Part 3

Scotch peas, 1 cup. Vegetable soup stock, 4 cups. Mint, ¼ teaspoonful. Salt.

Cook peas till soft and put through a fine colander to remove the hulls. Add soup stock and mint, reheat, salt, and serve.

A cup of cream is a great improvement to this soup.

SAVORY POTATO SOUP

Vegetable soup stock, 4 cups. Potatoes, medium size, 2 or 3. Mint, ⅓ teaspoonful. Chopped onion, 1. Salt, 1 teaspoonful. Marjoram, ¼ teaspoonful.

Cook the potatoes and onion till soft. Put through a colander, add the soup stock, mint, marjoram, and salt, which have been simmered together half an hour. Heat well, and serve.

CELERY AND TOMATO SOUP

Celery heart, 1. Soup stock, 2 cups. Celery salt. Tomato, 2 cups. Salt.

Chop celery rather fine, and cook in a little water till tender; add the tomato, salt, and soup stock; heat well, and serve.

NUT AND CREAM OF CORN SOUP

Sweet corn rubbed fine, 1 quart can. Vegetable soup stock, 4 cups. Salt, 1 heaping tablespoonful.

Bring to a boil, rub through a colander, reheat, and serve.

ARTICHOKE SOUP

Artichokes, 6. Onions, small, 2. Sage, ¼ teaspoonful. Lemon juice, 1 tablespoonful. Salt. Water, 2 quarts. Protose, ⅛ pound. Bay leaf. Browned flour, 1 tablespoonful.

Select prime, green, globe artichokes before they have developed; cut off the stems, trim off the hard leaves round the bottom, and cut off the upper quarter of the artichoke leaves. Put the water in soup kettle; add the artichoke, onions, and protose. Let simmer gently for two hours, then add sage, bay leaf, and lemon juice. Thicken with browned flour. Let all boil together a few minutes, then press through a colander, salt, reheat, and serve.

IMPROMPTU SOUP NO. 1

Onion, 1.

Slice into heated saucepan with

Savory or green herbs, 1 pinch. Butter, 1 tablespoonful.

Let brown two or three minutes, then add

Nut butter, 1 tablespoonful.

Brown a little longer, then add

Stewed tomatoes, 1 cup. Hot water, 3 cups.

Let all boil together and thicken with gluten; salt, strain, and serve.

IMPROMPTU SOUP NO. 2

Malted nuts, ½ cup. Browned flour, 1 tablespoonful. Flour, 1 tablespoonful.

Mix, and dissolve in a little milk, then add

Milk, 3 cups

and heat to boiling point, stirring often to prevent scorching; set back far enough to keep from boiling, then whip into the broth

Eggs well beaten, 4.

Salt, and serve.

CREOLE SOUP

Water, 2 cups. Tomatoes, 1 pint. Clove of garlic, 1. Small turnip, 1. Boiled rice, heaped tablespoonful. Small carrot, 1.

Boil all together, season with a little salt, rub the vegetables through a sieve, and thin to the consistency of cream with hot water or nut cream.

PALESTINE SOUP

Jerusalem artichokes, 12. Celery, 1 sprig. Boiled cream, 1 pint. Croutons. Leek, 1 sprig. Salt. Nutmeg.

Wash and peel the artichokes, put over them cold water sufficient to cover, add leeks, celery, and salt. Simmer an hour and a half. Press through a sieve, put back on the stove, and beat into it a pint of boiled cream. Add a little nutmeg. Serve with croutons. If too thick, add a little hot milk or cream.

FRUIT SOUP (PINEAPPLE)

Thicken pineapple juice with arrowroot. Serve cold with a bit of pineapple glace in each cup.

CHOCOLATE SOUP

Chocolate (Sanitas), ¼ pound. Water, 2½ cups. Sugar, 2 tablespoonfuls. Flour, 1 tablespoonful. Milk, 1 quart. Ground cinnamon, 1 teaspoonful. Whipped cream, 1 cup.

