ALBEKT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. CORNE L UNIVERSITY LIBRARY 31924 089 525 509 The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924089525509 Vegetarian Cook Book Substitutes for Flesh Foods By E. G. FULTON Pacific Press Publishing Association Mountain View, California Kanaaa City, Missouri Calgary, Alberta, Canada Portland, Orezon TX -nix Copyright. 1910, 1914, by 'Pacific 'Press 'Publishing Jlssocialion PREFACE The enthusiasm with which the first edition of "The "Vegetarian Cook Book" was received by the public, and the increasing demand for a more extended work on the same subject, have led to a careful revision of the book. This edition, like the former, is placed upon the market with the intention of supplying a need not met by the ordinary cook book. It is a recognized fact that the foundation for many of the ills of the human race is laid at the table through the eating of unwholesome food. Believing that preven- tion is better than cure, special attention has been given to the preparation of healthful as well as palatable dishes. True to this plan, and as suggested by the name of the book, all meat recipes have been omitted, the superiority of other foods being recognized. Nor are the advantages of a vegetarian diet any longer a matter of experiment. The prevalence of disease among animals is leading thou- sands of thinking men and women to discard flesh foods, and to turn to the more natural diet of nuts, grains, fruits, and vegetables. Special attention has been given in this book to the preparation of foods that will consti- tute appetizing and nutritious substitutes for meat dishes. An effort has also been made in all recipes to avoid such combinations of food elements as interfere with the proc- esses of digestion. In fact, wholesome food, palatable, in (3) 4 VBGETAEIAN COOK BOOK abundant variety, and with economy in the cost of prep- aration, may be said to be the message of the book. In revising the original work, many new recipes have been added, as well as several entire chapters intended to make the book of greater value for family use, and also for restaurant and sanitarium work. Accuracy in detail has been followed throughout in the preparation of recipes ; and this second edition is submitted to the public with the firm belief that all who give the book a fair trial will find a vegetarian diet both pleasing and healthful. E. G. F. CONTENTS Bakery and Breakfast Dishes 170-183 Beverages 227-229 Cakes 164-169 Cereals 184-190 Dairy Dishes 202-206 Eggs 196-202 Entrees 25-69 Food Combinations 245-248 Food Tables 241-244 Frihts and Their Preparation 216-219 General Suggestions 249, 250 Hygiene of Cooking 7-10 Ices and Sherbets 220-226 Liquid Foods 207, 208 Nut Preparations 212-215 Pies 156-163 Preface 3, 4 Puddings 127-150 Pudding Sauces 151-155 Salads 106-119 Salad Dressings 120-126 (5) 6 VEGETAEIAN COOK BOOK Sandwiches 209-211 Sauces foe Vegetables, Enteees, Etc 100-105 Soups 11-24 Table Etiquette and Rules foe Waitees 251-263 Toasts 191-195 Utensils 230-240 Vegetables 70-99 GOOD COOKING Good cooking is not the result of accident, a species of good luck, as it were. There is reason in every process ; a law governiag every chemical change. A course of med- ical lectures does not make a physician, nor will a collec- tion of choice recipes make a cook. There must be a knowl- edge of compounding, as well as of compiling; of baking, as well as of mixing; and above all, one must engage in the real doing. Theory alone will not suffice; but ex- perience, which practise only can give, is of the utmost importance. Mention will be made, under this head, of only those forms of cooking which enter into vegetarian cookery as usually understood. BOILING The term "boiling," as applied to cookery, means cook- ing in a boiling liquid. Many kinds of food need the ac- tion of water or other liquid, combined with heat, to cook them in the best manner; and boiling is one of the most common forms of cookery. When water becomes too hot to bear the hand in it with comfort, it has reached one hun- dred and fifty degrees, or the scalding point. When there is a gentle tremor or undulation on the surface, one hun- dred and eighty degrees, or the simmering point, is reached. When there is quite a commotion on the surface of the (7) 8 VEGETARIAN COOK BOOK water, and the bubbles breaking above it throw ofiE steam or watery vapor, two hundred and twelve degrees, or the boiling point, is reached. After \Yater reaches the boil- ing point, it becomes no hotter, no matter how violently it may boil. The excess of heat escapes in steam. This important fact is rarely understood by the average cook; and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly. In all ordinary cooking, simmering is more effective than violent boiling. The temperature of the water may be slightly raised by covering the kettle. If sugar or salt, or anything to increase its density, is added to water, it takes longer for it to boil, but its boiling temperature is higher. This explains why boiling sirup and boiling salt water are hotter than boiling fresh water. Boiling effects partial destruction or removal of organic and mineral im- purities found in water; hence the importance of boiling the water where such impurities exist. Boiling also ex- pels all the air and the gases which give fresh water its sparkle and vitality; therefore the sooner water is used after it begins to boil, the more satisfactory will be the cooking. Fresh water should be used when the object is to ex- tract the flavor, or soluble parts, as in soups and broths. Salt water should be used when it is desired to retain the flavor and soluble parts, as in most green vegetables. Cold water draws out the starch of vegetables. Boiling water bursts starch grains, and is absorbed by the swelling starch, and softens the cellulose in cereals and vegetables. GOOD COOKING MILK In cookiiig some kinds of food, milk is used instead of water. Milk being thicker than water, less of the steam escapes, and it becomes hot sooner than water, adheres to the pan, and burns easily. At its boiling temperature (214 degrees), the casein contained in the milk is slightly hardened, and its fat rendered more difficult of digestion. By heating milk in a double boiler, these dangers are avoided. The process is a form of steaming. The milk then reaches a temperature of only 196 degrees, and is called scalding milk. STEAMING The process of cooking food over boiling water is termed steaming. It is a very satisfactory and convenient method, without much loss of substance. It takes a longer time than some other ways of cooking, but requires less attention. There are two methods of cooking by steam: (1) In a steamer, which is a covered pan with perforated bottom. The steamer is placed over boiling water, and the steam carries the heat directly to the food. (2) By means of a double boiler. By this method the heat is conveyed from the boiling water, through the inner boiler, to the food. When cooking by steam, the water should boil steadily until the food is done. Watery vegetables are made drier by steaming, and flour mixtures develop a dif- ferent flavor from that which they have when baked. STEWING This is cooking in a small quantity of water at a low temperature for a long time, and is a form of boiling. 10 VEGETAEIAN COOK BOOK The food loses less nutriment when stewed than when rapidly boiled. BAKING Cooking by means of dry heat, as in a close oven, is known as baking. The closely confined heat of the oven develops flavors which are entirely different from those obtained by other forms of cooking. For many kinds of food the baking is as important as the mixing; and every cook should thoroughly understand how to regulate the oven. Nearly all flour mixtures, as bread, cakes, and many kinds of pudding, are more wholesome when baked than when cooked in any other way. BRAIZING This is a combination of stewing and baking. Meat cooked in a closely covered stew-pan, so that it retains its own flavor and the flavors of the vegetables and seasonings put with it, is braized. Dishes thus cooked are highly esteemed. BROILING Broiling, meaning "to burn," is cooking directly over, or in front of, the clear flre, and is the hottest form of cooking. The intense heat, combined with the free action of the air, produces a fine flavor quite unlike that obtained in any other way. Pan broiling is broiling on a hot sur- face instead of over hot coals. SOUPS Cream soups are seasonable at any time, using any- vegetable in its season. Canned goods may be used when the fresh article is not obtainable. Vegetables that are too tough and old to cook in any other way, may be used in soups. A teaspoonful of whipped cream dropped into each plate is very delicious. By a puree is meant a soup thicker than a cream soup. If properly made, cream soups and purees are dainty, de- licious, and nourishing. Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn-starch, sago, or arrowroot, and served with or without fruit, hot, or cold with cracked ice. KINDS OF SOUP Observing these proportions and following the fore- going directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumbers, spinach, pea- nuts, potatoes, corn, Lima beans, cauliflower, beets, toma- toes, salsify, chestnuts, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string-beans, sago, tapioca, barley, carrots, etc. AH vegetables should be cooked very tender in boiling water. Add salt a short time before removing ; if added when the vegetables first start cooking, it tends to harden them, and they therefore (11) 12 VEGETAEIAN COOK BOOK require longer cooking. They may be added to the soup with or without forcing through a colander. Rice and barley may be cooked in a stew-pan, but sago and tapioca should be cooked in a double boiler. If chestnuts are to be used, they should be boiled and mashed. Macaroni, spaghetti, and vermicelli should be broken the desired length before being put into the boiling water. String- beans should be minced before they are added to the soup. VEGETABLE STOCK Boil minced turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain, .and add an equal amount of rich bean broth, with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This stock should be of the consistency of broth when done. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water, that the substance and flavor may be well drawn out. FOUNDATION OF CREAM SOUPS Rub one heaping tablespoon of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups of milk, stirring constantly. When it thickens, add salt, and whatever seasoning and ingredients are desired to make the soup. CROUTONS FOR SOUP Take thin slices of bread, cut them into little squares, and brown to a golden color in a quick oven. SOUPS 13 EGG BALLS FOR SOUP Egg yolks, hard-boiled, 6. Salt, 1 teaspoon. Flour, % tablespoon. Egg yolks, raw, 2. Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving. EGG DUMPLINGS FOR SOUP Milk, 1 cup. Flour. Eggs, 2. Beat the eggs well, add the milk, and as much flour as will make a smooth, rather thick baiter, free from lumps. Drop this batter, a tablespoonful at a time, into the boil- ing soup. NOODLES FOR SOUP Beat one egg till light, add a pinch of salt, and flour enough to make a stiff dough. Roll out very thin ; sprinkle with flour to keep from sticking. Then roll up into a scroll; and beginning at the end, slice into strips as thin as straws. After all are cut, mix them lightly to- gether; and to prevent their sticking together, keep them floured a little till you are ready to drop them into the soup, which should be a few minutes before serving. If boiled too long they go to pieces. 2 — Cook Book 14 VEGETARIAN COOK BOOK VEGETABLE BOUILLON Vegetable soup stock, 2 quarts. Tomatoes, cooked and strained, 2 cups. Bay leaves, 2. Salt, 1 tablespoon. Onions, grated, medium size, 2. Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done. Strain, reheat, and serve. WHITE BEAN SOUP White beans, 1 cup. Onion, medium size, 1. Salt, 1 teaspoon. Water, 2 quarts. Nut butter, 1 tablespoon. Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream will improve this soup. BEAN TAPIOCA SOUP White beans, % cup. Tapioca, y^ cup. Salt. Water, 4 cups. Hot water. Cream. Cook the beans in water till well done; press through a strainer, add tapioca, and cook till clear; add hot water to make of proper consistency ; season with salt and cream ; heat well, and serve. SOUPS 15 LIMA BEAN SOUP Lima bean or brown bean soup may be prepared the same as bean tapioca soup, omitting the tapioca. BEAN AND TOMATO SOUP Beans, boiled, 1 cup. Butter, 1 tablespoon. Rice, cooked, 14 cup. Salt. Tomatoes, stewed, 2 cups. Flour, 1 tablespoon. Boiling water for required consistency. Eub the beans and tomatoes through a sieve; add salt, butter rubbed in flour, cooked rice, and enough boiling water to make the proper consistency; reheat and serve. BEAN BROTH Small white beans, 2 cups. Onion, small. 1. Salt. Celery salt. Butter. "Wash the beans ; add the onion, and cold water enough that when they have cooked three hours there will be six cups of liquid. Strain and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea. CELERY AND TOMATO SOUP Celery, 2 cups. Vegetable stock, 2 cups. Celery salt. Tomatoes, 2 cups. Salt. 16 VEGETAEIAN COOK BOOK Chop the celery rather fine, and cook in a little water till tender, press through a sieve, and add the tomato, salt, and soup stock; heat well, and serve. CREAM CELERY SOUP Celery, stewed, 1 cup. Milk, 1 quart. Broth from the celery, 1 cup. Flour, 1 tablespoon. Butter, 1 tablespoon. Heat the milk, and thicken with the flour. Press the celery through a colander, and add it and the other in- gredients to the milk. Reheat and serve. CREAM RICE SOUP Rice, 2 tablespoons. Milk, 5 cups. Salt. Celery salt. Wash the rice in warm water, and add to the boiling milk; cook until tender, season, and serve. CREAM CORN SOUP Corn, 1 can. Cream or milk, 4 cups. Salt. Grind the corn in vegetable mill, and press through a fine colander; add the cream and salt; heat and serve. CORN SOUP Sweet corn, rubbed fine, 2 cups. Vegetable soup stock, 4 cups. Salt, 1 heaping tablespoon. SOUPS 17 If desired, add more water. Bring to a boil, rub ■ through a colander, reheat and serve. CORN AND TOMATO SOUP Kornlet, ground fine, li^ cups. Tomatoes, strained, 2 cups. Water, 1 cup. Mix thoroughly, season with salt, heat to boiling point, and serve. NUT CHOWDER SOUP Nuttolene or protose, y^ pound. Eggs, hard-boiled, 3. Onions, browned, 3. Sage, 1 teaspoon. Thyme, 1 teaspoon. Bay leaves, 2. Salt, 1 tablespoon. Chop all together till fine, then add to boiling strained tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful ; reheat and serve. RICE AND VEGETABLE SOUP Rice, 1-3 cup. Potato, 1. Carrot, 1. Turnip, 1. Onion, 1. Celery, 2 stalks. Butter, size of walnut. Salt. 18 VEGBTAEIAN COOK BOOK Grind the raw carrot, turnip, onion, and celery, and put with the rice into three quarts of water; salt, boil fifteen minutes, add the ground potatoes and the butter, and cook until done. CEBAM PEA SOUP Peas, 1 can. Eich milk, 1 quart. Flour. Salt. Drain the juice from the peas; press the peas through a colander; add the portion left in the colander to the milk, stir, and press through again ; heat, salt, and thicken. CLEAR TOMATO SOUP Tomatoes, strained, 1 quart. Water, 1 pint. Onion, 1 slice. Salt. Butter. Bay leaf. Place all in a stew-pan, and cook for fifteen minutes; strain, reheat, and serve. TOMATO BISQUE Tomatoes, 1 pint. Flour, 1 tablespoon. Nut butter, 1 tablespoon. Milk, 4 cups. Butter, 1 tablespoon. Salt. Bay leaf, 1. Onion, small, 1. SOUPS 19 Place the butter in a pot ; put in one bay leaf and one small onion, and let it braize till light brown ; add the flour, and stir until well mixed ; then add hot milk, stirring con- stantly to keep smooth. Heat the tomatoes in which has been emulsified the nut butter, and thicken slightly with flour. Beat the tomato and milk together carefully, salt, heat thoroughly, strain, and reheat and serve. PLAIN TOMATO SOUP Tomatoes, strained, 3 cups. Butter, 1 tablespoon. Flour, 1 teaspoon. Salt. Melt the butter in a saucepan, stir the flour in well, and add the tomatoes and stock; let boil five minutes, sea- son, and serve. In place of the stock, barley water, or the broth from peas, beans, rice, etc., may be used. CREAM OF TOMATO SOUP Tomatoes, 2 cups. Rich milk, 1 cup. Flour. Salt. Heat the milk and tomatoes in separate double boilers, and thicken both with flour to consistency desired for soup ; cook about five minutes; pour half of the thickened milk in a round-bottomed dish, and beat constantly while add- ing slowly the thickened tomato ; then add, while still beat- ing, the remainder of the milk ; salt and serve. If skimmed milk is used, add butter before serving. 20 VEGETARIAN COOK BOOK TOMATO VERMICELLI SOUP Tomatoes, strained, 3 cups. Vermicelli, y^, cup. Water, 2 cups. Cook the vermicelli in the tomatoes till done, and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup. Macaroni, spaghetti, or alphabet letter may be used instead of vermicelli. LENTIL AND TOMATO SOUP Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoon. Salt. Onion, 1. Tomatoes, stewed, 2 cups. Flour, browned, 1 tablespoon. Stew the lentils and the onion in water one hour; add stewed tomatoes, nut butter, and browned flour ; bring to a brisk boil, season with salt, press through a colander, reheat, and serve. GERMAN LENTIL SOUP Lentils, % cup. Carrot, a few slices. Nut butter, 1 tablespoon. Celery, one sprig, or a little celery salt. Salt. Water, 4 cups. Turnip, a few slices. Apple sauce, I/2 cup. Onion, 1. SOUPS 21 Boil the lentils in the water with the onion, carrot, turnips, and celery; boil gently about one and one half hours; put through a sieve, and return to soup kettle; add nut butter and apple sauce; bring to a boil, salt, and serve. If necessary, add a little boiling water or rich milk to thin the soup. MOCK CHICKEN SOUP Butter, ^4: cup. Onion, small size, 1. Celery stalk, 1. Milk, li/i quarts. Egg, 1. Flour, 2 tablespoons. Parsley, chopped fine, 1 teaspoon. Nuttolene, 3 tablespoons. Flour. Put the butter in a saucepan with the onion, parsley, and celery; cook it to a golden brown color. Stir the flour in, and cook until brown, being careful not to scorch. Pour in the milk boiling hot, and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes ; salt and serve. 