Part 2

Banana Pudding 127

Cream Rice Pudding 127

Sweet Potato Pudding 128

Oat Meal Pudding 128

Snow Balls 128

Cream Pudding 129

French Bread Pudding 129

SAUCES FOR PUDDINGS.

Apricot Sauce 129

Hard Sauce 130

Ginger Sauce 130

Currant Jelly Sauce 130

Egg Sauce 131

APPLE DESSERTS.

Steamed Apples 131

Baked Apples 131

Apple Fritters 132

Baked Apple Dumplings 132

Apple Slump 133

Apple Rice 133

Apple Cream 133

Apple Flummery 133

SHORT CAKES.

Rachel’s Short Cake 134

Strawberry 135

Orange 135

Cranberry 135

Pine-apple 135

Banana 136

ICES.

Water Ices 136

Uncooked Cream 136

French Cream 137

Chocolate Cream 137

Wachtmeister Frozen Pudding 137

Frozen Fruits 137

Strawberry Sherbet 138

Pine-apple Sherbet 138

CONFECTIONS.

Candy Dough 139

Chocolate Creams 139

Cream Walnuts 139

Cream Almonds 139

Cream Nut Cakes 140

Cream Dates 140

Orange Creams 140

Chocolate Annas 140

Molasses Candy 141

Brown Betties 141

Lemon Mints 141

Soft Caramels 141

Butter Scotch 142-143

Marshmallows 142

Choc-o-pop 142

Cracker-Jack 142

Frosted Fruits 143

Stuffed Dates 143

Salted Almonds 143

Caramels 143

Coffee Cream Caramels 144

Chocolate Caramels 144

Lemon Candy 144

Cocoanut Drops 145

Kisses 145

BEVERAGES.

Tea 147

Cocoa 147

French Coffee 147

American Coffee 148

Caramel Coffee 148

Chocolate 148

Apricot Water 149

Gingerade 149

Grape Juice 149

Fruit Juices 149

Pine-apple Frappé 150

Orange Frappé 150

ENGLISH MARMALADES.

Rhubarb 151

Orange 151

Lemon 151

Apricot 152

INVALID COOKERY.

Pea Soup 153

Milk Toast 153

Cup Custard 153

Rice Foam 154

Creamed Gruel 154

Egg Gruel 154

Barley Gruel 155

Arrow Root 155

Graham Gruel 155

Egg Nogg 155

Egg and Lime Water 156

Apple Water 156

Egg Lemonade 156

Arrow Root Water 156

Barley Water 156-157

Egg Tea 157

Toast Water 157

Baked Milk 157

Flax-seed Lemonade 158

IMPORTANT NOTES.

The Way to Test Hot Fat 159

Celery Flavoring 159

Nut Butter 159

Bay Leaves 160

Substitutes for Meat Ingredients--

Suet 160

Meats 160

Gelatine 160

Meat Fats 160

Pastry Shortening 160

Herbs and Soup Powder 161

To Prepare Onions for Salads 161

The Way to Dry Corn 161

Weights and Measures for Cooks 162

Coloring for Soups and Gravies 162

Boiling Vegetables 162

Stewing Fruits 163

Use of Salt 164

Beverages 164

MENUS.

Menus for One Week 165

Menus for Plain Living 170

Menus for Formal Luncheons 176

Menus for Formal Dinners 178

PREFACE.

The aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods. Cattle are becoming so diseased that apart from a humane revulsion against the consumption of meats in daily food, man is being driven for his own welfare to seek purer food substance. Any physical habit indulged in for generations is difficult to overcome, and the transition period between daily meat eating, and pure vegetarianism is a difficult one. We have endeavored to suggest such a variety of tasty and nutritious foods as will materially aid in making the change.

We do not claim this to be an exhaustive treatise on Vegetarian Cookery; only a clear and practical aid in the better preparations of some of the delicious products of the Vegetable Kingdom. Many children show a natural dislike to meats, and Mothers are at a loss how to supply them with proper nourishment when they reject the meat. Requests have come to us for aid through this very fact; and was one of the incentives to the bringing out of this book.

Mothers will have no difficulty in finding a plentiful variety of relishable and nutritious foods for the children if they will study the following pages. Equally easy will the formal dinner appear when one wishes to entertain Vegetarian friends.