Soak the chocolate in two cups of the water; when soft put to cook; when it boils add the sugar and flour rubbed smooth in the rest of the water. Cook slowly for five minutes and add the hot milk. Strain, stir in the cinnamon and whipped cream. Serve at once with crisps or wafers. Blanched almonds toasted are served with the soup.

FRUIT SOUP

Strawberry, or other juice, 1 cup. Pineapple juice, 1 cup. Lemon juice, 1 tablespoonful. Sago, 1 tablespoonful. Sugar, 1 tablespoonful. Chipped ice.

With the strawberry or other juice cook the sago; add the pineapple juice and sugar; cool, and serve in sherbet cups with chipped ice.

FRUIT SOUP (SWEDISH)

Boil prunes and raisins slowly till tender, sweeten and save the juice; boil sago till clear, mix with the fruit and juice, and serve very cold.

FRUIT SOUP (ORANGE)

Thicken orange juice with arrowroot, and serve very cold in cups with a bit of candied orange peel on top of each glass.

FRUIT SOUP (LEMON)

Make a strong lemonade, thicken with arrowroot, serve very cold with a bit of candied lemon peel or candied ginger in each glass.

FRUIT SOUP (MARQUISE)

Take two parts red raspberry juice and one of currant, sweeten, thicken with arrowroot and sago; candied orange peel or blanched and shredded almonds are a dainty addition.

FRUIT SOUP (CRANBERRY)

Thicken some sweetened cranberry juice with arrowroot, and serve cold in cups, as a first course at a Christmas or New Year's dinner.

FRUIT SOUP (GRAPE)

Thicken bottled grape juice with arrowroot, and serve cold with chipped ice. This is refreshing for invalids.

FRUIT SOUP (CHERRY)

Thicken cherry juice with arrowroot, and serve with other fruit soups; garnish with black cherries in their season.

FRUIT SOUP (STRAWBERRY)

Thicken fresh strawberry juice with arrowroot and put on ice to chill; put a layer of chipped ice on top of each cup before serving, and lay a ripe strawberry, stem and all, on top of each glass.

RAISIN, APPLE, OR PRUNE SOUP

Either seedless raisins, apples, or prunes may be added to sago soup. The soup should then bear the name of the fruit used.

_ENTREES_

MOCK WHITE FISH

Rice flour, ⅓ cup. Butter, 1 scant teaspoonful. Mace, ¼ teaspoonful. Salt to taste. Milk, 1 cup. Onion grated, 1 tablespoonful. Potatoes, mashed, 3 cups.

Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, and salt. Cook all ten minutes, stirring frequently. Have the potatoes ready, freshly cooked and mashed; while hot add the rice mixture, and put into a pan to cool. When cool, cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley sauce.

FILLETS OF VEGETARIAN SALMON

Milk. 1½ cups. Farina, ½ cup. Tomatoes, cooked and strained, ½ cup. Egg, 1. Salt to taste Nuttolene, ½ cup. Eggplant, boiled and mashed, 1½ cups. Bread crumbs, fine and dry, 1 cup. Color, vegetable red enough to make salmon color.

Cook and mash the eggplant, stir the nuttolene to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in double boiler; when scalding hot, add the farina and bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. Remove from the range, stir in the raw egg and the color, mixing till the color is perfectly blended. Turn into a deep pan to cool; should be about two inches deep. When cold cut into slices, egg, crumb, and bake. Serve with parsley sauce.

PROTOSE ROAST WITH OLIVE SAUCE

Protose, ¾ pound. Chopped onion, small, 1. Parsley, 1 tablespoonful. Boiling water, 2 cups. Butter, 1 tablespoonful. Bread crumbs, 2 cups. Eggs, 2. Salt to taste.

Put the onion, parsley, and butter into the boiling water, and thicken with bread crumbs stiff enough to cut nicely when done. Into this mixture put one hard-boiled egg chopped fine, and break in one raw egg to make it hold together. Salt to taste. Put a layer of this filling into a baking-pan, then a layer of protose cut in thin slices, then a layer of the filling, and another layer of the protose, and last another layer of the filling. Bake in a moderate oven one hour. Serve with olive sauce.