22 VEaETAEIAN COOK BOOK VEGETABLE OYSTER SOUP Vegetable oysters, 1 quart. Milk, 1 quart. "Water, 2 quarts. Flour, 4 tablespoons. Butter. Salt. Slice the vegetable oysters very thin, and cook in the water until tender; thicken with a little of the flour, also thicken the milk which has been heated. Add the thick- ened milk to the vegetable oysters, season with butter and salt, and serve. OKRA SOUP Okra, 1 pint can. Tomatoes, strained, 1 quart. Water, 1 pint. Salt. Put the okra into the strained tomatoes, and stew for fifteen minutes; force through a colander, and add water and salt; reheat and serve. PLAIN VEGETABLE SOUP Water, 6 cups. Tomatoes, strained, 2 cups. Carrot, 1. Potato, 1. Turnip, 1. Onions, 2. Celery stalk, 1. Shave the vegetables to fine shreds, add to water and tomatoes, and cook moderately for two hours. Season with SOUPS 23 sage or thyme, salt to taste, and add a little chopped parsley just before serving. JULIENNE SOUP Fresh peas, 1-3 cup. Potatoes, chopped, % cup. Tomato, i/4 cup. Broth, 1 quart. Carrots, cut in dice, % cup. Turnips, chopped, 1-3 cup. Onion, miaced, 1. Parsley, chopped. Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. "When all are done, mix together, and add the broth from beans, barley, or vegetable stock, salt, tomato, and parsley ; reheat and serve. The water the vegetables are cooked in should be used in the soup. WHITE SWISS SOUP Rice, % cup. Onion, small, 1. Rich milk, li^ cups. Flour, y^ teaspoon. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt. Boil the rice in water, and add the onion and potato. When the vegetables are well done, add the rich milk, and bring to a boil. Beat well the yolk of the egg with 24 VEaETAEIAN COOK BOOK the flour, and stir in the boiling soup. Let it boil, season with salt, rub through a sieve, reheat, and serve. CREAM POTATO SOUP Milk or cream, 1 quart. Potatoes, mashed, 3 cups. Salt. A palatable soup may be made very quickly by adding hot milk to mashed potatoes in the proportion given above. This may be seasoned with celery salt, onion, or otherwise, according to taste. FAMILY FAVORITE Soup stock, 3 cups. Sliced okra, 1 pod. Salt. Tomatoes, stewed, 14 cup. "Water, 1 cup. Mix all together, and boil one hour ; strain, reheat, and serve. FRUIT SOUP Strawberry or other juice, 1 cup. Pineapple juice, 1 cup. Lemon juice, 1 tablespoon. Sago, 1 tablespoon. Sugar, 1 tablespoon. With the strawberry or other juice cook the sago in double boiler; add the pineapple and lemon juice and sugar; cool, and serve in sherbet cups with chipped ice. ENTREES MOCK WHITEFISH Farina or cream of wheat, 1-3 cup. Butter, 1 scant teaspoon. Mace, 14 teaspoon. Salt to taste. Milk, 1 cup. Onion, grated, 1 tablespoon. Potatoes, mashed, 3 cups. Heat the milk to boiling, stir in the farina or cream of wheat, butter, onion, mace, and salt. Have the potatoes ready, freshly cooked and mashed; while hot, add the farina mixture, stir, and put into a pan to cool. Let stand at least twelve hours. Cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley or butter sauce. FILLETS OF VEGETARIAN SALMON Milk, 11/2 cups. Farina, 1^ cup. Tomatoes, cooked and strained, y^ cup. Egg, 1. Salt to taste. Nuttolene or nut loaf, ^/^ cup. Eggplant, boiled and mashed, iy<^ cups. Bread crumbs, fine and dry, 1 cup. Color, vegetable red enough to make salmon color. (25) 26 VBaETAMAN COOK BOOK Cook and mash the eggplant, stir the nuttolene or nut loaf to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in double boiler; when scalding hot, add the farina and bread crumbs. Mix thoroughly, and let cook fifteen or twenty minutes. Remove from the range, stir in the raw egg and the color, mixing till the color is perfectly blended. Turn into a deep pan to cool; should be about two inches deep. When cold, cut into slices, egg, crumb," and bake. Serve with parsley sauce. The addition of a small por- tion of grated onion and a teaspoon of lemon juice may improve this for some. VEGETARIAN TAMALES Nuttolene or nut loaf, ^4 pound. Protose, 14 pound. Hominy, 1 pint. Onion, 14. Celery, minced, 1^ cup. Oil, 1/4 cup. Olives, 1 cup. Tomatoes, strained, 1 pint. Flour, 21^ tablespoons. Salt. Cook the minced onion and celery in the oil until brown; then add the flour, and next the hot strained to- matoes. "When well cooked, put in minced seeded olives, and the other ingredients, after they have been forced through a fine colander. Mix well, and set aside to cool and give the flavors time to blend well. Fill custard cups with this mixture, and bake. ENTREES 27 VEGETARIAN HAMBURGER STEAK Protose or nut cero, 1 pound. Sage, 1/^ teaspoon. Eggs, 2. Nuttolene, i/^ pound. Onion, grated, 1 tablespoon. Mix thoroughly, form into patties, and brown in a hot oven. Serve with tomato sauce. VEGETARIAN SAUSAGE Boiled rice, 3 cups. Onion, grated, 1. Protose, 1 pound. Salt, iy2 teaspoons. Oil, 3 tablespoons. Sage, 3 teaspoons. Egg, 1. Form into patties, roll in gluten or browned flour, put a small piece of butter on top of each, and brown in the oven. NEW ENGLAND BOILED DINNER Potatoes, 4% cups. Turnips, 1 cup. Onions, 2 cups. Carrots, 1% cups. Cabbage, 2% cups. Cut the potatoes, carrots, and turnips in three-quarter- inch cubes; slice the onions, and cut the cabbage into pieces about one and one half inches square. Boil the potatoes and onions together. The carrots and turnips may 28 VEGETAEIAN COOK BOOK also be cooked together in salted water. The cabbage may either be cooked separately or be added to the carrots and turnips when they are partially cooked. When all are done, mix together, and serve with slices of protose or other nut food that has been braized in a tomato or brown sauce. BAKED EGGPLANT A LA CEEME Eggplant, 6 slices. Milk, 3 cups. Butter. Bread crumbs, toasted, y^, cup. Salt, 2 teaspoons. Peel the eggplant, and cut in slices about three fourths of an inch thick. Place slices in a pan, and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk, add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk. BAKED STUFFED TOMATOES Tomatoes, medium size, 6. Protose, chopped, i/^ pound. Sage, % teaspoon. Parsley, chopped. Bread crumbs, toasted, % cup. Onion, chopped, 1 tablespoon. Salt, 1 teaspoon. Take out the inside of the tomatoes, and mix with this the bread crumbs. Then add the other ingredients, and fill, the tomatoes, piling mixture up on top. Place a small ENTBEES 29 piece of butter on each, and bake in a hot oven, until the tomatoes are cooked. When nearly done, sprinkle chopped parsley over the top. POTATO CHOWDER, PLAIN Potatoes, diced, 2 quarts. Onion, sliced, 1. Celery, minced, I/2 cup. Parsley, minced, 2 tablespoons. Cream sauce, 1 pint. Salt. Place all in layers in a granite pan, adding a little salt with each layer. Cover with hot water, and cook under cover, in oven, until tender; then add a pint of cream sauce, and serve. CORN CHOWDER Milk, 2 quarts. Corn, 1 can. Potatoes, diced, 2 cups. Onion, grated, 14 teaspoon. Butter, size of walnut. Flour, 3 tablespoons. Salt. Put the butter into the milk, and heat ; thicken with the flour, braided smooth with a little cold milk; add the onion, salt, corn, and potatoes; pour into a granite pan, and bake under cover until the potatoes are tender. ESCALLOPED CORN Com, 2 cans. Tomatoes, 6. Tomato sauce, li/^ cups. Salt. 3 — Cook Book 30 VEGETARIAN COOK BOOK Grind the corn, and place a layer of it on the bottom of a granite pan; on this slice the peeled tomatoes. Now cover with the remainder of the corn, and then with the tomato sauce J sprinkle with bread crumbs; bake. BAKED COEN Corn, 1 can. Egg, 1. Oil, 1^ cup. Milk, % cup. Flour, l^ cup. Bread crumbs, % cup. Salt. Braid the flour with a portion of milk, beat the egg, mix all together, and bake until well set and browned. GEEEN CORN NUT PIE Corn,' ground, 2 cans. Rich milk, 1 cup. Flour. Eggs, beaten, 2. Salt to taste. Onion, minced, 1. Celery, chopped, l^ cup. Oil or butter. Water, 1 cup. Tomatoes, strained, % cup. Nuttolene or protose, minced, % cup. Mix the corn, the milk, three fourths of a cup of flour, the beaten eggs, and the salt. Braize the celery and onion in a little butter or oil, and add to them two table- spoons of flour, and the water, tomatoes, and minced nut- ENTREES 31 tolene or protose. Oil a baking pan, and cover the bottom with one half of the corn mixture ; then put in the nut food mixture and on top put the remainder of the corn. Bake till nicely browned. VEGETABLE OYSTER PIE Vegetable oysters, 1 quart. Potatoes, 1 cup. Cream sauce, 2^^ cups. Pie paste sufficient to cover. Parsley, chopped, 1 teaspoon. Parsnips, 1 cup. Salt. Boil the vegetables separately until tender; then mix with the other ingredients, and put in a shallow baking pan. Cover with the pie paste, and bake a light brown. Serve hot. FISH PIE (Vegetarian) Macaroni, 2 cups. Onion, 1. Cream sauce, 2 cups. Salt to taste. Eggs, 3. Parsley, chopped fine, 1 teaspoon. Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onion grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato chilli sauce. 32 TEGETAEIAN COOK BOOK MOCK CHICKEN PIE Potatoes, boiled, 4 cups. Nuttolene or nut loaf, y^ pound. Eggs, 3. Pie crust. Protose or nut cero, ^2 pouiid. Milk, 1 cup. Onion and parsley, chopped. Nut gravy. Substitute milk for tomatoes in the nut gravy. Put into an oiled baking pan a layer of the thinly sliced boiled potato, and over this a layer of nuttolene or nut loaf cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose or nut cero. Pour the gravy over this, put the sliced hard-boiled eggs over all, and let set five minutes. Cover all with pie crust, and bake till done. BAKED POTPIE Protose or nut cero, 1 pound. Carrots, li/^ cups. Tomato, strained, 1 cup. Thyme. ' Potatoes, 2 cups. Onion, minced, y^ cup. Parsley, chopped. Cook the carrots about one hour, then add potatoes, onion, protose or nut cero, and a little chopped parsley. Simmer in just enough water to keep from burning until, potatoes are done. Season with thyme and salt to taste. Add the strained tomato, put in an oiled pan, and cover EKTEEES 33 with a rich pie paste. Bake thirty to forty minutes in a moderate oven. NUT AND VEGETABLE PIE Onion, minced, 1 cup. Parsley, minced, i/^ cup. Oil, 4 tablespoons. Carrots, mashed, 2 cups. Potatoes, mashed, 2 cups. Nut food, 1/^ pound. Eggs, 2. Brown the onion and parsley in the oil, and add the other ingredients. Salt to taste, and put in oiled pan. Pour over these a mixture made by beating one egg in one cup of milk, and bake in a moderate oven till it is nicely browned. TOMATO PIE Tomatoes, 6. Parsley, chopped. Salt. Cooking oil, 3 tablespoons. Pie paste. Peel and slice the tomatoes, and place in a small baking pan. On top of this put some chopped parsley, a pinch of salt, and cooking oil. Cover with thin pie paste, and bake. EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. Break an egg into bowl or deep saucepan, and break up with a fork; add a tablespoonful of hot water, milk, 34 VEGETAEIAN COOK BOOK or cream to soften the albumen of the egg, and mix, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake. MOCK CHICKEN CROQUETTES Corn, 11/^ cans. Walnuts, chopped, 14 cup. Bread crumbs. Lemon juice, 2 tablespoons. Cream, 1 cup. Eggs, 3. Salt. Grind the com, and mix all together ; form into desired shape; roll in bread crumbs, and bake. CHICKEN CROQUETTES Potatoes, mashed, i^ cup. Bread crumbs, toasted, 2-3 cup. Nut butter, 14 cup. Egg, hard-boiled, chopped fine, 1. Onion, browned, 14 cup. Sage, 1 teaspoon. Hot water, % cup. Walnuts, chopped, 14 cup. Nuttolene, minced, 2 tablespoons. Egg, beaten, 1. Rice, boiled, 1 cup. Salt, 3 teaspoons. Mix all together, and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake. ENTREES 35 NUT AND RICE CROQUETTES Nut cero, 1 cup. Rice, cooked, 2 cups. Eggs, 2. Salt. Sage. Onions, grated. Mix all the ingredients well, form into desired shape, roll in bread crumbs and egg, and bake until nicely browned. DRIED PEA CROQUETTES Dried peas, li/^ cups. Egg, 1. Salt. Oil, 2 teaspoons. Bread crumbs. Soak the peas overnight. "Wash, and cook in boiling water until tender. Drain, press through a colander, and salt. Mix thoroughly with other ingredients, and form into small rolls about three inches long, dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce. BEAN CROQUETTES Navy beans, 1 cup. Oil, 1 tablespoon. Bread crumbs. Salt, 1 level teaspoon. Egg, beaten, 1. 36 VEGETAEIAN COOK BOOK Soak the beans overnight, drain, and cook in fresh boil- ing water until tender, or about an hour. Drain, press through a colander, add salt and oil. Mix thoroughly, and roll into cylinder-shaped croquettes, dip into beaten egg, roll in bread crumbs, and bake in moderate oven. Serve with tomato sauce. SWEET POTATO CEOQUETTES Sweet potatoes, cooked, 2 cups. Bread crumbs, 1 cup. Eggs, 2. Cream, i^ cup. Salt. Mix all the ingredients well, form into desired shape, roll in bread crumbs, and bake. POTATO CROQUETTES Potatoes, steamed, 1 quart. Eggs, hard-boiled, 2. Flour. Cream, % cup. Salt. Onion, grated. Mash the fresh steamed potatoes, add salt and cream, then the grated onion and minced hard-boiled eggs. Next add flour or gluten in sufficient quantity to form into shape. Bake in a slow oven until nicely browned. ENTREES 37 WALNUT LENTIL PATTIES Lentils, cooked, 2 cups. Eggs, 2. Walnuts, chopped, % cup. Granola or bread crumbs. Rub the lentils through a colander, and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola, form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy. WALNUT LENTILS Lentils, 1% cups. Walnuts, 1 cup. Butter. Cook the lentils in six cups of water until they are quite tender and the water is almost dried away. Then press them through a soup strainer. Grind the walnut meats, and put with the lentils. Add a little butter, and salt to taste. LENTIL HASH Lentils, cooked, li/^ cups. Potatoes, cold boiled or baked, minced, 2 cups. Salt. Onion, minced, 1 tablespoon. Flour, 2 tablespoons. Oil, 4 tablespoons. Heat the onions in oil, add flour, and cook; put into one and a half cups of hot water, season with salt, and put with the lentils and potatoes. Turn the whole into a bake pan, add a few small pieces of butter, and bake slowly. 38 VEGETARIAN COOK BOOK EICE MOLD WITH FRUIT COMPOTE Rice, 1 cup. Milk, 1/^ cup. Lemon or vanilla flavoring. Egg, 1. Sugar, 2 tablespoons. Fruit, stewed. "Wash the rice clean, and boil in sufficient water until done. Drain the water off well. Add, while hot, a custard made of egg, milk, and sugar. Flavor with lemon or vanilla. Cook until set. Form into molds, and serve with stewed prunes, peaches, or any other kind of fruit. RICE AND BANANA COMPOTE Rice, % cup. Milk, 3 cups. Vanilla. Bananas, 6. Sugar. Bring the milk to a boil, thicken with a teaspoonful of corn-starch or flour, and add sugar to taste. Simmer the bananas in this sauce for half an hour, press through a sieve, and season with vanilla. Rice foe Bananas: Cook the rice in two and one fourth cups of water in a double boiler till done. The rice should be soft and each grain standing out separate when done. Make a layer of the rice, and serve the bananas on it. ENTEEES . 39 MOCK CHICKEN RISSOLES Protose or nut eero, % pound. Nuttolene or nut loaf, i^ pound. Milk, y^ cup. Bread crumbs. Flour, 1 tablespoon. Butter, 14 cup. Salt. Eggs, 2. Put the butter into a saucepan; when hot, stir in the flour, and brown; add the hot milk and salt, and let cook a few minutes. Remove from the stove, and when cool, work in the eggs one at a time. Chop the nut food fine, and add it, and bread crumbs enough that the mixture will not spread. Roll out pie paste as for pies, cutting into ob- long pieces about two and one half by five inches. Place on one end of this a spoonful of the filling; moisten the edges of the pie paste, and fold together over the filling; then cut in the form of a half circle. "With the finger press the cut edges closely together. Bake, and serve with jelly sauce. Lentil puree, rice, or other ingredients may be used instead of the nut food. The filling may also be seasoned with sage or grated onion. VEGETARIAN BEEFSTEAK Lentils, cooked, 1 pint. Bread crumbs, coarse, 3 cups. Oil, 14 cup. Sage. Cream, % cup. Salt. 40 VEGETAEIAN COOK BOOK Add the oil, salt, sage, and cream to the bread crumbs, and allow to soak for a few minutes; mix well with the sifted lentils, and steam for two hours or more. Allow to cool, then slice, and brown in an oiled pan. MOCK TURKEY WITH DRESSING German lentils, 1 cup. Walnut meats, chopped, y^, cup. Milk, 1 cup. Salt. Celery salt. Granola or bread crumbs. Onion, minced, y^ cup. Celery, chopped, 1 cup. Eggs, 2. Sage. Bread, sliced. 1. Thoroughly wash the lentils, boil slowly until tender, and run through a colander. Add the walnut meats, one egg, and the minced onion browned with the chopped cel- ery in a little oil. Add salt and sage to taste". Thicken with granola or bread crumbs. 