THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES MODERN MEATLESS COOK BOOK Five Hundred Recipes for Preparing Foods, with Special Reference to Cooking Without Meat SAN JOSE, CAL. HOUSE OF REST 236 North Sixth Street CONTENTS Chapter I. Soups 1 Chapter TI. Fish 9 Chapter III. Meat Substitutes and Entrees 14 Chapter IV. Gravies and Sauces 40 Chapter V. Vegetables 42 Chapter VI. Salads 48 Chapter VII. Salad Dressings 53 Chapter VIII. Puddings 56 Chapter IX. Pudding Sauces 64 Chapter X. Pastry 66 Chapter XL Pies 67 Chapter XII. Prunes 71 Chapter XIII. Miscellaneous Desserts 7G Chapter XIV. Cookies, Doughnuts and Wafers 83 Chapter XV. Cakes and Ginger Bread 92 Chapter XVI. Fillings and Frostings 102 Chapter XVII. Breads and Breakfast Foods 106 Chapter XVIII. Cereals 124 Chapter XIX. Sandwiches 126 Chapter XX. Beverages 128 Chapter XXI. Preserves 130 Chapter XXII. Household Hints 133 PRESS OF EATON ft CO.. SAN JOSE. CAL. PREFACE T the present time, when there is such a general demand for meatless recipes, it seems good to offer to the public a Cook Book compiled from recipes by practical cooks who for many years have made a study of meatless dishes. For more than twenty years there has been an increasing tendency toward the eating of less meat, especially among those who have become interested in the new spiritual movements which lead the mind away from the materialistic view of life. When a change to a meatless diet is contemplated, the average housewife is at a loss to know what to cook. This prob- lem has been satisfactorily solved. Nearly one hundred recipes will be found under "Meat Substitutes and Entrees," the result of the experience of those who have for many years successfully maintained a meatless diet. When properly prepared, these dishes will fully take the place of the meat course. They will be found to be both appetizing and nutritious. After becoming ac- customed to this new diet the average person will not willingly return to the old. In one of the sanitoriums, or rest homes, which have come forth in the development of modern Christian healing, a practi- cally meatless diet has been maintained for several years. Nu- merous recipes were originated in the course of the work. The demand for these recipes from the guests at the House of Rest in San Jose, California, was the inspiration for a printed Cook Book. In developing the idea numerous sources were drawn upon, for the most part housewives and a number of the Cali- fornia Homes of Truth, in which the art of cooking without meat has long been practiced. The first idea was to publish a Cook Book to supply the de- mand among Truth Students, but when the country found it necessary to conserve the food supply and meat substitutes be- came a necessity at every table in the land, the plan was broad- ened to include not only Truth students but all who might be in- terested in a MODERN MEATLESS COOK BOOK. Helpful suggestions to housewives who wish to comply with the require- ments of the Conservation Committee concerning the making oi bread without the exclusive use of white flour have also been given. We thank the friends who have so willingly contributed their choicest recipes for this Cook Book. CHAPTER I. SOUPS BROSIA MEALS Brosia Meals are of three varieties. Bean Brosia, Pease Brosia, and Lentil Brosia. They are made by steam cooking the beans, pease or lentils, freeing them from hulls and grinding. They are rich in protein. While beefsteak contains 20.3% of protein, Lentil Brosia contains 25.7%, Bean Brosia 22.5%, and Pease Brosia 24.6%. One pound of the meal is equal to two of the lentils, pease or beans. Brosia Meals may be obtained from The House of Rest, 236 N. 6th St., San Jose, Cal. VEGEX Vegex is a pure vegetable extract having a distinctive and delicious flavor. It is manufactured abroad, and was brought to this country by a prominent vegetarian. Vegex has been analyzed by Professor Allyn of Westfield Board of Health; a sample is taken from each importation and analyzed by the United States Pure Food Department. Vegex is made in the form of a dark brown paste but contains no artificial coloring. It is put up in screw-top jars of convenient size and will keep practically any length of time. In many of the recipes in this book Vegex is given as a flavoring for soups, sauces, gravies and stews. May be obtained from local grocer. VEGETARIAN SOUP STOCK A great variety of palatable and nutritious soups may be made without meat by using as a foundation the water in which rice, macaroni, or vegetables have been cooked. The water from carrots, turnips and spinach is not suitable for this purpose, but may be used for flavoring. Much depends upon the ingenuity of the cook in combining left over tidbits. The seasoning of the soup is an important part, for a change in seasoning lends variety to otherwise plain soups. There are several excellent vegetable extracts, such as Vegex and Kitchen Bouquet. Vegex is used in many of the recipes in this book and is treated in a separate 2 MODERN MEATLESS COOK BOOK article. Seasoning such as bay leaf, thyme, celery salt, poultry seasoning, and onion salt should be kept on hand. It is best, however, not to use more than two or three of these at one time. Olive oil is an addition to soups made with water, but care must be taken to boil it well into the soup. Brosia meals, which are also mentioned in a separate article, are excellent for vegetarian soups. ASPARAGUS CREAM SOUP 1 tablespoon butter y* cup milk 1 tablespoon flour Yolks two eggs 4 cups asparagus water Melt butter and add flour. Cook a few minutes, then add water in which asparagus has been boiled. Mix milk with yolks of eggs, and add slowly to the soup. Season to taste. Serve with croutons. BARLEY SOUP Outside of head of celery 2 l / 2 quarts water 4 tablespoons pearl barley 2 tablespoons butter 1 onion Salt Boil the celery, barley and onion for several hours. Rub through coarse strainer and put in the other ingredients. Also add gravy left from string beans or other vegetables. BREAD STICKS Cut slices of stale bread into sticks and toast. Serve with soup. BARLEY CREAM SOUP 4 tablespoons pearl barley 1 onion \Y2 quarts water 1 tablespoon flour 1 quart celery water ^2 teaspoon Vegex 1 cup cream 2 tablespoons butter 1 cup milk Salt Boil barley and onion for several hours in the water, rub through coarse strainer. Add the celery water, milk, Vegex, but- ter and salt. Thicken with the flour and put in cream. When celery is cooked as a vegetable save the water or if preferred celery may be boiled with the barley and onion. SOUPS 3 WHITE BEAN SOUP 1^ cups white beans (uncooked) 2 tablespoons butter 2^ quarts water 1 tablespoon scraped onion 1 gill cream Salt Soak beans overnight, parboil, then cook for several hours in one quart and half of water. Season with salt, butter and onion. Add another quart of water, cook until it begins to thick- en, add cream and serve. BROWN BEAN SOUP 2 cups cooked brown beans 1 head celery (outside stalks) 1 onion 1 tablespoon olive oil 1 turnip 1 tablespoon butter 1 carrot Salt 3 tomatoes Cut vegetables into small pieces, add beans and one and one- half quarts water. Boil and rub through strainer. Add about one quart water in which dinner vegetables have been boiled. Put in other ingredients and serve. LIMA BEAN SOUP 1 cup cold rice 1 quart or more milk 1 quart cold Lima beans 1 tablespoon butter Salt to taste Put beans and rice through colander and add butter, milk and seasoning. Let simmer fifteen or twenty minutes, bring to a boil and serve. BEAN SOUP 1 quart cold beans 1 quart milk 1 can tomato soup Butter, salt Put the beans through the colander and mix with the tomato soup. Bring to a boil and pour in the milk, let simmer a few minutes and serve. MODERN MEATLESS COOK BOOK CELERY SOUP \ l / 2 quarts celery water 1 cup cracker crumbs 5 potatoes 1 cup chopped celery 1 onion (cooked) 1 quart milk 3 tablespoons butter Salt and celery salt Cut into small pieces the stalks of two heads of celery and boil. Reserve enough of the celery to serve with cream gravy as a vegetable. Chop remainder of celery, put back into kettle, add potatoes, onions, cut into small pieces. Boil and rub through coarse strainer. Add other ingredients, season and serve. CREAM OF CELERY SOUP 3 cups celery 3 level tablespoons butter 2 cups boiling water 3 level tablespoons flour 3 cups milk Salt l /2 .onion Cut celery in one half inch pieces, cook in boiling water un- til soft, rub through strainer. Place milk in double boiler with onion and bring to boiling point. Melt butter, add flour and stir into this the hot milk after removing the onion, cook five min- utes, add celery water and salt. Serve with croutons. CREAM OF CORN SOUP NO. 1 1 can corn 3 level tablespoons butter 1 cup boiling water 3 level tablespoons flour 1 quart milk 1 teaspoon salt 1 slice onion Chop corn, add water, boil fifteen minutes, rub through colander. Bring milk and onion to boiling point in double boil- er. Melt butter, add flour and boiling milk from which onion has been removed, cook five minutes, add salt, combine with corn mixture and cook five minutes longer. CREAM OF CORN SOUP NO. 2 1 quart canned corn 2 tablespoons butter 4 cups milk 1 tablespoon flour 2 level tablespoons grated Salt cheese Pour milk over corn and bring to a boil. Remove from fire, strain, but do not mash through strainer. Blend butter and flour, stir into soup. Bring to boiling point, add cheese and salt. Corn should not be mashed and may be used for fritters. SOUPS 5 CREAM OF CORN SOUP NO. 3 1 can corn 3 tablespoons butter 1 quart milk 2 tablespoons flour 1 tablespoon chopped onion Yolks of 2 eggs Salt and pepper Put the corn in a kettle with the milk, place in cooker for two hours or more. Fry the chopped onion in butter, add the flour and stir till it is a smooth paste. Add this to the corn and milk and cook ten minutes, stirring constantly. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten. CREAM TOMATO SOUP 1 can tomatoes 2 tablespoons butter 1 onion 1 tablespoon flour 1 quart milk Salt, pinch of soda Stew the tomatoes and sliced onion together fifteen minutes and strain. Stir a tablespoon of flour into a little water and add to tomato and season with salt. H'ave the milk boiling, add a little soda to the tomatoes and then stir in the boiling milk and serve. Should not be allowed to boil after milk and tomatoes are put together. CROUTONS FOR SOUP Cut bread into inch cubes and toast in a moderate oven, or fry in oil or butter. DUMPLINGS FOR SOUP 3 tablespoons butter 5 soda crackers 3 eggs Cream butter and eggs, add cracker crumbs and mix well. Let stand one hour, drop into boiling water or soup. Cover closely and boil fifteen minutes. GREEN PEA SOUP 1 can green peas 1 slice onion (if desired) 2 cups water 2 tablespoons flour 2 cups milk 2 tablespoons butter 1 teaspoon salt Drain peas from liquor and cook in water fifteen minutes, rub through strainer. Bring milk and onion to boiling point. Melt butter, add flour and boiling milk from which onion has been removed, boil five minutes and add to pea mixture and season. 6 MODERN MEATLESS COOK BOOK LENTIL BROSIA MEAL SOUP NO. 1 2 large tomatoes 3 rounded tablespoons Lentil YZ onion Brosia Meal 2 tablespoons olive oil Y* cup cold water 2 quarts vegetable stock. 2 tablespoons butter Salt Fry tomatoes and onion in oil, add vegetable stock water saved from vegetables, mix Lentil Brosia with cold water, add and boil one half hour. Vegex may be added if desired. LENTIL BROSIA MEAL SOUP NO. 2 3 tomatoes 2 tablespoons olive oil 1 turnip 1 tablespoon butter 2 carrots 2 tablespoons Brosia Lentil 1 onion Meal 2 tablespoons rice Y* teaspoon Vegex 2 or 3 sprigs of parsley Salt and celery salt Cut vegetables into small pieces, add rice and boil in one and one-half quarts water. Strain and add one and one-half quarts water which has been drained from dinner vegetables, rice or macaroni. Put in other ingredients and boil one-half hour in order to thoroughly cook lentil meal. Wet lentil meal in cold water before putting into soup. MOCK TURTLE SOUP To a can of Campbell 's Mock Turtle Soup, add two cups of cream and one cup of milk. Season with salt and pepper. OATMEAL SOUP Y* CU P oatmeal 1 onion 1 head celery (outside 2 tablespoons oil stalks) Yz teaspoon Vegex Y-Z cup tomato pulp 2 tablespoons butter 1 carrot Salt 1 turnip Cut the vegetables into small pieces, add oatmeal and boil for two or three hours in about two quarts of water. Rub through coarse strainer, then through a finer one if desired. Add other ingredients, more water if needed, season and serve. SOUPS 7 CREAM POTATO SOUP 2 quarts of water 1 pint of sweet milk 5 medium-sized potatoes Yolks of 2 eggs 4 medium sized onions Butter the size of an egg 2 tablespoons flour Put the water into a kettle, pare wash and slice potatoes, chop onions ; put into the kettle of water and boil until tender ; then put through colander. Add more milk if needed ; beat the yolks light and add to the milk, with the flour previously rubbed to a smooth paste with a little cold milk. Stir this into boiling soup. Butter, pepper and salt to taste. POTATO SOUP 3 carrots Lump of butter 3 big onions Pepper 6 potatoes Salt 1 pint boiling milk Boil vegetables in three pints of water. When soft, mash through colander until you have enough to make as thick as cream, then add a good lump of butter, pepper and salt to taste ; add one pint of boiling milk or more and serve at once. A little cream adds much. PEA BROSIA MEAL SOUP 1 quart hot milk 1 quart water Y-2. onion l / 2 cup pease meal 2 tablespoons butter Salt Slice onion very thin and cook lightly in butter. Stir all the time and do not brown, when light yellow in color add water, salt and pease meal wet in cold water. Beat in and stir cooking twelve minutes. Add hot milk, let come to a boil and serve. PUREE OF LIMA BEANS Wash carefully 1 pound of lima beans, cover well with boil- ing water, keep kettle covered and cook for two hours, then slip the skins off the beans, return to fire and cook about twenty min- utes. Add to this smooth paste two cups of white sauce. Should the soup be too thick add milk or a little cream. Use White Sauce No. 2. g MODERN MEATLESS COOK BOOK PUREE OF SPLIT PEA SOUP Soak 1 cup of peas overnight. In the morning put on to boil, adding small onion cut fine. Let boil about two hours. Strain through potato ricer. Add one cup cream or rich milk, salt and pepper. Heat and serve. SOUBISE SOUP Combine white sauce, onion and macaroni, add one and out half cups water in which onions were boiled, and enough milk to make six cups. Heat in double-boiler and rub through a sieve. Season with salt and pepper and reheat. Garnish with thin rings of cooked macaroni. TOMATO CELERY SOUP NO. 1 1 head celery 2 quarts canned tomatoes 3 or 4 small onions Bay leaf, salt, pepper Cut stalks and leaves of celery fine, add onions cut into small pieces, cover with water and let come to a boil. Place in fireless cooker overnight. When ready to serve, strain the tomatoes into the soup, season with salt, pepper, bay-leaf and butter, bring to a boil and serve. TOMATO CELERY SOUP NO. 2 1 can tomatoes 1 slice onion 1 quart water 2 tablespoons rice 1 small head celery V 2 teaspoon salt 2 tablespoons butter Wash the celery and cut into inch pieces and cook until ten- der with the tomatoes, onion and water, then strain through a colander, return to the stove, add rice and cook slowly until rice is soft. Add butter. VEGETABLE SOUP Yz cup turnips 1 large tomato Yz cup carrots 2 tablespoons butter YZ onion 1 tablespoon olive oil 1 cup celery 1 teaspoon chopped parsley 