(boiled and peeled), and 2 onions fried; put these through a sausage
machine and add 1/2-cupful of tapioca which has been soaked in cold
water, 1-oz. of butter broken into small pieces, and pepper and salt
to taste. Mix well, then put into a greased mould. Cover with greased
paper, and bake in a slow oven 1 hour. Turn out when cold and serve
with salad and mayonnaise.
=141. Tomato Mayonnaise.=
Peel and slice 6 good tomatoes, place them in a dish and cover them
with Mayonnaise sauce; let them stand for a few hours. Serve after
sprinkling some finely chopped parsley over the top. This dish tastes
nice with Protose rolls, or cheese, &c.
=142. Nut-Meat Rolls.=
Prepare pastry as usual for sausage rolls, either short or puffy. The
filling mixture is made just as for the Nut-Meat Rissoles (52), with
the addition of a few breadcrumbs. Roll the mixture between the
fingers into the shape of a sausage, and proceed just as usual. Brush
with egg and bake in a quick oven.
=143. Protose Luncheon Rolls.=
Break up with a fork 1/2-lb. of Protose, add to this some chopped
parsley, 2 peeled tomatoes, crumbs, pepper and salt, and a few drops
of A1 sauce. Mix thoroughly. Have ready some short pastry, cut into
squares, place a little of the mixture in each, fold in the usual way.
Brush over with egg and bake in a quick oven.
=144. Potted White Haricots.=
(A Substitute for Potted Chicken.)
Stew a cupful of white haricots with 6 onions and water to cover them,
until perfectly soft. Rub through a wire sieve or potato masher. Add
3-ozs. of mashed potato, 6-ozs. of brown breadcrumbs, 1-oz. of butter,
1-oz. grated cheese, and an eggspoonful of mustard. Mix well with
pestle and mortar and fill small pots, cover with melted butter.
=145. Potted Lentil Savoury.=
Take 1/4-lb. lentils (cooked), 3-ozs. mashed potato, 2-ozs. breadcrumbs,
1 egg (beaten), chopped parsley, a little onion juice, salt and
pepper, and 1-oz. butter. Put all in a pan and mix well together, with
2-ozs. of grated cheese, stirring all the time. When cooked, turn into
a mortar, pound well and press into potting dishes and melt butter
over the top. This makes excellent sandwiches with a little mustard
spread on it.
=146. Nut Sandwiches.=
Flake some Brazil or other nuts and spread a thin layer in some bread
and butter sandwiches which have been dressed with honey or jam.
Almonds can be used if preferred, and curry powder instead of
preserve, if they are preferred savoury instead of sweet.
=147. Tomato or Egg Sandwiches.=
Make sandwiches by spreading tomato paste between slices of bread and
butter. A dish of mustard and cress sandwiches should be served with
them. Sieved hard-boiled eggs, with a pinch of herbs, make good
sandwiches also.
=148. Egg and Cress Sandwiches.=
Take some eggs, boiled hard; chop very fine and place between some
rounds of white bread, spread a little Mayonnaise sauce on them and a
layer of chopped cress. The rounds of bread should be cut out with a
cutter. Pile the sandwiches on a dish and decorate with parsley, and a
little chopped yolk of the eggs.
=149. Cabbage Salad.=
Two eggs well beaten, 6 tablespoonfuls of cream, 1/2-teaspoon of salt, 6
teaspoons of vinegar, and a small piece of butter. Put on the fire and
cook, stirring continually until quite thick. Prepare a half head of
cabbage chopped fine, sprinkled with salt. Add to the dressing when
cold 2 tablespoonfuls of cream, and pour over the cabbage.
=150. Potted Haricot Savoury.=
Put a good breakfastcupful of brown beans, with a few onions, into a
brown stew-jar, and cover with a quart, or rather more, of water.
Place in a slow oven and cook until the beans crack, and the liquid
will then have become a rich brown colour. After the liquid has been
poured from the beans (to be used as stock or for haricot tea) rub
them through a sieve or masher. To 7-ozs. of the pulp, add 3-ozs.
mashed potato, 3-ozs. brown breadcrumbs, and 1-1/2-ozs. butter; salt,
pepper, nutmeg and mace to taste, and a little fried onion if liked.
Put all in a pan and stir till hot, add 1 beaten egg, and cook until
the mixture leaves the sides of the pan, but do not let it get too
stiff. Press into potting dishes as usual.
=151. Cheese and Tomato Paste.=
Take 1/2-lb. Cheddar cheese, flake it, then take 2 good sized tomatoes,
peel them by placing them in hot water for a few minutes. Put the
tomatoes into a basin, chop and beat them into a pulp, add pepper and
a little chopped parsley, mint, and thyme. Mix the tomato pulp with
the grated cheese and beat well together until a paste is produced.
Press into small soufflé dishes.
=152. Potted Haricot Meat.=
Stew some brown haricot beans for several hours (saving the liquor for
stock). Pass them through a sieve, mix with them some brown
breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a
1/4-oz. of butter; pepper and salt to taste. Heat all together in a
saucepan for 10 minutes; pour into jars, and cover with melted butter.
This is a useful dish for breakfast, supper, or when travelling.
=153. Savoury Protose Pudding.=
Make a good stuffing of 1-lb. wholemeal breadcrumbs, sweet herbs,
1/4-lb. butter, chopped parsley, peel of 1 lemon, chopped fine, and
pepper and salt to taste. Bind with 2 or 3 eggs. Thickly line a
well-greased pie dish with the stuffing, then press into the middle a
tin of Protose (minced or machined). Thickly cover over with stuffing.
Put little pieces of butter or nucoline on top, cover with a tin and
bake in slow oven an hour or an hour and a half. This makes a savoury
dish, when cold, with a good salad.
=154. Potted Tomato Paste.=
Three tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. breadcrumbs, 1/2-oz.
butter, 1 small onion minced fine, pepper and celery salt. Peel the
tomatoes and cut them up in a small saucepan with the butter and
onion; when tender, mash smoothly and add the egg. Stir quickly until
it becomes thick; add the cheese and breadcrumbs last, when off the
fire. Turn into a pot and cover with butter.
=155. Delicious Milk Cheese.=
Make 1 gallon of rich milk just lukewarm, add the juice of 3 lemons,
or 2 tablespoons of French Wine Vinegar, and stir well. Set aside till
curd and whey are separated; now pour into a cheese cloth with a basin
underneath to catch the whey. Let it hang (after tying up) until well
drained, then place between two plates, or in a flat colander, with a
weight on top, or in a cheese press, until firmly set.
=156. A Good Salad Dressing.=
Rub an eggspoonful of mustard, salt and sugar in a teaspoonful of
olive oil and cream, until the mixture is quite smooth. Then rub the
yolk of a hard-boiled egg in the paste, and keep it free from lumps.
Pour in a dessertspoonful of vinegar, stirring slowly all the time.
Add a teacupful of rich milk or some cream. Serve.
=GRAVIES AND SAUCES.=
A great variety of savoury and nutritious gravies can be made from
vegetable stock, with the usual thickening, (arrowroot is best), a
pinch of salt and pepper, seasoning, and a lump of butter. Brown
haricot broth is the best stock (Recipe 5). The addition of Nutril,
Wintox, Mapleton's Gravy Essence, or Marmite gives flavour and
increases the nourishing quality.
It is very desirable that the gravy or sauce served with certain
vegetarian dishes should be piquante in taste and of a nice flavour.
It is worth while to take some trouble to achieve this result, because
many dishes that are plain and perhaps somewhat tasteless in
themselves are made quite savoury and enjoyable by the addition of a
piquante dressing. Brand's A1 sauce is a good example of such
piquancy, and is also useful in making sauces in the home, as a few
teaspoons of it will often give an unique flavour to a simple gravy
that is lacking in this respect.
