,transcriber's ,note3 ,italic text is represented by underscores4 ,small capitals in the original have been converted to all capitals4 ,,substitutes ,,for ,,flesh ,,foods ,vegetarian ,cook ,book ,by ,e4 ,g4 ,,fulton ,,pacific ,,press ,,publishing ,,company ,,oakland1 ,,california ,entered ,according to ,act of ,congress in the year #aijd1 by ,,pacific ,,press ,,publishing ,,company ,in the ,office of the ,librarian of ,congress1 ,washington1 ,d4 ,c4 ,,all ,,rights ,,reserved ,,why ,i ,,was ,,impressed ,,to ,,write ,a ,,cook ,,book4 ,it must appeal to the judgment of every thinking man and woman that the human family are more in need of sound1 wholesome advice as to what they should eat and drink than ever before4 ,the number of physicians and dentists increases each year at an alarming rate1 but the aches and ills of the suffering people do not lessen4 ,thousands of people find themselves in a deplorable condition1 with stomachs almost worn out1 having depended largely upon predigested foods and a long list of so-called dyspepsia cures4 ,the amount of patent medicines1 sure cures1 consumed by the people in the ,united ,states is enormous1 and is increasing every year4 ,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 ancestors1 nor have we any assurance that things will improve unless some radical change is made4 ,disease among cattle1 poultry1 and fish has increased so alarmingly in the last few years that we should no longer depend on the animal kingdom for food4 ,we should look to the grains1 nuts1 vegetables1 and fruits for a better dietary than can be prepared from the flesh of animals likely to be contaminated with tuberculosis1 cancer1 and other diseases4 ,in writing this book1 the author has treated the subject from the commonly accepted definition of the term vegetarianism1 which means to abstain from flesh food1 but allows the use of eggs1 milk1 and its products4 ,after years of experience in conducting vegetarian restaurants in several cities and making a study of the food question1 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 tearing down the body4 ,in this work ,i do not claim to have reached perfection1 nor to have exhausted the category of wholesome preparations and combinations within the domain of vegetarianism4 ,in our efforts to teach how to live without the use of flesh foods1 we find we have only begun to discover the inexhaustible resources of the great vegetable kingdom in the boundless wealth of varied hygienic foods4 ,e4 ,g4 ,f4 ,,contents ,,bakery ,,and ,,breakfast ,,dishes 4444 #aif-bja ,,beverages 4444444444444444444444 #agc-agf ,,cake 444444444444444444444444444 #bce-bch ,,cereals 444444444444444444444444 #ahj-ahd ,,eggs 444444444444444444444444444 #afc-agj ,,entrees 444444444444444444444444 #fg-aad ,,hygiene ,,of ,,cooking 4444444444444 #i-ab ,,nut ,,butter 444444444444444444444 #bda-bde ,,pies 444444444444444444444444444 #bbe-bcb ,,puddings 44444444444444444444444 #bje-bba ,,salads 4444444444444444444444444 #ag-bh ,,salad ,,dressings 4444444444444444 #ca-cf ,,soups 44444444444444444444444444 #dj-fd ,,sauces 4444444444444444444444444 #adi-aei ,,toasts 4444444444444444444444444 #ahh-aib ,,vegetables 444444444444444444444 #aae-adf ,,hygiene ,,of ,,cooking ,,good ,,cooking ,good cooking is not the result of accident1 a species of good luck1 as it were4 ,there is reason in every process2 a law governing every chemical change4 ,a course of medical lectures does not make a physician1 nor will a collection of choice recipes make a cook4 ,there must be a knowledge of compounding1 as well as of compiling2 of baking1 as well as of mixing2 and above all1 one must engage in the real doing4 ,theory alone will not suffice2 but experience1 which practice only can give1 is of the utmost importance4 ,mention will be made under this head of those forms of cooking only which enter into vegetarian cooking as usually understood4 ,,boiling ,the term boiling1 as applied to cookery1 means cooking in a boiling liquid4 ,many kinds of food need the action of water or other liquid1 combined with heat1 to cook them in the best manner1 and boiling is one of the most common forms of cookery4 ,when water becomes too hot to bear the hand in it with comfort1 it has reached one hundred and fifty degrees1 or the scalding point4 ,when there is a gentle tremor or undulation on the surface1 one hundred and eighty degrees1 or the simmering point1 is reached4 ,when there is quite a commotion on the surface of the water1 and the bubbles breaking above it throw off steam or watery vapor1 two hundred and twelve degrees1 or the boiling point1 is reached4 ,after water reaches the boiling point it becomes no hotter1 no matter how violently it may boil4 ,the excess of heat escapes in the steam4 ,this important fact is rarely understood by the average cook1 and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly4 ,in all ordinary cooking1 simmering is more effective than violent boiling4 ,the temperature of the water may be slightly raised by covering the kettle4 ,if sugar or salt or anything to increase its density1 is added to water1 it takes longer for it to boil1 but its boiling temperature is higher4 ,this explains why boiling sugar syrup and boiling salt water are hotter than boiling fresh water4 ,boiling effects partial destruction or removal of organic and mineral impurities found in water1 hence the importance of boiling the water where such impurities exist4 ,boiling also expels all the air and the gases which give fresh water its sparkle and vitality4 ,therefore1 the sooner water is used after it begins to boil1 the more satisfactory will be the cooking4 ,fresh water should be used when the object is to extract the flavor1 or soluble parts1 as in soups and broths4 ,salt water should be used when it is desired to retain the flavor and soluble parts1 as in most green vegetables4 ,cold water draws out the starch of vegetables4 ,boiling water bursts starch grains1 and is absorbed by the swelling starch1 and softens the cellulose in cereals and vegetables4 ,,milk ,in cooking some kinds of food1 milk is used instead of water4 ,milk being thicker than water1 less of the steam escapes1 and it becomes hot sooner than water1 adheres to the pan1 and burns easily4 ,at its boiling temperature 7#bad degrees71 the casein contained in milk is slightly hardened1 and its fat rendered more difficult of digestion4 ,by heating milk in a double boiler1 these dangers are avoided4 ,it then only reaches a temperature of #aif degrees1 and is called scalded milk4 ,the process is a form of steaming4 ,,steaming ,steaming is a process of cooking food over boiling water4 ,it is a very satisfactory and convenient method1 without much loss of substance4 ,it takes a longer time than some other ways of cooking1 but requires less attention4 ,there are two methods of cooking by steam3 7#a7 ,in a steamer1 which is a covered pan1 with perforated bottom4 ,this is placed over boiling water1 and the steam carries the heat directly to the food4 7#b7 ,by means of a double boiler4 ,by this method the heat is conveyed from the boiling water1 through the inner boiler to the food4 ,when cooking by steam1 the water should boil steadily until the food is done4 ,watery vegetables are made drier by steaming1 and flour mixtures develop a different flavor than when baked4 ,,stewing ,stewing is cooking in a small quantity of water at a low temperature for a long time1 and is a form of boiling4 ,the food loses less nutriment when stewed than when rapidly boiled4 ,,baking ,baking is cooking by means of dry heat1 as in a close oven4 ,the closely-confined heat of the oven develops flavors which are entirely different from those obtained by other forms of cooking4 ,the baking of many kinds of food is as important as the mixing1 and every cook should thoroughly understand how to regulate the oven4 ,nearly all flour mixtures1 as bread1 cakes1 and many kinds of pudding1 are more wholesome when baked than when cooked in any other way4 ,,braizing ,braizing is a combination of stewing and baking4 ,meat cooked in a closely-covered stew-pan1 so that it retains its own flavor and those of the vegetables and flavorings put with it1 is braized4 ,braized dishes are highly esteemed4 ,,broiling ,broiling1 meaning to burn1 is cooking directly over1 or in front of1 the clear fire1 and is the hottest form of cooking4 ,the intense heat1 combined with the free action of the air1 produces a fine flavor quite unlike that obtained in any other way4 ,pan broiling is broiling on a hot surface instead of over hot coals4 ,,salads ,,salads ,all green vegetables that are eaten raw and dressed with acid1 salt1 and oil1 are included in the list of salads1 and they should always be served crisp and cool4 ,wash salad greens carefully1 allowing them to stand in cold or iced water until crisp4 ,drain and wipe dry with a soft towel1 taking care not to bruise the leaves1 and keep in cool place till serving time4 ,if they are not thoroughly dried1 the water will collect in the bottom of the dish and ruin any dressing used4 ,pare cucumbers thickly1 and remove a thick slice from each end2 cut into thin slices1 or into one-half inch dice1 and keep in cold water until ready to serve1 then drain thoroughly2 crisp celery in cold water also4 ,pare tomatoes1 and keep in a cold place1 and sprinkle with chopped ice at serving time4 ,the list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice4 ,asparagus1 peas1 string beans1 beets1 cauliflower1 etc41 are all well utilized in salads4 ,freshly cooked vegetables or left-overs may be used1 but all cooked vegetables must be cold and perfectly tender4 ,by deftly combining these left-overs with the favorite dressing1 there is material for a delicious and economical salad1 to which the somewhat aristocratic name of macedoine salad may be given4 ,this salad may consist of a few or many kinds of vegetables1 any combination pleasing alike to the eye and the palate being permissible1 and if care is taken in the arrangement1 it may be made a very attractive dish4 ,to the dressing of salads one must give utmost care and attention1 as upon their excellence the success of the dish principally depends4 ,while rules for dressings are innumerable1 there are1 after all1 only a few really good ones4 ,the ,french dressing and the mayonnaise are most generally known1 the former being the simplest and most commonly used of all dressings4 ,and it is quite the favorite for lettuce1 cresses1 chicory1 and other vegetable salads4 ,as the salad wilts if allowed to stand in the dressing1 it should not be added till just at the moment of serving1 and it is for this reason that it is frequently made at the table4 ,one of the most difficult things to prepare is a perfect mayonnaise1 but once the knack is acquired1 failure afterwards is rare4 ,one essential point is to have all the materials cold4 ,chill in the refrigerator both the bowl and oil an hour or more before using4 ,in warm weather it is advisable during the mixing to stand the bowl in a larger one of cracked ice4 ,this dressing1 if covered closely1 will keep several days or longer in the ice-box4 ,keep in a cold place till wanted1 as it liquefies as soon as mixed with meat or vegetables4 ,to tone down the taste of the oil1 and thus make more delicate salads1 one may add to the dressing1 just before it is used1 a little cream beaten stiff and dry4 ,this dressing is used with nut and fruit salads1 and may be used with potatoes1 tomatoes1 celery1 and other vegetables4 ,most cooked vegetables intended for salads are moistened with a ,french dressing and allowed to stand an hour or more1 or until well seasoned1 in a cold place4 ,to this process the term marinate is applied4 ,just before serving1 pour off all the marinate that is not absorbed1 and combine with the mayonnaise4 ,a mistake frequently made in preparing salad dressing is that of using too much acid4 ,the acid flavor should not predominate1 but other flavors should also have their value4 ,,vegetarian ,,chicken ,,salad ,chopped protose1 pound4 ,chopped celery1 cup4 ,grated onion1 #a small teaspoonful4 ,chopped nuttolene1 pound4 ,lemons1 juice of #b4 ,salt4 ,mayonnaise1 #b tablespoonfuls4 ,mix all together1 adding mayonnaise dressing last4 ,serve on lettuce4 ,,almond ,,salad ,olives1 #ah4 ,celery1 #a cups4 ,blanched almonds1 #a cups4 ,salad dressing4 ,lettuce4 ,stone and chop the olives4 ,add the almonds chopped1 also the celery cut fine4 ,mix with salad dressing and serve on lettuce4 ,,normandie ,,salad ,walnut meats1 #a cup4 ,french peas1 #a can4 ,mayonnaise4 ,lettuce4 ,place walnut meats in scalding water about fifteen minutes1 then remove the skins1 and cut into pieces about size of a pea4 ,scald the ,french peas1 and set aside for a while4 ,drain the water off the peas1 and let them get cold2 then mix with the walnuts4 ,pour mayonnaise dressing over all1 and mix thoroughly4 ,serve on lettuce4 ,,brazilian ,,salad ,ripe strawberries1 #a cups4 ,fresh pineapple1 cut in small cubes1 #a cups4 ,brazil nuts1 blanched and thinly sliced1 #ab4 ,lemon juice1 #d tablespoonfuls4 ,lettuce4 ,dressing1 #a spoonful4 ,cut the strawberries and pineapples into small cubes1 and add thinly-sliced ,brazil nuts that have been marinated in lemon juice4 ,arrange lettuce in rose-shape1 and fill the crown with the above mixture1 and cover with a spoonful of mayonnaise or golden salad dressing4 ,,nesslerode ,,salad ,red cherries1 cup4 ,black cherries1 cup4 ,red currants1 cup4 ,white currants1 cup4 ,sugar1 #a cups4 ,red raspberries1 cup4 ,black raspberries1 cup4 ,strawberries1 cup4 ,lemon juice1 cup4 ,pit the cherries1 keeping them as whole as possible4 ,put a layer of fruit in the salad bowl1 then a layer of sugar1 then another layer of fruit1 and so on1 till all the fruit is used1 finishing with a layer of sugar4 ,pour over all one-half cup of lemon juice4 ,shake the bowl gently from side to side1 to draw out the juice until it nearly covers the fruit4 ,more sugar may be used if needed4 ,this salad should be made two hours before using1 and kept on ice4 ,,fruit ,,salad ,apples1 cut in half-inch cubes1 #a cup4 ,bananas1 cut in half-inch cubes1 #a cup4 ,oranges1 cut in half-inch cubes1 #a cup4 ,mix all together and serve with golden salad dressing4 ,,waldorf ,,salad ,apples1 cut in dice1 #a cups4 ,lemon juice1 cup4 ,lettuce4 ,celery1 cut in dice1 #a cups4 ,mayonnaise dressing4 ,mix apples1 celery1 and lemon juice well together1 and pour mayonnaise dressing over4 ,serve on lettuce4 ,in making ,waldorf salad use only crisp1 white1 tart apples1 and the tender1 white heart of the celery4 ,the celery should be cut a little smaller than the apples4 ,use only white mayonnaise4 ,drain off the lemon juice before adding the dressing1 or it will ruin the mayonnaise4 ,,protose ,,salad ,protose1 cut in small dice1 #a pound4 ,cold1 boiled potatoes1 cut into dice1 #b4 ,finely cut celery1 cup4 ,finely minced onion1 #a tablespoonful4 ,salt4 ,celery salt1 teaspoonful4 ,mix thoroughly with mayonnaise1 and serve on lettuce leaves4 ,,protose ,,and ,,celery ,,salad ,diced protose1 #b cups4 ,grated onion1 #a tablespoonful4 ,oil salad dressing4 ,salt1 #a teaspoonful4 ,crisp celery1 #a cups4 ,lettuce or celery leaves4 ,cut protose into half-inch dice1 add a little salt1 grated onion1 and celery cut into the same size as protose4 ,set in ice-box1 and just before serving pour over some of the oil salad dressing1 and mix all together lightly4 ,serve on lettuce leaves or garnish with celery leaves4 ,,pea ,,and ,,onion ,,salad ,peas1 canned or stewed1 #d cups drained4 ,grated onion1 #b tablespoonfuls4 ,lettuce leaves4 ,mayonnaise4 ,let peas drain half an hour1 then add the onion4 ,mix well4 ,set in a cold place1 and when ready to serve pour over the mayonnaise4 ,mix all together lightly1 and serve on lettuce leaves4 ,,english ,,salad ,chopped lettuce1 #a cup4 ,chopped celery1 #a cup4 ,mayonnaise1 #a tablespoonful4 ,lemons1 juice of #b4 ,mix lettuce1 celery1 and lemon juice thoroughly1 then add mayonnaise and salt to taste4 ,,water ,,lily ,,salad ,lettuce leaves4 ,mayonnaise dressing ,eggs1 hard-boiled1 #h4 ,cut crisp lettuce leaves into pointed strips1 like the outer leaves of a water lily4 ,cut the whites of hard-boiled eggs also into strips1 to make the petals4 ,mash all but two or three of the yolks1 mix them with the mayonnaise1 and fill in the center of the white petals4 ,take the remaining yolks and put through a fine sieve1 and scatter this over the yellow center and white petals to resemble pollen of the flower4 ,,nut ,,and ,,fruit ,,salad ,diced pineapple 7canned71 #a cup4 ,chopped walnuts1 #a cups4 ,diced oranges1 #a cup4 ,diced dates1 #a cup4 ,mix all together1 and add golden salad dressing one hour before serving4 ,,nut ,,salad ,apple1 #a small4 ,lettuce1 cup4 ,onion juice1 #a teaspoonful4 ,oil of cloves1 #g drops4 ,salt4 ,almonds1 cup4 ,brazil nuts1 cup4 ,sugar1 #a teaspoonful4 ,lemon1 juice of #a4 ,chop all the ingredients moderately fine1 and mix well with plenty of mayonnaise dressing4 ,,tomato ,,mayonnaise ,tomatoes1 #b4 ,oil1 cup4 ,onion juice1 #c or #d drops4 ,hard-boiled eggs1 #b4 ,raw egg1 #a4 ,peel the tomatoes1 cut them in halves1 and press out all the seeds1 retaining only the solid1 fleshy portion4 ,chop this fine2 press through a sieve and drain4 ,mash very fine the hard-boiled yolks of the eggs1 and add the raw yolk4 ,when thoroughly mixed1 add the oil1 a few drops at a time4 ,when thick and smooth1 add the dry pulp of the tomato1 a little at a time4 ,stir in the onion juice4 ,serve on sliced protose or nuttolene4 ,,lima ,,bean ,,salad ,lima beans1 #b cups4 ,strained tomatoes1 #a cups4 ,hard-boiled yolks1 #b4 ,lettuce4 ,nut butter1 #b tablespoonfuls4 ,minced parsley1 #a tablespoonful4 ,salt4 ,sliced tomatoes4 ,cook beans till well done1 strain off the water1 and set aside to cool4 ,mix nut butter as for table use1 and thin it down with the tomato juice4 ,add the minced parsley and a little salt2 turn this mixture on the beans1 and stir well without breaking the beans4 ,mince the yolks of the hard-boiled eggs and sprinkle over the salad4 ,garnish with lettuce and sliced tomatoes1 and serve4 ,,pea ,,and ,,tomato ,,salad ,tomatoes1 #f4 ,nuttolene1 #a cup4 ,salad dressing4 ,green peas1 #b cups4 ,lettuce4 ,peel the tomatoes and scoop out the inside4 ,fill up with green peas and bits of nuttolene4 ,place each tomato on a lettuce leaf1 and cover with salad dressing4 ,,lettuce ,separate the leaves and carefully wash to remove every particle of grit4 ,shake the water off the leaves4 ,place on a plate or in a salad dish1 and send to the table for each to prepare as preferred4 ,dress with lemon1 salt1 or olive oil4 ,a mayonnaise or lettuce dressing may be provided for the table4 ,if preferred1 lettuce may be cut fine before being sent to the table4 ,,cabbage ,,salad ,cabbage chopped very fine1 #a cups4 ,chopped walnuts1 cup4 ,cream1 cup4 ,lemon1 juice of #a4 ,sugar1 #a tablespoonful4 ,salt4 ,beat cream1 sugar1 and lemon juice together2 then pour over the walnuts1 cabbage1 and salt1 which have been thoroughly mixed4 ,,salad ,,la ,,blanche ,lima beans1 #a cup4 ,minced celery1 #a cup4 ,hard-boiled eggs1 #b4 ,minced lettuce1 #a cup4 ,nuttolene1 pound4 ,boil the beans till tender1 drain1 and cool4 ,chop them rather fine1 and add the minced celery1 minced lettuce1 nuttolene cut into small dice1 and hard-boiled eggs finely chopped4 ,serve with ,la ,blanche dressing4 ,,beet ,,salad ,cold1 boiled beets4 ,hard-boiled eggs4 ,salt1 olive oil1 lemon juice4 ,lettuce4 ,arrange alternately slices of cold1 boiled beet with slices of hard-boiled eggs on a plate4 ,season with salt1 olive oil1 and lemon juice poured over4 ,serve on lettuce4 ,,carrot ,,and ,,beet ,,salad ,carrots1 #b4 ,lettuce4 ,dressing4 ,beets1 #b4 ,celery4 ,arrange alternately slices of cold1 boiled carrots and beets4 ,serve on a lettuce leaf1 garnish with finely-chopped celery4 ,dress with olive oil1 lemon juice1 or ,french salad dressing4 ,,stuffed ,,beet ,,salad ,boil the beets whole till tender1 selecting those of uniform size4 ,cut a slice off the bottom1 so that they will stand upright1 and scoop the inside out carefully4 ,take pains not only to avoid breaking the shell1 but to keep the inside as nearly whole as possible4 ,peel the shells1 and let them get perfectly cold4 ,cut the centers into tiny cubes1 using an equal amount of parboiled potatoes and white celery cut to same size2 mix well with mayonnaise or ,french dressing1 and fill the shells1 laying a slice of hard-boiled egg on top of each1 and serving on a bed of tender lettuce leaves4 ,,turnip ,,and ,,beet ,,salad ,turnips1 #a cups4 ,green peas1 #b cups4 ,mayonnaise4 ,beets1 #a cups4 ,lettuce4 ,cook both vegetables separately till tender2 dice and set on ice1 until ready to serve4 ,place a spoonful of the mixed vegetables on a leaf of lettuce1 border with green peas1 and put a spoonful of mayonnaise on top4 ,,asparagus ,,and ,,protose ,,salad ,asparagus1 #a cups4 ,protose1 #a cups4 ,salt4 ,mayonnaise4 ,wash the asparagus and cut into pieces half an inch long4 ,boil in salted water till tender4 ,drain off the water1 and when cold put into salad dish with protose cut into dice4 ,season with salt4 ,serve on a lettuce leaf with mayonnaise4 ,,beet ,,and ,,potato ,,salad ,cut with a vegetable cutter or slice cooked beets and potatoes2 arrange on a dish alternately1 dress with cream salad dressing4 ,,beet ,,and ,,potato ,,salad ,,no4 #b ,beets1 #a cup4 ,protose1 cup4 ,onion juice1 #b tablespoonfuls4 ,hard-boiled egg sliced1 #a4 ,mayonnaise4 ,potatoes1 #a cup4 ,egg yolks1 cup4 ,salt4 ,chopped parsley1 cup4 ,lettuce4 ,cut the beets1 potatoes1 and protose into small dice4 ,mix all together and serve on a lettuce leaf2 one slice of egg to each portion4 ,,asparagus ,,and ,,cauliflower ,,salad ,asparagus tips1 boiled and drained1 #b cups4 ,cauliflower1 boiled1 drained1 cut in small pieces1 #b cups4 ,dress with cream salad dressing4 ,,asparagus ,,salad ,cut cooked asparagus tips into three-inch lengths1 and serve on lettuce leaf with cream dressing4 ,,brussels ,,sprouts ,,salad ,put plain boiled ,brussels sprouts into the ice-chest to get cold4 ,dress with olive oil and lemon juice4 ,serve on lettuce4 ,,date ,,and ,,celery ,,salad ,chop dates and celery1 and serve with golden salad dressing4 ,,macedoine ,,salad ,this is a mixture of any kind of cooked vegetables4 ,cover with ,french salad dressing1 and serve on lettuce leaves4 ,,salad ,,dressings ,,mayonnaise ,,dressing ,egg yolk1 #a4 ,cooking or olive oil4 ,lemon juice4 ,salt4 ,sugar1 #a tablespoonful4 ,into a saucer break the yolk of a fresh egg2 add to it a large pinch of salt1 and with a fork stir the yolk till it begins to stiffen4 ,gradually add to the yolk1 a drop at a time1 cooking oil or olive oil1 stirring well after each drop is added4 ,continue this process till the mixture becomes too stiff to stir1 then thin it with lemon juice1 and add more salt4 ,the salt helps to stiffen it4 ,thicken again with oil in the same manner as before1 and thin again with lemon juice4 ,continue this till the desired amount is made4 ,when stiff enough to cut with a knife1 add one tablespoonful of sugar4 ,this will keep for a number of days1 if set on ice4 ,success in making this depends upon the care with which the oil is added2 at first1 a drop at a time1 and towards the last adding two or three drops1 and perhaps half a teaspoonful at a time4 ,note4--,to make it keep well1 add one tablespoonful boiling water1 beaten in quickly4 ,to keep from curdling1 put lemon juice and oil on ice for fifteen minutes before using4 ,,white ,,dressing ,egg yolk1 #a1 light colored4 ,salt4 ,cracked ice4 ,cream1 whipped to stiff froth1 #f tablespoonfuls4 ,oil1 #f tablespoonfuls4 ,lemon juice1 #a tablespoonful4 ,drop the yolk into a cold bowl1 mix lightly1 add a small pinch of salt2 then add the oil drop by drop4 ,the dressing should be very thick4 ,stand the bowl in another containing a little cracked ice1 so that you may be constantly reducing the color of the egg4 ,now add slowly the lemon juice1 then stir in the whipped cream4 ,this dressing1 if properly made1 should be almost as white as whipped cream1 while having the flavor of mayonnaise4 ,serve with ,waldorf salad4 ,,boiled ,,salad ,,dressing ,eggs1 #e4 ,melted butter1 cup4 ,lemon juice1 #d tablespoonfuls4 ,salt1 #a level teaspoonful4 ,sugar1 #a level teaspoonful4 ,rich cream1 #a cup4 ,to the yolks add the salt and sugar2 beat with an egg whisk until thick and light1 then add gradually the melted butter and lemon juice4 ,cook over hot water until the mixture thickens and falls away from the sides of the pan4 ,take from stove1 put into a glass jar1 and when cool cover closely4 ,when ready to use pour into it lightly the rich cream whipped to a stiff1 dry froth4 ,if whipped cream can not conveniently be obtained1 plain sweet or sour cream may be used in the dressing1 but it will not be so light and flaky4 ,,cream ,,salad ,,dressing 7,,plain7 ,lemon juice1 cup4 ,sugar1 #a tablespoonful4 ,rich milk or cream1 cup4 ,olive oil1 #a tablespoonful4 ,salt1 #a teaspoonful4 ,eggs well beaten1 #b4 ,put the lemon juice into a granite dish on the stove1 and add the olive oil1 sugar1 and salt4 ,put the milk or cream on the stove in another saucepan1 and when hot add the beaten eggs4 ,let cook smooth1 but do not allow it to boil or it will curdle4 ,remove from the stove1 and when partially cool beat the two sauces together4 ,this is a very nice dressing for vegetable salads4 ,,cream ,,salad ,,dressing ,cream1 #a cup4 ,milk1 cold4 ,butter1 size of walnut4 ,salt1 #a level teaspoonful4 ,lemon juice1 #d tablespoonfuls4 ,corn starch1 #a rounded teaspoonful4 ,eggs1 #b4 ,sugar1 #a level teaspoonful4 ,put the cream into a double boiler2 when scalding hot add the corn starch dissolved in a little cold milk1 and cook about five minutes1 stirring constantly4 ,then add the butter4 ,to the yolks of the eggs add the salt and sugar2 beat till light and thick1 then add alternately the lemon juice and the hot cooked mixture4 ,fold in the stiffly beaten whites1 and set aside to become cold4 ,this dressing may be used the same as mayonnaise4 ,,white ,,cream ,,salad ,,dressing ,make same as cream salad dressing1 omitting the yolks of the eggs4 ,,french ,,salad ,,dressing ,oil1 #c tablespoonfuls4 ,salt4 ,lemon juice1 #a tablespoonful4 ,onion juice1 teaspoonful4 ,mix and pour over the salad4 ,,lettuce ,,dressing ,hard-boiled eggs1 #c4 ,lemon juice1 cup4 ,lettuce4 ,olive oil1 #a tablespoonful4 ,salt4 ,mash the yolks smooth and fine1 add the olive oil and salt4 ,mix well1 and add gradually the lemon juice4 ,beat thoroughly1 then pour the dressing over the lettuce4 ,cut the whites of the eggs into rings and lay on top4 ,serve as soon as dressed4 ,,golden ,,salad ,,dressing ,pineapple juice1 cup4 ,lemon juice1 cup4 ,beaten eggs1 #b4 ,sugar1 cup4 ,after beating the eggs well1 add the pineapple juice1 lemon juice1 sugar1 and small pinch of salt4 ,beat together and cook in double boiler4 ,let boil about two minutes4 ,,nut ,,or ,,olive ,,oil ,,salad ,,dressing ,olive oil1 cup4 ,water1 cup4 ,lemon juice1 cup4 ,salt1 #a teaspoonful4 ,beaten eggs1 #c4 ,beat all well together in the dish2 set dish in hot water over the fire1 and stir constantly till thickened4 ,as soon as it begins to thicken remove from the fire and place in a dish of cold water1 stirring until it cools1 and set on ice till cold4 ,it is then ready for use4 ,,oil ,,salad ,,dressing 7,,sour7 ,lemon juice1 #b teaspoonfuls4 ,olive oil1 cup4 ,salt1 teaspoonful4 ,water1 #b teaspoonfuls4 ,eggs1 #b4 ,heat together in double boiler1 stirring constantly4 ,when it begins to thicken1 place into cold water and stir until cold4 ,,green ,,mayonnaise ,make as ordinary mayonnaise4 ,use two light-colored yolks and six tablespoonfuls of oil4 ,chop enough parsley to make one tablespoonful2 put it into a bowl1 and with a knife rub it to a pulp4 ,then add gradually to the mayonnaise4 ,add a teaspoonful of the lemon juice4 ,use for fruit salad1 white grapes1 and pulp of shaddock4 ,mix1 and serve on lettuce leaves4 ,,dressing ,,la ,,blanche ,butter1 #a dessertspoonfuls4 ,flour1 #a heaped dessertspoonful4 ,salt4 ,egg1 #a4 ,lemon juice1 cup4 ,melt the butter in a frying-pan1 but be careful not to brown it4 ,when hot1 stir in the flour1 