1 cup potatoes 1 quart water 1 cup bean stock- Put the vegetables through a meat grinder, using the coarse knife. Add the water, salt and olive oil and boil fifteen minutes on top of the stove, then place in the fireless cooker for an hour. Fifteen minutes before serving remove from cooker, add bean stock, butter and parsley. CHAPTER II. FISH BAKED SALMON 2 pounds fish 2 tablespoons butter 1 cup tomato catsup 1 teaspoon Worcestershire 1 small carrot Sauce Wash fish, salt and flour well, put into deep baking dish, place butter on top, add carrots chopped fine, over this pour cat- sup and Worcestershire Sauce. Bake one hour, baste often. Serve in same dish in which it is baked. CLAM CHOWDER 3 medium-sized potatoes 3 small cans clams 1 small onion 1 quart milk 1 pint water 2 tablespoons butter 4 soda crackers Salt Boil potatoes cut into cubes, and onion sliced fine, in one pint of water. Add liquor from clams, also milk and butter. Five minutes before serving add clams and season to taste. Add crackers crushed fine. For variety, this chowder can be made without milk by adding a little celery and carrot chopped fine. CODFISH BALLS 2 cups potatoes 1 egg 1 cup salted codfish Cut potatoes into small pieces. Shred codfish. Boil togeth- er until potatoes are soft. Drain and mash. Add egg and drop from spoon into hot crisco. Turn carefully with a fork. Do not flatten balls. Fish should not be freshened. If mixture is too soft add a spoonful of flour. CREAMED CRAB \y 2 pints milk 1 can crab meat or fresh 2 heaping tablespoons flour crab Heat milk in double boiler, add butter, salt and thicken with 10 MODERN MEATLESS COOK BOOK flour. When thickened, add crab minced and cook a few min- utes. Serve on crackers, which have been heated in oven, rich biscuit in halves, or in pastry shells. CREAMED FISH 1 pint cold fish, minced 2 eggs 1 pint milk 1 tablespoon butter 3 tablespoons flour Salt, pepper Place minced cold fish in baking-dish and pour cream over it and bake fifteen minutes. Make cream as follows: Thicken milk with flour previously mixed with cold water, add pepper. salt and butter. Heat and pour over minced cold fish. Garnish with hard-boiled eggs sliced. FRIED SOLE Wash thoroughly and dry with a cloth. Flour well and dip in egg slightly beaten. Fry in plenty of crisco. Place on platter garnished with parsley. Serve with Tartar Sauce. FINNAN HADDIE Wash well, put flesh side down in baking pan, cover with cold water and bring to a simmer. Drain, rinse with cold milk and bake half hour. Five minutes before taking up, dot with butter and sprinkle with pepper and leave in oven until butter melts. HOMINY AND FISH Layer of cooked hominy, layer of cooked fish until baking dish of desired size is full. Cover with White Sauce No. 1, sprinkle with bread crumbs which have been fried in butter, and bake one-half hour in moderate oven. Ground peanuts are a nice addition to this dish. KEDGEREE 2 cups cooked fish, and kind 4 tablespoons butter 1 cup cooked rice 54 teaspoon pepper 1 teaspoon salt 2 hard boiled eggs Melt butter, add the flaked fish, then the other ingredients and stir over stove until hot. If too dry add a little milk. FISH 11 OLIVETTES 1 pint ripe olives 1 heaping teaspoon flour 1 small can oysters Butter 1 cup milk Salt, pepper Put butter into sauce-pan, when melted, mix in flour, add milk, olives and liquor from oysters ; boil a few minutes ; add salt, pepper and oysters. Serve on toast. OYSTERS AND MACARONI 1 pint oysters ]/ 4 cup butter 24 cup macaroni broken l / 2 cup dried bread crumbs into inch pieces l / 2 teaspoon salt % cup grated American y 3 teaspoon paprika cheese Cook macaroni until tender. Scald the oysters. Put layer about of oysters, macaroni, cheese and bread crumbs into but- tered baking pan. Season each layer. Pour over all oyster liquor. Bake thirty minutes in moderate oven. SALMON CUTLETS 2 tablespoons butter, level 1 teaspoon lemon juice YZ cup flour \y&, cups cooked salmon 1 cup cold water salted Cracker crumbs Melt butter in saucepan, add flour, rub smooth with spoon, add cold water, stir constantly to prevent lumping. Remove from fire, add lemon juice and salmon. Have ready a platter of rolled cracker crumbs ; drop spoonfuls of mixture on these, shap- ing with the spoon into cutlets. Sprinkle with crumbs and with pancake turner, put in buttered skillet and fry brown. SALMON LOAF 2 pound cans salmon Y* teaspoon salt, level 2 cups bread crumbs Juice of ^ lemon 2 teaspoons baking powder, Parsley level Pepper 3 eggs Flake salmon, add dry ingredients previously mixed, then slightly beaten egs and lemon juice. Wrap in a greased cheese- cloth and steam forty-five minutes. 12 MODERN MEATLESS COOK BOOK SALMON TOMATO ASPIC 2 pounds salmon Mayonnaise dressing 1 can tomatoes Lettuce 1 package Knox gelatine Little parsley, onion, bay 1 cucumber leaf, whole cloves, lemon Boil salmon twenty minutes in enough water to cover, first seasoning water with salt, onion, one bay leaf, few cloves, pep- per, slice of lemon, parsley and little sugar. Let get cold in this water. To a can of tomatoes add onion, bay leaf, cloves, pep- per, salt and little sugar. Boil twenty minutes. Soak gelatine in cup cold water for twenty minutes. Strain tomatoes, add gelatine and pour into mold to jelly. Place salmon and jelly on same platter. Garnish with let- tuce, sliced cucumber and sprigs of curly parsley. Serve with Mayonnaise dressing. SCALLOPED SALMON AND SPAGHETTI Y Z cup spaghetti 1 tablespoon lemon juice 1 can salmon Salt, pepper 1 cup thin white sauce Break spaghetti into short pieces, cover with boiling salted water and boil until tender. Free salmon from bones and skin. Place in buttered baking dish, layer about. Pour over all a cup of thin Cream Sauce, No. 1, to which add a little lemon juice. Cover with buttered bread crumbs and bake twenty minutes in moderate oven. SCALLOPED OYSTERS 1 quart fresh oysters 2 eggs 1 quart milk Salt, pepper 1 pound coarse cracker Butter crumbs Place in buttered baking dish layer about with cracker crumbs and oysters, seasoning each layer with salt, pepper and butter. Finish with fine cracker crumbs, pour over rich milk until it can be seen in dish. Bake in moderate oven. FISH 13 SCALLOPED CORN AND OYSTERS 2 cans corn 6 soda crackers 1 can oysters Butter, salt, pepper 1 pint milk Put in a baking dish layer about of corn, oysters and crack- ers. Season each layer with salt, butter and pepper. Moisten each layer with milk and oyster liquor. Bake in moderate oven for one-half hour. TUNA FISH CUTLETS Make like Salmon Cutlets using one small can of tuna in- stead of salmon. TUNA FISH CAKES 1 small can tuna fish 1 tablespoon melted butter 2 cups hot mashed potatoes >4 teaspoon salt 1 egg Season the potatoes with the butter and salt, add the minced fish and egg unbeaten. Mix well and form into round cakes and fry. Codfish or salmon may be used in place of the tuna. TUNA LOAF 1 can tuna 1 cup milk 2 cups cracker crumbs Juice 1 lemon 2 eggs Butter Beat eggs, add milk, tuna, crumbs, seasoning and lemon last. Bake twenty minutes. Serve with Egg Sauce No. 1. CHAPTER HI. MEAT SUBSTITUTES and ENTREES BAKED BEANS (VEGETABIAN STYLE) 2 cups small white beans y 2 teaspoon ground mustard 1 teaspoon soda y 2 teaspoon white pepper 1 level tablespoon salt 3 tablespoons olive oil 1 scant tablespoon molasses 3 level tablespoons butter 1 teaspoon sugar Water Pick over beans, cover with cold water and soak over-night. In morning drain, cover with fresh water, heat slowly and sim- mer about an hour or until skins will burst when exposed to cool air. Add soda, let foam for five minutes, drain off the water. Mix dry ingredients, add to this two cups of hot water, the mo- lasses, oil and butter. Place beans in bean pot or pan for bak- ing, add mixture and enough more boiling water to cover well. Bake in moderate oven from three to six hours. Remove cover the last hour so they may brown. Add water occasionally if needed. BEAN PATTIES 2 cups cooked beans 2 teaspoons lemon juice V/2 cups cooked rice V 2 cup tomato \ l / 2 cups dry bread crumbs Onion salt, or scraped onion. 1 tablespoon oil salt, etc. Mix, form into patties or croquettes, fry in skillet in deep fat. Serve with or without Tomato Sauce. (Makes about 12 patties.) MEAT SUBSTITUTES AND ENTREES 15 BEAN ROAST 2 tablespoons butter 1 cup cooked white beans Yz onion 1 cup chopped walnuts 2^2 cups broken bread Water 1 teaspoon sweet marjoram Salt, pepper 1 teaspoon parsley, chopped Mince onion, fry in butter, mix with bread previously mois- tened with water or the bean gravy, add other ingredients. This should be the consistency of poultry dressing. Shape as for veal loaf, bake thirty minutes. Serve with brown gravy or tomato sauce. KIDNEY BEANS WITH APPLE FRITTERS 3 cup beana 1 small carrot, sliced 1 pint tomatoes 4 tablespoons oil 1 small onion Salt, other seasoning to taste Wash beans thoroughly, soak for two hours and pour off water, add other ingredients, cover with water and let simmer all day, or cook in fireless cooker all night. Serve on platter, garnish with Apple Fritters, recipe on page 22. LIMA BEAN ROAST 1/^2 cups lima bean pulp 1 tablespoon olive oil \ l /2 cups bread crumbs 1 tablespoon butter 1 cup chopped walnuts Salt, pepper, onion salt, sage (or part peanuts) Milk to moisten 2 eggs Mix and bake in oblong tin one hour. Turn out on plat- ter, pour over it Tomato Sauce or gravy. MEXICAN BAKED BEANS 1 pint red kidney beans 1 level teaspoon paprika 2 large tomatoes 2 tablespoons molasses 1 large onion Butter or olive oil 1 large green pepper Salt Soak beans all night, add fresh water, parboil. Mince to- matoes, onion, pepper, add these with other ingredients, cover and bake for several hours. 16 MODERN MEATLESS COOK BOOK QUICKLY COOKED LIMA BEANS ly* cups water per 1 cup 1 onion of beans 2 tablespoons butter 1 carrot Salt and pepper Lima beans are cooked as follows in forty-five minutes: Cook the beans in boiling water for ten minutes, drain and rub off skins, add carrot, onion and water in proportion to two and a half cups water to one cup beans. Season generously with butter, salt and pepper. Keep closely covered. Cook over mild fire> for after removing skins beans will go to pieces easily. BROSIA PEASE MEAL PATTIES y 2 cup pease meal }/} teaspoon paprika Y-Z cup flour y 2 teaspoon poultry seasoning 1 cup milk l /4 teaspoon onion salt 1 cup( water l / 2 cup chopped walnuts 2 tablespoons butter 1 cup cornmeal bread crumbs 1 teaspoon salt 1 egg 1 teaspoon Vegex Melt butter in double boiler, add flour, stir smooth, add hot liquid and seasonings, then gradually the pease meal, stirring lo prevent lumping. Cook fifteen minutes. Remove from fire, add crumbs, nuts and egg, form into patties, cover with cracker crumbs and fry in a few spoonfuls of crisco until brown. Garnish platter with Tomato Sauce and parsley. CHEESE SOUFFLE 4 level tablespoons flour y 2 Ib. eastern cheese y 2 cup cold milk 2 eggs Y-Z cup hot milk y 2 teaspoon salt 4 tablespoons soft bread Pepper crumbs Mix flour and cold milk, add hot milk and cheese cut in small pieces and cook, stirring constantly. When thick and smooth, add yolks of eggs, crumbs and seasoning. Fold in well beaten whites. Bake in buttered dish one-half hour and serve at once. MEAT SUBSTITUTES AND ENTREES 17 CHEESE TOAST 1 cup eastern cheese Salt 3 tablespoons butter Eggs 2 tablespoons flour Melt butter in saucepan, stir in flour, chopped cheese, add enough milk to make the consistency of thick cream. Salt to taste. Serve on buttered toast with half of a hard-boiled egg in center of each slice. CHEESE CUPS Use recipe for Cheese Toast, add chopped olives if desired, and serve in Pastry Cases with half a hard-boiled egg in center. Cases may also be made from mashed potatoes rolled in shape of a ball, hollowed to form a cup, browned lightly in the oven. CHEESE PUFF 3 level tablespoons flour 4 eggs 2 level tablespoons butter Dash of cayenne YZ pint milk Salt YZ pound grated cheese Rub butter and flour together in saucepan, add milk and stir over fire until smooth, add quickly the grated cheese. Take from the fire, drop in yolks of eggs, salt and cayenne, mix thor- oughly, fold in the well beaten whites, turn into a casserole or baking dish, and bake in quick oven twenty minutes or until done. Serve at once. SCALLOPED CHEESE NO. 1 6 or 8 slices buttered bread 4 eggs 1^2 cups grated cheese 2 or 3 cups milk (Vary according to Pepper, salt, paprika strength of cheese) Alternate layers of bread and cheese until dish is filled, sea- soning each layer. Then beat eggs add milk and pour over top of dish. Bake in medium oven half an hour. Serves nine. SCALLOPED CHEESE NO. 2 ]/2 loaf stale white bread 1 pint milk 1 cup cheese y^ teaspoon salt 2 eggs Butter, paprika Place in a buttered baking dish, layer about, buttered bread 18 MODERN MEATLESS COOK BOOK cut in squares, and cheese cut in thin slices. Season each layer. Pour over all milk mixed with beaten eggs. Bake in moderate oven half an hour. One pound of cheese is equal to two pounds of meat. CHEESE AND BICE. 2 heaping tablespoons but- \ l / 2 cups milk ter and crisco 1 cup grated cheese 1 heaping tablespoon corn- 3 cups cooked rice starch Salt Blend over fire butter and crisco with cornstarch. When hot, but not brown, add milk, cheese, salt and pour over hot rice. Bake in moderate oven twenty minutes. CHEESE ROLLS Cream a small amount of butter and eastern cheese more cheese than butter, say a good tablespoon, season with paprika and a few drops of Worchester Sauce. Spread on thin slices of Pullman bread. Remove crusts and roll. Bake a rich brokn. This makes a good supper dish. CHILI LA REINAS (Queen of the Chilis) 6 long Chili peppers 2 eggs l / 2 pound New York cream 4 medium-sized tomatoes cheese (a cheese that will 1 tablespoon Worcestershire melt) Sauce 2 small green onions 1 teaspoon lemon juice (Dry onion can be used) Salt, paprika, flour Y$ small garlic clove Test peppers before using to be sure they are mild. Scorch them black by laying directly in flame of the gas stove but do not burn the inside. Turn continually. Treat tomatoes the same but use more care to prevent burning. Throw both tomatoes and peppers into cold water until cool, and remove to drain board. Pare the scorched outside from peppers with a small sharp knife, and cut off stem and remove the seeds and wash the inside. Chop the cheese into coarse crumbs, and the onions and gar- lic extra fine. Mix cheese, garlic, onions, and pour Worcester- shire sauce, olive oil, lemon juice and paprika over mixture, stir MEAT SUBSTITUTES AND ENTREES 19 in thoroughly. Stuff the peppers with the above mixture. Close opening in peppers with two toot-picks at right angles. Make batter by beating the whites and yolks of eggs sep- arately, mixing them and beating in one tablesponful of flour to make batter, salt to taste. Roll the peppers in this batter and fry in a covered pan for about three minutes on each side. Tomato Sauce Rub off scorched outside of tomatoes, and stew in a fry- ing-pan with about one-fourth inch of water till thoroughly cooked down, then strain through a fine sieve. Mix the remain- ing batter with the tomato sauce and fry in same frying-pan in which tomatoes were fried, for about three minutes. Salt to taste. Place peppers on a dish, pour sauce over them and serve. CANNED CORN CROQUETTES 1/^2 cups canned corn ^ small onion grated 1 egg, beaten 1% cups ground bread and % cup milk cracker crumbs 1 tablespoon butter, melted 1 teaspoon salt 1 piece celery, grated % teaspoon pepper Juice l /2 small lemon Mix ingredients in order given ; shape into cylinders or balls, roll in extra dry bread crumbs, then dip in egg slightly beaten and diluted with two tablespoons of water, then in crumbs again. Let stand for an hour and fry in deep fat hot enough to brown a bit of bread in forty seconds. CORN LOAF NO. 1 l / 2 dozen ears corn 1 tablespoon flour 3 eggs Salt 1 cup milk Scrape corn from cob, mix with flour, add beaten yolks mixed with milk, and lastly well beaten whites. Bake in mod- erate oven. CORN LOAF NO. 2 5 ears corn 1 teaspoon salt 1 egg 34 cup chopped pimento 1 cup milk Paprika Cut corn from cob, add beaten egg, milk, salt, paprika and pimento. Mix thoroughly, put into buttered casserole. Bake in a moderate oven about thirty minutes. 