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SUBSTITUTES FOR FLESH FOODS
Vegetarian
Cook
Book
"By E. G. EULTON
^^rS "R"/ V>^
f ~ or THE '
1 UNIVERSITY j
\. nr y
PACIFIC PRESS PUBLISHING COMPANY
OAKLAND, CALIFORNIA
Entered According to Act of Congress in the year 1904, by
PACIFIC PRESS PUBLISHING COMPANY
In tht Office of the Librarian of Congress \ Washington , D. C
AGRIC.
LIBRARY
WHY I WAS IMPRESSED TO WRITE A
COOK BOOK.
It must appeal to the judgment of every thinking
man and woman that the human family are more in
need of sound, wholesome advice as to what they
should eat and drink than ever before. The number
of physicians and dentists increases each year at an
alarming rate, but the aches and ills of the suffering
people do not lessen. Thousands of people find
themselves in a deplorable condition, with stomachs
almost worn out, having depended largely upon pre-
digested foods and a long list of so-called "dyspepsia
cures."
The amount of patent medicines, "sure cures,"
consumed by the people in the United States is
enormous, and is increasing every year. It must
be apparent to all students of the past century that
the people of the present are not enjoying the same
degree of health as our ancestors, nor have we any
assurance that things will improve unless some radi-
cal change is made.
Disease among cattle, poultry, and fish has in-
creased so alarmingly in the last few years that we
should no longer depend on the animal kingdom for
food. We should look to the grains, nuts, vegetables,
and fruits for a better dietary than can be prepared
(*)
4 VEGETARIAN COOK BOOK
from the flesh of animals likely to be contaminated
with tuberculosis, cancer, and other diseases.
In writing this book, the author has treated the
subject from the commonly accepted definition of
the term vegetarianism, which means to abstain from
flesh food, but allows the use of eggs, milk, and its
products. After years of experience in conducting
vegetarian restaurants in several cities and making a
study of the food question, he thinks he can bestow no
greater gift upon the people than to place before them
a book containing instruction in the preparation of
wholesome dishes that will build up in place of tear-
ing down the body.
In this work I do not claim to have reached per-
fection, nor to have exhausted the category of
wholesome preparations and combinations within
the domain of vegetarianism. In our efforts to
teach how to live without the use of flesh foods, we
find we have only begun to discover the inexhaustible
resources of the great vegetable kingdom in the
boundless wealth of varied hygienic foods.
E. G. F.
CONTENTS
BAKERY AND BREAKFAST DISHES 196-201
BEVERAGES 173-176
CAKE 235-238
CEREALS 180-184
EGGS 163-170
ENTREES 67-114
HYGIENE OF COOKING . . 9-12
NUT BUTTER 241-245
PIES 225-232
PUDDINGS 205-221
SALADS 17-28
SALAD DRESSINGS 31-36
SOUPS 40-64
SAUCES 149-159
TOASTS 188-192
VEGETABLES 115-146
HYGIENE OF COOKING
GOOD COOKJNG
Good cooking is not the result of accident, a
species of good luck, as it were. There is reason
in every process; a law governing every chemical
change. A course of medical lectures does not make
a physician, nor will a collection of choice recipes
make a cook. There must be a knowledge of com-
pounding, as well as of compiling; of baking, as well
as of mixing; and above all, one must engage in the
real doing. Theory alone will not suffice; but ex-
perience, which practice only can give, is of the ut-
most importance.
Mention will be made under this head of those
forms of cooking only which enter into vegetarian
cooking as usually understood.
BOILING
The term "boiling/' as applied to cookery, means
cooking in a boiling liquid. Many kinds of food
need the action of water or other liquid, combined
with heat, to cook them in the best manner, and
boiling is one of the most common forms of cook-
ery. When water becomes too hot to bear the hand
in it with comfort, it has reached one hundred and
fifty degrees, or the scalding point. When there is
a gentle tremor or undulation on the surface, one
hundred and eighty degrees, or the simmering point,
is reached. When there is quite a commotion on the
surface of the water, and the bubbles breaking above
it throw off steam or watery vapor, two hundred and
twelve degrees, or the boiling point, is reached.
10 VEGETARIAN COOK BOOK
After water reaches the boiling point it becomes no
hotter, no matter how violently it may boil. The
excess of heat escapes in the steam. This important
fact is rarely understood by the average cook, and
much fuel is often needlessly wasted because of the
mistaken idea that rapidly boiling water cooks food
more quickly.
In all ordinary cooking, simmering is more effect-
ive than violent boiling. The temperature of the wa-
ter may be slightly raised by covering the kettle. If
sugar or salt or anything to increase its density, is
added to water, it takes longer for it to boil, but its
boiling temperature is higher. This explains why
boiling sugar syrup and boiling salt water are hotter
than boiling fresh water. Boiling effects partial de-
struction or removal of organic and mineral impuri-
ties found in water, hence the importance of boiling
the water where such impurities exist. Boiling also
expels all the air and the gases which give fresh
water its sparkle and vitality. Therefore, the
sooner water is used after it begins to boil, the more
satisfactory will be the cooking.
Fresh water should be used when the object is to
extract the flavor, or soluble parts, as in soups and
broths. Salt water should be used when it is de-
sired to retain the flavor and soluble parts, as in
most green vegetables. Cold water draws out the
starch of vegetables. Boiling water bursts starch
grains, and is absorbed by the swelling starch, and
softens the cellulose in cereals, and vegetables.
HYGIENE OF COOKING 11
MILK
In cooking some kinds of food, milk is used in-
stead of water. Milk being thicker than water, less
of the steam escapes, and it becomes hot sooner
than water, adheres to the pan, and burns' easily.
At its boiling temperature (214 degrees), the casein
contained in milk is slightly hardened, and its fat
rendered more difficult of digestion. By heating
milk in a double boiler, these dangers are avoided.
It then only reaches a temperature of 196 degrees,
and is called scalded milk. The process is a form
of steaming.
STEAMING
Steaming is a process of cooking food over boil-
ing water. It is a very satisfactory and convenient
method, without much loss of substance. It takes
a longer time than some other ways of cooking, but
requires less attention. There are two methods of
cooking by steam: (i) In a steamer, which is a
covered pan, with perforated bottom. This is placed
over boiling water, and the steam carries the heat
directly to the food. (2) By means of a double
boiler. By this method the heat is conveyed from
the boiling water, through the inner boiler to the
food. When cooking by steam, the water should
boil steadily until the food is done. Watery vege-
tables are made drier by steaming, and flour mix-
tures develop a different flavor than when baked.
STEWING
Stewing is cooking in a small quantity of water at
12 VEGETARIAN COOK BOOK
a low temperature for a long time, and is a form of
boiling. The food loses less nutriment when stewed
than when rapidly boiled.
BAKING
Baking is cooking by means of dry heat, as in a
close oven. The closely-confined heat of the oven
develops flavors which are entirely different from
those obtained by other forms of cooking. The
baking of many kinds of food is as important as the
mixing, and every cook should thoroughly under-
stand how to regulate the oven. Nearly all flour
mixtures, as bread, cakes, and many kinds of pud-
ding, are more wholesome when baked than when
cooked in any other way.
BRAIZING
Braizing is a combination of stewing and baking.
Meat cooked in a closely-covered stew-pan, so that
it retains its own flavor and those of the vegetables
and flavorings put with it, is braized. Braized
dishes are highly esteemed.
BROILING
Broiling, meaning "to burn," is cooking directly
over, or in front of, the clear fire, and is the hottest
form of cooking. The intense heat, combined with
the free action of the air, produces a fine flavor quite
unlike that obtained in any other way. Pan broiling
is broiling on a hot surface instead of over hot
coals.
SALADS
SALADS
All green vegetables that are eaten raw and
dressed with acid, salt, and oil, are included in the
list of salads, and they should always be served crisp
and cool. Wash salad greens carefully, allowing
them to stand in cold or iced water until crisp.
Drain and wipe dry with a soft towel, taking care
not to bruise the leaves, and keep in cool place till
serving time. If they are not thoroughly dried, the
water will collect in the bottom of the dish and ruin
any dressing used.
Pare cucumbers thickly, and remove a thick slice
from each end; cut into thin slices, or into one-half
inch dice, and keep in cold water until ready to serve,
then drain thoroughly: crisp celery in cold water
also.
Pare tomatoes, and keep in a cold _place, and
sprinkle with chopped ice at serving time. The list
of vegetables suitable for salads is so long that the
question of kind is wholly a matter of choice. As-
paragus, peas, string beans, beets, cauliflower, etc., are
all well utilized in salads. Freshly cooked vegetables
or left-overs may be used, but all cooked vegetables
must be cold and perfectly tender. By deftly com-
bining these left-overs with the favorite dressing,
there is material for a delicious and economical
salad, to which the somewhat aristocratic name of
macedoine salad may be given. This salad may con-
sist of a few or many kinds of vegetables, any com-
(15)
16 VEGETARIAN COOK BOOK
bination pleasing alike to the eye and the palate being
permissible, and if care is taken in the arrangement,
it may be made a very attractive dish.
To the dressing of salads one must give utmost
care and attention, as upon their excellence the suc-
cess of the dish principally depends. While rules
for dressings are innumerable, there are, after all,
only a few really good ones. The French dressing
and the mayonnaise are most generally known, the
former being the simplest and most commonly used
of all dressings. And it is quite the favorite for
lettuce, cresses, chicory, and other vegetable salads.
As the salad wilts if allowed to stand in the dress-
ing, it should not be added till just at the moment
of serving, and it is for this reason that it is fre-
quently made at the table.
One of the most difficult things to prepare is a
perfect mayonnaise, but once the knack is acquired,
failure afterwards is rare. One essential point is to
have all the materials cold. Chill in the refrigerator
both the bowl and oil an hour or more before using.
In warm weather it is advisable during the mixing
to stand the bowl in a larger one of cracked ice.
This dressing, if covered closely, will keep several
days or longer in the ice-box. Keep in a cold place
till wanted, as it liquefies as soon as mixed with meat
or vegetables. To tone down the taste of the oil,
and thus make more delicate salads, one may add to
the dressing, just before it is used, a little cream
beaten stiff and dry. This dressing is used with
SALADS 17
nut and fruit salads, and may be used with potatoes,
tomatoes, celery, and other vegetables.
Most cooked vegetables intended for salads are
moistened with a French dressing and allowed to
stand an hour or more, or until well seasoned, in a
cold place. To this process the term marinate is
applied. Just before serving, pour off all the mar-
inate that is not absorbed, and combine with the
mayonnaise. A mistake frequently made in prepar-
ing salad dressing is that of using too much acid.
The acid flavor should not predominate, but other
flavors should also have their value.
VEGETARIAN CHICKEN SALAD
Chopped protose, ^ pound.
Chopped celery, y$ cup.
Grated onion, I small teaspoonful.
Chopped nuttolene, ^4 pound.
Lemons, juice of 2.
Salt.
Mayonnaise, 2 tablespoonfuls.
Mix all together, adding mayonnaise dressing
last. Serve on lettuce.
ALMOND SALAD
Olives, 18.
Celery, iy 2 cups.
Blanched almonds, 1^2 cups.
Salad dressing.
Lettuce.
18 VEGETARIAN COOK BOOK
Stone and chop the olives. Add the almonds
chopped, also the celery cut fine. Mix with salad
dressing and serve on lettuce.
NORMANDIE SALAD
Walnut meats, i cup.
French peas, i can.
Mayonnaise.
Lettuce.
Place walnut meats in scalding water about fif-
teen minutes, then remove the skins, and cut into
pieces about size of a pea. Scald the French peas,
and set aside for a while. Drain the water off the
peas, and let them get cold; then mix with the wal-
nuts. Pour mayonnaise dressing over all, and mix
thoroughly. Serve on lettuce.
BRAZILIAN SALAD
Ripe strawberries, 1^/2 cups.
Fresh pineapple, cut in small cubes, i l / 2 cups.
Brazil nuts, blanched and thinly sliced, 12.
Lemon juice, 4 tablespoonfuls.
Lettuce.
Dressing, i spoonful.
Cut the strawberries and pineapples into small
cubes, and add thinly-sliced Brazil nuts that have
been marinated in lemon juice. Arrange lettuce in
rose-shape, and fill the crown with the above mix-
ture, and cover with a spoonful of mayonnaise or
golden salad dressing.
SALADS 19
NESSLERODE SALAD
Red cherries, y 2 cup.
Black cherries, y 2 cup.
Red currants, y 2 cup.
White currants, y 2 cup.
Sugar, \y 2 cups.
Red raspberries, y 2 cup.
Black raspberries, y 2 cup.
Strawberries, l / 2 cup.
Lemon juice, l / 2 cup.
Pit the cherries, keeping them as whole as pos-
sible. Put a layer of fruit in the salad bowl, then a
layer of sugar, then another layer of fruit, and so
on, till all the fruit is used, finishing with a layer of
sugar. Pour over all one-half cup of lemon juice.
Shake the bowl gently from side to side, to draw
out the juice until it nearly covers the fruit.
More sugar may be used if needed. This salad
should be made two hours before using, and kept
on ice.
FRUIT SALAD
Apples, cut in half-inch cubes, I cup.
Bananas, cut in half-inch cubes, i cup.
Oranges, cut in half-inch cubes, i cup.
Mix all together and serve with golden salad
dressing.
WALDORF SALAD
Apples, cut in dice, i l / 2 cups.
Lemon juice, y 2 cup.
Lettuce.
Celery, cut in dice, i l / 2 cups.
Mayonnaise dressing.
20 VEGETARIAN COOK BOOK
Mix apples, celery, and lemon juice well together,
and pour mayonnaise dressing over. Serve on
lettuce.
In making Waldorf salad use only crisp, white,
tart apples, and the tender, white heart of the celery.
The celery should be cut a little smaller than the
apples. Use only white mayonnaise.
Drain off the lemon juice before adding the dress-
ing, or it will ruin the mayonnaise.
PROTOSE SALAD
Protose, cut in small dice, I pound.
Cold, boiled potatoes, cut into dice, 2.
Finely cut celery, J/ cup.
Finely minced onion, I tablespoonful.
Salt.
Celery salt, J/ teaspoonful.
Mix thoroughly with mayonnaise, and serve on
lettuce leaves.
PROTOSE AND CELERY SALAD
Diced protose, 2,^/2 cups.
Grated onion, i tablespoonful.
Oil salad dressing.
Salt, i teaspoonful.
Crisp celery, i 1 /^. cups.
Lettuce or celery leaves.
Cut protose into half-inch dice, add a little salt,
grated onion, and celery cut into the same size as
protose. Set in ice-box, and just before serving pour
over some of the oil salad dressing, and mix all to-
gether lightly. Serve on lettuce leaves or garnish
with celery leaves.
SALADS 21
PEA AND ONION SALAD
Peas, canned or stewed, 4 cups drained.
Grated onion, 2, tablespoonfuls.
Lettuce leaves.
Mayonnaise.
Let peas drain half an hour, then add the onion.
Mix well. Set in a cold place, and when ready to
serve pour over the mayonnaise. Mix all together
lightly, and serve on lettuce leaves.
ENGLISH SALAD
Chopped lettuce, i cup.
Chopped celery, I cup.
Mayonnaise, i tablespoonful.
Lemons, juice of 2.
Mix lettuce, celery, and lemon juice thoroughly,
then add mayonnaise and salt to taste.
WATER LILY SALAD
Lettuce leaves.
Mayonnaise dressing
Eggs, hard-boiled, 8.
Cut crisp lettuce leaves into pointed strips, like
the outer leaves of a water lily. Cut the whites of
hard-boiled eggs also into strips, to make the petals.
Mash all but two or three of the yolks, mix them
with the mayonnaise, and fill in the center of the
white petals. Take the remaining yolks and put
through a fine sieve, and scatter this, over the yellow
center and white petals to resemble pollen of the
fiower.
22 VEGETARIAN COOK BOOK
NUT AND FRUIT SALAD
Diced pineapple (canned), I cup.
Chopped walnuts, i^ cups.
Diced oranges, i cup.
Diced dates, i cup.
Mix all together, and add golden salad dressing
one hour before serving.
NUT SALAD
Apple, i small.
Lettuce, y 2 cup.
Onion juice, i teaspoonful.
Oil of cloves, 7 drops.
Salt.
Almonds, J^ cup.
Brazil nuts, J^ cup.
Sugar, i teaspoonful.
Lemon, juice of i.
Chop all the ingredients moderately fine, and mix
well with plenty of mayonnaise dressing.
TOMATO MAYONNAISE
Tomatoes, 2.
Oil, y 2 cup.
Onion juice, 3 or 4 drops.
Hard-boiled eggs, 2.
Raw egg, i.
Peel the tomatoes, cut them in halves, and press
out all the seeds, retaining only the solid, fleshy
portion. Chop this fine; press through a sieve and
drain.
Mash very fine the hard-boiled yolks of the eggs,
SALADS 23
and add the raw yolk. When thoroughly mixed, add
the oil, a few drops at a time. When thick and
smooth, add the dry pulp of the tomato, a little at a
time. Stir in the onion juice. Serve on sliced pro-
tose or nuttolene.
LIMA BEAN SALAD
Lima beans, 2. cups.
Strained tomatoes, 1^4 cups.
Hard-boiled yolks, 2.
Lettuce.
Nut butter, 2 tablespoonfuls.
Minced parsley, I tablespoonful.
Salt.
Sliced tomatoes.
Cook beans till well done, strain off the water,
and set aside to cool. Mix nut butter as for table
use, and thin it down with the tomato juice. Add
the minced parsley and a little salt; turn this mixture
on the beans, and stir well without breaking the
beans. Mince the yolks of the hard-boiled eggs and
sprinkle over the salad. Garnish with lettuce and
sliced tomatoes, and serve.
PEA AND TOMATO SALAD
Tomatoes, 6.
Nuttolene, i cup.
Salad dressing.
Green peas, 2 cups.
Lettuce.
Peel the tomatoes and scoop out the inside. Fill
up with green peas and bits of nuttolene. Place
24 VEGETARIAN COOK BOOK
each tomato on a lettuce leaf, and cover with salad
dressing.
LETTUCE
Separate the leaves and carefully wash to remove
every particle of grit. Shake the water off the leaves.
Place on a plate or in a salad dish, and send to the
table for each to prepare as preferred.
Dress with lemon, salt, or olive oil. A may-
onnaise or lettuce dressing may be provided for the
table. If preferred, lettuce may be cut fine before
being sent to the table.
CABBAGE SALAD
Cabbage chopped very fine, i l / 2 cups.
Chopped walnuts, y 2 cup.
Cream, y 2 cup.
Lemon, juice of I.
Sugar, i tablespoonful.
Salt.
Beat cream, sugar, and lemon juice together; then
pour over the walnuts, cabbage, and salt, which have
been thoroughly mixed.
SALAD LA BLANCHE
Lima beans, i cup.
Minced celery, i cup.
Hard-boiled eggs, 2.
Minced lettuce, i cup.
Nuttolene, % pound.
Boil the beans till tender, drain, and cool. Chop
them rather fine, and add the minced celery, minced
SALADS 25
lettuce, nuttolene cut into small dice, and hard-
boiled eggs finely chopped. Serve with La Blanche
dressing.
BEET SALAD
Cold, boiled beets.
Hard-boiled eggs.
Salt, olive oil, lemon juice.
Lettuce.
Arrange alternately slices of cold, boiled beet with
slices of hard-boiled eggs on a plate. Season with
salt, olive oil, and lemon juice poured over. Serve
on lettuce.
CARROT AND BEET SALAD
Carrots, 2..
Lettuce.
Dressing.
Beets, 2.
Celery.
Arrange alternately slices of cold, boiled carrots
and beets. Serve on a lettuce leaf, garnish with
finely-chopped celery.
Dress with olive oil, lemon juice, or French salad
dressing.
STUFFED BEET SALAD
Boil the beets whole till tender, selecting those of
uniform size. Cut a slice off the bottom, so that
26 VEGETARIAN COOK BOOK
they will stand upright, and scoop the inside out
carefully. Take pains not only to avoid breaking
the shell, but to keep the inside as nearly whole as
possible. Peel the shells, and let them get perfectly
cold. Cut the centers into tiny cubes, using an equal
amount of parboiled potatoes and white celery cut
to same size; mix well with mayonnaise or French
dressing, and fill the shells, laying a slice of hard-
boiled egg on top of each, and serving on a bed of
tender lettuce leaves.
TURNIP AND BEET SALAD
Turnips, ij4 cups.
Green peas, 2 cups.
Mayonnaise.
Beets, ij4 cups.
Lettuce.
Cook both vegetables separately till tender; dice
and set on ice, until ready to serve. Place a spoon-
ful of the mixed vegetables on a leaf of lettuce, bor-
der with green peas, and put a spoonful of mayon-
naise on top.
ASPARAGUS AND PROTOSE SALAD
Asparagus, i l / 2 cups.
Protose, i l /2 cups.
Salt.
Mayonnaise.
Wash the asparagus and cut into pieces half an
inch long. Boil in salted water till tender. Drain
SALADS 27
off the water, and when cold put into salad dish with
protose cut into dice. Season with salt. Serve on a
lettuce leaf with mayonnaise.
BEET AND POTATO SALAD
Cut with a vegetable cutter or slice cooked beets
and potatoes; arrange on a dish alternately, dress
with cream salad dressing.
BEET AND POTATO SALAD NO. 2.
Beets, i cup.
Protose, y-2 cup.
Onion juice, 2 tablespoonfuls.
Hard-boiled egg sliced, i.
Mayonnaise.
Potatoes, i cup.
Egg yolks, y 2 cup.
Salt.
Chopped parsley, J4 CU P-
Lettuce.
Cut the beets, potatoes, and protose into small
dice. Mix all together and serve on a lettuce leaf;
one slice of egg to each portion.
ASPARAGUS AND CAULIFLOWER SALAD
Asparagus tips, boiled and drained, 2. cups.
Cauliflower, boiled, drained, cut in small pieces, 2.
cups.
Dress with cream salad dressing.
28 VEGETARIAN COOK BOOK
ASPARAGUS SALAD
Cut cooked asparagus tips into three-inch lengths,
and serve on lettuce leaf with cream dressing.
BRUSSELS SPROUTS SALAD
Put plain boiled Brussels sprouts into the ice-
chest to get cold. Dress with olive oil and lemon
juice. Serve on lettuce.
DATE AND CELERY SALAD
Chop dates and celery, and serve wtih golden
salad dressing.
MACEDOINE SALAD
This is a mixture of any kind of cooked vege-
tables. Cover with French salad dressing, and
serve on lettuce leaves.
SALAD DRESSINGS
MAYONNAISE DRESSING
Egg yolk, i.
Cooking or olive oil.
Lemon juice.
Salt.
Sugar, i tablespoonful.
Into a saucer break the yolk of a fresh egg; add
to it a large pinch of salt, and with a fork stir the
yolk till it begins to stiffen. Gradually add to the
yolk, a drop at a time, cooking oil or olive oil, stir-
ring well after each drop is added. Continue this
process till the mixture becomes too stiff to stir,
then thin it with lemon juice, and add more salt.
The salt helps to stiffen it. Thicken again with oil
in the same manner as before, and thin again with
lemon juice. Continue this till the desired amount
is made. When stiff enough to cut with a knife, add
one tablespoonful of sugar.
This will keep for a number of days, if set on ice.
Success in making this depends upon the care with
which the oil is added; at first, a drop at a time, and
towards the last adding two or three drops, and
perhaps half a teaspoon ful at a time.
Note. To make it keep well, add one tablespoon-
ful boiling water, beaten in quickly. To keep from
curdling, put lemon juice and oil on ice for fifteen
minutes before using.
(31)
32 VEGETARIAN COOK BOOK
WHITE DRESSING
Egg yolk, i, light colored.
Salt.
Cracked ice.
Cream, whipped to stiff froth, 6 tablepoonfuls.
Oil, 6 tablespoonfuls.
Lemon juice, I tablespoonful.
Drop the yolk into a cold bowl, mix lightly, add
a small pinch of salt; then add the oil drop by drop.
The dressing should be very thick. Stand the bowl
in another containing a little cracked ice, so that
you may be constantly reducing the color of the egg.
Now add slowly the lemon juice, then stir in the
whipped cream. This dressing, if properly made,
should be almost as white as whipped cream, while
having the flavor of mayonnaise. Serve with Wal-
dorf salad.
BOILED SALAD DRESSING
Eggs, 5.
Melted butter, y^ cup.
Lemon juice, 4 tablespoonfuls.
Salt, I level teaspoonful.
Sugar, i level teaspoonful.
Rich cream, i cup.
To the yolks add the salt and sugar; beat with an
egg whisk until thick and light, then add gradually
the meHed butter and lemon juice. Cook over hot
water until the mixture thickens and falls away from
the sides of the pan. Take from stove, put into a
glass jar, and when cool cover closely. When ready
SALAD DRESSING 33
to use pour into it lightly the rich cream whipped to
a stiff, dry froth. If whipped cream can not con-
veniently be obtained, plain sweet or sour cream
may be used in the dressing, but it will not be so
light and flaky.
CREAM SALAD DRESSING (PLAIN)
Lemon juice, y 2 cup.
Sugar, i tablespoonful. v
Rich milk or cream, y 2 cup. -
Olive oil, i tablespoonful.
Salt, i teaspoonful.
Eggs well beaten, 2.
Put the lemon juice into a granite dish on the
stove, and add the olive oil, sugar, and salt. Put the
milk or cream on the stove in another saucepan,
and when hot add the beaten eggs. Let cook
smooth, but do not allow it to boil or it will curdle.
Remove from the stove, and when partially cool
beat the two sauces together. This is a very nice
dressing for vegetable salads.
CREAM SALAD DRESSING
Cream, i cup.
Milk, cold.
Butter, size of walnut.
Salt, i level teaspoonful.
Lemon juice, 4 tablespoonfuls.
Corn starch, i rounded teaspoonful.
Eggs, 2.
Sugar, i level teaspoonful.
Put the cream into a double boiler; when scalding
3
34 VEGETARIAN COOK BOOK
hot add the corn starch dissolved in a little cold
milk, and cook about five minutes, stirring con-
stantly. Then add the butter. To the yolks of the
eggs add the salt and sugar; beat till light and thick,
then add alternately the lemon juice and the hot
cooked mixture. Fold in the stiffly beaten whites,
and set aside to become cold.
This dressing may be used the same as mayon-
naise.
WHITE CREAM SALAD DRESSING
Make same as cream salad dressing, omitting the
yolks of the eggs.
FRENCH SALAD DRESSING
Oil, 3 tablespoonfuls.
Salt,
Lemon juice, I tablespoonful.
Onion juice, J4 teaspoonful.
Mix and pour over the salad.
LETTUCE DRESSING
Hard-boiled eggs, 3.
Lemon juice, y 2 cup.
Lettuce.
Olive oil, i tablespoonful.
Salt.
Mash the yolks smooth and fine, add the olive oil
and salt. Mix well, and add gradually the lemon
juice. Beat thoroughly, then pour the dressing
over the lettuce. Cut the whites of the eggs into
rings and lay on top. Serve as soon as dressed.
SALAD DRESSING 35
GOLDEN SALAD DRESSING
Pineapple juice, l /^ cup.
Lemon juice, l /4 cup.
Beaten eggs, 2.
Sugar, y$ cup.
After beating the eggs well, add the pineapple
juice, lemon juice, sugar, and small pinch of salt.
Beat together and cook in double boiler. Let boil
about two minutes.
NUT OR OLIVE OIL SALAD DRESSING
Olive oil, y 2 cup.
Water, l / cup.
Lemon juice, *4 cup.
Salt, i teaspoonful.
. Beaten eggs, 3.
Beat all well together in the dish; set dish in hot
water over the fire, and stir constantly till thickened.
As soon as it begins to thicken remove from the fire
and place in a dish of cold water, stirring until it
cools, and set on ice till cold. It is then ready for
use.
OIL SALAD DRESSING (SOUR)
Lemon juice, 2 teaspoonfuls.
Olive oil, 54 cup-
Salt, y 2 teaspoonful.
Water, 2 teaspoonfuls.
Eggs, 2.
Heat together in double boiler, stirring constantly.
When it begins to thicken, place into cold water and
stir until cold.
36 VEGETARIAN COOK BOOK
GREEN MAYONNAISE
Make as ordinary mayonnaise. Use two light-
colored yolks and six tablespoonfuls of oil. Chop
enough parsley to make one tablespoonful; put it
into a bowl, and with a knife rub it to a pulp. Then
add gradually to the mayonnaise. Add a teaspoon-
ful of the lemon juice. Use for fruit salad, white
grapes, and pulp of shaddock. Mix, and serve on
lettuce leaves.
DRESSING LA BLANCHE
Butter, T.y 2 dessertspoonfuls.
Flour, i heaped dessertspoonful.
Salt.
.
Lemon juice, *4 CU P-
Melt the butter in a frying-pan, but be careful not
to brown it. When hot, stir in the flour, well-beaten
yolk, lemon juice, and salt to taste. Stir this dress-
ing through the vegetables, and serve on a garnish
of crisp lettuce.
SOUPS
\ \ " '
or THE
UNIVERSITY
SOUPS
Cream soups are seasonable at any time, using
any vegetable in its season. Canned goods may be
used when the fresh article is not obtainable.
Vegetables that are too tough and old to cook in
any other way may be used in soups to advantage.
If it can be afforded, a teaspoonful of whipped cream
may be dropped into each plate, and will be found
very delicious.
By a puree is meant a thick soup; it differs but
little from cream soup, being perhaps a trifle thicker.
If properly made, cream soups and purees are dainty,
delicious, and nourishing.
Fruit soups are in favor during hot weather, for
dinners and luncheons; they are very easily made,
and are wholesome anjd refreshing. Any desired
fruit juice may be thickened with corn starch, sago,
or arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass
sherbet cups, with a layer of chipped ice on top.
