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Cook - Book
Pacific Press Publishing Association
Mountain View, California
Pacific Press Publishing Association
The enthusiasm with which the first edition of "The Vegetarian Cook Book" was received by the public, and the increasing demand for a more extended work on the
have led to a careful revision of the book. This edition, like the former, is placed upon the market with the intention of supplying a need not met by the ordinary cook book. It is a recognized fact that the foundation for many of the ills of the human race is laid at the table through
the eating of unwholesome food.
Believing that preven-
better than cure, special attention has been given
to the preparation of healthful as well as palatable dishes.
to this plan,
by the name of the
are the advantages
book, all meat recipes have been omitted, the superiority
of other foods being recognized.
of a vegetarian diet any longer a matter of experiment. The prevalence of disease among animals is leading thou-
sands of thinking
men and women
to discard flesh foods,
to turn to the more natural diet of nuts, grains, Special attention has been given fruits, and vegetables.
in this book to the preparation of foods that will constitute appetizing
effort has also been made combinations of food elements as interfere with the pro-
in all recipes to avoid such
cesses of digestion.
wholesome food, palatable, in
VEGETARIAN COOK BOOK
abundant variety, and with economy in the cost of prepmay be said to be the message of the book. revising In the original work, many new recipes have been added, as well as several entire chapters intended to make the book of greater value for family use, and also Accuracy in detail for restaurant and sanitarium work. has been followed throughout in the preparation of recipes; and this second edition is submitted to the public with the firm belief that aU who give the book a fair trial will find a vegetarian diet both pleasing and healthful.
E. G. F.
CONTENTS Bakery and Breakfast Dishes Beverages 235-252 345-350 225-233 Cake Cereals 253-261 285-291 Dairy Dishes Eggs 275-284 35-94 Entrees Food Combinations Food Tables Fruits and Fruit Canning Fruits and Their Preparation 373-378 367-372 323-328 315-322 General Suggestions Hygiene of Cooking Ices and Sherbets 381-384 7-12 329-343 Liquid Foods 293-297 307-313 Nut Preparations Pies 213-223 3. Preface Puddings 4 173-203 Pudding Sauces Salads 205-212 141-159 (5): .
Entrees. Etc Soups 299-305 131-139 13-34 Table Etiquette and Rules for Waiters Toasts 385-400 263-273 351-365 Utensils Vegetables 95-130 .6 vegetarian cook book 161-171 Salad Dressings Sandwiches Sauces for Vegetables.
HYGIENE OF COOKING .
one hun(9) . There is reason in every process. one must engage in the real doing. it water becomes too hot has reached one hun- dred and fifty degrees. as well as of compiling. under this head. as well as of mixing. Theory alone will not suffice. of baking.GOOD COOKING (^ Good cooking =D is 0= not the result of accident. When hand in it with comfort. When there is a gentle tremor or undulation on the surface. a species of good luck. is of the utmost importance. nor will a collecmake a cook. means cook- Many kinds of food need the ac- tion of water or other liquid. and boiling is one of the most common forms of cookery. as applied to cookery. but exwhich practise only can give. as it were. A course of medical lectures does not tion of choice recipes make a physician. Mention will be made. a law governing every chemical change. BOILING The term "boiling. of only those forms of cooking which enter into vegetarian cookery as usually understood. them in the to bear the best combined with heat. to cook manner. perience. and above all. There must be a knowl- edge of compounding. or the scalding point." ing in a boiling liquid.
Boiling water bursts . and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly. no matter how violently it may boil. In all ordinary cooking. hence the importance of boiling Boiling also exits the water where such impurities exist.10 VEGETARIAN COOK BOOK dred and eighty degrees. The is excess of heat escapes in steam. or the boiling point. or the simmering point. it takes longer for it to boil. The temperature of the water may be slightly raised by covering the kettle. This important fact rarely understood by the average cook. Salt water should be used when it is desired to retain the flavor and soluble parts. Fresh water should be used when the object the flavor. the more satisfactory will be the cooking. This explains why boiling sirup and boiling salt water are hotter than boiling fresh water. and the bubbles breaking above it throw off steam or watery vapor. After water reaches the boiling point. two hundred and twelve degrees. or soluble parts. it becomes no hotter. is added to water. but its boiling temperature is higher. simmering is more effective than violent boiling. or anything to increase its density. is reached. as in soups is to extract and broths. When there is quite a commotion on the surface of the water. Cold water draws out the starch of vegetables. as in most green vegetables. is reached. pels all the air and the gases which give fresh water is sparkle and vitality. therefore the sooner water after it used begins to boil. Boiling effects partial destruction or removal of organic and mineral impurities found in water. If sugar or salt.
of a double boiler. steadily until the food is done. and its fat rendered more difficult of digestion. to the When cooking by steam. but requires less There are two methods of cooking by steam: attention. through the inner boiler. MILK water. (2) By means By this method the heat is conveyed from the boiling water. At its boiling temperature escapes.GOOD COOKING starch grains. and the steam carries the heat directly to the food. The process is a form of steaming. By heating milk in a double boiler. and called scalding milk. It takes a longer time than some other ways of cooking. is used instead of less of the steam and it becomes hot sooner than water. drier . and flour mixtures develop a different flavor from that which they have when baked. The milk is then reaches a temperature of only 196 degrees. In cooking some kinds of food. without much loss of substance. 11 and is absorbed by the swelling starch. STEAMING The process of cooking food over boiling water is termed steaming. (1) In a steamer. (214 degrees). The steamer is placed over boiling water. which is a covered pan with perforated bottom. It is a very satisfactory and convenient method. adheres to the pan. these dangers are avoided. and burns easily. the water should boil food. and softens the cellulose in cereals and vegetables. the casein contained in the milk is slightly hardened. milk Milk being thicker than water. made Watery vegetables are by steaming.
is cooking directly over. so that retains its own and the flavors of the vegetables and seasonings put with it. cakes. and oven. is braized. For many kinds of food the baking is as important as the mixing.12 VEGETAEIAN COOK BOOK STEWING This is cooking in a small quantity of water at a low temperature for a long time. . the hottest form of combined with the free action and of the air. and is a form of boiling. produces a fine flavor quite unlike that obtained in any other way. cook should thoroughly understand how to regulate the Nearly all flour mixtures. The food loses less nutriment when stewed than when rapidly boiled. BROILING Broiling. develops flavors which are entirely different from those obtained by other forms of cooking. are more wholesome than when cooked in any other way. meaning *'to burn. as in a close oven. is or in front of. BAKING Cooking by means of dry heat. The intense heat. the clear cooking." fire. Pan broiling is broiling on a hot sur- face instead of over hot coals. many kinds of pudding. as bread. when baked BRAIZING This flavor is a combination of stewing and baking. Dishes thus cooked are highly esteemed. and every as baking. is known The closely confined heat of the ovefl. Meat cooked it in a closely covered stew-pan.
asparagus. any time. a teaspoonful of whipped cream may dropped into each plate. If Vegetables that are too tough and old to cook in any other way. tomatoes. may it can be be afforded. baked beans. tapioca. spaghetti. polima beans. sago. and nourishing. peanuts. and will be found very delicious. and are wholesome and refreshing. chestnuts. spinach. string-beans. sago. If properly made. if (15) .SOUPS Cream soups fresh article is are seasonable at table in its season. etc. cream soups and purees are dainty. squash. delicious Observing these proportions and following the foregoing cream soups are made of rice. hot. they are very easily made. They may be added to the soup with or without . lentils. macaroni. All vegetables should be cooked very tender in boiling water. peas. it tends to harden them. and ice. celery. cucumber. corn. for dinners and luncheons. served with or without fruit. be used in soups to advantage. mushrooms. onions. and they therefore require longer cooking. carrots. delicious. cauliflower. barley. or arrowroot. tatoes. or cold with cracked KINDS OF SOUP directions. watercress. beets. salsify. using any vegeCanned goods may be used when the not obtainable. By a puree is meant a soup thicker than a cream soup. Fruit soups are in favor during hot weather. Add salt a short time before re- moving added when the vegetables first start cooking. Any desired fruit juice may be thickened with corn-starch.
celery. cut them into little squares. nut butter. with a little brown flour. in a stew-pan. add salt.16 VEGETAEIAJSr COOK BOOK forcing through a colander. "When it thickens. they are added to the soup. and whatever seasoning and ingredients are desired to make the soup. carrots. CROUTONS FOR SOUP Take thin slices of bread. boiled If chestnuts are to be used. and vermicelli should be broken the desired length before being put into String-beans should be minced before the boiling water. stirring constantly. and onions in enough water to make half the amount of stock required. and just enough strained tomato to remove the sweet vegetable taste. . When the vegetables are done. and add slowly four cups of milk. The vege- put to cook in cold water. Protose may be cooked with the vegetables tables should be if it can be afforded. drain. FOUNDATION OF CREAM SOUPS Rub flour to a one heaping tablespoon of butter and two of sifted cream. Macaroni. that the sub- stance and flavor may be well drawn out. This stock should be of the consistency of broth when done. and add an equal amount of rich bean broth. they should be and mashed. spaghetti. but sago Rice and barley may be cooked and tapioca should be cooked in a double boiler. melt in a saucepan over the fire. VEGETABLE STOCK Boil minced turnips. celery salt.
EGG DUMPLINGS FOR SOUP Milk. boil- a time. 2.SOUPS place 17 to a golden color them in a baking pan. hard-boiled. tablespoon. and brown in a quick oven. 1 cup. keep them floured a little you are ready drop them into the 2 . 1/2 6. mix them to lightly to- gether. batter. and drop into the soup a few minutes before serving. slice into strips as . After till all are cut. Mix all well together. and flour enough to make a stiff dough. and beginning at the end. Beat the eggs will well. into the NOODLES FOR SOUP Beat one egg till light. Roll out very thin sprinkle with flour to keep from sticking. the hard-boiled yolks and flour smooth. EGG BALLS FOR SOUP Egg Egg Rub the yolks. and at as much flour as make a smooth. make into balls. and to prevent their sticking together. yolks. Eggs. 2. Flour. Then roll up into a scroll. add a pinch of salt. rather thick Drop this batter. thin as straws. raw. a tablespoonful ing soup. then add raw yolks and the salt. 1 teaspoon. free from lumps. Salt. add the milk. Flour.
and let simmer slowly two or three hours. 2 quarts. and serve. Salt. There should be about one quart of Strain. size. Salt. Water. % % cup. which should be a few minutes before serving. 4 cups. 1 cup. cup. bring to a The addition of some cream wiU improve boil. boiled too long they go to pieces. 1. and serve. soup when done. Salt.18 VEGETAEIAN COOK BOOK If soup. Onions. Water. VEGETABLE BOUILLON Vegetable soup stock. Tapioca. 2. this soup. medium 1 teaspoon. Mix all the ingredients together. grated. press through a sieve. 2 cups. WHITE BEAN SOUP White beans. Hot water. . BEAN TAPIOCA SOUP White beans. Stew the beans and onions in the water until tender. add nut butter and salt. reheat. Nut butter. Tomatoes. cooked and strained. Cream. 2 quarts. medium size. Bay leaves. 2. Onion. 1 tablespoon. 1 tablespoon.
rice. 1 tablespoon. 2 cups. and serve. BEAN BROTH Small white beans. and cook till clear add hot water to make of proper consistency. Rice. Celery Butter. Onion. Salt. press through a strainer. BEAN AND TOMATO SOUP Beans.SOUPS 19 Cook the beans in water till well done. LIMA BEAN SOUP Lima bean or brown bean soup may be prepared the same as bean tapioca soup. add salt. add tapioca. Strain and add a pinch of celery salt and a . and enough boiling make the proper consistency. y^ cup. boiled. omitting the tapioca. season with salt and . 1. 1 cup. reheat and serve. and cold water enough three hours there will be six when they have cooked cups of liquid. Tomatoes. salt. Butter. small. 1 tablespoon. Salt. heat well. cooked and tomatoes through a sieve. Wash that the beans . 2 cups. cream. Eub water to the beans butter rubbed in flour. stewed. cooked. add the onion. Boiling water for required consistency. Flour.
and thicken with the flour. This broth may be served to the sick instead of beef tea. 1 quart. 1 cup. CELERY AND TOMATO SOUP Celery. salt. season. heat well. Celery salt. press through a sieve. and cook in a and serve. Wash the rice in warm water. CREAM RICE SOUP Rice. milk. and add and serve.20 VEGETARIAN" COOK BOOK small piece of butter. 1 tablespoon. to the boiling . 1 tablespoon. and add the tomato. 1 cup. Butter. Celery salt. Chop the till celery rather fine. Milk. stewed. 2 cups. CREAM CELERY SOUP Celery. Tomatoes. 2 cups. Salt. Broth from the celery. and soup stock. 2 cups. Flour. Salt. Press the and add it and the other inReheat and serve. cook until tender. 5 cups. little water tender. Heat the milk. celery through a colander. gredients to the milk. 2 tablespoons. MiUi. Salt to taste. Vegetable stock.
Bay leaf. Water. 1 heaping tablespoon. 2 cups. reheat and serve. Salt. Salt. fine colander. Milk. Celery salt. Bring to a boil. CEREAL SOUP Onion. CORN AND TOMATO SOUP Kornlet. 1 can. 1% cups. 4 cups. rubbed fine. add more water. rub through a colander. Vegetable soup stock. Water. If desired. CORN SOUP Sweet corn. Grind the corn in vegetable mill. or milk. . strained. heat and serve. 1 teaspoon. Left-over porridge. 4 cups. 2 cups. 1 cup. Tomatoes. 1 tablespoon. and press through a add the cream and salt. season with and serve. Mix thoroughly. Butter. 2 cups. chopped. Cream Salt. 1 cup. salt.SOUPS 21 CREAM CORN SOUP Corn. 2 cups. ground fine. heat to boiling point. 1.
Tomatoes. tomatoes. Nut butter. cook browning the butter. strained. without NUT CHOWDER SOUP Nuttolene or protose. 1 tablespoon. 1 teaspoon. together till fine. Noodles. four cups. and serve. then add the water and milk. Sage. one tablespoonful . 3. 2. % Lemon juice. . Eggs. NUT AND OLIVE SOUP 4 cups. browned. add the celery salt. NUT NOODLE SOUP Vegetable soup stock. 1 tablespoon. hard-boiled. carefully. 3. one cup. cup. browned. Onions. stir for a moment. salt. thicken flour. add boiling water. 12. salt. then add to boiling strained reheat and serve. Cook the noodles in stock for about twenty minutes. bring to a boil. 14 pound. and strain. Strained tomatoes or vegetable broth may be used in place of the soup stock. 2 tablespoons. and serve. and porridge. 1 teaspoon. 6 cups. until the onion is perfectly soft. bay leaf. 1 teaspoon. Thyme. chopped. stock. Soup Ripe olives.22 VEGETARIAN COOK BOOK Into a saucepan put the chopped onion and butter . reheat. Bay Chop with all leaves. Flour. Salt.
Cook till the asparagus is very tender. meal.SOUPS 23 of the stock. salt. 2 tablespoons. except the browned flour. 1. 1 pinch. Butter. 4 cups. and add the tomatoes and water boil. Gluten. Salt and serve. Hot water. brown a little longer. 3 cups. stewed. 1 tablespoon. 1 tablespoon. and serve. thicken with gluten. Nut butter. and herbs. Gluten meal or browned Let all boil together thoroughly. Emulsify the nut butter in a little add the remaining stock and the rest of the ingredients. which should be added after the soup has boiled. strain. . then add the nut butter. Tomatoes. reheat and serve. 4 cups. 1 cup. and serve. Salt. Vegetable soup stock. NUT AND TOMATO SOUP Onion. let . Nut Salt. Savory or green herbs. Slice the onion into a heated saucepan with the butter brown two or three minutes. add stock and salt. NUT AND ASPARAGUS SOUP Asparagus. put through a sieve. NUT MEAT BROTH Water. 4 cups. flour. 1 cup. finely cut.
Onion. Nut Hot Salt. use. and celery. and cook NUT AND PEA SOUP 1 can. 2 stalks. boil fifteen minutes. put that remaining and again press through the colander. butter. Potato. size of walnut. turnip. and add to the puree and water. add the ground potatoes and the butter. 3 cups. 1. until done. heat and thicken. . onion. 1/4 teaspoon. Press the peas through a colander. Celery. 1. 1 teaspoon. 2 cups.24 VEGETAEIAN" COOK BOOK RICE AND NUT SOUP Vegetable stock. \ Turnip. 1-3 cup. Salt. Salt. Butter. Water. Flour. Rice. Boil twenty minutes. 1 tablespoon. water. Grind tbe raw carrot. 5 cups. Carrot. and put with tbe rice into three quarts of water. and serve. 1. salt. 1. dilute the nut butter as for table in the colander into the hot water. Sage. stir. 2 tablespoons. Green peas. RICE AND VEGETABLE SOUP Rice.
and serve. 1 quart. Butter. . Flour. and milk. Salt. 1 pint. all in a stew-pan. 1 slice. reheat.SOUPS 25 CREAM PEA SOUP Peas. 1 quart. cook until the sago is trans- and serve. strain. CLEAR TOMATO SOUP Tomatoes. "Water. Butter. a press through again heat. Salt. strained. Salt. . and thicken. Rich milk. Drain the juice from the peas. TOMATO SAGO SOUP Tomatoes. 2 tablespoons. Onion. Bay Place all leaf. Sago. Place parent. and cook for fifteen minutes. strained. 1 can. press tiie peas through add the portion left in the colander to the colander. Water. 1 pint. salt. in a stew-pan. stir. 1 quart.
Use . Butter. 1 tablespoon. 1 pint. strain. strained. and thicken slightly with flour. salt. Milk. Salt. 1. Salt. 4 cups. . Put the tomatoes in double boiler. add the flour. heat thoroughly. 2 Tomatoes. and let braize till light brown. strained. Butter. TOMATO BISQUE NO. Salt. and reheat and serve. about 4 tablespoons. then add hot milk. 3 cups. put in one bay leaf and one small onion. 1 tablespoon. 1 teaspoon. Nut butter. small. • Bay leaf. set on the range.26 VEGETARIAN COOK BOOK TOMATO BISQUE NO. 1 tablespoon. stantly to keep smooth. 1. 1 tablespoon. and stir until well mixed . Onion. Flour. plenty of salt to bring out the flavor. Flour. Place the butter in a pot. stirring con- Heat the tomatoes in which has been emulsified the nut butter. Peanut butter. and when scalding hot add the nut butter emulsified in enough water to pour readily mix together and salt to taste. PLAIN TOMATO SOUP Tomatoes. 4 cups. 1 Tomatoes. Beat the tomato and milk together carefully.
the broth from peas. may be used. Salt. or alphabet may be used instead of vermicelli. the flour in well. let boil five minutes. . If skimmed milk is add butter before serving. . A rounded tablespoonful of each for each quart of soup. TOMATO VERMICELLI SOUP Tomatoes.. and serve. the . while still beat- remainder of the milk used. or son. letter will be enough Macaroni. etc. Cook the vermicelli water. barley water. Flour. salt and serve. 3 cups. 1 cup. and beat constantly while adding slowly the thickened tomato ing. SOUPS 27 stir Melt the butter in a saucepan. Heat the milk and tomatoes in separate double boilers. pour half of the thickened milk in a round-bottomed dish. and thicken both with flour to consistency desired for soup cook about five minutes. Rich milk. Vermicelli. spaghetti. beans. then add. if in the tomatoes till done. 2 cups. and add too thin. CREAM OF TOMATO SOUP Tomatoes. bind with a little thickening of butter and flour. Water. I/2 cup.. and add the tomatoes and stock. seaIn place of the stock. 2 cups. rice. strained.
Onion. Stew the lentils and the onion in water one hour.28 VEGETARIAN COOK BOOK LENTIL AND TOMATO SOUP Lentils. removing the hulls. nut butter. Into this pulp stir the browned flour. reheat. then add gradually enough boiling water to make of consistency of soup salt. slice the onion and press into the lentils until covfire until lentils ered keep the vessel over a slow. and browned flour bring . lentils to cook in a large quantity of boiling stir- water. Flour. 2 cups. browned. even are well dried out. 1 tablespoon. 1 cup. to blend ingredients. stewed. and set where it will keep hot twenty minutes to an hour. they begin to get tender and are yet quite moist. . 1 tablespoon. small. boil. Water. 1. add stewed tomatoes. to a brisk boil. season with salt. add a little boiling water. Tomatoes. then simmer without When . beat till smooth. Salt. Nut Salt. SWISS LENTIL SOUP Lentils. top. boil rapidly a short time. 1. browned. and rub through a fine colander. 4 cups. Flour. butter. and serve. 2 rounded tablespoons. Put the ring. press through a colander. 1 cup. Onion. if The drying-out may be finished in the oven the lentils are covered so that they will not harden on When well dried. .
Add flour. and shred the next inch and a half very fine and place in the saucepan with the butter and flour. stirring carefully. Cut off the tips of asparagus (which can be served to advantage on toast). 4 cups. Lentik. add nut butter and apple sauce. one sprig. 1. add a little boiling water or rich milk to thin the soup. bring to a boil. Celery. and return to soup kettle. and serve. and serve. salt. Butter. 1 slice. 1 tablespoon. If necessary. Boil the lentils in the water with the onion. and celery. Water. 10 stalks. and brown in the butter and brown slightly. I/2 cup. Onion. % salt.SOUPS 29 GERMAN LENTIL SOUP cup. 1 quart. a few slices. Asparagus. carrot. put through a sieve. sauce. Next slowly add the milk. Salt. 1 teaspoon. Salt to taste. Flour. . fine. Carrot. turnips. Mince the onion very in a saucepan. Apple Onion. boil gently about one and one half hours. FULTON'S FAVORITE Rich milk. Nut butter. or a little celery Salt. a few slices. Turnip. 1 tablespoon.
Flour. Pour in the milk boiling hot. boil onions and potatoes in water until well done. stirring at the same time. Parsley. Put tlie butter in a saucepan with. and celery. and mix with bread and milk. Onion. salt and serve. Flour. 1 teaspoon. 114 quarts. twenty or thirty minutes. but thin enough to pour pour this into the boiling stock. being careful not to scorch. Flour. . 2 cups. Beat the egg with enough flour to make a stiff batter. This Let simmer will appear as small dumplings in the soup. parsley. the onion. Milk. 1 teaspoon. 4 cups. 1. medium size. Soak the bread in the milk. Salt. Egg. . 1. 1. Add the nuttolene. 1 teaspoon. slices. and stir briskly to prevent lumping. Rich milk. 3^ cup. Water. 4 or 5 Onions. 2. WHITE SOUBISE SOUP Bread. cook it to a golden brown color. chopped fine. Potatoes. 3 tablespoons. Nuttolene. Stir the flour in. Butter.30 VEGETARIAN COOK BOOK MOCK CHICKEN SOUP Butter. 2 tablespoons. Celery stalk. 1 teaspoon. 4. and cook until brown.
Tomatoes. 1 pint. 1 quart. season with butter and salt. also thicken the milk which has been heated. VEGETABLE OYSTER PUREE Vegetable oysters. Flour. and serve. 4 tablespoons. Slice the vegetable oysters. thicken with a little of the flour. and cook colander. VEGETABLE OYSTER SOUP Vegetable oysters. 1 quart. 2 quarts. and cook in the water until tender. and serve. 1 quart.SOUPS 31 strain all through add a salt and flour rubbed in the butter If too thick. j/ . 1 quart. in the water until tender. Water. Butter. Slice the vegetable oysters very thin. Water. strained. Flour. it bring again to the boiling point. "Water. season with salt and add to the and butter. press through a fine thickened milk. Butter. but do not allow to boil. 4 tablespoons. 2 quarts. OKRA SOUP Okra. add a little boiling water. Salt. Milk. fine sieve. 1 pint can. Add the thickened milk to the vegetable oysters. Milk. Salt. 1 quart. Salt. .
% % Onion. and stew for fifteen minutes. ^^ cup. Season with sage or thyme.32 VEGETARIAN COOK BOOK Put the okra and salt. Celery stalk. Tomato. Turnip. Shave the vegetables to fine shreds. 1-3 cup. add to water and and cook moderately for two hours. mix together. 1. 2 cups. cup. 1. force through a colander. Broth. chopped. cup. Parsley. "^' Potatoes. chopped. Potato. salt to taste. 1 quart. Tomatoes. When all are done. Cook the turnips and carrots together in just enough water to prevent scorching. the peas by themselves. and add the broth from beans. strained. 6 cups. Carrots. 1. tomatoes. 1. the potatoes and onions in the same manner. barley. 2. Carrot. and add a little chopped parsley just before serving. chopped. 1-3 cup. Turnips. and add water and serve. JULIENNE SOUP Fresh peas. PLAIN VEGETABLE SOUP Water. 1. reheat into the strained tomatoes. Onions. or vege- . cut in dice. minced.
boil. small. 1. II/2 cups. season sieve. Flour. Rich milk. 33 serve. 1. rub through a and serve. and stir Beat well the yolk of the egg with in the boiling soup. 14 teaspoon. Potato. yolk.SOUPS table stock. The water the vegetables are cooked in should be used in the soup. Onion. reheat. 2 Onion. add the rich milk. Boil the rice in water. Slice the potatoes sufficient water to and onions. Egg Salt. and bring to a with salt. y2 cup. 2 cups. 1. SWISS POTATO SOUP Potatoes. Salt. Cream. tomato. 1. and add the onion and potato. the flour. 3 . WHITE SWISS SOUP Rice. salt and serve. salt. add cream. When the vegetables are well done. and parsley reheat and . Water. 2 cups. Let it boil. cook in stew-pan with cover when done.
may be seasoned with celery onion. Pineapple juice. Potatoes.34 VEGETARIAN COOK BOOK CREAM POTATO SOUP Milk or cream. cool. . A This palatable soup may be made very salt. reheat. 1 tablespoon. 1 tablespoon. 1 cup. quickly by adding hot milk to mashed potatoes in the proportion given above. 3 cups. Lemon juice. With the strawberry or other juice cook the sago in double boiler. strain. according to taste. Water. Sugar. mashed. Sago. Salt. add the pineapple and lemon juice and sugar. 1 cup. 3 cups. 1 cup. 1 tablespoon. 1 pod. Salt. and serve in sherbet cups with chipped ice. Sliced okra. and boil one hour . all together. 1 quart. FAMILY FAVORITE Soup stock. ^/^ cup. Mix serve. and FRUIT SOUP Strawberry or other juice. or otherwise. Y / Tomatoes. stewed.
1 tablespoon. 1 scant teaspoon. 1. cup. vegetable red enough to make salmon color. Butter. ^ cup. I/2 cup. fine and dry. and put into a pan to cool. boiled and mashed. and bake Heat the milk to boiling. then add the rest Set in of the milk. Serve with parsley or butter sauce. 1-3 cup. FILLETS OF VEGETARIAN SALMON Milk. the eggplant. add the farina mixture. Nuttolene or nut loaf. freshly cooked and mashed. cooked and strained. while hot. and salt. y^ teaspoon. long. IV2 cups. stir in the farina or until nicely browned. 3 cups. Potatoes. Color. Have the potatoes ready. cream of and salt. Egg. grated. mashed. butter. Onion. 1 cup. Salt to taste. stir. tomatoes. Farina. onion. Let stand Cut in slices about five inches at least twelve hours. dip in egg and crumbs. put in oiled pan. iy2 cups.MOCK WHITEFISH Farina or cream of wheat. Mace. Milk. wheat. % loaf to a Cook and mash the eggplant. 1 cup. stir the nuttolene or nut cream in a little of the milk. Eggplant. mace. Salt to taste. (37) . Bread crumbs. V Tomatoes.
% cup. Serve with parsley sauce. Fill custard cups with this mixture. stir in the raw egg and the color. add the farina and bread crumbs. . Mix thoroughly. VEGETARIAN TAMALES Nuttolene or nut loaf. egg. Tomatoes. Hominy. into a deep pan to cool. tion of grated onion The addition of a small porand a teaspoon of lemon juice may improve this for some. ^ % pound. % cup. minced. and next the hot strained tomatoes. and bake. Olives. 1 pint. Oil. and let cook fifteen or twenty minutes. when scalding bot. Protose. and the other ingredients. Flour. cut into slices. 1 cup. should be about When cold. Onion. 21/^ tablespoons. %. When well cooked. after they have been forced through a fine colander. strained. Salt. Turn deep. Cook the minced onion and celery in the oil until brown.38 VEGETAEIAN COOK BOOK double boiler. mixing till the color is perfectly blended. two inches crumb. then add the floui'. put in minced seeded olives. 1 pint. Remove from the range. Mix well. 14 pound. and bake. Celery. and set aside to cool and give the flavors time to blend well.
Nuttolene. Rice. boiled. with the seasoning . Protose. Xy^ quarts. Salt. Tomatoes. 1 cup. y-2 ^ pound. % pound. parsley. 2 cups. on platters on tablespoonful of boiled Garnish with . Nuttolene may be substituted for the protose. brown all together a few minutes . diced. Mix onion all. i/4 pound. and grated if may desired. rice. let all simmer for two hours. VEGETARIAN STYLE Ripe tomatoes. 1. Water. medium size. 1 pint can. sliced. Protose. and stew be added until the flavors are well blended. 1 quart. OKRA GUMBO. Butter. the parsley or cress. 1 tablespoon. 1 cup. Salt.ENTREES 39 GUMBO STEW Okra. Okra. strained. Brown the onion in the butter. mace. Cook the tomatoes and okra in the water. Watercress. Rice. celery salt. then add Serve the tomato and okra. Onion. 2 cups. add the protose and nuttolene. diced.
Eggs. iy2 teaspoons. 1/2 teaspoon. 3 tablespoons. 1. grated. 1 pound. into patties. 41/2 cups. carrots. and cut the cabbage into . into patties. 1 tablespoon. Carrots. Sage. VEGETARIAN SAUSAGE Boiled rice. Onion. form oven. Turnips. Protose. and turnips in three-quarter- inch cubes. Form oven. roll in gluten or browned flour. % Mix thoroughly. grated. Nuttolene. and brown in the NEW ENGLAND BOILED DINNER Potatoes. 1% 2% Cut the potatoes. 3 teaspoons. 2. Cabbage. and brown in a hot Serve with tomato sauce. 1 pound. 2 cups. 1 cup. 3 cups. Sage. Salt. cups. Oil. pound. Onions.40 VEGETARIAN COOK BOOK VEGETARIAN HAMBURGER STEAK Protose or nut cero. cups. put a small piece of butter on top of each. slice the onions. Onion.
1 teaspoon. Butter. i/^ cup. chopped. I/2 pound. Boil the The carrots and turnips may also be cooked together in salted water. teaspoon. Sage. Bread crumbs. Salt. Pour over and small piece of butter. Onion. Salt. add BAKED STUFFED TOMATOES Tomatoes. 3 cups. Peel the eggplant. toasted. The cabbage may either be cooked separately or be added to the carrots and turnips when they are partially cooked. "When all are done. chopped. and serve with slices of protose potatoes and onions together. % % . 2 teaspoons. Milk. Bread crumbs. and bake. Parsley. 6 slices. 6. add a little more milk. slices about three fourths Place slices in a pan. sifted toasted bread this the milk. and cover with salt If it crumbs or sifted granola. cup. and cut in of an inch thick. - medium size. mix together. BAKED EGGPLANT A LA CREME Eggplant. or other nut food that has been braized in a tomato or brown sauce. toasted. Protose.ENTREES pieces about one 41 and one half inches square. 1 tablespoon. chopped. too becomes dry.
sauce. minced. adding a little salt with each layer. POTATO CHOWDER. sliced. 2 quarts. and cook under cover. 1. piling mixture up on top. Parsley. until tender.42 VEGETARIAN COOK BOOK Take out the inside of the tomatoes. diced. and the beaten yolks. 1 pint. Salt. Onion. sprinkle chopped the bread crumbs. fine colander. Eggs. . minced. until the tomatoes are cooked. in oven. Serve at once. Cover with hot water. Milk or cream. then the well-beaten whites. % Cream Salt. cup. 2. milk. Place all in layers in a granite pan. then add a pint of cream and serve. Celery. and bake in a hot oven. and Place a small fill the tomatoes. pour into a greased pan. piece of butter on each. 2 tablespoons. GREEN PEA SOUFFLlS Green peas. 1 can. and bake until well set. PLAIN Potatoes. When nearly done. I/2 cup. sauce. force them through a and add the salt. and mix with this Then add the other ingredients. parsley over the top. Drain the juice from the peas.
and then with the cream. Flour. CORN CHOWDER NO. grated. Salt. sauce. 2 Corn. size of walnut. 3. Tomato Salt. 11/^ cans. lyo cups. granite pan. into the milk. and heat thicken with the cold millc. little and bake under cover until the potatoes are tender. Butter. braided smooth with a onion. corn. 1^ cups. Corn. Cream. ESCALLOPED CORN Corn.ENTREES 43 CORN CHOWDER NO. 6. Put the butter flour. medium size. . 3 tablespoons. add the and potatoes. Grind the corn. diced. 2 cups. 1 Milk. 2 quarts. salt. cover with the remainder of the corn. bake until the potatoes are done. and the sliced potatoes. 2 cans. Potatoes. . Potatoes. teaspoon. Tomatoes. Onion. % Salt. which has been diced. and place half of it on the bottom of a Next add the protose or nut cero. sprinkled with salt. pour into a granite pan. ^2 pound. Protose or nut cero. . 1 can.
strained. and then with the tomato sauce. 34 cup. Onion. all together. minced. Nuttolene or protose. Oil or butter. Milk. 14 cup. 1 can. Flour. % % cup. Tomatoes. bake. 1 cup. ground. mix Braid the flour with a portion of milk. cup. Flour. Salt. 2. Egg. sprinkle with bread crumbs. Oil. % cup. Celeiy. 1. BAKED COEN Com. % Bread crumbs. Eggs. and bake until well set and browned. Rich milk. three fourths of a cup of flour. Salt to taste. minced. Water. Y^ cup. beat the egg. . GREEN CORN NUT PIE Corn. the beaten eggs.44 VEGETAEIAN COOK BOOK Grind the corn. Braize the celery and onion . 1. 2 cans. and the salt. chopped. on this slice the peeled tomatoes. 1 cup. cup. Mix the corn. the milk. Now cover with the remainder of the corn. beaten. and place a layer of it on the bottom of a granite pan.
. OYSTER PIE Vegetable oysters. Bake a little butter or spoons of flour. Oil a baking pan. Parsnips. and minced nuttolene or protose. % pound. Boil the vegetables separately until tender. Onion. and cover the bottom with one half of the corn mixture then put in the nut food mixture and on top put the remainder of the com. Cream sauce. Pie paste. 1 pint. Parsley. Eggs. hard-boiled. . 1 quart. then mix with the other ingredients. Salt. Parsley. 4. Pie paste sufficient to cover. and put in a shallow baking pan. Cream sauce. till nicely browned. and add to them two tableand the water. 1 teaspoon. Protose or nut cero. and bake a light brown. Cover with the pie paste. Serve hot. 1 cup. grated. VEGETABLE OYSTER PIE Vegetable oysters. chopped. tomatoes. Salt.ENTREES in 45 oil. 1 teaspoon. 1 cup. Potatoes. 2^/2 cups. 1 teaspoon.
Parsley. mix well. and nuttolene to the cream gravy. fine. add the salt and onion. 3. Cream gravy. chopped fine. and chop have the eggs boiled hard and chopped fine. sauce. Add and the green peas flavor with onion if desired. 1. 2 cups. . Green peas. 1 quart. Serve with tomato Chili GREEN PEA AND NUTTOLENE PIE Nuttolene. 1 cup. cooked. FISH PIE Macaroni. Salt to taste. and place in a Mince the parsley. and the onion grated. and brown in the oven.46 Slice VEGETARIAN COOK BOOK and stew the vegetable oysters. 3. Onions. sprinkle with toasted bread crumbs. paste. drain. Onion. Cover all with a thick pie and bake. eggs. Over all pour a cream sauce made of one cup of cream and the broth from the vegetable oysters. Eggs. Potatoes. mashed. Cook the macaroni in salted water. 2 cups. diced. 1 teaspoon. Pour into a granite pan. Egg yolks. and protose or nut cero. 2 cups. grated. and pnt with the vegetable oysters. 1 pint. y Cream sauce. remains only one cupful. which has been boiled down until there greased granite pan. Mix all together.
put the sliced hard-boiled eggs over all. 1 pound. % onion. 3. Pie crust. Eggs. Parsley. Substitute milk for tomatoes in the nut gravy. boiled. and let set five minutes. Protose or nut cero. Nuttolene or nut loaf. and over this a layer of nuttolene or loaf cut into thin slices. Sprinkle on a onion and parsley. protose or nut cero. Bake until a light brown. minced. Nut Put gravy. into an oiled baking pan a layer of the thinly sliced boiled potato. cups. chopped. and bake till done. . 1 cup. and a little chopped parsley. cup. 4 cups. 1 cup. 2 cups. Onion and parsley. strained. BAKED POT Carrots. pound. % Milk. Cover all with pie crust. li/^ PIE Protose or nut cero. I/2 pound. Potatoes. MOCK CHICKEN PIE Potatoes.ENTREES 47 and cover with a crust made of the mashed potatoes mixed with the egg yolks. Thyme. chopped. nut chopped protose or nut little Pour the gravy over this. then add potatoes. Tomato. Cook the carrots about one hour. then a layer of sliced cero. Onion.
Nut food. Pour over these a mixture made by beating one egg in one cup milk. 3 tablespoons. Bake thirty to forty minutes in a moderate oven. and cooking oil. and place in a small baking chopped parsley. potatoes are done. Carrots. Parsley. 2 cups. Oil. bake. mashed. On top of this put Cover with thin pie paste. Salt. and of salt. Pie paste. 4 tablespoons. Salt to taste. and parsley in the oil. chopped. 2 cups. minced. TOMATO PIE Tomatoes. cup. Potatoes. and bake in a moderate oven till it is nicely the onion Brown other ingredients. mashed. . and cover with a rich pie paste. 1 cup. Add the strained tomato. and add the and put in oiled pan. minced. browned. put in an oiled pan. pound. 2. 6. Parsley. Peel and slice the tomatoes. % % Eggs. a pinch some pan. Simmer NUT AND VEGETABLE PIE Onion. Cooking oil.48 VEGETARIAN COOK BOOK in just enough water to keep from burning until Season with thyme and salt to taste.
mashed. 3 teaspoons. add a tablespoonful of hot water. 1 teaspoon. ll^ cans. and break fork. i/^ cup. juice. and mix. Sage. toasted. minced. Hot water. cup. 1. Dip the croquettes in the egg. 1/4 cup. beaten. Nut butter. Bread crumbs. roll in all together . Onion. cup. Nuttolene. but do not beat in too much air. browned. and mix shape. CHICKEN CROQUETTES Potatoes. 1 cup. Salt. cup. Walnuts. boiled. y^ cup.ENTREES 49 EGG MIXTURE FOR CROQUETTES. 3. chopped fine. Break an egg into a bowl or deep saucepan. roll in crumbs. Lemon Eggs. Grind the corn. 1. chopped. y^. 2 tablespoons. Egg. Walnuts. up with a ETC. 1 cup. MOCK CHICKEN CROQUETTES Com. 2 tablespoons. FILLETS. 2-3 cup. and bake. chopped. form into desired bread crumbs. Rice. Cream. Egg. or cream to soften the albumen of the egg. Bread crumbs. and bake. milk. % % . Salt. hard-boiled.
roll in browned bread crumbs which have been oiled or buttered. 2. medium potatoes. 2 cups. DRIED PEA CROQUETTES Dried peas. 1% cups. mash the add the minced protose salt. and bake. and bake. dip into beaten eggs and milk. crumb. 6. Eggs. 1 pound. Mix thor- egg. the yolks of three eggs. . and form into croquettes. Butter. Salt. NUT AND EICE CROQUETTES Nut cero.50 VEGETARIAN COOK BOOK Mix all together. 1 cup. size. Bread crumbs. Egg. Oil. cooked. Onions. Salt. Potatoes. and bake until nicely browned. or nut cero. Rice. Sage. Eggs. Boil and 4. bread crumbs and egg. Mix roll all the ingredients well. 1. and oughly. in HASHED PROTOSE CROQUETTES Protose or nut cero. grated. form into oblong croquettes . Salt. 1 tablespoon. form into desired shape. 2 teaspoons.
and cook in fresh ing water until tender. Bread crumbs. and cook in boiling water until tender. 1 cup. Serve with tomato sauce. cooked. Salt. 1 level teaspoon. form into desired shape. dip into beaten egg. Oil. add roll into roll in salt and oil. Mix roll in all the ingredients well. 1 cup. beaten. press through a colander. 2. and bake in a quick oven. Bread crumbs. into small rolls about three inches long. Wash. 1. press through a colander. and form salt. Mix thoroughly. SWEET POTATO CROQUETTES Sweet potatoes. with tomato sauce. BEAN CROQUETTES Navy beans. . and bake in moderate oven. Soak the beans overnight. bread crumbs. Cream. and bake. 2 cups. and Serve cylinder-shaped croquettes. boil- Drain. Eggs. drain. roll in bread crumbs. and Mix thoroughly with other ingredients. % cup. Drain. Egg. Salt. 1 tablespoon. dip in beaten egg.ENTREES 51 Soak the peas overnight. bread crumbs. or about an hour.
LENTIL PATTIES ON MACARONI Lentils. 2. Next add flour or gluten in sufficient quantity to form into shape. Eggs. Bread crumbs. grated. 1 teaspoon. Bake in a slow oven until nicely browned.52 VEGETAEIAN COOK BOOK POTATO CROQUETTES Potatoes. minced. 2 tablespoons. Mash the fresh steamed potatoes. Onion. and add the chopped walnut meats. . Thicken with bread crumbs or granola. chopped. Cream. Eggs. 2 tablespoons. Flour. Eggs. WALNUT LENTIL PATTIES Lentils. Granola or bread crumbs. Serve with gravy. steamed. and a pinch of salt. form into patties. Salt. 1 cup. Walnuts. 2. and bake. one egg. 3/2 cup. roll in egg and buttered crumbs. cooked. 2 cups. then the grated onion and minced hard-boiled eggs. add salt and cream. 1 quart. Onion. hard-boiled. chopped. % Rub the lentils through a colander. 2. cup. Parsley. Oil.
minced. cold boiled or baked. in egg and and brown in Dip the patties patties. Salt. using pulp the rest add ander. and bake slowly. add flour. stiff enough to form into make bread crumbs to sufficient crumbs. add a few small pieces of butter. LENTIL HASH Lentils. . cooked. and cook. Serve on a platter Cook the lentils until tender. and put with the lentils. 4 tablespoons. Onion. put into one and a half cups of hot water. Butter. Walnuts. Cook the lentils in six is tender and the water cups of water until they are quite almost dried away. macaroni. Grind the walnut meats. and salt to taste. 1^ cups. 1 tablespoon. Heat the onions in oil. Then press them through a soup strainer. Turn the whole into a bake pan. Potatoes. and put with the lentils and potatoes. li^ cups. To this WALNUT LENTILS Lentils. Oil.ENTREES 53 and put through a colof the ingredients. Flour. 2 tablespoons. minced. 1 cup. with creamed the oven. season with salt. Add a little butter. 2 cups.
