This action might not be possible to undo. Are you sure you want to continue?
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): .
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. Entrees.
HYGIENE OF COOKING .
it water becomes too hot has reached one hun- dred and fifty degrees. When there is a gentle tremor or undulation on the surface. perience. Mention will be made. nor will a collecmake a cook. as well as of mixing. to cook manner. A course of medical lectures does not tion of choice recipes make a physician. and above all. but exwhich practise only can give. and boiling is one of the most common forms of cookery.GOOD COOKING (^ Good cooking =D is 0= not the result of accident. one hun(9) . under this head. as applied to cookery. a law governing every chemical change. means cook- Many kinds of food need the ac- tion of water or other liquid. Theory alone will not suffice. a species of good luck. one must engage in the real doing. is of the utmost importance. When hand in it with comfort. or the scalding point. as it were. as well as of compiling. of baking. There must be a knowl- edge of compounding. of only those forms of cooking which enter into vegetarian cookery as usually understood. BOILING The term "boiling. There is reason in every process." ing in a boiling liquid. them in the to bear the best combined with heat.
In all ordinary cooking. Salt water should be used when it is desired to retain the flavor and soluble parts. Boiling effects partial destruction or removal of organic and mineral impurities found in water. as in most green vegetables. This important fact rarely understood by the average cook. This explains why boiling sirup and boiling salt water are hotter than boiling fresh water. it becomes no hotter. and the bubbles breaking above it throw off steam or watery vapor. Fresh water should be used when the object the flavor. two hundred and twelve degrees. hence the importance of boiling Boiling also exits the water where such impurities exist. but its boiling temperature is higher. is added to water. When there is quite a commotion on the surface of the water. the more satisfactory will be the cooking. Cold water draws out the starch of vegetables. or the boiling point. and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly. The is excess of heat escapes in steam. The temperature of the water may be slightly raised by covering the kettle. as in soups is to extract and broths. After water reaches the boiling point. or soluble parts. is reached. simmering is more effective than violent boiling. If sugar or salt.10 VEGETARIAN COOK BOOK dred and eighty degrees. Boiling water bursts . or anything to increase its density. is reached. it takes longer for it to boil. or the simmering point. 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. no matter how violently it may boil.
without much loss of substance. and its fat rendered more difficult of digestion. (1) In a steamer. By heating milk in a double boiler. and burns easily. MILK water. In cooking some kinds of food. these dangers are avoided. adheres to the pan. drier . milk Milk being thicker than water. to the When cooking by steam. and called scalding milk. STEAMING The process of cooking food over boiling water is termed steaming. and the steam carries the heat directly to the food. The steamer is placed over boiling water. At its boiling temperature escapes. through the inner boiler. of a double boiler. but requires less There are two methods of cooking by steam: attention. made Watery vegetables are by steaming. and softens the cellulose in cereals and vegetables. (2) By means By this method the heat is conveyed from the boiling water. which is a covered pan with perforated bottom. the water should boil food. The milk is then reaches a temperature of only 196 degrees. and flour mixtures develop a different flavor from that which they have when baked. steadily until the food is done. (214 degrees). the casein contained in the milk is slightly hardened. The process is a form of steaming. It is a very satisfactory and convenient method. It takes a longer time than some other ways of cooking.GOOD COOKING starch grains. 11 and is absorbed by the swelling starch. is used instead of less of the steam and it becomes hot sooner than water.
" fire. BAKING Cooking by means of dry heat. . cook should thoroughly understand how to regulate the Nearly all flour mixtures. the hottest form of combined with the free action and of the air. The food loses less nutriment when stewed than when rapidly boiled. are more wholesome than when cooked in any other way. many kinds of pudding. Pan broiling is broiling on a hot sur- face instead of over hot coals. and oven. cakes. The intense heat. develops flavors which are entirely different from those obtained by other forms of cooking. is cooking directly over.12 VEGETAEIAN COOK BOOK STEWING This is cooking in a small quantity of water at a low temperature for a long time. is or in front of. BROILING Broiling. meaning *'to burn. as bread. when baked BRAIZING This flavor is a combination of stewing and baking. is known The closely confined heat of the ovefl. produces a fine flavor quite unlike that obtained in any other way. Meat cooked it in a closely covered stew-pan. so that retains its own and the flavors of the vegetables and seasonings put with it. is braized. For many kinds of food the baking is as important as the mixing. and is a form of boiling. the clear cooking. Dishes thus cooked are highly esteemed. and every as baking. as in a close oven.
corn. a teaspoonful of whipped cream may dropped into each plate. using any vegeCanned goods may be used when the not obtainable. If Vegetables that are too tough and old to cook in any other way. hot. cucumber. onions. barley. or cold with cracked KINDS OF SOUP directions. beets. sago. If properly made. watercress. polima beans. may it can be be afforded. celery. spaghetti. and will be found very delicious. and ice. carrots. cream soups and purees are dainty. delicious. Fruit soups are in favor during hot weather. macaroni. or arrowroot. tatoes. By a puree is meant a soup thicker than a cream soup. and are wholesome and refreshing. served with or without fruit.SOUPS Cream soups fresh article is are seasonable at table in its season. lentils. string-beans. All vegetables should be cooked very tender in boiling water. etc. peas. it tends to harden them. cauliflower. squash. Add salt a short time before re- moving added when the vegetables first start cooking. they are very easily made. asparagus. tomatoes. tapioca. mushrooms. chestnuts. be used in soups to advantage. They may be added to the soup with or without . and they therefore require longer cooking. sago. salsify. if (15) . and nourishing. peanuts. for dinners and luncheons. Any desired fruit juice may be thickened with corn-starch. spinach. any time. baked beans. delicious Observing these proportions and following the foregoing cream soups are made of rice.
and vermicelli should be broken the desired length before being put into String-beans should be minced before the boiling water. boiled If chestnuts are to be used. and whatever seasoning and ingredients are desired to make the soup. . stirring constantly. but sago Rice and barley may be cooked and tapioca should be cooked in a double boiler. FOUNDATION OF CREAM SOUPS Rub flour to a one heaping tablespoon of butter and two of sifted cream. Protose may be cooked with the vegetables tables should be if it can be afforded. VEGETABLE STOCK Boil minced turnips. and add an equal amount of rich bean broth. When the vegetables are done. with a little brown flour. in a stew-pan. they should be and mashed. add salt. that the sub- stance and flavor may be well drawn out. The vege- put to cook in cold water. carrots. "When it thickens. celery salt. Macaroni. and just enough strained tomato to remove the sweet vegetable taste. This stock should be of the consistency of broth when done. melt in a saucepan over the fire. cut them into little squares. drain. celery. CROUTONS FOR SOUP Take thin slices of bread. and onions in enough water to make half the amount of stock required. spaghetti.16 VEGETAEIAJSr COOK BOOK forcing through a colander. and add slowly four cups of milk. nut butter. they are added to the soup.
1 teaspoon. 2. the hard-boiled yolks and flour smooth. add a pinch of salt. and flour enough to make a stiff dough. 1 cup. boil- a time. EGG DUMPLINGS FOR SOUP Milk. Flour. Beat the eggs will well. thin as straws. and to prevent their sticking together. free from lumps. After till all are cut. Flour. hard-boiled. Eggs. batter. Roll out very thin sprinkle with flour to keep from sticking. 1/2 6. add the milk. mix them to lightly to- gether. keep them floured a little you are ready drop them into the 2 . tablespoon. then add raw yolks and the salt.SOUPS place 17 to a golden color them in a baking pan. into the NOODLES FOR SOUP Beat one egg till light. and at as much flour as make a smooth. Salt. yolks. a tablespoonful ing soup. make into balls. and drop into the soup a few minutes before serving. Then roll up into a scroll. Mix all well together. rather thick Drop this batter. slice into strips as . and beginning at the end. EGG BALLS FOR SOUP Egg Egg Rub the yolks. 2. and brown in a quick oven. raw.
2 quarts. press through a sieve. Nut butter. medium size. and serve. grated. Tapioca. 1 tablespoon. 4 cups. 1 cup. Bay leaves. bring to a The addition of some cream wiU improve boil. 2. boiled too long they go to pieces.18 VEGETAEIAN COOK BOOK If soup. which should be a few minutes before serving. 1. reheat. WHITE BEAN SOUP White beans. Hot water. soup when done. Salt. 1 tablespoon. Stew the beans and onions in the water until tender. this soup. Cream. medium 1 teaspoon. Mix all the ingredients together. size. Water. Onion. and serve. Onions. VEGETABLE BOUILLON Vegetable soup stock. add nut butter and salt. 2. 2 quarts. % % cup. 2 cups. Salt. . BEAN TAPIOCA SOUP White beans. and let simmer slowly two or three hours. Water. cup. cooked and strained. Salt. There should be about one quart of Strain. Tomatoes.
Salt. Strain and add a pinch of celery salt and a . and cold water enough three hours there will be six when they have cooked cups of liquid. and cook till clear add hot water to make of proper consistency. cooked. add the onion. and serve. Butter. BEAN BROTH Small white beans. Eub water to the beans butter rubbed in flour. y^ cup. Flour. salt. Onion. cream. add salt.SOUPS 19 Cook the beans in water till well done. Tomatoes. reheat and serve. small. 2 cups. boiled. rice. Rice. stewed. and enough boiling make the proper consistency. Salt. LIMA BEAN SOUP Lima bean or brown bean soup may be prepared the same as bean tapioca soup. press through a strainer. BEAN AND TOMATO SOUP Beans. omitting the tapioca. season with salt and . heat well. add tapioca. Wash that the beans . Boiling water for required consistency. 1 cup. 1 tablespoon. 1 tablespoon. 2 cups. cooked and tomatoes through a sieve. Celery Butter. 1.
CREAM CELERY SOUP Celery. Butter. celery through a colander. 1 quart. cook until tender. milk. CREAM RICE SOUP Rice. 5 cups. and add the tomato. 2 cups. CELERY AND TOMATO SOUP Celery. 2 cups. Heat the milk. and cook in a and serve. 1 tablespoon.20 VEGETARIAN" COOK BOOK small piece of butter. Vegetable stock. Celery salt. Salt. press through a sieve. Tomatoes. season. little water tender. Flour. Salt to taste. Salt. Milk. Wash the rice in warm water. 1 tablespoon. 1 cup. This broth may be served to the sick instead of beef tea. 2 tablespoons. and thicken with the flour. Press the and add it and the other inReheat and serve. Chop the till celery rather fine. stewed. 2 cups. to the boiling . heat well. Celery salt. gredients to the milk. and add and serve. and soup stock. Broth from the celery. 1 cup. salt. MiUi.
add more water. 1. season with and serve. and press through a add the cream and salt. ground fine. Cream Salt. Left-over porridge. reheat and serve. CORN AND TOMATO SOUP Kornlet. chopped. Salt. Water. or milk. rubbed fine. Mix thoroughly. CORN SOUP Sweet corn. 2 cups. 1 tablespoon. Salt. 1 heaping tablespoon. heat to boiling point.SOUPS 21 CREAM CORN SOUP Corn. If desired. 1 can. CEREAL SOUP Onion. Milk. Water. salt. Tomatoes. rub through a colander. 2 cups. fine colander. 4 cups. . 1 cup. 4 cups. 2 cups. Bring to a boil. Grind the corn in vegetable mill. Celery salt. Butter. Bay leaf. Vegetable soup stock. 1 teaspoon. heat and serve. 1 cup. strained. 1% cups. 2 cups.
Flour. stir for a moment. and serve. 1 teaspoon. add boiling water. 1 teaspoon. Eggs.22 VEGETARIAN COOK BOOK Into a saucepan put the chopped onion and butter . NUT NOODLE SOUP Vegetable soup stock. then add to boiling strained reheat and serve. % Lemon juice. add the celery salt. 6 cups. 14 pound. one cup. without NUT CHOWDER SOUP Nuttolene or protose. one tablespoonful . stock. cup. Onions. Thyme. bay leaf. reheat. hard-boiled. salt. Nut butter. Noodles. salt. 3. 2 tablespoons. carefully. browned. 1 teaspoon. 12. bring to a boil. thicken flour. . 2. chopped. 3. Soup Ripe olives. tomatoes. Tomatoes. until the onion is perfectly soft. Cook the noodles in stock for about twenty minutes. strained. NUT AND OLIVE SOUP 4 cups. 1 tablespoon. 1 tablespoon. Bay Chop with all leaves. Sage. cook browning the butter. then add the water and milk. and strain. Salt. and porridge. and serve. browned. four cups. together till fine. Strained tomatoes or vegetable broth may be used in place of the soup stock.
1 cup. and herbs. except the browned flour. salt. 1 tablespoon. then add the nut butter. brown a little longer. Gluten. Hot water. NUT AND TOMATO SOUP Onion. 3 cups. Salt and serve. finely cut. and add the tomatoes and water boil. 4 cups. Vegetable soup stock. stewed. NUT MEAT BROTH Water. Nut Salt. Tomatoes. Salt. reheat and serve. 1 tablespoon. Nut butter. Cook till the asparagus is very tender. 1 pinch. 4 cups. 2 tablespoons. flour. add stock and salt. Butter. which should be added after the soup has boiled. and serve. and serve. 1. put through a sieve. strain. Savory or green herbs. Slice the onion into a heated saucepan with the butter brown two or three minutes. Emulsify the nut butter in a little add the remaining stock and the rest of the ingredients. Gluten meal or browned Let all boil together thoroughly. meal. 1 cup. 4 cups. thicken with gluten. . NUT AND ASPARAGUS SOUP Asparagus.SOUPS 23 of the stock. let .
Green peas. water. heat and thicken. and serve. Nut Hot Salt. add the ground potatoes and the butter. 5 cups. Carrot. 1 tablespoon. stir. Onion. 2 stalks. Salt. put that remaining and again press through the colander. 1. boil fifteen minutes. and add to the puree and water. \ Turnip. 2 tablespoons. butter. Water. 1 teaspoon. Butter. . and put with tbe rice into three quarts of water. Press the peas through a colander. Celery. salt. Potato. Salt. Rice. turnip. 1-3 cup.24 VEGETAEIAN" COOK BOOK RICE AND NUT SOUP Vegetable stock. use. RICE AND VEGETABLE SOUP Rice. 1. Grind tbe raw carrot. 2 cups. dilute the nut butter as for table in the colander into the hot water. and cook NUT AND PEA SOUP 1 can. until done. onion. 3 cups. and celery. Sage. 1. 1. 1/4 teaspoon. Boil twenty minutes. size of walnut. Flour.
Butter. and milk. TOMATO SAGO SOUP Tomatoes. 1 pint. in a stew-pan. cook until the sago is trans- and serve. all in a stew-pan.SOUPS 25 CREAM PEA SOUP Peas. "Water. 1 quart. 1 can. and thicken. Place parent. strained. reheat. Salt. Butter. 2 tablespoons. Sago. 1 quart. . and serve. Drain the juice from the peas. 1 quart. stir. Rich milk. . 1 slice. press tiie peas through add the portion left in the colander to the colander. Onion. and cook for fifteen minutes. strain. Bay Place all leaf. 1 pint. Flour. CLEAR TOMATO SOUP Tomatoes. Water. Salt. a press through again heat. Salt. salt. strained.
strain. set on the range. 2 Tomatoes. 1 tablespoon. add the flour. Flour. 4 cups. 1 pint. Butter. 1 tablespoon. • Bay leaf. Use . Salt. TOMATO BISQUE NO. strained. put in one bay leaf and one small onion. and when scalding hot add the nut butter emulsified in enough water to pour readily mix together and salt to taste. 1 tablespoon. Nut butter. and let braize till light brown. 3 cups. Milk. Peanut butter.26 VEGETARIAN COOK BOOK TOMATO BISQUE NO. strained. PLAIN TOMATO SOUP Tomatoes. Place the butter in a pot. Butter. Beat the tomato and milk together carefully. and stir until well mixed . Onion. Salt. 1 tablespoon. stantly to keep smooth. stirring con- Heat the tomatoes in which has been emulsified the nut butter. about 4 tablespoons. Flour. plenty of salt to bring out the flavor. 1 Tomatoes. Put the tomatoes in double boiler. . 1. 1. heat thoroughly. then add hot milk. salt. Salt. 1 teaspoon. and thicken slightly with flour. 4 cups. small. and reheat and serve.
. CREAM OF TOMATO SOUP Tomatoes. rice. let boil five minutes. or alphabet may be used instead of vermicelli. spaghetti. Salt. and thicken both with flour to consistency desired for soup cook about five minutes. 2 cups. seaIn place of the stock. A rounded tablespoonful of each for each quart of soup. strained.. and beat constantly while adding slowly the thickened tomato ing. the . 1 cup. letter will be enough Macaroni. 3 cups. Water. Flour. etc. the broth from peas. Vermicelli. Heat the milk and tomatoes in separate double boilers. . SOUPS 27 stir Melt the butter in a saucepan. I/2 cup. or son.. If skimmed milk is add butter before serving. and add the tomatoes and stock. then add. and serve. Rich milk. salt and serve. bind with a little thickening of butter and flour. and add too thin. barley water. beans. while still beat- remainder of the milk used. TOMATO VERMICELLI SOUP Tomatoes. if in the tomatoes till done. 2 cups. may be used. pour half of the thickened milk in a round-bottomed dish. Cook the vermicelli water. the flour in well.
press through a colander. 1 tablespoon. stewed. browned. . butter. if The drying-out may be finished in the oven the lentils are covered so that they will not harden on When well dried. top. reheat. beat till smooth. Into this pulp stir the browned flour. Nut Salt. boil. and browned flour bring . Flour. and serve. . Tomatoes. add a little boiling water. season with salt. Onion. then add gradually enough boiling water to make of consistency of soup salt. Stew the lentils and the onion in water one hour. SWISS LENTIL SOUP Lentils. Water. Salt. boil rapidly a short time. 1. 1 cup. and rub through a fine colander. browned. 1. 1 tablespoon. nut butter. slice the onion and press into the lentils until covfire until lentils ered keep the vessel over a slow. they begin to get tender and are yet quite moist. even are well dried out. lentils to cook in a large quantity of boiling stir- water.28 VEGETARIAN COOK BOOK LENTIL AND TOMATO SOUP Lentils. removing the hulls. to blend ingredients. Put the ring. 2 rounded tablespoons. Flour. and set where it will keep hot twenty minutes to an hour. then simmer without When . small. 1 cup. add stewed tomatoes. Onion. to a brisk boil. 4 cups. 2 cups.
fine. If necessary. Turnip. and celery. Boil the lentils in the water with the onion. FULTON'S FAVORITE Rich milk. Nut butter. Water. put through a sieve. Mince the onion very in a saucepan. or a little celery Salt. Butter. salt. a few slices. Asparagus. one sprig. and return to soup kettle. carrot. Next slowly add the milk. % salt. Salt. Lentik. I/2 cup. 1 teaspoon. 4 cups. Cut off the tips of asparagus (which can be served to advantage on toast). a few slices. stirring carefully. Add flour. Celery. Flour. and serve.SOUPS 29 GERMAN LENTIL SOUP cup. and serve. 1 tablespoon. Salt to taste. 1. bring to a boil. 1 slice. Onion. Carrot. and shred the next inch and a half very fine and place in the saucepan with the butter and flour. add nut butter and apple sauce. 1 tablespoon. boil gently about one and one half hours. sauce. add a little boiling water or rich milk to thin the soup. Apple Onion. . 1 quart. and brown in the butter and brown slightly. 10 stalks. turnips.
Rich milk. 4 or 5 Onions. 2 cups. Pour in the milk boiling hot. and cook until brown. 3^ cup. Soak the bread in the milk. Add the nuttolene. 2 tablespoons. Flour. stirring at the same time. chopped fine. 1 teaspoon. Parsley. Butter. . Nuttolene. Egg. the onion. 1 teaspoon. and stir briskly to prevent lumping. Potatoes. Salt. Flour. cook it to a golden brown color. Milk. Water. salt and serve. slices. 114 quarts. 3 tablespoons. 4. and mix with bread and milk. medium size. This Let simmer will appear as small dumplings in the soup. . Onion.30 VEGETARIAN COOK BOOK MOCK CHICKEN SOUP Butter. parsley. WHITE SOUBISE SOUP Bread. Beat the egg with enough flour to make a stiff batter. Celery stalk. 1 teaspoon. being careful not to scorch. 1 teaspoon. 1. 2. and celery. 4 cups. Put tlie butter in a saucepan with. Stir the flour in. 1. twenty or thirty minutes. boil onions and potatoes in water until well done. 1. Flour. but thin enough to pour pour this into the boiling stock.
Milk. also thicken the milk which has been heated. j/ . 1 quart. and serve. Butter. 1 quart. . fine sieve.SOUPS 31 strain all through add a salt and flour rubbed in the butter If too thick. Slice the vegetable oysters very thin. season with salt and add to the and butter. "Water. and cook in the water until tender. thicken with a little of the flour. 4 tablespoons. strained. and cook colander. Water. Slice the vegetable oysters. it bring again to the boiling point. add a little boiling water. Water. Milk. Add the thickened milk to the vegetable oysters. Butter. VEGETABLE OYSTER SOUP Vegetable oysters. Salt. 1 quart. Salt. Tomatoes. season with butter and salt. 1 quart. Flour. 1 pint. 2 quarts. 1 quart. press through a fine thickened milk. in the water until tender. VEGETABLE OYSTER PUREE Vegetable oysters. 4 tablespoons. 1 pint can. but do not allow to boil. Flour. Salt. OKRA SOUP Okra. and serve. 2 quarts.
1-3 cup. PLAIN VEGETABLE SOUP Water. 1-3 cup. salt to taste. or vege- . add to water and and cook moderately for two hours. 2. reheat into the strained tomatoes. 1.32 VEGETARIAN COOK BOOK Put the okra and salt. 2 cups. 1. Carrots. cup. strained. chopped. % % Onion. Turnips. the peas by themselves. Parsley. and stew for fifteen minutes. Celery stalk. mix together. 1. and add the broth from beans. Turnip. Shave the vegetables to fine shreds. Cook the turnips and carrots together in just enough water to prevent scorching. 1. ^^ cup. chopped. Tomato. 1. barley. When all are done. JULIENNE SOUP Fresh peas. Season with sage or thyme. Tomatoes. and add a little chopped parsley just before serving. cut in dice. Onions. 1 quart. force through a colander. "^' Potatoes. 6 cups. Carrot. tomatoes. Broth. chopped. minced. cup. Potato. the potatoes and onions in the same manner. and add water and serve.
SOUPS table stock. 2 cups. WHITE SWISS SOUP Rice. and bring to a with salt. add cream. yolk. II/2 cups. and parsley reheat and . and stir Beat well the yolk of the egg with in the boiling soup. Rich milk. 3 . 1. Potato. the flour. 1. Cream. rub through a and serve. Onion. y2 cup. Egg Salt. salt. Boil the rice in water. salt and serve. Slice the potatoes sufficient water to and onions. The water the vegetables are cooked in should be used in the soup. boil. SWISS POTATO SOUP Potatoes. Flour. 1. and add the onion and potato. tomato. cook in stew-pan with cover when done. 14 teaspoon. Let it boil. 1. 33 serve. 2 cups. add the rich milk. Water. Salt. 2 Onion. reheat. When the vegetables are well done. season sieve. small.
Salt. 1 cup. and boil one hour . Sago. cool. 1 tablespoon. A This palatable soup may be made very salt. Y / Tomatoes. 1 pod. Sugar. 1 quart. 1 cup. Pineapple juice. mashed. stewed. 1 tablespoon. and FRUIT SOUP Strawberry or other juice. reheat. Water. all together. and serve in sherbet cups with chipped ice. strain. according to taste. With the strawberry or other juice cook the sago in double boiler. 1 cup. FAMILY FAVORITE Soup stock. Potatoes. add the pineapple and lemon juice and sugar. 3 cups. 1 tablespoon. ^/^ cup. Lemon juice.34 VEGETARIAN COOK BOOK CREAM POTATO SOUP Milk or cream. quickly by adding hot milk to mashed potatoes in the proportion given above. 3 cups. Sliced okra. Mix serve. may be seasoned with celery onion. . or otherwise. Salt.
Eggplant. Color. Serve with parsley or butter sauce. stir. and put into a pan to cool. Egg. then add the rest Set in of the milk. wheat. 1 cup. % loaf to a Cook and mash the eggplant. butter. 1 scant teaspoon. Nuttolene or nut loaf. Bread crumbs. ^ cup. stir in the farina or until nicely browned. onion. boiled and mashed. and bake Heat the milk to boiling. 1 cup. 1-3 cup. vegetable red enough to make salmon color. add the farina mixture. mashed. IV2 cups. Salt to taste. put in oiled pan. y^ teaspoon. grated. Butter. Onion. cup. the eggplant. mace. and salt. I/2 cup. cooked and strained. V Tomatoes. (37) . long. fine and dry. freshly cooked and mashed.MOCK WHITEFISH Farina or cream of wheat. iy2 cups. cream of and salt. while hot. Potatoes. dip in egg and crumbs. Let stand Cut in slices about five inches at least twelve hours. Milk. stir the nuttolene or nut cream in a little of the milk. 1. Salt to taste. Have the potatoes ready. 3 cups. Mace. 1 tablespoon. tomatoes. Farina. FILLETS OF VEGETARIAN SALMON Milk.
% cup. and the other ingredients. cut into slices. Onion. Serve with parsley sauce. put in minced seeded olives. Oil. into a deep pan to cool. Cook the minced onion and celery in the oil until brown. % cup. 14 pound. Mix well. and let cook fifteen or twenty minutes. Tomatoes. Protose. and bake. then add the floui'. Mix thoroughly. and next the hot strained tomatoes. ^ % pound. 1 pint. VEGETARIAN TAMALES Nuttolene or nut loaf. after they have been forced through a fine colander. Salt. . should be about When cold. 1 cup. strained. Turn deep. Celery. Flour. stir in the raw egg and the color. and bake. Fill custard cups with this mixture. egg. two inches crumb. tion of grated onion The addition of a small porand a teaspoon of lemon juice may improve this for some. Olives. Remove from the range. 1 pint. Hominy. minced. When well cooked. 21/^ tablespoons. when scalding bot. %. and set aside to cool and give the flavors time to blend well.38 VEGETAEIAN COOK BOOK double boiler. mixing till the color is perfectly blended. add the farina and bread crumbs.
i/4 pound. 1 pint can. Butter. then add Serve the tomato and okra. parsley. sliced. Brown the onion in the butter. and stew be added until the flavors are well blended. and grated if may desired. 1 tablespoon. Salt. 1 cup. Nuttolene. y-2 ^ pound. Xy^ quarts. OKRA GUMBO. Rice. Tomatoes. with the seasoning . diced. the parsley or cress.ENTREES 39 GUMBO STEW Okra. 1 cup. Salt. Mix onion all. Nuttolene may be substituted for the protose. celery salt. 2 cups. Protose. Watercress. 1 quart. strained. Rice. VEGETARIAN STYLE Ripe tomatoes. let all simmer for two hours. 1. Okra. diced. boiled. add the protose and nuttolene. 2 cups. on platters on tablespoonful of boiled Garnish with . Onion. % pound. Water. medium size. brown all together a few minutes . Cook the tomatoes and okra in the water. Protose. rice. mace.
pound. into patties. and cut the cabbage into . 3 tablespoons. 3 teaspoons. Sage. grated. 1% 2% Cut the potatoes. carrots.40 VEGETARIAN COOK BOOK VEGETARIAN HAMBURGER STEAK Protose or nut cero. into patties. slice the onions. Oil. Salt. 1. VEGETARIAN SAUSAGE Boiled rice. Eggs. Onion. 2. 1 pound. Sage. Nuttolene. Onion. iy2 teaspoons. Cabbage. cups. and turnips in three-quarter- inch cubes. put a small piece of butter on top of each. 3 cups. 1 tablespoon. and brown in the NEW ENGLAND BOILED DINNER Potatoes. and brown in a hot Serve with tomato sauce. 2 cups. form oven. Onions. grated. roll in gluten or browned flour. cups. Protose. Carrots. Turnips. 1 cup. % Mix thoroughly. Form oven. 1 pound. 1/2 teaspoon. 41/2 cups.
chopped. % % . 3 cups. Bread crumbs. Boil the The carrots and turnips may also be cooked together in salted water. - medium size. Salt. cup. add a little more milk. 6. Milk. Onion. sifted toasted bread this the milk. 1 tablespoon. add BAKED STUFFED TOMATOES Tomatoes. Sage. slices about three fourths Place slices in a pan. toasted. too becomes dry. chopped. toasted. chopped. 6 slices. mix together. teaspoon. and cut in of an inch thick. 1 teaspoon. Butter. Pour over and small piece of butter. and cover with salt If it crumbs or sifted granola. The cabbage may either be cooked separately or be added to the carrots and turnips when they are partially cooked. "When all are done. BAKED EGGPLANT A LA CREME Eggplant.ENTREES pieces about one 41 and one half inches square. 2 teaspoons. Peel the eggplant. and bake. Parsley. Bread crumbs. or other nut food that has been braized in a tomato or brown sauce. Salt. I/2 pound. and serve with slices of protose potatoes and onions together. i/^ cup. Protose.
When nearly done. 1 pint. force them through a and add the salt. piece of butter on each. and cook under cover. then add a pint of cream and serve. . Serve at once. Milk or cream. Salt. I/2 cup. sauce. cup. PLAIN Potatoes. and bake in a hot oven. Celery. 2. 2 tablespoons. until the tomatoes are cooked. adding a little salt with each layer. minced. Place all in layers in a granite pan. parsley over the top. 1 can. fine colander. Drain the juice from the peas.42 VEGETARIAN COOK BOOK Take out the inside of the tomatoes. and the beaten yolks. Cover with hot water. 1. GREEN PEA SOUFFLlS Green peas. and mix with this Then add the other ingredients. in oven. Eggs. diced. then the well-beaten whites. pour into a greased pan. sauce. piling mixture up on top. and bake until well set. 2 quarts. Parsley. milk. POTATO CHOWDER. until tender. % Cream Salt. sprinkle chopped the bread crumbs. and Place a small fill the tomatoes. minced. sliced. Onion.
11/^ cans. Butter. . teaspoon. bake until the potatoes are done. 3.ENTREES 43 CORN CHOWDER NO. Tomato Salt. diced. 2 quarts. and place half of it on the bottom of a Next add the protose or nut cero. sauce. % Salt. 6. grated. 3 tablespoons. . Flour. ESCALLOPED CORN Corn. corn. size of walnut. lyo cups. Salt. cover with the remainder of the corn. little and bake under cover until the potatoes are tender. 2 Corn. medium size. CORN CHOWDER NO. Potatoes. 1^ cups. . 2 cans. Cream. and the sliced potatoes. granite pan. salt. 2 cups. Put the butter flour. Protose or nut cero. into the milk. pour into a granite pan. 1 Milk. Corn. Grind the corn. sprinkled with salt. add the and potatoes. braided smooth with a onion. which has been diced. Onion. Tomatoes. 1 can. ^2 pound. and heat thicken with the cold millc. and then with the cream. Potatoes.
beaten. mix Braid the flour with a portion of milk. ground. Egg. % cup. chopped. cup. Braize the celery and onion . 2. 1 can. Oil or butter. the milk. the beaten eggs. and place a layer of it on the bottom of a granite pan. Salt. Rich milk. BAKED COEN Com. minced. Now cover with the remainder of the corn. sprinkle with bread crumbs. Nuttolene or protose. Flour. and bake until well set and browned. Mix the corn. Milk. . Salt to taste. Flour. 14 cup. Eggs. Oil. % % cup. beat the egg.44 VEGETAEIAN COOK BOOK Grind the corn. minced. % Bread crumbs. and the salt. GREEN CORN NUT PIE Corn. and then with the tomato sauce. cup. all together. strained. 1 cup. Celeiy. bake. on this slice the peeled tomatoes. 34 cup. 1. Y^ cup. Water. 1. Onion. Tomatoes. three fourths of a cup of flour. 2 cans. 1 cup.
1 cup. 4. 1 quart. 1 pint. % pound. hard-boiled. chopped. Parsnips. and add to them two tableand the water. Serve hot. Potatoes. 2^/2 cups. tomatoes. Cream sauce. 1 teaspoon. till nicely browned. then mix with the other ingredients. OYSTER PIE Vegetable oysters. Parsley. grated. Salt. Eggs. 1 teaspoon. 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. Pie paste sufficient to cover. Protose or nut cero. 1 teaspoon. and bake a light brown. and minced nuttolene or protose. . Onion. . Bake a little butter or spoons of flour. Oil a baking pan.ENTREES in 45 oil. Pie paste. Salt. Cover with the pie paste. Parsley. and put in a shallow baking pan. Boil the vegetables separately until tender. 1 cup. VEGETABLE OYSTER PIE Vegetable oysters. Cream sauce.
mix well. 1. 2 cups. 2 cups. sauce. . and brown in the oven. Cook the macaroni in salted water. which has been boiled down until there greased granite pan. Salt to taste. and nuttolene to the cream gravy. paste. Serve with tomato Chili GREEN PEA AND NUTTOLENE PIE Nuttolene. Over all pour a cream sauce made of one cup of cream and the broth from the vegetable oysters. Egg yolks. Green peas. 1 quart. FISH PIE Macaroni. 1 cup. chopped fine. 3. eggs. Onions. grated. diced. and place in a Mince the parsley. remains only one cupful. 1 pint. 3. Onion. and the onion grated. y Cream sauce. fine. add the salt and onion. Cover all with a thick pie and bake. Eggs. Pour into a granite pan. Cream gravy. 1 teaspoon. sprinkle with toasted bread crumbs. cooked. and chop have the eggs boiled hard and chopped fine.46 Slice VEGETARIAN COOK BOOK and stew the vegetable oysters. and protose or nut cero. Add and the green peas flavor with onion if desired. Mix all together. Potatoes. mashed. Parsley. drain. 2 cups. and pnt with the vegetable oysters.
Eggs. protose or nut cero. pound. BAKED POT Carrots. I/2 pound. cup. Nuttolene or nut loaf. put the sliced hard-boiled eggs over all. into an oiled baking pan a layer of the thinly sliced boiled potato. and a little chopped parsley. Cover all with pie crust. Potatoes. Onion. and bake till done. Cook the carrots about one hour. % Milk. then a layer of sliced cero. Parsley. minced. Sprinkle on a onion and parsley. % onion. and over this a layer of nuttolene or loaf cut into thin slices. and let set five minutes. nut chopped protose or nut little Pour the gravy over this. 3. 4 cups. 1 cup. boiled. Thyme. cups. Pie crust. Substitute milk for tomatoes in the nut gravy. Bake until a light brown. MOCK CHICKEN PIE Potatoes. chopped. . 1 cup. li/^ PIE Protose or nut cero. Tomato. 1 pound. 2 cups. strained.ENTREES 47 and cover with a crust made of the mashed potatoes mixed with the egg yolks. Onion and parsley. then add potatoes. Protose or nut cero. chopped. Nut Put gravy.
Parsley. Parsley. On top of this put Cover with thin pie paste. Pour over these a mixture made by beating one egg in one cup milk. potatoes are done. 2 cups. Bake thirty to forty minutes in a moderate oven. cup. mashed. and parsley in the oil. minced. Oil. Potatoes. and cover with a rich pie paste. Simmer NUT AND VEGETABLE PIE Onion. and place in a small baking chopped parsley. chopped. 2 cups. mashed. Salt. bake. Carrots. Add the strained tomato. TOMATO PIE Tomatoes. Peel and slice the tomatoes. 2. and of salt. Cooking oil. % % Eggs. 6. pound. and add the and put in oiled pan. and bake in a moderate oven till it is nicely the onion Brown other ingredients. Nut food. Pie paste. . 1 cup. Salt to taste. and cooking oil. browned. minced. 3 tablespoons. a pinch some pan. 4 tablespoons. put in an oiled pan.48 VEGETARIAN COOK BOOK in just enough water to keep from burning until Season with thyme and salt to taste.
2 tablespoons. juice. % % . Grind the corn. ll^ cans. Walnuts. chopped fine. minced. roll in crumbs. cup. Salt. Egg. Hot water.ENTREES 49 EGG MIXTURE FOR CROQUETTES. and mix. cup. chopped. chopped. 1. Egg. milk. 1/4 cup. Bread crumbs. and bake. and break fork. i/^ cup. Sage. up with a ETC. 1 teaspoon. and mix shape. 1. boiled. mashed. CHICKEN CROQUETTES Potatoes. 1 cup. Cream. 2 tablespoons. toasted. y^. 1 cup. Break an egg into a bowl or deep saucepan. Nuttolene. hard-boiled. Onion. Bread crumbs. but do not beat in too much air. 3. Rice. Walnuts. Nut butter. cup. and bake. 2-3 cup. add a tablespoonful of hot water. or cream to soften the albumen of the egg. FILLETS. 3 teaspoons. Lemon Eggs. y^ cup. form into desired bread crumbs. MOCK CHICKEN CROQUETTES Com. Dip the croquettes in the egg. Salt. roll in all together . browned. beaten.
form into oblong croquettes . 1. Bread crumbs. mash the add the minced protose salt. Boil and 4. dip into beaten eggs and milk. Egg. grated. DRIED PEA CROQUETTES Dried peas. Rice. Salt. crumb. and oughly.50 VEGETARIAN COOK BOOK Mix all together. 2. bread crumbs and egg. roll in browned bread crumbs which have been oiled or buttered. Oil. in HASHED PROTOSE CROQUETTES Protose or nut cero. 1 cup. size. Potatoes. Butter. 1 pound. . Mix thor- egg. the yolks of three eggs. form into desired shape. 1% cups. NUT AND EICE CROQUETTES Nut cero. 6. medium potatoes. Onions. and bake. Sage. and bake until nicely browned. or nut cero. 2 teaspoons. 1 tablespoon. and form into croquettes. and bake. Salt. 2 cups. Eggs. Eggs. Mix roll all the ingredients well. cooked. Salt.
