Five Hundred Recipes for Preparing Foods,
with Special Reference to Cooking
SAN JOSE, CAL.
HOUSE OF REST
236 North Sixth Street
Chapter I. Soups 1
Chapter TI. Fish 9
Chapter III. Meat Substitutes and Entrees 14
Chapter IV. Gravies and Sauces 40
Chapter V. Vegetables 42
Chapter VI. Salads 48
Chapter VII. Salad Dressings 53
Chapter VIII. Puddings 56
Chapter IX. Pudding Sauces 64
Chapter X. Pastry 66
Chapter XL Pies 67
Chapter XII. Prunes 71
Chapter XIII. Miscellaneous Desserts 7G
Chapter XIV. Cookies, Doughnuts and Wafers 83
Chapter XV. Cakes and Ginger Bread 92
Chapter XVI. Fillings and Frostings 102
Chapter XVII. Breads and Breakfast Foods 106
Chapter XVIII. Cereals 124
Chapter XIX. Sandwiches 126
Chapter XX. Beverages 128
Chapter XXI. Preserves 130
Chapter XXII. Household Hints 133
PRESS OF EATON ft CO.. SAN JOSE. CAL.
T the present time, when there is such a general
demand for meatless recipes, it seems good to
offer to the public a Cook Book compiled from
recipes by practical cooks who for many years
have made a study of meatless dishes.
For more than twenty years there has been
an increasing tendency toward the eating of less meat, especially
among those who have become interested in the new spiritual
movements which lead the mind away from the materialistic view
of life. When a change to a meatless diet is contemplated, the
average housewife is at a loss to know what to cook. This prob-
lem has been satisfactorily solved. Nearly one hundred recipes
will be found under "Meat Substitutes and Entrees," the result
of the experience of those who have for many years successfully
maintained a meatless diet. When properly prepared, these
dishes will fully take the place of the meat course. They will be
found to be both appetizing and nutritious. After becoming ac-
customed to this new diet the average person will not willingly
return to the old.
In one of the sanitoriums, or rest homes, which have come
forth in the development of modern Christian healing, a practi-
cally meatless diet has been maintained for several years. Nu-
merous recipes were originated in the course of the work. The
demand for these recipes from the guests at the House of Rest
in San Jose, California, was the inspiration for a printed Cook
Book. In developing the idea numerous sources were drawn
upon, for the most part housewives and a number of the Cali-
fornia Homes of Truth, in which the art of cooking without
meat has long been practiced.
The first idea was to publish a Cook Book to supply the de-
mand among Truth Students, but when the country found it
necessary to conserve the food supply and meat substitutes be-
came a necessity at every table in the land, the plan was broad-
ened to include not only Truth students but all who might be in-
terested in a MODERN MEATLESS COOK BOOK. Helpful
suggestions to housewives who wish to comply with the require-
ments of the Conservation Committee concerning the making oi
bread without the exclusive use of white flour have also been
We thank the friends who have so willingly contributed
their choicest recipes for this Cook Book.
Brosia Meals are of three varieties. Bean Brosia, Pease
Brosia, and Lentil Brosia. They are made by steam cooking the
beans, pease or lentils, freeing them from hulls and grinding.
They are rich in protein. While beefsteak contains 20.3% of
protein, Lentil Brosia contains 25.7%, Bean Brosia 22.5%, and
Pease Brosia 24.6%. One pound of the meal is equal to two of
the lentils, pease or beans. Brosia Meals may be obtained from
The House of Rest, 236 N. 6th St., San Jose, Cal.
Vegex is a pure vegetable extract having a distinctive and
delicious flavor. It is manufactured abroad, and was brought to
this country by a prominent vegetarian. Vegex has been analyzed
by Professor Allyn of Westfield Board of Health; a sample is
taken from each importation and analyzed by the United States
Pure Food Department. Vegex is made in the form of a dark
brown paste but contains no artificial coloring. It is put up in
screw-top jars of convenient size and will keep practically any
length of time. In many of the recipes in this book Vegex is
given as a flavoring for soups, sauces, gravies and stews. May
be obtained from local grocer.
VEGETARIAN SOUP STOCK
A great variety of palatable and nutritious soups may be
made without meat by using as a foundation the water in which
rice, macaroni, or vegetables have been cooked. The water from
carrots, turnips and spinach is not suitable for this purpose, but
may be used for flavoring. Much depends upon the ingenuity
of the cook in combining left over tidbits. The seasoning of the
soup is an important part, for a change in seasoning lends variety
to otherwise plain soups. There are several excellent vegetable
extracts, such as Vegex and Kitchen Bouquet. Vegex is used
in many of the recipes in this book and is treated in a separate
2 MODERN MEATLESS COOK BOOK
article. Seasoning such as bay leaf, thyme, celery salt, poultry
seasoning, and onion salt should be kept on hand. It is best,
however, not to use more than two or three of these at one time.
Olive oil is an addition to soups made with water, but care must
be taken to boil it well into the soup. Brosia meals, which are
also mentioned in a separate article, are excellent for vegetarian
ASPARAGUS CREAM SOUP
1 tablespoon butter y* cup milk
1 tablespoon flour Yolks two eggs
4 cups asparagus water
Melt butter and add flour. Cook a few minutes, then add
water in which asparagus has been boiled. Mix milk with yolks
of eggs, and add slowly to the soup. Season to taste. Serve
Outside of head of celery 2 l / 2 quarts water
4 tablespoons pearl barley 2 tablespoons butter
1 onion Salt
Boil the celery, barley and onion for several hours. Rub
through coarse strainer and put in the other ingredients. Also
add gravy left from string beans or other vegetables.
Cut slices of stale bread into sticks and toast. Serve with
BARLEY CREAM SOUP
4 tablespoons pearl barley 1 onion
\Y2 quarts water 1 tablespoon flour
1 quart celery water ^2 teaspoon Vegex
1 cup cream 2 tablespoons butter
1 cup milk Salt
Boil barley and onion for several hours in the water, rub
through coarse strainer. Add the celery water, milk, Vegex, but-
ter and salt. Thicken with the flour and put in cream. When
celery is cooked as a vegetable save the water or if preferred
celery may be boiled with the barley and onion.
WHITE BEAN SOUP
1^ cups white beans (uncooked) 2 tablespoons butter
2^ quarts water 1 tablespoon scraped onion
1 gill cream Salt
Soak beans overnight, parboil, then cook for several hours
in one quart and half of water. Season with salt, butter and
onion. Add another quart of water, cook until it begins to thick-
en, add cream and serve.
BROWN BEAN SOUP
2 cups cooked brown beans 1 head celery (outside stalks)
1 onion 1 tablespoon olive oil
1 turnip 1 tablespoon butter
1 carrot Salt
Cut vegetables into small pieces, add beans and one and one-
half quarts water. Boil and rub through strainer. Add about
one quart water in which dinner vegetables have been boiled.
Put in other ingredients and serve.
LIMA BEAN SOUP
1 cup cold rice 1 quart or more milk
1 quart cold Lima beans 1 tablespoon butter
Salt to taste
Put beans and rice through colander and add butter, milk
and seasoning. Let simmer fifteen or twenty minutes, bring to
a boil and serve.
1 quart cold beans 1 quart milk
1 can tomato soup Butter, salt
Put the beans through the colander and mix with the tomato
soup. Bring to a boil and pour in the milk, let simmer a few
minutes and serve.
MODERN MEATLESS COOK BOOK
\ l / 2 quarts celery water 1 cup cracker crumbs
5 potatoes 1 cup chopped celery
1 onion (cooked)
1 quart milk 3 tablespoons butter
Salt and celery salt
Cut into small pieces the stalks of two heads of celery and
boil. Reserve enough of the celery to serve with cream gravy
as a vegetable. Chop remainder of celery, put back into kettle,
add potatoes, onions, cut into small pieces. Boil and rub through
coarse strainer. Add other ingredients, season and serve.
CREAM OF CELERY SOUP
3 cups celery 3 level tablespoons butter
2 cups boiling water 3 level tablespoons flour
3 cups milk Salt
l /2 .onion
Cut celery in one half inch pieces, cook in boiling water un-
til soft, rub through strainer. Place milk in double boiler with
onion and bring to boiling point. Melt butter, add flour and stir
into this the hot milk after removing the onion, cook five min-
utes, add celery water and salt. Serve with croutons.
CREAM OF CORN SOUP NO. 1
1 can corn 3 level tablespoons butter
1 cup boiling water 3 level tablespoons flour
1 quart milk 1 teaspoon salt
1 slice onion
Chop corn, add water, boil fifteen minutes, rub through
colander. Bring milk and onion to boiling point in double boil-
er. Melt butter, add flour and boiling milk from which onion has
been removed, cook five minutes, add salt, combine with corn
mixture and cook five minutes longer.
CREAM OF CORN SOUP NO. 2
1 quart canned corn 2 tablespoons butter
4 cups milk 1 tablespoon flour
2 level tablespoons grated Salt
Pour milk over corn and bring to a boil. Remove from fire,
strain, but do not mash through strainer. Blend butter and flour,
stir into soup. Bring to boiling point, add cheese and salt.
Corn should not be mashed and may be used for fritters.
CREAM OF CORN SOUP NO. 3
1 can corn 3 tablespoons butter
1 quart milk 2 tablespoons flour
1 tablespoon chopped onion Yolks of 2 eggs
Salt and pepper
Put the corn in a kettle with the milk, place in cooker for
two hours or more. Fry the chopped onion in butter, add the
flour and stir till it is a smooth paste. Add this to the corn and
milk and cook ten minutes, stirring constantly. Season with
salt, pepper and paprika. Put in double boiler to keep hot, and
just before serving add the yolks of eggs, well beaten.
CREAM TOMATO SOUP
1 can tomatoes 2 tablespoons butter
1 onion 1 tablespoon flour
1 quart milk Salt, pinch of soda
Stew the tomatoes and sliced onion together fifteen minutes
and strain. Stir a tablespoon of flour into a little water and add
to tomato and season with salt. H'ave the milk boiling, add a
little soda to the tomatoes and then stir in the boiling milk and
serve. Should not be allowed to boil after milk and tomatoes
are put together.
CROUTONS FOR SOUP
Cut bread into inch cubes and toast in a moderate oven, or
fry in oil or butter.
DUMPLINGS FOR SOUP
3 tablespoons butter 5 soda crackers
Cream butter and eggs, add cracker crumbs and mix well.
Let stand one hour, drop into boiling water or soup. Cover
closely and boil fifteen minutes.
GREEN PEA SOUP
1 can green peas 1 slice onion (if desired)
2 cups water 2 tablespoons flour
2 cups milk 2 tablespoons butter
1 teaspoon salt
Drain peas from liquor and cook in water fifteen minutes,
rub through strainer. Bring milk and onion to boiling point.
Melt butter, add flour and boiling milk from which onion has
been removed, boil five minutes and add to pea mixture and
6 MODERN MEATLESS COOK BOOK
LENTIL BROSIA MEAL SOUP NO. 1
2 large tomatoes 3 rounded tablespoons Lentil
YZ onion Brosia Meal
2 tablespoons olive oil Y* cup cold water
2 quarts vegetable stock. 2 tablespoons butter
Fry tomatoes and onion in oil, add vegetable stock water
saved from vegetables, mix Lentil Brosia with cold water, add
and boil one half hour. Vegex may be added if desired.
LENTIL BROSIA MEAL SOUP NO. 2
3 tomatoes 2 tablespoons olive oil
1 turnip 1 tablespoon butter
2 carrots 2 tablespoons Brosia Lentil
1 onion Meal
2 tablespoons rice Y* teaspoon Vegex
2 or 3 sprigs of parsley Salt and celery salt
Cut vegetables into small pieces, add rice and boil in one
and one-half quarts water. Strain and add one and one-half
quarts water which has been drained from dinner vegetables,
rice or macaroni. Put in other ingredients and boil one-half
hour in order to thoroughly cook lentil meal. Wet lentil meal
in cold water before putting into soup.
MOCK TURTLE SOUP
To a can of Campbell 's Mock Turtle Soup, add two cups of
cream and one cup of milk. Season with salt and pepper.
Y* CU P oatmeal 1 onion
1 head celery (outside 2 tablespoons oil
stalks) Yz teaspoon Vegex
Y-Z cup tomato pulp 2 tablespoons butter
1 carrot Salt
Cut the vegetables into small pieces, add oatmeal and boil
for two or three hours in about two quarts of water. Rub through
coarse strainer, then through a finer one if desired. Add other
ingredients, more water if needed, season and serve.
CREAM POTATO SOUP
2 quarts of water 1 pint of sweet milk
5 medium-sized potatoes Yolks of 2 eggs
4 medium sized onions Butter the size of an egg
2 tablespoons flour
Put the water into a kettle, pare wash and slice potatoes,
chop onions ; put into the kettle of water and boil until tender ;
then put through colander. Add more milk if needed ; beat the
yolks light and add to the milk, with the flour previously rubbed
to a smooth paste with a little cold milk. Stir this into boiling
soup. Butter, pepper and salt to taste.
3 carrots Lump of butter
3 big onions Pepper
6 potatoes Salt
1 pint boiling milk
Boil vegetables in three pints of water. When soft, mash
through colander until you have enough to make as thick as
cream, then add a good lump of butter, pepper and salt to taste ;
add one pint of boiling milk or more and serve at once. A little
cream adds much.
PEA BROSIA MEAL SOUP
1 quart hot milk 1 quart water
Y-2. onion l / 2 cup pease meal
2 tablespoons butter Salt
Slice onion very thin and cook lightly in butter. Stir all the
time and do not brown, when light yellow in color add water,
salt and pease meal wet in cold water. Beat in and stir cooking
twelve minutes. Add hot milk, let come to a boil and serve.
PUREE OF LIMA BEANS
Wash carefully 1 pound of lima beans, cover well with boil-
ing water, keep kettle covered and cook for two hours, then slip
the skins off the beans, return to fire and cook about twenty min-
utes. Add to this smooth paste two cups of white sauce. Should
the soup be too thick add milk or a little cream. Use White Sauce
g MODERN MEATLESS COOK BOOK
PUREE OF SPLIT PEA SOUP
Soak 1 cup of peas overnight. In the morning put on to
boil, adding small onion cut fine. Let boil about two hours.
Strain through potato ricer. Add one cup cream or rich milk,
salt and pepper. Heat and serve.
Combine white sauce, onion and macaroni, add one and out
half cups water in which onions were boiled, and enough milk
to make six cups. Heat in double-boiler and rub through a
sieve. Season with salt and pepper and reheat. Garnish with
thin rings of cooked macaroni.
TOMATO CELERY SOUP NO. 1
1 head celery 2 quarts canned tomatoes
3 or 4 small onions Bay leaf, salt, pepper
Cut stalks and leaves of celery fine, add onions cut into small
pieces, cover with water and let come to a boil. Place in fireless
cooker overnight. When ready to serve, strain the tomatoes into
the soup, season with salt, pepper, bay-leaf and butter, bring to
a boil and serve.
TOMATO CELERY SOUP NO. 2
1 can tomatoes 1 slice onion
1 quart water 2 tablespoons rice
1 small head celery V 2 teaspoon salt
2 tablespoons butter
Wash the celery and cut into inch pieces and cook until ten-
der with the tomatoes, onion and water, then strain through a
colander, return to the stove, add rice and cook slowly until rice
is soft. Add butter.
Yz cup turnips 1 large tomato
Yz cup carrots 2 tablespoons butter
YZ onion 1 tablespoon olive oil
1 cup celery 1 teaspoon chopped parsley
1 cup potatoes 1 quart water
1 cup bean stock-
Put the vegetables through a meat grinder, using the coarse
knife. Add the water, salt and olive oil and boil fifteen minutes
on top of the stove, then place in the fireless cooker for an hour.
Fifteen minutes before serving remove from cooker, add bean
stock, butter and parsley.
2 pounds fish 2 tablespoons butter
1 cup tomato catsup 1 teaspoon Worcestershire
1 small carrot Sauce
Wash fish, salt and flour well, put into deep baking dish,
place butter on top, add carrots chopped fine, over this pour cat-
sup and Worcestershire Sauce. Bake one hour, baste often.
Serve in same dish in which it is baked.
3 medium-sized potatoes 3 small cans clams
1 small onion 1 quart milk
1 pint water 2 tablespoons butter
4 soda crackers Salt
Boil potatoes cut into cubes, and onion sliced fine, in one
pint of water. Add liquor from clams, also milk and butter.
Five minutes before serving add clams and season to taste. Add
crackers crushed fine. For variety, this chowder can be made
without milk by adding a little celery and carrot chopped fine.
2 cups potatoes 1 egg
1 cup salted codfish
Cut potatoes into small pieces. Shred codfish. Boil togeth-
er until potatoes are soft. Drain and mash. Add egg and drop
from spoon into hot crisco. Turn carefully with a fork. Do
not flatten balls. Fish should not be freshened. If mixture is
too soft add a spoonful of flour.
\y 2 pints milk 1 can crab meat or fresh
2 heaping tablespoons flour crab
Heat milk in double boiler, add butter, salt and thicken with
10 MODERN MEATLESS COOK BOOK
flour. When thickened, add crab minced and cook a few min-
utes. Serve on crackers, which have been heated in oven, rich
biscuit in halves, or in pastry shells.
1 pint cold fish, minced 2 eggs
1 pint milk 1 tablespoon butter
3 tablespoons flour Salt, pepper
Place minced cold fish in baking-dish and pour cream over
it and bake fifteen minutes. Make cream as follows: Thicken
milk with flour previously mixed with cold water, add pepper.
salt and butter. Heat and pour over minced cold fish. Garnish
with hard-boiled eggs sliced.
Wash thoroughly and dry with a cloth. Flour well and dip
in egg slightly beaten. Fry in plenty of crisco. Place on platter
garnished with parsley. Serve with Tartar Sauce.
Wash well, put flesh side down in baking pan, cover with
cold water and bring to a simmer. Drain, rinse with cold milk
and bake half hour. Five minutes before taking up, dot with
butter and sprinkle with pepper and leave in oven until butter
HOMINY AND FISH
Layer of cooked hominy, layer of cooked fish until baking
dish of desired size is full. Cover with White Sauce No. 1,
sprinkle with bread crumbs which have been fried in butter, and
bake one-half hour in moderate oven. Ground peanuts are a
nice addition to this dish.
2 cups cooked fish, and kind 4 tablespoons butter
1 cup cooked rice 54 teaspoon pepper
1 teaspoon salt 2 hard boiled eggs
Melt butter, add the flaked fish, then the other ingredients
and stir over stove until hot. If too dry add a little milk.
1 pint ripe olives 1 heaping teaspoon flour
1 small can oysters Butter
1 cup milk Salt, pepper
Put butter into sauce-pan, when melted, mix in flour, add
milk, olives and liquor from oysters ; boil a few minutes ; add
salt, pepper and oysters. Serve on toast.
OYSTERS AND MACARONI
1 pint oysters ]/ 4 cup butter
24 cup macaroni broken l / 2 cup dried bread crumbs
into inch pieces l / 2 teaspoon salt
% cup grated American y 3 teaspoon paprika
Cook macaroni until tender. Scald the oysters. Put layer
about of oysters, macaroni, cheese and bread crumbs into but-
tered baking pan. Season each layer. Pour over all oyster liquor.
Bake thirty minutes in moderate oven.
2 tablespoons butter, level 1 teaspoon lemon juice
YZ cup flour \y&, cups cooked salmon
1 cup cold water salted Cracker crumbs
Melt butter in saucepan, add flour, rub smooth with spoon,
add cold water, stir constantly to prevent lumping. Remove
from fire, add lemon juice and salmon. Have ready a platter of
rolled cracker crumbs ; drop spoonfuls of mixture on these, shap-
ing with the spoon into cutlets. Sprinkle with crumbs and with
pancake turner, put in buttered skillet and fry brown.
2 pound cans salmon Y* teaspoon salt, level
2 cups bread crumbs Juice of ^ lemon
2 teaspoons baking powder, Parsley
Flake salmon, add dry ingredients previously mixed, then
slightly beaten egs and lemon juice. Wrap in a greased cheese-
cloth and steam forty-five minutes.
12 MODERN MEATLESS COOK BOOK
SALMON TOMATO ASPIC
2 pounds salmon Mayonnaise dressing
1 can tomatoes Lettuce
1 package Knox gelatine Little parsley, onion, bay
1 cucumber leaf, whole cloves, lemon
Boil salmon twenty minutes in enough water to cover, first
seasoning water with salt, onion, one bay leaf, few cloves, pep-
per, slice of lemon, parsley and little sugar. Let get cold in this
water. To a can of tomatoes add onion, bay leaf, cloves, pep-
per, salt and little sugar. Boil twenty minutes. Soak gelatine
in cup cold water for twenty minutes. Strain tomatoes, add
gelatine and pour into mold to jelly.
Place salmon and jelly on same platter. Garnish with let-
tuce, sliced cucumber and sprigs of curly parsley. Serve with
SCALLOPED SALMON AND SPAGHETTI
Y Z cup spaghetti 1 tablespoon lemon juice
1 can salmon Salt, pepper
1 cup thin white sauce
Break spaghetti into short pieces, cover with boiling salted
water and boil until tender. Free salmon from bones and skin.
Place in buttered baking dish, layer about. Pour over all a cup
of thin Cream Sauce, No. 1, to which add a little lemon juice.
Cover with buttered bread crumbs and bake twenty minutes in
1 quart fresh oysters 2 eggs
1 quart milk Salt, pepper
1 pound coarse cracker Butter
Place in buttered baking dish layer about with cracker
crumbs and oysters, seasoning each layer with salt, pepper and
butter. Finish with fine cracker crumbs, pour over rich milk
until it can be seen in dish. Bake in moderate oven.
SCALLOPED CORN AND OYSTERS
2 cans corn 6 soda crackers
1 can oysters Butter, salt, pepper
1 pint milk
Put in a baking dish layer about of corn, oysters and crack-
ers. Season each layer with salt, butter and pepper. Moisten
each layer with milk and oyster liquor. Bake in moderate oven
for one-half hour.
TUNA FISH CUTLETS
Make like Salmon Cutlets using one small can of tuna in-
stead of salmon.
TUNA FISH CAKES
1 small can tuna fish 1 tablespoon melted butter
2 cups hot mashed potatoes >4 teaspoon salt
Season the potatoes with the butter and salt, add the minced
fish and egg unbeaten. Mix well and form into round cakes and
fry. Codfish or salmon may be used in place of the tuna.
1 can tuna 1 cup milk
2 cups cracker crumbs Juice 1 lemon
2 eggs Butter
Beat eggs, add milk, tuna, crumbs, seasoning and lemon last.
Bake twenty minutes. Serve with Egg Sauce No. 1.
BAKED BEANS (VEGETABIAN STYLE)
2 cups small white beans y 2 teaspoon ground mustard
1 teaspoon soda y 2 teaspoon white pepper
1 level tablespoon salt 3 tablespoons olive oil
1 scant tablespoon molasses 3 level tablespoons butter
1 teaspoon sugar Water
Pick over beans, cover with cold water and soak over-night.
In morning drain, cover with fresh water, heat slowly and sim-
mer about an hour or until skins will burst when exposed to cool
air. Add soda, let foam for five minutes, drain off the water.
Mix dry ingredients, add to this two cups of hot water, the mo-
lasses, oil and butter. Place beans in bean pot or pan for bak-
ing, add mixture and enough more boiling water to cover well.
Bake in moderate oven from three to six hours. Remove cover
the last hour so they may brown. Add water occasionally if
2 cups cooked beans 2 teaspoons lemon juice
V/2 cups cooked rice V 2 cup tomato
\ l / 2 cups dry bread crumbs Onion salt, or scraped onion.
1 tablespoon oil salt, etc.
Mix, form into patties or croquettes, fry in skillet in deep
fat. Serve with or without Tomato Sauce. (Makes about 12
MEAT SUBSTITUTES AND ENTREES 15
2 tablespoons butter 1 cup cooked white beans
Yz onion 1 cup chopped walnuts
2^2 cups broken bread Water
1 teaspoon sweet marjoram Salt, pepper
1 teaspoon parsley, chopped
Mince onion, fry in butter, mix with bread previously mois-
tened with water or the bean gravy, add other ingredients. This
should be the consistency of poultry dressing. Shape as for veal
loaf, bake thirty minutes. Serve with brown gravy or tomato
KIDNEY BEANS WITH APPLE FRITTERS
3 cup beana 1 small carrot, sliced
1 pint tomatoes 4 tablespoons oil
1 small onion Salt, other seasoning to taste
Wash beans thoroughly, soak for two hours and pour off
water, add other ingredients, cover with water and let simmer
all day, or cook in fireless cooker all night. Serve on platter,
garnish with Apple Fritters, recipe on page 22.
LIMA BEAN ROAST
1/^2 cups lima bean pulp 1 tablespoon olive oil
\ l /2 cups bread crumbs 1 tablespoon butter
1 cup chopped walnuts Salt, pepper, onion salt, sage
(or part peanuts) Milk to moisten
Mix and bake in oblong tin one hour. Turn out on plat-
ter, pour over it Tomato Sauce or gravy.
MEXICAN BAKED BEANS
1 pint red kidney beans 1 level teaspoon paprika
2 large tomatoes 2 tablespoons molasses
1 large onion Butter or olive oil
1 large green pepper Salt
Soak beans all night, add fresh water, parboil. Mince to-
matoes, onion, pepper, add these with other ingredients, cover
and bake for several hours.
16 MODERN MEATLESS COOK BOOK
QUICKLY COOKED LIMA BEANS
ly* cups water per 1 cup 1 onion
of beans 2 tablespoons butter
1 carrot Salt and pepper
Lima beans are cooked as follows in forty-five minutes:
Cook the beans in boiling water for ten minutes, drain and
rub off skins, add carrot, onion and water in proportion to two
and a half cups water to one cup beans. Season generously with
butter, salt and pepper. Keep closely covered. Cook over mild
fire> for after removing skins beans will go to pieces easily.
BROSIA PEASE MEAL PATTIES
y 2 cup pease meal }/} teaspoon paprika
Y-Z cup flour y 2 teaspoon poultry seasoning
1 cup milk l /4 teaspoon onion salt
1 cup( water l / 2 cup chopped walnuts
2 tablespoons butter 1 cup cornmeal bread crumbs
1 teaspoon salt 1 egg
1 teaspoon Vegex
Melt butter in double boiler, add flour, stir smooth, add hot
liquid and seasonings, then gradually the pease meal, stirring lo
prevent lumping. Cook fifteen minutes. Remove from fire,
add crumbs, nuts and egg, form into patties, cover with cracker
crumbs and fry in a few spoonfuls of crisco until brown. Garnish
platter with Tomato Sauce and parsley.
