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Full text of "Modern meatless cook book : five hundred recipes for preparing foods, with special reference to cooking without meat"

THE LIBRARY 

OF 

THE UNIVERSITY 
OF CALIFORNIA 

LOS ANGELES 



MODERN MEATLESS 

COOK BOOK 



Five Hundred Recipes for Preparing Foods, 

with Special Reference to Cooking 

Without Meat 




SAN JOSE, CAL. 

HOUSE OF REST 

236 North Sixth Street 



CONTENTS 



Chapter I. Soups 1 

Chapter TI. Fish 9 

Chapter III. Meat Substitutes and Entrees 14 

Chapter IV. Gravies and Sauces 40 

Chapter V. Vegetables 42 

Chapter VI. Salads 48 

Chapter VII. Salad Dressings 53 

Chapter VIII. Puddings 56 

Chapter IX. Pudding Sauces 64 

Chapter X. Pastry 66 

Chapter XL Pies 67 

Chapter XII. Prunes 71 

Chapter XIII. Miscellaneous Desserts 7G 

Chapter XIV. Cookies, Doughnuts and Wafers 83 

Chapter XV. Cakes and Ginger Bread 92 

Chapter XVI. Fillings and Frostings 102 

Chapter XVII. Breads and Breakfast Foods 106 

Chapter XVIII. Cereals 124 

Chapter XIX. Sandwiches 126 

Chapter XX. Beverages 128 

Chapter XXI. Preserves 130 

Chapter XXII. Household Hints 133 

PRESS OF EATON ft CO.. SAN JOSE. CAL. 




PREFACE 



T the present time, when there is such a general 
demand for meatless recipes, it seems good to 
offer to the public a Cook Book compiled from 
recipes by practical cooks who for many years 
have made a study of meatless dishes. 

For more than twenty years there has been 
an increasing tendency toward the eating of less meat, especially 
among those who have become interested in the new spiritual 
movements which lead the mind away from the materialistic view 
of life. When a change to a meatless diet is contemplated, the 
average housewife is at a loss to know what to cook. This prob- 
lem has been satisfactorily solved. Nearly one hundred recipes 
will be found under "Meat Substitutes and Entrees," the result 
of the experience of those who have for many years successfully 
maintained a meatless diet. When properly prepared, these 
dishes will fully take the place of the meat course. They will be 
found to be both appetizing and nutritious. After becoming ac- 
customed to this new diet the average person will not willingly 
return to the old. 

In one of the sanitoriums, or rest homes, which have come 
forth in the development of modern Christian healing, a practi- 
cally meatless diet has been maintained for several years. Nu- 
merous recipes were originated in the course of the work. The 
demand for these recipes from the guests at the House of Rest 
in San Jose, California, was the inspiration for a printed Cook 
Book. In developing the idea numerous sources were drawn 
upon, for the most part housewives and a number of the Cali- 
fornia Homes of Truth, in which the art of cooking without 
meat has long been practiced. 

The first idea was to publish a Cook Book to supply the de- 
mand among Truth Students, but when the country found it 
necessary to conserve the food supply and meat substitutes be- 
came a necessity at every table in the land, the plan was broad- 
ened to include not only Truth students but all who might be in- 
terested in a MODERN MEATLESS COOK BOOK. Helpful 
suggestions to housewives who wish to comply with the require- 
ments of the Conservation Committee concerning the making oi 
bread without the exclusive use of white flour have also been 
given. 

We thank the friends who have so willingly contributed 
their choicest recipes for this Cook Book. 



CHAPTER I. 

SOUPS 



BROSIA MEALS 

Brosia Meals are of three varieties. Bean Brosia, Pease 
Brosia, and Lentil Brosia. They are made by steam cooking the 
beans, pease or lentils, freeing them from hulls and grinding. 
They are rich in protein. While beefsteak contains 20.3% of 
protein, Lentil Brosia contains 25.7%, Bean Brosia 22.5%, and 
Pease Brosia 24.6%. One pound of the meal is equal to two of 
the lentils, pease or beans. Brosia Meals may be obtained from 
The House of Rest, 236 N. 6th St., San Jose, Cal. 

VEGEX 

Vegex is a pure vegetable extract having a distinctive and 
delicious flavor. It is manufactured abroad, and was brought to 
this country by a prominent vegetarian. Vegex has been analyzed 
by Professor Allyn of Westfield Board of Health; a sample is 
taken from each importation and analyzed by the United States 
Pure Food Department. Vegex is made in the form of a dark 
brown paste but contains no artificial coloring. It is put up in 
screw-top jars of convenient size and will keep practically any 
length of time. In many of the recipes in this book Vegex is 
given as a flavoring for soups, sauces, gravies and stews. May 
be obtained from local grocer. 

VEGETARIAN SOUP STOCK 

A great variety of palatable and nutritious soups may be 
made without meat by using as a foundation the water in which 
rice, macaroni, or vegetables have been cooked. The water from 
carrots, turnips and spinach is not suitable for this purpose, but 
may be used for flavoring. Much depends upon the ingenuity 
of the cook in combining left over tidbits. The seasoning of the 
soup is an important part, for a change in seasoning lends variety 
to otherwise plain soups. There are several excellent vegetable 
extracts, such as Vegex and Kitchen Bouquet. Vegex is used 
in many of the recipes in this book and is treated in a separate 



2 MODERN MEATLESS COOK BOOK 

article. Seasoning such as bay leaf, thyme, celery salt, poultry 
seasoning, and onion salt should be kept on hand. It is best, 
however, not to use more than two or three of these at one time. 
Olive oil is an addition to soups made with water, but care must 
be taken to boil it well into the soup. Brosia meals, which are 
also mentioned in a separate article, are excellent for vegetarian 
soups. 

ASPARAGUS CREAM SOUP 

1 tablespoon butter y* cup milk 

1 tablespoon flour Yolks two eggs 

4 cups asparagus water 

Melt butter and add flour. Cook a few minutes, then add 
water in which asparagus has been boiled. Mix milk with yolks 
of eggs, and add slowly to the soup. Season to taste. Serve 
with croutons. 

BARLEY SOUP 

Outside of head of celery 2 l / 2 quarts water 

4 tablespoons pearl barley 2 tablespoons butter 

1 onion Salt 

Boil the celery, barley and onion for several hours. Rub 
through coarse strainer and put in the other ingredients. Also 
add gravy left from string beans or other vegetables. 

BREAD STICKS 

Cut slices of stale bread into sticks and toast. Serve with 
soup. 

BARLEY CREAM SOUP 

4 tablespoons pearl barley 1 onion 

\Y2 quarts water 1 tablespoon flour 

1 quart celery water ^2 teaspoon Vegex 

1 cup cream 2 tablespoons butter 

1 cup milk Salt 

Boil barley and onion for several hours in the water, rub 
through coarse strainer. Add the celery water, milk, Vegex, but- 
ter and salt. Thicken with the flour and put in cream. When 
celery is cooked as a vegetable save the water or if preferred 
celery may be boiled with the barley and onion. 



SOUPS 3 

WHITE BEAN SOUP 

1^ cups white beans (uncooked) 2 tablespoons butter 

2^ quarts water 1 tablespoon scraped onion 

1 gill cream Salt 

Soak beans overnight, parboil, then cook for several hours 
in one quart and half of water. Season with salt, butter and 
onion. Add another quart of water, cook until it begins to thick- 
en, add cream and serve. 

BROWN BEAN SOUP 

2 cups cooked brown beans 1 head celery (outside stalks) 
1 onion 1 tablespoon olive oil 

1 turnip 1 tablespoon butter 

1 carrot Salt 

3 tomatoes 

Cut vegetables into small pieces, add beans and one and one- 
half quarts water. Boil and rub through strainer. Add about 
one quart water in which dinner vegetables have been boiled. 
Put in other ingredients and serve. 

LIMA BEAN SOUP 

1 cup cold rice 1 quart or more milk 

1 quart cold Lima beans 1 tablespoon butter 

Salt to taste 
Put beans and rice through colander and add butter, milk 

and seasoning. Let simmer fifteen or twenty minutes, bring to 

a boil and serve. 

BEAN SOUP 

1 quart cold beans 1 quart milk 

1 can tomato soup Butter, salt 

Put the beans through the colander and mix with the tomato 
soup. Bring to a boil and pour in the milk, let simmer a few 
minutes and serve. 



MODERN MEATLESS COOK BOOK 



CELERY SOUP 

\ l / 2 quarts celery water 1 cup cracker crumbs 

5 potatoes 1 cup chopped celery 

1 onion (cooked) 

1 quart milk 3 tablespoons butter 

Salt and celery salt 

Cut into small pieces the stalks of two heads of celery and 
boil. Reserve enough of the celery to serve with cream gravy 
as a vegetable. Chop remainder of celery, put back into kettle, 
add potatoes, onions, cut into small pieces. Boil and rub through 
coarse strainer. Add other ingredients, season and serve. 

CREAM OF CELERY SOUP 

3 cups celery 3 level tablespoons butter 

2 cups boiling water 3 level tablespoons flour 

3 cups milk Salt 
l /2 .onion 

Cut celery in one half inch pieces, cook in boiling water un- 
til soft, rub through strainer. Place milk in double boiler with 
onion and bring to boiling point. Melt butter, add flour and stir 
into this the hot milk after removing the onion, cook five min- 
utes, add celery water and salt. Serve with croutons. 

CREAM OF CORN SOUP NO. 1 

1 can corn 3 level tablespoons butter 

1 cup boiling water 3 level tablespoons flour 

1 quart milk 1 teaspoon salt 

1 slice onion 

Chop corn, add water, boil fifteen minutes, rub through 
colander. Bring milk and onion to boiling point in double boil- 
er. Melt butter, add flour and boiling milk from which onion has 
been removed, cook five minutes, add salt, combine with corn 
mixture and cook five minutes longer. 

CREAM OF CORN SOUP NO. 2 

1 quart canned corn 2 tablespoons butter 

4 cups milk 1 tablespoon flour 

2 level tablespoons grated Salt 
cheese 

Pour milk over corn and bring to a boil. Remove from fire, 
strain, but do not mash through strainer. Blend butter and flour, 
stir into soup. Bring to boiling point, add cheese and salt. 

Corn should not be mashed and may be used for fritters. 



SOUPS 5 

CREAM OF CORN SOUP NO. 3 

1 can corn 3 tablespoons butter 

1 quart milk 2 tablespoons flour 

1 tablespoon chopped onion Yolks of 2 eggs 

Salt and pepper 

Put the corn in a kettle with the milk, place in cooker for 
two hours or more. Fry the chopped onion in butter, add the 
flour and stir till it is a smooth paste. Add this to the corn and 
milk and cook ten minutes, stirring constantly. Season with 
salt, pepper and paprika. Put in double boiler to keep hot, and 
just before serving add the yolks of eggs, well beaten. 

CREAM TOMATO SOUP 

1 can tomatoes 2 tablespoons butter 

1 onion 1 tablespoon flour 

1 quart milk Salt, pinch of soda 

Stew the tomatoes and sliced onion together fifteen minutes 
and strain. Stir a tablespoon of flour into a little water and add 
to tomato and season with salt. H'ave the milk boiling, add a 
little soda to the tomatoes and then stir in the boiling milk and 
serve. Should not be allowed to boil after milk and tomatoes 
are put together. 

CROUTONS FOR SOUP 

Cut bread into inch cubes and toast in a moderate oven, or 
fry in oil or butter. 

DUMPLINGS FOR SOUP 

3 tablespoons butter 5 soda crackers 

3 eggs 

Cream butter and eggs, add cracker crumbs and mix well. 
Let stand one hour, drop into boiling water or soup. Cover 
closely and boil fifteen minutes. 

GREEN PEA SOUP 

1 can green peas 1 slice onion (if desired) 

2 cups water 2 tablespoons flour 
2 cups milk 2 tablespoons butter 
1 teaspoon salt 

Drain peas from liquor and cook in water fifteen minutes, 
rub through strainer. Bring milk and onion to boiling point. 
Melt butter, add flour and boiling milk from which onion has 
been removed, boil five minutes and add to pea mixture and 
season. 



6 MODERN MEATLESS COOK BOOK 

LENTIL BROSIA MEAL SOUP NO. 1 

2 large tomatoes 3 rounded tablespoons Lentil 
YZ onion Brosia Meal 

2 tablespoons olive oil Y* cup cold water 

2 quarts vegetable stock. 2 tablespoons butter 

Salt 

Fry tomatoes and onion in oil, add vegetable stock water 
saved from vegetables, mix Lentil Brosia with cold water, add 
and boil one half hour. Vegex may be added if desired. 

LENTIL BROSIA MEAL SOUP NO. 2 

3 tomatoes 2 tablespoons olive oil 

1 turnip 1 tablespoon butter 

2 carrots 2 tablespoons Brosia Lentil 

1 onion Meal 

2 tablespoons rice Y* teaspoon Vegex 
2 or 3 sprigs of parsley Salt and celery salt 

Cut vegetables into small pieces, add rice and boil in one 
and one-half quarts water. Strain and add one and one-half 
quarts water which has been drained from dinner vegetables, 
rice or macaroni. Put in other ingredients and boil one-half 
hour in order to thoroughly cook lentil meal. Wet lentil meal 
in cold water before putting into soup. 

MOCK TURTLE SOUP 

To a can of Campbell 's Mock Turtle Soup, add two cups of 
cream and one cup of milk. Season with salt and pepper. 

OATMEAL SOUP 

Y* CU P oatmeal 1 onion 

1 head celery (outside 2 tablespoons oil 

stalks) Yz teaspoon Vegex 

Y-Z cup tomato pulp 2 tablespoons butter 

1 carrot Salt 
1 turnip 

Cut the vegetables into small pieces, add oatmeal and boil 
for two or three hours in about two quarts of water. Rub through 
coarse strainer, then through a finer one if desired. Add other 
ingredients, more water if needed, season and serve. 



SOUPS 7 

CREAM POTATO SOUP 

2 quarts of water 1 pint of sweet milk 

5 medium-sized potatoes Yolks of 2 eggs 

4 medium sized onions Butter the size of an egg 

2 tablespoons flour 

Put the water into a kettle, pare wash and slice potatoes, 
chop onions ; put into the kettle of water and boil until tender ; 
then put through colander. Add more milk if needed ; beat the 
yolks light and add to the milk, with the flour previously rubbed 
to a smooth paste with a little cold milk. Stir this into boiling 
soup. Butter, pepper and salt to taste. 

POTATO SOUP 

3 carrots Lump of butter 
3 big onions Pepper 

6 potatoes Salt 
1 pint boiling milk 

Boil vegetables in three pints of water. When soft, mash 
through colander until you have enough to make as thick as 
cream, then add a good lump of butter, pepper and salt to taste ; 
add one pint of boiling milk or more and serve at once. A little 
cream adds much. 



PEA BROSIA MEAL SOUP 

1 quart hot milk 1 quart water 

Y-2. onion l / 2 cup pease meal 

2 tablespoons butter Salt 

Slice onion very thin and cook lightly in butter. Stir all the 
time and do not brown, when light yellow in color add water, 
salt and pease meal wet in cold water. Beat in and stir cooking 
twelve minutes. Add hot milk, let come to a boil and serve. 

PUREE OF LIMA BEANS 

Wash carefully 1 pound of lima beans, cover well with boil- 
ing water, keep kettle covered and cook for two hours, then slip 
the skins off the beans, return to fire and cook about twenty min- 
utes. Add to this smooth paste two cups of white sauce. Should 
the soup be too thick add milk or a little cream. Use White Sauce 
No. 2. 



g MODERN MEATLESS COOK BOOK 

PUREE OF SPLIT PEA SOUP 

Soak 1 cup of peas overnight. In the morning put on to 
boil, adding small onion cut fine. Let boil about two hours. 
Strain through potato ricer. Add one cup cream or rich milk, 
salt and pepper. Heat and serve. 

SOUBISE SOUP 

Combine white sauce, onion and macaroni, add one and out 
half cups water in which onions were boiled, and enough milk 
to make six cups. Heat in double-boiler and rub through a 
sieve. Season with salt and pepper and reheat. Garnish with 
thin rings of cooked macaroni. 

TOMATO CELERY SOUP NO. 1 

1 head celery 2 quarts canned tomatoes 

3 or 4 small onions Bay leaf, salt, pepper 

Cut stalks and leaves of celery fine, add onions cut into small 
pieces, cover with water and let come to a boil. Place in fireless 
cooker overnight. When ready to serve, strain the tomatoes into 
the soup, season with salt, pepper, bay-leaf and butter, bring to 
a boil and serve. 

TOMATO CELERY SOUP NO. 2 

1 can tomatoes 1 slice onion 

1 quart water 2 tablespoons rice 

1 small head celery V 2 teaspoon salt 

2 tablespoons butter 

Wash the celery and cut into inch pieces and cook until ten- 
der with the tomatoes, onion and water, then strain through a 
colander, return to the stove, add rice and cook slowly until rice 
is soft. Add butter. 

VEGETABLE SOUP 

Yz cup turnips 1 large tomato 

Yz cup carrots 2 tablespoons butter 

YZ onion 1 tablespoon olive oil 

1 cup celery 1 teaspoon chopped parsley 

1 cup potatoes 1 quart water 

1 cup bean stock- 
Put the vegetables through a meat grinder, using the coarse 

knife. Add the water, salt and olive oil and boil fifteen minutes 

on top of the stove, then place in the fireless cooker for an hour. 

Fifteen minutes before serving remove from cooker, add bean 

stock, butter and parsley. 



CHAPTER II. 

FISH 



BAKED SALMON 

2 pounds fish 2 tablespoons butter 

1 cup tomato catsup 1 teaspoon Worcestershire 

1 small carrot Sauce 

Wash fish, salt and flour well, put into deep baking dish, 
place butter on top, add carrots chopped fine, over this pour cat- 
sup and Worcestershire Sauce. Bake one hour, baste often. 
Serve in same dish in which it is baked. 

CLAM CHOWDER 

3 medium-sized potatoes 3 small cans clams 
1 small onion 1 quart milk 

1 pint water 2 tablespoons butter 

4 soda crackers Salt 

Boil potatoes cut into cubes, and onion sliced fine, in one 
pint of water. Add liquor from clams, also milk and butter. 
Five minutes before serving add clams and season to taste. Add 
crackers crushed fine. For variety, this chowder can be made 
without milk by adding a little celery and carrot chopped fine. 

CODFISH BALLS 

2 cups potatoes 1 egg 

1 cup salted codfish 

Cut potatoes into small pieces. Shred codfish. Boil togeth- 
er until potatoes are soft. Drain and mash. Add egg and drop 
from spoon into hot crisco. Turn carefully with a fork. Do 
not flatten balls. Fish should not be freshened. If mixture is 
too soft add a spoonful of flour. 

CREAMED CRAB 

\y 2 pints milk 1 can crab meat or fresh 

2 heaping tablespoons flour crab 

Heat milk in double boiler, add butter, salt and thicken with 



10 MODERN MEATLESS COOK BOOK 

flour. When thickened, add crab minced and cook a few min- 
utes. Serve on crackers, which have been heated in oven, rich 
biscuit in halves, or in pastry shells. 

CREAMED FISH 

1 pint cold fish, minced 2 eggs 

1 pint milk 1 tablespoon butter 

3 tablespoons flour Salt, pepper 

Place minced cold fish in baking-dish and pour cream over 

it and bake fifteen minutes. Make cream as follows: Thicken 

milk with flour previously mixed with cold water, add pepper. 

salt and butter. Heat and pour over minced cold fish. Garnish 

with hard-boiled eggs sliced. 

FRIED SOLE 

Wash thoroughly and dry with a cloth. Flour well and dip 
in egg slightly beaten. Fry in plenty of crisco. Place on platter 
garnished with parsley. Serve with Tartar Sauce. 

FINNAN HADDIE 

Wash well, put flesh side down in baking pan, cover with 
cold water and bring to a simmer. Drain, rinse with cold milk 
and bake half hour. Five minutes before taking up, dot with 
butter and sprinkle with pepper and leave in oven until butter 
melts. 

HOMINY AND FISH 

Layer of cooked hominy, layer of cooked fish until baking 
dish of desired size is full. Cover with White Sauce No. 1, 
sprinkle with bread crumbs which have been fried in butter, and 
bake one-half hour in moderate oven. Ground peanuts are a 
nice addition to this dish. 