2. Dip thin slices of bread in a mixture of one egg and a cup of milk; or thin slices of nuttolene or nut loaf may be used instead. Make alternate layers of 1 and 2. DRESSING NO. 1 Stale bread, l^ loaf. Cold milk, 2 cups. Eggs, 1 or 2. Butter, 1 tablespoon. ENTEBES 41 Crumb the bread, and soak in the milk. If the bread does not take up most of the milk, pour off some of it. Stir in beaten egg, and season with salt, sage, butter, and onions. Serve with cranberry sauce. DRESSING NO. 2 Onions, large, 2. Stale bread, crumbed, 1 cup. Milk, % cup. Sage, 1 tablespoon. Eggs, beaten, 2. Parsley, chopped, 2 tablespoons. Butter, 14 cup. Salt to taste. Peel and parboil the onions. Drain, and chop fine. Soak the bread crumbs in the milk, then mix all the ingre- dients together. Bake until set. Serve a slice of roast with a spoonful of dressing on one end and cranberry sauce on the other. OLIVE PATTIES Olives, minced, 1 cup. Stale bread, % loaf. Eggs, 4. Onion, grated. Sage. Milk. Soak the bread in milk until well saturated; then squeeze out with the hand, and add the bread to the beaten egg yolks, olives, onion, and sage; mix well, form into shape, roll in bread crumbs, and bake. 42 VEGETAEIAN COOK BOOK OLIVE AND POTATO PATTIES Potatoes, mashed, 2 cups. Egg, 1. Olives, minced, 2 tablespoons. Gluten. Beat egg into hot mashed potatoes, add the olives, and enough gluten that the mixture can be molded. Bake in a quick oven to a light brown. OLIVE AND NUT RAREBIT Olives, 1^ cup. Nuttolene, 14 pound. Protose or nut cero, 14 pound. Onion, grated. Sage. Salt. Bread. Egg, 1. Seed the olives, and mince with the protose or nut cero and nuttolene. Add the sage, grated onion, and salt, and mix well. Proceed as for making sandwiches. Trim the edges, cut in two in the center, drop in beaten egg, and cook as for cutlets. OLIVE FILLETS Olives, y^ cup. Nuttolene or nut loaf, 14 pound. Protose, ^ pound. Onion, grated. Sage. Salt. Bread. Brown gravy. ENTEEES 43 Mince the nuttolene or nut loaf, protose, and seeded olives, and add the salt, sage, and grated onion. Mix well, and spread on thin slices of bread, cover with a second slice as for a sandwich, trim off the crusts, and cut through the center. Put a small amount of gravy in a granite pan, and place the prepared sandwiches therein, leaving an inch or so between them. Cover with the re- mainder of the gravy, and bake for twenty minutes. LENTIL FRITTERS Lentils, 1 cup. Rich milk, 14 cup. Egg, 1. Butter, 1 tablespoon. Flour, % cup. Cook the lentils until tender, drain, and press through a colander. Put with these the milk, butter, flour, salt, and beaten yolk, mix thoroughly, and add the stifHy beaten white. Drop in spoonfuls on oiled griddle, and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce. RICE AND EGG SCRAMBLE Rice, cooked, 2 cups. Eggs, 4. Milk, 4 cups. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot. 44 VEGETARIAN COOK BOOK SPANISH RICE Rice, 1 cup. Bay leaf, 1. Celery, minced, 1 stalk. Tomatoes, 2 cups. Onion, minced, small, 1, Oil, 2 tablespoons. Flour, 2 tablespoons. Salt. Boil the rice until about two thirds done, drain, and finish cooking in the following sauce: Sauce : Put in a saucepan the oil, celery, onion, and bay leaf ; set over the fire, and stir occasionally to prevent burning, until brown. Then add the flour, and stir till brown. Pour in the tomatoes, let cook a few minutes, strain, and add to the rice. This sauce may be prepared by cooking the other ingre- dients in the tomatoes, and thickening with the flour braided in a little water. LENTIL ROAST Lentils, iy2 cups. Butter, 1 tablespoon. Granola, 1 cup. Eggs, 2. Onion, small, 1. Walnuts, ground, 1 cup. Salt. Cook the lentils in sufQcient water to prevent burning. When tender, add the sliced onion, butter, and salt to taste. ENTREES 45 Cook for twenty-five to thirty minutes longer with the pot closely covered. Eemove from fire, drain, press through a colander, and put with the granola or bread crumbs, ground wal- nuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes, or until nicely browned. NUT AND POTATO ROAST Raw potato, large, 1. "Walnut meats, 1 cup. Bread crumbs, 1% cups. Eggs, 2. Butter, size of walnut. Onion, small, 1. Hot water, 1 cup. Salt. Tomatoes, strained, 1 pint. Grind the walnut meats, onion, and raw potato through a vegetable' mill, and mix with the hot water, bread crumbs, eggs, butter, and salt. Make a layer in the center of a granite pan, and pour over the hot strained tomatoes. Bake in a medium oven for one hour, basting occasionally with the tomato. If it is liable to burn on top, it should be covered. SCOTCH PEA LOAF Scotch pea pulp, 1^ cups. Egg, 1. Thyme or sage. Nut food, 1/^ pound. Butter, 2 teaspoons. 4— Cook Book 46 VEGETAEIAN COOK BOOK Stir together; thicken with toasted bread crumbs or granola; bake. BEAN AND NUT LOAF White beans, 1 cup. Onion, 14 cup. Sage. Bread crumbs, toasted, or granola. Walnuts, chopped, 1 cup. Egg, 1. Salt. Thoroughly wash the beans, and soak overnight. Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan, and bake. Serve with gravy. MOCK VEAL LOAF Nuttolene or nut loaf, 14 pound. Protose, minced, l^ pound. Egg, well beaten, 1. Milk, 1/4 cup. Sage, 14 teaspoon. Butter, size of an egg. Onion, small, braized in the butter, 1. Cracker or zwieback crumbs enough to make a stiff mixture. Mix all together, salt to taste, and bake in a deep bread- pan. Garnish with parsley or young celery hearts. ENTEEES 47 HAMBUEGBR LOAF Lentils, raw, 1 cup. Protose or nut cero, % pound. Cooking oil, 2 tablespoons. Salt. Onion, chopped, % cup. Eggs, 5. Bread crumbs. Cook the lentils until tender, then simmer as dry as possible, and put through a colander. Brown the onions in oil, and add to the lentils, together with the protose or nut cero, and two raw eggs. Salt to taste, and mix in enough bread crumbs that it will mold nicely. Have the three remaining eggs boiled hard, and the shells removed. Put one half the loaf mixture into a bread-pan; then put the three hard-boiled eggs in a row through the center, and cover with the remaining mixture. Press down gently, and bake. Serve with sauce imperial. BOILED MACARONI, PLAIN Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling,, and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce. 48 VEGETARIAN COOK BOOK CREAMED MACABONI Macaroni, 1 cup. Rich milk, 2 cups. Flour, 2 large tablespoons. Salt. Butter. Boil the macaroni, and put into a gravy made of the milk, flour, butter, and salt. Mix well, and serve. MACARONI IN CREAM Macaroni, ly^ cups. Milk, 4 cups. Egg yolk, 1. Cream, 1 cup. Cook the macaroni in plenty of boiling water until done. Turn off the water, and wash the macaroni by pouring two or three quarts of cold water over it. Re- turn the macaroni to the saucepan, and put with it the boiling milk ; then remove to a cooler part of the stove, and cook for thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot, to mix the egg with the macaroni. Stir as little as possible. Salt to taste. EGG MACARONI Macaroni, 1^ cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and wash with cold ENTREES 49 water. Put into a baking dish ; sprinkle over it the hard- boiled eggs chopped fine; stir in the cream gravy, made from rich milk ; sprinkle with bread crumbs, and bake until nicely browned. MACARONI WITH EGG SAUCE Macaroni, 2 cups. Milk, 3 cups. Granola. Eggs, 4. Salt, 1 tablespoon. Break the macaroni into inch lengths, and boil in salted water thirty to thirty-five minutes. Drain, and turn into a deep pan. Pour over this a custard made of the milk, beaten eggs, and salt. Sprinkle with granola, and bake in a moderate oven thirty minutes. MACARONI AND CORN Macaroni, cooked, 1 pint. Corn, 1 can. Cream, 1 cup. Salt. Grind the corn, and add to the cream and cooked macaroni; salt to taste, and pour into a granite pan, sprinkle with bread crumbs, and bake. MACARONI AND KORNLET Macaroni, raw, 1 cup. Cream or rich milk, % cup. Komlet, % cup. Salt to taste. 50 VEGETAEIAN COOK BOOK Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and add the kornlet, cream, and salt. Mix thoroughly, spread in a baking pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too* moist when done. MACARONI WITH CREAM TOMATO SAUCE Macaroni, raw, 1 cup. Flour, 1 tablespoon. Cream, l^ cup. Tomatoes, stewed and strained, 2 cups. Salt to taste. Break the macaroni into one-inch lengths, and boil in salted water till thoroughly done. Boil the tomatoes, and thicken with flour rubbed smooth in a little water. Add the cream, which should be hot; and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred. MACARONI WITH GRANOLA Macaroni, raw, 2 cups. Granola, % cup. Salt to taste. Cream sauce, 2^^ cups. Butter, 1 tablespoon. Cook the macaroni till tender, drain,. put one half in a baking pan, sprinkle on this one half of the granola, and cover with one half of the gravy. Repeat with the re- mainder, making two layers. Bake until nicely browned. ENTEEES 51 MACARONI CROQUETTES Macaroni, raw, 2 cups. Butter, 1 tablespoon. Egg yolks, 2. Milk, 1 cup. Flour, 2 tablespoons. Salt to taste. Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk ; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into flat pan, and let cool. When cold put with it sufficient bread crumbs to form into croquettes ; egg, crumb, and bake. MACARONI NEAPOLITAINE Brown gravy, 3 cups. Protose, diced, % pound. Macaroni, raw, 1 cup. Salt to taste. Cook the macaroni, drain, and add the rest of the in- gredients. Let simmer thirty minutes. Serve. MACARONI A L'lTALIENNE Macaroni, raw, 1 cup. Corn-meal, 2 tablespoons. Onion, grated, 2 tablespoons. Salt to taste. Milk or cream, 2 cups. Tomatoes, cooked and strained, 1 cup. 52 VBGETABIAN COOK BOOK Break the macaroni into one-inch lengths ; boil in salted water till done ; drain. Boil the milk, and thicken with the corn-meal. When thoroughly cooked, add the tomatoes, onion, and salt. Pour this dressing over the macaroni, and serve hot. MACARONI DUMPLINGS Macaroni, cooked, 1 cup. Egg yolks, 3. Onion, grated. Sage. Salt. Press the macaroni through a fine colander; add the egg yolks, onion, sage, and salt; and drop from a spoon into boiling broth. Serve in the broth or with gravy. MACARONI AND CHEESE, VEGETARIAN STYLE Macaroni, cooked, 2^^ cups. Egg sauce, 1 cup. Sour cream, % cup. Bread crumbs. Break the macaroni into inch lengths, and boil in salted water until tender. Drain, and mix in a few bread crumbs. Add the sour cream, or thick sour milk, and about one cup of egg sauce. (See egg sauce recipe, page 49.) Pour in a granite baking pan, and sprinkle with bread crumbs. Season to taste, and bake. TOMATO MACARONI Macaroni, 2 cups. Tomatoes, strained, 2 cups. Flour, 2 teaspoons. Butter, 1 tablespoon. ENTREES 53 Boil macaroni in sufficient water until tender; empty into a colander, and pour cold water over it; drain, and add to a tomato sauce made of the hot strained tomatoes, flour, and butter. Cook five minutes, salt, and serve. MACARONI BAKED WITH PROTOSB Macaroni, not cooked, iy2 cups. Oil, 1 tablespoon. Flour, 1-3 cup. Salt. Protose, minced, 1 cup. Onion, medium size, minced, 1. Milk, 2 cups. Break the macaroni into one-inch lengths, and drop into boiling water, previously salted ; boil from one half to three quarters of an hour; then turn into a colander, and pour cold water over it. Drain, and turn into a baking pan. Sauce: Put the onion into a stew-pan with the oil, and braize till nicely browned ; then add the flour, and stir until brown. Next add the milk, then the protose. Season with salt. Pour this sauce over the macaroni, and sprinkle with bread crumbs. Bake in a moderate oven till brown. MACARONI WITH EGGPLANT Eggplant, mashed, 2 cups. Eggs, 2. Tomatoes, strained, 2 cups. Sage. Butter. Salt. Macaroni, cooked, 1^ cups. Bread crumbs. 54 VEGETARIAN COOK BOOK Beat the eggs, and put with the tomatoes and egg- plant; season with butter, salt, and sage. Add the maca- roni, and enough bread crumbs to thicken properly. Bake in a granite pan until well set and nicely browned. MACARONI CUTLETS Macaroni, raw, 1 cup. Flour, 2 heaping tablespoons. Protose, minced, 1 cup. Salt to taste. Milk, 1 cup. Egg, 1. Bread crumbs. Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk, and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the maca- roni, protose, and salt, and make stiff with the bread crumbs. Form into cutlets of any shape desired. Put into an oiled pan, and bake till nicely browned. Serve with tomato or cream sauce. VERMICELLI Vermicelli is prepared from the same dough as are maca- roni and spaghetti. However, being thinner, it will cook quicker. For its use, see recipes for macaroni. VERMICELLI NUT PIE Nuttolene, % pound. Vermicelli, 2 cups. Salt. Rich milk, 4 cups. Eggs, 2. ENTREES 55 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 cold water over it in the strainer. When it is well drained, line the bottom of a pie dish with one half of it. Pour over this the puree of nuttolene, and cover with the other half of the vermicelli. Make a custard of two eggs, two cups of milk, and a teaspoonful of salt. Turn this custard over the pie, making several incisions with a spoon, to permit the custard to run through. Sprinkle a few bread crumbs over the whole, and bake in a quick oven thirty minutes.' Serve with or without sauce. SPAGHETTI Spaghetti or vermicelli can in most cases be substituted for macaroni in the recipes given in this book. SPAGHETTI IN TOMATO SAUCE Spaghetti, broken, 2 cups. Flour, 2 tablespoons. Tomatoes, 4 cups. Break the spaghetti into small pieces, and boil until well done.' Pour over this tomato sauce, made as follows: Mix flour and oil, add hot tomatoes, and salt to taste. Let boil. NOODLES Butter, 1 tablespoon. Salt, i/i teaspoon. • Eggs, 2. Flour, to make a very stiff dough. 56 VEGETARIAN COOK BOOK Whip the eggs 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 stick- ing, and roll up crosswise into a long roll. Then with a sharp knife cut into very thin slices, and drop into boiling salted water. Cook about twenty minutes. Drain, pour the melted butter over, and serve hot. PROTOSE OR NUT CERO Protose or nut cero may be served cold, sliced, with jelly, sliced lemon, vegetarian chilli sauce, or mayonnaise; or it may be mashed, or pressed through a colander, and mixed with lemon juice, minced parsley, sage, celery salt, or grated onion, and formed in desired shape, and served with the above garnishes without being cooked. ROAST OP PROTOSE Protose, 1 pound. Tomatoes, strained, % cup. Onion, chopped, 1. Nut butter, 2 tablespoons. Flour, browned, 2 tablespoons. Sage. Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking pan, letting the first piece lean against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion and a little powdered sage, and pour over it a nut cream made of two heaping tablespoon- fuls of nut butter emulsified in enough hot water to cover ENTBEES 57 the protose. Add to the whole the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery- salt may be used if desired. Cover and bake till the gravy- is thick and brown. PROTOSE WITH BROWNED POTATOES Peel the potatoes, and cut into slices three fourths of an inch thick. Cut protose in strips of the same thickness. Place in a pan alternate layers of the potatoes and protose, and pour over them vegetable stock sufficient to cover. Bake in the oven till the potatoes are done and nicely browned. NUT FRICASSEE WITH BROWNED SWEET POTATOES Cut some nut food into half-inch cubes, and pour over it thick brown or white gravy sufficient to cover well. Let this simmer about one hour. Peel the potatoes, and steam or boil until tender but not overdone. Put them in a baking dish with a little butter or olive oil; salt, and bake in a quick oven until nicely browned. Serve with the fricassee. NUT CERO AU GRATIN Nut cero, 1 pound. Tomato sauce, 1 pint. Onion, grated, if desired. Bread crumbs. Salt. 58 VEGETARIAN COOK BOOK Mince the nut cero, and place in a granite pan; pour over it the thick tomato sauce; add salt and onion if de- sired; sprinkle with bread crumbs, and bake, PEOTOSE PATTIES, PLAIN Protose, 1 pound. Salt. Cream, 3 tablespoons. Eggs, 2. Bread crumbs. Thoroughly crush the protose, and mix with the salt and one egg. Form into patties. Roll in egg and cream, then in bread crumbs. Bake in greased pan till lightly browned. If desired, the crumbs may be slightly mois- tened with cream. FRIJOLES WITH NUT CERO MBXICANO Red beans, y^ cup. Brown gravy, 1 cup. Nut cero, diced, 14 pound. Tomatoes, strained, 1 cup. Salt. Cook the beans in just enough water to prevent scorch- ing. When done, have ready a brown gravy, to which add the tomatoes and salt, and pour over the beans, together with the nut cero, and let simmer for an hour or more. PROTOSE STEAK Split a pound of protose in two lengthwise, and cut into as many slices as needed. Broil in a pan and serve with brown sauce. ENTREES 59 PKOTOSE STEAK A LA TARTARE Protose, minced, 1 pound. Butter, 1 tablespoon. Mayonnaise, 3 tablespoons. Onion, 1. Eggs, 6. Olives and onion mixed to garnish. Put the butter in a saucepan, and set on the range. When hot, add the onion, and cook until brown. With this mix the minced protose, and a pinch of salt. Form into balls, making a depression in each ball, and drop an egg yolk into each depression. Bake until the eggs are done. Mince the onion and olives, add the mayonnaise, and use as a garnish. PROTOSE OR NUT CERO STEAK SMOTHERED IN ONIONS Protose or nut cero, % pound. Cooking oil, % cup. Salt. Onions, large, 6. Brown gravy, 2 cups. Cut the protose or nut cero into twelve slices. Lay half of them in an oiled baking pan ; add the sliced onions and then the remainder of the protose or nut cero, pour- ing the brown gravy over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy. 60 VEGETARIAN COOK BOOK BRAIZED PROTOSE Protose, 12 slices. Vegetable stock, 3 cups. Sage. Onion, minced, medium size, 1. Butter. Butter a deep pan, and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover, and put into the oven to brown, turning the protose once, and watching care- fully that the onions do not burn. Remove from the oven, and pour over the whole the vegetable stock. Cover, and return to the oven. Bake until the stock is reduced to a thick brown gravy. RAGOUT OP PROTOSE Protose, cut in irregular pieces, 1 pound. Hot water, 4 cups. Flour, browned, 1 tablespoon. Celery salt. Tomatoes, strained, l^^ cups. White flour, 1 tablespoon. Salt. Put all together except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve. ENTREES 61 PROTOSE FRICASSEE Tomatoes, strained, 1 cup. Parsley, minced, 1 teaspoon. Protose, 1 pound. Vegetable stock, 2 cups. Onion, 1. Egg yolks, 2. Flour. Add the minced parsley, onion, and strained tomatoes to the vegetable stock. Bring to a boil, and add the pro- tose cut into cubes of one half inch. Cook for a few minutes, and thicken with a few spoonfuls of flour rubbed smooth in a little water. Salt to taste. Just be- fore serving, add the beaten yolks. PROTOSE SMOTHERED WITH TOMATOES Protose, % pound. Butter. Salt. Tomatoes, 12. Sugar, 2 tablespoons. Celery salt. Cut the protose into twelve slices, and cut each tomato in halves. Put one slice of tomato in a baking pan ; on this put a slice of protose, then a slice of tomato on top, and so on. Place a small piece of butter on each, also salt and celery salt. Cover, and bake until the tomato is nearly done; then remove the cover, and brown very lightly. Serve two tomatoes garnished with parsley to each person. 