4 level tablespoons flour y 2 Ib. eastern cheese
y 2 cup cold milk 2 eggs
Y-Z cup hot milk y 2 teaspoon salt
4 tablespoons soft bread Pepper
Mix flour and cold milk, add hot milk and cheese cut in
small pieces and cook, stirring constantly. When thick and
smooth, add yolks of eggs, crumbs and seasoning. Fold in well
beaten whites. Bake in buttered dish one-half hour and serve
MEAT SUBSTITUTES AND ENTREES 17
1 cup eastern cheese Salt
3 tablespoons butter Eggs
2 tablespoons flour
Melt butter in saucepan, stir in flour, chopped cheese, add
enough milk to make the consistency of thick cream. Salt to
taste. Serve on buttered toast with half of a hard-boiled egg
in center of each slice.
Use recipe for Cheese Toast, add chopped olives if desired,
and serve in Pastry Cases with half a hard-boiled egg in center.
Cases may also be made from mashed potatoes rolled in shape
of a ball, hollowed to form a cup, browned lightly in the oven.
3 level tablespoons flour 4 eggs
2 level tablespoons butter Dash of cayenne
YZ pint milk Salt
YZ pound grated cheese
Rub butter and flour together in saucepan, add milk and
stir over fire until smooth, add quickly the grated cheese. Take
from the fire, drop in yolks of eggs, salt and cayenne, mix thor-
oughly, fold in the well beaten whites, turn into a casserole or
baking dish, and bake in quick oven twenty minutes or until
done. Serve at once.
SCALLOPED CHEESE NO. 1
6 or 8 slices buttered bread 4 eggs
1^2 cups grated cheese 2 or 3 cups milk
(Vary according to Pepper, salt, paprika
strength of cheese)
Alternate layers of bread and cheese until dish is filled, sea-
soning each layer. Then beat eggs add milk and pour over top
of dish. Bake in medium oven half an hour. Serves nine.
SCALLOPED CHEESE NO. 2
]/2 loaf stale white bread 1 pint milk
1 cup cheese y^ teaspoon salt
2 eggs Butter, paprika
Place in a buttered baking dish, layer about, buttered bread
18 MODERN MEATLESS COOK BOOK
cut in squares, and cheese cut in thin slices. Season each layer.
Pour over all milk mixed with beaten eggs. Bake in moderate
oven half an hour. One pound of cheese is equal to two pounds
CHEESE AND BICE.
2 heaping tablespoons but- \ l / 2 cups milk
ter and crisco 1 cup grated cheese
1 heaping tablespoon corn- 3 cups cooked rice
Blend over fire butter and crisco with cornstarch. When
hot, but not brown, add milk, cheese, salt and pour over hot rice.
Bake in moderate oven twenty minutes.
Cream a small amount of butter and eastern cheese more
cheese than butter, say a good tablespoon, season with paprika
and a few drops of Worchester Sauce. Spread on thin slices of
Pullman bread. Remove crusts and roll. Bake a rich brokn.
This makes a good supper dish.
CHILI LA REINAS
(Queen of the Chilis)
6 long Chili peppers 2 eggs
l / 2 pound New York cream 4 medium-sized tomatoes
cheese (a cheese that will 1 tablespoon Worcestershire
2 small green onions 1 teaspoon lemon juice
(Dry onion can be used) Salt, paprika, flour
Y$ small garlic clove
Test peppers before using to be sure they are mild. Scorch
them black by laying directly in flame of the gas stove but do
not burn the inside. Turn continually. Treat tomatoes the same
but use more care to prevent burning. Throw both tomatoes and
peppers into cold water until cool, and remove to drain board.
Pare the scorched outside from peppers with a small sharp knife,
and cut off stem and remove the seeds and wash the inside.
Chop the cheese into coarse crumbs, and the onions and gar-
lic extra fine. Mix cheese, garlic, onions, and pour Worcester-
shire sauce, olive oil, lemon juice and paprika over mixture, stir
MEAT SUBSTITUTES AND ENTREES 19
in thoroughly. Stuff the peppers with the above mixture. Close
opening in peppers with two toot-picks at right angles.
Make batter by beating the whites and yolks of eggs sep-
arately, mixing them and beating in one tablesponful of flour to
make batter, salt to taste. Roll the peppers in this batter and
fry in a covered pan for about three minutes on each side.
Rub off scorched outside of tomatoes, and stew in a fry-
ing-pan with about one-fourth inch of water till thoroughly
cooked down, then strain through a fine sieve. Mix the remain-
ing batter with the tomato sauce and fry in same frying-pan in
which tomatoes were fried, for about three minutes. Salt to
taste. Place peppers on a dish, pour sauce over them and serve.
CANNED CORN CROQUETTES
1/^2 cups canned corn ^ small onion grated
1 egg, beaten 1% cups ground bread and
% cup milk cracker crumbs
1 tablespoon butter, melted 1 teaspoon salt
1 piece celery, grated % teaspoon pepper
Juice l /2 small lemon
Mix ingredients in order given ; shape into cylinders or
balls, roll in extra dry bread crumbs, then dip in egg slightly
beaten and diluted with two tablespoons of water, then in crumbs
again. Let stand for an hour and fry in deep fat hot enough to
brown a bit of bread in forty seconds.
CORN LOAF NO. 1
l / 2 dozen ears corn 1 tablespoon flour
3 eggs Salt
1 cup milk
Scrape corn from cob, mix with flour, add beaten yolks
mixed with milk, and lastly well beaten whites. Bake in mod-
CORN LOAF NO. 2
5 ears corn 1 teaspoon salt
1 egg 34 cup chopped pimento
1 cup milk Paprika
Cut corn from cob, add beaten egg, milk, salt, paprika and
pimento. Mix thoroughly, put into buttered casserole. Bake in
a moderate oven about thirty minutes.
2n MODERN MEATLESS COOK BOOK
LEFT-OVER CORN LOAF
\}/2 cups left-over corn loaf 2 eggs
1 cup salad macaroni 3 tablespoons grated cheese
?4 cup tomato sauce Bread crumbs
Cook macaroni, add salt tomato sauce and cheese. When
cool, mix with corn loaf, add one well beaten egg, paprika. Shape
into balls. Dip balls into bread crumbs, then egg (one egg beat-
en with two tablespoons milk) and bread crumbs again. This
forms crust so that balls will not soak fat. Fry in deep fat, very
hot. Serve with or without sauce.
1 quart corn y 2 cup cornmeal
y 2 quart tomatoes 2 tablespoons butter
2 egg 1 cup stuffed olives
l /2 cup milk 1 teaspoon salt
Mix and bake one hour. Can be baked in ramekin dishes.
DRIED BLACK-EYED PEAS
Wash two cupfuls of peas, put into sauce-pan, cover with
cold water. Cook for thirty minutes, add salt, two tablespoons
crisco, two of olive oil, then cook for an hour and half. These
peas resemble pink shell beans, and are more nutritious than
CREAMED POACHED EGGS
Place eggs in pan, and pour enough boiling water over
them so eggs will be about two inches under water. Remove
from fire, let stand from seven to ten minutes.
4 eggs 2 cups cooked peas
2 tablespoons milk Salt
2 tablespoons butter
Beat the yolks and whites separately. Add milk to yolks,
season, fold in the stiffly beaten whites. Fry slowly in butter.
When brown turn one half over the other. Serve on platter sur-
rounded with peas, which have been seasoned and slightly thick-
ened. Serves five.
MEAT SUBSTITUTES AND ENTREES 21
4 eggs Butter
1 cup milk Salt
2 heaping tablespoons flour
Heat milk, stir in flour smoothed in a little cold milk, cook
a. few minutes. Mix in beaten yolks of eggs, remove from fire,
then fold in well beaten whites and pour into buttered baking
dish. Bake about twenty minutes.
5 tomatoes 1 tablespoon butter or olive
2 onions oil
1 clove garlic (if desired) Salt, pepper
4 or 5 eggs
Peel tomatoes, cut fine, add onions minced, garlic, butter or
olive oil, salt and pepper. Cover tight, let simmer until tender.
Drain off most of water. Beat eggs, stir into tomatoes until
done. Serve hot.
3 tablespoons butter, level J4 tablespoon salt
l /3 cup flour 6 hard-boiled eggs
1 cup milk Cracker crumbs
Melt butter in saucepan, add flour, milk and salt. Cook
thoroughly about ten minutes. Remove from fire, add the hard-
boiled eggs, cut rather coarse. Form into cutlets, cover with
cracker crumbs and fry brown. Will serve six.
Separate yolks and whites of eggs, keeping yolks whole.
Sprinkle salt and pepper over yolks. Add pinch of salt to whites,
beat until stiff. Drop whites from teaspoon on hot buttered
griddle ; lay a yolk on each spoonful of white and cover each
with another spoonful of white. Turn quickly to brown on oth-
er side. Serve immediately.
4 eggs hard boiled 1J/2 tablespoons flour
2 tablespoons butter l / 2 cup milk
Make sauce by stirring into hot milk, butter and flour
creamed. Season. Cook thoroughly. While still hot put in
chopped whites of eggs. "While hot lay on a platter in little pat-
22 MODERN MEATLESS COOK BOOK
ties. Place half yolk of egg on each pattie. When cold and
about to fry dip in egg batter, then in bread or cracker crumbs.
1 quart broken dry bread 1 teaspoon salt
1 quart cold water 5 eggs
Break dry toast, French bread or slices of other bread into
small pieces. Let stand in salted water over night. In the morn-
ing squeeze the bread quite dry, mix with eggs slightly beaten,
and fry in oil or butter. Serve on a platter garnished with pars-
ENCHILADAS (A Mexican Dish)
1 pound Chile peppers Olives
1 pound eastern cheese Thyme
Y* clove garlic Salt
Remove seeds from peppers, boil until tender, put through
colander. Add garlic previously roasted, season to taste with
thyme and salt. Heat fat very hot and fry sauce about five
Tortillas for same
3 cups flour Milk
1 tablespoon crisco Salt
Blend flour and crisco, add enough milk to make batter and
fry same as pancakes. Grate cheese, mince olives. Spread tor-
tillas out flat, pour three tablespoons Enchilada Sauce over each
one, sprinkle with cheese and olives, roll up, place in flat pan,
pour sauce and cheese over them and put in oven until hot.
2 cups flour 1 egg
2 teaspoons baking powder Butter size of egg
34 teaspon salt Milk to make soft dough
2 cups apple sauce
Sift dry ingredients together, rub in butter, add egg mixed
with milk enough to make soft dough for rolling. Roll thin, cut
with large biscuit cutter, moisten with milk the edges of half the
number cut, and place in the center a spoonful of apple sauce.
Cover with the remaining dough biscuits and press edges to-
gether with a fork. Fry in deep fat. These may be served with
first course or as a dessert with pudding sauce.
MEAT SUBSTITUTES AND ENTREES 23
BANANA FRITTERS NO. 1
3 bananas 1 egg
1 teaspoon baking powder Salt
3 tablespoons flour Milk
Cut bananas in halves lengthwise, divide these slices in mid-
dle lay on plate, sprinkle with sugar and leave five minutes. Dip
in batter, fry in deep fat. Place on platter and pour over them
the following sauce:
1 cup sugar y 2 cup water
1 tablespoon butter Juice of 1 lemon
Boil all together for ten or fifteen minutes.
BANANA FRITTERS NO. 2
1 cup flour ]/ 2 cup or more of milk
Yt teaspoon salt 2 eggs
1 rounded teaspoon baking 3 bananas
\Yz tablespoons sugar
Mix flour, salt, sugar, milk, add eggs well beaten, then
sliced bananas. Drop a tablespoonful at a time in deep hot crisco.
1 cup boiled rice 1 teaspoon baking powder
YZ pint milk Flour to make stiff batter
2 or 3 eggs
Mix ingredients together and fry in small cakes.
Hominy may be prepared same way.
2 eggs Yz cup cold water
1 teaspoon salt 1 teaspoon baking powder
1 tablespoon sugar 1 cup flour
2 teaspoons oil 1 cup strawberries
Cut strawberries into quarters and let drain ten minutes.
Beat yolks and whites of eggs separately. Add salt, sugar, oil,
and water to yolks. Sift baking powder and flour, then add
giadually to mixture. Add strawberries and fold in the whipped
egg whites just before cooking. Fry by spoonfuls in deep crisco.
Sufficient for twenty-six fritters.
24 MODERN MEATLESS COOK BOOK
1^2 dozen artichokes Butter
Boil the artichokes and cool. Take out hearts, scrape off
the soft part of leaves, dredge with flour, fry in butter or crisco.
Make patties and fry. Artichokes may be served with fried pro-
tose, or with a gravy.
GREEN PEA TIMBALES
1 pint pea pulp Salt
4 eggs Pepper
2 tablespoons butter Few drops onion juice
Y cup cream (if desired)
Mix pea-pulp with seasonings, cream, yolks, butter and last
the well beaten whites of eggs. Pour into buttered cups, place
in pan of hot water and bake twenty minutes, or until firm. Turn
out on hot dish and serve with white sauce.
GREEN SUMMER SQUASH WITH EGGS
6 squash 1 clove garlic
4 eggs 1 spoonful grated cheese
1 medium-sized onion 2 tablespoons oil or butter
1 cup milk
Fry onion and garlic in oil until almost brown, add squash.
cut in square slices. Stir constantly to prevent sticking. Add
milk, salt and pepper. Beat eggs to which add cheese, salt, pep-
per, and a little butter, beating constantly. When squash is
cooked, add this mixture and cook until egg is done.
2 cups cold cooked hominy 1 teaspoon sugar
1 tablespoon melted butter 1 teaspoon salt
1 cup milk 1 egg, beaten
Mix, and pour into well buttered pan and bake for thirty
HOMINY LOAF NO. 1
1 can hominy, chopped 2 tablespoons oil
1 egg 1 teaspoon onion salt
Y* cup bread crumbs A few seedless raisins
3 large tomatoes A few whole olives
Slice and fry tomatoes in the oil, add other ingredients, then
salt, stirring egg in last. Put into baking dish, sprinkle with
MEAT SUBSTITUTES AND ENTREES 25
bread crumbs and bits of butter, bake half an hour. Turn out
on platter, serve.
HOMINY LOAF NO. 2
1 can hominy, chopped 1 pint tomatoes
1 cup white cornmeal A few olives and raisins
2 tablespoons oil Salt
Put oil in sauce-pan, add tomatoes; when hot add cornmeal
and cook for five minutes, then add other ingredients. Put into
oiled baking pan and bake one hour in moderate oven. Turn
out on platter, garnish with parsley and serve with gravy or to-
( HOMINY SOUFFLE
1 can or iy 2 cups cooked 1 cup milk
hominy 1 tablespoon butter
2 eggs 1 teaspoon salt
Mix hominy with yolks of eggs, milk, salt, and melted but-
ter. Fold in the whites of eggs beaten stiff. Pour into buttered
baking-dish, set in a pan of hot water and bake until firm, about
l / 2 package noodles Vegex
1 quart strained tomato Salt, pepper
1 large onion Bay Leaf
YZ cup dry mushrooms Kitchen Bouquet or other
(soaked in warm water) Savories
Fry onion in oil, add tomato, and seasoning. Simmer mush-
rooms until tender, chop, add last to mixture using liquor also.
Pour this over noodles, that have boiled hard in salted water for
fifteen minutes. Simmer together one hour, stirring occasional-
ly. If too dry add tomato or water. Bake in buttered baking
dish forty minutes. Sprinkle bread crumbs on top.
1 cup lentils 1 teaspoon curry powder
2 tablepoons melted butter ^ pint lentil water
2 onions chopped fine
Soak the lentils over night in cold water, wash and cover
with fresh water and cook slowly two hours, or in fireless cook-
er over night, drain. Put the melted butter in saucepan, add
onions, cook slowly until a golden brown, add curry powder, a
dash of cayenne pepper, half pint of water in which lentils were
cooked. Add lentils, salt, and cook twenty minutes. Use to-
mato juice instead of water if desired.
26 MODERN MEATLESS COOK BOOK
LENTILS WITH NOODLES
1 pint lentils 3 tablespoon olive oil
1 pint tomatoes 1 package noodles
1 onion 1 teaspoon Kitchen Bouquet
Wash lentils thoroughly and soak overnight, drain and cov-
er with fresh water, boil two hours and pour off most of water.
Fry onion in oil, add tomatoes, "Kitchen Bouquet," salt, lentils,
and cook together. Boil noodles in salted water fifteen minutes.
Place noodles on platter and pour lentils over them.
J4 package macaroni 1 tablespoon flour
1 cup milk V 2 teaspoon salt, pepper
1 tablespoon butter 1 egg
Cook macaroni in salted water until tender. Drain and
chop fine. Heat the milk and stir into it the paste made from
the butter and flour, add salt and a dash of pepper. Cook until
thickened. Pour this over the beaten yolk of egg. Put in dou-
ble boiler and cook for a few minutes, add macaroni, remove from
fire and when cool, shape. Beat white of egg slightly. Dip
croquettes first in crumbs, then in egg, then in crumbs. Fry in
deep fat to golden brown. Serve with cheese sauce, or other
VARIATIONS IN MACARONI
Scalloped Onions with Macaroni
Cooked onions Cooked macaroni
Mix recipe ingredients and add one-half cup milk and one-
half cup grated mild cheese. Put in a buttered baking-dish,
sprinkle with three-fourths cup buttered cracker crumbs, and
bake until crumbs are brown.
Combine white sauce and onions and nib through sieve.
Add macaroni cut in very small pieces, and spread on a plate to
cool. Shape in form of croquettes, dip in crumbs, egg and
crumbs, fry in deep fat, and drain on brown paper.
Combine white sauce, onions and macaroni, and rub through
a sieve. Add the yolks of three eggs beaten until thick and lem-
on color. Fold in the whites of three eggs beaten until stiff and
dry. Turn into a buttered dish, set in a pan of hot water, and
bake in a slow oven until firm.
MEAT SUBSTITUTES AND ENTREES 27
MACARONI SAUCE SOUBISE
1 pint onions Y* cup white sauce
l /2 cup macaroni Y* teaspon salt
YZ cup milk Y* teaspoon paprika
Peel onions and cook in a small quantity of boiling water
until tender; then drain. Break macaroni into inch pieces, cook-
twenty minutes in two quarts of salted water. Drain in strainer,
rinse to prevent pieces from adhering. For the white sauce melt
three tablespoons butter, add three tablespoons flour, and stir
until well blended; then pour on gradually, while stirring con-
stantly, half cup milk ; bring to the boiling point and season.
Combine onions and white sauce, add half cup milk. Rub
through sieve. Bring to boiling point. Pour over macaroni.
Sprinkle with chopped parsley.
MACARONI WITH MUSHROOM SAUCE
1 cup macaroni 1 tablespoon chopped
1 cup cracker crumbs pimentos
YZ cup milk 1 teaspoon minced onion
1 tablespoon melted butter 1 cup grated cheese
1 can mushrooms Parsley (minced)
1 tablespoon flour Salt, pepper, garlic
Break macaroni into inch pieces and cook in boiling salted
water twenty-five minutes. Drain in colander, pour cold water
over it. Put butter, onion, garlic, one tablespoon of water in
saucepan and simmer until onion is tender. Mix all ingredients
together, put into flat pan lined well with greased paper. Bake
forty minutes in moderate oven. Cut into squares and serve
with mushroom sauce.
4 ounces macaroni 3/2 teaspoon herbs
1 cup bread crumbs 1 onion, chopped
1 cup hot milk 2 tablespoons butter
4 tablespoons chopped nuts 2 eggs
1 tablespoon chopped pars- Salt and pepper to taste
Break the macaroni in small pieces and boil until tender.
Soak bread crumbs in milk five minutes ; add the rest of the in-
gredients and steam for one hour.
28 MODERN MEATLESS COOK BOOK
3 heaping cups cooked I level teaspoon salt
.macaroni 2 tablespoons butter
2 cups milk 1 tablespoon minced pimento
3 eggs Grated cheese
Beat eggs, add milk, mix in the macaroni, salt and pimento.
Spread butter on an oblong shallow pan and pour in mixture.
Bake in moderate oven thirty minutes. Five minutes before
serving sprinkle grated cheese over top. Return to oven and
brown. Cut in squares and serve on platter with tomato or
1 cup bread crumbs ^ teaspoon salt
1 cup milk y$ teaspoon red pepper
1 cup cheese (fresh, cut 1 egg
in small pieces)
Put ingredients into saucepan (do not beat egg separately)
and stir over fire until creamy. Place on crackers and serve im-
mediately. A good supper dish.
2 eggs 1 level teaspoon salt
1 tablespoon water Flour to make stiff dough
Beat eggs until light. Add water and salt. Add flour
gradually until dough is stiff. Roll dough into very thin sheets
and lay separately on table to dry. When almost dry, place in
piles of three or four and fold into small rolls. Cut with a sharp
knife into ribbons one-quarter inch wide. Spread and dry thor-
oughly. These noodles can be used as a substitute for macaroni.
Drop noodles into boiling water, salted, and allow to cook
ten minutes. Add one cup of cold water, drain in colander. Fry
in butter, place in dish and sprinkle top with bread crumbs fried
brown in butter.
MEAT SUBSTITUTES AND ENTREES 29
NUT AND PKOTOSE SAUSAGES
1 cup boiled rice 1 teaspoon grated onion
1 cup chopped peanuts l / teaspoon poultry seasoning
\ l /2 cups left-over mush or ^ teaspoon salt
Walnut Roast 2 eggs (unbeaten)
l /2 can Protose
Mix in order given, roll into sausages, dip in beaten egg and
flour, fry in deep crisco.
1 cup walnuts, chopped 1 tablespoon oil
1 cup boiled rice Salt, pepper, sage
1 cup bread crumbs Milk
Mix dry ingredients, add milk to make quite moist. Season
with salt, pepper and sage. Make into small patties, roll in crack-
er crumbs, fry in small quantity of oil, butter or crisco.
NUT LOAF NO. 1
1 cup boiled rice 2 beaten eggs
1 cup soft bread crumbs 2 small onions, chopped fine
2 cups chopped walnuts and browned in butter
or peanuts Salt, pepper, chopped parsley
2 cups solid canned toma- Mashed potatoes
Mold into a roll. Spread with a covering of mashed po-
tatoes and bake in slow oven until well browned. Serve with
mushroom, tomato or brown gravy.
NUT LOAF NO. 2
y 2 cup uncooked rice ^ cup chopped walnuts
Y-2. cup dry bread crumbs 1 teaspoon salt
2 eggs y% teaspoon pepper
2 tablespoons chopped pars- Dash of cayenne
ley 3 tablespoons butter
Cook rice one hour in double boiler. Remove from fire, add
salt, pepper, parsley, bread crumbs, and beat well. Add eggs
well beaten, then nuts. Put into buttered tin for five minutes
to mold. Drop into baking pan in which butter has been melted.
Bake in moderate oven three quarters of an hour, basting fre-
quently with melted butter. Make drawn butter sauce with re-
30 MODERN MEATLESS COOK BOOK
maining butter, by adding two tablespoons flour and boiling
PEANUT TOAST WITH BROWN GRAVY
1 pint milk 1 heaping tablespoon butter
1 cup roasted peanuts, Salt
1 tablespoon flour
Brown flour in skillet, put in butter, let it melt and stir
through the flour, add milk, a little at a time, stir, season. Dip
toast in boiling water to soften. Place on platter, pour gravy
over toast, sprinkle ground peanuts on top and serve.
1 cup roasted peanuts 2 eggs
2 cups bread crumbs Salt and onion juice
2 cups water Sage
Grind the peanuts, mix with the bread crumbs, put in sage,
salt and onion juice, add water and let soak two hours. If too
dry add more water, drop in eggs unbeaten and stir. The ad-
dition of a little olive oil gives a nice flavor. Bake three-quarters
of an hour in a moderate oven. Serve with or without tomatc
PEAS WITH EGG DUMPLING (Italian)
1 quart of shelled peas 3 tablespoons ground bread
3 tablespoons oil, butter or 1 tablespoon grated cheese
1 medium-sized onion Salt, pepper
1 small clove garlic Kitchen Bouquet
Fry onions until light brown, add finely chopped garlic, one
cup water, and peas. Stir for ten minutes, then cover with wa-
ter, add pepper, salt and a scant half teaspoon of "Kitchen Bou-
quet." Let cook slowly, keeping peas covered with water.
Beat eggs and add bread crumbs, cheese, parsley, salt, pep-
per and a little butter. When peas are cooked, add the mixture
by spoonfuls, and let cook about ten minutes. Serve on platter,
garnish with the dumplings.
MEAT SUBSTITUTES AND ENTREES 31
6 potatoes 1 cup flour
1 onion (small) 1 teaspoon salt
Grate potatoes and onion, add eggs well beaten, salt and
flour. Have skillet very hot and fry in crisco in little cakes.
Serve with apple sauce.
POTATO AND NUT LOAF
1 cup hot mashed potatoes 2 eggs
1 cup chopped nuts Milk
1 cup bread crumbs Butter
Mix nuts, potatoes, salt, pepper, eggs well beaten and bread
crumbs together, add enough milk to make a stiff paste. Form
into a neat loaf, lay on a buttered tin, place a few pieces of but-
ter on top. Bake in a hot oven until brown. Garnish with pars-
ley or serve with a sauce.
Protose is a vegetarian product similar in composition to
meat. It consists of nuts and grains, and is free from all ani-
mal fats. It is manufactured by The Kellog Food Company,
Battle Creek, Mich. It is put up in one pound cans. In the
recipes given in this book, "The Original" Protose is used.
PROTOSE ITALIAN STYLE
4 cups macaroni 1 pint can tomato sauce
1 can Savory Protose (Spanish style, Del Monte
6 tablespoons olive oil Brand)
1 onion 2 level teaspoons Vegex
1 tomato YL teaspoon Kitchen Bouquet
YZ teaspoon poultry seasoning
Wash macaroni and boil fifteen minutes in salted water.
Drain in colander. Dice protose, fry brown in oil, add one cup
water, onion chopped or grated, tomato sauce, Vegex, Kitchen
Bouquet, poultry seasoning. Add salt last, as Vegex contains
salt. Place one half the macaroni in an earthen baking dish, add
one half protose mixture. Repeat. Cover with slices of tomato.
Bake in moderate oven one hour.
32 MODERN MEATLESS COOK BOOK
PROTOSE HAMBURG STYLE
1 can Savory Protose 1 tablespoon grated onion
1 tablespoon olive oil 1 tablespoon lemon juice
24 cup dry bread crumbs >< teaspoon salt
1 egg l /4 teaspoon sage
Mash protose with wooden spoon or potato masher, add
other ingredients in order given. If the egg does not make the
mixture soft enough to form into patties, add a little milk. Roll
patties in cracker crumbs and fry as hamburg steak is fried.
Remove protose whole from can, cut crosswise in quarter
inch slices and fry. Serve with brown gravy or tomato sauce
or tomato gravy.
Turn out whole from can, cut in half, place in buttered or
oiled pan, dot with pieces of butter, salt and pepper, baste with
hot water occasionally. Roast three-quarters of an hour in mod-
erate oven. Serve on platter, and pour over it a gravy or tomato
sauce. Serves four.