KEDGEREE 

2 cups cooked fish, and kind 4 tablespoons butter 
1 cup cooked rice 54 teaspoon pepper 

1 teaspoon salt 2 hard boiled eggs 

Melt butter, add the flaked fish, then the other ingredients 
and stir over stove until hot. If too dry add a little milk. 



FISH 11 

OLIVETTES 

1 pint ripe olives 1 heaping teaspoon flour 

1 small can oysters Butter 

1 cup milk Salt, pepper 

Put butter into sauce-pan, when melted, mix in flour, add 
milk, olives and liquor from oysters ; boil a few minutes ; add 
salt, pepper and oysters. Serve on toast. 

OYSTERS AND MACARONI 

1 pint oysters ]/ 4 cup butter 

24 cup macaroni broken l / 2 cup dried bread crumbs 

into inch pieces l / 2 teaspoon salt 

% cup grated American y 3 teaspoon paprika 

cheese 

Cook macaroni until tender. Scald the oysters. Put layer 
about of oysters, macaroni, cheese and bread crumbs into but- 
tered baking pan. Season each layer. Pour over all oyster liquor. 
Bake thirty minutes in moderate oven. 

SALMON CUTLETS 

2 tablespoons butter, level 1 teaspoon lemon juice 
YZ cup flour \y&, cups cooked salmon 

1 cup cold water salted Cracker crumbs 

Melt butter in saucepan, add flour, rub smooth with spoon, 
add cold water, stir constantly to prevent lumping. Remove 
from fire, add lemon juice and salmon. Have ready a platter of 
rolled cracker crumbs ; drop spoonfuls of mixture on these, shap- 
ing with the spoon into cutlets. Sprinkle with crumbs and with 
pancake turner, put in buttered skillet and fry brown. 

SALMON LOAF 

2 pound cans salmon Y* teaspoon salt, level 
2 cups bread crumbs Juice of ^ lemon 

2 teaspoons baking powder, Parsley 
level Pepper 

3 eggs 

Flake salmon, add dry ingredients previously mixed, then 
slightly beaten egs and lemon juice. Wrap in a greased cheese- 
cloth and steam forty-five minutes. 



12 MODERN MEATLESS COOK BOOK 

SALMON TOMATO ASPIC 

2 pounds salmon Mayonnaise dressing 

1 can tomatoes Lettuce 

1 package Knox gelatine Little parsley, onion, bay 

1 cucumber leaf, whole cloves, lemon 

Boil salmon twenty minutes in enough water to cover, first 
seasoning water with salt, onion, one bay leaf, few cloves, pep- 
per, slice of lemon, parsley and little sugar. Let get cold in this 
water. To a can of tomatoes add onion, bay leaf, cloves, pep- 
per, salt and little sugar. Boil twenty minutes. Soak gelatine 
in cup cold water for twenty minutes. Strain tomatoes, add 
gelatine and pour into mold to jelly. 

Place salmon and jelly on same platter. Garnish with let- 
tuce, sliced cucumber and sprigs of curly parsley. Serve with 
Mayonnaise dressing. 

SCALLOPED SALMON AND SPAGHETTI 

Y Z cup spaghetti 1 tablespoon lemon juice 

1 can salmon Salt, pepper 

1 cup thin white sauce 

Break spaghetti into short pieces, cover with boiling salted 
water and boil until tender. Free salmon from bones and skin. 
Place in buttered baking dish, layer about. Pour over all a cup 
of thin Cream Sauce, No. 1, to which add a little lemon juice. 
Cover with buttered bread crumbs and bake twenty minutes in 
moderate oven. 

SCALLOPED OYSTERS 

1 quart fresh oysters 2 eggs 

1 quart milk Salt, pepper 

1 pound coarse cracker Butter 

crumbs 

Place in buttered baking dish layer about with cracker 
crumbs and oysters, seasoning each layer with salt, pepper and 
butter. Finish with fine cracker crumbs, pour over rich milk 
until it can be seen in dish. Bake in moderate oven. 



FISH 13 

SCALLOPED CORN AND OYSTERS 

2 cans corn 6 soda crackers 

1 can oysters Butter, salt, pepper 

1 pint milk 

Put in a baking dish layer about of corn, oysters and crack- 
ers. Season each layer with salt, butter and pepper. Moisten 
each layer with milk and oyster liquor. Bake in moderate oven 
for one-half hour. 

TUNA FISH CUTLETS 

Make like Salmon Cutlets using one small can of tuna in- 
stead of salmon. 

TUNA FISH CAKES 

1 small can tuna fish 1 tablespoon melted butter 

2 cups hot mashed potatoes >4 teaspoon salt 
1 egg 

Season the potatoes with the butter and salt, add the minced 
fish and egg unbeaten. Mix well and form into round cakes and 
fry. Codfish or salmon may be used in place of the tuna. 

TUNA LOAF 

1 can tuna 1 cup milk 

2 cups cracker crumbs Juice 1 lemon 
2 eggs Butter 

Beat eggs, add milk, tuna, crumbs, seasoning and lemon last. 
Bake twenty minutes. Serve with Egg Sauce No. 1. 



CHAPTER HI. 

MEAT SUBSTITUTES 

and 

ENTREES 



BAKED BEANS (VEGETABIAN STYLE) 

2 cups small white beans y 2 teaspoon ground mustard 

1 teaspoon soda y 2 teaspoon white pepper 

1 level tablespoon salt 3 tablespoons olive oil 

1 scant tablespoon molasses 3 level tablespoons butter 

1 teaspoon sugar Water 

Pick over beans, cover with cold water and soak over-night. 
In morning drain, cover with fresh water, heat slowly and sim- 
mer about an hour or until skins will burst when exposed to cool 
air. Add soda, let foam for five minutes, drain off the water. 
Mix dry ingredients, add to this two cups of hot water, the mo- 
lasses, oil and butter. Place beans in bean pot or pan for bak- 
ing, add mixture and enough more boiling water to cover well. 
Bake in moderate oven from three to six hours. Remove cover 
the last hour so they may brown. Add water occasionally if 
needed. 

BEAN PATTIES 

2 cups cooked beans 2 teaspoons lemon juice 
V/2 cups cooked rice V 2 cup tomato 

\ l / 2 cups dry bread crumbs Onion salt, or scraped onion. 

1 tablespoon oil salt, etc. 

Mix, form into patties or croquettes, fry in skillet in deep 
fat. Serve with or without Tomato Sauce. (Makes about 12 
patties.) 



MEAT SUBSTITUTES AND ENTREES 15 

BEAN ROAST 

2 tablespoons butter 1 cup cooked white beans 
Yz onion 1 cup chopped walnuts 
2^2 cups broken bread Water 

1 teaspoon sweet marjoram Salt, pepper 

1 teaspoon parsley, chopped 

Mince onion, fry in butter, mix with bread previously mois- 
tened with water or the bean gravy, add other ingredients. This 
should be the consistency of poultry dressing. Shape as for veal 
loaf, bake thirty minutes. Serve with brown gravy or tomato 
sauce. 

KIDNEY BEANS WITH APPLE FRITTERS 

3 cup beana 1 small carrot, sliced 
1 pint tomatoes 4 tablespoons oil 

1 small onion Salt, other seasoning to taste 

Wash beans thoroughly, soak for two hours and pour off 
water, add other ingredients, cover with water and let simmer 
all day, or cook in fireless cooker all night. Serve on platter, 
garnish with Apple Fritters, recipe on page 22. 

LIMA BEAN ROAST 

1/^2 cups lima bean pulp 1 tablespoon olive oil 

\ l /2 cups bread crumbs 1 tablespoon butter 

1 cup chopped walnuts Salt, pepper, onion salt, sage 
(or part peanuts) Milk to moisten 

2 eggs 

Mix and bake in oblong tin one hour. Turn out on plat- 
ter, pour over it Tomato Sauce or gravy. 



MEXICAN BAKED BEANS 

1 pint red kidney beans 1 level teaspoon paprika 

2 large tomatoes 2 tablespoons molasses 
1 large onion Butter or olive oil 

1 large green pepper Salt 

Soak beans all night, add fresh water, parboil. Mince to- 
matoes, onion, pepper, add these with other ingredients, cover 
and bake for several hours. 



16 MODERN MEATLESS COOK BOOK 

QUICKLY COOKED LIMA BEANS 

ly* cups water per 1 cup 1 onion 

of beans 2 tablespoons butter 

1 carrot Salt and pepper 

Lima beans are cooked as follows in forty-five minutes: 
Cook the beans in boiling water for ten minutes, drain and 
rub off skins, add carrot, onion and water in proportion to two 
and a half cups water to one cup beans. Season generously with 
butter, salt and pepper. Keep closely covered. Cook over mild 
fire> for after removing skins beans will go to pieces easily. 

BROSIA PEASE MEAL PATTIES 

y 2 cup pease meal }/} teaspoon paprika 

Y-Z cup flour y 2 teaspoon poultry seasoning 

1 cup milk l /4 teaspoon onion salt 

1 cup( water l / 2 cup chopped walnuts 

2 tablespoons butter 1 cup cornmeal bread crumbs 
1 teaspoon salt 1 egg 

1 teaspoon Vegex 

Melt butter in double boiler, add flour, stir smooth, add hot 
liquid and seasonings, then gradually the pease meal, stirring lo 
prevent lumping. Cook fifteen minutes. Remove from fire, 
add crumbs, nuts and egg, form into patties, cover with cracker 
crumbs and fry in a few spoonfuls of crisco until brown. Garnish 
platter with Tomato Sauce and parsley. 

CHEESE SOUFFLE 

4 level tablespoons flour y 2 Ib. eastern cheese 

y 2 cup cold milk 2 eggs 

Y-Z cup hot milk y 2 teaspoon salt 

4 tablespoons soft bread Pepper 
crumbs 

Mix flour and cold milk, add hot milk and cheese cut in 
small pieces and cook, stirring constantly. When thick and 
smooth, add yolks of eggs, crumbs and seasoning. Fold in well 
beaten whites. Bake in buttered dish one-half hour and serve 
at once. 



MEAT SUBSTITUTES AND ENTREES 17 

CHEESE TOAST 

1 cup eastern cheese Salt 
3 tablespoons butter Eggs 

2 tablespoons flour 

Melt butter in saucepan, stir in flour, chopped cheese, add 
enough milk to make the consistency of thick cream. Salt to 
taste. Serve on buttered toast with half of a hard-boiled egg 
in center of each slice. 

CHEESE CUPS 

Use recipe for Cheese Toast, add chopped olives if desired, 
and serve in Pastry Cases with half a hard-boiled egg in center. 
Cases may also be made from mashed potatoes rolled in shape 
of a ball, hollowed to form a cup, browned lightly in the oven. 

CHEESE PUFF 

3 level tablespoons flour 4 eggs 

2 level tablespoons butter Dash of cayenne 

YZ pint milk Salt 

YZ pound grated cheese 

Rub butter and flour together in saucepan, add milk and 
stir over fire until smooth, add quickly the grated cheese. Take 
from the fire, drop in yolks of eggs, salt and cayenne, mix thor- 
oughly, fold in the well beaten whites, turn into a casserole or 
baking dish, and bake in quick oven twenty minutes or until 
done. Serve at once. 

SCALLOPED CHEESE NO. 1 

6 or 8 slices buttered bread 4 eggs 
1^2 cups grated cheese 2 or 3 cups milk 

(Vary according to Pepper, salt, paprika 

strength of cheese) 

Alternate layers of bread and cheese until dish is filled, sea- 
soning each layer. Then beat eggs add milk and pour over top 
of dish. Bake in medium oven half an hour. Serves nine. 

SCALLOPED CHEESE NO. 2 

]/2 loaf stale white bread 1 pint milk 

1 cup cheese y^ teaspoon salt 

2 eggs Butter, paprika 

Place in a buttered baking dish, layer about, buttered bread 



18 MODERN MEATLESS COOK BOOK 

cut in squares, and cheese cut in thin slices. Season each layer. 
Pour over all milk mixed with beaten eggs. Bake in moderate 
oven half an hour. One pound of cheese is equal to two pounds 
of meat. 

CHEESE AND BICE. 

2 heaping tablespoons but- \ l / 2 cups milk 

ter and crisco 1 cup grated cheese 

1 heaping tablespoon corn- 3 cups cooked rice 
starch Salt 

Blend over fire butter and crisco with cornstarch. When 
hot, but not brown, add milk, cheese, salt and pour over hot rice. 
Bake in moderate oven twenty minutes. 

CHEESE ROLLS 

Cream a small amount of butter and eastern cheese more 
cheese than butter, say a good tablespoon, season with paprika 
and a few drops of Worchester Sauce. Spread on thin slices of 
Pullman bread. Remove crusts and roll. Bake a rich brokn. 
This makes a good supper dish. 

CHILI LA REINAS 

(Queen of the Chilis) 

6 long Chili peppers 2 eggs 

l / 2 pound New York cream 4 medium-sized tomatoes 

cheese (a cheese that will 1 tablespoon Worcestershire 

melt) Sauce 

2 small green onions 1 teaspoon lemon juice 
(Dry onion can be used) Salt, paprika, flour 

Y$ small garlic clove 

Test peppers before using to be sure they are mild. Scorch 
them black by laying directly in flame of the gas stove but do 
not burn the inside. Turn continually. Treat tomatoes the same 
but use more care to prevent burning. Throw both tomatoes and 
peppers into cold water until cool, and remove to drain board. 
Pare the scorched outside from peppers with a small sharp knife, 
and cut off stem and remove the seeds and wash the inside. 

Chop the cheese into coarse crumbs, and the onions and gar- 
lic extra fine. Mix cheese, garlic, onions, and pour Worcester- 
shire sauce, olive oil, lemon juice and paprika over mixture, stir 



MEAT SUBSTITUTES AND ENTREES 19 

in thoroughly. Stuff the peppers with the above mixture. Close 
opening in peppers with two toot-picks at right angles. 

Make batter by beating the whites and yolks of eggs sep- 
arately, mixing them and beating in one tablesponful of flour to 
make batter, salt to taste. Roll the peppers in this batter and 
fry in a covered pan for about three minutes on each side. 

Tomato Sauce 

Rub off scorched outside of tomatoes, and stew in a fry- 
ing-pan with about one-fourth inch of water till thoroughly 
cooked down, then strain through a fine sieve. Mix the remain- 
ing batter with the tomato sauce and fry in same frying-pan in 
which tomatoes were fried, for about three minutes. Salt to 
taste. Place peppers on a dish, pour sauce over them and serve. 

CANNED CORN CROQUETTES 

1/^2 cups canned corn ^ small onion grated 

1 egg, beaten 1% cups ground bread and 

% cup milk cracker crumbs 

1 tablespoon butter, melted 1 teaspoon salt 

1 piece celery, grated % teaspoon pepper 

Juice l /2 small lemon 

Mix ingredients in order given ; shape into cylinders or 
balls, roll in extra dry bread crumbs, then dip in egg slightly 
beaten and diluted with two tablespoons of water, then in crumbs 
again. Let stand for an hour and fry in deep fat hot enough to 
brown a bit of bread in forty seconds. 

CORN LOAF NO. 1 

l / 2 dozen ears corn 1 tablespoon flour 

3 eggs Salt 

1 cup milk 

Scrape corn from cob, mix with flour, add beaten yolks 
mixed with milk, and lastly well beaten whites. Bake in mod- 
erate oven. 

CORN LOAF NO. 2 

5 ears corn 1 teaspoon salt 

1 egg 34 cup chopped pimento 

1 cup milk Paprika 

Cut corn from cob, add beaten egg, milk, salt, paprika and 

pimento. Mix thoroughly, put into buttered casserole. Bake in 

a moderate oven about thirty minutes. 



2n MODERN MEATLESS COOK BOOK 

LEFT-OVER CORN LOAF 

\}/2 cups left-over corn loaf 2 eggs 
1 cup salad macaroni 3 tablespoons grated cheese 

?4 cup tomato sauce Bread crumbs 

Cook macaroni, add salt tomato sauce and cheese. When 
cool, mix with corn loaf, add one well beaten egg, paprika. Shape 
into balls. Dip balls into bread crumbs, then egg (one egg beat- 
en with two tablespoons milk) and bread crumbs again. This 
forms crust so that balls will not soak fat. Fry in deep fat, very 
hot. Serve with or without sauce. 

CORN TAMAT.F. 

1 quart corn y 2 cup cornmeal 

y 2 quart tomatoes 2 tablespoons butter 

2 egg 1 cup stuffed olives 
l /2 cup milk 1 teaspoon salt 

Mix and bake one hour. Can be baked in ramekin dishes. 

DRIED BLACK-EYED PEAS 

Wash two cupfuls of peas, put into sauce-pan, cover with 
cold water. Cook for thirty minutes, add salt, two tablespoons 
crisco, two of olive oil, then cook for an hour and half. These 
peas resemble pink shell beans, and are more nutritious than 
common peas. 

CREAMED POACHED EGGS 

Place eggs in pan, and pour enough boiling water over 
them so eggs will be about two inches under water. Remove 
from fire, let stand from seven to ten minutes. 



4 eggs 2 cups cooked peas 

2 tablespoons milk Salt 

2 tablespoons butter 

Beat the yolks and whites separately. Add milk to yolks, 
season, fold in the stiffly beaten whites. Fry slowly in butter. 
When brown turn one half over the other. Serve on platter sur- 
rounded with peas, which have been seasoned and slightly thick- 
ened. Serves five. 



MEAT SUBSTITUTES AND ENTREES 21 

BAKED OMELET 

4 eggs Butter 

1 cup milk Salt 

2 heaping tablespoons flour 

Heat milk, stir in flour smoothed in a little cold milk, cook 
a. few minutes. Mix in beaten yolks of eggs, remove from fire, 
then fold in well beaten whites and pour into buttered baking 
dish. Bake about twenty minutes. 

TOMATO OMELET 

5 tomatoes 1 tablespoon butter or olive 

2 onions oil 

1 clove garlic (if desired) Salt, pepper 

4 or 5 eggs 

Peel tomatoes, cut fine, add onions minced, garlic, butter or 
olive oil, salt and pepper. Cover tight, let simmer until tender. 
Drain off most of water. Beat eggs, stir into tomatoes until 
done. Serve hot. 

EGG CUTLETS 

3 tablespoons butter, level J4 tablespoon salt 
l /3 cup flour 6 hard-boiled eggs 

1 cup milk Cracker crumbs 

Melt butter in saucepan, add flour, milk and salt. Cook 
thoroughly about ten minutes. Remove from fire, add the hard- 
boiled eggs, cut rather coarse. Form into cutlets, cover with 
cracker crumbs and fry brown. Will serve six. 

EGG PUFFS 

Separate yolks and whites of eggs, keeping yolks whole. 
Sprinkle salt and pepper over yolks. Add pinch of salt to whites, 
beat until stiff. Drop whites from teaspoon on hot buttered 
griddle ; lay a yolk on each spoonful of white and cover each 
with another spoonful of white. Turn quickly to brown on oth- 
er side. Serve immediately. 

EGG PATTIES 

4 eggs hard boiled 1J/2 tablespoons flour 

2 tablespoons butter l / 2 cup milk 

Make sauce by stirring into hot milk, butter and flour 
creamed. Season. Cook thoroughly. While still hot put in 
chopped whites of eggs. "While hot lay on a platter in little pat- 



22 MODERN MEATLESS COOK BOOK 

ties. Place half yolk of egg on each pattie. When cold and 
about to fry dip in egg batter, then in bread or cracker crumbs. 

ENGLISH SCRAPPLE 

1 quart broken dry bread 1 teaspoon salt 

1 quart cold water 5 eggs 

Break dry toast, French bread or slices of other bread into 
small pieces. Let stand in salted water over night. In the morn- 
ing squeeze the bread quite dry, mix with eggs slightly beaten, 
and fry in oil or butter. Serve on a platter garnished with pars- 
ley. 

ENCHILADAS (A Mexican Dish) 

1 pound Chile peppers Olives 

1 pound eastern cheese Thyme 

Y* clove garlic Salt 

Enchilada Sauce 

Remove seeds from peppers, boil until tender, put through 
colander. Add garlic previously roasted, season to taste with 
thyme and salt. Heat fat very hot and fry sauce about five 
minutes. 