Rice. Milk. done. cup.54 VEGETARIAN COOK BOOK RICE MOLD WITH FRUIT COMPOTE Milk. Sugar. while hot. thicken with a teaspoonful of corn-starch or flour. stewed. press through a sieve. and season with vanilla. Bring the milk to a boil. Sugar. Wash RICE AND BANANA COMPOTE Rice. 3 cups. and sugar. cup. and boil in sufficient water until Drain the water off well. milk. and add sugar to taste. Lemon or vanilla flavoring. Add. a custard made of egg. % ^Sg. or any other kind of fruit. and serve the bananas on it. the rice clean. Vanilla. Form into molds. Simmer the bananas in this sauce for half an hour. 2 tablespoons. Fruit. 1. till done. Flavor with lemon or vanilla. Cook until set. . 6. % Bananas. two and one The rice should be soft and each grain standing out separate when Make a layer of the rice. 1 cup. and serve with stewed prunes. Rice for Bananas: Cook the rice in fourth cups of water in a double boiler done. peaches.
or other nut food. sufficient to thicken. % pound. 2 cups. cooked. To the cream sauce add the protose. . Protose. and serve with jelly sauce in which the two eggs. especially on the top of the loaf. GOLDEN NUT CHARTREUSE Thick cream sauce. ^ pound. two and salt. Eggs. and press down gently. Salt. remaining eggs have been mixed. to get it to spread well. Bake. bread crumbs. Bread crumbs. It may to the be found necessary to add a little cream gravy mush. Line "a baking pan with part of the rice. cover with the rest of the rice. Mix thoroughly. put as for protose chartreuse. and cover with Make the the filling the same pan with the mush. Eggs. Rice. Salt. mush. 1 quart. 1 quart. 2 cups. and fill in the center with the protose mixture. line in the filling. Bread crumbs.ENTREES 55 PROTOSE CHARTREUSE Thick cream sauce. 2. Corn-meal mush. Protose. 4.
With the finger press the cut edges closely together. and let cook a few minutes. then cut in the form of a half circle. not spread. cooked. 1 tablespoon. moisten the edges of the pie paste. Bake. The filling may also be seasoned with sage or grated onion. Remove from the stove. Lentil puree. Bread crumbs. Roll out pie paste as for pies. and when cool. stir in the and brown. . when hot. Place on one end of this a spoonful of the filling. Salt. cutting into ob- long pieces about two and one half by five inches. Nuttolene or nut loaf. 3 cups. % % Salt. and fold together over the filling. 14 cup. Chop the nut food fine. Put the butter into a saucepan. Oil. work in the eggs one at a time. "Butter. Eggs. rice. Milk.56 VEGETARIAN COOK BOOK MOCK CHICKEN RISSOLES Protose or nut cero. and add it. and bread crumbs enough that the mixture will flour. pound. 14 cup. Flour. 1 pint. Bread crumbs. and serve with jelly sauce. pound. 2. 1/2 cup. Cream. or other ingredients may be used instead of the nut food. add the hot milk and salt. % cup. Sage. VEGETARIAN BEEF STEAK Lentils. coarse.
1 cup. 2. Bread. Eggs. Eggs. and steam for two hours or more. Celery. Add salt and sage to taste. sliced. boil slowly until tender. l^ loaf. one egg. Sage. 1. Thoroughly wash the lentils. Celery salt. 1 . Stale bread. Cold milk. 1 German Walnut Salt. Add sage. Thicken with granola or bread crumbs. chopped. 2 cups. Granola or bread crumbs. few minutes. and run through a colander. 1 or 2. chopped. and brown in an oiled pan. mix well with the sifted lentils. Milk. minced. 14 cup. lentils. then slice. Onion. meats. Butter. 2. Allow to cool. DRESSING NO.ENTREES 57 and cream to the bread crumbs. salt. and the minced onion browned with the chopped celery in a little oil. Add the walnut meats. and allow to soak for a MOCK TURKEY WITH DRESSING cup. the oil. Dip thin slices of bread in a mixture of one egg and a cup of milk. 1 tablespoon. 1 cup. Make alternate layers of 1 and 2. i^ cup. or thin slices of nuttolene or nut loaf may be used instead.
beaten egg. If the bread up most of the milk. chopped. Sage. % Peel and parboil the onions. 2 tablespoons. Serve with cranberry sauce. 4. 1/4 cup. and chop fine. Onion. Drain. cup. Soak the bread in milk until well saturated. 2. pour off some of it. Butter. all the ingre- OLIVE PATTIES Olives. and soak in the milk. large. and season with salt. Sage. Eggs. 1 cup. DRESSING NO. Parsley. 1 tablespoon. crumbed. with a spoonful of dressing on one end and cranberry sauce on the other. Salt to taste. then squeeze out with the hand. Stale bread. Soak the bread crumbs in the milk.58 VEGETARIAN COOK BOOK Crumb Stir in does not take onions. and the bread. grated. 2. and add the bread to the . butter. sage. % loaf. 2 Onions. minced. Stale bread. Serve a slice of roast dients together. beaten. Milk. Milk. 1 cup. then mix Bake until set. Eggs.
and Seed the olives. into shape. Bake in a quick oven to a light brown. Nuttolene.ENTREES beaten egg yolis. Olives. minced. % cup. 2 tablespoons. Proceed as for making sandwiches. form OLIVE AND POTATO PATTIES Potatoes. Salt. l^ pound. drop in beaten egg. and mix and mince with the protose or nut cero the sage. add the olives. mix and bake. Trim the edges. pound. and sage. Protose or nut eero. cut in two in the center. Add cook as for cutlets. nuttolene. . OLIVE AND NUT RAREBIT Olives. olives. ^ Onion. 'Egg. grated. Bread. Sage. roll in bread crumbs. and enough gluten that the mixture can be molded. grated onion. onion. mashed. 59 well. and salt. Egg. 1. and well. Gluten. Beat egg into hot mashed potatoes. 2 cups.
trim off' the crusts. sage. Salt. 1/2 cup. Brown gravy.60 VEGETARIAN COOK BOOK OLIVE FILLETS Olives. Protose. 2. protose. cover with a second slice as for a sandwich. Cream. Onion. Oil. 1 cup. Bread crumbs. Nuttolene or nut loaf. Onion. sage. bread crumbs. 1 quart. l^ pound. . and cut through the center. Sage. and grated onion. and spread on thin slices of bread. Eggs. grated. cooked. and one egg. Mince the nuttolene or nut loaf. 1 cup. Salt. grated. Mix well. 1 tablespoon. Press the lentils through a fine colander. and bake for twenty minutes. Put a small amount of gravy in a granite pan. LENTIL CHARTREUSE Lentils. olives. cream. Add the salt. onion. 1 pint. Bread. ^ pound. leaving an inch or so between them. Rice. Sage. Mix well. and seeded and add the salt. and place the prepared sandwiches therein. Cover with the remainder of the gravy.
mix thoroughly. cooked. salt when nearly . and cover with the remainder of the rice. salt. Egg. Milk. butter. Drop in spoonfuls on oiled griddle. grease this and the side of the a portion of the rice with which has been serve with jelly sauce. add mix with the rice. 1 tablespoon. LENTIL FRITTERS Lentils. Scramble the eggs in the milk. Eggs. % cup. and serve hot. drain. 4. flour. 4 cups. Butter.ENTREES 61 Line the bottom of a bread tin with a piece of manila and line all with mixed the remaining eg^. I/4 cup. and brown on both sides. Rich milk. and tin. and add the stiffly beaten white. Flour. 1 cup. 2 cups. Cook the a colander. Fill with the lentil preparation. lentils until tender. done. Bake until well set. 1. and press through Put with these the milk. paper. Garnish with parsley. RICE AND EGG SCRAJMBLE Rice. or bake in the oven. and serve with marmalade or apple sauce. and beaten yolk.
2 tablespoons. then add two cups of hot strained tomatoes. celery. 2 cups. 2 tablespoons. and thickening with the flour braided SMOTHERED GARBANZOS Boil and drain garbanzos. Flour. Then add the flour. and stir till brown. 1. in four tablespoonfuls of oil. 1. add two tablespoonfuls of flour. minced. smaU. Onion. Pour in the tomatoes. Celery. and cover with sauce made as follows. in a little water. 1 stalk. minced. onion. 1 cup. Bay leaf. This sauce may be prepared by cooking the other ingre- dients in the tomatoes. afterward cooking for at least fifteen minutes: Sauce: Cook one small onion.62 VEGETARIAN COOK BOOK SPANISH RICE Rice. and brown. minced fine. Salt. let cook a few minutes. until brown. Boil the rice until about two thirds done. . Tomatoes. Oil. and add to the rice. strain. and bay leaf. and stir occasionally to prevent burning. drain. and finish cooking in the following sauce: Sauce: Put in a saucepan the oil. and one and a half cups of hot water. set over the fire.
Parsley. chopped. Stale bread. Onion. GARBANZO CROQUETTES Grind cooked garbanzos. onion. I/4 cup. Milk. Butter. Mix with the lentil pulp. Bread crumbs. 2 cups. Bake until well and brown. Sage. 1 tablespoon. Walnuts. flavor. Walnuts.ENTREES . Salt. 1 cup. IMPERIAL NUT ROAST Pea pulp. add crumbs to and one egg to each roast. 1-3 cup. Eggs. add to equal quantity of thick cream form into shape. through a vegetable mill. six croquettes. walnuts. hard-boiled egg . 1-3 cup. make set stiff. chopped. Mix all together with enough bread crumbs to make right consistency. drain. and onions to gravy. and grind through a mill. bread crumbs to thicken. 1. bake. roll in and one egg for each egg and crumbs. 1% cups. iy2 cups. and bake. HOLIDAY ROAST Lentil pulp. Egg.63 GAEBANZO ROAST Boil. 3 (1 hard-boiled). chopped. grated.
Butter. Bread crumbs. small. Butter. Mix well. Onion. Salt. 1 cup. 1 pint. large. NUT AND POTATO ROAST Walnut Eggs. 1 cup. LENTIL ROAST Lentils. and salt to taste. and bread crumbs enough to make stiff. and eggs. potato. When tender. small. Raw 1^ 2. press into a baking pan. Salt. meats. Walnuts. 1 (recipe given on page 57). to thirty minutes longer with the pot Eemove from fire. and add a layer of dressing Na. 1% cups. Granola. Cook the lentils in sufficient water to prevent burning. parsley minced fine. Cook for twenty-five closely covered. 1 cup. Bake in a moderate oven. Onion. butter. size of walnut. Hot water. Eggs. place a layer of this in a roast pan. 2. 1. ground walnuts. 1 tablespoon. add the sliced onion. 1. Tomatoes. cups.64 VEGETARIAN COOK BOOK minced fine. ground. press through a colander. then the remainder of the mixture. drain. or until nicely browned. and bake forty-five minutes. 1. butter. . and put with the granola or bread crumbs. two beaten eggs. strained. 1 cup.
ENTREES 65 Grind the walnut meats. eggs. egg. Sage. and soak overnight. it should SCOTCH PEA LOAF Scotch pea pulp. and mix with the hot water. it is liable burn on top. Make a layer in the center of a granite pan. Butter. 5 . or granola. Bread crumbs. bread crumbs. onion. i^ cup. Put into an oiled pan. Egg. Stir together. and pour over the hot strained tomatoes. Bake in a medium oven If for one hour. basting occasionally to with the tomato. butter. and salt to taste. Add the chopped walnuts. and Thoroughly wash the beans. 1 cup. li^ cups. 1 cup. be covered. thicken with toasted bread crumbs or granola. Onion. 2 teaspoons. 1/2 pound. Egg. and bake. toasted. and salt. thoroughly. BEAN AND NUT LOAF White beans. Thicken with granola or toasted bread crumbs. onion braized in oil. chopped. Serve with gravy. Walnuts. Thyme or sage. sage. 1. and raw potato through a vegetable mill. Salt. 1. Nut food. bake. Boil when done rub through a colander.
Salt. i^ pound. and add to the lentils. 1 cup. Press down gently. Cook the lentils until tender. then put the three hard-boiled eggs in a row through the center. raw. braized in the butter. together with the protose or nut cero. 14 pound. 1/4 cup. . Brown the onions in oil. then simmer as dry as and put through a colander. Eggs. 14 pound. Salt to taste. Milk. Butter. Bread crumbs. minced. 1. and the shells removed. and two raw eggs. chopped. Protose. and bake. 5. Cooking oil. Mix pan. HAMBURGER LOAF Lentils. Onion. salt to taste. and mix in enough bread crumbs that it will mold nicely. Sage. possible. 1. Protose or nut cero. 14 teaspoon. Onion.66 VEGETARIAN COOK BOOK MOCK VEAL LOAF Nuttolene or nut loaf. % cup. 2 tablespoons. and cover with the remaining mixture. small. all together. Serve with sauce imperial. Have the three remaining eggs boiled hard. Egg. Put one half the loaf mixture into a bread-pan. well beaten. Cracker or zwieback crumbs enough to make a stiff mixture. size of an egg. and bake in a deep breadGarnish with parsley or young celery hearts.
and put into a gravy milk. pouring two or three quarts of cold water over it.ENTREES 67 BOILED MACARONI. into a saucepan. of the and salt. flour. Salt. 4 cups. boil again. Mix well. to prevent sticking to the bottom. . Add enough cold water to stop boiling. Boiled macaroni may be served with a gravy or fruit sauce. Return the macaroni to the saucepan. and let it come to a Drain in a colander. and cook for . Flour. and wash the macaroni by done. butter. 2 large tablespoons. Milk. broken and into inch lengths. and MACARONI IN CREAM Macaroni. 1. salted. Rich milk. 1 cup. Cook the macaroni in plenty of boiling water until Turn off the water. 2 cups. Boil the macaroni. boil till tender. Cream. Egg yolk. and put with it the boiling milk then remove to a cool part of the stove. cover with plenty of boiling water. CREAMED MACARONI Macaroni. made serve. PLAIN Put two cups of macaroni. Stir gently once or twice. 1 cup. Butter. or about thirty minutes. 2i/2 cups.
the boiling cream. Milk. 4. macaroni. 3. Stir as little as possible. Break the macaroni into one-inch lengths. Salt. and bake in a moderate oven thirty minutes. 1 tablespoon. sprinkle over it the hardboiled eggs chopped fine. and boil Drain. VEGETARIAN COOK BOOK Before serving. 2 Bread crumbs. add the beaten yolk and Shake the pot. stir in the cream gravy. beaten eggs. Drain. nicely browned. and salt. cups. made from rich milk sprinkle with bread crumbs. and wash with cold till tender. II/2 cups. Eggs. Sprinkle with granola.68 thirty minutes. Cream gravy. MACARONI WITH EGG SAUCE Macaroni. Granola. hard-boiled. water. . EGG MACAEONI Macaroni. 3 cups. and bake until in salted water . and turn into a deep pan. Eggs. Put into a baking dish. Pour over this a custard made of the milk. 2 cups. to mix the egg with the Salt to taste. and boil in salted water thirty to thirty-five minutes. Break the macaroni into inch lengths.
Cream. and bake a light brown. and bake. and boil in thoroughly done. y^ cup. and pour into a granite pan. Mix thoroughly. Boil the tomatoes. Grind the corn. 1 tablespoon. raw. and . 1 can. 1 cup. Tomatoes. Break the macaroni into one-inch lengths. 1 cup. and add to the cream and cooked salt to taste. 1 pint. macaroni. sprinkle with bread crumbs. Drain. and it should not salted water be too moist when done. There should be enough kornlet and cream to cover the macaroni smoothly. Corn. Cream or rich milk. Kornlet. and add the kornlet.ENTREES 69 MACARONI AND CORN Macaroni. Cream. spread in a baking pan. stewed and strained. and salt. cooked. Salt. cream. Break the macaroni into one-inch salted water till lengths. cup. raw. and boil in till tender. MACARONI AND KORNLET Macaroni. ' MACARONI WITH CREAM TOMATO SAUCE Macaroni. 1 cup. Salt to taste. 2 cups. Salt to taste. Flour. % % cup.
Boil the macaroni in salted water until tender. and salt to taste. remove from the range. and chop fine. Flour. and The cream may be omitted if preferred. 2 tablespoons. water. Grranola. Mix this sauce flat with the let macaroni. Salt to taste. cup. Salt to taste. drain. Egg yolks. season with salt. 2 cups. 2 cups. 1 cup. and . Add Drain serve. MACARONI WITH GRANOLA Macaroni. the cream. 1 tablespoon. Heat the milk when boiling. MACARONI CROQUETTES Macaroni. turn out into pan. Butter. that have been rubbed together until smooth. Butter. cups. 1 tablespoon. stir until thick. raw. mix well. put one half in a baking pan. Repeat with the remainder. pour the sauce over. raw. making two layers. the beaten yolks of the eggs. Milk. and stir in quickly . which should be hot. % 2% Cook the macaroni till tender. 2. drain. Bake until nicely browned. and cover with one half of the gravy. add the butter and flour.70 VEGETAEIAN COOK BOOK little thicken with flour rubbed smooth in a the macaroni. Cream sauce. sprinkle on this one half of the granola.
. egg. Salt to taste. Onion. Corn-meal. and thicken with the till done corn-meal. Egg yolks. grated. Tomatoes. grated. add the tomatoes. . diced. crumb. 1 cup. 1 cup. 3. Onion. 1 cup. 1 cup. pound. cooked and strained. onion. Sage. 2 tablespoons. and serve hot. water Break the macaroni into one-inch lengths boil in salted drain.ENTREES 71 to When cold put with it sufficient bread crumbs form into croquettes. % gredients. cool. drain. Boil the milk. in- MACARONI A L'lTALIENNE Macaroni. 2 tablespoons. Salt to taste. Serve. and add the rest of the Let simmer thirty minutes. Macaroni. MACARONI DUMPLINGS Macaroni. 3 cups. raw. MACARONI NEAPOLITAINE Brown gravy. 2 cups. . raw. Protose. When thoroughly cooked. Cook the macaroni. Milk or cream. Pour this dressing over the macaroni. cooked. and salt. Salt. and bake.
i/^ cup. Eepeat Bake till the dish is full. VEGETARIAN STYLE NO. This may be served as a MACARONI AND CHEESE. sage. into boiling broth.72 VEGETARIAN COOK BOOK Press the macaroni through a fine colander. Serve with sweetened cream. Macaroni. Break the macaroni into inch lengths. till the apples are slightly browned. and about one cup Pour in (See egg sauce recipe. or thick sour milk. seasoned with nutmeg. Bread crumbs. and add a layer of cooked macaroni. MACARONI WITH APPLE Butter a deep baking dish. cooked. Season to taste. and sprinkle with bread crumbs. dessert. and bake. and salt. Sour cream. 1 2% cups. Add the sour cream. Grate a little nutmeg over. add the egg yolks. a granite baking pan. and put in a layer of mashed and sweetened apple sauce. 1 cup. and mix in a few bread crumbs. onion. Drain. and boil in salted water until tender. and drop from a spoon Serve in the broth or with gravy. page 68. Egg sauce. finishing with the apple sauce. .) of egg sauce.
Bread crumbs. pour over it enough milk to cover. MACARONI BAKED WITH PROTOSE Macaroni. Salt. 1-3 cup. Pour into a baking pan. Flour. 1 cup. Milk. Butter. medium size. . and cook in salted water until Drain. drain. 1 tablespoon. 1^/4 cups. Milk. 2 teaspoons. and tomato sauce made of the hot strained tomatoes. minced. 1% cups. Add the cottage cheese and butter. salt. add to a and pour cold water over it. and bake. about half done. and serve. Cottage cheese. Butter. 1 tablespoon. TOMATO MACARONI Macaroni. 2 Macaroni. Flour. 1 tablespoon. VEGETARIAN STYLE NO. Onion. and simmer until done. 2 cups. butter. 2% cups.ENTREES 73 MACARONI AND CHEESE. 2 cups. and Cook five minutes. Protose. sprinkle with bread crumbs. not cooked. Tomatoes. Break the macaroni. -^ Boil macaroni in sufficient water until tender. and mix thoroughly. 1. 2 cups. strained. empty into a colander. minced. flour. Oil.
. and enough bread crumbs to thicken properly. Bake roni. cooked. Salt. peeled and Macaroni. 2. and braize till nicely browned then add the flour. then the protose. mashed. Tomatoes. and drop into boil from one half to three quarters of an hour. Bread crumbs. Butter. 1^^ cups. 2 tablespoons. strained. Pour this sauce over the macaroni. 1 tablespoon. . Sage. 2 cups. Flour. and turn into a baking pan. IVIACARONI SCALLOPED WITH VEGETABLE OYSTERS sliced. Beat the eggs. Butter. plant. Vegetable oysters.74 VEGETAEIAN COOK BOOK boiling water. Macaroni. in a granite pan until well set and nicely browned. MACARONI WITH EGG PLANT Egg plant. 2 cups. previously salted macaroni into one-ineli lengths. Rich milk. Eggs. 2 cups. Salt. 1 cup. . Sauce: Put the onion into a stew-pan with the oil. and put with the tomatoes and egg Add the macasalt. season with butter. 2. and pour cold water over it. Next add the milk. Bake in a moderate oven till brown. and sprinkle with bread crumbs. Drain. and stir until brown. 2 cups. with salt. then turn into a colander. Season Break tlie . Eggs. and sage.
Salt to taste. and drain. flour. Boil the milk. then place in alternate layers in a pan. Bread crumbs. 1 cup. ^gg. Boil the macaroni in salted water till done. Sprinkle a few bread crumbs on top. and thicken with the flour. Milk. prepared from the same dough as are macaHowever. and bake tomato or cream sauce. crumbs. Form and make stiff with the bread cutlets of any shape desired. 1 cup. stir in the well-beaten egg. butter. being thinner. beat thoroughly. see . eggs. protose. raw. fine. Stir carefully so as to get the gravy thoroughly. it will cook recipes for macaroni. nicely browned. minced. and Pour over and mixed through salt. 1. bake in a quick oven till nicely browned. these a gravy made of the milk. For its use. 1 cup. Protose.ENTREES 75 Boil the macaroni and vegetable oysters separately. and chop roni. drain. quicker. MACARONI CUTLETS Macaroni. Add the maca- and into salt. Serve with VERMICELLI Vermicelli is roni and spaghetti. Flour. Put into till an oiled pan. 2 heaping tablespoons.
Break the spaghetti into small pieces. and pour milk. Pour over this the puree of nuttolene. Salt. 4 cups. 2 tablespoons. Sprinkle a few bread crumbs over the whole. Vermicelli. and boil until . Serve with or without sauce. 4 cups. Rich milk. 2 cups. to permit the custard to run through. Turn this custard over the pie. Make a custard of two eggs. Tomatoes. y^ pound. and cover with the other half of the vermicelli. strain. When it is well drained. cold water over line the it in the strainer. SPAGHETTI Spaghetti can in most cases be substituted for macaroni in the recipes given in this book. 2 cups. and bake in a quick oven thirty minutes. Eggs. of milk. bottom of a pie dish with one half of it. y^ SPAGHETTI IN TOMATO SAUCE Spaghetti. making several incisions with a spoon. two cups and a teaspoonful of salt. 2. Cook the nuttolene ten minutes in two cups of rich then rub through a strainer. broken. Flavor with celery salt.76 VEGETARIAN COOK BOOK VERMICELLI NUT PIE Nuttolene. Flour. Cook the vermicelli fifteen minutes.
and serve hot. in a long. and roll up crosswise into a long roll. and bake well. Flour. 1/4 teaspoon. Cream. Eggs. Salt. sprinkle with flour to prevent sticking. made as follows: and oil. 2. 1 pint. cup sufficient Place the ing. Whip the eggs until light. Flour. add hot tomatoes. the flour. stiff dough. pour the melted butter over. Sprinkle with bread crumbs. to make a very stiff dough. and work in making a smooth. and drop into boiling salted water. and salt to taste. SPAGHETTI AND VEGETABLE OYSTERS Vegetable oysters. cooked. Slice return it NOODLES Butter. and pour over them the cream sauce. Drain. 1 pint. 1 tablespoon. spaghetti and vegetable oysters in layers in a granite pan. and boil down until there is one With this put one cup of cream. and stew the vegetable oysters. Then with a sharp knife cut into very thin slices. salt. 1 cup. Spaghetti. When boilleft. Roll out thin. narrow strip.ENTREES well done. add flour to make a thin gravy. add the . Cook about twenty minutes. 77 Mix Let flour boil. Drain off the broth. Pour over this tomato sauce. Salt. to the stove.
Cut the protose lengthwise through the center. or grated onion. 1 pound. letting the first piece lean against the end or side of the pan. Sage. then Place in a deep baking pan. Nut butter. 1. ROAST OP PROTOSE Protose. and formed in desired shape. Salt to taste. Add to the whole the browned flour. or it may be mashed. smooth in a salt is little tomato. 2 tablespoons. browned. . with chilli sauce. or pressed through a colander. Sprinkle this with finely chopped onion and a little powdered sage. strained. and served with the above garnishes without being cooked. and so on. lemon. celery salt. % cup. rubbed cut each half in six pieces. sliced. vegetarian or mayonnaise. Onion. A little celery may be used if desired. sage. chopped.78 VEGETARIAN COOK BOOK PROTOSE OE NUT CERO Protose or nut cero jelly. 2 tablespoons. the second against the first. and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified in enough hot water to cover the protose. minced parsley. Tomato. and mixed with lemon juice. Cover and bake till the gravy thick and brown. Flour. sliced may be served cold.
ENTREES 79 PROTOSE WITH BEOWNED POTATOES Peel the potatoes. Serve with the it thick . Tomato sauce. and bake in a quick oven until nicely browned. Cut protose in strips of the same thickness. if desired. . Let this simmer about one hour. Put them in a baking dish with a little butter or olive oil salt. and place in a granite pan. and bake. and pour over brown or white gravy sufficient to cover well. - Bread crumbs. and cut into slices three fourths of an inch thick. grated.. Place in a pan alternate layers of the potatoes and protose. cero. and steam or boil until tender but not overdone. NUT CERO AU GRATIN Nut Cero. Mince the nut . Salt. fricassee. NUT FRICASSEE WITH BROWNED SWEET POTATOES Cut some nut food into half-inch cubes. and pour over them vegetable stock sufficient to cover. Bake in the oven till the potatoes are done and nicely browned. pour over it the thick tomato sauce add salt and onion if desired sprinkle with bread crumbs. 1 pound. Peel the potatoes. Onion. 1 pint.
Heat the butter in a saucepan. strained. 2 cups. minced. Tomatoes. Protose. boiled. Butter. Rice. minced. 1. i/2-inch cubes. 1 tablespoon. stirring to prevent the flour from lumping. Add the other ingredients. or nut cero. PROTOSE PILAU Water. PROTOSE OR NUT CERO JAMBALAYA Butter. Tomatoes. 1 cup. browned. and serve. 1 tablespoon. 1 cup. minced. and brown that. 2 cups. 1 cup. 1 tablespoon. minced. Flour.80 VEGETARIAN COOK BOOK JAMBALAYA Eed Beans. Onion. 1^^ cups. 3 cups. 2 teaspoons. Rice. add the onion. " Onion. % % pound. cooked. then put in the flour. minced. Celery. Nuttolene. 1 cup. ^^ pound. add the tomato. cup. minced. cooked. 1 teaspoon. cooked. Protose. and cook a few minutes. and brown. Protose. Rice. Flour. . Add the above to one quart of gravy prepared as di- rected for tomato gravy. Salt.
1 cup. If desired. and mix with the salt and one egg.ENTREES 81 Let simmer ten or fifteen minutes. 1 pound. and celery salt to taste. Salt. 1/4 pound. brown gravy. Eggs. the tomatoes and with the nut cero. Cream. I/2 cup. Bread crumbs. Roll in egg and cream. Nut cero. the crumbs may be slightly moistened with cream. 3 tablespoons. 2. 6 to which add and pour over the beans. PLAIN Protose. -" Cook the beans ing. then in bread crumbs. Brown gravy. PROTOSE PATTIES. in just enough water to prevent scorch- When done. Form into patties. together and let simmer for an hour or more. Salt. 1 cup. strained. Thoroughly crush the protose. . diced. thicken with two heaping. Bake in greased pan till lightly browned.teaspoonfuls of browned flour mixed with strained Season with salt tomatoes to consistency to pour easily. Tomatoes. FRIJOLES WITH NUT CERO MEXICANO Red beans. have ready a salt.
making a depression in each ball. 2 cups. 3 tablespoons. Broil in a pan and serve with brown sauce. Mince the onion and olives. Lay . With this mix the minced protose. and use When as a garnish. % pound. Form into balls. 6. Eggs. Onion. PROTOSE STEAK A LA TARTARE Protose.82 VEGETABIAN COOK BOOK PROTOSE STEAK Split a pound of protose in two lengthwise. hot. Onions. 1. i/^ cup. and drop an egg yolk into each depression. minced. Bake until the eggs are done. Olives and onion mixed to garnish. add the onion. 1 pound. Put the butter in a saucepan. Brown gravy. Butter. add the mayonnaise. Mayonnaise. Cooking Salt. 1 tablespoon. and cook until brown. and cut into as many slices as needed. large. Cut the protose or nut cero into twelve slices. and set on the range. 6. oil. and a pinch of salt. PROTOSE OR NUT CERO STEAK SMOTHERED IN ONIONS Protose or nut cero.
and pour over the whole the vegetable stock. BRAIZED PROTOSE Protose. and watching carefully that the onions do not burn. Salt to taste.ENTREES half of 83 them in an oiled baking pan add the sliced onions and then the remainder of the protose or nut cero. NUT LISBON STEAK Nut cero. Onion. medium size. and sprinkle with the minced onion and sage. Serve hot with a spoonful . and put into the oven to brown. turning the protose once. . 3 cups. 6 large slices. . 1. On this lay the slices of protose. Sage. Cover. Butter. Vegetable stock. Cover. and drop into the gravy (any good brown gravy will do) let simmer an hour or two. Broil the protose a nice brown (but do not burn). pouring the brown gravy over all. Brown gravy. Bake until the stock is reduced to a rich brown gravy. and Bake until the stock is reduced to a thick brown gravy. of the gravy. cut a little less than half an inch thick. 12 slices. 3 cups. return to the oven. minced. Remove from the oven. Butter a deep pan.
strained. flour. Flour. 2 cups. and let simmer thirty or forty minutes. 1. Protose. White Salt. Thicken with the and serve. Egg yolks. flour and thicken with a few spoonfuls of a ]ittle rubbed smooth in water. Just before serving. 1% cups. Add the minced parsley. Parsley. 2. PROTOSE FRICASSEE Tomatoes. 1 teaspoon. Celery salt. Put all together except the flour. 1 cup. Bring to a boil.84 VEGETARIAN COOK BOOK RAGOUT OF PEOTOSE Protose. Salt to taste. cut into cubes of one half inch. flour. cut in irregular pieces. add the beaten yolks. Onion. 4 cups. and strained tomatoes and add the protose Cook for a few minutes. 1 pound. to the vegetable stock. 1 tablespoon. Hot water. adding enough boiling water from time to time to keep the original quantity. Vegetable stock. Flour. Tomatoes. minced. . 1 tablespoon. strained. browned. onion. 1 pound.
and Cover. Onion. 1 cup. Celery salt. in halves. also salt and salt. % Salt.ENTREES 85 PROTOSE SMOTHERED WITH TOMATOES Protose. . pound. % pound. tomato in a baking pan on this of protose. 2 cups. put a so on. Cut the protose Put one slice into twelve slices. slice of and cut each tomato . Gravy. and pour over the nut placed in a baking pan. Serve two tomatoes garnished with parsley to each person. which has been sliced and Bake one hour. salt to taste. Tomatoes. cero. Brown gravy. and brown very lightly. celery nearly done. Mix the gravy with the strained tomatoes. pound. 2 tablespoons. Sugar. grated. u Nut % Salt to taste. Salt. 2 cups. NUT CERO POT ROAST cero. Tomatoes. Butter. strained. Protose. then remove the cover. 12. PROTOSE AND RICE Rice. then a slice of tomato on top. and bake until the tomato is Place a small piece of butter on each.
Onion. and put with the well. STEWED PROTOSE. Mix in thoroughly a pint of brown or cream gravy.86 VEGETARIAN COOK BOOK Break up the rice. Then add potatoes and nutand cook slowly until potatoes are done. and add the tomatoes. Butter. 1. Parsley. 1 tablespoon. 1% 1% Put all together except the nuttolene or nut loaf and potatoes. mix thoroughly. chopped. protose. cup. Tomatoes. small. Potatoes. 1 tablespoon. cup. Then stir in Stir the flour. with butter. 1 cup. add the sliced onion and minced parsley. boil one hour. 4. cups. cups. and tolene or nut loaf. Thicken with a little flour worked smooth A little protose might also be added. and cook ten minutes. Flour. Carrots. Onions. Protose. strained. 4 cups. Salt to taste. . Put the butter into a saucepan. Celery.cooked Add the grated onion and salt to taste. minced. 2 tablespoons. Bake in a NUT AND VEGETABLE STEW Nuttolene or nut loaf. 1 pound. Turnips. granite pan. % % Salt. SPANISH Butter.
and place successive layers of these and the rice in a deep greased pan. and stock. Potatoes. Onion. . cooked. 1 pint. and cover with protose. and cook twenty to thirty minutes. until the potatoes are done. FRICASSEE OF PROTOSE AND RICE Protose. PROTOSE AND POTATOES SMOTHERED IN ONIONS Place a layer of sliced raw potatoes in the bottom of a pan. Salt to taste. Protose. sliced onions. Slice the protose into small pieces. 1 pound. 2 cups. 87 Cover. pound. milk. dip each slice in the cream or Cover with the brown gravy. Brown gravy. 1 cup. and serve. small. Cream or milk. and simmer in sauce ten minutes. 1 cup. Bake under cover until the potatoes are done. potatoes. Salt and serve.ENTREES well to free from lumps. % Bread. Slice the protose. and bread thin. Bake PROTOSE IN TOMATO SAUCE Tomato sauce. Before using bread. which should be sufficiently salt to season the whole preparation. grated. if desired. Rice. ^ loaf. 3.
add the and pour over the slowly in a moderate oven. and cut into one-fourth-ineh slices. flat Boil the tomatoes. Onion. 6 large slices. chopped. PROTOSE BAKED IN TOMATO Protose. Put a layer of the % . heat. season to taste. The corn-starch may be omitted NUT CERO BAKED WITH EGGPLANT Eggplants. and serve. Corn-starch. and with stewed protose. if desired. Bake The and juicy with the tomatoes when Do not bake too dry. POTATO BORDER Place a spoonful of mashed potato on a platter. Cut the nut eero into twelve slices. Cut the protose in rather thick baking pan. large. Brown gravy. 1. cooked and strained. medium size. 1 teaspoon. pound. 2 cups. Peel the eggplants. and lay in a protose. Salt to taste. form this into a hollow circle fill with the point of the spoon.88 VEGETARIAN COOK BOOK Dice the protose. 2. STEWED PROTOSE. Salt. slices. thicken with the cornsalt. starch. Nut eero. ^ Tomato. and add to the tomato sauce. protose should be nice done.
then a layer of nut cero. boiled or baked. 2 cups. Potatoes. and cook until done. 1 pound. it. stirring constantly until the eggs are Serve hot on toast. PROTOSE HASH Protose. Bread crumbs. sufficient to cover.ENTREES 89 eggplant in an oiled pan. If desired. Make another layer with and pour the brown gravy over all. thin. 2 tablespoons. % cup. tomato may be used in place of the stock. and sprinkle with part of the onion. Salt and bake. Flour. Onions. chopped. cold. hot water. the remainder. . 4. Eggs. add two cups of Then add the remainder and bake until brown. 4 tablespoons. 1 pound. Oil. little oil. 2. of the ingredients. cover. SCALLOPED PROTOSE Protose. beaten eggs over set. FRIZZLED PROTOSE IN EGGS Protose. Salt. to taste. size. Brown the flour and onions in the oil. Potatoes. medium Brown gravy. narrow strips put into and when hot pour the well. ll^ cups. 8. Cut the protose into a stew-pan with a small. Oil.
on an oiled tin. sprinkle one half the bread crumbs over them. into salted beaten egg the large one. . y2 pound. Salt. place the small one in quick oven. Protose. olives. Brown gravy. should be sufficient gravy to cover and cook the potatoes put half the protose. macaroni. is well set and brown slightly in a Then drop in a whole egg. or any other ingredient that may suggest itself as being appropriate. using a filling of protose combined with rice. the large one. inch thick. NESTED PEOTOSE Proceed as for nested egg. slices . and remove its center by means of a small cooky cutter. There gredients in the same manner. cut a circle. 1. RAW POTATO HASH Potatoes. NESTED EGG From a two-pound loaf of white bread cut a slice one With a cutter made by having the rough edges melted from a quart tin can. Split this inner Drop one of these pieces. on the crumbs pour over some of remainder of the inthe making two layers. Onion. 1 quart. to moisten. and bake until it and the bread is a golden brown. Bake until the potatoes are tender. 5. cut into thin the gravy. and circle with a sharp knife. Add and protose.90 VEGETARIAN COOK BOOK Slice one half the potatoes in a baking dish. .
ENTREES 91 Grind the potato. very thick. . ^ pound. Salt. % cup. Serve with brown gravy. ll^ cups. 2 cups. and pour over the protose. sage. Sage. and sprinkle with a few bread crumbs beat the eggs. season FAVORITE PROTOSE CUTLETS Protose. Mix crumbs all the ingredients well. Eggs. Onions. Bread crumbs. Lemon Sage.. Rich milk. and milk cut the protose into six slices. onion. Egg. and bake until the potatoes are tender. ^ Salt. roll in bread crumbs and egg mixture. Bake. Bread crumbs. 1 tablespoon. mill. using sufficient bread to bring them to the consistency for forming into . onion. Parsley. and cut in desired shape. NUT CERO CUTLETS Nut cero. teaspoon. and add salt. 1. 3. 1 pound. juice. Cold cream gravy. and place on the pan then mix the remaining bread crumbs with the milk. and protose through a vegetable with salt. cover with the brown gravy. Oil a granite pan. . chopped.
Cut the protose into this the second time. Brown sauce. 3." NUTTOLENE BAKED WITH ONIONS Prepare onions as directed in the recipes for onions au gratin. Dip and roll in the granose flakes. minutes. cup. Onion. putting a layer of diced nuttolene between two layers of onions.92 VEGETARIAN COOK BOOK desired shape. roll in bread crumbs milk. 2 cups. Tomatoes. see directions under "Protose. grated. Do and bake in brown sauce about thirty six slices as for protose steak. NUTTOLENE For instructions for serving nuttolene without cooking. Milk. 1. pound. . pound. Nuttolene. NUTTOLENE STEW Potatoes. in beaten egg and milk. MOTHER'S PEOTOSE CUTLETS Protose. Granose flakes. strained. and egg beaten with loai Bake in a moderate oven. % % Egg. Nut may be used instead of nut eero. ^ Salt.
Salt. % Milk. Onion. 4. 2 cups. onion. add and cook NUT CERO STEW Nut cero. Rub the flour smooth with water. Parsley. and Thicken to proper con- boil until the celery is cooked. and parsley. Tomatoes. teaspoon. Cut the potatoes and nuttolene until the potatoes are done. season with onion and salt. to the boiling tomatoes. or forced through a food cutter or vegetable press. 1 pint. Celery. minced.ENTREES 93 in half-inch cubes. add to the other ingredients. teaspoon. sistency with a little flom* thickening. strained. pound. which have been chopped. % % Break the nuttolene into irregular pieces with a fork. Eggs. hard-boiled. W^ Water. 2. i/4 cup. 2 cups. NUTTOLENE A LA CREME Nuttolene. and add to the hot milk. and mix with the hard-boiled eggs. Pastry flour. Add salt. Salt. Put this sauce and the prepared nuttolene Salt . grated. Eggs. i/^ cup. Pour this over two beaten eggs. Mince the nut cero. 1 pound. chopped.
NUTTOLENE IN CREAM Place sliced nuttolene in a granite baking pan. and bake in a moderate oven until bubbling through and browned on top. over Pour little cream sauce enough grated onion. Sprinkle with fine bread crumbs. it to cover.94 in layers into a VEGETAEIAN COOK BOOK pudding all dish. and bake. finishing with the sauce. Season with a .
and the vegetables are not so liable to rot. and in such a form as to be easily assimilated. is applied to such (grains. all vegetables. Vegetables that have been touched with frost should be kept in a perfectly dark place for some days. celery. begin to lose bulk and flavor as soon as re- moved from the ground. and fruits excepted) as are cultivated and used for food. for notwithstanding anything that may be said to the contrary. beans. Vegetables should be fresh when used. and amount of proteid. nuts. carrots.VEGETABLES The term "vegetable. For weak stomachs they are more easily digested in the form of purees and soups. potatoes. plants Starchy vegetables. Those which are most easily affected are cabbage. The kind that suffer least in this respect are beets. supply energy and heat. is The frost thus drawn out slowly. used in building and repairing tissue. 7 (97) . with the outer indigestilentils contain a large ble covering removed. and are therefore used in place of meat. etc. and give necessary bulk to the food." as here used. fruits. whether roots. They should be judiciously comGreen vegetables bined with nuts. as potatoes. lettuce. and grains. asparagus. or any other kind. and others similar. minerals in salts and other necessary to are rich potash the system. leaves. Peas.
thoroughly in cold water. and in some instances destroys both color and flavor. and makes tough. as the salt it hardens the outer covering of the skin. Those containing sugar. therefore the time-tables given for cooking serve only as approximate guides. celery. The time required to cook a vegetable varies with its age and freshness . etc. cover with cold water. To judge when done. as high heat destroys their color. as green peas. lose some of their sweetness by standing. longer. shelled beans. and also sets the color in vegetables. Salt hardens water. as they do not boil tender so readily in hard water. rapidly boil- cooked in uncovered vessels. till perfectly tender.98 VEGETARIAN COOK BOOK GENERAL DIRECTIONS FOR VEGETABLES sible Fresh green vegetables should be cooked as soon as posafter being gathered. but no If vegetables are cooked too long. Most vegetables should be put into ing water. Wash time before cooking. Cook the vegetables rapidly. as this toughens them. but unless wilted do not It is better not to prepare fresh green vegetables until they are needed. Delicate vegetables. they wiU retain a better color. and appearance are all impaired. For peas and beans do not add salt to the water until they are nearly done. and test by piercing with a fork. In no instance permit them to steep in the warm water. should be cooked in as little water as possible. but if they must be prepared some soak. as corn and peas. watch carefully. flavor. 'and if fresh. toward . color. Corn should not be boiled in salt water.