1 quart potatoes 3 tablespoons flour
1 can protose 1 teaspoon Vegex
2 tablespoons crisco Salt
2 tablespoons butter Onion salt
Cut protose into cubes and fry brown in crisco, remove pro-
tose. Put butter into the hot skillet, stir in flour, add enough
warm water to make medium thick gravy, cook for five minutes.
Stir frequently, season with Vegex, salt, onion salt. Return
protose to pan of gravy. Have potatoes partly cooked and cut
into cubes. Pour protose and gravy over these and simmer for
half hour. Serve on platter with border of Diamond Fritteers.
\ l /2 cup flour l /4 teaspoon salt
\ l /2 teaspoon baking pow- 1 egg
der, heaping Milk-
Mix ingredients, cut into diamond shape. Fry in deep crisco.
MEAT SUBSTITUTES AND ENTREES 33
PROTOSE AND RICE
2 cups rice 2 tablespoons oil
1 can protose 1 onion or 1 teaspoon onion
3 large tomatoes salt
Fry onion and tomatoes in oil and season with salt. Cut
protose into small cubes and fry in butter until brown, remove
the protose and make gravy by adding the tomatoes and onion,
thicken with flour, then put back the protose and let simmer for
. Boil the rice in plenty of salted water, when done drain and
put around platter and place protose and gravy in center. Will
PROTOSE AND MUSHROOMS
1 can protose (diced) 1 pint can of mushrooms
YZ loaf bread (diced)
FYy protose in butter until brown, remove protose, and fry
bread until brown. Remove, and make gravy using the liquid
from mushrooms and enough flour to thicken same. A little
water may be used to increase the quantity. Season to taste. Put
mushrooms in the gravy and let simmer for ten minutes. Place
bread and protose on platter and cover with mushroom gravy.
RICE POTATO LOAP
1 cup rice, boiled in plenty 1 egg
of salted water until done Sage, salt, pepper and onion
6 medium-sized potatoes salt
Mash potatoes, mix with rice, season with sage, salt, pepper
and union salt, stir in egg. Bake in buttered dish until thor-
oughly brown, turn out on platter. Garnish with parsley. Serves
YZ cup olive oil 1 cup rice
1 clove garlic Onion
Put olive oil into a kettle and heat, slice in garlic, onion, add
dry rice, stir until golden brown, then add one can tomatoes,
cook slowly until done, stirring frequently.
34 MODERN MEATLESS COOK BOOK
2 tablespoons crisco 1 clove igarlic
1 cup cooked rice 2 cups boiling water
1 cup tomatoes Salt, pepper
2 small onions (sliced)
Heat crisco in skillet, add rice and fry until brown, then
other ingredients, cover with boiling water and cook slowly half
2^ cups boiled rice I level tablespoon flour
Yt cup chopped walnuts 1 teaspoon salt
1 egg Pepper
Mix ingredients, form into patties, fry brown in crisco.
1 cup boiled rice Bread crumbs
1 white of egg Cornmeal
Add stiffly beaten white of egg to rice, shape, and roll in
powdered bread crumbs or cornmeal and flour. Fry brown in
deep crisco or oil.
Prepare as for croquettes and fry as cakes in a tablespoon-
ful of butter. Serve with maple syrup. A nice supper dish.
2 cups rice l /2 teaspoon dry mustard
2 cups grated cheese 3 eggs
YZ teaspon salt 3 pints milk
Boil rice in two quarts salted water for twenty minutes. Mix
grateed cheese, salt, mustard, and add to cooked rice, then well
beaten eggs and heated milk. Bake in buttered baking dish un-
til custard is formed.
SCALLOPED RICE WITH TOMATES
Canned tomatoes Butter
Rice Salt Pepper
Put canned tomatoes through coarse sieve to remove seeds.
Season with salt, pepper and butter. Mix equal parts of boiled
rice and tomatoes and place in buttered baking pan, layer about
with dried bread crumbs. Sprinkle bread crumbs on top and
bake half an hour.
MEAT SUBSTITUTES AND ENTREES 35
SPAGHETTI WITH TOMATO
1 quart tomatoes ]/2 Ib. cheese
^2 Ib. spaghetti Butter, salt, pepper
Drop spaghetti into boiling salted water and cook about fif-
teen minutes. Drain, and rinse with cold water. Put into but-
tered baking pan layer about of spaghetti and tomatoes. Season
each layer. Bake in moderate oven a half hour. Cover with
grated cheese and return to oven to melt.
SPINACH WITH TOAST
2 tablespoons oil Cold, spinach
3 large tomatoes or 1 pint Toasted bread
canned tomatoes Hard-boiled eggs
2 teaspoons flour Salt, onion salt
Heat spinach in a little butter, and spread on hot buttered
toast. Place in center of each slice half of a hard-boiled egg.
Serve with tomato gravy.
STUFFED PEPPERS (Hoover Style)
Cut stem ends from green peppers, remove seeds, fill with anj
of following mixtures and replace caps, bake.
1. Boiled rice, ground nuts, tomato juice, seasoning.
2. Grated corn (or canned corn chopped fine), chopped
olives, minced onion and bread, toast or cracker crumbs.
3. All left-over vegetables, nut or cereal mixtures, cro-
quettes, or souffles, mixed with crumbs and moistened with to-
mato or very thick cream sauce, adding any desired seasoning.
4. Boiled noodles, nutose, tomato, and seasoning.
5. Boiled macaroni, chopped mushrooms., ground nuts or
olives and crumbs.
6. Chopped hominy, any cooked cereal, raisins, olives, to-
matoes, salt, pepper.
STUFFED SUMMER SQUASH
1 long Italian squash Cheese
1 onion Butter
4 slices stale bread (or Salt, pepper
bread crumbs) Parsley (minced)
Fry onion in butter or olive oil. Cut squash lengthwise and
scoop out the inside, add this to the fried onion, cover tight and
36 MODERN MEATLESS COOK BOOK
let steam until squash is tender. Moisten bread or crumbs with
a little water and add to squash, then eggs, and seasoning. Re-
fill shells, cover with grated cheese and bits of butter. Bake in
SWEET POTATO CROQUETTES
10 sweet potatoes 1 teaspoon butter
2 eggs Salt
1 cup boiling milk
Mash sweet potatoes, add eggs, boiling milk, butter, and
salt. Mould, dip in egg and cracked crumbs, and drop in deep
1 can corn 1 cup olives
1 cup tomato sauce 1 onion, chopped fine
1 cup cornmeal (uncooked) 2 cloves garlic, cut fine
2 eggs beaten 1 teaspoon pepper
y$ cup milk 1 slice butter
Mix ingredients together, season. Put into buttered bak-
ing dish and bake in moderate oven half an hour.
TOMATOES STUFFED WITH BEANS
Remove pulp from tomatoes, fill cases with left-over baked
beans mixed with a part of the pulp and seasoned with salt, pep-
per, olive oil. Cover with buttered bread crumbs, bake three-
quarters of an hour.
TOMATOES STUFFED WITH MACAKONI
7 large tomatoes T /3 cup grated cheese
1^2 cups cut macaroni J4 small can pimento
V/2 cups White Sauce Salt, onion salt
Wash macaroni thoroughly, boil twenty minutes, drain and
rinse. Make white sauce, adding pimento, cheese and season-
ing, cook long enough to melt cheese, mix with macaroni, add
egg. Fill tomatoes from which centers have been scooped. Bake
three-quarters of an hour.
MEAT SUBSTITUTES AND ENTREES 37
BAKED TOMATO AND EGG PLANT
1 cup cream Rice or spaghetti
8 large tomatoes Grated cheese
Egg plant Salt, pepper
Pour cream in deep dish. Slice egg plant very thin, line
bottom of dish, to this add layer of tomatoes sliced, a layer of
rice or spaghettic, sprinkle with cheese, salt, pepper, a layer of
tomatoes, sprinkle with chopped green pepper. Last a layer of
egg plant. Bake.
BAKED TOMATOES AND CORN
3 small cans tomatoes 1 cup stuffed ripe olives
1 can corn Cheese
Mix tomatoes, corn, olives, and spread slices of cheese on
top and bake.
Brown together a half tablespoonful of finely chopped on-
ion and butter, size of walnut, add a pint of tomatoes and sea-
son. When hot add three eggs. Beat the whites stiff and drop
the unbroken yokes into whites, pour this into the tomato and
mix a littlee. Serve on toast.
2 cups rice 1 cup tomato juice
2 tablespoons butter Onion salt, and salt
Wash and dry in cloth two cups of rice. Fry rice in two
tablespoons of butter, add one cup of tomato juice, season, then
boil in about four cups of water, either in double boiler or fire-
less cooker. If any is left over can be made into croquettes by
using protose, nuts, bread crumbs and egg.
VARIATIONS IN SHREDDED WHEAT BISCUITS
1. Shredded Wheat Biscuit with Tomato. Stew tomatoes,
season with butter, salt, sugar and pepper. Pour this over the
2. Shredded Wheat Biscuits with Cheese. Over Shred-
ded Wheat Biscuits sprinkle grated cheese (a cheese that will
melt), salt and paprika. Toast in oven until brown.
38 MODERN MEATLESS COOK BOOK
3. Shredded Wheat Biscuits halved, toasted and buttered,
(a) with white sauce No. 1 and sliced hard-boiled eggs.
(b) with browned flour gravy.
(c) with poached eggs.
(d) with clams or oysters
VEGETABLE STEW WITH DUMPLINGS
6 carrots 2 Ibs. peas
6 small turnips 1 onion
1 large head celery Butter and seasoning
Cut vegetables in medium sized pieces, cover with water and
cook until tender, add butter size of an egg and salt to taste ;
thicken with a tablespoon of flour mixed with cold water. Peas
should be cooked in separate kettle. Serve on large platter plac-
ing dumplings on edge and vegetables in center and peas on top.
2 cups flour 2 heaping teaspoons baking
1 egg powder
Y-Z cup raisins Milk to make soft dough
*4 teaspoon salt
Mix ingredients, form into a long roll, cut into twelve pieces,
and drop into boiling -stew, cook for half hour.
VEGETABLE STEW WITH RICE
2 heads celery 1 teaspoon Vegex
3 turnips 2 tablespoons flour
o tomatoes (medium-sized) Salt
6 potatoes Parsley
2 carrots Boiled rice
3 tablespoons olive oil
Cut, celery, turnips, tomatoes, carrots, in medium sized
pieces, season, add sufficient water to cover, and boil an hour
and a half, then add potatoes. When potatoes are tender, add
thickening. Serve on large platter with border of boiled rice.
MEAT SUBSTITUTES AND ENTREES 39
1 cup boiled rice 2 eggs
1 cup chopped walnuts Sage
1 cup bread crumbs Salt, pepper
1 teaspoon olive oil
Mix above ingredients, adding enough water to moisten for
handling. Form into cone-shaped croquettes and fry in deep
crisco or form into patties and fry. A little tomato or lemon
juice, also onion salt, may be added. These may be served with
tomato sauce or brown gravy.
1 cup white flour Salt
1 cup oatmeal Sage
1 cup cornmeal Vegex
2 cups chopped walnuts Onion juice
8 cups water
Brown flour and meal in oven or in skillet, add seasoning
and nuts, moisten with two cups cold water, then stir in six
cups of boiling water. Fill four ordinary baking powder cans
and steam three hours. Slice and fry. This will keep several
days, and may be made into Walnut Roast or Croquettes.
Use walnut steak, add one egg, one tablespoon olive oil,
poultry seasoning, one teaspoon Vegex. Form into a mound
on baking platter or tin, bake three-quarters of an hour. Pour
over this tomato sauce and serve. What remains may be com-
bined with rice, cornmeal mush, or similar left-overs and made
GRAVIES and SAUCES
2 tablespoons butter % teaspoon Kitchen Bouquet
4 tablespoons flour Y teaspoon onion salt
1 teaspoon Vegex Water
Stir flour into melted butter, add enough water to make
right consistency, season with Vegex, Kitchen Bouquet, salt.
Boil ten minutes, stir frequently.
Flavor may be varied by adding grated onion, tomato juice,
poultry seasoning, etc.
BROWN FLOUR GRAVY
Put four tablespoons of flour into a skillet and brown
slightly, stir constantly to prevent burning, add two large ta-
blespoons butter and stir until butter is melted. Then add enough
warm milk to make the desired consistency. Season to taste.
This makes a tasty supper dish when poured over toasted crack-
ers and garnished with sliced hard-boiled eggs.
4 tablespoons flour 2 hard-boiled eggs
2 large tablespoons butter Milk
Put butter into pan and melt, add flour and stir well. Pour
in milk enough to make the desired consistency, then add eggs
which have been pressed through a ricer or cut fine. Season to
1 tablespoon butter 1 small can mushrooms
2 tablespoon flour or
l /2 teaspoon Vegex l /2 cup dried mushrooms
*4 teaspoon Kitchen Water
Stir flour into melted butter, add enough warm water to
make right consistency, season with Vegex, Kitchen Bouquet,
mushrooms, salt and simmer ten minutes. If canned mushrooms
are used add with their water : if dried, soak one hour in warm
water, chop and add with their water.
GRAVIES AND SAUCES 41
3 large tomatoes 3 tablespoons flour
2 tablespoons olive oil Vegex
2 tablespoons butter Salt, onion salt
Fry tomatoes in oil, season with salt, onion salt. Melt but-
ter in another pan, stir in flour, add sufficient water to make de-
sired consistency, to this add tomatoes and Vegex.
2 tablespoons butter 1 pint tomatoes
2 tablespoons flour Salt
Melt butter, add flour, stir, add strained tomatoes, season
to taste, boil five minutes.
WHITE SAUCE NO. 1
2 cups milk Butter size of egg
2 rounded tablespoons flour Salt
Melt butter in saucepan, stir in flour until smooth, add
enough milk to make the desired consistency. Milk may be hot
or cold. Salt to taste. All gravies and sauces are best made in
Chop fine one dozen green olives and two medium sized
pickles, mix with this one cupful of mayonnaise.
WHITE SAUCE NO. 2
4 tablespoons flour 2 cups milk
4 tablespoons butter 1 level teaspoon salt
Melt butter in pan, stir in flour and salt, add gradually the
hot, but not scalded, milk and cook five minutes.
BAKED SUMMER SQUASH
Cut stem ends off squash and scoop centers. Boil removed
portion, with a stnall onion, in water until tender. Drain and
add seasoning' of salt, pepper and butter. Fill shells, cover witn
buttered bread crumbs. Put in pan with a little water in bot-
tom and bake one hour.
BAKED SUMMER SQUASH WITH PIMENTOS
]/2 dozen summer squash 2 tablespoons flour
1 small can pimentos Salt
2 tablespoons butter
Pare, wash, slice summer squash, put into a buttered bak-
ing dish in layers. Season each layer with chopped pimentos and
bits of butter and flour mixed together. Bake in moderate oven
FRIED SUMMER SQUASH
Peel Italian summer squash, slice one-half inch thick, fn
in enough fat to keep from sticking. In serving, dot with butter.
BAKED HUBBARD SQUASH NO. 1
Cut squash in medium sized pieces and boil in shell for
twenty minutes. Remove from shell, mash, season with salt,
pepper, plenty of butter, bake for half an hour.
BAKED HUBBARD SQUASH NO. 2
Cut squash in five inch squares, sprinkle lightly with stigar,
dot with butter, bake until tender and serve in the shell in large
BROWN CREAMED POTATOES
Slice cold potatoes in frying pan, put a large lump of but-
ter in the center, sprinkle flour, salt, pepper over the top, pour in
milk until the potatoes begin to float, then chop up potatoes with
a chopping knife while they are heating. Place in oven until
BUTTERED BOILED RICE
Wash one-half cup rice in running water, stirring vigorous-
ly with the hand to free it from any of its flour. This will aid
in preventing it from being sticky when cooked. This quantity
of rice should be cooked in a quart kettle. Add scant cup cold
water and a little salt. Put the cover on tight and set on fire.
In about ten or fifteen minutes it will begin to boil over. Do
not lift the lid but allow it to boil over, until the lid no longer
trembles. Then set further back on stove, where it can steam
and keep very hot, without boiling, for forty-five minutes. At
the end of the first hour the rice should look dry and be separ-
ate. Add enough rich milk to cover it. Cover and set over mod-
erate fire and bring to a gentle boil for several minutes. Slide
to back of stove as before, placing asbestos mat under it. Let
remain forty-five minutes. The kernels should by this time be
very large. Set into double boiler or pan of hot water where it
can mellow, and keep hot until ready to serve. Serve buttered,
in a hot covered dish.
CANDIED SWEET POTATOES
Candied sweet potatoes are very popular on southern ta-
bles, and are extremely palatable when well prepared. Cut boiled
sweet potatoes into long slices, place in an earthen dish, put
lumps of butter on each slice, and sprinkle with sugar. Some
cooks add a little water also. Bake until sugar and butter have
candied and the potatoes are brown.
Cut the tops off of young table carrots but do not cut into
the carrots in doing so. Boil until tender, adding a piece of on-
ion and several sprigs of parsley to flavor. Boil in a large quan-
tity of water, the same as when boiling beets. If the carrots are
not tough and woody, and have cooked long enough, the skins
can easily be washed off in running water. Cut in thin slices,
44 MODERN MEATLESS COOK BOOK
season with butter or cream gravy. Set aside to "mellow"' ovei
hot water, for ten minutes. Never allow them to boil after sea-
soning or cream gravy has been added.
Carrots cooked this way are delicious and when cold make
a nice salad served in a nest of lettuce leaves, with mayonnaise.
CELERY ROOT MASHED
Peel celery root, cut into small pieces, boil three-quarters of
an hour, drain, saving water for soup, mash as you would tur-
nips, season with salt, pepper and butter.
CREAMED CELERY ROOT
Peel celery root, cut into cubes, boil three-quarters of an
hour, drain and season. Serve with White Sauce.
CORN ON COB NO. 1
Prepare corn. Drop into kettle of boiling water and cook-
ten minutes. If only a few ears are cooked at a time, the tem-
perature of water is but slightly lowered, and corn will cook in
eight minutes. If a larger number, the temperature of water is
lowered in proportion and time of cooking must be increased.
When possible cook corn in plenty of water.
CORN ON COB NO. 2
Prepare corn and put in cold water to which a tablespoon
of vinegar has been added and let come to a boil. Serve in a
napkin, on platter.
BOILED CORN ON COB NO. 3
Prepare corn, pour over boiling water to which one cup of
milk has been added, and place in fireless cooker for half an
CORN ON COB NO. 4
Cover the corn with cold water and let it come to the boil-
ing point slowly. Remove from fire and allow to stand in hot
water ten minutes, before serving. Boiling makes green corn
tough and yellow. A little milk added to the water makes the
corn white and sweet.
8 medium-sized onions 1 pint milk
2 tablespoons melted butter Salt
2 tablespoons flour
Cut onions into quarters, boil an hour or more until tender.
Melt butter in saucepan, sift in flour, add milk, stir until smooth,
add salt. Pour over onions and serve.
1 tablespoon butter Pepper
1 pint milk Salt
3 tablespoons flour Cold potatoes, sliced
Slice cold potatoes, put in baking dish. Place milk in an-
other pan on stove, thicken with flour previously mixed with
cold water, add pepper, salt and butter. When cooked suf-
ficiently, pour over potatoes, sprinkle bread crumbs over top and
bake in oven about fifteen minutes.
1 quart carrots (sliced) 1 teaspoon sugar
1 quart boiling water 1 teaspoon chopped parsley
1 teaspoon salt 1^2 cups soup stock
2 tablespoons butter Pepper
1 small onion
Scrape carrots and cook in salted boiling water until tender,
drain. Slice onion and brown in butter; add carrots and sea-
soning, set over fire ten minutes ; add soup stock, cover and sim-
mer twenty minutes, sprinkle with parsley and serve.
12 small beets l / 2 cup vinegar
^2 cup sugar ^2 tablespoon butter
1 tablespoon cornstarch
Peel beets, cut into small pieces and cook. Mix sugar, corn
starch and vinegar. Pour over beets and let stand on back of
stove for one-half hour. Just before serving add one-half ta-
46 MODERN MEATLESS COOK BOOK
Wash rice thoroughly, rubbing with the hands to free it
from its flour. Cover with plenty of boiling water, salt and cook
until soft. Drain in colander, saving water for soup, bread, or
other uses. Place rice in oven until time to serve. Grains should
be large and separated.
RICE POTATO CAKE
Rice (boiled Butter
Mashed potato Cheese, grated
1 egg, beaten Salt
Mix equal quantities of rice and mashed potato, add egg
and seasoning, spread one inch deep in buttered baking pan,
cover with grated cheese and bake one-half hour. Turn out on
platter and garnish.
RICE POTATO PIE
Potatoes Onion salt
Boiled rice Salt
Poultry seasoning Butter
2 tablespoons milk
Use either mashed potato or crush cold boiled potatoes,
mix with equal quantity of rice, add seasoning, put into pie pan,
dot with butter, pour over this two or three tablespoons milk,
press edges with fork, bake one-half hour. Serve in pan or re-
move to platter.
24 cup flour, scant Salt and butter
\ l /2 cups sugar Apples, sliced
Mix flour, sugar, salt. Put a layer of sliced apples in bak-
ing dish, sprinkle with two tablespoons of the mixture and bits
of butter. Repeat until dish is heaping Jfull, as the apples cook
down considerably. Sweetening is varied with acidity of apples.
Bake one hour in slow oven.
Chopped cabbage Milk
Cracker crumbs Salt, pepper
Boil cabbage in salted water until tender. Drain. Put lay-
er about of cabbage and cracker crumbs into a baking dish, sea-
son with salt, pepper and plenty of butter. Pour over this milk
to cover. Bake until nicely browned.
SPANISH STRING BEANS
3 tablespoons olive oil 1 quart String beans
1 small onion, chopped fine Salt, pepper
1 small can Del Monte Paprika
Cook onion in olive oil until tender, add uncooked beans,
tomato sauce, and seasoning. Cook slowly two hours. Do not
add water unless in danger of burning.
With sharp knife cut through center of each row of grains,
and then scrape from cob. Put corn into saucepan, season with
salt, pepper and butter, add enough hot milk to moisten well,
and cook ten minutes.
SWEET POTATOES AND APPLES (Southern Style)
Use boiled sweet potatoes and fresh apples, both sliced.
Butter baking dish, put two layers of apples on bottom, sprinkle
with salt, then add layer of sweet potatoes, sprinkle with sugar,
alternate until dish is full. Have top layer apples. Over this
pour slice of butter melted, or put bits of butter on each layer.
Bake one hour or more.
ALLIGATOR PEAR SALAD
Select nice ripe alligator pears, wash and dry. Cut into
halves, scoop out centers and cut them into small pieces, return
to shells, place on crisp lettuce leaves, serve with mayonnaise or
APPLE SALAD NO. 1
2 cups tart apples 2 tablespoon vinegar
YZ cup English walnuts 2 tablespoons good salad
1 cup celery dressing
1 cup cream, whipped Salt, paprika
Cut apples, nuts and celery into small pieces, mix, sprinkle
with salt and a little paprika, then add dressing made by mix-
ing whipped cream, vinegar and salad dressing. White grapes,
oranges, pineapple or marshmallows are good in this salad.
The nuts and celery may be omitted, or it may be varied in sev-
eral ways. Serves eight.
APPLE SALAD NO. 2
2 cups sugar Apples
2 cups water Cinnamon drops (5c worth)
Boil water, sugar and drops until latter are dissolved, add
apples pared and cored, keeping them whole, cook until apples
can be pierced with a straw. Remove apples and boil syrup un-
til it jellies, then fill center of apple with the jelly. Serve on let-
tuce leaf with a spoonful of mayonnaise on top. This same
recipe may be used as a dessert by serving with whipped cream.
2 cups grated raw carrots Salt
1 cup celery, cut fine
Mix with mayonnaise and serve on lettuce leaves. A little
grated turnip and onion may be added if desired, also sliced
apples. Instead of grating carrots, they may be put through
nut grinder, using finest blade.
CELERY BOOT SALAD
5 celery roots Mayonnaise
Cut celery roots into cubes, boil until tender, drain, set
aside to cool. Mix with mayonnaise, place on lettuce leaves on
individual plates, add more dressing and serve.
1 dozen large ears of corn, 4 heaping tablespoons mus-
cut from cob tard mixed with a little
Equal amount of cabbage, vinegar
chopped fine 2 cups sugar
6 bell peppers, chopped fine l /2 gallon vinegar
Salt to taste
Put all together and cook thoroughly one hour or more.
Put in glass jars and seal.
COTTAGE CHEESE SALAD
Simmer clabbered milk until whey is well separated from
curd, place in fine strainer or cheesecloth bag and drain. Add
salt to taste, moisten with cream, form into cones or balls and
serve on lettuce leaves with any preferred dressing.
COMBINATION SALAD SUGGESTIONS
The following combinations may be served on lettuce leaves
with any preferred dressing : lima beans and sliced tomatoes :
macaroni and asparagus ; macaroni and pimentoes ; string beans
and tomatoes ; peas and carrots ; tomatoes and cucumbers ; po-
tatoes and beets ; cauliflower and hard-boiled eggs ; cauliflower
and grated cheese ; apples, celery and nuts.
50 MODERN MEATLESS COOK BOOK
1 envelope Knox Sparkling l / 2 cup lemon juice
Gelatine 2 cucumbers, medium size
2 cups boiling water 1 small can pineapple
1 teaspoon sugar 4 drops green coloring
Soak gelatine in juice of pineapple and dissolve with the
boiling water. Add sugar and lemon juice. When slightly cool
add cucumbers previously sliced and soaked in salt water for
five minutes, then coloring, and pineapple cut in small pieces.
Put in molds and when formed turn out on lettuce leaves. Fin-
ish with mayonnaise, chopped walnuts and cherries.
Pineapples slices sprinkled Strawberries
with powdered sugar, set Whipped cream or mayon-
aside for one hour naice
Bananas sliced on bias
Place pineapple slices in center, bananas all around, add a
little pineapple juice, whipped cream in center and strawberries
HEART OF LETTUCE SALAD
Over lettuce hearts cut in halves, pour mayonnaise mixed
with a little tomato sauce. Sprinkle with grated cheese.
3 heads lettuce cut fine y 2 teaspoon mustard
2 /z cup salad oil 3^ teaspoon salt
y 2 cup vinegar 1 teaspoon sugar
Place salad oil, vinegar, mustard, salt and sugar in bowl
and beat with egg-beater. Pour over lettuce and serve at once.
Slice onions in rings. Place in saucepan cover with boiling
hot water. Let stand ten minutes. Drain water. Let cold water
run over onions till crisp, or place on ice to cool. Put on lettuce
leaves or watercress. Serve with mayonnaise or French dress-
No onion odor from onions, if so prepared.
PINEAPPLE SALAD NO. 1
Cube pineapple, fresh or canned. Skin white grapes, seed
them, cube a package of marshmallows, let stand in juice of
pineapple an hour or more. Put all together, drain juice and
add a little lemon juice or cubes of grape fruit, and just before
serving add a little mayonnaise or cream dressing. This is im-
proved if pecan nuts are added. Serve very cold on lettuce
leaves, with nasturtium blossoms.
