“And God said, Behold I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.” Gen. 1:29.

“The food which God gave Adam in his sinless state is the best for man’s use as he seeks to regain that sinless state.

“The intelligence displayed by many dumb animals approaches so closely to human intelligence that it is a mystery.

“The animals see and hear and love and fear and suffer.

“They manifest sympathy and tenderness toward their companions in suffering.

“They form attachments for man which are not broken without great suffering to them.

“Think of the cruelty to animals that meat eating involves and its effect on those who inflict and those who behold it. How it destroys the tenderness with which we should regard these creatures of God!”

The high price of flesh foods, the knowledge of the waste matter in the blood of even healthy animals which remains in their flesh after death, and the well authenticated reports of the increasing prevalence of most loathsome diseases among them, causes a growing desire among thinking people to take their food at first hand, before it has become a part of the body of some lower animal.

So, the great food question of the day is—“What shall we use in the place of meat?”

Nuts, legumes (peas, beans, lentils and peanuts) and eggs contain as do flesh meats, an excess of the proteid or muscle-building elements (nuts and legumes a much larger proportion than flesh), so we may combine these with fruits, vegetables and some of the cereals (rice, for instance) and have a perfect proportion of food elements.

It must be borne in mind, however, that proteid foods must be used sparingly, since an excess of these foods causes some of the most serious diseases.

The bulk of our foods should be made up of fruits and vegetables and some of the less hearty cereals and breads.

NUTS

As nuts occupy the highest round of the true meat ladder, we give a variety of recipes for their use, following with legumes and eggs in their order.

With nuts, as with other foods, the simplest way to use them is the best. There are greater objections to foods than that they are difficult of digestion, and in the case of nuts, that objection is overcome by thorough mastication; in fact, they are an aid to the cultivation of that important function in eating.

For those who are not able to chew their food, nuts may be ground into butter.

Another aid to the digestion of nuts is the use with them of an abundance of acid fruits. Fruits and nuts seem to be each the complement of the other, the nuts as well, preventing the unpleasant effects felt by some in the free use of fruits.

“No investigations have been found on record which demonstrate any actual improvement in the digestibility of nuts due to salt.”—M.E. Jaffa, M.S., Professor of Nutrition, University of California.

Be sure that nuts are fresh. Rancid nuts are no better than rancid butter. Shelled nuts do not keep as well as those in the shell.

Almonds stand at the head of the nut family. It is better to buy them in the shell as shelled almonds are apt to have bitter ones among them. Almonds should not be partaken of largely with the brown covering on, but are better to be blanched.

To Blanch Almonds—Throw them into perfectly boiling water, let them come to the boiling point again, drain, pour cold water over them and slip the skins off with the thumb and finger. Drop the meats on to a dry towel, and when they are all done, roll them in the towel for a moment, then spread them on plates or trays to dry. They must be dried slowly as they color easily, and the sweet almond flavor is gone when a delicate color only, is developed. For butter they must be very dry, really brittle.

Brazil Nuts—castanas—cream nuts, do not require blanching, as their covering does not seem to be objectionable. They are rich in oil and are most valuable nuts. Slice and dry them for grinding.

Filberts—hazelnuts—cobnuts—Barcelonas, also may be eaten without blanching, though they may be heated in the oven (without browning) or put into boiling water and much of the brown covering removed. They are at their best unground, as they do not give an especially agreeable flavor to cooked foods. They may be made into butter.

Brazil nuts and filberts often agree with those who cannot use English walnuts and peanuts.

English Walnuts—The covering of the English walnut is irritating and would better be removed when practicable. This is done by the hot water method, using a knife instead of the thumb and finger. The unblanched nuts may however, be used in moderation by nearly every one.

Butternuts and black walnuts blanch more easily than the English walnut.

When whole halves of such nuts as hickory nuts, pecans or English walnuts are required, throw the nuts into boiling water for two or three minutes, or steam them for three or four minutes, or wrap them in woolen cloths wrung out of boiling water. Crack, and remove meats at once. Do not leave nuts in water long enough to soak the meats.

Pinenuts come all ready blanched. When they require washing, pour boiling water over them first, then cold water. Drain, dry in towels, then on plates in warm oven.

Peanuts—ground nuts, because of their large proportion of oil, and similarity in other respects to nuts are classed with them, though they are truly legumes.

The Spanish peanut contains more oil than the Virginia, but the flavor of the Virginia is finer and its large size makes it easier to prepare. The “Jumbos” are the cheapest.

To blanch Spanish peanuts the usual way, heat for some time, without browning, in a slow oven, stirring often. When cool rub between the hands or in a bag to remove the skins. The best way to blow the hulls away after they are removed is to turn the nuts from one pan to another in the wind.

Spanish peanuts can be obtained all ready blanched from the nut food factories.

The Virginias, not being so rich in oil must always be blanched the same as almonds. Be sure to let them boil well before draining. I prefer to blanch the Spanish ones that way, too, the results are so much more satisfactory.

When peanuts are partly dried, break them apart and remove the germ, which is disagreeable and unwholesome: then finish drying.

A FEW SUGGESTIVE COMBINATIONS

A good nut butter mill is an excellent thing to have, but butter can be made with the food cutters found nowadays in almost every home. If the machine has a nut butter attachment, so much the better; otherwise the nuts will need to be ground repeatedly until the desired fineness is reached.

For almond butter, blanch and dry the almonds according to directions, adjust the nut butter cutter, not too tight, put two or three nuts into the mill at a time, and grind. When the almonds are thoroughly dried they will work nicely if the mill is not fed too fast.

Brazil nuts and filberts need to be very dry for butter.

Pine nuts are usually dry enough as they come to us.

All nuts grind better when first dried.

Raw peanut butter is a valuable adjunct to cookery. To make, grind blanched dried nuts; pack in tins or jars and keep in a dry place.

For steamed butter, put raw butter without water into a double boiler or close covered tins and steam 3–5 hours. Use without further cooking in recipes calling for raw nut butter.

Or, grind dried boiled nuts the same as raw nuts. For immediate use, boiled nuts may be ground without drying.

When roasted nut butter is used, it should be in small quantities only, for flavoring soups, sauces or desserts.

My experience is that the best way to roast nuts for butter is to heat them, after they are blanched and dried, in a slow oven, stirring often, until of a cream or delicate straw color. By this method they are more evenly colored all through. Do not salt the butter, as salt spoils it for use with sweet dried fruits as a confection, and many prefer it without salt on their bread.

The objection to roasted nuts is the same as for browning any oil. Raising the oil of the nuts to a temperature high enough to brown it, decomposes it and develops a poisonous acid.

Hardly too much can be said of the evil effects of the free use of roasted nut butter.

“There are many persons who find that roasted peanuts eaten in any quantity are indigestible in the sense of bringing on pain and distress.... Sometimes this distress seems to be due to eating peanuts which are roasted until they are very brown.”

Nut Meal

Nut meal is made the same as nut butter except that the nuts are ground fewer times through the finest cutter of the mill, or once only through the nut butter cutter loosely adjusted. Either cooked or raw peanuts may be used, but a cooked peanut meal is very desirable. The nuts may be cooked, dried and ground, or cooked without water, after grinding, the same as steamed nut butter.

When one has no mill, meal of many kinds of nuts may be made in the following manner:

Pound a few at a time in a small strong muslin bag; sift them through a wire strainer and return the coarse pieces to the bag again with the next portion. Be sure that not the smallest particle of shell is left with the meats.

A dear friend of mine used to keep jars of different nut meals prepared in this way on hand long before any manufactured ones were on the market.

One writer says: “The children enjoy cracking the nuts and picking out the meats, and it is a short task to prepare a cupful.”

Cooked nuts and some raw ones may be rubbed through the colander for meal. Nut meals are used for shortening pie crust, crackers and sticks; and all except peanut, are delightful sprinkled over stewed fruits or breakfast foods.

Nut Butter for Bread

Nut butters (except raw peanut) may be used on bread as they are ground; but are usually stirred up with water to an agreeable butter-like consistency, and salt added.

Strained tomato may be used instead of water for a change. This is especially nice for sandwiches. With peanut butter made from boiled or steamed nuts it has a flavor similar to cheese.

Nut butter is more attractive for the table when pressed through a pastry tube in roses on to individual dishes. Use a cloth (not rubber) pastry bag.

While pure nut butter, if kept in a dry place, will keep almost indefinitely, it will sour as quickly as milk after water is added to it.

Nut Cream and Milk

Add water to nut butter until of the desired consistency, for cream; then still more, for milk.

Almond milk makes a delightful drink and can be used by many who cannot take dairy milk. It may be heated and a trifle of salt added.

Cocoanut Milk

If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boiling water, according to the richness of the milk desired or the quality of the cocoanut. Stir and mix well and strain through cheese cloth or a wire strainer. Add a second quantity of hot water and strain again, wringing or pressing very dry. Throw the fibre away.

Use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used. Stir before using. To break the nut in halves, take it in the left hand and strike it with a hammer in a straight line around the center. It may be sawed in two if the cups are desired for use.

Cocoanut Butter

Place milk on ice for a few hours when the butter will rise to the top and can be skimmed off.

Ground or Grated Cocoanut

Is delightful on breakfast cereals, or eaten with bread in place of butter. The brown covering of the meat should first be taken off.

Shredded Cocoanut

Put any left-overs of prepared cocoanut on a plate and set in the sun or near the stove to dry. Keep in glass jars in a dry place. This unsweetened cocoanut can be used for shortening and in many places where sweet is not desirable.

Milk and Rich Cream of Raw Peanuts

May be prepared the same as cocoanut milk, except that cold or lukewarm water is used instead of hot.

To raw nut meal (not butter) add one half more of water than you have of meal. Mix and beat well, strain through a thin cloth, squeeze as dry as possible. Let milk stand in a cool place and a very rich cream will rise which may be used for shortening pie crust, crackers and sticks, or in place of dairy cream in other ways. The skimmed milk will be suitable for soups, stews or gravies. It may be cooked before using if more convenient. The pulp also may be used in soups. It should be thoroughly cooked.

Nut Relish

Different nut butters and meals may be combined in varying proportions. For instance, 2 parts Brazil nuts, 1 part each pine nuts and almonds; or 1 part each Brazil nuts, almonds, pecans, and pine nuts. Dry nuts well and grind all together or combine after grinding. Press into tumblers or small tins and stand in cool place. Unmold to serve. The relish may be used in combinations suggested for whole nuts, and it is a great improvement over cheese, with apple pie.

Toasted Almonds

When blanched almonds are thoroughly dried, put them into a slow oven and let them come gradually to a delicate cream color, not brown. These may be served in place of salted almonds.

Sweetmeats of fruits and nuts will be found among confections.

COOKED NUT DISHES

Nut Croquettes

1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1½ tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about 1 in. in diameter and 2½ in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable.

Nut Croquettes No.2

1 cup chopped nuts, 1 cup cooked rice, any desired seasoning or none, salt; mix.

