AN ANSWER TO THE CALL FOR RECIPES.
By F. E. G.
As a call is made for recipes for the preparation of health foods, at home, that will take the place of meat and mush, I send a few, which I hope may be a help to some one. I wish first to express my gratitude for the comforting words and helpful hints that the dear REVIEW, especially the Home department, brings to us each week. 1¾ pounds nut butter.
3 tablespoonfuls white flour.
1 tablespoonful cornstarch.
½ teaspoonful salt.
1 pint cereal coffee. Mix thoroughly, and steam in a double boiler four or five hours. This is nice, and when cold, may be sliced as cold meat, or cut into small squares and cooked with beans, or it may be used in many other ways in which one would use cooked meat. Here is another recipe. This does not require cooking, and is to be eaten cold:— 3 cups nut butter.
1 cup malt.
1 cup gluten. Mix the flour and butter first. Good molasses may be substituted for the malt, which seems much like molasses, but is more easily digested; and nicely browned white flour may be used instead of the gluten, though the results will not be so satisfactory. A good homemade nut butter may be made from the peanuts. Get a nut mill from Battle Creek, or an Empress meat chopper, with a piece of fine perforated tin fitted to the plate against which the knives work, the smooth side of the tin being next to the knives. Roast the nuts until the hulls may be removed easily by rubbing in the hands. Grind, and put what is wanted for table use in a double boiler, and cooked three or four hours. Mix, as needed for the table, with a little water, and salt if desired. The butter that is used in cooking need not be cooked unless one prefers to do so. Although this is not as nice as the granola made at Battle Creek, it answers well as a substitute:— 6 pounds white flour.
2 pounds graham.
2 pounds oatmeal. Soak the oatmeal half an hour, knead thoroughly, roll out in sheets one-fourth inch thick, and bake. When all is baked, pile your dripping pans full, and rebake in a moderate oven. Break in small pieces, and grind in the Empress meat chopper (with the perforated tin removed) or in a coffee mill. 3 pounds white flour.
1 quart water. Mix and let stand one hour, then add one gallon of water, and wash until the water is thick starch; turn off nearly all the water, add flour enough to mix, cut in pieces about the size of a walnut, and bake slowly, after which grind fine. This is much superior to the common baby foods, and may be used in the same way, as well as in many other ways. Cut very fine or mash one-half pound of the nut meat; mix two cups of granola with three cups of warm water, and season with a little salt and sage; put in alternate layers of the granola and the nut meat, finishing with the nut meat. Press this together, and bake until it is a light brown.