Preface
This
little book has been compiled by special and repeated request.
Otherwise,
I should have hesitated to add to the already existing number of vegetarian
cookery books. It is not addressed to the professional cook, but to
those who find themselves, as I did, confronted with the necessity of manufacturing
economical vegetarian dishes without any previous
experience
of cooking. An experienced cook will doubtless find many of the detailed
instructions superfluous.
The
original idea was to compile a cookery book for those vegetarians who are
non-users of milk and eggs. But as this would have curtailed the
book’s usefulness,
especially to vegetarian beginners, the project was abandoned.
At
the same time, non-users of milk and eggs will find that their
interests have
been especially considered in very many of the recipes.
All
the recipes have been well tested. Many of them I evolved myself after repeated
experiments. Others I obtained from friends. But all of them are used
in my own little household. So that if any reader experiences
difficulty in
obtaining the expected results, if she will write to me, at 3, Tudor
Street, London,
E.C., and enclose a stamped envelope for reply, I shall be glad to give
any assistance in my power.
I
desire to record my gratitude here to the friends who have sent me
recipes; to
the graduate of the Victoria School of Cookery, who assisted me with much
good advice; to Cassell’s large Dictionary of Cookery, from
which I gathered
many useful hints; to the Herald of Health, which first published recipes
for the Agar-agar Jellies and Wallace Cheese; and to E. and B.
May’s Cookery
Book, from whence emanates the idea of jam without sugar. Lastly, I
would thank Mrs. Hume, of “Loughtonhurst,”
Bournemouth, with whom I have
spent several pleasant holidays, and who kindly placed her menus at
my
disposal.
FLORENCE
DANIEL.
Preface
to Second Edition
This
little cookery book was originally published for that
“straiter” sect of food-reformers
who abstain from the use of salt, yeast, etc. But, owing to repeated
requests from ordinary vegetarians, who find the book useful, I am now
including recipes for yeast bread, cheese dishes, nutmeat dishes, etc.
I have
put all these in the chapter entitled “Extra
Recipes.” To go to the opposite
extreme there is a short chapter for “unfired
feeders.” Other new recipes
have also been added.
The
note re Salads has been borrowed from E.J. Saxon, and the Vegetable Stew
in Casserole Cookery from R. & M. Goring, in The Healthy Life.
FLORENCE
DANIEL.
Contents
I.
UNFERMENTED BREAD
II.
SOUPS
III.
SAVOURY DISHES (AND NUT COOKERY)
IV.
CASSEROLE COOKERY
V.
CURRIES
VI.
VEGETABLES
VII.
GRAVIES AND SAUCES
VIII.
EGG COOKERY
IX.
PASTRY, SWEET PUDDINGS, JELLIES, &c.
X.
CAKES AND BISCUITS
XI.
JAM, MARMALADE, ETC.
XII.
SALADS, BEVERAGES, ETC.
XIII.
EXTRA RECIPES
XIV.
UNFIRED FOOD
XV.
WEIGHTS AND MEASURES, AND UTENSILS
XVI.
MENUS, ETC.
INDEX
*
* * * *
HEALTHY
LIFE BOOKLETS
Bound
in Art Vellum. 1 s. net each._
1.
THE LEAGUE AGAINST HEALTH. By Arnold Eiloart, B.Sc., Ph.D.
2.
FOOD REMEDIES. By Florence Daniel.
3.
INSTEAD OF DRUGS. By Arnold Eiloart, B.Sc., Ph.D.
4.
THE HEALTHY LIFE COOK BOOK. By Florence Daniel.
5.
NATURE VERSUS MEDICINE. By Arnold Eiloart, B.Sc., Ph.D.
6.
DISTILLED WATER. By Florence Daniel.
7.
CONSUMPTION DOOMED. By Dr. Paul Carton.
8.
NO PLANT DISEASE. By Arnold Eiloart, B.Sc., Ph.D.
9.
RHEUMATISM AND ALLIED AILMENTS. By Dr. H. Valentine Knaggs.
10.
RIGHT DIET FOR CHILDREN. By Edgar J. Saxon.
11.
SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton.
12.
UNFIRED FOOD IN PRACTICE. By Stanley Gibbon.
13.
THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs.
14.
HOW THE MIND HEALS AND WHY. By Florence Daniel.
15.
OSTEOPATHY. By Florence Daniel.
16.
A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker
17.
HEALTH THROUGH BREATHING. By Olgar Lazarus.
18.
WHAT TO EAT AND HOW MUCH. By Florence Daniel.
Nos.
14, 15 and 18 are in preparation.
LONDON:
C. W. DANIEL, LTD., Graham House, Tudor Street, E.C.
*
* * * *
I.—UNFERMENTED
BREAD.
