Cocina Vegetariana

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TheProjectGutenbergeBookofTheVegetarianCookBook,byE.G.Fulton.
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Title:TheVegetarianCookBook
SubstitutesforFleshFoods
Author:E.G.Fulton
ReleaseDate:October3,2013[EBook#43879]
Language:English
Charactersetencoding:ASCII
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SUBSTITUTESFORFLESHFOODS
Vegetarian
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Cook
Book
ByE.G.FULTON
PACIFICPRESSPUBLISHINGCOMPANY
O AKLAND,CALIFORNIA
EnteredAccordingtoActofCongressintheyear1904,by
PACIFICPRESSPUBLISHINGCOMPANY
IntheOfficeoftheLibrarianofCongress,Washington,D.C.
ALLRIGHTSRESERVED
[3]
WHYIWASIMPRESSEDTOWRITEACOOK
BOOK.
It must appeal to the judgment of every thinking man and woman that
thehumanfamilyaremoreinneedofsound,wholesomeadviceastowhat
theyshouldeatanddrinkthaneverbefore.Thenumberofphysiciansand
dentistsincreaseseachyearatanalarmingrate,buttheachesandillsofthe
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 socalled "dyspepsia
cures."
Theamountofpatentmedicines,"surecures,"consumedbythepeople
intheUnitedStatesisenormous,andisincreasingeveryyear.Itmustbe
apparenttoallstudentsofthepastcenturythatthepeopleofthepresentare
notenjoyingthesamedegreeofhealthasourancestors,norhaveweany
assurancethatthingswillimproveunlesssomeradicalchangeismade.
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Disease among cattle, poultry, and fish has increased so alarmingly in