2n MODERN MEATLESS COOK BOOK LEFT-OVER CORN LOAF \}/2 cups left-over corn loaf 2 eggs 1 cup salad macaroni 3 tablespoons grated cheese ?4 cup tomato sauce Bread crumbs Cook macaroni, add salt tomato sauce and cheese. When cool, mix with corn loaf, add one well beaten egg, paprika. Shape into balls. Dip balls into bread crumbs, then egg (one egg beat- en with two tablespoons milk) and bread crumbs again. This forms crust so that balls will not soak fat. Fry in deep fat, very hot. Serve with or without sauce. CORN TAMAT.F. 1 quart corn y 2 cup cornmeal y 2 quart tomatoes 2 tablespoons butter 2 egg 1 cup stuffed olives l /2 cup milk 1 teaspoon salt Mix and bake one hour. Can be baked in ramekin dishes. DRIED BLACK-EYED PEAS Wash two cupfuls of peas, put into sauce-pan, cover with cold water. Cook for thirty minutes, add salt, two tablespoons crisco, two of olive oil, then cook for an hour and half. These peas resemble pink shell beans, and are more nutritious than common peas. CREAMED POACHED EGGS Place eggs in pan, and pour enough boiling water over them so eggs will be about two inches under water. Remove from fire, let stand from seven to ten minutes. 4 eggs 2 cups cooked peas 2 tablespoons milk Salt 2 tablespoons butter Beat the yolks and whites separately. Add milk to yolks, season, fold in the stiffly beaten whites. Fry slowly in butter. When brown turn one half over the other. Serve on platter sur- rounded with peas, which have been seasoned and slightly thick- ened. Serves five. MEAT SUBSTITUTES AND ENTREES 21 BAKED OMELET 4 eggs Butter 1 cup milk Salt 2 heaping tablespoons flour Heat milk, stir in flour smoothed in a little cold milk, cook a. few minutes. Mix in beaten yolks of eggs, remove from fire, then fold in well beaten whites and pour into buttered baking dish. Bake about twenty minutes. TOMATO OMELET 5 tomatoes 1 tablespoon butter or olive 2 onions oil 1 clove garlic (if desired) Salt, pepper 4 or 5 eggs Peel tomatoes, cut fine, add onions minced, garlic, butter or olive oil, salt and pepper. Cover tight, let simmer until tender. Drain off most of water. Beat eggs, stir into tomatoes until done. Serve hot. EGG CUTLETS 3 tablespoons butter, level J4 tablespoon salt l /3 cup flour 6 hard-boiled eggs 1 cup milk Cracker crumbs Melt butter in saucepan, add flour, milk and salt. Cook thoroughly about ten minutes. Remove from fire, add the hard- boiled eggs, cut rather coarse. Form into cutlets, cover with cracker crumbs and fry brown. Will serve six. EGG PUFFS Separate yolks and whites of eggs, keeping yolks whole. Sprinkle salt and pepper over yolks. Add pinch of salt to whites, beat until stiff. Drop whites from teaspoon on hot buttered griddle ; lay a yolk on each spoonful of white and cover each with another spoonful of white. Turn quickly to brown on oth- er side. Serve immediately. EGG PATTIES 4 eggs hard boiled 1J/2 tablespoons flour 2 tablespoons butter l / 2 cup milk Make sauce by stirring into hot milk, butter and flour creamed. Season. Cook thoroughly. While still hot put in chopped whites of eggs. "While hot lay on a platter in little pat- 22 MODERN MEATLESS COOK BOOK ties. Place half yolk of egg on each pattie. When cold and about to fry dip in egg batter, then in bread or cracker crumbs. ENGLISH SCRAPPLE 1 quart broken dry bread 1 teaspoon salt 1 quart cold water 5 eggs Break dry toast, French bread or slices of other bread into small pieces. Let stand in salted water over night. In the morn- ing squeeze the bread quite dry, mix with eggs slightly beaten, and fry in oil or butter. Serve on a platter garnished with pars- ley. ENCHILADAS (A Mexican Dish) 1 pound Chile peppers Olives 1 pound eastern cheese Thyme Y* clove garlic Salt Enchilada Sauce Remove seeds from peppers, boil until tender, put through colander. Add garlic previously roasted, season to taste with thyme and salt. Heat fat very hot and fry sauce about five minutes. Tortillas for same 3 cups flour Milk 1 tablespoon crisco Salt Blend flour and crisco, add enough milk to make batter and fry same as pancakes. Grate cheese, mince olives. Spread tor- tillas out flat, pour three tablespoons Enchilada Sauce over each one, sprinkle with cheese and olives, roll up, place in flat pan, pour sauce and cheese over them and put in oven until hot. APPLE FRITTERS 2 cups flour 1 egg 2 teaspoons baking powder Butter size of egg 34 teaspon salt Milk to make soft dough 2 cups apple sauce Sift dry ingredients together, rub in butter, add egg mixed with milk enough to make soft dough for rolling. Roll thin, cut with large biscuit cutter, moisten with milk the edges of half the number cut, and place in the center a spoonful of apple sauce. Cover with the remaining dough biscuits and press edges to- gether with a fork. Fry in deep fat. These may be served with first course or as a dessert with pudding sauce. MEAT SUBSTITUTES AND ENTREES 23 BANANA FRITTERS NO. 1 3 bananas 1 egg 1 teaspoon baking powder Salt 3 tablespoons flour Milk Cut bananas in halves lengthwise, divide these slices in mid- dle lay on plate, sprinkle with sugar and leave five minutes. Dip in batter, fry in deep fat. Place on platter and pour over them the following sauce: Sauce 1 cup sugar y 2 cup water 1 tablespoon butter Juice of 1 lemon Boil all together for ten or fifteen minutes. BANANA FRITTERS NO. 2 1 cup flour ]/ 2 cup or more of milk Yt teaspoon salt 2 eggs 1 rounded teaspoon baking 3 bananas powder Crisco \Yz tablespoons sugar Mix flour, salt, sugar, milk, add eggs well beaten, then sliced bananas. Drop a tablespoonful at a time in deep hot crisco. RICE FRITTERS 1 cup boiled rice 1 teaspoon baking powder YZ pint milk Flour to make stiff batter 2 or 3 eggs Mix ingredients together and fry in small cakes. Hominy may be prepared same way. STRAWBERRY FRITTERS 2 eggs Yz cup cold water 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon sugar 1 cup flour 2 teaspoons oil 1 cup strawberries Cut strawberries into quarters and let drain ten minutes. Beat yolks and whites of eggs separately. Add salt, sugar, oil, and water to yolks. Sift baking powder and flour, then add giadually to mixture. Add strawberries and fold in the whipped egg whites just before cooking. Fry by spoonfuls in deep crisco. Sufficient for twenty-six fritters. 24 MODERN MEATLESS COOK BOOK FRIED ARTICHOKES 1^2 dozen artichokes Butter Flour Boil the artichokes and cool. Take out hearts, scrape off the soft part of leaves, dredge with flour, fry in butter or crisco. Make patties and fry. Artichokes may be served with fried pro- tose, or with a gravy. GREEN PEA TIMBALES 1 pint pea pulp Salt 4 eggs Pepper 2 tablespoons butter Few drops onion juice Y cup cream (if desired) Mix pea-pulp with seasonings, cream, yolks, butter and last the well beaten whites of eggs. Pour into buttered cups, place in pan of hot water and bake twenty minutes, or until firm. Turn out on hot dish and serve with white sauce. GREEN SUMMER SQUASH WITH EGGS 6 squash 1 clove garlic 4 eggs 1 spoonful grated cheese 1 medium-sized onion 2 tablespoons oil or butter 1 cup milk Fry onion and garlic in oil until almost brown, add squash. cut in square slices. Stir constantly to prevent sticking. Add milk, salt and pepper. Beat eggs to which add cheese, salt, pep- per, and a little butter, beating constantly. When squash is cooked, add this mixture and cook until egg is done. HOMINY BAKED 2 cups cold cooked hominy 1 teaspoon sugar 1 tablespoon melted butter 1 teaspoon salt 1 cup milk 1 egg, beaten Mix, and pour into well buttered pan and bake for thirty minutes. HOMINY LOAF NO. 1 1 can hominy, chopped 2 tablespoons oil 1 egg 1 teaspoon onion salt Y* cup bread crumbs A few seedless raisins 3 large tomatoes A few whole olives Slice and fry tomatoes in the oil, add other ingredients, then salt, stirring egg in last. Put into baking dish, sprinkle with MEAT SUBSTITUTES AND ENTREES 25 bread crumbs and bits of butter, bake half an hour. Turn out on platter, serve. HOMINY LOAF NO. 2 1 can hominy, chopped 1 pint tomatoes 1 cup white cornmeal A few olives and raisins 2 tablespoons oil Salt Put oil in sauce-pan, add tomatoes; when hot add cornmeal and cook for five minutes, then add other ingredients. Put into oiled baking pan and bake one hour in moderate oven. Turn out on platter, garnish with parsley and serve with gravy or to- mato sauce. ( HOMINY SOUFFLE 1 can or iy 2 cups cooked 1 cup milk hominy 1 tablespoon butter 2 eggs 1 teaspoon salt Mix hominy with yolks of eggs, milk, salt, and melted but- ter. Fold in the whites of eggs beaten stiff. Pour into buttered baking-dish, set in a pan of hot water and bake until firm, about thirty minutes. HUGOLINI l / 2 package noodles Vegex 1 quart strained tomato Salt, pepper 1 large onion Bay Leaf YZ cup dry mushrooms Kitchen Bouquet or other (soaked in warm water) Savories Fry onion in oil, add tomato, and seasoning. Simmer mush- rooms until tender, chop, add last to mixture using liquor also. Pour this over noodles, that have boiled hard in salted water for fifteen minutes. Simmer together one hour, stirring occasional- ly. If too dry add tomato or water. Bake in buttered baking dish forty minutes. Sprinkle bread crumbs on top. LENTIL CURHY 1 cup lentils 1 teaspoon curry powder 2 tablepoons melted butter ^ pint lentil water 2 onions chopped fine Soak the lentils over night in cold water, wash and cover with fresh water and cook slowly two hours, or in fireless cook- er over night, drain. Put the melted butter in saucepan, add onions, cook slowly until a golden brown, add curry powder, a dash of cayenne pepper, half pint of water in which lentils were cooked. Add lentils, salt, and cook twenty minutes. Use to- mato juice instead of water if desired. 26 MODERN MEATLESS COOK BOOK LENTILS WITH NOODLES 1 pint lentils 3 tablespoon olive oil 1 pint tomatoes 1 package noodles 1 onion 1 teaspoon Kitchen Bouquet Wash lentils thoroughly and soak overnight, drain and cov- er with fresh water, boil two hours and pour off most of water. Fry onion in oil, add tomatoes, "Kitchen Bouquet," salt, lentils, and cook together. Boil noodles in salted water fifteen minutes. Place noodles on platter and pour lentils over them. MACARONI CROQUETTES J4 package macaroni 1 tablespoon flour 1 cup milk V 2 teaspoon salt, pepper 1 tablespoon butter 1 egg Cook macaroni in salted water until tender. Drain and chop fine. Heat the milk and stir into it the paste made from the butter and flour, add salt and a dash of pepper. Cook until thickened. Pour this over the beaten yolk of egg. Put in dou- ble boiler and cook for a few minutes, add macaroni, remove from fire and when cool, shape. Beat white of egg slightly. Dip croquettes first in crumbs, then in egg, then in crumbs. Fry in deep fat to golden brown. Serve with cheese sauce, or other sauce. VARIATIONS IN MACARONI Scalloped Onions with Macaroni Cooked onions Cooked macaroni Mix recipe ingredients and add one-half cup milk and one- half cup grated mild cheese. Put in a buttered baking-dish, sprinkle with three-fourths cup buttered cracker crumbs, and bake until crumbs are brown. Macaroni Croquettes Combine white sauce and onions and nib through sieve. Add macaroni cut in very small pieces, and spread on a plate to cool. Shape in form of croquettes, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Onion Souffle Combine white sauce, onions and macaroni, and rub through a sieve. Add the yolks of three eggs beaten until thick and lem- on color. Fold in the whites of three eggs beaten until stiff and dry. Turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm. MEAT SUBSTITUTES AND ENTREES 27 MACARONI SAUCE SOUBISE 1 pint onions Y* cup white sauce l /2 cup macaroni Y* teaspon salt YZ cup milk Y* teaspoon paprika Peel onions and cook in a small quantity of boiling water until tender; then drain. Break macaroni into inch pieces, cook- twenty minutes in two quarts of salted water. Drain in strainer, rinse to prevent pieces from adhering. For the white sauce melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring con- stantly, half cup milk ; bring to the boiling point and season. Combine onions and white sauce, add half cup milk. Rub through sieve. Bring to boiling point. Pour over macaroni. Sprinkle with chopped parsley. MACARONI WITH MUSHROOM SAUCE 1 cup macaroni 1 tablespoon chopped 1 cup cracker crumbs pimentos YZ cup milk 1 teaspoon minced onion 1 tablespoon melted butter 1 cup grated cheese 1 can mushrooms Parsley (minced) 1 tablespoon flour Salt, pepper, garlic Break macaroni into inch pieces and cook in boiling salted water twenty-five minutes. Drain in colander, pour cold water over it. Put butter, onion, garlic, one tablespoon of water in saucepan and simmer until onion is tender. Mix all ingredients together, put into flat pan lined well with greased paper. Bake forty minutes in moderate oven. Cut into squares and serve with mushroom sauce. MACARONI MOLD 4 ounces macaroni 3/2 teaspoon herbs 1 cup bread crumbs 1 onion, chopped 1 cup hot milk 2 tablespoons butter 4 tablespoons chopped nuts 2 eggs 1 tablespoon chopped pars- Salt and pepper to taste ley Break the macaroni in small pieces and boil until tender. Soak bread crumbs in milk five minutes ; add the rest of the in- gredients and steam for one hour. 28 MODERN MEATLESS COOK BOOK MACARONI SQUARES 3 heaping cups cooked I level teaspoon salt .macaroni 2 tablespoons butter 2 cups milk 1 tablespoon minced pimento 3 eggs Grated cheese Beat eggs, add milk, mix in the macaroni, salt and pimento. Spread butter on an oblong shallow pan and pour in mixture. Bake in moderate oven thirty minutes. Five minutes before serving sprinkle grated cheese over top. Return to oven and brown. Cut in squares and serve on platter with tomato or mushroom sauce. MONKEY 1 cup bread crumbs ^ teaspoon salt 1 cup milk y$ teaspoon red pepper 1 cup cheese (fresh, cut 1 egg in small pieces) Put ingredients into saucepan (do not beat egg separately) and stir over fire until creamy. Place on crackers and serve im- mediately. A good supper dish. NOODLES HOME-MADE 2 eggs 1 level teaspoon salt 1 tablespoon water Flour to make stiff dough Beat eggs until light. Add water and salt. Add flour gradually until dough is stiff. Roll dough into very thin sheets and lay separately on table to dry. When almost dry, place in piles of three or four and fold into small rolls. Cut with a sharp knife into ribbons one-quarter inch wide. Spread and dry thor- oughly. These noodles can be used as a substitute for macaroni. NOODLES, FRIED Drop noodles into boiling water, salted, and allow to cook ten minutes. Add one cup of cold water, drain in colander. Fry in butter, place in dish and sprinkle top with bread crumbs fried brown in butter. MEAT SUBSTITUTES AND ENTREES 29 NUT AND PKOTOSE SAUSAGES 1 cup boiled rice 1 teaspoon grated onion 1 cup chopped peanuts l / teaspoon poultry seasoning \ l /2 cups left-over mush or ^ teaspoon salt Walnut Roast 2 eggs (unbeaten) l /2 can Protose Mix in order