PROGRESS MEATLESS COOKBOOK Ixll THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES THE PROGRESS MEATLESS COOK BOOK AND VALUABLE RECIPES AND SUGGESTIONS FOR CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK AND ALL KINDS OF HELPS FOR THE HOUSEHOLD PUBLISHED BY THE NEW LITERATURE PUBLISHING CO. LOS ANGELES, CALIFORNIA COPTRIGHT. 1911 BT LOTTA M. LAKE THB HICKS-JODD Co. Printers & Binders San Francisco, Gal. CONTENTS PAGE Preface 7 Suggestions for Starting the Day 9 Weights and Measures 15 Yeast 17 Helps About Breads 19 Biscuits 26 Griddle Cakes 29 Cereals and Breakfast Dishes 32 Eggs 34 Cheese Dishes 40 Sandwiches 45 Soups 47 Vegetables 53 Asparagus 53 Beans 54 Brussels Sprouts 57 Cabbage 57 Carrots 58 Cauliflower 59 Corn 59 Cucumbers 60 Eggplant 60 Spinach 61 Macaroni 62 Onions 67 Potatoes 69 Protose 73 Parsnips 73 Green Peas 74 Peppers 74 Boiled Rice 75 3 4 CONTENTS PAGE Squash 76 Tomatoes 76 Turnips 78 Mushrooms 79 Nut Recipes 63 To Blanch Nuts 63 Salted Almonds 63 Chestnuts 64 Nut Roasts 65 Peanut Butter 66 Sauces, Relishes, etc 81 Salad Combinations 84 Fruit Salads 90 Fritters 93 Pies 94 Puddings 103 Pudding Sauces 110 About Milk 113 Cream and Whipped Cream 114 Fruits 119 Doughnuts 123 Baking Cakes 124 Cakes 126 Cake Fillings 135 Icings 138 Cookies 142 Chilled Dishes 145 Ice Cream Sauces 148 Punches 150 Cold Beverages 153 Hot Beverages 158 Candies and Sweets 160 Jellies and Preserves 166 Canning in Jars 174 Canning Vegetables 176 Chutney, Catsup and Pickles 177 Wines, Flavorings and Vinegars 182 CONTENTS 5 PAOK Personal Comforts and Things Good to Know 185 Bathroom and Toilet 189 The Hair 192 Gloves, Parasols, etc 194 Shoes and Rubbers 196 Hats, Feathers, Ribbons and Laces 199 Removing Stains 211 Furs 217 Disinfectants, Scents, etc 219 Pests of Various Kinds 222 Flowers, Plants and Green Things 225 Bottles, Glass, Mirrors, etc 230 Coal, Stoves and Furnaces 237 Cleaning Metals, etc 242 Cleaning Bric-a-Brac 247 Cleaning Compounds 248 PREFACE THIS BOOK is gotten up to meet the wants of young- housekeepers who wish to use plain practical methods of keeping house in such manner that they do not spend all or even one-half their days in the kitchen ; who wish to manage their household so sensibly that the feeling of drudgery is removed, and they can be "chief cook and bottle washer" if necessary, yet meet with a smile the husband coming for meals. And for the "tired out" housekeeper who spends so much time planning and executing the family cooking and the serving of varied and elaborate meals, that she has no time to devote to the so-called recreations of life, fre- quently feeling obliged to give up everything to prevent a "complete nervous breakdown." If your children hear constant talk regarding food and its preparation, unless they learn better later on, they will most likely consider eating the chief thing in life. While every one must eat, let each one endeavor to make the preparation and the partaking of the daily meals a pleasure to the cook, and the manager of the cook. For unless a house is run on one or two "flat wheels" (as the streetcar men express it), there must be a manager. This book is also a plea for "the simple life" in a sensible way. We are independent beings, and we must decide our course for ourselves. If any of these things appeal to your thinking selves, use and enjoy them. If not, just 7 8 PREFACE ignore them, but, do not dictate as to the right or wrong of your neighbor's using them. You remember Epictetus said "Does a man bathe quickly? do not say that he bathes badly, but that he bathes quickly. For unless you perfectly understand the principle from which he acts, how do you know whether he is acting wrong." The aim in this book is not to present an immense variety of recipes, but a number of good, plain, wholesome dishes ; with directions for using and not wasting ingredients. The housekeeper need not be what is termed "stingy," but it is criminal to waste, and statistics prove that no other nation is so prodigal as the American. So let the women, the rulers of the house, see to it that they are doing their part in benefiting mankind. "Charity begins at home." Attend to yours. SUGGESTIONS FOR STARTING THE DAY You will find, by sometimes pleasant experience (some- times the reverse) that rising before 6.30 o'clock summer mornings, and before 7 in winter, is conducive to a smooth day. Of course, this is under ordinary conditions and environments. You have time to "do" your hair and don a neat shirt waist or dressing jacket and skirt. If a plain tulle veil to match the hair in color is fastened lightly over the head, it does not look unsightly, and may be removed before luncheon, a curl or puff (as the style may be) added, if desired, and the hair found dressed for the day. It is also surprising how such a filmy, almost un- seen, cover prevents dust entering the hair. While breakfast is cooking, a carpet sweeper can be run over rugs in the downstairs rooms; the hardwood floors wiped with a "dustless duster" (which absorbs the dust and polishes at the same time), or with a dust cloth two feet square made by stitching old stockings together. After breakfast, a few moments will suffice for the dust- ing of furniture and bric-a-brac, and the first floor is cleaned for the day. Dusters should be frequently shaken out-of-doors while dusting. After the breakfast work is done, the upstairs can be ar- ranged and dusted. All bath-rooms, wash bowls and toilets should then be 9 10 PROGRESS MEATLESS COOK BOOK left in absolute cleanliness, and hardwood stairs wiped with a dust cloth if necessary In some houses, twice a week is sufficient to clean stairs and bathroom floors, and once in four weeks for cleaning windows. If the work in a house is attended to regularly, there is never any need for the old fashioned "House Cleaning." Whenever rugs and draperies need cleaning, have them cleaned immediately. THE KITCHEN SINK If it is convenient, by all means have a row of brass hooks over the sink, on which to hang the following articles, viz : A small three-cornered piece of zinc, each corner differ- ing in shape, to use in cleaning corners of pans, etc. Have a hole in one corner to hang by. A small stiff bristled brush for cleaning vegetables, with a screw-eye in one end to hang by. A wire dish for holding laundry and toilet soap, and an- other for sapolio and a small piece of flannel (or cotton cloth). A perforated dish into which to empty coffee grounds, etc., to prevent stoppage of the sink drain. A wire soap shaker to hold scraps of soap. An ordinary granite water dipper. A medium size sauce pan also utilized for dipping. Do not omit a wire dish cloth. A long wire with bristles on one end for cleaning bottles. A medium size scrubbing brush with pointed ends for cleaning the sink with Dutch Cleanser. A granite dish pan should hang or be placed near the sink, also a granite basin in which to wash vegetables. PROGRESS MEATLESS COOK BOOK 11 A sink should have boiling water poured in it each day, and if signs of stoppage occur, throw in a handful of copperas and usually the water poured in during the day will dissolve the copperas slowly and clean the pipes. On a shelf near the sink it is well to keep a can of Dutch Cleanser, a package of borax, if the water is "hard," and a package of pearline or similar powder. THE KITCHEN FLOOR The best linoleum is the most satisfactory and lasting cover for kitchen, pantry and back hall floors. It cleans beautifully with a scrub brush and naphtha soap, rinsing and wiping dry. Ordinarily, once a week is sufficient for scrubbing the kitchen, but the floor should be wiped or carefully mopped with a small mop at least every other day or oftener, if necessary. For spots and stains difficult to remove from linoleum, Dutch Cleanser is almost a certain remedy. THE KITCHEN TABLE If possible, have what is termed a combination table, and have a tinner cover the top with zinc. On this all hot dishes may be set with no ill results, and it is most easy to clean. If you can enjoy the luxury of a kitchen cabinet, select one with a tall cupboard on top, as that uses space otherwise wasted. If not already zinc covered, have it done. The cost is small, and the comfort and time sav- ing enormous. In the upper drawers in the combination table, you can keep whatever articles you wish. But somewhere, manage to keep a bunch of papers, for their 12 PROGRESS MEATLESS COOK BOOK use is manifold. When gathering the dishes preparatory to washing them, always crush several pieces of paper and wipe out grease ; wipe off the table with paper when grease has been spilled ; and wipe off the stove with paper. All this is a great aid to greater comfort in wash- ing these things. THE GARBAGE In some cities a garbage collector calls on certairi days, and a convenient way is to keep an old coal hod indoors (so as not to attract flies) with a newspaper in it, into which to empty garbage as it accumulates during the day. This can be easily emptied into an outside garbage can each night. These matters must be governed by existing conditions. AROUND THE KITCHEN STOVE Brass hooks are convenient for holding the following, viz : Dust pan, soft brush, and old whisk broom. Asbestos plates or old shallow baking pans to invert under kettles to prevent burning. Cover squares of old shoe leather with ticking or any material suitable for holders, leaving a space about three inches not sewed in one edge of cover through which to slip leather when cover is washed. Sew a brass ring to one corner to hang by. Hem a square of ticking and attach a brass ring to hang by, to use in handling hot dishes about the stove. A turkey wing is most handy to brush under low furni- ture. PROGRESS MEATLESS COOK BOOK 13 Provide a place for drying dish-cloths and towels. For drying glass and silver, make towels of linen, to do away with lint. But nothing seems so satisfactory for drying china, as the soft towels made from flour and sugar bags, the one hundred pound size. Knitted dish cloths of fine twine can now be purchased in any linen department for a few cents. They are dur- able and just right to handle. By all means have a nickle tea kettle. OTHER HELPS Have a small dish in refrigerator or other cool place, into which to drop egg shells which are washed before break- ing eggs for cooking, and save for settling coffee. A good can opener and cork screw. A good, not too heavy broom, and an old one. Save all worn out flannels and soft cotton underwear for cleaning purposes. Pieces of medium grade sandpaper tacked over a strip of board 4x10 inches, similar to a razor sharpener, is fine for whetting knives. Always keep a pair of clean shears convenient for cutting orange and lemon peel, certain vegetables, etc. A rubber window dryer, used on or off the handle. Get a good Fireless Cooker. And a steam cooker, if you can a copper one, or it will rust out, and get it with two doors. Three or four empty pound baking powder cans, with covers. A light weight mop. Good scrub brush. 14 PROGRESS MEATLESS COOK BOOK Wire basket to keep vegetables from burning to bottom of kettle. Buy a good clock. COOKING UTENSILS A word to the wise : have plenty and proper dishes for cooking, and if you cannot purchase both dishes and bric- a-brac, by all means leave out the bric-a-brac. Have a good food chopper for grinding nuts, cheese, bread, herbs, etc., etc. A wooden chopping bowl and sharp chopping knife. A nutmeg grater, also a large grater having different size punctures. Quart measure with other divisions marked. Measuring cup. Small sharp vegetable knife. Large sharp bread knife. Two steel knives and forks. A long doughnut fork and doughnut cutter. A cooky cutter. Lemon reamer. Egg-beater. One draining, two mixing, two table, one dessert, three teaspoons. Pancake turner. Steamed pudding dish. Bread pans. Large baking pans. Perforated pie tins. Patent cake tins. Six granite cups to hold left-overs, etc. PROGRESS MEATLESS COOK BOOK 15 Granite saucers and different sized round basins. Double boiler. Small steamer and kettle to fit. Funnel. Three different sized stew pans, granite. Three different sized sheet iron frying pans. A granite colander. Three sizes, wire strainers. Moulding board and glass rolling pin. Flour sieve. WEIGHTS AND MEASURES For convenience in using, measurements in this book are given in both cups and pints. Have a measuring cup and no difficulty will be ex- perienced. 2 cupfuls butter= 1 pound= 1 pint 4 cupfuls flour= 1 pound 1 quart 2 cupfuls sugars 1 pound 1 pint 2 l /2 cupfuls powdered sugar^l pound= 1 pint 1 cupful bread crumbs 4 ounces 1 cupful grated cheese } pound % cupful macaroni^ ^4 pound 1 cupful nut meats ^ pound 1 cupful dates= % pound 1/4 cupful dates= 4 tablespoonfuls 1/3 cupful dates= 6 tablespoonsfuls 2 cupfuls milk or water= 1 pound 10 eggs 1 pound 16 PROGRESS MEATLESS COOK BOOK READ THIS Granulated sugar is used almost universally. Soda may be dissolved in either hot or cold water. When mixing, add ingredients in order given. Butter is softened, not melted, by placing on small tin in oven. Flour is never used without being sifted, and measure- ments given mean after sifting. All measurements given are even or level. MEMORANDA MEMORANDA YEAST A yeast cake may be kept fresh for a week by burying it in the flour. A liberal pinch of soda dissolved in a little warm water and added to slightly soured yeast will sweeten it. EVERLASTING YEAST 1 cupful mashed potatoes 1 tablespoonful salt 3 cupfuls lukewarm water 3 tablespoonfuls sugar yeast cake }4 teaspoonful ginger Peel and boil old potatoes, put through a colander, mix with the other ingredients with the yeast dissolved in a little warm water. Add the ginger the first time in start- ing the yeast, but not again. Let this mixture stand for three days before using. When you make bread, repeat the formula, omitting the yeast and ginger, add the in- gredients to the first mixture and let stand over night. In the morning, stir it thoroughly, take out a pint to start your next yeast, sift the flour with the remainder, knead and put into pans. By noon the bread may be baked. This makes three loaves. Keep the yeast in a tight jar, and it will keep for about ten days in warm weather. MAKING DRY YEAST After mixing bread at night, the following morning take a large cupful of the light sponge and stir into it dry corn meal. Spread it out thinly to dry, stirring occas- ionally. When perfectly dry, like coarse powder, it is 17 18 PROGRESS MEATLESS COOK BOOK ready for use, and will keep indefinitely. Use about two tablespoonfuls for a medium size baking. YEAST 1 yeast cake y t cupful salt ^2 cupful sugar Put the hops in cold water, let boil for five minutes and strain. Add potato, salt and sugar, boiling all together for five minutes. Have a yeast cake dissolved in a little warm water, and when the potato mixture is nearly cold, stir in the yeast cake and let rise. HELPS ABOUT BREADS When the temperature is too low for bread to rise well, set the bread pan on folded newspaper or something to prevent it getting chilled ; an asbestos mat is good ; cover the pan with towels and