POTATOES Preeminent among vegetables stands the potato.: VEGETABLES the last the water being allowed to boil just 99 away till there is enough is left to moisten. and escaping with the steam when they are baked. as cabbage. the starch changes to dextrin or gum. the water in which onions are cooked or should be cooked in a generous quantity of water. add one half teaspoonful of sugar. add a rounding teaspoonful of butter. and half a level teaspoonful of salt. rendering the potato more waxy when cooked: and the sugar then formed makes them . peas. or two cups of vegetables mashed or sliced. Add milk or the vegetable liquid when additional moisture is required. passing into the water Avhen the potatoes are boiled. and may be changed one more times. To beans. the greater portion of which lies near the skin. In the spring. New potatoes may be compared to unripe fruit. as the starch grains are not fully matured. Strongly flavored vegetables. Potatoes are at their best in the fall. and they keep well during the Avinter. with a small quantity of albumen and mineral salts. cooking saved. This bitter principle is set free by heat. onions. Potatoes also contain an acid juice. and squash. The solid matter of potatoes consists largely of starch. when germination commences. In this manner all the de- sirable soluble matter that may have been drawn out in etc.. The general rule for seasoning vegetables is as follows To two cups small whole vegetables.
whether boiled or baked. if of a good size. when potatoes are shriveled and gummy. one to three hours in winter and spring. VEGETARIAN COOK BOOK When potatoes are frozen. and should be served promptly when done. and kept from touching one another in the oven or dish. soaking improves them. When pared. and makes them soaking is less sticky. or if convenient. BAKED POTATOES Potatoes are either baked in their jackets or peeled. as the water absorbed dissolves the gam. keeping them covered. they should be baked in a dish. At other times. long undesirable. tlie same change takes In the spring. place. press through a colander. in either case they should not be exposed to a fierce heat. as thereby a great deal of the vegetable is scorched and They should be frequently turned rendered uneatable. If and let set in the kettle for a few minutes. and allow the moisture to escape. as they thus become sodden and clammy. while baking. shaking the kettle tender. and oil of some kind added. when Mash with a wire po- tato masher. in a closely covered dish. but cover with a folded napkin.100 sweeter. drain boil or steam six or eight large potatoes. occasionally to prevent scorching. MASHED POTATOES Pare and boiled. Never serve potatoes. . They require about forty-five minutes to one hour to bake. to prevent their being burned. Soak about half an hour in the fall.
until light and fluffy. 2 Potatoes. put in a baking pan. Eggs. SCALLOPED POTATOES NO. Milk sufficient to cover. and bake till the potatoes are tender. melted. Salt. Butter. Butter. Heap up on a plate. and brown lightly. and add a layer of crumbs. 2 cups. press a and send to the table hot. prepared as for mashed potatoes. SCALLOPED POTATOES Potatoes. I/2 cup. Salt. yolks and whites beaten separately. NO. and sprinkle with a little salt and a few small pieces of butter. last. a lump of butter. Crumbs. Thin cream sauce. boiled.VEGETABLES 101 sufficient add salt. or wooden spoon. Cream or milk. put into greased pans. cold. sliced. . Mix and beat up thoroughly. lump of butter into the top. 2. 2 tablespoons. mixed with tablespoon of flour. 6. Cut the potatoes into even slices. POTATO PUFFS Potatoes. Whip with the batter whip. and bake a light brown. brush with beaten egg. and hot milk to moisten thoroughly. 1 medium size. Remove the cover. Cover. Pour the milk and flour mixture over. folding in the beaten whites Make into balls.
Cream. and till done. Salt. they will yield to In a saucepan have ready some butter gentle pressure. Milk.102 VEGETARIAN COOK BOOK Place in alternate layers in a pan. add the mixture. and Drain the potatoes. boil briskly Scrape the potatoes. and serve. NEW POTATOES AND CREAM New Salt. and serve. and thick. Butter. potatoes. Parsley. the side of the kettle with a fork. Flour. Bake until brown. finely chopped. Stir until smooth . hot but not boiling. and add the potatoes. Press against. Parsley. and cream. Shake over sliced. and drop into boiling water. but no more. and sprinkle the top with ground bread crumbs. Salt. boiled. Pour into a deep dish. Butter. put over hot salt. Heat the milk. 2 cups. 1 tablespoon. the fire until the potatoes are heated through. if done. water a minute or two. cold. a little green parsley. POTATOES A LA CEEME Potatoes. and a very little finely chopped parsley. and add flour thickening and butter.
POTATOES A LA DELMONICO
Cut the potatoes with a vegetable cutter into small balls Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the stew-pan covered, and shake occasionally, until they are quite done, which will be in about an hour.
about the size of marbles.
POTATOES AU GRATIN
Place in a greased granite pan a half-inch layer of
potatoes, sprinkle with bread crumbs,
with a layer of cottage cheese; sprinkle again with bread crumbs, cover with a liberal portion of thick cream, and
bake until well browned. A good method of using up cold mashed potatoes, is to place them in a pan as directed above, cover with bread crumbs and cream, and bake until well set.
Bake potatoes until done, cut in two with a sharp knife, remove the white portion with a spoon, add salt and cream, and mash well; refill, place the halves together, and wrap with tissue paper and twist the ends so as to hold the potato together tightly. The ends of the paper may be first cut in such a manner as to leave a fringe. Another way of serving them is to cut in two lengthwise, and proceed as directed above, with this exception, that instead
of placing the halves together, each half utes before
the beaten white of egg, and set in the oven for a few minit is
VEGETARIAN COOK BOOK
but such potatoes should be ground through a mill or forced through a colander before they are formed into
be rolled in
bread crumbs, or egg
and then bread crumbs, or may be browned in the oven
steamed), mash well, adding salt and only a small portion of cream.
as suggested above.
Cream, 14 cup.
When the potatoes are steamed, mash well, and add salt and cream, then the beaten eggs. Drop from a spoon onto an oiled granite pan, and bake in a quick oven.
BROWNED POTATOES WITH EOAST
place in the center of a granite pan; put the peeled pota-
on both sides of this, and add a thin brown gravy. in a moderate oven, basting the potatoes occasionally
with the gravy.
cooks partially cook their potatoes
before proceeding as suggested above.
HASHED BROWNED POTATOES
Mince cold boiled or baked potatoes, place in baking
pan, and cover with rich milk or cream to which has been
salt to season the potatoes;
allow to bake
slowly until well browned.
Prepare as for hashed browned, with the addition of minced parsley and onion,
Peel medium-sized potatoes, place in greased baking
salt, dredge with flour, cover with hot water, and bake until the water has nearly all evaporated and the potatoes are done.
pan, season with butter and
TOMATO HOLLAND AISE POTATOES
Tomatoes, strained, 1 cup.
Water, 2 cups.
Dice the potatoes, and place in a granite pan; add
and cover with the tomato and water;
bake until tender.
VEGETAEIAN COOK BOOK
POTATOES STEWED WITH CELERY
Potatoes, diced, raw, 2 parts. Celery, minced, 1 part.
Stew the celery and potatoes until tender, season with salt and cream, thicken slightly, and serve.
NEW POTATOES AKD PEAS
Boil or steam the
the juice, and add
new potatoes, stew the new potatoes and peas
sauce; season and serve.
Steam the potatoes until tender. Add salt to the eggs, and beat until well blended. Drop the potatoes into the
eggs, then lift out, place in a greased pan, set at once in
a hot oven, and bake until well glazed.
MASHED POTATOES AND CARROTS
Potatoes, medium size, 4 Carrots, medium size, 4.
Slice the carrots very thin, cut the potatoes in quarters,
and steam until tender mash butter, and serve.
together, season with salt
more frequently served baked,
also be steamed,
a baking pan, sprinkled with oil or melted butter,
Small white beans, 2 cups. Protose, if desired. Molasses, 1 teaspoon.
Clean the beans, soak in cold water one hour, drain, add
fresh water, season with salt
and molasses, put into a
ered jar with plenty of water; bake overnight in a slow
done, the beans should be whole, dry, and
mealy, and of a rich brown color.
If desired, a
This can only be ob-
tained by baking the beans several hours in a slow oven.
chopped protose may be added.
PUEEE OF BEANS
Follow the directions given for puree of peas.
the required quantity of navy, lima, kidney, or
to cook in plenty of boiling water;
VEGETARIAN COOK BOOK
they are swollen, then put them where they will cooked; season just before they finish cooking.
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
Drain the broth from stewed beans, press them through a sieve, add cream, and reheat.
Fresh shelled lima beans, 2 cups. Sweet corn, 2 ears. Cream, cup. Butter, size of an egg.
in a pot with cold water, rather more than them; cook from thirty to forty-five minutes. Scrape the kernels from two ears of young sweet corn, add to beans, and boil for fifteen minutes then season with Serve hot. salt, butter, and cream.
Put the beans
PLAIN BOILED STRING-BEANS
the ends of beans, and string; wash thorcut
them in two drop
into boiling water,
boil till tender.
and season with
preferred, drain off the juice, salt to taste,
hot, rich milk,
NEW LIMA BEANS
Shell, wash, cook in hot
sufficient to cover, sea-
son with cream and
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
water should remain.
with butter, and add more
sometimes an improvement.
the peas are older, half a cup of milk or cream,
sufficient flour to thicken, is considered
teaspoonful of finely minced parsley cooked with
peas imparts to them a very delicious flavor.
Being free from the outside hull, split peas cook very Wash, and set to cook in hot water; boil carefully, and watch closely that they do not stick season and serve. Split peas are usually used in soups and purees.
VEGETARIAN COOK BOOK
PUREE OF PEAS
Peas, fresh, 2 cups (or dry, 1 cup).
Butter, 1 tablespoon.
or milk, iy2 cups.
Flour, 1 level tablespoon.
Salt, 1 teaspoon.
Put the peas to cook in cold water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to Put the butter in a saucepan; when being careful not to scorch; pour melted, 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.
LENTILS, ORIENTAL STYLE
Lentils, 1 cup.
Salt, 1 level teaspoon.
Rice, boiled, 1 cup.
Onion, finely shredded,
the lentils well, and cook in boiling water
oil into 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, salt, and
if brown. STEWED GREEN CORN Green corn. for from six to eight hours. Sea- son with butter and salt. BOILED PEANUTS Select fresh shelled peanuts. 2. wash well in several warm waters. Put now out the chaff. 1 cup. Wash the lentils. i^medium oven Place in a long enough to loosen the skin but not long enough to and rub on a washboard. Butter. Salt. Passed through a fine colander and well salted. 3 cups. 1 cup. and boil tender. Onions. winimperfect nuts.VEQETABLES 111 LENTILS WITH ONIONS Lentils. Milk. Butter. more or less. as for beans. they make an excellent spread for bread. . put to cook in a saucepan with the till onions in plenty of cold water. and serve. or until tender. They may be partially cooked on the stove. discard all . Sugar. and then be baked with tomato. and soak overnight cook in the same water in which they are soaked. in a cloth bag. desired.
for if boiled too long. the If the corn is com flavor is impaired. through a fine colander. or canned com. minutes. place in a medium oven. KORNLET Press corn that has been cut from the cob. NOVELTY BAKED CORN Strip the husks of the corn down so that all the silks Cut out any imperfections. not very sweet. add one fourth cup of sugar to the water in which it is boiled. cook from ten to fifteen Stir frequently. and its done.112 VEGETARIAN COOK BOOK Husk and clean as for boiling com. and bake until tender. Place the milk in a granite saucepan. With a sharp knife cut off the top of the grain. boiling. remaining When cut in this way. moisture. and when close to the cob . put into fresh boilCook only till hardens. and it loses its raw taste. the corn is the than when the grains are cut close to the much more juicy cob. with salt and sugar. remove the silk. and wrap the ear with twine. add the butter and corn. or until BOILED GREEN CORN Strip off the husk. replace the husks. season and . being careful not to cut too and with the back of the knife press out pulp. It may be found best to place a pan of water in the oven to add can be removed. Wipe with a cloth. The addition of a small amount of milk or lemon juice to the water in which the com is boiled improves the color. ing water. season to taste. mill with a fine die. or grind through a vegetable serve. and cook ten to twenty minutes.
Butter. SCRAMBLED TOMATOES Tomatoes. place in granite baking pan. allow to stand few minutes for enough juice to run out in which to cook them. and heat. BAKED TOMATOES slice uniform size. Butter. or in granite pan in oven. stew slowly for a few minutes. Select tomatoes of STEWED TOMATOES AND CORN Cut corn from the cob and stew with fresh tomatoes. in a granite stew-pan for a SCALLOPED TOMATOES Add or salt broken bread or crackers to stewed tomatoes . Season and serve. and bake under cover. and remove a from one end. Eggs. season. on each tomato place a small piece of butter and a little grated onion. wash. sprinkle with salt.VEGETABLES 113 STEWED TOMATOES and quarter the tomatoes. . and serve. may be added to taste. sugar. Salt. 6. or add canned corn to stewed tomatoes. "Wash. 3. cook in double boiler. peel.
and serve. and bake under cover until done. and used instead of the white sauce if preferred. beat up eggs. and cook in boiling salted water. seasoned with a little butter. White sauce.114 VEGETiiJElIAN COOK BOOK Remove the skins from six tomatoes. Heat well. Sliced may be added and baked with the . and steam until done. place in medium protose or nuttolene parsnips. stir. being careful to remove If the stalks are large. cover with thin brown gravy. Cut the celery into half-inch lengths. place in oiled granite pan. turn them into the saucepan with the tomatoes. and cut tliem up in a sancepan. which should be nearly filled with cold water. 6. When tender. Wash thoroughly. divide all specks and blemishes. 2 cups. and allowing them time to get thoroughly done. PARSNIPS ON BROWN GRAVY Peel young parsnips. them lengthwise into two or three pieces. When you suf- ficiently boiled. Place base downward in a celery glass. and just before serve. tender stalks. The liquid drained from the celery may be thickened. Add a little butter and salt. CELERY Cut off all the roots and remove all the decayed and outside leaves. STEWED CELERY Celery. drain. hot oven. and pour over this the sauce.
drain. CARROTS A LA CREME Clean carrots. and until they are soft. then cover closely. When they are done. salt to taste. and pour over sauce to cover. and let simmer till done.. VEGETABLES 115 BAKED PARSNIPS Scrape and cut in half lengthwise. and bake a rich brown. and boil in a little salted sufficient water until tender. boiling water to cook them . put in a shallow baking pan. Add a little butter season with salt. put a few pieces of chopped butter or a sugar. sprinkle lightly with cream to about half cover. stirring often to prevent burning. season with salt. and boil till tender. they will be of a light straw-color. egg STEWED PARSNIPS After washing the parsnips. cut in slices about half an inch thick. . slice them about half an inch thick put them in a saucepan containing barely enough . PARSNIPS IN EGG SAUCE Clean and cut into small dice. little cooking oil pour over sufficient on top. and deliciously sweet. and parboil in salted water. retaining all the nutriment of the vegetable. Drain. pour over them some hot rich milk. add a tablespoonful of butter. and stew them until the water has cooked away.
where they wiU keep hot but not . HOLLAND BOILED TURNIPS Turnips. cut in slices about half an inch thick.116 VEGETAEIAN COOK BOOK CARROTS WITH EGG SAUCE Clean carrots. press through a colander. and boil in salted water until tender. Boil the turnips tender in just enough salted water to prevent burning. 1. large. and boil until tender. Turnips may be cooked and mashed the same as potakeeping them as dry as possible. cut into slices. drain. . and MASHED TURNIPS toes. cut in %-ineh dice. The addition of a little sugar is by some considered an improvement. Egg. Serve as mashed potatoes. add egg and serve. YOUNG TURNIPS Cut into half -inch dice. and season with a little salt and cream. 1 quart. till Lemon. PUREE OF CARROTS Clean young carrots. 1. or with broiled or braized protose as an entree. sauce. Butter. % cup. drain. drain. Drain. and set in a covered dish on the side of the range. and boil till tender add a small lump of butter and a little salt.
Serve a spoonthe juice of the lemon. like potatoes. Take out. tie in Wash well. by parboiling the asparagus for four or five minutes. and cut into lengths of about two inches. and place on a cloth near the fire to dry. and put into enough rapidly boiling salted Allow a teaspoonful of salt to each quart Cook uncovered from twenty to thirty minutes. and boil till done. and a little salt. or break the tough lower stalks as far as they will snap. add the beaten yolk of the egg. and finish cooking. 1 Asparagus. bundles. contains a bitter alkaloid. place in a saucepan of boiling salted water. ASPARAGUS POMPADOUR Wash the asparagus carefully. and often imparts This may be remedied to it a very unpleasant flavor. The asparagus may be neatly arranged on hot toast and covered with white cream sauce. spread with salt and butter. remove the string.VEGETABLES burn. if preferred. Drain. add more hot water. water to cover. and serve immediately on toast. . which is drawn into the water in cooking. 2 off Scrape the stalk ends of the asparagus. or till perfectly tender. ASPARAGUS NO. of water. ful of this sauce over each order of turnip. 117 Melt the butter. Then ASPARAGUS NO. drain.
and twenty minutes. and put into a baking butter tin with and salt. lengths. Peas. and pour this over the asparagus. add sufficient rich milk or cream to make a gravy. Flour. Drain. season with salt. let come to a boil.118 VEGETARIAN COOK BOOK STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch and put into enough boiling water to cover. Cream. Rich milk or cream. add sufficient rich milk or cream . Salt. 1 tablespoon. ASPARAGUS WITH GREEN PEAS Asparagus. lengths. Boil till tender. Bake until the eggs are set. to Break the tender parts of the asparagus into one-inch and put with the peas into boiling water enough cover. Butter. Salt. Eggs. 4. 2 tablespoons. 2 cups. and serve. Boil till tender. boil about Cut the tender tops from a bunch of asparagus. 2 cups. Beat the whites and yolks of the eggs separately. ASPARAGUS WITH EGGS Asparagus. thicken with flour. add the cream.
and beat up with a fork. SCALLOPED EGGPLANT NO. drain in colander. bake granite pan. Bread crumbs. Salt. divide or quarter. and bake. season with salt. divide. let come and serve. .refill the shell. Mix all together. BAKED EGGPLANT Slice the eggplant thick. flour. Tomatoes. add bread crumbs and cream. strained. roll in immerse in salted milk. and an egg yolk.VEGETABLES to 119 make a gravy. cook in boiling water until tender. salt. 2 Eggplant. Serve in shell. scrape out the mside. season with salt. then buttered bread crumbs. bread crumbs. and Place on oiled pans. and bake with cut side up. 1 cup. the yolk of an egg. add cream. EGGPLANT BAKED IN SHELL Cook whole in boiling water. 1 Pare. 2 cups. thicken with to a boil. sprinkle with oil. in a SCALLOPED EGGPLANT NO. Sage. and bake. Butter. and. mashed. if desired.
Cook in sufficient boiling water to cover. When tender. SCALLOPED VEGETABLE OYSTERS Vegetable oysters. and put into cold water to prevent discoloration. cut in %-inch Milk. boil in enough water to prevent scorchBoil a few ing. then another layer of each. Onion. Butter. till of cold water light brown. slice. minutes longer. cut in thin slices. and put into plenty ready to use. 1 Salsify. and bake a Wash. OR VEGETABLE OYSTERS slices. When ready to cook. Rich cream sauce. 1 head. to prevent discoloration. let them get salt. STEWED CABBAGE Cabbage. and serve. 2 cups. Wash and scrape the salsify. drain. but do not too in baking pan. . Salt. Salt when they begin to get tender. scrape. Salt. Drain. Sprinkle the top with sifted bread crumbs. 3 cups. Sifted bread crumbs. sliced. Salt to taste. 1. 1 tablespoon. a or remove with a skimmer.120 VEGETARIAN COOK BOOK STEWED SALSIFY. putting a layer then a little rich cream sauce. let simmer a few minutes. quart. add the milk and butter.
. 1 teaspoon. Put a layer of the cabbage into a baking pan. and chop fine. 1 head. let stew until tender. and put into a it stew-pan with enough chopped tomato to give tart taste. the cabbage in rather fine pieces. cover with hot and cook until seasoned. 121 in a stew-pan and place salt. sprinkle with a and cover this with finely broken fresh bread crumbs. CABBAGE STEWED WITH TOMATO Slice and wash a good sound cabbage. and serve hot. Cream.VEGETABLES Slice the onion veiy fine. and then pour in the cream. I14 cups. tender. Butter. drain. it in a stew-pan with butter . water to cook. Repeat. chop the cabbage fine. Flour. CABBAGE AND CREAM Cabbage. Add and stew slowly used if desired. and a little salt add the flour. Strained tomatoes may be sufficient SCALLOPED CABBAGE Wash and chop little salt. water. Stir till the cabbage and cream are thoroughly mixed. place stirring well. and pour over sufficient milk or cream to . cool. 2 tablespoons. Parboil the cabbage. Salt. and add to the onion. Cook about thirty or forty minutes. a decidedly Season with till salt.
boiled. and melted butter. 1. NO. in a vessel that does not BAKED CABBAGE Wash and chop cabbage. Salt. and cook easily burn. and well cooked. Lemon juice. 2 cups. Cut the cabbage lemon juice. Water. HOLLAND CREAM CABBAGE Cabbage. add water. cabbage. pan. Salt. Eggs. and boil twenty minutes. fine. Brown sauce. 2. cold. is Cover. Crumbs. and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. sprinkle with salt. bake in a moderate oven till the cabbage More milk may be added if necessary. add a Drain. 2 Cabbage. . Bake until the custard is nicely set.122 VEGETARIAN COOK BOOK thorouglily moisten and cover the crumbs. BAKED CABBAGE Butter. 1 rather fine the required quantity of Put into a stew-pan with boiling water. browned. well-beaten. put in a baking little salt. Egg. Mix this with the till tender. 2 tablespoons. NO. Beat the eggs well. and let stand a few minutes before using. Butter.
arrange in a baking dish. and boil till tender. and the well- beaten egg. when done. Toss frequently. sauce. and press dry. season with salt. Clean a nice young head of cabbage. salt. Stir thoroughly. when done. cut out the and shred fine. fresh sprouts. BRUSSELS SPROUTS SAUTfi Prepare as for plain boiled. drain. Mix with it a piece of butter. and serve hot.VEGETABLES 123 Eub sufficient cold boiled cabbage through a sieve or colander. Cook in salted water Pour off the water serve with butter or cream . Put in cold. quarter. season with salt. and moisten till with oil and rich milk. drain partly. pour brown sauce around the base. and serve. cut off the stem side leaves. drain and press dry. end and outand wash in cold water. put in a stew-pan. Butter a pudding dish of suitable size. drain. press in the cabTurn out on a hot bage. Serve hot with mashed potato. line with browned crumbs. BRUSSELS SPROUTS PLAIN Select nice. dish. and bake in a moderate oven. leaving enough juice to make the cabbage moist. till tender. salted water for half an hour. add lemon juice and a little butter or oil. and cook well heated through. sprinkle with bread . BRUSSELS SPROUTS BAKED WITH CRUMBS Prepare as for plain boiled. HOT SLAW heart.
and soak in cold salted water thirty minutes or more. and pour over in the oven till a thin cream or egg sauce. cook or steam tender drain. let come to a and thicken with a tablespoonful of flour rubbed smooth in a little water. serve . stew together for a serve. and serve with cream or butter sauce. and BOILED CAULIFLOWER. the outside leaves. . few minutes. add a little oil or hot cream. rich milk or cream. remove. wash. drain. : boil. Pour this over the cauliflower. to The addition of milk to the water will help keep the cauliflower white. STEWED CAULIFLOWER till Prepare as for plain boiled cauliflower. salt to taste. and pour over it some .124 VEGETAEIAN COOK BOOK it crumbs. and serve. place in a bake Over this pour thin cream sauce. and brown in the oven. re- move from the water. When ready to serve. PLAIN Remove the head. and sprinkle with fine bread crumbs. CAULIFLOWER WITH TOMATO SAUCE Prepare as for stewed cauliflower and when done. put in a stew-pan. with tomato sauce. BROWNED CAULIFLOWER pan. Sauce Strain a pint of stewed tomatoes. Bake nicely browned. Prepare as for boiled cauliflower. and cook slowly in boiling water until tender. cut the stalk one inch from split.
BAKED ONIONS Onions. Salt. Flour. If there too much liquid on the onions. NO. drain off before adding Select small onions. Cream. leaving enough of the stem end on to hold the onion intact while cooking. BAKED ONIONS Peel and wash onions of NO. 2 6. any other seasoning. Crumbs. peel. Salt. sprinkle with salt. the onion jectionable as an article of food. wash. as important a place in cooking as does salt or is not obit fills Judiciously used. In each make in the three diametrical incisions about half way down blow end. cream. is and cook until add cream. BOILED ONIONS Onions. Fill a baking pan with these. This liquid is desirable for flavoring soup. done. . 1 medium size. and thicken with flour. and bake tender. cover with another pan. parboil. Milk. large. Butter. until add hot water.VEGETABLES 125 ONIONS Contrary to the opinion of many. place on each a small piece of butter.
and boil till tender. Cover with bread crumbs. and repeat v/ith other layers of onions. let it stand and drain a few minutes. ONIONS AU GRATIN Peel. Bake in to cut off the root end. add salt. butter. Mash. Season with salt and sage. being careful not Take out the inside of the onion. Cover SUMMER SQUASH Wash and cut may be as dry as Cook in the steamer. beaten egg. On these sprinkle a this bread crumbs. or water and milk mixed in equal proportions. and place a layer in a little salt and a few with good cream sauce. work them up with a little butter into a paste. When . that it done. and bake in a moderate oven. bread crumbs. shaking it occasionally. and fill the hole with a mixture of bread crumbs.126 VEGETARIAN COOK BOOK Put onions into a saucepan of water. and a little milk. in pieces. granite pan. STUFFED ONIONS Peel the desired number of onions. Parboil in salted water. oven until brown. wash. drain. When done so that they can be easily mashed. possible. and a little cream. Finish with a layer of cream gravy and bread crumbs. and salt. and slice the desired amount of onions. until the onions are all used. and season with salt.
Wash and clean carefully with a brush. Serve . young. the roots will bleed. in the shell or it may be peeled before baking. put in cold water. . pare. tender beet tops. BAKED WINTER SQUASH (HUBBARD) with a Cut into pieces of desired size. boil or steam. butter. according to age and size. cream sauce. and bake until done. beets. CREAM SUMMER SQUASH to Cut the squash in cubes. drain. old beets require three or four hours.VEGETABLES 127 MASHED WINTER SQUASH (HUBBARD) Cut the squash. through a colander. sprinkle little sugar and salt. and mash or press the steamer. BEET GREENS Wash drain. and a little sweet cream. juice or season with butter or oil. sugar. rub off the skins. Young beets will cook in are ready for use. chop fine. strain. Season with salt. boil in salted and water till tender . and serve. and they all particles of dirt. They may be boiled an hour. remove seeds. to remove or steamed. and put into Cook until soft. and the color will be impaired. and add BEETS Select young red root. cleaning thoroughly. wash. remove. When done. Cut off the tops half an inch from the If cut too close. and serve with lemon cream. Beat weU. remove seeds.
1 cup. Boil in salted water until tender. and let soak in cold water two or make them fresh and crisp. tie in bunches. wash thor- oughly. cut the band. Cream. Cook the beets in salted water till tender. Heat well. Potatoes. Salt. made by thickening the milk or cream with the flour rubbed in the butter. and season with salt and Pour over a little cream. Beets. and stir occasionally. 1 tablespoon. When thoroughly Chop butter. YOUNG BEETS Cream or milk. Flour. serve. 1 tablespoon. cold. beets and potatoes fine. 2 cups. . and cut into dice. 2 cups. boiled. heated through. and serve at once. BEET AND POTATO HASH Beets. Put on the stove in a covered saucepan. serve as asparagus on a platter with butter sauce. boiled. Butter. Serve with cream sauce. Butter. remove skins.128 VEGETARIAN COOK BOOK BEET STALKS WITH BUTTER SAUCE Take some beet three hours to stalks. cut off tlie leaves. cold.
bake in a slow oven from two to six hours.VEGETABLES 129 BEETS AND POTATOES tender. until nicely browned. Oil. Water. 2 cups. SPINACH remove the 9 Trim the spinach. BAKED BEETS Select young. Salt. Bake Boil young beets slice. remove the skins. 2 pounds. pour over the beets. 6 tablespoons. 2 tablespoons. and thickening the same with the flour braided with a little Add the coloring. season with salt. and serve. smooth. and wash in three or four waters to Cook in boiling water about twenty mingrit. 1 teaspoon. peel. when done. and serve in a sauce juice. red beets of uniform size. Flour. clean thoroughly. and new potatoes separately until and put in alternate layers in a baking dish. . STEWED YOUNG BEETS Beets. Lemon juice. 2 teaspoons. Red Steam or lemon coloring. the water. and dress with lemon juice or cream sauce. cut in eighths or quarters. boil the beets until tender. made by heating water. oil. Peel. and salt. and moisten with rich milk.
put into a saucepan with butter and salt. with peas. turn into a colander. which will re- quire four or five hours. beans. To cook the former. wash well in several waters. and slightly thickened with as a vegetable. Turn into a vegetable dish. and make a desirable change in one's dietary. CREAMED CHESTNUTS Boil or steam the chestnuts till tender. one known as the globe. flour. Serve with mayonnaise. ARTICHOKES There are two or burr. . Serve STEWED GARBANZOS legume family.130 utes. drain. Chop fine. Pour this over the chestnuts. and press well. round off the bottom. and the other as the Jerusalem artichoke. stirring it all the time. wash well. seasoned with butter. set on the fire. They are no more expensive than lentils. Do not cover tlie vessel while When tender. Boil in salted water. shape. purveyor. VEGETARIAN COOK BOOK removing the scum. flower. like other mash when pressed between the thumb Soak over night. and remove the outer leaves. Make a cream sauce of milk or cream. and garnish with slices of hard-boiled eggs. varieties. but should and finger. cooking slowly until tender. and start to cook in cold water. cooking. Garbanzos belong They have a meaty flavor distinct to themselves. and can be obtained by any to the etc. and cook till quite dry. They do not cook soft when done. legumes. cut off the tips.
. Etc. Entrees.SAUCES For Vegetables.
stirring constantly. Flour. HOLLANDAISE SAUCE Butter. minced. 2 tablespoons. Water. and bake of the desired consistency. Flour. Boil. Salt. nutmeg. Season with salt. Beat slowly and thoroughly together. one at a time. and salt together until smooth. cover. the same as for gravy. Nut % Onion. remove from the fire. 2. Egg yolks. 2 tablespoons. and add and the yolks of the eggs. and add the stewed olives. chop BROWN REGENCY SAUCE (For vegetables and roasts) butter. Rub the butter. (133) . and add slowly one and one half cups hot water. Lemon juice. Strain and serve. 3 heaping tablespoons. the stones. cup. 1 tablespoon.OLIVE SAUCE Take one fourth cup of ripe olives. Nutmeg. flour. Mix all together. Strain through a colander. and after extracting fine. 1 tablespoon. the lemon juice. 1% quarts. 1 tablespoon. Brown together a little olive oil and flour. browned. Salt. Stew for two or three hours in water enough to cover well. till put in an enameled baking pan. Sage.
salt. 2 tablespoons. teaspoon. Flour. and onions into a stew- is a golden brown. Bay leaves. 1 quart.134 VEGETARIAN COOK BOOK SAUCE IMPERIAL ^ Tomatoes. 2 tablespoons. WHITE CREAM SAUCE FOR VEGETABLES Butter. Put the oil. Lemon. 2 rounding tablespoons. Salt. 2. The chopped may be added just before serving. and let pan. Sugar. Flour. Onion. set on the range. and serve. being careful not to burn. Milk. where must not Serve with protose or meat substitutes. % Lemon Mix all together. medium. 1. I/2 cup. Cooking oil. parsley. % . add the lemon and tomato. juice. 1 tablespoon. parsley Strain. and cook until the onion stew half an hour. then add the flour. 1 rounding tablespoon. and set on the side of the range it the sugar will melt and the sauce be hot. if desired. 14. 1-3 cup. let cook a few minutes. but get too hot. MINT SAUCE Mint. bay leaves. stewed. 2 cups. Salt. chopped. Parsley. cup.
Mix the flour to a smooth cream in a little milk. Flour. add the flour. 1. minced. Half milk and half broth of the vegetables if may be used desired. If a richer sauce is desired. heat the cream and remainder of the milk. Salt to taste. 2. 1 heaped tablespoon Milk. enough to mix the flour smooth. strained. Butter. 21/2 cups. 1 Egg yolks. flour.SAUCES 135 until well blended but not Melt the butter in a saucepan. PROTOSE SAUCE -^ Water. Tomato. the beaten yolks of one or two eggs may be added. . EGG SAUCE Cream sauce. Protose. 2 rounded tablespoons. pint. and add to the cream sauce. I/2 cup. White Celery Salt. gradually. pour in the milk . and cook browned. 14 cup. minced. unless the broth has a bitter or otherwise obis jectionable taste. 1 tablespoon. Onion. 2 cups. 1 rounded tablespoon. and stir until boiling well then salt. mixing thoroughly. Flour. small. Beat the yolks. CREAM SAUCE Cream. and thicken with the flour. as sometimes the case with asparagus. browned. salt.
large. add the protose. enough to pour readily. stewed. Use plenty of salt to season. When it boils. IDEAL CHILLI SAUCE Tomatoes. and serve. 1. Salt to taste. add to the water. butter. 1 tablespoon. Serve with croquettes. Water. thicken with a little flour it rubbed brings smooth in water. 1% Emulsify the butter in the tomato. Nut butter. Tomatoes. 1 quart. . Strain through a sieve. add salt . 1 quart. and celery salt. and let simmer ten or fifteen minutes. Let cook a few minutes. and thicken with the browned and white flour rubbed The thickening should be thin smooth in the tomato. and put in a saucepan over the fire. or nuttolene. being careful not to scorch. sliced. and let simmer two or three hours. then place where it will boil. Mix all together. Celery salt. strained. 1 heaped tablespoon. as out the nice flavor of the sauce. iy2 teaspoons. Flour. Onion. and onion in a saucepan and set on the stove when they begin to boil. broiled pro- NUT GRAVY cups.136 VEGETAEIAN COOK BOOK Put the water. Salt. 1 teaspoon. Sugar. tose.
Salt to taste. 2 dessert-spoons. 2 cups. add the hot and cook five minutes. water. 2 tablespoons. Flour. and stir in the hot milk. Heat the oil. . Flour. BROWN GRAVY Oil. and brown. Flour. beating well. ground. 1 cup. and . % Salt. 2 tablespoons. 2 cups. cook well. CREAM BROWN GRAYY Rich milk.SAUCES 137 CREAM TOMATO SAUCE Make a rich tomato sauce. white. browned. Water. Flour. add the flour. 2 cups. Milk. Salt. cup. 1 tablespoon. with a Heat the milk in a double boiler braid the flour together little cold milk. salt. Water. browned. WALNUT GRAVY Walnuts. Flour. 1 cup. 2 tablespoons. and add one fourth part rich cream sauce.
1 quart. Tomatoes. . PARSLEY SAUCE Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce. Pour half the cream into a round-bottom dish. Put the tomatoes into a saucepan over the fire add the onion and salt. sprinkle in the flour. Heat the cream and tomatoes in separate thicken with flour braided with cold water is . In another pan melt the and as it melts. Onion. 2 cups. minced. vessels. stirring till it browns and froths a little. cook until flour done. Mix the tomato pulp with it. TOMATO SAUCE Tomatoes. range. and strain through a sieve. and salt to taste. and when boiling add the walnuts. 1 tablespoon. 1 tablespoon. Flour. Salt. Flour. Butter. strained. CREAM TOMATO SAUCE Cream. boil about twenty minutes. Thicken with the flour. 1 tablespoon. butter. stewed. remove from . Salt. 2 cups.138 VEGETARIAN COOK BOOK Put the water and milk in a saucepan. and it is ready for use.
1 quart. Onion. slowly add the tomato. add the flour. grated. . Heat the oil.SAUCES 139 and while beating. Salt and serve. 1 tablespoon. If it is desired to use skimmed milk. TOMATO GRAVY cup. strained. 3 tablespoons. then the remainder of the cream. and mix with the hot tomato pulp and onion. bro^^Ti. cook five minutes. Oil. ^ Tomatoes. add butter after beating together. Flour.
and eaten raw. from each end. and a thick dice. are included in the list of salads.. taking care not to bruise the leaves. Drain. and wipe dry with a soft towel. and ruin any dressing used. allowing them to stand in cold or iced water until crisp. If they are not thoroughly dried. peas. By combining these left-overs with the favorite dressing. cut into thin slices. salt. but cooked deftly must be cold and perfectly tender. Asparagus. To make celery crisp. Wash salad greens carefully. there is material for a delicious and economical salad. any combination pleasing alike to the eye and ' ' ' ' (143) . let it stand in cold water. Remove a slice thick paring from cucumbers. string-beans. or into half -inch and keep in cold water to which salt and lemon juice have been added. the water will collect in the bottom of the dish. etc. are all well utilized in salads. and keep in a cold place. beets. Pare tomatoes. until ready to serve. to which the somewhat aristocratic name macedoine salad may be given. cauliflower. Freshly all cooked vegetables or left-overs vegetables may be used. and oil. then drain thoroughly. This salad may consist of a few or many kinds of vegetables. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. Keep in a cool place till serving time. and they should always be served crisp and cool.SALADS All green vegetables that are dressed with acid. Sprinkle with chopped ice at serving time.
And it is quite the favorite for lettuce. it may To the dressing of salads one must give utmost care and attention. and if care arrangement. visable during the mixing to set the bowl in a larger one of cracked ice. and thus make more delicate salads. if covered closely. and other vegetables. till One Keep in a cold place mixed with other ingredients. just before it is used. a little cream beaten stiff and dry. This dressing. chicory. only a few really good The French dressing and the mayonnaise are most ones. the palate being permissible. While rules for dressings are innumerable. will keep several days or longer in the ice-box. Chill in the refrigerator both the bowl and In warm weather it is adoil an hour or more before using. but once the knack is acquired. Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or wanted. there are. one may add to the dressing. cresses. and other vegetable salads. As the salad wilts if allowed to stand in the dressjust at the it is ing. celery. after all. generally known. as upon its excellence the success of the dishes principally depends.144 VEGETARIAN COOK BOOK is taken in the be made a very attractive dish. and it is for this reason that frequently made at the table. as it liquefies as soon as . and may be used with potatoes. One essential point is to have all the materials cold. failure fect afterwards is rare. tomatoes. This dressing is used vsdth nut and fruit salads. To tone down the taste of the oil. of the most difficult things to prepare is a permayonnaise. it should not be added till moment of serv- ing. the former being the simplest and most commonly used of all dressings.
2 teaspoons. Serve on lettuce. 1 cup. The acid flavor should not predominate. grated. chopped. ^^ pound. Celery Salt. well. or until well seasoned. Mix all together. 1-8 pound. A mistake frequently is made much in preparing salad dressing acid. Nuttolene. Nuttolene. grated. salt. grated. juice of 2. Lemons. chopped. 1 small teaspoon. 2. fine colander. 2-3 cup. is Just before servnot absorbed. process the term "marinate" is 145 To this applied. VEGETARIAN CHICKEN SALAD Protose. Force the nuttolene through a hard-boiled eggs and parsley. y^ cup. VEGETARIAN SALMON SALAD Carrots. 2 tablespoons. Onion. Celery. pound. grated. Parsley. Salt. Onion. adding mayonnaise dresssing last. pour off all the marinade that add the mayonnaise to the vegetables.SALADS more. and that of using too ing. chopped. hard-boiled. in a cold place. mince the Mix all the ingredients and serve on lettuce leaf with a garnish of a small 10 . Radishes. Eggs. % Mayonnaise. Mayonnaise dressing.
Onion. Eggs. 2. and put with the diced nut cero add the lemon juice and salt to taste. Serve on a bed of lettuce and garnish with sliced tomatoes. chop the onion fine. Celery. cut the celery in one-inch lengths and split fine. 1. NUT CERO SALAD Nut cero. Radishes. Salt. Cook and very dice the carrots. Marinate for one hour. hard-boiled. 2-3 cup. Mix all with the mayonnaise. and then serve on a lettuce leaf. chop the watercress . Lemons. Celery stalk. Salt. Pecan meats may be used in the place of nuttolene. . 2. Carrots. %. 1 pint. garnished with the radishes cut in various shapes. EUSSIAN SALAD Tomatoes.146 VEGETAEIAN COOK BOOK portion of the minced egg and parsley. minced. 2. 2 sprigs. ^^ pound. Mayonnaise. . Watercress. 4. Mince the celery and eggs.
1 cup. minced. gelatine. cup of water. 1 cup. and Serve with mayonnaise. Pour in molds. l^ package. . Add any desirable vegetable salad. Celery hearts. Water. y^ cup. Tomatoes. i/4 ^ package. serve on lettuce leaf with salad dressing. Boil the onion and celery in the tomatoes until the flavor is obtained. 1 pint. COTTAGE CHEESE SALAD Cottage cheese may be served as a salad when garnished with lettuce and mayonnaise. or it may be combined with nuttolene and served as suggested above. TOMATO GELATINE Gelatine. 1 cup. Salt. and mold. When cold. 1 cup. Vegetable gelatine. asparagus. on lettuce leaf. Heat the beet. Asparagus water. and add to the gelatine after dissolving set it in one on ice to cool.SALADS 147 GELATINE SALAD Beet juice. Pea juice. strained. and add to the which should previously be dissolved in one cup of water. then strain. and pea juice. Onion. 1 slice.
