Part 13

Layers of crumbs, thin slices of nutmese and tomato sauce or tomato cream sauce, or slices of tomato and a thick cream sauce; have sauce on top, sprinkle with crumbs, bake.

Use chopped or grated onion with tomato if desired. Sauce Imperial may be used.

=★ Nutmese and Corn=

Place nicely seasoned, canned or grated fresh corn in layers with dice or small pieces of nutmese. Sprinkle with cracker dust or browned flour No. 1. Heat in moderate oven. This simple dish is very pleasing.

=Nutmese Pie with Potato Crust=

Prepare nutmese pie the same as trumese pie, p. 167. Cover with nicely seasoned mashed potato. Pour a little cream, oil or melted butter over and bake until top is delicately browned.

Sprinkle with chopped parsley, or, chopped parsley may be mixed with the potato. Universal or rice crust may be used.

=Hashed Potato Crust for Nutmese=

Use sauce No. 9 with nutmese and cover with well seasoned hashed or hashed creamed potatoes and brown in oven.

=Nutmese and Potato Pie with Pastry Crust=

Use sauce 43 or 14 with or without sage and onion, drop into it chunks or slices of fresh boiled potato, lay thin slices of nutmese over, cover with pastry crust and bake in moderate oven.

=Apple and Nutmese Pie=

Make the same as apple pie, using enough less apple to make room for a layer of nutmese, and only about half as much sugar. Serve for luncheon or early supper.

=Nutmese Croquettes or Patties=

Use nutmese in recipe of trumese croquettes, No. 2. Shape into patties if preferred. Serve with green peas or on a bed of mashed turnip sprinkled with chopped parsley.

Nutmese may be used instead of trumese in many dishes not mentioned.

TRUMESE AND NUTMESE DISHES

=Nut Fricassee=

Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven until nicely browned.

=★ Nut Fricassee with Rigatoni=

1-1¼ cup rigatoni 1 lb. nutmese ¾-1 lb. trumese 2 or 3 inferior stalks of celery with tops on nut butter, flour salt, water, cream

Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream.

Rigatoni is macaroni in large, round, corrugated pieces.

A few green peas may be served on each plate with the fricassee.

=★ Nut Corn Pudding=

Put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between. Cover with green corn pudding, p. 116, sprinkle with crumbs and bake 20-30 m. in moderate oven. If canned corn is used bake only long enough to heat through and brown over the top. Serve at once.

=Nut Pastry Pie=

Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on very thin slices of trumese and nutmese. Fill the pan in this way. Cover with crust as for fruit pies and bake. Slip on to chop tray and garnish with parsley or spinach leaves. Cut the same as fruit pies and serve with drawn butter. The pie may be sent to the table in the pan in which it was baked. It may be served as a complete course, or with celery, jelly, or small boiled onions. It may also constitute the principal dish of a luncheon.

=★ Cream Timbales of Trumese and Nutmese=

½ cup each minced nutmese and trumese 1 cup soft white bread crumbs ½ cup milk 5 tablespns. heavy cream whites of five eggs

Put the bread crumbs and milk in a sauce pan or double boiler over the fire, stir until smooth. Remove from the fire, cool, add trumese and nutmese which have been rubbed to a cream together. Stir all very smooth. Add salt and cream and rub through a fine colander. Chop in the stiffly-beaten whites of eggs. Put into small timbale molds which have rounds of buttered paper in the bottom, decorated with truffles or not. Set in pan of hot (not boiling) water. Cover with oiled paper and bake in moderate oven about 20 m., or until firm in the center. Remove molds from water, carefully. Let stand a moment. Invert on to thin rounds of toast and place in center of chop tray or platter. Surround with tiny molds of jelly, button mushrooms, green peas, or small spoonfuls of thick cream sauce, according to the sauce to be served with them, whether a cream or creamed mushroom sauce.

Trumese alone may be used for the timbales.

ROASTS

Roasts are among the most popular of vegetarian dishes. In the home, in sanitariums and in our vegetarian restaurants they are always in demand. Except soups there are no dishes that we are so often asked to give the recipes for as our roasts. We always plan to have left-overs that will be good for them, as the proper combination of different ingredients is very satisfying, and richer flavors are often developed by reheating foods.