• 2 tablespns. oil
• ½ cup flour
• 1–1¼ cup milk
• 1 egg or yolk only or no egg
• salt

Heat but do not brown the oil, add half the flour, then the milk, and when smooth, the salt and the remainder of the flour, and combine with mixed nuts and rice. Cool, shape, egg, crumb, bake. Crumb also before dipping in egg the same as Trumese croquettes, if necessary. Bake only until beginning to crack. Serve at once.

Savory Nut Croquettes

1 cup stale, quite dry, bread crumbs, ½ cup (scant) milk or consommÉ, ¼–½ level teaspn. powdered leaf sage or winter savory, ½ cup black walnut or butternut meats, salt. Mix, shape, egg, crumb, bake.

1 cup chopped mixed nuts may be used and celery salt or no flavoring. Hickory nut meats alone, require no flavoring.

Nut and Sweet Potato Cutlets

• 1 cup chopped nut meats
• 2 cups chopped boiled sweet potato
• 1 tablespn. butter
• 1 egg
• salt

Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, crumb or flour. Brown in quick oven or on oiled griddle. Serve plain or with sauce 16 or 17.

? Baked Pine Nuts

After picking out the pieces of shell, pour boiling water over 2 lbs. of pine nuts in a fine colander. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1–1? cup strained tomato and 2–2½ teaspns. salt. Heat quite rapidly at first; boil gently for a half hour, then simmer slowly in the oven 10–12 hours or longer. Leave just juicy for serving.

Black Walnut and Potato Mound

Mix 1 qt. nicely seasoned, well beaten mashed potato, ½–1 cup chopped black walnut meats and 2 or 3 tablespns. grated onion. Pile in rocky mound on baking pan or plate. Sprinkle with crumbs or not. Bake in quick oven until delicately browned. Garnish and serve with sauce 6 or 16.

Nut and Rice Roast or Timbale

1–2 cups chopped nuts, one kind or mixed (no English walnuts unless blanched), 2 cups boiled or steamed rice, 1½–3 tablespns. oil or melted butter, salt.

Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin. Bake covered, in pan of water ¾–1½ hr. according to size of mold. Uncover large mold a short time at the last. Let stand a few minutes after removing from oven, unmold, and serve with creamed celery or peas or with sauce 16 (cocoanut cream if convenient) or 34.

Loaf may be flavored, and served with any suitable sauce.

Loaf of Nuts

• 2 tablespns. raw nut butter
• ? cup whole peanuts cooked almost tender
• ½ cup each chopped or ground pecans, almonds and filberts (or butternuts, hazelnuts, and hickory nuts)
• 2 cups stale bread crumbs pressed firmly into the cup
• salt
• ¾–1 cup water or 1 of milk

The quantity of liquid will depend upon the crumbs and other conditions. Put into oiled mold or can, cover, steam 3 hours. Or, have peanuts cooked tender, form into oval loaf, bake on tin in oven, basting occasionally with butter and water or salted water only. Serve with sauce 9, 10, 57, 59, or 69. Loaf may be served cold in slices, or dipped in egg, and crumbed, and baked as cutlets.

Other nuts may be substituted for peanuts.

One-half cup black walnuts and 1½ cup cooked peanuts, chopped, make a good combination. A delicate flavoring of sage, savory or onion is not out of place with these.

To Boil Peanuts

Put blanched, shelled peanuts into boiling water and boil continuously, for from 3–5 hrs., or until tender. (When the altitude is not great it takes Virginias 4 or 5 hours and Spanish about 3 to cook tender).

Drain, saving the liquid for soup stock, and use when boiled peanuts are called for.

Nut Soup Stock

Use the liquid, well diluted, poured off from boiled peanuts, for soups. Large quantities may be boiled down to a jelly and kept for a long time in a dry place. If paraffine is poured over the jelly, it will keep still better. Use 1 tablespn. only of this jelly for each quart of soup.

Peanuts with Green Peas

Boil 1 cup blanched peanuts 1–2 hrs., drain off the water and save for soup. Put fresh water on to the peanuts, add salt and finish cooking. Just before serving add 1 pt. of drained, canned peas. Heat well. Add more salt if necessary, and serve. Or, 1 pt. of fresh green peas may be cooked with the nuts at the last. Small new potatoes would be a suitable addition also.

? Peanuts Baked like Beans

• 1 lb. (¾ qt.) blanched peanuts
• ¼ cup strained tomato
• ½–1 tablespn. browned flour
• 1¼–1½ teaspn. salt

Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly ½ hr., then bake in a slow oven 8–14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.

Small dumplings steamed separately, may be served with baked peanuts sometimes.

Baked Peanuts—Lemon Apples

Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.

Peanuts with Noodles or Vermicelli

Cook peanuts in bouillon with bay leaf and onions. Just before serving, add cooked noodles or vermicelli.

Nut Chinese Stew

Use boiled peanuts instead of nutmese and raw nut butter, and rice (not too much) in place of potato, in Nut Irish Stew.

Peanut Gumbo

Simmer sliced or chopped onion in butter; add 1 pt. stewed okra; simmer 5–10 m. Add 1 pt. strained tomato, then ¾–1 qt. of baked or boiled peanuts. Turn into a double boiler and add ½ cup boiled rice. Heat 15–20 m.

Hot Pot of Peanuts

Put layers of sliced onion, sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage. Cover the top with halved potatoes. Stir a little raw nut butter with water and pour over all. Cover with a plate or close fitting cover and bake 2 hours. Remove cover and brown.

Peanut Hashes

Cooked peanuts, chopped very little if any, may be used in place of trumese with potatoes or rice for hash.

Bread, cracker or zwieback crumbs may be substituted for potato or rice.

Peanut German Chowder

• 1 pt. cooked peanuts
• 1 large onion
• 2 tablespns. chopped parsley
• ½ medium sized bay leaf
• ? level teaspn. thyme
• 1 small carrot
• 1 level tablespn. browned flour
• 2 level tablespns. white flour
• 1 pint milk
• 1 pt. thin nut milk or broth
• small biscuit of universal dough
• oil or melted butter

Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.

Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½–2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.

With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.

Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired. The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.

Peanut and Rice Croquettes

• 2 cups boiled or baked peanuts
• 2 cups boiled rice
• 1½ tablespn. oil
• sage, savoury or chopped onion
• salt

Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or with sauce 6, 44, 57, or 75.

Peanut Pie

Universal crust of ¾–1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley.

• 5 tablespns. oil and melted butter or all butter
• 6 tablespns. flour
• 1 qt. boiling water
• salt

Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake.

A pastry, rice or mashed potato crust (without eggs) may be used: if pastry, put a cup in the center of the pie to support the crust; with potato crust it would be better to simmer the onion in the oil of the sauce first.

Peanut Pie with Turnip Crust

Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned. Cups or pastry shells may be used in place of large dish for Nut Scallops.

? Peanut Cheese

½ lb. peanuts, boiled, ground; 5–5½ tablespns. Nut French soup or consommÉ which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½–2 hrs.

Pine Nut Cheese

• ½ lb. coarse pine nut butter
• 4 tablespns. thick tomato pulp, either red or yellow tomatoes
• 3–4 tablespns. water
• 1–1½ teaspns. salt

Steam 3–4 hrs.

Pine Nut and Banana Cheese

• ½ lb. coarse pine nut butter
• 5 tablespns. banana pulp
• 1–2 tablespns. water
• 1½ level teaspn. salt

Steam 3–4 hrs.

Fruit and Nut Relish

1 cup fine chopped nuts—shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, ¼ teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches.

Almond Cheese

• ½ lb. blanched almonds
• 4 tablespns. tomato pulp
• 2 eggs
• ½–¾ teaspns. salt

Cook almonds 5 hours; grind through nut butter cutter, or press through fine colander; add other ingredients, mix well, steam 1½–2 hrs.

Almond Confection

• ½ lb. almond butter
• ½ level teaspn. salt
• 5? tablespns. banana pulp
• 3 tablespns. water
• ? cup fine cut citron
• 16 candied cherries cut fine

Bake 1–2 hours (according to size of loaves) in slow oven. Cherries and citron may be ground through food cutter—finest knife.

? cup very finely-cut raisins and ½ cup hickory nut meats, in pieces, may be used instead of citron and cherries.

? Nesselrode Confection—Peanut

• ½ lb. raw Virginia peanut butter
• 5? tablespns. banana pulp
• 4 tablespns. water
• ½ teaspn. salt
• 3 tablespns. raisins cut fine with shears
• 1½ tablespn. well washed and dried currants
• 1½ tablespn. fine cut citron
• 2 tablespns. pieces hickory nut, black or English walnut meats

Mix. Bake 1½–2 hours in very slow, just warm, oven, on pad.

TRUMESE

Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy.

I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in our homes without the aid of special machinery.

Whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared. (Similar manufactured foods on the market are called “protose,” “nutfoda” and “nut cero”, according to where they are made).

A part of the process will be entirely new to many but it is not at all difficult, and if directions are carefully followed the result will be success and soon the making of a quantity of “trumese,” as I have called it for convenience, will not be considered a greater task than baking a batch of bread. The first thing of importance in making trumese is securing a good fresh bread flour one that is called a heavy flour, not a blended or a light flour.

A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take ½–1 lb. more if you wish to have two pounds of gluten.

I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity.

The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese:

1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb.

1 scant qt. of washed gluten equals 2 lbs.

1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals ½ lb.

1 scant half pt. of Virginia butter equals ½ lb.

1 good ¾ pt. blanched, dried, Spanish peanuts, before grinding, equals ½ lb.

1 good ? pt. of Spanish butter equals ½ lb.

1 large ¾ qt. of pine nuts equals 1 lb.

Spanish peanuts require 3 hours for cooking.

Virginia peanuts require 4–5 hours for cooking.

In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8½–9 cups for 7 lbs.

The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch in Corn Starch Nutmese. No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, and the nutmese is superior to that made with corn starch.

Make consommÉs double strength when using them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table.

If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. If glass jars are used, start in cold water and afterwards put into steamer, if preferring not to leave in kettle.

Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all.

Trumese

• 2 lbs. gluten
• ½ lb. raw Virginia peanut butter
• ½ lb. Virginia peanuts cooked 4 hrs.
• 3½ teaspns. salt
• 2–2½ cups very strong cereal coffee

If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water.

Steam 6–12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven.

The cooked peanuts are boiled and drained and the liquid saved for soups.

TO PREPARE THE GLUTEN

When sifted flour is weighed or measured, spread about ? of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash. After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand ½ hr. only.

Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take off the chill) and work the dough with the hands until the water is thick with starch. Pour that through a strainer into some vessel where it can settle, to be used for any of the purposes mentioned. Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water. You now have the part of the wheat which gives strength, the proteid element. Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.

Weigh out the 2 lbs. of gluten, run it through the food cutter with the finest knife, add the cooked and raw nuts which have been ground into butter and mixed together with the salt, and put all through the machine five or six times. If desired very fine, use the nut butter cutter the last time. Now mix with the cereal coffee, put into oiled cans with close fitting covers and steam. Sealed glass jars may be used if it is necessary to keep the trumese for some time, but it cannot be taken out of them in as good shape.