2. 1 tablespoon. and Serve cylinder-shaped croquettes. dip into beaten egg. SWEET POTATO CROQUETTES Sweet potatoes. Cream. Mix roll in all the ingredients well. press through a colander. form into desired shape. 1 cup. into small rolls about three inches long. Bread crumbs. roll in bread crumbs. cooked. Serve with tomato sauce. . and Mix thoroughly with other ingredients. BEAN CROQUETTES Navy beans. and bake in moderate oven. and bake in a quick oven. Egg. 2 cups. Soak the beans overnight. beaten. 1.ENTREES 51 Soak the peas overnight. Eggs. Oil. bread crumbs. Salt. boil- Drain. Bread crumbs. dip in beaten egg. Salt. or about an hour. Wash. and cook in fresh ing water until tender. press through a colander. with tomato sauce. and form salt. % cup. bread crumbs. 1 cup. add roll into roll in salt and oil. Mix thoroughly. 1 level teaspoon. drain. and bake. and cook in boiling water until tender. Drain.
2 tablespoons. steamed. 1 quart. 3/2 cup. cooked. Salt. chopped. form into patties. Next add flour or gluten in sufficient quantity to form into shape. chopped. 2. then the grated onion and minced hard-boiled eggs. Eggs. Thicken with bread crumbs or granola. Granola or bread crumbs. Onion. hard-boiled.52 VEGETAEIAN COOK BOOK POTATO CROQUETTES Potatoes. 2. Walnuts. Parsley. 1 teaspoon. Flour. 2. 1 cup. Bread crumbs. one egg. and add the chopped walnut meats. Cream. Eggs. . Onion. minced. cup. roll in egg and buttered crumbs. Mash the fresh steamed potatoes. Serve with gravy. WALNUT LENTIL PATTIES Lentils. Eggs. and a pinch of salt. grated. % Rub the lentils through a colander. 2 tablespoons. 2 cups. add salt and cream. Bake in a slow oven until nicely browned. LENTIL PATTIES ON MACARONI Lentils. Oil. and bake.
in egg and and brown in Dip the patties patties. cold boiled or baked. Grind the walnut meats. and put with the lentils and potatoes. Serve on a platter Cook the lentils until tender. Then press them through a soup strainer. Turn the whole into a bake pan. season with salt. Flour. Potatoes. and put with the lentils. Cook the lentils in six is tender and the water cups of water until they are quite almost dried away. To this WALNUT LENTILS Lentils. Onion. stiff enough to form into make bread crumbs to sufficient crumbs.ENTREES 53 and put through a colof the ingredients. with creamed the oven. 1^ cups. macaroni. 2 tablespoons. 1 cup. minced. 4 tablespoons. and bake slowly. Heat the onions in oil. LENTIL HASH Lentils. add a few small pieces of butter. Salt. Butter. 2 cups. add flour. . li^ cups. Walnuts. 1 tablespoon. using pulp the rest add ander. Oil. Add a little butter. and cook. cooked. put into one and a half cups of hot water. minced. and salt to taste.
press through a sieve. Sugar. % ^Sg. Milk. and serve with stewed prunes. 1 cup. Vanilla. Add. cup. Rice. Sugar. and season with vanilla. Cook until set. Fruit. and add sugar to taste. Wash RICE AND BANANA COMPOTE Rice. done. while hot. 1. thicken with a teaspoonful of corn-starch or flour. Lemon or vanilla flavoring. two and one The rice should be soft and each grain standing out separate when Make a layer of the rice. the rice clean. Flavor with lemon or vanilla. Bring the milk to a boil. Simmer the bananas in this sauce for half an hour. and boil in sufficient water until Drain the water off well. till done. a custard made of egg. 2 tablespoons. milk. 3 cups. 6. peaches. and sugar. . or any other kind of fruit. Form into molds.54 VEGETARIAN COOK BOOK RICE MOLD WITH FRUIT COMPOTE Milk. Rice for Bananas: Cook the rice in fourth cups of water in a double boiler done. % Bananas. stewed. and serve the bananas on it. cup.
mush. 1 quart. Rice. % pound. Salt. 2 cups.ENTREES 55 PROTOSE CHARTREUSE Thick cream sauce. cooked. Mix thoroughly. to get it to spread well. line in the filling. and serve with jelly sauce in which the two eggs. Protose. 1 quart. cover with the rest of the rice. To the cream sauce add the protose. It may to the be found necessary to add a little cream gravy mush. 4. Line "a baking pan with part of the rice. Salt. Bake. remaining eggs have been mixed. Eggs. Protose. or other nut food. and press down gently. GOLDEN NUT CHARTREUSE Thick cream sauce. sufficient to thicken. . Bread crumbs. two and salt. Eggs. and cover with Make the the filling the same pan with the mush. and fill in the center with the protose mixture. 2 cups. ^ pound. Corn-meal mush. especially on the top of the loaf. put as for protose chartreuse. 2. Bread crumbs. bread crumbs.
3 cups. when hot. VEGETARIAN BEEF STEAK Lentils. moisten the edges of the pie paste. % % Salt. and when cool. "Butter. 1 pint. pound. not spread. 14 cup. and let cook a few minutes. 2. and bread crumbs enough that the mixture will flour. and serve with jelly sauce. stir in the and brown. Flour. The filling may also be seasoned with sage or grated onion. Eggs. cooked. With the finger press the cut edges closely together.56 VEGETARIAN COOK BOOK MOCK CHICKEN RISSOLES Protose or nut cero. cutting into ob- long pieces about two and one half by five inches. Place on one end of this a spoonful of the filling. Milk. 14 cup. Bread crumbs. Bread crumbs. and fold together over the filling. Chop the nut food fine. work in the eggs one at a time. then cut in the form of a half circle. coarse. pound. Lentil puree. rice. Roll out pie paste as for pies. . 1/2 cup. Nuttolene or nut loaf. Cream. Bake. Remove from the stove. Oil. and add it. Salt. Put the butter into a saucepan. add the hot milk and salt. or other ingredients may be used instead of the nut food. 1 tablespoon. Sage. % cup.
meats. Cold milk. Celery salt. Thoroughly wash the lentils. the oil. i^ cup. 14 cup. 1 cup. 1 German Walnut Salt. lentils. Thicken with granola or bread crumbs. chopped. Add salt and sage to taste. Granola or bread crumbs. Milk. sliced. boil slowly until tender. 2. Bread. mix well with the sifted lentils. few minutes. Eggs. one egg. l^ loaf. DRESSING NO. 1 tablespoon. and steam for two hours or more. Add the walnut meats. 1. salt. or thin slices of nuttolene or nut loaf may be used instead. chopped. Add sage. then slice. Sage. Celery.ENTREES 57 and cream to the bread crumbs. Butter. 2. 2 cups. Make alternate layers of 1 and 2. Eggs. and run through a colander. minced. and the minced onion browned with the chopped celery in a little oil. Onion. and allow to soak for a MOCK TURKEY WITH DRESSING cup. Dip thin slices of bread in a mixture of one egg and a cup of milk. 1 cup. Stale bread. Allow to cool. 1 or 2. and brown in an oiled pan. 1 .
with a spoonful of dressing on one end and cranberry sauce on the other. chopped. Stale bread. pour off some of it. 2. then squeeze out with the hand. If the bread up most of the milk. 1 cup. Eggs. Soak the bread in milk until well saturated. Onion. Serve with cranberry sauce. Milk. Butter. and soak in the milk. % Peel and parboil the onions. minced. and chop fine. 2 Onions. Soak the bread crumbs in the milk. crumbed. and season with salt. Parsley. 1 tablespoon. 4. Stale bread. large. 1/4 cup. 2. then mix Bake until set. Serve a slice of roast dients together.58 VEGETARIAN COOK BOOK Crumb Stir in does not take onions. beaten egg. 2 tablespoons. Drain. Salt to taste. butter. sage. and add the bread to the . 1 cup. % loaf. and the bread. Milk. DRESSING NO. Sage. all the ingre- OLIVE PATTIES Olives. beaten. Sage. grated. cup. Eggs.
Proceed as for making sandwiches. Salt. ^ Onion. mix and bake. OLIVE AND NUT RAREBIT Olives. nuttolene. onion. Bake in a quick oven to a light brown. and Seed the olives. 2 cups. and well. cut in two in the center. % cup. into shape. . pound. l^ pound. olives. and salt. minced. add the olives. mashed. and sage. grated. Trim the edges. Beat egg into hot mashed potatoes. drop in beaten egg. Egg. Add cook as for cutlets. 59 well. roll in bread crumbs. form OLIVE AND POTATO PATTIES Potatoes. Gluten. and enough gluten that the mixture can be molded. grated onion. and mix and mince with the protose or nut cero the sage. Sage.ENTREES beaten egg yolis. 2 tablespoons. 'Egg. Bread. 1. Protose or nut eero. Nuttolene. Olives.
2. grated. Add the salt. Bread. cooked. bread crumbs. Protose. LENTIL CHARTREUSE Lentils. 1 tablespoon. Brown gravy. cover with a second slice as for a sandwich. and one egg. 1/2 cup. 1 pint. Mix well. Press the lentils through a fine colander. Put a small amount of gravy in a granite pan. Mince the nuttolene or nut loaf. Eggs. 1 cup. Salt. trim off' the crusts. and cut through the center. and bake for twenty minutes. olives. and spread on thin slices of bread. Salt. and grated onion. sage. grated. Nuttolene or nut loaf. Oil. Rice. Mix well. Sage. leaving an inch or so between them. Cream. protose. Onion. ^ pound. Onion. and place the prepared sandwiches therein. sage. l^ pound. Bread crumbs. and seeded and add the salt. cream. onion. Cover with the remainder of the gravy. . 1 cup. 1 quart. Sage.60 VEGETARIAN COOK BOOK OLIVE FILLETS Olives.
2 cups. Eggs. and serve with marmalade or apple sauce. drain. and tin. % cup. Fill with the lentil preparation. Scramble the eggs in the milk. or bake in the oven. grease this and the side of the a portion of the rice with which has been serve with jelly sauce. flour. butter.ENTREES 61 Line the bottom of a bread tin with a piece of manila and line all with mixed the remaining eg^. Cook the a colander. and press through Put with these the milk. 1 cup. Garnish with parsley. I/4 cup. Butter. Flour. and beaten yolk. 1. lentils until tender. Egg. mix thoroughly. and add the stiffly beaten white. salt when nearly . and brown on both sides. add mix with the rice. Rich milk. and cover with the remainder of the rice. Drop in spoonfuls on oiled griddle. Bake until well set. RICE AND EGG SCRAJMBLE Rice. salt. Milk. LENTIL FRITTERS Lentils. cooked. paper. 4. 1 tablespoon. done. and serve hot. 4 cups.
2 tablespoons. in a little water. 1 cup. Oil. . until brown. minced. 1. 2 tablespoons. celery. and one and a half cups of hot water. set over the fire. Boil the rice until about two thirds done. minced fine. let cook a few minutes. 1 stalk. and thickening with the flour braided SMOTHERED GARBANZOS Boil and drain garbanzos.62 VEGETARIAN COOK BOOK SPANISH RICE Rice. and bay leaf. and finish cooking in the following sauce: Sauce: Put in a saucepan the oil. Salt. 2 cups. This sauce may be prepared by cooking the other ingre- dients in the tomatoes. in four tablespoonfuls of oil. and brown. and cover with sauce made as follows. add two tablespoonfuls of flour. 1. Celery. strain. then add two cups of hot strained tomatoes. minced. drain. Onion. and stir occasionally to prevent burning. smaU. afterward cooking for at least fifteen minutes: Sauce: Cook one small onion. Flour. and add to the rice. Then add the flour. onion. and stir till brown. Bay leaf. Tomatoes. Pour in the tomatoes.
onion. IMPERIAL NUT ROAST Pea pulp. grated. iy2 cups. roll in and one egg for each egg and crumbs. Parsley. 1-3 cup. Mix with the lentil pulp.ENTREES . Stale bread. Milk. chopped. bread crumbs to thicken. through a vegetable mill. Sage. flavor. 1 cup. and bake. Walnuts. I/4 cup. hard-boiled egg . Mix all together with enough bread crumbs to make right consistency. 3 (1 hard-boiled). Bake until well and brown. chopped. and grind through a mill. six croquettes. Eggs. Butter. Onion. Walnuts. drain. 2 cups. add to equal quantity of thick cream form into shape. walnuts. 1% cups. 1 tablespoon. add crumbs to and one egg to each roast. bake. Bread crumbs.63 GAEBANZO ROAST Boil. Egg. 1-3 cup. GARBANZO CROQUETTES Grind cooked garbanzos. 1. and onions to gravy. HOLIDAY ROAST Lentil pulp. make set stiff. chopped. Salt.
Tomatoes. Mix well. add the sliced onion. Salt. Bake in a moderate oven. small. Eggs. or until nicely browned. and eggs. press through a colander. and put with the granola or bread crumbs. press into a baking pan. strained. 1 pint. to thirty minutes longer with the pot Eemove from fire. ground walnuts. butter. place a layer of this in a roast pan. butter. then the remainder of the mixture. ground. meats. Salt. cups. Butter. Hot water. two beaten eggs. and add a layer of dressing Na. Raw 1^ 2. 1. 1% cups. 1 tablespoon. 1 cup. 1 (recipe given on page 57). Onion. drain. and bake forty-five minutes. Butter. 1. Bread crumbs. Granola. 1 cup. small.64 VEGETARIAN COOK BOOK minced fine. Cook for twenty-five closely covered. LENTIL ROAST Lentils. parsley minced fine. . 2. and salt to taste. potato. NUT AND POTATO ROAST Walnut Eggs. and bread crumbs enough to make stiff. 1 cup. 1 cup. Onion. Cook the lentils in sufficient water to prevent burning. size of walnut. Walnuts. When tender. 1. large.
Bake in a medium oven If for one hour. basting occasionally to with the tomato. 1. or granola. BEAN AND NUT LOAF White beans. and mix with the hot water. chopped. onion braized in oil. Boil when done rub through a colander. Stir together. and bake. bake. 1 cup. li^ cups. Thicken with granola or toasted bread crumbs. and salt. and raw potato through a vegetable mill. and salt to taste. 5 . bread crumbs. Thyme or sage. toasted. 1 cup. Serve with gravy. sage. Butter. eggs. egg. Add the chopped walnuts. and Thoroughly wash the beans. Nut food. it is liable burn on top. onion. Egg. Sage. 1. butter. and pour over the hot strained tomatoes. i^ cup. Make a layer in the center of a granite pan. Egg. and soak overnight. be covered. Bread crumbs. thicken with toasted bread crumbs or granola. Walnuts. it should SCOTCH PEA LOAF Scotch pea pulp.ENTREES 65 Grind the walnut meats. thoroughly. Onion. Salt. 2 teaspoons. Put into an oiled pan. 1/2 pound.
14 pound. 14 pound. 1. Brown the onions in oil. well beaten. and cover with the remaining mixture. braized in the butter. HAMBURGER LOAF Lentils. Butter. Sage. Salt. Mix pan. all together. chopped. 5. and the shells removed. 2 tablespoons. possible. Onion. Protose or nut cero. small. Press down gently. 1. and add to the lentils. Onion. and bake. and bake in a deep breadGarnish with parsley or young celery hearts. Milk. then put the three hard-boiled eggs in a row through the center. raw. minced. % cup. Serve with sauce imperial. Egg. and two raw eggs. size of an egg. Protose. 1 cup. Bread crumbs. then simmer as dry as and put through a colander. and mix in enough bread crumbs that it will mold nicely. i^ pound. salt to taste. Cooking oil. together with the protose or nut cero. Salt to taste. . 14 teaspoon.66 VEGETARIAN COOK BOOK MOCK VEAL LOAF Nuttolene or nut loaf. Cracker or zwieback crumbs enough to make a stiff mixture. Have the three remaining eggs boiled hard. Put one half the loaf mixture into a bread-pan. Cook the lentils until tender. 1/4 cup. Eggs.
1 cup. Add enough cold water to stop boiling. 2 large tablespoons. butter. PLAIN Put two cups of macaroni. into a saucepan. Milk. salted. Return the macaroni to the saucepan. Mix well. and put with it the boiling milk then remove to a cool part of the stove. 1 cup. made serve. Butter. and wash the macaroni by done. and let it come to a Drain in a colander. or about thirty minutes. and put into a gravy milk. Boil the macaroni. CREAMED MACARONI Macaroni. 2i/2 cups. and cook for . 2 cups.ENTREES 67 BOILED MACARONI. Stir gently once or twice. cover with plenty of boiling water. . boil again. Cream. Egg yolk. Flour. Cook the macaroni in plenty of boiling water until Turn off the water. and MACARONI IN CREAM Macaroni. broken and into inch lengths. Rich milk. boil till tender. flour. pouring two or three quarts of cold water over it. Salt. of the and salt. 1. 4 cups. Boiled macaroni may be served with a gravy or fruit sauce. to prevent sticking to the bottom.
Pour over this a custard made of the milk. to mix the egg with the Salt to taste. Drain. water. Cream gravy. VEGETARIAN COOK BOOK Before serving. Sprinkle with granola. beaten eggs. EGG MACAEONI Macaroni.68 thirty minutes. Eggs. Eggs. II/2 cups. and boil Drain. Milk. sprinkle over it the hardboiled eggs chopped fine. 1 tablespoon. 2 Bread crumbs. 4. Salt. Granola. . and salt. stir in the cream gravy. add the beaten yolk and Shake the pot. made from rich milk sprinkle with bread crumbs. the boiling cream. macaroni. and bake in a moderate oven thirty minutes. Stir as little as possible. hard-boiled. and bake until in salted water . 3 cups. 3. cups. and boil in salted water thirty to thirty-five minutes. Put into a baking dish. 2 cups. nicely browned. MACARONI WITH EGG SAUCE Macaroni. and turn into a deep pan. Break the macaroni into inch lengths. and wash with cold till tender. Break the macaroni into one-inch lengths.
and it should not salted water be too moist when done. Flour. spread in a baking pan. Corn. Break the macaroni into one-inch salted water till lengths. MACARONI AND KORNLET Macaroni. sprinkle with bread crumbs. cup. macaroni. and salt. There should be enough kornlet and cream to cover the macaroni smoothly. Salt to taste. 1 can. Boil the tomatoes. and bake. 1 cup. Break the macaroni into one-inch lengths. Grind the corn. Cream or rich milk. raw. cooked. Drain. Salt to taste. % % cup. Mix thoroughly. 1 pint. Salt.ENTREES 69 MACARONI AND CORN Macaroni. ' MACARONI WITH CREAM TOMATO SAUCE Macaroni. and boil in thoroughly done. and bake a light brown. and pour into a granite pan. and . stewed and strained. Cream. Cream. cream. and add to the cream and cooked salt to taste. and boil in till tender. 1 cup. 1 tablespoon. raw. and add the kornlet. Kornlet. 2 cups. 1 cup. y^ cup. Tomatoes.
Milk. 2 cups. Cream sauce. Bake until nicely browned. pour the sauce over. 2 tablespoons. add the butter and flour. season with salt. Egg yolks. and stir in quickly . 1 cup. Boil the macaroni in salted water until tender.70 VEGETAEIAN COOK BOOK little thicken with flour rubbed smooth in a the macaroni. Grranola. Add Drain serve. put one half in a baking pan. and The cream may be omitted if preferred. raw. 2 cups. 1 tablespoon. 1 tablespoon. the beaten yolks of the eggs. Repeat with the remainder. remove from the range. and chop fine. and cover with one half of the gravy. Butter. making two layers. % 2% Cook the macaroni till tender. cup. Salt to taste. 2. which should be hot. water. Butter. that have been rubbed together until smooth. stir until thick. cups. sprinkle on this one half of the granola. and . MACARONI WITH GRANOLA Macaroni. and salt to taste. mix well. drain. the cream. turn out into pan. raw. MACARONI CROQUETTES Macaroni. Heat the milk when boiling. Salt to taste. drain. Mix this sauce flat with the let macaroni. Flour.
2 tablespoons. MACARONI NEAPOLITAINE Brown gravy. 3. Salt to taste. Onion.ENTREES 71 to When cold put with it sufficient bread crumbs form into croquettes. Tomatoes. . 1 cup. water Break the macaroni into one-inch lengths boil in salted drain. crumb. raw. Egg yolks. Pour this dressing over the macaroni. Protose. 2 tablespoons. cooked and strained. and thicken with the till done corn-meal. pound. Onion. add the tomatoes. MACARONI DUMPLINGS Macaroni. Sage. drain. raw. cool. Salt to taste. Salt. 1 cup. and bake. . 2 cups. Milk or cream. in- MACARONI A L'lTALIENNE Macaroni. Corn-meal. grated. cooked. 1 cup. Boil the milk. Macaroni. Cook the macaroni. 3 cups. and add the rest of the Let simmer thirty minutes. diced. and salt. When thoroughly cooked. Serve. grated. . % gredients. egg. onion. and serve hot. 1 cup.
and salt. Eepeat Bake till the dish is full. sage. Grate a little nutmeg over. and put in a layer of mashed and sweetened apple sauce. MACARONI WITH APPLE Butter a deep baking dish. and about one cup Pour in (See egg sauce recipe. Macaroni. a granite baking pan. dessert.) of egg sauce. 1 2% cups. i/^ cup. or thick sour milk. Sour cream. and mix in a few bread crumbs. into boiling broth. finishing with the apple sauce. Add the sour cream. till the apples are slightly browned. and bake. Egg sauce. onion. page 68. Season to taste. seasoned with nutmeg. cooked. . This may be served as a MACARONI AND CHEESE. 1 cup. and add a layer of cooked macaroni. and sprinkle with bread crumbs.72 VEGETARIAN COOK BOOK Press the macaroni through a fine colander. Serve with sweetened cream. and drop from a spoon Serve in the broth or with gravy. VEGETARIAN STYLE NO. Break the macaroni into inch lengths. add the egg yolks. Drain. and boil in salted water until tender. Bread crumbs.
1. and serve. Cottage cheese. Milk. strained. add to a and pour cold water over it. Break the macaroni. Salt. 1-3 cup. salt. medium size. butter. -^ Boil macaroni in sufficient water until tender. 1^/4 cups. 2% cups. and Cook five minutes. and simmer until done. 2 Macaroni. Tomatoes. sprinkle with bread crumbs. 1 tablespoon. Bread crumbs. 1 tablespoon. pour over it enough milk to cover. Add the cottage cheese and butter. 2 cups. 1 tablespoon. Pour into a baking pan. about half done. . 2 cups. Butter. TOMATO MACARONI Macaroni. and cook in salted water until Drain. 2 cups. Oil. drain. Flour.ENTREES 73 MACARONI AND CHEESE. empty into a colander. and bake. 1% cups. Butter. 1 cup. and mix thoroughly. not cooked. 2 teaspoons. and tomato sauce made of the hot strained tomatoes. minced. flour. Flour. VEGETARIAN STYLE NO. Onion. minced. MACARONI BAKED WITH PROTOSE Macaroni. Protose. Milk.
2 cups.74 VEGETAEIAN COOK BOOK boiling water. with salt. IVIACARONI SCALLOPED WITH VEGETABLE OYSTERS sliced. 1 cup. Salt. season with butter. 1^^ cups. cooked. 2. Eggs. plant. Butter. strained. 2. peeled and Macaroni. and drop into boil from one half to three quarters of an hour. and turn into a baking pan. Bake roni. 2 cups. 1 tablespoon. MACARONI WITH EGG PLANT Egg plant. Flour. Rich milk. in a granite pan until well set and nicely browned. and pour cold water over it. Season Break tlie . and sage. Drain. Sauce: Put the onion into a stew-pan with the oil. and stir until brown. Macaroni. then turn into a colander. then the protose. Butter. Bake in a moderate oven till brown. and sprinkle with bread crumbs. Beat the eggs. 2 cups. 2 cups. Sage. . Bread crumbs. Tomatoes. previously salted macaroni into one-ineli lengths. 2 tablespoons. Vegetable oysters. and enough bread crumbs to thicken properly. and put with the tomatoes and egg Add the macasalt. . Next add the milk. Eggs. mashed. . and braize till nicely browned then add the flour. Salt. Pour this sauce over the macaroni.
Boil the milk. raw. nicely browned. 1 cup. it will cook recipes for macaroni. ^gg. beat thoroughly. Milk. prepared from the same dough as are macaHowever. Salt to taste. For its use. Flour. and drain. Protose. 1 cup. 1. and thicken with the flour. these a gravy made of the milk. Add the maca- and into salt. bake in a quick oven till nicely browned. Bread crumbs. butter. protose. 2 heaping tablespoons. flour. eggs. minced. stir in the well-beaten egg. Sprinkle a few bread crumbs on top. and bake tomato or cream sauce. Serve with VERMICELLI Vermicelli is roni and spaghetti. see . being thinner. and chop roni. Form and make stiff with the bread cutlets of any shape desired. Put into till an oiled pan. and Pour over and mixed through salt. crumbs. 1 cup. drain. then place in alternate layers in a pan. Stir carefully so as to get the gravy thoroughly.ENTREES 75 Boil the macaroni and vegetable oysters separately. quicker. Boil the macaroni in salted water till done. MACARONI CUTLETS Macaroni. fine.
Cook the vermicelli fifteen minutes. Pour over this the puree of nuttolene. SPAGHETTI Spaghetti can in most cases be substituted for macaroni in the recipes given in this book. and bake in a quick oven thirty minutes. bottom of a pie dish with one half of it. Make a custard of two eggs. Tomatoes. Sprinkle a few bread crumbs over the whole. making several incisions with a spoon. 4 cups. to permit the custard to run through. Rich milk. Serve with or without sauce. Turn this custard over the pie. Flavor with celery salt. and boil until .76 VEGETARIAN COOK BOOK VERMICELLI NUT PIE Nuttolene. When it is well drained. 2 tablespoons. y^ pound. 4 cups. and pour milk. 2 cups. y^ SPAGHETTI IN TOMATO SAUCE Spaghetti. Break the spaghetti into small pieces. Salt. and cover with the other half of the vermicelli. strain. broken. of milk. 2. 2 cups. two cups and a teaspoonful of salt. cold water over line the it in the strainer. Cook the nuttolene ten minutes in two cups of rich then rub through a strainer. Flour. Vermicelli. Eggs.
Slice return it NOODLES Butter. 1 pint. to make a very stiff dough. cooked. and boil down until there is one With this put one cup of cream. add the . 1 tablespoon. and stew the vegetable oysters. Flour. and salt to taste. narrow strip. Then with a sharp knife cut into very thin slices. the flour. Spaghetti. sprinkle with flour to prevent sticking. made as follows: and oil. salt. 77 Mix Let flour boil. and work in making a smooth. cup sufficient Place the ing. Cream. Flour. When boilleft. and serve hot. 1 cup. to the stove. Salt. pour the melted butter over. 2. Sprinkle with bread crumbs. stiff dough. and drop into boiling salted water. Pour over this tomato sauce. and bake well. Cook about twenty minutes. add hot tomatoes. add flour to make a thin gravy. Drain. 1 pint. 1/4 teaspoon. Drain off the broth. Roll out thin. Salt. Whip the eggs until light. spaghetti and vegetable oysters in layers in a granite pan.ENTREES well done. and roll up crosswise into a long roll. and pour over them the cream sauce. in a long. SPAGHETTI AND VEGETABLE OYSTERS Vegetable oysters. Eggs.
2 tablespoons. Nut butter. Salt to taste. % cup. Onion. Sage. and so on. sliced may be served cold. sage. Cover and bake till the gravy thick and brown. vegetarian or mayonnaise. with chilli sauce. or grated onion. and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified in enough hot water to cover the protose. Sprinkle this with finely chopped onion and a little powdered sage. . celery salt. strained. ROAST OP PROTOSE Protose. the second against the first. or it may be mashed. browned. Add to the whole the browned flour. letting the first piece lean against the end or side of the pan. lemon. chopped. or pressed through a colander. rubbed cut each half in six pieces. and served with the above garnishes without being cooked. Tomato. 1. A little celery may be used if desired. and mixed with lemon juice. Cut the protose lengthwise through the center. Flour. then Place in a deep baking pan. and formed in desired shape.78 VEGETARIAN COOK BOOK PROTOSE OE NUT CERO Protose or nut cero jelly. smooth in a salt is little tomato. minced parsley. sliced. 1 pound. 2 tablespoons.
and place in a granite pan. Onion. NUT CERO AU GRATIN Nut Cero. ENTREES 79 PROTOSE WITH BEOWNED POTATOES Peel the potatoes. Place in a pan alternate layers of the potatoes and protose. Let this simmer about one hour. 1 pound. pour over it the thick tomato sauce add salt and onion if desired sprinkle with bread crumbs. Serve with the it thick . . if desired. cero. and steam or boil until tender but not overdone. Cut protose in strips of the same thickness. and bake. fricassee. Bake in the oven till the potatoes are done and nicely browned. and bake in a quick oven until nicely browned. Peel the potatoes. Salt. 1 pint.. NUT FRICASSEE WITH BROWNED SWEET POTATOES Cut some nut food into half-inch cubes. Tomato sauce. and pour over them vegetable stock sufficient to cover. grated. and cut into slices three fourths of an inch thick. Put them in a baking dish with a little butter or olive oil salt. - Bread crumbs. Mince the nut . and pour over brown or white gravy sufficient to cover well.
and serve. Tomatoes. Add the other ingredients. minced. then put in the flour. cooked. minced. 3 cups. 1 tablespoon. Heat the butter in a saucepan. 1 teaspoon.80 VEGETARIAN COOK BOOK JAMBALAYA Eed Beans. Flour. Onion. stirring to prevent the flour from lumping. Protose. Nuttolene. minced. ^^ pound. PROTOSE PILAU Water. strained. minced. cup. Flour. " Onion. % % pound. . minced. i/2-inch cubes. Butter. Tomatoes. 1 tablespoon. add the tomato. Salt. and brown. 1 cup. boiled. Protose. 1 cup. browned. add the onion. 1 cup. Protose. PROTOSE OR NUT CERO JAMBALAYA Butter. 1. Celery. cooked. 1^^ cups. Rice. and brown that. 2 teaspoons. 2 cups. Rice. 1 tablespoon. 2 cups. cooked. 1 cup. Rice. minced. and cook a few minutes. or nut cero. Add the above to one quart of gravy prepared as di- rected for tomato gravy.
1 pound. Form into patties. 1/4 pound. Bake in greased pan till lightly browned. Thoroughly crush the protose. have ready a salt. the crumbs may be slightly moistened with cream. Brown gravy. PLAIN Protose. Eggs. FRIJOLES WITH NUT CERO MEXICANO Red beans. PROTOSE PATTIES. 2. Salt. diced.ENTREES 81 Let simmer ten or fifteen minutes. . then in bread crumbs. strained. -" Cook the beans ing. 3 tablespoons. in just enough water to prevent scorch- When done. together and let simmer for an hour or more. Bread crumbs. 1 cup. Roll in egg and cream. I/2 cup. and celery salt to taste. the tomatoes and with the nut cero. thicken with two heaping. 6 to which add and pour over the beans. Cream. and mix with the salt and one egg. 1 cup. Salt. Nut cero. brown gravy. If desired.teaspoonfuls of browned flour mixed with strained Season with salt tomatoes to consistency to pour easily. Tomatoes.
oil. Eggs. 3 tablespoons. and cook until brown. Mayonnaise. large. and set on the range. Brown gravy. Form into balls. Cooking Salt. Mince the onion and olives. Lay . and a pinch of salt. 6. Onions. Put the butter in a saucepan. add the onion. minced. and drop an egg yolk into each depression. 2 cups. 1 tablespoon. Butter.82 VEGETABIAN COOK BOOK PROTOSE STEAK Split a pound of protose in two lengthwise. 6. % pound. i/^ cup. 1 pound. and cut into as many slices as needed. and use When as a garnish. Cut the protose or nut cero into twelve slices. Broil in a pan and serve with brown sauce. add the mayonnaise. PROTOSE STEAK A LA TARTARE Protose. Bake until the eggs are done. making a depression in each ball. PROTOSE OR NUT CERO STEAK SMOTHERED IN ONIONS Protose or nut cero. With this mix the minced protose. hot. Onion. 1. Olives and onion mixed to garnish.
Bake until the stock is reduced to a rich brown gravy. Serve hot with a spoonful . Brown gravy. minced. Sage. and pour over the whole the vegetable stock. and put into the oven to brown. . On this lay the slices of protose. . 6 large slices. Remove from the oven. medium size. and Bake until the stock is reduced to a thick brown gravy. of the gravy. Cover. Cover. and drop into the gravy (any good brown gravy will do) let simmer an hour or two. BRAIZED PROTOSE Protose. Salt to taste. return to the oven. Onion. turning the protose once. and watching carefully that the onions do not burn. 12 slices.ENTREES half of 83 them in an oiled baking pan add the sliced onions and then the remainder of the protose or nut cero. Broil the protose a nice brown (but do not burn). 3 cups. 3 cups. cut a little less than half an inch thick. NUT LISBON STEAK Nut cero. Butter. pouring the brown gravy over all. Butter a deep pan. and sprinkle with the minced onion and sage. 1. Vegetable stock.
adding enough boiling water from time to time to keep the original quantity. 1 tablespoon. cut in irregular pieces. White Salt. Just before serving. and strained tomatoes and add the protose Cook for a few minutes. Hot water. minced. add the beaten yolks. strained. Salt to taste. 4 cups. Parsley. 1 teaspoon. 1. browned. 1 tablespoon. Protose. cut into cubes of one half inch. 1 cup. 2. 1 pound. strained.84 VEGETARIAN COOK BOOK RAGOUT OF PEOTOSE Protose. Celery salt. 2 cups. 1 pound. Flour. flour and thicken with a few spoonfuls of a ]ittle rubbed smooth in water. Put all together except the flour. flour. onion. PROTOSE FRICASSEE Tomatoes. . Onion. Vegetable stock. Thicken with the and serve. Tomatoes. and let simmer thirty or forty minutes. to the vegetable stock. Bring to a boil. Add the minced parsley. Flour. Egg yolks. 1% cups. flour.
2 cups. Brown gravy. Protose. u Nut % Salt to taste. Onion. Gravy. which has been sliced and Bake one hour. 12. and pour over the nut placed in a baking pan. 2 tablespoons. celery nearly done. 2 cups. then remove the cover. salt to taste. Tomatoes. put a so on. then a slice of tomato on top. and bake until the tomato is Place a small piece of butter on each.ENTREES 85 PROTOSE SMOTHERED WITH TOMATOES Protose. Butter. Serve two tomatoes garnished with parsley to each person. and brown very lightly. Celery salt. tomato in a baking pan on this of protose. Cut the protose Put one slice into twelve slices. strained. pound. slice of and cut each tomato . . cero. pound. in halves. Mix the gravy with the strained tomatoes. Sugar. and Cover. Tomatoes. % pound. % Salt. Salt. grated. also salt and salt. NUT CERO POT ROAST cero. PROTOSE AND RICE Rice. 1 cup.
minced. and put with the well. Carrots. Then add potatoes and nutand cook slowly until potatoes are done.86 VEGETARIAN COOK BOOK Break up the rice. chopped. 2 tablespoons. Butter. add the sliced onion and minced parsley. protose. Parsley. Put the butter into a saucepan. cup. mix thoroughly. cup. Bake in a NUT AND VEGETABLE STEW Nuttolene or nut loaf. 4 cups. with butter. boil one hour. cups. % % Salt. 1 pound. . small. 1. Onion. SPANISH Butter. Potatoes. and add the tomatoes. Salt to taste.cooked Add the grated onion and salt to taste. 1 tablespoon. Onions. Celery. Then stir in Stir the flour. 1 cup. Protose. Flour. cups. Mix in thoroughly a pint of brown or cream gravy. granite pan. strained. STEWED PROTOSE. Turnips. 1 tablespoon. and cook ten minutes. 4. 1% 1% Put all together except the nuttolene or nut loaf and potatoes. Tomatoes. Thicken with a little flour worked smooth A little protose might also be added. and tolene or nut loaf.
