The Healthy Life Cook Book, 2d ed. by Daniel, Florence

8/14/2019 The Healthy Life Cook Book, 2d ed. by Daniel, Florence

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ProjectGutenberg'sTheHealthyLifeCookBook,2ded.,byFlorenceDaniel

ThiseBookisfortheuseofanyoneanywhereatnocostandwithalmostnorestrictionswhatsoever.Youmaycopyit,giveitawayorre-useitunderthetermsoftheProjectGutenbergLicenseincludedwiththiseBookoronlineatwww.gutenberg.net

Title:TheHealthyLifeCookBook,2ded.

Author:FlorenceDaniel

ReleaseDate:January8,2004[EBook#10632]

Language:English

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***STARTOFTHISPROJECTGUTENBERGEBOOKTHEHEALTHYLIFECOOKBOOK,2DED.***

ProducedbyFeoragNicBhrideandPGDistributedProofreaders

TheHealthyLifeCookBook

by

FlorenceDaniel

SecondEdition

1915

ADELICIOUSPORRIDGECANBEMADEBYMIXING

ROBINSON'S"PATENT"GROATS"INPOWDERFORM"

::AND::

ROBINSON'S"PATENT"BARLEY"INPOWDERFORM"

INEQUALPROPORTIONSANDPREPARINGINTHEUSUALWAY.

Preface

Thislittlebookhasbeencompiledbyspecialandrepeatedrequest.Otherwise,Ishouldhavehesitatedtoaddtothealreadyexistingnumberofvegetariancookerybooks.Itisnotaddressedtotheprofessionalcook,buttothosewhofindthemselves,asIdid,confrontedwiththenecessity


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ofmanufacturingeconomicalvegetariandisheswithoutanypreviousexperienceofcooking.Anexperiencedcookwilldoubtlessfindmanyofthedetailedinstructionssuperfluous.

Theoriginalideawastocompileacookerybookforthosevegetarianswhoarenon-usersofmilkandeggs.Butasthiswouldhavecurtailedthebook'susefulness,especiallytovegetarianbeginners,theprojectwasabandoned.Atthesametime,non-usersofmilkandeggswillfindthattheirinterestshavebeenespeciallyconsideredinverymanyoftherecipes.

Alltherecipeshavebeenwelltested.ManyofthemIevolvedmyselfafterrepeatedexperiments.OthersIobtainedfromfriends.Butallofthemareusedinmyownlittlehousehold.Sothatifanyreaderexperiencesdifficultyinobtainingtheexpectedresults,ifshewillwritetome,at3,TudorStreet,London,E.C.,andencloseastampedenvelopeforreply,Ishallbegladtogiveanyassistanceinmypower.

Idesiretorecordmygratitudeheretothefriendswhohavesentmerecipes;tothegraduateoftheVictoriaSchoolofCookery,whoassistedmewithmuchgoodadvice;toCassell'slargeDictionaryofCookery,fromwhichIgatheredmanyusefulhints;tothe_HeraldofHealth_,whichfirstpublishedrecipesfortheAgar-agarJelliesandWallaceCheese;andtoE.andB.May'sCookeryBook,fromwhenceemanatestheideaofjamwithout

sugar.Lastly,IwouldthankMrs.Hume,of"Loughtonhurst,"Bournemouth,withwhomIhavespentseveralpleasantholidays,andwhokindlyplacedhermenusatmydisposal.

FLORENCEDANIEL.

PrefacetoSecondEdition

Thislittlecookerybookwasoriginallypublishedforthat"straiter"sect

offood-reformerswhoabstainfromtheuseofsalt,yeast,etc.But,owingtorepeatedrequestsfromordinaryvegetarians,whofindthebookuseful,Iamnowincludingrecipesforyeastbread,cheesedishes,nutmeatdishes,etc.Ihaveputalltheseinthechapterentitled"ExtraRecipes."Togototheoppositeextremethereisashortchapterfor"unfiredfeeders."Othernewrecipeshavealsobeenadded.

Thenote_re_SaladshasbeenborrowedfromE.J.Saxon,andtheVegetableStewinCasseroleCookeryfromR.&M.Goring,in_TheHealthyLife_.

FLORENCEDANIEL.

_EverydayFitness_

Youwantfoodyoucaneateveryday,knowingthatitisbringingyounearerandnearertorealFitness,theFitnesswhichlastsallday,andsurvivesevenSundayoraSummerHoliday.

'P.R.'FoodsareEverydayFoods.Theytaketheplaceofwhitebread,andwhiteflourbiscuits,ofexpensivedairybutter,ofsloppyindigestible


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porridge,andsoon.TheyaretheFoodswhichkeepyoufitallthetime--you,andyourhusband,andthechildren.Theyaremadealongabsolutelyscientificlinesinafactorywhichisprobablyuniquethroughouttheworld.Theyarethestandardofpurefoodproduction.TheirdailyuseistheDirectRoutetoFitnessAlltheTime.

Yououghttoknowaboutthem,andtrythem.Sendus*6d.*(P.O.orstamps),andwewillpostyouasplendidlotofsamplesandabudgetofpracticalinformation.Doitnow.

OrwecansendyouourSpecialTrialParcel,comprisingalltheprincipal'P.R.'Products,carriagepaid(inU.K.)for*5/-*.

TheWallace'P.R.'FoodsCo.,Ltd.,81,TottenhamLane.Hornsey.London,N.

*****

*TheFinestCoffeetheWorldProduces--

'P.R.'COFFEE*

Choicesthill-grownberries,thepickoftheworld'sfinestplantations,roastedbyElectricHeat.Result:superbfavourandfreedomfromilleffects.Idealfordyspeptics.StronglyrecommendedbytheAuthorofthis

Book.1-lb.postpaid2/2,or*FreeSampleCanister*(tomake2cups),from

TheWallaceP.R.FoodsCo.,Ltd.,81,TottenhamLane,Hornsey,

LONDON,N.

[Illustration]

*****

Contents

I.UNFERMENTEDBREAD

II.SOUPS

III.SAVOURYDISHES(ANDNUTCOOKERY)

IV.CASSEROLECOOKERY

V.CURRIES

VI.VEGETABLES

VII.GRAVIESANDSAUCES

VIII.EGGCOOKERY

IX.PASTRY,SWEETPUDDINGS,JELLIES,&c.


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X.CAKESANDBISCUITS

XI.JAM,MARMALADE,ETC.

XII.SALADS,BEVERAGES,ETC.

XIII.EXTRARECIPES

XIV.UNFIREDFOOD

XV.WEIGHTSANDMEASURES,ANDUTENSILS

XVI.MENUS,ETC.

INDEX

*****

_HEALTHYLIFEBOOKLETS

BoundinArtVellum.1s.neteach._

1.THELEAGUEAGAINSTHEALTH.ByArnoldEiloart,B.Sc.,Ph.D.

2.FOODREMEDIES.ByFlorenceDaniel.3.INSTEADOFDRUGS.ByArnoldEiloart,B.Sc.,Ph.D.

4.THEHEALTHYLIFECOOKBOOK.ByFlorenceDaniel.

5.NATUREVERSUSMEDICINE.ByArnoldEiloart,B.Sc.,Ph.D.

6.DISTILLEDWATER.ByFlorenceDaniel.

7.CONSUMPTIONDOOMED.ByDr.PaulCarton.

8.NOPLANTDISEASE.ByArnoldEiloart,B.Sc.,Ph.D.

9.RHEUMATISMANDALLIEDAILMENTS.ByDr.H.ValentineKnaggs.

10.RIGHTDIETFORCHILDREN.ByEdgarJ.Saxon.

11.SOMEPOPULARFOODSTUFFSEXPOSED.ByDr.PaulCarton.

12.UNFIREDFOODINPRACTICE.ByStanleyGibbon.

13.THETRUTHABOUTSUGAR.ByDr.H.ValentineKnaggs.

14.HOWTHEMINDHEALSANDWHY.ByFlorenceDaniel.

15.OSTEOPATHY.ByFlorenceDaniel.

16.ANEWSUGGESTIONTREATMENT.ByDr.StensonHooker

17.HEALTHTHROUGHBREATHING.ByOlgarLazarus.

18.WHATTOEATANDHOWMUCH.ByFlorenceDaniel.

_Nos.14,15and18areinpreparation_.


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LONDON:C.W.DANIEL,LTD.,GrahamHouse,TudorStreet,E.C.

*****

I.--UNFERMENTEDBREAD.

1.COLDWATERBREAD.

1-1/4lb.finewholemealflourto3/4pintwater.

Putthemealintoabasin,addthewatergradually,andmixwithaclean,coolhand.(Bread,pastry,etc.,mixedwithaspoon,especiallyofmetal,willnotbesolightasthatmixedwithalightcoolhand.)Kneadlightlyfor20minutes.(Alittlemoreflourmayberequiredwhilekneading,assomebrandsofmealdonotabsorbsomuchwaterasothers,butdonotaddmorethanisabsolutelynecessarytopreventthefingerssticking.)Putthedoughontoaflouredboardanddivideintofourroundloaves.Prickwithaforkontop.

Thecolderthewaterused,thelighterthebread,andifthemixingbe

donebyanopenwindowsomuchthebetter,forunfermentedbreadisair-raised.Distilledorcleanboiledrain-watermakesthelightestbread.Butitshouldbepouredbackwardsandforwardsfromonejugtoanotherseveraltimes,inordertoaerateit.

_Anothermethod_ofmixingisthefollowing:--Putthewaterintothebasinfirstandstirthemealquicklyintoitwithaspatulaorwoodenspoon.Whenitgetstoostifftobestirred,addtherestofthemeal.Kneadfortwominutes,andshapeintoloavesasabove.

BAKING.--Bakeonthebareovenshelf,floored.Ifpossiblehaveafewholesboredintheshelf.Thisisnotabsolutelynecessary,butanytinkerorironmongerwillperforateyourshelfforafewpence.Betterstillare

wireshelves,likesieves.(Thisdoesnotapplytogasovens.)

Startwithahotoven,butnottoohot.Totest,sprinkleateaspoonfulofflourinapattypan,andputintheovenforfiveminutes.Attheendofthattime,iftheflourisalightgolden-browncolour,theovenisright.Nowputinthebreadandkeeptheheatoftheovenwellupforhalfanhour.Attheendofthistimeturntheloaves.Nowbakeforanotherhour,butdonotmakeupthefireagain.Lettheovengetslightlycooler.Thesameresultmayperhapsbeobtainedbymovingtoacoolershelf.Italldependsontheoven.Butalwaysstartwithahotoven,andafterthefirsthalfhourlettheovengetcooler.

Alwaysremember,thatthelargertheloavestheslowermustbethebaking,

otherwisetheywillbeoverdoneontheoutsideandunderdoneinthemiddle.

Donotopentheovendooroftenerthanabsolutelynecessary.

Ifagasovenisusedthebreadmustbebakedonabakingsheetplacedonasandtin.Asandtinistheordinarysquareoroblongbakingtin,generallysuppliedwithgasstoves,filledwithsilversand.Abakingsheetissimplyapieceofsheet-iron,asizesmallerthantheovenshelves,sothattheheatmaypassupandroundit.Anyironmongerwillcutonetosizeforafewpence.Donotforgettoplaceavesselofwater


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(hot)inthebottomoftheoven.Thisisalwaysnecessaryinagasovenwhenbakingbread,cakesorpastry.

Itmustnotbeforgottenthatovensarelikechildrentheyneedunderstanding.Thetemperatureofthekitchenandtheoven'snearnesstoawindowordoorwilloftenmakeadifferenceoffiveortenminutesinthetimeneededforbaking.OnegasoventhatIknewneverbakedwellinwinterunlessascreenwasputbeforeittokeepawaydraughts!

ROLLS.--Ifyoudesiretogetyourbreadmorequicklyitisonlyaquestionofmakingsmallerloaves.Littlerollsmaybecutoutwithalargeegg-cuporsmallpastrycutter,andthesetakeanytimefromtwentyminutestohalfanhour.

2.EGGBREAD.

9ozs.finewholemeal,1egg,abare1/2pintmilkandwater,buttersizeofwalnut.

Putbutterinaqr.qtn.tin(asmallsquare-corneredtinprice6-1/2d.atmostironmongers)andletitremaininhotovenuntilitboils.Wellwhiskegg,andaddtoitthemilkandwater.Siftintothisliquidthewholemeal,stirringallthetime.Pourthisbatterintothehotbuttered

tin.Bakeinaveryhotovenfor50minutes,thenmovetoacoolerpartforanother50minutes.Whendone,turnoutandstandonendtocool.

3.GEMBREAD.

Putintoabasinapintofcoldwater,andbeatitforafewminutesinordertoaerateitasmuchaspossible.Stirgently,butquickly,intothisasmuchfinewholemealaswillmakeabattertheconsistencyofthickcream.Itshouldjustdropoffthespoon.Dropthisbatterintoveryhotgreasedgempans.Bakeforhalfanhourinahotoven.Whendone,standonendtocool.Theymayappeartobealittlehardonfirsttakingoutoftheoven,butwhencooltheyshouldbesoft,lightandspongy.When

properlymade,theuninitiatedgenerallyrefusetobelievethattheydonotcontaineggsorbaking-powder.

Therearepropergempans,madeofcastiron(from1s.)forbakingthisbread,andthebestresultsareobtainedbyusingthem.ButwithafavourableovenIhavegotprettygoodresultsfromtheordinarybaking-tinswithdepressions,thekindusedforbakingsmallcakes.Buttheseareathinnermakeandapttoproduceatoughcrust.

4.HOTWATERROLLS.

Thisbreadhasaverysweettaste.Itismadebystirringboilingwater

intoanyquantityofmealrequired,sufficienttoformastiffpaste.Thentakeoutofthebasinontoaboardandkneadquicklywithasmuchmoreflourasisneededtomakeitworkable.Cutitintosmallrollswithalargeegg-cuporsmallvegetablecutter.Thequickerthisisdonethebetter,inordertoretaintheheatofthewater.Bakefrom20to30minutes.