1.
COLD WATER BREAD
1-1/4
lb. fine wholemeal (whole wheat?) flour to ¾ pint water.
Put
the meal into a basin, add the water gradually, and mix with a clean, cool
hand. (Bread, pastry, etc., mixed with a spoon, especially of metal,
will not be so light as that mixed with a light cool hand.)
Knead
lightly for 20 minutes. (A little more flour may be required
while kneading, as some brands of meal do not absorb so much water as
others, but do not
add more than is absolutely necessary to prevent the fingers sticking.)
Put the dough on to a floured board and divide into four round loaves.
Prick with a fork onto.
The
colder the water used, the lighter the bread, and if the mixing be done
by
an open window so much the better, for unfermented bread is air-raised.
Distilled or clean boiled rain-water makes the lightest
bread. But it should be
poured backwards and forwards from one jug to another several times, in
order
to aerate it.
Another
method of mixing is the following:--Put the water into the basin first and
stir the meal quickly into it with a spatula or wooden spoon. When it gets
too stiff to be stirred, add the rest of the meal. Knead for two
minutes, and
shape into loaves as above.
BAKING—Bake
on the bare oven shelf, floored. If possible have a few holes bored
in the shelf. This is not absolutely necessary, but any tinker or ironmonger
will perforate your shelf for a few pence. Better still are wire shelves,
like sieves. (This does not apply to gas ovens.)
Start
with a hot oven, but not too hot. To test, sprinkle a teaspoonful of flour
in a patty pan, and put in the oven for five minutes. At the end of
that time,
if the flour is a light golden-brown colour, the oven is right. Now put
in
the bread and keep the heat of the oven well up for half an hour. At
the end
of this time turn the loaves. Now bake for another hour, but do not make
up the fire again. Let the oven get slightly cooler. The same result
may perhaps
be obtained by moving to a cooler shelf. It all depends on the oven.
But
always start with a hot oven, and after the first half hour let the
oven get
cooler.
Always
remember, that the larger the loaves the slower must be the baking, otherwise
they will be overdone on the outside and underdone in the middle.
Do
not open the oven door oftener than absolutely necessary. If
a gas oven is
used the bread must be baked on a baking sheet placed on a sand tin.
A sand
tin is the ordinary square or oblong baking tin, generally supplied
with gas
stoves, filled with silver sand. A baking sheet is simply a piece of
sheet-iron, a
size smaller than the oven shelves, so that the heat may pass up and
round it. Any
ironmonger will cut one to size for a few pence. Do not forget to place
a vessel
of water (hot) in the bottom of the oven. This is always necessary in a
gas
oven when baking bread, cakes or pastry. It must not be
forgotten that ovens
are like children they need understanding. The temperature of the kitchen
and the oven’s nearness to a window or door will often make a
difference
of five or ten minutes in the time needed for baking. One gas oventhat
I knew never baked well in winter
unless a screen was put before it to keep away draughts!
ROLLS—If
you desire to get your bread more quickly it is only a question of
making smaller loaves. Little rolls may be cut out with a large egg-cup
or small
pastry cutter, and these take any time from twenty minutes to half an hour.
2.
EGG BREAD
.9
ozs. fine wholemeal, 1 egg, a bare ½ pint milk and water,
butter size of walnut.
Put
butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at
most ironmongers)
and let it remain in hot oven until it boils. Well whisk egg, and
add to it the milk and water. Sift into this liquid the wholemeal,
stirring all
the time. Pour this batter into the hot buttered tin. Bake in a very
hot oven
for 50 minutes, then move to a cooler part for another 50 minutes. When
done, turn out and stand on end to cool.
3.
GEM BREAD
Put
into a basin a pint of cold water, and beat it for a few minutes in
order to
aerate it as much as possible. Stir gently, but quickly, into this as
much fine
wholemeal as will make a batter the consistency of thick cream. It should
just drop off the spoon. Drop this batter into very hot greased gem pans.
Bake for half an hour in a hot oven. When done, stand on end to cool.
They
may appear to be a little hard on first taking out of the oven, but
when cool
they should be soft, light and spongy. When properly made, the uninitiated
generally refuse to believe that they do not contain eggs or baking-powder.
There
are proper gem pans, made of cast iron (from 1s.) for baking this bread,
and the best results are obtained by using them. But with a favorable
oven I have got pretty good results from the ordinary baking-tins with
depressions, the kind used for baking small cakes. But these are a thinner
make and apt to produce a tough crust.
4.
