THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES MODERN MEATLESS COOK BOOK Five Hundred Recipes for Preparing Foods, with Special Reference to Cooking Without Meat SAN JOSE, CAL. HOUSE OF REST 236 North Sixth Street CONTENTS Chapter I. Soups 1 Chapter TI. Fish 9 Chapter III. Meat Substitutes and Entrees 14 Chapter IV. Gravies and Sauces 40 Chapter V. Vegetables 42 Chapter VI. Salads 48 Chapter VII. Salad Dressings 53 Chapter VIII. Puddings 56 Chapter IX. Pudding Sauces 64 Chapter X. Pastry 66 Chapter XL Pies 67 Chapter XII. Prunes 71 Chapter XIII. Miscellaneous Desserts 7G Chapter XIV. Cookies, Doughnuts and Wafers 83 Chapter XV. Cakes and Ginger Bread 92 Chapter XVI. Fillings and Frostings 102 Chapter XVII. Breads and Breakfast Foods 106 Chapter XVIII. Cereals 124 Chapter XIX. Sandwiches 126 Chapter XX. Beverages 128 Chapter XXI. Preserves 130 Chapter XXII. Household Hints 133 PRESS OF EATON ft CO.. SAN JOSE. CAL. PREFACE T the present time, when there is such a general demand for meatless recipes, it seems good to offer to the public a Cook Book compiled from recipes by practical cooks who for many years have made a study of meatless dishes. For more than twenty years there has been an increasing tendency toward the eating of less meat, especially among those who have become interested in the new spiritual movements which lead the mind away from the materialistic view of life. When a change to a meatless diet is contemplated, the average housewife is at a loss to know what to cook. This prob- lem has been satisfactorily solved. Nearly one hundred recipes will be found under "Meat Substitutes and Entrees," the result of the experience of those who have for many years successfully maintained a meatless diet. When properly prepared, these dishes will fully take the place of the meat course. They will be found to be both appetizing and nutritious. After becoming ac- customed to this new diet the average person will not willingly return to the old. In one of the sanitoriums, or rest homes, which have come forth in the development of modern Christian healing, a practi- cally meatless diet has been maintained for several years. Nu- merous recipes were originated in the course of the work. The demand for these recipes from the guests at the House of Rest in San Jose, California, was the inspiration for a printed Cook Book. In developing the idea numerous sources were drawn upon, for the most part housewives and a number of the Cali- fornia Homes of Truth, in which the art of cooking without meat has long been practiced. The first idea was to publish a Cook Book to supply the de- mand among Truth Students, but when the country found it necessary to conserve the food supply and meat substitutes be- came a necessity at every table in the land, the plan was broad- ened to include not only Truth students but all who might be in- terested in a MODERN MEATLESS COOK BOOK. Helpful suggestions to housewives who wish to comply with the require- ments of the Conservation Committee concerning the making oi bread without the exclusive use of white flour have also been given. We thank the friends who have so willingly contributed their choicest recipes for this Cook Book. CHAPTER I. SOUPS BROSIA MEALS Brosia Meals are of three varieties. Bean Brosia, Pease Brosia, and Lentil Brosia. They are made by steam cooking the beans, pease or lentils, freeing them from hulls and grinding. They are rich in protein. While beefsteak contains 20.3% of protein, Lentil Brosia contains 25.7%, Bean Brosia 22.5%, and Pease Brosia 24.6%. One pound of the meal is equal to two of the lentils, pease or beans. Brosia Meals may be obtained from The House of Rest, 236 N. 6th St., San Jose, Cal. VEGEX Vegex is a pure vegetable extract having a distinctive and delicious flavor. It is manufactured abroad, and was brought to this country by a prominent vegetarian. Vegex has been analyzed by Professor Allyn of Westfield Board of Health; a sample is taken from each importation and analyzed by the United States Pure Food Department. Vegex is made in the form of a dark brown paste but contains no artificial coloring. It is put up in screw-top jars of convenient size and will keep practically any length of time. In many of the recipes in this book Vegex is given as a flavoring for soups, sauces, gravies and stews. May be obtained from local grocer. VEGETARIAN SOUP STOCK A great variety of palatable and nutritious soups may be made without meat by using as a foundation the water in which rice, macaroni, or vegetables have been cooked. The water from carrots, turnips and spinach is not suitable for this purpose, but may be used for flavoring. Much depends upon the ingenuity of the cook in combining left over tidbits. The seasoning of the soup is an important part, for a change in seasoning lends variety to otherwise plain soups. There are several excellent vegetable extracts, such as Vegex and Kitchen Bouquet. Vegex is used in many of the recipes in this book and is treated in a separate 2 MODERN MEATLESS COOK BOOK article. Seasoning such as bay leaf, thyme, celery salt, poultry seasoning, and onion salt should be kept on hand. It is best, however, not to use more than two or three of these at one time. Olive oil is an addition to soups made with water, but care must be taken to boil it well into the soup. Brosia meals, which are also mentioned in a separate article, are excellent for vegetarian soups. ASPARAGUS CREAM SOUP 1 tablespoon butter y* cup milk 1 tablespoon flour Yolks two eggs 4 cups asparagus water Melt butter and add flour. Cook a few minutes, then add water in which asparagus has been boiled. Mix milk with yolks of eggs, and add slowly to the soup. Season to taste. Serve with croutons. BARLEY SOUP Outside of head of celery 2 l / 2 quarts water 4 tablespoons pearl barley 2 tablespoons butter 1 onion Salt Boil the celery, barley and onion for several hours. Rub through coarse strainer and put in the other ingredients. Also add gravy left from string beans or other vegetables. BREAD STICKS Cut slices of stale bread into sticks and toast. Serve with soup. BARLEY CREAM SOUP 4 tablespoons pearl barley 1 onion \Y2 quarts water 1 tablespoon flour 1 quart celery water ^2 teaspoon Vegex 1 cup cream 2 tablespoons butter 1 cup milk Salt Boil barley and onion for several hours in the water, rub through coarse strainer. Add the celery water, milk, Vegex, but- ter and salt. Thicken with the flour and put in cream. When celery is cooked as a vegetable save the water or if preferred celery may be boiled with the barley and onion. SOUPS 3 WHITE BEAN SOUP 1^ cups white beans (uncooked) 2 tablespoons butter 2^ quarts water 1 tablespoon scraped onion 1 gill cream Salt Soak beans overnight, parboil, then cook for several hours in one quart and half of water. Season with salt, butter and onion. Add another quart of water, cook until it begins to thick- en, add cream and serve. BROWN BEAN SOUP 2 cups cooked brown beans 1 head celery (outside stalks) 1 onion 1 tablespoon olive oil 1 turnip 1 tablespoon butter 1 carrot Salt 3 tomatoes Cut vegetables into small pieces, add beans and one and one- half quarts water. Boil and rub through strainer. Add about one quart water in which dinner vegetables have been boiled. Put in other ingredients and serve. LIMA BEAN SOUP 1 cup cold rice 1 quart or more milk 1 quart cold Lima beans 1 tablespoon butter Salt to taste Put beans and rice through colander and add butter, milk and seasoning. Let simmer fifteen or twenty minutes, bring to a boil and serve. BEAN SOUP 1 quart cold beans 1 quart milk 1 can tomato soup Butter, salt Put the beans through the colander and mix with the tomato soup. Bring to a boil and pour in the milk, let simmer a few minutes and serve. MODERN MEATLESS COOK BOOK CELERY SOUP \ l / 2 quarts celery water 1 cup cracker crumbs 5 potatoes 1 cup chopped celery 1 onion (cooked) 1 quart milk 3 tablespoons butter Salt and celery salt Cut into small pieces the stalks of two heads of celery and boil. Reserve enough of the celery to serve with cream gravy as a vegetable. Chop remainder of celery, put back into kettle, add potatoes, onions, cut into small pieces. Boil and rub through coarse strainer. Add other ingredients, season and serve. CREAM OF CELERY SOUP 3 cups celery 3 level tablespoons butter 2 cups boiling water 3 level tablespoons flour 3 cups milk Salt l /2 .onion Cut celery in one half inch pieces, cook in boiling water un- til soft, rub through strainer. Place milk in double boiler with onion and bring to boiling point. Melt butter, add flour and stir into this the hot milk after removing the onion, cook five min- utes, add celery water and salt. Serve with croutons. CREAM OF CORN SOUP NO. 1 1 can corn 3 level tablespoons butter 1 cup boiling water 3 level tablespoons flour 1 quart milk 1 teaspoon salt 1 slice onion Chop corn, add water, boil fifteen minutes, rub through colander. Bring milk and onion to boiling point in double boil- er. Melt butter, add flour and boiling milk from which onion has been removed, cook five minutes, add salt, combine with corn mixture and cook five minutes longer. CREAM OF CORN SOUP NO. 2 1 quart canned corn 2 tablespoons butter 4 cups milk 1 tablespoon flour 2 level tablespoons grated Salt cheese Pour milk over corn and bring to a boil. Remove from fire, strain, but do not mash through strainer. Blend butter and flour, stir into soup. Bring to boiling point, add cheese and salt. Corn should not be mashed and may be used for fritters. SOUPS 5 CREAM OF CORN SOUP NO. 3 1 can corn 3 tablespoons butter 1 quart milk 2 tablespoons flour 1 tablespoon chopped onion Yolks of 2 eggs Salt and pepper Put the corn in a kettle with the milk, place in cooker for two hours or more. Fry the chopped onion in butter, add the flour and stir till it is a smooth paste. Add this to the corn and milk and cook ten minutes, stirring constantly. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten. CREAM TOMATO SOUP 1 can tomatoes 2 tablespoons butter 1 onion 1 tablespoon flour 1 quart milk Salt, pinch of soda Stew the tomatoes and sliced onion together fifteen minutes and strain. Stir a tablespoon of flour into a little water and add to tomato and season with salt. H'ave the milk boiling, add a little soda to the tomatoes and then stir in the boiling milk and serve. Should not be allowed to boil after milk and tomatoes are put together. CROUTONS FOR SOUP Cut bread into inch cubes and toast in a moderate oven, or fry in oil or butter. DUMPLINGS FOR SOUP 3 tablespoons butter 5 soda crackers 3 eggs Cream butter and eggs, add cracker crumbs and mix well. Let stand one hour, drop into boiling water or soup. Cover closely and boil fifteen minutes. GREEN PEA SOUP 1 can green peas 1 slice onion (if desired) 2 cups water 2 tablespoons flour 2 cups milk 2 tablespoons butter 1 teaspoon salt Drain peas from liquor and cook in water fifteen minutes, rub through strainer. Bring milk and onion to boiling point. Melt butter, add flour and boiling milk from which onion has been removed, boil five minutes and add to pea mixture and season. 6 MODERN MEATLESS COOK BOOK LENTIL BROSIA MEAL SOUP NO. 1 2 large tomatoes 3 rounded tablespoons Lentil YZ onion Brosia Meal 2 tablespoons olive oil Y* cup cold water 2 quarts vegetable stock. 2 tablespoons butter Salt Fry tomatoes and onion in oil, add vegetable stock water saved from vegetables, mix Lentil Brosia with cold water, add and boil one half hour. Vegex may be added if desired. LENTIL BROSIA MEAL SOUP NO. 2 3 tomatoes 2 tablespoons olive oil 1 turnip 1 tablespoon butter 2 carrots 2 tablespoons Brosia Lentil 1 onion Meal 2 tablespoons rice Y* teaspoon Vegex 2 or 3 sprigs of parsley Salt and celery salt Cut vegetables into small pieces, add rice and boil in one and one-half quarts water. Strain and add one and one-half quarts water which has been drained from dinner vegetables, rice or macaroni. Put in other ingredients and boil one-half hour in order to thoroughly cook lentil meal. Wet lentil meal in cold water before putting into soup. MOCK TURTLE SOUP To a can of Campbell 's Mock Turtle Soup, add two cups of cream and one cup of milk. Season with salt and pepper. OATMEAL SOUP Y* CU P oatmeal 1 onion 1 head celery (outside 2 tablespoons oil stalks) Yz teaspoon Vegex Y-Z cup tomato pulp 2 tablespoons butter 1 carrot Salt 1 turnip Cut the vegetables into small pieces, add oatmeal and boil for two or three hours in about two quarts of water. Rub through coarse strainer, then through a finer one if desired. Add other ingredients, more water if needed, season and serve. SOUPS 7 CREAM POTATO SOUP 2 quarts of water 1 pint of sweet milk 5 medium-sized potatoes Yolks of 2 eggs 4 medium sized onions Butter the size of an egg 2 tablespoons flour Put the water into a kettle, pare wash and slice potatoes, chop onions ; put into the kettle of water and boil until tender ; then put through colander. Add more milk if needed ; beat the yolks light and add to the milk, with the flour previously rubbed to a smooth paste with a little cold milk. Stir this into boiling soup. Butter, pepper and salt to taste. POTATO SOUP 3 carrots Lump of butter 3 big onions Pepper 6 potatoes Salt 1 pint boiling milk Boil vegetables in three pints of water. When soft, mash through colander until you have enough to make as thick as cream, then add a good lump of butter, pepper and salt to taste ; add one pint of boiling milk or more and serve at once. A little cream adds much. PEA BROSIA MEAL SOUP 1 quart hot milk 1 quart water Y-2. onion l / 2 cup pease meal 2 tablespoons butter Salt Slice onion very thin and cook lightly in butter. Stir all the time and do not brown, when light yellow in color add water, salt and pease meal wet in cold water. Beat in and stir cooking twelve minutes. Add hot milk, let come to a boil and serve. PUREE OF LIMA BEANS Wash carefully 1 pound of lima beans, cover well with boil- ing water, keep kettle covered and cook for two hours, then slip the skins off the beans, return to fire and cook about twenty min- utes. Add to this smooth paste two cups of white sauce. Should the soup be too thick add milk or a little cream. Use White Sauce No. 2. g MODERN MEATLESS COOK BOOK PUREE OF SPLIT PEA SOUP Soak 1 cup of peas overnight. In the morning put on to boil, adding small onion cut fine. Let boil about two hours. Strain through potato ricer. Add one cup cream or rich milk, salt and pepper. Heat and serve. SOUBISE SOUP Combine white sauce, onion and macaroni, add one and out half cups water in which onions were boiled, and enough milk to make six cups. Heat in double-boiler and rub through a sieve. Season with salt and pepper and reheat. Garnish with thin rings of cooked macaroni. TOMATO CELERY SOUP NO. 1 1 head celery 2 quarts canned tomatoes 3 or 4 small onions Bay leaf, salt, pepper Cut stalks and leaves of celery fine, add onions cut into small pieces, cover with water and let come to a boil. Place in fireless cooker overnight. When ready to serve, strain the tomatoes into the soup, season with salt, pepper, bay-leaf and butter, bring to a boil and serve. TOMATO CELERY SOUP NO. 2 1 can tomatoes 1 slice onion 1 quart water 2 tablespoons rice 1 small head celery V 2 teaspoon salt 2 tablespoons butter Wash the celery and cut into inch pieces and cook until ten- der with the tomatoes, onion and water, then strain through a colander, return to the stove, add rice and cook slowly until rice is soft. Add butter. VEGETABLE SOUP Yz cup turnips 1 large tomato Yz cup carrots 2 tablespoons butter YZ onion 1 tablespoon olive oil 1 cup celery 1 teaspoon chopped parsley 1 cup potatoes 1 quart water 1 cup bean stock- Put the vegetables through a meat grinder, using the coarse knife. Add the water, salt and olive oil and boil fifteen minutes on top of the stove, then place in the fireless cooker for an hour. Fifteen minutes before serving remove from cooker, add bean stock, butter and parsley. CHAPTER II. FISH BAKED SALMON 2 pounds fish 2 tablespoons butter 1 cup tomato catsup 1 teaspoon Worcestershire 1 small carrot Sauce Wash fish, salt and flour well, put into deep baking dish, place butter on top, add carrots chopped fine, over this pour cat- sup and Worcestershire Sauce. Bake one hour, baste often. Serve in same dish in which it is baked. CLAM CHOWDER 3 medium-sized potatoes 3 small cans clams 1 small onion 1 quart milk 1 pint water 2 tablespoons butter 4 soda crackers Salt Boil potatoes cut into cubes, and onion sliced fine, in one pint of water. Add liquor from clams, also milk and butter. Five minutes before serving add clams and season to taste. Add crackers crushed fine. For variety, this chowder can be made without milk by adding a little celery and carrot chopped fine. CODFISH BALLS 2 cups potatoes 1 egg 1 cup salted codfish Cut potatoes into small pieces. Shred codfish. Boil togeth- er until potatoes are soft. Drain and mash. Add egg and drop from spoon into hot crisco. Turn carefully with a fork. Do not flatten balls. Fish should not be freshened. If mixture is too soft add a spoonful of flour. CREAMED CRAB \y 2 pints milk 1 can crab meat or fresh 2 heaping tablespoons flour crab Heat milk in double boiler, add butter, salt and thicken with 10 MODERN MEATLESS COOK BOOK flour. When thickened, add crab minced and cook a few min- utes. Serve on crackers, which have been heated in oven, rich biscuit in halves, or in pastry shells. CREAMED FISH 1 pint cold fish, minced 2 eggs 1 pint milk 1 tablespoon butter 3 tablespoons flour Salt, pepper Place minced cold fish in baking-dish and pour cream over it and bake fifteen minutes. Make cream as follows: Thicken milk with flour previously mixed with cold water, add pepper. salt and butter. Heat and pour over minced cold fish. Garnish with hard-boiled eggs sliced. FRIED SOLE Wash thoroughly and dry with a cloth. Flour well and dip in egg slightly beaten. Fry in plenty of crisco. Place on platter garnished with parsley. Serve with Tartar Sauce. FINNAN HADDIE Wash well, put flesh side down in baking pan, cover with cold water and bring to a simmer. Drain, rinse with cold milk and bake half hour. Five minutes before taking up, dot with butter and sprinkle with pepper and leave in oven until butter melts. HOMINY AND FISH Layer of cooked hominy, layer of cooked fish until baking dish of desired size is full. Cover with White Sauce No. 1, sprinkle with bread crumbs which have been fried in butter, and bake one-half hour in moderate oven. Ground peanuts are a nice addition to this dish. KEDGEREE 2 cups cooked fish, and kind 4 tablespoons butter 1 cup cooked rice 54 teaspoon pepper 1 teaspoon salt 2 hard boiled eggs Melt butter, add the flaked fish, then the other ingredients and stir over stove until hot. If too dry add a little milk. FISH 11 OLIVETTES 1 pint ripe olives 1 heaping teaspoon flour 1 small can oysters Butter 1 cup milk Salt, pepper Put butter into sauce-pan, when melted, mix in flour, add milk, olives and liquor from oysters ; boil a few minutes ; add salt, pepper and oysters. Serve on toast. OYSTERS AND MACARONI 1 pint oysters ]/ 4 cup butter 24 cup macaroni broken l / 2 cup dried bread crumbs into inch pieces l / 2 teaspoon salt % cup grated American y 3 teaspoon paprika cheese Cook macaroni until tender. Scald the oysters. Put layer about of oysters, macaroni, cheese and bread crumbs into but- tered baking pan. Season each layer. Pour over all oyster liquor. Bake thirty minutes in moderate oven. SALMON CUTLETS 2 tablespoons butter, level 1 teaspoon lemon juice YZ cup flour \y&, cups cooked salmon 1 cup cold water salted Cracker crumbs Melt butter in saucepan, add flour, rub smooth with spoon, add cold water, stir constantly to prevent lumping. Remove from fire, add lemon juice and salmon. Have ready a platter of rolled cracker crumbs ; drop spoonfuls of mixture on these, shap- ing with the spoon into cutlets. Sprinkle with crumbs and with pancake turner, put in buttered skillet and fry brown. SALMON LOAF 2 pound cans salmon Y* teaspoon salt, level 2 cups bread crumbs Juice of ^ lemon 2 teaspoons baking powder, Parsley level Pepper 3 eggs Flake salmon, add dry ingredients previously mixed, then slightly beaten egs and lemon juice. Wrap in a greased cheese- cloth and steam forty-five minutes. 12 MODERN MEATLESS COOK BOOK SALMON TOMATO ASPIC 2 pounds salmon Mayonnaise dressing 1 can tomatoes Lettuce 1 package Knox gelatine Little parsley, onion, bay 1 cucumber leaf, whole cloves, lemon Boil salmon twenty minutes in enough water to cover, first seasoning water with salt, onion, one bay leaf, few cloves, pep- per, slice of lemon, parsley and little sugar. Let get cold in this water. To a can of tomatoes add onion, bay leaf, cloves, pep- per, salt and little sugar. Boil twenty minutes. Soak gelatine in cup cold water for twenty minutes. Strain tomatoes, add gelatine and pour into mold to jelly. Place salmon and jelly on same platter. Garnish with let- tuce, sliced cucumber and sprigs of curly parsley. Serve with Mayonnaise dressing. SCALLOPED SALMON AND SPAGHETTI Y Z cup spaghetti 1 tablespoon lemon juice 1 can salmon Salt, pepper 1 cup thin white sauce Break spaghetti into short pieces, cover with boiling salted water and boil until tender. Free salmon from bones and skin. Place in buttered baking dish, layer about. Pour over all a cup of thin Cream Sauce, No. 1, to which add a little lemon juice. Cover with buttered bread crumbs and bake twenty minutes in moderate oven. SCALLOPED OYSTERS 1 quart fresh oysters 2 eggs 1 quart milk Salt, pepper 1 pound coarse cracker Butter crumbs Place in buttered baking dish layer about with cracker crumbs and oysters, seasoning each layer with salt, pepper and butter. Finish with fine cracker crumbs, pour over rich milk until it can be seen in dish. Bake in moderate oven. FISH 13 SCALLOPED CORN AND OYSTERS 2 cans corn 6 soda crackers 1 can oysters Butter, salt, pepper 1 pint milk Put in a baking dish layer about of corn, oysters and crack- ers. Season each layer with salt, butter and pepper. Moisten each layer with milk and oyster liquor. Bake in moderate oven for one-half hour. TUNA FISH CUTLETS Make like Salmon Cutlets using one small can of tuna in- stead of salmon. TUNA FISH CAKES 1 small can tuna fish 1 tablespoon melted butter 2 cups hot mashed potatoes >4 teaspoon salt 1 egg Season the potatoes with the butter and salt, add the minced fish and egg unbeaten. Mix well and form into round cakes and fry. Codfish or salmon may be used in place of the tuna. TUNA LOAF 1 can tuna 1 cup milk 2 cups cracker crumbs Juice 1 lemon 2 eggs Butter Beat eggs, add milk, tuna, crumbs, seasoning and lemon last. Bake twenty minutes. Serve with Egg Sauce No. 1. CHAPTER HI. MEAT SUBSTITUTES and ENTREES BAKED BEANS (VEGETABIAN STYLE) 2 cups small white beans y 2 teaspoon ground mustard 1 teaspoon soda y 2 teaspoon white pepper 1 level tablespoon salt 3 tablespoons olive oil 1 scant tablespoon molasses 3 level tablespoons butter 1 teaspoon sugar Water Pick over beans, cover with cold water and soak over-night. In morning drain, cover with fresh water, heat slowly and sim- mer about an hour or until skins will burst when exposed to cool air. Add soda, let foam for five minutes, drain off the water. Mix dry ingredients, add to this two cups of hot water, the mo- lasses, oil and butter. Place beans in bean pot or pan for bak- ing, add mixture and enough more boiling water to cover well. Bake in moderate oven from three to six hours. Remove cover the last hour so they may brown. Add water occasionally if needed. BEAN PATTIES 2 cups cooked beans 2 teaspoons lemon juice V/2 cups cooked rice V 2 cup tomato \ l / 2 cups dry bread crumbs Onion salt, or scraped onion. 1 tablespoon oil salt, etc. Mix, form into patties or croquettes, fry in skillet in deep fat. Serve with or without Tomato Sauce. (Makes about 12 patties.) MEAT SUBSTITUTES AND ENTREES 15 BEAN ROAST 2 tablespoons butter 1 cup cooked white beans Yz onion 1 cup chopped walnuts 2^2 cups broken bread Water 1 teaspoon sweet marjoram Salt, pepper 1 teaspoon parsley, chopped Mince onion, fry in butter, mix with bread previously mois- tened with water or the bean gravy, add other ingredients. This should be the consistency of poultry dressing. Shape as for veal loaf, bake thirty minutes. Serve with brown gravy or tomato sauce. KIDNEY BEANS WITH APPLE FRITTERS 3 cup beana 1 small carrot, sliced 1 pint tomatoes 4 tablespoons oil 1 small onion Salt, other seasoning to taste Wash beans thoroughly, soak for two hours and pour off water, add other ingredients, cover with water and let simmer all day, or cook in fireless cooker all night. Serve on platter, garnish with Apple Fritters, recipe on page 22. LIMA BEAN ROAST 1/^2 cups lima bean pulp 1 tablespoon olive oil \ l /2 cups bread crumbs 1 tablespoon butter 1 cup chopped walnuts Salt, pepper, onion salt, sage (or part peanuts) Milk to moisten 2 eggs Mix and bake in oblong tin one hour. Turn out on plat- ter, pour over it Tomato Sauce or gravy. MEXICAN BAKED BEANS 1 pint red kidney beans 1 level teaspoon paprika 2 large tomatoes 2 tablespoons molasses 1 large onion Butter or olive oil 1 large green pepper Salt Soak beans all night, add fresh water, parboil. Mince to- matoes, onion, pepper, add these with other ingredients, cover and bake for several hours. 