5.OATCAKE.


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Mixmediumoatmealtoastiffpastewithcoldwater.Addenoughfineoatmealtomakeadough.Rolloutverythinly.Bakeinsheets,orcutintobiscuitswithatumblerorbiscuitcutter.Bakeonthebareovenshelf,sprinkledwithfineoatmeal,untilaverypalebrown.Flourmaybeusedinplaceofthefineoatmeal,asthelatteroftenhasabittertastethatmanypeopleobjectto.Thecauseofthisbitternessisstaleness,butitisnotsonoticeableinthecoarseormediumoatmeal.Freshlygroundoatmealisquitesweet.

6.RAISINLOAF.

1lb.finewholemeal,6oz.raisins,2oz.Mapleton'snutter,water.

Wellwashtheraisins,butdonotstonethemortheloafwillbeheavy.Ifthestonesaredisliked,seedlessraisins,orevensultanas,maybeused,butthelargeraisinsgiveratherbetterresults.Rubthenutterintotheflour,addtheraisins,whichshouldbewelldriedafterwashing,andmixwithenoughwatertoformadoughwhichalmost,butnotquitedropsfromthespoon.Putintoagreasedtin,whichshouldbeveryhot,andbakeinahotovenatfirst.Attheendoftwentyminutestohalfanhourtheloafshouldbeslightlybrowned.Thenmovetoacoolershelf,andbakeuntildone.Testwithaknifeasforordinarycakes.

Forthisloafasmall,deep,square-corneredtinisrequired(price6-1/2d.),thesameasfortheeggloaf.3ozs.freshdairybuttermaybeusedinplaceofthe2ozs.nutter.

7.SHORTENEDBREAD.

Into1lb.wholemealflourrub4ozs.nutteror5ozs.butter.Mixtoastiffdoughwithcoldwater.Kneadlightlybutwell.Shapeintosmallbunsabout1inchthick.Bakeforanhourinamoderateoven.

II.--SOUPS.

Soupsareofthreekinds--clearsoups,thicksoups,andpures.Aclearsoupismadebyboilingfruitorvegetables(celery,forexample)untilallthenourishmentisextracted,andthenstrainingofftheclearliquid.Alittlesagoormacaroniisgenerallyaddedandcookedinthis.Whencarrotsandturnipsareused,afewsmallpiecesarecutintodiceorfancyshapes,cookedseparately,andaddedtothestrainedsoup.Thicksoupsalwaysincludesomefarinaceousingredientsforthickening(flour,pea-flour,potato,etc.).Puresarethicksoupscomposedofanyvegetableorvegetablesboiledandrubbedthroughasieve.Thisisdone,alittleat

atime,withawoodenspoon.Alittleofthehotliquorisaddedtothevegetablefromtimetotimetoassistitthrough.

1.BARLEYBROTH.

1carrot,1turnip,4leeksor3smallonions,4sprigsparsley,4stickscelery,1tea-cuppearlbarley,3qts.water.(Thecelerymaybeomittedifdesired,or,wheninseason,1tea-cupgreenpeasmaybesubstituted.)


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Scrubclean(butdonotpeel)thecarrotandturnip.Washcelery,parsley,andbarley.Shredallthevegetablesfinely;putinsaucepanwiththewater.Bringtotheboilandslowlysimmerfor5hours.Addthechoppedparsleyandserve.

2.CREAMOFBARLEYSOUP.

MakebarleybrothasinNo.1.Thenstrainitthroughawirestrainer.Squeezeitwell,soastogetthesoupasthickaspossible,butdonotrubthebarleythrough.Skin1/2lb.tomatoes,breakinhalves,andcooktoapulpverygentlyinaclosedsaucepan(don'taddwater).Addtothebarleysoup,boiluponce,andserve.

Incasesofillness,especiallywherethepatientissufferingfromintestinaltrouble,afterpreparingasabove,strainthroughafinemuslin.Itshouldalsobepreparedwithdistilled,orcleanboiledrain-water.

3.CLEARCELERYSOUP.

1headcelery,2tablespoonssago,2qts.water.

Washthecelery,chopintosmallpieces,andstewinthewaterfor2hours.Strain.Washthesago,addittotheclearliquid,andcookfor1hour.

Forthosewhopreferathicksoup,pea-flourmaybeadded.Allow1leveltablespoontoeachpintofsoup.Mixwithalittlecoldwater,andaddtotheboilingsoup.Oneortwoonionsmayalsobecookedwiththecelery,ifliked.

4.CHESTNUTSOUP.

1lb.chestnuts,1-1/2oz.nutterorbutter,2tablespoonschopped

parsley,1tablespoonwholemealflour,1-1/2pintswater.

Firstputonthechestnuts(withoutshellingorpricking)incoldwater,andboilforanhour.Thenremoveshellsandputthenutsinanenamelledsaucepanwiththefat.Fryfor10minutes.Addtheflourgradually,stirringallthetime,thenaddthewater.Cookgentlyforhalfanhour.Lastly,addtheparsley,boilup,andserve.

Itisratherniceriftheflourisomitted,thenecessarythicknessbeingobtainedbyrubbingthesoupthroughasievebeforeaddingtheparsley.Thosewhodonotobjecttomilkmayuse1pintmilkand1pintwaterinplaceofthe1-1/2pintswater.

5.FRUITSOUP.

Fruitsoupsareusedextensivelyabroad,althoughnotmuchheardofinEngland.Buttheymightbetakenatbreakfastwithadvantagebythosevegetarianswhohavegivenuptheuseoftea,coffeeandcocoa,andobjectto,ordislike,milk.Therecipegivenhereisforapplesoup,butpears,plums,etc.,maybecookedinexactlythesameway.

1lb.apples,1qt.water,sugarandflavouring,1tablespoonsago.


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Washtheapplesandcutintoquarters,butdonotpeelorcore.Putintoasaucepanwiththewaterandsugarandflavouringtotaste.Whensweet,ripeapplescanbeobtained,peoplewithnaturaltasteswillprefernoadditionofanykind.Otherwise,alittlecinnamon,cloves,ortheyellowpartoflemonrindmaybeadded.Stewuntiltheapplesaresoft.Strainthroughasieve,rubbingtheapplepulpthrough,butleavingcores,etc.,behind.Washthesago,addtothestrainedsoup,andboilgentlyfor1hour.Stirnowandthen,asthesagoisapttosticktothepan.

6.HARICOTBEANSOUP.

2heapedbreakfast-cupsbeans,2qts.water,3tablespoonschoppedparsleyor1/2lb.tomatoes,nutordairybuttersizeofwalnut,1tablespoonlemonjuice.

Forthissoupusethesmallwhiteorbrownharicots.Soakovernightin1qt.ofthewater.Inthemorningaddtherestofthewater,andboiluntilsoft.Itmaythenberubbedthroughasieve,butthisisnotimperative.Addthechoppedparsley,thelemonjuice,andthebutter.Boilupandserve.Iftomatopulpispreferredforflavouringinsteadofparsley,skinthetomatoesandcookslowlytopulp(withoutwater)beforeadding.

7.LENTILSOUP.

4breakfast-cupslentils,1carrot,1turnip,2onions,4qts.water,4stickscelery,2teaspoonsherbpowder,1tablespoonlemonjuice,1oz.butter.

Eitherthered,Egyptianlentils,orthegreenGermanlentilsmaybeusedforthissoup.Ifthelatter,soakovernight.Stewthelentilsverygentlyinthewaterfor2hours,takingoffanyscumthatrises.Wellwashthevegetables,slicethem,andaddtothesoup.Stewfor2hoursmore.Thenrubthroughasieve,ornot,aspreferred.Addthelemonjuice,herbpowder,andbutter(nutordairy),andserve.

8.MACARONISOUP.

1/2lb.smallmacaroni,2qts.waterorvegetablestock,3/4lb.onionsor1lb.tomatoes.

Breakthemacaroniintosmallpiecesandaddtothestockwhennearlyboiling.Cookwiththelidoffthesaucepanuntilthemacaroniisswollenandverytender.(Thiswilltakeaboutanhour.)Ifonionsareusedforflavouring,steamseparatelyuntiltender,andaddtosoupjustbeforeserving.Iftomatoesareused,skinandcookslowlytopulp(withoutwater)beforeadding.Ifthevegetablestockisalreadystrongand

well-flavoured,noadditionofanykindwillbeneeded.

9.PEASOUP.

Usesplitpeas,soakovernight,andprepareaccordingtorecipegivenforlentilsoup.

10.POTATOSOUP.


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Peelthinly2lbs.potatoes.(Aflourykindshouldbeusedforthissoup.)Cutintosmallpieces,andputintoasaucepanwithenoughwatertocoverthem.Addthreelargeonions(sliced),unlesstomatoesarepreferredforflavouring.Bringtotheboil,thensimmeruntilthepotatoesarecookedtoamash.Rubthroughasieveorbeatwithafork.Nowadd3/4pintwateror1pintmilk,andalittlenutmegifliked.Boilupandserve.

Ifthemilkisomitted,thejuiceandpulpoftwoorthreetomatoesmaybeadded,andtheonionsmaybeleftoutalso.

11.P.R.SOUP.

1headcelery,4largetomatoes,4qts.water,4largeEnglishonions,3tablespoonscoarselychoppedparsley.

ThissoupfiguresofteninthedietsheetofthePhysicalRegenerationistsforgoutyandrheumaticpatients,butinadditiontobeingavaluablemedicineonaccountofitssalts,itisthemostdeliciousclearsoupthatIknowof.Tomake:choptheingredientstodice,coverclosely,andsimmeruntilthequantityofliquidisreducedtoonehalf.

12.P.R.BEEFTEASUBSTITUTE.1/4pintpearlbarley,1/4pintredlentils,2qts.coldbranwater,flavouring.

Tomakethebranwater,boil1measureofbranwith4measuresofwaterfornotlessthan30minutes.Simmertogetherthebarley,lentils,andbranwaterfor3hours.Toflavour,put4ozs.butteror3ozs.nutterintoapanwith1lb.slicedonions.Shakeoverfireuntilbrown,butdonotletthemburnortheflavourofthesoupwillbespoilt.Addthesetothestockattheendofthefirsthour.Anyothervegetablelikedmaybechoppedtodiceandadded.

Tomatomaybesubstitutedfortheonionifpreferredandnofatused.Strainthroughahairsieve,andservetheclearliquidafterboilingup.

13.SAGOSOUP.

6ozs.sago,2qts.stock,juiceof1lemon.

Washthesagoandsoakitfor1hour.Putitinasaucepanwiththelemonjuiceandstock,andstewfor1hour.

14.TOMATOSOUP.

1qt.waterorwhitestock,1lb.tomatoes.

Slicethetomatoes,andsimmerverygentlyinthewateruntiltender.Rubthroughasieve.Boilupandserve.

15.VEGETABLESTOCK.

To4qts.waterallow1pintlentils,orratherlessthan1pintharicots.


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Inadditionallow1carrot,1turnip,1onion,and1/4headofcelery.Cleanapplepeelingsandcores,andanyfreshvegetablecuttingsmayalsobeaddedwithadvantage.Forwhitestock,usethewhiteharicotbeans,rice,ormacaroniinplaceoflentilsorbrownharicots.Soakthepulseovernight,andsimmerwiththevegetablesfor4hours.Anystocknotusedshouldbeemptiedoutofthestockpot,andboiledupafresheachday.

III.--SAVOURYDISHES.

Therecipesfollowingareintendedtobeusedassubstitutesformeat,fish,etc.

Thebodyneedsforitssustenancewater,mineralsalts,[Footnote:Ialludetomineralsaltsasfoundinthevegetablekingdom,nottothemanufacturedsalts,liketheordinarytablesalt,etc.,whicharesimplypoisonswhentakenasfood.]fatsandoils,carbo-hydrates(starchandsugar),andproteids(thefleshandmuscle-formingelements).Allvegetablefoods(intheirnaturalstate)containalltheseelements,and,atapinch,humanlifemightbesupportedonanyoneofthem.Isay"atapinch"becauseifthenuts,cerealsandpulseswereruledoutofthe

dietary,itwould,formostpeople,bedeficientinfatandproteid.Wholewheat,accordingtoaphysiologistwhoseworkisoneofthestandardbooksonthesubject,isaperfectly-proportioned,completefood.Henceitispossibletoliveentirelyongoodbreadandwater.

Nutsarethebestsubstituteforfleshmeat.Nextinordercomethepulses.Afterthesecomewholewheatandunpolishedrice.Bothnutsandpulsescontain,likefleshmeat,alargequantityofproteidinaconcentratedform.Nooneneedsmorethan1/4lb.perday,atmost,ofeither.(Eggs,ofcourse,areagoodmeatsubstitute,sofarasthepercentageofproteidisconcerned.)

1.ALMONDS,ROASTED.

Takeanyquantityofshelledalmondsandblanchbypouringboilingwateronthem.Theskinscanthenbeeasilyremoved.Laytheblanchedalmondsonatin,andbaketoapaleyellowcolour.Onnoaccountletthembrown,asthisdevelopsirritatingproperties.Tobeeatenwithvegetablestewsandpies.(Thatis,withanysteworpiewhichcontainsneithernutsnorpulse.)

2.CHESTNUTS,BOILED.

Anexcellentdishforchildrenandpersonswithweakdigestivepowers.The

chestnutsneednotbepeeledorpricked,butmerelywellcoveredwithcoldwaterandbroughttotheboil,afterwhichtheyshouldboilforagoodhalfhour.Drainoffthewaterandservehot.Theymayalsobeboiled,peeled,mashedandeatenwithhotmilk.

3.CHESTNUTSAVOURY.

Boilfor15minutes.Shell.Fryinaverylittlenutfatfor10minutes.Barelycoverwithwater,andstewgentlyuntiltender.Whendone,addsome


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choppedparsleyandthickenwithchestnutflourorfinewholemeal.Forthosewhopreferit,milkanddairybuttermaybesubstitutedforthewaterandnutfat.

4.CHESTNUTPIE.