thelastfewyearsthatweshouldnolongerdependontheanimalkingdom
for food. We should look to the grains, nuts, vegetables, and fruits for a
better dietarythan canbe prepared from the flesh of animals likely to be
contaminatedwithtuberculosis,cancer,andotherdiseases.
[4]
In writing this book, the author has treated the subject from the
commonlyaccepteddefinitionofthetermvegetarianism,whichmeansto
abstainfromfleshfood,butallowstheuseofeggs,milk,anditsproducts.
After years of experience in conducting vegetarian restaurants in several
citiesandmakingastudyofthefoodquestion,hethinkshecanbestowno
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
placeoftearingdownthebody.
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
withouttheuseoffleshfoods,wefindwehaveonlybeguntodiscoverthe
inexhaustible resources of the great vegetable kingdom in the boundless
wealthofvariedhygienicfoods.
E.G.F.
[5]
CONTENTS
BAKERYANDBREAKFASTDISHES
BEVERAGES
CAKE
CEREALS
EGGS
ENTREES
HYGIENEOFCOOKING
NUTBUTTER
PIES
PUDDINGS
SALADS
SALADDRESSINGS
SOUPS
SAUCES
TOASTS
196201
173176
235238
180184
163170
67114
912
241245
225232
205221
1728
3136
4064
149159
188192
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VEGETABLES
115146
HYGIENEOFCOOKING
GOODCOOKING
[9]
Goodcookingisnottheresultofaccident,aspeciesofgoodluck,asit
were. There is reason in every process a law governing every chemical
change.Acourseofmedicallecturesdoesnotmakeaphysician,norwilla
collection of choice recipes make a cook. There must be a knowledge of
compounding,aswellasofcompilingofbaking,aswellasofmixingand
aboveall,onemustengageintherealdoing.Theoryalonewillnotsuffice
butexperience,whichpracticeonlycangive,isoftheutmostimportance.
Mention will be made under this head of those forms of cooking only
whichenterintovegetariancookingasusuallyunderstood.
BOILING
The term "boiling," as applied to cookery, means cooking in a boiling
liquid. Many kinds of food need the action of water or other liquid,
combinedwithheat,tocooktheminthebestmanner,andboilingisoneof
themostcommonformsofcookery.Whenwaterbecomestoohottobear
thehandinitwithcomfort,ithasreachedonehundredandfiftydegrees,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.Whenthereisquiteacommotiononthesurfaceofthewater,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
reachestheboilingpointitbecomesnohotter,nomatterhowviolentlyit
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
wastedbecauseofthemistakenideathatrapidlyboilingwatercooksfood
morequickly.
[10]
Inallordinarycooking,simmeringismoreeffectivethanviolentboiling.
Thetemperatureofthewatermaybeslightlyraisedbycoveringthekettle.
Ifsugarorsaltoranythingtoincreaseitsdensity,isaddedtowater,ittakes
longerforittoboil,butitsboilingtemperatureishigher.Thisexplainswhy
boiling sugar syrup and boiling salt water are hotter than boiling fresh
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water.Boilingeffectspartialdestructionorremovaloforganicandmineral
impuritiesfoundinwater,hencetheimportanceofboilingthewaterwhere
such impurities exist. Boiling also expels all the air and the gases which
givefreshwateritssparkleandvitality.Therefore,thesoonerwaterisused
afteritbeginstoboil,themoresatisfactorywillbethecooking.
Fresh water should be used when the object is to extract the flavor, or
solubleparts,asinsoupsandbroths.Saltwatershouldbeusedwhenitis
desiredtoretaintheflavorandsolubleparts,asinmostgreenvegetables.
Coldwaterdrawsoutthestarchofvegetables.Boilingwaterburstsstarch
grains,andisabsorbedbytheswellingstarch,andsoftensthecellulosein
cerealsandvegetables.
[11]
MILK
Incookingsomekindsoffood,milkisusedinsteadofwater.Milkbeing
thicker than water, less of the steam escapes, and it becomes hot sooner
thanwater,adherestothepan,andburnseasily.Atitsboilingtemperature
(214degrees),thecaseincontainedinmilkisslightlyhardened,anditsfat
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,andiscalledscaldedmilk.Theprocessisaformofsteaming.
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,
whichisacoveredpan,withperforatedbottom.Thisisplacedoverboiling
water,andthesteamcarriestheheatdirectlytothefood.(2)Bymeansofa
doubleboiler.Bythismethodtheheatisconveyedfromtheboilingwater,
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
drierbysteaming,andflourmixturesdevelopadifferentflavorthanwhen
baked.
STEWING
Stewingiscookinginasmallquantityofwateratalowtemperaturefor
alongtime,andisaformofboiling.Thefoodloseslessnutrimentwhen
stewedthanwhenrapidlyboiled.
[12]
BAKING
Bakingiscookingbymeansofdryheat,asinacloseoven.Theclosely
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confined heat of the oven develops flavors which are entirely different
fromthoseobtainedbyotherformsofcooking.Thebakingofmanykinds
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,andmanykindsofpudding,aremorewholesomewhenbakedthan
whencookedinanyotherway.
BRAIZING
Braizing is a combination of stewing and baking. Meat cooked in a
closelycoveredstewpan,sothatitretainsitsownflavorandthoseofthe
vegetablesandflavoringsputwithit,isbraized.Braizeddishesarehighly
esteemed.
BROILING
Broiling,meaning"toburn,"iscookingdirectlyover,orinfrontof,the
clearfire,andisthehottestformofcooking.Theintenseheat,combined
with the free action of the air, produces a fine flavor quite unlike that
obtainedinanyotherway.Panbroilingisbroilingonahotsurfaceinstead
ofoverhotcoals.
SALADS
SALADS
[15]
Allgreenvegetablesthatareeatenrawanddressedwithacid,salt,and
oil, are included in the list of salads, and they should always be served
crispandcool.Washsaladgreenscarefully,allowingthemtostandincold
oricedwateruntilcrisp.Drainandwipedrywithasofttowel,takingcare
nottobruisetheleaves,andkeepincoolplacetillservingtime.Iftheyare
not thoroughly dried, the water will collect in the bottom of the dish and
ruinanydressingused.
Parecucumbersthickly,andremoveathickslicefromeachendcutinto
thinslices,orintoonehalfinchdice,andkeepincoldwateruntilreadyto
serve,thendrainthoroughlycrispceleryincoldwateralso.
Paretomatoes,andkeepinacoldplace,andsprinklewithchoppediceat
serving time. The list of vegetables suitable for salads is so long that the
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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 leftovers may be used, but all cooked vegetables
must be cold and perfectly tender. By deftly combining these leftovers
withthefavoritedressing,thereismaterialforadeliciousandeconomical
salad,towhichthesomewhataristocraticnameofmacedoinesaladmaybe
given. This salad may consist of a few or many kinds of vegetables, any
combinationpleasingaliketotheeyeandthepalatebeingpermissible,and
ifcareistakeninthearrangement,itmaybemadeaveryattractivedish.
[16]
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.Anditisquitethefavoriteforlettuce,cresses,chicory,andother
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
reasonthatitisfrequentlymadeatthetable.
Oneofthemostdifficultthingstoprepareisaperfectmayonnaise,but
oncetheknackisacquired,failureafterwardsisrare.Oneessentialpointis
tohaveallthematerialscold.Chillintherefrigeratorboththebowlandoil
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
coveredclosely,willkeepseveraldaysorlongerintheicebox.Keepina
cold place till wanted, as it liquefies as soon as mixed with meat or
vegetables.Totonedownthetasteoftheoil,andthusmakemoredelicate
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
maybeusedwithpotatoes,tomatoes,celery,andothervegetables.
[17]
MostcookedvegetablesintendedforsaladsaremoistenedwithaFrench
dressingandallowedtostandanhourormore,oruntilwellseasoned,ina
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
themayonnaise.Amistakefrequentlymadeinpreparingsaladdressingis
that of using too much acid. The acid flavor should not predominate, but
otherflavorsshouldalsohavetheirvalue.
VEGETARIANCHICKENSALAD
Choppedprotose,pound.
Choppedcelery,2 3cup.
Gratedonion,1smallteaspoonful.
Choppednuttolene,pound.
Lemons,juiceof2.
Salt.
Mayonnaise,2tablespoonfuls.
Mixalltogether,addingmayonnaisedressinglast.Serveonlettuce.
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ALMONDSALAD
Olives,18.
Celery,1cups.
Blanchedalmonds,1cups.
Saladdressing.
Lettuce.
Stoneandchoptheolives.Addthealmondschopped,alsothecelerycut
fine.Mixwithsaladdressingandserveonlettuce.
[18]
NORMANDIESALAD
Walnutmeats,1cup.
Frenchpeas,1can.
Mayonnaise.
Lettuce.
Placewalnutmeatsinscaldingwateraboutfifteenminutes,thenremove
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
mixthoroughly.Serveonlettuce.
BRAZILIANSALAD
Ripestrawberries,1cups.
Freshpineapple,cutinsmallcubes,1cups.
Brazilnuts,blanchedandthinlysliced,12.
Lemonjuice,4tablespoonfuls.
Lettuce.
Dressing,1spoonful.
Cut the strawberries and pineapples into small cubes, and add thinly
slicedBrazilnutsthathavebeenmarinatedinlemonjuice.Arrangelettuce
inroseshape,andfillthecrownwiththeabovemixture,andcoverwitha
spoonfulofmayonnaiseorgoldensaladdressing.
[19]
NESSLERODESALAD
Redcherries,cup.
Blackcherries,cup.
Redcurrants,cup.
Whitecurrants,cup.
Sugar,1cups.
Redraspberries,cup.
Blackraspberries,cup.
Strawberries,cup.
Lemonjuice,cup.
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Pitthecherries,keepingthemaswholeaspossible.Putalayeroffruitin
thesaladbowl,thenalayerofsugar,thenanotherlayeroffruit,andsoon,
tillallthefruitisused,finishingwithalayerofsugar.Pouroverallone
halfcupoflemonjuice.Shakethebowlgentlyfromsidetoside,todraw
outthejuiceuntilitnearlycoversthefruit.
Moresugarmaybeusedifneeded.Thissaladshouldbemadetwohours
beforeusing,andkeptonice.
FRUITSALAD
Apples,cutinhalfinchcubes,1cup.
Bananas,cutinhalfinchcubes,1cup.
Oranges,cutinhalfinchcubes,1cup.
Mixalltogetherandservewithgoldensaladdressing.
WALDORFSALAD
Apples,cutindice,1cups.
Lemonjuice,cup.
Lettuce.
Celery,cutindice,1cups.
Mayonnaisedressing.
Mixapples,celery,andlemonjuicewelltogether,andpourmayonnaise
dressingover.Serveonlettuce.
[20]
In making Waldorf salad use only crisp, white, tart apples, and the
tender,whiteheartofthecelery.Theceleryshouldbecutalittlesmaller
thantheapples.Useonlywhitemayonnaise.
Drainoffthelemonjuicebeforeaddingthedressing,oritwillruinthe
mayonnaise.
PROTOSESALAD
Protose,cutinsmalldice,1pound.
Cold,boiledpotatoes,cutintodice,2.
Finelycutcelery,cup.
Finelymincedonion,1tablespoonful.
Salt.
Celerysalt,teaspoonful.
Mixthoroughlywithmayonnaise,andserveonlettuceleaves.
PROTOSEANDCELERYSALAD
Dicedprotose,2cups.
Gratedonion,1tablespoonful.
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Oilsaladdressing.
Salt,1teaspoonful.
Crispcelery,1cups.
Lettuceorceleryleaves.
Cutprotoseintohalfinchdice,addalittlesalt,gratedonion,andcelery
cut into the same size as protose. Set in icebox, and just before serving
pouroversomeoftheoilsaladdressing,andmixalltogetherlightly.Serve
onlettuceleavesorgarnishwithceleryleaves.
[21]
PEAANDONIONSALAD
Peas,cannedorstewed,4cupsdrained.
Gratedonion,2tablespoonfuls.
Lettuceleaves.
Mayonnaise.
Letpeasdrainhalfanhour,thenaddtheonion.Mixwell.Setinacold
place,andwhenreadytoservepouroverthemayonnaise.Mixalltogether
lightly,andserveonlettuceleaves.
ENGLISHSALAD
Choppedlettuce,1cup.
Choppedcelery,1cup.
Mayonnaise,1tablespoonful.
Lemons,juiceof2.
Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise
andsalttotaste.
WATERLILYSALAD
Lettuceleaves.
Mayonnaisedressing
Eggs,hardboiled,8.
Cut crisp lettuce leaves into pointed strips, like the outer leaves of a
waterlily.Cutthewhitesofhardboiledeggsalsointostrips,tomakethe
petals. Mash all but two or three of the yolks, mix them with the
mayonnaise,andfillinthecenterofthewhitepetals.Taketheremaining
yolksandputthroughafinesieve,andscatterthisovertheyellowcenter
andwhitepetalstoresemblepollenoftheflower.
[22]
NUTANDFRUITSALAD
Dicedpineapple(canned),1cup.
Choppedwalnuts,1cups.
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Dicedoranges,1cup.
Diceddates,1cup.
Mixalltogether,andaddgoldensaladdressingonehourbeforeserving.
NUTSALAD
Apple,1small.
Lettuce,cup.
Onionjuice,1teaspoonful.
Oilofcloves,7drops.
Salt.
Almonds,cup.
Brazilnuts,cup.
Sugar,1teaspoonful.
Lemon,juiceof1.
Chop all the ingredients moderately fine, and mix well with plenty of
mayonnaisedressing.
TOMATOMAYONNAISE
Tomatoes,2.
Oil,cup.
Onionjuice,3or4drops.
Hardboiledeggs,2.
Rawegg,1.
Peel the tomatoes, cut them in halves, and press out all the seeds,
retaining only the solid, fleshy portion. Chop this fine press through a
sieveanddrain.
Mashveryfinethehardboiledyolksoftheeggs,andaddtherawyolk.
Whenthoroughlymixed,addtheoil,afewdropsatatime.Whenthickand
smooth,addthedrypulpofthetomato,alittleatatime.Stirintheonion
juice.Serveonslicedprotoseornuttolene.
[23]
LIMABEANSALAD
Limabeans,2cups.
Strainedtomatoes,1cups.
Hardboiledyolks,2.
Lettuce.
Nutbutter,2tablespoonfuls.
Mincedparsley,1tablespoonful.
Salt.
Slicedtomatoes.
Cookbeanstillwelldone,strainoffthewater,andsetasidetocool.Mix
nutbutterasfortableuse,andthinitdownwiththetomatojuice.Addthe
mincedparsleyandalittlesaltturnthismixtureonthebeans,andstirwell
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without breaking the beans. Mince the yolks of the hardboiled eggs and
sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and
serve.
PEAANDTOMATOSALAD
Tomatoes,6.
Nuttolene,1cup.
Saladdressing.
Greenpeas,2cups.
Lettuce.
Peelthetomatoesandscoopouttheinside.Fillupwithgreenpeasand
bitsofnuttolene.Placeeachtomatoonalettuceleaf,andcoverwithsalad
dressing.
[24]
LETTUCE
Separatetheleavesandcarefullywashtoremoveeveryparticleofgrit.
Shakethewaterofftheleaves.Placeonaplateorinasaladdish,andsend
tothetableforeachtoprepareaspreferred.
Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing
maybeprovidedforthetable.Ifpreferred,lettucemaybecutfinebefore
beingsenttothetable.
CABBAGESALAD
Cabbagechoppedveryfine,1cups.
Choppedwalnuts,cup.
Cream,cup.
Lemon,juiceof1.
Sugar,1tablespoonful.
Salt.
Beatcream,sugar,andlemonjuicetogetherthenpouroverthewalnuts,
cabbage,andsalt,whichhavebeenthoroughlymixed.
SALADLABLANCHE
Limabeans,1cup.
Mincedcelery,1cup.
Hardboiledeggs,2.
Mincedlettuce,1cup.
Nuttolene,pound.
Boilthebeanstilltender,drain,andcool.Chopthemratherfine,andadd
themincedcelery,mincedlettuce,nuttolenecutintosmalldice,andhard
boiledeggsfinelychopped.ServewithLaBlanchedressing.
[25]
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BEETSALAD
Cold,boiledbeets.
Hardboiledeggs.
Salt,oliveoil,lemonjuice.
Lettuce.
Arrangealternatelyslicesofcold,boiledbeetwithslicesofhardboiled
eggs on a plate. Season with salt, olive oil, and lemon juice poured over.
Serveonlettuce.
CARROTANDBEETSALAD
Carrots,2.
Lettuce.
Dressing.
Beets,2.
Celery.
Arrange alternately slices of cold, boiled carrots and beets. Serve on a
lettuceleaf,garnishwithfinelychoppedcelery.
Dresswitholiveoil,lemonjuice,orFrenchsaladdressing.
STUFFEDBEETSALAD
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
outcarefully.Takepainsnotonlytoavoidbreakingtheshell,buttokeep
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
boiledeggontopofeach,andservingonabedoftenderlettuceleaves.
[26]
TURNIPANDBEETSALAD
Turnips,1cups.
Greenpeas,2cups.
Mayonnaise.
Beets,1cups.
Lettuce.
Cook both vegetables separately till tender dice and set on ice, until
ready to serve. Place a spoonful of the mixed vegetables on a leaf of
lettuce,borderwithgreenpeas,andputaspoonfulofmayonnaiseontop.
ASPARAGUSANDPROTOSESALAD
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Asparagus,1cups.
Protose,1cups.
Salt.
Mayonnaise.
Washtheasparagusandcutintopieceshalfaninchlong.Boilinsalted
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.
[27]
BEETANDPOTATOSALAD
Cut with a vegetable cutter or slice cooked beets and potatoes arrange
onadishalternately,dresswithcreamsaladdressing.
BEETANDPOTATOSALADNO.2
Beets,1cup.
Protose,cup.
Onionjuice,2tablespoonfuls.
Hardboiledeggsliced,1.
Mayonnaise.
Potatoes,1cup.
Eggyolks,cup.
Salt.
Choppedparsley,cup.
Lettuce.
Cutthebeets,potatoes,andprotoseintosmalldice.Mixalltogetherand
serveonalettuceleafonesliceofeggtoeachportion.
ASPARAGUSANDCAULIFLOWERSALAD
Asparagustips,boiledanddrained,2cups.
Cauliflower,boiled,drained,cutinsmallpieces,2cups.
Dresswithcreamsaladdressing.
[28]
ASPARAGUSSALAD
Cut cooked asparagus tips into threeinch lengths, and serve on lettuce
leafwithcreamdressing.
BRUSSELSSPROUTSSALAD
Put plain boiled Brussels sprouts into the icechest to get cold. Dress
witholiveoilandlemonjuice.Serveonlettuce.
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DATEANDCELERYSALAD
Chopdatesandcelery,andservewithgoldensaladdressing.
MACEDOINESALAD
Thisisamixtureofanykindofcookedvegetables.CoverwithFrench
saladdressing,andserveonlettuceleaves.
SALADDRESSINGS
MAYONNAISEDRESSING
[31]
Eggyolk,1.
Cookingoroliveoil.
Lemonjuice.
Salt.
Intoasaucerbreaktheyolkofafresheggaddtoitalargepinchofsalt,
and with a fork stir the yolk till it begins to stiffen. Gradually add to the
yolk,adropatatime,cookingoiloroliveoil,stirringwellaftereachdrop
is added. Continue this process till the mixture becomes too stiff to stir,
thenthinitwithlemonjuice,andaddmoresalt.Thesalthelpstostiffenit.
Thickenagainwithoilinthesamemannerasbefore,andthinagainwith
lemon juice. Continue this till the desired amount is made. When stiff
enoughtocutwithaknife,addonetablespoonfulofsugar.
Thiswillkeepforanumberofdays,ifsetonice.Successinmakingthis
dependsuponthecarewithwhichtheoilisaddedatfirst,adropatatime,
and towards the last adding two or three drops, and perhaps half a
teaspoonfulatatime.
Note.To make it keep well, add one tablespoonful boiling water,
beateninquickly.Tokeepfromcurdling,putlemonjuiceandoilonicefor
fifteenminutesbeforeusing.
[32]
WHITEDRESSING
Eggyolk,1,lightcolored.
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Salt.
Crackedice.
Cream,whippedtostifffroth,6tablespoonfuls.
Oil,6tablespoonfuls.
Lemonjuice,1tablespoonful.
Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt
thenaddtheoildropbydrop.Thedressingshouldbeverythick.Standthe
bowl in another containing a little cracked ice, so that you may be
constantlyreducingthecoloroftheegg.Nowaddslowlythelemonjuice,
thenstirinthewhippedcream.Thisdressing,ifproperlymade,shouldbe
almostaswhiteaswhippedcream,whilehavingtheflavorofmayonnaise.
ServewithWaldorfsalad.
BOILEDSALADDRESSING
Eggs,5.
Meltedbutter,cup.
Salt,1levelteaspoonful.
Sugar,1levelteaspoonful.
Richcream,1cup.
Totheyolksaddthesaltandsugarbeatwithaneggwhiskuntilthick
andlight,thenaddgraduallythemeltedbutterandlemonjuice.Cookover
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.
Whenreadytousepourintoitlightlytherichcreamwhippedtoastiff,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.
[33]
CREAMSALADDRESSING(PLAIN)
Lemonjuice,cup.
Richmilkorcream,cup.
Oliveoil,1tablespoonful.
Salt,1teaspoonful.
Eggswellbeaten,2.
Putthelemonjuiceintoagranitedishonthestove,andaddtheoliveoil,
sugar,andsalt.Putthemilkorcreamonthestoveinanothersaucepan,and
whenhotaddthebeateneggs.Letcooksmooth,butdonotallowittoboil
oritwillcurdle.Removefromthestove,andwhenpartiallycoolbeatthe
twosaucestogether.Thisisaverynicedressingforvegetablesalads.
CREAMSALADDRESSING
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Cream,1cup.
Milk,cold.
Butter,sizeofwalnut.
Cornstarch,1roundedteaspoonful.
Eggs,2.
Sugar,1levelteaspoonful.
Putthecreamintoadoubleboilerwhenscaldinghotaddthecornstarch
dissolved in a little cold milk, and cook about five minutes, stirring
constantly.Thenaddthebutter.Totheyolksoftheeggsaddthesaltand
sugarbeattilllightandthick,thenaddalternatelythelemonjuiceandthe
hot cooked mixture. Fold in the stiffly beaten whites, and set aside to
becomecold.
[34]
Thisdressingmaybeusedthesameasmayonnaise.
WHITECREAMSALADDRESSING
Makesameascreamsaladdressing,omittingtheyolksoftheeggs.
FRENCHSALADDRESSING
Salt.
Onionjuice,teaspoonful.
Mixandpouroverthesalad.
LETTUCEDRESSING
Hardboiledeggs,3.
Lemonjuice,cup.
Lettuce.
Salt.
Mashtheyolkssmoothandfine,addtheoliveoilandsalt.Mixwell,and
addgraduallythelemonjuice.Beatthoroughly,thenpourthedressingover
thelettuce.Cutthewhitesoftheeggsintoringsandlayontop.Serveas
soonasdressed.
[35]
GOLDENSALADDRESSING
Pineapplejuice,cup.
Lemonjuice,cup.
Beateneggs,2.
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Sugar,1 3cup.
Afterbeatingtheeggswell,addthepineapplejuice,lemonjuice,sugar,
andsmallpinchofsalt.Beattogetherandcookindoubleboiler.Letboil
abouttwominutes.
NUTOROLIVEOILSALADDRESSING
Oliveoil,cup.
Water,cup.
Lemonjuice,cup.
Salt,1teaspoonful.
Beateneggs,3.
Beatallwelltogetherinthedishsetdishinhotwateroverthefire,and
stirconstantlytillthickened.Assoonasitbeginstothickenremovefrom
thefireandplaceinadishofcoldwater,stirringuntilitcools,andseton
icetillcold.Itisthenreadyforuse.
OILSALADDRESSING(SOUR)
Lemonjuice,2teaspoonfuls.
Oliveoil,cup.
Salt,teaspoonful.
Water,2teaspoonfuls.
Eggs,2.
Heat together in double boiler, stirring constantly. When it begins to
thicken,placeintocoldwaterandstiruntilcold.
[36]
GREENMAYONNAISE
Make as ordinary mayonnaise. Use two lightcolored yolks and six
tablespoonfulsofoil.Chopenoughparsleytomakeonetablespoonfulput
itintoabowl,andwithakniferubittoapulp.Thenaddgraduallytothe
mayonnaise. Add a teaspoonful of the lemon juice. Use for fruit salad,
whitegrapes,andpulpofshaddock.Mix,andserveonlettuceleaves.
DRESSINGLABLANCHE
Butter,1dessertspoonfuls.
Flour,1heapeddessertspoonful.
Salt.
Egg,1.
Lemonjuice,cup.
Meltthebutterinafryingpan,butbecarefulnottobrownit.Whenhot,
stir in the flour, wellbeaten yolk, lemon juice, and salt to taste. Stir this
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dressingthroughthevegetables,andserveonagarnishofcrisplettuce.
SOUPS
SOUPS
[39]
Cream soups are seasonable at any time, using any vegetable in its
season.Cannedgoodsmaybeusedwhenthefresharticleisnotobtainable.
Vegetablesthataretootoughandoldtocookinanyotherwaymaybe
usedinsoupstoadvantage.Ifitcanbeafforded,ateaspoonfulofwhipped
creammaybedroppedintoeachplate,andwillbefoundverydelicious.
By a puree is meant a thick soup it differs but little from cream soup,
beingperhapsatriflethicker.Ifproperlymade,creamsoupsandpureesare
dainty,delicious,andnourishing.
Fruitsoupsareinfavorduringhotweather,fordinnersandluncheons
theyareveryeasilymade,andarewholesomeandrefreshing.Anydesired
fruit juice may be thickened with corn starch, sago, or arrowroot, and
servedwithorwithoutfruit.
Fruit soup should always be served cold, in glass sherbet cups, with a
layerofchippediceontop.
KINDSOFSOUP
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,stringbeans,sago,tapioca,barley,carrots,
etc. All vegetables should be cooked very tender in boiling salted water,
drained,andrubbedthroughasieve.Rice,sago,tapioca,andbarleyshould
be boiled slowly till each grain is soft and distinct. Roasted peanuts are
choppedfinechestnutsareboiledandmashedmacaroniandspaghettiare
cut into very small pieces, after boiling till tender. String beans are to be
mincedbeforeaddingtothesoup.
[40]
CREAMSOUPS,FOUNDATIONOF
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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,
stirringconstantly.Whenitthickensaddsaltandwhateverseasoningand
ingredientisdesiredtomakethesoup.
CROUTONSFORSOUP
Take thin slices of bread, cut them into little squares, place them in a
bakingpan,andbrowntoagoldencolorinaquickoven.
EGGBALLSFORSOUP
Eggyolks,hardboiled,6.
Salt,1teaspoonful.
Flour,tablespoonful.
Eggyolks,raw,2.
Rubthehardboiledyolksandfloursmooth,thenaddtherawyolksand
thesalt.Mixallwelltogether,makeintoballs,anddropintothesoupafew
minutesbeforeserving.
[41]
EGGDUMPLINGSFORSOUP
Milk,1cup.
Flour.
Eggs,2.
Beat the eggs well, add the milk and as much flour as will make a
smooth, rather thick batter, free from lumps. Drop this batter, a
tablespoonfulatatime,intotheboilingsoup.
NOODLESFORSOUP
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.
Thenrollupintoascroll,beginattheend,andsliceintostripsasthinas
straws. After all are cut, mix them lightly together, and to prevent their
stickingtogetherkeepthemflouredalittletillyouarereadytodropthem
intothesoup,whichshouldbedoneafewminutesbeforeserving.Ifboiled
toolongtheygotopieces.
VEGETABLEBOUILLON
Vegetablesoupstock,2quarts.
Cookedandstrainedtomatoes,2cups.
Bayleaves,2.
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Salt,1tablespoonful.
Onions,grated,mediumsize,2.
Mix all the ingredients together, and let simmer slowly two or three
hours.Thereshouldbeaboutonequartofsoupwhendonestrain,reheat,
andserve.
[42]
NUTCHOWDERSOUP
Nuttoleneorprotose,pound.
Hardboiledeggs,3.
Brownedonions,3.
Sage,1teaspoonful.
Thyme,1teaspoonful.
Bayleaves,2.
Chop all together till fine, then add to strained boiling tomatoes, four
cups add boiling water, one cup thicken with flour, one tablespoonful
reheatandserve.
NUTFRENCHSOUP
Vegetablesoupstock,1quarts.
Tomatoes,cooked,strained,2cups.
Sage,teaspoonful.
Brownedflour,1tablespoonfulrounded.
Onions,large,1.
Bayleaves,2.
Thyme,teaspoonful.
Salttotaste.
Slicetheonionandmixalltheingredientstogether,exceptingthesalt
boil slowly one hour strain, reheat, salt, and serve. This soup requires
plentyofsalttobringouttheflavor.
[43]
MOCKCHICKENSOUP
Butter,cup.
Onion,mediumsize,1.
Celerystalks,1.
Milk,1quarts.
Oneegg.
Flour,2tablespoonfuls.
Parsley,choppedfine,1teaspoonful.
Nuttolene,3tablespoonfuls.
Flour.
Put butter in saucepan with the onion, parsley, and celery cook it to a
goldenbrowncoloraddtheflourandcookuntilbrown,beingcarefulnot
toscorch.Nowaddthemilkboilinghotandstirbrisklytopreventlumping.
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Add the nuttolene. Beat the egg with enough flour to make a stiff batter,
butthinenoughtopourpourthisintotheboilingstock,stirringatthesame
time.Thiswillappearassmalldumplingsinthesoup.Letsimmertwenty
orthirtyminutessalt,andserve.
MOCKCHICKENBROTH
Smallwhitebeans,2cups.
Smallonion,1.
Salt.
Hotwater,8cups.
Celerysalt.
Butter.
Wash,thenstewthebeansinhotwaterwiththeonionforthreehours,
stewingdowntosixcupsstrain,andaddapinchofcelerysaltandasmall
pieceofbutter.Salttotaste.Thisbrothmaybeservedtothesickinsteadof
beeftea.
[44]
PLAINVEGETABLESOUP(1)
Forsoupstock.
Water,6cups.
Shave in fine shreds, add to soup stock, and cook moderately for two
hours.
Carrot,1.
Potato,1.
Leek,1.
Turnip,1.
Onions,2.
Celerystalk,1.
Add a little sage and thyme. When done, run through puree sieve or
colander,andaddalittlechoppedparsleyandsalttotaste.
PLAINVEGETABLESOUP(2)
Butter,2tablespoonfuls.
Flour,1tablespoonful.
Choppedonion,1.
Choppedcarrots,cup.
Choppedpotatoes,cup.
Choppedturnips,cup.
Choppedcelery,cup.
Placeinheatedsaucepan,stiroftentopreventburning,addalittlemore
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butterifnecessarybrowntillvegetablesarequitesoft,thenadd
Hotwatertoproperconsistency.
Seasonwithparsleyandsalttotaste.Simmertilldone.
[45]
WHITESOUBISESOUP
Bread,4or5slices.
Onions,4.
Salt,1teaspoonful.
Butter,1teaspoonful.
Richmilk,2cups.
Potatoes,2.
Flour,1teaspoonful.
Water,4cups.
Soakthebreadinthemilk,boilonionsandpotatoesinwateruntilwell
done, and mix with the bread and milk add salt and flour rubbed in the
butterstrainallthroughafinesievebringagaintotheboilingpoint,but
donotallowittoboilserve.Iftoothick,addalittleboilingwater.
JULIENNESOUP
Freshpeas,1 3cup.
Choppedpotatoes,cup.
Tomato,cup.
Soupstock,1quart.
Carrotscutindice,cup.
Choppedturnips,1 3cup.
Mincedonion,1.
Choppedparsley.
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.Whenallaredone,mixtogetherandaddthesoupstock,salt,
and parsley reheat, and serve. The water the vegetables are cooked in
shouldbeusedinthesoup.
[46]
TOMATOSOUP
Soupstock,3cups.
Nutbutter,1tablespoonful.
Salt.
Addtomatoestosoupstock,alsothenutbuttermixedsmoothandthinin
alittleofthetomatoheattoboiling,salt,andserve.
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BEANANDTOMATOSOUP
Boiledbeans,1cup.
Butter,1tablespoonful.
Cookedrice,cup.
Salt.
Stewedtomatoes,1cup.
Boilingwatertorequiredconsistency.
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
consistencyreheat,andserve.
TOMATOVERMICELLISOUP
Vermicelli,cup.
Water,2cups.
Cook the vermicelli in the tomato till done and add water if too thin,
bindwithalittlethickeningofbutterandflour.Aroundedtablespoonfulof
eachwillbeenoughforeachquartofsoup.
[47]
TOMATOANDOKRASOUP
Onion,large,1.
Butter.
Stewedtomatoes,2cups.
Soupstockorwater,4cups.
Thinlyslicedokrapods,2cups.
Flour,1teaspoonful.
Nutbutter,1teaspoonful.
Choppedparsley.
Salt.
Brown onion in a saucepan with a little butter add flour, nut butter,
tomatoes,parsley,andokra.Addthesoupstockorwaterandcookslowly
forthreehours.Seasonwithsalt,andserve.
WHITESWISSSOUP
Rice,cup.
Onion,small,1.
Richmilk,1cups.
Flour,teaspoonful.
Water,2cups.
Potato,1.
Eggyolk,1.
Salt.
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Boil the rice in the water, and add the onion and potato. When the
vegetablesarewelldoneaddtherichmilkandbringtoaboil.Beatwellthe
yolkoftheeggwiththeflourandstirintheboilingsoup.Letitboil,season
withsalt,rubthroughasievereheat,andserve.
[48]
CORNANDTOMATOSOUP
Kornlet,groundfine,1cups.
Water,1cup.
Mixthoroughly,seasonwithsalt,heattoaboilingpoint,andserve.
CEREALCONSOMME
Cookingoil,cup.
Choppedonion,1.
Crushedprotose,pound.
Caramelcereal,1cup.
Salt.
Barley,cup.
Carrot,small,1,finelychopped.
Boilingwater,6cups.
Bayleaf.
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,addingboilingwaterfromtimetotime.Keeptheoriginalamount.
Stiroftentopreventburning.Halfanhourbeforethesoupisdoneaddthe
caramelcereal, bay leaf, and salt press through a fine colander, and
simmertosixcups.
SWISSLENTILSOUP
Lentils,1cup.
Smallonion,1.
Brownedflour,2roundedtablespoonfuls.
Salt.
Put lentils to cook in a large quantity of boiling water boil rapidly a
shorttime,thensimmerwithoutstirring.Whentheybegintogettenderand
areyetquitemoist,sliceanonionandpressintothelentilsuntilcovered
keepthevesseloveraslow,evenfire,untilthelentilsarewelldriedout.
Thedryingoutmaybefinishedintheovenifthelentilsarecoveredsothat
theywillnothardenontop.Whenwelldriedaddalittleboilingwaterand
rub through a fine colander, removing the hulls. Into this pulp stir the
brownedflour.Beattillsmooth,thenaddgraduallyenoughboilingwaterto
[49]
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make of consistency of soup salt, boil, and set where it will keep hot
twentyminutestoanhour,toblendingredients.
SPRINGVEGETABLESOUP
Greenpeas,1cup.
Onion,1.
Eggyolk,1.
Soupstock,3cups.
Salt.
Shreddedlettuce,1head.
Parsley,1smallbunch.
Water,1cup.
Butter,sizeofegg.
Putinthestewpanthelettuce,onion,parsley,andbutter,withthewater
letsimmertilltenderseasonwithsaltwhendonestrainoffthevegetables
andputtwothirdsoftheliquidinthestock.Beatuptheyolkwiththeother
third.Put it over the fire, and at the moment of serving add this with the
vegetablestothesoup.
[50]
TURNIPANDRICESOUP
Turnip,mediumsized,1.
Milk,3cups.
Butter.
Washedrice,1 3cup.
Cream,1cup.
Croutonsortoast.
Pare a mediumsized turnip, slice, and put with rice and butter into
saucepanwithsufficientwatertocookletsimmertilltender,rubthrougha
finesieveandreturntothesaucepan.Mixinenoughmilktomakeofthe
properconsistencystiroverthefireandletsimmertenorfifteenminutes
thenstirinalumpofbutterandcreamservewithcroutons.
GERMANLENTILSOUP
Lentils,cup.
Carrot,afewslices.
Celery,onesprig,oralittlecelerysalt.
Salt.
Water,4cups.
Turnips,afewslices.
Applesauce,cup.
Onion,1.
Boil lentils in the water with the onion, carrot, turnip, and celery boil
gentlyaboutoneandonehalfhoursputthroughasieveandreturntosoup
[51]
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kettleaddnutbutterandapplesauce.Bringtoaboil,salt,andserve.
Ifnecessary,addalittleboilingwaterorrichmilktothinthesoup.
LENTILANDTOMATOSOUP
Lentils,1cup.
Water,4cups.
Salt.
Onion,1.
Brownedflour,1tablespoonful.
Stew the lentils with the onion in the water one hour add stewed
tomatoes,nutbutter,andbrownedflourbringtoabriskboil,seasonwith
salt,pressthroughacolander,reheat,andserve.
RICEANDNUTSOUP
Vegetablestock,5cups.
Sage,teaspoonful.
Rice,3tablespoonfuls.
Salt.
Boiltwentyminutesandserve.
BARLEYANDNUTSOUP
Barley,cup.
Salt.
Cookthebarleyandriceuntilperfectlydoneinaboutoneandonehalf
cupsofwateraddstock,salttotaste,reheat,andserve.
[52]
NUTANDOLIVESOUP
Soupstock,4cups.
Ripeolives,chopped,12.
Tomato,strained,cup.
Lemonjuice,1teaspoonful.
Emulsifythenutbutterinalittleofthestock,addtheremainingstock
andtherestoftheingredients,exceptthebrownedflour,whichshouldbe
addedafterthesouphasboiled.Salt,andserve.
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LENTILANDNUTSOUP
Lentils,cup.
Oil,1tablespoonful.
Largeonion,1.
Cook lentils till tender and put through a colander in the meantime
brownthechoppedonionintheoiladdtothelentilpulp,mixwithstock,
salt,reheat,andserve.
NUTNOODLESOUP
Vegetablesoupstock,6cups.
Noodles.
Mixthenutbutterinalittleofthestockuntilsmoothandthinthenadd
remainder of stock, salt, boil, add noodles, cook about twenty minutes,
serve.
[53]
NUTANDPEASOUP
Greenpeas,4cups.
Salt,2tablespoonfuls.
Boilpeastilltender,rubthroughacolander,andaddtosoupstock.Salt,
reheat,andserve.
NUTANDBEANSOUP
Beans,1cup.
Alittlethyme.
Cook beans in just enough water to prevent scorching. When done rub
throughasieveorcolanderaddthevegetablesoupstock,thyme,andsalt.
Reheat,andserve.
NUTANDASPARAGUSSOUP
Finelycutasparagus,4cups.
Salt.
Cook till asparagus is very tender put through a sieve add stock and
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saltreheat,andserve.
BROWNBEANSOUP
Water,2quarts.
Tomatoes,1cup.
Onion,.
Smallbunchofherbs,anise,laurel,etc.
Salt.
Brownbeans,1cup.
Leek,.
Juiceof1lemon.
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.
[54]
WHITEBEANSOUP
Whitebeans,1cup.
Onion,mediumsized,1.
Salt,1teaspoonful.
Water,2quarts.
Stewthebeansandonionsinthewateruntiltenderaddnutbutterand
saltpressthroughasieve,bringtoaboil,andserve.Theadditionofsome
creamwillimprovethissoup.
SAGOSOUP
Sago,cup.
Egg,1.
Boilingmilk,4cups.
Boiledcream.
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
beatenyolkofaneggandalittlecreampreviouslyboiled.
BEANTAPIOCA
Whitebeans,cup.
Tapioca,cup.
Salt.
Water,4cups.
Hotwater.
Cream.
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Cookbeansinwatertillwelldonepressthroughastrainer,addtapioca,
and cook till clear add hot water to make of proper consistency season
withsaltandcreamheatwell,andserve.
[55]
GREENPEASOUP
Greenpeas,inpod,4quarts.
Spinachleaves,1handful.
Slicedlettuce,1head.
Dashoflemonjuice.
Salt,teaspoonful.
Sugar,1teaspoonful.
Boilingwater,6cups.
Cucumbersliced,.
Shellpeasandthrowintoadishofcoldwaterbreaktheshellsandput
themintoakettlewithboilingwatersetoverthefireandsimmerhalfan
hour. Remove pods, and add lettuce, spinach, salt and sugar. Let boil till
thespinachandlettucearepulpy,takeup,andrunthroughapureesieve
boilthepeasandcucumberinalittlewater,mashandrubthroughasieve
mixwiththesoup,seasonwithsaltandadashoflemonjuice.Servewith
croutons.
RICESOUP
Rice,cup.
Salt,1teaspoonful.
Milk,3cups.
Water,3cups.
Eggyolk,1.
Flour,2teaspoonfuls.
Boilthericeinthewaterforfortyminutes,oruntilperfectlysoft,adding
salt add sufficient boiling water from time to time to keep the original
amount press through a sieve and thicken with wellbeaten yolk of egg,
milk, flour, and butter. Add a little more salt if necessary serve with
toastedcrackersorzwiebacksprinkledwithcrumbsofcottagecheese.
[56]
LIMABEANSOUP
Limabeansoupmaybepreparedsameaswhitebeansoup,omittingthe
tapioca.
BREADBISQUE
Drysiftedbreadcrumbs,onecup,addedtocreamsoup,fourcups.
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TOMATOBISQUENO.1
Tomatoes,quartcan.
Milk,4cups.
Salt.
Bayleaf,1.
Onion,small,1.
Placebutterinpot,addonebayleaf,onesmallonionletbraizetilllight
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
emulsifiedfirstwiththetomato,thenaddslowlystirringbrisklysalt,heat
thoroughly,strainreheat,serve.
[57]
TOMATOBISQUENO.2
Peanutbutter,about4tablespoonfuls.
Salt.
Put tomatoes in double boiler, set on the range, and when scalding hot
addthenutbutteremulsifiedinenoughwatertopourreadily,mixtogether
andsalttotaste.Useplentyofsalttobringouttheflavor.
ROLLEDOATSSOUP
Choppedonion,1.
Celerysalt.
Leftoverporridge,1cup.
Milk,2cups.
Bayleaf.
Water,2cups.
Salt,1teaspoonful.
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
milkbringtoaboilandstrainaddsalt,reheat,andserve.
FAMILYFAVORITE
Soupstock,4cups.
Slicedokra,1pod.
Salt.
Stewedtomatoes,cup.
Water,1cup.
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Mixalltogetherandboilonehourstrain,reheat,andserve.
[58]
NUTMEATBROTH
Water,4cups.
Almondmeal,1cup.
Glutenmealorbrownedflour,2tablespoonfuls.
Salt.
Letallboiltogetherthoroughly,andserve.
PEASOUPWITHVEGETABLESTOCK
Scotchpeas,1cup.
Mint,teaspoonful.
Salt.
Cookpeastillsoftandputthroughafinecolandertoremovethehulls.
Addsoupstockandmint,reheat,salt,andserve.
Acupofcreamisagreatimprovementtothissoup.
SAVORYPOTATOSOUP
Potatoes,mediumsize,2or3.
Mint,1 3teaspoonful.
Choppedonion,1.
Salt,1teaspoonful.
Marjoram,teaspoonful.
Cook the potatoes and onion till soft. Put through a colander, add the
soupstock,mint,marjoram,andsalt,whichhavebeensimmeredtogether
halfanhour.Heatwell,andserve.
[59]
CELERYANDTOMATOSOUP
Celeryheart,1.
Soupstock,2cups.
Celerysalt.
Tomato,2cups.
Salt.
Chop celery rather fine, and cook in a little water till tender add the
tomato,salt,andsoupstockheatwell,andserve.
NUTANDCREAMOFCORNSOUP
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Sweetcornrubbedfine,1quartcan.
Salt,1heapingtablespoonful.
Bringtoaboil,rubthroughacolander,reheat,andserve.
ARTICHOKESOUP
Artichokes,6.
Onions,small,2.
Sage,teaspoonful.
Salt.
Water,2quarts.
Protose,1 8pound.
Bayleaf.
Selectprime,green,globeartichokesbeforetheyhavedevelopedcutoff
thestems,trimoffthehardleavesroundthebottom,andcutofftheupper
quarter of the artichoke leaves. Put the water in soup kettle add the
artichoke,onions,andprotose.Letsimmergentlyfortwohours,thenadd
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.
[60]
IMPROMPTUSOUPNO.1
Onion,1.
Sliceintoheatedsaucepanwith
Savoryorgreenherbs,1pinch.
Letbrowntwoorthreeminutes,thenadd
Brownalittlelonger,thenadd
Stewedtomatoes,1cup.
Hotwater,3cups.
Letallboiltogetherandthickenwithglutensalt,strain,andserve.
IMPROMPTUSOUPNO.2
Maltednuts,cup.
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Mix,anddissolveinalittlemilk,thenadd
Milk,3cups
andheattoboilingpoint,stirringoftentopreventscorchingsetbackfar
enoughtokeepfromboiling,thenwhipintothebroth
Eggswellbeaten,4.
Salt,andserve.
[61]
CREOLESOUP
Water,2cups.
Tomatoes,1pint.
Cloveofgarlic,1.
Smallturnip,1.
Boiledrice,heapedtablespoonful.
Smallcarrot,1.
Boil all together, season with a little salt, rub the vegetables through a
sieve,andthintotheconsistencyofcreamwithhotwaterornutcream.
PALESTINESOUP
Jerusalemartichokes,12.
Celery,1sprig.
Boiledcream,1pint.
Croutons.
Leek,1sprig.
Salt.
Nutmeg.
Wash and peel the artichokes, put over them cold water sufficient to
cover,addleeks,celery,andsalt.Simmeranhourandahalf.Pressthrough
asieve,putbackonthestove,andbeatintoitapintofboiledcream.Adda
little nutmeg. Serve with croutons. If too thick, add a little hot milk or
cream.
FRUITSOUP(PINEAPPLE)
Thicken pineapple juice with arrowroot. Serve cold with a bit of
pineappleglaceineachcup.
[62]
CHOCOLATESOUP
Chocolate(Sanitas),pound.
Water,2cups.
Sugar,2tablespoonfuls.
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Milk,1quart.
Groundcinnamon,1teaspoonful.
Whippedcream,1cup.
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.Cookslowlyforfiveminutesandaddthehotmilk.Strain,stirinthe
cinnamon and whipped cream. Serve at once with crisps or wafers.
Blanchedalmondstoastedareservedwiththesoup.
FRUITSOUP
Strawberry,orotherjuice,1cup.
Pineapplejuice,1cup.
Sago,1tablespoonful.
Chippedice.
Withthestrawberryorotherjuicecookthesagoaddthepineapplejuice
andsugarcool,andserveinsherbetcupswithchippedice.
FRUITSOUP(SWEDISH)
Boil prunes and raisins slowly till tender, sweeten and save the juice
boilsagotillclear,mixwiththefruitandjuice,andserveverycold.
[63]
FRUITSOUP(ORANGE)
Thickenorangejuicewitharrowroot,andserveverycoldincupswitha
bitofcandiedorangepeelontopofeachglass.
FRUITSOUP(LEMON)
Makeastronglemonade,thickenwitharrowroot,serveverycoldwitha
bitofcandiedlemonpeelorcandiedgingerineachglass.
FRUITSOUP(MARQUISE)
Taketwopartsredraspberryjuiceandoneofcurrant,sweeten,thicken
with arrowroot and sago candied orange peel or blanched and shredded
almondsareadaintyaddition.
FRUITSOUP(CRANBERRY)
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Thickensomesweetenedcranberryjuicewitharrowroot,andservecold
incups,asafirstcourseataChristmasorNewYear'sdinner.
FRUITSOUP(GRAPE)
Thickenbottledgrapejuicewitharrowroot,andservecoldwithchipped
ice.Thisisrefreshingforinvalids.
FRUITSOUP(CHERRY)
Thicken cherry juice with arrowroot, and serve with other fruit soups
garnishwithblackcherriesintheirseason.
[64]
FRUITSOUP(STRAWBERRY)
Thickenfreshstrawberryjuicewitharrowrootandputonicetochillput
a layer of chipped ice on top of each cup before serving, and lay a ripe
strawberry,stemandall,ontopofeachglass.
RAISIN,APPLE,ORPRUNESOUP
Eitherseedlessraisins,apples,orprunesmaybeaddedtosagosoup.The
soupshouldthenbearthenameofthefruitused.
ENTREES
MOCKWHITEFISH
[67]
Riceflour,1 3cup.
Butter,1scantteaspoonful.
Mace,teaspoonful.
Salttotaste.
Milk,1cup.
Oniongrated,1tablespoonful.
Potatoes,mashed,3cups.
Heatthemilktoboiling,stirintherice,flour,butter,onion,mace,and
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salt. Cook all ten minutes, stirring frequently. Have the potatoes ready,
freshlycookedandmashedwhilehotaddthericemixture,andputintoa
pantocool.Whencool,cutinslicesaboutfiveincheslong,dipineggand
crumbs,putinoiledpan,andbakeuntilnicelybrowned.Servewithparsley
sauce.
FILLETSOFVEGETARIANSALMON
Milk.1cups.
Farina,cup.
Tomatoes,cookedandstrained,cup.
Egg,1.
Salttotaste
Nuttolene,cup.
Eggplant,boiledandmashed,1cups.
Breadcrumbs,fineanddry,1cup.
Color,vegetableredenoughtomakesalmoncolor.
Cookandmashtheeggplant,stirthenuttolenetoacreaminalittleof
themilk,thenaddtherestofthemilk,theeggplant,tomatoes,andsalt.Set
indoubleboilerwhenscaldinghot,addthefarinaandbreadcrumbs.Mix
thoroughlyandletcookfifteenortwentyminutes.Removefromtherange,
stirintheraweggandthecolor,mixingtillthecolorisperfectlyblended.
Turnintoadeeppantocoolshouldbeabouttwoinchesdeep.Whencold
cutintoslices,egg,crumb,andbake.Servewithparsleysauce.
[68]
PROTOSEROASTWITHOLIVESAUCE
Protose,pound.
Choppedonion,small,1.
Parsley,1tablespoonful.
Boilingwater,2cups.
Breadcrumbs,2cups.
Eggs,2.
Salttotaste.
Puttheonion,parsley,andbutterintotheboilingwater,andthickenwith
bread crumbs stiff enough to cut nicely when done. Into this mixture put
onehardboiledeggchoppedfine,andbreakinoneraweggtomakeithold
together. Salt to taste. Put a layer of this filling into a bakingpan, 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
moderateovenonehour.Servewitholivesauce.
[69]
MOCKTURKEYWITHDRESSING
Germanlentils,1cup.
Choppedwalnutmeats,cup.
Milk,1cup.
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Salt.
Celerysalt.
Granolaorbreadcrumbs.
Mincedonion,cup.
Choppedcelery,1cup.
Eggs,2.
Sage.
Slicedbread.
1. Thoroughly wash the lentils and soak overnight. Boil slowly until
tenderandrunthroughcolander.Addthewalnutmeats,oneegg,andthe
mincedonionbrownedwiththechoppedceleryinalittleoil.Addsaltand
sagetotaste.Thickenwithgranolaorbreadcrumbs.
2.Dipthinslicesofbreadinamixtureofoneeggandacupofmilk,or
thinslicesofnuttolenemaybeusedinstead.
Makealternatelayersof1and2.
DRESSINGNO.1
Stalebreadcrumbs.
Hotmilk,2cups.
Eggs,1or2.
Mix bread crumbs with hot milk, eggs, and butter. Season with salt,
sage,andonions.Servewithcranberrysauce.
[70]
DRESSINGNO.2
Largeonions,2.
Freshbreadcrumbs,1cup.
Milk,cup.
Sage,1tablespoonful.
Beateneggs,2.
Choppedparsley,2tablespoonfuls.
Butter,cup.
Salttotaste.
Peelonionsandparboil.Drainandchopfine.Soakbreadcrumbsinthe
milkthenmixallingredientstogether.Stirthemixtureoverthefireuntilit
isreducedtoathickpaste,withoutallowingittoboil.
Serve a slice of the roast with a spoonful of dressing on one end and
cranberrysauceontheother.
ROASTDUCK(VEGETARIANSTYLE)
Lentilpulp,1cups.
Mincedonion,cup.
Choppedparsley,1 3cup.
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Stalebreadcrumbs,groundfine,1cup.
Eggs(onehardboiled),3.
Choppedwalnuts,cup.
Take lentil pulp, one hardboiled egg chopped fine, one beaten egg,
mincedonion,andchoppedparsleybrownedinalittleoil,oneteaspoonful
ofbutter,andsalttotaste.Mixwellandputonehalfofthismixtureinan
oiledbakingpan,thenalayerofthefollowingmixture:Stalebreadcrumbs
soaked in hot water, chopped walnuts, a little grated onion, one egg, and
saltandsagetotaste.Finishwithalayerofthelentilmixture.Bake,and
servewithgravy.
[71]
NUTTOLENEROAST
Nuttolene,1pound.
Breadcrumbs.
Hotwater,1quart.
Saltandsagetotaste.
Putthenuttolenethroughavegetablepress,orworksmoothwithaknife
or spoon add the hot water and beat to a cream. Add salt and sage, and
thickenwithbreadcrumbsstiffenoughtoretainitsshapewhenmoulded.
Pressintoadeepbutteredbreadpanandbaketillnicelybrowned.Turnout
ofthepanandslice.Servewithanygoodbrownsauceorwalnutgravy.
MOCKVEALLOAF
Nuttolene,pound.
Mincedprotose,pound.
Egg,wellbeaten,1.
Milk,cup.
Sage,teaspoonful.
Groundmace,teaspoonful.
Buttersizeofanegg.
1smallonion,braizedinthebutter.
Cracker or zwieback crumbs enough to make a stiff mixture. Mix all
together,salttotaste,andbakeinadeepbreadpan.Garnishwithparsley
oryoungceleryhearts.
[72]
VEGETARIANROAST
Nutfood,1 3pound.
Onion,.
Egg,1.
Hotwater,2cups.
Butter,2teaspoonfuls.
Breadcrumbsorgranola.
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Tothewateraddthenutfoodminced,mincedandbrownedonion,and
butter.Thickenwithtoastedbreadcrumbsorgranolauntilquitestiff.Add
thebeatenegg,salt,andalittlesageifdesired.Putinoiledpanandbake.
Servewithgravy.
ROASTOFPROTOSE
Protose,1pound.
Strainedtomato,cup.
Choppedonion,1.
Brownedflour,2tablespoonfuls.
Sage.
Cuttheprotoselengthwisethroughthecenter,thencuteachhalfinsix
pieces.Placeinadeepbakingpan,letthefirstpieceleanslantinglyagainst
theendorsideofthepan,thesecondagainstthefirst,andsoon.Sprinkle
thiswithfinelychoppedonion,andalittlepowderedsage,andpouroverit
anutcreammadeoftwoheapingtablespoonfulsofnutbutteremulsified,
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
usedifdesired.Coverandbaketillthegravyisthickandbrown.
[73]
HAMBURGERLOAF
Lentils,raw,1cup.
Protose,pound.
Cookingoil,2tablespoonfuls.
Salt.
Choppedonion,cup.
Eggs,5.
Breadcrumbs.
Cookthelentilsuntiltender,thensimmerasdryaspossible.Putthrough
acolander,browntheonionsinoil,andaddtothelentils,togetherwiththe
protoseandtwooftheraweggs.Mixsalttotaste,andaddenoughbread
crumbssothatitwillmoldnicely.
Havethethreeremainingeggsboiledhardandtheshellsremoved.Put
onehalf the loaf mixture into a breadpan, then put the three hardboiled
eggs in a row through the center and cover with the remaining mixture.
Pressdowngentlyandbake.Servewithsauceimperial.
NUTANDGRANOLAROAST
Mincednutfood,pound.
Onion,1.
Oil,1tablespoonful.
Egg,1.
Boilingwater,2cups.
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Granola.
Brown the onion in the oil, then add the minced nut foods and boiling
water.Thickenwithgranola.Stirintherawegg,andalittlesageorthyme
ifdesired.Salttotaste.Putinoiledpanandbake.Servewithgravy.
[74]
CREAMNUTLOAF
Driedbreadcrumbs,2cups.
Groundsweetcorn,1cup.
GroundBrazilnuts,1cup.
Eggs,2.
Sage.
Mashedpeas,1cup.
Mashedpotatoes,1cup.
Cream,cup.
Salt.
Mixallthoroughlytogether,pressinadeepbreadpan,andbakeanice
brown. Serve with a sauce made of one part sweet cider and two parts
grapejuice,thickenedwithalittlecornstarch.
IMPERIALNUTROAST
Peapulp,1cups.
Choppedwalnuts,1cups.
Breadcrumbs,1cup.
Sage.
Lentilpulp,1cups.
Egg,1.
Salt.
Milktomoisten.
Mixthepeas,lentils,andwalnutswithsalttotaste.Putalayerinadeep
breadpan,thenputalayermadeofthecrumbs,eggs,milk,sage,andsalt.
Thisshouldbejuststiffenoughtospreadeasily.Coverwiththeremaining
peaandlentilmixture.Bastewithcream,putintheoven,andbrown.
[75]
WALNUTLOAF
Choppedwalnutmeats,cup.
Egg,1.
Boilingwater,2cups.
Oliveoilorbutter,tablespoonful.
Breadcrumbs,2cups.
Salttotaste.
Mixwalnutmeatsandcrumbstogether,pourovertheboilingwater,mix
well,addtherawegg,butter,andsalt,stirthoroughly,pressintobuttered
breadpan,andbake.
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WALNUTROAST
Granola,2cups.
Groundwalnuts,1cup.
Milkorcream,1quart.
Eggs,4.
Soak the granola in the milk or cream for ten minutes and add the
walnuts,eggs,salt,andadashofnutmeg.Mixthepreparationwell.Grease
abakingpan,turninthemixture,andbakethirtyfivetofortyminutes.
CEREALROAST
Cream,4Cups.
Nutmeal,1cup.
Onion,choppedfine,1.
Sage.
Gluten,cup.
Breadcrumbs,1cups.
Salt.
Mixalltogetherandbakeinamoderatelyhotoven.
[76]
NUTANDTOMATOROAST
Celery,1root.
Granola,1cups.
Eggs,5.
Nuttolene,pound.
Tomatoes,2cups.
Onions,3.
Protose,pound.
Chop the celery and onions fine, put into a saucepan with enough
cooking oil to prevent burning, and cook until a rich brown, stirring
occasionally.Addtothisonequartofboilingwaterandthetomatoes.Boil
forfifteentotwentyminutes.Thenremoveandstrainasmuchaspossible
throughasoupstrainer.Takethreeandonehalfcupsofthisgravyandmix
with it the granola, eggs, and salt to taste. Have ready the protose and
nuttolenecutintothinslices.Putinalayerofthegranolamixtureintoabig
bakingpan,thenalayerofprotose,thengranola,thennuttolene,andsoon
untilallisused,finishingwiththegranolamixture.Bakefortyfiveminutes
oruntilanicebrown.Removefromthefire,letcoolalittle,turnoutona
platter,andservewiththeremaininggravy.
DRIEDPEACROQUETTES
Driedpeas,1cups.
Egg,1.
Salt.
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Oliveoil,2teaspoonfuls.
Breadcrumbs.
Coverthepeaswithwaterandsoakovernight.Drainandcookinfresh
boilingwateruntiltender.Drain,pressthroughacolander,addalittlesalt
andoliveoil.Mixthoroughlyandformintosmallrollsaboutthreeinches
long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven.
Servewithtomatosauce.
[77]
CHICKENCROQUETTES
Mashedpotato,cup.
Toastedbreadcrumbs,cup.
Nutbutter,cup.
Hardboiledegg,choppedfine,1.
Brownedonion,cup.
Sage,1teaspoonful.
Hotwater,cup.
Choppedwalnuts,cup.
Mincednuttolene,2tablespoonfuls.
Beatenegg,1.
Boiledrice,1cup.
Salt,3teaspoonfuls.
Mixalltogetherandformintocroquettesdipintobeateneggsandmilk,
rollinbrownedbreadcrumbswhichhavebeenoiledorbuttered,andbake.
HASHEDPROTOSECROQUETTES
Protose,1pound.
Salt.
Potatoes,1pound.
Eggs,4.
Mace.
Boilthepotatoes,mash,addthemincedprotose,theyolkofthreeeggs,
salt,andmace.Mixthoroughly,formintooblongcroquettesegg,crumb,
andbake.
[78]
EGGMIXTUREFORCROQUETTES,FILLETS,ETC.
Breakaneggintoabowlordeepsaucepan,breakupwithafork,adda
tablespoonful of hot water to soften the albumen of the egg, and mix till
freefromlumps,butdonotbeatintoomuchair.Dipthecroquettesinthe
egg,rollincrumbs,andbake.
PROTOSEWITHBROWNEDPOTATOES
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Peel and slice potatoes threefourths of an inch thick. Cut protose in