=157. Walnut Gravy.=
Take about 4-ozs. of shelled walnuts, put them through the nut mill,
and place in a small pan in which you have previously made hot 1-oz.
of butter. Fry until the walnut is dark brown, _stirring well_ all the
time to prevent burning. Pour on a pint of stock, or water if no stock
is at hand, and let it simmer slowly until just before serving. Then
add 1-oz. of flour to thicken, some seasoning, and a few drops of
onion or some tomato sauce. This makes a most rich and savoury
gravy--especially if a little nut-butter is added.
=158. Curry Gravy.=
In the cold weather, dishes which contain curry are seasonable and are
generally appreciated. The following recipe for a curry gravy will
prove useful to many readers, as it makes a capital addition to plain
boiled rice or many other dishes. Fry 2 onions, minced in some butter
until they are quite brown. Then sift in some flour and let it brown
also. Add slowly some vegetable stock or water, two minced apples, a
teaspoonful of curry paste (Stembridge's is good), a teaspoonful of
vinegar, and a dessertspoonful each of tomato sauce and chutney. Stir
and serve.
=159. Gravy Piquante.=
Stew a dozen shallots in some butter until soft. Stir in some flour
and let it brown; add the juice of a lemon, 1/4-pint of water, a clove,
a teaspoonful of sugar, and a pinch of salt and pepper. Boil gently
for a few minutes and stir in a little more flour; add 1/2-pt. of clear
stock or water, boil for 15 minutes and strain.
=160. Plain Brown Gravy.=
Melt some butter until brown, add flour (previously mixed well in a
little water), and some vegetable stock, dilute if necessary and
strain. A fried onion and tomato, and a teaspoonful of Nutter adds to
the flavour and richness. The addition of Vegeton, Nutril or Marmite
improves this.
=161. Sauce Piquante.=
Take equal quantities of vegetable stock and Tomate à la Vatel
(Dandicolle and Gaudin), fry a chopped onion brown, add the above,
thicken with arrowroot, boil and strain.
=162. Rich Brown Gravy.=
Melt 1 oz. butter or nutter in a small saucepan, then add nearly a
tablespoonful of flour, and keep stirring until you get a rich dark
brown, being careful not to burn; now add slowly some stock made by
stewing brown haricot beans, and simmer slowly for about 20 minutes.
At serving time, add a good teaspoonful of Nutril, Wintox or Marmite.
=163. Tarragon Sauce.=
Melt 1-oz. of butter, stir in 1/2-oz. of flour until free from lumps,
add 1/4-pt. of milk and stir until it boils. Finally add 20 or 30 drops
of Tarragon vinegar. This sauce is an excellent addition to
cauliflower, and the flavour is unique.
=164. Parsley Sauce.=
Make in same way as in the above recipe, but substitute a large
teaspoonful of finely chopped parsley for the vinegar.
=165. Tomato Sauce.=
Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a
clove of garlic and 1/2-oz. more butter. Heat until quite soft, add
1/2-pt. of clear vegetable stock or water, strain and serve. Thicken
with arrowroot if desired.
=166. Sauce Hollandaise.=
Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and
a teaspoonful of flour. Heat in a double saucepan while being stirred,
until it begins to thicken. This is a good sauce to serve with
cauliflower, asparagus, artichokes, etc.
=167. White Sauce.=
Make in the same manner as Tarragon Sauce, but omit the vinegar and
add 1/4-pt. of water.
=168. Mayonnaise Sauce.=
Mix a teaspoonful of mustard with the yolk of an egg, add 4
tablespoons of pure olive oil, a few drops at a time, beating it with
a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of
a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of
the egg with 1/4-pint of cream, and beat all together.
=169. Tomato Chutney.=
One and a half pounds of tomatoes, 1-3/4-lb. apples, 1-1/2-lb. sultanas,
1-1/2-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, 3/4-oz. cayenne pepper,
3-pts. vinegar. The whole to be boiled for 3 hours. Pour into
stoppered bottles. This makes a most excellent chutney.
=170. Coconut Sauce.=
Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then
add 1/2-pt. of cold water and 1/2-pt. of milk, half at a time; stir in
1/2-oz. of desiccated coconut and 1/2-oz. of sugar, and bring to the boil.
Mapleton's Coconut Cream is superior to butter.
=171. Marmite Savoury Gravy.=
Chop an onion, and put it into 1-pt. of boiling water with a teaspoon
of butter and a dessertspoon of dried sage; boil until the onion is
soft; add two teaspoons of Marmite, season with pepper and salt, and
thicken with a small teacupful of arrowroot or cornflour. Strain and
serve.
=172. Marmite Glaze.=
Dissolve two teaspoons of Marmite in 1/2-pt. of boiling water, strain
through a fine hair sieve or a piece of muslin into an enamel
saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve.
=173. Quick Lunch Gravy.=
Put a teaspoon of Marmite into a pint of boiling water, season with
pepper and salt, thicken with a little browned flour.
=174. Thick Brown Sauce.=
Fry 1 onion, 1 lump of sugar, and a little butter until quite brown,
add 2 teaspoons of brown flour and 1/2-pt. vegetable stock, pepper and
salt to taste, boil well, and strain.
=175. Carnos Sauce.=
A Sauce can be quickly made with a spoonful of Carnos, thickened with
flour, and flavoured to taste, with onion, tomato, or celery, etc.
=176. Cheese Sauce.=
Place 1/2-pt. of milk in a pan, and add a teaspoon of cornflour. Boil up
and beat in 3-ozs. of grated cheese after removing from fire.
=177. Fruit Sauce.=
Take 1-oz. of cornflour, mix with a little water, adding 1/2-pt. of
cherry, pineapple, or other fruit syrup, and boil until it thickens.
=PUDDINGS AND SWEETS.=
=178. Christmas Pudding.=
Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs.
raisins, 1/4-lb. mixed peel, 1/2-lb. sugar, 1/2-lb. Nutter ((or Vegsu),
flaked in the nut mill), 1/2-lb. chopped pine kernels. Add nutmeg to
taste, and five or six eggs. Boil for 12 hours, and serve with sauce
as usual. This pudding wins approbation from all who try it.
N.B.--All boiled puddings should be allowed ample room to swell during
cooking. If too closely confined they are sometimes prevented from
being light.
[Illustration]
=179. A Simple Plum Pudding.=
Mix 1/2-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz.
mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little
milk if required. Boil for at least 6 hours, serve with sweet sauce.
=180. A Fruit Salad.=
By the _Chef_ of the Canton Hotel.
Peaches, apricots, cherries, grapes, black and red currants,
pineapples, bananas. The peaches and apricots are peeled and
quartered, the cherries stoned, the bananas and pineapples cut in
slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and
a glass of maraschino, and lay on ice until required.
=181. Rich Plum Pudding.=
Take 1/2-lb. stoned raisins, 1/2-lb. sultanas, 2-ozs. mixed peel, 1/4-lb.
sugar, 4-ozs. breadcrumbs, 1/2-lb. chopped apples, 2-ozs. Nutter, 2-ozs.
pine kernels, 6 sweet almonds, 6 Brazil nuts, 1/2 nutmeg, 2 teaspoons of
mixed spice, 1 teaspoon of ginger, a few drops of ratafia flavouring
essence, and 3 eggs. Finely chop all the fruit and the pine kernels,
and put the nuts and peel through the mill. Rub the Nutter into the
breadcrumbs and mix in the other ingredients and finally the eggs, one
at a time (stirring well). Put into basins and boil 12 hours, then set
aside till wanted. Boil them again for 2 or 3 hours before serving.
=182. Sultana and Ginger Pudding.=
Thoroughly mix 7-ozs. breadcrumbs, 1 oz. of flour, 8-ozs. sultanas,
3-ozs. sugar, and one good teaspoonful of ground ginger. Rub in 1-oz.
butter and then stir in gradually 3 gills of milk and water (mixed),
and lastly put in a small teaspoonful of carbonate of soda. Stir well,
pour into a buttered mould and steam for three hours.