HOT WATER ROLLS
This
bread has a very sweet taste. It is made by stirring boiling water into
any
quantity of meal required, sufficient to form a stiff paste. Then take
out of
the basin on to a board and knead quickly with as much more flour as is
needed
to make it workable. Cut it into small rolls with a large egg-cup or small
vegetable cutter. The quicker this is done the better, in order to
retain the
heat of the water. Bake from 20 to 30 minutes.
5.
OATCAKE
Mix
medium oatmeal to a stiff paste with cold water. Add enough fine oatmeal
to make a dough. Roll out very thinly. Bake in sheets, or cut into biscuits
with a tumbler or biscuit cutter. Bake on the bare oven shelf, sprinkled
with fine oatmeal, until a very pale brown. Flour may be used in place
of the fine oatmeal, as the latter often has a bitter taste that many
people
object to. The cause of this bitterness is staleness, but it is not so noticeable
in the coarse or medium oatmeal. Freshly ground oatmeal is quite sweet.
6.
RAISIN LOAF
1
lb. fine wholemeal, 6 oz. raisins, 2 oz. Mapleton’s nutter,
water.
Well
wash the raisins, but do not stone them or the loaf will be heavy. If
the stones
are disliked, seedless raisins, or even sultanas, may be used, but the large
raisins give rather better results. Rub the nutter into the flour, add
the raisins,
which should be well dried after washing, and mix with enough water
to form a dough which almost, but not quite drops from the spoon.
Put
into a greased tin, which should be very hot, and bake in a hot oven at
first.
At the end of twenty minutes to half an hour the loaf should be
slightly browned.
Then move to a cooler shelf, and bake until done. Test with a knife
as
for ordinary cakes. For
this loaf a small, deep, square-cornered tin is required (price
6-1/2d.), the
same as for the egg loaf. 3 ozs. fresh dairy butter may be used in
place of the
2 ozs. nutter.
7.
SHORTENED BREAD
Into
1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a
stiff dough
with cold water. Knead lightly but well. Shape into small buns about 1
inch thick. Bake for an hour in a moderate oven.
II.—SOUPS
Soups
are of three kinds—clear soups, thick soups, and
purées. A clear soup is
made by boiling fruit or vegetables (celery, for example) until all the
nourishment
is extracted, and then straining off the clear liquid. A little sago
or macaroni is generally added and cooked in this. When carrots and turnips
are used, a few small pieces are cut into dice or fancy shapes, cooked separately,
and added to the strained soup. Thick soups always include some
farinaceous ingredients for thickening (flour, pea-flour, potato,
etc.). Purées
are thick soups composed of any vegetable or vegetables boiled and
rubbed
through a sieve. This is done, a little at a time, with a wooden spoon.
A
little of the hot liquor is added to the vegetable from time to time to
assist it
through.
1.
BARLEY BROTH
1
carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks
celery, 1 tea-cup
pearl barley, 3 qts. water. (The celery may be omitted if desired, or, when
in season, 1 tea-cup green peas may be substituted.)
Scrub
clean (but do not peel) the carrot and turnip. Wash celery, parsley, and
barley. Shred all the vegetables finely; put in saucepan with the
water. Bring
to the boil and slowly simmer for 5 hours. Add the chopped parsley and
serve.
2.
CREAM OF BARLEY SOUP
Make
barley broth as in No. 1. Then strain it through a wire strainer. Squeeze
it well, so as to get the soup as thick as possible, but do not rub the
barley
through. Skin ½ lb. tomatoes, break in halves, and cook to a
pulp very gently
in a closed saucepan (don’t add water). Add to the barley
soup, boil up
once, and serve.
In
cases of illness, especially where the patient is suffering from
intestinal trouble,
after preparing as above, strain through fine muslin. It should also be
prepared with distilled, or clean boiled rain-water.
3.
CLEAR CELERY SOUP
1
head celery, 2 tablespoons sago, 2 qts. water.
Wash
the celery, chop into small pieces, and stew in the water for 2 hours.
Strain.
Wash the sago, add it to the clear liquid, and cook for 1 hour. For
those who prefer a thick soup, pea-flour may be added. Allow 1 level tablespoon
to each pint of soup. Mix with a little cold water, and add to the boiling
soup. One or two onions may also be cooked with the celery, if liked.
4.
CHESTNUT SOUP
1
lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped
parsley, 1 tablespoon
wholemeal flour, 1-1/2 pints water.
First
put on the chestnuts (without shelling or pricking) in cold water, and boil
for an hour. Then remove shells and put the nuts in an enameled saucepan
with the fat. Fry for 10 minutes. Add the flour gradually, stirring all
the time, then add the water. Cook gently for half an hour. Lastly, add
the
parsley, boil up, and serve.