KINDS OF SOUP
Observing tfhese proportions and following the
foregoing directions, delicious cream soups are made
of rice, squash, celery, peas, asparagus, cucumber,
spinach, peanuts, potato, corn, lima beans, cauli-
flower, beets, tomato, salsify, chestnut, mushrooms,
(39)
40 VEGETARIAN COOK BOOK
onions, baked beans, lentils, macaroni, spaghetti,
watercress, string beans, sago, tapioca, barley, car-
rats, etc. All vegetables should be cooked very
tender in boiling salted water, drained, and rubbed
through a sieve. Rice, sago, tapioca, and barley
should be boiled slowly till each grain is soft and dis-
tinct. Roasted peanuts are chopped fine; chestnuts
are boiled and mashed; macaroni and spaghetti are
cut into very small pieces, after boiling till tender.
String beans are to be minced before adding to the
soup.
CREAM SOUPS, FOUNDATION OF
Rub one heaping tablespoonful of butter and two
of sifted flour tD a cream ; melt in a saucepan over the
fire, and add slowly four cups milk, stirring con-
stantly. When it thickens add salt and whatever
seasoning and ingredient is desired to make the soup.
CROUTONS FOR SOUP
Take thin slices of bread, cut them into little
squares, place them in a baking pan, and brown to
a golden color in a quick oven.
EGG BALLS FOR SOUP
Egg yolks, hard boiled, 6.
Salt, i teaspoonful.
Flour, ^2 tablespoonful.
Egg yolks, raw, 2.
Rub the hard-boiled yolks and flour smooth, then
add the raw yolks and the salt. Mix all well to-
SOUPS 41
gether, make into balls, and drop into the soup a few
minutes before serving.
EGG DUMPLINGS FOR SOUP
Milk, i cup.
Flour.
Eggs, 2.
Beat the eggs well, add the milk and as much flour
as will make a smooth, rather thick batter, free from
lumps. Drop this batter, a tablespoonful at a time,
into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and
flour enough to make a stiff dough. Roll out very
thin; sprinkle with flour to keep from sticking. Then
roll up into a scroll, begin at the end, and slice
into strips as thin as straws. After all are cut, mix
them lightly together, and to prevent their sticking
together keep them floured a little till you are ready
to drop them into the soup, which should be done
a few minutes before serving. If boiled too long
they go to pieces.
VEGETABLE BOUILLON
Vegetable soup stock, 2 quarts.
Cooked and strained tomatoes, 2 cups.
Bay leaves, 2.
Salt, i tablespoonful.
Onions, grated, medium size, 2.
Mix all the ingredients together, and let simmer
42 VEGETARIAN COOK BOOK
slowly two or three hours. There should be about
one quart of soup when done; strain, reheat, and
serve.
NUT CHOWDER SOUP
Nuttolene or protose, ^ pound.
Hard-boiled eggs, 3.
Browned onions, 3.
Sage, i teaspoonful.
Thyme, I teaspoonful.
Bay leaves, 2.
Salt, i tablespoonful.
Chop all together till fine, then add to strained
boiling tomatoes, four cups; add boiling water, one
cup; thicken with flour, one tablespoonful; reheat
and serve.
NUT FRENCH SOUP
Vegetable soup stock, i l / 2 quarts.
Tomatoes, cooked, strained, 2 cups.
Sage, y teaspoonful.
Browned flour, i tablespoonful rounded.
Onions, large, i.
Bay leaves, 2.
Thyme, y 2 teaspoonful.
Salt to taste.
Slice the onion and mix all the ingredients to-
gether, excepting the salt; boil slowly one hour;
strain, reheat, salt, and serve. This soup requires
plenty of salt to bring out the flavor.
SOUPS 43
MOCK CHICKEN SOUP
Butter, 54 cup-
Onion, medium size, I.
Celery stalks, i.
Milk, 1*4 quarts.
One egg.
Flour, 2 tablespoonfuls.
Parsley, chopped fine, I teaspoonful.
Nuttolene, 3 tablespoonfuls.
Flour.
Put butter in saucepan with the onion, parsley,
and celery; cook it to a golden brown color; add the
flour and oook until brown, being careful not to
scorch. Now add the milk boiling hot and stir
briskly to prevent lumping. Add the nuttolene.
Beat the egg with enough flour to make a stiff bat-
ter, but thin enough to pour; pour this into the
boiling stock, stirring at the same time. This will
appear as small dumplings in the soup. Let simmer
twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
Small white beans, 2 cups.
Small onion, I.
Salt.
Hot water, 8 cups.
Celery salt.
Butter.
Wash, then stew the beans in hot water with the
onion for three hours, stewing down to six cups;
strain, and add a pinch of celery salt and a small
44 VEGETARIAN COOK BOOK
piece of butter. Salt to taste. This broth may be
served to the sick instead of beef tea.
PLAIN VEGETABLE SOUP (i)
For soup stock.
Water, 6 cups.
Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook
moderately for two hours,
Carrot, i.
Potato, i.
Leek, i.
Turnip, i.
Onions, 2.
Celery stalk, i.
Add a little sage and thyme. When done, run
through puree sieve or colander, and add a little
chopped parsley and salt to taste.
PLAIN VEGETABLE SOUP (2)
Butter, 2 tablespoonfuls.
Flour, i tablespoonful.
Chopped onion, i.
Chopped carrots, y 2 cup.
Chopped potatoes, y 2 cup.
Chopped turnips, y 2 cup.
Chopped celery, y 2 cup.
Place in heated saucepan, stir often to prevent
burning, add a little more butter if necessary; brown
till vegetables are quite soft, then add
Strained tomatoes, 2 cups.
Hot water to proper consistency.
SOUPS 45
Season with parsley and salt to taste. Simmer
till done.
WHITE SOUBISE SOUP
Bread, 4 or 5 slices.
Onions, 4,
Salt, i teaspoonful.
Butter, i teaspoonful.
Rich milk, 2 cups.
Potatoes, 2.
Flour, i teaspoonful.
Water, 4 cups.
Soak the bread in the milk, boil onions and pota-
toes in water until well done, and mix with the bread
and milk; add salt and flour rubbed in the butter;
strain all through a fine sieve; bring again to the
boiling point, but do not allow it to boil; serve. If
too thick, add a little boiling water.
JULIENNE SOUP
Fresh peas, y$ cup.
Chopped potatoes, 4 CU P-
Tomato, % cup.
Soup stock, i quart.
Carrots cut in dice, y 2 cup.
Chopped turnips, J^ cup.
Minced onion, I.
Chopped parsley.
Cook the turnips and carrots together in just
enough water to prevent scorching, the potatoes and
onions in the same manner, the peas by themselves.
When all are done, mix together and add the soup
stock, salt, and parsley; reheat, and serve. The
46 VEGETARIAN COOK BOOK
water the vegetables are cooked in should be used
in the soup.
TOMATO SOUP
Soup stock, 3 cups.
Nut butter, i tablespoonful.
Strained tomatoes, 2 cups.
Salt.
Add tomatoes to soup stock, also the nut butter
mixed smooth and thin in a little of the tomato; heat
to boiling, salt, and serve.
BEAN AND TOMATO SOUP
Boiled beans, I cup.
Butter, i tablespoonful.
Cooked rice, *4 CU P-
Salt.
Stewed tomatoes, i cup.
Flour, i tablespoonful.
Boiling water to required consistency.
Rub beans and tomatoes through a sieve; add salt
and butter rubbed in flour; then add cooked rice and
enough boiling water to make the proper consist-
ency; reheat, and serve.
TOMATO-VERMICELLI SOUP
Strained tomatoes, 3 cups.
Vermicelli, y 2 cup.
Water, 2 cups.
Cook the vermicelli in the tomato till done and
add water; if too thin, bind with a little thickening of
SOUPS 47
butter and flour. A rounded tablespoonful of each
will be enough for each quart of soup.
TOMATO AND OKRA SOUP
Onion, large, I.
Butter.
Stewed tomatoes, 2 cups.
Soup stock or water, 4 cups.
Thinly sliced okra pods, 2 cups.
Flour, i teaspoonful.
Nut butter, i teaspoonful.
Chopped parsley.
Salt.
Brown onion in a saucepan with a little butter;
add flour, nut butter, tomatoes, parsley, and okra.
Add the soup stock or water and cook slowly for
three hours. Season with salt, and serve.
WHITE SWISS SOUP
Rice, Y-2. cup.
Onion, small, i.
Rich milk, i l / 2 cups.
Flour, y 2 teaspoonful.
Water, 2 cups.
Potato, i.
Egg yolk, i.
Salt.
Boil the rice in the water, and add the onion and
potato. When the vegetables are well done add the
rich milk and bring to a boil. Beat well the yolk
of the egg with the flour and stir in the boiling soup.
Let it boil, season with salt, rub through a sieve;
reheat, and serve.
48 VEGETARIAN COOK BOOK
CORN AND TOMATO SOUP
Kornlet, ground fine, i l / 2 cups.
Strained tomatoes, 2 cups.
Water, i cup.
Mix thoroughly, season with salt, heat to a boil-
ing point, and serve.
CEREAL CONSOMME
Cooking oil, l / CU P-
Chopped onion, I.
Flour, i tablespoonful.
Crushed protose, y 2 pound.
Caramel-cereal, i cup.
Salt.
Barley, l / cup.
Carrot, small, i, finely chopped.
Boiling water, 6 cups.
Bay leaf.
Place in the soup kettle the cooking oil and bar-
ley; brown barley till quite brown; add onion, carrot,
flour, and brown the vegetables till quite tender; add
the protose and boiling water; let simmer very
gently for six hours, adding boiling water from time
to time. Keep the original amount. Stir often to
prevent burning. Half an hour before the soup is
done add the caramel-cereal, bay leaf, and salt; press
through a fine colander, and simmer to six cups.
SWISS LENTIL SOUP
Lentils, i cup.
Small onion, i.
Browned flour, 2 rounded tablespoonfuls.
Salt.
SOUPS 49
Put lentils to cook in a large quantity of boiling
water; boil rapidly a short time, then simmer without
stirring. When they begin to get tender and are
yet quite moist, slice an onion and press into the
lentils until covered; keep the vessel over a slow,
even fire, until the lentils are well dried out. The
drying-out may be finished in the oven if the lentils
are covered so that they will not harden on top.
When well dried add a little boiling water and rub
through a fine colander, removing the hulls. Into
this pulp stir the browned flour. Beat till smooth,
then add gradually enough boiling water to make of
consistency of soup; salt, boil, and set where it will
keep hot twenty minutes to an hour, to blend in-
gredients.
SPRING VEGETABLE SOUP
Green peas, i cup.
Onion, i.
Egg yolk, i.
Soup stock, 3 cups.
Salt.
Shredded lettuce, i head.
Parsley, i small bunch.
Water, i cup.
Butter, size of egg.
Put in the stew-pan the lettuce, onion, parsley, and
butter, with the water; let simmer till tender; season
with salt; when done strain off the vegetables and
put two-thirds of the liquid in the stock. Beat up
the yolk with the other third. Put it over the fire,
4
50 VEGETARIAN COOK BOOK
and at the moment of serving add this with the vege-
tables to the soup.
TURNIP AND RICE SOUP
Turnip, medium sized, I.
Milk, 3 cups.
Butter.
Washed rice, ^ cup.
Cream, i cup.
Croutons or toast.
Pare a medium-sized turnip, slice, and put with
rice and butter into saucepan with sufficient water to
cook; let simmer till tender, rub through a fine sieve
and return to the saucepan. Mix in enough milk to
make of the proper consistency; stir over the fire
and let simmer ten or fifteen minutes ; then stir in a
lump of butter and cream; serve with croutons.
GERMAN LENTIL SOUP
Lentils, 4 CU P-
Carrot, a few slices.
Nut butter, i tablespoonful.
Celery, one sprig, or a little celery salt.
Salt. *
Water, 4 cups.
Turnips, a few slices.
Apple sauce, y 2 cup.
Onion, i.
Boil lentils in the water with the onion, carrot,
turnip, and celery; boil gently about one and one-half
hours ; put through a sieve and return to soup kettle ;
SOUPS 51
add nut butter and apple sauce. Bring to a boil,
salt, and serve.
If necessary, add a little boiling water or rich
milk to thin the soup.
LENTIL AND TOMATO SOUP
Lentils, i cup.
Water, 4 cups.
Nut butter, i tablespoonful.
Salt.
Onion, i.
Stewed tomatoes, 2 cups.
Browned flour, i tablespoonful.
Stew the lentils with the onion in the water one
hour; add stewed tomatoes, nut butter, and browned
flour; bring to a brisk boil, season with salt, 'press
through a colander, reheat, and serve.
RICE AND NUT SOUP
Vegetable stock, 5 cups.
Sage, y$ teaspoonful.
Rice, 3 tablespoonfuls.
Salt.
Boil twenty minutes and serve.
BARLEY AND NUT SOUP
Rice, 2 tablespoonfuls.
Vegetable stock, 4 cups.
Barley, y^ cup.
Salt.
Cook the barley and rice until perfectly done in
52 VEGETARIAN COOK BOOK
about one and one-half cups of water; add stock,
salt to taste, reheat, and serve.
NUT AND OLIVE SOUP
Soup stock, 4 cups.
Ripe olives, chopped, 12.
Browned flour, i tablespoonful.
Tomato, strained, ^ cup.
Lemon juice, i teaspoonful.
Nut butter, 2 tablespoonfuls.
Emulsify the nut butter in a little of the stock, add
the remaining stock and the rest of the in-
gredients, except the browned flour, which should be
added after the soup has boiled. Salt, and serve.
LENTIL AND NUT SOUP
Lentils, ^4 cup-
Oil, i tablespoonful.
Large onion, i.
Vegetable stock, 4 cups.
Cook lentils till tender and put through a colander;
in the meantime brown the chopped onion in the oil;
add to the lentil pulp, mix with stock, salt, reheat,
and serve.
NUT NOODLE SOUP
Vegetable soup stock, 6 cups.
Nut butter, 2 tablespoonfuls.
Noodles.
Mix the nut butter in a little of the stock until
smooth and thin; then add remainder of stock, salt,
boil, add noodles, cook about twenty minutes, serve.
SOUPS 53
NUT AND PEA SOUP
Green peas, 4 cups.
Vegetable soup stock, 6 cups.
Salt, 2 tablespoontuls.
Boil peas till tender, rub through a colander, and
add to soup stock. Salt, reheat, and serve.
NUT AND BEAN SOUP
Beans, I cup.
Salt, i tablespoonful.
Vegetable soup stock, 4 cups.
A little thyme.
Cook beans in just enough water to prevent
scorching. When done rub through a sieve or col-
ander; add the vegetable soup stock, thyme, and salt.
Reheat, and serve.
NUT AND ASPARAGUS SOUP
Finely cut asparagus, 4 cups.
Vegetable soup stock, 4 cups.
Salt.
Cook till asparagus is very tender; put through
a sieve; add stock and salt; reheat, and serve.
BROWN BEAN SOUP
Water, 2 quarts.
Tomatoes, i cup.
Onion, %.
Small bunch of herbs, anise, laurel, etc.
Salt.
Brown beans, i cup.
Leek, #.
Juice of i lemon.
54 VEGETARIAN COOK BOOK
Cook beans in water till soft, then add vegetables
and herbs; after the soup is boiled, add the lemon
juice; rub through a sieve; salt, reheat, and serve.
WHITE BEAN SOUP
White beans, i cup.
Onion, medium sized, i.
Salt, i teaspoonful.
Water, 2 quarts.
Nut butter, i tablespoonful.
Stew the beans and onions in the water until ten-
der; add nut butter and salt; press through a sieve,
bring to a boil, and serve. The addition of some
cream will improve this soup.
SAGO SOUP
Sago, y-2 cup. .
Egg, i.
Boiling milk, 4 cups.
Boiled cream.
Wash the sago, add it to the boiling milk, and sim-
mer till the sago is dissolved and forms a sort of
jelly. At the moment of serving add the beaten
yolk of an egg and a little cream previously boiled.
BEAN TAPIOCA
White beans, y$ cup.
Tapioca, y% cup.
Salt.
Water, 4 cups.
Hot water.
Cream.
SOUPS 55
Cook beans in water till well done; press through
a strainer, add tapioca, and cook till clear; add hot
water to make of proper consistency; season with
salt and cream; heat well, and serve.
GREEN PEA SOUP
Green peas, in pod, 4 quarts.
Spinach leaves, i handful.
Sliced lettuce, i head.
Dash of lemon juice.
Salt, y-2 teaspoonful.
Sugar, i teaspoonful.
Boiling water, 6 cups.
Cucumber sliced, 34-
Shell peas and throw into a dish of cold water;
break the shells and put them into a kettle with boil-
ing water; set over the fire and simmer half and hour.
Remove pods, and add lettuce, spinach, salt and
sugar. Let boil till the spinach and lettuce are
pulpy, take up, and run through a puree sieve; boil
the peas and cucumber in a little water, mash and
rub through a sieve; mix with the soup, season with
salt and a dash of lemon juice. Serve with
croutons.
RICE SOUP
Rice, 34 cup-
Salt, i teaspoonful.
Milkj 3 cups.
Butter, i tablespoonful.
Water, 3 cups.
Egg yolk, i.
Flour, 2 teaspoonfuls.
56 VEGETARIAN COOK BOOK
Boil the rice in the water for forty minutes, or
until prefectly soft, adding salt; add sufficient boiling
water from time to time to keep the original amount;
press through a sieve and thicken with well-beaten
yolk of egg, milk, flour, and butter. Add a little
more salt if necessary; serve with toasted crackers
or zwieback sprinkled with crumbs of cottage cheese.
LIMA BEAN SOUP
Lima bean soup may be prepared same as white
bean soup, omitting the tapioca.
BREAD BISQUE
Dry sifted bread crumbs, one cup, added to cream
soup, four cups.
TOMATO BISQUE NO. i
Tomatoes, J/ quart can.
Flour, i tablespoonful.
Nut butter, i tablespoonful.
Milk, 4 cups.
Butter, i tablespoonful.
Salt.
Bay leaf, i.
Onion, small, i.
Place butter in pot, add one bay leaf, one small
onion; let braize till light brown, add flour, and stir
until flour is well mixed; add hot milk, slowly stir-
ring constantly to keep smooth; add nut butter,
which should be emulsified first with the tomato,
then add slowly stirring briskly; salt, heat thor-
oughly, strain; reheat, serve.
SOUPS 57
TOMATO BISQUE NO. 2
Strained tomatoes, 4 cups.
Peanut butter, about 4 tablespoonfuls.
Salt.
Put tomatoes in double boiler, set on the range,
and when scalding hot add the nut butter emulsified
in enough water to pour readily, mix together and
salt to taste. Use plenty of salt to bring out the
flavor.
ROLLED OATS SOUP
Chopped onion, I.
Celery salt.
Left-over porridge, I cup.
Milk, 2 cups.
Butter, i tablespoonful.
Bay leaf.
Water^ 2 cups.
Salt, i teaspoonful.
Into a saucepan put the chopped onion and butter;
cook carefully, without browning the butter, until the
onion is perfectly soft; then add celery salt, bay leaf,
and porridge; stir for a moment, then add water and
milk; bring to a boil and strain; add salt, reheat, and
serve.
FAMILY FAVORITE
Soup stock, 4 cups.
Sliced okra, i pod.
Salt.
Stewed tomatoes, y 2 cup.
Water, i cup.
58 VEGETARIAN COOK BOOK
Mix all together and boil one hour; strain, reheat,
and serve.
NUT MEAT BROTH
Water, 4 cups.
Almond meal, i cup.
Gluten meal or browned flour, 2 tablespoonfuls.
Salt.
Let all boil together thoroughly, and serve.
PEA SOUP WITH VEGETABLE STOCK
Scotch peas, I cup.
Vegetable 1 soup stock, 4 cups.
Mint, y$ teaspoonful.
Salt.
Cook peas till soft and put through a fine colander
to remove the hulls. Add soup stock and mint, re-
heat, salt, and serve.
A cup of cream is a great improvement to this
soup.
SAVORY POTATO; SOUP
Vegetable soup stock, 4 cups.
Potatoes, medium size, 2 or 3.
Mint, y teaspoonful.
Chopped onion, I.
Salt, i teaspoonful.
Marjoram, y^ teaspoonful.
Cook the potatoes and onion till soft. Put
through a colander, add the soup stock, mint, mar-
joram, and salt, which have been simmered together
half an hour. Heat well, and serve.
SOUPS 59
CELERY AND TOMATO SOUP
Celery heart, i.
Soup stock, 2 cups.
Celery salt.
Tomato, 2 cups.
Salt.
Chop celery rather fine, and cook in a little water
till tender; add the tomato, salt, and soup stock; heat
well, and serve.
NUT AND CREAM OF CORN SOUP
Sweet corn rubbed fine, i quart can.
Vegetable soup stock, 4 cups.
Salt, i heaping tablespoonful.
Bring to a boil, rub through a colander, reheat,
and serve.
ARTICHOKE SOUP
Artichokes, 6.
Onions, small, 2.
Sage, y$ teaspoonful.
Lemon juice, i tablespoonful.
Salt.
Water, 2 quarts.
Protose, ft pound.
Bay leaf.
Browned flour, i tablespoonful.
Select prime, green, globe artichokes before they
have developed; cut off the stems, trim off the hard
leaves round the bottom, and cut off the upper
quarter of the artichoke leaves. Put the water in
soup kettle; add the artichoke, onions, and protose.
Let simmer gently for two hours, then add sage,
60 VEGETARIAN COOK BOOK
bay leaf, and lemon juice. Thicken with browned
flour. Let all boil together a few minutes, then press
through a colander, salt, reheat, and serve.
IMPROMPTU SOUP NO. i
Onion, i.
Slice into heated saucepan with
Savory or green herbs, I pinch.
Butter, i tablespoonful.
Let brown two or three minutes, then add
Nut butter, i tablespoonful.
Brown a little longer, then add
Stewed tomatoes, i cup.
Hot water, 3 cups.
Let all boil together and thicken with gluten; salt,
strain, and serve.
IMPROMPTU SOUP NO. 2
Malted nuts, }4 cup.
Browned flour, i tablespoonful.
Flour, i tablespoonful.
Mix, and dissolve in a little milk, then add
Milk, 3 cups
and heat to boiling point, stirring often to pre-
vent scordhing; set back far enough to keep from
boiling, then whip into the broth
Eggs well beaten, 4.
Salt, and serve.
SOUPS 61
CREOLE SOUP
Water, 2 cups.
Tomatoes, I pint.
Clove of garlic, i.
Small turnip, i.
Boiled rice, heaped tablespoonful.
Small carrot, i.
Boil all together, season with a little salt, rub the
vegetables through a sieve, and thin to the consist-
ency of cream with hot water or nut cream.
PALESTINE SOUP
Jerusalem artichokes, 12.
Celery, i sprig.
Boiled cream, i pint.
Croutons.
Leek, i sprig.
Salt.
Nutmeg.
Wash and peel the artichokes, put over them cold
water sufficient to cover, add leeks, celery, and salt.
Simmer an hour and a half. Press through a sieve,
put back on the stove, and beat into it a pint of
boiled cream. Add a little nutmeg. Serve with
croutons. If too thick, add a little hot milk or
cream.
FRUIT SOUP (PINEAPPLE)
Thicken pineapple juice with arrowroot. Serve
cold with a bit of pineapple glace in each cup.
62 VEGETARIAN COOK BOOK
CHOCOLATE SOUP
Chocolate (Sanitas), ^4 pound.
Water, 2^ cups.
Sugar, 2 tablespoonfuls.
Flour, i tablespoonful.
Milk, i quart.
Ground cinnamon, i teaspoonful.
Whipped cream, i cup.
Soak the chocolate in two cups of the water; when
soft put to cook; when it boils add the sugar and
flour rubbed smooth in the rest of the water. Cook
slowly for five minutes and add the hot milk. Strain,
stir in the cinnamon and whipped cream. Serve at
once with crisps or wafers. Blanched almonds
toasted are served with the soup.
FRUIT SOUP
Strawberry, or other juice, I cup.
Pineapple juice, i cup.
Lemon juice, i tablespoonful.
Sago, i tablespoonful.
Sugar, i tablespoonful.
Chopped ice.
With the strawberry or other juice cook the sago;
add the pineapple juice and sugar; cool, and serve in
sherbet cups with chipped ice.
FRUIT SOUP (SWEDISH)
Boil prunes and raisins slowly till tender, sweeten
and save the juice; boil sago till clear, mix with the
fruit and juice, and serve very cold.
SOUPS 63
FRUIT SOUP (ORANGE)
Thicken orange juice with arrowroot, and serve
very cold in cups with a bit of candied orange peel
on top of each glass.
FRUIT SOUP (LEMON)
Make a strong lemonade, thicken with arrowroot,
serve very cold with a bit of candied lemon peel or
candied ginger in each glass.
FRUIT SOUP (MARQUISE)
Take two parts red raspberry juice and one of
currant, sweeten, thicken with arrowroot and sago;
candied orange peel or blanched and shredded al-
monds are a dainty addition.
FRUIT SOUP (CRANBERRY)
Thicken some sweetened cranberry juice with
arrowroot, and serve cold in cups, as a first course at
a Christmas or New Year's dinner.
FRUIT SOUP (GRAPE)
Thicken bottled grape juice with arrowroot, and
serve cold with chipped ice. This is refreshing for
invalids.
FRUIT SOUP (CHERRY)
Thicken cherry juice with arrowroot, and serve
with other fruit soups; garnish with black cherries
in their season.
64 VEGETARIAN COOK BOOK
FRUIT SOUP (STRAWBERRY)
Thicken fresh strawberry juice with arrowroot and
put on ice to chill; put a layer of chipped ice on top
of each cup before serving, and lay a ripe strawberry,
stem and all, on top of each glass.
RAISIN, APPLE, OR PRUNE SOUP
Either seedless raisins, apples, or prunes may be
added to sago soup. The soup should then bear the
name of the fruit used.
ENTREES
MOCK WHITE FISH
Rice flour, ^ cup.
Butter, i scant teaspoonful.
Mace, y teaspoonful.
Salt to taste.
Milk, i cup.
Onion grated, i tablespoonful.
Potatoes, mashed, 3 cups.
Heat the milk to boiling, stir in the rice, flour,
butter, onion, mace, and salt. Cook all ten minutes,
stirring frequently. Have the potatoes ready,
freshly cooked and mashed; while hot add the rice
mixture, and put into a pan to cool. When cool,
cut in slices about five inches long, dip in egg and
crumbs, put in oiled pan, and bake until nicely
browned. Serve with parsley sauce.
FILLETS OF VEGETARIAN SALMON
Milk, \y 2 cups.
Farina, J4 <"up.
Tomatoes, cooked and strained, l / 2 cup.
Egg, i.
Salt to taste
Nuttolene, J/ cup.
Eggplant, boiled and mashed, i]/ 2 cups.
Bread crumbs, fine and dry, i cup.
Color, vegetable red enough to make salmon color.
Cook and mash the eggplant, stir the nuttolene
to a cream in a little of the milk, then add the rest of
(67)
68 VEGETARIAN COOK BOOK
the milk, the eggplant, tomatoes, and salt. Set in
double boiler; when scalding hot, add the farina and
bread crumbs. Mix thoroughly and let cook fifteen
or twenty minutes. Remove from the range, stir
in the raw egg and the color, mixing till the color
is perfectly blended. Turn into a deep pan to cool;
should be about two inches deep. When cold cut
into slices, egg, crumb, and bake. Serve with pars-
ley sauce.
PROTOSE ROAST WITH OLIVE SAUCE
Protose, 24 pound.
Chopped onion, small, I.
Parsley, i tablespoonful.
Boiling water, 2, cups.
Butter, i tablespoonful.
Bread crumbs, 2, .cups.
Eggs, 2.
Salt to taste.
Put the onion, parsley, and butter into the boil-
ing water, and thicken with bread crumbs stiff enough
to cut nicely when done. Into this mixture put one
hard-boiled egg chopped fine, and break in one raw
egg to make it hold together. Salt to taste. Put a
layer of this filling into a baking-pan, then a layer
of protose cut in thin slices, then a layer of the fill-
ing, and another layer of the protose, and last an-
other layer of the filling. Bake in a moderate oven
one hour. Serve with olive sauce.
ENTREES 69
MOCK TURKEY WITH DRESSING
German lentils, i cup.
Chopped walnut meats, j cup.
Milk, i cup.
Salt.
Celery salt.
Granola or bread crumbs.
Minced onion, *4 cup.
Chopped celery, i cup.
Eggs, 2.
Sage.
Sliced bread.
1. Thoroughly wash the lentils and soak over-
night. Boil slowly until tender and run through
colander. Add the walnut meats, one egg, and the
minced onion browned with the chopped celery in a
little oil. Add salt and sage to taste. Thicken with
granola or bread crumbs.
2. Dip thin slices of bread in a mixture of one egg
and a cup of milk, or thin slices of nuttolene may be
used instead.
Make alternate layers of i and 2.
DRESSING NO. i
Stale bread crumbs.
Hot milk, 2 cups.
Eggs, i or 2.
Butter, i tablespoonful.
Mix bread crumbs with hot milk, eggs, and butter.
Season with salt, sage, and onions. Serve with cran
berry sauce.
70 VEGETARIAN COOK BOOK
DRESSING NO. 2
Large onions, 2.
Fresh bread crumbs, I cup.
Milk, y cup.
Sage, i tablespoonful.
Beaten eggs, 2.
Chopped parsley, 2 tablespoonfuls.
Butter, J4 cup.
Salt to taste.
Peel onions and parboil. Drain and chop fine.
Soak bread crumbs in the milk; then mix all in-
gredients together. Stir the mixture over the fire
until it is reduced to a thick paste, without allowing
it to boil.
Serve a slice of the roast with a spoonful of dress-
ing on one end and cranberry sauce on the other.
ROAST DUCK (VEGETARIAN STYLE)
Lentil pulp, 1^4 cups.
Minced onion, J^. CU P-
Chopped parsley, J^ cup.
Stale bread crumbs, ground fine, i cup.
Eggs (one hard-boiled), 3.
Butter, i teaspoonful.
Chopped walnuts, ^ cup.