strips same thickness. Place in a pan two slices of potatoes and one of
protose,andrepeatsameuntilthepanisfull.Pouroverthisvegetablestock
sufficient to cover. Bake in the oven till the potatoes are done and nicely
browned.
NUTFRICASSEEWITHBROWNEDSWEETPOTATOES
Cutsomenutfoodintohalfinchcubesandpouroveritathick,brownor
whitegravysufficienttocoverwell.Letitsimmeraboutonehour.Peeland
steamorboilpotatoesuntiltender,butnotoverdone.Puttheminabaking
dish with a little butter or olive oil, salt, and bake in a quick oven until
nicelybrowned.Servewiththefricassee.
[79]
FRIJOLESWITHPROTOSEMEXICANO
Mexicanbeans,cup.
Vegetablestock,1cup.
Mace.
Dicedprotose,pound.
Strainedtomatoes,1cup.
Salt.
Cookthebeansinjustenoughwatertopreventscorching.Whendone,
havereadyastockmadeofthevegetablestock,tomatoes,mace,andsalt.
Pouroverthebeans,togetherwiththeprotose,andletsimmerforanhour
ormore.
FRICASSEEOFPROTOSEWITHPOTATO
Serveaspoonfulofnicewhitemashedpotatoonanemptyplatterpress
asliceofbroiledprotoseupagainstthepotato,andservewithaspoonfulof
browngravy.Garnishwithparsley.
GREENCORNANDTOMATO
Cornpulp,3cups.
Salt.
Scrape the given amount of corn from the cob, add the tomatoes and
butter,simmeruntilthecornistendersalt,andserveasavegetable.
Coldboiledcorncutfromthecobmaybesubstitutedforthefreshcorn,
ifdesired.
[80]
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MOCKCHICKENRISSOLES
Protose,pound.
Nuttolene,pound.
Milk,cup.
Mace.
Butter,cup.
Salt.
Put the butter into a saucepan when hot stir in the flour, and stir until
brownaddthehotmilk,salt,andmace,andletcookafewminutes.Chop
thenutfoodfineandmixintothesauce.Havereadysometartshellsmade
of rich pie paste fill with the mixture. The sauce should be cool before
addingthenutfood.
NEWENGLANDBOILEDDINNER
Potatoes,4cups.
Turnips,1cup.
Onions,2cups.
Carrots,1cups.
Cabbage,2cups.
Cut the potatoes, carrots, and turnips in threequarter inch cubes slice
the onions and cut the cabbage into pieces about one and onehalf inch
square. Boil the potatoes and onions together. The carrots turnips and
cabbagemayalsobecookedtogetherinsaltedwater.Whenallaredone,
mix together, and serve with slices of protose or other nut food that has
beenbraizedinatomatoorbrownsauce.
[81]
NUTANDVEGETABLESTEW
Nuttolene,1cup.
Turnips,cup.
Choppedcelery,cup.
Bayleaf,1.
Salt.
Carrots,1cups
Potatoes,1cups.
Onion,small,1.
Butter,1lump.
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
littleprotosemightalsobeadded.
STEWEDPROTOSE(SPANISH)
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Mincedparsley,1tablespoonful.
Tomatoes,4cups.
Onions,4.
Protose,1pound.
Putthebutterintoasaucepanandaddtheslicedonion,mincedparsley,
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,andserve.
[82]
PROTOSEFRICASSEE
Tomatoes,1cup.
Mincedparsley,1teaspoonful.
Protose,1pound.
Mixedherbs,teaspoonful.
Onion,1.
Eggs(yolks),2.
Mincetheonionandbraizeinalittlebutteroroliveoilfiveminutesadd
the minced parsley strained tomatoes, mixed herbs, and vegetable broth.
Bringtoaboilandaddtheprotose,cutintocubesordiamondsofonehalf
inch. Cook for a few minutes and thicken with a few spoonfuls of flour
rubbedsmoothinalittlewater.Salttotaste,andserve.Justbeforeserving
addthebeatenyolks.
PROTOSESTEAKSMOTHEREDINONIONS
Protose,pound.
Cookingoil,cup.
Salt.
Onions,large,6.
Cut the protose into twelve slices, lay half of them in an oiled baking
panhavetheonionsslicedandlightlybrownedintheoil.Cookhalfofthe
onions over the protose, then put on the rest of the protose, then the
remainderoftheonions,pouringthevegetablestockoverall.Salttotaste.
Bakeuntilthestockisreducedtoarichbrowngravy.
[83]
PROTOSESMOTHEREDWITHTOMATOES
Protose,pound.
Butter,cup.
Salt.
Tomatoes,12.
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Celerysalt.
Cutprotoseintotwelveslicesandcuteachtomatoinhalf.Putoneslice
oftomatoinabakingpanonthisputasliceoftheprotose,thenasliceof
tomatoontop,andsoon,makingtwelveordersinall.Chopthebutterin
littlepiecesandsprinkleover,alsothesaltandcelerysalt.Coverandbake
until the tomato is nearly done. Then remove the cover and brown very
lightly.Servetwoslicestoeachperson,garnishedwithparsley.
PROTOSEPOTROAST
Protose,pound.
Salttotaste.
Mix the vegetable stock with the strained tomatoes, salt to taste, and
pour over the protose, which has been sliced and placed in a bakingpan.
Bakeonehour.
BRAIZEDPROTOSEANDCABBAGE
Braizeprotoseaccordingtotherecipe,andservewithboiledcabbage.
[84]
PROTOSESTEAKWITHPOTATOESSMOTHEREDINONIONS
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
potatoessmotheredwithonions.
PROTOSEPILAU
Water,pint.
Rice,cooked,1cup.
Protose,inchcubes,pound.
Mincedonion,1tablespoonful.
Let simmer ten or fifteen minutes thicken with browned flour, two
heapingteaspoonfuls,mixedwithstrainedtomatoestoconsistencytopour
easily.Saltandcelerysalttotaste.
PROTOSEPATTIES(PLAIN)
Protose,1pound.
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Salt.
Cream,3tablespoonfuls.
Eggs,2.
Breadcrumbs.
Thoroughlycrushtheprotoseandmixwiththesaltandoneegg.Form
intopatties,rollineggandcream,theninbreadcrumbs.Bakeingreased
pantilllightlybrowned.Ifdesired,thecrumbsmaybeslightlymoistened
withcream.
[85]
BRAIZEDPROTOSE
Protose,12slices.
Vegetablestock,No.2,3cups.
Sage.
Mincedonion,mediumsize,1.
Butter.
Butteradeeppanandsprinklewiththemincedonionandsage.Onthis
laytheslicesofprotose,cutalittlelessthanhalfaninchthick.Coverthe
panandputintotheoventobrown,turningtheprotoseonce,andwatching
carefully that the onions do not burn. Remove from the oven and cover
withthevegetablestock.Coverandreturntotheoven,andbakeuntilthe
stockisreducedtoathick,browngravy.
PROTOSECUTLETSWITHMASHEDPOTATO
Protose,pound.
Milk,1cup.
Brownsauce.
Egg,1.
Granoseflakes.
Cut protose into six slices as for protose steak. Dip in beaten egg and
milk,androllingranoseflakes.Dothisthesecondtime,andbakeinbrown
sauceaboutthirtyminutes.Servewithmashedpotato.
NUTLISBONSTEAK
Protose,6largeslices.
Browngravy,3cups.
Broilorfrytheprotoseanicebrown(butdonotburn)anddropintothe
gravy (any good brown gravy will do) let simmer an hour or two. Serve
hotwithaspoonfulofthegravy.
[86]
Moreprotosemaybeusedifdesired.
PROTOSEANDTOMATO
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Protose,6largeslices.
Tomato,cookedandstrained,2cups.
Cornstarch,1teaspoonful.
Salttotaste.
Cut the protose in rather thick slices and lay in a flat bakingpan (one
about two inches deep will answer nicely) boil the tomatoes and thicken
withthecornstarchaddthesalt,andpourovertheprotose.Bakeslowlyin
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.
BAKEDPROTOSEWITHMACARONI
Macaroni(notcooked),1cups.
Oil,1tablespoonful.
Flour,1 3cup.
Salt.
Mincedprotose,1cup.
Milk,2cups.
Break the protose in oneinch lengths. Drop in three quarts of boiling
water, previously salted. Boil from onehalf to threequarters hour, turn
intocolander,andpourcoldwateroverit.Drainandturnintobakingpan.
[87]
SAUCE
Puttheoilinastewpan,addtheonion,braizetillnicelybrowned,then
addtheflour,andstiruntilbrown.Addthemilk,thentheprotose.Season
with salt. Pour this sauce over the macaroni and sprinkle with bread
crumbs.Bakeinamoderateoventillbrown.
FRIZZLEDPROTOSEINEGGS
Protose,1pound.
Eggs,8.
Oliveoil.
Cuttheprotoseintosmall,thin,narrowstripsputintoafryingpanwith
a little olive oil, and when hot pour the wellbeaten eggs over it, stirring
constantly,untiltheeggsareset.Servehotontoast.
ESCALLOPEDPROTOSE
Protose,1pound.
Breadcrumbs,cup.
Potatoes,mediumsize,4.
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Brownsauce,sufficienttocover.
Sliceonehalfthepotatoesinabakingdish,sprinkleonehalfthebread
crumbsoverthemonthecrumbsputhalftheprotosecutintothinslices
pour over some of the gravy to moisten. Add the remainder of the
ingredients in the same manner, making two layers. There should be
sufficientgravytocoverandcookthepotatoesandprotose.
[88]
EGGPLANTBAKEDWITHPROTOSE
Eggplant,mediumsize,2.
Choppedonion,large,1.
Salt.
Protose,pound.
Vegetablestock.
Peelandslicetheeggplantinonefourthinchslices,andcuttheprotose
intotwelveslices.Putalayeroftheeggplantinanoiledpan,thenalayer
ofprotose,andsprinklepartoftheonionoverall.Makeanotherlayerwith
the remainder and cover with vegetable stock. Salt to taste, cover, and
bake.Tomatomaybeusedinplaceofthestockifdesired.
PROTOSEJAMBALAYA
Mincedonion,1.
Mincedgarlic,small,1.
Tomatoes,1cups.
Vegetablestock,1quarts.
Rice,1cup.
Mincedprotose,pound.
Mincedcelery,cup.
Salt,mace,andbayleaves.
Putthebutterintoasaucepan,heat,addtheonionandgarlic,andbrown,
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
blendedaddthericeandboiltillthericeistender,stirringoften.Tothis
addthemincedprotosethathasbeenheatedinacovereddishintheoven.
Mixandserve.
[89]
RAGOUTOFPROTOSE
Protosecutinirregularpieces,1pound.
Hotwater,4cups.
Celerysalt.
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Whiteflour,1tablespoonful.
Salt.
Putalltogether,excepttheflour,andletsimmerthirtyorfortyminutes,
adding enough boiling water from time to time to keep the original
quantity.Thickenwiththeflour,andserve.
PROTOSECUTLETS
(1)Protose,minced,1pound.
Seasonwith
Salt.
Lemonjuice.
Sage.
Addalittle
Choppedparsley.
Makeaheavywhitesaucewith
(2)Flour,2tablespoonfuls.
Milk,cup.
Ifdesired,flourmayberubbedwith
Addsalttotaste.
Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or
croquettes. Dip into beaten egg, roll in bread crumbs that have been
moistenedwithmeltedbutter,andbrownintheoven.
[90]
PROTOSECHARTREUSE
Egg,1.
Salt.
Protose,pound.
Rice,cooked,1quart.
Breadcrumbs,sufficienttothicken.
Tothestockaddtheprotose,breadcrumbs,theeggunbeaten,andsalt.
Mix thoroughly. Line a bakingpan with part of the rice, and fill in the
center with the protose mixture cover with the rest of the rice, and press
downgently.Bake,andservewithbrownedsauce.
PROTOSESTEAK
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Splitapoundofprotoseintwolengthwise,andcutintoasmanyslicesas
needed.Broilinapan,andservewithbrownsauce.
PROTOSESTEAKALATARTARE
Mincedprotose,1pound.
Mayonnaise,3tablespoonfuls.
Onion,1.
Eggs,6.
Onionsandolivesmixed,togarnish.
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
yolkineachdepression.Bakeuntiltheeggsaredone.Choptheonionsand
olives,addthemayonnaise,anduseasagarnish.
[91]
PROTOSEORNUTTOLENECUTLETS
Protoseornuttolene,6slices,eachlargeenoughforacutlet.
Eggs,3.
Creamorrichmilk,2cups.
Breadcrumbs,buttered,1cups.
Salt.
Beattheeggs,addthemilkandsalt,diptheslicesofnutfoodinthis,and
theninthebutteredbreadcrumbs,andlayinagreasedbakingpan.Place
the remaining bread crumbs with the milk, add salt, and pour over the
cutlets.Ifnotenoughtocover,alittlemilkmaybeadded.Putintotheoven
andbaketillthemixturesets,oritmaybeplacedontherange,andwhen
onesideisbrownedturnandbrowntheotherside.
GOLDENNUTCHARTREUSE
Cornmealmush,1quart.
Breadcrumbs.
Egg,1.
Protose,orothernutfood,pound.
Salt.
Make the filling same as for protose chartreuse line the pan with the
mush,putinthefilling,andcoverwithmush.Bake,andwhencoldcutinto
slices,egg,crumb,andbake.Servewithgravy.
[92]
LENTILHASH
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Lentils,1cup.
Egg,1.
Onion,large,1.
Tomato,1.
Cookingoil,cup.
Garlic,smallpiece.
Boil the lentil, onion, tomato, potatoes, and rice together till soft chop
veryfineandaddthecookingoil,egg,andaverysmallpieceofgarlic,and
salttotaste.Putintooiledpanandbakeuntilbrown.
LENTILFRITTERS
Lentils,1cup.
Richmilk,cup.
Egg,1.
Flour,cup.
Cooklentilsuntiltender,drain,pressthroughacolander,addthemilk,
butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly
beatenwhite.Dropinspoonfulsonoiledgriddleandbrownonbothsides,
or bake in the oven. Garnish with parsley, and serve with marmalade or
applesauce.
[93]
WALNUTLENTILPATTIES
Cookedlentils,2cups.
Eggs,2.
Choppedwalnuts,cup.
Granola,orbreadcrumbs.
Rub the lentils through a colander and add the chopped walnut meats,
oneegg,andapinchofsalt.Thickenwithbreadcrumbsorgranola.Form
intopatties,rollineggandbutteredcrumbs,andbake.Servewithgravy.
LENTILPATTIESONMACARONI
Lentils,1cup.
Eggs,2.
Choppedparsley,1teaspoonful.
Mincedonion,2tablespoonfuls.
Oliveoil,2tablespoonfuls.
Breadcrumbs.
Cookthelentilsuntiltenderandputthroughacolander.Tothispulpadd
the rest of the ingredients, using sufficient bread crumbs to make stiff
enoughtoformintopatties.Dipthepattiesineggandcrumbs.Brownin
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theoven.Serveonaplatterwithcreamedmacaroni.
WALNUTLENTILS
Lentils,1cups.
Walnuts,1cup.
Butter.
Cook the lentils in six cups of water until quite tender and the water
almost dried away. Press the lentils through a soup strainer. Grind the
walnutmeatsandaddtothelentils.Addalittlebutterandsalttotaste.
[94]
LENTILROAST
Lentils,1cups.
Granola,1cup.
Eggs,2.
Onion,small,1.
Mixedherbs,1teaspoonful.
Groundwalnuts,1cup.
Salt.
Cookthelentilsinsufficientwatertopreventburning.Whentender,add
the sliced onion, butter, mixed herbs, and salt to taste. Cook with the pot
closelycoveredfortwentyfivetothirtyminuteslonger.
Removefromfire,drain,pressthroughacolander,andaddthegranola,
ground walnuts, and eggs. Mix well, press into a baking pan, and bake
fortyfiveminutesoruntilnicelybrowned.
LENTILNUTROAST
Lentilpulp,2cups.
Egg,1.
Toastedbreadcrumbsorgranola.
Nutbutter,cup.
Dairybutter,2teaspoonfuls.
Emulsifythenutbutterinenoughwatertomixeasily.Mixalltogether
andthickenwithtoastedbreadcrumbsorgranola.Salttotaste.Putinoiled
pan and bake. Serve with gravy. A little thyme or sage may be used if
desired.
[95]
RICEMOLD
Rice,1cup.
Milk,2 3cup.
Lemonorvanillaflavoring.
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Egg,1.
Stewedfruit.
Washcleanandboilthericeintwoquartsofwateruntildone.Drainoff
thewaterwell.Add,whilehot,acustardmadeoftheegg,milk,andsugar.
Flavor with lemon or vanilla. Form into molds, and serve with stewed
prunes,peaches,oranyotherkindoffruit.
RICEANDBANANACOMPOTE
Rice,cup.
Milk,3cups.
Vanilla.
Bananas,6.
Sugar.
Bringthemilktoaboil,thickenwithcornstarchorflour,andaddsugar
totaste.Simmerthebananasinthissauceforhalfanhour.Addvanilla.
Riceforbananas:Cookthericeintwoandonefourthcupsofwaterina
doubleboilertilldone.Thericeshouldbesoftandeachgrainstandingout
separatewhendone.Makealayeroftherice,andservethebananasonit.
[96]
RICEANDEGGSCRAMBLE
Rice,2cups.
Eggs,4.
Milk,4cups.
Thoroughlywashthericeandboilinsaltedwateruntiltenderanddrain.
Scramble the eggs in the milk, add salt when nearly done, mix with the
rice,andservehot.
SPANISHRICE
Rice,1cup.
Garlic,mediumsize,.
Bayleaf,1.
Mincedcelery,1stalk.
Tomatoes,2cups.
Mincedonion,small,1.
Mace,teaspoonful.
Salt.
Boil the rice until about half done, drain, and finish cooking in the
followingsauce:
Puttheoilinasaucepan,addalltheotheringredientsexceptthetomato
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andfloursetoverthefireandstiroccasionally,topreventburning,until
brown.Thenaddtheflourandstirtillbrown.Addthetomato,letcooka
fewminutes,strain,andaddtotherice.
CORNFRITTERS
Greencornpulp,1pint.
Milk,4tablespoonfuls.
Flour,cup.
Eggs,4.
Mix the corn, milk, flour, and yolks of the eggs together thoroughly.
Thenfoldinthewellbeatenwhitesoftheeggs,andfrybyspoonfuls.
[97]
PROTOSEANDRICECHOWDER
Protose,pound.
Rice,cooked,1cup.
Potatoes,pound.
Bread,loaf.
Cream,ormilk,1cup.
Saltandmacetotaste.
Putthebutterinadeepdish,melt,thenaddalayeroftheprotose,sliced
quitethin,thensprinklewithmace,salt,andbitsofbutter.Thenaddalayer
oftheslicedpotatoes,sprinklewithpartoftherice,thenalayerofbread,
thenmoresalt,bitsofbutter,andmincedonion.Addtheremainderinthe
sameorder,andpouroverallonecupofhotvegetablestock.Cover,seton
range, and let simmer onehalf hour, then pour over all one cup of hot
creamormilk,andserve.
NOODLES
Salt,teaspoonful.
Eggs,2.
Flour,tomakeaverystiffdough.
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,andservehot.
[98]
VEGETABLEOYSTERAL'ITALIENNE
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Takemacaronibrokenintooneinchlengths,andboileduntiltender,and
vegetable oyster which has been parboiled twenty minutes, and put in
alternatelayersinabakingpan.Pouroverthisasaucemadefrombothof
theliquors(macaroniandvegetableoyster)thickenedwiththeyolksofthe
eggs.Sprinklewithgranolaandbakeuntilbrowned.
GREENCORNCHOWDER(NEWENGLANDSTYLE)
Cornpulp,freshcutfromthecob,2cups.
Dicedprotose,1cup.
Parsley,chopped,1tablespoonful.
Breadcrumbs.
Slicedpotatoes,2cups.
Salt.
Brown the onion in the oil, and add the protose and vegetable stock.
Whenthoroughlyheated,addcornpulp,mixalltogether,heatupwell,and
salt.Puttheslicedpotatoesincoldwater,drain,andputintoapanofflour
shakethepansoastocoverthepotatoeswithflour.Puthalfofthepotatoes
in a layer in the bottom of a bakingpan, cover with half the corn and
protosemixture,sprinklewithbreadcrumbsandpartoftheparsley.Inthe
samemanneraddtheremainderofthepotatoesandmixture.Moistenwith
stockandbakeuntilthepotatoesaredone.
[99]
SQUASHFRITTERS
Mashedsummersquash,2cups.
Butter,1heapingtablespoonful.
Salt,teaspoonful.
Richmilk,cup.
Flour,1cup.
Eggs,2.
Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten
yolks.Thenfoldinthestifflybeatenwhites.Brownonagriddle.
BEANCROQUETTES
Navybeans,1cup.
Breadcrumbs.
Beatenegg,1.
Coverbeanswithwater,soakovernight,drain,andcookinfreshboiling
wateruntiltender,oraboutanhour.Drain,pressthroughacolander,add
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saltandoliveoil.Mixthoroughlyandrollintocylindershapedcroquettes
dipintobeatenegg,rollinbreadcrumbsandbakeinmoderateoven.Serve
withtomatosauce.
[100]
SCOTCHPEALOAF
Scotchpeapulp,1cups.
Egg,1.
Poultrydressingorsage.
Nutfood,1pound.
Butter,2teaspoonfuls.
Stiralltogether,orthickenwithtoastedbreadcrumbsorgranolabake.
Servewithgravy.
BEANANDNUTLOAF
Whitebeans,1cup.
Onion,cup.
Sage.
Toastedbreadcrumbsorgranola.
Choppedwalnuts,1cup.
Egg,1.
Salt.
Thoroughly wash the beans and soak overnight. Boil thoroughly, and
when done rub through a colander. Add the chopped walnuts, egg, onion
braizedinoil,sage,andsalttotaste.Thickenwithgranolaortoastedbread
crumbs.Putintoanoiledpanandbake.Servewithgravy.
CARROTSOUFFLE
Mashedcarrots,1cups.
Richmilk,1cup.
Toastedbreadcrumbs,orgranola,1cups.
Braizedonion,1tablespoonful.
Nutmeg,1levelteaspoonful.
Yolksofeggs,3.
Beat the whites of the eggs very stiff and fold into the above mixture.
Putintooiledpan,andbakeinmoderateoven.
[101]
OKRAGUMBO(VEGETARIANSTYLE)
Ripetomatoes,2cups.
Water,1quarts.
Dicednuttolene,pound.
Onion,mediumsize,1.
Slicedokra,2cups.
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Dicedprotose,pound.
Rice,boiled,1cup.
Salt,celerysalt,mace.
Watercress,parsley.
Cookthetomatoesandokrainthewater.Browntheonioninthebutter,
addtheprotoseandnuttolenewiththeseasoningbrownalltogetherafew
minutesthenaddthetomatoandokraletallsimmerfortwohours.Serve
on platters on tablespoonful of boiled rice. Garnish with the parsley or
cress.
BAKEDPOTPIE
Protose,1pound.
Carrots,1cups.
Strainedtomato,1cup.
Thyme.
Potatoes,2cups.
Mincedonion,cup.
Choppedparsley.
Cookthecarrotsaboutonehour,thenaddpotatoes,onions,protose,and
alittlechoppedparsley.Simmerinjustenoughwatertokeepfromburning
untilpotatoesaredone.Seasonwiththymeandsalttotaste.Putinanoiled
pan and cover with a rich pie paste. Bake thirty to forty minutes in a
moderateoven.
[102]
BAKEDEGGPLANTALACREME
Eggplant,6slices.
Milk,3cups
Butter.
Toastedbreadcrumbs,cup.
Salt,2teaspoonfuls.
Peeltheeggplantandcutinslicesaboutthreefourthsofaninchthick.
Placeslicesinapanandcoverwithsiftedtoastedbreadcrumbsorsifted
granola. Pour over this the milk add salt and small piece of butter, and
bake.Ifitbecomestoodry,addalittlemoremilk.
MOCKCHICKENPIE
Boiledpotatoes,4cups.
Nuttolene,pound.
Eggs,2.
Piecrust.
Protose,pound.
Milk,1cup.
Choppedonionandparsley.
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Nutgravy.
Put into an oiled bakingpan a layer of the thinlysliced boiled potato,
and over this a layer of nuttolene cut into thin slices. Sprinkle on a little
choppedonionandparsley,thenalayerofslicedprotose.Pouroverthenut
gravy and let set five minutes. Cover this with the pie crust and bake till
done.
[103]
GREENCORNNUTPIE
Cornmixture.
Cornground,2cans.
Richmilk,1cup.
Flour,cup.
Beateneggs,2.
Salttotaste.
Nutmixture.
Mincedonion,1.
Choppedcelery,cup.
Braizeinalittlebutteroroil.Add
Water,1cup.
Strainedtomatoes,cup.
Mincednuttoleneorprotose,cup.
Add to this sufficient bread crumbs to make a batter that will spread
easily. Oil a bakingpan, and cover the bottom with onehalf of the corn
mixture,thenputinthenutfoodmixtureandtheremainderofthecornto
top.Baketillnicelybrowned.
VEGETABLEOYSTERPIE
Vegetableoysters,1quart.
Potatoes,1cup.
Creamsauce,2cups.
Piepastesufficienttocover.
Choppedparsley,1teaspoonful.
Parsnips,1cup.
Salt.
Boil the vegetables separately until tender then mix with the other
ingredientsandputinashallowbakingpan.Coverwiththepiepasteand
bakealightbrown.Servehot.
[104]
VERMICELLINUTPIE
Nuttolene,pound.
Vermicelli,2cups.
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Salt.
Richmilk,4cups.
Eggs,2.
Cook the nuttolene ten minutes in two cups of rich milk, then rub
through a strainer. Flavor with celery salt. Cook the vermicelli fifteen
minutes, strain, and pour over it while in the strainer two quarts of cold
water.Whenitiswelldrained,linethebottomofapiedishwithonehalf
ofit.Pouroveritthepureeofnuttoleneandcoverwiththeotherhalfofthe
vermicelli. Make a custard of two eggs, two cups of milk, and a
teaspoonfulofsalt.Turnthiscustardoverthepie,andwithaforkmakean
impression all over, to permit the custard to run through. Sprinkle a few
breadcrumbsoverit,andbakeinaquickoventhirtyminutes.Servewith
orwithoutsauce.
NUTANDVEGETABLEPIE
Mincedonion,1cup.
Mincedparsley,cup.
Brownandadd
Mashedcarrots,2cups.
Mashedpotatoes,2cups.
Nutfood,1pound.
Eggs,2.
Salt to taste and put in oiled pan. Pour over this a mixture made by
beating one egg in one cup milk, and bake in a moderate oven till it is
nicelybrowned.
[105]
TOMATOPIE
Tomatoes,6.
Choppedparsley.
Salt.
Cookingoil,1 3cup.
Piepaste.
Peelandslicethetomatoesandplaceinasmallbakingpan.Ontopof
thisputsomechoppedparsley,apinchofsalt,andcookingoil.Coverwith
thinpiepasteandbake.
BOILEDMACARONI(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
thirtyminutes.Stirgentlyonceortwice,topreventstickingtothebottom.
Addenoughcoldwatertostopboilingandletitcometoaboilagain.Drain
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inacolander.Boiledmacaronimaybeservedwithagravyorfruitsauce.
MACARONIAL'ITALIENNE
Macaroni,raw,1cup.
Cornmeal,2tablespoonfuls.
Gratedonion,2tablespoonfuls.
Salttotaste.
Milkorcream,2cups.
Tomatoes,cookedandstrained,1cup.
Breakthemacaroniintooneinchlengthsboilinsaltedwatertilldone
drain. While the macaroni is cooking, boil the milk and thicken with the
corn meal. When thoroughly cooked, add the tomatoes, onions, and salt.
Pourthisdressingoverthemacaroni,andservehot.
[106]
MACARONIANDKORNLET
Macaroni,raw,1cup.
Creamorrichmilk,cup.
Kornlet,cup.
Salttotaste.
Break the macaroni in oneinch lengths and boil in salted water till
tender.Drain,addthekornlet,cream,andsalt.Mixthoroughly,spreadina
bakingpan, and bake a light brown. There should be enough kornlet and
creamtocoverthemacaronismoothly,anditshouldnotbetoomoistwhen
done.
MACARONIWITHTOMATOSAUCE
Macaroni,raw,1cup.
Cream,cup.
Tomatoes,stewedandstrained,2cups.
Salttotaste.
Break the macaroni into oneinch lengths and boil in salted water till
thoroughlydone.Boiltomatoesandthickenwithflour,rubbedsmoothina
littlewater.Addthecream,whichshouldbehot,andsalttotaste.Drainthe
macaroni, pour the sauce over, mix well, and serve. The cream may be
omittedifpreferred.
[107]
MACARONICUTLETS
Macaroni,raw,1cup.
Flour,2heapingtablespoonfuls.
Mincedprotose,1cup.
Salttotaste.
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Milk,1cup.
Egg,1.
Breadcrumbs.
Boilthemacaroniinsaltedwatertilldone,drain,andchopfine.Boilthe
milk and thicken with the flour stir in the wellbeaten 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
tomatoorcreamsauce.
CREAMEDMACARONI
Richmilk,2cups.
Flour,2largetablespoonfuls.
Salt.
Macaroni,1cup.
Butter.
Boilthemacaroniandputitintoagravymadeofthemilk,flour,butter,
andsalt.Mixwell,andserve.
MACARONIINCREAM
Macaroni,2cups.
Milk,4cups.
Eggyolk,1.
Cream,1cup.
Cookthemacaroniinplentyofboilingwaterthirtyminutes.Turnoffthe
waterandwashthemacaronibypouringtwoorthreequartsofcoldwater
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
theeggwiththemacaroni.Stiraslittleaspossible.Salttotaste.
[108]
EGGMACARONI
Macaroni,1cups.
Eggs,hardboiled,3.
Creamgravy,2cups.
Breadcrumbs.
Breakmacaroniintooneinchlengthsandboilinsaltedwatertilltender.
Drainandwashwithcoldwater.Putintoabakingdishandsprinkleoverit
thehardboiledeggschoppedfine.Stirintocreamgravy,madefromrich
milk,sprinkletopwithbreadcrumbs.Bakeuntilnicelybrowned.
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BAKEDMACARONIWITHEGGSAUCE
Macaroni,2cups.
Milk,3cups.
Granola.
Eggs,4.
Break the macaroni into inch lengths and boil in salted water thirty to
thirtyfiveminutes.Drain,turnitintoadeeppan.Pouroverthisacustard
made with the milk, beaten eggs, and salt. Sprinkle with granola on top,
andbakeinamoderateoventhirtyminutes.
[109]
MACARONIWITHAPPLE
Butter a deep bakingdish and put in a layer of mashed and sweetened
applesauce.Gratealittlenutmegoverandaddalayerofcookedmacaroni.
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.Maybeservedasadessert.
MACARONIANDCHEESE(VEGETARIANSTYLENO.1)
Macaroni,2cups.
Eggsauce,1cup.
Sourcream,cup.
Granola.
Break the macaroni into inch lengths and boil in salted water until
tender.Drainandmixinalittlegranola.Addthesourcreamorthicksour
milk and about one cup of egg sauce. (See egg sauce recipe, page 156.)
Seasontotasteandbake.
MACARONIANDCHEESE(VEGETARIANSTYLENO.2)
Macaroni,2cups.
Cottagecheese,1cups.
Milk.
Breadcrumbs.
Breakthemacaroniandcookinsaltedwateruntilabouthalfdone.Drain
and pour over it enough milk to cover, and simmer until done. Add the
cottage cheese and butter and mix thoroughly. Pour into bakingpan,
sprinklewithbreadcrumbs,andbake.
[110]
MACARONIWITHGRANOLA
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Macaroni,raw,2cups.
Granola,cup.
Salttotaste.
Creamsauce,2cups.
Cook the macaroni till tender drain, put onehalf in a bakingpan,
sprinkleononehalfofthegranola,andcoverwithonehalfofthegravy.
Repeatwiththeremainder,makingtwolayers.Bakeuntilnicelybrowned.
MACARONICROQUETTES
Macaroni,raw,2cups.
Eggyolks,2.
Milk,1cup.
Salttotaste.
Boilthemacaroniinsaltedwateruntiltender,drain,andchopfine.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,
seasonwithsalt,turnoutintoaflatpan,andletcool.Whencold,forminto
croquettes,egg,crumb,andbake.
[111]
MACARONINEAPOLITAINE
Dicedprotose,pound.
Macaroni,raw,1cup.
Salttotaste.
Cookthemacaroni,drain,andaddtherestoftheingredients.Letsimmer
thirtyminutes.Serve.
MACARONI(SPANISHSTYLE)
Macaroni,2cups.
Onion,1.
Creamsauce,2cups.
Salttotaste.
Eggs,3.
Parsley,choppedfine,1teaspoonful.
Dashofnutmeg.
Cookthemacaroniinsaltedwater,drain,andchopfinehavetheeggs
boiled hard and chopped fine, and the onions grated. Mix all together,
sprinkle with toasted bread crumbs, and brown in the oven. Serve with
tomatoorChilisauce.
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MACARONIWITHTOMATO
Hardboiledeggs,gratedorrubbedthroughacolander,1cup.
Salt.
Macaroni,2cups.
Boilthemacaronitilltender,drain,andaddthestockandtomatoesnot
strained(theyshouldbeputonasieveandallowedtodrain,asthestock
willaffordsufficientliquid),butchopped,andthereshouldnotbeenough
ofthemtoallowthetomatotastetopredominate.Nowaddtothisthehard
boiledeggs,gratedorrubbedthroughacolander.Mixalltogether,andadd
alittlesalt.Pourintoabakingpanaboutfourinchesdeep,andbakeuntil
themixtureisthick.Afewlumpsofbuttersprinkledoverthetopasitgoes
totheovenisanimprovement.
[112]
SCALLOPEDMACARONIWITHVEGETABLEOYSTERS
Vegetableoysters,peeledandsliced,2cups.
Macaroni,1cup.
Richmilk,2cups.
Salt.
Eggs,2.
Breadcrumbs.
Boil the macaroni and vegetable oysters separately, and drain. Then
placesameinalternatelayersinapan.Pouroverthisagravymadeofthe
milk,flour,eggs,butter,andsalt.Stircarefullysoastogetthegravymixed
through thoroughly. Sprinkle a few bread crumbs on top and bake in a
quickoventillnicelybrowned.
[113]
SPAGHETTIINTOMATOSAUCE
Brokenspaghetti,2cups.
Bayleaves,2.
Onion,minced,1.
Tomatoes,4cups.
Breakthespaghettiintosmallpiecesandboiluntilwelldone.Pourover
thistomatosauce,madeasfollows:Brownthemincedonioninalittleoil,
stir in the flour, and add tomatoes, bay leaves, and salt to taste. Let boil,
andstrain.
PROTOSEHASH
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Protose,1cups.
Coldboiledorbakedpotatoes,2cups.
Oil.
Choppedonions,large,2.
Salt.
Sage.
Put all together in a pan, pour over a little cooking oil, and set on the
stove.Whenitbeginstobrown,stirupwithathinknifeoccasionallyuntil
wellbrowned.
VEGETARIANHAMBURGERSTEAK
Protose,1pound.
Sage,teaspoonful.
Eggs,2.
Nuttolene,pound.
Gratedonion,1tablespoonful.
Granosebiscuits,powderedfine,2.
Mixthoroughly,formintopatties,andfry.Servewithtomatosauce.
[114]
VEGETARIANHAMBURGERSTEAKWITHMACARONI
Serve vegetarian hamburger steak with macaroni and a little brown
sauce.
VEGETARIANSAUSAGE
Boiledrice,3cups.
Gratedonion,6teaspoonfuls.
Protose,1pound.
Salt,1teaspoonfuls.
Sage,6teaspoonfuls.
Egg,1.
Form into patties, and roll in gluten or browned flour, and bake in a
fryingpan. If browned in the oven, put a small piece of butter on top of
each.
BAKEDSTUFFEDTOMATOES
Tomatoes,mediumsized,6.
Choppedprotose,pound.
Sage,teaspoonful.
Choppedparsley.
Toastedbreadcrumbs,8to12tablespoonfuls.
Choppedonion,1tablespoonful.
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Salt,1teaspoonful.
Takeouttheinsideofthetomatoesandmixwiththisthebreadcrumbs.
Thenaddtheotheringredients,andfillthetomatoes,pilingmixtureupon
top.Placesmallpieceofbutteroneach,andbakeinahotoven,untilthe
tomatoesarecooked.Whennearlydone,sprinklechoppedparsleyoverthe
top.
VEGETABLES
VEGETABLES
[117]
The term "vegetable," as here used, is applied to such plants (grains,

