The Vegetarian Cook Book
Substitutes for Flesh Foods
Vegetarian Cook Book
By E. G. Fulton
PACIFIC PRESS PUBLISHING COMPANY
Entered According to Act of Congress in the year 1904, by
Pacific Press Publishing Company
In the Office of the Librarian of Congress, Washington, D. C.
All Rights Reserved
WHY I WAS IMPRESSED TO WRITE A COOK BOOK.
It must appeal to the judgment of every thinking man and woman that the human family are more in need of sound, wholesome advice as to what they should eat and drink than ever before. The number of physicians and dentists increases each year at an alarming rate, but the aches and ills of the suffering people do not lessen. Thousands of people find themselves in a deplorable condition, with stomachs almost worn out, having depended largely upon predigested foods and a long list of so-called "dyspepsia cures."
The amount of patent medicines, "sure cures," consumed by the people in the United States is enormous, and is increasing every year. It must be apparent to all students of the past century that the people of the present are not enjoying the same degree of health as our ancestors, nor have we any assurance that things will improve unless some radical change is made.
Disease among cattle, poultry, and fish has increased so alarmingly in the last few years that we should no longer depend on the animal kingdom for food. We should look to the grains, nuts, vegetables, and fruits for a better dietary than can be prepared from the flesh of animals likely to be contaminated with tuberculosis, cancer, and other diseases.
In writing this book, the author has treated the subject from the commonly accepted definition of the term vegetarianism, which means to abstain from flesh food, but allows the use of eggs, milk, and its products. After years of experience in conducting vegetarian restaurants in several cities and making a study of the food question, he thinks he can bestow no greater gift upon the people than to place before them a book containing instruction in the preparation of wholesome dishes that will build up in place of tearing down the body.
In this work I do not claim to have reached perfection, nor to have exhausted the category of wholesome preparations and combinations within the domain of vegetarianism. In our efforts to teach how to live without the use of flesh foods, we find we have only begun to discover the inexhaustible resources of the great vegetable kingdom in the boundless wealth of varied hygienic foods.
E. G. F.
Good cooking is not the result of accident, a species of good luck, as it were. There is reason in every process; a law governing every chemical change. A course of medical lectures does not make a physician, nor will a collection of choice recipes make a cook. There must be a knowledge of compounding, as well as of compiling; of baking, as well as of mixing; and above all, one must engage in the real doing. Theory alone will not suffice; but experience, which practice only can give, is of the utmost importance.
Mention will be made under this head of those forms of cooking only which enter into vegetarian cooking as usually understood.
The term "boiling," as applied to cookery, means cooking in a boiling liquid. Many kinds of food need the action of water or other liquid, combined with heat, to cook them in the best manner, and boiling is one of the most common forms of cookery. When water becomes too hot to bear the hand in it with comfort, it has reached one hundred and fifty degrees, or the scalding point. When there is a gentle tremor or undulation on the surface, one hundred and eighty degrees, or the simmering point, is reached. When there is quite a commotion on the surface of the water, and the bubbles breaking above it throw off steam or watery vapor, two hundred and twelve degrees, or the boiling point, is reached. After water reaches the boiling point it becomes no hotter, no matter how violently it may boil. The excess of heat escapes in the steam. This important fact is rarely understood by the average cook, and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly.
In all ordinary cooking, simmering is more effective than violent boiling. The temperature of the water may be slightly raised by covering the kettle. If sugar or salt or anything to increase its density, is added to water, it takes longer for it to boil, but its boiling temperature is higher. This explains why boiling sugar syrup and boiling salt water are hotter than boiling fresh water. Boiling effects partial destruction or removal of organic and mineral impurities found in water, hence the importance of boiling the water where such impurities exist. Boiling also expels all the air and the gases which give fresh water its sparkle and vitality. Therefore, the sooner water is used after it begins to boil, the more satisfactory will be the cooking.
Fresh water should be used when the object is to extract the flavor, or soluble parts, as in soups and broths. Salt water should be used when it is desired to retain the flavor and soluble parts, as in most green vegetables. Cold water draws out the starch of vegetables. Boiling water bursts starch grains, and is absorbed by the swelling starch, and softens the cellulose in cereals and vegetables.
In cooking some kinds of food, milk is used instead of water. Milk being thicker than water, less of the steam escapes, and it becomes hot sooner than water, adheres to the pan, and burns easily. At its boiling temperature (214 degrees), the casein contained in milk is slightly hardened, and its fat rendered more difficult of digestion. By heating milk in a double boiler, these dangers are avoided. It then only reaches a temperature of 196 degrees, and is called scalded milk. The process is a form of steaming.
Steaming is a process of cooking food over boiling water. It is a very satisfactory and convenient method, without much loss of substance. It takes a longer time than some other ways of cooking, but requires less attention. There are two methods of cooking by steam: (1) In a steamer, which is a covered pan, with perforated bottom. This is placed over boiling water, and the steam carries the heat directly to the food. (2) By means of a double boiler. By this method the heat is conveyed from the boiling water, through the inner boiler to the food. When cooking by steam, the water should boil steadily until the food is done. Watery vegetables are made drier by steaming, and flour mixtures develop a different flavor than when baked.
Stewing is cooking in a small quantity of water at a low temperature for a long time, and is a form of boiling. The food loses less nutriment when stewed than when rapidly boiled.
Baking is cooking by means of dry heat, as in a close oven. The closely-confined heat of the oven develops flavors which are entirely different from those obtained by other forms of cooking. The baking of many kinds of food is as important as the mixing, and every cook should thoroughly understand how to regulate the oven. Nearly all flour mixtures, as bread, cakes, and many kinds of pudding, are more wholesome when baked than when cooked in any other way.
Braizing is a combination of stewing and baking. Meat cooked in a closely-covered stew-pan, so that it retains its own flavor and those of the vegetables and flavorings put with it, is braized. Braized dishes are highly esteemed.
Broiling, meaning "to burn," is cooking directly over, or in front of, the clear fire, and is the hottest form of cooking. The intense heat, combined with the free action of the air, produces a fine flavor quite unlike that obtained in any other way. Pan broiling is broiling on a hot surface instead of over hot coals.
All green vegetables that are eaten raw and dressed with acid, salt, and oil, are included in the list of salads, and they should always be served crisp and cool. Wash salad greens carefully, allowing them to stand in cold or iced water until crisp. Drain and wipe dry with a soft towel, taking care not to bruise the leaves, and keep in cool place till serving time. If they are not thoroughly dried, the water will collect in the bottom of the dish and ruin any dressing used.
Pare cucumbers thickly, and remove a thick slice from each end; cut into thin slices, or into one-half inch dice, and keep in cold water until ready to serve, then drain thoroughly; crisp celery in cold water also.
Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice at serving time. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. Asparagus, peas, string beans, beets, cauliflower, etc., are all well utilized in salads. Freshly cooked vegetables or left-overs may be used, but all cooked vegetables must be cold and perfectly tender. By deftly combining these left-overs with the favorite dressing, there is material for a delicious and economical salad, to which the somewhat aristocratic name of macedoine salad may be given. This salad may consist of a few or many kinds of vegetables, any combination pleasing alike to the eye and the palate being permissible, and if care is taken in the arrangement, it may be made a very attractive dish.
To the dressing of salads one must give utmost care and attention, as upon their excellence the success of the dish principally depends. While rules for dressings are innumerable, there are, after all, only a few really good ones. The French dressing and the mayonnaise are most generally known, the former being the simplest and most commonly used of all dressings. And it is quite the favorite for lettuce, cresses, chicory, and other vegetable salads. As the salad wilts if allowed to stand in the dressing, it should not be added till just at the moment of serving, and it is for this reason that it is frequently made at the table.
One of the most difficult things to prepare is a perfect mayonnaise, but once the knack is acquired, failure afterwards is rare. One essential point is to have all the materials cold. Chill in the refrigerator both the bowl and oil an hour or more before using. In warm weather it is advisable during the mixing to stand the bowl in a larger one of cracked ice. This dressing, if covered closely, will keep several days or longer in the ice-box. Keep in a cold place till wanted, as it liquefies as soon as mixed with meat or vegetables. To tone down the taste of the oil, and thus make more delicate salads, one may add to the dressing, just before it is used, a little cream beaten stiff and dry. This dressing is used with nut and fruit salads, and may be used with potatoes, tomatoes, celery, and other vegetables.
Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or more, or until well seasoned, in a cold place. To this process the term marinate is applied. Just before serving, pour off all the marinate that is not absorbed, and combine with the mayonnaise. A mistake frequently made in preparing salad dressing is that of using too much acid. The acid flavor should not predominate, but other flavors should also have their value.
VEGETARIAN CHICKEN SALAD
Mix all together, adding mayonnaise dressing last. Serve on lettuce.
Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce.
Place walnut meats in scalding water about fifteen minutes, then remove the skins, and cut into pieces about size of a pea. Scald the French peas, and set aside for a while. Drain the water off the peas, and let them get cold; then mix with the walnuts. Pour mayonnaise dressing over all, and mix thoroughly. Serve on lettuce.
Cut the strawberries and pineapples into small cubes, and add thinly-sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose-shape, and fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing.
Pit the cherries, keeping them as whole as possible. Put a layer of fruit in the salad bowl, then a layer of sugar, then another layer of fruit, and so on, till all the fruit is used, finishing with a layer of sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently from side to side, to draw out the juice until it nearly covers the fruit.
More sugar may be used if needed. This salad should be made two hours before using, and kept on ice.
Mix all together and serve with golden salad dressing.
Mix apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce.
In making Waldorf salad use only crisp, white, tart apples, and the tender, white heart of the celery. The celery should be cut a little smaller than the apples. Use only white mayonnaise.
Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise.
Mix thoroughly with mayonnaise, and serve on lettuce leaves.
PROTOSE AND CELERY SALAD
Cut protose into half-inch dice, add a little salt, grated onion, and celery cut into the same size as protose. Set in ice-box, and just before serving pour over some of the oil salad dressing, and mix all together lightly. Serve on lettuce leaves or garnish with celery leaves.
PEA AND ONION SALAD
Let peas drain half an hour, then add the onion. Mix well. Set in a cold place, and when ready to serve pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves.
Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise and salt to taste.
WATER LILY SALAD
Cut crisp lettuce leaves into pointed strips, like the outer leaves of a water lily. Cut the whites of hard-boiled eggs also into strips, to make the petals. Mash all but two or three of the yolks, mix them with the mayonnaise, and fill in the center of the white petals. Take the remaining yolks and put through a fine sieve, and scatter this over the yellow center and white petals to resemble pollen of the flower.
NUT AND FRUIT SALAD
Mix all together, and add golden salad dressing one hour before serving.
Chop all the ingredients moderately fine, and mix well with plenty of mayonnaise dressing.
Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain.
Mash very fine the hard-boiled yolks of the eggs, and add the raw yolk. When thoroughly mixed, add the oil, a few drops at a time. When thick and smooth, add the dry pulp of the tomato, a little at a time. Stir in the onion juice. Serve on sliced protose or nuttolene.
LIMA BEAN SALAD
Cook beans till well done, strain off the water, and set aside to cool. Mix nut butter as for table use, and thin it down with the tomato juice. Add the minced parsley and a little salt; turn this mixture on the beans, and stir well without breaking the beans. Mince the yolks of the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and serve.
PEA AND TOMATO SALAD
Peel the tomatoes and scoop out the inside. Fill up with green peas and bits of nuttolene. Place each tomato on a lettuce leaf, and cover with salad dressing.
Separate the leaves and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred.
Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table.
Beat cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed.
SALAD LA BLANCHE
Boil the beans till tender, drain, and cool. Chop them rather fine, and add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with La Blanche dressing.
Arrange alternately slices of cold, boiled beet with slices of hard-boiled eggs on a plate. Season with salt, olive oil, and lemon juice poured over. Serve on lettuce.
CARROT AND BEET SALAD
Arrange alternately slices of cold, boiled carrots and beets. Serve on a lettuce leaf, garnish with finely-chopped celery.
Dress with olive oil, lemon juice, or French salad dressing.
STUFFED BEET SALAD
Boil the beets whole till tender, selecting those of uniform size. Cut a slice off the bottom, so that they will stand upright, and scoop the inside out carefully. Take pains not only to avoid breaking the shell, but to keep the inside as nearly whole as possible. Peel the shells, and let them get perfectly cold. Cut the centers into tiny cubes, using an equal amount of parboiled potatoes and white celery cut to same size; mix well with mayonnaise or French dressing, and fill the shells, laying a slice of hard-boiled egg on top of each, and serving on a bed of tender lettuce leaves.
TURNIP AND BEET SALAD
Cook both vegetables separately till tender; dice and set on ice, until ready to serve. Place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a spoonful of mayonnaise on top.
ASPARAGUS AND PROTOSE SALAD
Wash the asparagus and cut into pieces half an inch long. Boil in salted water till tender. Drain off the water, and when cold put into salad dish with protose cut into dice. Season with salt. Serve on a lettuce leaf with mayonnaise.
BEET AND POTATO SALAD
Cut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing.
BEET AND POTATO SALAD NO. 2
Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion.
ASPARAGUS AND CAULIFLOWER SALAD
Dress with cream salad dressing.
Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing.
BRUSSELS SPROUTS SALAD
Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce.
DATE AND CELERY SALAD
Chop dates and celery, and serve with golden salad dressing.
This is a mixture of any kind of cooked vegetables. Cover with French salad dressing, and serve on lettuce leaves.
Into a saucer break the yolk of a fresh egg; add to it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture becomes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar.
This will keep for a number of days, if set on ice. Success in making this depends upon the care with which the oil is added; at first, a drop at a time, and towards the last adding two or three drops, and perhaps half a teaspoonful at a time.
Note.—To make it keep well, add one tablespoonful boiling water, beaten in quickly. To keep from curdling, put lemon juice and oil on ice for fifteen minutes before using.
Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Now add slowly the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.
BOILED SALAD DRESSING
To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from stove, put into a glass jar, and when cool cover closely. When ready to use pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.
CREAM SALAD DRESSING (PLAIN)
Put the lemon juice into a granite dish on the stove, and add the olive oil, sugar, and salt. Put the milk or cream on the stove in another saucepan, and when hot add the beaten eggs. Let cook smooth, but do not allow it to boil or it will curdle. Remove from the stove, and when partially cool beat the two sauces together. This is a very nice dressing for vegetable salads.
CREAM SALAD DRESSING
Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.
This dressing may be used the same as mayonnaise.
WHITE CREAM SALAD DRESSING
Make same as cream salad dressing, omitting the yolks of the eggs.
FRENCH SALAD DRESSING
Mix and pour over the salad.
Mash the yolks smooth and fine, add the olive oil and salt. Mix well, and add gradually the lemon juice. Beat thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs into rings and lay on top. Serve as soon as dressed.
GOLDEN SALAD DRESSING
After beating the eggs well, add the pineapple juice, lemon juice, sugar, and small pinch of salt. Beat together and cook in double boiler. Let boil about two minutes.
NUT OR OLIVE OIL SALAD DRESSING
Beat all well together in the dish; set dish in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken remove from the fire and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use.
OIL SALAD DRESSING (SOUR)
Heat together in double boiler, stirring constantly. When it begins to thicken, place into cold water and stir until cold.
Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.
DRESSING LA BLANCHE
Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.
Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable.
Vegetables that are too tough and old to cook in any other way may be used in soups to advantage. If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.
By a puree is meant a thick soup; it differs but little from cream soup, being perhaps a trifle thicker. If properly made, cream soups and purees are dainty, delicious, and nourishing.
Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.
KINDS OF SOUP
Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling salted water, drained, and rubbed through a sieve. Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct. Roasted peanuts are chopped fine; chestnuts are boiled and mashed; macaroni and spaghetti are cut into very small pieces, after boiling till tender. String beans are to be minced before adding to the soup.
CREAM SOUPS, FOUNDATION OF
Rub one heaping tablespoonful of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups milk, stirring constantly. When it thickens add salt and whatever seasoning and ingredient is desired to make the soup.
CROUTONS FOR SOUP
Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven.
EGG BALLS FOR SOUP
Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving.
EGG DUMPLINGS FOR SOUP
Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.
Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.
NUT CHOWDER SOUP
Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.
NUT FRENCH SOUP
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.
MOCK CHICKEN SOUP
Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.
PLAIN VEGETABLE SOUP (1)
For soup stock.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.
PLAIN VEGETABLE SOUP (2)
Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add
Season with parsley and salt to taste. Simmer till done.
WHITE SOUBISE SOUP
Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.
Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.
Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.
BEAN AND TOMATO SOUP
Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.
Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.
TOMATO AND OKRA SOUP
Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.
WHITE SWISS SOUP
Boil the rice in the water, and add the onion and potato. When the vegetables are well done add the rich milk and bring to a boil. Beat well the yolk of the egg with the flour and stir in the boiling soup. Let it boil, season with salt, rub through a sieve; reheat, and serve.
CORN AND TOMATO SOUP
Mix thoroughly, season with salt, heat to a boiling point, and serve.
Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.
SWISS LENTIL SOUP
Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring. When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried add a little boiling water and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour. Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.
SPRING VEGETABLE SOUP
Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock. Beat up the yolk with the other third. Put it over the fire, and at the moment of serving add this with the vegetables to the soup.
TURNIP AND RICE SOUP
Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan. Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.
GERMAN LENTIL SOUP
Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.
LENTIL AND TOMATO SOUP
Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.
RICE AND NUT SOUP
Boil twenty minutes and serve.
BARLEY AND NUT SOUP
Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.
NUT AND OLIVE SOUP
Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.
LENTIL AND NUT SOUP
Cook lentils till tender and put through a colander; in the meantime brown the chopped onion in the oil; add to the lentil pulp, mix with stock, salt, reheat, and serve.
NUT NOODLE SOUP
Mix the nut butter in a little of the stock until smooth and thin; then add remainder of stock, salt, boil, add noodles, cook about twenty minutes, serve.
NUT AND PEA SOUP
Boil peas till tender, rub through a colander, and add to soup stock. Salt, reheat, and serve.
NUT AND BEAN SOUP
Cook beans in just enough water to prevent scorching. When done rub through a sieve or colander; add the vegetable soup stock, thyme, and salt. Reheat, and serve.
NUT AND ASPARAGUS SOUP
Cook till asparagus is very tender; put through a sieve; add stock and salt; reheat, and serve.
BROWN BEAN SOUP
Cook beans in water till soft, then add vegetables and herbs; after the soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, and serve.
WHITE BEAN SOUP
Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream will improve this soup.
Wash the sago, add it to the boiling milk, and simmer till the sago is dissolved and forms a sort of jelly. At the moment of serving add the beaten yolk of an egg and a little cream previously boiled.
Cook beans in water till well done; press through a strainer, add tapioca, and cook till clear; add hot water to make of proper consistency; season with salt and cream; heat well, and serve.
GREEN PEA SOUP
Shell peas and throw into a dish of cold water; break the shells and put them into a kettle with boiling water; set over the fire and simmer half an hour. Remove pods, and add lettuce, spinach, salt and sugar. Let boil till the spinach and lettuce are pulpy, take up, and run through a puree sieve; boil the peas and cucumber in a little water, mash and rub through a sieve; mix with the soup, season with salt and a dash of lemon juice. Serve with croutons.
Boil the rice in the water for forty minutes, or until perfectly soft, adding salt; add sufficient boiling water from time to time to keep the original amount; press through a sieve and thicken with well-beaten yolk of egg, milk, flour, and butter. Add a little more salt if necessary; serve with toasted crackers or zwieback sprinkled with crumbs of cottage cheese.
LIMA BEAN SOUP
Lima bean soup may be prepared same as white bean soup, omitting the tapioca.
Dry sifted bread crumbs, one cup, added to cream soup, four cups.
TOMATO BISQUE NO. 1
Place butter in pot, add one bay leaf, one small onion; let braize till light brown, add flour, and stir until flour is well mixed; add hot milk, slowly stirring constantly to keep smooth; add nut butter, which should be emulsified first with the tomato, then add slowly stirring briskly; salt, heat thoroughly, strain; reheat, serve.