It
is rather nicer if the flour is omitted, the necessary thickness being obtained
by rubbing the soup through a sieve before adding the parsley.
Those
who do not object to milk may use 1 pint milk and 1 pint water in place
of the 1-1/2 pints water.
5.
FRUIT SOUP
Fruit
soups are used extensively abroad, although not much heard of in England.
But they might be taken at breakfast with advantage by those vegetarians
who have given up the use of tea, coffee and cocoa, and object to, or
dislike, milk. The recipe given here is for apple soup, but pears,
plums, etc.,
may be cooked in exactly the same way.
1
lb. apples, 1 qt. water, sugar and flavoring, 1 tablespoon sago.
Wash
the apples and cut into quarters, but do not peel or core. Put into a saucepan
with the water and sugar and flavoring to taste. When sweet, ripe
apples can be obtained, people with natural tastes will prefer no addition
of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of
lemon rind may be added. Stew until the apples are soft. Strain through
a sieve,
rubbing the apple pulp through, but leaving cores, etc., behind. Wash the
sago, add to the strained soup, and boil gently for 1 hour. Stir now
and then,
as the sago is apt to stick to the pan.
6.
HARICOT BEAN SOUP
2
heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped
parsley or
½ lb. tomatoes, nut or dairy butter size of walnut, 1
tablespoon lemon juice.
For
this soup use the small white or brown haricots. Soak overnight in 1
qt. of
the water. In the morning add the rest of the water, and boil until
soft. It may
then be rubbed through a sieve, but this is not imperative. Add the chopped
parsley, the lemon juice, and the butter. Boil up and serve. If tomato
pulp is preferred for flavoring instead of parsley, skin the tomatoes and
cook slowly to pulp (without water) before adding.
7.
LENTIL SOUP
4
breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4
sticks celery,
2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. butter.
Either
the red, Egyptian lentils, or the green German lentils may be used for this
soup. If the latter, soak overnight. Stew the lentils very gently in
the water
for 2 hours, taking off any scum that rises. Well wash the vegetables, slice
them, and add to the soup. Stew for 2 hours more. Then rub through a sieve,
or not, as preferred. Add the lemon juice, herb powder, and butter (nut
or dairy), and serve.
8.
MACARONI SOUP
½
lb. small macaroni, 2 qts. water or vegetable stock, ¾ lb.
onions or 1 lb. tomatoes.
Break
the macaroni into small pieces and add to the stock when nearly boiling.
Cook with the lid off the saucepan until the macaroni is swollen and very
tender. (This will take about an hour.) If onions are used for
flavoring, steam
separately until tender, and add to soup just before serving. If tomatoes
are used, skin and cook slowly to pulp (without water) before adding.
If the vegetable stock is already strong and well-flavored, no addition
of any kind will be needed.
9.
PEA SOUP
Use
split peas, soak overnight, and prepare according to recipe given for lentil
soup.
10.
POTATO SOUP
Peel
thinly 2 lbs. potatoes. (A floury kind should be used for this soup.)
Cut
into small pieces, and put into a saucepan with enough water to cover
them. Add
three large onions (sliced), unless tomatoes are preferred for
flavoring. Bring
to the boil, then simmer until the potatoes are cooked to a mash. Rub through
a sieve or beat with a fork. Now add ¾ pint water or 1 pint
milk, and
a little nutmeg if liked. Boil up and serve.
If
the milk is omitted, the juice and pulp of two or three tomatoes may be
added,
and the onions may be left out also.
11.
P.R. SOUP (Physical Regenerationist)
1
head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 tablespoons
coarsely chopped parsley.
This
soup figures often in the diet sheet of the Physical Regenerationists
for gouty
and rheumatic patients, but in addition to being a valuable medicine on
account of its salts, it is the most delicious clear soup that I know
of. To make:
chop the ingredients to dice, cover closely, and simmer until the quantity
of liquid is reduced to one half.
12.
P.R. BEEF TEA SUBSTITUTE
¼
pint pearl barley, ¼ pint red lentils, 2 qts. cold bran
water, flavoring.
To
make the bran water, boil 1 measure of bran with 4 measures of water
for not
less than 30 minutes. Simmer together the barley, lentils, and bran
water for
3 hours. To flavor, put 4 ozs. butter or 3 ozs. nutter into a pan with
1 lb. sliced
onions. Shake over fire until brown, but do not let them burn or the flavor
of the soup will be spoilt. Add these to the stock at the end of the first
hour. Any other vegetable liked may be chopped to dice and added.
Tomato
may be substituted for the onion if preferred and no fat used.
Strain
through a hair sieve, and serve the clear liquid after boiling up.
13.
SAGO SOUP
6
ozs. sago, 2 qts. stock, juice of 1 lemon.