Tortillas for same 

3 cups flour Milk 

1 tablespoon crisco Salt 

Blend flour and crisco, add enough milk to make batter and 
fry same as pancakes. Grate cheese, mince olives. Spread tor- 
tillas out flat, pour three tablespoons Enchilada Sauce over each 
one, sprinkle with cheese and olives, roll up, place in flat pan, 
pour sauce and cheese over them and put in oven until hot. 

APPLE FRITTERS 

2 cups flour 1 egg 

2 teaspoons baking powder Butter size of egg 

34 teaspon salt Milk to make soft dough 

2 cups apple sauce 

Sift dry ingredients together, rub in butter, add egg mixed 
with milk enough to make soft dough for rolling. Roll thin, cut 
with large biscuit cutter, moisten with milk the edges of half the 
number cut, and place in the center a spoonful of apple sauce. 
Cover with the remaining dough biscuits and press edges to- 
gether with a fork. Fry in deep fat. These may be served with 
first course or as a dessert with pudding sauce. 



MEAT SUBSTITUTES AND ENTREES 23 

BANANA FRITTERS NO. 1 

3 bananas 1 egg 

1 teaspoon baking powder Salt 

3 tablespoons flour Milk 

Cut bananas in halves lengthwise, divide these slices in mid- 
dle lay on plate, sprinkle with sugar and leave five minutes. Dip 
in batter, fry in deep fat. Place on platter and pour over them 
the following sauce: 

Sauce 

1 cup sugar y 2 cup water 

1 tablespoon butter Juice of 1 lemon 

Boil all together for ten or fifteen minutes. 

BANANA FRITTERS NO. 2 

1 cup flour ]/ 2 cup or more of milk 

Yt teaspoon salt 2 eggs 

1 rounded teaspoon baking 3 bananas 

powder Crisco 

\Yz tablespoons sugar 

Mix flour, salt, sugar, milk, add eggs well beaten, then 
sliced bananas. Drop a tablespoonful at a time in deep hot crisco. 

RICE FRITTERS 

1 cup boiled rice 1 teaspoon baking powder 
YZ pint milk Flour to make stiff batter 

2 or 3 eggs 

Mix ingredients together and fry in small cakes. 
Hominy may be prepared same way. 

STRAWBERRY FRITTERS 

2 eggs Yz cup cold water 

1 teaspoon salt 1 teaspoon baking powder 

1 tablespoon sugar 1 cup flour 

2 teaspoons oil 1 cup strawberries 

Cut strawberries into quarters and let drain ten minutes. 
Beat yolks and whites of eggs separately. Add salt, sugar, oil, 
and water to yolks. Sift baking powder and flour, then add 
giadually to mixture. Add strawberries and fold in the whipped 
egg whites just before cooking. Fry by spoonfuls in deep crisco. 
Sufficient for twenty-six fritters. 



24 MODERN MEATLESS COOK BOOK 

FRIED ARTICHOKES 

1^2 dozen artichokes Butter 

Flour 

Boil the artichokes and cool. Take out hearts, scrape off 
the soft part of leaves, dredge with flour, fry in butter or crisco. 
Make patties and fry. Artichokes may be served with fried pro- 
tose, or with a gravy. 

GREEN PEA TIMBALES 

1 pint pea pulp Salt 

4 eggs Pepper 

2 tablespoons butter Few drops onion juice 
Y cup cream (if desired) 

Mix pea-pulp with seasonings, cream, yolks, butter and last 
the well beaten whites of eggs. Pour into buttered cups, place 
in pan of hot water and bake twenty minutes, or until firm. Turn 
out on hot dish and serve with white sauce. 

GREEN SUMMER SQUASH WITH EGGS 

6 squash 1 clove garlic 

4 eggs 1 spoonful grated cheese 

1 medium-sized onion 2 tablespoons oil or butter 

1 cup milk 

Fry onion and garlic in oil until almost brown, add squash. 
cut in square slices. Stir constantly to prevent sticking. Add 
milk, salt and pepper. Beat eggs to which add cheese, salt, pep- 
per, and a little butter, beating constantly. When squash is 
cooked, add this mixture and cook until egg is done. 

HOMINY BAKED 

2 cups cold cooked hominy 1 teaspoon sugar 
1 tablespoon melted butter 1 teaspoon salt 

1 cup milk 1 egg, beaten 

Mix, and pour into well buttered pan and bake for thirty 
minutes. 

HOMINY LOAF NO. 1 

1 can hominy, chopped 2 tablespoons oil 

1 egg 1 teaspoon onion salt 

Y* cup bread crumbs A few seedless raisins 

3 large tomatoes A few whole olives 

Slice and fry tomatoes in the oil, add other ingredients, then 
salt, stirring egg in last. Put into baking dish, sprinkle with 



MEAT SUBSTITUTES AND ENTREES 25 

bread crumbs and bits of butter, bake half an hour. Turn out 
on platter, serve. 

HOMINY LOAF NO. 2 

1 can hominy, chopped 1 pint tomatoes 

1 cup white cornmeal A few olives and raisins 

2 tablespoons oil Salt 

Put oil in sauce-pan, add tomatoes; when hot add cornmeal 
and cook for five minutes, then add other ingredients. Put into 
oiled baking pan and bake one hour in moderate oven. Turn 
out on platter, garnish with parsley and serve with gravy or to- 
mato sauce. 

( HOMINY SOUFFLE 

1 can or iy 2 cups cooked 1 cup milk 
hominy 1 tablespoon butter 

2 eggs 1 teaspoon salt 

Mix hominy with yolks of eggs, milk, salt, and melted but- 
ter. Fold in the whites of eggs beaten stiff. Pour into buttered 
baking-dish, set in a pan of hot water and bake until firm, about 
thirty minutes. 

HUGOLINI 

l / 2 package noodles Vegex 

1 quart strained tomato Salt, pepper 

1 large onion Bay Leaf 

YZ cup dry mushrooms Kitchen Bouquet or other 

(soaked in warm water) Savories 

Fry onion in oil, add tomato, and seasoning. Simmer mush- 
rooms until tender, chop, add last to mixture using liquor also. 
Pour this over noodles, that have boiled hard in salted water for 
fifteen minutes. Simmer together one hour, stirring occasional- 
ly. If too dry add tomato or water. Bake in buttered baking 
dish forty minutes. Sprinkle bread crumbs on top. 

LENTIL CURHY 

1 cup lentils 1 teaspoon curry powder 

2 tablepoons melted butter ^ pint lentil water 
2 onions chopped fine 

Soak the lentils over night in cold water, wash and cover 
with fresh water and cook slowly two hours, or in fireless cook- 
er over night, drain. Put the melted butter in saucepan, add 
onions, cook slowly until a golden brown, add curry powder, a 
dash of cayenne pepper, half pint of water in which lentils were 
cooked. Add lentils, salt, and cook twenty minutes. Use to- 
mato juice instead of water if desired. 



26 MODERN MEATLESS COOK BOOK 

LENTILS WITH NOODLES 

1 pint lentils 3 tablespoon olive oil 

1 pint tomatoes 1 package noodles 

1 onion 1 teaspoon Kitchen Bouquet 

Wash lentils thoroughly and soak overnight, drain and cov- 
er with fresh water, boil two hours and pour off most of water. 
Fry onion in oil, add tomatoes, "Kitchen Bouquet," salt, lentils, 
and cook together. Boil noodles in salted water fifteen minutes. 
Place noodles on platter and pour lentils over them. 

MACARONI CROQUETTES 

J4 package macaroni 1 tablespoon flour 

1 cup milk V 2 teaspoon salt, pepper 

1 tablespoon butter 1 egg 

Cook macaroni in salted water until tender. Drain and 
chop fine. Heat the milk and stir into it the paste made from 
the butter and flour, add salt and a dash of pepper. Cook until 
thickened. Pour this over the beaten yolk of egg. Put in dou- 
ble boiler and cook for a few minutes, add macaroni, remove from 
fire and when cool, shape. Beat white of egg slightly. Dip 
croquettes first in crumbs, then in egg, then in crumbs. Fry in 
deep fat to golden brown. Serve with cheese sauce, or other 
sauce. 

VARIATIONS IN MACARONI 
Scalloped Onions with Macaroni 
Cooked onions Cooked macaroni 

Mix recipe ingredients and add one-half cup milk and one- 
half cup grated mild cheese. Put in a buttered baking-dish, 
sprinkle with three-fourths cup buttered cracker crumbs, and 
bake until crumbs are brown. 

Macaroni Croquettes 

Combine white sauce and onions and nib through sieve. 
Add macaroni cut in very small pieces, and spread on a plate to 
cool. Shape in form of croquettes, dip in crumbs, egg and 
crumbs, fry in deep fat, and drain on brown paper. 

Onion Souffle 

Combine white sauce, onions and macaroni, and rub through 
a sieve. Add the yolks of three eggs beaten until thick and lem- 
on color. Fold in the whites of three eggs beaten until stiff and 
dry. Turn into a buttered dish, set in a pan of hot water, and 
bake in a slow oven until firm. 



MEAT SUBSTITUTES AND ENTREES 27 

MACARONI SAUCE SOUBISE 

1 pint onions Y* cup white sauce 

l /2 cup macaroni Y* teaspon salt 

YZ cup milk Y* teaspoon paprika 

Peel onions and cook in a small quantity of boiling water 
until tender; then drain. Break macaroni into inch pieces, cook- 
twenty minutes in two quarts of salted water. Drain in strainer, 
rinse to prevent pieces from adhering. For the white sauce melt 
three tablespoons butter, add three tablespoons flour, and stir 
until well blended; then pour on gradually, while stirring con- 
stantly, half cup milk ; bring to the boiling point and season. 
Combine onions and white sauce, add half cup milk. Rub 
through sieve. Bring to boiling point. Pour over macaroni. 
Sprinkle with chopped parsley. 

MACARONI WITH MUSHROOM SAUCE 

1 cup macaroni 1 tablespoon chopped 

1 cup cracker crumbs pimentos 

YZ cup milk 1 teaspoon minced onion 

1 tablespoon melted butter 1 cup grated cheese 
1 can mushrooms Parsley (minced) 

1 tablespoon flour Salt, pepper, garlic 

Break macaroni into inch pieces and cook in boiling salted 
water twenty-five minutes. Drain in colander, pour cold water 
over it. Put butter, onion, garlic, one tablespoon of water in 
saucepan and simmer until onion is tender. Mix all ingredients 
together, put into flat pan lined well with greased paper. Bake 
forty minutes in moderate oven. Cut into squares and serve 
with mushroom sauce. 

MACARONI MOLD 

4 ounces macaroni 3/2 teaspoon herbs 

1 cup bread crumbs 1 onion, chopped 

1 cup hot milk 2 tablespoons butter 

4 tablespoons chopped nuts 2 eggs 

1 tablespoon chopped pars- Salt and pepper to taste 

ley 

Break the macaroni in small pieces and boil until tender. 
Soak bread crumbs in milk five minutes ; add the rest of the in- 
gredients and steam for one hour. 



28 MODERN MEATLESS COOK BOOK 

MACARONI SQUARES 

3 heaping cups cooked I level teaspoon salt 

.macaroni 2 tablespoons butter 

2 cups milk 1 tablespoon minced pimento 

3 eggs Grated cheese 

Beat eggs, add milk, mix in the macaroni, salt and pimento. 
Spread butter on an oblong shallow pan and pour in mixture. 
Bake in moderate oven thirty minutes. Five minutes before 
serving sprinkle grated cheese over top. Return to oven and 
brown. Cut in squares and serve on platter with tomato or 
mushroom sauce. 

MONKEY 

1 cup bread crumbs ^ teaspoon salt 

1 cup milk y$ teaspoon red pepper 

1 cup cheese (fresh, cut 1 egg 
in small pieces) 

Put ingredients into saucepan (do not beat egg separately) 
and stir over fire until creamy. Place on crackers and serve im- 
mediately. A good supper dish. 

NOODLES HOME-MADE 

2 eggs 1 level teaspoon salt 

1 tablespoon water Flour to make stiff dough 

Beat eggs until light. Add water and salt. Add flour 
gradually until dough is stiff. Roll dough into very thin sheets 
and lay separately on table to dry. When almost dry, place in 
piles of three or four and fold into small rolls. Cut with a sharp 
knife into ribbons one-quarter inch wide. Spread and dry thor- 
oughly. These noodles can be used as a substitute for macaroni. 

NOODLES, FRIED 

Drop noodles into boiling water, salted, and allow to cook 
ten minutes. Add one cup of cold water, drain in colander. Fry 
in butter, place in dish and sprinkle top with bread crumbs fried 
brown in butter. 



MEAT SUBSTITUTES AND ENTREES 29 

NUT AND PKOTOSE SAUSAGES 

1 cup boiled rice 1 teaspoon grated onion 

1 cup chopped peanuts l / teaspoon poultry seasoning 

\ l /2 cups left-over mush or ^ teaspoon salt 

Walnut Roast 2 eggs (unbeaten) 
l /2 can Protose 

Mix in order given, roll into sausages, dip in beaten egg and 
flour, fry in deep crisco. 

NUT CUTLETS 

1 cup walnuts, chopped 1 tablespoon oil 

1 cup boiled rice Salt, pepper, sage 

1 cup bread crumbs Milk 

l.egg 

Mix dry ingredients, add milk to make quite moist. Season 
with salt, pepper and sage. Make into small patties, roll in crack- 
er crumbs, fry in small quantity of oil, butter or crisco. 

NUT LOAF NO. 1 

1 cup boiled rice 2 beaten eggs 

1 cup soft bread crumbs 2 small onions, chopped fine 

2 cups chopped walnuts and browned in butter 

or peanuts Salt, pepper, chopped parsley 

2 cups solid canned toma- Mashed potatoes 

toes 

Mold into a roll. Spread with a covering of mashed po- 
tatoes and bake in slow oven until well browned. Serve with 
mushroom, tomato or brown gravy. 

NUT LOAF NO. 2 

y 2 cup uncooked rice ^ cup chopped walnuts 

Y-2. cup dry bread crumbs 1 teaspoon salt 
2 eggs y% teaspoon pepper 

2 tablespoons chopped pars- Dash of cayenne 

ley 3 tablespoons butter 

Cook rice one hour in double boiler. Remove from fire, add 
salt, pepper, parsley, bread crumbs, and beat well. Add eggs 
well beaten, then nuts. Put into buttered tin for five minutes 
to mold. Drop into baking pan in which butter has been melted. 
Bake in moderate oven three quarters of an hour, basting fre- 
quently with melted butter. Make drawn butter sauce with re- 



30 MODERN MEATLESS COOK BOOK 

maining butter, by adding two tablespoons flour and boiling 
water. 

PEANUT TOAST WITH BROWN GRAVY 

1 pint milk 1 heaping tablespoon butter 

1 cup roasted peanuts, Salt 

chopped Toast 

1 tablespoon flour 

Brown flour in skillet, put in butter, let it melt and stir 
through the flour, add milk, a little at a time, stir, season. Dip 
toast in boiling water to soften. Place on platter, pour gravy 
over toast, sprinkle ground peanuts on top and serve. 

PEANUT LOAF 

1 cup roasted peanuts 2 eggs 

2 cups bread crumbs Salt and onion juice 

2 cups water Sage 

Grind the peanuts, mix with the bread crumbs, put in sage, 
salt and onion juice, add water and let soak two hours. If too 
dry add more water, drop in eggs unbeaten and stir. The ad- 
dition of a little olive oil gives a nice flavor. Bake three-quarters 
of an hour in a moderate oven. Serve with or without tomatc 
sauce. 

PEAS WITH EGG DUMPLING (Italian) 

1 quart of shelled peas 3 tablespoons ground bread 

3 tablespoons oil, butter or 1 tablespoon grated cheese 
crisco Parsley 

1 medium-sized onion Salt, pepper 

1 small clove garlic Kitchen Bouquet 

2 eggs 

Fry onions until light brown, add finely chopped garlic, one 
cup water, and peas. Stir for ten minutes, then cover with wa- 
ter, add pepper, salt and a scant half teaspoon of "Kitchen Bou- 
quet." Let cook slowly, keeping peas covered with water. 

Dumplings 

Beat eggs and add bread crumbs, cheese, parsley, salt, pep- 
per and a little butter. When peas are cooked, add the mixture 
by spoonfuls, and let cook about ten minutes. Serve on platter, 
garnish with the dumplings. 



MEAT SUBSTITUTES AND ENTREES 31 

POTATO PANCAKES 

6 potatoes 1 cup flour 

1 onion (small) 1 teaspoon salt 

3 eggs 

Grate potatoes and onion, add eggs well beaten, salt and 
flour. Have skillet very hot and fry in crisco in little cakes. 
Serve with apple sauce. 

POTATO AND NUT LOAF 

1 cup hot mashed potatoes 2 eggs 

1 cup chopped nuts Milk 

1 cup bread crumbs Butter 

Mix nuts, potatoes, salt, pepper, eggs well beaten and bread 
crumbs together, add enough milk to make a stiff paste. Form 
into a neat loaf, lay on a buttered tin, place a few pieces of but- 
ter on top. Bake in a hot oven until brown. Garnish with pars- 
ley or serve with a sauce. 

PROTOSE 

Protose is a vegetarian product similar in composition to 
meat. It consists of nuts and grains, and is free from all ani- 
mal fats. It is manufactured by The Kellog Food Company, 
Battle Creek, Mich. It is put up in one pound cans. In the 
recipes given in this book, "The Original" Protose is used. 

PROTOSE ITALIAN STYLE 

4 cups macaroni 1 pint can tomato sauce 

1 can Savory Protose (Spanish style, Del Monte 

6 tablespoons olive oil Brand) 

1 onion 2 level teaspoons Vegex 

1 tomato YL teaspoon Kitchen Bouquet 

YZ teaspoon poultry seasoning 
Salt 

Wash macaroni and boil fifteen minutes in salted water. 
Drain in colander. Dice protose, fry brown in oil, add one cup 
water, onion chopped or grated, tomato sauce, Vegex, Kitchen 
Bouquet, poultry seasoning. Add salt last, as Vegex contains 
salt. Place one half the macaroni in an earthen baking dish, add 
one half protose mixture. Repeat. Cover with slices of tomato. 
Bake in moderate oven one hour. 



32 MODERN MEATLESS COOK BOOK 

PROTOSE HAMBURG STYLE 

1 can Savory Protose 1 tablespoon grated onion 

1 tablespoon olive oil 1 tablespoon lemon juice 

24 cup dry bread crumbs >< teaspoon salt 
1 egg l /4 teaspoon sage 

Mash protose with wooden spoon or potato masher, add 
other ingredients in order given. If the egg does not make the 
mixture soft enough to form into patties, add a little milk. Roll 
patties in cracker crumbs and fry as hamburg steak is fried. 

PROTOSE STEAK 

Remove protose whole from can, cut crosswise in quarter 
inch slices and fry. Serve with brown gravy or tomato sauce 
or tomato gravy. 

PROTOSE ROAST 

Turn out whole from can, cut in half, place in buttered or 
oiled pan, dot with pieces of butter, salt and pepper, baste with 
hot water occasionally. Roast three-quarters of an hour in mod- 
erate oven. Serve on platter, and pour over it a gravy or tomato 
sauce. Serves four. 



1 quart potatoes 3 tablespoons flour 

1 can protose 1 teaspoon Vegex 

2 tablespoons crisco Salt 

2 tablespoons butter Onion salt 

Cut protose into cubes and fry brown in crisco, remove pro- 
tose. Put butter into the hot skillet, stir in flour, add enough 
warm water to make medium thick gravy, cook for five minutes. 
Stir frequently, season with Vegex, salt, onion salt. Return 
protose to pan of gravy. Have potatoes partly cooked and cut 
into cubes. Pour protose and gravy over these and simmer for 
half hour. Serve on platter with border of Diamond Fritteers. 

Fritters 

\ l /2 cup flour l /4 teaspoon salt 

\ l /2 teaspoon baking pow- 1 egg 

der, heaping Milk- 

Mix ingredients, cut into diamond shape. Fry in deep crisco. 



MEAT SUBSTITUTES AND ENTREES 33 

PROTOSE AND RICE 

2 cups rice 2 tablespoons oil 

1 can protose 1 onion or 1 teaspoon onion 

3 large tomatoes salt 

Fry onion and tomatoes in oil and season with salt. Cut 
protose into small cubes and fry in butter until brown, remove 
the protose and make gravy by adding the tomatoes and onion, 
thicken with flour, then put back the protose and let simmer for 
fifteen minutes. 