well-beaten yolk1 lemon juice1 and salt to taste4 ,stir this dressing through the vegetables1 and serve on a garnish of crisp lettuce4 ,,soups ,,soups ,cream soups are seasonable at any time1 using any vegetable in its season4 ,canned goods may be used when the fresh article is not obtainable4 ,vegetables that are too tough and old to cook in any other way may be used in soups to advantage4 ,if it can be afforded1 a teaspoonful of whipped cream may be dropped into each plate1 and will be found very delicious4 ,by a puree is meant a thick soup2 it differs but little from cream soup1 being perhaps a trifle thicker4 ,if properly made1 cream soups and purees are dainty1 delicious1 and nourishing4 ,fruit soups are in favor during hot weather1 for dinners and luncheons2 they are very easily made1 and are wholesome and refreshing4 ,any desired fruit juice may be thickened with corn starch1 sago1 or arrowroot1 and served with or without fruit4 ,fruit soup should always be served cold1 in glass sherbet cups1 with a layer of chipped ice on top4 ,,kinds ,,of ,,soup ,observing these proportions and following the foregoing directions1 delicious cream soups are made of rice1 squash1 celery1 peas1 asparagus1 cucumber1 spinach1 peanuts1 potato1 corn1 lima beans1 cauliflower1 beets1 tomato1 salsify1 chestnut1 mushrooms1 onions1 baked beans1 lentils1 macaroni1 spaghetti1 watercress1 string beans1 sago1 tapioca1 barley1 carrots1 etc4 ,all vegetables should be cooked very tender in boiling salted water1 drained1 and rubbed through a sieve4 ,rice1 sago1 tapioca1 and barley should be boiled slowly till each grain is soft and distinct4 ,roasted peanuts are chopped fine2 chestnuts are boiled and mashed2 macaroni and spaghetti are cut into very small pieces1 after boiling till tender4 ,string beans are to be minced before adding to the soup4 ,,cream ,,soups1 ,,foundation ,,of ,rub one heaping tablespoonful of butter and two of sifted flour to a cream2 melt in a saucepan over the fire1 and add slowly four cups milk1 stirring constantly4 ,when it thickens add salt and whatever seasoning and ingredient is desired to make the soup4 ,,croutons ,,for ,,soup ,take thin slices of bread1 cut them into little squares1 place them in a baking pan1 and brown to a golden color in a quick oven4 ,,egg ,,balls ,,for ,,soup ,egg yolks1 hard boiled1 #f4 ,salt1 #a teaspoonful4 ,flour1 tablespoonful4 ,egg yolks1 raw1 #b4 ,rub the hard-boiled yolks and flour smooth1 then add the raw yolks and the salt4 ,mix all well together1 make into balls1 and drop into the soup a few minutes before serving4 ,,egg ,,dumplings ,,for ,,soup ,milk1 #a cup4 ,flour4 ,eggs1 #b4 ,beat the eggs well1 add the milk and as much flour as will make a smooth1 rather thick batter1 free from lumps4 ,drop this batter1 a tablespoonful at a time1 into the boiling soup4 ,,noodles ,,for ,,soup ,beat one egg till light1 add a pinch of salt and flour enough to make a stiff dough4 ,roll out very thin2 sprinkle with flour to keep from sticking4 ,then roll up into a scroll1 begin at the end1 and slice into strips as thin as straws4 ,after all are cut1 mix them lightly together1 and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup1 which should be done a few minutes before serving4 ,if boiled too long they go to pieces4 ,,vegetable ,,bouillon ,vegetable soup stock1 #b quarts4 ,cooked and strained tomatoes1 #b cups4 ,bay leaves1 #b4 ,salt1 #a tablespoonful4 ,onions1 grated1 medium size1 #b4 ,mix all the ingredients together1 and let simmer slowly two or three hours4 ,there should be about one quart of soup when done2 strain1 reheat1 and serve4 ,,nut ,,chowder ,,soup ,nuttolene or protose1 pound4 ,hard-boiled eggs1 #c4 ,browned onions1 #c4 ,sage1 #a teaspoonful4 ,thyme1 #a teaspoonful4 ,bay leaves1 #b4 ,salt1 #a tablespoonful4 ,chop all together till fine1 then add to strained boiling tomatoes1 four cups2 add boiling water1 one cup2 thicken with flour1 one tablespoonful2 reheat and serve4 ,,nut ,,french ,,soup ,vegetable soup stock1 #a quarts4 ,tomatoes1 cooked1 strained1 #b cups4 ,sage1 teaspoonful4 ,browned flour1 #a tablespoonful rounded4 ,onions1 large1 #a4 ,bay leaves1 #b4 ,thyme1 teaspoonful4 ,salt to taste4 ,slice the onion and mix all the ingredients together1 excepting the salt2 boil slowly one hour2 strain1 reheat1 salt1 and serve4 ,this soup requires plenty of salt to bring out the flavor4 ,,mock ,,chicken ,,soup ,butter1 cup4 ,onion1 medium size1 #a4 ,celery stalks1 #a4 ,milk1 #a quarts4 ,one egg4 ,flour1 #b tablespoonfuls4 ,parsley1 chopped fine1 #a teaspoonful4 ,nuttolene1 #c tablespoonfuls4 ,flour4 ,put butter in saucepan with the onion1 parsley1 and celery2 cook it to a golden brown color2 add the flour and cook until brown1 being careful not to scorch4 ,now add the milk boiling hot and stir briskly to prevent lumping4 ,add the nuttolene4 ,beat the egg with enough flour to make a stiff batter1 but thin enough to pour2 pour this into the boiling stock1 stirring at the same time4 ,this will appear as small dumplings in the soup4 ,let simmer twenty or thirty minutes2 salt1 and serve4 ,,mock ,,chicken ,,broth ,small white beans1 #b cups4 ,small onion1 #a4 ,salt4 ,hot water1 #h cups4 ,celery salt4 ,butter4 ,wash1 then stew the beans in hot water with the onion for three hours1 stewing down to six cups2 strain1 and add a pinch of celery salt and a small piece of butter4 ,salt to taste4 ,this broth may be served to the sick instead of beef tea4 ,,plain ,,vegetable ,,soup 7#a7 ,for soup stock4 ,water1 #f cups4 ,strained tomatoes1 #b cups4 ,shave in fine shreds1 add to soup stock1 and cook moderately for two hours4 ,carrot1 #a4 ,potato1 #a4 ,leek1 #a4 ,turnip1 #a4 ,onions1 #b4 ,celery stalk1 #a4 ,add a little sage and thyme4 ,when done1 run through puree sieve or colander1 and add a little chopped parsley and salt to taste4 ,,plain ,,vegetable ,,soup 7#b7 ,butter1 #b tablespoonfuls4 ,flour1 #a tablespoonful4 ,chopped onion1 #a4 ,chopped carrots1 cup4 ,chopped potatoes1 cup4 ,chopped turnips1 cup4 ,chopped celery1 cup4 ,place in heated saucepan1 stir often to prevent burning1 add a little more butter if necessary2 brown till vegetables are quite soft1 then add ,strained tomatoes1 #b cups4 ,hot water to proper consistency4 ,season with parsley and salt to taste4 ,simmer till done4 ,,white ,,soubise ,,soup ,bread1 #d or #e slices4 ,onions1 #d4 ,salt1 #a teaspoonful4 ,butter1 #a teaspoonful4 ,rich milk1 #b cups4 ,potatoes1 #b4 ,flour1 #a teaspoonful4 ,water1 #d cups4 ,soak the bread in the milk1 boil onions and potatoes in water until well done1 and mix with the bread and milk2 add salt and flour rubbed in the butter2 strain all through a fine sieve2 bring again to the boiling point1 but do not allow it to boil2 serve4 ,if too thick1 add a little boiling water4 ,,julienne ,,soup ,fresh peas1 cup4 ,chopped potatoes1 cup4 ,tomato1 cup4 ,soup stock1 #a quart4 ,carrots cut in dice1 cup4 ,chopped turnips1 cup4 ,minced onion1 #a4 ,chopped parsley4 ,cook the turnips and carrots together in just enough water to prevent scorching1 the potatoes and onions in the same manner1 the peas by themselves4 ,when all are done1 mix together and add the soup stock1 salt1 and parsley2 reheat1 and serve4 ,the water the vegetables are cooked in should be used in the soup4 ,,tomato ,,soup ,soup stock1 #c cups4 ,nut butter1 #a tablespoonful4 ,strained tomatoes1 #b cups4 ,salt4 ,add tomatoes to soup stock1 also the nut butter mixed smooth and thin in a little of the tomato2 heat to boiling1 salt1 and serve4 ,,bean ,,and ,,tomato ,,soup ,boiled beans1 #a cup4 ,butter1 #a tablespoonful4 ,cooked rice1 cup4 ,salt4 ,stewed tomatoes1 #a cup4 ,flour1 #a tablespoonful4 ,boiling water to required consistency4 ,rub beans and tomatoes through a sieve2 add salt and butter rubbed in flour2 then add cooked rice and enough boiling water to make the proper consistency2 reheat1 and serve4 ,,tomato-,,vermicelli ,,soup ,strained tomatoes1 #c cups4 ,vermicelli1 cup4 ,water1 #b cups4 ,cook the vermicelli in the tomato till done and add water2 if too thin1 bind with a little thickening of butter and flour4 ,a rounded tablespoonful of each will be enough for each quart of soup4 ,,tomato ,,and ,,okra ,,soup ,onion1 large1 #a4 ,butter4 ,stewed tomatoes1 #b cups4 ,soup stock or water1 #d cups4 ,thinly sliced okra pods1 #b cups4 ,flour1 #a teaspoonful4 ,nut butter1 #a teaspoonful4 ,chopped parsley4 ,salt4 ,brown onion in a saucepan with a little butter2 add flour1 nut butter1 tomatoes1 parsley1 and okra4 ,add the soup stock or water and cook slowly for three hours4 ,season with salt1 and serve4 ,,white ,,swiss ,,soup ,rice1 cup4 ,onion1 small1 #a4 ,rich milk1 #a cups4 ,flour1 teaspoonful4 ,water1 #b cups4 ,potato1 #a4 ,egg yolk1 #a4 ,salt4 ,boil the rice in the water1 and add the onion and potato4 ,when the vegetables are well done add the rich milk and bring to a boil4 ,beat well the yolk of the egg with the flour and stir in the boiling soup4 ,let it boil1 season with salt1 rub through a sieve2 reheat1 and serve4 ,,corn ,,and ,,tomato ,,soup ,kornlet1 ground fine1 #a cups4 ,strained tomatoes1 #b cups4 ,water1 #a cup4 ,mix thoroughly1 season with salt1 heat to a boiling point1 and serve4 ,,cereal ,,consomme ,cooking oil1 cup4 ,chopped onion1 #a4 ,flour1 #a tablespoonful4 ,crushed protose1 pound4 ,caramel-cereal1 #a cup4 ,salt4 ,barley1 cup4 ,carrot1 small1 #a1 finely chopped4 ,boiling water1 #f cups4 ,bay leaf4 ,place in the soup kettle the cooking oil and barley2 brown barley till quite brown2 add onion1 carrot1 flour1 and brown the vegetables till quite tender2 add the protose and boiling water2 let simmer very gently for six hours1 adding boiling water from time to time4 ,keep the original amount4 ,stir often to prevent burning4 ,half an hour before the soup is done add the caramel-cereal1 bay leaf1 and salt2 press through a fine colander1 and simmer to six cups4 ,,swiss ,,lentil ,,soup ,lentils1 #a cup4 ,small onion1 #a4 ,browned flour1 #b rounded tablespoonfuls4 ,salt4 ,put lentils to cook in a large quantity of boiling water2 boil rapidly a short time1 then simmer without stirring4 ,when they begin to get tender and are yet quite moist1 slice an onion and press into the lentils until covered2 keep the vessel over a slow1 even fire1 until the lentils are well dried out4 ,the drying-out may be finished in the oven if the lentils are covered so that they will not harden on top4 ,when well dried add a little boiling water and rub through a fine colander1 removing the hulls4 ,into this pulp stir the browned flour4 ,beat till smooth1 then add gradually enough boiling water to make of consistency of soup2 salt1 boil1 and set where it will keep hot twenty minutes to an hour1 to blend ingredients4 ,,spring ,,vegetable ,,soup ,green peas1 #a cup4 ,onion1 #a4 ,egg yolk1 #a4 ,soup stock1 #c cups4 ,salt4 ,shredded lettuce1 #a head4 ,parsley1 #a small bunch4 ,water1 #a cup4 ,butter1 size of egg4 ,put in the stew-pan the lettuce1 onion1 parsley1 and butter1 with the water2 let simmer till tender2 season with salt2 when done strain off the vegetables and put two-thirds of the liquid in the stock4 ,beat up the yolk with the other third4 ,put it over the fire1 and at the moment of serving add this with the vegetables to the soup4 ,,turnip ,,and ,,rice ,,soup ,turnip1 medium sized1 #a4 ,milk1 #c cups4 ,butter4 ,washed rice1 cup4 ,cream1 #a cup4 ,croutons or toast4 ,pare a medium-sized turnip1 slice1 and put with rice and butter into saucepan with sufficient water to cook2 let simmer till tender1 rub through a fine sieve and return to the saucepan4 ,mix in enough milk to make of the proper consistency2 stir over the fire and let simmer ten or fifteen minutes2 then stir in a lump of butter and cream2 serve with croutons4 ,,german ,,lentil ,,soup ,lentils1 cup4 ,carrot1 a few slices4 ,nut butter1 #a tablespoonful4 ,celery1 one sprig1 or a little celery salt4 ,salt4 ,water1 #d cups4 ,turnips1 a few slices4 ,apple sauce1 cup4 ,onion1 #a4 ,boil lentils in the water with the onion1 carrot1 turnip1 and celery2 boil gently about one and one-half hours2 put through a sieve and return to soup kettle2 add nut butter and apple sauce4 ,bring to a boil1 salt1 and serve4 ,if necessary1 add a little boiling water or rich milk to thin the soup4 ,,lentil ,,and ,,tomato ,,soup ,lentils1 #a cup4 ,water1 #d cups4 ,nut butter1 #a tablespoonful4 ,salt4 ,onion1 #a4 ,stewed tomatoes1 #b cups4 ,browned flour1 #a tablespoonful4 ,stew the lentils with the onion in the water one hour2 add stewed tomatoes1 nut butter1 and browned flour2 bring to a brisk boil1 season with salt1 press through a colander1 reheat1 and serve4 ,,rice ,,and ,,nut ,,soup ,vegetable stock1 #e cups4 ,sage1 teaspoonful4 ,rice1 #c tablespoonfuls4 ,salt4 ,boil twenty minutes and serve4 ,,barley ,,and ,,nut ,,soup ,rice1 #b tablespoonfuls4 ,vegetable stock1 #d cups4 ,barley1 cup4 ,salt4 ,cook the barley and rice until perfectly done in about one and one-half cups of water2 add stock1 salt to taste1 reheat1 and serve4 ,,nut ,,and ,,olive ,,soup ,soup stock1 #d cups4 ,ripe olives1 chopped1 #ab4 ,browned flour1 #a tablespoonful4 ,tomato1 strained1 cup4 ,lemon juice1 #a teaspoonful4 ,nut butter1 #b tablespoonfuls4 ,emulsify the nut butter in a little of the stock1 add the remaining stock and the rest of the ingredients1 except the browned flour1 which should be added after the soup has boiled4 ,salt1 and serve4 ,,lentil ,,and ,,nut ,,soup ,lentils1 cup4 ,oil1 #a tablespoonful4 ,large onion1 #a4 ,vegetable stock1 #d cups4 ,cook lentils till tender and put through a colander2 in the meantime brown the chopped onion in the oil2 add to the lentil pulp1 mix with stock1 salt1 reheat1 and serve4 ,,nut ,,noodle ,,soup ,vegetable soup stock1 #f cups4 ,nut butter1 #b tablespoonfuls4 ,noodles4 ,mix the nut butter in a little of the stock until smooth and thin2 then add remainder of stock1 salt1 boil1 add noodles1 cook about twenty minutes1 serve4 ,,nut ,,and ,,pea ,,soup ,green peas1 #d cups4 ,vegetable soup stock1 #f cups4 ,salt1 #b tablespoonfuls4 ,boil peas till tender1 rub through a colander1 and add to soup stock4 ,salt1 reheat1 and serve4 ,,nut ,,and ,,bean ,,soup ,beans1 #a cup4 ,salt1 #a tablespoonful4 ,vegetable soup stock1 #d cups4 ,a little thyme4 ,cook beans in just enough water to prevent scorching4 ,when done rub through a sieve or colander2 add the vegetable soup stock1 thyme1 and salt4 ,reheat1 and serve4 ,,nut ,,and ,,asparagus ,,soup ,finely cut asparagus1 #d cups4 ,vegetable soup stock1 #d cups4 ,salt4 ,cook till asparagus is very tender2 put through a sieve2 add stock and salt2 reheat1 and serve4 ,,brown ,,bean ,,soup ,water1 #b quarts4 ,tomatoes1 #a cup4 ,onion1 4 ,small bunch of herbs1 anise1 laurel1 etc4 ,salt4 ,brown beans1 #a cup4 ,leek1 4 ,juice of #a lemon4 ,cook beans in water till soft1 then add vegetables and herbs2 after the soup is boiled1 add the lemon juice2 rub through a sieve2 salt1 reheat1 and serve4 ,,white ,,bean ,,soup ,white beans1 #a cup4 ,onion1 medium sized1 #a4 ,salt1 #a teaspoonful4 ,water1 #b quarts4 ,nut butter1 #a tablespoonful4 ,stew the beans and onions in the water until tender2 add nut butter and salt2 press through a sieve1 bring to a boil1 and serve4 ,the addition of some cream will improve this soup4 ,,sago ,,soup ,sago1 cup4 ,egg1 #a4 ,boiling milk1 #d cups4 ,boiled cream4 ,wash the sago1 add it to the boiling milk1 and simmer till the sago is dissolved and forms a sort of jelly4 ,at the moment of serving add the beaten yolk of an egg and a little cream previously boiled4 ,,bean ,,tapioca ,white beans1 cup4 ,tapioca1 cup4 ,salt4 ,water1 #d cups4 ,hot water4 ,cream4 ,cook beans in water till well done2 press through a strainer1 add tapioca1 and cook till clear2 add hot water to make of proper consistency2 season with salt and cream2 heat well1 and serve4 ,,green ,,pea ,,soup ,green peas1 in pod1 #d quarts4 ,spinach leaves1 #a handful4 ,sliced lettuce1 #a head4 ,dash of lemon juice4 ,salt1 teaspoonful4 ,sugar1 #a teaspoonful4 ,boiling water1 #f cups4 ,cucumber sliced1 4 ,shell peas and throw into a dish of cold water2 break the shells and put them into a kettle with boiling water2 set over the fire and simmer half an hour4 ,remove pods1 and add lettuce1 spinach1 salt and sugar4 ,let boil till the spinach and lettuce are pulpy1 take up1 and run through a puree sieve2 boil the peas and cucumber in a little water1 mash and rub through a sieve2 mix with the soup1 season with salt and a dash of lemon juice4 ,serve with croutons4 ,,rice ,,soup ,rice1 cup4 ,salt1 #a teaspoonful4 ,milk1 #c cups4 ,butter1 #a tablespoonful4 ,water1 #c cups4 ,egg yolk1 #a4 ,flour1 #b teaspoonfuls4 ,boil the rice in the water for forty minutes1 or until perfectly soft1 adding salt2 add sufficient boiling water from time to time to keep the original amount2 press through a sieve and thicken with well-beaten yolk of egg1 milk1 flour1 and butter4 ,add a little more salt if necessary2 serve with toasted crackers or zwieback sprinkled with crumbs of cottage cheese4 ,,lima ,,bean ,,soup ,lima bean soup may be prepared same as white bean soup1 omitting the tapioca4 ,,bread ,,bisque ,dry sifted bread crumbs1 one cup1 added to cream soup1 four cups4 ,,tomato ,,bisque ,,no4 #a ,tomatoes1 quart can4 ,flour1 #a tablespoonful4 ,nut butter1 #a tablespoonful4 ,milk1 #d cups4 ,butter1 #a tablespoonful4 ,salt4 ,bay leaf1 #a4 ,onion1 small1 #a4 ,place butter in pot1 add one bay leaf1 one small onion2 let braize till light brown1 add flour1 and stir until flour is well mixed2 add hot milk1 slowly stirring constantly to keep smooth2 add nut butter1 which should be emulsified first with the tomato1 then add slowly stirring briskly2 salt1 heat thoroughly1 strain2 reheat1 serve4 ,,tomato ,,bisque ,,no4 #b ,strained tomatoes1 #d cups4 ,peanut butter1 about #d tablespoonfuls4 ,salt4 ,put tomatoes in double boiler1 set on the range1 and when scalding hot add the nut butter emulsified in enough water to pour readily1 mix together and salt to taste4 ,use plenty of salt to bring out the flavor4 ,,rolled ,,oats ,,soup ,chopped onion1 #a4 ,celery salt4 ,left-over porridge1 #a cup4 ,milk1 #b cups4 ,butter1 #a tablespoonful4 ,bay leaf4 ,water1 #b cups4 ,salt1 #a teaspoonful4 ,into a saucepan put the chopped onion and butter2 cook carefully1 without browning the butter1 until the onion is perfectly soft2 then add celery salt1 bay leaf1 and porridge2 stir for a moment1 then add water and milk2 bring to a boil and strain2 add salt1 reheat1 and serve4 ,,family ,,favorite ,soup stock1 #d cups4 ,sliced okra1 #a pod4 ,salt4 ,stewed tomatoes1 cup4 ,water1 #a cup4 ,mix all together and boil one hour2 strain1 reheat1 and serve4 ,,nut ,,meat ,,broth ,water1 #d cups4 ,almond meal1 #a cup4 ,gluten meal or browned flour1 #b tablespoonfuls4 ,salt4 ,let all boil together thoroughly1 and serve4 ,,pea ,,soup ,,with ,,vegetable ,,stock ,scotch peas1 #a cup4 ,vegetable soup stock1 #d cups4 ,mint1 teaspoonful4 ,salt4 ,cook peas till soft and put through a fine colander to remove the hulls4 ,add soup stock and mint1 reheat1 salt1 and serve4 ,a cup of cream is a great improvement to this soup4 ,,savory ,,potato ,,soup ,vegetable soup stock1 #d cups4 ,potatoes1 medium size1 #b or #c4 ,mint1 teaspoonful4 ,chopped onion1 #a4 ,salt1 #a teaspoonful4 ,marjoram1 teaspoonful4 ,cook the potatoes and onion till soft4 ,put through a colander1 add the soup stock1 mint1 marjoram1 and salt1 which have been simmered together half an hour4 ,heat well1 and serve4 ,,celery ,,and ,,tomato ,,soup ,celery heart1 #a4 ,soup stock1 #b cups4 ,celery salt4 ,tomato1 #b cups4 ,salt4 ,chop celery rather fine1 and cook in a little water till tender2 add the tomato1 salt1 and soup stock2 heat well1 and serve4 ,,nut ,,and ,,cream ,,of ,,corn ,,soup ,sweet corn rubbed fine1 #a quart can4 ,vegetable soup stock1 #d cups4 ,salt1 #a heaping tablespoonful4 ,bring to a boil1 rub through a colander1 reheat1 and serve4 ,,artichoke ,,soup ,artichokes1 #f4 ,onions1 small1 #b4 ,sage1 teaspoonful4 ,lemon juice1 #a tablespoonful4 ,salt4 ,water1 #b quarts4 ,protose1 pound4 ,bay leaf4 ,browned flour1 #a tablespoonful4 ,select prime1 green1 globe artichokes before they have developed2 cut off the stems1 trim off the hard leaves round the bottom1 and cut off the upper quarter of the artichoke leaves4 ,put the water in soup kettle2 add the artichoke1 onions1 and protose4 ,let simmer gently for two hours1 then add sage1 bay leaf1 and lemon juice4 ,thicken with browned flour4 ,let all boil together a few minutes1 then press through a colander1 salt1 reheat1 and serve4 ,,impromptu ,,soup ,,no4 #a ,onion1 #a4 ,slice into heated saucepan with ,savory or green herbs1 #a pinch4 ,butter1 #a tablespoonful4 ,let brown two or three minutes1 then add ,nut butter1 #a tablespoonful4 ,brown a little longer1 then add ,stewed tomatoes1 #a cup4 ,hot water1 #c cups4 ,let all boil together and thicken with gluten2 salt1 strain1 and serve4 ,,impromptu ,,soup ,,no4 #b ,malted nuts1 cup4 ,browned flour1 #a tablespoonful4 ,flour1 #a tablespoonful4 ,mix1 and dissolve in a little milk1 then add ,milk1 #c cups and heat to boiling point1 stirring often to prevent scorching2 set back far enough to keep from boiling1 then whip into the broth ,eggs well beaten1 #d4 ,salt1 and serve4 ,,creole ,,soup ,water1 #b cups4 ,tomatoes1 #a pint4 ,clove of garlic1 #a4 ,small turnip1 #a4 ,boiled rice1 heaped tablespoonful4 ,small carrot1 #a4 ,boil all together1 season with a little salt1 rub the vegetables through a sieve1 and thin to the consistency of cream with hot water or nut cream4 ,,palestine ,,soup ,jerusalem artichokes1 #ab4 ,celery1 #a sprig4 ,boiled cream1 #a pint4 ,croutons4 ,leek1 #a sprig4 ,salt4 ,nutmeg4 ,wash and peel the artichokes1 put over them cold water sufficient to cover1 add leeks1 celery1 and salt4 ,simmer an hour and a half4 ,press through a sieve1 put back on the stove1 and beat into it a pint of boiled cream4 ,add a little nutmeg4 ,serve with croutons4 ,if too thick1 add a little hot milk or cream4 ,,fruit ,,soup 7,,pineapple7 ,thicken pineapple juice with arrowroot4 ,serve cold with a bit of pineapple glace in each cup4 ,,chocolate ,,soup ,chocolate 7,sanitas71 pound4 ,water1 #b cups4 ,sugar1 #b tablespoonfuls4 ,flour1 #a tablespoonful4 ,milk1 #a quart4 ,ground cinnamon1 #a teaspoonful4 ,whipped cream1 #a cup4 ,soak the chocolate in two cups of the water2 when soft put to cook2 when it boils add the sugar and flour rubbed smooth in the rest of the water4 ,cook slowly for five minutes and add the hot milk4 ,strain1 stir in the cinnamon and whipped cream4 ,serve at once with crisps or wafers4 ,blanched almonds toasted are served with the soup4 ,,fruit ,,soup ,strawberry1 or other juice1 #a cup4 ,pineapple juice1 #a cup4 ,lemon juice1 #a tablespoonful4 ,sago1 #a tablespoonful4 ,sugar1 #a tablespoonful4 ,chipped ice4 ,with the strawberry or other juice cook the sago2 add the pineapple juice and sugar2 cool1 and serve in sherbet cups with chipped ice4 ,,fruit ,,soup 7,,swedish7 ,boil prunes and raisins slowly till tender1 sweeten and save the juice2 boil sago till clear1 mix with the fruit and juice1 and serve very cold4 ,,fruit ,,soup 7,,orange7 ,thicken orange juice with arrowroot1 and serve very cold in cups with a bit of candied orange peel on top of each glass4 ,,fruit ,,soup 7,,lemon7 ,make a strong lemonade1 thicken with arrowroot1 serve very cold with a bit of candied lemon peel or candied ginger in each glass4 ,,fruit ,,soup 7,,marquise7 ,take two parts red raspberry juice and one of currant1 sweeten1 thicken with arrowroot and sago2 candied orange peel or blanched and shredded almonds are a dainty addition4 ,,fruit ,,soup 7,,cranberry7 ,thicken some sweetened cranberry juice with arrowroot1 and serve cold in cups1 as a first course at a ,christmas or ,new ,year's dinner4 ,,fruit ,,soup 7,,grape7 ,thicken bottled grape juice with arrowroot1 and serve cold with chipped ice4 ,this is refreshing for invalids4 ,,fruit ,,soup 7,,cherry7 ,thicken cherry juice with arrowroot1 and serve with other fruit soups2 garnish with black cherries in their season4 ,,fruit ,,soup 7,,strawberry7 ,thicken fresh strawberry juice with arrowroot and put on ice to chill2 put a layer of chipped ice on top of each cup before serving1 and lay a ripe strawberry1 stem and all1 on top of each glass4 ,,raisin1 ,,apple1 ,,or ,,prune ,,soup ,either seedless raisins1 apples1 or prunes may be added to sago soup4 ,the soup should then bear the name of the fruit used4 ,,entrees ,,mock ,,white ,,fish ,rice flour1 cup4 ,butter1 #a scant teaspoonful4 ,mace1 teaspoonful4 ,salt to taste4 ,milk1 #a cup4 ,onion grated1 #a tablespoonful4 ,potatoes1 mashed1 #c cups4 ,heat the milk to boiling1 stir in the rice1 flour1 butter1 onion1 mace1 and salt4 ,cook all ten minutes1 stirring frequently4 ,have the potatoes ready1 freshly cooked and mashed2 while hot add the rice mixture1 and put into a pan to cool4 ,when cool1 cut in slices about five inches long1 dip in egg and crumbs1 put in oiled pan1 and bake until nicely browned4 ,serve with parsley sauce4 ,,fillets ,,of ,,vegetarian ,,salmon ,milk4 #a cups4 ,farina1 cup4 ,tomatoes1 cooked and strained1 cup4 ,egg1 #a4 ,salt to taste ,nuttolene1 cup4 ,eggplant1 boiled and mashed1 #a cups4 ,bread crumbs1 fine and dry1 #a cup4 ,color1 vegetable red enough to make salmon color4 ,cook and mash the eggplant1 stir the nuttolene to a cream in a little of the milk1 then add the rest of the milk1 the eggplant1 tomatoes1 and salt4 ,set in double boiler2 when scalding hot1 add the farina and bread crumbs4 ,mix thoroughly and let cook fifteen or twenty minutes4 ,remove from the range1 stir in the raw egg and the color1 mixing till the color is perfectly blended4 ,turn into a deep pan to cool2 should be about two inches deep4 ,when cold cut into slices1 egg1 crumb1 and bake4 ,serve with parsley sauce4 ,,protose ,,roast ,,with ,,olive ,,sauce ,protose1 pound4 ,chopped onion1 small1 #a4 ,parsley1 #a tablespoonful4 ,boiling water1 #b cups4 ,butter1 #a tablespoonful4 ,bread crumbs1 #b cups4 ,eggs1 #b4 ,salt to taste4 ,put the onion1 parsley1 and butter into the boiling water1 and thicken with bread crumbs stiff enough to cut nicely when done4 ,into this mixture put one hard-boiled egg chopped fine1 and break in one raw egg to make it hold together4 ,salt to taste4 ,put a layer of this filling into a baking-pan1 then a layer of protose cut in thin slices1 then a layer of the filling1 and another layer of the protose1 and last another layer of the filling4 ,bake in a moderate oven one hour4 ,serve with olive sauce4 ,,mock ,,turkey ,,with ,,dressing ,german lentils1 #a cup4 ,chopped walnut meats1 cup4 ,milk1 #a cup4 ,salt4 ,celery salt4 ,granola or bread crumbs4 ,minced onion1 cup4 ,chopped celery1 #a cup4 ,eggs1 #b4 ,sage4 ,sliced bread4 #a4 ,thoroughly wash the lentils and soak overnight4 ,boil slowly until tender and run through colander4 ,add the walnut meats1 one egg1 and the minced onion browned with the chopped celery in a little oil4 ,add salt and sage to taste4 ,thicken with granola or bread crumbs4 #b4 ,dip thin slices of bread in a mixture of one egg and a cup of milk1 or thin slices of nuttolene may be used instead4 ,make alternate layers of #a and #b4 ,,dressing ,,no4 #a ,stale bread crumbs4 ,hot milk1 #b cups4 ,eggs1 #a or #b4 ,butter1 #a tablespoonful4 ,mix bread crumbs with hot milk1 eggs1 and butter4 ,season with salt1 sage1 and onions4 ,serve with cranberry sauce4 ,,dressing ,,no4 #b ,large onions1 #b4 ,fresh bread crumbs1 #a cup4 ,milk1 cup4 ,sage1 #a tablespoonful4 ,beaten eggs1 #b4 ,chopped parsley1 #b tablespoonfuls4 ,butter1 cup4 ,salt to taste4 ,peel onions and parboil4 ,drain and chop fine4 ,soak bread crumbs in the milk2 then mix all ingredients together4 ,stir the mixture over the fire until it is reduced to a thick paste1 without allowing it to boil4 ,serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other4 ,,roast ,,duck 7,,vegetarian ,,style7 ,lentil pulp1 #a cups4 ,minced onion1 cup4 ,chopped parsley1 cup4 ,stale bread crumbs1 ground fine1 #a cup4 ,eggs 7one hard-boiled71 #c4 ,butter1 #a teaspoonful4 ,chopped walnuts1 cup4 ,take lentil pulp1 one hard-boiled egg chopped fine1 one beaten egg1 minced onion1 and chopped parsley browned in a little oil1 one teaspoonful of butter1 and salt to taste4 ,mix well and put