16 MODERN MEATLESS COOK BOOK QUICKLY COOKED LIMA BEANS ly* cups water per 1 cup 1 onion of beans 2 tablespoons butter 1 carrot Salt and pepper Lima beans are cooked as follows in forty-five minutes: Cook the beans in boiling water for ten minutes, drain and rub off skins, add carrot, onion and water in proportion to two and a half cups water to one cup beans. Season generously with butter, salt and pepper. Keep closely covered. Cook over mild fire> for after removing skins beans will go to pieces easily. BROSIA PEASE MEAL PATTIES y 2 cup pease meal }/} teaspoon paprika Y-Z cup flour y 2 teaspoon poultry seasoning 1 cup milk l /4 teaspoon onion salt 1 cup( water l / 2 cup chopped walnuts 2 tablespoons butter 1 cup cornmeal bread crumbs 1 teaspoon salt 1 egg 1 teaspoon Vegex Melt butter in double boiler, add flour, stir smooth, add hot liquid and seasonings, then gradually the pease meal, stirring lo prevent lumping. Cook fifteen minutes. Remove from fire, add crumbs, nuts and egg, form into patties, cover with cracker crumbs and fry in a few spoonfuls of crisco until brown. Garnish platter with Tomato Sauce and parsley. CHEESE SOUFFLE 4 level tablespoons flour y 2 Ib. eastern cheese y 2 cup cold milk 2 eggs Y-Z cup hot milk y 2 teaspoon salt 4 tablespoons soft bread Pepper crumbs Mix flour and cold milk, add hot milk and cheese cut in small pieces and cook, stirring constantly. When thick and smooth, add yolks of eggs, crumbs and seasoning. Fold in well beaten whites. Bake in buttered dish one-half hour and serve at once. MEAT SUBSTITUTES AND ENTREES 17 CHEESE TOAST 1 cup eastern cheese Salt 3 tablespoons butter Eggs 2 tablespoons flour Melt butter in saucepan, stir in flour, chopped cheese, add enough milk to make the consistency of thick cream. Salt to taste. Serve on buttered toast with half of a hard-boiled egg in center of each slice. CHEESE CUPS Use recipe for Cheese Toast, add chopped olives if desired, and serve in Pastry Cases with half a hard-boiled egg in center. Cases may also be made from mashed potatoes rolled in shape of a ball, hollowed to form a cup, browned lightly in the oven. CHEESE PUFF 3 level tablespoons flour 4 eggs 2 level tablespoons butter Dash of cayenne YZ pint milk Salt YZ pound grated cheese Rub butter and flour together in saucepan, add milk and stir over fire until smooth, add quickly the grated cheese. Take from the fire, drop in yolks of eggs, salt and cayenne, mix thor- oughly, fold in the well beaten whites, turn into a casserole or baking dish, and bake in quick oven twenty minutes or until done. Serve at once. SCALLOPED CHEESE NO. 1 6 or 8 slices buttered bread 4 eggs 1^2 cups grated cheese 2 or 3 cups milk (Vary according to Pepper, salt, paprika strength of cheese) Alternate layers of bread and cheese until dish is filled, sea- soning each layer. Then beat eggs add milk and pour over top of dish. Bake in medium oven half an hour. Serves nine. SCALLOPED CHEESE NO. 2 ]/2 loaf stale white bread 1 pint milk 1 cup cheese y^ teaspoon salt 2 eggs Butter, paprika Place in a buttered baking dish, layer about, buttered bread 18 MODERN MEATLESS COOK BOOK cut in squares, and cheese cut in thin slices. Season each layer. Pour over all milk mixed with beaten eggs. Bake in moderate oven half an hour. One pound of cheese is equal to two pounds of meat. CHEESE AND BICE. 2 heaping tablespoons but- \ l / 2 cups milk ter and crisco 1 cup grated cheese 1 heaping tablespoon corn- 3 cups cooked rice starch Salt Blend over fire butter and crisco with cornstarch. When hot, but not brown, add milk, cheese, salt and pour over hot rice. Bake in moderate oven twenty minutes. CHEESE ROLLS Cream a small amount of butter and eastern cheese more cheese than butter, say a good tablespoon, season with paprika and a few drops of Worchester Sauce. Spread on thin slices of Pullman bread. Remove crusts and roll. Bake a rich brokn. This makes a good supper dish. CHILI LA REINAS (Queen of the Chilis) 6 long Chili peppers 2 eggs l / 2 pound New York cream 4 medium-sized tomatoes cheese (a cheese that will 1 tablespoon Worcestershire melt) Sauce 2 small green onions 1 teaspoon lemon juice (Dry onion can be used) Salt, paprika, flour Y$ small garlic clove Test peppers before using to be sure they are mild. Scorch them black by laying directly in flame of the gas stove but do not burn the inside. Turn continually. Treat tomatoes the same but use more care to prevent burning. Throw both tomatoes and peppers into cold water until cool, and remove to drain board. Pare the scorched outside from peppers with a small sharp knife, and cut off stem and remove the seeds and wash the inside. Chop the cheese into coarse crumbs, and the onions and gar- lic extra fine. Mix cheese, garlic, onions, and pour Worcester- shire sauce, olive oil, lemon juice and paprika over mixture, stir MEAT SUBSTITUTES AND ENTREES 19 in thoroughly. Stuff the peppers with the above mixture. Close opening in peppers with two toot-picks at right angles. Make batter by beating the whites and yolks of eggs sep- arately, mixing them and beating in one tablesponful of flour to make batter, salt to taste. Roll the peppers in this batter and fry in a covered pan for about three minutes on each side. Tomato Sauce Rub off scorched outside of tomatoes, and stew in a fry- ing-pan with about one-fourth inch of water till thoroughly cooked down, then strain through a fine sieve. Mix the remain- ing batter with the tomato sauce and fry in same frying-pan in which tomatoes were fried, for about three minutes. Salt to taste. Place peppers on a dish, pour sauce over them and serve. CANNED CORN CROQUETTES 1/^2 cups canned corn ^ small onion grated 1 egg, beaten 1% cups ground bread and % cup milk cracker crumbs 1 tablespoon butter, melted 1 teaspoon salt 1 piece celery, grated % teaspoon pepper Juice l /2 small lemon Mix ingredients in order given ; shape into cylinders or balls, roll in extra dry bread crumbs, then dip in egg slightly beaten and diluted with two tablespoons of water, then in crumbs again. Let stand for an hour and fry in deep fat hot enough to brown a bit of bread in forty seconds. CORN LOAF NO. 1 l / 2 dozen ears corn 1 tablespoon flour 3 eggs Salt 1 cup milk Scrape corn from cob, mix with flour, add beaten yolks mixed with milk, and lastly well beaten whites. Bake in mod- erate oven. CORN LOAF NO. 2 5 ears corn 1 teaspoon salt 1 egg 34 cup chopped pimento 1 cup milk Paprika Cut corn from cob, add beaten egg, milk, salt, paprika and pimento. Mix thoroughly, put into buttered casserole. Bake in a moderate oven about thirty minutes. 2n MODERN MEATLESS COOK BOOK LEFT-OVER CORN LOAF \}/2 cups left-over corn loaf 2 eggs 1 cup salad macaroni 3 tablespoons grated cheese ?4 cup tomato sauce Bread crumbs Cook macaroni, add salt tomato sauce and cheese. When cool, mix with corn loaf, add one well beaten egg, paprika. Shape into balls. Dip balls into bread crumbs, then egg (one egg beat- en with two tablespoons milk) and bread crumbs again. This forms crust so that balls will not soak fat. Fry in deep fat, very hot. Serve with or without sauce. CORN TAMAT.F. 1 quart corn y 2 cup cornmeal y 2 quart tomatoes 2 tablespoons butter 2 egg 1 cup stuffed olives l /2 cup milk 1 teaspoon salt Mix and bake one hour. Can be baked in ramekin dishes. DRIED BLACK-EYED PEAS Wash two cupfuls of peas, put into sauce-pan, cover with cold water. Cook for thirty minutes, add salt, two tablespoons crisco, two of olive oil, then cook for an hour and half. These peas resemble pink shell beans, and are more nutritious than common peas. CREAMED POACHED EGGS Place eggs in pan, and pour enough boiling water over them so eggs will be about two inches under water. Remove from fire, let stand from seven to ten minutes. 4 eggs 2 cups cooked peas 2 tablespoons milk Salt 2 tablespoons butter Beat the yolks and whites separately. Add milk to yolks, season, fold in the stiffly beaten whites. Fry slowly in butter. When brown turn one half over the other. Serve on platter sur- rounded with peas, which have been seasoned and slightly thick- ened. Serves five. MEAT SUBSTITUTES AND ENTREES 21 BAKED OMELET 4 eggs Butter 1 cup milk Salt 2 heaping tablespoons flour Heat milk, stir in flour smoothed in a little cold milk, cook a. few minutes. Mix in beaten yolks of eggs, remove from fire, then fold in well beaten whites and pour into buttered baking dish. Bake about twenty minutes. TOMATO OMELET 5 tomatoes 1 tablespoon butter or olive 2 onions oil 1 clove garlic (if desired) Salt, pepper 4 or 5 eggs Peel tomatoes, cut fine, add onions minced, garlic, butter or olive oil, salt and pepper. Cover tight, let simmer until tender. Drain off most of water. Beat eggs, stir into tomatoes until done. Serve hot. EGG CUTLETS 3 tablespoons butter, level J4 tablespoon salt l /3 cup flour 6 hard-boiled eggs 1 cup milk Cracker crumbs Melt butter in saucepan, add flour, milk and salt. Cook thoroughly about ten minutes. Remove from fire, add the hard- boiled eggs, cut rather coarse. Form into cutlets, cover with cracker crumbs and fry brown. Will serve six. EGG PUFFS Separate yolks and whites of eggs, keeping yolks whole. Sprinkle salt and pepper over yolks. Add pinch of salt to whites, beat until stiff. Drop whites from teaspoon on hot buttered griddle ; lay a yolk on each spoonful of white and cover each with another spoonful of white. Turn quickly to brown on oth- er side. Serve immediately. EGG PATTIES 4 eggs hard boiled 1J/2 tablespoons flour 2 tablespoons butter l / 2 cup milk Make sauce by stirring into hot milk, butter and flour creamed. Season. Cook thoroughly. While still hot put in chopped whites of eggs. "While hot lay on a platter in little pat- 22 MODERN MEATLESS COOK BOOK ties. Place half yolk of egg on each pattie. When cold and about to fry dip in egg batter, then in bread or cracker crumbs. ENGLISH SCRAPPLE 1 quart broken dry bread 1 teaspoon salt 1 quart cold water 5 eggs Break dry toast, French bread or slices of other bread into small pieces. Let stand in salted water over night. In the morn- ing squeeze the bread quite dry, mix with eggs slightly beaten, and fry in oil or butter. Serve on a platter garnished with pars- ley. ENCHILADAS (A Mexican Dish) 1 pound Chile peppers Olives 1 pound eastern cheese Thyme Y* clove garlic Salt Enchilada Sauce Remove seeds from peppers, boil until tender, put through colander. Add garlic previously roasted, season to taste with thyme and salt. Heat fat very hot and fry sauce about five minutes. Tortillas for same 3 cups flour Milk 1 tablespoon crisco Salt Blend flour and crisco, add enough milk to make batter and fry same as pancakes. Grate cheese, mince olives. Spread tor- tillas out flat, pour three tablespoons Enchilada Sauce over each one, sprinkle with cheese and olives, roll up, place in flat pan, pour sauce and cheese over them and put in oven until hot. APPLE FRITTERS 2 cups flour 1 egg 2 teaspoons baking powder Butter size of egg 34 teaspon salt Milk to make soft dough 2 cups apple sauce Sift dry ingredients together, rub in butter, add egg mixed with milk enough to make soft dough for rolling. Roll thin, cut with large biscuit cutter, moisten with milk the edges of half the number cut, and place in the center a spoonful of apple sauce. Cover with the remaining dough biscuits and press edges to- gether with a fork. Fry in deep fat. These may be served with first course or as a dessert with pudding sauce. MEAT SUBSTITUTES AND ENTREES 23 BANANA FRITTERS NO. 1 3 bananas 1 egg 1 teaspoon baking powder Salt 3 tablespoons flour Milk Cut bananas in halves lengthwise, divide these slices in mid- dle lay on plate, sprinkle with sugar and leave five minutes. Dip in batter, fry in deep fat. Place on platter and pour over them the following sauce: Sauce 1 cup sugar y 2 cup water 1 tablespoon butter Juice of 1 lemon Boil all together for ten or fifteen minutes. BANANA FRITTERS NO. 2 1 cup flour ]/ 2 cup or more of milk Yt teaspoon salt 2 eggs 1 rounded teaspoon baking 3 bananas powder Crisco \Yz tablespoons sugar Mix flour, salt, sugar, milk, add eggs well beaten, then sliced bananas. Drop a tablespoonful at a time in deep hot crisco. RICE FRITTERS 1 cup boiled rice 1 teaspoon baking powder YZ pint milk Flour to make stiff batter 2 or 3 eggs Mix ingredients together and fry in small cakes. Hominy may be prepared same way. STRAWBERRY FRITTERS 2 eggs Yz cup cold water 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon sugar 1 cup flour 2 teaspoons oil 1 cup strawberries Cut strawberries into quarters and let drain ten minutes. Beat yolks and whites of eggs separately. Add salt, sugar, oil, and water to yolks. Sift baking powder and flour, then add giadually to mixture. Add strawberries and fold in the whipped egg whites just before cooking. Fry by spoonfuls in deep crisco. Sufficient for twenty-six fritters. 24 MODERN MEATLESS COOK BOOK FRIED ARTICHOKES 1^2 dozen artichokes Butter Flour Boil the artichokes and cool. Take out hearts, scrape off the soft part of leaves, dredge with flour, fry in butter or crisco. Make patties and fry. Artichokes may be served with fried pro- tose, or with a gravy. GREEN PEA TIMBALES 1 pint pea pulp Salt 4 eggs Pepper 2 tablespoons butter Few drops onion juice Y cup cream (if desired) Mix pea-pulp with seasonings, cream, yolks, butter and last the well beaten whites of eggs. Pour into buttered cups, place in pan of hot water and bake twenty minutes, or until firm. Turn out on hot dish and serve with white sauce. GREEN SUMMER SQUASH WITH EGGS 6 squash 1 clove garlic 4 eggs 1 spoonful grated cheese 1 medium-sized onion 2 tablespoons oil or butter 1 cup milk Fry onion and garlic in oil until almost brown, add squash. cut in square slices. Stir constantly to prevent sticking. Add milk, salt and pepper. Beat eggs to which add cheese, salt, pep- per, and a little butter, beating constantly. When squash is cooked, add this mixture and cook until egg is done. HOMINY BAKED 2 cups cold cooked hominy 1 teaspoon sugar 1 tablespoon melted butter 1 teaspoon salt 1 cup milk 1 egg, beaten Mix, and pour into well buttered pan and bake for thirty minutes. HOMINY LOAF NO. 1 1 can hominy, chopped 2 tablespoons oil 1 egg 1 teaspoon onion salt Y* cup bread crumbs A few seedless raisins 3 large tomatoes A few whole olives Slice and fry tomatoes in the oil, add other ingredients, then salt, stirring egg in last. Put into baking dish, sprinkle with MEAT SUBSTITUTES AND ENTREES 25 bread crumbs and bits of butter, bake half an hour. Turn out on platter, serve. HOMINY LOAF NO. 2 1 can hominy, chopped 1 pint tomatoes 1 cup white cornmeal A few olives and raisins 2 tablespoons oil Salt Put oil in sauce-pan, add tomatoes; when hot add cornmeal and cook for five minutes, then add other ingredients. Put into oiled baking pan and bake one hour in moderate oven. Turn out on platter, garnish with parsley and serve with gravy or to- mato sauce. ( HOMINY SOUFFLE 1 can or iy 2 cups cooked 1 cup milk hominy 1 tablespoon butter 2 eggs 1 teaspoon salt Mix hominy with yolks of eggs, milk, salt, and melted but- ter. Fold in the whites of eggs beaten stiff. Pour into buttered baking-dish, set in a pan of hot water and bake until firm, about thirty minutes. HUGOLINI l / 2 package noodles Vegex 1 quart strained tomato Salt, pepper 1 large onion Bay Leaf YZ cup dry mushrooms Kitchen Bouquet or other (soaked in warm water) Savories Fry onion in oil, add tomato, and seasoning. Simmer mush- rooms until tender, chop, add last to mixture using liquor also. Pour this over noodles, that have boiled hard in salted water for fifteen minutes. Simmer together one hour, stirring occasional- ly. If too dry add tomato or water. Bake in buttered baking dish forty minutes. Sprinkle bread crumbs on top. LENTIL CURHY 1 cup lentils 1 teaspoon curry powder 2 tablepoons melted butter ^ pint lentil water 2 onions chopped fine Soak the lentils over night in cold water, wash and cover with fresh water and cook slowly two hours, or in fireless cook- er over night, drain. Put the melted butter in saucepan, add onions, cook slowly until a golden brown, add curry powder, a dash of cayenne pepper, half pint of water in which lentils were cooked. Add lentils, salt, and cook twenty minutes. Use to- mato juice instead of water if desired. 26 MODERN MEATLESS COOK BOOK LENTILS WITH NOODLES 1 pint lentils 3 tablespoon olive oil 1 pint tomatoes 1 package noodles 1 onion 1 teaspoon Kitchen Bouquet Wash lentils thoroughly and soak overnight, drain and cov- er with fresh water, boil two hours and pour off most of water. Fry onion in oil, add tomatoes, "Kitchen Bouquet," salt, lentils, and cook together. Boil noodles in salted water fifteen minutes. Place noodles on platter and pour lentils over them. MACARONI CROQUETTES J4 package macaroni 1 tablespoon flour 1 cup milk V 2 teaspoon salt, pepper 1 tablespoon butter 1 egg Cook macaroni in salted water until tender. Drain and chop fine. Heat the milk and stir into it the paste made from the butter and flour, add salt and a dash of pepper. Cook until thickened. Pour this over the beaten yolk of egg. Put in dou- ble boiler and cook for a few minutes, add macaroni, remove from fire and when cool, shape. Beat white of egg slightly. Dip croquettes first in crumbs, then in egg, then in crumbs. Fry in deep fat to golden brown. Serve with cheese sauce, or other sauce. VARIATIONS IN MACARONI Scalloped Onions with Macaroni Cooked onions Cooked macaroni Mix recipe ingredients and add one-half cup milk and one- half cup grated mild cheese. Put in a buttered baking-dish, sprinkle with three-fourths cup buttered cracker crumbs, and bake until crumbs are brown. Macaroni Croquettes Combine white sauce and onions and nib through sieve. Add macaroni cut in very small pieces, and spread on a plate to cool. Shape in form of croquettes, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Onion Souffle Combine white sauce, onions and macaroni, and rub through a sieve. Add the yolks of three eggs beaten until thick and lem- on color. Fold in the whites of three eggs beaten until stiff and dry. Turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm. MEAT SUBSTITUTES AND ENTREES 27 MACARONI SAUCE SOUBISE 1 pint onions Y* cup white sauce l /2 cup macaroni Y* teaspon salt YZ cup milk Y* teaspoon paprika Peel onions and cook in a small quantity of boiling water until tender; then drain. Break macaroni into inch pieces, cook- twenty minutes in two quarts of salted water. Drain in strainer, rinse to prevent pieces from adhering. For the white sauce melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring con- stantly, half cup milk ; bring to the boiling point and season. Combine onions and white sauce, add half cup milk. Rub through sieve. Bring to boiling point. Pour over macaroni. Sprinkle with chopped parsley. MACARONI WITH MUSHROOM SAUCE 1 cup macaroni 1 tablespoon chopped 1 cup cracker crumbs pimentos YZ cup milk 1 teaspoon minced onion 1 tablespoon melted butter 1 cup grated cheese 1 can mushrooms Parsley (minced) 1 tablespoon flour Salt, pepper, garlic Break macaroni into inch pieces and cook in boiling salted water twenty-five minutes. Drain in colander, pour cold water over it. Put butter, onion, garlic, one tablespoon of water in saucepan and simmer until onion is tender. Mix all ingredients together, put into flat pan lined well with greased paper. Bake forty minutes in moderate oven. Cut into squares and serve with mushroom sauce. MACARONI MOLD 4 ounces macaroni 3/2 teaspoon herbs 1 cup bread crumbs 1 onion, chopped 1 cup hot milk 2 tablespoons butter 4 tablespoons chopped nuts 2 eggs 1 tablespoon chopped pars- Salt and pepper to taste ley Break the macaroni in small pieces and boil until tender. Soak bread crumbs in milk five minutes ; add the rest of the in- gredients and steam for one hour. 28 MODERN MEATLESS COOK BOOK MACARONI SQUARES 3 heaping cups cooked I level teaspoon salt .macaroni 2 tablespoons butter 2 cups milk 1 tablespoon minced pimento 3 eggs Grated cheese Beat eggs, add milk, mix in the macaroni, salt and pimento. Spread butter on an oblong shallow pan and pour in mixture. Bake in moderate oven thirty minutes. Five minutes before serving sprinkle grated cheese over top. Return to oven and brown. Cut in squares and serve on platter with tomato or mushroom sauce. MONKEY 1 cup bread crumbs ^ teaspoon salt 1 cup milk y$ teaspoon red pepper 1 cup cheese (fresh, cut 1 egg in small pieces) Put ingredients into saucepan (do not beat egg separately) and stir over fire until creamy. Place on crackers and serve im- mediately. A good supper dish. NOODLES HOME-MADE 2 eggs 1 level teaspoon salt 1 tablespoon water Flour to make stiff dough Beat eggs until light. Add water and salt. Add flour gradually until dough is stiff. Roll dough into very thin sheets and lay separately on table to dry. When almost dry, place in piles of three or four and fold into small rolls. Cut with a sharp knife into ribbons one-quarter inch wide. Spread and dry thor- oughly. These noodles can be used as a substitute for macaroni. NOODLES, FRIED Drop noodles into boiling water, salted, and allow to cook ten minutes. Add one cup of cold water, drain in colander. Fry in butter, place in dish and sprinkle top with bread crumbs fried brown in butter. MEAT SUBSTITUTES AND ENTREES 29 NUT AND PKOTOSE SAUSAGES 1 cup boiled rice 1 teaspoon grated onion 1 cup chopped peanuts l / teaspoon poultry seasoning \ l /2 cups left-over mush or ^ teaspoon salt Walnut Roast 2 eggs (unbeaten) l /2 can Protose Mix in order given, roll into sausages, dip in beaten egg and flour, fry in deep crisco. NUT CUTLETS 1 cup walnuts, chopped 1 tablespoon oil 1 cup boiled rice Salt, pepper, sage 1 cup bread crumbs Milk l.egg Mix dry ingredients, add milk to make quite moist. Season with salt, pepper and sage. Make into small patties, roll in crack- er crumbs, fry in small quantity of oil, butter or crisco. NUT LOAF NO. 1 1 cup boiled rice 2 beaten eggs 1 cup soft bread crumbs 2 small onions, chopped fine 2 cups chopped walnuts and browned in butter or peanuts Salt, pepper, chopped parsley 2 cups solid canned toma- Mashed potatoes toes Mold into a roll. Spread with a covering of mashed po- tatoes and bake in slow oven until well browned. Serve with mushroom, tomato or brown gravy. NUT LOAF NO. 2 y 2 cup uncooked rice ^ cup chopped walnuts Y-2. cup dry bread crumbs 1 teaspoon salt 2 eggs y% teaspoon pepper 2 tablespoons chopped pars- Dash of cayenne ley 3 tablespoons butter Cook rice one hour in double boiler. Remove from fire, add salt, pepper, parsley, bread crumbs, and beat well. Add eggs well beaten, then nuts. Put into buttered tin for five minutes to mold. Drop into baking pan in which butter has been melted. Bake in moderate oven three quarters of an hour, basting fre- quently with melted butter. Make drawn butter sauce with re- 30 MODERN MEATLESS COOK BOOK maining butter, by adding two tablespoons flour and boiling water. PEANUT TOAST WITH BROWN GRAVY 1 pint milk 1 heaping tablespoon butter 1 cup roasted peanuts, Salt chopped Toast 1 tablespoon flour Brown flour in skillet, put in butter, let it melt and stir through the flour, add milk, a little at a time, stir, season. Dip toast in boiling water to soften. Place on platter, pour gravy over toast, sprinkle ground peanuts on top and serve. PEANUT LOAF 1 cup roasted peanuts 2 eggs 2 cups bread crumbs Salt and onion juice 2 cups water Sage Grind the peanuts, mix with the bread crumbs, put in sage, salt and onion juice, add water and let soak two hours. If too dry add more water, drop in eggs unbeaten and stir. The ad- dition of a little olive oil gives a nice flavor. Bake three-quarters of an hour in a moderate oven. Serve with or without tomatc sauce. PEAS WITH EGG DUMPLING (Italian) 1 quart of shelled peas 3 tablespoons ground bread 3 tablespoons oil, butter or 1 tablespoon grated cheese crisco Parsley 1 medium-sized onion Salt, pepper 1 small clove garlic Kitchen Bouquet 2 eggs Fry onions until light brown, add finely chopped garlic, one cup water, and peas. Stir for ten minutes, then cover with wa- ter, add pepper, salt and a scant half teaspoon of "Kitchen Bou- quet." Let cook slowly, keeping peas covered with water. Dumplings Beat eggs and add bread crumbs, cheese, parsley, salt, pep- per and a little butter. When peas are cooked, add the mixture by spoonfuls, and let cook about ten minutes. Serve on platter, garnish with the dumplings. MEAT SUBSTITUTES AND ENTREES 31 POTATO PANCAKES 6 potatoes 1 cup flour 1 onion (small) 1 teaspoon salt 3 eggs Grate potatoes and onion, add eggs well beaten, salt and flour. Have skillet very hot and fry in crisco in little cakes. Serve with apple sauce. POTATO AND NUT LOAF 1 cup hot mashed potatoes 2 eggs 1 cup chopped nuts Milk 1 cup bread crumbs Butter Mix nuts, potatoes, salt, pepper, eggs well beaten and bread crumbs together, add enough milk to make a stiff paste. Form into a neat loaf, lay on a buttered tin, place a few pieces of but- ter on top. Bake in a hot oven until brown. Garnish with pars- ley or serve with a sauce. PROTOSE Protose is a vegetarian product similar in composition to meat. It consists of nuts and grains, and is free from all ani- mal fats. It is manufactured by The Kellog Food Company, Battle Creek, Mich. It is put up in one pound cans. In the recipes given in this book, "The Original" Protose is used. PROTOSE ITALIAN STYLE 4 cups macaroni 1 pint can tomato sauce 1 can Savory Protose (Spanish style, Del Monte 6 tablespoons olive oil Brand) 1 onion 2 level teaspoons Vegex 1 tomato YL teaspoon Kitchen Bouquet YZ teaspoon poultry seasoning Salt Wash macaroni and boil fifteen minutes in salted water. Drain in colander. Dice protose, fry brown in oil, add one cup water, onion chopped or grated, tomato sauce, Vegex, Kitchen Bouquet, poultry seasoning. Add salt last, as Vegex contains salt. Place one half the macaroni in an earthen baking dish, add one half protose mixture. Repeat. Cover with slices of tomato. Bake in moderate oven one hour. 32 MODERN MEATLESS COOK BOOK PROTOSE HAMBURG STYLE 1 can Savory Protose 1 tablespoon grated onion 1 tablespoon olive oil 1 tablespoon lemon juice 24 cup dry bread crumbs >< teaspoon salt 1 egg l /4 teaspoon sage Mash protose with wooden spoon or potato masher, add other ingredients in order given. If the egg does not make the mixture soft enough to form into patties, add a little milk. Roll patties in cracker crumbs and fry as hamburg steak is fried. PROTOSE STEAK Remove protose whole from can, cut crosswise in quarter inch slices and fry. Serve with brown gravy or tomato sauce or tomato gravy. PROTOSE ROAST Turn out whole from can, cut in half, place in buttered or oiled pan, dot with pieces of butter, salt and pepper, baste with hot water occasionally. Roast three-quarters of an hour in mod- erate oven. Serve on platter, and pour over it a gravy or tomato sauce. Serves four. 1 quart potatoes 3 tablespoons flour 1 can protose 1 teaspoon Vegex 2 tablespoons crisco Salt 2 tablespoons butter Onion salt Cut protose into cubes and fry brown in crisco, remove pro- tose. Put butter into the hot skillet, stir in flour, add enough warm water to make medium thick gravy, cook for five minutes. Stir frequently, season with Vegex, salt, onion salt. Return protose to pan of gravy. Have potatoes partly cooked and cut into cubes. Pour protose and gravy over these and simmer for half hour. Serve on platter with border of Diamond Fritteers. Fritters \ l /2 cup flour l /4 teaspoon salt \ l /2 teaspoon baking pow- 1 egg der, heaping Milk- Mix ingredients, cut into diamond shape. Fry in deep crisco. MEAT SUBSTITUTES AND ENTREES 33 PROTOSE AND RICE 2 cups rice 2 tablespoons oil 1 can protose 1 onion or 1 teaspoon onion 3 large tomatoes salt Fry onion and tomatoes in oil and season with salt. Cut protose into small cubes and fry in butter until brown, remove the protose and make gravy by adding the tomatoes and onion, thicken with flour, then put back the protose and let simmer for fifteen minutes. . Boil the rice in plenty of salted water, when done drain and put around platter and place protose and gravy in center. Will serve six. PROTOSE AND MUSHROOMS 1 can protose (diced) 1 pint can of mushrooms YZ loaf bread (diced) FYy protose in butter until brown, remove protose, and fry bread until brown. Remove, and make gravy using the liquid from mushrooms and enough flour to thicken same. A little water may be used to increase the quantity. Season to taste. Put mushrooms in the gravy and let simmer for ten minutes. Place bread and protose on platter and cover with mushroom gravy. RICE POTATO LOAP 1 cup rice, boiled in plenty 1 egg of salted water until done Sage, salt, pepper and onion 6 medium-sized potatoes salt Mash potatoes, mix with rice, season with sage, salt, pepper and union salt, stir in egg. Bake in buttered dish until thor- oughly brown, turn out on platter. Garnish with parsley. Serves six. ITALIAN RICE YZ cup olive oil 1 cup rice 1 clove garlic Onion Put olive oil into a kettle and heat, slice in garlic, onion, add dry rice, stir until golden brown, then add one can tomatoes, cook slowly until done, stirring frequently. 