5 — Cook Book 62 VEGETARIAN COOK BOOK NUT CEEO POT EOAST Nut eero, % pound. Tomatoes, strained, 1 cup. Brown gravy, 2 cups. Salt to taste. Mix the gravy with the strained tomatoes, salt to taste, and pour over the nut cero, which has been sliced and placed in a baking pan. Bake one hour. PEOTOSE AND EICE Eice, 2 cups. Protose, 1/^ pounds Onion, grated. Salt. Gravy. Break up the protose, and put with the well-cooked rice. Add the grated onion and salt to taste. Mix in thoroughly a pint of brown or cream gravy. Bake in a granite pan. NUT AND VEGETABLE STEW Nuttolene or nut loaf, 1 cup. Turnips, % cup. Celery, chopped, % cup. Salt. Carrots, li/^ cups. Potatoes, iy2 cups. Onion, small, 1. Butter. ENTREES 63 Put all together except the nuttolene or nut loaf and potatoes, and hoil one hour. Then add potatoes and nut- tolene or nut loaf, and cook slowly until potatoes are done. Salt to taste. Thicken with a little flour worked smooth with butter. A little protose might also be added. STEWED PROTOSE, SPANISH Butter, 1 tablespoon. Parsley, minced, 1 tablespoon. Tomatoes, strained, 4 cups. Onions, 4. Flour, 2 tablespoons. Protose, 1 pound. Put the butter into a saucepan, add the sliced onion and minced parsley, and cook ten minutes. Then stir in the flour, mix thoroughly, and add the tomatoes. Stir well to free from lumps. Cover, and cook twenty to thirty minutes. Slice the protose into small pieces, and simmer in sauce ten minutes. Salt and serve. FRICASSEE OF PROTOSE AND RICE Protose, 1/^ pound. Rice, cooked, 1 cup. Potatoes, small, 3. Brown gravy, 2 cups. Bread, % loaf. Cream or milk, 1 cup. Salt to taste. Slice the protose, potatoes, and bread thin, and place successive layers of these and the rice in a deep greased pan. Before using bread, dip each slice in the cream or 64 VEGETARIAN COOK BOOK milk. Cover with the brown gravy, which should be suffi- ciently salt to season the whole preparation. Bake under cover until the potatoes are done, and serve. PROTOSE AND POTATOES SMOTHERED IN ONIONS Place a layer of sliced raw potatoes in the bottom of a pan, and cover with protose, sliced onions, and stock. Bake until the potatoes are done. PROTOSE BAKED IN TOMATO Protose, 6 large slices. Tomatoes, cooked and strained, 2 cups. Corn-starch, 1 teaspoon. Salt to taste. Cut the protose in rather thick slices, and lay in a flat baking pan. Boil the tomatoes, thicken with the corn- starch, add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn-starch may be omitted if desired. NUT CERO BAKED WITH EGGPLANT Eggplants, medium size, 2. Onion, chopped, large, 1. Salt. Nut eero, % pound. Brown gravy. Peel the eggplants, and cut into one-fourth-inch slices. Cut the nut cero into twelve slices. Put a layer of the ENTREES 65 eggplant in an oiled pan, then a layer of nut cero, and sprinkle with part of the onion. Make another layer with the remainder, and pour the brown gravy over all. Salt to taste, cover, and bake. If desired, tomato may be used in place of the stock. PROTOSE HASH Protose, iy2 cups. Potatoes, cold, boiled or baked, 2 cups. Oil, 4 tablespoons. Onions, chopped, 2. Salt. Flour, 2 tablespoons. Brown the flour and onions in the oil; add two eups of hot water, and cook until done. Then add the remainder of the ingredients, and bake until brown. FRIZZLED PROTOSE IN EGGS Protose, 1 pound. Eggs, 8. Oil. Cut the protose into small, thin, narrow strips ; put into a stew-pan with a little oil, and when hot pour the well- beaten eggs over it, stirring constantly until the eggs are set. Serve hot on toast. SCALLOPED PROTOSE Protose, 1 pound. Bread crumbs, % cup. Potatoes, medium size, 4. Brown gravy, sufficient to cover. 66 VEGETARIAN COOK BOOK Slice one half the potatoes in a baking dish; sprinkle one half the bread crumbs over them; on the crumbs put half the protose, cut into thin slices ; pour over some of the gravy, to moisten. Add the remainder of the in- gredients in the same manner, making two layers. There should be sufficient gravy to cover and cook the potatoes and protose. Bake until the potatoes are tender. EAW POTATO HASH Potatoes, 5. Onion, 1. Protose, y2 pound. Brown gravy, 1 quart. Salt. Grind the potato, onion, and protose through a vege- table mill, season with salt, cover with the brown gravy, and bake until the potatoes are tender. FAVORITE PROTOSE CUTLETS Protose, V^ pound. Eggs, 3. Rich milk, 2 cups. Bread crumbs, 1% cups. Onions, 1 tablespoon. Sage, y2 teaspoon. Salt. Oil a granite pan, and sprinkle with a few bread crumbs , beat the eggs, and add salt, onion, sage, and milk ; cut the protose into six slices, roll in bread crumbs and egg mixture, and place on the pan; then mix the remain- ENTREES 67 ing bread crumbs with the milk, and pour over the pro- tose. Bake, and cut in desired shape. Serve with brown gravy. MOTHER'S PROTOSE CUTLETS Protose, y2 pound. Milk, Yz cup. Brown sauce. Egg, 1. Granose flakes. Cut the protose into six slices as for protose steak. Dip in beaten egg and milk, and roll in the granose flakes. Do this the second time, and bake in brown sauce about thirty minutes. NUTTOLENE For instructions for serving nuttolene without cooking, see directions under "Protose." NUTTOLENE BAKED WITH ONIONS Prepare onions as directed in the recipes for onions au gratin, putting a layer of diced nuttolene between two layers of onions. NUTTOLENE STEW Potatoes, 3. Tomatoes, strained, 2 cups. Nuttolene, % pound. Onion, grated. Salt. 68 VEGETARIAN COOK BOOK Cut the potatoes and nuttolene in half -inch cubes, add to the boiling tomatoes, season with onion and salt, and cook until the potatoes are done. NUT CERO STEW Nut cero, 1 pound. Tomatoes, strained, 2 cups. Celery, minced, 14 cup. Salt. Water, 2 cups. Mince the nut cero, add to the other ingredients, and boil until the celery is cooked. Thicken to proper con- sistency with a little flour thickening. NUTTOLENE A LA CREME Nuttolene, % pound. Eggs, hard-boiled, 4. Salt. Milk, 1 pint. Eggs, 2. Onion, grated, % teaspoon. Parsley, chopped, % teaspoon. Pastry flour, i/^ cup. Break the nuttolene into irregular pieces with a fork. Salt and mix with the hard-boiled eggs, which have been chopped, or forced through a food cutter or vegetable press. Rub the flour smooth with water, and add to the hot milk. Pour this over two beaten eggs. Add salt, onion, and parsley. Put this sauce and the prepared nuttolene in layers into a pudding dish, finishing with the sauce. ENTREES 69 Sprinkle with fine bread crumbs, and bake in a moderate oven until bubbling all through and browned on top. NUTTOLBNB IN CREAM Place sliced nuttolene in a granite baking pan. Pour over it cream sauce enough to cover. Season with a little grated onion, and bake. VEGETABLES The term "vegetable," as here used, is applied to such plants, aside from grains, nuts, and fruits, as are cultivated and used for food. They should be judi- ciously combined with nuts, fruits, and grains. Green vegetables are rich in potash salts and other minerals necessary to the system, and in such a form as to be easily assimilated. Starchy vegetables, as potatoes, supply energy and heat, and give necessary bulk to the food. Peas, beans, and lentils contain a large amount of proteid, used in building and repairing tissue, and are therefore used in place of meat. For weak stomachs they are more easily digested in the form of purees and soups, with the outer indigestible covering removed. Vegetables should be fresh when used; for notwithstanding anything that may be said to the contrary, all vegetables, whether roots, leaves, or any other kind, begin to lose bulk and flavor as soon as removed from the ground. The kind that suffer least in this respect are beets, potatoes, carrots, etc. Those which are most easily affected are cabbage, lettuce, celery, asparagus, and others similar. Vegetables that have been touched with frost should be kept in a perfectly dark place for some days. The frost is thus drawn out slowly, and the vegetables are not so liable to rot. (70) VEGETABLES 71 GENERAL DIRECTIONS FOR VEGETABLES Fresh green vegetables should be cooked as soon as pos- sible after being gathered. Those containing sugar, as corn and peas, lose some of their sweetness by standing. Wash thoroughly in cold water, but unless wilted do not soak. It is better not to prepare fresh green vegetables until they are needed ; but if they must be prepared some time before cooking, cover with cold water. Most vegetables should be put into fresh, rapidly boil- ing water, and if cooked in uncovered vessels, they will retain a better color, as high heat destroys their color. In no instance permit them to steep in the warm water, as this toughens them, and in some instances destroys both color and flavor. Salt hardens water, and also sets the color in vegetables. For peas and beans do not add salt to the water until they are nearly done, as they do not boil tender so readily in hard water. Corn should not be boiled in salt water, as the salt hardens the outer covering of the skin, and makes it tough. Cook the vegetables rapidly, till perfectly tender, but no longer. If vegetables are cooked too long, flavor, color, and appearance are all impaired. To judge when done, watch carefully, and test by piercing with a fork. The time required to cook a vegetable varies with its age and freshness ; therefore the time-tables given for cooking serve only as approximate guides. Delicate vegetables, as green peas, shelled beans, celery, etc., should be cooked in as little water as possible, toward the last the water being allowed to boil away till there is just enough left to moisten. In this manner all the de- 72 VEGETAEIAN COOK BOOK sirable soluble matter that may have been drawn out in cooking is saved. Strongly flavored vegetables, as cabbage, onions, etc., should be cooked in a generous quantity of water, and the water in which onions are cooked may be changed one or more times. The general rule for seasoning vegetables is as follows : To two cups small whole vegetables, or two cups of vegetables mashed or sliced, add a rounding teaspoonful of butter, and half a level teaspoonful of salt. To beans, peas, and squash, add one half teaspoonful of sugar. Add milk or the vegetable liquid when additional moisture is required. POTATOES Preeminent among vegetables stands the potato. The solid matter of potatoes consists largely of starch, with a small quantity of albumen and mineral salts. Po- tatoes also contain an acid juice, the greater portion of which lies near the skin. This bitter principle is set free by heat, passing into the water when the potatoes are boiled, and escaping with the steam when they are baked. New potatoes may be compared to unripe fruit, as the starch grains are not fully matured. Potatoes are at their best in the fall, and they keep well during the winter. In the spring, when germination commences, the starch changes to dextrin or gum, rendering the potato more waxy when cooked; and the sugar then formed makes them sweeter. When potatoes are frozen, the same change takes place. In the spring, when potatoes are shriveled and gummy, soaking improves them, as the water absorbed dissolves the VEGETABLES 73 gum, and makes them less sticky. At other times, long soaking is undesirable. Soak about half an hour in the fall, one to three hours in winter and spring. Never serve potatoes, whether boiled or baked, in a closely covered dish, as they thus become sodden and clammy; but cover with a folded nap- kin, and allow the moisture to escape. They require about forty-five minutes to one hour to bake, if of a good size, and should be served promptly when done. BAKED POTATOES Potatoes are either baked in their jackets or peeled; in either ease they should not be exposed to a fierce heat, as thereby a great deal of the vegetable is scorched and rendered uneatable. They should be frequently turned while baking, and kept from touching one another in the oven or dish. When pared, they should be baked in a dish, and oil of some kind added, to prevent their being burned. MASHED POTATOES Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire po- tato masher, or if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. Heap up on a plate, press a lump of butter into the top, and send to the table hot. 74 VEGETAEIAN COOK BOOK POTATO PUFFS Potatoes, prepared as for mashed potatoes, 2 cups. Cream or milk, % cup. Butter, melted, 2 tablespoons. Eggs, yolks and whites beaten separately, 2. Salt. Mix and beat up thoroughly, folding in the beaten whites last. Make into balls, put into greased pans, brush with beaten egg, and bake a light brown. SCALLOPED POTATOES NO. 1 Potatoes, medium size, 6. Milk sufficient to cover, mixed with tablespoon of flour. Crumbs. Butter. Salt. Cut the potatoes into even slices, put in a baking pan, and sprinkle with a little salt and a few small pieces of butter. Pour the milk and flour mixture over, and add a layer of crumbs. Cover, and bake till the potatoes are tender. Remove the cover, and brown lightly. SCALLOPED POTATOES NO. 2 Potatoes, cold, boiled, sliced. Thin cream sauce. Place in alternate layers in a pan, and sprinkle the top with ground bread crumbs. Bake until brown. VEGETABLES 75 NEW POTATOES AND CREAM New potatoes. Cream. Salt. Butter. Parsley. Scrape the potatoes, and drop into boiling water, and boil briskly till done, but no more. Press against the side of the kettle with a fork; if done, they will yield to gentle pressure. In a saucepan have ready some butter and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a ininute or two, and serve. POTATOES A LA CREME Potatoes, cold, boiled, 2 cups. Parsley, finely chopped. Flour. Milk. Butter, 1 tablespoon. Salt. Heat the milk, and add flour thickening and butter. Stir until smooth and thick. Salt, and add the potatoes, sliced, and a very little finely chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish, and serve. POTATOES A LA DELMONICO Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with 76 VEGETARIAN COOK BOOK plenty of butter and a good sprinkling of salt. Keep the stew-pan covered, and shake occasionally, until they are quite done, which will be in about an hour. POTATOES AU GRATIN Place in a greased granite pan a half-inch layer of mashed potatoes, sprinkle with bread crumbs, and cover with a layer of cottage cheese; sprinkle again with bread crumbs, cover with a liberal portion of thick cream, and bake until well browned. A good method of using up cold mashed potatoes, is to place them in a pan as directed above, cover with bread crumbs and cream, and bake until well set. STUFFED POTATOES Bake potatoes until done, cut in two with a sharp knife, remove the white portion with a spoon, add salt and cream, and mash well; refill, place the halves together, and wrap with tissue paper and twist the ends so as to hold the potato together tightly. The ends of the paper may be first cut in such a manner as to leave a fringe. Another wayof serving them is to cut in two lengthwise, and pro- ceed as directed above, with this exception, that instead of placing the halves together, each half is meringued with the beaten white of egg, and set in the oven for a few minutes before it is served. POTATO PATTIES Potato patties may be made from cold mashed potatoes, but such potatoes should be ground through a mill or VEGETABLES 77 forced through a colander before they are formed into shape. These may be rolled in fine bread crumbs, or egg and then bread crumbs, or may be browned in the oven without either. If made from fresh cooked potatoes (preferably steamed), mash well, adding salt and only a small por- tion of cream. When cool, add beaten eggs, form into shape, and proceed as suggested above. BROWNED POTATOES WITH ROAST Prepare filling like Hamburger loaf or mock turkey dressing, and place in a granite pan; put the peeled pota- toes on both sides of this, and add a thin brown gravy. Bake in a moderate oven, basting the potatoes occasionally with the gravy. Some cooks partially cook their potatoes before proceeding as suggested above. HASHED BROWNED POTATOES Mince cold boiled or baked potatoes, place in baking pan, and cover with rich milk or cream to which has been added enough salt to season the potatoes; allow to bake slowly until well browned. LYONNAISE POTATOES Prepare as for hashed browned, with the addition of minced parsley and onion. ROASTED POTATOES Peel medium-sized potatoes, place in greased baking pan, season with butter and salt, dredge with flour, cover 6 — Cook Book 78 VEGETAEIAN COOK BOOK with hot water, and bake until the water has nearly all evaporated and the potatoes are done. TOMATO HOLLANDAISB POTATOES Potatoes, medium size, 6. Tomatoes, strained, 1 cup. Water, 2 cups. Butter. Salt. Dice the potatoes, and place in a granite pan; add salt and butter, and cover with the tomato and water; bake until tender. POTATOES STEWED WITH CBLEET Potatoes, diced, raw, 2 parts. Celery, minced, 1 part. Cream. Salt. Stew the celery and potatoes until tender, season with salt and cream, thicken slightly, and serve. NEW POTATOES AND PEAS Boil or steam the new potatoes, stew the. peas, drain off the juice, and add new potatoes and peas to a cream sauce; season and serve. SWEET POTATOES Sweet potatoes are more frequently served baked, boiled, or mashed. They may also be steamed, turned into VEGETABLES 79 a baking pan, sprinkled with oil or melted butter, and browned. BAKED BEANS Small white beans, 2 cups. Protose, if desired. Molasses, 1 teaspoon. Salt. Clean the beans, soak in cold water one hour, drain, add fresh water, season with salt and molasses, put into a cov- ered jar with plenty of water; bake overnight in a slow oven. When done, the beans should be whole, dry, and mealy, and of a rich brown color. This can only be ob- tained by baking the beans several hours in a slow oven. If desired, a little chopped protose may be added. PUREE OP BEANS Follow the directions given for puree of peas. STEWED BEANS Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. BAKED BEANS WITH TOMATO SAUCE Prepare the beans as for plain baked beans ; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or oil may be added. 