given, roll into sausages, dip in beaten egg and flour, fry in deep crisco. NUT CUTLETS 1 cup walnuts, chopped 1 tablespoon oil 1 cup boiled rice Salt, pepper, sage 1 cup bread crumbs Milk l.egg Mix dry ingredients, add milk to make quite moist. Season with salt, pepper and sage. Make into small patties, roll in crack- er crumbs, fry in small quantity of oil, butter or crisco. NUT LOAF NO. 1 1 cup boiled rice 2 beaten eggs 1 cup soft bread crumbs 2 small onions, chopped fine 2 cups chopped walnuts and browned in butter or peanuts Salt, pepper, chopped parsley 2 cups solid canned toma- Mashed potatoes toes Mold into a roll. Spread with a covering of mashed po- tatoes and bake in slow oven until well browned. Serve with mushroom, tomato or brown gravy. NUT LOAF NO. 2 y 2 cup uncooked rice ^ cup chopped walnuts Y-2. cup dry bread crumbs 1 teaspoon salt 2 eggs y% teaspoon pepper 2 tablespoons chopped pars- Dash of cayenne ley 3 tablespoons butter Cook rice one hour in double boiler. Remove from fire, add salt, pepper, parsley, bread crumbs, and beat well. Add eggs well beaten, then nuts. Put into buttered tin for five minutes to mold. Drop into baking pan in which butter has been melted. Bake in moderate oven three quarters of an hour, basting fre- quently with melted butter. Make drawn butter sauce with re- 30 MODERN MEATLESS COOK BOOK maining butter, by adding two tablespoons flour and boiling water. PEANUT TOAST WITH BROWN GRAVY 1 pint milk 1 heaping tablespoon butter 1 cup roasted peanuts, Salt chopped Toast 1 tablespoon flour Brown flour in skillet, put in butter, let it melt and stir through the flour, add milk, a little at a time, stir, season. Dip toast in boiling water to soften. Place on platter, pour gravy over toast, sprinkle ground peanuts on top and serve. PEANUT LOAF 1 cup roasted peanuts 2 eggs 2 cups bread crumbs Salt and onion juice 2 cups water Sage Grind the peanuts, mix with the bread crumbs, put in sage, salt and onion juice, add water and let soak two hours. If too dry add more water, drop in eggs unbeaten and stir. The ad- dition of a little olive oil gives a nice flavor. Bake three-quarters of an hour in a moderate oven. Serve with or without tomatc sauce. PEAS WITH EGG DUMPLING (Italian) 1 quart of shelled peas 3 tablespoons ground bread 3 tablespoons oil, butter or 1 tablespoon grated cheese crisco Parsley 1 medium-sized onion Salt, pepper 1 small clove garlic Kitchen Bouquet 2 eggs Fry onions until light brown, add finely chopped garlic, one cup water, and peas. Stir for ten minutes, then cover with wa- ter, add pepper, salt and a scant half teaspoon of "Kitchen Bou- quet." Let cook slowly, keeping peas covered with water. Dumplings Beat eggs and add bread crumbs, cheese, parsley, salt, pep- per and a little butter. When peas are cooked, add the mixture by spoonfuls, and let cook about ten minutes. Serve on platter, garnish with the dumplings. MEAT SUBSTITUTES AND ENTREES 31 POTATO PANCAKES 6 potatoes 1 cup flour 1 onion (small) 1 teaspoon salt 3 eggs Grate potatoes and onion, add eggs well beaten, salt and flour. Have skillet very hot and fry in crisco in little cakes. Serve with apple sauce. POTATO AND NUT LOAF 1 cup hot mashed potatoes 2 eggs 1 cup chopped nuts Milk 1 cup bread crumbs Butter Mix nuts, potatoes, salt, pepper, eggs well beaten and bread crumbs together, add enough milk to make a stiff paste. Form into a neat loaf, lay on a buttered tin, place a few pieces of but- ter on top. Bake in a hot oven until brown. Garnish with pars- ley or serve with a sauce. PROTOSE Protose is a vegetarian product similar in composition to meat. It consists of nuts and grains, and is free from all ani- mal fats. It is manufactured by The Kellog Food Company, Battle Creek, Mich. It is put up in one pound cans. In the recipes given in this book, "The Original" Protose is used. PROTOSE ITALIAN STYLE 4 cups macaroni 1 pint can tomato sauce 1 can Savory Protose (Spanish style, Del Monte 6 tablespoons olive oil Brand) 1 onion 2 level teaspoons Vegex 1 tomato YL teaspoon Kitchen Bouquet YZ teaspoon poultry seasoning Salt Wash macaroni and boil fifteen minutes in salted water. Drain in colander. Dice protose, fry brown in oil, add one cup water, onion chopped or grated, tomato sauce, Vegex, Kitchen Bouquet, poultry seasoning. Add salt last, as Vegex contains salt. Place one half the macaroni in an earthen baking dish, add one half protose mixture. Repeat. Cover with slices of tomato. Bake in moderate oven one hour. 32 MODERN MEATLESS COOK BOOK PROTOSE HAMBURG STYLE 1 can Savory Protose 1 tablespoon grated onion 1 tablespoon olive oil 1 tablespoon lemon juice 24 cup dry bread crumbs >< teaspoon salt 1 egg l /4 teaspoon sage Mash protose with wooden spoon or potato masher, add other ingredients in order given. If the egg does not make the mixture soft enough to form into patties, add a little milk. Roll patties in cracker crumbs and fry as hamburg steak is fried. PROTOSE STEAK Remove protose whole from can, cut crosswise in quarter inch slices and fry. Serve with brown gravy or tomato sauce or tomato gravy. PROTOSE ROAST Turn out whole from can, cut in half, place in buttered or oiled pan, dot with pieces of butter, salt and pepper, baste with hot water occasionally. Roast three-quarters of an hour in mod- erate oven. Serve on platter, and pour over it a gravy or tomato sauce. Serves four. 1 quart potatoes 3 tablespoons flour 1 can protose 1 teaspoon Vegex 2 tablespoons crisco Salt 2 tablespoons butter Onion salt Cut protose into cubes and fry brown in crisco, remove pro- tose. Put butter into the hot skillet, stir in flour, add enough warm water to make medium thick gravy, cook for five minutes. Stir frequently, season with Vegex, salt, onion salt. Return protose to pan of gravy. Have potatoes partly cooked and cut into cubes. Pour protose and gravy over these and simmer for half hour. Serve on platter with border of Diamond Fritteers. Fritters \ l /2 cup flour l /4 teaspoon salt \ l /2 teaspoon baking pow- 1 egg der, heaping Milk- Mix ingredients, cut into diamond shape. Fry in deep crisco. MEAT SUBSTITUTES AND ENTREES 33 PROTOSE AND RICE 2 cups rice 2 tablespoons oil 1 can protose 1 onion or 1 teaspoon onion 3 large tomatoes salt Fry onion and tomatoes in oil and season with salt. Cut protose into small cubes and fry in butter until brown, remove the protose and make gravy by adding the tomatoes and onion, thicken with flour, then put back the protose and let simmer for fifteen minutes. . Boil the rice in plenty of salted water, when done drain and put around platter and place protose and gravy in center. Will serve six. PROTOSE AND MUSHROOMS 1 can protose (diced) 1 pint can of mushrooms YZ loaf bread (diced) FYy protose in butter until brown, remove protose, and fry bread until brown. Remove, and make gravy using the liquid from mushrooms and enough flour to thicken same. A little water may be used to increase the quantity. Season to taste. Put mushrooms in the gravy and let simmer for ten minutes. Place bread and protose on platter and cover with mushroom gravy. RICE POTATO LOAP 1 cup rice, boiled in plenty 1 egg of salted water until done Sage, salt, pepper and onion 6 medium-sized potatoes salt Mash potatoes, mix with rice, season with sage, salt, pepper and union salt, stir in egg. Bake in buttered dish until thor- oughly brown, turn out on platter. Garnish with parsley. Serves six. ITALIAN RICE YZ cup olive oil 1 cup rice 1 clove garlic Onion Put olive oil into a kettle and heat, slice in garlic, onion, add dry rice, stir until golden brown, then add one can tomatoes, cook slowly until done, stirring frequently. 34 MODERN MEATLESS COOK BOOK MEXICAN RICE 2 tablespoons crisco 1 clove igarlic 1 cup cooked rice 2 cups boiling water 1 cup tomatoes Salt, pepper 2 small onions (sliced) Heat crisco in skillet, add rice and fry until brown, then other ingredients, cover with boiling water and cook slowly half an hour. RICE PATTIES 2^ cups boiled rice I level tablespoon flour Yt cup chopped walnuts 1 teaspoon salt 1 egg Pepper Mix ingredients, form into patties, fry brown in crisco. RICE CROQUETTES 1 cup boiled rice Bread crumbs 1 white of egg Cornmeal Add stiffly beaten white of egg to rice, shape, and roll in powdered bread crumbs or cornmeal and flour. Fry brown in deep crisco or oil. RICE CAKES Prepare as for croquettes and fry as cakes in a tablespoon- ful of butter. Serve with maple syrup. A nice supper dish. RICE SAVORY 2 cups rice l /2 teaspoon dry mustard 2 cups grated cheese 3 eggs YZ teaspon salt 3 pints milk Boil rice in two quarts salted water for twenty minutes. Mix grateed cheese, salt, mustard, and add to cooked rice, then well beaten eggs and heated milk. Bake in buttered baking dish un- til custard is formed. SCALLOPED RICE WITH TOMATES Canned tomatoes Butter Rice Salt Pepper Bread crumbs Put canned tomatoes through coarse sieve to remove seeds. Season with salt, pepper and butter. Mix equal parts of boiled rice and tomatoes and place in buttered baking pan, layer about with dried bread crumbs. Sprinkle bread crumbs on top and bake half an hour. MEAT SUBSTITUTES AND ENTREES 35 SPAGHETTI WITH TOMATO 1 quart tomatoes ]/2 Ib. cheese ^2 Ib. spaghetti Butter, salt, pepper Drop spaghetti into boiling salted water and cook about fif- teen minutes. Drain, and rinse with cold water. Put into but- tered baking pan layer about of spaghetti and tomatoes. Season each layer. Bake in moderate oven a half hour. Cover with grated cheese and return to oven to melt. SPINACH WITH TOAST 2 tablespoons oil Cold, spinach 3 large tomatoes or 1 pint Toasted bread canned tomatoes Hard-boiled eggs 2 teaspoons flour Salt, onion salt Heat spinach in a little butter, and spread on hot buttered toast. Place in center of each slice half of a hard-boiled egg. Serve with tomato gravy. STUFFED PEPPERS (Hoover Style) Cut stem ends from green peppers, remove seeds, fill with anj of following mixtures and replace caps, bake. 1. Boiled rice, ground nuts, tomato juice, seasoning. 2. Grated corn (or canned corn chopped fine), chopped olives, minced onion and bread, toast or cracker crumbs. 3. All left-over vegetables, nut or cereal mixtures, cro- quettes, or souffles, mixed with crumbs and moistened with to- mato or very thick cream sauce, adding any desired seasoning. 4. Boiled noodles, nutose, tomato, and seasoning. 5. Boiled macaroni, chopped mushrooms., ground nuts or olives and crumbs. 6. Chopped hominy, any cooked cereal, raisins, olives, to- matoes, salt, pepper. STUFFED SUMMER SQUASH 1 long Italian squash Cheese 1 onion Butter 4 slices stale bread (or Salt, pepper bread crumbs) Parsley (minced) 2 eggs Fry onion in butter or olive oil. Cut squash lengthwise and scoop out the inside, add this to the fried onion, cover tight and 36 MODERN MEATLESS COOK BOOK let steam until squash is tender. Moisten bread or crumbs with a little water and add to squash, then eggs, and seasoning. Re- fill shells, cover with grated cheese and bits of butter. Bake in moderate oven. SWEET POTATO CROQUETTES 10 sweet potatoes 1 teaspoon butter 2 eggs Salt 1 cup boiling milk Mash sweet potatoes, add eggs, boiling milk, butter, and salt. Mould, dip in egg and cracked crumbs, and drop in deep fat. TAMALE LOAF 1 can corn 1 cup olives 1 cup tomato sauce 1 onion, chopped fine 1 cup cornmeal (uncooked) 2 cloves garlic, cut fine 2 eggs beaten 1 teaspoon pepper y$ cup milk 1 slice butter Mix ingredients together, season. Put into buttered bak- ing dish and bake in moderate oven half an hour. TOMATOES STUFFED WITH BEANS Remove pulp from tomatoes, fill cases with left-over baked beans mixed with a part of the pulp and seasoned with salt, pep- per, olive oil. Cover with buttered bread crumbs, bake three- quarters of an hour. TOMATOES STUFFED WITH MACAKONI 7 large tomatoes T /3 cup grated cheese 1^2 cups cut macaroni J4 small can pimento V/2 cups White Sauce Salt, onion salt Wash macaroni thoroughly, boil twenty minutes, drain and rinse. Make white sauce, adding pimento, cheese and season- ing, cook long enough to melt cheese, mix with macaroni, add egg. Fill tomatoes from which centers have been scooped. Bake three-quarters of an hour. MEAT SUBSTITUTES AND ENTREES 37 BAKED TOMATO AND EGG PLANT 1 cup cream Rice or spaghetti 8 large tomatoes Grated cheese Egg plant Salt, pepper Green pepper Pour cream in deep dish. Slice egg plant very thin, line bottom of dish, to this add layer of tomatoes sliced, a layer of rice or spaghettic, sprinkle with cheese, salt, pepper, a layer of tomatoes, sprinkle with chopped green pepper. Last a layer of egg plant. Bake. BAKED TOMATOES AND CORN 3 small cans tomatoes 1 cup stuffed ripe olives 1 can corn Cheese Mix tomatoes, corn, olives, and spread slices of cheese on top and bake. TOMATO NEWBERG Brown together a half tablespoonful of finely chopped on- ion and butter, size of walnut, add a pint of tomatoes and sea- son. When hot add three eggs. Beat the whites stiff and drop the unbroken yokes into whites, pour this into the tomato and mix a littlee. Serve on toast. TURKISH PILAF 2 cups rice 1 cup tomato juice 2 tablespoons butter Onion salt, and salt Wash and dry in cloth two cups of rice. Fry rice in two tablespoons of butter, add one cup of tomato juice, season, then boil in about four cups of water, either in double boiler or fire- less cooker. If any is left over can be made into croquettes by using protose, nuts, bread crumbs and egg. VARIATIONS IN SHREDDED WHEAT BISCUITS 1. Shredded Wheat Biscuit with Tomato. Stew tomatoes, season with butter, salt, sugar and pepper. Pour this over the toasted biscuits. 2. Shredded Wheat Biscuits with Cheese. Over Shred- ded Wheat Biscuits sprinkle grated cheese (a cheese that will melt), salt and paprika. Toast in oven until brown. 