34 MODERN MEATLESS COOK BOOK MEXICAN RICE 2 tablespoons crisco 1 clove igarlic 1 cup cooked rice 2 cups boiling water 1 cup tomatoes Salt, pepper 2 small onions (sliced) Heat crisco in skillet, add rice and fry until brown, then other ingredients, cover with boiling water and cook slowly half an hour. RICE PATTIES 2^ cups boiled rice I level tablespoon flour Yt cup chopped walnuts 1 teaspoon salt 1 egg Pepper Mix ingredients, form into patties, fry brown in crisco. RICE CROQUETTES 1 cup boiled rice Bread crumbs 1 white of egg Cornmeal Add stiffly beaten white of egg to rice, shape, and roll in powdered bread crumbs or cornmeal and flour. Fry brown in deep crisco or oil. RICE CAKES Prepare as for croquettes and fry as cakes in a tablespoon- ful of butter. Serve with maple syrup. A nice supper dish. RICE SAVORY 2 cups rice l /2 teaspoon dry mustard 2 cups grated cheese 3 eggs YZ teaspon salt 3 pints milk Boil rice in two quarts salted water for twenty minutes. Mix grateed cheese, salt, mustard, and add to cooked rice, then well beaten eggs and heated milk. Bake in buttered baking dish un- til custard is formed. SCALLOPED RICE WITH TOMATES Canned tomatoes Butter Rice Salt Pepper Bread crumbs Put canned tomatoes through coarse sieve to remove seeds. Season with salt, pepper and butter. Mix equal parts of boiled rice and tomatoes and place in buttered baking pan, layer about with dried bread crumbs. Sprinkle bread crumbs on top and bake half an hour. MEAT SUBSTITUTES AND ENTREES 35 SPAGHETTI WITH TOMATO 1 quart tomatoes ]/2 Ib. cheese ^2 Ib. spaghetti Butter, salt, pepper Drop spaghetti into boiling salted water and cook about fif- teen minutes. Drain, and rinse with cold water. Put into but- tered baking pan layer about of spaghetti and tomatoes. Season each layer. Bake in moderate oven a half hour. Cover with grated cheese and return to oven to melt. SPINACH WITH TOAST 2 tablespoons oil Cold, spinach 3 large tomatoes or 1 pint Toasted bread canned tomatoes Hard-boiled eggs 2 teaspoons flour Salt, onion salt Heat spinach in a little butter, and spread on hot buttered toast. Place in center of each slice half of a hard-boiled egg. Serve with tomato gravy. STUFFED PEPPERS (Hoover Style) Cut stem ends from green peppers, remove seeds, fill with anj of following mixtures and replace caps, bake. 1. Boiled rice, ground nuts, tomato juice, seasoning. 2. Grated corn (or canned corn chopped fine), chopped olives, minced onion and bread, toast or cracker crumbs. 3. All left-over vegetables, nut or cereal mixtures, cro- quettes, or souffles, mixed with crumbs and moistened with to- mato or very thick cream sauce, adding any desired seasoning. 4. Boiled noodles, nutose, tomato, and seasoning. 5. Boiled macaroni, chopped mushrooms., ground nuts or olives and crumbs. 6. Chopped hominy, any cooked cereal, raisins, olives, to- matoes, salt, pepper. STUFFED SUMMER SQUASH 1 long Italian squash Cheese 1 onion Butter 4 slices stale bread (or Salt, pepper bread crumbs) Parsley (minced) 2 eggs Fry onion in butter or olive oil. Cut squash lengthwise and scoop out the inside, add this to the fried onion, cover tight and 36 MODERN MEATLESS COOK BOOK let steam until squash is tender. Moisten bread or crumbs with a little water and add to squash, then eggs, and seasoning. Re- fill shells, cover with grated cheese and bits of butter. Bake in moderate oven. SWEET POTATO CROQUETTES 10 sweet potatoes 1 teaspoon butter 2 eggs Salt 1 cup boiling milk Mash sweet potatoes, add eggs, boiling milk, butter, and salt. Mould, dip in egg and cracked crumbs, and drop in deep fat. TAMALE LOAF 1 can corn 1 cup olives 1 cup tomato sauce 1 onion, chopped fine 1 cup cornmeal (uncooked) 2 cloves garlic, cut fine 2 eggs beaten 1 teaspoon pepper y$ cup milk 1 slice butter Mix ingredients together, season. Put into buttered bak- ing dish and bake in moderate oven half an hour. TOMATOES STUFFED WITH BEANS Remove pulp from tomatoes, fill cases with left-over baked beans mixed with a part of the pulp and seasoned with salt, pep- per, olive oil. Cover with buttered bread crumbs, bake three- quarters of an hour. TOMATOES STUFFED WITH MACAKONI 7 large tomatoes T /3 cup grated cheese 1^2 cups cut macaroni J4 small can pimento V/2 cups White Sauce Salt, onion salt Wash macaroni thoroughly, boil twenty minutes, drain and rinse. Make white sauce, adding pimento, cheese and season- ing, cook long enough to melt cheese, mix with macaroni, add egg. Fill tomatoes from which centers have been scooped. Bake three-quarters of an hour. MEAT SUBSTITUTES AND ENTREES 37 BAKED TOMATO AND EGG PLANT 1 cup cream Rice or spaghetti 8 large tomatoes Grated cheese Egg plant Salt, pepper Green pepper Pour cream in deep dish. Slice egg plant very thin, line bottom of dish, to this add layer of tomatoes sliced, a layer of rice or spaghettic, sprinkle with cheese, salt, pepper, a layer of tomatoes, sprinkle with chopped green pepper. Last a layer of egg plant. Bake. BAKED TOMATOES AND CORN 3 small cans tomatoes 1 cup stuffed ripe olives 1 can corn Cheese Mix tomatoes, corn, olives, and spread slices of cheese on top and bake. TOMATO NEWBERG Brown together a half tablespoonful of finely chopped on- ion and butter, size of walnut, add a pint of tomatoes and sea- son. When hot add three eggs. Beat the whites stiff and drop the unbroken yokes into whites, pour this into the tomato and mix a littlee. Serve on toast. TURKISH PILAF 2 cups rice 1 cup tomato juice 2 tablespoons butter Onion salt, and salt Wash and dry in cloth two cups of rice. Fry rice in two tablespoons of butter, add one cup of tomato juice, season, then boil in about four cups of water, either in double boiler or fire- less cooker. If any is left over can be made into croquettes by using protose, nuts, bread crumbs and egg. VARIATIONS IN SHREDDED WHEAT BISCUITS 1. Shredded Wheat Biscuit with Tomato. Stew tomatoes, season with butter, salt, sugar and pepper. Pour this over the toasted biscuits. 2. Shredded Wheat Biscuits with Cheese. Over Shred- ded Wheat Biscuits sprinkle grated cheese (a cheese that will melt), salt and paprika. Toast in oven until brown. 38 MODERN MEATLESS COOK BOOK 3. Shredded Wheat Biscuits halved, toasted and buttered, served (a) with white sauce No. 1 and sliced hard-boiled eggs. (b) with browned flour gravy. (c) with poached eggs. (d) with clams or oysters VEGETABLE STEW WITH DUMPLINGS 6 carrots 2 Ibs. peas 6 small turnips 1 onion 1 large head celery Butter and seasoning 3 tomatoes Cut vegetables in medium sized pieces, cover with water and cook until tender, add butter size of an egg and salt to taste ; thicken with a tablespoon of flour mixed with cold water. Peas should be cooked in separate kettle. Serve on large platter plac- ing dumplings on edge and vegetables in center and peas on top. Dumplings 2 cups flour 2 heaping teaspoons baking 1 egg powder Y-Z cup raisins Milk to make soft dough *4 teaspoon salt Mix ingredients, form into a long roll, cut into twelve pieces, and drop into boiling -stew, cook for half hour. VEGETABLE STEW WITH RICE 2 heads celery 1 teaspoon Vegex 3 turnips 2 tablespoons flour o tomatoes (medium-sized) Salt 6 potatoes Parsley 2 carrots Boiled rice 3 tablespoons olive oil Cut, celery, turnips, tomatoes, carrots, in medium sized pieces, season, add sufficient water to cover, and boil an hour and a half, then add potatoes. When potatoes are tender, add thickening. Serve on large platter with border of boiled rice. MEAT SUBSTITUTES AND ENTREES 39 WALNUT CROQUETTES 1 cup boiled rice 2 eggs 1 cup chopped walnuts Sage 1 cup bread crumbs Salt, pepper 1 teaspoon olive oil Mix above ingredients, adding enough water to moisten for handling. Form into cone-shaped croquettes and fry in deep crisco or form into patties and fry. A little tomato or lemon juice, also onion salt, may be added. These may be served with tomato sauce or brown gravy. WALNUT STEAK 1 cup white flour Salt 1 cup oatmeal Sage 1 cup cornmeal Vegex 2 cups chopped walnuts Onion juice 8 cups water Brown flour and meal in oven or in skillet, add seasoning and nuts, moisten with two cups cold water, then stir in six cups of boiling water. Fill four ordinary baking powder cans and steam three hours. Slice and fry. This will keep several days, and may be made into Walnut Roast or Croquettes. WALNUT ROAST Use walnut steak, add one egg, one tablespoon olive oil, poultry seasoning, one teaspoon Vegex. Form into a mound on baking platter or tin, bake three-quarters of an hour. Pour over this tomato sauce and serve. What remains may be com- bined with rice, cornmeal mush, or similar left-overs and made into patties. CHAPTER IV. GRAVIES and SAUCES BROWN GRAVY 2 tablespoons butter % teaspoon Kitchen Bouquet 4 tablespoons flour Y teaspoon onion salt 1 teaspoon Vegex Water Stir flour into melted butter, add enough water to make right consistency, season with Vegex, Kitchen Bouquet, salt. Boil ten minutes, stir frequently. Flavor may be varied by adding grated onion, tomato juice, poultry seasoning, etc. BROWN FLOUR GRAVY Put four tablespoons of flour into a skillet and brown slightly, stir constantly to prevent burning, add two large ta- blespoons butter and stir until butter is melted. Then add enough warm milk to make the desired consistency. Season to taste. This makes a tasty supper dish when poured over toasted crack- ers and garnished with sliced hard-boiled eggs. EGG SAUCE 4 tablespoons flour 2 hard-boiled eggs 2 large tablespoons butter Milk Put butter into pan and melt, add flour and stir well. Pour in milk enough to make the desired consistency, then add eggs which have been pressed through a ricer or cut fine. Season to taste. MUSHROOM SAUCE 1 tablespoon butter 1 small can mushrooms 2 tablespoon flour or l /2 teaspoon Vegex l /2 cup dried mushrooms *4 teaspoon Kitchen Water /Bouquet Salt Stir flour into melted butter, add enough warm water to make right consistency, season with Vegex, Kitchen Bouquet, mushrooms, salt and simmer ten minutes. If canned mushrooms are used add with their water : if dried, soak one hour in warm water, chop and add with their water. GRAVIES AND SAUCES 41 TOMATO GRAVY 3 large tomatoes 3 tablespoons flour 2 tablespoons olive oil Vegex 2 tablespoons butter Salt, onion salt Fry tomatoes in oil, season with salt, onion salt. Melt but- ter in another pan, stir in flour, add sufficient water to make de- sired consistency, to this add tomatoes and Vegex. TOMATO SAUCE 2 tablespoons butter 1 pint tomatoes 2 tablespoons flour Salt Melt butter, add flour, stir, add strained tomatoes, season to taste, boil five minutes. WHITE SAUCE NO. 1 2 cups milk Butter size of egg 2 rounded tablespoons flour Salt Melt butter in saucepan, stir in flour until smooth, add enough milk to make the desired consistency. Milk may be hot or cold. Salt to taste. All gravies and sauces are best made in this way. Chop fine one dozen green olives and two medium sized pickles, mix with this one cupful of mayonnaise. WHITE SAUCE NO. 2 4 tablespoons flour 2 cups milk 4 tablespoons butter 1 level teaspoon salt Melt butter in pan, stir in flour and salt, add gradually the hot, but not scalded, milk and cook five minutes. CHAPTER V. VEGETABLES BAKED SUMMER SQUASH Cut stem ends off squash and scoop centers. Boil removed portion, with a stnall onion, in water until tender. Drain and add seasoning' of salt, pepper and butter. Fill shells, cover witn buttered bread crumbs. Put in pan with a little water in bot- tom and bake one hour. BAKED SUMMER SQUASH WITH PIMENTOS ]/2 dozen summer squash 2 tablespoons flour 1 small can pimentos Salt 2 tablespoons butter Pare, wash, slice summer squash, put into a buttered bak- ing dish in layers. Season each layer with chopped pimentos and bits of butter and flour mixed together. Bake in moderate oven one hour. FRIED SUMMER SQUASH Peel Italian summer squash, slice one-half inch thick, fn in enough fat to keep from sticking. In serving, dot with butter. BAKED HUBBARD SQUASH NO. 1 Cut squash in medium sized pieces and boil in shell for twenty minutes. Remove from shell, mash, season with salt, pepper, plenty of butter, bake for half an hour. BAKED HUBBARD SQUASH NO. 2 Cut squash in five inch squares, sprinkle lightly with stigar, dot with butter, bake until tender and serve in the shell in large platter. VEGETABLES 43 BROWN CREAMED POTATOES Slice cold potatoes in frying pan, put a large lump of but- ter in the center, sprinkle flour, salt, pepper over the top, pour in milk until the potatoes begin to float, then chop up potatoes with a chopping knife while they are heating. Place in oven until done. BUTTERED BOILED RICE Wash one-half cup rice in running water, stirring vigorous- ly with the hand to free it from any of its flour. This will aid in preventing it from being sticky when cooked. This quantity of rice should be cooked in a quart kettle. Add scant cup cold water and a little salt. Put the cover on tight and set on fire. In about ten or fifteen minutes it will begin to boil over. Do not lift the lid but allow it to boil over, until the lid no longer trembles. Then set further back on stove, where it can steam and keep very hot, without boiling, for forty-five minutes. At the end of the first hour the rice should look dry and be separ- ate. Add enough rich milk to cover it. Cover and set over mod- erate fire and bring to a gentle boil for several minutes. Slide to back of stove as before, placing asbestos mat under it. Let remain forty-five minutes. The kernels should by this time be very large. Set into double boiler or pan of hot water where it can mellow, and keep hot until ready to serve. Serve buttered, in a hot covered dish. CANDIED SWEET POTATOES Candied sweet potatoes are very popular on southern ta- bles, and are extremely palatable when well prepared. Cut boiled sweet potatoes into long slices, place in an earthen dish, put lumps of butter on each slice, and sprinkle with sugar. Some cooks add a little water also. Bake until sugar and butter have candied and the potatoes are brown. Cut the tops off of young table carrots but do not cut into the carrots in doing so. Boil until tender, adding a piece of on- ion and several sprigs of parsley to flavor. Boil in a large quan- tity of water, the same as when boiling beets. If the carrots are not tough and woody, and have cooked long enough, the skins can easily be washed off in running water. Cut in thin slices, 44 MODERN MEATLESS COOK BOOK season with butter or cream gravy. Set aside to "mellow"' ovei hot water, for ten minutes. Never allow them to boil after sea- soning or cream gravy has been added. Carrots cooked this way are delicious and when cold make a nice salad served in a nest of lettuce leaves, with mayonnaise. CELERY ROOT MASHED Peel celery root, cut into small pieces, boil three-quarters of an hour, drain, saving water for soup, mash as you would tur- nips, season with salt, pepper and butter. CREAMED CELERY ROOT Peel celery root, cut into cubes, boil three-quarters of an hour, drain and season. Serve with White Sauce. CORN ON COB NO. 1 Prepare corn. Drop into kettle of boiling water and cook- ten minutes. If only a few ears are cooked at a time, the tem- perature of water is but slightly lowered, and corn will cook in eight minutes. If a larger number, the temperature of water is lowered in proportion and time of cooking must be increased. When possible cook corn in plenty of water. CORN ON COB NO. 2 Prepare corn and put in cold water to which a tablespoon of vinegar has been added and let come to a boil. Serve in a napkin, on platter. BOILED CORN ON COB NO. 3 Prepare corn, pour over boiling water to which one cup of milk has been added, and place in fireless cooker for half an hour. CORN ON COB NO. 4 Cover the corn with cold water and let it come to the boil- ing point slowly. Remove from fire and allow to stand in hot water ten minutes, before serving. Boiling makes green corn tough and yellow. A little milk added to the water makes the corn white and sweet. VEGETABLES 45 CREAMED ONIONS 8 medium-sized onions 1 pint milk 2 tablespoons melted butter Salt 2 tablespoons flour Cut onions into quarters, boil an hour or more until tender. Melt butter in saucepan, sift in flour, add milk, stir until smooth, add salt. Pour over onions and serve. CREAMED POTATOES 1 tablespoon butter Pepper 1 pint milk Salt 3 tablespoons flour Cold potatoes, sliced Slice cold potatoes, put in baking dish. Place milk in an- other pan on stove, thicken with flour previously mixed with cold water, add pepper, salt and butter. When cooked suf- ficiently, pour over potatoes, sprinkle bread crumbs over top and bake in oven about fifteen minutes. FLEMISH CARROTS 1 quart carrots (sliced) 1 teaspoon sugar 1 quart boiling water 1 teaspoon chopped parsley 1 teaspoon salt 1^2 cups soup stock 2 tablespoons butter Pepper 1 small onion Scrape carrots and cook in salted boiling water until tender, drain. Slice onion and brown in butter; add carrots and sea- soning, set over fire ten minutes ; add soup stock, cover and sim- mer twenty minutes, sprinkle with parsley and serve. HARVARD BEETS 12 small beets l / 2 cup vinegar ^2 cup sugar ^2 tablespoon butter 1 tablespoon cornstarch Peel beets, cut into small pieces and cook. Mix sugar, corn starch and vinegar. Pour over beets and let stand on back of stove for one-half hour. Just before serving add one-half ta- blespoon butter. 46 MODERN MEATLESS COOK BOOK RICE Wash rice thoroughly, rubbing with the hands to free it from its flour. Cover with plenty of boiling water, salt and cook until soft. Drain in colander, saving water for soup, bread, or other uses. Place rice in oven until time to serve. Grains should be large and separated. RICE POTATO CAKE Rice (boiled Butter Mashed potato Cheese, grated 1 egg, beaten Salt Mix equal quantities of rice and mashed potato, add egg and seasoning, spread one inch deep in buttered baking pan, cover with grated cheese and bake one-half hour. Turn out on platter and garnish. RICE POTATO PIE Potatoes Onion salt Boiled rice Salt Poultry seasoning Butter 2 tablespoons milk Use either mashed potato or crush cold boiled potatoes, mix with equal quantity of rice, add seasoning, put into pie pan, dot with butter, pour over this two or three tablespoons milk, press edges with fork, bake one-half hour. Serve in pan or re- move to platter. SCALLOPED APPLES 24 cup flour, scant Salt and butter \ l /2 cups sugar Apples, sliced Mix flour, sugar, salt. Put a layer of sliced apples in bak- ing dish, sprinkle with two tablespoons of the mixture and bits of butter. Repeat until dish is heaping Jfull, as the apples cook down considerably. Sweetening is varied with acidity of apples. Bake one hour in slow oven. VEGETABLES 47 SCALLOPED CABBAGE Chopped cabbage Milk Cracker crumbs Salt, pepper Butter Boil cabbage in salted water until tender. Drain. Put lay- er about of cabbage and cracker crumbs into a baking dish, sea- son with salt, pepper and plenty of butter. Pour over this milk to cover. Bake until nicely browned. SPANISH STRING BEANS 3 tablespoons olive oil 1 quart String beans 1 small onion, chopped fine Salt, pepper 1 small can Del Monte Paprika Tomato Sauce Cook onion in olive oil until tender, add uncooked beans, tomato sauce, and seasoning. Cook slowly two hours. Do not add water unless in danger of burning. STEWED CORN With sharp knife cut through center of each row of grains, and then scrape from cob. Put corn into saucepan, season with salt, pepper and butter, add enough hot milk to moisten well, and cook ten minutes. SWEET POTATOES AND APPLES (Southern Style) Use boiled sweet potatoes and fresh apples, both sliced. Butter baking dish, put two layers of apples on bottom, sprinkle with salt, then add layer of sweet potatoes, sprinkle with sugar, alternate until dish is full. Have top layer apples. Over this pour slice of butter melted, or put bits of butter on each layer. Bake one hour or more. CHAPTER VI. SALADS ALLIGATOR PEAR SALAD Select nice ripe alligator pears, wash and dry. Cut into halves, scoop out centers and cut them into small pieces, return to shells, place on crisp lettuce leaves, serve with mayonnaise or French dressing. APPLE SALAD NO. 1 2 cups tart apples 2 tablespoon vinegar YZ cup English walnuts 2 tablespoons good salad 1 cup celery dressing 1 cup cream, whipped Salt, paprika Cut apples, nuts and celery into small pieces, mix, sprinkle with salt and a little paprika, then add dressing made by mix- ing whipped cream, vinegar and salad dressing. White grapes, oranges, pineapple or marshmallows are good in this salad. The nuts and celery may be omitted, or it may be varied in sev- eral ways. Serves eight. APPLE SALAD NO. 2 2 cups sugar Apples 2 cups water Cinnamon drops (5c worth) Boil water, sugar and drops until latter are dissolved, add apples pared and cored, keeping them whole, cook until apples can be pierced with a straw. Remove apples and boil syrup un- til it jellies, then fill center of apple with the jelly. Serve on let- tuce leaf with a spoonful of mayonnaise on top. This same recipe may be used as a dessert by serving with whipped cream. SALADS 49 CARROT SALAD 2 cups grated raw carrots Salt 1 cup celery, cut fine Mix with mayonnaise and serve on lettuce leaves. A little grated turnip and onion may be added if desired, also sliced apples. Instead of grating carrots, they may be put through nut grinder, using finest blade. CELERY BOOT SALAD 5 celery roots Mayonnaise Cut celery roots into cubes, boil until tender, drain, set aside to cool. Mix with mayonnaise, place on lettuce leaves on individual plates, add more dressing and serve. CORN SALAD 1 dozen large ears of corn, 4 heaping tablespoons mus- cut from cob tard mixed with a little Equal amount of cabbage, vinegar chopped fine 2 cups sugar 6 bell peppers, chopped fine l /2 gallon vinegar Salt to taste Put all together and cook thoroughly one hour or more. Put in glass jars and seal. COTTAGE CHEESE SALAD Simmer clabbered milk until whey is well separated from curd, place in fine strainer or cheesecloth bag and drain. Add salt to taste, moisten with cream, form into cones or balls and serve on lettuce leaves with any preferred dressing. COMBINATION SALAD SUGGESTIONS The following combinations may be served on lettuce leaves with any preferred dressing : lima beans and sliced tomatoes : macaroni and asparagus ; macaroni and pimentoes ; string beans and tomatoes ; peas and carrots ; tomatoes and cucumbers ; po- tatoes and beets ; cauliflower and hard-boiled eggs ; cauliflower and grated cheese ; apples, celery and nuts. 50 MODERN MEATLESS COOK BOOK CUCUMBER SALAD 1 envelope Knox Sparkling l / 2 cup lemon juice Gelatine 2 cucumbers, medium size 2 cups boiling water 1 small can pineapple 1 teaspoon sugar 4 drops green coloring Soak gelatine in juice of pineapple and dissolve with the boiling water. Add sugar and lemon juice. When slightly cool add cucumbers previously sliced and soaked in salt water for five minutes, then coloring, and pineapple cut in small pieces. Put in molds and when formed turn out on lettuce leaves. Fin- ish with mayonnaise, chopped walnuts and cherries. FRUIT SALAD Pineapples slices sprinkled Strawberries with powdered sugar, set Whipped cream or mayon- aside for one hour naice Bananas sliced on bias Place pineapple slices in center, bananas all around, add a little pineapple juice, whipped cream in center and strawberries on top. HEART OF LETTUCE SALAD Over lettuce hearts cut in halves, pour mayonnaise mixed with a little tomato sauce. Sprinkle with grated cheese. LETTUCE SALAD 3 heads lettuce cut fine y 2 teaspoon mustard 2 /z cup salad oil 3^ teaspoon salt y 2 cup vinegar 1 teaspoon sugar Place salad oil, vinegar, mustard, salt and sugar in bowl and beat with egg-beater. Pour over lettuce and serve at once. ONION SALAD Slice onions in rings. Place in saucepan cover with boiling hot water. Let stand ten minutes. Drain water. Let cold water run over onions till crisp, or place on ice to cool. Put on lettuce leaves or watercress. Serve with mayonnaise or French dress- ing. No onion odor from onions, if so prepared. SALADS 51 PINEAPPLE SALAD NO. 1 Cube pineapple, fresh or canned. Skin white grapes, seed them, cube a package of marshmallows, let stand in juice of pineapple an hour or more. Put all together, drain juice and add a little lemon juice or cubes of grape fruit, and just before serving add a little mayonnaise or cream dressing. This is im- proved if pecan nuts are added. Serve very cold on lettuce leaves, with nasturtium blossoms. PINEAPPLE SALAD NO. 2 1 can sliced pineapple 1 head lettuce 1 cup Dutch cheese y 2 cup nuts, chopped fine 8 Maraschino cherries Place a slice of pineapple on bed of lettuce, ball the cheese and put in center, and on this place a cherry. Put mayonnaise dressing on pineapple and over this scatter the nuts. PINEAPPLE SALAD NO. 3 Lay sliced pineapple on lettuce. Cut pineapple in pieces, but leave in same shape as before. Fill center with mayonnaise, sprinkle with grated cheese. POTATO SALAD Sliced boiled potatoes Minced parsley Chopped onion Mayonnaise Chopped celery Salt Mix, serve on lettuce leaves. This may be varied by add- ing chopped pimentos, peppers or cucumbers. STUFFED EGG SALAD 6 eggs Salt 2 tablespoons butter, melted Pepper ] tablespoon cream Mustard 4 drops onion juice Boil eggs fifteen minutes, plunge into cold water, peel and cut in halves. Remove yolks, mash fine, add butter, cream, onion juice, salt, pepper and mustard to taste; mix thoroughly, refill the halved whites, place on lettuce leaf, garnish with parsley and serve. 