spins a thread. Pour this into the yolks, beating all the time till
cool. Add the vanilla and lemon extract; mix flour with walnuts; mix
all together, and lastly stir in the stiffly-beaten whites. Bake in
tins lined with greased paper.
MARGUERITES
Egg white, 1, partly beaten.
Sugar, 2 tablespoonfuls.
Chopped walnuts, ½ cup.
Stir together and spread on crackers, one inch wide by three or four
inches long. Bake a light brown.
SPONGE JELLY CAKE
Eggs, 5.
Lemons, 1.
Sugar, 1 cup.
Flour, 1 cup.
Beat the yolks till very thick, add sugar gradually, then the grated
rind and two tablespoonfuls of lemon juice. Fold in one-half of the
whites of the eggs, beaten very stiff, then one-half of the flour, the
other half of the whites, lastly the remainder of the flour. Bake in a
large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges,
spread the jelly, and roll up. Wrap in the cloth and set aside to cool.
ALMOND MACAROONS
Egg whites, 5.
Rind of 1 lemon.
Almond meal, 1 scant cup.
Sugar, 2 cups.
Flour, 1 cup.
Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated;
mix and add flour and almond meal. Drop on oiled pans in pieces the
size of a walnut, allowing plenty of room between each. Smooth with a
knife dipped in water. Bake a light brown.
_NUT BUTTER_
NUT BUTTER
Nut butter can be easily made in the home, but nearly all the prepared
nut foods on sale require expensive machinery and a steam plant to
produce, hence can not be made in the home.
Peanuts and almonds are the nuts most suitable for making nut butter.
The other varieties are difficult to blanch and do not make good
butter. The best variety of peanuts for making nut butter is the
Spanish shelled. They are the most easily blanched. Removing the skins
from the nuts after they are shelled is called blanching. Peanuts can
not be blanched unless they have been thoroughly heated.
To properly cook peanuts is the essential thing to produce a healthful,
palatable nut butter. This can be accomplished if care is exercised.
There are three ways of cooking them: namely, baking or roasting,
boiling, and steaming. The baking process is the easiest way, but care
should be used not to scorch them. Scorched or burnt peanuts are unfit
to use in any form.
PROCESS NO. 1
Put a layer of peanuts about one-half inch deep in a dripping-pan and
place on perforated shelf in a moderate oven. Allow them to bake slowly
for about one hour. Cook them until they are a light brown or straw
color. Shake the pan or stir the peanuts every few minutes. When the
kernels begin to crack and pop they brown very quickly and should be
watched closely.
A splendid way to cook them is to fill a tight-covered dish about
two-thirds full, place in the oven, and shake occasionally. When cooked
this way, they are not so liable to burn, and they retain their flavor
better. When they have cooked sufficiently, spread out at once. When
they have become quite cool, blanch as follows: This can be done by
rubbing them in the hands, or what is better, a coarse bag, or take
a piece of cloth and fold the ends together, forming a bag. Another
good device is a screen made of coarse wire. Rub them until the skins
are loose. The chaff can be removed by using a fan or by pouring them
from one dish to another where the wind is blowing. Look them over
carefully, removing defective nuts and foreign substances.
The next step is to grind them. The most practical family mill we
know of for grinding nuts, etc., is the Quaker City Mill (see cut and
description of same in this book).
Always grind freshly cooked nuts, as they do not make good butter when
left a day or two after being cooked.
PROCESS NO. 2
Thoroughly heat the nuts in an oven, but do not let them brown. Allow
them to cool, then blanch as described in process No. 1. Boil them from
three to four hours, until they are tender. Drain, spread out on tins,
and thoroughly dry them; then grind them through the mill.
PROCESS NO. 3
Heat and blanch the same as for No. 2. Grind them through a meat
chopper or the nut butter mill loosely adjusted. Then cook them in a
steam cooker about four hours. When tender, drain, spread on tins, and
thoroughly dry them. Then run them through the mill tightly adjusted.
SALTED NUT BUTTER
Prepare nuts as described in process No. 1. Sprinkle salt on the
kernels when grinding. It is much more preferable to grind the salt in
with the nuts than to mix it in the butter.
ALMOND BUTTER
Almond butter is more difficult to make than peanut butter, on account
of the difficulty in removing the skins. Dry heat does not loosen the
skins as it does the peanut. To blanch almonds, soak them in boiling
water from two to five minutes; then the skins become loose and can
be pinched off by pressing on the nut with the thumb and finger; the
skins will crack and the kernel pop out. Dry them in a slow oven until
they become thoroughly dry and crisp, taking care not to burn them.