Take lentil pulp, one hard-boiled egg chopped
fine, one beaten egg, minced onion, and chopped
parsley browned in a little oil, one teaspoonful of
butter, and salt to taste. Mix well and put one-half
of this mixture in an oiled baking pan, then a layer
of the following mixture: Stale bread crumbs
soaked in hot water, chopped walnuts, a little grated
ENTREES 71
onion, one egg, and salt and sage to taste. Finish
with a layer of the lentil mixture. Bake, and serve
with gravy.
NUTTOLENE ROAST
Nuttolene, i pound.
Bread crumbs.
Hot water, I quart.
Salt and sage to taste.
Put the nuttolene through a vegetable press, or
work smooth with a knife or spoon; add the hot
water and beat to a cream. Add salt and sage, and
thicken with bread crumbs stiff enough to retain its
shape when moulded. Press into a deep buttered
bread-pan and bake till nicely browned. Turn out
of the pan and slice. Serve with any good brown
sauce or walnut gravy.
MOCK VEAL LOAF
Nuttolene, % pound.
Minced protose, J/ pound.
Egg, well beaten, i.
Milk, }4 cup-
Sage, *4 teaspoonful.
Ground mace, 54 teaspoonful.
Butter size of an egg.
i small onion, braized in the butter.
Cracker or zwieback crumbs enough to make a
stiff mixture. Mix all together, salt to taste, and
bake in a deep bread-pan. Garnish with parsley or
young celery hearts.
72 VEGETARIAN COOK BOOK
VEGETARIAN ROAST
Nut food, YZ pound.
Onion, y 2 .
Egg, i.
Hot water, 2 cups.
Butter, 2. teaspoonfuls.
Bread crumbs or granola.
To the water add the nut food minced, minced and
browned onion, and butter. Thicken with toasted
bread crumbs or granola until quite stiff. Add the
beaten egg, salt, and a little sage if desired. Put in
oiled pan and bake. Serve with gravy.
ROAST OF PROTOSE
Protose, i pound.
Strained tomato, y 2 cup.
Chopped onion, i.
Nut butter, 2, tablespoonfuls.
Browned flour, 2. tablespoonfuls.
Sage.
Cut the protose lengthwise through the center,
then cut each half in six pieces. Place in a deep
baking-pan, let the first piece lean slantingly against
the end or side of the pan, the second against the
first, and so on. Sprinkle this with finely chopped^
onion, and a little powdered sage, and pour over it a
nut cream made of two heaping tablespoonfuls of
nut butter emulsified, in enough hot water to cover
the protose. Add to this the browned flour, rubbed
smooth in a little tomato. Salt to taste. A little
celery salt may be used if desired. Cover and bake
till the gravy is thick and brown.
ENTREES 73
HAMBURGER LOAF
Lentils, raw, I cup.
Protose, YT. pound.
Cooking oil, 2 tablespoonfuls.
Salt.
Chopped onion, y 2 cup.
Eggs, 5.
Bread crumbs.
Cook the lentils until tender, then simmer as dry
as possible. Put through a colander, brown the
onions in oil, and add to the lentils, together with
the protose and two of the raw eggs. Mix salt to
taste, and add enough bread crumbs so that it will
mold nicely.
Have the three remaining eggs boiled hard and
the shells removed. Put one-half the loaf mixture
into a bread-pan, then put the three hard-boiled eggs
in a row through the center and cover with the re-
maining mixture. Press down gently and bake.
Serve with sauce imperial.
NUT AND GRANOLA ROAST
Minced nut food, 14 pound.
Onion, i.
Oil, i tablespoonful.
Egg, i.
Boiling water, 2 cups.
Granola.
Brown the onion in the oil, then add the minced
nut foods and boiling water. Thicken with granola.
Stir in the raw egg, and a little sage or thyme if de-
74 VEGETARIAN COOK BOOK
sired. Salt to taste. Put in oiled pan and bake.
Serve with gravy.
CREAM NUT LOAF
Dried bread crumbs, 2 cups.
Ground sweet corn, i cup.
Ground Brazil nuts, I cup.
Eggs, 2.
Sage.
Mashed peas, i cup.
Mashed potatoes, i cup.
Cream, J/ cup.
Salt.
Mix all thoroughly together, press in a deep bread-
pan, and bake a nice brown. Serve with a sauce
made of one part sweet cider and two parts grape
juice, thickened with a little corn starch.
IMPERIAL NUT ROAST
Pea pulp, ij4 cups.
Chopped walnuts, i^ cups.
Bread crumbs, i cup.
Sage.
Lentil pulp, 1^2 cups.
Egg, i.
Salt.
Milk to moisten.
Mix the peas, lentils, and walnuts with salt to
taste. Put a layer in a deep bread-pan, then put a
layer made of the crumbs, eggs, milk, sage, and salt.
This should be just stiff enough to spread easily.
Cover with the remaining pea and lentil mixture.
Baste with cream, put in the oven, and brown.
ENTREES 75
WALNUT LOAF
Chopped walnut meats, j cup.
Egg, I-
Boiling water, 2 cups.
Olive oil or butter, j/2 tablespoonful.
Bread crumbs, 2 cups.
Salt to taste.
Mix walnut meats and crumbs together, pour over
the boiling water, mix well, add the raw egg, butter,
and salt, stir thoroughly, press into buttered bread-
pan, and bake.
WALNUT ROAST
Granola, 2 cups.
Ground walnuts, I cup.
Milk or cream, I quart.
Eggs, 4.
Soak the granola in the milk or cream for ten
minutes and add the walnuts, eggs, salt, and a dash
of nutmeg. Mix the preparation well. Grease a
baking-pan, turn in the mixture, and bake thirty-five
to forty minutes.
CEREAL ROAST
Cream, 4 cups.
Nut meal, I cup.
Onion, chopped fine, I.
Sage.
Gluten, ]/2 cup.
Bread crumbs, 1*4 cups.
Salt.
Mix all together and bake in a moderately hot
oven.
VEGETARIAN COOK BOOK
NUT AND TOMATO ROAST
Celery, i root.
Granola, 1^2 cups.
Eggs, 5-
Nuttolene, J^ pound.
Tomatoes, 2 cups.
Onions, 3.
Protose, ^2 pound.
Chop the celery and onions fine, put into a sauce-
pan with enough cooking oil to prevent burning, and
cook until a rich brown, stirring occasionally. Add
to this one quart of boiling water and the tomatoes.
Boil for fifteen to twenty minutes. Then remove and
strain as much as possible through a soup strainer.
Take three and one-half cups of this gravy and mix
with it the granola, eggs, and salt to taste. Have
ready the protose and nuttolene cut into thin slices.
Put in a layer of the granola mixture into a big bak-
ing-pan, then a layer of protose, then granola, then
nuttolene, and so on until all is used, finishing with
the granola mixture. Bake forty-five minutes or un-
til a nice brown. Remove from the fire, let cool a
little, turn out on a platter, and serve with the re-
maining gravy.
DRIED PEA CROQUETTES
Dried peas, i l / 2 cups.
Egg, i.
Salt.
Olive oil, 2 teaspoonfuls.
Bread crumbs.
ENTREES 77
Cover the peas with water and soak overnight.
Drain and cook in fresh boiling water until tender.
Drain, press through a colander, add a little salt and
olive oil. Mix thoroughly and form into small rolls
about three inches long. Dip in beaten egg, roll in
bread crumbs, and bake in a quick oven. Serve with
tomato sauce.
CHICKEN CROQUETTES
Mashed potato, J/ cup.
Toasted bread crumbs, y^ cup.
Nut butter, *4 CU P-
Hard-boiled egg, chopped fine, I.
Browned onion, ^4 CU P
Sage, i teaspoonful.
Hot water, y 2 cup.
Chopped walnuts, *4 CU P-
Minced nuttolene, 2 tablespoonfuls.
Beaten egg, i.
Boiled rice, i cup.
Salt, 3 teaspoonfuls.
Mix all together and form into croquettes; dip into
beaten eggs and milk, roll in browned bread crumbs
which have been oiled or buttered, and bake.
HASHED PROTOSE CROQUETTES
Protose, i pound.
Butter, i tablespoonful.
Salt.
Potatoes, i pound.
Eggs, 4-
Mace.
78 VEGETARIAN COOK BOOK
Boil the potatoes, mash, add the minced protose,
the yolk of three eggs, salt, and mace. Mix
thoroughly, form into oblong croquettes; egg,
crumb, and bake.
EGG MIXTURE FOR CROQUETTES,
FILLETS, ETC.
Break an egg into a bowl or deep saucepan, break
up with a fork, add a tablespoonful of hot water to
soften the albumen of the egg, and mix till free from
lumps, but do not beat in too much air. Dip the
croquettes in the egg, roll in crumbs, and bake.
PROTOSE WITH BROWNED POTATOES
Peel and slice potatoes three-fourths of an inch
thick. Cut protose in strips same thickness. Place
in a pan two slices of potatoes and one of protose,
and repeat same until the pan is full. Pour over
this vegetable stock sufficient to cover. Bake in the
oven till the potatoes are done and nicely browned.
NUT FRICASSEE WITH BROWNED SWEET
POTATOES
Cut some nut food into half-inch cubes and pour
over it a thick, brown or white gravy sufficient to
cover well. Let it simmer about one hour. Peel
and steam or boil potatoes until tender, but not over-
done. Put them in a baking dish with a little butter
or olive oil, salt, and bake in a quick oven until nicely
browned. Serve with the fricassee.
ENTREES 79
FRIJOLES WITH PROTOSE MEXICANO
Mexican beans, ^ cup.
Vegetable stock, i cup.
Mace.
Diced protose, 54 pound.
Strained tomatoes, I cup.
Salt.
Cook the beans in just enough water to prevent
scorching. When done, have ready a stock made
of the vegetable stock, tomatoes, mace, and salt.
Pour over the beans, together with the protose, and
let simmer for an hour or more.
FRICASSEE OF PROTOSE WITH POTATO
Serve a spoonful of nice white mashed potato on
an empty platter; press a slice of broiled protose up
against the potato, and serve with a spoonful of
brown gravy. Garnish with parsley.
GREEN CORN AND TOMATO
Corn pulp, 3 cups.
Strained tomatoes, i cup.
Butter, i tablespoonful.
Salt.
Scrape the given amount of corn from the cob, add
the tomatoes and butter, simmer until the corn is
tender; salt, and serve as a vegetable.
Cold boiled corn cut from the cob may be sub-
stituted for the fresh corn, if desired.
80 VEGETARIAN COOK BOOK
MOCK CHICKEN RISSOLES
Protose, y?, pound.
Nuttolene, y 2 pound.
Milk, l / 2 cup.
Mace.
Flour, i tablespoonful.
Butter, y cup.
Salt.
Put the butter into a saucepan; when hot stir in
the flour, and stir until brown; add the hot milk,
salt, and mace, and let cook a few minutes. Chop
the nut food fine and mix into the sauce. Have
ready some tart shells made of rich pie paste; fill
with the mixture. The sauce should be cool before
adding the nut food.
NEW ENGLAND BOILED DINNER
Potatoes, 41/2 cups.
Turnips, I cup.
Onions, 2 cups.
Carrots, i^4 cups.
Cabbage, 2}/ 2 cups.
Cut the potatoes, carrots, and turnips in three-
quarter inch cubes; slice the onions and cut the cab-
bage into pieces about one and one-half inch square.
Boil the potatoes and onions together. The carrots,
turnips and cabbage may also be cooked together in
salted water. When all are done, mix together, and
serve with slices 'of protose or other nut food that
has been braized in a tomato or brown sauce.
ENTREES 81
NUT AND VEGETABLE STEW
Nuttolene, I cup.
Turnips, ^ cup.
Chopped celery, y 2 cup.
Bay leaf, i.
Salt.
Carrots, iy 2 cups.
Potatoes, iy 2 cups.
Onion, small, i.
Butter, i lump.
Put all on, except nuttolene and potatoes, and boil
one hour. Then add potatoes and nuttolene and
cook slowly until potatoes are done. Salt to taste.
Thicken with a little flour, work smooth with a
lump of butter. A little protose might also be
added.
STEWED PROTOSE (SPANISH)
Butter, i tablespoonful.
Minced parsley, i tablespoonful.
Tomatoes, 4 cups.
Onions, 4.
Flour, 2 tablespoonfuls.
Protose, i pound.
Put the butter into a saucepan and add the sliced
onion, minced parsley, and cook ten minutes. Then
stir in the flour, mix well, and add the tomatoes.
Stir well to free from lumps. Cover and cook twenty
to thirty minutes. Slice the protose into small
pieces and simmer in sauce ten minutes. Salt, and
serve.
82 VEGETARIAN COOK BOOK
PROTOSE FRICASSEE
Tomatoes, I cup.
Minced parsley, i teaspoonful.
Protose, i pound.
Vegetable stock, 2. cups.
Mixed herbs, y 2 teaspoonful.
Onion, i.
Eggs (yolks), 2.
Mince the onion and braize in a little butter or>
olive oil* five minutes; add the minced parsley
strained tomatoes, mixed herbs, and vegetable broth.
Bring to a boil and add the protose, cut into cubes
or diamonds of one-half inch. Cook for a few min-
utes and thicken with a few spoonfuls of flour
rubbed smooth in a little water. Salt to taste, and
serve. Just before serving add the beaten yolks.
PROTOSE STEAK SMOTHERED IN ONIONS
Protose, 24 pound.
Cooking oil, y 2 cup.
Salt.
Onions, large, 6.
Vegetable stock, 2. cups.
Cut the protose into twelve slices, lay half of 111 em
in an oiled baking-pan; have the onions sliced and
lightly browned in the oil. Cook half of the 'onions
over the protose, then put on the rest of the protose,
then the remainder of the onions, pouring the vege-
table stock over all. Salt to taste. Bake until the
stock is reduced to a rich brown gravy.
ENTREES 83
PROTOSE SMOTHERED WITH TOMATOES
Protose, 24 pound.
Butter, 1/2 cup.
Salt.
Tomatoes, 12.
Sugar, 2 tablespoonfuls.
Celery salt.
Cut protose into twelve slices and cut each tomato
in half. Put one slice of tomato in a baking-pan; on
this put a slice of the protose, then a slice of tomato
on top, and so on, making twelve orders in all.
Chop the butter in little pieces and sprinkle over,
also the salt and celery salt. Cover and bake until
the tomato is nearly done. Then remove the cover
and brown very lightly. Serve two slices to each
person, garnished with parsley.
PROTOSE POT ROAST
Protose, y^ pound.
Strained tomatoes, I cup.
Vegetable soup stock, 2 cups.
Salt to taste.
Mix the vegetable stock with the strained toma-
toes, salt to taste, and pour over the protose, which
has been sliced and placed in a baking-pan. Bake
one hour.
BRAIZED PROTOSE AND CABBAGE
Braize protose according to the recipe, anjd serve
with boiled cabbage.
84 VEGETARIAN COOK BOOK
PROTOSE STEAK WITH POTATOES SMOTH-
ERED IN ONIONS
By putting a layer of sliced raw potatoes in the
bottom of the pan and covering with the protose,
onions, and stock, we have protose steak and po-
tatoes smothered with onions.
PROTOSE PILAU
Water, ^
Rice, cooked, i cup.
Butter, i teaspoonful.
Protose, ^2 inch cubes, % pound.
Minced onion, i tablespoonful.
Let simmer ten or fijteen minutes; thicken with
browned flour, two heaping teaspoonfuls, mixed with
strained tomatoes to consistency to pour easily.
Salt and celery salt to taste.
PROTOSE PATTIES (PLAIN)
Protose, i pound.
Salt.
Cream, 3 tablespoonfuls.
Eggs, 2.
Bread crumbs.
Thoroughly crush the protose and mix with the
salt and one egg. Form into patties, roll in egg
and cream, then in bread crumbs. Bake in greased
pan till lightly browned. If desired, the crumbs may
be slightly moistened with cream.
ENTREES 85
BRAIZED PROTOSE
Protose, 12 slices.
Vegetable stock, No. 2, 3 cups.
Sage.
Minced onion, medium size, I.
Butter.
Butter a deep pan and sprinkle with the minced
onion and sage. On this lay the slices of protose,
cut a little less than half an inch thick. Cover the
pan and put into the oven to brown, turning the
protose once, and watching carefully that the onions
do not burn. Remove from the oven and cover with
the vegetable stock. Cover and return to tHe oven,
and bake until the stock is reduced to a thick, brown
gravy.
PROTOSE CUTLETS WITH MASHED
POTATO
Protose, y-2 pound.
Milk, i cup.
Brown sauce.
Granose flakes.
Cut protose into six slices as for protose steak.
Dip in beaten egg and milk, and roll in granose
flakes. Do this the second time, and bake in brown
sauce about thirty minutes. Serve with mashed
potato.
NUT LISBON STEAK
Protose, 6 large slices.
Brown gravy, 3 cups.
86 VEGETARIAN COOK BOOK
Broil or fry the protose a nice brown (but do not
burn) and drop into the gravy (any good brown
gravy will do); let simmer an hour or two. Serve
hot with a spoonful of the gravy.
More protose may be used if desired.
PROTOSE AND TOMATO
Protose, 6 large slices.
Tomato, cooked and strained, 2 cups
Corn starch, I teaspoonful.
Salt to taste.
Cut the protose in rather thick slices and lay in a
flat baking-pan (one about two inches deep will
answer nicely); boil the tomatoes and thicken with
the corn starch; add the salt, and pour over the pro-
tose. Bake slowly in a moderate oven. Do not
bake too dry. The protose should be nice and juicy
with the tomatoes when done. The corn starch may
be omitted if desired.
BAKED PROTOSE WITH MACARONI
Macaroni (not cooked), i l / 2 cups.
Oil, i tablespoonful.
Flour, y$ cup.
Salt.
Minced protose, I cup.
Minced onion, medium size, I.
Milk, 2 cups.
Break the protose in one-inch lengths. Drop in
three quarts of boiling water, previously salted.
Boil from one-half to three-quarters hour, turn into
ENTREES 87
colander, and pour cold water over it. Drain and
turn into baking-pan.
SAUCE
Put the oil in a stew-pan, add the onion, braize till
nicely browned, then add the flour, and stir until
brown. Add the milk, then the protose. Season
with salt. Pour this sauce over the macaroni and
sprinkle with bread crumbs. Bake in a moderate
oven till brown.
FRIZZLED PROTOSE IN EGGS
Protose, i pound.
Eggs, 8.
Olive oil.
Cut the protose into small, thin, narrow strips;
put into a frying-pan with a little olive oil, and when
hot pour the well-beaten eggs over it, stirring con-
stantly, until the eggs are set. Serve hot on toast.
ESCALLOPED PROTOSE
Protose, i pound.
Bread crumbs, ^ CU P-
Potatoes, medium size, 4.
Brown sauce, sufficient to cover.
Slice one-half the potatoes in a baking dish,
sprinkle one-half the bread crumbs over them; on the
crumbs put half the protose cut into thin slices; pour
over some of the gravy to moisten. Add the re-
mainder of the ingredients in the same manner, ma-
88 VEGETARIAN COOK BOOK
king two layers. There should be sufficient gravy
to cover and cook the potatoes and protose.
EGGPLANT BAKED WITH PROTOSE
Eggplant, medium size, 2.
Chopped onion, large, i.
Salt.
Protose, y^ pound.
Vegetable stock.
Peel and slice the eggplant in one-fourth inch
slices, and cut the protose into twelve slices. Put
a layer of the eggplant in an oiled pan, then a layer
of protose, and sprinkle part of the onion over all.
Make another layer with the remainder and cover
with vegetable stock. Salt to taste, cover, and bake.
Tomato may be used in place of the s^tock if desired.
PROTOSE JAMBALAYA
Butter, i tablespoonful.
Minced onion, i.
Minced garlic, small, i.
Flour, i tablespoonful.
Tomatoes, i^ cups.
Vegetable stock, iy 2 quarts.
Rice, i cup.
Minced protose, 4 pound.
Minced celery, y^ cup.
Salt, mace, and bay leaves.
Put the butter into a saucepan, heat, add the
onion and garlic, and brown, then add the flour
and brown, add the tomato, and cook a few minutes,
stirring to prevent flour from lumping. When nice
ENTREES 89
and brown, add vegetable stock and the seasoning;
boil until the ingredients are well blended; add the
rice and boil till the rice is tender, stirring often.
To this add the minced protose that has been heated
in a covered dish in the oven. Mix and serve.
RAGOUT OF PROTOSE
Protose cut in irregular pieces, i pound.
Hot water, 4 cups.
Browned flour, i tablespoonful.
Celery salt.
Strained tomatoes, \y 2 cups.
White flour, i tablespoonful.
Salt.
Put all together, except the flour, and let simmer
thirty or forty minutes, adding enough boiling water
from time to time to keep the original quantity.
Thicken with the flour, and serve.
PROTOSE CUTLETS
(1) Protose, minced, I pound.
Season with
Salt.
Lemon juice.
Sage.
Add a little
Chopped parsley.
Make a heavy white sauce with
(2) Flour, 2 tablespoonfuls.
Milk, 24 CU P-
If desired, flour may be rubbed with
Butter, i tablespoonful.
Add salt to taste.
90 VEGETARIAN COOK BOOK
Mix I thoroughly with 2. When cool, make
into patties, cutlets, or croquettes. Dip into beaten
egg 1 , roll in bread crumbs that have been moistened
with melted butter, and brown in the oven.
PROTOSE CHARTREUSE
Vegetable stock, 2 cups.
Egg> I-
Salt.
Protose, YZ pound.
Rice, cooked, I quart.
Bread crumbs, sufficient to thicken.
To the stock add the protose, bread crumbs, the
egg unbeaten, and salt. Mix thoroughly. Line a
baking-pan with part of the rice, and fill in the
center with the protose mixture; cover with the rest
of the rice, and press down gently. Bake, and serve
with browned sauce.
PROTOSE STEAK
Split a pound of protose in two lengthwise, and
cut into as many slices as needed. Broil in a pan,
and serve with brown sauce.
.PROTOSE STEAK A LA TARTARS
Minced protose, i pound.
Butter, i tablespoonful.
Mayonnaise, 3 tablespoonfuls.
Onion, i.
Eggs, 6.
Onions and olives mixed, to garnish.
ENTREES 91
Put the butter in a saucepan and set on the range.
When hot, add the onion and cook until brown; add
the minced protose, a pinch of salt, and mix. Form
into balls, making a depression in each ball, and
drop an egg yolk in each depression. Bake until
the eggs are done. Chop the onions and olives, add
the mayonnaise, and use as a garnish.
PROTOSE OR NUTTOLENE CUTLETS
Protose or nuttolene, 6 slices, each large enough
for a cutlet.
Eggs, 3.
Cream or rich milk, 2 cups.
Bread crumbs, buttered, i l / 2 cups.
Salt.
Beat the eggs, add the milk and salt, dip the slices
of nut food in this, and then in the buttered bread
crumbs, and lay in a greased baking-pan. Place the
remaining bread crumbs with the milk, add salt, and
pour over the cutlets. If not enough to cover, a
little milk may be added. Put into the oven and
bake till the mixture sets, or it may be placed on the
range, and when one side is browned turn and brown
the other side.
GOLDEN NUT CHARTREUSE
Vegetable stock, 2 cups.
Corn meal mush, I quart.
Bread crumbs.
Egg, i.
Protose, or other nut food, l / 2 pound.
Salt.
92 VEGETARIAN COOK BOOK
Make the filling same as for protose chartreuse;
line the pan with the mush, put in the filling, and
cover with mush. Bake, and when cold cut into
slices, egg, crumb, and bake. Serve with gravy.
LENTIL HASH
Lentils, i cup.
Potatoes, medium size, 2.
Rice, 2. tablespoonfuls.
Egg, I.
Onion, large, i.
Tomato, i.
Cooking oil, }4 cup.
Garlic, small piece.
Boil the lentil, onion, tomato, potatoes, and rice
together till soft; chop very fine and add the cook-
ing oil, egg, and a very small piece of garlic, and
salt to taste. Put into oiled pan and bake until
brown.
LENTIL FRITTERS
Lentils, i cup.
Rich milk, % CU P-
Egg, i.
Butter, i tablespoonful.
Flour, 24 cup.
Cook lentils until tender, drain, press through a
colander, add the milk, butter, flour, salt, and beaten
yolk. Mix thoroughly and add the stiffly-beaten
white. Drop in spoonfuls on oiled griddle and
brown on both sides, or bake in the oven. Garnish
with parsley, and serve with marmalade or apple
sauce.
ENTREES 93
WALNUT LENTIL PATTIES
Cooked lentils, 2 cups.
Eggs, 2.
Chopped walnuts, ^ CU P-
Granola, or bread crumbs.
Rub the lentils through a colander and add the
chopped walnut meats, one egg, and a pinch of salt.
Thicken with bread crumbs or granola. Form into
patties, roll in egg and buttered crumbs, and bake.
Serve with gravy.
LENTIL PATTIES ON MACARONI
Lentils, I cup.
Eggs, 2.
Chopped parsley, I teaspoonful.
Minced onion, 2 tablespoonfuls.
Olive oil, 2 tablespoonfuls.
Bread crumbs.
Cook the lentils until tender and put through a
colander. To this pulp add the rest of the ingredi-
ents, using sufficient bread crumbs to make stiff
enough to form into patties. Dip the patties in egg
and crumbs. Brown in the oven. Serve on a plat-
ter with creamed macaroni.
WALNUT LENTILS
Lentils, \y 2 cups.
Walnuts, i cup.
Butter.
Cook the lentils in six cups of water until quite
tender and the water almost dried away. Press the
94 VEGETARIAN COOK BOOK
lentils through a soup strainer. Grind the walnut
meats and add to the lentils. Add a little butter and
salt to taste.
LENTIL ROAST
Lentils, \y 2 cups.
Butter, i tablespoonful. { ,
Granola, I cup.
Eggs, 2.
Onion, small, i.
Mixed herbs, i teaspoonful.
Ground walnuts, i cup.
Salt.
Cook the lentils in sufficient water to prevent burn-
ing. When tender, add the sliced onion, butter,
mixed herbs, and salt to taste. Cook with the pot
closely covered for twenty-five to thirty minutes
longer.
Remove from fire, drain, press through a colander,
and add the granola, ground walnuts, and eggs.
Mix well, press into a baking pan, and bake forty-
five minutes or until nicely browned.
LENTIL NUT ROAST
Lentil pulp, 2 cups.
Egg, I-
Toasted bread crumbs or granola.
Nut butter, J^ cup.
Dairy butter, 2 teaspoonfuls.
Emulsify the nut butter in enough water to mix
easily. Mix all together and thicken with toasted
bread crumbs or granola. Salt to taste. Put in
ENTREES 95
oiled pan and bake. Serve with gravy. A little
thyme or sage may be used if desired.
RICE MOLD
Rice, I cup.
Milk, y$ cup
Lemon or vanilla flavoring.
Egg, i.
Sugar, 2 tablespoonfuls.
Stewed fruit.
Wash clean and boil the rice in two quarts of
water until done. Drain off the water well. Add,
while hot, a custard made of the egg, milk, and sugar.
Flavor with lemon or vanilla. Form into molds, and
serve with stewed prunes, peaches, or any other
kind of fruit.
RICE AND BANANA COMPOTE
Rice, y^ cup.
Milk, 3 cups.
Vanilla.
Bananas, 6.
Sugar.
Bring the milk to a boil, thicken with corn starch
or flour, and add sugar to taste. Simmer the
bananas in this sauce for half an hour. Add vanilla.
Rice for bananas: Cook the rice in two and one-
fcurth cups of water in a double boiler till done.
The rice should be soft and each grain standing out
separate when done. Make a layer of the rice, and
serve the bananas on it.
96 VEGETARIAN COOK BOOK
RICE AND EGG SCRAMBLE
Rice, 2 cups.
Eggs, 4-
Milk, 4 cups.
Thoroughly wash the rice and boil in salted water
until tender and drain. Scramble the eggs in the
milk, add salt when nearly done, mix with the rice,
and serve hot.
SPANISH RICE
Rice, i cup.
Garlic, medium size, l / 2 .
Bay leaf, i.
Minced celery, i stalk.
Tomatoes, 2 cups.
Minced onion, small, i.
Oil, 2 tablespoonfuls.
Mace, y-2 teaspoonful.
Flour, 2 tablespoonfuls.
Salt.
Boil the rice until about half done, drain, and
finish cooking in the following sauce:
Put the oil in a saucepan, add all the other in-
gredients except the tomato and flour; set over the
fire and stir occasionally, to prevent burning, until
brown. Then add the flour and stir till brown. Add
the tomato, let cook a few minutes, strain, and add
to the rice.
CORN FRITTERS
Green corn pulp, i pint.
Milk, 4 tablespoonfuls.
Flour, y 2 cup.
Eggs, 4.
ENTREES 97
Mix the corn, milk, flour, and yolks of the eggs
together thoroughly. Then fold in the well-beaten
whites of the eggs, and fry by spoonfuls.
PROTOSE AND RICE CHOWDER
Protose, j pound.
Rice, cooked, i cup.
Potatoes, y-2 pound.
Butter, i tablespoonful.
Vegetable stock, i cup.
Bread, J4 loaf.
Cream, or milk, i cup.
Salt and mace to taste.
Put the butter in a deep dish, melt, then add a
layer of the protose, sliced quite thin, then sprinkle
with mace, salt, and bits of butter. Then add a layer
of the sliced potatoes, sprinkle with part of the rice,
then a layer of bread, then more salt, bits of butter,
and minced onion. Add the remainder in the same
order, and pour over all one cup of hot vegetable
stock. Cover, set on range, and let simmer one-half
hour, then pour over all one cup of hot cream or
milk, and serve.
NOODLES
Butter, i tablespoonful.
Salt, *4 teaspoonful.
Eggs, 2.
Flour, to make a very stiff dough.
Whip the egg until light, add the salt, and work in
the flour, making a smooth, stiff dough. Roll out
thin, in a long narrow strip, sprinkle with flour to
7
98 VEGETARIAN COOK BOOK
prevent sticking, and roll up into a long roll, rolling
crosswise. Then with a sharp knife cut into very
thin slices and drop into boiling salted water. Cook
about twenty minutes. Drain, pour over the melted
butter, and serve hot.