newspaper; a hot water bag filled with hot water and placed on top of these coverings, and the bag itself covered, is one of the best helps. Always stir in all the flour possible at the first mixing. Never fill the bread pans over half full. Knead the dough into loaves, let rise, work over again, let rise in the pans and bake. If you mix bread dough with water, your loaves will stand a hotter fire than when mixed with milk. If flour is warmed before mixing bread in cold weather, it will aid in the rising. Too much kneading is unnecessary. One cupful of liquid yeast is equal to one dried yeast cake or about three-fourths of a compressed yeast cake. A little sugar sprinkled on the bottom of the oven helps brown the top of your loaves. For sandwich making, bake the bread in one pound baking powder cans, filling them half full of the dough. Some good cooks add one teaspoonful of glycerine to every four cupfuls of flour in making bread. It makes the dough "richer." KEEPING BREAD FRESH As soon as bread is cold, put each loaf in a paper bag, 19 20 PROGRESS MEATLESS COOK BOOK putting the bags in an earthen jar with cover, or in a bread tin. A dish containing a wet sponge set inside the bread tin is good. Of course, see that the sponge is kept sweet. And a cut apple inside the bread tin helps. Bread wrapped in paraffin paper before being placed in the jar or box, keeps well. STALE BREAD Dip stale loaves in water, quickly removing to a hot oven for about ten minutes. When not needed as bread, put stale pieces through the chopper and save every crumb in a receptacle covered with a cloth, not with a tight cover, to prevent mold. CUTTING BREAD Tie a piece of coarse white thread or common twine around the hot bread where you wish to cut. It cuts per- fectly smooth and straight. MEMORANDA MEMORANDA BREADS OF VARIOUS NAMES ENTIRE WHEAT BREAD 1 pint milk 2 teaspoonfuls salt 1 pint water 1 cake yeast foam 3 tablespoonfuls sugar entire wheat flour At night scald the milk, add water, sugar and salt and the yeast dissolved in a little of the warm milk and water. Stir in all possible of the whole wheat flour. Cover and keep in warm place till morning. Knead just enough to work into loaves to half fill bread pans, and when the loaves have risen to nearly the top of the pan, bake. WHITE BREAD, ROLLS AND BREAD DOUGHNUTS 1 pint hot water or milk 3 tablespoonfuls sugar 1 pint cold water or milk 3 teaspoonfuls salt butter, size of egg 1 cake compressed yeast Mix at night. Dissolve yeast in ^ cupful lukewarm water. Stir butter, sugar and salt into the pint of hot water or milk, adding the cold water or milk after butter becomes softened, then add the yeast and all the flour you can stir in. Cover and keep in warm place till morning. Place on the floured moulding board, and knead just enough to work into three loaves, leaving a fourth loaf to work into rolls. Place the three loaves in bread pans, cover, let rise, and bake. Take the fourth loaf, work in a second piece of softened butter, mould into rolls, place in tin to rise. 21 22 PROGRESS MEATLESS COOK BOOK Usually, in about half an hour, bread and rolls are ready to bake. If the rolls are wanted later, place them in the refrigera- tor or cold place, till time to allow them to rise and bake. BREAD DOUGHNUTS Take one loaf of the bread mixture, dip a tablespoon first into hot cooking oil, then into this one loaf, and drop a small thin piece from the spoon into the hot oil ready for frying. They are fine with maple or sugar syrup. RYE BREAD 1 cupful scalded milk 3 cupfuls flour 1 cupful boiling water 2 tablespoonfuls butter Yi cupful sugar 1 tablespoonful salt 1 cake compressed yeast Mix at night. Dissolve the yeast in a little warm water, and as soon as the hot liquids are simply warm, not hot, add them to the yeast; then stir in the sugar, softened butter, salt and flour ; cover and keep in a warm place to rise over night. Next morning, add rye meal until thick enough to work into loaves. Allow this to rise, then work it into loaves, place in bread tins, let rise again and bake. Makes two loaves. BOSTON BROWN BREAD No. 1 1 cupful corn meal 54 cupful molasses 1 cupful graham flour y t teaspoonful soda l l /3 cupfuls sour milk 1 teaspoonful salt Pour molasses into your mixing bowl, add the milk, then PROGRESS MEATLESS COOK BOOK 23 the soda dissolved in a little water, then meal and flour, and pour into two one-pound baking powder cans, put covers on tightly and steam three hours. BOSTON BROWN BREAD No. 2 34 cupful graham flour % cupful molasses Yz cupful corn meal $4 teaspoonful salt $4 cupful sour milk */* teaspoonful soda Mix as in No. 1, pour into a two quart granite basin, cover tightly (place a weight on cover if necessary), steam two and one-half hours, and bake ten minutes. BROWN BREAD No. 1 2 cupfuls graham flour }/ cupful molasses y t cupful corn meal 1 egg 1 cupful milk 1 teaspoonful soda butter, size of walnut ^ teaspoonful salt Pour molasses and milk into your mixing bowl, add the soda dissolved in a little water, salt, the butter softened, flour and meal. Bake in ordinary oven. BROWN BREAD No. 2 2 cupfuls milk 1 teaspoonful salt 2 cupfuls corn meal y 2 teaspoonful soda 1 cupful graham flour 2 teaspoonfuls baking powder Yz cupful molasses Mix and bake as in Brown Bread No. 1. 24 PROGRESS MEATLESS COOK BOOK GRAHAM BREAD No. 1 1 pint milk 2 cupfuls dried raisins 1 pint water 2 teaspoonfuls salt 3 tablespoonfuls sugar 1 cake yeast foam graham flour Have the raisins washed and dried the day before, then proceed as per Entire Wheat Bread recipe, adding the perfectly dry raisins in the last kneading. GRAHAM BREAD No. 2 2 cupfuls sour milk 1 teaspoonful salt */4 cupful molasses 1 teaspoonful soda 2 cupfuls graham flour butter, size of egg 1 cupful corn meal 1 cupful chopped raisins Dissolve soda in a little water and stir it in the sour milk, add molasses, salt and part of the flour and corn meal, softened butter, adding the raisins and remainder of flour and meal alternately. Bake for about three-quarters of an hour. ROLLS One recipe is given under White Bread. If these rolls are molded and the pan placed in a dish of warm water, or in a gas oven with the flame turned very low, they will be ready for baking in from ten to twenty minutes. A cupful of finely chopped nut meats added to the above /ecipe at the last kneading, is fine. 25 NUT ROLLS Use the recipe for Baking Powder Biscuit, roll very thin, spread with butter and sprinkle with chopped raisins, or nuts or both. Roll this dough tightly, like jelly roll, cut into slices, and bake. PARKER HOUSE ROLLS 2 cupfuls milk 2 tablespoonfuls sugar % cupful butter 1 teaspoonful salt flour 1 compressed yeast cake To the scalding milk add salt, sugar, a little flour and the softened butter. Dissolve the yeast cake in about half a cupful of lukewarm water, stirring into the milk mixture as soon as it is lukewarm, not hot. Add sufficient flour to form a soft dough. Knead till it is smooth, put back into mixing pan, cover and let stand in a warm place till light. Usually it becomes very light in two hours. Turn it on the bread board, knead a little more, roll and cut into pieces to shape into rolls. Spread half of the inside with butter, fold the other half over and press it down. Place these in a covered well-buttered pan till they are twice their original size, and bake from ten to twenty minutes. BISCUITS BAKING BISCUITS Have the oven hot at first, letting it cool gradually. BAKING POWDER BISCUITS 4 cupfuls flour 1 teaspoonful salt 2 cupfuls milk 3 teaspoonfuls baking powder Yz cupful butter pinch of sugar Sift the baking powder with the flour into the milk and the softened butter, add salt and sugar, roll to half-inch in thickness, cut and bake. Instead of milk, water may be used by adding a little more butter. By rolling the dough very thin, cutting small biscuits, placing one on top of another to bake, very convenient biscuits for buttering for parties and luncheons can be made. GRAHAM BISCUITS 1 cupful sour milk y 2 teaspoonful soda 1 tablespoonful sugar graham flour 5/2 teaspoonful salt butter, size of egg Stir the soda dissolved in a little water into the milk, add salt, sugar, a little graham flour, the melted or softened butter, and more graham flour till the liquid has absorbed all possible. Dip a dessert spoon into cold water, then into the dough, taking enough to make a small biscuit, place in a buttered pan, repeating till dough is all used. Bake about twenty minutes. 26 PROGRESS MEATLESS COOK BOOK 27 Use same recipe for white biscuits by substituting white flour for graham, and two teaspoonfuls baking powder for soda. MAPLE TEA BISCUITS 4 cupfuls flour y 2 teaspoonful salt Yz cupful butter 2 teaspoonfuls baking powder 1 cupful ground maple sugar sweet milk Into part of the flour stir half a cupful of milk, salt, then the softened butter and the balance of the flour with baking powder sifted in, and enough milk to make a soft dough. Add the maple sugar (ground by putting through the food chopper), roll about one-half inch thick, cut into biscuits and bake in a quick oven. GRAHAM GEMS iy 2 cupfuls graham flour 1% cupfuls cold water 1 teaspoonful salt Stir the flour gradually into the salted water. Stir very briskly for about five minutes and pour into hot gem pan. Makes 12 gems and takes about 15 minutes to bake. MUFFINS 2 cupfuls flour 2 teaspoonfuls baking powder 2 eggs 1 teaspoonful salt butter, size of egg } cupful milk To the flour sifted with the baking powder, add the salt, the well beaten eggs and the milk. Drop from a dessert- spoon into hot gem pans, and bake in quick oven. Makes 12 muffins and takes about 15 minutes to bake. 28 PROGRESS MEATLESS COOK BOOK POP-OVERS 1 cupful flour y 2 teaspoonful salt 1 cupful milk 2 eggs To the beaten eggs add milk and salt, stir in flour, pour in hot buttered gem pans and bake about twenty minutes. BAKED BUCKWHEAT CAKE 1 cupful sour milk buckwheat flour 1 tablespoonful molasses 1 teaspoonful salt Yz teaspoonful soda Into the sour milk, stir salt, soda dissolved in a little warm water and molasses; add buckwheat till the mix- ture is like cake dough. Bake about thirty minutes in a rather deep pan, serve in squares thick enough to cut in two and butter. This is a fine bread for winter luncheon. JOHNNY-CAKE 1 cupful sour milk y^ teaspoonful salt 1 cupful corn meal 54 teaspoonful soda 1 cupful flour 1 tablespoonful sugar butter, size of egg 1 egg To the beaten egg, add sugar, salt, corn meal and softened butter, then the milk, soda dissolved in little water, and the flour. Bake in buttered pan about twenty five minutes; makes a medium size loaf. MEMORANDA MEMORANDA GRIDDLE CAKES BAKING POWDER GRIDDLE CAKES 2 cupfuls sweet milk butter, size of egg 2 eggs y-i teaspoonful salt flour 2 teaspoonfuls baking powder 1 teaspoonful sugar Add the beaten egg to the milk, stir in the salt, sugar and softened butter, and sift in the flour in which the baking powder has been mixed. Use enough flour to make a batter like that of cake. Corn meal with part flour, buckwheat or graham flour, may be substituted. In berry season, huckleberries, blueberries or raspberries added to the above griddle cake batter, are delicious. Cold boiled rice and left over cereals may be stirred in almost any recipe for griddle cakes. A little vinegar added to the sour milk batter of griddle cakes just before frying, is good. BUCKWHEAT GRIDDLE CAKES No. 1 1 quart buckwheat flour 1 yeast cake warm water 1 tablespoonful molasses 1 teaspoonful salt Mix at night. To the yeast dissolved in a little lukewarm water add the salt, molasses, a little warm water, a little flour, continu- ing to add flour and water till you have a thin batter. Keep in a warm place till morning, add a pinch of soda, 29 30 PROGRESS MEATLESS COOK BOOK fry and serve with butter and syrup, maple or sugar syrup. SUGAR SYRUP FOR HOT CAKES Into one cupful of cold water in a quart basin, stir all the granulated sugar that will dissolve. More sugar and water can be added as necessary to keep the syrup the right consistency. This syrup never becomes hard. BUCKWHEAT GRIDDLE CAKES No. 2 2 cupfuls scalded milk buckwheat flour l /z cupful bread crumbs J^ teaspoonful salt 34 of a yeast cake % teaspoonful soda 1 tablespoonful molasses Mix at night. Pour the hot milk over the crumbs and when the mixture is just lukewarm, add the yeast dissolved in a little warm water, salt, and enough buckwheat flour to make a batter about like that of cake. Keep in a warm place till morn- ing, add the soda dissolved in a little warm water, and the molasses. Fry, and serve as desired. If about one cup- ful of the batter is set aside, it can be used instead of yeast for the next making. OATMEAL CAKES 1 cupful oatmeal flour 1 cupful sour milk ^ teaspoonful salt Yz cupful sugar 1 teaspoonful soda 1 egg Mix at night. Stir the oatmeal into the milk and let stand in a not too PROGRESS MEATLESS COOK BOOK 31 cold place over night. In the morning, add the sugar, salt, soda dissolved in a little warm water, and flour enough to make a batter like that of cake. Fry on a but- tered griddle and serve with butter and syrup. SOUR MILK GRIDDLE CAKES 2 cupfuls sour milk butter, size of egg 1 egg */ teaspoonful salt flour, either graham, wheat 1 teaspoonful soda flour or buckwheat 1 teaspoonful sugar Add the beaten egg to the sour milk, then stir in the salt, sugar, soda dissolved in a little water, the softened but- ter and enough flour to make a batter like that of cake. Fry and serve as prepared. Bread crumbs or even corn meal with part flour may be used instead of all flour, or buckwheat, or graham flour may be substituted. FRENCH PANCAKES WITH JELLY 2 cupfuls flour 3 eggs 2 cupfuls milk }4 teaspoonful salt 1 tablespoonful sugar Stir the flour into the beaten eggs, add the sugar, salt and milk. Stir thoroughly, fry, spread with jelly, and roll. MEMORANDA MEMORANDA CEREALS AND BREAKFAST DISHES Good directions for cooking cereals will be found on each package. Many cooked cereals sliced cold, dipped in flour and fried, are fine served with syrup and butter. CORN MEAL MUSH Wet two cupfuls corn meal in one and one-half cupfuls cold water, stir in slowly three and one-half cupfuls boil- ing water and one-half teaspoonful salt. Cook at least one hour in double boiler. If cooked in a kettle, butter the inside first, to prevent sticking. Serve with syrup, or sugar and cream. Cook enough mush to have some left to slice and fry. Dip the slices in white of egg to make crisp. FRIED CORN MEAL MUSH Cut slices about three-fourths of an inch in thickness from the cold mush, dip on a plate containing flour, and fry in butter. Serve with butter, syrup, or any desired way. Cream of Wheat when cooked, may be sliced cold and fried like corn mush. PLAIN AND FANCY TOASTS BIRD'S NEST TOAST Have buttered dry toast ready. Break each egg and leave 32 PROGRESS MEATLESS COOK BOOK 33 the yolk in the shell. Add a pinch of salt to the white and beat stiffly. Arrange the beaten white on the toast, place yolk in center, put in the oven and cook to suit. CHEESE TOAST Butter slices of bread, lay on a thin slice of cheese or cover with