1lb.chestnuts,1/2lb.tomatoes,shortcrust.

Boilthechestnutsforhalfanhour.Shell.Skinthetomatoesandcutinslices.Wellgreaseasmallpie-dish,putinthechestnutsandtomatoesinalternatelayers.Coverwithshortcrust(pastryrecipeNo.3)andbakeuntilapalebrown.Servewithparsley,tomato,orwhitesauce.

5.CHESTNUTRISSOLES.

1lb.chestnuts,1tablespoonchoppedparsley,cornflourandwateror1egg.

Boilthechestnutsforhalfanhour.Shell,andwellmashwithafork.Addtheparsley.Dissolve1tablespooncornflourin1tablespoonwater.Useasmuchofthisasrequiredtomoistenthechestnut,andmixittoastiffpaste.Shapeintofirm,round,ratherflatrissoles,rollinwhiteflour,

andfryindeepoilorfattoagoldenbrowncolour.Servewithparsleyortomatosauce.

Forthosewhotakeeggs,therissolesmaybemoistenedandboundwithabeatenegginsteadofthecornflourandwater.Theymayalsoberolledineggandbread-crumbsafterflouring.

6.HARICOTBEANS,BOILED.

1/2pintbeans,1oz.butter,water,1teaspoonlemonjuice.

Thesmallwhiteorbrownharicotsshouldbeusedforthisdish.Washwell,

andsoakovernightinthewater.Inthemorningputinasaucepaninthesamewaterandbringtotheboil.Simmerslowlyfor3hours.Whendonetheymashreadilyandlookfloury.Drainoffanywaternotabsorbed.Addthebutterandlemonjuice,andshakeoverthefireuntilhot.Servewithparsleyorwhitesauce.

7.HARICOTRISSOLES.

1/2pintharicots,1oz.butter,1mediumonion,water,1teaspoonlemonjuice,1teaspoonmixedherbs,or1tablespoonchoppedparsley.

Cooktheharicotsasinprecedingrecipe.Mashwellwithafork,addthe

onionfinelygrated,andtheparsleyorherbs.(Thismaybeomittedifpreferred.)Formintofirm,round,ratherflatrissoles.Rollinwhiteflour.Fryindeepoilorfattoagoldenbrowncolour.Servewithtomatosauce,browngravy,orparsleysauce.

8.LENTILS,STEWED.

1cuplentils,1-1/2cupswater,butter(sizeofwalnut),1teaspoonlemonjuice.


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UseeithertheredEgyptian,orthegreenGermanlentils.Washwellinseveralwaters,drain,andputtosoakovernightinthewater.Usethissamewaterforcooking.Cookveryslowlyuntilthelentilsaresoftanddry.Theyshouldjustabsorbthequantityofwatergiven.(Ifcookedtooquicklyitmaybenecessarytoaddalittlemore.)Alittlethymeorherbpowdermaybecookedwiththelentils,ifliked.Whendone,drainoffanysuperfluouswater,addthebutterandthelemonjuice,shakeoverthefireuntilhot.Servewithbakedpotatoesandtomatosauce.

9.LENTILPASTE.

1/2pintredlentils,1/2pintbread-crumbs,2ozs.butteror1-1/2oz.nutter,2teaspoonslemonjuice,1/2anutmeg.

Wellwashthelentilsandplaceonthefirewithjustenoughwatertocoverthem.Simmergentlyuntilquitesoft.Addthebutter,lemonjuice,nutmeg,andbread-crumbs.Stirwell,heattoboilingpoint,andcookfor10minutes.Putinjars,andwhencoldpoursomemeltedbutterornutteronthetop.Tomatojuicemaybeusedinplaceofthelemonjuiceifpreferred.

10.LENTILANDLEEKPIE.2cupslentils,12smallleeks,4cupswater,shortcrust.

Putthelentils,water,andleeks,finelyshredded,intoacoveredjarorbasin.Bakeinaslowovenuntildone.Putintoagreasedpie-dishandcoverwithshortcrust.(Iflentilsareverydry,addalittlemorewater.)Bake.Servewithboiledpotatoes,browngravy,andanyvegetableinseason,exceptspinachorartichokes.

11.LENTILRISSOLES.

1teacupredlentils,2teacupsbread-crumbs,or1teacupkornules,cornflouroregg,1-1/2teacupswater,4medium-sizedonions,1gratedlemonrind,2teaspoonsmixedherbs.

Cookthelentilsslowlyinasaucepanwiththewateruntiltheyaresoftanddry.Steamtheonions.IfKornulesareused,addasmuchboilingwatertothemastheywillonlyjustabsorb.Ifbread-crumbsareused,donotmoistenthem.Addthegratedyellowpartofthelemonrindandtheherbs.Mixalltheingredientswelltogetherandslightlymoistenwithratherlessthanatablespoonfulofwaterinwhichisdissolvedateaspoonfulofrawcornflour.Thisisimportant,asittakestheplaceofeggforbindingpurposes.Shapeintoround,flatrissoles,rollinwhiteflour,andfryinboilingoilorfatuntilagolden-browncolour.

Abeateneggmaybeusedforbindinginplaceofthecornflour,andtherissolesmaybedippedineggandrolledinbreadcrumbsbeforefrying.Servehotwithbrowngravyortomatosauce.Orcoldwithsalad.

12.MACARONIANDTOMATO.

1/4lb.macaroni,1oz.butter,1/2lb.tomatoes,parsley.


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Usethebestqualityofmacaroni.Thesmallerkindsarethemostconvenientastheycookmorequickly.Spargettiisafavouritekindwithmostcooks.Breakthemacaroniintosmallpiecesanddropitintofastboilingwater.Cookwiththelidoffuntilquitetender.Beparticularaboutthis,asunderdonemacaroniisnotapleasantdish.(Withalittlepractisethecookwillbeabletocalculatehowmuchwaterisneededforitalltobeabsorbedbythetimethemacaroniisdone.)Whendone,drainwell,addthebutter,andshakeoverthefireuntilhot.

Whilethemacaroniiscooking,skinthetomatoes,breakinhalves,andputintoatightly-coveredsaucepan.(Donotaddwater.)Setatthesideofthestovetocookveryslowly.Theyshouldneverboil.Whenreducedtopulptheyaredone.

Pilethemacaroniinthemiddleofaratherdeepdish,andsprinklewithchoppedparsley.Pourthetomatoroundandserve.

13.MUSHROOMANDTOMATO.

Manyfoodreformersconsidermushroomstobeunwholesome,andindeed,intheordinaryway,theyarebestleftalone.Butiftheycanbeobtainedquitefresh,andarenottheforced,highly-manuredkinds,Idonotthinktheyareinjurious.Buttheverylargevariety,commonlycalledhorse

mushrooms,shouldnotbeeaten.Peelandstalkthemushrooms.Examinethemcarefullyformaggots.Fryinjustenoughnuttertopreventthemstickingtothepan.Cookuntilquitetender.Pileonawarm,deepdish.Slicethetomatoesandfryinthesamepan,takingcarenottoaddmorenutterthanisabsolutelynecessary.Whentender,arrangethetomatoslicesroundandonthemushrooms.Pouratablespoonfulormore,accordingtotheamountcooked,ofhotwaterintothepan.Stirwellandboilup.Pourthegravyformedoverthemushrooms,andserve.

14.NUTCOOKERY.

Fornut-cookery,anutmillorfoodchopperofsomekindisnecessary.Atinyfoodchopper,whichcanberegulatedtochopfinelyorcoarselyasrequired,maybeboughtfor3s.atmostfood-reformstores.Italsohasanattachmentwhichmaceratesthenutssoastoproduce"nutbutter."Thelargersizeat5s.isthemoreconvenientforordinaryuse.Ifonlyonemachinecanbeafforded,thefoodchoppershouldbetheonechosen,asitcanalsobeusedforvegetables,breadcrumbs,etc.Thenut-millproperflakesthenuts,itwillnotmaceratethem,andisusefulfornutsonly.Butflakednutsareawelcomeandprettyadditiontofruitsalads,stewedfruits,etc.

Ifthenutstobemilledorgroundclogthemachine,puttheminawarm

ovenuntiltheyjustbegintochangecolour.Thenletthemcool,andtheywillbefoundcrispandeasytowork.Butavoiddoingthisifpossible,asitdriesupthevaluablenutoil.

15.NUTROAST.

2breakfastcupsbread-crumbs,2mediumSpanishonions,or2tomatoes,2breakfastcupsgroundnuts,nutter.


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Anyshellednutsmaybeusedforthisroast.Somepreferonekindonly;otherslikethemmixed.Almonds,pine-kernels,newBrazilnuts,andnewwalnutsarenicealone.Oldhazelnutsandwalnutsarenicermixedwithpine-kernels.Agoodmixtureisoneconsistingofequalquantitiesofblanchedalmonds,walnuts,hazelnuts,andpine-kernels;wherestricteconomyisaconsideration,peanutsmaybeused.Putafewofeachkindalternatelyintothefoodchopperandgrinduntilyouhaveenoughtofilltwocups.Mixwiththesamequantitybreadcrumbs.Gratetheonions,discardalltoughpieces,usingthesoftpulpandjuiceonlywithwhichtomixthenutsandcrumbstoaverystiffpaste.Ifonionsaredisliked,skinandmashtwotomatoesforthesamepurpose.Oroneonionandonetomatomaybeused.

Wellgreaseapie-dish,fillitwiththemixture,spreadafewpiecesofnutter(orbutter)onthetop,andbakeuntilbrown.

_Anothermethod_.--Forthosewhouseeggs,themixingmaybedonewithawell-beatenegg.Themixturemayalsobeformedintoanoblongroast,greased,andbakedonatin.Servewithbrowngravyortomatosauce.

16.NUTRISSOLES.

Makeastiffmixtureasfornutroast,addatablespoonfulsavouryherbs

ifliked.Formintosmall,flatrissoles,rolltheminwhiteflour,andfryindeepfatoroil.Servehotwithgravy,orcoldwithsalad.

17.NUTPASTE.

Anourishingpasteforsandwichesismadebymaceratingpine-kernelswiththe"nutbutter"attachmentofthefoodchopper,andflavouringwithalittlefreshtomatojuice.Thismustbeusedthesamedayasmadeasitwillnotkeep.

_Anothermethod_.--Putequalquantitiesofpea-nutsandpine-kernelsintoawarmovenuntilthelatterjustbegintocolour.Theskinsofthe

pea-nutswillnowbefoundtorubeasilyoff.Putthemixednutsthroughthemaceratorandmixtoastiffpastewithsometomatojuice.Putinasaucepanandheattoboilingpoint.Pourmeltedbutterovertop.Thismaybekeptuntilthenextday,butnolonger.

18.NUTANDLENTILROASTANDRISSOLES.

Proceedasfornutroastorrissoles,butusecoldstewedlentils(seerecipe)intheplaceofbread-crumbs.

19.PINEKERNELS,ROASTED.

Putonatininawarmoven,bakeuntilaverypalegoldencolour.Onnoaccountbrown.Servewithvegetablestew.

20.RICE,BOILED.

1cupunpolishedrice,3cupswater.

Putthericeonincoldwater,andbringitgraduallytotheboil.Boil


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hardfor5minutes,stirringonceortwice.Drawittothesideofthestove,whereitiscomparativelycool,or,ifagasstoveisused,putthesaucepanonanasbestosmatandturnthegasaslowaspossible.Thewatershouldnowgraduallysteamaway,leavingthericedryandwellcooked.Serveplainorwithcurry.

21.RICE,SAVOURY.

Cookriceasinforegoingrecipe.Fryasmall,finely-choppedonioninverylittlefat.Addthistothecookedricewithbutterthesizeofawalnut,andapinchofsavouryherbs.Shakeoverthefireuntilhot.Servewithpeeledbakedpotatoesandbakedtomatoes.

22.RICEANDEGGFRITTERS.

Mixanyquantityofcoldboiledricewithsomechoppedparsleyandwell-beatenegg.Beatthemixturewell,formintosmallfritters,rollineggandbread-crumbsorwhiteflour,andfrytoagoldenbrown.Servewitheggsauce.

23.TOAD-IN-THE-HOLE.

Greaseapie-dish.Putinit2or3smallfirmtomatoes,orsomesmallpeeledmushrooms.MakeabatterasforYorkshirepuddingandpourover.Bakeuntilgoldenbrown.

24.VEGETABLEMARROW,STUFFED.

1mediummarrow,2ozs.butteror1-1/2oz.nutter,1dessertspoonsage,2mediumonions,4tablespoonsbread-crumbs,1tablespoonmilkorwater.

Choptheonionsmallandmixwiththebread-crumbs,sage,andmilkorwater.Peelthemarrowandscoopoutthepithandpips.(Cutitinhalves

todothis,or,betterstill,ifpossiblecutoffoneendandscoopoutinsidewithalongknife.)Tiethetwohalvestogetherwithcleanstring.Stuffthemarrowandbakefor40minutesonawell-greasedtin.Laysomeofthenutterontopandbastefrequentlyuntildone.Itshouldbrownwell.Servewithbrowngravyorwhitesauce.

25.VEGETABLEMARROWANDNUTROAST.

Makeapasteasfornutroast(seerecipe).Peelmarrow,scoopouttheinside,andstuff.Bakefrom40minutestoanhourinahotoven.Bastefrequently.

26.VEGETARIANIRISHSTEW.

1lb.tomatoes,7smallSpanishonions,8mediumpotatoes,1oz.nutterorbutter,2smallcarrotsorparsnips,or1cupfreshgreenpeas.

Asaucepanwithaclose-fittinglid,and,ifagasstoveisused,anasbestosmat(price3-1/2d.atanyironmongers)isneededforthisstew.Skinthetomatoes,peelandquartertheonions,andputthemintothesaucepanwiththenutterandshutdownthelidtightly.Ifagasoroil


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flameisused,turnitaslowaspossible.Puttheasbestosmatoverthisandstandthesaucepanuponit.Attheendof1hourtheonionsshouldbegentlystewinginaseaofjuice.Addthepotatoesnow(peeledandcutinhalves).Alsothepeas,ifinseason.Cookforanotherhour.Ifcarrotorparsnipistheextravegetableused,cutintoquartersandputinwiththeonions.Whendone,theonionsarequitesoft,andthepotatoes,etc.,justasiftheyhadbeencookedinasteamer.

