1 - -Peel and rub some nice bananas through a fine colander; sweeten and -beat up with a little cream, and serve on moistened toast. Serve cold. - - -BANANA TOAST NO. 2 - -Take the desired quantity of bright fruit juice, as strawberry or -cherry. Boil and thicken with corn starch. Into this slice some ripe -bananas. The juice should not be too thick, but just so that the banana -will appear suspended in the juice. Serve on moistened toast. - - -DATE TOAST WITH WALNUTS - -Prepare same as date toast, then serve with walnut meat on each corner -and one in the center. - - -TOMATO TOAST - -Dress moistened toast with tomato sauce, as given under sauces; or use -strained tomatoes thickened with flour or corn starch. - - -ASPARAGUS TOAST - -Prepare as for stewed asparagus. Moisten and butter a piece of toast, -lay four or five pieces of asparagus on it, pour a spoonful of white -sauce on the bottom end of the stalks, and serve. - - -APPLE TOAST - -Fresh stewed apples, rubbed through a colander and sweetened, make a -nice dressing. The apples may be flavored with lemon, or mixed with -grape or cranberry sauce. When the apples are put in the colander, the -liquid may be poured into a saucepan and boiled into a syrup, and the -toast moistened with this. Serve a spoonful or two of the apple sauce -over all. - - -APRICOT TOAST - -In making apricot marmalade, save the juice by itself and boil it down -into a syrup. Moisten the toast, pour over some of the syrup, and some -of the marmalade over all. - - - - -_BAKERY AND BREAKFAST DISHES_ - - -BAKERY AND BREAKFAST DISHES - -Thin batters are about the consistency of thin cream. Thick batters are -like cream. Still thicker batters, which may be poured in a continuous -stream, are called pour batters. Any batter is a pour batter until it -is made so stiff that it breaks or drops in the pouring, when it is -called a drop batter. It will remain a batter until too stiff to be -beaten, when it becomes a dough. - -Doughs, like batters, are of varying degrees of thickness, ranging from -those just stiff enough to be handled to those which may be rolled thin -as paper. Generally speaking, one full measure of flour to one scant -measure of liquid makes a pour batter. Two full measures of flour make -a drop batter; and three full measures make a dough; although, for -various reasons, these proportions are subject to many modifications. - -If the ingredients in batters were simply mixed and cooked slowly, -the resulting substances would be hard and compact, unfit for human -digestion. Hence, to obviate this, and to make them light and porous, -we must resort to other processes. This is accomplished by means of -the expansion of incorporated air, by the generation of gas within the -mixture, or by a combination of both methods, supplemented by quick -cooking before the gas has a chance to escape. - -Air at seventy degrees expands to about three times its volume when -exposed to the temperature of a hot oven. Consequently, as a mixture -heats in cooking, incorporated air expands, giving the desired -lightness. Air is incorporated or enclosed in batters by beating the -mixture thoroughly, as in making whole-wheat gems; by adding eggs to -the beaten mixture, as in popovers; and by the gas obtained by the -union of an acid with an alkaline carbonate, as in the use of baking -powders. In batters made light by the admixture of air, one must -exercise care in beating to actually incorporate and retain the air. -When eggs are added to the mixture, the glutinous consistency of the -albumin they contain assists in retaining the entangled air. - - -GEMS OR PUFFS (PLAIN) - - Milk, 1 cup. - Salt. - Cooking oil, 1 tablespoonful, if desired. - Egg, 1. - Sifted flour, about 2 cups. - -Break the egg into the milk, add salt, and beat thoroughly. Beat into -this enough sifted flour to make a batter that will pile slightly when -poured in a thick stream. Bake in hot greased gem irons in a brisk -oven. A tablespoonful of cooking oil may be added to the milk if a -richer batter is desired. - - -CORN GEMS - -Make same as plain gems, but use one-fourth corn meal and a little -sugar. - - -WHOLE-WHEAT AND GRAHAM GEMS - -Use one-fourth to one-third whole wheat or graham flour. - - -GRANOSE PUFFS - - Eggs, 4. - Ground cinnamon, 1 teaspoonful. - Salt. - Sugar, 1/4 cup. - Granose flakes, 4 cups. - -Beat the yolks of the eggs with the sugar until light, then add the -cinnamon and salt. Beat again, then add two cups granose flakes. Mix -thoroughly and add half of the stiffly-beaten whitest of the eggs, then -two more cups granose flakes, and lastly the rest of the whites. Drop -in round gem irons, filling them heaping full, and bake a light brown. -They may be iced and a little shredded cocoanut sprinkled on top. - - -VEGETARIAN HOT CAKES - - Bread crumbs, 4 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar as desired. - -Mix all together thoroughly, and add sufficient - - Milk heated at 140 deg. or 150 deg., - -To make a thick pour batter. To this add the - - Yolks of 5 eggs. - -Beat up thoroughly and add the - - Stiffly-beaten whites. - -Bake on soapstone griddle. Be careful not to have the milk scalding -hot, as it renders cakes soft and sticky. - - -GREEN CORN GRIDDLE CAKES - - Corn, 1 quart, cut from the ear. - Butter, 2 tablespoonfuls. - White corn meal, 3 tablespoonfuls. - Salt, 1/4 teaspoonful. - Milk, 1 cup. - Eggs, 4. - Flour, 1/2 cup. - -Mix thoroughly and bake on soapstone griddle. - - -BAKED CORN PIE - - Sweet corn, 1 can. - Milk, 2 cups. - Salt, 1 teaspoonful. - Butter, 2 tablespoonfuls. - Eggs, 2. - -Warm the butter and stir through the corn; beat the eggs with the milk, -add the salt, and mix with the butter and the corn. Turn into a pan and -bake until set. Should be light brown. - - -POPOVERS - - Flour, 2 cups. - Milk, 1-3/4 cups. - Butter. - Salt, 1/2 level teaspoonful. - Eggs, 3. - -Mix the salt and flour, pour on slowly half the milk to make a smooth -batter; add the eggs, one at a time, beating well, and gradually the -remaining milk. Beat vigorously for a few minutes, then turn at once -into hot well-buttered gem-pans, filling them about half full. Bake in -rather hot oven from twenty to thirty minutes. - - -CORN BREAD WITHOUT BAKING POWDER NO. 1 - - Corn meal, 2 cups. - Eggs, 4. - Salt. - Boiling milk, 3 cups. - Butter, size of egg. - -Put the meal into the mixing bowl, make hollow in the center, put in -butter and salt, and pour the hot milk over all, and stir well. Let -cool, and if too stiff, add a little more cold milk. Break the eggs and -separate them; add the yolks to the meal and beat five minutes. Beat -the whites and add them to the batter. Oil a baking-pan, make it hot, -and turn in the batter. Bake in a quick oven thirty minutes. - - -HOE CAKE - - Corn meal, 4 cups. - Water, or milk. - Melted butter, 1 tablespoonful. - Salt and sugar as desired. - -Sift corn meal with a little salt, and sugar if desired; scald with -sufficient water or milk to make a stiff batter, but soft enough to -spread easily with a knife. A tablespoonful of melted butter may be -added if desired. Spread on a baking-sheet or pan about one-half inch -thick or less and bake slowly till crisp clear through. - -If the cake bakes fast on the bottom, it may be turned over so that -both sides may be evenly baked. - - -CORN BREAD WITHOUT BAKING POWDER NO. 2 - - Corn meal, 2 cups. - Flour, 1 cup. - Salt, 1 teaspoonful. - Sugar, 1/4 cup. - -Mix and add - - Boiling water. - -sufficient to make stiff dough; let cool, then stir in - - Butter, 1 tablespoonful. - Beaten yolks, 6. - -and lastly the - - Stiffly-beaten whites, 6. - - -CORN BREAD NO. 3 - - Sponge, 3 cups. - Butter, 1 rounded tablespoonful. - Mixture, 2 parts corn meal to 1 part flour. - Eggs, 2. - Sugar, 3 heaped tablespoonfuls. - -Take three cups of the sponge as set for making wheat bread, measured -when light, ready to mix up stiff. Add sugar, eggs, and butter. To this -add a mixture of two-thirds corn meal and one-third flour until it is -as stiff as will stir conveniently (if made too stiff, the bread will -be dry; if not stiff enough, it will be sticky). Put about half an inch -deep in greased pans, and let rise till nearly an inch deep and bake in -a moderate oven. It may be in deeper loaves, but they are not likely to -be so satisfactory. - - -GEORGIA PONES - - Southern corn meal, 2 cups. - Sugar, 1 tablespoonful. - Salt, 1/2 teaspoonful. - Boiling milk or cream. - -Sift meal with sugar and salt. Pour over this enough boiling milk or -cream to make a stiff drop batter. Stir constantly, that the meal may -not lump. When perfectly smooth, drop in large spoonfuls on a cold -buttered baking-sheet and bake in a brisk oven. The pones should be -browned on top. - - -BOSTON BROWN BREAD - - Yellow corn meal, 1 cup. - White flour, 3/4 cup. - Salt, 1 teaspoonful. - Eggs, 4. - Graham flour, 1 cup. - New Orleans molasses (good), 3/4 cup. - Milk, about 3 cups. - -Mix meal, flour, molasses, and milk; separate eggs and mix yolks with -other ingredients. Beat whites very stiff and fold into mixture, which -should not be thick. Put this in the tin dish immediately and steam for -three or four hours. - - - - -_PUDDINGS_ - - -LEMON-APPLE - - Tart apples, 6. - Sugar, 1 cup. - Lemon, 1. - -Pare the apples and remove the core, being careful not to break the -apple. Put into a granite or enameled baking-pan of suitable size. Fill -the hole made by removing the cores, with the sugar; moisten the sugar -with the lemon juice and sprinkle a little of the grated rind on each -apple. Pour sufficient water into the pan to half cover the apples. -Cover and bake until clear. - - -FARINA MOLD - - Milk, 1 quart. - Sugar, 1/3 cup. - Farina, 1/2 cup. - Salt. - -Put the milk into double boiler; when scalding hot, set the inner -boiler on range until the milk boils; then stir in the farina, sugar, -and salt. Let boil till the farina is set, then set back in outer -boiler and cook one hour. Turn into molds previously oiled or dipped -into cold water. May be served with cream sweetened and flavored, or -with fruit juice. - - -BROWN BETTY - - Chopped apples, 2 cups. - Bread crumbs, 1 cup. - Butter, 1/2 cup. - Chopped raisins, 1 cup. - Raisin or prune juice, 1 cup. - -Fill a pudding dish with alternate layers of the fruit, crumbs, and -butter,--fruit first, finishing bread crumbs on top. Pour over the -fruit juice. Set the dish in a pan of hot water; cover and bake in -a moderate oven for nearly an hour; then remove the cover and brown -lightly. Serve with sweetened cream or lemon sauce. - - -STRAWBERRY SHORT CAKE - - Cream, 1 cup. - Flour to make a medium soft dough. - Salt. - Yeast, 1 tablespoonful. - -Warm the cream to about seventy degrees, add the salt, yeast, and -about two cups of the flour. Mix thoroughly, cover, and set in a warm -place to rise. When well risen and lively, add the rest of the flour, -and leave until perfectly smooth. Roll out about half an inch thick. -Put in greased pans, brush the top with melted butter, let rise until -about double its original size, and bake. Split, and fill with whole or -crushed berries, sprinkled with sugar. - - -STRAWBERRY GRANOSE - -Put a layer of granose in a deep pan of sufficient size; cover with a -layer of crushed berries and sugar; repeat till the pan is full. Press -lightly. Serve with cream. - - -FLOATING ISLAND - - Milk, 1 quart. - Sugar, 1/2 cup. - Eggs, 5. - Jelly, 2 tablespoonfuls. - Flavor to suit. - -Make a custard with the milk, the yolks of the eggs, the whites of two, -and the sugar. Whip the remaining three whites to a stiff froth with -a little sugar and flavoring, same as custard. Pour the custard into -individual glass dishes, drop spoonfuls of the whites on the custard -so as to form islands, or it may be put on with a pastry tube or paper -funnel. Drop a little bright jelly in the center of each island. - - -CORN STARCH BLANC MANGE - - Milk, 1 quart. - Corn starch, 4 heaped tablespoonfuls. - Eggs, whites, 3. - Sugar, 1/2 cup. - Lemon flavoring. - -Put half the milk in a double boiler and set over the fire. When -scalding hot, add the remaining milk in which has been dissolved the -sugar and corn starch. Stir till it is thick and there are no lumps. -Flavor with lemon, take from the range, and add the stiffly beaten -whites. Pour into molds and set in a cool place to get firm. - -A pleasing effect may be obtained by dividing the mixture after it is -cooked, and coloring one-half pink, then filling the mold one-third of -one, and filling up with the other. When turned from the mold they will -look like small, white pyramids capped with pink, or pink with white. A -custard to be served with this blanc mange is made of two cups of milk, -the yolks of three eggs, and half a cup of sugar. Flavor same as blanc -mange. - - -GRANOSE MOLD - - Boiling milk, 2 cups. - Granose flakes, 3 cups. - Sugar, 2 tablespoonfuls. - Beaten eggs, 6. - -Stir the granose flakes into the boiling milk; then add the beaten -eggs and sugar. Let boil two minutes, and pour into molds. Serve with -vanilla sauce. - - -PINEAPPLE TAPIOCA - - Pearl tapioca, 1 cup. - Pineapple, ripe, 1. - Water, 1 quart. - Sugar, 1 cup. - -Wash the tapioca, and put to cook with the water and sugar in a double -boiler; cook until cleared. Pare the pineapple, remove the core, and -slice very thin. Put a layer of the pineapple in a deep pan; pour over -some of the tapioca, then another layer of pineapple, and so on till -all the pineapple and tapioca are used. Serve cold. - - -BANANA TAPIOCA - -Same as pineapple tapioca, but use bananas instead of pineapples. Milk -may be substituted for water, and two eggs used if desired. - -The tapioca may be flavored and colored if desired. - - -DATES STUFFED WITH MALTED NUTS - -Wash, dry, and pit the desired quantity of dates, being careful not to -break more than are necessary. Fill the cavity made by removing the pit -with malted nuts, and press together. Make an icing of the white of an -egg, eight or nine tablespoonfuls of powdered sugar, a few drops of -lemon juice, and one teaspoonful of corn starch. Dip the dates in this, -using a sharp toothpick with which to handle them, and place on an -oiled paper or plate to dry. Or the icing may be made with less sugar, -and after they are dipped, roll them in powdered or Victor sugar. - - -SAGO FRUIT - - Sago, 1 cup. - Sugar, 1/2 cup. - Oranges, 2. - -Wash the sago through three waters, and simmer in a quart of water -with the sugar until transparent and thoroughly done. Peel and slice -the oranges, remove the pips, and add to the sago. Cook a few minutes -longer, then turn into six or eight individual glass sauce dishes, and -put away to cool. Garnish with a little bright colored jelly or jam. - - -RICE PATTIES - - Rice, cooked, 2 cups. - Butter, 1-1/2 tablespoonfuls. - Egg whites, well-beaten, 2. - Sugar, 1 tablespoonful. - Nutmeg. - -Mix, and stir over the fire till well blended; when cold, form into -patties, roll in beaten white of egg, and then in bread crumbs -moistened with melted butter. Bake. Serve hot with sweetened cream, -flavored with nutmeg. - - -LEMON OMELET - - Corn starch, 1 dessertspoonful. - Cream, 1/2 cup. - Eggs, 4. - Butter. - Powdered sugar. - Flour, 1 teaspoonful. - Salt. - Boiling milk, 1 cup. - Lemon honey. - -Mix the corn starch, flour, cream and salt. Beat till smooth; add the -beaten yolks of the eggs and the boiling milk. Stir in the whites of -the eggs, beaten to a stiff froth. Butter four pudding plates, pour in -the mixture, and bake in a quick oven ten minutes. Spread lemon honey -on half, fold over, and sprinkle powdered sugar on top. Serve hot. - - -LEMON HONEY - - White sugar, 1 cup. - Egg yolks, 3. - Butter, 1 tablespoonful. - Lemon, grated rind and juice of 1. - Egg white, 1. - -Put the juice, sugar, and butter in a double boiler over the fire; -while it is melting, beat the eggs and add to them the grated rind of -the lemon. Add this to the sugar and butter, cooking and stirring till -it is thick and clear like honey. - - -STRAWBERRY SOUFFLE - - Fruit. - Fresh strawberries, 3 