. Boil the rice in plenty of salted water, when done drain and 
put around platter and place protose and gravy in center. Will 
serve six. 



PROTOSE AND MUSHROOMS 

1 can protose (diced) 1 pint can of mushrooms 

YZ loaf bread (diced) 

FYy protose in butter until brown, remove protose, and fry 
bread until brown. Remove, and make gravy using the liquid 
from mushrooms and enough flour to thicken same. A little 
water may be used to increase the quantity. Season to taste. Put 
mushrooms in the gravy and let simmer for ten minutes. Place 
bread and protose on platter and cover with mushroom gravy. 

RICE POTATO LOAP 

1 cup rice, boiled in plenty 1 egg 

of salted water until done Sage, salt, pepper and onion 
6 medium-sized potatoes salt 

Mash potatoes, mix with rice, season with sage, salt, pepper 
and union salt, stir in egg. Bake in buttered dish until thor- 
oughly brown, turn out on platter. Garnish with parsley. Serves 
six. 



ITALIAN RICE 

YZ cup olive oil 1 cup rice 

1 clove garlic Onion 

Put olive oil into a kettle and heat, slice in garlic, onion, add 
dry rice, stir until golden brown, then add one can tomatoes, 
cook slowly until done, stirring frequently. 



34 MODERN MEATLESS COOK BOOK 

MEXICAN RICE 

2 tablespoons crisco 1 clove igarlic 

1 cup cooked rice 2 cups boiling water 

1 cup tomatoes Salt, pepper 

2 small onions (sliced) 

Heat crisco in skillet, add rice and fry until brown, then 
other ingredients, cover with boiling water and cook slowly half 
an hour. 

RICE PATTIES 

2^ cups boiled rice I level tablespoon flour 

Yt cup chopped walnuts 1 teaspoon salt 
1 egg Pepper 

Mix ingredients, form into patties, fry brown in crisco. 

RICE CROQUETTES 

1 cup boiled rice Bread crumbs 

1 white of egg Cornmeal 

Add stiffly beaten white of egg to rice, shape, and roll in 
powdered bread crumbs or cornmeal and flour. Fry brown in 
deep crisco or oil. 

RICE CAKES 

Prepare as for croquettes and fry as cakes in a tablespoon- 
ful of butter. Serve with maple syrup. A nice supper dish. 

RICE SAVORY 

2 cups rice l /2 teaspoon dry mustard 
2 cups grated cheese 3 eggs 

YZ teaspon salt 3 pints milk 

Boil rice in two quarts salted water for twenty minutes. Mix 
grateed cheese, salt, mustard, and add to cooked rice, then well 
beaten eggs and heated milk. Bake in buttered baking dish un- 
til custard is formed. 

SCALLOPED RICE WITH TOMATES 

Canned tomatoes Butter 

Rice Salt Pepper 

Bread crumbs 

Put canned tomatoes through coarse sieve to remove seeds. 
Season with salt, pepper and butter. Mix equal parts of boiled 
rice and tomatoes and place in buttered baking pan, layer about 
with dried bread crumbs. Sprinkle bread crumbs on top and 
bake half an hour. 



MEAT SUBSTITUTES AND ENTREES 35 

SPAGHETTI WITH TOMATO 

1 quart tomatoes ]/2 Ib. cheese 

^2 Ib. spaghetti Butter, salt, pepper 

Drop spaghetti into boiling salted water and cook about fif- 
teen minutes. Drain, and rinse with cold water. Put into but- 
tered baking pan layer about of spaghetti and tomatoes. Season 
each layer. Bake in moderate oven a half hour. Cover with 
grated cheese and return to oven to melt. 

SPINACH WITH TOAST 

2 tablespoons oil Cold, spinach 

3 large tomatoes or 1 pint Toasted bread 
canned tomatoes Hard-boiled eggs 

2 teaspoons flour Salt, onion salt 

Heat spinach in a little butter, and spread on hot buttered 
toast. Place in center of each slice half of a hard-boiled egg. 
Serve with tomato gravy. 

STUFFED PEPPERS (Hoover Style) 

Cut stem ends from green peppers, remove seeds, fill with anj 
of following mixtures and replace caps, bake. 

1. Boiled rice, ground nuts, tomato juice, seasoning. 

2. Grated corn (or canned corn chopped fine), chopped 
olives, minced onion and bread, toast or cracker crumbs. 

3. All left-over vegetables, nut or cereal mixtures, cro- 
quettes, or souffles, mixed with crumbs and moistened with to- 
mato or very thick cream sauce, adding any desired seasoning. 

4. Boiled noodles, nutose, tomato, and seasoning. 

5. Boiled macaroni, chopped mushrooms., ground nuts or 
olives and crumbs. 

6. Chopped hominy, any cooked cereal, raisins, olives, to- 
matoes, salt, pepper. 

STUFFED SUMMER SQUASH 

1 long Italian squash Cheese 

1 onion Butter 

4 slices stale bread (or Salt, pepper 
bread crumbs) Parsley (minced) 

2 eggs 

Fry onion in butter or olive oil. Cut squash lengthwise and 
scoop out the inside, add this to the fried onion, cover tight and 



36 MODERN MEATLESS COOK BOOK 

let steam until squash is tender. Moisten bread or crumbs with 
a little water and add to squash, then eggs, and seasoning. Re- 
fill shells, cover with grated cheese and bits of butter. Bake in 
moderate oven. 



SWEET POTATO CROQUETTES 

10 sweet potatoes 1 teaspoon butter 

2 eggs Salt 

1 cup boiling milk 

Mash sweet potatoes, add eggs, boiling milk, butter, and 
salt. Mould, dip in egg and cracked crumbs, and drop in deep 
fat. 



TAMALE LOAF 

1 can corn 1 cup olives 

1 cup tomato sauce 1 onion, chopped fine 

1 cup cornmeal (uncooked) 2 cloves garlic, cut fine 

2 eggs beaten 1 teaspoon pepper 
y$ cup milk 1 slice butter 

Mix ingredients together, season. Put into buttered bak- 
ing dish and bake in moderate oven half an hour. 

TOMATOES STUFFED WITH BEANS 

Remove pulp from tomatoes, fill cases with left-over baked 
beans mixed with a part of the pulp and seasoned with salt, pep- 
per, olive oil. Cover with buttered bread crumbs, bake three- 
quarters of an hour. 

TOMATOES STUFFED WITH MACAKONI 

7 large tomatoes T /3 cup grated cheese 

1^2 cups cut macaroni J4 small can pimento 

V/2 cups White Sauce Salt, onion salt 



Wash macaroni thoroughly, boil twenty minutes, drain and 
rinse. Make white sauce, adding pimento, cheese and season- 
ing, cook long enough to melt cheese, mix with macaroni, add 
egg. Fill tomatoes from which centers have been scooped. Bake 
three-quarters of an hour. 



MEAT SUBSTITUTES AND ENTREES 37 

BAKED TOMATO AND EGG PLANT 

1 cup cream Rice or spaghetti 

8 large tomatoes Grated cheese 

Egg plant Salt, pepper 

Green pepper 

Pour cream in deep dish. Slice egg plant very thin, line 
bottom of dish, to this add layer of tomatoes sliced, a layer of 

rice or spaghettic, sprinkle with cheese, salt, pepper, a layer of 

tomatoes, sprinkle with chopped green pepper. Last a layer of 
egg plant. Bake. 

BAKED TOMATOES AND CORN 

3 small cans tomatoes 1 cup stuffed ripe olives 

1 can corn Cheese 

Mix tomatoes, corn, olives, and spread slices of cheese on 
top and bake. 

TOMATO NEWBERG 

Brown together a half tablespoonful of finely chopped on- 
ion and butter, size of walnut, add a pint of tomatoes and sea- 
son. When hot add three eggs. Beat the whites stiff and drop 
the unbroken yokes into whites, pour this into the tomato and 
mix a littlee. Serve on toast. 

TURKISH PILAF 

2 cups rice 1 cup tomato juice 

2 tablespoons butter Onion salt, and salt 

Wash and dry in cloth two cups of rice. Fry rice in two 
tablespoons of butter, add one cup of tomato juice, season, then 
boil in about four cups of water, either in double boiler or fire- 
less cooker. If any is left over can be made into croquettes by 
using protose, nuts, bread crumbs and egg. 

VARIATIONS IN SHREDDED WHEAT BISCUITS 

1. Shredded Wheat Biscuit with Tomato. Stew tomatoes, 
season with butter, salt, sugar and pepper. Pour this over the 
toasted biscuits. 

2. Shredded Wheat Biscuits with Cheese. Over Shred- 
ded Wheat Biscuits sprinkle grated cheese (a cheese that will 
melt), salt and paprika. Toast in oven until brown. 



38 MODERN MEATLESS COOK BOOK 

3. Shredded Wheat Biscuits halved, toasted and buttered, 
served 

(a) with white sauce No. 1 and sliced hard-boiled eggs. 

(b) with browned flour gravy. 

(c) with poached eggs. 

(d) with clams or oysters 

VEGETABLE STEW WITH DUMPLINGS 

6 carrots 2 Ibs. peas 

6 small turnips 1 onion 

1 large head celery Butter and seasoning 
3 tomatoes 

Cut vegetables in medium sized pieces, cover with water and 
cook until tender, add butter size of an egg and salt to taste ; 
thicken with a tablespoon of flour mixed with cold water. Peas 
should be cooked in separate kettle. Serve on large platter plac- 
ing dumplings on edge and vegetables in center and peas on top. 

Dumplings 

2 cups flour 2 heaping teaspoons baking 

1 egg powder 

Y-Z cup raisins Milk to make soft dough 

*4 teaspoon salt 

Mix ingredients, form into a long roll, cut into twelve pieces, 
and drop into boiling -stew, cook for half hour. 

VEGETABLE STEW WITH RICE 

2 heads celery 1 teaspoon Vegex 

3 turnips 2 tablespoons flour 
o tomatoes (medium-sized) Salt 

6 potatoes Parsley 

2 carrots Boiled rice 

3 tablespoons olive oil 

Cut, celery, turnips, tomatoes, carrots, in medium sized 
pieces, season, add sufficient water to cover, and boil an hour 
and a half, then add potatoes. When potatoes are tender, add 
thickening. Serve on large platter with border of boiled rice. 



MEAT SUBSTITUTES AND ENTREES 39 

WALNUT CROQUETTES 

1 cup boiled rice 2 eggs 

1 cup chopped walnuts Sage 

1 cup bread crumbs Salt, pepper 

1 teaspoon olive oil 

Mix above ingredients, adding enough water to moisten for 
handling. Form into cone-shaped croquettes and fry in deep 
crisco or form into patties and fry. A little tomato or lemon 
juice, also onion salt, may be added. These may be served with 
tomato sauce or brown gravy. 

WALNUT STEAK 

1 cup white flour Salt 

1 cup oatmeal Sage 

1 cup cornmeal Vegex 

2 cups chopped walnuts Onion juice 
8 cups water 

Brown flour and meal in oven or in skillet, add seasoning 
and nuts, moisten with two cups cold water, then stir in six 
cups of boiling water. Fill four ordinary baking powder cans 
and steam three hours. Slice and fry. This will keep several 
days, and may be made into Walnut Roast or Croquettes. 

WALNUT ROAST 

Use walnut steak, add one egg, one tablespoon olive oil, 
poultry seasoning, one teaspoon Vegex. Form into a mound 
on baking platter or tin, bake three-quarters of an hour. Pour 
over this tomato sauce and serve. What remains may be com- 
bined with rice, cornmeal mush, or similar left-overs and made 
into patties. 



CHAPTER IV. 

GRAVIES and SAUCES 



BROWN GRAVY 

2 tablespoons butter % teaspoon Kitchen Bouquet 

4 tablespoons flour Y teaspoon onion salt 

1 teaspoon Vegex Water 

Stir flour into melted butter, add enough water to make 
right consistency, season with Vegex, Kitchen Bouquet, salt. 
Boil ten minutes, stir frequently. 

Flavor may be varied by adding grated onion, tomato juice, 
poultry seasoning, etc. 

BROWN FLOUR GRAVY 

Put four tablespoons of flour into a skillet and brown 
slightly, stir constantly to prevent burning, add two large ta- 
blespoons butter and stir until butter is melted. Then add enough 
warm milk to make the desired consistency. Season to taste. 
This makes a tasty supper dish when poured over toasted crack- 
ers and garnished with sliced hard-boiled eggs. 

EGG SAUCE 

4 tablespoons flour 2 hard-boiled eggs 

2 large tablespoons butter Milk 

Put butter into pan and melt, add flour and stir well. Pour 
in milk enough to make the desired consistency, then add eggs 
which have been pressed through a ricer or cut fine. Season to 
taste. 

MUSHROOM SAUCE 

1 tablespoon butter 1 small can mushrooms 

2 tablespoon flour or 

l /2 teaspoon Vegex l /2 cup dried mushrooms 

*4 teaspoon Kitchen Water 

/Bouquet Salt 

Stir flour into melted butter, add enough warm water to 
make right consistency, season with Vegex, Kitchen Bouquet, 
mushrooms, salt and simmer ten minutes. If canned mushrooms 
are used add with their water : if dried, soak one hour in warm 
water, chop and add with their water. 



GRAVIES AND SAUCES 41 

TOMATO GRAVY 

3 large tomatoes 3 tablespoons flour 

2 tablespoons olive oil Vegex 

2 tablespoons butter Salt, onion salt 

Fry tomatoes in oil, season with salt, onion salt. Melt but- 
ter in another pan, stir in flour, add sufficient water to make de- 
sired consistency, to this add tomatoes and Vegex. 

TOMATO SAUCE 

2 tablespoons butter 1 pint tomatoes 

2 tablespoons flour Salt 

Melt butter, add flour, stir, add strained tomatoes, season 
to taste, boil five minutes. 

WHITE SAUCE NO. 1 

2 cups milk Butter size of egg 

2 rounded tablespoons flour Salt 

Melt butter in saucepan, stir in flour until smooth, add 
enough milk to make the desired consistency. Milk may be hot 
or cold. Salt to taste. All gravies and sauces are best made in 
this way. 



Chop fine one dozen green olives and two medium sized 
pickles, mix with this one cupful of mayonnaise. 

WHITE SAUCE NO. 2 

4 tablespoons flour 2 cups milk 

4 tablespoons butter 1 level teaspoon salt 

Melt butter in pan, stir in flour and salt, add gradually the 
hot, but not scalded, milk and cook five minutes. 



CHAPTER V. 

VEGETABLES 

BAKED SUMMER SQUASH 

Cut stem ends off squash and scoop centers. Boil removed 
portion, with a stnall onion, in water until tender. Drain and 
add seasoning' of salt, pepper and butter. Fill shells, cover witn 
buttered bread crumbs. Put in pan with a little water in bot- 
tom and bake one hour. 

BAKED SUMMER SQUASH WITH PIMENTOS 

]/2 dozen summer squash 2 tablespoons flour 

1 small can pimentos Salt 

2 tablespoons butter 

Pare, wash, slice summer squash, put into a buttered bak- 
ing dish in layers. Season each layer with chopped pimentos and 
bits of butter and flour mixed together. Bake in moderate oven 
one hour. 

FRIED SUMMER SQUASH 

Peel Italian summer squash, slice one-half inch thick, fn 
in enough fat to keep from sticking. In serving, dot with butter. 

BAKED HUBBARD SQUASH NO. 1 

Cut squash in medium sized pieces and boil in shell for 
twenty minutes. Remove from shell, mash, season with salt, 
pepper, plenty of butter, bake for half an hour. 

BAKED HUBBARD SQUASH NO. 2 

Cut squash in five inch squares, sprinkle lightly with stigar, 
dot with butter, bake until tender and serve in the shell in large 
platter. 



VEGETABLES 43 

BROWN CREAMED POTATOES 

Slice cold potatoes in frying pan, put a large lump of but- 
ter in the center, sprinkle flour, salt, pepper over the top, pour in 
milk until the potatoes begin to float, then chop up potatoes with 
a chopping knife while they are heating. Place in oven until 
done. 

BUTTERED BOILED RICE 

Wash one-half cup rice in running water, stirring vigorous- 
ly with the hand to free it from any of its flour. This will aid 
in preventing it from being sticky when cooked. This quantity 
of rice should be cooked in a quart kettle. Add scant cup cold 
water and a little salt. Put the cover on tight and set on fire. 
In about ten or fifteen minutes it will begin to boil over. Do 
not lift the lid but allow it to boil over, until the lid no longer 
trembles. Then set further back on stove, where it can steam 
and keep very hot, without boiling, for forty-five minutes. At 
the end of the first hour the rice should look dry and be separ- 
ate. Add enough rich milk to cover it. Cover and set over mod- 
erate fire and bring to a gentle boil for several minutes. Slide 
to back of stove as before, placing asbestos mat under it. Let 
remain forty-five minutes. The kernels should by this time be 
very large. Set into double boiler or pan of hot water where it 
can mellow, and keep hot until ready to serve. Serve buttered, 
in a hot covered dish. 

CANDIED SWEET POTATOES 

Candied sweet potatoes are very popular on southern ta- 
bles, and are extremely palatable when well prepared. Cut boiled 
sweet potatoes into long slices, place in an earthen dish, put 
lumps of butter on each slice, and sprinkle with sugar. Some 
cooks add a little water also. Bake until sugar and butter have 
candied and the potatoes are brown. 



Cut the tops off of young table carrots but do not cut into 
the carrots in doing so. Boil until tender, adding a piece of on- 
ion and several sprigs of parsley to flavor. Boil in a large quan- 
tity of water, the same as when boiling beets. If the carrots are 
not tough and woody, and have cooked long enough, the skins 
can easily be washed off in running water. Cut in thin slices, 



44 MODERN MEATLESS COOK BOOK 

season with butter or cream gravy. Set aside to "mellow"' ovei 
hot water, for ten minutes. Never allow them to boil after sea- 
soning or cream gravy has been added. 

Carrots cooked this way are delicious and when cold make 
a nice salad served in a nest of lettuce leaves, with mayonnaise. 

CELERY ROOT MASHED 

Peel celery root, cut into small pieces, boil three-quarters of 
an hour, drain, saving water for soup, mash as you would tur- 
nips, season with salt, pepper and butter. 

CREAMED CELERY ROOT 

Peel celery root, cut into cubes, boil three-quarters of an 
hour, drain and season. Serve with White Sauce. 

CORN ON COB NO. 1 

Prepare corn. Drop into kettle of boiling water and cook- 
ten minutes. If only a few ears are cooked at a time, the tem- 
perature of water is but slightly lowered, and corn will cook in 
eight minutes. If a larger number, the temperature of water is 
lowered in proportion and time of cooking must be increased. 
When possible cook corn in plenty of water. 

CORN ON COB NO. 2 

Prepare corn and put in cold water to which a tablespoon 
of vinegar has been added and let come to a boil. Serve in a 
napkin, on platter. 

BOILED CORN ON COB NO. 3 

Prepare corn, pour over boiling water to which one cup of 
milk has been added, and place in fireless cooker for half an 
hour. 

CORN ON COB NO. 4 

Cover the corn with cold water and let it come to the boil- 
ing point slowly. Remove from fire and allow to stand in hot 
water ten minutes, before serving. Boiling makes green corn 
tough and yellow. A little milk added to the water makes the 
corn white and sweet. 



VEGETABLES 45 

CREAMED ONIONS 

8 medium-sized onions 1 pint milk 

2 tablespoons melted butter Salt 

2 tablespoons flour 

Cut onions into quarters, boil an hour or more until tender. 
Melt butter in saucepan, sift in flour, add milk, stir until smooth, 
add salt. Pour over onions and serve. 



CREAMED POTATOES 

1 tablespoon butter Pepper 

1 pint milk Salt 

3 tablespoons flour Cold potatoes, sliced 

Slice cold potatoes, put in baking dish. Place milk in an- 
other pan on stove, thicken with flour previously mixed with 
cold water, add pepper, salt and butter. When cooked suf- 
ficiently, pour over potatoes, sprinkle bread crumbs over top and 
bake in oven about fifteen minutes. 



FLEMISH CARROTS 

1 quart carrots (sliced) 1 teaspoon sugar 

1 quart boiling water 1 teaspoon chopped parsley 

1 teaspoon salt 1^2 cups soup stock 

2 tablespoons butter Pepper 
1 small onion 

Scrape carrots and cook in salted boiling water until tender, 
drain. Slice onion and brown in butter; add carrots and sea- 
soning, set over fire ten minutes ; add soup stock, cover and sim- 
mer twenty minutes, sprinkle with parsley and serve. 