Chopped figs, French plums or dates can be substituted for the
sultanas, and thus the pudding can be made in various ways.
=183. Plain Sultana Pudding.=
Mix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas,
3-ozs. sugar, and 1-oz. butter. Moisten with 3/4-pint of milk and water,
to which has been added 1 small teaspoon of bicarbonate of soda. Steam
for 3 hours, and serve with sweet sauce. This pudding is much
appreciated by children.
=184. Jellied Figs.=
Stew 1/2-lb. of figs in 1-pt. of water for 2 or 3 hours till quite
tender. Dissolve 1/2-oz. of gelatine in 1/2-pt. of water over a gentle
heat and strain it on to the figs after they have been cut into small
pieces and the juice of half a lemon added; stir well and turn into a
wetted mould. Turn out when cold and sprinkle a little ground almond
or coconut over it. Serve plain or with cream.
=185. Creamed Rice Moulds.=
Put 3-ozs. of rice into a saucepan with 1-1/2-pts. of cold milk, bring
to the boil, then stand over a gentle heat till quite tender, stirring
occasionally to keep it from burning. Add vanilla, 1-oz. of sugar and
1/4-pt. of cream, mix well and pour into wetted moulds. Serve garnished
with raspberry or other jam.
=186. Ambrosia.=
Pare 5 oranges, removing all the tough white skin, cut through twice
and slice them. Take a cup of grated coconut and moisten with cream.
Fill a glass bowl with alternate layers of orange and coconut, finish
with orange and cover with a thick layer of whipped cream, sprinkle
with ground almonds, and decorate with candied fruit.
=187. Bread Pudding.=
Any piece of stale bread or cake, 3-ozs. sultanas, 3-ozs. currants, a
little peel and spice, 1 egg, and sugar to taste. Soak the bread by
pouring some boiling milk over it, beat it up very well, then add the
fruit, etc., and bake or boil for 2 hours.
=188. Semolina Moulds.=
Cook 3-ozs. of semolina in 1-1/2-pts of milk for three-quarters of an
hour, stirring well, flavour with sugar and vanilla or lemon essence,
and pour into wetted moulds. Serve with preserve garnishing.
=189. Castle Puddings.=
The weight of 2 eggs in butter and sugar, the weight of 3 eggs in
flour and a little grated lemon rind. Cream the butter and sugar
together, add the eggs well beaten and lemon rind. Mix well and stir
in the flour, half fill the pudding moulds with the mixture and bake
for 20 minutes. Serve with a jam sauce.
=190. Strawberry Cream.=
Half-pound strawberries, 3-ozs. castor sugar, 1 gill cream, 1/2-oz.
gelatine, 2 eggs. Mash the strawberries to a pulp with the sugar, then
add the cream, the yolks of eggs, and gelatine (dissolved in a little
water) and cook over a saucepan of boiling water for 15 minutes,
stirring all the time. Whip the whites of egg to a stiff froth and add
to the mixture and cook for a few minutes more, then pour into a
buttered mould, and turn out when stiff.
=191. Marmalade Pudding.=
Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 tablespoons
marmalade, 2 eggs, 6-ozs. flour. Beat the butter and sugar to a cream,
then add the eggs and marmalade and beat well for 10 minutes, then
stir in the flour very lightly, and put in a greased basin, cover with
a greased paper and steam for 2 hours. Serve with sweet sauce.
=192. Small Cakes.=
Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 eggs, 5-ozs. flour.
Cream the butter and sugar together and add the eggs well beaten and
stir the flour in lightly, mix well and put in a shallow tin and bake
for 20 minutes. When cold cut in small shapes and ice.
=193. Stewed Prunes à la Francaise.=
Put the prunes in a basin of water and leave to soak for 12 hours,
then stew gently in a double saucepan in the same water (with a slice
of lemon peel) until it forms into a thick juice. Serve with whipped
cream or boiled rice, etc.
=194. Custard Moulds.=
Boil 1-pt. milk with 1 tablespoonful sugar and 1 bay leaf; add 1/2-oz.
gelatine. Stir till dissolved, and remove from the fire for a minute
or two. Strain this on to 1 egg well beaten, return to pan, and stir
over the fire until it thickens, but do not let it boil. Whisk well
occasionally while cooling, and just before it sets pour into wetted
moulds.
=195. Bakewell Pudding.=
Line a pie dish with puff paste, and spread on it a layer of apricot
jam. Put the yolks of 2 eggs into a basin with the white of 1 and beat
well together. Then add 3-ozs. of sugar, 2-ozs. butter dissolved, and
1/2-oz. of ground almonds. Mix all well together and pour over the jam;
bake half-an-hour.
=196. Vanilla Creams.=
Dissolve 1/2-oz. of gelatine in 3 gills of milk, and flavour with 1-oz.
of sugar and 1 teaspoonful of vanilla essence. Strain it on to 1/4-pt.
of cream, and when just beginning to set, whisk well and stir in
lightly the white of an egg beaten till quite stiff. Turn into wetted
moulds and leave till set.
=197. Lemon Creams.=
Dissolve 1/2-oz. of gelatine in 1/2-pt. of water, with 2-ozs. of sugar and
the grated rind and juice of a lemon. When nearly cold strain this on
to 1 gill of milk and 1 gill of cream, whisk well and stir in lightly
the stiff-beaten white of an egg. Pour into moulds and leave till set.
=198. Lemon Semolina Pudding.=
Put three tablespoonfuls semolina in a saucepan with 1-1/2-pts. milk.
Bring to the boil, then simmer slowly till quite swollen. Set aside to
cool a little, then add 2-ozs. sugar, the grated rind and half the
juice of a lemon, also a well-beaten egg. Stir well and pour into a
buttered pie-dish, and bake slowly till set. Turn out and garnish with
jam.
=199. Raspberry Pudding.=
Stew 1-lb. of raspberries (or more) with some sugar. Line a basin with
some slices of bread (without crust). Pour in half the fruit, cover
with a layer of bread, then add the remainder of the raspberries and
another layer of bread. Press down with a saucer and place a weight on
it. Turn out and serve when cold with cream or Plasmon snow-cream.
=200. Rice à la Reine.=
Cook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour
to taste. When cooled a little add 1/2-oz. gelatine dissolved in
1/2-a-teacup of milk and strained, and 1 gill of cream; stir well and
pour into a wetted mould.
=201. Apple Custard.=
Place some biscuit crumbs in a buttered pie dish. Nearly fill it with
stewed apples. Beat an egg with 1/4-pt. of milk and pour over the
apples. Place some small ratafia biscuits on the top and some grated
nutmeg. Bake in a moderate oven.
=202. Sultana Custard Pudding.=
To 2-ozs. of Robinson's Patent Barley, add 1-oz. of sifted sugar,
1/2-oz. of butter, a pinch of salt, and nearly 1-pt. of milk; mix
thoroughly and stir it over the fire till it boils; then add a yolk
of egg, 3-ozs. sultanas, and bake the pudding in a buttered pie-dish.
=203. Swiss Roll.=
Take 3-ozs. castor sugar and 1 teacupful flour, and add to them 1
teaspoonful of baking powder. Separate the yolks from the whites of 2
eggs, and beat the latter till stiff. Add 1 tablespoon of milk to the
yolks, and work into the flour and sugar, then add the stiffly beaten
whites. Beat all well with a wooden spoon. Pour on to a greased
Yorkshire pudding tin, and bake in a very sharp oven for seven
minutes. Then turn on to a piece of kitchen paper dredged with castor
sugar. Spread quickly with jam (which has been thoroughly beaten) and
roll with the paper. Place on a sieve till cool.