38 MODERN MEATLESS COOK BOOK 3. Shredded Wheat Biscuits halved, toasted and buttered, served (a) with white sauce No. 1 and sliced hard-boiled eggs. (b) with browned flour gravy. (c) with poached eggs. (d) with clams or oysters VEGETABLE STEW WITH DUMPLINGS 6 carrots 2 Ibs. peas 6 small turnips 1 onion 1 large head celery Butter and seasoning 3 tomatoes Cut vegetables in medium sized pieces, cover with water and cook until tender, add butter size of an egg and salt to taste ; thicken with a tablespoon of flour mixed with cold water. Peas should be cooked in separate kettle. Serve on large platter plac- ing dumplings on edge and vegetables in center and peas on top. Dumplings 2 cups flour 2 heaping teaspoons baking 1 egg powder Y-Z cup raisins Milk to make soft dough *4 teaspoon salt Mix ingredients, form into a long roll, cut into twelve pieces, and drop into boiling -stew, cook for half hour. VEGETABLE STEW WITH RICE 2 heads celery 1 teaspoon Vegex 3 turnips 2 tablespoons flour o tomatoes (medium-sized) Salt 6 potatoes Parsley 2 carrots Boiled rice 3 tablespoons olive oil Cut, celery, turnips, tomatoes, carrots, in medium sized pieces, season, add sufficient water to cover, and boil an hour and a half, then add potatoes. When potatoes are tender, add thickening. Serve on large platter with border of boiled rice. MEAT SUBSTITUTES AND ENTREES 39 WALNUT CROQUETTES 1 cup boiled rice 2 eggs 1 cup chopped walnuts Sage 1 cup bread crumbs Salt, pepper 1 teaspoon olive oil Mix above ingredients, adding enough water to moisten for handling. Form into cone-shaped croquettes and fry in deep crisco or form into patties and fry. A little tomato or lemon juice, also onion salt, may be added. These may be served with tomato sauce or brown gravy. WALNUT STEAK 1 cup white flour Salt 1 cup oatmeal Sage 1 cup cornmeal Vegex 2 cups chopped walnuts Onion juice 8 cups water Brown flour and meal in oven or in skillet, add seasoning and nuts, moisten with two cups cold water, then stir in six cups of boiling water. Fill four ordinary baking powder cans and steam three hours. Slice and fry. This will keep several days, and may be made into Walnut Roast or Croquettes. WALNUT ROAST Use walnut steak, add one egg, one tablespoon olive oil, poultry seasoning, one teaspoon Vegex. Form into a mound on baking platter or tin, bake three-quarters of an hour. Pour over this tomato sauce and serve. What remains may be com- bined with rice, cornmeal mush, or similar left-overs and made into patties. CHAPTER IV. GRAVIES and SAUCES BROWN GRAVY 2 tablespoons butter % teaspoon Kitchen Bouquet 4 tablespoons flour Y teaspoon onion salt 1 teaspoon Vegex Water Stir flour into melted butter, add enough water to make right consistency, season with Vegex, Kitchen Bouquet, salt. Boil ten minutes, stir frequently. Flavor may be varied by adding grated onion, tomato juice, poultry seasoning, etc. BROWN FLOUR GRAVY Put four tablespoons of flour into a skillet and brown slightly, stir constantly to prevent burning, add two large ta- blespoons butter and stir until butter is melted. Then add enough warm milk to make the desired consistency. Season to taste. This makes a tasty supper dish when poured over toasted crack- ers and garnished with sliced hard-boiled eggs. EGG SAUCE 4 tablespoons flour 2 hard-boiled eggs 2 large tablespoons butter Milk Put butter into pan and melt, add flour and stir well. Pour in milk enough to make the desired consistency, then add eggs which have been pressed through a ricer or cut fine. Season to taste. MUSHROOM SAUCE 1 tablespoon butter 1 small can mushrooms 2 tablespoon flour or l /2 teaspoon Vegex l /2 cup dried mushrooms *4 teaspoon Kitchen Water /Bouquet Salt Stir flour into melted butter, add enough warm water to make right consistency, season with Vegex, Kitchen Bouquet, mushrooms, salt and simmer ten minutes. If canned mushrooms are used add with their water : if dried, soak one hour in warm water, chop and add with their water. GRAVIES AND SAUCES 41 TOMATO GRAVY 3 large tomatoes 3 tablespoons flour 2 tablespoons olive oil Vegex 2 tablespoons butter Salt, onion salt Fry tomatoes in oil, season with salt, onion salt. Melt but- ter in another pan, stir in flour, add sufficient water to make de- sired consistency, to this add tomatoes and Vegex. TOMATO SAUCE 2 tablespoons butter 1 pint tomatoes 2 tablespoons flour Salt Melt butter, add flour, stir, add strained tomatoes, season to taste, boil five minutes. WHITE SAUCE NO. 1 2 cups milk Butter size of egg 2 rounded tablespoons flour Salt Melt butter in saucepan, stir in flour until smooth, add enough milk to make the desired consistency. Milk may be hot or cold. Salt to taste. All gravies and sauces are best made in this way. Chop fine one dozen green olives and two medium sized pickles, mix with this one cupful of mayonnaise. WHITE SAUCE NO. 2 4 tablespoons flour 2 cups milk 4 tablespoons butter 1 level teaspoon salt Melt butter in pan, stir in flour and salt, add gradually the hot, but not scalded, milk and cook five minutes. CHAPTER V. VEGETABLES BAKED SUMMER SQUASH Cut stem ends off squash and scoop centers. Boil removed portion, with a stnall onion, in water until tender. Drain and add seasoning' of salt, pepper and butter. Fill shells, cover witn buttered bread crumbs. Put in pan with a little water in bot- tom and bake one hour. BAKED SUMMER SQUASH WITH PIMENTOS ]/2 dozen summer squash 2 tablespoons flour 1 small can pimentos Salt 2 tablespoons butter Pare, wash, slice summer squash, put into a buttered bak- ing dish in layers. Season each layer with chopped pimentos and bits of butter and flour mixed together. Bake in moderate oven one hour. FRIED SUMMER SQUASH Peel Italian summer squash, slice one-half inch thick, fn in enough fat to keep from sticking. In serving, dot with butter. BAKED HUBBARD SQUASH NO. 1 Cut squash in medium sized pieces and boil in shell for twenty minutes. Remove from shell, mash, season with salt, pepper, plenty of butter, bake for half an hour. BAKED HUBBARD SQUASH NO. 2 Cut squash in five inch squares, sprinkle lightly with stigar, dot with butter, bake until tender and serve in the shell in large platter. VEGETABLES 43 BROWN CREAMED POTATOES Slice cold potatoes in frying pan, put a large lump of but- ter in the center, sprinkle flour, salt, pepper over the top, pour in milk until the potatoes begin to float, then chop up potatoes with a chopping knife while they are heating. Place in oven until done. BUTTERED BOILED RICE Wash one-half cup rice in running water, stirring vigorous- ly with the hand to free it from any of its flour. This will aid in preventing it from being sticky when cooked. This quantity of rice should be cooked in a quart kettle. Add scant cup cold water and a little salt. Put the cover on tight and set on fire. In about ten or fifteen minutes it will begin to boil over. Do not lift the lid but allow it to boil over, until the lid no longer trembles. Then set further back on stove, where it can steam and keep very hot, without boiling, for forty-five minutes. At the end of the first hour the rice should look dry and be separ- ate. Add enough rich milk to cover it. Cover and set over mod- erate fire and bring to a gentle boil for several minutes. Slide to back of stove as before, placing asbestos mat under it. Let remain forty-five minutes. The kernels should by this time be very large. Set into double boiler or pan of hot water where it can mellow, and keep hot until ready to serve. Serve buttered, in a hot covered dish. CANDIED SWEET POTATOES Candied sweet potatoes are very popular on southern ta- bles, and are extremely palatable when well prepared. Cut boiled sweet potatoes into long slices, place in an earthen dish, put lumps of butter on each slice, and sprinkle with sugar. Some cooks add a little water also. Bake until sugar and butter have candied and the potatoes are brown. Cut the tops off of young table carrots but do not cut into the carrots in doing so. Boil until tender, adding a piece of on- ion and several sprigs of parsley to flavor. Boil in a large quan- tity of water, the same as when boiling beets. If the carrots are not tough and woody, and have cooked long enough, the skins can easily be washed off in running water. Cut in thin slices, 44 MODERN MEATLESS COOK BOOK season with butter or cream gravy. Set aside to "mellow"' ovei hot water, for ten minutes. Never allow them to boil after sea- soning or cream gravy has been added. Carrots cooked this way are delicious and when cold make a nice salad served in a nest of lettuce leaves, with mayonnaise. CELERY ROOT MASHED Peel celery root, cut into small pieces, boil three-quarters of an hour, drain, saving water for soup, mash as you would tur- nips, season with salt, pepper and butter. CREAMED CELERY ROOT Peel celery root, cut into cubes, boil three-quarters of an hour, drain and season. Serve with White Sauce. CORN ON COB NO. 1 Prepare corn. Drop into kettle of boiling water and cook- ten minutes. If only a few ears are cooked at a time, the tem- perature of water is but slightly lowered, and corn will cook in eight minutes. If a larger number, the temperature of water is lowered in proportion and time of cooking must be increased. When possible cook corn in plenty of water. CORN ON COB NO. 2 Prepare corn and put in cold water to which a tablespoon of vinegar has been added and let come to a boil. Serve in a napkin, on platter. BOILED CORN ON COB NO. 3 Prepare corn, pour over boiling water to which one cup of milk has been added, and place in fireless cooker for half an hour. CORN ON COB NO. 4 Cover the corn with cold water and let it come to the boil- ing point slowly. Remove from fire and allow to stand in hot water ten minutes, before serving. Boiling makes green corn tough and yellow. A little milk added to the water makes the corn white and sweet. VEGETABLES 45 CREAMED ONIONS 8 medium-sized onions 1 pint milk 2 tablespoons melted butter Salt 2 tablespoons flour Cut onions into quarters, boil an hour or more until tender. Melt butter in saucepan, sift in flour, add milk, stir until smooth, add salt. Pour over onions and serve. CREAMED POTATOES 1 tablespoon butter Pepper 1 pint milk Salt 3 tablespoons flour Cold potatoes, sliced Slice cold potatoes, put in baking dish. Place milk in an- other pan on stove, thicken with flour previously mixed with cold water, add pepper, salt and butter. When cooked suf- ficiently, pour over potatoes, sprinkle bread crumbs over top and bake in oven about fifteen minutes. FLEMISH CARROTS 1 quart carrots (sliced) 1 teaspoon sugar 1 quart boiling water 1 teaspoon chopped parsley 1 teaspoon salt 1^2 cups soup stock 2 tablespoons butter Pepper 1 small onion Scrape carrots and cook in salted boiling water until tender, drain. Slice onion and brown in butter; add carrots and sea- soning, set over fire ten minutes ; add soup stock, cover and sim- mer twenty minutes, sprinkle with parsley and serve. HARVARD BEETS 12 small beets l / 2 cup vinegar ^2 cup sugar ^2 tablespoon butter 1 tablespoon cornstarch Peel beets, cut into small pieces and cook. Mix sugar, corn starch and vinegar. Pour over beets and let stand on back of stove for one-half hour. Just before serving add one-half ta- blespoon butter. 46 MODERN MEATLESS COOK BOOK RICE Wash rice thoroughly, rubbing with the hands to free it from its flour. Cover with plenty of boiling water, salt and cook until soft. Drain in colander, saving water for soup, bread, or other uses. Place rice in oven until time to serve. Grains should be large and separated. RICE POTATO CAKE Rice (boiled Butter Mashed potato Cheese, grated 1 egg, beaten Salt Mix equal quantities of rice and mashed potato, add egg and seasoning, spread one inch deep in buttered baking pan, cover with grated cheese and bake one-half hour. Turn out on platter and garnish. RICE POTATO PIE Potatoes Onion salt Boiled rice Salt Poultry seasoning Butter 2 tablespoons milk Use either mashed potato or crush cold boiled potatoes, mix with equal quantity of rice, add seasoning, put into pie pan, dot with butter, pour over this two or three tablespoons milk, press edges with fork, bake one-half hour. Serve in pan or re- move to platter. SCALLOPED APPLES 24 cup flour, scant Salt and butter \ l /2 cups sugar Apples, sliced Mix flour, sugar, salt. Put a layer of sliced apples in bak- ing dish, sprinkle with two tablespoons of the mixture and bits of butter. Repeat until dish is heaping Jfull, as the apples cook down considerably. Sweetening is varied with acidity of apples. Bake one hour in slow oven. VEGETABLES 47 SCALLOPED CABBAGE Chopped cabbage Milk Cracker crumbs Salt, pepper Butter Boil cabbage in salted water until tender. Drain. Put lay- er about of cabbage and cracker crumbs into a baking dish, sea- son with salt, pepper and plenty of butter. Pour over this milk to cover. Bake until nicely browned. SPANISH STRING BEANS 3 tablespoons olive oil 1 quart String beans 1 small onion, chopped fine Salt, pepper 1 small can Del Monte Paprika Tomato Sauce Cook onion in olive oil until tender, add uncooked beans, tomato sauce, and seasoning. Cook slowly two hours. Do not add water unless in danger of burning. STEWED CORN With sharp knife cut through center of each row of grains, and then scrape from cob. Put corn into saucepan, season with salt, pepper and butter, add enough hot milk to moisten well, and cook ten minutes. SWEET POTATOES AND APPLES (Southern Style) Use boiled sweet potatoes and fresh apples, both sliced. Butter baking dish, put two layers of apples on bottom, sprinkle with salt, then add layer of sweet potatoes, sprinkle with sugar, alternate until dish is full. Have top layer apples. Over this pour slice of butter melted, or put bits of butter on each layer. Bake one hour or more. CHAPTER VI. SALADS ALLIGATOR PEAR SALAD Select nice ripe alligator pears, wash and dry. Cut into halves, scoop out centers and cut them into small pieces, return to shells, place on crisp lettuce leaves, serve with mayonnaise or French dressing. APPLE SALAD NO. 1 2 cups tart apples 2 tablespoon vinegar YZ cup English walnuts 2 tablespoons good salad 1 cup celery dressing 1 cup cream, whipped Salt, paprika Cut apples, nuts and celery into small pieces, mix, sprinkle with salt and a little paprika, then add dressing made by mix- ing whipped cream, vinegar and salad dressing. White grapes, oranges, pineapple or marshmallows are good in this salad. The nuts and celery may be omitted, or it may be varied in sev- eral ways. Serves eight. APPLE SALAD NO. 2 2 cups sugar Apples 2 cups water Cinnamon drops (5c worth) Boil water, sugar and drops until latter are dissolved, add apples pared and cored, keeping them whole, cook until apples can be pierced with a straw. Remove apples and boil syrup un- til it jellies, then fill center of apple with the jelly. Serve on let- tuce leaf with a spoonful of mayonnaise on top. This same recipe may be used as a dessert by serving with whipped cream. SALADS 49 CARROT SALAD 2 cups grated raw carrots Salt 1 cup celery, cut fine Mix with mayonnaise and serve on lettuce leaves. A little grated turnip and onion may be added if desired, also sliced apples. Instead of grating carrots, they may be put through nut grinder, using finest blade. CELERY BOOT SALAD 5 celery roots Mayonnaise Cut celery roots into cubes, boil until tender, drain, set aside to cool. Mix with mayonnaise, place on lettuce leaves on individual plates, add more dressing and serve. CORN SALAD 1 dozen large ears of corn, 4 heaping tablespoons mus- cut from cob tard mixed with a little Equal amount of cabbage, vinegar chopped fine 2 cups sugar 6 bell peppers, chopped fine l /2 gallon vinegar Salt to taste Put all together and cook thoroughly one hour or more. Put in glass jars and seal. COTTAGE CHEESE SALAD Simmer clabbered milk until whey is well separated from curd, place in fine strainer or cheesecloth bag and drain. Add salt to taste, moisten with cream, form into cones or balls and serve on lettuce leaves with any preferred dressing. COMBINATION SALAD SUGGESTIONS The following combinations may be served on lettuce leaves with any preferred dressing : lima beans and sliced tomatoes : macaroni and asparagus ; macaroni and pimentoes ; string beans and tomatoes ; peas and carrots ; tomatoes and cucumbers ; po- tatoes and beets ; cauliflower and hard-boiled eggs ; cauliflower and grated cheese ; apples, celery and nuts. 50 MODERN MEATLESS COOK BOOK CUCUMBER SALAD 1 envelope Knox Sparkling l / 2 cup lemon juice Gelatine 2 cucumbers, medium size 2 cups boiling water 1 small can pineapple 1 teaspoon sugar 4 drops green coloring Soak gelatine in juice of pineapple and dissolve with the boiling water. Add sugar and lemon juice. When slightly cool add cucumbers previously sliced and soaked in salt water for five minutes, then coloring, and pineapple cut in small pieces. Put in molds and when formed turn out on lettuce leaves. Fin- ish with mayonnaise, chopped walnuts and cherries. FRUIT SALAD Pineapples slices sprinkled Strawberries with powdered sugar, set Whipped cream or mayon- aside for one hour naice Bananas sliced on bias Place pineapple slices in center, bananas all around, add a little pineapple juice, whipped cream in center and strawberries on top. HEART OF LETTUCE SALAD Over lettuce hearts cut in halves, pour mayonnaise mixed with a little tomato sauce. Sprinkle with grated cheese. LETTUCE SALAD 3 heads lettuce cut fine y 2 teaspoon mustard 2 /z cup salad oil 3^ teaspoon salt y 2 cup vinegar 1 teaspoon sugar Place salad oil, vinegar, mustard, salt and sugar in bowl and beat with egg-beater. Pour over lettuce and serve at once. ONION SALAD Slice onions in rings. Place in saucepan cover with boiling hot water. Let stand ten minutes. Drain water. Let cold water run over onions till crisp, or place on ice to cool. Put on lettuce leaves or watercress. Serve with mayonnaise or French dress- ing. No onion odor from onions, if so prepared. SALADS 51 PINEAPPLE SALAD NO. 1 Cube pineapple, fresh or canned. Skin white grapes, seed them, cube a package of marshmallows, let stand in juice of pineapple an hour or more. Put all together, drain juice and add a little lemon juice or cubes of grape fruit, and just before serving add a little mayonnaise or cream dressing. This is im- proved if pecan nuts are added. Serve very cold on lettuce leaves, with nasturtium blossoms. PINEAPPLE SALAD NO. 2 1 can sliced pineapple 1 head lettuce 1 cup Dutch cheese y 2 cup nuts, chopped fine 8 Maraschino cherries Place a slice of pineapple on bed of lettuce, ball the cheese and put in center, and on this place a cherry. Put mayonnaise dressing on pineapple and over this scatter the nuts. PINEAPPLE SALAD NO. 3 Lay sliced pineapple on lettuce. Cut pineapple in pieces, but leave in same shape as before. Fill center with mayonnaise, sprinkle with grated cheese. POTATO SALAD Sliced boiled potatoes Minced parsley Chopped onion Mayonnaise Chopped celery Salt Mix, serve on lettuce leaves. This may be varied by add- ing chopped pimentos, peppers or cucumbers. STUFFED EGG SALAD 6 eggs Salt 2 tablespoons butter, melted Pepper ] tablespoon cream Mustard 4 drops onion juice Boil eggs fifteen minutes, plunge into cold water, peel and cut in halves. Remove yolks, mash fine, add butter, cream, onion juice, salt, pepper and mustard to taste; mix thoroughly, refill the halved whites, place on lettuce leaf, garnish with parsley and serve. 