one-half of this mixture in an oiled baking pan1 then a layer of the following mixture3 ,stale bread crumbs soaked in hot water1 chopped walnuts1 a little grated onion1 one egg1 and salt and sage to taste4 ,finish with a layer of the lentil mixture4 ,bake1 and serve with gravy4 ,,nuttolene ,,roast ,nuttolene1 #a pound4 ,bread crumbs4 ,hot water1 #a quart4 ,salt and sage to taste4 ,put the nuttolene through a vegetable press1 or work smooth with a knife or spoon2 add the hot water and beat to a cream4 ,add salt and sage1 and thicken with bread crumbs stiff enough to retain its shape when moulded4 ,press into a deep buttered bread-pan and bake till nicely browned4 ,turn out of the pan and slice4 ,serve with any good brown sauce or walnut gravy4 ,,mock ,,veal ,,loaf ,nuttolene1 pound4 ,minced protose1 pound4 ,egg1 well beaten1 #a4 ,milk1 cup4 ,sage1 teaspoonful4 ,ground mace1 teaspoonful4 ,butter size of an egg4 #a small onion1 braized in the butter4 ,cracker or zwieback crumbs enough to make a stiff mixture4 ,mix all together1 salt to taste1 and bake in a deep bread-pan4 ,garnish with parsley or young celery hearts4 ,,vegetarian ,,roast ,nut food1 pound4 ,onion1 4 ,egg1 #a4 ,hot water1 #b cups4 ,butter1 #b teaspoonfuls4 ,bread crumbs or granola4 ,to the water add the nut food minced1 minced and browned onion1 and butter4 ,thicken with toasted bread crumbs or granola until quite stiff4 ,add the beaten egg1 salt1 and a little sage if desired4 ,put in oiled pan and bake4 ,serve with gravy4 ,,roast ,,of ,,protose ,protose1 #a pound4 ,strained tomato1 cup4 ,chopped onion1 #a4 ,nut butter1 #b tablespoonfuls4 ,browned flour1 #b tablespoonfuls4 ,sage4 ,cut the protose lengthwise through the center1 then cut each half in six pieces4 ,place in a deep baking-pan1 let the first piece lean slantingly against the end or side of the pan1 the second against the first1 and so on4 ,sprinkle this with finely chopped onion1 and a little powdered sage1 and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified1 in enough hot water to cover the protose4 ,add to this the browned flour1 rubbed smooth in a little tomato4 ,salt to taste4 ,a little celery salt may be used if desired4 ,cover and bake till the gravy is thick and brown4 ,,hamburger ,,loaf ,lentils1 raw1 #a cup4 ,protose1 pound4 ,cooking oil1 #b tablespoonfuls4 ,salt4 ,chopped onion1 cup4 ,eggs1 #e4 ,bread crumbs4 ,cook the lentils until tender1 then simmer as dry as possible4 ,put through a colander1 brown the onions in oil1 and add to the lentils1 together with the protose and two of the raw eggs4 ,mix salt to taste1 and add enough bread crumbs so that it will mold nicely4 ,have the three remaining eggs boiled hard and the shells removed4 ,put one-half the loaf mixture into a bread-pan1 then put the three hard-boiled eggs in a row through the center and cover with the remaining mixture4 ,press down gently and bake4 ,serve with sauce imperial4 ,,nut ,,and ,,granola ,,roast ,minced nut food1 pound4 ,onion1 #a4 ,oil1 #a tablespoonful4 ,egg1 #a4 ,boiling water1 #b cups4 ,granola4 ,brown the onion in the oil1 then add the minced nut foods and boiling water4 ,thicken with granola4 ,stir in the raw egg1 and a little sage or thyme if desired4 ,salt to taste4 ,put in oiled pan and bake4 ,serve with gravy4 ,,cream ,,nut ,,loaf ,dried bread crumbs1 #b cups4 ,ground sweet corn1 #a cup4 ,ground ,brazil nuts1 #a cup4 ,eggs1 #b4 ,sage4 ,mashed peas1 #a cup4 ,mashed potatoes1 #a cup4 ,cream1 cup4 ,salt4 ,mix all thoroughly together1 press in a deep bread-pan1 and bake a nice brown4 ,serve with a sauce made of one part sweet cider and two parts grape juice1 thickened with a little corn starch4 ,,imperial ,,nut ,,roast ,pea pulp1 #a cups4 ,chopped walnuts1 #a cups4 ,bread crumbs1 #a cup4 ,sage4 ,lentil pulp1 #a cups4 ,egg1 #a4 ,salt4 ,milk to moisten4 ,mix the peas1 lentils1 and walnuts with salt to taste4 ,put a layer in a deep bread-pan1 then put a layer made of the crumbs1 eggs1 milk1 sage1 and salt4 ,this should be just stiff enough to spread easily4 ,cover with the remaining pea and lentil mixture4 ,baste with cream1 put in the oven1 and brown4 ,,walnut ,,loaf ,chopped walnut meats1 cup4 ,egg1 #a4 ,boiling water1 #b cups4 ,olive oil or butter1 tablespoonful4 ,bread crumbs1 #b cups4 ,salt to taste4 ,mix walnut meats and crumbs together1 pour over the boiling water1 mix well1 add the raw egg1 butter1 and salt1 stir thoroughly1 press into buttered bread-pan1 and bake4 ,,walnut ,,roast ,granola1 #b cups4 ,ground walnuts1 #a cup4 ,milk or cream1 #a quart4 ,eggs1 #d4 ,soak the granola in the milk or cream for ten minutes and add the walnuts1 eggs1 salt1 and a dash of nutmeg4 ,mix the preparation well4 ,grease a baking-pan1 turn in the mixture1 and bake thirty-five to forty minutes4 ,,cereal ,,roast ,cream1 #d ,cups4 ,nut meal1 #a cup4 ,onion1 chopped fine1 #a4 ,sage4 ,gluten1 cup4 ,bread crumbs1 #a cups4 ,salt4 ,mix all together and bake in a moderately hot oven4 ,,nut ,,and ,,tomato ,,roast ,celery1 #a root4 ,granola1 #a cups4 ,eggs1 #e4 ,nuttolene1 pound4 ,tomatoes1 #b cups4 ,onions1 #c4 ,protose1 pound4 ,chop the celery and onions fine1 put into a saucepan with enough cooking oil to prevent burning1 and cook until a rich brown1 stirring occasionally4 ,add to this one quart of boiling water and the tomatoes4 ,boil for fifteen to twenty minutes4 ,then remove and strain as much as possible through a soup strainer4 ,take three and one-half cups of this gravy and mix with it the granola1 eggs1 and salt to taste4 ,have ready the protose and nuttolene cut into thin slices4 ,put in a layer of the granola mixture into a big baking-pan1 then a layer of protose1 then granola1 then nuttolene1 and so on until all is used1 finishing with the granola mixture4 ,bake forty-five minutes or until a nice brown4 ,remove from the fire1 let cool a little1 turn out on a platter1 and serve with the remaining gravy4 ,,dried ,,pea ,,croquettes ,dried peas1 #a cups4 ,egg1 #a4 ,salt4 ,olive oil1 #b teaspoonfuls4 ,bread crumbs4 ,cover the peas with water and soak overnight4 ,drain and cook in fresh boiling water until tender4 ,drain1 press through a colander1 add a little salt and olive oil4 ,mix thoroughly and form into small rolls about three inches long4 ,dip in beaten egg1 roll in bread crumbs1 and bake in a quick oven4 ,serve with tomato sauce4 ,,chicken ,,croquettes ,mashed potato1 cup4 ,toasted bread crumbs1 cup4 ,nut butter1 cup4 ,hard-boiled egg1 chopped fine1 #a4 ,browned onion1 cup4 ,sage1 #a teaspoonful4 ,hot water1 cup4 ,chopped walnuts1 cup4 ,minced nuttolene1 #b tablespoonfuls4 ,beaten egg1 #a4 ,boiled rice1 #a cup4 ,salt1 #c teaspoonfuls4 ,mix all together and form into croquettes2 dip into beaten eggs and milk1 roll in browned bread crumbs which have been oiled or buttered1 and bake4 ,,hashed ,,protose ,,croquettes ,protose1 #a pound4 ,butter1 #a tablespoonful4 ,salt4 ,potatoes1 #a pound4 ,eggs1 #d4 ,mace4 ,boil the potatoes1 mash1 add the minced protose1 the yolk of three eggs1 salt1 and mace4 ,mix thoroughly1 form into oblong croquettes2 egg1 crumb1 and bake4 ,,egg ,,mixture ,,for ,,croquettes1 ,,fillets1 ,,etc4 ,break an egg into a bowl or deep saucepan1 break up with a fork1 add a tablespoonful of hot water to soften the albumen of the egg1 and mix till free from lumps1 but do not beat in too much air4 ,dip the croquettes in the egg1 roll in crumbs1 and bake4 ,,protose ,,with ,,browned ,,potatoes ,peel and slice potatoes three-fourths of an inch thick4 ,cut protose in strips same thickness4 ,place in a pan two slices of potatoes and one of protose1 and repeat same until the pan is full4 ,pour over this vegetable stock sufficient to cover4 ,bake in the oven till the potatoes are done and nicely browned4 ,,nut ,,fricassee ,,with ,,browned ,,sweet ,,potatoes ,cut some nut food into half-inch cubes and pour over it a thick1 brown or white gravy sufficient to cover well4 ,let it simmer about one hour4 ,peel and steam or boil potatoes until tender1 but not overdone4 ,put them in a baking dish with a little butter or olive oil1 salt1 and bake in a quick oven until nicely browned4 ,serve with the fricassee4 ,,frijoles ,,with ,,protose ,,mexicano ,mexican beans1 cup4 ,vegetable stock1 #a cup4 ,mace4 ,diced protose1 pound4 ,strained tomatoes1 #a cup4 ,salt4 ,cook the beans in just enough water to prevent scorching4 ,when done1 have ready a stock made of the vegetable stock1 tomatoes1 mace1 and salt4 ,pour over the beans1 together with the protose1 and let simmer for an hour or more4 ,,fricassee ,,of ,,protose ,,with ,,potato ,serve a spoonful of nice white mashed potato on an empty platter2 press a slice of broiled protose up against the potato1 and serve with a spoonful of brown gravy4 ,garnish with parsley4 ,,green ,,corn ,,and ,,tomato ,corn pulp1 #c cups4 ,strained tomatoes1 #a cup4 ,butter1 #a tablespoonful4 ,salt4 ,scrape the given amount of corn from the cob1 add the tomatoes and butter1 simmer until the corn is tender2 salt1 and serve as a vegetable4 ,cold boiled corn cut from the cob may be substituted for the fresh corn1 if desired4 ,,mock ,,chicken ,,rissoles ,protose1 pound4 ,nuttolene1 pound4 ,milk1 cup4 ,mace4 ,flour1 #a tablespoonful4 ,butter1 cup4 ,salt4 ,put the butter into a saucepan2 when hot stir in the flour1 and stir until brown2 add the hot milk1 salt1 and mace1 and let cook a few minutes4 ,chop the nut food fine and mix into the sauce4 ,have ready some tart shells made of rich pie paste2 fill with the mixture4 ,the sauce should be cool before adding the nut food4 ,,new ,,england ,,boiled ,,dinner ,potatoes1 #d cups4 ,turnips1 #a cup4 ,onions1 #b cups4 ,carrots1 #a cups4 ,cabbage1 #b cups4 ,cut the potatoes1 carrots1 and turnips in three-quarter inch cubes2 slice the onions and cut the cabbage into pieces about one and one-half inch square4 ,boil the potatoes and onions together4 ,the carrots turnips and cabbage may also be cooked together in salted water4 ,when all are done1 mix together1 and serve with slices of protose or other nut food that has been braized in a tomato or brown sauce4 ,,nut ,,and ,,vegetable ,,stew ,nuttolene1 #a cup4 ,turnips1 cup4 ,chopped celery1 cup4 ,bay leaf1 #a4 ,salt4 ,carrots1 #a cups ,potatoes1 #a cups4 ,onion1 small1 #a4 ,butter1 #a lump4 ,put all on1 except nuttolene and potatoes1 and boil one hour4 ,then add potatoes and nuttolene and cook slowly until potatoes are done4 ,salt to taste4 ,thicken with a little flour1 work smooth with a lump of butter4 ,a little protose might also be added4 ,,stewed ,,protose 7,,spanish7 ,butter1 #a tablespoonful4 ,minced parsley1 #a tablespoonful4 ,tomatoes1 #d cups4 ,onions1 #d4 ,flour1 #b tablespoonfuls4 ,protose1 #a pound4 ,put the butter into a saucepan and add the sliced onion1 minced parsley1 and cook ten minutes4 ,then stir in the flour1 mix well1 and add the tomatoes4 ,stir well to free from lumps4 ,cover and cook twenty to thirty minutes4 ,slice the protose into small pieces and simmer in sauce ten minutes4 ,salt1 and serve4 ,,protose ,,fricassee ,tomatoes1 #a cup4 ,minced parsley1 #a teaspoonful4 ,protose1 #a pound4 ,vegetable stock1 #b cups4 ,mixed herbs1 teaspoonful4 ,onion1 #a4 ,eggs 7yolks71 #b4 ,mince the onion and braize in a little butter or olive oil five minutes2 add the minced parsley strained tomatoes1 mixed herbs1 and vegetable broth4 ,bring to a boil and add the protose1 cut into cubes or diamonds of one-half inch4 ,cook for a few minutes and thicken with a few spoonfuls of flour rubbed smooth in a little water4 ,salt to taste1 and serve4 ,just before serving add the beaten yolks4 ,,protose ,,steak ,,smothered ,,in ,,onions ,protose1 pound4 ,cooking oil1 cup4 ,salt4 ,onions1 large1 #f4 ,vegetable stock1 #b cups4 ,cut the protose into twelve slices1 lay half of them in an oiled baking-pan2 have the onions sliced and lightly browned in the oil4 ,cook half of the onions over the protose1 then put on the rest of the protose1 then the remainder of the onions1 pouring the vegetable stock over all4 ,salt to taste4 ,bake until the stock is reduced to a rich brown gravy4 ,,protose ,,smothered ,,with ,,tomatoes ,protose1 pound4 ,butter1 cup4 ,salt4 ,tomatoes1 #ab4 ,sugar1 #b tablespoonfuls4 ,celery salt4 ,cut protose into twelve slices and cut each tomato in half4 ,put one slice of tomato in a baking-pan2 on this put a slice of the protose1 then a slice of tomato on top1 and so on1 making twelve orders in all4 ,chop the butter in little pieces and sprinkle over1 also the salt and celery salt4 ,cover and bake until the tomato is nearly done4 ,then remove the cover and brown very lightly4 ,serve two slices to each person1 garnished with parsley4 ,,protose ,,pot ,,roast ,protose1 pound4 ,strained tomatoes1 #a cup4 ,vegetable soup stock1 #b cups4 ,salt to taste4 ,mix the vegetable stock with the strained tomatoes1 salt to taste1 and pour over the protose1 which has been sliced and placed in a baking-pan4 ,bake one hour4 ,,braized ,,protose ,,and ,,cabbage ,braize protose according to the recipe1 and serve with boiled cabbage4 ,,protose ,,steak ,,with ,,potatoes ,,smothered ,,in ,,onions ,by putting a layer of sliced raw potatoes in the bottom of the pan and covering with the protose1 onions1 and stock1 we have protose steak and potatoes smothered with onions4 ,,protose ,,pilau ,water1 pint4 ,rice1 cooked1 #a cup4 ,butter1 #a teaspoonful4 ,protose1 inch cubes1 pound4 ,minced onion1 #a tablespoonful4 ,let simmer ten or fifteen minutes2 thicken with browned flour1 two heaping teaspoonfuls1 mixed with strained tomatoes to consistency to pour easily4 ,salt and celery salt to taste4 ,,protose ,,patties 7,,plain7 ,protose1 #a pound4 ,salt4 ,cream1 #c tablespoonfuls4 ,eggs1 #b4 ,bread crumbs4 ,thoroughly crush the protose and mix with the salt and one egg4 ,form into patties1 roll in egg and cream1 then in bread crumbs4 ,bake in greased pan till lightly browned4 ,if desired1 the crumbs may be slightly moistened with cream4 ,,braized ,,protose ,protose1 #ab slices4 ,vegetable stock1 ,no4 #b1 #c cups4 ,sage4 ,minced onion1 medium size1 #a4 ,butter4 ,butter a deep pan and sprinkle with the minced onion and sage4 ,on this lay the slices of protose1 cut a little less than half an inch thick4 ,cover the pan and put into the oven to brown1 turning the protose once1 and watching carefully that the onions do not burn4 ,remove from the oven and cover with the vegetable stock4 ,cover and return to the oven1 and bake until the stock is reduced to a thick1 brown gravy4 ,,protose ,,cutlets ,,with ,,mashed ,,potato ,protose1 pound4 ,milk1 #a cup4 ,brown sauce4 ,egg1 #a4 ,granose flakes4 ,cut protose into six slices as for protose steak4 ,dip in beaten egg and milk1 and roll in granose flakes4 ,do this the second time1 and bake in brown sauce about thirty minutes4 ,serve with mashed potato4 ,,nut ,,lisbon ,,steak ,protose1 #f large slices4 ,brown gravy1 #c cups4 ,broil or fry the protose a nice brown 7but do not burn7 and drop into the gravy 7any good brown gravy will do72 let simmer an hour or two4 ,serve hot with a spoonful of the gravy4 ,more protose may be used if desired4 ,,protose ,,and ,,tomato ,protose1 #f large slices4 ,tomato1 cooked and strained1 #b cups4 ,corn starch1 #a teaspoonful4 ,salt to taste4 ,cut the protose in rather thick slices and lay in a flat baking-pan 7one about two inches deep will answer nicely72 boil the tomatoes and thicken with the corn starch2 add the salt1 and pour over the protose4 ,bake slowly in a moderate oven4 ,do not bake too dry4 ,the protose should be nice and juicy with the tomatoes when done4 ,the corn starch may be omitted if desired4 ,,baked ,,protose ,,with ,,macaroni ,macaroni 7not cooked71 #a cups4 ,oil1 #a tablespoonful4 ,flour1 cup4 ,salt4 ,minced protose1 #a cup4 ,minced onion1 medium size1 #a4 ,milk1 #b cups4 ,break the protose in one-inch lengths4 ,drop in three quarts of boiling water1 previously salted4 ,boil from one-half to three-quarters hour1 turn into colander1 and pour cold water over it4 ,drain and turn into baking-pan4 ,,sauce ,put the oil in a stew-pan1 add the onion1 braize till nicely browned1 then add the flour1 and stir until brown4 ,add the milk1 then the protose4 ,season with salt4 ,pour this sauce over the macaroni and sprinkle with bread crumbs4 ,bake in a moderate oven till brown4 ,,frizzled ,,protose ,,in ,,eggs ,protose1 #a pound4 ,eggs1 #h4 ,olive oil4 ,cut the protose into small1 thin1 narrow strips2 put into a frying-pan with a little olive oil1 and when hot pour the well-beaten eggs over it1 stirring constantly1 until the eggs are set4 ,serve hot on toast4 ,,escalloped ,,protose ,protose1 #a pound4 ,bread crumbs1 cup4 ,potatoes1 medium size1 #d4 ,brown sauce1 sufficient to cover4 ,slice one-half the potatoes in a baking dish1 sprinkle one-half the bread crumbs over them2 on the crumbs put half the protose cut into thin slices2 pour over some of the gravy to moisten4 ,add the remainder of the ingredients in the same manner1 making two layers4 ,there should be sufficient gravy to cover and cook the potatoes and protose4 ,,eggplant ,,baked ,,with ,,protose ,eggplant1 medium size1 #b4 ,chopped onion1 large1 #a4 ,salt4 ,protose1 pound4 ,vegetable stock4 ,peel and slice the eggplant in one-fourth inch slices1 and cut the protose into twelve slices4 ,put a layer of the eggplant in an oiled pan1 then a layer of protose1 and sprinkle part of the onion over all4 ,make another layer with the remainder and cover with vegetable stock4 ,salt to taste1 cover1 and bake4 ,tomato may be used in place of the stock if desired4 ,,protose ,,jambalaya ,butter1 #a tablespoonful4 ,minced onion1 #a4 ,minced garlic1 small1 #a4 ,flour1 #a tablespoonful4 ,tomatoes1 #a cups4 ,vegetable stock1 #a quarts4 ,rice1 #a cup4 ,minced protose1 pound4 ,minced celery1 cup4 ,salt1 mace1 and bay leaves4 ,put the butter into a saucepan1 heat1 add the onion and garlic1 and brown1 then add the flour and brown1 add the tomato1 and cook a few minutes1 stirring to prevent flour from lumping4 ,when nice and brown1 add vegetable stock and the seasoning2 boil until the ingredients are well blended2 add the rice and boil till the rice is tender1 stirring often4 ,to this add the minced protose that has been heated in a covered dish in the oven4 ,mix and serve4 ,,ragout ,,of ,,protose ,protose cut in irregular pieces1 #a pound4 ,hot water1 #d cups4 ,browned flour1 #a tablespoonful4 ,celery salt4 ,strained tomatoes1 #a cups4 ,white flour1 #a tablespoonful4 ,salt4 ,put all together1 except the flour1 and let simmer thirty or forty minutes1 adding enough boiling water from time to time to keep the original quantity4 ,thicken with the flour1 and serve4 ,,protose ,,cutlets 7#a7 ,protose1 minced1 #a pound4 ,season with ,salt4 ,lemon juice4 ,sage4 ,add a little ,chopped parsley4 ,make a heavy white sauce with 7#b7 ,flour1 #b tablespoonfuls4 ,milk1 cup4 ,if desired1 flour may be rubbed with ,butter1 #a tablespoonful4 ,add salt to taste4 ,mix #a thoroughly with #b4 ,when cool1 make into patties1 cutlets1 or croquettes4 ,dip into beaten egg1 roll in bread crumbs that have been moistened with melted butter1 and brown in the oven4 ,,protose ,,chartreuse ,vegetable stock1 #b cups4 ,egg1 #a4 ,salt4 ,protose1 pound4 ,rice1 cooked1 #a quart4 ,bread crumbs1 sufficient to thicken4 ,to the stock add the protose1 bread crumbs1 the egg unbeaten1 and salt4 ,mix thoroughly4 ,line a baking-pan with part of the rice1 and fill in the center with the protose mixture2 cover with the rest of the rice1 and press down gently4 ,bake1 and serve with browned sauce4 ,,protose ,,steak ,split a pound of protose in two lengthwise1 and cut into as many slices as needed4 ,broil in a pan1 and serve with brown sauce4 ,,protose ,,steak ,a ,,la ,,tartare ,minced protose1 #a pound4 ,butter1 #a tablespoonful4 ,mayonnaise1 #c tablespoonfuls4 ,onion1 #a4 ,eggs1 #f4 ,onions and olives mixed1 to garnish4 ,put the butter in a saucepan and set on the range4 ,when hot1 add the onion and cook until brown2 add the minced protose1 a pinch of salt1 and mix4 ,form into balls1 making a depression in each ball1 and drop an egg yolk in each depression4 ,bake until the eggs are done4 ,chop the onions and olives1 add the mayonnaise1 and use as a garnish4 ,,protose ,,or ,,nuttolene ,,cutlets ,protose or nuttolene1 #f slices1 each large enough for a cutlet4 ,eggs1 #c4 ,cream or rich milk1 #b cups4 ,bread crumbs1 buttered1 #a cups4 ,salt4 ,beat the eggs1 add the milk and salt1 dip the slices of nut food in this1 and then in the buttered bread crumbs1 and lay in a greased baking-pan4 ,place the remaining bread crumbs with the milk1 add salt1 and pour over the cutlets4 ,if not enough to cover1 a little milk may be added4 ,put into the oven and bake till the mixture sets1 or it may be placed on the range1 and when one side is browned turn and brown the other side4 ,,golden ,,nut ,,chartreuse ,vegetable stock1 #b cups4 ,corn meal mush1 #a quart4 ,bread crumbs4 ,egg1 #a4 ,protose1 or other nut food1 pound4 ,salt4 ,make the filling same as for protose chartreuse2 line the pan with the mush1 put in the filling1 and cover with mush4 ,bake1 and when cold cut into slices1 egg1 crumb1 and bake4 ,serve with gravy4 ,,lentil ,,hash ,lentils1 #a cup4 ,potatoes1 medium size1 #b4 ,rice1 #b tablespoonfuls4 ,egg1 #a4 ,onion1 large1 #a4 ,tomato1 #a4 ,cooking oil1 cup4 ,garlic1 small piece4 ,boil the lentil1 onion1 tomato1 potatoes1 and rice together till soft2 chop very fine and add the cooking oil1 egg1 and a very small piece of garlic1 and salt to taste4 ,put into oiled pan and bake until brown4 ,,lentil ,,fritters ,lentils1 #a cup4 ,rich milk1 cup4 ,egg1 #a4 ,butter1 #a tablespoonful4 ,flour1 cup4 ,cook lentils until tender1 drain1 press through a colander1 add the milk1 butter1 flour1 salt1 and beaten yolk4 ,mix thoroughly and add the stiffly-beaten white4 ,drop in spoonfuls on oiled griddle and brown on both sides1 or bake in the oven4 ,garnish with parsley1 and serve with marmalade or apple sauce4 ,,walnut ,,lentil ,,patties ,cooked lentils1 #b cups4 ,eggs1 #b4 ,chopped walnuts1 cup4 ,granola1 or bread crumbs4 ,rub the lentils through a colander and add the chopped walnut meats1 one egg1 and a pinch of salt4 ,thicken with bread crumbs or granola4 ,form into patties1 roll in egg and buttered crumbs1 and bake4 ,serve with gravy4 ,,lentil ,,patties ,,on ,,macaroni ,lentils1 #a cup4 ,eggs1 #b4 ,chopped parsley1 #a teaspoonful4 ,minced onion1 #b tablespoonfuls4 ,olive oil1 #b tablespoonfuls4 ,bread crumbs4 ,cook the lentils until tender and put through a colander4 ,to this pulp add the rest of the ingredients1 using sufficient bread crumbs to make stiff enough to form into patties4 ,dip the patties in egg and crumbs4 ,brown in the oven4 ,serve on a platter with creamed macaroni4 ,,walnut ,,lentils ,lentils1 #a cups4 ,walnuts1 #a cup4 ,butter4 ,cook the lentils in six cups of water until quite tender and the water almost dried away4 ,press the lentils through a soup strainer4 ,grind the walnut meats and add to the lentils4 ,add a little butter and salt to taste4 ,,lentil ,,roast ,lentils1 #a cups4 ,butter1 #a tablespoonful4 ,granola1 #a cup4 ,eggs1 #b4 ,onion1 small1 #a4 ,mixed herbs1 #a teaspoonful4 ,ground walnuts1 #a cup4 ,salt4 ,cook the lentils in sufficient water to prevent burning4 ,when tender1 add the sliced onion1 butter1 mixed herbs1 and salt to taste4 ,cook with the pot closely covered for twenty-five to thirty minutes longer4 ,remove from fire1 drain1 press through a colander1 and add the granola1 ground walnuts1 and eggs4 ,mix well1 press into a baking pan1 and bake forty-five minutes or until nicely browned4 ,,lentil ,,nut ,,roast ,lentil pulp1 #b cups4 ,egg1 #a4 ,toasted bread crumbs or granola4 ,nut butter1 cup4 ,dairy butter1 #b teaspoonfuls4 ,emulsify the nut butter in enough water to mix easily4 ,mix all together and thicken with toasted bread crumbs or granola4 ,salt to taste4 ,put in oiled pan and bake4 ,serve with gravy4 ,a little thyme or sage may be used if desired4 ,,rice ,,mold ,rice1 #a cup4 ,milk1 cup4 ,lemon or vanilla flavoring4 ,egg1 #a4 ,sugar1 #b tablespoonfuls4 ,stewed fruit4 ,wash clean and boil the rice in two quarts of water until done4 ,drain off the water well4 ,add1 while hot1 a custard made of the egg1 milk1 and sugar4 ,flavor with lemon or vanilla4 ,form into molds1 and serve with stewed prunes1 peaches1 or any other kind of fruit4 ,,rice ,,and ,,banana ,,compote ,rice1 cup4 ,milk1 #c cups4 ,vanilla4 ,bananas1 #f4 ,sugar4 ,bring the milk to a boil1 thicken with corn starch or flour1 and add sugar to taste4 ,simmer the bananas in this sauce for half an hour4 ,add vanilla4 ,rice for bananas3 ,cook the rice in two and one-fourth cups of water in a double boiler till done4 ,the rice should be soft and each grain standing out separate when done4 ,make a layer of the rice1 and serve the bananas on it4 ,,rice ,,and ,,egg ,,scramble ,rice1 #b cups4 ,eggs1 #d4 ,milk1 #d cups4 ,thoroughly wash the rice and boil in salted water until tender and drain4 ,scramble the eggs in the milk1 add salt when nearly done1 mix with the rice1 and serve hot4 ,,spanish ,,rice ,rice1 #a cup4 ,garlic1 medium size1 4 ,bay leaf1 #a4 ,minced celery1 #a stalk4 ,tomatoes1 #b cups4 ,minced onion1 small1 #a4 ,oil1 #b tablespoonfuls4 ,mace1 teaspoonful4 ,flour1 #b tablespoonfuls4 ,salt4 ,boil the rice until about half done1 drain1 and finish cooking in the following sauce3-- ,put the oil in a saucepan1 add all the other ingredients except the tomato and flour2 set over the fire and stir occasionally1 to prevent burning1 until brown4 ,then add the flour and stir till brown4 ,add the tomato1 let cook a few minutes1 strain1 and add to the rice4 ,,corn ,,fritters ,green corn pulp1 #a pint4 ,milk1 #d tablespoonfuls4 ,flour1 cup4 ,eggs1 #d4 ,mix the corn1 milk1 flour1 and yolks of the eggs together thoroughly4 ,then fold in the well-beaten whites of the eggs1 and fry by spoonfuls4 ,,protose ,,and ,,rice ,,chowder ,protose1 pound4 ,rice1 cooked1 #a cup4 ,potatoes1 pound4 ,butter1 #a tablespoonful4 ,vegetable stock1 #a cup4 ,bread1 loaf4 ,cream1 or milk1 #a cup4 ,salt and mace to taste4 ,put the butter in a deep dish1 melt1 then add a layer of the protose1 sliced quite thin1 then sprinkle with mace1 salt1 and bits of butter4 ,then add a layer of the sliced potatoes1 sprinkle with part of the rice1 then a layer of bread1 then more salt1 bits of butter1 and minced onion4 ,add the remainder in the same order1 and pour over all one cup of hot vegetable stock4 ,cover1 set on range1 and let simmer one-half hour1 then pour over all one cup of hot cream or milk1 and serve4 ,,noodles ,butter1 #a tablespoonful4 ,salt1 teaspoonful4 ,eggs1 #b4 ,flour1 to make a very stiff dough4 ,whip the egg until light1 add the salt1 and work in the flour1 making a smooth1 stiff dough4 ,roll out thin1 in a long narrow strip1 sprinkle with flour to prevent sticking1 and roll up into a long roll1 rolling crosswise4 ,then with a sharp knife cut into very thin slices and drop into boiling salted water4 ,cook about twenty minutes4 ,drain1 pour over the melted butter1 and serve hot4 ,,vegetable ,,oyster ,a ,l',,italienne ,take macaroni broken into one-inch lengths1 and boiled until tender1 and vegetable oyster which has been parboiled twenty minutes1 and put in alternate layers in a baking-pan4 ,pour over this a sauce made from both of the liquors 7macaroni and vegetable oyster7 thickened with the yolks of the eggs4 ,sprinkle with granola and bake until browned4 ,,green ,,corn ,,chowder 7,,new ,,england ,,style7 ,corn pulp1 fresh cut from the cob1 #b cups4 ,diced protose1 #a cup4 ,vegetable stock1 #a cup4 ,parsley1 chopped1 #a tablespoonful4 ,bread crumbs4 ,minced onion1 medium size1 #a4 ,sliced potatoes1 #b cups4 ,oil1 #b tablespoonfuls4 ,salt4 ,brown the onion in the oil1 and add the protose and vegetable stock4 ,when thoroughly heated1 add corn pulp1 mix all together1 heat up well1 and salt4 ,put the sliced potatoes in cold water1 drain1 and put into a pan of flour2 shake the pan so as to cover the potatoes with flour4 ,put half of the potatoes in a layer in the bottom of a baking-pan1 cover with half the corn and protose mixture1 sprinkle with bread crumbs and part of the parsley4 ,in the same manner add the remainder of the potatoes and mixture4 ,moisten with stock and bake until the potatoes are done4 ,,squash ,,fritters ,mashed summer squash1 #b cups4 ,butter1 #a heaping tablespoonful4 ,sugar1 #a tablespoonful4 ,salt1 teaspoonful4 ,rich milk1 cup4 ,flour1 #a cup4 ,eggs1 #b4 ,mix thoroughly the squash1 butter1 milk1 flour1 sugar1 salt1 and beaten yolks4 ,then fold in the stiffly-beaten whites4 ,brown on a griddle4 ,,bean ,,croquettes ,navy beans1 #a cup4 ,olive oil1 #a tablespoonful4 ,bread crumbs4 ,salt1 #a level teaspoonful4 ,beaten egg1 #a4 ,cover beans with water1 soak overnight1 drain1 and cook in fresh boiling water until tender1 or about an hour4 ,drain1 press through a colander1 add salt and olive oil4 ,mix thoroughly and roll into cylinder-shaped croquettes2 dip into beaten egg1 roll in bread crumbs and bake in moderate oven4 ,serve with tomato sauce4 ,,scotch ,,pea ,,loaf ,scotch pea pulp1 #a cups4 ,egg1 #a4 ,poultry dressing or sage4 ,nut food1 #a pound4 ,butter1 #b teaspoonfuls4 ,stir all together1 or thicken with toasted bread crumbs or granola2 bake4 ,serve with gravy4 ,,bean ,,and ,,nut ,,loaf ,white beans1 #a cup4 ,onion1 cup4 ,sage4 ,toasted bread crumbs or granola4 ,chopped walnuts1 #a cup4 ,egg1 #a4 ,salt4 ,thoroughly wash the beans and soak overnight4 ,boil thoroughly1 and when done rub through a colander4 ,add the chopped walnuts1 egg1 onion braized in oil1 sage1 and salt to taste4 ,thicken with granola or toasted bread crumbs4 ,put into an oiled pan and bake4 ,serve with gravy4 ,,carrot ,,souffle ,mashed carrots1 #a cups4 ,rich milk1 #a cup4 ,toasted bread crumbs1 or granola1 #a cups4 ,braized onion1 #a tablespoonful4 ,nutmeg1 #a level teaspoonful4 ,yolks of eggs1 #c4 ,beat the whites of the eggs very stiff and fold into the above mixture4 ,put into oiled pan1 and bake in moderate oven4 ,,okra ,,gumbo 7,,vegetarian ,,style7 ,ripe tomatoes1 #b cups4 ,water1 #a quarts4 ,diced nuttolene1 pound4 ,onion1 medium size1 #a4 ,sliced okra1 #b cups4 ,diced protose1 pound4 ,butter1 #a tablespoonful4 ,rice1 boiled1 #a cup4 ,salt1 celery salt1 mace4 ,watercress1 parsley4 ,cook the tomatoes and okra in the water4 ,brown the onion in the butter1 add the protose and nuttolene with the seasoning2 brown all together a few minutes2 then add the tomato and okra2 let all simmer for two hours4 ,serve on platters on tablespoonful of boiled rice4 ,garnish with the parsley or cress4 ,,baked ,,pot ,,pie ,protose1 #a pound4 ,carrots1 #a cups4 ,strained tomato1 #a cup4 ,thyme4 ,potatoes1 #b cups4 ,minced onion1 cup4 ,chopped parsley4 ,cook the carrots about one hour1 then add potatoes1 onions1 protose1 and a little chopped parsley4 ,simmer in just enough water to keep from burning until potatoes are done4 ,season with thyme and salt to taste4 ,put in an oiled pan and cover with a rich pie paste4 ,bake thirty to forty minutes in a moderate oven4 ,,baked ,,eggplant ,a ,,la ,,creme ,eggplant1 #f slices4 ,milk1 #c cups ,butter4 ,toasted bread crumbs1 cup4 ,salt1 #b teaspoonfuls4 ,peel the eggplant and cut in slices about three-fourths of an inch thick4 ,place slices in a pan and cover with sifted toasted bread crumbs or sifted granola4 ,pour over this the milk2 add salt and small piece of butter1 and bake4 ,if it becomes too dry1 add a little more milk4 ,,mock ,,chicken ,,pie ,boiled potatoes1 #d cups4 ,nuttolene1 pound4 ,eggs1 #b4 ,pie crust4 ,protose1 pound4 ,milk1 #a cup4 ,chopped onion and parsley4 ,nut gravy4 ,put into an oiled baking-pan a layer of the thinly-sliced boiled potato1 and over this a layer of nuttolene cut into thin slices4 ,sprinkle on a little chopped onion and parsley1 then a layer of sliced protose4 ,pour over the nut gravy and let set five minutes4 ,cover this with the pie crust and bake till done4 ,,green ,,corn ,,nut ,,pie ,corn mixture4 ,corn ground1 #b cans4 ,rich milk1 #a cup4 ,flour1 cup4 ,beaten eggs1 #b4 ,salt to taste4 ,nut mixture4 ,minced onion1 #a4 ,chopped celery1 cup4 ,braize in a little butter or oil4 ,add ,water1 #a cup4 ,strained tomatoes1 cup4 ,minced nuttolene or protose1 cup4 ,add to this sufficient bread crumbs to make a batter that will spread easily4 ,oil a baking-pan1 and cover the bottom with one-half of the corn mixture1 then put in the nut food mixture and the remainder of the corn to top4 ,bake till nicely browned4 ,,vegetable ,,oyster ,,pie ,vegetable oysters1 #a quart4 ,potatoes1 #a cup4 ,cream sauce1 #b cups4 ,pie paste sufficient to cover4 ,chopped parsley1 #a teaspoonful4 ,parsnips1 #a cup4 ,salt4 ,boil the vegetables separately until tender2 then mix with the other ingredients and put in a shallow baking-pan4 ,cover with the pie paste and bake a light brown4 ,serve hot4 ,,vermicelli ,,nut ,,pie ,nuttolene1 pound4 ,vermicelli1 #b cups4 ,salt4 ,rich milk1 #d cups4 ,eggs1 #b4 ,cook the nuttolene ten minutes in two cups of rich milk1 then rub through a strainer4 ,flavor with celery salt4 ,cook the vermicelli fifteen minutes1 strain1 and pour over it while in the strainer two quarts of cold water4 ,when it is well drained1 line the bottom of a pie dish with one-half of it4 ,pour over it the puree of nuttolene and cover with the other half of the vermicelli4 ,make a custard of two eggs1 two cups of milk1 and a teaspoonful of salt4 ,turn this custard over the pie1 and with a fork make an impression all over1 to permit the custard to run through4 ,sprinkle a few bread crumbs over it1 and bake in a quick oven thirty minutes4 ,serve with or without sauce4 ,,nut ,,and ,,vegetable ,,pie ,minced onion1 #a cup4 ,minced parsley1 cup4 ,brown and add ,mashed carrots1 #b cups4 ,mashed potatoes1 #b cups4 ,nut food1 #a pound4 ,eggs1 #b4 ,salt to taste and put in oiled pan4 ,pour over this a mixture made by beating one egg in one cup milk1 and bake in a moderate oven till it is nicely browned4 ,,tomato ,,pie ,tomatoes1 #f4 ,chopped parsley4 ,salt4 ,cooking oil1 cup4 ,pie paste4 ,peel and slice the tomatoes and place in a small baking-pan4 ,on top of this put some chopped parsley1 a pinch of salt1 and cooking oil4 ,cover with thin pie paste and bake4 ,,boiled ,,macaroni 7,,plain7 ,put two cups of macaroni1 broken into inch lengths1 into a saucepan1 cover with plenty of boiling water1 salted1 and boil till tender1 or about thirty minutes4 ,stir gently once or twice1 to prevent sticking to the bottom4 ,add enough cold water to stop boiling and let it come to a boil again4 ,drain in a colander4 ,boiled macaroni may be served with a gravy or fruit sauce4 ,,macaroni ,a ,l',,italienne ,macaroni1 raw1 #a cup4 ,corn meal1 #b tablespoonfuls4 ,grated onion1 #b tablespoonfuls4 ,salt to taste4 ,milk or cream1 #b cups4 ,tomatoes1 cooked and strained1 #a cup4 ,break the macaroni into one-inch lengths2 boil in salted water till done2 drain4 ,while the macaroni is cooking1 boil the milk and thicken with the corn meal4 ,when thoroughly cooked1 add the tomatoes1 onions1 and salt4 ,pour this dressing over the macaroni1 and serve hot4 ,,macaroni ,,and ,,kornlet ,macaroni1 raw1 #a cup4 ,cream or rich milk1 cup4 ,kornlet1 cup4 ,salt to taste4 ,break the macaroni in one-inch lengths and boil in salted water till tender4 ,drain1 add the kornlet1 cream1 and salt4 ,mix thoroughly1 spread in a baking-pan1 and bake a light brown4 ,there should be enough kornlet and cream to cover the macaroni smoothly1 and it should not be too moist when done4 ,,macaroni ,,with ,,tomato ,,sauce ,macaroni1 raw1 #a cup4 ,flour1#a tablespoonful4 ,cream1 cup4 ,tomatoes1 stewed and strained1 #b cups4 ,salt to taste4 ,break the macaroni into one-inch lengths and boil in salted water till thoroughly done4 ,boil tomatoes and thicken with flour1 rubbed smooth in a little water4 ,add the cream1 which should be hot1 and salt to taste4 ,drain the macaroni1 pour the sauce over1 mix well1 and serve4 ,the cream may be omitted if preferred4 ,,macaroni ,,cutlets ,macaroni1 raw1 #a cup4 ,flour1 #b heaping tablespoonfuls4 ,minced protose1 #a cup4 ,salt to taste4 ,milk1 #a cup4 ,egg1 #a4 ,bread crumbs4 ,boil the macaroni in salted water till done1 drain1 and chop fine4 ,boil the milk and thicken with the flour2 stir in the well-beaten egg2 beat thoroughly4 ,add the macaroni1 protose1 and salt1 and make stiff with the bread crumbs1 so that it can be made into cutlets4 ,make into any shape desired4 ,put into an oiled pan and bake till nicely browned4 ,serve with tomato or cream sauce4 ,,creamed ,,macaroni ,rich milk1 #b cups4 ,flour1 #b large tablespoonfuls4 ,salt4 ,macaroni1 #a cup4 ,butter4 ,boil the macaroni and put it into a gravy made of the milk1 flour1 butter1 and salt4 ,mix well1 and serve4 ,,macaroni ,,in ,,cream ,macaroni1 #b cups4 ,milk1 #d cups4 ,egg yolk1 #a4 ,cream1 #a cup4 ,cook the macaroni in plenty of boiling water thirty minutes4 ,turn off the water and wash the macaroni by pouring two or three quarts of cold water over it4 ,return the macaroni to the saucepan and add the boiling milk4 ,remove to a cool part of the stove and cook for thirty minutes4 ,before serving1 add the beaten yolk and the boiling cream4 ,shake the pot to mix the egg with the macaroni4 ,stir as little as possible4 ,salt to taste4 ,,egg ,,macaroni ,macaroni1 #a cups4 ,eggs1 hard-boiled1 #c4 ,cream gravy1 #b cups4 ,bread crumbs4 ,break macaroni into one-inch lengths and boil in salted water till tender4 ,drain and wash with cold water4 ,put into a baking dish and sprinkle over it the hard-boiled eggs chopped fine4 ,stir into cream gravy1 made from rich milk1 sprinkle top with bread crumbs4 ,bake until nicely browned4 ,,baked ,,macaroni ,,with ,,egg ,,sauce ,macaroni1 #b cups4 ,milk1 #c cups4 ,granola4 ,eggs1 #d4 ,salt1 #a tablespoonful4 ,break the macaroni into inch lengths and boil in salted water thirty to thirty-five minutes4 ,drain1 turn it into a deep pan4 ,pour over this a custard made with the milk1 beaten eggs1 and salt4 ,sprinkle with granola on top1 and bake in a moderate oven thirty minutes4 ,,macaroni ,,with ,,apple ,butter a deep baking-dish and put in a layer of mashed and sweetened apple sauce4 ,grate a little nutmeg over and add a layer of cooked macaroni4 ,repeat till the dish is full1 finishing with the apple sauce4 ,bake till the apples are slightly browned4 ,serve with sweetened cream1 seasoned with nutmeg4 ,may be served as a dessert4 ,,macaroni ,,and ,,cheese 7,,vegetarian ,,style ,,no4 #a7 ,macaroni1 #b cups4 ,egg sauce1 #a cup4 ,sour cream1 cup4 ,granola4 ,break the macaroni into inch lengths and boil in salted water until tender4 ,drain and mix in a little granola4 ,add the sour cream or thick sour milk and about one cup of egg sauce4 7,see egg sauce recipe1 page #aef47 ,season to taste and bake4 ,,macaroni ,,and ,,cheese 7,,vegetarian ,,style ,,no4 #b7 ,macaroni1 #b cups4 ,cottage cheese1 #a cups4 ,milk4 ,butter1 #a tablespoonful4 ,bread crumbs4 ,break the macaroni and cook in salted water until about half done4 ,drain and pour over it enough milk to cover1 and simmer until done4 ,add the cottage cheese and butter and mix thoroughly4 ,pour into baking-pan1 sprinkle with bread crumbs1 and bake4 ,,macaroni ,,with ,,granola ,macaroni1 raw1 #b cups4 ,granola1 cup4 ,salt to taste4 ,cream sauce1 #b cups4 ,butter1 #a tablespoonful4 ,cook the macaroni till tender2 drain1 put one-half in a baking-pan1 sprinkle on one-half of the granola1 and cover with one-half of the gravy4 ,repeat with the remainder1 making two layers4 ,bake until nicely browned4 ,,macaroni ,,croquettes ,macaroni1 raw1 #b cups4 ,butter1 #a tablespoonful4 ,egg yolks1 #b4 ,milk1 #a cup4 ,flour1 #b tablespoonfuls4 ,salt to taste4 ,boil the macaroni in salted water until tender1 drain1 and chop fine4 ,heat the milk2 when boiling1 add the butter and flour1 that have been rubbed together until smooth2 stir until thick1 remove from the range1 and stir in quickly the beaten yolks of the eggs4 ,mix this sauce with the macaroni1 season with salt1 turn out into a flat pan1 and let cool4 ,when cold1 form into croquettes1 egg1 crumb1 and bake4 ,,macaroni ,,neapolitaine ,vegetable stock1 #c cups4 ,diced protose1 pound4 ,macaroni1 raw1 #a cup4 ,salt to taste4 ,cook the macaroni1 drain1 and add the rest of the ingredients4 ,let simmer thirty minutes4 ,serve4 ,,macaroni 7,,spanish ,,style7 ,macaroni1 #b cups4 ,onion1 #a4 ,cream sauce1 #b cups4 ,salt to taste4 ,eggs1 #c4 ,parsley1 chopped fine1 #a teaspoonful4 ,dash of nutmeg4 ,cook the macaroni in salted water1 drain1 and chop fine2 have the eggs boiled hard and chopped fine1 and the onions grated4 ,mix all together1 sprinkle with toasted bread crumbs1 and brown in the oven4 ,serve with tomato or ,chili sauce4 ,,macaroni ,,with ,,tomato ,stewed tomatoes1 #b cups4 ,butter1 #b tablespoonfuls4 ,hard-boiled eggs1 grated or rubbed through a colander1 #a cup4 ,salt4 ,vegetable stock1 #b cups4 ,macaroni1 #b cups4 ,boil the macaroni till tender1 drain1 and add the stock and tomatoes not strained 7they should be put on a sieve and allowed to drain1 as the stock will afford sufficient liquid71 but chopped1 and there should not be enough of them to allow the tomato taste to predominate4 ,now add to this the hard-boiled eggs1 grated or rubbed through a colander4 ,mix all together1 and add a little salt4 ,pour into a baking-pan about four inches deep1 and bake until the mixture is thick4 ,a few lumps of butter sprinkled over the top as it goes to the oven is an improvement4 ,,scalloped ,,macaroni ,,with ,,vegetable ,,oysters ,vegetable oysters1 peeled and sliced1 #b cups4 ,macaroni1 #a cup4 ,rich milk1 #b cups4 ,butter1 #a tablespoonful4 ,salt4 ,eggs1 #b4 ,flour1 #b tablespoonfuls4 ,bread crumbs4 ,boil the macaroni and vegetable oysters separately1 and drain4 ,then place same in alternate layers in a pan4 ,pour over this a gravy made of the milk1 flour1 eggs1 butter1 and salt4 ,stir carefully so as to get the gravy mixed through thoroughly4 ,sprinkle a few bread crumbs on top and bake in a quick oven till nicely browned4 ,,spaghetti ,,in ,,tomato ,,sauce ,broken spaghetti1 #b cups4 ,flour1 #b tablespoonfuls4 ,bay leaves1 #b4 ,onion1 minced1 #a4 ,tomatoes1 #d cups4 ,break the spaghetti into small pieces and boil until well done4 ,pour over this tomato sauce1 made as follows3 ,brown the minced onion in a little oil1 stir in the flour1 and add tomatoes1 bay leaves1 and salt to taste4 ,let boil1 and strain4 ,,protose ,,hash ,protose1 #a cups4 ,cold boiled or baked potatoes1 #b cups4 ,oil4 ,chopped onions1 large1 #b4 ,salt4 ,sage4 ,put all together in a pan1 pour over a little cooking oil1 and set on the stove4 ,when it begins to brown1 stir up with a thin knife occasionally until well browned4 ,,vegetarian ,,hamburger ,,steak ,protose1 #a pound4 ,sage1 teaspoonful4 ,eggs1 #b4 ,nuttolene1 pound4 ,grated onion1 #a tablespoonful4 ,granose biscuits1 powdered fine1 #b4 ,mix thoroughly1 form into patties1 and fry4 ,serve with tomato sauce4 ,,vegetarian ,,hamburger ,,steak ,,with ,,macaroni ,serve vegetarian hamburger steak with macaroni and a little brown sauce4 ,,vegetarian ,,sausage ,boiled rice1 #c cups4 ,grated onion1 #f teaspoonfuls4 ,protose1 #a pound4 ,salt1 #a teaspoonfuls4 ,oil1 #c tablespoonfuls4 ,sage1 #f teaspoonfuls4 ,egg1 #a4 ,form into patties1 and roll in gluten or browned flour1 and bake in a frying-pan4 ,if browned in the oven1 put a small piece of butter on top of each4 ,,baked ,,stuffed ,,tomatoes ,tomatoes1 medium sized1 #f4 ,chopped protose1 pound4 ,sage1 teaspoonful4 ,chopped parsley4 ,toasted bread crumbs1 #h to #ab tablespoonfuls4 ,chopped onion1 #a tablespoonful4 ,salt1 #a teaspoonful4 ,take out the inside of the tomatoes and mix with this the bread crumbs4 ,then add the other ingredients1 and fill the tomatoes1 piling mixture up on top4 ,place small piece of butter on each1 and bake in a hot oven1 until the tomatoes are cooked4 ,when nearly done1 sprinkle chopped parsley over the top4 ,,vegetables ,,vegetables ,the term vegetable1 as here used1 is applied to such plants 7grains1 nuts1 and fruits excepted7 as are cultivated and used for food4 ,the use of a large variety of vegetables in our food assists in promoting good health4 ,to get the best results1 they should be judiciously combined with nuts1 fruits1 and grains4 ,green vegetables are rich in potash salts and other minerals necessary to the system1 and in such a form as to be easily assimilated4 ,starchy vegetables1 as potatoes1 supply energy and heat1 and give necessary bulk to the food4 ,peas1 beans1 and lentils contain a large amount of proteid1 used in building and repairing tissue1 and are therefore used in place of meat4 ,for weak stomachs they are more easily digested in the form of purees and soups1 with the outer indigestible covering removed4 ,all vegetables should be fresh2 for in spite of all that may be said to the contrary1 all vegetables1 whether roots1 leaves1 or any other kind1 begin to lose bulk and flavor as soon1 as removed from the ground4 ,the kind that suffer least in this respect are beets1 potatoes1 carrots1 etc4 ,those which are most easily affected are cabbage1 lettuce1 celery1 asparagus1 etc4 ,vegetables that have been touched with the frost should be kept in a perfectly dark place for some days4 ,the frost is then drawn out slowly1 and the vegetables are not so liable to rot4 ,,general ,,directions ,,for ,,vegetables ,fresh green vegetables should be cooked as soon after being gathered as possible4 ,those containing sugar1 as corn and peas1 lose some of their sweetness by standing4 ,wash thoroughly in cold water1 but unless wilted do not soak4 ,it is better not to prepare fresh green vegetables until they are needed2 but if they must be prepared some time before cooking1 cover with cold water4 ,most vegetables should be put into fresh1 rapidly-boiling water1 and if cooked in uncovered vessels1 they will retain a better color1 as high heat destroys their color4 ,in no instance permit them to steep in the warm water1 as this toughens them1 and in some instances destroys both color and flavor4 ,the salt hardens the water1 and also sets the color in the vegetable4 ,for peas and beans do not add salt to the water until they are nearly done1 as they do not boil tender so readily in hard water4 ,corn should not be boiled in salt water1 as the salt hardens the outer covering of skin and makes it tough4 ,cook the vegetables rapidly till perfectly tender1 but no longer4 ,if vegetables are cooked too long1 flavor1 color1 and appearance are all impaired4 ,to judge when done1 watch carefully1 and test by piercing with a fork4 ,the time required to cook a vegetable varies with its age and freshness2 therefore1 the time tables given for cooking serve only as approximate guides4 ,delicate vegetables1 as green peas1 shelled beans1 celery1 etc41 should be cooked in as little water as possible1 toward the last the water being allowed to boil away till there is just enough left to moisten4 ,in this manner all the desirable soluble matter that may have been drawn out in cooking is saved4 ,strongly flavored vegetables1 as cabbage1 onions1 etc41 should be cooked in a generous quantity of water1 and the water in which onions are cooked may be changed one or more times4 ,the general rule for seasoning vegetables is as follows3-- ,to two cups small whole vegetables1 or two cups of vegetables mashed or sliced1 add a rounding teaspoonful of butter1 and half a level teaspoonful of salt4 ,to beans1 peas1 and squash1 add one-half teaspoonful of sugar to improve them4 ,add milk or the vegetable liquid when additional moisture is required4 ,,potatoes ,pre-eminent among vegetables stands the potato4 ,the solid matter of potatoes consists largely of starch1 with a small quantity of albumen and mineral salts4 ,potatoes also contain an acid juice1 the greater portion of which lies near the skin4 ,this bitter principle is set free by heat4 ,while potatoes are being boiled1 it passes into the water2 in baking it escapes with the steam4 ,new potatoes may be compared to unripe fruit1 as the starch grains are not fully matured4 ,potatoes are at their best in the fall1 and they keep well during the winter4 ,in the spring1 when germination commences1 the starch changes to dextrin or gum1 rendering the potato more waxy when cooked1 and the sugar then formed makes them sweeter4 ,when the potatoes are frozen1 the same change takes place4 ,in the spring1 when potatoes are shriveled and gummy1 soaking improves them1 as the water thus absorbed dissolves the gum1 and makes them less sticky4 ,at other times1 long soaking is undesirable4 ,soak about half an hour in the fall1 one to three hours in winter and spring4 ,never serve potatoes1 whether boiled or baked1 in a closely covered dish1 as they thus become sodden and clammy2 but cover with a folded napkin1 and allow the moisture to escape4 ,they require about forty-five minutes to one hour to bake1 if of a good size1 and should be served promptly when done4 ,,baked ,,potatoes ,potatoes are either baked in their jackets or peeled2 in either case they should not be exposed to a fierce heat1 inasmuch as thereby a great deal of the vegetable is scorched and rendered uneatable4 ,they should be frequently turned while being baked1 and kept from touching one another in the oven or dish4 ,when they are pared1 they should be baked in a dish1 and oil of some kind added1 to prevent their outsides from becoming burned4 ,,mashed ,,potatoes ,pare and boil or steam six or eight large potatoes4 ,if boiled1 drain when tender1 and let set in the kettle for a few minutes1 keeping them covered1 shaking the kettle occasionally to prevent scorching4 ,mash with a wire potato masher1 or1 if convenient1 press through a colander2 add salt1 a lump of butter1 and sufficient hot milk to moisten thoroughly4 ,whip with the batter whip1 or wooden spoon1 until light and fluffy4 ,heap up on a plate1 press a lump of butter into the top1 and send to the table hot4 ,,potato ,,puffs ,potatoes1 prepared as for mashed potatoes1 #b cups4 ,cream or milk1 cup4 ,melted butter1 #b tablespoonfuls4 ,eggs1 yolks and whites beaten separately1 #b4 ,salt4 ,mix and beat up thoroughly1 folding in the beaten whites last4 ,make into balls1 put into greased pans1 brush with beaten egg1 and bake a light brown4 ,,minced ,,potatoes ,mince six large1 cold potatoes4 ,put them in a baking-pan1 cover with milk2 add a little cream1 and bake fifteen minutes4 ,,scalloped ,,potatoes ,,no4 #a ,potatoes1 medium size1 #f4 ,milk sufficient to cover1 mixed with tablespoonful of flour4 ,crumbs4 ,butter4 ,salt4 ,cut potatoes into even slices1 put in a baking-pan1 sprinkle with a little salt1 and a few small pieces of butter4 ,pour over the milk and flour mixture1 and sprinkle the top with a layer of crumbs4 ,cover and bake till potatoes are tender4 ,remove the cover and brown lightly4 ,,scalloped ,,potatoes ,,no4 #b ,cold1 boiled potatoes1 sliced4 ,thin cream sauce4 ,place in alternate layers in a pan and sprinkle the top with ground bread crumbs4 ,bake until brown4 ,,hashed ,,browned ,,potatoes ,use cold1 boiled potatoes or good left-over baked potatoes4 ,pare and cut into three-quarter-inch dice or irregular pieces4 ,put in a shallow baking-pan1 sprinkle with salt1 pour over sufficient cooking oil1 season well1 and prevent scorching4 ,put into the oven1 and when they begin to brown1 stir continually till all are nicely browned4 ,,new ,,potatoes ,,and ,,cream ,new potatoes4 ,cream4 ,salt4 ,butter4 ,parsley4 ,wash and rub new potatoes with a coarse cloth or scrubbing brush2 drop into boiling water and boil briskly till done1 but no more4 ,press the potato against the side of the kettle with a fork2 if done1 it will yield to gentle pressure4 ,in a saucepan have ready some butter and cream1 hot but not boiling1 a little green parsley1 and salt4 ,drain the potatoes1 add the mixture1 put over hot water a minute or two1 and serve4 ,,potatoes ,a ,,la ,,creme ,cold1 boiled potatoes1 #b cups4 ,parsley1 finely chopped4 ,flour4 ,milk4 ,butter1 #a tablespoonful4 ,salt4 ,heat the milk and stir in the butter cut up in the flour4 ,stir until smooth and thick4 ,salt and add the potatoes1 sliced1 and a very little finely-chopped parsley4 ,shake over the fire until the potatoes are heated through4 ,pour into a deep dish and serve4 ,,potatoes ,a ,,la ,,delmonico ,cut the potatoes with a vegetable cutter into small balls about the size of marbles4 ,put them into stew-pan with plenty of butter and a good sprinkling of salt4 ,keep the saucepan covered and shake occasionally until they are quite done1 which will be in about an hour4 ,,potato ,,croquettes 7,,delmonico',s7 ,cold1 mashed potatoes1 #b cups4 ,flour or cracker crumbs4 ,salt4 ,eggs1 #b4 ,butter4 ,cooking oil4 ,season the potatoes with salt and butter4 ,beat the whites of the eggs and work all together thoroughly4 ,make into small balls slightly flattened4 ,dip them into beaten yolks of eggs1 roll in flour or cracker crumbs1 and fry in hot oil4 ,,stewed ,,salsify ,,or ,,vegetable ,,oysters ,salsify1 cut in -inch slices1 #a quart4 ,milk1 #b cups4 ,butter1 #a tablespoonful4 ,salt to taste4 ,wash and scrape the salsify1 slice1 and put into cold water to prevent discoloring4 ,cook in sufficient boiling water to cover4 ,when tender1 drain1 add the milk and butter1 let simmer a few minutes1 and serve4 ,,escalloped ,,vegetable ,,oyster ,sliced vegetable oyster1 #c cups4 ,rich cream sauce4 ,sifted bread crumbs4 ,salt4 ,wash1 scrape1 cut in thin slices1 and put into plenty of cold water till ready to use1 to prevent discoloration4 ,when ready to cook1 boil in enough water to prevent scorching4 ,salt when they begin to get tender4 ,boil a few minutes longer1 but do not let them get too salty4 ,drain1 or remove with a skimmer1 putting a layer in a baking-pan1 then a little rich cream sauce1 then another layer of each4 ,sprinkle the top with sifted bread crumbs1 and bake a light brown4 ,,mock ,,oysters ,corn1 young and tender1 #f ears4 ,flour1 #c tablespoonfuls4 ,butter1 #c tablespoonfuls4 ,eggs1 #c4 ,oil4 ,salt1 #c teaspoonfuls4 ,grate the corn with a coarse grater into a deep dish2 beat the whites and yolks separately1 and add the corn1 flour1 butter1 and salt4 ,drop spoonfuls of this batter into a frying-pan with hot oil1 and fry a light brown on both sides4 ,the corn must be young4 ,,celery ,cut off all the roots and remove all the decayed and outside leaves4 ,wash thoroughly1 being careful to remove all specks and blemishes4 ,if the stalks are large1 divide them lengthwise into two or three pieces and place root downward in a celery glass1 which should be nearly filled with cold water4 ,,stewed ,,celery ,celery hearts1 #f4 ,white sauce1 #b cups4 ,cut the celery into half-inch lengths and cook in boiling1 salted water4 ,when tender1 drain and pour over this the sauce4 ,heat well1 and serve4 ,the liquid drained from the celery may be thickened1 seasoned with a little butter1 and used instead of the white sauce if preferred4 ,,lentils 7,,oriental ,,style7 ,lentils1 #a cup4 ,olive oil1 #b tablespoonfuls4 ,salt1 #a level teaspoonful4 ,boiled rice1 #a cup4 ,onion1 finely shredded1 #a4 ,wash the lentils well1 soak overnight1 and drain4 ,cook in boiling water till tender2 drain again4 ,put the olive oil in a saucepan1 add the onion1 and cook till the onion is soft1 not brown4 ,add the lentils and boiled rice1 mix1 stir over the fire till hot1 add the salt1 and serve hot4 ,,lentils ,,with ,,onions ,lentils1 #a cup4 ,onions1 #b4 ,butter4 ,wash the lentils1 put to cook in saucepan with plenty of cold water1 and boil till tender2 when soft1 turn them into a fine colander1 and drain thoroughly1 saving the water they were cooked in4 ,peel the onions1 cut into thin slices1 put in a flat stew-pan with a lump of butter1 or a little olive oil1 and fry4 ,put the lentils in the onions and add salt to taste4 ,moisten with a little of the broth drained from the lentils and allow them to simmer at the side of the fire4 ,serve4 ,,creamed ,,chestnuts ,boil or steam the chestnuts till tender4 ,make a cream sauce of milk or cream1 seasoned with butter1 and slightly thickened with flour4 ,pour this over the chestnuts2 serve as a vegetable4 ,,asparagus ,,no4 #a ,asparagus1 like potatoes1 contains a bitter alkaloid1 which is drawn into the water in cooking1 and often imparts to it a very unpleasant flavor4 ,this may be remedied by blanching the asparagus in boiling water for four or five minutes4 ,then drain1 and add more hot water1 and finish cooking4 ,,asparagus ,,no4 #b ,scrape the stalk ends of the asparagus or break off the tough lower