Wash
the sago and soak it for 1 hour. Put it in a saucepan with the lemon juice
and stock, and stew for 1 hour.
14.
TOMATO SOUP
1
qt. water or white stock, 1 lb. tomatoes.
Slice
the tomatoes, and simmer very gently in the water until tender. Rub through
a sieve. Boil up and serve.
15.
VEGETABLE STOCK
To
4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots.
In
addition allow 1 carrot, 1 turnip, 1 onion, and ¼ head of
celery.
Clean
apple peelings and cores, and any fresh vegetable cuttings may also be
added with advantage. For white stock, use the white haricot
beans, rice, or macaroni
in place of lentils or brown haricots. Soak the pulse overnight, and simmer
with the vegetables for 4 hours. Any stock not used should be emptied
out of the stock pot, and boiled up afresh each day.
III.—SAVOURY
DISHES
The
recipes following are intended to be used as substitutes for meat,
fish, etc.
The body needs for its sustenance water, mineral salts, [Footnote: I
allude to mineral
salts as found in the vegetable kingdom, not to the manufactured salts,
like the ordinary table salt, etc., which are simply poisons when taken
as
food.] fats and oils, carbohydrates (starch and sugar), and proteins
(the flesh
and muscle-forming elements). All vegetable foods (in their natural state)
contain all these elements, and, at a pinch, human life might
be supported
on any one of them. I say “at a pinch” because if
the nuts, cereals and
pulses were ruled out of the dietary, it would, for most people, be deficient
in fat and protein. Whole wheat, according to a physiologist whose
work is one of the standard books on the subject, is a perfectly
proportioned, complete food. Hence it is possible to live
entirely on good bread
and water.
Nuts
are the best substitute for flesh meat. Next in order come the pulses.
After
these come whole wheat and unpolished rice. Both nuts and pulses contain,
like flesh meat, a large quantity of protein in a concentrated form.
No
one needs more than ¼ lb. per day, at most, of either.
(Eggs, of course, are
a good meat substitute, so far as the percentage of protein is
concerned.)
1.
ALMONDS, ROASTED
Take
any quantity of shelled almonds and blanch by pouring boiling water on
them. The skins can then be easily removed. Lay the blanched almonds on
a tin, and bake to a pale yellow colour. On no account let them brown,
as
this
develops irritating properties. To be eaten with vegetable stews and pies.
(That is, with any stew or pie which contains neither nuts nor pulse.)
2.
CHESTNUTS, BOILED
An
excellent dish for children and persons with weak digestive powers. The
chestnuts
need not be peeled or pricked, but merely well covered with cold water
and brought to the boil, after which they should boil for a good half hour.
Drain off the water and serve hot. They may also be boiled, peeled, mashed
and eaten with hot milk.
3.
CHESTNUT SAVOURY
Boil
for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes.
Barely cover
with water, and stew gently until tender. When done, add some chopped
parsley and thicken with chestnut flour or fine wholemeal. For those
who prefer it, milk and dairy butter may be substituted for the water and
nut fat.
4.
CHESTNUT PIE
1
lb. chestnuts, ½ lb. tomatoes, short crust.
Boil
the chestnuts for half an hour. Shell. Skin the tomatoes and cut in
slices. Well
grease a small pie-dish, put in the chestnuts and tomatoes in alternate
layers.
Cover with short crust (pastry recipe No. 3) and bake until a pale brown.
Serve with parsley, tomato, or white sauce.
5.
CHESTNUT RISSOLES
1
lb. chestnuts, 1 tablespoon chopped parsley, corn flour and water or 1
egg.
Boil
the chestnuts for half an hour. Shell and well mash with a fork. Add
the parsley.
Dissolve 1 tablespoon corn flour in 1 tablespoon water. Use as much of
this as required to moisten the chestnut, and mix it to a stiff paste.
Shape into
firm, round, rather flat rissoles, roll in white flour, and fry in deep
oil or fat
to a golden brown colour. Serve with parsley or tomato sauce. For
those who take eggs, the rissoles may be moistened and bound with a beaten
egg instead of the cornflour (cornstarch) and water. They may also be +
rolled in egg and
bread-crumbs after flouring.
6.
HARICOT BEANS, BOILED
½
pint beans, 1 oz. butter, water, 1 teaspoon lemon juice.
The
small white or brown haricots should be used for this dish. Wash well, and
soak overnight in the water. In the morning put in a saucepan in the same
water and bring to the boil. Simmer slowly for 3 hours. When done
they
mash readily and look floury. Drain off any water not absorbed. Add the
butter and lemon juice, and shake over the fire until hot. Serve with parsley
or white sauce.