VEGETABLE OYSTER A L'lTALIENNE
Take macaroni broken into one-inch lengths, and
boiled until tender, and vegetable oyster which has
been parboiled twenty minutes, and put in alter-
nate layers in a baking-pan. Pour over this a sauce
made from both of the liquors (macaroni and vege-
table oyster) thickened with the yolks of the eggs.
Sprinkle with granola and bake until browned.
GREEN CORN CHOWDER (NEW ENGLAND
STYLE)
Corn pulp, fresh cut from the cob, 2^2 cups.
Diced protose, i cup.
Vegetable stock, i cup.
Parsley, chopped, i tablespoonful.
Bread crumbs.
Mincedi onion, medium size, i.
Sliced potatoes, 2 cups.
Oil, 2 tablespoonfuls.
Salt.
Brown the onion in the oil, and add the protose
and vegetable stock. When thoroughly heated, add
corn pulp, mix all together, heat up well, and salt.
Put the sliced potatoes in cold water, drain, and put
into a pan of flour; shake the pan so as to cover the
ENTREES 99
potatoes with flour. Put half of the potatoes in a
layer in the bottom of a baking-pan, cover with half
the corn and protose mixture, sprinkle with bread
crumbs and part of the parsley. In the same man-
ner add the remainder of the potatoes and mixture.
Moisten with stock and bake until the potatoes are
done.
SQUASH FRITTERS
Mashed summer squash, 2 cups.
Butter, i heaping tablespoonful.
Sugar, i tablespoonful.
Salt, y?. teaspoonful.
Rich milk, ^ cup.
Flour, i cup.
Eggs, 2.
Mix thoroughly the squash, butter, milk, flour.,
sugar, salt, and beaten yolks. Then fold in the
stiffly- beaten whites. Brown on a griddle.
BEAN CROQUETTES
Navy beans, i cup.
Olive oil, i tablespoonful.
Bread crumbs.
Salt, i level teaspoonful.
Beaten egg, i.
Cover beans with water, soak overnight, drain,
and cook in fresh boiling water until tender, or about
an hour. Drain, press through a colander, add salt
and olive oil. Mix thoroughly and roll into cylinder-
shaped croquettes: dip into beaten egg, roll in bread
crumbs and bake in moderate oven. Serve with
tomato sauce.
100 VEGETARIAN COOK BOOK
SCOTCH PEA LOAF
Scotch pea pulp, i l / 2 cups.
Egg, 1.
Poultry dressing or sage.
Nut food, i pound.
Butter, 2 teaspoonfuls.
Stir all together, or thicken with toasted bread
crumbs or granola; bake. Serve with gravy.
BEAN AND NUT LOAF
White beans, i cup.
Onion, }4 CU P-
Sage.
Toasted bread crumbs or granola.
Chopped walnuts, i cup.
Egg, i.
Salt.
Thoroughly wash the beans and soak overnight.
Boil thoroughly, and when done rub through a col-
ander. Add the chopped walnuts, egg, onion braized
in oil, sage, and salt to taste. Thicken with granola
or toasted bread crumbs. Put into an oiled pan and
bake. Serve with gravy.
CARROT SOUFFLE
Mashed carrots, 1^2 cups.
Rich milk, i cup.
Toasted bread crumbs, or granola, i l / 2 cups.
Braized onion, i tablespoonful.
Nutmeg, i level teaspoonful.
Yolks of eggs, 3.
Beat the whites of the eggs very stiff and fold into
the above mixture. Put into oiled pan, and bake in
moderate oven,
I UNIVERSITY i
\^ or fc J
ENTREES 101
OKRA GUMBO (VEGETARIAN STYLE)
Ripe tomatoes, 2 cups.
Water, iy 2 quarts.
Diced nuttolene, % pound.
Onion, medium size, i.
Sliced okra, 2 cups.
Diced protose, y 2 pound.
Butter, i tablespoonful.
Rice, boiled, i cup.
Salt, celery salt, mace.
Watercress, parsley.
Cook the tomatoes and okra in the water. Brown
the onion in the butter, add the protose and nutto-
lene with the seasoning; brown all together a few
minutes; then add the tomato and okra; let all sim-
mer for two hours. Serve on platters on tablespoon-
ful of boiled rice. Garnish with the parsley or cress.
BAKED POT PIE
Protose, i pound.
Carrots, iy 2 cups.
Strained tomato, i cup.
Thyme.
Potatoes, 2 cups.
Minced onion, l / 2 cup.
Chopped parsley.
Cook the carrots about one hour, then add pota-
toes, onions, protose, and a little chopped parsley.
Simmer in just enough water to keep from burning
until potatoes are done. Season with thyme and salt
to taste. Put in an oiled pan and cover with a rich
pie paste. Bake thirty to forty minutes in a mod-
erate oven.
102 VEGETARIAN COOK BOOK
BAKED EGGPLANT A LA CREME
Eggplant, 6 slices.
Milk, 3 cups.
Butter.
Toasted bread crumbs, J^ cup.
Salt, 2. teaspoonfuls.
Peel the eggplant and cut in slices about three-
fourths of an inch thick. Place slices in a pan and
cover with sifted toasted bread crumbs or sifted
granola. Pour over this the milk; add salt and small
piece of butter, and bake. If it becomes too dry,
add a little more milk.
MOCK CHICKEN PIE
Boiled potatoes, 4 cups.
Nuttolene, */2 pound.
Eggs, 2. \
Pie crust.
Protose, ^2 pound.
Milk, i cup.
Chopped onion and parsley.
Nut gravy.
Put into an oiled baking-pan a layer of the thinly-
sliced boiled potato, and over this a layer of nutto-
lene cut into thin slices. Sprinkle on a little
chopped onion and parsley, then a layer of sliced
protose. Pour over the nut gravy and let set five
minutes. Cover this with the pie crust and bake
till done.
ENTREES 103
GREEN CORN NUT PIE
Corn mixture.
Corn ground, 2 cans.
Rich milk, i cup.
Flour, y^ cup.
Beaten eggs, 2.
Salt to taste.
Nut mixture.
Minced onionj I.
Chopped celery, y^ cup.
Braize in a little butter or oil. Add
Water, i cup.
Strained tomatoes, ^ cup.
Minced nuttolene or protose, ^ CU P-
Add to this sufficient bread crumbs to make a
batter that will spread easily. Oil a baking-pan,
and cover the bottom with one-half of the corn
mixture, then put in the nut food mixture and the
remainder of the corn to top. Bake till nicely
browned.
VEGETABLE OYSTER PIE
Vegetable oysters, i quart.
Potatoes, i cup.
Cream sauce, 2^ cups.
Pie paste sufficient to cover.
Chopped parsley, i teaspoonful.
Parsnips, I cup.
Salt.
Boil the vegetables separately until tender; then
mix with the other ingredients and put in a shallow
baking-pan. Cover with the pie paste and bake a
light brown. Serve hot.
104 VEGETARIAN COOK BOOK
VERMICELLI NUT PIE
Nuttolene, J^ pound.
Vermicelli, 2 cups.
Salt.
Rich milk, 4 cups.
Eggs, 2.
Cook the nuttolene ten minutes in two cups of
rich milk, then rub through a strainer. Flavor with
celery salt. Cook the vermicelli fifteen minutes,
strain, and pour over it while in the strainer two
quarts of cold water. When it is well drained, line
the bottom of a pie dish with one-half of it. Pour
over it the puree of nuttolene and cover with the
other half of the vermicelli. Make a custard of two
e g"g s two cups of milk, and a teaspoonful of salt.
Turn this custard over the pie, and with a fork
make an impression all over, to permit the custard
to run through. Sprinkle a few bread crumbs over
it, and bake in a quick oven thirty minutes. Serve
with or without sauce.
NUT AND VEGETABLE PIE
Minced onion, I cup.
Minced parsley, J^ cup.
Btrown and add
Mashed carrots, 2 cups.
Mashed potatoes, 2 cups.
Nut food, i pound.
Eggs, 2.
Salt to taste and put in oiled pan. Pour over this
ENTREES 105
a mixture made by beating one egg in one cup milk,
and bake in a moderate oven till it is nicely browned.
TOMATO PIE
Tomatoes, 6.
Chopped parsley.
Salt.
Cooking oil, Y$ cup.
Pie paste.
Peel and slice the tomatoes and place in a small
baking-pan. On top of this put some chopped pars-
ley, a pinch of salt, and cooking oil. Cover with thin
pie paste and bake.
BOILED MACARONI (PLAIN)
Put two cups of macaroni, broken into inch
lengths, into a saucepan, cover with plenty of boil-
ing water, salted, and boil till tender, or about thirty
minutes. Stir gently once or twice, to prevent stick-
ing to the bottom. Add enough cold water to
stop boiling and let it come to a boil again. Drain
in a colander. Boiled macaroni may be served with
a gravy or fruit sauce.
MACARONI A L'lTALIENNE
Macaroni, raw, I cup.
Corn meal, 2 tablespoonfuls.
Grated onion, 2 tablespoonfuls.
Salt to taste.
Milk or cream, 2 cups.
Tomatoes, cooked and strained, i cup.
Break the macaroni into one-inch lengths; boil'in
106 VEGETARIAN COOK BOOK
salted water till done; drain. While the macaroni is
cooking, boil the milk and thicken with the corn
meal. When thoroughly cooked, add the tomatoes,
onions, and salt. Pour this dressing over the mac-
aroni, and serve hot.
MACARONI AND KORNLET
Macaroni, raw, i cup.
Cream or rich milk, 4 CU P-
Kornlet, J4 CU P-
Salt to taste.
Break the macaroni in one-inch lengths and boil
in salted water till tender. Drain, add the kornlet,
cream, and salt. Mix thoroughly, spread in a bak-
ing-pan, and bake a light brown. There should be
enough kornlet and cream to cover the macaroni
smoothly, and it should not be too moist when done.
MACARONI WITH TOMATO SAUCE
Macaroni, raw, I cup.
Flour, i tablespoonful.
Cream, J^ cup.
Tomatoes, stewed and strained, 2. cups.
Salt to taste.
Break the macaroni into one-inch lengths and boil
in salted water till thoroughly done. Boil tomatoes
and thicken with flour, rubbed smooth in a little
water. Add the cream, which should be hot, and
salt to taste. Drain the macaroni, pour the sauce
over, mix well, and serve. The cream may be
omitted if preferred.
ENTREES 10?
MACARONI CUTLETS
Macaroni, raw, i cup.
Flour, 2 heaping tablespoonfuls.
Minced protose, I cup.
Salt to taste.
Milk, i cup.
Egg> i.
Bread crumbs.
Boil the macaroni in salted water till done, drain,
and chop fine. Boil the milk and thicken with the
riour; stir in the well-beaten egg; beat thoroughly.
Add the macaroni, protose, and salt, and make stiff
with the bread crumbs, so that it can be made into
cutlets. Make into any shape desired. Put into
an oiled pan and bake till nicely browned. Serve
with tomato or cream sauce.
CREAMED MACARONI
Rich milk, 2 cups.
Flour, 2 large tablespoonfuls.
Salt.
Macaroni, i cup.
Butter.
Boil the macaroni and put it into a gravy made of
the milk, flour, butter, and salt. Mix well, and serve.
MACARONI IN CREAM
Macaroni, 2^ cups.
Milk, 4 cups.
Egg yolk, i.
Cream, i cup.
108 VEGETARIAN COOK BOOK
X /
Cook the macaroni in plenty of boiling water
thirty minutes. Turn off the water and wash the
macaroni by pouring two or three quarts of cold
water over it. Return the macaroni to the saucepan
and add the boiling milk. Remove to a cool part of
the stove and cook for thirty minutes. Before serv-
ing, add the beaten yolk and the boiling cream.
Shake the pot to mix the egg with the macaroni.
Stir as little as possible. Salt to taste.
EGG MACARONI
Macaroni, ij cups.
Eggs, hard-boiled, 3.
Cream gravy^, 2 cups.
Bread crumbs.
Break macaroni into one-inch lengths and boil in
salted water till tender. Drain and wash with cold
water. Put into a baking dish and sprinkle over it
the hard-boiled eggs chopped fine. Stir into cream
gravy, made from rich milk, sprinkle top with bread
crumbs. Bake until nicely browned.
BAKED MACARONI WITH EGG SAUCE
Macaroni, 2 cups.
Milk, 3 cups.
Granola.
Eggs, 4.
Salt, i table spoonful.
Break the macaroni into inch lengths and boil in
salted water thirty to thirty-five minutes. Drain,
turn it into a deep pan. Pour over this a custard
made with the milk, beaten eggs, and salt. Sprinkle
ENTREES 109
with granola on top, and bake in a moderate oven
thirty minutes.
MACARONI WITH APPLE
Butter a deep baking-dish and put in a layer of
mashed and sweetened apple sauce. Grate a little
nutmeg over and add a layer of cooked macaroni.
Repeat till the dish is full, finishing with the apple
sauce. Bake till the apples are slightly browned.
Serve with sweetened cream, seasoned with nutmeg.
May be served as a dessert.
MACARONI AND CHEESE (VEGETARIAN
STYLE NO. i)
Macaroni, 2^2 cups.
Egg sauce, i cup.
Sour cream, y 2 cup.
Granola.
Break the macaroni into inch lengths and boil in
salted water until tender. Drain and mix in a little
granola. Add the sour cream or thick sour milk
and about one cup 'of egg sauce. (See egg sauce
recipe, page 156.) Season to taste and bake.
MACARONI AND CHEESE (VEGETARIAN
STYLE NO. 2)
Macaroni, 2^2 cups.
Cottage cheese, 1% cups.
Milk.
Butter, i tablespoonful.
Bread crumbs.
110 VEGETARIAN COOK BOOK
Break the macaroni and cook in salted water until
about half done. Drain and pour over it enough
milk to cover, and simmer until done. Add the
cottage cheese and butter and mix thoroughly.
Pour into baking-pan, sprinkle with bread crumbs,
and bake.
MACARONI WITH GRANOLA
Macaroni, raw, 2 cups.
Granola, 3/2 cup.
Salt to taste.
Cream sauce, 2,^/2 cups.
Butter, i tablespoonful.
Cook the macaroni till tender; drain, put one-half
in a baking-pan, sprinkle on one-half of the granola,
and cover with one-half of the gravy. Repeat with
the remainder, making two layers. Bake until nicely
browned.
MACARONI CROQUETTES
Macaroni, raw, 2 cups.
Butter, i tablespoonful.
Egg yolks, 2.
Milk, i cup.
Flour, 2 tablespoonfuls.
Salt to taste.
Boil the macaroni in salted water until tender,
drain, and chop fine. Heat the milk; when boiling,
add the butter and flour, that have been rubbed to-
gether until smooth; stir until thick, remove from
the range, and stir in quickly the beaten yolks of the
eggs. Mix this sauce with the macaroni, season
with salt, turn out into a flat pan, and let cool.
ENTREES 111
When cold, form into croquettes, egg, crumb, and
bake.
MACARONI NEAPOLITAINE
Vegetable stock, 3 cups.
Diced protose, ]/ 2 pound.
Macaroni, raw, I cup.
Salt to taste.
Cook the macaroni, drain, and add the rest of the
ingredients. Let simmer thirty minutes. Serve.
MACARONI (SPANISH STYLE)
Macaroni, 2 cups.
Onion, I.
Cream sauce, 2 cups.
Salt to taste.
Eggs, 3-
Parsley, chopped fine, I teaspoonful.
Dash of nutmeg.
Cook the macaroni in salted water, drain, and
chop fine; have the eggs boiled hard and chopped
fine, and the onions grated. Mix all together,
sprinkle with toasted bread crumbs, and brown in
the oven. Serve with tomato or Chili sauce.
MACARONI WITH TOMATO
Stewed tomatoes, 2 cups.
Butter, 2 tablespoonfuls.
Hard-boiled eggs, grated or rubbed through a
colander, i cup.
Salt.
Vegetable stock, 2 cups.
Macaroni, 2 cups.
112 VEGETARIAN COOK BOOK
Boil the macaroni till tender, drain, and add the
stock and tomatoes not strained (they should be
put on a sieve and allowed to drain, as the stock
will afford sufficient liquid), but chopped, and there
should not be enough of them to allow the tomato
taste to predominate. Now add to this the hard-
boiled eggs, grated or rubbed through a colander.
Mix all together, and add a little salt. Pour into
a baking-pan about four inches deep, and bake until
the mixture is thick. A few lumps of butter
sprinkled over the top as it goes to the oven is an
improvement.
SCALLOPED MACARONI WITH VEGE-
TABLE OYSTERS
Vegetable oysters, peeled and sliced, 2. cups.
Macaroni, I cup.
Rich milk, 2, cups.
Butter, i tablespoonful.
Salt.
Eggs, 2..
Flour, 2. tablespoonfuls.
Bread crumbs.
Boil the macaroni and vegetable oysters sepa-
rately, and drain. THen place same in alternate lay-
ers in a pan. Pour over this" a gravy made of the
milk, flour, eggs, butter, and salt. Stir carefully so
as to get the gravy mixed through thoroughly.
Sprinkle a few bread crumbs on top and bake in a
quick oven till nicely browned.
ENTREES 113
SPAGHETTI IN TOMATO SAUCE
Broken spaghetti, 2 cups.
Flour, 2 tablespoonfuls.
Bay leaves, 2.
Onion, minced, I.
Tomatoes, 4 cups.
Break the spaghetti into small pieces and boil
until well done. Pour over this tomato sauce, made
as follows: Brown the minced onion in a little oil,
stir in the flour, and add tomatoes, bay leaves, and
salt to taste. Let boil, and strain.
PROTOSE HASH
Protose, i */2 cups.
Cold boiled or baked potatoes, 2 cups.
Oil.
Chopped onions, large, 2.
Salt.
Sage.
Put all together in a pan, pour over a little cook-
ing oil, and set on the stove. When it begins to
brown, stir up with a thin knife occasionally until
well browned.
VEGETARIAN HAMBURGER STEAK
Protose, i pound.
Sage, y-2 teaspoonful.
Eggs, 2.
Nuttolene, ^ pound.
Grated onion, i tablespoonful.
Granose biscuits, powdered fine, 2.
Mix thoroughly, form into patties, and fry. Serve
with tomato sauce.
8
114 VEGETARIAN COOK BOOK
VEGETARIAN HAMBURGER STEAK WITH
MACARONI
Serve vegetarian hamburger steak with macaroni
and a little brown sauce.
VEGETARIAN SAUSAGE
Boiled rice, 3 cups.
Grated onion, 6 teaspoonfuls.
Protose, i pound.
Salt, iy 2 teaspoonfuls.
Oil, 3 tablespoonfuls.
Sage, 6 teaspoonfuls.
Egg, i.
Form into patties, and roll in gluten or browned
flour, and bake in a frying-pan. If browned in the
oven, put a small piece of butter on top of each.
BAKED STUFFED TOMATOES
Tomatoes, medium sized, 6.
Chopped protose, y 2 pound.
Sage, y 2 teaspoonful.
Chopped parsley.
Toasted bread crumbs, 8 to 12 tablespoonfuls.
Chopped onion, i tablespoonful.
Salt, i teaspoonful.
Take out the inside of the tomatoes and mix with
this the bread crumbsj. Then adti the other in-
gredients, and fill the tomatoes, piling mixture up on
top. Place small piece of butter on each, and bake
in a hot oven, until the tomatoes are cooked. When
nearly done, sprinkle chopped parsley over the top.
VEGETABLES
VEGETABLES
The term "vegetable," as here used, is applied to
such plants (grains, nuts, and fruits excepted) as are
cultivated and used for food. The use of a large
variety of vegetables in our food assists in promot-
ing good health. To get the best results, they
should be judiciously combined with nuts, fruits,
and grains. Green vegetables are rich in potash
salts and other minerals necessary to the system,
and in such a form as to be easily assimilated.
Starchy vegetables, as potatoes, supply energy
and heat, and give necessary bulk to the food. Peas,
beans, and lentils contain a large amount of proteid,
used in building and repairing tissue, and are there-
fore used in place of meat. For weak stomachs
they are more easily digested in the form of purees
and soups, with the outer indigestible covering re-
moved. All vegetables should be fresh; for in spite
of all that may be said to the contrary, all vege-
tables, whether roots, leaves, or any other kind,
begin to lose bulk and flavor as soon as removed
from the ground. The kind that suffer least in this
respect are beets, potatoes, carrots, etc. Those
which are most easily affected are cabbage, lettuce,
celery, asparagus, etc.
Vegetables that have been touched with the frost
should be kept in a perfectly dark place for some
(117)
118 VEGETARIAN COOK BOOK
days. The frost is then drawn out slowly, and the
vegetables are not so liable to rot.
GENERAL DIRECTIONS FOR VEGETABLES
Fresh green vegetables should be cooked as soon
after being gathered as possible. Those containing
sugar, as corn and peas, lose some of their sweetness
by standing. Wash thoroughly in cold water, but
unless wilted do not soak. It is better not to pre-
pare fresh green vegetables until they are needed;
but if they must be prepared some time before cook-
ing, cover with cold water.
Most vegetables should be put into fresh, rapidly-
boiling water, and if cooked in uncovered vessels,
they will retain a better color, as high heat destroys
their color. In no instance permit them to steep
in the warm water, as this toughens them, and in
some instances destroys both color and flavor.
The salt hardens the water, and also sets the color
in the vegetable. For peas and beans do not add
salt to the water until they are nearly done, as they
do not boil tender so readily in hard water.
Corn should not be boiled in salt water, as the
salt hardens the outer covering of skin and makes
it tough. Cook the vegetables rapidly till per-
fectly tender, but no longer. If vegetables are
cooked too long, flavor, color, and appearance are
all impaired. To judge when done, watch carefully,
and test by piercing with a fork. The time required
to cook a vegetable varies with its age and freshness;
VEGETABLES 119
therefore, the time tables given for cooking serve
only as approximate guides.
Delicate vegetables, as green peas, shelled beans,
celery, etc., should be cooked in as little water as
possible, toward the last the water being allowed to
boil away till there is just enough left to moisten.
In this manner all the desirable soluble matter that
may have been drawn out in cooking is saved.
Strongly flavored vegetables, as cabbage, onions,
etc., should be cooked in a generous quantity of
water, and the water in which onions are cooked
may be changed one or more times.
The general rule for seasoning vegetables is as
follows :
To two cups small whole vegetables, or two cups
of vegetables mashed or sliced, add a rounding tea-
poonful of butter, and half a level teaspoonful of
salt. To beans, peas, and squash, add one-half
teaspoonful of sugar to improve them. Add milk
or the vegetable liquid when additional moisture is
required.
POTATOES
Pre-eminent among vegetables stands the potato.
The solid matter of potatoes consists largely of
starch, with a small quantity of albumen and min-
eral salts. Potatoes also contain an acid juice, the
greater portion of which lies near the skin. This
bitter principle is set free by heat. While potatoes
120 VEGETARIAN COOK BOOK
are being boiled, it passes into the water; in baking
it escapes with the steam.
New potatoes may be compared to unripe fruit,
as the starch grains are not fully matured. Pota-
toes are at their best in the fall, and they keep well
during the winter. In the spring, when germina-
tion commences, the starch changes to ' dextrin or
gum, rendering the potato more waxy when cooked,
and the sugar then formed makes them sweeter.
When the potatoes are frozen, the same change
takes place.
In the spring, when potatoes are shriveled and
gummy, soaking improves them, as the water thus
absorbed dissolves the gum,, and makes them less
sticky. At other times, long soaking is undesirable.
Soak about half an hour in the fall, one to three
hours in winter and spring. Never serve potatoes,
whether boiled or baked, in a closely covered dish,
as they thus beconue sodden and clammy; but cover
with a folded napkin, and allow the moisture to
escape. They require about forty-five minutes to
one hour to bake, if of a good size, and should be
served promptly when done.
BAKED POTATOES
Potatoes are either baked in their jackets or
peeled; in either case they should not be exposed to
a fierce heat, inasmuch as thereby a great deal of the
vegetable is scorched and rendered uneatable. They
should be frequently turned while being baked, and
VEGETABLES 121
kept from touching one another in the oven or dish.
When they are pared, they should be baked in a dish,
and oil of some kind added, to prevent their outsides
from becoming burned.
MASHED POTATOES
Pare and boil or steam six or eight large potatoes.
If boiled, drain when tender, and let set in the kettle
for a few minutes, keeping them covered, shaking
the kettle occasionally to prevent, scorching. Mash
with a wire potato masher, or, if convenient, press
through a colander; add salt, a lump of butter, and
sufficient hot milk to moisten thoroughly. Whip
with the batter whip, or wooden spoon, until light
and fluffy. Heap up on a plate, press a lump of
butter into the top, and send to the table hot.
POTATO PUFFS
Potatoes, prepared as for mashed potatoes, 2. cups.
Cream or milk, ^4 cup.
Melted butter, 2 tablespoonfuls.
Eggs, yolks and whites beaten separately, 2.
Salt.
Mix and beat up thoroughly, folding in the beaten
whites last. Make into balls, put into greased pans,
brush with beaten egg, and bake a light brown.
MINCED POTATOES
Mince six large, cold potatoes. Put them in a
baking-pan, cover with milk; add a little cream, and
bake fifteen minutes.
122 VEGETARIAN COOK BOOK
SCALLOPED POTATOES NO. i
Potatoes, medium size, 6.
Milk sufficient to cover, mixed
with tablespoonful of flour.
Crumbs.
Butter.
Salt.
Cut potatoes into even slices, put in a baking-
pan, sprinkle with a little salt, and a few small pieces
of butter. Pour over the milk and flour mixture,
and sprinkle the top with a layer of crumbs. Cover
and bake till potatoes are tender. Remove the
cover and brown lightly .
SCALLOPED POTATOES NO. 2,
Cold, boiled potatoes, sliced.
Thin cream sauce.
Place in alternate layers in a pan and sprinkle the
top with ground bread crumbs. Bake until brown.
HASHED BROWNED POTATOES
Use cold, boiled potatoes or good left-over baked
potatoes. Pare and cut into three-quarter-inch dice
or irregular pieces. Put in a shallow baking- pan,
sprinkle with salt, pour over sufficient cooking oil,
season well, and prevent scorching. Put into the
oven, and when they begin to brown, stir continually
till all are nicely browned.
VEGETABLES 123
NEW POTATOES AND CREAM
New potatoes.
Cream.
Salt.
Butter.
Parsley.
Wash and rub new potatoes with a coarse cloth
or scrubbing brush; drop into boiling water and boil
briskly till done, but no more. Press the potato
against the side of the kettle with a fork; if done, it
will yield to gentle pressure. In a saucepan have
ready some butter and cream, hot but not boiling,
a little green parsley, and salt. Drain the potatoes,
adid the mixture, put over hot water a minute or
two, and serve.
POTATOES A LA CREME
Cold, boiled potatoes, 2 cups.
Parsley, finely chopped.
Flour.
Milk.
Butter, i tablespoonful.
Salt.
Heat the milk and stir in the butter cut up in the
flour. Stir until smooth and thick. Salt and add
the potatoes, sliced, and a very little finely-chopped
parsley. Shake over the fire until the potatoes are
heated through. Pour into a deep dish and serve.
POTATOES A LA DELMONICO
Cut the potatoes with a vegetable cutter into
small balls about the size of marbles. Put them
124 VEGETARIAN COOK BOOK
into stew-pan with plenty of butter and a good
sprinkling of salt. Keep the saucepan covered and
shake occasionally until they are quite done, which
will be in about an hour.
POTATO CROQUETTES (DELMQNICO'S)
Cold, mashed potatoes, 2. cups.
Flour or cracker crumbs.
Salt.
Eggs, 2.
Butter.
Cooking oil.
Season the potatoes with salt and butter. Beat
the whites of the eggs and work all together thor-
oughly. Make into small balls slightly flattened.
Dip them into beaten yolks of eggs, roll in flour
or cracker crumbs, and fry in hot oil.
STEWED SALSIFY OR VEGETABLE
OYSTERS
Salsify, cut in J^-inch slices, i quart.
Milk, 2 cups.
Butter, i tablespoonful.
Salt to taste.
Wash and scrape the salsify, slice, and put into
cold water to prevent discoloring. Cook in suffi-
cient boiling water to cover. When tender, drain,
add the milk and butter, let simmer a few minutes,
and serve.
VEGETABLES 125
ESCALLOPED VEGETABLE OYSTER
Sliced vegetable oyster, 3 cups.
Rich cream sauce.
Sifted bread crumbs.
Salt.
Wash, scrape, cut in thin slices, and put into
plenty of cold water till ready to use, to prevent
discoloration. When ready to cook, boil in enough
water to prevent scorching. Salt when they begin
to get tender. Boil a few minutes longer, but do
not let them get too salt. Drain, or remove with a
skimmer, putting a layer in a baking-pan, then a
little rich cream sauce, then another layer of each.
Sprinkle the top with sifted bread crumbs, and bake
a light brown.
MOCK OYSTERS
Corn, young and tender, 6 ears.
Flour, 3 tablespoonfuls.
Butter, 3 tablespoonfuls.
Eggs, 3-
Oil.
Salt, 3 teaspoonfuls.
Grate the corn with a coarse grater into a deep
dish; beat the whites and yolks separately, and add
the corn, flour, butter, and salt. Drop spoonfuls of
this batter into a frying-pan with hot oil, and fry a
light brown on both sides. The corn must be
young.
CELERY
Cut off all the roots and remove all the decayed and
outside leaves. Wash thoroughly, being careful to
126 VEGETARIAN COOK BOOK
remove all specks and blemishes. If the stalks are
large, divide them lengthwise into two or three
pieces and place root downward in a celery glass,
which should be nearly filled with cold water.
STEWED CELERY
Celery hearts, 6.
White sauce, 2. cups.
Cut the celery into half-inch lengths and cook in
boiling, salted water. When tender, drain and pour
over this the sauce. Heat well, and serve. The liquid
drained from the celery may be thickened, seasoned
with a little butter, and used instead of the white
sauce if preferred.
LENTILS (ORIENTAL STYLE)
Lentils, I cup.
Olive oil, 2, tablespoonfuls.
Salt, i level teaspoonful.