=204. Gateau aux Fruits.=
Take half a tinned pineapple, 3 bananas, 1/4-lb. grapes, 4 Tangarine
oranges, and the juice of a lemon. Cut up the fruit into dice,
sprinkle with sugar and pour over them half the pineapple syrup, the
lemon juice, and a tablespoonful of maraschino, and leave for an hour
to soak. Split five stale sponge cakes open, cut each half into three
fingers and spread each rather thickly with apricot jam. Place four of
these strips on a glass dish so as to form a square, and put four more
across the corners so as to form a diamond in it, and so on, square
and diamond alternately. Fill the middle of the tower thus formed with
the macedoine of fruits, piling them high above the top, and pour the
rest of the pineapple syrup over the cake. Whip half a pint of cream
stiffly, and put it (or Coconut Cream, 224) on in rough spoonfuls all
over the tower.
=205. Poached Apricots.=
Upon some slices of sponge cake, place half an apricot (round side
uppermost). Whip some white of egg to a snow frost with castor sugar.
Place this round the apricot so as to make it resemble a poached egg.
Whipped cream is preferable to many persons if obtainable. The sponge
should be slightly moistened with the apricot juice.
=206. Lemon Sponge.=
Dissolve 1/2-oz. of leaf gelatine in 1/2-pt. of water and add the rind of
a lemon and 1-oz. castor sugar. Strain the juice of a lemon on to the
white of an egg, then strain the dissolved gelatine on to it. Whisk
all together till it makes quite a stiff froth. Turn into a mould, and
take out when set.
=207. Plasmon Snow-Cream.=
Put 3 heaped teaspoonfuls (1-3/4-ozs.) of Plasmon into a bowl. From
1/2-pt. of tepid water take 4 tablespoons and mix it with the powder,
rubbing it into a paste. Slowly add the remainder of the water; stir
thoroughly, then place in a saucepan and bring to the boil, stirring
all the time. Stand aside to get quite cold. When required for use,
whisk it into a thick snow-cream. This makes a splendid addition to
stewed fruit (peaches, &c.), cocoa, coffee, or puddings. It is most
nutritious also. The proportions must be correct to get the cream
_firm_ as well as _light_. If it is _frothy_ there is too much water;
if sticky and heavy there is not sufficient water.
=208. Rice and Sultana Padding.=
To an ordinary rice pudding add 4-ozs. of sultanas. Bake in a slow
oven for several hours, with plenty of milk. When cooked it should be
brown in colour and quite moist. It is easily digested and makes a
good supper dish.
=209. Plain Boiled Pudding.=
Take 2-ozs. of Nutter, 4-ozs. each of white and brown flour, and
4-ozs. of breadcrumbs. Add water gradually, mixing into a dry dough,
and boil in a cloth for an hour and a half.
=210. Apple Fritters.=
Peel and quarter, or finely mince, some good cooking apples, dip in
batter made as follows:--1 tablespoonful flour, 1 egg well beaten,
enough milk to make it the consistency of cream. Fry crisp, and
serve.
=211. Empress Pudding.=
Take 1-pt. of breadcrumbs, 1-qt. of new milk, the yolks of 4 eggs
(well beaten), the grated rind of a lemon, and 3-ozs. of butter; mix
and bake about half an hour. When cold, spread some raspberry or plum
jam over the pudding, then whip the whites of the eggs with a teacup
of sifted sugar and the juice of a lemon, and lay this over the jam.
Make slightly brown in the oven.
=212. Orange Jelly.=
Wipe and thickly peel 5 oranges and 2 lemons, take 1-pt. of cold
water, 1/2-lb. white sugar, and 1-1/2-ozs. cornflour. Place the peel and
water in a pan and simmer for 20 minutes with the sugar; strain the
resulting juice. Place the cornflour in a basin and squeeze the juice
of the fruit through a strainer on to it, then pour the boiling syrup
on to this mixture; stir well, return to saucepan, and boil for 6
minutes. Pour out into cold wet mould. Garnish with orange.
=213. Ginger Pudding.=
Take 6-ozs. of brown breadcrumbs (finely grated), 3-ozs. of butter, a
saltspoonful of ground ginger, the juice of a lemon, and 4-ozs. of
castor sugar. Stir these in a stewpan until the butter is melted. Chop
4-ozs. of preserved ginger and add to the mixture with the yolks of 2
eggs. Beat well together and set aside to cool. Whisk the whites of
the eggs and stir into the pudding quickly. Fill a buttered basin with
it, cover with a saucer (leaving room to swell) and steam for 3 hours.
Serve with cream or fruit sauce (177).
=214. Baked Coconut Custard.=
Beat 3 eggs and mix with 1-1/2-pts. of milk, add 2 tablespoons of
desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven,
and add some grated nutmeg.
=215. Semolina Pudding.=
Boil a teacupful of semolina for 15 minutes in 2-1/2 pts. of milk,
stirring all the time. Flavour with vanilla. Turn out into a buttered
pie dish, garnish with ratafia biscuits and bake in a moderate oven.
=216. Strawberry Cream Ice.=
Take 1-1/2-lbs. of ripe strawberries, 6-ozs. of castor sugar, 1/2-lb. of
cream and a teacupful of milk. Put the strawberries through a sieve or
strainer, mix the whole well together, and freeze.
Raspberry ice can be made in a simpler form by reducing the cream by
one-half and by adding another teacupful of milk in which a
dessertspoonful of cornflour has been boiled.
=217. Vanilla Ice.=
Take 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs.
of castor sugar. After heating the milk, mix 1/2-oz. of ground rice with
a little cold milk and put it in the saucepan. Pour in the beaten
yolks and cream, and the sugar; stir and simmer until the custard
thickens, strain and set aside to cool; add vanilla to taste, and stir
well; place in the freezing machine. To make this ice taste richer and
more delicate, reduce the milk and increase the cream.
=218. Lemon Cheese-Cakes.=
Put in a saucepan 1/4-lb. butter, 1-lb. lump sugar, 6 eggs (leaving out
2 whites), 2 grated lemon rinds, and the juice of 3 lemons. Simmer
until all is dissolved (gently stirring), and add a few dry biscuit
crumbs. Serve on crisp pastry.
=219. Lemon Jelly.=
Dissolve 1-oz. of isinglass in 1-1/4-pts. of water. Add the grated peel
of 2 lemons and 1/2-lb. of lump sugar. Boil for 10 minutes, stirring
continually. Take off fire and add the juice of 1-1/2 lemons. Strain and
cool. Whisk well before turning into moulds.
=220. Fruitarian Mincemeat.=
Take 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, 6-ozs. currants,
1/4-lb. Demerara sugar, 1-1/2-lbs. apples, 1/4-lb. mixed candied peel, the
rind and juice of 1 lemon, 6 almonds, 6 Brazil nuts, a few drops
ratafia flavouring essence, and 3 teaspoons of mixed spice. Stone the
rasins, finely chop all the fruit, and put the nuts and almonds
through the nut mill. Now melt the Nutter in a saucepan, and gradually
add all the other ingredients, stirring well, leave standing over
night, and put in pots next morning. Cover closely, and this will keep
a long time.
=221. Short Pastry.=
Rub 1/2-lb. Nutter into 1-lb. flour and 2-ozs. Artox wholemeal, mix as
dry as possible with water, and it is ready to make excellent
biscuits, short cakes, or tart crusts. If whiter pastry is required
use white flour.
=222. Puff Pastry.=
Ingredients:--1-lb. flour, 3/4-lb. Nutter, cold water. Method:--Rub
1/4-lb. Nutter into the flour, mix to a rough dough with cold water,
stand in a cool place for ten minutes. Roll out and "spot" over with
1/4-lb. Nutter broken in small pieces; fold over, roll out and stand 10
minutes. Roll out again and spot over with the remaining 1/4-lb. Nutter;
fold over and roll out, and after standing 10 minutes it is ready for
use.
=223. Chestnut Cream.=
Take from 20 to 30 chestnuts, remove the shells and skins. Put the
chestnuts in a saucepan with 2 teacups full of water, sugar to taste,
the juice of 1 lemon, and simmer slowly until they are quite soft.