52 MODERN MEATLESS COOK BOOK TOMATO SALAD 5 ripe tomatoes Vinegar 1 cup chopped celery finch salt 1 cup chopped nuts Paprika Olive oil Scald tomatoes, skin, put on ice to cool. When firm, scoop out inside. Mix chopped celery, nuts and inside of tomatoes with French dressing made with olive oil, vinegar, salt and pap- rika. Refill tomatoes, serve on lettuce leaves. Skins may be re- moved from tomatoes by putting a fork in stem end and holding over gas flame. When skin breaks remove with knife. CHAPTER VII. SALAD DRESSINGS BOILED SALAD DRESSING 1 rounded teaspoon butter 1 teaspoon sugar 1 egg % teaspoon dry mustard y 2 cup vinegar Paprika 1 teaspoon salt Melt butter in double-boiler. Beat egg with Dover beater, add vinegar, salt, sugar, mustard and paprika. Stir into melted butter. When thickened to consistency of cream, remove at once from fire. When cold, oil may be beaten in if desired. COOKED SALAD DRESSING 1 tablespoon butter 1 teaspoon sugar 2 scant teaspoons mustard */$ cup cider vinegar (dry) 1 cup milk 2 teaspoons flour 2 eggs, well beaten 1 teaspoon salt Red and black pepper Mix dry ingredients and scald with enough hot water to make a thick paste. Stir in beaten eggs and butter, and pour vinegar in slowly, stirring all the time, to prevent curdling. Add milk, boil in double boiler until thick, stirring constantly. When ready to use this may be thinned by adding cream. A splendid dressing for cabbage or other salads if one does not care for mayonnaise. CEEAM SALAD DRESSING 1 cup cream (sweet or 2 ; tablespoons vinegar sour) 2 tablespoons sugar l /2 cup tomato catsup 1 teaspoon salt 2 tablespoons olive oil Mix oil, salt, sugar and vinegar, beat in catsup and finally add cream, beating it in gradually. This dressing is very good for vegetables or fish salads. 54 MODERN MEATLESS COOK BOOK CREAM SLAW DRESSING Y-Z cup vinegar 8 tablespoons sugar 1 cup sour cream Salt 1 well-beaten egg Mix vinegar, egg and sugar, add cream and stir constantly while on stove. When the first bubble from boiling appears, it is sufficiently cooked. When cold pour over sliced cabbage. FRENCH DRESSING 1 tablespoon vinegar *4 teaspoon salt 4 tablespoons olive oil ^$ teaspoon pepper Put the salt and pepper into salad bowl. Add a little oil and stir well, then gradually add the remainder of oil, stirring all the while. Last of all, stir in the vinegar, which should be diluted with water if very strong. This may be used on lettuce, cooked asparagus, cauliflower, artichokes, etc. FRUIT SALAD DRESSING One cup cream, whipped, two tablespoons vinegar, two ta- blespoons good salad dressing. Mix well. This is very good for any fruit salad. MAYONNAISE DRESSING Y$ teaspoon mustard, scant Yolk of 1 egg Y^ teaspoon salt Salad oil Juice of y* lemon Beat yolk of egg and drop in salad oil, one or two drops at a time, until dressing begins to thicken, then drop in lemon juice or vinegar, a little at a time, while continuing to drop in the oil. After the mayonnaise begins to thicken the oil may be added in larger quantities. Should substance separate, it will be neces- sary to begin over. The separated dressing may be dropped in- to the new after the latter begins to thicken. Beat with egg- beater or cooking-spoon. When sufficient quantity is made, put in white of egg and beat in well. Pepper and paprika may be used. SALAD DRESSING FOR CABBAGE y$ cup butter 1 teaspoon salt 24 cup vinegar 1 teaspoon mustard % cup water 3 eggs, well beaten Mix and cook until thick and smooth. Use cold. 55 SOUR CREAM DRESSING YI pint sour cream 1 teaspoon salt 2 tablespoons lemon juice % teaspoon pepper 2 tablespoons vinegar 1 teaspoon or more mixed 1 scant tablespoon sugar mustard Beat cream with an egg beater until smooth and light. Mix other ingredients and gradually add to cream, beating all the while. This dressing may be modified to suit different vegt, tables. Having beaten sour cream for a foundation the season- ing may be anything desired, as, for example, the mustard and lemon may be omittted, and any kind of catsup added. CHAPTER VIII. PUDDINGS APPLE TAPIOCA PUDDING 2 cups pearl tapioca 1 cup sugar 2 cups milk Apples, sliced 2 eggs Wash tapioca. Place in pudding-dish with alternate lay- ers of apples, apple sauce may be used if apples do not cook quickly. For filling, beat eggs, add sugar and milk. Pour this over the apples and tapioca. Bake until apples are done about half hour. Whites of eggs may be beaten separately and put on top of pudding after it is baked. APRICOT PUDDING NO. 1 Turn one jar apricots into a deep pudding dish. Butter well slices of bread and cover apricots. Bake until brown and serve with whipped cream. APRICOT PUDDING NO. 2 1 cup dried apricot sauce Whites 2 eggs 1 cup boiling water Sugar to taste Tablespoon gelatine Dissolve gelatine in boiling water, add to apricot sauce and when it begins to harden add whites of eggs beaten stiff. Serve with cream in sherbet cups or pastry cases. BLACK PUDDING 1 cup molasses 1 teaspoon soda Y-2. cup hot water 1 egg 1^2 cups flour Dissolve soda in hot water, add to molasses and stir in the flour, then egg well beaten. Beat mixture thoroughly and steam one and a half hours. Serve with Black Pudding Sauce. PUDDINGS 37 BLACKBERRY DUMPLING PUDDING 2 cups flour 3 level teaspoons baking 1 egg powder 1 tablespoon butter Salt Sift dry ingredients, mix with milk and beaten egg to make a stiff batter. Turn out on board, form into long strips, cut into twelve pieces, and drop into the boiling juice of two quarts of blackberries. Serve juice that remains as a sauce. BREAD PUDDING 1 quart milk 2 eggs 2 cups dry bread crumbs 1 teaspoon cinnamon 2 tablespoons melted butter A dash of nutmeg l / 2 cup sugar A pinch of cloves 2 teaspoons baking powder Let the bread crumbs soak two hours in the milk. Mix in other ingredients, beating eggs separately and adding last. Bake in moderate oven forty-five minutes. Serve with hard sauce. Will serve six. CARROT PUDDING 1 cup raw carrot, grated 1 teaspoon cinnamon 1 cup raw potato, grated 1 teaspoon nutmeg 1 cup sugar 1 tablespoon ground choc- 1 cup flour olate 1 cup raisins, seeded and 1 teaspoon soda chopped Butter size of an egg Cream butter and sugar, add grated carrot and potato, flour, into which the soda has been well mixed, then spices and raisins. Fill pound baking powder cans about three-fourths full, set in kettle of boiling water, steam about one hour, and set in oven to dry a little. Serve hot with any sauce desired. A few ground or chopped walnuts improve the pudding very much. Will serve twelve. CHOCOLATE PUDDING NO. I 1 pint milk 2 eggs 1 pint bread crumbs 2 tablespoons chocolate Scald milk, add bread crumbs and chocolate. Remove from fire, add half cup sugar and the beaten yolks. Bake fifteen min- utes. Use whites of eggs for top, beaten stiff and sweetened. Note More milk may be needed if crumbs are dry. Serve with cream. 58 MODERN MEATLESS COOK BOOK CHOCOLATE PUDDING NO. 2 3 eggs 3 rounded tablespoons corn- 3 cups milk starch YZ cup chocolate Mix the corn-starch with a little milk, beat the yolk of eggs. Mix the chocolate with a little warm water and stir in the corn- starch, then add sugar, milk and vanilla. Boil in double boiler until it thickens ; remove from fire and stir in well beaten whites of eggs. Pour into small molds or into a large dish. COCOANTIT PUDDING 1 l / 2 pints milk l /z cup sugar 2 tablespoons flour % cup fresh cocoanut, 2 whites of eggs grated Boil milk and sugar together and thicken with flour and milk stirred to a smooth paste. Pour this over whites which have been beaten to a froth. Fold in and add cocoanut. Sauce 1 cup milk y? cup sugar 2 yolks of eggs 1 teaspoon butter Custard sauce made by boiling ingredients until creamy. Serve all cold. COTTAGE PUDDING 1 cup sugar 1 egg /vv&ooTJs /^ cup butter 3 cups flour T* TWfer 1 ^P lk Vanilla Cream butter and sugar, add beaten egg, then milk and flour, beat thoroughly. Pour into baking-dish, bake in moder- ate oven for about forty- five minutes. Will require less time in gem pans. Serve with a sauce. ENGLISH PLUM PUDDING 1 Ib. seeded raisins 1 Ib. mixed peels 1 Ib. currants % ounce mixed spices 1 Ib. butter or crisco */ 2 nutmeg y 2 Ib. sugar 1 small grated carrot l / 2 Ib. finely grated bread 8 eggs YI Ib. flour Grated rind 1 lemon Mix all dry ingredients together and moisten with the well beaten eggs. Mix well. Steam six hours. Serve with English Plum Pudding Sauce. PUDDINGS 59 FAREWELL PUDDING Toast pieces of left-over cake, or crumble them without toasting, place in pudding dish, pour over them any fruit juices or jellies, and over this Custard Sauce. Use beaten whites of eggs with sugar for frosting. FRUIT PUDDING NO. 1 1 cup flour Milk 1 teaspoon baking powder Fruit or berries 1 teaspoon salt Sift dry ingredients and mix in enough milk to make a bat- ter that can be dropped from a teaspoon. Stew fruit or berries, with plenty of juice and, when boiling, drop the dough on top, in bits from a teaspoon. Cook twenty minutes. FRUIT PUDDING NO. 2 >2 cup sugar 1 cup flour YZ cup milk 1^2 teaspoons baking powder 1 egg 4 to 6 apples YZ cup water Vanilla Select apples that are juicy and will cook quickly. Slice them into baking pan, sprinkle with sugar and pour over this the water and batter made by mixing the sugar, milk, eggs, flour, baking powder and vanilla. Bake about three-quarters of an hour. GINGER PUDDING 6 apples YZ cup boiling water Yz cup sugar y 2 teaspoon powdered ginger yi teaspoon powdered cin- 1 teaspoon soda namcn Flour 1 cup molasses Salt l /2 cup butter Peel and slice apples, add sugar, salt, cinnamon, place in buttered pudding dish. Melt butter, add molasses, with ginger and soda dissolved in a little boiling water, then enough flour to make thin batter. Pour this mixture over apples. Bake in mod- erate oven half hour. Serve with whipped cream. 60 MODERN MEATLESS COOK BOOK GRAHAM PUDDING 1 cup graham flour ^ cup molasses 1 cup sweet milk 1 teaspoon soda, level 1 cup raisins, seeded and l /2 teaspoon salt chopped Cloves, nutmeg, cinnamon For Pudding. Mix together, steam two hours. Sauce 1 cup sugar Grated rind and juice of y 2 cup butter l / 2 lemon 1 egg well beaten Water For Sauce. Mix together, add six tablespoons boiling wa- ter, one by one. Keep hot. Do not boil. ICE-BOX PUDDING 4 squares Baker's sweet 4 tablespoons sugar chocolate 4 tablespoons water \y 2 dozen lady fingers o eggs Boil sugar and water to make syrup. Melt chocolate in dou- ble boiler, and pour hot syrup over it. Take from fire and beat for ten minutes. Add beaten eggs. Line a bread tin with oiled paper. Split lady fingers and place them on sides and bottom of tin. Put layers of chocolate mixture and split lady fingers into tin. Let stand for several hours. Serve with cream. Will serve eight. INSTANT TAPIOCA PUDDING */2 cup instantaneous tapi- l / 2 cup sugar oca l / 2 teaspoon salt 1 quart milk 1 teaspoon extract vanilla 2 eggs Stir tapioca into two cups of milk, beat yolks of eggs, stir into milk, add vanilla. Bring balance of milk to a boil, and stir in the mixture. Cook two minutes, then add the beaten whites of eggs. Serve with whipped cream or fruit sauce. PUDDINGS 61 LEMON PUDDING 3 large or 4 small eggs 3 rounded tablespoons corn- 3 cups water starch \*/z cups sugar Juice of 2 or 3 lemons Butter size of an egg Separate whites and yolks of eggs. Bring water to a boil in double boiler. Beat yolks of eggs, add cornstarch and sugar, beat all together and stir into heated water, add juice of lemons. Cook in double boiler until thickened. Remove from fire and stir in the beaten whites. OLD FASHIONED RICE PUDDING 2 rounding tablespoons rice 1 teaspoon vanilla 1 pint milk y$ cup thick cream 3 rounding tablespoons Salt sugar Place milk and uncooked rice in casserole. Set dish in pan of hot water and bake in moderate oven one hour, then add salt, nutmeg and sugar. Cover and bake slowly half an hour, stirring two or three times. Add vanilla and cream and return to oven for about ten minutes. The pudding should not be soft when done. Each kernel should be separate, but thoroughly cooked. In baking, as the light brown film forms on top, stir it into the pudding, as it adds to the flavor. ORANGE PUDDING 1 cup of fine bread crumbs Juice of 2 oranges YZ cup of milk A little grated rind y$ cup of sugar Nutmeg 2 eggs (beaten separately) Soak the bread crumbs in the milk, add juice of oranges, the grated rind, sugar, eggs and trifle of nutmeg. Bake from twenty to thirty minutes in a pan of water. Se r ve hot or cold with whipped cream. 62 MODERN MEATLESS COOK BOOK SNOW PUDDING y 2 package gelatine 2 lemons \Y2 cups sugar 3 eggs 1 pint milk Cover gelatine with cold water and when soft stir into it a pint of boiling water; add one cup sugar and juice of lemons. When cold and just beginning to thicken add the well beaten whites of eggs. Beat all till light and smooth. Pour mixture into two moulds, and set away to cool. Serve with custard made with yolks of eggs, milk and half cup of sugar. Will serve twelve. SOOTLACH (A Turkish Dish) 2> l / 2 quarts milk (10 cups) Salt, sugar, cinnamon 9 small tablespoons rice Cook over slow fire until creamy, stirring frequently, add sugar to taste, pour into flat dish, sprinkle with cinnamon. Serve with cream. (Usually for one cup milk take small tablespoon rice and then add one more cup milk a little later.) Serves eight. SPOONFUL PUDDING 1 egg 1 tablespoon milk 1 level tablespoon butter 1 level teaspoon baking pow- 2 tablespoons sugar der 2 heaping tablespoons flour Pinch of salt 1 heaping tablespoon corn- Raspberries starch Cream butter and then cream sugar and butter. Mix salt, cornstarch and flour, reserving a little of the flour to mix -/ith baking powder later. Sift these dry ingredients and mix with butter and sugar. Add milk and yolk of egg. Beat thoroughly. Add baking powder and then fold in white of egg. Butter ihree cups and put two tablespoons of red raspberries into each. Cover berries with two tablespoons of batter. Steam forty minutes or bake in moderate oven. Serve with cream. PUDDINGS 63 SPONGE PUDDING 1 quart milk ^4 cup sugar 1 cup flour 6 eggs YT, cup butter Put milk into double boiler, mix flour with some of cold milk to a smooth paste, when milk boils stir in. Set off to cool. Add sugar and butter. When cool, add well beaten yolks and beat hard. Beat whites stiff and stir in last. Set in pan of hot water in a moderate oven and bake an hour. Serve cold with cream or whipped cream. Serves six. CHAPTER IX. PUDDING SAUCES BLACK PUDDING SAUCE 2 eggs 1 cup sugar l /2 cup butter 1 teaspoon vanilla Cream butter and sugar. Add the beaten eggs. Beat well and flavor with vanilla. CAKAMEL PUDDING SAUCE 1 cup granulated sugar 1 cup hot water Melt the sugar in an iron saucepan and stir until it is a light brown color. Add boiling water and cook for two minutes. Pour into a bowl and set aside to cool. CUSTARD SAUCE 1 cup milk Y-2. cup sugar 2 yolks of eggs 1 teaspoon butter Boil ingredients in double boiler until creamy. Flavor to taste. EGG SAUCE Yz cup sugar Salt 1 egg Vanilla Beat egg, add sugar by degrees, then pinch of salt, and va- nilla. PLUM PUDDING SAUCE 4 tablespoons flour 4 tablespoons butter 1 quart water 1 teaspoon vanilla 54 teaspoon nutmeg 1 teaspoon lemon 1 cup sugar *4 teaspoon salt Melt butter in saucepan, stir in flour, add warm water, cook until smooth, then add other ingredients. PUDDING SAUCES 65 HARD SAUCE 2 eggs 1 cup sugar y 2 cup butter Vanilla Cream butter and sugar, add well beaten eggs. . Flavor. LEMON SAUCE 1 pint boiling water 2 tablespoons butter 1 cup sugar 1 lemon 2 tablespoons cornstarch Blend sugar and cornstarch, pour over boiling water and cook twenty minutes. Add butter and lemon juice and remove from stove. ORANGE SAUCE YI cup sugar 2 tablespoons flour 2 tablespoons butter 1 orange 2 cups water Pinch salt Melt butter in saucepan, stir in flour, add warm water, juice and rind of orange, and salt. SILVER SAUCE Y$ cup butter y 2 teaspoon boiling water y 2 cup sugar y 2 teaspoon vanilla 2 eggs (whites) Cream butter and sugar. Beat in stiffly whipped whites. Add water and flavoring. Let stand before serving. GOLDEN SAUCE Use recipe for Silver Sauce, adding yolks of eggs. STRAWBERRY SAUCE Use recipe for Silver Sauce, omitting eggs and adding one- half cup of crushed strawberries. VANILLA SAUCE 2 tablespoons flour 2 tablespoons butter 3 cups water 1 teaspoon vanilla y 2 cup sugar Pinch of salt Melt butter in saucepan, then stir in flour, add the water, warm preferred, vanilla and salt. CHAPTER X. PASTRY PASTRY DOUGH 1 cup flour Y-Z teaspoon salt /licup crisco Rub flour and crisco together, stir in enough cold \vacer to make medium stiff dough. Roll into piece large enough for crust, spread with crisco, fold once and roll again. Small left- over pieces may be used for pastry cases. PASTRY CASES Use pastry recipe. Turn individual tin patty-tins upside down on baking sheet, cover outside of tin with pastry rolled thin, bake. These cases may be kept for several days, and may be used in serving stewed protose, peas, corn, creamed oysters, fruit, etc. Makes an attractive dish. PIE CRUST NO. 1 2 cups flour 1 teaspoon salt 1 cup crisco Water 1 level teaspoon baking powder Add salt and baking powder to flour and sift. Chop flour and crisco together, then gradually add water enough to make stiff dough. Place on floured board, sprinkle over with flour, roll out and fold into three layers, roll again and repeat this process four times. An excellent crust. PIE CRUST NO. 2 1 cup flour 4 tablespoons crisco 1 teaspoon salt 3 tablespoons water Sift flour and salt, cut in crisco, using two knives, add wa- ter. Pie crust dough must be stiff. Roll on floured board and spread with crisco. To make a flaky pie crust, repeat this five or six times. CHAPTER XI. PIES APPLE PIE Tart apples 1 teaspoon cinnamon 1 cup sugar or Salt l /2 teaspoon nutmeg Line pan with Fie Crust No. 1 or No. 2. Put in layer of thinly sliced apples, sprinkle with sugar into which spice has been mixed, and also a tablespoonful of flour if apples are juicy, dot with bits of butter. Repeat these layers until pan is full, cover with top crust, prick with fork, brush over with water cr milk and bake in moderate oven. CHOCOLATE PIE 1 pint milk 3 scant tablespoons- chocolate 2 egg yolks 1 tablespoon cornstarch 1 cup sugar Butter size of walnut Bake crust first. Put milk into double boiler, let come to a boil. Mix well the other ingredients and add to the boiling milk. Put into baked crust. Beat whites of eggs with one ta- blespoon sugar, spread on top and brown. CRUSTLESS CUSTARD PIE 2 tablespoons flour 1 quart milk 4 tablespoons sugar Vanilla 3 eggs, well beaten Salt Mix eggs, sugar, flour and salt together. Add milk slowly, beating constantly, flavor, pour into large buttered pie pan. Bake in moderate oven until custard sets. 68 MODERN MEATLESS COOK BOOK CUSTARD PEE 3 whole eggs or yolks of b % teaspoon salt 3 heaping tablespoons 1^ cup rich milk (cold) granulated sugar Nutmeg or extract 1 tablespoon melted butter Beat eggs and sugar in a bowl until well mixed, add butter, salt and beat again, then milk and pour into deep pie plate, lined with pastry. Dust the top with nutmeg and bake in a moderate oven until custard sets. This is a good way to use up yolks after making white cake, and is even better than the whole egg. A little cream is also bet- ter than butter. EGGLESS PUMPKIN PIE 1 cup cooked pumpkin 1 cup brown sugar 2 cups cream or milk ('if 1 teaspoon ginger milk add butter) Pinch of salt 1 teaspoon flour Cinnamon, nutmeg Mix dry ingredients, add to pumpkin and milk. Sprinkle cinnamon and nutmeg over pie and bake in a moderate oven. Some like two teaspoons of molasses and white sugar and one teaspoon baking powder added to this. LEMON PIE NO. 1 .4 eggs Juice of \ l / 2 lemons 1 cup sugar Grated rind of lemons Beat yolks of eggs well, add sugar, lemon juice and rind, put into double boiler and cook until a thick cream, beat into this the very stiff whites, pour into already baked pie-crust and place in hot oven to brown. LEMON PIE NO. 2 1 cup sugar 2 eggs 1 cup cold water Butter size of small egg 1 tablespoon cornstarch Juice of lemon 1 slightly rounded table- spoon flour Blend sugar, yolks of eggs, flour and cornstarch. add water, butter and greated rind of lemon. Cook in saucepan until mix- ture thickens, stirring constantly. Turn into a baked pie-crust, cover with a meringue made of the whites of eggs and one table- spoon sugar, cover pie and brown. PIES 69 LEMON PIE NO. 3 1 slice of bread l^in. thick 3 yolks of eggs V/2 cups boiling water 2 or 3 whites 1;H> cups sugar Butter size of egg \Yz lemons Pour boiling water over bread, add sugar, beaten yolks, juice and grated rind of lemon, melted butter. Bake in uncooked crust, cover with meringue made from beaten whites to which three level tablespoons of sugar have been added. Brown in oven. LEMON PIE NO. 4 3 eggs 5 tablespoons water 4 tablespoons sugar Salt 1 lemon To well beaten yolks add water, sugar, salt, juice and rind of one lemon. Put into double boiler and cook until mixture thickens. Beat whites of eggs until stiff, add four tablespoons sugar, one at a time and fold into custard. Pour into baked crust. Bake until custard puffs up. MINCE MEAT, VEGETARIAN 3 pints sour apples 3 cups raisins 3 Pints green tomatoes y 2 teaspoon each of cloves, (peeled and water mace and allspice pressed out) 2 teaspoons salt 4 cups brown sugar 2 teaspoons cinnamon 1 pint boiled cider Juice of 1 lemon or 1 cup vinegar Grind or chop apples and tomatoes. Mix all together and cook slowly three hours. Seal in glass jars for winter use. In making the pie, before putting on top crust, dot with pieces of butter. This takes the place of the suet in the old-fashioned mince meat. 70 MODERN MEATLESS COOK BOOK PINEAPPLE PIE 1 cup sugar 1 can pineapple 3 eggs 1 tablespoon cornstarch l /z cup butter 1 cup sweet cream Make pie crust. Beat butter, sugar and yolks of eggs to a cream, add pineapple (minced). Dissolve cornstarch in cream and add to mixture, mix thoroughly. Beat whites of eggs very stiff, fold in lightly. Fill crust, bake in moderate oven. Serve cold. If desired, both yolks and whites of eggs may be beaten in with pineapple and pie baked with two crusts. RHUBARB PIE \ l / 2 cups rhubarb 1 egg y$ cup sugar 1 tablespoon flour Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts. SQUASH OR PUMPKIN PIE 3 cups squash 2 cups brown sugar YI cup molasses 1 teaspoon each of cinnamon, 2 eggs ginger, cloves 2 cups milk Make pie crust. Mix ingredients together, place in crust and bake in moderate oven about half an hour. CHAPTER XII. PRUNES JUST A WORD ABOUT PRUNES The right prunes cooked right are delicious. They are more than fruit ; they make the best breakfast food in the world. Santa Clara Valley residents, of all communities, have absolute- ly the best deciduous green fruits, berries and melons at their command; yet a large proportion eat prunes with cream every morning in the year. In pies, cakes, souffles, and fifty other ways, primes make a tooth-some article of diet. A cook book from Santa Clara Valley would be incomplete without a prune department. BABY'S EVENING MEAL Press through a sieve six or eight prunes with juice. Add to pulp a couple of tablespoons of cream. Serve with a slice of toasted whole wheat bread or unsweetened graham or other wafer and a glass of milk. BAKED PRUNE DUMPLINGS 2 cups sifted flour Walnuts 2 tablespoons crisco Water to mix % teaspoon salt Stewed prunes 2 teaspoons baking powder Make paste, roll out, and cut in five-inch squares, one-fourth inch thick. Pit prunes, stuff with half walnuts. Place six in each square of paste. Sprinkle with sugar, dot with butter. Pinch squares together, brush with white of egg and cover with granulated sugar. Bake in mod- erate oven. Serve with cream or hot sauce. 