TOMATO BISQUE NO. 2
Put tomatoes in double boiler, set on the range, and when scalding hot add the nut butter emulsified in enough water to pour readily, mix together and salt to taste. Use plenty of salt to bring out the flavor.
ROLLED OATS SOUP
Into a saucepan put the chopped onion and butter; cook carefully, without browning the butter, until the onion is perfectly soft; then add celery salt, bay leaf, and porridge; stir for a moment, then add water and milk; bring to a boil and strain; add salt, reheat, and serve.
Mix all together and boil one hour; strain, reheat, and serve.
NUT MEAT BROTH
Let all boil together thoroughly, and serve.
PEA SOUP WITH VEGETABLE STOCK
Cook peas till soft and put through a fine colander to remove the hulls. Add soup stock and mint, reheat, salt, and serve.
A cup of cream is a great improvement to this soup.
SAVORY POTATO SOUP
Cook the potatoes and onion till soft. Put through a colander, add the soup stock, mint, marjoram, and salt, which have been simmered together half an hour. Heat well, and serve.
CELERY AND TOMATO SOUP
Chop celery rather fine, and cook in a little water till tender; add the tomato, salt, and soup stock; heat well, and serve.
NUT AND CREAM OF CORN SOUP
Bring to a boil, rub through a colander, reheat, and serve.
Select prime, green, globe artichokes before they have developed; cut off the stems, trim off the hard leaves round the bottom, and cut off the upper quarter of the artichoke leaves. Put the water in soup kettle; add the artichoke, onions, and protose. Let simmer gently for two hours, then add sage, bay leaf, and lemon juice. Thicken with browned flour. Let all boil together a few minutes, then press through a colander, salt, reheat, and serve.
IMPROMPTU SOUP NO. 1
Slice into heated saucepan with
Let brown two or three minutes, then add
Brown a little longer, then add
Let all boil together and thicken with gluten; salt, strain, and serve.
IMPROMPTU SOUP NO. 2
Mix, and dissolve in a little milk, then add
and heat to boiling point, stirring often to prevent scorching; set back far enough to keep from boiling, then whip into the broth
Salt, and serve.
Boil all together, season with a little salt, rub the vegetables through a sieve, and thin to the consistency of cream with hot water or nut cream.
Wash and peel the artichokes, put over them cold water sufficient to cover, add leeks, celery, and salt. Simmer an hour and a half. Press through a sieve, put back on the stove, and beat into it a pint of boiled cream. Add a little nutmeg. Serve with croutons. If too thick, add a little hot milk or cream.
FRUIT SOUP (PINEAPPLE)
Thicken pineapple juice with arrowroot. Serve cold with a bit of pineapple glace in each cup.
Soak the chocolate in two cups of the water; when soft put to cook; when it boils add the sugar and flour rubbed smooth in the rest of the water. Cook slowly for five minutes and add the hot milk. Strain, stir in the cinnamon and whipped cream. Serve at once with crisps or wafers. Blanched almonds toasted are served with the soup.
With the strawberry or other juice cook the sago; add the pineapple juice and sugar; cool, and serve in sherbet cups with chipped ice.
FRUIT SOUP (SWEDISH)
Boil prunes and raisins slowly till tender, sweeten and save the juice; boil sago till clear, mix with the fruit and juice, and serve very cold.
FRUIT SOUP (ORANGE)
Thicken orange juice with arrowroot, and serve very cold in cups with a bit of candied orange peel on top of each glass.
FRUIT SOUP (LEMON)
Make a strong lemonade, thicken with arrowroot, serve very cold with a bit of candied lemon peel or candied ginger in each glass.
FRUIT SOUP (MARQUISE)
Take two parts red raspberry juice and one of currant, sweeten, thicken with arrowroot and sago; candied orange peel or blanched and shredded almonds are a dainty addition.
FRUIT SOUP (CRANBERRY)
Thicken some sweetened cranberry juice with arrowroot, and serve cold in cups, as a first course at a Christmas or New Year's dinner.
FRUIT SOUP (GRAPE)
Thicken bottled grape juice with arrowroot, and serve cold with chipped ice. This is refreshing for invalids.
FRUIT SOUP (CHERRY)
Thicken cherry juice with arrowroot, and serve with other fruit soups; garnish with black cherries in their season.
FRUIT SOUP (STRAWBERRY)
Thicken fresh strawberry juice with arrowroot and put on ice to chill; put a layer of chipped ice on top of each cup before serving, and lay a ripe strawberry, stem and all, on top of each glass.
RAISIN, APPLE, OR PRUNE SOUP
Either seedless raisins, apples, or prunes may be added to sago soup. The soup should then bear the name of the fruit used.
MOCK WHITE FISH
Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, and salt. Cook all ten minutes, stirring frequently. Have the potatoes ready, freshly cooked and mashed; while hot add the rice mixture, and put into a pan to cool. When cool, cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley sauce.
FILLETS OF VEGETARIAN SALMON
Cook and mash the eggplant, stir the nuttolene to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in double boiler; when scalding hot, add the farina and bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. Remove from the range, stir in the raw egg and the color, mixing till the color is perfectly blended. Turn into a deep pan to cool; should be about two inches deep. When cold cut into slices, egg, crumb, and bake. Serve with parsley sauce.
PROTOSE ROAST WITH OLIVE SAUCE
Put the onion, parsley, and butter into the boiling water, and thicken with bread crumbs stiff enough to cut nicely when done. Into this mixture put one hard-boiled egg chopped fine, and break in one raw egg to make it hold together. Salt to taste. Put a layer of this filling into a baking-pan, then a layer of protose cut in thin slices, then a layer of the filling, and another layer of the protose, and last another layer of the filling. Bake in a moderate oven one hour. Serve with olive sauce.
MOCK TURKEY WITH DRESSING
1. Thoroughly wash the lentils and soak overnight. Boil slowly until tender and run through colander. Add the walnut meats, one egg, and the minced onion browned with the chopped celery in a little oil. Add salt and sage to taste. Thicken with granola or bread crumbs.
2. Dip thin slices of bread in a mixture of one egg and a cup of milk, or thin slices of nuttolene may be used instead.
Make alternate layers of 1 and 2.
DRESSING NO. 1
Mix bread crumbs with hot milk, eggs, and butter. Season with salt, sage, and onions. Serve with cranberry sauce.
DRESSING NO. 2
Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the milk; then mix all ingredients together. Stir the mixture over the fire until it is reduced to a thick paste, without allowing it to boil.
Serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other.
ROAST DUCK (VEGETARIAN STYLE)
Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, minced onion, and chopped parsley browned in a little oil, one teaspoonful of butter, and salt to taste. Mix well and put one-half of this mixture in an oiled baking pan, then a layer of the following mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a little grated onion, one egg, and salt and sage to taste. Finish with a layer of the lentil mixture. Bake, and serve with gravy.
Put the nuttolene through a vegetable press, or work smooth with a knife or spoon; add the hot water and beat to a cream. Add salt and sage, and thicken with bread crumbs stiff enough to retain its shape when moulded. Press into a deep buttered bread-pan and bake till nicely browned. Turn out of the pan and slice. Serve with any good brown sauce or walnut gravy.
MOCK VEAL LOAF
Cracker or zwieback crumbs enough to make a stiff mixture. Mix all together, salt to taste, and bake in a deep bread-pan. Garnish with parsley or young celery hearts.
To the water add the nut food minced, minced and browned onion, and butter. Thicken with toasted bread crumbs or granola until quite stiff. Add the beaten egg, salt, and a little sage if desired. Put in oiled pan and bake. Serve with gravy.
ROAST OF PROTOSE
Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking-pan, let the first piece lean slantingly against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion, and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified, in enough hot water to cover the protose. Add to this the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the gravy is thick and brown.
Cook the lentils until tender, then simmer as dry as possible. Put through a colander, brown the onions in oil, and add to the lentils, together with the protose and two of the raw eggs. Mix salt to taste, and add enough bread crumbs so that it will mold nicely.
Have the three remaining eggs boiled hard and the shells removed. Put one-half the loaf mixture into a bread-pan, then put the three hard-boiled eggs in a row through the center and cover with the remaining mixture. Press down gently and bake. Serve with sauce imperial.
NUT AND GRANOLA ROAST
Brown the onion in the oil, then add the minced nut foods and boiling water. Thicken with granola. Stir in the raw egg, and a little sage or thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with gravy.
CREAM NUT LOAF
Mix all thoroughly together, press in a deep bread-pan, and bake a nice brown. Serve with a sauce made of one part sweet cider and two parts grape juice, thickened with a little corn starch.
IMPERIAL NUT ROAST
Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, and salt. This should be just stiff enough to spread easily. Cover with the remaining pea and lentil mixture. Baste with cream, put in the oven, and brown.
Mix walnut meats and crumbs together, pour over the boiling water, mix well, add the raw egg, butter, and salt, stir thoroughly, press into buttered bread-pan, and bake.
Soak the granola in the milk or cream for ten minutes and add the walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. Grease a baking-pan, turn in the mixture, and bake thirty-five to forty minutes.
Mix all together and bake in a moderately hot oven.
NUT AND TOMATO ROAST
Chop the celery and onions fine, put into a saucepan with enough cooking oil to prevent burning, and cook until a rich brown, stirring occasionally. Add to this one quart of boiling water and the tomatoes. Boil for fifteen to twenty minutes. Then remove and strain as much as possible through a soup strainer. Take three and one-half cups of this gravy and mix with it the granola, eggs, and salt to taste. Have ready the protose and nuttolene cut into thin slices. Put in a layer of the granola mixture into a big baking-pan, then a layer of protose, then granola, then nuttolene, and so on until all is used, finishing with the granola mixture. Bake forty-five minutes or until a nice brown. Remove from the fire, let cool a little, turn out on a platter, and serve with the remaining gravy.
DRIED PEA CROQUETTES
Cover the peas with water and soak overnight. Drain and cook in fresh boiling water until tender. Drain, press through a colander, add a little salt and olive oil. Mix thoroughly and form into small rolls about three inches long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce.
Mix all together and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake.
HASHED PROTOSE CROQUETTES
Boil the potatoes, mash, add the minced protose, the yolk of three eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, crumb, and bake.
EGG MIXTURE FOR CROQUETTES, FILLETS, ETC.