Pass through a sieve or potato masher, and when cold pile in a dish,
and cover with whipped cream.
=224. Coconut Cream.=
A nice addition to Trifles, Fruit Salads, etc., can be made by using
Mapleton's Coconut Cream. Mix 2 ozs. of the cream with 1/8-pt. of
boiling water; when softened beat for a minute or so with the
egg-beater, then pour on a dish. In 2 hours it will have set and can
be used to fill sponge sandwiches, or eaten with stewed fruit. To form
a thick cream (less solid) beat up 2-1/2 to 3 ozs. Coconut Cream with
1/4-pt. of hot water.
=THE BREAD PROBLEM.=
Pure wholemeal bread, so made as to be light and well baked, is a
virtual necessity for every abstainer from flesh-food. Food-Reform
presents many difficulties, and every dietetic reformer has to grapple
with them. Insufficient knowledge, defective sources of provision,
digestive troubles, inherited organic weakness, and unfavourable
environment, are only a few of these. I want, therefore to emphasize
the importance of a perfect bread supply, which I am convinced is the
key to the problem so far as many are concerned.
It is not sufficient merely to pray for "our daily bread," and then to
leave its provision entirely to Providence. We need also to _think_
and to take some personal trouble about it--remembering that Heaven
helps those who help themselves. Yet this is what very few people do.
One may safely affirm that four persons out of every five are content
to use defective and innutritious bread every day of their lives. Yet
this should be made a real staff of life.
The whole grain of wheat, if of good quality, contains nearly all that
is needful for the perfect nutrition of the body. With the addition of
a small amount of fat (easily found in nut or dairy butter, cheese or
oil), and of grape sugar and purifying acids (obtainable in fruits),
pure wheatmeal, if properly ground in stone mills, and well made into
delicious home-baked bread, enables one to be almost independent of
other foods, and therefore almost ensures one against a breakdown in
health if there is difficulty in obtaining a varied and well
proportioned dietary from other sources.
Instead of securing and using bread such as this, the majority of the
community complacently eat white bread--emasculated, robbed of its
gluten (which is equivalent to albumen) and of the phosphates and
mineral salts that are stored in the inner part of the husk of the
grain. It is composed almost entirely of starch, with the addition of
such adulterants as the baker or miller feels inclined to introduce
for commercial reasons, and is not conducive to the proper operation
of the digestive and eliminative organs.
It is difficult for bakers or the public to buy really good wholemeal.
The meal that is on the markets often consists of cheap roller-milled
flour with some sweepings of bran or seconds thrown in. And even if
the entire grain is supplied, the outer cuticle of the wheat, when
_rolled_ (in the modern steel-roller mills that for reasons of economy
have superseded the good old-fashioned stone _grinding_ mills),
instead of being so reduced as to be capable of complete digestion, is
left with rough edges called _spiculae_, which irritate the digestive
tract, cause relaxation, and arouse prejudice against the 'brown'
loaf. Such wholemeal cannot be perfectly assimilated because the bran
is not properly broken up, and, in addition to this fact, the
cerealine, which acts like diastase in the conversion of starch into
sugar, is not liberated and rendered available as an aid to
digestion.
That the distasteful and often indigestible brown or wholemeal bread
(so-called) usually sold by bakers is either defective or adulterated,
can easily be proven by anyone. Let any reader procure some
stone-milled entire wheatmeal that is guaranteed pure (I use the
'Artox' and 'Ixion' brands myself, because I believe them to be of
genuine quality and properly stone-ground); then make some thin loaves
as described in the following recipe. The result, if the bread is
skilfully made, will be a delicious and nutritive loaf of the
farmhouse type with a sweet nutty flavour. Instead of quickly getting
'stale,' such a loaf is enjoyable when four days old, and it only
needs to be compared with ordinary bakers' bread to reveal the fact
that it is an entirely different article of food. Its sustaining power
is wonderful, and it proves an effectual preventive of starved nerves
as well as other ailments.
=225. How to make Wholemeal Bread.=
The yeast must be quite fresh, and the bread should be raised in
separate tins _in a warm place or cupboard_; the oven must be hot at
first, but the heat should be much reduced after 10 minutes. Mix
6-lbs. of wholemeal with 1-lb. of household flour. Then mix 3-ozs. of
_fresh_ yeast with a tablespoon of treacle, adding 2 tablespoons of
olive oil when it is quite dissolved. Put this into the flour with
about 2-pts. of lukewarm water. Mix it with a wooden spoon till it
does not stick. Knead for 10 minutes, adding more water if necessary
but keeping the dough firm and spongy. Put it into flat baking tins
(well greased) about 2-1/2 inches deep, covering the tins to the depth
of about 1 inch only. Let it rise for 1 hour, or till it reaches the
tops of the tins. Then bake first in a quick oven, and afterwards in a
slower. A gas oven is most reliable for baking bread, as the heat is
more easily regulated. The bread should be a rich dark golden brown
when well baked.
=226. White Bread.=
Make as Recipe 225, but substitute household flour for wholemeal. The
shape and size of the loaves should be changed occasionally. Loaves
baked in _small_ tins are often lighter than bread made into large
loaves.
=227. Plain Currant Bread and Buns.=
To 2-lbs. of good wholemeal or white flour add a pinch of salt, 1
tablespoonful of sugar, and 1/2-lb. of currants or sultanas; also rub in
2-ozs. of olive oil or nut-margarine. Mix 1-oz. of yeast with a little
golden syrup and add lukewarm water. Stir this into the flour, and add
sufficient warm water to make a nice dough. Shape into loaves or
little buns, set to rise for 1 hour or longer, then bake in a quick
oven and brush with egg and milk.
=228. Dinner Rolls.=
Delicious dinner rolls can be made as follows:--Take 1-lb. of white
flour, 1-lb. of wholemeal, 3-ozs. butter, and 1-oz. of yeast. Mix the
yeast with a dessertspoonful of treacle, 3/4-pt. of milk and water. Rub
the butter into the flour, and put in the yeast to rise. Knead, form
into small rolls, raise for half-an-hour, bake in a quick oven.
=229. Sultana Cake.=
Sift into 1/2-lb. of flour 1 teaspoonful of baking powder. Grate the
rind of a lemon on to an egg and beat it well. Cream together 3-ozs.
nut-margarine and 3-ozs. sugar; add the egg, beating still, then stir
in lightly the flour and 3-ozs. sultanas; add milk to make a soft
dough. Pour into a well-buttered cake tin, put in a hot oven, and bake
for about half-an-hour, reducing the temperature considerably.
=230. Sultana Rice Cake.=
Put 3-ozs. of Nut-margarine in a warm oven. Grate the rind of a lemon
on to an egg and 3-ozs. of castor sugar, beat well, then add the
warmed Nutter and beat again till it is creamy. Now sift together
5-ozs. of ground rice, 3-ozs. of flour and 1 teaspoonful of baking
powder. Beat this gently into the mixture, add 4-ozs. sultanas and
enough milk to make a proper consistency. Put in a hot oven, gradually
reducing the temperature, and bake for about 3/4 of an hour.
=231. Cheese Straws.=
Mix 6-ozs. flour and 6-ozs. grated cheese well together, then rub in
2-ozs. butter, add a little cayenne pepper and salt, bind with the
yolk of an egg, roll out about a quarter of a inch thick, cut into
long narrow fingers, and bake in a sharp oven for 10 minutes.
=232. Sultana Bun Cakes.=
Sift together 8-ozs. of flour, 3-ozs. Paisley flour and 2-ozs. of
sugar; rub in 4-ozs. olive oil, and add 4-ozs. of sultanas. Mix all
with a well beaten egg and a little milk, roll out, shape with a
cutter and bake at once in a quick oven.