grated cheese, and place in a pan in the oven, leaving just long enough for cheese to melt. Crackers may be similarly toasted. DRY TOAST Place slices of bread on clean top of hot range or on as- bestos mat over gas stove, turning over to brown on upper side after under side is browned. MARSHMALLOW TOAST Cut bread in thin slices, butter, or spread with jelly, cut marshmallows in halves, place on top and put in oven for about two minutes, till the marshmallow is a bit browned. Serve immediately. MILK TOAST 2 cupfuls milk butter, size of egg 4 tablespoonfuls flour y z teaspoonful salt Stir flour smoothly in half the milk, heat the remainder of milk to boiling, stir in the flour and milk, add butter and salt, pouring over previously toasted bread. Serve hot. Bread is easily toasted by laying in a corn popper and holding over coals. MEMORANDA MEMORANDA MEMORANDA MEMORANDA EGGS BEATING EGGS A teaspoonful of cold water added to the white of an egg, makes it whip more quickly, as well as increase in quantity. A pinch of salt will make white of an egg whip more quickly. Add a pinch of cream of tartar while whipping white of egg, to keep from falling afterward. TO PRESERVE EGGS Add one quart fresh slaked lime to two gallons of water, pour into a cask and put in the eggs till ready for use. They will keep for months. Eggs may be kept for months in table salt. Or to three gallons of water add one pint fresh slaked lime and one-half pint table salt. Keep the eggs always covered in the brine. EGG SUBSTITUTE One tablespoonful of corn starch is equal to one egg. Try it in doughnuts. Unused yolks should be put in a cold place in an un- covered glass of water, where they will keep several days. If a small piece of shell gets in a broken egg, take a piece 34 PROGRESS MEATLESS COOK BOOK 35 of shell and the smaller piece will adhere to it, so it may be easily removed. When a bit of yolk gets in with the white in separating the parts, touch the yolk with a piece of dry cloth and it will adhere to it. BAKED EGGS 6 eggs yz cupful melted butter 134 cupfuls bread crumbs ^ teaspoonful salt 2 cupfuls milk a little pepper Soak the bread crumbs in milk with pepper and salt for an hour or more in a mixing bowl. Add the butter, stir well, and pour in a small deep bread pan. With a spoon, make six depressions the size of an egg, break the eggs into these hollows, and bake thirty minutes. BOILED EGGS Cover eggs in cold water, and remove after water has boiled two minutes if soft boiled eggs are desired, boiling longer for hard boiled. Whenever soft boiled eggs are left over, boil them hard at once, so they may be utilized cold. DEVILED EGGS No. 1 4 hard boiled eggs dash of pepper melted butter 2 tablespoonfuls grated cheese y$ teaspoonful mustard 1 tablespoonful vinegar pinch of salt Boil the eggs fifteen minutes, and plunge into cold water 36 PROGRESS MEATLESS COOK BOOK as soon as taken from the fire, to set the whites. Cut eggs in two and mash the yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to make the mixture right to shape in the size of yolks. Place these in the whites to look like whole eggs. Wrap each one in a small piece of paraffin paper, and pack in a small box. DEVILED EGGS No. 2 Proceed as in Deviled Eggs No. 1, substituting chow- chow sauce from a pickle bottle for mustard, and chopped olives for cheese. After making Deviled Eggs, try dipping some in egg and bread crumbs, frying in cooking oil. EGG GRAVY 2 eggs butter size of walnut 54 cupful milk salt and pepper Add to the beaten eggs all the other ingredients, pour into a cold stew pan and stir constantly over the fire till of the right consistency. Serve from a gravy bowl on hot potatoes. EGG OMELET No. 1 4 eggs 1 tablespoonful flour 54 cupful water pinch of salt Smooth flour and water together, stir in the beaten yolks and salt, then stir in very lightly the stiffly beaten whites, and pour into a hot buttered pan. Shake the pan gently PROGRESS MEATLESS COOK BOOK 37 to keep the mixture from burning. As soon as brown on the bottom, fold it over and serve at once on a hot dish. Chopped mushrooms are nice in omelet. Add a little chopped green pepper to an omelet. EGG OMELET No. 2 5 eggs y 2 teaspoonful onion juice 2 tablespoonfuls cream pinch of salt 1 tablespoonful butter little pepper 1 tablespoonful chopped pars- dash of nutmeg ley Beat the whites stiffly and set in a very cold place. Beat in with the yolks all of the other ingredients, add care- fully to the whites and cook in hot buttered pan. As soon as the bottom of the mixture is a trifle set, lift the pan frequently to prevent burning. When the mixture is browned on the bottom, set in the oven to brown top. FRUIT OMELET raisins lemons prunes figs citron oranges currants juice of 1 orange dash of cinnamon Mix only enough of the fruit to just half fill a cup ; run it through the chopper, add cinnamon and put all in a double boiler with the orange juice and let cook thirty minutes. Make the omelet of 4 eggs 1 tablespoonful sugar pinch of salt 1 teaspoonful butter Beat eggs, add sugar and butter. Melt a second tea- 38 PROGRESS MEATLESS COOK BOOK spoonful butter in a pan, turn in the mixture, letting it brown, continually lifting up the set part to let the un- cooked run on the hot pan. When it is all set, pour in the hot fruit, fold over instantly and turn on a plate. FRIED EGGS Eggs fried in a hot pan in which a piece of butter is first melted, salt and pepper added, are relished by many. A spoonful of flour sprinkled over butter in the pan ready to fry eggs, will prevent their sticking. POACHED EGGS No. 1 Break each egg carefully in a dish of boiling water, into which a teaspoonful of vinegar has been stirred, remove in a draining spoon and season. Serve on buttered toast. Dried sliced bread dipped in milk and quickly removed and fried in butter, with a poached egg served on each slice, is nice. Chopped olives mixed with one beaten egg, a little water, pepper and salt, fried brown, is a nice accompaniment to poached eggs. POACHED EGGS No. 2 Use boiling milk instead of water and proceed as in Poached Eggs No. 1. RAW EGGS For one who enjoys it, an egg broken carefully into a PROGRESS MEATLESS COOK BOOK 39 glass, seasoned with salt, a few drops of lemon juice, vine- gar or a little wine, and swallowed whole, is delicious. Or, to a well beaten egg, fill the glass with cream or milk, a tablespoonful of sugar, and a sprinkle of nutmeg. SCRAMBLED EGGS Beat, add one tablespoonful milk, a little salt and pepper. Pour into a hot buttered frying pan and stir constantly, adding a bit of butter. Serve as desired. For a change, add a few drops of lemon juice when scrambling eggs. MEMORANDA MEMORANDA CHEESE DISHES BAKED CHEESE No. 1 1 cupful grated cheese 1 egg 1 cupful bread crumbs ^ teaspoonful salt V/ 2 cupfuls milk J4 teaspoonful pepper Mix all together, bake about thirty minutes, and serve immediately. BAKED CHEESE No. 2 grated cheese pepper eggs salt bread crumbs butter Butter a deep pie plate, cover the bottom with a layer of cheese, then break over the cheese as many eggs as desired, sprinkle with pepper and salt, add another layer of cheese, then a layer of bread crumbs, and scatter over the top small pieces of butter. Bake fifteen to twenty minutes. To keep cut cheese from moulding, wrap in a cloth wrung out of vinegar. CHEESE BALLS 1 cupful flour 1 egg y z cupful butter pinch of salt */4 cupful grated cheese dash of cayenne pepper Thoroughly mix flour and softened butter, add cheese and beaten egg, salt and pepper, roll to one-half inch in 40 PROGRESS MEATLESS COOK BOOK 41 thickness, cut with a small cutter and bake, or dip in a beaten egg with bread crumbs and fry in cooking oil. Serve on lettuce leaves with a dressing made of equal parts olive oil and vinegar. CREAM CHEESE Use grated cheese (grate it by putting through the food chopper), season with salt and a dash of cayenne pepper, and moisten with sweet or sour cream. After standing a day or two, mould the mixture into balls and serve like cream cheese. DUTCH OR COTTAGE CHEESE Scald sour or buttermilk ; as soon as the whey separates, pour it off, and let the curd drain in a strainer. When quite dry, add a little salt and enough sweet cream or milk to produce the right consistency to mould into balls. Cottage cheese may be moulded into various shapes, rolled in chopped parsley and used to decorate various salads. CHEESE CUSTARD J /4 cupful grated cheese 4 eggs J4 cupful milk pinch of salt dash of pepper Cook all together in a double boiler till like smooth custard, then pour into small buttered cups and bake ten minutes in a slow oven. 42 PROGRESS MEATLESS COOK BOOK CHEESE DREAMS 2 eggs 1 cupful milk iy 2 tablespoonfuls flour buttered sliced bread cheese pinch of salt Cut bread very thin, butter, and lay in slices of cheese or sprinkle in grated cheese thickly, like sandwiches. Smooth flour in with beaten eggs, stir in milk and salt, dip sand- wiches in and fry brown in a buttered pan. CHEESE PUDDING No. 1 1 cupful grated cheese 1 dessertspoonful butter 1 cupful boiling milk 1 teaspoonful flour 2 eggs 1 teaspoonful salt 1 tablespoonful bread crumbs dash of pepper Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly, bake in a buttered dish twenty minutes, and serve hot. CHEESE PUDDING No. 2 Y 2 cupful bread crumbs 3 eggs \y t cupfuls milk y 2 teaspoonful mustard 2 cupfuls grated cheese 1 tablespoonful butter 1 cupful whipped cream pinch of salt dash of pepper Mix together crumbs, salt, pepper, mustard and milk, put in double boiler, removing when hot to add cheese and beaten yolks. When cool, add stiffly beaten whites and cream. Fill baking cups half full, set in a pan of hot water, and bake fifteen or twenty minutes in a quick oven. PROGRESS MEATLESS COOK BOOK 43 CHEESE STRAWS No. 1 2% cupfuls grated cheese flour Y-L cupful butter pinch of salt dash cayenne pepper Mix cheese and softened butter thoroughly, add salt and pepper and sufficient flour to roll the dough very thin. Put in a buttered pan, draw a knife across the dough in sections one-half inch in width, and bake in quick oven. CHEESE STRAWS No. 2 y-i cupful flour 1 egg J4 cupful butter y 2 teaspoonful baking powder y z cupful grated cheese y z teaspoonful salt dash cayenne pepper Mix part of flour, beaten egg and softened butter, add cheese, salt and pepper, and remainder of flour with bak- ing powder sifted in. Roll thin, place in pan and mark into straws with a sharp knife. Bake quickly. MACARONI AND CHEESE No. 1 l / 2 cupful macaroni 2 cupfuls grated cheese 1 chopped onion 2 tablespoonfuls olive oil 2 cupfuls strained tomatoes y 2 teaspoonful salt y 2 cupful milk Break the macaroni into inch pieces, boil thirty minutes and pour off water. Put olive oil in a stew pan, add onion and shake over fire till onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the other ingredients, cook for about ten minutes and serve hot. Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This serves ten people. 44 PROGRESS MEATLESS COOK BOOK MACARONI AND CHEESE No. 2 */4 cupful macaroni 1 tablespoonful corn starch 1 cupful grated cheese a little salt 1 cupful milk Prepare the macaroni as per directions in Macaroni and Cheese No. 1. After taking macaroni from the boiling water, butter a baking dish, put in part of the macaroni and cover it with milk and the corn starch smoothed in. Then sprinkle with half of the cheese, then the macaroni, then another layer of cheese, a little salt, and put in the oven to bake for about twenty minutes. WELSH RAREBIT No. 1 4 cupfuls grated cheese 1 teaspoonful dry mustard 34 cupful ale 1 teaspoonful Worcestershire yolk of 1 egg sauce dash of pepper pinch of salt 1 teaspoonful butter Melt butter in stew pan, add cheese, and gradually the ale, stirring constantly. Break egg and stir in mustard and sauce, pepper and salt. Stir all together and cook for a few minutes, then pour over toasted bread. If the mixture becomes stringy or curdled, add a pinch of soda to make it creamy. WELSH RAREBIT No. 2 4 cupfuls grated cheese dash cayenne pepper 54 cupful milk l / 2 teaspoonful dry mustard 1 egg 1 tablespoonful butter pinch of salt Melt butter in cooking dish, add cheese, then beaten egg and other ingredients, stirring constantly. Pour over toasted buttered bread. Serves five people. MEMORANDA MEMORANDA SANDWICHES ABOUT SANDWICHES Bake bread in baking-powder cans. Butter cans and fill one-third full when dough is to be baked with the covers on (which makes a tender crust), and one-half full when it is to be baked without covers. When necessary to make sandwiches some time in ad- vance of their being eaten, wrap them in a cloth wrung out of hot water and put in a cool place. Do not use bread any less than a day old. HERB SANDWICHES Mix chopped lettuce, pepper grass, watercress and pep- permint with mayonnaise dressing. VEGETABLE SANDWICHES Cold boiled oyster plant, beets and cauliflower with any preferred dressing. SANDWICH FILLING COMBINATIONS Cream cheese and dates. Apples and onions. Two parts nuts, one part preserved ginger, moistened with thick cream. 45 46 PROGRESS MEATLESS COOK BOOK Olives and walnuts moistened with Mayonnaise Dressing. Sweetened mashed bananas. Jam or marmalade covered with cream cheese. For a sweet sandwich, chopped figs and dates, with a few drops of lemon juice. Many people like cayenne pepper sprinkled on bread and butter sandwiches for evening refreshment Chopped cold boiled eggs and lettuce with French Dress- ing. Finely chopped peanuts and Mayonnaise. Chopped nuts, cream cheese, olive oil and lemon juice. Chopped mint leaves with French Dressing. Chopped onions and Mayonnaise. Lettuce leaves spread with Mayonnaise, sprinkled with grated cheese and nuts. MEMORANDA MEMORANDA SOUPS If soup is too salty, add a few slices of raw potato and cook a few minutes longer for the potato to absorb the salt. If soup appears lacking in strength, stir in a little grated cheese. NUT STOCK FOR SOUPS Put two cupfuls of mixed chopped nuts in a stew pan with one quart of water and let them stew slowly for two hours, then strain and remove the water for stock. The nuts may be used in soups, cakes, or any preferred way. SOUP BASIS Water drained from boiled rice and from all vegetables, is used as a basis or "stock" for soups. CROUTONS Cut rather dry bread into one-half inch slices, and cut them into small pieces. Put in a pan in the oven to brown. Place half a dozen or more pieces on each plate of soup just before serving. 48 PROGRESS MEATLESS COOK BOOK CREAM OF ASPARAGUS SOUP 1 bunch of asparagus y$ teaspoonful salt 2 cupfuls milk 1 tablespoonful flour Y+ cupful cream 1 tablespoonful butter dash of pepper Wash asparagus and cut off the tips. Put the stalks in cold water and -boil till tender. Put them through a col- ander, then put back in the water they boiled in. Heat milk to the boiling point and stir in the butter and flour smoothed together. Boil ten minutes, pour into the as- paragus, season, add cream and the asparagus tips which have been boiled by themselves in cold water till tender. A spoonful of whipped cream is nice on almost any soup, added just before serving. BEAN SOUP Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes. Add butter size of an egg to a small kettle of soup, season with salt and pepper. Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk. A few sprigs of pars- ley on each plate of soup is pleasing. CREAM OF PEA SOUP 1 quart shelled peas dash of pepper 1 quart milk 3 tablespoonfuls butter 1 onion 1 tablespoonful olive oil 1 cupful cream 2 tablespoonfuls flour Yz teaspoonful salt Put peas and onion in cold water to cover them, and boil PROGRESS MEATLESS COOK BOOK . 49 fifteen minutes. Heat the milk in double boiler. Smooth butter and flour together and gradually pour the hot milk on the mixture, pour it all in double boiler and heat. Take the onion from the peas and run them through a strainer, add them to the milk mixture, add salt, pepper, oil and cream, and keep at boiling point ten minutes. PLAIN POTATO SOUP Peel, and cut in very thin small pieces three medium size potatoes. Put one-fourth cupful of butter in a soup kettle and let it melt and brown, but not burn. Turn the potatoes on the butter and stir till most of the butter is absorbed, for about fifteen minutes, being careful not to let the mixture burn. Add one cupful of cold water and let the potatoes come to boiling point and boil five minutes. Then add, gradually, one cupful of milk and as soon as it reaches the boiling point, add one tablespoonful of flour smoothed in three-fourths of a cup of milk, one teaspoon- ful of salt and a pinch of pepper. Remove from fire and serve. QUICK SOUP 1 quart can tomatoes % cupful flour 1 slice of onion 2 tablespoonfuls butter 2 cupfuls water 1 teaspoonful salt a blade of mace Put tomatoes, water, salt, onion and mace to boiling point, and add flour and butter smoothed together. Stir con- stantly till the mixture boils, run through a sieve, heat and serve with croutons. 50 PROGRESS MEATLESS COOK BOOK SALSIFY SOUP Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces to fill a quart measure, put immediately into cold water. Cook till tender, being careful not to burn it, put through a colander, add one quart milk, butter size of egg and one-half teaspoonful salt. Let come to a boil and remove from fire. TOMATO SOUP 1 quart cut tomatoes 1 cucumber 2 cupfuls water % teaspoonful cloves 1 slice of onion 1 dessertspoonful sugar part of a bay leaf Wash, peel, and cut the tomato and cucumber in small pieces to make one quart. Boil with the other ingre- dients for twenty minutes, put through a strainer. Prepare 2 tablespoonfuls butter 1 teaspoonful salt 3 tablespoonfuls flour Vz teaspoonful soda Warm the butter and smooth in the flour, add salt and soda dissolved in a little hot water, stirring constantly, add gradually the hot soup, let come to a boil, and re- move from fire. VEGETABLE SOUP 2 potatoes 1 turnip 2 quarts water J4 cupful rice 1 cupful tomato 1 teaspoonful salt 1 carrot dash of pepper 1 onion 2 tablespoonfuls olive oil Peel potatoes, turnip and onion, scrape the carrot, slice PROGRESS MEATLESS COOK BOOK 51 each very thinly, put into the cold water and boil one hour. Pour boiling water over the rice in double boiler, cook till partly done, then add to the vegetables that have been cooked one hour, and put in the other ingredients and cook one more hour. CORN CHOWDER 4 cupfuls chopped corn 2 tablespoonfuls olive oil 4 cupfuls sliced potatoes ^ cupful flour 2 chopped onions 2 cupfuls hot milk salt Cut the kernels from about a dozen ears of corn and put through the food chopper. Slice the potatoes very thinly. Put the oil in the kettle, and stir the onions in it for about five minutes, then put in a layer of corn, then potatoes, sprinkling each layer with salt and flour, adding the layers till vegetables are all used. Then just cover with boiling water and let cook for thirty minutes, turn in the hot milk and serve hot. NUT CHOWDER 4 potatoes 2 cupfuls chopped nuts 2 turnips 1 quart water 1 onion 1 tablespoonful olive oil 2 cupfuls milk a little thyme and sweet mar- 2 tablespoonfuls flour joram 2 tablespoonfuls peanut butter 1 teaspoonful salt Put the nuts with the water and stew slowly for two hours, then strain. Peel and cut in thin slices potatoes, turnips and onions. Put the oil in a soup kettle, then add 52 PROGRESS MEATLESS COOK BOOK a layer of potatoes, one of the turnips and onions, sprinkle in a little thyme, sweet marjoram and salt, and then add a layer of nuts, then potatoes, turnips, etc., till the in- gredients are all used, and finally pour on the boiling hot water strained from the nuts. Cook about twenty minutes, and stir in the flour which has been gradually smoothed into the milk, and the peanut butter. Serve hot. Makes four plates. MEMORANDA MEMORANDA VEGETABLES BAKED ASPARAGUS 1 cupful asparagus 1 teaspoonful chopped parsley 1 cupful milk 2 tablespoonfuls butter 3 eggs 2 tablespoonfuls flour Yz teaspoonful salt Cook the asparagus and parsley together in a stew pan, same as Boiled Asparagus. When tender, remove from fire and stir in the well beaten eggs. Smooth the flour in part gradually adding all of the milk, and pour over asparagus in stew pan over fire, add butter and salt and when well mixed, but not boiling, turn into a buttered baking mould, set the mould in a pan of hot water and bake until firm. Serve with melted butter. BOILED ASPARAGUS Cut off the tough ends of the stalks, scrape the stem an,d leave the asparagus in cold salt water thirty minutes. Tie in a bunch, put upright in a kettle holding enough water to reach to the tips. Cook till the stalks are tender, and the tips will be done just right. Serve with butter, pepper and salt, or on toasted bread, or with a cupful of hot cream or milk poured over it. BAKED BEANS 15/2 cupfuls beans pinch of soda 54 cupful butter 1 tablespoonful molasses 5/2 cupful chopped nuts 1 teaspoonful salt dash of cayenne pepper Soak the beans in cold water over night. In the morning, 53 54 PROGRESS MEATLESS COOK BOOK drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking. They may be baked at two different times, if the oven is being used two successive half days. A chopped onion is good added to the beans. A cupful of cream stirred in during the last hour of bak- ing is a delicious addition. Peanuts are good nut to use with beans. A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish. In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours. Serve with Boston Brown Bread. Most people enjoy catsup on beans. BEAN CROQUETTES 2 cupfuls baked beans bread crumbs egg 2 tablespoonfuls catsup a good dash of red pepper Put the beans through a colander, work in the other in- PROGRESS MEATLESS COOK BOOK 55 gredients, shape into small croquettes, roll in crumbs, dip in the beaten egg, roll again in crumbs and fry in deep cooking oil. BEAN HASH Put two cupfuls baked beans through a colander, add four cupfuls chopped cooked potatoes, mix, put in a fry- ing pan with a little water and butter size of an egg, season with pepper and salt, stir and heat till of the desired consistency. BAKED LIMA BEANS Soak one cupful dried lima beans over night. Next morn- ing, drain and cover with boiling water. Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time. Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours. Re- move the cover after about one hour's baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off. FRESH LIMA BEANS Shell and put in boiling water and boil till tender. Drain off the water, add one-fourth cupful butter to an ordinary kettle of beans, season with salt and pepper, and serve hot. STEWED BEANS Prepare as for Baked Beans; after the third boiling, put again in cold water and stew till tender. 56 PROGRESS MEATLESS COOK BOOK Beans continue to improve by warming over. Put them in a buttered frying pan, with a little water, cover a few minutes, stir to prevent sticking and as soon as heated, remove from fire. Sliced raw onions are fine with beans. SUMMER BEANS Wash, cut in small pieces, cover with boiling water and cook till tender. Drain off water and season with butter, pepper and salt. BAKED BEETS Scrub thoroughly after green tops are removed, and place in oven to bake till tender. BOILED BEETS Scrub and wash the beets after green tops are removed, place in cold water, let boil till tender, remove from fire, drain, immerse quickly in cold water to make skins peel easily. Peel and serve with butter, pepper and salt. BEET HASH Use boiled beets and boiled potatoes in the proportion of two cupfuls chopped potatoes to one of beets. Mix, and put in a buttered frying pan with a little water. Add butter size of a walnut to each cupful of the vegetables, season with pepper and salt, and stir and cook till not too moist. PROGRESS MEATLESS COOK BOOK 57 BRUSSELS SPROUTS Pick off the old leaves and wash the sprouts. Put a pinch of soda in a little boiling water in a kettle, turn in the sprouts, adding boiling water to cover. Boil until tender, drain, add butter, and season with pepper and salt. BAKED CABBAGE 1 medium sized cabbage 1 small chopped onion y^ cupful chopped English wal- */ 2 cupful boiled rice nuts a little sage salt and pepper Hollow out the cabbage, and fill with the dressing well stirred together. Place in a bag tied at the top and boil about one hour. When done, remove from bag, add a few small pieces of butter on top, and serve hot. Egg plant may be cooked as above. BOILED CABBAGE Remove the outer leaves till those exposed are clean and fresh. Wash, cut in pieces and put in cold water in a kettle with a little salt. Boil about thirty minutes, drain and serve with this CREAM SAUCE FOR VEGETABLES 5/2 cupful milk 1 dessertspoonful flour 2 tablespoonfuls made mustard 1 dessertspoonful melted but- 2 tablespoonfuls warm vinegar ter Smooth the flour into just water enough for it to be pasty, add a little of the milk, heat the remainder milk in a 58 PROGRESS MEATLESS COOK BOOK double boiler and add flour mixture, stirring constantly. When very hot, not boiling, add the other ingredients, heat for a few moments and remove from fire. Always soak cabbage in salty water a half hour before cooking. Place a piece of bread in the kettle with boiling cabbage to do away with the odor. CARROTS Always soak carrots in cold water three or four hours before using. And always cut them in slices when they are to be served in creams, because the outer part is richer in flavor than the center. BOILED CARROTS Wash, scrape and put into cold water and boil till tender. Drain off the water, and serve whole with butter, pepper and salt. CARROTS WITH DRESSING 3 cupfuls sliced carrots 2 tablespoonfuls butter 1 cupful milk 1 dessertspoonful flour dash of pepper y 2 teaspoonful salt Wash, scrape and cut the carrots into thin slices. Cover with boiling water in a stew pan and cook till tender. Drain off the water and return to fire, adding the butter and seasoning. Smooth the flour into a little milk grad- ually adding all of it, and stir it into the carrots, letting all come to boiling heat, then remove from fire. PROGRESS MEATLESS COOK BOOK 59 CAULIFLOWER Always soak cauliflower in cold water one hour before boiling in salted water about thirty minutes. Place it head down in the kettle, and be sure it is all covered with water. , CELERY Wash the stalks after breaking them apart, leave part of the green tops on, put in cold water for an hour, and dry quickly on a soft towel before serving. CORN Do not use salted water in which to boil corn, as the salt toughens it. BOILED CORN Husk the corn, cut off any brown ends or spots, put in cold water, and boil for ten or fifteen minutes. Re-wrap the ears in the inner husk, tie around with twine and boil. CORN IN MILK With a sharp knife, cut the kernels from boiled corn, place in a stew pan, cover with milk, add butter size of an egg, pepper and salt, heat to boiling point, and serve. CORN IN TOMATOES Wash, peel and scoop out the centers of firm tomatoes, turn down and drain for a few minutes, then fill with a 60 PROGRESS MEATLESS COOK BOOK mixture of uncooked sweet corn kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful of but- ter, and pepper and salt for each tomato. Pack closely in a buttered pan and bake for about thirty minutes. FRIED CORN CAKES 2 cupfuls milk 2 teaspoonfuls baking powder 1 cupful canned or fresh corn pinch of salt 2 eggs flour Add the beaten yolks to the milk, salt and corn. Stir in a cupful of flour containing the baking powder, then a little more flour to make a stiff batter, and stir in very lightly the stiffly beaten whites. If more flour is needed, stir it in carefully. Fry on a hot buttered griddle and serve with syrup or molasses. CUCUMBERS Wash, peel and slice cucumbers, soak in cold salt water one hour, drain, put on a cloth to dry, and serve cold. EGG PLANT Wash, peel and cut into slices about three-fourths of an inch in thickness. Soak in salted water for an hour. Put a heavy earthen dish on the slices to keep them under water. Remove from the salt water, dip in egg, then in flour and fry slowly in a buttered frying pan. Use butter enough to prevent the slices sticking. Cover part of the time. Turn them to brown on the other side, using a pancake turner. Serve hot. Egg plant may also be baked like cabbage. PROGRESS MEATLESS COOK BOOK 61 GREEN THINGS Save leaves of celery, parsley and other herbs, and dry in the warming oven. When thoroughly dry, pack away in glass jars to have ready for flavoring soups and vege- tables. A pinch of soda in the water in which green vegetables are boiled, is a help to keeping color. When root vegetables have withered, to" revive them, slice off the ends, then put the vegetables in cold water, leaving them for several hours. If a small piece of charcoal is placed in the vegetable kettle, disagreeable odors will be removed, and vegetables not injured. SPINACH GREENS Wash spinach very carefully in at least three waters to remove all dirt. Cook in boiling water till tender, drain and season with butter, pepper and salt. A little cream may be heated and poured over it. WATER CRESS GREENS Wash, leave out the large stems, and put the other pieces in a kettle of boiling water to cook thirty minutes. Drain well, and season with butter, pepper and salt. LENTILS Soak dried lentils in water over night, drain and put in a kettle with plenty of cold water and cook till tender. Drain, add butter, and season with pepper and salt. 62 PROGRESS MEATLESS COOK BOOK MACARONI AND CORN $4 cupful macaroni ^ teaspoonful salt 1% cupful corn 1 cupful milk 2 tablespoonfuls corn starch Break macaroni into inch pieces, boil thirty minutes, drain and put one-half of it in a buttered baking pan about the size of a bread pan. Cover with milk, put one-half the corn over it, add the remainder of the macaroni, then the last of the corn. Scatter a few bits of butter over the top, sprinkle with salt and bake. Cooked sweet corn cut from the ears may be used, or canned corn. MACARONI AND RICE Cook like Macaroni and Corn. MACARONI WITH CREAM SAUCE */4 cupful macaroni 2 tablespoonfuls flour 1 cupful milk 54 teaspoonful salt 2 tablespoonfuls butter Break macaroni into inch pieces, put in boiling water to cover, boil thirty minutes and