Break an egg into a bowl or deep saucepan, break up with a fork, add a tablespoonful of hot water to soften the albumen of the egg, and mix till free from lumps, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake.
PROTOSE WITH BROWNED POTATOES
Peel and slice potatoes three-fourths of an inch thick. Cut protose in strips same thickness. Place in a pan two slices of potatoes and one of protose, and repeat same until the pan is full. Pour over this vegetable stock sufficient to cover. Bake in the oven till the potatoes are done and nicely browned.
NUT FRICASSEE WITH BROWNED SWEET POTATOES
Cut some nut food into half-inch cubes and pour over it a thick, brown or white gravy sufficient to cover well. Let it simmer about one hour. Peel and steam or boil potatoes until tender, but not overdone. Put them in a baking dish with a little butter or olive oil, salt, and bake in a quick oven until nicely browned. Serve with the fricassee.
FRIJOLES WITH PROTOSE MEXICANO
Cook the beans in just enough water to prevent scorching. When done, have ready a stock made of the vegetable stock, tomatoes, mace, and salt. Pour over the beans, together with the protose, and let simmer for an hour or more.
FRICASSEE OF PROTOSE WITH POTATO
Serve a spoonful of nice white mashed potato on an empty platter; press a slice of broiled protose up against the potato, and serve with a spoonful of brown gravy. Garnish with parsley.
GREEN CORN AND TOMATO
Scrape the given amount of corn from the cob, add the tomatoes and butter, simmer until the corn is tender; salt, and serve as a vegetable.
Cold boiled corn cut from the cob may be substituted for the fresh corn, if desired.
MOCK CHICKEN RISSOLES
Put the butter into a saucepan; when hot stir in the flour, and stir until brown; add the hot milk, salt, and mace, and let cook a few minutes. Chop the nut food fine and mix into the sauce. Have ready some tart shells made of rich pie paste; fill with the mixture. The sauce should be cool before adding the nut food.
NEW ENGLAND BOILED DINNER
Cut the potatoes, carrots, and turnips in three-quarter inch cubes; slice the onions and cut the cabbage into pieces about one and one-half inch square. Boil the potatoes and onions together. The carrots turnips and cabbage may also be cooked together in salted water. When all are done, mix together, and serve with slices of protose or other nut food that has been braized in a tomato or brown sauce.
NUT AND VEGETABLE STEW
Put all on, except nuttolene and potatoes, and boil one hour. Then add potatoes and nuttolene and cook slowly until potatoes are done. Salt to taste. Thicken with a little flour, work smooth with a lump of butter. A little protose might also be added.
STEWED PROTOSE (SPANISH)
Put the butter into a saucepan and add the sliced onion, minced parsley, and cook ten minutes. Then stir in the flour, mix well, and add the tomatoes. Stir well to free from lumps. Cover and cook twenty to thirty minutes. Slice the protose into small pieces and simmer in sauce ten minutes. Salt, and serve.
Mince the onion and braize in a little butter or olive oil five minutes; add the minced parsley strained tomatoes, mixed herbs, and vegetable broth. Bring to a boil and add the protose, cut into cubes or diamonds of one-half inch. Cook for a few minutes and thicken with a few spoonfuls of flour rubbed smooth in a little water. Salt to taste, and serve. Just before serving add the beaten yolks.
PROTOSE STEAK SMOTHERED IN ONIONS
Cut the protose into twelve slices, lay half of them in an oiled baking-pan; have the onions sliced and lightly browned in the oil. Cook half of the onions over the protose, then put on the rest of the protose, then the remainder of the onions, pouring the vegetable stock over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy.
PROTOSE SMOTHERED WITH TOMATOES
Cut protose into twelve slices and cut each tomato in half. Put one slice of tomato in a baking-pan; on this put a slice of the protose, then a slice of tomato on top, and so on, making twelve orders in all. Chop the butter in little pieces and sprinkle over, also the salt and celery salt. Cover and bake until the tomato is nearly done. Then remove the cover and brown very lightly. Serve two slices to each person, garnished with parsley.
PROTOSE POT ROAST
Mix the vegetable stock with the strained tomatoes, salt to taste, and pour over the protose, which has been sliced and placed in a baking-pan. Bake one hour.
BRAIZED PROTOSE AND CABBAGE
Braize protose according to the recipe, and serve with boiled cabbage.
PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS
By putting a layer of sliced raw potatoes in the bottom of the pan and covering with the protose, onions, and stock, we have protose steak and potatoes smothered with onions.
Let simmer ten or fifteen minutes; thicken with browned flour, two heaping teaspoonfuls, mixed with strained tomatoes to consistency to pour easily. Salt and celery salt to taste.
PROTOSE PATTIES (PLAIN)
Thoroughly crush the protose and mix with the salt and one egg. Form into patties, roll in egg and cream, then in bread crumbs. Bake in greased pan till lightly browned. If desired, the crumbs may be slightly moistened with cream.
Butter a deep pan and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover the pan and put into the oven to brown, turning the protose once, and watching carefully that the onions do not burn. Remove from the oven and cover with the vegetable stock. Cover and return to the oven, and bake until the stock is reduced to a thick, brown gravy.
PROTOSE CUTLETS WITH MASHED POTATO
Cut protose into six slices as for protose steak. Dip in beaten egg and milk, and roll in granose flakes. Do this the second time, and bake in brown sauce about thirty minutes. Serve with mashed potato.
NUT LISBON STEAK
Broil or fry the protose a nice brown (but do not burn) and drop into the gravy (any good brown gravy will do); let simmer an hour or two. Serve hot with a spoonful of the gravy.
More protose may be used if desired.
PROTOSE AND TOMATO
Cut the protose in rather thick slices and lay in a flat baking-pan (one about two inches deep will answer nicely); boil the tomatoes and thicken with the corn starch; add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn starch may be omitted if desired.
BAKED PROTOSE WITH MACARONI
Break the protose in one-inch lengths. Drop in three quarts of boiling water, previously salted. Boil from one-half to three-quarters hour, turn into colander, and pour cold water over it. Drain and turn into baking-pan.
Put the oil in a stew-pan, add the onion, braize till nicely browned, then add the flour, and stir until brown. Add the milk, then the protose. Season with salt. Pour this sauce over the macaroni and sprinkle with bread crumbs. Bake in a moderate oven till brown.
FRIZZLED PROTOSE IN EGGS
Cut the protose into small, thin, narrow strips; put into a frying-pan with a little olive oil, and when hot pour the well-beaten eggs over it, stirring constantly, until the eggs are set. Serve hot on toast.
Slice one-half the potatoes in a baking dish, sprinkle one-half the bread crumbs over them; on the crumbs put half the protose cut into thin slices; pour over some of the gravy to moisten. Add the remainder of the ingredients in the same manner, making two layers. There should be sufficient gravy to cover and cook the potatoes and protose.
EGGPLANT BAKED WITH PROTOSE
Peel and slice the eggplant in one-fourth inch slices, and cut the protose into twelve slices. Put a layer of the eggplant in an oiled pan, then a layer of protose, and sprinkle part of the onion over all. Make another layer with the remainder and cover with vegetable stock. Salt to taste, cover, and bake. Tomato may be used in place of the stock if desired.
Put the butter into a saucepan, heat, add the onion and garlic, and brown, then add the flour and brown, add the tomato, and cook a few minutes, stirring to prevent flour from lumping. When nice and brown, add vegetable stock and the seasoning; boil until the ingredients are well blended; add the rice and boil till the rice is tender, stirring often. To this add the minced protose that has been heated in a covered dish in the oven. Mix and serve.
RAGOUT OF PROTOSE
Put all together, except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve.
Add a little
Make a heavy white sauce with
If desired, flour may be rubbed with
Add salt to taste.
Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or croquettes. Dip into beaten egg, roll in bread crumbs that have been moistened with melted butter, and brown in the oven.
To the stock add the protose, bread crumbs, the egg unbeaten, and salt. Mix thoroughly. Line a baking-pan with part of the rice, and fill in the center with the protose mixture; cover with the rest of the rice, and press down gently. Bake, and serve with browned sauce.
Split a pound of protose in two lengthwise, and cut into as many slices as needed. Broil in a pan, and serve with brown sauce.
PROTOSE STEAK A LA TARTARE
Put the butter in a saucepan and set on the range. When hot, add the onion and cook until brown; add the minced protose, a pinch of salt, and mix. Form into balls, making a depression in each ball, and drop an egg yolk in each depression. Bake until the eggs are done. Chop the onions and olives, add the mayonnaise, and use as a garnish.
PROTOSE OR NUTTOLENE CUTLETS
Beat the eggs, add the milk and salt, dip the slices of nut food in this, and then in the buttered bread crumbs, and lay in a greased baking-pan. Place the remaining bread crumbs with the milk, add salt, and pour over the cutlets. If not enough to cover, a little milk may be added. Put into the oven and bake till the mixture sets, or it may be placed on the range, and when one side is browned turn and brown the other side.
GOLDEN NUT CHARTREUSE
Make the filling same as for protose chartreuse; line the pan with the mush, put in the filling, and cover with mush. Bake, and when cold cut into slices, egg, crumb, and bake. Serve with gravy.
Boil the lentil, onion, tomato, potatoes, and rice together till soft; chop very fine and add the cooking oil, egg, and a very small piece of garlic, and salt to taste. Put into oiled pan and bake until brown.
Cook lentils until tender, drain, press through a colander, add the milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce.
WALNUT LENTIL PATTIES
Rub the lentils through a colander and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola. Form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy.
LENTIL PATTIES ON MACARONI
Cook the lentils until tender and put through a colander. To this pulp add the rest of the ingredients, using sufficient bread crumbs to make stiff enough to form into patties. Dip the patties in egg and crumbs. Brown in the oven. Serve on a platter with creamed macaroni.
Cook the lentils in six cups of water until quite tender and the water almost dried away. Press the lentils through a soup strainer. Grind the walnut meats and add to the lentils. Add a little butter and salt to taste.
Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, mixed herbs, and salt to taste. Cook with the pot closely covered for twenty-five to thirty minutes longer.
Remove from fire, drain, press through a colander, and add the granola, ground walnuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes or until nicely browned.