=SUMMER AND WINTER DRINKS.=
The following recipes and suggestions concerning a few beverages which
can be used as substitutes for more stimulating drinks may prove
useful to many readers:--
=233. Barley Water.=
Mix a tablespoonful of Pearl Barley with a pint of water and boil for
half-an-hour. Flavour with lemon, cinnamon or sugar, according to
taste, and allow the mixture to cool. For invalids requiring nutriment
a larger quantity of barley should be used.
Barley Water is equally suitable for winter use and can be taken hot.
=234. Wheatenade.=
Simmer 1-lb. of crushed wheat in 1-qt. of water for about an hour,
stirring it occasionally. Strain, add lemon juice and sugar to taste,
for use in summer, or milk and sugar if the drink is taken hot in
winter. Good and clean bran can be substituted for crushed wheat. This
is a capital drink for children with a tendency to rickets, or for
persons suffering from nervous prostration caused by malnutrition.
=235. Oatenade.=
Simmer 1/4-lb. of coarse oatmeal in the same manner as described in the
previous recipe, then flavour to taste. This drink will be slightly
richer in fat than the previous one, and it makes a good winter
drink.
=236. Gingerade.=
Take 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence
of lemon, 1-dr. burnt sugar, 3/4-oz. of tartaric acid. Add 3-lbs. lump
sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste.
=237. Fruit Drink.=
Lime juice, if pure, makes a cooling and wholesome drink. The
"Montserrat" is one of the purest brands upon the market; some of the
liquid sold as lime juice is only a chemical concoction. The weaker
the solution the better it tastes. A dessertspoonful to the tumbler is
generally enough. Dole's Pineapple juice is also an excellent fruit
drink.
=238. Rice Water.=
Boil some once-milled rice in water, and add lemon juice and sugar to
taste. The beverage should not be made too thick. As rice is often
used in most households a supply of this nutritious drink is easily
provided. It is very good for children.
=Tea and Coffee Substitutes.=
Those who find tea and coffee undesirable should try "Wallace P. R.
Coffee," "Lifebelt Coffee," "Salfon," or "Horlick's Malted Milk."
Another good substitute is "Hygiama," which, unlike tea and coffee, is
not a stimulant, but a nutrient. On the other hand its effect on the
system is distinctly stimulating in a right and healthy sense. That is
to say, the valuable nourishment which it contains is very easily and
quickly digested and an immediate sense of invigoration is the result.
Unlike cocoa, it is not clogging or constipating or heavy.
=HOW TO FEED INVALIDS.=
In all cases of sickness the patient will have a better chance of
recovery if the diet is light and wisely selected.
[Illustration]
When inflammation and fever exist, fruit and cooling drinks should be
given, and but little nitrogenous food.
An eminent physician writes thus: "The fever patient, like the over
worked man, digests badly. He has no appetite; his salivary glands do
not secrete, or secrete very imperfectly. The gastric juice formed
under bad conditions is almost inert, poor in pepsine and hydrocloric
acid. The liver no longer acts if the fever is high and serious; the
intestinal secretions are partially exhausted.... The fever patient
must then be fed very little."
When the hydrocloric acid is deficient, proteid food should be given
very sparingly--one of the best forms being Casumen in solution (see
224) or white of egg. Milk is not advisable in such a condition,
unless malted, or in the dried form. Fats are objectionable, and if
the salivary secretions are defective, starches should be given in
dextrinized (super-cooked) form, or well toasted. Fruit sugars, which
are Carbohydrates in a digested form, are better still, and may be
given freely to patients of nearly all kinds. They are abundantly
provided in figs, dates, stoneless raisins and sultanas, and in other
sweet fruits, such as bananas, strawberries and apples.
Ample nourishment can be provided by these, supplemented by egg dishes
(chiefly white); flaked and super-cooked cereals, such as Granose
Biscuits, Kellogg Wheat Flakes, Wallace P. R. and Flakit Biscuits,
Archeva Rusks, Melarvi Crisps, and toasted or wholemeal bread; flaked
or malted nuts; legumes soufflé; well-cooked farinaceous puddings;
Horlick's Malted Milk and many other proprietary health-foods; and
vegetable broths--for which see Recipes 1-23, as well as those which
conclude this section on pages 123 and 124.
One of the most important of these latter is 'Haricot Broth,' which is
a perfect substitute for "beef tea," being far more nutritious and
also free from the toxic elements which are contained in that
dangerous and superstitiously venerated compound.
[Sidenote: =The Beef Tea Delusion.=]
Dr. Milner Fothergill stated that probably more invalids have sunk
into their graves through a misplaced confidence in the value of beef
tea than Napoleon killed in all his wars. It is, in reality, a strong
solution of waste products and of uric acid, consisting largely of
excrementitious matter which was in process of elimination from the
system of some animal, through the minute drain pipes which form an
important cleansing medium or "sewage system" in all animal flesh. To
make "beef tea," these poisonous substances are stewed out to form
the decoction, while the animal fibrin, the portion of the meat that
has some nutritive value, is thrown away.
Beef tea consequently acts as a strong stimulant, tends to increase
inflammation and fever, and in all such cases lessens the chance of
the patient's recovery, as the system is already battling against
toxic elements in the blood. To add to the amount of the latter is
obviously unwise and dangerous. These remarks apply also to 'meat
essences' and to 'beef extracts,' which are frequently made from
diseased flesh which has been condemned in the slaughterhouses.
Meals provided for invalids should be very simple, but served in a
very dainty manner. A spotless serviette and tray cloth, bright
silver, a bunch of flowers and a ribbon to match them in colour for
tying the serviette (the colour of which can be changed from day to
day) should not be forgotten. The food should be supplied in small
quantities; half a cupful of broth will often be taken when a cupful
would be sent away untouched, and the wishes of the patient should be
respected so far as it is safe and wise to do so. It is also a good
plan to serve two or three small separate courses, rather than to put
everything that is provided on a tray together.
Stewed French plums and figs are valuable in the sickroom because of
their laxative effects, and dainty sandwiches will be found acceptable
by most invalids--made with flaked nuts and honey, dried milk
(Lacvitum), potted meat, etc.
[Sidenote: =Don't Overfeed Invalids.=]
One of the greatest evils to be avoided by those who are nursing the
sick is that of over-feeding. When nature is doing her best to meet a
crisis, or to rid the body of microbes or impurities, it is a mistake
to cause waste of vital energy by necessitating the expulsion of
superfluous alimentary matter. Invalids should not be unduly persuaded
to take food. The stomach generally requires _rest_, and is often in
such a condition that digestion is impossible.
Much of the suffering and inconvenience endured by sick persons is
simply the result of erroneous diet. Judicious feeding will do far
more than drugs to alleviate and cure most maladies, in fact drugs and
stimulants are seldom required. The great healing agent is the
Life-force within--the "_Vis medicatrix Naturæ_"--and the wise
physician will see that this power has a fair chance. He will
encourage hopeful mental influence, and advocate pure air, pure food,
and pure water, combined with a cessation of any physical
transgression which has been the _cause_ of the malady in question.
Care should be exercised lest invalids partake too freely of starch
foods, especially if such are insufficiently cooked. Wholemeal bread
should be _light_ and _well baked_, and in most cases it will be more
easily assimilated if toasted. Granose and other similar biscuits
(which consist of entire wheatmeal in a super-cooked form, so that the
starch is already transformed into 'dextrin') will be easily
digestible and are slightly laxative in their effect. They are just
the right thing to be taken with broth or soup or porridge. The
following recipes will be found helpful.
=239. Brown Haricot Broth.=
(A perfect substitute for 'Beef Tea.')
Take 1/2-lb. of brown haricot beans. Wash and stew them with 1-qt. of
hot water and some small onions for 3 hours, stewing down to 1-pt.
Strain, and add pepper, celery-salt and butter when serving. This bean
tea or broth, so prepared, will be found to be very savoury and of the
same taste and appearance as beef tea, while being much richer in
nutriment.
=240. Mock Chicken Broth.=
A valuable substitute for chicken broth, which is in every way
superior to the decoction obtained by stewing the flesh and bones of
the bird, can be made by stewing and serving white haricots in the
same manner as in the previous recipe.