PINEAPPLE SALAD NO. 2
1 can sliced pineapple 1 head lettuce
1 cup Dutch cheese y 2 cup nuts, chopped fine
8 Maraschino cherries
Place a slice of pineapple on bed of lettuce, ball the cheese
and put in center, and on this place a cherry. Put mayonnaise
dressing on pineapple and over this scatter the nuts.
PINEAPPLE SALAD NO. 3
Lay sliced pineapple on lettuce. Cut pineapple in pieces,
but leave in same shape as before. Fill center with mayonnaise,
sprinkle with grated cheese.
Sliced boiled potatoes Minced parsley
Chopped onion Mayonnaise
Chopped celery Salt
Mix, serve on lettuce leaves. This may be varied by add-
ing chopped pimentos, peppers or cucumbers.
STUFFED EGG SALAD
6 eggs Salt
2 tablespoons butter, melted Pepper
] tablespoon cream Mustard
4 drops onion juice
Boil eggs fifteen minutes, plunge into cold water, peel and
cut in halves. Remove yolks, mash fine, add butter, cream, onion
juice, salt, pepper and mustard to taste; mix thoroughly, refill
the halved whites, place on lettuce leaf, garnish with parsley and
52 MODERN MEATLESS COOK BOOK
5 ripe tomatoes Vinegar
1 cup chopped celery finch salt
1 cup chopped nuts Paprika
Scald tomatoes, skin, put on ice to cool. When firm, scoop
out inside. Mix chopped celery, nuts and inside of tomatoes
with French dressing made with olive oil, vinegar, salt and pap-
rika. Refill tomatoes, serve on lettuce leaves. Skins may be re-
moved from tomatoes by putting a fork in stem end and holding
over gas flame. When skin breaks remove with knife.
BOILED SALAD DRESSING
1 rounded teaspoon butter 1 teaspoon sugar
1 egg % teaspoon dry mustard
y 2 cup vinegar Paprika
1 teaspoon salt
Melt butter in double-boiler. Beat egg with Dover beater,
add vinegar, salt, sugar, mustard and paprika. Stir into melted
butter. When thickened to consistency of cream, remove at
once from fire. When cold, oil may be beaten in if desired.
COOKED SALAD DRESSING
1 tablespoon butter 1 teaspoon sugar
2 scant teaspoons mustard */$ cup cider vinegar
(dry) 1 cup milk
2 teaspoons flour 2 eggs, well beaten
1 teaspoon salt Red and black pepper
Mix dry ingredients and scald with enough hot water to
make a thick paste. Stir in beaten eggs and butter, and pour
vinegar in slowly, stirring all the time, to prevent curdling. Add
milk, boil in double boiler until thick, stirring constantly. When
ready to use this may be thinned by adding cream. A splendid
dressing for cabbage or other salads if one does not care for
CEEAM SALAD DRESSING
1 cup cream (sweet or 2 ; tablespoons vinegar
sour) 2 tablespoons sugar
l /2 cup tomato catsup 1 teaspoon salt
2 tablespoons olive oil
Mix oil, salt, sugar and vinegar, beat in catsup and finally
add cream, beating it in gradually.
This dressing is very good for vegetables or fish salads.
54 MODERN MEATLESS COOK BOOK
CREAM SLAW DRESSING
Y-Z cup vinegar 8 tablespoons sugar
1 cup sour cream Salt
1 well-beaten egg
Mix vinegar, egg and sugar, add cream and stir constantly
while on stove. When the first bubble from boiling appears, it
is sufficiently cooked. When cold pour over sliced cabbage.
1 tablespoon vinegar *4 teaspoon salt
4 tablespoons olive oil ^$ teaspoon pepper
Put the salt and pepper into salad bowl. Add a little oil
and stir well, then gradually add the remainder of oil, stirring
all the while. Last of all, stir in the vinegar, which should be
diluted with water if very strong. This may be used on lettuce,
cooked asparagus, cauliflower, artichokes, etc.
FRUIT SALAD DRESSING
One cup cream, whipped, two tablespoons vinegar, two ta-
blespoons good salad dressing. Mix well. This is very good
for any fruit salad.
Y$ teaspoon mustard, scant Yolk of 1 egg
Y^ teaspoon salt Salad oil
Juice of y* lemon
Beat yolk of egg and drop in salad oil, one or two drops at
a time, until dressing begins to thicken, then drop in lemon juice
or vinegar, a little at a time, while continuing to drop in the oil.
After the mayonnaise begins to thicken the oil may be added in
larger quantities. Should substance separate, it will be neces-
sary to begin over. The separated dressing may be dropped in-
to the new after the latter begins to thicken. Beat with egg-
beater or cooking-spoon. When sufficient quantity is made, put
in white of egg and beat in well. Pepper and paprika may be
SALAD DRESSING FOR CABBAGE
y$ cup butter 1 teaspoon salt
24 cup vinegar 1 teaspoon mustard
% cup water 3 eggs, well beaten
Mix and cook until thick and smooth. Use cold.
SOUR CREAM DRESSING
YI pint sour cream 1 teaspoon salt
2 tablespoons lemon juice % teaspoon pepper
2 tablespoons vinegar 1 teaspoon or more mixed
1 scant tablespoon sugar mustard
Beat cream with an egg beater until smooth and light. Mix
other ingredients and gradually add to cream, beating all the
while. This dressing may be modified to suit different vegt,
tables. Having beaten sour cream for a foundation the season-
ing may be anything desired, as, for example, the mustard and
lemon may be omittted, and any kind of catsup added.
APPLE TAPIOCA PUDDING
2 cups pearl tapioca 1 cup sugar
2 cups milk Apples, sliced
Wash tapioca. Place in pudding-dish with alternate lay-
ers of apples, apple sauce may be used if apples do not cook
quickly. For filling, beat eggs, add sugar and milk. Pour this
over the apples and tapioca. Bake until apples are done about
half hour. Whites of eggs may be beaten separately and put on
top of pudding after it is baked.
APRICOT PUDDING NO. 1
Turn one jar apricots into a deep pudding dish. Butter well
slices of bread and cover apricots. Bake until brown and serve
with whipped cream.
APRICOT PUDDING NO. 2
1 cup dried apricot sauce Whites 2 eggs
1 cup boiling water Sugar to taste
Dissolve gelatine in boiling water, add to apricot sauce and
when it begins to harden add whites of eggs beaten stiff. Serve
with cream in sherbet cups or pastry cases.
1 cup molasses 1 teaspoon soda
Y-2. cup hot water 1 egg
1^2 cups flour
Dissolve soda in hot water, add to molasses and stir in the
flour, then egg well beaten. Beat mixture thoroughly and steam
one and a half hours. Serve with Black Pudding Sauce.
BLACKBERRY DUMPLING PUDDING
2 cups flour 3 level teaspoons baking
1 egg powder
1 tablespoon butter Salt
Sift dry ingredients, mix with milk and beaten egg to make
a stiff batter. Turn out on board, form into long strips, cut into
twelve pieces, and drop into the boiling juice of two quarts of
blackberries. Serve juice that remains as a sauce.
1 quart milk 2 eggs
2 cups dry bread crumbs 1 teaspoon cinnamon
2 tablespoons melted butter A dash of nutmeg
l / 2 cup sugar A pinch of cloves
2 teaspoons baking powder
Let the bread crumbs soak two hours in the milk. Mix in
other ingredients, beating eggs separately and adding last. Bake
in moderate oven forty-five minutes. Serve with hard sauce.
Will serve six.
1 cup raw carrot, grated 1 teaspoon cinnamon
1 cup raw potato, grated 1 teaspoon nutmeg
1 cup sugar 1 tablespoon ground choc-
1 cup flour olate
1 cup raisins, seeded and 1 teaspoon soda
chopped Butter size of an egg
Cream butter and sugar, add grated carrot and potato, flour,
into which the soda has been well mixed, then spices and raisins.
Fill pound baking powder cans about three-fourths full, set in
kettle of boiling water, steam about one hour, and set in oven
to dry a little. Serve hot with any sauce desired. A few ground
or chopped walnuts improve the pudding very much. Will serve
CHOCOLATE PUDDING NO. I
1 pint milk 2 eggs
1 pint bread crumbs 2 tablespoons chocolate
Scald milk, add bread crumbs and chocolate. Remove from
fire, add half cup sugar and the beaten yolks. Bake fifteen min-
utes. Use whites of eggs for top, beaten stiff and sweetened.
Note More milk may be needed if crumbs are dry. Serve with
58 MODERN MEATLESS COOK BOOK
CHOCOLATE PUDDING NO. 2
3 eggs 3 rounded tablespoons corn-
3 cups milk starch
YZ cup chocolate
Mix the corn-starch with a little milk, beat the yolk of eggs.
Mix the chocolate with a little warm water and stir in the corn-
starch, then add sugar, milk and vanilla. Boil in double boiler
until it thickens ; remove from fire and stir in well beaten whites
of eggs. Pour into small molds or into a large dish.
1 l / 2 pints milk l /z cup sugar
2 tablespoons flour % cup fresh cocoanut,
2 whites of eggs grated
Boil milk and sugar together and thicken with flour and
milk stirred to a smooth paste. Pour this over whites which
have been beaten to a froth. Fold in and add cocoanut.
1 cup milk y? cup sugar
2 yolks of eggs 1 teaspoon butter
Custard sauce made by boiling ingredients until creamy.
Serve all cold.
1 cup sugar 1 egg
/vv&ooTJs /^ cup butter 3 cups flour
T* TWfer 1 ^P lk Vanilla
Cream butter and sugar, add beaten egg, then milk and
flour, beat thoroughly. Pour into baking-dish, bake in moder-
ate oven for about forty- five minutes. Will require less time in
gem pans. Serve with a sauce.
ENGLISH PLUM PUDDING
1 Ib. seeded raisins 1 Ib. mixed peels
1 Ib. currants % ounce mixed spices
1 Ib. butter or crisco */ 2 nutmeg
y 2 Ib. sugar 1 small grated carrot
l / 2 Ib. finely grated bread 8 eggs
YI Ib. flour Grated rind 1 lemon
Mix all dry ingredients together and moisten with the well
beaten eggs. Mix well. Steam six hours. Serve with English
Plum Pudding Sauce.
Toast pieces of left-over cake, or crumble them without
toasting, place in pudding dish, pour over them any fruit juices
or jellies, and over this Custard Sauce. Use beaten whites of
eggs with sugar for frosting.
FRUIT PUDDING NO. 1
1 cup flour Milk
1 teaspoon baking powder Fruit or berries
1 teaspoon salt
Sift dry ingredients and mix in enough milk to make a bat-
ter that can be dropped from a teaspoon. Stew fruit or berries,
with plenty of juice and, when boiling, drop the dough on top,
in bits from a teaspoon. Cook twenty minutes.
FRUIT PUDDING NO. 2
>2 cup sugar 1 cup flour
YZ cup milk 1^2 teaspoons baking powder
1 egg 4 to 6 apples
YZ cup water Vanilla
Select apples that are juicy and will cook quickly. Slice
them into baking pan, sprinkle with sugar and pour over this the
water and batter made by mixing the sugar, milk, eggs, flour,
baking powder and vanilla. Bake about three-quarters of an
6 apples YZ cup boiling water
Yz cup sugar y 2 teaspoon powdered ginger
yi teaspoon powdered cin- 1 teaspoon soda
1 cup molasses Salt
l /2 cup butter
Peel and slice apples, add sugar, salt, cinnamon, place in
buttered pudding dish. Melt butter, add molasses, with ginger
and soda dissolved in a little boiling water, then enough flour to
make thin batter. Pour this mixture over apples. Bake in mod-
erate oven half hour. Serve with whipped cream.
60 MODERN MEATLESS COOK BOOK
1 cup graham flour ^ cup molasses
1 cup sweet milk 1 teaspoon soda, level
1 cup raisins, seeded and l /2 teaspoon salt
chopped Cloves, nutmeg, cinnamon
For Pudding. Mix together, steam two hours.
1 cup sugar Grated rind and juice of
y 2 cup butter l / 2 lemon
1 egg well beaten Water
For Sauce. Mix together, add six tablespoons boiling wa-
ter, one by one. Keep hot. Do not boil.
4 squares Baker's sweet 4 tablespoons sugar
chocolate 4 tablespoons water
\y 2 dozen lady fingers o eggs
Boil sugar and water to make syrup. Melt chocolate in dou-
ble boiler, and pour hot syrup over it. Take from fire and beat
for ten minutes. Add beaten eggs. Line a bread tin with oiled
paper. Split lady fingers and place them on sides and bottom
of tin. Put layers of chocolate mixture and split lady fingers
into tin. Let stand for several hours. Serve with cream. Will
INSTANT TAPIOCA PUDDING
*/2 cup instantaneous tapi- l / 2 cup sugar
oca l / 2 teaspoon salt
1 quart milk 1 teaspoon extract vanilla
Stir tapioca into two cups of milk, beat yolks of eggs, stir
into milk, add vanilla. Bring balance of milk to a boil, and stir
in the mixture. Cook two minutes, then add the beaten whites
of eggs. Serve with whipped cream or fruit sauce.
3 large or 4 small eggs 3 rounded tablespoons corn-
3 cups water starch
\*/z cups sugar Juice of 2 or 3 lemons
Butter size of an egg
Separate whites and yolks of eggs. Bring water to a boil
in double boiler. Beat yolks of eggs, add cornstarch and sugar,
beat all together and stir into heated water, add juice of lemons.
Cook in double boiler until thickened. Remove from fire and
stir in the beaten whites.
OLD FASHIONED RICE PUDDING
2 rounding tablespoons rice 1 teaspoon vanilla
1 pint milk y$ cup thick cream
3 rounding tablespoons Salt
Place milk and uncooked rice in casserole. Set dish in pan
of hot water and bake in moderate oven one hour, then add salt,
nutmeg and sugar. Cover and bake slowly half an hour, stirring
two or three times. Add vanilla and cream and return to oven
for about ten minutes. The pudding should not be soft when
done. Each kernel should be separate, but thoroughly cooked.
In baking, as the light brown film forms on top, stir it into the
pudding, as it adds to the flavor.
1 cup of fine bread crumbs Juice of 2 oranges
YZ cup of milk A little grated rind
y$ cup of sugar Nutmeg
2 eggs (beaten separately)
Soak the bread crumbs in the milk, add juice of oranges,
the grated rind, sugar, eggs and trifle of nutmeg. Bake from
twenty to thirty minutes in a pan of water. Se r ve hot or cold
with whipped cream.
62 MODERN MEATLESS COOK BOOK
y 2 package gelatine 2 lemons
\Y2 cups sugar 3 eggs
1 pint milk
Cover gelatine with cold water and when soft stir into it a
pint of boiling water; add one cup sugar and juice of lemons.
When cold and just beginning to thicken add the well beaten
whites of eggs. Beat all till light and smooth. Pour mixture
into two moulds, and set away to cool. Serve with custard made
with yolks of eggs, milk and half cup of sugar. Will serve
SOOTLACH (A Turkish Dish)
2> l / 2 quarts milk (10 cups) Salt, sugar, cinnamon
9 small tablespoons rice
Cook over slow fire until creamy, stirring frequently, add
sugar to taste, pour into flat dish, sprinkle with cinnamon. Serve
with cream. (Usually for one cup milk take small tablespoon
rice and then add one more cup milk a little later.) Serves eight.
1 egg 1 tablespoon milk
1 level tablespoon butter 1 level teaspoon baking pow-
2 tablespoons sugar der
2 heaping tablespoons flour Pinch of salt
1 heaping tablespoon corn- Raspberries
Cream butter and then cream sugar and butter. Mix salt,
cornstarch and flour, reserving a little of the flour to mix -/ith
baking powder later. Sift these dry ingredients and mix with
butter and sugar. Add milk and yolk of egg. Beat thoroughly.
Add baking powder and then fold in white of egg. Butter ihree
cups and put two tablespoons of red raspberries into each. Cover
berries with two tablespoons of batter. Steam forty minutes or
bake in moderate oven. Serve with cream.
1 quart milk ^4 cup sugar
1 cup flour 6 eggs
YT, cup butter
Put milk into double boiler, mix flour with some of cold milk
to a smooth paste, when milk boils stir in. Set off to cool. Add
sugar and butter. When cool, add well beaten yolks and beat
hard. Beat whites stiff and stir in last. Set in pan of hot water
in a moderate oven and bake an hour. Serve cold with cream
or whipped cream. Serves six.
BLACK PUDDING SAUCE
2 eggs 1 cup sugar
l /2 cup butter 1 teaspoon vanilla
Cream butter and sugar. Add the beaten eggs. Beat well
and flavor with vanilla.
CAKAMEL PUDDING SAUCE
1 cup granulated sugar 1 cup hot water
Melt the sugar in an iron saucepan and stir until it is a light
brown color. Add boiling water and cook for two minutes. Pour
into a bowl and set aside to cool.
1 cup milk Y-2. cup sugar
2 yolks of eggs 1 teaspoon butter
Boil ingredients in double boiler until creamy. Flavor to
Yz cup sugar Salt
1 egg Vanilla
Beat egg, add sugar by degrees, then pinch of salt, and va-
PLUM PUDDING SAUCE
4 tablespoons flour 4 tablespoons butter
1 quart water 1 teaspoon vanilla
54 teaspoon nutmeg 1 teaspoon lemon
1 cup sugar *4 teaspoon salt
Melt butter in saucepan, stir in flour, add warm water, cook
until smooth, then add other ingredients.
PUDDING SAUCES 65
2 eggs 1 cup sugar
y 2 cup butter Vanilla
Cream butter and sugar, add well beaten eggs. . Flavor.
1 pint boiling water 2 tablespoons butter
1 cup sugar 1 lemon
2 tablespoons cornstarch
Blend sugar and cornstarch, pour over boiling water and
cook twenty minutes. Add butter and lemon juice and remove
YI cup sugar 2 tablespoons flour
2 tablespoons butter 1 orange
2 cups water Pinch salt
Melt butter in saucepan, stir in flour, add warm water, juice
and rind of orange, and salt.
Y$ cup butter y 2 teaspoon boiling water
y 2 cup sugar y 2 teaspoon vanilla
2 eggs (whites)
Cream butter and sugar. Beat in stiffly whipped whites.
Add water and flavoring. Let stand before serving.
Use recipe for Silver Sauce, adding yolks of eggs.
Use recipe for Silver Sauce, omitting eggs and adding one-
half cup of crushed strawberries.
2 tablespoons flour 2 tablespoons butter
3 cups water 1 teaspoon vanilla
y 2 cup sugar Pinch of salt
Melt butter in saucepan, then stir in flour, add the water,
warm preferred, vanilla and salt.
1 cup flour Y-Z teaspoon salt
Rub flour and crisco together, stir in enough cold \vacer to
make medium stiff dough. Roll into piece large enough for
crust, spread with crisco, fold once and roll again. Small left-
over pieces may be used for pastry cases.
Use pastry recipe. Turn individual tin patty-tins upside
down on baking sheet, cover outside of tin with pastry rolled
thin, bake. These cases may be kept for several days, and may
be used in serving stewed protose, peas, corn, creamed oysters,
fruit, etc. Makes an attractive dish.
PIE CRUST NO. 1
2 cups flour 1 teaspoon salt
1 cup crisco Water
1 level teaspoon baking
Add salt and baking powder to flour and sift. Chop flour
and crisco together, then gradually add water enough to make
stiff dough. Place on floured board, sprinkle over with flour,
roll out and fold into three layers, roll again and repeat this
process four times. An excellent crust.
PIE CRUST NO. 2
1 cup flour 4 tablespoons crisco
1 teaspoon salt 3 tablespoons water
Sift flour and salt, cut in crisco, using two knives, add wa-
ter. Pie crust dough must be stiff. Roll on floured board and
spread with crisco. To make a flaky pie crust, repeat this five
or six times.
Tart apples 1 teaspoon cinnamon
1 cup sugar or
Salt l /2 teaspoon nutmeg
Line pan with Fie Crust No. 1 or No. 2. Put in layer of
thinly sliced apples, sprinkle with sugar into which spice has
been mixed, and also a tablespoonful of flour if apples are juicy,
dot with bits of butter. Repeat these layers until pan is full,
cover with top crust, prick with fork, brush over with water cr
milk and bake in moderate oven.
1 pint milk 3 scant tablespoons- chocolate
2 egg yolks 1 tablespoon cornstarch
1 cup sugar Butter size of walnut
Bake crust first. Put milk into double boiler, let come to
a boil. Mix well the other ingredients and add to the boiling
milk. Put into baked crust. Beat whites of eggs with one ta-
blespoon sugar, spread on top and brown.
CRUSTLESS CUSTARD PIE
2 tablespoons flour 1 quart milk
4 tablespoons sugar Vanilla
3 eggs, well beaten Salt
Mix eggs, sugar, flour and salt together. Add milk slowly,
beating constantly, flavor, pour into large buttered pie pan.
Bake in moderate oven until custard sets.
68 MODERN MEATLESS COOK BOOK
3 whole eggs or yolks of b % teaspoon salt
3 heaping tablespoons 1^ cup rich milk (cold)
granulated sugar Nutmeg or extract
1 tablespoon melted butter
Beat eggs and sugar in a bowl until well mixed, add butter,
salt and beat again, then milk and pour into deep pie plate, lined
with pastry. Dust the top with nutmeg and bake in a moderate
oven until custard sets.
This is a good way to use up yolks after making white cake,
and is even better than the whole egg. A little cream is also bet-
ter than butter.
EGGLESS PUMPKIN PIE
1 cup cooked pumpkin 1 cup brown sugar
2 cups cream or milk ('if 1 teaspoon ginger
milk add butter) Pinch of salt
1 teaspoon flour Cinnamon, nutmeg
Mix dry ingredients, add to pumpkin and milk. Sprinkle
cinnamon and nutmeg over pie and bake in a moderate oven.
Some like two teaspoons of molasses and white sugar and one
teaspoon baking powder added to this.
LEMON PIE NO. 1
.4 eggs Juice of \ l / 2 lemons
1 cup sugar Grated rind of lemons
Beat yolks of eggs well, add sugar, lemon juice and rind,
put into double boiler and cook until a thick cream, beat into this
the very stiff whites, pour into already baked pie-crust and place
in hot oven to brown.
LEMON PIE NO. 2
1 cup sugar 2 eggs
1 cup cold water Butter size of small egg
1 tablespoon cornstarch Juice of lemon
1 slightly rounded table-
Blend sugar, yolks of eggs, flour and cornstarch. add water,
butter and greated rind of lemon. Cook in saucepan until mix-
ture thickens, stirring constantly. Turn into a baked pie-crust,
cover with a meringue made of the whites of eggs and one table-
spoon sugar, cover pie and brown.
LEMON PIE NO. 3
1 slice of bread l^in. thick 3 yolks of eggs
V/2 cups boiling water 2 or 3 whites
1;H> cups sugar Butter size of egg
Pour boiling water over bread, add sugar, beaten yolks,
juice and grated rind of lemon, melted butter. Bake in uncooked
crust, cover with meringue made from beaten whites to which
three level tablespoons of sugar have been added. Brown in
LEMON PIE NO. 4
3 eggs 5 tablespoons water
4 tablespoons sugar Salt
To well beaten yolks add water, sugar, salt, juice and rind
of one lemon. Put into double boiler and cook until mixture
thickens. Beat whites of eggs until stiff, add four tablespoons
sugar, one at a time and fold into custard. Pour into baked
crust. Bake until custard puffs up.
MINCE MEAT, VEGETARIAN
3 pints sour apples 3 cups raisins
3 Pints green tomatoes y 2 teaspoon each of cloves,
(peeled and water mace and allspice
pressed out) 2 teaspoons salt
4 cups brown sugar 2 teaspoons cinnamon
1 pint boiled cider Juice of 1 lemon
1 cup vinegar
Grind or chop apples and tomatoes. Mix all together and
cook slowly three hours. Seal in glass jars for winter use. In
making the pie, before putting on top crust, dot with pieces of
butter. This takes the place of the suet in the old-fashioned
70 MODERN MEATLESS COOK BOOK
1 cup sugar 1 can pineapple
3 eggs 1 tablespoon cornstarch
l /z cup butter 1 cup sweet cream
Make pie crust. Beat butter, sugar and yolks of eggs to a
cream, add pineapple (minced). Dissolve cornstarch in cream
and add to mixture, mix thoroughly. Beat whites of eggs very
stiff, fold in lightly. Fill crust, bake in moderate oven. Serve
cold. If desired, both yolks and whites of eggs may be beaten
in with pineapple and pie baked with two crusts.
\ l / 2 cups rhubarb 1 egg
y$ cup sugar 1 tablespoon flour
Prepare the rhubarb and scald it as for stewing; mix with
the other ingredients and bake between two crusts.
SQUASH OR PUMPKIN PIE
3 cups squash 2 cups brown sugar
YI cup molasses 1 teaspoon each of cinnamon,
2 eggs ginger, cloves
2 cups milk
Make pie crust. Mix ingredients together, place in crust
and bake in moderate oven about half an hour.
JUST A WORD ABOUT PRUNES
The right prunes cooked right are delicious. They are
more than fruit ; they make the best breakfast food in the world.
Santa Clara Valley residents, of all communities, have absolute-
ly the best deciduous green fruits, berries and melons at their
command; yet a large proportion eat prunes with cream every
morning in the year. In pies, cakes, souffles, and fifty other
ways, primes make a tooth-some article of diet. A cook book
from Santa Clara Valley would be incomplete without a prune
BABY'S EVENING MEAL
Press through a sieve six or eight prunes with juice. Add
to pulp a couple of tablespoons of cream. Serve with a slice of
toasted whole wheat bread or unsweetened graham or other
wafer and a glass of milk.
BAKED PRUNE DUMPLINGS
2 cups sifted flour Walnuts
2 tablespoons crisco Water to mix
% teaspoon salt Stewed prunes
2 teaspoons baking powder
Make paste, roll out, and cut in five-inch squares,
one-fourth inch thick. Pit prunes, stuff with half
walnuts. Place six in each square of paste. Sprinkle with
sugar, dot with butter. Pinch squares together, brush with
white of egg and cover with granulated sugar. Bake in mod-
erate oven. Serve with cream or hot sauce.
72 MODERN MEATLESS COOK BOOK
Cover a quart of prunes with boiling water and bring to a
boil quickly in a covered kettle. Boil steadily for twenty min-
utes. Then remove cover and simmer till about one-half cup
of liquid is left. Add lemon juice to flavor and simmer a little
longer. Turn the contents of the kettle on a large granite pie
plate ; it should hold the prunes in one compact layer ; cover with
another plate and bake in a moderate oven until nearly all the
juice has disappeared. Turn each prune with the tine of a fork
and return uncovered to a slow oven, if too hot the door may
be left open. Allow to remain a few minutes until they are
glossy but not dry. The prunes should be rather firm when done
but not hard, care being taken not to blister them. Put away in
a covered dish and serve with cream or crisp walnuts.