LENTIL NUT ROAST
Emulsify the nut butter in enough water to mix easily. Mix all together and thicken with toasted bread crumbs or granola. Salt to taste. Put in oiled pan and bake. Serve with gravy. A little thyme or sage may be used if desired.
Wash clean and boil the rice in two quarts of water until done. Drain off the water well. Add, while hot, a custard made of the egg, milk, and sugar. Flavor with lemon or vanilla. Form into molds, and serve with stewed prunes, peaches, or any other kind of fruit.
RICE AND BANANA COMPOTE
Bring the milk to a boil, thicken with corn starch or flour, and add sugar to taste. Simmer the bananas in this sauce for half an hour. Add vanilla.
Rice for bananas: Cook the rice in two and one-fourth cups of water in a double boiler till done. The rice should be soft and each grain standing out separate when done. Make a layer of the rice, and serve the bananas on it.
RICE AND EGG SCRAMBLE
Thoroughly wash the rice and boil in salted water until tender and drain. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot.
Boil the rice until about half done, drain, and finish cooking in the following sauce:—
Put the oil in a saucepan, add all the other ingredients except the tomato and flour; set over the fire and stir occasionally, to prevent burning, until brown. Then add the flour and stir till brown. Add the tomato, let cook a few minutes, strain, and add to the rice.
Mix the corn, milk, flour, and yolks of the eggs together thoroughly. Then fold in the well-beaten whites of the eggs, and fry by spoonfuls.
PROTOSE AND RICE CHOWDER
Put the butter in a deep dish, melt, then add a layer of the protose, sliced quite thin, then sprinkle with mace, salt, and bits of butter. Then add a layer of the sliced potatoes, sprinkle with part of the rice, then a layer of bread, then more salt, bits of butter, and minced onion. Add the remainder in the same order, and pour over all one cup of hot vegetable stock. Cover, set on range, and let simmer one-half hour, then pour over all one cup of hot cream or milk, and serve.
Whip the egg until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle with flour to prevent sticking, and roll up into a long roll, rolling crosswise. Then with a sharp knife cut into very thin slices and drop into boiling salted water. Cook about twenty minutes. Drain, pour over the melted butter, and serve hot.
VEGETABLE OYSTER A L'ITALIENNE
Take macaroni broken into one-inch lengths, and boiled until tender, and vegetable oyster which has been parboiled twenty minutes, and put in alternate layers in a baking-pan. Pour over this a sauce made from both of the liquors (macaroni and vegetable oyster) thickened with the yolks of the eggs. Sprinkle with granola and bake until browned.
GREEN CORN CHOWDER (NEW ENGLAND STYLE)
Brown the onion in the oil, and add the protose and vegetable stock. When thoroughly heated, add corn pulp, mix all together, heat up well, and salt. Put the sliced potatoes in cold water, drain, and put into a pan of flour; shake the pan so as to cover the potatoes with flour. Put half of the potatoes in a layer in the bottom of a baking-pan, cover with half the corn and protose mixture, sprinkle with bread crumbs and part of the parsley. In the same manner add the remainder of the potatoes and mixture. Moisten with stock and bake until the potatoes are done.
Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten yolks. Then fold in the stiffly-beaten whites. Brown on a griddle.
Cover beans with water, soak overnight, drain, and cook in fresh boiling water until tender, or about an hour. Drain, press through a colander, add salt and olive oil. Mix thoroughly and roll into cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs and bake in moderate oven. Serve with tomato sauce.
SCOTCH PEA LOAF
Stir all together, or thicken with toasted bread crumbs or granola; bake. Serve with gravy.
BEAN AND NUT LOAF
Thoroughly wash the beans and soak overnight. Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy.
Beat the whites of the eggs very stiff and fold into the above mixture. Put into oiled pan, and bake in moderate oven.
OKRA GUMBO (VEGETARIAN STYLE)
Cook the tomatoes and okra in the water. Brown the onion in the butter, add the protose and nuttolene with the seasoning; brown all together a few minutes; then add the tomato and okra; let all simmer for two hours. Serve on platters on tablespoonful of boiled rice. Garnish with the parsley or cress.
BAKED POT PIE
Cook the carrots about one hour, then add potatoes, onions, protose, and a little chopped parsley. Simmer in just enough water to keep from burning until potatoes are done. Season with thyme and salt to taste. Put in an oiled pan and cover with a rich pie paste. Bake thirty to forty minutes in a moderate oven.
BAKED EGGPLANT A LA CREME
Peel the eggplant and cut in slices about three-fourths of an inch thick. Place slices in a pan and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk; add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk.
MOCK CHICKEN PIE
Put into an oiled baking-pan a layer of the thinly-sliced boiled potato, and over this a layer of nuttolene cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose. Pour over the nut gravy and let set five minutes. Cover this with the pie crust and bake till done.
GREEN CORN NUT PIE
Braize in a little butter or oil. Add
Add to this sufficient bread crumbs to make a batter that will spread easily. Oil a baking-pan, and cover the bottom with one-half of the corn mixture, then put in the nut food mixture and the remainder of the corn to top. Bake till nicely browned.
VEGETABLE OYSTER PIE
Boil the vegetables separately until tender; then mix with the other ingredients and put in a shallow baking-pan. Cover with the pie paste and bake a light brown. Serve hot.
VERMICELLI NUT PIE
Cook the nuttolene ten minutes in two cups of rich milk, then rub through a strainer. Flavor with celery salt. Cook the vermicelli fifteen minutes, strain, and pour over it while in the strainer two quarts of cold water. When it is well drained, line the bottom of a pie dish with one-half of it. Pour over it the puree of nuttolene and cover with the other half of the vermicelli. Make a custard of two eggs, two cups of milk, and a teaspoonful of salt. Turn this custard over the pie, and with a fork make an impression all over, to permit the custard to run through. Sprinkle a few bread crumbs over it, and bake in a quick oven thirty minutes. Serve with or without sauce.
NUT AND VEGETABLE PIE
Brown and add
Salt to taste and put in oiled pan. Pour over this a mixture made by beating one egg in one cup milk, and bake in a moderate oven till it is nicely browned.
Peel and slice the tomatoes and place in a small baking-pan. On top of this put some chopped parsley, a pinch of salt, and cooking oil. Cover with thin pie paste and bake.
BOILED MACARONI (PLAIN)
Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce.
MACARONI A L'ITALIENNE
Break the macaroni into one-inch lengths; boil in salted water till done; drain. While the macaroni is cooking, boil the milk and thicken with the corn meal. When thoroughly cooked, add the tomatoes, onions, and salt. Pour this dressing over the macaroni, and serve hot.
MACARONI AND KORNLET
Break the macaroni in one-inch lengths and boil in salted water till tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread in a baking-pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done.
MACARONI WITH TOMATO SAUCE
Break the macaroni into one-inch lengths and boil in salted water till thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in a little water. Add the cream, which should be hot, and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred.
Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the macaroni, protose, and salt, and make stiff with the bread crumbs, so that it can be made into cutlets. Make into any shape desired. Put into an oiled pan and bake till nicely browned. Serve with tomato or cream sauce.
Boil the macaroni and put it into a gravy made of the milk, flour, butter, and salt. Mix well, and serve.
MACARONI IN CREAM
Cook the macaroni in plenty of boiling water thirty minutes. Turn off the water and wash the macaroni by pouring two or three quarts of cold water over it. Return the macaroni to the saucepan and add the boiling milk. Remove to a cool part of the stove and cook for thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot to mix the egg with the macaroni. Stir as little as possible. Salt to taste.
Break macaroni into one-inch lengths and boil in salted water till tender. Drain and wash with cold water. Put into a baking dish and sprinkle over it the hard-boiled eggs chopped fine. Stir into cream gravy, made from rich milk, sprinkle top with bread crumbs. Bake until nicely browned.
BAKED MACARONI WITH EGG SAUCE
Break the macaroni into inch lengths and boil in salted water thirty to thirty-five minutes. Drain, turn it into a deep pan. Pour over this a custard made with the milk, beaten eggs, and salt. Sprinkle with granola on top, and bake in a moderate oven thirty minutes.
MACARONI WITH APPLE
Butter a deep baking-dish and put in a layer of mashed and sweetened apple sauce. Grate a little nutmeg over and add a layer of cooked macaroni. Repeat till the dish is full, finishing with the apple sauce. Bake till the apples are slightly browned. Serve with sweetened cream, seasoned with nutmeg. May be served as a dessert.
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1)
Break the macaroni into inch lengths and boil in salted water until tender. Drain and mix in a little granola. Add the sour cream or thick sour milk and about one cup of egg sauce. (See egg sauce recipe, page 156.) Season to taste and bake.
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2)
Break the macaroni and cook in salted water until about half done. Drain and pour over it enough milk to cover, and simmer until done. Add the cottage cheese and butter and mix thoroughly. Pour into baking-pan, sprinkle with bread crumbs, and bake.
MACARONI WITH GRANOLA
Cook the macaroni till tender; drain, put one-half in a baking-pan, sprinkle on one-half of the granola, and cover with one-half of the gravy. Repeat with the remainder, making two layers. Bake until nicely browned.
Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into a flat pan, and let cool. When cold, form into croquettes, egg, crumb, and bake.
Cook the macaroni, drain, and add the rest of the ingredients. Let simmer thirty minutes. Serve.
MACARONI (SPANISH STYLE)
Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onions grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato or Chili sauce.
MACARONI WITH TOMATO
Boil the macaroni till tender, drain, and add the stock and tomatoes not strained (they should be put on a sieve and allowed to drain, as the stock will afford sufficient liquid), but chopped, and there should not be enough of them to allow the tomato taste to predominate. Now add to this the hard-boiled eggs, grated or rubbed through a colander. Mix all together, and add a little salt. Pour into a baking-pan about four inches deep, and bake until the mixture is thick. A few lumps of butter sprinkled over the top as it goes to the oven is an improvement.
SCALLOPED MACARONI WITH VEGETABLE OYSTERS
Boil the macaroni and vegetable oysters separately, and drain. Then place same in alternate layers in a pan. Pour over this a gravy made of the milk, flour, eggs, butter, and salt. Stir carefully so as to get the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top and bake in a quick oven till nicely browned.