nuts,andfruitsexcepted)asarecultivatedandusedforfood.Theuseofa
largevarietyofvegetablesinourfoodassistsinpromotinggoodhealth.To
getthebestresults,theyshouldbejudiciouslycombinedwithnuts,fruits,
and grains. Green vegetables are rich in potash salts and other minerals
necessarytothesystem,andinsuchaformastobeeasilyassimilated.
Starchy vegetables, as potatoes, supply energy and heat, and give
necessarybulktothefood.Peas,beans,andlentilscontainalargeamount
ofproteid,usedinbuildingandrepairingtissue,andarethereforeusedin
placeofmeat.Forweakstomachstheyaremoreeasilydigestedintheform
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,allvegetables,whetherroots,leaves,oranyotherkind,beginto
lose bulk and flavor as soon, as removed from the ground. The kind that
sufferleastinthisrespectarebeets,potatoes,carrots,etc.Thosewhichare
mosteasilyaffectedarecabbage,lettuce,celery,asparagus,etc.
Vegetables that have been touched with the frost should be kept in a
perfectlydarkplaceforsomedays.Thefrostisthendrawnoutslowly,and
thevegetablesarenotsoliabletorot.
[118]
GENERALDIRECTIONSFORVEGETABLES
Freshgreenvegetablesshouldbecookedassoonafterbeinggatheredas
possible. Those containing sugar, as corn and peas, lose some of their
sweetnessbystanding.Washthoroughlyincoldwater,butunlesswilteddo
not soak. It is better not to prepare fresh green vegetables until they are
neededbutiftheymustbepreparedsometimebeforecooking,coverwith
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coldwater.
Most vegetables should be put into fresh, rapidlyboiling water, and if
cooked in uncovered vessels, they will retain a better color, as high heat
destroystheircolor.Innoinstancepermitthemtosteepinthewarmwater,
as this toughens them, and in some instances destroys both color and
flavor.
Thesalthardensthewater,andalsosetsthecolorinthevegetable.For
peasandbeansdonotaddsalttothewateruntiltheyarenearlydone,as
theydonotboiltendersoreadilyinhardwater.
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
vegetablevarieswithitsageandfreshnesstherefore,thetimetablesgiven
forcookingserveonlyasapproximateguides.
[119]
Delicatevegetables,asgreenpeas,shelledbeans,celery,etc.,shouldbe
cooked in as little water as possible, toward the last the water being
allowedtoboilawaytillthereisjustenoughlefttomoisten.Inthismanner
allthedesirablesolublematterthatmayhavebeendrawnoutincookingis
saved.
Stronglyflavoredvegetables,ascabbage,onions,etc.,shouldbecooked
inagenerousquantityofwater,andthewaterinwhichonionsarecooked
maybechangedoneormoretimes.
Thegeneralruleforseasoningvegetablesisasfollows:
Totwocupssmallwholevegetables,ortwocupsofvegetablesmashed
orsliced,addaroundingteaspoonfulofbutter,andhalfalevelteaspoonful
of salt. To beans, peas, and squash, add onehalf teaspoonful of sugar to
improvethem.Addmilkorthevegetableliquidwhenadditionalmoisture
isrequired.
POTATOES
Preeminentamongvegetablesstandsthepotato.
The solid matter of potatoes consists largely of starch, with a small
quantityofalbumenandmineralsalts.Potatoesalsocontainanacidjuice,
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
bakingitescapeswiththesteam.
[120]
Newpotatoesmaybecomparedtounripefruit,asthestarchgrainsare
notfullymatured.Potatoesareattheirbestinthefall,andtheykeepwell
duringthewinter.Inthespring,whengerminationcommences,thestarch
changestodextrinorgum,renderingthepotatomorewaxywhencooked,
and the sugar then formed makes them sweeter. When the potatoes are
frozen,thesamechangetakesplace.
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Inthespring,whenpotatoesareshriveledandgummy,soakingimproves
them,asthewaterthusabsorbeddissolvesthegum,andmakesthemless
sticky.Atothertimes,longsoakingisundesirable.
Soak about half an hour in the fall, one to three hours in winter and
spring.Neverservepotatoes,whetherboiledorbaked,inacloselycovered
dish, as they thus become sodden and clammy but cover with a folded
napkin, and allow the moisture to escape. They require about fortyfive
minutes to one hour to bake, if of a good size, and should be served
promptlywhendone.
BAKEDPOTATOES
Potatoes are either baked in their jackets or peeled in either case they
shouldnotbeexposedtoafierceheat,inasmuchastherebyagreatdealof
the vegetable is scorched and rendered uneatable. They should be
frequently turned whilebeing baked, andkeptfromtouchingone another
intheovenordish.Whentheyarepared,theyshouldbebakedinadish,
and oil of some kind added, to prevent their outsides from becoming
burned.
[121]
MASHEDPOTATOES
Pareandboilorsteamsixoreightlargepotatoes.Ifboiled,drainwhen
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
potatomasher,or,ifconvenient,pressthroughacolanderaddsalt,alump
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,
pressalumpofbutterintothetop,andsendtothetablehot.
POTATOPUFFS
Potatoes,preparedasformashedpotatoes,2cups.
Creamormilk,cup.
Meltedbutter,2tablespoonfuls.
Eggs,yolksandwhitesbeatenseparately,2.
Salt.
Mixandbeatupthoroughly,foldinginthebeatenwhiteslast.Makeinto
balls,putintogreasedpans,brushwithbeatenegg,andbakealightbrown.
MINCEDPOTATOES
Mince six large, cold potatoes. Put them in a bakingpan, cover with
milkaddalittlecream,andbakefifteenminutes.
[122]
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SCALLOPEDPOTATOESNO.1
Milksufficienttocover,mixedwithtablespoonfulofflour.
Crumbs.
Butter.
Salt.
Cutpotatoesintoevenslices,putinabakingpan,sprinklewithalittle
salt,andafewsmallpiecesofbutter.Pouroverthemilkandflourmixture,
and sprinkle the top with a layer of crumbs. Cover and bake till potatoes
aretender.Removethecoverandbrownlightly.
SCALLOPEDPOTATOESNO.2
Cold,boiledpotatoes,sliced.
Thincreamsauce.
Placeinalternatelayersinapanandsprinklethetopwithgroundbread
crumbs.Bakeuntilbrown.
HASHEDBROWNEDPOTATOES
Usecold,boiledpotatoesorgoodleftoverbakedpotatoes.Pareandcut
into threequarterinch 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
continuallytillallarenicelybrowned.
[123]
NEWPOTATOESANDCREAM
Newpotatoes.
Cream.
Salt.
Butter.
Parsley.
Washandrubnewpotatoeswithacoarseclothorscrubbingbrushdrop
intoboilingwaterandboilbrisklytilldone,butnomore.Pressthepotato
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,alittlegreenparsley,andsalt.Drainthepotatoes,addthemixture,
putoverhotwateraminuteortwo,andserve.
POTATOESALACREME
Cold,boiledpotatoes,2cups.
Parsley,finelychopped.
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Flour.
Milk.
Salt.
Heatthemilkandstirinthebuttercutupintheflour.Stiruntilsmooth
andthick.Saltandaddthepotatoes,sliced,andaverylittlefinelychopped
parsley.Shakeoverthefireuntilthepotatoesareheatedthrough.Pourinto
adeepdishandserve.
POTATOESALADELMONICO
Cutthepotatoeswithavegetablecutterintosmallballsaboutthesizeof
marbles.Putthemintostewpanwithplentyofbutterandagoodsprinkling
of salt. Keep the saucepan covered and shake occasionally until they are
quitedone,whichwillbeinaboutanhour.
[124]
POTATOCROQUETTES(DELMONICO'S)
Cold,mashedpotatoes,2cups.
Flourorcrackercrumbs.
Salt.
Eggs,2.
Butter.
Cookingoil.
Seasonthepotatoeswithsaltandbutter.Beatthewhitesoftheeggsand
workalltogetherthoroughly.Makeintosmallballsslightlyflattened.Dip
themintobeatenyolksofeggs,rollinflourorcrackercrumbs,andfryin
hotoil.
STEWEDSALSIFYORVEGETABLEOYSTERS
Salsify,cutininchslices,1quart.
Milk,2cups.
Salttotaste.
Wash and scrape the salsify, slice, and put into cold water to prevent
discoloring.Cookinsufficientboilingwatertocover.Whentender,drain,
addthemilkandbutter,letsimmerafewminutes,andserve.
[125]
ESCALLOPEDVEGETABLEOYSTER
Slicedvegetableoyster,3cups.
Richcreamsauce.
Siftedbreadcrumbs.
Salt.
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Wash, scrape, cut in thin slices, and put into plenty of cold water till
readytouse,topreventdiscoloration.Whenreadytocook,boilinenough
watertopreventscorching.Saltwhentheybegintogettender.Boilafew
minuteslonger,butdonotletthemgettoosalty.Drain,orremovewitha
skimmer, putting a layer in a bakingpan, then a little rich cream sauce,
thenanotherlayerofeach.Sprinklethetopwithsiftedbreadcrumbs,and
bakealightbrown.
MOCKOYSTERS
Corn,youngandtender,6ears.
Eggs,3.
Oil.
Salt,3teaspoonfuls.
Gratethecornwithacoarsegraterintoadeepdishbeatthewhitesand
yolksseparately,andaddthecorn,flour,butter,andsalt.Dropspoonfulsof
this batter into a fryingpan with hot oil, and fry a light brown on both
sides.Thecornmustbeyoung.
CELERY
Cut off all the roots and remove all the decayed and outside leaves.
Washthoroughly,beingcarefultoremoveallspecksandblemishes.Ifthe
stalksarelarge,dividethemlengthwiseintotwoorthreepiecesandplace
root downward in a celery glass, which should be nearly filled with cold
water.
[126]
STEWEDCELERY
Celeryhearts,6.
Whitesauce,2cups.
Cut the celery into halfinch lengths and cook in boiling, salted water.
Whentender,drainandpouroverthisthesauce.Heatwell,andserve.The
liquid drained from the celery may be thickened, seasoned with a little
butter,andusedinsteadofthewhitesauceifpreferred.
LENTILS(ORIENTALSTYLE)
Lentils,1cup.
Oliveoil,2tablespoonfuls.
Boiledrice,1cup.
Onion,finelyshredded,1.
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Washthelentilswell,soakovernight,anddrain.Cookinboilingwater
tilltenderdrainagain.Puttheoliveoilinasaucepan,addtheonion,and
cooktilltheonionissoft,notbrown.Addthelentilsandboiledrice,mix,
stiroverthefiretillhot,addthesalt,andservehot.
[127]
LENTILSWITHONIONS
Lentils,1cup.
Onions,2.
Butter.
Washthelentils,puttocookinsaucepanwithplentyofcoldwater,and
boil till tender when soft, turn them into a fine colander, and drain
thoroughly,savingthewatertheywerecookedin.Peeltheonions,cutinto
thinslices,putinaflatstewpanwithalumpofbutter,oralittleoliveoil,
andfry.Putthelentilsintheonionsandaddsalttotaste.Moistenwitha
littleofthebrothdrainedfromthelentilsandallowthemtosimmeratthe
sideofthefire.Serve.
CREAMEDCHESTNUTS
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
overthechestnutsserveasavegetable.
ASPARAGUSNO.1
Asparagus,likepotatoes,containsabitteralkaloid,whichisdrawninto
thewaterincooking,andoftenimpartstoitaveryunpleasantflavor.This
may be remedied by blanching the asparagus in boiling water for four or
fiveminutes.Thendrain,andaddmorehotwater,andfinishcooking.
ASPARAGUSNO.2
Scrapethestalkendsoftheasparagusorbreakoffthetoughlowerstalks
as far as they will snap. Wash well, tie in bundles, and put into enough
rapidlyboiling salted water to cover. Allow a teaspoonful of salt to each
quart of water cook uncovered from twenty to thirty minutes, or till
perfectlytender.Drain,removethestring,spreadwithsaltandbutter,and
serveimmediatelyontoast.Theasparagusmaybeneatlyarrangedonhot
toastandcoveredwithwhitecreamsauce,ifpreferred.
[128]
ASPARAGUSPOMPADOUR
Wash the asparagus carefully, place in a saucepan of boiling salted
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water,andboiltilldone.Takethemoutandcutintolengthsofabouttwo
inches,andplaceonaclothnearthefiretodry.Preparealittlesaucemade
of lemon juice, butter, yolk of an egg, and salt. Place the asparagus on a
dish,overwhichpourthesauce,andserve.
PEAS
The flavor of peas and the time required for cooking depend largely
upontheirfreshness.Veryyoungpeaswillcooktenderintwentyminutes,
older peas sometimes requiring an hour or more. A teaspoonful of finely
mincedparsleycookedwithpeasimpartstothemaverydeliciousflavor.
STEWEDASPARAGUS
Breakthetenderpartsoftheasparagusintooneinchlengthsandputinto
enoughboilingwatertocover.Boiltilltenderaddsufficientrichmilkor
creamtomakeagravy.Thickenwithflour,seasonwithsalt,letcometoa
boil,andserve.
[129]
ASPARAGUSWITHEGGS
Asparagus.
Cream,2tablespoonfuls.
Salt.
Eggs,4.
Cut the tender tops from a bunch of asparagus, and boil about twenty
minutes. Then put into a bakingtin with butter and salt. Beat the whites
and yolks of the eggs separately, add the cream and pour this over the
asparagus.Bakeuntiltheeggsareset.
ASPARAGUSWITHGREENPEAS
Asparagus,2cups.
Peas,2cups.
Salt.
Richmilkorcream.
Flour.
Break the tender parts of the asparagus into oneinch lengths and put
with the peas into boiling water enough to cover. Boil till tender add
sufficientrichmilkorcreamtomakeagravy.Thickenwithflour,season
withsalt,letcometoaboil,andserve.
BAKEDBEANS
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Wash one and threefourths cups of navy beans and put them into an
earthen jar, covering immediately with one and threefourths quarts of
boilingwater.Addsalt,cover,andputintotheoven.Whentheyboilwell,
drawthejartotheedgeoftheoven,wheretheywilljustsimmer.Cookfor
twentyfourhours.Iftheygettoodry,addalittleboilingwater.Thebeans
willbenicelycoloredandhavearichflavor.
[130]
BAKEDBEANS
Smallwhitebeans,2cups.
Protose,ifdesired.
Molasses,1teaspoonful.
Salt.
Clean the beans, soak in cold water one hour, season with salt and
molasses.Putintoacoveredjarwithplentyofwaterbakeovernightina
slowoven.Whendone,thebeansshouldbewhole,dry,andmealy,andof
arichbrowncolor.Thiscanonlybeobtainedbybakingthebeansseveral
hours in a slow oven. If desired, a little chopped protose may be added.
Servethebeansplain,orwithbrownbread.
PUREEOFBEANS
Followthedirectionsgivenforpureeofpeas.
BEANSSTEWED
Washtherequiredquantityofnavy,lima,kidney,orotherbeans,andput
tocookinplentyofboilingwaterboiltilltheyareswollen,thenputthem
where they will stew till cooked season just before they finish cooking.
Neverparboilbeans.
[131]
BAKEDBEANSWITHTOMATOSAUCE
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
proportionsalittlebutteroroliveoilmaybeadded.
SUCCOTASH
Freshshelledlimabeans,2cups.
Sweetcorn,2ears.
Cream,cup.
Butter,sizeofanegg.
Salt.
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Put beans in pot with cold water, rather more than will cover them.
Scrapethekernelsfromtwelveearsofyoungsweetcorn.Putthecobsin
withthepeas,boilingfromthirtytofortyfiveminutes.Takeoutthecobs
and put in the scraped corn. Boil again for fifteen minutes then season
withsalt,butterandcream.Servehot.
ONIONS
Contrary to the opinion of many, the onion is not objectionable as an
articleoffood.Judiciouslyuseditfillsasimportantaplaceincookingas
saltoranyotherseasoning.
[132]
BAKEDONIONS
Onions,large,6.
Salt.
Crumbs.
Milk.
Butter.
Put onions into a saucepan of water, or water and milk mixed in equal
proportions add salt and boil till tender. When done so that they can be
easily mashed, work them up with a little butter into a paste. Cover with
breadcrumbsandbakeinamoderateoven.
STUFFEDONIONS
Peelthedesirednumberofonions,beingcarefulnottocutofftheroot
end. Take out the inside of the onion and fill the hole with a mixture of
breadcrumbs,beatenegg,andalittlemilk.Seasonwithsaltandsage.Bake
inovenuntilbrown.
SCRAMBLEDTOMATOES
Tomatoes,6.
Eggs,3.
Butter.
Salt.
Removetheskinsfromsixtomatoesandcutthemupinasaucepan.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
onewayfortwominutes,allowingthemtimetogetthoroughlydone.
[133]
SPINACH
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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,
andpresswell.Chopfine,putintoasaucepanwithbutterandsalt.Seton
thefireandcooktillquitedry,stirringitallthetime.Turnintoavegetable
dish,shape,andgarnishwithslicesofhardboiledeggs.
SUMMERSQUASH
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.Mashandseasonwithsalt,butter,andalittlecream.
WINTERSQUASH(HUBBARD)
Mashed:
Cut the squash, pare, remove seeds, wash, and put into the steamer.
Cookuntilsoft,removeandmashorpressthroughacolander.Seasonwith
salt,butter,sugar,andalittlesweetcream.Beatwell,andserve.
Baked:
Cutintopiecesofdesiredsize,removeseeds,sprinklewithalittlesugar
and salt bake until done. Serve in the shell, or it may be peeled before
baking.
[134]
PUREEOFPEAS
Peas,fresh,2cups(ordry,1cup).
Creamormilk,1cups.
Flour,1leveltablespoonful.
Salt,1teaspoonful.
Put the peas to cook in boiling water boil until tender, then simmer
slowly,cookingasdryaspossiblewithoutscorching.Whensoftanddry,
rub through a colander to remove the hulls. Put the butter in a saucepan
whenmeltedstirintheflour,beingcarefulnottoscorchpourinthemilk
gradually, stirring all the time and when thoroughly cooked, add the salt
andthepulpofthepeas.Turnallintoadoubleboiler,heatthoroughly,and
serve.
GREENCORN(STEWED)
Greencorn,3cups.
Butter.
Salt.
Milk,moreorless,1cup.
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Sugar.
Huskandcleanasforboilingcornwithasharpknifecutoffthetopof
thegrain,beingcarefulnottocuttooclosetothecobandwiththebackof
the knife press out the remaining pulp. When cut in this way, the corn is
muchmorejuicythanwhenthegrainsarecutclosetothecob.Placethe
milkinagranitesaucepan,andwhenboiling,addthebutterandcorncook
from ten to fifteen minutes, or until it loses its raw taste. Stir frequently,
andseasontotastewithsaltandsugar.
[135]
GREENCORN(BOILED)
Stripoffthehusk,removethesilk,putintofreshboilingwater,andcook
tentotwentyminutes.Cookonlytilldone,forifboiledtoolong,thecorn
hardens,anditsflavorisimpaired.Ifthecornisnotverysweet,addone
fourthcupofsugartothewaterinwhichitisboiled.
GREENPEAS(VERYYOUNGANDTENDER)
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
watercooktilltender,thenaddsalt.Whendone,verylittlewatershould
remain. Season to taste with butter and add more salt if needed. A little
sugarissometimesanimprovement.
When the peas are older, half a cup of milk or cream, with sufficient
flourtothicken,isconsideredanimprovement.
PLAINBOILEDSTRINGBEANS
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
addsomehot,richmilk.
[136]
CAULIFLOWERWITHCREAMSAUCE
Divide the cauliflower into portions of convenient size before cooking.
Boil slowly, or steam till tender, drain, and when dished up, pour one or
twotablespoonfulsofstrainedwhitesauceovereachportion.
BAKEDCAULIFLOWER
Cauliflower.
Milk,1cup.
Flour,1roundedteaspoonful.
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Butter,1roundedteaspoonful.
Salt.
Soak a medium head of cauliflower in cold water with head down for
thirty minutes steam or boil gently till tender separate into small sprays
and pour over them a sauce made of the milk thickened with flour and
butter beaten together. Add a little salt. Cover lightly with bread crumbs,
which have been moistened with melted butter, and bake until a nice
brown.Serveatonce.
CAULIFLOWERWITHTOMATOSAUCE
Prepare as for stewed cauliflower, and when done serve with tomato
sauce.
Sauce:
Strainapintofstewedtomatoes,letcometoaboil,andthickenwitha
tablespoonfulofflourrubbedsmoothinalittlewateraddalittleoliveoil
orhotcreamsalttotaste.Pourthisoverthecauliflower,andserve.
[137]
STEWEDCAULIFLOWER
Prepare as for plain boiled cauliflower cook or steam till tender drain
andputinastewpanpouroversomerichmilkorcreamstewtogetherfor
afewminutes,andserve.
BOILEDCAULIFLOWER(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
beforecooking.Cookinsalted,boilingwater(milkaddedtothewaterwill
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
pouredover.
BROWNEDCAULIFLOWER
Prepare as for plain boiled cauliflower boil until tender place in a
bakingdish and sprinkle with fine bread crumbs pour over some thin
creamsauce,andbrownintheoven.Servewitheggorbuttersauce.
CABBAGEANDCREAM
Cabbage,1head.
Gratednutmeg.
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Cream,1cups.
Flour,1teaspoonful.
Salt.
Take a wellblanched cabbage, drain, cool, and chop fine place it in a
stewpanwithbutter,alittlesalt,andgratednutmegaddtheflour,stirring
well, and then pour in the cream. Stir till the cabbage and cream are
thoroughlymixed.Cookaboutthirtyorfortyminutes,andservehot.
[138]
BAKEDCABBAGENO.1
Washandchopratherfinetherequiredquantityofcabbage.Putintoa
stewpan with boiling water add a little salt and blanch twenty minutes.
Drain,putinabakingpan,andcoverwithcreamormilktowhichhasbeen
added the beaten yolk of one egg to each cup of cream. Bake until the
custardisnicelyset.
BAKEDCABBAGENO.2
Cabbage,cold,boiled.
Brownedcrumbs.
Butter.
Salt.
Egg,wellbeaten,1.
Brownsauce.
Nutmeg.
Rub sufficient cold, boiled cabbage through a sieve or colander. Mix
with it a piece of butter, salt, nutmeg, and the wellbeaten egg. Stir
thoroughly butter a pudding dish of suitable size, line with browned
crumbs,pressinthecabbage,andbakeinamoderateoven.Turnoutona
hotdish,pourbrownsaucearoundthebase,andserve.
[139]
CABBAGESTEWEDWITHTOMATO
Slice and wash a good sound cabbage and put into a stewpan with
enoughchoppedtomatotogiveitadecidedlytarttaste.Addenoughsaltto
season.Addsufficientwatertocookandstewslowlytilltender.Strained
tomatoesmaybeusedifdesired.
SCALLOPEDCABBAGE
Wash and chop the cabbage in rather fine pieces. Put a layer of the
cabbage into a bakingpan and sprinkle with a little salt. Cover this with
finelybroken,freshbreadcrumbs,repeatandpouroversufficientmilkor
cream to thoroughly moisten and cover the crumbs. Cover and bake in a
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moderate oven till the cabbage is thoroughly cooked. More milk may be
addedifnecessary.
HOLLANDCREAMCABBAGE
Cabbage.
Eggs,2.
Water,2cups.
Salt.
Butter.
Cut the cabbage fine, sprinkle with salt, and let stand a few minutes
beforeusing.Beattheeggswell,addlemonjuice,water,andmeltedbutter.
Mix this with the cabbage and cook till tender in a vessel that does not
easilyburn.
[140]
HOTSLAW
Cleananiceyoungheadofcabbage,quarter,cutouttheheart,andshred
fine.Putincold,saltedwaterforhalfanhourdrain,boiltilltenderdrain
partly, leaving enough juice to make the cabbage moist add lemon juice
andalittlebutteroroliveoilseasonwithsaltservehot.
LADIES'CABBAGE
Firm,whitecabbage,1.
Salt.
Eggs,2.
Cream,rich,1tablespoonful.
Boilafirm,whitecabbagefifteenminutes,changingthewateraddmore
from the boiling teakettle when tender, drain, and set aside till perfectly
coldchopfineandaddthebeateneggs,butter,salt,andcreamstirallwell
togetherandbakeinabuttereddishtillbrown.
BRUSSELSSPROUTSPLAIN
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
servewithbutterorcreamsauce.
BRUSSELSSPROUTSSAUTE
Prepare as for plain boiled when done, drain and press dry put in a
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stewpan, season with salt, and moisten with oil and rich milk. Toss
frequentlyandcooktillwellheatedthrough.Servehotwithmashedpotato.
[141]
BRUSSELSSPROUTSBAKEDWITHCRUMBS
Prepareasforplainboiledwhendone,drain,andpressdryarrangeina
bakingdishandsprinklewithbreadcrumbspouroverathincreamoregg
sauce.Bakeintheoventillnicelybrowned.
BEETS
Selectyoungredbeetscutoffthetopshalfaninchfromtheroot.Ifcut
too close, the roots will bleed and the color will be impaired. Wash and
cleancarefullywiththebrushtoremoveallparticlesofdirt.Theymaybe
boiled or steamed. If boiled, use as little water as possible. Young beets
willcookinanhouroldbeetsrequirethreeorfourhours,accordingtoage
and size. When done, put in cold water, rub off the skins, and they are
readyforuse.
BEETGREENS
Wash young, tender beet tops, cleaning thoroughly drain and boil in
saltedwatertilltenderdrain,chopfine,seasonwithbutteroroil,andserve
withlemonjuiceorcream.
BEETSTALKSWITHBUTTERSAUCE
Take some beet stalks, cut off the leaves, wash thoroughly, tie in
bunches,andletsteepincoldwatertwoorthreehourstomakethemfresh
andcrisp.Boilinsaltedwateruntiltendercutthebandserveasasparagus
onaplatterwithbuttersauce.
[142]
BEETSANDPOTATOES
Boilyoungbeetsandnewpotatoesseparatelyuntiltenderpeelandslice
inalternatelayersinabakingdishseasonwithsaltandmoistenwithrich
milk.Bakeuntilnicelybrowned.
BAKEDBEETS
Select young, smooth, red beets of uniform size wash and clean
thoroughlybakeinaslowovenfromtwotosixhourswhendone,remove
theskinsanddresswithlemonjuiceorcreamsauce.
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BOILEDBEETS
Cutoffthetopshalfaninchfromtherootswashandcleancarefullyto
removealldirt.Boilinaslittlewateraspossible.Whendone,pouralittle
coldwateroverthem,rubofftheskins,andsliceintoagraniteorearthen
dishpouroverthemequalpartsoflemonjuiceandwater.Letstandoneor
twohoursbeforeserving.
YOUNGBEETS
Creamormilk,1cup.
Beets.
Cookthebeetstilltenderinsaltedwater,thencutintodice.Servewith
creamsauce,madebythickeningthemilkorcreamwiththeflourrubbed
inthebutter.Heatwell,andserveatonce.
[143]
BEETANDPOTATOHASH
Cold,boiledbeets,2cups.
Cold,boiledpotatoes,2cups.
Salt.
Butter.
Cream.
Chopbeetsandpotatoesfineandseasonwithsaltandbutter.Pourovera
littlecream.Putonthestoveinacoveredsaucepan,andstiroccasionally.
Whenthoroughlyheatedthrough,serve.
BAKEDPARSNIPS
Scrape and cut in half lengthwise boil till tender put in a shallow
bakingpan 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.Salttotasteandbakearichbrown.
PARSNIPSINEGGSAUCE
Cleanandcutintosmalldiceandboilinalittlesaltedwateruntiltender,
drainandpouroversufficienteggsaucetocover.
STEWEDPARSNIPS
Afterwashingtheparsnips,slicethemabouthalfaninchthickputthem
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inasaucepancontainingenoughboilingwatertobarelycookthemadda
tablespoonfulofbutter,seasonwithsalt,thencovercloselyandstewthem
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,anddeliciouslysweet,retainingallthenutritionofthevegetable.
[144]
YOUNGTURNIPS
Cutintohalfinchdiceandboiltilltenderdrainandaddasmalllumpof
butterandalittlesaltheatwellandaddadashoflemonjuiceatthelast.
MASHEDTURNIPS
Turnipsmaybecookedandmashedthesameaspotatoes,keepingthem
as dry as possible. The addition of a little sugar is considered an
improvementbysome.
HOLLANDBOILEDTURNIP
Turnips,cutininchdice,1quart.
Egg,1.
Butter,cup.
Lemon,large,1.
Boiltheturnipstilltenderinjustenoughsaltedwatertopreventburning
drain and set in a covered dish on the side of the range, where they will
keephotbutnotburn.Meltthebutter,addthebeatenyolkwiththeeggs,
juiceofthelemon,andalittlesalt.Serveaspoonfulofthissauceovereach
orderofturnip.
[145]
FRENCHCARROTS
Scrape enough small round carrots to make three cups boil in salted
watertilltenderdrain,andcoverwitharichparsleysauce.
CARROTSALACREME
Cleancarrots,cutinslicesabouthalfaninchthick,andparboilinsalted
water.Drain,pouroversomehotrichmilk,andletsimmertilldone.Adda
littlebutterseasonwithsalt.
CARROTSWITHEGGSAUCE
Cleancarrots,cutinslicesabouthalfaninchthick,andboiluntiltender
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drain,poureggsauceover,andserve.
PUREEOFCARROTS
Cleanyoungcarrots,cutintoslices,andboilinsaltedwateruntiltender.
Drain, mash through a colander, and season with a little salt and cream.
Serveasmashedpotatoes,orwithbroiledorbraizedprotoseasanentree.
[146]
TODRESSCUCUMBERS
Pare and lay in cold waterice water if possiblefor an hour. Slice
verythin.Sprinkleaverylittlefinesaltovereachpiece.Letstandforan
hour.Shakethedishbriskly,drainclosely,sprinklewithlemonjuice,and
serve.
SAUCES
ForVegetables,Entrees,Puddings,Etc.
VEGETABLESOUPSTOCKNO.1
[149]
Cookingoil,cup.
Butter,cup.
Putintoasaucepanandadd
Carrot,medium,1.
Turnip,1.
Celerystalks,withroot,2.
Parsleysprigs,2or3.
Onions,large,2.
Bayleaves,2.
All to be chopped fine place on range and cook slowly, stirring
occasionallytopreventburning,untilvegetablesarenicelybrowned,then
add
Flour,cup.
Stir and mix thoroughly, until a rich brown, being careful not to burn.
Nowadd
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Strainedtomato,1cup.
Boilingwatertorequiredconsistency.
Strainthroughafinesieve,andthestockisreadyforuse.
VEGETABLESTOCKNO.2
Boilsometurnips,carrots,celery,andonionsinenoughwatertomake
halftheamountofstockrequired.Whenthevegetablesaredone,drainand
addanequalamountofrichbeanbrothwithalittlebrownflour,nutbutter,
celerysalt,andjustenoughstrainedtomatotoremovethesweetvegetable
taste.Thisshouldbeoftheconsistencyofbrothwhendone.Usewithroast
braizedprotose,etc.Protosemaybecookedwiththevegetablesifitcanbe
afforded. The vegetables should be put to cook in cold water that the
substanceandflavormaybewelldrawnout.
[150]
OLIVESAUCE
Takeonefourthcupofripeolives,andafterextractingthestones,chop
fine.Putonthestoveandstewfortwoorthreehoursinwaterenoughto
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.
BROWNREGENCYSAUCE
(ForVegetablesandRoasts)
Nutbutter,1cup.
Sage,1tablespoonful.
Brownedflour,3heapingtablespoonfuls.
Salt.
Mincedonion,2tablespoonfuls.
Water,1quarts.
Mixalltogether,saltlightly,putinanenameledbakingpan,cover,and
baketillofthedesiredconsistency.
[151]
HOLLANDAISESAUCE
Salt.
Eggs,2.
Nutmeg.
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Rub the butter, flour, nutmeg, and salt together until smooth, and add
slowly one and onehalf cups hot water, stirring constantly. Boil, remove
fromthefire,andaddthelemonjuice,oliveoil,andtheyolksoftheeggs,
oneatatime.Beatslowlyandthoroughlytogether.Strain,andserve.
SAUCEIMPERIAL
Stewedtomatoes,1quart.
Bayleaves,2.
Onion,medium,1.
Lemon,.
Choppedparsley,1tablespoonful.
Thyme,1teaspoonful.
Cookingoil,2tablespoonfuls.
Puttheoil,parsley,bayleaves,thyme,andonionsintoastewpan,seton
therangeandcookuntiltheonionisagoldenbrown,beingcarefulnotto
burnthenaddtheflour,letcookafewminutes,addthelemonandtomato,
andletstewhalfanhour.Strain,salt,andserve.Thechoppedparsleymay
beaddedjustbeforeserving,ifdesired.
[152]
MINTSAUCE
Mint,cup.
Sugar,1 3cup.
Lemonjuice,cup.
Mixalltogether,setonthesideoftherangewherethesugarwillmelt,
andthesaucebehot,butitmustnotgettoohot.Servewithprotoseormeat
substitutes.
WHITECREAMSAUCEFORVEGETABLES
Butter,2roundingtablespoonfuls.
Flour,2roundingtablespoonfuls.
Milk,2cups.
Salt,teaspoonful.
Meltthebutterinasaucepan,addtheflour,andcookuntilwellblended,
but not browned add the milk gradually, and stir until boiling well then
addthesalt.
Halfmilkandhalfbrothofthevegetablesmaybeusedifdesired,unless
thebrothhasabitterorotherwiseobjectionabletaste,asissometimesthe
casewithasparagus.
GERMANSAUCE
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Eggyolks,12.
Fruitjuice,brightcolored,1cup.
Sugar,cup.
Juiceoflemon.
Beat the yolks of the eggs about two minutes put the sugar into a
saucepanwiththefruitjuice(preferablycherryorstrawberry)stiritover
the fire till hot, then remove it to the side, as it must not be permitted to
boil.Stirinthebeatenyolksandaddthelemonjuice.Whiskthesauceat
thesideofthefireuntilwellfrothedandthickened.
[153]
TOMATOSAUCE
Tomatoes,stewed,1quart.
Salt.
Mincedonion,1tablespoonful.
Put the tomatoes into a saucepan over the fire add the onion and salt
boilabouttwentyminutesremovefromrangeandstrainthroughasieve.
Inanotherpanmeltthebutter,andasitmeltssprinkleintheflourstirtillit
brownsandfrothsalittle.Mixthetomatopulpwithit,anditisreadyfor
use.
IDEALCHILISAUCE
Stewedtomatoes,1quart.
Celerysalt,1teaspoonful.
Slicedonion,large,1.
Salt,1teaspoonfuls.
Mix all together and let simmer two or three hours. Strain through a
sieve.Servewithcroquettes,broiledprotose,ornuttolene.
[154]
NUTGRAVYNO.1
Hotwater,2cups.
Thoroughlymixthebutterwiththewaterandtomato.Letitboil,andsalt
to taste. If too thin, thicken with a little flour rubbed smooth in a little
water.
NUTGRAVYNO.2
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Water,1quart.
Salttotaste.
Nutbutter,1heapedtablespoonful.
Flour.
Emulsifythebutterinthetomato,addtothewater,andputinasaucepan
overthefire,beingcarefulnottoscorch.Whenitboils,thickenwithalittle
flourrubbedsmoothinwater,usingplentyofsalttoseason,asitbringsout
theniceflavorofthesauce.
CREAMTOMATOSAUCE
Makeatomatosauceandaddonefourthpartrichcream,beatingwell.
TOMATOCREAMSAUCE
Makearichcreamsauceandaddonefourthpartofstrainedtomatoes,or
anequalamountoftomatosauce.Beatupwell.
[155]
BROWNSAUCEFORVEGETABLESANDROASTS
Water,2cups.
Mincedonion,small,1.
Brownedflour,2roundedtablespoonfuls.
Strainedtomatoenoughtomixthefloursmooth.
Salt.
Mincedprotose,cup.
Butter,1roundedtablespoonful.
Whiteflour,1tablespoonful.
Celerysalt.
Putthewater,butter,andonioninasaucepanandsetonthestovewhen
itbeginstoboil,addtheprotoseandletsimmertenorfifteenminutes,then
place where it will boil, and thicken with the browned and white flour
rubbedsmoothinthetomatothethickeningshouldbethinenoughtopour
readily.Letcookafewminutesandaddsaltandcelerysalt,andservewith
vegetablesorroasts.
WALNUTGRAVY
Groundwalnuts,1cup.
Milk,1cup.
Flour.
Water,2cups.
Salttotaste.
Putthewaterandmilkinasaucepan,andwhenboilingaddthewalnuts.
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Thickenwithalittleflourthickening,andsalttotaste.
[156]
PARSLEYSAUCE
Addtwotablespoonfulsoffinelychoppedparsleytotwocupsofcream
sauce.
BROWNSAUCE
Brownedflour,2tablespoonfuls.
Strainedtomatoes,cup.
Heatthestocktoboiling,addthehottomato,andthickenwithbrowned
flour.
CREAMSAUCE
Cream,cup.
Flour,1heapedtablespoonful.
Milk,2cups.
Mix the flour to a smooth cream in a little milk, boil the cream and
remainderofthemilk,andthickenwiththeflour.Salttotaste.Ifaricher
sauceisdesiredthebeatenyolksofoneortwoeggsmaybeadded.
EGGSAUCE
Creamsauce,1pint.
Egg,1.
Beattheeggandaddtothecreamsauce,mixingthoroughly.
[157]
BREADSAUCE
Stalebreadcrumbs,1cup.
Choppedonion,1.
Butter,1largeteaspoonful.
Mace,teaspoonful.
Rubthebreadcrumbsthroughasieveandaddtheonionandmace.Boil
forafewminutesinthevegetablestock,addthebutter,andserve.
HARDSAUCE
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Butter,pound.
Powderedsugar,1pound.
Nutmegtosuit.
Beatthebutterandsugartogetheruntilwhiteandcreamy,thenaddthe
nutmeg.
GOLDENSAUCE
Nutmeg,.
Sugar,1cup.
Butter,1roundingtablespoonful.
Eggyolks,2.
Cornstarch,1tablespoonful.
Water,2cups.
Breakthenutmegintopiecesandputinasaucepanwiththewater,boil,
andaddthecornstarchmixed(sifted)withthesugar.Stiroverthefireuntil
the corn starch is cooked, then add the butter. Beat the yolks with one
tablespoonful of the sauce, then stir quickly into the remainder, which
shouldbeimmediatelyremoved,astheyolkswillcurdleifboiled.Strain,
andserve.
[158]
VANILLASAUCE
Cream,2cups.
Eggs,3.
Sugarandvanillatotaste.
Thickenthecreamwiththeflourandstirinthebeatenyolks.Cookafew
minutes,stirringallthetime.Addsugartotaste.Whencool,addthebeaten
whites,andflavorwithvanilla.
ORANGESAUCE
Oranges,2.
Eggs,2.
Buttertosuit.
Sugar,1cup.
Lemonjuice,cup.
Putthejuiceoftheorangesandthegratedrindofonewiththesugarinto
asaucepan.Setontherangeandstirtillthesugarismeltedordissolved,
then strain through a fine sieve to remove the rind. Add the beaten eggs,
lemonjuice,andbutter.Beforeserving,setindoubleboilerandstirfora
fewminutestomeltthebutterandthoroughlymixtheeggs.Servehotor
cold.
[159]
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LEMONSAUCEFORPUDDINGNO.1
Sugar,2cups.
Eggs,2.
Lemons,2.
Boilingwater,1cups.
Addthegratedrindandjuiceofthelemonstothesugar,beattheeggs
untillight,andaddtothesugar,andstirwell.Justbeforeserving,addthe
boilingwaterandsetonthestove,butdonotboil.Forarichersauceadd
onethirdofacupofbutter.
LEMONSAUCENO.2
Water,2cups.
Cornstarch,3tablespoonfuls.
Sugar,1cup.
Lemon,gratedrindandjuice,1.
Boilthesugarinthewaterforfiveminutes,thenstirinthecornstarch
previously mixed with a little cold water. Stir over the fire ten minutes,
then add the grated rind and juice of the lemon and the butter. When the
butterismelted,thesauceisreadyforuse.
SAUCEFORPLUMPUDDING
Butter,1largetablespoonful.
Hotwater,1cups.
Brownsugar,1cup.
Gratednutmeg.
Put the butter into a saucepan when it has melted stir in the flour and
mixwellthenpouringraduallythehotwaterandstiroverthefiretillwell
cooked then add the sugar, lemon juice and a small quantity of grated
nutmeg.
[160]
EGGS
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OMELETS
[163]
Omeletsmaybemadewithasparagus,cauliflower,limabeans,onions,
peas,lentils,granose,gluten,rice,nuts,etc.
Boil the vegetables till tender, chop fine, then beat with the eggs and
proceedaswithplainomelets.
OMELETSOUFFLENO.1
Take two eggs, separate whites from yolks, beat whites very stiff, salt,
and add yolks, beating just enough to mix yolks with whites. Turn into a
hotoiledomeletpan,putinmediumhotoven,andbaketilldone,ortoa
rich brown. Serve in great haste on being removed from the oven, to
preventfalling.
OMELETSOUFFLENO.2
Eggs,4.
Powderedsugar,2tablespoonfuls.
Flavoring.
Beattheyolksoftheeggsaslightaspossible,andaddthesugar,afew
dropsofflavoring,andbeattoacream.Beatthewhitesuntilyoucanturn
theplatebottomsideup,withouttheirfalling.Pourthebeatenwhitesand
yolkstogetherandmixthoroughly.Putintoanoiledbakingdish,anddust
withpowderedsugar.Bakeinamoderateoventillagoldenbrown.Serve
atonce.
Averydelicatesouffleismadeofwhitesofeggsbeatenstiff,addinga
tablespoonfulofsugartotwowhites,andchoppedapricotsorpeaches.Any
kindofmarmalademaybeusedinplaceoffruit.
[164]
PLAINOMELET(FRENCH)
Breakeggsintoadish,whiplightlywitheggwhiporfork,turnintohot
oiledskillet,andplaceonrange.Assoonastheybegintoset,liftedgesof
omelet,sothattheuncoagulatedpartcanrununder,nexttobottomofthe
skillet.Whenlightbrown,turn,andcooktilllightbrownontheotherside.
Fold with knife about onethird over then toss out on hot platter, so that
theonethirdfoldwillbeunderneath.Garnishwithparsleyandwatercress.
Serveatonce.
PROTOSEOMELET
Protose,athinslice.
Eggs,2.
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Mincedparsley.
Cookingoil.
Mince the protose fine, break two eggs, separating the whites, beat the
yolksalittle,andstirthemincedprotoseintothem.Beatthewhitesintoa
froth,notstiff,andstirintotheprotoseaddalittlemincedparsleyputa
littleoilintotheomeletpan,andwhenhotpourinthemixture.Cookafew
minutes.Insertaknifebetweentheomeletandpan,andwithasuddenturn
ofthehandfoldtheomeletintwo.Finishcookinginhotoventwoorthree
seconds.Servehot.
[165]
GLUTENOMELET
Same as plain omelet, adding one tablespoonful of gluten to eggs and
creambeforewhipping.Serveatonceonahotplatter.
RICEOMELET
Same as plain omelet, only adding one tablespoonful of cooked rice to
eggsandmilkbeforebeating.Serveonahotplatteratonce.
APPLEOMELET
Sameasplainomelet.Servewithatablespoonfulofwellseasonedapple
sauce,mixedwithequalamountofbeatenwhiteofeggonsideofplatter.
GRANOSEOMELET
Same as plain omelet, adding two tablespoonfuls of cream instead of
milk,andoneortwotablespoonfulsofgranose,beforewhipping.
OMELETWITHTOMATO
Prepareaplainomelet,andwhenreadytofold,putalayerofbakedripe
tomatoesononehalf,andfoldtheotherhalfoverit.Servewithorwithout
atomatogravyaspreferred.
[166]
ONIONOMELET
Makeasforplainomelet,placingonedessertspoonfuloflightlybraized
onion on the omelet just before you fold, folding the onethird over the
onion.Serveonhotplatteratonce.
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GREENPEAOMELET
Makeasforplainomelet,foldingonetablespoonfulFrenchpeaswitha
littlethickcreamsauceoverthem.Serveatonceonhotplatter.
ASPARAGUSOMELET
Makeasforplainomelet,foldinginonetablespoonfulofasparagustips,
whichhavebeennicelyseasoned.Serveonhotplatteratonce.
EGGALAMODE
Breadcrumbs,2cups.
Milk,2cups.
Eggs,8.
Salt.
Butteredtoastorzwieback.
Soak bread crumbs in milk, beat eggs very light, add the soaked bread
crumbs, and bake for five minutes. Have ready a hot oiled or buttered
saucepanpourinthemixture,salt,andstirbrisklyforthreeminutes.Serve
hotonsquaresofbutteredtoastorzwieback.
CURDLEDEGGS
Bring a kettle of water to a boil, set at back of range for two minutes,
thendropintwoeggsforeachperson,andleaveforeightminutes.Servein
cups.
[167]
JELLIEDEGGS
Cookthesameascurdledeggs,leavingeggsinfifteenminutesinstead
ofeight.
SHIRREDEGGS
Oilasmallplatterorgraniteeggdish,breakinfresheggs,beingcareful
nottobreaktheyolks.Sprinklewithmincedparsley,salt,andaddabitof
butter.Setinovenandbaketillcookedasdesired.Serveatonce.
CREAMSHIRREDEGGS
Prepare eggs as for shirred eggs, omitting parsley. Pour about one
tablespoonful of rich cream over them, salt, set in oven, and bake as
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desired.Serveatonce.
FLOATEDEGGS
Taketwofresheggs,separatewhitesfromyolks,putyolksintoasoup
bowl of hot water, being careful not to break them. Let set two minutes,
thenplacethem,bowlandall,intoalargerdishofboilingwater,andcook
till set as desired,two minutes for medium, four minutes for hard.
Meantimebeatwhitesverystiff,moldtheminasoupbowl,thenfloatmold
on boiling water two or three minutes till nicely set. Then place them on
large platter, place yolk in center, garnish with parsley, and serve. In
removingwhitesfrombowl,takebowlinlefthand,knifeinright,dipbowl
aboutonethirdinwater,thenslipknifeunderedgeofmoldinthewater.
Thewaterwillgetundereggsandfloatthemouteasily.Thismakesanice
dishforthesick,ifyolksbeboiledhardandwhitesarecookedrare.
[168]
BAKEDEGGSINTOMATOCASES
Take nice, ripe, mediumsized tomatoes, remove the stem and center
withsharpparingknifeorspoonsufficienttoencaseaneggnicely.Place
them in an oiled granite bakingpan, break an egg into each tomato, salt
andsprinklewithchoppedparsley,andaddasmallpieceofbutter.Setin
moderateovenandbaketilleggsaremediumdone.Serveatonce.
MUMBLEDEGGS
Milk,1cup.
Eggs,6.
Granosebiscuit,3.
Salt.
Put milk on to heat in agate pan when it begins to boil, break in the
eggs,andwithaforkstirrapidlytillitthickens.Itmustnotbeashardas
scrambled eggs. Split granose biscuit in half and heat them in the oven a
few minutes. Serve a spoonful of the mumbled eggs on each half of the
biscuits.Donotforgettoaddsalt.
[169]
SCRAMBLEDEGGSWITHSUGARCORN
Prepare as for scrambled eggs with protose, using nice, tender corn in
placeofprotose.Saltandserveatonceonhotplatters.
SCRAMBLEDEGGSWITHONIONS
Prepare as for scrambled eggs with protose, using one teaspoonful of
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lightlybraizedonioninplaceofprotose.Salt,andserveonhotplattersat
once.
SCRAMBLEDEGGSWITHPROTOSE
Creamormilk,1tablespoonful(foroneperson).
Fresheggs,2.
Mincedprotose,1tablespoonful.
Intoanoiledskilletcontainingonetablespoonfulofcreamormilkbreak
theeggs,slightlywhippingthemwitheggwhiporspoon,thenaddprotose.
Stirtopreventstickingtobottom,alsotothoroughlymixeggwithprotose.
Salt, scramble (soft medium, or hard), as desired. Serve at once on hot
platters.
SCRAMBLEDEGGSWITHPARSLEY
Prepare as for scrambled eggs with protose, omitting protose and
substitutingmincedparsley.
POACHEDEGGSONTOAST
Servepoachedeggsonnicelightbrownslicesofzwieback,orfreshtoast
ifpreferred,thathasbeenslightlymoistened,notsoaked,withhotcream,
milk,orwater.
[170]
POACHEDEGGS
Takenice,fresheggs,asonlyfresheggspoachnicelybreakthemintoa
pan of hot water, almost boiling. Let pan set on range so that it will not
boil poach as desired,soft, two minutes medium, three minutes hard,
five minutes. Serve on platter, garnish with watercress or parsley. Serve
whileveryhot.
POACHEDEGGSONGRANOSE
Heatsomegranoseintheovenafewminutesputafewspoonfulsona
plateandplacepoachedeggsontop.Asmallpieceofbuttermaybeadded
toeachegg.
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BEVERAGES
CARAMELCEREAL
(ASubstituteforCoffee)
[173]
For each cup of the beverage required use two tablespoonfuls of the
cerealandboilfortentotwentyminutes.Thenremovetothesideofthe
rangeandletsteepafewminutes.Thestrengthandaromaofcerealcoffee
aredevelopedbylongsteeping.
CHOCOLATE
(Sanitas)
Grate some Sanitas chocolate, place in a saucepan, and to each two
ouncesallowonecupofcoldwater.Letitstanduntilthechocolateissoft,
place over the fire, and when it boils, cook one minute. Work it briskly
with an egg beater, then serve at once, adding at the last moment a
tablespoonfulofwhippedcreamtoeachcup.
Itisconsideredanimprovementbysometousetwothirdschocolateand
onethirdmaltednuts.
Otherchocolateisnotrecommended,asitcontainsaninjuriousalkaloid,
whichintheSanitasbrandisremovedbyaspecialprocess.
FRUITNECTAR
Foreveryeightpartsoffruitjuiceusedaddonepartoflemonjuiceand
sweeten to taste. A combination of fruit juices, as grape, cherry, and
raspberry, makes a very nice nectar, always using the lemon juice. The
nectarshouldbeservedicecold.
[174]
STRAWBERRYSHERBET
Ripestrawberries,crushed,4cups.
Water,4cups.
Lemon,slicedverythin,1.
Powderedsugar,2cups.
Mixthestrawberries,water,andlemontogether,andletstandinglassor
earthenjarfortwohoursstrainthroughcoarseclothandaddthepowdered
sugar.Whensugarisdissolvedstrainandkeepontheiceuntilserved.
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MINTJULEP
Sugar,1cup.
Mintsprigs,6.
Strawberryjuice,cup.
Juiceof4lemons.
Water,1pint.
Boilingwater,1cup.
Raspberryjuice,cup.
Ice.
Boil sugar and water twenty minutes crush mint and pour over it one
cup boiling water. Let stand five or ten minutes, strain, and pour into the
syrup.Tothisaddstrawberry,raspberry,andlemonjuices.Serveicecold.
[175]
FRUITCUPS
Lemons,juiceandrind,12.
Powderedsugar,2pounds.
Ice.
Ripepineapple,1.
Water,2quarts.
Putintoadishthejuiceofthelemonsandtherindslicedverythin.Slice
the pineapple into another dish and pour over it half a pound of the
powdered sugar. Let stand overnight. In the morning strain off the juices
andaddtherestofthesugarandthewater.Stirtillthesugarisdissolved,
thenstrainthroughacoarsecloth,andservewithcrushedice.
LEMONADENO.1
Thebestlemonadeismadefromlemonsyrup.Intothejuiceoftwelve
lemonsgratetherindofsix.Becarefultoexcludeallseedsandtheinner
white skin, as they impart a bitter taste. Let stand overnight. Make thick
syrup of white sugar, and when cold strain the lemon juice into it. A
tablespoonfuladdedtoaglassofwatermakesaperfectlemonade.
LEMONADENO.2
Three lemons to a pint of water makes a strong lemonade. Sweeten to
taste.
[176]
ORANGEADE
Sugar,1cup.
Water,2cups.
Orangejuice,2cups.
Crackedice.
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Boilsugarandwatertogethertenminutestomakeasyrupthenaddthe
orange juice and let it cool. When cold, pour into goblets half filled with
crackedice.
APOLLINARISLEMONADE
Juiceof6lemons.
Rindof4lemons,slicedverythin.
Sugar,2cups.
Apollinariswater,icecold,bottle.
Crackedice.
Mix the lemon juice, rind of the lemons, and sugar together and add
Apollinariswater.Serveingobletsofcrackedice.
PINEAPPLELEMONADE
Sugar,1cup.
Water,2cups.
Icewater,about4cups.
Juiceof4lemons.
Pineapple,freshlygrated,1.
Boilthesugarandwatertogethertenminutes,andthenaddlemonjuice
and freshlygrated pineapple. Let this cool, then strain carefully, and add
icewater,aboutfourcups.
CEREALS
CEREALS
[179]
Grainsmaybeconsideredperfectfoodinthemselves,astheycontainall
thefoodelementsinnearlyrightproportions.Riceisanexceptiontothis,
thestarchbeinginexcess.
In cooking grains in the form of porridges, they should be introduced
intorapidlysaltedwater,beatingwithabatterwhisksothatthegrainsmay
be thoroughly mixed with the water and be free from lumps. In cooking
coarse grains, as cracked wheat, pearl barley, hominy, etc., keep them
boiling,stirringoccasionallyuntilthegraindoesnotsinktothebottom,but
hangssuspendedinthewater.Iftheinnerpartofadoubleboilerhasbeen
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used,itmaynowbesetintotheouterboiler,whichshouldbeplacedonthe
rangewherethewaterwillboilrapidly.Replenishthewaterintheoutside
boilerfromtimetotimewithboilingwater.
By setting the grain in boiling water, the indigestible outer portion or
celluloseismorecompletelybrokenup,andthestarchgranulesaremore
thoroughlyacteduponbythewater,theobjectbeingtocookthestarchand
the gluten as thoroughly as possible. If the grains are cooked in a double
boiler, they will not need to be stirred after they are set, except when
cookedinaverylargequantity.Thecookingshouldbecontinuousandthe
length of time varies according to the varying proportion of gluten in the
grain. The larger percentage of starch, the shorter the time required in
cooking.Grainscombinenicelywithfruits,andmaybecookedorserved
witheitherfruitorfruitjuices.
[180]
OATMEAL
Oatmeal,1cup.
Water,1quart.
Putwaterintoadoubleboiler,placeontherange,andwhenboilingadd
oatmeal.Boiluntilitthickensandfinishindoubleboiler.Cookfivehours.
ROLLEDOATS
Rolledoats,1cups.
Water,1quart.
Putwaterintoadoubleboiler,placeontherange,andwhenboilingadd
rolled oats. Boil until it thickens and finish in double boiler. Cook four
hours.
CRACKEDWHEAT
Water,4cups.
Salt,1teaspoonful.
Crackedwheat,1cup.
Put water into the inner double boiler, place on the range, and when
boiling add salt and cracked wheat. Boil rapidly until grains do not sink
whenthedishisliftedfromtherange.Placeintheouterboilerandcook
constantlyforfourorfivehours.
[181]
PEARLWHEAT
Water,4cups.
Pearlwheat,washed,1cup.
Salt.
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Boilwaterintheinnerdoubleboiler,addpearlwheat,andsalt.Placein
theouterboilerandcookfiveorsixhours.
PEARLBARLEY
Pearlbarley,wellwashed,1cup.
Water,4cups.
Putcoldwaterintodoubleboilerandaddpearlbarley.Heatslowlyand
cookaboutsixhours.
FARINA
Milk,orwater,6cups.
Farina,1cup.
Salt.
Put the milk or water in the inner part of a double boiler, place on the
range, and when boiling add salt and farina. Let it boil for two or three
minutes,stirringallthetime.Thenplaceinadoubleboilerandcookone
hour. If milk is used, it should first be simmered or scalded in a double
boiler, and then placed on the range and the milk will boil almost
immediately.Inthiswaythemilkwillnotbesoliabletoscorchasifitwas
putontherangeatfirst.Thisrulewillapplytoallgrainscookedwithmilk.
[182]
RICE(SOUTHERNSTYLE)
Rice,1cup.
Salt,1teaspoonful.
Water,6Cups.
Butterorgravy.
Washriceintwowaters,thenputintovesselwithwaterandsalt.After
boiling about ten minutes, strain off all the water except a scant cupful.
Cover the vessel and let steam fifteen minutes or more, stirring once or
twice.Servewithbutterorgravy,thelatterbeingstirredinquicklywhile
thericeishot.
RICE(WESTERNSTYLE)
Rice,1cup.
Water,6cups.
Washrice,putinkettleofwater,salt,andboiltilltender,stirringonceor
twicetopreventsticking.Drainoffallwaterthroughacolanderandpour
over hot water sufficient to wash off the starchy water and separate the
grains.Leaveinthecolanderandsetintoanotherpan,sothatthebottomof
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colanderwillnottouch.Coverandplaceintheovenafewminutes.
[183]
RICEWITHRAISINS
Washedrice,1cup.
Raisins,washed,seeded,cup.
Salt,teaspoonful.
Water,2cups.
Putinanenameledpan,cover,andsteamonehour.
BROWNEDRICE
Rice may be browned in the oven until of a yellow straw color, then
cooked as any rice, but preferably steamed. Care must be taken in
browningthatitdoesnotscorchorgettoobrown.
CORNMEALMUSH
Saltedwater,4cups.
Cornmeal,1cup.
Into the salted water stir corn meal till it begins to thicken, and finish
cookinginadoubleboiler.Cookthreeorfourhours.
GRAHAMPORRIDGE
Grahamflour,1cup.
Boilingwater,salted,3cups.
Stir the flour into boiling water and beat till perfectly smooth set in a
doubleboiler,orinanothervesselcontainingboilingwater,andcookone
hour.
[184]
GRAHAMPORRIDGEWITHDATES
Setasforplaingrahamporridgeafterithascookedonehalfhour,beat
in the desired quantity of washed, seeded, and chopped dates let it cook
halfanhourlonger,andserve.
GLUTENGRANOLAMUSH
Boilingmilkorwater,1quart.
Mixedglutenandgranola,1pints.
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Cookfifteenminutes,andservewithcream.
TOASTS
TOASTS
[187]
Toasts are uniformly and properly regarded as a breakfast dish, and