stalks as far as they will snap4 ,wash well1 tie in bundles1 and put into enough rapidly-boiling salted water to cover4 ,allow a teaspoonful of salt to each quart of water2 cook uncovered from twenty to thirty minutes1 or till perfectly tender4 ,drain1 remove the string1 spread with salt and butter1 and serve immediately on toast4 ,the asparagus may be neatly arranged on hot toast and covered with white cream sauce1 if preferred4 ,,asparagus ,,pompadour ,wash the asparagus carefully1 place in a saucepan of boiling salted water1 and boil till done4 ,take them out and cut into lengths of about two inches1 and place on a cloth near the fire to dry4 ,prepare a little sauce made of lemon juice1 butter1 yolk of an egg1 and salt4 ,place the asparagus on a dish1 over which pour the sauce1 and serve4 ,,peas ,the flavor of peas and the time required for cooking depend largely upon their freshness4 ,very young peas will cook tender in twenty minutes1 older peas sometimes requiring an hour or more4 ,a teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor4 ,,stewed ,,asparagus ,break the tender parts of the asparagus into one-inch lengths and put into enough boiling water to cover4 ,boil till tender2 add sufficient rich milk or cream to make a gravy4 ,thicken with flour1 season with salt1 let come to a boil1 and serve4 ,,asparagus ,,with ,,eggs ,asparagus4 ,cream1 #b tablespoonfuls4 ,salt4 ,eggs1 #d4 ,butter1 #a tablespoonful4 ,cut the tender tops from a bunch of asparagus1 and boil about twenty minutes4 ,then put into a baking-tin with butter and salt4 ,beat the whites and yolks of the eggs separately1 add the cream and pour this over the asparagus4 ,bake until the eggs are set4 ,,asparagus ,,with ,,green ,,peas ,asparagus1 #b cups4 ,peas1 #b cups4 ,salt4 ,rich milk or cream4 ,flour4 ,break the tender parts of the asparagus into one-inch lengths and put with the peas into boiling water enough to cover4 ,boil till tender2 add sufficient rich milk or cream to make a gravy4 ,thicken with flour1 season with salt1 let come to a boil1 and serve4 ,,baked ,,beans ,wash one and three-fourths cups of navy beans and put them into an earthen jar1 covering immediately with one and three-fourths quarts of boiling water4 ,add salt1 cover1 and put into the oven4 ,when they boil well1 draw the jar to the edge of the oven1 where they will just simmer4 ,cook for twenty-four hours4 ,if they get too dry1 add a little boiling water4 ,the beans will be nicely colored and have a rich flavor4 ,,baked ,,beans ,small white beans1 #b cups4 ,protose1 if desired4 ,molasses1 #a teaspoonful4 ,salt4 ,clean the beans1 soak in cold water one hour1 season with salt and molasses4 ,put into a covered jar with plenty of water2 bake overnight in a slow oven4 ,when done1 the beans should be whole1 dry1 and mealy1 and of a rich brown color4 ,this can only be obtained by baking the beans several hours in a slow oven4 ,if desired1 a little chopped protose may be added4 ,serve the beans plain1 or with brown bread4 ,,puree ,,of ,,beans ,follow the directions given for puree of peas4 ,,beans ,,stewed ,wash the required quantity of navy1 lima1 kidney1 or other beans1 and put to cook in plenty of boiling water2 boil till they are swollen1 then put them where they will stew till cooked2 season just before they finish cooking4 ,never parboil beans4 ,,baked ,,beans ,,with ,,tomato ,,sauce ,prepare the beans as for plain baked beans2 put into the jars to bake2 cover with a mixture of strained stewed tomatoes and water in equal proportions2 a little butter or olive oil may be added4 ,,succotash ,fresh shelled lima beans1 #b cups4 ,sweet corn1 #b ears4 ,cream1 cup4 ,butter1 size of an egg4 ,salt4 ,put beans in pot with cold water1 rather more than will cover them4 ,scrape the kernels from twelve ears of young sweet corn4 ,put the cobs in with the peas1 boiling from thirty to forty-five minutes4 ,take out the cobs and put in the scraped corn4 ,boil again for fifteen minutes2 then season with salt1 butter and cream4 ,serve hot4 ,,onions ,contrary to the opinion of many1 the onion is not objectionable as an article of food4 ,judiciously used it fills as important a place in cooking as salt or any other seasoning4 ,,baked ,,onions ,onions1 large1 #f4 ,salt4 ,crumbs4 ,milk4 ,butter4 ,put onions into a saucepan of water1 or water and milk mixed in equal proportions2 add salt and boil till tender4 ,when done so that they can be easily mashed1 work them up with a little butter into a paste4 ,cover with bread crumbs and bake in a moderate oven4 ,,stuffed ,,onions ,peel the desired number of onions1 being careful not to cut off the root end4 ,take out the inside of the onion and fill the hole with a mixture of bread crumbs1 beaten egg1 and a little milk4 ,season with salt and sage4 ,bake in oven until brown4 ,,scrambled ,,tomatoes ,tomatoes1 #f4 ,eggs1 #c4 ,butter4 ,salt4 ,remove the skins from six tomatoes and cut them up in a saucepan4 ,add a little butter and salt4 ,when sufficiently boiled beat up eggs1 and just before you serve turn them into the saucepan with the tomatoes1 and stir one way for two minutes1 allowing them time to get thoroughly done4 ,,spinach ,trim the spinach and wash in three or four waters to remove the grit4 ,cook in boiling water about twenty minutes1 removing the scum4 ,do not cover the vessel while cooking4 ,when tender1 turn into a colander1 drain1 and press well4 ,chop fine1 put into a saucepan with butter and salt4 ,set on the fire and cook till quite dry1 stirring it all the time4 ,turn into a vegetable dish1 shape1 and garnish with slices of hard-boiled eggs4 ,,summer ,,squash ,wash and cut in pieces4 ,cook in the steamer1 that it may be as dry as possible4 ,when done1 let it stand and drain a few minutes1 shaking it occasionally4 ,mash and season with salt1 butter1 and a little cream4 ,,winter ,,squash 7,,hubbard7 ,mashed3 ,cut the squash1 pare1 remove seeds1 wash1 and put into the steamer4 ,cook until soft1 remove and mash or press through a colander4 ,season with salt1 butter1 sugar1 and a little sweet cream4 ,beat well1 and serve4 ,baked3 ,cut into pieces of desired size1 remove seeds1 sprinkle with a little sugar and salt2 bake until done4 ,serve in the shell1 or it may be peeled before baking4 ,,puree ,,of ,,peas ,peas1 fresh1 #b cups 7or dry1 #a cup74 ,butter1 #a tablespoonful4 ,cream or milk1 #a cups4 ,flour1 #a level tablespoonful4 ,salt1 #a teaspoonful4 ,put the peas to cook in boiling water2 boil until tender1 then simmer slowly1 cooking as dry as possible without scorching4 ,when soft and dry1 rub through a colander to remove the hulls4 ,put the butter in a saucepan2 when melted stir in the flour1 being careful not to scorch2 pour in the milk gradually1 stirring all the time2 and when thoroughly cooked1 add the salt and the pulp of the peas4 ,turn all into a double boiler1 heat thoroughly1 and serve4 ,,green ,,corn 7,,stewed7 ,green corn1 #c cups4 ,butter4 ,salt4 ,milk1 more or less1 #a cup4 ,sugar4 ,husk and clean as for boiling corn2 with a sharp knife cut off the top of the grain1 being careful not to cut too close to the cob and with the back of the knife press out the remaining pulp4 ,when cut in this way1 the corn is much more juicy than when the grains are cut close to the cob4 ,place the milk in a granite saucepan1 and when boiling1 add the butter and corn2 cook from ten to fifteen minutes1 or until it loses its raw taste4 ,stir frequently1 and season to taste with salt and sugar4 ,,green ,,corn 7,,boiled7 ,strip off the husk1 remove the silk1 put into fresh boiling water1 and cook ten to twenty minutes4 ,cook only till done1 for if boiled too long1 the corn hardens1 and its flavor is impaired4 ,if the corn is not very sweet1 add one-fourth cup of sugar to the water in which it is boiled4 ,,green ,,peas 7,,very ,,young ,,and ,,tender7 ,shell the peas and cover with cold water2 skim off undeveloped peas which rise to the top of the water and drain4 ,barely cover with boiling water2 cook till tender1 then add salt4 ,when done1 very little water should remain4 ,season to taste with butter and add more salt if needed4 ,a little sugar is sometimes an improvement4 ,when the peas are older1 half a cup of milk or cream1 with sufficient flour to thicken1 is considered an improvement4 ,,plain ,,boiled ,,string ,,beans ,break off the ends of beans and string2 wash thoroughly2 if large cut them in two2 drop into boiling water and boil till tender4 ,salt and season with olive oil or butter2 if preferred1 drain off the juice1 salt to taste1 and add some hot1 rich milk4 ,,cauliflower ,,with ,,cream ,,sauce ,divide the cauliflower into portions of convenient size before cooking4 ,boil slowly1 or steam till tender1 drain1 and when dished up1 pour one or two tablespoonfuls of strained white sauce over each portion4 ,,baked ,,cauliflower ,cauliflower4 ,milk1 #a cup4 ,flour1 #a rounded teaspoonful4 ,butter1 #a rounded teaspoonful4 ,salt4 ,soak a medium head of cauliflower in cold water with head down for thirty minutes2 steam or boil gently till tender2 separate into small sprays and pour over them a sauce made of the milk thickened with flour and butter beaten together4 ,add a little salt4 ,cover lightly with bread crumbs1 which have been moistened with melted butter1 and bake until a nice brown4 ,serve at once4 ,,cauliflower ,,with ,,tomato ,,sauce ,prepare as for stewed cauliflower1 and when done serve with tomato sauce4 ,sauce3 ,strain a pint of stewed tomatoes1 let come to a boil1 and thicken with a tablespoonful of flour rubbed smooth in a little water2 add a little olive oil or hot cream2 salt to taste4 ,pour this over the cauliflower1 and serve4 ,,stewed ,,cauliflower ,prepare as for plain boiled cauliflower2 cook or steam till tender2 drain and put in a stew-pan2 pour over some rich milk or cream2 stew together for a few minutes1 and serve4 ,,boiled ,,cauliflower 7,,plain7 ,pick off the outside leaves1 cut the stalk one inch from the head1 split1 wash thoroughly in cold water4 ,put in salted water for one or two hours before cooking4 ,cook in salted1 boiling water 7milk added to the water will keep it white74 ,boil till tender2 remove from the fire2 let stand in same water till ready to serve4 ,drain1 serve with cream1 butter1 or egg sauce poured over4 ,,browned ,,cauliflower ,prepare as for plain boiled cauliflower2 boil until tender2 place in a baking-dish and sprinkle with fine bread crumbs2 pour over some thin cream sauce1 and brown in the oven4 ,serve with egg or butter sauce4 ,,cabbage ,,and ,,cream ,cabbage1 #a head4 ,grated nutmeg4 ,cream1 #a cups4 ,butter1 #b tablespoonfuls4 ,flour1 #a teaspoonful4 ,salt4 ,take a well-blanched cabbage1 drain1 cool1 and chop fine2 place it in a stew-pan with butter1 a little salt1 and grated nutmeg2 add the flour1 stirring well1 and then pour in the cream4 ,stir till the cabbage and cream are thoroughly mixed4 ,cook about thirty or forty minutes1 and serve hot4 ,,baked ,,cabbage ,,no4 #a ,wash and chop rather fine the required quantity of cabbage4 ,put into a stew-pan with boiling water2 add a little salt and blanch twenty minutes4 ,drain1 put in a baking-pan1 and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream4 ,bake until the custard is nicely set4 ,,baked ,,cabbage ,,no4 #b ,cabbage1 cold1 boiled4 ,browned crumbs4 ,butter4 ,salt4 ,egg1 well beaten1 #a4 ,brown sauce4 ,nutmeg4 ,rub sufficient cold1 boiled cabbage through a sieve or colander4 ,mix with it a piece of butter1 salt1 nutmeg1 and the well-beaten egg4 ,stir thoroughly2 butter a pudding dish of suitable size1 line with browned crumbs1 press in the cabbage1 and bake in a moderate oven4 ,turn out on a hot dish1 pour brown sauce around the base1 and serve4 ,,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 taste4 ,add enough salt to season4 ,add sufficient water to cook and stew slowly till tender4 ,strained tomatoes may be used if desired4 ,,scalloped ,,cabbage ,wash and chop the cabbage in rather fine pieces4 ,put a layer of the cabbage into a baking-pan and sprinkle with a little salt4 ,cover this with finely-broken1 fresh bread crumbs1 repeat and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs4 ,cover and bake in a moderate oven till the cabbage is thoroughly cooked4 ,more milk may be added if necessary4 ,,holland ,,cream ,,cabbage ,cabbage4 ,eggs1 #b4 ,water1 #b cups4 ,lemon juice1 #b tablespoonfuls4 ,salt4 ,butter4 ,cut the cabbage fine1 sprinkle with salt1 and let stand a few minutes before using4 ,beat the eggs well1 add lemon juice1 water1 and melted butter4 ,mix this with the cabbage and cook till tender in a vessel that does not easily burn4 ,,hot ,,slaw ,clean a nice young head of cabbage1 quarter1 cut out the heart1 and shred fine4 ,put in cold1 salted water for half an hour2 drain1 boil till tender2 drain partly1 leaving enough juice to make the cabbage moist2 add lemon juice and a little butter or olive oil2 season with salt2 serve hot4 ,,ladies' ,,cabbage ,firm1 white cabbage1 #a4 ,butter1 #a tablespoonful4 ,salt4 ,eggs1 #b4 ,cream1 rich1 #a tablespoonful4 ,boil a firm1 white cabbage fifteen minutes1 changing the water2 add more from the boiling teakettle2 when tender1 drain1 and set aside till perfectly cold2 chop fine and add the beaten eggs1 butter1 salt1 and cream2 stir all well together and bake in a buttered dish till brown4 ,,brussels ,,sprouts ,,plain ,select nice1 fresh sprouts1 cut off the stem end and outside leaves1 and wash in cold water4 ,cook in salted water till tender4 ,pour off the water2 serve with butter or cream sauce4 ,,brussels ,,sprouts ,,saute ,prepare as for plain boiled2 when done1 drain and press dry2 put in a stew-pan1 season with salt1 and moisten with oil and rich milk4 ,toss frequently and cook till well heated through4 ,serve hot with mashed potato4 ,,brussels ,,sprouts ,,baked ,,with ,,crumbs ,prepare as for plain boiled2 when done1 drain1 and press dry2 arrange in a baking-dish and sprinkle with bread crumbs2 pour over a thin cream or egg sauce4 ,bake in the oven till nicely browned4 ,,beets ,select young red beets2 cut off the tops half an inch from the root4 ,if cut too close1 the roots will bleed and the color will be impaired4 ,wash and clean carefully with the brush to remove all particles of dirt4 ,they may be boiled or steamed4 ,if boiled1 use as little water as possible4 ,young beets will cook in an hour2 old beets require three or four hours1 according to age and size4 ,when done1 put in cold water1 rub off the skins1 and they are ready for use4 ,,beet ,,greens ,wash young1 tender beet tops1 cleaning thoroughly2 drain and boil in salted water till tender2 drain1 chop fine1 season with butter or oil1 and serve with lemon juice or cream4 ,,beet ,,stalks ,,with ,,butter ,,sauce ,take some beet stalks1 cut off the leaves1 wash thoroughly1 tie in bunches1 and let steep in cold water two or three hours to make them fresh and crisp4 ,boil in salted water until tender2 cut the band2 serve as asparagus on a platter with butter sauce4 ,,beets ,,and ,,potatoes ,boil young beets and new potatoes separately until tender2 peel and slice in alternate layers in a baking dish2 season with salt and moisten with rich milk4 ,bake until nicely browned4 ,,baked ,,beets ,select young1 smooth1 red beets of uniform size2 wash and clean thoroughly2 bake in a slow oven from two to six hours2 when done1 remove the skins and dress with lemon juice or cream sauce4 ,,boiled ,,beets ,cut off the tops half an inch from the roots2 wash and clean carefully to remove all dirt4 ,boil in as little water as possible4 ,when done1 pour a little cold water over them1 rub off the skins1 and slice into a granite or earthen dish2 pour over them equal parts of lemon juice and water4 ,let stand one or two hours before serving4 ,,young ,,beets ,cream or milk1 #a cup4 ,flour1 #a tablespoonful4 ,butter1 #a tablespoonful4 ,beets4 ,cook the beets till tender in salted water1 then cut into dice4 ,serve with cream sauce1 made by thickening the milk or cream with the flour rubbed in the butter4 ,heat well1 and serve at once4 ,,beet ,,and ,,potato ,,hash ,cold1 boiled beets1 #b cups4 ,cold1 boiled potatoes1 #b cups4 ,salt4 ,butter4 ,cream4 ,chop beets and potatoes fine and season with salt and butter4 ,pour over a little cream4 ,put on the stove in a covered saucepan1 and stir occasionally4 ,when thoroughly heated through1 serve4 ,,baked ,,parsnips ,scrape and cut in half lengthwise2 boil till tender2 put in a shallow baking-pan2 put a few pieces of chopped butter or a little cooking oil on top2 sprinkle lightly with sugar2 pour over sufficient cream to about half cover4 ,salt to taste and bake a rich brown4 ,,parsnips ,,in ,,egg ,,sauce ,clean and cut into small dice and boil in a little salted water until tender1 drain and pour over sufficient egg sauce to cover4 ,,stewed ,,parsnips ,after washing the parsnips1 slice them about half an inch thick2 put them in a saucepan containing enough boiling water to barely cook them2 add a tablespoonful of butter1 season with salt1 then cover closely and stew them until the water has cooked away1 stirring often to prevent burning1 until they are soft4 ,when they are done1 they will be of a creamy1 light straw color1 and deliciously sweet1 retaining all the nutrition of the vegetable4 ,,young ,,turnips ,cut into half-inch dice and boil till tender2 drain and add a small lump of butter and a little salt2 heat well and add a dash of lemon juice at the last4 ,,mashed ,,turnips ,turnips may be cooked and mashed the same as potatoes1 keeping them as dry as possible4 ,the addition of a little sugar is considered an improvement by some4 ,,holland ,,boiled ,,turnip ,turnips1 cut in -inch dice1 #a quart4 ,egg1 #a4 ,butter1 cup4 ,lemon1 large1 #a4 ,boil the turnips till tender in just enough salted water to prevent burning2 drain and set in a covered dish on the side of the range1 where they will keep hot but not burn4 ,melt the butter1 add the beaten yolk with the eggs1 juice of the lemon1 and a little salt4 ,serve a spoonful of this sauce over each order of turnip4 ,,french ,,carrots ,scrape enough small round carrots to make three cups2 boil in salted water till tender2 drain1 and cover with a rich parsley sauce4 ,,carrots ,a ,,la ,,creme ,clean carrots1 cut in slices about half an inch thick1 and parboil in salted water4 ,drain1 pour over some hot rich milk1 and let simmer till done4 ,add a little butter2 season with salt4 ,,carrots ,,with ,,egg ,,sauce ,clean carrots1 cut in slices about half an inch thick1 and boil until tender2 drain1 pour egg sauce over1 and serve4 ,,puree ,,of ,,carrots ,clean young carrots1 cut into slices1 and boil in salted water until tender4 ,drain1 mash through a colander1 and season with a little salt and cream4 ,serve as mashed potatoes1 or with broiled or braized protose as an entree4 ,,to ,,dress ,,cucumbers ,pare and lay in cold water--ice water if possible--for an hour4 ,slice very thin4 ,sprinkle a very little fine salt over each piece4 ,let stand for an hour4 ,shake the dish briskly1 drain closely1 sprinkle with lemon juice1 and serve4 ,,sauces ,for ,vegetables1 ,entrees1 ,puddings1 ,etc4 ,,vegetable ,,soup ,,stock ,,no4 #a ,cooking oil1 cup4 ,butter1 cup4 ,put into a saucepan and add ,carrot1 medium1 #a4 ,turnip1 #a4 ,celery stalks1 with root1 #b4 ,parsley sprigs1 #b or #c4 ,onions1 large1 #b4 ,bay leaves1 #b4 ,all to be chopped fine2 place on range and cook slowly1 stirring occasionally to prevent burning1 until vegetables are nicely browned1 then add ,flour1 cup4 ,stir and mix thoroughly1 until a rich brown1 being careful not to burn4 ,now add ,strained tomato1 #a cup4 ,boiling water to required consistency4 ,strain through a fine sieve1 and the stock is ready for use4 ,,vegetable ,,stock ,,no4 #b ,boil some turnips1 carrots1 celery1 and onions in enough water to make half the amount of stock required4 ,when the vegetables are done1 drain and add an equal amount of rich bean broth with a little brown flour1 nut butter1 celery salt1 and just enough strained tomato to remove the sweet vegetable taste4 ,this should be of the consistency of broth when done4 ,use with roast braized protose1 etc4 ,protose may be cooked with the vegetables if it can be afforded4 ,the vegetables should be put to cook in cold water that the substance and flavor may be well drawn out4 ,,olive ,,sauce ,take one-fourth cup of ripe olives1 and after extracting the stones1 chop fine4 ,put on the stove and stew for two or three hours in water enough to cover well4 ,brown together a little olive oil and flour1 the same as for gravy4 ,strain through a colander and add the stewed olives4 ,season with salt4 ,,brown ,,regency ,,sauce 7,for ,vegetables and ,roasts7 ,nut butter1 #a cup4 ,sage1 #a tablespoonful4 ,browned flour1 #c heaping tablespoonfuls4 ,salt4 ,minced onion1 #b tablespoonfuls4 ,water1 #a quarts4 ,mix all together1 salt lightly1 put in an enameled baking-pan1 cover1 and bake till of the desired consistency4 ,,hollandaise ,,sauce ,butter1 #a tablespoonful4 ,olive oil1 #a tablespoonful4 ,flour1 #a tablespoonful4 ,salt4 ,lemon juice1 #b tablespoonfuls4 ,eggs1 #b4 ,nutmeg4 ,rub the butter1 flour1 nutmeg1 and salt together until smooth1 and add slowly one and one-half cups hot water1 stirring constantly4 ,boil1 remove from the fire1 and add the lemon juice1 olive oil1 and the yolks of the eggs1 one at a time4 ,beat slowly and thoroughly together4 ,strain1 and serve4 ,,sauce ,,imperial ,stewed tomatoes1 #a quart4 ,bay leaves1 #b4 ,onion1 medium1 #a4 ,lemon1 4 ,chopped parsley1 #a tablespoonful4 ,thyme1 #a teaspoonful4 ,cooking oil1 #b tablespoonfuls4 ,flour1 #b tablespoonfuls4 ,put the oil1 parsley1 bay leaves1 thyme1 and onions into a stew-pan1 set on the range and cook until the onion is a golden brown1 being careful not to burn2 then add the flour1 let cook a few minutes1 add the lemon and tomato1 and let stew half an hour4 ,strain1 salt1 and serve4 ,the chopped parsley may be added just before serving1 if desired4 ,,mint ,,sauce ,mint1 cup4 ,sugar1 cup4 ,lemon juice1 cup4 ,mix all together1 set on the side of the range where the sugar will melt1 and the sauce be hot1 but it must not get too hot4 ,serve with protose or meat substitutes4 ,,white ,,cream ,,sauce ,,for ,,vegetables ,butter1 #b rounding tablespoonfuls4 ,flour1 #b rounding tablespoonfuls4 ,milk1 #b cups4 ,salt1 teaspoonful4 ,melt the butter in a saucepan1 add the flour1 and cook until well blended1 but not browned2 add the milk gradually1 and stir until boiling well2 then add the salt4 ,half milk and half broth of the vegetables may be used if desired1 unless the broth has a bitter or otherwise objectionable taste1 as is sometimes the case with asparagus4 ,,german ,,sauce ,egg yolks1 #ab4 ,fruit juice1 bright colored1 #a cup4 ,sugar1 cup4 ,juice of lemon4 ,beat the yolks of the eggs about two minutes2 put the sugar into a saucepan with the fruit juice 7preferably cherry or strawberry72 stir it over the fire till hot1 then remove it to the side1 as it must not be permitted to boil4 ,stir in the beaten yolks and add the lemon juice4 ,whisk the sauce at the side of the fire until well frothed and thickened4 ,,tomato ,,sauce ,tomatoes1 stewed1 #a quart4 ,butter1 #a tablespoonful4 ,salt4 ,minced onion1 #a tablespoonful4 ,flour1 #a tablespoonful4 ,put the tomatoes into a saucepan over the fire2 add the onion and salt2 boil about twenty minutes2 remove from range and strain through a sieve4 ,in another pan melt the butter1 and as it melts sprinkle in the flour2 stir till it browns and froths a little4 ,mix the tomato pulp with it1 and it is ready for use4 ,,ideal ,,chili ,,sauce ,stewed tomatoes1 #a quart4 ,celery salt1 #a teaspoonful4 ,sugar1 #a tablespoonful4 ,sliced onion1 large1 #a4 ,salt1 #a teaspoonfuls4 ,mix all together and let simmer two or three hours4 ,strain through a sieve4 ,serve with croquettes1 broiled protose1 or nuttolene4 ,,nut ,,gravy ,,no4 #a ,nut butter1 #d tablespoonfuls4 ,strained tomatoes1 #a cup4 ,hot water1 #b cups4 ,thoroughly mix the butter with the water and tomato4 ,let it boil1 and salt to taste4 ,if too thin1 thicken with a little flour rubbed smooth in a little water4 ,,nut ,,gravy ,,no4 #b ,water1 #a quart4 ,strained tomatoes1 #a cups4 ,salt to taste4 ,nut butter1 #a heaped tablespoonful4 ,flour4 ,emulsify the butter in the tomato1 add to the water1 and put in a saucepan over the fire1 being careful not to scorch4 ,when it boils1 thicken with a little flour rubbed smooth in water1 using plenty of salt to season1 as it brings out the nice flavor of the sauce4 ,,cream ,,tomato ,,sauce ,make a tomato sauce and add one-fourth part rich cream1 beating well4 ,,tomato ,,cream ,,sauce ,make a rich cream sauce and add one-fourth part of strained tomatoes1 or an equal amount of tomato sauce4 ,beat up well4 ,,brown ,,sauce ,,for ,,vegetables ,,and ,,roasts ,water1 #b cups4 ,minced onion1 small1 #a4 ,browned flour1 #b rounded tablespoonfuls4 ,strained tomato enough to mix the flour smooth4 ,salt4 ,minced protose1 cup4 ,butter1 #a rounded tablespoonful4 ,white flour1 #a tablespoonful4 ,celery salt4 ,put the water1 butter1 and onion in a saucepan and set on the stove2 when it begins to boil1 add the protose and let simmer ten or fifteen minutes1 then place where it will boil1 and thicken with the browned and white flour rubbed smooth in the tomato2 the thickening should be thin enough to pour readily4 ,let cook a few minutes and add salt and celery salt1 and serve with vegetables or roasts4 ,,walnut ,,gravy ,ground walnuts1 #a cup4 ,milk1 #a cup4 ,flour4 ,water1 #b cups4 ,salt to taste4 ,put the water and milk in a saucepan1 and when boiling add the walnuts4 ,thicken with a little flour thickening1 and salt to taste4 ,,parsley ,,sauce ,add two tablespoonfuls of finely chopped parsley to two cups of cream sauce4 ,,brown ,,sauce ,vegetable stock1 #b cups4 ,browned flour1 #b tablespoonfuls4 ,strained tomatoes1 cup4 ,heat the stock to boiling1 add the hot tomato1 and thicken with browned flour4 ,,cream ,,sauce ,cream1 cup4 ,flour1 #a heaped tablespoonful4 ,milk1 #b cups4 ,mix the flour to a smooth cream in a little milk1 boil the cream and remainder of the milk1 and thicken with the flour4 ,salt to taste4 ,if a richer sauce is desired the beaten yolks of one or two eggs may be added4 ,,egg ,,sauce ,cream sauce1 #a pint4 ,egg1 #a4 ,beat the egg and add to the cream sauce1 mixing thoroughly4 ,,bread ,,sauce ,stale bread crumbs1 #a cup4 ,chopped onion1 #a4 ,butter1 #a large teaspoonful4 ,vegetable stock1 #a cup4 ,mace1 teaspoonful4 ,rub the bread crumbs through a sieve and add the onion and mace4 ,boil for a few minutes in the vegetable stock1 add the butter1 and serve4 ,,hard ,,sauce ,butter1 pound4 ,powdered sugar1 #a pound4 ,nutmeg to suit4 ,beat the butter and sugar together until white and creamy1 then add the nutmeg4 ,,golden ,,sauce ,nutmeg1 4 ,sugar1 #a cup4 ,butter1 #a rounding tablespoonful4 ,egg yolks1 #b4 ,corn starch1 #a tablespoonful4 ,water1 #b cups4 ,break the nutmeg into pieces and put in a saucepan with the water1 boil1 and add the corn starch mixed 7sifted7 with the sugar4 ,stir over the fire until the corn starch is cooked1 then add the butter4 ,beat the yolks with one tablespoonful of the sauce1 then stir quickly into the remainder1 which should be immediately removed1 as the yolks will curdle if boiled4 ,strain1 and serve4 ,,vanilla ,,sauce ,cream1 #b cups4 ,eggs1 #c4 ,flour1 #b tablespoonfuls4 ,sugar and vanilla to taste4 ,thicken the cream with the flour and stir in the beaten yolks4 ,cook a few minutes1 stirring all the time4 ,add sugar to taste4 ,when cool1 add the beaten whites1 and flavor with vanilla4 ,,orange ,,sauce ,oranges1 #b4 ,eggs1 #b4 ,butter to suit4 ,sugar1 #a cup4 ,lemon juice1 cup4 ,put the juice of the oranges and the grated rind of one with the sugar into a saucepan4 ,set on the range and stir till the sugar is melted or dissolved1 then strain through a fine sieve to remove the rind4 ,add the beaten eggs1 lemon juice1 and butter4 ,before serving1 set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs4 ,serve hot or cold4 ,,lemon ,,sauce ,,for ,,pudding ,,no4 #a ,sugar1 #b cups4 ,eggs1 #b4 ,lemons1 #b4 ,boiling water1 #a cups4 ,add the grated rind and juice of the lemons to the sugar1 beat the eggs until light1 and add to the sugar1 and stir well4 ,just before