INTRODUCTORY.

Vegetarianism from a Theosophical standpoint involves a whole philosophy of life. The short quotation on our title page well expresses the theosophic concept of the Unity of life, and the law of cause and effect which we call Karma. Life is fundamentally a unit, and aught that works ill to any manifestation thereof has effect on all. Through occult science we are taught a very practical lesson of direct benefit to the individual, by a diet free from blood. As clearly stated in Annie Besant’s manual on “Man and his Bodies,” man molds these instruments of his will, or true self. These bodies are but instruments; in no sense the man himself; and these instruments or bodies are finely responsive to the operator, or true self, only as they are purified and harmonized. Gross foods, and gluttony make gross bodies, not only physical, but astral as well. For the astral bodies feed on the subtle emanations of the foods supplying nutriment to the physical encasement. If, through the consumption of meats we feed the astral on the emanations of blood or animal life, we intensify the gross desire-nature of the astral man, intensify the passional-nature, and at death, when the physical body is cast aside as a discarded garment, the dense, gross, astral body is held to corresponding planes in the realm of the astral; thus the purgatory of the Roman church becomes a very real and uncomfortable experience. If, on the contrary, clean habits of life have purified the astral body, when it is liberated at the hour of death from the prison house of flesh it is not of the same degree of density as the lower astral planes, and it passes on to the sunlit meadows of that world and away from its slums.

Alcohol has also a most pernicious effect on the astral vehicle, and for that reason is eliminated from the food of the occultist. It is a great mistake to give to the perishing, alcohol, or narcotics, as it has really a more serious effect on the out-going astral than on the physical encasement. When man learns to live on clean food, to have clean habits and to think clean, generous thoughts, there is naught in all this wonderful universe that he need fear.

PRACTICAL

VEGETARIAN COOKERY.

SOUPS.

SOUP STOCK.

Any nuts with herbs dried and ground will nicely flavor and enrich stock.

STOCK FOR CLEAR SOUPS.

Place four onions in large kettle with a gallon of water, let boil steadily two hours, then add one carrot, two small turnips, two parsnips, three bay leaves, one head of celery (if celery leaves cannot be had a saltspoonful of celery seeds may be used), one-eighth head of cabbage. Let boil four hours; strain. This should make a gallon of strong stock.

TOMATO BOUILLON.

Put one quart of tomatoes, with one and a half quarts of water, in kettle over the fire; add one tablespoonful of chopped onion, two bay leaves, four whole cloves, one level teaspoonful of celery seed and a half teaspoonful of pepper. Cover and cook twenty minutes. Strain through a sieve. Beat the whites of two eggs until partly light, add them to the tomato, and boil rapidly for five minutes. Strain through two thicknesses of cheese cloth. Reheat, season with two teaspoonfuls of salt and serve with croutons.

JULIENNE SOUP.

Boil tender, not soft, one small potato, one small carrot, one half cupful of green peas (canned peas can be used), and one small head of celery, if in season; if in summer, asparagus heads will do. Cut the large vegetables into small dice, and add one quart of the clear stock. Take the yolks of two eggs, whipping them up with one tablespoonful of milk with salt to taste, put in a crockery cup and set in steamer; let cook until solid; set away to chill, then cut in small dice or fancy shapes and add to the soup.

MACARONI SOUP.

One-third package of Macaroni, or Spaghetti; cook in boiling water, salted to taste, until tender, then drain quickly and add one quart of clear stock. Bring to a boiling point and serve.

TORONTO BISQUE.

Place a sauce pan, with half a cupful of fine chopped onion, the same of carrot and celery, over the fire; cover with boiling water; cook five minutes; drain off the water. Melt one tablespoonful of butter in a saucepan, add the parboiled vegetables; cover and cook ten minutes, stirring often; then add one heaping teaspoonful of flour, stir and cook two minutes, add one cupful of canned tomatoes, and one quart of boiling water, cook fifteen minutes. Shortly before serving rub the bisque through a sieve; mix the yolk of two eggs with half a cupful of cream; add it to the bisque, and stir for a few minutes over the fire. In the meantime cook two ounces of macaroni in salted water thirty-five minutes; drain and rinse it off with cold water; cut the macaroni into small pieces the size of a white bean; add one cupful of this macaroni to the bisque and serve.

