Part 10

Omelet, Plain, 164

Omelet, Protose, 164

Omelet, Gluten, 165

Omelet, Rice, 165

Omelet, Apple, 165

Omelet, Granose, 165

Omelet with Tomato, 165

Omelet, Onion, 166

Omelet, Green Pea, 166

Omelet, Asparagus, 166

Poached on Toast, 169

Poached on Granose, 170

Scrambled with Sugar Corn, 169

Scrambled with Onions, 169

Scrambled with Protose, 169

Scrambled with Parsley, 169

Shirred, 167

ENTREES

Braized Protose and Cabbage, 83

Braized Protose, 85

Baked Protose with Macaroni, 86

Bean Croquettes, 99

Bean and Nut Loaf, 100

Baked Potpie, 101

Baked Eggplant a la Creme, 102

Boiled Macaroni (plain), 105

Baked Macaroni, with Egg Sauce, 108

Baked Stuffed Tomatoes, 114

Cream Nut Loaf, 74

Cereal Roast, 75

Chicken Croquettes, 77

Corn Fritters, 96

Carrot Souffle, 100

Creamed Macaroni, 107

Dressing, 69, 70

Dried Pea Croquettes, 76

Egg Mixture for Croquettes, etc., 78

Escalloped Protose, 87

Eggplant with Protose, 88

Egg Macaroni, 108

Fillets of Vegetable Salmon, 67

Frijoles with Protose Mexicano, 79

Fricassee of Protose with Potato, 79

Frizzled Protose in Eggs, 87

Green Corn and Tomato, 79

Golden Nut Chartreuse, 91

Green Corn Chowder, 98

Green Corn Nut Pie, 103

Hamburger Loaf, 73

Hashed Protose Croquettes, 77

Imperial Nut Roast, 74

Lentil Hash, 92

Lentil Fritters, 92

Lentil Patties, 93

Lentil Roast, 94

Lentil Nut Roast, 94

Mock White Fish, 67

Mock Turkey with Dressing, 69

Mock Veal Loaf, 71

Mock Chicken Rissoles, 80

Mock Chicken Pie, 102

Macaroni a l'Italienne, 105

Macaroni and Kornlet, 106

Macaroni with Tomato Sauce, 106

Macaroni Cutlets, 107

Macaroni in Cream, 107

Macaroni with Apple, 109

Macaroni and Cheese, 109

Macaroni with Granola, 110

Macaroni Croquettes, 110

Macaroni Neapolitaine, 111

Macaroni (Spanish), 111

Macaroni with Tomato, 111

Nuttolene Roast, 71

Nut and Granola Roast, 73

Nut and Tomato Roast, 76

Nut Fricassee, 78

Nut and Vegetable Stew, 81

Nut Lisbon Steak, 85

Noodles, 97

Nut and Vegetable Pie, 104

New England Boiled Dinner, 80

Okra Gumbo, 101

Pea Croquettes, 96

Protose Roast, Olive Sauce, 68

Protose with Browned Potato, 78

Protose Fricassee, 82

Protose Steak Smothered in Onions, 82

Protose Smothered with Tomatoes, 83

Protose Pot Roast, 83

Protose Steak with Potatoes, 84

Protose Pilau, 84

Protose Patties, 84

Protose Cutlets, 89, 85

Protose Hash, 113

Protose and Tomato, 86

Protose Jambalaya, 88

Protose Chartreuse, 90

Protose Steak, 90

Protose Steak a la Tartare, 90

Protose or Nuttolene Cutlets, 91

Protose and Rice Chowder, 97

Protose, Stewed (Spanish), 81

Rice, Spanish, 96

Roast Duck, 70

Roast of Protose, 72

Ragout of Protose, 89

Rice Mold, 95

Rice and Banana Compote, 95

Rice and Egg Scramble, 96

Squash Fritters, 99

Scotch Pea Loaf, 100

Scalloped Macaroni, 112

Spaghetti in Tomato Sauce, 113

Tomato Pie, 105

Vegetarian Roast, 72

Vegetable Oyster, 98

Vegetable Oyster Pie, 103

Vermicelli Nut Pie, 104

Vegetarian Hamburger Steak, 113, 114

Vegetarian Sausage, 114

Walnut Lentil Patties, 93

Walnut Lentils, 93

Walnut Loaf, 75

Walnut Roast, 75

HYGIENE OF COOKING

Boiling, 9