The beets should be stirred occasionally. and cover the cut end with salad and slice off the stem end. remove skins. and serve. Salt. Lemon juice. Allow to stand long enough that the Salt the lemon juice. 3 tablespoons. LEMON BEETS Steam or boil beets until tender. fill with a suitable salad. . Press the nuttolene through. and cold on deep salad drain well. dressing or replace the portion cut off. Parsley. form in desired shape. STUFFED TOMATOES Select well-formed tomatoes of uniform size.148 VEGETARIAN COOK BOOK NUT CHEESE Nuttolene. Instead of slicing with a knife. beets will become well seasoned. Serve Dress with French salad dressing. and serve on lettuce leaf. a fine colander. slice thin. add the other ingredients. and add lemon juice slightly diluted with water. Chill. they may be cut with any fancy cutter. minced. Scoop out the contents. so that the ones on top will receive an equal amount of lemon juice. WATEECRESS Remove undesirable crisp parts. 14 pound. Wash and plates. Wash. drop in cold water.
chopped very fine. cup. 1 cup. . Lemon Salt. sugar. and carefully wash to remove every particle of grit. add the salt and the mayonnaise dressing. with the lemon juice. cup. Walnuts. CELERY AND CABBAGE SALAD Celery. cup. juice of Salt. juice. salt. 1. and marinate Drain off the juice. If premay be cut fine before being sent to the CABBAGE SALAD Cabbage. lettuce table. 14 cup. % % Lemon. Mince the celery and cabbage very fine. Place on a plate or in a salad dish. and lemon juice together. and send to the table for each to prepare as preferred. Shake the water off the leaves. A mayonnaise or may be provided for the table. then pour over the walnuts. Cream. I/2 Mayonnaise. 1 tablespoon. lettuce dressing ferred. Beat the cream. Dress with lemon. and salt.SALADS 149 LETTUCE Separate the leaves. 3 cups. chopped. Sugar. and serve. Cabbage. which have been thoroughly mixed. cabbage. or olive oil. II/2 cups.
11/2 cups. Wash long. DANDELION SALAD Wash the dandelion leaves very clean. Mayonnaise. and when till tender. and cut into pieces half an inch Drain. Cauliflower. drained. dry well. the asparagus. and serve on lettuce leaf with cream dressing. Dress with cream salad dressing. put into salad dish with protose cut into dice.150 VEGETAEIAN COOK BOOK ENDIVE SALAD Shred tlie leaves and cores of well-washed endive. and serve. Boil in salted water ASPARAGUS AND CAULIFLOWER SALAD Asparagus tips. Season with salt. ASPARAGUS SALAD Cut cooked asparagus tips into three-inch lengths. cold. garnish with sliced beets. boiled. Salt. boiled and drained. 2 cups. 2 cups. season with French dressing. Serve on a lettuce leaf with mayonnaise. cut in small pieces. Protose. and serve with a French dressing. . li/^ cups. ASPARAGUS AND PROTOSE SALAD Asparagus.
. Mayonnaise. 3. cool. Mix lettuce. celery. l^ cup. 1 cup. in a cool place until ready to serve. 1 tablespoon. 1 cup. Serve on MACEDOINE SALAD This is a mixture of any kind of cooked vegetables. and parsley. Keep in quarters. Steam the potatoes until tender. ENGLISH SALAD Lettuce. cut lengthwise and slice. 1 teaspoon. add salt. juice of 2. and salt to taste. minced. chopped. and serve on lettuce leaves. Lemons. — ice water Slice very thin. onion. salted lemon water if possible — for an' hour. Cover with favorite salad dressing. Onion. Mayonnaise. 1 teaspoon. then fold in the mayonnaise carefully. Salt. and lay in cold. grated. then add mayonnaise. Put plain boiled Brussels sprouts into the ice-chest to Dress with olive oil and lemon juice. and mix well. lettuce. Celery. Parsley. and lemon juice thoroughly. POTATO SALAD Potatoes. chopped. CUCUMBERS Pare.SALADS 151 BRUSSELS SPROUTS SALAD get cold.
Cut protose into half-inch dice add a little salt. Salad dressing. I/2 teaspoon. diced. I/2 cup. cold. blanched. Onion. Crisp celery. Salt. grated and celery cut into the same size as protose. 1 pound. Salt. cut in small dice. Celery salt. finely minced. serve on lettuce Mix thoroughly with mayonnaise. boiled. Lettuce. Stone and chop the also the olives. 1 tablespoon.152 VEGETARIAN COOK BOOK PROTOSE AND CELERY SALAD Protose. celery cut fine. grated. . cut into dice. Celery. li/^ cups. Favorite salad dressing. Lettuce or celery leaves. 1% cups. onion. OLIVE AND ALMOND SALAD Olives. Mix with salad dressing and serve on lettuce. and leaves. Almonds. Add the almonds chopped. 18. finely cut. 1 teaspoon. . 21^ cups. and serve on lettuce leaves or garnish with celery leaves. Celery. 2. Onion. Potatoes. l^^ cups. PROTOSE SALAD Protose. Dress. 1 tablespoon.
hard-boiled. . Serve with favorite dressing. and cut lengthwise in quarters. raw. Dressing. EGG SALAD Eggs. Onions. minced lettuce. and and Boil the beans until tender. Salt. add celery and a small amount of grated onion salt fold in favorite dressing.drain cool. Celery. Lima ^ Boil the beans till tender. drain and cool. Celery. drop in cold water. 1 cup. place these quarters . Nuttolene. peel off shell. 1 cup. nuttolene cut into small dice. 1 cup. 1 cup. lettuce leaf._4. 1 cup. Lettuce. in the center place a spoonful of any sour salad dressing. 1 cup. LIMA BEAN AND CELERY SALAD beans. Eggs. and hard-boiled eggs finely chopped. pound. Add the minced celery. Dressing. finely minced. on a points nearly touching each other. but not overdone. minced. grated. minced.SALADS 153 LIMA BEAN SALAD Lima beans. Hard boil the eggs.
with salad dressing. % cup.154 VEGETARIAN COOK BOOK STUFFED EGGS Eggs. 2 tablespoons. 6. and one fourth cup of cottage cheese also may be included if liked. 6. to which and sour cream. Lettuce leaves. minced protose. cool. serve on lettuce. and slice in rings one fourth inch thick. Olives. slice. Sour cream. and add lemon juice. fine and hard-boiled eggs which have been chopped and mixed with minced parsley. Refill the eggs. cut crosswise. 2 teaspoons. grated onion may be used for those who desire it. Lemon juice. The halves of the white may be filled heaping full and served thus. mix well. drained. Onion. evening the cut portions with narrow strips of lettuce. Protose. . and will loosen. fasten together with toothpicks. canned or stewed. add salt. steam until about half done. Place hard-boiled eggs in cold water. 1 Salt. grated. Oil. ONION SALAD Peel. Mayonnaise. and olives. PEA AND ONION SALAD Peas. Garnish with cut olives or mayonnaise. oil. peel. 4 cups. so that the shells and remove yolks.
Drain the peas. Salad dressing. and mix well. peas. Dressing. 1 cup. .SALADS 155 Set in a cold place. Nuttolene. NUT AND PEA SALAD Walnut meats. and serv^e on let- tuce leaves. Onion. 2 cups. French Lettuce. add the nuttolene cut very fine. mix with any sour salad dressing. Celery. Onion. season with salt and grated onion. Salt. Let the peas drain. 1 can. and a dash of grated onion. and the mayonnaise. GREEN PEA AND CELERY SALAD Green peas. 1 cup. then add the onion. salt. when ready to serve. GREEN PEA AND NUTTOLENE SALAD Peas. Drain the peas. Salt. minced. pour over Mix all together lightly. and serve. stir in the salad dressing. 1 can. Mayonnaise. and add the minced celery. ^ pound.
Onion. and the tender. Serve on lettuce. white heart of the celery. white. grated. cup. Mayonnaise. all. Cut the macaroni into quarter-inch lengths. DATE AND CELERY SALAD Chop dates and dressing. tart The apples. celery. Lemon juice. and serve. cooked. I14 cups. and pour mayonnaise dressing over. Serve on lettuce. use only crisp. Lettuce. peas. celery. Green peas. % cup. In making Waldorf salad. Pecan meats. and serve with golden salad WALDORF SALAD Apples. mix thoroughly. chopped. and lemon juice well together. Mayonnaise dressing. Ponr mayonnaise dressing then mix with the walnuts. Celery. 1 cup. 1 cup. cut in dice. and let them get cold. drain the mix all together. Mix the apples. . and over MACARONI AND GREEN PEA SALAD Macaroni. 1% cups. cut in dice. cooked. ^ Salt.156 VEGETARIAN COOK BOOK Drain the liquid off the peas.
Dressing. Arrange lettuce in rose shape. diced. diced. . diced. Dates. and add golden salad dressing one hour before serving. NUT AND FRUIT SALAD Pineapple. 12. 1^ cups. and cover with a spoonful of mayonnaise or golden salad dressing. Brazil nuts. Drain off the lemon juice before adding the dressing. BRAZILIAN SALAD Ripe strawberries. 1 cup. 1 cup. blanched and thinly sliced.SALADS 157 celery should be cut a little smaller than the apples. Pineapple. Use mayonnaise or white salad dressing. or it will ruin the mayonnaise. and add thinly sliced Brazil nuts that have been marinated in lemon juice. Lemon juice. 1 spoon. Oranges. fresh. chopped. fill the crown with the above mixture. Nuts. Mix all together. cut in small cubes. Cut the strawberries and pineapples into small cubes. 1 cup. Lettuce. canned. II/2 cups. 4 tablespoons. 1^/^ cups.
or some fruit of proper color. . 1 cup. STRAWBERRY SALAD Arrange large. 1 a select leaf of lettuce place a slice of pineapple. the golden salad dressing. next a layer of sliced bananas. NO. only. 2 Strawberries. cut in half-inch cubes. 1 cup. on these place of thin-cut oranges. and garnish with strawberries. well-washed strawberries around a butter chip which has been placed in a bread plate. Bananas. cover with whipped cream. garnish with a strawberry. NO. In . FANCY FRUIT SALAD Oranges. cut in half -inch cubes. 3. 1 cup. Lettuce. 1 cup. Mix all together. then a of orange cut the same this pour so that it way next three slices will run down one side slice of an banana over . 4. Line the dish with lettuce leaves. and serve with golden salad dressing. cut in half -inch cubes. cherry. Oranges. Cream. 1 cup. slices a few sliced and then strawberries. cut transversely . FANCY FRUIT SALAD On on this a slice of apple. Bananas.158 VEGETAItlAN COOK BOOK FRUIT SALAD Apples.
more sugar. and slice. and cover with the uncooked sweet salad dressing or the brown fruit salad dressing. then sugar. Add lemon juice to Shake the bowl gently from side to side to draw out the juice. such as red and black cherries. 159 mound of powdered sugar. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits. pineapples. other layer of fruit. . and keep on ice.SALADS the butter chip place a the same manner. taste. white currants. red and black berries. may be served in BANANA SALAD Cut bananas lengthwise. anetc. Prepare two hours before serving. and in Currants this sugar place a selected berry. red and etc. Place a layer of fruit in the salad bowl.
SALAD DRESSINGS 11 .
with in the tablespoonful of sugar. and with a fork oil. juice. and the curdled mayonnaise as though it were oil. cooking drop is added. Success oil making added. Into a saucer break the yolk of a fresh egg. dry bowl and batter whip. (163) . a drop at or olive stirring well after each till a time. 1. it. add a drop at a time. with lemon and The salt helps to stiffen it. put the lemon on ice for fifteen minutes before using. Continue this till the desired amount When stiff enough to cut with a knife. and toward the two or three drops. 1 tablespoon. To keep from curdling. or afterward^ begin again with a clean.MAYONNAISE DRESSING Egg yolk. put with it a large pinch of begins to stiffen. comes too stiff to stir. stir the yolk till it Gradually add to the yolk. olive oil. add more oil salt. depends upon the care with which the first last. Cooking or Lemon Salt. oil salt. and thin again with lemon juice. using another egg yolk. Continue this process then thin it the mixture bejuice. and perhaps half a teaspoonful. Thicken again same manner as before. onnaise curdle while making. Sugar. add one is made. and oil Should the mayjuice At at a time. This will keep a number of days. in is if set on ice.
add egg yolks. Lemon juice. cup. juice. Lemon Onion juice. 3 tablespoons. 1/2 Water. 3. 1. 1 cup. as ordinary mayonnaise. i/^ cup. Eggs. . 2.164 VEGETARIAN COOK BOOK GREEN MAYONNAISE yolks and Use two light-colored Chop enough parsley into a bowl. mash smooth. six tablespoonfuls of oil. beaten. cup. Add a teaspoonful of the lemon juice. Then add gradually to the mayonnaise. put it knife rub it to a pulp. NUT OR OLIVE OIL SALAD DRESSING Oil. Mix and pour over the salad. % teaspoon. Egg yolks. Salt. Salt. and with a to make one tablespoonfnl. and then proceed as for the ordinary mayonnaise. 1 teaspoon. adding alternately the oil and the lemon juice. Make POTATO MAYONNAISE Potato. Steam the potato until tender. FRENCH SALAD DRESSING Oil. 1 tablespoon. Oil. 1^4 Lemon juice.
teaspoon. 14 cup. Salt. . Lemon % Eggs. and stir constantly till thickened. and place in a dish of cold water. It then ready for use. stirring nntil is it cools. 2 teaspoons. Lemon brown juice. diluted with one fourth cup water. place in cold water and stir until cold. 2. salt to taste. FAVORITE SALAD DRESSING Butter. 2 teaspoons. set in hot water over the fire. 11/2 dessert-spoons. 1 heaped dessert-spoon. Salt. 14 cup. remove from the fire. When hot. stirring constantly. stir this dressing through the vegetables. Melt the butter in a saucepan. OIL SALAD DRESSING (SOUR) juice. and set on ice till cold. and remove. Flour. As soon as it begins to thicken. When it begins to thicken. Oil. Heat together in a double boiler. When cool. Beat in thoroughly the egg yolk.SALAD DRESSINGS 165 Beat all well together. stir in the flour. and serve on a garnish of crisp lettuce. and the hot lemon juice. Water. but be careful not to it.
VEGETARIAN COOK BOOK
NUT AND TOMATO SALAD DEESSING
butter, 1 teaspoon.
Tomatoes, strained, 1 cup.
Dilute the nut butter with a
a double boiler.
of the tomato
mixed smooth, add the remainder of the tomato
NUT SALAD DRESSING
Nut butter, 2 Lemon juice,
Dilute the lemon juice with an equal quantity of water,
gradually into the nut butter as
table use; cook over boiling water until
remove, and add salt and beaten egg yolk; beat smooth.
If to be used for fruit,
WHIPPED CREAM SALAD DRESSING
Butter, melted, Y^ cup. Lemon juice, 4 tablespoons. Salt, 1 level teaspoon. Sugar, 1 level teaspoon. Rich cream, 1 cup.
and sugar; beat with an then add gradually the melted butter and the lemon juice. Cook over hot water
To the yolks add the
egg whisk until thick and
until the mixture thickens
and falls away from the sides Take from the 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.
of the pan.
yolk, light colored,
Cracked ice. Cream, whipped
to stiff froth, 6 tablespoons.
Oil, 6 tablespoons.
juice, 1 tablespoon.
Drop the yolk into a cold bowl, mix lightly, and salt; then add the oil drop by drop. The dressing should be
Stand the bowl in another containing a little you may be constantly reducing the Slowly add the lemon juice, then stir color of the egg. This dressing, if properly made, in the whipped cream. should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.
CREAM SALAD DRESSING
Cream, 1 cup. Butter, size of walnut. Salt, 1 level teaspoon. Lemon juice, 4 tablespoons. Corn-starch, 1 rounded teaspoon.
Eggs, 2. Sugar, 1 level teaspoon.
VEGETARIAN COOK BOOK
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. With the yolks of the eggs put 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.
be used the same as mayonnaise.
WHITE CREAM SALAD DRESSING
the same as cream salad dressing No.
the yolks of the eggs.
CREAM SALAD DRESSING
Cream, 1 cup.
Corn-starch, 1 tablespoon.
Egg white, 2 Lemon juice,
Oil, 2 tablespoons.
Powdered sugar, 2 teaspoons.
Heat the cream in a double boiler, thicken with cornadd sugar, and remove from the fire; when partially cool, put in the beaten white; and when cold, the oil and salt. Just before serving, add the lemon juice.
JOHNSON'S CREAM SALAD DRESSING
Sugar, 1 tablespoon. Rich milk or cream,
Oil, 1 tablespoon.
Salt, 1 teaspoon.
Eggs, well beaten, 2. Corn-starch, 2 teaspoons.
Add the sugar, salt, and oil to the lemon juice; heat, and thicken with corn-starch braided with a little water stir in the eggs; remove from the stove, and add the cream!
CREAM TOMATO SALAD DRESSING
Cream, 1 cup. Tomatoes, strained, 1-3 cup.
juice, 14 cup.
Beat the cream until
pulp, lemon juice, and
then fold in the thick tomato
UNCOOKED SWEET SALAD DRESSING
Sugar, 1 tablespoon.
To the thick cream add the sugar; stir weU, and then slowly add the lemon juice, constantly stirring. This should thicken at once.
VEGETAKIAN COOK BOOK
NUT FRUIT SALAD DRESSING
Nut butter, 1 heaping dessert-spoon. Red grape juice, 1 cup.
Dilute the nut butter with the grape juice as
make nut cream.
Cook over a double remove, and cook on the stove
until of proper
GOLDEN SALAD DRESSING
Eggs, beaten, 2. Sugar, 1-3 cup. Corn-starch, 2 teaspoons.
After beating the eggs well, add the pineapple juice, Beat tojuice, sugar, and a small pinch of salt. gether and cook in a double boiler. Let cook about two
minutes, and add the corn-starch.
RED SALAD DRESSING
% cup. % cup.
Sugar, 14 cup. Butter, 1/2 size of walnut. Corn-starch, 2 teaspoons.
Stem and wash
a cup of juice; add half the sugar, and crush well; allow to stand in a cool place for two hours; shake through a
fine sieve to obtain juice;
add to the juice the lemon juice and butter, bring to the boiling point, and stir in the remainder of the sugar, with which has been thoroughly mixed the corn-starch. Cook and cool, and add to the
flavor if desired. Cream. 1 cup. 3 cups. bread Add the fruit juice and the beaten fold in the beaten whites. Bread crumbs. cover. 1 cup. Flour. Beat the eggs. yolks of the eggs. seeded. % pound. and steam fine. l^ cup. and sugar. 1 cup. Lemon Mince the apples crumbs. i^ pound. Candied citron. PLUM PUDDING Eggs. Fruit juice. flour. Butter. 1 cup.STEAMED APPLE PUDDING Apples. add the cream. 4. and mix in the sugar and fruit. 4. Sugar. Mix well. and mix with the raisins. bread crumbs. 6. Currants. butter. 1-3 pound. Seedless raisins. Bread crumbs. (175) . Eggs. size of egg. from three to five hours. 1% Sugar. Raisins. and Beat well together. pour into a buttered pan. l^ cup. cups. chopped. and steam about two hours.
Butter. 6. Seedless raisins. 2 cups. melted. Lemon rind. Salt. Mix all well together except the whites of the eggs. Sugar. Milk. Vanilla. Mix aU together. 1 tablespoon. % cup. y^ teaspoon. Bread crumbs. Turn into a buttered mold. 2. STEAMED FRUIT PUDDING Tart apple pulp. stiff which should be beaten and added last. Currants. 1 cup. 1 quart. 4 cups. and bake in a pan set in a pan of water. . Serve with a tart sauce. % cup. Eggs. Eggs. Seedless raisins. 1. 2^^ cups.176 VEGETARIAN COOK BOOK CABINET PUDDING Candied citron. toasted. Serve with sweetened cream. Stale sponge cake. Grape juice. Salt. and steam or boil for three hours. cover. Nutmeg. 1 cup. 1 tablespoon. or steam in covered mold. % cup. grated. 2 cups. flavored with nutmeg.
grated rind and juice. into a buttered pudding mold. and steam one and fig Mix one half hours. 11/4 cups. 2 cups. 2 tablespoons. cups. Pour well. NO. Beat up well. 1 teaspoon. Sugar. 1 teaspoon. DATE PUDDING Make the same as fig pudding. 1 Lemon extract. Corn-starch. Add lemon rind and juice.PUDDINGS 177 FIG PUDDING Butter. Sugar. and salt. Fig marmalade. iy2 cups. using date marmalade. Corn-starch. cover. together with the sugar and the yolks of eggs. the butter with the corn-starch and flour. Lemon. 1 cup. 1 cup. mix the marmalade and the cream. and stir in the first mixMix ture. Flour. Over the beaten yolks pour a sirup made by boiling the sugar in the water. I/2 cup. cup. and fold in quickly the well-beaten whites. 1^ cups. Salt. % 1^ Eggs. 4. and mix in slowly the 19 . Water. 6. lemon extract. Cream. ADELAIDE PUDDING Eggs. Flour. 1.
Have the flour and starch well beat until very stiff. Lemon Salt. and steam one and one half hours. Break the eggs in a mixing bowl. and FRUIT TAPIOCA PUDDING Tapioca. This can be baked as a cake if desired. 6. 1 teaspoon. 2 "Water. . 1 cup. VEGETARIAN COOK BOOK and corn-starcli. mixed together. extract. Cold water. 1 cup. and salt.178 flour eggs. 2% cups. Set the bowl on a medium hot stove. % teaspoon. the flavoring. Sugar. Sugar. then add these. Fruit. ADELAIDE PUDDING Eggs. 1^ cup. 1 cup. Corn-starch. a little at a time. 1 tablespoon. pour into Fold in the beaten whites of the a greased pudding dish. NO. % cup. Cooking oil. and steam one and one half hours. Flour. 1 tablespoon. and add the sugar. juice. Lemon Salt. 1 cup. water. 1 cup. dish. and oil in Put in a greased pudding succession.
4 cups. Orange juice. Cook in a double boiler pan to cool. season. Wash in the water. or any stewed from which the into juice has been drained. Water. and so on. then a layer of fruit. When the tapioca has cooked until it. 3 cups. it it should cook too long and get thin. and mold in cups or pan. having the top layer tapioca. Serve with a colored sauce. 1 cup. Water. dessert it may be made into a good into beaten egg whites. when cooking by beating tapioca or sago for pudding. Sugar. If sliced pineapple is at hand. Pineapple juice> 1 cup. Sugar. 1 cup. and pour in the tapioca. Better results follow when the tapioca is soaked over night or for several hours. before pouring the tapioca. % . If. seeded prunes. clear. PINEAPPLE TAPIOCA Tapioca. Serve with cream. cup.PUDDINGS Use fresh strawberries. fruit diced pine- apple. 2-3 cup. ORANGE SAGO MOLD cup. and soak add sugar and pineapple until transparent. put all the seasoning into and put a layer a pudding dish. just before cooking into a flat dice it. and place in the bottom of the pan. sliced 179 bananas. juice. 1/2 Sago.
% cup. Beat the eggs very light. PLAIN CUSTARD Sugar. cup. and cook in the orange juice and water with the sugar until transparent and thoroughly done. and stir in the and salt. CREAM SAGO PUDDING Sago. then turn into individual glass sauce dishes. . Salt. % 6. Wash boiler. Sugar. milk. Lemon flavoring. and add th6 sugar and flavor. cover. Bake in a pudding pan set in a pan Bake until the center of custard is set. 1 quart. Milk or cream. sugar. 1 cup. 2. and put with the milk into a double until clear. Milk. to cool. beating all the time. and cook . Eggs. set in a pan of water. and bake until the custard is set. Eggs. 1 quart. Beat the eggs till light. and allow to cool a little then pour in the eggs and sugar. of hot water. Put into a pudding pan. the sago. Eemove the sago from the range. and put away Garnish with a little bright colored jelly or jam.180 VEGETARIAN COOK BOOK Wash the sago.
set on the range. Wash the eggs the tapioca. stir in the sugar. set into a shallow pan of water. Salt. When brown melted. the flavoring. TAPIOCA CUSTARD (RICH) Tapioca. 1 quart. 1 cup. Sugar. and brown . Water. Beat till light. Beat up the eggs. cup. and remove from the range. which should be hot. and bake till the custard is set in the middle. Milk. 3 cups. 4. 6. Pour into custard cups. Add the water. ^ Eggs. color. beat in the sugar and add to the tapioca. double boiler. ^ teaspoon. only a portion of the caramel. and flavor with the vanilla. % Eggs. and stir until the caramel (the browned sugar) is dissolved. and cook till clear. and let Put the butter into a saucepan. Flavor to suit. Vanilla. cup. turn into a pan of suitable size. Stir in Let cook a minute. 1 tablespoon. stirring and cook until of a dark frequently to prevent burning. and put to cook with the milk in a stir occasionally. Butter. 14 teaspoon. If the caramel should get too brown. and mix with the milk add this to the caramel.PUDDINGS 181 CARAMEL CUSTARD Milk. add sugar and . Sugar. 1 cup.
5. If desired. Sugar. Eggs. the whites of two. VEGETARIAN COOK BOOK Serve cold. but use bananas instead of pineapples. and pour into individual glass dishes. BANANA TAPIOCA Same as pineapple tapioca.182 in oven. Flavor to suit. . l^ cup. and flavor- ing the same as for the custard. Cool the custard. the whites of two of the eggs may be used as a meringue. and the sugar. Jelly. Drop a little jelly in the center of each island. the yolks of the eggs. The tapioca may also be flavored and colored. 1 quart. or it may curdle. and two eggs used if desired. FLOATING ISLAND Milk. Milk may be substituted for water. Make a custard of the milk. 2 tablespoons. Drop spoonfuls of the whites on the custard so as to form islands. which should be flavored the same as the custard. with a sugar. "Whip the remaining three little whites to a stiff froth. The custard should be about the same consistency as cream sauce. or it may be put on with a pastry tube or paper funnel. Do not allow it to cook too long.
and pour it gradually onto the well-beaten yolks. then add the milk. Bake in a pan set through a pan of water. % 3. vanilla. Vanilla. Mash the potatoes well. cup. 2 tablespoons. the hot water to of the water. Mix the malted milk with enough of make a smooth paste add the remainder . Sugar. Butter cus- . 1 quart. then force sugar. set in a Beat the eggs. add the sugar in which has been mixed Bake slowly in a par pan of hot water. 4. 1 cup.PUDDINGS 183 SWEET POTATO CUSTARD Sweet potatoes. 2. Corn-starch. all cream. yolks. II/2 cups. Cream Eggs. in a and thin them down with the fine sieve. or milk. CHEAP CUSTARD Eggs. 2i/^ cups. 4 level teaspoons. Egg Salt. cooked. Hot water. 1/2 cup. and add the and well-beaten eggs. the corn-starch. Milk. Sugar. MALTED MILK CUSTARD Horlick's malted milk.
wet molds. HOELICK'S MALTED MILK BLANC-MANGE Horlick's malted milk. Gelatine. Boiling water. 2 tablespoons. Beat all well together. which should be previously prepared by stirring the beaten eggs into the hot milk. ^ j Soak the gelatine for one hour or more in v^ater about one hundred and forty degrees drain. and pour into cold. cook until transparent. Corn-starch. and stand in a pan of boiling water in a moderate oven until the custard is set. package. custard or whipped cream. Salt. Mix the starch and malted milk powder with a little cold water into a smooth paste. 1 tablespoon. y^ cup. Eggs. cook thoroughly in double boiler. . 2. Sugar. add the boiling water and serve with soft slowly. GELATINE CUSTARD Milk. remove from the stove. 14 teaspoon. Sugar. flavor with vanilla. 1 quart. in which has been dissolved the sugar. Chill. and pour into molds. and put into one cup of hot milk. II/2 cups. and add to the custard. Vanilla. pour in the mixture. 2 tablespoons.184 VEGETARIAN COOK BOOK let it tard cups.
chopped. 3. and set in beaten a cool place to get be obtained by dividing the mixand coloring one half pink. Walnuts. firm. white pyramids capped with pink. . A custard to be served with this blane-mange is made with two cups of milk. and filling up with the other. lemon. 4. Stir till it is thick and there are no lumps. Corn-starch. When turned from the mold. l^ cup. 4 heaped tablespoons. 2 cups. or pink with ture after it is A pleasing effect may cooked. they will look like small. 1 quart. Egg whites. take from the range. the yolks of three eggs. of milk into a double boiler. Water. 14 cup. Flavor the same as blanc-mange. When Flavor with stiffly Pour into molds.PUDDINGS 185 CORN-STARCH BLANC-MANGE Milk. large. and half of a cup of sugar. in which have been dissolved the sugar and the corn-starch. Put three cups the fire. and set over scalding hot. white. Sugar. 1/2 cup. Nutmeg. add the remaining milk. Lemon flavoring. and add the whites. Cake batter. then filling each mold one third full of one. APPLE WALNUT PUDDING Apples. Sugar.
The proportions given for Johnson's sponge cake are enough for three such puddings. . Milk. 1 quart. 1% tablespoons. and water nearly to cover. cut into half-incli cubes. and cook under cover. together with one cup of the coconut and one fourth cup of sugar. and serve with cream. Corn-starch. Peel the apples. APPLE COCONUT PUDDING Apples. meringue with the remainder of the egg whites in which has been sprinkled the remainder of the coconut. and pour cake batter to a depth of one fourth inch. set in a moderate oven. nut. and that remaining could be baked as a cake. Add the nut meats. and place in a granite pudding pan. short time. 1^ cups. When cool. 8.186 VEGETARIAN COOK BOOK Peel the apples. Bake. and cook Heat the milk in a double until tender and quite dry. As it is difficult to make a small amount of cake batter. add three fourths cup of sugar. boiler. cover. cut into eighths. stirring well. Eggs. the full recipe could be made. the mixture over the beaten yolks and whites of two of the Return to the double boiler. until tender. shredded. cover with water. Sprinkle the apples with coco- and pour over them the custard. 1 cup. Thicken with the corn-starch braided with When the corn-starch is well cooked. Coconut. sprinkle with nutmeg and over all sugar. and cook again for a eggs. 4. pour a little milk. Sugar. in a slow oven.
and bake until tender. Sugar. and bake until clear. For m PLUGGED APPLES Apples. with the sugar. and remove the cores. water into the pan to half Cover. Sugar. Put into a granite or enameled baking pan of suitable size. select a medium-sized tart apple. add a sugar. Lemon. moisten the sugar with the lemon juice. 6. Pare the apples. Fill the holes made by removing the cores. fill the hole in the apples little and remove the with small bananas. Lemon. Fill the hole in the apple with sugar in which has been mixed grated nutmeg. peel and core. and water. and bake until the apples are done. and sprinkle a little of the grated rind on each apple. and lay on a piece of pie paste rolled out about five inches square and as thick as for pie. core. lemon juice. Place granite pan. 6. sufficient . Pour cover the apples. Fold up the crust so as to cover. Select large bellflower apples. LEMON APPLE Tart apples. Bananas. being careful not to break the apples. 3. wash.PUDDINGS 187 APPLE DUMPLINGS each dumpling desired. 1 cup. 1.
4. then sprinkle . Sugar. and bake.cient tart apples to sugar. % 1. Sugar. Serve cold with One third of a cup of bread crumbs may be added if desired. Eggs. 1 cup. ground fine. add to this the well-beaten yolks of the eggs. set in a pan of hot water. SCALLOPED APPLES Pare and core tart apples. nutmeg. fold in the beaten whites of the eggs. cup. mince. bread crumbs. Serve with sweetened cream or lemon sauce. Eggs. % 1^ cups. grated. 2 cups. Fold in the stiffly beaten whites. APPLE NUT PUDDING Apple pulp. and cover the bottom of a pudding pan with a thin layer. 2 tablespoons. nuts. cup. Stir the butter and sugar to a cream. make two cups. and the grated apples. 6. Grate suffi. flavor. put into an oiled pudding pan. Nutmeg. and beat weU. add the and the beaten yolks of the eggs.188 VEGETARIAN COOK BOOK APPLE PUDDING. Walnuts. Bread crumbs. cream. 4. Green tart apples. BAKED Butter. the juice and grated rind of the lemon. Lemon. and bake.
thicken with the corn-starch braided in a Allow to cool. Serve with cream. PEACH FLUFF Peaches. and sweeten and flavor to taste. beat well. 1 pint. % Mash the strawberries with the sugar. Drain the juice from the peaches. and so on until the pan is three fourths full. 2. Corn-starch. Serve cold. Sugar. Strawberries. and add the peaches after they have been forced through a fine colander. while hot. whites. add a little water. This makes a dainty. 3 tablespoons. Beat with an egg whisk until light and foamy. Next fold little cold water. Egg whites. and can be prepared on short order. add the sugar. and bake in a quick oven. . 2. Sugar. 1 pint. toothsome dessert. and heat to boiling. pour over the beaten whites. which should be in a deep dish. 4. cup. 1 quart. APPLE SNOW Apple Egg sauce.PUDDINGS 189 with bread crumbs and sugar. and bring to a boil. canned or stewed. STRAWBERRY FLUFF Egg whites. and add another layer of apples. 1/2 cup. and add to the unbeaten whites. Strain the apple sauce.
Sugar. Heat the water. Corn-starch. 3. milk. and sugar. 1 cup. a custard ORANGE TRIFFLE Orange juice. Sugar. 1-3 teaspoon. 3 teaspoons. and allow to cool before serving. 1 cup. Water.190 in the stiffly VEGETARIAN COOK: BOOK beaten whites of the eggs. the corn-starch. SNOW PUDDING Milk. Strawberries. 5. STRAWBBREY SOUFFLE Eggs. orange juice. 1 quart. 1-3 cup. Garnish with strawberries. Corn-starch. 3^ cup. Salt. 1-3 cup. Egg whites. Vanilla to flavor. 1^^ cups. Sugar. Do not bake the meringue. . thicken with and pour over the beaten whites. Egg whites. Cover with a meringue made of the whites and a little sugar. Place strawberries in a glass dish. 4. and pour over them made of the egg yolks. fruits Other may be used instead of peaches. and sugar. Cream or milk. Beat well. with a teaspoonful of red jelly on top of each dish. Serve in glass.
add the corn-starch mixed smooth in a little cold milk. little till cold milk. when stiffly scalding hot. Mix stir the sugar and into the wellstiff. place in the oven. Serve with vanilla sauce.PUDDINGS 191 Set the milk. Put the milk flour with a into a double boiler. stir in carefully the beaten whites. SPONGE PUDDING Milk. and bake few minutes. Sugar. Eggs. pour this into the scalding it milk. and flavor with vanilla. . . then beaten yolks of the eggs into a add the whites beaten the mixture into buttered cups or a pudding dish. 2 cups. Flavor to suit. Serve in the cups in which it is baked. sugar. l^ cup. 4. When nearly cold. Stale bread. and stir thickens. 1^ cup. Pour Put pan of boiling water. Flour. 1 quart. Sugar. Set into a pan of hot water. 3. II/2 cups. and salt in a double boiler over the fire. Mix and put into a pudding dish. BREAD PUDDING Milk. This should for a not be allowed to stand. or on hot plates if baked in a pudding dish. Soak the bread in the milk. the whites of the eggs with the sugar. 1-3 cup. beat the yolks and one of and flavor. Eggs. but be served immediately.
PRESSED FRUIT PUDDING Bread. If to be served the same . cup. marmalade. in the bottom of a pudding Trim the bread. 8 slices. This may be covered with a thin layer of jelly or shredded pineapple before the addition of the meringue. 2.192 VEGETARIAN COOK BOOK until the custard is set. then add the rest of the bread and the remainder of the berries and sugar. cutting off all crusts. 1 quart. or fresh fruit of some kind. 1/2 cup. 2 cups. Over all pour the juice that has been drained. and bake. be crumbled into a pudding pan. Huckleberries. and pour over the cake. there should be enough to moisten the bread thoroughly. and the meringue put over all. first add the milk. sprinkle over part of the sugar. the top of the CAKE PUDDING Stale cake. stewed. Meringue with the whites. and bake If desired. which is made of the two egg whites and two teaspoonfuls of sugar. Milk. 3 cups. 1/4 Eaisins. Beat which should the egg yolks. Eggs. The raisins should be pressed down so that they will not burn. put four slices pan cover with half the berries. Set in a pan of hot water. pudding may first be marked with jelly. Sugar. . which should have the juice strained off.
fruit first. if It is not necessary to it press the pudding not used the same day is made. 193 with a weight in it. or a cream pudding sauce. to press the pudding. may be used in place of BLUEBERRY PUDDING Remove granite the crusts from stale white bread. Repeat these layers two or three times. and then press by placing another pan on top of it. Being prepared the day would make a desirable dessert for a Sabbath Cut in squares. cover. which should not be very juicy. 1/2 cup. and slice the remainder of the loaf very thin cover the bottom of a pan with a layer of these slices. Raisin or prune juice. Set the dish in a pan of hot water. 1 cup. 2 cups. Bread crumbs. finishing with bread crumbs on top. before. Serve with sweetened cream or sweet sauce. Fill a pudding dish with alternate layers of the fruit and crumbs. 1 cup. 1 cup. Raisins. it dinner. Strawberries or other fruit the huckleberries. This should stand for several hours. Butter. put another pan on top of the pudding. BROWN BETTY Apples. chopped. and serve with cream.PUDDINGS day. chopped. Pour over it the fruit juice and melted butter. with weights in it. and bake in a mod- — 13 . . and cover these with stewed blueberries.
marmalade and beaten eggs. Eggs. Prune marmalade. Sugar. add the prune flavor to taste. boiling. and pour into molds. 2 tablespoons. . Serve with cream. and bake in a STRAWBERRY GRANOSE Put a layer of granose in a deep of crushed berries pan cover with a layer and sugar. . GRANOSE MOLD Milk. Thicken the milk with the corn-starch. 3. then add the beaten eggs and sugar. and brown lightly.194 VBGETABIAN COOK BOOK erate oven for nearly an hour. 4. then remove the cover. 2 cups. Serve with sweetened cream or lemon sauce. Corn-starch. Let boil two minutes. pan of water until well set. Stir the granose flakes into the boiling milk. beaten. 1 tablespoon. Granose flakes. PRUNE PUDDING Milk or cream. Press lightly. repeat till the pan is full. Serve with vanilla sauce. Lemon extract. 2 cups. Eggs. 1 quart. 3 cups.
1 cup. when nearly done. and cook on the stove until set.PUDDINGS 195 PRUNE PUDDING Prune pulp. Egg Sugar. and set in another containing water. and pour over the sliced bananas. slowly add the double boiler. stir in the vanilla. 3 cups. cream. 1/2 cup. and serve with BANANA FARINA Milk. remove from the range. or till the eggs are cooked. well beaten. or milk. % Cream Eggs. Farina. Cook the rice in the cream or milk. and bake fifteen or twenty minutes. Stir the beaten whites of eggs with the and sugar. Make a meringue of the whites. Heat the milk and sugar. cup. Serve hot or cold with CREAM RICE PUDDING Rice. then finish cooking in the Remove from the stove. 1 quart. Pour into a pan. whites. and stir in the yolks of the eggs. 4. Bake till prune pulp lightly browned. Vanilla. farina. 4. cream. Sugar. % % Bananas. cup. cup. .
196 VEGETARIAN COOK BOOK RICE PUDDING Rice. add egg. Nutmeg. when cold. Bake. 1 tablespoon. and stir over the fire till well blended . also any other flavoring desired.the milk. be added. Eggs. roll in beaten and then in bread crumbs. and brown. less milk will be required. Serve hot with sweetened cream. sufficient gluten to form into patties. wash the rice. RICE PATTIES Rice. Milk. Seedless or seeded raisins may. Butter. 1% tablespoons. milk will be required than when boiled rapidly on top Pour the cold milk in a granite baking pan and place on top of the stove. Allow to boil five minutes. pudding is to be served as soon as cooked. stirring carefully occasionally with a pancake turner to prevent scorching. well beaten. and add it and the sugar to. cooked. Gluten. If the 1/2 cup. if cooked slowly in the oven. . Sugar. Sugar. 2. flavored with nutmeg. 2 cups. % cup. then set in the oven and bake under cover until done. less of the stove. remove cover. Mix. 4 to 6 cups.
. 2. Sugar. Eggs. 1-3 cup. Flavor with grated rind and juice of lemon. then add the beaten yolks of the eggs and the sugar. Meringue with the Heat the milk to boiling. 4. and bake till the custard sets. 1 cup. Set in double boiler and cook half an hour. cup. % Salt. Sugar. or cerealine. and stir in the yolks and sugar. hot. FRUIT NUTS PUDDING Fruit nuts. and bake in a pan set in a pan of water. Farina. grated rind and stir in cream of maize. Remove from the range. FARINA MOLD Milk. 14 cup. 21/2 cups. Seedless raisins. or rice flakes. Milk. or rice flakes. Eggs. Sugar. Fold in the beaten whites. and cerealine. Wash the raisins. Pour in a shallow pan. 4 cups. 1 cup. 2 cups. 1.PUDDINGS 197 CEREAL PUDDING Milk. 1 quart. and add them and the fruit nuts to the hot milk. whites. Lemon. juice. Cream of maize. 1/2 cup. and set within another containing water. allow to stand until cool.