quarts. - Powdered sugar, 1-1/2 cups. - - Custard. - Egg yolks, 4. - Cream or milk, 3/4 pint. - Sugar. - - Meringue. - Egg whites, 4. - -Put two and a half quarts of the strawberries and the powdered sugar -into a saucepan. Put in oven and let it simmer till sugar is melted. -Beat the yolks of the eggs in the cream or milk, and sweeten to taste. -Set in double boiler over the fire, and stir till thick. Arrange the -berries without the juice in glass dishes, so that they will form a -sort of wall. Fill the center with custard and meringue the top with -the whites. Use the remaining two cups of berries to decorate the -meringue with half or whole berries. Serve hot or cold. - - -PLAIN CUSTARD - - Sugar, 3/4 cup. - Eggs, 6. - Milk, 1 quart. - Salt. - -Beat the eggs till light, and stir in the milk, sugar, and salt. Bake -in a pudding-pan; set in a pan of hot water. Bake until the center of -custard is set. - - -CARAMEL CUSTARD - - Milk, 3 cups. - Butter, 1 tablespoonful. - Water, 1/2 cup. - Sugar, 1 cup. - Eggs, 6. - Vanilla, 1/2 teaspoonful. - -Put the butter into a saucepan and set on the range. When melted, -stir in the sugar, and let cook until of a dark brown color, stirring -frequently to prevent burning. Now add the water, which should be hot, -and stir until the caramel (the browned sugar) is dissolved. Beat up -the eggs and mix with the milk; add this to the caramel and flavor -with the vanilla. Pour into custard cups, set into a shallow pan of -water, and bake till the custard is set in the middle. - - -TAPIOCA CUSTARD (RICH) - - Tapioca, 1/2 cup. - Sugar, 3/4 cup. - Salt, 1/4 teaspoonful. - Milk, 1 quart. - Eggs, 4. - Flavor to suit. - -Wash the tapioca and put to cook with the milk in a double boiler; stir -occasionally, and cook till clear. Beat the eggs till light; beat in -the sugar, and add to the tapioca. Let cook a minute and remove from -the range. Stir in the flavoring, and turn into a pan of suitable size. -Serve cold. If desired, the whites of two of the eggs may be used as a -meringue, which should be flavored the same as the custard. - - -RICE PUDDING - - Rice, 4 tablespoonfuls. - Sugar, 2 tablespoonfuls. - Seedless raisins, 1/2 cup. - Milk, 4 cups. - Grated nutmeg, 1/4 teaspoonful. - Salt, 1/2 teaspoonful. - -Put all together and bake about two hours. Stir with a fork three or -four times during first hour to prevent sticking. Should it get too -dry, add a little more milk. - - -CREAM RICE PUDDING - - Washed rice, 1/2 cup. - Cream, or milk, 3 cups. - Eggs, 4. - -Cook the rice in the cream or milk; when nearly done, remove from the -range, and stir in the yolks of the eggs. Pour into a pan, and set in -another containing water, and bake fifteen or twenty minutes, or till -the eggs are cooked. Make a meringue of the whites. - - -SANITAS CHOCOLATE PUDDING - - Bread crumbs, 2 cups. - Eggs, 3. - Sanitas chocolate, 1/4 pound. - Hot milk, 2 cups. - Sugar, 1/3 cup. - -Soak bread crumbs in hot milk, add eggs, sugar, and chocolate. Beat the -eggs and mix all the ingredients thoroughly. Put into a buttered can, -and steam two hours. - -See note under "Beverages, Sanitas Chocolate." - - -APPLE NUT PUDDING - - Apple pulp, 2 cups. - Nuttolene, 1/2 pound. - Eggs, 4. - Sugar, 3/4 cup. - Bread crumbs, 1-3/4 pounds. - Cinnamon or nutmeg, 1 teaspoonful. - -Grate sufficient tart apples to make two cups; then add the sugar, -cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through -a vegetable grinder, and the beaten yolks of the eggs. Beat well and -add the stiffly-beaten whites, put into an oiled pudding-pan set in a -pan of boiling water, and bake. Serve with sweetened cream or flavored -sauce. - - -PRUNE TAPIOCA PUDDING - - Tapioca, 1/2 cup. - Cold water, 2-1/2 cups. - Lemon juice, 1 tablespoonful. - Prunes, 1 cup. - Salt, 1/2 teaspoonful. - Sugar, 1/2 cup. - -Put the prunes into enough water to cover them, and let simmer gently -till they absorb all the water. Turn onto a plate to cool and remove -stones. When tapioca has cooked until clear, put all the seasoning into -it, and put a layer into a pudding dish, then a layer of prunes, and so -on, having the top layer tapioca. Bake in moderate oven one hour; then -allow to partially cool, and serve with cream. - - -PRUNE PUDDING - - Prune pulp, 1 cup. - Prune meats, chopped fine, 1/4 cup. - Egg whites, well beaten, 4. - Sugar, 1/2 cup. - -Stir the beaten whites of the eggs with the prune pulp, and add the -chopped prune meats and sugar. Bake till lightly browned, and serve -with cream. - - -BREAD PUDDING - - Milk, 1 quart. - Sugar, 1/2 cup. - Stale bread, 1-1/2 cups. - Eggs, 3. - Flavor to suit. - -Soak the bread in the milk; beat the yolks and one of the whites of the -eggs with the sugar, and flavor. Mix and put into a pudding dish. Set -into a pan of hot water and bake until the custard is set. Meringue -with the whites. - -If desired, the top of the pudding may first be marked with jelly, -marmalade, or fresh fruit of some kind, and the meringue put over all. - - -PRESSED FRUIT PUDDING - - Bread, 8 slices. - Stewed huckleberries, 1 quart. - Sugar, 1/2 cup. - -Trim the bread, cutting off all crusts, put four slices in the bottom -of a pudding-pan, cover with half the berries, which should have the -juice strained off, sprinkle over part of the sugar, then the rest of -the bread and the remainder of the berries and sugar. Pour over all -the juice that has been drained; there should be enough to moisten -the bread thoroughly. If served the same day, put another pan on top -of the pudding, with a weight in it, to press the pudding. It is not -necessary to press the pudding if not used the same day it is made. -Serve with sweetened cream or sweet sauce. - - -SNOW PUDDING - - Milk, 1 quart. - Salt, 1/3 teaspoonful. - Eggs, whites, 5. - Sugar, 1/3 cup. - Corn starch, 1/3 cup. - Vanilla to suit. - -Set milk, sugar, and salt in double boiler over the fire; when scalding -hot, add the corn starch mixed smooth in a little cold milk. When the -starch is cooked, remove from the fire, and beat well. When cold, stir -in carefully the stiffly-beaten whites and flavor with vanilla. Serve -with vanilla sauce. - - -APPLE PUDDING (BAKED) - - Butter, 2 tablespoonfuls. - Eggs, 4. - Green tart apples, grated, 6. - Sugar, 1/2 cup. - Lemon, 1. - -Stir the butter and sugar to a cream; stir into this the well-beaten -yolks of the eggs, the juice and grated rind of the lemon, and the -grated apples. Stir in the beaten whites of the eggs, flavor with -cinnamon or nutmeg, and bake. Serve cold with cream. - - -PLUM PUDDING - - Eggs, 4. - Cream, 1 cup. - Flour, 1-3/4 cups. - Raisins, seeded, chopped, 1/2 pound. - Dried cherries, 1/2 pound. - Candied orange peel, 2 ounces. - Sugar, 1 cup. - Bread crumbs 1 cup. - Butter, 1/3 pound. - Currants, 1/2 pound. - Candied citron, 2 ounces. - -Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat -well together, and mix in the sugar and fruit. Mix well, pour into a -buttered pan, cover, and steam about two hours. - - -CABINET PUDDING - - Candied citron, 1/2 cup. - Seedless raisins, 1/2 cup. - Currants, 1/2 cup. - Cinnamon. - Nutmeg. - Stale sponge cake, 1 quart. - Milk, 2 cups. - Eggs, 2. - Butter, melted, 1 tablespoonful. - Salt. - -Butter a pudding mold that will hold at least two quarts. Have the -citron and raisins chopped fine, the currants well washed, and the cake -cut into strips about an inch and a half wide and half an inch thick; -sprinkle some of the fruit on the bottom of the mold, then slices of -the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, -then cake, and so on till the ingredients are all used. Pour over this -a custard made of the milk, eggs, and melted butter. Pour this over the -cake without cooking, and let soak one-half hour, then set into a pan -of water, cover, and bake until the custard is set. Serve with a tart -sauce. - - -CREAM SAGO PUDDING - - Sago, 1/2 cup. - Sugar, 1 cup. - Milk or cream, 1 quart. - Eggs, 2. - Lemon flavoring. - -Wash the sago, and with the milk put into a double boiler, and cook -until clear. Beat