HARVARD BEETS 

12 small beets l / 2 cup vinegar 

^2 cup sugar ^2 tablespoon butter 

1 tablespoon cornstarch 

Peel beets, cut into small pieces and cook. Mix sugar, corn 
starch and vinegar. Pour over beets and let stand on back of 
stove for one-half hour. Just before serving add one-half ta- 
blespoon butter. 



46 MODERN MEATLESS COOK BOOK 

RICE 

Wash rice thoroughly, rubbing with the hands to free it 
from its flour. Cover with plenty of boiling water, salt and cook 
until soft. Drain in colander, saving water for soup, bread, or 
other uses. Place rice in oven until time to serve. Grains should 
be large and separated. 

RICE POTATO CAKE 

Rice (boiled Butter 

Mashed potato Cheese, grated 

1 egg, beaten Salt 

Mix equal quantities of rice and mashed potato, add egg 
and seasoning, spread one inch deep in buttered baking pan, 
cover with grated cheese and bake one-half hour. Turn out on 
platter and garnish. 

RICE POTATO PIE 

Potatoes Onion salt 

Boiled rice Salt 

Poultry seasoning Butter 

2 tablespoons milk 

Use either mashed potato or crush cold boiled potatoes, 
mix with equal quantity of rice, add seasoning, put into pie pan, 
dot with butter, pour over this two or three tablespoons milk, 
press edges with fork, bake one-half hour. Serve in pan or re- 
move to platter. 

SCALLOPED APPLES 

24 cup flour, scant Salt and butter 

\ l /2 cups sugar Apples, sliced 

Mix flour, sugar, salt. Put a layer of sliced apples in bak- 
ing dish, sprinkle with two tablespoons of the mixture and bits 
of butter. Repeat until dish is heaping Jfull, as the apples cook 
down considerably. Sweetening is varied with acidity of apples. 
Bake one hour in slow oven. 



VEGETABLES 47 

SCALLOPED CABBAGE 

Chopped cabbage Milk 

Cracker crumbs Salt, pepper 

Butter 

Boil cabbage in salted water until tender. Drain. Put lay- 
er about of cabbage and cracker crumbs into a baking dish, sea- 
son with salt, pepper and plenty of butter. Pour over this milk 
to cover. Bake until nicely browned. 

SPANISH STRING BEANS 

3 tablespoons olive oil 1 quart String beans 

1 small onion, chopped fine Salt, pepper 
1 small can Del Monte Paprika 

Tomato Sauce 

Cook onion in olive oil until tender, add uncooked beans, 
tomato sauce, and seasoning. Cook slowly two hours. Do not 
add water unless in danger of burning. 

STEWED CORN 

With sharp knife cut through center of each row of grains, 
and then scrape from cob. Put corn into saucepan, season with 
salt, pepper and butter, add enough hot milk to moisten well, 
and cook ten minutes. 

SWEET POTATOES AND APPLES (Southern Style) 

Use boiled sweet potatoes and fresh apples, both sliced. 
Butter baking dish, put two layers of apples on bottom, sprinkle 
with salt, then add layer of sweet potatoes, sprinkle with sugar, 
alternate until dish is full. Have top layer apples. Over this 
pour slice of butter melted, or put bits of butter on each layer. 
Bake one hour or more. 



CHAPTER VI. 

SALADS 



ALLIGATOR PEAR SALAD 

Select nice ripe alligator pears, wash and dry. Cut into 
halves, scoop out centers and cut them into small pieces, return 
to shells, place on crisp lettuce leaves, serve with mayonnaise or 
French dressing. 

APPLE SALAD NO. 1 

2 cups tart apples 2 tablespoon vinegar 

YZ cup English walnuts 2 tablespoons good salad 
1 cup celery dressing 

1 cup cream, whipped Salt, paprika 

Cut apples, nuts and celery into small pieces, mix, sprinkle 
with salt and a little paprika, then add dressing made by mix- 
ing whipped cream, vinegar and salad dressing. White grapes, 
oranges, pineapple or marshmallows are good in this salad. 
The nuts and celery may be omitted, or it may be varied in sev- 
eral ways. Serves eight. 

APPLE SALAD NO. 2 

2 cups sugar Apples 

2 cups water Cinnamon drops (5c worth) 

Boil water, sugar and drops until latter are dissolved, add 
apples pared and cored, keeping them whole, cook until apples 
can be pierced with a straw. Remove apples and boil syrup un- 
til it jellies, then fill center of apple with the jelly. Serve on let- 
tuce leaf with a spoonful of mayonnaise on top. This same 
recipe may be used as a dessert by serving with whipped cream. 



SALADS 49 

CARROT SALAD 

2 cups grated raw carrots Salt 

1 cup celery, cut fine 

Mix with mayonnaise and serve on lettuce leaves. A little 
grated turnip and onion may be added if desired, also sliced 
apples. Instead of grating carrots, they may be put through 
nut grinder, using finest blade. 

CELERY BOOT SALAD 

5 celery roots Mayonnaise 

Cut celery roots into cubes, boil until tender, drain, set 
aside to cool. Mix with mayonnaise, place on lettuce leaves on 
individual plates, add more dressing and serve. 

CORN SALAD 

1 dozen large ears of corn, 4 heaping tablespoons mus- 

cut from cob tard mixed with a little 

Equal amount of cabbage, vinegar 

chopped fine 2 cups sugar 

6 bell peppers, chopped fine l /2 gallon vinegar 

Salt to taste 

Put all together and cook thoroughly one hour or more. 
Put in glass jars and seal. 

COTTAGE CHEESE SALAD 

Simmer clabbered milk until whey is well separated from 
curd, place in fine strainer or cheesecloth bag and drain. Add 
salt to taste, moisten with cream, form into cones or balls and 
serve on lettuce leaves with any preferred dressing. 

COMBINATION SALAD SUGGESTIONS 

The following combinations may be served on lettuce leaves 
with any preferred dressing : lima beans and sliced tomatoes : 
macaroni and asparagus ; macaroni and pimentoes ; string beans 
and tomatoes ; peas and carrots ; tomatoes and cucumbers ; po- 
tatoes and beets ; cauliflower and hard-boiled eggs ; cauliflower 
and grated cheese ; apples, celery and nuts. 



50 MODERN MEATLESS COOK BOOK 

CUCUMBER SALAD 

1 envelope Knox Sparkling l / 2 cup lemon juice 
Gelatine 2 cucumbers, medium size 

2 cups boiling water 1 small can pineapple 
1 teaspoon sugar 4 drops green coloring 

Soak gelatine in juice of pineapple and dissolve with the 
boiling water. Add sugar and lemon juice. When slightly cool 
add cucumbers previously sliced and soaked in salt water for 
five minutes, then coloring, and pineapple cut in small pieces. 
Put in molds and when formed turn out on lettuce leaves. Fin- 
ish with mayonnaise, chopped walnuts and cherries. 

FRUIT SALAD 

Pineapples slices sprinkled Strawberries 

with powdered sugar, set Whipped cream or mayon- 
aside for one hour naice 

Bananas sliced on bias 

Place pineapple slices in center, bananas all around, add a 
little pineapple juice, whipped cream in center and strawberries 
on top. 

HEART OF LETTUCE SALAD 

Over lettuce hearts cut in halves, pour mayonnaise mixed 
with a little tomato sauce. Sprinkle with grated cheese. 

LETTUCE SALAD 

3 heads lettuce cut fine y 2 teaspoon mustard 
2 /z cup salad oil 3^ teaspoon salt 

y 2 cup vinegar 1 teaspoon sugar 

Place salad oil, vinegar, mustard, salt and sugar in bowl 
and beat with egg-beater. Pour over lettuce and serve at once. 

ONION SALAD 

Slice onions in rings. Place in saucepan cover with boiling 
hot water. Let stand ten minutes. Drain water. Let cold water 
run over onions till crisp, or place on ice to cool. Put on lettuce 
leaves or watercress. Serve with mayonnaise or French dress- 
ing. 

No onion odor from onions, if so prepared. 



SALADS 51 

PINEAPPLE SALAD NO. 1 

Cube pineapple, fresh or canned. Skin white grapes, seed 
them, cube a package of marshmallows, let stand in juice of 
pineapple an hour or more. Put all together, drain juice and 
add a little lemon juice or cubes of grape fruit, and just before 
serving add a little mayonnaise or cream dressing. This is im- 
proved if pecan nuts are added. Serve very cold on lettuce 
leaves, with nasturtium blossoms. 

PINEAPPLE SALAD NO. 2 

1 can sliced pineapple 1 head lettuce 

1 cup Dutch cheese y 2 cup nuts, chopped fine 
8 Maraschino cherries 

Place a slice of pineapple on bed of lettuce, ball the cheese 
and put in center, and on this place a cherry. Put mayonnaise 
dressing on pineapple and over this scatter the nuts. 

PINEAPPLE SALAD NO. 3 

Lay sliced pineapple on lettuce. Cut pineapple in pieces, 
but leave in same shape as before. Fill center with mayonnaise, 
sprinkle with grated cheese. 

POTATO SALAD 

Sliced boiled potatoes Minced parsley 

Chopped onion Mayonnaise 

Chopped celery Salt 

Mix, serve on lettuce leaves. This may be varied by add- 
ing chopped pimentos, peppers or cucumbers. 

STUFFED EGG SALAD 

6 eggs Salt 

2 tablespoons butter, melted Pepper 

] tablespoon cream Mustard 

4 drops onion juice 

Boil eggs fifteen minutes, plunge into cold water, peel and 
cut in halves. Remove yolks, mash fine, add butter, cream, onion 
juice, salt, pepper and mustard to taste; mix thoroughly, refill 
the halved whites, place on lettuce leaf, garnish with parsley and 
serve. 



52 MODERN MEATLESS COOK BOOK 

TOMATO SALAD 

5 ripe tomatoes Vinegar 

1 cup chopped celery finch salt 

1 cup chopped nuts Paprika 

Olive oil 

Scald tomatoes, skin, put on ice to cool. When firm, scoop 
out inside. Mix chopped celery, nuts and inside of tomatoes 
with French dressing made with olive oil, vinegar, salt and pap- 
rika. Refill tomatoes, serve on lettuce leaves. Skins may be re- 
moved from tomatoes by putting a fork in stem end and holding 
over gas flame. When skin breaks remove with knife. 



CHAPTER VII. 

SALAD DRESSINGS 

BOILED SALAD DRESSING 

1 rounded teaspoon butter 1 teaspoon sugar 

1 egg % teaspoon dry mustard 

y 2 cup vinegar Paprika 

1 teaspoon salt 

Melt butter in double-boiler. Beat egg with Dover beater, 
add vinegar, salt, sugar, mustard and paprika. Stir into melted 
butter. When thickened to consistency of cream, remove at 
once from fire. When cold, oil may be beaten in if desired. 

COOKED SALAD DRESSING 

1 tablespoon butter 1 teaspoon sugar 

2 scant teaspoons mustard */$ cup cider vinegar 
(dry) 1 cup milk 

2 teaspoons flour 2 eggs, well beaten 

1 teaspoon salt Red and black pepper 

Mix dry ingredients and scald with enough hot water to 
make a thick paste. Stir in beaten eggs and butter, and pour 
vinegar in slowly, stirring all the time, to prevent curdling. Add 
milk, boil in double boiler until thick, stirring constantly. When 
ready to use this may be thinned by adding cream. A splendid 
dressing for cabbage or other salads if one does not care for 
mayonnaise. 

CEEAM SALAD DRESSING 

1 cup cream (sweet or 2 ; tablespoons vinegar 
sour) 2 tablespoons sugar 

l /2 cup tomato catsup 1 teaspoon salt 

2 tablespoons olive oil 

Mix oil, salt, sugar and vinegar, beat in catsup and finally 
add cream, beating it in gradually. 

This dressing is very good for vegetables or fish salads. 



54 MODERN MEATLESS COOK BOOK 

CREAM SLAW DRESSING 

Y-Z cup vinegar 8 tablespoons sugar 

1 cup sour cream Salt 

1 well-beaten egg 

Mix vinegar, egg and sugar, add cream and stir constantly 
while on stove. When the first bubble from boiling appears, it 
is sufficiently cooked. When cold pour over sliced cabbage. 

FRENCH DRESSING 

1 tablespoon vinegar *4 teaspoon salt 

4 tablespoons olive oil ^$ teaspoon pepper 

Put the salt and pepper into salad bowl. Add a little oil 
and stir well, then gradually add the remainder of oil, stirring 
all the while. Last of all, stir in the vinegar, which should be 
diluted with water if very strong. This may be used on lettuce, 
cooked asparagus, cauliflower, artichokes, etc. 

FRUIT SALAD DRESSING 

One cup cream, whipped, two tablespoons vinegar, two ta- 
blespoons good salad dressing. Mix well. This is very good 
for any fruit salad. 

MAYONNAISE DRESSING 

Y$ teaspoon mustard, scant Yolk of 1 egg 

Y^ teaspoon salt Salad oil 

Juice of y* lemon 

Beat yolk of egg and drop in salad oil, one or two drops at 
a time, until dressing begins to thicken, then drop in lemon juice 
or vinegar, a little at a time, while continuing to drop in the oil. 
After the mayonnaise begins to thicken the oil may be added in 
larger quantities. Should substance separate, it will be neces- 
sary to begin over. The separated dressing may be dropped in- 
to the new after the latter begins to thicken. Beat with egg- 
beater or cooking-spoon. When sufficient quantity is made, put 
in white of egg and beat in well. Pepper and paprika may be 
used. 

SALAD DRESSING FOR CABBAGE 

y$ cup butter 1 teaspoon salt 

24 cup vinegar 1 teaspoon mustard 

% cup water 3 eggs, well beaten 

Mix and cook until thick and smooth. Use cold. 



55 



SOUR CREAM DRESSING 

YI pint sour cream 1 teaspoon salt 

2 tablespoons lemon juice % teaspoon pepper 
2 tablespoons vinegar 1 teaspoon or more mixed 

1 scant tablespoon sugar mustard 

Beat cream with an egg beater until smooth and light. Mix 
other ingredients and gradually add to cream, beating all the 
while. This dressing may be modified to suit different vegt, 
tables. Having beaten sour cream for a foundation the season- 
ing may be anything desired, as, for example, the mustard and 
lemon may be omittted, and any kind of catsup added. 



CHAPTER VIII. 

PUDDINGS 



APPLE TAPIOCA PUDDING 

2 cups pearl tapioca 1 cup sugar 

2 cups milk Apples, sliced 

2 eggs 

Wash tapioca. Place in pudding-dish with alternate lay- 
ers of apples, apple sauce may be used if apples do not cook 
quickly. For filling, beat eggs, add sugar and milk. Pour this 
over the apples and tapioca. Bake until apples are done about 
half hour. Whites of eggs may be beaten separately and put on 
top of pudding after it is baked. 

APRICOT PUDDING NO. 1 

Turn one jar apricots into a deep pudding dish. Butter well 
slices of bread and cover apricots. Bake until brown and serve 
with whipped cream. 

APRICOT PUDDING NO. 2 

1 cup dried apricot sauce Whites 2 eggs 
1 cup boiling water Sugar to taste 

Tablespoon gelatine 
Dissolve gelatine in boiling water, add to apricot sauce and 

when it begins to harden add whites of eggs beaten stiff. Serve 

with cream in sherbet cups or pastry cases. 

BLACK PUDDING 

1 cup molasses 1 teaspoon soda 

Y-2. cup hot water 1 egg 

1^2 cups flour 

Dissolve soda in hot water, add to molasses and stir in the 
flour, then egg well beaten. Beat mixture thoroughly and steam 
one and a half hours. Serve with Black Pudding Sauce. 



PUDDINGS 37 

BLACKBERRY DUMPLING PUDDING 

2 cups flour 3 level teaspoons baking 

1 egg powder 

1 tablespoon butter Salt 

Sift dry ingredients, mix with milk and beaten egg to make 
a stiff batter. Turn out on board, form into long strips, cut into 
twelve pieces, and drop into the boiling juice of two quarts of 
blackberries. Serve juice that remains as a sauce. 

BREAD PUDDING 

1 quart milk 2 eggs 

2 cups dry bread crumbs 1 teaspoon cinnamon 
2 tablespoons melted butter A dash of nutmeg 
l / 2 cup sugar A pinch of cloves 

2 teaspoons baking powder 

Let the bread crumbs soak two hours in the milk. Mix in 
other ingredients, beating eggs separately and adding last. Bake 
in moderate oven forty-five minutes. Serve with hard sauce. 
Will serve six. 

CARROT PUDDING 

1 cup raw carrot, grated 1 teaspoon cinnamon 

1 cup raw potato, grated 1 teaspoon nutmeg 

1 cup sugar 1 tablespoon ground choc- 

1 cup flour olate 

1 cup raisins, seeded and 1 teaspoon soda 

chopped Butter size of an egg 

Cream butter and sugar, add grated carrot and potato, flour, 
into which the soda has been well mixed, then spices and raisins. 
Fill pound baking powder cans about three-fourths full, set in 
kettle of boiling water, steam about one hour, and set in oven 
to dry a little. Serve hot with any sauce desired. A few ground 
or chopped walnuts improve the pudding very much. Will serve 
twelve. 

CHOCOLATE PUDDING NO. I 

1 pint milk 2 eggs 

1 pint bread crumbs 2 tablespoons chocolate 

Scald milk, add bread crumbs and chocolate. Remove from 
fire, add half cup sugar and the beaten yolks. Bake fifteen min- 
utes. Use whites of eggs for top, beaten stiff and sweetened. 
Note More milk may be needed if crumbs are dry. Serve with 
cream. 



58 MODERN MEATLESS COOK BOOK 

CHOCOLATE PUDDING NO. 2 

3 eggs 3 rounded tablespoons corn- 

3 cups milk starch 

YZ cup chocolate 

Mix the corn-starch with a little milk, beat the yolk of eggs. 
Mix the chocolate with a little warm water and stir in the corn- 
starch, then add sugar, milk and vanilla. Boil in double boiler 
until it thickens ; remove from fire and stir in well beaten whites 
of eggs. Pour into small molds or into a large dish. 

COCOANTIT PUDDING 

1 l / 2 pints milk l /z cup sugar 

2 tablespoons flour % cup fresh cocoanut, 

2 whites of eggs grated 

Boil milk and sugar together and thicken with flour and 
milk stirred to a smooth paste. Pour this over whites which 
have been beaten to a froth. Fold in and add cocoanut. 

Sauce 

1 cup milk y? cup sugar 

2 yolks of eggs 1 teaspoon butter 

Custard sauce made by boiling ingredients until creamy. 
Serve all cold. 

COTTAGE PUDDING 

1 cup sugar 1 egg 

/vv&ooTJs /^ cup butter 3 cups flour 

T* TWfer 1 ^P lk Vanilla 

Cream butter and sugar, add beaten egg, then milk and 
flour, beat thoroughly. Pour into baking-dish, bake in moder- 
ate oven for about forty- five minutes. Will require less time in 
gem pans. Serve with a sauce. 

ENGLISH PLUM PUDDING 

1 Ib. seeded raisins 1 Ib. mixed peels 

1 Ib. currants % ounce mixed spices 

1 Ib. butter or crisco */ 2 nutmeg 

y 2 Ib. sugar 1 small grated carrot 

l / 2 Ib. finely grated bread 8 eggs 

YI Ib. flour Grated rind 1 lemon 
Mix all dry ingredients together and moisten with the well 

beaten eggs. Mix well. Steam six hours. Serve with English 

Plum Pudding Sauce. 



PUDDINGS 59 

FAREWELL PUDDING 

Toast pieces of left-over cake, or crumble them without 
toasting, place in pudding dish, pour over them any fruit juices 
or jellies, and over this Custard Sauce. Use beaten whites of 
eggs with sugar for frosting. 

FRUIT PUDDING NO. 1 

1 cup flour Milk 

1 teaspoon baking powder Fruit or berries 
1 teaspoon salt 

Sift dry ingredients and mix in enough milk to make a bat- 
ter that can be dropped from a teaspoon. Stew fruit or berries, 
with plenty of juice and, when boiling, drop the dough on top, 
in bits from a teaspoon. Cook twenty minutes. 