Then grind them through a loosely adjusted mill. Place on tins or on a
cloth stretched over the stove until perfectly dry. Then grind then in
the nut butter mill tightly adjusted.
This makes excellent butter if the almonds are first-class and sweet.
BRAZIL NUT BUTTER
Remove the brown, woody skins with a sharp knife and put the nuts
through the mill. They may have to be broken up before they can be
ground. This butter is very good, but somewhat expensive. It is cheaper
to buy the nuts already shelled.
PEANUT MEAL
Heat the peanuts sufficiently to remove the skins, but do not brown
them. Blanch and look over. Boil or steam them until tender, taking
care to have them quite dry when done. Drain off all the water possible
and put them through a colander. Put on tins suspended over the stove,
or in a slow oven, with the door open, taking care not to brown them.
When perfectly dry and hard, grind through the mill loosely adjusted.
If it is not fine enough, spread out to dry some more, pass through the
mill again more tightly adjusted, but if the mill is too tight, it will
grind it into butter. A good plan is to rub it through a flour sieve.
NUT BUTTER FOR THE TABLE
Put one-half the amount of butter required for the meal into a bowl and
dilute with an equal quantity of water, adding a little of the water at
a time, beating it thoroughly with a fork until it is smooth and light.
Enough water should be used to make it the proper consistency to spread
nicely. An egg beater or wire potato masher is an excellent utensil for
mixing. A little salt can be added if desired. Nut butter when mixed
with water does not keep but a few hours.
PEANUT CREAM
Cook the peanuts until they just begin to turn brown. Then make into
butter, ground as fine as possible. Emulsify with water until it is
the consistency of milk. Then put in double boiler and cook until it
has become as thick as ordinary cream. A little salt can be added if
desired. Serve it hot or cold as preferred. It can be made into milk by
adding a little water.
_VEGETARIAN DIRECTORY_
VEGETARIAN RESTAURANTS AND CAFES
VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal.
VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal.
VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal.
GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash.
VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S. W.
VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich.
VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia.
HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago,
Ill.
VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb.
VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K., Denmark.
VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo.
VEGETARIAN CAFE, 322½ North Tejon Street, Colorado Springs, Colo.
THE HYGEIA, Washington Avenue, Battle Creek, Mich.
HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa.
VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash.
HYGIENIC RESTAURANT, Sheridan, Wyo.
HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis.
HYGIENIC CAFE, 426 State Street, Madison, Wis.
PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo.
NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich.
VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn.
VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y.
THE LAUREL, 11 West Eighteenth Street, New York City.
HEALTH RESTAURANT, 391 Sixth Avenue, New York City.
HYGIENIC DINING ROOMS, 1209 G Street, N. W. Washington, D. C.
RESTAURANT, 307 Madison Street, Fairmont, W. Va.
THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah.
DIRECTORY OF SANITARIUMS
BATTLE CREEK SANITARIUM, Battle Creek, Mich.
CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill.
PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION,
Room 203, Parrott Building, 825 Market Street, San Francisco, Cal.
ST. HELENA SANITARIUM, Sanitarium, Napa County, Cal.
SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal.
SACRAMENTO TREATMENT ROOMS, 719½ K Street, Sacramento, Cal.
EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal.
SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco,
Cal.
PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore.
VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C.
VICTORIA TREATMENT ROOMS, Victoria, B. C.
PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal.
ARIZONA SANITARIUM, Phoenix, Ariz.
SPOKANE SANITARIUM, Spokane, Wash.
COLLEGE PLACE TREATMENT ROOMS, College Place, Wash.
SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal.
TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash.
SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash.
WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash.
COLORADO SANITARIUM, Boulder, Colo.
IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia.
NEBRASKA SANITARIUM, College View, Neb.
NEW ENGLAND SANITARIUM, Melrose, Mass.
SOUTHERN SANITARIUM, Graysville, Tenn.
KEENE SANITARIUM, Keene, Tex.
PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa.
MADISON SANITARIUM, R. F. D. No. 4, Madison, Wis.
DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich.
JACKSON SANITARIUM, 106 First Street, Jackson, Mich.
BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y.
THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill.
PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill.
LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark.
NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn.
PIEDMONT VALLEY SANITARIUM, Hildebran, N. C.