Boiled rice, I cup.
Onion, finely shredded, I.
Wash the lentils well, soak overnight, and drain.
Cook in boiling water till tender; drain again. Put
the olive oil in a saucepan, add the onion, and cook
till the onion is soft, not brown. Add the lentils
and boiled rice, mix, stir over the fire till hot, add
the salt, and serve hot.
VEGETABLES 127
LENTILS WITH ONIONS
Lentils, I cup.
Onions, 2.
Butter.
Wash the lentils, put to cook in saucepan with
plenty of cold water, and boil till tender; when soft,
turn them into a fine colander, and drain thoroughly,
saving the water they were cooked in. Peel the
onions, cut into thin slices, put in a flat stew-pan with
a lump of butter, or a little olive oil, and fry. Put
the lentils in the Onions and add salt to taste.
Moisten with a little of the broth drained from the
lentils and allow them to simmer at the side of the
fire. Serve.
CREAMED CHESTNUTS
Boil or steam the chestnuts till tender. Make a
cream sauce of milk or cream, seasoned with butter,
and slightly thickened with flour. Pour this over the
chestnuts; serve as a vegetable.
ASPARAGUS NO. i
Asparagus, like potatoes, contains a bitter alka-
loid, which is drawn into the water in cooking, and
often imparts to it a very unpleasant flavor. This
may be remedied by blanching the asparagus in boil-
ing water for four or five minutes. Then drain, and
add more hot water, and finish cooking.
ASPARAGUS NO. 2
Scrape the stalk ends of the asparagus or break
off the tough lower stalks as far as they will snap.
128 VEGETARIAN COOK BOOK
Wash well, tie in bundles, and put into enough
rapidly-boiling salted water to cover. Allow a tea-
spoonful of salt to each quart of water; cook un-
covered from twenty to thirty minutes, or till per-
fectly tender. Drain, remove the string, spread with
salt and butter, and serve immediately on toast. The
asparagus may be neatly arranged on hot toast and
covered with white cream sauce, if preferred.
ASPARAGUS POMPADOUR
Wash the asparagus carefully, place in a saucepan
of boiling salted water, and boil till done. Take
them out and cut into lengths of about two inches,
and place on a cloth near the fire to dry. Prepare
a little sauce made of lemon juice, butter, yolk of
an egg, and salt. Place the asparagus on a dish,
over which pour the sauce, and serve.
PEAS
The flavor of peas and the time required for cook-
ing depend largely upon their freshness. Very
young peas will cook tender in twenty minutes, older
peas sometimes requiring an hour or more. A tea-
spoonful of finely minced parsley cooked with peas
imparts to them a very delicious flavor.
STEWED ASPARAGUS
Break the tender parts of the asparagus into one-
inch lengths and put into enough boiling water to
VEGETABLES 129
cover. Boil till tender; add sufficient rich milk or
cream to make a gravy. Thicken with flour, season
with salt, let come to a boil, and serve.
ASPARAGUS WITH EGGS
Asparagus.
Cream, 2 tablespoonfuls.
Salt.
Eggs, 4.
Butter, i tablespoonful.
Cut the tender tops from a bunch of asparagus,
and boil about twenty minutes. Then put into a
baking-tin with butter and salt. Beat the whites
and yolks of the eggs separately, add the cream and
pour this over the asparagus. Bake until the eg"gs
are set.
ASPARAGUS WITH GREEN PEAS
Asparagus, 2. cups.
Peas, 2 cups.
Salt.
Rich milk or cream.
Flour.
Break the tender parts of the asparagus into one-
inch lengths and put with the peas into boiling
water enough to cover. Boil till tender; add suffi-
cient rich milk or cream to make a gravy. Thicken
with flour, season with salt, let come to a boil, and
serve.
BAKED BEANS
Wash one and three-fourths cups of navy beans
and put them into an earthen jar, covering immedi-
9
130 VEGETARIAN COOK BOOK
ately with one and three-fourths quarts of boiling
water. Add salt, cover, and put into the oven.
When they boil well, draw the jar to the edge of
the oven, where they will just simmer. Cook for
twenty-four hours. If they get too dry, add a little
boiling water. The beans will be nicely colored and
have a rich flavor.
BAKED BEANS
Small white beans, 2 cups.
Protose, if desired.
Molasses, I teaspoonful.
Salt.
Clean the beans, soak in cold water one hour,
season with salt and molasses. Put into a covered
jar with plenty of water; bake overnight in a slow
oven. When done, the beans should be whole, dry,
and mealy, and of a rich brown color. This can
only be obtained by baking the beans several hours
in a slow oven. If desired, a little chopped protose
may be added. Serve the beans plain, or with brown
bread.
PUREE OF BEANS
Follow the directions given for puree of peas.
BEANS STEWED
Wash the required quantity of navy, lima, kidney,
or other beans, and put to cook in plenty of boiling
VEGETABLES 131
water; boil till they are swollen, then put them where
they will stew till cooked; season just before they
finish cooking. Never parboil beans.
BAKED BEANS WITH TOMATO SAUCE
Prepare the beans as (or plain baked beans; put
into the jars to bake; cover with a mixture of
strained stewed tomatoes and water in equal propor-
tions; a little butter or olive oil may be added.
SUCCOTASH
Fresh shelled lima beans, 2 cups.
Sweet corn, 2 ears.
Cream, J^ cup.
Butter, size of an egg.
Salt.
Put beans in pot with cold water, rather more than
will cover them. Scrape the kernels from twelve
ears of young sweet corn. Put the cobs in with the
peas, boiling from thirty to forty-five minutes.
Take out the cobs and put in the scraped corn.
Boil again for fifteen minutes; then season with salt,
butter and cream. Serve hot.
ONIONS
Contrary to the opinion of many, the onion is not
objectionable as an article of food. Judiciously
used it fills as important a place in cooking as salt
or any other seasoning.
132 VEGETARIAN COOK BOOK
BAKED ONIONS
Onions, large, 6.
Salt.
Crumbs.
Milk.
Butter.
Put onions into a saucepan of water, or water
and milk mixed in equal proportions; add salt and
boil till tender. When done so that they can be
easily mashed, work them up with a little butter into
a paste. Cover with bread crumbs and bake in a
moderate oven.
STUFFED ONIONS
Peel the desired number of onions, being careful
not to cut off the root end. Take out the inside
of the onion and fill the hole with a mixture of
bread crumbs, beaten egg, and a little milk. Sea-
son with salt and sage. Bake in oven until brown.
SCRAMBLED TOMATOES
Tomatoes, 6.
Eggs, 3.
Butter.
Salt.
Remove the skins from six tomatoes and cut them
up in a saucepan. Add a little butter and salt.
When sufficiently boiled beat up eggs, and just be-
fore you serve turn them into the saucepan with the
tomatoes, and stir one way for two minutes, allowing
them time to get thoroughly done.
VEGETABLES 133
SPINACH
Trim the spinach and wash in three or four waters
to remove the grit. Cook in boiling water about
twenty minutes, removing the scum. Do not cover
the vessel while cooking. When tender, turn into
a colander, drain, and press well. Chop fine, put
into a saucepan with butter and salt. Set on the fire
and cook till quite dry, stirring it all the time. Turn
into a vegetable dish, shape, and garnish with slices
of hard-boiled eggs.
SUMMER SQUASH
Wash and cut in pieces. Cook in the steamer,
that it may be as dry as possible. When done, let
it stand and drain a few minutes, shaking it occasion-
ally. Mash and season with salt, butter, and a little
cream.
WINTER SQUASH (HUBBARD)
Masked:
Cut the squash, pare, remove seeds, wash, and
put into the steamer. Cook until soft, remove and
mash or press through a colander. Season with
salt, butter, sugar, and a little sweet cream. Beat
well, and serve.
Baked:
Cut into pieces of desired size, remove seeds,
sprinkle with a little sugar and salt; bake until done.
Serve in the shell, or it may be peeled before baking.
134 VEGETARIAN COOK BOOK
PUREE OF PEAS
Peas, fresh, 2 cups (or dry, i cup).
Butter, i tablespoonful.
Cream or milk, iy 2 cups.
Flour, i level tablespoonful.
Salt, i teaspoonful.
Put the peas to cook in boiling water; boil until
tender, then simmer slowly, cooking as dry as pos-
sible without scorching. When soft and dry, rub
through a colander to remove the hulls. Put the
butter in a saucepan; when melted stir in the flour,
being careful not to scorch; pour in the miTk grad-
ually, stirring all the time; and when thoroughly
cooked, add the salt and the pulp of the peas. Turn
all into a double boiler, heat thoroughly, and serve.
GREEN CORN (STEWED)
Green corn, 3 cups.
Butter.
Salt.
Milk, more or less, I cup.
Sugar.
Husk and clean as for boiling corn; with a sharp
knife cut off the top of the grain, being careful not
to cut too close to the cob and with the back of the
knife press out the remaining pulp. When cut in
this way, the corn is much more juicy than when the
grains are cut close to the cob. Place the milk in
a granite saucepan, and when boiling, add the butter
and corn; cook from ten to fifteen minutes, or until
VEGETABLES 135
it loses its raw taste. Stir frequently, and season
to taste with salt and sugar.
GREEN CORN (BOILED)
Strip off the husk, remove the silk, put into fresh
boiling water, and cook ten to twenty minutes.
Cook only till done, for if boiled too long, the corn
hardens, and its flavor is impaired. If the corn is
not very sweet, add one-fourth cup of sugar to the
water in which it is boiled.
GREEN PEAS (VERY YOUNG AND TENDER)
Shell the peas and cover with cold water; skim off
undeveloped peas which rise to the top of the water
and drain. Barely cover with boiling water; cook
till tender, then add salt. When done, very little
water should remain. Season to taste with butter
and add more salt if needed. A little sugar is some-
times an improvement.
When the peas are older, half a cup of milk or
cream, with sufficient flour to thicken, is considered
an improvement.
PLAIN BOILED STRING BEANS
Break off the ends of beans and string; wash
thoroughly; if large cut them in two; drop into
boiling water and boil till tender. Salt and season
with olive oil or butter; if preferred, drain off the
juice, salt to taste, and add some hot, rich milk.
136 VEGETARIAN COOK BOOK
CAULIFLOWER WITH CREAM SAUCE
Divide the cauliflower into portions of convenient
size before cooking. Boil slowly, or steam till ten-
der, drain, and when dished up, pour one or two
tablespoonfuls of strained white sauce over each
portion.
BAKED CAULIFLOWER
Cauliflower.
Milk, i cup.
Flour, i rounded teaspoonful.
Butter, i rounded teaspoonful.
Salt.
Soak a medium head of cauliflower in cold water
with head down for thirty minutes; steam or boil
gently till tender; separate into small sprays and
pour over them a sauce made of the milk thickened
with flour and butter beaten together. Add a little
salt. Cover lightly with bread crumbs, which have
been moistened with melted butter, and bake until
a nice brown. Serve at once.
CAULIFLOWER WITH TOMATO SAUCE
Prepare as for stewed cauliflower, and when done
serve with tomato sauce.
Sauce:
Strain a pint of stewed tomatoes, let come to a
boil, and thicken with a tablespoonful of flour rubbed
smooth in a little water; add a little olive oil or hot
cream; salt to taste. Pour this over the cauliflower,
and serve.
VEGETABLES 137
STEWED CAULIFLOWER
Prepare as for plain boiled cauliflower; cook or
steam till tender; drain and put in a stew-pan; pour
over some rich milk or cream; stew together for a
few minutes, and serve.
BOILED CAULIFLOWER (PLAIN)
Pick off the outside leaves, cut the stalk one inch
from the head, split, wash thoroughly in cold water.
Put in salted water for one or two hours before
cooking. Cook in salted, boiling water (milk added
to the water will keep it white). Boil till tender;
remove from the fire; let stand in same water till
ready to serve. Drain, serve with cream, butter,
or egg sauce poured over.
BROWNED CAULIFLOWER
Prepare as for plain boiled cauliflower; boil until
tender; place in a baking-dish and sprinkle with fine
bread crumbs; pour over some thin cream sauce,
and brown in the oven. Serve with egg or butter
sauce.
CABBAGE AND CREAM
Cabbage, i head.
Grated nutmeg.
Cream, i^ cups.
Butter, 2 tablespoonfuls.
Flour, i teaspoonful.
Salt.
138 VEGETARIAN COOK BOOK
Take a well-blanched cabbage, drain, cool, and
chop fine; place it in a stew-pan with butter, a little
salt, and grated nutmeg; add the flour, stirring well,
and then pour in the cream. Stir till the cabbage and
cream are thoroughly mixed. Cook about thirty or
forty minutes, and serve hot.
BAKED CABBAGE NO. i
Wash and chop rather fine the required quantity
of cabbage. Put into a stew-pan with boiling water;
add a little salt and blanch twenty minutes. Drain,
put in a baking-pan, and cover with cream or milk
to which has been added the beaten yolk of one
egg to each cup of cream. Bake until the custard
is nicely set.
BAKED CABBAGE NO. 2
Cabbage, cold, boiled.
Browned crumbs.
Butter.
Salt.
Egg, well beaten, I.
Brown sauce.
Nutmeg.
Rub sufficient cold, boiled cabbage through a
sieve or colander. Mix with it a piece of butter,
salt, nutmeg, and the well-beaten egg. Stir thor-
oughly; butter a pudding dish of suitable size, line
with browned crumbs, press in the cabbage, and
bake in a moderate oven. Turn out on a hot dish,
pour brown sauce around the base, and serve.
VEGETABLES 139
CABBAGE STEWED WITH TOMATO
Slice and wash a good sound cabbage and put
into a stew-pan with enough chopped tomato to give
it a decidedly tart taste. Add enough salt to sea-
son. Add sufficient water to cook and stew slowly
till tender. Strained tomatoes may be used if de-
sired.
SCALLOPED CABBAGE
Wash and chop the cabbage in rather fine pieces.
Put a layer of the cabbage into a baking-pan and
sprinkle with a little salt. Cover this with finely-
broken, fresh bread crumbs, repeat and pour over
sufficient milk or cream to thoroughly moisten and
cover the crumbs. Cover and bake in a moderate
oven till the cabbage is thoroughly cooked. More
milk may be added if necessary.
HOLLAND CREAM CABBAGE
Cabbage.
Eggs, 2.
Water, 2 cups.
Lemon juice, 2 tablespoonfuls.
Salt.
Butter.
Cut the cabbage fine, sprinkle with salt, and let
stand a few minutes before using. Beat the eggs
well, add lemon juice, water, and melted butter.
Mix this with the cabbage and cook till tender in a
vessel that does not easily burn.
140 VEGETARIAN COOK BOOK
HOT SLAW
Clean a nice young head of cabbage, quarter, cut
out the heart, and shred fine. Put in cold, salted
water for half an hour; drain, boil till tender; drain
partly, leaving enough juice to make the cabbage
moist; add lemon juice and a little butter or olive
oil; season with salt; serve hot.
LADIES' CABBAGE
Firm, white cabbage, i.
Butter, i tablespoonful.
Salt.
Eggs, 2.
Cream, rich, i tablespoonful.
Boil a firm, white cabbage fifteen minutes, chang-
ing the water; add more from the boiling teakettle;
when tender, drain, and set aside till perfectly cold;
chop fine and add the beaten eggs, butter, salt, and
cream; stir all well together and bake in a buttered
dish till brown.
BRUSSELS SPROUTS PLAIN
Select nice, fresh sprouts, cut off the stem end and
outside leaves, and wash in cold water. Cook in
salted water till tender. Pour off the water; serve
with butter or cream sauce.
BRUSSELS SPROUTS SAUTE
Prepare as for plain boiled ; when done, drain
and press dry; put in a stew-pan, season with salt,
VEGETABLES 141
and moisten with oil and rich milk. Toss fre-
quently and cook till well heated through. Serve
hot with mashed potato.
BRUSSELS SPROUTS BAKED WITH
CRUMBS
Prepare as for plain boiled; when done, drain,
and press dry; arrange in a baking-dish and sprinkle
with bread crumbs; pour over a thin cream or egg
sauce. Bake in the oven till nicely browned.
BEETS
Select young red beets; cut off the tops half an
inch from the root. If cut too close, the roots will
bleed and the color will be impaired. Wash and
clean carefully with the brush to remove all particles
of dirt. They may be boiled or steamed. If boiled,
use as little water as possible. Young beets will
cook in an hour; old beets require three or four
hours, according to age and size. When done, put
in cold water, rub off the skins, and they are ready
for use.
BEET GREENS
Wash young, tender beet tops, cleaning thor-
oughly; drain and boil in salted water till tender;
drain, chop fine, season with butter or oil, and
serve with lemon juice or cream.
BEET STALKS WITH BUTTER SAUCE
Take some beet stalks, cut off the leaves, wash
thoroughly, tie in bunches, and let steep in cold water
142 VEGETARIAN COOK BOOK
two or three hours to make them fresh and crisp.
Boil in salted water until tender; cut the band;
serve as asparagus on a platter with butter sauce.
BEETS AND POTATOES
Boil young beets and new potatoes separately
until tender; peel and slice in alternate layers in a
baking dish; season with salt and moisten with rich
milk. Bake until nicely browned.
BAKED BEETS
Select young, smooth, red beets of uniform size;
wash and clean thoroughly; bake in a slow oven
from two to six hours; when done, remove the skins
and dress with lemon juice or cream sauce.
BOILED BEETS
Cut off the tops half an inch from the roots; wash
and clean carefully to remove all dirt. Boil in as
little water as possible. When done, pour a little
cold water over them, rub off the skins, and slice
into a granite or earthen dish; pour over them equal
parts of lemon juice and water. Let stand one or
two hours before serving.
YOUNG BEETS
Cream or milk, I cup.
Flour, i tablespoonful.
Butter, i tablespoonful.
Beets.
VEGETABLES 143
Cook the beets till tender in salted water, then
cut into dice. Serve with cream sauce, made by
thickening the milk or cream with the flour rubbed
in the butter. Heat well, and serve at once.
BEET AND POTATO HASH
Cold, boiled beets, 2 cups.
Cold, boiled potatoes, 2 cups.
Salt.
Butter.
Cream.
Chop beets and potatoes fine and season with salt
and butter. Pour over a little cream. Put on the
stove in a covered saucepan, and stir occasionally.
When thoroughly heated through, serve.
BAKED PARSNIPS
Scrape and cut in half lengthwise; boil till tender;
put in a shallow baking-pan; put a few pieces of
chopped butter or a little cooking oil on top;
sprinkle lightly with sugar ; pour over sufficient cream
to about half cover. Salt to taste and bake a rich
brown.
PARSNIPS IN EGG SAUCE
Clean and cut into small dice and boil in a little
salted water until tender, drain and pour over suffi-
cient egg sauce to cover.
STEWED PARSNIPS
After washing the parsnips, slice them about half
an inch thick; put them in a saucepan containing
144 VEGETARIAN COOK BOOK
enough boiling water to barely cook them; add a
tablespoonful of butter, season with salt, then cover
closely and stew them until the water has cooked
away, stirring often to prevent burning, until they
are soft. When they are done, they will be of a
creamy, light straw color, and deliciouslv sweet, re-
taining all the nutrition of the vegetable.
YOUNG TURNIPS
Cut into half-inch dice and boil till tender; drain
and add a small lump of butter and a little salt; heat
well and add a dash of lemon juice at the last.
MASHED TURNIPS
Turnips may be cooked and mashed trie same as
potatoes, keeping them as dry as possible. The
addition of a little sugar is considered an improve-
ment by some.
HOLLAND BOILED TURNIP
Turnips, cut in ^4-inch dice, I quart.
Egg, i.
Butter, YZ cup.
Lemon, large, i.
Boil the turnips till tender in just enough salted
water to prevent burning; drain and set in a covered
dish on the side of the range, where they will keep
VEGETABLES 145
hot but not burn. Melt the butter, add the beaten
yolk with the eggs, juice of the lemon, and a little
salt. Serve a spoonful of this sauce over each order
of turnip.
FRENCH CARROTS
Scrape enough small round carrots to make three
cups; boil in salted water till tender; drain, and
cover with a rich parsley sauce.
CARROTS A LA CREME
Clean carrots, cut in slices about half an inch
thick, and parboil in salted water. Drain, pour over
some hot rich milk, and let simmer till done. Add
a little butter; season with salt.
CARROTS WITH EGG SAUCE
Clean carrots, cut in slices about half an inch
thick, and boil until tender; drain, pour egg sauce
over, and serve.
PUREE OF CARROTS
Clean young carrots, cut into slices, and boil in
salted water until tender. Drain, mash through a
colander, and season with a little salt and cream.
Serve as mashed potatoes, or with broiled or braized
protose as an entree.
10
146 VEGETARIAN COOK BOOK
TO DRESS CUCUMBERS
Pare and lay in cold water ice water if possible
for an hour. Slice very thin. Sprinkle a very little
fine salt over each piece. Let stand for an hour.
Shake the dish briskly, drain closely, sprinkle with
lemon juice, and serve.
SAUCES
For Vegetables, Entrees, Puddings, Etc.
VEGETABLE SOUP STOCK NO. i
Cooking oil, J^ CU P-
Butter, 14 cup-
Put into a saucepan and add
Carrot, medium, i.
Turnip, i.
Celery stalks, with root, 2.
Parsley sprigs, 2 or 3.
Onions, large, 2.
Bay leaves, 2.
All to be chopped fine; place on range and cook
slowly, stirring occasionally to prevent burning,
until vegetables are nicely browned, then add
Flour, y 2 cup.
Stir and mix thoroughly, until a rich brown, being
careful not to burn. Now add
Strained tomato, i cup.
Boiling water to required consistency.
Strain through a fine sieve, and the stock is ready
for use.
VEGETABLE STOCK NO. 2
Boil some turnips, carrots, celery, and onions in
enough water to make half the amount of stock re-
quired. When the vegetables are done, drain and
add an equal amount of rich bean broth with a little
brown flour, nut butter, celery salt, and just enough
(149)
150 VEGETARIAN COOK BOOK
strained tomato to remove the sweet vegetable
taste. This should be of the consistency of broth
when done. Use with roast braized protose, etc.
Protose may be cooked with the vegetables if it can
be afforded. The vegetables should be put to cook
in cold water that the substance and flavor may be
well drawn out.
OLIVE SAUCE
Take one-fourth cup of ripe olives, and after ex-
tracting the stones, chop fine. Put on the stove
and stew for two or three hours in water enough
to cover well. Brown together a little olive oil
and flour, the same as for gravy. Strain through a
colander and add the stewed olives. Season with
salt.
BROWN REGENCY SAUCE
(For Vegetables and Roasts)
Nut butter, I cup.
Sage, i tablespoonful.
Browned flour, 3 heaping tablespoonfuls.
Salt.
Minced onion, 2 tablespoonfuls.
Water iy 2 quarts.
Mix all together, salt lightly, put in an enameled
baking-pan, cover, and bake till of the desired con-
sistency.
SAUCES 151
HOLLANDAISE SAUCE
Butter, i tablespoonful.
Olive oil, i tablespoonful.
Flour, i tablespoonful.
Salt.
Lemon juice, 2 tablespoonfuls.
Eggs, 2.
Nutmeg.
Rub the butter, flour, nutmeg, and salt together
until smooth, and add slowly one and one-half cups
hot water, stirring constantly. Boil, remove from
the fire, and add the lemon juice, olive oil, and the
yolks of the eggs, one at a time. Beat slowly and
thoroughly together. Strain, and serve.
SAUCE IMPERIAL
Stewed tomatoes, i quart.
Bay leaves, 2.
Onion, medium, i.
Lemon, %.
Chopped parsley, i tablespoonful.
Thyme, I teaspoonful.
Cooking oil, 2 tablespoonfuls.
Flour, 2 tablespoonfuls.
Put the oil, parsley, bay leaves, thyme, and onions
into a stew-pan, set on the range and cook until
the onion is a golden brown, being careful not to
burn; then add the flour, let cook a few minutes,
add the lemon and tomato, and let stew half an hour.
Strain, salt, and serve. The chopped parsley may
be added just before serving, if desired.
152 VEGETARIAN COOK BOOK
MINT SAUCE
Mint, *4 cup-
Sugar, YZ cup.
Lemon juice, j cup.
Mix all together, set on the side of the range
where the sugar will melt, and the sauce be hot,
but it must not get too hot. Serve with protose or
meat substitutes.
WHITE CREAM SAUCE FOR VEGETABLES
Butter, 2. rounding tablespoonfuls.
Flour, 2 rounding tablespoonfuls.
Milk, 2 cups.
Salt, y-2 teaspoonful.
Melt the butter in a saucepan, add the flour, and
cook until well blended, but not browned; add the
milk gradually, and stir until boiling well; then add
the salt.
Half milk and half broth of the vegetables may be
used if desired, unless the broth has a bitter or other-
wise objectionable taste, as is sometimes the case
with asparagus.
<
a
GERMAN SAUCE
Egg yolks, 12.
Fruit juice, bright colored, I cup.
Sugar, y-2 cup.
Juice of ' L /2 lemon.
Beat the yolks of the eggs about two minutes;
put the sugar into a saucepan with the fruit juice
SAUCES 153
(preferably cherry or strawberry); stir it over the
fire till hot, then remove it to the side, as it must
not be permitted to boil. Stir in the beaten yolks
and add the lemon juice. Whisk the sauce at the
side of the fire until well frothed and thickened.
TOMATO SAUCE
Tomatoes, stewed, i quart.
Butter, i tablespoonful.
Salt.
Minced onion, i tablespoonful.
Flour, i tablespoonful.
Put the tomatoes into a saucepan over the fire;
add the onion and salt; boil about twenty minutes;
remove from range and strain through a sieve. In
another pan melt the butter, and as it melts sprinkle
in the flour; stir till it browns and froths a little.
Mix the tomato pulp with it, and it is ready for use.
IDEAL CHILI SAUCE
Stewed tomatoes, i quart.
Celery salt, i teaspoonful.
Sugar, i tablespoonful.
Sliced onion, large, i.
Salt, iY 2 teaspoonfuls.
Mix all together and let simmer two or three
hours. Strain through a sieve. Serve with cro-
quettes, broiled protose, or nuttolene.
154 VEGETARIAN COOK BOOK
NUT GRAVY NO. i
Nut butter, 4 tablespoonfuls.
Strained tomatoes, I cup.
Hot water, 2 cups.
Thoroughly mix the butter with the water and
tomato. Let it boil, and salt to taste. If too thin,
thicken with a little flour rubbed smooth in a little
water.
NUT GRAVY NO. 2
Water, i quart.
Strained tomatoes, \y 2 cups.
Salt to taste.
Nut butter, i heaped tablespoonful.
Flour.
Emulsify the butter in the tomato, add to the
water, and put in a saucepan over the fire, being
careful not to scorch. When it boils, thicken with
a little flour rubbed smooth in water, using plenty
of salt to season, as it brings out the nice flavor of
the sauce.
CREAM TOMATO SAUCE
Make a tomato sauce and add one-fourth part
rich cream, beating well.
TOMATO CREAM SAUCE
Make a rich cream sauce and add one-fourth part
of strained tomatoes, or an equal amount of tomato
sauce. Beat up well.
SAUCES 155
BROWN SAUCE FOR VEGETABLES AND
ROASTS
Water 2 cups.
Minced onion, small, I.
Browned flour, 2 rounded tablespoonfuls.
Strained tomato enough to mix the flour smooth.
Salt.
Mincejd protose, y cup.
Butter, i rounded tablespoonful.
White flour, i tablespoonful.
Celery salt.
Put the water, butter, and onion in a saucepan
and set on the stove; when it begins to boil, add
the protose and let simmer ten or fifteen minutes,
then place where it will boil, and thicken with the
browned and white flour rubbed smooth in the
tomato; the thickening should be thin enough to
pour readily. Let cook a few minutes^ and add salt
and celery salt, and serve with vegetables or roasts.
WALNUT GRAVY
Ground walnuts, i cup.
Milk, i cup.
Flour.
Water, 2 cups.
Salt to taste.
Put the water and milk in a saucepan, and when
boiling add the walnuts. Thicken with a little flour
thickening, and salt to taste.
156 VEGETARIAN COOK BOOK
PARSLEY SAUCE
Add two tablespoonfuls of finely chopped parsley
to two cups of cream sauce.
BROWN SAUCE
Vegetable stock, 2 cups.
Browned flour, 2 tablespoonfuls.
Strained tomatoes, y cup.
Heat the stock to boiling, add the hot tomato,
and thicken with browned flour.
CREAM SAUCE
Cream, y? cup.
Flour, i heaped tablespoonful.
Milk, 2.^/2 cups.
Mix the flour to a smooth cream in a little milk,
boil the cream and remainder of the milk, and
thicken with the flour. Salt to taste. If a richer
sauce is desired, the beaten yolks of one or two
eggs may be added.
EGG SAUCE
Cream sauce, I pint.
Egg, i.
Beat the egg and add to the cream sauce, mixing
thoroughly.
SAUCES 157
BREAD SAUCE
Stale bread crumbs, I cup.
Chopped onion, i.
Butter, i large teaspoonful.
Vegetable stock, i cup.
Mace, y teaspoonful.
Rub the bread crumbs through a sieve and add
the onion and mace. Boil for a few minutes in the
vegetable stock, add the butter, and serve.
HARD SAUCE
Butter, y pound.
Powdered sugar, i pound.
Nutmeg to suit.
Beat the butter and sugar together until white
and creamy, then add the nutmeg.
GOLDEN SAUCE
Nutmeg, l / 2
Sugar, i cup.
Butter, i rounding tablespoonful.
Egg yolks, 2.
Corn starch, I tablespoonful.
Water, 2 cups.
Break the nutmeg into pieces and put in a sauce-
pan with the water, boil, and add the corn starch
mixed (sifted) with the sugar. Stir over the fire
until the corn starch is cooked, then add the butter.
Beat the yolks with one tablespoonful of the sauce,
158 VEGETARIAN COOK BOOK
then stir quickly into the remainder, which should
be immediately removed, as the yolks will curdle
if boiled. Strain, and serve.
VANILLA SAUCE
Cream, 2 cups.
