IsafaJ
A r
Meat Substitutes
By ISABEL
GOODHUE
NEW YORK
New York Magazine of Mysteries
649 West Forty-third Street
MCMVII
Corvright 1907
By THE NEW YORK MAGAZINE OF MYSTERIES
WHAT DOES COOKERY
MEAN? e o e e o
IT MEANS KNOWLEDGE OF ALL HERBS
AND FRUITS AND BALMS AND SPICES,
AND OF ALL THAT IS HEALING 'AND
SWEET IN GROVES, AND SAVORY IN
MEAT. IT MEANS CAREFULNESS AND
INVENTIVENESS, WATCHFULNESS,
WILLINGNESS, AND READINESS OF
APPLIANCES. IT MEANS THE ECONO'
MY OF YOUR GREAT- GRANDMOTHER
AND THE SCIENCE OF MODERN
CHEMISTRY, AND FRENCH ART, AND
ARABIAN HOSPITALITY. IT MEANS, IN
FINE, THAT YOU ARE TO SEE IMPER-
ATIVELY THAT EVERYONE HAS
SOMETHING NICE TO EAT.
JOHN RUSKIN
-CO.
CONTENTS
FOREWORD .... 7
FOOD VALUES .... 9
ON MEAT-EATING . . . . 11
"FORTY CHEWS TO A MOUTHFUL" . 15
BAKED DISHES .... 19
LUNCHEON AND BREAKFAST DISHES 35
SAUCES FOK CROQUETTES, NUT LOAF,
ETC 49
FRUITED CEREALS ... 55
SOUPS .... 61
SALADS 73
SANDWICHES AND COLD DRINKS . 85
MENUS 97
INDEX 110
FOREWORD
1HIS little book is not addressed
to the extremist on the food
question, but is written for
families who wish to discon^
tinue, either entirely or partially, the use
of flesh food, but want to substitute
dishes which will furnish the same food
value, and will be palatable in the same
hearty and satisfying way.
Q[ It does not aim to present recipes that
are models of economical ingenuity, but
those that neither savor of extravagance
nor of extreme frugality. They are all
recipes that have been tried and liked
by both meat'eaters and vegetarians.
Q[ So many of the dishes represented here
have been originated and prepared in
atmospheres of enthusiasm and good
cheer, that you will probably find all of
those resulting from the use of these
recipes to be decidedly flavored with
optimism.
The food problem means a study of balanced
rations and proportions, as well as the cost and
nutritive value of foods. It means the varying
of these proportions to suit the needs of the old
the young, the laborer, and the brain worker.
Horace Fletcher. .
FOOD VALUES
NUTS, peas, beans, lentils, eggs, cheese
and milk are rich in the nitrogenous
properties considered so valuable in meat,
but good judgment must be used in the
selections made for each meal so that
the supply of this element may not be
excessive.
Q[ Sometimes a housekeeper who is not
possessed of a very versatile imagination
forms the habit of repeating a certain kind
of food at the same meal. This is often
a severe tax upon the digestion and is
usually unattractive to the taste. For
instance, a nut chowder, a nut loaf and
nuts in the salad are in every way
undesirable on the same menu.
Q[ A well-balanced meal should present
a dish rich in nitrates, a starchy food,
succulent vegetables or fruits, and a little
butter, cream or oil.
The glory of the kitchen 1 that holds cooking
A trade from Adam, quotes his broths and salads,
And swears he is not dead yet but translated
In some immortal crust, the paste of almonds.
Ben Jonson.
Though we eat little flesh and drink
no wine
Let as be merry.
Shelley.
ON MEAT EATING
IT IS believed that we absorb impurities more
readily from animal than from vegetable food,
even when the meat eaten is in its best condition,
and certainly no one doubts the unwholesomeness of
the diseased and chemically embalmed meats that are
now put upon the market.
Q Athletes who train on a vegetarian diet (and their
number is increasing) are notably successful in contests
demanding strength and endurance.
Q Professor Irving Fisher, of Yale, has completed tests
by which he finds that a vegetable diet is more con-
ducive to endurance than a diet including flesh food.
Q Fortynine persons were examined, among whom
were students, physicians, nurses and college instructors.
Q Professor Fisher says: "The result indicates that
non'flesh eaters have far greater endurance than those
accustomed to the ordinary American diet."
Q Vegetarians of some years' standing are seldom, if
ever, found among patients who are troubled with
blood diseases.
(J Students of the subject find that, as a class, great
meat eaters are more antagonistic, irritable and nervous
than nonTneat eaters, and are more given to using
stimulants.
11
12
We mast eat to live, not live to eat.
-Folding.
(J In the minds of many people the debasing effect
upon the thousands of men engaged in the business of
slaughtering animals for food forms one of the strongest
reasons for seeking to eliminate flesh food from their
diet
(J The too free use of dead flesh as a diet clouds the
mind and dulls the spiritual perceptions, brutalizing the
finer sensibilities of the soul, while stimulating the
animal propensities.
<J Fruits, grains, nuts and vegetables form the purest
and most ideally perfect foods for man. The very
thought of the sunshine they have stored up in their
growth is a stimulus to their digestion, and these pro'
ducts of the earth contain all the elements that go to
make up blood, bone, muscle and nerves in a form at
once agreeable and easily digested by the human
stomach
Q[ The question of expense is one to be considered also.
It has been demonstrated by one of our leading food
experts that ten cents' worth of peanuts contain more
than twice the protein and six times the amount of
energy that is to be found in a porterhouse steak.
Value for value, then, it will be seen that a well
selected vegetable diet is not only far cheaper than
meat but contains more of the available elements
needed to supply the human machine in order that it
may perform its work with the least possible amount
of waste.
13
14
Let us often have as dinner guests,
"Mirth that wrinkled Care derides,
And Laughter holding both his
sides."
"FORTY CHEWS TO A
MOUTHFUL"
THE advocates of what is known as "Fletcherism"
have for a motto "Forty chews to a mouthful,"
and they claim that a really thorough mastication
of food will regulate all digestive disturbances and will
restore to one a normal appetite. Horace Fletcher was
the first to advocate the particular method in question,
though Gladstone before him preached that every morsel
of food should have thirty 'two chews before it was
swallowed. Mr. Fletcher was a great traveler and un*
derwent many adventures in his efforts to make a fortune.
When he finally found himself with wealth and leisure
to indulge his cultivated tastes, he was unable to enjoy
anything because his health was gone, and he was
obese and scant of breath. From several sources he
received the inspiration which led to his method of
cure. His principles are based on three gernvthoughts
the value of abstinence from food until a true appe-
tite has been earned, thorough mastication and the ban"
ishment of anger and worry.