Another way to fill the cans is to divide the nut and gluten mixture into equal parts, put equal parts of the liquid into as many different cans, and run each part of the mixture through the mill again into the separate cans, or drop it into the cans in the shreds in which it comes from the mill. This may give a little better fibre.

Another way of preparing the whole. Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts, grinding, until all are through. Sprinkle salt over the mass and put it through the mill five or six times more, the last time with the nut butter cutter. This gives a coarser grained trumese, but is an easier way.

A still easier way is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4½ teaspns. of salt and 2 cups of liquid only.

Trumese No.2

• 1 lb. gluten
• ¼ lb. raw nuts or butter
• ¾ lb. cooked nuts or butter
• 3 teaspns. salt
• about 1¼ cup cereal coffee

Steam 6–12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1½ cup cereal coffee.

Red Kidney Bean Trumese

• 1 lb. gluten
• ½ lb. raw nut butter
• ½ lb. (1? cup) red kidney beans
• 3½–4 teaspns. salt
• 7 tablespns. (large half cup) cereal coffee

Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese.

Pine Nut Trumese

• 1 lb. gluten
• 1 lb. pine nuts, raw
• 3 teaspns. salt
• 3–4 teaspns. browned flour
• about 2½ cups water or cereal coffee and no browned flour

Almond Trumese

• 1 lb. gluten
• 1 lb. almonds, raw, blanched
• 2½–3 teaspns. salt
• 2 cups water, scant

With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.

English Walnut Trumese

• 1 lb. gluten
• 1 lb. English walnut butter
• 2½ teaspns. salt
• 1½–1¾ cup water

Brazil Nut Trumese

• 1 lb. gluten
• 1 lb. Brazil nut butter
• 2½–3 teaspns. salt
• about 2 cups cereal coffee

Cashew Nut Trumese

• 1 lb. gluten
• 1 lb. cashew nuts, ground
• 3 teaspns. salt
• about 2? cups cereal coffee
• A little sage or savory if desired

TRUMESE DISHES

Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly.

When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it.

“Taste is a matter of education.” We naturally like what we have been accustomed to.

Trumese Salad EntrÉe. Better than Sardines

• 1 tablespn. chopped parsley
• ¾ tablespn. chopped onion
• ¾–1 teaspn. salt
• ¾–1 teaspn. celery salt
• ½ cup olive oil
• ? cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring. Pour this over 1 lb. of trumese which has been cut in suitable shapes and laid in a flat pan. Let stand 2 hrs. or longer. Serve on lettuce leaves or with garnish of tomato and lemon.

Broiled Trumese

Lay slices of trumese on a well oiled hot, not burned, griddle and brown delicately on both sides. Or, brush lightly with oil, lay in a shallow pan and put into a hot oven. Or, broil in a wire broiler over coals or over or under a gas blaze. Serve with sauce 6, 12, 16, 17, 51, 54, 57, or 73 or with almost any of the meat and vegetable sauces; with apple sauce, baked apples, lemon apples or jelly; with green peas, string beans, creamed corn or any creamed vegetables; with cabbage or celery in tomato or with stewed onions. It may also be served on or around a mound of boiled rice with lentil or brown gravy, or with pilau or mashed Irish or sweet potatoes.

Trumese—Jelly Sauce

Add jelly or jelly and lemon juice to melted butter in a sauce pan and when hot dip slices of broiled trumese in the sauce, lay them on a platter and pour sauce over.

Trumese and Italian Sauce on Biscuit or Dumplings

Lay steamed dumplings or split biscuit on platter, pour hot sauce over and cover or surround with slices of broiled trumese.

? Trumese with Poached Egg

Broil round slices of trumese and serve with a nicely poached egg on each slice. Do not forget the parsley garnish. The trumese and soft poached egg make a delightful combination. Cream sauce poured over the slices of trumese before the eggs are put on makes a very rich dish.

? Trumese and Eggs

Mix nut butter smooth with water or tomato, add chopped ripe olives. Spread round slices of broiled trumese with the mixture, just warm in oven and slide a nicely poached egg on to each.

? Trumese with Mushrooms

Lay slices of broiled trumese on platter with crisp toast points surrounding. Place broiled mushrooms on trumese, pour hot (not browned) melted butter over and serve.

? Trumese À la Mode

Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifle of fresh or powdered thyme and a very little chopped fresh mint. Sprinkle with chopped parsley. Mix salt, a little celery salt, browned flour, butter or oil and hot water and pour over all. Bake in a slow oven, covered part of the time. In serving, lay trumese carefully on platter, cover with vegetables remaining in pan and pour liquid, if any, over.

Parsley and sliced carrots make an appropriate garnish, but the dish is well garnished of itself.

A whole brick-shaped loaf, or halves of round loaves laid the flat side down in a pan, may be used instead of slices of trumese.

Vegetables may be put under as well as over the trumese.

The following combinations may be substituted for the one given:

Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter and oil and consommÉ. Bake, covered most of the time, when the raw vegetables are used. A gravy of nut butter, tomato and water, thickened, may be used instead of the consommÉ.

Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and white flour, oil or butter, water.

Onion, tomato, garlic, parsley, butter or oil, browned flour, salt, water. This sauce may be thickened a little and the whole served on boiled rice, the Mexican way.

? Trumese in Tomato

This is one of the most satisfying preparations and is just as good cold as warm.

Pour enough slightly salted, strained or unstrained stewed tomato over the bottom of a granite pan to cover it well. Lay ¾ in. slices of trumese in the tomato and heat all in a moderate oven until the trumese has absorbed the tomato and is well dried. If too moist, the character is not developed. The pulp in the pan is all the sauce that is required. Ripe olives are an excellent accompaniment.

Trumese with Onions

Lay slices of broiled trumese in baking pan, cover with sliced onions and sprinkle with salt mixed with browned flour. Pour a little oil, melted butter or nut cream over. Add a little water when necessary. Cover and bake until onions are tender. Remove cover at the last. Make gravy of the remains in the pan after trumese is removed by adding water and thickening. Strain into a bowl or over trumese. May serve on boiled rice.

Spanish Trumese

Cover “Trumese with Onions” with stewed, or raw sliced, tomatoes about ½ hour before it is done and make gravy the same.

Trumese Smothered with Bananas

Cover slices of broiled trumese with sliced bananas, sprinkle lightly with salt, pour a little lemon juice over and bake until bananas are soft. Serve hot or cold.

Trumese Baked with Onion Dressing

Place layers of broiled trumese in a pan with a little water, cover with a dressing made in the proportion of 2 cups bread crumbs, 2 chopped onions, 1 level tablespn. butter or oil and 2 beaten eggs. Bake, covered, ½ hour, uncover and brown on top grate. Make gravy in pan by adding consommÉ and thickening, after the trumese and dressing are removed. Or, lay slices of stale bread over trumese, cover with sliced onions and a little oil, sprinkle with salt and bake 1 hour covered.

? Trumese Cutlets

Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sauce.

The yolk or white of egg only with salt and a teaspoon of water may be used. Sometimes, substitute lemon juice for water with the yolk. Again, stir 2 level tablespns. raw nut butter with 1¾–2 tablespns. of water and add to 1 egg with salt and chopped onion or any desired flavoring.

1–1½ tablespn. cream to an egg makes a rich dipping mixture.

Lemon Rings—Parsley Butter

Cream butter, add finely-chopped parsley and place paste in pyramids in the center of thick slices of lemon; serve with plain cutlets. Paste to be spread on hot cutlet and lemon squeezed over by each individual. Many enjoy a mince of green onions and garlic in the parsley butter.

Imperial Cutlets

Dip trumese in batter of 1 egg, 1 level tablespn. thick tomato pulp, a little grated onion, browned flour and salt; then in crumbs. Bake and serve with string beans or greens.

Savory Cutlets—Mashed Potato

Use salt, a trifle of sage and 1 tablespn. grated or chopped onion (no water) with the egg. Crumb; bake, and serve on or around mound of mashed potato with drawn butter.

? Batter Cutlets

Heat but do not brown oil in sauce pan, stir in flour, add water, stirring smooth. Remove from fire, add eggs and salt and a few bread crumbs.

Broil slices of trumese on one side, turn and drop a small spoonful of the batter on each. When broiled on the other side, turn again, leaving the batter next to the griddle and drop another spoonful on the trumese, turning again when the first batter is delicately browned. Serve (without sauce) as soon as second side is browned.

Or, drop spoonfuls of batter on a hot, well oiled baking pan, lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice; bake in a quick oven.

? Green Corn Cutlets

• 2 tablespns. oil or butter
• 3 tablespns. flour
• ? cup boiling water
• ½–¾ cup grated or ground green corn
• 1 teaspn. sugar if corn is old
• 3 tablespns. dry or toasted bread crumbs
• 1 egg

Cook batter and use with trumese the same as batter cutlets.

Batter No.2

1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with dry or toasted bread crumbs to make a batter thick enough to bake well, salt. If corn is dry, add a little milk or cream; if very moist, add oil or butter only.

Use with trumese the same as batter cutlets.

Ragout (Stew) of Trumese

Thicken bouillon or consommÉ to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border.

When noodles, or macaroni in any form are to be added to the stew, simmer a bay leaf and more onion in the bouillon before thickening; garlic also if liked.

One day we added some water drained from spinach to consommÉ, thickened it and added a little cream, the trumese and some nutmese, and we had a choice combination.

Ragout of Trumese No.2

Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper berries crushed, one teaspoon to a quart of stew.

Stewed Hashed Trumese

Simmer hashed trumese in bouillon or consommÉ until just moist. Serve on toast, thin crackers or rice: or put trumese into cream sauce and serve on toast with or without a poached egg on each slice of toast.

Trumese for Luncheon or Second Course

• 1 pt. trumese in dice
• 2 level tablespns. butter
• 2 level tablespns. flour
• ½ cup milk
• salt
• ½ cup cream
• 2 hard boiled eggs
• 1 tablespn. orange juice flavored with rind of orange
• ½–1 teaspn. vanilla

Rub butter and flour together over the fire, add milk and salt. Rub the yolks of the eggs to a paste with the cream and stir into the sauce, then add trumese and sliced whites of eggs. Heat to just boiling, remove from fire, stir in quickly the flavored orange juice and vanilla and serve at once. ½ cup mushrooms may be added with the trumese. In that case, the mushroom liquor may form a part of the liquid instead of the whole half cup of milk.

Trumese with Truffles and Mushrooms

• 2 tablespns. butter
• 3 tablespns. flour
• 1 pt. hot milk
• 1 teaspn. grated onion
• 2 truffles
• 2 mushrooms
• yolks of 2 eggs
• rings of green onion tops or shreds of lettuce
• ?–¼ teaspn. celery salt
• salt

Melt butter in saucepan, add flour and milk, stirring until smooth. Add the onion and yolks of eggs, then truffles and mushrooms which have been cut into small pieces and simmered (without browning) in butter, then the onion tops or shreds of lettuce and the celery salt. Let all come nearly to the boiling point and serve over broiled trumese without delay.