the eggs very light, and add the sugar and flavor. -Remove the sago from the range, and allow to cool a little, then pour -in the eggs and sugar, beating all the time. Put in a pudding-pan, set -in a pan of water, cover, and bake until the custard is set. - - -STEAMED FRUIT PUDDING - - Tart apple pulp, 2 cups. - Sugar, 1 cup. - Eggs, 6. - Grape juice, 2-1/2 cups. - Salt, 1/2 teaspoonful. - Toasted bread crumbs, 4 cups. - Seedless raisins, 1 cup. - Lemon rind, grated, 1. - Vanilla, 1 tablespoonful. - -Mix all well together except the whites of the eggs, which should be -beaten stiff and added last. Turn into a buttered mold, and steam or -boil for three hours. Serve with sweetened cream, flavored with nutmeg. - - -SPONGE PUDDING - - Milk, 2 cups. - Flour, 1/2 cup. - Sugar, 1/3 cup. - Eggs, 4. - -Put milk into a double boiler. Mix the sugar and flour with a little -cold milk; pour this into the scalding milk, and stir till it thickens; -then stir it into the well-beaten yolks of the eggs; then add the -whites beaten stiff. Pour the mixture into buttered cups or into a -pudding dish. Put the cup or dish into a pan of boiling water, place -in the oven, and bake twenty minutes. About five minutes before it is -done, remove from the pan of water, and finish baking on the grate. -Serve in the cups in which it is baked or on hot plates if baked in -a pudding dish. This should not be allowed to stand, but be served -immediately. - - -FIG PUDDING - - Butter, 2 tablespoonfuls. - Corn starch, 1/2 cup. - Flour, 1/2 cup. - Fig marmalade, 1-1/4 cups. - Cream, 1-1/2 cups. - Sugar, 1 cup. - Eggs, 4. - -Mix the butter with the corn starch and flour; mix the fig marmalade -and the cream; stir in the butter, corn starch, and flour mixture, -together with the sugar and the yolks of eggs. Mix well and fold in -quickly the well-beaten whites. Pour into a buttered pudding-pan and -steam one and one-half hours. - - -DATE PUDDING - -Make same as fig pudding, using date marmalade. - - -ADELAIDE PUDDING - - Eggs, 6. - Water, 2 cups. - Lemon extract, 1 teaspoonful. - Salt, 1 teaspoonful. - Corn starch, 1 cup. - Sugar, 1-1/4 cups. - Lemon, grated rind and juice, 1. - Flour, 1-1/2 cups. - -Over the beaten yolks pour a syrup made by boiling the sugar in the -water. Add lemon rind and juice, lemon extract, and salt. Beat up -well, and mix in slowly the flour and corn starch. Fold in the beaten -whites of the eggs, pour into a greased pudding dish, and steam one and -one-half hours. - - -CEREAL PUDDING - - Milk, 4 cups. - Eggs, 4. - Sugar, 1/2 cup. - Cream of maize, or cerealine, 2 cups. - Lemon, grated rind and juice, 1. - -Heat milk to boiling and stir in cream of maize or cerealine. Set in -double boiler and cook half an hour. Remove from range and stir in the -yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a -shallow pan, and set within another containing water, and bake till the -custard sets. Meringue with the whites. - - - - -_PIES_ - - -PASTRY DOUGH FOR PIES - - Flour, 1 pint. - Butter, 3 tablespoonfuls, rounding full, - or, Olive oil, 1/2 cup. - Salt, 1 teaspoonful. - Cold water, 6 tablespoonfuls. - -Chop the butter in the flour, add the water and salt, and without -mixing turn upon the board. Roll out and double over three times. Then -roll out again and double. Continue this till the crust is smooth; then -roll out very thin and roll as for jelly cake. Cut into two pieces, -stand each piece on end, and roll out one for the top and the other for -the bottom crust. - - -PUMPKIN FOR PIES - -Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and -put through a colander. The pumpkin is much sweeter cooked this way -than when the peel is removed before cooking. - - -PUMPKIN PIES - - Mashed pumpkin, 1 cup. - Molasses, 1/3 cup. - Sugar, 1/3 cup. - Salt, 1 teaspoonful. - Flour, 1 tablespoonful. - Eggs, 2. - Cinnamon, 1 teaspoonful. - Milk, 1 cup. - -Mix all together thoroughly, adding the milk last. - - -PUMPKIN PIES WITHOUT EGGS - - Mashed pumpkin, 1 cup. - Flour, 1 tablespoonful. - Sugar, 1/2 cup. - Nutmeg, a dash. - -Mix together, and when smooth, add - - Sweet cream, 1 cup. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 1 - - Milk, 1 quart. - Sugar, 1 cup. - Eggs, 6. - Chocolate, 1/4 pound. - Water, 2 cups. - Vanilla, 2 teaspoonfuls. - -Save the whites of three of the eggs for meringue; beat together the -remainder of the eggs, sugar, and vanilla; dissolve the chocolate in -the water and boil for three minutes. When nearly cold, add to the eggs -and sugar. Put in pan lined with good pastry and bake; makes two large -or three small pies. - - -SANITAS CHOCOLATE CUSTARD PIE NO. 2 - -Make an ordinary custard pie, flavor with vanilla; put the grated -chocolate into a basin on the side of the range, where it will melt, -but not burn. When melted, beat into it one egg and sugar to suit the -taste. Spread on top of the pie. - - -HYGIENIC MINCE MEAT - -(For Six Pies) - - Chopped apples, medium size, 14. - Chopped walnuts, 1 cup. - Chopped blanched almonds, 1/2 cup. - Chopped figs, 1/2 cup. - Chopped citron, 1/4 cup. - Seeded raisins, 1 cup. - Seedless raisins or currants, 1 cup. - Caramel-cereal coffee, 1 cup. - Fruit juice or jelly, 1 cup. - Lemons, juice of, 4. - Salt, 1 tablespoonful. - Sugar and spice to taste. - - -MINCE PIE - - Minced apples, 4 cups. - Prune juice, 1 cup. - Sugar, 1 cup. - Molasses, 1 cup. - Butter, 2 tablespoonfuls. - Minced protose, 3 cups. - Seedless raisins, 2 cups. - Lemon, grated rind and juice, 1. - -Stew all together until thick enough for filling. - -Flavor with - - Salt, 1 teaspoonful. - Cinnamon. - Nutmeg. - - -BAKER'S CUSTARD PIE - - Sugar, 3 tablespoonfuls. - Eggs, 3. - Vanilla, 1 teaspoonful. - Salt to taste. - Flour, 1 tablespoonful. - Milk, 2 cups. - Grated nutmeg. - -Beat the yolks of the eggs to a cream, stir the flour thoroughly into -the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and -salt; then add well-beaten whites. Mix well and add by degrees the milk -that has been scalded and cooled (but not boiled), and turn all into a -deep pie-pan, lined with rich paste. Bake from twenty-five to thirty -minutes. - - -LEMON PIE (SUPERIOR) - - Lemons, 3. - Water, 3 cups. - Corn starch, 2 tablespoonfuls. - Butter, 1 tablespoonful. - Sugar, 2-1/2 cups. - Eggs, 3. - Flour, 4 tablespoonfuls. - -Put the water and butter into a double boiler and set on the range. -Mix the sugar, flour, and corn starch together; grate in the lemon -rind, add the juice and beaten yolks of the eggs. When the water in -the boiler is scalding hot, stir in the mixture, and cook till of -the consistency of cold honey, stirring now and then to ensure even -cooking. Remove from the fire; when cool, pour into deep pie tins, -lined with good pastry. When done, meringue with the whites of the eggs. - - -COCOANUT PIE - - Desiccated Cocoanut, 1/2 cup. - Eggs, 2. - Butter, size of an egg. - Milk, 1 cup. - Sugar, 1 small cup. - -Soak the cocoanut in the milk, add the beaten egg, sugar, and butter -melted. Line a pie-pan with rich pastry, put in the filling, and bake. -The white of one of the eggs may be used as a meringue, if desired. - - -WASHINGTON CREAM PIE - - Crust: - Eggs, 6. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - Sugar, 1 cup. - Lemon juice, 2 teaspoonfuls. - -Beat the yolks of the eggs till very thick; add the sugar, vanilla, -and lemon juice. Beat the whites of the eggs very stiff, fold half -the whites into the yolk and sugar, then half the flour, then the -remainder of the whites and the rest of the flour. Divide this batter -into two pie-pans and bake. When cold, split each cake and put in the -filling. - - Filling: - Milk, 2 cups. - Eggs, 2. - Flour, 1/2 cup. - Butter, 2 tablespoonfuls. - Sugar, 1 cup. - Vanilla, 1-1/2 teaspoonfuls. - -Put three-fourths of the milk into a double boiler, together with the -milk, and set on the range. Beat the eggs very light; add the sugar, -flour, and the remainder of the milk. Beat till perfectly smooth, and -when the milk in the boiler is scalding hot, stir in the mixture. Beat -till smooth, and cook thoroughly; when cool, add the vanilla. If made a -day or two before serving, and kept on ice, the quality of these pies -is greatly improved. - - -PRUNE PIE - - Prune, marmalade, 1 pint. - Egg, 1. - Lemon, 1. - Sugar, 1/2 cup. - -To the marmalade add the grated rind and juice of the lemon, sugar, and -beaten yolk of egg; put into a pie-pan lined with good paste and bake -till the crust is done; remove from oven and meringue with the white -of the egg. - - -APPLE PIE - -Line a pie-pan with rich paste, sprinkle over the bottom a little flour -and sugar. Fill with apples cut in thin slices. The pan should be -slightly rounding full. Sprinkle a little flour and sugar, according -to the tartness of the fruit. Add two tablespoonfuls of water, and a -few small pieces of butter. Moisten the edge of the paste and put on -the upper crust, press down the edges, trim, make several perforations -in the top to allow the steam to escape, brush the crust with a little -milk, and bake about forty-five minutes. - - -RHUBARB PIE - - Pie paste. - Rhubarb, 4 cups. - Sugar, 1 large cup. - Nutmeg. - Salt. - Flour. - -Line a pie plate with paste rolled a little thicker than a dollar. -Strip the skin off the rhubarb and cut the stalk into half-inch -lengths. Fill the plate an inch deep, and to a quart of rhubarb add a -large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg -on top, with a little flour. Cover with a rich crust and bake in a -quick oven until the pie loosens from the dish. - - -BLUEBERRY PIE - -Line a pie-pan with pie paste. Put in the berries half an inch deep, -and to one quart of berries put a teacup of brown sugar; sift a -teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. -Cover with the top crust, pressing down the edges tightly. Trim and -bake in a good oven forty-five minutes. This pie is the typical berry -pie. - - - - -_CAKE_ - - -FROSTING - - Egg white, beaten stiff, 1. - Corn starch, 1 teaspoonful. - Powdered sugar, 9 tablespoonfuls. - Lemon or orange juice, 1 teaspoonful. - -Mix and beat together. - - -SUNSHINE CAKE - - Egg whites, 6. - Egg yolks, 3. - Sugar, granulated, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Mix and bake as for Favorite Sponge Cake, flavor with - - Grated rind of lemon. - Juice of 1/2 orange. - - -ORANGE CAKE - -If boiled icing flavored with orange is used, the result will be orange -cake. - - -ANGEL CAKE - - Flour, 1 cup sifted 5 times. - Lemon juice, 2 teaspoonfuls. - Powdered sugar, sifted, 1 cup. - Egg whites, 11 beaten to stiff froth. - Vanilla, 2 teaspoonfuls. - -Stir the sugar into the whites very lightly and carefully, adding the -vanilla, after which add the flour, stirring quickly and lightly. Pour -into a bright, clean cake dish, which should not be buttered or lined. -Bake at once in a moderate oven about forty minutes. Test it with a -broom splint. When done, let it remain in the cake tin, turning it -upside down, with the sides resting on two saucers, so that a current -of air will pass over and under it. - - -SPONGE SHEET - -Use and make the ingredients the same as for Simple Sponge Cake, but -bake in a sheet. Before baking, sprinkle a generous quantity of the -following mixture on top:-- - -Mix an equal quantity of granulated sugar and chopped almonds and add a -small pinch of ground cinnamon. This produces a delicious crust. Bake -in a buttered and floured pan, and remove from the pan as soon as done. - - -SIMPLE SPONGE CAKE - - Eggs, 6. - Sifted granulated sugar, 1 cup. - Flour, 1 scant cup. - -To the eggs add sugar, and beat with a wire egg beater till the mixture -is thick and light colored. Then add the flour, folding it in gently. -Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. -When done, invert the pan, letting it rest on cups till the cake is -cool, when it can easily be taken out. Thus suspended from the bottom -of the pan, the cake is stretched by its own weight, which makes -it lighter and more elastic than if left to fall by its weight in -cooling. The quantity given will make a small loaf cake, or two layers. - - -FAVORITE SPONGE CAKE - - Eggs, 6. - Granulated sugar, 1 cup. - Flour, 1 scant cup. - Lemon juice, 2 teaspoonfuls. - -Sift the flour and sugar four or five times. Beat the whites of the egg -to a stiff froth, adding the lemon juice. When half beaten, fold in -carefully in regular order the sugar, well-beaten yolks of eggs, and -the flour. Bake in a moderate oven. - - -NUT SPONGE CAKE - - Eggs, 7. - Water, 1/4 cup. - Lemon extract, 1/4 teaspoonful. - Ground English walnut, 3/4 cup. - Sugar, 1-1/4 cups. - Vanilla, 1 teaspoonful. - Flour, 1 rounded cup. - -Beat the yolks of the eggs till thick; boil sugar in water till it -spins a thread. Pour this into the yolks, beating all the time till -cool. Add the vanilla and lemon extract; mix flour with walnuts; mix -all together, and lastly stir in the stiffly-beaten whites. Bake in -tins lined with greased paper. - - -MARGUERITES - - Egg white, 1, partly beaten. - Sugar, 2 tablespoonfuls. - Chopped walnuts, 1/2 cup. - -Stir together and spread on crackers, one inch wide by three or four -inches long. Bake a light brown. - - -SPONGE JELLY CAKE - - Eggs, 5. - Lemons, 1. - Sugar, 1 cup. - Flour, 1 cup. - -Beat the yolks till very thick, add sugar gradually, then the grated -rind and two tablespoonfuls of lemon juice. Fold in one-half of the -whites of the eggs, beaten very stiff, then one-half of the flour, the -other half of the whites, lastly the remainder of the flour. Bake in a -large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, -spread the jelly, and roll up. Wrap in the cloth and set aside to cool. - - -ALMOND MACAROONS - - Egg whites, 5. - Rind of 1 lemon. - Almond meal, 1 scant cup. - Sugar, 2 cups. - Flour, 1 cup. - -Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; -mix and add flour and almond meal. Drop on oiled pans in pieces the -size of a walnut, allowing plenty of room between each. Smooth with a -knife dipped in water. Bake a light brown. - - - - -_NUT BUTTER_ - - -NUT BUTTER - -Nut butter can be easily made in the home, but nearly all the prepared -nut foods on sale require expensive machinery and a steam plant to -produce, hence can not be made in the home. - -Peanuts and almonds are the nuts most suitable for making nut butter. -The other varieties are difficult to blanch and do not make good -butter. The best variety of peanuts for making nut butter is the -Spanish shelled. They are the most easily blanched. Removing the skins -from the nuts after they are shelled is called blanching. Peanuts can -not be blanched unless they have been thoroughly heated. - -To properly cook peanuts is the essential thing to produce a healthful, -palatable nut butter. This can be accomplished if care is exercised. -There are three ways of cooking them: namely, baking or roasting, -boiling, and steaming. The baking process is the easiest way, but care -should be used not to scorch them. Scorched or burnt peanuts are unfit -to use in any form. - - -PROCESS NO. 1 - -Put a layer of peanuts about one-half inch deep in a dripping-pan and -place on perforated shelf in a moderate oven. Allow them to bake slowly -for about one hour. Cook them until they are a light brown or straw -color. Shake the pan or stir the peanuts every few minutes. When the -kernels begin to crack and pop they brown very quickly and should be -watched closely. - -A splendid way to cook them is to fill a tight-covered dish about -two-thirds full, place in the oven, and shake occasionally. When cooked -this way, they are not so liable to burn, and they retain their flavor -better. When they have cooked sufficiently, spread out at once. When -they have become quite cool, blanch as follows: This can be done by -rubbing them in the hands, or what is better, a coarse bag, or take -a piece of cloth and fold the ends together, forming a bag. Another -good device is a screen made of coarse wire. Rub them until the skins -are loose. The chaff can be removed by using a fan or by pouring them -from one