SOME RECIPES by John Harvey Kellogg

Pacific Press Publishing Company · Oakland, California · Feb 7, 1900

SOME RECIPES.

By John Harvey Kellogg

Vermicelli Nuttena Pie.—Slice eight ounces nuttena into a saucepan; add one pint of water, cook slowly ten minutes; rub through a fine-mesh soup strainer; add two eggs beaten well, and a little salt. Cook six ounces of vermicelli in plenty of boiling water, for twenty minutes; strain away the water; add as much water again, and again strain it off. Have a pie dish ready, greased. Cover the bottom with a thin even layer of vermicelli, then a layer of nuttena, and alternate till all is used up. Mix three tablespoonfuls, heaped up, of nut or almond butter to a cream with one pint of water; add three beaten eggs, and salt to taste; turn this custard over the pie mixture. Sprinkle a little sifted granola on top and bake thirty minutes. This is sufficient for eight persons. Average cost, 32½ cents.

Vegetable Roast.—Bake six medium-sized onions to a rich brown, add one pint of boiling water, half a pint of tomatoes, one tablespoonful of one hundred per cent. gluten meal; cover the pan with a piece of greased paper, and return to the oven. Cook fifteen or twenty minutes longer, remove from the oven, and strain off the gravy. Put half a pound of granola in a mixing-pan, pour one pint of the onion gravy on the granola, keeping the remainder to serve with the roast. Salt to taste. Beat three eggs and add them, mixing well. Have a half pound of nuttolene, nuttose, or mucose sliced very thin. Grease a one-pound bread-pan (one with a false bottom); cover the bottom with a layer of the mixture, place a layer of the sliced nuttolene on that, then a layer of the mixture, then a layer of the nuttolene, and so on until all is used. Finish with the granola mixture on top. Bake thirty minutes. Turn out, cut in slices as you would roast beef, and serve with the gravy. The eggs and onions may be omitted if not liked, and lentil and tomato gravy substituted.

American Rarebit.—Slice one-half pound nuttose into a saucepan, add one-half pint of water, and cook for ten minutes. Then rub through a strainer. Mix three tablespoonfuls of almond butter to a cream as for table use; add one pint of boiling water, and stir this cream into the nuttose. Cook for five or six minutes. Add the yolks of two and one whole egg well beaten, gradually stirring as you do so; salt to taste, and serve on toast.

Nuttose on Toast.—Mince one onion and cook it in a quart of milk fifteen or twenty minutes. Mince (not chop) one-half pound of nuttose; strain away the milk from the onion, bring to a boil, add the nuttose, and cook with a slow heat thirty minutes. Bring to a boil and thicken with three tablespoonfuls of braided flour (flour mixed with water); salt to taste, and serve on toasted bread or on zwieback dipped in warm milk for one second. The beaten yolk of an egg added just before serving improves this dish. This is sufficient for six persons, with average cost of thirty cents.

Nutlet in Cream.—Steep one onion in two quarts of milk for twenty minutes; remove the onion; add two heaping tablespoonfuls of flour; slice one-half pound of nutlet in six pieces, and simmer them in the cream for twenty or thirty minutes. Salt to taste, and serve on zwieback with plenty of the cream sauce. This is sufficient for six persons. Average cost, 25 cents.

Macaroni Pudding.—Boil six ounces of macaroni in one quart of milk or water, with the rind of a lemon, until tender. Remove the rind. Beat four eggs, add one-half pound sugar, one pint of milk, and one-half pound of seedless raisins. Beat well, and add this custard to the macaroni. Pour it into a dish; cover with a crust made of one kitchen spoonful of nut butter and two cups of flour. Rub together and moisten with water as for ordinary pie paste. Cover the macaroni with the paste. Bake twenty minutes.

J. E. PATTERSON.