EDEN VALE PRUNE WHIP
1 pint stewed prunes 6 egg whites
Ys pint thick cream Raspberry or loganberry
Drain prunes thoroughly, pit them and rub through col-
ander; avoid rubbing the skins through as much as possible.
Beat the whites of eggs to a stiff froth; then by degrees beat
this into sifted prunes. If not sweet enough to suit taste, add
a tablespoon of sugar. The delicacy of this dish depends large-
ly upon the thoroughness with which the ingredients are beat-
en together. When well beaten, pour into glass dish. Whip
cream and spread evenly over top of pudding. Then fleck the
whipped cream with bits of jelly. Serve with cream or if pre-
ferred with a custard made from the yolks of six eggs.
1^2 cups white flour 1^4 cup s thick sour milk
l^a cups fine graham flour ^ cup molasses
2 rounding tablespoons white 1 teaspoon soda, a trifle more
or brown sugar than level
1 level tablespoon salt 1 heaping cup stewed prunes
Remove pits from prunes and cut them up in the cup with
a knife. Mix them thoroughly into the milk, soda and mo-
lasses. Add dry ingredients, which have been mixed together;
beat well. Bake in two or three round loaves in moderate oven
about forty minutes, watching carefully towards the last as it
burns easily. The bread is improved by baking in small heavy
earthenware pudding dishes or in small steel skillets.
PRUNE LAYER CAKE
2 cups sugar 1 teaspoon baking powder
YZ cup butter 1 teaspoon powdered mace
3 eggs 1 cup chopped walnuts
% cup sweet milk 1 cup steamed prunes
Cream butter and sugar, add eggs, milk, flour previously
sifted with baking powder and mace. Line cake pan with but-
tered paper, fill in a layer of cake batter, spread a layer of
chopped prunes over this, then a layer of nuts. Repeat until
pan is two-thirds full. Bake in a steady, but not quick, oven.
PRUNE PUDDING NO. 1
3 tablespoons sugar 1. teaspoon soda
2 tablespoons butter \Y* cups chopped prunes
1 egg Salt
1 large cup buttermilk Nutmeg
l^ cups flour
Cream butter and sugar, stir in egg, add buttermilk, soda
dissolved in a little warm water, chopped prunes, flour, salt,
nutmeg. Fill baking powder cans two-thirds full, steam three
hours. Serve with vanilla sauce.
PRUNE PUDDING NO. 2
Crumbled bread Butter
Chopped stewed prunes 1 cup chopped walnuts
Put a layer of broken bread into a baking-dish, then a lay-
er of chopped prunes and bits of butter, repeat till you have
quantity desired. Pour prune juice over pudding and add
chopped walnuts as final layer. Bake twenty minutes in mod-
erate oven. Serve with hard sauce.
PRUNE PUDDING NO. 3
1 quart stewed prunes 4: tablespoons sugar
Beat whites of eggs very stiff, add the sugar gradually,
then the prunes, pitted and chopped. Turn into buttered dish
and bake fifteen minutes. Serve with cream.
74 MODERN MEATLESS COOK BOOK
1 cup stewed prunes y 2 cup sugar
3 eggs (whites)
Remove pits from prunes and chop fine. Add whites of
eggs and sugar beaten to a stiff froth. Mix well, turn into a
buttered dish and bake thirty minutes in a moderate oven.
Serve with whipped cream.
STEWED PRUNES NO. 1
Cleanse thoroughly, soak in water ten or twelve hours,
adding a little granulated sugar when putting to soak ; for al-
though the fruit is sweet enough, experience has shown that the
added sugar changes by chemical process into fruit sugar and
brings out better the flavor of the fruit. After soaking, the
fruit will assume its full size, and is ready to be "simmered"
on back of stove. Do not "boil" prunes, that is what "spoils"
prunes. Simmer only. Keep lid on. Shake gently, do not stir.
When tender are ready for table. Serve cold. Added just be-
fore simmering, a little sliced lemon or orange gives a rich col-
or and flavor to syrup.
STEWED PRUNES NO. 2
Wash prunes, cover with hot water, let stand until water
is cool, drain, cover two inches above top of prunes with hot
water, bring quickly to a boil. Set on back of stove and sim-
mer till water is boiled down about one-half. When soft, add
a little sugar. Some prunes require no sugar cooked in this
Steam until the fruit is swollen to its original size and is
tender. Sprinkle with powdered sugar and squeeze lemon juice
STUFFED PRUNE PEE
Two cups flour, three tablespoons crisco, one-half teaspoon
salt, enough ice or cold water to mix so there are dry flour flakes
left in bowl. Cover pie tin with crust. Fill with cooked prunes,
pitted and stuffed with nut meats ; cover with prune juice ; dash
of cinnamon if desired. Bake and then cover with meringue
made of white of two eggs beaten stiff, add three tablespoons
sugar; brown in oven. Delicious with whipped cream instead
Wash choice prunes several times in boiling water. Steam
half an hour or until pliable. Remove pits with the point of a
sharp paring knife. Stuff with walnut kernels and roll in pow-
Stuffed prunes are more delicious when eaten the same day
as the walnuts soon lose their crispness, owing to the moisture
of the prunes.
8 apples 5 level tablespoons butter
l /2 cup water 1 cup sugar
1 teaspoon cinnamon ^cup flour
Slice apples and place in baking dish. Mix sugar, flour,
cinnamon, butter and sprinkle on top of apples. Pour water
over all and bake.
APPLE AND QUINCE SAUCE
Peel and slice two quince and cook while paring apples.
Pare and slice about twelve apples that will cook quickly and
put in with quince. Heat thoroughly on fire, put into fireless
cooker for three hours. Remove from cooker, sweeten, heat
again, replace in cooker, cook for two hours. Before serving
put through colander.
BAKED APPLES NO. 1
12 green apples J 4 cup butter
1 cup sugar Pinch salt
y 2 cup flour Water
Wash apples, core with corer. Cream flour, sugar and but-
ter, fill centers. Bake in moderate oven until done, usually
about one-half hour.
BAKED APPLES NO. 2
12 apples Cinnamon
y cup sugar Water
Peel and core apples, place in pan with one teaspoon of
sugar in center of each, sprinkle lightly with cinnamon. Bake
in moderate oven. When done, place in bottom of pan one-
half cup sugar and al^out half cup water. Replace in slow oven,
simmer ten or fifteen minutes. Early apples cannot be baked in
this way as they go to pieces. Winter apples are best.
MISCELLANEOUS DESSERTS 77
12 pears 54 cup water
% cup sugar Stick of cinnamon
Wash ripe pears, core with corer, fill center with sugar,
pack in baking pan on their sides, add water, place in hot oven.
\Vhen almost done, add to juice remaining half cup of sugar
and cinnamon stick, and if necessary, more water. Allow pears
to simmer in this syrup in slow oven for about fifteen minutes
to mellow them. Serve hot or cold.
BAKED CUP CUSTARD
5 scant cups milk *4 teaspoon nutmeg
3 eggs Pinch of salt
6 dessert spoons sugar
Beat eggs, add milk, sugar and nutmeg. Bake in sherbet
cups placed in pan of hot water.
Beat two eggs and one cup of water together. Peel fruit,
dip in egg, then in granola, repeat. Place in buttered pan. Bake
twenty minutes in hot oven. Serve with Orange Sauce.
1 egg Sliced apples
y 2 cup sugar Butter
Bread crumbs Vanilla
Place layers of sliced apple and bread crumbs in a baking
dish, sprinkle each layer with sugar, cinnamon and bits of butter.
Bake in medium oven one hour. Serve with the following sauce :
Beat an egg, adding sugar by degress and beat well. Flavor with
vanilla. Hard sauce may be used.
2 cups sugar 5 eggs
2^ cups milk
Melt sugar over a slow fire in a skillet until brown. It re-
quires constant stirring to prevent burning. Remove from fire
and stir in milk. Put back on fire and let sugar dissolve thor-
oughly. Beat eggs very light, pour in milk and dissolved sugai,
stir well and pour into custard-cups. Place in pan of hot water
and bake in slow oven until done. Be careful not to cook too
78 MODERN MEATLESS COOK BOOK
\ l /4 cup milk \ l /4 tablespoons granulated
5 tablespoons sugar gelatine
2 eggs '4 cup water
J4 teaspoon salt 1 cup heavy cream
\ l /2 teaspoons vanilla
Scald the milk. Beat yolks of eggs slightly, add two tea-
spoons sugar, salt, and pour over milk gradually, stirring con-
stantly. Return to double boiler and cook, stirring constantly
until mixture thickens slightly and a coating is formed on the
spoon; then add the gelatine soaked in the cold water fifteen
minutes. As soon as gelatine has dissolved, strain and set pan
containing mixture in a pan of ice-cold water, stirring occasion-
ally that mixture may not lump. As mixture thickens add the
whites of eggs beaten stiff and the cream beaten stiff, mixed
with three tablespoons sugar and the vanilla. Pour into
molds and serve with sponge cake.
l/^ cups strong coffee 1 tablespoon gelatine (gran-
YZ cup milk ulated), soaked in a little
l /2 cup sugar cold water
Add to coffee, milk, sugar, egg yolks and gelatine. Cook
ingredients in double boiler until mixture begins to thicken.
Meantime, beat the egg whites very stiff and when the pudding
is stiff stir it into them. Add one teaspoon vanilla and set away
in a mould wet with cold water. Chill and serve with plain or
Cereal coffee may be substituted but must be strong.
Make a cream sponge cake, bake in two layers, cover each
layer with stiffly whipped cream, sprinkle with chopped wal-
nuts and serve with chocolate syrup, made as follows: Mix to-
gether one cup sugar, one-half cup water, four tablespoons
chocolate, boil five minutes.
MISCELLANEOUS DESSERTS 79
FRUIT SALAD AS DESSERT
1 envelope Knox's gelatine 2 bananas
3 cups boiling water Juice of 1 lemon
2 oranges Cream
YZ cup walnuts
Soak gelatine half hour in half cup cold water. Pour three
cups boiling water over this and sweeten to taste. Let liquid
cool. Add oranges, bananas, nuts cut into small pieces, then
lemon juice. Serve with cream.
4 eggs \]/2 lemons
5 rounded tablespoons sugar y% teaspoon salt
Separate yolks and whites, beat yolks until lemon color, add
sugar, grated peel and juice of lemons, stir well. Boil in double
boiler until it thickens. Take from the fire and cool, then pour
it into the well beaten whites to which salt has been added be-
fore beating, stirring well. Put in glass sherbet cups and serve
LEFT-OVER CAKE DESSERT.
1 quart milk Butter size of egg
3 eggs Sugar, salt, vanilla
1 heaping teaspoon corn-
Toast pieces of left-over cake, put in dish, pour over it
Heat milk in double boiler. Wet cornstarch with a little
cold milk, put in eggs and sugar, beat together and stir into the
1 dozen bananas 3 lemons
1 cup sugar
Slice bananas, put sugar and juice of lemons over them and
let stand two hours before serving, turning over two or three
times while standing. Orange juice may be added.
80 MODERN MEATLESS COOK BOOK
Make rich pastry, roll not too thin, cut into squares or ob-
longs and bake. Spread with orange marmalade (or other fruit).
Cover with meringue made by adding a quarter cup sugar to
stiffly beaten white of one egg, salt. Put in oven and brown
\y 2 pints milk 3 eggs
1 cup minute tapioca 1 tablespoon butter
1 cup sugar Salt, vanilla, lemon
Put the tapioca and milk into a double boiler and cook fif-
teen minutes, add sugar, butter, flavoring and a pinch of salt and
cook five minutes longer, then add beaten yolks of eggs. Re-
move from stove and stir in the beaten whites. Pour into dish
and serve with cream.
1 level tablespoon cornstarch 1 teaspoon vanilla
4 oranges 1 heaping cup sugar
1 quart of milk 4 eggs
Mix cornstarch with a little milk, beat yolks of two eggs
and two whole eggs and add to cornstarch, then milk, sugar and
vanilla. Cook in double boiler until it thickens. Cut four or-
anges into small pieces in dish in which custard is to be served
and sprinkle about half a cup of sugar over them and let stand.
Just before serving, pour the custard over the oranges. Beat
the whites of two eggs stiff, add a little sugar and drop in spoon-
fuls over top of pudding. Serves ten.
1 pint milk 1 tablespoon melted butter
3 cups flour 2 heaping teaspoons baking
Y-2. teaspoon salt powder
2 eggs Fruit
Beat eggs, add milk, salt, flour and beat thoroughly, then
mix in butter and baking powder. Put a little into each baking
cup, then a layer of fruit, cover with more batter and set cups in
a pan half filled with boiling water. Bake twenty minutes in
quick oven. Serve with cream or soft sauce. Glass sherbet cups
may be used.
MISCELLANEOUS DESSERTS 81
PEACH ICE CREAM
1 quart milk 1 cup sugar
Scald the milk. Beat the eggs and add sugar. Mix together
and pour into scalded milk. Cook very slowly, stirring until it
thickens a little; set to cool. Cut up six peaches fine and cover
with a cup of sugar. Add one pint whipping cream to peaches
and then add this to cooked mixture. Freeze.
2 eggs 2^ tablespoons boiling
y 2 cup sugar water
Y-Z cup flour Vanilla
Y$ teaspoon baking powder Peaches, canned or fresh
Beat yolks and sugar, add water, baking powder, flour and
whites of eggs. Pour into greased pan and cover dough with
fruit. Bake from a half to three-quarters of an hour. Serve
with whipped cream.
1 can minced pineapple 1 tablespoon cornstarch
2 cups water Small lump butter
V/2 cups sugar Yolks 2 eggs
Mix together above ingredients and cook in double-boiler.
As soon as it thickens, pour into a deep dish and spread the beat-
en whites of eggs over top, brown slightly. Serve very cold.
1 tablespoon gelatine 1 cup sugar
1 cup cold water 1 cup pineapple
1 cup boiling water 1 pint cream
Soak gelatine in cold water, dissolve in boiling water, add
sugar and pineapple. Turn mixture into cream which has been
well whipped. Mould and serve with soft custard.
2 tablespoons minute tapioca 1 cup grated pineapple
1 cup water 1 tablespoon sugar
Cook in double-boiler tapioca, water, pineapple, sugar and
salt twenty minutes or until top is clear. Serve hot or cold, with
or without cream. Mould if desired.
82 MODERN MEATLESS COOK BOOK
STRAWBERRY SHORT CAKE
2 cups flour 1 cup butter and crisco
3 level teaspoons baking mixed
powder 1 egg
j-4 teaspoon salt 1 tablespoon sugar
Work shortening into the flour, add baking powder, salt,
break egg into flour, add enough milk to make a thick batter,
stir well. Bake in shallow pan about twenty minutes. When
done, remove from pan, split and spread with butter. Cover
with the berries, which have been crushed and sweetened. Serve
1 quart strawberries 1 cup water
1 cup sugar 1 lemon
l /2. box gelatine Whites 4 eggs
Mash the berries and stir in one-half cup sugar, cover the
gelatine with a gill of water and let stand one hour. Make a
syrup of one-half cup sugar and one cup water, simmer slowly
twenty minutes. Strain the berries, pour boiling syrup over gel-
atine, return to the fire and stir until dissolved. Remove, add
berry juice and lemon juice. Set aside until mixture begins to
cool, beat ten minutes, add gradually as it thickens the well beat-
en whites and beat until quite stiff.
4 tablespoons butter ^2 teaspoon salt
1 cup sugar y^ cup chopped raisins or
4 tablespoons sweet milk walnuts
2 eggs, beaten 1 teaspoon vanilla
2 cups flour, well rounded Little nutmeg
2 teaspoons baking powder
Cream butter and sugar, add eggs, then flour, into which
salt and baking powder have been put, then nutmeg, raisins and
flavoring. Stir until thoroughly mixed. Drop from teaspoon
on buttered tins, leaving a space between each cookie. Bake in
FRUIT COOKIES NO. 1
2 egg 1 cup currants
1 cup brown sugar 1 teaspoon each of soda, salt
% cup butter and cinnamon
J/2 cup hot water y$ teaspoon cloves
1 cup raisins }/ 2 teaspoon nutmeg
Mix the whole with enough flour to roll or drop. Bake in
FRUIT COOKIES NO. 2
l /2 cup butter l / 2 teaspoon cinnamon
1 cup sugar ^ cup chopped walnuts
2 eggs j4 cup chopped raisins
l /2 teaspoon soda % cup chopped currants
3 tablespoons hot water 1% white flour
% teaspoon salt
Cream butter and sugar, add eggs well beaten, soda dis-
solved in water and one-half the flour with salt and cinnamon.
Then add fruit and the rest of the flour. Drop on greased pan
and bake in a moderate oven fifteen or twentv minutes.
84 MODERN MEATLESS COOK BOOK
3 cups Graham flour 4 tablespoons milk
1 cup sugar 1 teaspoon soda (scant)
1 cup butter 1 teaspoon nutmeg
2 eggs well beaten Salt
Cream butter and sugar. Add beaten eggs and milk, then
dry ingredients, previously sifted. Roll thin, cut and bake in
1 egg 1 teaspoon ginger
1 cup brown sugar 1 teaspoon soda, dissolved in
1 cup molasses 3 tablespoons hot water
1 cup butter or crisco Flour
Mix the whole with enough flour to roll out nicely. Bake
in moderate oven.
HONEY DROP COOKIES
y* cup butter 3 tablespoons lemon juice
y 2 cup sugar 3y 2 cups flour
1 cup honey 1 teaspoon soda
2 eggs beaten separately Rind of lemon (yellow part
Cream sugar and butter, add honey, beaten yolks and flour
to which soda has been added, then juice, rind of lemon and beat-
en whites. Mix, roll thin, cut and bake in moderate oven.
1 cup sugar 2 cups oatmeal
2 e gg s 1 CU P raisins
1 cup butter 1 teaspoon soda
5 tablespoons sour milk Salt
2 cups flour
Beat eggs, add sugar and beat again, then add melted short-
ening and milk in which soda has been dissolved, salt. Mix
well, add flour, oatmeal, chopped raisins well floured. Drop
from a teaspoon on a well buttered tin. Bake in moderate oven.
COOKIES, DOUGHNUTS AND WAFERS 85
1 cup brown sugar 4 tablespoons flour
3 eggs 1 cup chopped walnuts
l /4 teaspoon baking powder Pinch salt
Beat eggs, add sugar, then dry ingredients and nuts. Must
be dropped on greased enamel pan allowing room for spreading.
Bake until a delicate brown.
ROLLED OATS COOKIES NO. 1
1 cup sugar 1 teaspoon nutmeg
1 cup butter 2 l / 2 cups rolled oats
4 tablespoons milk 2*4 cups flour
2 eggs well beaten Salt
1 scant teaspoon soda
Mix sugar, butter, eggs, milk, nutmeg and soda dissolved
in a little hot water, salt, then flour and rolled oats. Roll thin,
cut and bake in moderate oven.
ROLLED OATS COOKIES NO. 2
1 cup Golden "C" sugar l /> cup seedless raisins
l / 2 cup Wesson or Primrose l / 2 cup chopped nuts
oil 1 teaspoon cinnamon
2 eggs l / 2 teaspoon soda (dissolved
2 cups rolled oats in a little hot water)
2 cups flour
Mix sugar, oil, beaten eggs, add flour alternately with dis-
solved soda, then add nuts, raisins and cinnamon. After mix-
ing, let dough stand about an hour, then drop from teaspoon on
a well buttered tin. Bake in moderate oven.
ROLLED OATS COOKIES NO. 3
1 cup sugar 1 teaspoon salt
Y^ cup crisco 1 teaspoon cinnamon
1 cup chopped raisins T level teaspoon soda
2 eggs 2 cups rolled oats
2 level cups flour
Cream sugar and crisco. Add eggs after beating well, then
raisins. Sift flour, salt, cinnamon and soda together, add slow-
ly to mixture. Stir in rolled oats. This makes a very stiff mix-
ture. Take out by teaspoonfuls and roll in palm of hand. Bake
in moderate oven. Sufficient to make sixty-five.
$6 MODERN MEATLESS COOK BOOK
ROLLED OATS COOKIES NO. 4
Y^ cup butter or crisco 1 scant cup chopped raisins
1 cup sugar 1 teaspoon cinnamon
2 well beaten eggs 1 teaspoon salt
2 cups flour 24 teaspoon soda
2 cups rolled oats
Cream butter and sugar, add eggs ; mix dry ingredients to-
gether and combine with first mixture ; add raisins and drop on
buttered pan. Bake in slow oven.
ROLLED OATS COOKIES NO. 5
2 cups rolled oats 1 cup sugar
1 cup flour 1 cup chopped walnuts
l / 2 cup butter y 2 teaspoon baking powder
Cream butter, add sugar, then well beaten eggs. Mix in
flour, rolled oats and baking powder, lastly nuts. Drop on
greased pan and bake about fifteen minutes.
SOUR CREAM COOKIES
2 /T, cup shortening 1 scant teaspoon soda
1 cup sugar Flour enough to mix
1 egg Salt
1 cup thick sour cream
Do not mix too stiff. Before baking rub lightly with the
unbeaten white of an egg and sprinkle with sugar.
1 cup chopped walnuts y 2 teaspoon each of ginger,
1 cup molasses cloves and salt
1/3 cup melted butter 1 teaspoon soda
1 egg well beaten 3J/2 cups Hour
1 teaspoon cinnamon
Mix sugar, molasses, butter, egg, cinnamon, ginger, cloves
and salt, add soda dissolved in one teaspoon boiling water. Mix
well, add flour and nuts. Pinch off small pieces the size of a
walnut. Roll in sugar and bake in quick oven.
COOKIES, DOUGHNUTS AND WAFERS 87
1 small cup sugar 2 eggs well beaten
1 small cup crisco and butter 2 level -tablespoons baking
2 large cups flour powder ^ e -
2 tablespoons milk Extract or spice
Mix sugar and shortening, add milk and eggs. Sift baking
powder with flour and stir all together. Roll, cut and bake in
moderately hot oven.
RAISED DOUGHNUTS NO. 1
1 cake Fleischman's yeast y 2 cup sugar
1^4 cups milk, scalded and 3 tablespoons butter
cooled yj: teaspoon mace
1 tablespoon sugar 2 eggs
y 2 cups sifted flour %. teaspoon salt
Dissolve yeast and one tablespoon sugar in luke warm wa-
ter, add half of the flour and beat well, cover and let rise in warm
place for about an hour or until bubbles burst on top. Add to
this the butter and sugar creamed, mace, eggs well beaten, the
remainder of the flour to make soft dough, and lastly the salt.
Knead lightly. Place in well greased bowl, cover and allow to
rise again in warm place for about one and one-half hours. When
light, turn on floured board, roll to about one-fourth inch in
thickness, cut with small doughnut-cutter, cover and let rise
again, on floured board, in warm place until light, about forty-
five minutes will be required. Drop into deep hot fat with side
uppermost which has been next to board. When a film of smoke
begins to rise from fat it will be found to be the right tempera-
ture in which to cook doughnuts. Doughnuts made in this way
do not absorb the fat because they rise before and not after they
are put into the grease.
DOUGHNUTS NO. 2
1 egg y$ cup sweet milk
1 teaspoon nutmeg 2 tablespoons crisco
1 rounded teaspoon baking *4 teaspoon salt
Yz cup sugar
Mix crisco, sugar and egg, add milk, salt, nutmeg, flour ar.d
baking powder enough flour for soft dough. This makes about
88 MODERN MEATLESS COOK BOOK
DOUGHNUTS NO. 3
1 cup sugar 1 cup sour milk
3 teaspoons melted crisco 1 level teaspoon soda
2 eggs 1 teaspoon nutmeg
l /2. teaspoon salt 3^ cups sifted flour
1 teaspoon vinegar
Put eggs in mixing bowl and beat well, add sugar, melted
crisco, milk in which soda has been dissolved, then nutmeg, vine-
gar and flour. Roll on lightly floured board, cut with doughnut
cutter and fry in deep hot crisco.
DOUGHNUTS NO. 4
1 cup sugar 1 teaspoon baking powder
1 egg Salt
1 cup sweet milk Nutmeg
1 tablespoon butter Flour
Mix all together and roll.
NUT DOUGHNUTS NO. 5
\Y$ cups sugar 1 teaspoon vanilla
4 tablespoons crisco \ l /2 teaspoons lemon
\Yz cups milk ^2 teaspoon salt
2 eggs l / 2 cup walnuts
4 rounded teaspoons baking Flour
Cream crisco and sugar, add well beaten eggs, milk, salt,
flavoring, nuts and flour enough to make a soft dough.
% pound grated cheese 1 egg
,4 tablespoons sifted flour 1 tablespoon butter
Mix cheese and flour, add egg, butter and salt, then water
enough to make a stiff dough ; roll very thin, cut into any desired
shape and bake in quick oven.
COOKIES, DOUGHNUTS AND WAFERS '89
4 tablespoons sifted flour ]/ 2 teaspoon salt
2 cups grated cheese \olks of 2 eggs
Knead as you would bread. Roll quarter of an inch thick.
Cut in strips and bake fifteen minutes in hot oven.
2 cups grated cheese 1 egg
1 cup cracker crumbs Salt and pepper
Mix all together, and if necessary add a little milk to mould
into balls, fry in deep fat and drain on paper. Serve with pie
y 2 cup butter 2 cups rolled oats
1 cup brown sugar 1 cup flour
l /4 cup boiling water l / 2 cup chopped walnuts
l /2 teaspoon soda l / 2 cup chopped raisins
Cream butter and sugar, add boiling water in which soda
has been dissolved, then rolled oats, flour, nuts and raisins. Mix
and let stand one hour before rolling out. Bake like cookies or
1 cup boiling water 1 cup flour sifted
Y 2 cup butter 3 eggs unbeaten
To the boiling water add butter, let boil a minute, then add
sifted flour, remove from fire, beat until cool and add unbeaten
eggs, one at a time. Stir this mixture until smooth. Drop a ta-
blespoon of batter into hot gem pans and bake one hour in a
moderate oven. Fill with whipped cream or rich custard with
chopped nuts or bananas.
FRUITS AND NUT BARS
1 cup sugar 1 cup dates chopped
24 cup flour Finch of baking powder
2 eggs Pinch of salt
1 cup nuts chopped
Beat eggs and sugar well, add nuts, dates, flour. Bake in
shallow pan, lined with well greased heavy paper. When cold
cut in oblong pieces and roll in powdered sugar.
90 MODERN MEATLESS COOK BOOK
3 cups brown sugar 1 teaspoon cinnamon
1 cup butter 1 teaspoon nutmeg
6 cups flour 4 tabVpoons sweet milk
2 cups raisins 4 eggs
2 cups currants 1 cup chopped nuts
2 teaspoons soda A htllc grated orange peel
Cream butter and sugar. Add milk, beaten eggs and soda
sifted into half the flour. Add fruit and nuts which have been
chopped and floured, then the spices and balance of flour. Roll
and bake in- moderate oven.