drain. Then cover it with cold water and put on the fire to boil fifteen minutes. Smooth the flour into a little milk gradually using all of it, add butter and salt, and stir into the macaroni, re- moving from fire as soon as mixture thickens. MEMORANDA MEMORANDA NUT RECIPES TO FRESHEN STALE NUTS Remove shells and soak over night in equal parts of water and milk, then dry in the oven, being careful not to burn. TO BLANCH NUTS Remove shells and pour boiling water over the nut meats. Allow them to soak a few minutes, then rub a few of them in a coarse crash towel and if the skins do not loosen readily, let them soak till they do. TO CRACK NUTS WHOLE Pour boiling water over nuts, boil for ten or fifteen minutes, remove from fire, let cool, and crack. SALTED ALMONDS Blanch the nuts, dry them in a towel, place them in a shallow pan and pour over them a teaspoonful of olive oil, stir them about, sprinkle with fine salt and put them in the oven to become light brown. BOILED CHESTNUTS Put in boiling water and cook till mealy. Serve in indi- vidual saucers, the nuts to be opened with sharp knives. The nuts may be sprinkled with salt. 63 64 PROGRESS MEATLESS COOK BOOK MASHED CHESTNUTS Cut a slit in the shell of each nut and leave them in boil- ing water till the shells are easily removed. Put the meats in boiling water and cook till soft. Drain off the water, put the nuts through a potato masher, return to the kettle and stir in a little butter and salt. Serve hot like mashed potatoes. NUT HASH Take two parts chopped cold boiled potatoes and one part chopped nut roast. Mix well, put in a frying pan with small piece of butter and a little water. Cover for a few minutes, then remove cover, sprinkle with pepper and salt, stir till of the desired consistency, and serve hot. Chopped nuts may be added, if desired. Serve with sliced raw onions, or catsup. NUT ROAST No. 1 1 cupful bread crumbs dash of pepper 1 cupful chopped nuts 2 hard boiled eggs 1 cupful boiled rice 2 raw eggs 34 cupful milk 1 teaspoonful sage 1 teaspoonful salt Soak crumbs in milk for about one hour, stir in the beaten eggs, and seasoning, then add the chopped hard boiled eggs, nuts and rice. Press into a pan to shape, then turn into a buttered baking tin and bake from forty-five to sixty minutes. PROGRESS MEATLESS COOK BOOK 65 STEAMED NUT ROAST No. 2 2 cupfuls bread crumbs 1 teaspoonful salt \y t cupfuls milk dash of pepper 2 cupfuls chopped nuts 1 teaspoonful chopped onion or sage Soak crumbs in milk for one hour, add the other ingre- dients and mix thoroughly. Press into buttered baking powder cans, filling two-thirds full, steam three hours, remove covers, and serve hot, or let stand till cold, slice, dip in egg, then in bread crumbs, then again in egg and fry in a buttered frying pan. Serve with catsup. NUT ROAST No. 3 1/4 cupfuls bread crumbs 1 teaspoonful powdered sage 1 cupful milk Y-i teaspoonful salt 1% cupfuls chopped nuts 2 eggs Soak crumbs in milk, stir in nuts, beaten eggs and season- ing. Press the mixture into a pan to mould it into the desired shape, then turn it into a buttered baking pan and bake from forty-five to sixty minutes. This roast is good served with sage cheese. Makes a small loaf. NUT SCRAPPLE 2 cupfuls corn meal 5 cupfuls boiling water 1 cupful hominy 1 teaspoonful salt 2}4 cupfuls chopped nuts Moisten the meal and hominy in cold water, then stir in gradually the boiling water, and cook in a double boiler till like mush. Then stir in the nuts and pour into a but- 66 PROGRESS MEATLESS COOK BOOK tered baking tin. Set aside to cool. When cold, slice and fry in butter. Serve on a platter with green garnish- ings for a dinner dish. ALMOND NUT FORCEMEAT 2-3 cupful chopped almonds y^ cupful cream 3 cupfuls bread crumbs 3 eggs 54 cupful melted butter 2 tablespoonfuls olive oil a dash of nutmeg Add cream to beaten yolks. Blanch and chop the almonds to fill two-thirds of a cup and mix with the white of one egg. Stir crumbs and melted butter in a mixing bowl, add oil, then nuts, then the cream and yolk mixture, nut- meg, and finally the stiffly beaten whites. Press into a mould and bake carefully, or form into small balls and fry five minutes, and serve around a roast. PEANUT BUTTER Shell peanuts and remove inner skins. Put them through the finest chopper several times, and mix with olive oil till like a very thick cream, and keep in a covered glass jar. MEMORANDA MEMORANDA ONIONS . BAKED ONIONS 1 cupful hot milk 3 eggs 2-3 cupful cold milk y 2 teaspoonful salt 1 cupful cold boiled onions 1 tablespoonful butter 1 cupful bread crumbs dash of pepper Soak bread crumbs in cold milk one hour, then add the hot milk with butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly, then stir in very lightly the stiffly beaten whites, turn into a buttered baking dish and bake forty-five minutes. Serve hot. To remove the smell on the hands after peeling onions, hold the hands immediately under cold running water. Hold the paring knife there too. BOILED ONIONS Wash, remove outer skin, and put into cold salted water to boil till tender. When done, drain off the water, cut into pieces in the kettle with a spoon, add butter, salt and pepper. Or leave them whole, making a cream dressing like that for new potatoes. FRIED ONIONS Wash, peel and slice the onions very thin, and put them into a hot frying pan containing butter. Stir them enough to keep from burning, and cook till browned. Lift from 67 r 68 PROGRESS MEATLESS COOK BOOK the pan with a skimmer to remove the melted butter, and season with salt and pepper. RAW ONIONS Wash, remove the outer skin and slice. Season with salt. pepper, and vinegar, if desired. They may also be served with French dressing, and are fine with sliced cucumbers and tomatoes. MEMORANDA MEMORANDA POTATOES BAKED POTATOES Wash them, wipe dry, and rub over with a little oil or butter. They will bake beautifully. Potatoes may be first peeled, then baked in a hot even. To bake them quickly, boil in salted water ten minutes, then bake. Or place them close together in the oven and cover with a pie plate. If potatoes are immersed in hot water before boiling, they may be easily peeled. To prevent discoloration, peel them and let stand an hour in cold water, before boiling. A spray of mint in the water potatoes boil in, gives a nice flavor. BOILED POTATOES Wash, peel or not, put in cold water with a little salt, and boil till tender. NEW POTATOES New potatoes must be washed and scraped (not peeled), and put to cook in boiling salted water. When tender, drain off the water, add butter (size of an egg to a small kettle full), a cupful of cream into which is smoothed a teaspoonful of flour (or a cupful of milk with one and 69 70 PROGRESS MEATLESS COOK BOOK one-half teaspoonfuls of flour), and a little pepper. Let come to a nice boil and serve. Instead of scraping new potatoes, let them boil a while till the skins are ready to peel off, peel them and put in the oven to bake. BOILED SWEET POTATOES Wash the potatoes, cut out any bad spots, cover with cold water in a kettle to boil about thirty minutes. Drain off the water, scrape the peel off, putting each potato imme- diately back in the covered kettle to keep hot till all are peeled. To be eaten with butter and salt, or mashed on the indi- vidual plates and eaten with plenty of cream or milk, with a spoon. POTATOES AND CHEESE Stew sliced potatoes till well done. Drain the water off and turn potatoes into a sauce pan and add chopped cheese. Stir constantly till cheese is melted, and the mixture is like creamed potatoes. Sprinkle with salt and pepper. FRIED POTATOES No. 1 6 large potatoes parsley 1 cupful flour 1 teaspoonful baking powder milk 1 teaspoonful salt cooking oil Wash and peel potatoes and slice very thinly. Make a paste by mixing baking powder and flour, adding milk PROGRESS MEATLESS COOK BOOK 71 enough to make it smooth, salt, and stir in the sliced potato. Fry in deep cooking oil, drain on clean brown paper and sprinkle with parsley. FRIED POTATOES No. 2 Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a frying pan, place potatoes in pan, sprinkle with salt and pepper, and cover. Cook a few minutes, remove cover, add a little more butter, turn them to brown on other side, cover for a minute or so, till done. LYONNAISE POTATOES \Yz tablespoonfuls butter 2 cupfuls cold boiled sliced po- 1 tablespoonful chopped onion tatois 3 tablespoonfuls melted butter y$ teaspoonful salt Yz tablespoonful chopped pars- dash of pepper ley Cook one and one-half tablespoonfuls butter and the onion for five minutes. Cook the melted butter, potatoes, pepper and salt, until the potatoes have absorbed the butter, then add the onion mixture, stir well and add parsley. MASHED POTATOES Boil peeled potatoes ; when done, drain off water, add butter size of an egg, pepper, mash with a potato masher, and add milk enough to make creamy. Or, after water is drained off, put through a perforated potato masher and with a large spoon, beat in butter, pepper and milk. Beat in one or two teaspoonfuls of baking powder when mashing potatoes, to make them light. 72 PROGRESS MEATLESS COOK BOOK STUFFED POTATOES Bake medium size potatoes about thirty minutes. When done, cut in two and remove the inside from the peel. Put the potato into a heated bowl and mash. Then to each three potatoes, beat this mixture together: 3 tablespoonfuls grated cheese 5^ teaspoonful salt white of 1 egg 1 teaspoonful butter Fill the six shells with the mixture, set in a baking dish and bake till brown. By counting the potatoes you can get the exact quantities required for filling. MEMORANDA MEMORANDA PROTOSE, PARSNIPS, ETC. BAKED PROTOSE Slices of protose may be placed in a buttered baking tin, sprinkled with chopped onions, pepper and salt, and baked for about twenty minutes. FRIED PROTOSE Cut protose in slices three-fourths of an inch in thickness, dip in egg, then fry in a buttered frying pan. When brown on one side, turn them over with a pancake turner, fry on the other side and sprinkle with salt and pepper. Serve with green onions or catsup. PROTOSE HASH Same directions as for Nut Hash. BAKED PARSNIPS Clean with a vegetable brush and proceed same as in baking potatoes. BOILED PARSNIPS Boil same as potatoes, pour melted butter, and season with salt and pepper. FRIED PARSNIPS Cut boiled parsnips in slices, fry in butter and season. 73 74 PROGRESS MEATLESS COOK BOOK PARSNIP CAKES Mash boiled parsnips through a colander and to each cup- ful, add the beaten yolk of an egg, a little salt and pepper, shape into little cakes and fry in butter. PARSNIP CROQUETTES Cut boiled parsnips into short pieces, dip in beaten egg, then in bread crumbs, dip again in the egg and fry in deep cooking oil. GREEN PEAS Shell, cover with boiling water in a stew pan. Cook slowly till tender, drain, add butter size of egg, one-half teaspoonful salt and dash of pepper. Pour into a hot dish and serve in small dishes. Or add a cupful of milk, allowing it to become hot when added with the butter. A leaf of spinach may be added to the water in which peas are boiled to help them to retain a good green color. A teaspoonful of sugar may be added to peas while boiling. A sprig of mint in the boiling peas adds a nice flavor. Peas may be cooked by washing the pods and boiling them whole. When done, the pods will burst open and the peas will go to the bottom. STUFFED GREEN PEPPERS Cut out stems and seeds, pour boiling water over them, let PROGRESS MEATLESS COOK BOOK 75 stand a few minutes and drain. Fill with equal parts cooked rice and tomatoes, or with bread crumbs soaked in cold milk, and chopped nuts. Season with salt. Stand on the small ends close together in a baking pan contain- ing a little water, and bake. BOILED RICE Wash two cupfuls rice, put in a double boiler and cover with four cupfuls of boiling water. Do not stir, but let cook till each kernel stands separately. Then stir in one- half teaspoonful salt, and serve hot or cold. If desired for a pudding, add raisins, two beaten eggs and put in a baking dish and bake. Or it may be added, part or in whole, to flour enough to thicken like stiff dough, dipped in egg, then in bread crumbs, again in egg and fried in a buttered frying pan. Rice may also be cooked in milk. Rice may be served with fruits, sugar and cream, or in any preferred style. RICE TOMATOES Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew for ten minutes, add a teaspoonful of butter, and season with pepper and salt. A teaspoonful of sugar may be added, if desired. BAKED SQUASH Clean the outside of a winter squash, cut in two, remove seeds, sprinkle salt inside and fasten the halves together 76 PROGRESS MEATLESS COOK BOOK with long metal skewers. Then place in a pan in the oven and bake. Serve whole on a platter, the host open- ing the squash and scooping out the portions with a large spoon. FRIED SQUASH Take boiled squash after it is mashed and seasoned ; chop an onion and brown in butter in a frying pan, stir in the squash and fry, being careful not to burn. SUMMER SQUASH Wash, peel, cut in small pieces and remove seeds, put in cold water and boil. Drain off water, mash and season with pepper, salt and butter. TOMATOES Plunge tomatoes into boiling water and pour through a drainer instantly, peeling immediately. FRIED TOMATOES Peel and cut in thick slices, dip in corn meal or bread crumbs, season and fry in a kettle of cooking oil. Drain on clean brown paper. FRIED GREEN TOMATOES Cut in thick slices and soak fifteen minutes in salt water. Drain, sprinkle with sugar, dip in corn meal or flour, sea- son and fry in butter in a frying pan, or in a kettle of cook- ing oil. PROGRESS MEATLESS COOK BOOK 77 STEWED TOMATOES Peel, cut in pieces and stew till done. Add butter, salt and pepper, or sugar, for seasoning. SAUCE FOR FRIED TOMATOES 1 tablespoonful butter a little mustard 1 tablespoonful hot vinegar a little salt 1 egg a little pepper Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning, the stiffly beaten white, and remove from fire. STUFFED TOMATOES 6 tomatoes 1 egg 2 cupfuls bread crumbs a little chopped parsley 1 cupful chopped nuts y z teaspoonful salt a dash of pepper Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes, remove seeds and pulp, mix the ingre- dients given, fill in, cover with the piece cut off, and bake in a buttered pan thirty minutes. STUFFED TOMATO FILLINGS Equal parts chopped mushrooms and bread crumbs sea- soned with chopped onion, parsley, pepper and salt, and olive oil. Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice seasoned with salt. 78 PROGRESS MEATLESS COOK BOOK TURNIPS Wash young turnip greens, and boil in plenty of water for about one hour. Season with pepper and salt. But- ter should be added, unless they are to be eaten with vinegar. Add a little sugar to the water in which turnips are to be boiled. BOILED TURNIPS Wash, peel off the thick skin, let stand one hour in cold water, put in fresh water containing a little salt and boil till tender. -Drain off the water, mash, add butter size of an egg, and season with salt and pepper. STUFFED TURNIPS After boiling till tender, hollow out the center of each, mashing the part taken out, adding butter, pepper and salt, a little milk, one beaten egg, and enough bread crumbs to form a nice dressing. Pour into the turnips, rub a bit of butter over them and brown in a hot oven. Small turnips may be served individually, or large ones dished out by the host. VEGETABLE CHILI CON-CARNE 1 cupful kidney beans ^ cupful water 2 dried red chili peppers 2 tablespoonfuls flour 1 cupful stewed tomatoes 1 small chopped onion 54 cupful peanut oil y z teaspoonful salt */ cupful pecan meats Soak beans over night, next morning drain, cover with PROGRESS MEATLESS COOK BOOK 79 cold water, boil ten minutes, drain, cover and boil a sec- ond, and a third ten minutes, adding a pinch of soda to the third water, and cook till tender. Remove seeds from the peppers, soak the pods in warm water till soft, then scrape the pods, saving the pulp and throwing away the skins. Put the whole pecan meats in a frying pan with the oil, with flour smoothed in, and cook and stir for five minutes. Then add the chili pulp, chopped onion, toma- toes and salt, and cook slowly for two hours. Add water, if necessary, to make the mixture like a thick sauce. Add beans just before removing from fire. One teaspoonful of chili powder may be substituted for the chili peppers, if desired. The tomatoes may be omitted if desired. MUSHROOM FORCEMEAT 2-3 cupful chopped mush- a little salt rooms a bit of mace 54 cupful butter 1 tablespoonful olive oil 1 cupful bread crumbs a dash of cayenne pepper 2 eggs a dash of nutmeg mushroom gravy Peel and chop the mushrooms to make two-thirds of a cupful. Cook with the butter, and cool. To the well beaten eggs add oil, bread crumbs and seasoning, the mushroom mixture, and mushroom gravy if needed, to form into small balls. Fry about five minutes and serve around a roast. GRAVIES To brown flour for gravy, put it in a pan when baking and brown it in the oven. It may be kept- in a jar ready for use. 80 PROGRESS MEATLESS COOK BOOK MILK GRAVY Use two tablespoonfuls of flour and one teaspoonful of butter for each cupful of milk. Smooth the flour into part of the milk to make a paste. Let part of the milk get to boiling point, dip out a little and stir in with the cold paste, then stir the paste quickly into the hot milk. Add butter, season with salt and remove from fire as soon as the mixture thickens. MEMORANDA MEMORANDA MEMORANDA MEMORANDA SAUCES, RELISHES, ETC. CUCUMBER RELISH Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced onion, season with salt and mix carefully, fill the jars and pour over boiling hot vinegar and seal at once. Keep in a dark cool place. GREEN RELISH ^ of a head of cabbage 1 green pepper 3 onions y 2 teaspoonful salt 2 stalks of celery vinegar to suit Cut out the core of the cabbage, chop finely with the onions, celery and pepper, add seasoning and stir in as much vinegar as desired. Two tablespoonfuls butter and the same of flour is the usual quantity to one cupful of liquid in thickening sauce. HORSERADISH Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked Beans. HORSERADISH TASTY RELISH Mix fresh grated turnips with vinegar, salt and a dash of cayenne pepper. Serve with Nut Roast and Baked Beans. 81 82 PROGRESS MEATLESS COOK BOOK FRENCH MUSTARD 1 teaspoonful sugar 1 teaspoonful vinegar 1 teaspoonful mustard */ teaspoonful flour 1 egg Add sugar to the beaten egg, stir in mustard and flour, and beat till creamy, then add vinegar, put over the fire and stir until it thickens, then remove. TABLE MUSTARD 54 cupful mustard 1 teaspoonful onion juice vinegar 1 teaspoonful sugar olive oil 1 teaspoonful paprika Add olive oil to mustard till creamy, add onion juice, sugar, paprika, mix well, beat in vinegar to make a smooth paste, bottle, and serve cold with roasts. EGG SAUCE yolks 3 hard boiled eggs 1 tablespoonful butter 2 tablespoonfuls lemon juice 1 tablespoonful milk or cream Mash yolks, mix in butter till creamy, then lemon and milk. Serve with vegetables. MINT SAUCE 3 tablespoonfuls chopped mint 2 tablespoonfuls powdered *A cupful vinegar sugar The leaves stripped from six stalks of mint are usually enough for three tablespoonfuls chopped. Mix mint and sugar, adding gradually the vinegar. Serve cold with roasts. PROGRESS MEATLESS COOK BOOK 83 TOMATO SAUCE 3 tomatoes 2 tablespoonfuls chopped pars- 1 small onion ley J4 cupful olive oil pinch of salt 1 teaspoonful butter dash of red pepper 3 tablespoonfuls flour Put tomatoes through colander, add the other ingredients and boil all together a few minutes. Serve hot with vegetables. WATERCRESS SAUCE Chop watercress and onions, simmer in butter till tender, add a little cream, cook a few moments, and serve cold with Nut Roast. OLIVES When a bottle is opened and only part of them used, pour about two tablespoonfuls of olive oil over the remaining olives to prevent their becoming soft. Keep olive oil in the dark to retain its flavor. RADISHES Wash, put in cold water, wipe dry, and keep in a cool place till time to serve. SALAD COMBINATIONS Lima beans, olives and peppers, all cut finely, with French Dressing. Chopped celery and mint. Bananas and chopped peanuts with Mayonnaise. The mixture may be placed in the banana peeling and prettily garnished. Stoned cherries filled with peanuts, served with Mayonnaise. Sliced oranges on lettuce with French Dressing. Apples and celery with Mayonnaise. Apples and nuts with French Dressing. Chopped cabbage with slices of hard boiled eggs and Mayonnaise. A salad may be very lightly sprinkled with very finely chopped green peppers or pistachio nuts. Chopped raisins, nuts and celery. Cherries, oranges and bananas with French Dressing. Watercress served with French Dressing. Small cabbages may be cut and shaped into very artistic salad cups. Halves of oranges and grape fruit skins make beautiful salad cups. Red pepper pods cut in various shapes make a pretty salad garnish. Always heat crackers to make them crisp when serving with salad. 84 PROGRESS MEATLESS COOK BOOK 85 BOILED SALAD DRESSING No. 1 Yz cupful sweet or sour cream 1 teaspoonful salt 54 cupful vinegar 1 teaspoonful flour 54 cupful melted butter 1 teaspoonful mustard 1 teaspoonful sugar Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold. If milk is substituted for cream, use a teaspoonful more butter. BOILED SALAD DRESSING No. 2 2 cupfuls milk \y 2 tablespoonfuls flour 1 cupful vinegar 1J4 tablespoonfuls butter Yz cupful sugar \Yi teaspoonfuls mustard 2 eggs 1 teaspoonful salt Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months. SOUR CREAM SALAD DRESSING 5/2 cupful sour cream 1 tablespoonful vinegar yolk 1 hard boiled egg 1 teaspoonful sugar pinch of salt dash of pepper Cream the yolk, add sour cream, and beat in sugar, salt and pepper. 86 PROGRESS MEATLESS COOK BOOK FRENCH DRESSING No. 1 4 tablespoonfuls lemon juice y* teaspoonful salt dash of cayenne pepper Mix and serve cold. FRENCH DRESSING No. 2 4 tablespoonfuls olive oil 3/4 teaspoonful salt 2 tablespoonfuls vinegar % teaspoonful pepper Mix thoroughly. MAYONNAISE DRESSING yolks 2 eggs 1 teaspoonful salt \y 2 cupfuls olive oil 1 teaspoonful mustard 2 tablespoonfuls lemon juice 1 teaspoonful powdered sugar vinegar dash of cayenne pepper Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly. Always use a very cold dish in mixing Mayonnaise. One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving. A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing. PROGRESS MEATLESS COOK BOOK 87 WHITE MAYONNAISE DRESSING In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks. CHEESE SALAD No. 1 Press grated cheese into small balls, and roll in chopped nuts. Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing. Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed. CHEESE SALAD No. 2 2 cupfuls whipped cream % teaspoonful salt *4 cupful grated cheese dash cayenne pepper 1 tablespoonful gelatin dash dry mustard Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing. CREAM CHEESE SALAD No. 1 Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce. 88 PROGRESS MEATLESS COOK BOOK CREAM CHEESE SALAD No. 2 1 cream cheese milk 1 cupful ripe olives 1 head lettuce 54 cupful nuts Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing. COTTAGE CHEESE SALAD Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two- thirds Mayonnaise and one-third whipped cream. COOKED CABBAGE SALAD y-t cupful sugar 1 teaspoonful mustard y^ cupful vinegar J^ teaspoonful salt Y 2 cupful cream 2 eggs Y 2 cupful butter 1 small cabbage To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot. Milk may be substituted for cream by adding a little more butter. EGG SALAD IN POND LILY STYLE One hard-boiled egg for each plate. Remove the shell PROGRESS MEATLESS COOK BOOK 89 while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side. For a pretty suggestion of water, serve on an inexpensive small round mirror. MEMORANDA MEMORANDA FRUIT SALADS APPLE SALAD No. 1 Peel and slice apples, pour over them at once a little lemon juice, to prevent discoloration. Add plenty of whole nut meats and serve with Mayonnaise Dressing. APPLE SALAD No. 2 Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve with French Dressing. CHERRY SALAD Stone a sufficient number, of cherries, insert a peanut in each, arrange on lettuce, and serve with Mayonnaise Dressing. FRUIT SALAD Oranges may be used alone, with nuts, or with apples, nuts and pineapple. Serve with Mayonnaise Dressing. NUT SALAD mushrooms stuffed olives nuts celery Cut in small pieces, place on lettuce leaves and cover with Mayonnaise Dressing. NUT AND APPLE SALAD Combine sliced apples, nuts and a few chopped figs. Serve 90 PROGRESS MEATLESS COOK BOOK 91 in shells made of halves of orange skins, and put whipped cream on top. POTATO SALAD No. 1 Boil potatoes in their skins. When cooked, pour off the water and let them remain a few minutes in the kettle to prevent their becoming soggy or sticky. Chop one-half an onion and mix in with potatoes, with some chopped parsley. Serve with French Dressing. POTATO SALAD No. 2 Slice a dish of cold potatoes. Chop some celery, parsley and an onion, mix well, sprinkle with celery salt, add one- half of sliced hard boiled egg to each plate, and serve with French Dressing. A little chopped cabbage is an agreeable addition for a change in Potato Salad. PRUNE SALAD Soak dried prunes all night in cold water, or leave a few moments in hot water. Remove pits and cut fruit length- wise. Arrange on a lettuce leaf, sprinkle with chopped nuts, and serve with a dressing of equal parts whipped cream and Mayonnaise Dressing. TOMATO SALAD NO. 1 6 tomatoes 1 dessertspoonful chopped i^ cream cheese parsley 1 dessertspoonful sherry wine 1 dessertspoonful chopped pinch of salt pepper 5/ teaspoonful chopped onion Peel tomatoes and remove a portion of the center, sprin- 92 PROGRESS MEATLESS COOK BOOK kle with salt and chill on ice. Smooth the cheese to a paste, adding the other ingredients, and fill in the tomato centers. Put a bit of Mayonnaise Dressing on top, setting each tomato on a lettuce leaf with any preferred gar- nishing. Tomatoes may be stuffed with asparagus tips. TOMATO SALAD No. 2 Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise Dressing, and scatter over that a few nut meats. TOMATO JELLY SALAD Harden the jelly in a large flat dish, and cut out any de- sired shapes and place on lettuce leaves. Mix one-half cupful each stoned chopped olives and chopped cucumber pickle, with a little Mayonnaise Dressing. VEGETABLE SALAD No. 1 Keep onions, lettuce and young mustard in cold water an hour or two, chop and serve with French Dressing and sliced hard boiled eggs. VEGETABLE SALAD No. 2 String beans, peas, lima beans, sliced tomatoes, cucum- bers and onions arranged on a lettuce leaf and served with French Dressing is a favorite salad. Any one, or two or three ingredients may be omitted. MEMORANDA MEMORANDA MEMORANDA MEMORANDA FRITTERS CORN FRITTERS \Yz cupfuls flour 3 teaspoonfuls baking powder 2-3 cupful milk J4 teaspoonful salt 1 cupful corn 1 egg To the well beaten egg, add milk, part of the flour and salt, mix the baking powder with remainder of flour, and add alternately corn and flour. Dip with a teaspoon and drop in deep cooking oil to fry. About two and one-half ears of sweet boiled corn will make one cupful after kernels are cut off. This recipe makes sixteen fritters. Serve with syrup. APPLE FRITTERS Substitute two medium size tart apples finely sliced, for the corn in Corn Fritters. BANANA FRITTERS Substitute two medium size bananas cut in very small pieces, and one tablespoonful lemon juice, for the corn in Corn Fritters. 93 PIES When a pie is ready to bake, pour cold water over it, drain quickly and place immediately in hot oven. If a lower crust is wet with the beaten white of an egg before filling with soft mixtures, it will prevent filling from soaking in. Do not take hot pies suddenly to a cold room, as the sudden change makes them "heavy." And do not leave them on a hot stove after being baked. Grease pie plates with butter. It helps make a flaky crust. A strip of clean muslin about two inches wide, wrung from cold water and pinned around the edge of juicy pies, will keep juice in and keep edge from burning. Another plan is to insert a small funnel of white paper, small end down, in the center of the upper crust, for the escape of steam. Sprinkle a little flour over a lower crust before filling in juicy pies. A very good way to prevent juice running out, is to put the sugar in the lower crust before filling in the fruit. See that under crusts around outer edge are loose from pie plates before baking. Under crusts to be baked a day before using, are made even by baking one crust between two pie plates of the same size. 94 PROGRESS MEATLESS COOK BOOK 95 CINNAMON ROLLS Whenever pie crust dough is left, cut in narrow strips, spread with softened butter, sprinkle with sugar and cinnamon, roll and bake like a jelly roll. SHORTCAKE Use directions for Baking Powder Biscuit. Cut open the biscuits, butter well, and spread with whatever fruit is in season. Place the upper half of the biscuit over the under piece with its crust down, that is, on the fruit, spreading another layer of the sugared fruit on the top, with whipped cream above this top layer, if desired. Berries, pineapple, oranges, etc., etc., are all nice in short- cakes. PIE CRUST No. 1 1 cupful flour salt y z cupful butter 54 cupful very cold water a pinch of baking powder Sift the flour and baking powder together, add the salt and the softened (not warm) butter, then the water. Turn onto a floured moulding board, sift a little flour over and turn over till right to roll out. This makes just two pie crusts, or a lower crust for one pie, and four small biscuits. PIE CRUST No. 2 * cupfuls flour y^ cupful very cold water 2 cupfuls butter pinch of salt Mix salt in flour and add one-half softened (not warm) 96 PROGRESS MEATLESS COOK BOOK butter and enough very cold water to form a stiff dough. Turn this on the floured moulding board, sprinkle with flour, spread with some of the butter, fold over, roll out, spread on more butter, fold over, roll out, spread for the third time, fold and roll and fit on pie plates. Will make four pies. SOUR MILK PIE CRUST 1 cupful flour pinch of salt 54 cupful sour milk ^ cupful butter % teaspoonful soda Mix the softened butter with part of flour, add milk with soda dissolved in it, salt, and remainder of flour. Turn on the floured moulding board in a soft dough, roll, and fit on the pie plate. APPLE PIE Have ready, apples peeled and cut in thin slices, or apples that have been cooked like Apple Sauce. Line a pie plate with crust. A little chopped fresh lemon peel sprinkled over the fruit is a tasty addition. Or powdered lemon peel flavoring is fine. A teaspoonful of strong cold tea added to the apple sauce filling is nice. FRIED APPLE PIE Roll out Baking Powder Biscuit dough to about one- quarter inch in thickness, and cut in circles about five PROGRESS MEATLESS COOK BOOK 97 inches in diameter. A tin can cover that size is a good cutter. Fill the center of half this round piece with about one tablespoonful Apple Sauce. Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle. Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. Eaten hot or cold, with cheese if desired. APRICOT PIE 1 cupful mashed apricots 2 eggs y^ cupful sugar \y 2 tablespoonfuls flour pinch of cream of tartar Soak apricots in cold water over night, or scald. Cook till tender. To the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust already baked and bake. Add cream of tartar to whites, beat stiffly, add two extra tablespoonfuls sugar, spread over pie, and return to oven to brown slightly. CUSTARD PIE Spread crust on the plate the day before filling, and keep in cold place. This applies only when no baking powder is used, as baking powder works as soon as it is dampened. CUSTARD PIE FILLING 2 cupfuls milk 1 tablespoonful melted butter 2 eggs pinch of salt y$ cupful sugar a little nutmeg Stir in the well beaten eggs to sugar, milk and salt, add 98 PROGRESS MEATLESS COOK BOOK butter, pour into pie crust, grate a little nutmeg over it, and bake in a moderate oven. Heat the milk before mixing Custard Pie Filling. COCOANUT PIE FILLING Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, and sprinkle more over the top in place of nutmeg. A little vanilla flavoring may be added. CRUSTLESS PIE 1 quart milk 54 cupful sugar 3 eggs 54 cupful flour pinch of salt 5/2 teaspoonful flavoring To the well beaten eggs, add the other ingredients, pour into a buttered pie plate and bake. DATE PIE FILLING 1 Ib. dates 2 tablespoonfuls butter 1 cupful thick cream 1 teaspoonful cinnamon yolks of 3 eggs 5^ teaspoonful cloves Soak the dates (2 cupfuls weighing 1 Ib.) over night in cold water, and stew until soft enough to put through colander. Mix well and add all the other ingredients. Mix thoroughly and bake brown in one crust. Cover with the following meringue and return to oven to brown. MERINGUE To the stiffly beaten whites of two eggs, add three table- PROGRESS MEATLESS COOK BOOK 99 spoonfuls of granulated sugar (not powdered). Flavor with a few drops of flavoring, if desired. In making Meringue one tablespoonful very cold water may be substituted for one egg. Beat the water in with the white of egg. LEMON PIE No. 1 1 cupful water 3 tablespoonfuls flour 1 cupful sugar a pinch of salt yolks 2 eggs juice and grated rind of 1 lemon Make crust as per directions given, and bake. Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in double boiler till the mixture thickens, pour in baked crust. Beat the whites very stiffly, add 1 tablespoonful sugar, spread over pie and put in oven to brown slightly. LEMON PIE No. 2 1 cupful sugar 3 tablespoonfuls flour 1 cupful milk juice and grated rind of 1 2 eggs lemon Beat sugar and yolks together, add flour and milk and continue beating. Beat the whites stiffly and stir lightly into the mixture. Make crust as per directions previously given. This fill- ing may be poured into a baked crust as per Lemon Pie No. 1, or filling and crust baked together. 100 PROGRESS MEATLESS COOK BOOK LEMON PIE No. 3 1 cupful sugar 4 tablespoonfuls water 3 eggs juice of 1 lemon Beat yolks, add sugar, water and lemon and cook till thickened, in double boiler. Remove from stove and beat in stiffly beaten whites. Pour into crust and bake. Add one crushed banana put through a colander to a lemon pie filling, if desired. MINCE PIE */4 cupful chopped nuts 1 tablespoonful vinegar 1 cupful tart chopped apples 1 tablespoonful currants T /4 cupful raisins 2 tablespoonfuls butter 54 cupful fruit juices % teaspoonful cinnamon Yz cupful sugar */ 2 teaspoonful salt a pinch of cloves and mace Mix all together very thoroughly, adding more sugar or vinegar to suit taste. Bake in two crusts. Makes one pie. PUMPKINS AND PIES Pumpkin may be grated raw and used as when cooked, making less work to prepare. Grating, now-a-days, usually means running through the food chopper. A pumpkin may be baked by cutting it in two, removing seeds, scooping it from the shell with a mixing spoon and crushing through a colander. In selecting a pumpkin, choose a glossy one that is flat on both ends. PROGRESS MEATLESS COOK BOOK 101 Chopped pecan and English walnuts sprinkled over a pumpkin pie just before putting it in the oven, give an agreeable flavor. Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the oven, is nice. PUMPKIN PIE No. 1 1J4 cupfuls pumpkin ^ teaspoonful salt 1 cupful milk Y-2. teaspoonful cinnamon Yz cupful sugar 1 egg Prepare the pumpkin by washing, cutting in pieces, par- ing and steaming till soft. Rub through a colander or sieve. To the required amount add the beaten egg and other ingredients, mixing thoroughly. Pour into a crust with a high rim. This recipe may be varied by using squash instead of pumpkin, and the required amount of sweetening used being half sugar and half molasses. PUMPKIN PIE No. 2 Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just cover the bottom with corn meal. Pour in the filling, and bake. PRUNE PIE May be made by substituting prunes for apricots in Apricot Pie recipe. RHUBARB PIE No. 1 2 pints rhubarb 1 cupful water 1 pint sugar juice of 1 lemon Peel and cut rhubarb into half inch lengths, add other 102 PROGRESS MEATLESS COOK BOOK ingredients and stew until tender. Bake between two crusts. Serve with whipped cream, if desired. RHUBARB PIE No. 2 Peel and cut rhubarb into half inch lengths and place on. lower crust. Mix one cupful sugar very thoroughly with one tablespoonful corn starch and put over rhubarb. Moisten the edge of lower crust with cold water, put on the upper crust and press edges firmly together. Bake about thirty minutes. SQUASH PIE 2 cupfuls Hubbard squash 1 tablespoonful butter 3 cupfuls milk 1 tablespoonful brandy 1 cupful sugar y 2 teaspoonful ginger 4 eggs y 2 teaspoonful cinnamon pinch of salt ^2 grated nutmeg Beat eggs and mix thoroughly with other ingredients, the butter being first softened and squash run through colander. Pour in crust and bake. If crust is spread on the plate a day before and kept in a cool place, it will be nicer than when freshly made. But dough will not keep fresh when mixed with baking powder. SWEET POTATO PIE 1 cupful mashed sweet pota- 1 egg toes 5^ teaspoonful salt Yz cupful sugar ^ teaspoonful nutmeg 1 cupful milk y^ teaspoonful ginger Mix the beaten egg with the other ingredients and bake about thirty minutes in one crust, adding Meringue. MEMORANDA MEMORANDA PUDDINGS APPLE DUMPLINGS Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples. Put into a kettle with water enough to about half cover them. Add one cupful sugar. Have this apple sauce started boiling when the dumplings are added. For the dumplings Y-2. cupful sour milk ^ teaspoonful sugar y z teaspoonful soda butter size y z egg y z teaspoonful salt flour Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in. Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce. This makes eight dumplings, not too thick, the size of a biscuit. THE SAUCE Use Pudding Sauce No. 1 and substitute a little ground cinnamon for lemon flavoring. Place a clean piece of white cotton cloth over the kettle after putting dumplings in, fit the cover on closely and your dumplings will not "fall." BAKING POWDER DUMPLINGS y z cuplul milk y z teaspoonful sugar 2 teaspoonfuls baking powder butter, size of egg y z teaspoonful salt flour Mix part of the milk with a little flour, salt, sugar, add 103 104 PROGRESS MEATLESS COOK BOOK softened butter, then more flour with the baking powdei sifted in. Mix to right consistency to make a soft dough, roll lightly, cut with a small biscuit cutter and drop over apple sauce as in directions for Apple Dumplings. Peach sauce may be substituted for apple sauce in Apple Dumplings, and Pudding Sauce No. 2 used. SOUP DUMPLINGS 2 cupfuls flour 3 teaspoonfuls baking powder 1^4 cupfuls boiling water J/ teaspoonful salt Put flour, baking powder and salt in the sifter, sift into a mixing bowl. Stir rapidly while adding the water. Turn on to moulding board, roll, and cut like biscuits. Drop into hot soups and boil till done. BREAD PUDDING 2 cupfuls bread crumbs 54 cupful sugar 2 cupfuls milk % teaspoonful salt 1 cupful molasses 54 teaspoonful cinnamon 2 cupfuls graham flour y 2 teaspoonful lemon flavoring 1 cupful chopped raisins 1 teaspoonful soda 2 eggs Soak crumbs about thirty minutes in milk, add molasses, soda dissolved in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the flour with the raisins well stirred in. Steam two and one-half hours. One-fourth cupful chopped candied orange peel may be substituted for lemon flavoring. One-half cupful chopped nut meats may be added if de- sired. PROGRESS MEATLESS COOK BOOK 105 PLAIN CUSTARD 2 cupfuls milk pinch of salt 1 egg 1 tablespoonful corn starch */4 teaspoonful butter 2 tablespoonfuls sugar 1 teaspoonful flavoring Smooth the corn starch on part of the milk, adding to re- mainder of the milk that has been heated to boiling point. Add the beaten egg, sugar, salt, butter and flavoring. Stir constantly till it thickens. Cooks easily in a double boiler. If boiled custard "separates," it is cooked too much. To overcome this, beat with an egg beater till smooth. When no corn starch is used in custard, use one egg in- stead of the tablespoonful of corn starch. ORANGE CUSTARD 2 cupfuls milk 2 teaspoonfuls corn starch 1 cupful sugar 2 tablespoonfuls powdered 4 eggs sugar sliced sugared oranges Smooth the corn starch in a little cold milk, adding it to the two cupfuls of milk and the sugar when milk has reached boiling point. Stir constantly, add the well beaten yolks and let thicken. Remove at once from the fire and when cold, pour over the dish of oranges. Beat very stiffly the whites with the powdered sugar, and drop from a tablespoon into a shallow pan of boiling water. Cook about one minute, turn carefully over and cook the other side. Place over custard and serve very cold. Peaches may be substituted for the oranges. 106 PROGRESS MEATLESS COOK BOOK CARROT PUDDING 1 cupful grated carrots % cupful butter I cupful grated raw potatoes y 2 teaspoonful cinnamon 1 cupful sugar y z teaspoonful cloves iy z cupfuls bread crumbs y 2 teaspoonful nutmeg y 2 cupful raisins 1 teaspoonful soda y z cupful currants y z teaspoonful salt Dissolve soda in a little hot water and stir in the potatoes. Then mix in all the other ingredients, pour into a pudding mould and steam three hours. Serve with sauce. By doubling the quantity of fruit, and steaming six hours, a fine rich pudding results. It may be steamed three hours at a time on different days. COTTAGE PUDDING 1 cupful sugar 2 eggs */2 cupful milk 2 teaspoonfuls baking powder l^a cupfuls flour butter size of egg y z teaspoonful vanilla flavoring Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and baking powder sifted together. Bake and serve with Pudding Sauce No. 1. FIG PUDDING \y 2 cupfuls bread crumbs ^ cupful milk 1 cupful chopped figs 1 egg y z cupful chopped nuts 54 teaspoonful salt y 2 cupful sugar r / 2 teaspoonful cinnamon y 2 cupful peanut or olive oil 54 teaspoonful baking powder Pour the milk over the bread crumbs in a mixing bowl, add the beaten egg, then the sugar with baking powder PROGRESS MEATLESS COOK BOOK 107 stirred in, figs, nuts, oil, salt and cinnamon, stirring well together. Steam three hours. This fills one ordinary steamed pudding dish. Use dates instead of figs, if preferred, and serve with Pudding Sauce No. 1 or No. 2. In steaming puddings, breads, etc., when necessary to add water, be sure you add boiling water. FLOATING ISLAND 2 cupfuls milk 4 tablespoonfuls sugar 2 eggs 1 tablespoonful corn starch Place milk in double boiler and when at boiling point, add well beaten yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into a little cold milk. Con- tinue stirring till mixture thickens, remove from fire and pour into a dish. Beat the whites very stiff, add the fourth tablespoonful of sugar, and drop like little islands over the top of the custard, putting in the oven a few moments to brown. One-half cupful chopped nuts may be sprinkled over the islands for a change. STEAMED FRUIT ROLL Roll biscuit dough as in making biscuits, spread with jam or marmalade, roll tightly like jelly roll and steam on a pie plate for about thirty minutes. Place in the oven about ten minutes. Serve with sauce. 108 PROGRESS MEATLESS COOK BOOK GINGER PUDDING 54 lb. ginger snaps 2 eggs 5/2 cupful raisins 1 teaspoonful butter milk 2 tablespoonfuls sugar pinch of baking powder Break the snaps in small pieces and soak in enough milk to just cover them. Mix baking powder and sugar, and stir into beaten eggs, add butter, raisins, mix all together and bake. Serve with sauce. BAKED INDIAN PUDDING 54 cupful molasses 5^2 teaspoonful salt 1 pint cold milk y 2 cupful yellow corn meal 1 quart boiling milk Stir the meal, then salt, into the boiling milk, and when nearly cold, add molasses and cold milk ; bake slowly for three hours. Serve hot or cold with sweetened cream. POTATO PUDDING 54 cupful sugar 1 tablespoonful melted butter 5^ cupful chopped nuts 1 tablespoonful lemon juice ^4 cupful potatoes 4 eggs To the stiffly beaten whites add sugar, lemon and beaten yolks, and the other ingredients. Mix thoroughly. Steam two hours. Serve with hard sauce. TAPIOCA PUDDING y\ cupful tapioca 54 cupful corn meal 4 cupfuls scalded milk 54 cupful molasses 1 cupful milk 3 tablespoonfuls butter \Y 2 teaspoonfuls salt Soak tapioca two or three hours in water to cover it. PROGRESS MEATLESS COOK BOOK 109 Pour the scalded milk over corn meal, add molasses, softened butter and salt. Cook this mixture about twenty minutes in double boiler, drain water from tapioca, stir tapioca into the cooked mixture and pour into a buttered baking dish. Then pour the cold milk over this, being careful not to stir. Bake about one and one-half hours in a slow oven. Serve with sugar and cream. MEMORANDA MEMORANDA VARIOUS SAUCES BRANDY SAUCE No. 1 *4 cupful butter y z cupful milk 1 cupful sugar 2 tablespoonfuls brandy 2 eggs Cream butter and sugar, beat constantly and add grad- ually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, Jhen stir in the stiffly beaten whites. BRANDY SAUCE No. 2 y z cupful butter Ys cupful hot water 1 cupful sugar 1 tablespoonful brandy 1 egg Cream sugar and butter, add beaten yolk, beating con- stantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites. BRANDY SAUCE No. 3 1 cupful sugar whites of 2 eggs J4 cupful hot milk 1 teaspoonful brandy To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix in- gredients in a dish set in another dish of hot, not boiling water. One-half teaspoonful of any preferred flavoring may be substituted for brandy. 