FRUIT PUDDING NO. 2 

>2 cup sugar 1 cup flour 

YZ cup milk 1^2 teaspoons baking powder 

1 egg 4 to 6 apples 

YZ cup water Vanilla 

Select apples that are juicy and will cook quickly. Slice 
them into baking pan, sprinkle with sugar and pour over this the 
water and batter made by mixing the sugar, milk, eggs, flour, 
baking powder and vanilla. Bake about three-quarters of an 
hour. 

GINGER PUDDING 

6 apples YZ cup boiling water 

Yz cup sugar y 2 teaspoon powdered ginger 

yi teaspoon powdered cin- 1 teaspoon soda 

namcn Flour 

1 cup molasses Salt 

l /2 cup butter 

Peel and slice apples, add sugar, salt, cinnamon, place in 
buttered pudding dish. Melt butter, add molasses, with ginger 
and soda dissolved in a little boiling water, then enough flour to 
make thin batter. Pour this mixture over apples. Bake in mod- 
erate oven half hour. Serve with whipped cream. 



60 MODERN MEATLESS COOK BOOK 

GRAHAM PUDDING 

1 cup graham flour ^ cup molasses 

1 cup sweet milk 1 teaspoon soda, level 

1 cup raisins, seeded and l /2 teaspoon salt 

chopped Cloves, nutmeg, cinnamon 

For Pudding. Mix together, steam two hours. 

Sauce 

1 cup sugar Grated rind and juice of 

y 2 cup butter l / 2 lemon 

1 egg well beaten Water 

For Sauce. Mix together, add six tablespoons boiling wa- 
ter, one by one. Keep hot. Do not boil. 

ICE-BOX PUDDING 

4 squares Baker's sweet 4 tablespoons sugar 
chocolate 4 tablespoons water 

\y 2 dozen lady fingers o eggs 

Boil sugar and water to make syrup. Melt chocolate in dou- 
ble boiler, and pour hot syrup over it. Take from fire and beat 
for ten minutes. Add beaten eggs. Line a bread tin with oiled 
paper. Split lady fingers and place them on sides and bottom 
of tin. Put layers of chocolate mixture and split lady fingers 
into tin. Let stand for several hours. Serve with cream. Will 
serve eight. 

INSTANT TAPIOCA PUDDING 

*/2 cup instantaneous tapi- l / 2 cup sugar 
oca l / 2 teaspoon salt 

1 quart milk 1 teaspoon extract vanilla 

2 eggs 

Stir tapioca into two cups of milk, beat yolks of eggs, stir 
into milk, add vanilla. Bring balance of milk to a boil, and stir 
in the mixture. Cook two minutes, then add the beaten whites 
of eggs. Serve with whipped cream or fruit sauce. 



PUDDINGS 61 

LEMON PUDDING 

3 large or 4 small eggs 3 rounded tablespoons corn- 

3 cups water starch 

\*/z cups sugar Juice of 2 or 3 lemons 

Butter size of an egg 

Separate whites and yolks of eggs. Bring water to a boil 
in double boiler. Beat yolks of eggs, add cornstarch and sugar, 
beat all together and stir into heated water, add juice of lemons. 
Cook in double boiler until thickened. Remove from fire and 
stir in the beaten whites. 

OLD FASHIONED RICE PUDDING 

2 rounding tablespoons rice 1 teaspoon vanilla 
1 pint milk y$ cup thick cream 

3 rounding tablespoons Salt 
sugar 

Place milk and uncooked rice in casserole. Set dish in pan 
of hot water and bake in moderate oven one hour, then add salt, 
nutmeg and sugar. Cover and bake slowly half an hour, stirring 
two or three times. Add vanilla and cream and return to oven 
for about ten minutes. The pudding should not be soft when 
done. Each kernel should be separate, but thoroughly cooked. 
In baking, as the light brown film forms on top, stir it into the 
pudding, as it adds to the flavor. 

ORANGE PUDDING 

1 cup of fine bread crumbs Juice of 2 oranges 
YZ cup of milk A little grated rind 
y$ cup of sugar Nutmeg 

2 eggs (beaten separately) 

Soak the bread crumbs in the milk, add juice of oranges, 
the grated rind, sugar, eggs and trifle of nutmeg. Bake from 
twenty to thirty minutes in a pan of water. Se r ve hot or cold 
with whipped cream. 



62 MODERN MEATLESS COOK BOOK 

SNOW PUDDING 

y 2 package gelatine 2 lemons 

\Y2 cups sugar 3 eggs 

1 pint milk 

Cover gelatine with cold water and when soft stir into it a 
pint of boiling water; add one cup sugar and juice of lemons. 
When cold and just beginning to thicken add the well beaten 
whites of eggs. Beat all till light and smooth. Pour mixture 
into two moulds, and set away to cool. Serve with custard made 
with yolks of eggs, milk and half cup of sugar. Will serve 
twelve. 

SOOTLACH (A Turkish Dish) 

2> l / 2 quarts milk (10 cups) Salt, sugar, cinnamon 

9 small tablespoons rice 

Cook over slow fire until creamy, stirring frequently, add 
sugar to taste, pour into flat dish, sprinkle with cinnamon. Serve 
with cream. (Usually for one cup milk take small tablespoon 
rice and then add one more cup milk a little later.) Serves eight. 

SPOONFUL PUDDING 

1 egg 1 tablespoon milk 

1 level tablespoon butter 1 level teaspoon baking pow- 

2 tablespoons sugar der 

2 heaping tablespoons flour Pinch of salt 
1 heaping tablespoon corn- Raspberries 

starch 

Cream butter and then cream sugar and butter. Mix salt, 
cornstarch and flour, reserving a little of the flour to mix -/ith 
baking powder later. Sift these dry ingredients and mix with 
butter and sugar. Add milk and yolk of egg. Beat thoroughly. 
Add baking powder and then fold in white of egg. Butter ihree 
cups and put two tablespoons of red raspberries into each. Cover 
berries with two tablespoons of batter. Steam forty minutes or 
bake in moderate oven. Serve with cream. 



PUDDINGS 63 

SPONGE PUDDING 

1 quart milk ^4 cup sugar 

1 cup flour 6 eggs 

YT, cup butter 

Put milk into double boiler, mix flour with some of cold milk 
to a smooth paste, when milk boils stir in. Set off to cool. Add 
sugar and butter. When cool, add well beaten yolks and beat 
hard. Beat whites stiff and stir in last. Set in pan of hot water 
in a moderate oven and bake an hour. Serve cold with cream 
or whipped cream. Serves six. 



CHAPTER IX. 

PUDDING SAUCES 



BLACK PUDDING SAUCE 

2 eggs 1 cup sugar 

l /2 cup butter 1 teaspoon vanilla 

Cream butter and sugar. Add the beaten eggs. Beat well 
and flavor with vanilla. 



CAKAMEL PUDDING SAUCE 

1 cup granulated sugar 1 cup hot water 

Melt the sugar in an iron saucepan and stir until it is a light 
brown color. Add boiling water and cook for two minutes. Pour 
into a bowl and set aside to cool. 

CUSTARD SAUCE 

1 cup milk Y-2. cup sugar 

2 yolks of eggs 1 teaspoon butter 

Boil ingredients in double boiler until creamy. Flavor to 
taste. 

EGG SAUCE 

Yz cup sugar Salt 

1 egg Vanilla 

Beat egg, add sugar by degrees, then pinch of salt, and va- 
nilla. 

PLUM PUDDING SAUCE 

4 tablespoons flour 4 tablespoons butter 

1 quart water 1 teaspoon vanilla 

54 teaspoon nutmeg 1 teaspoon lemon 

1 cup sugar *4 teaspoon salt 

Melt butter in saucepan, stir in flour, add warm water, cook 
until smooth, then add other ingredients. 



PUDDING SAUCES 65 

HARD SAUCE 

2 eggs 1 cup sugar 

y 2 cup butter Vanilla 

Cream butter and sugar, add well beaten eggs. . Flavor. 

LEMON SAUCE 

1 pint boiling water 2 tablespoons butter 

1 cup sugar 1 lemon 

2 tablespoons cornstarch 

Blend sugar and cornstarch, pour over boiling water and 
cook twenty minutes. Add butter and lemon juice and remove 
from stove. 

ORANGE SAUCE 

YI cup sugar 2 tablespoons flour 

2 tablespoons butter 1 orange 

2 cups water Pinch salt 

Melt butter in saucepan, stir in flour, add warm water, juice 
and rind of orange, and salt. 

SILVER SAUCE 

Y$ cup butter y 2 teaspoon boiling water 

y 2 cup sugar y 2 teaspoon vanilla 

2 eggs (whites) 

Cream butter and sugar. Beat in stiffly whipped whites. 

Add water and flavoring. Let stand before serving. 

GOLDEN SAUCE 

Use recipe for Silver Sauce, adding yolks of eggs. 

STRAWBERRY SAUCE 

Use recipe for Silver Sauce, omitting eggs and adding one- 
half cup of crushed strawberries. 

VANILLA SAUCE 

2 tablespoons flour 2 tablespoons butter 

3 cups water 1 teaspoon vanilla 
y 2 cup sugar Pinch of salt 

Melt butter in saucepan, then stir in flour, add the water, 
warm preferred, vanilla and salt. 



CHAPTER X. 

PASTRY 



PASTRY DOUGH 

1 cup flour Y-Z teaspoon salt 
/licup crisco 

Rub flour and crisco together, stir in enough cold \vacer to 
make medium stiff dough. Roll into piece large enough for 
crust, spread with crisco, fold once and roll again. Small left- 
over pieces may be used for pastry cases. 

PASTRY CASES 

Use pastry recipe. Turn individual tin patty-tins upside 
down on baking sheet, cover outside of tin with pastry rolled 
thin, bake. These cases may be kept for several days, and may 
be used in serving stewed protose, peas, corn, creamed oysters, 
fruit, etc. Makes an attractive dish. 

PIE CRUST NO. 1 

2 cups flour 1 teaspoon salt 
1 cup crisco Water 

1 level teaspoon baking 

powder 

Add salt and baking powder to flour and sift. Chop flour 
and crisco together, then gradually add water enough to make 
stiff dough. Place on floured board, sprinkle over with flour, 
roll out and fold into three layers, roll again and repeat this 
process four times. An excellent crust. 

PIE CRUST NO. 2 

1 cup flour 4 tablespoons crisco 

1 teaspoon salt 3 tablespoons water 

Sift flour and salt, cut in crisco, using two knives, add wa- 
ter. Pie crust dough must be stiff. Roll on floured board and 
spread with crisco. To make a flaky pie crust, repeat this five 
or six times. 



CHAPTER XI. 

PIES 



APPLE PIE 

Tart apples 1 teaspoon cinnamon 

1 cup sugar or 

Salt l /2 teaspoon nutmeg 

Line pan with Fie Crust No. 1 or No. 2. Put in layer of 
thinly sliced apples, sprinkle with sugar into which spice has 
been mixed, and also a tablespoonful of flour if apples are juicy, 
dot with bits of butter. Repeat these layers until pan is full, 
cover with top crust, prick with fork, brush over with water cr 
milk and bake in moderate oven. 

CHOCOLATE PIE 

1 pint milk 3 scant tablespoons- chocolate 

2 egg yolks 1 tablespoon cornstarch 

1 cup sugar Butter size of walnut 

Bake crust first. Put milk into double boiler, let come to 
a boil. Mix well the other ingredients and add to the boiling 
milk. Put into baked crust. Beat whites of eggs with one ta- 
blespoon sugar, spread on top and brown. 

CRUSTLESS CUSTARD PIE 

2 tablespoons flour 1 quart milk 
4 tablespoons sugar Vanilla 

3 eggs, well beaten Salt 

Mix eggs, sugar, flour and salt together. Add milk slowly, 
beating constantly, flavor, pour into large buttered pie pan. 
Bake in moderate oven until custard sets. 



68 MODERN MEATLESS COOK BOOK 

CUSTARD PEE 

3 whole eggs or yolks of b % teaspoon salt 

3 heaping tablespoons 1^ cup rich milk (cold) 

granulated sugar Nutmeg or extract 

1 tablespoon melted butter 

Beat eggs and sugar in a bowl until well mixed, add butter, 
salt and beat again, then milk and pour into deep pie plate, lined 
with pastry. Dust the top with nutmeg and bake in a moderate 
oven until custard sets. 

This is a good way to use up yolks after making white cake, 
and is even better than the whole egg. A little cream is also bet- 
ter than butter. 

EGGLESS PUMPKIN PIE 

1 cup cooked pumpkin 1 cup brown sugar 

2 cups cream or milk ('if 1 teaspoon ginger 
milk add butter) Pinch of salt 

1 teaspoon flour Cinnamon, nutmeg 

Mix dry ingredients, add to pumpkin and milk. Sprinkle 
cinnamon and nutmeg over pie and bake in a moderate oven. 
Some like two teaspoons of molasses and white sugar and one 
teaspoon baking powder added to this. 

LEMON PIE NO. 1 

.4 eggs Juice of \ l / 2 lemons 

1 cup sugar Grated rind of lemons 

Beat yolks of eggs well, add sugar, lemon juice and rind, 
put into double boiler and cook until a thick cream, beat into this 
the very stiff whites, pour into already baked pie-crust and place 
in hot oven to brown. 

LEMON PIE NO. 2 

1 cup sugar 2 eggs 

1 cup cold water Butter size of small egg 

1 tablespoon cornstarch Juice of lemon 

1 slightly rounded table- 
spoon flour 

Blend sugar, yolks of eggs, flour and cornstarch. add water, 
butter and greated rind of lemon. Cook in saucepan until mix- 
ture thickens, stirring constantly. Turn into a baked pie-crust, 
cover with a meringue made of the whites of eggs and one table- 
spoon sugar, cover pie and brown. 



PIES 69 

LEMON PIE NO. 3 

1 slice of bread l^in. thick 3 yolks of eggs 

V/2 cups boiling water 2 or 3 whites 

1;H> cups sugar Butter size of egg 

\Yz lemons 

Pour boiling water over bread, add sugar, beaten yolks, 
juice and grated rind of lemon, melted butter. Bake in uncooked 
crust, cover with meringue made from beaten whites to which 
three level tablespoons of sugar have been added. Brown in 
oven. 

LEMON PIE NO. 4 

3 eggs 5 tablespoons water 

4 tablespoons sugar Salt 
1 lemon 

To well beaten yolks add water, sugar, salt, juice and rind 
of one lemon. Put into double boiler and cook until mixture 
thickens. Beat whites of eggs until stiff, add four tablespoons 
sugar, one at a time and fold into custard. Pour into baked 
crust. Bake until custard puffs up. 

MINCE MEAT, VEGETARIAN 

3 pints sour apples 3 cups raisins 

3 Pints green tomatoes y 2 teaspoon each of cloves, 
(peeled and water mace and allspice 
pressed out) 2 teaspoons salt 

4 cups brown sugar 2 teaspoons cinnamon 
1 pint boiled cider Juice of 1 lemon 

or 

1 cup vinegar 

Grind or chop apples and tomatoes. Mix all together and 
cook slowly three hours. Seal in glass jars for winter use. In 
making the pie, before putting on top crust, dot with pieces of 
butter. This takes the place of the suet in the old-fashioned 
mince meat. 



70 MODERN MEATLESS COOK BOOK 

PINEAPPLE PIE 

1 cup sugar 1 can pineapple 

3 eggs 1 tablespoon cornstarch 

l /z cup butter 1 cup sweet cream 

Make pie crust. Beat butter, sugar and yolks of eggs to a 
cream, add pineapple (minced). Dissolve cornstarch in cream 
and add to mixture, mix thoroughly. Beat whites of eggs very 
stiff, fold in lightly. Fill crust, bake in moderate oven. Serve 
cold. If desired, both yolks and whites of eggs may be beaten 
in with pineapple and pie baked with two crusts. 

RHUBARB PIE 

\ l / 2 cups rhubarb 1 egg 

y$ cup sugar 1 tablespoon flour 

Prepare the rhubarb and scald it as for stewing; mix with 
the other ingredients and bake between two crusts. 

SQUASH OR PUMPKIN PIE 

3 cups squash 2 cups brown sugar 

YI cup molasses 1 teaspoon each of cinnamon, 

2 eggs ginger, cloves 
2 cups milk 

Make pie crust. Mix ingredients together, place in crust 
and bake in moderate oven about half an hour. 



CHAPTER XII. 

PRUNES 



JUST A WORD ABOUT PRUNES 

The right prunes cooked right are delicious. They are 
more than fruit ; they make the best breakfast food in the world. 
Santa Clara Valley residents, of all communities, have absolute- 
ly the best deciduous green fruits, berries and melons at their 
command; yet a large proportion eat prunes with cream every 
morning in the year. In pies, cakes, souffles, and fifty other 
ways, primes make a tooth-some article of diet. A cook book 
from Santa Clara Valley would be incomplete without a prune 
department. 

BABY'S EVENING MEAL 

Press through a sieve six or eight prunes with juice. Add 
to pulp a couple of tablespoons of cream. Serve with a slice of 
toasted whole wheat bread or unsweetened graham or other 
wafer and a glass of milk. 

BAKED PRUNE DUMPLINGS 

2 cups sifted flour Walnuts 

2 tablespoons crisco Water to mix 

% teaspoon salt Stewed prunes 

2 teaspoons baking powder 

Make paste, roll out, and cut in five-inch squares, 
one-fourth inch thick. Pit prunes, stuff with half 
walnuts. Place six in each square of paste. Sprinkle with 
sugar, dot with butter. Pinch squares together, brush with 
white of egg and cover with granulated sugar. Bake in mod- 
erate oven. Serve with cream or hot sauce. 



72 MODERN MEATLESS COOK BOOK 

BAKED PRUNES 

Cover a quart of prunes with boiling water and bring to a 
boil quickly in a covered kettle. Boil steadily for twenty min- 
utes. Then remove cover and simmer till about one-half cup 
of liquid is left. Add lemon juice to flavor and simmer a little 
longer. Turn the contents of the kettle on a large granite pie 
plate ; it should hold the prunes in one compact layer ; cover with 
another plate and bake in a moderate oven until nearly all the 
juice has disappeared. Turn each prune with the tine of a fork 
and return uncovered to a slow oven, if too hot the door may 
be left open. Allow to remain a few minutes until they are 
glossy but not dry. The prunes should be rather firm when done 
but not hard, care being taken not to blister them. Put away in 
a covered dish and serve with cream or crisp walnuts. 

EDEN VALE PRUNE WHIP 

1 pint stewed prunes 6 egg whites 

Ys pint thick cream Raspberry or loganberry 

jelly 

Drain prunes thoroughly, pit them and rub through col- 
ander; avoid rubbing the skins through as much as possible. 
Beat the whites of eggs to a stiff froth; then by degrees beat 
this into sifted prunes. If not sweet enough to suit taste, add 
a tablespoon of sugar. The delicacy of this dish depends large- 
ly upon the thoroughness with which the ingredients are beat- 
en together. When well beaten, pour into glass dish. Whip 
cream and spread evenly over top of pudding. Then fleck the 
whipped cream with bits of jelly. Serve with cream or if pre- 
ferred with a custard made from the yolks of six eggs. 

PRUNE BREAD 

1^2 cups white flour 1^4 cup s thick sour milk 

l^a cups fine graham flour ^ cup molasses 

2 rounding tablespoons white 1 teaspoon soda, a trifle more 
or brown sugar than level 

1 level tablespoon salt 1 heaping cup stewed prunes 

Remove pits from prunes and cut them up in the cup with 
a knife. Mix them thoroughly into the milk, soda and mo- 
lasses. Add dry ingredients, which have been mixed together; 
beat well. Bake in two or three round loaves in moderate oven 
about forty minutes, watching carefully towards the last as it 
burns easily. The bread is improved by baking in small heavy 
earthenware pudding dishes or in small steel skillets. 



PRUNES 73 

PRUNE LAYER CAKE 

2 cups sugar 1 teaspoon baking powder 
YZ cup butter 1 teaspoon powdered mace 

3 eggs 1 cup chopped walnuts 
% cup sweet milk 1 cup steamed prunes 

Cream butter and sugar, add eggs, milk, flour previously 
sifted with baking powder and mace. Line cake pan with but- 
tered paper, fill in a layer of cake batter, spread a layer of 
chopped prunes over this, then a layer of nuts. Repeat until 
pan is two-thirds full. Bake in a steady, but not quick, oven. 