When we start to make a roast, we gather up the suitable ingredients: for instance, a few baked beans or mashed lentils, a little cold boiled rice, some tomato macaroni, a nut cutlet or two, perhaps one or two croquettes, a spoonful or so of tomato, some boiled onions, a few peas or string beans or baked peanuts, may be a little corn, and the vegetables strained out of a soup from the day before; throwing them one after another into a pan. Then we often add a handful of nut meats, chopped or whole, a little sage, sometimes sliced celery or chopped onion, occasionally a little browned flour; never potatoes unless an infinitesimal quantity. Then we scatter over some coarse bread or zwieback crumbs or granella and pour on consommé, broth or gravy, some soup we happen to have, or water, and add one or more beaten eggs, according to the number and size of the loaves; just enough to hold the ingredients together. The eggs may be omitted, but we are more sure that the roast will turn out of the tin well without being too solid, by using them; then, too, they add to the nutritive value of the roast.

Mix well, but not to pastiness, adding more crumbs or liquid as required to make a rather soft mixture. Allowance must be made for the swelling of the crumbs, if they are very dry, and the thickening of the eggs. More salt may be necessary but not much if the foods were seasoned before. The roast should not be as salt as the gravy that is to be served with it.

When of the desired consistency put the mixture into well oiled molds or brick shaped tins, taking care that the corners are well filled. Brush the tops with oil or melted butter or pour a little thin cream over. Bake in a moderate oven in a dripping pan or covered baker without water until the roast is well heated through and the eggs set, then pour boiling water into the baker, cover and bake for an hour or so longer. Remove from oven, let stand a few minutes, invert on platter, lifting mold carefully, garnish, and send to table with a suitable sauce. Some of the meaty flavored sauces are most appropriate. The pieces of nut meat in the roast add much to the pleasure of masticating it. Roasts may be warmed over by setting in pan of hot water in the oven.

=Cutlets of Roast=

Cut cold roast into not too thin slices. Egg and crumb, or flour only. Bake or broil and serve with or without a sauce. Some such accompaniment as stewed onions or carrots is enjoyable. Cutlets may be served on a bed of pilau.

Below are given the ingredients of a few roasts that were made in a small institution at different times.

=No. 1=

Some macaroni strained out of the soup from the day before, a little nutmese à la crême, some trumese cutlets, hard boiled eggs, a little nutmese, sage, crumbs, eggs, consommé. The nutmese was put in the center of the loaf in a layer.

=No. 2=

Stewed red kidney beans ground, egg macaroni ground, dry zwieback ground, a few nuts, eggs, consommé, nutmese in layers. Served with Sauce Imperial.

=No. 3=

Baked peanuts, rice, garlic, a little melted butter, savory tomato gravy (made with tomato, Chili sauce, bay leaf and a little cream) a very little sage, eggs, crumbs, soup.

=No. 4=

Macaroni, rice, peas purée, trumese cutlets, some trumese in tomato, and nutmese, laid in the center of the loaf. Sage, eggs, crumbs, soup.

=Brazil Nut and Lentil Roast=

3 cups coarse, dry bread crumbs 3 cups mashed lentils (1½ cup before cooking) 1½ cup chopped Brazil nut meats 2 teaspns. salt 2 cups hot water

Mix all ingredients, using more or less water according to dryness of crumbs. Press into brick shaped tin or any convenient mold; brush with oil or cover with thin cream. Bake in moderate oven until well heated through, then set in pan of hot water, cover and finish baking. Serve with sauce 6, 9, 10, 16 or 17. Flavorings of onion and browned flour, or of sage may be used if desired.

Rice and stewed lentils are good ingredients for the foundation of a roast.

=Black Walnut Roast=

5 cups medium dry bread crumbs 2 cups coarse chopped black walnut meats 1½ teaspn. sage or winter savory 1½ teaspn. salt 2½ cups hot water

Bake as Brazil nut and lentil roast. Serve with sauce 16, 17 or 45.

LEGUMES

The mature, dry seeds only are considered under this head.

Legumes--peas, beans and lentils form an important part of the vegetarian dietary, containing as they do a so much larger proportion of the muscle-building material than flesh meats, and being at the same time inexpensive.

Another advantage is that they are grown in considerable variety in nearly all countries.

We have beans--white, large and small; colored, of all shades and sizes; peas--dry, green and yellow, split and whole, chick peas and other varieties; lentils--German or Austrian, red or Egyptian. The ground nut or peanut is also a legume.