Q Mr. Fletcher pushed the importance of mastication to
its limits, and taught even those who thought that they
knew its importance, something new in connection
with the mechanism of the tongue as applied to chew
ing food, and he also emphasized as well the necessity
for the thorough mixing of saliva with all food as the
first step in the process of healthy digestion. Not only
should solids be so thoroughly chewed that there will
15
"The strength of the nation is in the
hands of tts cooks."
be no forced swallowing, or any strained motion of the
muscles of the back of the tongue or throat in swal'
lowing, but all liquids having taste, and therefore hav-
ing in them something to be digested, should be treated
to a preparatory process in the mouth before being
swallowed. That means that every liquid, except pure
water, should be sipped and tasted in the mouth long
enough to give it a chance to be well mixed with the
saliva.
(J By following out these principles the appetite will
soon become a true index to the needs of the body for
food, and it will demand nothing more after the craving
for food is satisfied. In addition, a normal appetite,
when once it is attained, will demand only what the
system requires, and there will be a feeling of repulsion
towards what is undesirable. The system attaches the
utmost importance to the mechanical action implied in
the forty chews necessary for the thorough chemical
preparation of the food liquid or solid in order to
make it fit for digestion, which is, after all, the most vital
process of the physical system, for on it depend health
of body and of mind alike.
17
It is hard to provide so simple and clean a
diet as will not offend the imagination. * * * It
may be vain to ask why the imagination will not
be reconciled to flesh and fat. 1 am satisfied that
it is not * * and he will be regarded as a
benefactor of his race who shall teach man to con-
fine himself to a more innocent and wholesome
diet
Thcreau.
BAKED DISHES
There is nothing so hygienic
as love
PREPARING NUTS
A SMALL meat grinder, after it has been
** thoroughly cleansed, may be kept for
grinding nuts, or a nut and vegetable grinder
may be obtained for a moderate price. If
you obtain almonds, English walnuts, filberts,
pecans, Brazil and pistachio nuts, and put
each kind, after it is ground, into a pint
fruit jar, label it, and screw the cover on,
you will have a most convenient store to
call upon when preparing nut dishes ; and
you can easily mix the various nuts when
you wish to do so.
Q It is best to grind the nuts moderately fine
but not to a meal. If you wish a meal, as
for soups, you can take some of the nuts
out and grind them finer for the purpose.
Q Nearly all of the nut recipes that have
come to the author's notice result in dishes
of a new flavor but which seldom have a
recognizable nut taste. To a lover of nuts
this is a disappointment. The use of both
ground nuts and half nut meats, or of
ground nuts and broken meats, is a method
with happier results in this regard than that
of using nut meal alone or manufactured
nut combinations.
21
May the cook send in vibrations of
sweetness and good cheer with
every dish she prepares
NUT LOAF
loaf should be baked in a medium^
sized bread tin. The tin should be
well greased, and, when done, a knife
should be passed around the loaf, loosening
the edges. A platter should then be placed
over the top of the tin, and tin and platter
firmly held together and reversed. When
the tin is removed the loaf, nicely browned,
will rest in the center of the platter. A
sauce should be poured around the loaf
before serving. Cold nut loaf is very
good when sliced with a sharp knife and
served the same as veal loaf. Garnish
with parsley.
q Nut Loaf No. 1
Three cups cracker crumbs, fine ; three and one'half
cups of milk and water ; two eggs, well beaten ; one
cup of nut meats ; three' fourths cup mixed ground nuts.
Salt to taste.
Q Nut Loaf No. 2
Two cups boiled rice ; one-half pint of milk ; two eggs,
well beaten ; one and one^half cups ground Brazil
nuts : one-half cup ground unroasted peanuts ; one-half
cup English walnut meats.
23
24
The Tragic Muse should never be
invited into the dining room
Nut Loaf No. 3
Three cups mashed or cold boiled potatoes very finely
chopped ; two and one-half cups milk ; two eggs, well
beaten ; one cup English walnut meats ; one-half cup
mixed ground nuts; one teaspoonful peanut butter,
diluted in a little of the milk; one-half small onion,
finely minced. Salt.
STUFFED TOMATOES
TN each of the three following recipes
* cut out the cores of the tomatoes used.
Grease a flat tin and place the tomatoes in
it, putting around them the stuffing that
remains after filling the tomatoes, forming
a nest for each one. Bake until they are
tender and slightly browned. Upon re^
moving from the oven butter the top and
sides of each tomato.
Q Tomatoes with Bean Stuffing
Six large ripe tomatoes; two large cupfuls of boiled
navy beans ; one medium-sized onion, minced fine ; one
heaping tablespoonful of butter. Mix the beans, onion
and butter together and season with salt and pepper.
Q Tomatoes with Pea Stuffing
Six large tomatoes ; two large cupfuls of boiled yellow
split peas ; one green sweet pepper, minced. Be careful
25
And now and then your men of wit
Will condescend to take a bit.
Swift.
to remove every seed from the pepper. Mix the peas
and pepper together, and season with salt, pepper and
butter.
Q Tomatoes with Nut Stuffing
Six tomatoes ; three cupfuls of soaked bread crumbs ;
one and one-half heaping teaspoonfuls of peanut butter ;
one-half cup ground pecan nuts. Dissolve the nut butter
in a little water and mix the bread crumbs, nut butter
and nuts together; a very little minced onion may be
added. Season with salt and pepper. Place in each
tomato, with the stuffing, one-half of a nut meat, and a
nut meat should also crown the mound of stuffing on the
top of each tomato.
Q Tomatoes Stuffed with Cheese
One cup cracker crumbs moistened with water ; one*
half cup grated cheese: one tablespoonful of butter;
salt and pepper Mix the cracker and cheese together,
add the butter and season. Stuff the tomatoes with the
mixture but do not place any around the tomatoes in
the pan.
Q Baked Peppers
Carefully remove all the seeds from green, sweet
peppers ; prepare either of the first three above fillings,
as for tomatoes. Fill the peppers and bake.
Q Baked Hominy and Cheese
After washing a cupful of hominy in three waters, pour
upon it a pint and a half of boiling water, and boil for
twenty minutes ; then add a tablespoonful of butter, a
pint of milk, one egg, and a cupful of grated cheese.
Bake for forty minutes in a moderate oven.
27
Muse, sing the man that did to Paris
go,
That he might taste their soup, and
mushrooms know.
-W. King.
Q Baked Mushroom^.
Select nice, large mushrooms, peel and remove the
stems; put them in a porcelain saucepan with a table'
spoonful of butter and set on the back of the stove until
all the mushroom liquor is drawn out, then add a slight
seasoning of pepper and salt and put the saucepan over
the fire, stirring now and then, until the mushrooms are
almost done; cover the bottom of a baking dish with
slices of toast ; put the mushrooms over these, adding
to the liquor an equal quantity of sweet cream ; cover
the top with coarse bread crumbs and bits of butter and
bake in the oven until lightly browned.
Q Mushrooms are substantial food, and the wild sorts
(when one learns to know them) as well as the culti-*
vated varieties, should appear more frequently upon the
table as part of the regular bill of fare when they can
be secured.