1 cup. Salt to taste. 1 pint. and cover with protose. 2 cups. 87 Cover. small. and simmer in sauce ten minutes. 1 pound. sliced onions. if desired. and bread thin. potatoes. which should be sufficiently salt to season the whole preparation. Salt and serve. milk. Onion. cooked. 3. Slice the protose into small pieces. PROTOSE AND POTATOES SMOTHERED IN ONIONS Place a layer of sliced raw potatoes in the bottom of a pan. Slice the protose. dip each slice in the cream or Cover with the brown gravy. . Before using bread. ^ loaf. grated. Potatoes. and cook twenty to thirty minutes. and serve. Bake PROTOSE IN TOMATO SAUCE Tomato sauce. 1 cup. Rice. until the potatoes are done. % Bread. and stock.ENTREES well to free from lumps. Brown gravy. FRICASSEE OF PROTOSE AND RICE Protose. Bake under cover until the potatoes are done. and place successive layers of these and the rice in a deep greased pan. pound. Cream or milk. Protose.
form this into a hollow circle fill with the point of the spoon. Nut eero. heat. thicken with the cornsalt. and add to the tomato sauce. 2 cups. and with stewed protose. Brown gravy. starch. Salt to taste. 6 large slices. flat Boil the tomatoes. if desired. POTATO BORDER Place a spoonful of mashed potato on a platter. Peel the eggplants. Onion. ^ Tomato. STEWED PROTOSE. medium size. protose should be nice done. large.88 VEGETARIAN COOK BOOK Dice the protose. cooked and strained. pound. The corn-starch may be omitted NUT CERO BAKED WITH EGGPLANT Eggplants. Salt. Cut the protose in rather thick baking pan. slices. chopped. and cut into one-fourth-ineh slices. season to taste. add the and pour over the slowly in a moderate oven. Corn-starch. and serve. 2. PROTOSE BAKED IN TOMATO Protose. and lay in a protose. Bake The and juicy with the tomatoes when Do not bake too dry. 1 teaspoon. 1. Cut the nut eero into twelve slices. Put a layer of the % .
ll^ cups. Salt. and sprinkle with part of the onion. beaten eggs over set. cold. Oil. PROTOSE HASH Protose. the remainder. narrow strips put into and when hot pour the well. 1 pound. . then a layer of nut cero. 1 pound. Brown the flour and onions in the oil. Cut the protose into a stew-pan with a small. Oil. sufficient to cover. % cup. of the ingredients. FRIZZLED PROTOSE IN EGGS Protose. SCALLOPED PROTOSE Protose. 4 tablespoons. little oil. Eggs. add two cups of Then add the remainder and bake until brown. and cook until done. Salt and bake. hot water. medium Brown gravy.ENTREES 89 eggplant in an oiled pan. Bread crumbs. stirring constantly until the eggs are Serve hot on toast. 2. 2 tablespoons. size. Make another layer with and pour the brown gravy over all. Flour. chopped. 4. If desired. Potatoes. thin. 8. to taste. it. tomato may be used in place of the stock. Onions. Potatoes. cover. 2 cups. boiled or baked.
is well set and brown slightly in a Then drop in a whole egg.90 VEGETARIAN COOK BOOK Slice one half the potatoes in a baking dish. There gredients in the same manner. and remove its center by means of a small cooky cutter. inch thick. the large one. 5. y2 pound. place the small one in quick oven. sprinkle one half the bread crumbs over them. cut into thin the gravy. Brown gravy. should be sufficient gravy to cover and cook the potatoes put half the protose. NESTED PEOTOSE Proceed as for nested egg. Onion. 1 quart. and bake until it and the bread is a golden brown. RAW POTATO HASH Potatoes. to moisten. using a filling of protose combined with rice. . Protose. macaroni. or any other ingredient that may suggest itself as being appropriate. and circle with a sharp knife. olives. slices . Salt. on the crumbs pour over some of remainder of the inthe making two layers. 1. 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. cut a circle. into salted beaten egg the large one. Bake until the potatoes are tender. . Split this inner Drop one of these pieces. on an oiled tin. Add and protose.
and cut in desired shape. Salt. Parsley. Onions. onion. 1 tablespoon. ^ pound. using sufficient bread to bring them to the consistency for forming into . teaspoon. and milk cut the protose into six slices. roll in bread crumbs and egg mixture. and protose through a vegetable with salt. and place on the pan then mix the remaining bread crumbs with the milk. and pour over the protose. 2 cups. . season FAVORITE PROTOSE CUTLETS Protose. ENTREES 91 Grind the potato. and sprinkle with a few bread crumbs beat the eggs. Bread crumbs. and bake until the potatoes are tender. sage. Bread crumbs. juice. onion. cover with the brown gravy. very thick. Oil a granite pan. ^ Salt. Sage. Bake. % cup. . Eggs. Mix crumbs all the ingredients well. Serve with brown gravy. Egg. chopped. and add salt. Lemon Sage. mill. Cold cream gravy. 1.. 3. 1 pound. Rich milk. ll^ cups. NUT CERO CUTLETS Nut cero.
^ Salt. MOTHER'S PEOTOSE CUTLETS Protose. Cut the protose into this the second time. minutes. grated. Dip and roll in the granose flakes. 1. Granose flakes. pound. pound. Do and bake in brown sauce about thirty six slices as for protose steak. see directions under "Protose. . Milk. in beaten egg and milk. Onion. putting a layer of diced nuttolene between two layers of onions.92 VEGETARIAN COOK BOOK desired shape. Nut may be used instead of nut eero. Brown sauce. NUTTOLENE For instructions for serving nuttolene without cooking. 3. and egg beaten with loai Bake in a moderate oven. roll in bread crumbs milk. Nuttolene. Tomatoes. % % Egg. cup. strained. NUTTOLENE STEW Potatoes. 2 cups." NUTTOLENE BAKED WITH ONIONS Prepare onions as directed in the recipes for onions au gratin.
Eggs. 4. 2 cups. Add salt. Pastry flour.ENTREES 93 in half-inch cubes. W^ Water. and Thicken to proper con- boil until the celery is cooked. Parsley. Celery. i/^ cup. hard-boiled. season with onion and salt. chopped. grated. Pour this over two beaten eggs. and add to the hot milk. Mince the nut cero. and mix with the hard-boiled eggs. Cut the potatoes and nuttolene until the potatoes are done. teaspoon. or forced through a food cutter or vegetable press. Eggs. Rub the flour smooth with water. and parsley. % Milk. strained. i/4 cup. Onion. Put this sauce and the prepared nuttolene Salt . teaspoon. which have been chopped. to the boiling tomatoes. pound. Salt. 1 pint. onion. Salt. NUTTOLENE A LA CREME Nuttolene. add and cook NUT CERO STEW Nut cero. minced. add to the other ingredients. 2. 2 cups. % % Break the nuttolene into irregular pieces with a fork. 1 pound. sistency with a little flom* thickening. Tomatoes.
finishing with the sauce. over Pour little cream sauce enough grated onion. and bake. Season with a . and bake in a moderate oven until bubbling through and browned on top. NUTTOLENE IN CREAM Place sliced nuttolene in a granite baking pan.94 in layers into a VEGETAEIAN COOK BOOK pudding all dish. it to cover. Sprinkle with fine bread crumbs.
plants Starchy vegetables. celery. for notwithstanding anything that may be said to the contrary.VEGETABLES The term "vegetable. supply energy and heat. and grains. For weak stomachs they are more easily digested in the form of purees and soups. and are therefore used in place of meat. and amount of proteid. and fruits excepted) as are cultivated and used for food. and in such a form as to be easily assimilated. Vegetables should be fresh when used. asparagus. potatoes. Peas. or any other kind. 7 (97) . etc. They should be judiciously comGreen vegetables bined with nuts. minerals in salts and other necessary to are rich potash the system. used in building and repairing tissue. and others similar. Those which are most easily affected are cabbage." as here used. and give necessary bulk to the food. beans. is The frost thus drawn out slowly. lettuce. whether roots. carrots. begin to lose bulk and flavor as soon as re- moved from the ground. leaves. fruits. as potatoes. all vegetables. The kind that suffer least in this respect are beets. is applied to such (grains. with the outer indigestilentils contain a large ble covering removed. and the vegetables are not so liable to rot. Vegetables that have been touched with frost should be kept in a perfectly dark place for some days. nuts.
as the salt it hardens the outer covering of the skin. but if they must be prepared some soak. watch carefully.98 VEGETARIAN COOK BOOK GENERAL DIRECTIONS FOR VEGETABLES sible Fresh green vegetables should be cooked as soon as posafter being gathered. Wash time before cooking. till perfectly tender. but no If vegetables are cooked too long. cover with cold water. flavor. Most vegetables should be put into ing water. as green peas. 'and if fresh. etc. and appearance are all impaired. and also sets the color in vegetables. and in some instances destroys both color and flavor. they wiU retain a better color. should be cooked in as little water as possible. shelled beans. thoroughly in cold water. and makes tough. toward . as corn and peas. as this toughens them. therefore the time-tables given for cooking serve only as approximate guides. lose some of their sweetness by standing. Cook the vegetables rapidly. Corn should not be boiled in salt water. To judge when done. The time required to cook a vegetable varies with its age and freshness . rapidly boil- cooked in uncovered vessels. celery. but unless wilted do not It is better not to prepare fresh green vegetables until they are needed. Those containing sugar. For peas and beans do not add salt to the water until they are nearly done. as high heat destroys their color. Salt hardens water. longer. color. as they do not boil tender so readily in hard water. In no instance permit them to steep in the warm water. and test by piercing with a fork. Delicate vegetables.
Potatoes also contain an acid juice. onions. rendering the potato more waxy when cooked: and the sugar then formed makes them . when germination commences. and escaping with the steam when they are baked. and half a level teaspoonful of salt.. the starch changes to dextrin or gum. peas. and may be changed one more times. The solid matter of potatoes consists largely of starch. the greater portion of which lies near the skin. cooking saved. the water in which onions are cooked or should be cooked in a generous quantity of water. as the starch grains are not fully matured. Potatoes are at their best in the fall. POTATOES Preeminent among vegetables stands the potato. The general rule for seasoning vegetables is as follows To two cups small whole vegetables. add a rounding teaspoonful of butter. or two cups of vegetables mashed or sliced. as cabbage. with a small quantity of albumen and mineral salts. In this manner all the de- sirable soluble matter that may have been drawn out in etc. Add milk or the vegetable liquid when additional moisture is required. Strongly flavored vegetables. In the spring. and squash. To beans. This bitter principle is set free by heat. passing into the water Avhen the potatoes are boiled. New potatoes may be compared to unripe fruit. add one half teaspoonful of sugar. and they keep well during the Avinter.: VEGETABLES the last the water being allowed to boil just 99 away till there is enough is left to moisten.
long undesirable. At other times. VEGETARIAN COOK BOOK When potatoes are frozen. in either case they should not be exposed to a fierce heat. . in a closely covered dish. one to three hours in winter and spring. drain boil or steam six or eight large potatoes. keeping them covered. or if convenient. and oil of some kind added. If and let set in the kettle for a few minutes. MASHED POTATOES Pare and boiled. place. and makes them soaking is less sticky. They require about forty-five minutes to one hour to bake. occasionally to prevent scorching. and should be served promptly when done. to prevent their being burned. When pared. as the water absorbed dissolves the gam. when potatoes are shriveled and gummy.100 sweeter. as they thus become sodden and clammy. and kept from touching one another in the oven or dish. but cover with a folded napkin. tlie same change takes In the spring. when Mash with a wire po- tato masher. BAKED POTATOES Potatoes are either baked in their jackets or peeled. shaking the kettle tender. soaking improves them. if of a good size. Never serve potatoes. Soak about half an hour in the fall. and allow the moisture to escape. as thereby a great deal of the vegetable is scorched and They should be frequently turned rendered uneatable. press through a colander. whether boiled or baked. they should be baked in a dish. while baking.
Cover. 2 cups. and bake till the potatoes are tender. melted. Mix and beat up thoroughly. lump of butter into the top. Salt. or wooden spoon. Cream or milk. Butter. put in a baking pan. last. 2. Crumbs. Remove the cover. put into greased pans. mixed with tablespoon of flour. 2 tablespoons. Eggs. NO. yolks and whites beaten separately. Salt. 2 Potatoes.VEGETABLES 101 sufficient add salt. 6. and sprinkle with a little salt and a few small pieces of butter. Whip with the batter whip. Heap up on a plate. Thin cream sauce. folding in the beaten whites Make into balls. cold. press a and send to the table hot. and bake a light brown. Milk sufficient to cover. and hot milk to moisten thoroughly. SCALLOPED POTATOES Potatoes. SCALLOPED POTATOES NO. brush with beaten egg. POTATO PUFFS Potatoes. boiled. Cut the potatoes into even slices. Butter. 1 medium size. a lump of butter. I/2 cup. prepared as for mashed potatoes. and brown lightly. Pour the milk and flour mixture over. until light and fluffy. sliced. . and add a layer of crumbs.
potatoes. put over hot salt. and serve. boil briskly Scrape the potatoes. water a minute or two. cold. Butter. NEW POTATOES AND CREAM New Salt. Stir until smooth . and till done. and add flour thickening and butter. and serve. Bake until brown. and sprinkle the top with ground bread crumbs. finely chopped. and cream. the fire until the potatoes are heated through. if done. and a very little finely chopped parsley. Flour. Milk. and Drain the potatoes. Shake over sliced. and thick. Butter. and drop into boiling water. add the mixture. POTATOES A LA CEEME Potatoes. and add the potatoes. Pour into a deep dish. Salt. a little green parsley. the side of the kettle with a fork. 1 tablespoon. but no more. Cream. Parsley. they will yield to In a saucepan have ready some butter gentle pressure.102 VEGETARIAN COOK BOOK Place in alternate layers in a pan. Salt. boiled. Heat the milk. Press against. hot but not boiling. 2 cups. Parsley.
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
discard all . more or less. and boil tender. 1 cup. 3 cups. Milk. or until tender.VEQETABLES 111 LENTILS WITH ONIONS Lentils. Onions. in a cloth bag. they make an excellent spread for bread. Put now out the chaff. desired. 2. STEWED GREEN CORN Green corn. put to cook in a saucepan with the till onions in plenty of cold water. 1 cup. winimperfect nuts. and serve. for from six to eight hours. BOILED PEANUTS Select fresh shelled peanuts. if brown. Wash the lentils. wash well in several warm waters. i^medium oven Place in a long enough to loosen the skin but not long enough to and rub on a washboard. Sea- son with butter and salt. Salt. and soak overnight cook in the same water in which they are soaked. and then be baked with tomato. Butter. Sugar. Passed through a fine colander and well salted. as for beans. . Butter. They may be partially cooked on the stove.
remaining When cut in this way. for if boiled too long. place in a medium oven. not very sweet. ing water. Wipe with a cloth. mill with a fine die. add the butter and corn. Place the milk in a granite saucepan. or grind through a vegetable serve. replace the husks. and it loses its raw taste. and when close to the cob . cook from ten to fifteen Stir frequently. add one fourth cup of sugar to the water in which it is boiled. the If the corn is com flavor is impaired. KORNLET Press corn that has been cut from the cob. or canned com. boiling. NOVELTY BAKED CORN Strip the husks of the corn down so that all the silks Cut out any imperfections. put into fresh boilCook only till hardens. and cook ten to twenty minutes. and bake until tender. and wrap the ear with twine. It may be found best to place a pan of water in the oven to add can be removed. The addition of a small amount of milk or lemon juice to the water in which the com is boiled improves the color. season and . through a fine colander. season to taste.112 VEGETARIAN COOK BOOK Husk and clean as for boiling com. moisture. and its done. With a sharp knife cut off the top of the grain. the corn is the than when the grains are cut close to the much more juicy cob. minutes. with salt and sugar. remove the silk. being careful not to cut too and with the back of the knife press out pulp. or until BOILED GREEN CORN Strip off the husk.
or in granite pan in oven. peel. may be added to taste. BAKED TOMATOES slice uniform size. in a granite stew-pan for a SCALLOPED TOMATOES Add or salt broken bread or crackers to stewed tomatoes . and heat. Butter. wash. cook in double boiler. allow to stand few minutes for enough juice to run out in which to cook them. 6. and remove a from one end. . on each tomato place a small piece of butter and a little grated onion. Eggs. stew slowly for a few minutes. SCRAMBLED TOMATOES Tomatoes. place in granite baking pan. and serve. Select tomatoes of STEWED TOMATOES AND CORN Cut corn from the cob and stew with fresh tomatoes. "Wash. sprinkle with salt. Butter. Salt. 3.VEGETABLES 113 STEWED TOMATOES and quarter the tomatoes. season. sugar. or add canned corn to stewed tomatoes. Season and serve. and bake under cover.
STEWED CELERY Celery. Cut the celery into half-inch lengths. Heat well. and serve. and allowing them time to get thoroughly done. and cook in boiling salted water. and steam until done. White sauce. CELERY Cut off all the roots and remove all the decayed and outside leaves. and bake under cover until done. and just before serve. When you suf- ficiently boiled. 6. divide all specks and blemishes. Wash thoroughly. When tender. place in medium protose or nuttolene parsnips. tender stalks. hot oven. The liquid drained from the celery may be thickened. and cut tliem up in a sancepan. drain. Sliced may be added and baked with the . beat up eggs. PARSNIPS ON BROWN GRAVY Peel young parsnips. 2 cups. which should be nearly filled with cold water.114 VEGETiiJElIAN COOK BOOK Remove the skins from six tomatoes. being careful to remove If the stalks are large. place in oiled granite pan. them lengthwise into two or three pieces. Place base downward in a celery glass. cover with thin brown gravy. and used instead of the white sauce if preferred. turn them into the saucepan with the tomatoes. Add a little butter and salt. and pour over this the sauce. seasoned with a little butter. stir.
and until they are soft. salt to taste. sprinkle lightly with cream to about half cover. retaining all the nutriment of the vegetable. boiling water to cook them . put in a shallow baking pan. and deliciously sweet. Drain. cut in slices about half an inch thick. put a few pieces of chopped butter or a sugar. When they are done. CARROTS A LA CREME Clean carrots. and parboil in salted water. and pour over sauce to cover. VEGETABLES 115 BAKED PARSNIPS Scrape and cut in half lengthwise. . little cooking oil pour over sufficient on top. add a tablespoonful of butter. and stew them until the water has cooked away. then cover closely. and boil till tender. PARSNIPS IN EGG SAUCE Clean and cut into small dice. slice them about half an inch thick put them in a saucepan containing barely enough . stirring often to prevent burning.. and boil in a little salted sufficient water until tender. season with salt. egg STEWED PARSNIPS After washing the parsnips. Add a little butter season with salt. they will be of a light straw-color. and bake a rich brown. drain. and let simmer till done. pour over them some hot rich milk.
Drain. till Lemon. where they wiU keep hot but not . YOUNG TURNIPS Cut into half -inch dice. and MASHED TURNIPS toes. Turnips may be cooked and mashed the same as potakeeping them as dry as possible. 1 quart. drain. HOLLAND BOILED TURNIPS Turnips. and season with a little salt and cream.116 VEGETAEIAN COOK BOOK CARROTS WITH EGG SAUCE Clean carrots. cut in %-ineh dice. % cup. Serve as mashed potatoes. cut into slices. and set in a covered dish on the side of the range. 1. or with broiled or braized protose as an entree. . drain. The addition of a little sugar is by some considered an improvement. drain. sauce. cut in slices about half an inch thick. and boil in salted water until tender. PUREE OF CARROTS Clean young carrots. Butter. Egg. 1. and boil until tender. large. and boil till tender add a small lump of butter and a little salt. Boil the turnips tender in just enough salted water to prevent burning. press through a colander. add egg and serve.
. if preferred. Then ASPARAGUS NO. Drain. bundles. and place on a cloth near the fire to dry. add more hot water. and finish cooking. which is drawn into the water in cooking. 1 Asparagus. and often imparts This may be remedied to it a very unpleasant flavor. ASPARAGUS POMPADOUR Wash the asparagus carefully. of water. The asparagus may be neatly arranged on hot toast and covered with white cream sauce. and boil till done. and serve immediately on toast. contains a bitter alkaloid. by parboiling the asparagus for four or five minutes. water to cover. Serve a spoonthe juice of the lemon. 2 off Scrape the stalk ends of the asparagus. and put into enough rapidly boiling salted Allow a teaspoonful of salt to each quart Cook uncovered from twenty to thirty minutes. like potatoes. and cut into lengths of about two inches. and a little salt. spread with salt and butter.VEGETABLES burn. tie in Wash well. 117 Melt the butter. or till perfectly tender. add the beaten yolk of the egg. ful of this sauce over each order of turnip. remove the string. ASPARAGUS NO. or break the tough lower stalks as far as they will snap. Take out. drain. place in a saucepan of boiling salted water.
Eggs. and pour this over the asparagus. add sufficient rich milk or cream to make a gravy. ASPARAGUS WITH GREEN PEAS Asparagus. Beat the whites and yolks of the eggs separately. and serve. Cream. lengths. 1 tablespoon. 2 cups.118 VEGETARIAN COOK BOOK STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch and put into enough boiling water to cover. 4. Rich milk or cream. Drain. add sufficient rich milk or cream . 2 cups. season with salt. add the cream. Bake until the eggs are set. Boil till tender. Butter. lengths. Salt. thicken with flour. 2 tablespoons. Boil till tender. and twenty minutes. let come to a boil. and put into a baking butter tin with and salt. boil about Cut the tender tops from a bunch of asparagus. Flour. to Break the tender parts of the asparagus into one-inch and put with the peas into boiling water enough cover. Peas. ASPARAGUS WITH EGGS Asparagus. Salt.
Serve in shell. sprinkle with oil. in a SCALLOPED EGGPLANT NO. drain in colander. bread crumbs. 1 Pare. scrape out the mside. let come and serve. the yolk of an egg. and beat up with a fork. and bake with cut side up.refill the shell. and bake. divide or quarter. Mix all together. . then buttered bread crumbs. 2 Eggplant. mashed. 2 cups. Sage. flour. add bread crumbs and cream. salt.VEGETABLES to 119 make a gravy. Butter. BAKED EGGPLANT Slice the eggplant thick. and Place on oiled pans. bake granite pan. thicken with to a boil. and. if desired. 1 cup. divide. Bread crumbs. and bake. and an egg yolk. EGGPLANT BAKED IN SHELL Cook whole in boiling water. SCALLOPED EGGPLANT NO. strained. season with salt. Tomatoes. add cream. season with salt. roll in immerse in salted milk. cook in boiling water until tender. Salt.
cut in %-inch Milk. but do not too in baking pan. Salt. OR VEGETABLE OYSTERS slices. sliced. add the milk and butter. Salt. drain. 1 tablespoon. and serve. Salt to taste. 1 head. till of cold water light brown. STEWED CABBAGE Cabbage. 3 cups.120 VEGETARIAN COOK BOOK STEWED SALSIFY. Butter. let them get salt. quart. When ready to cook. 2 cups. slice. Drain. minutes longer. then another layer of each. Salt when they begin to get tender. . boil in enough water to prevent scorchBoil a few ing. and put into plenty ready to use. a or remove with a skimmer. Cook in sufficient boiling water to cover. putting a layer then a little rich cream sauce. let simmer a few minutes. 1. to prevent discoloration. Wash and scrape the salsify. Sprinkle the top with sifted bread crumbs. When tender. and put into cold water to prevent discoloration. and bake a Wash. Sifted bread crumbs. SCALLOPED VEGETABLE OYSTERS Vegetable oysters. scrape. Rich cream sauce. Onion. 1 Salsify. cut in thin slices.
Cream. place stirring well.VEGETABLES Slice the onion veiy fine. Flour. Stir till the cabbage and cream are thoroughly mixed. Put a layer of the cabbage into a baking pan. and a little salt add the flour. and add to the onion. cool. and put into a it stew-pan with enough chopped tomato to give tart taste. water. water to cook. I14 cups. Cook about thirty or forty minutes. Repeat. cover with hot and cook until seasoned. Strained tomatoes may be sufficient SCALLOPED CABBAGE Wash and chop little salt. a decidedly Season with till salt. it in a stew-pan with butter . 121 in a stew-pan and place salt. and pour over sufficient milk or cream to . and serve hot. . and chop fine. and then pour in the cream. sprinkle with a and cover this with finely broken fresh bread crumbs. drain. tender. Salt. 1 head. Add and stew slowly used if desired. let stew until tender. CABBAGE AND CREAM Cabbage. 2 tablespoons. CABBAGE STEWED WITH TOMATO Slice and wash a good sound cabbage. 1 teaspoon. Butter. chop the cabbage fine. the cabbage in rather fine pieces. Parboil the cabbage.
browned. Cut the cabbage lemon juice. Eggs. Brown sauce. fine. add a Drain. 1. . Lemon juice. and boil twenty minutes. and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Egg. Salt. BAKED CABBAGE Butter. HOLLAND CREAM CABBAGE Cabbage. put in a baking little salt. in a vessel that does not BAKED CABBAGE Wash and chop cabbage. pan. 2 tablespoons. NO. 2 cups.122 VEGETARIAN COOK BOOK thorouglily moisten and cover the crumbs. Beat the eggs well. is Cover. cabbage. well-beaten. Water. 2. NO. sprinkle with salt. Crumbs. Mix this with the till tender. and let stand a few minutes before using. Bake until the custard is nicely set. Salt. and cook easily burn. boiled. 1 rather fine the required quantity of Put into a stew-pan with boiling water. Butter. 2 Cabbage. cold. and well cooked. and melted butter. bake in a moderate oven till the cabbage More milk may be added if necessary. add water.
arrange in a baking dish. cut out the and shred fine. put in a stew-pan. dish. and cook well heated through. when done. sprinkle with bread . cut off the stem side leaves. and press dry. and serve. end and outand wash in cold water. salted water for half an hour. quarter. BRUSSELS SPROUTS BAKED WITH CRUMBS Prepare as for plain boiled. press in the cabTurn out on a hot bage. when done. and bake in a moderate oven. add lemon juice and a little butter or oil. drain partly. and the well- beaten egg. leaving enough juice to make the cabbage moist. Butter a pudding dish of suitable size. Serve hot with mashed potato. HOT SLAW heart. drain.VEGETABLES 123 Eub sufficient cold boiled cabbage through a sieve or colander. Clean a nice young head of cabbage. line with browned crumbs. Mix with it a piece of butter. and moisten till with oil and rich milk. BRUSSELS SPROUTS SAUTfi Prepare as for plain boiled. BRUSSELS SPROUTS PLAIN Select nice. till tender. Toss frequently. Put in cold. pour brown sauce around the base. sauce. drain and press dry. and serve hot. salt. Stir thoroughly. season with salt. season with salt. and boil till tender. drain. Cook in salted water Pour off the water serve with butter or cream . fresh sprouts.
and pour over it some . When ready to serve. PLAIN Remove the head. drain. CAULIFLOWER WITH TOMATO SAUCE Prepare as for stewed cauliflower and when done. serve .124 VEGETAEIAN COOK BOOK it crumbs. Bake nicely browned. BROWNED CAULIFLOWER pan. : boil. with tomato sauce. remove. place in a bake Over this pour thin cream sauce. and serve with cream or butter sauce. cook or steam tender drain. and pour over in the oven till a thin cream or egg sauce. to The addition of milk to the water will help keep the cauliflower white. put in a stew-pan. stew together for a serve. and serve. salt to taste. . rich milk or cream. and sprinkle with fine bread crumbs. few minutes. Prepare as for boiled cauliflower. let come to a and thicken with a tablespoonful of flour rubbed smooth in a little water. Pour this over the cauliflower. wash. the outside leaves. and BOILED CAULIFLOWER. Sauce Strain a pint of stewed tomatoes. and cook slowly in boiling water until tender. cut the stalk one inch from split. and brown in the oven. add a little oil or hot cream. re- move from the water. and soak in cold salted water thirty minutes or more. STEWED CAULIFLOWER till Prepare as for plain boiled cauliflower.
In each make in the three diametrical incisions about half way down blow end. the onion jectionable as an article of food. any other seasoning. This liquid is desirable for flavoring soup. NO. large. 2 6. Cream. . Crumbs. until add hot water. BAKED ONIONS Peel and wash onions of NO. Fill a baking pan with these. drain off before adding Select small onions. done. leaving enough of the stem end on to hold the onion intact while cooking. as important a place in cooking as does salt or is not obit fills Judiciously used. parboil.VEGETABLES 125 ONIONS Contrary to the opinion of many. sprinkle with salt. cream. peel. and thicken with flour. is and cook until add cream. 1 medium size. wash. BAKED ONIONS Onions. Butter. place on each a small piece of butter. cover with another pan. Milk. Salt. BOILED ONIONS Onions. Flour. Salt. If there too much liquid on the onions. and bake tender.
and a little cream. and salt. granite pan. Bake in to cut off the root end. Season with salt and sage. beaten egg. work them up with a little butter into a paste. add salt. and a little milk. Parboil in salted water. oven until brown. and fill the hole with a mixture of bread crumbs. When . butter. and season with salt. possible. Finish with a layer of cream gravy and bread crumbs. and bake in a moderate oven. STUFFED ONIONS Peel the desired number of onions. and boil till tender.126 VEGETARIAN COOK BOOK Put onions into a saucepan of water. bread crumbs. that it done. let it stand and drain a few minutes. shaking it occasionally. and slice the desired amount of onions. or water and milk mixed in equal proportions. When done so that they can be easily mashed. On these sprinkle a this bread crumbs. Cover with bread crumbs. until the onions are all used. Mash. and repeat v/ith other layers of onions. and place a layer in a little salt and a few with good cream sauce. Cover SUMMER SQUASH Wash and cut may be as dry as Cook in the steamer. ONIONS AU GRATIN Peel. in pieces. drain. being careful not Take out the inside of the onion. wash.
They may be boiled an hour. cleaning thoroughly. rub off the skins. and they all particles of dirt. Season with salt. Beat weU.VEGETABLES 127 MASHED WINTER SQUASH (HUBBARD) Cut the squash. and bake until done. and a little sweet cream. sugar. young. Young beets will cook in are ready for use. BEET GREENS Wash drain. and the color will be impaired. and put into Cook until soft. tender beet tops. sprinkle little sugar and salt. remove seeds. boil or steam. juice or season with butter or oil. Cut off the tops half an inch from the If cut too close. and serve with lemon cream. pare. When done. the roots will bleed. and add BEETS Select young red root. remove seeds. . BAKED WINTER SQUASH (HUBBARD) with a Cut into pieces of desired size. and serve. chop fine. boil in salted and water till tender . according to age and size. Serve . put in cold water. old beets require three or four hours. cream sauce. beets. strain. butter. to remove or steamed. in the shell or it may be peeled before baking. drain. and mash or press the steamer. through a colander. Wash and clean carefully with a brush. remove. wash. CREAM SUMMER SQUASH to Cut the squash in cubes.
cut off tlie leaves. serve as asparagus on a platter with butter sauce. . and serve at once. boiled. beets and potatoes fine. wash thor- oughly. BEET AND POTATO HASH Beets. cold. cold. 2 cups. Cook the beets in salted water till tender. and stir occasionally. Potatoes. heated through. Flour. 1 tablespoon. and season with salt and Pour over a little cream. and let soak in cold water two or make them fresh and crisp. made by thickening the milk or cream with the flour rubbed in the butter. Salt. Serve with cream sauce. boiled. 1 cup. Put on the stove in a covered saucepan. Heat well. Cream. Butter. Boil in salted water until tender. serve. cut the band. Beets. tie in bunches. remove skins. 2 cups. and cut into dice. 1 tablespoon. When thoroughly Chop butter. Butter.128 VEGETARIAN COOK BOOK BEET STALKS WITH BUTTER SAUCE Take some beet three hours to stalks. YOUNG BEETS Cream or milk.
Flour. Red Steam or lemon coloring. . when done. BAKED BEETS Select young. 1 teaspoon. Bake Boil young beets slice. 6 tablespoons. Water. Peel. boil the beets until tender. made by heating water. clean thoroughly. pour over the beets. 2 pounds. and moisten with rich milk. Salt. remove the skins. until nicely browned. cut in eighths or quarters. smooth. 2 teaspoons. and thickening the same with the flour braided with a little Add the coloring. and dress with lemon juice or cream sauce. STEWED YOUNG BEETS Beets. season with salt. SPINACH remove the 9 Trim the spinach. Lemon juice. 2 tablespoons. oil. Oil. and salt. 2 cups. and serve. peel. red beets of uniform size.VEGETABLES 129 BEETS AND POTATOES tender. and wash in three or four waters to Cook in boiling water about twenty mingrit. and serve in a sauce juice. and new potatoes separately until and put in alternate layers in a baking dish. bake in a slow oven from two to six hours. the water.
drain. and start to cook in cold water. and the other as the Jerusalem artichoke. with peas. and can be obtained by any to the etc. Turn into a vegetable dish. and garnish with slices of hard-boiled eggs. Make a cream sauce of milk or cream. set on the fire. CREAMED CHESTNUTS Boil or steam the chestnuts till tender. To cook the former. and remove the outer leaves. They are no more expensive than lentils. wash well in several waters. one known as the globe. Garbanzos belong They have a meaty flavor distinct to themselves. but should and finger. seasoned with butter. shape. round off the bottom. flour. beans. and make a desirable change in one's dietary. . Pour this over the chestnuts. cut off the tips. VEGETARIAN COOK BOOK removing the scum. and press well. varieties. purveyor. cooking. Serve with mayonnaise. legumes. like other mash when pressed between the thumb Soak over night. which will re- quire four or five hours. stirring it all the time. They do not cook soft when done. ARTICHOKES There are two or burr. flower. Boil in salted water. Do not cover tlie vessel while When tender. cooking slowly until tender. and slightly thickened with as a vegetable. Chop fine. wash well.130 utes. put into a saucepan with butter and salt. and cook till quite dry. turn into a colander. Serve STEWED GARBANZOS legume family.
. Entrees. Etc.SAUCES For Vegetables.
Lemon juice. till put in an enameled baking pan. flour. 2. Brown together a little olive oil and flour. Flour. and add and the yolks of the eggs. chop BROWN REGENCY SAUCE (For vegetables and roasts) butter. browned. Mix all together. Nut % Onion. Strain through a colander. Water. cup. minced. HOLLANDAISE SAUCE Butter. Stew for two or three hours in water enough to cover well. and add slowly one and one half cups hot water. cover. the lemon juice. Boil. Egg yolks. one at a time. Sage. 1 tablespoon. Flour. and after extracting fine. nutmeg. Salt. 1 tablespoon. Beat slowly and thoroughly together. 1 tablespoon. the stones. remove from the fire. Nutmeg. Rub the butter. and salt together until smooth. the same as for gravy. and bake of the desired consistency. Salt. Season with salt. (133) . Strain and serve. and add the stewed olives. stirring constantly. 1% quarts. 2 tablespoons. 3 heaping tablespoons.OLIVE SAUCE Take one fourth cup of ripe olives. 2 tablespoons.
cup. and cook until the onion stew half an hour. let cook a few minutes. % . Cooking oil. but get too hot. 1. parsley Strain. parsley. 2 rounding tablespoons. Put the oil. if desired. and onions into a stew- is a golden brown. and let pan. 2 tablespoons. WHITE CREAM SAUCE FOR VEGETABLES Butter. teaspoon. bay leaves. chopped. I/2 cup. 2. 2 tablespoons. Salt. The chopped may be added just before serving. Bay leaves. 1 quart. Lemon. Milk. where must not Serve with protose or meat substitutes. 14. being careful not to burn. Flour. Flour. 1 rounding tablespoon. Sugar. 1-3 cup. 2 cups. then add the flour. salt. 1 tablespoon. stewed. MINT SAUCE Mint. juice. add the lemon and tomato. Salt. set on the range. Parsley. and serve. and set on the side of the range it the sugar will melt and the sauce be hot. medium. % Lemon Mix all together.134 VEGETARIAN COOK BOOK SAUCE IMPERIAL ^ Tomatoes. Onion.
If a richer sauce is desired. 1 rounded tablespoon. enough to mix the flour smooth. heat the cream and remainder of the milk. minced. pint.SAUCES 135 until well blended but not Melt the butter in a saucepan. as sometimes the case with asparagus. 1 heaped tablespoon Milk. 2 rounded tablespoons. and thicken with the flour. salt. Beat the yolks. Half milk and half broth of the vegetables if may be used desired. CREAM SAUCE Cream. add the flour. Flour. unless the broth has a bitter or otherwise obis jectionable taste. pour in the milk . Protose. mixing thoroughly. Mix the flour to a smooth cream in a little milk. and stir until boiling well then salt. . Onion. I/2 cup. Butter. the beaten yolks of one or two eggs may be added. and cook browned. Flour. Tomato. 1. flour. small. PROTOSE SAUCE -^ Water. gradually. 2. 1 tablespoon. 21/2 cups. EGG SAUCE Cream sauce. 1 Egg yolks. 14 cup. browned. minced. and add to the cream sauce. White Celery Salt. strained. 2 cups. Salt to taste.
then place where it will boil. and put in a saucepan over the fire. Let cook a few minutes. and let simmer two or three hours. as out the nice flavor of the sauce. Strain through a sieve. Salt to taste. thicken with a little flour it rubbed brings smooth in water. and celery salt. Mix all together. When it boils. and onion in a saucepan and set on the stove when they begin to boil. large. Nut butter. iy2 teaspoons. and serve. and let simmer ten or fifteen minutes. 1 teaspoon. butter. Onion. Celery salt. strained. 1. 1% Emulsify the butter in the tomato. Serve with croquettes. Sugar. Flour. 1 quart. add salt . Water. broiled pro- NUT GRAVY cups. 1 heaped tablespoon. Tomatoes. add to the water. stewed. enough to pour readily. add the protose. tose. sliced.136 VEGETAEIAN COOK BOOK Put the water. 1 tablespoon. being careful not to scorch. IDEAL CHILLI SAUCE Tomatoes. and thicken with the browned and white flour rubbed The thickening should be thin smooth in the tomato. or nuttolene. Salt. . 1 quart. Use plenty of salt to season.
2 cups.SAUCES 137 CREAM TOMATO SAUCE Make a rich tomato sauce. and . Flour. Flour. and add one fourth part rich cream sauce. Flour. salt. with a Heat the milk in a double boiler braid the flour together little cold milk. water. . CREAM BROWN GRAYY Rich milk. Water. beating well. BROWN GRAVY Oil. 2 tablespoons. Salt. 2 cups. add the hot and cook five minutes. 1 tablespoon. 2 dessert-spoons. 2 tablespoons. browned. Milk. 2 cups. 1 cup. % Salt. white. WALNUT GRAVY Walnuts. 1 cup. and brown. cook well. ground. cup. browned. add the flour. Water. and stir in the hot milk. Heat the oil. Salt to taste. Flour. 2 tablespoons. Flour.
