VEGETABLE DINNER MENU AND RECIPES.
By John Harvey Kellogg
Walnut Lentil Patties. Cabbage and Cream. NUT SOUP.—Heat one and one-half quarts of tomatoes, add two quarts of boiling water, and let come to boil. Mix two heaping spoonfuls of nut butter, as for table use, and when the tomato broth comes to boil, thicken with two or three tablespoonfuls of braided flour. Pour half of this stock gradually into the butter, mix well and return to the remaining stock, stirring as you do so. Cook a few minutes longer, and serve with sippets of bread dried in the oven. VERMICELLI-NUTTENA PIE.—Slice eight ounces nuttena into a saucepan, add half a pint of water, and simmer for ten minutes. Remove from the fire and press the nuttena through a fine-mesh strainer with a wooden potato masher. Add the gravy the nuts were cooked in. It may require a little more water to make it thin enough to spread readily. Add salt to taste. Cook eight ounces of vermicelli in plenty of boiling water for ten minutes. Strain off the water, add as much water again, and again strain it away. Cover the bottom of the pie-dish or a small baking-pan with half of the vermicelli, and spread the nuttena upon it, and cover with the remainder of the vermicelli. Break three eggs, and beat them; add a pint of milk and a little salt, and turn the water from the custard on the pie, and with the handle of a spoon make insertions over the pie to let the custard soak through. Sprinkle a little bread crumbs or granola on the top, and bake forty or forty-five minutes. WALNUT LENTIL CROQUETTES.—Cook till done one and one-half pints lentils in four quarts of water. Add, if liked, a little sage, a spray of parsley, a slice of onion, and one or two tomatoes. Strain off the broth and keep it for soup. Mash the lentils, etc., through a colander, add one-half cup bread crumbs. Crack one-half pound walnuts and crush meats with a rolling-pin on your bread board, or run it through an Enterprise meat mincer, if convenient, and add it to the lentil mixture. Flour the hands well, and make into balls or whatever shape fancy may dictate. Put on an oiled baking-pan, brush each over with a little thick cream, and bake ten minutes in a quick oven. Serve with vegetable gravy, made with one carrot, one turnip, yellow, one-half head celery, a little parsley, three or four tomatoes, two onions and a tablespoonful of olive oil, two spoonfuls of dry flour. Put the oil in the saucepan, and when hot slice and add the vegetables all at once. Cook over the hot part of the stove without burning for five or six minutes; then cover the saucepan, and cook gently for one hour; then stir in the dry flour, and add one and one-half quarts of boiling water; stir and strain, and serve with patties. CABBAGE AND CREAM.—Take one large white cabbage and pick off the decayed leaves; cut the cabbage in pieces an inch square, wash well with cold water, drain, and cook in plenty of boiling salted water for ten minutes. Have some more salted water boiling in another saucepan; throw away the water from the cabbage and pour the boiling water on it, and cook ten minutes. Have some more water boiling, throw away the water from the cabbage, and pour the boiling water on it, and cook fifteen minutes. Turn off the water and let the cabbage stand in a colander for a few minutes. Make a rich cream sauce, press the water from the cabbage, return it to the saucepan, and pour the cream sauce over it. Cook for five minutes, and serve on toast. The cabbage will taste like asparagus if cooked as described. APPLE NUT PUDDING.—Grate two large apples, mix with them a quarter pound of nuttena, press through a soup strainer with a potato masher, add the yolks of three eggs, and beat well with an egg-beater. Now whip the whites of the eggs to a stiff froth and fold into the mixture. Add a little flavoring to taste, put in the pudding-pan, bake thirty minutes. Use sweet apples, and no sugar will be needed. The flavoring may be omitted if not liked. Serve with cream sauce, or with cream. CREAM SAUCE.—Bring one pint cream and one pint milk to a boil; add braided flour enough to make a thick sauce; add salt to taste. The sauce should adhere to the spoon when it is poured from it. If the sauce is desired richer the beaten yolk of one or two eggs may be added. J. E. PATERSON. Sanitarium, St. Helena, Cal.