Stuffed Apples
Scoop out a good core from cooking apples and fill
with equal parts of whole wheat, or plain bread crumbs,
and chopped mushrooms ; season with tomato catsup, or
other prepared sauce, or fresh chopped parsley, etc.;
place in a baking dish, dotting the apples with butter and
adding a little water to the dish. Bake until the apples
are done. Instead of mushrooms, the apples may be
stuffed with chopped peanuts mixed with whole wheat
bread crumbs, adding a little butter and seasoning.
Another way is to use boiled chestnuts mashed and
seasoned for stuffing the apples.
29
Sma/Z cheer and great welcome
makes a merry feast.
Shakespeare.
Q Cheese Custard
Take a round loaf of baker's bread ; cut in slices about
one'half inch thick; remove any hard or very brown
crust and butter well. Line the sides of a deep buttered
baking dish with six of the slices and lay the seventh in
the bottom. Grate fine one-fourth pound of good cheese.
Melt a small piece of butter and stir into one and one'
half pints of good milk ; dissolve two tablespoonfuls of
flour in a gill of cold milk, add it to the boiled milk
and let it cool. Add the cheese, salt, pepper and four
well beaten eggs to the milk, and pour it into the baking'
dish. The cheese custard should at least reach the top
of the upright slices of bread. Bake in a hot oven as
you would any bakad custard.
Q Baked Rice and Cheese
Three cups boiled rice; three cups milk; one'fourth
pound grated cheese; three well beaten eggs; one
dessertspoonful of butter ; salt. Melt the butter and stir
lightly into the rice and milk; add the eggs, beat in
lightly, and bake in a hot oven one'half hour.
Q Baked Peas
Soak yellow split peas over night; boil until tender, and
then take two and one-haif cupfuls of boiled peas ; one'
half cupful of cracker crumbs; one pint of miik; one egg;
two'thirds cupful of finely minced celery, or one tea'
spoonful of celery salt ; one dessertspoonful butter , salt
to taste. Bake thirty'five minutes.
31
"Just as in nature thy proportions be,
As full of concord their variety."
C[ Baked Beans
Baked macaroni and cheese makes a good substitute for
the meat dish, as do also baked beans. In baking beans
without pork, place a good-sized onion in the bottom of
the bean pot The result is not a perceptible onion
flavor, but a decided enriching of the beans. A goodly
quantity of butter should be added to beans baked with'
out meat. A little while before they are done ; or,
when the beans having the onion in the bean pot are
about half done, stir through them a nut cream, made by
dissolving one heaping teaspoonful of peanut butter in a
little water, and add ordinary butter as well. Do not
use enough nut butter to allow a peanut flavor to pre*
vail, but enough to mellow and enrich the beans.
Q Ked Kidney Beans
Red kidney beans are especially good baked. Indeed,
they are so highly esteemed in Boston, the Mecca of
the baked-bean lover, that one is obliged to pay more
for them there at the cafes and restaurants than for
ordinary kinds. The canned red kidney beans are
almost as good as the fresh ones, and if you pour off
the liquor, rinse the beans, mash a few of them and
add cream, you need not fear them, baked or unbaked,
because they were canned, and they will form a most
palatable addition to your bill of fare.
33
There was once a man who, when the dew was on
his strawberry vines, and the wren that had her nesi
near his bedroom window had begun her morning
thanks, strode out into his little garden. Without losing
any of the wren's music, he plucked him a bunch of
radishes, cut heads of tender lettuce, picked a pan of
strawberries, added a pitcher of milk and a plate of
crackers or bread, and breakfast was ready. So the
vegetable habit simplifies life.
Good Health.
LUNCHEON
AND BREAKFAST
Enough is ax good as abundance.
Gaelic Proverb.
qNut Hash
One tablespoonful of peanut or mixed nut butter, made
into a smooth cream with water; three- quarters of a
cupful of ground nuts; two cupfuls of finely chopped
potatoes. Mix the nut butter through the potatoes; add
the ground nuts, and a little milk or water to moisten.
Salt to taste: add a little minced onion if desired. Put
butter in a hot frying pan, add the mixture of potatoes
and nuts, and brown as in making corned'beef hash.
When you think a brown crust has formed over the bot'
torn of the hash, place a plate over the top and invert
the frying pan and plate, turning out as if it were an
omelet
Q Lentil Hash
Equal parts of boiled lentils and cold boiled potatoes,
finely chopped. Minced onions should always be added,
or minced celery. Season with butter, salt and pepper.
Place the preparation in a hot buttered frying'pan and
proceed as in nut hash. People often ask what lentils
are and for the benefit of those who have never used
them 1 will explain that they are a legume, highly nutri'
tious and much used in Oriental countries. They can
be obtained in any large city market
Q Waldorf Eggs
To prepare for six persons take six small, sweet peppers;
remove every seed, being careful to leave the peppers
in as perfect a condition as possible; boil in water until
tender Have ready a hot tomato sauce and six pieces
of toast made from stale bread cut in inch thick pieces,
37
38
Now, good digestionwait on appetite,
and health on both.
Shakespeare
from a round loaf if possible, and toasted slowly to a
light brown in the oven. Butter the toast well; place
a piece in the centre of each plate; put one of the red
peppers on each plate, beside the round of toast, and
on each piece of toast slip a poached egg, being careful
not to break the yolk. Around the toast and peppers
pour the tomato sauce. Place a small piece of butter on
each egg and in the heart of each pepper. This is an
extremely pretty lunch dish and is especially suitable
when a red color scheme is desired
Q Curried Eggs No. 1
Boil for fifteen minutes as many fresh eggs as you wish
to use; remove the shells carefully at once; cut the eggs
in half lengthwise and place on a platter, the yolks
uppermost. Pour around them Curry Sauce No. 2,
and serve.
Q Curried Eggs No. 2
Place an entire hard boiled egg (the shell having been
removed) in a sauce dish; pour around it Curry Sauce
No, 2; lay a sprig of parsley on the sauce beside the
egg; place the sauce dish on a small plate and serve
individually
Q Potato Scramble
Three large cupfuls of mashed potatoes; four eggs.
Put butter into a hot frying pan; turn the potatoes into
it; break the eggs and turn them in on top of the potatoes ;
with a fork break the yolks and stir them very lightly into
39
40
Animals feed, men eat, but only men
of intelligence know how to eat.
T-Brillat-Savarin.
the potatoes, but do not beat; keep tossing them as in
cooking scrambled eggs until the white of egg has turned
creamy and thick. Season with butter, white pepper
and salt.
Q Scramble of Peas
Prepare green peas as is usual for serving, except drain
off all juice. Scramble some eggs. Place the eggs in
the middle of a platter, heaped up, and pour the peas
around the mound of eggs. This is as good in its way
as an omelet with peas and is less trouble.
v
Q Rice and Cheese Scramble
One cup of boiled rice; two' thirds cupful grated cheese;
four or five eggs. Moisten the rice and cheese with a
little milk, mix together, and scramble in with the eggs.
Very good.