SPAGHETTI IN TOMATO SAUCE
Break the spaghetti into small pieces and boil until well done. Pour over this tomato sauce, made as follows: Brown the minced onion in a little oil, stir in the flour, and add tomatoes, bay leaves, and salt to taste. Let boil, and strain.
Put all together in a pan, pour over a little cooking oil, and set on the stove. When it begins to brown, stir up with a thin knife occasionally until well browned.
VEGETARIAN HAMBURGER STEAK
Mix thoroughly, form into patties, and fry. Serve with tomato sauce.
VEGETARIAN HAMBURGER STEAK WITH MACARONI
Serve vegetarian hamburger steak with macaroni and a little brown sauce.
Form into patties, and roll in gluten or browned flour, and bake in a frying-pan. If browned in the oven, put a small piece of butter on top of each.
BAKED STUFFED TOMATOES
Take out the inside of the tomatoes and mix with this the bread crumbs. Then add the other ingredients, and fill the tomatoes, piling mixture up on top. Place small piece of butter on each, and bake in a hot oven, until the tomatoes are cooked. When nearly done, sprinkle chopped parsley over the top.
The term "vegetable," as here used, is applied to such plants (grains, nuts, and fruits excepted) as are cultivated and used for food. The use of a large variety of vegetables in our food assists in promoting good health. To get the best results, they should be judiciously combined with nuts, fruits, and grains. Green vegetables are rich in potash salts and other minerals necessary to the system, and in such a form as to be easily assimilated.
Starchy vegetables, as potatoes, supply energy and heat, and give necessary bulk to the food. Peas, beans, and lentils contain a large amount of proteid, used in building and repairing tissue, and are therefore used in place of meat. For weak stomachs they are more easily digested in the form of purees and soups, with the outer indigestible covering removed. All vegetables should be fresh; for in spite of all that may be said to the contrary, all vegetables, whether roots, leaves, or any other kind, begin to lose bulk and flavor as soon, as removed from the ground. The kind that suffer least in this respect are beets, potatoes, carrots, etc. Those which are most easily affected are cabbage, lettuce, celery, asparagus, etc.
Vegetables that have been touched with the frost should be kept in a perfectly dark place for some days. The frost is then drawn out slowly, and the vegetables are not so liable to rot.
GENERAL DIRECTIONS FOR VEGETABLES
Fresh green vegetables should be cooked as soon after being gathered as possible. Those containing sugar, as corn and peas, lose some of their sweetness by standing. Wash thoroughly in cold water, but unless wilted do not soak. It is better not to prepare fresh green vegetables until they are needed; but if they must be prepared some time before cooking, cover with cold water.
Most vegetables should be put into fresh, rapidly-boiling water, and if cooked in uncovered vessels, they will retain a better color, as high heat destroys their color. In no instance permit them to steep in the warm water, as this toughens them, and in some instances destroys both color and flavor.
The salt hardens the water, and also sets the color in the vegetable. For peas and beans do not add salt to the water until they are nearly done, as they do not boil tender so readily in hard water.
Corn should not be boiled in salt water, as the salt hardens the outer covering of skin and makes it tough. Cook the vegetables rapidly till perfectly tender, but no longer. If vegetables are cooked too long, flavor, color, and appearance are all impaired. To judge when done, watch carefully, and test by piercing with a fork. The time required to cook a vegetable varies with its age and freshness; therefore, the time tables given for cooking serve only as approximate guides.
Delicate vegetables, as green peas, shelled beans, celery, etc., should be cooked in as little water as possible, toward the last the water being allowed to boil away till there is just enough left to moisten. In this manner all the desirable soluble matter that may have been drawn out in cooking is saved.
Strongly flavored vegetables, as cabbage, onions, etc., should be cooked in a generous quantity of water, and the water in which onions are cooked may be changed one or more times.
The general rule for seasoning vegetables is as follows:—
To two cups small whole vegetables, or two cups of vegetables mashed or sliced, add a rounding teaspoonful of butter, and half a level teaspoonful of salt. To beans, peas, and squash, add one-half teaspoonful of sugar to improve them. Add milk or the vegetable liquid when additional moisture is required.
Pre-eminent among vegetables stands the potato.
The solid matter of potatoes consists largely of starch, with a small quantity of albumen and mineral salts. Potatoes also contain an acid juice, the greater portion of which lies near the skin. This bitter principle is set free by heat. While potatoes are being boiled, it passes into the water; in baking it escapes with the steam.
New potatoes may be compared to unripe fruit, as the starch grains are not fully matured. Potatoes are at their best in the fall, and they keep well during the winter. In the spring, when germination commences, the starch changes to dextrin or gum, rendering the potato more waxy when cooked, and the sugar then formed makes them sweeter. When the potatoes are frozen, the same change takes place.
In the spring, when potatoes are shriveled and gummy, soaking improves them, as the water thus absorbed dissolves the gum, and makes them less sticky. At other times, long soaking is undesirable.
Soak about half an hour in the fall, one to three hours in winter and spring. Never serve potatoes, whether boiled or baked, in a closely covered dish, as they thus become sodden and clammy; but cover with a folded napkin, and allow the moisture to escape. They require about forty-five minutes to one hour to bake, if of a good size, and should be served promptly when done.
Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, inasmuch as thereby a great deal of the vegetable is scorched and rendered uneatable. They should be frequently turned while being baked, and kept from touching one another in the oven or dish. When they are pared, they should be baked in a dish, and oil of some kind added, to prevent their outsides from becoming burned.
Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire potato masher, or, if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. Heap up on a plate, press a lump of butter into the top, and send to the table hot.
Mix and beat up thoroughly, folding in the beaten whites last. Make into balls, put into greased pans, brush with beaten egg, and bake a light brown.
Mince six large, cold potatoes. Put them in a baking-pan, cover with milk; add a little cream, and bake fifteen minutes.
SCALLOPED POTATOES NO. 1
Cut potatoes into even slices, put in a baking-pan, sprinkle with a little salt, and a few small pieces of butter. Pour over the milk and flour mixture, and sprinkle the top with a layer of crumbs. Cover and bake till potatoes are tender. Remove the cover and brown lightly.
SCALLOPED POTATOES NO. 2
Place in alternate layers in a pan and sprinkle the top with ground bread crumbs. Bake until brown.
HASHED BROWNED POTATOES
Use cold, boiled potatoes or good left-over baked potatoes. Pare and cut into three-quarter-inch dice or irregular pieces. Put in a shallow baking-pan, sprinkle with salt, pour over sufficient cooking oil, season well, and prevent scorching. Put into the oven, and when they begin to brown, stir continually till all are nicely browned.
NEW POTATOES AND CREAM
Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop into boiling water and boil briskly till done, but no more. Press the potato against the side of the kettle with a fork; if done, it will yield to gentle pressure. In a saucepan have ready some butter and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a minute or two, and serve.
POTATOES A LA CREME
Heat the milk and stir in the butter cut up in the flour. Stir until smooth and thick. Salt and add the potatoes, sliced, and a very little finely-chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish and serve.
POTATOES A LA DELMONICO
Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the saucepan covered and shake occasionally until they are quite done, which will be in about an hour.
POTATO CROQUETTES (DELMONICO'S)
Season the potatoes with salt and butter. Beat the whites of the eggs and work all together thoroughly. Make into small balls slightly flattened. Dip them into beaten yolks of eggs, roll in flour or cracker crumbs, and fry in hot oil.
STEWED SALSIFY OR VEGETABLE OYSTERS
Wash and scrape the salsify, slice, and put into cold water to prevent discoloring. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve.
ESCALLOPED VEGETABLE OYSTER
Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration. When ready to cook, boil in enough water to prevent scorching. Salt when they begin to get tender. Boil a few minutes longer, but do not let them get too salty. Drain, or remove with a skimmer, putting a layer in a baking-pan, then a little rich cream sauce, then another layer of each. Sprinkle the top with sifted bread crumbs, and bake a light brown.
Grate the corn with a coarse grater into a deep dish; beat the whites and yolks separately, and add the corn, flour, butter, and salt. Drop spoonfuls of this batter into a frying-pan with hot oil, and fry a light brown on both sides. The corn must be young.
Cut off all the roots and remove all the decayed and outside leaves. Wash thoroughly, being careful to remove all specks and blemishes. If the stalks are large, divide them lengthwise into two or three pieces and place root downward in a celery glass, which should be nearly filled with cold water.
Cut the celery into half-inch lengths and cook in boiling, salted water. When tender, drain and pour over this the sauce. Heat well, and serve. The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred.
LENTILS (ORIENTAL STYLE)
Wash the lentils well, soak overnight, and drain. Cook in boiling water till tender; drain again. Put the olive oil in a saucepan, add the onion, and cook till the onion is soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, add the salt, and serve hot.
LENTILS WITH ONIONS
Wash the lentils, put to cook in saucepan with plenty of cold water, and boil till tender; when soft, turn them into a fine colander, and drain thoroughly, saving the water they were cooked in. Peel the onions, cut into thin slices, put in a flat stew-pan with a lump of butter, or a little olive oil, and fry. Put the lentils in the onions and add salt to taste. Moisten with a little of the broth drained from the lentils and allow them to simmer at the side of the fire. Serve.
Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour. Pour this over the chestnuts; serve as a vegetable.
ASPARAGUS NO. 1
Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often imparts to it a very unpleasant flavor. This may be remedied by blanching the asparagus in boiling water for four or five minutes. Then drain, and add more hot water, and finish cooking.
ASPARAGUS NO. 2
Scrape the stalk ends of the asparagus or break off the tough lower stalks as far as they will snap. Wash well, tie in bundles, and put into enough rapidly-boiling salted water to cover. Allow a teaspoonful of salt to each quart of water; cook uncovered from twenty to thirty minutes, or till perfectly tender. Drain, remove the string, spread with salt and butter, and serve immediately on toast. The asparagus may be neatly arranged on hot toast and covered with white cream sauce, if preferred.
Wash the asparagus carefully, place in a saucepan of boiling salted water, and boil till done. Take them out and cut into lengths of about two inches, and place on a cloth near the fire to dry. Prepare a little sauce made of lemon juice, butter, yolk of an egg, and salt. Place the asparagus on a dish, over which pour the sauce, and serve.