Notethattheonionsandtomatoesmustbeactuallystewingwhenthepotatoesareputin,asthelattercookinthesteamarisingfromtheformer.Consequently,theyshouldbelaidontopoftheonions,etc.,notmixedwiththem.Ifcookedonthekitchenrange,alittlelongertimemaybeneeded,accordingtothestateofthefire.Nevertrytocookquickly,orthejuicewilldryupandburn.Theslowheatisthemostimportantpoint.

27.VEGETABLEPIE.

Cookthevegetablesaccordingtorecipeforvegetablestew.Whencoldputinapie-dish(gravyandall)andcoverwithshortcrust.Bakeforhalfanhour.Ifpreferred,thevegetablesmaybecoveredwithcoldmashedpotatoesinplaceofpie-crust.Topwithafewsmallpiecesofnutter,andbakeuntilbrown.

28.VEGETABLESTEW.

1carrot,1turnip,1potato,1parsnip,2Jerusalemartichokes,2onions,2tomatoes,1teaspoonlemonjuice,nuttersizeofsmallwalnut.

Scrubandscrapethecarrot,turnip,parsnipandartichokes.Peelthepotatoandonions.Shredtheonionsandputthemintoastew-panwiththenutter.Shakeoverthefire,andfryuntilbrown,butdonotburnortheflavourofthestewwillbecompletelyspoilt.Cutthecarrotandparsnipandpotatointoquarters,theartichokesintohalves,andputintothestew-panwiththeonions.Barelycoverwithwater.Bringtotheboiland

stewverygentlyuntiltender.Skinthetomatoes,breakinhalves,andcookslowlytoapulpinaseparatepan.Addthese,withthelemonjuice,tothestew,andslightlythickenwithalittlewholemealflourjustbeforeserving.

IV.--CASSEROLECOOKERY.

CasseroleistheFrenchwordforstew-pan.But"CasseroleCookery"isaphraseusedtodenotecookeryinearthenwarepots.Itcommendsitself

especiallytofood-reformers,astheslowcookeryrendersthefoodmoredigestible,andtheearthenwarepotsareeasiertokeepcleanthantheordinarysaucepan.Thefoodisservedupinthepotinwhichitiscooked,thisbeingsimplyplacedonadish.Alargepudding-basincoveredwithaplatemaybeusedindefaultofanythingbetter.Acleanwhiteservietteisgenerallypinnedroundthisbeforeitcomestotable.Variousattractive-lookingbrowncrocksaresoldforthepurpose.Butanyonewhopossessestheold-fashioned"beef-tea"jarneedsnothingelse.Itisimportanttoensurethatanewcasseroledoesnotcrackthefirsttimeofusing.Todothisputthecasseroleintoalarge,cleansaucepan,orpail,


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fullofcleancoldwater.Putoverafireorgasring,andbringslowlytotheboil.Boilfor10minutesandthenstandasidetocool.Donottakethecasseroleoutuntilthewateriscold.

1.FRENCHSOUP.

2carrots,1turnip,1leek,1stickcelery,1/2cabbage,1bayleaf,2cloves,6peppercorns,3qts.water.

Scrapeandcutupcarrotsandturnip.Slicetheleek,andcutceleryintodice.Shredthecabbage.Putintothejarwiththewater,andplaceinamoderateoven,oronthetopofaclosedrange.Ifitisnecessarytouseagasring,turnverylowandstandjaronanasbestosmat.Bringtotheboilslowlyandthensimmerfor2-1/2hours.

2.HOTPOT.

1lb.potatoes,2carrots,1largeonion,1turnip,1/4lb.mushroomsor1/2lb.tomatoes,1pintstockorwater.

Wash,peel,andslicethicklythepotatoes.Washandscrapeandslicethecarrotsandturnip.Skinthetomatoesormushrooms.Putinthejarin

alternatelayers.Moistenwiththestockorwater.Cookasdirectedinrecipe1for1-1/2hoursafteritfirstbeginstosimmer.

3.STEWEDAPPLES.

Takehard,redapples.Wash,butdonotpeelorcore.Putinjarwithcoldwatertoreachhalfwayuptheapples.Covercloselyandputinmoderateovenfor2hoursafteritbeginstosimmer.Atendof1hour,addsugartotaste.

4.VEGETABLESTEW.

1-1/2lbs.(whenpreparedandcutup)ofmixedseasonablevegetables,including,wheneverpossible,tomatoes,celeryandspinach;onetablespoonfulofwater.

Cutupthemoist,juicyvegetablessuchascelery,spinach,onionsandtomatoes,placethemwiththewaterinacasserole,putlidonandslowlycookforaboutonehouruntilenoughjuiceisextractedtosafelyaddtherestofthecut-upvegetables.Thewholeshouldnowbeplacedinaslightlygreaterheatandsimmereduntilthelastaddedvegetablesarequitetender.Themixtureshouldbestirredoccasionallywithawoodenspoon.

V.--CURRIES.

Idonotrecommendtheuseofcurries.Manyfood-reformerseschewthemaltogether.Buttheyaresometimesusefulfortheentertainmentofmeat-eatingfriends,ortotideovertheattackofmeat-cravingwhichsometimesbesetsthevegetarianbeginner.Ofcoursetherearecurriesand


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curries.Cheapcurrypowdersareverymuchhotterthanthoseofabetterquality.Whenbuyingcurrypowderitisbesttogotoahigh-classgrocerandgetthesmallestpossibletinofthebesthekeeps.Itwilllastforyears.ThosewhoprefertomaketheirowncurrypowdermaytryDr.Kitchener'srecipeasfollows:--

1.CURRYPOWDER.

3ozs.corianderseed,2-1/2ozs.tumeric,1oz.blackpepper,1/2oz.lessercardamoms,1/4oz.cinnamon,1/4oz.cuminseed.

Puttheingredientsintoacoolovenandletthemremainthereallnight.Nextdaypoundthemthoroughlyinamarblemortar,andrubthroughasieve.Putthepowderintoawell-corkedbottle.

Aspicemachinemaybeusedinsteadofthemortar,butinthatcasethetumericshouldbeobtainedreadypowdered,asitissohardthatitisapttobreakthemachine.Thevariousingredientsaregenerallyonlytobeobtainedfromalargewholesaledruggist.

2.EGGCURRY.

1largeonion,1dessertspooncurrypowder,1oz.butterornutter,3hard-boiledeggs,1dessertspoontomatopulp,1teacupwater.

Shredtheonion,putitinthestew-panwiththebutter,sprinklethecurrypowderover,andfrygentlyuntilquitebrown.Shelltheeggsandcuttheminhalves.Addtheeggs,thetomatopulp,andthewater.Stirwell,andsimmeruntiltheliquidisreducedtoone-half.Thiswilltakeabout15minutes.Servewithplainboiledunpolishedrice.

3.GERMANLENTILCURRY.

Usetheingredientsgiven,andproceedexactlythesameasforeggcurry.

Butinplaceofeggs,take1breakfastcupofcoldcookedGermanlentils(seerecipeforcookinglentils).Usealso2teacupswaterinplaceofthe1,andonly3/4oz.butterornutter.

4.VEGETABLECURRY.

UsetheingredientsgivenandproceedthesameasforGermanlentilcurry,usinganycoldsteamedvegetablesinseason.Thebestcurry,accordingtoanIndianauthority,isonemadeofpotatoes,artichokes,carrots,pumpkinandtomatoes.

_Note_.--AwriterinCassell'sDictionaryofCookerysays:--"Aspoonfulof

cocoanutkerneldriedandpowderedgivesadeliciousflavourtoacurry,asdoesalsoacidapple."

VI.--VEGETABLES.

Nevereatboiledvegetables.Nooneeverhearsofaflesh-eaterboiling


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hisstaplearticleofdietandthrowingawaytheliquor.Onthecontrary,whenhedoesindulgeinboiledmeat,theliquorisregardedasavaluableasset,andisusedasabasisforsoup.Buthismeatisgenerallyconservativelycooked--thatis,itisbaked,roasted,orgrilled,sothatthejuicesareretained.Ifhehastochoosebetweenthrowingawaythemeatorthewaterinwhichithasbeenboiled,hekeepstheliquor--witness"beef-tea."Forsomeunknownreasonhedoesnotoftentreathisvegetablesinthesameway,andsufferstherebythelossofmuchvaluablefoodmaterial.

Thevegetarian--beingavowedlyathinkerandapioneer--would,itmightbeimagined,treatwhatisnowoneofhisstaplearticlesofdietatleastascarefullyastheout-of-dateflesh-eater.Butno!Forthemostpart,hisvegetablesareboiled,andwhenthebestpartofthefoodconstituentsandalltheflavourhavebeenextracted,hedinesoffamassofindigestiblefibre--merewastematter--andallowsthe"broth"tobethrowndownthesink,withtheconsequencethatmanyvegetariansarepale,flabbyindividualswhosuccumbtotheslighteststrain,andsufferfromchronicdyspepsia.

Theremedyissimple.Treatvegetablesasyouusedtotreatmeat.Bakeorstewthemintheirownjuice.(SeerecipeforVegetarianIrishStew.)Attheleast,steamthem.Alittleofthevaluablevegetablesaltsarelostinthesteaming,butnotmuch.Betterstill,useadoubleboilerette.A

verylittlewaterisputintotheinnerpanandsoonbecomessteam,sothatbythetimethevegetableiscookedithasalldisappeared.

Noexacttimecanbegivenforcookingvegetables,asthisvarieswithageandfreshness.Theyounger--alwayssupposingithasjustcometomaturity--andfresherthevegetable,thequickeritcooks.

Itshouldnotbeforgottenthatorthodoxcooksputallgreenandrootvegetables,exceptpotatoes,tocookin_boiling_water.Thisruleshouldnotbeneglectedwhensteamingvegetables--thewatershouldbefastboiling.

Iwillconcludewithafewremarksaboutpreparinggreens,cauliflowers,

etc.Thegeneralpracticeistosoakthemincoldsaltedwaterwiththeideaofdrawingoutandkillinganyinsects.Butthisoftenresultsinkillingtheinsects,especiallyifmuchsaltisused,before"drawingthemout."Abetterplanistoputthetrimmedcabbageorcauliflowerheaddownwardsinto_warm_waterforabouthalfanhour.AsItrimBrusselssproutsIthrowthemintoapanofwarmwater,andtheinsectscrawloutandsinktothebottomofthepan.Itisastonishinghowmanyonefindsatthebottomofapanofwarmwaterinwhichsproutsaresoaked.

1.ARTICHOKE,JERUSALEM.

Steamuntiltender,orbakewithasmallpieceofnutteroneachartichoke

untilbrown.Servewithtomatoorwhitesauce.

2.ASPARAGUS.

Tieinabundleandstandinadeepsaucepanwiththestalksinwater,sothattheshootsaresteamed.Servewithmeltedbutterorwhitesauce.

3.BEETROOT.


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Bakeorsteam.Itwilltakefrom2to4hours,accordingtosize.

4.BROADBEANS.

Steamuntiltender,butdonotspoilbyovercooking.Servewithparsleysauce.

5.BROCCOLI.

Thisisarathercoarservarietyofcauliflower.Cookinthesamewayasthelatter.

6.BRUSSELSSPROUTS.

Theseshouldbesteamedfornotmorethan20minutes.Theyaregenerallyspoiledbyovercooking.Serveplainorwithonionsauce.

7.CABBAGE.

Steam.Putinvegetabledish,chopwell,andaddasmallpieceofbutter.

8.CARROT.

Steamuntiltender.Servewholeormashedwithbutter.

9.CAULIFLOWER.

Steam.Thismaybedoneinalargesaucepanifasteamerisnotavailable.Supportthecaulifloweronapuddingbasinormeatstand--anythingwhichwillraiseitjustabovethelevelofthewater.Servewithwhitesauceor

tomatosauce.

10.CELERY.

Stew.Chooseasmallheadofcelery,notalarge,coarseheadwhichwillbetough.Wellwashandcutintoabout8pieces.(Keepanylargecoarsesticks,ifsuchareunavoidablypresent,forsoup.)Putinstew-panandbarelycoverwithwater.Simmeruntiltender.Liftoutontohotdish.Thickentheliquorwithalittlewholemealflour,addasmallpieceofbutterpourthissauceovercelery,andserve.

11.CELERIAC.

Thisisalarge,hardwhiteroot,somewhatresemblingaturnipinappearance,withaslightceleryflavour.Itisgenerallyonlystockedby"high-class"greengrocers.Itcostsfrom1-1/2d.to3d.,accordingtosize.Itisnicestcutinslicesandfriedinfatoroiluntilagoldenbrown.

12.CUCUMBER.


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Althoughnotgenerallycooked,thisisverygoodsteamed,andservedwithwhitesauce.

13.GREENPEAS.

Donotspoilthesebyovercooking.Steaminadoubleboilerette,ifpossible.About20minutesislongenough.

14.LEEKS.

Cutoffgreenleavesratherclosetothewhitepart.Washwell.Steamabout30minutes.Servewithwhitesauce.

15.NETTLES.

Theyoungtopsofnettlesinearlyspringaredelicious.Latertheyarenotsopalatable.Pickthenettlesingloves.Graspthemfirmly,andwashwell.Putasmallpieceofbutterornutterwithalittlepoundedthymeintothesaucepanwiththenettles.Presswelldownandcookveryslowly.Averylittlewatermaybeaddedifdesired,butifthecookingisdone

slowly,thiswillnotbeneeded.Whenquitetender,dishuponalayerofbread-crumbs,takingcaretolosenoneofthejuice.Thisdishsomewhatresemblesspinach,whichshouldbecookedinthesamefashion,butwithoutthebutterandthyme.