serving1 add the boiling water and set on the stove1 but do not boil4 ,for a richer sauce add one-third of a cup of butter4 ,,lemon ,,sauce ,,no4 #b ,water1 #b cups4 ,corn starch1 #c tablespoonfuls4 ,butter1 #a tablespoonful4 ,sugar1 #a cup4 ,lemon1 grated rind and juice1 #a4 ,boil the sugar in the water for five minutes1 then stir in the corn starch previously mixed with a little cold water4 ,stir over the fire ten minutes1 then add the grated rind and juice of the lemon and the butter4 ,when the butter is melted1 the sauce is ready for use4 ,,sauce ,,for ,,plum ,,pudding ,butter1 #a large tablespoonful4 ,hot water1 #a cups4 ,lemon juice1 #a tablespoonful4 ,flour1 #b tablespoonfuls4 ,brown sugar1 #a cup4 ,grated nutmeg4 ,put the butter into a saucepan2 when it has melted stir in the flour and mix well2 then pour in gradually the hot water and stir over the fire till well cooked2 then add the sugar1 lemon juice and a small quantity of grated nutmeg4 ,,eggs ,,omelets ,omelets may be made with asparagus1 cauliflower1 lima beans1 onions1 peas1 lentils1 granose1 gluten1 rice1 nuts1 etc4 ,boil the vegetables till tender1 chop fine1 then beat with the eggs and proceed as with plain omelets4 ,,omelet ,,souffle ,,no4 #a ,take two eggs1 separate whites from yolks1 beat whites very stiff1 salt1 and add yolks1 beating just enough to mix yolks with whites4 ,turn into a hot oiled omelet pan1 put in medium hot oven1 and bake till done1 or to a rich brown4 ,serve in great haste on being removed from the oven1 to prevent falling4 ,,omelet ,,souffle ,,no4 #b ,eggs1 #d4 ,powdered sugar1 #b tablespoonfuls4 ,flavoring4 ,beat the yolks of the eggs as light as possible1 and add the sugar1 a few drops of flavoring1 and beat to a cream4 ,beat the whites until you can turn the plate bottom side up1 without their falling4 ,pour the beaten whites and yolks together and mix thoroughly4 ,put into an oiled baking dish1 and dust with powdered sugar4 ,bake in a moderate oven till a golden brown4 ,serve at once4 ,a very delicate souffle is made of whites of eggs beaten stiff1 adding a tablespoonful of sugar to two whites1 and chopped apricots or peaches4 ,any kind of marmalade may be used in place of fruit4 ,,plain ,,omelet 7,,french7 ,break eggs into a dish1 whip lightly with egg whip or fork1 turn into hot oiled skillet1 and place on range4 ,as soon as they begin to set1 lift edges of omelet1 so that the uncoagulated part can run under1 next to bottom of the skillet4 ,when light brown1 turn1 and cook till light brown on the other side4 ,fold with knife about one-third over2 then toss out on hot platter1 so that the one-third fold will be underneath4 ,garnish with parsley and watercress4 ,serve at once4 ,,protose ,,omelet ,protose1 a thin slice4 ,eggs1 #b4 ,minced parsley4 ,cooking oil4 ,mince the protose fine1 break two eggs1 separating the whites1 beat the yolks a little1 and stir the minced protose into them4 ,beat the whites into a froth1 not stiff1 and stir into the protose2 add a little minced parsley2 put a little oil into the omelet pan1 and when hot pour in the mixture4 ,cook a few minutes4 ,insert a knife between the omelet and pan1 and with a sudden turn of the hand fold the omelet in two4 ,finish cooking in hot oven two or three seconds4 ,serve hot4 ,,gluten ,,omelet ,same as plain omelet1 adding one tablespoonful of gluten to eggs and cream before whipping4 ,serve at once on a hot platter4 ,,rice ,,omelet ,same as plain omelet1 only adding one tablespoonful of cooked rice to eggs and milk before beating4 ,serve on a hot platter at once4 ,,apple ,,omelet ,same as plain omelet4 ,serve with a tablespoonful of well seasoned apple sauce1 mixed with equal amount of beaten white of egg on side of platter4 ,,granose ,,omelet ,same as plain omelet1 adding two tablespoonfuls of cream instead of milk1 and one or two tablespoonfuls of granose1 before whipping4 ,,omelet ,,with ,,tomato ,prepare a plain omelet1 and when ready to fold1 put a layer of baked ripe tomatoes on one half1 and fold the other half over it4 ,serve with or without a tomato gravy as preferred4 ,,onion ,,omelet ,make as for plain omelet1 placing one dessertspoonful of lightly braized onion on the omelet just before you fold1 folding the one-third over the onion4 ,serve on hot platter at once4 ,,green ,,pea ,,omelet ,make as for plain omelet1 folding one tablespoonful ,french peas with a little thick cream sauce over them4 ,serve at once on hot platter4 ,,asparagus ,,omelet ,make as for plain omelet1 folding in one tablespoonful of asparagus tips1 which have been nicely seasoned4 ,serve on hot platter at once4 ,,egg ,a ,,la ,,mode ,bread crumbs1 #b cups4 ,milk1 #b cups4 ,eggs1 #h4 ,salt4 ,buttered toast or zwieback4 ,soak bread crumbs in milk1 beat eggs very light1 add the soaked bread crumbs1 and bake for five minutes4 ,have ready a hot oiled or buttered saucepan2 pour in the mixture1 salt1 and stir briskly for three minutes4 ,serve hot on squares of buttered toast or zwieback4 ,,curdled ,,eggs ,bring a kettle of water to a boil1 set at back of range for two minutes1 then drop in two eggs for each person1 and leave for eight minutes4 ,serve in cups4 ,,jellied ,,eggs ,cook the same as curdled eggs1 leaving eggs in fifteen minutes instead of eight4 ,,shirred ,,eggs ,oil a small platter or granite egg dish1 break in fresh eggs1 being careful not to break the yolks4 ,sprinkle with minced parsley1 salt1 and add a bit of butter4 ,set in oven and bake till cooked as desired4 ,serve at once4 ,,cream ,,shirred ,,eggs ,prepare eggs as for shirred eggs1 omitting parsley4 ,pour about one tablespoonful of rich cream over them1 salt1 set in oven1 and bake as desired4 ,serve at once4 ,,floated ,,eggs ,take two fresh eggs1 separate whites from yolks1 put yolks into a soup bowl of hot water1 being careful not to break them4 ,let set two minutes1 then place them1 bowl and all1 into a larger dish of boiling water1 and cook till set as desired1--two minutes for medium1 four minutes for hard4 ,meantime beat whites very stiff1 mold them in a soup bowl1 then float mold on boiling water two or three minutes till nicely set4 ,then place them on large platter1 place yolk in center1 garnish with parsley1 and serve4 ,in removing whites from bowl1 take bowl in left hand1 knife in right1 dip bowl about one-third in water1 then slip knife under edge of mold in the water4 ,the water will get under eggs and float them out easily4 ,this makes a nice dish for the sick1 if yolks be boiled hard and whites are cooked rare4 ,,baked ,,eggs ,,in ,,tomato ,,cases ,take nice1 ripe1 medium-sized tomatoes1 remove the stem and center with sharp paring knife or spoon sufficient to encase an egg nicely4 ,place them in an oiled granite baking-pan1 break an egg into each tomato1 salt and sprinkle with chopped parsley1 and add a small piece of butter4 ,set in moderate oven and bake till eggs are medium done4 ,serve at once4 ,,mumbled ,,eggs ,milk1 #a cup4 ,eggs1 #f4 ,granose biscuit1 #c4 ,salt4 ,put milk on to heat in agate pan2 when it begins to boil1 break in the eggs1 and with a fork stir rapidly till it thickens4 ,it must not be as hard as scrambled eggs4 ,split granose biscuit in half and heat them in the oven a few minutes4 ,serve a spoonful of the mumbled eggs on each half of the biscuits4 ,do not forget to add salt4 ,,scrambled ,,eggs ,,with ,,sugar ,,corn ,prepare as for scrambled eggs with protose1 using nice1 tender corn in place of protose4 ,salt and serve at once on hot platters4 ,,scrambled ,,eggs ,,with ,,onions ,prepare as for scrambled eggs with protose1 using one teaspoonful of lightly braized onion in place of protose4 ,salt1 and serve on hot platters at once4 ,,scrambled ,,eggs ,,with ,,protose ,cream or milk1 #a tablespoonful 7for one person74 ,fresh eggs1 #b4 ,minced protose1 #a tablespoonful4 ,into an oiled skillet containing one tablespoonful of cream or milk break the eggs1 slightly whipping them with egg whip or spoon1 then add protose4 ,stir to prevent sticking to bottom1 also to thoroughly mix egg with protose4 ,salt1 scramble 7soft medium1 or hard71 as desired4 ,serve at once on hot platters4 ,,scrambled ,,eggs ,,with ,,parsley ,prepare as for scrambled eggs with protose1 omitting protose and substituting minced parsley4 ,,poached ,,eggs ,,on ,,toast ,serve poached eggs on nice light brown slices of zwieback1 or fresh toast if preferred1 that has been slightly moistened1 not soaked1 with hot cream1 milk1 or water4 ,,poached ,,eggs ,take nice1 fresh eggs1 as only fresh eggs poach nicely2 break them into a pan of hot water1 almost boiling4 ,let pan set on range so that it will not boil2 poach as desired1--soft1 two minutes2 medium1 three minutes2 hard1 five minutes4 ,serve on platter1 garnish with watercress or parsley4 ,serve while very hot4 ,,poached ,,eggs ,,on ,,granose ,heat some granose in the oven a few minutes2 put a few spoonfuls on a plate and place poached eggs on top4 ,a small piece of butter may be added to each egg4 ,,beverages ,,caramel-,,cereal 7,a ,substitute for ,coffee7 ,for each cup of the beverage required use two tablespoonfuls of the cereal and boil for ten to twenty minutes4 ,then remove to the side of the range and let steep a few minutes4 ,the strength and aroma of cereal coffee are developed by long steeping4 ,,chocolate 7,sanitas7 ,grate some ,sanitas chocolate1 place in a saucepan1 and to each two ounces allow one cup of cold water4 ,let it stand until the chocolate is soft1 place over the fire1 and when it boils1 cook one minute4 ,work it briskly with an egg beater1 then serve at once1 adding at the last moment a tablespoonful of whipped cream to each cup4 ,it is considered an improvement by some to use two-thirds chocolate and one-third malted nuts4 ,other chocolate is not recommended1 as it contains an injurious alkaloid1 which in the ,sanitas brand is removed by a special process4 ,,fruit ,,nectar ,for every eight parts of fruit juice used add one part of lemon juice and sweeten to taste4 ,a combination of fruit juices1 as grape1 cherry1 and raspberry1 makes a very nice nectar1 always using the lemon juice4 ,the nectar should be served ice cold4 ,,strawberry ,,sherbet ,ripe strawberries1 crushed1 #d cups4 ,water1 #d cups4 ,lemon1 sliced very thin1 #a4 ,powdered sugar1 #b cups4 ,mix the strawberries1 water1 and lemon together1 and let stand in glass or earthen jar for two hours2 strain through coarse cloth and add the powdered sugar4 ,when sugar is dissolved strain and keep on the ice until served4 ,,mint ,,julep ,sugar1 #a cup4 ,mint sprigs1 #f4 ,strawberry juice1 cup4 ,juice of #d lemons4 ,water1 #a pint4 ,boiling water1 #a cup4 ,raspberry juice1 cup4 ,ice4 ,boil sugar and water twenty minutes2 crush mint and pour over it one cup boiling water4 ,let stand five or ten minutes1 strain1 and pour into the syrup4 ,to this add strawberry1 raspberry1 and lemon juices4 ,serve ice cold4 ,,fruit ,,cups ,lemons1 juice and rind1 #ab4 ,powdered sugar1 #b pounds4 ,ice4 ,ripe pineapple1 #a4 ,water1 #b quarts4 ,put into a dish the juice of the lemons and the rind sliced very thin4 ,slice the pineapple into another dish and pour over it half a pound of the powdered sugar4 ,let stand overnight4 ,in the morning strain off the juices and add the rest of the sugar and the water4 ,stir till the sugar is dissolved1 then strain through a coarse cloth1 and serve with crushed ice4 ,,lemonade ,,no4 #a ,the best lemonade is made from lemon syrup4 ,into the juice of twelve lemons grate the rind of six4 ,be careful to exclude all seeds and the inner white skin1 as they impart a bitter taste4 ,let stand overnight4 ,make thick syrup of white sugar1 and when cold strain the lemon juice into it4 ,a tablespoonful added to a glass of water makes a perfect lemonade4 ,,lemonade ,,no4 #b ,three lemons to a pint of water makes a strong lemonade4 ,sweeten to taste4 ,,orangeade ,sugar1 #a cup4 ,water1 #b cups4 ,orange juice1 #b cups4 ,cracked ice4 ,boil sugar and water together ten minutes to make a syrup2 then add the orange juice and let it cool4 ,when cold1 pour into goblets half filled with cracked ice4 ,,apollinaris ,,lemonade ,juice of #f lemons4 ,rind of #d lemons1 sliced very thin4 ,sugar1 #b cups4 ,apollinaris water1 ice cold1 bottle4 ,cracked ice4 ,mix the lemon juice1 rind of the lemons1 and sugar together and add ,apollinaris water4 ,serve in goblets of cracked ice4 ,,pineapple ,,lemonade ,sugar1 #a cup4 ,water1 #b cups4 ,ice water1 about #d cups4 ,juice of #d lemons4 ,pineapple1 freshly grated1 #a4 ,boil the sugar and water together ten minutes1 and then add lemon juice and freshly-grated pineapple4 ,let this cool1 then strain carefully1 and add ice-water1 about four cups4 ,,cereals ,,cereals ,grains may be considered perfect food in themselves1 as they contain all the food elements in nearly right proportions4 ,rice is an exception to this1 the starch being in excess4 ,in cooking grains in the form of porridges1 they should be introduced into rapidly salted water1 beating with a batter whisk so that the grains may be thoroughly mixed with the water and be free from lumps4 ,in cooking coarse grains1 as cracked wheat1 pearl barley1 hominy1 etc41 keep them boiling1 stirring occasionally until the grain does not sink to the bottom1 but hangs suspended in the water4 ,if the inner part of a double boiler has been used1 it may now be set into the outer boiler1 which should be placed on the range where the water will boil rapidly4 ,replenish the water in the outside boiler from time to time with boiling water4 ,by setting the grain in boiling water1 the indigestible outer portion or cellulose is more completely broken up1 and the starch granules are more thoroughly acted upon by the water1 the object being to cook the starch and the gluten as thoroughly as possible4 ,if the grains are cooked in a double boiler1 they will not need to be stirred after they are set1 except when cooked in a very large quantity4 ,the cooking should be continuous and the length of time varies according to the varying proportion of gluten in the grain4 ,the larger percentage of starch1 the shorter the time required in cooking4 ,grains combine nicely with fruits1 and may be cooked or served with either fruit or fruit juices4 ,,oatmeal ,oatmeal1 #a cup4 ,water1 #a quart4 ,put water into a double boiler1 place on the range1 and when boiling add oatmeal4 ,boil until it thickens and finish in double boiler4 ,cook five hours4 ,,rolled ,,oats ,rolled oats1 #a cups4 ,water1 #a quart4 ,put water into a double boiler1 place on the range1 and when boiling add rolled oats4 ,boil until it thickens and finish in double boiler4 ,cook four hours4 ,,cracked ,,wheat ,water1 #d cups4 ,salt1 #a teaspoonful4 ,cracked wheat1 #a cup4 ,put water into the inner double boiler1 place on the range1 and when boiling add salt and cracked wheat4 ,boil rapidly until grains do not sink when the dish is lifted from the range4 ,place in the outer boiler and cook constantly for four or five hours4 ,,pearl ,,wheat ,water1 #d cups4 ,pearl wheat1 washed1 #a cup4 ,salt4 ,boil water in the inner double boiler1 add pearl wheat1 and salt4 ,place in the outer boiler and cook five or six hours4 ,,pearl ,,barley ,pearl barley1 well washed1 #a cup4 ,water1 #d cups4 ,put cold water into double boiler and add pearl barley4 ,heat slowly and cook about six hours4 ,,farina ,milk1 or water1 #f cups4 ,farina1 #a cup4 ,salt4 ,put the milk or water in the inner part of a double boiler1 place on the range1 and when boiling add salt and farina4 ,let it boil for two or three minutes1 stirring all the time4 ,then place in a double boiler and cook one hour4 ,if milk is used1 it should first be simmered or scalded in a double boiler1 and then placed on the range and the milk will boil almost immediately4 ,in this way the milk will not be so liable to scorch as if it was put on the range at first4 ,this rule will apply to all grains cooked with milk4 ,,rice 7,,southern ,,style7 ,rice1 #a cup4 ,salt1 #a teaspoonful4 ,water1 #f ,cups4 ,butter or gravy4 ,wash rice in two waters1 then put into vessel with water and salt4 ,after boiling about ten minutes1 strain off all the water except a scant cupful4 ,cover the vessel and let steam fifteen minutes or more1 stirring once or twice4 ,serve with butter or gravy1 the latter being stirred in quickly while the rice is hot4 ,,rice 7,,western ,,style7 ,rice1 #a cup4 ,water1 #f cups4 ,salt1 #a tablespoonful4 ,wash rice1 put in kettle of water1 salt1 and boil till tender1 stirring once or twice to prevent sticking4 ,drain off all water through a colander and pour over hot water sufficient to wash off the starchy water and separate the grains4 ,leave in the colander and set into another pan1 so that the bottom of colander will not touch4 ,cover and place in the oven a few minutes4 ,,rice ,,with ,,raisins ,washed rice1 #a cup4 ,raisins1 washed1 seeded1 cup4 ,salt1 teaspoonful4 ,water1 #b cups4 ,put in an enameled pan1 cover1 and steam one hour4 ,,browned ,,rice ,rice may be browned in the oven until of a yellow straw color1 then cooked as any rice1 but preferably steamed4 ,care must be taken in browning that it does not scorch or get too brown4 ,,corn ,,meal ,,mush ,salted water1 #d cups4 ,corn meal1 #a cup4 ,into the salted water stir corn meal till it begins to thicken1 and finish cooking in a double boiler4 ,cook three or four hours4 ,,graham ,,porridge ,graham flour1 #a cup4 ,boiling water1 salted1 #c cups4 ,stir the flour into boiling water and beat till perfectly smooth2 set in a double boiler1 or in another vessel containing boiling water1 and cook one hour4 ,,graham ,,porridge ,,with ,,dates ,set as for plain graham porridge2 after it has cooked one-half hour1 beat in the desired quantity of washed1 seeded1 and chopped dates2 let it cook half an hour longer1 and serve4 ,,gluten-,,granola ,,mush ,boiling milk or water1 #a quart4 ,mixed gluten and granola1 #a pints4 ,cook fifteen minutes1 and serve with cream4 ,,toasts ,,toasts ,toasts are uniformly and properly regarded as a breakfast dish1 and when properly prepared are wholesome1 nutritious1 and appetizing1 and far more conducive to health than the fried mushes and griddle cakes with which so many are prone to appease their appetites4 ,zwieback should be used as the foundation of all toasts1 although ordinary toasted bread can be used4 ,in toasting bread1 do not expose it to such fierce heat that the bread will be burned or singed4 ,singed bread is not toasted bread4 ,again1 the fire should be hot enough to more than simply dry the bread4 ,it should be toasted as far through as possible1 and should be crisp and brittle1 not hard4 ,in using zwieback for toast it may be moistened by hot milk1 if for cream1 gravy1 or egg toast2 or with hot salted water1 if for fruit4 ,in either case the toast should be dipped quickly in and out again so as not to absorb too much liquid and become mushy4 ,under this head a few kinds of toasts will be given1 inexpensive and otherwise4 ,while it is not an exhaustive list1 it will include sufficient to suggest others equally good4 ,,milk ,,toast ,milk1 #f cups4 ,flour1 #a heaped teaspoonful4 ,butter1 #a tablespoonful4 ,toasted bread or zwieback4 ,heat milk and butter in a saucepan over the fire2 when boiling1 add salt and flour1 moistened with a little milk4 ,let it boil1 remove from the fire1 and dip into this slices of toasted bread or zwieback4 ,pour what remains over the toast1 cover1 and send to the table hot4 ,,cream ,,toast ,cream1 #f cups4 ,zwieback4 ,milk4 ,heat cream to boiling1 dip slices of zwieback into hot milk for an instant1 place on saucer1 pour hot cream over1 and serve4 ,,american ,,or ,,french ,,toast ,eggs1 thoroughly beaten1 #c4 ,salt4 ,butter4 ,milk1 #c cups4 ,sliced bread4 ,beat the eggs thoroughly and add the milk and a little salt4 ,slice light bread and dip into the mixture1 allowing each slice to absorb some of the milk4 ,then brown on a hot1 buttered griddle or thick bottomed frying-pan4 ,spread with butter1 and serve hot4 ,,boston ,,cream ,,toast ,toast two slices of bread1 trim and cut in two lengthwise1 making four pieces4 ,place these evenly on top of one another and cut again cornerwise1 into long triangular pieces4 ,arrange artistically on a platter1 and serve with cream sauce4 ,,nun',s ,,toast ,hard-boiled eggs1 #f4 ,flour1 #a teaspoonful4 ,butter4 ,hot buttered toast4 ,finely-chopped onion1 #a4 ,milk1 #b cups4 ,put the butter into a saucepan1 and when it begins to bubble add the chopped onion4 ,let the onion cook a little without color1 then stir in the flour4 ,add the milk and stir till it becomes smooth4 ,then put in the eggs which have been sliced and let them get hot4 ,pour this mixture over neatly trimmed slices of hot1 buttered toast4 ,season with salt4 ,,nut ,,gravy ,,toast ,dress moistened toast with nut gravy as given under sauces4 ,,prune ,,whipped ,,toast ,prune pulp1 #b cups4 ,sugar1 #a tablespoonful4 ,eggs1 whites1 #d4 ,beat the whites very stiff and stir in the hot prune pulp and sugar4 ,serve on slices of zwieback which have been dipped in hot water4 ,,prune ,,toast ,prepare as for apricot toast1 using prune marmalade4 ,,date ,,toast ,prepare as for prune toast1 except that the dates should be steamed1 not boiled4 ,,protose ,,toast ,minced protose1 #b cups4 ,eggs1 #b4 ,sweet cream1 cup4 ,salt to taste4 ,mix and heat thoroughly2 when boiling hot spread over slices of ,toasted bread4 ,dipped in hot salt water1 and well buttered4 ,take ,hard-boiled egg1 #a1 ,cut in halves1 remove yolk1 and fill hole with ,currant jelly1 ,and place on top of the protose4 ,,nuttolene ,,on ,,toast ,mince half a pound of nuttolene very fine1 put in a well-oiled saucepan1 and fry over the fire till a delicate brown4 ,great care must be taken to prevent scorching2 shake the pan often4 ,make two cups of rich cream sauce well seasoned with butter sauce1 and desiccated cocoanut4 ,strain this over the nuttolene1 and serve a spoonful on warm toast4 ,this makes six large portions4 ,,berry ,,toast ,any canned fruit1 as strawberries1 blackberries1 blueberries1 etc41 may be used for toasts4 ,strain off the juice1 boil1 and thicken with corn starch to the consistency of cream4 ,stir in the strawberries and reheat till the berries are well heated through4 ,serve as other fruit toasts4 ,,banana ,,toast ,,no4 #a ,peel and rub some nice bananas through a fine colander2 sweeten and beat up with a little cream1 and serve on moistened toast4 ,serve cold4 ,,banana ,,toast ,,no4 #b ,take the desired quantity of bright fruit juice1 as strawberry or cherry4 ,boil and thicken with corn starch4 ,into this slice some ripe bananas4 ,the juice should not be too thick1 but just so that the banana will appear suspended in the juice4 ,serve on moistened toast4 ,,date ,,toast ,,with ,,walnuts ,prepare same as date toast1 then serve with walnut meat on each corner and one in the center4 ,,tomato ,,toast ,dress moistened toast with tomato sauce1 as given under sauces2 or use strained tomatoes thickened with flour or corn starch4 ,,asparagus ,,toast ,prepare as for stewed asparagus4 ,moisten and butter a piece of toast1 lay four or five pieces of asparagus on it1 pour a spoonful of white sauce on the bottom end of the stalks1 and serve4 ,,apple ,,toast ,fresh stewed apples1 rubbed through a colander and sweetened1 make a nice dressing4 ,the apples may be flavored with lemon1 or mixed with grape or cranberry sauce4 ,when the apples are put in the colander1 the liquid may be poured into a saucepan and boiled into a syrup1 and the toast moistened with this4 ,serve a spoonful or two of the apple sauce over all4 ,,apricot ,,toast ,in making apricot marmalade1 save the juice by itself and boil it down into a syrup4 ,moisten the toast1 pour over some of the syrup1 and some of the marmalade over all4 ,,bakery ,,and ,,breakfast ,,dishes ,,bakery ,,and ,,breakfast ,,dishes ,thin batters are about the consistency of thin cream4 ,thick batters are like cream4 ,still thicker batters1 which may be poured in a continuous stream1 are called pour batters4 ,any batter is a pour batter until it is made so stiff that it breaks or drops in the pouring1 when it is called a drop batter4 ,it will remain a batter until too stiff to be beaten1 when it becomes a dough4 ,doughs1 like batters1 are of varying degrees of thickness1 ranging from those just stiff enough to be handled to those which may be rolled thin as paper4 ,generally speaking1 one full measure of flour to one scant measure of liquid makes a pour batter4 ,two full measures of flour make a drop batter2 and three full measures make a dough2 although1 for various reasons1 these proportions are subject to many modifications4 ,if the ingredients in batters were simply mixed and cooked slowly1 the resulting substances would be hard and compact1 unfit for human digestion4 ,hence1 to obviate this1 and to make them light and porous1 we must resort to other processes4 ,this is accomplished by means of the expansion of incorporated air1 by the generation of gas within the mixture1 or by a combination of both methods1 supplemented by quick cooking before the gas has a chance to escape4 ,air at seventy degrees expands to about three times its volume when exposed to the temperature of a hot oven4 ,consequently1 as a mixture heats in cooking1 incorporated air expands1 giving the desired lightness4 ,air is incorporated or enclosed in batters by beating the mixture thoroughly1 as in making whole-wheat gems2 by adding eggs to the beaten mixture1 as in popovers2 and by the gas obtained by the union of an acid with an alkaline carbonate1 as in the use of baking powders4 ,in batters made light by the admixture of air1 one must exercise care in beating to actually incorporate and retain the air4 ,when eggs are added to the mixture1 the glutinous consistency of the albumin they contain assists in retaining the entangled air4 ,,gems ,,or ,,puffs 7,,plain7 ,milk1 #a cup4 ,salt4 ,cooking oil1 #a tablespoonful1 if desired4 ,egg1 #a4 ,sifted flour1 about #b cups4 ,break the egg into the milk1 add salt1 and beat thoroughly4 ,beat into this enough sifted flour to make a batter that will pile slightly when poured in a thick stream4 ,bake in hot greased gem irons in a brisk oven4 ,a tablespoonful of cooking oil may be added to the milk if a richer batter is desired4 ,,corn ,,gems ,make same as plain gems1 but use one-fourth corn meal and a little sugar4 ,,whole-,,wheat ,,and ,,graham ,,gems ,use one-fourth to one-third whole wheat or graham flour4 ,,granose ,,puffs ,eggs1 #d4 ,ground cinnamon1 #a teaspoonful4 ,salt4 ,sugar1 cup4 ,granose flakes1 #d cups4 ,beat the yolks of the eggs with the sugar until light1 then add the cinnamon and salt4 ,beat again1 then add two cups granose flakes4 ,mix thoroughly and add half of the stiffly-beaten whitest of the eggs1 then two more cups granose flakes1 and lastly the rest of the whites4 ,drop in round gem irons1 filling them heaping full1 and bake a light brown4 ,they may be iced and a little shredded cocoanut sprinkled on top4 ,,vegetarian ,,hot ,,cakes ,bread crumbs1 #d cups4 ,flour1 #a cup4 ,salt1 #a teaspoonful4 ,sugar as desired4 ,mix all together thoroughly1 and add sufficient ,milk heated at #adj or #aej1 ,to make a thick pour batter4 ,to this add the ,yolks of #e eggs4 ,beat up thoroughly and add the ,stiffly-beaten whites4 ,bake on soapstone griddle4 ,be careful not to have the milk scalding hot1 as it renders cakes soft and sticky4 ,,green ,,corn ,,griddle ,,cakes ,corn1 #a quart1 cut from the ear4 ,butter1 #b tablespoonfuls4 ,white corn meal1 #c tablespoonfuls4 ,salt1 teaspoonful4 ,milk1 #a cup4 ,eggs1 #d4 ,flour1 cup4 ,mix thoroughly and bake on soapstone griddle4 ,,baked ,,corn ,,pie ,sweet corn1 #a can4 ,milk1 #b cups4 ,salt1 #a teaspoonful4 ,butter1 #b tablespoonfuls4 ,eggs1 #b4 ,warm the butter and stir through the corn2 beat the eggs with the milk1 add the salt1 and mix with the butter and the corn4 ,turn into a pan and bake until set4 ,should be light brown4 ,,popovers ,flour1 #b cups4 ,milk1 #a cups4 ,butter4 ,salt1 level teaspoonful4 ,eggs1 #c4 ,mix the salt and flour1 pour on slowly half the milk to make a smooth batter2 add the eggs1 one at a time1 beating well1 and gradually the remaining milk4 ,beat vigorously for a few minutes1 then turn at once into hot well-buttered gem-pans1 filling them about half