72 MODERN MEATLESS COOK BOOK BAKED PRUNES Cover a quart of prunes with boiling water and bring to a boil quickly in a covered kettle. Boil steadily for twenty min- utes. Then remove cover and simmer till about one-half cup of liquid is left. Add lemon juice to flavor and simmer a little longer. Turn the contents of the kettle on a large granite pie plate ; it should hold the prunes in one compact layer ; cover with another plate and bake in a moderate oven until nearly all the juice has disappeared. Turn each prune with the tine of a fork and return uncovered to a slow oven, if too hot the door may be left open. Allow to remain a few minutes until they are glossy but not dry. The prunes should be rather firm when done but not hard, care being taken not to blister them. Put away in a covered dish and serve with cream or crisp walnuts. EDEN VALE PRUNE WHIP 1 pint stewed prunes 6 egg whites Ys pint thick cream Raspberry or loganberry jelly Drain prunes thoroughly, pit them and rub through col- ander; avoid rubbing the skins through as much as possible. Beat the whites of eggs to a stiff froth; then by degrees beat this into sifted prunes. If not sweet enough to suit taste, add a tablespoon of sugar. The delicacy of this dish depends large- ly upon the thoroughness with which the ingredients are beat- en together. When well beaten, pour into glass dish. Whip cream and spread evenly over top of pudding. Then fleck the whipped cream with bits of jelly. Serve with cream or if pre- ferred with a custard made from the yolks of six eggs. PRUNE BREAD 1^2 cups white flour 1^4 cup s thick sour milk l^a cups fine graham flour ^ cup molasses 2 rounding tablespoons white 1 teaspoon soda, a trifle more or brown sugar than level 1 level tablespoon salt 1 heaping cup stewed prunes Remove pits from prunes and cut them up in the cup with a knife. Mix them thoroughly into the milk, soda and mo- lasses. Add dry ingredients, which have been mixed together; beat well. Bake in two or three round loaves in moderate oven about forty minutes, watching carefully towards the last as it burns easily. The bread is improved by baking in small heavy earthenware pudding dishes or in small steel skillets. PRUNES 73 PRUNE LAYER CAKE 2 cups sugar 1 teaspoon baking powder YZ cup butter 1 teaspoon powdered mace 3 eggs 1 cup chopped walnuts % cup sweet milk 1 cup steamed prunes Cream butter and sugar, add eggs, milk, flour previously sifted with baking powder and mace. Line cake pan with but- tered paper, fill in a layer of cake batter, spread a layer of chopped prunes over this, then a layer of nuts. Repeat until pan is two-thirds full. Bake in a steady, but not quick, oven. PRUNE PUDDING NO. 1 3 tablespoons sugar 1. teaspoon soda 2 tablespoons butter \Y* cups chopped prunes 1 egg Salt 1 large cup buttermilk Nutmeg l^ cups flour Cream butter and sugar, stir in egg, add buttermilk, soda dissolved in a little warm water, chopped prunes, flour, salt, nutmeg. Fill baking powder cans two-thirds full, steam three hours. Serve with vanilla sauce. PRUNE PUDDING NO. 2 Crumbled bread Butter Chopped stewed prunes 1 cup chopped walnuts Put a layer of broken bread into a baking-dish, then a lay- er of chopped prunes and bits of butter, repeat till you have quantity desired. Pour prune juice over pudding and add chopped walnuts as final layer. Bake twenty minutes in mod- erate oven. Serve with hard sauce. PRUNE PUDDING NO. 3 1 quart stewed prunes 4: tablespoons sugar 4: eggs Beat whites of eggs very stiff, add the sugar gradually, then the prunes, pitted and chopped. Turn into buttered dish and bake fifteen minutes. Serve with cream. 74 MODERN MEATLESS COOK BOOK PRUNE SOUFFLE 1 cup stewed prunes y 2 cup sugar 3 eggs (whites) Remove pits from prunes and chop fine. Add whites of eggs and sugar beaten to a stiff froth. Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven. Serve with whipped cream. STEWED PRUNES NO. 1 Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak ; for al- though the fruit is sweet enough, experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit. After soaking, the fruit will assume its full size, and is ready to be "simmered" on back of stove. Do not "boil" prunes, that is what "spoils" prunes. Simmer only. Keep lid on. Shake gently, do not stir. When tender are ready for table. Serve cold. Added just be- fore simmering, a little sliced lemon or orange gives a rich col- or and flavor to syrup. STEWED PRUNES NO. 2 Wash prunes, cover with hot water, let stand until water is cool, drain, cover two inches above top of prunes with hot water, bring quickly to a boil. Set on back of stove and sim- mer till water is boiled down about one-half. When soft, add a little sugar. Some prunes require no sugar cooked in this way. STEAMED PRUNES Steam until the fruit is swollen to its original size and is tender. Sprinkle with powdered sugar and squeeze lemon juice over them. STUFFED PRUNE PEE Two cups flour, three tablespoons crisco, one-half teaspoon salt, enough ice or cold water to mix so there are dry flour flakes left in bowl. Cover pie tin with crust. Fill with cooked prunes, pitted and stuffed with nut meats ; cover with prune juice ; dash of cinnamon if desired. Bake and then cover with meringue made of white of two eggs beaten stiff, add three tablespoons sugar; brown in oven. Delicious with whipped cream instead of meringue. PRUNES 75 STUFFED PRUNES Wash choice prunes several times in boiling water. Steam half an hour or until pliable. Remove pits with the point of a sharp paring knife. Stuff with walnut kernels and roll in pow- dered sugar. Stuffed prunes are more delicious when eaten the same day as the walnuts soon lose their crispness, owing to the moisture of the prunes. CHAPTER XIII. MISCELLANEOUS DESSERTS APPLE CRISP 8 apples 5 level tablespoons butter l /2 cup water 1 cup sugar 1 teaspoon cinnamon ^cup flour Slice apples and place in baking dish. Mix sugar, flour, cinnamon, butter and sprinkle on top of apples. Pour water over all and bake. APPLE AND QUINCE SAUCE Peel and slice two quince and cook while paring apples. Pare and slice about twelve apples that will cook quickly and put in with quince. Heat thoroughly on fire, put into fireless cooker for three hours. Remove from cooker, sweeten, heat again, replace in cooker, cook for two hours. Before serving put through colander. BAKED APPLES NO. 1 12 green apples J 4 cup butter 1 cup sugar Pinch salt y 2 cup flour Water Wash apples, core with corer. Cream flour, sugar and but- ter, fill centers. Bake in moderate oven until done, usually about one-half hour. BAKED APPLES NO. 2 12 apples Cinnamon y cup sugar Water Peel and core apples, place in pan with one teaspoon of sugar in center of each, sprinkle lightly with cinnamon. Bake in moderate oven. When done, place in bottom of pan one- half cup sugar and al^out half cup water. Replace in slow oven, simmer ten or fifteen minutes. Early apples cannot be baked in this way as they go to pieces. Winter apples are best. MISCELLANEOUS DESSERTS 77 BAKED PEARS 12 pears 54 cup water % cup sugar Stick of cinnamon Wash ripe pears, core with corer, fill center with sugar, pack in baking pan on their sides, add water, place in hot oven. \Vhen almost done, add to juice remaining half cup of sugar and cinnamon stick, and if necessary, more water. Allow pears to simmer in this syrup in slow oven for about fifteen minutes to mellow them. Serve hot or cold. BAKED CUP CUSTARD 5 scant cups milk *4 teaspoon nutmeg 3 eggs Pinch of salt 6 dessert spoons sugar Beat eggs, add milk, sugar and nutmeg. Bake in sherbet cups placed in pan of hot water. BAKED BANANAS Beat two eggs and one cup of water together. Peel fruit, dip in egg, then in granola, repeat. Place in buttered pan. Bake twenty minutes in hot oven. Serve with Orange Sauce. BROWN BETTY 1 egg Sliced apples y 2 cup sugar Butter Bread crumbs Vanilla Cinnamon Place layers of sliced apple and bread crumbs in a baking dish, sprinkle each layer with sugar, cinnamon and bits of butter. Bake in medium oven one hour. Serve with the following sauce : Beat an egg, adding sugar by degress and beat well. Flavor with vanilla. Hard sauce may be used. CARAMEL CUSTARD 2 cups sugar 5 eggs 2^ cups milk Melt sugar over a slow fire in a skillet until brown. It re- quires constant stirring to prevent burning. Remove from fire and stir in milk. Put back on fire and let sugar dissolve thor- oughly. Beat eggs very light, pour in milk and dissolved sugai, stir well and pour into custard-cups. Place in pan of hot water and bake in slow oven until done. Be careful not to cook too long. 78 MODERN MEATLESS COOK BOOK CHARLOTTE RUSSE \ l /4 cup milk \ l /4 tablespoons granulated 5 tablespoons sugar gelatine 2 eggs '4 cup water J4 teaspoon salt 1 cup heavy cream \ l /2 teaspoons vanilla Scald the milk. Beat yolks of eggs slightly, add two tea- spoons sugar, salt, and pour over milk gradually, stirring con- stantly. Return to double boiler and cook, stirring constantly until mixture thickens slightly and a coating is formed on the spoon; then add the gelatine soaked in the cold water fifteen minutes. As soon as gelatine has dissolved, strain and set pan containing mixture in a pan of ice-cold water, stirring occasion- ally that mixture may not lump. As mixture thickens add the whites of eggs beaten stiff and the cream beaten stiff, mixed with three tablespoons sugar and the vanilla. Pour into molds and serve with sponge cake. l/^ cups strong coffee 1 tablespoon gelatine (gran- YZ cup milk ulated), soaked in a little l /2 cup sugar cold water 3 eggs Add to coffee, milk, sugar, egg yolks and gelatine. Cook ingredients in double boiler until mixture begins to thicken. Meantime, beat the egg whites very stiff and when the pudding is stiff stir it into them. Add one teaspoon vanilla and set away in a mould wet with cold water. Chill and serve with plain or whipped cream. Cereal coffee may be substituted but must be strong. DELIGHT DESSERT Make a cream sponge cake, bake in two layers, cover each layer with stiffly whipped cream, sprinkle with chopped wal- nuts and serve with chocolate syrup, made as follows: Mix to- gether one cup sugar, one-half cup water, four tablespoons chocolate, boil five minutes. MISCELLANEOUS DESSERTS 79 FRUIT SALAD AS DESSERT 1 envelope Knox's gelatine 2 bananas 3 cups boiling water Juice of 1 lemon 2 oranges Cream YZ cup walnuts Soak gelatine half hour in half cup cold water. Pour three cups boiling water over this and sweeten to taste. Let liquid cool. Add oranges, bananas, nuts cut into small pieces, then lemon juice. Serve with cream. LEMON CREAM 4 eggs \]/2 lemons 5 rounded tablespoons sugar y% teaspoon salt Separate yolks and whites, beat yolks until lemon color, add sugar, grated peel and juice of lemons, stir well. Boil in double boiler until it thickens. Take from the fire and cool, then pour it into the well beaten whites to which salt has been added be- fore beating, stirring well. Put in glass sherbet cups and serve cold. LEFT-OVER CAKE DESSERT. 1 quart milk Butter size of egg 3 eggs Sugar, salt, vanilla 1 heaping teaspoon corn- starch Toast pieces of left-over cake, put in dish, pour over it custard. Custard Heat milk in double boiler. Wet cornstarch with a little cold milk, put in eggs and sugar, beat together and stir into the hot milk. LEMON BANANAS 1 dozen bananas 3 lemons 1 cup sugar Slice bananas, put sugar and juice of lemons over them and let stand two hours before serving, turning over two or three times while standing. Orange juice may be added. 80 MODERN MEATLESS COOK BOOK MARMALADE MERINGUE Make rich pastry, roll not too thin, cut into squares or ob- longs and bake. Spread with orange marmalade (or other fruit). Cover with meringue made by adding a quarter cup sugar to stiffly beaten white of one egg, salt. Put in oven and brown slightly. MINUTE TAPIOCA \y 2 pints milk 3 eggs 1 cup minute tapioca 1 tablespoon butter 1 cup sugar Salt, vanilla, lemon Put the tapioca and milk into a double boiler and cook fif- teen minutes, add sugar, butter, flavoring and a pinch of salt and cook five minutes longer, then add beaten yolks of eggs. Re- move from stove and stir in the beaten whites. Pour into dish and serve with cream. ORANGE CUSTARD 1 level tablespoon cornstarch 1 teaspoon vanilla 4 oranges 1 heaping cup sugar 1 quart of milk 4 eggs Mix cornstarch with a little milk, beat yolks of two eggs and two whole eggs and add to cornstarch, then milk, sugar and vanilla. Cook in double boiler until it thickens. Cut four or- anges into small pieces in dish in which custard is to be served and sprinkle about half a cup of sugar over them and let stand. Just before serving, pour the custard over the oranges. Beat the whites of two eggs stiff, add a little sugar and drop in spoon- fuls over top of pudding. Serves ten. PEACH CUPS 1 pint milk 1 tablespoon melted butter 3 cups flour 2 heaping teaspoons baking Y-2. teaspoon salt powder 2 eggs Fruit Beat eggs, add milk, salt, flour and beat thoroughly, then mix in butter and baking powder. Put a little into each baking cup, then a layer of fruit, cover with more batter and set cups in a pan half filled with boiling water. Bake twenty minutes in quick oven. Serve with cream or soft sauce. Glass sherbet cups may be used. MISCELLANEOUS DESSERTS 81 PEACH ICE CREAM 1 quart milk 1 cup sugar 4 eggs Scald the milk. Beat the eggs and add sugar. Mix together and pour into scalded milk. Cook very slowly, stirring until it thickens a little; set to cool. Cut up six peaches fine and cover with a cup of sugar. Add one pint whipping cream to peaches and then add this to cooked mixture. Freeze. PEACH MELBA 2 eggs 2^ tablespoons boiling y 2 cup sugar water Y-Z cup flour Vanilla Y$ teaspoon baking powder Peaches, canned or fresh Beat yolks and sugar, add water, baking powder, flour and whites of eggs. Pour into greased pan and cover dough with fruit. Bake from a half to three-quarters of an hour. Serve with whipped cream. PINEAPPLE FLIP 1 can minced pineapple 1 tablespoon cornstarch 2 cups water Small lump butter V/2 cups sugar Yolks 2 eggs Mix together above ingredients and cook in double-boiler. As soon as it thickens, pour into a deep dish and spread the beat- en whites of eggs over top, brown slightly. Serve very cold. PINEAPPLE FLUFF 1 tablespoon gelatine 1 cup sugar 1 cup cold water 1 cup pineapple 1 cup boiling water 1 pint cream Soak gelatine in cold water, dissolve in boiling water, add sugar and pineapple. Turn mixture into cream which has been well whipped. Mould and serve with soft custard. PINEAPPLE TAPIOCA 2 tablespoons minute tapioca 1 cup grated pineapple 1 cup water 1 tablespoon sugar Cook in double-boiler tapioca, water, pineapple, sugar and salt twenty minutes or until top is clear. Serve hot or cold, with or without cream. Mould if desired. 82 MODERN MEATLESS COOK BOOK STRAWBERRY SHORT CAKE 2 cups flour 1 cup butter and crisco 3 level teaspoons baking mixed powder 1 egg j-4 teaspoon salt 1 tablespoon sugar Milk Work shortening into the flour, add baking powder, salt, break egg into flour, add enough milk to make a thick batter, stir well. Bake in shallow pan about twenty minutes. When done, remove from pan, split and spread with butter. Cover with the berries, which have been crushed and sweetened. Serve at once. STRAWBERRY DESSERT 1 quart strawberries 1 cup water 1 cup sugar 1 lemon l /2. box gelatine Whites 4 eggs Mash the berries and stir in one-half cup sugar, cover the gelatine with a gill of water and let stand one hour. Make a syrup of one-half cup sugar and one cup water, simmer slowly twenty minutes. Strain the berries, pour boiling syrup over gel- atine, return to the fire and stir until dissolved. Remove, add berry juice and lemon juice. Set aside until mixture begins to cool, beat ten minutes, add gradually as it thickens the well beat- en whites and beat until quite stiff. CHAPTER XIV. COOKIES, DOUGHNUTS and WAFERS DROP COOKIES 4 tablespoons butter ^2 teaspoon salt 1 cup sugar y^ cup chopped raisins or 4 tablespoons sweet milk walnuts 2 eggs, beaten 1 teaspoon vanilla 2 cups flour, well rounded Little nutmeg 2 teaspoons baking powder Cream butter and sugar, add eggs, then flour, into which salt and baking powder have been put, then nutmeg, raisins and flavoring. Stir until thoroughly mixed. Drop from teaspoon on buttered tins, leaving a space between each cookie. Bake in moderate oven. FRUIT COOKIES NO. 1 2 egg 1 cup currants 1 cup brown sugar 1 teaspoon each of soda, salt % cup butter and cinnamon J/2 cup hot water y$ teaspoon cloves 1 cup raisins }/ 2 teaspoon nutmeg Mix the whole with enough flour to roll or drop. Bake in moderate oven. FRUIT COOKIES NO. 2 l /2 cup butter l / 2 teaspoon cinnamon 1 cup sugar ^ cup chopped walnuts 2 eggs j4 cup chopped raisins l /2 teaspoon soda % cup chopped currants 3 tablespoons hot water 1% white flour % teaspoon salt Cream butter and sugar, add eggs well beaten, soda dis- solved in water and one-half the flour with salt and cinnamon. Then add fruit and the rest of the flour. Drop on greased pan and bake in a moderate oven fifteen or twentv minutes. 84 MODERN MEATLESS COOK BOOK GRAHAM COOKIES 3 cups Graham flour 4 tablespoons milk 1 cup sugar 1 teaspoon soda (scant) 1 cup butter 1 teaspoon nutmeg 2 eggs well beaten Salt Cream butter and sugar. Add beaten eggs and milk, then dry ingredients, previously sifted. Roll thin, cut and bake in moderate oven. GINGER COOKIES 1 egg 1 teaspoon ginger 1 cup brown sugar 1 teaspoon soda, dissolved in 1 cup molasses 3 tablespoons hot water 1 cup butter or crisco Flour Mix the whole with enough flour to roll out nicely. Bake in moderate oven. HONEY DROP COOKIES y* cup butter 3 tablespoons lemon juice y 2 cup sugar 3y 2 cups flour 1 cup honey 1 teaspoon soda 2 eggs beaten separately Rind of lemon (yellow part only) Cream sugar and butter, add honey, beaten yolks and flour to which soda has been added, then juice, rind of lemon and beat- en whites. Mix, roll thin, cut and bake in moderate oven. OATMEAL COOKIES 1 cup sugar 2 cups oatmeal 2 e gg s 1 CU P raisins 1 cup butter 1 teaspoon soda 5 tablespoons sour milk Salt 2 cups flour Beat eggs, add sugar and beat again, then add melted short- ening and milk in which soda has been dissolved, salt. Mix well, add flour, oatmeal, chopped raisins well floured. Drop from a teaspoon on a well buttered tin. Bake in moderate oven. COOKIES, DOUGHNUTS AND WAFERS 85 FINOCHIE WAFERS 1 cup brown sugar 4 tablespoons flour 3 eggs 1 cup chopped walnuts l /4 teaspoon baking powder Pinch salt Beat eggs, add sugar, then dry ingredients and nuts. Must be dropped on greased enamel pan allowing room for spreading. Bake until a delicate brown. ROLLED OATS COOKIES NO. 1 1 cup sugar 1 teaspoon nutmeg 1 cup butter 2 l / 2 cups rolled oats 4 tablespoons milk 2*4 cups flour 2 eggs well beaten Salt 1 scant teaspoon soda Mix sugar, butter, eggs, milk, nutmeg and soda dissolved in a little hot water, salt, then flour and rolled oats. Roll thin, cut and bake in moderate oven. ROLLED OATS COOKIES NO. 2 1 cup Golden "C" sugar l /> cup seedless raisins l / 2 cup Wesson or Primrose l / 2 cup chopped nuts oil 1 teaspoon cinnamon 2 eggs l / 2 teaspoon soda (dissolved 2 cups rolled oats in a little hot water) 2 cups flour Mix sugar, oil, beaten eggs, add flour alternately with dis- solved soda, then add nuts, raisins and cinnamon. After mix- ing, let dough stand about an hour, then drop from teaspoon on a well buttered tin. Bake in moderate oven. ROLLED OATS COOKIES NO. 3 1 cup sugar 1 teaspoon salt Y^ cup crisco 1 teaspoon cinnamon 1 cup chopped raisins T level teaspoon soda 2 eggs 2 cups rolled oats 2 level cups flour Cream sugar and crisco. Add eggs after beating well, then raisins. Sift flour, salt, cinnamon and soda together, add slow- ly to mixture. Stir in rolled oats. This makes a very stiff mix- ture. Take out by teaspoonfuls and roll in palm of hand. Bake in moderate oven. Sufficient to make sixty-five. $6 MODERN MEATLESS COOK BOOK * ROLLED OATS COOKIES NO. 4 Y^ cup butter or crisco 1 scant cup chopped raisins 1 cup sugar 1 teaspoon cinnamon 2 well beaten eggs 1 teaspoon salt 2 cups flour 24 teaspoon soda 2 cups rolled oats Cream butter and sugar, add eggs ; mix dry ingredients to- gether and combine with first mixture ; add raisins and drop on buttered pan. Bake in slow oven. ROLLED OATS COOKIES NO. 5 2 cups rolled oats 1 cup sugar 1 cup flour 1 cup chopped walnuts l / 2 cup butter y 2 teaspoon baking powder legg Cream butter, add sugar, then well beaten eggs. Mix in flour, rolled oats and baking powder, lastly nuts. Drop on greased pan and bake about fifteen minutes. SOUR CREAM COOKIES 2 /T, cup shortening 1 scant teaspoon soda 1 cup sugar Flour enough to mix 1 egg Salt 1 cup thick sour cream Do not mix too stiff. Before baking rub lightly with the unbeaten white of an egg and sprinkle with sugar. WALNUT COOKIES 1 cup chopped walnuts y 2 teaspoon each of ginger, 1 cup molasses cloves and salt 1/3 cup melted butter 1 teaspoon soda 1 egg well beaten 3J/2 cups Hour 1 teaspoon cinnamon Mix sugar, molasses, butter, egg, cinnamon, ginger, cloves and salt, add soda dissolved in one teaspoon boiling water. Mix well, add flour and nuts. Pinch off small pieces the size of a walnut. Roll in sugar and bake in quick oven. COOKIES, DOUGHNUTS AND WAFERS 87 SUGAR COOKIES 1 small cup sugar 2 eggs well beaten 1 small cup crisco and butter 2 level -tablespoons baking 2 large cups flour powder ^ e - 2 tablespoons milk Extract or spice Mix sugar and shortening, add milk and eggs. Sift baking powder with flour and stir all together. Roll, cut and bake in moderately hot oven. RAISED DOUGHNUTS NO. 1 1 cake Fleischman's yeast y 2 cup sugar 1^4 cups milk, scalded and 3 tablespoons butter cooled yj: teaspoon mace 1 tablespoon sugar 2 eggs y 2 cups sifted flour %. teaspoon salt Dissolve yeast and one tablespoon sugar in luke warm wa- ter, add half of the flour and beat well, cover and let rise in warm place for about an hour or until bubbles burst on top. Add to this the butter and sugar creamed, mace, eggs well beaten, the remainder of the flour to make soft dough, and lastly the salt. Knead lightly. Place in well greased bowl, cover and allow to rise again in warm place for about one and one-half hours. When light, turn on floured board, roll to about one-fourth inch in thickness, cut with small doughnut-cutter, cover and let rise again, on floured board, in warm place until light, about forty- five minutes will be required. Drop into deep hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat it will be found to be the right tempera- ture in which to cook doughnuts. Doughnuts made in this way do not absorb the fat because they rise before and not after they are put into the grease. DOUGHNUTS NO. 2 1 egg y$ cup sweet milk 1 teaspoon nutmeg 2 tablespoons crisco 1 rounded teaspoon baking *4 teaspoon salt powder Flour Yz cup sugar Mix crisco, sugar and egg, add milk, salt, nutmeg, flour ar.d baking powder enough flour for soft dough. This makes about twenty-one doughnuts. 88 MODERN MEATLESS COOK BOOK DOUGHNUTS NO. 3 1 cup sugar 1 cup sour milk 3 teaspoons melted crisco 1 level teaspoon soda 2 eggs 1 teaspoon nutmeg l /2. teaspoon salt 3^ cups sifted flour 1 teaspoon vinegar Put eggs in mixing bowl and beat well, add sugar, melted crisco, milk in which soda has been dissolved, then nutmeg, vine- gar and flour. Roll on lightly floured board, cut with doughnut cutter and fry in deep hot crisco. DOUGHNUTS NO. 4 1 cup sugar 1 teaspoon baking powder 1 egg Salt 1 cup sweet milk Nutmeg 1 tablespoon butter Flour Mix all together and roll. NUT DOUGHNUTS NO. 5 \Y$ cups sugar 1 teaspoon vanilla 4 tablespoons crisco \ l /2 teaspoons lemon \Yz cups milk ^2 teaspoon salt 2 eggs l / 2 cup walnuts 4 rounded teaspoons baking Flour powder Cream crisco and sugar, add well beaten eggs, milk, salt, flavoring, nuts and flour enough to make a soft dough. CHEESE WATERS % pound grated cheese 1 egg ,4 tablespoons sifted flour 1 tablespoon butter Salt Mix cheese and flour, add egg, butter and salt, then water enough to make a stiff dough ; roll very thin, cut into any desired shape and bake in quick oven. COOKIES, DOUGHNUTS AND WAFERS '89 CHEESE STRAWS 4 tablespoons sifted flour ]/ 2 teaspoon salt 2 cups grated cheese \olks of 2 eggs Knead as you would bread. Roll quarter of an inch thick. Cut in strips and bake fifteen minutes in hot oven. CHEESE BALLS 2 cups grated cheese 1 egg 1 cup cracker crumbs Salt and pepper Mix all together, and if necessary add a little milk to mould into balls, fry in deep fat and drain on paper. Serve with pie or salads. CRUMBETTES y 2 cup butter 2 cups rolled oats 1 cup brown sugar 1 cup flour l /4 cup boiling water l / 2 cup chopped walnuts l /2 teaspoon soda l / 2 cup chopped raisins Cream butter and sugar, add boiling water in which soda has been dissolved, then rolled oats, flour, nuts and raisins. Mix and let stand one hour before rolling out. Bake like cookies or drop cakes. CREAM PUFFS 1 cup boiling water 1 cup flour sifted Y 2 cup butter 3 eggs unbeaten To the boiling water add butter, let boil a minute, then add sifted flour, remove from fire, beat until cool and add unbeaten eggs, one at a time. Stir this mixture until smooth. Drop a ta- blespoon of batter into hot gem pans and bake one hour in a moderate oven. Fill with whipped cream or rich custard with chopped nuts or bananas. FRUITS AND NUT BARS 1 cup sugar 1 cup dates chopped 24 cup flour Finch of baking powder 2 eggs Pinch of salt 1 cup nuts chopped Beat eggs and sugar well, add nuts, dates, flour. Bake in shallow pan, lined with well greased heavy paper. When cold cut in oblong pieces and roll in powdered sugar. 