TOMATO SOUP.

To one can of tomatoes add one pint of water, four peppercorns, one half bay leaf, four cloves, and a bit of mace; cook until the tomatoes are soft enough to strain. After straining add two teaspoonfuls of sugar, one teaspoonful of salt, one fourth teaspoonful of soda; thicken with two tablespoonfuls of butter and three tablespoonfuls of flour blended together.

CREAM OF TOMATO.

To one half can of tomatoes, add one scant tablespoonful of finely chopped onion, and three spikes of celery, cook until tender, then strain through a wire sieve; season to taste, add soda the size of a pea. Scald one quart of milk, mix one teaspoonful of butter with heaping teaspoonful of flour, dissolve in warm milk and stir into the scalding milk; add to the strained tomato stock just before serving; don’t let it stand after milk is added. Serve with crackers.

DUTCH SOUP.

Take one bay leaf, one half can of tomatoes, one half can of corn, one medium sized onion, chopped; two heads of celery, cut fine (or one half teaspoonful of celery seed); one half cupful of rice, one half cupful of oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut fine, one small turnip, cut fine, gallon, or more, of cold water, with salt to taste. Cook gently until all vegetables are thoroughly tender. Very nice served plain, or with dumplings. This soup is a hearty luncheon in itself.

CREAM OF POTATO.

To one head of celery, cut fine, add one teaspoonful of chopped onion, one large, or two medium sized potatoes, sliced; cook until you can mash through a wire sieve; then add one quart of scalding milk, one half cupful of cream, and thicken to a cream with buttered flour. Serve with oyster crackers.

POTATO SOUP WITH DUMPLINGS.

Pare, wash, and cut into dice, six good sized potatoes, chop fine one onion, place in kettle with water to cover, salt to taste, and cook until tender; then add one quart of cream or rich milk, add one tablespoonful of butter, a dash of pepper, and let come to a boil.

Have ready dumplings made as follows: To four heaping tablespoonfuls of flour, add pinch of salt, one even teaspoonful baking powder, one tablespoonful cream, and water enough to make soft dough; do not knead, mould into small lumps, size of walnuts, and drop into soup as soon as the soup comes to a boil. The dumplings take about eight minutes to cook, and the kettle should be kept covered all the time. The soup needs to be carefully watched that it does not boil over or burn; it is well to lift the kettle free from the stove every three or four minutes, giving it a little twirl, but do not lift the cover until the eight minutes are passed, for sudden reduction of temperature may make the dumplings heavy.

RICE POTATO SOUP.

To two tablespoonfuls of rice, thoroughly washed, add one potato cut in large dice, one tablespoonful of finely chopped onion, and one-third of a teaspoonful of celery seed; cook until tender, salt to taste, add one quart of hot milk and one half cupful of cream. Serve with crackers.

SOUP WITH NOUILLES.

Nouilles--Beat two eggs, mix to a stiff paste with flour and a pinch of salt, roll out very thin on well floured board, let dry a few minutes, then roll snugly, cut from end of roll in strips as thin as possible, and shake out thoroughly. Have one quart clear stock hot and shake nouilles in gently. Let it simmer until nouilles are tender.

BEAN PURÉE WITH NOUILLES.

Take one pint of cold Boston baked beans; place in kettle with two quarts of water, one small onion, chopped fine, one small bay leaf; let boil until onion is tender, put through a wire strainer (if too thick, more water can be added); season to taste, add nouilles and let simmer until they are tender.

BEAN PURÉE WITH TOMATO.

To one bowl of cold Boston baked beans, add one half onion, chopped; one half teaspoonful of celery seed, one pint of tomatoes, one bay leaf, and one quart of water. Let boil one half hour, then mash through a colander, if too thick add more water, have ready one heaping teaspoonful of flour blended smooth with water, stir into the strained mixture, and put soup back on the fire, letting it come to a good boil. The flour is added to keep the soup an even creamy thickness. Serve with croutons.

RED KIDNEY BEAN SOUP.

To one can of red kidney beans, cooked in their own juice and then mashed through a sieve to remove skins, add one quart of rich fresh milk, one tablespoonful of butter, salt and pepper to taste. Let come to a boil and serve with croutons, or wafers.