ST. LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis,
Mo.
KNOWLTON SANITARIUM, Knowlton, Quebec.
NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland.
CATERHAM SANITARIUM, Caterham, Surrey, England.
LEICESTER SANITARIUM, 80 Regent Street, Leicester, England.
BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland.
FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez. Magdeburg, Germany.
INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland.
NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway.
SKODSBORG SANATORIUM, Skodsborg, Denmark.
FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark.
OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden.
CAPE SANITARIUM, Plumstead, Cape Colony, South Africa.
SYDNEY SANITARIUM, Wahroonga, N. S. W., Australia.
AVONDALE HEALTH RETREAT, Cooranbong, N. S. W., Australia.
CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand.
SAMOA SANITARIUM, Apia, Samoa.
GUADALAJARA SANITARIUM, Guadalajara, Mexico.
CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India.
JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan.
WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C.
DIRECTORY OF SANITARIUM FOOD FACTORIES
BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich.
SANITARIUM FOOD COMPANY, Sanitarium, Cal.
PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore.
COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo.
SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S. W.,
Australia.
UNION COLLEGE BAKERY, College View, Neb.
INDEX
BAKERY AND BREAKFAST DISHES
Baked Corn Pie, 198
Boston Brown Bread, 201
Corn Gems, 196
Corn Bread, 199, 200
Gems, 196, 197
Granose Puffs, 197
Griddle Cakes, 198
Georgia Pones, 201
Hoe Cake, 199
Popovers, 198
Vegetarian Hot Cakes, 197
BEVERAGES
Apollinaris Lemonade, 176
Caramel-Cereal, 173
Chocolate, 173
Fruit Nectar, 173
Fruit Cups, 175
Lemonade, 175
Mint Julep, 174
Orangeade, 176
Pineapple Lemonade, 176
Strawberry Sherbet, 174
CAKE
Angel, 235
Almond Macaroons, 238
Frosting, 235
Marguerites, 237
Orange, 235
Sunshine, 235
Sponge Sheet, 236
Sponge, Simple, 236
Sponge, Favorite, 237
Sponge, Nut, 237
Sponge, Jelly, 238
CEREALS
Cracked Wheat, 180
Corn Meal Mush, 183
Farina, 181
Graham Porridge, 183
Graham Porridge with Dates, 184
Gluten-Granola Mush, 184
Oatmeal, 180
Pearl Wheat, 181
Pearl Barley, 181
Rolled Oats, 180
Rice, 182
Rice, with Raisins, 183
Rice, Browned, 183
EGGS
A la Mode, 166
Baked in Tomato Cases, 168
Curdled, 166
Cream Shirred, 167
Floated, 167
Jellied, 167
Mumbled, 168
Omelet Souffle, 163
Omelet, Plain, 164
Omelet, Protose, 164
Omelet, Gluten, 165
Omelet, Rice, 165
Omelet, Apple, 165
Omelet, Granose, 165
Omelet with Tomato, 165
Omelet, Onion, 166
Omelet, Green Pea, 166
Omelet, Asparagus, 166
Poached on Toast, 169
Poached on Granose, 170
Scrambled with Sugar Corn, 169
Scrambled with Onions, 169
Scrambled with Protose, 169
Scrambled with Parsley, 169
Shirred, 167
ENTREES
Braized Protose and Cabbage, 83
Braized Protose, 85
Baked Protose with Macaroni, 86
Bean Croquettes, 99
Bean and Nut Loaf, 100
Baked Potpie, 101
Baked Eggplant a la Creme, 102
Boiled Macaroni (plain), 105
Baked Macaroni, with Egg Sauce, 108
Baked Stuffed Tomatoes, 114
Cream Nut Loaf, 74
Cereal Roast, 75
Chicken Croquettes, 77
Corn Fritters, 96
Carrot Souffle, 100
Creamed Macaroni, 107
Dressing, 69, 70
Dried Pea Croquettes, 76
Egg Mixture for Croquettes, etc., 78