whenproperlypreparedarewholesome,nutritious,andappetizing,andfar
more conducive to health than the fried mushes and griddle cakes with
whichsomanyarepronetoappeasetheirappetites.
Zwieback should be used as the foundation of all toasts, although
ordinary toasted bread can be used. In toasting bread, do not expose it to
suchfierceheatthatthebreadwillbeburnedorsinged.Singedbreadisnot
toastedbread.Again,thefireshouldbehotenoughtomorethansimplydry
the bread. It should be toasted as far through as possible, and should be
crispandbrittle,nothard.Inusingzwiebackfortoastitmaybemoistened
byhotmilk,ifforcream,gravy,oreggtoastorwithhotsaltedwater,iffor
fruit.Ineithercasethetoastshouldbedippedquicklyinandoutagainso
asnottoabsorbtoomuchliquidandbecomemushy.Underthisheadafew
kindsoftoastswillbegiven,inexpensiveandotherwise.Whileitisnotan
exhaustivelist,itwillincludesufficienttosuggestothersequallygood.
[188]
MILKTOAST
Milk,6cups.
Flour,1heapedteaspoonful.
Toastedbreadorzwieback.
Heatmilkandbutterinasaucepanoverthefirewhenboiling,addsalt
and flour, moistened with a little milk. Let it boil, remove from the fire,
and dip into this slices of toasted bread or zwieback. Pour what remains
overthetoast,cover,andsendtothetablehot.
CREAMTOAST
Cream,6cups.
Zwieback.
Milk.
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Heatcreamtoboiling,dipslicesofzwiebackintohotmilkforaninstant,
placeonsaucer,pourhotcreamover,andserve.
AMERICANORFRENCHTOAST
Eggs,thoroughlybeaten,3.
Salt.
Butter.
Milk,3cups.
Slicedbread.
Beat the eggs thoroughly and add the milk and a little salt. Slice light
breadanddipintothemixture,allowingeachslicetoabsorbsomeofthe
milk.Thenbrownonahot,butteredgriddleorthickbottomedfryingpan.
Spreadwithbutter,andservehot.
[189]
BOSTONCREAMTOAST
Toasttwoslicesofbread,trimandcutintwolengthwise,makingfour
pieces.Placetheseevenlyontopofoneanotherandcutagaincornerwise,
intolongtriangularpieces.Arrangeartisticallyonaplatter,andservewith
creamsauce.
NUN'STOAST
Hardboiledeggs,6.
Flour,1teaspoonful.
Butter.
Hotbutteredtoast.
Finelychoppedonion,1.
Milk,2cups.
Put the butter into a saucepan, and when it begins to bubble add the
chopped onion. Let the onion cook a little without color, then stir in the
flour. Add the milk and stir till it becomes smooth. Then put in the eggs
whichhavebeenslicedandletthemgethot.Pourthismixtureoverneatly
trimmedslicesofhot,butteredtoast.Seasonwithsalt.
NUTGRAVYTOAST
Dressmoistenedtoastwithnutgravyasgivenundersauces.
[190]
PRUNEWHIPPEDTOAST
Prunepulp,2cups.
Eggs,whites,4.
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Beatthewhitesverystiffandstirinthehotprunepulpandsugar.Serve
onslicesofzwiebackwhichhavebeendippedinhotwater.
PRUNETOAST
Prepareasforapricottoast,usingprunemarmalade.
DATETOAST
Prepareasforprunetoast,exceptthatthedatesshouldbesteamed,not
boiled.
PROTOSETOAST
Mincedprotose,2cups.
Eggs,2.
Sweetcream,cup.
Salttotaste.
Mixandheatthoroughlywhenboilinghotspreadoverslicesof
Toastedbread.
Dippedinhotsaltwater,andwellbuttered.Take
Hardboiledegg,1,
Cutinhalves,removeyolk,andfillholewith
Currantjelly,
Andplaceontopoftheprotose.
[191]
NUTTOLENEONTOAST
Mincehalfapoundofnuttoleneveryfine,putinawelloiledsaucepan,
and fry over the fire till a delicate brown. Great care must be taken to
preventscorchingshakethepanoften.Maketwocupsofrichcreamsauce
wellseasonedwithbuttersauce,anddesiccatedcocoanut.Strainthisover
the nuttolene, and serve a spoonful on warm toast. This makes six large
portions.
BERRYTOAST
Anycannedfruit,asstrawberries,blackberries,blueberries,etc.,maybe
usedfortoasts.Strainoffthejuice,boil,andthickenwithcornstarchtothe
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consistencyofcream.Stirinthestrawberriesandreheattilltheberriesare
wellheatedthrough.Serveasotherfruittoasts.
BANANATOASTNO.1
Peel and rub some nice bananas through a fine colander sweeten and
beatupwithalittlecream,andserveonmoistenedtoast.Servecold.
BANANATOASTNO.2
Take the desired quantity of bright fruit juice, as strawberry or cherry.
Boil and thicken with corn starch. Into this slice some ripe bananas. The
juice should not be too thick, but just so that the banana will appear
suspendedinthejuice.Serveonmoistenedtoast.
[192]
DATETOASTWITHWALNUTS
Preparesameasdatetoast,thenservewithwalnutmeatoneachcorner
andoneinthecenter.
TOMATOTOAST
Dressmoistenedtoastwithtomatosauce,asgivenundersaucesoruse
strainedtomatoesthickenedwithflourorcornstarch.
ASPARAGUSTOAST
Prepareasforstewedasparagus.Moistenandbutterapieceoftoast,lay
fourorfivepiecesofasparagusonit,pouraspoonfulofwhitesauceonthe
bottomendofthestalks,andserve.
APPLETOAST
Freshstewedapples,rubbedthroughacolanderandsweetened,makea
nicedressing.Theapplesmaybeflavoredwithlemon,ormixedwithgrape
orcranberrysauce.Whentheapplesareputinthecolander,theliquidmay
bepouredintoasaucepanandboiledintoasyrup,andthetoastmoistened
withthis.Serveaspoonfulortwooftheapplesauceoverall.
APRICOTTOAST
In making apricot marmalade, save the juice by itself and boil it down
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intoasyrup.Moistenthetoast,pouroversomeofthesyrup,andsomeof
themarmaladeoverall.
[195]
Thin batters are about the consistency of thin cream. Thick batters are
like cream. Still thicker batters, which may be poured in a continuous
stream,arecalledpourbatters.Anybatterisapourbatteruntilitismade
sostiffthatitbreaksordropsinthepouring,whenitiscalledadropbatter.
Itwillremainabatteruntiltoostifftobebeaten,whenitbecomesadough.
Doughs, like batters, are of varying degrees of thickness, ranging from
thosejuststiffenoughtobehandledtothosewhichmayberolledthinas
paper.Generallyspeaking,onefullmeasureofflourtoonescantmeasure
of liquid makes a pour batter. Two full measures of flour make a drop
batter and three full measures make a dough although, for various
reasons,theseproportionsaresubjecttomanymodifications.
If the ingredients in batters were simply mixed and cooked slowly, the
resultingsubstanceswouldbehardandcompact,unfitforhumandigestion.
Hence,toobviatethis,andtomakethemlightandporous,wemustresort
to other processes. This is accomplished by means of the expansion of
incorporated air, by the generation of gas within the mixture, or by a
combination of both methods, supplemented by quick cooking before the
gashasachancetoescape.
Air at seventy degrees expands to about three times its volume when
exposedtothetemperatureofahotoven.Consequently,asamixtureheats
in cooking, incorporated air expands, giving the desired lightness. Air is
incorporatedorenclosedinbattersbybeatingthemixturethoroughly,asin
making wholewheat gems by adding eggs to the beaten mixture, as in
popoversandbythegasobtainedbytheunionofanacidwithanalkaline
carbonate, as in the use of baking powders. In batters made light by the
admixtureofair,onemustexercisecareinbeatingtoactuallyincorporate
and retain the air. When eggs are added to the mixture, the glutinous
consistency of the albumin they contain assists in retaining the entangled
air.
[196]
GEMSORPUFFS(PLAIN)
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Milk,1cup.
Salt.
Cookingoil,1tablespoonful,ifdesired.
Egg,1.
Siftedflour,about2cups.
Breaktheeggintothemilk,addsalt,andbeatthoroughly.Beatintothis
enoughsiftedflourtomakeabatterthatwillpileslightlywhenpouredina
thick stream. Bake in hot greased gem irons in a brisk oven. A
tablespoonfulofcookingoilmaybeaddedtothemilkifaricherbatteris
desired.
CORNGEMS
Make same as plain gems, but use onefourth corn meal and a little
sugar.
[197]
WHOLEWHEATANDGRAHAMGEMS
Useonefourthtoonethirdwholewheatorgrahamflour.
GRANOSEPUFFS
Eggs,4.
Groundcinnamon,1teaspoonful.
Salt.
Sugar,cup.
Granoseflakes,4cups.
Beat the yolks of the eggs with the sugar until light, then add the
cinnamon and salt. Beat again, then add two cups granose flakes. Mix
thoroughlyandaddhalfofthestifflybeatenwhitestoftheeggs,thentwo
morecupsgranoseflakes,andlastlytherestofthewhites.Dropinround
gemirons,fillingthemheapingfull,andbakealightbrown.Theymaybe
icedandalittleshreddedcocoanutsprinkledontop.
VEGETARIANHOTCAKES
Breadcrumbs,4cups.
Flour,1cup.
Salt,1teaspoonful.
Sugarasdesired.
Mixalltogetherthoroughly,andaddsufficient
Milkheatedat140or150,
Tomakeathickpourbatter.Tothisaddthe
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Yolksof5eggs.
Beatupthoroughlyandaddthe
Stifflybeatenwhites.
Bakeonsoapstonegriddle.Becarefulnottohavethemilkscaldinghot,
asitrenderscakessoftandsticky.
[198]
GREENCORNGRIDDLECAKES
Corn,1quart,cutfromtheear.
Whitecornmeal,3tablespoonfuls.
Salt,teaspoonful.
Milk,1cup.
Eggs,4.
Flour,cup.
Mixthoroughlyandbakeonsoapstonegriddle.
BAKEDCORNPIE
Sweetcorn,1can.
Milk,2cups.
Salt,1teaspoonful.
Eggs,2.
Warmthebutterandstirthroughthecornbeattheeggswiththemilk,
addthesalt,andmixwiththebutterandthecorn.Turnintoapanandbake
untilset.Shouldbelightbrown.
POPOVERS
Flour,2cups.
Milk,1cups.
Butter.
Salt,levelteaspoonful.
Eggs,3.
Mix the salt and flour, pour on slowly half the milk to make a smooth
batter add the eggs, one at a time, beating well, and gradually the
remainingmilk.Beatvigorouslyforafewminutes,thenturnatonceinto
hotwellbutteredgempans,fillingthemabouthalffull.Bakeinratherhot
ovenfromtwentytothirtyminutes.
[199]
CORNBREADWITHOUTBAKINGPOWDERNO.1
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Cornmeal,2cups.
Eggs,4.
Salt.
Boilingmilk,3cups.
Butter,sizeofegg.
Put the meal into the mixing bowl, make hollow in the center, put in
butterandsalt,andpourthehotmilkoverall,andstirwell.Letcool,andif
toostiff,addalittlemorecoldmilk.Breaktheeggsandseparatethemadd
theyolkstothemealandbeatfiveminutes.Beatthewhitesandaddthem
tothebatter.Oilabakingpan,makeithot,andturninthebatter.Bakeina
quickoventhirtyminutes.
HOECAKE
Cornmeal,4cups.
Water,ormilk.
Meltedbutter,1tablespoonful.
Saltandsugarasdesired.
Siftcornmealwithalittlesalt,andsugarifdesiredscaldwithsufficient
waterormilktomakeastiffbatter,butsoftenoughtospreadeasilywitha
knife.Atablespoonfulofmeltedbuttermaybeaddedifdesired.Spreadon
abakingsheetorpanaboutonehalfinchthickorlessandbakeslowlytill
crispclearthrough.
[200]
Ifthecakebakesfastonthebottom,itmaybeturnedoversothatboth
sidesmaybeevenlybaked.
CORNBREADWITHOUTBAKINGPOWDERNO.2
Cornmeal,2cups.
Flour,1cup.
Salt,1teaspoonful.
Sugar,cup.
Mixandadd
Boilingwater.
sufficienttomakestiffdoughletcool,thenstirin
Beatenyolks,6.
andlastlythe
Stifflybeatenwhites,6.
CORNBREADNO.3
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Sponge,3cups.
Butter,1roundedtablespoonful.
Mixture,2partscornmealto1partflour.
Eggs,2.
Sugar,3heapedtablespoonfuls.
Takethreecupsofthespongeassetformakingwheatbread,measured
whenlight,readytomixupstiff.Addsugar,eggs,andbutter.Tothisadda
mixtureoftwothirdscornmealandonethirdflouruntilitisasstiffaswill
stir conveniently (if made too stiff, the bread will be dry if not stiff
enough,itwillbesticky).Putabouthalfaninchdeepingreasedpans,and
letrisetillnearlyaninchdeepandbakeinamoderateoven.Itmaybein
deeperloaves,buttheyarenotlikelytobesosatisfactory.
[201]
GEORGIAPONES
Southerncornmeal,2cups.
Salt,teaspoonful.
Boilingmilkorcream.
Sift meal with sugar and salt. Pour over this enough boiling milk or
cream to make a stiff drop batter. Stir constantly, that the meal may not
lump. When perfectly smooth, drop in large spoonfuls on a cold buttered
bakingsheet and bake in a brisk oven. The pones should be browned on
top.
BOSTONBROWNBREAD
Yellowcornmeal,1cup.
Whiteflour,cup.
Salt,1teaspoonful.
Eggs,4.
Grahamflour,1cup.
NewOrleansmolasses(good),cup.
Milk,about3cups.
Mixmeal,flour,molasses,andmilkseparateeggsandmixyolkswith
other ingredients. Beat whites very stiff and fold into mixture, which
shouldnotbethick.Putthisinthetindishimmediatelyandsteamforthree
orfourhours.
[202]
PUDDINGS
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LEMONAPPLE
[205]
Tartapples,6.
Sugar,1cup.
Lemon,1.
Pare the apples and remove the core, being careful not to break the
apple. Put into a granite or enameled bakingpan of suitable size. Fill the
holemadebyremovingthecores,withthesugarmoistenthesugarwith
thelemonjuiceandsprinklealittleofthegratedrindoneachapple.Pour
sufficientwaterintothepantohalfcovertheapples.Coverandbakeuntil
clear.
FARINAMOLD
Milk,1quart.
Sugar,1 3cup.
Farina,cup.
Salt.
Putthemilkintodoubleboilerwhenscaldinghot,settheinnerboileron
rangeuntilthemilkboilsthenstirinthefarina,sugar,andsalt.Letboiltill
thefarinaisset,thensetbackinouterboilerandcookonehour.Turninto
molds previously oiled or dipped into cold water. May be served with
creamsweetenedandflavored,orwithfruitjuice.
[206]
BROWNBETTY
Choppedapples,2cups.
Breadcrumbs,1cup.
Butter,cup.
Choppedraisins,1cup.
Raisinorprunejuice,1cup.
Fillapuddingdishwithalternatelayersofthefruit,crumbs,andbutter,
fruit first, finishing bread crumbs on top. Pour over the fruit juice. Set
thedishinapanofhotwatercoverandbakeinamoderateovenfornearly
an hour then remove the cover and brown lightly. Serve with sweetened
creamorlemonsauce.
STRAWBERRYSHORTCAKE
Cream,1cup.
Flourtomakeamediumsoftdough.
Salt.
Yeast,1tablespoonful.
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Warmthecreamtoaboutseventydegrees,addthesalt,yeast,andabout
two cups of the flour. Mix thoroughly, cover, and set in a warm place to
rise.Whenwellrisenandlively,addtherestoftheflour,andleaveuntil
perfectly smooth. Roll out about half an inch thick. Put in greased pans,
brushthetopwithmeltedbutter,letriseuntilaboutdoubleitsoriginalsize,
and bake. Split, and fill with whole or crushed berries, sprinkled with
sugar.
[207]
STRAWBERRYGRANOSE
Putalayerofgranoseinadeeppanofsufficientsizecoverwithalayer
ofcrushedberriesandsugarrepeattillthepanisfull.Presslightly.Serve
withcream.
FLOATINGISLAND
Milk,1quart.
Sugar,cup.
Eggs,5.
Jelly,2tablespoonfuls.
Flavortosuit.
Makeacustardwiththemilk,theyolksoftheeggs,thewhitesoftwo,
andthesugar.Whiptheremainingthreewhitestoastifffrothwithalittle
sugarandflavoring,sameascustard.Pourthecustardintoindividualglass
dishes,dropspoonfulsofthewhitesonthecustardsoastoformislands,or
itmaybeputonwithapastrytubeorpaperfunnel.Dropalittlebrightjelly
inthecenterofeachisland.
CORNSTARCHBLANCMANGE
Milk,1quart.
Cornstarch,4heapedtablespoonfuls.
Eggs,whites,3.
Sugar,cup.
Lemonflavoring.
Puthalfthemilkinadoubleboilerandsetoverthefire.Whenscalding
hot,addtheremainingmilkinwhichhasbeendissolvedthesugarandcorn
starch.Stirtillitisthickandtherearenolumps.Flavorwithlemon,take
fromtherange,andaddthestifflybeatenwhites.Pourintomoldsandset
inacoolplacetogetfirm.
[208]
A pleasing effect may be obtained by dividing the mixture after it is