? Trumese and Mushrooms À la CrÊme

• 1 lb. trumese
• 1 can (1 cup) mushrooms
• zwieback, cracker crumbs or granella
• 3–4 tablespns. oil
• 2 tablespns. chopped onion
• 4–5 tablespns. flour
• ¾ cup water
• ½ cup cream
• ¾ teaspn. salt

Simmer onion (without browning) in oil, add flour, water, cream and salt. When smooth, remove at once from fire and mix in lightly the mushrooms in halves or quarters and the trumese in small dice. Put into scallop dish, or pile in the center of shells. Sprinkle lightly with crumbs or granella and bake in a quick oven until a delicate brown and just heated through. When shells are used they should be set in a dripping pan and baked on top grate of oven. They must not bake too long. If the shells are the large silver ones, they can be prettily garnished. Serve on small plates, with delicate unfermented bread and celery if desired. Small patty pan shells of pie paste may be used.

When this dish was served at a diplomatic dinner in Washington, one of the guests pronounced it “sweetbreads” and could not be convinced to the contrary.

Trumese and Celery À la CrÊme—Substitute 1¼ cup (1¼ pt. before cooking) stewed celery for the mushrooms; or for

Trumese and Macaroni À la CrÊme—Use 1 cup small macaroni which has been cooked with a little garlic in the water; or for

Trumese and Oyster Plant À la CrÊme—Take 1¼ cup cooked oyster plant, and use the liquor in which it was cooked in place of water for the sauce.

Trumese en Casserole

• 1 qt. onions, sliced or quartered
• 1 pt. turnip diced
• 1 pt. carrots, quartered and sliced
• ¾–1 pt. celery, sliced
• 3 tablespns. raw nut butter or meal
• ¼ cup tomatoes
• 1¾ cup water
• 1–2 teaspns. browned flour
• 2½–3 teaspns. salt
• 1 bay leaf in small pieces
• slices of broiled trumese

Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1–1¼ hour. Sprinkle with chopped parsley. Set dish on large plate or tray, pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer.

? ? Trumese Pie

Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Sprinkle last with onion and parsley.

Sauce—Rub together 5 tablespns. oil or melted butter and 5 or 6 tablespns. of flour. Add 1 qt. of boiling water, boil up, add salt and pour over trumese. When cool enough, cover with biscuit of universal crust. Cover and let stand in a warm place until crust is very light, then bake in a moderate oven about ¾ of an hour. Cover with paper or asbestos sheet if the crust becomes brown before baking is finished. It is well to have some extra sauce to serve with the pie. This dish is a general favorite. Finely-sliced celery or 1 teaspn. of celery salt or ¾ teaspn. of sage may be substituted for the onion.

? Rice and Trumese Pie

Boil 1 cup of rice in salted water. When done add ½ cup of milk; spread over above pie instead of universal crust and bake at once, covered most of the time. Use the 6 tablespns. of flour in making sauce for rice crust.

Nicely seasoned, not too moist mashed potato, without egg, may be used for crust. A little chopped parsley mixed with the potato makes it more attractive.

A pastry crust not quite so rich as for fruit pies is nice also; put a small cup or mold in the center of the dish to hold it up.

Savory Sauce or Vegetable Gravy may be poured over chopped or sliced trumese, and a nicely seasoned stuffing used for the crust, for a different pie. Slices of hard boiled eggs may be combined with trumese.

All Ready Crusts

When keeping house I nearly always have on hand crusts, either raised or pastry, baked on tins about the size of my pudding dish, so that I can lay them over the top of pie fillings or a nicely seasoned stew and just heat them through in the oven. Small pastry crusts, the size of individual dishes, are very convenient sometimes.

Trumese Shortcake—Italian Sauce

Add trumese in small dice to hot Italian sauce; heat to boiling and pour over split hot shortcake crust, in two layers.

Serve shortcake on chop tray or platter, suitably garnished.

Cream of mushroom or Boundary Castle sauce may be used the same.

Trumese Scallop with Cracker Crumbs

Sprinkle cracker crumbs in bottom of dish with chopped onion and the least bit of powdered sage. Pour a little sauce No.41 over and cover with a thin layer of minced trumese. Continue these layers, pour a larger quantity of sauce over the last layer of trumese, then sprinkle with crumbs, dot with butter and bake till well heated through and delicately browned over the top.

Onion and sage may be omitted. Zwieback crumbs may be used instead of cracker, and sauce No.8 or 46 in place of 41 for other scalloped dishes.

Trumese Pot Pie

Well oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a moderate fire, and when it comes to the boiling point let it just simmer for 30–35 m. without removing the cover. It may be necessary to very carefully place an asbestos pad under the kettle during the latter part of the cooking. Serve with dumplings around edge of platter, and trumese with gravy in center.

The dumplings may be steamed on a pie pan (perforated if convenient) and laid over the filling which has been baked in a pudding dish as for trumese pie.

A nicely seasoned trumese stew may be served with a border of small steamed dumplings, and other varieties of pot pie may be made according to taste and convenience.

? Trumese Boiled Dinner—New England Style

Raw nut butter, a little browned flour and tomato, salt, carrots in 1–2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, 1 beet (white if possible), pared and cut into four pieces, onions, whole, cut at right angles ? of the way up from the root end, potatoes pared and cut into equal sizes, winter squash in large pieces, pared, slices of broiled trumese, parsley.

Oil the bottom of the kettle. Mix in it the nut butter, browned flour, salt and tomato, adding as much boiling water as necessary to cook the dinner. When the liquid is boiling put in the cabbage, carrots, turnips and beet. In about an hour, add the onions; then in ¾ of an hour the potatoes, with the squash laid inside down over the whole. When all are done, if you have a very large platter, lay pieces of squash around the edge with cabbage overlapping and the other vegetables in the center, with slices of broiled trumese around and sprays of parsley for garnish. The liquid remaining in the kettle, with a little water added if necessary, may be strained and served as gravy for the vegetables. The more nearly dry the vegetables can cook without scorching the better, but do not let them scorch. The squash need not be used, but it would not be a boiled dinner to a New Englander without it.

Steamed dumplings may be served with the dinner.

Timbales of Rice—Trumese Stuffing

Line a well oiled mold ½–1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa’s roll, spread rice over top. Cover with oiled lid and steam ½–¾ of an hour. Serve with sauce 8, 12, 36 or 48, or any desired sauce.

Hot hominy grits (which have been cooked 2–3 hrs. in double boiler in proportion of 1 cup of grits to 3 of water) may be used in place of rice; also cold boiled macaroni chopped fine, with 1 egg added to each pint of macaroni.

? Trumese Timbale—Boundary Castle Sauce

• 1¾ cup stale (or 1 good cup dry) bread crumbs
• 1 cup hot water
• ½ lb. trumese
• ¼ cup raw nut butter
• ¼ teaspn. powdered bay leaf
• ½ teaspn. powdered sage
• ½–¾ teaspn. salt
• 2 eggs

The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1½ hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish.

The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may be chopped and added to the loaf.

? Trumese and Rice Timbale, Roast or Loaf

This is one of the simplest and most convenient preparations, and is as delicious as it is convenient.

• 2 cups minced trumese
• 2 cups boiled or steamed rice
• ?–¼ cup of oil or melted butter
• salt

Mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin, a covered can, or individual molds; steam, or bake in pan of water (covered until the last) ¾–1½ hour according to size of loaf. Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce.

Rice Timbale—Trumese and Asparagus Tips

Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley.

Elsa’s Roll of Trumese

• 3 pts. minced trumese
• 2 eggs
• 1 cup cracker dust or granella
• ½ cup milk
• salt

Shape into a large roll; bake ½ hour, basting occasionally with oil or butter, and water. Serve with any desired sauce or accompaniment.

Cannelon of Trumese

• 1 pt. minced trumese (or part nutmese)
• 1? tablespn. butter or oil
• 1–3 teaspns. chopped onion
• 1 teaspn. chopped parsley
• salt

Form into roll, cover with pastry crust, fastening well at the ends, and bake in moderate oven 20–30 m. Serve with 16, 34 or any desired sauce. Shelled whole hard boiled eggs may be put into the center of the roll for a novelty, when desired.

Trumese Rissoles, Pasties or Turnovers

Cut pastry crust into circles the size of a large saucer or small plate. Lay a spoonful of the filling of Cannelon of Trumese on one side of each; fold the other side over (after moistening edges) like a turnover. Bake. Nice for travelling lunches.

? Trumese SoufflÉ

• 1 pt. chopped or ground trumese
• 1 cup milk
• 2 tablespns. flour
• 1 tablespn. butter
• 4 eggs
• 1 teaspn. salt

Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and cook until thickened. Remove from fire and add butter, trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten whites. Put into baking dish, custard cups or molds. Set into pan of hot water and bake (covered part of the time with oiled paper) in slow oven 20–30 m., or until firm in the center. ¼ nutmese may be used.

? Trumese Croquettes

• ½ lb. trumese
• ½ teaspn. celery salt, or
• 1½ tablespn. fine cut celery
• 1 tablespn. grated onion
• ½ teaspn. powdered sage
• 2 teaspns. chopped parsley

Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.

• 2 tablespns. oil
• ? cup browned flour No.1
• ½ cup white flour
• 2 tablespns. grated onion
• 1 teaspn. browned flour No.3
• ¼ cup strained tomato
• 1 teaspn. salt

Mix onion, browned flour No.3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown. If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well made croquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes.

This quantity will make twelve croquettes. They may be shaped into cones if preferred.

In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, 1 teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked.

All ready croquettes may be kept in a cold place for a day or two before baking when necessary.

? Trumese Croquettes No.2

Chop or grind trumese to make ¾–1 qt. Add 1½–2 teaspns. salt, 2 tablespns. each chopped parsley and grated onion. Fine cut celery may be used instead of onion.

Sauce—Rub to a smooth paste 5½ tablespns. of flour and 2–3 of butter or oil. Pour 1 pt. of boiling milk over slowly, stirring. Boil well, add trumese, mix, cool. When cold, form into croquettes, dip in egg, roll in crumbs, bake.

? Brother Barnett’s Savory Trumese and Rice Croquettes

Use recipe for Trumese and Rice Timbale, p.170. Flavor with sage or winter savory, shape into croquettes, bake. Serve with sauce 4, 9, 12, 44 or 54. You will be surprised to see how nice these are. Cooked hominy grits or chopped boiled macaroni may be used in place of rice.

Russian Croquettes

Cover small rolls of Elsa’s roll, p.171, or of filling for cannelon of trumese, p.171, with pastry crust. Bake. Serve with eighths of red apples, sections of orange or with baked bananas, or with any suitable sauce or vegetable.

? Trumese and Potato Hash

Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. (If chopping by hand, be sure not to chop too fine, especially the potatoes.) Mix carefully. Simmer without browning, chopped onion in oil. Add the mixed trumese and potato, pour consommÉ or nicely seasoned gravy over and set in the oven to heat, and brown over the top. If obliged to finish on top of the stove, set back, on an asbestos pad, and heat slowly, covered.