MOCK TURKEY WITH DRESSING

German lentils, 1 cup. Chopped walnut meats, ½ cup. Milk, 1 cup. Salt. Celery salt. Granola or bread crumbs. Minced onion, ¼ cup. Chopped celery, 1 cup. Eggs, 2. Sage. Sliced bread.

1. Thoroughly wash the lentils and soak overnight. Boil slowly until tender and run through colander. Add the walnut meats, one egg, and the minced onion browned with the chopped celery in a little oil. Add salt and sage to taste. Thicken with granola or bread crumbs.

2. Dip thin slices of bread in a mixture of one egg and a cup of milk, or thin slices of nuttolene may be used instead.

Make alternate layers of 1 and 2.

DRESSING NO. 1

Stale bread crumbs. Hot milk, 2 cups. Eggs, 1 or 2. Butter, 1 tablespoonful.

Mix bread crumbs with hot milk, eggs, and butter. Season with salt, sage, and onions. Serve with cranberry sauce.

DRESSING NO. 2

Large onions, 2. Fresh bread crumbs, 1 cup. Milk, ¾ cup. Sage, 1 tablespoonful. Beaten eggs, 2. Chopped parsley, 2 tablespoonfuls. Butter, ¼ cup. Salt to taste.

Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the milk; then mix all ingredients together. Stir the mixture over the fire until it is reduced to a thick paste, without allowing it to boil.

Serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other.

ROAST DUCK (VEGETARIAN STYLE)

Lentil pulp, 1¾ cups. Minced onion, ¼ cup. Chopped parsley, ⅓ cup. Stale bread crumbs, ground fine, 1 cup. Eggs (one hard-boiled), 3. Butter, 1 teaspoonful. Chopped walnuts, ½ cup.

Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, minced onion, and chopped parsley browned in a little oil, one teaspoonful of butter, and salt to taste. Mix well and put one-half of this mixture in an oiled baking pan, then a layer of the following mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a little grated onion, one egg, and salt and sage to taste. Finish with a layer of the lentil mixture. Bake, and serve with gravy.

NUTTOLENE ROAST

Nuttolene, 1 pound. Bread crumbs. Hot water, 1 quart. Salt and sage to taste.

Put the nuttolene through a vegetable press, or work smooth with a knife or spoon; add the hot water and beat to a cream. Add salt and sage, and thicken with bread crumbs stiff enough to retain its shape when moulded. Press into a deep buttered bread-pan and bake till nicely browned. Turn out of the pan and slice. Serve with any good brown sauce or walnut gravy.

MOCK VEAL LOAF

Nuttolene, ¼ pound. Minced protose, ½ pound. Egg, well beaten, 1. Milk, ¼ cup. Sage, ¼ teaspoonful. Ground mace, ¼ teaspoonful. Butter size of an egg. 1 small onion, braized in the butter.

Cracker or zwieback crumbs enough to make a stiff mixture. Mix all together, salt to taste, and bake in a deep bread-pan. Garnish with parsley or young celery hearts.

VEGETARIAN ROAST

Nut food, ⅓ pound. Onion, ½. Egg, 1. Hot water, 2 cups. Butter, 2 teaspoonfuls. Bread crumbs or granola.

To the water add the nut food minced, minced and browned onion, and butter. Thicken with toasted bread crumbs or granola until quite stiff. Add the beaten egg, salt, and a little sage if desired. Put in oiled pan and bake. Serve with gravy.

ROAST OF PROTOSE

Protose, 1 pound. Strained tomato, ½ cup. Chopped onion, 1. Nut butter, 2 tablespoonfuls. Browned flour, 2 tablespoonfuls. Sage.

Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking-pan, let the first piece lean slantingly against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion, and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified, in enough hot water to cover the protose. Add to this the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the gravy is thick and brown.