1 cup granulated sugar 6 drops of vanilla
3 whites of eggs
Beat whites of eggs on a platter till very light and dry, add
sugar gradually, beating it in well, last the vanilla. Drop in
spoonfuls on a tin baking sheet lightly buttered. Bake one hour
in an extremely slow oven, watching carefully, as they should
not be more than a deep cream color when done.
If the kisses are made according to directions and baked
slowly, they will not spread while baking. Do not beat eggs in
a bowl but on a platter, with a flat wire egg-beater. This is nec-
essary to obtain results.
KISSES NO. II
2 egg whites 1 tablespoon cornstatch
2 /z cup sugar 2 x /2 cups cocoanut
Put bowl into pan of hot water while mixing above ingredi-
ents. Drop on tin and bake.
^2 pound granulated sugar Y-2 teaspoon almond extract
l /2. pound English walnuts Whites of 2 eggs
Add sugar gradually to the unbeaten whites of eggs. Beat
the mixture until it bubbles. Add flavoring, stir in the nuts.
Heat tins and oil with paraffin. Take mixture out by teaspoon-
fuls, and roll in palm of hand to size of small walnut. Bake in
moderate oven. Sufficient for fiftv macaroons.
COOKIES, DOUGHNUTS AND WAFERS 91
l /2 cup powdered sugar Lemon extract
Hot milk Salt
Walnuts chopped Crackers
To powdered sugar add enough milk to make right consist-
ency to spread, add salt and extract. Spread this on crisp soda
crackers, sprinkle with walnuts.
1 cup powdered sugar 1 tablespoon flour
1 cup raw peanuts Whites of 2 eggs
1 teaspoon vanilla
Mix powdered sugar and well beaten whites, add peanuts
chopped, flour and vanilla. Drop in spoonfuls on well buttered
tin. Bake in moderate oven.
1 cup brown sugar 2 tablespoons flour
2 eggs 1 cup walnuts
Mix sugar and eggs, add flour and walnuts. Roll thin and
bake in quick oven.
1 cup crisco or butter 1 level teaspoon soda, dis-
\ l /2 cups brown sugar solved in */? cup hot water
3 cups flour 1 rounded teaspoon baking
3 eggs or 7 yolks powder
2 cups seeded raisins ]/ 2 cup walnuts chopped
chopped 1 teaspoon cinnamon
% teaspoon cloves l / 2 teaspoon nutmeg
Mix butter and sugar, add eggs, spices, two cups of the
flour sifted with baking powder and soda. Put nuts and raisins
into remaining cup of flour and add to mixture. Drop on but-
tered tin. Bake in moderate oven.
CAKES and GINGER BREAD
10 e gg s (whites) 1 teaspoon vanilla
\y 2 cups sifted sugar 1 teaspoon cream of tartar
1 cup sifted flour
Sift sugar once, sift flour four times, add cream of tartar
and sift again. Whip eggs to stiff froth on large flat platter, add
sugar lightly, then flour very gently and vanilla. Do not stop
beating until put into the pan to bake. Bake in a very slow oven,
about forty-five minutes. Turn pan upside down until cool.
APPLE SAUCE CAKE
1 cup sugar 1 teaspoon cinnamon
y 2 cup butter y 2 teaspoon cloves
1 cup unsweetened apple 1 teaspoon soda, dissolved in
sauce tablespoon boiling water
1^4 cups flour
Cream butter and sugar, add apple sauce, spices and soda
dissolved, then flour. Bake in moderate oven.
l / 2 pound almonds blanched \ l / 2 cups flour
and chopped }/ 2 teaspoon lemon extract
y 2 pound sugar 7 eggs
y 2 teaspoon cram tartar Salt
Beat yolks until stiff and mix with almonds, sugar, flavor-
ing and salt. Add cream of tartar to whites beaten very stiff
and fold into the mixture. Bake in pan with hole in center about
one hour. This is about the same as sponge cake.
CAKES AND GINGER BREAD 93
.1 cup sugar 1 rounded teaspoon baking
1 l /4 cups flour powder
1 cup dates 3 eggs
1 cup chopped walnuts Salt
Beat eggs very light, add sugar, then to this add nuts and
dates rolled in flour to which baking powder has been added.
1 cu.p grated chocolate l /2 cup sweet milk
] cup brown sugar
Put all this in a dish on the stove, let it come to boiling
point, stirring that it may not burn. Cool and mix with Part II.
1 cup brown cugar 3 egg yolks
1 cup sweet milk 2 cups flour heaped a little
l /t cup butter 1 teaspoon soda
Cream butter and sugar, add milk, beaten eggs, flour- in
which soda has been sifted and bake in layers. Fill with Black
CHOCOLATE GLACE CAKE
1 cup sugar ^2 cup flour
l /2 cup butter ~L l / 2 cups flour
1 square Baker's unsweet- 2 teaspoons baking powder
ened chocolate 1 teaspoon vanilla
2 eggs Pinch of salt
Cream sugar and butter with melted chocolate, drop eggs
unbeaten into this and beat for five minutes. Add milk, flour
and baking powder, vanilla and salt.
CHOCOLATE LOAF CAKE
Y-Z cake or two tablespoons 2 eggs
chocolate ^2 cup milk
YZ cup hot water 2 cups flour
2 cups sugar 4 teaspoons baking powder
]/2 cup butter
Cook chocolate in water, cool. Cream sugar and butter, add
eggs, milk, flour and baking powder. When chocolate is cool
beat into batter. Bake in moderate oven forty-five minutes.
94 MODERN MEATLESS COOK BOOK
COCOA TEA CAKES
1 cup sugar 3 level teaspoons baking
Yz cup butter powder
3 eggs 1 teaspoon vanilla
Y> cup flour Chopped nuts
YZ cup cornstarch Salt
Y$ cup cocoa
Mix sugar, butter and eggs, sift dry ingredients, add to first
mixture, add flavoring. Beat well and put into well buttered
muffin tins, sprinkle nuts on top, bake in moderate oven.
\Y* cups sugar 1 teaspoon soda
YZ cup butter 1 teaspoon baking powder
1 cup sour milk 2 cups flour, measured before
YZ cup cocoa or chocolate sifting
dissolved in Y* cup not
Mix ingredients in order given and bake in layers. Use
>s cup butter 1 egg
YZ cup sugar 1 teaspoon salt
YZ cup milk 1 heaping teaspoon baking
\ l /2 cups sifted flour powder
Cream butter and sugar, add beaten egg, then milk, salt,
flour and baking powder. Pour into flat tins making dough half
inch thick. Dot top with pieces of butter. Sprinkle generously
with cinnamon, chopped walnuts and sugar. Bake in moderate
CEEAM SPONGE CAKE
1 cup sugar 1 heaping teaspoon baking
4 egg yolks powder
\Y* tablespoons cornstarch Pinch of salt
3 tablespoons cold water Flour
Stir sugar and yolks together until light, add water. Put
cornstarch into cup, fill cup with flour, add baking powder and
salt, stir into first mixture, mix well, add beaten whites of eggs.
Bake in moderate oven.
CAKES AND GINGER BREAD 95
CUP CAKES NO. 1
1 cup sugar 2 eggs
YZ cup butter 1 large teaspoon baking
y* cup milk powder
1^2 cup flour Salt, vanilla
Cream butter and sugar, add beaten eggs, milk, ilour and
baking powder. Flavor and bake in moderate oven.
CUP CAKE NO. 2
2 cups flour 1 rounded teaspoon baking
1 cup sugar powder
3 eggs 1 tablespoon melted butter
1 cup milk
Stir together and bake.
DATE CAKE NO. 1
y* cup soft butter 3 teaspoons baking powder
\y$ cup brown sugar y* teaspoon each of cinna-
2 eggs mon, nutmeg, cloves, salt
y* cup milk l /2 pound dates cut into
\Y$ cup flour pieces
Cream butter and sugar, add other ingredients, beat for
three minutes and bake for forty minutes. This cake is delicious.
DATE CAKE NO. 2
1 cup sugar 1 tablespoon flour
5 eggs 1 cup dates
1 rounded teaspoon baking 1 cup walnuts
Beat yolks and sugar, add flour, baking powder, nuts and
dates, then the beaten whites. Bake in two layers, use whipped
cream for filling.
96 MODERN MEATLESS COOK BOOK
DOLLY VARDEN CAKE
1 cup sugar y 2 teaspoon soda
l / 2 cup butter (scant) y 2 cup milk
2 cups flour (scant) whites of three eggs
1 teaspoon cream of tartar Vanilla
Cream butter and sugar, add well beaten whites, beat the
mixture five minutes. Add one cup of flour with cream of tar-
tar, milk in which soda has been dissolved, then the remaining
cup of flour. Flavor. While hot cover with Gilt Edge Frosting
made of the beaten yolks and twenty-five teaspoons of powdered
sugar. Mapleine frosting may be used.
GERMAN APPLE CAKE
2 cups flour 1 tablespoon sugar
l/^ good teaspoons baking Cinnamon
2 eggs Milk
2 tablespoons crisco Apples
2 tablespoons butter
Sift together flour, baking powder and salt, add crisco and
butter, mix thoroughly, then add sugar, eggs and enough milk to
make a dough as for pie crust. Roll, put into square baking pan,
well greased and spread dough on the sides. Peel six apples and
cut into sixteenths. Place in rows as close as possible on cake.
Sprinkle with sugar and cinnamon. Bake until apples are done.
Serve with whipped cream.
1 cup brown sugar (golden y> cup sour or butter milk
C) 2 cups flour
y 2 cup molasses \ l / 2 teaspoons ginger
3 tablespoons Wesson or y 2 teaspoon soda
Primrose oil (dissolved in hot water)
Mix sugar, molasses, oil and beaten eggs. Add sour milk,
dissolved soda, flour and ginger. Grease pan well, then dust with
flour. Bake in moderate oven.
CAKES AND GINGER BREAD 97
GINGER BREAD (Soft)
l/^ cups molasses 1 teaspoon soda
\y 2 cups brown sugar 1 teaspoon allspice
\y 2 cups butter l / 2 teaspoon ginger
\ l /2 cups sweet milk 3 cups flour
Mix sugar, butter and molasses. Add milk in which soda has
been dissolved, flour, ginger and allspice. Grease pan well then
dust with flour. Bake in moderate oven.
1 l /2 cups sifted flour l / 2 teaspoon ginger
l /2 teaspoon soda l / 4 cup butter or crisco
l / 2 teaspoon baking powder ]/ 2 cup sugar
l / 2 teaspoon cinnamon y 2 cup molasses
y 2 teaspoon nutmeg 1/2 cup milk
l / 2 teaspoon cloves 1 egg well beaten
Sift flour with soda, baking powder and spices. Cream but-
ter, sugar and molasses, add egg, then add flour and milk, al-
ternating'. Bake twenty minutes in moderate oven.
1 cup butter 3 tablespoons sour milk
1 cup sugar >/ 2 teaspoon cinnamon
2 cups flour l / 2 teaspoon cloves
1 cup jam l / 2 teaspoon nutmeg
3 eggs 1 teaspoon soda
Cream butter and sugar, add sour milk, jam and spices. Sift
flour to which soda has been added. Stir in well beaten egg?.
Bake in moderate oven in layers. Use Cream Filling No. 2.
2 cups sugar 2 cups flour
3 eggs 3 level teaspoons baking
Y^ cup cornstarch powder
1 cup milk }/ 2 teaspoon extract of lemon
y 2 teaspoon almond extract Juice >< lemon
24 cup butter
Cream butter and sugar. Add yolks of eggs beaten light,
flour, cornstarch sifted with baking powder, alternating the
flour with one cup of milk. Beat thoroughly, add extract, lem-
on juice and fold in the stiffly beaten whites. Bake in layers
and put together with Cream Filling No. 1.
98 MODERN MEATLESS COOK BOOK
2 eggs 2 heaping teaspoons baking
1 heaping cup flour (with- powder
out sifting) 1 teaspoon vanilla
1 scant cup sugar Milk
3 tablespoons chocolate Butter size of an egg
Measure dry ingredients and put into sifter; sift into mix-
ing bowl. Take same cup and put a small quantity of milk into
it, break eggs into cup without beating, melt butter and put into
cup, then fill up cup with milk and stir into the flour mixture,
add vanilla. Bake in two layers in moderate oven. Use Cream
Filling No. 3.
A splendid cake that never fails and keeps moist several
l /4 cup sugar 1 heaping teaspoon baking
>4 cup milk powder
1 cup flour 2 squares melted chocolate
1 egg 54 teaspoon salt
1 heaping tablespoon butter Vanilla
Cream butter and sugar, add yolks of eggs, salt, milk, va-
nilla, flour, chocolate and baking powder. Mix well and add
white of eggs. Bake in two layers in hot oven. Use Mocha Fill-
l / 2 cup sugar 1 egg
Y 2 cup shortening 1 cup sour milk
1 cup molasses 2 teaspoons soda (level)
1 teaspoon ginger 2 tablespoons boiling water
l /2 teaspoon cinnamon 2^2 cups flour
l / 2 teaspoon salt
Put into a warm bowl the sugar, shortening, which should
be measured scantily, molasses, ginger, salt, cinnamon. Set
bowl on back part of range until ingredients have become warm :
then remove to table, add egg unbeaten and beat thoroughly.
Now add milk and soda dissolved in boiling water. Stir well,
then beat in flour. Bake cakes in buttered muffin-pans in mod-
erate oven about twenty minutes. This amount will make two
CAKES AND GINGER BREAD 99
NUT CAKE NO. 1
1 cup sugar 1^2 cups flour
*/2 cup butter 1 heaping teaspoon baking
T/2 cup sweet milk powder
Y$ cup chopped nuts 4 teaspoon vanilla
4 egg whites
Cream butter and sugar, add milk, then flour with which
baking powder has been sifted, add vanilla and whites of eggs
well beaten. Bake in moderate oven.
NUT CAKE NO. 2
Y-2. cup shortening 2 cups flour
\. l / 2 cups sugar 2 teaspoons baking powder
Y$ cup milk Whites of 4 eggs
1 cup chopped nuts
Cream butter and sugar, add milk, then flour and baking
powder sifted together, nuts, vanilla and whites of eggs well
beaten. Bake in moderate oven.
ORANGE LAYER CAKE
1 cup butter 2 teaspoons baking powder
2 cups sugar 3 eggs
1 cup cold water 1 tablespoon orange juice
3 cups flour A little grated orange rind
Cream butter and sugar, add water, flour in which baking
powder has been sifted, then eggs well beaten, orange juice and
rind. Bake in layers. Use Orange Filling.
2 cups sugar 2 teaspoons baking powder
% cup butter 2 squares grated chocolate
1 cup hot mashed potatoes 1 cup chopped walnuts
T/2 cup sweet milk or cold 1 teaspoon powdered cinna-
2 cups flour 1 teaspoon powdered cloves
4 eggs ]/2 teaspoon grated nutmeg
Cream butter and sugar, add yolks of eggs well beaten,
flour mixed with baking powder, spices, milk, potatoes mixed
with chocolate, walnuts and the whites of two eggs beaten stiff.
The potatoes must be hot when mixed with the chocolate.
Bake in loaf or layers and ice with White Icing. A delicious
100 MODERN MEATLESS COOK BOOK
PRIZE LOAF CAKE
1 cup sugar \ l / 2 teaspoons baking po.vder
l /2 cup butter or crisco 2 level tablespoons ground
2 eggs YZ cup seedless raisins
y 2 cup milk Y^ cup walnuts meats
\ l /2 cups flour
Cream sugar and shortening, add egg yolks, beat well, add
milk, then flour which has been sifted two or three times with
baking powder. Add half teaspoon salt if crisco is used. Beat
whites thoroughly and add carefully. Separate dough into even
parts. To one add the chocolate or cocoa, which has been mois-
tened with a little milk, then the raisins, and spices, if desired.
To the white part add the walnuts, cut into half inch pieces.
Put a spoonful of light and then dark into cake pan until all is
used. Bake forty-five minutes in slow oven. Frost with Choc-
PRUNE CAKE NO. 1
1 cup butter 1 cup prune juice
1 cup sugar 1 teaspoon soda (dissolved
l /2 cup nut meats in warm water)
1 cup prunes Yolk of 2 eggs
2^ cups flour
Cream butter and sugar, add egg yolks, beat well, then
add prunes cut fine, prune juice, soda, flour and nut meats. Bake
PRUNE CAKE NO. 2
1 cup sugar 1 teaspoon soda, dissolved in
2 tablespoons butter warm water
2 eggs 1 cup chopped walnuts
124 cups flour 1 cup prune juice
3 teaspoons chocolate Spice, cinnamon, salt
1 cup chopped stewed prunes
Cream sugar, butter and eggs, add chocolate, spice, salt,
stir well; add prunes, prune juice, nuts, mix well; then flour,
lastly soda. Bake in layers in moderate oven. Use Cream Fill-
ing No. 1.
CAKES AND GINGER BREAD 101
QUICK TEA CAKES
1 cup sugar 2 cups flour
Y? cup butter 2 heaping teaspoons baking
l /2 cup milk powder
Put all together and beat four minutes with a silver fork.
Flavor with vanilla and bake in gem pans in quick oven. One
cup raisins improves cakes.
1 cup sugar 1 teaspoon baking powder
Y-2 cup butter Whites of 4 eggs
y 2 cup milk Flavoring
1^2 cups flour
Cream butter, add sugar gradually, unbeaten whites, beat
until foamy, add flavoring. Sift flour and baking powder twice,
add to first mixture alternately with the milk. Bake in moder-
1 cup cream Enough flour to knead like
1 cup sugar bread
Mix, roll thin and fry same as doughnuts.
2 cups sugar 2 teaspoons baking powder
1 cup butter Whites of 5 eggs
1 cup milk Flavoring
3 cups sifted flour
Cream butter and sugar, add milk, flavoring, flour sifted
with baking powder and lastly well beaten whites.
For a yellow cake use yolks of eggs beating well and mixing
with the creamed sugar and butter, then add the other ingredi-
WHITE LAYER CAKE
y$ cup butter l / 2 cup milk
1 cup sugar 2^2 teaspoons baking powder
\Y^ cups flour y-2. teaspoon lemon extract
y? cup cornstarch ^2 teaspoon almond extract
3 egg whites
Cream butter and gradually beat in sugar. Sift flour, corn-
starch and baking powder, add alternately to cream mixture
with a half cup milk, fold in the stiffly beaten whites, add ex-
tract. Use any preferred filling. Bake in layers.
FILLINGS and FROSTINGS
2 egg whites y 2 cup sugar
3 bananas Salt
Beat whites, add sugar, salt. Slice bananas enough to cov-
er layers. Spread mixture over bananas.
BLACK CAKE FILLING
1 cup brown sugar ^ cup sweet milk
YZ cup butter
Boil until of a creamy thickness. Spread between layers ot
cake and on top.
1 cup sugar 1 egg
l /2 cup water
Boil sugar and water until it will spin, making a hair-like
thread. Beat white of egg to stiff froth and continue beating it
with an egg beater while the syrup is poured on slowly by some
one else. It can be used immediately.
BROWN SUGAE FROSTING NO. 1
l/^ cups medium brown 1 teaspoon butter
sugar y 2 teaspoon vanilla
\ l /3 cups milk
Boil sugar, milk and butter until a soft ball forms when
dropped into water. Cool until tepid. Add vanilla and beat un-
til thick enough to spread on cake.
BROWN SUGAR FROSTING NO. 2
1 cup brown sugar 1 teaspoon vanilla
3 tablespoons water White of one egg
Boil sugar and water until it forms a soft ball when dropped
into cold water. Pour gradually over the stiffly beaten whites,
beating constantly until the mixture is of the right consistency
to spread. Add flavoring and spread evenly over cold cake.
FILLINGS AND FROSTINGS 103
1 cup sugar 5 tablespoons milk
3 tablespoons chocolate Vanilla
Mix the above ingredients and cook slowly five minutes.
l /2. cup sugar 1 heaping tablespoon cocoa
Y$ cup boiling water 1 teaspoon vanilla
1 heaping tablespoon flour Butter size of egg
Mix flour, cocoa and sugar, pour hot water slowly on this
mixture and cook, stirring until smooth and thick, add vanilla
CREAM FILLING NO. 1
Y$ cup sugar Butter
Yz cup milk Vanilla
Boil until threads form when spoon is lifted above sauce-
pan. Add butter size of an almond and a few drops vanilla.
Stir until thick enough to spread.
CREAM FILLING NO. 2
24 cup powdered sugar 2 teaspoons cold water
1 egg, white Extract
Beat egg stiff, add water and sugar. Beat thoroughly, add
flavoring. Spread with a spatula.
CREAM FILLING NO. 3
2 cups sugar Butter size of an egg
% cup milk Vanilla
Boil sugar, milk and butter slowly fifteen minutes or until
it gathers together when tested in cold water. Remove from
fire and pour into large bowl, add one tablespoon vanilla and
beat until cold. Place between layers and cover sides and top.
GILT EDGE FROSTING
3 egg yolks 25 teaspoons powdered sugar
Beat yolks until lemon color, add sugar gradually. Spread
on while cake is hot.
104 MODERN MEATLESS COOK BOOK
1 cup sugar Juice and grated rind of one
y* tablespoon butter lemon
Yolks of two eggs
Put ingredients into double-boiler, stir and cook until the
mixture thickens. Spread between the layers of cake. Ice the
top with White Icing made from the whites of eggs not used in
1 cup sugar y 2 teaspoon mapleine
l / 2 cup milk 1 teaspoon butter
Mix all together and cook until, when dropped from spoon
into cold water, it will hold together. Remove from stove, stir
until right consistency to spread.
MARSHMALLOW CREAM FILLING
1 tablespoon gelatine y 2 cup grated pineapple
y% cup boiling water 1 scant cup sugar
l /2 pint whipping cream Pinch salt
yt cup cold water
Dissolve gelatine in cold water, add boiling water, sugar,
salt and pineapple. Whip cream stiff and when gelatine begins
to set, which will be about two hours, whip cream into it. Al-
low this to stand twenty minutes or until thick enough to spread.
Stir frequently so fruit will not settle to bottom.
This filling may be made the day before and cut into slices
ready to use.
MOCHA FILLING NO. 1
1 cup powdered sugar 2 tablespoons strong hot cof-
1 tablespoon butter, heaping fee
y-z teaspoon vanilla 2 tablespoons cocoa
Cream sugar and butter. Add vanilla, coffee and cocoa.
MOCHA FILLING NO. 2
2 cups powdered sugar 3 tablespoon ground choco-
y> cup melted butter late or cocoa
l /2 cup chopped walnuts 1 tablespoon strong coffee
Mix sugar, chocolate, add coffee, stir, then add butter, stir
again, and when smooth add walnuts.
FILLINGS AND FROSTINGS 105
1 cup sugar 2 egg whites
y$ cup water 1 cup walnut meats chopped
Boil sugar and water together until stiff (not brittle) when
tried in cold water. Beat whites to stiff froth, turn into boil-
ing sugar and stir until the mixture creams. Add walnut meats
to two-thirds of this cream and spread between the layers.
Spread the remaining one-third over the top.
3 egg whites
2 cups sugar
1 cup milk
Whip whites of eggs with sugar to stiff froth, add grated
rinds and pulp of oranges and cornstarch dissolved in a little
cold water. Stir mixture into boiling milk and cook in double-
boiler until it thickens. Do not allow to boil. Place between
layers while hot.
To white of one egg beaten a little, add six tablespoons
powdered sugar, one at a time, and beat continually. Flavor.
UNCOOKED FROSTING NO. 2
l /t cup powdered sugar Milk to soften
% teaspoon lemon extract Pinch salt
Put together in order given, stir until smooth and spread
Fruit coloring may be added.
1 cup sugar y^ tablespoon vinegar
7 tablespoons water 2 egg whites
Put sugar into small saucepan, add water and' vinegar and
cook until a thread forms ; then pour over beaten whites, beat
until cool enough to spread. Half a teaspoon of pistachio ex-
tract will give a delicious flavor to icing.
BREADS and BREAKFAST FOODS
EVER READY YEAST
1 cake Magic yeast 1 pint potato water
1 cup warm water 2 tablespoons sugar
Soak yeast cake in warm water, strain through fine cloth,
add to water in which potatoes have been boiled without salt,
also warm, put into quart glass jar, keep in warm place
to rise about five or six hours. When ready to use, it will be
covered with fine white foam. Use one cup of yeast for four or
five loaves of bread.
Leave one cup of yeast in jar, add two tablespoons sugar.
When bread is to be made again, add potato water unsalted as
before, let rise and use again, leaving enough for another start.
Add sugar each time. This yeast renewed in this way will keep
a year or more.
BOSTON BROWN BREAD NO. 1
2 cups cornmeal 3 cups sour milk
1 cup rye meal or Graham l / 2 cup molasses
1 tablespoon soda
Mix ingredients, steam four hours and bake twenty minutes.
BOSTON BROWN BREAD NO. 2
\\ cups cornmeal 1 cup flour
2 cups sweet milk 1 cup sour milk
1 cup N. O. molasses 1 rounded teaspoon soda
Stir boiling sweet milk into cornmeal. When cool add mo-
lasses, flour, sour milk and soda. Steam three hours.
BREADS AND BREAKFAST FOODS 107
BOSTON BROWN BREAD NO. 3
1 l /2 cups rye flour 1 cup molasses
V/2 cups yellow cornmeal 1 teaspoon soda
2 cups sour milk
Mix flour and cornmeal, add sour milk in which soda has
been dissolved, then molasses. Fill baking powder cans not
quite half full and steam three hours.
2 cups Ralston Bran 1 cup molasses
4 cups white flour 1 cup chopped raisins
154 cups sweet milk 3 teaspoons baking powder
1^4 cups water 1 teaspoon salt
Mix bran and flour, add baking powder and salt, then liquid,
molasses and raisins. Bake in slow oven one and one-half
hours. This will make two loaves.
1 cup bran ( Ralston 's) 1 teaspoon butter
2 cups Graham flour 2 teaspoons baking powder
1 small cup rye flour l /2. teaspoon soda
l/^ cups white flour Y^ teaspoon salt
2 eggs Enough milk for stiff batter
2 tablespoons molasses
Mix ingredients and bake one hour in medium oven.
2 cups flour y 2 teaspoon cinnamon
y$ cup sugar ^ cup milk
3 teaspoons baking powder 1 egg
Y-2. teaspoon salt 2 /$ cup chopped walnuts
Sift dry ingredients twice. Mix to a soft dough with milk
and well beaten egg. Sprinkle with cinnamon, sugar and
chopped walnuts. Bake in a biscuit pan in a moderate oven.