16.ONIONS.

Ifonionsarepeeledintheopenairtheywillnotaffecttheeyes.OnlytheSpanishonionsarepleasantasavegetable.TheEnglishonionistoostrongformostpeople.

Steammedium-sizedonionsfrom45mins.to1hour.Servewithwhitesauce,

flavouredwithaverylittlemaceornutmeg,ifliked.Forbakedonions,firststeamfor30minutesandthenbakefor30minutes.Putnutterorbutteroneachonion.Cookuntilbrown.Onionsforfryingshouldbeslicedandfloured.Fryfor5or6minutesinverylittlefat.Thisisbestdoneinacoveredstew-pan.Drainonkitchenpaper.

17.PARSNIPS.

Steam.Coldsteamedparsnipsarenicefried.Sprinklewithchoppedparsley,andserve.

18.POTATOES.

Scrubwellandsteam,eitherwithorwithoutpeeling.Ifpeeled,thisshouldbedoneverythinly,asthegreaterpartofthevaluablepotashsaltsliejustundertheskin.

BAKED.--Moderate-sizedpotatoestakefrom45to60minutes.Ifpeeledbeforebaking,cutinhalvesandputonagreasedtinwithalittlenut-fatorbutteroneach.


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CHIPS.--Cutintolongchipsandtryindeepoilorfat.Afrying-basketandstew-panarethemostconvenientutensils,buttheytakeagreatdealoffat.Afrying-panandegg-slicewillanswerthesamepurposeforsmallquantities.

Successdependsupongettingthefattherighttemperature.Itmustberememberedthatfatandoildonotbubblewhentheyboil.Theybubblejustbeforeboiling.Assoonastheybecomequitestilltheyboil.Averyfaintbluesmokenowarises.Whenthefatactuallysmokes,itisburningandspoilt.

Ifthechipsareputinwet,orbeforethefatboils,theywillbesoddenandspoilt.Atinypieceofbreadmaybefirstputintotest.Ifthis"fizzles"well,thefatisready.

Whenthechipsaregoldenbrown,liftthemoutwithasliceandlaythemonpapertodrain.Thenputinvegetabledishandservequickly.Theyarespoiltifallowedtocool.

MASHED.--Oldpotatoesarebestmashedaftersteaming.Theyshouldbewellbeatenwithafork,andalittlebutterandmilk,ornut-butteradded.

SAUT.--Takecoldsteamedpotatoesandcutintoslices.Meltasmallpieceoffatorbutterinapan,and,whenhot,putinpotatoes.Sprinkle

withchoppedparsley.Shakeoverfireuntilbrown.TOUSECOLDPOTATOES.--Chopinsmallpieces.Meltaverylittlefatinapan.Putinpotatoes,andastheygetwarmmashwithafork,andpressdownhardonthepan.Donotstir.Attheendof20minutestheundersideshouldbebrown.Turnoutinarollandserve.

19.BUBBLEANDSQUEAK.

Mixcoldmashedpotatoeswithanykindofcoldgreenvegetable.Heatinafrying-panwithalittlebutterorfat.

20.RADISHES.

Thesearegenerallyeatenraw,butarenicesteamed.

21.SEAKALE.

Steam,andservewithwhitesauce.

22.SCARLETRUNNERSANDFRENCHBEANS.

String,slicethinly,andsteam.

23.SPINACH.

SeeNettles.

24.SWEDES.


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Thesearedelicioussteamedandmashedwithbutter.

25.TOMATOES.

Thesearegenerallygrilled,friedorbaked.Tofry,cutinslicesandflour.Useonlyjustenoughfat.Bakewithorwithoutfat.Medium-sizedtomatoestakeabout30mins.

STUFFED.--Cutasliceoffthetoplikealid.Scoopoutthepulpandmixtoastiffpastewithbread-crumbs,alittlefinely-choppedonion,andapinchofsavouryherbs.Filltomatoeswiththemixture,putonthelids,andbakeinatinwithalittlewateratthebottom.

26.TURNIP.

Steamandserveplain,ormashwithbutter.

27.VEGETABLEMARROW.

Steamwithoutpeelingiftheyareveryyoung.Otherwise,peel.

VII.--GRAVIESANDSAUCES.

1.BROWNGRAVY.

Fryachoppedonioninaverylittlenutteruntiladarkbrown.(Donotburn,ortheflavourofthegravywillbespoilt.)Drainoffthefatandadd1/2pintwater.Boiluntilthewaterisbrown.Strain.Returntosaucepanandaddflavouringtotaste.Ateaspoonoflemonjuiceandatomato,skinnedandcookedtopulp,aregoodadditions.Oranyvegetable

stockmaybeusedinsteadofthewater.

THICK.--Ifthickgravybedesired,mixadessertspoonfulwholemealflourwithalittlecoldwater.Addtheboilingstocktothis.Returntosaucepanandboilfor3minutes.Addasmallpieceofbutterjustbeforeserving.

_Anothermethod_.--Addalittle"browning"(seerecipe)toanyvegetablestock.Thicken.

2.EGGSAUCE.

Makeawhitesauce(seerecipe).Boilaneggfor20minutes,shell,chopfinely,andaddtothesauce.

3.PARSLEYSAUCE.

Makeawhitesauce(seerecipe).Butiftheuseofmilkbeobjectedto,makethesauceofwaterandwholemealflour.Allow1tablespoonfinely-choppedparsleytoeach1/2pintofsauce.Addtothesauce,andboilup.Addasmallpieceofbutterornut-butterjustbeforeserving.


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4.SWEETLEMONSAUCE.

2ozs.lumpsugar,1largelemon.

Rubthelemonrindwellwiththesugar.Putthesugarintoasaucepanwithasmuchwaterasitwilljustabsorb.Boiltoaclearsyrup.Addthelemonjuice.Makehot,butdonotboil.

5.TOMATOSAUCE.

Pourboilingwateronthetomatoes,allowtostandfor1minute,afterwhichtheskinsmaybeeasilyremoved.Breakthetomatoes(donotcut)andputintoaclosely-coveredsaucepan.Putononesideoftherange,oranasbestosmatoveraverylowgasring,andallowtocookslowlytopulp.Serve.

Thissimplerecipemakesthemostdelicioussauceforthosewhoappreciatetheundilutedflavourofthetomato.Butagoodsaucemaybemadebyallowing1teacupwaterorcarrotstocktoeachteacupofpulp,boilingupandthickeningwithwholemealflour.Alittlebuttermaybeaddedjustbeforeserving.

6.WHITESAUCE.Allow1leveldessertspooncornflourto1/2pintmilk.Mixthecornflourwithaverylittlecoldwaterinabasin.Pourtheboilingmilkintothis,stirringallthetime.Returntosaucepanandboil5minutes.Addasmallpieceofbutterjustbeforeserving.

7.BROWNING,FORGRAVIESANDSAUCES.

Put2ozs.lumpsugarinsaucepanwithasmuchwaterasitwilljustabsorb.Boiltoaclearsyrup,andthensimmerverygently,stirringallthetime,untilitisaverydarkbrown,almostblack.Itmustnotburnor

theflavourwillbespoilt.Thenaddapintofwater,boilforafewminutes.Putintoatightly-corkedbottleanduseasrequired.

VIII.--EGGCOOKERY.

Manyvegetariansdiscardtheuseofeggsandmilkforprinciple'ssake,butthemajoritystillfindthemnecessaryasahalf-wayhouse.Butnoeggsatallareinfinitelytobepreferredtoanybutrealnew-laideggs.Thecommercial"cooking-egg"isanunwholesomeabomination.

1.BOILEDEGGSFORINVALIDS.

Puttheeggonincoldwater.Assoonasitboilstakethesaucepanoffthefireandstandononesidefor5minutes.Attheendofthistimetheeggwillbefoundtobeverylightly,butthoroughly,cooked.

2.BUTTEREDEGGS.


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3eggs,1tablespoonmilk,1/2oz.freshbutter.

Beatuptheeggsandaddthemilk.Meltthebutterinasmallstew-pan.Whenhot,pourintheeggsandstiruntiltheybegintoset.Havereadysomebutteredtoast.Pileoneggsandserve.

3.EGGONTOMATO.

1egg,2mediumtomatoes,butter.

Skinthetomatoes.Breakintohalvesandputthem,withaverysmallpieceofbutter,intoasmallstew-pan.Closetightly,andcookslowlyuntilreducedtoapulp.Breaktheeggintoacupandslidegentlyontothetomato.Putonthestew-panlid.Theeggwillpoachinthesteamarisingfromthetomato.

4.DEVILLEDEGGS.

Boileggsfor20minutes.Removeshells.Cutinhalvesandtakeouttheyolks.Wellmashyolkswithaverylittlefreshbutter,melted,andcurrypowdertotaste.Stuffthewhiteswiththemixture,joinhalvestogether,

andarrangeinadishofwatercress.

5.SCRAMBLEDEGGANDTOMATO.

Skinthetomatoesandcooktopulpasintheprecedingrecipe.Beattheeggandstiritintothehottomato.Cookuntiljustbeginningtoset.

6.OMELET,PLAIN.

Whisktheeggoreggslightlytoafroth.Putenoughbutterinthefrying-pantojustcoverwhenmelted.Whenthisishot,pourtheeggsinto

it,andstirgentlywithawoodenspoonuntilitbeginstoset.Foldoverandserve.

7.SAVOURYOMELET.

2eggs,2tablespoonsmilk,1/2teaspoonfinely-choppedparsleyormixedherbs,1/2averysmallonion(finelyminced),1teaspoonfreshbutter.

Putbutterintheomeletpan.Beattheeggstoafinefroth,stirinthemilkandparsley,andpourintothehotpan.Stirquicklytopreventsticking.Assoonasitsets,foldoverandserve.

8.SWEETOMELET.

ProceedasinrecipeforSavouryOmelet,butsubstituteadessertspooncastorsugarfortheonionandparsley.Whenset,putwarmjaminthemiddle.Foldoverandserve.

9.SOUFFLOMELET.


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2eggs,1dessertspooncastorsugar,gratedyellowpartofrindof1/2lemon,butter.

Separatetheyolksfromthewhitesoftheeggs.Beattheyolksandaddsugarandlemon.Whiskthewhitestoastifffroth.Mixverygentlywiththeyolks.Pourintohotbutteredpan.Foldoverandservewhenset.Putjaminmiddleornot,aspreferred.

IX.--PASTRY,SWEETPUDDINGS,&c.

1.PASTRY.

Pastryshouldusuallybemadewithaveryfinewholemealflour,suchasthe"Nu-Era."Therearetimes,however,whenconcessionstoguests,etc.,demandtheuseofwhiteflour.Insuchanevent,useagoodbrandofhouseholdflour.Themorerefinedthekind,thelessnutrimentitcontains.Neveraddbaking-powdersofanykind.

Thesecretofmakinggoodpastryliesinlightlymixingwithacoolhand.Ifaspoonmustbeused,letitbeawoodenone.Rollinonedirection

only,awayfromtheperson.Ifyoumustgiveabackwardroll,letitbeonlyonce.Aboveall,rolllightlyandlittle.Thequickerthepastryismadethebetter.

2.PUFFPASTE.

1/2lb.fresh-butteror6ozs.Mapleton'snutter,1yolkofeggor1teaspoonlemonjuice,1/2lb.flour.

Ifbutterisused,wrapitinacleanclothandsqueezewelltogetridofwater.Beattheyolkofeggslightly.Puttheflouronthepasteboardinaheap.Makeaholeinthecentreandputintheyolkofeggorlemon

juice,andabout1tablespoonofwater.Theamountofwaterwillvaryslightlyaccordingtothekindofflour,andlesswillberequiredifeggisusedinsteadoflemonjuice,butaddenoughtomakearatherstiffpaste.Mixlightlywiththefingersandkneaduntilthepasteisniceandworkable.Butdoitquickly!

Next,rolloutthepastetoabout1/4inchthickness.Putallthebutterornutterinthecentreofthispasteandwrapitupneatlytherein.Standinacoolplacefor15minutes.Next,rollitoutonce,andfolditover,rollitoutagainandfolditover.Dothislightly.Putitawayagainfor15minutes.Repeatthisseventimes!(Idonotthinkmanyfood-reformerswillhavethetimeorinclinationtorepeattheaboveperformanceoften.Speakingformyself,Ihaveonlydoneitonce.Butasnoinstructions

aboutpastryaresupposedtobecompletewithoutarecipeforpuff-paste,Iincludeit.)Itisnowreadyforuse.

Donotforgettokeeptheboardandpinwellfloured,orthepastrywillstick.Ifwholemealflourisused,itiswelltohavewhiteflourfortheboardandpin.Seealsothatthenutteristhesameconsistencyasordinarybutterwhenkeptinamediumtemperature.Iftoohard,itmustbecutupandslightlywarmed.Ifoily,itmustbecooledbystandingtininverycoldwater.


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3.SHORTCRUST.

1/2lb.flour,3ozs.nutterorbutter.

Rubthenutterorbutterlightlyintotheflour.Addenoughcoldwatertomakeafairlystiffpaste.Rollitouttoa1/4inchthickness.Itisnowreadyforuse.

4.APPLECHARLOTTE.

Apples,castorsugar,gratedlemonrind,butterornutter,bread-crumbsorGranoseflakes.

Bread-crumbsmakethemoresubstantial,granoseflakesthemoredainty,charlotte.Usejuicyapples."Mealy"applesmakeabadcharlotte.Iftheymustbeused,atablespoonormore,accordingtosize,ofwatermustbepouredoverthecharlotte.Peel,core,andsliceapples.Greaseapie-dish.Putinathinlayerofcrumbs.Onthisdotafewsmallpiecesnutter.Overthisputagenerouslayerofchoppedapple.Sprinklewithsugarandgratedlemonrind.Repeattheprocessuntilthedishisfull.Topwithcrumbs.Bakefrom20minutestohalfanhour.Whendone,turnoutontodish,beingcarefulnottobreak.Sprinklealittlecastorsugar

over.Servehotorcold.Boiledcustardmaybeservedwithit.