HAMBURGER LOAF

Lentils, raw, 1 cup. Protose, ½ pound. Cooking oil, 2 tablespoonfuls. Salt. Chopped onion, ½ cup. Eggs, 5. Bread crumbs.

Cook the lentils until tender, then simmer as dry as possible. Put through a colander, brown the onions in oil, and add to the lentils, together with the protose and two of the raw eggs. Mix salt to taste, and add enough bread crumbs so that it will mold nicely.

Have the three remaining eggs boiled hard and the shells removed. Put one-half the loaf mixture into a bread-pan, then put the three hard-boiled eggs in a row through the center and cover with the remaining mixture. Press down gently and bake. Serve with sauce imperial.

NUT AND GRANOLA ROAST

Minced nut food, ¼ pound. Onion, 1. Oil, 1 tablespoonful. Egg, 1. Boiling water, 2 cups. Granola.

Brown the onion in the oil, then add the minced nut foods and boiling water. Thicken with granola. Stir in the raw egg, and a little sage or thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with gravy.

CREAM NUT LOAF

Dried bread crumbs, 2 cups. Ground sweet corn, 1 cup. Ground Brazil nuts, 1 cup. Eggs, 2. Sage. Mashed peas, 1 cup. Mashed potatoes, 1 cup. Cream, ½ cup. Salt.

Mix all thoroughly together, press in a deep bread-pan, and bake a nice brown. Serve with a sauce made of one part sweet cider and two parts grape juice, thickened with a little corn starch.

IMPERIAL NUT ROAST

Pea pulp, 1½ cups. Chopped walnuts, 1½ cups. Bread crumbs, 1 cup. Sage. Lentil pulp, 1½ cups. Egg, 1. Salt. Milk to moisten.

Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, and salt. This should be just stiff enough to spread easily. Cover with the remaining pea and lentil mixture. Baste with cream, put in the oven, and brown.

WALNUT LOAF

Chopped walnut meats, ½ cup. Egg, 1. Boiling water, 2 cups. Olive oil or butter, ½ tablespoonful. Bread crumbs, 2 cups. Salt to taste.

Mix walnut meats and crumbs together, pour over the boiling water, mix well, add the raw egg, butter, and salt, stir thoroughly, press into buttered bread-pan, and bake.

WALNUT ROAST

Granola, 2 cups. Ground walnuts, 1 cup. Milk or cream, 1 quart. Eggs, 4.

Soak the granola in the milk or cream for ten minutes and add the walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. Grease a baking-pan, turn in the mixture, and bake thirty-five to forty minutes.

CEREAL ROAST

Cream, 4 Cups. Nut meal, 1 cup. Onion, chopped fine, 1. Sage. Gluten, ½ cup. Bread crumbs, 1¼ cups. Salt.

Mix all together and bake in a moderately hot oven.

NUT AND TOMATO ROAST

Celery, 1 root. Granola, 1½ cups. Eggs, 5. Nuttolene, ½ pound. Tomatoes, 2 cups. Onions, 3. Protose, ½ pound.

Chop the celery and onions fine, put into a saucepan with enough cooking oil to prevent burning, and cook until a rich brown, stirring occasionally. Add to this one quart of boiling water and the tomatoes. Boil for fifteen to twenty minutes. Then remove and strain as much as possible through a soup strainer. Take three and one-half cups of this gravy and mix with it the granola, eggs, and salt to taste. Have ready the protose and nuttolene cut into thin slices. Put in a layer of the granola mixture into a big baking-pan, then a layer of protose, then granola, then nuttolene, and so on until all is used, finishing with the granola mixture. Bake forty-five minutes or until a nice brown. Remove from the fire, let cool a little, turn out on a platter, and serve with the remaining gravy.

DRIED PEA CROQUETTES

Dried peas, 1½ cups. Egg, 1. Salt. Olive oil, 2 teaspoonfuls. Bread crumbs.

Cover the peas with water and soak overnight. Drain and cook in fresh boiling water until tender. Drain, press through a colander, add a little salt and olive oil. Mix thoroughly and form into small rolls about three inches long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce.