Escalloped Protose, 87
Eggplant with Protose, 88
Egg Macaroni, 108
Fillets of Vegetable Salmon, 67
Frijoles with Protose Mexicano, 79
Fricassee of Protose with Potato, 79
Frizzled Protose in Eggs, 87
Green Corn and Tomato, 79
Golden Nut Chartreuse, 91
Green Corn Chowder, 98
Green Corn Nut Pie, 103
Hamburger Loaf, 73
Hashed Protose Croquettes, 77
Imperial Nut Roast, 74
Lentil Hash, 92
Lentil Fritters, 92
Lentil Patties, 93
Lentil Roast, 94
Lentil Nut Roast, 94
Mock White Fish, 67
Mock Turkey with Dressing, 69
Mock Veal Loaf, 71
Mock Chicken Rissoles, 80
Mock Chicken Pie, 102
Macaroni a l'Italienne, 105
Macaroni and Kornlet, 106
Macaroni with Tomato Sauce, 106
Macaroni Cutlets, 107
Macaroni in Cream, 107
Macaroni with Apple, 109
Macaroni and Cheese, 109
Macaroni with Granola, 110
Macaroni Croquettes, 110
Macaroni Neapolitaine, 111
Macaroni (Spanish), 111
Macaroni with Tomato, 111
Nuttolene Roast, 71
Nut and Granola Roast, 73
Nut and Tomato Roast, 76
Nut Fricassee, 78
Nut and Vegetable Stew, 81
Nut Lisbon Steak, 85
Noodles, 97
Nut and Vegetable Pie, 104
New England Boiled Dinner, 80
Okra Gumbo, 101
Pea Croquettes, 96
Protose Roast, Olive Sauce, 68
Protose with Browned Potato, 78
Protose Fricassee, 82
Protose Steak Smothered in Onions, 82
Protose Smothered with Tomatoes, 83
Protose Pot Roast, 83
Protose Steak with Potatoes, 84
Protose Pilau, 84
Protose Patties, 84
Protose Cutlets, 89, 85
Protose Hash, 113
Protose and Tomato, 86
Protose Jambalaya, 88
Protose Chartreuse, 90
Protose Steak, 90
Protose Steak a la Tartare, 90
Protose or Nuttolene Cutlets, 91
Protose and Rice Chowder, 97
Protose, Stewed (Spanish), 81
Rice, Spanish, 96
Roast Duck, 70
Roast of Protose, 72
Ragout of Protose, 89
Rice Mold, 95
Rice and Banana Compote, 95
Rice and Egg Scramble, 96
Squash Fritters, 99
Scotch Pea Loaf, 100
Scalloped Macaroni, 112
Spaghetti in Tomato Sauce, 113
Tomato Pie, 105
Vegetarian Roast, 72
Vegetable Oyster, 98
Vegetable Oyster Pie, 103
Vermicelli Nut Pie, 104
Vegetarian Hamburger Steak, 113, 114
Vegetarian Sausage, 114
Walnut Lentil Patties, 93
Walnut Lentils, 93
Walnut Loaf, 75
Walnut Roast, 75
HYGIENE OF COOKING
Boiling, 9
Baking, 12
Braizing, 12
Broiling, 12
Milk, 11
Steaming, 11
Stewing, 11
NUT BUTTER
Almond, 243
Brazil, 244
For Table, 245
Process of Making, 241
Peanut Meal, 244
Peanut Cream, 245
Salted, 243
PIES
Apple, 231
Blueberry, 232
Chocolate Custard, 226
Cocoanut, 229
Custard, Baker's, 228
Lemon, 228
Mince, 227
Pastry Dough for, 225
Pumpkin, 226, 225
Prune, 230
Rhubarb, 231
Washington Cream, 229
PUDDINGS
Apple Nut, 214
Apple (Baked), 217
Adelaide, 221
Brown Betty, 206
Banana Tapioca, 209
Bread, 216
Corn Starch Blanc Mange, 207
Caramel Custard, 212
Custard, Plain, 212
Cream Rice, 214
Cabinet, 218
Cream Sago, 219
Cereal, 221
Date, 221, 209
Farina Mold, 205
Floating Island, 207
Fig, 220
Granose Mold, 208
Lemon Apple, 205
Lemon Omelet, 210
Lemon Honey, 211
Pineapple Tapioca, 208
Prune Tapioca, 215
Prune, 215
Pressed Fruit, 216
Plum, 218
Rice, 213, 210
Strawberry Short Cake, 206
Strawberry Granose, 207
Sago Fruit, 209
Strawberry Souffle, 211
Sanitas Chocolate, 214
Snow, 217
Steamed Fruit, 219
Sponge, 220
Tapioca Custard, 213
SALADS
Almond, 17
Asparagus and Protose, 26
Asparagus and Cauliflower, 27
Asparagus, 28
Brazilian, 18
Beet, 25
Beet and Potato, 27
Brussels Sprout, 28
Cabbage, 24
Carrot and Beet, 25
Date and Celery, 28
English, 21
Fruit, 19