cooked,andcoloringonehalfpink,thenfillingthemoldonethirdofone,
and filling up with the other. When turned from the mold they will look
likesmall,whitepyramidscappedwithpink,orpinkwithwhite.Acustard
tobeservedwiththisblancmangeismadeoftwocupsofmilk,theyolks
ofthreeeggs,andhalfacupofsugar.Flavorsameasblancmange.
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GRANOSEMOLD
Boilingmilk,2cups.
Granoseflakes,3cups.
Beateneggs,6.
Stir the granose flakes into the boiling milk then add the beaten eggs
and sugar. Let boil two minutes, and pour into molds. Serve with vanilla
sauce.
PINEAPPLETAPIOCA
Pearltapioca,1cup.
Pineapple,ripe,1.
Water,1quart.
Sugar,1cup.
Washthetapioca,andputtocookwiththewaterandsugarinadouble
boiler cook until cleared. Pare the pineapple, remove the core, and slice
verythin.Putalayerofthepineappleinadeeppanpouroversomeofthe
tapioca,thenanotherlayerofpineapple,andsoontillallthepineappleand
tapiocaareused.Servecold.
[209]
BANANATAPIOCA
Sameaspineappletapioca,butusebananasinsteadofpineapples.Milk
maybesubstitutedforwater,andtwoeggsusedifdesired.
Thetapiocamaybeflavoredandcoloredifdesired.
DATESSTUFFEDWITHMALTEDNUTS
Wash, dry, and pit the desired quantity of dates, being careful not to
break more than are necessary. Fill the cavity made by removing the pit
withmaltednuts,andpresstogether.Makeanicingofthewhiteofanegg,
eightorninetablespoonfulsofpowderedsugar,afewdropsoflemonjuice,
and one teaspoonful of corn starch. Dip the dates in this, using a sharp
toothpickwithwhichtohandlethem,andplaceonanoiledpaperorplate
todry.Ortheicingmaybemadewithlesssugar,andaftertheyaredipped,
rolltheminpowderedorVictorsugar.
SAGOFRUIT
Sago,1cup.
Sugar,cup.
Oranges,2.
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Washthesagothroughthreewaters,andsimmerinaquartofwaterwith
thesugaruntiltransparentandthoroughlydone.Peelandslicetheoranges,
removethepips,andaddtothesago.Cookafewminuteslonger,thenturn
into six or eight individual glass sauce dishes, and put away to cool.
Garnishwithalittlebrightcoloredjellyorjam.
[210]
RICEPATTIES
Rice,cooked,2cups.
Eggwhites,wellbeaten,2.
Nutmeg.
Mix,andstiroverthefiretillwellblendedwhencold,formintopatties,
roll in beaten white of egg, and then in bread crumbs moistened with
melted butter. Bake. Serve hot with sweetened cream, flavored with
nutmeg.
LEMONOMELET
Cornstarch,1dessertspoonful.
Cream,cup.
Eggs,4.
Butter.
Powderedsugar.
Flour,1teaspoonful.
Salt.
Boilingmilk,1cup.
Lemonhoney.
Mix the corn starch, flour, cream and salt. Beat till smooth add the
beatenyolksoftheeggsandtheboilingmilk.Stirinthewhitesoftheeggs,
beatentoastifffroth.Butterfourpuddingplates,pourinthemixture,and
bakeinaquickoventenminutes.Spreadlemonhoneyonhalf,foldover,
andsprinklepowderedsugarontop.Servehot.
[211]
LEMONHONEY
Whitesugar,1cup.
Eggyolks,3.
Lemon,gratedrindandjuiceof1.
Eggwhite,1.
Putthejuice,sugar,andbutterinadoubleboileroverthefirewhileitis
melting,beattheeggsandaddtothemthegratedrindofthelemon.Add
thistothesugarandbutter,cookingandstirringtillitisthickandclearlike
honey.
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STRAWBERRYSOUFFLE
Fruit.
Freshstrawberries,3quarts.
Powderedsugar,1cups.
Custard.
Eggyolks,4.
Creamormilk,pint.
Sugar.
Meringue.
Eggwhites,4.
Puttwoandahalfquartsofthestrawberriesandthepowderedsugarinto
asaucepan.Putinovenandletitsimmertillsugarismelted.Beattheyolks
oftheeggsinthecreamormilk,andsweetentotaste.Setindoubleboiler
over the fire, and stir till thick. Arrange the berries without the juice in
glass dishes, so that they will form a sort of wall. Fill the center with
custardandmeringuethetopwiththewhites.Usetheremainingtwocups
ofberriestodecoratethemeringuewithhalforwholeberries.Servehotor
cold.
[212]
PLAINCUSTARD
Sugar,cup.
Eggs,6.
Milk,1quart.
Salt.
Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a
puddingpansetinapanofhotwater.Bakeuntilthecenterofcustardis
set.
CARAMELCUSTARD
Milk,3cups.
Water,cup.
Sugar,1cup.
Eggs,6.
Vanilla,teaspoonful.
Putthebutterintoasaucepanandsetontherange.Whenmelted,stirin
the sugar, and let cook until of a dark brown color, stirring frequently to
preventburning.Nowaddthewater,whichshouldbehot,andstiruntilthe
caramel(thebrownedsugar)isdissolved.Beatuptheeggsandmixwith
the milk add this to the caramel and flavor with the vanilla. Pour into
custardcups,setintoashallowpanofwater,andbaketillthecustardisset
inthemiddle.
[213]
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TAPIOCACUSTARD(RICH)
Tapioca,cup.
Sugar,cup.
Salt,teaspoonful.
Milk,1quart.
Eggs,4.
Flavortosuit.
Washthetapiocaandputtocookwiththemilkinadoubleboilerstir
occasionally,andcooktillclear.Beattheeggstilllightbeatinthesugar,
andaddtothetapioca.Letcookaminuteandremovefromtherange.Stir
intheflavoring,andturnintoapanofsuitablesize.Servecold.Ifdesired,
thewhitesoftwooftheeggsmaybeusedasameringue,whichshouldbe
flavoredthesameasthecustard.
RICEPUDDING
Seedlessraisins,cup.
Milk,4cups.
Gratednutmeg,teaspoonful.
Salt,teaspoonful.
Putalltogetherandbakeabouttwohours.Stirwithaforkthreeorfour
timesduringfirsthourtopreventsticking.Shoulditgettoodry,addalittle
moremilk.
[214]
CREAMRICEPUDDING
Washedrice,cup.
Cream,ormilk,3cups.
Eggs,4.
Cookthericeinthecreamormilkwhennearlydone,removefromthe
range,andstirintheyolksoftheeggs.Pourintoapan,andsetinanother
containing water, and bake fifteen or twenty minutes, or till the eggs are
cooked.Makeameringueofthewhites.
SANITASCHOCOLATEPUDDING
Breadcrumbs,2cups.
Eggs,3.
Sanitaschocolate,pound.
Hotmilk,2cups.
Sugar,1 3cup.
Soakbreadcrumbsinhotmilk,addeggs,sugar,andchocolate.Beatthe
eggs and mix all the ingredients thoroughly. Put into a buttered can, and
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steamtwohours.
Seenoteunder"Beverages,SanitasChocolate."
APPLENUTPUDDING
Applepulp,2cups.
Nuttolene,pound.
Eggs,4.
Sugar,cup.
Breadcrumbs,1pounds.
Cinnamonornutmeg,1teaspoonful.
Grate sufficient tart apples to make two cups then add the sugar,
cinnamonornutmeg,breadcrumbs,nuttolene,whichhasbeenputthrough
avegetablegrinder,andthebeatenyolksoftheeggs.Beatwellandaddthe
stifflybeatenwhites,putintoanoiledpuddingpansetinapanofboiling
water,andbake.Servewithsweetenedcreamorflavoredsauce.
[215]
PRUNETAPIOCAPUDDING
Tapioca,cup.
Coldwater,2cups.
Prunes,1cup.
Salt,teaspoonful.
Sugar,cup.
Puttheprunesintoenoughwatertocoverthem,andletsimmergently
tilltheyabsorballthewater.Turnontoaplatetocoolandremovestones.
Whentapiocahascookeduntilclear,putalltheseasoningintoit,andputa
layerintoapuddingdish,thenalayerofprunes,andsoon,havingthetop
layertapioca.Bakeinmoderateovenonehourthenallowtopartiallycool,
andservewithcream.
PRUNEPUDDING
Prunepulp,1cup.
Prunemeats,choppedfine,cup.
Eggwhites,wellbeaten,4.
Sugar,cup.
Stir the beaten whites of the eggs with the prune pulp, and add the
choppedprunemeatsandsugar.Baketilllightlybrowned,andservewith
cream.
[216]
BREADPUDDING
Milk,1quart.
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Sugar,cup.
Stalebread,1cups.
Eggs,3.
Flavortosuit.
Soakthebreadinthemilkbeattheyolksandoneofthewhitesofthe
eggswiththesugar,andflavor.Mixandputintoapuddingdish.Setintoa
pan of hot water and bake until the custard is set. Meringue with the
whites.
If desired, the top of the pudding may first be marked with jelly,
marmalade,orfreshfruitofsomekind,andthemeringueputoverall.
PRESSEDFRUITPUDDING
Bread,8slices.
Stewedhuckleberries,1quart.
Sugar,cup.
Trimthebread,cuttingoffallcrusts,putfourslicesinthebottomofa
puddingpan, cover with half the berries, which should have the juice
strainedoff,sprinkleoverpartofthesugar,thentherestofthebreadand
theremainderoftheberriesandsugar.Pouroverallthejuicethathasbeen
drainedthereshouldbeenoughtomoistenthebreadthoroughly.Ifserved
thesameday,putanotherpanontopofthepudding,withaweightinit,to
pressthepudding.Itisnotnecessarytopressthepuddingifnotusedthe
samedayitismade.Servewithsweetenedcreamorsweetsauce.
[217]
SNOWPUDDING
Milk,1quart.
Salt,1 3teaspoonful.
Eggs,whites,5.
Sugar,1 3cup.
Cornstarch,1 3cup.
Vanillatosuit.
Set milk, sugar, and salt in double boiler over the fire when scalding
hot,addthecornstarchmixedsmoothinalittlecoldmilk.Whenthestarch
iscooked,removefromthefire,andbeatwell.Whencold,stirincarefully
thestifflybeatenwhitesandflavorwithvanilla.Servewithvanillasauce.
APPLEPUDDING(BAKED)
Eggs,4.
Greentartapples,grated,6.
Sugar,cup.
Lemon,1.
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Stirthebutterandsugartoacreamstirintothisthewellbeatenyolksof
theeggs,thejuiceandgratedrindofthelemon,andthegratedapples.Stir
in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and
bake.Servecoldwithcream.
[218]
PLUMPUDDING
Eggs,4.
Cream,1cup.
Flour,1cups.
Raisins,seeded,chopped,pound.
Driedcherries,pound.
Candiedorangepeel,2ounces.
Sugar,1cup.
Breadcrumbs1cup.
Butter,1 3pound.
Currants,pound.
Candiedcitron,2ounces.
Beattheeggs,addthecream,breadcrumbs,flour,andbutter.Beatwell
together,andmixinthesugarandfruit.Mixwell,pourintoabutteredpan,
cover,andsteamabouttwohours.
CABINETPUDDING
Candiedcitron,cup.
Seedlessraisins,cup.
Currants,cup.
Cinnamon.
Nutmeg.
Stalespongecake,1quart.
Milk,2cups.
Eggs,2.
Butter,melted,1tablespoonful.
Salt.
Butterapuddingmoldthatwillholdatleasttwoquarts.Havethecitron
and raisins chopped fine, the currants well washed, and the cake cut into
stripsaboutaninchandahalfwideandhalfaninchthicksprinklesomeof
thefruitonthebottomof themold,then slicesof the cake sprinkleon a
little cinnamon and nutmeg, then more fruit, then cake, and so on till the
ingredients are all used. Pour over this a custard made of the milk, eggs,
and melted butter. Pour this over the cake without cooking, and let soak
onehalfhour,thensetintoapanofwater,cover,andbakeuntilthecustard
isset.Servewithatartsauce.
[219]
CREAMSAGOPUDDING
Sago,cup.
Sugar,1cup.
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Milkorcream,1quart.
Eggs,2.
Lemonflavoring.
Washthesago,andwiththemilkputintoadoubleboiler,andcookuntil
clear.Beattheeggsverylight,andaddthesugarandflavor.Removethe
sago from the range, and allow to cool a little, then pour in the eggs and
sugar, beating all the time. Put in a puddingpan, set in a pan of water,
cover,andbakeuntilthecustardisset.
STEAMEDFRUITPUDDING
Tartapplepulp,2cups.
Sugar,1cup.
Eggs,6.
Grapejuice,2cups.
Salt,teaspoonful.
Toastedbreadcrumbs,4cups.
Seedlessraisins,1cup.
Lemonrind,grated,1.
Vanilla,1tablespoonful.
Mix all well together except the whites of the eggs, which should be
beatenstiffandaddedlast.Turnintoabutteredmold,andsteamorboilfor
threehours.Servewithsweetenedcream,flavoredwithnutmeg.
[220]
SPONGEPUDDING
Milk,2cups.
Flour,cup.
Sugar,1 3cup.
Eggs,4.
Putmilkintoadoubleboiler.Mixthesugarandflourwithalittlecold
milk pour this into the scalding milk, and stir till it thickens then stir it
into the wellbeaten yolks of the eggs then add the whites beaten stiff.
Pourthemixtureintobutteredcupsorintoapuddingdish.Putthecupor
dish into a pan of boiling water, place in the oven, and bake twenty
minutes. About five minutes before it is done, remove from the pan of
water,andfinishbakingonthegrate.Serveinthecupsinwhichitisbaked
oronhotplatesifbakedinapuddingdish.Thisshouldnotbeallowedto
stand,butbeservedimmediately.
FIGPUDDING
Cornstarch,cup.
Flour,cup.
Figmarmalade,1cups.
Cream,1cups.
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Sugar,1cup.
Eggs,4.
Mixthebutterwiththecornstarchandflourmixthefigmarmaladeand
the cream stir in the butter, corn starch, and flour mixture, together with
the sugar and the yolks of eggs. Mix well and fold in quickly the well
beaten whites. Pour into a buttered puddingpan and steam one and one
halfhours.
[221]
DATEPUDDING
Makesameasfigpudding,usingdatemarmalade.
ADELAIDEPUDDING
Eggs,6.
Water,2cups.
Lemonextract,1teaspoonful.
Salt,1teaspoonful.
Cornstarch,1cup.
Sugar,1cups.
Flour,1cups.
Over the beaten yolks pour a syrup made by boiling the sugar in the
water.Addlemonrindandjuice,lemonextract,andsalt.Beatupwell,and
mix in slowly the flour and corn starch. Fold in the beaten whites of the
eggs,pourintoagreasedpuddingdish,andsteamoneandonehalfhours.
CEREALPUDDING
Milk,4cups.
Eggs,4.
Sugar,cup.
Creamofmaize,orcerealine,2cups.
Heat milk to boiling and stir in cream of maize or cerealine. Set in
double boiler and cook half an hour. Remove from range and stir in the
yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a
shallow pan, and set within another containing water, and bake till the
custardsets.Meringuewiththewhites.
[222]
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PIES
PASTRYDOUGHFORPIES
[225]
Flour,1pint.
Butter,3tablespoonfuls,roundingfull,
or,Oliveoil,cup.
Salt,1teaspoonful.
Coldwater,6tablespoonfuls.
Chopthebutterintheflour,addthewaterandsalt,andwithoutmixing
turn upon the board. Roll out and double over three times. Then roll out
againanddouble.Continuethistillthecrustissmooththenrolloutvery
thinandrollasforjellycake.Cutintotwopieces,standeachpieceonend,
androlloutoneforthetopandtheotherforthebottomcrust.
PUMPKINFORPIES
Washthepumpkin,butdonotpeelremovetheseeds,cutup,cookand
putthroughacolander.Thepumpkinismuchsweetercookedthiswaythan
whenthepeelisremovedbeforecooking.
PUMPKINPIES
Mashedpumpkin,1cup.
Molasses,1 3cup.
Sugar,1 3cup.
Salt,1teaspoonful.
Eggs,2.
Cinnamon,1teaspoonful.
Milk,1cup.
Mixalltogetherthoroughly,addingthemilklast.
[226]
PUMPKINPIESWITHOUTEGGS
Mashedpumpkin,1cup.
Sugar,cup.
Nutmeg,adash.
Mixtogether,andwhensmooth,add
Sweetcream,1cup.
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SANITASCHOCOLATECUSTARDPIENO.1
Milk,1quart.
Sugar,1cup.
Eggs,6.
Chocolate,pound.
Water,2cups.
Vanilla,2teaspoonfuls.
Save the whites of three of the eggs for meringue beat together the
remainder of the eggs, sugar, and vanilla dissolve the chocolate in the
water and boil for three minutes. When nearly cold, add to the eggs and
sugar.Putinpanlinedwithgoodpastryandbakemakestwolargeorthree
smallpies.
SANITASCHOCOLATECUSTARDPIENO.2
Make an ordinary custard pie, flavor with vanilla put the grated
chocolateintoabasinonthesideoftherange,whereitwillmelt,butnot
burn.Whenmelted,beatintoitoneeggandsugartosuitthetaste.Spread
ontopofthepie.
[227]
HYGIENICMINCEMEAT
(ForSixPies)
Choppedapples,mediumsize,14.
Choppedwalnuts,1cup.
Choppedblanchedalmonds,cup.
Choppedfigs,cup.
Choppedcitron,cup.
Seededraisins,1cup.
Seedlessraisinsorcurrants,1cup.
Caramelcerealcoffee,1cup.
Fruitjuiceorjelly,1cup.
Lemons,juiceof,4.
Sugarandspicetotaste.
MINCEPIE
Mincedapples,4cups.
Prunejuice,1cup.
Sugar,1cup.
Molasses,1cup.
Mincedprotose,3cups.
Seedlessraisins,2cups.
Stewalltogetheruntilthickenoughforfilling.
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Flavorwith
Salt,1teaspoonful.
Cinnamon.
Nutmeg.
[228]
BAKER'SCUSTARDPIE
Eggs,3.
Vanilla,1teaspoonful.
Salttotaste.
Milk,2cups.
Gratednutmeg.
Beattheyolksoftheeggstoacream,stirtheflourthoroughlyintothe
sugar,andaddtotheeggs.Thenputinthevanilla,nutmeg,andsaltthen
add wellbeaten whites. Mix well and add by degrees the milk that has
beenscaldedandcooled(butnotboiled),andturnallintoadeeppiepan,
linedwithrichpaste.Bakefromtwentyfivetothirtyminutes.
LEMONPIE(SUPERIOR)
Lemons,3.
Water,3cups.
Cornstarch,2tablespoonfuls.
Sugar,2cups.
Eggs,3.
Putthewaterandbutterintoadoubleboilerandsetontherange.Mix
thesugar,flour,andcornstarchtogethergrateinthelemonrind,addthe
juiceandbeatenyolksoftheeggs.Whenthewaterintheboilerisscalding
hot, stir in the mixture, and cook till of the consistency of cold honey,
stirringnowandthentoensureevencooking.Removefromthefirewhen
cool,pourintodeeppietins,linedwithgoodpastry.Whendone,meringue
withthewhitesoftheeggs.
[229]
COCOANUTPIE
DesiccatedCocoanut,cup.
Eggs,2.
Butter,sizeofanegg.
Milk,1cup.
Sugar,1smallcup.
Soak the cocoanut in the milk, add the beaten egg, sugar, and butter
melted. Line a piepan with rich pastry, put in the filling, and bake. The
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whiteofoneoftheeggsmaybeusedasameringue,ifdesired.
WASHINGTONCREAMPIE
Crust:
Eggs,6.
Flour,1roundedcup.
Sugar,1cup.
Beat the yolks of the eggs till very thick add the sugar, vanilla, and
lemonjuice.Beatthewhitesoftheeggsverystiff,foldhalfthewhitesinto
theyolkandsugar,thenhalftheflour,thentheremainderofthewhitesand
therestoftheflour.Dividethisbatterintotwopiepansandbake.When
cold,spliteachcakeandputinthefilling.
[230]
Filling:
Milk,2cups.
Eggs,2.
Flour,cup.
Sugar,1cup.
Putthreefourthsofthemilkintoadoubleboiler,togetherwiththemilk,
andsetontherange.Beattheeggsverylightaddthesugar,flour,andthe
remainderofthemilk.Beattillperfectlysmooth,andwhenthemilkinthe
boiler is scalding hot, stir in the mixture. Beat till smooth, and cook
thoroughly when cool, add the vanilla. If made a day or two before
serving,andkeptonice,thequalityofthesepiesisgreatlyimproved.
PRUNEPIE
Prune,marmalade,1pint.
Egg,1.
Lemon,1.
Sugar,cup.
Tothemarmaladeaddthegratedrindandjuiceofthelemon,sugar,and
beatenyolkofeggputintoapiepanlinedwithgoodpasteandbaketill
the crust is done remove from oven and meringue with the white of the
egg.
[231]
APPLEPIE
Lineapiepanwithrichpaste,sprinkleoverthebottomalittleflourand
sugar. Fill with apples cut in thin slices. The pan should be slightly
roundingfull.Sprinklealittleflourandsugar,accordingtothetartnessof
thefruit.Addtwotablespoonfulsofwater,andafewsmallpiecesofbutter.
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Moistentheedgeofthepasteandputontheuppercrust,pressdownthe
edges, trim, make several perforations in the top to allow the steam to
escape,brushthecrustwithalittlemilk,andbakeaboutfortyfiveminutes.
RHUBARBPIE
Piepaste.
Rhubarb,4cups.
Sugar,1largecup.
Nutmeg.
Salt.
Flour.
Lineapieplatewithpasterolledalittlethickerthanadollar.Stripthe
skinofftherhubarbandcutthestalkintohalfinchlengths.Filltheplatean
inch deep, and to a quart of rhubarb add a large cup of sugar. Sprinkle a
pinchofsalt,andagratingofnutmegontop,withalittleflour.Coverwith
arichcrustandbakeinaquickovenuntilthepieloosensfromthedish.
[232]
BLUEBERRYPIE
Lineapiepanwithpiepaste.Putintheberrieshalfaninchdeep,andto
onequartofberriesputateacupofbrownsugarsiftateaspoonfulofflour
over,apinchofsalt,andalittlegratednutmeg.Coverwiththetopcrust,
pressingdowntheedgestightly.Trimandbakeinagoodovenfortyfive
minutes.Thispieisthetypicalberrypie.
CAKE
FROSTING
[235]
Eggwhite,beatenstiff,1.
Cornstarch,1teaspoonful.
Powderedsugar,9tablespoonfuls.
Lemonororangejuice,1teaspoonful.
Mixandbeattogether.
SUNSHINECAKE
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Eggwhites,6.
Eggyolks,3.
Sugar,granulated,1cup.
Flour,1scantcup.
MixandbakeasforFavoriteSpongeCake,flavorwith
Gratedrindoflemon.
Juiceoforange.
ORANGECAKE
If boiled icing flavored with orange is used, the result will be orange
cake.
ANGELCAKE
Flour,1cupsifted5times.
Powderedsugar,sifted,1cup.
Eggwhites,11beatentostifffroth.
Stir the sugar into the whites very lightly and carefully, adding the
vanilla,afterwhichaddtheflour,stirringquicklyandlightly.Pourintoa
bright,cleancakedish,whichshouldnotbebutteredorlined.Bakeatonce
inamoderateovenaboutfortyminutes.Testitwithabroomsplint.When
done, let it remain in the cake tin, turning it upside down, with the sides
restingontwosaucers,sothatacurrentofairwillpassoverandunderit.
[236]
SPONGESHEET
UseandmaketheingredientsthesameasforSimpleSpongeCake,but
bake in a sheet. Before baking, sprinkle a generous quantity of the
followingmixtureontop:
Mixanequalquantityofgranulatedsugarandchoppedalmondsandadd
asmallpinchofgroundcinnamon.Thisproducesadeliciouscrust.Bakein
abutteredandflouredpan,andremovefromthepanassoonasdone.
SIMPLESPONGECAKE
Eggs,6.
Siftedgranulatedsugar,1cup.
Flour,1scantcup.
Totheeggsaddsugar,andbeatwithawireeggbeatertillthemixtureis
thickandlightcolored.Thenaddtheflour,foldingitingently.Dropbythe
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spoonfulinanunbutteredpan,andbakeinamoderateoven.Whendone,
invertthepan,lettingitrestoncupstillthecakeiscool,whenitcaneasily
be taken out. Thus suspended from the bottom of the pan, the cake is
stretchedbyitsownweight,whichmakesitlighterandmoreelasticthanif
lefttofallbyitsweightincooling.Thequantitygivenwillmakeasmall
loafcake,ortwolayers.
[237]
FAVORITESPONGECAKE
Eggs,6.
Granulatedsugar,1cup.
Flour,1scantcup.
Sifttheflourandsugarfourorfivetimes.Beatthewhitesoftheeggtoa
stiff froth, adding the lemon juice. When half beaten, fold in carefully in
regularorderthesugar,wellbeatenyolksofeggs,andtheflour.Bakeina
moderateoven.
NUTSPONGECAKE
Eggs,7.
Water,cup.
Lemonextract,teaspoonful.
GroundEnglishwalnut,cup.
Sugar,1cups.
Flour,1roundedcup.
Beat the yolks of the eggs till thick boil sugar in water till it spins a
thread. Pour this into the yolks, beating all the time till cool. Add the
vanilla and lemon extract mix flour with walnuts mix all together, and
lastlystirinthestifflybeatenwhites.Bakeintinslinedwithgreasedpaper.
MARGUERITES
Eggwhite,1,partlybeaten.
Choppedwalnuts,cup.
Stir together and spread on crackers, one inch wide by three or four
incheslong.Bakealightbrown.
[238]
SPONGEJELLYCAKE
Eggs,5.
Lemons,1.
Sugar,1cup.
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Flour,1cup.
Beat the yolks till very thick, add sugar gradually, then the grated rind
andtwotablespoonfulsoflemonjuice.Foldinonehalfofthewhitesofthe
eggs, beaten very stiff, then onehalf of the flour, the other half of the
whites, lastly the remainder of the flour. Bake in a large drippingpan
fifteenminutes.Turnontoacloth,trimtheedges,spreadthejelly,androll
up.Wrapintheclothandsetasidetocool.
ALMONDMACAROONS
Eggwhites,5.
Rindof1lemon.
Almondmeal,1scantcup.
Sugar,2cups.
Flour,1cup.
Beateggsstiff,addsugar,andbeatverystiffaddlemonrindgratedmix
andaddflourandalmondmeal.Droponoiledpansinpiecesthesizeofa
walnut,allowingplentyofroombetweeneach.Smoothwithaknifedipped
inwater.Bakealightbrown.
[239]
NUTBUTTER
NUTBUTTER
[241]
Nut butter can be easily made in the home, but nearly all the prepared
nut foods on sale require expensive machinery and a steam plant to
produce,hencecannotbemadeinthehome.
Peanuts and almonds are the nuts most suitable for making nut butter.
Theothervarietiesaredifficulttoblanchanddonotmakegoodbutter.The
bestvarietyofpeanutsformakingnutbutteristheSpanishshelled.They
arethemosteasilyblanched.Removingtheskinsfromthenutsafterthey
are shelled is called blanching. Peanuts can not be blanched unless they
havebeenthoroughlyheated.
To properly cook peanuts is the essential thing to produce a healthful,
palatable nut butter. This can be accomplished if care is exercised. There
are three ways of cooking them: namely, baking or roasting, boiling, and
steaming. The baking process is the easiest way, but care should be used
nottoscorchthem.Scorchedorburntpeanutsareunfittouseinanyform.
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PROCESSNO.1
Put a layer of peanuts about onehalf inch deep in a drippingpan and
placeonperforatedshelfinamoderateoven.Allowthemtobakeslowly
foraboutonehour.Cookthemuntiltheyarealightbrownorstrawcolor.
Shake the pan or stir the peanuts every few minutes. When the kernels
begin to crack and pop they brown very quickly and should be watched
closely.
[242]
A splendid way to cook them is to fill a tightcovered dish about two