7.
HARICOT RISSOLES
½
pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon
juice, 1
teaspoon mixed herbs, or 1 tablespoon chopped parsley.
Cook
the haricots as in preceding recipe. Mash well with a fork, add the onion
finely grated, and the parsley or herbs. (This may be omitted if preferred.)
Form into firm, round, rather flat rissoles. Roll in white flour. Fry in
deep oil or fat to a golden brown colour. Serve with tomato sauce,
brown gravy,
or parsley sauce.
8.
LENTILS, STEWED
1
cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon
lemon juice.
Use
either the red Egyptian, or the green German lentils. Wash well in several
waters, drain, and put to soak overnight in the water. Use this same water
for cooking. Cook very slowly until the lentils are soft and dry. They should
just absorb the quantity of water given. (If cooked too quickly it may be
necessary to add a little more.) A little thyme or herb powder may be cooked
with the lentils, if liked. When done, drain off any superfluous water,
add the butter and the lemon juice, shake over the fire until hot. Serve
with baked potatoes and tomato sauce.
9.
LENTIL PASTE
½
pint red lentils, ½ pint bread-crumbs, 2 ozs. butter or
1-1/2 oz. nutter, 2 teaspoons
lemon juice, ½ a nutmeg.
Well
wash the lentils and place on the fire with just enough water to cover them.
Simmer gently until quite soft. Add the butter, lemon juice, nutmeg, and
bread-crumbs. Stir well, heat to boiling point, and cook for 10
minutes. Put
in jars, and when cold pour some melted butter or nutter on the top. Tomato
juice may be used in place of the lemon juice if preferred.
10.
LENTIL AND LEEK PIE
2
cups lentils, 12 small leeks, 4 cups water, short crust.
Put
the lentils, water, and leeks, finely shredded, into a covered jar or
basin. Bake
in a slow oven until done. Put into a greased pie-dish and cover with short
crust. (If lentils are very dry, add a little more water.) Bake. Serve
with boiled
potatoes, brown gravy, and any vegetable in season, except spinach or
artichokes.
11.
LENTIL RISSOLES
1
teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules,
cornflour or
egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated lemon rind, 2
teaspoons
mixed herbs.
Cook
the lentils slowly in a saucepan with the water until they are soft and
dry.
Steam the onions. If Kornules are used, add as much boiling water to them
as they will only just absorb. If bread-crumbs are used, do not moisten
them.
Add the grated yellow part of the lemon rind and the herbs. Mix all the
ingredients well together and slightly moisten with rather less than a tablespoonful
of water in which is dissolved a teaspoonful of raw cornflour. This
is important, as it takes the place of egg for binding purposes. Shape into
round, flat rissoles, roll in white flour, and fry in boiling oil or
fat until a
golden-brown
colour.
A
beaten egg may be used for binding in place of the cornflour, and the rissoles
may be dipped in egg and rolled in breadcrumbs before frying. Serve hot
with brown gravy or tomato sauce. Or cold with salad.
12.
MACARONI AND TOMATO
¼
lb. macaroni, 1 oz. butter, ½ lb. tomatoes, parsley.
Use
the best quality of macaroni. The smaller kinds are the most convenient
as
they cook more quickly. Spaghetti is a favorite kind with most cooks. Break
the macaroni into small pieces and drop it into fast boiling water. Cook
with the lid off until quite tender. Be particular about this, as underdone
macaroni is not a pleasant dish. (With a little practice the cook will
be able to calculate how much water is needed for it all to be absorbed
by
the time the macaroni is done.) When done, drain well, add the butter, and
shake over the fire until hot.
While
the macaroni is cooking, skin the tomatoes, break in halves, and put into
a tightly-covered saucepan. (Do not add water.) Set at the side of the stove
to cook very slowly. They should never boil. When reduced to pulp they
are done.
Pile
the macaroni in the middle of a rather deep dish, and sprinkle with chopped
parsley. Pour the tomato round and serve.
13.
MUSHROOM AND TOMATO
Many
food reformers consider mushrooms to be unwholesome, and indeed,
In
the ordinary way, they are best left alone. But if they can be obtained
quite fresh,
and are not the forced, highly-manured kinds, I do not think they are injurious.
But the very large variety, commonly called horse mushrooms, should
not be eaten.
Peel
and stalk the mushrooms. Examine them carefully for maggots. Fry in just
enough nutter to prevent them sticking to the pan. Cook until quite tender.
Pile on a warm, deep dish. Slice the tomatoes and fry in the same pan,
taking care not to add more nutter than is absolutely necessary. When tender,
arrange the tomato slices round and on the mushrooms. Pour a tablespoonful
or more, according to the amount cooked, of hot water into the
pan. Stir well and boil up. Pour the gravy formed over the mushrooms, and
serve.