Q Okra and Egg
Three cups of boiled or canned okra; two' thirds of a
cup of boiled rice; one teaspoonful of lemon juice; two
hard boiled eggs. Boil eggs twenty minutes; after they
have been boiling ten minutes put the okra and rice over
and boil ten minutes Remove the shells from the eggs,
pour okra preparation into the dish for serving and slice
the eggs over it.
41
Blest be those feasts with simple
plenty crowned.
Goldsmith.
Q Layer Omelet
A friend contributes this recipe, which must make a
most attractive'looking omelet. It is, she affirms, a delic-
ious one if eaten as soon as taken from the fire. Prepare
as for any omelet but put only the beaten yolks of the
eggs in the frying pan and do not add the well- beaten
whites until the yolks have "set". Then spread the
white of egg evenly over the yolk. Fold the omelet and
serve immediately The frothy white of egg will puff
out at the sides of the omelet and when cut the omelet
will be in three layers, white and yellow.
CROQUETTES
E material used for croquettes should
be chopped or ground fine, or put
through a colander. It should be well
seasoned, mixed with beaten egg, a little
flour and butter, and moistened with boiling
water or milk.
Q[ In mixing croquettes, good judgment should
be used not to have the mixture too dry to
be palatable, nor too moist to keep its shape
in frying. The croquettes may be made
up into ball or cylinder shape, covered with
beaten egg and rolled in very fine bread or
cracker crumbs, placed in a wire croquette
43
A woman and her servant, acting
in accord, would outwit a dozen
devils. French Proverb.
basket and let down into boiling fat, or oil,
until browned; or, they may be made up in^
to little round cakes and fried in an ordinary
frying pan.
Q Nut Croquettes No. 1
Equal parts of cold mashed potatoes and finely ground
mixed nuts ; salt to taste. Add well beaten egg, and
flour enough to bring to the right consistency for forming
into croquettes. Roll in beaten egg and finely ground,
or rolled, crumbs, and fry
Q Nut Croquettes No. 2
Two cups of soaked cracker crumbs ; one cup of soaked
toasted corn crisps ; two heaping teaspoonfuls of peanut
butter ; one well beaten egg. Dissolve the peanut butter
in a little warm water to the consistency of cream. Use
a little flour, or more corn crisp, if necessary, to form into
shape ; cover with egg and cracker crumbs and fry in
croquette basket ; or, make into little flat cakes and brown
in a frying pan,
Q To both of these recipes a little finely minced onion
may be added, or they may be served with a tomato or
onion sauce. In thecen re of each croquette a nut meat
may be placed English walnut, pecan or almond.
Q Split Pea Croquettes
Three' quarter parts boiled split peas to one'quarter soaked
cracker crumbs; add a litt e minced celery or boiled sweet
pepper, minced fine, and one beaten egg. Roll in egg
and cracker meal, and fry.
45
46
He that is of a merry heart hath
a continual feast.
Proverbs.
Q Bean Croquettes
Boil a half pint of small white beans in a pint of water
with one'half teaspoonful of soda for five minutes ; pour
off the water and put through cold water till the skins
come off; throw the skins away and boil the beans until
tender ; strain off the water and use three-quarters of
boiled beans to one- quarter part soaked cracker crumbs ;
add a little finely minced onion, and mix, adding one egg
and flour if necessary. Salt to taste.
Q White sauce, tomato sauce, and celery sauce may be
used with pea and bean croquettes.
Q[ Cream Croquettes
To each well 'beaten egg add two tablespoonfuls of
cream, one teaspoonful of sugar and enough cracker
crumbs to absorb the egg and cream. Dredge over the
mixture enough white flour to bring it to the proper
consistency; dip into beaten egg and fry. Serve either
cold with wh pped cream or hot with a hot fruit sauce.
Q Apple Croquettes
To two cupfuls of apples, cut in small pieces after
being pared and cored, add a scant tablespoon of
butter and one of water; cook in a double boiler until
thick and dry, mashing well as the apples are softened;
mix one'third cup of pastry flour, or of corn starch,
with a little water, salt slightly, and stir into the thick'
ened apple; cook for fifteen minutes, then add a beaten
egg, stirring the mass lightly until the egg is cooked;
cool in a flat dish; drop spoonfuls of the mixture into
fine crumbs, then into beaten egg and again into the
crumbs and fry in deep fat. Especially good to serve
with nut loaf or nut hash.
47
Let fancy, not cost, prepare all our dishes,
Let the caterer mind the taste of each guest,
And the cook, in his dressing, comply with their wishes
Ben Jonson.
Pungent sauces whet the appetite.
Columella.
SAUCES FOK CROQUETTES,
NUT LOAF, ETC.
White Sauce
Mix two tablespoonfuls of sifted flour with a generous
teacupful of warm butter. Place over the fire a sauce-
pan containing a pint of sweet milk, a saltspoonful of
salt and a pinch of white pepper When it begins to
boil add the butter and flour, stirring constantly until it
thickens and becomes like cream. If you choose, use
cream instead of milk and leave out the butter
(3[ Celery Sauce
Take three heads of celery, cut into very small pieces,
boil them eight minutes in water, then strain off the
water and put the celery into a white sauce, prepared
as above. Boil all together for eight minutes, stirring
constantly
Q Onion Sauce
Into white sauce stir four tender boiled onions that have
been chopped very fine.
Q Curry Sauce No. 1
Just before adding the butter and flour to the milk in
making white sauce, stir in two-thirds of a teaspoonful
of East Indian curry powder, which has been mixed with
a dessertspoonful of the milk.
51
52
We praise lor the things that bring
out life's rich flavors.
Good Things and Graces.
Q Curry Sauce No. 2
Place one tablespoonful of finely minced onion in &
frying pan with a little butter and let it cook until slightly
browned ; add to this two cupfuls of white sauce and
one scant teaspoonful of East Indian curry powder, after
it has been dissolved in a little water. Let it remain
over the fire until it has boiled two minutes.
Q Horse Radish Sauce
Drain the vinegar from prepared horse radish and stir
two heaping teaspoonfuls into a pint of white sauce
Use more horse radish if desired.
Q Tomato Sauce
One pint of canned tomatoes ; one slice of onion ; one'
half ounce of butter; one clove; pepper and salt. Boil
twenty minutes, remove from the fire and strain through
a sieve, Melt the butter and as it melts sprinkle in a
tablespoonful of flour. Stir it until it browns and froths
a little, then mix with the tomato preparation and serve.
Q A French boarding-house keeper takes for her tomato
sauces a condensed canned soup. This is reduced nearly
as much as for soup and then thickened with flour,
and butter added.
Q Brown Sauce
If you use browned butter and browned flour in making
tomato sauce, or in making white sauce into brown
sauce, it will furnish a pleasant variety.
53
There is about all natural products a certain volatile
and ethereal quality which represents their highest value,
and which cannot be vulgarized, or bought or sold No
mortal has ever enjoyed the perfect flavor of any fruit
and only the godlike among men begin to taste its am-
brosial qualities.
