p. 13 | DINNER MENU by John Harvey Kellogg

Pacific Press Publishing Company · OAKLAND, CALIFORNIA · Nov 1, 1899

FromSigns of the Times, Vol. 25, No. 44.

DINNER MENU.

By John Harvey Kellogg

Flemish Soup      Nuttose Cutlets

Rice Croquettes and Jelly      Cabbage Salad

Cream Tartlets      Cabbage Salad

Flemish Soup.—One yellow turnip, one small carrot, half head of celery, one small bunch of green onions or two leeks, one head of lettuce, a bunch of asparagus, half teacup spinach left from yesterday's dinner, two tablespoonfuls olive-oil, yolk of two eggs, half a pint strained tomatoes, four quarts boiling water, two or three tablespoonfuls of breaded flour to thicken. Chop the vegetables all together (use only the tops of the asparagus), put the oil in the soup kettle, and throw in the vegetables; cover the pot, and stew gently for one hour. Then add the water and cook an hour longer, and thicken with the flour. Now beat the yolk of eggs well, and add three ladlefuls of the soup to them, a little at a time, beating the eggs as you add the soup. Pour the egg mixture into the soup. Keep stirring as you do so. Cook the soup for five minutes longer, but do not leave off stirring or the eggs will curdle. Serve hot with sippets of toasted bread.

Nuttose Cutlets.—Slice one onion and half a head of celery and put them in a saucepan; add half a pint of tomato and a little sage. Now slice and add to this one pound nuttose, nucose, or nutlet, cover the saucepan, and cook with gentle heat for one hour. Have another saucepan ready, into which put one and a half quarts granose. Set soup strainer over the saucepan, turn the sliced nuttose, etc., into the strainer, and with a potato masher press it through onto the granose, and mix well. A little more water may be added if it is too dry.

Make into pear-shaped balls, and with a knife flatten and shape into cutlets. Insert a piece of macaroni two inches long, to represent the bone. Lay them on an oiled baking-pan and brush over with a beaten egg; cook in a quick oven fifteen minutes. Serve on green peas or puree of green peas, or on a puree of tomatoes.

Rice Croquettes and Jelly.—Put one cup of rice on to boil in three cups water, and two tablespoonfuls of sugar. Cover and cook until rice is tender; do not stir while cooking. When cooked, remove from the stove and turn the rice out into an agate milk-pan or anything of the kind, and work in it the yolk of two eggs and a little salt. Flour the hands and shape into balls, and with the forefinger make a hole in the center of each to hold a teaspoonful of jelly. Egg and bread-crumb them and bake in quick oven fifteen minutes. Serve with a slice of orange under each croquette and a teaspoonful of jelly in each hole. A little thickened grape juice makes a nice sauce for this dish.

Cabbage Salad.—Mince finely some white, tender cabbage; add lemon juice and salt to taste. A little celery salt added gives a nice flavor to this salad.

Cream Tartlet.—Make a paste of two whites and four yolks of eggs, two tablespoonfuls of thick cream, four tablespoonfuls of sugar, two cups of flour. Work very lightly, and roll it out a quarter of an inch thick. Line patty-pans or tartlet pans with the paste and fill them with rice to keep the shape. Bake in a moderate oven ten or fifteen minutes. Remove rice and fill them with apple jam or marmalade, and put a tablespoonful of whipped cream on each.

J. E. PATERSON.