A good custard may be used instead of the blanc-mange. then set back in outer boiler and cook one hour. and then the and egg yolks. % cup. sugar. Turn is set. May be served with cream sweetened and flavored. Milk or cream. and then cover with another layer of the blanc-mange. 5. Molasses. or sliced bananas used instead of the cake. Beat the molasses. . cup. and salt. and fold in last. Seedless raisins. add cream.. set in a pan of water. 1 teaspoon. The corn-meal mush should be free from lumps. 1^ cup. when scalding hot. add the three cups of milk if not. 3 cups. 198 VEGETARIAN COOK BOOK Put the milk into a double boiler. or with fruit juice. into molds previously oiled or dipped into cold water. whites. . and bake until well set. 1 quart. cover this with a thin layer of cake. Ginger. set the inner boiler BAKED INDIAN PUDDING Corn-meal mush. CAKE BLANC-MANGE Pour into a flat granite pan a small portion of blancmange. % Sugar. Pour into a granite pan. on the range until the milk boils then Let boil till the farina stir in the farina. Eggs. If the mush has been cooked in milk. raisins. ginger. sugar.
and let boil until thoroughly dissolved. Pour into molds. then turn into sauce dishes. juice. 3. beat the eggs. 1 cup. V2 cup. Lemon Water. which should be previously mixed and heated. Flour. % cup. Vegetable gelatine. grated rind and juice of 1. Egg Put the over the fire. cups. and let stand until cooled. 1 cup. juice. and butter into a double boiler While these are heating. Egg Lemon. sugar. water LEMON HONEY White sugar. till it is thick CREAM PUFFS l^ cup scant measure. Butter. Eggs. Soak the vegetable gelatine in warm water. 1 tablespoon. 3. and add and to them the grated rind of the lemon. Pour this off. juice. and serve with fruit sauce. Oil. 1. 11/4 1% cups.PUDDINGS 199 ORANGE FRUIT MOLD Orange Sugar. cooking and stirring clear like honey. Then remove from the stove. white. . % box. Add this to the sugar and butter. yolks. and stir in the other ingredients. and put the gelatine in one half cup of boiling water.
when partially cool. add the flour. FRUIT GELEB With utilize the aid of vegetable gelatine bits of left-over fruit juice. and set in a risen warm place to When well and lively. and add the yeast. rubbing the paste smooth . Put rest of the flour. each time . 1 tablespoon. one at a time. Be sure . drop this mixture in portions about the size of a walnut. 1 cup.200 VEGETARIAN COOK BOOK Put the oil into one cup of hot water when boiling. and served with or without sauce. Mix thor- oughly. When cool. open one side far enough to fiR with whipped cream. let rise until and fill about double its original size. and bake. cover. Salt. them to expand. sprinkled with sugar. onto greased pans. leaving room for Bake in a moderate oven. and knead until Roll out about half an inch thick. Warm salt. with whole or crushed berries. rise. They can then be sprinkled with powdered sugar. Yeast. which has been sweetened and flavored. is it is possible to any The method of preparation given in accompanying recipes. and beat rapidly until smooth. Flour to make a medium soft dough. carefully break STRAWBERRY SHORTCAKE Cream. from a spoon. the cream to about seventy degrees. brush the top with melted butter. add the eggs. Split. into greased pans. and about two cups of the flour. add the perfectly smooth.
gelatine use no For each package more than three quarts of liquid. Cream. but no longer. is not to be recommended. Milk. 1^ cups of Soak the gelatine in water of the temperature of 140 degrees for an hour or two. or until is no of small lumps appear. strain. pour out into a and when cool. 1-3 cup. and add to boiling water. been heated in a double boiler. 1 pint. 1 pint. Gelatine. which have flat pan. 1^2 package. cut into desired shape and size. or pour sirup. Corn-starch. and maple into individual molds. Cream. . 2 cups. cream. Maple sirup. including that in v^hich the gelatine is boiled.PUDDINGS to cook the gelatine until it 201 transparent. l^ package. % cup. 1 cup. The package book is gelatine called for in the recipes in this that prepared The ordinary gelatine by the Kellogg Food Company. strain into the milk. 1 teaspoon. The juice should be heated before the gelatine is added. cook only until the gelatine disappears. COFFEE GELEE Cereal coffee. MAPLE CREAM GELEE Sanitas vegetable gelatine. Sugar.
and heat add the corn-starch and then add to the vegetable gelatine.. MERINGUE usually used to denote a covering for desserts. j cool place. Add sugar in the proportion of one teaspoon to one egg white. . . Sugar. . 3 heaping teaspoons. and then the meringue skimmed off. 202 VEGETARIAN COOK BOOK Dissolve the vegetable gelatine in one half cup of water add the hot cream. or the hot water may is This term made by adding sugar be poured on it in a deep dish. and set in a slow oven and browned. 1 cup. This may be served without cooking. which have been This thickening it is thickened with the corn-starch. 1 teaspoon. It can also be dropped on hot water. to beaten whites. Chocolate. and sugar. or it may be spread on the dessert with a spatula. powdered. Dissolve the chocolate in a few spoonfuls of milk. and set in it into the milk cook. is to keep the cream from rising to the top while cooking. 2 heaping teaspoons. Gelatine. put and cream. ^ package. Cooked meringue will keep its shape longer. Milk. coffee. which has been dissolved in one half cup of water mold. Corn-starch. 2 cups. CHOCOLATE GELEE Cream.
roU in powdered sugar. press together in such a way as to leave part of the nut exposed.PUDDINGS 203 STUFFED DATES Select unbroken seeds as carefully as possible. .e and place in the hole a a walnut meat or an entire blanched almond. remove th. quarter ox wash in warm water. dates. and serve.
PUDDING SAUCES .
2 cups. and add the lemon juice. Break the nutmeg into pieces. pound. 1 cup. 1 tablespoon. Sugar. and put into a saucepan with the water. to suit. Fruit juice. %. HARD SAUCE Butter. the sauce until well frothed and thickened. then add the nutmeg. and remove from the stove. GOLDEN SAUCE Nutmeg. Sugar. 1 cup. 1 rounding tablespoon. 2. stir it over the fire till hot. 12. bright colored. Stir in Whisk the well-beaten yolks. % Nutmeg Rub the butter and sugar together until white and creamy. boil and add the corn-starch mixed with (207) . Put the sugar then remove it in a saucepan with the fruit juice (prefer. Egg yolks. 1/^ cup. ably cherry or strawberry) to the side. where it will not boil. Water. 1 pound. powdered. Sugar.GERMAN SAUCE Egg yolks. Butter. Juice of V2 lemon. Corn-starch.
and stir in the beaten Cook a few minutes. and flavor with Thicken the cream with the vanilla. 1 cup. Sugar. ORANGE SAUCE Oranges. yolks. When cool. Corn-starch. VANILLA SAUCE Cream. add the beaten whites. and thicken. reheat. and stir Beat the yolks with one tablespoonquickly into the remainder. Lemon juice. Flour. VEGETAEIAN COOK BOOK Stir over th. .e fire until the eom-starch is cooked. Sugar. COCONUT SAUCE Milk or cream. Eggs. 2. % Steep the coconut in the milk for about twenty minutes. Sweeten taste. 1 tablespoon. 1 cup. to flour. Coconut. strain. Strain and serve. Butter to suit. Eggs. which if should be immediately removed. 1 quart. 2 cups. add the sugar. as the yolk will curdle boiled. 2. then add the butter. 1 tablespoon. ^4 cup. shredded. Sugar and vanilla. 3. ful of the sauce. cup.208 the sugar. stirring all the time.
lemon and and stir Before serving. oughly mix the eggs. 2 cups. % cup. set in a double boiler. when it comes to a boil. juice. With the juice from crushed strawberries to which no water has been added. Water. and heat. This is a good JELLY SAUCE Jelly. Put the jelly into the hot water. 1 cup. and heat. Serve hot or sauce for plum pudding. when boiladd the flour braided in a little water cook five minj utes.PUDDING SAUCES 209 Put the and juice of the oranges and the grated rind of Set on the range. one with the sugar into a saucepan. put the lemon juice. add the sugar and corn-starch. cold. 1 cup. for a few minutes to melt the butter and thorbutter. 14 . STRAWBERRY SAUCE Strawberry Sugar. Butter may be added if desired. juice. which have been thoroughly mixed together. 3 tablespoons. Corn-starch. 2 heaping teaspoons. then strain through a fine sieve to remove the rind. Lemon juice. Add the beaten eggs. Flour. stir till the sugar is dissolved. ing. % cup.
For a richer sauce. LEMON SAUCE Water. 1. 2. Boiling water. Nutmeg. previously mixed with a little water. 1% cups. then add the grated rind and juice of the lemon and the butter. 1 large tablespoon. the sauce is ready for use. 1% tablespoons. Butter. but do not boil. NO. 1 tablespoon. Lemon juice. 2. 2 cups. Boil the sugar in the water for five minutes. 1 cup. 1 tablespoon. Just before serving. 2 Corn-starch. Sugar. then stir in the corn-starch. butter is When the melted. Put the grated rind and sugar beat the eggs until . . This sauce serves well with a fig pudding. Flour. juice of the lemons with the light. 1 Sugar.210 VEGETARIAN COOK BOOK LEMON SAUCE NO. Sugar. Stir over the fire ten minutes. Lemons. 2 tablespoons. 1% cups. PLAIN PUDDING SAUCE Butter. grated. grated rind and juice. Lemon. Hot water. add butter. Eggs. 2 cups. and cook slowly. 1 cup. and stir into the sugar. set on the range. add the boiling water.
and a small quantity of grated nutmeg. desired to use milk instead of cream. 1 cup. and stir over the fire till well cooked. stir in . I/2 cup. add a little butter. and mix well then pour in gradually the hot water. Nutmeg. Grape Hot Lemon juice. 1 cup. Cream. when it has melted. until Beat the pineapple juice and the eggs together. 1 cup. 1 tablespoon. and then thicken with the com-starch little braided in a water. cook they set. add the sugar. Butter. 2. 2 cups. GRAPE JUICE SAUCE juice. and thicken with cornIf it is milk. lemon juice. . water. Corn-starch. MAPLE CREAM SAUCE Maple sirup. 1 teaspoon. size of walnut. Flour. Corn-starch. PINEAPPLE SAUCE Pineapple juice. Eggs. the flour. Heat cream and maple starch braided with a little sirup.PUDDING SAUCES 211 Put the butter into a saucepan.
CREAM PINEAPPLE SAUCE Prepare as for pineapple sauce.212 VEGETARIAN COOK BOOK Stir the flour into warm water. . cook. and flavor add hot grape juice and with a dash of lemon juice and butter. and beat in an equal amount of thick cream. grated nutmeg.
1 cup. This recipe will make paste enough for two double-crust pies. Flour. mashed. add Sweet cream. add the water. 8 tablespoons. and roll out. Lay a sufficient portion of this on a floured board. / Cold water. and when smooth. as the gluten in the winter wheat flour makes it tough. Mix together. Work the pie paste as little as possible. press this into shape by setting another tin of the same size into it. and the salt. a dash. 1 teaspoon. For tender pie crust. 2 tablespoons. 1 pint. stirring carefully with a fork. PUMPKIN PIES WITHOUT EGGS Pumpkin. into the flour. trim. — (215) . and bake between the tins. I/2 cup. Use the shells for lemon. PIE SHELLS Cover a pie tin with good pie paste. prune. Sugar. or oil. 3 rounding tablespoons Salt. Nutmeg. scant. . and other pies that do not require baking after the filling has been added. Rub the butter or the oil. ^4 cup. 1 cup. This keeps the crust in shape. use spring wheat flour.PIE CRUST Pastry flour. Butter.
2 cups. 6. but do not peel it . 2 teaspoons. Sugar. remove the seeds cut up. 1 teaspoon. . 1-3 cup. 1 cup. 1 teaspoon. adding the milk last. Apply this with a soft pastry brush to the top of the pastry. Sugar. 216 VEGETAEIAN COOK BOOK PASTEY GLAZING Beat an egg to which has been added a small quantityeach of milk and sugar. Eggs. Chocolate. Mix all together thoroughly. Salt. mashed. 1 tablespoon. I/2 cup. Molasses. Eggs. 14 cup. PUMPKIN FOR PIES Wash the pumpkin. Milk. Flour. PUMPKIN PIES Pumpkin. 1 cup. cook. The pumpkin is much sweeter cooked this way than when the shell is removed before cooking.. 1 cup. and put through a colander. 1 quart. SANITAS CHOCOLATE CUSTAED PIE Milk. Cinnamon. 2. Vanilla. Water.
1 tablespoon. 1 cup. Sugar. the sugar. . Vanilla. Citron. Sugar and spice to taste. i/^ cup. chopped. and and bake. 14. 3 cups. pastry. 1 cup. Caramel cereal coffee. 1 cup. Dissolve the chocolate in the water. chopped. cup. 1 teaspoon. 5. Corn-starch. seeded. 2 cups. chopped. Lemons. medium size. % ^ Raisins. 1 cup. and stew until the apples are cooked. Makes two large or three small MINCE MEAT FILLING For Six Pies Apples. Egg yolks. Figs. juice of 4. 3 heaping tablespoons. cup. add to the eggs Put into a pan lined with good pies. 4 cups. chopped. and boil for three minutes. when nearly cold. CREAM PIE Milk. Cream. Salt. Beat together the remainder of the eggs. Walnuts.PIES 217 Save the whites of three of the eggs for meringue. 1/2 cup. sugar. Mix all. Blanched almonds. Seedless raisins or currants. chopped. and the vanilla. Fruit juice.
and let cook for fifteen or twenty minutes. Eggs. 2 tablespoons. Remove. Beat the yolks of the eggs to a cream. Vanilla. 4 cups. Stir this into the hot milk. 3. vanilla. 1 teaspoon. 1 teaspoon. 2 cups. 1 cup. Spice to taste. Protose. 1 cup. 3 cups. put in the sugar. Sugar. Molasses (good). minced. then the well-beaten whites. grated. Butter. Seedless raisins. Milk. and salt. Nutmeg. 1 tablespoon. and add the corn-starch. Prune juice. Put nutmeg. stir the flour in the thoroughly into the sugar. Beat the yolks well. MINCE PIE Apples. Salt. and add the vanilla. Flour.218 VEGETAEIAN COOK BOOK Heat the milk and cream together in double boiler. Salt to taste. Lemon. and add to the eggs. which has been rubbed smooth in water. Stew all together until thick enough for filling. 1 cup. minced. 1. BAKERS' CUSTARD PIE Sugar. 3 tablespoons. grated rind and juice. 2 cups. Fill into baked pie shells and allow to cool. Mix .
BLUEBERRY PIE Line a pie pan with pie paste. when eggs. 4 tablespoons.PIES 219 well. Cover with the top crust. pressing down the edges tightly. flour. Butter. and add by degrees the milk. and set on the range. Trim. 21/2 cups. and bake in a good oven forty-five minutes. 3 cups. typical berry pie. and the beaten yolks of the eggs. 1 tablespoon. grate in the lemon rind. When the water in the boiler is scalding hot. 3. LEMON PIE (SUPERIOR) Lemons. Put in the berries half an inch deep and to one quart of berries add one cup of sugar in which has been mixed a teaspoonful of flour. Put the water and butter into an inner boiler. and a little grated nutmeg. now and then Remove from the fire. 3. 2 tablespoons. Eggs. Flour. that has been scalded and cooled (but not boiled). pour into deep baked pie shell. add the juice. Corn-starch. meringue with the whites of the cool. stir in the mixture. Bake from twenty-five to thirty minutes. and cook in a double till boiler of the consistency of cold honey. Water.) When done. and corn-starch together. . Mix the sugar. Sugar. (See recipe for pie shells. This pie is the . and turn all into a deep pie pan lined with rich paste. stirring to ensure even cooking. a pinch of salt.
and bake. the quality of these pies is Put three fourths set greatly improved. smooth. fold half the whites into the yolks and sugar. cup. very stiff. then the remainder of the whites and the rest of the flour. Lemon juice. Vanilla. \y^ teaspoons. Vanilla. Divide this batter into two pie pans. If made a day or two before serving. Beat till smooth. Beat the yolks of tlie eggs till very thick add the sugar. % of the milk into a double boiler. add the vanilla. 1 teaspoon. split each cake. 2 teaspoons. stir in the mixture. Eggs. and on the range. and kept on ice. filling. Flour. cup. add the sugar. 1 cup. and when the milk in the boiler is scalding hot. 6. and the remainder of the milk. Flour. Beat the eggs very light. and lemon juice. Beat the whites of the eggs vanilla. and put in the . 2. "When cold. Beat till perfectly flour. Sugar.: . y<2. then half the flour. 1 rounded cup. 220 VEGETARIAN COOK BOOK WASHINGTON CREAM PIE Crust: Eggs. . Sugar. Filling Milk. 2 cups. and cook thoroughly when cool.
Milk. Sugar.PIES 221 COCONUT PIE Desiccated coconut. % cup. and bake. Soak the coconut in the milk. according to . l^ cup. 1 Egg. Eggs. To the marmalade add the grated rind and juice of the lemon. The pan should be slightly rounding full. sugar. Lemon. and meringue with the white of the egg. size of an egg. The white of one of the eggs may be used as a meringue. remove from the oven. and the beaten yolk of the egg. APPLE PIE Line a pie pan with rich paste. Line a pie pan with rich pastry. and bake till the crust is done. add the beaten eggs. PRUNE PIE Prune marmalade. put into a pie pan lined with good paste. put in the filling. the sugar. and butter melted. Fill with apples cut in thin slices. Sprinkle over it a little more flour and sugar. Sugar. 1/2 cup. 1 cup. 1. 1. 2. if desired. Butter. pint. and sprinkle over the bottom a little flour and sugar mixed.
4 cups. 1 cup. Line a pie plate with paste rolled a a silver dollar. and RHUBARB PIE Pie paste. Cranberries. . little thicker than Strip the skin off the rhubarb. Add two tablespoonfuls of water. Moisten the edge of the paste. milk. and a few small pieces of butter. 1 teaspoon. MOCK CHERRY PIE Raisins. oven until the pie loosens from the dish. Rhubarb. Sugar. 1 large cup. stalks into half -inch lengths. ^^ cup. and trim. brush the crust with a bake about forty-five minutes. press down the edges. Sugar. and to a quart of rhubarb add a large cup of sugar mixed with a little flour. 1 cup. Flour. 2 cups. put on the upper crust.222 VEGETAEIAN COOK BOOK the tartness of the fruit. Nutmeg. and bake in a quick of nutmeg. Water. Fill the plate and cut the an inch deep. make several perforations in the top to allow the little steam to escape. seeded. Salt. Flour. Sprinkle a pinch of salt and a grating Cover with a rich crust.
cup of water add to the Bake in an under with crusty ornaments on top. and crancrust. and when with strawberry fluff. STRAWBERRY PIE Make cool fill a pie shell of tender pie paste. and with one half fruit. garnish with sliced straw- berries. .PIES 223 raisins Grind or chop together the seeded berries. Mix the flour in the sugar. bake. and serve.
CAKE 15 .
sifted 5 times. 2 teaspoons. Test it with a broom splint. Granulated sugar. beaten to stiff froth. grated. Juice of l^ orange. (227) . 1 cup. Powdered sugar. When done. . ANGEL CAKE Flour. Vanilla. clean cake dish. yolks. Pour into a bright. Mix and bake flavor with — Rind of lemon. Lemon juice. which should not be buttered nor lined. 1 scant cup. Fold the sugar into the beaten whites very lightly and adding the vanilla and lemon juice after which add the flour. 1 cup. 11. 1 cup. let it remain in the cake tin. carefully. 6. folding it in carefully. so that a current of air will pass over and under it. 3. with the sides resting on two dishes. Bake at once in a moderate oven about forty minutes. sifted. turning it upside down.SUNSHINE CAKE Egg Egg ^' whites. Egg whites. as for favorite sponge cake . 2 teaspoons. Lemon juice. 2 teaspoons. Flour. stirring quickly and lightly. ORANGE CAKE Use boiled icing flavored with orange.
1 tablespoon. eiglit minutes witb a Dover egg beater. Before baking. Hot water. Flour.228 • VEGETAEIAN COOK BOOK JOHNSON'S SPONGE CAKE Eggs. sifted. Bake in a slow oven. Flour. Break the eggs into a round-bottom basin or crock. 1 cup. and remove from the pan as soon as done. folding it in and beat with a and light colored. Bake in a buttered and floured pan. SIMPLE SPONGE CAKE Eggs. 6. the hot water and flavor. Now fold in the flour and starch. which have been mixed together. Granulated sugar. 4. invert the pan. gently. and beat again. sprinkle a generous quantity of granulated sugar and chipped almonds on top of the batter. 2 tablespoons. Corn-starch. beat for five to SPONGE SHEET Mix the ingredients the same as for simple sponge cake. but bake in a sheet. then add. while beating. letting it rest on . flour. This produces a delicious crust. 1 cup. 2-3 cup. Flavor. Bake in a modsugar. 1 scant cup. add the sugar. thick When done. Sugar. To the unbeaten eggs add the wire egg beater till the mixture is Then add the erate oven.
Flour. . add the vanilla and lemon extract. 6. Beat the yolks of the eggs tiU thick. % cup. i^ teaspoon. layers. the cake is stretched by its own weight. Flour. Lemon Sift the flour juice. FAYOEITE SPONGE CAKE Eggs. Sugar. Lemon extract. and the flour. pour into the yolks. beating all the time till cool. English walnuts. The quantity given will make a small loaf cake. Water. 11^ cups. or two out. When well . of the eggs to a stiff and sugar several times. Beat the whites froth add the lemon juice. which makes it lighter and more elastic than if left to fall by its own weight in cooling. 1 rounded cup. when it can easily be taken Thus suspended from the bottom of the pan. 14 cup. Boil the sugar in water till it will spin a thread. the well-beaten yolks of the eggs. 2 tablespoons. fold in carefully in regular order the sugar. 1 cup. Bake in a moderate oven.CAKE 229 two dishes till the cake is cool. Vanilla. 7. ground. Granulated sugar. 1 scant cup. beaten. NUT SPONGE CAKE Eggs. 1 teaspoon.
boil a few minutes. Starch. and bake in a medium oven. 1/4 cup. ANDERSON'S CAKE Eggs. Flour. and pour over the stiffly beaten whites. Lemon. in which the wellbeaten yolks have been folded. 1 teaspoon. Turn onto a cloth. Mix the flour and the starch. Water. Add the water and the lemon juice to the sugar. 1 cup. 14 cup. and lastly the remainder of the flour. then one half of the flour. SPONGE JELLY CAKE Eggs. Sugar. 1. 8. Lemon Salt. 1 cup. the other half of the whites. spread . 5. 2 cups. Oil. and lastly stir in the stiffly beaten whites. Bake in a large dripping pan. Fold in one half of the whites of the stiff . and two tablespoonfuls of lemon juice. add sugar gradually. Beat the yolks till very thick .230 VEGETARIAN COOK BOOK the flour with the walnuts Mix . Sugar. 2 cups. juice. then eggs. beaten very the grated rind. 1 cup. mix all together. Then add flour and oil alternately. stirring in carefully. trim the edges. flavor. Bake in tins lined with greased paper. Flour. and heat.
CRmiB COOKIES Stale cake. 1 lemon. 1 scant cup. 5. even heat on the If the cake is overbaked it wiU not roll well. grated. Beat the eggs stiff. . MARGUERITES Egg white. jelly. put in the sugar. 4. Using the cloth makes and set aside to cool. and beat very stiff. Cream. ALMOND MACAROONS Egg Rind of whites. three or four inches long. l^ cup. and add the flour and almond meal. Drop onto oiled pans in pieces the size of a walnut. chopped. 231 it roll and roll up. add the lemon rind. partly beaten. Ahnond meal. allowing plenty of room between. Walnuts. Sugar. Wrap in the cloth. Sugar. 1 cup. 2 cups. Smooth with a knife dipped in water. 14 cup. Molasses. 1 cup. Care should be talcen to have a slow. Bake a light brown. mix. Flour. Stir together. 1 quart. Eggs. and spread on crackers one inch wide by Bake a light brown. oven. 2 tablespoons.CAKE with the evenly. 1.
Mix the dry ingredients. and flavor to taste. . the cream. the cake very fine . and spice if desired.232 VEGETARIAN COOK BOOK add the molasses. CEEAM FILLING Cream. Lemons. and bake. Salt. Sugar. and add to the well-beaten whites. 2. 2. Vanilla. When cool. 2 cups. Crumb CEEAM FILLING NO. 1 Sugar. gradually add the hot milk. Seedless Lastly put in raisins or chopped nuts may also be used. add the eggs slightly beaten. the beaten whites. season with the vanilla. color. Milk. stiff. 6. sweeten. 1 cup. spread with a spoon on a greased pan. Flour. 2. NO. LEMON FILLING Eggs. 1-3 cup. and cook in double boiler. Eggs. the beaten yoLks of the eggs. 1 cup. 1 scant cup. 2 Egg Beat the cream until whites.
Water. treated in the same way. all Maple sugar may be dissolved in water and The egg whites should be beaten is the time the sirup being poured on them.CAKE 233 Beat the egg yolks until thick add the sugar. then pour slowly over the well-beaten whites. then pour it over the . Cook in a double boiler. beaten whites. Sugar. and pour over them while hot the maple sirup. Beat the egg whites stiff. i/i 2. and the rind and juice of the lemons. 1 cup. beating all the while. cup. MAPLE FROSTING Maple Egg sirup. BOILED ICING Egg whites. 2. . 1 cup. Allow to cool before using. which should previously be boiled until it will spin a thread when a drop of it is di^awn between the fingers. Boil the sugar in water until it will spin a thread. stirring constantly until it thickens. whites.
BAKERY AND BREAKFAST DISHES .
Doughs. Generally to those which may be rolled thin as paper. are called pour Any batter is a pour batter until it is made so batters. the resulting substances would be hard and compact. one full measure of flour to one scant measure makes a pour batter. human digestion. BAKERY AND BREAKFAST DISHES Thin batters are about the consistency of thin cream. by the generation of gas within the mixture. ranging from those just stiff enough to be handled. It will remain a batter until too stiff when it becomes a dough. may be poured in a continuous stream. to obviate and porous. Still thicker batters.. beaten. Thick batters are stiff that it breaks or drops in the pouring. If the ingredients in batters were simply mixed and cooked slowly. these proportions are subject to many modifications. Consequently. for various reasons. speaking. or by a combination of both methods. unfit for this. incorporated (237) . although. supplemented by quick cooking before the gas has a chance and to make them light to escape. when it is called to be a drop batter. like batters. are of varying degrees of thickness. as a mixture heats in cooking. Hence. which like cream. two full measures of flour make a drop batter and three full measures make a dough of liquid . is accomplished by means of the to expansion of incorporated air. Air at seventy degrees expands to about three times its volume when exposed to the temperature of a hot oven. we must resort This other processes.
in as in the use of order actually to incorporate and retain the air. . and any amount of good common sense. LIGHT BREAD In bread making it is necessary to have first-class yeast. as in popovers. kind of flour. as the material should not be allowed to localities reach more than 85 degrees ordinarily. which is sufficiently high. When eggs are added to the mixture. quickest and surest way to become proficient in the art is to place yourself under the tutorage of a good bread maker. as in making whole wheat gems. one must exercise care in beating. as it is not so subject to change of temperature. a good oven. and by the gas obtained by the union of an acid with an alkaline carbonate. In batters made light by the admixture of air. and other conditions. by adding eggs to the beaten mixture. Experience altitude. The is a necessary teacher in this as in any other work. and this can only be determined by the use of a thermometer. giving the desired lightness. baking powders. the best of flour. Ten or fifteen cents will buy one which will record 120 degrees. pure water. the temperature should be the same throughout the process. the glutinous consistency of the albumin they contain assists in retaining the entangled air.238 VEGETABIAN COOK BOOK Air is incorair expands. porated or enclosed in batters by beating the mixture thoroughly. To insure the best results. Variations must be made according to locality. Some An earthen bowl is better than tin or granite. climate. may require a higher temperature.
Proceed to make a stiff dough. Into a warmed mixing bowl put a pint of water at 95 degrees. the batter may be kept no room in the house is warm enough. The sponge will be light and warm in the morning. the lowing has been chosen by the writer: dry yeast cake. Some bread has a strong yeasty taste. and turned over to rise again. irons. thus deteriorating in both taste and nutriSoak the yeast a few minutes in a little tepid water. so it will clear the board without any sprinkling of flour. straw. a pint or more of warm water to the sponge. kneading board. or flat- By means warm of a kettle of hot water. If an extra fermentation is desired. Cover the box with enough paper to insure success. The more fermentation. Break use a whole cake but it will be noticed that the (not hot) flour until the batter flatten readily. Add the soaked yeast cake. tion.— BAKERY AND BREAKFAST DISHES 239 fol- Of the many methods of making good bread. cover. bound about with several thicknesses of newspaper. and the sponge is likely to fall before morning. and keep it warm until it has risen to twice its original size. Have the flour. or excelsior. and beat in warm in pieces one half of a . and partly filled with hay. Add to taste. salt and add a spoonful of sugar. bricks. makes a warm closet for bread sponge. in the until morning. warm bottom of the box. the more the nutri- . it may be lightly worked down. and your hands warm. and knead it until smooth. if but should not be removed until the room in which the kneading is to be done is warmed to at least 90 degrees. and keep it warm overnight. Return it to the warm bowl. A box of suitable size. is so stiff that it does not Beat until smooth.
which melts and covers the food portions. When ready for tlie tins. The bread should not be packed away until thoroughly cold. Should any part of the loaf have a pale surface at the end of an hour. The bread should be carefully watched. . is at least thirty-six hours old into and dry it in a cooling oven. It should not it. be eaten hot. but may be moistened and covered with fruit sauce. and be placed in contact with a hot part of the and warm. It is best eaten dry. and continue to keep them warm. If the oven is hot enough to brown a spoonful of flour on its floor. which are difficult of digestion and the addition of butter. or any dressing desired. especially if butter is The hot bread forms into doughy pellets. milk gravy. have them oiled Very slightly knead and symmetrically form portions of dough half the size you wish your finished loaves to be. lay the loaves on a cloth in front of an open window. used with . or mnd. CROUTONS Cut sliced stale bread into cubes. it may be removed from the tin. oven to brown. When thoroughly baked. ZWIEBACK Cut bread that rather thick slices. to use in soups. the sunPut it in an oven of sufficient heat to shine. hinders the action of the digestive juices upon them. and slightly oil the top of each.240 tion is VEGETARIAN COOK BOOK lessened. it is ready for the bread. Dry and toast to a nice brown. brown it through and through. and turned if necessary to insure even baking.
TooTT "f ness.. and place on a "* ™'''' "°<^ '^^^P ''t 120 degrees P. % Salt. p" a e dmde them Wia into in a moderate oyen. 3 cups. and place in the baking tin.^*^ "'"^ ""''"' '" ""^ ''''i! % cup. m^'in wari white flour to make a of sugar.) In a warm place.. about ad/. cup. Pour it into a warm crock rinse the pitcher with a cup of water as warm as 120 degrees F. form into a loaf. ("Emptyings" is tt old^ashioned name. uake bZ . Cream.BAKERY AND BBEiKPAST DISHES 241 SALT RISING BREAD put into the pitcher one pint of boiled water to cool by standing until it lowers to 120 degrees F. pu to nse at a temperature of 120 degi-ees F. and bake one hour in a rather moderate oyen! dough stiff enough to clear COMMDNION BREAD Flour. '° "*"' "^'^ ' ^'"^ ''''"' ^'"J "»•> in well: '"'"«'' Knead untU marker IS Cut into pieces ot conyenient size for handling and place on pans on which they are to be baked. Stir into it fourth of a teaspoonf ul of salt and one half of a teaspoonful Coyer with a clean napkin. TZ^rT" the board. and add to the rising. about half-inch squares squares. until twice its ongmal size. Water. It will be light in SIX or seyen hours.
Grind in a vegetable mill. 2 tablespoons. Spread with crusts to be used for and invert one on another. round out the edges. using a coarse die. and jelly. about half an inch square. Water. of this is represented elsewhere in this book) If rolls are desired. and cut in strips by using a pie marker (a scalloped wooden or metal wheel about the size of a twenty-five cent piece attached to a short wooden handle a cut . Oil. cut in strips. perforate with a fork to keep from blistering. and rub well. or Beaten Biscuits Pastry Salt. flour. then add enough water to make stiff dough. . The the top may be ornamented by cut- .242 VEGETARIAN COOK BOOK UNFERMENTED BREAD Sticks^ Rolls. JELLY TARTS Roll out good pie paste as for pie crust. 1 quart. Roll out on the molding board to the thickness of a lead pencil. and make a hole in the center by forcing the thumb and finger together while the dough rolling the by half inches thick. is held between them. Add the oil and salt to the flour. about % cup. and roll with the hands until round. cut with a cookie cutter. bake. have the dough of double thickness. These are usually Beaten biscuits are made dough out in a large roll about one and one and cutting transversely about one inch thick. served about three inches long.
Salt. fold in the beaten whites. 3 cups. Bread crumbs. 1/2 cup. 3. Gluten meal. add the beaten whites of the eggs. and milk together until foamadd the gluten meal.BAKERY AND BREAKFAST DISHES ting several holes with a thimble. GLUTEN GEMS Milk. 1 2-3 cups. . Beat the egg yolks. beat well. Milk. Soak the bread crumbs for a few minutes. 3 cups. and the yolks of the eggs. Flour. 1 can. Eggs. add the the ground corn. % Salt. CORN GEMS Corn. salt. and bake in hot RICE GEMS Cooked rice. Milk. ing. 4. salt. and bake in hot irons. cup. Salt. 6. Eggs. gradually lastly irons. gives an opportunity to 243 of tarts The preparation make use of scraps of pie paste. li/^ cups. beating all the time. 2 cups. Eggs.
Only rice that has been so cooked that each grain is separate and distinct from each other should be used Add in this preparation. iy2 cups. about 2 cups. add the milk. 1.. and beat thorBeat into this enough sifted flour to make a batter that will pile slightly when poured. 244 VEGETARIAN COOK BOOK Beat the egg yolks. . the rice and flour. if desired. Break the egg into the milk. oil. 1. add salt. GRAHAM FRUIT GEMS Graham Egg. ^ cup. Gluten. Bake in hot irons. GEMS OR PUFFS (PLAIN) Milk. gem irons in a brisk oven. A if tablespoonful of cooking is oil may be added to the milk a richer batter desired. Bake in hot greased oughly. Seedless raisins. Salt. ll^ cups. Cooking Egg. 11/2 cups. CORN-MEAL GEMS Make same and a little as plain gems. but use one fourth corn-meal sugar. 1 tablespoon. Milk. flour. which have been previously mixed and lastly fold in the beaten egg whites. and beat until foamy. 34^ cup. Sifted flour.
. Butter. Beat vigorously for a few minutes. Use one fourth to one third whole wheat or graham and proceed as for plain gems. gradually add- ing the flour. and pour on slowly enough of the milk to make a smooth batter. filling them about half full. from twenty to thirty minutes.BAKERY AND BREAKFAST DISHES Beat egg well. and beat again. 2 cups. 245 add milk. then turn at once into hot. GRANOSE PUFFS Eggs. 1% cups. Eggs. Granose flakes. Salt. POPOVERS Flour. 14 cup. 4. and gradually the remaining milk. % 3. WHOLE WHEAT AND GRAHAM GEMS flour. add the eggs. Milk. Bake in rather hot oven. mix the seedless raisins with the gluten. level teaspoon. Salt. 4 cups. Sugar. . and beat in bake in hot irons. . beating well. one at a time. well- buttered gem pans. Mix the salt and flour.
gem irons. Cream. Salt. filling them heaping fuU. or enough to make a Knead well. CORN-MEAL ROLLS White Salt. They may be iced. and bake. about 3 cups. about 4 cups. flour. EoU out. and a little shredded coconut sprinkled on top. Cream. salt. cup. y^ cup. or stiff dough. then two more cups granose flakes. and form into sticks. and cut in desired shapes with a pie marker. COCONUT CRISPS Shredded coconut. Corn-meal mush. Flour. % To well-cooked corn-meal mush add the cream and and the three cups of flour. 2^ cups. and bake. and then make a stiff dough. then add the salt and two cups of granose flakes. Perforate with a fork. % cup. Add sufficient flour to the salt and the coconut to the cream. beaten biscuits. . Mix thoroughly. rolls. 2 cups. and bake a light brown.246 VEGETARIAN COOK BOOK Beat tlie yolks of the eggs with the sugar until light. and add half of the stiffly beaten whites of the eggs. and lastly the Drop into an oiled pan or into round rest of the whites. Sugar.
Put this in a covered dish immediately. cream. White Eggs. 1 teaspoon. 4. Milk. Beat the whites very stiff. about 3 cups. flour. and milk. and perforating well with a fork to keep them from blistering. CRACKERS Crackers may be made from any of the unfermented bread mixtures by rolling the same out in sheets. Cream. Cut into desired shape. i/^ cup. 1 cup. New Mix Orleans molasses (good). enough rolls. Salt. % cup. and steam for three or four hours. Salt. Graham flour. Form in the shape of sticks. separate the and mix the yolks with the other ingredients.1 j BAKERY AND BREAKFAST DISHES 247 POTATO ROLLS \ Potatoes. which should not be thick. and fold into the mixture. as desired. the meal. mashed. molasses. eggs. Flour. . flour. and bake. and flour to make a stiff dough. BOSTON BROWN BREAD Yellow corn-meal. 2 cups. or beaten biscuits. 1 cup. % cup. To the mashed potatoes add the salt.
248 VEGETABIAN COOK BOOK RICE WAFFLES Eice flour. Sugar. Sugar as desired. 1 tablespoon. and bake. cream. 2 tablespoons. Corn flakes. Eggs. 3. 1 teaspoon. Rub the oil into the flour thoroughly. % % beat well flakes Cream the eggs add three tablespoonfuls of hot water add sugar. drop on hot greased pans. Eggs. VEGETARIAN HOT CAKES Bread crumbs. 3 tablespoons. Milk. Serve hot. and a small portion of shredded coconut. . Fold the whites of the eggs in last. Sugar. 1 cup. and add to the flour. CORN FLAKE DROP CAKES Eggs. 4 cups. 5. irons four minutes. 1 cup. 6. 1 teaspoon. and yolks together. Bake in oiled wafR. Cooking oil. Sweet cream. . Salt. 1 cup. cup. . sugar. Salt. Flour. Coconut. Mix the salt. package. and beat again then put in the corn .. Salt.
Milk. salt. together the bread crumbs. Butter. Add sufficient milk. . and bake on a soapstone sticky. 3 tablespoons. and into this beat the yolks of the eggs. 1 can. and bake on a soapstone griddle. and beaten yolks. flour. 4. fine sieve. heated to 140 degrees or 150 degrees. 2 tablespoons. as hot milk renders cakes soft and GREEN CORN GRIDDLE CAKES Corn. White corn-meal. Salt. beat into this cream. or drop in hot oiled gem pans. Eggs. Eggs. y^ cup. fold in the well-beaten whites. Drop on an oiled griddle. Be careful not to have the milk scalding hot. 1 cup. Serve with jelly sauce. and bake as for hot and bake in the oven. Mix thoroughly. y^ teaspoon. Flour. Salt. 3. to make a thick pour batter. griddle. cakes .BAKERY AND BREAKFAST DISHES 249 Mix thoroughly and sugar. Cream. Force the nuttolene through a the salt. NUTTOLENE CAKES Nuttolene. Add the stiffly beaten whites. cup. % % pound.
Corn-meal. Salt. Flour. Eggs. stir in the butter. size of egg. 1 cup. Put the meal into the mixing bowl. Butter. Break the eggs. and sugar. CORN BREAD WITHOUT BAKING POWDER. 1 tablespoon. add a little cold milk. Butter. 4. then the beaten yolks. put in the butter and salt. Boiling milk. 14 cup. and beat five minutes. 2 cups. salt. Beat the whites. 3 cups. let cool. flour.250 VEGETARIAN COOK BOOK CORN BREAD WITHOUT BAKING POWDER. . add suf- water to make a stiff dough. 6. NO. NO. and stir weU. and if too stiff. 2 Sugar. ficient boiling . pour the hot milk over all. Mix together the meal. Plave ready a hot oiled baking pan. Corn-meal. and add them to the batter. Boiling water. 2 cups. 1 Eggs. and turn in the batter. 1 teaspoon. and lastly the stiffly beaten whites. Let cool. Bake in a quick oven thirty minutes. Salt. and separate them add the yolks to the meal.
1 tablespoon. Eggs. 2. 3 heaped tablespoons. 3 cups. as will stir conveniently (if ready to mix up stiff. Salt and sugar as desired. Spread about one half inch thick or on a baking sheet .BAKERY AND BREAKFAST DISHES 251 CORN BREAD NO. Add To this add a mixture of two flour until it and one third enough. sired. Corn-meal. Take three cups of the sponge as bread. it is as stiff made too stiff. measured thirds corn-meal set for making wheat when light. eggs. but soft and sugar if demake a stiff enough to spread easily with a knife. 1 rounded tablespoon. about 3 cups. Butter. the sugar. 3 Sponge. and butter. or milk. Flour. Water Mix the corn-meal with a little salt. Butter. It may be made into deeper loaves. the bread will be dry. isfactory. 2 cups. let rise inch deep. till Put about nearly an half an inch deep in greased pans. if not stiff will be sticky). but they are not likely to be so sat- HOE CAKE Corn-meal. Sugar. and bake in a moderate oven. melted. scald with sufficient water or milk to batter. A tablespoonful of melted butter may be added less if desired.
and bake slowly crisp clear through. The pones should be browned on top. 1/2 teaspoon. Pour over these enough boiling milk or cream to make a stiff drop batter. . and bake in a brisk oven. that the meal may not lump. GEORGIA PONES Southern corn-meal. When perfectly smooth. 2 cups. it If the cake bakes fast on the bottom. Stir constantly. Sift the meal with the sugar and salt. 1 tablespoon. Sugar. drop in large spoonfuls on a cold buttered baking sheet.252 VEGETARIAN COOK BOOK till or pan. Boilmg milk or cream. Salt. may be turned over so that both sides will be evenly baked.
but hangs suspended in the water. which should be placed on the range where the water will boil rapidly. In cooking grains in the form of porridges. hominy. Replenish the water in the outside boiler from time to time with The cooking should be continuous. pearl barley. Cook five hours. and finish in a double boiler. 1 cup. the shorter the time required in nicely with fruits. Grains combine either and may be cooked or served with fruit or fruit juices. 1 quart. beating with a batter may be thoroughly mixed with the water and be free from lumps. If the inner part of a double boiler has been used. place on the range. they should whip so that the grains be introduced into rapidly boiling water. Boil imtil it thickens. as they contain all the food elements in nearly right pro- Rice and corn are exceptions to the starch in the first and the protein in the latter being in excess. keep them boiling. stirring occasionally until the grain does not sink to the bottom. Water. as cracked wheat. and the length of time varies according to the varying proportion of gluten in the grain. boiling water. The larger the percentage of cooking. it may then be set into the outer boiler. this.. In cooking coarse etc.CEREALS Grains portions. grains. starch. may be considered perfect food in themselves. (255) . and when boiling add the oatmeal. Put the water into a double boiler. OATMEAL Oatmeal.