110 PROGRESS MEATLESS COOK BOOK 111 CREAM SAUCE 1 cupful cream y 2 teaspoonful flavoring V* cupful sugar pinch of salt To the stiffly beaten cream add sugar, salt and flavoring. EASY SAUCE Yz cupful butter 3 tablespoonfuls wine 1 cupful sugar 3 eggs Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half tea- spoonful flavoring may be substituted for wine. HARD SAUCE No. 1 */2 cupful butter 3 tablespoonfuls cream 1 cupful powdered sugar 2 tablespoonfuls sherry wine Cream butter and sugar, adding slowly, beating con- stantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring. HARD SAUCE No. 2 y 2 cupful butter white of 1 egg 1 cupful sugar 5/ cupful whipped cream 1/2 teaspoonful flavoring To the creamed butter and sugar add the stiffly beaten white and cream alternately. Flavor. 112 PROGRESS MEATLESS COOK BOOK HOT SAUCE 1 tablespoonful melted butter 1 cupful tart fruit juice 1 tablespoonful flour sugar to taste Smooth butter and flour and add juice and sugar. Cook till thickened. PUDDING SAUCE No. 1 l*/2 cupfuls water 2 tablespoonfuls flour 5/2 cupful sugar 5^ tablespoonful lemon flavor- butter size of walnut ing Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan ; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot. PUDDING SAUCE No. 2 5^ cupful sugar 3 tablespoonfuls hot milk 1 egg y z teaspoonful flavoring Beat the beaten yolk with the sugar, add milk, beaten whites and flavor. MEMORANDA MEMORANDA ABOUT MILK TO TEST MILK Put a bright steel knitting needle in the milk and if on withdrawing it, the milk runs off slowly, it is pure ; if it runs quickly, the milk has been diluted with water. Milk absorbs all strong odors, and should never be placed near them. A pinch of soda added to a quart of milk before putting it on to boil, will prevent curdling. When milk boils over, sprinkle salt on it to prevent the smell. Usually when milk or foodstuffs burn on the kettle, if it is instantly set in a dish of cold water, the contents of the kettle may be removed without tasting burned. When you wish to scald or boil milk, rinse the dish with cold water, pour the milk in immediately and it will not stick to the dish. Sour milk is best when it sours quickly. If it is too thick, beat until light with an egg beater. 113 CREAM AND WHIPPED CREAM EMERGENCY CREAM y z cupful cold milk 1 tablespoonful butter 1 cupful hot milk 1 tablespoonful sugar whites of 2 eggs 1 teaspoonful corn starch To the stiffly beaten whites add sugar and corn starch, beat constantly and add gradually the cold milk. Heat a cupful of milk to boiling point, melting the butter in it, beating in the first mixture. When thickened like cream, remove from fire, strain, and set on ice. This will not "whip" but is for use in place of plain cream on fruits, puddings, etc. WHIPPED CREAM Scald cream and set on ice till very cold, before whipping. When cream will not whip, add white of an egg. Dissolve a little gelatine in two teaspoonfuls of water and whip in with cream to prevent whipped cream becoming watery, after standing some time. Always have cream as cold as possible, before whipping. DELICATE CREAM 1 grated apple J /3 cupful sugar white of 1 egg % teaspoonful flavoring Add apple and sugar to the stiffly beaten white, and flavor. Use as a change from whipped cream on desserts. 114 DESSERTS APPLE SNOW 2 cupfuls stewed apples J4 cupful chopped candied 1 cupful sugar lemon peel whites of 3 eggs 54 cupful chopped raisins Mix the stiffly beaten whites with the other ingredients, and serve with fresh sponge or white cake. BANANA WHIP 6 bananas J4 cupful sugar whites of 2 eggs % teaspoonful vanilla flavor- ing Crush bananas through a colander, beat in sugar, add flavoring, and stir in very lightly the stiffly beaten whites. Turn into six sherbet glasses, place a bit of pineapple or other fruit on top with a spoonful of whipped cream. Serve very cold. BANANA CREAM No. 1 6 bananas 1 dessertspoonful corn starch 1 cupful milk 1 teaspoonful vanilla flavoring y 2 cupful sugar 1 egg Slice bananas very thin and sprinkle with half the sugar. Put one-half the milk in double boiler and when at boiling point, add beaten yolk, one-half the sugar, and corn starch smoothed in remaining one-half of milk, stirring as it boils about a minute. Add well beaten white, flavor, and 115 116 PROGRESS MEATLESS COOK BOOK remove from fire. Do not pour over fruit till cream is cold. Other fruits may be substituted for bananas. BANANA CREAM No. 2 6 bananas 2 tablespoonfuls butter 3 eggs 3 tablespoonfuls sugar milk 1 teaspoonful vanilla flavoring Peel the bananas, mash, add enough milk to make a creamy mixture. Cream butter and sugar, add well beaten yolks, bananas, and stiffly beaten whites. Flavor, pour into moulds and bake about thirty minutes. CRANBERRY WHIP 1 cupful cranberry sauce 54 cupful sugar white of 1 egg 54 cupful chopped nuts To the stiffly beaten white, beat in the sugar and sauce alternately, beating till very fluffy, then adding nuts. FANCY CREAM 1 cupful milk 54 cupful chopped nuts 54 cupful chopped marshmal- 1 dessertspoonful gelatine lows 54 cupful sugar 5^ cupful chopped dates 54 teaspoonful vanilla flavoring Heat the milk in double boiler, dissolve gelatine in it. stir in marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from fire, flavor, pour in mould or into small dishes and set on ice to cool. May be served with whipped cream, jelly or any pre- ferred addition. PROGRESS MEATLESS COOK BOOK 117 MARSHMALLOW CREAM No. 1 1 cupful cream 1 cupful grated nuts 94 cupful chopped marshmal- ^ teaspoonful flavoring lows Cut marshmallows in small pieces with scissors. To the stiffly whipped cream add flavoring and pour over marsh- mallows in six sherbet glasses. Sprinkle nuts over top, and serve very cold. MARSHMALLOW CREAM No. 2 1 cupful milk $4 cupful marshmallows, cut in Yz teaspoonful flavoring small pieces Heat the marshmallows in milk till melted to a cream. Add flavoring and serve cold in any preferred style. MARSHMALLOW CUPS Fill sherbet cups with a layer of chopped marshmallows, walnuts, and pineapple. Place on top whipped cream and a couple of small pieces of preserved ginger. ORANGE CREAM 6 oranges J4 cupful butter 54 cupful sugar 1 dessertspoonful corn starch 3 eggs Wash and cut oranges in half, remove juice with a lemon reamer, saving the skins. Smooth corn starch into the beaten yolks, add juice and cook with butter and sugar, in double boiler, till the mixture thickens. Then stir in very lightly the stiffly beaten whites and remove at once 118 PROGRESS MEATLESS COOK BOOK from fire. Cut the orange skins in scallops, with scissors, around the top, the inside scraped dry and brushed with melted butter, with sugar sprinkled over it. Pour each skin half full of cream and set in the oven for a few minutes to become firm. PRUNE WHIP 1 cupful prunes whites of 3 eggs Stew prunes, put through colander, add stiffly beaten whites, bake in a buttered dish fifteen or twenty minutes. Serve cold with whipped cream. SPANISH CREAM 54 box gelatine 1 cupful sugar 2 cupfuls milk 2 eggs ^2 teaspoonful flavoring Dissolve gelatine in enough cold water to soften it, add it to milk at boiling point, stirring constantly. Then add well beaten yolks and sugar. Remove from fire and add well beaten whites and flavoring. Serve cold with whipped cream or any preferred sauce. Cook in double boiler. FRUITS BAKED APPLES No. 1 2 quarts sliced apples 54 teaspoonful soda */a cupful sugar J4 teaspoonful cloves % teaspoonful cinnamon Peel and slice apples that are rather tart, and put the two quarts in an earthen baking dish, stone jar or bean pot; mix all the other ingredients thoroughly, adding a little at a time to the apples in the dish, shaking the dish frequently to mix the contents. Bake slowly for five or six hours. BAKED APPLES No. 2 Wash and core apples, fill the centers with preserves or marmalade, sprinkle with sugar, and bake. Serve cold with whipped cream, or with plain cream with a little flavoring to suit the apple filling. Baked apples are good filled with raisins, dates and figs. BAKED PRUNES Soak dried prunes in cold water all night. Next morning (when baking bread is a good time), put them in an earthen baking dish or bean pot, cover with water, add sugar to taste, and let bake several hours. APPLE SAUCE Peel and cut in small slices as many tart apples as re- 119 120 PROGRESS MEATLESS COOK BOOK quired. Just cover with cold water and when it boils, add sugar to suit the taste, and boil till sufficiently tender. A few chopped dates may be added. Or some finely chopped fresh lemon peel. Or a little cinnamon. Serving apple sauce with whipped cream and a few chopped walnuts is good. FRIED APPLES Peel and slice (not too thinly) tart apples. Dip in cold water, then in sugar, then place carefully in a wire basket and plunge into hot olive oil to fry till tender. Drain on brown paper, lay again in sugar, and arrange in any pre- ferred style on a hot plate. Nice to serve with Nut Roast. CRANBERRY MOULD To one quart of washed cranberries add one and one- half cupfuls water and simmer till the skins burst. Strain through a colander and boil again, adding, as soon as it boils, one cupful sugar. Simmer slowly till thick, and stir often. CRANBERRY SAUCE Wash one quart cranberries and simmer in one pint of water in a covered dish till the skins burst. Then add two cupfuls sugar and boil twenty minutes without the cover. Add a pinch of soda, but do not stir. PROGRESS MEATLESS COOK BOOK 121 STUFFED DATES Cut open dates lengthwise and remove seed. Fill the place of the seed with a nut meat and roll in powdered sugar. CREAM DATES 12 dates cold water whites of 2 eggs powdered sugar */2 teaspoonful flavoring Remove seeds from dates. Measure an equal amount of water to the whites, beat whites stiffly, and add to the water with enough sugar to form a thick paste. Flavor, and fill in the date centers. STUFFED FIGS Steam figs until soft. When cool, cut lengthwise and insert one-half of a marshmallow and a walnut meat. GRAPE FRUIT Prepare the night before, by cutting in halves, loosening the juice by jabbing with a fork. Remove seeds, put over the center as much sugar as it will absorb. Add a few maraschino cherries, or a little wine if desired. To be eaten with an orange spoon and served for breakfast, luncheon or as a dinner salad. Very artistic dishes may be made by cutting the grape- fruit skins in pretty designs. 122 PROGRESS MEATLESS COOK BOOK LEMONS Keep lemons in a vessel filled with water, changing the water twice each week. When lemons have become hard, cover them with boiling water in a covered dish, allowing them to remain two hours. Lemons may be kept fresh for months by placing them on a flat surface and inverting a glass jar or tumbler over each lemon. DRIED PEACH SAUCE Remove the skins by letting peaches stand a few mo- ments in hot water. Boil and sweeten to taste. The skins may also be easily removed after soaking all night in cold water. STUFFED PRUNES Wash dried prunes, soak about three hours in cold water, drain, place in enough cold water to cover and boil ten or fifteen minutes, when pits may be removed. Then proceed as in directions for Stuffed Dates. MEMORANDA MEMORANDA DOUGHNUTS 1 cupful sugar 2 eggs 1 cupful sour milk J/ teaspoonful soda Yz cupful butter 1 teaspoonful salt 4 cupfuls flour y 2 grated nutmeg Cream sugar and softened butter, add beaten eggs, half the flour, soda dissolved in a little water, spice, salt, and flour enough to form a soft dough. Turn on the mould- ing board and work in more flour if necessary to have mixture roll out one-half inch in thickness. Take one- half the entire mixture to roll at a time, cut with a dough- nut cutter and fry in hot cooking oil. This makes fifty doughnuts. A tablespoonful of molasses added to this recipe is good. BAKING POWDER DOUGHNUTS 1 cupful sugar 2 eggs 1 cupful milk 2 teaspoonfuls baking powder 5^2 cupful butter 1 teaspoonful salt 4 cupfuls flour 1 teaspoonful vanilla flavoring Cream sugar and softened butter, add beaten eggs, half the flour, flavoring, salt and more flour with baking powder sifted in. Stir in all the flour possible, turn on a moulding board, working in only enough flour to make the mixture roll into a soft one-half inch dough. Then proceed as in Doughnuts. 123 AS TO BAKING CAKES Slamming the oven door will often cause a cake to be- come heavy. A little flour sprinkled over buttered paper in cake tins prevents cakes sticking. When creaming butter and sugar for cake, if the butter is pressed through a perforated potato masher, it is done very easily and satisfactorily. Stale cake may be freshened by immersing quickly in cold milk and placing immediately in the oven for a few moments. A wooden toothpick is good for testing cakes in the oven. If the wood comes out perfectly dry, the cake is done. Raisins should be washed a day before using, placed in a wire basket and plunged quickly in a dish of boiling water. Spread on a platter or towel and dry. Flavoring can be sprinkled over the cake dough after it is in the pan, in case of the flavoring being forgotten till then. Stirring in lightly is usually the same as "folding" in. If a pan of water is placed in the oven your cake will never burn. A piece of paper placed across the top of a pan of cake when first set in the oven, will prevent it from rising unevenly. To remove a cake inclined to stick to the pan after baking, 124 PROGRESS MEATLESS COOK BOOK 125 set the tin immediately on a thick cloth wrung from hot water and after five minutes, the cake can be turned out without breaking. Chopped nut meats may be added to almost any cake, for a change. Pour one-half the batter to fruit cake into the pan be- fore adding the fruit, stirring fruit into the batter left in the mixing bowl, then pouring the mixture over that already in the pan, and fruit will not all sink to the bottom. A cake without butter must be baked in a quick oven. Fruit cakes and most dark cakes should bake slowly. If sour milk is used in baking, use one-half teaspoonful of soda to each cupful. If sweet milk is used, baking powder is the usual accompaniment, and should be one and a half teaspoonfuls baking powder to each cupful of flour. ORNAMENTING CAKES Crystallized mint leaves and violets and candied fruits can be formed into most artistic decorations for cakes. To fasten candles on cakes, push a hot hat pin or knitting needle in the bottom of candle, remove and put a wooden toothpick in while wax is soft. After the wax hardens around the pick the candle may be easily placed in posi- tion on the cake. CAKES OF MANY KINDS ANGEL CAKE 1 cupful sugar 1 teaspoonful cream of tartar */4 cupfu