dish to another where the wind is blowing. Look them over -carefully, removing defective nuts and foreign substances. - -The next step is to grind them. The most practical family mill we -know of for grinding nuts, etc., is the Quaker City Mill (see cut and -description of same in this book). - -Always grind freshly cooked nuts, as they do not make good butter when -left a day or two after being cooked. - - -PROCESS NO. 2 - -Thoroughly heat the nuts in an oven, but do not let them brown. Allow -them to cool, then blanch as described in process No. 1. Boil them from -three to four hours, until they are tender. Drain, spread out on tins, -and thoroughly dry them; then grind them through the mill. - - -PROCESS NO. 3 - -Heat and blanch the same as for No. 2. Grind them through a meat -chopper or the nut butter mill loosely adjusted. Then cook them in a -steam cooker about four hours. When tender, drain, spread on tins, and -thoroughly dry them. Then run them through the mill tightly adjusted. - - -SALTED NUT BUTTER - -Prepare nuts as described in process No. 1. Sprinkle salt on the -kernels when grinding. It is much more preferable to grind the salt in -with the nuts than to mix it in the butter. - - -ALMOND BUTTER - -Almond butter is more difficult to make than peanut butter, on account -of the difficulty in removing the skins. Dry heat does not loosen the -skins as it does the peanut. To blanch almonds, soak them in boiling -water from two to five minutes; then the skins become loose and can -be pinched off by pressing on the nut with the thumb and finger; the -skins will crack and the kernel pop out. Dry them in a slow oven until -they become thoroughly dry and crisp, taking care not to burn them. -Then grind them through a loosely adjusted mill. Place on tins or on a -cloth stretched over the stove until perfectly dry. Then grind then in -the nut butter mill tightly adjusted. - -This makes excellent butter if the almonds are first-class and sweet. - - -BRAZIL NUT BUTTER - -Remove the brown, woody skins with a sharp knife and put the nuts -through the mill. They may have to be broken up before they can be -ground. This butter is very good, but somewhat expensive. It is cheaper -to buy the nuts already shelled. - - -PEANUT MEAL - -Heat the peanuts sufficiently to remove the skins, but do not brown -them. Blanch and look over. Boil or steam them until tender, taking -care to have them quite dry when done. Drain off all the water possible -and put them through a colander. Put on tins suspended over the stove, -or in a slow oven, with the door open, taking care not to brown them. -When perfectly dry and hard, grind through the mill loosely adjusted. -If it is not fine enough, spread out to dry some more, pass through the -mill again more tightly adjusted, but if the mill is too tight, it will -grind it into butter. A good plan is to rub it through a flour sieve. - - -NUT BUTTER FOR THE TABLE - -Put one-half the amount of butter required for the meal into a bowl and -dilute with an equal quantity of water, adding a little of the water at -a time, beating it thoroughly with a fork until it is smooth and light. -Enough water should be used to make it the proper consistency to spread -nicely. An egg beater or wire potato masher is an excellent utensil for -mixing. A little salt can be added if desired. Nut butter when mixed -with water does not keep but a few hours. - - -PEANUT CREAM - -Cook the peanuts until they just begin to turn brown. Then make into -butter, ground as fine as possible. Emulsify with water until it is -the consistency of milk. Then put in double boiler and cook until it -has become as thick as ordinary cream. A little salt can be added if -desired. Serve it hot or cold as preferred. It can be made into milk by -adding a little water. - - - - -_VEGETARIAN DIRECTORY_ - - -VEGETARIAN RESTAURANTS AND CAFES - -VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal. - -VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal. - -VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal. - -GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash. - -VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W. - -VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich. - -VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia. - -HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, -Ill. - -VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb. - -VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark. - -VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo. - -VEGETARIAN CAFE, 322-1/2 North Tejon Street, Colorado Springs, Colo. - -THE HYGEIA, Washington Avenue, Battle Creek, Mich. - -HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa. - -VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash. - -HYGIENIC RESTAURANT, Sheridan, Wyo. - -HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis. - -HYGIENIC CAFE, 426 State Street, Madison, Wis. - -PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo. - -NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich. - -VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn. - -VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y. - -THE LAUREL, 11 West Eighteenth Street, New York City. - -HEALTH RESTAURANT, 391 Sixth Avenue, New York City. - -HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C. - -RESTAURANT, 307 Madison Street, Fairmont, W. Va. - -THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah. - - -DIRECTORY OF SANITARIUMS - -BATTLE CREEK SANITARIUM, Battle Creek, Mich. - -CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill. - -PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION, -Room 203, Parrott Building, 825 Market Street, San Francisco, Cal. - -ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal. - -SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal. - -SACRAMENTO TREATMENT ROOMS, 719-1/2 K Street, Sacramento, Cal. - -EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal. - -SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco, -Cal. - -PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore. - -VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C. - -VICTORIA TREATMENT ROOMS, Victoria, B. C. - -PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal. - -ARIZONA SANITARIUM, Phoenix, Ariz. - -SPOKANE SANITARIUM, Spokane, Wash. - -COLLEGE PLACE TREATMENT ROOMS, College Place, Wash. - -SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal. - -TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash. - -SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash. - -WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash. - -COLORADO SANITARIUM, Boulder, Colo. - -IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia. - -NEBRASKA SANITARIUM, College View, Neb. - -NEW ENGLAND SANITARIUM, Melrose, Mass. - -SOUTHERN SANITARIUM, Graysville, Tenn. - -KEENE SANITARIUM, Keene, Tex. - -PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa. - -MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis. - -DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich. - -JACKSON SANITARIUM, 106 First Street, Jackson, Mich. - -BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y. - -THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill. - -PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill. - -LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark. - -NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn. - -PIEDMONT VALLEY SANITARIUM, Hildebran, N. C. - -ST. LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis, -Mo. - -KNOWLTON SANITARIUM, Knowlton, Quebec. - -NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland. - -CATERHAM SANITARIUM, Caterham, Surrey, England. - -LEICESTER SANITARIUM, 80 Regent Street, Leicester, England. - -BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland. - -FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg, Germany. - -INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland. - -NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway. - -SKODSBORG