52 MODERN MEATLESS COOK BOOK TOMATO SALAD 5 ripe tomatoes Vinegar 1 cup chopped celery finch salt 1 cup chopped nuts Paprika Olive oil Scald tomatoes, skin, put on ice to cool. When firm, scoop out inside. Mix chopped celery, nuts and inside of tomatoes with French dressing made with olive oil, vinegar, salt and pap- rika. Refill tomatoes, serve on lettuce leaves. Skins may be re- moved from tomatoes by putting a fork in stem end and holding over gas flame. When skin breaks remove with knife. CHAPTER VII. SALAD DRESSINGS BOILED SALAD DRESSING 1 rounded teaspoon butter 1 teaspoon sugar 1 egg % teaspoon dry mustard y 2 cup vinegar Paprika 1 teaspoon salt Melt butter in double-boiler. Beat egg with Dover beater, add vinegar, salt, sugar, mustard and paprika. Stir into melted butter. When thickened to consistency of cream, remove at once from fire. When cold, oil may be beaten in if desired. COOKED SALAD DRESSING 1 tablespoon butter 1 teaspoon sugar 2 scant teaspoons mustard */$ cup cider vinegar (dry) 1 cup milk 2 teaspoons flour 2 eggs, well beaten 1 teaspoon salt Red and black pepper Mix dry ingredients and scald with enough hot water to make a thick paste. Stir in beaten eggs and butter, and pour vinegar in slowly, stirring all the time, to prevent curdling. Add milk, boil in double boiler until thick, stirring constantly. When ready to use this may be thinned by adding cream. A splendid dressing for cabbage or other salads if one does not care for mayonnaise. CEEAM SALAD DRESSING 1 cup cream (sweet or 2 ; tablespoons vinegar sour) 2 tablespoons sugar l /2 cup tomato catsup 1 teaspoon salt 2 tablespoons olive oil Mix oil, salt, sugar and vinegar, beat in catsup and finally add cream, beating it in gradually. This dressing is very good for vegetables or fish salads. 54 MODERN MEATLESS COOK BOOK CREAM SLAW DRESSING Y-Z cup vinegar 8 tablespoons sugar 1 cup sour cream Salt 1 well-beaten egg Mix vinegar, egg and sugar, add cream and stir constantly while on stove. When the first bubble from boiling appears, it is sufficiently cooked. When cold pour over sliced cabbage. FRENCH DRESSING 1 tablespoon vinegar *4 teaspoon salt 4 tablespoons olive oil ^$ teaspoon pepper Put the salt and pepper into salad bowl. Add a little oil and stir well, then gradually add the remainder of oil, stirring all the while. Last of all, stir in the vinegar, which should be diluted with water if very strong. This may be used on lettuce, cooked asparagus, cauliflower, artichokes, etc. FRUIT SALAD DRESSING One cup cream, whipped, two tablespoons vinegar, two ta- blespoons good salad dressing. Mix well. This is very good for any fruit salad. MAYONNAISE DRESSING Y$ teaspoon mustard, scant Yolk of 1 egg Y^ teaspoon salt Salad oil Juice of y* lemon Beat yolk of egg and drop in salad oil, one or two drops at a time, until dressing begins to thicken, then drop in lemon juice or vinegar, a little at a time, while continuing to drop in the oil. After the mayonnaise begins to thicken the oil may be added in larger quantities. Should substance separate, it will be neces- sary to begin over. The separated dressing may be dropped in- to the new after the latter begins to thicken. Beat with egg- beater or cooking-spoon. When sufficient quantity is made, put in white of egg and beat in well. Pepper and paprika may be used. SALAD DRESSING FOR CABBAGE y$ cup butter 1 teaspoon salt 24 cup vinegar 1 teaspoon mustard % cup water 3 eggs, well beaten Mix and cook until thick and smooth. Use cold. 55 SOUR CREAM DRESSING YI pint sour cream 1 teaspoon salt 2 tablespoons lemon juice % teaspoon pepper 2 tablespoons vinegar 1 teaspoon or more mixed 1 scant tablespoon sugar mustard Beat cream with an egg beater until smooth and light. Mix other ingredients and gradually add to cream, beating all the while. This dressing may be modified to suit different vegt, tables. Having beaten sour cream for a foundation the season- ing may be anything desired, as, for example, the mustard and lemon may be omittted, and any kind of catsup added. CHAPTER VIII. PUDDINGS APPLE TAPIOCA PUDDING 2 cups pearl tapioca 1 cup sugar 2 cups milk Apples, sliced 2 eggs Wash tapioca. Place in pudding-dish with alternate lay- ers of apples, apple sauce may be used if apples do not cook quickly. For filling, beat eggs, add sugar and milk. Pour this over the apples and tapioca. Bake until apples are done about half hour. Whites of eggs may be beaten separately and put on top of pudding after it is baked. APRICOT PUDDING NO. 1 Turn one jar apricots into a deep pudding dish. Butter well slices of bread and cover apricots. Bake until brown and serve with whipped cream. APRICOT PUDDING NO. 2 1 cup dried apricot sauce Whites 2 eggs 1 cup boiling water Sugar to taste Tablespoon gelatine Dissolve gelatine in boiling water, add to apricot sauce and when it begins to harden add whites of eggs beaten stiff. Serve with cream in sherbet cups or pastry cases. BLACK PUDDING 1 cup molasses 1 teaspoon soda Y-2. cup hot water 1 egg 1^2 cups flour Dissolve soda in hot water, add to molasses and stir in the flour, then egg well beaten. Beat mixture thoroughly and steam one and a half hours. Serve with Black Pudding Sauce. PUDDINGS 37 BLACKBERRY DUMPLING PUDDING 2 cups flour 3 level teaspoons baking 1 egg powder 1 tablespoon butter Salt Sift dry ingredients, mix with milk and beaten egg to make a stiff batter. Turn out on board, form into long strips, cut into twelve pieces, and drop into the boiling juice of two quarts of blackberries. Serve juice that remains as a sauce. BREAD PUDDING 1 quart milk 2 eggs 2 cups dry bread crumbs 1 teaspoon cinnamon 2 tablespoons melted butter A dash of nutmeg l / 2 cup sugar A pinch of cloves 2 teaspoons baking powder Let the bread crumbs soak two hours in the milk. Mix in other ingredients, beating eggs separately and adding last. Bake in moderate oven forty-five minutes. Serve with hard sauce. Will serve six. CARROT PUDDING 1 cup raw carrot, grated 1 teaspoon cinnamon 1 cup raw potato, grated 1 teaspoon nutmeg 1 cup sugar 1 tablespoon ground choc- 1 cup flour olate 1 cup raisins, seeded and 1 teaspoon soda chopped Butter size of an egg Cream butter and sugar, add grated carrot and potato, flour, into which the soda has been well mixed, then spices and raisins. Fill pound baking powder cans about three-fourths full, set in kettle of boiling water, steam about one hour, and set in oven to dry a little. Serve hot with any sauce desired. A few ground or chopped walnuts improve the pudding very much. Will serve twelve. CHOCOLATE PUDDING NO. I 1 pint milk 2 eggs 1 pint bread crumbs 2 tablespoons chocolate Scald milk, add bread crumbs and chocolate. Remove from fire, add half cup sugar and the beaten yolks. Bake fifteen min- utes. Use whites of eggs for top, beaten stiff and sweetened. Note More milk may be needed if crumbs are dry. Serve with cream. 58 MODERN MEATLESS COOK BOOK CHOCOLATE PUDDING NO. 2 3 eggs 3 rounded tablespoons corn- 3 cups milk starch YZ cup chocolate Mix the corn-starch with a little milk, beat the yolk of eggs. Mix the chocolate with a little warm water and stir in the corn- starch, then add sugar, milk and vanilla. Boil in double boiler until it thickens ; remove from fire and stir in well beaten whites of eggs. Pour into small molds or into a large dish. COCOANTIT PUDDING 1 l / 2 pints milk l /z cup sugar 2 tablespoons flour % cup fresh cocoanut, 2 whites of eggs grated Boil milk and sugar together and thicken with flour and milk stirred to a smooth paste. Pour this over whites which have been beaten to a froth. Fold in and add cocoanut. Sauce 1 cup milk y? cup sugar 2 yolks of eggs 1 teaspoon butter Custard sauce made by boiling ingredients until creamy. Serve all cold. COTTAGE PUDDING 1 cup sugar 1 egg /vv&ooTJs /^ cup butter 3 cups flour T* TWfer 1 ^P lk Vanilla Cream butter and sugar, add beaten egg, then milk and flour, beat thoroughly. Pour into baking-dish, bake in moder- ate oven for about forty- five minutes. Will require less time in gem pans. Serve with a sauce. ENGLISH PLUM PUDDING 1 Ib. seeded raisins 1 Ib. mixed peels 1 Ib. currants % ounce mixed spices 1 Ib. butter or crisco */ 2 nutmeg y 2 Ib. sugar 1 small grated carrot l / 2 Ib. finely grated bread 8 eggs YI Ib. flour Grated rind 1 lemon Mix all dry ingredients together and moisten with the well beaten eggs. Mix well. Steam six hours. Serve with English Plum Pudding Sauce. PUDDINGS 59 FAREWELL PUDDING Toast pieces of left-over cake, or crumble them without toasting, place in pudding dish, pour over them any fruit juices or jellies, and over this Custard Sauce. Use beaten whites of eggs with sugar for frosting. FRUIT PUDDING NO. 1 1 cup flour Milk 1 teaspoon baking powder Fruit or berries 1 teaspoon salt Sift dry ingredients and mix in enough milk to make a bat- ter that can be dropped from a teaspoon. Stew fruit or berries, with plenty of juice and, when boiling, drop the dough on top, in bits from a teaspoon. Cook twenty minutes. FRUIT PUDDING NO. 2 >2 cup sugar 1 cup flour YZ cup milk 1^2 teaspoons baking powder 1 egg 4 to 6 apples YZ cup water Vanilla Select apples that are juicy and will cook quickly. Slice them into baking pan, sprinkle with sugar and pour over this the water and batter made by mixing the sugar, milk, eggs, flour, baking powder and vanilla. Bake about three-quarters of an hour. GINGER PUDDING 6 apples YZ cup boiling water Yz cup sugar y 2 teaspoon powdered ginger yi teaspoon powdered cin- 1 teaspoon soda namcn Flour 1 cup molasses Salt l /2 cup butter Peel and slice apples, add sugar, salt, cinnamon, place in buttered pudding dish. Melt butter, add molasses, with ginger and soda dissolved in a little boiling water, then enough flour to make thin batter. Pour this mixture over apples. Bake in mod- erate oven half hour. Serve with whipped cream. 60 MODERN MEATLESS COOK BOOK GRAHAM PUDDING 1 cup graham flour ^ cup molasses 1 cup sweet milk 1 teaspoon soda, level 1 cup raisins, seeded and l /2 teaspoon salt chopped Cloves, nutmeg, cinnamon For Pudding. Mix together, steam two hours. Sauce 1 cup sugar Grated rind and juice of y 2 cup butter l / 2 lemon 1 egg well beaten Water For Sauce. Mix together, add six tablespoons boiling wa- ter, one by one. Keep hot. Do not boil. ICE-BOX PUDDING 4 squares Baker's sweet 4 tablespoons sugar chocolate 4 tablespoons water \y 2 dozen lady fingers o eggs Boil sugar and water to make syrup. Melt chocolate in dou- ble boiler, and pour hot syrup over it. Take from fire and beat for ten minutes. Add beaten eggs. Line a bread tin with oiled paper. Split lady fingers and place them on sides and bottom of tin. Put layers of chocolate mixture and split lady fingers into tin. Let stand for several hours. Serve with cream. Will serve eight. INSTANT TAPIOCA PUDDING */2 cup instantaneous tapi- l / 2 cup sugar oca l / 2 teaspoon salt 1 quart milk 1 teaspoon extract vanilla 2 eggs Stir tapioca into two cups of milk, beat yolks of eggs, stir into milk, add vanilla. Bring balance of milk to a boil, and stir in the mixture. Cook two minutes, then add the beaten whites of eggs. Serve with whipped cream or fruit sauce. PUDDINGS 61 LEMON PUDDING 3 large or 4 small eggs 3 rounded tablespoons corn- 3 cups water starch \*/z cups sugar Juice of 2 or 3 lemons Butter size of an egg Separate whites and yolks of eggs. Bring water to a boil in double boiler. Beat yolks of eggs, add cornstarch and sugar, beat all together and stir into heated water, add juice of lemons. Cook in double boiler until thickened. Remove from fire and stir in the beaten whites. OLD FASHIONED RICE PUDDING 2 rounding tablespoons rice 1 teaspoon vanilla 1 pint milk y$ cup thick cream 3 rounding tablespoons Salt sugar Place milk and uncooked rice in casserole. Set dish in pan of hot water and bake in moderate oven one hour, then add salt, nutmeg and sugar. Cover and bake slowly half an hour, stirring two or three times. Add vanilla and cream and return to oven for about ten minutes. The pudding should not be soft when done. Each kernel should be separate, but thoroughly cooked. In baking, as the light brown film forms on top, stir it into the pudding, as it adds to the flavor. ORANGE PUDDING 1 cup of fine bread crumbs Juice of 2 oranges YZ cup of milk A little grated rind y$ cup of sugar Nutmeg 2 eggs (beaten separately) Soak the bread crumbs in the milk, add juice of oranges, the grated rind, sugar, eggs and trifle of nutmeg. Bake from twenty to thirty minutes in a pan of water. Se r ve hot or cold with whipped cream. 