Baking, 12

Braizing, 12

Broiling, 12

Milk, 11

Steaming, 11

Stewing, 11

NUT BUTTER

Almond, 243

Brazil, 244

For Table, 245

Process of Making, 241

Peanut Meal, 244

Peanut Cream, 245

Salted, 243

PIES

Apple, 231

Blueberry, 232

Chocolate Custard, 226

Cocoanut, 229

Custard, Baker's, 228

Lemon, 228

Mince, 227

Pastry Dough for, 225

Pumpkin, 226, 225

Prune, 230

Rhubarb, 231

Washington Cream, 229

PUDDINGS

Apple Nut, 214

Apple (Baked), 217

Adelaide, 221

Brown Betty, 206

Banana Tapioca, 209

Bread, 216

Corn Starch Blanc Mange, 207

Caramel Custard, 212

Custard, Plain, 212

Cream Rice, 214

Cabinet, 218

Cream Sago, 219

Cereal, 221

Date, 221, 209

Farina Mold, 205

Floating Island, 207

Fig, 220

Granose Mold, 208

Lemon Apple, 205

Lemon Omelet, 210

Lemon Honey, 211

Pineapple Tapioca, 208

Prune Tapioca, 215

Prune, 215

Pressed Fruit, 216

Plum, 218

Rice, 213, 210

Strawberry Short Cake, 206

Strawberry Granose, 207

Sago Fruit, 209

Strawberry Souffle, 211

Sanitas Chocolate, 214

Snow, 217

Steamed Fruit, 219

Sponge, 220

Tapioca Custard, 213

SALADS

Almond, 17

Asparagus and Protose, 26

Asparagus and Cauliflower, 27

Asparagus, 28

Brazilian, 18

Beet, 25

Beet and Potato, 27

Brussels Sprout, 28

Cabbage, 24

Carrot and Beet, 25

Date and Celery, 28

English, 21

Fruit, 19

Lima Bean, 23

Lettuce, 24

Macedoine, 28

Normandy, 18

Nesslerode, 19

Nut and Fruit, 22

Nut, 22

Protose, 20

Protose and Celery, 20

Pea and Onion, 21

Pea and Tomato, 23

Salad la Blanche, 24

Stuffed Beet, 25

Tomato Mayonnaise, 22

Turnip and Beet, 26

Vegetarian Chicken, 17

Waldorf, 19

Water Lily, 21

SALAD DRESSINGS

Boiled, 32

Cream (Plain), 33

Cream, 33

French, 34

Golden, 35

Green Mayonnaise, 36

Lettuce, 34

La Blanche, 36

Mayonnaise, 31

Nut or Olive Oil, 35

Oil (Sour), 35

White, 32

White Cream, 34

SOUPS

Artichoke, 59

Barley and Nut, 51

Bean and Tomato, 46

Brown Bean, 53

Bean Tapioca, 54

Bread Bisque, 56

Croutons for, 40

Corn and Tomato, 48

Cereal Consomme, 48

Celery and Tomato, 59

Creole, 61

Chocolate, 62

Egg Balls for, 40

Egg Dumplings, 41

Foundation of Cream, 40

Family Favorite, 57

Fruit, 61, 64

German Lentil, 50

Green Pea, 55

Impromptu, 60

Julienne, 45

Kinds of, 39

Lentil and Tomato, 51

Lentil and Nut, 52

Lima Bean, 56

Mock Chicken, 43

Noodles for, 41

Nut Chowder, 42

Nut, French, 42

Nut and Olive, 52

Nut Noodle, 52

Nut and Pea, 53

Nut and Bean, 53

Nut and Asparagus, 53

Nut Meat Broth, 58

Nut and Cream of Corn, 59

Pea, with Vegetable Stock, 58

Palestine, 61

Rice and Nut, 51

Rice, 55

Rolled Oats, 57

Sago, 54

Savory Potato, 58

Swiss Lentil, 48

Spring Vegetable, 49

Tomato, 46

Tomato-Vermicelli, 46

Tomato and Okra, 47

Turnip and Rice, 50

Tomato Bisque, 56, 57

Vegetable, Plain, 44

Vegetable Bouillon, 41

White Soubise, 45

White Swiss, 47

White Bean, 54

SAUCES

Brown Regency, 150

Brown, 155, 156

Bread, 157

Cream Tomato, 154

Cream, 156

Egg, 156

German, 152

Golden, 157

Hollandaise, 151

Hard, 157

Imperial, 151

Ideal Chili, 153

Lemon, 159

Mint, 152

Nut Gravy, 154

Olive, 150

Orange, 158