Thore&u.
FRUITED CEREALS
Hang your hurry habit up in the
hall; it is bad form to wear it
to the table.
FRUITED CEREALS
it is desirable to serve a warm
dish for supper, or for a simple home
lunch, cereals cooked with fruit and served
with cream are delicious. Some combina^
tions which are popular with us are :
(J Rice boiled or steamed with raisins and ground
mixed nuts.
(J Rice with raisins and blanched almonds. The
almonds are not ground but broken in half lengthwise.
<J Rice, dried currants and pecan nuts. The pecans
should be boiled fifteen minutes before being added to
the rice and currants and then should cook the twenty
minutes needed to cook the rice.
Q( The partly crushed or coarsely ground wheat pre'
parations may be cooked with tender apples that have
been peeled and quartered. The apples should not
be too tart to serve with cream.
(J The same kind of wheat preparations may also be
cooked with raisins and figs ; the figs having been cut in
narrow strips before cooking.
(J Other wheat preparations are good with dates ; the
dates cook very quickly, and should be stoned and cut in
half or left entire, if the cereal is one that cooks in a
short time the dates will cook to a mush if they are cut
into small pieces.
57
58
An' it's a good sayin', ate as littli as
ye kin an' yit kape falin* sthrong.
Shamrock Philosophy.
Q The more finely ground breakfast cereals of wheat
are especially good in combination with peaches, either
canned or fresh.
<J Cereals served with fruits should be well prepared
not being so thin as to be suggestive of gruel nor so
thick as to be heavy and lumpy.
(J Rice for this purpose should be boiled until the grain
has swelled to its full capacity and has just begun to
break Rice should be carefully looked over and washed,
and then thrown into boiling water and boiled con^
stantly for twenty minutes. The water should be
drained off at once, leaving the rice tender and a hint
soft but not in the least sodden or mushy. The water
that is drained off from the rice contains nutritious
matter and it should not be thrown away but used as a
basis for soups or sauces at some other meal.
(J A raw food cereal that is really delicious consists of
raw oatmeal, seeded raisins and cream. Dates may be
used in place of the raisins.
Q The use of raw vegetables and fruits as food is
steadily increasing as persons begin to understand their
increased food value when eaten in this state. The
mineral elements are among the most important in any
food product. These elements consist of organic salts
which are found in vegetable foods in the form most
readily assimilated by the system. These salts are
more or less changed by cooking or may be lost by ithe
careless preparation of the food To ;be sure of obtain*
ing them, therefore, a generous proportion of the diet
should be of vegetables and fruits that are eaten raw
59
Table talk, to be perfect, should be sincere without
bigotry, differing without discord, sometimes grave,
always agreeable, touching on deep points, dwelling
most on seasonable ones, and letting everybody speak
and be heard
L Leigh Hunt.
62
Bress de Lo'd I ain't got ter salt my
vittles wid tears from de mo'ners'
bench no mo'.
Good Things and Graces.
SOUPS
Q Nut Chowder
Two medium-sized potatoes ; one large onion ; two
tomatoes ; one-half small, green, sweet pepper, cut
into strips; one dessertspoonful of peanut butter dis-
solved to a cream ; two tablespoonfuls of finely ground
mixed nuts ; salt ; one quart of water. Let the pota"
toes and onions be sliced thin but not chopped fine.
The tomato should be cut into small pieces. Boil all
together until the potatoes and onions are tender, just
before serving add a teaspoonful of ordinary butter
Q Strained Nut Soup
One large onion ; two good- sized tomatoes ; one des-
sertspoonful of peanut butter ; one heaping teaspoon'
ful each of peanut and mixed nut butter ; one coffee-
cupful of soaked entire wheat bread crumbs (though
any wholesome bread will answer). Dissolve nut
butter in a little water If liked, curry powder may be
added, but for the ordinary taste when flavoring with
curry powder r use much less than the recipes for curried
d.shes usually advise. In this use a scant teaspoonful
dissolved in a tablespoonful of water Boil forty mm-
utes, take from the fire and put through a coarse
strainer. The result should be a brown soup of cream
consistency.
Q[ Okra and Nut Soup
One heaping tablespoonful of rice ; one medium-sized
tomato; cne small onion; two cups of canned or
stewed okra; one teaspoonful of nut butter, salt and
63
64
Let the wine of joy flow freely.
pepper. Peel the tomato and onion and mince them
very fine. Boil the rice, minced onion and tomato in a
half'pint of water until the rice begins to be tender.
Boil the okra a few minutes, put through a colander.
Dissolve the nut butter in two tablespoonfuls of water
and add it to the soup, with one and a half pints of
water. Boil ten minutes and serve.
Q Filbert Soup
One pint of water ; one and one'half teaspoonfuls of
finely minced onion ; one pint of milk ; one table'
spoonful of rice, boiled until tender. Finally add filbert
meal until there is a decided filbert flavor, salt to taste,
let it boil five minutes longer and serve. This is a
delicious and delicate soup.
Q Tomato Bisque
One pint of canned or fresh tomatoes, cut in small
pieces; one quart miik; one'third cup butter; one
tablespoonful flour; one teaspoonful salt; half salt'
spoonful white pepper ; dash of red pepper. Stew the
tomatoes until soft enough to strain, if they are very
acid adding a half saltspoonful of soda before straining.
Heat the milk and add to it gradually a tablespoonful
each of butter and flour rubbed together. Season the
strained tomatoes and add to it the thickened milk and
the rest of the butter, a small portion at a time, stir
steadily till the mixture boils up once and serve imme'
diately. All or part cream may be used instead of the
milk, in which case use less butter in proportion.
65
Relax body and mind, permit your
soul to lean against the shoulder of
the Infinite a few moments and
then to the feast.
Q Corn Chowder
The kernels from twelve ears of corn ; two onions ;
four tablespoonfuls butter ; four pilot biscuits ; six pota-
toes ; one cupful milk; tablespoonful flour; salt and
pepper to taste ; one tablespoonful minced parsley ; one
quart water. Cut the kernels from the ears of corn.
Peel and mince the onions and fry in a deep saucepan
in three tablespoonfuls of the butter, add the corn, the
pilot biscuit broken in small pieces ; the potatoes par-
boiled and sliced, and the seasoning. . Cover with a
quart of boiling water and cook gently for three-
quarters of an hour. Heat the milk to boiling and
thicken with butter and flour rubbed together and added
gradually. Add to chowder and turn at once into a
hot tureen.
Q Cream oF Corn Soup
Six or seven ears of sweet corn, choosing ears that are
a little old for table purposes ; one pint water ; one
pint milk or cream ; one teaspoonful salt ; half salt-
spoonful white pepper ; one teaspoonful sugar ; one
tablespoonful flour ; one tablespoonful butter. Score
down the rows of kernels with a sharp knife and then
scrape out the pulp with the back of the knife until
there is enough to make a pint. Add this to the pint of
water, which should be boiling, and cook fifteen min-
utes. Add the salt, pepper and sugar. Heat the milk
in a separate vessel and add to the pulp. Kub butter
and flour together, thin it with a little of the mixture,
added gradually ; then turn it into the soup, cook five
minutes more and serve.