1 tablespoon. range. sprinkle in the flour. Put the tomatoes into a saucepan over the fire add the onion and salt. minced. TOMATO SAUCE Tomatoes. CREAM TOMATO SAUCE Cream. Mix the tomato pulp with it. Salt. vessels. Heat the cream and tomatoes in separate thicken with flour braided with cold water is . boil about twenty minutes. Flour. cook until flour done. stirring till it browns and froths a little. and when boiling add the walnuts.138 VEGETARIAN COOK BOOK Put the water and milk in a saucepan. and it is ready for use. Flour. In another pan melt the and as it melts. PARSLEY SAUCE Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce. Thicken with the flour. strained. 1 tablespoon. butter. . Tomatoes. Onion. stewed. 1 quart. Butter. and strain through a sieve. Salt. 1 tablespoon. and salt to taste. remove from . 2 cups. Pour half the cream into a round-bottom dish. 2 cups.
bro^^Ti. Flour. Oil. strained. then the remainder of the cream. . and mix with the hot tomato pulp and onion. ^ Tomatoes. slowly add the tomato. 1 tablespoon. TOMATO GRAVY cup. Onion. cook five minutes. add butter after beating together. 3 tablespoons. If it is desired to use skimmed milk.SAUCES 139 and while beating. add the flour. 1 quart. Salt and serve. grated. Heat the oil.
to which the somewhat aristocratic name macedoine salad may be given. string-beans. until ready to serve. This salad may consist of a few or many kinds of vegetables. and ruin any dressing used. and oil. and keep in a cold place. but cooked deftly must be cold and perfectly tender. and they should always be served crisp and cool. are all well utilized in salads. cauliflower. allowing them to stand in cold or iced water until crisp. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. and wipe dry with a soft towel. peas. are included in the list of salads. there is material for a delicious and economical salad. or into half -inch and keep in cold water to which salt and lemon juice have been added. let it stand in cold water. To make celery crisp. If they are not thoroughly dried. then drain thoroughly. Asparagus. salt. from each end. etc.. Keep in a cool place till serving time. Freshly all cooked vegetables or left-overs vegetables may be used. any combination pleasing alike to the eye and ' ' ' ' (143) . Remove a slice thick paring from cucumbers.SALADS All green vegetables that are dressed with acid. Wash salad greens carefully. taking care not to bruise the leaves. cut into thin slices. and a thick dice. Pare tomatoes. beets. the water will collect in the bottom of the dish. By combining these left-overs with the favorite dressing. Drain. and eaten raw. Sprinkle with chopped ice at serving time.
only a few really good The French dressing and the mayonnaise are most ones. celery. As the salad wilts if allowed to stand in the dressjust at the it is ing. One essential point is to have all the materials cold. and if care arrangement. and it is for this reason that frequently made at the table. of the most difficult things to prepare is a permayonnaise. it may To the dressing of salads one must give utmost care and attention. And it is quite the favorite for lettuce. generally known. the palate being permissible. just before it is used. till One Keep in a cold place mixed with other ingredients. there are. but once the knack is acquired. tomatoes. and may be used with potatoes. and thus make more delicate salads. Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or wanted. This dressing is used vsdth nut and fruit salads. as upon its excellence the success of the dishes principally depends. one may add to the dressing. chicory. the former being the simplest and most commonly used of all dressings. it should not be added till moment of serv- ing. if covered closely. failure fect afterwards is rare. a little cream beaten stiff and dry. To tone down the taste of the oil. visable during the mixing to set the bowl in a larger one of cracked ice. and other vegetables. as it liquefies as soon as . after all.144 VEGETARIAN COOK BOOK is taken in the be made a very attractive dish. cresses. will keep several days or longer in the ice-box. While rules for dressings are innumerable. Chill in the refrigerator both the bowl and In warm weather it is adoil an hour or more before using. and other vegetable salads. This dressing.
1 cup. grated. The acid flavor should not predominate. fine colander. adding mayonnaise dresssing last. well. y^ cup. process the term "marinate" is 145 To this applied. hard-boiled. pound. A mistake frequently is made much in preparing salad dressing acid. % Mayonnaise. chopped. Nuttolene. Force the nuttolene through a hard-boiled eggs and parsley. chopped. 1 small teaspoon. Serve on lettuce. 2-3 cup. chopped. Onion. Mix all together. Radishes. is Just before servnot absorbed. 2. pour off all the marinade that add the mayonnaise to the vegetables. 1-8 pound. Parsley. 2 tablespoons. in a cold place. salt. Salt. or until well seasoned. and that of using too ing. grated. juice of 2. Lemons. ^^ pound. Celery. grated. Onion. Eggs. VEGETARIAN CHICKEN SALAD Protose.SALADS more. 2 teaspoons. Celery Salt. VEGETARIAN SALMON SALAD Carrots. Mayonnaise dressing. mince the Mix all the ingredients and serve on lettuce leaf with a garnish of a small 10 . Nuttolene. grated.
Pecan meats may be used in the place of nuttolene. NUT CERO SALAD Nut cero. Salt. %. Salt. 4. Serve on a bed of lettuce and garnish with sliced tomatoes. Watercress. Lemons. . 2-3 cup. hard-boiled. 1. Mince the celery and eggs. Marinate for one hour. garnished with the radishes cut in various shapes. 2. 2. Carrots. chop the onion fine. Mayonnaise. minced. Onion. 2 sprigs. and put with the diced nut cero add the lemon juice and salt to taste. cut the celery in one-inch lengths and split fine. EUSSIAN SALAD Tomatoes. ^^ pound. Cook and very dice the carrots. and then serve on a lettuce leaf. 1 pint. Celery stalk. Eggs. Celery. Mix all with the mayonnaise. Radishes. 2. chop the watercress . .146 VEGETAEIAN COOK BOOK portion of the minced egg and parsley.
strained. cup of water. Boil the onion and celery in the tomatoes until the flavor is obtained. Pour in molds. Heat the beet. y^ cup. Pea juice. Asparagus water. gelatine. and add to the which should previously be dissolved in one cup of water. Celery hearts. on lettuce leaf. Onion. 1 slice. 1 cup.SALADS 147 GELATINE SALAD Beet juice. Vegetable gelatine. Water. 1 pint. asparagus. 1 cup. Tomatoes. TOMATO GELATINE Gelatine. When cold. i/4 ^ package. or it may be combined with nuttolene and served as suggested above. minced. l^ package. Salt. and pea juice. and Serve with mayonnaise. then strain. Add any desirable vegetable salad. COTTAGE CHEESE SALAD Cottage cheese may be served as a salad when garnished with lettuce and mayonnaise. 1 cup. . and add to the gelatine after dissolving set it in one on ice to cool. 1 cup. serve on lettuce leaf with salad dressing. and mold.
Serve Dress with French salad dressing. Wash. and serve on lettuce leaf. and serve. so that the ones on top will receive an equal amount of lemon juice. Allow to stand long enough that the Salt the lemon juice. 14 pound. a fine colander. Press the nuttolene through. LEMON BEETS Steam or boil beets until tender.148 VEGETARIAN COOK BOOK NUT CHEESE Nuttolene. remove skins. Wash and plates. Salt. form in desired shape. Parsley. fill with a suitable salad. . slice thin. and add lemon juice slightly diluted with water. 3 tablespoons. dressing or replace the portion cut off. Lemon juice. minced. drop in cold water. they may be cut with any fancy cutter. and cover the cut end with salad and slice off the stem end. STUFFED TOMATOES Select well-formed tomatoes of uniform size. and cold on deep salad drain well. Scoop out the contents. WATEECRESS Remove undesirable crisp parts. Chill. beets will become well seasoned. add the other ingredients. Instead of slicing with a knife. The beets should be stirred occasionally.
Beat the cream. 1. then pour over the walnuts. cabbage. chopped very fine.SALADS 149 LETTUCE Separate the leaves. salt. Place on a plate or in a salad dish. with the lemon juice. A mayonnaise or may be provided for the table. Cabbage. cup. juice of Salt. CELERY AND CABBAGE SALAD Celery. Lemon Salt. and salt. II/2 cups. cup. % % Lemon. cup. and send to the table for each to prepare as preferred. 3 cups. If premay be cut fine before being sent to the CABBAGE SALAD Cabbage. Mince the celery and cabbage very fine. Shake the water off the leaves. chopped. lettuce dressing ferred. juice. Cream. I/2 Mayonnaise. and lemon juice together. 1 tablespoon. and carefully wash to remove every particle of grit. and marinate Drain off the juice. or olive oil. 14 cup. and serve. lettuce table. Sugar. add the salt and the mayonnaise dressing. sugar. which have been thoroughly mixed. Walnuts. . 1 cup. Dress with lemon.
li/^ cups. dry well. Dress with cream salad dressing. put into salad dish with protose cut into dice. and serve with a French dressing. 2 cups. Wash long. cold. DANDELION SALAD Wash the dandelion leaves very clean. Serve on a lettuce leaf with mayonnaise. cut in small pieces. Season with salt. Cauliflower. Boil in salted water ASPARAGUS AND CAULIFLOWER SALAD Asparagus tips. the asparagus. ASPARAGUS SALAD Cut cooked asparagus tips into three-inch lengths. and serve on lettuce leaf with cream dressing. ASPARAGUS AND PROTOSE SALAD Asparagus. garnish with sliced beets. Mayonnaise. season with French dressing. and when till tender. 2 cups. boiled. boiled and drained. and serve. Salt. . and cut into pieces half an inch Drain.150 VEGETAEIAN COOK BOOK ENDIVE SALAD Shred tlie leaves and cores of well-washed endive. drained. Protose. 11/2 cups.
SALADS 151 BRUSSELS SPROUTS SALAD get cold. and mix well. 1 cup. chopped. Mayonnaise. and lay in cold. minced. Celery. and parsley. 3. Serve on MACEDOINE SALAD This is a mixture of any kind of cooked vegetables. Keep in quarters. 1 cup. onion. cut lengthwise and slice. ENGLISH SALAD Lettuce. in a cool place until ready to serve. and lemon juice thoroughly. juice of 2. lettuce. POTATO SALAD Potatoes. CUCUMBERS Pare. then fold in the mayonnaise carefully. grated. then add mayonnaise. — ice water Slice very thin. and salt to taste. Lemons. and serve on lettuce leaves. Steam the potatoes until tender. . Cover with favorite salad dressing. Put plain boiled Brussels sprouts into the ice-chest to Dress with olive oil and lemon juice. Onion. 1 teaspoon. salted lemon water if possible — for an' hour. Salt. l^ cup. Mayonnaise. 1 tablespoon. Parsley. cool. 1 teaspoon. add salt. Mix lettuce. celery. chopped.
1 teaspoon. 1% cups. Favorite salad dressing. Celery. Stone and chop the also the olives. PROTOSE SALAD Protose. Crisp celery. serve on lettuce Mix thoroughly with mayonnaise. 18. Celery. and leaves. . Celery salt. grated and celery cut into the same size as protose.152 VEGETARIAN COOK BOOK PROTOSE AND CELERY SALAD Protose. Almonds. Mix with salad dressing and serve on lettuce. boiled. 1 tablespoon. OLIVE AND ALMOND SALAD Olives. 1 pound. Onion. finely cut. Lettuce or celery leaves. Salad dressing. onion. I/2 teaspoon. Dress. finely minced. cut in small dice. l^^ cups. Cut protose into half-inch dice add a little salt. Salt. cold. 21^ cups. Add the almonds chopped. Lettuce. Salt. grated. li/^ cups. and serve on lettuce leaves or garnish with celery leaves. cut into dice. I/2 cup. Potatoes. celery cut fine. Onion. diced. . blanched. 1 tablespoon. 2.
_4. peel off shell. Add the minced celery.SALADS 153 LIMA BEAN SALAD Lima beans. drop in cold water. lettuce leaf. minced. nuttolene cut into small dice.drain cool. EGG SALAD Eggs. Onions. raw. but not overdone. place these quarters . Lima ^ Boil the beans till tender. 1 cup. Salt. and and Boil the beans until tender. 1 cup. in the center place a spoonful of any sour salad dressing. drain and cool. Serve with favorite dressing. minced. 1 cup. 1 cup. Hard boil the eggs. hard-boiled. Dressing. minced lettuce. LIMA BEAN AND CELERY SALAD beans. Nuttolene. 1 cup. 1 cup. Dressing. . pound. Celery. grated. Celery. finely minced. and hard-boiled eggs finely chopped. and cut lengthwise in quarters. add celery and a small amount of grated onion salt fold in favorite dressing. Lettuce. Eggs. on a points nearly touching each other.
Olives. ONION SALAD Peel. Lettuce leaves. with salad dressing. evening the cut portions with narrow strips of lettuce. to which and sour cream. . 4 cups. add salt. Onion. fasten together with toothpicks. 6. cool. Mayonnaise. 2 tablespoons. and olives. mix well. Protose. Sour cream. % cup. 1 Salt. cut crosswise. and will loosen. Place hard-boiled eggs in cold water. grated.154 VEGETARIAN COOK BOOK STUFFED EGGS Eggs. and slice in rings one fourth inch thick. and one fourth cup of cottage cheese also may be included if liked. Garnish with cut olives or mayonnaise. steam until about half done. serve on lettuce. so that the shells and remove yolks. minced protose. Lemon juice. Oil. Refill the eggs. drained. peel. and add lemon juice. 2 teaspoons. fine and hard-boiled eggs which have been chopped and mixed with minced parsley. slice. PEA AND ONION SALAD Peas. oil. canned or stewed. grated onion may be used for those who desire it. 6. The halves of the white may be filled heaping full and served thus.
Onion. Let the peas drain. 1 cup. Drain the peas. Salt. NUT AND PEA SALAD Walnut meats. Celery. French Lettuce. Dressing. 1 cup. season with salt and grated onion. then add the onion. salt.SALADS 155 Set in a cold place. and mix well. Mayonnaise. 1 can. Salad dressing. and the mayonnaise. mix with any sour salad dressing. GREEN PEA AND CELERY SALAD Green peas. Salt. pour over Mix all together lightly. and a dash of grated onion. and add the minced celery. 2 cups. peas. minced. Nuttolene. ^ pound. Drain the peas. stir in the salad dressing. and serv^e on let- tuce leaves. when ready to serve. GREEN PEA AND NUTTOLENE SALAD Peas. . and serve. Onion. 1 can. add the nuttolene cut very fine.
cooked. peas. and lemon juice well together. Mayonnaise dressing. cup. and pour mayonnaise dressing over. grated. Onion. I14 cups. white. tart The apples. Mix the apples. and the tender. and over MACARONI AND GREEN PEA SALAD Macaroni. mix thoroughly. chopped. celery. 1% cups. 1 cup.156 VEGETARIAN COOK BOOK Drain the liquid off the peas. white heart of the celery. DATE AND CELERY SALAD Chop dates and dressing. cut in dice. Serve on lettuce. Lettuce. % cup. cut in dice. Pecan meats. cooked. In making Waldorf salad. all. use only crisp. and serve with golden salad WALDORF SALAD Apples. Green peas. 1 cup. . ^ Salt. Celery. drain the mix all together. celery. Mayonnaise. and let them get cold. Ponr mayonnaise dressing then mix with the walnuts. and serve. Serve on lettuce. Cut the macaroni into quarter-inch lengths. Lemon juice.
Dressing. Nuts. diced. Dates. Lettuce. Cut the strawberries and pineapples into small cubes. . 1^ cups. Use mayonnaise or white salad dressing. or it will ruin the mayonnaise. diced. chopped. 1 cup. 1 cup. NUT AND FRUIT SALAD Pineapple. Pineapple. Drain off the lemon juice before adding the dressing. 1 cup. diced. and cover with a spoonful of mayonnaise or golden salad dressing. Arrange lettuce in rose shape. and add golden salad dressing one hour before serving. 1^/^ cups. blanched and thinly sliced.SALADS 157 celery should be cut a little smaller than the apples. and add thinly sliced Brazil nuts that have been marinated in lemon juice. Mix all together. canned. II/2 cups. cut in small cubes. 4 tablespoons. fresh. Brazil nuts. Lemon juice. 12. fill the crown with the above mixture. Oranges. BRAZILIAN SALAD Ripe strawberries. 1 spoon.
NO. and garnish with strawberries. the golden salad dressing. 1 cup. 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 . slices a few sliced and then strawberries. 2 Strawberries. FANCY FRUIT SALAD On on this a slice of apple. on these place of thin-cut oranges. Bananas. cut in half -inch cubes. Cream. cherry. 3. 1 cup. Oranges. NO. Lettuce. 1 cup. cut transversely . Line the dish with lettuce leaves. cover with whipped cream. and serve with golden salad dressing. cut in half -inch cubes. 1 cup. FANCY FRUIT SALAD Oranges. or some fruit of proper color. Bananas. In . 1 a select leaf of lettuce place a slice of pineapple. garnish with a strawberry. next a layer of sliced bananas. only. STRAWBERRY SALAD Arrange large. cut in half-inch cubes.158 VEGETAItlAN COOK BOOK FRUIT SALAD Apples. 1 cup. well-washed strawberries around a butter chip which has been placed in a bread plate. 4. . Mix all together.
other layer of fruit. red and etc. taste. Prepare two hours before serving. Place a layer of fruit in the salad bowl. red and black berries.SALADS the butter chip place a the same manner. and in Currants this sugar place a selected berry. anetc. may be served in BANANA SALAD Cut bananas lengthwise. and slice. such as red and black cherries. white currants. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits. 159 mound of powdered sugar. . then sugar. Add lemon juice to Shake the bowl gently from side to side to draw out the juice. and cover with the uncooked sweet salad dressing or the brown fruit salad dressing. and keep on ice. pineapples. more sugar.
SALAD DRESSINGS 11 .
add a drop at a time. put with it a large pinch of begins to stiffen. put the lemon on ice for fifteen minutes before using. (163) . and perhaps half a teaspoonful. a drop at or olive stirring well after each till a time. depends upon the care with which the first last. Into a saucer break the yolk of a fresh egg. oil salt. or afterward^ begin again with a clean. add one is made. add more oil salt. This will keep a number of days. with in the tablespoonful of sugar. comes too stiff to stir. Sugar. To keep from curdling. and oil Should the mayjuice At at a time. juice. and thin again with lemon juice. and toward the two or three drops. Cooking or Lemon Salt. cooking drop is added. and with a fork oil. Continue this process then thin it the mixture bejuice. 1. stir the yolk till it Gradually add to the yolk. using another egg yolk. Continue this till the desired amount When stiff enough to cut with a knife. and the curdled mayonnaise as though it were oil. 1 tablespoon. it. onnaise curdle while making. Success oil making added. Thicken again same manner as before. dry bowl and batter whip. in is if set on ice. with lemon and The salt helps to stiffen it.MAYONNAISE DRESSING Egg yolk. olive oil.
1. six tablespoonfuls of oil. 3. beaten. Salt. cup. and then proceed as for the ordinary mayonnaise. Make POTATO MAYONNAISE Potato. . NUT OR OLIVE OIL SALAD DRESSING Oil. cup. 3 tablespoons. Eggs. mash smooth. FRENCH SALAD DRESSING Oil. adding alternately the oil and the lemon juice. Lemon juice. i/^ cup. as ordinary mayonnaise. Lemon Onion juice. 1 tablespoon. 1^4 Lemon juice.164 VEGETARIAN COOK BOOK GREEN MAYONNAISE yolks and Use two light-colored Chop enough parsley into a bowl. Add a teaspoonful of the lemon juice. and with a to make one tablespoonfnl. Mix and pour over the salad. Oil. add egg yolks. juice. 1 cup. Steam the potato until tender. 2. Egg yolks. Then add gradually to the mayonnaise. 1/2 Water. 1 teaspoon. % teaspoon. put it knife rub it to a pulp. Salt.
and remove. 2 teaspoons. salt to taste. . 14 cup. When it begins to thicken. Lemon % Eggs. Melt the butter in a saucepan. As soon as it begins to thicken. but be careful not to it. Heat together in a double boiler. and set on ice till cold. stir this dressing through the vegetables. FAVORITE SALAD DRESSING Butter. and stir constantly till thickened. 11/2 dessert-spoons. 2 teaspoons. stir in the flour. Lemon brown juice. It then ready for use. stirring constantly. place in cold water and stir until cold. and place in a dish of cold water. When cool. Beat in thoroughly the egg yolk. OIL SALAD DRESSING (SOUR) juice. set in hot water over the fire.SALAD DRESSINGS 165 Beat all well together. and the hot lemon juice. Flour. Water. teaspoon. Salt. 14 cup. stirring nntil is it cools. and serve on a garnish of crisp lettuce. diluted with one fourth cup water. 1 heaped dessert-spoon. remove from the fire. When hot. 2. Salt. Oil.
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
Mix well. Eggs. Cream.STEAMED APPLE PUDDING Apples. 1% Sugar. bread Add the fruit juice and the beaten fold in the beaten whites. 1 cup. PLUM PUDDING Eggs. cups. Fruit juice. (175) . Bread crumbs. 1 cup. 1 cup. flour. Butter. and Beat well together. bread crumbs. 1 cup. 1-3 pound. Raisins. yolks of the eggs. Seedless raisins. 4. l^ cup. % pound. add the cream. and mix in the sugar and fruit. i^ pound. pour into a buttered pan. 6. l^ cup. cover. Bread crumbs. 3 cups. flavor if desired. Sugar. and sugar. from three to five hours. 4. Flour. butter. and steam about two hours. Lemon Mince the apples crumbs. and steam fine. and mix with the raisins. Candied citron. Beat the eggs. size of egg. seeded. chopped. Currants.
Serve with sweetened cream. Seedless raisins. 1 tablespoon. 1 tablespoon. Mix aU together. Mix all well together except the whites of the eggs. melted. Eggs. or steam in covered mold. STEAMED FRUIT PUDDING Tart apple pulp. and bake in a pan set in a pan of water. 2 cups. . Serve with a tart sauce. Butter. Bread crumbs. 1 cup. Lemon rind. 1 cup. Eggs. Stale sponge cake. % cup. Grape juice.176 VEGETARIAN COOK BOOK CABINET PUDDING Candied citron. Salt. and steam or boil for three hours. grated. flavored with nutmeg. Sugar. Nutmeg. Currants. Vanilla. Milk. toasted. cover. 2^^ cups. Seedless raisins. y^ teaspoon. stiff which should be beaten and added last. 2 cups. Turn into a buttered mold. 6. 2. Salt. % cup. % cup. 4 cups. 1. 1 quart.
1. 6. Pour well. and mix in slowly the 19 . Cream. Water. Add lemon rind and juice. grated rind and juice. 1 Lemon extract. 1^ cups. and salt. cover. Salt. % 1^ Eggs. using date marmalade. Corn-starch. 1 cup. 1 teaspoon. the butter with the corn-starch and flour. 2 tablespoons. 1 cup. mix the marmalade and the cream. cup. iy2 cups. Sugar. 2 cups. NO. into a buttered pudding mold. Flour. 4.PUDDINGS 177 FIG PUDDING Butter. 1 teaspoon. DATE PUDDING Make the same as fig pudding. ADELAIDE PUDDING Eggs. cups. Sugar. Over the beaten yolks pour a sirup made by boiling the sugar in the water. Flour. Corn-starch. lemon extract. 11/4 cups. and fold in quickly the well-beaten whites. together with the sugar and the yolks of eggs. Lemon. and steam one and fig Mix one half hours. and stir in the first mixMix ture. I/2 cup. Beat up well. Fig marmalade.
1 cup. 1 cup. ADELAIDE PUDDING Eggs. a little at a time. 1 cup. Lemon Salt. 6. 1^ cup. pour into Fold in the beaten whites of the a greased pudding dish. Sugar. and steam one and one half hours. Fruit. NO. Break the eggs in a mixing bowl. mixed together.178 flour eggs. 1 tablespoon. 2 "Water. Corn-starch. Cooking oil. . This can be baked as a cake if desired. 2% cups. Cold water. VEGETARIAN COOK BOOK and corn-starcli. 1 cup. 1 teaspoon. % cup. juice. and steam one and one half hours. dish. 1 cup. Sugar. the flavoring. water. and add the sugar. Lemon Salt. % teaspoon. and salt. Flour. 1 tablespoon. and oil in Put in a greased pudding succession. extract. and FRUIT TAPIOCA PUDDING Tapioca. Have the flour and starch well beat until very stiff. Set the bowl on a medium hot stove. then add these.
then a layer of fruit. and so on. 1/2 Sago. season. If. Water. PINEAPPLE TAPIOCA Tapioca. and mold in cups or pan. cup. Better results follow when the tapioca is soaked over night or for several hours. dessert it may be made into a good into beaten egg whites. and soak add sugar and pineapple until transparent. clear. 2-3 cup. ORANGE SAGO MOLD cup.PUDDINGS Use fresh strawberries. 4 cups. Serve with a colored sauce. and pour in the tapioca. If sliced pineapple is at hand. Cook in a double boiler pan to cool. seeded prunes. Orange juice. When the tapioca has cooked until it. 1 cup. Water. juice. before pouring the tapioca. put all the seasoning into and put a layer a pudding dish. Sugar. Pineapple juice> 1 cup. or any stewed from which the into juice has been drained. and place in the bottom of the pan. 1 cup. % . it it should cook too long and get thin. just before cooking into a flat dice it. 3 cups. sliced 179 bananas. when cooking by beating tapioca or sago for pudding. Wash in the water. Sugar. Serve with cream. fruit diced pine- apple. having the top layer tapioca.
and add th6 sugar and flavor. Milk. Wash boiler. Beat the eggs till light. CREAM SAGO PUDDING Sago. and cook . Salt. 1 cup. sugar. and cook in the orange juice and water with the sugar until transparent and thoroughly done. Milk or cream. Sugar. and allow to cool a little then pour in the eggs and sugar. the sago. 1 quart. then turn into individual glass sauce dishes.180 VEGETARIAN COOK BOOK Wash the sago. % cup. 2. and stir in the and salt. milk. Lemon flavoring. % 6. Beat the eggs very light. cover. of hot water. and put with the milk into a double until clear. and put away Garnish with a little bright colored jelly or jam. . Bake in a pudding pan set in a pan Bake until the center of custard is set. cup. Eggs. and bake until the custard is set. set in a pan of water. to cool. Eggs. Put into a pudding pan. 1 quart. Eemove the sago from the range. beating all the time. PLAIN CUSTARD Sugar.
beat in the sugar and add to the tapioca. 14 teaspoon. and flavor with the vanilla. only a portion of the caramel. Pour into custard cups. 1 tablespoon. Wash the eggs the tapioca. Beat till light. Butter. and put to cook with the milk in a stir occasionally. turn into a pan of suitable size. % Eggs. If the caramel should get too brown. When brown melted. set on the range. and cook till clear. stir in the sugar. and bake till the custard is set in the middle. color. and let Put the butter into a saucepan. add sugar and . 4. which should be hot. and brown . Milk. stirring and cook until of a dark frequently to prevent burning. cup. ^ teaspoon.PUDDINGS 181 CARAMEL CUSTARD Milk. the flavoring. double boiler. cup. 3 cups. Beat up the eggs. and stir until the caramel (the browned sugar) is dissolved. and mix with the milk add this to the caramel. Vanilla. Salt. Water. Add the water. 6. Flavor to suit. ^ Eggs. set into a shallow pan of water. Sugar. Sugar. TAPIOCA CUSTARD (RICH) Tapioca. 1 cup. and remove from the range. Stir in Let cook a minute. 1 quart. 1 cup.
1 quart. 5. and pour into individual glass dishes. the whites of two. and two eggs used if desired. Make a custard of the milk. Eggs. Jelly. or it may curdle. If desired. FLOATING ISLAND Milk. . The tapioca may also be flavored and colored. The custard should be about the same consistency as cream sauce. and the sugar. "Whip the remaining three little whites to a stiff froth. but use bananas instead of pineapples. Drop spoonfuls of the whites on the custard so as to form islands. Milk may be substituted for water. VEGETARIAN COOK BOOK Serve cold. Sugar. with a sugar. Drop a little jelly in the center of each island. or it may be put on with a pastry tube or paper funnel. 2 tablespoons. the yolks of the eggs. which should be flavored the same as the custard. BANANA TAPIOCA Same as pineapple tapioca. Cool the custard. the whites of two of the eggs may be used as a meringue.182 in oven. Flavor to suit. and flavor- ing the same as for the custard. l^ cup. Do not allow it to cook too long.
and add the and well-beaten eggs. MALTED MILK CUSTARD Horlick's malted milk. and pour it gradually onto the well-beaten yolks. Bake in a pan set through a pan of water. 2 tablespoons. 1 cup. or milk. Sugar. 1/2 cup. add the sugar in which has been mixed Bake slowly in a par pan of hot water. 1 quart. Butter cus- . yolks. Sugar. Mix the malted milk with enough of make a smooth paste add the remainder . Egg Salt. then force sugar. all cream. 4 level teaspoons. II/2 cups. cooked. the hot water to of the water. cup. Milk. 2. Corn-starch. Vanilla. 4. Mash the potatoes well. Cream Eggs. then add the milk. % 3. set in a Beat the eggs. vanilla. CHEAP CUSTARD Eggs. in a and thin them down with the fine sieve. 2i/^ cups. the corn-starch. Hot water.PUDDINGS 183 SWEET POTATO CUSTARD Sweet potatoes.
. Corn-starch. flavor with vanilla. Sugar. and add to the custard. Vanilla. Beat all well together. ^ j Soak the gelatine for one hour or more in v^ater about one hundred and forty degrees drain. remove from the stove. 1 tablespoon. II/2 cups. cook thoroughly in double boiler. cook until transparent. y^ cup. Chill. 14 teaspoon. package. Eggs. Gelatine. and pour into cold. and stand in a pan of boiling water in a moderate oven until the custard is set. 2. which should be previously prepared by stirring the beaten eggs into the hot milk. Sugar. custard or whipped cream. Mix the starch and malted milk powder with a little cold water into a smooth paste. Salt. 2 tablespoons.184 VEGETARIAN COOK BOOK let it tard cups. HOELICK'S MALTED MILK BLANC-MANGE Horlick's malted milk. wet molds. GELATINE CUSTARD Milk. 1 quart. in which has been dissolved the sugar. and put into one cup of hot milk. Boiling water. pour in the mixture. and pour into molds. add the boiling water and serve with soft slowly. 2 tablespoons.
14 cup. A custard to be served with this blane-mange is made with two cups of milk. Nutmeg. take from the range. Cake batter. in which have been dissolved the sugar and the corn-starch. 2 cups. the yolks of three eggs. Put three cups the fire. white pyramids capped with pink. white. they will look like small. Sugar. or pink with ture after it is A pleasing effect may cooked. 1/2 cup. APPLE WALNUT PUDDING Apples. When turned from the mold. Water. chopped. then filling each mold one third full of one. Corn-starch. firm. 4 heaped tablespoons. Sugar. Flavor the same as blanc-mange. Lemon flavoring. lemon. and add the whites. and half of a cup of sugar. Walnuts. and filling up with the other. large. of milk into a double boiler. and set in beaten a cool place to get be obtained by dividing the mixand coloring one half pink. and set over scalding hot.PUDDINGS 185 CORN-STARCH BLANC-MANGE Milk. 4. add the remaining milk. . Egg whites. When Flavor with stiffly Pour into molds. l^ cup. 1 quart. Stir till it is thick and there are no lumps. 3.
meringue with the remainder of the egg whites in which has been sprinkled the remainder of the coconut. . Sugar. in a slow oven. When cool. cut into eighths. and cook Heat the milk in a double until tender and quite dry. stirring well. pour a little milk. 4. the full recipe could be made. short time. nut. shredded. Thicken with the corn-starch braided with When the corn-starch is well cooked. add three fourths cup of sugar. Peel the apples. Corn-starch. cover with water. and cook under cover. 1 quart. cover. boiler. APPLE COCONUT PUDDING Apples. sprinkle with nutmeg and over all sugar. 1% tablespoons. Coconut. the mixture over the beaten yolks and whites of two of the Return to the double boiler. and cook again for a eggs. 1^ cups. Milk. and water nearly to cover. cut into half-incli cubes. As it is difficult to make a small amount of cake batter. and place in a granite pudding pan. and serve with cream. until tender. 8. The proportions given for Johnson's sponge cake are enough for three such puddings. Eggs. and pour cake batter to a depth of one fourth inch. Sprinkle the apples with coco- and pour over them the custard. Add the nut meats. set in a moderate oven. Bake. together with one cup of the coconut and one fourth cup of sugar. and that remaining could be baked as a cake.186 VEGETARIAN COOK BOOK Peel the apples. 1 cup.
6. Fold up the crust so as to cover. sufficient . Lemon. Pare the apples. being careful not to break the apples. and bake until the apples are done. Bananas. LEMON APPLE Tart apples. Sugar.PUDDINGS 187 APPLE DUMPLINGS each dumpling desired. and bake until clear. Place granite pan. and lay on a piece of pie paste rolled out about five inches square and as thick as for pie. select a medium-sized tart apple. 6. 1. Sugar. Select large bellflower apples. 3. peel and core. wash. and sprinkle a little of the grated rind on each apple. Lemon. core. and water. 1 cup. and remove the cores. and bake until tender. with the sugar. Pour cover the apples. fill the hole in the apples little and remove the with small bananas. add a sugar. For m PLUGGED APPLES Apples. lemon juice. Fill the hole in the apple with sugar in which has been mixed grated nutmeg. moisten the sugar with the lemon juice. water into the pan to half Cover. Fill the holes made by removing the cores. Put into a granite or enameled baking pan of suitable size.
make two cups. mince. Grate suffi. Nutmeg. add the and the beaten yolks of the eggs. SCALLOPED APPLES Pare and core tart apples. Green tart apples. add to this the well-beaten yolks of the eggs. and bake. flavor. Serve with sweetened cream or lemon sauce. grated. APPLE NUT PUDDING Apple pulp. fold in the beaten whites of the eggs. set in a pan of hot water.188 VEGETARIAN COOK BOOK APPLE PUDDING. 4. 6. 2 cups. 4. nutmeg. Sugar. cup. Sugar. and the grated apples. cream. Eggs. nuts. Lemon.cient tart apples to sugar. and bake. Eggs. Stir the butter and sugar to a cream. % 1. and beat weU. the juice and grated rind of the lemon. then sprinkle . % 1^ cups. BAKED Butter. ground fine. 2 tablespoons. Bread crumbs. 1 cup. Fold in the stiffly beaten whites. Serve cold with One third of a cup of bread crumbs may be added if desired. and cover the bottom of a pudding pan with a thin layer. cup. bread crumbs. put into an oiled pudding pan. Walnuts.
Sugar. while hot. and can be prepared on short order. add the sugar. 2. Strawberries. Strain the apple sauce. pour over the beaten whites. Beat with an egg whisk until light and foamy. and bring to a boil. 3 tablespoons. Next fold little cold water. PEACH FLUFF Peaches. 1 quart. Drain the juice from the peaches. and bake in a quick oven. toothsome dessert. Sugar. thicken with the corn-starch braided in a Allow to cool. and so on until the pan is three fourths full. APPLE SNOW Apple Egg sauce. . 2. canned or stewed. and heat to boiling. Corn-starch. % Mash the strawberries with the sugar. 1 pint. and sweeten and flavor to taste. which should be in a deep dish. and add the peaches after they have been forced through a fine colander. whites. Egg whites. Serve cold. This makes a dainty. STRAWBERRY FLUFF Egg whites.PUDDINGS 189 with bread crumbs and sugar. and add to the unbeaten whites. 1/2 cup. add a little water. 1 pint. beat well. cup. Serve with cream. and add another layer of apples. 4.
1 quart. 1-3 cup. thicken with and pour over the beaten whites. SNOW PUDDING Milk. Sugar. Garnish with strawberries. Beat well. and sugar. Corn-starch. . Cream or milk. 1 cup. Heat the water. orange juice. Sugar. Strawberries. Egg whites. a custard ORANGE TRIFFLE Orange juice. Corn-starch. 1 cup. Salt. STRAWBBREY SOUFFLE Eggs. with a teaspoonful of red jelly on top of each dish. fruits Other may be used instead of peaches. and pour over them made of the egg yolks. 3^ cup. 1^^ cups.190 in the stiffly VEGETARIAN COOK: BOOK beaten whites of the eggs. milk. Do not bake the meringue. 1-3 teaspoon. 3. Egg whites. the corn-starch. Place strawberries in a glass dish. Sugar. 1-3 cup. Water. 4. 3 teaspoons. Cover with a meringue made of the whites and a little sugar. and allow to cool before serving. Serve in glass. 5. and sugar. Vanilla to flavor.