The flavor of peas and the time required for cooking depend largely upon their freshness. Very young peas will cook tender in twenty minutes, older peas sometimes requiring an hour or more. A teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor.
Break the tender parts of the asparagus into one-inch lengths and put into enough boiling water to cover. Boil till tender; add sufficient rich milk or cream to make a gravy. Thicken with flour, season with salt, let come to a boil, and serve.
ASPARAGUS WITH EGGS
Cut the tender tops from a bunch of asparagus, and boil about twenty minutes. Then put into a baking-tin with butter and salt. Beat the whites and yolks of the eggs separately, add the cream and pour this over the asparagus. Bake until the eggs are set.
ASPARAGUS WITH GREEN PEAS
Break the tender parts of the asparagus into one-inch lengths and put with the peas into boiling water enough to cover. Boil till tender; add sufficient rich milk or cream to make a gravy. Thicken with flour, season with salt, let come to a boil, and serve.
Wash one and three-fourths cups of navy beans and put them into an earthen jar, covering immediately with one and three-fourths quarts of boiling water. Add salt, cover, and put into the oven. When they boil well, draw the jar to the edge of the oven, where they will just simmer. Cook for twenty-four hours. If they get too dry, add a little boiling water. The beans will be nicely colored and have a rich flavor.
Clean the beans, soak in cold water one hour, season with salt and molasses. Put into a covered jar with plenty of water; bake overnight in a slow oven. When done, the beans should be whole, dry, and mealy, and of a rich brown color. This can only be obtained by baking the beans several hours in a slow oven. If desired, a little chopped protose may be added. Serve the beans plain, or with brown bread.
PUREE OF BEANS
Follow the directions given for puree of peas.
Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. Never parboil beans.
BAKED BEANS WITH TOMATO SAUCE
Prepare the beans as for plain baked beans; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or olive oil may be added.
Put beans in pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn. Put the cobs in with the peas, boiling from thirty to forty-five minutes. Take out the cobs and put in the scraped corn. Boil again for fifteen minutes; then season with salt, butter and cream. Serve hot.
Contrary to the opinion of many, the onion is not objectionable as an article of food. Judiciously used it fills as important a place in cooking as salt or any other seasoning.
Put onions into a saucepan of water, or water and milk mixed in equal proportions; add salt and boil till tender. When done so that they can be easily mashed, work them up with a little butter into a paste. Cover with bread crumbs and bake in a moderate oven.
Peel the desired number of onions, being careful not to cut off the root end. Take out the inside of the onion and fill the hole with a mixture of bread crumbs, beaten egg, and a little milk. Season with salt and sage. Bake in oven until brown.
Remove the skins from six tomatoes and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled beat up eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to get thoroughly done.
Trim the spinach and wash in three or four waters to remove the grit. Cook in boiling water about twenty minutes, removing the scum. Do not cover the vessel while cooking. When tender, turn into a colander, drain, and press well. Chop fine, put into a saucepan with butter and salt. Set on the fire and cook till quite dry, stirring it all the time. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs.
Wash and cut in pieces. Cook in the steamer, that it may be as dry as possible. When done, let it stand and drain a few minutes, shaking it occasionally. Mash and season with salt, butter, and a little cream.
WINTER SQUASH (HUBBARD)
Cut the squash, pare, remove seeds, wash, and put into the steamer. Cook until soft, remove and mash or press through a colander. Season with salt, butter, sugar, and a little sweet cream. Beat well, and serve.
Cut into pieces of desired size, remove seeds, sprinkle with a little sugar and salt; bake until done. Serve in the shell, or it may be peeled before baking.
PUREE OF PEAS
Put the peas to cook in boiling water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time; and when thoroughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve.
GREEN CORN (STEWED)
Husk and clean as for boiling corn; with a sharp knife cut off the top of the grain, being careful not to cut too close to the cob and with the back of the knife press out the remaining pulp. When cut in this way, the corn is much more juicy than when the grains are cut close to the cob. Place the milk in a granite saucepan, and when boiling, add the butter and corn; cook from ten to fifteen minutes, or until it loses its raw taste. Stir frequently, and season to taste with salt and sugar.
GREEN CORN (BOILED)
Strip off the husk, remove the silk, put into fresh boiling water, and cook ten to twenty minutes. Cook only till done, for if boiled too long, the corn hardens, and its flavor is impaired. If the corn is not very sweet, add one-fourth cup of sugar to the water in which it is boiled.
GREEN PEAS (VERY YOUNG AND TENDER)
Shell the peas and cover with cold water; skim off undeveloped peas which rise to the top of the water and drain. Barely cover with boiling water; cook till tender, then add salt. When done, very little water should remain. Season to taste with butter and add more salt if needed. A little sugar is sometimes an improvement.
When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improvement.
PLAIN BOILED STRING BEANS
Break off the ends of beans and string; wash thoroughly; if large cut them in two; drop into boiling water and boil till tender. Salt and season with olive oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk.
CAULIFLOWER WITH CREAM SAUCE
Divide the cauliflower into portions of convenient size before cooking. Boil slowly, or steam till tender, drain, and when dished up, pour one or two tablespoonfuls of strained white sauce over each portion.
Soak a medium head of cauliflower in cold water with head down for thirty minutes; steam or boil gently till tender; separate into small sprays and pour over them a sauce made of the milk thickened with flour and butter beaten together. Add a little salt. Cover lightly with bread crumbs, which have been moistened with melted butter, and bake until a nice brown. Serve at once.
CAULIFLOWER WITH TOMATO SAUCE
Prepare as for stewed cauliflower, and when done serve with tomato sauce.
Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little olive oil or hot cream; salt to taste. Pour this over the cauliflower, and serve.
Prepare as for plain boiled cauliflower; cook or steam till tender; drain and put in a stew-pan; pour over some rich milk or cream; stew together for a few minutes, and serve.
BOILED CAULIFLOWER (PLAIN)
Pick off the outside leaves, cut the stalk one inch from the head, split, wash thoroughly in cold water. Put in salted water for one or two hours before cooking. Cook in salted, boiling water (milk added to the water will keep it white). Boil till tender; remove from the fire; let stand in same water till ready to serve. Drain, serve with cream, butter, or egg sauce poured over.
Prepare as for plain boiled cauliflower; boil until tender; place in a baking-dish and sprinkle with fine bread crumbs; pour over some thin cream sauce, and brown in the oven. Serve with egg or butter sauce.
CABBAGE AND CREAM
Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.
BAKED CABBAGE NO. 1
Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt and blanch twenty minutes. Drain, put in a baking-pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set.
BAKED CABBAGE NO. 2
Rub sufficient cold, boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir thoroughly; butter a pudding dish of suitable size, line with browned crumbs, press in the cabbage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve.
CABBAGE STEWED WITH TOMATO
Slice and wash a good sound cabbage and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Add enough salt to season. Add sufficient water to cook and stew slowly till tender. Strained tomatoes may be used if desired.
Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking-pan and sprinkle with a little salt. Cover this with finely-broken, fresh bread crumbs, repeat and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs. Cover and bake in a moderate oven till the cabbage is thoroughly cooked. More milk may be added if necessary.
HOLLAND CREAM CABBAGE
Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well, add lemon juice, water, and melted butter. Mix this with the cabbage and cook till tender in a vessel that does not easily burn.
Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or olive oil; season with salt; serve hot.
Boil a firm, white cabbage fifteen minutes, changing the water; add more from the boiling teakettle; when tender, drain, and set aside till perfectly cold; chop fine and add the beaten eggs, butter, salt, and cream; stir all well together and bake in a buttered dish till brown.
BRUSSELS SPROUTS PLAIN
Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water; serve with butter or cream sauce.
BRUSSELS SPROUTS SAUTE
Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently and cook till well heated through. Serve hot with mashed potato.
BRUSSELS SPROUTS BAKED WITH CRUMBS
Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking-dish and sprinkle with bread crumbs; pour over a thin cream or egg sauce. Bake in the oven till nicely browned.
Select young red beets; cut off the tops half an inch from the root. If cut too close, the roots will bleed and the color will be impaired. Wash and clean carefully with the brush to remove all particles of dirt. They may be boiled or steamed. If boiled, use as little water as possible. Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use.
Wash young, tender beet tops, cleaning thoroughly; drain and boil in salted water till tender; drain, chop fine, season with butter or oil, and serve with lemon juice or cream.
BEET STALKS WITH BUTTER SAUCE
Take some beet stalks, cut off the leaves, wash thoroughly, tie in bunches, and let steep in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce.
BEETS AND POTATOES
Boil young beets and new potatoes separately until tender; peel and slice in alternate layers in a baking dish; season with salt and moisten with rich milk. Bake until nicely browned.
Select young, smooth, red beets of uniform size; wash and clean thoroughly; bake in a slow oven from two to six hours; when done, remove the skins and dress with lemon juice or cream sauce.
Cut off the tops half an inch from the roots; wash and clean carefully to remove all dirt. Boil in as little water as possible. When done, pour a little cold water over them, rub off the skins, and slice into a granite or earthen dish; pour over them equal parts of lemon juice and water. Let stand one or two hours before serving.
Cook the beets till tender in salted water, then cut into dice. Serve with cream sauce, made by thickening the milk or cream with the flour rubbed in the butter. Heat well, and serve at once.
BEET AND POTATO HASH
Chop beets and potatoes fine and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve.
Scrape and cut in half lengthwise; boil till tender; put in a shallow baking-pan; put a few pieces of chopped butter or a little cooking oil on top; sprinkle lightly with sugar; pour over sufficient cream to about half cover. Salt to taste and bake a rich brown.
PARSNIPS IN EGG SAUCE
Clean and cut into small dice and boil in a little salted water until tender, drain and pour over sufficient egg sauce to cover.
After washing the parsnips, slice them about half an inch thick; put them in a saucepan containing enough boiling water to barely cook them; add a tablespoonful of butter, season with salt, then cover closely and stew them until the water has cooked away, stirring often to prevent burning, until they are soft. When they are done, they will be of a creamy, light straw color, and deliciously sweet, retaining all the nutrition of the vegetable.
Cut into half-inch dice and boil till tender; drain and add a small lump of butter and a little salt; heat well and add a dash of lemon juice at the last.