=241. Hygiama Apple Purée.=
Select two or three sound ripe apples, wash and rub in hot water,
remove core and all bruised or dark parts, but not the peel, cut in
small pieces, place in a covered jar or casserole with a cupful of
water, or sufficient to prevent burning. Cook gently until apples are
soft; then rub all through a fine sieve. Mix a tablespoonful or more
of Hygiama with just enough water to form a paste, mix this paste into
the apple, with just a touch of cinnamon or nutmeg if liked, and serve
with pieces of dry toast, twice-baked bread or rusks.
=242. Oat Cream.=
A most excellent recipe for invalids and anæmic patients is prescribed
by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large
handful of crushed oats. Simmer until it is thick as raw cream. Strain
and serve; the patient to take 1/2-pint, sucking it through a straw
slowly.
=243. Linseed Tea.=
Few persons realize the good qualities of linseed tea. It is useful
for weak, anæmic and delicate persons; it produces flesh, is soothing
in bronchial cases, and laxative. If made thin, and flavoured with
lemon, it is quite palatable, and many persons get fond of it. The
seed should be whole and of best quality, and it only requires stewing
until the liquor is of the consistency of thin gruel.
=244. proteid Gruel.=
A good liquid food can be quickly made by warming a dessertspoonful of
"Emprote" or "Malted Nuts" in a glass of milk, and flavouring to
taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved
in a breakfastcup of barley water, coffee, or vegetable soup, also
readily provides much nutriment in a simple form.
=245. Lentil Gruel.=
This is a useful and nutritious food for invalids. To make the gruel,
take a dessertspoonful of lentil flour, mixed smooth in some cold
milk, add nearly 1-pt. of milk which has been brought to the boil.
Boil for 15 minutes and flavour with a little cinnamon or vanilla.
Serve with toast. This is the same as the much prescribed "Revalenta
Arabica" food, but the lentil flour, without a long scientific name,
only costs 3d. a pound, instead of half-a-crown.
=246. Malted Milk Prune Whip.=
One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1
tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash
well, and soak the prunes until tender. Boil with small piece of lemon
until soft. Add sugar, remove stones, rub through colander; add the
Horlick's Malted Milk, beat well; add the white of egg, well beaten.
Cool, and serve with whipped cream. Flavour with vanilla if desired.
=247. Malted Milk Jelly.=
Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4
teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold
water for 1 hour, then dissolve in just sufficient hot water. Add the
Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten
and flavour to taste.
=248. Malted Milk with Iced Fruit.=
Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1
tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate
twenty drops, grated nutmeg to flavour, water to make a cup. Mix the
Malted Milk, crushed fruit and egg, beating the same for five minutes.
Add the phosphate and crushed ice, stirring all for several minutes.
Strain, and add ice-cold water or cold carbonated water, and grated
nutmeg to flavour.
=249. Effervescent Malted Milk.=
Put some finely cracked ice into a glass. Fill it half full of soda,
Vichy or Syphon water, and immediately add the desired amount of
Horlick's Malted Milk in solution. Drink while effervescing. Brandy
may be added if necessary.
=WHAT TO DO AT CHRISTMAS.=
[Illustration]
The Christmas festival--which has degenerated into such a deplorable
orgy of massacre and over-feeding in many countries which are called
'Christian'--can be observed and enjoyed without such barbarities and
butchery as now take place.
How can we consistently sing and talk of 'Peace on Earth' when we are
participating in ruthless warfare against the animal creation?
Is not this wholesale and cruel slaughter altogether discordant with
the spirit and doctrine of the gentle and harmless Teacher of
Nazareth, whose terrestrial birth is thus celebrated by pagan
barbarity? Should not those of us who dare to call ourselves His
followers protest against a custom which brings discredit upon His
religion and causes humanely disposed Oriental nations to regard it
almost with contempt?
The following suggestive Menu will at once show my readers that
Christmas can be celebrated with a feast of good things without such
butchery. And many are they who have found that its joys can even be
enhanced by a sense of freedom from blood-guiltiness and personal
responsibility concerning the deeds that are done in the shambles at
this time of 'Peace and Goodwill.'
The Menu can be varied as taste and circumstances may dictate.
=A Bloodless Menu for Christmas.=
_From which a selection can be made._
Mock Turtle Soup (4).
_Fried Bread Dice._
Julienne Soup (9).
_Granose Biscuits._
Mock Scallop Oysters (24).
Mock White Fish (32).
_Parsley Sauce._
Savoury Nut Steaks (50).
Macaroni Rissoles (68).
_Sauce Piquante._
Yorkshire Pudding.
Potato Purée (109).
Cauliflowers.
Baked Stuffed Tomatoes (104).
Chestnut or Vegetable Soufflé (94 or 97).
Plum Pudding (178).
Stewed Pears.
_Clotted Cream._
Mince Pies (220).
Fresh Fruits.
Almonds and Muscatels.
Figs.
Dates.
Preserved Ginger.
The cost of such a dinner as this will be much less than that of a
corresponding one which includes poultry, game, and joints of flesh.
The amount saved could be appropriately expended in providing a few
comforts for the poor and needy--thus the Christmas festival provides
an opportunity for lessening the suffering in this world, and also for
increasing the sum of human happiness.
=MENUS FOR THE WEEK.=
By MRS. WALTER CAREY.
The following Menus may be a guide to beginners, and show how easy it
is to get variety:--
=Breakfast Menu, No. 1.=
Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast.
Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123. Brown
Bread. Honey. Marmalade. Butter. Fruit.
=Breakfast Menu, No. 2.=
Manhu Rye Porridge. Tea or Coffee. Granose Biscuits. Eggs à la
Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread. Honey. Jam.
Butter. Fruit.
=Breakfast Menu, No. 3.=
Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82.
Potted White Haricots, No. 144. Stewed French Plums, No. 193.
Brown Bread. Honey. Jam. Butter. Fruit.
=Breakfast Menu, No. 4.=
Ixion Kornules. Tea or Coffee. Toast. Omelette aux Fines Herbes,
No. 87. Grilled Mushrooms. Brown Bread. Baked Apples. Butter.
Marmalade. Honey. Fruit.
=Breakfast Menu, No. 5.=
Manhu Barley Porridge. Tea or Coffee. Baked Stuffed Tomatoes, No.
104. Marmite Toast, No. 128. Stewed French Plums. Brown Bread.
Butter. Marmalade. Honey. Fruit.
=Breakfast Menu, No. 6.=
Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No.
98. Scrambled Eggs and Tomatoes, No. 88. Brown Bread. Stewed
Apples. Butter. Marmalade. Honey. Fruit.
=Breakfast Menu, No. 7.=
Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits. Stewed
Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113.
Brown Bread. Butter. Marmalade. Fruit.
=Cold Luncheon Menu, No. 1.=
Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No.
156. Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205.
Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes.
Coffee. Fruit.
=Cold Luncheon Menu, No. 2.=
Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156.
Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206. Stewed
and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.
=Luncheon Menu, No. 3.=
Mock Lobster Shapes in Aspic, No. 135. Tomato Salad. Egg
Sandwiches, No 147. Mock Chicken Rolls, No. 60. Orange Jelly, No.
212. Creamed Rice Moulds, No. 185. Gruyère Cheese. Biscuits. P. R.
Crackers. Coffee. Fruit.
=Luncheon Menu, No. 4.=
White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24. Eggs
Florentine, No. 83. Cheese Soufflé. Fruit Tart. Custard. Cheese.
Fruit. Coffee.
=Luncheon Menu, No. 5.=
Tomato Soup, No. 6. Mock White Fish, No. 32. Walnut Cutlets, No.
34. Green Peas. Mashed Potatoes. Castle Puddings, No. 189.
Meringues. Cheese. Fruit. Coffee.