108 MODERN MEATLESS COOK BOOK
CORN BREAD (Steamed)
2 cups sour milk \Y* level teaspoons soda
YZ cup molasses 2 cups cornmeal
1 cup sweet milk 1 cup flour
1 level teaspoon salt
Mix ingredients and pour into four one- pound baking pow-
der cans. The mixture is thin. Fill each can about two-thirds
full and cover. Steam three hours. Remove from cans by slip-
ping spatula or thin knife around side.
CORNMEAL MUSH BREAD
Make a stiff mush with about two or three cups of water
and white cornmeal. Thin with milk to about the consistency of
batter for gems, add a well beaten egg and salt to taste. Pour
in pudding dish and bake one hour in a hot oven. Eat with but-
ter while hot.
2 cups cornmeal iy 2 cups boiling water
1 level teaspoon salt I cup sweet milk
2 level teaspoons baking I level tablespoon crisco
Sift cornmeal and salt. Pour boiling water over this, stir-
ring all the while. Stir in one half the milk and melted crisco.
Quickly dissolve baking powder in remaining half cup milk, and
stir immediately into the mixture. Pour into tin and bake at
once in moderate oven from thirty to forty minutes. The boil-
ing water partly cooks the meal and develops the corn flavor.
Even if the bread may not seem light, it is very wholesome.
1 cup white flour l /z teaspoon soda
1 heaping cup cornmeal yj. cup syrup
1 teaspoon sugar J pint sweet milk
YZ teaspoon salt
iMix in the order given and pour into a well greased pall.
Cover with a light iid, place in a kettle of boiling water and boil
one hour and forty minutes. Nice with baked beans.
BREADS AND BREAKFAST FOODS 109
GEAHAM BREAD NO. 1
2 cups Graham flour 2 tablespoons syrup
1 cup wheat flour 1 teaspoon soda
1 teaspoon salt Sour milk to make stiff dough
Mix in order given and bake slowly half an hour in mod-
GRAHAM BREAD NO. 2
cups Graham flour 1 teaspoon salt
1 cnp white flour y* cup molasses
1 teaspoon soda 2}^ cups sour milk
Sift white flour, soda and salt.. Mix molasses and sour
milk and add. Lastly stir in Graham flour. Bake in moderate
GRAHAM BREAD NO. 3
3 cups Graham flour y 2 cup raisins
2 cups sour milk y 2 cup sugar
1 teaspoon soda Salt
Mix flour, sugar and salt, add milk in which soda has been
dissolved, beaten egg and raisins. Bake one hour in moderate
GRAHAM BREAD NO. 4
2 cups Graham flour 2 cups sweet milk
2 cups white flour 1 egg
1 cup sugar 1 cup chopped walnuts and
1 teaspoon salt raisins
4 rounded teaspoons baking
Mix in order given. Let stand ten minutes and bake in
moderate oven one hour.
110 MODERN MEATLESS COOK BOOK
1 quart Graham flour \ l / 2 teaspoons salt
I quart white flour % CU P brown sugar
1 yeast cake 1 quart milk
Scald milk and pour over sugar and salt. When luke-
warm, stir in the flour and yeast which has been dissolved in
warm water. Beat hard and let rise in pan until spongy. This
is a dough which is not stiff enough to knead, it simply require*
a thorough stirring and beating. Put into greased pans, let rise
and bake in an oven which is hot at first and cool during the
latter part of the baking process. This dough may be used to
drop into greased pans for muffins.
1 cup sour milk 1 teaspoon soda
1 cup corn meal l /2 teaspoon baking powder
1 cup flour Butter size of an egg
y 2 cup sugar Salt
Sift flour, meal, sugar, soda, baking powder and salt to-
gether, add beaten egg, milk and then melted butter. Bake in
gem pans in moderate oven fifteen minutes.
NUT BREAD NO. 1
1 egg 4 teaspoons baking powder
1 cup sugar 1 cup floured nuts
1 cup milk Salt
4 scant cups flour
Mix above ingredients, raise fifteen minutes and bake forty-
five minutes in moderate oven.
NUT BEEAD NO. 2
4 cups flour sifted twice \y 2 cups chopped walnuts
>4 cup sugar 1^ cups milk
4 level teaspoons baking 1 egg beaten light
powder 1 teaspoon salt
Mix flour, sugar, baking powder, salt and sift. Add to this
the milk, egg and chopped walnuts. Put into two pans and let
stand twenty minutes. Bake in slow oven. Raisins may be used
BREADS AND BREAKFAST FOODS 111
NUT BREAD NO. 3
3 cups of Graham flour y 2 teaspoon salt
1 cup wheat flour y 2 cup molasses
2 cups sour milk 1 cup nuts chopped
1 teaspoon soda dissolved 1 cup raisins
in the milk
Mix in order given and bake one hour.
NUT BROWN BREAD
2 cups Graham flour 2 level teaspoons soda
\y 2 cups white flour 2 cups sour milk
y 2 cup cornmeal y 2 cup molasses
y* cup brown sugar 1 cup broken nuts
1 level teaspoon baking
Dissolve soda in sour milk, add molasses and mix with dry
ingredients, stir in nuts and bake forty-five minutes in moder-
OATMEAL BREAD NO. 1
2 cups rolled oats y 2 cup chopped nuts
2 cups boiling water 1 cake compressed yeast
2 tablespoons brown sugar 1 rounded teaspoon salt
1 tablespoon crisco Flour
Pour boiling water over rolled oats, cover and let stand till
slightly warm. Add sugar and the yeast which has been dis-
solved in one-half cup lukewarm water. Stir in about one and
a half cups flour ; let batter stand till light. Then add nuts,
salt, melted crisco and flour to make dough. Knead well, put into
greased bowl, let rise till double in size. Make into two loaves,
let rise and bake. This may be started in the morning and be
served for lunch.
112 MODERN MEATLESS COOK BOOK
OATMEAL BREAD NO. 2
2 level cups rolled oats 1 tablespoon molasses
2 cups hot water not boiling ]/ 2 cake compressed yeast
1 tablespoon butter Flour
1 tablespoon crisco Salt
Pour hot water over rolled oats, stir until all is wet, add
butter, crisco, molasses, salt and yeast dissolved in cup of warm
water. Add white flour until as stiff as can be stirred with
spoon. Let stand overnight and put into pan in morning, let rise
very light ; no kneading.
ROMAN MEAL BREAD
3 cups Roman meal 2 cups sour milk
l/^ cups flour YZ cup New Orleans molasses
1 teaspoon salt (level) \ l / 2 teaspoons soda
1 egg Crisco or butter size of an egg
Mix Roman meal, flour and salt, combine sour milk, egg,
molasses and soda previously dissolved in a little hot water ; add
to dry ingredients, then stir in melted shortening and bake about
forty minutes in a moderate oven.
For five loaves of bread add one sifter of rye flour. Fol-
low any good white bread recipe. This proportion of rye flour
makes excellent rye bread.
2 cups white flour */$ cup olive oil
1 quart Graham flour 1 tablespoon salt
2 tablespoons sugar 2 cups cold water
Sift dry ingredients, stir oil into water and knead, roll out
thin, cut in oblong pieces, prick with fork and bake in moderate
oven until crisp.
VIRGINIA SPOON BREAD
1 cup yellow cornmeal 1 teaspoon baking powder
1 pint sweet milk Salt to taste
2 eggs 1 tablespoon butter
Let milk scald, not boil, add butter, stir meal in rapidly to
keep from lumping. Beat eggs and baking powder together and
add last. Bake quickly.
BREADS AND BREAKFAST FOODS 113
3 cups milk 1 tablespoon salt
3 cups water 1 cake compressed yeast
2 tablespoons crisco Flour
2 tablespoons sugar
Heat milk, put in crisco and when melted add cold water,
sugar and salt. Into this tepid mixture stir sifted flour, until
like cake batter. Then add yeast which has been dissolved in
one-fourth cup of cold water. Stir in more flour until dough
is very stiff. Cover and let stand overnight. In the morning
knead in more flour and make into loaves. Grease loaves and
let stand until about double in size, then bake. If desired, po-
tato or rice water may be used in the mixing; also one-half the
flour may be whole wheat. For rolls knead a tablespoon of cris-
co into a piece of the dough, form and let rise.
BAKING POWDER BISCUIT
2 cups flour 1 tablespoon crisco
4 teaspoons baking powder 34 cup milk and water in
1 teaspoon salt equal parts
1 tablespoon butter
Mix dry ingredients and sift twice. Work in butter and
crisco with tips of fingers, add gradually the liquid mixing with
knife to a soft dough. Toss on board, pat and roll lightly to
one-half inch in thickness. Cut and bake in hot oven fifteen
24 cup cornmeal Y* teaspoon salt
1% cups floiir 1 tablespoon crisco
4 teaspoons baking powder 1 egg
(level) Y* cup milk
1 tablespoon sugar
Sift dry ingredients, mix with crisco, using tips of fingers,
add beaten egg and milk. Roll to one-half inch thickness, cut
with large biscuit cutter, brush over with melted butter or cris-
co, fold over as for Parkerhouse rolls, brush tops with beaten
or tnilk and bake in hot oven ten minutes.
114 MODERN MEATLESS COOK BOOK
COTTON BALL BISCUITS
4 cups flour 4 rounded teaspoons baking
2 cups milk powder
3 tablespoons Wesson or 1 teaspoon sugar
Primrose oil 1 teaspoon salt
Sift flour, baking powder, sugar and salt. Mix milk and
oil, add to sifted ingredients. Turn out onto well floured bread
board and knead gently until the dough feels smooth under
hands. Pat to half an inch with rolling pin. Cut out and let
stand fifteen or twenty minutes before baking. Will make three
dozen small-sized biscuits.
DELICIOUS TEA BOLLS
2 tablespoons butter 3 cups flour
2 tablespoons sugar 3 rounded teaspoons baking
2 eggs powder
1 cup sweet milk Salt
Beat together butter, sugar and eggs, add salt, milk flour
and baking powder. Grease a dripping pan with butter and drop
one tablespoonful in each place or drop in gem pans. Bake in
ENGLISH TEA BISCUITS
4 cups flour 1 cup seedless raisins
3 rounded teaspoons baking y 2 teaspoon salt
1 heaping tablespoon crisco 1 egg well beaten
Sift flour, baking powder, salt and sugar together and work
in the crisco. Then add raisins, egg and milk enough to make
like biscuit dough. Turn on slightly floured board, roll out un-
til about an inch thick and cut with biscuit cutter. Bake in quick
oven about fifteen minutes and rub over with butter when done.
Two dozen biscuits.
2 cups Graham flour Butter or crisco size of an
1 cup white flour egg
3 teaspoons baking powder Salt
Sift dry ingredients, rub in shortening, add milk enough to
make soft dough, roll, cut and bake.
BREADS AND BREAKFAST FOODS 115
1 quart flour y$ cup butter
1 teaspoon salt Milk
4 heaping teaspoons baking Grated maple sugar
Sift flour, salt and baking powder. Work butter in with
finger tips and add just enough milk to make a dough. Roll out
in a rectangular shape and spread with the maple sugar. Roll
the dough as for a jelly roll and cut in slices. Place these close
together in well-buttered pans and bake in hot oven.
OLIVE OIL BISCUIT
3 cups sifted flour 6 tablespoons olive oil
1 teaspoon salt Milk
3 teaspoons baking powder
Sift dry ingredients. Put oil into measuring cup, fill cup
with milk, turn this into flour, then add another cup of milk.
Hake in moderate oven.
3 cups flour 1 teaspoon sugar
1 cup water 1 teaspoon crisco
1 yeast cake YZ teaspoon salt
Warm water and pour over sugar, salt and crisco and let
cool. Soften yeast cake in two tablespoons lukewarm water and
add to above mixture. Mix flour in gradually with a spoon.
Turn on board slightly floured and knead smooth. Put into bowl
and let rise until double, then knead, cut into portions and shape.
Let rise and when double in size bake in moderate oven about
fifteen minutes. Twelve or fourteen rolls.
1 quart flour Salt
1/2 teaspoon soda Melted butter
1% cups sour milk
Sift flour with salt and soda, mix with sour milk. Roll on
floured board to one-half inch in thickness. Cut in large rounds
and quarter these. Bake on hot buttered griddle, turning fre-
quently to brown both sides evenly. Rub top with melted but-
ter just before serving.
1/2 cup scalded milk 34 cake yeast (dissolved in
54 cup butter warm water)
54 cup sugar ]/ 2 cup squash (strained)
1 teaspoon salt 2^ cups flour
Mix in order given while milk is warm but not hot, when
light mold and cut into biscuits. Let rise again and bake in
moderate oven twenty minutes.
1 cup milk 1 magic yeast cake (dissolved
54 cup sugar in 34 cup lukewarm water)
1 teaspoon salt 3^ cups flour
34 cup melted butter
2 eggs Pinch nutmeg
Scald milk, when lukewarm add two cups flour. Beat well
and add dissolved yeast. Let rise and then add butter, sugar,
salt, nutmeg and well beaten eggs. Lastly stir in enough flour
to make a stiff dough.
THKEE IN ONE BISCUIT
1 pint milk 1 heaping teaspoon salt
2 tablespoons sugar 1 cake compressed yeast (dis-
1 tablespoon butter solved in warm water)
1 egg beaten Flour
Heat milk, add butter, sugar and salt. When milk is luke-
warm add egg, yeast and flour enough to make good biscuit
dough. Form into balls as large as a walnut. Press three of
these together. Let rise two or three hours and bake.
AERATED WHOLE WHEAT MUFFINS
2 eggs 234 cups whole wheat flour
2 cups milk V? cup Graham flour
Y-2. cup cold water
Separate yolks and whites of eggs, place yolks in bowl
in which muffins are to be mixed, beat, add liquid and beat
again, then add flour. Beat for five minutes with Dover egg-
beater. Leave in refrigerator or in cool place all night. In
morning beat whites of eggs stiff, also beat mixture again. Fold
together and bake in gem pans. The success of these muffins
depends upon the gem pans being iron, well greased and sizzling
hot when batter is poured into them. This makes about two
BREADS AND BREAKFAST FOODS 117
V/2 cups white flour 1 tablespoon sugar or molass-
1^> cups barley flour es
3 rounded teaspoons baking 3 tablespoons melted butter
powder \ l / 2 cups milk
2 eggs beaten Salt
Mix dry ingredients, add butter, eggs and milk. Whole
wheat, rye or Graham flour may be used instead of barley flour.
Bake in moderate oven.
2 cups white flour 1 level tablespoon sugar
2 cups bran 3 level tablespoons shortening
5 level teaspoons baking 3 eggs
powder 1 cup milk
Mix dry ingredients, add shortening, beat eggs light, stir in
milk and add to flour, etc. ; roll out, rub top with white of egg,
cut in squares and bake twenty minutes in moderate oven.
2 cups bran 1 tablespoon crisco
1 cup white flour 1 egg
YZ cup molasses l / 2 teaspoon soda
\Y^ cups milk y 2 teaspoon salt
y 2 teaspoon baking powder
Sift flour, soda, baking powder and salt, add bran, then
milk, molasses, egg and melted crisco. Raisins may be added if
1 cup cornmeal 2 eggs
2 cups flour 2 tablespoons butter
4 level teaspoons baking 2 tablespoons sugar
powder 1 teaspoon salt
Sift dry ingredients. Add beaten eggs, milk and melted
butter. Bake in muffin irons in a quick oven.
118 MODERN MEATLESS COOK BOOK
3 tablespoons butter \y 2 cups milk
1/3 cup sugar 3 cups flour
3 eggs \ l /2 cups dates
Cream butter and sugar, add well beaten eggs, milk, flour,
baking powder and finely chopped dates. Bake in muffin irons in
a quick oven.
DROP PRUNE MUFFINS
1 cup sour milk 24 cup bran
1 cup Graham flour 2 tablespoons sugar
1 cup cooked prunes (with- 1 teaspoon salt
out juice) 1 teaspoon soda
Yz cup melted butter 1 egg
Mix bran, Graham flour, sugar and salt together. Pour sour
milk into a bowl, add soda and the soft prunes pitted, beat well.
Add the dry ingredients, beat, then add butter and unbeaten egg.
Stir for a moment and drop in spoonfuls on a buttered tin ; they
should not touch. Bake about twenty minutes in a steady oven
until a rich brown.
These dropped bran muffins may be made without the
prunes if more convenient. They are improved by putting a lit-
tle jelly on the top of each before baking. If a tin sheet is made
to fit one's oven, all the dropped muffins can be baked at once.
\y 2 cups flour 1 egg beaten
2 tablespoons sugar 1 cup milk
3 teaspoons baking powder 1 tablespoon melted butter
y 2 teaspoon salt
Measure, mix and sift dry ingredients. Add egg, milk and
shortening, then beat with a spoon. Fill eight muffin pans half
full and bake twenty minutes. All level measures.
iy>. cups Graham flour \y 2 teaspoons baking powder
1 large cup milk Salt
1 egg 1 tablespoon melted butter
Mix dry ingredients, add milk, beaten egg and melted but-
BREADS AND BREAKFAST FOODS 119
1 cup bran 1 egg
1 cup whole wheat flour l /3 cup New Orleans molasses
1 cup Graham flour 1 level teaspoon soda
1 teaspoon salt Buttermilk
Mix dry ingredients, add beaten egg and enough buttermilk
to make stiff batter that will drop from a spoon. Grease muffin
\ l /2. cups white flour 2 tablespoons butter
1 tablespoon sugar 1 tablespoon crisco
3 tablespoons baking powder ^4 cup milk
24 teaspoon salt 54 cup chopped walnuts
Mix ingredients in the order in which they are given. Bake
in small gem pans in quick oven. Serve at five-o'clock teas with
orange marmalade. One half whole wheat flour may be used.
2 rounded cups flour 1 egg
4 rounded teaspoons baking 3 rounded tablespoons sugar
1 large tablespoon butter Salt
Sift flour, baking powder and salt. Cream sugar and but-
ter and stir into the flour. Beat the egg in measuring cup and
fill cup with milk and add. If necessary add more milk but the
batter should be very stiff. Makes twelve muffins. -
1 cup milk 1 egg
1 cup flour Salt
Sift flour three times before measuring. Mix flour, milk
and salt until smooth, add beaten egg. Put in well greased muf-
fin tins and bake twenty-five or thirty minutes.
RICE FLOUR GEMS NO. 1
1 cup cold water 2 egg whites well beaten
1 cup rice flour 2 scant teaspoons baking
l /i cup white flour powder
Mix baking powder, flour and salt. Stir this into the cold
water and mix well, then add whites of eggs. Stir lightly. Have
gem pans hot, bake till nicely browned and serve.
120 MODERN MEATLESS COOK BOOK
RICE FLOUR GEMS NO. 2
1 cup rice flour 1 egg
l /2 cup cornmeal 2 scant teaspoons baking
1 cup sweet milk or water powder
Sift dry ingredients into milk, stir thoroughly, then add well
beaten egg and bake.
1 cup cold rice 1 tablespoon butter (melted)
1 cup sweet milk 1 heaping teaspoon baking
2 eggs powder
1 teaspoon salt Flour to make stiff batter
1 teaspoon sugar
Beat together rice, eggs, milk, add sugar, salt and flour in
which baking powder has been sifted, lastly butter. Bake in
well greased muffin tins in moderate oven for thirty minutes.
RYE CORNMEAL MUFFINS
\y 2 cups rye flour 4 level teaspoons baking
y 2 cup cornmeal powder
l /2 teaspoon salt Y^ cup milk
1 tablespoon sugar 1 tablespoon shortening
Sift dry ingredients, add milk and melted shortening, beat,
bake in well greased muffin pans about one half hour.
1 coffee cup rye flour ]/? cup warm milk
2 level teaspoons baking 1 tablespoon butter
powder 3^ teaspoon salt
1 egg 1 teaspoon sugar
Sift flour, baking powder, salt and sugar, to this add melt-
ed butter and warm milk, then stir in without beating the egg.
If dough seems too stiff, add a little more milk. Fill gem pans
half full and bake until puffy in hot oven. Have your gem tins
heating while mixing muffins.
STONY BROOK POPOVERS
\y 2 cups milk 3 eggs
\ l /2 cups sifted flour Salt
Mix flour, milk and salt until smooth. Add the beaten eggs.
Pour into well greased muffin tins. Bake twenty-five or thirty
minutes in a good steady oven.
BREADS AND BREAKFAST FOODS 121
2 l / 2 cups flour 2 tablespoons shortening
2 teaspoons baking powder 1 egg
2 tablespoons sugar 1 cup squash (strained)
1] teaspoon salt
Sift dry ingredients, mix in melted shortening, then com-
bine beaten egg and squash and add to first mixture. Bake in
moderate oven about twenty minutes. Will make two dozen
BREAD CRUMB PANCAKES
IK cups dry bread crumbs 5 level teaspoons baking
3 eggs powder
\ l /2 cups sifted flour 1 tablespoon sugar
YZ teaspoon salt
Soak bread crumbs overnight in milk, in the morning add
yolks of eggs, flour and baking powder with milk to make mod-
erately thin batter. Add the well beaten whites of eggs, and fry
on hot griddle.
BREAD CORNMEAL PANCAKES
1 cup dry bread crumbs 3 eggs
1 cup cornmeal 1 tablespoon salt
1 cup whole wheat flour 1 tablespoon sugar
4 level teaspoons baking 4 cups milk
Soak bread crumbs and cornmeal overnight in milk. In
morning add rest of dry ingredients, sifted, and eggs beaten.
Batter should be moderately thin.
1^2 cups dry bread crumbs Y* cake compressed yeast
\ l / 2 cups eastern buckwheat 1 tablespoon salt
l /2 cup white flour 1 tablespoon sugar
3 cups warm milk 1 tablespoon molasses
1 cup warm water 1 level teaspoon soda
Soak crumbs in milk half an hour, add dry ingredients,
warm water and yeast dissolved in a little warm water. Let rise
all night. In the morning add molasses and soda which has
been dissolved in warm water. Batter should not be as stiff as
for plain buckwheat cakes. Fry slowly.
122 MODERN MEATLESS COOK BOOK
2^2 cups yellow cornmeal 1 cup white flour
1 tablespoon sugar 6 teaspoons baking powder
1 tablespoon salt Milk
Soak cornmeal overnight in enough milk to make medium
thick batter. In the morning sift flour with salt, sugar and bak-
ing powder, add to cornmeal, then add beaten yolks, milk and
beaten whites. The batter should be thin enough to spread well
2 cups white flour 1 egg
1^2 teaspoons soda (level) 2 l / 2 cups sour milk
1 teaspoon salt (level)
Sift dry ingredients. Beat egg, mix with part of milk, turn
into flour and mix well, adding the rest of milk. Batter should
be thin. Fry on very hot griddle.
2 cups flour 1 quart milk
7 eggs l / 2 teaspoon salt
Add to the flour one cup milk, beat with wire egg-beater
until smooth, add eggs unbeaten, two or three at a time, then
remainder of milk. Pour from a pitcher and allow dough to
spread on grddle until size of a breakfast plate. Turn, spread
with butter, sprinkle with sugar and fold, so cake will be in three
folds, while still on the griddle. Place on platter with thin knife.
Sprinkle again with sugar. Unlike other cakes, these may all
be fried before the meal begins. A little lemon juice may be
added at the table. This makes two dozen large pancakes. The
batter is very thin.
BREADS AND BREAKFAST FOODS 123
RAISED BUCKWHEAT CAKES
2 cups eastern buckwheat y 2 cake compressed yeast
2 tablespoons bran (dissolved in y* cup luke-
1 tablespoon sugar warm water
1 tablespoon salt 1 tablespoon N. O. molasses
2 cups warm milk 1 teaspoon soda (level)
2 cups warm water
At night mix all dry ingredients except soda, add two-
thirds of liquid with dissolved yeast. Allow room in bowl to rise.
Put in warm place. In morning add remainder of liquid and
soda mixed with molasses and one-fourth cup warm water. Bat-
ter should be a little thinner than for ordinary pancakes. Fry
slowly. Remaining batter may be used as leaven for more dough.
This makes about two dozen cakes.
The directions given in packages of cereals do not allow
enough time for cooking and do not give large enough propor-
tion of water.
Cereals should be bought in small quantities and kept in
covered glass jars.
1 quart water 1 teaspoon salt
1 cup cornmeal
Moisten cornmeal with cold water, then stir into salted boil-
ing water. Wetting the cornmeal with cold water prevents it
from, lumping. Let boil a half hour or more, then place in fire-
less cooker overnight or boil an hour or more.
CREAM OF WHEAT AND OTHER FINE CEREALS.
5 cups water 3 level teaspoons salt
1 cup cream of wheat
Let salted water boil briskly, stir in cereal, being careful
that it does not lump. If this occurs beat with Dover egg-beat-
er. Cook thirty minutes. Rolled Oats, Wheat Flakes and Cream
of Barley mush are prepared in the same way, or may be cooked
in fireless cooked with or without the heated disk.
FIRELESS COOKER CRACKED WHEAT MTJSH
1 cup cracked wheat 3 level teaspoons salt
5 cups cold water
Prepare at night. Put ingredients into small cooker kettle,
let come slowly to boiling point and boil fifteen minutes. At the
same time have iron cooker disk heating over flame. Have
ready the large cooker kettle partly filled with boiling water. Af-
ter covering small kettle, put it into large one and allow to boil
two or three minutes, then place on hot disk in cooker and cov-
er immediately. In the morning reheat mush and serve.
Wash one pint of dry hominy, cover with water, soak over-
night and in the morning put over slow fire. As fast as water
is absorbed add fresh boiling water. Cook about five hours.
When clone hominy should have absorbed all the water, season
with salt, pepper and butter.
STEEL-CUT OATS MUSH
1 cup steel-cut oats 3 level teaspoons salt
5 cups cold water
Cook in fireless cooker as directed for cracked wheat mush,
or from three to six hours on top of stove, stirring and adding
hot water as required.
CHEESE AND NUT SANDWICHES
1/2 cup walnut meats 2 tablespoons lemon juice
YZ cup cheese Celery salt
2 hard-boiled eggs Salt
4 tablespoons mayonnaise Paprika
Put nuts, cheese and eggs through nut grinder, add season-
ing, mayonnaise and lemon juice, spread on buttered slices of
CHEESE AND PINEAPPLE SANDWICHES
Mix cheese and shredded pineapple thoroughly and spread
between thin slices of buttered bread.
EGG AND OLIVE SANDWICHES
2 eggs hard boiled 4 tablespoons mayonnaise
1 dozen ripe olives Butter
2 tablespoons lemon juice Salt
1 loaf bread
Put eggs through fine sieve. Stone and chop olives, season
with salt, lemon juice, mix all with mayonnaise and spread be-
tween thin slices of bread, buttered.
FRIED CHEESE SANDWICHES
Cut cheese very thin, spread between thin slices of stale
bread, moisten with milk and fry a nice brown. Serve hot.
Makes a good supper dish.
Mash the flowers and mix with mayonnaise. The seeds and
stems may also be used. Spread on thin slices of bread.
y* can Savory Protose Dash of paprika
(1 pound size) Onion salt
3 tablespoons mayonnaise Celery salt
1 tablespoon butter Salt
Few drops lemon juice
Mash protose, add mayonnaise, melted butter and other
ingredients and spread on buttered slices of bread. This will
make about two dozen sandwiches.