Eggs, 3-
Flour, 2 tablespoonfuls.
Sugar and vanilla to taste.
Thicken the cream with the flour and stir in the
beaten yolks. Cook a few minutes, stirring all the
.time. Add sugar to taste. When cool, add the
beaten whites, and flavor with vanilla.
ORANGE SAUCE
Oranges, 2.
Eggs, 2.
Butter to suit.
Sugar, i cup.
Lemon juice, ^4 CU P-
Put the juice of the oranges and the grated rind
of one with the sugar into a saucepan. Set on the
range and stir till the sugar is melted or dissolved,
then strain through a fine sieve to remove the rind.
Add the beaten eggs, lemon juice, and butter. Be-
fore serving, set in double boiler znd stir for a few
minutes to melt the butter and thoroughly mix the
eggs. Serve hot or cold.
SAUCES 159
LEMON SAUCE FOR PUDDING NO. i
Sugar, 2 cups.
Eggs, 2.
Lemons, 2.
Boiling water, i l / 2 cups.
Add the grated rind and juice of the lemons to
the sugar, beat the eggs until light, and add to the
sugar, and stir well. Just before serving, add the
boiling water and set on the stove, but do not boil.
For a richer sauce add one-third of a cup of butter.
LEMON SAUCE NO. 2
Water, 2 cups.
Corn starch, 3 tablespoonfuls.
Butter, i tablespoonful.
Sugar, i cup.
Lemon, grated rind and juice, i.
Boil the sugar in the water for five minutes, then
stir in the corn starch previously mixed with a little
cold water. Stir over the fire ten minutes, then add
the grated rind and juice of the lemon and the butter.
When the butter is melted, the sauce is ready for
use.
SAUCE FOR PLUM PUDDING
Butter, i large tablespoonful.
Hot water, \y 2 cups.
Lemon juice, i tablespoonful.
Flour, 2 tablespoonfuls.
Brown sugar, i cup.
Grated nutmeg.
160 VEGETARIAN COOK BOOK
Put the butter into a saucepan; when it has
melted stir in the flour and mix well; then pour in
gradually the hot water and stir over the fire till
well cooked; then add the sugar, lemon juice and a
small quantity of grated nutmeg.
EGGS
11
OMELETS
Omelets may be made with asparagus, cauli-
flower, lima beans, onions, peas, lentils, granose,
gluten, rice, nuts, etc.
Boil the vegetables till tender, chop fine, then beat
with the eggs and proceed as with plain omelets.
OMELET SOUFFLE NO. i
Take two eggs, separate whites from yolks, beat
whites very stiff, salt, and add yolks, beating just
enough to mix yolks with whites. Turn into a hot
oiled omelet pan, put in medium hot oven, and bake
till done, or to a rich brown. Serve in great haste
on being removed from the oven, to prevent falling.
OMELET SOUFFLE NO. 2
Eggs, 4-
Powdered sugar, 2 tablespoonfuls.
Flavoring.
Beat the yolks of the eggs as light as possible,
and add the sugar, a few drops of flavoring, and
beat to a cream. Beat the whites until you can
turn the plate bottom side up, without their falling.
Pour the beaten whites and yolks together and mix
thoroughly. Put into an oiled baking dish, and
dust with powdered sugar. Bake in a moderate
oven till a golden brown. Serve at once.
(163)
164 VEGETARIAN COOK BOOK
A very delicate souffle is made of whites of eggs
beaten stiff, adding a tablespoonful of sugar to two
whites, and chopped apricots or peaches. Any kind
of marmalade may be used in place of fruit.
PLAIN OMELET (FRENCH)
Break eggs into a dish, whip lightly with egg whip
or fork, turn into hot oiled skillet, and place on
range. As soon as they begin to set, lift edges of
omelet, so that the uncoagulated part can run under,
next to bottom of the skillet. When light brown,
turn, and cook till light brown on the other side.
Fold with knife about one-third over; then toss out
on hot platter, so that the one-third fold will be un-
derneath. Garnish with parsley and water-cress.
Serve at once.
PROTOSE OMELET
Protose, y 2 a thin slice.
Eggs, 2.
Minced parsley.
Cooking oil.
Mince the protose fine, break two eggs, separating
the whites, beat the yolks a little, and stir the
minced protose into them. Beat the whites into a
froth, not stiff, and stir into the protose; add a little
minced parsley; put a little oil into the omelet pan,
and when hot pour in the mixture. Cook a few
minutes. Insert a knife between the omelet arid
pan, and with a sudden turn of the hand fold the
EGGS 165
omelet in two. Finish cooking in hot oven two or
three seconds. Serve hot.
GLUTEN OMELET
Same as plain omelet, adding one tablespoonful
of gluten to eggs and cream before whipping.
Serve at once on a hot platter.
RICE OMELET
Same as plain omelet, only adding one tablespoon-
ful of cooked rice to eggs and milk before beating.
Serve on a hot platter at once.
APPLE OMELET
Same as plain omelet. Serve with a tablespoonful
of well seasoned apple sauce, mixed with equal
amount of beaten white of egg on side of platter.
GRANOSE OMELET
Same as plain omelet, adding two tablespoonfuls
of cream instead of milk, and one or two table-
spoonfuls of granose, before whipping.
OMELET WITH TOMATO
Prepare a plain omelet, and when ready to fold,
put a layer of baked ripe tomatoes on one half, and
fold the other half over it. Serve with or without a
tomato gravy as preferred.
166 VEGETARIAN COOK BOOK
ONION OMELET
Make as for plain omelet, placing one dessert-
spoonful of lightly braized onion on the omelet just
before you fold, folding the one-third over the
onion. Serve on hot platter at once.
GREEN PEA OMELET
Make as for plain omelet, folding one tablespoon-
ful French peas with a little thick cream sauce over
them. Serve at once on hot platter.
ASPARAGUS OMELET
Make as for plain omelet, folding in one table-
spoonful of asparagus, tips, which have been nicely
seasoned. Serve on -hot platter at once.
EGG A LA MODE
Bread crumbs, 2 cups.
Milk, 2 cups.
Eggs, 8.
Salt.
Buttered toast or zwieback.
Soak bread crumbs in milk, beat eggs very light,
add the soaked bread crumbs, and bake for five
minutes. Have ready a hot oiled or buttered sauce-
pan; pour in the mixture, salt, and stir briskly for
three minutes. Serve hot on squares of buttered
toast or zwieback.
CURDLED EGGS
Bring a kettle of water to a boil, set at back of
EGGS 167
range for two minutes, then drop in two eggs for
each person, and leave for eight minutes. Serve in
cups.
JELLIED EGGS
Cook the same as curdled eggs, leaving eggs in
fifteen minutes instead of eight.
SHIRRED EGGS
Oil a small platter or granite egg dish, break in
fresh eggs, being careful not to break the yolks.
Sprinkle with minced parsley, salt, and add a bit of
butter. Set in oven and bake till cooked as desired.
Serve at once.
CREAM SHIRRED EGGS
Prepare eggs as for shirred eggs, omitting parsley.
Pour about one tablespoonful of rich cream over
them, salt, set in oven, and bake as desired. Serve
at once.
FLOATED EGGS
Take two fresh eggs, separate whites from yolks,
put yolks. into a soup bowl of hot water, being care-
ful not to break them. Let set two minutes, then
place them, bowl and all, into a larger dish of boil-
ing water, and COOK till set as desired, two minutes
for medium, four minutes for hard. Meantime beat
whites very stiff, mold them in a soup bowl, then
float mold on boiling water two or three minutes
till nicely set. Then place them on large platter,
168 VEGETARIAN COOK BOOK
place yolk in center, garnish with parsley, and serve.
In removing whites from bowl, take bowl in left
hand, knife in right, dip bowl about one-third in
water, then slip knife under edge of mold in the
water. The water will get under eggs and float them
out easily. This makes a nice dish for the sick, if
yolks be boiled hard and whites are cooked rare.
BAKED EGGS IN TOMATO CASES
Take nice, ripe, medium-sized tomatoes, remove
the stem and center with sharp paring knife or
spoon sufficient to encase an egg nicely. Place
them in an oiled granite baking-pan, break an egg
into each tomato, salt and sprinkle with chopped
parsley, and add a small piece of butter. Set in
moderate oven and bake till eggs are medium done.
Serve at once.
MUMBLED EGGS
Milk, i cup.
Eggs, 6.
Granose biscuit, 3.
Salt.
Put milk on to heat in agate pan; when it begins
to boil, break in the eggs, and with a fork stir
rapidly till it thickens. It must not be as hard as
scrambled eggs. Split granose biscuit in half and
heat them in the oven a few minutes. Serve a
spoonful of the mumbled eggs on each half of the
biscuits. Do not forget to add salt.
EGGS 169
SCRAMBLED EGGS WITH SUGAR CORN
Prepare as for scrambled eggs with protose,
using nice, tender corn in place D protose. Salt
and serve at once on hot platters.
SCRAMBLED EGGS WITH ONIONS
Prepare as for scrambled eggs with protose,
using one teaspoonful of lightly braized onion in
place of protose. Salt, and serve on hot platters
at once.
SCRAMBLED EGGS WITH PROTOSE
Cream or milk, I tablespocnful (for one person).
Fresh eggs, 2.
Minced protose, I tablespoonful.
Into an oiled skillet containing one tablespoonful
of cream, or milk break the eggs, slightly whipping
them with egg whip or spoon, then add protose.
Stir to prevent sticking to bottom, also to thor-
oughly mix egg with protose. Salt, scramble (soft
medium, or hard), as desired. Serve at once on
hot platters.
SCRAMBLED EGGS WITH PARSLEY
Prepare as for scrambled eggs with protose,
omitting protose and substituting minced parsley.
POACHED EGGS ON TOAST
Serve poached eggs on nice light brown slices of
zwieback, or fresh toast if preferred, that has been
170 VEGETARIAN COOK BOOK
slightly moistened, not soaked, with hot cream,
milk, or water.
POACHED EGGS
Take nice, fresh eggs, as only fresh eggs poach
nicely; break them into a pan of hot water, almost
boiling. Let pan set on range so that it will not
boil; poach as desired, soft, two minutes; medium,
three minutes; hard, five minutes. Serve on platter,
garnish with watercress or parsley. Serve while
very hot.
POACHED EGGS ON GRANOSE
Heat some granose in the oven a few minutes;
put a few spoonfuls on a plate and place poached
eggs on top. A small piece of butter may be added
to each egg.
BEVERAGES
CARAMEL-CEREAL
(A Substitute for Coffee)
For each cup of the beverage required use two
tablespconfuls of the cereal and boil for ten to
twenty minutes. Then remove to the side of the
range and let steep a few minutes. The strength and
aroma of cereal coffee are developed by long
steeping.
CHOCOLATE
(Sanitas)
Grate some Sanitas chocolate, place in a sauce-
pan, and to each two ounces allow one cup of cold
water. Let it stand until the chocolate is soft, place
over the fire, and when it boils, cook one minute.
Work it briskly with an egg beater, then serve at
once, adding at the last moment a tablespoonful of
whipped cream to each cup.
It is considered an improvement by some to use
two-thirds chocolate and one-third malted nuts.
Other chocolate is not recommended, as it con-
tains an injurious alkaloid, which in the Sanitas
brand is removed by a special process.
FRUIT NECTAR
For every eight parts of fruit juice used add one
part of lemon juice and sweeten to taste. A com-
(173)
174 VEGETARIAN COOK BOOK
bination of fruit juices, as grape, cherry, and rasp-
berry, makes a very nice nectar, always using the
lemon juice. The nectar should be served ice cold.
STRAWBERRY SHERBET
Ripe strawberries, crushed, 4 cups.
Water, 4 cups.
Lemon, sliced very thin, i.
Powdered sugar, 2 cups.
Mix the strawberries, water, and lemon together,
and let stand in glass or earthen jar for two hours;
strain through coarse cloth and add the powdered
sugar. When sugar is dissolved strain and keep on
the ice until served.
MINT JULEP
Sugar, i cup.
Mint sprigs, 6.
Strawberry juice, y 2 cup.
Juice of 4 lemons.
Water, i pint.
Boiling water, i cup.
Raspberry juice, J/ cup.
Ice.
Boil sugar and water twenty minutes; crush mint
and pour over it one cup boiling water. Let stand
five or ten minutes, strain, and pour into the syrup.
To this add strawberry, raspberry, and lemon juices.
Serve ice cold
BEVERAGES 175
FRUIT CUPS
Lemons, juice and rind, 12.
Powdered sugar, 2^2 pounds.
Ice.
Ripe pineapple, I.
Water, 2 quarts.
Put into a dish the juice of the lemons and the
rind sliced very thin. Slice the pineapple into an-
other dish and pour over it half a pound of the
powdered sugar. Let stand overnight. In the
morning strain off the juices and add the rest of the
sugar and the water. Stir till the sugar is dis-
solved, then strain through a coarse cloth, and serve
with crushed ice.
LEMONADE NO. i
The best lemonade is made from lemon syrup.
Into the juice of twelve lemons grate the rind of
six. Be careful to exclude all seeds and the inner
white skin, as they impart a bitter taste. Let stand
overnight. Make thick syrup of white sugar, and
when cold strain the lemon juice into it. A table-
spoonful added to a glass of water makes a perfect
lemonade.
*
LEMONADE NO. 2
Three lemons to a pint of water makes a strong
lemonade. Sweeten to taste.
176 VEGETARIAN COOK BOOK
ORANGEADE
Sugar, i cup.
Water, 2 cups.
Orange juice, 2 cups.
Cracked ice.
Boil sugar and water together ten minutes to
make a syrup; then add the orange juice and let it
cool. When cold, pour into goblets half filled with
cracked ice.
APOLLINARIS LEMONADE
Juice of 6 lemons.
Rind of 4 lemons, sliced very thin.
Sugar, 2 cups.
Apollinaris water, ice cold, y bottle.
Cracked ice.
Mix the lemon juice, rind of the lemons, and sugar
together and add Apollinaris water. Serve in gob-
lets of cracked ice.
PINEAPPLE LEMONADE
Sugar, i cup.
Water, 2 cups.
Ice water, about 4 cups.
Juice of 4 lemons.
Pineapple, freshly grated, i.
Boil the sugar and water together ten minutes,
and then add lemon juice and freshly-grated pine-
apple. Let this cool, then strain carefully, and add
ice-water, about four cups.
CEREALS
12
CEREALS
Grains may be considered perfect food in them-
selves, as they contain all the food elements in
nearly right proportions. Rice is an exception to
this, the starch being in excess.
In cooking grains in the form of porridges, they
should be introduced into rapidly salted water,
beating with a batter whisk so that the grains may
be thoroughly mixed with the water and be free
from lumps. In cooking coarse grains, as cracked
wheat, pearl barley, hominy, etc., keep them boiling,
stirring occasionally until the grain does not sink
to the bottom, but hangs suspended in the water.
If the inner part of a double boiler has been used,
it may now be set into the outer boiler, which should
be placed on the range where the water will boil
rapidly. Replenish the water in the outside boiler
from time to time with boiling water.
By setting the grain in boiling water, the in-
digestible outer portion or cellulose is more com-
pletely broken up, and the starch granules are more
thoroughly acted upon by the water, the object be-
ing to cook the starch and the gluten as thoroughly
as possible. If the grains are cooked in a double
boiler, they will not need to be stirred after they are
set, except when cooked in a very large quantity.
The cooking should be continuous and the length
of time varies according to the varying proportion
(179)
180 VEGETARIAN COOK BOOK
of gluten in the grain. The larger percentage of
starch, the shorter the time required in cooking.
Grains combine nicely with fruits, and may be
cooked or served with either fruit or fruit juices.
OATMEAL
Oatmeal, i cup.
Water, i quart.
Put water into a double boiler, place on the range,
and when boiling add oatmeal. Boil until it thickens
and finish in double boiler. Cook five hours.
ROLLED OATS
Rolled oats, i l / 2 cups.
Water, i quart.
Put water into a double boiler, place on the range,
and when boiling add rolled oats. Boil until it
thickens and finish in double boiler. Cook four
hours.
CRACKED WHEAT
Water, 4 cups.
Salt, i teaspoonful.
Cracked wheat, i cup.
Put water into the inner double boiler, place on
the range, and when boiling add salt and cracked
wheat. Boil rapidly until grains do not sink when
the dish is lifted from the range. Place in the outer
boiler and cook constantly for four or five hours.
CEREALS 181
PEARL WHEAT
Water, 4 cups.
Pearl wheat, washed, i cup.
Salt.
Boil water in the inner double boiler, add pearl
wheat, and salt. Place in the outer boiler and cook
five or six hours.
PEARL BARLEY
Pearl barley, well washed, I cup.
Water, 4 cups.
Put cold water into double boiler and add pearl
barley. Heat slowly and cook about six hours.
FARINA
Milk, or water, 6 cups.
Farina, I cup.
Salt.
Put the milk or water in the inner part of a double
boiler, place on the range, and when boiling add salt
and farina. Let it boil for two or three minutes,
stirring all the time. Then place in a double boiler
and cook one hour. If milk is used, it should first
be simmered or scalded in a double boiler, and then
placed on the range and the milk will boil almost
immediately. In this way the milk will not be so
liable to scorch as if it was put on the range at
182 VEGETARIAN COOK BOOK
first. This rule will apply to all grains cooked with
milk.
RICE (SOUTHERN STYLE)
Rice, i cup.
Salt, i teaspoonful.
Water^ 6 cups.
Butter or gravy.
Wash rice in two waters, then put into vessel with
water and salt. After boiling about ten minutes,
strain off all the water except a scant cupful. Cover
the vessel and let steam fifteen minutes or more,
stirring once or twice. Serve with butter or gravy,
the latter being stirred in quickly while the rice is
hot.
RICE (WESTERN STYLE)
Rice, i cup.
Water, 6 cups.
Salt, i tablespoonful.
Wash rice, put in kettle of water, salt, and boil
till tender, stirring once or twice to prevent sticking.
Drain off all water through a colander and pour
over hot water sufficient to wash off the starchy water
and separate the grains. Leave in the colander and
set into another pan, so that the bottom of colander
will not touch. Cover and place in the oven a few
minutes.
CEREALS 183
RICE WITH RAISINS
Washed rice, I cup.
Raisins, washed, seeded, J^ cup.
Salt, 3/2 teaspoonful.
Water, 2 cups.
Put in an enameled pan, cover, and steam one
hour.
BROWNED RICE
Rice may be browned in the oven until of a yellow
straw color, then cooked as any rice, but preferably
steamed. Care must be taken in browning that it
does not scorch or get too brown.
CORN MEAL MUSH
Salted water, 4 cups.
Corn meal, I cup.
Into the salted water stir corn meal till it begins
to thicken, and finish cooking in a double boiler.
Cook three or four hours.
GRAHAM PORRIDGE
Graham flour, I cup.
Boiling water, salted, 3 cups.
Stir the flour into boiling water and beat till per-
fectly smooth; set in a double boiler, or in another
vessel containing boiling water, and cook one hour.
184 VEGETARIAN COOK BOOK
GRAHAM PORRIDGE WITH DATES
Set as for plain graham porridge; after it has
cooked one-half hour, beat in the desired quantity
of washed, seeded, and chopped dates; let it cook
half an hour longer, and serve.
GLUTEN-GRANOLA MUSH
Boiling milk or water, i quart.
Mixed gluten and granola, i l / 2 pints.
Cook fifteen minutes, and serve with cream.
TOASTS
TOASTS
Toasts are uniformly and properly regarded as a
breakfast dish, and when properly prepared are
wholesome, nutritious, and appetizing, and far more
conducive to health than the fried mushes and
griddle cakes with which so many are prone to
appease their appetites.
Zwieback should be used as the foundation of all
toasts, although ordinary toasted bread can be used.
In toasting bread, do not expose it to such fierce
heat that the bread will be burned or singed.
Singed bread is not toasted bread. Again, the fire
should be hot enough to more than simply dry the
bread. It should be toasted as far through as pos-
sible, and should be crisp and brittle, not hard. In
using zwieback for toast it may be moistened by hot
milk, if for cream, gravy, or egg toast; or with hot
salted water, if for fruit. In either case the toast
should be dipped quickly in and out again so as not
to absorb too much liquid and become mushy.
Under this head a few kinds of toasts will be given,
inexpensive and otherwise. While it is not an ex-
haustive list, it will include sufficient to suggest
others equally good.
(187)
188 VEGETARIAN COOK BOOK
MILK TOAST
Milk, 6 cups.
Flour, i heaped teaspoonful.
Butter, i tablespoonful.
Toasted bread or zwieback.
Heat milk and butter in a saucepan over the fire;
when boiling, add salt and flour, moistened with a
little milk. Let it boil, remove from the fire, and
dip into this slices of toasted bread or zwieback.
Pour what remains over the toast, cover, and send
to the table hot.
CREAM TOAST
Cream, 6 cups.
Zwieback.
Milk.
Heat cream to boiling, dip slices of zwieback into
hot milk for an instant, place on saucer, pour hot
cream over, and serve.
AMERICAN OR FRENCH TOAST
Eggs, thoroughly beaten, 3.
Salt.
Butter.
Milk, 3 cups.
Sliced bread.
Beat the eggs thoroughly and add the milk and a
little salt. Slice light bread and dip into the mix-
TOASTS 189
ture, allowing each slice to absorb some of the milk.
Then brown on a hot, buttered griddle or thick bot-
tomed frying-pan. Spread with butter, and serve
hot.
BOSTON CREAM TOAST
Toast two slices of bread, trim and cut in two
lengthwise, making four pieces. Place these evenly
on top of one another and cut again cornerwise, into
long triangular pieces. Arrange artistically on a
platter, and serve with cream sauce.
NUN'S TOAST
Hard-boiled eggs, 6.
Flour, i teaspoonful.
Butter.
Hot buttered toast.
Finely-chopped onion, i.
Milk, 2 cups.
Put the butter into a saucepan, and when it begins
to bubble add the chopped onion. Let the onion
cook a little without color, then stir in the flour.
Add the milk and stir till it becomes smooth. Then
put in the eggs which have been sliced and let them
get hot. Pour this mixture over neatly trimmed
slices of hot, buttered toast. Season with salt.
NUT GRAVY TOAST
Dress moistened toast with nut gravy as given
under sauces.
190 VEGETARIAN COOK BOOK
PRUNE WHIPPED TOAST
Prune pulp, 2 cups.
Sugar, i tablespoonful.
Eggs, whites, 4.
Beat the whites very stiff and stir in the hot prune
pulp and sugar. Serve on slices of zwieback which
have been dipped in hot water.
PRUNE TOAST
Prepare as for apricot toast, using prune mar-
malade.
DATE TOAST
Prepare as for prune toast, except that the dates
should be steamed, not boiled.
PROTOSE TOAST
Minced protose, 2 cups.
Eggs, 2.
Sweet cream, y 2 cup.
Salt to taste.
Mix and heat thoroughly; when boiling hot
spread over slices of
Toasted bread.
Dipped in hot salt water, and well buttered. Take
Hard-boiled egg, i,
Cut in halves, remove yolk, and fill hole with
Currant jelly,
And place on top of the protose.
TOASTS 191
NUTTOLENE ON TOAST
Mince half a pound of nuttolene very fine, put in
a well-oiled saucepan, and fry over the fire till a
delicate brown. Great care must be taken to pre-
vent scorching; shake the pan often. Make two
cups of rich cream sauce well seasoned with butter
sauce, and desiccated cocoanut. Strain this over
the nuttolene, and serve a spoonful on warm toast.
This makes six large portions.
BERRY TOAST
Any canned fruit, as strawberries, blackberries,
blueberries, etc., may be used for toasts. Strain off
the juice, boil, and thicken with corn starch to the
consistency of cream. Stir in the strawberries and
reheat till the berries are well heated through.
Serve as other fruit toasts.
BANANA TOAST NO. i
Peel and rub some nice bananas through a fine
colander; sweeten and beat up with a little cream,
and serve on moistened toast. Serve cold.
BANANA TOAST NO. 2
Take the desired quantity of bright fruit juice,
as strawberry or cherry. Boil and thicken with corn
starch. Into this slice some ripe bananas. The
juice should not be too thick, but just so that the
banana will appear suspended in the juice. Serve
on moistened toast.
192 VEGETARIAN COOK BOOK
DATE TOAST WITH WALNUTS
Prepare same as date toast, then serve with walnut
meat on each corner and one in the center.
TOMATO TOAST
Dress moistened toast with tomato sauce, as given
under sauces; or use strained tomatoes thickened
with flour or corn starch.
ASPARAGUS TOAST
Prepare as for stewed asparagus. Moisten anid
butter a piece of toast, lay four or five pieces of
asparagus on it, pour a spoonful of white sauce on
the bottom end of the stalks, and serve.
APPLE TOAST
Fresh stewed apples, rubbed through a colander
and sweetened, make a nice dressing. The apples
may be flavored with lemon, or mixed with grape or
cranberry sauce. When the apples are put in the
colander, the liquid may be poured into a saucepan
and boiled into a syrup, and the toast moistened
with this. Serve a spoonful or two of the apple
sauce over all.
APRICOT TOAST
In making apricot marmalade, save the juice by
itself and boil it down into a syrup. Moisten the
toast, pour over some of the syrup, and some of the
marmalade over all.
BAKERY AND BREAKFAST DISHES
13
BAKERY AND BREAKFAST DISHES
Thin batters are about the consistency of thin
cream. Thick batters are like cream. Still thicker
batters, which may be poured in a continuous stream,
are called pour batters. Any batter is a pour batter
until it is made so stiff that it breaks or drops in the
pouring, when it is called a drop batter. It will re-
main a batter until too stiff to be beaten, when it
becomes a dough.
Doughs, like batters, are of varying degrees of
thickness, ranging from those just stiff enough to
be handled to those which may be rolled thin as
paper. Generally speaking, one full measure of flour
to one scant measure of liquid makes a pour batter.
Two full measures of flour make a drop batter; and
three full measures make a dough; although, for
various reasons, these proportions are subject to
many modifications.
If the ingredients in batters were simply mixed
and cooked slowly, the resulting substances would
be hard and compact, unfit for human digestion.
Hence, to obviate this, and to make them light and
porous, we must resort to other processes. This
is accomplished by means of the expansion of in^
corporated air, by the generation of gas within the
mixture, or by a combination of both methods, sup-
plemented by quick cooking before the gas has a
chance to escape.
Air at seventy degrees expands to about three
(195)
196 VEGETARIAN COOK BOOK
times its volume when exposed to the temperature
of a hot oven. Consequently, as a mixture heats
in cooking, incorporated air expands, giving the
desired lightness. Air is incorporated" or enclosed
in batters by beating the mixture thoroughly, as in
making whole-wheat gems; by adding eggs to the
beaten mixture, as in popovers; and by the gas
obtained by the union of an acid with an alkaline
carbonate, as in the use of baking powders. In bat-
ters made light by the admixture of air, one must
exercise care in beating to actually incorporate and
retain the air. When eggs are added to the mix-
ture, the glutinous consistency of the albumin they
contain assists in retaining the entangled air.
GEMS OR PUFFS (PLAIN)
Milk, i cup.
Salt.
Cooking oil, i tablespoonful, if desired.
Egg, i.
Sifted flour, about 2 cups.
Break the egg into the milk, add salt, and beat
thoroughly. Beat into this enough sifted flour to
make a batter that will pile slightly when poured in
a thick stream. Bake in hot greased gem irons in
a brisk oven. A tablespoonful of cooking oil may
be added to the milk if a richer batter is desired.
CORN GEMS
Make same as plain gems, but use one-fourth corn
meal and a little sugar.
BAKERY AND BREAKFAST DISHES 197
WHOLE-WHEAT AND GRAHAM GEMS
Use one-fourth to one-third whole wheat or
graham flour.
GRANOSE PUFFS
Eggs, 4.
Ground cinnamon, I teaspoonful.
Salt.
Sugar, y 4 cup.
Granose flakes, 4 cups.
Beat the yolks of the eggs with the sugar until
light, then add the cinnamon and salt. Beat again,
then add two cups granose flakes. Mix thoroughly
and add half of the stiffly-beaten whites, of the eggs,
then two more cups granose flakes, and lastly the
rest of the whites. Drop in round gem irons, filling
them heaping full, and bake a light brown. They
may be iced and a little shredded cocoanut sprinkled
on top.
VEGETARIAN HOT CAKES
Bread crumbs, 4 cups.
Flour, i cup.
Salt, i teaspoonful.
Sugar as desired. ' .
Mix all together thoroughly, and add sufficient
Milk heated at 140 or 150,
To make a thick pour batter. To this add the
yolks of 5 eggs.
Beat up thoroughly and add the
Stiffly-beaten whites.
Bake on soapstone griddle. Be careful not to
198 VEGETARIAN COOK BOOK
have the milk scalding hot, as it renders cakes soft
and sticky.
GREEN CORN GRIDDLE CAKES
Corn, i quart, cut from the ear.
Butter, 2 tablespoonfuls.
White corn meal, 3 tablespoonfuls.
Salt, y teaspoonful.
Milk, i cup.
Eggs, 4-
Flour, YZ cup.
Mix thoroughly and bake on soapstone griddle.
BAKED CORN PIE
Sweet corn, i can.
Milk, 2 cups.
Salt, i teaspoonful.
Butter, 2 tablespoonfuls.
Eggs, 2.
Warm the butter and stir through the corn; beat
the eggs with the milk, add the salt, and mix with
the butter and the corn. Turn into a pan and bake
until set. Should be light brown.
POPOVERS
Flour, 2 cups.
Milk, 1^4 cups.
Butter.
Salt, y 2 level teaspoonful.
Eggs, 3.
BAKERY AND BREAKFAST DISHES 199
Mix the salt and flour, pour on slowly half the
milk to make a smooth batter; add the eggs, one at
a time, beating well, and gradually the remaining
milk. Beat vigorously for a few minutes, then turn
at once into hot well-buttered gem-pans, filling them
about half full. Bake in rather hot oven from
twenty to thirty minutes.
CORN BREAD WITHOUT BAKING POWDER
NO. i
Corn meal, 2 cups.
Eggs, 4.
Salt.