full4 ,bake in rather hot oven from twenty to thirty minutes4 ,,corn ,,bread ,,without ,,baking ,,powder ,,no4 #a ,corn meal1 #b cups4 ,eggs1 #d4 ,salt4 ,boiling milk1 #c cups4 ,butter1 size of egg4 ,put the meal into the mixing bowl1 make hollow in the center1 put in butter and salt1 and pour the hot milk over all1 and stir well4 ,let cool1 and if too stiff1 add a little more cold milk4 ,break the eggs and separate them2 add the yolks to the meal and beat five minutes4 ,beat the whites and add them to the batter4 ,oil a baking-pan1 make it hot1 and turn in the batter4 ,bake in a quick oven thirty minutes4 ,,hoe ,,cake ,corn meal1 #d cups4 ,water1 or milk4 ,melted butter1 #a tablespoonful4 ,salt and sugar as desired4 ,sift corn meal with a little salt1 and sugar if desired2 scald with sufficient water or milk to make a stiff batter1 but soft enough to spread easily with a knife4 ,a tablespoonful of melted butter may be added if desired4 ,spread on a baking-sheet or pan about one-half inch thick or less and bake slowly till crisp clear through4 ,if the cake bakes fast on the bottom1 it may be turned over so that both sides may be evenly baked4 ,,corn ,,bread ,,without ,,baking ,,powder ,,no4 #b ,corn meal1 #b cups4 ,flour1 #a cup4 ,salt1 #a teaspoonful4 ,sugar1 cup4 ,mix and add ,boiling water4 sufficient to make stiff dough2 let cool1 then stir in ,butter1 #a tablespoonful4 ,beaten yolks1 #f4 and lastly the ,stiffly-beaten whites1 #f4 ,,corn ,,bread ,,no4 #c ,sponge1 #c cups4 ,butter1 #a rounded tablespoonful4 ,mixture1 #b parts corn meal to #a part flour4 ,eggs1 #b4 ,sugar1 #c heaped tablespoonfuls4 ,take three cups of the sponge as set for making wheat bread1 measured when light1 ready to mix up stiff4 ,add sugar1 eggs1 and butter4 ,to this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently 7if made too stiff1 the bread will be dry2 if not stiff enough1 it will be sticky74 ,put about half an inch deep in greased pans1 and let rise till nearly an inch deep and bake in a moderate oven4 ,it may be in deeper loaves1 but they are not likely to be so satisfactory4 ,,georgia ,,pones ,southern corn meal1 #b cups4 ,sugar1 #a tablespoonful4 ,salt1 teaspoonful4 ,boiling milk or cream4 ,sift meal with sugar and salt4 ,pour over this enough boiling milk or cream to make a stiff drop batter4 ,stir constantly1 that the meal may not lump4 ,when perfectly smooth1 drop in large spoonfuls on a cold buttered baking-sheet and bake in a brisk oven4 ,the pones should be browned on top4 ,,boston ,,brown ,,bread ,yellow corn meal1 #a cup4 ,white flour1 cup4 ,salt1 #a teaspoonful4 ,eggs1 #d4 ,graham flour1 #a cup4 ,new ,orleans molasses 7good71 cup4 ,milk1 about #c cups4 ,mix meal1 flour1 molasses1 and milk2 separate eggs and mix yolks with other ingredients4 ,beat whites very stiff and fold into mixture1 which should not be thick4 ,put this in the tin dish immediately and steam for three or four hours4 ,,puddings ,,lemon-,,apple ,tart apples1 #f4 ,sugar1 #a cup4 ,lemon1 #a4 ,pare the apples and remove the core1 being careful not to break the apple4 ,put into a granite or enameled baking-pan of suitable size4 ,fill the hole made by removing the cores1 with the sugar2 moisten the sugar with the lemon juice and sprinkle a little of the grated rind on each apple4 ,pour sufficient water into the pan to half cover the apples4 ,cover and bake until clear4 ,,farina ,,mold ,milk1 #a quart4 ,sugar1 cup4 ,farina1 cup4 ,salt4 ,put the milk into double boiler2 when scalding hot1 set the inner boiler on range until the milk boils2 then stir in the farina1 sugar1 and salt4 ,let boil till the farina is set1 then set back in outer boiler and cook one hour4 ,turn into molds previously oiled or dipped into cold water4 ,may be served with cream sweetened and flavored1 or with fruit juice4 ,,brown ,,betty ,chopped apples1 #b cups4 ,bread crumbs1 #a cup4 ,butter1 cup4 ,chopped raisins1 #a cup4 ,raisin or prune juice1 #a cup4 ,fill a pudding dish with alternate layers of the fruit1 crumbs1 and butter1--fruit first1 finishing bread crumbs on top4 ,pour over the fruit juice4 ,set the dish in a pan of hot water2 cover and bake in a moderate oven for nearly an hour2 then remove the cover and brown lightly4 ,serve with sweetened cream or lemon sauce4 ,,strawberry ,,short ,,cake ,cream1 #a cup4 ,flour to make a medium soft dough4 ,salt4 ,yeast1 #a tablespoonful4 ,warm the cream to about seventy degrees1 add the salt1 yeast1 and about two cups of the flour4 ,mix thoroughly1 cover1 and set in a warm place to rise4 ,when well risen and lively1 add the rest of the flour1 and leave until perfectly smooth4 ,roll out about half an inch thick4 ,put in greased pans1 brush the top with melted butter1 let rise until about double its original size1 and bake4 ,split1 and fill with whole or crushed berries1 sprinkled with sugar4 ,,strawberry ,,granose ,put a layer of granose in a deep pan of sufficient size2 cover with a layer of crushed berries and sugar2 repeat till the pan is full4 ,press lightly4 ,serve with cream4 ,,floating ,,island ,milk1 #a quart4 ,sugar1 cup4 ,eggs1 #e4 ,jelly1 #b tablespoonfuls4 ,flavor to suit4 ,make a custard with the milk1 the yolks of the eggs1 the whites of two1 and the sugar4 ,whip the remaining three whites to a stiff froth with a little sugar and flavoring1 same as custard4 ,pour the custard into individual glass dishes1 drop spoonfuls of the whites on the custard so as to form islands1 or it may be put on with a pastry tube or paper funnel4 ,drop a little bright jelly in the center of each island4 ,,corn ,,starch ,,blanc ,,mange ,milk1 #a quart4 ,corn starch1 #d heaped tablespoonfuls4 ,eggs1 whites1 #c4 ,sugar1 cup4 ,lemon flavoring4 ,put half the milk in a double boiler and set over the fire4 ,when scalding hot1 add the remaining milk in which has been dissolved the sugar and corn starch4 ,stir till it is thick and there are no lumps4 ,flavor with lemon1 take from the range1 and add the stiffly beaten whites4 ,pour into molds and set in a cool place to get firm4 ,a pleasing effect may be obtained by dividing the mixture after it is cooked1 and coloring one-half pink1 then filling the mold one-third of one1 and filling up with the other4 ,when turned from the mold they will look like small1 white pyramids capped with pink1 or pink with white4 ,a custard to be served with this blanc mange is made of two cups of milk1 the yolks of three eggs1 and half a cup of sugar4 ,flavor same as blanc mange4 ,,granose ,,mold ,boiling milk1 #b cups4 ,granose flakes1 #c cups4 ,sugar1 #b tablespoonfuls4 ,beaten eggs1 #f4 ,stir the granose flakes into the boiling milk2 then add the beaten eggs and sugar4 ,let boil two minutes1 and pour into molds4 ,serve with vanilla sauce4 ,,pineapple ,,tapioca ,pearl tapioca1 #a cup4 ,pineapple1 ripe1 #a4 ,water1 #a quart4 ,sugar1 #a cup4 ,wash the tapioca1 and put to cook with the water and sugar in a double boiler2 cook until cleared4 ,pare the pineapple1 remove the core1 and slice very thin4 ,put a layer of the pineapple in a deep pan2 pour over some of the tapioca1 then another layer of pineapple1 and so on till all the pineapple and tapioca are used4 ,serve cold4 ,,banana ,,tapioca ,same as pineapple tapioca1 but use bananas instead of pineapples4 ,milk may be substituted for water1 and two eggs used if desired4 ,the tapioca may be flavored and colored if desired4 ,,dates ,,stuffed ,,with ,,malted ,,nuts ,wash1 dry1 and pit the desired quantity of dates1 being careful not to break more than are necessary4 ,fill the cavity made by removing the pit with malted nuts1 and press together4 ,make an icing of the white of an egg1 eight or nine tablespoonfuls of powdered sugar1 a few drops of lemon juice1 and one teaspoonful of corn starch4 ,dip the dates in this1 using a sharp toothpick with which to handle them1 and place on an oiled paper or plate to dry4 ,or the icing may be made with less sugar1 and after they are dipped1 roll them in powdered or ,victor sugar4 ,,sago ,,fruit ,sago1 #a cup4 ,sugar1 cup4 ,oranges1 #b4 ,wash the sago through three waters1 and simmer in a quart of water with the sugar until transparent and thoroughly done4 ,peel and slice the oranges1 remove the pips1 and add to the sago4 ,cook a few minutes longer1 then turn into six or eight individual glass sauce dishes1 and put away to cool4 ,garnish with a little bright colored jelly or jam4 ,,rice ,,patties ,rice1 cooked1 #b cups4 ,butter1 #a tablespoonfuls4 ,egg whites1 well-beaten1 #b4 ,sugar1 #a tablespoonful4 ,nutmeg4 ,mix1 and stir over the fire till well blended2 when cold1 form into patties1 roll in beaten white of egg1 and then in bread crumbs moistened with melted butter4 ,bake4 ,serve hot with sweetened cream1 flavored with nutmeg4 ,,lemon ,,omelet ,corn starch1 #a dessertspoonful4 ,cream1 cup4 ,eggs1 #d4 ,butter4 ,powdered sugar4 ,flour1 #a teaspoonful4 ,salt4 ,boiling milk1 #a cup4 ,lemon honey4 ,mix the corn starch1 flour1 cream and salt4 ,beat till smooth2 add the beaten yolks of the eggs and the boiling milk4 ,stir in the whites of the eggs1 beaten to a stiff froth4 ,butter four pudding plates1 pour in the mixture1 and bake in a quick oven ten minutes4 ,spread lemon honey on half1 fold over1 and sprinkle powdered sugar on top4 ,serve hot4 ,,lemon ,,honey ,white sugar1 #a cup4 ,egg yolks1 #c4 ,butter1 #a tablespoonful4 ,lemon1 grated rind and juice of #a4 ,egg white1 #a4 ,put the juice1 sugar1 and butter in a double boiler over the fire2 while it is melting1 beat the eggs and add to them the grated rind of the lemon4 ,add this to the sugar and butter1 cooking and stirring till it is thick and clear like honey4 ,,strawberry ,,souffle ,fruit4 ,fresh strawberries1 #c quarts4 ,powdered sugar1 #a cups4 ,custard4 ,egg yolks1 #d4 ,cream or milk1 pint4 ,sugar4 ,meringue4 ,egg whites1 #d4 ,put two and a half quarts of the strawberries and the powdered sugar into a saucepan4 ,put in oven and let it simmer till sugar is melted4 ,beat the yolks of the eggs in the cream or milk1 and sweeten to taste4 ,set in double boiler over the fire1 and stir till thick4 ,arrange the berries without the juice in glass dishes1 so that they will form a sort of wall4 ,fill the center with custard and meringue the top with the whites4 ,use the remaining two cups of berries to decorate the meringue with half or whole berries4 ,serve hot or cold4 ,,plain ,,custard ,sugar1 cup4 ,eggs1 #f4 ,milk1 #a quart4 ,salt4 ,beat the eggs till light1 and stir in the milk1 sugar1 and salt4 ,bake in a pudding-pan2 set in a pan of hot water4 ,bake until the center of custard is set4 ,,caramel ,,custard ,milk1 #c cups4 ,butter1 #a tablespoonful4 ,water1 cup4 ,sugar1 #a cup4 ,eggs1 #f4 ,vanilla1 teaspoonful4 ,put the butter into a saucepan and set on the range4 ,when melted1 stir in the sugar1 and let cook until of a dark brown color1 stirring frequently to prevent burning4 ,now add the water1 which should be hot1 and stir until the caramel 7the browned sugar7 is dissolved4 ,beat up the eggs and mix with the milk2 add this to the caramel and flavor with the vanilla4 ,pour into custard cups1 set into a shallow pan of water1 and bake till the custard is set in the middle4 ,,tapioca ,,custard 7,,rich7 ,tapioca1 cup4 ,sugar1 cup4 ,salt1 teaspoonful4 ,milk1 #a quart4 ,eggs1 #d4 ,flavor to suit4 ,wash the tapioca and put to cook with the milk in a double boiler2 stir occasionally1 and cook till clear4 ,beat the eggs till light2 beat in the sugar1 and add to the tapioca4 ,let cook a minute and remove from the range4 ,stir in the flavoring1 and turn into a pan of suitable size4 ,serve cold4 ,if desired1 the whites of two of the eggs may be used as a meringue1 which should be flavored the same as the custard4 ,,rice ,,pudding ,rice1 #d tablespoonfuls4 ,sugar1 #b tablespoonfuls4 ,seedless raisins1 cup4 ,milk1 #d cups4 ,grated nutmeg1 teaspoonful4 ,salt1 teaspoonful4 ,put all together and bake about two hours4 ,stir with a fork three or four times during first hour to prevent sticking4 ,should it get too dry1 add a little more milk4 ,,cream ,,rice ,,pudding ,washed rice1 cup4 ,cream1 or milk1 #c cups4 ,eggs1 #d4 ,cook the rice in the cream or milk2 when nearly done1 remove from the range1 and stir in the yolks of the eggs4 ,pour into a pan1 and set in another containing water1 and bake fifteen or twenty minutes1 or till the eggs are cooked4 ,make a meringue of the whites4 ,,sanitas ,,chocolate ,,pudding ,bread crumbs1 #b cups4 ,eggs1 #c4 ,sanitas chocolate1 pound4 ,hot milk1 #b cups4 ,sugar1 cup4 ,soak bread crumbs in hot milk1 add eggs1 sugar1 and chocolate4 ,beat the eggs and mix all the ingredients thoroughly4 ,put into a buttered can1 and steam two hours4 ,see note under ,beverages1 ,sanitas ,chocolate4 ,,apple ,,nut ,,pudding ,apple pulp1 #b cups4 ,nuttolene1 pound4 ,eggs1 #d4 ,sugar1 cup4 ,bread crumbs1 #a pounds4 ,cinnamon or nutmeg1 #a teaspoonful4 ,grate sufficient tart apples to make two cups2 then add the sugar1 cinnamon or nutmeg1 bread crumbs1 nuttolene1 which has been put through a vegetable grinder1 and the beaten yolks of the eggs4 ,beat well and add the stiffly-beaten whites1 put into an oiled pudding-pan set in a pan of boiling water1 and bake4 ,serve with sweetened cream or flavored sauce4 ,,prune ,,tapioca ,,pudding ,tapioca1 cup4 ,cold water1 #b cups4 ,lemon juice1 #a tablespoonful4 ,prunes1 #a cup4 ,salt1 teaspoonful4 ,sugar1 cup4 ,put the prunes into enough water to cover them1 and let simmer gently till they absorb all the water4 ,turn onto a plate to cool and remove stones4 ,when tapioca has cooked until clear1 put all the seasoning into it1 and put a layer into a pudding dish1 then a layer of prunes1 and so on1 having the top layer tapioca4 ,bake in moderate oven one hour2 then allow to partially cool1 and serve with cream4 ,,prune ,,pudding ,prune pulp1 #a cup4 ,prune meats1 chopped fine1 cup4 ,egg whites1 well beaten1 #d4 ,sugar1 cup4 ,stir the beaten whites of the eggs with the prune pulp1 and add the chopped prune meats and sugar4 ,bake till lightly browned1 and serve with cream4 ,,bread ,,pudding ,milk1 #a quart4 ,sugar1 cup4 ,stale bread1 #a cups4 ,eggs1 #c4 ,flavor to suit4 ,soak the bread in the milk2 beat the yolks and one of the whites of the eggs with the sugar1 and flavor4 ,mix and put into a pudding dish4 ,set into a pan of hot water and bake until the custard is set4 ,meringue with the whites4 ,if desired1 the top of the pudding may first be marked with jelly1 marmalade1 or fresh fruit of some kind1 and the meringue put over all4 ,,pressed ,,fruit ,,pudding ,bread1 #h slices4 ,stewed huckleberries1 #a quart4 ,sugar1 cup4 ,trim the bread1 cutting off all crusts1 put four slices in the bottom of a pudding-pan1 cover with half the berries1 which should have the juice strained off1 sprinkle over part of the sugar1 then the rest of the bread and the remainder of the berries and sugar4 ,pour over all the juice that has been drained2 there should be enough to moisten the bread thoroughly4 ,if served the same day1 put another pan on top of the pudding1 with a weight in it1 to press the pudding4 ,it is not necessary to press the pudding if not used the same day it is made4 ,serve with sweetened cream or sweet sauce4 ,,snow ,,pudding ,milk1 #a quart4 ,salt1 teaspoonful4 ,eggs1 whites1 #e4 ,sugar1 cup4 ,corn starch1 cup4 ,vanilla to suit4 ,set milk1 sugar1 and salt in double boiler over the fire2 when scalding hot1 add the corn starch mixed smooth in a little cold milk4 ,when the starch is cooked1 remove from the fire1 and beat well4 ,when cold1 stir in carefully the stiffly-beaten whites and flavor with vanilla4 ,serve with vanilla sauce4 ,,apple ,,pudding 7,,baked7 ,butter1 #b tablespoonfuls4 ,eggs1 #d4 ,green tart apples1 grated1 #f4 ,sugar1 cup4 ,lemon1 #a4 ,stir the butter and sugar to a cream2 stir into this the well-beaten yolks of the eggs1 the juice and grated rind of the lemon1 and the grated apples4 ,stir in the beaten whites of the eggs1 flavor with cinnamon or nutmeg1 and bake4 ,serve cold with cream4 ,,plum ,,pudding ,eggs1 #d4 ,cream1 #a cup4 ,flour1 #a cups4 ,raisins1 seeded1 chopped1 pound4 ,dried cherries1 pound4 ,candied orange peel1 #b ounces4 ,sugar1 #a cup4 ,bread crumbs #a cup4 ,butter1 pound4 ,currants1 pound4 ,candied citron1 #b ounces4 ,beat the eggs1 add the cream1 bread crumbs1 flour1 and butter4 ,beat well together1 and mix in the sugar and fruit4 ,mix well1 pour into a buttered pan1 cover1 and steam about two hours4 ,,cabinet ,,pudding ,candied citron1 cup4 ,seedless raisins1 cup4 ,currants1 cup4 ,cinnamon4 ,nutmeg4 ,stale sponge cake1 #a quart4 ,milk1 #b cups4 ,eggs1 #b4 ,butter1 melted1 #a tablespoonful4 ,salt4 ,butter a pudding mold that will hold at least two quarts4 ,have the citron and raisins chopped fine1 the currants well washed1 and the cake cut into strips about an inch and a half wide and half an inch thick2 sprinkle some of the fruit on the bottom of the mold1 then slices of the cake2 sprinkle on a little cinnamon and nutmeg1 then more fruit1 then cake1 and so on till the ingredients are all used4 ,pour over this a custard made of the milk1 eggs1 and melted butter4 ,pour this over the cake without cooking1 and let soak one-half hour1 then set into a pan of water1 cover1 and bake until the custard is set4 ,serve with a tart sauce4 ,,cream ,,sago ,,pudding ,sago1 cup4 ,sugar1 #a cup4 ,milk or cream1 #a quart4 ,eggs1 #b4 ,lemon flavoring4 ,wash the sago1 and with the milk put into a double boiler1 and cook until clear4 ,beat the eggs very light1 and add the sugar and flavor4 ,remove the sago from the range1 and allow to cool a little1 then pour in the eggs and sugar1 beating all the time4 ,put in a pudding-pan1 set in a pan of water1 cover1 and bake until the custard is set4 ,,steamed ,,fruit ,,pudding ,tart apple pulp1 #b cups4 ,sugar1 #a cup4 ,eggs1 #f4 ,grape juice1 #b cups4 ,salt1 teaspoonful4 ,toasted bread crumbs1 #d cups4 ,seedless raisins1 #a cup4 ,lemon rind1 grated1 #a4 ,vanilla1 #a tablespoonful4 ,mix all well together except the whites of the eggs1 which should be beaten stiff and added last4 ,turn into a buttered mold1 and steam or boil for three hours4 ,serve with sweetened cream1 flavored with nutmeg4 ,,sponge ,,pudding ,milk1 #b cups4 ,flour1 cup4 ,sugar1 cup4 ,eggs1 #d4 ,put milk into a double boiler4 ,mix the sugar and flour with a little cold milk2 pour this into the scalding milk1 and stir till it thickens2 then stir it into the well-beaten yolks of the eggs2 then add the whites beaten stiff4 ,pour the mixture into buttered cups or into a pudding dish4 ,put the cup or dish into a pan of boiling water1 place in the oven1 and bake twenty minutes4 ,about five minutes before it is done1 remove from the pan of water1 and finish baking on the grate4 ,serve in the cups in which it is baked or on hot plates if baked in a pudding dish4 ,this should not be allowed to stand1 but be served immediately4 ,,fig ,,pudding ,butter1 #b tablespoonfuls4 ,corn starch1 cup4 ,flour1 cup4 ,fig marmalade1 #a cups4 ,cream1 #a cups4 ,sugar1 #a cup4 ,eggs1 #d4 ,mix the butter with the corn starch and flour2 mix the fig marmalade and the cream2 stir in the butter1 corn starch1 and flour mixture1 together with the sugar and the yolks of eggs4 ,mix well and fold in quickly the well-beaten whites4 ,pour into a buttered pudding-pan and steam one and one-half hours4 ,,date ,,pudding ,make same as fig pudding1 using date marmalade4 ,,adelaide ,,pudding ,eggs1 #f4 ,water1 #b cups4 ,lemon extract1 #a teaspoonful4 ,salt1 #a teaspoonful4 ,corn starch1 #a cup4 ,sugar1 #a cups4 ,lemon1 grated rind and juice1 #a4 ,flour1 #a cups4 ,over the beaten yolks pour a syrup made by boiling the sugar in the water4 ,add lemon rind and juice1 lemon extract1 and salt4 ,beat up well1 and mix in slowly the flour and corn starch4 ,fold in the beaten whites of the eggs1 pour into a greased pudding dish1 and steam one and one-half hours4 ,,cereal ,,pudding ,milk1 #d cups4 ,eggs1 #d4 ,sugar1 cup4 ,cream of maize1 or cerealine1 #b cups4 ,lemon1 grated rind and juice1 #a4 ,heat milk to boiling and stir in cream of maize or cerealine4 ,set in double boiler and cook half an hour4 ,remove from range and stir in the yolks and sugar4 ,flavor with grated rind and juice of lemon4 ,pour in a shallow pan1 and set within another containing water1 and bake till the custard sets4 ,meringue with the whites4 ,,pies ,,pastry ,,dough ,,for ,,pies ,flour1 #a pint4 ,butter1 #c tablespoonfuls1 rounding full1 or1 ,olive oil1 cup4 ,salt1 #a teaspoonful4 ,cold water1 #f tablespoonfuls4 ,chop the butter in the flour1 add the water and salt1 and without mixing turn upon the board4 ,roll out and double over three times4 ,then roll out again and double4 ,continue this till the crust is smooth2 then roll out very thin and roll as for jelly cake4 ,cut into two pieces1 stand each piece on end1 and roll out one for the top and the other for the bottom crust4 ,,pumpkin ,,for ,,pies ,wash the pumpkin1 but do not peel2 remove the seeds1 cut up1 cook and put through a colander4 ,the pumpkin is much sweeter cooked this way than when the peel is removed before cooking4 ,,pumpkin ,,pies ,mashed pumpkin1 #a cup4 ,molasses1 cup4 ,sugar1 cup4 ,salt1 #a teaspoonful4 ,flour1 #a tablespoonful4 ,eggs1 #b4 ,cinnamon1 #a teaspoonful4 ,milk1 #a cup4 ,mix all together thoroughly1 adding the milk last4 ,,pumpkin ,,pies ,,without ,,eggs ,mashed pumpkin1 #a cup4 ,flour1 #a tablespoonful4 ,sugar1 cup4 ,nutmeg1 a dash4 ,mix together1 and when smooth1 add ,sweet cream1 #a cup4 ,,sanitas ,,chocolate ,,custard ,,pie ,,no4 #a ,milk1 #a quart4 ,sugar1 #a cup4 ,eggs1 #f4 ,chocolate1 pound4 ,water1 #b cups4 ,vanilla1 #b teaspoonfuls4 ,save the whites of three of the eggs for meringue2 beat together the remainder of the eggs1 sugar1 and vanilla2 dissolve the chocolate in the water and boil for three minutes4 ,when nearly cold1 add to the eggs and sugar4 ,put in pan lined with good pastry and bake2 makes two large or three small pies4 ,,sanitas ,,chocolate ,,custard ,,pie ,,no4 #b ,make an ordinary custard pie1 flavor with vanilla2 put the grated chocolate into a basin on the side of the range1 where it will melt1 but not burn4 ,when melted1 beat into it one egg and sugar to suit the taste4 ,spread on top of the pie4 ,,hygienic ,,mince ,,meat 7,for ,six ,pies7 ,chopped apples1 medium size1 #ad4 ,chopped walnuts1 #a cup4 ,chopped blanched almonds1 cup4 ,chopped figs1 cup4 ,chopped citron1 cup4 ,seeded raisins1 #a cup4 ,seedless raisins or currants1 #a cup4 ,caramel-cereal coffee1 #a cup4 ,fruit juice or jelly1 #a cup4 ,lemons1 juice of1 #d4 ,salt1 #a tablespoonful4 ,sugar and spice to taste4 ,,mince ,,pie ,minced apples1 #d cups4 ,prune juice1 #a cup4 ,sugar1 #a cup4 ,molasses1 #a cup4 ,butter1 #b tablespoonfuls4 ,minced protose1 #c cups4 ,seedless raisins1 #b cups4 ,lemon1 grated rind and juice1 #a4 ,stew all together until thick enough for filling4 ,flavor with ,salt1 #a teaspoonful4 ,cinnamon4 ,nutmeg4 ,,baker',s ,,custard ,,pie ,sugar1 #c tablespoonfuls4 ,eggs1 #c4 ,vanilla1 #a teaspoonful4 ,salt to taste4 ,flour1 #a tablespoonful4 ,milk1 #b cups4 ,grated nutmeg4 ,beat the yolks of the eggs to a cream1 stir the flour thoroughly into the sugar1 and add to the eggs4 ,then put in the vanilla1 nutmeg1 and salt2 then add well-beaten whites4 ,mix well and add by degrees the milk that has been scalded and cooled 7but not boiled71 and turn all into a deep pie-pan1 lined with rich paste4 ,bake from twenty-five to thirty minutes4 ,,lemon ,,pie 7,,superior7 ,lemons1 #c4 ,water1 #c cups4 ,corn starch1 #b tablespoonfuls4 ,butter1 #a tablespoonful4 ,sugar1 #b cups4 ,eggs1 #c4 ,flour1 #d tablespoonfuls4 ,put the water and butter into a double boiler and set on the range4 ,mix the sugar1 flour1 and corn starch together2 grate in the lemon rind1 add the juice and beaten yolks of the eggs4 ,when the water in the boiler is scalding hot1 stir in the mixture1 and cook till of the consistency of cold honey1 stirring now and then to ensure even cooking4 ,remove from the fire2 when cool1 pour into deep pie tins1 lined with good pastry4 ,when done1 meringue with the whites of the eggs4 ,,cocoanut ,,pie ,desiccated ,cocoanut1 cup4 ,eggs1 #b4 ,butter1 size of an egg4 ,milk1 #a cup4 ,sugar1 #a small cup4 ,soak the cocoanut in the milk1 add the beaten egg1 sugar1 and butter melted4 ,line a pie-pan with rich pastry1 put in the filling1 and bake4 ,the white of one of the eggs may be used as a meringue1 if desired4 ,,washington ,,cream ,,pie ,crust3 ,eggs1 #f4 ,vanilla1 #a teaspoonful4 ,flour1 #a rounded cup4 ,sugar1 #a cup4 ,lemon juice1 #b teaspoonfuls4 ,beat the yolks of the eggs till very thick2 add the sugar1 vanilla1 and lemon juice4 ,beat the whites of the eggs very stiff1 fold half the whites into the yolk and sugar1 then half the flour1 then the remainder of the whites and the rest of the flour4 ,divide this batter into two pie-pans and bake4 ,when cold1 split each cake and put in the filling4 ,filling3 ,milk1 #b cups4 ,eggs1 #b4 ,flour1 cup4 ,butter1 #b tablespoonfuls4 ,sugar1 #a cup4 ,vanilla1 #a teaspoonfuls4 ,put three-fourths of the milk into a double boiler1 together with the milk1 and set on the range4 ,beat the eggs very light2 add the sugar1 flour1 and the remainder of the milk4 ,beat till perfectly smooth1 and when the milk in the boiler is scalding hot1 stir in the mixture4 ,beat till smooth1 and cook thoroughly2 when cool1 add the vanilla4 ,if made a day or two before serving1 and kept on ice1 the quality of these pies is greatly improved4 ,,prune ,,pie ,prune1 marmalade1 #a pint4 ,egg1 #a4 ,lemon1 #a4 ,sugar1 cup4 ,to the marmalade add the grated rind and juice of the lemon1 sugar1 and beaten yolk of egg2 put into a pie-pan lined with good paste and bake till the crust is done2 remove from oven and meringue with the white of the egg4 ,,apple ,,pie ,line a pie-pan with rich paste1 sprinkle over the bottom a little flour and sugar4 ,fill with apples cut in thin slices4 ,the pan should be slightly rounding full4 ,sprinkle a little flour and sugar1 according to the tartness of the fruit4 ,add two tablespoonfuls of water1 and a few small pieces of butter4 ,moisten the edge of the paste and put on the upper crust1 press down the edges1 trim1 make several perforations in the top to allow the steam to escape1 brush the crust with a little milk1 and bake about forty-five minutes4 ,,rhubarb ,,pie ,pie paste4 ,rhubarb1 #d cups4 ,sugar1 #a large cup4 ,nutmeg4 ,salt4 ,flour4 ,line a pie plate with paste rolled a little thicker than a dollar4 ,strip the skin off the rhubarb and cut the stalk into half-inch lengths4 ,fill the plate an inch deep1 and to a quart of rhubarb add a large cup of sugar4 ,sprinkle a pinch of salt1 and a grating of nutmeg on top1 with a little flour4 ,cover with a rich crust and bake in a quick oven until the pie loosens from the dish4 ,,blueberry ,,pie ,line a pie-pan with pie paste4 ,put in the berries half an inch deep1 and to one quart of berries put a teacup of brown sugar2 sift a teaspoonful of flour over1 a pinch of salt1 and a little grated nutmeg4 ,cover with the top crust1 pressing down the edges tightly4 ,trim and bake in a good oven forty-five minutes4 ,this pie is the typical berry pie4 ,,cake ,,frosting ,egg white1 beaten stiff1 #a4 ,corn starch1 #a teaspoonful4 ,powdered sugar1 #i tablespoonfuls4 ,lemon or orange juice1 #a teaspoonful4 ,mix and beat together4 ,,sunshine ,,cake ,egg whites1 #f4 ,egg yolks1 #c4 ,sugar1 granulated1 #a cup4 ,flour1 #a scant cup4 ,lemon juice1 #b teaspoonfuls4 ,mix and bake as for ,favorite ,sponge ,cake1 flavor with ,grated rind of lemon4 ,juice of orange4 ,,orange ,,cake ,if boiled icing flavored with orange is used1 the result will be orange cake4 ,,angel ,,cake ,flour1 #a cup sifted #e times4 ,lemon juice1 #b teaspoonfuls4 ,powdered sugar1 sifted1 #a cup4 ,egg whites1 #aa beaten to stiff froth4 ,vanilla1 #b teaspoonfuls4 ,stir the sugar into the whites very lightly and carefully1 adding the vanilla1 after which add the flour1 stirring quickly and lightly4 ,pour into a bright1 clean cake dish1 which should not be buttered or lined4 ,bake at once in a moderate oven about forty minutes4 ,test it with a broom splint4 ,when done1 let it remain in the cake tin1 turning it upside down1 with the sides resting on two saucers1 so that a current of air will pass over and under it4 ,,sponge ,,sheet ,use and make the ingredients the same as for ,simple ,sponge ,cake1 but bake in a sheet4 ,before baking1 sprinkle a generous quantity of the following mixture on top3-- ,mix an equal quantity of granulated sugar and chopped almonds and add a small pinch of ground cinnamon4 ,this produces a delicious crust4 ,bake in a buttered and floured pan1 and remove from the pan as soon as done4 ,,simple ,,sponge ,,cake ,eggs1 #f4 ,sifted granulated sugar1 #a cup4 ,flour1 #a scant cup4 ,to the eggs add sugar1 and beat with a wire egg beater till the mixture is thick and light colored4 ,then add the flour1 folding it in gently4 ,drop by the spoonful in an unbuttered pan1 and bake in a moderate oven4 ,when done1 invert the pan1 letting it rest on cups till the cake is cool1 when it can easily be taken out4 ,thus suspended from the bottom of the pan1 the cake is stretched by its own weight1 which makes it lighter and more elastic than if left to fall by its weight in cooling4 ,the quantity given will make a small loaf cake1 or two layers4 ,,favorite ,,sponge ,,cake ,eggs1 #f4 ,granulated sugar1 #a cup4 ,flour1 #a scant cup4 ,lemon juice1 #b teaspoonfuls4 ,sift the flour and sugar four or five times4 ,beat the whites of the egg to a stiff froth1 adding the lemon juice4 ,when half beaten1 fold in carefully in regular order the sugar1 well-beaten yolks of eggs1 and the flour4 ,bake in a moderate oven4 ,,nut ,,sponge ,,cake ,eggs1 #g4 ,water1 cup4 ,lemon extract1 teaspoonful4 ,ground ,english walnut1 cup4 ,sugar1 #a cups4 ,vanilla1 #a teaspoonful4 ,flour1 #a rounded cup4 ,beat the yolks of the eggs till thick2 boil sugar in water till it spins a thread4 ,pour this into the yolks1 beating all the time till cool4 ,add the vanilla and lemon extract2 mix flour with walnuts2 mix all together1 and lastly stir in the stiffly-beaten whites4 ,bake in tins lined with greased paper4 ,,marguerites ,egg white1 #a1 partly beaten4 ,sugar1 #b tablespoonfuls4 ,chopped walnuts1 cup4 ,stir together and spread on crackers1 one inch wide by three or four inches long4 ,bake a light brown4 ,,sponge ,,jelly ,,cake ,eggs1 #e4 ,lemons1 #a4 ,sugar1 #a cup4 ,flour1 #a cup4 ,beat the yolks till very thick1 add sugar gradually1 then the grated rind and two tablespoonfuls of lemon juice4 ,fold in one-half of the whites of the eggs1 beaten very stiff1 then one-half of the flour1 the other half of the whites1 lastly the remainder of the flour4 ,bake in a large dripping-pan fifteen minutes4 ,turn onto a cloth1 trim the edges1 spread the jelly1 and roll up4 ,wrap in the cloth and set aside to cool4 ,,almond ,,macaroons ,egg whites1 #e4 ,rind of #a lemon4 ,almond meal1 #a scant cup4 ,sugar1 #b cups4 ,flour1 #a cup4 ,beat eggs stiff1 add sugar1 and beat very stiff2 add lemon rind grated2 mix and add flour and almond meal4 ,drop on oiled pans in pieces the size of a walnut1 allowing plenty of room between each4 ,smooth with a knife dipped in water4 ,bake a light brown4 ,,nut ,,butter ,,nut ,,butter ,nut butter can be easily made in the home1 but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce1 hence can not be made in the home4 ,peanuts and almonds are the nuts most suitable for making nut butter4 ,the other varieties are difficult to blanch and do not make good butter4 ,the best variety of peanuts for making nut butter is the ,spanish shelled4 ,they are the most easily blanched4 ,removing the skins from the nuts after they are shelled is called blanching4 ,peanuts can not be blanched unless they have been thoroughly heated4 ,to properly cook peanuts is the essential thing to produce a healthful1 palatable nut butter4 ,this can be accomplished if care is exercised4 ,there are three ways of cooking them3 namely1 baking or roasting1 boiling1 and steaming4 ,the baking process is the easiest way1 but care should be used not to scorch them4 ,scorched or burnt peanuts are unfit to use in any form4 ,,process ,,no4 #a ,put a layer of peanuts about one-half inch deep in a dripping-pan and place on perforated shelf in a moderate oven4 ,allow them to bake slowly for about one hour4 ,cook them until they are a light brown or straw color4 ,shake the pan or stir the peanuts every few minutes4 ,when the kernels begin to crack and pop they brown very quickly and should be watched closely4 ,a splendid way to cook them is to fill a tight-covered dish about two-thirds full1 place in the oven1 and shake occasionally4 ,when cooked this way1 they are not so liable to burn1 and they retain their flavor better4 ,when they have cooked sufficiently1 spread out at once4 ,when they have become quite cool1 blanch as follows3 ,this can be done by rubbing them in the hands1 or what is better1 a coarse bag1 or take a piece of cloth and fold the ends together1 forming a bag4 ,another good device is a screen made of coarse wire4 ,rub them until the skins are loose4 ,the chaff can be removed by using a fan or by pouring them from one dish to another where the wind is blowing4 ,look them over carefully1 removing defective nuts and foreign substances4 ,the next step is to grind them4 ,the most practical family mill we know of for grinding nuts1 etc41 is the ,quaker ,city ,mill 7see cut and description of same in this book74 ,always grind freshly cooked nuts1 as they do not make good butter when left a day or two after being cooked4 ,,process ,,no4 #b ,thoroughly heat the nuts in an oven1 but do not let them brown4 ,allow them to cool1 then blanch as described in process ,no4 #a4 ,boil them from three to four hours1 until they are tender4 ,drain1 spread out on tins1 and thoroughly dry them2 then grind them through the mill4 ,,process ,,no4 #c ,heat and blanch the same as for ,no4 #b4 ,grind them through a meat chopper or the nut butter mill loosely adjusted4 ,then cook them in a steam cooker about four hours4 ,when tender1 drain1 spread on tins1 and thoroughly dry them4 ,then run them through the mill tightly adjusted4 ,,salted ,,nut ,,butter ,prepare nuts as described in process ,no4 #a4 ,sprinkle salt on the kernels when grinding4 ,it is much more preferable to grind the salt in with the nuts than to mix it in the butter4 ,,almond ,,butter ,almond butter is more difficult to make than peanut butter1 on account of the difficulty in removing the skins4 ,dry heat does not loosen the skins as it does the peanut4 ,to blanch almonds1 soak them in boiling water from two to five minutes2 then the skins become loose and can be pinched off by pressing on the nut with the thumb and finger2 the skins will crack and the kernel pop out4 ,dry them in a slow oven until they become thoroughly dry and crisp1 taking care not to burn them4 ,then grind them through a loosely adjusted mill4 ,place on tins or on a cloth stretched over the stove until perfectly dry4 ,then grind then in the nut butter mill tightly adjusted4 ,this makes excellent butter if the almonds are first-class and sweet4 ,,brazil ,,nut ,,butter ,remove the brown1 woody skins with a sharp knife and put the nuts through the mill4 ,they may have to be broken up before they can be ground4 ,this butter is very good1 but somewhat expensive4 ,it is cheaper to buy the nuts already shelled4 ,,peanut ,,meal ,heat the peanuts sufficiently to remove the skins1 but do not brown them4 ,blanch and look over4 ,boil or steam them until tender1 taking care to have them quite dry when done4 ,drain off all the water possible and put them through a colander4 ,put on tins suspended over the stove1 or in a slow oven1 with the door open1 taking care not to brown them4 ,when perfectly dry and hard1 grind through the mill loosely adjusted4 ,if it is not fine enough1 spread out to dry some more1 pass through the mill again more tightly adjusted1 but if the mill is too tight1 it will grind it into butter4 ,a good plan is to rub it through a flour sieve4 ,,nut ,,butter ,,for ,,the ,,table ,put one-half the amount of butter required for the meal into a bowl and dilute with an equal quantity of water1 adding a little of the water at a time1 beating it thoroughly with a fork until it is smooth and light4 ,enough water should be used to make it the proper consistency to spread nicely4 ,an egg beater or wire potato masher is an excellent utensil for mixing4 ,a little salt can be added if desired4 ,nut butter when mixed with water does not keep but a few hours4 ,,peanut ,,cream ,cook the peanuts until they just begin to turn brown4 ,then make into butter1 ground as fine as possible4 ,emulsify with water until it is the consistency of milk4 ,then put in double boiler and cook until it has become as thick as ordinary cream4 ,a little salt can be added if desired4 ,serve it hot or cold as preferred4 ,it can be made into milk by adding a little water4 ,,vegetarian ,,directory ,,vegetarian ,,restaurants ,,and ,,cafes ,,vegetarian ,,cafe1 #gee ,market ,street1 ,san ,francisco1 ,cal4 ,,vegetarian ,,restaurant1 #dd ,san ,pablo ,avenue1 ,oakland1 ,cal4 ,,vegetarian ,,restaurant1 #cag ,west ,third ,street1 ,los ,angeles1 ,cal4 ,,good ,,health ,,restaurant1 #faf ,third ,street1 ,seattle1 ,wash4 ,,vegetarian ,,restaurant1 #bhc ,pitt ,street1 ,sydney1 ,n4 ,s4 ,w4 ,,vegetarian ,,restaurant1 #ed ,farrar ,street1 ,detroit1 ,mich4 ,,vegetarian ,,restaurant1 #fjg ,locust ,street1 ,des ,moines1 ,ia4 ,,hygeia ,,dining ,,rooms1 ,fifty-eighth ,street and ,drexel ,avenue1 ,chicago1 ,ill4 ,,vegetarian ,,restaurant1 #ade ,south ,thirteenth ,street1 ,lincoln1 ,neb4 ,,vegetarian ,,restaurant1 ,lovstrode #h1 ,copenhagen1 ,k41 ,denmark4 ,,vegetarian ,,cafe1 #aedc ,glenarm ,street1 ,denver1 ,colo4 ,,vegetarian ,,cafe1 #cbb ,north ,tejon ,street1 ,colorado ,springs1 ,colo4 ,,the ,,hygeia1 ,washington ,avenue1 ,battle ,creek1 ,mich4 ,,hygienic ,,cafe1 #ajag ,walnut ,street1 ,philadelphia1 ,pa4 ,,vegetarian ,,restaurant1 #agj ,south ,howard ,street1 ,spokane1 ,wash4 ,,hygienic ,,restaurant1 ,sheridan1 ,wyo4 ,,hygienic ,,cafe1 #afd ,wisconsin ,street1 ,milwaukee1 ,wis4 ,,hygienic ,,cafe1 #dbf ,state ,street1 ,madison1 ,wis4 ,,pure ,,food ,,cafe1 #daj ,east ,twelfth ,street1 ,kansas ,city1 ,mo4 ,,north ,,michigan ,,tract ,,society1 ,petoskey1 ,mich4 ,,vegetarian ,,restaurant1 ,corner ,church and ,vine ,street1 ,nashville1 ,tenn4 ,,vegetarian ,,restaurant1 #aje ,east ,third ,street1 ,jamestown1 ,n4 ,y4 ,,the ,,laurel1 #aa ,west ,eighteenth ,street1 ,new ,york ,city4 ,,health ,,restaurant1 #cia ,sixth ,avenue1 ,new ,york ,city4 ,,hygienic ,,dining ,,rooms1 #abji ,g ,street1 ,n4 ,w4 ,washington1 ,d4 ,c4 ,,restaurant1 #cjg ,madison ,street1 ,fairmont1 ,w4 ,va4 ,,the ,,pure ,,food ,,cafe1 #ac ,south ,main ,street1 ,salt ,lake ,city1 ,utah4 ,,directory ,,of ,,sanitariums ,,battle ,,creek ,,sanitarium1 ,battle ,creek1 ,mich4 ,,chicago ,,sanitarium1 #bh ,thirty-third ,place1 ,chicago1 ,ill4 ,,pacific ,,union ,,medical ,,missionary ,,and ,,benevolent ,,association1 ,room #bjc1 ,parrott ,building1 #hbe ,market ,street1 ,san ,francisco1 ,cal4 ,,st4 ,,helena ,,sanitarium1 ,sanitarium1 ,napa ,county1 ,cal4 ,,san ,,francisco ,,branch ,,sanitarium1 #adcf ,market ,street1 ,san ,francisco1 ,cal4 ,,sacramento ,,treatment ,,rooms1 #gai ,k ,street1 ,sacramento1 ,cal4 ,,eureka ,,branch ,,sanitarium1 ,corner ,third and ,j ,streets1 ,eureka1 ,cal4 ,,san ,,francisco ,,hydriatic ,,dispensary1 #iaf ,laguna ,street1 ,san ,francisco1 ,cal4 ,,portland ,,sanitarium1 ,west ,avenue1 ,mt4 ,tabor1 ,ore4 ,,vancouver ,,treatment ,,rooms1 #cch ,columbia ,street1 ,vancouver1 ,b4 ,c4 ,,victoria ,,treatment ,,rooms1 ,victoria1 ,b4 ,c4 ,,pasadena ,,sanitarium1 #cag ,west ,third ,street1 ,los ,angeles1 ,cal4 ,,arizona ,,sanitarium1 ,phoenix1 ,ariz4 ,,spokane ,,sanitarium1 ,spokane1 ,wash4 ,,college ,,place ,,treatment ,,rooms1 ,college ,place1 ,wash4 ,,san ,,diego ,,treatment ,,rooms1 ,sefton ,block1 ,san ,diego1 ,cal4 ,,tacoma ,,sanitarium1 #ajaf ,tacoma ,avenue1 ,tacoma1 ,wash4 ,,seattle ,,sanitarium1 #fab ,third ,avenue1 ,seattle1 ,wash4 ,,whatcom ,,sanitarium1 #ajaf ,elk ,street1 ,whatcom1 ,wash4 ,,colorado ,,sanitarium1 ,boulder1 ,colo4 ,,iowa ,,sanitarium1 #fjc ,east ,twelfth ,street1 ,des ,moines1 ,ia4 ,,nebraska ,,sanitarium1 ,college ,view1 ,neb4 ,,new ,,england ,,sanitarium1 ,melrose1 ,mass4 ,,southern ,,sanitarium1 ,graysville1 ,tenn4 ,,keene ,,sanitarium1 ,keene1 ,tex4 ,,philadelphia ,,sanitarium1 #ahji ,wallace ,street1 ,philadelphia1 ,pa4 ,,madison ,,sanitarium1 ,r4 ,f4 ,d4 ,no4 #d1 ,madison1 ,wis4 ,,detroit ,,sanitarium1 #ed ,farrar ,street1 ,detroit1 ,mich4 ,,jackson ,,sanitarium1 #ajf ,first ,street1 ,jackson1 ,mich4 ,,buffalo ,,sanitarium1 #ibb ,niagara ,street1 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,denmark4 ,,frydenstrands ,,sanitarium1 ,frederikshavn1 ,denmark4 ,,orebro ,,health ,,home1 ,klostergaten #cc1 ,orebro1 ,sweden4 ,,cape ,,sanitarium1 ,plumstead1 ,cape ,colony1 ,south ,africa4 ,,sydney ,,sanitarium1 ,wahroonga1 ,n4 ,s4 ,w41 ,australia4 ,,avondale ,,health ,,retreat1 ,cooranbong1 ,n4 ,s4 ,w41 ,australia4 ,,christchurch ,,sanitarium1 ,papanui1 ,christchurch1 ,new ,zealand4 ,,samoa ,,sanitarium1 ,apia1 ,samoa4 ,,guadalajara ,,sanitarium1 ,guadalajara1 ,mexico4 ,,calcutta ,,sanitarium1 #ea ,park ,street1 ,calcutta1 ,india4 ,,japanese ,,sanitarium1 #db ,yamamoto-dori1 ,nichome1 ,kobe1 ,japan4 ,,washington ,,sanitarium1 #bbb ,north ,capitol ,street1 ,washington1 ,d4 ,c4 ,,directory ,,of ,,sanitarium ,,food ,,factories ,,battle ,,creek ,,sanitarium ,,food ,,company1 ,battle ,creek1 ,mich4 ,,sanitarium ,,food ,,company1 ,sanitarium1 ,cal4 ,,portland ,,sanitarium ,,food ,,company1 ,west ,avenue1 ,mt4 ,tabor1 ,ore4 ,,colorado ,,sanitarium ,,food ,,company1 ,boulder1 ,colo4 ,,sanitarium ,,food ,,company1 #bbh ,clarence ,street1 ,sydney1 ,n4 ,s4 ,w41 ,australia4 ,,union ,,college ,,bakery1 ,college ,view1 ,neb4 ,,index ,,bakery ,,and ,,breakfast ,,dishes ,baked ,corn ,pie1 #aih ,boston ,brown ,bread1 #bja ,corn ,gems1 #aif ,corn ,bread1 #aii1 #bjj ,gems1 #aif1 #aig ,granose ,puffs1 #aig ,griddle ,cakes1 #aih ,georgia ,pones1 #bja ,hoe ,cake1 #aii ,popovers1 #aih ,vegetarian ,hot ,cakes1 #aig ,,beverages ,apollinaris ,lemonade1 #agf ,caramel-,cereal1 #agc ,chocolate1 #agc ,fruit ,nectar1 #agc ,fruit ,cups1 #age ,lemonade1 #age ,mint ,julep1 #agd ,orangeade1 #agf ,pineapple ,lemonade1 #agf ,strawberry ,sherbet1 #agd ,,cake ,angel1 #bce ,almond ,macaroons1 #bch ,frosting1 #bce ,marguerites1 #bcg ,orange1 #bce ,sunshine1 #bce ,sponge ,sheet1 #bcf ,sponge1 ,simple1 #bcf ,sponge1 ,favorite1 #bcg ,sponge1 ,nut1 #bcg ,sponge1 ,jelly1 #bch ,,cereals ,cracked ,wheat1 #ahj ,corn ,meal ,mush1 #ahc ,farina1 #aha ,graham ,porridge1 #ahc ,graham ,porridge with ,dates1 #ahd ,gluten-,granola ,mush1 #ahd ,oatmeal1 #ahj ,pearl ,wheat1 #aha ,pearl ,barley1 #aha ,rolled ,oats1 #ahj ,rice1 #ahb ,rice1 with ,raisins1 #ahc ,rice1 ,browned1 #ahc ,,eggs ,a la ,mode1 #aff ,baked in ,tomato ,cases1 #afh ,curdled1 #aff ,cream ,shirred1 #afg ,floated1 #afg ,jellied1 #afg ,mumbled1 #afh ,omelet ,souffle1 #afc ,omelet1 ,plain1 #afd ,omelet1 ,protose1 #afd ,omelet1 ,gluten1 #afe ,omelet1 ,rice1 #afe ,omelet1 ,apple1 #afe ,omelet1 ,granose1 #afe ,omelet with ,tomato1 #afe ,omelet1 ,onion1 #aff ,omelet1 ,green ,pea1 #aff ,omelet1 ,asparagus1 #aff ,poached on ,toast1 #afi ,poached on ,granose1 #agj ,scrambled with ,sugar ,corn1 #afi ,scrambled with ,onions1 #afi ,scrambled with ,protose1 #afi ,scrambled with ,parsley1 #afi ,shirred1 #afg ,,entrees ,braized ,protose and ,cabbage1 #hc ,braized ,protose1 #he ,baked ,protose with ,macaroni1 #hf ,bean ,croquettes1 #ii ,bean and ,nut ,loaf1 #ajj ,baked ,potpie1 #aja ,baked ,eggplant a la ,creme1 #ajb ,boiled ,macaroni 7plain71 #aje ,baked ,macaroni1 with ,egg ,sauce1 #ajh ,baked ,stuffed ,tomatoes1 #aad ,cream ,nut ,loaf1 #gd ,cereal ,roast1 #ge ,chicken ,croquettes1 #gg ,corn ,fritters1 #if ,carrot ,souffle1 #ajj ,creamed ,macaroni1 #ajg ,dressing1 #fi1 #gj ,dried ,pea ,croquettes1 #gf ,egg ,mixture for ,croquettes1 etc41 #gh ,escalloped ,protose1 #hg ,eggplant with ,protose1 #hh ,egg ,macaroni1 #ajh ,fillets of ,vegetable ,salmon1 #fg ,frijoles with ,protose ,mexicano1 #gi ,fricassee of ,protose with ,potato1 #gi ,frizzled ,protose in ,eggs1 #hg ,green ,corn and ,tomato1 #gi ,golden ,nut ,chartreuse1 #ia ,green ,corn ,chowder1 #ih ,green ,corn ,nut ,pie1 #ajc ,hamburger ,loaf1 #gc ,hashed ,protose ,croquettes1 #gg ,imperial ,nut ,roast1 #gd ,lentil ,hash1 #ib ,lentil ,fritters1 #ib ,lentil ,patties1 #ic ,lentil ,roast1 #id ,lentil ,nut ,roast1 #id ,mock ,white ,fish1 #fg ,mock ,turkey with ,dressing1 #fi ,mock ,veal ,loaf1 #ga ,mock ,chicken ,rissoles1 #hj ,mock ,chicken ,pie1 #ajb ,macaroni a l',italienne1 #aje ,macaroni and ,kornlet1 #ajf ,macaroni with ,tomato ,sauce1 #ajf ,macaroni ,cutlets1 #ajg ,macaroni in ,cream1 #ajg ,macaroni with ,apple1 #aji ,macaroni and ,cheese1 #aji ,macaroni with ,granola1 #aaj ,macaroni ,croquettes1 #aaj ,macaroni ,neapolitaine1 #aaa ,macaroni 7,spanish71 #aaa ,macaroni with ,tomato1 #aaa ,nuttolene ,roast1 #ga ,nut and ,granola ,roast1 #gc ,nut and ,tomato ,roast1 #gf ,nut ,fricassee1 #gh ,nut and ,vegetable ,stew1 #ha ,nut ,lisbon ,steak1 #he ,noodles1 #ig ,nut and ,vegetable ,pie1 #ajd ,new ,england ,boiled ,dinner1 #hj ,okra ,gumbo1 #aja ,pea ,croquettes1 #if ,protose ,roast1 ,olive ,sauce1 #fh ,protose with ,browned ,potato1 #gh ,protose ,fricassee1 #hb ,protose ,steak ,smothered in ,onions1 #hb ,protose ,smothered with ,tomatoes1 #hc ,protose ,pot ,roast1 #hc ,protose ,steak with ,potatoes1 #hd ,protose ,pilau1 #hd ,protose ,patties1 #hd ,protose ,cutlets1 #hi1 #he ,protose ,hash1 #aac ,protose and ,tomato1 #hf ,protose ,jambalaya1 #hh ,protose ,chartreuse1 #ij ,protose ,steak1 #ij ,protose ,steak a la ,tartare1 #ij ,protose or ,nuttolene ,cutlets1 #ia ,protose and ,rice ,chowder1 #ig ,protose1 ,stewed 7,spanish71 #ha ,rice1 ,spanish1 #if ,roast ,duck1 #gj ,roast of ,protose1 #gb ,ragout of ,protose1 #hi ,rice ,mold1 #ie ,rice and ,banana ,compote1 #ie ,rice and ,egg ,scramble1 #if ,squash ,fritters1 #ii ,scotch ,pea ,loaf1 #ajj ,scalloped ,macaroni1 #aab ,spaghetti in ,tomato ,sauce1 #aac ,tomato ,pie1 #aje ,vegetarian ,roast1 #gb ,vegetable ,oyster1 #ih ,vegetable ,oyster ,pie1 #ajc ,vermicelli ,nut ,pie1 #ajd ,vegetarian ,hamburger ,steak1 #aac1 #aad ,vegetarian ,sausage1 #aad ,walnut ,lentil ,patties1 #ic ,walnut ,lentils1 #ic ,walnut ,loaf1 #ge ,walnut ,roast1 #ge ,,hygiene ,,of ,,cooking ,boiling1 #i ,baking1 #ab ,braizing1 #ab ,broiling1 #ab ,milk1 #aa ,steaming1 #aa ,stewing1 #aa ,,nut ,,butter ,almond1 #bdc ,brazil1 #bdd ,for ,table1 #bde ,process of ,making1 #bda ,peanut ,meal1 #bdd ,peanut ,cream1 #bde ,salted1 #bdc ,,pies ,apple1 #bca ,blueberry1 #bcb ,chocolate ,custard1 #bbf ,cocoanut1 #bbi ,custard1 ,baker's1 #bbh ,lemon1 #bbh ,mince1 #bbg ,pastry ,dough for1 #bbe ,pumpkin1 #bbf1 #bbe ,prune1 #bcj ,rhubarb1 #bca ,washington ,cream1 #bbi ,,puddings ,apple ,nut1 #bad ,apple 7,baked71 #bag ,adelaide1 #bba ,brown ,betty1 #bjf ,banana ,tapioca1 #bji ,bread1 #baf ,corn ,starch ,blanc ,mange1 #bjg ,caramel ,custard1 #bab ,custard1 ,plain1 #bab ,cream ,rice1 #bad ,cabinet1 #bah ,cream ,sago1 #bai ,cereal1 #bba ,date1 #bba1 #bji ,farina ,mold1 #bje ,floating ,island1 #bjg ,fig1 #bbj ,granose ,mold1 #bjh ,lemon ,apple1 #bje ,lemon ,omelet1 #baj ,lemon ,honey1 #baa ,pineapple ,tapioca1 #bjh ,prune ,tapioca1 #bae ,prune1 #bae ,pressed ,fruit1 #baf ,plum1 #bah ,rice1 #bac1 #baj ,strawberry ,short ,cake1 #bjf ,strawberry ,granose1 #bjg ,sago ,fruit1 #bji ,strawberry ,souffle1 #baa ,sanitas ,chocolate1 #bad ,snow1 #bag ,steamed ,fruit1 #bai ,sponge1 #bbj ,tapioca ,custard1 #bac ,,salads ,almond1 #ag ,asparagus and ,protose1 #bf ,asparagus and ,cauliflower1 #bg ,asparagus1 #bh ,brazilian1 #ah ,beet1 #be ,beet and ,potato1 #bg ,brussels ,sprout1 #bh ,cabbage1 #bd ,carrot and ,beet1 #be ,date and ,celery1 #bh ,english1 #ba ,fruit1 #ai ,lima ,bean1 #bc ,lettuce1 #bd ,macedoine1 #bh ,normandy1 #ah ,nesslerode1 #ai ,nut and ,fruit1 #bb ,nut1 #bb ,protose1 #bj ,protose and ,celery1 #bj ,pea and ,onion1 #ba ,pea and ,tomato1 #bc ,salad la ,blanche1 #bd ,stuffed ,beet1 #be ,tomato ,mayonnaise1 #bb ,turnip and ,beet1 #bf ,vegetarian ,chicken1 #ag ,waldorf1 #ai ,water ,lily1 #ba ,,salad ,,dressings ,boiled1 #cb ,cream 7,plain71 #cc ,cream1 #cc ,french1 #cd ,golden1 #ce ,green ,mayonnaise1 #cf ,lettuce1 #cd ,la ,blanche1 #cf ,mayonnaise1 #ca ,nut or ,olive ,oil1 #ce ,oil 7,sour71 #ce ,white1 #cb ,white ,cream1 #cd ,,soups ,artichoke1 #ei ,barley and ,nut1 #ea ,bean and ,tomato1 #df ,brown ,bean1 #ec ,bean ,tapioca1 #ed ,bread ,bisque1 #ef ,croutons for1 #dj ,corn and ,tomato1 #dh ,cereal ,consomme1 #dh ,celery and ,tomato1 #ei ,creole1 #fa ,chocolate1 #fb ,egg ,balls for1 #dj ,egg ,dumplings1 #da ,foundation of ,cream1 #dj ,family ,favorite1 #eg ,fruit1 #fa1 #fd ,german ,lentil1 #ej ,green ,pea1 #ee ,impromptu1 #fj ,julienne1 #de ,kinds of1 #ci ,lentil and ,tomato1 #ea ,lentil and ,nut1 #eb ,lima ,bean1 #ef ,mock ,chicken1 #dc ,noodles for1 #da ,nut ,chowder1 #db ,nut1 ,french1 #db ,nut and ,olive1 #eb ,nut ,noodle1 #eb ,nut and ,pea1 #ec ,nut and ,bean1 #ec ,nut and ,asparagus1 #ec ,nut ,meat ,broth1 #eh ,nut and ,cream of ,corn1 #ei ,pea1 with ,vegetable ,stock1 #eh ,palestine1 #fa ,rice and ,nut1 #ea ,rice1 #ee ,rolled ,oats1 #eg ,sago1 #ed ,savory ,potato1 #eh ,swiss ,lentil1 #dh ,spring ,vegetable1 #di ,tomato1 #df ,tomato-,vermicelli1 #df ,tomato and ,okra1 #dg ,turnip and ,rice1 #ej ,tomato ,bisque1 #ef1 #eg ,vegetable1 ,plain1 #dd ,vegetable ,bouillon1 #da ,white ,soubise1 #de ,white ,swiss1 #dg ,white ,bean1 #ed ,,sauces ,brown ,regency1 #aej ,brown1 #aee1 #aef ,bread1 #aeg ,cream ,tomato1 #aed ,cream1 #aef ,egg1 #aef ,german1 #aeb ,golden1 #aeg ,hollandaise1 #aea ,hard1 #aeg ,imperial1 #aea ,ideal ,chili1 #aec ,lemon1 #aei ,mint1 #aeb ,nut ,gravy1 #aed ,olive1 #aej ,orange1 #aeh ,parsley1 #aef ,plum ,pudding1 #aei ,tomato1 #aec ,tomato ,cream1 #aed ,vegetable ,soup ,stock1 #adi ,vanilla1 #aeh ,white ,cream1 #aeb ,walnut ,gravy1 #aee ,,toasts ,american or ,french1 #ahh ,asparagus1 #aib ,apple1 #aib ,apricot1 #aib ,boston ,cream1 #ahi ,berry1 #aia ,banana1 #aia ,cream1 #ahh ,date1 #aij ,date with ,walnuts1 #aib ,milk1 #ahh ,nun's1 #ahi ,nut ,gravy1 #ahi ,nuttolene on1 #aia ,prune ,whipped1 #aij ,prune1 #aij ,protose1 #aij ,tomato1 #aib ,,vegetables ,asparagus1 #abg ,asparagus ,pompadour1 #abh ,asparagus with ,eggs1 #abi ,asparagus with ,green ,peas1 #abi ,asparagus1 ,stewed1 #abh ,beans1 ,baked1 #abi1 #acj ,beans1 ,puree of1 #acj ,beans1 ,stewed1 #acj ,beans1 ,baked with ,tomato1 #aca ,beans1 ,string1 #ace ,brussels ,sprouts1 ,plain1 #adj ,brussels ,sprouts1 ,saute1 #adj ,brussels ,sprouts1 ,baked1 #ada ,beets1 #ada ,beet ,greens1 #ada ,beet ,stalks1 #ada ,beets and ,potatoes1 #adb ,beets1 ,baked1 #adb ,beets1 ,boiled1 #adb ,beets1 ,young1 #adb ,beet and ,potato ,hash1 #adc ,celery1 ,plain1 #abe ,celery1 ,stewed1 #abf ,chestnuts1 ,creamed1 #abg ,corn1 ,green1 ,stewed1 #acd ,corn1 ,green1 ,boiled1 #ace ,cauliflower1 ,cream ,sauce1 #acf ,cauliflower1 ,baked1 #acf ,cauliflower1 ,tomato ,sauce1 #acf ,cauliflower1 ,stewed1 #acg ,cauliflower1 ,boiled1 #acg ,cauliflower1 ,browned1 #acg ,cabbage and ,cream1 #acg ,cabbage1 ,baked1 #ach ,cabbage with ,tomato1 #aci ,cabbage1 ,scalloped1 #aci ,cabbage1 ,holland ,cream1 #aci ,cabbage1 ,ladies'1 #adj ,carrots1 ,french1 #ade ,carrots1 a la ,creme1 #ade ,carrots with ,egg ,sauce1 #ade ,carrots1 ,puree of1 #ade ,cucumbers1 #adf ,general ,directions1 #aah ,lentils1 ,oriental ,style1 #abf ,lentils1 with ,onions1 #abg ,onions1 #aca ,onions1 ,baked1 #acb ,onions1 ,stuffed1 #acb ,oysters1 ,mock1 #abe ,oysters1 ,vegetable1 #abe ,potatoes1 #aai ,potatoes1 ,mashed1 #aba ,potato ,puffs1 #aba ,potatoes1 ,minced1 #aba ,potatoes1 ,scalloped1 #abb ,potatoes1 ,hashed1 #abb ,potatoes1 ,new1 and ,cream1 #abc ,potatoes1 a la ,creme1 #abc ,potatoes1 a la ,delmonico1 #abc ,potato ,croquettes1 #abd ,peas1 #abh ,peas1 ,puree of1 #acd ,peas1 ,green1 #ace ,parsnips1 ,baked1 #adc ,parsnips1 in ,egg ,sauce1 #adc ,parsnips1 ,stewed1 #adc ,salsify1 ,stewed1 #abd ,succotash1 #aca ,spinach1 #acc ,squash1 ,summer1 #acc ,squash1 ,hubbard1 #acc ,turnips1 ,young1 #add ,turnips1 ,mashed1 #add ,turnips1 ,boiled1 #add ,tomatoes1 ,scrambled1 #acb 99 99 99 99 99 ,quaker ,city ,peanut ,butter ,mill ,illustration ,price of ,mill #d4jj ,this mill is tinned and has a ball bearing4 ,grinds dry1 wet or oily substances4 ,weight ten pounds1 capacity five pounds peanut butter per hour4 ,this is not a cheap meat mill which will not grind fine1 but a thoroughly practical grinding mill constructed on the same principles as our large mills1 which have been used so successfully throughout the world for nearly a generation4 ,it is a general grinding mill for family use1 and is sold at a price within the reach of every family4 ,the importance of pure food can not be overestimated4 ,the surest way to get it is to do your own grinding1 thus having the article freshly ground as you use it1 and avoiding the danger of injurious adulterations4 ,this mill is adapted to grinding or pulverizing any of the following articles3-- ,coffee1 peanuts or nuts of any kind1 all wet or oily substances1 corn meal1 cracker dust1 bread crumbs1 cracked wheat and oats1 horseradish1 and cooked meats1 spices1 herbs1 and roots1 vanilla beans and pods when mixed with sugar and ground together for flavoring2 raisins1 with or without seeds for marmalade1 cocoanuts1 etc4 ,peanut butter is said to be superior to codliver oil for consumptives4 ,send for circular containing directions for making peanut butter4 ,,manufactured ,,by ,the ,a4 ,w4 ,,straub ,,co41 #cgcg-da ,filbert ,st4 ,philadelphia1 ,pa4 ,canal and ,randolph ,sts41 ,chicago1 ,ill4 ,,vegetarian ,,cafe1 #gee ,,market ,,st41 ,,san ,,francisco1 ,,cal4 ,vegetarian ,cooking ,oil ,illustration ,a pure vegetable shortening1 made by a combination of the best food oils so blended as to give the delicate flavor of pure olive oil4 ,a superior salad oil1 a cheap1 successful oil for all kinds of shortening4 gal4 can1 #j4ge #aj gal4 case1 #aa4ej ,grape ,juice and ,cider ,illustration ,our ,grape ,juice is made from the best ,california grapes carefully selected1 filtered1 and put up by a process that keeps the juice from fermenting4 ,apple ,cider is made from sound ripe apples cored1 washed and free from worms4 ,quarts #j4dj ,pints #j4be ,apple ,cider1 quarts #j4ce ,,sanitarium ,,food ,,company ,sanitarium1 ,california ,,branch ,,stores3 ,san ,francisco1 ,oakland1 ,san ,jose1 ,fresno1 ,california2 ,and ,salt ,lake ,city and ,provo1 ,utah4 ,among the recipes in this cook-book are a large number in which ,sanitas ,nut ,foods are used1 particularly ,protose and ,nuttolene4 ,a trial of these dishes will convince the most scientific cook and the greatest lover of good things1 of the important place in the meatless menu occupied by these preparations4 ,,nut ,,foods were developed by the ,sanitas ,nut ,food ,co41 ,ltd41 ,battle ,creek1 ,mich4 ,their manufacture 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 presented by the manufacturers4 ,,sanitas ,protose and ,nuttolene are the only successful and scientific meat substitutes on the market4 ,,sanitas ,,foods are sold by reliable dealers in all parts of the country4 ,in case your dealer does not carry them1 write us for information about our easy way of supplying you direct from factory4 ,the ,sanitarium ,food ,co41 ,st4 ,helena and ,san ,francisco1 ,cal41 carry a full line of our products4 ,wheeling1 ,w4 ,va4 ,i have been a vegetarian for several years1 and as long as ,i can procure your ,protose1 ,malted ,nuts and ,nut ,butter1 ,i have no desire to go back to the flesh pots4 ,you shall hear from me again4 ,yours very respectfully ,f4 ,h4 ,h4 ,,sanitas ,,nut ,,food ,,co41 ,ltd4 ,battle ,creek1 ,michigan 99 99 99 99 99 ,transcriber's ,notes3 ,obvious errors in punctuation and capitalization have been corrected4 ,the spelling of the original has been preserved and the hyphenation has not been standardized4 ,page #cb1 tablepoonfuls changed to tablespoonfuls 7froth1 #f tablespoonfuls7 ,page #ee1 and changed to an 7simmer half an hour7 ,page #ef1 prefectly changed to perfectly 7until perfectly soft7 ,page #fb1 ,chopped ice changed to ,chipped ice ,page #abe1 salt changed to salty 7get too salty47 ,page #bdc1 diffcult changed to difficult 7more difficult to make7 ,page #bdd1 prefectly changed to perfectly 7,when perfectly dry7