RIPE OLIVES AND PIMENTO SANDWICHES
Put fresh crisp lettuce leaves, washed and thoroughly dried,
between thin slices of buttered bread. Mix chopped olives and
pimentos with mayonnaise and spread on the lettuce leaves.
RAISIN AND NTTT SANDWICHES
Between thin slices of buttered bread spread chopped raisins
6 tablespoons Caramel 6 cups water
Place cereal in perforated aluminum utensil made for the
purpose, or in a cheesecloth bag; cover with cold water and let
stand all night. Boil half an hour, or an hour. Serve with cream
6 level teaspoons ground */ cup hot water
sweetened chocolate 5 l / 2 cups milk
3 level teaspoons sugar Few grains salt
Boil chocolate and sugar in water five minutes and add to
milk previously heated to boiling point in double-boiler. Beat
two minutes with Dover egg-beater. Serve with whipped cream
2 squares Baker's chocolate 4 drops vanilla
l /2 cup boiling water 1 cup milk
2 tablespoons sugar Dash of cinnamon
Melt chocolate in water, add sugar, boil until consistency of
cream, add flavoring and cool. Beat egg well, add milk and
a tablespoon of the chocolate sauce. This sauce may also be
used in malted milk.
3 level teaspoons cocoa 5 cups milk
3 level teaspoons sugar Few grains salt
1 cup water
Place cocoa and sugar in saucepan, pour over it the hot wa-
ter and boil ten minutes. Bring milk to boil in double-boiler, add
cocoa, beat two minutes with Dover egg-beater. This prevents
scum. Serve with cream and sugar.
Mate, or Paraguay Tea, consists of the dried leaves of an
evergreen shrub or small tree which grows in Paraguay and
southern Brazil. It appears to have been used from time im-
memorial by the Indians, but first cultivated by the Jesuits. The
names Jesuit's tea, tea of the Missions, St. Bartholomew's tea,
etc., have been applied to it. Since the beginning of the 17th
century Mate has been used by all classes in Paraguay and is
now used throughout Brazil and neighboring countries. It contains
definitely less caffeine, as prepared for drinking, than tea or
coffee, and is also less astringent, making it a more desirable
beverage. It is usually carried by the Sanitarium Health Food
Store, 1176 Market Street, San Francisco.
2 level teaspons Juno Mate 6 cups boiling water
Place in aluminum tea ball or in cheesecloth bag made for
purpose. Make same as tea and serve with cream and sugar.
Do not allow this tea to stand more than five minutes as it be-
comes strong very quickly.
1 pint lemon juice 1 pint water
1 pint orange juice 3 bananas (sliced)
]/2 pint Dole's pineapple 1 cup strawberries (quar-
j/2 pint shredded pineapple 3 bottles Shasta Water
with juice Ice
1 quart sugar
Pour one pint of boiling water on sugar, boil five minutes,
set aside to cool. Drain juice from pineapple, boil five minutes,
pour over pineapple, cool. Strain lemon and orange juice, place
a good-sized piece of ice in punch bowl, add Shasta Water, then
fruit and syrup. Loganberry juice may be used to color punch.
PRESERVING and CANNING
Wash and wipe apples, remove stems, put into preserving
kettle, nearly over with cold water, cook very slowly until ap-
ples are tender. Pour into jelly bag and drain thoroughly but
do not squeeze. Measure juice, allow one pound of sugar to ev-
ery pint of juice. Boil juice twenty minutes, add sugar which
has been heated .on a platter in the oven. Stir until sugar is dis-
solved. Boil five minutes or until it jellies. A rose geranium
leaf cooked with the apples gives a pleasant flavor.
1^2 pounds carrots 2 pounds granulated sugar
Put carrots through fine food chopper, cook until tender. Cut
lemons in very fine pieces, rind and all, remove seeds. Cook fif-
teen minutes, then put carrots, lemons and sugar into double-
boiler and boil until thick, only a few minutes required. Put
away as any other marmalade.
1 quart cranberries y 2 pint water
1 pint sugar
Prepare cranberries and boil until skins break, add sugar,
boil ten minutes more, put through coarse strainer, pour into
CRANBERRY AND RAISIN MARMALADE
1 quart cranberries 1 cup granulated sugar
2 cups seeded raisins 1 cup water
Put canberries and water on in a saucepan, cover, bring to
boil quickly. As soon as they begin to cook mash through col-
ander, add sugar, then raisins, which have been washed, dried
and put through a food chopper, return to fire and boil slowly
for thirty minutes or until thick like sauce.
PRESERVING AND CANNING 131
HOME CANNED TOMATO PUREE
In tomato time use a large proportion of your extra fruit as
follows: Cut up without peeling a large kettleful of tomatoes.
1 quart water 1 bay leaf
2 minced onions 2 stalks celery
1 carrot 2 or 3 cloves
1 turnip Salt and pepper
1 green pepper minced Parsley
2 tablespoons sugar
Simmer for one hour. Rub this mixture through a colander,
return to kettle and add two tablespoons sugar, salt and pepper
to taste. Boil and can for winter use, for soups, sauce, etc.
5 navel oranges Sugar
3 lemons Water
Slice oranges and one lemon and cut into squares. To each
pound of fruit add two pints of water. Let stand twenty-four
hours. Then place over fire, boil hard for forty-five minutes.
Set aside twenty-four hours. Weigh and to each pound add one
and a half pounds sugar and juice of two lemons. Boil hard un-
til clear and jellylike.
4 pounds peaches 1 pint water
2 pounds sugar
Pare peaches and cook in sugar and water, either whole or
in halves, until tender. Arrange in jars, fill with the syrup and
7 pounds peeled peaches 1 pint vinegar
3 pounds sugar Clove stuck in each peach
Make syrup of sugar and vinegar and when boiling pour
over the peeled peaches. Let stand overnight. Then put all on
stove and cook until peaches are tender. Remove peaches and
boil syrup down to just enough to cover peaches. Seal.
132 MODERN MEATLESS COOK BOOK
PINEAPPLE APRICOT CONSERVE
10 pounds ripe apricots l l / 2 pounds sugar (^ to 1
2 cans grated pineapple pound, fruit)
4 apricot pits Juice of 1 lemon
Peel apricots, boil one hour, add pineapple. Weigh, subtract-
ing weight of kettle, add three-quarter pound sugar to each
pound of fruit, boil three or four hours, or until as thick as de-
sired, stirring often to prevent burning. One-half hour before
done add apricot pits, peeled and chopped. This makes about one
pint, or two glasses of conserve to each pound of fruit.
5 pints sugar 1 large or 2 small pineapples
1 qaurt water
Boil the water and sugar until it makes a thick syrup, add
grated pineapple and boil fifteen minutes.
A delicious jelly is made by using equal quantities of quince
and apple, and following directions for Apple Jelly.
12 sweet green peppers
12 sweet red peppers
6 small onions
Grind peppers and onions, pour boiling water over them, let
stand fifteen minutes, drain, cover with cider vinegar and cook
for fifteen minutes. Bottle while hot and seal.
CANNED STRING BEANS
Break beans in small pieces and blanch in boiling water for
ten minutes. Pack in hot Economy jars, fill with warm water,
adding one teaspoon of salt to each jar. Rinse lid, adjust clamp,
set on rack in boiler and boil forty-five minutes. Set aside for
forty-eight hours. Boil again for one-half hour. Set aside to
cool. Remove clamps. Put away for winter use.
Wash and scrape fresh asparagus. Pack firmly in jars.
Cover with cold water adding one teaspoon of salt to each jar.
Dip lid in water, adjust clamp. Set on rack in boiler and boil
for two hours. Set aside to cool, then remove clamps.
Left-over bread, toast or biscuits should be thoroughly
dried in warm oven, put through grinder and placed in glass
jars. No bread need be wasted, as there are many uses for it
in puddings, nut loaves, pancakes, gems, etc. A small top oven
used on a gas range is a good receptacle for the pan of dry
bread until the collection is large enough to grind and put away.
Water in which rice, potatoes and many other vegetables
have been cooked should be saved for soups. It is surprising
what a variety of nutritious soups may be made by using
thought and originality in combining left-overs.
When food is scorched in cooking take the cover off and
place the kettle immediately in a pan of cold water. After a few
moments, put the food into a clean kettle and finish cooking.
You will find that the scorched taste has been removed.
Should boiled custard "whey" in cooking, beat rapidly with
a Dover egg-beater just before taking from the stove. This will
make it smooth again, but somewhat thinner.
To prevent the ''scum" from rising on cocoa or chocolate,
beat with Dover egg-beater just before taking it from the fire.
The right proportion of soda to use with sour milk is one
level teaspoonful to two cups of milk. If molasses is used, more
soda is required.
When cooking onions, cabbage or fish, set a tin cup of vine-
gar on the stove and keep it boiling. This takes away all odors.
To prevent mush from boiling over, grease the edge of the
kettle on the inside, down about two inches.
It is well to keep on hand in summer a good supply of pa-
per napkins to use when fruit is served. This saves the linen
napkins from becoming stained.
134 MODERN MEATLESS COOK BOOK
A small steei knitting needle kept in the pantry drawer is
much more sanitary for trying cakes, etc., than the old-fashioned
broom straw. It is also better than a fork for trying vegetables,
as it does not break them into pieces.
Empty paste jars which have the well for the brush in the
center make excellent dishes to place inside vases or jars, to hold
flowers in place.
It is more convenient to use a pitcher in pouring pancake
batter on a griddle than to dip it with a spoon.
In making sandwiches, spread soft butter on the end of the
loaf before slicing.
Formula for cranberry jam: One-half as much sugar a>
cranberries, one-half as much water as sugar.
Parsley can be kept if it is chopped very fine and dried. It
can then be used just as fresh parsley. Celery tops when dried
can be kept and used as flavoring.
Green peas retain their color when cooked in boiling salted
Potatoes may be cooked without waste if started in boiling
salted water. Bring to a boil quickly, then allow to boil very
slowly until done. Do not allow them to stop boiling.
String beans shoud be started in boiling water. Pour off
the first water after ten minutes and start again.
To remove skins from tomatoes, stick a fork into them, hold
over gas flame, when skin breaks remove with knife.
To clear coffee, put one pound of coffee into a flat pan,
break into it one egg. Stir with fork until well mixed, let stand
one hour, put into can, ready for use.
To remove grass stains, wash in alcohol.
To remove white spots from furniture, dip cloth in hot wa-
ter, put over spot, quickly remove and rub with dry cloth. Re-
peat if necessary.
Milk glasses should be rinsed in cold water before washing.
To remove fruit stains, pour boiling water over spot.
Borax is very good to sprinkle over fish to keep it fresh.
Wash, thoroughly to remove borax before preparing.
When cutting new bread or cake heat knife quite hot.
HOUSEHOLD HINTS 135
Use bath brick and vinegar to clean porcelain tub. Polish
with cloth dipped in coal oil.
Use lemon or orange peel for flavoring cakes and custards.
Do not grate the white part as it is bitter.
Stewed canned corn or tomatoes are improved by adding a
pinch of soda. It sweetens them.
Use a large cork for scouring knives with scouring brick.
An ordinary Mason jar cover makes an excellent pot scraper.
A little flour spread over the tops of cakes before they are
iced will prevent the icing from running oft the cakes.
A little flour sprinkled in the bottom of a pie tin will prevent
a berry pie from running over.
Wring chamois out of soapy water without rinsing. When
it dries it will be soft and serviceable instead of stiff.
Half a lemon dipped in salt will do all the work of oxalic
c.cid in cleaning copper boilers, brass tea-kettles, and other such
Coal oil will soften boots and shoes that have been hardened
Keep an oyster shell in your tea-kettle and it will prevent
the formation of a crust on the inside of it by attracing the stony
particles to itself.
When peeling onions hold them in a pan of cold water dur-
ing the process. This saves tears.
To revive the luster of morocco, or any other leather, apply
the white of egg with a sponge.
Use a little ammonia in r"ish water when washing glassware.
It will make it sparkle like cut glass.
Wet scorch stains in soapsuds and place in the sun. Wet
iron rust with lemon juice and salt and place in the sun. Fresh
paint on clothing can be taken off with turpentine.
To keep a cut lemon fresh, place unused portion in a small
cup of water, not covering the pulp.
Carmel Coffee 128 Cocoa 128
Chocolate 128 Juno Mate 129
Chocolate Egg-Nog 128 Fruit Punch 129
BREADS AND BREAKFAST FOODS
Biscuit, Baking Powder 113
Cotton Ball 114
English Tea 114
Olive Oil 115
Three in One 116
Bread, Boston Brown No. 1 106
Boston Brown No. 2 107
" Boston Brown No. 3 107
" Coffee 107
Corn (Steamed) 108
Corn Meal Loaf 108
Corn Meal Mush Bread .. 108
Corn Pone 108
Graham No. 1 109
Graham No. 2 109
Graham No. 3 109
Graham No. 4 109
Graham, Raised 109
Nut No. 1 110
Nut No. 2 110
Nut No. 3 Ill
Nut Brown Ill
Oatmeal No. 1 Ill
Oatmeal No. 2 112
fRoman Meal 112
Virginia Spoon 112
Gems, Bran 117
Bran Squares 117
" Rice Flour No. 1 119
" Rice Flour No. 2 120
Johnny Cake 110
Stony Brook 120
Muffins, Plain 119
Aerated Whole Wheat ..116
Cornmeal 1 17
Rye Cornmeal 120
Pancakes, Bread Cornmeal 121
Bread Crumb 121
Bread Buckwheat 121
Raised Buckwheat 123
" Cornmeal 113
" Delicious 114
" Tea 116
Yeast, Ever Ready 106
CAKES AND GINGER BREAD
Cake, Angel 92
Apple Sauce 92
Chocolate Glace 93
Chocolate Loaf 93
' Cocoa 94
Cocoa Tea 94
' Coffee 94
' Cream Sponge 94
Cup No. 1 95
Cup No. 2 95
Date No. 1 95
Date No. 2 95
Dolly Varden 96
German Apple 96
Nut No. 1 99
Nut No. 2 99
Orange Layer 99
Prize Loaf 100
Prune No. 1 100
Prune No. 2 100
Quick Tea 101
" Snow 101
" Swiss 101
" White 101
" White Layer 101
Ginger Bread 96
" Soft 97
" Hot . 97
Cream Wheat and other fine Cereals 124
Hominy, large 125
Mush, Cprnmeal 124
" Fireless Cooker Cracked
Steel-Cut Oats . . 125
COOKIES, DOUGHNUTS AND WAFERS
Bars, Fruit and Nut 89
Cheese Balls 89
" Straws 89
" Wafers 89
Cookies, Drop 83
Cookies, Fruit No. 1 S3
Fruit No. 2 83
Honey Drop 84
" Oatmeal 84
Rolled Oats No. 1
Rolled Oats No. 2
Rolled Oats No. 3
Rolled Oats No. 4
Cream Puffs 89
Doughnuts, Raised No. 1 87
No. 2 87
No. 3 88
No. 4 88
Nut No. 5 88
No. 2 90
Wafers, Cheese 88
FILLINGS AND FROSTINGS
Filling, Banana 102
Black Cake 102
Cream No. 1 103
Cream No. 2 103
Cream No. 3 103
Marshmallow Cream 104
Mocha No. 1 104
Mocha No. 1 . .104
Frosting, Brown Sugar No. 1 102
Brown Sugar No. 2 102
Gilt Edge 103
Icing, Boiled 102
Uncooked No. 1 105
Uncooked No. 2 105
Clam Chowder 9
Codfish Balls 9
Crab, Creamed 9
Fish, Creamed 10
" and Hominy 10
Finnan Haddie . 10
Oysters and Macaroni 11
" and Corn, Scalloped 13
Salmon, Baked 9
" Cutlets 11
and Spaghetti, Scalloped.. 12
Tomato Aspic 12
Sole, Fried 10
Tuna Fish Cutlets 13
" Fish Cakes 13
" -Loaf , 13
GRAVIES AND SAUCES
Gravy, Brown 40 " Tartar 41
Brown Flour 40
Sauce, Egg 40
" Mushroom . 40
White No. 1 41
White No. 2 . 41
MEAT SUBSTITUTES AND ENTREES
Apple Fritters 22
Artichokes, Fried 24
Baked Beans (Vegetarian Style) . . 14
Tomato and Eggplant 37
Tomatoes and Corn 37
H ominy 24
" Beans, Mexican 15
Banana Fritters No. 1 23
No. 2 23
Beans, Baked (Vegetarian Style) .. 14
Kidney, with Apple Fritters 15
Lima, Roast 15
Mexican Baked 15
Lima, Quickly Cooked 16
" as Filling for Tomatoes 36
Brosia Pease Meal Patties 16
Corn, and Baked Tomatoes 37
Canned, Croquettes 19
" Loaf No. 1 19
" Loaf No. 2 19
Left-over, Loaf 20
Cheese Cups 17
and Rice 18
Scalloped No. 1 17
Scalloped No. 2 17
Chili la Reinas . 18
Croquettes, Canned Corn 19
Sweet Potato 36
Dumplings, Egg with Peas (Italian) 30
with Vegetable Stew .. 38
Eggs, Creamed Poached 20
Omlet with Peas 20
Peas with, Dumplings
" with Green Summer Equash 24
Eggplant and Tomato, Baked 37
Enchiladas (A Mexican Dish) ... 22
English Scrapple 22
Fritters, Apple 22
Banana No. 1 23
Banana No. 2 23
with Protose Stew 32
" Apple with Kidnev Beans 15
Hominy, Baked 24
Loaf No. 1 24
Loaf No. 2 25
Italian Rice 33
Lentil Curry 25
" with Noodles 26
Loaf, Corn No. 1 19
Corn No. 2 19
' Hominy No. 1 24
Hominy No. 2 24
Left-Over Corn 22
' Nut No. 1 29
' Nut No. 2 29
' Peanut 30
Potato and Nut 31
" Rice Potato 33
Macaroni Croquettes 26
Sauce Soubise 27
with Mushroom Sauce.. 27
Scalloped with Onions.. 26
as Filling for Tomatoes 36
Variations in 26
Mexican Rice 34
Noodles, Fried 28
with Lentils 26
Nut and Protose Sausages 29
" Cutlets 29
" Loaf No. 1 29
" Loaf No. 2 29
" Loaf and Potato 31
Omelet, Egg with Peas 20
Onions, Scalloped with Macaroni.. 26
Patties, Bean 14
" Brosia Pease Meal 16
" Egg 21
Pancakes, Potato 31
Peanut Loaf 30
" Toast with Brown Gravy.. 30
Peas, Brosia Pease Meal Patties.. 16
Black-eyed, Dried 20
with Egg Dumplings
with Egg Omelet 20
Green, Timbales 24
Peppers, Stuffed (Hoover Style).. 35
Potato and Nut Loaf '. 31
Rice Loaf 33
Sweet, Croquettes 36
Hamburg Style . . .
and Mushrooms . .
and Nut Sausages
Stew with Fritters
' and Cheese
' and Protose
with Tomatoes, Scalloped
" with Vegetable Stew
" Lima Bean
Sauce for Banana Fritters No. 1 . .
Mushroom, with Macaroni.
Soubise with Macaroni ....
Scalloped Cheese No. 1
Cheese No. 2
Onions with Macaroni...
Rice with Tomatoes ....
Spaghetti with Tomato
Spinach with Toast
Squash, Green Summer, with Eggs
Stew, Protose with Fritters
Vegetagle with Dumplings..
Vegetable with Rice
Tamale, Corn .
Timbales. Green Pea
Peanut with Brown Gravy..
Tomato, Baked and Eggplant 37
Baked and Corn 37
New berg 37
with Scalloped Rice 34
with Spaghetti 35
Stuffed with Beans 36
Stuffed with Macaroni . . 36
Tortillas (For Enchiladas) 22
Turkish Pilaf 37
Variations in Macaroni 26
in Shredded Wheat
Vegetable Stew with Dumplings . . 38
with Rice 38
Walnut Croquettes 39
Steak . 39
Apple Crisp 76
" Baked No. 1 76
Baked No. 2 76
and Quince Sauce 76
Bananas, Baked 77
Brown Betty 77
Charlotte Russe 78
Coffee Italian Cream 78
Custard, Baked Cup 77
for Left-over Cake Dessert 79
Delight Dessert 78
Fruit Salad as Dessert . 79
Ice Cream, Peach 81
Left-Over Cake Dessert 79
Lemon Bananas 79
Lemon Cream 79
Marmalade Meringue 80
Minute Tapioca 80
Peach Cups 80
" Melba 81
Pears, Baked 77
Pineapple Fluff 81
Strawberry Shortcake 82
Dessert . 82
Pastry Dough 66
" Cases . 66
Pie Crust No. 1 66
" No. 2 . 66
Mincemeat, Vegetarian 69
Pie, Apple 69
1 Chocolate 67
' Crustless Custard 67
: Custard 68
' Eggless Pumpkin 68
' Lemon No. 1 . 68
Lemon No. 2 68
Lemon No. 3 69
Lemon No. 4 69
Mince Vegetarian 69
Squash or Pumpkin 70
PRESERVING AND CANNING
Asparagus, Canned 132
Tarn, Cranberry 150
Jelly, Apple 130
Jelly, Apple 130
' Quince 132
Marmalade, Carrot 130
Cranberry and Raisin 130
Peaches, Canned 131
Pineapple Apricot Conserve 132
Puree, Home Canned Tomato 131
String Beans, Canned 132
Pudding, Apple Tapioca 56 Fruit No. 1 59
Apricot No. 1 56 Fruit No. 2 59
Apricot No. 2 56 Ginger 59
" Black 56 " Graham . 60
Blackberry Dumpling 57
Chocolate No. 1 57
Chocolate No. 2 58
Cocoanut . 58
Ice Box 60
Instant Tapioca 60
Old Fashioned Rice 61
Cottage 58 Sponge 63
English Plum 58 Spoonful 62
Farewell 59 Sootlach (A Turkish Dish) 62
Sauce, Black Pudding 64 " Hard 65
' Caramel Pudding 64 " Plum Pudding 64
Cocoanut Pudding 58 Lemon 65
' Custard 64 " Orange 65
Egg 64 " Silver 65
Golden 65 " Strawberry 65
' Graham Pudding 60 " Vanilla 65
Just a Word about Prunes 71 " Pudding No. 2 73
Baby's Evening Meal 71 " Pudding No. 3 73
Baked Prune Dumplings 71 " Souffle 74
" Prunes 72 Setwed Prunes No. 1 74
Eden Vale Pruen Whip 72 " Prunes No. 2 74
Prune Bread 72 Steamed Prunes 74
" Layer Cake 73 Prunes 75
" Pudding No. 1 73
Salad, Alligator Pear 48 " Fruit 50
" Apple No. 1 48 " Heart of Lettuce 50
Apple No. 2 48
Celery Root 49
Cottage Cheese 49
Combination Suggestions . . 49
Pineapple No. 1 51
Pineapple No. 2 51
Pineapple No. 3 51
Stuffed Egg 51
" Cucumber 50 Tomato 52
Mayonnaise Dressing 54 French 54
Salad Dressing, Boiled 53 Fruit 54
Cooked 53 for Cabbage 54
'Cream 53 Sour Cream Dressing 55
" " Cream Slaw 54
Sandwiches, Cheese and Nut 126 "
Cheese and Pineapple.. 126
Egg and Olive 126 "
Fried Cheese 126
Nasturtium . .126
Raisin and Nut 127
Ripe Olives and
Pimento . .127
Bread Sticks 2
Brosia Meals 1
Croutons for Soup 5
Dumplings for Soup 5
Puree of Lima Beans 7
Soup, Asparagus Cream 2
Barley Cream 2
Brown Bean 3
Cream of Celery 4
Cream of Corn No. 1 4
Cream of Corn No. 2 4
Cream of Corn No. 3 5
Cream Potato 7
Cream Tomato . 5
Lentil Brosia Meal No. 1 .
Lentil Brosia Meal No. 2.
Pea Brosia Meal
Puree of Split Pea
Tomato Celery No. 1
Tomato Celery No. 2
" White Bean
Vegetarian Soup Stock
Apples, Scalloped 46
Beans, String, Spanish 47
Cabbage, Scalloped 47
Carrots, Flemish 45
Celery Root, Mashed 44
" " Creamed 44
Corn on Cob No. 1 44
' on Cob No. 2 44
( on Cob No. 3 44
' on Cob No. 4 44
' Boiled 47
Harvard Beets 45
Onions, Creamed 45
Potatoes, Brown Creamed 43
Sweet, Candied 43
Sweet and Apples, South-
ern Style 47
" Boiled, Buttered 43
" Potato Cake 46
" Potato Pie 46
Squash, Hubbard Baked No. 1 .... 42
Hubbard Baked No. 2 .... 42
" Summer Baked 42
" Summer Baked witli
" Summer Fried 42
LIST OF MANUFACTURERS OF VEGETARIAN FOOD PRODUCTS
AND STORES WHERE MEAT SUBSTITUTES MAY BE FOUND.
Battle Creek, Mich Protose, etc.
Kellogg Food Co.
Boulder, Colo Nut Products
Colorado Sanitarium Food Co.
Chicago, 111 Brosia Meals
Calumet Tea & Coffee Co., 409-411 Huron St.
Chicago, 111 Grains, etc.
Bernhalter Health Food Co., 423 N. Clark St.
Des Moines, la Nut Products
Iowa Sanitarium Food Co., 1319 Des Moines St.
Galveston, Texas Natural Brown Rice
Seaboard Rice Mfg. Co.
Katy, Texas Natural Brown Rice
J. E. Cabaniss.
Kansas City, Mo Nut Foods, Oils, Honey
C. F. Schobert, 1109 Troost Ave.
Los Angeles, Cal Figs, Dried Fruits, Nuts
Edw. W. Buehl & Co., 1909 West 21st St.
Los Angeles, Cal Dried Fruits, Grains, Nut Products
Otto Carque, 1605 Magnolia Ave.
Madison, Tenn Nutfoda
Nashville Food Factory.
Melrose, Mass Nut Products, etc.
Imperial Pure Food Co.
Newark, New Jersey Vegex
J. W. Beardsley's Sons, Frelinghusen Ave.
Philadelphia, Pa Whole Wheat Flour
H. J. Clubb, 1023 Foulkrod St.
Philadelphia, Pa Nut Foods, Oils, Ko-Nut
India Refining Co., McKean and Swanson St.
Portland, Oregon Kaola
Cocoanut Products Co., 20th and Roosevelt St.
San Francisco, Cal Vegex, Protose, Nut Products, Grains
Sanitarium Health Food Store, 1176 Market St.
Sanitarium, Napa Co., Cal Nut Products
Sanitarium Food Co.
Soho Park, N. J Nutmargarine
The Nucoa Butter Co.
San Jose, Cal Protose, Brosia Meals
House of Rest, 236 N. Sixth St.