5.APPLEDUMPLINGS.

Peelandcoresomegoodcookingapples,butkeepthemwhole.Ifyouhavenoapple-corer,takeoutasmuchofthecoreaspossiblewithapointedknife-blade.Filltheholewithsugarandaclove.Makeshortpasteandcutintosquares.Foldneatlyroundandoverapple.Bakefrom30to45minutes.Ifpreferredboiled,tieeachdumplinglooselyinacloth,putintoboilingwaterandcookfrom45minutesto1hour.

6.APPLEANDTAPIOCA.

1/4pinttapioca,1lb.apples,1pintwater,sugar,lemonpeel.

Soakthetapiocainthewaterovernight.Peelandcoretheapples,cutintoquarters,stew,andputinapie-dish.Sprinklewithsugartotaste,andthegratedyellowpartofafreshlemonrind.Mixinthesoakedtapiocaandwater.Bakeabout1hour.Servecold,withorwithoutboiledcustard.

7.BATTERPUDDING.

2eggs,1teacupflour,milk.

Wellwhisktheeggs.Sprinkleintheflouraspoonfulatatime.Stirgently.Whenthebatterbecomestoothicktostir,thinitwithalittlemilk.Thenaddmoreflouruntilitisagaintoothick,andagainthinwiththemilk.Proceedinthiswayuntilalltheflourisadded,andthenaddsufficientmilktobringthebattertotheconsistencyofratherthickcream.Havereadyaveryhotgreasedtin,pourinandbakeinahotovenuntilgoldenbrown.Bymixinginthewayindicatedabove,abatterperfectlyfreefromlumpsiseasilyobtained.


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8.BOMBAYPUDDING.

Cookaheapedtablespoonofsemolinain1/2pintofmilktoastiffpaste.Spreaditonaplatetocool.(Smoothitneatlywithaknife).Whenquitecold,cutitintofour.Dipinabeateneggandfrybrown.Servehotwithlemonsauce.Thismayalsobeservedasasavourydishwithparsleysauce.Thequantitygivenaboveissufficientfortwopeople.

9.BREADANDFRUITPUDDING.

Lineapudding-basinwithslicesofbreadfromwhichthecrusthasbeenremoved.Takecaretofittheslicestogetherascloselyandneatlyaspossible.Stewanyjuicyfruitinseasonwithsugartotaste.Donotaddwater.(Blackcurrantsorraspberriesandredcurrantsarebestforthisdish.)Whendone,fillupthebasinwiththeboilingfruit.Topwithslicesofbreadfittedwellin.Leaveuntilcold.Turnoutandserve.

10.BLANCMANGE,AGAR-AGAR.

1/4oz.preparedagar-agar,1-1/2pintsmilk,sugar,flavouring.

Soakavanillapod,cinnamonstick,orstripoffreshlemonrindinthecoldmilkuntilflavouredtotaste.Addsugartotaste.Putinasaucepanwiththeagar-agar,andsimmeruntildissolved(about30minutes).Pourthroughahotstrainerintowetmould.Turnoutwhencold.

11.CHOCOLATEJELLY.

1/4oz.preparedagar-agar,2stickschocolate,1-1/2pintsmilk,1tablespoonsugar,vanillaflavouring.

Soakavanillapodinthecoldmilkfor2hours.Soaktheagar-agarin

coldwaterforhalfanhour.Squeezewateroutandpulltopieces.Putitintosaucepanwith1gillmilkand1/2gillwater.Standononesideofstoveandletsimmerverygentlyuntilquitedissolved.Meanwhile,dissolvechocolateinrestofmilk,addingthesugar.Pourtheagar-agarintotheboilingchocolatethroughahotstrainer.Thisisnecessaryasthereisgenerallyalittletoughscumontheliquid.(Ifputthroughacoldstrainer,theagar-agarwillsetasitgoesthrough.)Whenjellyisquitecold,turnoutandserve.

12.CORNFLOURSHAPE.

Stewsomejuicyplumsorapplesslowlytoapulpwithsugartotaste.If

applesareused,addclovesoralittlegratedlemonrindforflavouring.Toeverypintoffruitpulpallowaleveltablespoonofcornflour.Dissolvethecornflourinalittlecoldwaterandstirintotheboilingapple.Boilfor5minutes,stirringallthetime.Pourintoawetmould.Turnoutandservewhencold.

13.CUSTARD,BOILED.

1pintmilk,2eggs,1tablespooncastorsugar,flavouring.


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Putsomethinstripsoftheyellowpartofalemonrind,oravanillapod,inthecoldmilk.Allowtostand1hourormore.Thentakeoutthepeel,addthesugar,andputoverthefireinadoublesaucepan,ifpossible.Bringtotheboil.Beattheeggs.Takethemilkoffthefire,letitstopboiling,andpouritslowlyintotheeggs,beatingallthetime.Putbackintothesaucepanoveraslowfireandstiruntilthemixturethickens(about20minutes).

14.CUSTARD,HOGAN.

1qt.milk,8eggs,12lumpssugar,1largetablespooncornflour.

FlavourmilkasinBoiledCustard.Putnearlyallthemilkandallthesugarintoa3-pintjugandstandinasaucepanofboilingwater.Whilethisisheatingbeattheeggsinonebasin,andmixthecornflourwiththeremainderofthemilkinanother.Addtheeggstohotmilk,stirringallthetime,andfinallyaddthecornflour.Stiruntilthemixturethickens(about20minutes).

15.DATEPUDDING.

Thisrecipeisinsertedespeciallyforthosewhoobjecttotheuseofmanufacturedsugar.

1/2lb."Ixion"plainwholemealbiscuits,1/2lb.dates,2ozs.nutter,1heapedtablespoonwholemealflour,gratedrindof2lemons,water.

Grindthebiscuitstoflourinthefood-chopper.Wash,stone,andchopthedates.Grateofftheyellowpartofthelemonrinds.Rubthenutterintothebiscuit-powder.Adddates,lemonpeel,andflour.Mixwithenoughwatertomakeapastestiffenoughforthespoontojuststandupinalone.Beveryparticularaboutthis,asthetendencyistoaddrathertoolittlethantoomuchwater,owingtothebiscuit-powderabsorbingitmore

slowly.Putintoagreasedpudding-basinormould.Steamorboilfor5hours."IxionKornules"maybeusedinsteadofthebiscuits,ifpreferred.Theysavethelabourofgrinding,buttheyneedsoakingforanhourincoldwaterbeforeusing.Wellsqueeze,addtheotheringredients,andmoistenwiththewatersqueezedfromthekornules.

_Anothermethod_.--UsetherecipeforPlumPudding,leavingoutallthedriedfruit,almondsandsugar,substitutingintheirplace1lb.datesorfigs.

16.FIGPUDDING.

UsetherecipeforDatePudding,substitutingforthedateswashedchoppedfigs.

17.JAMROLL,BOILED.

Makeashortcrust,rollout,spreadwithhome-madejam,rollup,carefullyfasteningends,andtielooselyinaflouredpudding-cloth.Putintofast-boilingwaterandboilfor1hour.


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18.JAMROLL,BAKED.

Mixthepasteforthecrustjustalittlestifferthanfortheboiledpudding.Spreadwithjamandrollup.Bakeonagreasedtinforhalf-an-hour.

19.MILKPUDDINGS.

Nearlyeveryhousewifemakesmilkpuddings,butonlyoneinahundredcanmakethemproperly.Whencooked,thegrainsshouldbequitesoftandencasedwitharichthickcream.Failuretoproducethisresultsimplyindicatesthatthepuddinghasbeencookedtooquickly,orthattheproportionofgraintomilkistoolarge.

Allow2leveltablespoons,notagrainmore,ofcereal(rice,sago,semolina,tapioca)and1leveltablespoonsugartoeverypintofmilk.Putinapie-dishwithavanillapodorsomestripsoflemonrind,andstandforanhourinawarmplace,onthehobforexample.Thentakeoutthepodorpeelandputintoafairlyhotoven.Assoonasthepuddingboils,stiritwell,andmovetoacoolerpartoftheoven.Itshouldnowcookveryslowlyfor2hours.

20.JELLY,ORANGE.

7juicyoranges,1lemon,6ozs.lumpsugar,water,1/4oz.preparedagar-agar.

Rubtheskinsoftheorangesandlemonswellwithsomeofthelumpsofsugar,andsqueezethejuicefromtheorangesandlemon.Soaktheagar-agarincoldwaterforhalfanhourandthenthoroughlysqueeze.Warmin1gillofwateruntildissolved.Putthefruitjuice,agar-agar,andenoughwatertomaketheliquidupto1-1/2pints,intoasaucepan.Bringtotheboil.

Pourthroughahotstrainerintoawetmould.Turnoutwhencold.Ifdifficulttoturnout,standthemouldinabasinofwarmwaterfor2or3seconds.

21.JELLY,RASPBERRY&CURRANT.

1lb.raspberries,1/2lb.currants,6ozs.sugar,1/4oz.preparedagar-agar,3/4pintwater.

Soakagar-agarasforOrangeJelly.Cookfruitwith1/2pintwateruntilwelldone.Strainthroughmuslin.Warmtheagar-agaruntildissolvedin1gillofwater.Putthefruitjuice,sugar,andagar-agarintoasaucepan.

Ifliquidmeasureslessthan1-1/2pints,addenoughwatertomakeupquantity.Bringtotheboil,pourthroughahotstrainerintowetmould.Turnoutwhencoldandserve.

22.MINCEMEAT.

1/2lb.raisins,1/2lb.sultanas,1/2lb.currants,1/2lb.castorsugar,1/4lb.nutter,1/2anutmeg,gratedrindof2lemons,1-1/2lb.apples.


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Wellwashallthedriedfruitinwarmwater,andallowtodrythoroughlybeforeusing.Stonetheraisins,pickthesultanas,andrubthecurrantsinaclothtoremovestalks.Washandcoretheapples,butdonotpeelthem.Putallthefruitandapplethroughafinefood-chopper.Addthesugar,gratedlemonrind,andnutmeg.Lastly,meltthenutterandadd.Stirthemixturewell,putitintocleanjars,andtiedownwithparchmentcoversuntilneededformincepies.

23.NUTPASTRY.

Flakebrazilnutsorpine-kernelsinanutmill,orchopveryfinelybyhand.Donotputthemthroughthefood-chopper,asthispulpsthemtogether,andthepuddingwillbeheavy.Allow1heapedcupofflakednutsto2levelcupsofflour.Mixtoapastewithcoldwater.Rolloutverylightly.Coverwithchoppedappleandsugar,orapplesandsultanas,orjam.Rollup.Tielooselyinaflouredpudding-cloth.Putintofast-boilingwaterandboilfor1hour.

24.PLAINPUDDING.

1lb.flour,3ozs.nutter,afull1/2pintwater.

Rubthenutterverylightlyintotheflour,orchoplikesuetandmixin.Addthewatergradually,andmixwell.Putintoapudding-basin,andboilorsteamfor3hours.Turnoutandservewithgoldensyrup,lemonsauceorjam.

25.PLUMPUDDING,CHRISTMAS.

1/2lb.raisins,1/2lb.sultanas,1/2lb.currants,1/2lb.canesugar,1/2lb.flour,1/4lb.sweetalmonds,1/4lb.gratedcarrot,1/4lb.gratedapple,1/4lb.nutter,gratedrindof2lemons,1/2anutmeg.

Wellwashtheraisins,sultanasandcurrantsinhotwater.Don'timagine

thatthiswilldeprivethemoftheirgoodness.Thelatterisallinsidetheskin.Whatcomesofffromtheoutsideisdirt,andamixtureofsyrupandwaterthroughwhichtheyhavebeenpassedtoimprovetheirappearance.Rubthecurrantsinaclothtogetoffthestalks,pickthestalksfromthesultanas,andstonetheraisins.Putthecurrantsandsultanasinabasin,justbarelycoverthemwithwater,coverthemwithaplate,andputintoawarmoven--untiltheyhavefullyswollen,whenthewatershouldbeallabsorbed.(Currantstreatedinthiswaywillnotdisagreewiththemostdelicatechild.Theyareabominationsifnotsotreated.)Rubthenutterintotheflour,orchopitasyouwouldsuet.Blanchthealmondsbysteepingtheminboilingwaterforafewminutes:theskinsmaythenbeeasilyremoved;chopveryfinely,orputthroughamincer.Wash,core,andmince(butdonotpeel)theapples.Grateofftheyellowpartofthelemon

rind.Minceorgratethecarrots.

Mixtogethertheflour,nutter,sugar,lemonrind,almondsandnutmeg.Thenaddtheraisins,sultanasandcurrants.Lastly,addthegratedcarrotandapple,takingcarenottoloseanyofthejuice.Don'taddanyothermoisture.Ifthedirectionshavebeenexactlyfollowed,itwillbemoistenough.Putitintopudding-basinsortinmouldsgreasedwithnutter,andboilorsteamfor8hours.


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26.RAILWAYPUDDING.

2eggs,1oz.butter,3ozs.flour,2ozs.castorsugar,2tablespoonsmilk.

Beatthebutterandsugartoacream.Separatethewhitesandyolksoftheeggs.Beattheyolks,andaddtosugarandbutter.Addtheflour,andlastly,stirinthewhites,whiskedtoafroth,verygently.Havereadyahot,greasedtin,pourinthemixturequickly,andbakeinaveryhotovenfrom6to8minutes.Warmsomejaminasmallsaucepan.Slipthepuddingoutofthetinontoapapersprinkledwithcastorsugar.Spreadwithjamquicklyandrollup.Servehotorcold.

27.SAGOSHAPE.

5ozs.smallsago,sugartotaste,1-1/2pintswater,orwaterandfruitjuice.