Set into a pan of hot water. or on hot plates if baked in a pudding dish. and flavor with vanilla. 1-3 cup. Flour. Sugar. Eggs. sugar. and bake few minutes. but be served immediately. Mix and put into a pudding dish. add the corn-starch mixed smooth in a little cold milk. . l^ cup. 1 quart. Eggs. 2 cups. Sugar. When nearly cold. This should for a not be allowed to stand. and stir thickens. SPONGE PUDDING Milk. Soak the bread in the milk. 4. . Put the milk flour with a into a double boiler. Flavor to suit. when stiffly scalding hot. and salt in a double boiler over the fire. Stale bread. stir in carefully the beaten whites. then beaten yolks of the eggs into a add the whites beaten the mixture into buttered cups or a pudding dish. 1^ cup. pour this into the scalding it milk. Serve with vanilla sauce. place in the oven. Pour Put pan of boiling water. BREAD PUDDING Milk. Mix stir the sugar and into the wellstiff. the whites of the eggs with the sugar.PUDDINGS 191 Set the milk. II/2 cups. beat the yolks and one of and flavor. Serve in the cups in which it is baked. 3. little till cold milk.
marmalade. Huckleberries. the top of the CAKE PUDDING Stale cake. Milk. sprinkle over part of the sugar. 2 cups. cutting off all crusts. If to be served the same . . in the bottom of a pudding Trim the bread. Sugar. and bake. 2. This may be covered with a thin layer of jelly or shredded pineapple before the addition of the meringue. and the meringue put over all. then add the rest of the bread and the remainder of the berries and sugar. first add the milk. 8 slices. 1/2 cup. Over all pour the juice that has been drained. Beat which should the egg yolks. and bake If desired. put four slices pan cover with half the berries. 1/4 Eaisins.192 VEGETARIAN COOK BOOK until the custard is set. which is made of the two egg whites and two teaspoonfuls of sugar. stewed. Eggs. PRESSED FRUIT PUDDING Bread. which should have the juice strained off. Meringue with the whites. pudding may first be marked with jelly. there should be enough to moisten the bread thoroughly. cup. Set in a pan of hot water. and pour over the cake. 3 cups. The raisins should be pressed down so that they will not burn. be crumbled into a pudding pan. 1 quart. or fresh fruit of some kind.
it dinner. Set the dish in a pan of hot water. Fill a pudding dish with alternate layers of the fruit and crumbs. and then press by placing another pan on top of it. . before. Butter. 1 cup. cover. and bake in a mod- — 13 . Raisin or prune juice. This should stand for several hours. if It is not necessary to it press the pudding not used the same day is made. BROWN BETTY Apples.PUDDINGS day. may be used in place of BLUEBERRY PUDDING Remove granite the crusts from stale white bread. Raisins. Being prepared the day would make a desirable dessert for a Sabbath Cut in squares. and serve with cream. Strawberries or other fruit the huckleberries. to press the pudding. chopped. or a cream pudding sauce. Pour over it the fruit juice and melted butter. Bread crumbs. Serve with sweetened cream or sweet sauce. 1 cup. put another pan on top of the pudding. and slice the remainder of the loaf very thin cover the bottom of a pan with a layer of these slices. and cover these with stewed blueberries. Repeat these layers two or three times. chopped. 1 cup. with weights in it. fruit first. 1/2 cup. 2 cups. which should not be very juicy. finishing with bread crumbs on top. 193 with a weight in it.
1 quart. marmalade and beaten eggs. 1 tablespoon. PRUNE PUDDING Milk or cream. Eggs. 3 cups. . and pour into molds. Sugar. 2 cups. Press lightly. Corn-starch. Granose flakes. . repeat till the pan is full. 3. add the prune flavor to taste. Let boil two minutes. and bake in a STRAWBERRY GRANOSE Put a layer of granose in a deep of crushed berries pan cover with a layer and sugar. pan of water until well set. 4. 2 cups. beaten. then remove the cover. and brown lightly. Serve with vanilla sauce. Stir the granose flakes into the boiling milk. Prune marmalade. 2 tablespoons. boiling. GRANOSE MOLD Milk. Eggs. then add the beaten eggs and sugar. Lemon extract. Serve with sweetened cream or lemon sauce. Thicken the milk with the corn-starch. Serve with cream.194 VBGETABIAN COOK BOOK erate oven for nearly an hour.
1/2 cup. when nearly done. 1 cup. or milk. and cook on the stove until set.PUDDINGS 195 PRUNE PUDDING Prune pulp. 3 cups. Bake till prune pulp lightly browned. cup. . cream. Sugar. and serve with BANANA FARINA Milk. slowly add the double boiler. and stir in the yolks of the eggs. Heat the milk and sugar. % % Bananas. cup. farina. then finish cooking in the Remove from the stove. Egg Sugar. well beaten. Make a meringue of the whites. whites. Pour into a pan. 4. Cook the rice in the cream or milk. and set in another containing water. cream. Farina. cup. or till the eggs are cooked. 4. 1 quart. Stir the beaten whites of eggs with the and sugar. remove from the range. % Cream Eggs. and pour over the sliced bananas. and bake fifteen or twenty minutes. Vanilla. stir in the vanilla. Serve hot or cold with CREAM RICE PUDDING Rice.
Milk. sufficient gluten to form into patties. when cold. stirring carefully occasionally with a pancake turner to prevent scorching. If the 1/2 cup. cooked. flavored with nutmeg. then set in the oven and bake under cover until done. % cup. Butter. add egg. Serve hot with sweetened cream. Seedless or seeded raisins may. remove cover. 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. be added. Eggs. RICE PATTIES Rice. less of the stove. pudding is to be served as soon as cooked. Sugar. 2. Nutmeg. 1% tablespoons. Allow to boil five minutes. .the milk. 4 to 6 cups. and brown. wash the rice. Mix. Bake. if cooked slowly in the oven. 2 cups.196 VEGETARIAN COOK BOOK RICE PUDDING Rice. also any other flavoring desired. 1 tablespoon. and add it and the sugar to. less milk will be required. Gluten. and stir over the fire till well blended . well beaten. Sugar. roll in beaten and then in bread crumbs.
Eggs. Farina. grated rind and stir in cream of maize. Set in double boiler and cook half an hour. 1 cup. 1 cup. and bake in a pan set in a pan of water. cup. Fold in the beaten whites. 1/2 cup. . 21/2 cups. FRUIT NUTS PUDDING Fruit nuts. 1. Cream of maize. 14 cup. Flavor with grated rind and juice of lemon. Milk. Sugar. 4. 1-3 cup. juice. or rice flakes. Pour in a shallow pan. Sugar. Eggs. FARINA MOLD Milk. allow to stand until cool. Remove from the range. Meringue with the Heat the milk to boiling. Wash the raisins. and cerealine. 2 cups. Seedless raisins. then add the beaten yolks of the eggs and the sugar. and set within another containing water. or cerealine. Sugar. Lemon. 1 quart. and stir in the yolks and sugar. and bake till the custard sets. 4 cups. 2. and add them and the fruit nuts to the hot milk. hot. % Salt. or rice flakes. whites.PUDDINGS 197 CEREAL PUDDING Milk.
cup. Pour into a granite pan. Eggs. add cream. A good custard may be used instead of the blanc-mange. 1^ cup.. CAKE BLANC-MANGE Pour into a flat granite pan a small portion of blancmange. 5. add the three cups of milk if not. 3 cups. and fold in last. whites. sugar. Beat the molasses. ginger. 198 VEGETARIAN COOK BOOK Put the milk into a double boiler. . % Sugar. set the inner boiler BAKED INDIAN PUDDING Corn-meal mush. or sliced bananas used instead of the cake. Seedless raisins. cover this with a thin layer of cake. and then the and egg yolks. and then cover with another layer of the blanc-mange. set in a pan of water. . The corn-meal mush should be free from lumps. Molasses. 1 quart. raisins. and bake until well set. May be served with cream sweetened and flavored. 1 teaspoon. then set back in outer boiler and cook one hour. sugar. % cup. Turn is set. and salt. into molds previously oiled or dipped into cold water. or with fruit juice. Ginger. Milk or cream. If the mush has been cooked in milk. on the range until the milk boils then Let boil till the farina stir in the farina. when scalding hot.
Flour. and serve with fruit sauce. 3. which should be previously mixed and heated. V2 cup. Butter. then turn into sauce dishes. and let stand until cooled. % cup. Soak the vegetable gelatine in warm water. cooking and stirring clear like honey. white. juice. % box. and butter into a double boiler While these are heating. beat the eggs. and stir in the other ingredients. Egg Put the over the fire. grated rind and juice of 1. 3.PUDDINGS 199 ORANGE FRUIT MOLD Orange Sugar. and put the gelatine in one half cup of boiling water. 1 cup. . 1 tablespoon. Eggs. Pour this off. 1. cups. Pour into molds. till it is thick CREAM PUFFS l^ cup scant measure. and let boil until thoroughly dissolved. water LEMON HONEY White sugar. Oil. Lemon Water. and add and to them the grated rind of the lemon. sugar. juice. Add this to the sugar and butter. Egg Lemon. yolks. 11/4 1% cups. 1 cup. juice. Then remove from the stove. Vegetable gelatine.
from a spoon. add the eggs. FRUIT GELEB With utilize the aid of vegetable gelatine bits of left-over fruit juice. let rise until and fill about double its original size. add the perfectly smooth. leaving room for Bake in a moderate oven. Be sure . into greased pans. which has been sweetened and flavored. sprinkled with sugar. with whole or crushed berries. and add the yeast. Split. cover. brush the top with melted butter. and knead until Roll out about half an inch thick. When cool. Salt. and served with or without sauce. open one side far enough to fiR with whipped cream. onto greased pans. drop this mixture in portions about the size of a walnut. Yeast. and about two cups of the flour. one at a time.200 VEGETARIAN COOK BOOK Put the oil into one cup of hot water when boiling. rubbing the paste smooth . add the flour. each time . 1 tablespoon. and set in a risen warm place to When well and lively. is it is possible to any The method of preparation given in accompanying recipes. when partially cool. carefully break STRAWBERRY SHORTCAKE Cream. the cream to about seventy degrees. them to expand. and bake. and beat rapidly until smooth. Flour to make a medium soft dough. 1 cup. They can then be sprinkled with powdered sugar. Put rest of the flour. Warm salt. rise. Mix thor- oughly.
pour out into a and when cool. Gelatine. Cream. MAPLE CREAM GELEE Sanitas vegetable gelatine. and maple into individual molds. Maple sirup. and add to boiling water. 1 pint. or pour sirup. Sugar. cut into desired shape and size. % cup. The juice should be heated before the gelatine is added. which have flat pan. Milk. 1 pint. l^ package. including that in v^hich the gelatine is boiled. . 1-3 cup. Corn-starch. 1 cup. strain. cream. 2 cups. The package book is gelatine called for in the recipes in this that prepared The ordinary gelatine by the Kellogg Food Company. is not to be recommended. COFFEE GELEE Cereal coffee. been heated in a double boiler. gelatine use no For each package more than three quarts of liquid. cook only until the gelatine disappears. but no longer. 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.PUDDINGS to cook the gelatine until it 201 transparent. 1^2 package. strain into the milk. Cream. 1 teaspoon.
j cool place. Corn-starch. 1 teaspoon. It can also be dropped on hot water. . Chocolate. MERINGUE usually used to denote a covering for desserts. to beaten whites. powdered. and heat add the corn-starch and then add to the vegetable gelatine. Add sugar in the proportion of one teaspoon to one egg white. and sugar. Dissolve the chocolate in a few spoonfuls of milk. which have been This thickening it is thickened with the corn-starch. 3 heaping teaspoons. 2 heaping teaspoons. This may be served without cooking. CHOCOLATE GELEE Cream. 1 cup. 2 cups. put and cream. 202 VEGETARIAN COOK BOOK Dissolve the vegetable gelatine in one half cup of water add the hot cream. Milk. or it may be spread on the dessert with a spatula. Sugar. . and set in a slow oven and browned.. Gelatine. ^ package. and set in it into the milk cook. Cooked meringue will keep its shape longer. which has been dissolved in one half cup of water mold. and then the meringue skimmed off. or the hot water may is This term made by adding sugar be poured on it in a deep dish. . coffee. is to keep the cream from rising to the top while cooking.
and serve.e and place in the hole a a walnut meat or an entire blanched almond. roU in powdered sugar. quarter ox wash in warm water. press together in such a way as to leave part of the nut exposed. remove th.PUDDINGS 203 STUFFED DATES Select unbroken seeds as carefully as possible. dates. .
PUDDING SAUCES .
%. 1 cup. Stir in Whisk the well-beaten yolks. pound. HARD SAUCE Butter. Corn-starch. Egg yolks. 2 cups. ably cherry or strawberry) to the side. 1 cup. boil and add the corn-starch mixed with (207) . Put the sugar then remove it in a saucepan with the fruit juice (prefer. Butter. 1 tablespoon. then add the nutmeg. Sugar. Break the nutmeg into pieces. Fruit juice. stir it over the fire till hot. where it will not boil. 12. 1 rounding tablespoon. bright colored. Juice of V2 lemon. the sauce until well frothed and thickened. and remove from the stove. 1/^ cup. powdered. and put into a saucepan with the water. Sugar. 1 pound.GERMAN SAUCE Egg yolks. 2. Sugar. GOLDEN SAUCE Nutmeg. to suit. % Nutmeg Rub the butter and sugar together until white and creamy. and add the lemon juice. Water.
and flavor with Thicken the cream with the vanilla. which if should be immediately removed. Sweeten taste. 1 tablespoon. Sugar. 2. Corn-starch. Butter to suit. Sugar and vanilla. Strain and serve. 2.208 the sugar. then add the butter. ORANGE SAUCE Oranges. and stir in the beaten Cook a few minutes. 2 cups. 1 quart. reheat. Flour. VANILLA SAUCE Cream. yolks. cup. stirring all the time. Eggs. and stir Beat the yolks with one tablespoonquickly into the remainder. When cool. ful of the sauce. to flour. 1 cup. add the beaten whites. and thicken. ^4 cup. 1 tablespoon. VEGETAEIAN COOK BOOK Stir over th. 1 cup. strain. Lemon juice. COCONUT SAUCE Milk or cream. 3. .e fire until the eom-starch is cooked. add the sugar. shredded. Coconut. Sugar. Eggs. as the yolk will curdle boiled. % Steep the coconut in the milk for about twenty minutes.
PUDDING SAUCES 209 Put the and juice of the oranges and the grated rind of Set on the range. Corn-starch. set in a double boiler. 14 . for a few minutes to melt the butter and thorbutter. 2 heaping teaspoons. cold. 1 cup. Water. % cup. lemon and and stir Before serving. and heat. Add the beaten eggs. one with the sugar into a saucepan. STRAWBERRY SAUCE Strawberry Sugar. Butter may be added if desired. ing. put the lemon juice. juice. and heat. Lemon juice. Serve hot or sauce for plum pudding. oughly mix the eggs. add the sugar and corn-starch. then strain through a fine sieve to remove the rind. which have been thoroughly mixed together. 3 tablespoons. 1 cup. Put the jelly into the hot water. juice. 2 cups. when boiladd the flour braided in a little water cook five minj utes. stir till the sugar is dissolved. % cup. Flour. when it comes to a boil. With the juice from crushed strawberries to which no water has been added. This is a good JELLY SAUCE Jelly.
grated rind and juice. Boiling water. Stir over the fire ten minutes. Lemon. 1% cups. 1 tablespoon. previously mixed with a little water. Butter. 2 tablespoons. 2 Corn-starch. Flour. juice of the lemons with the light. Just before serving. Eggs. PLAIN PUDDING SAUCE Butter. This sauce serves well with a fig pudding. add butter. the sauce is ready for use. 2 cups. . but do not boil. 1 Sugar. Sugar. butter is When the melted. then add the grated rind and juice of the lemon and the butter. Put the grated rind and sugar beat the eggs until . add the boiling water. set on the range. 1 tablespoon. and cook slowly.210 VEGETARIAN COOK BOOK LEMON SAUCE NO. 1 cup. then stir in the corn-starch. 1% cups. and stir into the sugar. 1 cup. 1% tablespoons. For a richer sauce. NO. 1. 2 cups. Boil the sugar in the water for five minutes. Sugar. LEMON SAUCE Water. grated. Lemons. 2. Lemon juice. 2. Hot water. Nutmeg. 1 large tablespoon.
add the sugar. Eggs. PINEAPPLE SAUCE Pineapple juice. water. Cream. and stir over the fire till well cooked. I/2 cup. 2 cups. Butter. Nutmeg. 1 tablespoon. MAPLE CREAM SAUCE Maple sirup. 1 cup. until Beat the pineapple juice and the eggs together. desired to use milk instead of cream. cook they set. . and thicken with cornIf it is milk. and then thicken with the com-starch little braided in a water. lemon juice. and a small quantity of grated nutmeg. 1 cup. 2. Flour.PUDDING SAUCES 211 Put the butter into a saucepan. Corn-starch. stir in . size of walnut. the flour. Heat cream and maple starch braided with a little sirup. 1 teaspoon. and mix well then pour in gradually the hot water. when it has melted. GRAPE JUICE SAUCE juice. add a little butter. 1 cup. Corn-starch. Grape Hot Lemon juice.
grated nutmeg. . and beat in an equal amount of thick cream. cook. and flavor add hot grape juice and with a dash of lemon juice and butter.212 VEGETARIAN COOK BOOK Stir the flour into warm water. CREAM PINEAPPLE SAUCE Prepare as for pineapple sauce.
2 tablespoons. Lay a sufficient portion of this on a floured board. Butter. 8 tablespoons. press this into shape by setting another tin of the same size into it.PIE CRUST Pastry flour. and other pies that do not require baking after the filling has been added. mashed. ^4 cup. Work the pie paste as little as possible. Flour. — (215) . Sugar. I/2 cup. and bake between the tins. 1 pint. scant. add the water. into the flour. use spring wheat flour. This recipe will make paste enough for two double-crust pies. add Sweet cream. 1 cup. Mix together. Rub the butter or the oil. 1 cup. trim. and roll out. This keeps the crust in shape. For tender pie crust. . Nutmeg. as the gluten in the winter wheat flour makes it tough. and when smooth. or oil. Use the shells for lemon. 3 rounding tablespoons Salt. / Cold water. PUMPKIN PIES WITHOUT EGGS Pumpkin. stirring carefully with a fork. and the salt. 1 teaspoon. PIE SHELLS Cover a pie tin with good pie paste. prune. a dash.
SANITAS CHOCOLATE CUSTAED PIE Milk. PUMPKIN PIES Pumpkin. Milk.. The pumpkin is much sweeter cooked this way than when the shell is removed before cooking. cook. Flour. Mix all together thoroughly. mashed. . 1 cup. Cinnamon. 1 quart. and put through a colander. 1-3 cup. Vanilla. Salt. Chocolate. I/2 cup. 6. 1 cup. 2 cups. adding the milk last. 1 cup. Sugar. remove the seeds cut up. Molasses. 1 tablespoon. 1 teaspoon. Sugar. 2 teaspoons. but do not peel it . Eggs. Eggs. Apply this with a soft pastry brush to the top of the pastry. 216 VEGETAEIAN COOK BOOK PASTEY GLAZING Beat an egg to which has been added a small quantityeach of milk and sugar. Water. 14 cup. 1 teaspoon. 2. PUMPKIN FOR PIES Wash the pumpkin.
Corn-starch. chopped. . 5. 1 cup. Beat together the remainder of the eggs. 1 tablespoon. add to the eggs Put into a pan lined with good pies. chopped. cup. 4 cups. Figs. Seedless raisins or currants. sugar. 1 cup. cup. chopped. CREAM PIE Milk. Blanched almonds. Sugar and spice to taste. Mix all. 14. chopped. Salt. the sugar. Citron. 3 cups. 1 cup. Lemons. 2 cups. 1 cup. seeded. and stew until the apples are cooked. Vanilla. Caramel cereal coffee. and boil for three minutes. juice of 4. 3 heaping tablespoons. and the vanilla. and and bake. Makes two large or three small MINCE MEAT FILLING For Six Pies Apples. i/^ cup. Dissolve the chocolate in the water. Walnuts. % ^ Raisins.PIES 217 Save the whites of three of the eggs for meringue. when nearly cold. 1 teaspoon. Sugar. Fruit juice. medium size. chopped. pastry. 1/2 cup. Egg yolks. Cream.
and add the vanilla. Mix . 1 teaspoon. MINCE PIE Apples. Protose. Sugar. Butter. Stir this into the hot milk. 3 cups. and add to the eggs. Prune juice. 2 cups. Milk. Stew all together until thick enough for filling. grated rind and juice. grated. 4 cups. 1 cup. Beat the yolks well. minced. Remove.218 VEGETAEIAN COOK BOOK Heat the milk and cream together in double boiler. Nutmeg. 1 teaspoon. 3 tablespoons. minced. Put nutmeg. Flour. 1 tablespoon. which has been rubbed smooth in water. and salt. Fill into baked pie shells and allow to cool. Lemon. Spice to taste. Salt. Beat the yolks of the eggs to a cream. vanilla. 1. Molasses (good). and let cook for fifteen or twenty minutes. 2 tablespoons. Seedless raisins. then the well-beaten whites. 3. stir the flour in the thoroughly into the sugar. Eggs. BAKERS' CUSTARD PIE Sugar. and add the corn-starch. Salt to taste. 1 cup. 1 cup. put in the sugar. 2 cups. Vanilla.
grate in the lemon rind. Mix the sugar.) When done. 3. pour into deep baked pie shell. Cover with the top crust. This pie is the . stir in the mixture. 21/2 cups. (See recipe for pie shells. flour. Sugar. 2 tablespoons. Water. When the water in the boiler is scalding hot. and set on the range. LEMON PIE (SUPERIOR) Lemons. Bake from twenty-five to thirty minutes. and a little grated nutmeg. Flour. Corn-starch. 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. that has been scalded and cooled (but not boiled). Trim. stirring to ensure even cooking. Butter. 3 cups. and bake in a good oven forty-five minutes. Eggs. and add by degrees the milk. 3. BLUEBERRY PIE Line a pie pan with pie paste. 1 tablespoon. now and then Remove from the fire. . Put the water and butter into an inner boiler. a pinch of salt. pressing down the edges tightly. add the juice. and the beaten yolks of the eggs. typical berry pie. and corn-starch together. 4 tablespoons.PIES 219 well. meringue with the whites of the cool. and cook in a double till boiler of the consistency of cold honey. and turn all into a deep pie pan lined with rich paste. when eggs.
fold half the whites into the yolks and sugar. 220 VEGETARIAN COOK BOOK WASHINGTON CREAM PIE Crust: Eggs.: . % of the milk into a double boiler. then the remainder of the whites and the rest of the flour. Beat till smooth. and lemon juice. Beat the whites of the eggs vanilla. and when the milk in the boiler is scalding hot. Beat the eggs very light. split each cake. 2. 2 teaspoons. and cook thoroughly when cool. 1 teaspoon. and the remainder of the milk. Vanilla. smooth. the quality of these pies is Put three fourths set greatly improved. 2 cups. add the sugar. Filling Milk. and bake. Vanilla. 1 rounded cup. Sugar. very stiff. filling. then half the flour. Lemon juice. Beat the yolks of tlie eggs till very thick add the sugar. Beat till perfectly flour. . cup. Flour. \y^ teaspoons. 6. Flour. Divide this batter into two pie pans. add the vanilla. and on the range. and kept on ice. stir in the mixture. y<2. "When cold. Eggs. 1 cup. Sugar. If made a day or two before serving. and put in the . cup.
% cup. Fill with apples cut in thin slices. APPLE PIE Line a pie pan with rich paste. put in the filling. 1. sugar. according to . Sugar. 1/2 cup. and bake till the crust is done. and sprinkle over the bottom a little flour and sugar mixed. and the beaten yolk of the egg. Eggs. The white of one of the eggs may be used as a meringue. and butter melted. put into a pie pan lined with good paste. Sugar. add the beaten eggs. remove from the oven.PIES 221 COCONUT PIE Desiccated coconut. To the marmalade add the grated rind and juice of the lemon. Line a pie pan with rich pastry. Soak the coconut in the milk. if desired. PRUNE PIE Prune marmalade. The pan should be slightly rounding full. Butter. 1. l^ cup. size of an egg. Sprinkle over it a little more flour and sugar. Lemon. 1 cup. 2. and meringue with the white of the egg. 1 Egg. pint. the sugar. Milk. and bake.
Water. Nutmeg. seeded. MOCK CHERRY PIE Raisins. Fill the plate and cut the an inch deep. Sugar. put on the upper crust. and to a quart of rhubarb add a large cup of sugar mixed with a little flour. milk. Line a pie plate with paste rolled a a silver dollar. and bake in a quick of nutmeg. Rhubarb. Moisten the edge of the paste. and RHUBARB PIE Pie paste. Salt. Cranberries. oven until the pie loosens from the dish. little thicker than Strip the skin off the rhubarb. 1 cup. brush the crust with a bake about forty-five minutes. Sugar. Sprinkle a pinch of salt and a grating Cover with a rich crust. Flour. 2 cups. stalks into half -inch lengths. press down the edges.222 VEGETAEIAN COOK BOOK the tartness of the fruit. Flour. 1 cup. and trim. ^^ cup. make several perforations in the top to allow the little steam to escape. 4 cups. and a few small pieces of butter. 1 teaspoon. Add two tablespoonfuls of water. 1 large cup. .
and serve. and crancrust. STRAWBERRY PIE Make cool fill a pie shell of tender pie paste. Mix the flour in the sugar. and with one half fruit. bake. and when with strawberry fluff. garnish with sliced straw- berries. cup of water add to the Bake in an under with crusty ornaments on top.PIES 223 raisins Grind or chop together the seeded berries. .
CAKE 15 .
with the sides resting on two dishes. grated. folding it in carefully. (227) . 11. which should not be buttered nor lined. sifted 5 times. so that a current of air will pass over and under it. yolks. 2 teaspoons. 1 scant cup.SUNSHINE CAKE Egg Egg ^' whites. sifted. Granulated sugar. . 2 teaspoons. When done. Test it with a broom splint. Lemon juice. carefully. ANGEL CAKE Flour. let it remain in the cake tin. 1 cup. Fold the sugar into the beaten whites very lightly and adding the vanilla and lemon juice after which add the flour. Lemon juice. stirring quickly and lightly. Vanilla. 6. 1 cup. 2 teaspoons. Powdered sugar. beaten to stiff froth. Mix and bake flavor with — Rind of lemon. turning it upside down. Flour. Juice of l^ orange. Pour into a bright. ORANGE CAKE Use boiled icing flavored with orange. Egg whites. 3. Bake at once in a moderate oven about forty minutes. 1 cup. clean cake dish. as for favorite sponge cake .
Bake in a slow oven. 4. Granulated sugar. Hot water. 2 tablespoons. add the sugar. invert the pan. eiglit minutes witb a Dover egg beater. Flour. while beating. Bake in a buttered and floured pan. and remove from the pan as soon as done. 2-3 cup. Bake in a modsugar. Flavor.228 • VEGETAEIAN COOK BOOK JOHNSON'S SPONGE CAKE Eggs. the hot water and flavor. beat for five to SPONGE SHEET Mix the ingredients the same as for simple sponge cake. Sugar. Break the eggs into a round-bottom basin or crock. Flour. but bake in a sheet. thick When done. then add. 6. flour. folding it in and beat with a and light colored. To the unbeaten eggs add the wire egg beater till the mixture is Then add the erate oven. sprinkle a generous quantity of granulated sugar and chipped almonds on top of the batter. 1 tablespoon. SIMPLE SPONGE CAKE Eggs. Corn-starch. 1 cup. sifted. Before baking. and beat again. letting it rest on . Now fold in the flour and starch. This produces a delicious crust. gently. 1 scant cup. 1 cup. which have been mixed together.
% cup. 11^ cups. Lemon extract. i^ teaspoon. 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. the cake is stretched by its own weight. NUT SPONGE CAKE Eggs. beating all the time till cool. 1 teaspoon. 2 tablespoons. pour into the yolks. Lemon Sift the flour juice. English walnuts. The quantity given will make a small loaf cake. fold in carefully in regular order the sugar. and the flour. 1 rounded cup. . of the eggs to a stiff and sugar several times. Vanilla. Beat the yolks of the eggs tiU thick. beaten. Water. when it can easily be taken Thus suspended from the bottom of the pan. 1 scant cup. Boil the sugar in water till it will spin a thread.CAKE 229 two dishes till the cake is cool. Flour. add the vanilla and lemon extract. 6. When well . Bake in a moderate oven. FAYOEITE SPONGE CAKE Eggs. Sugar. Flour. 7. 14 cup. layers. Granulated sugar. the well-beaten yolks of the eggs. or two out. 1 cup. ground.
and lastly stir in the stiffly beaten whites. 2 cups. juice. 1 cup. Flour. and two tablespoonfuls of lemon juice. 2 cups. Add the water and the lemon juice to the sugar. and pour over the stiffly beaten whites. 1. Lemon Salt. Starch. Flour. Bake in a large dripping pan. stirring in carefully. 14 cup. Mix the flour and the starch. Water. Turn onto a cloth. boil a few minutes. and bake in a medium oven. then one half of the flour. add sugar gradually. 1 cup. ANDERSON'S CAKE Eggs. Beat the yolks till very thick . the other half of the whites. then eggs. flavor. spread . and heat. mix all together. in which the wellbeaten yolks have been folded. trim the edges. Sugar. 8. 5. Oil. Lemon. SPONGE JELLY CAKE Eggs. Then add flour and oil alternately. Fold in one half of the whites of the stiff .230 VEGETARIAN COOK BOOK the flour with the walnuts Mix . 1 cup. beaten very the grated rind. and lastly the remainder of the flour. 1 teaspoon. Bake in tins lined with greased paper. Sugar. 1/4 cup.
grated. 5. Stir together. Sugar. Flour. Sugar. Care should be talcen to have a slow. 2 cups. Drop onto oiled pans in pieces the size of a walnut. Bake a light brown. 2 tablespoons. Smooth with a knife dipped in water. CRmiB COOKIES Stale cake. Cream. l^ cup. Walnuts. . 14 cup. and add the flour and almond meal. 231 it roll and roll up. Beat the eggs stiff. Molasses. add the lemon rind.CAKE with the evenly. 1 cup. oven. allowing plenty of room between. jelly. ALMOND MACAROONS Egg Rind of whites. Using the cloth makes and set aside to cool. three or four inches long. and beat very stiff. 4. 1 lemon. Wrap in the cloth. even heat on the If the cake is overbaked it wiU not roll well. and spread on crackers one inch wide by Bake a light brown. Ahnond meal. mix. put in the sugar. chopped. 1 quart. 1 cup. Eggs. 1. 1 scant cup. MARGUERITES Egg white. partly beaten.
and cook in double boiler. the beaten yoLks of the eggs. the beaten whites. 2 cups. gradually add the hot milk. and spice if desired. and flavor to taste. Salt. and bake. Milk. LEMON FILLING Eggs. 1 scant cup. Flour. CEEAM FILLING Cream. 1 Sugar. Vanilla. Seedless Lastly put in raisins or chopped nuts may also be used. 1 cup. and add to the well-beaten whites. stiff. 2. 6. the cake very fine . Crumb CEEAM FILLING NO. Eggs. Sugar. season with the vanilla. color. Lemons. When cool. the cream.232 VEGETARIAN COOK BOOK add the molasses. 1-3 cup. Mix the dry ingredients. 1 cup. 2. sweeten. NO. . add the eggs slightly beaten. 2 Egg Beat the cream until whites. 2. spread with a spoon on a greased pan.
all Maple sugar may be dissolved in water and The egg whites should be beaten is the time the sirup being poured on them. i/i 2. BOILED ICING Egg whites. Cook in a double boiler. stirring constantly until it thickens. and pour over them while hot the maple sirup. Allow to cool before using. Beat the egg whites stiff. Boil the sugar in water until it will spin a thread. 2. Water. then pour slowly over the well-beaten whites. beaten whites. which should previously be boiled until it will spin a thread when a drop of it is di^awn between the fingers. beating all the while. MAPLE FROSTING Maple Egg sirup. Sugar. 1 cup. whites. then pour it over the . and the rind and juice of the lemons. . 1 cup. treated in the same way.CAKE 233 Beat the egg yolks until thick add the sugar. cup.
BAKERY AND BREAKFAST DISHES .
are of varying degrees of thickness. is accomplished by means of the to expansion of incorporated air. when it is called to be a drop batter. these proportions are subject to many modifications. beaten. the resulting substances would be hard and compact. It will remain a batter until too stiff when it becomes a dough. or by a combination of both methods. to obviate and porous. may be poured in a continuous stream. supplemented by quick cooking before the gas has a chance and to make them light to escape. by the generation of gas within the mixture. as a mixture heats in cooking. Doughs. unfit for this. we must resort This other processes. ranging from those just stiff enough to be handled. If the ingredients in batters were simply mixed and cooked slowly. for various reasons. which like cream. one full measure of flour to one scant measure makes a pour batter. speaking. although. Consequently. Still thicker batters. Air at seventy degrees expands to about three times its volume when exposed to the temperature of a hot oven. Hence. human digestion.. are called pour Any batter is a pour batter until it is made so batters. two full measures of flour make a drop batter and three full measures make a dough of liquid . incorporated (237) . Thick batters are stiff that it breaks or drops in the pouring. BAKERY AND BREAKFAST DISHES Thin batters are about the consistency of thin cream. Generally to those which may be rolled thin as paper. like batters.
and this can only be determined by the use of a thermometer. kind of flour. baking powders. Some An earthen bowl is better than tin or granite. may require a higher temperature. giving the desired lightness. . climate. and any amount of good common sense. one must exercise care in beating. Experience altitude. quickest and surest way to become proficient in the art is to place yourself under the tutorage of a good bread maker. and by the gas obtained by the union of an acid with an alkaline carbonate. When eggs are added to the mixture. a good oven. as in making whole wheat gems.238 VEGETABIAN COOK BOOK Air is incorair expands. by adding eggs to the beaten mixture. Variations must be made according to locality. Ten or fifteen cents will buy one which will record 120 degrees. pure water. the best of flour. in as in the use of order actually to incorporate and retain the air. To insure the best results. as in popovers. the glutinous consistency of the albumin they contain assists in retaining the entangled air. porated or enclosed in batters by beating the mixture thoroughly. and other conditions. LIGHT BREAD In bread making it is necessary to have first-class yeast. as the material should not be allowed to localities reach more than 85 degrees ordinarily. In batters made light by the admixture of air. as it is not so subject to change of temperature. which is sufficiently high. the temperature should be the same throughout the process. The is a necessary teacher in this as in any other work.
thus deteriorating in both taste and nutriSoak the yeast a few minutes in a little tepid water. or flat- By means warm of a kettle of hot water. and keep it warm overnight. warm bottom of the box. and beat in warm in pieces one half of a . and the sponge is likely to fall before morning. cover. bound about with several thicknesses of newspaper. Into a warmed mixing bowl put a pint of water at 95 degrees. and your hands warm.— BAKERY AND BREAKFAST DISHES 239 fol- Of the many methods of making good bread. A box of suitable size. kneading board. the lowing has been chosen by the writer: dry yeast cake. a pint or more of warm water to the sponge. Have the flour. Add to taste. and turned over to rise again. irons. If an extra fermentation is desired. Return it to the warm bowl. Some bread has a strong yeasty taste. The sponge will be light and warm in the morning. Break use a whole cake but it will be noticed that the (not hot) flour until the batter flatten readily. and partly filled with hay. Proceed to make a stiff dough. The more fermentation. it may be lightly worked down. makes a warm closet for bread sponge. and keep it warm until it has risen to twice its original size. Cover the box with enough paper to insure success. Add the soaked yeast cake. salt and add a spoonful of sugar. if but should not be removed until the room in which the kneading is to be done is warmed to at least 90 degrees. in the until morning. and knead it until smooth. the more the nutri- . bricks. so it will clear the board without any sprinkling of flour. tion. straw. is so stiff that it does not Beat until smooth. or excelsior. the batter may be kept no room in the house is warm enough.
which melts and covers the food portions. When thoroughly baked. to use in soups. . is at least thirty-six hours old into and dry it in a cooling oven. it is ready for the bread. but may be moistened and covered with fruit sauce. The bread should be carefully watched. It should not it. be eaten hot. and turned if necessary to insure even baking. If the oven is hot enough to brown a spoonful of flour on its floor. used with . and be placed in contact with a hot part of the and warm. hinders the action of the digestive juices upon them. The bread should not be packed away until thoroughly cold. the sunPut it in an oven of sufficient heat to shine. It is best eaten dry. which are difficult of digestion and the addition of butter. Should any part of the loaf have a pale surface at the end of an hour. Dry and toast to a nice brown. it may be removed from the tin. and slightly oil the top of each. have them oiled Very slightly knead and symmetrically form portions of dough half the size you wish your finished loaves to be.240 tion is VEGETARIAN COOK BOOK lessened. or any dressing desired. CROUTONS Cut sliced stale bread into cubes. and continue to keep them warm. especially if butter is The hot bread forms into doughy pellets. When ready for tlie tins. ZWIEBACK Cut bread that rather thick slices. oven to brown. brown it through and through. or mnd. lay the loaves on a cloth in front of an open window. milk gravy.
TZ^rT" the board. TooTT "f ness. Cream. uake bZ . until twice its ongmal size. % Salt. 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. form into a loaf.. Water. Stir into it fourth of a teaspoonf ul of salt and one half of a teaspoonful Coyer with a clean napkin. cup.^*^ "'"^ ""''"' '" ""^ ''''i! % cup.. pu to nse at a temperature of 120 degi-ees F.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. 3 cups. about ad/. about half-inch squares squares. ("Emptyings" is tt old^ashioned name. m^'in wari white flour to make a of sugar.) In a warm place. p" a e dmde them Wia into in a moderate oyen. and add to the rising. It will be light in SIX or seyen hours. and place in the baking tin. and place on a "* ™'''' "°<^ '^^^P ''t 120 degrees P. Pour it into a warm crock rinse the pitcher with a cup of water as warm as 120 degrees F.
is held between them. have the dough of double thickness. Oil. 1 quart. . Grind in a vegetable mill. and jelly. and rub well. cut in strips. 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 . or Beaten Biscuits Pastry Salt. bake. flour. using a coarse die.242 VEGETARIAN COOK BOOK UNFERMENTED BREAD Sticks^ Rolls. about half an inch square. about % cup. These are usually Beaten biscuits are made dough out in a large roll about one and one and cutting transversely about one inch thick. Water. then add enough water to make stiff dough. Roll out on the molding board to the thickness of a lead pencil. round out the edges. cut with a cookie cutter. perforate with a fork to keep from blistering. 2 tablespoons. served about three inches long. Spread with crusts to be used for and invert one on another. The the top may be ornamented by cut- . and make a hole in the center by forcing the thumb and finger together while the dough rolling the by half inches thick. Add the oil and salt to the flour. JELLY TARTS Roll out good pie paste as for pie crust. of this is represented elsewhere in this book) If rolls are desired. and roll with the hands until round.
and the yolks of the eggs. ing. 1 2-3 cups. Eggs. and bake in hot RICE GEMS Cooked rice. 4. gradually lastly irons. Salt. Eggs. beat well. % Salt. Soak the bread crumbs for a few minutes. 2 cups. salt. Flour. CORN GEMS Corn. 1 can. add the beaten whites of the eggs. Milk.BAKERY AND BREAKFAST DISHES ting several holes with a thimble. add the the ground corn. and milk together until foamadd the gluten meal. 3 cups. li/^ cups. salt. 1/2 cup. . gives an opportunity to 243 of tarts The preparation make use of scraps of pie paste. Milk. fold in the beaten whites. GLUTEN GEMS Milk. Salt. 3 cups. Gluten meal. Beat the egg yolks. 6. beating all the time. and bake in hot irons. Bread crumbs. cup. 3. Eggs.