The onion may be mixed with the trumese and potato, all put into a baking dish, nut butter stirred to a cream with consommÉ poured over and the hash baked for ¾–1 hour. Finely-sliced celery, celery salt, or any of the sweet herbs, powdered, may be substituted for the onion. Sage may be used occasionally with the onion.

Trumese and Rice Hash

Use boiled or steamed rice in place of potato in the preceding recipe.

NUTMESE

• ½ lb. Virginia peanuts, raw
• 1 lb. Virginia peanuts, cooked
• 2 teaspns. salt
• ? cup water

Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr. in slow oven on asbestos pad. May cook in sealed glass jars, following directions p.156, for trumese in glass jars.

Use a trifle less water for Spanish peanuts.

Cereal coffee or consommÉ may be used in place of water.

All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”, “nutcysa” and “nut loaf,” according to where they are made.

Tomato Nutmese

• ¼ lb. Virginia peanuts, raw
• 1 lb. Virginia peanuts, cooked
• 2 teaspns. salt
• 5–5? tablespns. thick tomato pulp (strained tomato cooked down)

Cook same as nutmese, having oven very slow in baking.

Cornstarch Nutmese

The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.

• 3 cups raw Spanish nut meal, or coarse butter
• 1 cup cornstarch
• 3–3½ teaspns. salt
• 1 cup cold water
• 3 cups boiling water

Stir dry ingredients with the cold water, then add the boiling water gradually, stirring. Cook the same as nutmese. Use a little more water with Virginia nuts. See suggestion p.155, for using starch washed out of gluten dough, in place of corn starch.

NUTMESE DISHES

Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and different fruit sauces or with jelly.

Nutmese Cottage Cheese

Take the broken pieces of nutmese left from slicing, press them through a wire strainer, add salt and enough lemon juice to give the slight tartness of cottage cheese. Use plenty of salt and not too much lemon juice. Mix well and press through the strainer again. Shape into balls and roll in chopped parsley.

Carefully Broiled Nutmese may be served with creamed parsnips or celery on toast, or with mint sauce, tomato and tomato cream sauce, and nearly all the sauces and vegetables with which trumese is served. It is especially nice with green peas.

Tomato Nutmese and Eggs

Lay ¼ inch slices of broiled tomato nutmese on thin pieces of toast of the same shape and place a soft poached egg on each. Garnish with parsley.

Use soft scrambled eggs instead of poached sometimes.

Nutmese and Rice with Peas Sauce

Add chopped parsley and cooked green peas to tomato cream sauce which has been flavored with onion, and pour sauce over a low, rocky mound of rice surrounded by broiled nutmese.

Nutmese with Baked Beans

Score nutmese of the desired shape, on one side. Broil the scored side carefully and set in the oven to just warm through. Place in center of platter, pile baked beans around and garnish with parsley and lemon. Nutmese made in an oblong, square-cornered tin would be very suitable in shape.

String beans which have been cooked whole with raw nut butter in the water may be used in place of baked beans, and French dressing or Sauce AmÈricaine poured over.

? Nutmese Cutlets are made the same as trumese cutlets, p.162, except that nutmese cutlets are better with granella than with bread crumbs.

? Nut Irish Stew—a universal favorite

In 2 qts. of salted water to which have been added 4 or 5 tablespns. of raw nut butter, cook from 4–6 large onions sliced thin, and 3 pts. to 2 qts. of potato cut into irregular pieces about an inch in diameter.

When the potatoes have cooked enough to give a little consistency to the stew, drop in pieces of nutmese in strips about 1½ in. long and ¾ in. thick. Heat without stirring. Serve.

Nutmese in Cream of Tomato Sauce

makes a delightful stew. It may be served alone, on toast, in rice border, or in mashed bean border. Cut nutmese into dice and add to sauce just long enough before serving to heat through. Do not stir.

Add nutmese to Cream of Spinach soup when you have some left over and you have an enjoyable meat dish with very little trouble.

Nutmese and Green Peas with New Potatoes

Serve in cream or drawn butter sauce. Old potatoes cut in small pieces may be used.

Nutmese À la CrÊme

• ¾ lb. nutmese
• 3 hard boiled eggs

Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and ¾ teaspn. salt.

• ¼ cup oil or melted butter
• ¼–½ cup chopped onion
• ¾ cup flour
• water to leave stiff, about 1 pt.
• 1 egg, or the yolk only
• 1 teaspn. chopped parsley
• salt

Add onion to hot oil and simmer slowly without browning, for 10 m. Add flour, rub smooth, pour on hot water, stir until smooth and well cooked. Remove from fire, add parsley, salt and beaten egg. Put sauce, and nutmese with eggs, into pudding dish, in layers, with sauce on top. Sprinkle with crumbs, corn meal or browned flour No.1. Bake in moderate oven until bubbling all through and delicately browned on top.

We sometimes use a little garlic, and sometimes a little cream with a very little strained tomato in the sauce. Another is made with the following sauce and finished the same as the preceding:

Sauce No.2—Rub ? cup pastry flour smooth with water; pour it gradually into 1 pt. of boiling milk, stirring until smooth. Pour this over 2 beaten eggs or yolks only. Add 1 teaspn. each chopped onion and parsley, and ¾–1 teaspn. salt.

The sauce must be very stiff or the character of the dish is spoiled.

A tablespn. of butter may be added when the sauce is taken from the fire, if desired richer.

Nutmese and Oyster Plant in Shells

Use nutmese and oyster plant in place of trumese and mushrooms, in Trumese and Mushrooms À la CrÊme, and the liquor in which the oyster plant was cooked instead of water in the sauce.

Scallop of Nutmese and Tomato

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

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

? Nutmese and Corn

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

Nutmese Pie with Potato Crust

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

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

Hashed Potato Crust for Nutmese

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

Nutmese and Potato Pie with Pastry Crust

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

Apple and Nutmese Pie

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

Nutmese Croquettes or Patties

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

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

TRUMESE AND NUTMESE DISHES

Nut Fricassee

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

? Nut Fricassee with Rigatoni

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

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

Rigatoni is macaroni in large, round, corrugated pieces.

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

? Nut Corn Pudding

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

Nut Pastry Pie

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

? Cream Timbales of Trumese and Nutmese

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

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

Trumese alone may be used for the timbales.

ROASTS

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

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

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

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

Cutlets of Roast

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

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

No. 1

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

No. 2

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

No. 3

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

No. 4

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

Brazil Nut and Lentil Roast

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

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

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

Black Walnut Roast

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

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

LEGUMES

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

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

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

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

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

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

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

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

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

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

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

? Mashed Lentils

“Rice is good, but lentils are my life.”—Hindu proverb.

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

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

Let the lentils boil fast for a short time, then simmer without stirring. If they are stirred after they begin to soften they will scorch. Now keep the vessel over a slow, even fire until the lentils are well dried out. The drying may be finished in the oven if the dish is covered so the lentils will not become hard on the top. This drying is imperative. It develops a rich flavor that we do not get without it. When well dried, add a little water and rub the lentils, a few at a time, through a fine colander with a potato masher. (Do not deceive yourself by thinking that you can get along faster by putting a large quantity into the colander at once.)

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

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

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

Mashed Lentils—Rice

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

? Mashed Peas

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

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

Mashed Beans

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

? Variegated Meat

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

The Salad EntrÉe dressing is delightful with mashed legumes.

? Peas Pie—Corn Crust

Beat eggs, add corn, milk and salt.

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

Lentil Pie—Potato Crust

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

Lentil Pie—Universal Crust

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

Mashed Peas—Macaroni or Vermicelli

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

Creamed Beans

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

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

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

Lentils—Poached Eggs

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

Bean Croquettes

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

Lentil Croquettes

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

Peas Croquettes

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

Legume Patties

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

Peas Timbales

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

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

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

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

Rice and Lentil Timbales

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

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

Lentil Roast

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

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

Flavorings of roast may be varied or omitted.

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

1 cup stewed tomato may be used for liquid.

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

Chick Peas Roast

Substitute chick peas for lentils in lentil roast.

Peas Roast

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

Sister Boulter’s Red Kidney Bean Loaf

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

PurÉes of Legumes

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

? Rich Baked Beans

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

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

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

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

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

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

? Western Baked Beans

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

Baked Split Yellow Peas

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

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

Baked Split Yellow Peas No.2

• 1 qt. peas
• ¼ cup roasted nut butter
• 1 cup tomato
• 3–3½ teaspns. salt

Rub nut butter smooth with tomato and add with salt and boiling water to peas. Raw nut butter and browned flour may be substituted for the roasted nut butter.

? Baked Split Green Peas

Wash peas and put into a baking dish with 1 teaspn. of salt to each pint of peas and 2 to 2½ times the quantity of water. Cook on top of the stove until tender (about 1 hour), then put, covered, into a slow oven and bake until dry and mealy all through, which will not be long if there was not too much water in them. Peas lose their delicate flavor and develop a strong taste if cooked too long. If this amount of water is too great, use a little less. Serve if desired in the dish in which they were baked, with sauces given for mashed peas. A mint and celery flavored raw nut butter sauce is nice with them. When desired very smooth they may be put through a colander. They may be used in soups and in all dishes where mashed peas are required.

Baked Lentils—great favorites

Stew lentils with salt, with or without chopped onion, until nearly tender.

Add a little cream, turn into a baking dish and finish in the oven. Serve juicy.

A little thick cream poured over the lentils during the last of the baking gives a nice crusty finish to the top.

Stewed Beans

Put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt. Common white, Lima and all beans with tender skins must be put into boiling salted water at first. After a short time of rapid boiling let beans just simmer until tender, then add a little heavy cream and stand back where they will keep hot but will not boil, for a half hour or longer. A little raw nut butter may be cooked with them sometimes, or, cocoanut cream may be substituted for dairy cream.

Red kidney and some of the richer varieties may be served with boiled rice or in a mashed potato border.

Stewed Split Green Peas

Cook peas in salted water ¾ to 1 hour, add cream, heat and serve. Two parts stewed dried or green sweet corn to one of peas, may be added sometimes.

Flowering Beans

which have no equal in flavor, should be put into a large quantity of cold water, brought to the boiling point, boiled for 10 m., drained and put to cooking in boiling unsalted water. Add salt when nearly tender. Try them.

Stewed Beans in Bean Sauce

Mash a few of the stewed beans, add cream, or milk and butter with the water from the beans, more salt if necessary; blend well, pour over remainder of beans, heat. Serve on toast or as preferred.

Stewed Lentils—for people with good digestion

Cook lentils with raw nut butter, onion, garlic, browned flour and salt, until tender, rich and juicy. Serve without mashing with boiled rice or with some of the large sizes of macaroni, cooked.

Lentils may be cooked plain with salt and seasoned with cream or butter at the last.

Ragout of Chick Peas—especially delicious

Soak the peas over night. Cook and cook and cook in the water they were soaked in. When about half done add garlic, onion, a very little browned flour, tomato and salt. Serve with dressing, rice, dumplings—steamed or baked, or on toast.