=Luncheon Menu, No. 6.=
Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25. Chestnut
Stew, No. 130. Creamed Macaroni, No. 70. Rice and Sultana Pudding,
No. 208. Apple Fritters, No. 210. Cheese. Fruit. Coffee.
=Luncheon Menu, No. 7.=
Julienne Soup, No. 9. Mock White Fish, No. 32. Savoury Golden
Marbles, No. 116. Brown Sauce, No. 174. French Beans. Stuffed
Vegetable Marrow, No. 112. Empress Pudding, No. 211. Cheese
Straws. Fruit. Coffee.
* * * * *
=Dinner Menu, No. 1.=
_Soups_--Mock Turtle Soup, No. 4. Dinner Rolls, No. 228.
_Fish_--Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166.
_Rôti_--Nut Timbale, No. 65. Spinach Soufflé, No. 92. Potato
Croquettes, No. 117.
_Entrée_--Macaroni à la Turque, No. 67.
_Sweets_--Plum Pudding, No. 179. White Sauce, No. 167. Semolina
Moulds, No. 188.
_Dessert_--Muscatel Raisins. French Plums. Dry Ginger. Fruit and
Biscuits. Coffee.
=Dinner Menu, No. 2.=
_Soup_--Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No.
228.
_Fish_--Mock White Fish, No. 32.
_Rôti_--Mock Steak Pudding, No. 59. Parsley Sauce, No 164. Green
Peas. Potato Purée, No. 109.
_Entrée_--Spinach Soufflé, No. 92.
_Sweets_--Sultana and Ginger Pudding, No. 182. Cream, or Fruit
Sauce, No. 177. Jellied Figs, No. 184.
_Dessert_--Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.
=Dinner Menu, No. 3.=
_Soup_--Celery Soup, No. 16.
_Fish_--Omelet aux fine Herbes, No. 87.
_Rôti_--Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes.
Brussels Sprouts Sauté, No. 102.
_Entrée_--Green Pea Soufflé, No. 93.
_Sweets_--Jam Roll. Stewed French Plums, No. 193.
_Dessert_--Fruit. Sultanas. Figs. Almonds. Coffee.
=Dinner Menu, No. 4.=
_Soup_--White Haricot Soup, No. 13. Croûtons.
_Fish_--Mock Oyster Patties, No. 25.
_Rôti_--Mock Sweetbread Quenelles, No. 43. Mashed Potatoes.
Cauliflower.
_Entrée_--Asparagus Soufflé, No. 96.
_Sweets_--Marmalade Pudding, No. 191. Vanilla Creams.
_Dessert_--Fruit. Dry Ginger. Biscuits. Coffee.
=Dinner Menu, No. 5.=
_Soup_--Green Lentil Soup, No. 10. Granose Biscuits.
_Fish_--Fried Chinese Artichokes, No. 27.
_Rôti_--Walnut Rissoles, No. 37. French Beans. Mashed Potatoes, No.
109.
_Entrée_--Omelet, No. 81. Spinach à la Crême, No. 91.
_Sweets_--Apple Custard, No. 201. Lemon Cheese Cakes, No. 218.
_Dessert_--Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.
=Dinner Menu, No 6.=
_Soups_--Tomato Soup, No. 6. Fried Bread Dice.
_Fish_--Mock Scallop Oysters, No. 24.
_Rôti_--Purée of Walnuts, No. 40. Spinach à la Crême, No. 91. Mashed
Potatoes, No. 109.
_Entrée_--Macaroni Cutlets, No. 68.
_Sweets_--Empress Pudding, No. 211. Orange Jelly, No. 212.
_Dessert_--Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.
Coffee.
=Dinner Menu, No. 7.=
_Soup_--Artichoke Soup, No. 1. Granose Biscuits.
_Fish_--Green Artichokes, No. 26.
_Rôti_--Nut Croquettes, No. 41. Yorkshire Pudding, No. 119. Brown
Gravy, No. 162. Mashed Potatoes, No. 109.
_Entrée_--Baked Stuffed Tomatoes, No. 104.
_Sweets_--Fruit Salad, No. 180. Custard Moulds, No. 194.
_Dessert_--Fruit. Salted Almonds. Roast Pine Kernels. Dry Ginger.
Biscuits. Coffee.
=Hints to Housekeepers.=
A few simple hints to those who are trying the vegetarian recipes in
this book may be useful.
Cooking utensils should be kept quite separate from those used for
meat, fish or fowl.
Nut-oil or nut-butter should always be used for frying, and the right
heat is known when a slight blue haze rises above the pan, or by
dipping a finger of bread in the oil, when if hot enough it will at
once fry brown and crisp. After frying it is always best to place the
articles fried on some folded tissue paper to drain out the frying
oil.
Marmite, Nutril and Carnos make good additions to stock for flavouring
soups and gravies.
In this kind of cookery there is no waste, all the food is edible and
anything that remains over from dishes can be put together and made
into curries, stews, cottage pie, etc., etc.
Excellent Salads can be made by the addition of uncooked scraped and
sliced carrots and beetroot; and also by chopping up very finely
celery, Brussels sprouts, French beans, green peas, cabbage, parsley,
onions, etc. The bright colours of these raw vegetables are most
useful in decorating galantines and other cold dishes, and when
arranged with regard to colour, make a most artistic garnishing and
are most wholesome.
Pea nuts, pine kernels, and hazel nuts are much improved in flavour by
being put in a baking pan in the oven until slightly browned.
Lemon juice is a good substitute for vinegar in all sauces.
For making a smooth soup it is a good plan to rub the vegetables after
they are cooked through a very fine hair sieve.
In making cutlets a stick of macaroni should be inserted in the thin
end of the cutlet to represent a bone, it may be fried or not with the
cutlet.
From several years' experience I have found the non-flesh cookery is
most economical, the expense being less than half that of the
corresponding meat dishes.
=Margaret Carey=
=UNFIRED AND VITAL FOODS.=
The following practical information and suggestions will be found
helpful by those who wish to test the advantages of living solely upon
uncooked foods--as now recommended by so many progressive physicians,
dietetic specialists, and teachers of hygiene. Although such a
strictly simple and natural dietary may at first involve some
gustatory self-denial, the benefits resulting from its use are
declared by many who speak from personal experience to be well worthy
of any inconvenience or sacrifice involved.
=List of Foods and Fruits. etc., that can be eaten uncooked.=
_Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola,
Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton,
St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.
_Fruits_--(Dried) Apples, apricots, currants, dates, figs,
muscatels, peaches, prunes or French plums, pears, raisins,
sultanas, etc.
(Fresh) Apples, bananas, blackberries, currants, cantaloupes,
cherries, damsons, gooseberries, greengages, green figs, lemons,
melons, mulberries, nectarines, orange, pineapple, pears,
peaches, plums, pomegranates, quince, raspberries, strawberries,
tangerines, etc.
_Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts,
filberts, Spanish, walnuts, etc.
(Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels,
walnuts, etc.
_Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which
must be very finely grated).
_Vegetables_--Cabbage (red and white), cauliflower, corn salad,
cucumber, celery, chicory, endive, lettuce, leeks, mustard and
cress, onion, parsley, radishes, sprouts, spinach, salsify,
seakale, tomatoes, watercress, etc.
=RECIPES.=
_Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of
milk. Put nuts and bread through a nut-mill. Mix together with
milk. Roll out thin and cut into shapes with glass. This is
sufficient for two. Look well over nuts before using, do not
blanch almonds but rub them well with a cloth.
_Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants,
candied peel and French plums, and 2-ozs. nuts. Put all through
a nut-mill and mix well together. Roll out and make into cakes.
For a pudding, put mixture in a well greased basin, press down,
leave for an hour or so and turn out. If too moist add
breadcrumbs. Serve with cream.
_Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not
put through a mill; chop all the fruit and nuts and serve dry
with cream.
_Dried Fruits_, such as French plums, peaches or apricots should be
put in soak for 12 hours. Do not cook.