67
68
It is the exquisite quality of a
dinner that pleases us, not the
multiplicity of dishes.
Q Cream of Vegetable Soup
Three potatoes carefully peeled ; three small carrots ;
one turnip ; three onions ; four large stalks of celery ;
three stalks of parsley. Chop all to the size of small
dice. Cover with two quarts of water and season
with salt and pepper. Rice may be added if desired.
Just before removing from the fire add a half'pint of
cream.
(J This soup is to be used without straining, but if you
wish a strained soup the vegetables may be sliced and
covered with a pint more water and allowed to simmer
for three hours, removing any scum that may arise;
then strained and put over the fire again, the cream
added, and in two minutes removed and served.
Q Other Cream Soups
Cream of Celery, Cream of Lima Beans, Cream of
Asparagus, Cream of Green Peas and other cream
vegetable soups may be made as follows: To one
pint of the vegetable desired, cooked to a pulp and
strained through a colander, allow one quart of milk.
Heat the milk and thicken with a tablespoonful of flour
rubbed into one of butter. Heat vegetable pulp sep'
arately, season with salt and white pepper, and, if
desired a few drops of onion juice. Add the thick'
ened milk, cook three minutes and serve.
69
Soup is to a dinner what a por-
tico is to a palace, or an
overture to an opera.
Grimond de la Reynere.
q Tomato Barley Soup
Six good sized tomatoes, one large onion, one large potato,
one'half green sweet pepper. Cut all into very small
pieces, add salt and pepper and one quart of water.
Boil the vegetables and two dessertspoonfuls of barley
together until the barley is very tender. Add one table*
spoonful of butter and serve.
(J The addition of nut butter mixed to a cream in a
little water, or nut butter and mixed nut meal, will con*
vert these vegetable soups into nut soups.
Q Fruit Soups
Fruit soups are really very nourishing, forming the sub*
stantial part of the meal in many countries where their
value is appreciated. Almost any fruit may be used
as the basis of such a soup, using, for stewed fruits
passed through a sieve, an equal quantity of water,
thickening each pint of the whole with a heaping tea-
spoonful of arrowroot, tapioca, sago or cornstarch.
(J The pure juices of fresh fruits, like red raspberries or
strawberries, may be used in the same way. Fruit
soups are served hot or chilled, using small bowls or
bouillon cups.
Q Prune Soup
Rub a pint of prunes, stewed soft, through a colander,
sweeten and add one pint of water, bring to the boiling
point and thicken with a tablespoonful of cornstarch or
arrowroot, mixed till smooth in a little cold water, cook
till clear, adding a little salt, a tablespoonful of lemon
juice and a little of the grated lemon rind ; strain and
serve hot or chilled.
71
MAYONNAISE FOR BLUE MONDAY SALAD
Cut up some lively capers, add to them a sauce made
of the milk of human kindness, thickened with peace oil
and spiced to taste. When using this mayonnaise always
serve some fresh peals of laughter with the salad. If
you find it impossible to obtain the fresh peals, use
some that you have sun-dried for emergencies.
Good Things and Graces.
74
Not too divine to toss you up a
salad.
Austin Dobson.
RAW FOOD SALADS
MAY wisely follow the raw food
enthusiast in the use of the most
palatable and wholesome part of his bill
of fare, i.e., the raw vegetable salad.
Q[ Here are a few combinations that have
been very much liked by both the corv
servative and radical salad lovers.
Of Apple Combinations
Tender, rather tart apples, sliced very thin and served
on lettuce leaves with mayonnaise dressing.
Apples, Neufchatel cheese and English walnuts, on
lettuce mayonnaise dressing.
Apples, celery, English walnuts and white grapes cut
in half lengthwise.
Apples, celery, pecan nuts and a little minced onion on
lettuce.
What can I think of thy good quali-
ties, onion, as every bite draws
tears. Arabic Proverb.
Q Raw Carrot Combinations
Carrots, celery and onions. Use but half as much onion
as of either carrot or celery. Carrots should always
be sliced very thin and cut into small pieces. It is a
vegetable that may be easily cut into fancy shapes.
(J Raw carrots are considered extremely wholesome
and, like apples and onions, great beautifiers.
Carrots, celery and English walnuts. Serve on lettuce
with mayonnaise.
Ill
Carrots, dates and English walnuts. Serve on lettuce
with mayonnaise dressing.
Q Vegetable Salad
Finely shredded cabbage, onion, celery and leaves from
the heart of the spinach and coarsely ground mixed nuts.
Serve with either a French dressing or a mayonnaise.
<J In preparing cabbage for a salad slash deeply across
the cabbage with a knife both ways before slicing it
The shreds will be shorter and more manageable for
eating.
77
/ am a great eater of beef, and I believe
that does harm to my wit.
Twelfth Night, 1, 3.
Q Grape Fruit Combinations
Grape fruit, or pomelo, is a fruit increasing in a
deserved popularity. It makes a delicious and wholesome
salad, which may be served in a variety of ways. To
prepare it, peel and remove every particle of the bitter
white covering of the pulp. Leave the pulp in larger
and smaller chunks as it comes out from the sections.
I
Prepared grape fruit, with oranges, made ready in the
same way. Serve on lettuce or crisp white cabbage
leaves with mayonnaise.
II
Grape fruit, with an equal quantity of celery cut in inch
lengths, and apples in small cubes. Serve on lettuce
with French dressing or mayonnaise.
Ill
Grape fruit, with fresh or canned cherries and nuts,
either chopped or whole, according to the kind used.
Mayonnaise.
Q Tropical Salad
Use an equal quantity of dates cut in half and stoned,
fresh cocoanut, with the brown part peeled off and then
cut in cubes, and orange pulp freed from the white
covering of the sections and broken as little as possible.
Serve on crisp lettuce or tender white cabbage leaves
with mayonnaise dressing.
79
At their savory dinner set
Herbs and other country messes.
Milton.
Q Tomato Combinations
i
Tomato cups on lettuce, filled with nuts and celery.
Mayonnaise. To make the cups peel the tomatoes and
take out seeds.
Tomato cups on lettuce, filled with minced onion and
celery and minced green pepper. Mayonnaise
III
In the centre a mould of tomato jelly, around it a ring
of finely shredded cabbage, onions and pecan nuts.
Boiled mayonnaise dressing.
In the centre, celery and
IV
Tomato jelly in a ring mould.
English walnuts.
Q Cucumber Salad
Halve cucumbers, cut lengthwise, and fill with finely
cut tomatoes, onions, celery, parsley and pecan nuts.