Cabbage Leaf Rolls of Lentils

• 1 cup lentils
• 1 cup rice
• 2 tablespns. raw nut butter
• onion
• sage
• salt
• 1 loose head of cabbage
• a little tomato if desired

Boil cabbage leaves in salted water 5–8 m., or sprinkle with salt, pour boiling water over and let stand 20 m. to ½ hour. Refresh with cold water, drain.

Cook lentils till beginning to get tender but not until broken, drain and save water.

Cook rice in salted water until swollen but not soft (about 15 m.), drain if necessary and save the water. Mix lentils, rice, sage, chopped onion, raw nut butter and salt smooth with a little of the lentil water. Put a tablespoonful of this mixture in the center of each cabbage leaf. Fold the sides of the leaf over and roll into croquette shape. Pack close in layers in an oiled baking dish. (A flaring granite pan would do nicely.) Pour the rice water and lentil water over, with a little tomato if desired, and add enough boiling, slightly salted water to cover. Press a plate over the rolls, cover and bake ¾ to 1 hour in a moderate oven.

Drain, save liquid, remove plate, invert dish on to chop tray, leaving rolls in a mound. Thicken liquid slightly and turn over rolls or serve separately. Garnish mound.

Dairy butter may be used in place of raw nut butter.

Savory Hash

Equal quantities mashed lentils and boiled rice or chopped potato, seasoned with sage or onion. Add water or cream and salt. A few soaked and chopped dried olives may be added to the hash.

“The pea and the lentil are roasted in the Mediterranean countries and form there a regular article of food. In India peas are parched in hot sand. The chick-pea, as found by experiment, can be parched over coals in a few moments and thus be made edible. The taste reminds one of pop corn and roasted chestnuts. A slight bitterness is present, due, probably, to the skin which does not slip off in roasting as does the skin of the peanut. When this skin is removed before roasting, as it may be by a half hour’s soaking, the product is improved.

“Our common split pea is also palatable when parched. Parched peas are too hard for any but the strongest teeth, and, as used in India, they are ground and cooked after parching. The roasted chick-pea is also used as a substitute for coffee.”—Mary Hinman Abel, Farmers’ Bulletin No.121, U.S. Dept. of Agriculture.

EGGS

“Milk and eggs should not be classed with flesh meat. In some cases the use of eggs is beneficial.”

“While their use will become more and more unsafe as disease in animals increases, they should not be discarded entirely, when other foods to supply the needed elements cannot be obtained. Great care, however, should be taken to obtain milk from healthy cows and eggs from healthy fowls that are well fed and well cared for.”

Though eggs are, to some extent, stimulating, they do not contain the poisonous, excrementitious matter found in the flesh of dead animals; and no animal life is destroyed by their use.

As eggs, at present, form so important a part of the Vegetarian dietary, care should be taken to prepare them attractively and palatably.

Suggestions

Only strictly fresh eggs should be used for any purpose. There is danger in stale eggs.

The beaten raw egg is usually considered the most digestible, but there are some with whom lightly cooked eggs, as “Eggs in the Shell” agree best, and still others upon whom the soft yolk acts almost like poison, who can take omelets or scrambled eggs better, where the whites and yolks are thoroughly mingled (when cooked in not too large a quantity of oil).

Occasionally we find a person with whom the white of the egg disagrees; but very seldom.

Try taking the beaten white of an egg when you have a sour stomach. It is very soothing, also, to an irritated, sensitive stomach.

The white of an egg relieves the pain and prevents inflammation when applied quickly to a burn or scald.

A few sliced Brazil nuts or filberts or broken pieces of other nuts added to omelets or scrambled eggs aid mastication.

Salt should not be put into the water for poaching eggs; it renders them less digestible.

The cooked yolk of the egg is most digestible when cooked long enough to be dry and mealy, and the white when just jellied.

Never use milk in scrambled eggs or omelets. The casein of the milk hardens with cooking and renders the eggs tough; besides, the flavor of the eggs is much finer with water, and omelets are lighter. Cream spoils the flavor though it does not toughen the egg as does milk.

Always bake soufflÉs, puff omelets, cakes, all things to be made light with egg, slowly, and well from the bottom, so that they will stay up, after rising. Serve soufflÉs and puff omelets as soon as done.

For custards or any thickening, beat eggs just sufficiently to mingle, not to a foam.

Drop yolks of eggs in cold water to keep them from drying up when whites only are desired, and lift carefully from the water with a teaspoon when ready to use.

Add a trifle of salt to whites of eggs before beating; they will be lighter.

Stand yolks of eggs in half the shell on a wrinkled towel while waiting to prepare the whites for egg creams and other dishes.

When eggs are used freely in breads, cakes or puddings, other proteid foods will not be required, so they need not add to the expense of the meal.

Eggs In the Shell, or Curdled Eggs

The objection to the “soft boiled” egg is that the white is hard while the yolk is soft. To obviate this difficulty, put from 1 to 4 eggs into boiling water, 1 pint for each egg (cover if the dish is broad and shallow; if deep, leave uncovered), and let stand off from the fire for from 5 to 10 minutes according to the age of the eggs. Fresh laid eggs will cook in a shorter time than those several days old.

When a larger number of eggs is required, use a smaller proportion of water and let them stand on the back of the range where the water will be below the boiling point, for 5 minutes.

The most accurate way to obtain the desired result is to keep the water at the temperature (by the thermometer) of 168 to 170 degs. for 10 minutes; never allowing it to go above 170 nor below 168. The flavor of eggs cooked in this way is as much more delicate and delightful as is the consistency.

Roasted Eggs

Prick the shells of the eggs several times at the pointed end to prevent their bursting during cooking, set them on the large end in the hot sand or ashes under the camp fire, cover with leaves, hot sand and embers and cook for 10 minutes. When opened they will be smooth and of a velvety consistency. The same result may be obtained by putting eggs in the hot ashes under the grate of the kitchen range.

Poached Eggs

In an oiled, shallow pan have unsalted boiling water deep enough to be at least ½ in. above the eggs. Slide the broken eggs (only fresh laid eggs will poach nicely) into the perfectly boiling water, singly, or all from one large dish. Set pan on asbestos pad, cover and leave where the water will keep hot but will not boil, until the eggs are jelly-like. Remove carefully from the water with a small oiled skimmer and cut off the ragged edges with a biscuit cutter. Nothing is more offensive to the eye than a rough ragged poached egg.

Besides the usual toast, poached eggs may be served on cream toast, round slices of broiled trumese, on hash or creamed vegetables, or in shallow nests of boiled rice, mashed potato or spinach. Do not forget the garnish, as there is no place where a spray of parsley gives a better effect than on poached eggs.

Or, place oiled muffin rings in the pan of water and break an egg into each ring; take up with griddle cake turner and remove the ring.

The most nearly perfect of all, however, are eggs poached in the Buffalo Steam Poacher after the following method:

Have the lower part of the poacher ? full of boiling water; set the well oiled poacher cups, each containing an egg, into their places; cover, let stand over the hot fire just a moment to allow the cover to become filled with steam, then set off from the fire. Leave, covered tight, for 6 m., when you will have eggs beautifully jellied all through, which (if the cups were oiled sufficiently will slide out on to whatever you wish to serve them on.)

Sometimes poach eggs in thin cream or in milk and butter, lay on to slices of toast, halves of biscuit or large thin wafers, and pour the cream around.

Poached Yolks of Eggs

Drop yolks, one at a time, into rapidly boiling water; keep them rolling, by rapid boiling, for at least 10 m.; then stand where they will boil more slowly till done, 20–25 m.

Poached Whites of Eggs

Break whites of eggs into thoroughly oiled cup or bowl, set in pan of hot water, with something to keep the dish from touching the bottom of the pan, and leave over the fire until the white is set.

Poached Beaten Eggs

Beat eggs to a foam with water, or any desired addition, and cook in steam poacher.

Creamed Eggs

Break eggs into a shallow baking dish, cover with thin cream and bake in a moderate oven; sprinkle with salt and dot with parsley leaves before serving. Or, bake or steam singly in ramekins or custard cups. Rye bread crumbs may be sprinkled in the bottom of the dish and over the eggs for variety, also ground pine nuts.

Rice with Poached Eggs

Steam rice in shallow dish; when done, make depressions for the required number of eggs; break one into each hollow, set dish in steamer for 2 m., or till whites are set, sprinkle with chopped parsley and send to table. Creamed potatoes may be substituted for rice sometimes, and either may be baked in the oven by covering with a pan.

Poached Eggs—Creamed Celery

Put nicely poached eggs on rounds of toast and arrange in a circle on a chop tray; fill the center with celery in cream sauce. Garnish with leaves of spinach.

Hard Boiled Eggs

Put eggs into warm water, bring to just below the boiling point, 200 degs. and keep at that temperature for about 30 m. Drop for a moment into cold water before removing the shells. Or, when necessary, boil rapidly for 10–20 m.

Hard eggs agree with some stomachs better than soft ones.

Italian Eggs

Cut hard boiled eggs in halves lengthwise, lay on to cutlets of corn meal porridge and pour Italian sauce around.

Creamed Eggs on Toast

Serve halves or quarters or slices of hard boiled eggs on toast with cream sauce, plain, or flavored with celery or onion, with chopped parsley sprinkled over. Plain or tomato drawn butter may be substituted for cream sauce.

Eggs and Macaroni

Cook macaroni in 2-in. lengths, in salted water with onion and garlic or garlic only. Drain and arrange in nest fashion on chop tray. Lay whole, shelled eggs in center, pour cream of tomato sauce around and over nest. Sprinkle with parsley. Drawn butter or cream sauce may be used.

Or, cut eggs in halves, crosswise, remove yolks and mix to a paste with melted butter, salt, onion juice and chopped parsley. Fill whites with the mixture and arrange on bed of macaroni. Pour sauce over. The roast gravy or some of the mushroom sauces may be used.

Eggs With Sauce

Hard boiled eggs, whole or in halves, may be served with cream, cream of tomato or mint sauce, or with sauce Imperial or fruit sauces or jellies; with mint sauce on broiled nutmese.

Stuffed Eggs

Cut hard boiled eggs in halves, lengthwise, remove yolks and add to them bread or roll crumbs soaked in cream, a little chopped parsley and salt. Rub all together until smooth, add raw egg (or yolk only) to bind, fill spaces in the whites of eggs and press the halves together. Add beaten whole egg to the mixture remaining, dip eggs into it, roll in crumbs and heat in oven or steamer, covered, until just warmed through. Serve with any desired sauce.

A little onion juice may be added to the yolk mixture, or nutmese or trumese cut very fine, with or without chopped mushrooms. Mashed potato may be substituted for bread crumbs.

The eggs may be served as a garnish for green peas or on slices of toast with or without sauce.