Lima Bean, 23
Lettuce, 24
Macedoine, 28
Normandy, 18
Nesslerode, 19
Nut and Fruit, 22
Nut, 22
Protose, 20
Protose and Celery, 20
Pea and Onion, 21
Pea and Tomato, 23
Salad la Blanche, 24
Stuffed Beet, 25
Tomato Mayonnaise, 22
Turnip and Beet, 26
Vegetarian Chicken, 17
Waldorf, 19
Water Lily, 21
SALAD DRESSINGS
Boiled, 32
Cream (Plain), 33
Cream, 33
French, 34
Golden, 35
Green Mayonnaise, 36
Lettuce, 34
La Blanche, 36
Mayonnaise, 31
Nut or Olive Oil, 35
Oil (Sour), 35
White, 32
White Cream, 34
SOUPS
Artichoke, 59
Barley and Nut, 51
Bean and Tomato, 46
Brown Bean, 53
Bean Tapioca, 54
Bread Bisque, 56
Croutons for, 40
Corn and Tomato, 48
Cereal Consomme, 48
Celery and Tomato, 59
Creole, 61
Chocolate, 62
Egg Balls for, 40
Egg Dumplings, 41
Foundation of Cream, 40
Family Favorite, 57
Fruit, 61, 64
German Lentil, 50
Green Pea, 55
Impromptu, 60
Julienne, 45
Kinds of, 39
Lentil and Tomato, 51
Lentil and Nut, 52
Lima Bean, 56
Mock Chicken, 43
Noodles for, 41
Nut Chowder, 42
Nut, French, 42
Nut and Olive, 52
Nut Noodle, 52
Nut and Pea, 53
Nut and Bean, 53
Nut and Asparagus, 53
Nut Meat Broth, 58
Nut and Cream of Corn, 59
Pea, with Vegetable Stock, 58
Palestine, 61
Rice and Nut, 51
Rice, 55
Rolled Oats, 57
Sago, 54
Savory Potato, 58
Swiss Lentil, 48
Spring Vegetable, 49
Tomato, 46
Tomato-Vermicelli, 46
Tomato and Okra, 47
Turnip and Rice, 50
Tomato Bisque, 56, 57
Vegetable, Plain, 44
Vegetable Bouillon, 41
White Soubise, 45
White Swiss, 47
White Bean, 54
SAUCES
Brown Regency, 150
Brown, 155, 156
Bread, 157
Cream Tomato, 154
Cream, 156
Egg, 156
German, 152
Golden, 157
Hollandaise, 151
Hard, 157
Imperial, 151
Ideal Chili, 153
Lemon, 159
Mint, 152
Nut Gravy, 154
Olive, 150
Orange, 158
Parsley, 156
Plum Pudding, 159
Tomato, 153
Tomato Cream, 154
Vegetable Soup Stock, 149
Vanilla, 158
White Cream, 152
Walnut Gravy, 155
TOASTS
American or French, 188
Asparagus, 192
Apple, 192
Apricot, 192
Boston Cream, 189
Berry, 191
Banana, 191
Cream, 188
Date, 190
Date with Walnuts, 192
Milk, 188
Nun's, 189
Nut Gravy, 189
Nuttolene on, 191
Prune Whipped, 190
Prune, 190
Protose, 190
Tomato, 192
VEGETABLES
Asparagus, 127
Asparagus Pompadour, 128
Asparagus with Eggs, 129
Asparagus with Green Peas, 129
Asparagus, Stewed, 128
Beans, Baked, 129, 130
Beans, Puree of, 130
Beans, Stewed, 130
Beans, Baked with Tomato, 131
Beans, String, 135
Brussels Sprouts, Plain, 140
Brussels Sprouts, Saute, 140
Brussels Sprouts, Baked, 141
Beets, 141
Beet Greens, 141
Beet Stalks, 141
Beets and Potatoes, 142
Beets, Baked, 142
Beets, Boiled, 142
Beets, Young, 142
Beet and Potato Hash, 143
Celery, Plain, 125
Celery, Stewed, 126
Chestnuts, Creamed, 127
Corn, Green, Stewed, 134
Corn, Green, Boiled, 135
Cauliflower, Cream Sauce, 136
Cauliflower, Baked, 136
Cauliflower, Tomato Sauce, 136
Cauliflower, Stewed, 137
Cauliflower, Boiled, 137
Cauliflower, Browned, 137
Cabbage and Cream, 137
Cabbage, Baked, 138
Cabbage with Tomato, 139
Cabbage, Scalloped, 139
Cabbage, Holland Cream, 139
Cabbage, Ladies', 140
Carrots, French, 145
Carrots, a la Creme, 145
Carrots with Egg Sauce, 145
Carrots, Puree of, 145
Cucumbers, 146
General Directions, 118
Lentils, Oriental Style, 126
Lentils, with Onions, 127
Onions, 131
Onions, Baked, 132
Onions, Stuffed, 132
Oysters, Mock, 125
Oysters, Vegetable, 125
Potatoes, 119
Potatoes, Mashed, 121
Potato Puffs, 121
Potatoes, Minced, 121
Potatoes, Scalloped, 122
Potatoes, Hashed, 122