Turnips may be cooked and mashed the same as potatoes, keeping them as dry as possible. The addition of a little sugar is considered an improvement by some.
HOLLAND BOILED TURNIP
Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip.
Scrape enough small round carrots to make three cups; boil in salted water till tender; drain, and cover with a rich parsley sauce.
CARROTS A LA CREME
Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over some hot rich milk, and let simmer till done. Add a little butter; season with salt.
CARROTS WITH EGG SAUCE
Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, pour egg sauce over, and serve.
PUREE OF CARROTS
Clean young carrots, cut into slices, and boil in salted water until tender. Drain, mash through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree.
TO DRESS CUCUMBERS
Pare and lay in cold water—ice water if possible—for an hour. Slice very thin. Sprinkle a very little fine salt over each piece. Let stand for an hour. Shake the dish briskly, drain closely, sprinkle with lemon juice, and serve.
For Vegetables, Entrees, Puddings, Etc.
VEGETABLE SOUP STOCK NO. 1
Put into a saucepan and add
All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add
Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add
Strain through a fine sieve, and the stock is ready for use.
VEGETABLE STOCK NO. 2
Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This should be of the consistency of broth when done. Use with roast braized protose, etc. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.
Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.
BROWN REGENCY SAUCE
|Bakery And Breakfast Dishes|
|Baked Corn Pie||198|
|Boston Brown Bread||201|
|Corn Bread||199, 200|
|Vegetarian Hot Cakes||197|
| Sponge, Simple||236|
|Corn Meal Mush||183|
|Graham Porridge with Dates||184|
|Rice, with Raisins||183|
|A la Mode||166|
|Baked in Tomato Cases||168|
|Omelet with Tomato||165|
| Omelet, Green Pea||166|
|Poached on Toast||169|
|Poached on Granose||170|
|Scrambled with Sugar Corn||169|
|Scrambled with Onions||169|
|Scrambled with Protose||169|
|Scrambled with Parsley||169|
|Braized Protose and Cabbage||83|
|Baked Protose with Macaroni||86|
|Bean and Nut Loaf||100|
|Baked Eggplant a la Creme||102|
|Boiled Macaroni (plain)||105|
|Baked Macaroni, with Egg Sauce||108|
|Baked Stuffed Tomatoes||114|
|Cream Nut Loaf||74|
|Dried Pea Croquettes||76|
|Egg Mixture for Croquettes, etc.||78|
|Eggplant with Protose||88|
|Fillets of Vegetable Salmon||67|
|Frijoles with Protose Mexicano||79|
|Fricassee of Protose with Potato||79|
| Frizzled Protose in Eggs||87|
|Green Corn and Tomato||79|
|Golden Nut Chartreuse||91|
|Green Corn Chowder||98|
|Green Corn Nut Pie||103|
|Hashed Protose Croquettes||77|
|Imperial Nut Roast||74|
|Lentil Nut Roast||94|
|Mock White Fish||67|
|Mock Turkey with Dressing||69|
|Mock Veal Loaf||71|
|Mock Chicken Rissoles||80|
|Mock Chicken Pie||102|
|Macaroni a l'Italienne||105|
|Macaroni and Kornlet||106|
|Macaroni with Tomato Sauce||106|
|Macaroni in Cream||107|
|Macaroni with Apple||109|
|Macaroni and Cheese||109|
|Macaroni with Granola||110|
|Macaroni with Tomato||111|
|Nut and Granola Roast||73|
|Nut and Tomato Roast||76|
|Nut and Vegetable Stew||81|
|Nut Lisbon Steak||85|
|Nut and Vegetable Pie||104|
|New England Boiled Dinner||80|
|Protose Roast, Olive Sauce||68|
|Protose with Browned Potato||78|
|Protose Steak Smothered in Onions||82|
|Protose Smothered with Tomatoes||83|
|Protose Pot Roast||83|
|Protose Steak with Potatoes||84|
|Protose Cutlets||89, 85|
|Protose and Tomato||86|
|Protose Steak a la Tartare||90|
|Protose or Nuttolene Cutlets||91|
|Protose and Rice Chowder||97|
|Protose, Stewed (Spanish)||81|
|Roast of Protose||72|
|Ragout of Protose||89|
|Rice and Banana Compote||95|
|Rice and Egg Scramble||96|
|Scotch Pea Loaf||100|
|Spaghetti in Tomato Sauce||113|
| Vegetarian Roast||72|
|Vegetable Oyster Pie||103|
|Vermicelli Nut Pie||104|
|Vegetarian Hamburger Steak||113, 114|
|Walnut Lentil Patties||93|
|Hygiene of Cooking|
|Process of Making||241|
|Pastry Dough for||225|
| Pumpkin||226, 225|
|Corn Starch Blanc Mange||207|
|Strawberry Short Cake||206|
| Strawberry Souffle||211|
|Asparagus and Protose||26|
|Asparagus and Cauliflower||27|
|Beet and Potato||27|
|Carrot and Beet||25|
|Date and Celery||28|
|Nut and Fruit||22|
|Protose and Celery||20|
|Pea and Onion||21|
|Pea and Tomato||23|
|Salad la Blanche||24|
|Turnip and Beet||26|
| Vegetarian Chicken||17|
|Nut or Olive Oil||35|
|Barley and Nut||51|
|Bean and Tomato||46|
|Corn and Tomato||48|
|Celery and Tomato||59|
|Egg Balls for||40|
|Foundation of Cream||40|
| German Lentil||50|
|Lentil and Tomato||51|
|Lentil and Nut||52|
|Nut and Olive||52|
|Nut and Pea||53|
|Nut and Bean||53|
|Nut and Asparagus||53|
|Nut Meat Broth||58|
|Nut and Cream of Corn||59|
|Pea, with Vegetable Stock||58|
|Rice and Nut||51|
|Tomato and Okra||47|
|Turnip and Rice||50|
|Tomato Bisque||56, 57|
| White Swiss||47|
|Vegetable Soup Stock||149|
|American or French||188|
|Date with Walnuts||192|
|Asparagus with Eggs||129|
|Asparagus with Green Peas||129|
|Beans, Baked||129, 130|
|Beans, Puree of||130|
|Beans, Baked with Tomato||131|
|Brussels Sprouts, Plain||140|
|Brussels Sprouts, Saute||140|
|Brussels Sprouts, Baked||141|
|Beets and Potatoes||142|
|Beet and Potato Hash||143|
| Celery, Stewed||126|
|Corn, Green, Stewed||134|
|Corn, Green, Boiled||135|
|Cauliflower, Cream Sauce||136|
|Cauliflower, Tomato Sauce||136|
|Cabbage and Cream||137|
|Cabbage with Tomato||139|
|Cabbage, Holland Cream||139|
|Carrots, a la Creme||145|
|Carrots with Egg Sauce||145|
|Carrots, Puree of||145|
|Lentils, Oriental Style||126|
|Lentils, with Onions||127|
|Potatoes, New, and Cream||123|
| Potatoes, a la Creme||123|
|Potatoes, a la Delmonico||123|
|Peas, Puree of||134|
|Parsnips, in Egg Sauce||143|
Price of Mill $4.00
This mill is tinned and has a ball bearing. Grinds dry, wet or oily substances. Weight ten pounds, capacity five pounds peanut butter per hour. This is not a cheap meat mill which will not grind fine, but a thoroughly practical grinding mill constructed on the same principles as our large mills, which have been used so successfully throughout the world for nearly a generation. It is a general grinding mill for family use, and is sold at a price within the reach of every family. The importance of pure food can not be overestimated. The surest way to get it is to do your own grinding, thus having the article freshly ground as you use it, and avoiding the danger of injurious adulterations. This mill is adapted to grinding or pulverizing any of the following articles:—
Coffee, peanuts or nuts of any kind, all wet or oily substances, corn meal, cracker dust, bread crumbs, cracked wheat and oats, horseradish, and cooked meats, spices, herbs, and roots, vanilla beans and pods when mixed with sugar and ground together for flavoring; raisins, with or without seeds for marmalade, cocoanuts, etc. Peanut butter is said to be superior to codliver oil for consumptives. Send for circular containing directions for making peanut butter.
|The||A. W. STRAUB CO.,||3737-41 Filbert St.
Canal and Randolph Sts., Chicago, Ill.
Vegetarian Cafe, 755 Market St., San Francisco, Cal.
A pure vegetable shortening, made by a combination of the best food oils so blended as to give the delicate flavor of pure olive oil. A superior salad oil, a cheap, successful oil for all kinds of shortening.
½ gal. can, $0.75
10 gal. case, 11.50
Our Grape Juice is made from the best California grapes carefully selected, filtered, and put up by a process that keeps the juice from fermenting.
Apple Cider is made from sound ripe apples cored, washed and free from worms.
|Quarts||$0.40||1||Pints||$0.25||1||Apple Cider, quarts||$0.35|
SANITARIUM FOOD COMPANY
|Branch Stores:||San Francisco, Oakland, San Jose, Fresno, California; And Salt Lake City and Provo, Utah.|
AMONG THE RECIPES IN THIS COOK-BOOK are a large number in which Sanitas Nut Foods are used, particularly Protose and Nuttolene. A trial of these dishes will convince the most scientific cook and the greatest lover of good things, of the important place in the "meatless menu" occupied by these preparations.
NUT FOODS were developed by the Sanitas Nut Food Co., Ltd., Battle Creek, Mich. Their manufacture is protected by patents issued by the patent bureaus of the United States and foreign countries only after the most rigid scrutiny of the claims presented by the manufacturers.
SANITAS Protose and Nuttolene are the only successful and scientific meat substitutes on the market.
SANITAS FOODS are sold by reliable dealers in all parts of the country. In case your dealer does not carry them, write us for information about our "easy way of supplying you direct from factory." The Sanitarium Food Co., St. Helena and San Francisco, Cal., carry a full line of our products.
Wheeling, W. Va.
I have been a vegetarian for several years, and as long as I can procure your Protose, Malted Nuts and Nut Butter, I have no desire to go back to the flesh pots.
You shall hear from me again.
Yours very respectfully
F. H. H.
SANITAS NUT FOOD CO., Ltd.
Battle Creek, Michigan