Sifted flour. Bake in hot greased oughly. and beat thorBeat into this enough sifted flour to make a batter that will pile slightly when poured. Milk. about 2 cups. the rice and flour. Break the egg into the milk.. Salt. A if tablespoonful of cooking is oil may be added to the milk a richer batter desired. 11/2 cups. ll^ cups. 1 tablespoon. oil. GEMS OR PUFFS (PLAIN) Milk. GRAHAM FRUIT GEMS Graham Egg. CORN-MEAL GEMS Make same and a little as plain gems. Bake in hot irons. 1. gem irons in a brisk oven. but use one fourth corn-meal sugar. which have been previously mixed and lastly fold in the beaten egg whites. add salt. flour. Gluten. Cooking Egg. 34^ cup. 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. if desired. and beat until foamy. ^ cup. 244 VEGETARIAN COOK BOOK Beat the egg yolks. . 1. Seedless raisins. add the milk.
mix the seedless raisins with the gluten. 245 add milk. GRANOSE PUFFS Eggs. beating well.BAKERY AND BREAKFAST DISHES Beat egg well. Milk. well- buttered gem pans. filling them about half full. . . Sugar. % 3. Salt. 14 cup. add the eggs. gradually add- ing the flour. . and beat in bake in hot irons. Salt. Use one fourth to one third whole wheat or graham and proceed as for plain gems. WHOLE WHEAT AND GRAHAM GEMS flour. level teaspoon. Eggs. 4 cups. then turn at once into hot. 4. and gradually the remaining milk. Beat vigorously for a few minutes. 2 cups. POPOVERS Flour. Bake in rather hot oven. one at a time. Butter. and beat again. from twenty to thirty minutes. Granose flakes. and pour on slowly enough of the milk to make a smooth batter. 1% cups. Mix the salt and flour.
Corn-meal mush. rolls. Mix thoroughly. then two more cups granose flakes. and add half of the stiffly beaten whites of the eggs. EoU out. Sugar. Flour. CORN-MEAL ROLLS White Salt. beaten biscuits. and bake. 2 cups. Perforate with a fork. Add sufficient flour to the salt and the coconut to the cream. . salt. y^ cup. and lastly the Drop into an oiled pan or into round rest of the whites.246 VEGETARIAN COOK BOOK Beat tlie yolks of the eggs with the sugar until light. and a little shredded coconut sprinkled on top. Cream. or enough to make a Knead well. then add the salt and two cups of granose flakes. about 3 cups. or stiff dough. % To well-cooked corn-meal mush add the cream and and the three cups of flour. and form into sticks. and bake a light brown. gem irons. filling them heaping fuU. and cut in desired shapes with a pie marker. Salt. about 4 cups. They may be iced. % cup. COCONUT CRISPS Shredded coconut. Cream. and then make a stiff dough. flour. and bake. 2^ cups. cup.
New Mix Orleans molasses (good). 4. as desired. eggs. Flour. and fold into the mixture. % cup. Put this in a covered dish immediately. 1 cup. 2 cups. flour. CRACKERS Crackers may be made from any of the unfermented bread mixtures by rolling the same out in sheets. Salt. and milk. White Eggs. the meal. about 3 cups. BOSTON BROWN BREAD Yellow corn-meal. Graham flour. % cup. separate the and mix the yolks with the other ingredients. and bake. 1 teaspoon. cream. Beat the whites very stiff. mashed. and flour to make a stiff dough. Cream. and perforating well with a fork to keep them from blistering. Salt. Milk. which should not be thick. and steam for three or four hours. . enough rolls. Form in the shape of sticks. To the mashed potatoes add the salt. or beaten biscuits. flour. Cut into desired shape.1 j BAKERY AND BREAKFAST DISHES 247 POTATO ROLLS \ Potatoes. 1 cup. i/^ cup. molasses.
. CORN FLAKE DROP CAKES Eggs. and beat again then put in the corn . Salt. cup. . Milk. 4 cups. 3. Eggs. 1 cup. Sugar. Serve hot. Corn flakes. and add to the flour. and a small portion of shredded coconut. 2 tablespoons. Eggs. % % beat well flakes Cream the eggs add three tablespoonfuls of hot water add sugar. Sugar as desired. 1 cup. 1 teaspoon. drop on hot greased pans. and yolks together. irons four minutes. and bake. Flour. Rub the oil into the flour thoroughly. Salt. 1 tablespoon. Sugar. Fold the whites of the eggs in last. Sweet cream. 3 tablespoons. VEGETARIAN HOT CAKES Bread crumbs. Bake in oiled wafR. cream. 6. Mix the salt. 1 teaspoon. . 5. Salt. . package. Cooking oil. 1 cup. sugar. 248 VEGETABIAN COOK BOOK RICE WAFFLES Eice flour. Coconut.
Salt. griddle. Mix thoroughly. 2 tablespoons. and bake as for hot and bake in the oven. Add sufficient milk. together the bread crumbs. salt. Salt. Add the stiffly beaten whites. heated to 140 degrees or 150 degrees. Drop on an oiled griddle. cup. beat into this cream. to make a thick pour batter. White corn-meal. Cream. and beaten yolks. cakes . . Eggs. and into this beat the yolks of the eggs. % % pound. Force the nuttolene through a the salt. 1 cup. 3. NUTTOLENE CAKES Nuttolene. as hot milk renders cakes soft and GREEN CORN GRIDDLE CAKES Corn. fold in the well-beaten whites. fine sieve. Butter. y^ teaspoon. 1 can. Flour. 4. Eggs. y^ cup. or drop in hot oiled gem pans. Be careful not to have the milk scalding hot. and bake on a soapstone sticky. Milk. flour.BAKERY AND BREAKFAST DISHES 249 Mix thoroughly and sugar. 3 tablespoons. Serve with jelly sauce. and bake on a soapstone griddle.
and if too stiff. pour the hot milk over all. Corn-meal. flour. and sugar. ficient boiling . 1 tablespoon. NO. salt. Break the eggs. Eggs. Bake in a quick oven thirty minutes. and separate them add the yolks to the meal. 6. add suf- water to make a stiff dough. Salt. Flour. 2 cups. . let cool. and beat five minutes. Put the meal into the mixing bowl. CORN BREAD WITHOUT BAKING POWDER. and lastly the stiffly beaten whites. then the beaten yolks. 4. 1 cup. add a little cold milk. Boiling water. Beat the whites. 2 cups. put in the butter and salt. Mix together the meal. 1 Eggs. and turn in the batter. Boiling milk.250 VEGETARIAN COOK BOOK CORN BREAD WITHOUT BAKING POWDER. Plave ready a hot oiled baking pan. 2 Sugar. Salt. Butter. 3 cups. NO. stir in the butter. 1 teaspoon. Let cool. and add them to the batter. 14 cup. size of egg. Butter. Corn-meal. and stir weU.
2 cups. about 3 cups. Sugar. Eggs. isfactory. Water Mix the corn-meal with a little salt. Butter. and bake in a moderate oven. Take three cups of the sponge as bread. as will stir conveniently (if ready to mix up stiff. 1 rounded tablespoon. Butter. sired. scald with sufficient water or milk to batter. if not stiff will be sticky). Salt and sugar as desired. It may be made into deeper loaves. 3 heaped tablespoons. 1 tablespoon. let rise inch deep. or milk. A tablespoonful of melted butter may be added less if desired. Spread about one half inch thick or on a baking sheet . it is as stiff made too stiff.BAKERY AND BREAKFAST DISHES 251 CORN BREAD NO. 2. eggs. 3 cups. measured thirds corn-meal set for making wheat when light. Corn-meal. Add To this add a mixture of two flour until it and one third enough. melted. Flour. the bread will be dry. but soft and sugar if demake a stiff enough to spread easily with a knife. but they are not likely to be so sat- HOE CAKE Corn-meal. and butter. the sugar. 3 Sponge. till Put about nearly an half an inch deep in greased pans.
and bake in a brisk oven. 2 cups. GEORGIA PONES Southern corn-meal. Sift the meal with the sugar and salt. 1 tablespoon. When perfectly smooth. Stir constantly. may be turned over so that both sides will be evenly baked. it If the cake bakes fast on the bottom. Boilmg milk or cream. drop in large spoonfuls on a cold buttered baking sheet. that the meal may not lump. Pour over these enough boiling milk or cream to make a stiff drop batter. 1/2 teaspoon. The pones should be browned on top.252 VEGETARIAN COOK BOOK till or pan. . Salt. Sugar. and bake slowly crisp clear through.
hominy. In cooking grains in the form of porridges. Cook five hours. this..CEREALS Grains portions. and when boiling add the oatmeal. and the length of time varies according to the varying proportion of gluten in the grain. the shorter the time required in nicely with fruits. (255) . stirring occasionally until the grain does not sink to the bottom. Put the water into a double boiler. grains. it may then be set into the outer boiler. keep them boiling. The larger the percentage of cooking. pearl barley. 1 cup. but hangs suspended in the water. Water. 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. In cooking coarse etc. Grains combine either and may be cooked or served with fruit or fruit juices. OATMEAL Oatmeal. Boil imtil it thickens. Replenish the water in the outside boiler from time to time with The cooking should be continuous. as cracked wheat. starch. 1 quart. and finish in a double boiler. which should be placed on the range where the water will boil rapidly. they should whip so that the grains be introduced into rapidly boiling water. beating with a batter may be thoroughly mixed with the water and be free from lumps. may be considered perfect food in themselves. place on the range. boiling water. If the inner part of a double boiler has been used.
place in the oven a few minutes. stirring once or twice to prevent sticking. the rice.256 VEGETARIAN COOK BOOK ROLLED OATS Rolled oats. Leave in the colander. 1 cup. WESTERN STYLE Rice. Cracked wheat. and cold and boil till tender. Place in the outer boiler. place on when boiling add salt and cracked wheat. and finish in a double boiler. 1 cup. Salt. Put the water into a double boiler. Water. and the bottom of the colander will not touch. CRACKED WHEAT Water. 1 teaspoon. and cook constantly for four or five hours. 1% cups. so that Cover. place on the range. 4 cups. and set into another pan. 1 quart. the water through a colander. pour over the rice first . the range. and Put the water into the inner double boiler. add two or three quarts of boiling water. Wash salt. RICE. Salt. Drain off all and then hot water sufficient to wash off the starchy water and separate the grains. Boil rapidly until the grains do not sink lifted when the dish is from the range. Boil until it thickens. and when boiling add the rolled oats. 1 tablespoon. Cook four hours. .
salted. Boiling water. cover. the corn-meal. and finish cooking in a double boiler. and steam one hour. seeded. continuing to begins to thicken then cook three or four hours in a double boiler. or in another vessel con- taining boiling water.CEREALS 257 RICE WITH RAISINS Rice. 2 cups. teaspoon. salt to taste. and beat till perfectly smooth. 1 cup. BROWNED RICE be browned in the oven until it is a strawadd three cups of hot water to one of rice. 3 cups. Raisins. 4 cups. then may does not scorch or get too brown. % Put in an enameled pan. Corn-meal. Care must be taken in browning that it Rice color. Into the salted water stir till it stir . Water. Salt. CORN-MEAL MUSH Salted water. 17 . i/^ cup. Stir the flour into boiling water. 1 cup. boil for five minutes. GRAHAM PORRIDGE Graham flour. 1 cup. and cook one hour. set in a double boiler.
Water. 6 cups. using four or five parts liquid to one of cream of wheat. If milk is used. boil for CREAM OF WHEAT Cook as directed for farina. until done. or com-meal as for thick mush. it should first be simmered or scalded in a double boiler. place on the range. Heat slowly on stove. Salt. weU washed. BROWNED MUSH Cook farina. Then place in a double boiler. Put the water Let it into the inner part of a double boiler. cream of wheat. 1 cup. and then placed on the range. and when boiling add salt and farina. Put cold water into inner boiler. then cook in double boiler about six hours. FARINA Milk or water. and cook one hour. In this way the mihi will not be so liable to scorch as if it was put on the range at first. Thus rule will apply to all grains cooked with milk. 1 cup. stirring all the time. 5 cups. pour one and one half inches thick into . two or three minutes. and the milk will boil almost immediately. and add pearl barley. boil thirty minutes.258 VEGETARIAN COOK BOOK PEARL BARLEY Pearl barley. Farina.
Corn-meal. When well set. Serve with maple sirup. add the corn. Sage. 269 and allow to cool at least ten hours. When well cooked. cut into slices. and serve. Empty out on a board. 1 can. Corn. and cook thoroughly. place in the outer boiler. and brown in oven. Put the salt and the sage in the water. it seeded. Croutons. . IV2 quarts. roll in bread crumbs. and cut in slices about one half Roll in bread crumbs. Stir in well. let cook half an hour longer. lay in a greased pan. cool. Serve with sirup. oil inch thick. stir in the desired quantity of washed.CEB£ALS greased bread tins. after it has cooked one half hour. GRAHAM PORRIDGE WITH DATES Set as for plain graham porridge. 1 cup. BROWNED KORNLET Water. Salt. . and bake. 1% cups. sprinkle with or melted butter. and bring to a add the corn-meal as for mush. When thoroughly boil. two thirds of which has first been ground in a vegetable mill next add the croutons. place in a greased pan. chopped dates. and pour into an oiled pan to cool.
Salt. Heat the liquid. and put the corn into two quarts of cold water. V^ pints. salt and granola. 2 cups. 1 pint. granola. all the time. and serve with cream. GEANOLA POEEIDGE Granola or fruit nuts. in which has been dissolved may . Salt. Milk. blow out the chaff. 1 quart. Shell enough to fill a quart cup. 1 quart. and sprinkle in carefully This does not need the gluten meal. rejecting any portion which have small or ill-formed kernels.260 VEGETAEIAN COOK BOOK GLUTEN-aHANOLA MUSH Boiling milk or water. add the and serve. Mixed gluten and Cook fifteen minutes. HOMINY OE HULLED COEN Select sound. Seedless or seeded raisins or chopped dates may be added as desired. cook until set. bright ears of corn. add salt. Gluten meal. Heat the milk. stirring to cook after it is set. 1 cup. GLUTEN POEEIDGE Milk or water.
or pineapple.CEREALS one level teaspoonful of concentrated are at hand. . More of the soda than of the lye is required. Cook vigorously until. or baking soda slip off. and served as a substitute for milk or cream on flakes or other cereals. Do Pour to not serve until the salt has penetrated each kernel. that all the hulls it Eub thoroughly be removed. lye lye. in several waters. Immediately remove the corn into cold water. let it be added taste of the Corn thus prepared is excellent eaten plain. Cook rather slowly until tender. blue- berry. is needed. may Let stand overnight in plenty of water. If during the cooking more water hot. and put into cold water. grape. but the consumer will decide what he will use for sauce. and rub the corn in the hands remove any hulls remaining. thickened with corn-starch. 261 If wood ashes made from them will answer the pur- may be used. FRUIT DRESSING FOR CEREALS Such fruit juices as strawberry. may be heated to boiling. the hull will readily pose as well. blackberry. off most of the water. Salt to taste. if pressed between the thumb and finger. Rinse.
Flour. do not expose it to such fierce heat that the bread will be burned or singed. Butter. or egg toast or with hot salted water if for In either case. are prone to appease their appetites. and should be crisp and brittle.TOASTS Toasts are uniformly and properly regarded as a break- and when properly prepared are wholesome. not hard. Zwieback should be used as the foundation of all toasts. 6 cups. gravy. Under this head a few kinds of toast will be given. It should be toasted as far through as possible. and appetizing. nutritious. in and out again. and far more conducive to health than the fried mushes and griddle cakes with which fast dish. In using zwieback for toast. Singed bread is not toasted bread. While it is not an exhaustive list. 1 heaped teaspoon. 1 tablespoon. although ordinary toasted bread can be used. Toasted bread or zwieback. it will include sufficient to suggest others so . see chapter dishes. the toast should be dipped quickly fruit. on bakery and breakfast MILK TOAST Milk. many equally good. so as not to absorb too much liquid and become mushy. (265) . In toasting bread. inexpensive and otherwise. ZWIEBACK For directions for preparation of zwieback. it may be moistened with hot milk if for cream.
Arrange artistically on a platter. Heat the cream over. in . 1 quart. to boiling. add salt and flour moistened with a little milk. and dip into this slices of toasted bread or zwieback. and serve with cream sauce. 6 cups.266 VEGETARIAN CPOK BOOK Heat the milk and butter in a saucepan over tlie fire. when CREAM TOAST Cream. and thicken with flour rubbed smooth cold milk serve on moistened zwieback. Pour what remains over the toast. place on saucers. dip slices of zwieback into hot milk for an instant. Let boil. BOSTON CREAM TOAST slices of bread. Zwieback. cover. Salt. and send to the table hot. 3 teaspoons. Place these evenly on top of one another. and cut in two lengthmaking four pieces. CREAM GRAVY TOAST Rich milk. and cut again cornerwise. remove from the fire. Flour. Toast two wise. Milk. . into long triangular pieces. trim. a little Heat the milk. boiling. pour hot cream and serve.
1 quart. press the celery through a fine colander.TOASTS 267 NUN'S TOAST Eggs. raw. or 1 cup cooked. heat. Salt. 1 cup. and pour over moistened slices of zwieback. Parsley. LENTIL AND TOMATO TOAST Lentil pulp. serve on . is Cook the chopped celery in water enough that when tender it will be almost dry. gravy. 2 teaspoons. Mince the hard-boiled eggs and parsley. . season. Egg whites. 2. Cream gravy. 3 cups. and thicken with the flour salt to taste. add to the cream gravy. 2 cups. and pour over moistened pieces of zwieback. i*^" Tomatoes. moistened zwieback. minced. and pour over the beaten whites of the eggs. SNOWFLAKE TOAST Milk. CELERY TOAST Cream it Celery. Mix well. and add is to the cream gravy. Heat the milk. Drain off what juice left. Flour. hard-boiled. strained. 2 cups.
Lentils. Then brown on a hot buttered griddle or thick-bottomed frying pan. 3. AMERICAN OR FRENCH TOAST Eggs. lay four or five pieces of asparagus on pour a spoonful of white sauce on the bottom end of the stalks. NUT GRAVY TOAST •# Dress moistened toast with nut gravy as given under sauces. ASPAEAGUS TOAST Prepare as for stewed asparagus. Mix well. . and add the milk and a salt. a piece of toast. Beat the eggs thoroughly. season. 2 cups. and add to zwieback moistened witli hot milk. 3 cups. 1 cup. strained. slice to ing each and dip into the mixture. Bread. Moisten and butter it. little Slice light bread. Salt. Milk. allowabsorb some of the milk.268 VEGETARIAN COOK BOOK CEEAM LENTIL TOAST Cream gravy. Butter. and serve hot with jelly. and serve.
protose. 1 tablespoon. PROTOSE AND TOMATO TOAST Tomatoes. and salt. CREAM OF TOMATO TOAST Prepare dressing as directed for cream of tomato and serve on fresh toasted zwieback. PROTOSE TOAST Protose. Add salt to taste. water. Press the hard-boiled eggs.TOASTS 269 TOMATO TOAST Dress moistened toast with tomato sauce as given under sauces. 2 cups. Hot Salt. % cup. 1/4 pound. Flour. sauce. Brown minced the flour in the oil. fine. Eggs. protose Cook slowly for ten minutes. Salt. and tomatoes through a fine colander. 2. strained. or use strained tomatoes thickened with flour or corn-starch. Oil. Protose. . heat and serve. 1 quart. add hot water. 4 tablespoons. hard-boiled.
Strain off the juice. Salt. and serve on cream toast. BERRY TOAST berries. . Cream.270 VEGETAJEilAN COOK BOOK NUTTOLENE TOAST Nuttolene. heat. 1 teaspoon. 1 quart. blackberries. Y^ pound. Cream gravy. CREAM GRAVY PROTOSE TOAST Prepare as for nuttolene nuttolene. add cream and and thicken j add to moistened zwieback. as may be used strawberries. blue- for toasts. using protose instead of PEA TOAST Peas. 1 cup. EGG ON TOAST Prepare soft poached or scrambled eggs. 2 cups. Parsley. and add with the minced parsley to the cream gravy. Any canned fruit. Press the peas through a colander. salt. etc.. toast. Press the nuttolene through a sieve. Flour.
sweeten. GRAPE TOAST Heat the grape juice. 2 Take the desired quantity of bright fruit juice. well heated through. 1 Peel some nice bananas.TOASTS 271 and thicken with corn-starch to the consistency of cream. . The juice should not be too this slice some ripe bananas. as strawInto Boil. beat NO. thick. and slightly thicken with cornstarch and flour serve on moistened zwieback. SULTANA TOAST little Stew sultana butter. BANANA TOAST berry or cherry. and reheat till the berries are boil. Serve as other fruit toasts. and thicken with corn-starch. and rub them through a fine up with a little cream. NO. and raisins in a little water. serve on moistened zwieback. Serve on moistened toast. BANANA TOAST colander. but just so that the banana will appear suspended in the juice. season with a slightly thicken with corn-starch. and serve on moistened toast. Stir in the berries. . Serve cold.
rubbed through a colander and make a nice dressing. 'v^Tien the apples are put into the colander. Moisten the toast. APPLE TOAST Fresh stewed apples. and pour over some of the sirup and some of the marmalade. The apples may be flavored with lemon. Sugar. PEUNE TOAST Prepare as for apricot toast. except that the dates should Walnuts may be added. 1 tai)lespoon. or mixed with grape or cranberry sauce. Beat the whites very stiff. be poured into a saucepan and boiled into a sirup. the liquid may sweetened. 3. this. Serve a spoonful or two of APRICOT TOAST In making apricot marmalade. toast. DATE TOAST Prepare as for apricot be steamed. 2 cups. using prune marmalade. and boil it down into a sirup. Egg whites. and stir in the hot prune pulp and sugar. save the juice by itself. Serve on slices of zwieback which have been dipped in hot water. not boiled. and the toast moistened with the apple sauce over all. .272 VEGETARIAN COOK BOOK PRUNE WHIPPED TOAST Prune pulp.
serve on moistened zwieback. reheat. Toast these in a slow oven. In serving this.TOASTS 273 CHERRY TOAST Seed and stew cherries. serve on moistened zwieback. sweeten. With having rough melted from by the edges a a cutter made quart tin can. PEACH TOAST Stew peaches. cut ened with corn-starch. cut a circle. place the toasted bread on the dish. the juice of which hgis been thick- From a two-pound loaf of white bread. and remove its center by means of a small cookie cutter. press through a colander. and slightly thicken. and FANCY FRUIT TOAST slices. and the juice around the outside. and pour the fruit into the hollow center. 18 . and serve with whole fruit.
Salt. the bread into cold milk. 3. CARROT SOUFFLE! Carrots. SWEET OMELET Eggs. and add the sugar and a few drops of flavoring. or to a rich brown. till hot oven. and add mix the yoUcs with the Turn into a hot oiled omelet pan. 2 slices. S0UFFL:E3 Powdered sugar. 2 tablespoons. II/2 cups. put in a medium Serve quickly on being removed from the oven. gether. Flavoring. and add the soaked (277) . Onion. Stale bread. Beat the whites until you can turn the plate bottom side up withPour the beaten whites and yolks toout their falling. Put into an oiled baking dish. stiff. and mix thoroughly. and bake done. beating just enough to whites. Milk. Beat the yolks of the eggs as light as possible. Crumb minutes . salt. 4. and dust with powdered sugar. mashed. Serve at once. Bake in a moderate oven till a golden brown. 1 tablespoon.OMELET SOUFPLi: Beat the whites of two eggs very the yolks. and let soak a few squeeze out most of the milk. Eggs.
Garnish with pars- Serve at once. carrots. Fold about one third over with knife. Put into an oiled pan. then toss out on hot platter. and place on range. Any kind of marmalade may be used in place of fruit. cook till light brown on the other side. . and pour enough of this to make one omelet.278 VEGETARIAN COOK BOOK bread to the egg yolks. into a hot. and onion. PLAIN FRENCH OMELET Break the eggs into a dish. salt. greased omelet pan cook on hot stove run knife or spatula . Add the liquid and the salt to the eggs. so that the uncooked part can When light brown. and bake in a moderate oven. 4. and fold in. . turn. FRUIT SOUFFLE A very stiff. whip lightly with an egg whip or fork. or cream. and chopped apricots or peaches. 4 tablespoons. As soon as they begin to set. beat lightly. ley or watercress. Beat the whites of the eggs very stiff. turn into a hot oiled skillet. the one third fold will be underneath. so that omelet. milk. delicate souffle is made of whites of eggs beaten adding a tablespoonful of sugar to two whites. lift the edges of the run under next to and the bottom of the skillet. Salt. "Water. PLAIN OMELET ^ Eggs.
Butter. 1 teaspoon. until smooth. and the boiling milk. sugar. Eggs. fold in the beaten whites. beat the yolks of the eggs a . greased individual dishes in a quick oven. see chapter and serve hot. Cooking Mince the protose fine. Salt. 2. For lemon honey.EGGS 279 under first one side. on puddings. and fold over. flour. salt. 1 dessert-spoon. of the omelet. Corn-starch. and then another. cup. PROTOSE OMELET Protose. % Sugar. Cream. Double one third part over. LEMON OMELET Eggs. % a thin oil. sprinkle powdered sugar on the top. Flour. Boiling milk. invert on hot plate. 4. slice. and serve. and bake in Mix the corn-starch. ten minutes. Parsley. thus allowing the uncooked portion to run underneath. at the same time tilting the pan to the side where the knife is inserted. and cream. minced. spread lemon honey on half of each one. beat and add the beaten yolks of the eggs. Lemon honey.
adding one tablespoonful of Serve at once gluten to eggs and milk before beating. Cook a few minutes. GRANOSE OMELET Same as plain omelet. VEGETAEIAN COOK BOOK and stir the minced protose into them. adding two tablespoonfuls of cream instead of milk. Insert a knife between the omelet and the pan. and with a sudden turn of the hand fold the omelet in two. stiff. RICE OMELET Same as plain omelet. Put a little oil into an omelet pan. APPLE OMELET Same as plain omelet. . and when hot pour in the mixture. Beat the and stir into the protose. Serve on a hot platter at once. Cook in a hot oven two or three seconds. not GLUTEN OMELET Same on a hot as plain omelet.280 little. add a little minced parsley. only adding one tablespoonful ' of cooked rice to eggs and milk before beating. platter. Serve with a tablespoonful of well-seasoned apple sauce. whites into a froth. and one or two tablespoonfuls of granose before beating. Serve hot. mixed with an equal amount of beaten white of egg on side of platter.
and when ready to the other half over it. lentils. granose. gluten. folding in one tablespoonful of asparagus tips. put a layer of baked ripe tomatoes on one half. which have been nicely seasoned. placing one dessert-spoonful of lightly braized onion on the omelet just before folding. and fold Serve with or without a tomato gravy.. Serve on a hot platter at once. as preferred. GREEN PEA OMELET Make as for plain omelet. peas. nuts. folding one tablespoonful of French peas with a little thick cream sauce over them. olives. minced may be used in omelets. rice. Serve on hot platter at once. Serve at once on a hot platter. fold. OMELETS Onions. . etc. ASPARAGUS OMELET Make as for plain omelet.EGGS 281 OMELET WITH TOMATO Prepare a plain omelet. ONION OMELET Make as for plain omelet.
slightly whipping them with an egg whip or spoon. Salt. using nice. POACHED EGGS Take fresh eggs. Into an oiled skillet containing one tablespoonful of cream or milk. 2. break the eggs. Stir to prevent sticking to the bottom. minced. scramble (soft. com in place of protose. SCRAMBLED EGGS WITH ONIONS Prepare as for scrambled eggs with protose. SCRAMBLED EGGS WITH PROTOSE Cream or milk. then add protose. break Let the pan . Protose. medium. Salt. as only fresh eggs poach them into a pan of hot water. Serve at once on hot platters. desired. omitting and substituting minced parsley.282 VEGETARIAN COOK BOOK SCRAMBLED EGGS WITH SUGAR CORN Prepare as for scrambled eggs tender with. Fresh eggs. also to mix thoroughly the egg with Salt. SCRAMBLED EGGS WITH PARSLEY protose Prepare as for scrambled eggs with protose. 1 tablespoon. almost boiling. using one teaspoonful of lightly braized onion in place of protose. and serve on hot platters at once. or hard) as the protose. 1 tablespoon (for one person). nicely. protose. and serve at once on liot platters.
on the range where it will not boil. parsley. garnish with watercress or Serve while very hot. set on back of range for two minutes. that has been slightly moistened. not soaked. Serve on a platter. put a few spoonfuls on a plate. POACHED EGGS ON GRANOSE Heat granose in the oven a few minutes. hard. or water. fifteen FLOATED EGGS Take two fresh eggs separate whites from yolks. POACHED EGGS ON TOAST Serve poached eggs on light browoi or fresh toast if slices of zwieback.— two minutes for . preferred. place them in a dish of boiling water. CURDLED EGGS Bring a kettle of water to boiling point. then drop in eggs. and leave for eight minutes. milk. and place poached eggs on top. poach as desired. being careful not to break yolks. leaving in water minutes instead of eight. and cook till set as desired. Serve in cups. Meantime beat the whites . medium. two minutes.— EGGS set 283 soft. JELLIED EGGS Cook the same as curdled eggs. four minutes for hard. three minutes. five minutes. medium. with hot cream.
salt sprinkle with chopped parsley. place a yolk in the center of each. SHIERED EGGS Grease the shir pans. BAKED EGGS IN TOMATO CASES From ripe. and bake . These are made expressly for shirring eggs. sprinkle with set. medium-sized tomatoes remove the stems.284 very VEGETARIAN COOK BOOK stiff. CREAM SHIRRED EGGS ful of rich as desired. garnish with parsley. salt. Prepare eggs as for shirring. and serve. and bake Serve at once. and bake in a moderate oven until the eggs are These may be if desired. and drop the eggs in. mold them in a soup bowl. set in oven. pour about one tablespooncream over them. break an egg into each one. and with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato. . and add a small piece of butter. Place them in an oiled granite baking pan. till the eggs are medium done. salt. adding a small portion of thin tomato sauce before cooking. Serve at once. TOMATO SHIRRED EGGS Prepare as for plain shirred eggs. Set in a moderate oven. 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. Then place them on a large platter. and float the molds on boiling water two or three minutes till nicely set.
DAIRY DISHES .
This may be flavored and sweetened as desired. may begin to COTTAGE CHEESE Cheese made from sour milk contains protein element. and lose its The milk nutritive value. Rapid cooking is likely to cause As soon as well curded. — squares. Care should be exercised not to beat too long. or the butter separate. This helps to give uniformity of texture. but an advantage is gained by passing a knife through it so as to cut it in fail signally in Many making this article.WHIPPED CREAM That satisfactory results may be obtained. and then be skimmed beHeat it slowly fore any attempt is made to heat it. with gentle stirring. the cream to be whipped must be quite rich. preferably in hot water or in a moderate oven. until the curd forms and separates from the watery whey. also spoil its palatableness. just as the curd begins to form. and should be allowed to thicken. and beat with a batter whip or a dover egg beater until of the desired consistency. The milk should not be stirred while cooking. lumps and a stringiness not altogether agreeable. Cool the cream to a temperature of 64 degrees or less. A short method is to pour boiling water into the lobbered milk. and is much of the preferable to the cheese of com- merce. it should be poured into a strong (287) . which to is more pleasing than have some parts hard and others soft.
until it and wheys off. Heat . the cheese will be vastly improved Ity passing through a colander or an ordinary meat mill. none too long for it to remain quiescent. STERILIZED MILK Milk it is is so liable to be infected with disease germs. It may added to it a portion of salt. a pleasing variety. add a little more juice. Add the lemon juice warm water. and proceed as for other cheese. parsley. 2 tablespoons. or in a warm to the buttermilk. 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. Sweet milk may be readily curded by the addition of lemon juice. Served with a garnish of lettuce or other green. set in Then drain in a cloth. BUTTEEMILK CHEESE Buttermilk. it is more wholesome than that article. as minced onion. Lemon juice.288 VEGETARIAN COOK BOOK Overnight is then have but loose cloth to drain without pressure. 2 quarts. If the whey is white and milky. One cup stirred into a gallon of warm milk will usually gather all the curd. it gives Used in place of common cheese with macaroni. and the whole formed into balls or other shapes. place. ness. that much the safest plan to sterilize it before using. Various seasonings may be added. or other herbs. and more curd will form.
pour into glasses. the milk should be and cooled quickly. and cool rapidly. For some purposes it has an advantage over ordinary milk. Put aU at once. CONDENSED MILK Condensed milk is prepared by a vacuum process by which much of the water is removed by evaporation. it is poured from one dish to another for a few minutes. Some Be authorities favor cooking the milk that as it may. 1 pint. Remove. and serve 19 . finely chopped. Sugar. seal tightly. heated. 2 tablespoons. in a two quart glass jar. Such milk is usually wholesome. Ice. 1 cup. the cooked taste. 1. 'Egg. It can be prepared for use by adding from one to five parts water. it will be likely to have less of into the inner boiler containing the milk. If. for thirty minutes.DAIRY DISHES the water in an outer boiler to the boiling point. pour into shallow pans. as it has to be sterilized in the process of canning. Flavor. when cool. MILK SHAKE Milk. shake vigorously for several minutes. it 289 and set and cook over a hot fire until the albumen rises to the top in the form of little bubbles.
2 tablespoons. 1 quart. and add the rennet. which should be previously dissolved in a tablespoonful of water. JUNKET Milk. and beat the jelly. 1 quart. Stir quickly. Dissolve the sugar in the milk. Let it stand until it thickens. pour and when firm put in a cool place. do in five to ten minutes. which should be about blood heat. 4 tablespoons. tablets.290 VEGETARIAN COOK BOOK RENNET BLANC-]\iANGE Milk. Powdered sugar. Rennet Sugar. 1/^ cup. again. Rennet tablet. whites. 6. cover with a meringue. Pour the milk into the dish and add one rennet tablet dissolved in a small quantity of water. stirring quickly minute. which should be at blood heat. haK which it will YOGURT Yogurt NO. 1 quart. 1 Milk. add the sugar. Currant jelly. or 100 degrees. into a dish. Egg Beat tbe whites of the eggs stiff. Then set in a cold place until time to serve. tablet. from which for about a it is to be served. 2. Rennet tablets may be purchased at any drug-store. i/^. 1. then gradually beat into it Dissolve the sugar in the milk. . Flavor to taste. Before serving.
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.
and cut comerwise in four pieces. lay crisp lettuce leaves on half of these. While cooking. cero. add salt. invert the others on the lettuce leaves. Salt. lettuce leaf in each sandwich. and press the pulp through into the nut cero. and sprinkle of celery salt if and serve with a NUTTOLENE OR NUT LOAF SANDWICHES Prepare nuttolene as for nuttolene cheese. spread (301) . I/2 Lettuce.NUT CERO SANDWICHES Nut pound. 2. spread on thin sliced bread. add an equal quantity of minced protose or nuttolene. Press the nut cero through a fine colander. NUT AND EGG SANDWICHES Prepare eggs as for scrambled eggs. press together. and spread bread. Arrange tastily on a smaU plate on which has been laid a crisp lettuce leaf. slice into the colander. wash firm tomatoes. on slices of thin and cut comerwise. to taste. Fresh tomatoes. cook until set and remove add celery salt and lemon juice . press slices together. Bread. desired. on thin sliced bread.
BEAN SANDWICHES Spread thin slices of bread with nut or dairy butter. Spread thin sliced 1 bread with mayonnaise dressing. CRESS SANDWICHES NO. and fill with protose rubbed smooth with a fork and seasoned with salt and lemon olives juice. and fill with bean puree with which lemon juice has been mixed. add a little warm water. 15. and then sprinkling it with finely chopped nut meats. celery if desired. and make a fiUing by grinding the dates and walnuts together in a vegetable mill. and .302 VEGETARIAN COOK BOOK NUT AND JELLY SANDWICHES Very palatable sandwiches may be made by spreading bread with jelly. Spread thin slices of bread with nut or dairy butter. salt. Grated onion. If the mixture is too stiff. Seeded raisins or figs may be used if preferred. or minced may be added DATE SANDWICHES Dates. y^ cup. PROTOSE OR NUT CERO SANDWICHES Spread bread with nut or dairy butter. Garnish with olives. Walnuts.
OLIVE SANDWICHES Mince seeded olives rather fine. Remove the crusts from thin sliced bread. 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 serve. salad. MOCK SALMON SANDWICHES butter. 303 well-washed watercress which has been cut in half -inch lengths. and serve at once. add salt.SANDWICHES add crisp. COTTAGE CHEESE SANDWICHES Proceed as for other sandwiches. cheese. or keep under an earthen dish or a moist cloth until ready to serve. slices. and spread with nut or dairy butter Press or mayonnaise. 2 Mince equal quantities of nuttolene or protose and and mix with enough mayonnaise to spread well. and then with the minced olives. CRESS SANDWICHES NO. . the slices together. spread with made as directed for cut cornerwise. watercress. and spread on the bread. filling with cottage PEANUT SANDWICHES Dilute nut butter with water and lemon juice.