PRUNE PUDDING NO. 1 

3 tablespoons sugar 1. teaspoon soda 

2 tablespoons butter \Y* cups chopped prunes 

1 egg Salt 

1 large cup buttermilk Nutmeg 

l^ cups flour 

Cream butter and sugar, stir in egg, add buttermilk, soda 
dissolved in a little warm water, chopped prunes, flour, salt, 
nutmeg. Fill baking powder cans two-thirds full, steam three 
hours. Serve with vanilla sauce. 



PRUNE PUDDING NO. 2 

Crumbled bread Butter 

Chopped stewed prunes 1 cup chopped walnuts 

Put a layer of broken bread into a baking-dish, then a lay- 
er of chopped prunes and bits of butter, repeat till you have 
quantity desired. Pour prune juice over pudding and add 
chopped walnuts as final layer. Bake twenty minutes in mod- 
erate oven. Serve with hard sauce. 



PRUNE PUDDING NO. 3 

1 quart stewed prunes 4: tablespoons sugar 

4: eggs 

Beat whites of eggs very stiff, add the sugar gradually, 
then the prunes, pitted and chopped. Turn into buttered dish 
and bake fifteen minutes. Serve with cream. 



74 MODERN MEATLESS COOK BOOK 

PRUNE SOUFFLE 

1 cup stewed prunes y 2 cup sugar 

3 eggs (whites) 

Remove pits from prunes and chop fine. Add whites of 
eggs and sugar beaten to a stiff froth. Mix well, turn into a 
buttered dish and bake thirty minutes in a moderate oven. 
Serve with whipped cream. 

STEWED PRUNES NO. 1 

Cleanse thoroughly, soak in water ten or twelve hours, 
adding a little granulated sugar when putting to soak ; for al- 
though the fruit is sweet enough, experience has shown that the 
added sugar changes by chemical process into fruit sugar and 
brings out better the flavor of the fruit. After soaking, the 
fruit will assume its full size, and is ready to be "simmered" 
on back of stove. Do not "boil" prunes, that is what "spoils" 
prunes. Simmer only. Keep lid on. Shake gently, do not stir. 
When tender are ready for table. Serve cold. Added just be- 
fore simmering, a little sliced lemon or orange gives a rich col- 
or and flavor to syrup. 

STEWED PRUNES NO. 2 

Wash prunes, cover with hot water, let stand until water 
is cool, drain, cover two inches above top of prunes with hot 
water, bring quickly to a boil. Set on back of stove and sim- 
mer till water is boiled down about one-half. When soft, add 
a little sugar. Some prunes require no sugar cooked in this 
way. 

STEAMED PRUNES 

Steam until the fruit is swollen to its original size and is 
tender. Sprinkle with powdered sugar and squeeze lemon juice 
over them. 

STUFFED PRUNE PEE 

Two cups flour, three tablespoons crisco, one-half teaspoon 
salt, enough ice or cold water to mix so there are dry flour flakes 
left in bowl. Cover pie tin with crust. Fill with cooked prunes, 
pitted and stuffed with nut meats ; cover with prune juice ; dash 
of cinnamon if desired. Bake and then cover with meringue 
made of white of two eggs beaten stiff, add three tablespoons 
sugar; brown in oven. Delicious with whipped cream instead 
of meringue. 



PRUNES 75 

STUFFED PRUNES 

Wash choice prunes several times in boiling water. Steam 
half an hour or until pliable. Remove pits with the point of a 
sharp paring knife. Stuff with walnut kernels and roll in pow- 
dered sugar. 

Stuffed prunes are more delicious when eaten the same day 
as the walnuts soon lose their crispness, owing to the moisture 
of the prunes. 



CHAPTER XIII. 

MISCELLANEOUS DESSERTS 



APPLE CRISP 

8 apples 5 level tablespoons butter 

l /2 cup water 1 cup sugar 

1 teaspoon cinnamon ^cup flour 

Slice apples and place in baking dish. Mix sugar, flour, 
cinnamon, butter and sprinkle on top of apples. Pour water 
over all and bake. 

APPLE AND QUINCE SAUCE 

Peel and slice two quince and cook while paring apples. 
Pare and slice about twelve apples that will cook quickly and 
put in with quince. Heat thoroughly on fire, put into fireless 
cooker for three hours. Remove from cooker, sweeten, heat 
again, replace in cooker, cook for two hours. Before serving 
put through colander. 

BAKED APPLES NO. 1 

12 green apples J 4 cup butter 

1 cup sugar Pinch salt 

y 2 cup flour Water 

Wash apples, core with corer. Cream flour, sugar and but- 
ter, fill centers. Bake in moderate oven until done, usually 
about one-half hour. 

BAKED APPLES NO. 2 

12 apples Cinnamon 

y cup sugar Water 

Peel and core apples, place in pan with one teaspoon of 
sugar in center of each, sprinkle lightly with cinnamon. Bake 
in moderate oven. When done, place in bottom of pan one- 
half cup sugar and al^out half cup water. Replace in slow oven, 
simmer ten or fifteen minutes. Early apples cannot be baked in 
this way as they go to pieces. Winter apples are best. 



MISCELLANEOUS DESSERTS 77 



BAKED PEARS 

12 pears 54 cup water 

% cup sugar Stick of cinnamon 

Wash ripe pears, core with corer, fill center with sugar, 
pack in baking pan on their sides, add water, place in hot oven. 
\Vhen almost done, add to juice remaining half cup of sugar 
and cinnamon stick, and if necessary, more water. Allow pears 
to simmer in this syrup in slow oven for about fifteen minutes 
to mellow them. Serve hot or cold. 

BAKED CUP CUSTARD 

5 scant cups milk *4 teaspoon nutmeg 
3 eggs Pinch of salt 

6 dessert spoons sugar 

Beat eggs, add milk, sugar and nutmeg. Bake in sherbet 
cups placed in pan of hot water. 

BAKED BANANAS 

Beat two eggs and one cup of water together. Peel fruit, 
dip in egg, then in granola, repeat. Place in buttered pan. Bake 
twenty minutes in hot oven. Serve with Orange Sauce. 

BROWN BETTY 

1 egg Sliced apples 
y 2 cup sugar Butter 
Bread crumbs Vanilla 
Cinnamon 

Place layers of sliced apple and bread crumbs in a baking 
dish, sprinkle each layer with sugar, cinnamon and bits of butter. 
Bake in medium oven one hour. Serve with the following sauce : 
Beat an egg, adding sugar by degress and beat well. Flavor with 
vanilla. Hard sauce may be used. 

CARAMEL CUSTARD 

2 cups sugar 5 eggs 
2^ cups milk 

Melt sugar over a slow fire in a skillet until brown. It re- 
quires constant stirring to prevent burning. Remove from fire 
and stir in milk. Put back on fire and let sugar dissolve thor- 
oughly. Beat eggs very light, pour in milk and dissolved sugai, 
stir well and pour into custard-cups. Place in pan of hot water 
and bake in slow oven until done. Be careful not to cook too 
long. 



78 MODERN MEATLESS COOK BOOK 

CHARLOTTE RUSSE 

\ l /4 cup milk \ l /4 tablespoons granulated 

5 tablespoons sugar gelatine 

2 eggs '4 cup water 

J4 teaspoon salt 1 cup heavy cream 

\ l /2 teaspoons vanilla 

Scald the milk. Beat yolks of eggs slightly, add two tea- 
spoons sugar, salt, and pour over milk gradually, stirring con- 
stantly. Return to double boiler and cook, stirring constantly 
until mixture thickens slightly and a coating is formed on the 
spoon; then add the gelatine soaked in the cold water fifteen 
minutes. As soon as gelatine has dissolved, strain and set pan 
containing mixture in a pan of ice-cold water, stirring occasion- 
ally that mixture may not lump. As mixture thickens add the 
whites of eggs beaten stiff and the cream beaten stiff, mixed 
with three tablespoons sugar and the vanilla. Pour into 
molds and serve with sponge cake. 



l/^ cups strong coffee 1 tablespoon gelatine (gran- 

YZ cup milk ulated), soaked in a little 

l /2 cup sugar cold water 

3 eggs 

Add to coffee, milk, sugar, egg yolks and gelatine. Cook 
ingredients in double boiler until mixture begins to thicken. 
Meantime, beat the egg whites very stiff and when the pudding 
is stiff stir it into them. Add one teaspoon vanilla and set away 
in a mould wet with cold water. Chill and serve with plain or 
whipped cream. 

Cereal coffee may be substituted but must be strong. 

DELIGHT DESSERT 

Make a cream sponge cake, bake in two layers, cover each 
layer with stiffly whipped cream, sprinkle with chopped wal- 
nuts and serve with chocolate syrup, made as follows: Mix to- 
gether one cup sugar, one-half cup water, four tablespoons 
chocolate, boil five minutes. 



MISCELLANEOUS DESSERTS 79 

FRUIT SALAD AS DESSERT 

1 envelope Knox's gelatine 2 bananas 

3 cups boiling water Juice of 1 lemon 

2 oranges Cream 
YZ cup walnuts 

Soak gelatine half hour in half cup cold water. Pour three 
cups boiling water over this and sweeten to taste. Let liquid 
cool. Add oranges, bananas, nuts cut into small pieces, then 
lemon juice. Serve with cream. 

LEMON CREAM 

4 eggs \]/2 lemons 

5 rounded tablespoons sugar y% teaspoon salt 

Separate yolks and whites, beat yolks until lemon color, add 
sugar, grated peel and juice of lemons, stir well. Boil in double 
boiler until it thickens. Take from the fire and cool, then pour 
it into the well beaten whites to which salt has been added be- 
fore beating, stirring well. Put in glass sherbet cups and serve 
cold. 

LEFT-OVER CAKE DESSERT. 

1 quart milk Butter size of egg 

3 eggs Sugar, salt, vanilla 
1 heaping teaspoon corn- 
starch 

Toast pieces of left-over cake, put in dish, pour over it 
custard. 

Custard 

Heat milk in double boiler. Wet cornstarch with a little 
cold milk, put in eggs and sugar, beat together and stir into the 
hot milk. 

LEMON BANANAS 

1 dozen bananas 3 lemons 

1 cup sugar 

Slice bananas, put sugar and juice of lemons over them and 
let stand two hours before serving, turning over two or three 
times while standing. Orange juice may be added. 



80 MODERN MEATLESS COOK BOOK 

MARMALADE MERINGUE 

Make rich pastry, roll not too thin, cut into squares or ob- 
longs and bake. Spread with orange marmalade (or other fruit). 
Cover with meringue made by adding a quarter cup sugar to 
stiffly beaten white of one egg, salt. Put in oven and brown 
slightly. 

MINUTE TAPIOCA 

\y 2 pints milk 3 eggs 

1 cup minute tapioca 1 tablespoon butter 

1 cup sugar Salt, vanilla, lemon 

Put the tapioca and milk into a double boiler and cook fif- 
teen minutes, add sugar, butter, flavoring and a pinch of salt and 
cook five minutes longer, then add beaten yolks of eggs. Re- 
move from stove and stir in the beaten whites. Pour into dish 
and serve with cream. 

ORANGE CUSTARD 

1 level tablespoon cornstarch 1 teaspoon vanilla 
4 oranges 1 heaping cup sugar 

1 quart of milk 4 eggs 

Mix cornstarch with a little milk, beat yolks of two eggs 
and two whole eggs and add to cornstarch, then milk, sugar and 
vanilla. Cook in double boiler until it thickens. Cut four or- 
anges into small pieces in dish in which custard is to be served 
and sprinkle about half a cup of sugar over them and let stand. 
Just before serving, pour the custard over the oranges. Beat 
the whites of two eggs stiff, add a little sugar and drop in spoon- 
fuls over top of pudding. Serves ten. 

PEACH CUPS 

1 pint milk 1 tablespoon melted butter 
3 cups flour 2 heaping teaspoons baking 
Y-2. teaspoon salt powder 

2 eggs Fruit 

Beat eggs, add milk, salt, flour and beat thoroughly, then 
mix in butter and baking powder. Put a little into each baking 
cup, then a layer of fruit, cover with more batter and set cups in 
a pan half filled with boiling water. Bake twenty minutes in 
quick oven. Serve with cream or soft sauce. Glass sherbet cups 
may be used. 



MISCELLANEOUS DESSERTS 81 



PEACH ICE CREAM 

1 quart milk 1 cup sugar 
4 eggs 

Scald the milk. Beat the eggs and add sugar. Mix together 
and pour into scalded milk. Cook very slowly, stirring until it 
thickens a little; set to cool. Cut up six peaches fine and cover 
with a cup of sugar. Add one pint whipping cream to peaches 
and then add this to cooked mixture. Freeze. 

PEACH MELBA 

2 eggs 2^ tablespoons boiling 
y 2 cup sugar water 

Y-Z cup flour Vanilla 

Y$ teaspoon baking powder Peaches, canned or fresh 
Beat yolks and sugar, add water, baking powder, flour and 
whites of eggs. Pour into greased pan and cover dough with 
fruit. Bake from a half to three-quarters of an hour. Serve 
with whipped cream. 

PINEAPPLE FLIP 

1 can minced pineapple 1 tablespoon cornstarch 

2 cups water Small lump butter 
V/2 cups sugar Yolks 2 eggs 

Mix together above ingredients and cook in double-boiler. 
As soon as it thickens, pour into a deep dish and spread the beat- 
en whites of eggs over top, brown slightly. Serve very cold. 

PINEAPPLE FLUFF 

1 tablespoon gelatine 1 cup sugar 

1 cup cold water 1 cup pineapple 

1 cup boiling water 1 pint cream 

Soak gelatine in cold water, dissolve in boiling water, add 
sugar and pineapple. Turn mixture into cream which has been 
well whipped. Mould and serve with soft custard. 

PINEAPPLE TAPIOCA 

2 tablespoons minute tapioca 1 cup grated pineapple 
1 cup water 1 tablespoon sugar 

Cook in double-boiler tapioca, water, pineapple, sugar and 
salt twenty minutes or until top is clear. Serve hot or cold, with 
or without cream. Mould if desired. 



82 MODERN MEATLESS COOK BOOK 

STRAWBERRY SHORT CAKE 

2 cups flour 1 cup butter and crisco 

3 level teaspoons baking mixed 
powder 1 egg 

j-4 teaspoon salt 1 tablespoon sugar 

Milk 

Work shortening into the flour, add baking powder, salt, 
break egg into flour, add enough milk to make a thick batter, 
stir well. Bake in shallow pan about twenty minutes. When 
done, remove from pan, split and spread with butter. Cover 
with the berries, which have been crushed and sweetened. Serve 
at once. 

STRAWBERRY DESSERT 

1 quart strawberries 1 cup water 

1 cup sugar 1 lemon 

l /2. box gelatine Whites 4 eggs 

Mash the berries and stir in one-half cup sugar, cover the 
gelatine with a gill of water and let stand one hour. Make a 
syrup of one-half cup sugar and one cup water, simmer slowly 
twenty minutes. Strain the berries, pour boiling syrup over gel- 
atine, return to the fire and stir until dissolved. Remove, add 
berry juice and lemon juice. Set aside until mixture begins to 
cool, beat ten minutes, add gradually as it thickens the well beat- 
en whites and beat until quite stiff. 



CHAPTER XIV. 



COOKIES, DOUGHNUTS 
and WAFERS 



DROP COOKIES 

4 tablespoons butter ^2 teaspoon salt 

1 cup sugar y^ cup chopped raisins or 
4 tablespoons sweet milk walnuts 

2 eggs, beaten 1 teaspoon vanilla 
2 cups flour, well rounded Little nutmeg 

2 teaspoons baking powder 

Cream butter and sugar, add eggs, then flour, into which 
salt and baking powder have been put, then nutmeg, raisins and 
flavoring. Stir until thoroughly mixed. Drop from teaspoon 
on buttered tins, leaving a space between each cookie. Bake in 
moderate oven. 

FRUIT COOKIES NO. 1 

2 egg 1 cup currants 

1 cup brown sugar 1 teaspoon each of soda, salt 

% cup butter and cinnamon 

J/2 cup hot water y$ teaspoon cloves 

1 cup raisins }/ 2 teaspoon nutmeg 
Mix the whole with enough flour to roll or drop. Bake in 
moderate oven. 

FRUIT COOKIES NO. 2 

l /2 cup butter l / 2 teaspoon cinnamon 

1 cup sugar ^ cup chopped walnuts 

2 eggs j4 cup chopped raisins 
l /2 teaspoon soda % cup chopped currants 

3 tablespoons hot water 1% white flour 
% teaspoon salt 

Cream butter and sugar, add eggs well beaten, soda dis- 
solved in water and one-half the flour with salt and cinnamon. 
Then add fruit and the rest of the flour. Drop on greased pan 
and bake in a moderate oven fifteen or twentv minutes. 



84 MODERN MEATLESS COOK BOOK 

GRAHAM COOKIES 

3 cups Graham flour 4 tablespoons milk 

1 cup sugar 1 teaspoon soda (scant) 

1 cup butter 1 teaspoon nutmeg 

2 eggs well beaten Salt 

Cream butter and sugar. Add beaten eggs and milk, then 
dry ingredients, previously sifted. Roll thin, cut and bake in 
moderate oven. 

GINGER COOKIES 

1 egg 1 teaspoon ginger 

1 cup brown sugar 1 teaspoon soda, dissolved in 
1 cup molasses 3 tablespoons hot water 

1 cup butter or crisco Flour 

Mix the whole with enough flour to roll out nicely. Bake 
in moderate oven. 

HONEY DROP COOKIES 

y* cup butter 3 tablespoons lemon juice 

y 2 cup sugar 3y 2 cups flour 

1 cup honey 1 teaspoon soda 

2 eggs beaten separately Rind of lemon (yellow part 

only) 

Cream sugar and butter, add honey, beaten yolks and flour 
to which soda has been added, then juice, rind of lemon and beat- 
en whites. Mix, roll thin, cut and bake in moderate oven. 

OATMEAL COOKIES 

1 cup sugar 2 cups oatmeal 

2 e gg s 1 CU P raisins 

1 cup butter 1 teaspoon soda 
5 tablespoons sour milk Salt 

2 cups flour 

Beat eggs, add sugar and beat again, then add melted short- 
ening and milk in which soda has been dissolved, salt. Mix 
well, add flour, oatmeal, chopped raisins well floured. Drop 
from a teaspoon on a well buttered tin. Bake in moderate oven. 



COOKIES, DOUGHNUTS AND WAFERS 85 



FINOCHIE WAFERS 

1 cup brown sugar 4 tablespoons flour 

3 eggs 1 cup chopped walnuts 
l /4 teaspoon baking powder Pinch salt 

Beat eggs, add sugar, then dry ingredients and nuts. Must 
be dropped on greased enamel pan allowing room for spreading. 
Bake until a delicate brown. 

ROLLED OATS COOKIES NO. 1 

1 cup sugar 1 teaspoon nutmeg 

1 cup butter 2 l / 2 cups rolled oats 

4 tablespoons milk 2*4 cups flour 

2 eggs well beaten Salt 
1 scant teaspoon soda 

Mix sugar, butter, eggs, milk, nutmeg and soda dissolved 
in a little hot water, salt, then flour and rolled oats. Roll thin, 
cut and bake in moderate oven. 

ROLLED OATS COOKIES NO. 2 

1 cup Golden "C" sugar l /> cup seedless raisins 
l / 2 cup Wesson or Primrose l / 2 cup chopped nuts 

oil 1 teaspoon cinnamon 

2 eggs l / 2 teaspoon soda (dissolved 
2 cups rolled oats in a little hot water) 

2 cups flour 

Mix sugar, oil, beaten eggs, add flour alternately with dis- 
solved soda, then add nuts, raisins and cinnamon. After mix- 
ing, let dough stand about an hour, then drop from teaspoon on 
a well buttered tin. Bake in moderate oven. 

ROLLED OATS COOKIES NO. 3 

1 cup sugar 1 teaspoon salt 

Y^ cup crisco 1 teaspoon cinnamon 

1 cup chopped raisins T level teaspoon soda 

2 eggs 2 cups rolled oats 
2 level cups flour 

Cream sugar and crisco. Add eggs after beating well, then 
raisins. Sift flour, salt, cinnamon and soda together, add slow- 
ly to mixture. Stir in rolled oats. This makes a very stiff mix- 
ture. Take out by teaspoonfuls and roll in palm of hand. Bake 
in moderate oven. Sufficient to make sixty-five. 