Place in the outer boiler. the rice. the water through a colander. 1 cup. the range. Water. CRACKED WHEAT Water. add two or three quarts of boiling water. Boil until it thickens. and cold and boil till tender. and when boiling add the rolled oats. place in the oven a few minutes. Put the water into a double boiler. 1 tablespoon. and finish in a double boiler. . Cook four hours. and set into another pan. Salt. and cook constantly for four or five hours. RICE. and the bottom of the colander will not touch. so that Cover. Cracked wheat. Drain off all and then hot water sufficient to wash off the starchy water and separate the grains. WESTERN STYLE Rice. 1% cups. and Put the water into the inner double boiler. Wash salt. stirring once or twice to prevent sticking. 1 teaspoon. Leave in the colander. 4 cups. place on when boiling add salt and cracked wheat. Salt.256 VEGETARIAN COOK BOOK ROLLED OATS Rolled oats. place on the range. 1 cup. pour over the rice first . Boil rapidly until the grains do not sink lifted when the dish is from the range. 1 quart.
Salt. set in a double boiler. and cook one hour. CORN-MEAL MUSH Salted water. or in another vessel con- taining boiling water. Into the salted water stir till it stir . Raisins. continuing to begins to thicken then cook three or four hours in a double boiler. 1 cup. salt to taste. Boiling water. i/^ cup. teaspoon. GRAHAM PORRIDGE Graham flour. the corn-meal. Care must be taken in browning that it Rice color. Stir the flour into boiling water. BROWNED RICE be browned in the oven until it is a strawadd three cups of hot water to one of rice. % Put in an enameled pan. salted. 2 cups. and steam one hour. then may does not scorch or get too brown. 3 cups. cover. boil for five minutes. and beat till perfectly smooth. 1 cup. Water. seeded.CEREALS 257 RICE WITH RAISINS Rice. 4 cups. and finish cooking in a double boiler. 1 cup. Corn-meal. 17 .
Put the water Let it into the inner part of a double boiler. pour one and one half inches thick into . Salt. then cook in double boiler about six hours. and when boiling add salt and farina. stirring all the time. boil thirty minutes. weU washed. In this way the mihi will not be so liable to scorch as if it was put on the range at first. BROWNED MUSH Cook farina. boil for CREAM OF WHEAT Cook as directed for farina. 1 cup. Farina. Then place in a double boiler.258 VEGETARIAN COOK BOOK PEARL BARLEY Pearl barley. and add pearl barley. cream of wheat. and cook one hour. or com-meal as for thick mush. 5 cups. it should first be simmered or scalded in a double boiler. 6 cups. If milk is used. two or three minutes. Thus rule will apply to all grains cooked with milk. and the milk will boil almost immediately. Heat slowly on stove. until done. place on the range. Water. Put cold water into inner boiler. using four or five parts liquid to one of cream of wheat. FARINA Milk or water. 1 cup. and then placed on the range.
Empty out on a board. GRAHAM PORRIDGE WITH DATES Set as for plain graham porridge. Put the salt and the sage in the water. and bring to a add the corn-meal as for mush. When well set. and cook thoroughly. and cut in slices about one half Roll in bread crumbs. Corn.CEB£ALS greased bread tins. and brown in oven. Salt. chopped dates. When well cooked. and pour into an oiled pan to cool. cool. sprinkle with or melted butter. 269 and allow to cool at least ten hours. When thoroughly boil. 1% cups. roll in bread crumbs. lay in a greased pan. stir in the desired quantity of washed. and bake. Corn-meal. Croutons. oil inch thick. Sage. BROWNED KORNLET Water. add the corn. let cook half an hour longer. Stir in well. place in a greased pan. cut into slices. after it has cooked one half hour. place in the outer boiler. and serve. IV2 quarts. Serve with sirup. 1 cup. Serve with maple sirup. it seeded. two thirds of which has first been ground in a vegetable mill next add the croutons. . 1 can. .
bright ears of corn. Salt. salt and granola. Gluten meal. 1 pint. Salt. and put the corn into two quarts of cold water. and serve with cream. granola. GEANOLA POEEIDGE Granola or fruit nuts. 1 quart. and sprinkle in carefully This does not need the gluten meal. Shell enough to fill a quart cup. Milk. Heat the liquid. stirring to cook after it is set. Heat the milk. GLUTEN POEEIDGE Milk or water. Seedless or seeded raisins or chopped dates may be added as desired. 2 cups. Mixed gluten and Cook fifteen minutes. all the time. 1 cup. rejecting any portion which have small or ill-formed kernels. add salt. 1 quart.260 VEGETAEIAN COOK BOOK GLUTEN-aHANOLA MUSH Boiling milk or water. add the and serve. V^ pints. in which has been dissolved may . blow out the chaff. cook until set. HOMINY OE HULLED COEN Select sound.
may be heated to boiling. and rub the corn in the hands remove any hulls remaining. blackberry. Salt to taste. Cook rather slowly until tender. Rinse. Immediately remove the corn into cold water. Do Pour to not serve until the salt has penetrated each kernel. the hull will readily pose as well. grape. if pressed between the thumb and finger. but the consumer will decide what he will use for sauce. that all the hulls it Eub thoroughly be removed. blue- berry. thickened with corn-starch. may Let stand overnight in plenty of water. in several waters. and put into cold water. FRUIT DRESSING FOR CEREALS Such fruit juices as strawberry. or baking soda slip off. Cook vigorously until. is needed. off most of the water. lye lye. If during the cooking more water hot. .CEREALS one level teaspoonful of concentrated are at hand. and served as a substitute for milk or cream on flakes or other cereals. or pineapple. 261 If wood ashes made from them will answer the pur- may be used. More of the soda than of the lye is required. let it be added taste of the Corn thus prepared is excellent eaten plain.
Toasted bread or zwieback. and should be crisp and brittle. the toast should be dipped quickly fruit. although ordinary toasted bread can be used. not hard. 1 tablespoon. many equally good. Flour. or egg toast or with hot salted water if for In either case. it will include sufficient to suggest others so . are prone to appease their appetites.TOASTS Toasts are uniformly and properly regarded as a break- and when properly prepared are wholesome. In using zwieback for toast. ZWIEBACK For directions for preparation of zwieback. Butter. and far more conducive to health than the fried mushes and griddle cakes with which fast dish. gravy. so as not to absorb too much liquid and become mushy. do not expose it to such fierce heat that the bread will be burned or singed. it may be moistened with hot milk if for cream. Zwieback should be used as the foundation of all toasts. (265) . and appetizing. Under this head a few kinds of toast will be given. in and out again. nutritious. 6 cups. In toasting bread. inexpensive and otherwise. see chapter dishes. While it is not an exhaustive list. 1 heaped teaspoon. Singed bread is not toasted bread. It should be toasted as far through as possible. on bakery and breakfast MILK TOAST Milk.
into long triangular pieces. CREAM GRAVY TOAST Rich milk. to boiling. 6 cups. trim. boiling. and cut in two lengthmaking four pieces. Place these evenly on top of one another. BOSTON CREAM TOAST slices of bread. Zwieback. Heat the cream over. Milk. a little Heat the milk. Flour. Let boil. dip slices of zwieback into hot milk for an instant. . and dip into this slices of toasted bread or zwieback. 1 quart.266 VEGETARIAN CPOK BOOK Heat the milk and butter in a saucepan over tlie fire. Toast two wise. remove from the fire. add salt and flour moistened with a little milk. when CREAM TOAST Cream. Pour what remains over the toast. in . and serve with cream sauce. and cut again cornerwise. 3 teaspoons. cover. Salt. Arrange artistically on a platter. and thicken with flour rubbed smooth cold milk serve on moistened zwieback. and send to the table hot. pour hot cream and serve. place on saucers.
Mix well. and add is to the cream gravy.TOASTS 267 NUN'S TOAST Eggs. CELERY TOAST Cream it Celery. LENTIL AND TOMATO TOAST Lentil pulp. strained. and pour over moistened slices of zwieback. raw. serve on . press the celery through a fine colander. season. Egg whites. and thicken with the flour salt to taste. is Cook the chopped celery in water enough that when tender it will be almost dry. or 1 cup cooked. Salt. Cream gravy. 1 cup. i*^" Tomatoes. 2 cups. Parsley. 1 quart. and pour over moistened pieces of zwieback. 3 cups. Mince the hard-boiled eggs and parsley. add to the cream gravy. gravy. 2 cups. moistened zwieback. hard-boiled. Heat the milk. Drain off what juice left. 2. 2 teaspoons. Flour. and pour over the beaten whites of the eggs. . SNOWFLAKE TOAST Milk. minced. heat.
Milk. Salt. 1 cup. Beat the eggs thoroughly. Mix well. a piece of toast. Butter. 3 cups. 2 cups. . 3. and add to zwieback moistened witli hot milk. and serve. Lentils. Moisten and butter it. season. Bread. Then brown on a hot buttered griddle or thick-bottomed frying pan. slice to ing each and dip into the mixture. strained. allowabsorb some of the milk. little Slice light bread. lay four or five pieces of asparagus on pour a spoonful of white sauce on the bottom end of the stalks. AMERICAN OR FRENCH TOAST Eggs. ASPAEAGUS TOAST Prepare as for stewed asparagus. NUT GRAVY TOAST •# Dress moistened toast with nut gravy as given under sauces. and add the milk and a salt. and serve hot with jelly.268 VEGETARIAN COOK BOOK CEEAM LENTIL TOAST Cream gravy.
% cup. Hot Salt. or use strained tomatoes thickened with flour or corn-starch. Brown minced the flour in the oil. PROTOSE TOAST Protose. Eggs. 1 tablespoon. 1 quart. and salt. hard-boiled. 4 tablespoons. Flour. Salt. sauce. and tomatoes through a fine colander. 2 cups. protose. strained.TOASTS 269 TOMATO TOAST Dress moistened toast with tomato sauce as given under sauces. PROTOSE AND TOMATO TOAST Tomatoes. CREAM OF TOMATO TOAST Prepare dressing as directed for cream of tomato and serve on fresh toasted zwieback. heat and serve. fine. Oil. Protose. 2. Add salt to taste. protose Cook slowly for ten minutes. add hot water. Press the hard-boiled eggs. 1/4 pound. . water.
. using protose instead of PEA TOAST Peas. Any canned fruit. 1 cup. and serve on cream toast. salt. Cream gravy.270 VEGETAJEilAN COOK BOOK NUTTOLENE TOAST Nuttolene. 1 quart. blackberries. add cream and and thicken j add to moistened zwieback. heat. and add with the minced parsley to the cream gravy. BERRY TOAST berries.. blue- for toasts. EGG ON TOAST Prepare soft poached or scrambled eggs. Parsley. Press the peas through a colander. Cream. as may be used strawberries. 2 cups. Y^ pound. Strain off the juice. etc. toast. 1 teaspoon. Press the nuttolene through a sieve. CREAM GRAVY PROTOSE TOAST Prepare as for nuttolene nuttolene. Flour. Salt.
thick. and raisins in a little water. beat NO. serve on moistened zwieback. Stir in the berries. and rub them through a fine up with a little cream. season with a slightly thicken with corn-starch. . 1 Peel some nice bananas. as strawInto Boil. NO. and thicken with corn-starch. . GRAPE TOAST Heat the grape juice. and serve on moistened toast. and slightly thicken with cornstarch and flour serve on moistened zwieback. The juice should not be too this slice some ripe bananas. Serve cold. Serve on moistened toast. sweeten. but just so that the banana will appear suspended in the juice. Serve as other fruit toasts. 2 Take the desired quantity of bright fruit juice. and reheat till the berries are boil. BANANA TOAST colander. BANANA TOAST berry or cherry. SULTANA TOAST little Stew sultana butter. well heated through.TOASTS 271 and thicken with corn-starch to the consistency of cream.
and the toast moistened with the apple sauce over all. APPLE TOAST Fresh stewed apples. 'v^Tien the apples are put into the colander. and boil it down into a sirup. not boiled. toast. except that the dates should Walnuts may be added. Moisten the toast. Sugar. and stir in the hot prune pulp and sugar. The apples may be flavored with lemon. Egg whites. or mixed with grape or cranberry sauce. 3. DATE TOAST Prepare as for apricot be steamed. save the juice by itself. be poured into a saucepan and boiled into a sirup. and pour over some of the sirup and some of the marmalade. 2 cups. this.272 VEGETARIAN COOK BOOK PRUNE WHIPPED TOAST Prune pulp. PEUNE TOAST Prepare as for apricot toast. using prune marmalade. the liquid may sweetened. Beat the whites very stiff. 1 tai)lespoon. rubbed through a colander and make a nice dressing. Serve a spoonful or two of APRICOT TOAST In making apricot marmalade. . Serve on slices of zwieback which have been dipped in hot water.
place the toasted bread on the dish. With having rough melted from by the edges a a cutter made quart tin can. cut a circle. cut ened with corn-starch. and FANCY FRUIT TOAST slices. reheat. serve on moistened zwieback. Toast these in a slow oven. and remove its center by means of a small cookie cutter. the juice of which hgis been thick- From a two-pound loaf of white bread. In serving this. sweeten. and serve with whole fruit. PEACH TOAST Stew peaches. press through a colander. and pour the fruit into the hollow center. and the juice around the outside. serve on moistened zwieback.TOASTS 273 CHERRY TOAST Seed and stew cherries. 18 . and slightly thicken.
Bake in a moderate oven till a golden brown. Salt. II/2 cups. 4. gether. and bake done. 2 slices. Serve at once. Beat the whites until you can turn the plate bottom side up withPour the beaten whites and yolks toout their falling. and dust with powdered sugar. CARROT SOUFFLE! Carrots. SWEET OMELET Eggs. mashed. and let soak a few squeeze out most of the milk. Onion. Crumb minutes .OMELET SOUFPLi: Beat the whites of two eggs very the yolks. till hot oven. and add the sugar and a few drops of flavoring. and mix thoroughly. salt. the bread into cold milk. Put into an oiled baking dish. Flavoring. 3. 2 tablespoons. stiff. Eggs. Stale bread. put in a medium Serve quickly on being removed from the oven. Beat the yolks of the eggs as light as possible. or to a rich brown. Milk. 1 tablespoon. beating just enough to whites. S0UFFL:E3 Powdered sugar. and add the soaked (277) . and add mix the yoUcs with the Turn into a hot oiled omelet pan.
Put into an oiled pan. turn. cook till light brown on the other side. delicate souffle is made of whites of eggs beaten adding a tablespoonful of sugar to two whites. and pour enough of this to make one omelet. Any kind of marmalade may be used in place of fruit. FRUIT SOUFFLE A very stiff. turn into a hot oiled skillet. whip lightly with an egg whip or fork. lift the edges of the run under next to and the bottom of the skillet. so that the uncooked part can When light brown. "Water. beat lightly. Beat the whites of the eggs very stiff. .278 VEGETARIAN COOK BOOK bread to the egg yolks. As soon as they begin to set. ley or watercress. the one third fold will be underneath. PLAIN FRENCH OMELET Break the eggs into a dish. PLAIN OMELET ^ Eggs. and chopped apricots or peaches. and fold in. greased omelet pan cook on hot stove run knife or spatula . salt. and place on range. so that omelet. and onion. then toss out on hot platter. into a hot. . Garnish with pars- Serve at once. 4. carrots. Salt. or cream. Fold about one third over with knife. 4 tablespoons. milk. Add the liquid and the salt to the eggs. and bake in a moderate oven.
PROTOSE OMELET Protose. Cooking Mince the protose fine. Lemon honey. Eggs. Cream. at the same time tilting the pan to the side where the knife is inserted. until smooth. Parsley. of the omelet. invert on hot plate.EGGS 279 under first one side. thus allowing the uncooked portion to run underneath. sprinkle powdered sugar on the top. Salt. beat and add the beaten yolks of the eggs. greased individual dishes in a quick oven. slice. % a thin oil. and the boiling milk. on puddings. and serve. 4. 2. spread lemon honey on half of each one. see chapter and serve hot. salt. Boiling milk. % Sugar. For lemon honey. and then another. cup. and bake in Mix the corn-starch. flour. Flour. 1 dessert-spoon. minced. beat the yolks of the eggs a . sugar. ten minutes. and fold over. 1 teaspoon. Corn-starch. Butter. and cream. fold in the beaten whites. Double one third part over. LEMON OMELET Eggs.
mixed with an equal amount of beaten white of egg on side of platter. . platter. Beat the and stir into the protose. Insert a knife between the omelet and the pan. Serve on a hot platter at once. Cook a few minutes. add a little minced parsley. Serve with a tablespoonful of well-seasoned apple sauce. and one or two tablespoonfuls of granose before beating. adding two tablespoonfuls of cream instead of milk. Serve hot. only adding one tablespoonful ' of cooked rice to eggs and milk before beating. whites into a froth. adding one tablespoonful of Serve at once gluten to eggs and milk before beating. stiff. Put a little oil into an omelet pan. RICE OMELET Same as plain omelet. and when hot pour in the mixture.280 little. and with a sudden turn of the hand fold the omelet in two. not GLUTEN OMELET Same on a hot as plain omelet. APPLE OMELET Same as plain omelet. VEGETAEIAN COOK BOOK and stir the minced protose into them. Cook in a hot oven two or three seconds. GRANOSE OMELET Same as plain omelet.
and when ready to the other half over it. and fold Serve with or without a tomato gravy. rice. Serve on hot platter at once. Serve at once on a hot platter. GREEN PEA OMELET Make as for plain omelet. fold. ASPARAGUS OMELET Make as for plain omelet. nuts. . peas. minced may be used in omelets. folding in one tablespoonful of asparagus tips. gluten. etc. Serve on a hot platter at once.EGGS 281 OMELET WITH TOMATO Prepare a plain omelet. put a layer of baked ripe tomatoes on one half. ONION OMELET Make as for plain omelet. lentils. OMELETS Onions. folding one tablespoonful of French peas with a little thick cream sauce over them. olives. which have been nicely seasoned. placing one dessert-spoonful of lightly braized onion on the omelet just before folding. as preferred. granose..
and serve at once on liot platters. slightly whipping them with an egg whip or spoon. protose. Into an oiled skillet containing one tablespoonful of cream or milk. nicely. break Let the pan . Salt. com in place of protose. Salt. then add protose. using one teaspoonful of lightly braized onion in place of protose. scramble (soft. 1 tablespoon (for one person). Protose. Fresh eggs. 1 tablespoon. almost boiling. SCRAMBLED EGGS WITH PROTOSE Cream or milk. SCRAMBLED EGGS WITH ONIONS Prepare as for scrambled eggs with protose. 2. using nice. and serve on hot platters at once. desired. Stir to prevent sticking to the bottom. POACHED EGGS Take fresh eggs. Serve at once on hot platters. also to mix thoroughly the egg with Salt. minced. medium. omitting and substituting minced parsley. break the eggs.282 VEGETARIAN COOK BOOK SCRAMBLED EGGS WITH SUGAR CORN Prepare as for scrambled eggs tender with. as only fresh eggs poach them into a pan of hot water. SCRAMBLED EGGS WITH PARSLEY protose Prepare as for scrambled eggs with protose. or hard) as the protose.
milk. on the range where it will not boil. POACHED EGGS ON GRANOSE Heat granose in the oven a few minutes. place them in a dish of boiling water. that has been slightly moistened. POACHED EGGS ON TOAST Serve poached eggs on light browoi or fresh toast if slices of zwieback.— EGGS set 283 soft. put a few spoonfuls on a plate. Serve on a platter. then drop in eggs. medium. fifteen FLOATED EGGS Take two fresh eggs separate whites from yolks. medium. not soaked. parsley. three minutes. Serve in cups. two minutes. hard. four minutes for hard.— two minutes for . preferred. garnish with watercress or Serve while very hot. Meantime beat the whites . poach as desired. JELLIED EGGS Cook the same as curdled eggs. with hot cream. and place poached eggs on top. or water. and leave for eight minutes. leaving in water minutes instead of eight. and cook till set as desired. set on back of range for two minutes. being careful not to break yolks. CURDLED EGGS Bring a kettle of water to boiling point. five minutes.
Serve at once. and add a small piece of butter. salt. medium-sized tomatoes remove the stems. and bake in a moderate oven until the eggs are These may be if desired. and with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato. mold them in a soup bowl. till the eggs are medium done. adding a small portion of thin tomato sauce before cooking. Prepare eggs as for shirring. These are made expressly for shirring eggs. . salt. CREAM SHIRRED EGGS ful of rich as desired. break an egg into each one. garnish with parsley. seasoned with butter or grated onion Small granite or porcelain pans about half an inch deep are to be obtained in any first-class hardware store. and serve. BAKED EGGS IN TOMATO CASES From ripe. salt sprinkle with chopped parsley. place a yolk in the center of each. and drop the eggs in. Place them in an oiled granite baking pan. and bake .284 very VEGETARIAN COOK BOOK stiff. sprinkle with set. pour about one tablespooncream over them. TOMATO SHIRRED EGGS Prepare as for plain shirred eggs. Set in a moderate oven. SHIERED EGGS Grease the shir pans. and float the molds on boiling water two or three minutes till nicely set. Then place them on a large platter. set in oven. and bake Serve at once.
DAIRY DISHES .
just as the curd begins to form. and then be skimmed beHeat it slowly fore any attempt is made to heat it. also spoil its palatableness. lumps and a stringiness not altogether agreeable. preferably in hot water or in a moderate oven. and lose its The milk nutritive value. A short method is to pour boiling water into the lobbered milk. and should be allowed to thicken. may begin to COTTAGE CHEESE Cheese made from sour milk contains protein element. which to is more pleasing than have some parts hard and others soft. with gentle stirring. until the curd forms and separates from the watery whey. This may be flavored and sweetened as desired. it should be poured into a strong (287) . Cool the cream to a temperature of 64 degrees or less. and is much of the preferable to the cheese of com- merce. but an advantage is gained by passing a knife through it so as to cut it in fail signally in Many making this article. The milk should not be stirred while cooking. — squares. Rapid cooking is likely to cause As soon as well curded. This helps to give uniformity of texture. or the butter separate. Care should be exercised not to beat too long. and beat with a batter whip or a dover egg beater until of the desired consistency.WHIPPED CREAM That satisfactory results may be obtained. the cream to be whipped must be quite rich.
none too long for it to remain quiescent. as minced onion. and the whole formed into balls or other shapes. add a little more juice. and more curd will form. it is more wholesome than that article. If the whey is white and milky. One cup stirred into a gallon of warm milk will usually gather all the curd. parsley. or in a warm to the buttermilk. Sweet milk may be readily curded by the addition of lemon juice. Add the lemon juice warm water. BUTTEEMILK CHEESE Buttermilk. 2 quarts. ness. Various seasonings may be added. or other herbs. It may added to it a portion of salt. that much the safest plan to sterilize it before using. Served with a garnish of lettuce or other green. place. the cheese will be vastly improved Ity passing through a colander or an ordinary meat mill. Heat . STERILIZED MILK Milk it is is so liable to be infected with disease germs. it gives Used in place of common cheese with macaroni. and proceed as for other cheese. and as much sweet cream or milk or sour cream as will be required to make it of the Should there be any lack of smoothdesired consistency. until it and wheys off.288 VEGETARIAN COOK BOOK Overnight is then have but loose cloth to drain without pressure. Lemon juice. set in Then drain in a cloth. 2 tablespoons. a pleasing variety.
Such milk is usually wholesome. and serve 19 . for thirty minutes. seal tightly. when cool. heated. as it has to be sterilized in the process of canning. If. the cooked taste. Put aU at once. it will be likely to have less of into the inner boiler containing the milk. 1. it 289 and set and cook over a hot fire until the albumen rises to the top in the form of little bubbles. For some purposes it has an advantage over ordinary milk. Ice. Sugar. Flavor. finely chopped. Remove. Some Be authorities favor cooking the milk that as it may. shake vigorously for several minutes. MILK SHAKE Milk. 2 tablespoons. 1 pint. It can be prepared for use by adding from one to five parts water. pour into glasses. 1 cup. 'Egg. in a two quart glass jar. CONDENSED MILK Condensed milk is prepared by a vacuum process by which much of the water is removed by evaporation. pour into shallow pans.DAIRY DISHES the water in an outer boiler to the boiling point. the milk should be and cooled quickly. it is poured from one dish to another for a few minutes. and cool rapidly.
which should be about blood heat. Currant jelly. then gradually beat into it Dissolve the sugar in the milk. again. and add the rennet. 2. Dissolve the sugar in the milk. Then set in a cold place until time to serve. Stir quickly. or 100 degrees. i/^. 1/^ cup. Rennet tablet. which should be at blood heat. and beat the jelly. whites. Rennet Sugar. Pour the milk into the dish and add one rennet tablet dissolved in a small quantity of water. 1. Rennet tablets may be purchased at any drug-store.290 VEGETARIAN COOK BOOK RENNET BLANC-]\iANGE Milk. . stirring quickly minute. tablet. Before serving. 2 tablespoons. JUNKET Milk. Egg Beat tbe whites of the eggs stiff. pour and when firm put in a cool place. add the sugar. 6. 1 quart. cover with a meringue. 1 Milk. do in five to ten minutes. Let it stand until it thickens. 1 quart. Flavor to taste. tablets. haK which it will YOGURT Yogurt NO. from which for about a it is to be served. Powdered sugar. 1 quart. 4 tablespoons. which should be previously dissolved in a tablespoonful of water. into a dish.
Bring the milk
to scalding heat,
and cook for ten min-
utes in a double boiler.
Cool to a temperature of 106 detablets
and add the yogurt
Set in a
which have been mashed and wrap well, and allow
to twelve hours, or until it has thick-
in a cool place.
For a second batch use one tablespoonful of the yogurt
instead of the tablets.
milk, 1 quart.
Procure lactone tablets manufactured by Park, Davis and proceed as for yogurt No. 1.
Milk, 31/2 pints. Yeast, 3 tablespoons.
Heat one cup
of rich milk to 90 degrees; into this
three tablespoonfuls of
home-made or brewers'
place twelve hours.
stand in a
of that time,
will be thick like clabber.
At the end Beat well with
an egg beater until of the consistency of cream. Heat a pint of milk to 90 degrees, add four tablespoonfuls of this mixture, cover, and set in a warm place twelve hours;
then beat well.
this twice more,
but what you add to the milk. You are now ready to make the lebben by using four tablespoonfuls of this starter to
a pint of milk, proceeding as for the starter.
barley well, and start to cook in cold water in
the proportion of about one of barley to ten of water. Boil slowly for several hours, seasoning with salt an hour or
so before it is done.
the broth, and season with
Heat the water
flour, sifted, 2-3 cup.
sprinlde in slowly the flour, stirring all the time with a
Boil until well
then cool in a double
boiler for one hour.
Water, 1 quart.
Rice, 2 tablespoons.
or milk, 1 pint.
the salt to the water,
the rice in
water, and add to the boiling water; boil
until the rice
very tender, pass through a colander, add
cream, reheat, and serve.
VEGETARIAN COOK BOOK
Corn-meal, 2 tablespoons. Milk, 1 quart.
Heat the milk to boiling, and sprinkle in the corn-meal, meanwhile with a batter whip when well set, place boiler, and cook thoroughly. outer in an
be prepared as directed for corn-meal
gruel, using water instead of milk; or oatmeal
has been sufficiently cooked,
be thinned, stewed for
a few minutes, and then strained and served.
Sanitarium gluten meal, Milk or water, 1 pint.
Salt the boiling liquid,
and stir in carefully the meal. peanut butter rubbed smooth may be added if de-
Mix one tablespoonful
of Horlick's malted milk
tepid water to
a smooth paste
powder add three
fourths of a cup of water, hot or cold, stirring briskly,
be prepared with hot milk instead of water,
MALTED MILK AND CUREANT JELLY
Horliek 's malted milk, 1 tablespoon. Boiling water, cup.
Currant jelly, Cold water, Cracked ice.
the malted milk
ing water to
a smooth paste;
powder with a little of the boiladd the jelly and the
rest of the water,
stir till the jelly is dissolved.
the cold water and
and serve daintily in a glass or a sherbet cup, partly filled, and set on a small plate
TAMARIND MALTED MILK
Horliek 's malted milk, 2 tablespoons. Tamarinds, 1 tablespoon. Hot water, 14 cup.
Cold water, Cracked ice.
a smooth paste of the malted milk powder and the
add the preserved tamarinds and the cold water. chill, or add pure cracked ice.
wash firm tomatoes. I/2 Lettuce. Bread. and spread bread. 2. lettuce leaf in each sandwich. NUT AND EGG SANDWICHES Prepare eggs as for scrambled eggs. add salt. press slices together. spread on thin sliced bread. add an equal quantity of minced protose or nuttolene. desired. invert the others on the lettuce leaves. lay crisp lettuce leaves on half of these. spread (301) . cook until set and remove add celery salt and lemon juice . Salt. Press the nut cero through a fine colander. press together. to taste. While cooking. cero.NUT CERO SANDWICHES Nut pound. and sprinkle of celery salt if and serve with a NUTTOLENE OR NUT LOAF SANDWICHES Prepare nuttolene as for nuttolene cheese. on thin sliced bread. slice into the colander. and press the pulp through into the nut cero. Fresh tomatoes. on slices of thin and cut comerwise. Arrange tastily on a smaU plate on which has been laid a crisp lettuce leaf. and cut comerwise in four pieces.
Walnuts. and fill with bean puree with which lemon juice has been mixed. 15. add a little warm water. CRESS SANDWICHES NO.302 VEGETARIAN COOK BOOK NUT AND JELLY SANDWICHES Very palatable sandwiches may be made by spreading bread with jelly. PROTOSE OR NUT CERO SANDWICHES Spread bread with nut or dairy butter. Garnish with olives. Grated onion. y^ cup. salt. and . or minced may be added DATE SANDWICHES Dates. and fill with protose rubbed smooth with a fork and seasoned with salt and lemon olives juice. and then sprinkling it with finely chopped nut meats. BEAN SANDWICHES Spread thin slices of bread with nut or dairy butter. Seeded raisins or figs may be used if preferred. celery if desired. Spread thin sliced 1 bread with mayonnaise dressing. and make a fiUing by grinding the dates and walnuts together in a vegetable mill. Spread thin slices of bread with nut or dairy butter. If the mixture is too stiff.
and serve at once. Remove the crusts from thin sliced bread.SANDWICHES add crisp. 303 well-washed watercress which has been cut in half -inch lengths. COTTAGE CHEESE SANDWICHES Proceed as for other sandwiches. slices. MOCK SALMON SANDWICHES butter. the slices together. Cut the bread and add a nut or dairy mock salmon Place a crisp leaf of lettuce between each two filling in thin slices. and then with the minced olives. OLIVE SANDWICHES Mince seeded olives rather fine. salad. and spread on the bread. watercress. . and spread with nut or dairy butter Press or mayonnaise. cheese. CRESS SANDWICHES NO. 2 Mince equal quantities of nuttolene or protose and and mix with enough mayonnaise to spread well. filling with cottage PEANUT SANDWICHES Dilute nut butter with water and lemon juice. add salt. or keep under an earthen dish or a moist cloth until ready to serve. and serve. spread with made as directed for cut cornerwise.
pound. Salt. Seed the tose . macaroni preparations. Proceed as for other sandwiches. % ^ Onions. Nuttoiene. or This is hot roast. and mix weU. Lemon Bread. salt. Blanch the almonds. cup. seed the the almonds. and mince with the nuttoiene and proand lemon juice. 1 cup. . trimming the crust from the edges. and toast to a light brown in the Mix with and grind in a vegetable mill with these the salt and lemon juice. juice. Sage. and serving on a platter covered with a hot cream or brown gravy. Protose.304 VEGETARIAN COOK BOOK OLIVE NUT SANDWICHES Olives. Lemon oven. grated onion. and proceed as for other sandwiches. 14 pound. juice. a nice way of using up small fragments that could not well be used in any other manner. Salt. OLIVE ALMOND SANDWICHES Olives. HOT SANDWICHES Prepare as for ordinary sandwiches. These sandwiches may be fiUed with Spanish slices of rice. olives. chowders. I/2 cup. Almonds. olives. add the sage.
SANDWICHES 305 SALAD SANDWICHES Cut stale bread into thin triangular slices spread with mayonnaise and the desired salad. beet. protose. . lima bean. 20 . macedcine. using fruit salad for and golden salad dressing instead of mayonnaise. Proceed as for salad sandwiches. such as egg. put a leaf of lettuce in each sandwich and over all pour mayonnaise dressing. celery. or vegetarian chicken salad. FRUIT SALAD SANDWICHES a filling.
NUT PREPARATIONS .
There are three ways of cooking them. of peanuts for making nut butter is the Spanish shelled. until they are a light brown or Shake the the ker- pan or stir the peanuts every few minutes. and do not make good butter. straw-color. Removing the skins from the nuts after they are shelled heated. . is called blanching. and steaming. a dripping pan. hence can not be made in the home. but care should be used not to scorch them. palatable nut butter.NUT BUTTER Nut butter can be easily made in the home. This can be accomplished if care is exercised. The other varieties are difficult to The best variety blanch. '• 1 into Put a layer of peanuts about one half inch deep erate oven. namely. and place on a perforated shelf in a mod- Allow them to bake slowly for about one hour. boiling. Peanuts and almonds are the nuts most suitable for making nut butter. baking or roasting. The baking process is the easiest way. but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce. they brown very quickly. and (309) should be watched closely. They are easily blanched. PROCESS NO. Peanuts can not be blanched unless they have been thoroughly To properly cook peanuts is the essential thing to produce a healthful. Scorched or burned peanuts are unfit to use in any form. When nels begin to crack and pop.
they have become quite Rub them until the skins are loose. 1. Drain. forming a bag.310 VEGETAEIAN COOK BOOK A to satisfactory way to cook the nuts is to full. or with a piece of cloth with the ends folded together. When This can be done by rubbing them in the hands. PROCESS NO. removing defective ones and foreign substances. as they do not a make good day or two after they are cooked. fill a tight covered dish about two thirds place in the oven. then blanch as described in process No. When they once. To blanch almonds. have cooked sufficiently. and liable shake occasionally. until they are tender. Grrind butter when when left fresh cooked. 2 Thoroughly heat the nuts in an oven. Cooked this way. Dry heat does not loosen the skins of almonds as it does Almond those of peanuts. Look the nuts over carefully. ALMOND BUTTER butter. Another good device is a screen made of coarse wire. in a coarse bag. them brown. Boil them from three to four hours. blanch. soak them in boiling . and thoroughly dry them. butter is more difficult to make than peanut on account of the difficulty in removing the skins. but do not let Allow them to cool. spread them out at cool. then grind them through a mill. they are not so bum. and they retain their flavor better. The chaff can be removed by using a fan. spread out on tins. or what is better. or by pouring from one dish to another where the wind is blowing.
Dry the kernels in a slow oven until they become thorcrisp. it adding a until it is little at thoroughly with a fork smooth and Enough water should be used . £^ A good plan is to rub the meal through a NUT BUTTER FOR THE TABLE Put into a l^ for the meal. 311 water from two to five minutes then the skins become loose and can be pinched off by pressing on the nut with thumb and finger.NUT PREPAEATIONS . Boil or steam them until tender. taking care not to brown them. flour sieve. Then grind in the nut butter This makes excellent butter mill tightly adjusted. beating light. or in a slow oven with the door open. If the mill is too tight it will grind the nuts into butter. When perfectly dry and hard. spread out to dry. but do not brown them. if the almonds are first-class. the skins will crack and the kernel pop out. PEANUT MEAL Heat the peanuts sufficiently to remove the skins. taking care to have them quite dry when Drain off aU the water possible. bowl one half the amount of butter required and dilute with an equal quantity of water. through a colander. Then grind them through a loosely adjusted miU. Place on tins or on a cloth stretched over the stove. oughly dry and taking care not to burn them. a time. and afterward pass through the mill again more tightly adjusted. If it is not fine enough. grind through the mill loosely adjusted. Blanch and look over. until perfectly dry. Put on tins suspended over the stove. and put them done.
Add enough add salt. . 1. spread on a pan. A little salt can be added if desired. Nut butter does not keep long when mixed with water. and turn again into the colander. . on the stove. which should have rather sugar.312 to VEGETARIAN COOK BOOK consistency to spread nicely. Hot water. Use peanuts that have been baked enough that they have a raw taste. 1 teaspoon. set water to the peanut butter to emulsify it as for table use. 2 tablespoons. Sugar. CRYSTALLIZED PEANUTS Peanuts. it is then ready to serve. stir well into the peanuts. and let will not stand about ten minutes in a colander. and bring to a boil. NUT CREAM Peanut butter. make the proper A wire whip or potato masher is an excellent utensil for mixing. then roll in sugar. 1 pint. Beat the egg slightly with two tablespoonfuls of water. Egg. 1 quart. large perforations rub out all loose and dry slowly in a warm place. Salt. then dilute with the remainder of water.
and screw on the covers tight. using of sugar. and let the kernels stand in boiling water until the red skins will slip off fingers. place in fruitsalt on the nuts. TO BLANCH ALMONDS Remove between the the hard shells. salt instead Care should be exercised not to leave too much If not for immediate use.NUT PREPARATIONS 313 SALTED PEANUTS Prepare as for crystallized peanuts. when pressed . jars.
FRUITS AND THEIR PREPARATION .
Melons broken — cantaloup. Apples: plain. baked. Grapes: plain. stewed. seeds removed. and served with cream and Apricots: plain. black. stewed. Cherries: plain. but to It is drop a few suggestions that wiU the bill of fare. and Spanish melons. (See strawberry salad. Figs : plain . stewed. served plain. sliced with powdered sugar. as salad. baked. stewed. Green gage plums: plain. sometimes stewed. cut in halves. and served with cream. sliced with cream. or white: plain. and sirup. with cream. Blackberries: plain. salad.FEUITS AND THEIR PREPARATION not the intent of this chapter to exhaust the consideration of the topic of fruit and its service. steamed. red. fast assist the reader in varying first at Fruits are usually served last at dinner. and musk. Bananas plain : . puree. and sprinkled with sugar. stewed. filled with ice.) Date^: plain. and served with cream. sliced. Currants. sauce. sauce. sliced or baked. stewed . Oranges: plain. Huckleberries: plain. with cream. (317) . Grapefruit. stewed. and casabas: cut in suitable pieces. Pears: plain. stewed. break- and lunch. Nectarines: plain. sliced with cream . sliced with cream. Peaches: plain. stewed. served.
Quinces: usually served as preserves. . cut in quarters. stewed. canned. Peel and water. Prunes: fresh. mix the maple sirup and the and pour over the apples. red and black plain with cream : . stewed*. APPLE SAUCE Much time. : . and prepared as nectar. slice the apples. Easpberries. and material may be saved by the following method of stewing apples: Wash the fruit. 4. and sweeten. If they were cooked in very little water. with cream. No harm comes from cooking sound cores and skins. diced. . and remove only a small portion of stem and blossom ends. the portion remaining in the colander may be moistened. 1 cup. Maple sirup. or stewed with apples. 1 cup. and thus a trifle more of pulp be saved. salad.318 VEGETABIAN COOK BOOK Plums: plain. stewed. until tender and dark brown. bake under cover in a medium oven. MAPLE APPLES Apples. stewed. grated. Pass through a fine colander. effort. Strawberries: plain. re- move decayed portions. Water. Pomegranates cut in sections and served plain seeded. crushed. Pineapples: fresh sliced.
and boil down and pour over the apples before BAKED APPLE SAUCE Pare. sprinkle with sugar. pan over them. core. remove the apples. quarter. and proceed as for baked apples.FRUITS AND THEIR PREPARATION 319 GEAPE APPLES Pare and core tart apples. add water. bake up very nicely this way. in granite pan. boil in grape juice until the juice to a serving. and thick sirup. cut in halves. and bake in a slow oven. . BAKED QUINCES Pare. and cover. tender. BAKED APPLES Wash and core apples which are free from defects. cover with an inverted pan. BAKED PEARS Select firm tart pears. sprinkle with sugar. invert another until tender. and bake slowly until tender and dark red. place in a granite pan. remove cores. place in a bean pot and water. The amount of sugar and water and the length of time required for baking will depend upon the variety of apples. add sugar set . lay and cover with water. medium on the stove until it comes to a boil. and bake in a slow oven Pears too green to be eaten raw. and core tart apples or deep granite kettle. then place in a oven.
remove stones. PRUNE WHIP Prune marmalade. cups. force out the and then press through a colander with medium- sized perforations. enough of the glasses. and simmer slowly for several hours. place the prunes in a kettle with dance of If cooked too fast they will break up. Add the yolks to prune marmalade. well washed. and brown. Serve with cream. or pouring prunes and water into a colander. STEWED PRUNES Cover prunes with warm water. and bake as directed for pears. stir well. PRUNE MARMALADE Remove seeds. either lifting out of the water with the hands. the dirt is liable to settle to the bottom several hours. Vanilla. Cover with meringue.320 VEGETARIAN COOK BOOK BAKED PEACHES Pare. then fold in the beaten whites of the eggs. 2 Eggs. and allow to soak for Rinse well in several waters. 2. of the kettle. latter with which to gar- Serve in . and thus remain with the prunes. If the water is simply poured off of the prunes. When an abuncold water. the juice from stewed prunes. flavor and sweeten to taste. reserving nish.
A little grape juice may be added if desired. and bake in a medium hot oven until tender. Peel. BAKED BANANAS Peel. when cool. slice thin. and allow to stand at least two hours. little Wash thoroughly. or break off with a fork. also the pulpy core from each end. add sugar to taste. add a skins. place in granite pan. and chill by with cracked ice. sprinkle with powdered sugar. and set in a cool place for an hour or so. dig out the eyes. cover with sugar. and remove reject a thin slice PINEAPPLE Slice off the outside. when sliced thin. sprinkle with sugar. core. the remainder. FBUITS AND THEIR PREPAEATION 321 MUSKMELONS WITH SLICED PEACHES filling Divide smaU muskmelons. and serve. slice lengthwise. remove seeds. little hot water. fill with sliced peaches. sprinkle with powdered sugar. They may also be baked in their STEWED BERRIES Some make 21 a mistake in stewing berries too long. and but water. . SLICED ORANGES all the white pulp. and remove the add sugar. Just before serving..
When thoroughly very slow oven.332 VEGETARIAN COOK BOOK STEWED EAISINS Soak the all dirt raisins in that warm water for a time. slice. but they are open to at least two objections. DRIED FRUIT When drying fruit. to remove may have adhered to them. select that overripe. bring to as high a temperature as can be done without injury. and rinse well. If soaked several hours. and pack in tight boxes or paper sacks. and stew until tender. changing the water frequently. They are usually sulphured to improve their appearance. that the eggs of insects may be destroyed. peel. and are exposed to dust and flies. corn-starch. pour into a colThe juice ander. which is sound and not and lay on racks in the sun or in a Turn occasionally. dried. cover with cold water. Many dried fruits are in the market. . if to nothing worse. and be thoroughly heated before storing. AU dried fruit should be washed before cooking. Fruit dried at home should be carefully protected from dust and flies. place them in a vessel of cold water in a cool place. may be slightly thickened with TO KEEP LEMONS If it is desired to keep lemons fresh. it wiU require but little cooking.