thirds full, place in the oven, and shake occasionally. When cooked this
way,theyarenotsoliabletoburn,andtheyretaintheirflavorbetter.When
theyhavecookedsufficiently,spreadoutatonce.Whentheyhavebecome
quite cool, blanch as follows: This can be done by rubbing them in the
hands,orwhatisbetter,acoarsebag,ortakeapieceofclothandfoldthe
ends together, forming a bag. Another good device is a screen made of
coarsewire.Rubthemuntiltheskinsareloose.Thechaffcanberemoved
byusingafanorbypouringthemfromonedishtoanotherwherethewind
isblowing.Lookthemovercarefully,removingdefectivenutsandforeign
substances.
Thenextstepistogrindthem.Themostpracticalfamilymillweknow
offorgrindingnuts,etc.,istheQuakerCityMill(seecutanddescriptionof
sameinthisbook).
Alwaysgrindfreshlycookednuts,astheydonotmakegoodbutterwhen
leftadayortwoafterbeingcooked.
PROCESSNO.2
Thoroughlyheatthenutsinanoven,butdonotletthembrown.Allow
them to cool, then blanch as described in process No. 1. Boil them from
three to four hours, until they are tender. Drain, spread out on tins, and
thoroughlydrythemthengrindthemthroughthemill.
[243]
PROCESSNO.3
Heat and blanch the same as for No. 2. Grind them through a meat
chopperorthenutbuttermilllooselyadjusted.Thencooktheminasteam
cooker about four hours. When tender, drain, spread on tins, and
thoroughlydrythem.Thenrunthemthroughthemilltightlyadjusted.
SALTEDNUTBUTTER
PreparenutsasdescribedinprocessNo.1.Sprinklesaltonthekernels
whengrinding.Itismuchmorepreferabletogrindthesaltinwiththenuts
thantomixitinthebutter.
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ALMONDBUTTER
Almondbutterismoredifficulttomakethanpeanutbutter,onaccount
ofthedifficultyinremovingtheskins.Dryheatdoesnotloosentheskins
asitdoesthepeanut.Toblanchalmonds,soaktheminboilingwaterfrom
twotofiveminutesthentheskinsbecomelooseandcanbepinchedoffby
pressingonthenutwiththethumbandfingertheskinswillcrackandthe
kernelpopout.Drytheminaslowovenuntiltheybecomethoroughlydry
andcrisp,takingcarenottoburnthem.Thengrindthemthroughaloosely
adjusted mill. Place on tins or on a cloth stretched over the stove until
perfectlydry.Thengrindtheninthenutbuttermilltightlyadjusted.
[244]
Thismakesexcellentbutterifthealmondsarefirstclassandsweet.
BRAZILNUTBUTTER
Remove the brown, woody skins with a sharp knife and put the nuts
through the mill. They may have to be broken up before they can be
ground.Thisbutterisverygood,butsomewhatexpensive.Itischeaperto
buythenutsalreadyshelled.
PEANUTMEAL
Heat the peanuts sufficiently to remove the skins, but do not brown
them.Blanchandlookover.Boilorsteamthemuntiltender,takingcareto
have them quite dry when done. Drain off all the water possible and put
themthroughacolander.Putontinssuspendedoverthestove,orinaslow
oven,withthedooropen,takingcarenottobrownthem.Whenperfectly
dry and hard, grind through the mill loosely adjusted. If it is not fine
enough, spread out to dry some more, pass through the mill again more
tightly adjusted, but if the mill is too tight, it will grind it into butter. A
goodplanistorubitthroughafloursieve.
[245]
NUTBUTTERFORTHETABLE
Putonehalftheamountofbutterrequiredforthemealintoabowland
dilutewithanequalquantityofwater,addingalittleofthewateratatime,
beatingitthoroughlywithaforkuntilitissmoothandlight.Enoughwater
shouldbeusedtomakeittheproperconsistencytospreadnicely.Anegg
beaterorwirepotatomasherisanexcellentutensilformixing.Alittlesalt
canbeaddedifdesired.Nutbutterwhenmixedwithwaterdoesnotkeep
butafewhours.
PEANUTCREAM
Cook the peanuts until they just begin to turn brown. Then make into
135/157
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butter, ground as fine as possible. Emulsify with water until it is the