SANATORIUM, Skodsborg, Denmark. - -FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark. - -OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden. - -CAPE SANITARIUM, Plumstead, Cape Colony, South Africa. - -SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia. - -AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia. - -CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand. - -SAMOA SANITARIUM, Apia, Samoa. - -GUADALAJARA SANITARIUM, Guadalajara, Mexico. - -CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India. - -JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan. - -WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C. - - -DIRECTORY OF SANITARIUM FOOD FACTORIES - -BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich. - -SANITARIUM FOOD COMPANY, Sanitarium, Cal. - -PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore. - -COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo. - -SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W., -Australia. - -UNION COLLEGE BAKERY, College View, Neb. - - - - -INDEX - - -BAKERY AND BREAKFAST DISHES - -Baked Corn Pie, 198 - -Boston Brown Bread, 201 - -Corn Gems, 196 - -Corn Bread, 199, 200 - -Gems, 196, 197 - -Granose Puffs, 197 - -Griddle Cakes, 198 - -Georgia Pones, 201 - -Hoe Cake, 199 - -Popovers, 198 - -Vegetarian Hot Cakes, 197 - - -BEVERAGES - -Apollinaris Lemonade, 176 - -Caramel-Cereal, 173 - -Chocolate, 173 - -Fruit Nectar, 173 - -Fruit Cups, 175 - -Lemonade, 175 - -Mint Julep, 174 - -Orangeade, 176 - -Pineapple Lemonade, 176 - -Strawberry Sherbet, 174 - - -CAKE - -Angel, 235 - -Almond Macaroons, 238 - -Frosting, 235 - -Marguerites, 237 - -Orange, 235 - -Sunshine, 235 - -Sponge Sheet, 236 - -Sponge, Simple, 236 - -Sponge, Favorite, 237 - -Sponge, Nut, 237 - -Sponge, Jelly, 238 - - -CEREALS - -Cracked Wheat, 180 - -Corn Meal Mush, 183 - -Farina, 181 - -Graham Porridge, 183 - -Graham Porridge with Dates, 184 - -Gluten-Granola Mush, 184 - -Oatmeal, 180 - -Pearl Wheat, 181 - -Pearl Barley, 181 - -Rolled Oats, 180 - -Rice, 182 - -Rice, with Raisins, 183 - -Rice, Browned, 183 - - -EGGS - -A la Mode, 166 - -Baked in Tomato Cases, 168 - -Curdled, 166 - -Cream Shirred, 167 - -Floated, 167 - -Jellied, 167 - -Mumbled, 168 - -Omelet Souffle, 163 - -Omelet, Plain, 164 - -Omelet, Protose, 164 - -Omelet, Gluten, 165 - -Omelet, Rice, 165 - -Omelet, Apple, 165 - -Omelet, Granose, 165 - -Omelet with Tomato, 165 - -Omelet, Onion, 166 - -Omelet, Green Pea, 166 - -Omelet, Asparagus, 166 - -Poached on Toast, 169 - -Poached on Granose, 170 - -Scrambled with Sugar Corn, 169 - -Scrambled with Onions, 169 - -Scrambled with Protose, 169 - -Scrambled with Parsley, 169 - -Shirred, 167 - - -ENTREES - -Braized Protose and Cabbage, 83 - -Braized Protose, 85 - -Baked Protose with Macaroni, 86 - -Bean Croquettes, 99 - -Bean and Nut Loaf, 100 - -Baked Potpie, 101 - -Baked Eggplant a la Creme, 102 - -Boiled Macaroni (plain), 105 - -Baked Macaroni, with Egg Sauce, 108 - -Baked Stuffed Tomatoes, 114 - -Cream Nut Loaf, 74 - -Cereal Roast, 75 - -Chicken Croquettes, 77 - -Corn Fritters, 96 - -Carrot Souffle, 100 - -Creamed Macaroni, 107 - -Dressing, 69, 70 - -Dried Pea Croquettes, 76 - -Egg Mixture for Croquettes, etc., 78 - -Escalloped Protose, 87 - -Eggplant with Protose, 88 - -Egg Macaroni, 108 - -Fillets of Vegetable Salmon, 67 - -Frijoles with Protose Mexicano, 79 - -Fricassee of Protose with Potato, 79 - -Frizzled Protose in Eggs, 87 - -Green Corn and Tomato, 79 - -Golden Nut Chartreuse, 91 - -Green Corn Chowder, 98 - -Green Corn Nut Pie, 103 - -Hamburger Loaf, 73 - -Hashed Protose Croquettes, 77 - -Imperial Nut Roast, 74 - -Lentil Hash, 92 - -Lentil Fritters, 92 - -Lentil Patties, 93 - -Lentil Roast, 94 - -Lentil Nut Roast, 94 - -Mock White Fish, 67 - -Mock Turkey with Dressing, 69 - -Mock Veal Loaf, 71 - -Mock Chicken Rissoles, 80 - -Mock Chicken Pie, 102 - -Macaroni a l'Italienne, 105 - -Macaroni and Kornlet, 106 - -Macaroni with Tomato Sauce, 106 - -Macaroni Cutlets, 107 - -Macaroni in Cream, 107 - -Macaroni with Apple, 109 - -Macaroni and Cheese, 109 - -Macaroni with Granola, 110 - -Macaroni Croquettes, 110 - -Macaroni Neapolitaine, 111 - -Macaroni (Spanish), 111 - -Macaroni with Tomato, 111 - -Nuttolene Roast, 71 - -Nut and Granola Roast, 73 - -Nut and Tomato Roast, 76 - -Nut Fricassee, 78 - -Nut and Vegetable Stew, 81 - -Nut Lisbon Steak, 85 - -Noodles, 97 - -Nut and Vegetable Pie, 104 - -New England Boiled Dinner, 80 - -Okra Gumbo, 101 - -Pea Croquettes, 96 - -Protose Roast, Olive Sauce, 68 - -Protose with Browned Potato, 78 - -Protose Fricassee, 82 - -Protose Steak Smothered in Onions, 82 - -Protose Smothered with Tomatoes, 83 - -Protose Pot Roast, 83 - -Protose Steak with Potatoes, 84 - -Protose Pilau, 84 - -Protose Patties, 84 - -Protose Cutlets, 89, 85 - -Protose Hash, 113 - -Protose and Tomato, 86 - -Protose Jambalaya, 88 - -Protose Chartreuse, 90 - -Protose Steak, 90 - -Protose Steak a la Tartare, 90 - -Protose or Nuttolene Cutlets, 91 - -Protose and Rice Chowder, 97 - -Protose, Stewed (Spanish), 81 - -Rice, Spanish, 96 - -Roast Duck, 70 - -Roast of Protose, 72 - -Ragout of Protose, 89 - -Rice Mold, 95 - -Rice and Banana Compote, 95 - -Rice and Egg Scramble, 96 - -Squash Fritters, 99 - -Scotch Pea Loaf, 100 - -Scalloped Macaroni, 112 - -Spaghetti in Tomato Sauce, 113 - -Tomato Pie, 105 - -Vegetarian Roast, 72 - -Vegetable Oyster, 98 - -Vegetable Oyster Pie, 103 - -Vermicelli Nut Pie, 104 - -Vegetarian Hamburger Steak, 113, 114 - -Vegetarian Sausage, 114 - -Walnut Lentil Patties, 93 - -Walnut Lentils, 93 - -Walnut Loaf, 75 - -Walnut Roast, 75 - - -HYGIENE OF COOKING - -Boiling, 9 - -Baking, 12 - -Braizing, 12 - -Broiling, 12 - -Milk, 11 - -Steaming, 11 - -Stewing, 11 - - -NUT BUTTER - -Almond, 243 - -Brazil, 244 - -For Table, 245 - -Process of Making, 241 - -Peanut Meal, 244 - -Peanut Cream, 245 - -Salted, 243 - - -PIES - -Apple, 231 - -Blueberry, 232 - -Chocolate Custard, 226 - -Cocoanut, 229 - -Custard, Baker's, 228 - -Lemon, 228 - -Mince, 227 - -Pastry Dough for, 225 - -Pumpkin, 226, 225 - -Prune, 230 - -Rhubarb, 231 - -Washington Cream, 229 - - -PUDDINGS - -Apple Nut, 214 - -Apple (Baked), 217 - -Adelaide, 221 - -Brown Betty, 206 - -Banana Tapioca, 209 - -Bread, 216 - -Corn Starch Blanc Mange, 207 - -Caramel Custard, 212 - -Custard, Plain, 212 - -Cream Rice, 214 - -Cabinet, 218 - -Cream Sago, 219 - -Cereal, 221 - -Date, 221, 209 - -Farina Mold, 205 - -Floating Island, 207 - -Fig, 220 - -Granose Mold, 208 - -Lemon Apple, 205 - -Lemon Omelet, 210 - -Lemon Honey, 211 - -Pineapple Tapioca, 208 - -Prune Tapioca, 215 - -Prune, 215 - -Pressed Fruit, 216 - -Plum, 218 - -Rice, 213, 210 - -Strawberry Short Cake, 206 - -Strawberry Granose, 207 - -Sago Fruit, 209 - -Strawberry Souffle, 211 - -Sanitas Chocolate, 214 - -Snow, 217 - -Steamed Fruit, 219 - -Sponge, 220 - -Tapioca Custard, 213 - - -SALADS - -Almond, 17 - -Asparagus and Protose, 26 - -Asparagus and Cauliflower, 27 - -Asparagus, 28 - -Brazilian, 18 - -Beet, 25 - -Beet and Potato, 27 - -Brussels Sprout, 28 - -Cabbage, 24 - -Carrot and Beet, 25 - -Date and Celery, 28 - -English, 21 - -Fruit, 19 - -Lima Bean, 23 - -Lettuce, 24 - -Macedoine, 28 - -Normandy, 18 - -Nesslerode, 19 - -Nut and Fruit, 22 - -Nut, 22 - -Protose, 20 - -Protose and Celery, 20 - -Pea and Onion, 21 - -Pea and Tomato, 23 - -Salad la Blanche, 24 - -Stuffed Beet, 25 - -Tomato Mayonnaise, 22 - -Turnip and Beet, 26 - -Vegetarian Chicken, 17 - -Waldorf, 19 - -Water Lily, 21 - - -SALAD DRESSINGS - -Boiled, 32 - -Cream (Plain), 33 - -Cream, 33 - -French, 34 - -Golden, 35 - -Green Mayonnaise, 36 - -Lettuce, 34 - -La Blanche, 36 - -Mayonnaise, 31 - -Nut or Olive Oil, 35 - -Oil (Sour), 35 - -White, 32 - -White Cream, 34 - - -SOUPS - -Artichoke, 59 - -Barley and Nut, 51 - -Bean and Tomato, 46 - -Brown Bean, 53 - -Bean Tapioca, 54 - -Bread Bisque, 56 - -Croutons for, 40 - -Corn and Tomato, 48 - -Cereal Consomme, 48 - -Celery and Tomato, 59 - -Creole, 61 - -Chocolate, 62 - -Egg Balls for, 40 - -Egg Dumplings, 41 - -Foundation