90 MODERN MEATLESS COOK BOOK HERMITS 3 cups brown sugar 1 teaspoon cinnamon 1 cup butter 1 teaspoon nutmeg 6 cups flour 4 tabVpoons sweet milk 2 cups raisins 4 eggs 2 cups currants 1 cup chopped nuts 2 teaspoons soda A htllc grated orange peel Cream butter and sugar. Add milk, beaten eggs and soda sifted into half the flour. Add fruit and nuts which have been chopped and floured, then the spices and balance of flour. Roll and bake in- moderate oven. KISSES 1 cup granulated sugar 6 drops of vanilla 3 whites of eggs Beat whites of eggs on a platter till very light and dry, add sugar gradually, beating it in well, last the vanilla. Drop in spoonfuls on a tin baking sheet lightly buttered. Bake one hour in an extremely slow oven, watching carefully, as they should not be more than a deep cream color when done. If the kisses are made according to directions and baked slowly, they will not spread while baking. Do not beat eggs in a bowl but on a platter, with a flat wire egg-beater. This is nec- essary to obtain results. KISSES NO. II 2 egg whites 1 tablespoon cornstatch 2 /z cup sugar 2 x /2 cups cocoanut Put bowl into pan of hot water while mixing above ingredi- ents. Drop on tin and bake. MACAROONS ^2 pound granulated sugar Y-2 teaspoon almond extract l /2. pound English walnuts Whites of 2 eggs Add sugar gradually to the unbeaten whites of eggs. Beat the mixture until it bubbles. Add flavoring, stir in the nuts. Heat tins and oil with paraffin. Take mixture out by teaspoon- fuls, and roll in palm of hand to size of small walnut. Bake in moderate oven. Sufficient for fiftv macaroons. COOKIES, DOUGHNUTS AND WAFERS 91 MARGUERITES l /2 cup powdered sugar Lemon extract Hot milk Salt Walnuts chopped Crackers To powdered sugar add enough milk to make right consist- ency to spread, add salt and extract. Spread this on crisp soda crackers, sprinkle with walnuts. PEANUT WAFERS 1 cup powdered sugar 1 tablespoon flour 1 cup raw peanuts Whites of 2 eggs 1 teaspoon vanilla Mix powdered sugar and well beaten whites, add peanuts chopped, flour and vanilla. Drop in spoonfuls on well buttered tin. Bake in moderate oven. WALNUT WAFERS 1 cup brown sugar 2 tablespoons flour 2 eggs 1 cup walnuts Mix sugar and eggs, add flour and walnuts. Roll thin and bake in quick oven. ROCKS 1 cup crisco or butter 1 level teaspoon soda, dis- \ l /2 cups brown sugar solved in */? cup hot water 3 cups flour 1 rounded teaspoon baking 3 eggs or 7 yolks powder 2 cups seeded raisins ]/ 2 cup walnuts chopped chopped 1 teaspoon cinnamon % teaspoon cloves l / 2 teaspoon nutmeg Mix butter and sugar, add eggs, spices, two cups of the flour sifted with baking powder and soda. Put nuts and raisins into remaining cup of flour and add to mixture. Drop on but- tered tin. Bake in moderate oven. CHAPTER XV. CAKES and GINGER BREAD ANGEL CAKE 10 e gg s (whites) 1 teaspoon vanilla \y 2 cups sifted sugar 1 teaspoon cream of tartar 1 cup sifted flour Sift sugar once, sift flour four times, add cream of tartar and sift again. Whip eggs to stiff froth on large flat platter, add sugar lightly, then flour very gently and vanilla. Do not stop beating until put into the pan to bake. Bake in a very slow oven, about forty-five minutes. Turn pan upside down until cool. APPLE SAUCE CAKE 1 cup sugar 1 teaspoon cinnamon y 2 cup butter y 2 teaspoon cloves 1 cup unsweetened apple 1 teaspoon soda, dissolved in sauce tablespoon boiling water 1^4 cups flour Cream butter and sugar, add apple sauce, spices and soda dissolved, then flour. Bake in moderate oven. ALMOND CAKE l / 2 pound almonds blanched \ l / 2 cups flour and chopped }/ 2 teaspoon lemon extract y 2 pound sugar 7 eggs y 2 teaspoon cram tartar Salt Beat yolks until stiff and mix with almonds, sugar, flavor- ing and salt. Add cream of tartar to whites beaten very stiff and fold into the mixture. Bake in pan with hole in center about one hour. This is about the same as sponge cake. CAKES AND GINGER BREAD 93 BISHOP CAKE .1 cup sugar 1 rounded teaspoon baking 1 l /4 cups flour powder 1 cup dates 3 eggs 1 cup chopped walnuts Salt Beat eggs very light, add sugar, then to this add nuts and dates rolled in flour to which baking powder has been added. Baked slowly. BLACK CAXE Part I. 1 cu.p grated chocolate l /2 cup sweet milk ] cup brown sugar Put all this in a dish on the stove, let it come to boiling point, stirring that it may not burn. Cool and mix with Part II. Part II. 1 cup brown cugar 3 egg yolks 1 cup sweet milk 2 cups flour heaped a little l /t cup butter 1 teaspoon soda Cream butter and sugar, add milk, beaten eggs, flour- in which soda has been sifted and bake in layers. Fill with Black Cake Filling. CHOCOLATE GLACE CAKE 1 cup sugar ^2 cup flour l /2 cup butter ~L l / 2 cups flour 1 square Baker's unsweet- 2 teaspoons baking powder ened chocolate 1 teaspoon vanilla 2 eggs Pinch of salt Cream sugar and butter with melted chocolate, drop eggs unbeaten into this and beat for five minutes. Add milk, flour and baking powder, vanilla and salt. CHOCOLATE LOAF CAKE Y-Z cake or two tablespoons 2 eggs chocolate ^2 cup milk YZ cup hot water 2 cups flour 2 cups sugar 4 teaspoons baking powder ]/2 cup butter Cook chocolate in water, cool. Cream sugar and butter, add eggs, milk, flour and baking powder. When chocolate is cool beat into batter. Bake in moderate oven forty-five minutes. 94 MODERN MEATLESS COOK BOOK COCOA TEA CAKES 1 cup sugar 3 level teaspoons baking Yz cup butter powder 3 eggs 1 teaspoon vanilla Y> cup flour Chopped nuts YZ cup cornstarch Salt Y$ cup cocoa Mix sugar, butter and eggs, sift dry ingredients, add to first mixture, add flavoring. Beat well and put into well buttered muffin tins, sprinkle nuts on top, bake in moderate oven. COCOA CAKE \Y* cups sugar 1 teaspoon soda YZ cup butter 1 teaspoon baking powder 1 cup sour milk 2 cups flour, measured before YZ cup cocoa or chocolate sifting dissolved in Y* cup not water Mix ingredients in order given and bake in layers. Use cocoa filling. COFFEE CAKE >s cup butter 1 egg YZ cup sugar 1 teaspoon salt YZ cup milk 1 heaping teaspoon baking \ l /2 cups sifted flour powder Cream butter and sugar, add beaten egg, then milk, salt, flour and baking powder. Pour into flat tins making dough half inch thick. Dot top with pieces of butter. Sprinkle generously with cinnamon, chopped walnuts and sugar. Bake in moderate oven. CEEAM SPONGE CAKE 1 cup sugar 1 heaping teaspoon baking 4 egg yolks powder \Y* tablespoons cornstarch Pinch of salt 3 tablespoons cold water Flour Stir sugar and yolks together until light, add water. Put cornstarch into cup, fill cup with flour, add baking powder and salt, stir into first mixture, mix well, add beaten whites of eggs. Bake in moderate oven. CAKES AND GINGER BREAD 95 CUP CAKES NO. 1 1 cup sugar 2 eggs YZ cup butter 1 large teaspoon baking y* cup milk powder 1^2 cup flour Salt, vanilla Cream butter and sugar, add beaten eggs, milk, ilour and baking powder. Flavor and bake in moderate oven. CUP CAKE NO. 2 2 cups flour 1 rounded teaspoon baking 1 cup sugar powder 3 eggs 1 tablespoon melted butter 1 cup milk Stir together and bake. DATE CAKE NO. 1 y* cup soft butter 3 teaspoons baking powder \y$ cup brown sugar y* teaspoon each of cinna- 2 eggs mon, nutmeg, cloves, salt y* cup milk l /2 pound dates cut into \Y$ cup flour pieces Cream butter and sugar, add other ingredients, beat for three minutes and bake for forty minutes. This cake is delicious. DATE CAKE NO. 2 1 cup sugar 1 tablespoon flour 5 eggs 1 cup dates 1 rounded teaspoon baking 1 cup walnuts powder Beat yolks and sugar, add flour, baking powder, nuts and dates, then the beaten whites. Bake in two layers, use whipped cream for filling. 96 MODERN MEATLESS COOK BOOK DOLLY VARDEN CAKE 1 cup sugar y 2 teaspoon soda l / 2 cup butter (scant) y 2 cup milk 2 cups flour (scant) whites of three eggs 1 teaspoon cream of tartar Vanilla Cream butter and sugar, add well beaten whites, beat the mixture five minutes. Add one cup of flour with cream of tar- tar, milk in which soda has been dissolved, then the remaining cup of flour. Flavor. While hot cover with Gilt Edge Frosting made of the beaten yolks and twenty-five teaspoons of powdered sugar. Mapleine frosting may be used. GERMAN APPLE CAKE 2 cups flour 1 tablespoon sugar l/^ good teaspoons baking Cinnamon powder Salt 2 eggs Milk 2 tablespoons crisco Apples 2 tablespoons butter Sift together flour, baking powder and salt, add crisco and butter, mix thoroughly, then add sugar, eggs and enough milk to make a dough as for pie crust. Roll, put into square baking pan, well greased and spread dough on the sides. Peel six apples and cut into sixteenths. Place in rows as close as possible on cake. Sprinkle with sugar and cinnamon. Bake until apples are done. Serve with whipped cream. GINGER BREAD 1 cup brown sugar (golden y> cup sour or butter milk C) 2 cups flour y 2 cup molasses \ l / 2 teaspoons ginger 3 tablespoons Wesson or y 2 teaspoon soda Primrose oil (dissolved in hot water) 2 eggs Mix sugar, molasses, oil and beaten eggs. Add sour milk, dissolved soda, flour and ginger. Grease pan well, then dust with flour. Bake in moderate oven. CAKES AND GINGER BREAD 97 GINGER BREAD (Soft) l/^ cups molasses 1 teaspoon soda \y 2 cups brown sugar 1 teaspoon allspice \y 2 cups butter l / 2 teaspoon ginger \ l /2 cups sweet milk 3 cups flour Mix sugar, butter and molasses. Add milk in which soda has been dissolved, flour, ginger and allspice. Grease pan well then dust with flour. Bake in moderate oven. HOT GINGERBREAD 1 l /2 cups sifted flour l / 2 teaspoon ginger l /2 teaspoon soda l / 4 cup butter or crisco l / 2 teaspoon baking powder ]/ 2 cup sugar l / 2 teaspoon cinnamon y 2 cup molasses y 2 teaspoon nutmeg 1/2 cup milk l / 2 teaspoon cloves 1 egg well beaten Sift flour with soda, baking powder and spices. Cream but- ter, sugar and molasses, add egg, then add flour and milk, al- ternating'. Bake twenty minutes in moderate oven. JAM CAKE 1 cup butter 3 tablespoons sour milk 1 cup sugar >/ 2 teaspoon cinnamon 2 cups flour l / 2 teaspoon cloves 1 cup jam l / 2 teaspoon nutmeg 3 eggs 1 teaspoon soda Cream butter and sugar, add sour milk, jam and spices. Sift flour to which soda has been added. Stir in well beaten egg?. Bake in moderate oven in layers. Use Cream Filling No. 2. LAYER CAKE 2 cups sugar 2 cups flour 3 eggs 3 level teaspoons baking Y^ cup cornstarch powder 1 cup milk }/ 2 teaspoon extract of lemon y 2 teaspoon almond extract Juice >< lemon 24 cup butter Cream butter and sugar. Add yolks of eggs beaten light, flour, cornstarch sifted with baking powder, alternating the flour with one cup of milk. Beat thoroughly, add extract, lem- on juice and fold in the stiffly beaten whites. Bake in layers and put together with Cream Filling No. 1. 98 MODERN MEATLESS COOK BOOK MINUTE CAKE 2 eggs 2 heaping teaspoons baking 1 heaping cup flour (with- powder out sifting) 1 teaspoon vanilla 1 scant cup sugar Milk 3 tablespoons chocolate Butter size of an egg Measure dry ingredients and put into sifter; sift into mix- ing bowl. Take same cup and put a small quantity of milk into it, break eggs into cup without beating, melt butter and put into cup, then fill up cup with milk and stir into the flour mixture, add vanilla. Bake in two layers in moderate oven. Use Cream Filling No. 3. A splendid cake that never fails and keeps moist several days. MOCHA CAKE l /4 cup sugar 1 heaping teaspoon baking >4 cup milk powder 1 cup flour 2 squares melted chocolate 1 egg 54 teaspoon salt 1 heaping tablespoon butter Vanilla Cream butter and sugar, add yolks of eggs, salt, milk, va- nilla, flour, chocolate and baking powder. Mix well and add white of eggs. Bake in two layers in hot oven. Use Mocha Fill- ing. MOLASSES CAKES l / 2 cup sugar 1 egg Y 2 cup shortening 1 cup sour milk 1 cup molasses 2 teaspoons soda (level) 1 teaspoon ginger 2 tablespoons boiling water l /2 teaspoon cinnamon 2^2 cups flour l / 2 teaspoon salt Put into a warm bowl the sugar, shortening, which should be measured scantily, molasses, ginger, salt, cinnamon. Set bowl on back part of range until ingredients have become warm : then remove to table, add egg unbeaten and beat thoroughly. Now add milk and soda dissolved in boiling water. Stir well, then beat in flour. Bake cakes in buttered muffin-pans in mod- erate oven about twenty minutes. This amount will make two dozen cakes. CAKES AND GINGER BREAD 99 NUT CAKE NO. 1 1 cup sugar 1^2 cups flour */2 cup butter 1 heaping teaspoon baking T/2 cup sweet milk powder Y$ cup chopped nuts 4 teaspoon vanilla 4 egg whites Cream butter and sugar, add milk, then flour with which baking powder has been sifted, add vanilla and whites of eggs well beaten. Bake in moderate oven. NUT CAKE NO. 2 Y-2. cup shortening 2 cups flour \. l / 2 cups sugar 2 teaspoons baking powder Y$ cup milk Whites of 4 eggs 1 cup chopped nuts Cream butter and sugar, add milk, then flour and baking powder sifted together, nuts, vanilla and whites of eggs well beaten. Bake in moderate oven. ORANGE LAYER CAKE 1 cup butter 2 teaspoons baking powder 2 cups sugar 3 eggs 1 cup cold water 1 tablespoon orange juice 3 cups flour A little grated orange rind Cream butter and sugar, add water, flour in which baking powder has been sifted, then eggs well beaten, orange juice and rind. Bake in layers. Use Orange Filling. POTATO CAKE 2 cups sugar 2 teaspoons baking powder % cup butter 2 squares grated chocolate 1 cup hot mashed potatoes 1 cup chopped walnuts T/2 cup sweet milk or cold 1 teaspoon powdered cinna- water mon 2 cups flour 1 teaspoon powdered cloves 4 eggs ]/2 teaspoon grated nutmeg Cream butter and sugar, add yolks of eggs well beaten, flour mixed with baking powder, spices, milk, potatoes mixed with chocolate, walnuts and the whites of two eggs beaten stiff. The potatoes must be hot when mixed with the chocolate. Bake in loaf or layers and ice with White Icing. A delicious cake. 100 MODERN MEATLESS COOK BOOK PRIZE LOAF CAKE 1 cup sugar \ l / 2 teaspoons baking po.vder l /2 cup butter or crisco 2 level tablespoons ground (scant) chocolate 2 eggs YZ cup seedless raisins y 2 cup milk Y^ cup walnuts meats \ l /2 cups flour Cream sugar and shortening, add egg yolks, beat well, add milk, then flour which has been sifted two or three times with baking powder. Add half teaspoon salt if crisco is used. Beat whites thoroughly and add carefully. Separate dough into even parts. To one add the chocolate or cocoa, which has been mois- tened with a little milk, then the raisins, and spices, if desired. To the white part add the walnuts, cut into half inch pieces. Put a spoonful of light and then dark into cake pan until all is used. Bake forty-five minutes in slow oven. Frost with Choc- olate Filling. PRUNE CAKE NO. 1 1 cup butter 1 cup prune juice 1 cup sugar 1 teaspoon soda (dissolved l /2 cup nut meats in warm water) 1 cup prunes Yolk of 2 eggs 2^ cups flour Cream butter and sugar, add egg yolks, beat well, then add prunes cut fine, prune juice, soda, flour and nut meats. Bake fifty minutes. PRUNE CAKE NO. 2 1 cup sugar 1 teaspoon soda, dissolved in 2 tablespoons butter warm water 2 eggs 1 cup chopped walnuts 124 cups flour 1 cup prune juice 3 teaspoons chocolate Spice, cinnamon, salt 1 cup chopped stewed prunes Cream sugar, butter and eggs, add chocolate, spice, salt, stir well; add prunes, prune juice, nuts, mix well; then flour, lastly soda. Bake in layers in moderate oven. Use Cream Fill- ing No. 1. CAKES AND GINGER BREAD 101 QUICK TEA CAKES 1 cup sugar 2 cups flour Y? cup butter 2 heaping teaspoons baking l /2 cup milk powder 2 eggs Put all together and beat four minutes with a silver fork. Flavor with vanilla and bake in gem pans in quick oven. One cup raisins improves cakes. SNOW CAKE 1 cup sugar 1 teaspoon baking powder Y-2 cup butter Whites of 4 eggs y 2 cup milk Flavoring 1^2 cups flour Cream butter, add sugar gradually, unbeaten whites, beat until foamy, add flavoring. Sift flour and baking powder twice, add to first mixture alternately with the milk. Bake in moder- ate oven. SWISS CAKE 1 cup cream Enough flour to knead like 1 cup sugar bread 6 eggs Mix, roll thin and fry same as doughnuts. WHITE CAKE 2 cups sugar 2 teaspoons baking powder 1 cup butter Whites of 5 eggs 1 cup milk Flavoring 3 cups sifted flour Cream butter and sugar, add milk, flavoring, flour sifted with baking powder and lastly well beaten whites. For a yellow cake use yolks of eggs beating well and mixing with the creamed sugar and butter, then add the other ingredi- ents. WHITE LAYER CAKE y$ cup butter l / 2 cup milk 1 cup sugar 2^2 teaspoons baking powder \Y^ cups flour y-2. teaspoon lemon extract y? cup cornstarch ^2 teaspoon almond extract 3 egg whites Cream butter and gradually beat in sugar. Sift flour, corn- starch and baking powder, add alternately to cream mixture with a half cup milk, fold in the stiffly beaten whites, add ex- tract. Use any preferred filling. Bake in layers. CHAPTER XVI. FILLINGS and FROSTINGS BANANA FILLING 2 egg whites y 2 cup sugar 3 bananas Salt Beat whites, add sugar, salt. Slice bananas enough to cov- er layers. Spread mixture over bananas. BLACK CAKE FILLING 1 cup brown sugar ^ cup sweet milk YZ cup butter Boil until of a creamy thickness. Spread between layers ot cake and on top. BOILED ICING 1 cup sugar 1 egg l /2 cup water Boil sugar and water until it will spin, making a hair-like thread. Beat white of egg to stiff froth and continue beating it with an egg beater while the syrup is poured on slowly by some one else. It can be used immediately. BROWN SUGAE FROSTING NO. 1 l/^ cups medium brown 1 teaspoon butter sugar y 2 teaspoon vanilla \ l /3 cups milk Boil sugar, milk and butter until a soft ball forms when dropped into water. Cool until tepid. Add vanilla and beat un- til thick enough to spread on cake. BROWN SUGAR FROSTING NO. 2 1 cup brown sugar 1 teaspoon vanilla 3 tablespoons water White of one egg Boil sugar and water until it forms a soft ball when dropped into cold water. Pour gradually over the stiffly beaten whites, beating constantly until the mixture is of the right consistency to spread. Add flavoring and spread evenly over cold cake. FILLINGS AND FROSTINGS 103 CHOCOLATE FILLING 1 cup sugar 5 tablespoons milk 3 tablespoons chocolate Vanilla Mix the above ingredients and cook slowly five minutes. COCOA FILLING l /2. cup sugar 1 heaping tablespoon cocoa Y$ cup boiling water 1 teaspoon vanilla 1 heaping tablespoon flour Butter size of egg Mix flour, cocoa and sugar, pour hot water slowly on this mixture and cook, stirring until smooth and thick, add vanilla and butter. CREAM FILLING NO. 1 Y$ cup sugar Butter Yz cup milk Vanilla Boil until threads form when spoon is lifted above sauce- pan. Add butter size of an almond and a few drops vanilla. Stir until thick enough to spread. CREAM FILLING NO. 2 24 cup powdered sugar 2 teaspoons cold water 1 egg, white Extract Beat egg stiff, add water and sugar. Beat thoroughly, add flavoring. Spread with a spatula. CREAM FILLING NO. 3 2 cups sugar Butter size of an egg % cup milk Vanilla Boil sugar, milk and butter slowly fifteen minutes or until it gathers together when tested in cold water. Remove from fire and pour into large bowl, add one tablespoon vanilla and beat until cold. Place between layers and cover sides and top. GILT EDGE FROSTING 3 egg yolks 25 teaspoons powdered sugar Beat yolks until lemon color, add sugar gradually. Spread on while cake is hot. 104 MODERN MEATLESS COOK BOOK LEMON FILLING 1 cup sugar Juice and grated rind of one y* tablespoon butter lemon Yolks of two eggs Put ingredients into double-boiler, stir and cook until the mixture thickens. Spread between the layers of cake. Ice the top with White Icing made from the whites of eggs not used in filling. MAPLEINE 1 cup sugar y 2 teaspoon mapleine l / 2 cup milk 1 teaspoon butter Mix all together and cook until, when dropped from spoon into cold water, it will hold together. Remove from stove, stir until right consistency to spread. MARSHMALLOW CREAM FILLING 1 tablespoon gelatine y 2 cup grated pineapple y% cup boiling water 1 scant cup sugar l /2 pint whipping cream Pinch salt yt cup cold water Dissolve gelatine in cold water, add boiling water, sugar, salt and pineapple. Whip cream stiff and when gelatine begins to set, which will be about two hours, whip cream into it. Al- low this to stand twenty minutes or until thick enough to spread. Stir frequently so fruit will not settle to bottom. This filling may be made the day before and cut into slices ready to use. MOCHA FILLING NO. 1 1 cup powdered sugar 2 tablespoons strong hot cof- 1 tablespoon butter, heaping fee y-z teaspoon vanilla 2 tablespoons cocoa Cream sugar and butter. Add vanilla, coffee and cocoa. MOCHA FILLING NO. 2 2 cups powdered sugar 3 tablespoon ground choco- y> cup melted butter late or cocoa l /2 cup chopped walnuts 1 tablespoon strong coffee Salt Mix sugar, chocolate, add coffee, stir, then add butter, stir again, and when smooth add walnuts. FILLINGS AND FROSTINGS 105 NUT FILLING 1 cup sugar 2 egg whites y$ cup water 1 cup walnut meats chopped Boil sugar and water together until stiff (not brittle) when tried in cold water. Beat whites to stiff froth, turn into boil- ing sugar and stir until the mixture creams. Add walnut meats to two-thirds of this cream and spread between the layers. Spread the remaining one-third over the top. ORANGE FILLING 3 egg whites 2 cups sugar 1 cup milk Whip whites of eggs with sugar to stiff froth, add grated rinds and pulp of oranges and cornstarch dissolved in a little cold water. Stir mixture into boiling milk and cook in double- boiler until it thickens. Do not allow to boil. Place between layers while hot. To white of one egg beaten a little, add six tablespoons powdered sugar, one at a time, and beat continually. Flavor. UNCOOKED FROSTING NO. 2 l /t cup powdered sugar Milk to soften % teaspoon lemon extract Pinch salt Put together in order given, stir until smooth and spread Fruit coloring may be added. WHITE ICING 1 cup sugar y^ tablespoon vinegar 7 tablespoons water 2 egg whites Put sugar into small saucepan, add water and' vinegar and cook until a thread forms ; then pour over beaten whites, beat until cool enough to spread. Half a teaspoon of pistachio ex- tract will give a delicious flavor to icing. CHAPTER XVII. BREADS and BREAKFAST FOODS EVER READY YEAST 1 cake Magic yeast 1 pint potato water 1 cup warm water 2 tablespoons sugar Soak yeast cake in warm water, strain through fine cloth, add to water in which potatoes have been boiled without salt, also warm, put into quart glass jar, keep in warm place to rise about five or six hours. When ready to use, it will be covered with fine white foam. Use one cup of yeast for four or five loaves of bread. Leave one cup of yeast in jar, add two tablespoons sugar. When bread is to be made again, add potato water unsalted as before, let rise and use again, leaving enough for another start. Add sugar each time. This yeast renewed in this way will keep a year or more. BOSTON BROWN BREAD NO. 1 2 cups cornmeal 3 cups sour milk 1 cup rye meal or Graham l / 2 cup molasses flour Salt 1 tablespoon soda Mix ingredients, steam four hours and bake twenty minutes. BOSTON BROWN BREAD NO. 2 \\ cups cornmeal 1 cup flour 2 cups sweet milk 1 cup sour milk 1 cup N. O. molasses 1 rounded teaspoon soda Stir boiling sweet milk into cornmeal. When cool add mo- lasses, flour, sour milk and soda. Steam three hours. BREADS AND BREAKFAST FOODS 107 BOSTON BROWN BREAD NO. 3 1 l /2 cups rye flour 1 cup molasses V/2 cups yellow cornmeal 1 teaspoon soda 2 cups sour milk Mix flour and cornmeal, add sour milk in which soda has been dissolved, then molasses. Fill baking powder cans not quite half full and steam three hours. BRAN BREAD 2 cups Ralston Bran 1 cup molasses 4 cups white flour 1 cup chopped raisins 154 cups sweet milk 3 teaspoons baking powder 1^4 cups water 1 teaspoon salt Mix bran and flour, add baking powder and salt, then liquid, molasses and raisins. Bake in slow oven one and one-half hours. This will make two loaves. BROWN BREAD 1 cup bran ( Ralston 's) 1 teaspoon butter 2 cups Graham flour 2 teaspoons baking powder 1 small cup rye flour l /2. teaspoon soda l/^ cups white flour Y^ teaspoon salt 2 eggs Enough milk for stiff batter 2 tablespoons molasses Mix ingredients and bake one hour in medium oven. COFFEE