Blanch the almonds. and proceed as for other sandwiches. Salt. salt. Sage. a nice way of using up small fragments that could not well be used in any other manner. Salt. These sandwiches may be fiUed with Spanish slices of rice. % ^ Onions. Lemon oven. Nuttoiene. chowders. and serving on a platter covered with a hot cream or brown gravy. add the sage. . and mix weU. HOT SANDWICHES Prepare as for ordinary sandwiches. juice. Proceed as for other sandwiches. cup. olives. juice. pound. and toast to a light brown in the Mix with and grind in a vegetable mill with these the salt and lemon juice. trimming the crust from the edges. 14 pound. I/2 cup. macaroni preparations. or This is hot roast. Seed the tose . OLIVE ALMOND SANDWICHES Olives. Almonds. and mince with the nuttoiene and proand lemon juice. Protose. Lemon Bread. grated onion.304 VEGETARIAN COOK BOOK OLIVE NUT SANDWICHES Olives. 1 cup. olives. seed the the almonds.
SANDWICHES 305 SALAD SANDWICHES Cut stale bread into thin triangular slices spread with mayonnaise and the desired salad. protose. celery. 20 . . lima bean. macedcine. FRUIT SALAD SANDWICHES a filling. put a leaf of lettuce in each sandwich and over all pour mayonnaise dressing. or vegetarian chicken salad. such as egg. beet. Proceed as for salad sandwiches. using fruit salad for and golden salad dressing instead of mayonnaise.
NUT PREPARATIONS .
PROCESS NO. is called blanching. The other varieties are difficult to The best variety blanch.NUT BUTTER Nut butter can be easily made in the home. a dripping pan. and place on a perforated shelf in a mod- Allow them to bake slowly for about one hour. '• 1 into Put a layer of peanuts about one half inch deep erate oven. Scorched or burned peanuts are unfit to use in any form. they brown very quickly. straw-color. There are three ways of cooking them. namely. palatable nut butter. The baking process is the easiest way. but care should be used not to scorch them. They are easily blanched. of peanuts for making nut butter is the Spanish shelled. hence can not be made in the home. baking or roasting. When nels begin to crack and pop. but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce. and (309) should be watched closely. and do not make good butter. Removing the skins from the nuts after they are shelled heated. Peanuts and almonds are the nuts most suitable for making nut butter. boiling. until they are a light brown or Shake the the ker- pan or stir the peanuts every few minutes. and steaming. . Peanuts can not be blanched unless they have been thoroughly To properly cook peanuts is the essential thing to produce a healthful. This can be accomplished if care is exercised.
they are not so bum. When This can be done by rubbing them in the hands. as they do not a make good day or two after they are cooked. Drain. spread them out at cool. them brown. ALMOND BUTTER butter. forming a bag. PROCESS NO. Another good device is a screen made of coarse wire. Boil them from three to four hours. butter is more difficult to make than peanut on account of the difficulty in removing the skins. have cooked sufficiently. Grrind butter when when left fresh cooked. they have become quite Rub them until the skins are loose. or with a piece of cloth with the ends folded together. then grind them through a mill. in a coarse bag. then blanch as described in process No. Dry heat does not loosen the skins of almonds as it does Almond those of peanuts.310 VEGETAEIAN COOK BOOK A to satisfactory way to cook the nuts is to full. soak them in boiling . spread out on tins. or what is better. removing defective ones and foreign substances. 2 Thoroughly heat the nuts in an oven. fill a tight covered dish about two thirds place in the oven. To blanch almonds. The chaff can be removed by using a fan. Look the nuts over carefully. When they once. until they are tender. but do not let Allow them to cool. and they retain their flavor better. or by pouring from one dish to another where the wind is blowing. Cooked this way. blanch. and liable shake occasionally. 1. and thoroughly dry them.
PEANUT MEAL Heat the peanuts sufficiently to remove the skins. and put them done. or in a slow oven with the door open. a time. if the almonds are first-class. grind through the mill loosely adjusted. Dry the kernels in a slow oven until they become thorcrisp. but do not brown them. oughly dry and taking care not to burn them. bowl one half the amount of butter required and dilute with an equal quantity of water. Blanch and look over. Then grind in the nut butter This makes excellent butter mill tightly adjusted. £^ A good plan is to rub the meal through a NUT BUTTER FOR THE TABLE Put into a l^ for the meal. it adding a until it is little at thoroughly with a fork smooth and Enough water should be used . taking care not to brown them. the skins will crack and the kernel pop out. flour sieve. through a colander. If it is not fine enough. and afterward pass through the mill again more tightly adjusted. spread out to dry. until perfectly dry. Place on tins or on a cloth stretched over the stove. beating light.NUT PREPAEATIONS . Boil or steam them until tender. If the mill is too tight it will grind the nuts into butter. 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. Then grind them through a loosely adjusted miU. Put on tins suspended over the stove. When perfectly dry and hard. taking care to have them quite dry when Drain off aU the water possible.
make the proper A wire whip or potato masher is an excellent utensil for mixing. . Sugar. 1 teaspoon. . Use peanuts that have been baked enough that they have a raw taste. large perforations rub out all loose and dry slowly in a warm place. and turn again into the colander. Salt. on the stove. then dilute with the remainder of water. Add enough add salt. set water to the peanut butter to emulsify it as for table use. spread on a pan. 1 quart. 1 pint. which should have rather sugar. Hot water. NUT CREAM Peanut butter. and let will not stand about ten minutes in a colander. Egg. it is then ready to serve.312 to VEGETARIAN COOK BOOK consistency to spread nicely. Nut butter does not keep long when mixed with water. CRYSTALLIZED PEANUTS Peanuts. then roll in sugar. A little salt can be added if desired. and bring to a boil. 2 tablespoons. stir well into the peanuts. Beat the egg slightly with two tablespoonfuls of water. 1.
jars. using of sugar. salt instead Care should be exercised not to leave too much If not for immediate use. place in fruitsalt on the nuts. and screw on the covers tight. and let the kernels stand in boiling water until the red skins will slip off fingers. TO BLANCH ALMONDS Remove between the the hard shells. when pressed .NUT PREPARATIONS 313 SALTED PEANUTS Prepare as for crystallized peanuts.
FRUITS AND THEIR PREPARATION .
sauce. filled with ice. (317) . and sprinkled with sugar. stewed. with cream.FEUITS AND THEIR PREPARATION not the intent of this chapter to exhaust the consideration of the topic of fruit and its service. red. Nectarines: plain. (See strawberry salad. steamed. stewed. cut in halves. stewed . and served with cream. sliced or baked. Currants. and musk. Grapefruit. and casabas: cut in suitable pieces. and sirup. sometimes stewed. Huckleberries: plain. sliced with cream. baked. sliced with cream. as salad. Figs : plain . but to It is drop a few suggestions that wiU the bill of fare. sliced with powdered sugar. Apples: plain. served. stewed. served plain. Peaches: plain. Cherries: plain. fast assist the reader in varying first at Fruits are usually served last at dinner. Green gage plums: plain. Pears: plain. black. sliced. and served with cream. Melons broken — cantaloup. stewed. stewed. with cream. Bananas plain : . and served with cream and Apricots: plain. Grapes: plain. sauce. baked.) Date^: plain. seeds removed. and Spanish melons. or white: plain. Oranges: plain. stewed. break- and lunch. stewed. salad. Blackberries: plain. sliced with cream . stewed. puree.
No harm comes from cooking sound cores and skins. slice the apples. 1 cup. Strawberries: plain. and material may be saved by the following method of stewing apples: Wash the fruit. Maple sirup. Pineapples: fresh sliced. stewed. MAPLE APPLES Apples. APPLE SAUCE Much time. Prunes: fresh. If they were cooked in very little water. and prepared as nectar. salad. cut in quarters. . or stewed with apples. Quinces: usually served as preserves. red and black plain with cream : . Water. canned. and remove only a small portion of stem and blossom ends. Easpberries. 1 cup. stewed. stewed*. and thus a trifle more of pulp be saved. with cream. Peel and water. Pomegranates cut in sections and served plain seeded. re- move decayed portions. effort. stewed.318 VEGETABIAN COOK BOOK Plums: plain. mix the maple sirup and the and pour over the apples. diced. grated. crushed. and sweeten. 4. the portion remaining in the colander may be moistened. bake under cover in a medium oven. . : . until tender and dark brown. Pass through a fine colander.
medium on the stove until it comes to a boil. remove the apples. sprinkle with sugar. place in a granite pan. then place in a oven. and bake in a slow oven Pears too green to be eaten raw. add sugar set . invert another until tender. lay and cover with water. pan over them. quarter. add water. core. cut in halves. bake up very nicely this way. in granite pan. and boil down and pour over the apples before BAKED APPLE SAUCE Pare. cover with an inverted pan. and core tart apples or deep granite kettle. tender. place in a bean pot and water. BAKED APPLES Wash and core apples which are free from defects. and bake in a slow oven. remove cores. sprinkle with sugar. The amount of sugar and water and the length of time required for baking will depend upon the variety of apples. boil in grape juice until the juice to a serving. and cover. . BAKED PEARS Select firm tart pears. and bake slowly until tender and dark red. and thick sirup. BAKED QUINCES Pare. and proceed as for baked apples.FRUITS AND THEIR PREPARATION 319 GEAPE APPLES Pare and core tart apples.
place the prunes in a kettle with dance of If cooked too fast they will break up. Add the yolks to prune marmalade. and simmer slowly for several hours. and bake as directed for pears. reserving nish. enough of the glasses. force out the and then press through a colander with medium- sized perforations. and brown. Cover with meringue. then fold in the beaten whites of the eggs. STEWED PRUNES Cover prunes with warm water. the dirt is liable to settle to the bottom several hours. 2. Vanilla. remove stones. latter with which to gar- Serve in . stir well. or pouring prunes and water into a colander. either lifting out of the water with the hands. the juice from stewed prunes. cups. and thus remain with the prunes. 2 Eggs. If the water is simply poured off of the prunes. When an abuncold water. PRUNE MARMALADE Remove seeds. well washed. Serve with cream. of the kettle. PRUNE WHIP Prune marmalade. flavor and sweeten to taste. and allow to soak for Rinse well in several waters.320 VEGETARIAN COOK BOOK BAKED PEACHES Pare.
place in granite pan. remove seeds. dig out the eyes. FBUITS AND THEIR PREPAEATION 321 MUSKMELONS WITH SLICED PEACHES filling Divide smaU muskmelons. and remove the add sugar. core. slice thin. and allow to stand at least two hours.. when cool. sprinkle with powdered sugar. SLICED ORANGES all the white pulp. sprinkle with sugar. A little grape juice may be added if desired. slice lengthwise. also the pulpy core from each end. and set in a cool place for an hour or so. and chill by with cracked ice. when sliced thin. and but water. or break off with a fork. the remainder. BAKED BANANAS Peel. and bake in a medium hot oven until tender. . fill with sliced peaches. little Wash thoroughly. They may also be baked in their STEWED BERRIES Some make 21 a mistake in stewing berries too long. cover with sugar. add sugar to taste. Just before serving. Peel. sprinkle with powdered sugar. add a skins. and serve. and remove reject a thin slice PINEAPPLE Slice off the outside. little hot water.
to remove may have adhered to them. pour into a colThe juice ander. that the eggs of insects may be destroyed. corn-starch. peel. and pack in tight boxes or paper sacks. changing the water frequently.332 VEGETARIAN COOK BOOK STEWED EAISINS Soak the all dirt raisins in that warm water for a time. DRIED FRUIT When drying fruit. and stew until tender. which is sound and not and lay on racks in the sun or in a Turn occasionally. may be slightly thickened with TO KEEP LEMONS If it is desired to keep lemons fresh. slice. if to nothing worse. place them in a vessel of cold water in a cool place. and rinse well. select that overripe. and are exposed to dust and flies. and be thoroughly heated before storing. bring to as high a temperature as can be done without injury. If soaked several hours. but they are open to at least two objections. Many dried fruits are in the market. They are usually sulphured to improve their appearance. dried. AU dried fruit should be washed before cooking. When thoroughly very slow oven. Fruit dried at home should be carefully protected from dust and flies. cover with cold water. . it wiU require but little cooking.
FRUITS AND FRUIT CANNING .
better then the required amount of sirup. FRUITS AND FRUIT CANNING Many if not all ripened fruits may be eaten uncooked but since they do not continue through. etc. than is necessary. and cook the fruit in another. and it seems scarcely possible there can ever be any better. Slow cooking is much better than rapid boiling. the jar will mix them. To overcome to be palatable. put into the jar. It should be washed sufficiently to remove all sand and dust. Different methods are employed. locality. or. put in A some fruit. we wish to preserve them for use at such times as they can not be obtained fresh. though the fruit should reach the boiling point just before canning. years ago there was the choice of only two common methods. and combine them just still. The (325) . This may ' ' be done in various ways. changes it to invert sugar. according to kind of Frequently much more sugar is used fruit. Boiling the sugar with acid fruit.. should be that it latter method requires so much sugar is the most popular In these times of improved methods. canning fruit method of preservation. ' This pound-for-pound preserves. and few movements of Always choose the best quality of fruit. thus lessening its sweetening properties two and one half times. ' Fifty — drying and making ignored. unless it were that access might be had to the fresh article the year round. this and still have the fruit sweet enough as they are to be make a sirup in one kettle. the year.
. way to do this is to re-cook it once or laore One good on as many- successive days. or two dish pans. seal them. and the fruit gradually heated to a thoroughly cooked condition. answer the same purpose. filled There are steam cookers in which the jars with the fresh fruit may be placed. folded cloth in a broad but shallow pan. one as a cover. covered wash-tub. cracking jar. Sugar may be added a few hours before the meal. when the sirup may be added. A common wash-boiler. It is well to replenish the jars while in the water. and granite to be preferred. if cloth be laid in the bottom and between the jars to prevent breakage. b¥it in high altitudes it is several degrees lower. is A a convenience.326 VEOETAKIAN COOK BOOK is boiling temperature at sea level 212 degrees . though a few of the latter are needed for the re-canning of what left may is be from the large fruit funnel ones. Large jars are more economical than small ones. and any deficiency be supplied from another jar. Not much water placed in it. In case of a "spill" or a waste. room is Moreover. The amount of sugar necessary for palatabiUty does not materially aid in the keeping of the fruit. but it must be gradually heated after the jars of fruit have been Be careful not to expose the hot jars to drafts. It is well to set the jar on a wet. is required in these vessels. hence greater care must be taken to keep the fruit from spoiling. there need be little Be cautious about fragments of glass. and thus can economized. sugar is usually less expensive in winter than in the height of fruit canning season.
until just soft enough to pass through a colander or sieve. the fruit should be removed from the can immediately on opening. attention should be given it. If any juice Should there be a exudes. be sure there is a crack or other break To make sure there is somewhere. TOMATO CANNING Probably no fruit is more abundantly canned than tomatoes. they are excellent. If tins must be used. they should laid on. Peeled. sliced. Try this method of preserving tomatoes: Thoroughly wash. and cook.FBUITS AND FRUIT CANNING 327 and let them stand until partially cooled. and they supply a place not held by all fruits. not make a favorable combination. foamy appearance. and remove all imperfections. and the If old ones are used. and canned in the ordinary way. invert the jar of fruit on a clean dry shelf to remain until cold. but do not be anxious about hubbies." and that is sterilized if the work has been properly done. and every household should have an abundant Tomatoes in glass are much superior to those in tin cans. running something to the jar by using it round and round. Return to the stove. Acids and tin do supply. The steaming be done with the rubbers in place. for they are only "air. boil for a . Cut in two or three pieces. which will retain the skins and seeds. fitted to the work. lightly covers determine whether they are well examined to be critically or bailing may cover edges may be pressed like a knife-handle. adding little or no water. Any uneven no leak.
and pour on The string will be an assistance in rethe melted wax. Tomatoes canned in this way are always ready for soups. Large bottles with well-fitted corks answer an excellent purpose if closed with sealingwax. Have the cork cut off even with the bottle. sirup cans may be filled. gravies. moving the cork when the bottle is to be opened. as a bottle. and closed much the same . and fasten over it and around the neck of the bottle. loop a strong but rather fine twine under the cork. and put in jars.328 VEGETARIAN COOK BOOK few minutes. Occasionally the cork is drawn into a bottle. To prevent this. toasts. If one does not object to the use of tin. and to be used in many other ways.
ICES AND SHERBETS .
When left (331) . juices be substituted. The texture of fruit more or less granular and icy. one should provide one 's self with a grain sack and something with which to break the ice. more like wet snow. A 2 x 4 about two and one half handle. There are many freezers on the market.ICES AND SHERBETS fresh fruit is These are mostly made from water. A freezing. that it is difficult to believe that there is no cream in give ice is often them. occasionally turning the sack. Place the ice in a sack. sugar. or corn-starch have been added to more body to the preparation. but the one having a double motion is the most satisfactory. feet long. To prepare the ice. and the juice of fruit. the pure fruit juice water. Sherbets are practically the same as fruit only that gelatine. and hold the open end in the hand while you strike with the bludgeon in the right. mixture which seems sweet enough before found to be lacking in sweetness after is If a rich fruit ice or sherbet desired. with one end prepared for a is desirable. may be used without the addition of any ice. If the sugar is boiled with the water. Or an iron pipe of the same length may be used. it As fruits vary in sweetness. egg whites. will be freezing. a finer grained ice will be the result. or pulp wh^ch have been canned jellies may Fruit may be dissolved in hot water and then frozen. is advisable to test the mix- tures before all the sugar or sirup called for in the recipe is added. When not obtainable. The sherbets are often so much like the cream ices.
others one of the former to Too much salt causes the finished seven of the latter. gear. place a cork in the hole in the and throw over all the wet sack in which the ice was broken. it and from pack the freezer. but the cheaper and better. 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. If turned to the cover. 332 VEGETARIAN COOK BOOK sufficiently beaten. the freezer should be turned continually and rapidly until the mixture is hard. pick out the pieces too large for use. Fine coarse is salt will accomplish the desired end.. mil be obtained from finely crushed ice. creamy texture. scrape off the ice. Authorities differ in refer- ence to the proportion of ice and salt to be used. Always turn the freezer to the right. Keep in a cool place until time to serve. and sockets of the freezer frequently If only a small batch of ice is to be frozen. Care should be exercised to keep the bearings. they are liable to dent the freezer. cover the can. product to be coarse-grained. Freezers which are properly constructed have an outlet for water just below the level of the top of the freezing can. empty the ice into a tight box. To produce a soft. remove the paddle. Better results and return them to the sack. the freezer need not be packed its full depth. Some say one of salt to three of ice . oiled. . if the pieces are too large. and not in the bottom as some might suppose. It is possible to freeze a batch of fruit ice with ice and salt left from a former freezing. Mix the coarse salt with the crushed ice in the box. When the mixture is frozen.
and scrape from the knife. 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. If for any reason the freezer does become set. as the scum rises. and set. called curing. sides and bottom occasionally with a Fruit ices served with lady fingers. When the fluid boils. in an effort to turn the paddle. the contents which nearest the outside of the freezing can will freeze and adhere to the side of the can. skim it off. If allowed to stand. "Water. do not bring too much strain to bear on it. kisses. other chapter. 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. Keep the paddle moving. if is allowed to stand for an hour or so after freezing. and it will be found that it will turn readily. for luncheon. 1 cup. Pack the cup in ice and salt as usual. the freezer will and make further turning impossible. but take out the can.lOES AND SHEEBETS lie 3&3 left. Place the water and sugar in a stew-pan. and bring to a boil . and then repack. and set in a kettle of hot water for ten seconds. 4 cups. . thias prevent turning it in the right direction. SIRUP FOR FRUIT ICE AND SHERBET Sugar. or cookies. Under such conditions. some part of the freezer may break.
allow to stand for an hour or so. This same may be served as a sauce for baked apples and other desserts. 3. Sugar. add the water. and finish freezing. 1 pint. cover with the sugar. Sugar. Sirup.334 VEGETAEIAN COOK BOOK cool. 1 cup. 3. . cool. Water. strain. Then add the beaten egg whites. then add the beaten egg whites. % Pick over and wash the berries. then pass through a coarse colander. and freeze until well coagulated. Egg whites. stove. cup. and freeze until well coagulated. and bring to a boil. the sugar to the water. and mash well. Lemon juice. 1 pint. until nothing but the seeds are left. Pour into the freezer. 5. and sirup This sirup can be prepared m quantity and be bottled up ready for use. remove. put in the lemon juice and sirup. "Water. Egg whites. LEMiON SHERBET Lemons. Add move from the STRAWBERRY SHERBET Strawberries. 14 cup. Reand add the lemon juice. 1 quart. and force through a coarse cloth or fine wire strainer. and part of the grated rinds if desired. 1 cup.
1 cup. tablespoon. by sifting chopped . Sugar. The nut meal may be obtained or ground nuts through a flour sieve. 2.lOES AND SHERBETS 335 CEANBBRRT SHERBET Cranberry sauce. 2. Proceed as for strawberry sherbet. % Water. Lemon juice. The water and kind of and lemon juice. 2 cups. cup. 1/^ cup. 1 pint. Lemon juice. Sirup. cool. Remove. adding the beaten ^^g whites and wabiut meal after the mixture has begun to freeze. 2 cups. jelly will alter the proportions of APPLE WALNUT SNOW Strained apple sauce. is and add the lemon juice. Egg whites. adding when the sherbet nearly frozen. Egg whites. Prepare as for apple snow. y^ cup. Place the jelly and the water in a stew-pan. 1 Egg whites. Walnut meal. JELLY SHERBET Jelly. the beaten whites flavor and freeze. set on the and bring to a boil to dissolve the jelly. 1 pint. strain. 2 tablespoons. 2. stove. Water.
1 cup. Sirup. MRS. 1 pint. Stew prunes as for prune sauce. Sirup. stewed. and freeze. juice. . and pour over them the other gredients. 1 pint. and freeze. It will for PEACH SHERBET Peaches. Egg whites. and force the prunes through a fine colander. This is not necessary. 2. 1 pint. Press stewed peaches. 1 cup.336 VEGETARIAN COOK BOOK PRUNE SHERBET Prune juice. 1 quart. FULTON'S FAVORITE Lemon Eggs. but is done to suggest another of the various methods that may be followed. strain off the juice. juice. 1 cup. Sirup. in- Freeze as for other sherbets. mix all together. Whisk up the egg whites slightly with a little of the liquid. be noticed that a different procedure is adopted adding the egg whites than in some of the other sherbets. dried or fresh. Pineapple 3. 2. Beat the whole eggs. through a fine add the sirup. Prune pulp. adding the beaten egg whites as for other sherbets. Egg sieve. whites. % cup.
and press through a fine colander: add the sirup. and beat well. 1 tablespoon. 1 quart. 1 cup. . fill with crushed ice. Heat tlie juice to boiling. the flavor of which should combine well with that of the cantaloup. pour into the freezer.ICES AND SHERBETS 337 CORN-STARCH SHERBET Fruit juice. When cool. Water. BANANA SHERBET Bananas. braided with a little and thicken with the corncold water. When cold. and freeze. Egg whites. remove the crushed ice. . 2. 5. Egg 2a whites. This recipe the mixture. 3 cups. Sirup. 1 quart. Corn-starch. remove all seeds and imperfections. partially frozen. 2. and finish freezing. and fill with fruit sherbet. starch. Pour into freezer and when add the egg whites. 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. Peel the bananas. and set aside to chill. HONEY SHERBET Strained honey.
and adding five egg whites. building up the original shape of the cut melon. fill the slices with the sherbet. and cover well vsdth cracked ice. adding the COFFEE SHERBET Cereal coffee. while holding the center. and Partially freeze. Prepare cereal coffee as for ordinary service. Sirup. remove the red portion. Place the rinds in a pan. Eggs. yolks. Add the sirup and the beaten whites. 3. and egg whites in the usual way. the other half of the fit press the rind well up against it. . rind with one hand. A piece of it greased tin will be found serviceable in accomplishing this. press tin. Beat the water into the honey. although not a favorite. place on one half of a portion of the sherbet. down on forcing out all the sherbet that will not into the hollow of the rind. Double the tin in the then. 2 cups. cool. When ready to serve. 2 cups. of the seeds in such a Press into this a few manner as to make it ap- pear like the original. proceed as for watermelon ice. WATERMELON SHERBET Cut melon in small slices. and add the beaten This may be an agreeable change.338 VEGETARIAN COOK BOOK freeze.
Meltose. Add enough of the water to the malted nuts to make a smooth paste. Place the remainder of the pulp in a strong cloth. Cut the watermelon in such a manner that the edges of the halves are escalloped. Water. 1 cup. fill the with cracked ice. shells Remove the pulp. 2. Strain off such juice as separates from the pulp. dilute the meltose with a small portion of water. and squeeze it until as much juice as possible has been removed. 1 cup. is This recipe given for the benefit of those who find it inconvenient to use cane sugar. MALTED NUT AND MELTOSE SHERBET Malted nuts. 1 quart. Egg whites.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. Crush the pulp so that the juice will separate from it. mix all together. 1 quart. and set aside to cool. ICE juice. Add the sugar . 1 cup. and freeze. Add the beaten whites when nearly frozen. WATERMELON Watermelon Sugar. For others it will be im- proved by the addition of some sirup.
and should be cool place until time to serve. When is cracked ice from one of the preparation. . strain and freeze the Return the plug. 1 cup. muskmelons. shells. squeeze out the juice. Bananas. and juice. OEANGE ICE Orange juice. invert the second to- These can be securely fastened gether by toothpicks. VEGETAEIAN COOK BOOK and freeze. Divide the grapefruit. and strain . Sirup. and serve in the half shells which have been preserved when removing the juice. Lemon y^ cup. half over the If a surprise first. remove the and fill with the frozen desired. with the spoon remove the pulp and juice. Another nice method is to remove a round plug from the stem end large enough to allow a teaspoon to be inserted. The shells should be chilled before filling. 2 cups. Freeze as for other ice. and fill the shells with it. juice. 2 cups. or other fruit can be filled in the same manner. remove the center portion and seeds . left in a GRAPEFRUIT ICE Grapefruit juice. 2 cups.340 to the juice. serve with other fruit as a surprise. ready to serve. and freeze. Sirup. add the sirup.
and proceed in the usual manner. 1 quart. Sirup. APRICOT ICE Lemon ice mixture. 1 pint. Proceed as for apricot spinach coloring. 2 quarts. Green gages. Mix all the in- gredients. stewed. used.ICES AND SHERBETS 341 GRAPE ICE Much depends upon juice used. GREEN GAGE ICE Lemon ice mixture. 2 quarts. it and flavor of the very may it be thinned down with it is. Lemons. the strength rich. add to the other mixture. Press the apricots through a colander. If it is . is ^ can. Add a small amount of . 1 quart. and freeze in the usual manner. Apricots. If sliced pineapple fine. ice. it should be minced very The juice alone is more desirable. sirup or water if not too strong. may be frozen as PINEAPPLE ICE Pineapple pulp and juice. 4.
and freeze. sauce. and add this sirup and the lemon juice to the apples. Add This recipe is not a general favorite. Sirup. dilute with the remainder of the hot water. 3 cups. and mix as for table use. strained. "Water. When smooth. 1 pint. 2 cups.342 VEGETARIAN COOK BOOK APPLE SNOW Apple Sugar. add sirup. salt . PEANUT ICE Peanut butter. cup. the sugar and water. % Lemon Mix juice. Add two beaten if it is desired to make maple sherbet. and bring to a boil then strain and cool. 3 cups. and a small portion of the hot water to the nut butter. 2 tablespoons. 2 cups. The addition of egg whites is of course an improvement. but of nut butter. for various apples. Hot Salt. Water. Mix and egg whites freeze in the usual manner. cool and freeze in the usual manner. water. 1 quart. may be enjoyed by some who are fond . bring to a boil. More or less sugar may be required MAPLE ICE Maple sirup. 2 tablespoons. Set on the stove.
. Simply pour the yogurt in the freezing can. difficult. and proceed as for other preparations.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.
use two spoonfuls of the cereal. CHOCOLATE Sanitas To each two ounces of Sanitas chocolate. adding at the last moment a tablespoonful of whipped cream to each cup. as it contains an injurious alkaloid. and let steep a few The strength and aroma of cereal coffee are developed by long steeping.CARAMEL CEREAL A Substitute for Coffee table- For each cup of the beverage required. Other chocolate is not recommended. (347) . Then remove to the side of the range. 1/2 glass. allow one cup of cold water. It is considered an improvement by some to use two thirds chocolate and one third malted nuts. place over the fire. Sugar. and after it boils. Work it briskly with an egg beater. cook one minute. Let it stand until the chocolate is soft. which in the Sanitas brand is removed by a special process. and boil for ten to twenty minutes. minutes. EGG-NOG Milk. then serve at once. 1 teaspoon.
Strawberry juice. 4 cups. Lemon. strain through a coarse cloth. Raspberry juice. cherry. 6. and raspberry. add one part of lemon juice. and add the milk. and keep on ice until served. Water. 1. and added in its place. Mix all together. The nectar should be served ice cold. mix well. 2 cups. Ice. and add the yolk. STRAWBERRY NECTAR Ripe strawberries. 4 cups. 1 cup. MINT JULEP Sugar. cup. % Boiling water. Mint sprigs. Juice of 4 lemons. sliced very thin. of fruit juices. beat again. FEUIT NECTAE For every eight parts of other fruit juice used. crushed. "Water. and let stand in a glass or earthen jar for two hours. and add the sugar. . Sugar. and garnish with a half spoonful of the white.348 VEGETAEIAN COOK BOOK Beat tlie white of tlie egg stiff. makes a Always include the lemon juice. Flavor to suit. 1 cup. Either part or fruit juice all of the milk may be left out. % cup. A combination very fine nectar. beat. as grape. and sweeten to taste. 1 pint.
Make thick sirup of white sugar. Water. . and lemon ice-cold. LEMONADE onade. 1 cup. and pour into the sirup. crush the mint. % cup. Bring the water and sugar to a boil. 2 Three lemons to a pint of water make a strong lemSweeten to taste. impart a bitter into it. 1 quart. To this add strawberry. Be and the inner white Let stand overnight. and pour over it one cup of boiling water. Sugar. and add lemon and pineapple juices.BEVERAGES 349 Boil the sugar and water twenty minutes. 1 sirup. Let Serve stand five or ten minutes. raspberry. and when cold strain the lemon juice A tablespoonful added to a glass of water makes a perfect lemonade. 1 cup. LEMONADE The best lemonade to exclude all seeds is NO. Serve ice-cold. Pineapple juice. PINEAPPLE LEMONADE Lemon juice. taste. NO. made from lemon Into the careful as they juice of twelve lemons grate the rind of six. strain. skin. juices. cool.
APOLLINARIS LEMONADE Juice of 6 lemons. Orange juice. rind of the lemons. Apollinaris water. and sugar to- and add Apollinaris water. ice-cold. Cracked ice. ice. Rind of 4 lemons. sliced very thin. ^ Cracked ice. Water. Mix gether. 1 cup. the lemon juice. make a When pour into goblets half filled with cracked ice. Boil sugar and water together ten minutes to sirup.350 VEGETARIAN COOK BOOK OEANGEADE Sugar. then add the orange juice. it cool. bottle. 2 cups. 2 cups. Serve in goblets of cracked . and let cold. 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 .
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. 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. NUMBER OF UTENSILS depend upon the size of the household and the extent of work to be done. and be light enough to handle well and heavy enough to be durable. articles first. A large part of the health and comfort of the family depends upon the success of this all-important room.KITCHEN UTENSILS No room in the house or institution requires more care and painstaking effort in the matter of furnishing than the kitchen. A good kitchen outfit is one of the foundation stones of good housekeeping. 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. simple construction. . 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. Kitchen utensils should have a smooth surface.
A tin pie pan will render good service for a time. strainers. of cooked salad dressings. Steel ware. spoons. articles made of wood are serviceable: rolling-pins. graters. strainers. is flavor. tho more expensive and at cheaper in the long run. cake. but in many eases aluminum displacing granite. 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. desserts. flour scoops. can as well be of tin as of more expensive material. dust-pans.. cake tins. funnels. bread tins. Where the granite is chipped it is irreparable. milk pans. but is liable to discolor the crust. as they discolor the food and destroy the first. potato mashers. because of its practicability ties. while a steel kettle can be retrimmed at a small expense. dip- pers. flour sieves. etc. For this and other reasons considered.360 VEGETARIAN COOK BOOK GRANITE WARE For the preparation of fruits. cooking granite ware is is very desirable. WOOD The following molding boards.. articles as steamers. and boxes for meal and bread. measures. chop- . etc. salt shakers. molds for puddings. cutters. TINWARE Such. both in the home and in lasting quali- institutions. we recommend granite pie pans.
corn for cornlet. scrubbing and vegetable brushes. be made by melting off the ends of small can should be selected tin cans on top of a hot stove. While the can is still hot. as cold potatoes.UTENSILS ping-bowls. Experience has . jugs.. choppers may A smooth end. knives. first time. Some of the articles shown accompanying illus- tration should be found in every kitchen. 361 pie markers. rollers for towels. toasters. steels. batter whips. run the back of a vegetable knife around the edge to remove the rough solder. GENERAL UTENSILS NEEDED IN THE KITCHEN dish-cloth. pie. Stone jars for butter. in the nuts. egg beater. ice pick. skimmer. gem pans. cake turner. brooms. can opener. iron apple corer. scales. saucepans. roll bakers. refrigerator. that has been opened on the end not containing the inner After melting off the whole of the circular piece of tin. the small round piece on the other end can be melted off without removing the whole end. Use this chopper on food in a flat pan to keep the food from spreading. Bread. color. etc. legumes. if it is set on a red hot stove for a short time. steel iron spoons. paddles for stirring. and be heated until they are This wiU give the food baked in them a better almost indispensable to a kitchen. A vegetable mill its is This with various dies may be used for grinding onions. beets. For mincing such foods etc. tablespoons. and cake tins should be placed in the oven before using the tarnished. fruit. corkscrew. stale bread. lemon squeezer.
is very pracit. Double boilers of the shape shown in the cut are better .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. see Unfermented For beating large quantities of eggs and many other things. very convenient for removing gem pans. tin The cake shown in the illustration desirable. and such articles from the hot oven. cause the cake can be so easily removed. can be used to strain thin sauces and soups. beresults. article The trough scraper is a convenient ping the dough from the board or table. the batter whip is is indispensable. for scra- as well as clean- There are several varieties of flour ilar to that sieves. used to brush the tops of twois See Pastry Glazing. but one simIt shown in the cut is the most practical. as it can be set over a pie tin with water in or over a large kettle. ing the trough. as well as for flour. tin The same however. For family use the steamer here shown tical. of the uses of the pie marker. can be obtained by placing in the bottom of the an oiled piece of manila paper. The spatula has The peel For one Rolls. is so many uses that a person who once pies. finds out its value. The pastry brush crust pies. A bakery brush such as is shown in the illustration is very handy for brushing up the flour from the molding board. will never be without one.
etc. peanuts.UTENSILS 363 than those with more flaring bottoms. and having a flare bottom. toward the cutting knives. pans similar to those here shown. and practical than the earthen more ware. tomatoes. because they take up less room on the stove. and straining thin gravies. There are many varieties of food grinders. so that there need be no danger of cutting the fingers. The Chinese strainer is serviceable for such work as washing raw rice. sauces. and soups. it is so dif- remove the stems. A soapstone griddle will be found a great aid in pro- Gem . it is an eight very handy for straining soups. It pushing the vegetables to be cut. good results will be obtained. having several dies. The asbestos mat is especially convenient where one is cooking over gas or oil fires. The sieve represented in the illustration is very service- able for removing dirt from such articles as beans. are preferable to the ones having flat bottoms. The one The in the cut is a good one. kitchen equipment is not complete without it. etc. ficult to If the seedless raisins from which this. The metal batter bowl for all-round purposes is is not so likely to be broken. or where one wishes some shown article to cook slowly. The milk-pan the right size to quart double boiler. 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. are placed in strainer is and vigorfit ously rubbed.
An ice pick similar to the one shown will be found to ice. nnttolene. therefore less oil need be used. The vegetable brush is convenient for washing celery. or the egg will spread out too thin. and the A pan used for the preparation else. . of omelets should not be used for anything Shir pans similar to the ones shown. cooked and served with canned peas in the early spring. are or two eggs. By new the assistance of the vegetable scoop. and other vegetables that are to be cooked with the skins on. etc. 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. grasp the handles of both in the right hand. to such a griddle. These. Three brushes are shown on the page of illustrations. The other brushes will be found useful in the washing of pots. 364 VEGETARIAN COOK BOOK ducing desirable hot cakes or in broiling protose. 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. new potatoes. balls of jelly or gelatine With the use of this scoop.. beets. Food preparations are not so liable to stick like. may be prepared for garnishing salads and desserts. made for one The pan should not be too large. imitations of potatoes may be scooped out of large old potatoes. save time and money is in cutting A board. The iron dish-cloth is also a desirable adjunct. are quite suggestive. such as potatoes for baking.
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. wooden . A a much wire potato masher will enable the cook to prepare better article in a great deal less time than with a one.UTENSILS 365 the mincing of parsley. Much time is lost dull knives.
FOOD TABLES .