Washthesago.Soakitfor4hours.Strainoffthewater.Addtothestrainingsenoughwaterorthejuicefromstewedfruittomake1-1/2pintsliquid.Sweetenifnecessary,butifthejuicefromstewedfruitisuseditwillprobablybesweetenough.Thisdishisspoiledifmadetoosweet.Putthesagoand1-1/2pintsliquidintoasaucepanandstewfor20

minutes.Nowaddthestewedfruitwhichyoudeprivedofitsjuice,stirwell,pourintoawetmould,andservecold.Madewithwateronly,andflavouredwithaverylittlesugarandlemonpeel,itmaybeservedwithstewedfruit.

28.SUMMERPUDDING.

Putalayerofspongecakeatthebottomofaglassdish.Cutupatinnedpine-apple(getthepine-applechunksifpossible)andfilldish,firstpouringalittleofthejuiceoverthecake.Meltaverylittleagar-agarintherestofthejuice.(Allowhalfthe1/4oz.toapintofjuice.)Pouroverthemixture.Servewhencold.

29.TREACLEPUDDING.

Lineapudding-basinwithshortcrust.Mixtogetherinanotherbasinsomegoodcanegoldensyrup,enoughbread-crumbstothickenit,andsomegratedlemonrind.Putalayerofthismixtureatthebottomofthepudding-basin,coverwithalayerofpastry,followwithalayerofthemixture,andsoon,untilthebasinisfull.Topwithalayerofpastry,tieonaflouredpudding-cloth,andboilorsteamfor3hours.

30.TRIFLE,SIMPLE.

Putalayerofspongecakeatthebottomofaglassdish.Betterstill,usesectionsofgoodhome-madejamsandwich.Pourhotboiledcustardontothisuntilthecakeisbarelycovered.Blanchsomesweetalmonds,andcutintostrips.Sticktheseintothetopofthecakeuntilitsomewhatresemblesthebackofahedgehog!Servewhencold.


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X.--CAKESANDBISCUITS.

Cakesneedahotovenforthefirsthalf-hour.

Ifpossible,theyshouldnotbemovedfromoneshelftoanother,buttheovenshouldbecooledgraduallybyopeningtheventilatorsorloweringthegas.Amoderateovenisneededtofinishthecooking.

Allfruitcakes(unlessweighinglessthan1lb.)needtobebakedfrom1-1/2to2hours.Thelargerthecaketheslowershouldbethebaking.

Thecaketinsshouldbelinedwithgreasedpaper.

Ifagasovenisused,standthecaketinonasandtin(seeColdWaterBread).

Ifthecakebecomessufficientlybrownontopbeforeitiscookedthrough,coverwithagreasedpapertopreventburning.

Totestifdone,dipacleanknifeintohotwater.Thrustitgentlydownthecentreofcake.Ifdone,theknifewillcomeoutcleanandbright.

1.CAKEMIXTURE.1/4lb.butter,1/4lb.castorsugar,6ozs.flour,2eggs.

Halfbutterandhalfnuttergivesjustasgoodresultsandismoreeconomical.

Beattogetherthebutterandsugartoacream.Whisktheeggstoastifffrothandadd.Stirintheflourgently.Mixwell.Addalittlemilkifmixtureistoostiff.ThismakesaMadeiraCake.

Forothervarieties,mixwiththeflour1dessertspooncarawayseedsforSeedCake;2tablespoonsdesiccatedcocoanutforCocoanutCake;6ozs.

candiedcherrieschoppedinhalvesforCherryCake;6ozs.sultanasandthegratedrindof1lemonforSultanaCake;thegratedyellowpartof2lemonrindsforLemonCake.

2.SMALLCAKES.

Take2smalleggsandhalfquantitiesoftheingredientsgivenforthecakemixture.Addthegratedrindofhalfalemonforflavouring.Greaseatinforsmallcakeswith9depressions.Putaspoonfulofthemixtureineachdepression.Bakefor20minutesinahotoven.

3.COCOANUTBISCUITS.

1/2lb.desiccatedcocoanut,1/4lb.sugar,2smalleggs.

ProceedasforMacaroons,butmakethecakessmaller.Bakeinamoderateovenforhalfanhour.

4."CORNWINEANDOIL"CAKES.


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1lb.wholemealflour,3/4lb.raisins,4tablespoonswalnutoil,1/4pintwater.

Thisrecipewasespeciallyconcoctedfornon-usersofmilkandeggs.Stirtheoilwellintotheflour.Addthewashedandstonedraisins(orseedlessraisins,orsultanas).Mixtoadoughwiththewater.Dividedoughintotwoportions.Rollout,formintorounds,andcuteachroundinto6smallscones.Bakeinahotovenforhalfanhour.

5.CURRANTSANDWICH.

8ozs.butter,1lb.flour,1/4lb.canesugar,currants.

Mixflourandsugar,andrubinthebutter.Mixwithwatertoplasticdough.Dividedoughintotwocakes,1inchinthickness.Coveroneevenlywithcurrants,laytheotherontop,androllouttothethicknessofone-thirdofaninch.Cutintosections,andbakeinahotovenforabout30minutes.

6.APPLESANDWICH.

Makeashortcrust(seerecipe).Wellgreasesomeshallowjamsandwich

tins.Rolloutthepasteverythinandlinewithitthetins.Peel,core,andfinelychopsomegood,juicyapples.Spreadwellalloverthepaste.Sprinklewithcastorsugarandgratedlemonrind.Coverwithanotherlayerofthinpaste.Bakeforabout20minutesinahotoven.Whendone,takecarefullyoutofthetintocool.Cutintowedges,sprinklewithcastorsugar,andpileonaplate.

7.FANCYBISCUITS.

8ozs.flour,4ozs.butter,or3ozs.butterand1egg,4ozs.canesugar,flavouring.

Flavouringmayconsistoflemonrind,desiccatedcocoanut,cookedcurrants,carrawayseed,mace,ginger,etc.Beatthebutterandsugartoacream,addflavouringandflour.Mixwiththebeatenegg,ifused;itnot,treatliketheLemonShortCake.Rollout,cutintoshapes,andbakeabout10minutes.

8.GINGERNUTS.

1/2lb.nutter,1/2lb.sugar,1pintmolassesorgoldensyrup,1/2oz.groundclovesandall-spicemixed,2tablespoonscinnamon,flourtoformdough.

Beatthenutterandsugartogether;addthemolasses,spice,etc.,andjustenoughflourtoformaplasticdough.Kneadwell,rollout,cutintosmallbiscuits,andbakeonoiledorflouredtinsinaverymoderateoven.

9.JAMSANDWICH.

Mixingredientsandprepare2jamsandwichtinsasforSpongeCake(seerecipe).Pourmixtureintinsandbakeforabout10minutesinahotoven.Takeout,spreadoneroundwithwarmedjam,placetheotherontop,and


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cutwhencold.

10.LEMONSHORTCAKE.

1lb.flour,7ozs.nutter,1/4lb.sugar,rindof1lemon.

Mixtogethernutterandsugar,addgratedlemonrind,workinflour,andkneadwell.Pressintosheetsabout1/2in.thick.Prickallover.Bakeinamoderateovenforabout20minutes.

Aneasywayofbakingfortheinexpertcookwhomayfinditdifficulttoavoidbreakingthesheets,istowellgreaseashallowjam-sandwichtin,sprinkleitwellwithcastorsugar,asforspongecakes,andpresstheshortcakeintoit,wellsmoothingthetopwithaknife,and,lastly,prickingit.

II.MACAROONS.5ozs.sweetalmonds,5ozs.castorsugar,2eggs.

Blanchthealmondsandflaketheminanutmill.Whisktheeggstoastifffrothaddingthesugarateaspoonfulatatime.Addthealmonds,andstirlightly.Dropthemixture,adessertspoonatatime,ontowell-oiledpaper,or,betterstill,rice-paper.Shapewithaknifeintosmallcakesandputthehalfofablanchedalmondintothecentreofeach.Bakeinamoderateoven.

12.SPONGECAKE.

Taketheweightoftwoeggsincastorsugarandflour.

Forarichercaketaketheweightoftwoeggsinsugarandtheweightofoneonlyinflour.

Wellgreasethecake-tin,andsprinklewithcastorsugaruntilthoroughlycovered,andshakeoutanythatremainsloose.

Wellwhisktheeggswithacoiledwirebeater.Theymustbequitestiff

whendone.Addthesugar,ateaspoonatatime,whilewhisking.Orseparatetheyolksandwhites,beatingtheyolksandsugartogetherandwhiskingthewhitesonaplatewithaknifebeforeaddingtotheyolks.Lastly,dredgeintheflour.Stirlightly,butdonotbeat,ortheeggswillgodown.Pourmixtureintotin,andbakeaboutonehourinamoderateoven.

13.SULTANASCONES.

1oz.canesugar,3ozs.nutter,1lb.flour,1/4lb.sultanas,ashort1/2pintwater.

Mixtheflourandsugar;rubinthenutter;addsultanas;makeitintoa

doughwiththewater;rolloutabout1/2in.thick;formintoscones;bakeinamoderateoven.

14.SUSSEXCAKE.

1lb.flour,6ozs.nutter,1/4lb.sultanas,1/4lb.castorsugar,gratedlemonrind.

Thiscakeisincludedespeciallyforthenon-usersofmilkandeggs.Ofcourseitdoesnotturnoutquiteliketheorthodoxcake;somepeople


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mightevencallit"puddeny,"butitisnotbyanymeansunlikethesubstantialhouseholdcakeifthedirectionsareminutelyfollowedandthebakingwelldone.Butifanyattemptismadetomakeitrich,disasterfollows,anditbecomesasheavyastheproverbiallead.Madeasfollows,however,Iamtolditisquitecommoninsomecountryplaces:--Beatthenutterandsugartoacream.Upontheamountofairincorporatedduringthisbeatingdependsthelightnessofthecake.Beattheflourintothecreamednutter.Nowaddenoughwatertomakecakeofaconsistencytonotquitedropoffthespoon.Putthemixtureintoagreasedhotqr.qtn.tin.Putinaveryhotovenuntilnicelybrown.Thiswilltakefrom20minutestohalfanhour.Covertopwithgreasedpaper,andallowoventogetslightlycooler.Thebakingwilltakefrom1-1/2to2hours.

XI.--JAM,MARMALADE,&c.

Jamsimplyconsistsoffreshfruitboiledwithahalftotwo-thirdsitsweightofwhitecanesugaruntilthemixturejellies.

Nearlyeveryhousekeeperhasherownrecipeforjam.OnethatIknowofusesawholepoundofsugartoapoundoffruitandboilsitfornearlytwohours.Theresultisaverystiff,sweetjam,muchmorelikeshopjam

thanhome-madejam.Itsonlyrecommendationisthatitwillkeepforanunlimitedtime.Somerecipesincludewater.Butunlessdistilledwatercanbeprocured,itisbetternottodilutethefruit.Theonlyadvantagegainedisanincreaseofbulk.Thejammaybemadejustasliquidbyusingratherlesssugarinproportiontothefruit.Adeliciousjamismadebyallowing1/2lb.sugartoeverypoundoffruitandcookingforhalfanhourfromthetimeitfirstbeginstoboil.Butunlessthisispouredimmediatelyintoclean,hot,dryjars,andtieddownverytightlywithparchmentcovers,itwillnotkeep.Nevertheless,toomuchsugarspoilstheflavourofthefruit,andtoolongboilingspoilsthequalityofthesugar.Acopperorthickenamelledironpanisneeded.

Thebestrecipeforordinaryuseallows3/4lb.sugartoeachpoundfruit.

Putthefruitinthepanwithalittleofthesugar,andwhenthisboils,addtherest.Boilratherquicklyforanhour.Keepwellskimmed.Pourintohot,dryjars,andcover.

1.FRUITNUTFILLING.

Forsmall,opentarts,thefollowingmixtureisagoodsubstituteforthelemoncurdthatgoestomakecheesecakes.Peel,coreandquartersomejuicyapples.Putinadoublesaucepan(orcoveredjar)withsomestripsoflemonpeel(yellowpartonly)andcanesugartotaste.Cookslowlytoapulpand,whencold,removethelemonrind.Gratefinely,ormillsomeBrazilnuts.Mixapplepulpandgroundnuttogetherinsuchproportionsas

tomakeamixtureoftheconsistencyofstiffjam.Filltartswithmixtureandsprinkletopwithgroundnut.Itmustbeusedthesamedayasmade.

2.JAMWITHOUTSUGAR.

Toeverypoundoffreshfruitallow1/2lb.dates.Washthefruit,putitinthepreservingpan,andheatslowly,stirringwelltodrawoutthejuice.Washandstonethedates.Addtothefruit,andsimmerverygentlyfor45minutes.Putimmediatelyintoclean,hot,dryjars,andtieon


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parchmentcoversatonce.

3.LEMONCURD.

1lb.lumpsugar,3lemons(therindsof2grated),yolksof6eggs,1/4lb.butter.

Putthebutterintoacleansaucepan;melt,butdonotletitboil.Addthesugar,andstiruntilitisdissolved.Thenaddthebeatenyolks,and,lastly,thegratedlemonrindandjuice.Stiroveraslowfireuntilthemixturelookslikehoneyandbecomesthick.Putintojars,cover,andtiedownasforjam.

4.MARMALADE.

To1largeSevilleorange(ifsmall,count3as2)allow3/4lb.canesugarand3/4pintwater.Washandbrushoranges,removepips,cutpeelintofineshreds(betterstill,putthroughamincer).Putalltosoakinthewaterfor24hours.Boiluntilrindsaresoft.Standanother24hours.Addthesugar,andboiluntilmarmaladejellies.Ifpreferred,halfsweetandhalfSevilleorangesmaybeused.

5.VEGETABLEMARROWJAM.

Peelthemarrow,removeseeds,andcutintodice.Toeachpoundofmarrowallow1lb.canesugar;toevery3lbs.ofmarrowallowthejuiceandgratedyellowpartofrindof1lemonand1/2alevelteaspoongroundginger.Putthemarrowintothepreservingpan,sprinklewellwithsomeofthesugar,andstandfor12hours.Addtherestofthesugar,andboilslowlyfor2hours.Addthelemonjuice,rind,andgingerattheendof1-1/2hours.

XII.--SALADS,BEVERAGES,&c.