Parsley, 156

Plum Pudding, 159

Tomato, 153

Tomato Cream, 154

Vegetable Soup Stock, 149

Vanilla, 158

White Cream, 152

Walnut Gravy, 155

TOASTS

American or French, 188

Asparagus, 192

Apple, 192

Apricot, 192

Boston Cream, 189

Berry, 191

Banana, 191

Cream, 188

Date, 190

Date with Walnuts, 192

Milk, 188

Nun's, 189

Nut Gravy, 189

Nuttolene on, 191

Prune Whipped, 190

Prune, 190

Protose, 190

Tomato, 192

VEGETABLES

Asparagus, 127

Asparagus Pompadour, 128

Asparagus with Eggs, 129

Asparagus with Green Peas, 129

Asparagus, Stewed, 128

Beans, Baked, 129, 130

Beans, Puree of, 130

Beans, Stewed, 130

Beans, Baked with Tomato, 131

Beans, String, 135

Brussels Sprouts, Plain, 140

Brussels Sprouts, Saute, 140

Brussels Sprouts, Baked, 141

Beets, 141

Beet Greens, 141

Beet Stalks, 141

Beets and Potatoes, 142

Beets, Baked, 142

Beets, Boiled, 142

Beets, Young, 142

Beet and Potato Hash, 143

Celery, Plain, 125

Celery, Stewed, 126

Chestnuts, Creamed, 127

Corn, Green, Stewed, 134

Corn, Green, Boiled, 135

Cauliflower, Cream Sauce, 136

Cauliflower, Baked, 136

Cauliflower, Tomato Sauce, 136

Cauliflower, Stewed, 137

Cauliflower, Boiled, 137

Cauliflower, Browned, 137

Cabbage and Cream, 137

Cabbage, Baked, 138

Cabbage with Tomato, 139

Cabbage, Scalloped, 139

Cabbage, Holland Cream, 139

Cabbage, Ladies', 140

Carrots, French, 145

Carrots, a la Creme, 145

Carrots with Egg Sauce, 145

Carrots, Puree of, 145

Cucumbers, 146

General Directions, 118

Lentils, Oriental Style, 126

Lentils, with Onions, 127

Onions, 131

Onions, Baked, 132

Onions, Stuffed, 132

Oysters, Mock, 125

Oysters, Vegetable, 125

Potatoes, 119

Potatoes, Mashed, 121

Potato Puffs, 121

Potatoes, Minced, 121

Potatoes, Scalloped, 122

Potatoes, Hashed, 122

Potatoes, New, and Cream, 123

Potatoes, a la Creme, 123

Potatoes, a la Delmonico, 123

Potato Croquettes, 124

Peas, 128

Peas, Puree of, 134

Peas, Green, 135

Parsnips, Baked, 143

Parsnips, in Egg Sauce, 143

Parsnips, Stewed, 143

Salsify, Stewed, 124

Succotash, 131

Spinach, 133

Squash, Summer, 133

Squash, Hubbard, 133

Turnips, Young, 144

Turnips, Mashed, 144

Turnips, Boiled, 144

Tomatoes, Scrambled, 132

* * * * *

Quaker City Peanut Butter Mill

Price of Mill $4.00

This mill is tinned and has a ball bearing. Grinds dry, wet or oily substances. Weight ten pounds, capacity five pounds peanut butter per hour. This is not a cheap meat mill which will not grind fine, but a thoroughly practical grinding mill constructed on the same principles as our large mills, which have been used so successfully throughout the world for nearly a generation. It is a general grinding mill for family use, and is sold at a price within the reach of every family. The importance of pure food can not be overestimated. The surest way to get it is to do your own grinding, thus having the article freshly ground as you use it, and avoiding the danger of injurious adulterations. This mill is adapted to grinding or pulverizing any of the following articles:--