FRUITS AND FRUIT CANNING .
put into the jar. Different methods are employed. we wish to preserve them for use at such times as they can not be obtained fresh. The (325) . ' Fifty — drying and making ignored. years ago there was the choice of only two common methods. this and still have the fruit sweet enough as they are to be make a sirup in one kettle. and cook the fruit in another. thus lessening its sweetening properties two and one half times. This may ' ' be done in various ways. etc. It should be washed sufficiently to remove all sand and dust. and few movements of Always choose the best quality of fruit. locality.. than is necessary. unless it were that access might be had to the fresh article the year round. better then the required amount of sirup. put in A some fruit. FRUITS AND FRUIT CANNING Many if not all ripened fruits may be eaten uncooked but since they do not continue through. ' This pound-for-pound preserves. canning fruit method of preservation. and combine them just still. should be that it latter method requires so much sugar is the most popular In these times of improved methods. changes it to invert sugar. the jar will mix them. Boiling the sugar with acid fruit. the year. Slow cooking is much better than rapid boiling. according to kind of Frequently much more sugar is used fruit. To overcome to be palatable. and it seems scarcely possible there can ever be any better. or. though the fruit should reach the boiling point just before canning.
b¥it in high altitudes it is several degrees lower.326 VEOETAKIAN COOK BOOK is boiling temperature at sea level 212 degrees . and thus can economized. It is well to replenish the jars while in the water. cracking jar. In case of a "spill" or a waste. Large jars are more economical than small ones. and granite to be preferred. covered wash-tub. A common wash-boiler. sugar is usually less expensive in winter than in the height of fruit canning season. and any deficiency be supplied from another jar. or two dish pans. though a few of the latter are needed for the re-canning of what left may is be from the large fruit funnel ones. way to do this is to re-cook it once or laore One good on as many- successive days. seal them. answer the same purpose. is required in these vessels. when the sirup may be added. but it must be gradually heated after the jars of fruit have been Be careful not to expose the hot jars to drafts. folded cloth in a broad but shallow pan. one as a cover. . It is well to set the jar on a wet. there need be little Be cautious about fragments of glass. filled There are steam cookers in which the jars with the fresh fruit may be placed. Sugar may be added a few hours before the meal. hence greater care must be taken to keep the fruit from spoiling. is A a convenience. room is Moreover. Not much water placed in it. The amount of sugar necessary for palatabiUty does not materially aid in the keeping of the fruit. and the fruit gradually heated to a thoroughly cooked condition. if cloth be laid in the bottom and between the jars to prevent breakage.
not make a favorable combination. sliced. Any uneven no leak. If tins must be used. and they supply a place not held by all fruits. If any juice Should there be a exudes. until just soft enough to pass through a colander or sieve. Try this method of preserving tomatoes: Thoroughly wash." and that is sterilized if the work has been properly done. which will retain the skins and seeds. attention should be given it. they are excellent. and the If old ones are used. be sure there is a crack or other break To make sure there is somewhere. invert the jar of fruit on a clean dry shelf to remain until cold. for they are only "air. adding little or no water.FBUITS AND FRUIT CANNING 327 and let them stand until partially cooled. foamy appearance. the fruit should be removed from the can immediately on opening. and cook. TOMATO CANNING Probably no fruit is more abundantly canned than tomatoes. lightly covers determine whether they are well examined to be critically or bailing may cover edges may be pressed like a knife-handle. Acids and tin do supply. Peeled. but do not be anxious about hubbies. boil for a . and canned in the ordinary way. and remove all imperfections. they should laid on. fitted to the work. The steaming be done with the rubbers in place. Cut in two or three pieces. Return to the stove. running something to the jar by using it round and round. and every household should have an abundant Tomatoes in glass are much superior to those in tin cans.
and put in jars. and fasten over it and around the neck of the bottle. as a bottle. toasts. moving the cork when the bottle is to be opened. To prevent this.328 VEGETARIAN COOK BOOK few minutes. and to be used in many other ways. If one does not object to the use of tin. and pour on The string will be an assistance in rethe melted wax. sirup cans may be filled. Have the cork cut off even with the bottle. Tomatoes canned in this way are always ready for soups. gravies. Large bottles with well-fitted corks answer an excellent purpose if closed with sealingwax. Occasionally the cork is drawn into a bottle. loop a strong but rather fine twine under the cork. and closed much the same .
ICES AND SHERBETS .
The texture of fruit more or less granular and icy. The sherbets are often so much like the cream ices. juices be substituted. or corn-starch have been added to more body to the preparation. If the sugar is boiled with the water. Sherbets are practically the same as fruit only that gelatine. may be used without the addition of any ice. more like wet snow. or pulp wh^ch have been canned jellies may Fruit may be dissolved in hot water and then frozen.ICES AND SHERBETS fresh fruit is These are mostly made from water. A 2 x 4 about two and one half handle. that it is difficult to believe that there is no cream in give ice is often them. mixture which seems sweet enough before found to be lacking in sweetness after is If a rich fruit ice or sherbet desired. occasionally turning the sack. but the one having a double motion is the most satisfactory. is advisable to test the mix- tures before all the sugar or sirup called for in the recipe is added. A freezing. To prepare the ice. will be freezing. it As fruits vary in sweetness. feet long. sugar. Or an iron pipe of the same length may be used. one should provide one 's self with a grain sack and something with which to break the ice. the pure fruit juice water. Place the ice in a sack. egg whites. There are many freezers on the market. and hold the open end in the hand while you strike with the bludgeon in the right. When left (331) . with one end prepared for a is desirable. When not obtainable. a finer grained ice will be the result. and the juice of fruit.
cover the can. product to be coarse-grained. pick out the pieces too large for use. Mix the coarse salt with the crushed ice in the box. Always turn the freezer to the right. they are liable to dent the freezer. place a cork in the hole in the and throw over all the wet sack in which the ice was broken. Some say one of salt to three of ice . others one of the former to Too much salt causes the finished seven of the latter. and sockets of the freezer frequently If only a small batch of ice is to be frozen. mil be obtained from finely crushed ice. the freezer need not be packed its full depth. To produce a soft. oiled. 332 VEGETARIAN COOK BOOK sufficiently beaten.. Authorities differ in refer- ence to the proportion of ice and salt to be used. gear. It is possible to freeze a batch of fruit ice with ice and salt left from a former freezing. Fine coarse is salt will accomplish the desired end. if the pieces are too large. it and from pack the freezer. If turned to the cover. When the mixture is frozen. remove the paddle. Freezers which are properly constructed have an outlet for water just below the level of the top of the freezing can. Keep in a cool place until time to serve. scrape off the ice. but the cheaper and better. the freezer should be turned continually and rapidly until the mixture is hard. and not in the bottom as some might suppose. empty the ice into a tight box. . creamy texture. although it may have become somewhat liquefied so do not think it necessary to refill the freezer because some water is seen with the ice and salt. Better results and return them to the sack. Care should be exercised to keep the bearings.
"Water. sides and bottom occasionally with a Fruit ices served with lady fingers. other chapter. kisses. and set. . If allowed to stand. These frozen preparations will be found much improved This Fruit ice or sherbet can be made if no other utensils than a quart cup and a dover egg beater are at hand. do not bring too much strain to bear on it. Place the water and sugar in a stew-pan. 1 cup. if is allowed to stand for an hour or so after freezing. the contents which nearest the outside of the freezing can will freeze and adhere to the side of the can. axi- directions for the preparation of which are given in make is a very delicate and toothsome dessert easily and are very and quickly prepared when once the art mastered. and set in a kettle of hot water for ten seconds. If for any reason the freezer does become set. 4 cups. and bring to a boil . skim it off. thias prevent turning it in the right direction. Keep the paddle moving. in an effort to turn the paddle. for luncheon. and it will be found that it will turn readily. or cookies. some part of the freezer may break. SIRUP FOR FRUIT ICE AND SHERBET Sugar. When the fluid boils. Under such conditions. as the scum rises. called curing. the freezer will and make further turning impossible. Pack the cup in ice and salt as usual. but take out the can. and then repack.lOES AND SHEEBETS lie 3&3 left. and scrape from the knife.
Then add the beaten egg whites. and freeze until well coagulated. then add the beaten egg whites. 1 pint. LEMiON SHERBET Lemons. remove. 3. This same may be served as a sauce for baked apples and other desserts. and bring to a boil. Water. Add move from the STRAWBERRY SHERBET Strawberries. until nothing but the seeds are left. cup. 1 pint. and mash well. add the water.334 VEGETAEIAN COOK BOOK cool. 14 cup. then pass through a coarse colander. Lemon juice. strain. . cover with the sugar. Reand add the lemon juice. allow to stand for an hour or so. and part of the grated rinds if desired. and sirup This sirup can be prepared m quantity and be bottled up ready for use. and finish freezing. Egg whites. Egg whites. Sirup. the sugar to the water. Sugar. 3. Sugar. cool. 1 cup. Pour into the freezer. 5. stove. "Water. and freeze until well coagulated. put in the lemon juice and sirup. 1 quart. and force through a coarse cloth or fine wire strainer. 1 cup. % Pick over and wash the berries.
is and add the lemon juice. Lemon juice. The nut meal may be obtained or ground nuts through a flour sieve. set on the and bring to a boil to dissolve the jelly. Egg whites. y^ cup. Sirup. cup. Water. tablespoon. jelly will alter the proportions of APPLE WALNUT SNOW Strained apple sauce. Place the jelly and the water in a stew-pan. 1 cup. 2. adding when the sherbet nearly frozen. adding the beaten ^^g whites and wabiut meal after the mixture has begun to freeze. 2. % Water. 2 cups. 1 pint. 1/^ cup. Sugar. the beaten whites flavor and freeze. Lemon juice. Prepare as for apple snow. 1 Egg whites. 2 tablespoons. 1 pint. 2 cups. cool. strain. Egg whites. Proceed as for strawberry sherbet. The water and kind of and lemon juice. Walnut meal. Remove. stove. by sifting chopped .lOES AND SHERBETS 335 CEANBBRRT SHERBET Cranberry sauce. 2. JELLY SHERBET Jelly.
and freeze. Egg whites. 1 quart. mix all together. stewed. Egg sieve. This is not necessary. Pineapple 3. Prune pulp. 1 cup. and force the prunes through a fine colander. 1 pint. Sirup. Whisk up the egg whites slightly with a little of the liquid. 1 cup. 1 pint. juice. Beat the whole eggs.336 VEGETARIAN COOK BOOK PRUNE SHERBET Prune juice. . strain off the juice. be noticed that a different procedure is adopted adding the egg whites than in some of the other sherbets. Sirup. 2. but is done to suggest another of the various methods that may be followed. 2. Stew prunes as for prune sauce. through a fine add the sirup. and pour over them the other gredients. % cup. Sirup. adding the beaten egg whites as for other sherbets. in- Freeze as for other sherbets. 1 pint. dried or fresh. juice. whites. and freeze. MRS. 1 cup. Press stewed peaches. It will for PEACH SHERBET Peaches. FULTON'S FAVORITE Lemon Eggs.
starch. and beat well. 1 cup. 2. is given to show how corn-starch may be substituted for egg whites or gelatine in giving body to SHERBET IN CANTALOUPS Wash and divide small cantaloups. Heat tlie juice to boiling. and freeze. partially frozen. Sirup. 2. When cool.ICES AND SHERBETS 337 CORN-STARCH SHERBET Fruit juice. Corn-starch. and set aside to chill. remove all seeds and imperfections. Egg 2a whites. This recipe the mixture. Egg whites. 5. and fill with fruit sherbet. HONEY SHERBET Strained honey. the flavor of which should combine well with that of the cantaloup. When cold. and finish freezing. remove the crushed ice. . Pour into freezer and when add the egg whites. pour into the freezer. 1 quart. braided with a little and thicken with the corncold water. Water. fill with crushed ice. . Peel the bananas. BANANA SHERBET Bananas. 1 tablespoon. 3 cups. 1 quart. and press through a fine colander: add the sirup.
and adding five egg whites. fill the slices with the sherbet. When ready to serve. and Partially freeze. 2 cups. adding the COFFEE SHERBET Cereal coffee. and egg whites in the usual way. cool. Beat the water into the honey. Double the tin in the then. and add the beaten This may be an agreeable change. of the seeds in such a Press into this a few manner as to make it ap- pear like the original. building up the original shape of the cut melon. rind with one hand. 3. proceed as for watermelon ice. 2 cups. Prepare cereal coffee as for ordinary service. yolks. Add the sirup and the beaten whites. Eggs. Place the rinds in a pan. the other half of the fit press the rind well up against it.338 VEGETARIAN COOK BOOK freeze. while holding the center. down on forcing out all the sherbet that will not into the hollow of the rind. place on one half of a portion of the sherbet. although not a favorite. remove the red portion. and cover well vsdth cracked ice. WATERMELON SHERBET Cut melon in small slices. A piece of it greased tin will be found serviceable in accomplishing this. press tin. Sirup. .
1 quart. 1 cup. For others it will be im- proved by the addition of some sirup. fill the with cracked ice. Add the sugar . and freeze. Add enough of the water to the malted nuts to make a smooth paste. Add the beaten whites when nearly frozen. ICE juice. Strain off such juice as separates from the pulp. Egg whites. 1 cup. 1 cup. 1 quart. mix all together. Crush the pulp so that the juice will separate from it. Meltose. WATERMELON Watermelon Sugar. and set aside to cool. Water. 2. dilute the meltose with a small portion of water. MALTED NUT AND MELTOSE SHERBET Malted nuts.ICES AND SHERBETS 339 FRUIT SHERBET WITH MAPLE SIRUP AND WALNUTS Some sherbets may be improved by serving them with a dressing of maple sirup and chopped walnuts. is This recipe given for the benefit of those who find it inconvenient to use cane sugar. Cut the watermelon in such a manner that the edges of the halves are escalloped. Place the remainder of the pulp in a strong cloth. shells Remove the pulp. and squeeze it until as much juice as possible has been removed.
Sirup. 2 cups. OEANGE ICE Orange juice. remove the and fill with the frozen desired. Lemon y^ cup. shells. squeeze out the juice. and freeze. and serve in the half shells which have been preserved when removing the juice. 2 cups. Divide the grapefruit. and juice. left in a GRAPEFRUIT ICE Grapefruit juice. . Bananas. muskmelons. Another nice method is to remove a round plug from the stem end large enough to allow a teaspoon to be inserted. half over the If a surprise first. 1 cup. juice. The shells should be chilled before filling. When is cracked ice from one of the preparation. invert the second to- These can be securely fastened gether by toothpicks. add the sirup. ready to serve. and should be cool place until time to serve. and fill the shells with it. Sirup. 2 cups.340 to the juice. VEGETAEIAN COOK BOOK and freeze. remove the center portion and seeds . strain and freeze the Return the plug. and strain . with the spoon remove the pulp and juice. serve with other fruit as a surprise. or other fruit can be filled in the same manner. Freeze as for other ice.
ICES AND SHERBETS 341 GRAPE ICE Much depends upon juice used. Proceed as for apricot spinach coloring. it should be minced very The juice alone is more desirable. is ^ can. GREEN GAGE ICE Lemon ice mixture. may be frozen as PINEAPPLE ICE Pineapple pulp and juice. 4. 2 quarts. and proceed in the usual manner. stewed. If it is . Green gages. Press the apricots through a colander. 1 pint. APRICOT ICE Lemon ice mixture. Add a small amount of . 1 quart. the strength rich. it and flavor of the very may it be thinned down with it is. Sirup. used. Apricots. and freeze in the usual manner. Lemons. 1 quart. If sliced pineapple fine. add to the other mixture. 2 quarts. Mix all the in- gredients. sirup or water if not too strong. ice.
Sirup. 1 quart. "Water. More or less sugar may be required MAPLE ICE Maple sirup. dilute with the remainder of the hot water. Water. Add two beaten if it is desired to make maple sherbet. The addition of egg whites is of course an improvement. Set on the stove. and bring to a boil then strain and cool. salt . 1 pint. and mix as for table use. PEANUT ICE Peanut butter. water. the sugar and water. When smooth. 2 tablespoons. Add This recipe is not a general favorite. for various apples. 2 cups. bring to a boil. Mix and egg whites freeze in the usual manner. sauce. and add this sirup and the lemon juice to the apples. cup. % Lemon Mix juice. may be enjoyed by some who are fond . strained. 2 tablespoons. cool and freeze in the usual manner. but of nut butter. 3 cups. 2 cups.342 VEGETARIAN COOK BOOK APPLE SNOW Apple Sugar. 3 cups. add sirup. and a small portion of the hot water to the nut butter. Hot Salt. and freeze.
ICES AND SHERBETS 343 YOGURT ICE Under some circumstances it may be found desirable to This will not be found serve yogurt in the form of ice. difficult. Simply pour the yogurt in the freezing can. and proceed as for other preparations. .
and boil for ten to twenty minutes. adding at the last moment a tablespoonful of whipped cream to each cup. cook one minute. Then remove to the side of the range. which in the Sanitas brand is removed by a special process. 1/2 glass. It is considered an improvement by some to use two thirds chocolate and one third malted nuts. and let steep a few The strength and aroma of cereal coffee are developed by long steeping. CHOCOLATE Sanitas To each two ounces of Sanitas chocolate. (347) . 1 teaspoon. Other chocolate is not recommended. minutes. allow one cup of cold water. place over the fire. and after it boils. as it contains an injurious alkaloid. Work it briskly with an egg beater. use two spoonfuls of the cereal. Let it stand until the chocolate is soft. Sugar.CARAMEL CEREAL A Substitute for Coffee table- For each cup of the beverage required. EGG-NOG Milk. then serve at once.
strain through a coarse cloth. The nectar should be served ice cold. Mint sprigs. Flavor to suit. cherry. 4 cups. Ice. Strawberry juice. and added in its place. . of fruit juices. and let stand in a glass or earthen jar for two hours. makes a Always include the lemon juice. % cup. cup. as grape. beat again. 1 cup. and raspberry. 2 cups.348 VEGETAEIAN COOK BOOK Beat tlie white of tlie egg stiff. Either part or fruit juice all of the milk may be left out. Lemon. Raspberry juice. Mix all together. and add the milk. 1 cup. crushed. Sugar. mix well. beat. "Water. Juice of 4 lemons. 4 cups. FEUIT NECTAE For every eight parts of other fruit juice used. A combination very fine nectar. Water. MINT JULEP Sugar. and sweeten to taste. 1 pint. and keep on ice until served. sliced very thin. 6. STRAWBERRY NECTAR Ripe strawberries. and add the yolk. and add the sugar. add one part of lemon juice. 1. % Boiling water. and garnish with a half spoonful of the white.
and when cold strain the lemon juice A tablespoonful added to a glass of water makes a perfect lemonade. LEMONADE onade. Be and the inner white Let stand overnight. and add lemon and pineapple juices. taste. Serve ice-cold. Bring the water and sugar to a boil. Pineapple juice.BEVERAGES 349 Boil the sugar and water twenty minutes. made from lemon Into the careful as they juice of twelve lemons grate the rind of six. skin. crush the mint. and lemon ice-cold. 1 cup. Let Serve stand five or ten minutes. Make thick sirup of white sugar. PINEAPPLE LEMONADE Lemon juice. 2 Three lemons to a pint of water make a strong lemSweeten to taste. raspberry. % cup. Water. 1 cup. strain. . impart a bitter into it. cool. Sugar. To this add strawberry. 1 quart. NO. and pour into the sirup. juices. and pour over it one cup of boiling water. 1 sirup. LEMONADE The best lemonade to exclude all seeds is NO.
2 cups. make a When pour into goblets half filled with cracked ice. and sugar to- and add Apollinaris water. and let cold. sliced very thin. Serve in goblets of cracked . it cool. rind of the lemons. bottle. then add the orange juice. Apollinaris water. ice. Sugar. the lemon juice. 2 cups. Boil sugar and water together ten minutes to sirup. 1 cup. Water. Rind of 4 lemons. APOLLINARIS LEMONADE Juice of 6 lemons. Mix gether. ^ Cracked ice. Cracked ice. Orange juice. ice-cold.350 VEGETARIAN COOK BOOK OEANGEADE Sugar. 2 cups.
Convenient Articles for the Kitchen Omelet Pan Flour Sieve 23 (353) .
354 VEGETARIAN COOK BOOK Frencli Enife Pastry Tubes .
UTENSILS 355 Batter Bowl Milk Pan Strainer .
Vegetable Slicer Pie Markers .
UTENSILS 357 Pastry Bag Feel mjim Scallop Knife .
358 VEGETARIAN COOK BOOK Asbestos Mat Wire Potato Masher Batter Whip Scales Double Boiler .
articles first. They should be of such material as will not dis- color the food prepared in them and will stand a high temperature without becoming rough. A good kitchen outfit is one of the foundation stones of good housekeeping. and be light enough to handle well and heavy enough to be durable. should not be curtailed for the sake of display in some other department where less depends upon the reIt is true economy to buy the best quality and of sult. A large part of the health and comfort of the family depends upon the success of this all-important room. simple construction. NUMBER OF UTENSILS depend upon the size of the household and the extent of work to be done. . It is unwise to lay in a large stock of all possible articles The number of cooking utensils will just because there is a possibility of their being used at to secure the necessary some This time.KITCHEN UTENSILS No room in the house or institution requires more care and painstaking effort in the matter of furnishing than the kitchen. list The better plan is and buy the others as occasion may demand. ficiently solid not to absorb flavors They should be sufand thus transmit them (359) to other preparations. Kitchen utensils should have a smooth surface.
cooking granite ware is is very desirable. Where the granite is chipped it is irreparable.. both in the home and in lasting quali- institutions. cutters. A tin pie pan will render good service for a time. For this and other reasons considered. Steel ware. while a steel kettle can be retrimmed at a small expense. of cooked salad dressings. cake tins. if It is not profitable to is purchase tin teakettles durability STEEL WARE Iron utensils can not be used for cooking fruit or any food substance containing acids. etc. but in many eases aluminum displacing granite. strainers. flour scoops. bread tins. salt shakers. can as well be of tin as of more expensive material. potato mashers. funnels. milk pans. etc.. chop- . WOOD The following molding boards. graters. spoons. dust-pans. and boxes for meal and bread. flour sieves. desserts. strainers. TINWARE Such. but is liable to discolor the crust. articles as steamers. molds for puddings. because of its practicability ties. we recommend granite pie pans. cake. as they discolor the food and destroy the first. measures. is flavor. articles made of wood are serviceable: rolling-pins.360 VEGETARIAN COOK BOOK GRANITE WARE For the preparation of fruits. tho more expensive and at cheaper in the long run. dip- pers.
steel iron spoons.. scrubbing and vegetable brushes. can opener. the small round piece on the other end can be melted off without removing the whole end. For mincing such foods etc. choppers may A smooth end. refrigerator. A vegetable mill its is This with various dies may be used for grinding onions. batter whips. etc. color. Use this chopper on food in a flat pan to keep the food from spreading. first time. Some of the articles shown accompanying illus- tration should be found in every kitchen.UTENSILS ping-bowls. roll bakers. as cold potatoes. egg beater. rollers for towels. stale bread. corn for cornlet. cake turner. scales. ice pick. if it is set on a red hot stove for a short time. knives. run the back of a vegetable knife around the edge to remove the rough solder. steels. lemon squeezer. Bread. in the nuts. and be heated until they are This wiU give the food baked in them a better almost indispensable to a kitchen. be made by melting off the ends of small can should be selected tin cans on top of a hot stove. legumes. Experience has . brooms. skimmer. paddles for stirring. toasters. corkscrew. 361 pie markers. fruit. tablespoons. While the can is still hot. beets. jugs. GENERAL UTENSILS NEEDED IN THE KITCHEN dish-cloth. that has been opened on the end not containing the inner After melting off the whole of the circular piece of tin. iron apple corer. Stone jars for butter. gem pans. saucepans. and cake tins should be placed in the oven before using the tarnished. pie.
ing the trough. The spatula has The peel For one Rolls. as well as for flour. For family use the steamer here shown tical. Double boilers of the shape shown in the cut are better . can be obtained by placing in the bottom of the an oiled piece of manila paper. tin The cake shown in the illustration desirable. as it can be set over a pie tin with water in or over a large kettle. and such articles from the hot oven. cause the cake can be so easily removed. for scra- as well as clean- There are several varieties of flour ilar to that sieves. is so many uses that a person who once pies. but one simIt shown in the cut is the most practical.362 VEGETAEIAN COOK BOOK have a tauglit US that it is to tlie advantage of every cook to reasonable number of labor-saving devices at hand. article The trough scraper is a convenient ping the dough from the board or table. A bakery brush such as is shown in the illustration is very handy for brushing up the flour from the molding board. The pastry brush crust pies. will never be without one. beresults. of the uses of the pie marker. can be used to strain thin sauces and soups. see Unfermented For beating large quantities of eggs and many other things. finds out its value. tin The same however. used to brush the tops of twois See Pastry Glazing. the batter whip is is indispensable. is very pracit. very convenient for removing gem pans.
pans similar to those here shown. having several dies. It pushing the vegetables to be cut. it is an eight very handy for straining soups. The one The in the cut is a good one. peanuts. so that there need be no danger of cutting the fingers. The metal batter bowl for all-round purposes is is not so likely to be broken. toward the cutting knives. and straining thin gravies. kitchen equipment is not complete without it. The milk-pan the right size to quart double boiler. The sieve represented in the illustration is very service- able for removing dirt from such articles as beans. etc. ficult to If the seedless raisins from which this. The vegetable mill shown also has a device for in the accompanying illustra- tion can be so adjusted as to cut fine or coarse slices. There are many varieties of food grinders. etc. and practical than the earthen more ware. The asbestos mat is especially convenient where one is cooking over gas or oil fires. and soups. are preferable to the ones having flat bottoms. The Chinese strainer is serviceable for such work as washing raw rice. are placed in strainer is and vigorfit ously rubbed. or where one wishes some shown article to cook slowly. because they take up less room on the stove. A soapstone griddle will be found a great aid in pro- Gem . tomatoes. and having a flare bottom. it is so dif- remove the stems. good results will be obtained.UTENSILS 363 than those with more flaring bottoms. sauces.
new potatoes. The other brushes will be found useful in the washing of pots. may be prepared for garnishing salads and desserts. grasp the handles of both in the right hand. and other vegetables that are to be cooked with the skins on. nnttolene. Three brushes are shown on the page of illustrations. These. made for one The pan should not be too large. and place the palm of the left over the back of the blades to hold the points in position then with rapid up-and-down motions of the right hand. French knife much more convenient for mincing vegetables and other foods than the kind that leaves no room for the hand between the handle and the cutting If one possesses two such knives. By new the assistance of the vegetable scoop. . to such a griddle. 364 VEGETARIAN COOK BOOK ducing desirable hot cakes or in broiling protose. cooked and served with canned peas in the early spring. An ice pick similar to the one shown will be found to ice. save time and money is in cutting A board. are quite suggestive. etc. of omelets should not be used for anything Shir pans similar to the ones shown. or the egg will spread out too thin. Food preparations are not so liable to stick like. therefore less oil need be used. The iron dish-cloth is also a desirable adjunct. and the A pan used for the preparation else. are or two eggs. balls of jelly or gelatine With the use of this scoop. imitations of potatoes may be scooped out of large old potatoes.. such as potatoes for baking. The vegetable brush is convenient for washing celery. beets.
No kitchen should be without should its steel. and every cook because of know how to use it. celery. and other vegetables will be found to be very easy.UTENSILS 365 the mincing of parsley. A a much wire potato masher will enable the cook to prepare better article in a great deal less time than with a one. wooden . Much time is lost dull knives.
FOOD TABLES .
fibrin. found principally in wheat albumen. fat and carbohydrates. and legumin. it has been found that to nourish the body properly it must be . published by Prof. in milk. in eggs and meat..FOOD TABLES In the accompanying tables of food values. which supply heat and energy. W. the nutritive food elements are classified under four heads: protein. for thus much inconvenience may be avoided. Carbohydrates include starch and sugar. are protein. in flesh.D. Ph. casein. 24 (369) . in a bulletin of the United States Agricultural Department. Atwater. or mineral. in legumes. Gluten. supplied with about five times as drates as of the protein. much of the carbohy- This is a matter all should understand. and the ash. According to scientific research. 0. or that which builds muscle and other tissue. which contains elements needed to repair bones and nerves.
Perct.7 52.2 10. etc.9 78.8 36. 9.2 16.9 2.1 .0 26.0 13.8 42.2 5.7 12.9 36.5 4.0 90. shell.7 .7 .7 .0 12.7 35.9 .3 3.0 72.4 11.4 .8 .9 12.9 86.0 "h'. meal.0 .7 75.9 13.0 Bread.8 1.0 9.6 90.2 .7 1.3 5.5 92.2 48.0 10.6 12.9 44.9 22.7 36.5 7. .7 88.6 .3 1.3 11.4 86.1 6.7 40.7 19.4 1.9 17. vermicelli. etc.9 7.0 90.9 44.4 49. Macaroni.0 88.8 2.1 2.8 88.1 12.8 1.8 37.3 71.2 16.8 18.0 8.4 61.7 1.2 74.1 15.9 . roller process .7 8.4 Wheat flour.1 17.3 18.0 SheUflsh 12. High-grade and medium.9 89.1 75.3 .2 12.8 . Brown bread aRefuse.0 88.4 .5 21.7 52.1 87.4 6.8 25.5 4. etc.6 7.2 .7 90.7 16.8 23. 2 1.1 75.1 11. Perct.3 Dairy products.1 42.7 6.7 8.9 3.5 91.0 4.3 . . Butter etc.2 79.1 4.7 65.4 87. .9 4.3 13.0 1. Perct.7 56.6 88.8 53.— AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS rood materials (as purchased) 'S 1 ANIMAL FOOD Beef and pork Porterhouse steak 1 "A I Perct. Perct.3 1.2 .3 .0 .1 .3 9.7 1.0 89.1 2.1 14.7 30.4 66.9 .1 36.2 1.3 85.7 25.8 2.0 13.5 41.7 7.1 64.0 1.3 80.9 4.5 Cod Fish.0 10.1 .8 9. salt 29.0 2.0 20.4 1.2 11.0 87.5 53.2 77.7 oil.5 27.2 63.9 1.3 3.1 1.9 9.3 1.4 33.4 .8 3.8 .0 27.4 26.5 .7 24.3 54.4 40.1 1.4 10.7 VEGETABLE FOOD Flour.5 8.6 5.5 40.3 43. jjam Poultry 12.5 7.4 58.3 12.6 88.4 .9 5.0 3.1 88.4 19. Whole milk 11.4 2.9 23.8 25.9 74.2 62.8 .h . pastry.2 canned o5.1 47.5 18.4 11.9 7.3 1.1 4.6 65.0 3.1 26.6 23.5 9.0 7.9 .6 .4 14.1 13.6 13.8 13.6 11.1 34.1 71.1 1.1 10.9 71.5 1.8 4.2 19.9 9. ^erct. 12.0 73.7 8. Perct.3 87.4 35.3 5.2 .0 75.7 Fisli 47.4 12.0 1. 13.2 92.4 34.5 .4 3.
3 1.7 19.5 aPlain confectionery not containing nuts.. .8 .7 38.2 1.5 1.0 87 31 10 10 7 4 4 5 3 4 .0 .3 .1 80.6 1.1 .2 .0 18.9 10.AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS Food materials (as purchased) a '3 .4 1.7 Cabbage Corn.1 70.4 9.8 14.4 .4 1.9 2.1 14.6 9.9 .6 1. fruits.4 2.9 85.2 . granulated Maple sirup Vegetables b Beans. green (sweet).3 9. dried Beans.5 1.4 1.7 53.0 50.9 5. green Succotash .8 2.6 55. beets.1 4.6 90. The figures given for refuse of vegetables. are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.9 1.4 87 17.6 7.7 5. squash. bSuch vegetables as potatoes.1 .4 1.4 1.8 5.6 . shelled Beans.9 .1 5.3 9.7 4.6 2.1 1. dried .4 .3 76.8 8.9 .2 63.8 2.7 .0 77.0 Mushrooms Parsnips Peas (Pisum sativum) dried Peas (Pisum sativum) shel'd Cowpeas.1 93.0 20.0 30.3 80.0 12.5 9.7 .5 1.7 2.3 62.9 7.3 Com.1 2.0 100 71 4 3.8 4.4 .9 .1 5.7 1. skin.1 .2 94.5 7.5 74.4 .4 3.6 4.6 68.4 < — (continued) Perct Perct. edible part 7.1 64.5 83.1 .0 96.7 9.5 1.0 70.3 44.6 75. have a certain amount of inedible material.1 .8 .5 88.2 .9 60.4 .4 24 8 7.0 40.9 24. Molasses Candy a 35.0 Potatoes Rhubarb Sweet potatoes Spinach Squash Tomatoes Turnips Vegetables.5 1.9 90.9 .6 22.5 73.2 95. cream of Beef Tomato 6.0 3. and can not be accurately estimated.1 3.0 20.8 .4 .3 69.9 66.'6 Cucumbers Lettuce 15. .0 15.7 70.5 .6 2.2 1.9 59.1 1.0 11.0 6. canned Baked beans Peas (Pisum sativum) green 20.9 . Lima.2 4.7 19.3 61.0 81.1 10.0 12.4 35.7 2. or chocolate.3 1.4 .9 8.6 1.6 13.0 21.7 7.4 7.5 3.9 9.2 2.1 1.0 62..4 . string Beets 70.0 100.1 .4 .5 .5 1.0 1.8 19.2 94.3 24.8 3. Graham bread Whole wheat bread Rye bread Cake Cream crackers Sugars.6 56. etc.1 Honey Sugar.2 1.9 3.3 .7 75.8 5.1 .7 .1 1.2 92.5 6.7 68.4 81.9 1.7 .0 20.9 4 5 11 9 11 1 13 6 1.2 21.0 6.6 o 52. 10.6 64.0 .3 .9 3. The amount varies with the method of preparing the vegetables.0 2.7 11.8 62.2 .5 1.1 78.1 6.0 96 81.5 25.9 2.0 22.0 'is .0 88.8 . Perct Perct Perct Perct Perct.1 75.6 19.6 3. seeds.7 23. etc.0 16.4 .§2 1 VEGETABLE FOOD 1 g 1 1.2 2.1 10. etc.8 .8 .2 31.9 94.0 71.8 9. fruit.8 24.0 20.5 1.1 2. etc.7 2.1 49.9 6.0 3. Tomatoes Soups Celery.6 92.
3 37.5 7.8 63.3 1.6 7.9 .6 14.9 1.6 3. dried 85.7 31. however.4 35. Perct.4 25.8 31.4 .3 25.0 2.5 8.3 10.8 13.5 5.4 Fruits.3 40.1 36. infusion (Ipart boiled in 20 parts water )c 48.0 27.3 47.5 8.4 1.3 6.2 83.3 14.0 35.6.7 .9 14.4 1. as skin. In others.7 1.5 1. Perct.6 26.1 2.2 3.6 1.5 33.0 83. — (continued) Perct.5 10.4 56.8 .9 4.6 .0 24.4 6. cThe average of five analyses of cereal coffee grain is: Water 6:2.4 1. fat 8.0 7. Perct.2 71.5 . Infusions of genuine coffee and of tea like the above contain practically no nutrients. and should properly be classed with the waste.4 1. •which are properly classed as refuse.3 2.1 62. enter into the infusion.2 94.8 .4 .4 .1 .6 1. as oranges and prunes.3 29.5 per cent. is here classed with the refuse. protein Only a portion of the 13.6 . 25.5 5.8 Filberts 52.1 87.0 25.7 .8 1. _ 2)Milk and shell.7 .5 6.2 7.6 Cereal coffee.4 45.7 .8 14.8 98. seeds.9 87.6 1.7 5.5 46.2 2.2 24.2 76.CI a 'A < VEGETABLE FOOD Fruits.1 71.2 19.9 4.8 18.4 5.i AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS Pood materials (as purchased) J 2g 1 3 o u ll .1 11.6 74.9 57. The average in the table represents the available nutrients in the beverage.5 28.1 .9 30.5 70.2 "'\k .6 .8 4.0 .3 .1 2.6 .1 36.7 16.1 58.7 7.3 48.3 7. nutrients. the quantities ordinarily rejected.0 62.2 53.0 2.7 28.9 6.9 1.5 44.2 1.9 5..8 85.9 70.2 .0 Nuts 3.0 Persimmons. In some fruits. The figures for refuse here given represent.0 66. Perct.8 1.2 4.4 . ..5 12. 63.6 76.0 11.4 14. etc.5 12.8 13. as nearly as can be ascertained.9 58. edible portion.0 .5 "\i . etc.0 66.2 9.6 .8 .2 6.1 2.6 52.4 .4 aFruits contain a certain portion of inedible materials.5 . fresh a Perct.2 30.0 648.1 1.0 4.1 8. more or less of the edible materal is ordinarily rejected with the skin and seeds and other inedible portions.0 50. as apples and pears.1 10.4 16.2 .7 8.5 44.2 8.7 2.2 81.0 .4 13.4 31.1 29.0 2.6 10.5 .3 .5 9.2 8.5 2.8 1.3 4. Pinon (Pinus edulis) "Walnuts.9 2.0 49.2 68.3 25.2 1. The edible material which is thus thrown away. .4 3.1 17.8 2. berries.9 .5 5.8 5.0 96.9 4.9 12. the amount rejected in eating is practically the same as refuse.9 21. Perct.2 18.0 46.4.0 80.0 59. English Miscellaneous 62.5 3.7 2.6 86. and ash 4.3 .4 76.6 8.0 6.2 9.4 68.0 .6 57.5 .5 1. carbohydrates 72.6 .0 10.8 5.7 1.1 45.8.5 40.1 95.6 74.8 14.3 .
FOOD COMBINATIONS .
For example. in its place. such it. Milk and grains. result from food. This instruction applies to but more particularly to the of the bill of fare for the home. OUNCES OUNCES Scotch peas 7 Graham flour White flour Whole wheat Seconds 4% 4% 4% 3% Granulated sugar Cane sugar Milk (375) 6% 4% 7^ .FOOD COMBINATIONS If one would obtain the best its all. Milk and meat. much good will follow. GOOD COMBINATIONS Grains and fruits. at one meal. BAD COMBINATIONS Sugar and milk. and nut foods might accompany is If a careful study made of this phase of dietetics. it is foods as rice. not cook We who has the framing recommend simplicity by having many kinds meal to meal. Grains and eggs. macaroni. If Squash or custard pie might be served desired to serve a fruit dessert. a fruit dessert such as berry pie should not be served with a vegetable dinner. in diet. but by varying from Therefore such foods as are placed on the table should be those that combine well. Fats with fruits or vegetables. certain rules in regard to combination should be observed. Study the classifications given below. bringing in variety. The weights given in the following table are for one cup of the articles mentioned. Fruit and vegetables. Grains and vegetables.
376 VEGETARIAN COOK BOOK OUNCES OUNCES Seedless raisins Eye meal Corn-meal 3% 6 6% 4 Granola Oatmeal Eolled oats Eolled wheat Cracked wheat Qrits 5% 3% 3% 5% 5 7 Popcorn Prunes 6% 7 Almonds Hickory nuts Pecans Brazil nuts 2% 4 4 3^^ Eiee Farina 5% 7 Hominy Sago Tapioca Pearl barley 6% 5% 6% 6 7 Pine nuts Dates Pigs Broken macaroni Vermicelli 6% 6% 8 4 Lima beans White beans LentUs Corn-starch 3% 4^ 2 Shredded coconut 6% tables The aceompanying milk and its showing the composition of by-products wiU be of interest to those study- ing the subject from a scientific standpoint: MILK Protein 4.0 .7 mUk 2.7 3.0 Water 66.8 Fat Sugar Mineral matter 3.2 CEEAM Protein 2.8 Fat Sugar Mineral matter Water 88.8 0.9 5.8 1.8 0.0 SKIM MILK Protein 4.1 0.6 0.7 Fat Sugar of milk Mineral matter Fat Sugar of 26.1 3.0 Water 88.8 BUTTEEMILK Protein 4.8 Mineral matter Water 86.0 7.
1 ounce. rolled oats and rolled wheat. any given amount For the benefit of be- ginners and any table is who wish given. 1 ounce. 1 pint. pound. 9 eggs II eggs 1 pint of liquid 1 cup % 1 pint. 2 cups of sugar 10 tablespoons of oil % cupful. 1 pound. 2 cups of butter 1 pound. for instance. i^ cupful. QEAIN WATBE 4 parts 3 5 Oatmeal Eolled oats 1 part 1 1 1 1 Pearl barley Cracked wheat Eolled rye " " " " * * ^V^ 3 Coarse hominy 1 1 5 4 Corn-meal " * * Cream of wheat 1 4 . 3% 2% cups sifted flour cups of flour 1 pound. By to the practise one is enabled to guess quite accurately as amount of grain to be used with of water in the cooking of cereals. It is not to be accurate. will require the same amount of water. the following our purpose to make this list an extensive one. 1 pound.FOOD COMBINATIONS 377 The following table of weights and measures may be helpful in case no scales are at hand: 5 heaping tablespoons of flour 5 heaping tablespoons of sugar 2 rounding tablespoons of flour I heaping tablespoon of sugar 1 cupful. as good judgment will tell one that various grains of the same nature. 1 pound.
. The last four will cook cereal. properly in one half to one hour. The first seven given in this list are more wholesome when cooked from three to five hours.378 VEGETARIAN COOK BOOK GRAIN WATER 3 parts 2 3 Graham Steamed riee rice 1 part 1 1 Browned " " " * * The time required for cooking depends on tlie kind of and upon the method by which it is cooked.
71 20 12 16 . 2>b^<ii^iJ0Jtl i.^^(VI/ lOOO 1. ^tc<m. 1. eoooCai.50 &<xhnea£ J^eoad.fe5 (^44^. Materials for 10 Cents .40 OfWi ^ .^a&ed &u&l[e/oi>. nutrient in pounds fuel value in calories Kielliz/ue Fats Carbohydrates cSlls Pounds oF Nutrienij and Ca/oHe. 60'^-&ualie^ 0)1.85 Stanh.56 bcM\X(>iOMa'A s: l>2ib ^jMe/o 25 Ife • . \£x^ .:^^^^ 2. li^£t^.: 5..00 [Mneai ^iou/i/ i^otn^m&cvL/ Hit.67 (379) .85 dlfjudXarv. Mnanic! Ccuj^ftw.00 ?.45 . xoRoufeg/I/ .fiOwnd aPgfc^.50 jp££|-. . Bl> Qrjyi/l^.ck<£c? » ztizzzzm: ^^y?^$..00 Jilce d&faJbea.53 n 4. MaJlOViX- 14 .dAmecl 10 56 1. 24'^ciQ^m. fat .> 1(0 .65 \Xj\wa)b%^izad IT 2.s of Fuel Value Iti FOOD MATERIALS t'Ai lO cents Worth.' PECUNIARY ECONOMY OF FOOD Amounts of Actually Nutritive Ingredients Obtained in Different Food Amount of Protei.65 <^ (I . ^cJiZ. t«miJ!0.00 Lod-^i^.