Chick peas are found in the Italian groceries or macaroni stores. They have a rich flavor peculiar to themselves.

The Soy bean, most common in China and India, has almost no starch and is richer in oil than any other legume.

The legumes require a prolonged, slow cooking to render them digestible and to develop their rich flavors. The hulls of some are difficult of digestion. It is for this reason that we suggest rubbing legumes through a colander in so many recipes. Experiments have proven, also, that a larger percentage of their nutritive value is assimilated when the hulls are excluded.

Parboiling causes beans to be flat and tasteless; then the need is felt of a piece of pork or at least a lump of butter; while if they are put at once, without soaking, into the water in which they are to be cooked, their own rich, characteristic flavor (which nothing can replace) will be retained.

The large, dark flowering beans and a few other colored ones are exceptions, and should be parboiled, as their flavor is so rich that it may be denominated “strong.”

Nearly all legumes for stewing or baking should be put into boiling salted water (most authorities to the contrary notwithstanding), to keep them from cooking to pieces and to preserve their color and flavor. In sections where the altitude is great, however, legumes must be soaked for several hours and be put to cooking in cold, soft water; even then a longer time will be required for cooking than nearer the sea level.

The water may be rendered soft by boiling and settling, if necessary. Soft or distilled water will cause legumes to be more digestible at any altitude. Rain water is the very best. Most legumes about double in bulk in cooking.

=★ Mashed Lentils=

“Rice is good, but lentils are my life.”--_Hindu proverb_.

Do not waste time by looking lentils over by handfuls, but put them into a large, flat colander, give them a shake or two to remove the fine dirt, slide them to one side of the colander, then with the fingers draw a few at a time toward you, looking for particles of sand or gravel. Pick these out but do not pay any attention to the wheat, chaff or poor lentils. Those will come out in the washing in much less time than it takes to pick them out and if a grain or two of wheat is left it will do no harm.

When you are sure all the gravel is out, set the colander into a dish pan and pour cold water over the lentils. Stir with the hand until all but the waste matter has settled to the bottom; then carefully pour the water off. Repeat the process until all objectionable substances are removed. Rinse the colander up and down in water, drain the lentils and put immediately into a large quantity of boiling water in a broad-bottomed vessel. (The shape of the utensil has much to do with the drying out without scorching.)

Let the lentils boil fast for a short time, then simmer without stirring. If they are stirred after they begin to soften they will scorch. Now keep the vessel over a slow, even fire until the lentils are well dried out. The drying may be finished in the oven if the dish is covered so the lentils will not become hard on the top. This drying is imperative. It develops a rich flavor that we do not get without it.

When well dried, add a little water and rub the lentils, a few at a time, through a fine colander with a potato masher. (Do not deceive yourself by thinking that you can get along faster by putting a large quantity into the colander at once.)

Throw the hulls into a dish of boiling water. At the last, stir the hulls well and rub again in the colander, reserving what goes through this time for soups and gravies.

When all the lentils are through the colander (of course care should be taken to keep them hot during the process), add plenty of salt and beat until smooth and creamy. Keep hot in a double boiler, covered, till serving time. Beat again just before serving. Serve piled in rocky form or in smooth mound on hot platter (or in a hot covered dish if to be long on the table), with different garnishes: a wreath of celery tops, sprays of parsley or chervil, spinach leaves or cooked vegetables. Serve with sauce 16, 17, 53 or 54.

Do not be afraid of the simple dishes; they are the best.

=Mashed Lentils--Rice=

Make well in center of lentil mound and fill with sauce 8, 53 or 54. Surround mound with hot boiled rice; garnish with green.

=★ Mashed Peas=

Prepare dried green peas the same as mashed lentils. Serve with sauce 16, 17, 18, 21, 22, 57 or 59.

Sauce 1, flavored or not, combines nicely with peas. Serve mashed peas and rice with sauce 16 sometimes.

=Mashed Beans=

Sauce 16, 18, 19, 34, 57, 58 or 75, or Mayonnaise or French dressing are all suitable for mashed beans. Some beans will all go through the colander in mashing.