CHICKEN CROQUETTES

Mashed potato, ½ cup. Toasted bread crumbs, ½ cup. Nut butter, ¼ cup. Hard-boiled egg, chopped fine, 1. Browned onion, ¼ cup. Sage, 1 teaspoonful. Hot water, ½ cup. Chopped walnuts, ¼ cup. Minced nuttolene, 2 tablespoonfuls. Beaten egg, 1. Boiled rice, 1 cup. Salt, 3 teaspoonfuls.

Mix all together and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake.

HASHED PROTOSE CROQUETTES

Protose, 1 pound. Butter, 1 tablespoonful. Salt. Potatoes, 1 pound. Eggs, 4. Mace.

Boil the potatoes, mash, add the minced protose, the yolk of three eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, crumb, and bake.

EGG MIXTURE FOR CROQUETTES, FILLETS, ETC.

Break an egg into a bowl or deep saucepan, break up with a fork, add a tablespoonful of hot water to soften the albumen of the egg, and mix till free from lumps, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake.

PROTOSE WITH BROWNED POTATOES

Peel and slice potatoes three-fourths of an inch thick. Cut protose in strips same thickness. Place in a pan two slices of potatoes and one of protose, and repeat same until the pan is full. Pour over this vegetable stock sufficient to cover. Bake in the oven till the potatoes are done and nicely browned.

NUT FRICASSEE WITH BROWNED SWEET POTATOES

Cut some nut food into half-inch cubes and pour over it a thick, brown or white gravy sufficient to cover well. Let it simmer about one hour. Peel and steam or boil potatoes until tender, but not overdone. Put them in a baking dish with a little butter or olive oil, salt, and bake in a quick oven until nicely browned. Serve with the fricassee.

FRIJOLES WITH PROTOSE MEXICANO

Mexican beans, ½ cup. Vegetable stock, 1 cup. Mace. Diced protose, ¼ pound. Strained tomatoes, 1 cup. Salt.

Cook the beans in just enough water to prevent scorching. When done, have ready a stock made of the vegetable stock, tomatoes, mace, and salt. Pour over the beans, together with the protose, and let simmer for an hour or more.

FRICASSEE OF PROTOSE WITH POTATO

Serve a spoonful of nice white mashed potato on an empty platter; press a slice of broiled protose up against the potato, and serve with a spoonful of brown gravy. Garnish with parsley.

GREEN CORN AND TOMATO

Corn pulp, 3 cups. Strained tomatoes, 1 cup. Butter, 1 tablespoonful. Salt.

Scrape the given amount of corn from the cob, add the tomatoes and butter, simmer until the corn is tender; salt, and serve as a vegetable.

Cold boiled corn cut from the cob may be substituted for the fresh corn, if desired.

MOCK CHICKEN RISSOLES

Protose, ½ pound. Nuttolene, ½ pound. Milk, ½ cup. Mace. Flour, 1 tablespoonful. Butter, ¼ cup. Salt.

Put the butter into a saucepan; when hot stir in the flour, and stir until brown; add the hot milk, salt, and mace, and let cook a few minutes. Chop the nut food fine and mix into the sauce. Have ready some tart shells made of rich pie paste; fill with the mixture. The sauce should be cool before adding the nut food.

NEW ENGLAND BOILED DINNER

Potatoes, 4½ cups. Turnips, 1 cup. Onions, 2 cups. Carrots, 1¾ cups. Cabbage, 2½ cups.

Cut the potatoes, carrots, and turnips in three-quarter inch cubes; slice the onions and cut the cabbage into pieces about one and one-half inch square. Boil the potatoes and onions together. The carrots turnips and cabbage may also be cooked together in salted water. When all are done, mix together, and serve with slices of protose or other nut food that has been braized in a tomato or brown sauce.

NUT AND VEGETABLE STEW

Nuttolene, 1 cup. Turnips, ¾ cup. Chopped celery, ½ cup. Bay leaf, 1. Salt. Carrots, 1½ cups Potatoes, 1½ cups. Onion, small, 1. Butter, 1 lump.