Boiling milk, 3 cups.
Butter, size of egg.
Put the meal into the mixing bowl, make hollow
in the center, put in butter and salt, and pour the
hot milk over all, and stir well. Let cool, and if too
stiff, add a little more cold milk. Break the eggs
and separate them; add the yolks to the meal and
beat five minutes. Beat the whites and add them
to the batter. Oil a baking-pan, make it hot, and
turn in the batter. Bake in a quick oven thirty
minutes.
HOE CAKE
Corn meal, 4 cups.
Water, or milk.
Melted butter, i tablespoonful.
Salt and sugar as desired.
200 VEGETARIAN COOK BOOK
Sift corn meal with a little salt, and sugar if de-
sired; scald with sufficient water or milk to make a
stiff batter, but soft enough to spread easily with a
knife. A tablespoonful of melted butter may be
added if desired. Spread on a baking-sheet or pan
about one-half inch thick or less and bake slowly
till crisp clear through.
If the cake bakes fast on the bottom, it may be
turned over so that both sides may be evenly baked.
CORN BREAD WITHOUT BAKING POWDER
NO. 2
Corn meal, 2 cups.
Flour, i cup.
Salt, I teaspoonful.
Sugar, Yi cup.
Mix and add
Boiling water,
sufficient to make stiff dough; let cool, then stir in
Butter, i tablespoonful.
Beaten yolks, 6.
and lastly the
Stiffly-beaten whites, 6.
CORN BREAD NO. 3
Sponge, 3 cups.
Butter, i rounded tablespoonful.
Mixture, 2 parts corn meal to i part flour.
Eggs, 2.
Sugar, 3 heaped tablespoonfuls.
BAKERY AND BREAKFAST DISHES 201
Take three cups of the sponge as set for making
\vheat bread, measured when light, ready to mix up
stiff. Add sugar, eggs, and butter. To this add a
mixture of two-thirds corn meal and one-third flour
until it is as stiff as will stir conveniently (if made
too stiff, the bread will be dry; if not stiff enough,
it will be sticky). Put about half an inch deep in
greased pans, and let rise till nearly an inch deep
and bake in a moderate oven. It may be in deeper
loaves, but they are not likely to be so satisfactory.
GEORGIA PONES
Southern corn meal, 2, cups.
Sugar, i tablespoonful.
Salt, YH teaspoonful.
Boiling- milk or cream.
Sift meal with sugar and salt. Pour over this
enough boiling milk or cream to make a stiff drop
batter. Stir constantly, that the meal may not
lump. When perfectly smooth, drop in large spoon-
fuls on a cold buttered baking-sheet and bake in a
brisk oven. The pones should be browned on top.
BOSTON BROWN BREAD
Yellow corn meal, I cup.
White flour, ft cup.
Salt, i teaspoonful.
Eggs, 4.
Graham flour, i cup.
New Orleans molasses (good), 4 CU P-
Milk, about 3 cups.
1
202 VEGETARIAN COOK BOOK
Mix meal, flour, molasses, and milk; separate eggs
and mix yolks with other ingredients. Beat whites
very stiff and fold into mixture, which should not
be thick. Put this in the tin dish immediately and
steam for three or four hours.
PUDDINGS
LEMON-APPLE
Tart apples, 6
Sugar, i cup.
Lemon, I.
Pare the apples and remove the core, being care-
ful not to break the apple. Put into a granite or
enameled baking-pan of suitable size. Fill the hole
made by removing the cores, with the sugar;
moisten the sugar with the lemon juice 'and sprinkle
a little of the grated rind on each apple. Pour suffi-
cient water into the pan to half cover the apples.
Cover and bake until clear.
FARINA MOLD
Milk, i quart.
Sugar, YZ cup.
Farina, J cup.
Salt.
Put the milk into double boiler; when scalding
hot, set the inner boiler on range until the milk
boils; then stir in the farina, sugar, and salt. Let
boil till the farina is set, then set back in outer
boiler and cook one hour. Turn into molds pre-
viously oiled or dipped into cold water. May be
served with cream sweetened and flavored, or with
fruit juice.
(205)
206 VEGETARIAN COOK BOOK
BROWN BETTY
Chopped apples, 2. cups.
Bread crumbs, I cup.
Butter, Y-2 cup.
Chopped raisins, i cup.
Raisin or prune juice, I cup.
Fill a pudding dish with alternate layers of the
fruit, crumbs, and butter, fruit first, finishing bread
crumbs on top. Pour over the fruit juice. Set the
dish in a pan of hot water; cover and bake in a mod-
erate oven for nearly an hour; then remove the cover
and brown lightly. Serve with sweetened cream or
lemon sauce.
STRAWBERRY SHORT CAKE
Cream, I cup.
Flour to make a medium soft dough.
Salt.
Yeast, i tablespoonful.
Warm the cream to about seventy degrees, add
the salt, yeast, and about two cups of the flour.
Mix thoroughly, cover, and set in a warm place to
rise. When well risen and lively, add the rest of
the flour, and leave until perfectly smooth. Roll
out about half an inch thick. Put in greased pans,
brush the top with melted butter, let rise until about
double its original size, and bake. Split, and fill
with whole or crushed berries, sprinkled with sugar.
PUDDINGS 207
STRAWBERRY GRANOSE
Put a layer of granose in a deep pan of sufficient
size; cover with a layer of crushed berries and
sugar; repeat till the pan is full. Press lightly.
Serve with cream.
FLOATING ISLAND
Milk, i quart.
Sugar, y^ cup.
Eggs, 5.
Jelly, 2. tablespoonfuls.
Flavor to suit.
Make a custard with the milk, the yolks of the
eggs, the whites of two, and the sugar. Whip the
remaining three whites to a stiff froth with a little
sugar and flavoring, same as custard. Pour the
custard into individual glass dishes, drop spoonfuls
of the whites on the custard so as to form islands,
or it may be put on with a pastry tube or paper fun-
nel. Drop a little bright jelly in the center of each
island.
CORN STARCH BLANC MANGE
Milk, i quart.
Corn starch, 4 heaped tablespoonfuls.
Eggs, whites, 3.
Sugar, y 2 cup.
Lemon flavoring.
Put half the milk in a double boiler and set over
the fire. When scalding hot, add the remaining
milk in which has been dissolved the sugar and
208 VEGETARIAN COOK BOOK
corn starch. Stir till it is thick and there are no
lumps. Flavor with lemon, take from the range,
and add the stiffly beaten whites. Pour into molds
and set in a cool place to get firm.
A pleasing effect may be obtained by dividing the
mixture^ after it is cooked, and coloring one-half
pink, then filling the mold one-third of one, and fill-
ing up with the other. When turned from the mold
they will look like small, white pyramids capped
with pink, or pink with white. A custard to be
served with this blanc mange is made of two cups
of milk, the yolks of three eggs, and half a cup of
sugar. ^Flavor same as blanc mange.
GRANOSE MOLD
Boiling milk, 2. cups.
Granose flakes, 3 cups.
Sugar, 2. tablespoonfuls.
Beaten eggs, 6.
Stir the granose flakes into the boiling milk; then
add the beaten eggs and sugar. Let boil two min-
utes, and pour into molds. Serve with vanilla
sauce.
PINEAPPLE TAPIOCA
Bear! tapioca, I cup.
Pineapple, ripe, I.
Water, i quart.
Sugar, i cup.
Wash the tapioca, and put to cook with the water
and sugar in a double boiler; cook until cleared.
PUDDINGS 209
Pare the pineapple, remove the core, and slice very
thin. Put a layer of the pineapple in a deep pan;
pour over some of the tapioca, then another layer of
pineapple, and so on till all the pineapple and tapi-
oca are used. Serve cold.
BANANA TAPIOCA
Same as pineapple tapioca, but use bananas in-
stead of pineapples. Milk may be substituted for
water, and two eggs used if desired.
The tapioca may be flavored and colored if "de-
sired.
DATES STUFFED WITH MALTED NUTS
Wash, dry, and pit the desired quantity of dates,
being careful not to break more than are necessary.
Fill the cavity made by removing the pit with malted
nuts, and press together. Make an icing of the
white of an egg, eight or nine tablespoonfuls of
powdered sugar, a few drops of lemon juice, and one
teaspoonful of corn starch. Dip the dates in this,
using a sharp toothpick with which to hanidle them,
and place on an oiled paper or plate to dry. Or the
icing may be made with less sugar, and after they
are dipped, roll them in powdered or Victor sugar.
SAGO FRUIT
Sago, i cup.
Sugar, y 2 cup. -
Oranges, 2.
14
210 VEGETARIAN COOK BOOK
Wash the sago through three waters, and simmer
in a quart of water with the sugar until transparent
and thoroughly done. Peel and slice the oranges,
remove the pips, and add to the sago. Cook a few
minutes longer, then turn into six or eight individ-
ual glass sauce dishes, and put away to cool. Gar-
nish with a little bright colored jelly or jam.
RICE PATTIES
Rice, cooked, 2. cups.
Butter, \y 2 tablespoonfuls.
Egg whites, well-beaten, 2
Sugar, i tablespoonful.
Nutmeg.
Mix, and stir over the fire till well blended; when
cold, form into patties, roll in beaten white of egg,
and then in bread crumbs moistened with melted
butter. Bake. Serve hot with sweetened cream,
flavored with nutmeg.
LEMON OMELET
Corn starch, I dessertspoonful.
Cream, J/ cup.
Eggs, 4.
Butter.
Powdered sugar.
Flour, i teaspoonful.
Salt.
Boiling milk, i cup.
Lemon honey.
Mix the corn starch, flour, cream and salt. Beat
till smooth; add the beaten yolks of the eggs and
PUDDINGS
the boiling milk. Stir in the whites of the eggs,
beaten to a stiff froth. Butter four pudding plates,
pour in the mixture, and bake in a quick oven ten
minutes. Spread lemon honey on half, fold over,
and sprinkle powdered sugar on top. Serve hot.
LEMON HONEY
White sugar, i cup.
Egg yolks, 3.
Butter, i tablespoonful.
Lemon, grated rind and juice of I.
Egg white, i.
Put the juice, sugar, and butter in a double boiler
over the fire; while it is melting, beat the eggs and
add to them the grated rind of the lemon. Aldd
this to the sugar and butter, cooking and stirring
till it is thick and clear like honey.
STRAWBERRY SOUFFLE
Fruit.
Fresh strawberries, 3 quarts.
Powdered sugar, iy 2 cups.
Custard.
Egg yolks, 4.
Cream or milk, ^ pint-
Sugar.
Meringue.
Egg whites, 4.
Put two and a half quarts of the strawberries and
the powdered sugar into a saucepan. Put in oven
and let it simmer till sugar is melted. Beat the
yolks of the eggs in the cream or milk, and
VEGETARIAN COOK BOOK
sweeten to taste. Set in double boiler over the fire,
and stir till thick. Arrange the berries without the
juice in glass dishes, so that they will form a sort of
wall. Fill the center with custard and meringue the
top with the whites. Use the remaining two cups
of berries to decorate the meringue with half or
whole berries. Serve hot or cold.
PLAIN CUSTARD
Sugar, 24 cup-
Eggs, 6.
Milk, i quart.
Salt.
Beat the eggs till light, and stir in the milk, sugar,
and salt. Bake in a pudding-pan; set in a pan of
hot water. Bake until the center of custard is set.
CARAMEL CUSTARD
Milk, 3 cups.
Butter, i t.ablespoonful.
Water, ^ cup.
Sugar, i cup.
Eggs, 6.
Vanilla, j teaspoonful.
Put the butter into a saucepan and set on the
range. When melted, stir in the sugar, and let cook
until of a dark brown color, stirring frequently to
prevent burning. Now add the water, which should
be hot, and stir until the caramel (the browned
sugar) is dissolved. Beat up the eggs and mix with
the milk; add this to the caramel and flavor with
PUDDINGS 213
the vanilla. Pour into custard cups, set into a shal-
low pan of water, and bake till the custard is set
in the middle.
TAPIOCA CUSTARD (RICH)
Tapioca, ^ cup.
Sugar, % cup.
Salt, l /4 teaspoonful.
Milk, i quart.
Eggs, 4.
Flavor to suit.
Wash the tapioca and put to cook with the milk
in a double boiler; stir occasionally, and cook till
clear. Beat the eggs till light; beat in the sugar,
and add to the tapioca. Let cook a minute and
remove from the range. Stir in the flavoring, and
turn into a pan of suitable size. Serve cold. If
desired, the whites of two of the eggs may be used
as a meringue, which should be flavored the same
as the custard.
RICE PUDDING
Rice, 4 tabiespoonfuls.
Sugar, 2 tabiespoonfuls.
Seedless raisins, y 2 cup.
Milk, 4 cups.
Grated nutmeg, *4 teaspoonful.
Salt, l /2 teaspoonful.
Put all together and bake about two hours. Stir
with a fork three or four times during first hour to
prevent sticking. Should it get too dry, add a little
more milk.
214 VEGETARIAN COOK BOOK
CREAM RICE PUDDING
Washed rice, J^ cup.
Cream, or milk, 3 cups.
Eggs, 4.
Cook the rice in the cream or milk; when nearly
done, remove from the range, and stir in the yolks
of the eggs. Pour into a pan, and set in another
containing water, and bake fifteen or twenty min-
utes, or till the eggs are cooked. Make a meringue
of the whites.
SANITAS CHOCOLATE PUDDING
Bread crumbs, 2. cups.
Eggs, 3.
Sanitas chocolate, *4 pound.
Hot milk, 2. cups.
Sugar, y^ cup.
Soak bread crumbs in hot milk, add eggs, sugar,
and chocolate. Beat the eggs and mix all the in-
gredients thoroughly. Put into a buttered can, and
steam two hours.
See note under "Beverages, Sanitas Chocolate.'*
APPLE NUT PUDDING
Apple pulp, 2. cups.
Nuttolene, y-2 pound.
Eggs, 4,
Sugar, 34 cup.
Bread crumbs, i^ pounds.
Cinnamon or nutmeg, i teaspoonful.
PUDDINGS 215
Grate sufficient tart apples to make two cups;
then add the sugar, cinnamon or nutmeg, bread
crumbs, nuttolene, which has been put through a
vegetable grinder, and the beaten yolks of the eggs.
Beat well and add the stiffly-beaten whites, put into
an oiled pudding-pan set in a pan of boiling water,
and bake. Serve with sweetened cream or flavored
sauce.
PRUNE TAPIOCA PUDDING
Tapioca, ^ cup.
Cold water, -2]/2 cups.
Lemon juice, i tablespoonful.
Prunes, I cup.
Salt, y 2 teaspoonful.
Sugar, y-2. cup.
Put the prunes into enough water to cover them,
and let simmer gently till they absorb all the water.
Turn onto a plate to cool and remove stones.
When tapioca has cooked until clear, put all the sea-
soning into it, and put a layer into a pudding dish,
then a layer of prunes, and so on, having the top
layer tapioca. Bake in moderate oven one hour;
then allow to partially cool, and serve with cream.
PRUNE PUDDING
Prune pulp, I cup.
Prune meats,, chopped fine, *4 CU P-
Egg whites, well beaten, 4.
Sugar, YI cup.
216 VEGETARIAN COOK BOOK
Stir the beaten whites of the eggs with the prune
pulp, and add the chopped prune meats and sugar.
Bake till lightly browned, and serve with cream.
BREAD PUDDING
Milk, T quart.
Sugar, y-2 cup.
Stale bread, iy 2 cups.
Eggs, 3.
Flavor to suit.
Soak the bread in the milk; beat the yolks and
one of the whites of the eggs with the sugar, and
flavor. Mix and put into a pudding dish. Set into
a pan of hot water and bake until the custard is
set. Meringue with the whites.
If desired, the top of the pudding may first be
marked with jelly, marmalade, or fresh fruit of some
kind, and the meringue put over all.
PRESSED FRUIT PUDDING
Bread, 8 slices.
Stewed huckleberries, I quart.
Sugar, y 2 cup.
Trim the bread, cutting off all crusts, put four
slices in the bottom of a pudding-pan, cover with
half the berries, which should have the juice strained
off, sprinkle over part of the sugar, then the rest
of the bread and the remainder of the berries and
sugar. Pour over all the juice that has been
drained; there should be enough to moisten the
bread thoroughly. If served the same day, put an-
PUDDINGS 217
other pan on top of the pudding, with a weight in
it, to press the pudding. It is not necessary to
press the pudding if not used the same day it is
made. Serve with sweetened cream or sweet sauce.
SNOW PUDDING
Milk, i quart.
Salt, YZ teaspoonful.
Eggs, whites, 5.
Sugar, YI cup.
Corn starch, ^ cup.
Vaniila to suit.
Set milk, sugar, and salt in double boiler over the
fire; when scalding hot, add the corn starch mixed
smooth in a little cold milk. When the starch is
cooked, remove from the fire, and beat well. When
cold, stir in carefully the stifBy-beaten whites and
flavor with vanilla. Serve with vanilla sauce.
APPLE PUDDING (BAKED)
Butter, 2 tablespoonfuls.
Eggs, 4.
Green tart apples, grated, 6.
Sugar, l / 2 cup.
Lemon, I.
Stir the butter and sugar to a cream; stir into this
the well-beaten yolks of the eggs, the juice and
grated rind of the lemon, and the grated apples.
Stir in the beaten whites of the eggs, flavor with
cinnamon or nutmeg, and bake. Serve cold with
cream.
218 VEGETARIAN COOK BOOK
PLUM PUDDING
Eggs, 4.
Cream, I cup.
Flour, i4 cups.
Raisins, seeded, chopped, ^ pound.
Dried cherries, % pound.
Candied orange peel, 2 ounces.
Sugar, i cup.
Bread crumbs I cnp.
Butter, y pound.
Currants % pound.
Candied citron, 2. ounces.
Beat the eggs, add the cream, bread crumbs, flour,
and butter. Beat well together, and mix in the
sugar and fruit. Mix well, pour into a buttered pan,
cover, and steam about two hours.
CABINET PUDDING
Candied citron, J^ cup.
Seedless raisins, J/ cup.
Currants, y* cup.
Cinnamon.
Nutmeg.
Stale sponge cake, I quart.
Milk, 2. cups.
Eggs, 2.
Butter, melted, i tablespoonful.
Salt.
Butter a pudding mold that will hold at least two
quarts. Have the citron and raisins chopped fine,
the currants well washed, and the cake cut into
strips about an inch and a half wide and half an inch
thick; sprinkle some of the fruit on the bottom of
PUDDINGS 219
the mold, then slices of the cake; sprinkle on a little
cinnamon and nutmeg, then more fruit, then cake,
and so on till the ingredients are all used. Pour
over this a custard made of the milk, eggs, and
melted butter. Pour this over the cake without
cooking, and let soak one-half hour, then set into
a pan of water, cover, and bake until the custard is
set. Serve with a tart sauce.
CREAM SAGO PUDDING
Sago, YZ cup.
Sugar, i cup.
Milk or cream, I quart.
Eggs, 2.
Lemon flavoring.
Wash the sago, and with the milk put into a
double boiler, and cook until clear. Beat the eggs
very light, and add the sugar and flavor. Remove
the sago from the range, and allow to cool a little,
then pour in the eggs and sugar, beating all the
time. Put in a pudding-pan, set in a pan of water,
cover, and bake until the custard is set.
STEAMED FRUIT PUDDING
Tart apple pulp, 2 cups.
Sugar, i cup.
Eggs, 6.
Grape juice, 2.^/2 cups.
Salt, y-2 teaspoonful.
Toasted bread crumbs, 4 cups.
Seedless raisins, i cup.
Lemon rind, grated, i.
Vanilla, i tablespoonful.
220 VEGETARIAN COOK BOOK
Mix all well together except the whites of the
eggs, which should be beaten stiff and added last.
Turn into a buttered mold, and steam or boil for
three hours. Serve with sweetened cream, flavored
with nutmeg.
SPONGE PUDDING
Milk, 2. cups.
Flour, 3/2 cup.
Sugar, YJ, cup.
Eggs, 4.
Put milk into a double boiler. Mix the sugar
and flour with a little cold milk; pour this into the
scalding milk, and stir till it thickens^ then stir it
into the well-beaten yolks of the eggs; then add the
whites beaten stiff. Pour the mixture into buttered
cups or into a pudding dish. Put the cup or dish
into a pan of boiling water, place in the oven, and
bake twenty minutes. About five minutes before it
is done, remove from the pan of water, and finish
baking on the grate. Serve in the cups in which it
is baked or on hot plates if baked in a pudding dish.
This should not be allowed to stand, but be served
immediately.
FIG PUDDING
Butter, 2. tablespoonfuls.
Corn starch, y 2 cup.
Flour, 3/2 cup.
Fig marmalade, i 1 /^. cups.
Cream, 13/2 cups.
Sugar, i cup.
Eggs, 4.
PUDDINGS 221
Mix the butter with the corn starch and flour;
mix the fig marmalade and the cream; stir in the
butter, corn starch, and flour mixture, together with
the sugar and the yolks of eggs. Mix well and
fold in quickly the well-beaten whites. Pour into a
buttered pudding-pan and steam one and one-half
hours.
DATE PUDDING
Make same as fig pudding, using date marmalade.
ADELAIDE PUDDING
Eggs, 6.
Water, 2. cups.
Lemon extract, I teaspoonful.
Salt, i teaspoonful.
Corn starch, I cup.
Sugar, i*4 cups.
Lemon, grated rind and juice, i.
Flour, \y 2 cups.
Over the beaten yolks pour a syrup made by boil-
ing the sugar in the water. Add lemon rind and
juice, lemon extract, and salt. Beat up well, and
mix in slowly the flour and corn starch. Fold in the
beaten whites of the eggs, pour into a greased pud-
ding dish, and steam one and one-half hours.
CEREAL PUDDING
Milk, 4 cups.
Eggs, 4.
Sugar, y-2 cup.
Cream of maize, or cerealine, 2. cups.
Lemon, grated rind and juice, I.
222 VEGETARIAN COOK BOOK
Heat milk to boiling and stir in cream of maize
or cerealine. Set in double boiler and cook half an
hour. Remove from range and stir in the yolks and
sugar. Flavor with grated rind and juice of lemon.
Pour in a shallow pan, and set within another con-
taining water, and bake till the custard sets. Mer-
ingue with the whites.
PIES
PASTRY DOUGH FOR PIES
Flour, i pint.
Butter, 3 tablespoonfuls, rounding full,
or, Olive oil, ^ cup.
Salt, i teaspoonful.
Cold water, 6 tablespoonfuls.
Chop the butter in the flour, add the water and
salt, and without mixing turn upon the board. Roll
out and double over three times. Then roll
out again and double. Continue this till the crust
is smooth; then roll out very thin and roll as for jelly
cake. Cut into two pieces, stand each piece on end,
and roll out one for the top and the other for the
bottom crust.
PUMPKIN FOR PIES
Wash the pumpkin, but do not peel; remove the
seeds, cut up, cook and put through a colander.
The pumpkin is much sweeter cooked this way than
when the peel is removed before cooking.
PUMPKIN PIES
Mashed pumpkin, i cup.
Molasses, y^ cup.
Sugar, y^ cup.
Salt, i teaspoonful.
Flour, i tablespoonful.
Eggs, 2.
Cinnamon, i teaspoonful.
Milk, i cup.
Mix all together thoroughly, adding the milk last.
15 (225)
226 VEGETARIAN COOK BOOK
PUMPKIN PIES WITHOUT EGGS
Mashed pumpkin, I cup.
Flour, i tablespoonful.
Sugar, y 2 cup.
Nutmeg, a dash.
Mix together, and when smooth, add
Sweet cream, I cup.
SANITAS CHOCOLATE CUSTARD PIE NO. i
Milk, i quart.
Sugar, i cup.
Eggs, 6.
Chocolate, 54 pound.
Water, 2 cups.
Vanilla, 2 teaspoonfuls.
Save the whites of three of the eggs for meringue;
beat together the remainder of the eggs, sugar, and
vanilla; dissolve the chocolate in the water and boil
for three minutes. When nearly cold, add to the
eggs and sugar. Put in pan lined with good pastry
and bake; makes two large or three small pies.
SANITAS CHOCOLATE CUSTARD PIE NO. 2
Make an ordinary custard pie, flavor with vanilla;
put the grated chocolate into a basin on the side
of the range, where it will melt, but not burn.
When melted, beat into it one egg and sugar to
suit the taste. Spread on top of the pie.
PIES 227
HYGIENIC MINCE MEAT
(For Six Pies)
Chopped apples, medium size, 14.
Chopped walnuts, I cup.
Chopped blanched almonds, y^ cup.
Chopped figs, y 2 cup.
Chopped citron, y$ cup.
Seeded raisins, i cup.
Seedless raisins or currants, I cup.
Caramel-cereal coffee, i cup.
Fruit juice or jelly, i cup.
Lemons, juice of, 4.
Salt, i tablespoonful.
Sugar and spice to taste.
MINCE PIE
Minced apples, 4 cups.
Prune juice, I cup.
Sugar, i cup.
Molasses, i cup.
Butter, 2. tablespoonfuls.
Minced protose, 3 cups.
Seedless raisins, 2. cups.
Lemon, grated rind and juice, I.
Stew all together until thick enough for filling.
Flavor with
Salt, i teaspoonful.
Cinnamon.
Nutmeg.
228 VEGETARIAN COOK BOOK
BAKER'S CUSTARD PIE
Sugar, 3 tablespoonfuls.
Eggs, 3.
Vanilla, I teaspoonful.
Salt to taste.
Flour, i tablespoonful.
Milk, 2 cups.
Grated nutmeg.
Beat the yolks of the eggs to a cream, stir the
flour thoroughly into the sugar, and add to the eggs.
Then put in the vanilla, nutmeg, and salt; then add
well-beaten whites. Mix well and add by degrees
the milk that has been scalded and cooled (but not
boiled), and turn all into a deep pie-pan, lined with
rich paste. Bake from twenty-five to thirty minutes.
LEMON PIE (SUPERIOR)
Lemons, 3.
Water, 3 cups.
Corn starch, 2 tablespoonfuls.
Butter, i tablespoonful.
Sugar, 23/2 cups.
Eggs, 3.
Flour, 4 tablespoonfuls.
Put the water and butter into a double boiler and
set on the range. Mix the sugar, flour, and corn starch
together; grate in the lemon rind, add the juice and
beaten yolks of the eggs. When the water in the
boiler is scalding hot, stir in the mixture, and cook
PIES 229
till of the consistency of cold honey, stirring now
and then to ensure even cooking. Remove from the
fire; when cool, pour into deep pie tins, lined with
good pastry. When done, meringue with the whites
of the eggs.
COCOANUT PIE
Desiccated Cocoanut, y* cup.
Eggs, 2.
Butter, size of an egg.
Milk, i cup.
Sugar, i small cup.
Soak the cocoanut in the milk, add the beaten
egg, sugar, and butter melted. Line a pie-pan with
rich pastry, put in the filling, and bake. The white
of one of the eggs may be used as a meringue, if
desired.
WASHINGTON CREAM PIE
Crust:
Eggs, 6.
Vanilla, I teaspoonful.
Flour, i rounded cup.
Sugar, i cup.
Lemon juice, 2 teaspoonfuls.
Beat the yolks of the eggs till very thick; add the
sugar, vanilla, and lemon juice. Beat the whites
of the eggs very stiff, fold half the whites into the
230 VEGETARIAN COOK BOOK
yolk and sugar, then half the flour, then the re-
mainder of the whites and the rest of the flour.
Divide this batter into two pie-pans and bake.
When cold, split each cake and put in the filling.
Filling:
Milk, 2, cups.
Eggs, 2.
Flour, */2 cup.
Butter, 2 tablespoonfuls.
Sugar, i cup.
Vanilla, 1^2 teaspoonfuls.
Put three-fourths of the milk into a double boiler,
together with the milk, and set on the range. Beat
the eggs very light; add the sugar, flour, and the
remainder of the milk. Beat till perfectly smooth,
and when the milk in the boiler is scalding hot, stir
in the mixture. Beat till smooth, and cook thor-
oughly; when cool, add the vanilla. If made a day
or two before serving, and kept on ice, the quality
of these pies is greatly improved.
PRUNE PIE
Prune, marmalade, I pint.
Egg, i.
Lemon, i.
Sugar, y^ cup.
To the marmalade add the grated rind and juice
of the lemon, sugar, and beaten yolk of egg; put
into a pie-pan lined with good paste and bake till
PIES 231
the crust is done; remove from oven and meringue
with the white of the egg.
APPLE PIE
Line a pie-pan with rich paste, sprinkle over the
bottom a little flour and sugar. Fill with apples
cut in thin slices. The pan should be slightly
rounding full. Sprinkle a little flour and sugar, ac-
cording to the tartness of the fruit. Add two table-
spoonfuls of water, and a few small pieces of butter.
Moisten the edge of the paste and put on the upper
crust, press down the edges, trim, make several per-
forations in the top to allow the steam to escape,
brush the crust with a little milk, and bake about
forty-five minutes.
RHUBARB PIE
Pie paste.
Rhubarb, 4 cups.
Sugar, i large cup.
Nutmeg.
Salt. .
Flour.
Line a pie plate with paste rolled a little thicker
than a dollar. Strip the skin off the rhubarb and
cut the stalk into half-inch lengths. Fill the plate
an inch deep, and to a quart of rhubarb add a large
cup of sugar. Sprinkle a pinch of salt, and a grat-
ing of nutmeg on top, with a little flour. Cover
232 VEGETARIAN COOK BOOK
with a rich crust and bake in a quick oven until the
pie loosens from the dish.
BLUEBERRY PIE
Line a pie-pan with pie paste. Put in the berries
half an inch deep, and to one quart of berries put
a teacup of brown sugar; sift a teaspoonful of flour
over, a pinch of salt, and a little grated nutmeg.
Cover with the top crust, pressing down the edges
tightly. Trim and bake in a good oven forty-five
minutes. This pie is the typical berry pie.
CAKE
FROSTING
Egg white, beaten stiff, i.
Corn starch, I teaspoonful.
Powdered sugar, 9 tablespoonfuls.
Lemon or orange juice, i teaspoonful.