BLACK BEAN SOUP.

Soak a pint of black beans in two quarts of cold water over night; boil them four hours or more; mash them thoroughly, strain them through a colander into a saucepan, cover, and let boil. Mix a tablespoonful of flour smoothly with cold milk or cream, stir into the boiling soup until it thickens; add a cupful of butter; if it is too thick, thin with boiling water; add a tablespoonful of lemon juice. Season and spice to taste.

SPLIT PEA SOUP.

Put a pint of split peas, and one bay leaf, with two quarts of cold water in a covered saucepan to boil for four hours; mash the peas thoroughly, strain them through a colander into a saucepan; set it, covered, over the fire to boil; mix one tablespoonful of flour with a cupful of soft butter, stir it into the boiling soup until it thickens; cover and boil five minutes or more. If the soup is too thick it may be thinned with boiling water. Season to taste. One pint of strained tomato added to this makes a very nice soup, of different flavor.

CREAM OF CELERY.

Cut the tops of one stalk of celery; simmer gently until tender in sufficient water to cover, with one teaspoonful salt. Cut up celery stocks in one inch pieces and boil in one pint of water until tender. Boil two tablespoonfuls rice in water until nearly done; then add to the celery soup to boil a few minutes; strain celery tops and add the liquor to the soup pot. Boil one quart of milk in double boiler; thicken with one scant tablespoonful of flour blended with one tablespoonful of butter; add another teaspoonful of salt; add this to soup and let boil but a second. Have ready one half cupful of whipped cream; place in the bottom of the tureen, pour on the hot soup, and serve with crackers.

WHITE SOUP.

Put in a saucepan one and one half pint of water; when boiling throw in the white part of a cauliflower separated into sprays, let boil twenty minutes; then add bread balls made thus:--to one pint of bread crumbs, add powdered marjoram, thyme, sweet savory and chopped parsley, to taste; one tablespoonful of melted butter, pinch of salt, a little whole wheat flour and beaten egg to bind; form into little balls, size of walnuts, and drop into the soup and boil ten minutes; then add one pint of rich milk or cream to soup, and let come to a boil. Grate in a bit of cheese, just enough to flavor delicately. Serve with croutons.

CREAM OF CORN.

To one can of corn add three pints of milk; boil for half an hour. To one tablespoonful of chopped onion, add two tablespoonfuls of butter and cook in frying pan until delicate brown, then add to onion and butter two tablespoonfuls of flour; blend. Stir this mixture into the corn and milk; add salt and pepper to taste; cook five minutes; then run through coarse sieve to strain, and stir in the well beaten yolks of two eggs and one quarter of a cupful of cream; return to double boiler and cook until it thickens; do not let it boil.

CORN CHOWDER.

Pare and slice one large potato and one onion; place in agate kettle a layer of onion; cover that with one cupful of corn; then add the sliced potatoes; add just enough water to cover, and let simmer gently until onion and potatoes are tender. Add one quart of rich milk, one third cupful of cream and let come to a boil. Remove from fire and stir in the whipped yolk of one egg, and add a tablespoonful of chopped parsley.

GREEN PEA SOUP.

Put a quart of freshly shelled, unwashed peas into a double boiler, steam until the peas can be thoroughly mashed, pour in a quart of boiling milk, let boil for one minute and strain it through a colander into a saucepan; mix two tablespoonfuls of flour smoothly with cold milk; stir it into the boiling soup until it thickens; add two tablespoonfuls of butter, set it covered on the range, to boil five minutes or more,--until the flour is cooked. Season to taste. A sprig of mint cooked with the peas gives a flavor liked by many.

CABBAGE SOUP.

Steam a whole cabbage with the stem end down, for two hours or more, set it off, covered, to cool; take off the coarse outer leaves, chop the cabbage very fine, put it into a saucepan with a cupful of butter, and season to taste. Set it over the fire for the butter to melt; then dredge in gradually four tablespoonfuls of flour; stir, to mix it with the butter and cabbage, pour in a quart or more of boiling milk, or water, stir until it thickens; cover it and boil five minutes or more, to cook the flour.

CAULIFLOWER SOUP.

May be made the same as cabbage soup; only substituting cauliflower for cabbage.

CREAM OF ASPARAGUS.