Peel the cucumbers and remove the seeds before fill-
ing, also peel the tomatoes and remove the seeds before
using in the salad. After the cucumbers are filled
chill them on ice.
q Mayonnaise Dressing
Two egg yolks, one to two cups of olive oil, two
tablespoonfuls of vinegar, two tablespoonfuls of lemon
juice, one teaspoon mustard, one teaspoon salt, one-
31
82
Labor gives the best relish.
Latin proverb.
sixteenth teaspoon paprika. Beat the yolks of the eggs,
add the olive oil, drop by drop, beating continually
until thick, then add vinegar and lemon juice until thin.
Again add oil until thick, and thin as before. Repeat
this operation until the oil has been added. Mix to^
gether the mustard, salt and pepper and stir into the oil
and egg. Whipped cream may be added just before
serving.
C( If the dressing is to be made on a warm day or in a
very warm room, have the ingredients and utensils ice
cold. While making the dressing have the bowl suf
rounded by ice water.
C} French Dressing
French Dressing is easily and quickly made. The usual
proportion is one part vinegar to four parts oil. Put
four tablespoonfuls of oil in a bowl which has been
thoroughly chilled, or set the bowl in another contain^
ing ice water or bits of cracked ice. Next put in a
half teaspoonful of salt and a dash of red pepper,
mixing them together until the salt is dissolved, then
add the vinegar drop by drop, constantly stirring, so as
to blend the oil and vinegar together as perfectly as
possible. The proportion of oil and vinegar and that
of seasoning may be varied to suit individual tastes, and
all or part lemon juice may be used instead of the
vinegar, if preferred. Tarragon vinegar makes a pleas -
ant change in the flavor.
83
Plain food is quite enough for me ;
Three courses are as good as ten
If Nature can subsist on three,
Thank Heaven for three. Amen I
I always thought cold victual nice
My choice would be vanilla-ice.
Dr. Holmes.
SANDWICHES
AND COLD DRINKS
Joy, gentle friends! Joy and fresh
days of love accompany your
hearts!
Shakespeare.
SANDWICHES
TO MAKE good sandwiches use bread
that is rather stale and cut in very
thin slices, trimming off the edges to make
the pieces even. It is better to butter the
bread before cutting the slice, especially if
the butter is not very soft. Whole wheat
bread makes delicious sandwiches, and
Boston brown bread is also an acceptable
variety, both of these blending especially
well with nut combinations for filling. If
sandwiches are to be kept for some time
after making they should be wrapped in a
cloth dipped in cold water and then wrung
almost dry. Put a dry cloth over this, and
keep, if possible, in a tin box.
Q Nut Sandwiches
Almost any kind of nut makes a good sandwich. Have
them ground fine and mix smooth with a little mayon*
naise or use plain cream. A leaf of crisp lettuce used
between the slices with the nuts is an improvement.
Q Waldorf Sandwiches
Chop apples and celery fine and use an equal part of
each, with English walnuts ground as directed above ;
mix with a little mayonnaise or sweet cream and spread
between thin slices of white bread.
87
88
Oh! herbaceous treat!
'Twould tempt the dying anchorite
to eat.
Sidney Smith.
Q Banana Sandwiches
Mash ripe bananas to a pulp and add lemon juice to
taste; spread between buttered whole wheat bread.
Instead of crushing, the fruit may be sliced lengthwise
and dipped in lemon juice or mayonnaise before being
placed between the slices of bread.
Q Lemon Sandwiches
To one cup of sweet butter add half the grated rind
and all the juice of one lemon ; mix together till well
blended, then set aside for several hours before using.
When ready to spread the sandwiches use this prep-
aration as a filling between slices of whole wheat or
ordinary white bread.
Q Grape Sandwiches
Seed Malaga grapes and slice thin with a sharp knife ;
add chopped English walnut meats and mix with may
onnaise ; use between white bread sliced thin and cut
in circular shape with a biscuit cutter.
q Chestnut- Cherry Sandwiches
Use boiled chestnuts, removing the brown husk from the
outside, mash to a paste, adding a little thick syrup,
made of granulated sugar and water boiled together;
mix the paste with an equal part of candied cherries
chopped fine ; spread between saltine wafers, or on
thin white bread and butter, cutting the slices into
triangles or narrow strips.
Prepare for mirth, for mirth becomes
a feast.
-Pericles.
Q Date Sandwiches
Chop dates, after removing the stones, until they are
made into a soft paste; spread between slices of but'
tered whole wheat or brown bread. An equal part of
chopped nuts may be mixed with the dates, or nut but'
ter may be used instead of the common kind with ex'
eel lent results.
(J A sandwich composed of whole wheat bread, dates
and nuts furnishes an ideal food, combining, as it does,
the necessary elements of nitrogen, fat, sugar, etc., in a
perfect form, and one palatable alike tfe grown persons
and to children, the latter especially needing nourish'
ment rich in these elements.
Q Lady Baltimore Sandwiches
Use ground English walnuts or pecan nuts, with an
equal part each of figs and raisins chopped fine; mix
with mayonnaise, spread between thin slices of white
bread and cut in fancy shapes. If a sweet sandwich
is wanted use boiled icing instead pf the mayonnaise
and spread between slices 6f stale white cake.
Q Olive Sandwiches
Olive sandwiches are particularly dainty and appetiz'
ing. To make them, obtain the small olives stuffed
with red peppers and chop fine; mix with mayonnaise
and spread between slices of thin white bread cut in
lengthwise strips. Plain olives, stoned and chopped,
may be used as a filling, if preferred
91
92
/ hope we shall drink down all
unkindness.
Shakespeare.
COLD DRINKS
A LL drinks that are to be served cold
*~* should be very cold, the mixture being
kept in the refrigerator long enough to chill
thoroughly, or put in a punch bowl or
pitcher with a large lump of ice when
ready to serve. For those who must have
their drinks extra cold, crushed ice may be
placed in the glasses before serving.
Q Cherry Punchade
Remove the seeds from one pound of cherries and
crush the fruit with a potato masher; add the juice of
two oranges and three lemons, a cup of grated pine*
apple and two cups of sugar. Let this stand one hour,
then press the juice through a cheesecloth bag ; add a
quart of carbonated water, some slices of banana and
pineapple and a cup of candied cherries, or very ripe,
fresh fruit when in season. Pour over a large lump of
ice in a punch bowl and serve.
0[ Pineappleade
Chop a pineapple without paring, cover with water
and boil five minutes ; cool, strain and add the juice
of limes or lemons with sugar to taste. Serve with
crushed ice in the glasses.
93
Here's to us all! God bless every one I
Dickens.
Q Pomelade and Limeade
For Pomelade use one cup of juice of grape fruit to a
quart of water, carbonated or plain. Sweeten to taste
and serve ice cold. Limeade is made in the same way.
Either of these drinks is refreshing and both are mildly
tonic in their properties.
<| Milk Lemonade
To six sliced lemons add a half pound of sugar and let
it stand ten or twelve hours ; strain and add a pint and
a half of boiling water ; stir well and add a half pint
of boiling milk ; strain and serve hot or cold, adding a
little nutmeg, if liked.