$6 MODERN MEATLESS COOK BOOK 

* 

ROLLED OATS COOKIES NO. 4 

Y^ cup butter or crisco 1 scant cup chopped raisins 

1 cup sugar 1 teaspoon cinnamon 

2 well beaten eggs 1 teaspoon salt 

2 cups flour 24 teaspoon soda 

2 cups rolled oats 

Cream butter and sugar, add eggs ; mix dry ingredients to- 
gether and combine with first mixture ; add raisins and drop on 
buttered pan. Bake in slow oven. 

ROLLED OATS COOKIES NO. 5 

2 cups rolled oats 1 cup sugar 

1 cup flour 1 cup chopped walnuts 

l / 2 cup butter y 2 teaspoon baking powder 

legg 

Cream butter, add sugar, then well beaten eggs. Mix in 

flour, rolled oats and baking powder, lastly nuts. Drop on 
greased pan and bake about fifteen minutes. 

SOUR CREAM COOKIES 

2 /T, cup shortening 1 scant teaspoon soda 

1 cup sugar Flour enough to mix 

1 egg Salt 

1 cup thick sour cream 

Do not mix too stiff. Before baking rub lightly with the 
unbeaten white of an egg and sprinkle with sugar. 

WALNUT COOKIES 

1 cup chopped walnuts y 2 teaspoon each of ginger, 

1 cup molasses cloves and salt 

1/3 cup melted butter 1 teaspoon soda 

1 egg well beaten 3J/2 cups Hour 

1 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 

SUGAR COOKIES 

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 

powder Flour 

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 
twenty-one doughnuts. 



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 

powder 

Cream crisco and sugar, add well beaten eggs, milk, salt, 
flavoring, nuts and flour enough to make a soft dough. 

CHEESE WATERS 

% pound grated cheese 1 egg 

,4 tablespoons sifted flour 1 tablespoon butter 

Salt 

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 

CHEESE STRAWS 

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. 

CHEESE BALLS 

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 
or salads. 

CRUMBETTES 

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 
drop cakes. 

CREAM PUFFS 

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 

HERMITS 

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. 

KISSES 

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. 

MACAROONS 

^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 

MARGUERITES 

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. 

PEANUT WAFERS 

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. 

WALNUT WAFERS 

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. 

ROCKS 

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. 



CHAPTER XV. 

CAKES and GINGER BREAD 



ANGEL CAKE 

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. 

ALMOND CAKE 

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 

BISHOP CAKE 

.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. 
Baked slowly. 

BLACK CAXE 
Part I. 

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. 

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 

Cake Filling. 

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. 

COCOA CAKE 

\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 

water 

Mix ingredients in order given and bake in layers. Use 
cocoa filling. 

COFFEE CAKE 

>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 
oven. 

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 

powder 

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 

powder Salt 

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. 

GINGER BREAD 

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) 

2 eggs 

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. 

HOT GINGERBREAD 

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. 

JAM CAKE 

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. 

LAYER CAKE 

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 

MINUTE CAKE 

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 
days. 

MOCHA CAKE 

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- 
ing. 

MOLASSES CAKES 

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 
dozen cakes. 



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. 

POTATO CAKE 

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- 
water mon 

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 
cake. 



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 

(scant) chocolate 

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- 
olate Filling. 



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 

fifty minutes. 



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 

2 eggs 

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. 

SNOW CAKE 

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- 
ate oven. 

SWISS CAKE 

1 cup cream Enough flour to knead like 

1 cup sugar bread 
6 eggs 

Mix, roll thin and fry same as doughnuts. 

WHITE CAKE 

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- 
ents. 

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. 



CHAPTER XVI. 

FILLINGS and FROSTINGS 



BANANA FILLING 

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. 

BOILED ICING 

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 

CHOCOLATE FILLING 

1 cup sugar 5 tablespoons milk 

3 tablespoons chocolate Vanilla 

Mix the above ingredients and cook slowly five minutes. 

COCOA FILLING 

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 

and butter. 

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 

LEMON FILLING 

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 
filling. 

MAPLEINE 

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 

Salt 

Mix sugar, chocolate, add coffee, stir, then add butter, stir 
again, and when smooth add walnuts. 



FILLINGS AND FROSTINGS 105 

NUT FILLING 

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. 

ORANGE FILLING 

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. 

WHITE ICING 

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. 



CHAPTER XVII. 

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 

flour Salt 

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. 

BRAN BREAD 

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. 

BROWN BREAD 

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. 

COFFEE BREAD 

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. 

CORNMEAL LOAF 

2 cups cornmeal iy 2 cups boiling water 

1 level teaspoon salt I cup sweet milk 

2 level teaspoons baking I level tablespoon crisco 
powder 

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. 

CORN PONE 

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- 
erate oven. 

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 
oven. 

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 
oven. 

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 

powder 

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. 

JOHNNY CAKE 

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 

1 egg 

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 
if desired. 



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 
powder 

Dissolve soda in sour milk, add molasses and mix with dry 
ingredients, stir in nuts and bake forty-five minutes in moder- 
ate oven. 

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. 

RYE BREAD 

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. 

UNLEAVENED 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 

WHITE BREAD 

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 
minutes. 

CORNMEAL ROLLS 

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 
moderate oven. 

ENGLISH TEA BISCUITS 

4 cups flour 1 cup seedless raisins 

3 rounded teaspoons baking y 2 teaspoon salt 
powder Milk 

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. 

GRAHAM BISCUITS 

2 cups Graham flour Butter or crisco size of an 
1 cup white flour egg 

3 teaspoons baking powder Salt 

Milk 

Sift dry ingredients, rub in shortening, add milk enough to 
make soft dough, roll, cut and bake. 



BREADS AND BREAKFAST FOODS 115 

MAPLE BISCUITS 

1 quart flour y$ cup butter 

1 teaspoon salt Milk 

4 heaping teaspoons baking Grated maple sugar 

powder 

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. 

ROLLS 


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. 

SCONES 

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. 



116 



SQUASH BISCUITS 

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. 

TEA EOLLS 

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 
dozen muffins. 



BREADS AND BREAKFAST FOODS 117 

BARLEY MUFFINS 

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. 

BRAN SQUARES 

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. 

BRAN GEMS 

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 

desired. 

CORNMEAL MUFFINS 

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 

DATE MUFFINS 

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. 

EGG MUFFINS 

\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. 

GRAHAM MUFFINS 

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- 
ter, bake. 



BREADS AND BREAKFAST FOODS 119 

HOOVER MUFFINS 

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 
pans well. 

NUT MUFFINS 

\ 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. 

PLAIN MUFFINS 

2 rounded cups flour 1 egg 

4 rounded teaspoons baking 3 rounded tablespoons sugar 
powder Milk 

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. - 

POPOVERS 

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. 

RICE MUFFINS 

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. 

RYE MUFFINS 

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 

SQUASH MUFFINS 

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 
small muffins. 

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 
powder 

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 

CORNMEAL PANCAKES 

2^2 cups yellow cornmeal 1 cup white flour 

1 tablespoon sugar 6 teaspoons baking powder 

1 tablespoon salt Milk 
3 eggs 

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 
on griddle. 

FLANNEL CAKES 

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. 

FRENCH PANCAKES 

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. 



CHAPTER XVIII. 

CEREALS 



CEREALS 

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. 

CORNMEAL MUSH 

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. 



CEREALS 125 

LARGE HOMINY 

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. 



CHAPTER XIX. 

SANDWICHES 



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 
Graham bread. 

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. 

NASTURTIUM SANDWICHES 

Mash the flowers and mix with mayonnaise. The seeds and 
stems may also be used. Spread on thin slices of bread. 



SANDWICHES 127 

PEOTCSE SANDWICHES 

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 
and nuts. 



CHAPTER XX. 

BEVERAGES 



CARAMEL COFFEE 

6 tablespoons Caramel 6 cups water 

Cereal Coffee 

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 
and sugar. 

CHOCOLATE 

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 
if desired. 

CHOCOLATE EGG-NOG 

2 squares Baker's chocolate 4 drops vanilla 

l /2 cup boiling water 1 cup milk 

2 tablespoons sugar Dash of cinnamon 
1 egg 

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. 

COCOA 

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. 



BEVERAGES 129 

JUNO MATE 

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. 

JUNO MATE 

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. 

FRUIT PUNCH 

1 pint lemon juice 1 pint water 

1 pint orange juice 3 bananas (sliced) 

]/2 pint Dole's pineapple 1 cup strawberries (quar- 

juice tered) 

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. 



CHAPTER XXI. 

PRESERVING and CANNING 



APPLE JELLY 

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. 

CARROT MARMALADE 

1^2 pounds carrots 2 pounds granulated sugar 

2 lemons 

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. 

CRANBERRY JAM 

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 
moulds. 

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. 
Add: 

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. 

ORANGE MARMALADE 

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. 

PEACHES, CANNED 

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 
seal. 

PICKLED PEACHES 

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. 

PINEAPPLE HONEY 

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. 

QUINCE JELLY 

A delicious jelly is made by using equal quantities of quince 
and apple, and following directions for Apple Jelly. 

EELISH 

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. 

CANNED ASPARAGUS 

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. 



CHAPTER XXII. 

HOUSEHOLD HINTS 



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 
water. 

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 
utensils. 

Coal oil will soften boots and shoes that have been hardened 
by water. 

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. 




INDEX 



BEVERAGES 

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 

Graham 114 

Maple 115 

Olive Oil 115 

Scones 115 

Squash 116 

Three in One 116 

Bread, Boston Brown No. 1 106 

Boston Brown No. 2 107 

" Boston Brown No. 3 107 

Bran 107 

Brown 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 

Rye 112 

Unleavened 112 

Virginia Spoon 112 



White 113 

Gems, Bran 117 

Bran Squares 117 

" Rice Flour No. 1 119 

" Rice Flour No. 2 120 

Johnny Cake 110 

Popovers 119 

Stony Brook 120 

Muffins, Plain 119 

Aerated Whole Wheat ..116 

Barley 117 

Cornmeal 1 17 

Date 118 

Egg 118 

Graham 118 

Hoover 119 

Nut 119 

Rice 120 

Rye 120 

Rye Cornmeal 120 

Squash 121 

Pancakes, Bread Cornmeal 121 

Bread Crumb 121 

Bread Buckwheat 121 

Cornmeal 122 

Flannel 122 

French 122 

Raised Buckwheat 123 

Rolls 115 

" Cornmeal 113 

" Delicious 114 

" Tea 116 

Scones 115 

Yeast, Ever Ready 106 



CAKES AND GINGER BREAD 



Cake, Angel 92 

Apple Sauce 92 

Almond 92 

Bishop 93 

Black 93 

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 

Jam 97 

Layer 97 

Minute 98 

Mocha 98 

Molasses 98 



INDEX (Continued) 



Nut No. 1 99 

Nut No. 2 99 

Orange Layer 99 

Potato 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 



CEREALS 



Cereals 124 

Cream Wheat and other fine Cereals 124 
Hominy, large 125 



Mush, Cprnmeal 124 

" Fireless Cooker Cracked 

Wheat 124 

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 

Ginger 84 

Graham 84 

Honey Drop 84 

" Oatmeal 84 



Rolled Oats No. 1 
Rolled Oats No. 2 
Rolled Oats No. 3 
Rolled Oats No. 4 

Sour Cream 

Sugar 



.. 85 

.. 85 

.. 85 

.. 86 

.. 86 

.. 87 

Walnut 86 



Cream Puffs 89 

Crumbettes 89 

Doughnuts, Raised No. 1 87 

No. 2 87 

No. 3 88 

No. 4 88 

Nut No. 5 88 

Hermits 90 

Kisses 90 

No. 2 90 

Macaroons 90 

Marguerites 91 

Rvocks 91 

Wafers, Cheese 88 

Panoche 85 

Peanut 91 

Walnut 91 



FILLINGS AND FROSTINGS 



Filling, Banana 102 

Black Cake 102 

Chocolate 103 

Cocoa 103 

Cream No. 1 103 

Cream No. 2 103 

Cream No. 3 103 

Lemon 104 

Marshmallow Cream 104 

Mocha No. 1 104 

Mocha No. 1 . .104 



Nut 105 

Orange 105 

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 

White 105 

Mapleine 104 



FISH 



Clam Chowder 9 

Codfish Balls 9 

Crab, Creamed 9 



Fish, Creamed 10 

" and Hominy 10 

Finnan Haddie . 10 



INDEX (Continued) 



Kedgeree 10 

Olivettes 11 

Oysters and Macaroni 11 

Scalloped 12 

" and Corn, Scalloped 13 

Salmon, Baked 9 

" Cutlets 11 



Loaf 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 

Tomato 41 

Sauce, Egg 40 

" Mushroom . 40 



Tomato 41 

White No. 1 41 

White No. 2 . 41 



HOUSEHOLD HINTS 



133-134-135 



MEAT SUBSTITUTES AND ENTREES 



Apple Fritters 22 

Artichokes, Fried 24 

Baked Beans (Vegetarian Style) . . 14 

Omelet 21 

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 

Patties 14 

Roast 15 

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 

Tamale 20 

Left-over, Loaf 20 

Cheese Cups 17 

Puff 17 

and Rice 18 

Rolls 18 

'Souffle 16 

Toast 17 

Scalloped No. 1 17 

Scalloped No. 2 17 

Chili la Reinas . 18 



Croquettes, Canned Corn 19 

Macaroni 26 

Rice 34 

Sweet Potato 36 

Walnut 39 

Dumplings, Egg with Peas (Italian) 30 

with Vegetable Stew .. 38 

Eggs, Creamed Poached 20 

Cutlets 21 

Omlet with Peas 20 

Patties 21 

Puffs 21 

Peas with, Dumplings 

(Italian) 30 

" 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 

Rice 23 

Strawberry 23 

Hominy, Baked 24 

Loaf No. 1 24 

Loaf No. 2 25 

Souffle 25 

Hugolini 25 

Italian Rice 33 

Lentil Curry 25 

" with Noodles 26 



INDEX (Continued) 



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 

Tamale 36 

Macaroni Croquettes 26 

Mold 27 

Sauce Soubise 27 

with Mushroom Sauce.. 27 

Squares 28 

Scalloped with Onions.. 26 

as Filling for Tomatoes 36 

Variations in 26 

Mexican Rice 34 

Monkey 28 

Noodles, Fried 28 

Homemade 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 

Tomato 21 

Onions, Scalloped with Macaroni.. 26 

Souffle 26 

Patties, Bean 14 

" Brosia Pease Meal 16 

" Egg 21 

Rice 34 

Souffle 26 

Pancakes, Potato 31 

Peanut Loaf 30 

" Toast with Brown Gravy.. 30 

Peas, Brosia Pease Meal Patties.. 16 

Black-eyed, Dried 20 

with Egg Dumplings 

(Italian) 30 

with Egg Omelet 20 

Green, Timbales 24 

Peppers, Stuffed (Hoover Style).. 35 

Potato and Nut Loaf '. 31 

Pancakes 31 

Rice Loaf 33 

Sweet, Croquettes 36 



Protose 



Hamburg Style . . . 

Italian Style 

and Mushrooms . . 

and Rice 

Roast 

and Nut Sausages 

Steak 

Stew with Fritters 



Rice Cakes 

' and Cheese 

1 Croquettes 

Fritters 

" Italian 

Mexican 

Patties 

Potato Loaf 

' and Protose 

Savory 

with Tomatoes, Scalloped 

" with Vegetable Stew 

Roast Beans 

" Lima Bean 

Protose 

" Walnut 

Sauce for Banana Fritters No. 1 . . 

Enchilada 

Mushroom, with Macaroni. 

Tomato 

Soubise with Macaroni .... 

Scalloped Cheese No. 1 

Cheese No. 2 

Onions with Macaroni... 
Rice with Tomatoes .... 

Souffle, Cheese 

Hominy 

Onion 

Spaghetti with Tomato 

Spinach with Toast 

Squash, Green Summer, with Eggs 

Summer, Stuffed 

Steak, Protose 

Walnut 

Stew, Protose with Fritters 

Vegetagle with Dumplings.. 

Vegetable with Rice 

Tamale, Corn . 



Loaf 

Timbales. Green Pea 

Toast, Cheese 

Peanut with Brown Gravy.. 

with Spinach 



31 
32 
32 
33 
33 
32 
29 
32 
32 
34 
18 
34 
23 
33 
34 
34 
33 
33 
34 
34 
38 
15 
15 
32 
39 
23 
22 
27 
19 
27 
17 
17 
26 
34 
16 
25 
26 
35 
35 
24 
35 
32 
39 
32 
38 
38 
20 
36 
24 
17 
30 
35 



INDEX (Continued) 



Tomato, Baked and Eggplant 37 

Baked and Corn 37 

New berg 37 

Omelet 21 

Sauce 19 

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 

Biscuit 37 

Vegetable Stew with Dumplings . . 38 

with Rice 38 

Walnut Croquettes 39 

Roast 39 

Steak . 39 



MISCELLANEOUS DESSERTS 



Apple Crisp 76 

" Baked No. 1 76 

Baked No. 2 76 

and Quince Sauce 76 

Bananas, Baked 77 

Lemon 79 

Brown Betty 77 

Charlotte Russe 78 

Coffee Italian Cream 78 

Custard, Baked Cup 77 

Caramel 77 

for Left-over Cake Dessert 79 

Orange 80 

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 

Flip 81 

Tapioca 81 

Strawberry Shortcake 82 

Dessert . 82 



PASTRY 



Pastry Dough 66 

" Cases . 66 



Pie Crust No. 1 66 

" No. 2 . 66 



PIES 



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 

Pineapple 70 

Rhubarb 70 

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 

Orange 131 



Peaches, Canned 131 

Pickled 131 

Pineapple Apricot Conserve 132 

Honey 132 

Puree, Home Canned Tomato 131 

Relish 132 

String Beans, Canned 132 



INDEX (Continued) 

PUDDINGS 

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 

Bread 57 

Carrot 57 

Chocolate No. 1 57 

Chocolate No. 2 58 

Cocoanut . 58 



Ice Box 60 

Instant Tapioca 60 

Lemon 61 

Old Fashioned Rice 61 

Orange 61 

Snow 62 



Cottage 58 Sponge 63 

English Plum 58 Spoonful 62 

Farewell 59 Sootlach (A Turkish Dish) 62 

PUDDING SAUCES 

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 

PRUNES 

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 

SALADS 

Salad, Alligator Pear 48 " Fruit 50 

" Apple No. 1 48 " Heart of Lettuce 50 



Apple No. 2 48 

Carrot 49 

Celery Root 49 

Corn 49 

Cottage Cheese 49 

Combination Suggestions . . 49 



Onion 50 

Pineapple No. 1 51 

Pineapple No. 2 51 

Pineapple No. 3 51 

Potato 51 

Stuffed Egg 51 



" Cucumber 50 Tomato 52 

SALAD DRESSINGS 

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 



INDEX (Continued) 



SANDWICHES 

Sandwiches, Cheese and Nut 126 " 

Cheese and Pineapple.. 126 

Egg and Olive 126 " 

Fried Cheese 126 

Nasturtium . .126 



Protose 127 

Raisin and Nut 127 

Ripe Olives and 

Pimento . .127 



SOUPS 



Bread Sticks 2 

Brosia Meals 1 

Croutons for Soup 5 

Dumplings for Soup 5 

Puree of Lima Beans 7 

Soup, Asparagus Cream 2 

Barley 2 

Barley Cream 2 

Bean 3 

Brown Bean 3 

Celery 4 

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 



Green Pea 

Lentil Brosia Meal No. 1 . 

Lentil Brosia Meal No. 2. 

Lima Bean 

Mock Turtle 

Oatmeal 

Pea Brosia Meal 

Potato 

Puree of Split Pea 

Soubise 

Tomato Celery No. 1 

Tomato Celery No. 2 

"Vegetable 

" White Bean 

Vegetarian Soup Stock 

Vegex 



VEGETABLES 



Apples, Scalloped 46 

Beans, String, Spanish 47 

Cabbage, Scalloped 47 

Carrots, Flemish 45 

Supreme 43 

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 

Stewed 47 

Harvard Beets 45 

Onions, Creamed 45 



Potatoes, Brown Creamed 43 

Creamed 45 

Sweet, Candied 43 

Sweet and Apples, South- 
ern Style 47 

Rice 46 

" 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 

Pimento 42 

" 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.