BREAD 2 cups flour y 2 teaspoon cinnamon y$ cup sugar ^ cup milk 3 teaspoons baking powder 1 egg Y-2. teaspoon salt 2 /$ cup chopped walnuts Sift dry ingredients twice. Mix to a soft dough with milk and well beaten egg. Sprinkle with cinnamon, sugar and chopped walnuts. Bake in a biscuit pan in a moderate oven. 108 MODERN MEATLESS COOK BOOK CORN BREAD (Steamed) 2 cups sour milk \Y* level teaspoons soda YZ cup molasses 2 cups cornmeal 1 cup sweet milk 1 cup flour 1 level teaspoon salt Mix ingredients and pour into four one- pound baking pow- der cans. The mixture is thin. Fill each can about two-thirds full and cover. Steam three hours. Remove from cans by slip- ping spatula or thin knife around side. CORNMEAL MUSH BREAD Make a stiff mush with about two or three cups of water and white cornmeal. Thin with milk to about the consistency of batter for gems, add a well beaten egg and salt to taste. Pour in pudding dish and bake one hour in a hot oven. Eat with but- ter while hot. CORNMEAL LOAF 2 cups cornmeal iy 2 cups boiling water 1 level teaspoon salt I cup sweet milk 2 level teaspoons baking I level tablespoon crisco powder Sift cornmeal and salt. Pour boiling water over this, stir- ring all the while. Stir in one half the milk and melted crisco. Quickly dissolve baking powder in remaining half cup milk, and stir immediately into the mixture. Pour into tin and bake at once in moderate oven from thirty to forty minutes. The boil- ing water partly cooks the meal and develops the corn flavor. Even if the bread may not seem light, it is very wholesome. CORN PONE 1 cup white flour l /z teaspoon soda 1 heaping cup cornmeal yj. cup syrup 1 teaspoon sugar J pint sweet milk YZ teaspoon salt iMix in the order given and pour into a well greased pall. Cover with a light iid, place in a kettle of boiling water and boil one hour and forty minutes. Nice with baked beans. BREADS AND BREAKFAST FOODS 109 GEAHAM BREAD NO. 1 2 cups Graham flour 2 tablespoons syrup 1 cup wheat flour 1 teaspoon soda 1 teaspoon salt Sour milk to make stiff dough Mix in order given and bake slowly half an hour in mod- erate oven. GRAHAM BREAD NO. 2 cups Graham flour 1 teaspoon salt 1 cnp white flour y* cup molasses 1 teaspoon soda 2}^ cups sour milk Sift white flour, soda and salt.. Mix molasses and sour milk and add. Lastly stir in Graham flour. Bake in moderate oven. GRAHAM BREAD NO. 3 3 cups Graham flour y 2 cup raisins 2 cups sour milk y 2 cup sugar 1 teaspoon soda Salt Mix flour, sugar and salt, add milk in which soda has been dissolved, beaten egg and raisins. Bake one hour in moderate oven. GRAHAM BREAD NO. 4 2 cups Graham flour 2 cups sweet milk 2 cups white flour 1 egg 1 cup sugar 1 cup chopped walnuts and 1 teaspoon salt raisins 4 rounded teaspoons baking powder Mix in order given. Let stand ten minutes and bake in moderate oven one hour. 110 MODERN MEATLESS COOK BOOK 1 quart Graham flour \ l / 2 teaspoons salt I quart white flour % CU P brown sugar 1 yeast cake 1 quart milk Scald milk and pour over sugar and salt. When luke- warm, stir in the flour and yeast which has been dissolved in warm water. Beat hard and let rise in pan until spongy. This is a dough which is not stiff enough to knead, it simply require* a thorough stirring and beating. Put into greased pans, let rise and bake in an oven which is hot at first and cool during the latter part of the baking process. This dough may be used to drop into greased pans for muffins. JOHNNY CAKE 1 cup sour milk 1 teaspoon soda 1 cup corn meal l /2 teaspoon baking powder 1 cup flour Butter size of an egg y 2 cup sugar Salt 1 egg Sift flour, meal, sugar, soda, baking powder and salt to- gether, add beaten egg, milk and then melted butter. Bake in gem pans in moderate oven fifteen minutes. NUT BREAD NO. 1 1 egg 4 teaspoons baking powder 1 cup sugar 1 cup floured nuts 1 cup milk Salt 4 scant cups flour Mix above ingredients, raise fifteen minutes and bake forty- five minutes in moderate oven. NUT BEEAD NO. 2 4 cups flour sifted twice \y 2 cups chopped walnuts >4 cup sugar 1^ cups milk 4 level teaspoons baking 1 egg beaten light powder 1 teaspoon salt Mix flour, sugar, baking powder, salt and sift. Add to this the milk, egg and chopped walnuts. Put into two pans and let stand twenty minutes. Bake in slow oven. Raisins may be used if desired. BREADS AND BREAKFAST FOODS 111 NUT BREAD NO. 3 3 cups of Graham flour y 2 teaspoon salt 1 cup wheat flour y 2 cup molasses 2 cups sour milk 1 cup nuts chopped 1 teaspoon soda dissolved 1 cup raisins in the milk Mix in order given and bake one hour. NUT BROWN BREAD 2 cups Graham flour 2 level teaspoons soda \y 2 cups white flour 2 cups sour milk y 2 cup cornmeal y 2 cup molasses y* cup brown sugar 1 cup broken nuts 1 level teaspoon baking powder Dissolve soda in sour milk, add molasses and mix with dry ingredients, stir in nuts and bake forty-five minutes in moder- ate oven. OATMEAL BREAD NO. 1 2 cups rolled oats y 2 cup chopped nuts 2 cups boiling water 1 cake compressed yeast 2 tablespoons brown sugar 1 rounded teaspoon salt 1 tablespoon crisco Flour Pour boiling water over rolled oats, cover and let stand till slightly warm. Add sugar and the yeast which has been dis- solved in one-half cup lukewarm water. Stir in about one and a half cups flour ; let batter stand till light. Then add nuts, salt, melted crisco and flour to make dough. Knead well, put into greased bowl, let rise till double in size. Make into two loaves, let rise and bake. This may be started in the morning and be served for lunch. 112 MODERN MEATLESS COOK BOOK OATMEAL BREAD NO. 2 2 level cups rolled oats 1 tablespoon molasses 2 cups hot water not boiling ]/ 2 cake compressed yeast 1 tablespoon butter Flour 1 tablespoon crisco Salt Pour hot water over rolled oats, stir until all is wet, add butter, crisco, molasses, salt and yeast dissolved in cup of warm water. Add white flour until as stiff as can be stirred with spoon. Let stand overnight and put into pan in morning, let rise very light ; no kneading. ROMAN MEAL BREAD 3 cups Roman meal 2 cups sour milk l/^ cups flour YZ cup New Orleans molasses 1 teaspoon salt (level) \ l / 2 teaspoons soda 1 egg Crisco or butter size of an egg Mix Roman meal, flour and salt, combine sour milk, egg, molasses and soda previously dissolved in a little hot water ; add to dry ingredients, then stir in melted shortening and bake about forty minutes in a moderate oven. RYE BREAD For five loaves of bread add one sifter of rye flour. Fol- low any good white bread recipe. This proportion of rye flour makes excellent rye bread. UNLEAVENED BREAD 2 cups white flour */$ cup olive oil 1 quart Graham flour 1 tablespoon salt 2 tablespoons sugar 2 cups cold water Sift dry ingredients, stir oil into water and knead, roll out thin, cut in oblong pieces, prick with fork and bake in moderate oven until crisp. VIRGINIA SPOON BREAD 1 cup yellow cornmeal 1 teaspoon baking powder 1 pint sweet milk Salt to taste 2 eggs 1 tablespoon butter Let milk scald, not boil, add butter, stir meal in rapidly to keep from lumping. Beat eggs and baking powder together and add last. Bake quickly. BREADS AND BREAKFAST FOODS 113 WHITE BREAD 3 cups milk 1 tablespoon salt 3 cups water 1 cake compressed yeast 2 tablespoons crisco Flour 2 tablespoons sugar Heat milk, put in crisco and when melted add cold water, sugar and salt. Into this tepid mixture stir sifted flour, until like cake batter. Then add yeast which has been dissolved in one-fourth cup of cold water. Stir in more flour until dough is very stiff. Cover and let stand overnight. In the morning knead in more flour and make into loaves. Grease loaves and let stand until about double in size, then bake. If desired, po- tato or rice water may be used in the mixing; also one-half the flour may be whole wheat. For rolls knead a tablespoon of cris- co into a piece of the dough, form and let rise. BAKING POWDER BISCUIT 2 cups flour 1 tablespoon crisco 4 teaspoons baking powder 34 cup milk and water in 1 teaspoon salt equal parts 1 tablespoon butter Mix dry ingredients and sift twice. Work in butter and crisco with tips of fingers, add gradually the liquid mixing with knife to a soft dough. Toss on board, pat and roll lightly to one-half inch in thickness. Cut and bake in hot oven fifteen minutes. CORNMEAL ROLLS 24 cup cornmeal Y* teaspoon salt 1% cups floiir 1 tablespoon crisco 4 teaspoons baking powder 1 egg (level) Y* cup milk 1 tablespoon sugar Sift dry ingredients, mix with crisco, using tips of fingers, add beaten egg and milk. Roll to one-half inch thickness, cut with large biscuit cutter, brush over with melted butter or cris- co, fold over as for Parkerhouse rolls, brush tops with beaten or tnilk and bake in hot oven ten minutes. 114 MODERN MEATLESS COOK BOOK COTTON BALL BISCUITS 4 cups flour 4 rounded teaspoons baking 2 cups milk powder 3 tablespoons Wesson or 1 teaspoon sugar Primrose oil 1 teaspoon salt Sift flour, baking powder, sugar and salt. Mix milk and oil, add to sifted ingredients. Turn out onto well floured bread board and knead gently until the dough feels smooth under hands. Pat to half an inch with rolling pin. Cut out and let stand fifteen or twenty minutes before baking. Will make three dozen small-sized biscuits. DELICIOUS TEA BOLLS 2 tablespoons butter 3 cups flour 2 tablespoons sugar 3 rounded teaspoons baking 2 eggs powder 1 cup sweet milk Salt Beat together butter, sugar and eggs, add salt, milk flour and baking powder. Grease a dripping pan with butter and drop one tablespoonful in each place or drop in gem pans. Bake in moderate oven. ENGLISH TEA BISCUITS 4 cups flour 1 cup seedless raisins 3 rounded teaspoons baking y 2 teaspoon salt powder Milk 1 heaping tablespoon crisco 1 egg well beaten Sift flour, baking powder, salt and sugar together and work in the crisco. Then add raisins, egg and milk enough to make like biscuit dough. Turn on slightly floured board, roll out un- til about an inch thick and cut with biscuit cutter. Bake in quick oven about fifteen minutes and rub over with butter when done. Two dozen biscuits. GRAHAM BISCUITS 2 cups Graham flour Butter or crisco size of an 1 cup white flour egg 3 teaspoons baking powder Salt Milk Sift dry ingredients, rub in shortening, add milk enough to make soft dough, roll, cut and bake. BREADS AND BREAKFAST FOODS 115 MAPLE BISCUITS 1 quart flour y$ cup butter 1 teaspoon salt Milk 4 heaping teaspoons baking Grated maple sugar powder Sift flour, salt and baking powder. Work butter in with finger tips and add just enough milk to make a dough. Roll out in a rectangular shape and spread with the maple sugar. Roll the dough as for a jelly roll and cut in slices. Place these close together in well-buttered pans and bake in hot oven. OLIVE OIL BISCUIT 3 cups sifted flour 6 tablespoons olive oil 1 teaspoon salt Milk 3 teaspoons baking powder Sift dry ingredients. Put oil into measuring cup, fill cup with milk, turn this into flour, then add another cup of milk. Hake in moderate oven. ROLLS 3 cups flour 1 teaspoon sugar 1 cup water 1 teaspoon crisco 1 yeast cake YZ teaspoon salt Warm water and pour over sugar, salt and crisco and let cool. Soften yeast cake in two tablespoons lukewarm water and add to above mixture. Mix flour in gradually with a spoon. Turn on board slightly floured and knead smooth. Put into bowl and let rise until double, then knead, cut into portions and shape. Let rise and when double in size bake in moderate oven about fifteen minutes. Twelve or fourteen rolls. SCONES 1 quart flour Salt 1/2 teaspoon soda Melted butter 1% cups sour milk Sift flour with salt and soda, mix with sour milk. Roll on floured board to one-half inch in thickness. Cut in large rounds and quarter these. Bake on hot buttered griddle, turning fre- quently to brown both sides evenly. Rub top with melted but- ter just before serving. 116 SQUASH BISCUITS 1/2 cup scalded milk 34 cake yeast (dissolved in 54 cup butter warm water) 54 cup sugar ]/ 2 cup squash (strained) 1 teaspoon salt 2^ cups flour Mix in order given while milk is warm but not hot, when light mold and cut into biscuits. Let rise again and bake in moderate oven twenty minutes. TEA EOLLS 1 cup milk 1 magic yeast cake (dissolved 54 cup sugar in 34 cup lukewarm water) 1 teaspoon salt 3^ cups flour 34 cup melted butter 2 eggs Pinch nutmeg Scald milk, when lukewarm add two cups flour. Beat well and add dissolved yeast. Let rise and then add butter, sugar, salt, nutmeg and well beaten eggs. Lastly stir in enough flour to make a stiff dough. THKEE IN ONE BISCUIT 1 pint milk 1 heaping teaspoon salt 2 tablespoons sugar 1 cake compressed yeast (dis- 1 tablespoon butter solved in warm water) 1 egg beaten Flour Heat milk, add butter, sugar and salt. When milk is luke- warm add egg, yeast and flour enough to make good biscuit dough. Form into balls as large as a walnut. Press three of these together. Let rise two or three hours and bake. AERATED WHOLE WHEAT MUFFINS 2 eggs 234 cups whole wheat flour 2 cups milk V? cup Graham flour Y-2. cup cold water Separate yolks and whites of eggs, place yolks in bowl in which muffins are to be mixed, beat, add liquid and beat again, then add flour. Beat for five minutes with Dover egg- beater. Leave in refrigerator or in cool place all night. In morning beat whites of eggs stiff, also beat mixture again. Fold together and bake in gem pans. The success of these muffins depends upon the gem pans being iron, well greased and sizzling hot when batter is poured into them. This makes about two dozen muffins. BREADS AND BREAKFAST FOODS 117 BARLEY MUFFINS V/2 cups white flour 1 tablespoon sugar or molass- 1^> cups barley flour es 3 rounded teaspoons baking 3 tablespoons melted butter powder \ l / 2 cups milk 2 eggs beaten Salt Mix dry ingredients, add butter, eggs and milk. Whole wheat, rye or Graham flour may be used instead of barley flour. Bake in moderate oven. BRAN SQUARES 2 cups white flour 1 level tablespoon sugar 2 cups bran 3 level tablespoons shortening 5 level teaspoons baking 3 eggs powder 1 cup milk Mix dry ingredients, add shortening, beat eggs light, stir in milk and add to flour, etc. ; roll out, rub top with white of egg, cut in squares and bake twenty minutes in moderate oven. BRAN GEMS 2 cups bran 1 tablespoon crisco 1 cup white flour 1 egg YZ cup molasses l / 2 teaspoon soda \Y^ cups milk y 2 teaspoon salt y 2 teaspoon baking powder Sift flour, soda, baking powder and salt, add bran, then milk, molasses, egg and melted crisco. Raisins may be added if desired. CORNMEAL MUFFINS 1 cup cornmeal 2 eggs 2 cups flour 2 tablespoons butter 4 level teaspoons baking 2 tablespoons sugar powder 1 teaspoon salt Sift dry ingredients. Add beaten eggs, milk and melted butter. Bake in muffin irons in a quick oven. 118 MODERN MEATLESS COOK BOOK DATE MUFFINS 3 tablespoons butter \y 2 cups milk 1/3 cup sugar 3 cups flour 3 eggs \ l /2 cups dates Cream butter and sugar, add well beaten eggs, milk, flour, baking powder and finely chopped dates. Bake in muffin irons in a quick oven. DROP PRUNE MUFFINS 1 cup sour milk 24 cup bran 1 cup Graham flour 2 tablespoons sugar 1 cup cooked prunes (with- 1 teaspoon salt out juice) 1 teaspoon soda Yz cup melted butter 1 egg Mix bran, Graham flour, sugar and salt together. Pour sour milk into a bowl, add soda and the soft prunes pitted, beat well. Add the dry ingredients, beat, then add butter and unbeaten egg. Stir for a moment and drop in spoonfuls on a buttered tin ; they should not touch. Bake about twenty minutes in a steady oven until a rich brown. These dropped bran muffins may be made without the prunes if more convenient. They are improved by putting a lit- tle jelly on the top of each before baking. If a tin sheet is made to fit one's oven, all the dropped muffins can be baked at once. EGG MUFFINS \y 2 cups flour 1 egg beaten 2 tablespoons sugar 1 cup milk 3 teaspoons baking powder 1 tablespoon melted butter y 2 teaspoon salt Measure, mix and sift dry ingredients. Add egg, milk and shortening, then beat with a spoon. Fill eight muffin pans half full and bake twenty minutes. All level measures. GRAHAM MUFFINS iy>. cups Graham flour \y 2 teaspoons baking powder 1 large cup milk Salt 1 egg 1 tablespoon melted butter Mix dry ingredients, add milk, beaten egg and melted but- ter, bake. BREADS AND BREAKFAST FOODS 119 HOOVER MUFFINS 1 cup bran 1 egg 1 cup whole wheat flour l /3 cup New Orleans molasses 1 cup Graham flour 1 level teaspoon soda 1 teaspoon salt Buttermilk Mix dry ingredients, add beaten egg and enough buttermilk to make stiff batter that will drop from a spoon. Grease muffin pans well. NUT MUFFINS \ l /2. cups white flour 2 tablespoons butter 1 tablespoon sugar 1 tablespoon crisco 3 tablespoons baking powder ^4 cup milk 24 teaspoon salt 54 cup chopped walnuts Mix ingredients in the order in which they are given. Bake in small gem pans in quick oven. Serve at five-o'clock teas with orange marmalade. One half whole wheat flour may be used. PLAIN MUFFINS 2 rounded cups flour 1 egg 4 rounded teaspoons baking 3 rounded tablespoons sugar powder Milk 1 large tablespoon butter Salt Sift flour, baking powder and salt. Cream sugar and but- ter and stir into the flour. Beat the egg in measuring cup and fill cup with milk and add. If necessary add more milk but the batter should be very stiff. Makes twelve muffins. - POPOVERS 1 cup milk 1 egg 1 cup flour Salt Sift flour three times before measuring. Mix flour, milk and salt until smooth, add beaten egg. Put in well greased muf- fin tins and bake twenty-five or thirty minutes. RICE FLOUR GEMS NO. 1 1 cup cold water 2 egg whites well beaten 1 cup rice flour 2 scant teaspoons baking l /i cup white flour powder Mix baking powder, flour and salt. Stir this into the cold water and mix well, then add whites of eggs. Stir lightly. Have gem pans hot, bake till nicely browned and serve. 120 MODERN MEATLESS COOK BOOK RICE FLOUR GEMS NO. 2 1 cup rice flour 1 egg l /2 cup cornmeal 2 scant teaspoons baking 1 cup sweet milk or water powder Sift dry ingredients into milk, stir thoroughly, then add well beaten egg and bake. RICE MUFFINS 1 cup cold rice 1 tablespoon butter (melted) 1 cup sweet milk 1 heaping teaspoon baking 2 eggs powder 1 teaspoon salt Flour to make stiff batter 1 teaspoon sugar Beat together rice, eggs, milk, add sugar, salt and flour in which baking powder has been sifted, lastly butter. Bake in well greased muffin tins in moderate oven for thirty minutes. RYE CORNMEAL MUFFINS \y 2 cups rye flour 4 level teaspoons baking y 2 cup cornmeal powder l /2 teaspoon salt Y^ cup milk 1 tablespoon sugar 1 tablespoon shortening Sift dry ingredients, add milk and melted shortening, beat, bake in well greased muffin pans about one half hour. RYE MUFFINS 1 coffee cup rye flour ]/? cup warm milk 2 level teaspoons baking 1 tablespoon butter powder 3^ teaspoon salt 1 egg 1 teaspoon sugar Sift flour, baking powder, salt and sugar, to this add melt- ed butter and warm milk, then stir in without beating the egg. If dough seems too stiff, add a little more milk. Fill gem pans half full and bake until puffy in hot oven. Have your gem tins heating while mixing muffins. STONY BROOK POPOVERS \y 2 cups milk 3 eggs \ l /2 cups sifted flour Salt Mix flour, milk and salt until smooth. Add the beaten eggs. Pour into well greased muffin tins. Bake twenty-five or thirty minutes in a good steady oven. BREADS AND BREAKFAST FOODS 121 SQUASH MUFFINS 2 l / 2 cups flour 2 tablespoons shortening 2 teaspoons baking powder 1 egg 2 tablespoons sugar 1 cup squash (strained) 1] teaspoon salt Sift dry ingredients, mix in melted shortening, then com- bine beaten egg and squash and add to first mixture. Bake in moderate oven about twenty minutes. Will make two dozen small muffins. BREAD CRUMB PANCAKES IK cups dry bread crumbs 5 level teaspoons baking 3 eggs powder \ l /2 cups sifted flour 1 tablespoon sugar YZ teaspoon salt Soak bread crumbs overnight in milk, in the morning add yolks of eggs, flour and baking powder with milk to make mod- erately thin batter. Add the well beaten whites of eggs, and fry on hot griddle. BREAD CORNMEAL PANCAKES 1 cup dry bread crumbs 3 eggs 1 cup cornmeal 1 tablespoon salt 1 cup whole wheat flour 1 tablespoon sugar 4 level teaspoons baking 4 cups milk powder Soak bread crumbs and cornmeal overnight in milk. In morning add rest of dry ingredients, sifted, and eggs beaten. Batter should be moderately thin. 1^2 cups dry bread crumbs Y* cake compressed yeast \ l / 2 cups eastern buckwheat 1 tablespoon salt l /2 cup white flour 1 tablespoon sugar 3 cups warm milk 1 tablespoon molasses 1 cup warm water 1 level teaspoon soda Soak crumbs in milk half an hour, add dry ingredients, warm water and yeast dissolved in a little warm water. Let rise all night. In the morning add molasses and soda which has been dissolved in warm water. Batter should not be as stiff as for plain buckwheat cakes. Fry slowly. 122 MODERN MEATLESS COOK BOOK CORNMEAL PANCAKES 2^2 cups yellow cornmeal 1 cup white flour 1 tablespoon sugar 6 teaspoons baking powder 1 tablespoon salt Milk 3 eggs Soak cornmeal overnight in enough milk to make medium thick batter. In the morning sift flour with salt, sugar and bak- ing powder, add to cornmeal, then add beaten yolks, milk and beaten whites. The batter should be thin enough to spread well on griddle. FLANNEL CAKES 2 cups white flour 1 egg 1^2 teaspoons soda (level) 2 l / 2 cups sour milk 1 teaspoon salt (level) Sift dry ingredients. Beat egg, mix with part of milk, turn into flour and mix well, adding the rest of milk. Batter should be thin. Fry on very hot griddle. FRENCH PANCAKES 2 cups flour 1 quart milk 7 eggs l / 2 teaspoon salt Add to the flour one cup milk, beat with wire egg-beater until smooth, add eggs unbeaten, two or three at a time, then remainder of milk. Pour from a pitcher and allow dough to spread on grddle until size of a breakfast plate. Turn, spread with butter, sprinkle with sugar and fold, so cake will be in three folds, while still on the griddle. Place on platter with thin knife. Sprinkle again with sugar. Unlike other cakes, these may all be fried before the meal begins. A little lemon juice may be added at the table. This makes two dozen large pancakes. The batter is very thin. BREADS AND BREAKFAST FOODS 123 RAISED BUCKWHEAT CAKES 2 cups eastern buckwheat y 2 cake compressed yeast 2 tablespoons bran (dissolved in y* cup luke- 1 tablespoon sugar warm water 1 tablespoon salt 1 tablespoon N. O. molasses 2 cups warm milk 1 teaspoon soda (level) 2 cups warm water At night mix all dry ingredients except soda, add two- thirds of liquid with dissolved yeast. Allow room in bowl to rise. Put in warm place. In morning add remainder of liquid and soda mixed with molasses and one-fourth cup warm water. Bat- ter should be a little thinner than for ordinary pancakes. Fry slowly. Remaining batter may be used as leaven for more dough. This makes about two dozen cakes. CHAPTER XVIII. CEREALS CEREALS The directions given in packages of cereals do not allow enough time for cooking and do not give large enough propor- tion of water. Cereals should be bought in small quantities and kept in covered glass jars. CORNMEAL MUSH 1 quart water 1 teaspoon salt 1 cup cornmeal Moisten cornmeal with cold water, then stir into salted boil- ing water. Wetting the cornmeal with cold water prevents it from, lumping. Let boil a half hour or more, then place in fire- less cooker overnight or boil an hour or more. CREAM OF WHEAT AND OTHER FINE CEREALS. 