of Cream, 40 - -Family Favorite, 57 - -Fruit, 61, 64 - -German Lentil, 50 - -Green Pea, 55 - -Impromptu, 60 - -Julienne, 45 - -Kinds of, 39 - -Lentil and Tomato, 51 - -Lentil and Nut, 52 - -Lima Bean, 56 - -Mock Chicken, 43 - -Noodles for, 41 - -Nut Chowder, 42 - -Nut, French, 42 - -Nut and Olive, 52 - -Nut Noodle, 52 - -Nut and Pea, 53 - -Nut and Bean, 53 - -Nut and Asparagus, 53 - -Nut Meat Broth, 58 - -Nut and Cream of Corn, 59 - -Pea, with Vegetable Stock, 58 - -Palestine, 61 - -Rice and Nut, 51 - -Rice, 55 - -Rolled Oats, 57 - -Sago, 54 - -Savory Potato, 58 - -Swiss Lentil, 48 - -Spring Vegetable, 49 - -Tomato, 46 - -Tomato-Vermicelli, 46 - -Tomato and Okra, 47 - -Turnip and Rice, 50 - -Tomato Bisque, 56, 57 - -Vegetable, Plain, 44 - -Vegetable Bouillon, 41 - -White Soubise, 45 - -White Swiss, 47 - -White Bean, 54 - - -SAUCES - -Brown Regency, 150 - -Brown, 155, 156 - -Bread, 157 - -Cream Tomato, 154 - -Cream, 156 - -Egg, 156 - -German, 152 - -Golden, 157 - -Hollandaise, 151 - -Hard, 157 - -Imperial, 151 - -Ideal Chili, 153 - -Lemon, 159 - -Mint, 152 - -Nut Gravy, 154 - -Olive, 150 - -Orange, 158 - -Parsley, 156 - -Plum Pudding, 159 - -Tomato, 153 - -Tomato Cream, 154 - -Vegetable Soup Stock, 149 - -Vanilla, 158 - -White Cream, 152 - -Walnut Gravy, 155 - - -TOASTS - -American or French, 188 - -Asparagus, 192 - -Apple, 192 - -Apricot, 192 - -Boston Cream, 189 - -Berry, 191 - -Banana, 191 - -Cream, 188 - -Date, 190 - -Date with Walnuts, 192 - -Milk, 188 - -Nun's, 189 - -Nut Gravy, 189 - -Nuttolene on, 191 - -Prune Whipped, 190 - -Prune, 190 - -Protose, 190 - -Tomato, 192 - - -VEGETABLES - -Asparagus, 127 - -Asparagus Pompadour, 128 - -Asparagus with Eggs, 129 - -Asparagus with Green Peas, 129 - -Asparagus, Stewed, 128 - -Beans, Baked, 129, 130 - -Beans, Puree of, 130 - -Beans, Stewed, 130 - -Beans, Baked with Tomato, 131 - -Beans, String, 135 - -Brussels Sprouts, Plain, 140 - -Brussels Sprouts, Saute, 140 - -Brussels Sprouts, Baked, 141 - -Beets, 141 - -Beet Greens, 141 - -Beet Stalks, 141 - -Beets and Potatoes, 142 - -Beets, Baked, 142 - -Beets, Boiled, 142 - -Beets, Young, 142 - -Beet and Potato Hash, 143 - -Celery, Plain, 125 - -Celery, Stewed, 126 - -Chestnuts, Creamed, 127 - -Corn, Green, Stewed, 134 - -Corn, Green, Boiled, 135 - -Cauliflower, Cream Sauce, 136 - -Cauliflower, Baked, 136 - -Cauliflower, Tomato Sauce, 136 - -Cauliflower, Stewed, 137 - -Cauliflower, Boiled, 137 - -Cauliflower, Browned, 137 - -Cabbage and Cream, 137 - -Cabbage, Baked, 138 - -Cabbage with Tomato, 139 - -Cabbage, Scalloped, 139 - -Cabbage, Holland Cream, 139 - -Cabbage, Ladies', 140 - -Carrots, French, 145 - -Carrots, a la Creme, 145 - -Carrots with Egg Sauce, 145 - -Carrots, Puree of, 145 - -Cucumbers, 146 - -General Directions, 118 - -Lentils, Oriental Style, 126 - -Lentils, with Onions, 127 - -Onions, 131 - -Onions, Baked, 132 - -Onions, Stuffed, 132 - -Oysters, Mock, 125 - -Oysters, Vegetable, 125 - -Potatoes, 119 - -Potatoes, Mashed, 121 - -Potato Puffs, 121 - -Potatoes, Minced, 121 - -Potatoes, Scalloped, 122 - -Potatoes, Hashed, 122 - -Potatoes, New, and Cream, 123 - -Potatoes, a la Creme, 123 - -Potatoes, a la Delmonico, 123 - -Potato Croquettes, 124 - -Peas, 128 - -Peas, Puree of, 134 - -Peas, Green, 135 - -Parsnips, Baked, 143 - -Parsnips, in Egg Sauce, 143 - -Parsnips, Stewed, 143 - -Salsify, Stewed, 124 - -Succotash, 131 - -Spinach, 133 - -Squash, Summer, 133 - -Squash, Hubbard, 133 - -Turnips, Young, 144 - -Turnips, Mashed, 144 - -Turnips, Boiled, 144 - -Tomatoes, Scrambled, 132 - - - * * * * * - - - Quaker City Peanut Butter Mill - - [Illustration] - - Price of Mill $4.00 - - This mill is tinned and has a ball bearing. Grinds dry, wet or - oily substances. Weight ten pounds, capacity five pounds peanut - butter per hour. This is not a cheap meat mill which will not - grind fine, but a thoroughly practical grinding mill constructed - on the same principles as our large mills, which have been used so - successfully throughout the world for nearly a generation. It is a - general grinding mill for family use, and is sold at a price within - the reach of every family. The importance of pure food can not be - overestimated. The surest way to get it is to do your own grinding, - thus having the article freshly ground as you use it, and avoiding - the danger of injurious adulterations. This mill is adapted to - grinding or pulverizing any of the following articles:-- - - Coffee, peanuts or nuts of any kind, all wet or oily substances, - corn meal, cracker dust, bread crumbs, cracked wheat and oats, - horseradish, and cooked meats, spices, herbs, and roots, vanilla - beans and pods when mixed with sugar and ground together for - flavoring; raisins, with or without seeds for marmalade, cocoanuts, - etc. Peanut butter is said to be superior to codliver oil for - consumptives. Send for circular containing directions for making - peanut butter. - - MANUFACTURED BY - - The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa. - - Canal and Randolph Sts., Chicago, Ill. - - VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL. - - - Vegetarian Cooking Oil - - [Illustration] - - A pure vegetable shortening, made by a combination of the best food - oils so blended as to give the delicate flavor of pure olive oil. - A superior salad oil, a cheap, successful oil for all kinds of - shortening. - - 1/2 gal. can, $0.75 10 gal. case, 11.50 - - - Grape Juice and Cider - - [Illustration] - - Our Grape Juice is made from the best California grapes carefully - selected, filtered, and put up by a process that keeps the juice - from fermenting. - - Apple Cider is made from sound ripe apples cored, washed and free - from worms. - - Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35 - - - SANITARIUM FOOD COMPANY - Sanitarium, California - - BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, - California; And Salt Lake City and Provo, Utah. - - - _Among the recipes in this cook-book are a large number in which - Sanitas Nut Foods are used, particularly Protose and Nuttolene. A - trial of these dishes will convince the most scientific cook and - the greatest lover of good things, of the important place in the - "meatless menu" occupied by these preparations._ - - _NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd., - Battle Creek, Mich. Their manufacture is protected by patents - issued by the patent bureaus of the United States and foreign - countries only after the most rigid scrutiny of the claims - presented by the manufacturers. - - _SANITAS_ Protose and Nuttolene are the only successful and - scientific meat substitutes on the market. - - _SANITAS FOODS_ are sold by reliable dealers in all parts of the - country. In case your dealer does not carry them, write us - for information about our "easy way of supplying you direct - from factory." The Sanitarium Food Co., St. Helena and San - Francisco, Cal., carry a full line of our products. - - - Wheeling, W. Va. - - I have been a vegetarian for several years, and as long as I - can procure your Protose, Malted Nuts and Nut Butter, I have no - desire to go back to the flesh pots. - You shall hear from me again. - - Yours very respectfully - F. H. H. - - - SANITAS NUT FOOD CO., Ltd. - Battle Creek, Michigan - - - * * * * * - - - Transcriber's Notes: - - Obvious errors in punctuation and capitalization have been corrected. - The spelling of the original has been preserved and the hyphenation - has not been standardized. - - Page 32, "tablepoonfuls" changed to "tablespoonfuls" - (froth, 6 tablespoonfuls) - Page 55, "and" changed to "an" (simmer half an hour) - Page 56, "prefectly" changed to "perfectly" (until perfectly soft) - Page 62, "Chopped ice" changed to "Chipped ice" - Page 125, "salt" changed to "salty" (get too salty.) - Page 243, "diffcult" changed to "difficult" (more difficult to make) - Page 244, "prefectly" changed to "perfectly" (When perfectly dry) - - - - - -End of Project Gutenberg's The Vegetarian Cook Book, by E. G. 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