consistencyofmilk.Thenputindoubleboilerandcookuntilithasbecome
asthickasordinarycream.Alittlesaltcanbeaddedifdesired.Serveithot
orcoldaspreferred.Itcanbemadeintomilkbyaddingalittlewater.
VEGETARIANDIRECTORY
VEGETARIANRESTAURANTSANDCAFES
[249]
VEGETARIANCAFE,755MarketStreet,SanFrancisco,Cal.
VEGETARIANRESTAURANT,44SanPabloAvenue,Oakland,Cal.
VEGETARIANRESTAURANT,317WestThirdStreet,LosAngeles,Cal.
GOODHEALTHRESTAURANT,616ThirdStreet,Seattle,Wash.
VEGETARIANRESTAURANT,283PittStreet,Sydney,N.S.W.
VEGETARIANRESTAURANT,54FarrarStreet,Detroit,Mich.
VEGETARIANRESTAURANT,607LocustStreet,DesMoines,Ia.
HYGEIADININGROOMS,FiftyeighthStreetandDrexelAvenue,Chicago,Ill.
VEGETARIANRESTAURANT,145SouthThirteenthStreet,Lincoln,Neb.
VEGETARIANRESTAURANT,Lovstrode8,Copenhagen,K.,Denmark.
VEGETARIANCAFE,1543GlenarmStreet,Denver,Colo.
VEGETARIANCAFE,322NorthTejonStreet,ColoradoSprings,Colo.
THEHYGEIA,WashingtonAvenue,BattleCreek,Mich.
HYGIENICCAFE,1017WalnutStreet,Philadelphia,Pa.
VEGETARIANRESTAURANT,170SouthHowardStreet,Spokane,Wash.
HYGIENICRESTAURANT,Sheridan,Wyo.
HYGIENICCAFE,164WisconsinStreet,Milwaukee,Wis.
HYGIENICCAFE,426StateStreet,Madison,Wis.
PUREFOODCAFE,410EastTwelfthStreet,KansasCity,Mo.
NORTHM ICHIGANTRACTSOCIETY,Petoskey,Mich.
VEGETARIANRESTAURANT,CornerChurchandVineStreet,Nashville,Tenn.
VEGETARIANRESTAURANT,105EastThirdStreet,Jamestown,N.Y.
THELAUREL,11WestEighteenthStreet,NewYorkCity.
HEALTHRESTAURANT,391SixthAvenue,NewYorkCity.
HYGIENICDININGROOMS,1209GStreet,N.W.Washington,D.C.
RESTAURANT,307MadisonStreet,Fairmont,W.Va.
THEPUREFOODCAFE,13SouthMainStreet,SaltLakeCity,Utah.
[250]
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DIRECTORYOFSANITARIUMS
BATTLECREEKSANITARIUM,BattleCreek,Mich.
CHICAGOSANITARIUM,28ThirtythirdPlace,Chicago,Ill.
PACIFIC UNION M EDICAL M ISSIONARY AND BENEVOLENT ASSOCIATION, Room
203,ParrottBuilding,825MarketStreet,SanFrancisco,Cal.
ST.HELENASANITARIUM,Sanitarium,NapaCounty,Cal.
SANFRANCISCOBRANCHSANITARIUM,1436MarketStreet,SanFrancisco,Cal.
SACRAMENTOTREATMENTROOMS,719KStreet,Sacramento,Cal.
EUREKABRANCHSANITARIUM,CornerThirdandJStreets,Eureka,Cal.
SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco,
Cal.
PORTLANDSANITARIUM,WestAvenue,Mt.Tabor,Ore.
VANCOUVERTREATMENTROOMS,338ColumbiaStreet,Vancouver,B.C.
VICTORIATREATMENTROOMS,Victoria,B.C.
PASADENASANITARIUM,317WestThirdStreet,LosAngeles,Cal.
ARIZONASANITARIUM,Phoenix,Ariz.
SPOKANESANITARIUM,Spokane,Wash.
COLLEGEPLACETREATMENTROOMS,CollegePlace,Wash.
SANDIEGOTREATMENTROOMS,SeftonBlock,SanDiego,Cal.
TACOMASANITARIUM,1016TacomaAvenue,Tacoma,Wash.
SEATTLESANITARIUM,612ThirdAvenue,Seattle,Wash.
WHATCOMSANITARIUM,1016ElkStreet,Whatcom,Wash.
COLORADOSANITARIUM,Boulder,Colo.
IOWASANITARIUM,603EastTwelfthStreet,DesMoines,Ia.
NEBRASKASANITARIUM,CollegeView,Neb.
NEWENGLANDSANITARIUM,Melrose,Mass.
SOUTHERNSANITARIUM,Graysville,Tenn.
KEENESANITARIUM,Keene,Tex.
PHILADELPHIASANITARIUM,1809WallaceStreet,Philadelphia,Pa.
M ADISONSANITARIUM,R.F.D.No.4,Madison,Wis.
DETROITSANITARIUM,54FarrarStreet,Detroit,Mich.
JACKSONSANITARIUM,106FirstStreet,Jackson,Mich.
BUFFALOSANITARIUM,922NiagaraStreet,Buffalo,N.Y.
THETRICITYSANITARIUM,1213FifteenthStreet,Moline,Ill.
PEORIASANITARIUM,203ThirdAvenue,Peoria,Ill.
LITTLEROCKSANITARIUM,1623Broadway,LittleRock,Ark.
NASHVILLESANITARIUMASSOCIATION,Nashville,Tenn.
PIEDMONTVALLEYSANITARIUM,Hildebran,N.C.
ST. LOUIS SANITARIUM, Fiftyfifth Street and Cabanne Avenue, St. Louis,
Mo.
KNOWLTONSANITARIUM,Knowlton,Quebec.
NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns,
Newfoundland.
CATERHAMSANITARIUM,Caterham,Surrey,England.
LEICESTERSANITARIUM,80RegentStreet,Leicester,England.
BELFASTSANITARIUM,39AntrimRoad,Belfast,Ireland.
[251]
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FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg,
Germany.
INSTITUTSANITAIRE,Weiherweg48,Basle,Switzerland.
NORWEGIANPHILANTHROPICSOCIETY,Akersgaden74,Christiania,Norway.
SKODSBORGSANATORIUM,Skodsborg,Denmark.
FRYDENSTRANDSSANITARIUM,Frederikshavn,Denmark.
OREBROHEALTHHOME,Klostergaten33,Orebro,Sweden.
CAPESANITARIUM,Plumstead,CapeColony,SouthAfrica.
SYDNEYSANITARIUM,Wahroonga,N.S.W.,Australia.
AVONDALEHEALTHRETREAT,Cooranbong,N.S.W.,Australia.
CHRISTCHURCHSANITARIUM,Papanui,Christchurch,NewZealand.
SAMOASANITARIUM,Apia,Samoa.
GUADALAJARASANITARIUM,Guadalajara,Mexico.
CALCUTTASANITARIUM,51ParkStreet,Calcutta,India.
JAPANESESANITARIUM,42Yamamotodori,Nichome,Kobe,Japan.
WASHINGTONSANITARIUM,222NorthCapitolStreet,Washington,D.C.
[252]
DIRECTORYOFSANITARIUMFOODFACTORIES
BATTLECREEKSANITARIUMFOODCOMPANY,BattleCreek,Mich.
SANITARIUMFOODCOMPANY,Sanitarium,Cal.
PORTLANDSANITARIUMFOODCOMPANY,WestAvenue,Mt.Tabor,Ore.
COLORADOSANITARIUMFOODCOMPANY,Boulder,Colo.
SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W.,
Australia.
UNIONCOLLEGEBAKERY,CollegeView,Neb.
[253]
INDEX
BakedCornPie
BostonBrownBread
CornGems
CornBread
Gems
GranosePuffs
GriddleCakes
GeorgiaPones
HoeCake
198
201
196
199,200
196,197
197
198
201
199
138/157
3/3/2016
Popovers
VegetarianHotCakes
198
197
BEVERAGES
ApollinarisLemonade
CaramelCereal
Chocolate
FruitNectar
FruitCups
Lemonade
MintJulep
Orangeade
PineappleLemonade
StrawberrySherbet
176
173
173
173
175
175
174
176
176
174
CAKE
Angel
AlmondMacaroons
Frosting
Marguerites
Orange
Sunshine
SpongeSheet
Sponge,Simple
Sponge,Favorite
Sponge,Nut
Sponge,Jelly
235
238
235
237
235
235
236
236
237
237
238
[254]
CEREALS
CrackedWheat
CornMealMush
Farina
GrahamPorridge
GrahamPorridgewithDates
GlutenGranolaMush
Oatmeal
PearlWheat
PearlBarley
RolledOats
Rice
Rice,withRaisins
Rice,Browned
180
183
181
183
184
184
180
181
181
180
182
183
183
EGGS
AlaMode
BakedinTomatoCases
Curdled
166
168
166
139/157
3/3/2016
CreamShirred
Floated
Jellied
Mumbled
OmeletSouffle
Omelet,Plain
Omelet,Protose
Omelet,Gluten
Omelet,Rice
Omelet,Apple
Omelet,Granose
OmeletwithTomato
Omelet,Onion
Omelet,GreenPea
Omelet,Asparagus
PoachedonToast
PoachedonGranose
ScrambledwithSugarCorn
ScrambledwithOnions
ScrambledwithProtose
ScrambledwithParsley
Shirred
167
167
167
168
163
164
164
165
165
165
165
165
166
166
166
169
170
169
169
169
169
167
[255]
ENTREES
BraizedProtoseandCabbage
BraizedProtose
BakedProtosewithMacaroni
BeanCroquettes
BeanandNutLoaf
BakedPotpie
BakedEggplantalaCreme
BoiledMacaroni(plain)
BakedMacaroni,withEggSauce
BakedStuffedTomatoes
CreamNutLoaf
CerealRoast
ChickenCroquettes
CornFritters
CarrotSouffle
CreamedMacaroni
Dressing
DriedPeaCroquettes
EggMixtureforCroquettes,etc.
EscallopedProtose
EggplantwithProtose
EggMacaroni
83
85
86
99
100
101
102
105
108
114
74
75
77
96
100
107
69,70
76
78
87
88
108
140/157
3/3/2016
FilletsofVegetableSalmon
FrijoleswithProtoseMexicano
FricasseeofProtosewithPotato
FrizzledProtoseinEggs
GreenCornandTomato
GoldenNutChartreuse
GreenCornChowder
GreenCornNutPie
HamburgerLoaf
HashedProtoseCroquettes
ImperialNutRoast
LentilHash
LentilFritters
LentilPatties
LentilRoast
LentilNutRoast
MockWhiteFish
MockTurkeywithDressing
MockVealLoaf
MockChickenRissoles
MockChickenPie
Macaronial'Italienne
MacaroniandKornlet
MacaroniwithTomatoSauce
MacaroniCutlets
MacaroniinCream
MacaroniwithApple
MacaroniandCheese
MacaroniwithGranola
MacaroniCroquettes
MacaroniNeapolitaine
Macaroni(Spanish)
MacaroniwithTomato
NuttoleneRoast
NutandGranolaRoast
NutandTomatoRoast
NutFricassee
NutandVegetableStew
NutLisbonSteak
Noodles
NutandVegetablePie
NewEnglandBoiledDinner
OkraGumbo
PeaCroquettes
ProtoseRoast,OliveSauce
67
79
79
87
79
91
98
103
73
77
74
92
92
93
94
94
67
69
71
80
102
105
106
106
107
107
109
109
110
110
111
111
111
71
73
76
78
81
85
97
104
80
101
96
68
[256]
[257]
141/157
3/3/2016
ProtosewithBrownedPotato
ProtoseFricassee
ProtoseSteakSmotheredinOnions
ProtoseSmotheredwithTomatoes
ProtosePotRoast
ProtoseSteakwithPotatoes
ProtosePilau
ProtosePatties
ProtoseCutlets
ProtoseHash
ProtoseandTomato
ProtoseJambalaya
ProtoseChartreuse
ProtoseSteak
ProtoseSteakalaTartare
ProtoseorNuttoleneCutlets
ProtoseandRiceChowder
Protose,Stewed(Spanish)
Rice,Spanish
RoastDuck
RoastofProtose
RagoutofProtose
RiceMold
RiceandBananaCompote
RiceandEggScramble
SquashFritters
ScotchPeaLoaf
ScallopedMacaroni
SpaghettiinTomatoSauce
TomatoPie
VegetarianRoast
VegetableOyster
VegetableOysterPie
VermicelliNutPie
VegetarianHamburgerSteak
VegetarianSausage
WalnutLentilPatties
WalnutLentils
WalnutLoaf
WalnutRoast
78
82
82
83
83
84
84
84
89,85
113
86
88
90
90
90
91
97
81
96
70
72
89
95
95
96
99
100
112
113
105
72
98
103
104
113,114
114
93
93
75
75
[258]
HYGIENEOFCOOKING
Boiling
Baking
Braizing
Broiling
9
12
12
12
142/157
3/3/2016
Milk
Steaming
11
11
Stewing
11
NUTBUTTER
Almond
Brazil
ForTable
ProcessofMaking
PeanutMeal
PeanutCream
Salted
243
244
245
241
244
245
243
Apple
Blueberry
ChocolateCustard
Cocoanut
Custard,Baker's
Lemon
Mince
PastryDoughfor
Pumpkin
Prune
Rhubarb
WashingtonCream
231
232
226
229
228
228
227
225
226,225
230
231
229
PIES
[259]
PUDDINGS
AppleNut
Apple(Baked)
Adelaide
BrownBetty
BananaTapioca
Bread
CornStarchBlancMange
CaramelCustard
Custard,Plain
CreamRice
Cabinet
CreamSago
Cereal
Date
FarinaMold
FloatingIsland
Fig
GranoseMold
214
217
221
206
209
216
207
212
212
214
218
219
221
221,209
205
207
220
208
143/157
3/3/2016
LemonApple
LemonOmelet
LemonHoney
PineappleTapioca
PruneTapioca
Prune
PressedFruit
Plum
Rice
StrawberryShortCake
StrawberryGranose
SagoFruit
StrawberrySouffle
SanitasChocolate
Snow
SteamedFruit
Sponge
TapiocaCustard
205
210
211
208
215
215
216
218
213,210
206
207
209
211
214
217
219
220
213
[260]
SALADS
Almond
AsparagusandProtose
AsparagusandCauliflower
Asparagus
Brazilian
Beet
BeetandPotato
BrusselsSprout
Cabbage
CarrotandBeet
DateandCelery
English
Fruit
LimaBean
Lettuce
Macedoine
Normandy
Nesslerode
NutandFruit
Nut
Protose
ProtoseandCelery
PeaandOnion
PeaandTomato
SaladlaBlanche
17
26
27
28
18
25
27
28
24
25
28
21
19
23
24
28
18
19
22
22
20
20
21
23
24
144/157
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StuffedBeet
TomatoMayonnaise
TurnipandBeet
VegetarianChicken
Waldorf
WaterLily
25
22
26
17
19
21
[261]
SALADDRESSINGS
Boiled
Cream(Plain)
Cream
French
Golden
GreenMayonnaise
Lettuce
LaBlanche
Mayonnaise
NutorOliveOil
Oil(Sour)
White
WhiteCream
32
33
33
34
35
36
34
36
31
35
35
32
34
SOUPS
Artichoke
BarleyandNut
BeanandTomato
BrownBean
BeanTapioca
BreadBisque
Croutonsfor
CornandTomato
CerealConsomme
CeleryandTomato
Creole
Chocolate
EggBallsfor
EggDumplings
FoundationofCream
FamilyFavorite
Fruit
GermanLentil
GreenPea
Impromptu
Julienne
Kindsof
LentilandTomato
59
51
46
53
54
56
40
48
48
59
61
62
40
41
40
57
61,64
50
55
60
45
39
51
[262]
145/157
3/3/2016
LentilandNut
LimaBean
MockChicken
Noodlesfor
NutChowder
Nut,French
NutandOlive
NutNoodle
NutandPea
NutandBean
NutandAsparagus
NutMeatBroth
NutandCreamofCorn
Pea,withVegetableStock
Palestine
RiceandNut
Rice
RolledOats
Sago
SavoryPotato
SwissLentil
SpringVegetable
Tomato
TomatoVermicelli
TomatoandOkra
TurnipandRice
TomatoBisque
Vegetable,Plain
VegetableBouillon
WhiteSoubise
WhiteSwiss
WhiteBean
52
56
43
41
42
42
52
52
53
53
53
58
59
58
61
51
55
57
54
58
48
49
46
46
47
50
56,57
44
41
45
47
54
[263]
SAUCES
BrownRegency
Brown
Bread
CreamTomato
Cream
Egg
German
Golden
Hollandaise
Hard
Imperial
150
155,156
157
154
156
156
152
157
151
157
151
146/157
3/3/2016
IdealChili
Lemon
Mint
NutGravy
Olive
153
159
152
154
150
Orange
Parsley
PlumPudding
Tomato
TomatoCream
VegetableSoupStock
Vanilla
WhiteCream
WalnutGravy
158
156
159
153
154
149
158
152
155
TOASTS
AmericanorFrench
Asparagus
Apple
Apricot
BostonCream
Berry
Banana
Cream
Date
DatewithWalnuts
Milk
Nun's
NutGravy
Nuttoleneon
PruneWhipped
Prune
Protose
Tomato
188
192
192
192
189
191
191
188
190
192
188
189
189
191
190
190
190
192
[264]
VEGETABLES
Asparagus
AsparagusPompadour
AsparaguswithEggs
AsparaguswithGreenPeas
Asparagus,Stewed
Beans,Baked
Beans,Pureeof
Beans,Stewed
Beans,BakedwithTomato
127
128
129
129
128
129,130
130
130
131
147/157
3/3/2016
Beans,String
BrusselsSprouts,Plain
BrusselsSprouts,Saute
BrusselsSprouts,Baked
Beets
BeetGreens
BeetStalks
BeetsandPotatoes
Beets,Baked
Beets,Boiled
Beets,Young
BeetandPotatoHash
Celery,Plain
Celery,Stewed
Chestnuts,Creamed
Corn,Green,Stewed
Corn,Green,Boiled
Cauliflower,CreamSauce
Cauliflower,Baked
Cauliflower,TomatoSauce
Cauliflower,Stewed
Cauliflower,Boiled
Cauliflower,Browned
CabbageandCream
Cabbage,Baked
CabbagewithTomato
Cabbage,Scalloped
Cabbage,HollandCream
Cabbage,Ladies'
Carrots,French
Carrots,alaCreme
CarrotswithEggSauce
Carrots,Pureeof
Cucumbers
GeneralDirections
Lentils,OrientalStyle
Lentils,withOnions
Onions
Onions,Baked
Onions,Stuffed
Oysters,Mock
Oysters,Vegetable
Potatoes
Potatoes,Mashed
PotatoPuffs
135
140
140
141
141
141
141
142
142
142
142
143
125
126
127
134
135
136
136
136
137
137
137
137
138
139
139
139
140
145
145
145
145
146
118
126
127
131
132
132
125
125
119
121
121
[265]
148/157
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Potatoes,Minced
Potatoes,Scalloped
Potatoes,Hashed
Potatoes,New,andCream
Potatoes,alaCreme
Potatoes,alaDelmonico
PotatoCroquettes
Peas
Peas,Pureeof
Peas,Green
Parsnips,Baked
Parsnips,inEggSauce
Parsnips,Stewed
Salsify,Stewed
Succotash
Spinach
Squash,Summer
Squash,Hubbard
Turnips,Young
Turnips,Mashed
Turnips,Boiled
Tomatoes,Scrambled
121
122
122
123
123
123
124
128
134
135
143
143
143
124
131
133
133
133
144
144
144
132
[266]
[267]
Quaker
City
Peanut
Butter
Mill
PriceofMill$4.00
MANUFACTUREDBY
The A.W.STRAUBCO., 373741FilbertSt.

Philadelphia,Pa.
CanalandRandolphSts.,Chicago,Ill.
VEGETARIANCAFE,755MARKETST.,SANFRANCISCO,CAL.
[268]
149/157
3/3/2016
Vegetarian
CookingOil
gal.can,$0.75
10gal.case,11.50
GrapeJuice
andCider
Grape Juice is made from the best California

grapes carefully selected, filtered, and put up by a
processthatkeepsthejuicefromfermenting.
Apple Cider is made from sound ripe apples cored,
washedandfreefromworms.
UR
Quarts
Pints
$0.40
$0.25
SANITARIUM FOOD
AppleCider,
quarts
$0.35
COMPANY
Sanitarium,California
BRANCH
STORES :
San Francisco, Oakland, San Jose, Fresno,

CaliforniaAndSaltLakeCityandProvo,Utah.
[269]
Transcriber'sNotes:
150/157
3/3/2016
Obvious errors in punctuation and capitalization

havebeencorrected.Thespellingoftheoriginal
has been preserved and the hyphenation has
notbeenstandardized.
Page 32, "tablepoonfuls" changed to
"tablespoonfuls"(froth,6tablespoonfuls.)
Page55,"and"changedto"an"(simmerhalfan
hour)
Page56,"prefectly"changedto"perfectly"(until
perfectlysoft)
Page 62, "Chopped ice" changed to "Chipped
ice"
Page 125, "salt" changed to "salty" (get too
salty.)
Page243, "diffcult" changed to "difficult" (more
difficulttomake)
Page 244, "prefectly" changed to "perfectly"
(Whenperfectlydry)
EndofProjectGutenberg'sTheVegetarianCookBook,byE.G.Fulton
***ENDOFTHISPROJECTGUTENBERGEBOOKTHEVEGETARIANCOOKBOOK***
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Cocina Vegetariana

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Cocina Vegetariana

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Disease among cattle, poultry, and fish has increased so alarmingly in

question of kind is wholly a matter of choice. Asparagus, peas, string

Rub one heaping tablespoonful of butter and two of sifted flour to a

Peel and slice potatoes threefourths of an inch thick. Cut protose in

The term "vegetable," as here used, is applied to such plants (grains,

Toasts are uniformly and properly regarded as a breakfast dish, and

A pleasing effect may be obtained by dividing the mixture after it is

A splendid way to cook them is to fill a tightcovered dish about two

butter, ground as fine as possible. Emulsify with water until it is the

FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg,

The A.W.STRAUBCO., 373741FilbertSt.

Grape Juice is made from the best California

San Francisco, Oakland, San Jose, Fresno,

Obvious errors in punctuation and capitalization

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