GENERAL SUGGESTIONS .
and shake well. cool place. To remove the disagreeable odor of onion from the hands. roll it in manila paper and then in a In baking potatoes. In baking custards and other preparations where it is desired to set one pan inside of another with water between them. They will then come out more mealy and dry. vases. and the like look clear. cracking. The addition of a small amount of sugar to field peas improve them and make them almost like garden peas. drop them in cold water. add cut lemons to the water. and then rinse well. it will be found convenient to use an iron dish-cloth to separate the two pans. A novel method is to cut off a narrow paring all around the potato. rub them with freshly mixed mustard. will have off one end. ice with paper or flannel sheet to keep from (383) . To keep celery. If by mistake eggs are boiled longer than intended. To prevent new enameled ware from the inside with butter before using. so that the steam an opportunity to escape. grease To make water bottles. and allow to remain for half a minute. Allow raisins to stand in boiling water for a few minutes if you wish to remove the stones. cut cloth.GENERAL SUGGESTIONS Add corn will is "'^ a little milk or lemon juice to the water in which to be cooked. Keep in a dark. Wrap melting.
With a potato ball cutter. place an orange or a cut apple in the box with them. Each dish should be sufficiently garnished. GARNISHING Garnishing of dishes has a great deal to do with the appearance of a dinner table. when thick. It saves time. yet not done to excess. Don't put the filling in hot. and mark it off with a pie marker. Grind dough for sticks in a vegetable mill instead of pounding or pulling it. Mayonnaise or other salad dressings may be added to salads in the same way.384 VEGETARIAN COOK BOOK To preserve the freshness of a cake or batch of cookies. Roll it out about one half inch thick. Use these in garnishing desserts or sweet entrees. Bake meringue in a slow oven and it will be thicker. Nut butter. . or the crust will be tough. Bake your pie shells between two pie tins to keep from blistering. and to impart a delicate flavor. scoop out balls from gelatine mold or jelly which is solid enough to hold its form. Fit your pie paste to the tin by using a chunk of bread dough instead of your hand. may be dropped on the butter chips from a pastry tube in a very attractive manner. The attractiveness of a roast is much enhanced if garnished with fresh mashed potatoes as it can be tastily done by forcing them through a pastry bag and tube.
TABLE ETIQUETTE AND RULES FOR WAITERS 26 .
The following suggestions on table etiquette are of fundamental importance. GENERAL TABLE ETIQUETTE When giving a dinner. avoid crowding the table. and will probably be looked upon as ignorance and lack of culture. are nowhere more clearly revealed than at the table. For this reason good table etiquette should be insisted upon at the family table.TABLE ETIQUETTE The refinement of an individual. to- Guests should remain standing until the hostess seats herself. as the serving can be done more effectively and with less annoy- ance to the guests where the chairs are not crowded gether. level of the (387) The napkins should be unfolded below the . he should see that she seated before taking own place. and the nature of the home training. Carelessness in regard to good table manners shows thoughtlessness for the feelings of others unfortunate enough to be dining at the same table. Necessary introductions should be guests are seated. This will insure good manners in the presence of guests or when entertained away from home. given before the and never afterward. When his a gentleman has accompanied a lady to the dinis first ing-room. and will be found applicable to all occasions.
Seat yourself quietly at the table. In passing the plate for more. Keep your around its legs feet in front of the chair..388 table VEGETARIAN COOK BOOK .»--™— . and in wiping the lips. the napkin should not be folded in the waistcoat. A left knee. Do not toy with the fork.. spoons. nor extended too far under the In eating. do not heap the Always serve ladies first. or anything about your plate. knife. plates. without leaning back in the chair or forward against the table.—-. andy good manners to read at the table when others are present. Keep the hands away from when possible avoid coughing. Never sit with the elbows on the table nor extended from the body when eating. Unless one is at the close of the meal. always remove the knife fork.. without dragging the chair forward. and not twisted table. Sit in an upright position at the table. and .w to meet every mouthful. It is never the face and the head. do not lean over the plate nor incline the head «. In serving. and in rising do not push the chair back from the table before attempting to rise. gentleman places bis half unfolded napkin over the It should never be tucked under the chin or at home. should be used as inconspicu- ously as possible. and do not continue eating until the plate has been returned.
and as quietly as Eat slowly. Rapid eating is a violation of good manners. Never urge a guest to eat food which he has declined. supposed to be more. never betray the fact to others. No waste matter should be laid on Salt should not be put on the table-cloth. to reach for any- Never take so large a mouthful that you can not con- veniently speak. Never put toothpicks on the table. nor offer apologies for them. nor reach in front of others. is do not hesitate to pass lifting the dish in doing so. . Never speak about the exceUenee of your own food or dishes. the food with the mouth closed. Do not embarrass hostess or guests by appearing to notice accidents. and the laws of health as well. If anything objectionable is found in the food. Never lean forward across the table thing. as there desired by another. to some one else unless Do is not refuse to take the last piece on a plate. it. Be careful not to soil the table-cloth. When not pass is offered to you by the one serving. Chew possible. Should you observe that something it. The last bit of food in the mouth should be swallowed before leaving the table.TABLE ETIQUETTE In asking for anything at the the one table. nor use them at the table. do asked to do so. address 389 by name who can most conveniently a plate it serve you.
in- stead of reaching for it. fork. or spoon is accidentally dropped. Ladies should pass out of the dining-room before the gentlemen. nor overload the fork. Hold the fork knife is in the right hand in courses where no required. It is never proper to transfer the fork from one hand to the other. If the knife. Carry the food to the mouth with an inward movement of the hand. . Do not hold the handle of the spoon in the palm of the hand. Hold the fork or spoon in a sidewise position when eatand not with the handle pointing toward the opposite side of the table. Never carry food to the mouth with the knife. to the Never substitute a spoon where the fork can be used. ing.390 VEGETAEIAN COOK BOOK At a ways public dining-room. the held in the right hand and the fork in the In this case the food should be carried to the mouth with the fork in the left hand. left. the fore- upper part of the blade. never leave until have finished. all At a private table. Do not entirely fill the spoon. but it should be used with ease in either hand. rest and in using a knife. When knife is it is necessary to use both knife and fork. ask for another. ladies as well as gentlemen al- rise from the table if another stops to speak to them. Knives and forks should be held so that the handles in the palms of the hands finger rests on the . Do not use the back of the fork to carry food mouth.
When PROPER MANNER OF EATING VARIOUS FOODS Soup should be eaten from the without the noise of sipping. . and the tines of the fork down. and fresh fruits served with cream. with the sharp edge next to the fork. Never tip up the plate in eating. and It should be dipped up with the side of the spoon toward the farther side of the plate. which is lifted by one of its handles. always wipe the lips. the spoon is used until only a little liquid is left. Before drinking from a glass. Thickening the soup with crumbs When drinking. To butter the bread. Never blow into a cup or soup dish to cool its contents. look into the cup or glass. but break it. In eating bouillon. side of the spoon. Remove bread from the plate with the fingers. When drinking coffee or any beverage served in cups. remove the spoon before lifting the cup to the lips. but lay it on the side of the plate. This remaining portion may be drunk from the cup. the knife being on the right. Place the spoon in the saucer when not using it. lay them on the plate parallel to each other. is bad form. cooked fruits. do not hold it in the hand. The spoon is used for soft desserts. Vegetables and made dishes are eaten with a fork. and never with a fork.TABLE ETIQUETTE 391 through using the knife and fork. Never drink from a saucer. and butter each piece as it is needed. Do not cut the bread.
if soft may be eaten with a spoon. etc. that the corners are at equal distances from the 2. Each waiter should have access to the rules. GENERAL RULES FOR WAITERS This chapter has been prepared after years of experience and includes instrucwhich will greatly aid in the training of inexperienced waiters and in reducing their work to a system. peaches. nor tip the glass or cup too much. Remove seeds from the mouth with the them on the plate. Ice-cream Melons. and not eaten whole. and take bold of tumblers just below the center.. and be required to become familiar with them. Olives should be eaten with the fingers. See that the sugar bowls. are clean and well 3. may be eaten with a spoon or ice-cream fork. Apples.392 Lift a goblet VEGETAEIAN COOK BOOK by the stem. tions SETTING THE TABLE 1. oil cruets. Unstemmed Pineapple strawberries are eaten with the fingers. and large fruits should be cut with a knife. in conducting public dining-rooms. enough. . Place the silver. filled. being careful floor. china. and lay Artichokes are eaten with the fingers. salt shakes. fingers. Do not bend the head backward all when drinking. Place the table-cloth on the table evenly. and napkins on the table in their proper places. may require the use of both knife and fork.
Place cold foods on your tray so as to serve the hot foods as hot as possible. 7.TABLE ETIQUETTE 393 RULES FOR SERVING 1. grasp and finger. 2. Always turn the handle of a cup toward the guest. complaints to the one in charge Never have any dispute with a guest. liquid foods. Step to the left of a guest in taking an order. 9. place dishes carefully on the table from the left side. Deliver the order exactly as called for. 3. Always change an order that Report all serious is not perfectly satis- factory. 11. to avoid dis- satisfaction possible. and all In filling orders. it by the edge with thumb but never place the hand over the dish in grasp- ing opposite edges. 6. 4. 8. and be as prompt as hot dishes for hot foods. select cold dishes for cold foods. do not place your fingers inside the glass. grape juice. 5. or in removfilling. ing them for 12. . first. and all and removed from the right In handling a dish. but grasp firmly on the outside. on the part of the guest. In serving. milk. Never put a spoon in the guest's soup or coffee. Main- tain a pleasant and polite attitude. Remove soiled dishes from the table after each course. of the work. or other beverages. 10. Coffee. In placing drinking glasses on the table. removing them in the same manner. and pay strict attention to the order given. should be served side.
but handle as possible. or in speaking to any one in the dining- room. them with Give the same courteous and prompt attention to each guest. and keep cool. 7. Always be pleasant and courteous. so as to avoid delays that would come from a so avoid all possi- misunderstanding. . PERSONAL SUGGESTIONS TO WAITERS 1. being careful to keep them from falling into the chair or on the floor. Be constantly on the alert to supply every need of the so far as possible anticipate his desires. TBGBTARIAN COOK BOOK Always offer the finger-bowl after fruit and at the close of the meal. guest. and Es- where you are dealing with sick people. and bility of embarrassing accidents. 5. remove aU remaining soiled dishes. and strive to please pecially in sanitariums. 8. Be careful to give your order to the cook clearly and distinctly. do not push them as little noise against one another. 2. show them every consideration. As soon as the guest has left the table. them. 4. Handle the dishes carefully. and brush crumbs from the tablecloth. 3. use good judgment. Train your mind to act quickly. Avoid a loud tone of voice in giving an order in the kitchen or pantry. In placing dishes on the table. 14. 6.394 13.
Don't stand in ungraceful lounging attitudes against 1. 395 Do not engage in conversation with one another while on duty. Don't clean your finger nails. Don't dictate to guests. and do not rest it on the backs of chairs while removing or placing dishes on the table. 3. or visit familiarly with them in the dining-room. To this end everything upon the table should be scrupulously clean — the to be used cloth . pick your teeth. Don't annoy guests by staring at them or standing so close as to interfere with their conversation. 6. Don't fish for tips. FAMILY DINNER WITHOUT SERVANTS The aim of every housekeeper should be to set a table that will be attractive in appearance. 10. 2. even though the food may be of the plainest. DON'TS FOR WAITERS Don't make the guests call for everything they need. Don't refuse to help one another if doing so will give better service. 4. Carry the tray on the left hand. the wall or leaning on the backs of chairs. 7. Personal cleanliness and neatness in appearance are essential to every waiter. 8. nor scratch your head in the dining-room. 5. Don't offer to shake hands with guests.TABLE ETIQUETTE 9. but keep your eyes open to anticipate them. 11.
with the sharp edge turned toward it. LAYING THE TABLE Cover the table with a silence cloth. and the silver bright. improves the appearance of the table-cloth. and may be tastefully arranged with almost endless variety. a cloth of good quality will be found most satisfactory. A centerpiece of flowers or ferns is a desirable addition for all occasions. with the bowl up. Carelessness in these matters encourages carelessness in table manners. Place the knife on the right of the plate. Neatness and order in arranging the table appointments are essential. and deadens the sound made felt or by setting down its the dishes. This may be of canton flannel. As a matter of economy as well as appearance. and with center exactly in the center of the table. adds to its wearing qualities. The forks and spoons the table as needed. Place the desired number of service plates around the table in symmetrical order. with the for other courses are placed on tines up. Place the linen cloth over the silence cloth smoothly. and serves as a protection to the polished table. and next to the knife the soup spoon.396 VEGETARIAN COOK BOOK should be fresh and smoothly ironed. be laid about one inch The plates and silver should from the edge of the table. On the left of the plate place the dinner fork. . the dishes carefully washed and polished.
fork. with dessert- bowls. a SIMPLE FAMILY DINNER MENU Cream of Corn Olives Soup Vegetarian Eoast Green Peas Fruit Juice Zwieback Salted Almonds Mashed Potatoes Browned Cauliflower Mock Chicken Salad Caramel Custard White Crisps Coffee . Place the olives and salted almonds on the table on either side of the centerpiece and in line with it. extra silver in case of emergencies. and those for salad and dessert should be chilled. Plates for the hot courses should be kept M^arm. THE SIDEBOARD After laying the preferred. forks table. see that the sideboard contains it the fruit juice. should also contain fingerThese. two thirds full of tepid water.TABLE ETIQXJETTE 397 Place the folded napkin squarely on the table to the left of the fork. and a pitcher of water in case should be and spoons for It later courses. should be placed on doilies on the dessert plates. a tray covered with a doily. spoons. place the glass. SIDE TABLE On and the side table place tablespoons. and a bowl of cube sugar with the tongs. or a plate and napkin for that purpose. a carving knife napkins and crumb tray and scraper for removing crumbs. At the right of the plate and opposite the point of the knife.
Reniove everything belonging to this course. ing the glasses three fourths full. vegetable dishes. fill- Olives and nuts are also served now. THIRD COURSE Serve the salad prepared for individual service by . who in at either the right or left of the hostess. Set the bread on the table. SECOND COURSE Place the roast. Set a plate of zwieback on the table to be passed at the beginning of the soup course. serving passes them in regular order to those at the table. tablespoons. taking them from the right side. and dinner plates. this latter case others at the table are served beginning Place the peas with side dishes and tablespoon before the hostess. Jijst before previously heated.398 VEGETABIAN COOK BOOK FIRST COURSE announcing dinner. potatoes. with carving set. "When this course has been finished. serve the soup in plates Place the soup plate on the service plate. Individual plates and side liquid dishes are removed from the right side. remove the soup and service plates. taking first the platter. Serve the fruit juice at the beginning of the course. and cauliflower. etc. to be passed throughout this course. in front of the host. who In serves first either the guest of honor or the hostess. and may be passed between any of the courses.
FIFTH COURSE Serve the coffee. SUMPLE FAMILY BREAKFAST MENU Baked Apples with Cream Steel-Cut Oatmeal Baked Potatoes Poached Eggs Com Bread Coffee The same general plates rules for setting the table may be followed for the breakfast as for the dinner. Place salad forks. the salad course. may then be placed on the table. . Remove table. and place the sugar bowl and tongs on Individual finger-bowls the table to be passed as needed. leaving the dessert plate in readiness for the dessert course. and brush the crumbs from the FOURTH COURSE Serve the dessert as iu the other courses. or are set on with the dessert plate. being placed on it on a doily. with dessertspoons placed on the dessert plates.TABLE ETIQUETTE placing it 399 from the right side. and set the plate of white crisps on the table to be passed during this course. Breakfast and proper silver wiU be substituted. and removed with the doily to the side of the plate.
and the oatmeal is served.400 VEGETAEIAN COOK BOOK is The baked apples may be already served when breakfast The cream is passed as desired. The fruit course is removed from the right. The serving is done in the same manner as with the second announced. served by the hostess. Coffee is course in the dinner. Remove the dishes for this course. and place the potatoes and eggs. in front of the host. . Milk or cream is passed. and also the plates.
Bakery and Breakfast Dishes
Boston Brown Bread Coconut Crisps
247 246 241 251 250 250 248 243 244 246 247 240 244 252 243 244 245 249 251 242 238 249 245 247 243 248 241 242 248 245 240
Corn Bread No. 3 Corn Bread without Baking Powder, No, 1 Corn Bread without Baking Powder, No. 2 Corn Flake Drop Cakes Corn Gems Corn-Meal Gems Corn-Meal Eolls
or Puffs (Plain) Georgia Pones Gluten Gems
Graham Fruit Gems
Granose Puffs Green Corn Griddle Cakes Hoe Cake Jelly Tarts Light Bread Nuttolene Cakes Popovers Potato Eolls
Kice Gems Eice Waffles Salt Eising Bread
Unf ermented Bread
Whole Wheat and Graham Gems
Apollinaris Lemonade Caramel Cereal Chocolate
350 347 347 347 348
VEGETARIAN COOK BOOK
349 349 348 350 349 348
Lemonade No. 1 Lemonade No. 2 Mint Julep
Pineapple Lemonade Strawberry Nectar
Almond Macaroons Anderson's Cake Angel Cake
Filling, Filling, Filling,
Cream, No. 1 Cream, No. 2
Cake, Favorite Cake, Johnson's Cake, Nut Cake, Simple
Orange Sponge Sponge Sponge Sponge Sponge Sponge
231 230 227 233 231 232 232 232 233 231 227 229 228 229 228 230 228 227
Browned Kornlet Browned Mush Browned Eice
Corn-Meal Mush Cracked Wheat
Cream of Wheat
Fruit Dressing for Cereals Gluten-Granola Mush Gluten Porridge Graham Porridge Graham Porridge with Dates Granola Porridge Hominy or Hulled Corn
259 258 257 255 257 256 258 258 261 260 260 257 259 260 260
255 258 256 257 256
Oatmeal Pearl Barley Eice, Western Style
Eice with Baisins EoUed Oats
Buttermilk Cheese Condensed Milk Cottage Cheese Junket
Lebben 'Milk Shake Eennet Blanc-Mange
Whipped Cream Yogurt No. 1 Yogurt No, 2
Apple Omelet Asparagus Omelet
288 289 287 290 291 289 290 288 287 290 291
Cream Shirred Eggs Curdled Eggs Floated Eggs
Fruit Souffle Gluten Omelet
284 283 283
278 280 280 281 283 279 281 277 281 281 278 278 282 283 283 279
Granose Omelet Green Pea Omelet
Jellied Eggs Lemon Omelet
Omelets Omelet Souffle Omelet with Tomato Onion Omelet Plain French Omelet Plain Omelet
Poached Eggs Poached Eggs on Granose Poached Eggs on Toast Protose Omelet
VEGETARIAN COOK BOOK
280 282 282 282 282 284 277 284
Eggs with Onions Eggs with. Parsley Eggs with Protose Eggs with Sugar Corn. Shirred Eggs
Scrambled Scrambled Scrambled Scrambled
Tomato Shirred Eggs
Baked Corn Baked Eggplant a la Creme Baked Pot Pie Baked StufPed Tomatoes Bean and Nut Loaf Bean Croquettes
Boiled Macaroni, Plain Braized Protose Chicken Croquettes Com Chowder No, 1 Corn Chowder No. 2
44 41 47 41 65 51 67
Dressing No. 1 Dressing No. 2 Dried Pea Croquettes
Egg Macaroni Egg Mixture for
Croquettes, FUlets, etc.
Escalloped Corn Favorite Protose Cutlets Fillets of Vegetarian Salmon Fish Pie Fricassee of Protose and Eice Frijoles with Nut Cefo Mexicano Frizzled Protose in Eggs Garbanzo Croquettes
Garbanzo Eoast Green Corn Nut Pie Green Pea and Nuttolene Pie Green Pea Souffle Golden Nut Chartreuse Gumbo Stew
Hamburger Loaf Hashed Protose Croquettes
49 43 43 67 57 58 50 68 49 43 91 37 46 87 81 89 63 63 44 46 42 55 39 66 50
63 63 80 60 61 53 52 64 71 72 73 69 69 73 70 75 71 67 71 74 72 69 74 68 70 49 47 56 57 66 37 92 90 90 40 77 64 50 48 86 79 88 91
Imperial Nut Eoast
Lentil Chartreuse Lentil Fritters Lentil Hash Lentil Patties on Macaroni Lentil Eoast Macaroni a 1 'Italienne Macaroni and Cheese, Vegetarian Style No. 1 Macaroni and Cheese, Vegetarian Style No. 2
Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni Macaroni
and Corn and Kornlet Baked with Protose
Mock Mock Mock Mock Mock Veal Loaf Mock White Fish
Neapolitaine Scalloped with Vegetable Oysters with Apple with Cream Tomato Sauce with Eggplant with Egg Sauce with Granola Chicken Croquettes Chicken Pie Chicken Eissoles Turkey with Dressing
Mother 's Protose Cutlets Nested Egg Nested Protose New England Boiled Dinner
Nut Nut Nut Nut Nut Nut Nut
Potato Eoast Eice Croquettes Vegetable Pie Vegetable Stew Cero au Gratin Cero Baked with Eggplant Cero Cutlets
and and and and
VEGETARIAN COOK BOOK
Nut Cero Pot Eoast Nut Cero Stew Nut Fricassee with Browned Sweet Potatoes Nut Lisbon Steak
Nuttolene Nuttolene Nuttolene Nuttolene Nuttolene
79 83 92 93 92 94 92 39 59 59 60 58 45 42 52 85 87 88 55
a la Creme Baked with Onions in Cream
•• Stew Okra Gumbo, Vegetarian Style Olive and Nut Earebit Olive and Potato Patties OHve Fillets
Oyster Pie Potato Chowder, Plain Potato Croquettes Protose and Eice Protose and Potatoes Smothered in Onions Protose Baked in Tomato Protose Chartreuse Protose Fricassee Protose Hash Protose in Tomato Sauce Protose or Nut Cero Protose or Nut Cero Jambalaya Protose or Nut Cero Steak Smothered in Onions Protose Patties, Plain Protose Pilau Protose Smothered with Tomatoes Protose Steak Protose Steak a la Tartare Protose with Browned Potatoes Eagout of Protose Eaw Potato Hash Eice and Banana Compote Eice and Egg Scramble Eice Mold with Fruit Compote Eoast of Protose Scalloped Protose Scotch Pea Loaf Smothered Garbanzos Spaghetti
89 87 78 80 82 81 80 85 82 82 79 84 90
54 61 54
78 89 65 62 76
Spaghetti and Vegetable Oysters Spaghetti in Tomato Sauce Spanish Eice Stewed Protose, Potato Border Stewed Protose, Spanish Sweet Potato Croquettes
Tomato Macaroni Tomato Pie
Vegetable Oyster Pie Vegetarian Beef Steak Vegetarian Hamburger Steak Vegetarian Sausage Vegetarian Tamales
Vermicelli Vermicelli Nut Pie Walnut Lentils Walnut Lentil Patties
77 76 62 88 86 51 73 48 45 56 40 40 38 75 76 53 52
Fruits and Theie Preparation
Apple Sauce Apple Sauce, Baked Apples, Baked Apples, Grape Apples, Maple Bananas, Baked Berries, Stewed
Dried Fruit Lemons, To Keep Muskmelons with Sliced Peaches Oranges, Sliced
Peaches, Baked Pears, Baked
Prune Marmalade Prunes, Stewed Prune Whip
318 319 319 319 318 321 321 322 322 321 321 320 319 321 320 320 320 319 322
Fruits and Fruit Canning
Fruits and Fruit Canning Tomato Canning
VEGETARIAN COOK BOOK
Hygiene of Cooking
Boiling Braizing Broiling
Milk Steaming Stewing
Ices and Sherbets
12 12 11 11 12
Apple Snow Apple Walnut Snow
Coffee Sherbet Corn-Starch Sherbet Cranberry Sherbet Fruit Sherbet with Maple Sirup and Walnuts Grapefruit lee
Green Gage lee Honey Sherbet
Lemon Sherbet Malted Nut and Meltose Sherbet
Mrs. Fulton's Favorite
Orange Ice Peach Sherbet Peanut Ice
Pineapple lee Prune Sherbet Sherbet in Cantaloups Sirup for Fruit Ice and Sherbet Strawberry Sherbet
Watermelon Ice Watermelon Sherbet Yogurt Ice
Barley Broth Corn-Meal Gruel Gluten Meal Graham Gruel Malted Milk
342 335 341 337 338 337 335 339 340 341 337 335 334 339 342 336 340 336 342 341 336 337 333 334 339 338 343
295 296 296 295 296
!...'!!. isil .. .." 312 .216 223 .*.. 1 Adelaide Pudding No..'! 297 !'.*! Malted Milk and Currant Jelly Oatmeal Gruel Eice Gruel '/' Tamarind Malted Milk Nut Preparations Almond Butter Crystallized Peanuts  '..220 [ Puddings Adelaide Pudding No.!! 222 ! [ ..311 .'!!.!!.!... 310 [312 Nut Butter Nut Butter Nut Cream for the Table Peanut Meal Salted Peanuts Pies 309 ..*.....219 ...'.215 ]*...!!!.*..!.! 218 222 216 !215 /[ 215 221 216 216 .[.INDEX Liquid Foods 409 — Continued 297 296 295 !!.".. .\ 313 1 Apple Pie Bakers Custard Pie Blueberry Pie Coconut Pie ' Cream Pie Lemon (Superior) Pie Mince Meat Filling Mince Pie Mock Cherry Pie Pastry Glazing Pie Crust Pie Shells Prune Pie Pumpkin for Pies Pumpkin Pies Pumpkin Pies without Eggs Ehubarb Pie Sanitas Chocolate Custard Pie Strawberry Pie Washington Cream Pie 221 218 .! 188 igg * Apple DumpHngs Apple Nut Pudding Apple Pudding. ."'..!.'... 221 !!!!!! 217 219 217 . 2 Apple Coconut Pudding 177 178 186 187 .[[.'. Baked .....
410 Puddings VEGETAEIAN COOK BOOK — Continued 189 185 198 Apple Snow Apple "Walnut Pudding Baked Indian Pudding Banana Farina Banana Tapioca Blueberry Pudding Bread Pudding Brown Betty Cabinet Pudding Cake Blanc-Mange Cake Pudding Caramel Custard Cereal Pudding Cheap Custard Chocolate Gelee CofPee Gelee Corn-Starch Blanc-Mange Cream PufPs Cream Eice Pudding 195 182 193 191 193 176 198 192 181 197 183 202 201 185 199 195 180 177 197 177 182 200 197 178 184 194 184 187 199 183 201 202 199 179 190 189 179 180 187 175 Cream Sago Pudding Date Pudding Farina Mold Fig Pudding Floating Island Fruit Gelee Fruit Nuts Pudding Fruit Tapioca Pudding Gelatine Custard Granose Mold Horlick 's Malted Milk Blanc-Mange Lemon Apple Lemon Honey Malted Milk Custard Maple Cream Gelee Meringue Orange Fruit Mold Orange Sago Mold Orange Triffle Peach Flufle Pineapple Tapioca Plain Custard Plugged Apples Plum Pudding .
INDEX Puddings 411 — Continued 192 194. 195 Pressed Fruit Pudding Prune Pudding Eice Patties Kice Pudding Scalloped Apples Snow Pudding Sponge Pudding Steamed Apple Pudding Steamed Fruit Pudding Strawberry Fluff Strawberry Granose Strawberry Shortcake Strawberry Souffle Stuffed Dates Sweet Potato Custard Tapioca Custard (Eich) 196 196 188 190 191 175 176 189 194 200 190 203 183 181 Pudding Sauces Coconut Sauce Cream Pineapple Sauce German Sauce Golden Sauce Grape Juice Sauce Hard Sauce Jelly Sauce Lemon Sauce No. 2 Maple Cream Sauce Orange Sauce Pineapple Sauce Plain Pudding Sauce Strawberry Sauce Vanilla Sauce 208 212 207 207 211 207 209 210 210 211 208 211 209 209 208 Salads Asparagus and Cauliflower Salad Asparagus and Protose Salad Asparagus Salad 150 150 150 159 157 151 149 149 Banana Salad Brazilian Salad Brussels Sprouts Salad Cabbage Salad Celery and Cabbage Salad . 1 Lemon Sauce No.
2 167 168 .412 Salads VEGETAEIAN COOK BOOK — Continued 147 151 150 156 . No. 2 Fruit Salad Gelatine Salad Green Pea and Celery Salad Green Pea and Nuttolene Salad Lemon Beets Lettuce Lima Bean and Celery Salad Lima Bean Salad Macaroni and Green Pea Salad Macedoine Salad Nesslerode Salad Nut and Fruit Salad Nut and Pea Salad — Nut Cero Salad Nut Cheese Olive and Almond Salad Onion Salad Pea and Onion Salad Potato Salad Protose and Celery Salad Protose Salad Eussian Salad Strawberry Salad Stuffed Eggs Stuffed Tomatoes Tomato Gelatine Vegetarian Chicken Salad Vegetarian Salmon Salad Waldorf Salad Watercress 150 151 158 158 158 147 155 155 148 149 153 153 156 151 159 157 155 146 148 152 154 154 151 152 152 146 158 154 148 147 145 145 156 148 Salad Deessings Cream. 1 Cream.153 Cottage Cheese Salad Cuemnbers Dandelion Salad Date and Celery Salad Egg Salad Endive Salad English Salad Fancy Fruit Salad No. No. 1 Fancy Fruit Salad No.
No. Entrees. Brown Gravy Brown Eegency Sauce Cream Brown Gravy 137 133 137 . etc.INDEX Salad Dressings Favorite 413 — Continued 169 165 164 170 164 169 163 166 166 170 164 165 164 170 169 166 167 168 Cream Tomato Frencn Golden Green Mayonnaise Johnson 's Cream Mayonnaise Nut Nut and Tomato Nut Fruit Nut or Olive Oil (Sour) Potato Mayonnaise Oil Eed Uncooked Sweet Whipped Cream White White Cream Sandwiches Bean Cottage Cheese Cress. 1 Cress. No. 2 Date Fruit Salad Hot Mock Salmon Nut and Egg Nut and Jelly Nut Cero Nuttolene or Nut Loaf Olive Olive Olive Almond Nut Peanut Protose or Nut Cero Salad 302 303 302 303 302 305 304 303 301 302 301 301 303 304 304 303 302 305 Sauces for Vegetables.
138 Cream Sauee Cream Tomato Sauce Egg Sauce HoUandaise Sauce Ideal Chilli Sauce Mint Sauce Nut Gravy Olive Sauee Parsley Sauce Protose Sauce Sauce Imperial Tomato Gravy Tomato Sauce Walnut Gravy White Cream Sauce Soups 135 133 136 134 136 133 138 135 134 139 138 137 134 Bean Broth Bean Tapioca Soup Bean Tomato Soup Celery and Tomato Soup Cereal Soup Clear Tomato Soup Corn and Tomato Soup 19 18 19 20 21 Com Cream Cream Cream Cream Cream Cream Soup 25 21 21 20 21 27 25 34 20 16 17 17 34 16 34 29 29 32 15 28 19 Celery Soup Corn Soup of Tomato Soup Pea Soup Potato Soup Kice Soup Croutons for Soup Egg Balls for Soup Egg Dumplings for Soup Eamily Favorite Foundation of Cream Soups Fruit Soup Fulton 's Favorite German Lentil Soup Julienne Soup Kinds of Soup Lentil and Tomato Soup Lima Bean Soup .414 Sauces VEGETAEIAN COOK BOOK — Continued 135 137.
[ . Family Dinner without Servants General Eules for Waiters General Table Etiquette Laying the Table Personal Suggestions to Waiters Proper Manner of Eating Various Foods Setting the Table Side Table Simple Family Breakfast Simple Family Dinner Table Etiquette The Sideboard _ .395 392 .* Table Etiquette Don 'ts for Waiters .*!!! !399 397 .387 *396 394 391 392 397 ..INDEX Sorrps 415 — Continued 30 17 23 22 24 23 22 23 22 31 26 32 24 24 28 33 26 26 25 27 18 31 31 16 ig 30 33 Mock CMeken Soup Noodles for Soup Nut and Asparagus Soup and Olive Soup and Pea Soup and Tomato Soup Chowder Soup Meat Broth Noodle Soup Okra Soup Plain Tomato Soup Plain Vegetable Soup Eice and Nut Soup Eice and Vegetable Soup Swiss Lentil Soup Swiss Potato Soup Tomato Bisque No. ^387 397 .' 395 .*. .*!!. [ White Bean Soup White Soubise Soup White Swiss Soup . 1 Tomato Bisque No. 2 Tomato Sago Soup Tomato Vermicelli Soup Vegetable Vegetable Vegetable Vegetable Bouillon Oyster Puree Oyster Soup Stock Nut Nut Nut Nut Nut Nut .
No.267 Tomato Sultana Zwieback 265 269 271 265 Utensils General Utensils Needed in the Kitchen Granite Ware Kitchen Utensils Number of Utensils Steel Ware Tinware Wood 361 360 359 359 360 360 360 . 2 Berry Boston Cream Celery Cherry Cream Cream Cream Cream Cream Date Gravy Gravy Protose Lentil of Tomato Egg on Fancy Fruit Grape Lentil and Tomato Milk Nun's Nut Gravy Nuttolene Pea Peach Protose Protose and Tomato Prune Prune Whipped Snowflake Toasts 268 372 272 268 271 271 270 266 267 273 266 266 270 268 269 272 270 273 271 267 265 267 268 270 270 273 269 269 272 272 . No. 1 Banana.416 VEGETAEIAN COOK BOOK Toasts Ameriean or Trench Apple Apricot Asparagus Banana.
Scalloped. No. No. Creamed Corn. Novelty Baked Eggplant. Stewed Chestnuts. 2 Holland Cream Scalloped Stewed Cabbage Stewed with Tomato Carrots a la Creme Carrots. Baked. 1 Asparagus No. Stewed Cauliflower with Tomato Sauce Celery Celery. Puree of Carrots with Egg Sauee Cauliflower. Boiled. No. 2 Garbanzos. Stewed Asparagus with Eggs Asparagus with Green Peas Baked Beans Baked with Tomato Sauee Beans.INDEX Vegetables Artichokes 417 Asparagus No. Baked Eggplant Baked in Shell Eggplant. Baked Beet Stalks with Butter Sauce Brussels Sprouts Baked with Crumbs Beans. Plain Cauliflower. Puree of Beans. Stewed Beet and Potato Hash Beet Greens Beets and Potatoes Beets. No. Stewed 130 117 117 117 118 118 118 107 108 108 107 107 128 127 129 129 128 123 123 123 121 122 122 122 121 120 121 115 116 116 124 124 124 124 114 114 130 112 119 119 119 119 130 27 . Mashed Beans. Cabbage. Cabbage. 1 Baked. Cabbage. Browned Cauliflower. 1 Eggplant. Scalloped. 2 Asparagus Pompadour Asparagus. Cabbage. Brussels Sprouts Plain Brussels Sprouts Saute Cabbage and Cream Cabbage.
Oriental Style Lentils with Onions Mashed Potatoes and Cajrots . . 104 120 123 Baked Potatoes Browned with Eoast Potatoes. Boiled Green Corn. Boiled Peas. Lyonnaise Potatoes. Split Potatoes a la Creme Potatoes a la Delmonico Potatoes au Gratin Potatoes. Stewed Kornlet Lentils. . No. . Stuffed Potatoes Parsnips. Roasted Potatoes. Boiled Onions.418 Vegetables VEGETAEIAN COOK BOOK — Continued 98 112 Ill 112 110 Ill 106 109 102 106 125 126 General Directions for Vegetables Green Corn. Baked.104 106 105 105 100 105 101 101 106 103 104 101. 2 Potatoes Stewed with Celery Potatoes. 1 Onions. Stuffed Potato Patties Potato Puffs Salsify (Vegetable Oysters) Stewed Slaw. No. Mashed Potatoes. Glazed Potatoes. Stewed Peanuts. . Green Peas. No. 125 125 125 126 99 115 115 114 115 Ill 109 110 109 102 103 103 100 . Scalloped. 2 Onions. Hashed Browned Potatoes. Baked Parsnips in Parsnips on Egg Sauee Brown Gravy Parsnips. No. Puree of Peas. Scalloped. 1 Potatoes. Hot . Baked. » New Lima Beans New Potatoes and Cream New Potatoes and Peas Onions Onions au Gratin Onions.
Plain Boiled Succotash Summer Squash Slimmer Squash. Scalloped Tomatoes. . Mashed Vegetable Oysters. Cream Sweet Potatoes Tomatoes. Stewed Tomato Hollandaise Potatoes Turnips Holland Boiled Turnips. Stewed Young Turnips . Baked Tomatoes. Scalloped Vegetables Winter Squash (Hubbard) Baked Winter Squash (Hubbard) Mashed Young Beets .INDEX Vegetables 419 — Continued 129 113 108 108 126 127 107 113 113 113 113 105 116 116 120 97 127 127 128 129 116 Spinach Stewed Tomatoes and Corn String Beans. Scrambled Tomatoes. Young Beets.
PROTOSE: A substitute for meat. w^here it It has the endorsement of the Battle Creek Sanitarium. mail to The following foods compose only a small part of the Battle Creek Diet System. " Healthful Living. nourishment. ^ If you w^e w^ill desire information about this unique system. it and a most remarkable proportion. arranged in about the same much . Ilie mm food (0. has restored many thousands of invalids many thousands more to double their efficiency. with a total preparation in that nutritive value possesses greater all the food elements found in beefsteak. has been used for thirty years as a substitute for the real coffee. Battle (reek. food rice. cut out us with your name cind address. and digestibility. what to eat and hov/ to eat so as to live and enabled It tells you twice as long and twice as well. but never before has it been served in such an attractive form." w^hich tells about our diet system and toothsome delicacies. based upon the search in relation to latest findings of scientific re- human nutrition. the first The original Cereal thing of its kind ever developed in Battle Creek. KELLOGG'S CARAMEL CEREAL: Coffee. Mich. a surprise to the eater on account of its superior qualities of flavor. and proven by to health."He Buttle (reek Diet System" a quarter ^This system. and send you our illustrated booklet. of a century of experience at the Battle Creek Sanitarium. sending his name and address. . KELLOGG'S TOASTED RICE FLAKES: cereal The universal used by almost every nation under the sun. made from Rice is If your grocer does not carry these in stock. this paragraph. write us.
BREADS No-Soda (White) Crackers Fruit Crackers BEVERAGES Sanitarium Carainei Cereal. Wash.. 2 Gluten Meal No. meets the needs of invalids and children..^ . lard or other animal fats (excepting butter and cream) used in the manufacture of our products. Malted Nut Meal Very nutritious for invalids or children Unfermented Grape Juice Two kinds Zinfandel and Muscatel — — — DIABETIC FOODS No. is NUT CERO I NUT CERO NUT CEREAL AND BREAKFAST FOODS Fruit N uts.. alum. la. Neb. we are pleased to offer CARAMEL CEREAL as being harmless as a beverage. Colo. College Place. as an article of diet.: VEGETARIAN FOODS Used and endorsed by the leading Sanitariums and Health Institutions in the world. of the best lean beef in nutritive value.„. Wheat Flakes (Toasted) Wheat Flake Biscuit (Toasted) Zwieback — Twice baked Graham Crackers bread a very palatable and nutritious granular breakfast food thoroughly cooked and ready to serve vi^ith cream or fruit juice. Helena. baking powder. the leading coffee substitute on the market. . No soda. to those who feel they must have something. yet meeting the desire for Mocha or Java. Its relative cheapness. While we advise against drinking at meals. being easily digested.^ . and.^^ SANITARIUM FOOD OOMPANY Boulder. Cal. its digestibility and entire absence of poisonous animal products make CEI^O an ideal proteid food. Especially adapted to the use of brain workers. Portland. The high percentage of nutrition (49 calories to the ounce) makes equal to about I -3 lbs. 1 Gluten Meal Sanitarium Meal MISCELLANEOUS Sanitarium Baked Beans Olive Oil Sanitarium Cooking. Des Moines. The following are a few of our leaders ^(Bi* MEAT SUBSTITUTES Nut Cero a combination of nuts and grains scientifically prepared as a substitute for meat. St. Ore. College View. O Jt — With or without Tomato Sauce — Sanitarium Brand. guaranteed absolutely pure — The very best and purest obtainable i I postal addressed lo the house nearest Jiou will bring price list of these and a large assortment of foods suited to the needs of all classes. is manufactured under medical supervision.
50.. E. specially designed for the home and for the instruction of nurses. the preservation of health by clean. — Pacific Press Publishing Association Mountain View. instead of drugs.00. 104 pages. their causes and treatments. Eiis. Olsen. household manual '^^'^ It When It's Found. Ore. The author shows that Elo the Eag'le and Other life Contains stories of ten animals. to Keep Eichards. Cloth. Eossiter. M. with an introduction by Jacob the morning walk. S. 659 pages. B. Home and A Health. Mo. and other forms of open-air recreation are really remarkably effective remedies for common physCloth. Out-of -Doors By M. 544 pages. camping.00. California Portland. and the home treatment of the more simple ailments and diseases by use of natural.00.- Calgary. Health How to Find It's It When By Lost.00. B. price $3. A Frederick M. Alberta Kansas City.Health and Nature Books Ministry of Healing trated. Dr. with a scientific description of diseases. and helpful presentation of beautiful Christ's example in relieving humanity of its spiritual and physical ills. masterly treatise on Anatomy. Stories histories of the author's boyhood friends. price 60 cents. 589 pages. 222 pages. . rational remedies Cloth.. D. ical ills. How F. Very interesting. price $1. Beautifully illusCloth. consistent living. Price $1. Practical Guide to By Health -^ on the building and the of the home in harmony with sanitary laws. price $3. price $3. garden making. Cloth. and Hygiene. Physiology.
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