14.
NUT COOKERY
For
nut-cookery, a nut mill or food chopper of some kind is necessary. A
tiny food
chopper, which can be regulated to chop finely or coarsely as required,
may
be bought for 3s. at most food-reform stores. It also has an attachment
which
macerates the nuts so as to produce “nut butter.”
The larger size at 5s.
is the more convenient for ordinary use. If only one machine can be afforded,
the food chopper should be the one chosen, as it can also be used for
vegetables, breadcrumbs, etc. The nut-mill proper flakes the nuts, it
will not
macerate them, and is useful for nuts only. But flaked nuts are a welcome
and pretty addition to fruit salads, stewed fruits, etc.
If
the nuts to be milled or ground clog the machine, put them in a warm oven
until they just begin to change colour. Then let them cool, and they will
be found crisp and easy to work. But avoid doing this if possible, as
it dries
up the valuable nut oil.
15.
NUT ROAST
2
breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 breakfast
cups ground nuts, nutter.
Any
shelled nuts may be used for this roast. Some prefer one kind only; others
like them mixed. Almonds, pine-kernels, new Brazil nuts, and new walnuts
are nice alone. Old hazel nuts and walnuts are nicer mixed with pine-kernels.
A good mixture is one consisting of equal quantities of blanched
almonds, walnuts, hazel nuts, and pine-kernels; where strict
economy
is a consideration, peanuts may be used. Put a few of each kind alternately
into the food chopper and grind until you have enough to fill two cups.
Mix with the same quantity breadcrumbs. Grate the onions, discard all
tough pieces, using the soft pulp and juice only with which to mix the nuts
and crumbs to a very stiff paste. If onions are disliked, skin and mash
two
tomatoes for the same purpose. Or one onion and one tomato may be used.
Well
grease a pie-dish, fill it with the mixture, spread a few pieces of
nutter (or
butter) on the top, and bake until brown.
Another method.—For
those who use eggs, the mixing may be done with a well-beaten
egg. The mixture may also be formed into an oblong roast, greased,
and baked on a tin. Serve with brown gravy or tomato sauce.
16.
NUT RISSOLES
Make
a stiff mixture as for nut roast, add a tablespoonful savory herbs if liked.
Form into small, flat rissoles, roll them in white flour, and fry in
deep fat
or oil. Serve hot with gravy, or cold with salad.
17.
NUT PASTE
A
nourishing paste for sandwiches is made by macerating pine-kernels with
the
“nut butter” attachment of the food chopper, and
flavoring with a little fresh
tomato juice. This must be used the same day as made as it will not keep.
Another method.—Put
equal quantities of pea-nuts and pine-kernels into a warm
oven until the latter just begin to colour. The skins of the pea-nuts will
now be found to rub easily off. Put the mixed nuts through the macerator
and mix to a stiff paste with some tomato juice. Put in a saucepan and
heat to boiling point. Pour melted butter over top. This may be kept
until
the next day, but no longer.
18.
NUT AND LENTIL ROAST AND RISSOLES
Proceed
as for nut roast or rissoles, but use cold stewed lentils (see recipe) in
the place of bread-crumbs.
19.
PINE KERNELS, ROASTED
Put
on a tin in a warm oven, bake until a very pale golden colour. On no account
brown. Serve with vegetable stew.
20.
RICE, BOILED
1
cup unpolished rice, 3 cups water.
Put
the rice on in cold water, and bring it gradually to the boil. Boil
hard for 5
minutes, stirring once or twice. Draw it to the side of the stove,
where it is comparatively
cool, or, if a gas stove is used, put the saucepan on an asbestos mat
and turn the gas as low as possible. The water should now gradually steam
away, leaving the rice dry and well cooked. Serve plain or with curry.
21.
RICE, SAVOURY
Cook
rice as in foregoing recipe. Fry a small, finely-chopped onion in very little
fat. Add this to the cooked rice with butter the size of a walnut, and
a pinch
of savory herbs. Shake over the fire until hot. Serve with peeled baked
potatoes and baked tomatoes.
22.
RICE AND EGG FRITTERS
Mix
any quantity of cold boiled rice with some chopped parsley and well
beaten egg.
Beat the mixture well, form into small fritters, roll in egg and bread-crumbs
or white flour, and fry to a golden brown. Serve with egg sauce.
23.
TOAD-IN-THE-HOLE
Grease
a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small peeled mushrooms.
Make a batter as for Yorkshire pudding and pour over. Bake until
golden brown.
24.
VEGETABLE MARROW, STUFFED
1
medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage,
2 medium
onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water.