=★ Variegated Meat=

Put different colored mashed legumes, for instance, red and white beans, or red and white beans and green peas, lentils and white beans (sometimes red beans also), green peas and red beans, yellow peas and red or black beans, or green and yellow peas, red and white kidney beans and green peas, or red and black beans with green peas into a mold or a brick-shaped tin dipped in cold water, in straight or irregular layers. Press down close, cover and set in a cold place until firm. Unmold and slice, or, send loaf to table whole on platter garnished with lettuce or spinach leaves. Pass Improved Mayonnaise (with chopped parsley) or French dressing, olive oil or Chili sauce. This makes a good summer Sabbath dinner dish.

The Salad Entrée dressing is delightful with mashed legumes.

=★ Peas Pie--Corn Crust=

_Crust_--

2 cans (1 qt., 16 ears) of corn not very moist 2 or 3 eggs 1 cup milk salt

Beat eggs, add corn, milk and salt.

Put mashed green peas in oiled baking dish, cover with crust, bake only till the eggs in the crust are set; serve at once. No sauce.

=Lentil Pie--Potato Crust=

Cover mashed lentils in baking dish with nicely seasoned mashed potato, brown in oven; serve with sauce 6, 16, 49, 51, 53 or 54.

=Lentil Pie--Universal Crust=

Mashed lentils, not too dry, flavored with browned flour and chopped onion, a little sage also if desired, with universal crust. Serve with sauce 1, 16, 43 or 53. A rich pastry crust may be used.

=Mashed Peas--Macaroni or Vermicelli=

Cook macaroni or vermicelli with garlic, or onion and garlic. Put into thick cream sauce and serve around rocky mound of mashed peas.

=Creamed Beans=

1 pint white beans 1 tablespn. butter 1 tablespn. flour 1 large cup milk 1 teaspn. salt 2 eggs crumbs

Cook and mash beans according to directions for mashed lentils; add salt, and cream sauce made with butter, flour and milk; then eggs beaten. Turn into oiled baking dish, sprinkle with crumbs, bake a delicate brown, serve at once. The eggs may be omitted but the beans are delightfully light with them.

Colored beans, peas and lentils may be prepared in the same way.

=Lentils--Poached Eggs=

Spread a half-inch layer of mashed lentils on slightly moistened rounds of toast and place a nicely poached egg on each. Garnish.

=Bean Croquettes=

Shape dry mashed beans into thick croquettes (oiling the hands or dipping them in hot water occasionally), coat delicately with oil or melted butter, heat in oven till beginning to crack a little, no more. Sprinkle with chopped parsley, serve with Sauce Amèricaine, Sauce Imperial, or Mayonnaise or French dressing, or with a garnish of lemon rings with parsley butter, p. 163. Any seasoning but salt in the croquettes spoils them.

=Lentil Croquettes=

Prepare the same as bean croquettes, serve with any sauce given for mashed lentils, or with small boiled onions sometimes. A little browned flour and chopped onion may be used in the croquettes. Rice and lentil croquettes may be served with Boundary Castle sauce.

=Peas Croquettes=

Shape the same as bean croquettes, adding a little finely-sliced tender celery if desired. Serve with sauces given for mashed peas. The croquettes are very pretty rolled in parsley before baking. Chop the parsley, not too fine, and spread it out thin with spaces between the particles on a vegetable board. Roll the croquettes over it once.

=Legume Patties=

Shape mashed peas, beans or lentils into thick flat cakes instead of into croquettes, and serve with suitable sauces.

=Peas Timbales=

1 cup mashed peas 2 eggs a few drops of onion juice ½ tablespn. melted butter or 1 of cream ⅔ teaspn. salt

Mix all with beaten eggs, bake in a single or in individual molds well oiled, in pan of hot water until firm.

(Very finely sliced celery may be used instead of onion juice. Peas and eggs only may be used for plain timbales). Serve with cream sauce. Finely sliced celery, a few whole green peas, a little stewed corn or a few pieces of tomato pulp may be added to the sauce.

The individual timbales may be used as a garnish for some vegetable dish, giving meat value to it. Decorate timbales with egg daisies, carrots, or anything desired.

=Rice and Lentil Timbales=

Line a well oiled mold with a ¾ in. layer of boiled rice. Nearly fill the center with mashed lentils, cover with rice, steam or bake 20 m. to ½ hr. Unmold carefully, garnish, serve with cream, brown, mushroom or any suitable sauce.

Mashed peas may take the place of lentils, with sauce of celery, onion or tomato cream.