1.SALAD.

Lettuce,tomatoes,mustardandcress,cucumber,oliveorwalnutoil,lemonjuice.

Washthegreenstuffandfinelyshredit.Peelthecucumber,skinthetomatoes(ifripe,theskinswillcomeawayeasily)andcutintothinslices.Placeinthebowlinalternatelayers.Letthetoplayerbelettucewithafewslicesoftomatoforgarnishing.Slicesofhard-boiled

eggmaybeaddedifdesired.

Forthesaladdressing,toeverytablespoonfulofoilallow1oflemonjuice.Driptheoilslowlyintothelemonjuice,beatingwithaforkallthetime.Pouroverthesalad.

2.SALAD.

Beetroot,mustardandcress,oliveorwalnutoil,lemonjuice,coldvegetables.


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Chopthecoldvegetables.Frenchbeansandpotatoesmakethenicestsalad.Toevery2cupsofvegetablesallow1cupofchoppedbeetroot.Mixwelltogether,andpouroversaladdressingasforNo.1.Alevelteaspoonfulofpepperisaddedtoagillofthedressingbythosewhodonotobjecttoitsuse.

3.FRUITSALAD.

Takesweet,ripeoranges,apples,bananas,andgrapes.Peeltheoranges,quarterthem,andremoveskinandpips.Peelandcoretheapplesandcutintothinslices.Washanddrythegrapes,andremovefromstalks.Skinandslicethebananas.

Putthepreparedfruitintoaglassdishinalternatelayers.Squeezethejuicefrom2sweetorangesandpouroverthesalad.

Anyotherfreshfruitinseasonmaybeusedforthissalad.Castorsugarmaybesprinkledoverifdesired,andcreamusedinplaceofthejuice.Gratednutsarealsoawelcomeaddition.

4.LEMONCORDIAL.

12lemons,1lb.lumpsugar.

Putthesugarintoacleansaucepan.Grateofftheyellowpartoftherindsof6lemonsandsprinkleoverthesugar.Nowmoistenthesugarwithasmuchwaterasitwillabsorb.Boilgentlytoaclearsyrup.Addthejuicefromthelemons,stirwell,andpourintoclean,hot,drybottles.Corktightlyandcoverwithsealing-waxoralittleplaster-of-Parismixedwithwaterandlaidonquickly.Addanyquantitypreferredtocoldorhotwatertopreparebeverage,oruseneatassauceforpuddings.

5.LIMECORDIAL.ThesameasforLemon,butuse13limes.

6.ORANGECORDIAL.

ThesameasforLemon,butuse3/4lb.sugar.

AdetailedlistofFruitandHerbTeaswillbefoundinthecompanionvolumetothis,"FoodRemedies."

7.WALLACECHEESE.

1qt.milk,6tablespoonslemonjuice.

Strainthelemonjuiceandpouritintotheboilingmilk.Layapieceoffine,well-scaldedmuslinoveracolander.Pourthecurdledmilkintothis.Whenithasdraineddrawtheedgesofthemuslintogetherandsqueezeandpressthecheese.Leaveitinthemuslininthecolander,withaweightonitfor12hours.Itwillthenbereadytoserve.

Thischeeseisalmosttasteless,andmanypeoplepreferitso.Butiftheflavouroflemonisliked,usemorelemonjuice.Thewheysqueezedfromthecheeseisawholesomedrinkwhenquitefresh.


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XIII.--EXTRARECIPES.

1.BARLEYWATER.

1dessertspoonRobinson's"Patent"Barley,1/2alemon,3lumpscanesugar.

Rubthelumpsofsugaronthelemonuntiltheyarebrightyellowincolourandquitewet.(Itisthefragrantjuicecontainedintheyellowsurfaceofthelemonrindthatgivesthedeliciouslemonflavourwithoutacidity.)Mixthebarleytoathinpastewithalittlecoldwater.Thisispouredintoapintofboilingwater,wellstirreduntilitcomestotheboilagainandthenlefttoboilforfiveminutes,afterwhichitisdone.Addthesugarandlemonjuice.

2.BOILEDHOMINY.

TakeonepartofHominyand2-1/2partsofwater.Havethewaterboiling;

addthehominyandboilforfifteenminutes;keepstirringtokeepfromburning.

3.BROWNGRAVY.

1dessert-spoonbutter,1dessert-spoonwhiteflour,hotwater.

Meltthebutterinasmallironsaucepanorfryingpanandsprinkleintoittheflour.Keepstirringgentlywithawoodenspoonuntiltheflourisarichdarkbrown,butnotburnt,ortheflavourwillbespoilt.Thenaddverygently,stirringwellallthetime,ratherlessthanhalf-a-pintofhotwater.Stiruntilthemixtureboils,whenitshouldbeasmoothbrown

gravytowhichanyflavouringmaybeadded.Strainedtomatopulpisaniceaddition,butateaspoonfuloflemonjuicewillsuffice.

4.BUTTEREDRICEANDPEAS.

1cupunpolishedrice,3cupswater,2cupsfresh-shelledpeas,1tablespoonfinelychoppedparsley,1teaspoonlemonjuice,buttersizeofwalnut.

Putthericeoninthewaterandbringgraduallytotheboil.Boilhardforfiveminutes,stirringonceortwice.Drawittosideofstove,whereitiscomparativelycool,or,ifagasstoveisused,putthesaucepanon

anasbestosmatandturnthegasaslowaspossible.Thewatershouldnowgraduallysteamaway,leavingthericedryandwellcooked.

Steamthepeasinaseparatepan.Ifyoung,about20minutesshouldbesufficient;theyarespoiledbyover-cooking.

Addthecookedpeastothecookedrice,withthebutter,parsley,andlemonjuice.Stiroverthefireuntilthemixtureisthoroughlyhot.

Servewithorwithouttomatosauceandnewpotatoes.


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5.CONVALESCENTS'SOUP.

1smallheadcelery,1largeonion,1carrot,1turnip,3tablespoonscoarselychoppedparsley,P.R.Barleymaltmeal,Mapleton'sorP.R.almondorpine-kernelcream,3pintsboilingwater.

Wellwashthevegetablesandslicethem,andaddthemwiththeparsleytotheboilingwater.(Thewatershouldbedistilled,ifpossible,andthecookingdoneinalargeearthenwarejarorcasserole.Seenotes_re_casserolesinChap.IV.)Simmergentlyfor2hours,oruntilquitesoft.Thenstrainthroughahairsieve.Donotrubthevegetablesthroughthesievetomakeapure,simplystrainandpressallthejuicesout.Thevegetablejuicesareallwanted,butnotthefibre.Toeachpintofthisvegetablebrothallow1heapedtablespoonbarleymaltmeal,1tablespoonnutcream,and1/2lb.tomatoes.Mixthemealtoathinpastewithsomeofthecooledbroth(fromthepint).Puttherestofthepintinasaucepanorcasseroleandbringtotheboil.Addthemealandboilfor10minutes.Breakupthetomatoesandcookslowlytoapulp(withoutwater).Rubthroughasieve.(Theskinandpipsarenottobeforcedthrough.)Addthispulptothesoup.Lastlymixthenut-creamtoathincreambydrippingslowlyalittlewaterorcoolbrothintoit,stirringhardwithateaspoonallthetime.Addthistothesoup,re-heat,butdo_not_boil,

serve.Thissoupisratherirksometomake,butisintenselynourishingandeasyofdigestion.Thepine-kernelcreamisthemoredigestibleofthetwocreams.Careshouldbetakennotto_cook_thesenutcreams.Ifthesoupisforaninvalidcareshouldalsobetakenthat,whilegettingallthevaluablevegetablejuices,noskinorpips,etc.,areincluded.Thevegetablebrothmaybepreparedadayinadvance,butitwillnotkeepforthreedaysexceptinverycoldweather.(Whenitisdesiredtokeepsoupitshouldbebroughttotheboilwiththelidofthestockpotorcasseroleon,andputawaywithoutthelidbeingremovedorthecontentsstirred.)

6.FINEOATMEALBISCUITS.

2ozs.flour,3-1/2ozs.Robinson's"Patent"Groats,2ozs.castorsugar,2ozs.butter,2eggs.

Creamthebutterandsugar,addtheeggs,thentheflourandgroats,whichshouldbemixedtogether.Rolloutthinandcutoutwithacutter.Bakeinamoderateovenuntilalightcolour.

7.FINEOATMEALGRUEL.

1heapedtablespoonRobinson's"Patent"Groats,1pintmilkorwater.

Mixthegroatswithawineglassfulofcoldwater,graduallyadded,intoasmoothpaste,pourthisintoastew-pancontainingnearlyapintofboilingwaterormilk,stirthegruelonthefire(whileitboils)fortenminutes.

8.MACARONICHEESE.

1/4lb.macaroni,1-1/2ozs.cheese,1/2pintmilk,1teaspoonflour,


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butter,pepper.

Thecurledmacaroniisthebestamongtheordinarykinds.Betterstill,however,isthemacaronimadewithfinewholemealflourwhichisstockedbysomefood-reformstores.Parmesancheeseisnicestforthisdish.Stalecheesespoilsit.

Washthemacaroni.Putitintofast-boilingwaterandkeepboilinguntil_very_tender.Drainoffthewaterandreplaceitwiththe1/2pintofmilk.Bringtotheboilandstirintheflourmixedtoathinpastewithcoldmilkorwater.Simmerfor5minutes.Gratethecheesefinely.

Butterashallowpie-dish.Putthethickenedmilkandmacaroniinalternatelayerswiththegratedcheese.Dusteachlayerwithpepper,ifliked.Topwithgratedcheese.Putsomesmallpiecesofbutterontopofthegratedcheese.Putinaveryhotovenuntilnicelybrowned.

9.MANHUHEALTHCAKE.

1/4lb.butter,1/2lb.castorsugar,1/2lb.Manhuflour,1oz.riceflour,6ozs.crystallisedginger,4eggs.

Creambutterandsugar,addingeggs,twoatonce,notbeaten.Beateach

timeafteraddingeggs,addriceflour,ginger,andlastlyflour.Bakeinmoderateoven.

10.MANHUHOMINYPUDDING.

1-1/2teacupfulsofboiledHominy(seebelow),1pintorlessofsweetmilk,1/2teacupfulofsugar,2eggs(wellbeaten),1teacupfulofraisins,spicetotaste.

Mixtogetherandbaketwentyminutesinamoderatelyhotoven.Servehotwithcreamandsugarorsauce.

11.PARKIN.

2ozs.butter,2ozs.moistsugar,6ozs.besttreacle,1/2lb.mediumoatmeal,1/4lb.flour,1/2oz.powderedginger,gratedrindof1lemon.

Somepeopleprefertheadditionofcarrawayseedstolemonrind.Iftheseareusedalevelteaspoonfulwillbesufficientforthequantitiesgivenabove.Theold-fashionedblacktreacleisalmostobsoletenow,andisreplacedcommerciallybygoldensyrup,manybrandsofwhichareverypaleandoflittleflavour.TomakesuccessfulParkinagoodbrandofpurecanesyrupisneeded.Ialwaysuse"Glebe."Thisisgenerallyonlystockedbyafew"high-class"grocersorlargestores,butitisworththetroubleof

getting.SomeFoodReformStoresstockmolasses,andthiswasprobablyusedfortheoriginalParkin.Itisstronglyflavouredandblackerthanblacktreacle,butitstasteisnotunpleasant.Forthesugar,agoodbrownmoistcanesugar,likeBarbados,isbest.Putthetreacleandbutter(ornutter)intoajarandputintoawarmovenuntilthebutterisdissolved.Thenstirinthesugar.Mixtogethertheoatmeal,flour,gingerandseedsorlemonrind.Pourthetreacle,etc.,intothis,andmixtoapaste.Rolloutlightlyonawell-flouredboardtoa1/4inchthickness.Bakeinawell-greasedflattinforabout50minutes,inaratherslowoven.Totestifdone,dipaskewerintoboilingwater,wipe,andthrust


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intotheParkin;ifitcomesoutcleanthelatterisdone.Cutintosquares,takeoutoftin,andallowtocool.

12.PROTOSECUTLETS.

1lb.mincedProtose,1lb.plainboiledrice,1smallgratedonion,1/2teaspoonsage.

Mixtheingredientswithalittlemilk;shapeintocutlets,usinguncookedmacaroniforthebone,andbakeinamoderateovenabout45minutes.

13.PROTOSESALAD.

1breakfast-cupfulProtosecubes,1/3breakfastcupmincedcelery,1hard-boiledegg,3smallradishes,juiceof2lemons.

CutProtoseintocubes,chopthehard-boiledegg,slicetheradishes.Addtothemincedcelery.Pourovertheseingredientsthelemonjuiceandallowthemixturetostandforonehour.Serveuponfreshcrisplettuce.

14.RISOTTO.

3/4lb.rice,1/2lb.cheese,4largeonions.

Sliceandfrytheonionsinastew-paninalittlefat;whenbrown,add1-1/2pintswaterandtherice.Letitcookaboutanhour,andthenaddthegratedcheese.

Thisdishmaybevariedwithtomatoeswheninseason.

15.ROYALNUTROAST.

1/2lb.pinekernels,2medium-sizedtomatoes,1mediumonion,2new-laid

eggs.

Wash,dryandpickoverthepinekernelsandputthemthroughthemaceratingmachine.Skinandwellmashthetomatoes.Gratefinelytheonion.Mixalltogetherandbeattoasmoothbatter.Whisktheeggstoastifffrothandaddtothemixture.Pourintoagreasedpie-dish.Bakeinamoderateovenuntilagolden-browncolour.Itshould"rise"likeacake.Itmaybeeatenwarmwithbrowngravyortomatosauce,orcoldwithsalad.

16.STEWEDNUTTOLENE.

Sliceonehalf-poundnuttoleneintoabakingdish,addingwaterenoughtocovernicely.Placeitintheoven,andletitbakeforanhour.Apiece

Documents

The Healthy Life Cook Book, 2d ed. by Daniel, Florence