Mix and beat together.
SUNSHINE CAKE
Egg whites, 6.
Egg yolks, 3.
Sugar, granulated, i cup.
Flour, i scant cup.
Lemon juice, 2 teaspoonfuls.
Mix and bake as for Favorite Sponge Cake,
flavor with
Grated rind of lemon.
Juice of y-2 orange.
ORANGE CAKE
If boiled icing flavored with orange is used, the
result will be orange cake.
ANGEL CAKE
Flour, i cup sifted 5 times.
Lemon juice, 2 teaspoonfuls.
Powdered sugar, sifted, i cup.
Egg whites, n beaten to stiff froth.
Vanilla, 2 teaspoonfuls.
Stir the sugar into the whites very lightly and
carefully, adding the vanilla, after which add the
flour, stirring quickly and lightly. Pour into a
(235)
236 VEGETARIAN COOK BOOK
bright, clean cake dish, which should not be buttered
or lined. Bake at once in a moderate oven about
forty minutes. Test it with a broom splint. When
done, let it remain in the cake tin, turning it upside
down, with the sides resting on two saucers, so that
a current of air will pass over and under it.
SPONGE SHEET
Use and make the ingredients the same as for
Simple Sponge Cake, but bake in a sheet. Before
baking, sprinkle a generous quantity of the follow-
ing mixture on top:
Mix an equal quantity of granulated sugar and
chopped almonds and add a small pinch of ground
cinnamon. This produces a delicious crust. Bake
in a buttered and floured pan, and remove from the
pan as soon as done.
SIMPLE SPONGE CAKE
Eggs, 6.
Sifted granulated sugar, I cup.
Flour, i scant cup.
To the eggs add sugar, and beat with a wire egg
beater till the mixture is thick and light colored.
Then add the flour, folding it in gently. Drop by
the spoonful in an unbuttered pan, and bake in a
moderate oven. When done, invert the pan, letting
it rest on cups till the cake is cool, when it can
easily be taken out. Thus suspended from the bot-
tom of the pan, the cake is stretched by its own
weight, which makes it lighter and more elastic than
CAKE 237
if left to fall by its weight in cooling. The quantity
given will make a small loaf cake, or two layers.
FAVORITE SPONGE CAKE
Eggs, 6.
Granulated sugar, i cup.
Flour, i scant cup.
Lemon juice, 2 teaspoonfuls.
Sift the flour and sugar four or five times. Beat
the whites of the egg to a stiff froth, adding the
lemon juice. When half beaten, fold in carefully in
regular order the sugar, well-beaten yolks of eggs,
and the flour. Bake in a moderate oven.
NUT SPONGE CAKE
Eggs, 7.
Water, ^ CU P-
Lemon extract, y$ teaspoonful.
Ground English walnut, ^ CU P-
Sugar, ij4 cups.
Vanilla, i teaspoonful.
Flour, i rounded cup.
Beat the yolks of the eggs, till thick; boil sugar
in water till it spins a thread. Pour this into the
yolks, beating all the time till cool. Add the vanilla
and lemon extract; mix flour with walnuts; mix all
together, and lastly stir in the stifHy-beaten whites.
Bake in tins lined with greased paper.
MARGUERITES
Egg white, i, partly beaten.
Sugar, 2 tablespoonfuls.
Chopped walnuts, y 2 cup.
238 VEGETARIAN COOK BOOK
Stir together and spread on crackers, one inch
wide by three or. four inches long. Bake a light
brown.
SPONGE JELLY CAKE
Eggs, 5-
Lemons, I.
Sugar, i cup.
Flour, i cup.
Beat the yolks till very thick, add sugar gradually,
then the grated rind and two tablespoonfuls of
lemon juice. Fold in one-half of the whites of the
e ggs, beaten very stiff, then one-half of the flour,
the other half of the whites, lastly the remainder
of the flour. Bake in a large dripping-pan fifteen
minutes. Turn onto a cloth, trim the edges, spread
the jelly, and roll up. Wrap in the cloth and set
aside to cool.
ALMOND MACAROONS
Egg whites, 5.
Rind of i lemon.
Almond meal, i scant cup.
Sugar, 2 cups.
^lour, i cup.
Beat eggs stiff, add sugar, and beat very stiff; add
lemon rind grated; mix and add flour and almond
meal. Drop on oiled pans in pieces the size of a
walnut, allowing plenty of room between each.
Smooth with a knife dipped in water. Bake a light
brown.
NUT BUTTER
NUT BUTTER
Nut butter can be easily made in the home, but
nearly all the prepared nut foods on sale require ex-
pensive machinery and a steam plant to produce,
hence can not be made in the home.
Peanuts and almonds are the nuts most suitable
for making nut butter. The other varieties are dif-
ficult to blanch and do not make good butter. The
best variety of peanuts for making nut butter is the
Spanish shelled. They are the most easily blanched.
Removing the skins from the nuts after they are
shelled is called blanching. Peanuts can not be
blanched unless they have been thoroughly heated.
To properly cook peanuts is the essential thing
to produce a healthful, palatable nut butter. This
can be accomplished if care is exercised. There are
three ways of cooking them : namely, baking or roast-
ing, boiling, and steaming. The baking process is the
easiest way, but care should be used not to scorch
them. Scorched or burnt peanuts are unfit to use
in any form.
PROCESS NO. i
Put a layer of peanuts about one-half inch deep
in a dripping-pan and place on perforated shelf in
a moderate oven. Allow them to bake slowly for
about one hour. Cook them until they are a light
brown or straw color. Shake the pan or stir the
peanuts every few minutes. When the kernels be-
16 (241)
VEGETARIAN COOK BOOK
gin to crack and pop they brown very quickly and
should be watched closely.
A splendid way to cook them is to fill a tight-
covered dish about two-thirds full, place in the oven,
and shake occasionally. When cooked this way,
they are not so liable to burn, and they retain their
flavor better. When they have cooked sufficiently,
spread out at once. When they have become quite
cool, blanch as follows : This can be done by rubbing
them in the hands, or what is better, a coarse bag, or
take a piece of cloth and fold the ends together, form-
ing a bag. Another good device is a screen made of
coarse wire. Rub them until the skins are loose.
The chaff can be removed by using a fan or by
pouring them from one dish to another where the
wind is blowing. Look them over carefully, remov-
ing defective nuts and foreign substances.
The next step is to grind them. The most practi-
cal family mill we know of for grinding nuts, etc.,
is the Quaker City Mill (see cut and description of
same in this book).
Always grind freshly cooked nuts, as they do not
make good butter when left a day or two after being
cooked.
PROCESS NO. 2
Thoroughly heat the nuts in an oven, but do not
let them brown. Allow them to cool, then blanch
as described in process No. I. Boil them from three
to four hours, until they are tender. Drain, spread
NUT BUTTER 243
out on tins, and thoroughly dry them; then grind
them through the mill.
PROCESS NO. 3
Heat and blanch the same as for No. 2.. Grind
them through a meat chopper or the nut butter mill
loosely adjusted. Then cook them in a steam cooker
about four hours. When tender, drain, spread on
tins, and thoroughly dry them. Then run them
through the mill tightly adjusted.
SALTED NUT BUTTER
Prepare nuts as described in process No. I.
Sprinkle salt on the kernels when grinding. It is
much more preferable to grind the salt in with the
nuts than to mix it in the butter.
ALMOND BUTTER
Almond butter is more diffcult to make than pea-
nut butter, on account of the difficulty in removing
the skins. Dry heat does not loosen the skins as it
does the peanut. To blanch almonds, soak them in
boiling water from two to five minutes; then the
skins become loose and can be pinched off by press-
ing on the nut with the thumb and finger; the skins
will crack and the kernel pop out. Dry them in a
slow oven until they become thoroughly dry and
crisp, taking care not to burn them. Then grind
them through a loosely adjusted mill. Place on
244 VEGETARIAN COOK BOOK
tins or on a cloth stretched over the stove until per-
fectly dry. Then grind then in the nut butter mill
tightly adjusted.
This makes excellent butter if the almonds are
first-class and _sweet.
BRAZIL NUT BUTTER
Remove the brown, woody skins with a sharp
knife and put the nuts through the mill. They may
have to be broken up before they can be ground. This
butter is very good, but somewhat expensive. It is
cheaper to buy the nuts already shelled.
PEANUT MEAL
Heat the peanuts sufficiently to remove the skins,
but do not brown them. Blanch and look over.
Boil or steam them until tender, taking care to have
them quite dry when done. Drain off all the water
possible and put them through a colander. Put on
tins suspended over the stove, or in a slow oven,
with the door open, taking care not to brown them.
When prefectly dry and hard, grind through the
mill loosely adjusted. If it is not fine enough,
spread out to dry some more, pass through the mill
again more tightly adjusted, but if the mill is too
tight, it will grind it into butter. A good plan is
to rub it through a flour sieve.
NUT BUTTER 245
NUT BUTTER FOR THE TABLE
Put one-half the amount of butter required for
the meal into a bowl and dilute with an equal quan-
tity of water, adding a little of the water at a time,
beating it thoroughly with a fork until it is smooth
and light. Enough water should be used to make it
the proper consistency to spread nicely. An egg
beater or wire potato masher is an excellent utensil
for mixing. A little salt can be added if desired.
Nut butter when mixed -with water does not keep but
a few hours.
PEANUT CREAM
Cook the peanuts until they just begin to turn
brown. Then make into butter, ground as fine as
possible. Emulsify with water until it is the con-
sistency of milk. Then put in double boiler and
cook until it has become as thick as ordinary cream.
A little salt can be added if desired Serve it hot
or cold as preferred. It can be made into milk by
adding a little water.
VEGETARIAN DIRECTORY
VEGETARIAN RESTAURANTS AND CAFES
VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal.
VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal.
VEGETARIAN RESTAURANT, 317 West Third Street, Los An-
geles, Cal.
GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash.
VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W.
VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich.
VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, la.
HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Ave-
nue, Chicago, 111.
VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lin-
coln, Neb.
VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K.,
Denmark.
VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo.
VEGETARIAN CAFE, 322^ North Tejon Street, Colorado
Springs, Colo.
THE HYGEIA, Washington Avenue, Battle Creek, Mich.
HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa.
VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane,
Wash.
HYGIENIC RESTAURANT, Sheridan, Wyo.
HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis.
HYGIENIC CAFE, 426 State Street, Madison, Wis.
PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo.
NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich.
VEGETARIAN RESTAURANT, Corner Church and Vine Street,
Nashville, Tenn.
VEGETARIAN RESTAURANT, 105 East Third Street, James-
town, N. Y.
THE LAUREL, u West Eighteenth Street, New York City.
HEALTH RESTAURANT, 391 Sixth Avenue, New York City.
HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washing-
ton, D. C.
RESTAURANT, 307 Madison Street, Fairmont, W. Va.
THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City,
Utah.
(249)
DIRECTORY OF SANITARIUMS
BATTLE CREEK SANITARIUM, Battle Creek, Mich.
CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, 111.
PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSO-
CIATION, Room 203, Parrott Building, 825 Market Street,
San Francisco, Cal.
ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal.
SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street,
San Francisco, Cal.
SACRAMENTO TREATMENT ROOMS, 719^2 K Street, Sacramento,
Cal.
EUREKA BRANCH SANITARIUM, Corner Third and J Streets,
Eureka, Cal.
SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street,
San Francisco, Cal.
PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore.
VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Van-
couver, B. C.
VICTORIA TREATMENT ROOMS, Viqtoria, B. C.
PASADENA SANITARIUM, 317 West Third Street, Los Angeles,
Cal.
ARIZONA SANITARIUM, Phoenix, Ariz.
SPOKANE SANITARIUM, Spokane, Wash.
COLLEGE PLACE TREATMENT ROOMS, College Place, Wash.
SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal.
TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash.
SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash.
WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash.
COLORADO SANITARIUM, Boulder, Colo.
IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, la.
(250)
DIRECTORY OF SANITARIUMS 251
NEBRASKA SANITARIUM, College View, Neb.
NEW ENGLAND SANITARIUM, Melrose, Mass.
SOUTHERN SANITARIUM, Graysville, Tenn.
KEENE SANITARIUM, Keene, Tex.
PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philaddk-
phia, Pa.
MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis.
DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich.
JACKSON SANITARIUM, 106 First Street, Jackson, Mich.
BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y.
THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, III.
PEORIA SANITARIUM, 203 Third Avenue, Peoria, 111.
LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark.
NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn.
PIEDMONT VALLEY SANITARIUM, Hildebran, N. C.
ST. Louis SANITARIUM, Fifty-fifth Street and Cabanne Are-
nue, St. Louis, Mo.
KNOWLTON SANITARIUM, Knowlton, Quebec.
NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St.
Johns, Newfoundland.
CATERHAM SANITARIUM, Caterham, Surrey, England.
LEICESTER SANITARIUM, 80 Regent Street, Leicester, England.
BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland.
FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Ber.
Magdebure, Germany.
INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland.
NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Chris-
tiania, Norway.
SKODSBORG SANATORIUM, Skodsborg, Denmark.
FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark.
OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden.
CAPE SANITARIUM, Plumstead, Cape Colony, South Africa.
SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia.
AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia.
252 VEGETARIAN COOK BOOK
CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New
Zealand.
SAMOA SANITARIUM, Apia, Samoa.
GUADALAJARA SANITARIUM, Guadalajara, Mexico.
CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India.
JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe,
Japan.
WASHINGTON SANITARIUM, 222 North Capitol Street, Wash-
ington, D. C.
DIRECTORY OF SANITARIUM FOOD
FACTORIES
BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek,
Mich.
SANITARIUM FOOD COMPANY, Sanitarium, Cal.
PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt.
Tabor, Ore.
COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo.
SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney,
N. S. W., Australia.
UNION COLLEGE BAKERY, College View, Neb.
INDEX
BAKERY AND BREAKFAST DISHES
Baked Corn Pie 198
Boston Brown Bread 201
Corn Gems 196
Corn Bread 199, 200
Gems , 196, 197
Granose Puffs 197
Griddle Cakes 198
Georgia Pones 201
Hoe Cake 199
Popovers 198
Vegetarian Hot Cakes 197
BEVERAGES
Apollinaris Lemonade 176
Caramel-Cereal 173
Chocolate 173
Fruit Nectar 173
Fruit Cups 175
Lemonade . .... 175
Mint Julep 174
Orangeade 176
Pineapple Lemonade 4 . . 176
Strawberry Sherbet 174
CAKE
Angel 235
Almond Macaroons 238
Frosting 235
Marguerites 237
Orange 235
Sunshine 235
Sponge Sheet 236
(253)
254 VEGETARIAN COOK BOOK
CAK E Continued
Sponge, Simple 236
Sponge, Favorite . 237
Sponge, Nut 237
Sponge, Jelly 238
CMREALS
Cracked Wheat 180
Corn Meal Mush 183
Farina 181
Graham Porridge 183
Graham Porridge with Dates 184
Gluten Granola Mush 184
Oatmeal 180
Pearl Wheat 181
Pearl Barley 181
Rolled Oats 180
Rice 182
Rice, with Raisins 183
Rice, Browned 183
EGGS
A la Mode 166
Baked in Tomato Cases 168
Curdled 166
Cream Shirred . 167
Floated 167
Jellied 167
Mumbled 168
Omelet Souffle 163
Omelet, Plain 164
Omelet, Protose 164
Omelet, Gluten 165
Omelet, Rice 165
Omelet, Apple 165
Omelet, Granose 165
Omelet with Tomato 165
Omelet, Onion 166
IHDEX 255
EGGS Continued
Omelet, Green Pea 166
Omelet, Asparagus . , . . 166
Poached on Toast 169
Poached on Granose 170
Scrambled with Sugar Corn 169
Scrambled with Onions 169
Scrambled with Protose 169
Scrambled with Parsley 169
Shirred 167
ENTREES
Braized Protose and Cabbage 83
Braized Protose 85
Baked Protose with Macaroni 86
Bean Croquettes 99
Bean and Nut Loaf 100
Baked Potpie 101
<^~Baked Eggplant a la Creme 102
Boiled Macaroni (plain) 105
Baked Macaroni, with Egg Sauce 108
Baked Stuffed Tomatoes 114
-Cream Nut Loaf 74
Cereal Roast 75
Chicken Croquettes 77
Corn Fritters 96
Carrot Souffle 100
Creamed Macaroni 107
Dressing 69, 70
Dried Pea Croquettes 76
Egg Mixture for Croquettes, etc 78
Escalloped Protose 87
Eggplant with Protose 88
Egg Macaroni 108
Fillets of Vegetable Salmon - 67
Frijoles with Protose Mexicano 79
Fricassee of Protose with Potato 79
256 VEGETARIAN COOK BOOK
ENTREES Continued
Frizzled Protose in Eggs 87
Green Corn and Tomato 79
Golden Nut Chartreuse 91
Green Corn Chowder 98
Green Corn Nut Pie 103
Hamburger Loaf 73
Hashed Protose Croquettes 77
Imperial Nut Roast 74
Lentil Hash , 92
Lentil Fritters 92
Lentil Patties 93
Lentil Roast 94
Lentil Nut Roast 94
Mock White Fish . , 67
Mock Turkey with Dressing 69
Mock Veal Loaf 71
Mock Chicken Rissoles 80
Mock Chicken Pie 102
Macaroni a 1'Italienne 105
Macaroni and Cornlet .... 106
Macaroni with Tomato Sauce 106
Macaroni Cutlets 107
Macaroni in Cream 107
Macaroni with Apple 109
Macaroni and Cheese 109
Macaroni with Granola no
Macaroni Croquettes no
Macaroni Neapolitaine in
Macaroni (Spanish) , in
Macaroni with Tomato in
Nuttolene Roast 71
Nut and Granola Roast 73
Nut and Tomato Roast 76
Nut Fricassee 78
Nut and Vegetable Stew ... 81
Nut Lisbon Steak 85
INDEX 257
ENTREES Continued
Noodles 97
Nut and Vegetable Pie 104
New England Boiled Dinner 80
Okra Gumbo 101
Pea Croquettes 96
Protose Roast, Olive Sauce 68
Protose with Browned Potato 78
Protose Fricassee 82
Protose Steak Smothered in Onions 82
Protose Smothered with Tomatoes 83
Protose Pot Roast . . 83
Protose Steak with Potatoes 84
Protose Pilau 84
Protose Patties 84
Protose Cutlets 89, 85
Protose Hash 113
Protose and Tomato 86
Protose Jam bal ay a 88
Protose Chartreuse 90
Protose Steak 90
Protose Steak a la Tartare 90
Protose or Nuttolene Cutlets 91
Protose and Rice Chowder 97
Protose, Stewed (Spanish) 81
Rice, Spanish 96
Roast Duck 70
Roast of Protose 72
Ragout of Protose 89
Rice Mold 95
Rice and Banana Compote 95
Rice and Egg Scramble 96
-Squash Fritters 99
Scotch Pea Loaf 100
Scalloped Macaroni 112
Spaghetti in Tomato Sauce ... 113
Tomato Pie 105
17
258 VEGETARIAN COOK BOOK
ENTREES Continued
Vegetarian Roast 72
Vegetable Oyster 98
Vegetable Oyster Pie 103
Vermicelli Nut Pie 104
Vegetarian Hamburger Steak 113, 114
Vegetarian Sausage 114
Walnut Lentil Patties 93
Walnut Lentils 93
Walnut Loaf 75
Walnut Roast 75
HYGIENE OF COOKING
Boiling 9
Baking 12
Braizing 12
Broiling 12
Milk .... ii
Steaming n
Stewing n
NUT BUTTER
Almond : 243
Brazil , 244
For Table 245
Process of Making 241
Peanut Meal 244
Peanut Cream . . 245
Salted 243
PIES
Apple 231
Blueberry 232
Chocolate Custard . . , , 226
Cocoanut 229
Custard, Baker's , ... 228
Lemon 228
Mince 227
Pastry Dough for 225
STDMX 259
PIES Continued
Pumpkin 226, 225
Prune 230
Rhubarb 231
Washington Cream 229
PUDDINGS
Apple Nut 214
Apple (Baked) 217
Adelaide 221
Brown Betty 206
Banana Tapioca 209
Bread 216
Corn Starch Blanc Mange . . 207
Caramel Custard 212
Custard, Plain 212
Cream Rice 214
Cabinet 218
Cream Sago 219
Cereal , 221
Date 221, 209
Farina Mold 205
Floating Island 207
Fig . . 220
Granose Mold 208
Lemon Apple 205
Lemon Omelet 210
Lemon Honey 211
Pineapple Tapioca 208
Prune Tapioca 215
Prune 215
Pressed Fruit . 216
Plum . c 218
Rice fc 213, 210
Strawberry Short Cake 206
Strawberry Granose 207
Sago Fruit 209
260 VEGETARIAN COOK BOOK
PUDDINGS Continued
Strawberry Souffle .211
Sanitas Chocolate 214
Snow 217
Steamed Fruit ; 219
Sponge 220
Tapioca Custard 213
SALADS
Almond 17
Asparagus and Protose 26
Asparagus and Cauliflower . 27
Asparagus 28
Brazilian 18
Beet 25
Beet and Potato 27
Brussels Sprout ... 28
Cabbage 24
Carrot and Beet 25
Date and Celery 28
English * * . . 21
Fruit 19
Lima Bean 23
Lettuce . k . . 24
Macedoine 28
Normandy 18
Nesslerode 19
Nut and Fruit 22
Nut 22
Protose 20
Protose and Celery 20
Pea and Onion 21
Pea and Tomato 23
Salad la Blanche 24
Stuffed Beet 25
Tomato Mayonnaise 22
Turnip and Beet 26
INDEX 261
SALADS Continued
Vegetarian Chicken 17
Waldorf 19
_^JWater Lily 21
SALAD DRESSINGS
Boiled 32
Cream (Plain) 33
Cream 33
French . . 34
Golden 35
Green Mayonnaise 36
Lettuce .34
La Blanche 36
Mayonnaise 31
Nut or Olive Oil 35
Oil (Sour) 35
White 32
White Cream 34
SOUPS
--Artichoke 59
Barley and Nut 51
Bean and Tomato 46
Brown Bean 53
Bean Tapioca , ... 54
Bread Bisque 56
Croutons for 40
Corn and Tomato . , , 48
Cereal Consomme f 48
Celery and Tomato 59
Creole 61
Chocolate 62
Egg Balls for 40
gg Dumplings 41
Foundation of Cream 40
Family Favorite 57
Fruit 61, 64
262 VEGETARIAN OOOK BOOK
Sou PS Continued
German Lentil 50
Green Pea 55
Impromptu 60
Julienne , 45
Kinds of . . 39
Lentil and Tomato 51
Lentil and Nut 52
Lima Bean 56
Mock Chicken ... . . . . 43
Noodles for 41
Nut Chowder 42
Nut, French 42
Nut and Olive 52
Nut Noodle 52
Nut and Pea 53
Nut and Bean 53
Nut and Asparagus .53
Nut Meat Broth 58
Nut and Cream of Corn 59
Pea, with Vegetable Stock 58
Palestine 61
Rice and Nut 51
Rice 55
Rolled Oats 57
Sago 54
Savory Potato 58
Swiss Lentil 48
Spring Vegetable 49
Tomato . . 46
Tomato-Vermicelli 46
Tomato and Okra 47
Turnip and Rice 50
Tomato Bisque 56, 57
Vegetable, Plain 44
Vegetable Bouillon 41
White Soubise 45
INDEX . 263
Sou PS Continued
White Swiss 47
White Bean 54
SAUCES
Brown Regency 150
Brown 155, 156
Bread 157
Cream Tomato 154
Cream 156
Egg 156
German 152
Golden 157
Hollandaise , 151
Hard 157
Imperial 151
Ideal Chili 153
Lemon 159
Mint 152
Nut Gravy , 154
Olive 150
Orange 158
Parsley . 156
Plum Pudding 159
Tomato ........ 153
Tomato Cream 154
Vegetable Soup Stock 149
Vanilla 158
White Cream 152
Walnut Gravy 155
TOASTS
American or French 188
Asparagus 192
Apple 192
Apricot 192
Boston Cream 189
Berry 191
264 VEGETARIAN COOK BOOK
TOASTS Continued
Banana 191
Cream 188
Date 190
Date with Walnuts 192
Milk 188
Nun's 189
Nut Gravy 189
Nuttolene on a 191
Prune Whipped 190
Prune 190
Protose 190
Tomato 192
VEGETABLES
Asparagus 127
Asparagus Pompadour 128
Asparagus with Eggs 129
Asparagus with Green Peas 129
Asparagus, Stewed 128
Beans, Baked 129, 130
Beans, Puree of 130
Beans, Stewed . 130
Beans, Baked with Tomato 131
Beans, String . . . , 135
Brussels Sprouts, Plain 140
Brussels Sprouts, Saute 140
Brussels Sprouts, Baked 141
Beets 141
Beet Greens 141
Beet Stalks 141
Beets and Potatoes 142
Beets, Baked 142
Beets, Boiled 142
Beets, Young , 142
^ Beet and Potato Hash 143
Celery, Plain 125
INDEX 265
VEGETABLES Continued
Celery, Stewed 126
^-Chestnuts, Creamed 127
Corn, Green, Stewed 134
Corn, Green, Boiled 135
Cauliflower, Cream Sauce 136
Cauliflower, Baked 136
Cauliflower, Tomato Sauce 136
Cauliflower, Stewed 137
Cauliflower, Boiled 137
Cauliflower, Browned 137
Cabbage and Cream 137
Cabbage, Baked 138
Cabbage with Tomato 139
Cabbage, Scalloped 139
Cabbage, Holland Cream 139
Cabbage, Ladies' 140
Carrots, French 145
" Carrots, a la Creme . . . 145
Carrots with Egg Sauce 145
Carrots, Puree of 145
Cucumbers 146
General Directions 118
Lentils, Oriental Style 126
Lentils, with Onions 127
Onions 131
Onions, Baked 132
Onions, Stuffed 132
Oysters, Mock . . . 125
Oysters, Vegetable . . 125
Potatoes 119
Potatoes, Mashed 121
Potato Puffs 121
Potatoes, Minced 121
Potatoes, Scalloped 122
Potatoes, Hashed 122
Potatoes, New, and Cream 123
VEGETARIAN COOK BOOK
VEGETABLES Continued
Potatoes, a la Creme 123
Potatoes, a la Delmonico 123
Potato Croquettes 124
Peas 128
Peas, Puree of 134
Peas, Green .... 135
Parsnips, Baked 143
Parsnips, in Egg Sauce 143
Parsnips, Stewed 143
Salsify, Stewed 124
Succotash 131
Spinach 133
Squash, Summer 133
Squash, Hubbard 133
Turnips, Young 144
Turnips, Mashed 144
Turnips, Boiled 144
Tomatoes, Scrambled .... 132
Quaker
City
Peanut
Butter
Mill
Price of Mill $4.00
[IS mill is tinned and has a ball bearing. Grinds
dry, wet or oily substances. Weight ten pounds,
capacity five pounds peanut butter per hour. This
is not a cheap meat mill which will not grind fine,
but a thoroughly practical grinding mill con-
structed on the same principles as our large mills, which
have been used so successfully throughout the world for
nearly a generation. It is a general grinding mill for family
use, and is sold at a price within the reach of every family.
The importance of pure food can not be overestimated. The
surest way to get it is to do your own grinding, thus
having the article freshly ground as you use it, and avoiding
the danger of injurious adulterations. This mill is adapted
to grinding or pulverizing any of the following articles:
Coffee, peanuts or nuts of any kind, all wet or oily sub-
stances, corn meal, cracker dust, bread crumbs, cracked wheat
and oats, horseradish, and cooked meats, spices, herbs, and
roots, vanilla beans and pods when mixed with sugar and
ground together for flavoring; raisins, with or without seeds
for marmalade, cocoanuts, etc. Peanut butter is said to be
superior to codliver oil for consumptives. Send for circular
containing directions for making peanut butter.
MANUFACTURED BY
Canal and Randolph Sts., Chicago, 111.
VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL.
Vegetarian
CooKing Oil
0PURE vegetable shortening,
made by a combination of the
best food oils so blended as to
give the delicate flavor of pure
olive oil. A superior salad .oil, a
cheap, successful oil for all kinds of
shortening.
% gal. can,$o 75
10 gal. case, n 50
Grape Juice
and Cider
Grape Juice is made from the best California
grapes carefully selected, filtered, and put up by a
process that keeps the juice from fermenting,
pple Cider is made from sound ripe apples cored,
washed and free from worms.
Quarts . . $o 40 Pints ..$02$ Apple Cider, quarts $o 35
SANITARIUM FOOD COMPANY
Sanitarium, California
BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, California;
And Salt Lake City and Provo, Utah.
MONO THE RECIPES IN THIS
COOK-EOOK are a targe num-
ber in Which Sanitas Nut Foods
are used, particularly frotose
and ffuttolene. A trial of these
dishes Will convince the most
scientific cook and the greatest
loVer of good things, of the
important place in the "meatless menu" oc-
cupied by these preparations.
JVUT FOODS were developed by the Sanitas Nut
Food Co., Ltd., Battle Creek, Mich. Their manu-
facture is protected by patents issued by the patent
bureaus of the United States and foreign countries
only after the most rigid scrutiny of the claims pre-
sented by the manufacturers.
SANITAS Protose and Nuttolene are the only success-
ful and scientific meat substitutes on the market.
SANITAS FOODS are sold by reliable dealers in
all parts of the country. In case your dealer does
not carry them, write us for information about our
"easy way of supplying you direct from factory."
The Sanitarium Food Co., St. Helena and San
Francisco, Cal., carry a full line of our products.
Wheeling. W. Va.
I hare been a vegetarian for several years, and as
long as I can procure your Protose, Malted Nuts and Nut
Butter, I have no desire to go back to the flesh pots.
You shall hear from me again.
Yours very respectfully
F. H. H.
SANITAS NUT FOOD CO., Ltd.
Battle CreeK, Michigan
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ON LAST DATE STAMPED BELOW
LD62-10m-4,'72
(Q1636S10)9412 A-32
General Library
University of California
Berkeley