=Lentil Roast=

1 pt. lentils ½ cup raw nut butter a few bread crumbs, or ¼ cup browned flour No. 1 1 small onion chopped salt sage 1 egg ⅝-¾ cup water

Cook and mash lentils, add nut butter and onion which have been cooked with salt ½ hour in the water, then the browned flour or the crumbs, sage and beaten egg; more salt and water or crumbs if necessary for right consistency. Press into well oiled mold or brick-shaped tin, bake, covered, in pan of water about 1 hour or until firm. Dry in oven 10 m., out of water if necessary. Let stand in warm place 5 m. Unmold on to platter, garnish. Serve with sauce 6, 16, 18, 54 or 57.

Flavorings of roast may be varied or omitted.

1 cup chopped nuts might be used in place of raw nut butter.

1 cup stewed tomato may be used for liquid.

For people with good digestion, the lentils may be ground through a food cutter instead of being put through the colander.

=Chick Peas Roast=

Substitute chick peas for lentils in lentil roast.

=Peas Roast=

1 pt. mashed, dry, split or whole green peas, 1 to 2 eggs or whites of eggs only, or a little fresh cracker dust. Bake as lentil roast until firm only. Serve with tomato cream sauce or almond cream, tomato or celery cream sauce. Peas require no flavoring, but celery or celery salt may be added, serving with plain cream sauce.

=Sister Boulter’s Red Kidney Bean Loaf=

Cook and crush or grind red kidney beans, add salt and sage, mold. Serve cold, sliced, with or without oil, or use for sandwiches. A few crumbs may be added if necessary, the loaf baked, and served hot with any suitable accompaniment.

=Purées of Legumes=

Add sufficient water, nut or dairy cream or milk to mashed beans, peas or lentils to make of the consistency of a thick batter. No sauce is required.

=★ Rich Baked Beans=

Wash beans and get them into boiling salted water, in the bean pot, as quickly as possible. For each pint of beans use 1¼ to 1¾ teaspn. of salt. Add plenty of water at first, perhaps three times the quantity of beans. Put into a hot oven until they begin to boil, then reduce the temperature to such a degree as will keep them just simmering for from 12 to 24 hours. The old-fashioned New England baked beans were kept in a brick oven for three days, and each day they were better than the last.

Do not stir the beans after the skins begin to break. When necessary to add more water, pour it boiling over the top and let it settle in gradually. A gentle shaking may be helpful. After they are swollen and softened they should not have too much water on at a time, nor be baked too fast; if so, they will be “mushy.”

They are most generally liked slightly juicy when served--not too wet nor too dry, but just “juicy.” They may be served with the Salad Entrée dressing, Improved Mayonnaise or French dressing, with oil or lemon juice or with Chili sauce, but they all spoil that delightful bean flavor in the rich, thick juice. Beans have a characteristic flavor which is destroyed by the addition of anything but salt and water. Molasses, cream, nut butter and tomato are all good in their place, but that is not in baked beans if we attain to the keenest enjoyment of the bean flavor. We get the rich red color, without the rank molasses taste, by prolonged baking. Cream and milk deaden the flavor, and nut butter and tomato change it.

Those who taste our baked beans for the first time exclaim, “I would not have believed it,” and it is hard for them to believe that there is no meat in them.

Bake Red Kidney and other varieties of beans the same as white beans.

For those who think they must have the molasses, use 1 teaspn. molasses (or 2 teaspns. for a very strong molasses flavor) 2 teaspns. oil and 1½-1¾ teaspn. salt to each pint of beans.

=★ Western Baked Beans=

Boil beans in salted water until the skins are broken. Put into a pudding dish with plenty of water and bake in a slow oven until dry and mealy and delicately browned over the top.

=Baked Split Yellow Peas=

1 qt. (1½ lb.) split peas 1-2 tablespns. browned flour ½ cup strained stewed tomato 3-3½ teaspns. salt

Wash peas, put into bean pot, add browned flour, tomato and salt which have been mixed together, then turn over them two or three times their quantity of boiling water. Stir well. When boiling, regulate the heat of the oven so as to keep them gently simmering for from 5 to 7 hours. Do not stir after they are first put to cooking. They require greater care than beans to keep them from breaking. However, if they do not keep their shape they will be of a jelly-like consistency not at all objectionable. May add 2 large onions sliced fine.