Potatoes, New, and Cream, 123
Potatoes, a la Creme, 123
Potatoes, a la Delmonico, 123
Potato Croquettes, 124
Peas, 128
Peas, Puree of, 134
Peas, Green, 135
Parsnips, Baked, 143
Parsnips, in Egg Sauce, 143
Parsnips, Stewed, 143
Salsify, Stewed, 124
Succotash, 131
Spinach, 133
Squash, Summer, 133
Squash, Hubbard, 133
Turnips, Young, 144
Turnips, Mashed, 144
Turnips, Boiled, 144
Tomatoes, Scrambled, 132
* * * * *
Quaker City Peanut Butter Mill
[Illustration]
Price of Mill $4.00
This mill is tinned and has a ball bearing. Grinds dry, wet or
oily substances. Weight ten pounds, capacity five pounds peanut
butter per hour. This is not a cheap meat mill which will not
grind fine, but a thoroughly practical grinding mill constructed
on the same principles as our large mills, which have been used so
successfully throughout the world for nearly a generation. It is a
general grinding mill for family use, and is sold at a price within
the reach of every family. The importance of pure food can not be
overestimated. The surest way to get it is to do your own grinding,
thus having the article freshly ground as you use it, and avoiding
the danger of injurious adulterations. This mill is adapted to
grinding or pulverizing any of the following articles:--
Coffee, peanuts or nuts of any kind, all wet or oily substances,
corn meal, cracker dust, bread crumbs, cracked wheat and oats,
horseradish, and cooked meats, spices, herbs, and roots, vanilla
beans and pods when mixed with sugar and ground together for
flavoring; raisins, with or without seeds for marmalade, cocoanuts,
etc. Peanut butter is said to be superior to codliver oil for
consumptives. Send for circular containing directions for making
peanut butter.
MANUFACTURED BY
The A. W. STRAUB CO., 3737-41 Filbert St. Philadelphia, Pa.
Canal and Randolph Sts., Chicago, Ill.
VEGETARIAN CAFE, 755 MARKET ST., SAN FRANCISCO, CAL.
Vegetarian Cooking Oil
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A pure vegetable shortening, made by a combination of the best food
oils so blended as to give the delicate flavor of pure olive oil.
A superior salad oil, a cheap, successful oil for all kinds of
shortening.
½ gal. can, $0.75 10 gal. case, 11.50
Grape Juice and Cider
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Our Grape Juice is made from the best California grapes carefully
selected, filtered, and put up by a process that keeps the juice
from fermenting.
Apple Cider is made from sound ripe apples cored, washed and free
from worms.
Quarts $0.40 Pints $0.25 Apple Cider, quarts $0.35
SANITARIUM FOOD COMPANY
Sanitarium, California
BRANCH STORES: San Francisco, Oakland, San Jose, Fresno,
California; And Salt Lake City and Provo, Utah.
_Among the recipes in this cook-book are a large number in which
Sanitas Nut Foods are used, particularly Protose and Nuttolene. A
trial of these dishes will convince the most scientific cook and
the greatest lover of good things, of the important place in the
"meatless menu" occupied by these preparations._
_NUT FOODS_ were developed by the Sanitas Nut Food Co., Ltd.,
Battle Creek, Mich. Their manufacture is protected by patents
issued by the patent bureaus of the United States and foreign
countries only after the most rigid scrutiny of the claims
presented by the manufacturers.
_SANITAS_ Protose and Nuttolene are the only successful and
scientific meat substitutes on the market.