Eggs with Ripe Olives

• 3 eggs
• 12 (or more) olives, chopped coarse
• French dressing
• chopped parsley

Cut eggs in halves crosswise, remove yolks and mix with olives and dressing, return to the whites, stand on leaves of lettuce and sprinkle with parsley. Pour dressing around. Improved Mayonnaise dressing is suitable also. May garnish with whole olives.

Pickled Eggs

Pickle—2 parts each of lemon juice and water, ? part sugar, salt and a little celery salt. Heat to boiling, pour over hard boiled eggs with a few slices of red beet. Let stand 24 hours.

Eggs À la Salade

Cut hard boiled eggs in halves lengthwise, remove yolks, rub through wire strainer and mix to a smooth paste with Improved Mayonnaise dressing (flavored with onion or garlic if desired), fill the whites and press the halves together. Lay in nests of shredded lettuce dotted with the dressing.

Or, rub whites through strainer, place around the inside of nests of shredded lettuce; mix yolks with dressing, shape into small eggs and place in nests.

Shirred Eggs

Butter and crumb individual dishes, break 1 or 2 eggs into each, set over pan of hot water in oven and bake until eggs are set. The dish may be rubbed with a cut clove of garlic.

If preferred, sprinkle oiled griddle with crumbs, set buttered muffin rings on it, pressing them down firmly, and drop an egg into each ring. Bake. Sprinkle with chopped parsley, serve on toast with any desired sauce.

Scrambled Eggs.

Put oil in pan and heat very hot but not smoking. Turn in eggs which have been broken and salted but not beaten. As they set, draw carefully from the bottom of the pan with a spoon without turning over. When all are set but not hard, slide quickly (leaving the shining side up) on to a plate or platter. The dish must be all ready, as a moment’s delay will overcook the eggs.

Another Way—Take from 1 teaspn. to 1 tablespn. of water (never milk) for each egg; beat, and scramble as above.

Do not stir, just draw the eggs from the bottom of the pan. Cream may be used but the flavor is inferior to the water scramble. Nut cream may be used instead of water.

To Scramble a Large Quantity of Eggs

Break 3 or 4 dozens of eggs into an oiled agate or aluminum kettle, add salt and water, beat slightly and set kettle into hot water. Stir occasionally at first, then more often as eggs begin to set.

Do not try to keep warm long, but make fresh lots as required.

? Tomato Scrambled Eggs

Take ¾–1 teaspn. thick tomato pulp to each egg, with salt. May flavor with onion.

? Sour Milk Scrambled Eggs

1 tablespn. thick sour milk to each egg, salt; cook till just done.

Various Scrambles

Simmer sliced celery or onion in oil a few minutes before adding eggs. Or, add asparagus tips, green peas, mushrooms, a little boiled rice or a few broken nuts or bits of trumese or nutmese to eggs before scrambling.

The yolks only may be scrambled.

? Cream Sauce Scramble

Add 3 eggs to each half-cup of hot cream sauce; mix until done. Garnish with sliced tomato. Mushrooms may be added to the cream sauce before the eggs. Any desired sauce may be used.

Florentine Scrambled Eggs

Spread nicely scrambled eggs on rounds of moistened toast and place a broiled or baked half of tomato on top. Garnish with parsley or spinach leaves or with lettuce and fringed celery.

Egg Croquettes

• 1 tablespn. butter
• 2–2? tablespns. flour
• 1 cup milk or thin cream
• 1 teaspn. onion juice
• 1 teaspn. salt
• 6 hard boiled eggs, chopped

The whites of eggs may be rubbed through a wire strainer or a ricer. Make sauce the usual way; cool; add the eggs and shape into croquettes, egg, crumb and bake. A few cooked chopped fresh or dried mushrooms may be added with the eggs.

Egg and Rice Croquettes

• 2 cups boiled rice
• ¼ cup cream
• oil or melted butter
• 3–4 hard boiled eggs, chopped or the whites riced
• grated onion or finely-sliced celery, or both
• chopped parsley

Shape, heat in oven, serve with cream sauce, with or without peas or celery.

OMELETS

The making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs.

It is better to make several small omelets of 3 or 4 eggs each than one very large one. Six eggs is the most that can be handled at all properly. Use 1 teaspn. to 1 tablespn. of water to each egg. The water may be omitted entirely.

Eggs may be beaten a very little, or until light and foamy.

Omelet pans should not be used for anything else. To keep them smooth, rub with soft pieces of paper or a cloth after using, and occasionally scour them with salt. Do not wash them. Keep in warm, dry place.

Omelets should be served immediately, when made.

Plain French Omelet

• 3 eggs
• 1–3 tablespns. water
• ½ teaspn. salt

Beat. Have butter or oil in pan to well cover the bottom. Heat hot, but not to smoking or brownness. Turn the eggs in and with a spatula (or a thin bladed knife) lift the set portions, allowing the liquid part to run underneath. When all is set, jelly-like, not hard, roll quickly from one side into the form, as one writer says, of an “oval cushion.” Hold omelet for a moment over the fire to take a delicate cream color underneath. Turn on to a hot platter, the under side up, garnish and serve.

If an omelet is quite thick it may be folded over just double.

It should be a little soft on the top before folding.

The perfect shape is higher in the center and pointed at the ends.

Olive oil, in the pan, gives a flavor much enjoyed by many.

If the oven is just right, setting the pan in the oven a moment before or after folding puffs the omelet nicely.

The plain omelet may be varied by mixing some garnish with the eggs and spreading it over the top before folding, or serving it around the omelet on the platter.

When the material is to be folded in, leave the center of the omelet a little thinner.

Accompaniments to omelets must be well seasoned and flavored.

Sweet omelets with fruits make nice desserts or luncheon dishes.

Omelet Variations

Apple and Onion—Garnish omelet with apple and onion sauce.

Apricot—Stewed, dried apricots folded in omelet.

Asparagus—Season asparagus tips with butter and salt; lay between folds of omelet and on the top, or, pile at one side of the omelet. The butter may be omitted and a rich cream or egg cream sauce poured over the tips and around the omelet.

? Banana Cream—Heat, do not boil cream and sugar; add banana cut into small dice; cover omelet (which has had a little sugar beaten with the eggs), fold, serve with wafers. Do not heat the cream after adding the banana.

Corn, a great favorite—Use 1½ tablespn. nicely seasoned, rather dry stewed corn (no water) for each egg. Mix well and cook as plain omelet. Use 1 tablespn. grated fresh corn for each egg. Creamed dried corn may be used.

Crumb—2 eggs, 2 tablespns. bread crumbs, ¼ cup milk, salt. Beat eggs together or separately.

Fine Herbs—Finely-chopped fresh thyme, tarragon and chives; or, parsley, thyme and marjoram, beaten with the eggs. Lemon butter sauce may be spread over the omelet after it is on the platter.

Gooseberry—Spread omelet with not too sweet stewed gooseberries.

Imperial—Serve with Sauce Imperial.

Jelly—Spread with jelly before folding; or garnish with spoonfuls; or unmold a small flat mold of jelly beside the omelet on the platter and serve with it. Garnish with geranium or spinach leaves.

Mayonnaise—Spread or garnish with Improved Mayonnaise dressing.

? Mushroom—Cook mushrooms, fresh, in their own juices, in a double boiler with butter and salt. Cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms. Pour the liquid around. Chopped mushrooms may be used on the inside if prepared in the same way.

? Another—Broil the mushrooms, pour melted butter over and use in the same way as above.

Nut—Add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts.

Onion—Add grated or finely-sliced onion and chopped parsley to egg mixture. Cook omelet very soft. Or, simmer sliced onions in oil till tender (not brown), add egg mixture and cook. Or, simmer onions in oil, drain oil into omelet pan, cook omelet and cover with onions before folding.

Onion and Tomato—Simmer onions in oil, add a little drained, stewed tomato and salt, heat and serve around omelet.

Oyster Plant—Cover omelet with stewed oyster plant in slices with a little of the liquor seasoned with butter, cream or cream sauce, before folding.

Parsley—Chopped parsley in omelet mixture and omelet served with parsley butter.

Peas-green—Same as oyster plant omelet. The dried chick peas, cooked and richly seasoned as on p.194, make a delightful accompaniment.

Peas-mashed—1 tablespn. of mashed peas and ½ tablespn. of water to each egg. Salt.

Prune—Prunes stewed in a small quantity of water so that the syrup is rich; pitted, quartered and folded into omelet.

Rice—Mix boiled rice with eggs, cook soft, serve with tomato sauce if desired.

Tomato—Drain stewed tomatoes, season well with butter and salt, or salt only. Serve in and around omelet. Or, thick tomato pulp may be added to the egg mixture. Serve omelet plain or with cream sauce. Trumese Salad EntrÉe—Lay strips of trumese salad entrÉe on half of omelet; fold, turn on to platter, pour dressing around, garnish with parsley or spinach leaves.

Omelet with Okra in Almond Cream Sauce—delicious

¾ tablespn. almond butter, ? cup water, salt, mix, boil; add ? cup drained stewed okra, heat. Serve in and around 3-egg omelet.

Vegetable Pudding Omelet

Put hot creamed vegetables—asparagus, peas, peas and carrot, or any preferred, in bottom of pudding dish. Cover with omelet mixture, bake in moderate oven till eggs are just creamy and delicately browned; serve at once.

Puff Omelet

• 2 eggs
• 2 tablespns. water
• salt

Mix yolks, salt and water; beat the whites to a stiff froth with a little salt, and chop into them the yolk mixture. Turn into a hot well oiled pan and set on an asbestos pad back from the direct heat of the fire. Cover and cook until the top will not stick when lightly touched with the finger. It should take from 15 to 20 m. If cooked too rapidly the omelet will fall. Fold, or slide on to a hot dish without folding. Serve plain or with any desired accompaniment.

Sauces 16, 18, 44, 50 or 75 are all suitable for the puff omelet.

If the oven is not too hot, the omelet may be baked, but it should be set on something to keep it from the bottom of the oven and may need to have a pan turned over it. May score across the top with a hot iron when omelet is not folded.

One egg only, makes a nice little omelet. It may be baked in a large muffin ring (or two small) on a griddle and served on a thin slice of toast, with or without cream sauce.

These omelets are delightful and one requires but little practice to attain perfection in them. They will admit of the same variations as the French omelet. Fruit juices with a little sugar may be substituted for the water sometimes. The water may be omitted.

Omelet may be tinted with tomato, spinach or other colors for variety.

A delightful omelet may be made by mixing 2 teaspns. of pine nut, almond or steamed nut butter with the water.

Foam Omelet

Mix beaten yolks with ? less water than for the puff omelet; cook until delicately jellied, spread stiffly-beaten whites near the edge of half the omelet; set on top grate of oven to warm. Fold and serve at once. Omelet may be dotted with jelly before putting the whites on. Half the beaten whites may be mixed with yolks as in puff omelets.

Savory Puff Omelet

• 2 eggs
• 2 tablespns. cream of nut butter
• 2–4 tablespns. chopped, thoroughly soaked, dried olives
• chopped parsley

Add olives and parsley to yolk mixture and fold in beaten whites.