Q Raspberry Cup
Make a syrup of one pint of granulated sugar and one
pint of water and let it cool ; pour over fresh red rasp*
berries and set on ice to chill thoroughly. Use sherbet
cups in serving.
Q Currant Cup is made in the same way, by pouring
the cold syrup over stemmed currants and setting away
for three or four hours where it will chill thoroughly.
(| Currant or Raspberry Shrub is made of the strained
juice of the fruit, to which a pound of sugar for each
pint of juice is added ; boil five minutes, bottle and seal.
95
In good company you need not ask who is the master
of the feast. The man who sits in the lowest place,
and who is always industrious in helping everyone, is
certainly the man.
Hume.
A FEW MENUS
In winter be well-capped, well-shod,
And well on porridge fed.
Gaelic Proverb.
TWO BREAKFASTS
Fruited Cereal
Potato and Egg Scramble
Toast Coffee
Grape Fruit
Nut Hash Muffins
Coffee
100
Everyone knows what boils in his
own pot.
Creole Proverb.
SIMPLE HOME LUNCHEONS
(When papa is at home)
Nut Croquettes Baked Potatoes
Bread and Butter
Vegetable Salad Buttered Wafers
Berries and Cream
Coffee
(When mamma and the children are alone)
Nut Soup
Hot Cream of Wheat poured over ripe sliced Peaches
Chocolate Bread and Butter
101
Joy is more divine than sorrow, for
joy is bread and sorrow is medi-
cine.
-H. W. Beecher.
RED LUNCHEONS
Filbert Soup
Waldorf Eggs
Tomato Salad No. 1
Strawberries and Cream
Coffee
Croutons
Rice Balls
Buttered Wafers
Assorted Cakes
Red P\aspberry Soup Crackers
Waldorf Eggs
Bread Olives
Tomato Salad No. 3 Buttered Wafers
Strawberries and Cream Assorted Cakes
Coffee
Nuts Red Bon-bons Raisins
The Filbert Soup may be colored with the liquid coloring matter
used in cooking or it may be served in red glasses. The dining-
room and table decorations may be red roses, or bowls of scarlet
poppies.
103
They are as sick that surfeit with
too much, as they that starve with
nothing.
Shakespeare.
COMPANY DINNERS
Strained Nut Soup
Stuffed Olives Crackers
Waldorf Eggs
Baked Peas
Rice
Tomato Salad No. 2
Potato Balls
White Sauce
Creamed Onions
Buttered Wafers
Strawberry Shortcake
Vanilla Cream Assorted Cakes
Coffee
Cream of Vegetable Soup Croutons
Baked Peppers No. 2 Cream Sauce
Stewed Celery Mushroom Patties
Nut Loaf No. 1 Tomato Sauce
Mashed Potatoes Peas
Cucumber Salad
Ice Cream Assorted Cakes
Toasted Crackers Cheese
Coffee
105
Bread is the staff of life.
Swift.
COMPANY DINNER
Cream of Celery Soup Crackers
Curried Eggs No. 2 Olives
Stewed Mushrooms
Nut Loaf No. 1 Onion Sauce
Mashed Potatoes Stewed Tomatoes
Cucumber Salad
Ice Cream Assorted Cakes
Toasted Crackers Coffee Cheese
Fruit Bon-bons Nuts
SIMPLE HOME DINNER
Nut Chowder
Stuffed Tomatoes No. 1
Mashed Potatoes Stewed Onions
Apple Salad No. 2
Toasted Wafers No. 2 Coffee
107
108
A little bannock with a blessing,
Is better than a big one with a curse.
Gaelic Proverb.
HOME DINNERS
Nut Chowder Crackers
Baked Tomatoes No. 1
Mashed Potatoes Creamed Onions
Apple Salad No. 2
Lemon Meringue Pie Coffee
Tomato Barley Soup Croutons
Baked Hominy and Cheese
Boiled Potatoes Peas
Raw Vegetable Salad
Baked App'es and Cream
Coffee
109
INDEX
Page
Apples, Stuffed . . I 29
Baked Dishes . . . . 19, 33
Beans, Baked .... 33
" Red Kidney . . . .33
Breakfasts, Two .... 99
Cheese Custard . . . .31
Cherry Punchade (cold drink) . . 93
Chews to a Mouthful, Forty . . .15
Chowder, Corn . . . . 67
"Nut 63
Croquettes . . . . 43, 47
" Apple . . . .47
Bean .... 47
Cream . . . .47
Nut . . . 45
Split Pea . . . .45
Dressing, French ....
" Mayonnaise . . . .81
Dinners, Company . . . . 105, 107
Drinks, Cold . . . . 93, 95
Eggs, Curried .... 39
" Waldorf . . . .37
Fruited Cereals . . . . 55, 59
Hash, Lentil 37
"Nut 37
Home Dinners, Simple . . . 107, 109
Hominy and Cheese, Baked .
Limeade (cold drink) . . . .95
Luncheon and Breakfast Dishes . . 35, 47
Luncheons, Red . . . . 103
Simple Home . . . 101
Meat Eating, On . . . .11
Menus, A Few . . . . 97, 109
Milk Lemonade (cold drink) . . .95
Mushrooms, Baked .
Nut Loaf . . . 23, 25
Nuts, Preparing .
Ckra and Egg . . . . .41
Omelet, Layer ....
Peppers, Baked 27
Pineappleade (cold drink) .
Pomelade (cold drink) . . . .95
Potato Scramble ....
Raspberry Cup . . . . .95
Rice and Cheese, Baked
Salad, Cucumber . . . .81
INDEX
Page
Salad, Tropical - . . . . 79
" Vegetable . . . .77
Salads 73, 83
Apple 75
" Grape Fruit Combinations . .
" Raw Carrot . . . .77
" Raw Food . . . . 75, 83
" Tomato Combinations . .81
Sandwiches . . . . 85, 91
Banana . . . .89
Chestnut'Cherry . . 89
Date . . .91
Grape . . . . 89
Lady Baltimore . . . .91
Lemon . . . . 89
Nut . . . . 87
Olive .... 91
Waldorf . . . .87
Sauce, Brown . . . 53
" Celery . . . . .51
Curry, No. I . . . 51
" " 2 . . . .53
Horse Radish ... 53
Onion . . . . .51
Tomato .... 53
White 51
Scramble, Rice and Cheese . . 41
of Peas . . . .41
Soup, Cream of Asparagus . 69
" Celery . . .69
" Corn . ' 67
" Green Peas . . .69
" " Lima Beans . . 69
" " Vegetable . . .69
Filbert .... 65
Fruit 71
Okra and Nut . . 63
Prune 71
Strained Nut . . ... 63
Tomato Barley . . . .71
Bisque ... 65
Tomatoes, Stuffed . . . .25
with Bean Stuffing
" Cheese Stuffing . .27
" Nut " ; . 27
"Pea " , . 25
IIRPAPY
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