Atwater. in milk.. or mineral.FOOD TABLES In the accompanying tables of food values. are protein. Carbohydrates include starch and sugar. 24 (369) . much of the carbohy- This is a matter all should understand. the nutritive food elements are classified under four heads: protein. or that which builds muscle and other tissue. it has been found that to nourish the body properly it must be . 0. Gluten. Ph. in a bulletin of the United States Agricultural Department. fat and carbohydrates. and legumin. found principally in wheat albumen. supplied with about five times as drates as of the protein. W. in legumes. for thus much inconvenience may be avoided. According to scientific research. casein. published by Prof. which supply heat and energy. in eggs and meat. fibrin. which contains elements needed to repair bones and nerves.D. and the ash. in flesh.
9 4.4 .8 36.0 2.8 13.1 .8 25.4 14. Butter etc.4 58. .— AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS rood materials (as purchased) 'S 1 ANIMAL FOOD Beef and pork Porterhouse steak 1 "A I Perct.2 .7 .4 86.4 .0 SheUflsh 12.2 1.8 3.2 11.7 Fisli 47. High-grade and medium.3 1.h . pastry.0 27.8 25.8 .8 2.9 .1 34.6 11.0 Bread.1 87.8 23.2 16.2 canned o5.1 14.0 90.4 87.8 .1 64.1 4.1 .3 .3 3.0 90.0 1.0 8.0 87.7 52.4 11.7 8.7 40.7 8.1 2. Perct.5 18.9 78.9 36.7 30.5 1.1 88.4 Wheat flour.2 . etc.7 1.3 85.5 8.4 2.9 .0 72. Brown bread aRefuse.5 4.1 15.4 61.7 24.1 17.0 89.3 9.2 .6 .9 44.9 7.5 27.6 88.0 4.6 88.9 17.4 33.6 7.0 20. .7 36.9 5.9 9.8 2.4 .7 7. ^erct.0 88.9 9.0 10.4 1.6 12.1 10.5 .0 75.4 26.5 Cod Fish.4 11.7 1.3 87.4 12.7 88.1 75.0 13.3 .8 42.1 1.1 .2 10.1 13. 2 1.3 5.6 65. meal.2 62.4 6.5 9.8 53.1 1.2 19.1 1.6 23. Whole milk 11.0 12.0 1.0 "h'.5 91.7 16.6 .3 3.7 19.1 26.6 5.1 2.9 12. etc.3 80.5 .7 65.7 25.9 3. .7 12.7 90.2 79.0 7.8 18.9 .1 42.9 89.0 3.9 71.0 1. 13.4 3.4 19.9 2.9 22.8 9.7 . jjam Poultry 12.7 56. Perct.2 5.0 26.9 74.3 1.8 37. salt 29.3 18.5 41.0 88.3 13.4 35.0 73.8 1.7 oil.7 6.3 12.5 92.2 12.8 .7 35.2 63.1 71.8 88.0 13.5 7.2 16.3 11.4 1.3 5.9 86.8 1.7 1.2 .3 1.1 47. 9.5 21.9 23.7 75.6 90.4 66. 12. Perct. shell.3 1.1 6.5 53.9 4.0 . Macaroni.3 .3 Dairy products. etc.3 43.0 10. vermicelli.5 7.8 4. Perct.4 49.7 .1 11.5 40.5 4.4 10.2 77.7 VEGETABLE FOOD Flour.9 .7 52.1 75.0 9.9 13.2 48.3 71.9 7.0 .9 44.4 40.8 . Perct.2 92. roller process .7 8.6 13.3 54.1 36.0 3.9 1.1 4.1 12.4 34.4 .2 74.
9 59.1 1.4 35. bSuch vegetables as potatoes.2 .5 74.0 50.1 93.§2 1 VEGETABLE FOOD 1 g 1 1.0 20.7 38.8 .8 .7 .0 15.5 73.0 62. Lima.6 64.0 2.0 'is .3 9.0 87 31 10 10 7 4 4 5 3 4 .5 7.0 96.6 55.1 .2 2.9 8. dried Beans. are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared. beets. Tomatoes Soups Celery. Perct Perct Perct Perct Perct.7 4.1 64.5 1.AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS Food materials (as purchased) a '3 .6 7..2 94.6 4.8 .4 87 17.5 1.7 5.6 56.6 2.6 1. edible part 7.0 12..0 .7 .4 . string Beets 70.8 5.2 2.4 .1 .0 100 71 4 3.6 90.1 Honey Sugar.2 95.4 1.1 5. Molasses Candy a 35.7 68.9 .2 1.4 .6 2.9 .5 .9 3.8 2.9 90.4 . 10.5 25.7 75.0 Mushrooms Parsnips Peas (Pisum sativum) dried Peas (Pisum sativum) shel'd Cowpeas.3 9.4 9.3 24.4 1.2 4.0 11.9 5.0 12.6 9.3 .4 .7 70.0 70. skin.9 1.0 88.0 20.7 2.4 1. or chocolate.'6 Cucumbers Lettuce 15.6 19.4 1. fruits.1 .1 4.4 1. etc.0 21. fruit.1 70.4 24 8 7.1 1.6 68.8 9.5 1.2 31.0 77.9 9.4 81.2 92.4 < — (continued) Perct Perct.7 Cabbage Corn.4 .5 1.7 2.4 .9 .9 .2 21.1 .6 1.6 . have a certain amount of inedible material.4 .8 5.1 .1 49. green (sweet).0 20.9 2.7 9.2 . The figures given for refuse of vegetables.1 .8 3.9 2.4 3.0 16.2 63.9 94.0 96 81.0 40.0 3.5 .0 6.2 94.3 .0 22.5 1.1 75. green Succotash .8 24.7 19.1 14.7 2. .5 aPlain confectionery not containing nuts.1 10.4 .9 24.5 6.5 3.7 23.0 1.6 3.1 3. granulated Maple sirup Vegetables b Beans.5 1.7 1.0 81.9 3. dried .6 22.5 1.8 19. Graham bread Whole wheat bread Rye bread Cake Cream crackers Sugars.0 18.4 2.0 6.3 62.5 83. squash.3 1.9 4 5 11 9 11 1 13 6 1.2 1.8 14.8 62.9 66.1 5.0 100.2 . The amount varies with the method of preparing the vegetables. cream of Beef Tomato 6.4 .8 2.1 10.5 88.9 10.5 1.7 .0 30.7 .8 4.1 2. canned Baked beans Peas (Pisum sativum) green 20.6 75. etc.3 69.1 78.3 1. seeds.7 11. and can not be accurately estimated.9 6.9 85.3 Com.3 44.1 1. etc. shelled Beans.1 1.9 60.1 2.0 Potatoes Rhubarb Sweet potatoes Spinach Squash Tomatoes Turnips Vegetables.6 o 52.0 .3 80.8 .2 1.5 9. .1 6.9 .3 61.1 80.7 7.1 .9 7.9 1. etc.6 92.7 53.0 3.0 71.7 19.3 .0 20.3 76.8 .8 .9 .6 1.8 8.4 7.2 .6 13.
2 18.1 95.2 .6 10.9 30. Perct.0 66.7 28. carbohydrates 72.0 11.5 46.6 .1 10.0 46.0 10.8 85.0 7..9 87.2 8.8 31.6 Cereal coffee.4 1.6 1.8 98.8.2 68.3 2.1 58.4 45.5 .0 50.4 31.5 3.4 6. however.8 2.7 5.0 35.0 80. The figures for refuse here given represent. Perct.0 2.3 .2 2.3 14.3 .CI a 'A < VEGETABLE FOOD Fruits.3 .0 6.9 1.0 62.4 56.4 Fruits.8 13.9 57.0 4.3 6.4 3..0 27. The edible material which is thus thrown away.7 . Infusions of genuine coffee and of tea like the above contain practically no nutrients.0 Persimmons.6 57.2 9.5 33.1 29.5 1. the quantities ordinarily rejected.0 .2 9.2 1.6 .6 .7 1.0 Nuts 3.2 19.2 71.2 4.9 4.4 76.0 24.4 13.5 44.8 .6 8.9 70.8 1.8 1. Perct. Pinon (Pinus edulis) "Walnuts.9 1.0 2.2 1.5 per cent.8 .8 13. as oranges and prunes.8 4.4 35.8 18.7 2.7 .9 4. as apples and pears.4 68.3 48.3 25. is here classed with the refuse.5 .0 .7 .8 1.9 12.2 6.0 49.5 .5 9.1 8. infusion (Ipart boiled in 20 parts water )c 48.0 83.3 40.9 58. more or less of the edible materal is ordinarily rejected with the skin and seeds and other inedible portions.5 8.3 10.8 Filberts 52.9 .6.9 21.1 36. English Miscellaneous 62.1 17.2 3.1 2.5 8.6 52.5 7.4 1. berries.6 .3 1.5 "\i .1 2.2 53.8 5.8 14.7 .5 40.1 87.0 96.2 76.7 1. protein Only a portion of the 13.i AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS Pood materials (as purchased) J 2g 1 3 o u ll .5 5.0 2.0 66.4 aFruits contain a certain portion of inedible materials.8 .0 .3 4. _ 2)Milk and shell.5 70.0 648. 25. In some fruits.6 1.3 .1 71.6 76.6 86.9 6.4 .0 59.6 . etc. the amount rejected in eating is practically the same as refuse.1 11.9 5.5 5.9 .3 29. Perct.6 7.2 83.4 25.5 44. edible portion.2 "'\k .3 7.1 .4 5.9 2. Perct. etc. •which are properly classed as refuse.6 .2 .3 25.4.5 1.6 14. and should properly be classed with the waste.1 36.8 63.7 2.4 14.6 3.5 12.6 74.3 37.2 7.7 8.7 7.2 81.7 31. nutrients. seeds.1 .9 4.1 1.5 5. — (continued) Perct.4 .8 14. .6 26.9 14.5 2. enter into the infusion.6 74.5 10.8 5.2 8.5 . cThe average of five analyses of cereal coffee grain is: Water 6:2.1 45.0 .5 6. dried 85.4 . fat 8. as nearly as can be ascertained. and ash 4.5 12.4 1. The average in the table represents the available nutrients in the beverage.1 62. fresh a Perct.2 30.6 1.5 28.3 47.4 1. .4 .2 24.4 16.0 25.2 94. 63. as skin. In others.7 16.1 2.4 .
FOOD COMBINATIONS .
If Squash or custard pie might be served desired to serve a fruit dessert. bringing in variety. at one meal. result from food. a fruit dessert such as berry pie should not be served with a vegetable dinner. Fats with fruits or vegetables. Study the classifications given below. BAD COMBINATIONS Sugar and milk. Milk and meat. such it. in its place. Grains and eggs. For example. Fruit and vegetables. and nut foods might accompany is If a careful study made of this phase of dietetics. Grains and vegetables. macaroni. Milk and grains. 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^ . much good will follow. certain rules in regard to combination should be observed. GOOD COMBINATIONS Grains and fruits. in diet. This instruction applies to but more particularly to the of the bill of fare for the home. but by varying from Therefore such foods as are placed on the table should be those that combine well. it is foods as rice. The weights given in the following table are for one cup of the articles mentioned. not cook We who has the framing recommend simplicity by having many kinds meal to meal.FOOD COMBINATIONS If one would obtain the best its all.
7 mUk 2.8 BUTTEEMILK Protein 4.8 1.1 0.8 0.8 Mineral matter Water 86.1 3.8 0.0 Water 66.9 5.7 Fat Sugar of milk Mineral matter Fat Sugar of 26.0 7.2 CEEAM Protein 2.8 Fat Sugar Mineral matter Water 88.0 SKIM MILK Protein 4.7 3.0 Water 88.8 Fat Sugar Mineral matter 3.6 0.0 .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.
any given amount For the benefit of be- ginners and any table is who wish given. 2 cups of butter 1 pound. 1 ounce. 3% 2% cups sifted flour cups of flour 1 pound. 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 . 2 cups of sugar 10 tablespoons of oil % cupful. 1 pint. i^ cupful.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. 1 pound. as good judgment will tell one that various grains of the same nature. for instance. 1 pound. rolled oats and rolled wheat. 1 pound. It is not to be accurate. 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. the following our purpose to make this list an extensive one. pound. will require the same amount of water. 9 eggs II eggs 1 pint of liquid 1 cup % 1 pint. 1 ounce.
The last four will cook cereal.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. The first seven given in this list are more wholesome when cooked from three to five hours. . properly in one half to one hour.
eoooCai.^a&ed &u&l[e/oi>. Materials for 10 Cents .> 1(0 .s of Fuel Value Iti FOOD MATERIALS t'Ai lO cents Worth.:^^^^ 2. 24'^ciQ^m.00 ?. 60'^-&ualie^ 0)1.71 20 12 16 .53 n 4. 2>b^<ii^iJ0Jtl i. li^£t^. ^cJiZ.65 \Xj\wa)b%^izad IT 2.00 [Mneai ^iou/i/ i^otn^m&cvL/ Hit. 1. xoRoufeg/I/ .56 bcM\X(>iOMa'A s: l>2ib ^jMe/o 25 Ife • . \£x^ . ^tc<m. fat .^^(VI/ lOOO 1.50 &<xhnea£ J^eoad.67 (379) .fe5 (^44^. t«miJ!0.65 <^ (I .fiOwnd aPgfc^.00 Jilce d&faJbea.85 Stanh.00 Lod-^i^.85 dlfjudXarv. nutrient in pounds fuel value in calories Kielliz/ue Fats Carbohydrates cSlls Pounds oF Nutrienij and Ca/oHe. Mnanic! Ccuj^ftw. MaJlOViX- 14 ..: 5. Bl> Qrjyi/l^..50 jp££|-.40 OfWi ^ . .ck<£c? » ztizzzzm: ^^y?^$.dAmecl 10 56 1.45 .' PECUNIARY ECONOMY OF FOOD Amounts of Actually Nutritive Ingredients Obtained in Different Food Amount of Protei.
GENERAL SUGGESTIONS .
ice with paper or flannel sheet to keep from (383) . grease To make water bottles. To prevent new enameled ware from the inside with butter before using. cool place. To remove the disagreeable odor of onion from the hands. roll it in manila paper and then in a In baking potatoes. The addition of a small amount of sugar to field peas improve them and make them almost like garden peas. To keep celery. If by mistake eggs are boiled longer than intended. vases. add cut lemons to the water. and then rinse well. A novel method is to cut off a narrow paring all around the potato.GENERAL SUGGESTIONS Add corn will is "'^ a little milk or lemon juice to the water in which to be cooked. will have off one end. In baking custards and other preparations where it is desired to set one pan inside of another with water between them. so that the steam an opportunity to escape. drop them in cold water. rub them with freshly mixed mustard. it will be found convenient to use an iron dish-cloth to separate the two pans. cut cloth. and shake well. Keep in a dark. Wrap melting. They will then come out more mealy and dry. cracking. Allow raisins to stand in boiling water for a few minutes if you wish to remove the stones. and allow to remain for half a minute. and the like look clear.
yet not done to excess. or the crust will be tough. Roll it out about one half inch thick. and mark it off with a pie marker. Grind dough for sticks in a vegetable mill instead of pounding or pulling it. . Fit your pie paste to the tin by using a chunk of bread dough instead of your hand. Bake your pie shells between two pie tins to keep from blistering. scoop out balls from gelatine mold or jelly which is solid enough to hold its form. may be dropped on the butter chips from a pastry tube in a very attractive manner. and to impart a delicate flavor. when thick. Nut butter. GARNISHING Garnishing of dishes has a great deal to do with the appearance of a dinner table. Bake meringue in a slow oven and it will be thicker. Each dish should be sufficiently garnished. 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.384 VEGETARIAN COOK BOOK To preserve the freshness of a cake or batch of cookies. It saves time. place an orange or a cut apple in the box with them. Use these in garnishing desserts or sweet entrees. With a potato ball cutter. Mayonnaise or other salad dressings may be added to salads in the same way. Don't put the filling in hot.
TABLE ETIQUETTE AND RULES FOR WAITERS 26 .
as the serving can be done more effectively and with less annoy- ance to the guests where the chairs are not crowded gether. For this reason good table etiquette should be insisted upon at the family table. Carelessness in regard to good table manners shows thoughtlessness for the feelings of others unfortunate enough to be dining at the same table.TABLE ETIQUETTE The refinement of an individual. Necessary introductions should be guests are seated. to- Guests should remain standing until the hostess seats herself. level of the (387) The napkins should be unfolded below the . When his a gentleman has accompanied a lady to the dinis first ing-room. and will probably be looked upon as ignorance and lack of culture. given before the and never afterward. and will be found applicable to all occasions. This will insure good manners in the presence of guests or when entertained away from home. are nowhere more clearly revealed than at the table. he should see that she seated before taking own place. avoid crowding the table. GENERAL TABLE ETIQUETTE When giving a dinner. The following suggestions on table etiquette are of fundamental importance. and the nature of the home training.
. Seat yourself quietly at the table. and in wiping the lips. andy good manners to read at the table when others are present. or anything about your plate.. It is never the face and the head. Sit in an upright position at the table. gentleman places bis half unfolded napkin over the It should never be tucked under the chin or at home. knife. should be used as inconspicu- ously as possible. and do not continue eating until the plate has been returned. the napkin should not be folded in the waistcoat. In serving. Do not toy with the fork. and not twisted table. Never sit with the elbows on the table nor extended from the body when eating. and in rising do not push the chair back from the table before attempting to rise. always remove the knife fork. do not lean over the plate nor incline the head «..»--™— .388 table VEGETARIAN COOK BOOK . Keep your around its legs feet in front of the chair.w to meet every mouthful. A left knee. Keep the hands away from when possible avoid coughing. without leaning back in the chair or forward against the table. and . do not heap the Always serve ladies first. spoons. without dragging the chair forward. plates. Unless one is at the close of the meal. nor extended too far under the In eating.—-. In passing the plate for more.
the food with the mouth closed. When not pass is offered to you by the one serving. never betray the fact to others. Never urge a guest to eat food which he has declined. to reach for any- Never take so large a mouthful that you can not con- veniently speak. nor reach in front of others. Rapid eating is a violation of good manners. . Never put toothpicks on the table. nor offer apologies for them. is do not hesitate to pass lifting the dish in doing so. Never speak about the exceUenee of your own food or dishes. Never lean forward across the table thing. do asked to do so. If anything objectionable is found in the food. and as quietly as Eat slowly. to some one else unless Do is not refuse to take the last piece on a plate. The last bit of food in the mouth should be swallowed before leaving the table. as there desired by another. No waste matter should be laid on Salt should not be put on the table-cloth. it.TABLE ETIQUETTE In asking for anything at the the one table. Do not embarrass hostess or guests by appearing to notice accidents. nor use them at the table. Should you observe that something it. Be careful not to soil the table-cloth. and the laws of health as well. address 389 by name who can most conveniently a plate it serve you. supposed to be more. Chew possible.
Never carry food to the mouth with the knife. Carry the food to the mouth with an inward movement of the hand. When knife is it is necessary to use both knife and fork. the fore- upper part of the blade. 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. fork. Ladies should pass out of the dining-room before the gentlemen. . but it should be used with ease in either hand. It is never proper to transfer the fork from one hand to the other. Hold the fork knife is in the right hand in courses where no required. rest and in using a knife. Do not use the back of the fork to carry food mouth. Knives and forks should be held so that the handles in the palms of the hands finger rests on the . or spoon is accidentally dropped. Do not hold the handle of the spoon in the palm of the hand. ladies as well as gentlemen al- rise from the table if another stops to speak to them. nor overload the fork. in- stead of reaching for it. ask for another.390 VEGETAEIAN COOK BOOK At a ways public dining-room. ing. to the Never substitute a spoon where the fork can be used. Hold the fork or spoon in a sidewise position when eatand not with the handle pointing toward the opposite side of the table. If the knife. Do not entirely fill the spoon. never leave until have finished. left. all At a private table.
the spoon is used until only a little liquid is left. Remove bread from the plate with the fingers. When drinking coffee or any beverage served in cups. Before drinking from a glass. cooked fruits. and butter each piece as it is needed. always wipe the lips. but break it.TABLE ETIQUETTE 391 through using the knife and fork. side of the spoon. To butter the bread. but lay it on the side of the plate. with the sharp edge next to the fork. the knife being on the right. When PROPER MANNER OF EATING VARIOUS FOODS Soup should be eaten from the without the noise of sipping. This remaining portion may be drunk from the cup. Never drink from a saucer. Never blow into a cup or soup dish to cool its contents. look into the cup or glass. In eating bouillon. Never tip up the plate in eating. and fresh fruits served with cream. . do not hold it in the hand. is bad form. Vegetables and made dishes are eaten with a fork. The spoon is used for soft desserts. remove the spoon before lifting the cup to the lips. and the tines of the fork down. and never with a fork. Place the spoon in the saucer when not using it. Thickening the soup with crumbs When drinking. Do not cut the bread. and It should be dipped up with the side of the spoon toward the farther side of the plate. lay them on the plate parallel to each other. which is lifted by one of its handles.
salt shakes. in conducting public dining-rooms. and be required to become familiar with them. Olives should be eaten with the fingers. See that the sugar bowls. and large fruits should be cut with a knife. and lay Artichokes are eaten with the fingers. Ice-cream Melons. . nor tip the glass or cup too much. Each waiter should have access to the rules. may require the use of both knife and fork. being careful floor. and not eaten whole. Remove seeds from the mouth with the them on the plate. china. tions SETTING THE TABLE 1. oil cruets. 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. that the corners are at equal distances from the 2.. if soft may be eaten with a spoon. are clean and well 3. enough. Do not bend the head backward all when drinking. etc. and napkins on the table in their proper places. Apples. filled. peaches. Place the table-cloth on the table evenly. may be eaten with a spoon or ice-cream fork.392 Lift a goblet VEGETAEIAN COOK BOOK by the stem. fingers. Unstemmed Pineapple strawberries are eaten with the fingers. and take bold of tumblers just below the center. Place the silver.
Deliver the order exactly as called for. 3. Place cold foods on your tray so as to serve the hot foods as hot as possible. select cold dishes for cold foods. milk. Never put a spoon in the guest's soup or coffee. complaints to the one in charge Never have any dispute with a guest. it by the edge with thumb but never place the hand over the dish in grasp- ing opposite edges. do not place your fingers inside the glass. Remove soiled dishes from the table after each course. grasp and finger. In placing drinking glasses on the table. of the work. and pay strict attention to the order given. Always turn the handle of a cup toward the guest. and all In filling orders. but grasp firmly on the outside. and be as prompt as hot dishes for hot foods. 8. liquid foods. In serving. Coffee. 9. 7. 6. 10. . to avoid dis- satisfaction possible.TABLE ETIQUETTE 393 RULES FOR SERVING 1. removing them in the same manner. Step to the left of a guest in taking an order. place dishes carefully on the table from the left side. ing them for 12. first. or in removfilling. 4. or other beverages. Main- tain a pleasant and polite attitude. 5. should be served side. 2. on the part of the guest. 11. Always change an order that Report all serious is not perfectly satis- factory. grape juice. and all and removed from the right In handling a dish.
6. remove aU remaining soiled dishes. 4. guest. them with Give the same courteous and prompt attention to each guest. 3. or in speaking to any one in the dining- room. and brush crumbs from the tablecloth. and bility of embarrassing accidents. do not push them as little noise against one another. show them every consideration. Be careful to give your order to the cook clearly and distinctly. Avoid a loud tone of voice in giving an order in the kitchen or pantry. but handle as possible. use good judgment. and keep cool. PERSONAL SUGGESTIONS TO WAITERS 1. 14. Be constantly on the alert to supply every need of the so far as possible anticipate his desires. and Es- where you are dealing with sick people. 7. 2. 5. Always be pleasant and courteous. 8. Handle the dishes carefully. In placing dishes on the table. As soon as the guest has left the table. . being careful to keep them from falling into the chair or on the floor. Train your mind to act quickly. them. and strive to please pecially in sanitariums.394 13. so as to avoid delays that would come from a so avoid all possi- misunderstanding. TBGBTARIAN COOK BOOK Always offer the finger-bowl after fruit and at the close of the meal.
To this end everything upon the table should be scrupulously clean — the to be used cloth . 10. Don't dictate to guests. or visit familiarly with them in the dining-room. but keep your eyes open to anticipate them. Don't offer to shake hands with guests. 3. 8. 395 Do not engage in conversation with one another while on duty.TABLE ETIQUETTE 9. Personal cleanliness and neatness in appearance are essential to every waiter. Don't clean your finger nails. nor scratch your head in the dining-room. 11. Don't annoy guests by staring at them or standing so close as to interfere with their conversation. Don't stand in ungraceful lounging attitudes against 1. Carry the tray on the left hand. FAMILY DINNER WITHOUT SERVANTS The aim of every housekeeper should be to set a table that will be attractive in appearance. 2. 4. pick your teeth. 6. 5. DON'TS FOR WAITERS Don't make the guests call for everything they need. and do not rest it on the backs of chairs while removing or placing dishes on the table. even though the food may be of the plainest. 7. Don't refuse to help one another if doing so will give better service. Don't fish for tips. the wall or leaning on the backs of chairs.
the dishes carefully washed and polished. and next to the knife the soup spoon. and serves as a protection to the polished table. with the bowl up. Place the desired number of service plates around the table in symmetrical order. adds to its wearing qualities. and the silver bright. On the left of the plate place the dinner fork. and may be tastefully arranged with almost endless variety. and with center exactly in the center of the table. and deadens the sound made felt or by setting down its the dishes. The forks and spoons the table as needed. As a matter of economy as well as appearance. Carelessness in these matters encourages carelessness in table manners. with the sharp edge turned toward it. improves the appearance of the table-cloth.396 VEGETARIAN COOK BOOK should be fresh and smoothly ironed. LAYING THE TABLE Cover the table with a silence cloth. A centerpiece of flowers or ferns is a desirable addition for all occasions. Place the linen cloth over the silence cloth smoothly. Neatness and order in arranging the table appointments are essential. This may be of canton flannel. Place the knife on the right of the plate. with the for other courses are placed on tines up. a cloth of good quality will be found most satisfactory. be laid about one inch The plates and silver should from the edge of the table. .
and a pitcher of water in case should be and spoons for It later courses. see that the sideboard contains it the fruit juice. should also contain fingerThese. extra silver in case of emergencies. with dessert- bowls. a carving knife napkins and crumb tray and scraper for removing crumbs. 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 glass. At the right of the plate and opposite the point of the knife. two thirds full of tepid water. and those for salad and dessert should be chilled. should be placed on doilies on the dessert plates. Place the olives and salted almonds on the table on either side of the centerpiece and in line with it. fork.TABLE ETIQXJETTE 397 Place the folded napkin squarely on the table to the left of the fork. forks table. or a plate and napkin for that purpose. SIDE TABLE On and the side table place tablespoons. THE SIDEBOARD After laying the preferred. a tray covered with a doily. spoons. Plates for the hot courses should be kept M^arm. and a bowl of cube sugar with the tongs.
with carving set. Reniove everything belonging to this course. and cauliflower. and may be passed between any of the courses.398 VEGETABIAN COOK BOOK FIRST COURSE announcing dinner. Serve the fruit juice at the beginning of the course. etc. this latter case others at the table are served beginning Place the peas with side dishes and tablespoon before the hostess. fill- Olives and nuts are also served now. who In serves first either the guest of honor or the hostess. tablespoons. taking first the platter. Individual plates and side liquid dishes are removed from the right side. Jijst before previously heated. ing the glasses three fourths full. "When this course has been finished. in front of the host. serving passes them in regular order to those at the table. to be passed throughout this course. taking them from the right side. Set the bread on the table. and dinner plates. Set a plate of zwieback on the table to be passed at the beginning of the soup course. vegetable dishes. SECOND COURSE Place the roast. potatoes. THIRD COURSE Serve the salad prepared for individual service by . remove the soup and service plates. who in at either the right or left of the hostess. serve the soup in plates Place the soup plate on the service plate.
and removed with the doily to the side of the plate. may then be placed on the table. Remove table. being placed on it on a doily. 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. or are set on with the dessert plate. and brush the crumbs from the FOURTH COURSE Serve the dessert as iu the other courses. 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. FIFTH COURSE Serve the coffee. and set the plate of white crisps on the table to be passed during this course. Breakfast and proper silver wiU be substituted. with dessertspoons placed on the dessert plates. . the salad course. Place salad forks.TABLE ETIQUETTE placing it 399 from the right side.
in front of the host. and the oatmeal is served. and also the plates. The serving is done in the same manner as with the second announced. The fruit course is removed from the right. Remove the dishes for this course. . served by the hostess. Milk or cream is passed. and place the potatoes and eggs.400 VEGETAEIAN COOK BOOK is The baked apples may be already served when breakfast The cream is passed as desired. Coffee is course in the dinner.
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
219 .!!.".!!!..'... 310 [312 Nut Butter Nut Butter Nut Cream for the Table Peanut Meal Salted Peanuts Pies 309 . 221 !!!!!! 217 219 217 ..*! Malted Milk and Currant Jelly Oatmeal Gruel Eice Gruel '/' Tamarind Malted Milk Nut Preparations Almond Butter Crystallized Peanuts  '.!.! 218 222 216 !215 /[ 215 221 216 216 . 2 Apple Coconut Pudding 177 178 186 187 ..'. .\ 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 .'.215 ]*...[[..INDEX Liquid Foods 409 — Continued 297 296 295 !!."'." 312 .'!!.! 188 igg * Apple DumpHngs Apple Nut Pudding Apple Pudding. Baked ...!! 222 ! [ ..!.[...220 [ Puddings Adelaide Pudding No..'! 297 !'.*.!.'!!... .....!..216 223 .. isil .311 . 1 Adelaide Pudding No.... ..*..*..
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 .
1 Lemon Sauce No.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 Cream. 1 Fancy Fruit Salad No. No. No.412 Salads VEGETAEIAN COOK BOOK — Continued 147 151 150 156 .153 Cottage Cheese Salad Cuemnbers Dandelion Salad Date and Celery Salad Egg Salad Endive Salad English Salad Fancy Fruit Salad No. 2 167 168 . 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.
Entrees. No. 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. Brown Gravy Brown Eegency Sauce Cream Brown Gravy 137 133 137 . etc. 1 Cress.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.
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.
[ . 2 Tomato Sago Soup Tomato Vermicelli Soup Vegetable Vegetable Vegetable Vegetable Bouillon Oyster Puree Oyster Soup Stock Nut Nut Nut Nut Nut Nut .387 *396 394 391 392 397 . 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 . ^387 397 .' 395 . [ White Bean Soup White Soubise Soup White Swiss Soup .*!!! !399 397 .*.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. ..* Table Etiquette Don 'ts for Waiters .*!!. 1 Tomato Bisque No.
1 Banana.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 . No. 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.416 VEGETAEIAN COOK BOOK Toasts Ameriean or Trench Apple Apricot Asparagus Banana.
No. Browned Cauliflower. 1 Baked. Plain Cauliflower. Stewed Chestnuts. 1 Asparagus No. Scalloped. Baked Eggplant Baked in Shell Eggplant. Stewed Cauliflower with Tomato Sauce Celery Celery. Creamed Corn. Baked. Mashed Beans. 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 . Baked Beet Stalks with Butter Sauce Brussels Sprouts Baked with Crumbs Beans. Boiled. Stewed Asparagus with Eggs Asparagus with Green Peas Baked Beans Baked with Tomato Sauee Beans. 2 Holland Cream Scalloped Stewed Cabbage Stewed with Tomato Carrots a la Creme Carrots. Puree of Beans.INDEX Vegetables Artichokes 417 Asparagus No. No. Cabbage. 1 Eggplant. 2 Garbanzos. Cabbage. Brussels Sprouts Plain Brussels Sprouts Saute Cabbage and Cream Cabbage. Scalloped. Stewed Beet and Potato Hash Beet Greens Beets and Potatoes Beets. Cabbage. Novelty Baked Eggplant. Puree of Carrots with Egg Sauee Cauliflower. 2 Asparagus Pompadour Asparagus. No. No. Cabbage.
Hot . Stuffed Potato Patties Potato Puffs Salsify (Vegetable Oysters) Stewed Slaw. 125 125 125 126 99 115 115 114 115 Ill 109 110 109 102 103 103 100 . Hashed Browned Potatoes. 104 120 123 Baked Potatoes Browned with Eoast Potatoes. . Oriental Style Lentils with Onions Mashed Potatoes and Cajrots . 2 Onions. No. Mashed Potatoes. Scalloped. Stewed Kornlet Lentils. Lyonnaise Potatoes.418 Vegetables VEGETAEIAN COOK BOOK — Continued 98 112 Ill 112 110 Ill 106 109 102 106 125 126 General Directions for Vegetables Green Corn. No. 2 Potatoes Stewed with Celery Potatoes. Puree of Peas. Boiled Onions. No. » New Lima Beans New Potatoes and Cream New Potatoes and Peas Onions Onions au Gratin Onions. Boiled Peas.104 106 105 105 100 105 101 101 106 103 104 101. Roasted Potatoes. . Scalloped. . Glazed Potatoes. Baked. 1 Potatoes. No. Stuffed Potatoes Parsnips. Boiled Green Corn. Split Potatoes a la Creme Potatoes a la Delmonico Potatoes au Gratin Potatoes. Baked. Stewed Peanuts. Green Peas. 1 Onions. . Baked Parsnips in Parsnips on Egg Sauee Brown Gravy Parsnips.
Cream Sweet Potatoes Tomatoes. Baked Tomatoes. . Stewed Young Turnips . Scalloped Vegetables Winter Squash (Hubbard) Baked Winter Squash (Hubbard) Mashed Young Beets . Young Beets. Mashed Vegetable Oysters. Plain Boiled Succotash Summer Squash Slimmer Squash. Scrambled Tomatoes. Stewed Tomato Hollandaise Potatoes Turnips Holland Boiled Turnips.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. Scalloped Tomatoes.
and send you our illustrated booklet. has restored many thousands of invalids many thousands more to double their efficiency." w^hich tells about our diet system and toothsome delicacies. with a total preparation in that nutritive value possesses greater all the food elements found in beefsteak. cut out us with your name cind address. . what to eat and hov/ to eat so as to live and enabled It tells you twice as long and twice as well. and digestibility. has been used for thirty years as a substitute for the real coffee. a surprise to the eater on account of its superior qualities of flavor. food rice. mail to The following foods compose only a small part of the Battle Creek Diet System."He Buttle (reek Diet System" a quarter ^This system. and proven by to health. sending his name and address. PROTOSE: A substitute for meat. the first The original Cereal thing of its kind ever developed in Battle Creek. arranged in about the same much . Ilie mm food (0. made from Rice is If your grocer does not carry these in stock. Battle (reek. " Healthful Living. of a century of experience at the Battle Creek Sanitarium. write us. KELLOGG'S TOASTED RICE FLAKES: cereal The universal used by almost every nation under the sun. it and a most remarkable proportion. w^here it It has the endorsement of the Battle Creek Sanitarium. but never before has it been served in such an attractive form. KELLOGG'S CARAMEL CEREAL: Coffee. Mich. nourishment. this paragraph. based upon the search in relation to latest findings of scientific re- human nutrition. ^ If you w^e w^ill desire information about this unique system.
as an article of diet. Des Moines. . 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. Portland. Cal. Ore. Colo. 2 Gluten Meal No. its digestibility and entire absence of poisonous animal products make CEI^O an ideal proteid food. la.^ .^^ SANITARIUM FOOD OOMPANY Boulder. No soda. College View. of the best lean beef in nutritive value. Helena. The high percentage of nutrition (49 calories to the ounce) makes equal to about I -3 lbs. we are pleased to offer CARAMEL CEREAL as being harmless as a beverage. College Place. and. Especially adapted to the use of brain workers.. 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. 1 Gluten Meal Sanitarium Meal MISCELLANEOUS Sanitarium Baked Beans Olive Oil Sanitarium Cooking.^ . is NUT CERO I NUT CERO NUT CEREAL AND BREAKFAST FOODS Fruit N uts. BREADS No-Soda (White) Crackers Fruit Crackers BEVERAGES Sanitarium Carainei Cereal.. Neb. yet meeting the desire for Mocha or Java.„. 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. being easily digested. meets the needs of invalids and children. O Jt — With or without Tomato Sauce — Sanitarium Brand.: VEGETARIAN FOODS Used and endorsed by the leading Sanitariums and Health Institutions in the world. Wash. Its relative cheapness. the leading coffee substitute on the market. alum. is manufactured under medical supervision. baking powder. to those who feel they must have something.. St. While we advise against drinking at meals. 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.
B. Health How to Find It's It When By Lost. Cloth. Ore. Out-of -Doors By M.Health and Nature Books Ministry of Healing trated. rational remedies Cloth. Price $1. instead of drugs. garden making. with a scientific description of diseases. S.. Alberta Kansas City.. camping. their causes and treatments. Eiis. price $1. — Pacific Press Publishing Association Mountain View. and Hygiene. B. price $3. How F. 544 pages. Practical Guide to By Health -^ on the building and the of the home in harmony with sanitary laws. M. consistent living.50. Very interesting. and the home treatment of the more simple ailments and diseases by use of natural. masterly treatise on Anatomy. household manual '^^'^ It When It's Found. Eossiter. A Frederick M. 104 pages. the preservation of health by clean. 222 pages. price 60 cents.00. Beautifully illusCloth. and helpful presentation of beautiful Christ's example in relieving humanity of its spiritual and physical ills. with an introduction by Jacob the morning walk.00. Dr.00.- Calgary. Home and A Health. Mo.00. to Keep Eichards. price $3. Cloth. D. specially designed for the home and for the instruction of nurses. Olsen. The author shows that Elo the Eag'le and Other life Contains stories of ten animals. ical ills. California Portland. price $3. Stories histories of the author's boyhood friends. Physiology. . 589 pages. E. and other forms of open-air recreation are really remarkably effective remedies for common physCloth. 659 pages.
• MH . to Cat.One copy JUN del. Div.
LIBRARY OF CONGRESS 014 638 421 3 # '1^ . M-^'-* .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.