Coffee, peanuts or nuts of any kind, all wet or oily substances, corn meal, cracker dust, bread crumbs, cracked wheat and oats, horseradish, and cooked meats, spices, herbs, and roots, vanilla beans and pods when mixed with sugar and ground together for flavoring; raisins, with or without seeds for marmalade, cocoanuts, etc. Peanut butter is said to be superior to codliver oil for consumptives. Send for circular containing directions for making peanut butter.

MANUFACTURED BY

The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa.

Canal and Randolph Sts., Chicago, Ill.

VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL.

Vegetarian Cooking Oil

A pure vegetable shortening, made by a combination of the best food oils so blended as to give the delicate flavor of pure olive oil. A superior salad oil, a cheap, successful oil for all kinds of shortening.

½ gal. can, $0.75 10 gal. case, 11.50

Grape Juice and Cider

Our Grape Juice is made from the best California grapes carefully selected, filtered, and put up by a process that keeps the juice from fermenting.

Apple Cider is made from sound ripe apples cored, washed and free from worms.

Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35

SANITARIUM FOOD COMPANY Sanitarium, California

BRANCH STORES: San Francisco, Oakland, San Jose, Fresno, California; And Salt Lake City and Provo, Utah.

_Among the recipes in this cook-book are a large number in which Sanitas Nut Foods are used, particularly Protose and Nuttolene. A trial of these dishes will convince the most scientific cook and the greatest lover of good things, of the important place in the "meatless menu" occupied by these preparations._

_NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd., Battle Creek, Mich. 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 manufacturers.

_SANITAS_ Protose and Nuttolene are the only successful and scientific meat substitutes on the market.

_SANITAS FOODS_ are sold by reliable dealers in all parts of the country. In case your dealer does not carry them, write us for information about our "easy way of supplying you direct from factory." The Sanitarium Food Co., St. Helena and San Francisco, Cal., carry a full line of our products.

Wheeling, W. Va.

I have been a vegetarian for several years, and as long as I can procure your Protose, Malted Nuts and Nut Butter, I have no desire to go back to the flesh pots. You shall hear from me again.

Yours very respectfully F. H. H.

SANITAS NUT FOOD CO., Ltd. Battle Creek, Michigan

* * * * *

Transcriber's Notes:

Obvious errors in punctuation and capitalization have been corrected. The spelling of the original has been preserved and the hyphenation has not been standardized.

Page 32, "tablepoonfuls" changed to "tablespoonfuls" (froth, 6 tablespoonfuls) Page 55, "and" changed to "an" (simmer half an hour) Page 56, "prefectly" changed to "perfectly" (until perfectly soft) Page 62, "Chopped ice" changed to "Chipped ice" Page 125, "salt" changed to "salty" (get too salty.) Page 243, "diffcult" changed to "difficult" (more difficult to make) Page 244, "prefectly" changed to "perfectly" (When perfectly dry)

End of Project Gutenberg's The Vegetarian Cook Book, by E. G. Fulton