Put all on, except nuttolene and potatoes, and boil one hour. Then add potatoes and nuttolene and cook slowly until potatoes are done. Salt to taste. Thicken with a little flour, work smooth with a lump of butter. A little protose might also be added.

STEWED PROTOSE (SPANISH)

Butter, 1 tablespoonful. Minced parsley, 1 tablespoonful. Tomatoes, 4 cups. Onions, 4. Flour, 2 tablespoonfuls. Protose, 1 pound.

Put the butter into a saucepan and add the sliced onion, minced parsley, and cook ten minutes. Then stir in the flour, mix well, and add the tomatoes. Stir well to free from lumps. Cover and cook twenty to thirty minutes. Slice the protose into small pieces and simmer in sauce ten minutes. Salt, and serve.

PROTOSE FRICASSEE

Tomatoes, 1 cup. Minced parsley, 1 teaspoonful. Protose, 1 pound. Vegetable stock, 2 cups. Mixed herbs, ½ teaspoonful. Onion, 1. Eggs (yolks), 2.

Mince the onion and braize in a little butter or olive oil five minutes; add the minced parsley strained tomatoes, mixed herbs, and vegetable broth. Bring to a boil and add the protose, cut into cubes or diamonds of one-half inch. Cook for a few minutes and thicken with a few spoonfuls of flour rubbed smooth in a little water. Salt to taste, and serve. Just before serving add the beaten yolks.

PROTOSE STEAK SMOTHERED IN ONIONS

Protose, ¾ pound. Cooking oil, ½ cup. Salt. Onions, large, 6. Vegetable stock, 2 cups.

Cut the protose into twelve slices, lay half of them in an oiled baking-pan; have the onions sliced and lightly browned in the oil. Cook half of the onions over the protose, then put on the rest of the protose, then the remainder of the onions, pouring the vegetable stock over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy.

PROTOSE SMOTHERED WITH TOMATOES

Protose, ¾ pound. Butter, ½ cup. Salt. Tomatoes, 12. Sugar, 2 tablespoonfuls. Celery salt.

Cut protose into twelve slices and cut each tomato in half. Put one slice of tomato in a baking-pan; on this put a slice of the protose, then a slice of tomato on top, and so on, making twelve orders in all. Chop the butter in little pieces and sprinkle over, also the salt and celery salt. Cover and bake until the tomato is nearly done. Then remove the cover and brown very lightly. Serve two slices to each person, garnished with parsley.

PROTOSE POT ROAST

Protose, ¾ pound. Strained tomatoes, 1 cup. Vegetable soup stock, 2 cups. Salt to taste.

Mix the vegetable stock with the strained tomatoes, salt to taste, and pour over the protose, which has been sliced and placed in a baking-pan. Bake one hour.

BRAIZED PROTOSE AND CABBAGE

Braize protose according to the recipe, and serve with boiled cabbage.

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 protose, onions, and stock, we have protose steak and potatoes smothered with onions.

PROTOSE PILAU

Water, ¾ pint. Rice, cooked, 1 cup. Butter, 1 teaspoonful. Protose, ½ inch cubes, ¼ pound. Minced onion, 1 tablespoonful.

Let simmer ten or fifteen minutes; thicken with browned flour, two heaping teaspoonfuls, mixed with strained tomatoes to consistency to pour easily. Salt and celery salt to taste.

PROTOSE PATTIES (PLAIN)

Protose, 1 pound. Salt. Cream, 3 tablespoonfuls. Eggs, 2. Bread crumbs.

Thoroughly crush the protose and mix with the salt and one egg. Form into patties, roll in egg and cream, then in bread crumbs. Bake in greased pan till lightly browned. If desired, the crumbs may be slightly moistened with cream.

BRAIZED PROTOSE

Protose, 12 slices. Vegetable stock, No. 2, 3 cups. Sage. Minced onion, medium size, 1. Butter.