62 MODERN MEATLESS COOK BOOK SNOW PUDDING y 2 package gelatine 2 lemons \Y2 cups sugar 3 eggs 1 pint milk Cover gelatine with cold water and when soft stir into it a pint of boiling water; add one cup sugar and juice of lemons. When cold and just beginning to thicken add the well beaten whites of eggs. Beat all till light and smooth. Pour mixture into two moulds, and set away to cool. Serve with custard made with yolks of eggs, milk and half cup of sugar. Will serve twelve. SOOTLACH (A Turkish Dish) 2> l / 2 quarts milk (10 cups) Salt, sugar, cinnamon 9 small tablespoons rice Cook over slow fire until creamy, stirring frequently, add sugar to taste, pour into flat dish, sprinkle with cinnamon. Serve with cream. (Usually for one cup milk take small tablespoon rice and then add one more cup milk a little later.) Serves eight. SPOONFUL PUDDING 1 egg 1 tablespoon milk 1 level tablespoon butter 1 level teaspoon baking pow- 2 tablespoons sugar der 2 heaping tablespoons flour Pinch of salt 1 heaping tablespoon corn- Raspberries starch Cream butter and then cream sugar and butter. Mix salt, cornstarch and flour, reserving a little of the flour to mix -/ith baking powder later. Sift these dry ingredients and mix with butter and sugar. Add milk and yolk of egg. Beat thoroughly. Add baking powder and then fold in white of egg. Butter ihree cups and put two tablespoons of red raspberries into each. Cover berries with two tablespoons of batter. Steam forty minutes or bake in moderate oven. Serve with cream. PUDDINGS 63 SPONGE PUDDING 1 quart milk ^4 cup sugar 1 cup flour 6 eggs YT, cup butter Put milk into double boiler, mix flour with some of cold milk to a smooth paste, when milk boils stir in. Set off to cool. Add sugar and butter. When cool, add well beaten yolks and beat hard. Beat whites stiff and stir in last. Set in pan of hot water in a moderate oven and bake an hour. Serve cold with cream or whipped cream. Serves six. CHAPTER IX. PUDDING SAUCES BLACK PUDDING SAUCE 2 eggs 1 cup sugar l /2 cup butter 1 teaspoon vanilla Cream butter and sugar. Add the beaten eggs. Beat well and flavor with vanilla. CAKAMEL PUDDING SAUCE 1 cup granulated sugar 1 cup hot water Melt the sugar in an iron saucepan and stir until it is a light brown color. Add boiling water and cook for two minutes. Pour into a bowl and set aside to cool. CUSTARD SAUCE 1 cup milk Y-2. cup sugar 2 yolks of eggs 1 teaspoon butter Boil ingredients in double boiler until creamy. Flavor to taste. EGG SAUCE Yz cup sugar Salt 1 egg Vanilla Beat egg, add sugar by degrees, then pinch of salt, and va- nilla. PLUM PUDDING SAUCE 4 tablespoons flour 4 tablespoons butter 1 quart water 1 teaspoon vanilla 54 teaspoon nutmeg 1 teaspoon lemon 1 cup sugar *4 teaspoon salt Melt butter in saucepan, stir in flour, add warm water, cook until smooth, then add other ingredients. PUDDING SAUCES 65 HARD SAUCE 2 eggs 1 cup sugar y 2 cup butter Vanilla Cream butter and sugar, add well beaten eggs. . Flavor. LEMON SAUCE 1 pint boiling water 2 tablespoons butter 1 cup sugar 1 lemon 2 tablespoons cornstarch Blend sugar and cornstarch, pour over boiling water and cook twenty minutes. Add butter and lemon juice and remove from stove. ORANGE SAUCE YI cup sugar 2 tablespoons flour 2 tablespoons butter 1 orange 2 cups water Pinch salt Melt butter in saucepan, stir in flour, add warm water, juice and rind of orange, and salt. SILVER SAUCE Y$ cup butter y 2 teaspoon boiling water y 2 cup sugar y 2 teaspoon vanilla 2 eggs (whites) Cream butter and sugar. Beat in stiffly whipped whites. Add water and flavoring. Let stand before serving. GOLDEN SAUCE Use recipe for Silver Sauce, adding yolks of eggs. STRAWBERRY SAUCE Use recipe for Silver Sauce, omitting eggs and adding one- half cup of crushed strawberries. VANILLA SAUCE 2 tablespoons flour 2 tablespoons butter 3 cups water 1 teaspoon vanilla y 2 cup sugar Pinch of salt Melt butter in saucepan, then stir in flour, add the water, warm preferred, vanilla and salt. CHAPTER X. PASTRY PASTRY DOUGH 1 cup flour Y-Z teaspoon salt /licup crisco Rub flour and crisco together, stir in enough cold \vacer to make medium stiff dough. Roll into piece large enough for crust, spread with crisco, fold once and roll again. Small left- over pieces may be used for pastry cases. PASTRY CASES Use pastry recipe. Turn individual tin patty-tins upside down on baking sheet, cover outside of tin with pastry rolled thin, bake. These cases may be kept for several days, and may be used in serving stewed protose, peas, corn, creamed oysters, fruit, etc. Makes an attractive dish. PIE CRUST NO. 1 2 cups flour 1 teaspoon salt 1 cup crisco Water 1 level teaspoon baking powder Add salt and baking powder to flour and sift. Chop flour and crisco together, then gradually add water enough to make stiff dough. Place on floured board, sprinkle over with flour, roll out and fold into three layers, roll again and repeat this process four times. An excellent crust. PIE CRUST NO. 2 1 cup flour 4 tablespoons crisco 1 teaspoon salt 3 tablespoons water Sift flour and salt, cut in crisco, using two knives, add wa- ter. Pie crust dough must be stiff. Roll on floured board and spread with crisco. To make a flaky pie crust, repeat this five or six times. CHAPTER XI. PIES APPLE PIE Tart apples 1 teaspoon cinnamon 1 cup sugar or Salt l /2 teaspoon nutmeg Line pan with Fie Crust No. 1 or No. 2. Put in layer of thinly sliced apples, sprinkle with sugar into which spice has been mixed, and also a tablespoonful of flour if apples are juicy, dot with bits of butter. Repeat these layers until pan is full, cover with top crust, prick with fork, brush over with water cr milk and bake in moderate oven. CHOCOLATE PIE 1 pint milk 3 scant tablespoons- chocolate 2 egg yolks 1 tablespoon cornstarch 1 cup sugar Butter size of walnut Bake crust first. Put milk into double boiler, let come to a boil. Mix well the other ingredients and add to the boiling milk. Put into baked crust. Beat whites of eggs with one ta- blespoon sugar, spread on top and brown. CRUSTLESS CUSTARD PIE 2 tablespoons flour 1 quart milk 4 tablespoons sugar Vanilla 3 eggs, well beaten Salt Mix eggs, sugar, flour and salt together. Add milk slowly, beating constantly, flavor, pour into large buttered pie pan. Bake in moderate oven until custard sets. 68 MODERN MEATLESS COOK BOOK CUSTARD PEE 3 whole eggs or yolks of b % teaspoon salt 3 heaping tablespoons 1^ cup rich milk (cold) granulated sugar Nutmeg or extract 1 tablespoon melted butter Beat eggs and sugar in a bowl until well mixed, add butter, salt and beat again, then milk and pour into deep pie plate, lined with pastry. Dust the top with nutmeg and bake in a moderate oven until custard sets. This is a good way to use up yolks after making white cake, and is even better than the whole egg. A little cream is also bet- ter than butter. EGGLESS PUMPKIN PIE 1 cup cooked pumpkin 1 cup brown sugar 2 cups cream or milk ('if 1 teaspoon ginger milk add butter) Pinch of salt 1 teaspoon flour Cinnamon, nutmeg Mix dry ingredients, add to pumpkin and milk. Sprinkle cinnamon and nutmeg over pie and bake in a moderate oven. Some like two teaspoons of molasses and white sugar and one teaspoon baking powder added to this. LEMON PIE NO. 1 .4 eggs Juice of \ l / 2 lemons 1 cup sugar Grated rind of lemons Beat yolks of eggs well, add sugar, lemon juice and rind, put into double boiler and cook until a thick cream, beat into this the very stiff whites, pour into already baked pie-crust and place in hot oven to brown. LEMON PIE NO. 2 1 cup sugar 2 eggs 1 cup cold water Butter size of small egg 1 tablespoon cornstarch Juice of lemon 1 slightly rounded table- spoon flour Blend sugar, yolks of eggs, flour and cornstarch. add water, butter and greated rind of lemon. Cook in saucepan until mix- ture thickens, stirring constantly. Turn into a baked pie-crust, cover with a meringue made of the whites of eggs and one table- spoon sugar, cover pie and brown. PIES 69 LEMON PIE NO. 3 1 slice of bread l^in. thick 3 yolks of eggs V/2 cups boiling water 2 or 3 whites 1;H> cups sugar Butter size of egg \Yz lemons Pour boiling water over bread, add sugar, beaten yolks, juice and grated rind of lemon, melted butter. Bake in uncooked crust, cover with meringue made from beaten whites to which three level tablespoons of sugar have been added. Brown in oven. LEMON PIE NO. 4 3 eggs 5 tablespoons water 4 tablespoons sugar Salt 1 lemon To well beaten yolks add water, sugar, salt, juice and rind of one lemon. Put into double boiler and cook until mixture thickens. Beat whites of eggs until stiff, add four tablespoons sugar, one at a time and fold into custard. Pour into baked crust. Bake until custard puffs up. MINCE MEAT, VEGETARIAN 3 pints sour apples 3 cups raisins 3 Pints green tomatoes y 2 teaspoon each of cloves, (peeled and water mace and allspice pressed out) 2 teaspoons salt 4 cups brown sugar 2 teaspoons cinnamon 1 pint boiled cider Juice of 1 lemon or 1 cup vinegar Grind or chop apples and tomatoes. Mix all together and cook slowly three hours. Seal in glass jars for winter use. In making the pie, before putting on top crust, dot with pieces of butter. This takes the place of the suet in the old-fashioned mince meat. 70 MODERN MEATLESS COOK BOOK PINEAPPLE PIE 1 cup sugar 1 can pineapple 3 eggs 1 tablespoon cornstarch l /z cup butter 1 cup sweet cream Make pie crust. Beat butter, sugar and yolks of eggs to a cream, add pineapple (minced). Dissolve cornstarch in cream and add to mixture, mix thoroughly. Beat whites of eggs very stiff, fold in lightly. Fill crust, bake in moderate oven. Serve cold. If desired, both yolks and whites of eggs may be beaten in with pineapple and pie baked with two crusts. RHUBARB PIE \ l / 2 cups rhubarb 1 egg y$ cup sugar 1 tablespoon flour Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts. SQUASH OR PUMPKIN PIE 3 cups squash 2 cups brown sugar YI cup molasses 1 teaspoon each of cinnamon, 2 eggs ginger, cloves 2 cups milk Make pie crust. Mix ingredients together, place in crust and bake in moderate oven about half an hour. CHAPTER XII. PRUNES JUST A WORD ABOUT PRUNES The right prunes cooked right are delicious. They are more than fruit ; they make the best breakfast food in the world. Santa Clara Valley residents, of all communities, have absolute- ly the best deciduous green fruits, berries and melons at their command; yet a large proportion eat prunes with cream every morning in the year. In pies, cakes, souffles, and fifty other ways, primes make a tooth-some article of diet. A cook book from Santa Clara Valley would be incomplete without a prune department. BABY'S EVENING MEAL Press through a sieve six or eight prunes with juice. Add to pulp a couple of tablespoons of cream. Serve with a slice of toasted whole wheat bread or unsweetened graham or other wafer and a glass of milk. BAKED PRUNE DUMPLINGS 2 cups sifted flour Walnuts 2 tablespoons crisco Water to mix % teaspoon salt Stewed prunes 2 teaspoons baking powder Make paste, roll out, and cut in five-inch squares, one-fourth inch thick. Pit prunes, stuff with half walnuts. Place six in each square of paste. Sprinkle with sugar, dot with butter. Pinch squares together, brush with white of egg and cover with granulated sugar. Bake in mod- erate oven. Serve with cream or hot sauce. 72 MODERN MEATLESS COOK BOOK BAKED PRUNES Cover a quart of prunes with boiling water and bring to a boil quickly in a covered kettle. Boil steadily for twenty min- utes. Then remove cover and simmer till about one-half cup of liquid is left. Add lemon juice to flavor and simmer a little longer. Turn the contents of the kettle on a large granite pie plate ; it should hold the prunes in one compact layer ; cover with another plate and bake in a moderate oven until nearly all the juice has disappeared. Turn each prune with the tine of a fork and return uncovered to a slow oven, if too hot the door may be left open. Allow to remain a few minutes until they are glossy but not dry. The prunes should be rather firm when done but not hard, care being taken not to blister them. Put away in a covered dish and serve with cream or crisp walnuts. EDEN VALE PRUNE WHIP 1 pint stewed prunes 6 egg whites Ys pint thick cream Raspberry or loganberry jelly Drain prunes thoroughly, pit them and rub through col- ander; avoid rubbing the skins through as much as possible. Beat the whites of eggs to a stiff froth; then by degrees beat this into sifted prunes. If not sweet enough to suit taste, add a tablespoon of sugar. The delicacy of this dish depends large- ly upon the thoroughness with which the ingredients are beat- en together. When well beaten, pour into glass dish. Whip cream and spread evenly over top of pudding. Then fleck the whipped cream with bits of jelly. Serve with cream or if pre- ferred with a custard made from the yolks of six eggs. PRUNE BREAD 1^2 cups white flour 1^4 cup s thick sour milk l^a cups fine graham flour ^ cup molasses 2 rounding tablespoons white 1 teaspoon soda, a trifle more or brown sugar than level 1 level tablespoon salt 1 heaping cup stewed prunes Remove pits from prunes and cut them up in the cup with a knife. Mix them thoroughly into the milk, soda and mo- lasses. Add dry ingredients, which have been mixed together; beat well. Bake in two or three round loaves in moderate oven about forty minutes, watching carefully towards the last as it burns easily. The bread is improved by baking in small heavy earthenware pudding dishes or in small steel skillets. PRUNES 73 PRUNE LAYER CAKE 2 cups sugar 1 teaspoon baking powder YZ cup butter 1 teaspoon powdered mace 3 eggs 1 cup chopped walnuts % cup sweet milk 1 cup steamed prunes Cream butter and sugar, add eggs, milk, flour previously sifted with baking powder and mace. Line cake pan with but- tered paper, fill in a layer of cake batter, spread a layer of chopped prunes over this, then a layer of nuts. Repeat until pan is two-thirds full. Bake in a steady, but not quick, oven. PRUNE PUDDING NO. 1 3 tablespoons sugar 1. teaspoon soda 2 tablespoons butter \Y* cups chopped prunes 1 egg Salt 1 large cup buttermilk Nutmeg l^ cups flour Cream butter and sugar, stir in egg, add buttermilk, soda dissolved in a little warm water, chopped prunes, flour, salt, nutmeg. Fill baking powder cans two-thirds full, steam three hours. Serve with vanilla sauce. PRUNE PUDDING NO. 2 Crumbled bread Butter Chopped stewed prunes 1 cup chopped walnuts Put a layer of broken bread into a baking-dish, then a lay- er of chopped prunes and bits of butter, repeat till you have quantity desired. Pour prune juice over pudding and add chopped walnuts as final layer. Bake twenty minutes in mod- erate oven. Serve with hard sauce. PRUNE PUDDING NO. 3 1 quart stewed prunes 4: tablespoons sugar 4: eggs Beat whites of eggs very stiff, add the sugar gradually, then the prunes, pitted and chopped. Turn into buttered dish and bake fifteen minutes. Serve with cream. 74 MODERN MEATLESS COOK BOOK PRUNE SOUFFLE 1 cup stewed prunes y 2 cup sugar 3 eggs (whites) Remove pits from prunes and chop fine. Add whites of eggs and sugar beaten to a stiff froth. Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven. Serve with whipped cream. STEWED PRUNES NO. 1 Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak ; for al- though the fruit is sweet enough, experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit. After soaking, the fruit will assume its full size, and is ready to be "simmered" on back of stove. Do not "boil" prunes, that is what "spoils" prunes. Simmer only. Keep lid on. Shake gently, do not stir. When tender are ready for table. Serve cold. Added just be- fore simmering, a little sliced lemon or orange gives a rich col- or and flavor to syrup. STEWED PRUNES NO. 2 Wash prunes, cover with hot water, let stand until water is cool, drain, cover two inches above top of prunes with hot water, bring quickly to a boil. Set on back of stove and sim- mer till water is boiled down about one-half. When soft, add a little sugar. Some prunes require no sugar cooked in this way. STEAMED PRUNES Steam until the fruit is swollen to its original size and is tender. Sprinkle with powdered sugar and squeeze lemon juice over them. STUFFED PRUNE PEE Two cups flour, three tablespoons crisco, one-half teaspoon salt, enough ice or cold water to mix so there are dry flour flakes left in bowl. Cover pie tin with crust. Fill with cooked prunes, pitted and stuffed with nut meats ; cover with prune juice ; dash of cinnamon if desired. Bake and then cover with meringue made of white of two eggs beaten stiff, add three tablespoons sugar; brown in oven. Delicious with whipped cream instead of meringue. PRUNES 75 STUFFED PRUNES Wash choice prunes several times in boiling water. Steam half an hour or until pliable. Remove pits with the point of a sharp paring knife. Stuff with walnut kernels and roll in pow- dered sugar. Stuffed prunes are more delicious when eaten the same day as the walnuts soon lose their crispness, owing to the moisture of the prunes. CHAPTER XIII. MISCELLANEOUS DESSERTS APPLE CRISP 8 apples 5 level tablespoons butter l /2 cup water 1 cup sugar 1 teaspoon cinnamon ^cup flour Slice apples and place in baking dish. Mix sugar, flour, cinnamon, butter and sprinkle on top of apples. Pour water over all and bake. APPLE AND QUINCE SAUCE Peel and slice two quince and cook while paring apples. Pare and slice about twelve apples that will cook quickly and put in with quince. Heat thoroughly on fire, put into fireless cooker for three hours. Remove from cooker, sweeten, heat again, replace in cooker, cook for two hours. Before serving put through colander. BAKED APPLES NO. 1 12 green apples J 4 cup butter 1 cup sugar Pinch salt y 2 cup flour Water Wash apples, core with corer. Cream flour, sugar and but- ter, fill centers. Bake in moderate oven until done, usually about one-half hour. BAKED APPLES NO. 2 12 apples Cinnamon y cup sugar Water Peel and core apples, place in pan with one teaspoon of sugar in center of each, sprinkle lightly with cinnamon. Bake in moderate oven. When done, place in bottom of pan one- half cup sugar and al^out half cup water. Replace in slow oven, simmer ten or fifteen minutes. Early apples cannot be baked in this way as they go to pieces. Winter apples are best. MISCELLANEOUS DESSERTS 77 BAKED PEARS 12 pears 54 cup water % cup sugar Stick of cinnamon Wash ripe pears, core with corer, fill center with sugar, pack in baking pan on their sides, add water, place in hot oven. \Vhen almost done, add to juice remaining half cup of sugar and cinnamon stick, and if necessary, more water. Allow pears to simmer in this syrup in slow oven for about fifteen minutes to mellow them. Serve hot or cold. BAKED CUP CUSTARD 5 scant cups milk *4 teaspoon nutmeg 3 eggs Pinch of salt 6 dessert spoons sugar Beat eggs, add milk, sugar and nutmeg. Bake in sherbet cups placed in pan of hot water. BAKED BANANAS Beat two eggs and one cup of water together. Peel fruit, dip in egg, then in granola, repeat. Place in buttered pan. Bake twenty minutes in hot oven. Serve with Orange Sauce. BROWN BETTY 1 egg Sliced apples y 2 cup sugar Butter Bread crumbs Vanilla Cinnamon Place layers of sliced apple and bread crumbs in a baking dish, sprinkle each layer with sugar, cinnamon and bits of butter. Bake in medium oven one hour. Serve with the following sauce : Beat an egg, adding sugar by degress and beat well. Flavor with vanilla. Hard sauce may be used. CARAMEL CUSTARD 2 cups sugar 5 eggs 2^ cups milk Melt sugar over a slow fire in a skillet until brown. It re- quires constant stirring to prevent burning. Remove from fire and stir in milk. Put back on fire and let sugar dissolve thor- oughly. Beat eggs very light, pour in milk and dissolved sugai, stir well and pour into custard-cups. Place in pan of hot water and bake in slow oven until done. Be careful not to cook too long. 78 MODERN MEATLESS COOK BOOK CHARLOTTE RUSSE \ l /4 cup milk \ l /4 tablespoons granulated 5 tablespoons sugar gelatine 2 eggs '4 cup water J4 teaspoon salt 1 cup heavy cream \ l /2 teaspoons vanilla Scald the milk. Beat yolks of eggs slightly, add two tea- spoons sugar, salt, and pour over milk gradually, stirring con- stantly. Return to double boiler and cook, stirring constantly until mixture thickens slightly and a coating is formed on the spoon; then add the gelatine soaked in the cold water fifteen minutes. As soon as gelatine has dissolved, strain and set pan containing mixture in a pan of ice-cold water, stirring occasion- ally that mixture may not lump. As mixture thickens add the whites of eggs beaten stiff and the cream beaten stiff, mixed with three tablespoons sugar and the vanilla. Pour into molds and serve with sponge cake. l/^ cups strong coffee 1 tablespoon gelatine (gran- YZ cup milk ulated), soaked in a little l /2 cup sugar cold water 3 eggs Add to coffee, milk, sugar, egg yolks and gelatine. Cook ingredients in double boiler until mixture begins to thicken. Meantime, beat the egg whites very stiff and when the pudding is stiff stir it into them. Add one teaspoon vanilla and set away in a mould wet with cold water. Chill and serve with plain or whipped cream. Cereal coffee may be substituted but must be strong. DELIGHT DESSERT Make a cream sponge cake, bake in two layers, cover each layer with stiffly whipped cream, sprinkle with chopped wal- nuts and serve with chocolate syrup, made as follows: Mix to- gether one cup sugar, one-half cup water, four tablespoons chocolate, boil five minutes. MISCELLANEOUS DESSERTS 79 FRUIT SALAD AS DESSERT 1 envelope Knox's gelatine 2 bananas 3 cups boiling water Juice of 1 lemon 2 oranges Cream YZ cup walnuts Soak gelatine half hour in half cup cold water. Pour three cups boiling water over this and sweeten to taste. Let liquid cool. Add oranges, bananas, nuts cut into small pieces, then lemon juice. Serve with cream. LEMON CREAM 4 eggs \]/2 lemons 5 rounded tablespoons sugar y% teaspoon salt Separate yolks and whites, beat yolks until lemon color, add sugar, grated peel and juice of lemons, stir well. Boil in double boiler until it thickens. Take from the fire and cool, then pour it into the well beaten whites to which salt has been added be- fore beating, stirring well. Put in glass sherbet cups and serve cold. LEFT-OVER CAKE DESSERT. 1 quart milk Butter size of egg 3 eggs Sugar, salt, vanilla 1 heaping teaspoon corn- starch Toast pieces of left-over cake, put in dish, pour over it custard. Custard Heat milk in double boiler. Wet cornstarch with a little cold milk, put in eggs and sugar, beat together and stir into the hot milk. LEMON BANANAS 1 dozen bananas 3 lemons 1 cup sugar Slice bananas, put sugar and juice of lemons over them and let stand two hours before serving, turning over two or three times while standing. Orange juice may be added. 80 MODERN MEATLESS COOK BOOK MARMALADE MERINGUE Make rich pastry, roll not too thin, cut into squares or ob- longs and bake. Spread with orange marmalade (or other fruit). Cover with meringue made by adding a quarter cup sugar to stiffly beaten white of one egg, salt. Put in oven and brown slightly. MINUTE TAPIOCA \y 2 pints milk 3 eggs 1 cup minute tapioca 1 tablespoon butter 1 cup sugar Salt, vanilla, lemon Put the tapioca and milk into a double boiler and cook fif- teen minutes, add sugar, butter, flavoring and a pinch of salt and cook five minutes longer, then add beaten yolks of eggs. Re- move from stove and stir in the beaten whites. Pour into dish and serve with cream. ORANGE CUSTARD 1 level tablespoon cornstarch 1 teaspoon vanilla 4 oranges 1 heaping cup sugar 1 quart of milk 4 eggs Mix cornstarch with a little milk, beat yolks of two eggs and two whole eggs and add to cornstarch, then milk, sugar and vanilla. Cook in double boiler until it thickens. Cut four or- anges into small pieces in dish in which custard is to be served and sprinkle about half a cup of sugar over them and let stand. Just before serving, pour the custard over the oranges. Beat the whites of two eggs stiff, add a little sugar and drop in spoon- fuls over top of pudding. Serves ten. PEACH CUPS 1 pint milk 1 tablespoon melted butter 3 cups flour 2 heaping teaspoons baking Y-2. teaspoon salt powder 2 eggs Fruit Beat eggs, add milk, salt, flour and beat thoroughly, then mix in butter and baking powder. Put a little into each baking cup, then a layer of fruit, cover with more batter and set cups in a pan half filled with boiling water. Bake twenty minutes in quick oven. Serve with cream or soft sauce. Glass sherbet cups may be used. MISCELLANEOUS DESSERTS 81 PEACH ICE CREAM 1 quart milk 1 cup sugar 4 eggs Scald the milk. Beat the eggs and add sugar. Mix together and pour into scalded milk. Cook very slowly, stirring until it thickens a little; set to cool. Cut up six peaches fine and cover with a cup of sugar. Add one pint whipping cream to peaches and then add this to cooked mixture. Freeze. PEACH MELBA 2 eggs 2^ tablespoons boiling y 2 cup sugar water Y-Z cup flour Vanilla Y$ teaspoon baking powder Peaches, canned or fresh Beat yolks and sugar, add water, baking powder, flour and whites of eggs. Pour into greased pan and cover dough with fruit. Bake from a half to three-quarters of an hour. Serve with whipped cream. PINEAPPLE FLIP 1 can minced pineapple 1 tablespoon cornstarch 2 cups water Small lump butter V/2 cups sugar Yolks 2 eggs Mix together above ingredients and cook in double-boiler. As soon as it thickens, pour into a deep dish and spread the beat- en whites of eggs over top, brown slightly. Serve very cold. PINEAPPLE FLUFF 1 tablespoon gelatine 1 cup sugar 1 cup cold water 1 cup pineapple 1 cup boiling water 1 pint cream Soak gelatine in cold water, dissolve in boiling water, add sugar and pineapple. Turn mixture into cream which has been well whipped. Mould and serve with soft custard. PINEAPPLE TAPIOCA 2 tablespoons minute tapioca 1 cup grated pineapple 1 cup water 1 tablespoon sugar Cook in double-boiler tapioca, water, pineapple, sugar and salt twenty minutes or until top is clear. Serve hot or cold, with or without cream. Mould if desired. 82 MODERN MEATLESS COOK BOOK STRAWBERRY SHORT CAKE 2 cups flour 1 cup butter and crisco 3 level teaspoons baking mixed powder 1 egg j-4 teaspoon salt 1 tablespoon sugar Milk Work shortening into the flour, add baking powder, salt, break egg into flour, add enough milk to make a thick batter, stir well. Bake in shallow pan about twenty minutes. When done, remove from pan, split and spread with butter. Cover with the berries, which have been crushed and sweetened. Serve at once. STRAWBERRY DESSERT 1 quart strawberries 1 cup water 1 cup sugar 1 lemon l /2. box gelatine Whites 4 eggs Mash the berries and stir in one-half cup sugar, cover the gelatine with a gill of water and let stand one hour. Make a syrup of one-half cup sugar and one cup water, simmer slowly twenty minutes. Strain the berries, pour boiling syrup over gel- atine, return to the fire and stir until dissolved. Remove, add berry juice and lemon juice. Set aside until mixture begins to cool, beat ten minutes, add gradually as it thickens the well beat- en whites and beat until quite stiff. CHAPTER XIV. COOKIES, DOUGHNUTS and WAFERS DROP COOKIES 4 tablespoons butter ^2 teaspoon salt 1 cup sugar y^ cup chopped raisins or 4 tablespoons sweet milk walnuts 2 eggs, beaten 1 teaspoon vanilla 2 cups flour, well rounded Little nutmeg 2 teaspoons baking powder Cream butter and sugar, add eggs, then flour, into which salt and baking powder have been put, then nutmeg, raisins and flavoring. Stir until thoroughly mixed. Drop from teaspoon on buttered tins, leaving a space between each cookie. Bake in moderate oven. FRUIT COOKIES NO. 1 2 egg 1 cup currants 1 cup brown sugar 1 teaspoon each of soda, salt % cup butter and cinnamon J/2 cup hot water y$ teaspoon cloves 1 cup raisins }/ 2 teaspoon nutmeg Mix the whole with enough flour to roll or drop. Bake in moderate oven. FRUIT COOKIES NO. 2 l /2 cup butter l / 2 teaspoon cinnamon 1 cup sugar ^ cup chopped walnuts 2 eggs j4 cup chopped raisins l /2 teaspoon soda % cup chopped currants 3 tablespoons hot water 1% white flour % teaspoon salt Cream butter and sugar, add eggs well beaten, soda dis- solved in water and one-half the flour with salt and cinnamon. Then add fruit and the rest of the flour. Drop on greased pan and bake in a moderate oven fifteen or twentv minutes. 84 MODERN MEATLESS COOK BOOK GRAHAM COOKIES 3 cups Graham flour 4 tablespoons milk 1 cup sugar 1 teaspoon soda (scant) 1 cup butter 1 teaspoon nutmeg 2 eggs well beaten Salt Cream butter and sugar. Add beaten eggs and milk, then dry ingredients, previously sifted. Roll thin, cut and bake in moderate oven. GINGER COOKIES 1 egg 1 teaspoon ginger 1 cup brown sugar 1 teaspoon soda, dissolved in 1 cup molasses 3 tablespoons hot water 1 cup butter or crisco Flour Mix the whole with enough flour to roll out nicely. Bake in moderate oven. HONEY DROP COOKIES y* cup butter 3 tablespoons lemon juice y 2 cup sugar 3y 2 cups flour 1 cup honey 1 teaspoon soda 2 eggs beaten separately Rind of lemon (yellow part only) Cream sugar and butter, add honey, beaten yolks and flour to which soda has been added, then juice, rind of lemon and beat- en whites. Mix, roll thin, cut and bake in moderate oven. OATMEAL COOKIES 1 cup sugar 2 cups oatmeal 2 e gg s 1 CU P raisins 1 cup butter 1 teaspoon soda 5 tablespoons sour milk Salt 2 cups flour Beat eggs, add sugar and beat again, then add melted short- ening and milk in which soda has been dissolved, salt. Mix well, add flour, oatmeal, chopped raisins well floured. Drop from a teaspoon on a well buttered tin. Bake in moderate oven. COOKIES, DOUGHNUTS AND WAFERS 85 FINOCHIE WAFERS 1 cup brown sugar 4 tablespoons flour 3 eggs 1 cup chopped walnuts l /4 teaspoon baking powder Pinch salt Beat eggs, add sugar, then dry ingredients and nuts. Must be dropped on greased enamel pan allowing room for spreading. Bake until a delicate brown. ROLLED OATS COOKIES NO. 1 1 cup sugar 1 teaspoon nutmeg 1 cup butter 2 l / 2 cups rolled oats 4 tablespoons milk 2*4 cups flour 2 eggs well beaten Salt 1 scant teaspoon soda Mix sugar, butter, eggs, milk, nutmeg and soda dissolved in a little hot water, salt, then flour and rolled oats. Roll thin, cut and bake in moderate oven. ROLLED OATS COOKIES NO. 2 1 cup Golden "C" sugar l /> cup seedless raisins l / 2 cup Wesson or Primrose l / 2 cup chopped nuts oil 1 teaspoon cinnamon 2 eggs l / 2 teaspoon soda (dissolved 2 cups rolled oats in a little hot water) 2 cups flour Mix sugar, oil, beaten eggs, add flour alternately with dis- solved soda, then add nuts, raisins and cinnamon. After mix- ing, let dough stand about an hour, then drop from teaspoon on a well buttered tin. Bake in moderate oven. ROLLED OATS COOKIES NO. 3 1 cup sugar 1 teaspoon salt Y^ cup crisco 1 teaspoon cinnamon 1 cup chopped raisins T level teaspoon soda 2 eggs 2 cups rolled oats 2 level cups flour Cream sugar and crisco. Add eggs after beating well, then raisins. Sift flour, salt, cinnamon and soda together, add slow- ly to mixture. Stir in rolled oats. This makes a very stiff mix- ture. Take out by teaspoonfuls and roll in palm of hand. Bake in moderate oven. Sufficient to make sixty-five. $6 MODERN MEATLESS COOK BOOK * ROLLED OATS COOKIES NO. 4 Y^ cup butter or crisco 1 scant cup chopped raisins 1 cup sugar 1 teaspoon cinnamon 2 well beaten eggs 1 teaspoon salt 2 cups flour 24 teaspoon soda 2 cups rolled oats Cream butter and sugar, add eggs ; mix dry ingredients to- gether and combine with first mixture ; add raisins and drop on buttered pan. Bake in slow oven. ROLLED OATS COOKIES NO. 5 2 cups rolled oats 1 cup sugar 1 cup flour 1 cup chopped walnuts l / 2 cup butter y 2 teaspoon baking powder legg Cream butter, add sugar, then well beaten eggs. Mix in flour, rolled oats and baking powder, lastly nuts. Drop on greased pan and bake about fifteen minutes. SOUR CREAM COOKIES 2 /T, cup shortening 1 scant teaspoon soda 1 cup sugar Flour enough to mix 1 egg Salt 1 cup thick sour cream Do not mix too stiff. Before baking rub lightly with the unbeaten white of an egg and sprinkle with sugar. WALNUT COOKIES 1 cup chopped walnuts y 2 teaspoon each of ginger, 1 cup molasses cloves and salt 1/3 cup melted butter 1 teaspoon soda 1 egg well beaten 3J/2 cups Hour 1 tea