Chop
the onion small and mix with the bread-crumbs, sage, and milk or water.
Peel the marrow and scoop out the pith and pips. (Cut it in halves to do
this, or, better still, if possible cut off one end and scoop out
inside with a long
knife.) Tie the two halves together with clean string. Stuff the marrow
and
bake for 40 minutes on a well-greased tin. Lay some of the nutter on
top and
baste frequently until done. It should brown well. Serve with brown gravy
or white sauce.
25.
VEGETABLE MARROW AND NUT ROAST
Make
a paste as for nut roast (see recipe). Peel marrow, scoop out the inside,
and stuff. Bake from 40 minutes to an hour in a hot oven. Baste frequently.
26.
VEGETARIAN IRISH STEW
1
lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter
or butter,
2 small carrots or parsnips, or 1 cup fresh green peas.
A
saucepan with a close-fitting lid, and, if a gas stove is used, an
asbestos mat
(price 3-1/2d. at any ironmongers) is needed for this stew. Skin the tomatoes,
peel and quarter the onions, and put them into the saucepan with the
nutter and shut down the lid tightly. If a gas or oil flame is used,
turn it as
low as possible. Put the asbestos mat over this and stand the saucepan upon
it. At the end of 1 hour the onions should be gently stewing in a sea
of juice.
Add the potatoes now (peeled and cut in halves). Also the peas, if in season.
Cook for another hour. If carrot or parsnip is the extra vegetable
used,
cut into quarters and put in with the onions. When done, the onions are
quite soft, and the potatoes, etc., just as if they had been cooked in
a steamer.
Note
that the onions and tomatoes must be actually stewing when the potatoes
are put in, as the latter cook in the steam arising from the former. Consequently,
they should be laid on top of the onions, etc., not mixed with them.
If cooked on the kitchen range, a little longer time may be needed, according
to the state of the fire. Never try to cook quickly, or the juice will dry
up and burn. The slow heat is the most important point.
27.
VEGETABLE PIE
Cook
the vegetables according to recipe for vegetable stew. When cold put in
a pie-dish (gravy and all) and cover with short crust. Bake for half an
hour.
If preferred, the vegetables may be covered with cold mashed potatoes in
place of pie-crust. Top with a few small pieces of nutter, and bake
until brown.
28.
VEGETABLE STEW
1
carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2
onions, 2 tomatoes,
1 teaspoon lemon juice, nutter size of small walnut.
Scrub
and scrape the carrot, turnip, parsnip and artichokes. Peel the potato and
onions. Shred the onions and put them into a stew-pan with the nutter. Shake
over the fire, and fry until brown, but do not burn or the flavor of
the stew
will be completely spoilt. Cut the carrot and parsnip and potato into quarters,
the artichokes into halves, and put into the stew-pan with the onions.
Barely cover with water. Bring to the boil and stew very gently until tender.
Skin the tomatoes, break in halves, and cook slowly to a pulp in a separate
pan. Add these, with the lemon juice, to the stew, and slightly
thicken
with a little wholemeal flour just before serving.
IV.—CASSEROLE
COOKERY
Casserole
is the French word for stew-pan. But “Casserole
Cookery” is a phrase
used to denote cookery in earthenware pots. It commends itself especially
to food-reformers, as the slow cookery renders the food more digestible,
and the earthenware pots are easier to keep clean than the ordinary
saucepan. The food is served up in the pot in which it is cooked, this
being simply placed on a dish. A large pudding-basin covered with a plate
may be used in default of anything better. A clean white serviette is generally
pinned round this before it comes to table. Various attractive looking brown
crocks are sold for the purpose. But anyone who possesses the
old-fashioned “beef-tea” jar needs nothing else. It
is important to ensure that
a new casserole does not crack the first time of using. To do this put
the casserole
into a large, clean saucepan, or pail, full of clean cold water. Put over
a fire or gas ring, and bring slowly to the boil. Boil for 10 minutes
and then
stand aside to cool. Do not take the casserole out until the water is cold.
1.
FRENCH SOUP
2
carrots, 1 turnip, 1 leek, 1 stick celery, ½ cabbage, 1 bay
leaf, 2 cloves, 6 peppercorns,
3 qts. water.
Scrape
and cut up carrots and turnip. Slice the leek, and cut celery into
dice. Shred
the cabbage. Put into the jar with the water, and place in a moderate oven,
or on the top of a closed range. If it is necessary to use a gas ring,
turn very
low and stand jar on an asbestos mat. Bring to the boil slowly and then
simmer
for 2-1/2 hours.
2.
HOT POT
1
lb. potatoes, 2 carrots, 1 large onion, |