Orange Omelet

• 2 eggs
• 2 tablespns. orange juice
• 2 teaspns. sugar
• salt
• bits of orange pulp with sugar

Beat yolks, add 2 teaspns. of sugar, then orange juice and then the stiffly-beaten whites. Cook, spread half of omelet with orange pulp sprinkled with sugar, fold, serve.

Another

Add orange juice and grated rind with a little vanilla to yolks, then beaten whites as usual. When baked, fold and dust with powdered sugar.

Grape Omelet

Use grape juice instead of water in puff omelet. Fold and dust with powdered sugar.

Unroasted Nut Butter Omelet. Choice

• 2 teaspns. steamed nut butter
• 1½ tablespn. water
• 2 eggs

Mix nut butter, water, yolks and a little salt; add stiffly-beaten whites and cook as puff omelet. 1½ tablespn. of cooked cream of raw nut butter may be used if more convenient.

Almond Butter Omelet

1 teaspn. almond butter and ½ tablespn. water to each egg; combine and cook as above.

BREAD AND BAKED OMELETS

Bread and baked omelets may be served with gravies, sweet sauces or jelly, or with green peas or asparagus, or may have corn, peas, etc., mixed with omelet before baking. They may be made of milk, cream or water. Water makes the lightest and most delicate omelets. Stale, not dry, crumbs are used.

Baked Omelet

• 2 eggs
• ½ teaspn. flour
• 2 tablespns. water
• 1 teaspn. oil
• salt

Beat all together or beat the whites of eggs separately, and bake in a slow oven until set. Fold or serve without folding. A few chopped nuts may be added when desired.

Bread Omelet

Pour 1 cup boiling water over 1 cup bread crumbs; let stand until soft. Beat 6 eggs just enough to mix them, add moistened bread crumbs, salt and a little chopped parsley. Turn into hot oiled omelet pan and bake on top of stove or in oven. This omelet may be baked in muffin rings on a griddle as may many omelets. Try molasses sauce with it.

Bread and Milk Omelet

Soak 1 cup of bread crumbs in 1 cup of sweet milk; add yolks of 3 eggs with salt, then the stiffly-beaten whites. Cook as puff omelet. Serve with or without jelly in the center.

German Crumb Omelet

• 6 eggs
• 1 cup water
• 1 cup fine bread crumbs
• 1 tablespn. corn starch
• salt
• a little chopped onion and
• parsley

Beat yolks of eggs, add corn starch blended with water, then crumbs, salt, onion and parsley. Chop in stiffly-beaten whites. Bake in oven.

Miss Chaffee’s Cracker Omelet

? cup of cracker crumbs, fill cup with milk; when crumbs are soft, add well-beaten yolks of 3 eggs, then stiffly-beaten whites.

Cook as puff omelet. Fold and serve.

Bread Omelet Pie

Soak 1 cup soft bread crumbs in 1 cup hot milk or water, add 1 tablespoon of oil or butter, 1 teaspn. each chopped onion and parsley, salt, and 2 well beaten eggs. Have hot, in baking dish, a thin layer of nicely seasoned drained tomato, or trumese seasoned with oil and lemon juice, or any desired filling; cover with the omelet and bake until just set.

Breaded Tomato Omelet

¾ cup of crumbs soaked in 1 cup strained tomato. Add yolks of 3 eggs, 2 or 3 tablespns. cream, salt, chopped parsley and stiffly-beaten whites of eggs. Bake.

Corn Starch Omelet. Extra Good

• 3 eggs
• 1½ tablespn. corn starch
• ½ teaspn. salt
• ½ cup milk

Beat yolks of eggs, corn starch and salt together; add milk gradually; beat and chop in the stiffly-beaten whites of eggs. Cook as puff omelet.

White Sauce Omelet. Unequaled

• 1 cup rich milk
• 1 tablespn. oil or butter
• 5 eggs
• 2 tablespns. flour
• ½ teaspn. salt
• 1 teaspn. sugar

Heat butter, add flour, then hot milk and salt; pour over beaten yolks of eggs, add sugar, fold in stiffly-beaten whites; turn in to well oiled omelet pan and cook as puff omelet.

This recipe is copied almost verbatim from “A Book for a Cook,” by permission of the Pillsbury Flour Mills Company.

Omelet SoufflÉ

• 6 eggs
• 3 tablespns. powdered sugar
• 1 tablespn. lemon juice

Beat the yolks of the eggs with the sugar, add the lemon juice, chop in stiffly-beaten whites, heap in buttered baking dish; bake in slow oven till set. The yolks of 4 eggs only may be used.

Top of soufflÉ may be dusted with sugar before baking.

? Omelet SoufflÉ No.2

• 1 cup flour
• 1 pt. milk
• 1 tablespn. sugar
• 1 tablespn. oil or butter
• 5 eggs
• ¾ teaspn. salt

Mix flour, butter and sugar, pour boiling milk over, stirring. Boil well.

When partially cool add yolks of eggs, then the stiffly-beaten whites with salt; bake in a slow oven; serve plain or with maple syrup, honey, or hard sauce.

Egg Timbales

• 4 eggs
• ½ teaspn. salt
• a few drops of onion juice
• 1 cup water, milk or thin cream

Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among 6 well buttered timbale molds (common cups will serve the purpose). Stand in a pan half filled with hot water and bake in a moderate oven about 20 m., or till firm to the touch. Turn out carefully on heated platter and pour bread or tomato sauce around. 5 or 6 eggs are sometimes used.

A teaspn. of chopped parsley with or without onion, a few peas or a little stewed corn may be added to eggs before putting into cups. The timbales may be served on rounds of toast or of broiled trumese or nutmese.

Rice and Egg Timbales

• 4–6 hard boiled eggs
• 2 cups boiled rice
• ¼ cup oil
• ½–1 cup finely-sliced celery
• 1 tablespn. chopped parsley
• salt

Slice eggs and chop a little, leaving coarse; mix with rice, celery, parsley, oil and salt and press into well oiled mold; set in pan of water in oven, cover and bake ¾–1 hour. Unmold and serve with cream sauce. Celery may be omitted and creamed celery or creamed peas served with the loaf. Individual molds may be used.

Scalloped Eggs and Potatoes

• 4 cold boiled potatoes
• 4 hard boiled eggs
• 1 pt. white sauce
• crumbs
• chopped parsley
• salt

Put alternate layers of sliced potatoes and eggs in serving dish, sprinkle with salt, pour white sauce (with parsley stirred through it) over. Cover with oiled crumbs and bake. Sage, savory, onion or celery salt may be added.

? Scalloped Eggs and Celery

2 large bunches celery 5 hard boiled eggs 1 pt. cream sauce

Slice and cook celery and arrange in layers with the cream sauce and sliced hard boiled eggs, in oiled baking dish with the sauce on top. Sprinkle with oiled crumbs, bake.

Eggs in Perfection

Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk, sprinkle with salt, press slightly salted, green tinted, whipped cream through pastry tube in small roses on to the top. Serve immediately with wafers or long strips of zwieback. This dish gives both the yolk and white in their most digestible form. A little thick tomato pulp may be added to the white. The cream may be dropped on with a teaspoon.

UNCOOKED EGG DISHES

Egg creams, in their great variety, are the most delightful ways of serving uncooked eggs, both for desserts and for invalids.

For preparing them, the ingredients and all utensils and dishes should be as nearly ice cold as possible.

The white of the egg should be beaten very stiff. The milk and cream should have been sterilized.

The creams must be prepared just at the time of serving as they become liquid and lose their creamy consistency very soon.

Set the glass or dish of cream on to a small plate with a doiley, and if possible lay a delicate flower or leaf beside it.

The recipes are given for one egg but several may be prepared at once, when required, by using a cake bowl for beating.

Lemon juice added to the white renders it stiffer, but other juices and liquids soften it, so small quantities of them should be used and they should be mixed in very lightly.

High colored fruits and juices should be poured between layers of the egg, not mixed with it.

Lemon Egg Cream

Sprinkle a trifle of salt on to the white of an egg in a bowl and beat with a revolving egg beater to a very stiff froth; then add 1 tablespn. of sugar and beat until smooth and creamy. Remove the egg beater, chop in lightly 2 teaspns. of lemon juice and remove ? of the beaten white to a cold plate. Add the yolk and another teaspoon of lemon juice to the white remaining in the bowl. Chop them in lightly and quickly, not mixing very thoroughly. Drop this egg mixture into a cold glass and on top of it lay the white which was taken out. Serve at once.

All of the white may be beaten with the yolk if preferred. The whites of 2 eggs and yolk of one may be used. A company of ladies to whom I once served this cream as a dessert pronounced it “the most delicate boiled custard” they had ever tasted.

Raspberry Egg Cream

Beat the white of 1 egg to a stiff froth with 1 teaspn. of sugar, chop in the yolk with 1 tablespn. of cream, drop a spoonful or two into a glass, then pour over a little rich red raspberry juice or drop on a few crushed or stewed berries. Continue this until all the egg is used. Serve at once.

A little lemon juice may be mixed with the raspberry if desired. The cream may be omitted. A part of the white may be left for the top. Strawberry, grape, currant and other juices may be substituted for raspberry. Pineapple and orange juices can be mixed with the egg: they are improved by combining with lemon juice.

Banana Egg Cream

Combine 1 or 2 tablespns. of fresh banana pulp and 1 tablespn. of cream with a beaten egg, leaving a part of the white on top if desired.

Vanilla Egg Cream

Beat the white of an egg with 1–2 teaspns. of sugar, reserving a little for the top; chop in the yolk with 1 tablespn. of cream and a delicate flavoring of vanilla; serve in a glass, with white on top of yolk mixture.

Or, for a change, beat the white and yolk separately, add half the sugar and cream to each, flavor yolk with vanilla, pile white in a dainty glass dish and pour yolk mixture over it. A little of the white may be chopped with the yolk.

Almond Egg Cream

Use 1 teaspn. almond butter, mixed to a thick cream with water, in place of dairy cream, in preceding recipe. Vanilla may be omitted.

Maple or Honey Egg Cream

Beat the white of an egg, add ?–1 tablespn. of maple syrup or of honey (malt extract sometimes); chop in yolk and if desired, 1 tablespn. of cream.

Caramel Egg

Beat white of 1 egg, add 2 teaspns. of sugar, beat, chop in yolk; pour over, stirring, the hot liquid made from boiling 1½–2 tablespns. of cereal coffee in ¾ cup of water to which 1 teaspn. of melted cocoa butter has been added. Liquid may be added cold, with a few drops of vanilla instead of cocoa butter.

Egg and Milk

Take 1–2 teaspns. of sugar and 3 tablespns. of milk, with the beaten egg in vanilla cream.

Egg and Hot Milk

Beat whole egg with 1–2 teaspns. of sugar until creamy; add a few drops of vanilla and pour over ½ cup boiling milk, stirring.

Carbonated Egg

Beat an egg, all together, with salt, add 1–3 tablespns. of cream and as much carbonated water as desired.

Fruit juices may be used, with or without dairy or nut cream.

The carbonated water may be used with the beaten egg only.