5 cups water 3 level teaspoons salt 1 cup cream of wheat Let salted water boil briskly, stir in cereal, being careful that it does not lump. If this occurs beat with Dover egg-beat- er. Cook thirty minutes. Rolled Oats, Wheat Flakes and Cream of Barley mush are prepared in the same way, or may be cooked in fireless cooked with or without the heated disk. FIRELESS COOKER CRACKED WHEAT MTJSH 1 cup cracked wheat 3 level teaspoons salt 5 cups cold water Prepare at night. Put ingredients into small cooker kettle, let come slowly to boiling point and boil fifteen minutes. At the same time have iron cooker disk heating over flame. Have ready the large cooker kettle partly filled with boiling water. Af- ter covering small kettle, put it into large one and allow to boil two or three minutes, then place on hot disk in cooker and cov- er immediately. In the morning reheat mush and serve. CEREALS 125 LARGE HOMINY Wash one pint of dry hominy, cover with water, soak over- night and in the morning put over slow fire. As fast as water is absorbed add fresh boiling water. Cook about five hours. When clone hominy should have absorbed all the water, season with salt, pepper and butter. STEEL-CUT OATS MUSH 1 cup steel-cut oats 3 level teaspoons salt 5 cups cold water Cook in fireless cooker as directed for cracked wheat mush, or from three to six hours on top of stove, stirring and adding hot water as required. CHAPTER XIX. SANDWICHES CHEESE AND NUT SANDWICHES 1/2 cup walnut meats 2 tablespoons lemon juice YZ cup cheese Celery salt 2 hard-boiled eggs Salt 4 tablespoons mayonnaise Paprika Put nuts, cheese and eggs through nut grinder, add season- ing, mayonnaise and lemon juice, spread on buttered slices of Graham bread. CHEESE AND PINEAPPLE SANDWICHES Mix cheese and shredded pineapple thoroughly and spread between thin slices of buttered bread. EGG AND OLIVE SANDWICHES 2 eggs hard boiled 4 tablespoons mayonnaise 1 dozen ripe olives Butter 2 tablespoons lemon juice Salt 1 loaf bread Put eggs through fine sieve. Stone and chop olives, season with salt, lemon juice, mix all with mayonnaise and spread be- tween thin slices of bread, buttered. FRIED CHEESE SANDWICHES Cut cheese very thin, spread between thin slices of stale bread, moisten with milk and fry a nice brown. Serve hot. Makes a good supper dish. NASTURTIUM SANDWICHES Mash the flowers and mix with mayonnaise. The seeds and stems may also be used. Spread on thin slices of bread. SANDWICHES 127 PEOTCSE SANDWICHES y* can Savory Protose Dash of paprika (1 pound size) Onion salt 3 tablespoons mayonnaise Celery salt 1 tablespoon butter Salt Few drops lemon juice Mash protose, add mayonnaise, melted butter and other ingredients and spread on buttered slices of bread. This will make about two dozen sandwiches. RIPE OLIVES AND PIMENTO SANDWICHES Put fresh crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered bread. Mix chopped olives and pimentos with mayonnaise and spread on the lettuce leaves. RAISIN AND NTTT SANDWICHES Between thin slices of buttered bread spread chopped raisins and nuts. CHAPTER XX. BEVERAGES CARAMEL COFFEE 6 tablespoons Caramel 6 cups water Cereal Coffee Place cereal in perforated aluminum utensil made for the purpose, or in a cheesecloth bag; cover with cold water and let stand all night. Boil half an hour, or an hour. Serve with cream and sugar. CHOCOLATE 6 level teaspoons ground */ cup hot water sweetened chocolate 5 l / 2 cups milk 3 level teaspoons sugar Few grains salt Boil chocolate and sugar in water five minutes and add to milk previously heated to boiling point in double-boiler. Beat two minutes with Dover egg-beater. Serve with whipped cream if desired. CHOCOLATE EGG-NOG 2 squares Baker's chocolate 4 drops vanilla l /2 cup boiling water 1 cup milk 2 tablespoons sugar Dash of cinnamon 1 egg Melt chocolate in water, add sugar, boil until consistency of cream, add flavoring and cool. Beat egg well, add milk and a tablespoon of the chocolate sauce. This sauce may also be used in malted milk. COCOA 3 level teaspoons cocoa 5 cups milk 3 level teaspoons sugar Few grains salt 1 cup water Place cocoa and sugar in saucepan, pour over it the hot wa- ter and boil ten minutes. Bring milk to boil in double-boiler, add cocoa, beat two minutes with Dover egg-beater. This prevents scum. Serve with cream and sugar. BEVERAGES 129 JUNO MATE Mate, or Paraguay Tea, consists of the dried leaves of an evergreen shrub or small tree which grows in Paraguay and southern Brazil. It appears to have been used from time im- memorial by the Indians, but first cultivated by the Jesuits. The names Jesuit's tea, tea of the Missions, St. Bartholomew's tea, etc., have been applied to it. Since the beginning of the 17th century Mate has been used by all classes in Paraguay and is now used throughout Brazil and neighboring countries. It contains definitely less caffeine, as prepared for drinking, than tea or coffee, and is also less astringent, making it a more desirable beverage. It is usually carried by the Sanitarium Health Food Store, 1176 Market Street, San Francisco. JUNO MATE 2 level teaspons Juno Mate 6 cups boiling water Place in aluminum tea ball or in cheesecloth bag made for purpose. Make same as tea and serve with cream and sugar. Do not allow this tea to stand more than five minutes as it be- comes strong very quickly. FRUIT PUNCH 1 pint lemon juice 1 pint water 1 pint orange juice 3 bananas (sliced) ]/2 pint Dole's pineapple 1 cup strawberries (quar- juice tered) j/2 pint shredded pineapple 3 bottles Shasta Water with juice Ice 1 quart sugar Pour one pint of boiling water on sugar, boil five minutes, set aside to cool. Drain juice from pineapple, boil five minutes, pour over pineapple, cool. Strain lemon and orange juice, place a good-sized piece of ice in punch bowl, add Shasta Water, then fruit and syrup. Loganberry juice may be used to color punch. CHAPTER XXI. PRESERVING and CANNING APPLE JELLY Wash and wipe apples, remove stems, put into preserving kettle, nearly over with cold water, cook very slowly until ap- ples are tender. Pour into jelly bag and drain thoroughly but do not squeeze. Measure juice, allow one pound of sugar to ev- ery pint of juice. Boil juice twenty minutes, add sugar which has been heated .on a platter in the oven. Stir until sugar is dis- solved. Boil five minutes or until it jellies. A rose geranium leaf cooked with the apples gives a pleasant flavor. CARROT MARMALADE 1^2 pounds carrots 2 pounds granulated sugar 2 lemons Put carrots through fine food chopper, cook until tender. Cut lemons in very fine pieces, rind and all, remove seeds. Cook fif- teen minutes, then put carrots, lemons and sugar into double- boiler and boil until thick, only a few minutes required. Put away as any other marmalade. CRANBERRY JAM 1 quart cranberries y 2 pint water 1 pint sugar Prepare cranberries and boil until skins break, add sugar, boil ten minutes more, put through coarse strainer, pour into moulds. CRANBERRY AND RAISIN MARMALADE 1 quart cranberries 1 cup granulated sugar 2 cups seeded raisins 1 cup water Put canberries and water on in a saucepan, cover, bring to boil quickly. As soon as they begin to cook mash through col- ander, add sugar, then raisins, which have been washed, dried and put through a food chopper, return to fire and boil slowly for thirty minutes or until thick like sauce. PRESERVING AND CANNING 131 HOME CANNED TOMATO PUREE In tomato time use a large proportion of your extra fruit as follows: Cut up without peeling a large kettleful of tomatoes. Add: 1 quart water 1 bay leaf 2 minced onions 2 stalks celery 1 carrot 2 or 3 cloves 1 turnip Salt and pepper 1 green pepper minced Parsley 2 tablespoons sugar Simmer for one hour. Rub this mixture through a colander, return to kettle and add two tablespoons sugar, salt and pepper to taste. Boil and can for winter use, for soups, sauce, etc. ORANGE MARMALADE 5 navel oranges Sugar 3 lemons Water Slice oranges and one lemon and cut into squares. To each pound of fruit add two pints of water. Let stand twenty-four hours. Then place over fire, boil hard for forty-five minutes. Set aside twenty-four hours. Weigh and to each pound add one and a half pounds sugar and juice of two lemons. Boil hard un- til clear and jellylike. PEACHES, CANNED 4 pounds peaches 1 pint water 2 pounds sugar Pare peaches and cook in sugar and water, either whole or in halves, until tender. Arrange in jars, fill with the syrup and seal. PICKLED PEACHES 7 pounds peeled peaches 1 pint vinegar 3 pounds sugar Clove stuck in each peach Make syrup of sugar and vinegar and when boiling pour over the peeled peaches. Let stand overnight. Then put all on stove and cook until peaches are tender. Remove peaches and boil syrup down to just enough to cover peaches. Seal. 132 MODERN MEATLESS COOK BOOK PINEAPPLE APRICOT CONSERVE 10 pounds ripe apricots l l / 2 pounds sugar (^ to 1 2 cans grated pineapple pound, fruit) 4 apricot pits Juice of 1 lemon Peel apricots, boil one hour, add pineapple. Weigh, subtract- ing weight of kettle, add three-quarter pound sugar to each pound of fruit, boil three or four hours, or until as thick as de- sired, stirring often to prevent burning. One-half hour before done add apricot pits, peeled and chopped. This makes about one pint, or two glasses of conserve to each pound of fruit. PINEAPPLE HONEY 5 pints sugar 1 large or 2 small pineapples 1 qaurt water Boil the water and sugar until it makes a thick syrup, add grated pineapple and boil fifteen minutes. QUINCE JELLY A delicious jelly is made by using equal quantities of quince and apple, and following directions for Apple Jelly. EELISH 12 sweet green peppers 12 sweet red peppers 6 small onions Grind peppers and onions, pour boiling water over them, let stand fifteen minutes, drain, cover with cider vinegar and cook for fifteen minutes. Bottle while hot and seal. CANNED STRING BEANS Break beans in small pieces and blanch in boiling water for ten minutes. Pack in hot Economy jars, fill with warm water, adding one teaspoon of salt to each jar. Rinse lid, adjust clamp, set on rack in boiler and boil forty-five minutes. Set aside for forty-eight hours. Boil again for one-half hour. Set aside to cool. Remove clamps. Put away for winter use. CANNED ASPARAGUS Wash and scrape fresh asparagus. Pack firmly in jars. Cover with cold water adding one teaspoon of salt to each jar. Dip lid in water, adjust clamp. Set on rack in boiler and boil for two hours. Set aside to cool, then remove clamps. CHAPTER XXII. HOUSEHOLD HINTS Left-over bread, toast or biscuits should be thoroughly dried in warm oven, put through grinder and placed in glass jars. No bread need be wasted, as there are many uses for it in puddings, nut loaves, pancakes, gems, etc. A small top oven used on a gas range is a good receptacle for the pan of dry bread until the collection is large enough to grind and put away. Water in which rice, potatoes and many other vegetables have been cooked should be saved for soups. It is surprising what a variety of nutritious soups may be made by using thought and originality in combining left-overs. When food is scorched in cooking take the cover off and place the kettle immediately in a pan of cold water. After a few moments, put the food into a clean kettle and finish cooking. You will find that the scorched taste has been removed. Should boiled custard "whey" in cooking, beat rapidly with a Dover egg-beater just before taking from the stove. This will make it smooth again, but somewhat thinner. To prevent the ''scum" from rising on cocoa or chocolate, beat with Dover egg-beater just before taking it from the fire. The right proportion of soda to use with sour milk is one level teaspoonful to two cups of milk. If molasses is used, more soda is required. When cooking onions, cabbage or fish, set a tin cup of vine- gar on the stove and keep it boiling. This takes away all odors. To prevent mush from boiling over, grease the edge of the kettle on the inside, down about two inches. It is well to keep on hand in summer a good supply of pa- per napkins to use when fruit is served. This saves the linen napkins from becoming stained. 134 MODERN MEATLESS COOK BOOK A small steei knitting needle kept in the pantry drawer is much more sanitary for trying cakes, etc., than the old-fashioned broom straw. It is also better than a fork for trying vegetables, as it does not break them into pieces. Empty paste jars which have the well for the brush in the center make excellent dishes to place inside vases or jars, to hold flowers in place. It is more convenient to use a pitcher in pouring pancake batter on a griddle than to dip it with a spoon. In making sandwiches, spread soft butter on the end of the loaf before slicing. Formula for cranberry jam: One-half as much sugar a> cranberries, one-half as much water as sugar. Parsley can be kept if it is chopped very fine and dried. It can then be used just as fresh parsley. Celery tops when dried can be kept and used as flavoring. Green peas retain their color when cooked in boiling salted water. Potatoes may be cooked without waste if started in boiling salted water. Bring to a boil quickly, then allow to boil very slowly until done. Do not allow them to stop boiling. String beans shoud be started in boiling water. Pour off the first water after ten minutes and start again. To remove skins from tomatoes, stick a fork into them, hold over gas flame, when skin breaks remove with knife. To clear coffee, put one pound of coffee into a flat pan, break into it one egg. Stir with fork until well mixed, let stand one hour, put into can, ready for use. To remove grass stains, wash in alcohol. To remove white spots from furniture, dip cloth in hot wa- ter, put over spot, quickly remove and rub with dry cloth. Re- peat if necessary. Milk glasses should be rinsed in cold water before washing. To remove fruit stains, pour boiling water over spot. Borax is very good to sprinkle over fish to keep it fresh. Wash, thoroughly to remove borax before preparing. When cutting new bread or cake heat knife quite hot. HOUSEHOLD HINTS 135 Use bath brick and vinegar to clean porcelain tub. Polish with cloth dipped in coal oil. Use lemon or orange peel for flavoring cakes and custards. Do not grate the white part as it is bitter. Stewed canned corn or tomatoes are improved by adding a pinch of soda. It sweetens them. Use a large cork for scouring knives with scouring brick. An ordinary Mason jar cover makes an excellent pot scraper. A little flour spread over the tops of cakes before they are iced will prevent the icing from running oft the cakes. A little flour sprinkled in the bottom of a pie tin will prevent a berry pie from running over. Wring chamois out of soapy water without rinsing. When it dries it will be soft and serviceable instead of stiff. Half a lemon dipped in salt will do all the work of oxalic c.cid in cleaning copper boilers, brass tea-kettles, and other such utensils. Coal oil will soften boots and shoes that have been hardened by water. Keep an oyster shell in your tea-kettle and it will prevent the formation of a crust on the inside of it by attracing the stony particles to itself. When peeling onions hold them in a pan of cold water dur- ing the process. This saves tears. To revive the luster of morocco, or any other leather, apply the white of egg with a sponge. Use a little ammonia in r"ish water when washing glassware. It will make it sparkle like cut glass. Wet scorch stains in soapsuds and place in the sun. Wet iron rust with lemon juice and salt and place in the sun. Fresh paint on clothing can be taken off with turpentine. To keep a cut lemon fresh, place unused portion in a small cup of water, not covering the pulp. INDEX BEVERAGES Carmel Coffee 128 Cocoa 128 Chocolate 128 Juno Mate 129 Chocolate Egg-Nog 128 Fruit Punch 129 BREADS AND BREAKFAST FOODS Biscuit, Baking Powder 113 Cotton Ball 114 English Tea 114 Graham 114 Maple 115 Olive Oil 115 Scones 115 Squash 116 Three in One 116 Bread, Boston Brown No. 1 106 Boston Brown No. 2 107 " Boston Brown No. 3 107 Bran 107 Brown 107 " Coffee 107 Corn (Steamed) 108 Corn Meal Loaf 108 Corn Meal Mush Bread .. 108 Corn Pone 108 Graham No. 1 109 Graham No. 2 109 Graham No. 3 109 Graham No. 4 109 Graham, Raised 109 Nut No. 1 110 Nut No. 2 110 Nut No. 3 Ill Nut Brown Ill Oatmeal No. 1 Ill Oatmeal No. 2 112 fRoman Meal 112 Rye 112 Unleavened 112 Virginia Spoon 112 White 113 Gems, Bran 117 Bran Squares 117 " Rice Flour No. 1 119 " Rice Flour No. 2 120 Johnny Cake 110 Popovers 119 Stony Brook 120 Muffins, Plain 119 Aerated Whole Wheat ..116 Barley 117 Cornmeal 1 17 Date 118 Egg 118 Graham 118 Hoover 119 Nut 119 Rice 120 Rye 120 Rye Cornmeal 120 Squash 121 Pancakes, Bread Cornmeal 121 Bread Crumb 121 Bread Buckwheat 121 Cornmeal 122 Flannel 122 French 122 Raised Buckwheat 123 Rolls 115 " Cornmeal 113 " Delicious 114 " Tea 116 Scones 115 Yeast, Ever Ready 106 CAKES AND GINGER BREAD Cake, Angel 92 Apple Sauce 92 Almond 92 Bishop 93 Black 93 Chocolate Glace 93 Chocolate Loaf 93 ' Cocoa 94 Cocoa Tea 94 ' Coffee 94 ' Cream Sponge 94 Cup No. 1 95 Cup No. 2 95 Date No. 1 95 Date No. 2 95 Dolly Varden 96 German Apple 96 Jam 97 Layer 97 Minute 98 Mocha 98 Molasses 98 INDEX (Continued) Nut No. 1 99 Nut No. 2 99 Orange Layer 99 Potato 99 Prize Loaf 100 Prune No. 1 100 Prune No. 2 100 Quick Tea 101 " Snow 101 " Swiss 101 " White 101 " White Layer 101 Ginger Bread 96 " Soft 97 " Hot . 97 CEREALS Cereals 124 Cream Wheat and other fine Cereals 124 Hominy, large 125 Mush, Cprnmeal 124 " Fireless Cooker Cracked Wheat 124 Steel-Cut Oats . . 125 COOKIES, DOUGHNUTS AND WAFERS Bars, Fruit and Nut 89 Cheese Balls 89 " Straws 89 " Wafers 89 Cookies, Drop 83 Cookies, Fruit No. 1 S3 Fruit No. 2 83 Ginger 84 Graham 84 Honey Drop 84 " Oatmeal 84 Rolled Oats No. 1 Rolled Oats No. 2 Rolled Oats No. 3 Rolled Oats No. 4 Sour Cream Sugar .. 85 .. 85 .. 85 .. 86 .. 86 .. 87 Walnut 86 Cream Puffs 89 Crumbettes 89 Doughnuts, Raised No. 1 87 No. 2 87 No. 3 88 No. 4 88 Nut No. 5 88 Hermits 90 Kisses 90 No. 2 90 Macaroons 90 Marguerites 91 Rvocks 91 Wafers, Cheese 88 Panoche 85 Peanut 91 Walnut 91 FILLINGS AND FROSTINGS Filling, Banana 102 Black Cake 102 Chocolate 103 Cocoa 103 Cream No. 1 103 Cream No. 2 103 Cream No. 3 103 Lemon 104 Marshmallow Cream 104 Mocha No. 1 104 Mocha No. 1 . .104 Nut 105 Orange 105 Frosting, Brown Sugar No. 1 102 Brown Sugar No. 2 102 Gilt Edge 103 Icing, Boiled 102 Uncooked No. 1 105 Uncooked No. 2 105 White 105 Mapleine 104 FISH Clam Chowder 9 Codfish Balls 9 Crab, Creamed 9 Fish, Creamed 10 " and Hominy 10 Finnan Haddie . 10 INDEX (Continued) Kedgeree 10 Olivettes 11 Oysters and Macaroni 11 Scalloped 12 " and Corn, Scalloped 13 Salmon, Baked 9 " Cutlets 11 Loaf 11 and Spaghetti, Scalloped.. 12 Tomato Aspic 12 Sole, Fried 10 Tuna Fish Cutlets 13 " Fish Cakes 13 " -Loaf , 13 GRAVIES AND SAUCES Gravy, Brown 40 " Tartar 41 Brown Flour 40 Tomato 41 Sauce, Egg 40 " Mushroom . 40 Tomato 41 White No. 1 41 White No. 2 . 41 HOUSEHOLD HINTS 133-134-135 MEAT SUBSTITUTES AND ENTREES Apple Fritters 22 Artichokes, Fried 24 Baked Beans (Vegetarian Style) . . 14 Omelet 21 Tomato and Eggplant 37 Tomatoes and Corn 37 H ominy 24 " Beans, Mexican 15 Banana Fritters No. 1 23 No. 2 23 Beans, Baked (Vegetarian Style) .. 14 Patties 14 Roast 15 Kidney, with Apple Fritters 15 Lima, Roast 15 Mexican Baked 15 Lima, Quickly Cooked 16 " as Filling for Tomatoes 36 Brosia Pease Meal Patties 16 Corn, and Baked Tomatoes 37 Canned, Croquettes 19 " Loaf No. 1 19 " Loaf No. 2 19 Tamale 20 Left-over, Loaf 20 Cheese Cups 17 Puff 17 and Rice 18 Rolls 18 'Souffle 16 Toast 17 Scalloped No. 1 17 Scalloped No. 2 17 Chili la Reinas . 18 Croquettes, Canned Corn 19 Macaroni 26 Rice 34 Sweet Potato 36 Walnut 39 Dumplings, Egg with Peas (Italian) 30 with Vegetable Stew .. 38 Eggs, Creamed Poached 20 Cutlets 21 Omlet with Peas 20 Patties 21 Puffs 21 Peas with, Dumplings (Italian) 30 " with Green Summer Equash 24 Eggplant and Tomato, Baked 37 Enchiladas (A Mexican Dish) ... 22 English Scrapple 22 Fritters, Apple 22 Banana No. 1 23 Banana No. 2 23 with Protose Stew 32 " Apple with Kidnev Beans 15 Rice 23 Strawberry 23 Hominy, Baked 24 Loaf No. 1 24 Loaf No. 2 25 Souffle 25 Hugolini 25 Italian Rice 33 Lentil Curry 25 " with Noodles 26 INDEX (Continued) Loaf, Corn No. 1 19 Corn No. 2 19 ' Hominy No. 1 24 Hominy No. 2 24 Left-Over Corn 22 ' Nut No. 1 29 ' Nut No. 2 29 ' Peanut 30 Potato and Nut 31 " Rice Potato 33 Tamale 36 Macaroni Croquettes 26 Mold 27 Sauce Soubise 27 with Mushroom Sauce.. 27 Squares 28 Scalloped with Onions.. 26 as Filling for Tomatoes 36 Variations in 26 Mexican Rice 34 Monkey 28 Noodles, Fried 28 Homemade 28 with Lentils 26 Nut and Protose Sausages 29 " Cutlets 29 " Loaf No. 1 29 " Loaf No. 2 29 " Loaf and Potato 31 Omelet, Egg with Peas 20 Tomato 21 Onions, Scalloped with Macaroni.. 26 Souffle 26 Patties, Bean 14 " Brosia Pease Meal 16 " Egg 21 Rice 34 Souffle 26 Pancakes, Potato 31 Peanut Loaf 30 " Toast with Brown Gravy.. 30 Peas, Brosia Pease Meal Patties.. 16 Black-eyed, Dried 20 with Egg Dumplings (Italian) 30 with Egg Omelet 20 Green, Timbales 24 Peppers, Stuffed (Hoover Style).. 35 Potato and Nut Loaf '. 31 Pancakes 31 Rice Loaf 33 Sweet, Croquettes 36 Protose Hamburg Style . . . Italian Style and Mushrooms . . and Rice Roast and Nut Sausages Steak Stew with Fritters Rice Cakes ' and Cheese 1 Croquettes Fritters " Italian Mexican Patties Potato Loaf ' and Protose Savory with Tomatoes, Scalloped " with Vegetable Stew Roast Beans " Lima Bean Protose " Walnut Sauce for Banana Fritters No. 1 . . Enchilada Mushroom, with Macaroni. Tomato Soubise with Macaroni .... Scalloped Cheese No. 1 Cheese No. 2 Onions with Macaroni... Rice with Tomatoes .... Souffle, Cheese Hominy Onion Spaghetti with Tomato Spinach with Toast Squash, Green Summer, with Eggs Summer, Stuffed Steak, Protose Walnut Stew, Protose with Fritters Vegetagle with Dumplings.. Vegetable with Rice Tamale, Corn . Loaf Timbales. Green Pea Toast, Cheese Peanut with Brown Gravy.. with Spinach 31 32 32 33 33 32 29 32 32 34 18 34 23 33 34 34 33 33 34 34 38 15 15 32 39 23 22 27 19 27 17 17 26 34 16 25 26 35 35 24 35 32 39 32 38 38 20 36 24 17 30 35 INDEX (Continued) Tomato, Baked and Eggplant 37 Baked and Corn 37 New berg 37 Omelet 21 Sauce 19 with Scalloped Rice 34 with Spaghetti 35 Stuffed with Beans 36 Stuffed with Macaroni . . 36 Tortillas (For Enchiladas) 22 Turkish Pilaf 37 Variations in Macaroni 26 in Shredded Wheat Biscuit 37 Vegetable Stew with Dumplings . . 38 with Rice 38 Walnut Croquettes 39 Roast 39 Steak . 39 MISCELLANEOUS DESSERTS Apple Crisp 76 " Baked No. 1 76 Baked No. 2 76 and Quince Sauce 76 Bananas, Baked 77 Lemon 79 Brown Betty 77 Charlotte Russe 78 Coffee Italian Cream 78 Custard, Baked Cup 77 Caramel 77 for Left-over Cake Dessert 79 Orange 80 Delight Dessert 78 Fruit Salad as Dessert . 79 Ice Cream, Peach 81 Left-Over Cake Dessert 79 Lemon Bananas 79 Lemon Cream 79 Marmalade Meringue 80 Minute Tapioca 80 Peach Cups 80 " Melba 81 Pears, Baked 77 Pineapple Fluff 81 Flip 81 Tapioca 81 Strawberry Shortcake 82 Dessert . 82 PASTRY Pastry Dough 66 " Cases . 66 Pie Crust No. 1 66 " No. 2 . 66 PIES Mincemeat, Vegetarian 69 Pie, Apple 69 1 Chocolate 67 ' Crustless Custard 67 : Custard 68 ' Eggless Pumpkin 68 ' Lemon No. 1 . 68 Lemon No. 2 68 Lemon No. 3 69 Lemon No. 4 69 Mince Vegetarian 69 Pineapple 70 Rhubarb 70 Squash or Pumpkin 70 PRESERVING AND CANNING Asparagus, Canned 132 Tarn, Cranberry 150 Jelly, Apple 130 Jelly, Apple 130 ' Quince 132 Marmalade, Carrot 130 Cranberry and Raisin 130 Orange 131 Peaches, Canned 131 Pickled 131 Pineapple Apricot Conserve 132 Honey 132 Puree, Home Canned Tomato 131 Relish 132 String Beans, Canned 132 INDEX (Continued) PUDDINGS Pudding, Apple Tapioca 56 Fruit No. 1 59 Apricot No. 1 56 Fruit No. 2 59 Apricot No. 2 56 Ginger 59 " Black 56 " Graham . 60 Blackberry Dumpling 57 Bread 57 Carrot 57 Chocolate No. 1 57 Chocolate No. 2 58 Cocoanut . 58 Ice Box 60 Instant Tapioca 60 Lemon 61 Old Fashioned Rice 61 Orange 61 Snow 62 Cottage 58 Sponge 63 English Plum 58 Spoonful 62 Farewell 59 Sootlach (A Turkish Dish) 62 PUDDING SAUCES Sauce, Black Pudding 64 " Hard 65 ' Caramel Pudding 64 " Plum Pudding 64 Cocoanut Pudding 58 Lemon 65 ' Custard 64 " Orange 65 Egg 64 " Silver 65 Golden 65 " Strawberry 65 ' Graham Pudding 60 " Vanilla 65 PRUNES Just a Word about Prunes 71 " Pudding No. 2 73 Baby's Evening Meal 71 " Pudding No. 3 73 Baked Prune Dumplings 71 " Souffle 74 " Prunes 72 Setwed Prunes No. 1 74 Eden Vale Pruen Whip 72 " Prunes No. 2 74 Prune Bread 72 Steamed Prunes 74 " Layer Cake 73 Prunes 75 " Pudding No. 1 73 SALADS Salad, Alligator Pear 48 " Fruit 50 " Apple No. 1 48 " Heart of Lettuce 50 Apple No. 2 48 Carrot 49 Celery Root 49 Corn 49 Cottage Cheese 49 Combination Suggestions . . 49 Onion 50 Pineapple No. 1 51 Pineapple No. 2 51 Pineapple No. 3 51 Potato 51 Stuffed Egg 51 " Cucumber 50 Tomato 52 SALAD DRESSINGS Mayonnaise Dressing 54 French 54 Salad Dressing, Boiled 53 Fruit 54 Cooked 53 for Cabbage 54 'Cream 53 Sour Cream Dressing 55 " " Cream Slaw 54 INDEX (Continued) SANDWICHES Sandwiches, Cheese and Nut 126 " Cheese and Pineapple.. 126 Egg and Olive 126 " Fried Cheese 126 Nasturtium . .126 Protose 127 Raisin and Nut 127 Ripe Olives and Pimento . .127 SOUPS Bread Sticks 2 Brosia Meals 1 Croutons for Soup 5 Dumplings for Soup 5 Puree of Lima Beans 7 Soup, Asparagus Cream 2 Barley 2 Barley Cream 2 Bean 3 Brown Bean 3 Celery 4 Cream of Celery 4 Cream of Corn No. 1 4 Cream of Corn No. 2 4 Cream of Corn No. 3 5 Cream Potato 7 Cream Tomato . 5 Green Pea Lentil Brosia Meal No. 1 . Lentil Brosia Meal No. 2. Lima Bean Mock Turtle Oatmeal Pea Brosia Meal Potato Puree of Split Pea Soubise Tomato Celery No. 1 Tomato Celery No. 2 "Vegetable " White Bean Vegetarian Soup Stock Vegex VEGETABLES Apples, Scalloped 46 Beans, String, Spanish 47 Cabbage, Scalloped 47 Carrots, Flemish 45 Supreme 43 Celery Root, Mashed 44 " " Creamed 44 Corn on Cob No. 1 44 ' on Cob No. 2 44 ( on Cob No. 3 44 ' on Cob No. 4 44 ' Boiled 47 Stewed 47 Harvard Beets 45 Onions, Creamed 45 Potatoes, Brown Creamed 43 Creamed 45 Sweet, Candied 43 Sweet and Apples, South- ern Style 47 Rice 46 " Boiled, Buttered 43 " Potato Cake 46 " Potato Pie 46 Squash, Hubbard Baked No. 1 .... 42 Hubbard Baked No. 2 .... 42 " Summer Baked 42 " Summer Baked witli Pimento 42 " Summer Fried 42 LIST OF MANUFACTURERS OF VEGETARIAN FOOD PRODUCTS AND STORES WHERE MEAT SUBSTITUTES MAY BE FOUND. Battle Creek, Mich Protose, etc. Kellogg Food Co. Boulder, Colo Nut Products Colorado Sanitarium Food Co. Chicago, 111 Brosia Meals Calumet Tea & Coffee Co., 409-411 Huron St. Chicago, 111 Grains, etc. Bernhalter Health Food Co., 423 N. Clark St. Des Moines, la Nut Products Iowa Sanitarium Food Co., 1319 Des Moines St. Galveston, Texas Natural Brown Rice Seaboard Rice Mfg. Co. Katy, Texas Natural Brown Rice J. E. Cabaniss. Kansas City, Mo Nut Foods, Oils, Honey C. F. Schobert, 1109 Troost Ave. Los Angeles, Cal Figs, Dried Fruits, Nuts Edw. W. Buehl & Co., 1909 West 21st St. Los Angeles, Cal Dried Fruits, Grains, Nut Products Otto Carque, 1605 Magnolia Ave. Madison, Tenn Nutfoda Nashville Food Factory. Melrose, Mass Nut Products, etc. Imperial Pure Food Co. Newark, New Jersey Vegex J. W. Beardsley's Sons, Frelinghusen Ave. Philadelphia, Pa Whole Wheat Flour H. J. Clubb, 1023 Foulkrod St. Philadelphia, Pa Nut Foods, Oils, Ko-Nut India Refining Co., McKean and Swanson St. Portland, Oregon Kaola Cocoanut Products Co., 20th and Roosevelt St. San Francisco, Cal Vegex, Protose, Nut Products, Grains Sanitarium Health Food Store, 1176 Market St. Sanitarium, Napa Co., Cal Nut Products Sanitarium Food Co. Soho Park, N. J Nutmargarine The Nucoa Butter Co. San Jose, Cal Protose, Brosia Meals House of Rest, 236 N. Sixth St.