80 VEGETARIAN COOK BOOK SUCCOTASH Fresh shelled lima beans, 2 cups. Sweet corn, 2 ears. Cream, % cup. Butter, size of an egg. Salt. Put the beans in* a pot with cold water, rather more than will cover them; cook from thirty to forty-five min- utes. Scrape the kernels from two ears of young sweet corn, add to beans, and boil for fifteen minutes; then sea- son with salt, butter, and cream. Serve hot. PLAIN BOILED STEING-BEANS Break off the ends of beans, and string; wash thor- oughly ; if large, cut them in two ; drop into boiling water, and boil till tender. Salt, and season with oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk. NEW LIMA BEANS Shell, wash, cook in hot water sufficient to cover, sea- son with cream and salt. GREEN PEAS Shell the peas, and cover with cold water ; skim off un- developed peas which rise to the top of the water, and drain; barely cover with boiling water, cook till tender, then add salt. When done, very little water should remain. Season to taste, with butter, and add more salt if needed. A little sugar is sometimes an improvement. VEGETABLES 81 When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improve- ment. A teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor. SPLIT PEAS Being free from the outside hull, split peas cook very quickly. Wash, and set to cook in hot water; boil care- fully, and watch closely that they do not stick ; season and serve. Split peas are usually used in soups and purees. PUREE OP PEAS Peas, fresh, 2 cups (or dry, 1 cup). Butter, 1 tablespoon. Cream or milk, 11/2 cups. Flour, 1 level tablespoon. Salt, 1 teaspoon. Put the peas to cook in cold water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted, stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time ; and when thor- oughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve. LENTILS, ORIENTAL STYLE Lentils, 1 cup. Oil, 2 tablespoons. Salt, 1 level teaspoon. Rice, boiled, 1 cup. Onion, finely shredded, 1. 82 VEGETAEIAN COOK BOOK Wash the lentils well, and cook in boiling water till tender ; drain. Put the oil into a saucepan, add the onion, and cook till the onion is soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, salt, and serve hot. LENTILS WITH ONIONS Lentils, 1 cup. Onions, 2. Butter. Wash the lentils, put to cook in a saucepan with the onions in plenty of cold water, and boil till tender. Sea- son with butter and salt, and serve. STEWED GREEN CORN Green corn, 3 cups. Butter. Salt. Milk, more or less, 1 cup. Sugar. Husk and clean as for boiling corn. With a sharp knife cut off the top of the grain, being careful not to cut too close to the cob; and with the back of the knife press out the remaining pulp. When cut in this way, the corn is much more juicy than when the grains are cut close to the cob. Place the milk in a granite saucepan, and when boiling, add the butter and corn; cook from ten to fifteen minutes, or until it loses its raw taste. Stir frequently, and season to taste, with salt and sugar. VEGETABLES 83 BOILED GREEN CORN Strip off the husk, remove the silk, put into fresh boil- ing water, and cook ten to twenty minutes. Cook only till done; for if boiled too long, the corn hardens, and its flavor is impaired. If the corn is not very sweet, add one fourth cup of sugar to the water in which it is boiled. The addition of a small amount of milk or lemon juice to the water in which the corn is boiled improves the color. NOVELTY BAKED CORN Strip the husks of the corn down so that all the silks can be removed. Cut out any imperfections. "Wipe with a cloth, replace the husks, and wrap the ear with twine; place in a medium oven, and bake until tender. It may be found best to place a pan of water in the oven to add moisture. KORNLET Press com that has been cut from the cob, or canned corn, through a fine colander, or grind through a vegetable mill with a fine die; season and serve. STEWED TOMATOES Wash, peel, and quarter the tomatoes; allow to stand in a granite stew-pan for a few minutes for enough juice to run out in which to cook them; stew slowly for a few minutes. Season and serve. 84 VEaETARIAN COOK BOOK SCALLOPED TOMATOES Add broken bread or crackers to stewed tomatoes; cook in double boiler, or in granite pan in oven. Butter, sugar, or salt may be added to taste. BAKED TOMATOES Select tomatoes of uniform size, wash, and remove a slice from one end; place in granite baking pan; on each tomato place a small piece of butter and a little grated onion; sprinkle with salt, and bake under cover. STEWED TOMATOES AND COEN Cut corn from the cob and stew with fresh tomatoes, or add canned corn to stewed tomatoes, and heat, season, and serve. SCRAMBLED TOMATOES Tomatoes, 6. Eggs, 3. Butter. Salt. Remove the skins from six tomatoes, and cut them up in a saucepan. Add a little butter and salt. When suf- ficiently boiled, beat up eggs; and just before you serve, turn them into the saucepan with the tomatoes, and stir, allowing them time to get thoroughly done. CELERY Cut off all the roots and remove all the decayed and outside leaves. Wash thoroughly, being careful to remove VEGETABLES 85 all specks and blemishes. If the stalks are large, divide them lengthwise into two or three pieces. Place base down- ward in a celery glass, which should be nearly filled with cold water. STEWED CELERY Celery, tender stalks, 6. White sauce, 2 cups. Cut the celery into half-inch lengths, and cook in boil- ing salted water. _ When tender, drain, and pour over this the sauce. Heat well, and serve. The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred. PARSNIPS IN BROWN GRAVY Peel young parsnips, and steam until done; place in oiled granite pan, cover with thin brown gravy, place in medium hot oven, and bake under cover until done. Sliced protose or nuttolene may be added and baked with the parsnips. BAKED PARSNIPS Scrape and cut in half lengthwise, and boil till tender ; put in a shallow baking pan, put a few pieces of chopped butter or a little cooking oil on top, sprinkle lightly with sugar, pour over sufficient cream to about half cover, salt to taste, and bake a rich brown. PARSNIPS IN EGG SAUCE Clean and cut into small dice, and boil in a little salted water until tender; drain, and pour over sufficient egg sauce to cover. 86 VEGETARIAN COOK BOOK STEWED PARSNIPS After washing the parsnips, slice them about half an inch thick; put them in a saucepan containing barely enough boiling water to cook them; add a tablespoonful of butter, season with salt, then cover closely, and stew them until the water has cooked away, and until they are soft, stirring often to prevent burning. When they are done, they will be of a light straw-color, and deliciously sweet, retaining all the nutriment of the vegetable. CARROTS A LA CREME Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over them some hot rich milk, and let simmer till done. Add a little butter ; season with salt. CARROTS WITH EGG SAUCE Clean carrots, cut in slices about half an inch thick, and boil until tender ; drain, add egg sauce, and serve. YOUNG TURNIPS Cut into half -inch dice, and boil till tender ; drain, and add a small lump of butter and a little salt. MASHED TURNIPS Turnips may be cooked and mashed the same as pota- toes, keeping them as dry as possible. The addition of a little sugar is by some considered an improvement. VEGETABLES 87 HOLLAND BOILED TURNIPS Turnips, cut in %-ineh dice, 1 quart. Egg, 1. Butter, 1/^ cup. Lemon, large, 1. Boil the turnips till tender in just enough salted water to prevent burning; drain, and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk of the egg, the juice of the lemon, and a little salt. Serve a spoon- ful of this sauce over each order of turnip. ASPARAGUS NO. 1 Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often im- parts to it a very unpleasant flavor. This may be reme- died by parboiling the asparagus for four or five minutes. Then drain, add more hot water, and finish cooking. ASPARAGUS NO. 2 Scrape the stalk ends of the asparagus, or break off the tough lower stalks as far as they will snap. "Wash well, tie in bundles, and put into enough rapidly boiling salted water to cover. Allow a teaspoonful of salt to each quart of water. Cook uncovered from twenty to thirty minutes, or till perfectly tender. Drain, remove the string, spread with salt and butter, and serve immediately on toast. The asparagus may be neatly arranged on hot toast and cov- ered with white cream sauce, if preferred. 88 VEGETARIAN COOK BOOK ASPARAGUS POMPADOUR Wash the asparagus carefully, place in a saucepan of boiling salted water, and boil till done. Take out, and cut into lengths of about two inches, and place on a cloth near the fire to dry. STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch lengths, and put into enough boiling water to cover. Boil till tender, add sufficient rich milk or cream to make a gravy, thicken with flour, season with salt, let come to a boil, and serve. EGGPLANT BAKED IN SHELL Cook whole in boiling water, divide, scrape out the inside, add bread crumbs and cream, season with salt, and, if desired, the yolk of an egg; refill the shell, and bake with cut side up. Serve in shell. SCALLOPED EGGPLANT NO. 1 Pare, divide or quarter, cook in boiling water until tender, drain in colander, salt, and beat* up with a fork; add cream, bread crumbs, and an egg yolk; bake in a granite pan. SCALLOPED EGGPLANT NO. 2 Eggplant, mashed, 2 cups. Tomatoes, strained, 1 cup. Sage. Butter. Salt. Bread crumbs. Mix all together, and bake. VEGETABLES 89 BAKED EGGPLANT Slice the eggplant thick, immerse in salted milk, and then roll in buttered bread crumbs. Place on oiled pans, sprinkle with oil, and bake. STEWED SALSIFY, OR VEGETABLE OYSTERS Salsify, cut in i4:-iiich slices, 1 quart. Milk, 2 cups. Butter, 1 tablespoon. Salt to taste. "Wash and scrape the salsify, slice, and put into ,cold water to prevent discoloration. Cook in sufftcient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve. SCALLOPED VEGETABLE OYSTERS Vegetable oysters, sliced, 3 cups. Rich cream sauce. Sifted bread crumbs. Salt. Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration. When ready to cook, boil in enough water to prevent scorching. Salt when they begin to get tender. Boil a few minutes longer, but do not let them get too salt. Drain, or remove with a skimmer, putting a layer in a baking pan, then a little rich cream sauce, then another layer of each. Sprinkle the top with sifted bread crumbs, and bake a light brown. 90 VEGETARIAN COOK BOOK STEWED CABBAGE Cabbage, 1 head. Onion, 1. Salt. Slice the onion very fine, and place in a stew-pan ; chop the cabbage fine, and add to the onion; cover with hot water, let stew until tender, salt, and cook until seasoned. CABBAGE AND CEEAM Cabbage, 1 head. Cream, iy2 cups. Butter, 2 tablespoons. Flour, 1 teaspoon. Salt. Parboil the cabbage, drain, cool, and chop fine; place it in a stew-pan with butter and a little salt ; add the flour, stirring well, and then pour in the cream. Stir till the cab- bage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot. CABBAGE STEWED WITH TOMATO Slice and wash a good sound cabbage, and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Season with salt. Add sufficient water to cook, and stew slowly till tender. Strained tomatoes may be used if desired. SCALLOPED CABBAGE Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking pan, sprinkle with a VEGETABLES 91 little salt, and cover this with finely broken fresh bread crumbs. Repeat, and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs. Cover, and bake in a moderate oven till the cabbage is well cooked. More milk may be added if necessary. HOLLAND CREAM CABBAGE Cabbage. Eggs, 2. Water, 2 cups. Lemon juice, 2 tablespoons. Salt. Butter. Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well; add lemon juice, water, and melted butter. Mix this with the cabbage, and cook till tender, in a vessel that does not easily burn. BAKED CABBAGE NO. 1 "Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt, and boil twenty minutes. Drain, put in a baking pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set. BAKED CABBAGE NO. 2 Butter. Cabbage, cold, boiled. Crumbs, browned. Salt. Egg, well beaten, 1. Brown sauce. 92 VEGETARIAN COOK BOOK Rub sufficient cold boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, and the well- beaten egg. Stir thoroughly. Butter a pudding dish of suitable size, line with browned crumbs, press in the cab- bage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve. HOT SLAW Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, and boil till tender; drain partly, leaving enough juice to make the cabbage moist ; add lemon juice and a little butter or oil, season with salt, and serve hot. BRUSSELS SPROUTS, PLAIN Select nice, fresh sprouts, cut off the stem end and out- side leaves, and wash in cold water. Cook in salted water till tender. Pour off the water ; serve with butter or cream sauce. BRUSSELS SPROUTS BAKED WITH CRUMBS Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking dish, sprinkle with bread crumbs, and pour over it a thin cream or egg sauce. Bake in the oven till nicely browned. STEWED CAULIFLOWER Prepare as for plain boiled cauliflower; cook or steam till tender ; drain, put in a stew-pan, and pour over it some VEGETABLES 93 rich milk or cream; stew together for a few minutes, and serve. BOILED CAULIFLOWER, PLAIN Remove the outside leaves, cut the stalk one inch from the head, split, and soak in cold salted water thirty minutes or more; remove, wash, and cook slowly in boiling water until tender. The addition of milk to the water will help to keep the cauliflower white. When ready to serve, re- move from the water, and serve with cream or butter sauce. CAULIFLOWER WITH TOMATO SAUCE Prepare as for stewed cauliflower ; and when done, serve with tomato sauce. Sauce : Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water ; add a little oil or hot cream ; salt to taste. Pour this over the cauliflower, and serve. BROWNED CAULIFLOWER Prepare as for boiled cauliflower, drain, place in a bake pan, and sprinkle with flne bread crumbs. Over this pour thin cream sauce, and brown in the oven. ONIONS Contrary to the opinion of many, the onion is not ob- jectionable as an article of food. Judiciously used, it fills as important a place in cooking as does salt or any other seasoning. 7 — Gook Book 94 VEGETABIAN COOK BOOK BOILED ONIONS Onions. Cream. Flour. Select small onions, peel, wash, parboil, and cook until done. Salt, add cream, and thicken with flour. If there is too much liquid on the onions, drain off before adding cream. This liquid is desirable for flavoring soup. BAKED ONIONS NO. 1 Peel and wash onions of medium size. In each make three diametrical incisions about half way down in the blow end, leaving enough of the stem end on to hold the onion intact while cooking. Fill a baking pan with these, sprinkle with salt, place on each a small piece of butter, add hot water, cover with another pan, and bake until tender. BAKED ONIONS NO. 2 Onions, large, 6. Salt. Crumbs. Milk. Butter. Put onions into a saucepan of water, or water and milk mixed in equal proportions; add salt, and boil till tender. When done so that they can be easily mashed, work them up with a little butter into a paste. Cover with bread crumbs, and bake in a moderate oven. VEGETABLES 95 STUFFED ONIONS Peel the desired number of onions, being careful not to cut off the root end. Take out the inside of the onion, and fill the hole with a mixture of bread crumbs, beaten egg, and a little milk. Season with salt and sage. Bake in oven until brown. ONIONS AU GRATIN Peel, wash, and slice the desired amount of onions. Parboil in salted water, drain, and place a layer in a granite pan. On these sprinkle a little salt and a few bread crumbs. Cover this with good cream sauce, and re- peat with other layers of onions, bread crumbs, and salt, until the onions are all used. Finish with a layer of cream gravy and bread crumbs. SUMMER SQUASH "Wash and cut in pieces. Cook in the steamer, that it may be as dry as possible. When done, let it stand and drain a few minutes, shaking it occasionally. Mash, and season with salt, butter, and a little cream. CREAM SUMMER SQUASH Cut the squash in cubes, boil or steam, strain, and add to cream sauce. MASHED WINTER SQUASH (HUBBARD) Cut the squash, pare, remove seeds, wash, and put into the steamer. Cook until soft, remove, and mash or press 96 VEGETARIAN COOK BOOK through a colander. Season with salt, butter, sugar, and a little sweet cream. Beat well, and serve. BAKED WINTER SQUASH (HUBBARD) Cut into pieces of desired size, remove seeds, sprinkle with a little sugar and salt, and bake until done. Serve in the shell; or it may be pared before baking. BEETS Select young red beets. Cut off the tops half an inch from the root. If cut too close, the roots will bleed, and the color will be impaired. "Wash and clean carefully with a brush, to remove all particles of dirt. They may be boiled or steamed. Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use. BEET GREENS Wash young, tender beet tops, cleaning thoroughly; drain, and boil in salted water till tender ; drain, chop fine, season with butter or oil, and serve with lemon juice or cream. BEET STALKS WITH BUTTER SAUCE Take some beet stalks, cut off the leaves, wash thor- oughly, tie m bunches, and let soak in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce. "VEGETABLES 97 YOUNG BEETS Cream or milk, 1 cup. Flour, 1 tablespoon. Butter, 1 tablespoon. Beets. Cook the beets in salted water till tender, remove skins, and cut into dice. Serve with cream sauce, made by thick- ening the milk or cream with the flour rubbed in the but- ter. Heat well, and serve at once. BEET AND POTATO HASH Beets, cold, boiled, 2 cups. Potatoes, cold, boiled, 2 cups. Salt. Butter. Cream. Chop beets and potatoes fine, and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve. BEETS AND POTATOES Boil young beets and new potatoes separately until- tender; peel, slice, and put in alternate layers in a baking dish; season with salt, and moisten with rich milk. Bake until nicely browned. BAKED BEETS Select young, smooth, red beets of uniform size; clean thoroughly; bake in a slow oven from two to six hours; 98 VEGETAEIAN COOK BOOK when done, remove the skins, and dress with lemon juice or cream sauce. STEWED YOUNG BEETS Beets, 2 pounds. Oil, 2 tablespoons. Flour, 2 teaspoons. Lemon juice, 6 tablespoons. "Water, 2 cups. Salt. Red coloring, 1 teaspoon. Steam or boil the beets until tender. Peel, cut in eighths or quarters, and serve in a sauce made by heating the water, lemon juice, oil, and salt, and thickening the same with the flour braided with a little water. Add the coloring, pour over the beets, and serve. SPINACH Trim the spinach, and wash in three or four waters to remove the grit. Cook in boiling water about twenty min- utes, removing the scum. Do not cover the vessel while cooking. "When tender, turn into a colander, drain, and press well. Chop fine, put into a saucepan with butter and salt, set on the fire, and cook till quite dry, stirring it all the time. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs. STEWED GARBANZOS Garbanzos belong to the legume family, with peas, beans, etc. They have a meaty flavor distinct to themselves, and make a desirable change in one's dietary. They are no VEGETABLES 99 more expensive than lentils, and can be obtained by any purveyor. They do not cook soft when done, like other legumes, but should mash when pressed between the thumb and finger. Soak overnight, wash well, and start to cook in cold water, cooking slowly until tender, which will re- quire four or five hours. ARTICHOKES There are two varieties, one known as the globe, flower, or burr, and the other as the Jerusalem artichoke. To cook the former, wash well in several waters, cut off the tips, round off the bottom, and remove the outer leaves. Boil in salted water. Serve with mayonnaise. SAUCES I- i" For Vegetables, Entrees, etc. OLIVE SAUCE Take one fourth cup of ripe olives, and after extracting the stones, chop fine. Stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander, and add the stewed olives. Season with salt. BROWN REGENCY SAUCE (For vegetables and roasts) Nut butter, % cup. Sage, 1 tablespoon. Flour, browned, 3 heaping tablespoons. Salt. Onion, minced, 2 tablespoons. Water, ly^ quarts. Mix all together, put in an enameled baking pan, cover, and bake till of the desired consistency. HOLLANDAISE SAUCE Butter, 1 tablespoon. Flour, 1 tablespoon. Salt. Lemon juice, 2 tablespoons. Egg yolks, 2. Nutmeg. (100) SAUCES 101 Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain and serve. SAUCE IMPERIAL Tomatoes, stewed, 1 quart. Bay leaves, 2. Onion, medium, 1. Lemon, i^- Parsley, chopped, 1 tablespoon. Cooking oil, 2 tablespoons. Flour, 2 tablespoons. Salt. Put the oil, parsley, bay leaves, and onion into a stew- pan, set on the range, and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired. MINT SAUCE Mint, 1/4 cup. Sugar, 1-3 cup. Lemon juice, I/2 cup. Mix all together, and set on the side of the range where the sugar will melt and the sauce be hot ; but it must not get too hot. Serve with protose or meat substitutes. 102 VEGETARIAN COOK BOOK WHITE CREAM SAUCE FOR VEGETABLES Butter, 2 rounding tablespoons. Flour, 1 heaped tablespoon. Milk, 2 cups. Salt, 1/2 teaspoon. Melt the butter in a saucepan, add the flour, and cook until well blended but not browned; pour in the milk gradually, and stir until boiling well; then salt. Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise ob- jectionable taste, as is sometimes the case with asparagus. CREAM SAUCE Cream, l^ cup. Flour, 1 heaped tablespoon. Milk, 21/2 cups. Mix the flour to a smooth cream in a little milk, heat the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired, the beaten yolks of one or two eggs may be added. EGG SAUCE Cream sauce, 1 pint. Egg yolks, 2. Beat the yolks, and add to the cream sauce, mixing thoroughly. IDEAL CHILLI SAUCE Tomatoes, stewed, 1 quart. Celery salt, 1 teaspoon. Sugar, 1 tablespoon. Onion, large, sliced, 1. Salt, iy2 teaspoons. SAUCES 103 Mix all together, and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled pro- tose, or nuttolene. PROTOSE SAUCE Water, 2 cups. Onion, small, minced, 1. Butter, 1 rounded tablespoon. Flour, browned, 2 rounded tablespoons. Protose, minced, ^ cup. Tomato, strained, enough to mix the flour smooth. "White flour, 1 tablespoon. Celery salt. Salt. Put the water, butter, and onion in a saucepan and set on the stove ; when they begin to boil, add the protose, and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato. The thickening should be thin enough to pour readily. Let cook a few minutes, add salt and celery salt, and serve. NUT GRAVY "Water, 1 quart. Tomatoes, strained, li/^ cups. Salt to taste. Nut butter, 1 heaped tablespoon. Flour. Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to 104 VEGETAEIAN COOK BOOK scorch. When it boils, thicken with a little flour rubbed smooth in water. Use plenty of salt to season, as it brings out the nice flavor of the sauce. CREAM TOMATO SAUCE Make a rich tomato sauce, and add one fourth part rich cream sauce, beating well. BROWN GRAVY Oil, 1^ cup. Flour, 2 dessert-spoons. Water, 2 cups. Salt. Heat the oil, add the flour, and brown; add the hot water, and cook five minutes. CREAM BROWN GRAVY Rich milk, 2 cups. Flour, browned, 2 tablespoons. Flour, white, 2 tablespoons. Salt. Heat the milk in a double boiler ; braid the flour together with a little cold milk, and stir in the hot milk; salt, and cook well. WALNUT GRAVY Walnuts, ground, 1 cup. Milk, 1 cup. Flour, 1 tablespoon. Flour, broAvned, 2 tablespoons. Water, 2 cups. Salt to taste. SAUCES 105 Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with the flour, and salt to taste. PARSLEY SAUCE Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce. TOMATO SAUCE Tomatoes, stewed, 1 quart. Butter, 1 tablespoon. Salt. Onion, minced, 1 tablespoon. Flour, 1 tablespoon. Put the tomatoes into a saucepan over the fire ; add the onion and salt; boil about twenty minutes; remove from range, and strain through a sieve. In another pan melt the butter; and as it melts, sprinkle in the flour, stirring till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use. CREAM TOMATO SAUCE Cream, 2 cups. Tomatoes, strained, 2 cups. Salt. Flour. Heat the cream and tomatoes in separate vessels; thicken with flour braided with cold water ; cook until flour is done. Pour half the cream into a round-bottom dish; and while beating, slowly add the tomato, then the re- mainder of the cream. Salt and serve. If it is desired to use skimmed milk, add butter after beating together. SALADS All green vegetables that are dressed with acid, salt, and oil, and eaten raw, are included in the list of salads; and they should always be served crisp and cool. Wash salad greens carefully, allowing them to stand in cold or iced water until crisp. Drain, and wipe dry with a soft towel, taking care not to bruise the leaves. Keep in a cool place till serving time. If they are not thoroughly dried, the water will collect in the bottom of the dish, and ruin any dressing used. Remove the thick paring from cucumbers, and a thick slice from each end; cut into thin slices, or into half -inch dice, and keep in cold water to which salt and lemon juice have been added, until ready to serve; then drain thor- oughly. To make celery crisp, let it stand in cold water. Pare tomatoes, and keep in a cold place. Sprinkle with chopped ice at serving time. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. Asparagus, peas, string-beans, beets, cauliflower, etc., are all well utilized in salads. Freshly cooked vegetables or left-overs may be used, but all cooked vegetables must be cold and perfectly tender. By deftly combining these left-overs with the favorite dressing, there is material for a delicious and economical salad, to which the somewhat aristocratic name "macedoine salad" may be given. This salad may consist of a few or many kinds of (106) SALADS 107 vegetables, any combination pleasing alike to the eye and the palate being permissible, and if care is taken in the arrangement, it may be made a very attractive dish. To the dressing of salads one must give utmost care and attention, as upon its excellence the success of the dishes principally depends. While rules for dressings are innumerable, there are, after all, only a few really good ones. The French dressing and the mayonnaise are most generally known, the former being the simplest and most commonly used of all dressings. And it is quite the fa- vorite for lettuce, cresses, chicory, and other vegetable salads. As the salad wilts if allowed to stand in the dress- ing, it should not be added till just at the moment of serv- ing, and it is for this reason that it is frequently made at the table. One of the most difficult things to prepare is a per- fect mayonnaise; but once the knack is acquired, failure afterwards is rare. One essential point is to have all the materials cold. Chill in the refrigerator both the bowl and oil an hour or more before using. In warm weather it is ad- visable during the mixing to set the bowl in a larger one of cracked ice. This dressing, if covered closely, will keep several days or longer in the ice-box. Keep in a cold place till wanted, as it liquefies as soon as mixed with other in- gredients. To tone down the taste of the oil, and thus make more delicate salads, one may add to the dressing, just before it is used, a little cream beaten stiff and dry. This dressing is used with nut and fruit salads, and may be used with potatoes, tomatoes, celery, and other vegetables. Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or 108 VEGETAEIAN COOK BOOK more, or until well seasoned, in a cold place. To this process the term "marinate" is applied. Just before serv- ing, pour off all the marinade that is not absorbed, and add the mayonnaise to the vegetables. A mistake frequently made in preparing salad dressing is that of using too much acid. The acid flavor should not predominate. VEGETAEIAN CHICKEN SALAD Protose, chopped, % pound. Celery, chopped, 2-3 cup. Onion, grated, 1 small teaspoon. Nuttolene, chopped, 14 pound. Lemons, juice of 2. Salt. Mayonnaise, 2 tablespoons. Mix all together, adding mayonnaise dressing last. Serve on lettuce. VEGETAEIAN SALMON SALAD Carrots, grated, 1 cup. Eadishes, grated, % cup. Onion, grated, 2 teaspoons. Eggs, hard-boiled, 2. Nuttolene, 1-8 pound. Mayonnaise dressing. Parsley. Celery salt. Salt. Force the nuttolene through a fine colander ; mince the hard-boiled eggs and parsley. Mix all the ingredients well, and serve on lettuce leaf with a garnish of a small portion of the minced egg and parsley. Pecan meats may be used in the place of nuttolene. SALADS EUSSIAN SALAD Tomatoes, 2. Carrots, 4. Onion, ^. Celery stalk, 1. Watercress, 2 sprigs. Mayonnaise, 1 pint. Salt. Cook and dice the carrots; chop the onion fine; chop the watercress ; cut the celery in one-inch lengths and split very fine. Mix all with the mayonnaise. Serve on a bed of lettuce and garnish with sliced tomatoes. NUT CERO SALAD Nut cero, i^ pound. Celery, minced, 2-3 cup. Eggs, hard-boiled, 2. Lemons, 2. Radishes. Salt. Mince the celery and eggs, and put with the diced nut cero; add the lemon juice and salt to taste. Marinate for one hour, and then serve on a lettuce leaf, garnished with the radishes cut in various shapes. TOMATO GELATINE Gelatine, % package. Tomatoes, strained, 1 pint. Onion, 1 slice. Celery hearts, minced, % cup. "Water, 1 cup. Salt. 8 — Cook Book ilO VEGETARIAN COOK BOOK Boil the onion and celery in the tomatoes until the flavor is obtained, then strain, and add to the gelatine after dissolving it in one cup of water. Pour in molds, and set on ice to cool. Serve with mayonnaise, on lettuce leaf. COTTAGE CHEESE SALAD Cottage cheese may be served as a salad when garnished with lettuce and mayonnaise, or it may be combined with nuttolene and served as suggested above. NUT CHEESE Nuttolene, % pound. Lemon juice, 3 tablespoons. Salt. Parsley, minced. Press the nuttolene through a fine colander, add the other ingredients, form in desired shape, and serve. CABBAGE SALAD Cabbage, chopped very fine, I14 cups. Walnuts, chopped, 1^ cup. Cream, % cup. Lemon, juice of 1. Sugar, 1 tablespoon. Salt. Beat the cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly miKcd. LETTUCE Separate the leaves, and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on SALADS 111 a plate or in a salad dish, and send to the table for each to prepare as preferred. Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If pre- ferred, lettuce may be cut fine before being sent to the table. CELERY AND CABBAGE SALAD Celery, 3 cups. Cabbage, 1 cup. Lemon juice, ^ cup. Mayonnaise, i/^ cup. Salt. Mince the celery and cabbage very fine, and marinate with the lemon ^uice. Drain off the juice, add the salt and the mayonnaise dressing, and serve. ASPARAGUS AND PBOTOSE SALAD Asparagus, 1% cups. Protose, iy2 cups. Salt. Mayonnaise. Wash the asparagus, and cut into pieces half an inch long. Boil in salted water till tender. Drain; and when cold, put into salad dish with protose cut into dice. Sea- son with salt. Serve on a lettuce leaf with mayonnaise. ASPARAGUS SALAD Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing. 112 VEGETAEIAN COOK BOOK ASPARAGUS AND CAULIFLOWER SALAD Asparagus tips, boiled and drained, 2 cups. Cauliflower, boiled, drained, cut in small pieces, 2 cups. Dress with cream salad dressing. POTATO SALAD Potatoes, 3. Mayonnaise, % cup. Onion, grated, 1 teaspoon. Parsley, minced, 1 teaspoon. Salt. Steam the potatoes until tender, cool, cut lengthwise in quarters, and slice; add salt, onion, and parsley, and mix well; then fold in the mayonnaise carefully. Keep in a cool place until ready to serve. CUCUMBERS Pare, and lay in cold, salted lemon water — ice water if possible — for an hour. Slice very thin. ENGLISH SALAD Lettuce, chopped, 1 cup. Celery, chopped, 1 cup. Mayonnaise, 1 tablespoon. Lemons, juice of 2. Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise, and salt to taste. EGG SALAD Eggs, 4. Dressing. SALADS 113 Hard boil the eggs, drop in cold water, peel off shell, and cut lengthwise in quarters; place these quarters on a lettuce leaf, points nearly touching each other; in the center place a spoonful of any sour salad dressing. PROTOSB AND CELEEY SALAD Protose, diced, 21^ cups. Onion, grated, 1 tablespoon. Favorite salad dressing. Salt, 1 teaspoon. Crisp celery, 1^4: cups. Lettuce or celery leaves. Cut protose into half -inch dice ; add a little salt, grated onion, and celery cut into the same size as protose. Dress, and serve on lettuce leaves or garnish with celery leaves. OLIVE AND ALMOND SALAD Olives, 18. Celery, ll^ cups. Almonds, blanched, 1% cups. Salad dressing. Lettuce. Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce. LIMA BEAN SALAD Lima beans, raw, 1 cup. Celery, finely minced, 1 cup. Onions, grated. Salt. Dressing. 114 VEGETARIAN COOK BOOK Boil the beans ^imtil tender, but not overdone ; drain and cool; add celery and a small amount of grated onion and salt; fold in favorite dressing. LIMA BEAN AND CELERY SALAD Lima beans, 1 cup. Celery, minced, 1 cup. Eggs, hard-boiled, 1 cup. Lettuce, minced, 1 cup. Nuttolene, i/4 pound. Boil the beans till tender; drain and cool. Add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with favorite dressing. STUFFED EGGS Eggs, 6. Protose, 1 slice. Sour cream, 14 cup. Salt. Oil. Lemon juice, 2 teaspoons. Olives, 6. Place hard-boiled eggs in cold water, so that the shells will loosen; peel, cut crosswise, and remove yolks, to which add salt, oil, and sour cream; mix well, and add lemon juice, minced protose, and olives; grated onion may be used for those who desire it, and one fourth cup of cottage cheese also may be included if liked. Refill the eggs, and fasten together with toothpicks, evening the cut portions SALADS 115 with narrow strips of lettuce. Garnish with cut olives or mayonnaise. The halves of the white may be filled heaping full and served thus. PEA AND ONION SALAD Peas, canned or stewed, drained, 4 cups.' Onion, grated, 2 tablespoons. Lettuce leaves. Mayonnaise. Let the peas drain, then add the onion, and mix well. Set in a cold place; and when ready to serve, pour over the mayonnaise. Mix all together lightly, and serve on let- tuce leaves. GHEEN PEA AND CELERY SALAD Green peas, 2 cups. Celery, minced, 1 cup. Onion. Salad dressing. Salt. Drain the peas, and add the minced celery, salt, and a dash of grated onion ; stir in the salad dressing, and serve. GEEEN PEA AND NUTTOLENE SALAD Peas, 1 can. Nuttolene, i^ pound. Onion. Salt. Dressing. 116 VEGETARIAN COOK BOOK Drain the peas; add the nuttolene cut very fine; sea- son with salt and grated onion; mix with any sour salad dressing. NUT AND PEA SALAD Walnut meats, 1 cup. French peas, 1 can. Mayonnaise. Lettuce. Drain the liquid off the peas, and let them get cold; then mix with the walnuts. Pour mayonnaise dressing over all, and mix thoroughly. Serve on lettuce. MACARONI AND GREEN PEA SALAD Macaroni, cooked, 1 cup. Green peas, cooked, 1 cup. Pecan meats, chopped, 14 cup. Salt. Onion, grated. Mayonnaise. Cut the macaroni into quarter-inch lengths; drain the peas, mix all together, and serve. DATE AND CELERY SALAD Chop dates and celery, and serve with golden salad dressing. WALDORF SALAD Apples, cut in dice, 11/2 cups. Lemon juice, y^ cup. Lettuce. Celery, cut in dice, \y^ cups. Mayonnaise dressing. SALADS U7 Mix the apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce. In making "Waldorf salad, use only crisp, white, tart apples, and the tender, white heart of the celery. The celery should be cut a little smaller than the apples. Use mayonnaise or white salad dressing. Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise. NUT AND FRUIT SALAD Pineapple, canned, diced, 1 cup. Nuts, chopped, 1% cups. Oranges, diced, 1 cup. Dates, diced, 1 cup. Mix all together, and add golden salad dressing one hour before serving. BRAZILIAN SALAD Ripe strawberries, li^ cups. Pineapple, fresh, cut in small cubes, I14 cups. Brazil nuts, blanched and thinly sliced, 12. Lemon juice, 4 tablespoons. Lettuce. Dressing, 1 spoon. Cut the strawberries and pineapples into small cubes, and add thinly sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose shape, fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing. 118 VEGETAEIAN COOK BOOK FRUIT SALAD Apples, cut in half-inch cubes, 1 cup. Bananas, cut in half-inch cubes, 1 cup. Oranges, cut in half-inch cubes, 1 cup. Mix all together, and serve with golden salad dressing. FANCY FRUIT SALAD NO. 1 On a select leaf of lettuce place a slice of pineapple; on this a slice of apple, cut transversely ; then a slice of an orange cut the same way ; next three slices of banana ; over this pour so that it will run down one side only, the golden salad dressing; garnish with a strawberry, cherry, or some fruit of proper color. FANCY FRUIT SALAD NO. 2 Oranges, 4. Bananas, 3. Strawberries, 1 cup. Cream, 1 cup. Lettuce. Line the dish with lettuce leaves; on these place slices of thin-cut oranges, next a layer of sliced bananas, and then a few sliced strawberries; cover with whipped cream, and garnish with strawberries. STRAWBERRY SALAD Arrange large, well-washed strawberries around a butter chip which has been placed in a bread plate. In SALADS 119 the butter chip place a mound of powdered sugar, and in this sugar place a selected berry. Currants may be served in the same manner. BANANA SALAD Cut bananas lengthwise, and slice, and cover with the uncooked sweet salad dressing. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits, such as red and black cherries, red and white currants, red and black berries, pineapples, etc. Place a layer of fruit in the salad bowl, then sugar, an- other layer of fruit, more sugar, etc. Add lemon juice to taste. Shake the bowl gently from side to side to draw out the juice. Prepare two hours before serving, and keep on ice. SALAD DRESSINGS | MAYONNAISE DEESSING Eggs, 2. Salad or olive oil. Lemon juice, 2 tablespoons. Salt. Celery salt. Sugar, 1 teaspoon. Into a small beating bowl break two fresh eggs (do not separate yolks from whites), add pinch of salt, and celery salt. Beat until it begins to thicken, then add oil, very slowly at first. The thicker the eggs get, the faster the oil may be added. Keep adding the oil until the mixture is very stiff. Then add two tablespoonfuls lemon juice. Mix thoroughly. Do not use lemon juice alternately with the oil when making the dressing. This dressing may be bottled and kept for a year. To Prepare for Vegetable Salad Take one part lemon juice and two parts water. Mix with dressing. More water or lemon juice may be added to taste. To Prepare for Fruit Salad Add plain whipped cream. (120) SALAD DRESSINGS 121 Note. — The eggs, oil, and beating bowl should be placed on ice for thirty minutes before making. This will pre- vent curdling. This mayonnaise dressing may be used as a substitute for butter. GREEN MAYONNAISE Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful, put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayon- naise. Add a teaspoonful of the lemon juice. FRENCH SALAD DRESSING Oil, 3 tablespoons. Salt. Lemon juice, 1 tablespoon. Onion juice, i^ teaspoon. Mix and pour over the salad. FAVORITE SALAD DRESSING Butter, iy2 dessert-spoons. Flour, 1 heaped dessert-spoon. Salt. Egg, 1. Lemon juice, % cup. Melt the butter in a saucepan, but be careful not to brown it. When hot, stir in the flour, and the hot lemon juice, diluted with one fourth cup of water. Beat in thor- oughly the egg yolk, salt to taste, and remove. When cool, stir this dressing through the vegetables, and serve on a garnish of crisp lettuce. 122 VEGETAEIAN COOK BOOK OIL SALAD DRESSING (SOUR) Lemon juice, 2 teaspoons. Oil, % cup. Salt, % teaspoon. Water, 2 teaspoons. Eggs, 2. Heat together in a double boiler, stirring constantly. When it begins to thicken, place in cold water and stir until cold. GOLDEN SALAD DRESSING Pineapple juice, ^^ cup. Lemon juice, ^ cup. Eggs, beaten, 2. Sugar, 1-3 cup. Corn-starch, 2 teaspoons. After beating the eggs well, add the pineapple juice, lemon juice, sugar, and a small pinch of salt. Beat to- gether and cook in a double boiler. Let cook about two minutes, and add the corn-starch. NUT SALAD DRESSING Nut butter, 2 dessert-spoons. Lemon juice, i^ cup. Egg yolk, 1. Salt. Dilute the lemon juice with an equal quantity of water, and stir gradually into the nut butter as if preparing for table use; cook over boiling water until it is thickened; remove, and add salt and beaten egg yolk; beat smooth. If to be used for fruit, add sugar. SALAD DEE8SING8 123 NUT AND TOMATO SALAD DEESSING Nut butter, 1 teaspoon. Tomatoes, strained, 1 cup. Salt. Dilute the nut butter with a little of the tomato ; when mixed smooth, add the remainder of the tomato ; cook over a double boiler. WHITE DRESSING Egg yolk, light colored, 1. Salt. Cracked ice. Cream, whipped to stiff froth, 6 tablespoons. Oil, 6 tablespoons. Lemon juice, 1 tablespoon. Drop the yolk into a cold bowl, mix lightly, and salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in anQther containing a little cracked ice, so that you may be constantly reducing the color of the egg. Slowly add the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad. WHIPPED CREAM SALAD DRESSING Egg yolks, 5. Butter, melted, ^4 cup. Lemon juice, 4 tablespoons. Salt, 1 level teaspoon." Sugar, 1 level teaspoon. Rich cream, 1 cup. 124 VEGETAEIAN COOK BOOK To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and the lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from the stove, put into a glass jar, and when cool cover closely. When ready to use, pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky. CREAM SALAD DRESSING NO. 1 Cream, 1 cup. Butter, size of walnut. Salt, 1 level teaspoon. Lemon juice, 4 tablespoons. Corn-starch, 1 rounded teaspoon. Eggs, 2. Sugar, 1 level teaspoon. Put the cream into a double boiler. When scalding hot, add the corn-starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. With the yolks of the eggs put the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold. This dressing may be used the same as mayonnaise. WHITE CREAM SALAD DRESSING Make the same as cream salad dressing No. 1, omitting the yolks of the eggs. SALAD DEESSINGS 125 CREAM SALAD DRESSING NO. 2 Cream, 1 cup. Corn-starch, 1 tablespoon. Egg white, 2 tablespoons. Lemon juice, 3 tablespoons. Oil, 2 tablespoons. Powdered sugar, 2 teaspoons. Salt. Heat the cream in a double boiler, thicken with corn- starch, add sugar, and remove from the fire; when par- tially cool, put in the beaten white; and when cold, the oil and salt. Just before serving, add the lemon juice. CREAM SALAD DRESSING NO. 3 Lemon juice, 3^ cup. Sugar, 1 tablespoon. Rich milk or cream, V^ cup. Oil, 1 tablespoon. Salt, 1 teaspoon. Eggs, well beaten, 2. Corn-starch, 2 teaspoons. Add the sugar, salt, and oil to the lemon juice; heat, and thicken with corn-starch braided with a little water; stir in the eggs ; remove from the stove, and add the cream. CREAM TOMATO SALAD DRESSING Cream, 1 cup. Tomatoes, strained, 1-3 cup. Lemon juice, y^ cup. ' Salt. Beat the cream until stiff, then fold in the thick tomato pulp, lemon juice, and salt. 9 — Cook Book 126 VEGETARIAN COOK BOOK UNCOOKED SWEET SALAD DRESSING Cream, thick, i/^ cup. Lemon juice, 1 tablespoon. Sugar, 1 tablespoon. To the thick cream add the sugar; stir well, and then slowly add the lemon juice, constantly stirring. This should thicken at once. RED SALAD DRESSING Strawberry juice, % cup. Lemon juice, ^ cup. Sugar, y^ cup. Butter, y^ size of walnut. Corn-starch, 2 teaspoons. Stem and wash sufi&eient berries to make one half a cup of juice; add half the sugar, and crush well; allow to stand in a cool place for two hours; shake through a fine sieve to obtain juice ; add to the juice the lemon juice and butter, bring to the boiling point, and stir in the re- mainder of the sugar, with which has been thoroughly mixed the corn-starch. Cook and cool, and add to the salad. STEAMED APPLE PUDDING Apples, 6. Seedless raisins, 1 cup. Bread criimbs, 3 cups. Eggs, 4. Fruit juice, % cup. Sugar, y^ cup. Lemon flavor if desired. Mince the apples fine, and miK with the raisins, bread crumbs, and sugar. Add the fruit juice and the beaten yolks of the eggs, fold in the beaten whites, and steam from three to five hours. PLUM PUDDING Eggs, 4. Cream, 1 cup. Flour, 1% cups. Kaisins, seeded, chopped, y^ pound. Sugar, 1 cup. Bread crumbs, 1 cup. Butter, 1-3 pound. Currants, % pound. Candied citron, size of egg. Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours. (127) 128 VEGETAEIAN COOK BOOK STEAMED PEUIT PUDDING Tart apple pulp, 2 cups. Sugar, 1 cup. Eggs, 6. Grape juice, 2% cups. Salt, 1/2 teaspoon. Bread crumbs, toasted, 4 cups. Seedless raisins, 1 cup. Lemon rind, grated, 1. Vanilla, 1 tablespoon. Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, cover, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg. FIG PUDDING Butter, 2 tablespoons. Corn-starch, 14 cup. Flour, 14 cup. Fig marmalade, 1^ cups. Cream, 1% cups. Sugar, 1 cup. Eggs, 4. Mix the butter with the corn-starch and flour ; mix the fig marmalade and the cream, and stir in the first mix- ture, together with the sugar and the yolks of eggs. Mix well, and fold in quickly the well-beaten whites. Pour into a buttered pudding mold, cover, and steam one and one half hours. DATE PUDDING Make the same as fig pudding, using date marmalade. PUDDINGS 129 ADELAIDE PUDDING NO. 1 Eggs, 6. Water, 2 cups. Lemon extract, 1 teaspoon. Salt, 1 teaspoon. Corn-starch, 1 cup. Sugar, 114 cups. Lemon, grated rind and juice, 1. Flour, 114 cups. Over the beaten yolks pour a sirup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the flour and corn-starch. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one half hours. ADELAIDE PUDDING NO. 2 Eggs, 6. Water, 1 cup. Flour, 1 cup. Corn-starch, 1 cup. Sugar, 1 cup. Lemon extract, 1 teaspoon. Salt. Cooking oil, 1 tablespoon. Break the eggs in a mixing bowl, and add the sugar, water, and salt. Set the bowl on a medium hot stove, and beat until very stiff. Have the flour and starch well mixed together, then add these, the flavoring, and oil in succession, a little at a time. Put in a greased pudding dish, and steam one and one half hours. This can be baked as a cake if desired. 130 VEGETAEIAN COOK BOOK CABINET PUDDING Candied citron, i/^ cup. Seedless raisins, ^ cup. Currants, i^ cup. Nutmeg. Stale sponge cake, 1 quart. Milk, 2 cups. Eggs, 2. Butter, melted, 1 tablespoon. Salt. Mix all together, and bake in a pan set in a pan of water, or steam in covered mold. Serve with a tart sauce. FEUIT TAPIOCA PUDDING Tapioca, l^ cup. Cold water, 2i/^ cups. Lemon juice, 1 tablespoon. Fruit, 1 cup. Salt, V2 teaspoon. Sugar, 1/2 cup. Use fresh strawberries, sliced bananas, diced pine- apple, seeded prunes, or any stewed fruit from which the juice has been drained. When the tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of fruit, and so on, having the top layer tapioca. Serve with cream. PINEAPPLE TAPIOCA Tapioca, 1 cup. Pineapple juice, 1 cup. Water, 4 cups. Sugar, 2-3 cup. PUDDINGS 131 Better results follow when the tapioca is soaked over- night or for several hours. "Wash the tapioca, and soak in the water ; just before cooking add sugar and pineapple juice. Cook in a double boiler until transparent, and pour into a flat pan to cool. If sliced pineapple is at hand, dice it, and place in the bottom of the pan, before pouring in the tapioca. If, when cooking tapioca or sago for pudding, it should cook too long and get thin, it may be made into a good dessert by beating it into beaten egg whites; season, and mold in cups or pan. Serve with a colored sauce. ORANGE SAGO MOLD Sago, % cup. Sugar, Y2 cup. Orange juice, 1 cup. Water, 3 cups. "Wash the sago, and cook in the orange juice and water with the sugar until transparent and thoroughly done; then turn into individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam. CREAM SAGO PUDDING Sago, % cup. Sugar, 1 cup. Milk or cream, 1 quart. Eggs, 2. Lemon flavoring. "Wash the sago, and put with the milk into a double boiler, and cook until clear. Beat the eggs very Ught, and add the sugar and flavor. Remove the sago from the 132 VEGETABIAN COOK BOOK range, and allow to cool a little ; then pour in the eggs and sugar, beating all the time. Put into a pudding pan, set in a pan of water, cover, and bake until the custard is set. PLAIN CUSTARD Sugar, % cup. Eggs, 6. Milk, 1 quart. Salt. Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding pan set in a pan of hot water. Bake until the center of custard is set. CARAMEL CUSTARD Milk, 3 cups. Butter, 1 tablespoon. "Water, l^ cup. Sugar, 1 cup. Eggs, 6. Vanilla, y2 teaspoon. Put the butter into a saucepan, and set on the range. When melted, stir in the sugar, and let cook until a dark brown color, stirring frequently to prevent burning. Add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs, and mix with the milk ; add this to the caramel, and flavor with the vanilla. Pour into custard cups, set into shallow pan of water, and bake till the custard is set in the middle. If the caramel should get too brown, add sugar and only a portion of the caramel. PUDDINGS 133 TAPIOCA CUSTARD (RICH) Tapioca, i?^ cup. Sugar, 1 cup. Salt, ^ teaspoon. Milk, 1 quart. Eggs, 4. Flavor to suit. "Wash the tapioca, and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light, beat in the sugar, and add to the tapioca. Let cook a minute, and remove from the range. Stir in the flavoring, turn into a pan of suitable size, and brown in oven. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard. BANANA TAPIOCA Same as pineapple tapioca, but use bananas instead of pineapples. Milk may be substituted for water, and two eggs used if desired. The tapioca may also be flavored and colored. FLOATING ISLAND Milk, 1 quart. Sugar, 1/2 cup. Eggs, 5. Jelly, 2 tablespoons. Flavor to suit. Make a custard of the milk, the yolks of the eggs, the whites of two, and the sugar. Whip the remaining three 134 VEGETARIAN COOK BOOK whites to a stiff froth, with a little sugar, and flavor- ing the same as for the custard. . Cool the custard, and pour into individual glass dishes. Drop spoonfuls of the whites on the custard so as to form islands; or it may be put on with a pastry tube or paper funnel. Drop a little jelly in the center of each island. The custard should be about the same consistency as cream sauce. Do not allow it to cook too long, or it may curdle. GELATINE CUSTARD Milk, 1 quart. Eggs, 2. Sugar, Yz cup. Gelatine, ^4 package. Soak the gelatine for one hour or more in water about one hundred and forty degrees; drain, and put into one cup of hot milk; cook until transparent, and add to the custard, which should be previously prepared by stirring the beaten eggs into the hot milk, in which has been dis- solved the sugar. Beat all well together, remove from the stove, and pour into molds. CORN-STARCH BLANC-MANGE Milk, 1 quart. Corn-starch, 4 heaped tablespoons. Egg whites, 3. Sugar, 1/2 cup. Lemon flavoring. Put three cups of milk into a double boiler, and set over the fire. When scalding hot, add the remaining milk, in PUDDINGS 135 which have been dissolved the sugar and the corn-stareh. Stir till it is thick and there are no lumps. Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds, and set in a cool place to get firm. A pleasing effect may be obtained by dividing the mix- ture after it is cooked, and coloring one half pink, then filling each mold one third full of one, and filling up with the other. "When turned from the mold, they will look like small, white pyramids capped with pink, or pink with white. A custard to be served with this blanc-mange is made with two cups of milk, the yolks of three eggs, and half of a cup of sugar. Flavor the same as blanc-mange. APPLE WALNUT PUDDING Apples, large, 4. Sugar, 14 CTiP- Nutmeg. Walnuts, chopped, y^^ cup. Cake batter. Water, 2 cups. Peel the apples, cut into half-inch cubes, sprinkle with nutmeg and sugar, cover with water, and cook under cover, in a slow oven, until tender. Add the nut meats, and over all pour cake batter to a depth of one fourth inch. Bake, and serve with cream. The proportions given for plain sponge cake are enough for three such puddings. As it is difficult to make a small amount of cake batter, the full recipe could be made, and that remaining could be baked as a cake. 136 VEGETARIAN COOK BOOK APPLE COCONUT PUDDING Apples, 8. Sugar, 1 cup. Milk, 1 quart. Coconut, shredded, 1% cups. Eggs, 4. Corn-starch, l^/^ tablespoons. Peel the apples, cut into eighths, and place in a granite pudding pan; add three fourths cup of sugar, and water nearly to cover; set in a moderate oven, cover, and cook until tender and quite dry. Heat the milk in a double boiler, together with one cup of the coconut and one fourth cup of sugar. Thicken with the corn-starch braided with a little milk. When the corn-starch is well cooked, pour the mixture over the beaten yolks and whites of two of the eggs. Eeturn to the double boiler, and cook again for a short time, stirring well. Sprinkle the apples with coco- nut, and pour over them the custard. When cool, meringue with the remainder of the egg whites in which has been sprinkled the remainder of the coconut. APPLE DUMPLINGS For each dumpling desired, select a medium-sized tart apple; peel and core, and lay on a piece of pie paste rolled out about five inches square and as thick as for pie. Fill the hole in the apple with sugar in which has been mixed grated nutmeg. Fold up the crust so as to cover. Place in granite pan, and bake until the apples are done. PUDDINGS 137 PLUGGED APPLES Apples, 6. Bananas, 3. Lemon. Sugar. Select large bellflower apples, wash, and remove the core; fill the hole in the apples with small bananas; add a little sugar, lemon juice, and water, and bake until tender. LEMON APPLE Tart apples, 6. Sugar, 1 cup. Lemon, 1. Pare the apples, and remove the cores, being careful not to break the apples. Put into a granite or enameled baking pan of suitable size. Fill the holes made by re- moving the cores, with the sugar; moisten the sugar with the lemon juice, and sprinkle a little of the grated rind on each apple. Pour sufficient water into the pan to half cover the apples. Cover and bake until clear, APPLE PUDDING, BAKED Butter, 2 tablespoons. Eggs, 4. Green tart apples, grated, 6. Sugar, Ya cup. Lemon, 1. Stir the butter and sugar to a cream; add to this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples; fold in the beaten 138 VEGETAEIAN COOK BOOK whites of the eggs, flavor, and bake. Serve cold with cream. One third of a cup of bread crumbs may be added if desired. APPLE NUT PUDDING Apple pulp, 2 cups. "Walnuts, ground fine, 1 cup. Eggs, 4. Sugar, % cup. Bread crumbs, ll^ cups. Nutmeg. Grate sufficient tart apples to make two cups; add the sugar, nutmeg, bread crumbs, nuts, and the beaten yolks of the eggSj and beat well. Fold in the stiffly beaten whites, put into an oiled pudding pan, set in a pan of hot water, and bake. Serve with sweetened cream or lemon sauce. APPLE SNOW Apple sauce, 1 pint. Egg whites, 2. Strain the apple sauce, and heat to boiling; while hot, pour over the beaten whites; beat well, and sweeten and flavor to taste. Serve cold. STRAWBERRY FLUFF Egg whites, 2. Strawberries, 1 pint. Sugar, % cup. Mash the strawberries with the sugar, and add to the unbeaten whites, which should be in a deep dish. Beat PUDDINGS 139 with an egg whisk until light and foamy. This makes a dainty, toothsome dessert, and can be prepared on short order. ORANGE TRIPFLE Orange juice, 1 cup. Water, 1 cup. Sugar, 1^ cup. Egg whites, 3. Corn-starch, 3 teaspoons. Heat the water, orange juice, and sugar; thicken with the corn-starch, and pour over the beaten whites. Beat well, and allow to cool before serving. PEACH FLUFF Peaches, canned or stewed, 1 quart. Sugar, % cup. Egg whites, 4. Corn-starch, 3 tablespoons. Drain the juice from the peaches, add the sugar, and bring to a boil; thicken with the corn-starch braided in a little cold water. Allow to cool, and add the peaches after they have been forced through a fine colander. Next fold in the stiflBy beaten whites of the eggs. Serve in glass, with a teaspoonful of red jelly on top of each dish. Other fruits may be used instead of peaches. STRAWBERRY SOUFFLe' Eggs, 4. Cream or milk, 1^^ cups. Sugar. Strawberries. 140 VEGETAEIAN COOK BOOK Place strawberries in a glass dish, and pour over them a custard made of the egg yolks, milk, and sugar. Cover with a meringue made of the whites and a little sugar. Garnish with strawberries. Do not bake the meringue. SNOW PUDDING Milk, 1 quart. Salt, 1-3 teaspoon. Egg whites, 5. Sugar, 1-3 cup. Corn-starch, 1-3 cup. Vanilla to flavor. Set the milk, sugar, and salt in a double boiler over the fire; when scalding hot, add the corn-starch mixed smooth in a little cold milk. When nearly coldj stir in carefully the stiffly beaten whites, and flavor with vanilla. Serve with vanilla sauce. SPONGE PUDDING Milk, 2 cups. Flour, y^ cup. Sugar, 1-3 cup. Eggs, 4. Put the milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir into the well- beaten yolks of the eggs ; add the whites beaten stiff. Pour the mixture into buttered cups or a pudding dish. Put into a pan of boiling water, place in the oven, and bake for a few minutes. Serve in the cups in which it is baked, PUDDINGS 141 or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately. BREAD PUDDING Milk, 1 quart. Sugar, 1/2 cup. Stale bread, 1% cups. Eggs, 3. Flavor to suit. Soak the bread in the milk; beat the yolks and one of the whites of the eggs with the sugar, and flavor. Mix and put into a pudding dish. Set into a pan of hot water, and bake until the custard is set. Meringue with the whites. If desired, the top of the pudding may first be marked with jelly, marmalade, or fresh fruit of some kind, and the meringue put over all. CAKE PUDDING Stale cake, 2 cups. Milk, 3 cups. Eggs, 2. Raisins, 14 cup. Beat the egg yolks, add the milk, and pour over the cake, which should first be crumbled into a pudding pan. The raisins should be pressed down so that they will not burn. Set in a pan of hot water, and bake. This may be covered with a thin layer of jelly or shredded pineapple before the addition of the meringue, which is made of the two egg whites and two teaspoonfuls of sugar. 10 — Cook Boot 142 VEGETARIAN COOK BOOK PKESSED FEUIT PUDDING Bread, 8 slices. Huckleberries, stewed, 1 quart. Sugar, 1/^ cup. Trim the bread, cutting off all crusts; put four slices in the bottom of a pudding pan ; cover with half the berries, which should have the juice strained off; sprinkle over part of the sugar ; then add the rest of the bread and the remainder of the berries and sugar. Over all pour the juice that has been drained; there should be enough to moisten the bread thoroughly. If to be served the same day, put another pan on top of the pudding, with a weight in it, to press the pudding. It is not necessary to press the pudding if not used the same day it is made. Serve with sweetened cream or sweet sauce. Strawberries or other fruit may be used in place of the huckleberries. BLUEBERRY PUDDING Remove the crusts from stale white bread, and slice the remainder of the loaf very thin; cover the bottom of a granite pan with a layer of these slices, and cover these with stewed blueberries; which should not be very juicy. Re- peat these layers two or three times, and then press by pla- cing another pan on top of it, with weights in it. This should stand for several hours. Being prepared the day before, it would make a desirable dessert for a Sabbath dinner. Cut in squares, and serve with cream, or a cream ^p^i^ing sauce. PUDDINGS 143 BEOWN BETTY Apples, chopped, 2 cups. Bread crumbs, 1 cup. Butter, % cup. Raisins, chopped, 1 cup. Raisin or prune juice, 1 cup. Fill a pudding dish with alternate layers of the fruit and crumbs, — fruit first, finishing with bread crumbs on top. Pour over it the fruit juice and melted butter. Set the dish in a pan of hot water, cover, and bake in a moderate oven for nearly an hour; then remove the cover, and brown lightly. Serve with sweetened cream or lemon sauce. PRUNE PUDDING NO. 1 Milk or cream, 1 quart. Eggs, 3. Prune marmalade, 2 cups. Corn-starch, 1 tablespoon. Lemon extract. Thicken the milk with the corn-starch, add the prune marmalade and beaten eggs, flavor to taste, and bake in a pan of water until well set. PRUNE PUDDING NO. 2 Prune pulp, 1 cup. Egg whites, well beaten, 4. Sugar, 1/2 cup. Stir the beaten whites of eggs with the prune pulp and sugar. Bake till lightly browned, and serve withlUflk cream. " 144 VEGETARIAN COOK BOOK BANANA FARINA Milk, 1 quart. Farina, y^ cup. Sugar, y^ cup. Vanilla. Bananas. Heat the milk and sugar, slowly add the farina, and cook on the stove until set; then finish cooking in the double boiler. Remove from the stove, stir in the vanilla, and pour over the sliced bananas. Serve hot or cold with cream. CREAM RICE PUDDING Rice, % cup. Cream or milk, 3 cups. Eggs, 4. Cook the rice in the cream or milk ; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites. RICE PUDDING Rice, y^ cup. Milk, 4 to 6 cups. Sugar, 1/2 cup. If the pudding is to be served as soon as cooked, less milk will be required; if cooked slowly in the oven, less milk will be required than when boiled rapidly on top o l p fc e stove. Pour the cold milk in a granite baking pan PUDDINGS 145 and place on top of the stove; wash the rice, and add it and the sugar to the milk, stirring carefully occasionally with a pancake turner to prevent scorching. Allow to boil five minutes, then set in the oven and bake under cover until done; remove cover, and brown. Seedless or seeded raisins may be added; also any other flavoring desired. RICE PATTIES Rice, cooked, 2 cups. Butter, 1% tablespoons. Eggs, well beaten, 2. Sugar, 1 tablespoon. Nutmeg. Gluten. Mix, and stir over the fire till well blended ; when cold, add sufficient gluten to form into patties, roll in beaten egg, and then in bread crumbs. Bake. Serve hot with sweetened cream, flavored with nutmeg. CEREAL PUDDING Milk, 4 cups. Eggs, 4. Sugar, 1/^ cup. Cream of maize, or cerealine, or rice flakes, 2 cups. Lemon, grated rind and juice, 1. Heat the milk to boiling, and stir in cream of maize, cerealine, or rice flakes. Set in double boiler and cook half an hour. Remove from the range, and stir in the yolks and sugar. Flavor with grated rind and juice of lemon. 146 VEGETAEIAN COOK BOOK Pour in a shallow pan, and set within another containing water, and bake till the custard sets. Meringue with the whites. BAKED INDIAN PUDDING Corn-meal mush, 1 quart. Milk or cream, 3 cups. Molasses, % cup. Sugar, 1^ cup. Eggs, 5. Seedless raisins, % cup. Ginger, 1 teaspoon. The corn-meal mush should be free from lumps. If the mush has been cooked in milk, add the three cups of milk; if not, add cream; and then the molasses, sugar, ginger, raisins, and egg yolks. Beat the whites, and fold in last. Pour into a granite pan, set in a pan of water, and bake until well set. CAKE BLANC-MANGE Pour into a flat granite pan a small portion of blanc- mange, cover this with a thin layer of cake, and then cover with another layer of the blanc-mange. A good custard may be used instead of the blanc-mange, or sliced bananas used instead of the cake. ORANGE FRUIT MOLD Orange juice, 1^2 cups. Sugar, 114 cups. Lemon juice, % cup. Water, % cup. Vegetable gelatine, 14 ^ox. PUDDINGS 147 Soak the vegetable gelatine in warm water. Pour this water off, and put the gelatine in one half cup of boiling water, and let boil until thoroughly dissolved. Then re- move from the stove, and stir in the other ingredients, which should be previously mixed and heated. Pour into molds, and let stand until cooled; then turn into sauce dishes, and serve with fruit sauce. CEEAM PUFFS Oil, y^ cup, scant measure. Flour, 1 cup. Eggs, 3. Put the oil into one cup of hot water ; when boiling, add the flour, and beat rapidly until smooth; when partially cool, add the eggs, one at a time, rubbing the paste smooth each time ; drop this mixture in portions about the size of a walnut, from a spoon, onto greased pans, leaving room for them to expand. Bake in a moderate oven. When cool, carefully break open one side far enough to fill with whipped cream, which has been sweetened and flavored. They can then be sprinkled with powdered sugar, and served with or without sauce. STRAWBERRY SHORTCAKE Cream, 1 cup. Flour to make a medium soft dough. Salt. Yeast, 1 tablespoon. Warm the cream to about seventy degrees, and add the salt, yeast, and about two cups of the flour. Mix thor- 148 VEGETAEIAN COOK BOOK oughly, cover, and set in a warm place to rise. When well risen and lively, add the rest of the flour, and knead until perfectly smooth. Roll out about half an inch thick. Put into greased pans, brush the top with melted butter, let rise until about double its original size, and bake. Split, and fill with whole or crushed berries, sprinkled with sugar. FRUIT GELEE With the aid of vegetable gelatine it is possible to utilize any bits of left-over fruit juice. The method of preparation is given in accompanying recipes. Be sure to cook the gelatine until it is transparent, or until no smaU lumps appear, but no longer. For each package of gelatine use no more than three quarts of liquid, including that in which the gelatine is boiled. The juice should be heated before the gelatine is added. The package gelatine called for in the recipes in this book is that prepared by the Kellogg Food Company. The ordinary gelatine is not to be recommended. MAPLE CREAM GELEE Sanitas vegetable gelatine, % package. Milk, 1 pint. Cream, 1 pint. Maple sirup, y^ cup. Soak the gelatine in water of the temperature of 140 degrees for an hour or two, strain, and add to li/^ cups of boiling water; cook only until the gelatine disappears; strain into the milk, cream, and maple sirup, which have been heated in a double boiler; pour out into a flat pan, PUDDINGS 149 and when cool, cut into desired shape and size, or pour into individual molds. COFFEE GELEE Cereal coffee, 2 cups. Cream, 1 cup. Sugar, 1-3 cup. Gelatine, 14 package. Corn-starch, 1 teaspoon. Dissolve the vegetable gelatine in one half cup of water ; add the hot cream, coffee, and sugar, which have been thickened with the corn-starch. This thickening is to keep the cream from rising to the top while it is cooking. CHOCOLATE GELEE Cream, 2 cups. Milk, 1 cup. Chocolate, powdered, 3 heaping teaspoons. Sugar, 2 heaping teaspoons. Gelatine, 14 package. Corn-starch, 1 teaspoon. Dissolve the chocolate in a few spoonfuls of milk; put it into the milk and cream, and heat ; add the corn-starch ; cook, and then add to the vegetable gelatine, which has been dissolved in one half cup of water; mold, and set in cool place. MERINGUE This term is used to denote a covering for desserts, usually made by adding sugar to beaten whites. This may be served without cooking, or it may be spread on 150 VEGETARIAN COOK BOOK the dessert with a spatula, and set in a slow oven and browned. It can also be dropped on hot water, or the hot water may be poured on it in a deep dish, and then the meringue skimmed off. Cooked meringue will keep its shape longer. Add sugar in the proportion of one tea- spoon to one egg white. . 19 Plain Vegetable Soup 22 Eice and Vegetable Soup 17 Tomato Bisque 18 Tomato Vermicelli Soup 20 Vegetable Bouillon 14 Vegetable Oyster Soup 22 Vegetable Stock 12 White Bean Soup 14 White Swiss Soup 23 Table Etiquette Don'ts for Waiters 259 Family Dinner without Serv- ants 259 General Eules for Waiters .... 256 General Table Etiquette 251 Laying the Table 259 Personal Suggestions to Waiters 258 Proper Manner of Eating Various Foods 255 270 VEGETAEIAN COOK BOOK Eules for Serving 256 Setting the Table 256 Side Table 261 Simple Family Breakfast 263 Simple Family Dinner 261 Table Etiquette 251 The Sideboard 260 Toasts American or French 193 Berry 195 Boston Cream 191 Cream 192 Cream Gravy 192 Cream Gravy Protose 194 Cream of Tomato 194 Egg on 195 Milk 192 Nun's 193 Nuttolene 194 Pea 194 Protose 194 Snowflake 193 Tomato 193 Zwieback 191 Utensils Convenient Articles for the Kitchen 230 General Utensils Needed in the Kitchen 237 Graniteware 236 Kitchen Utensils 235 Number of Utensils 235 Steelware 236 Tinware 236 Wood 236 Vegetables Artichokes 99 Asparagus No. 1 87 Asparagus No. 2 87 Asparagus Pompadour 88 Asparagus, Stewed 88 Beans, Baked 79 Beans, Baked, with Tomato Sauce 79 Beans, Puree of 79 Beans, Stewed 79 Beet and Potato Hash 97 Beet Greens 96 Beets 96 Beets and Potatoes 97 Beets, Baked 97 Beet Stalks with Butter Sauce 96 Brussels Sprouts, Plain 92 Crumbs 92 Brussels Sprouts, Plain 92 Cabbage and Cream 90 Cabbage, Baked, No. 1 91 Cabbage, Baked, No. 2 91 Cabbage, Holland Cream 91 Cabbage, Scalloped 90 Cabbage, Stewed 90 Cabbage Stewed with Tomato . . 90 Carrots a la Creme 86 Carrots vrith Egg Sauce 86 Cauliflower, Boiled, Plain .... 93 Cauliflower, Browned 93 Cauliflower, Stewed 92 Cauliflower with Tomato Sauce 93 Celery 84 Celery, Stewed 85 Corn, Novelty Baked 83 Eggplant, Baked 89 Eggplant Baked in Shell 88 Eggplant, Scalloped, No. 1 . . . . 88 Eggplant, Scalloped, No. 2- . . . 88 Garbanzos, Stewed 98 General Directions for Vege- tables 71 Green Corn, Boiled 83 Green Corn, Stewed 82 Kornlet 83 Lentils, Oriental Style 81 Lentils with Onions 82 New Lima Beans 80 New Potatoes and Cream 75 New Potatoes and Peas 78 Onions 93 Onions au Gratin 95 Onions, Baked, No. 1 94 INDEX 271 Onions, Baked, No. 2 94 Onions, Boiled 94 Onions, Stuffed 95 Parsnips, Baked 85 Parsnips in Egg Sauce 85 Parsnips in Brown Gravy .... 85 Parsnips, Stewed 86 Peas, Green 80 Peas, Puree of 81 Peas, Split 81 Potatoes 72 Potatoes a la Creme 75 Potatoes a la Delmonico 75 Potatoes au Gratin 76 Potatoes, Baked 73 Potatoes, Browned, with Boast 77 Potatoes, Hashed Browned ... 77 Potatoes, Lyonnaise 77 Potatoes, Mashed 73 Potatoes, Boasted 77 Potatoes, Scalloped, No. 1 .... 74 Potatoes, Scalloped, No. 2 .... 74 Potatoes Stewed with Celery . . 78 Potatoes, Stuffed 76 Potato Patties 76 Potato Puffs 74 Salsify (Vegetable Oysters) Stewed 89 Slaw, Hot 92 Spinach 88 Stewed Tomatoes and Corn ... 84 String-Beans, Plain Boiled ... 80 Succotash 80 Summer Squash 95 Summer Squash, Cream 95 Sweet Potatoes 78 Tomatoes, Baked 84 Tomatoes, Scalloped 84 Tomatoes, Scrambled 84 Tomatoes; Stewed 83 Tomato Hollandaise Potatoes . . 78 Turnips, Holland Boiled 87 Turnips, Mashed 86 Vegetable Oysters, Scalloped . . 89 Winter Squash (Hubbard), Baked 96 "Winter Squash (Hubbard), Mashed 95 Young Beets 97 Young Beets, Stewed 98 Young Turnips 86 The Practical Guide to Heaitli By F. M. Rossiter, B.S., M.D. A Simple Treatise on Anatomy, Physiology, and Hygiene AS A PHYSIOLOGY it gives all the essential facts concerning the anatomy, physiology, and hy- giene of the body. AS A TEXT-BOOK it is invaluable for use in the home and by nurses, as it gives briefly, but concisely, the diagnosis and treatment of aJl dis- eases and abnormal conditions that are met in every-day life. AS A FAMILY GUIDE it will be found a safe counselor in all accidents, emergencies, and household complaints. The symptoms and treat- ment of all common ailments are given, and a com- plete index makes every feature of the book easy of access. It contains 635 pages, seventy half-tone illustra- tions, and twelve colored plates. Pacific Press Publishing Assn. Mountain View, Cal. Portland, Ore. Calgary, Alberta Kantaa City, Mo.