Vegetarian Recipes

Pacific Press Publishing Company · Oakland, Cal., Kansas City, and New York · Nov 29, 1899

FromSigns of the Times, Vol. 25, Nos. 48, 49.

Vegetarian Recipes

Sago Cream Soup.—Two qts. milk, 1½ pt. cream, 1 egg, ½ cup sago, salt. Bring the milk to a boil, wash the sago, and add it to the milk, and simmer for 40 minutes; add the cream, which should be previously boiled; beat the yolk of the egg and add it to this soup, being careful to avoid curdling; add salt and serve. A laurel leaf steeped in the soup for a few minutes before serving will give the soup a nice flavor.

Fricasseed Protose.—One can of protose, 2 onions, 2 eggs, 2 heads of celery root, 3 large tomatoes, teaspoonful of parsley, bread to garnish, vegetable broth. Slice the onions, celery root, tomatoes, and bake in the oven to rich brown, without burning. Add enough vegetable broth to make 1½ qts. When strained, cook a few minutes longer, and strain through a soup strainer. Rub as much of the vegetables through as possible, cut the protose in cubes of about one inch in size, and simmer in the gravy from thirty to forty minutes. Beat the eggs and add them with the parsley a few minutes before serving. Garnish with green peas, or sippets of toasted bread, and serve hot.

Baked Macaroni.—Half pound of macaroni, 1½ qts. of milk, 1 pint of cream, 3 eggs. Cook the macaroni in plenty of water until tender, then wash in a colander with a quart or two of water. Let drain; turn the macaroni in an agate baking-pan, make a custard of the eggs and milk, salt to taste, and pour it over the macaroni. Sprinkle a little granola or bread crumbs over the top and bake ½ hour. Add ½ pt. of milk to the cream, bring to a boil, thicken with a little flour, and serve as cream sauce with the macaroni.

Walnut Lentil Paddies.—One lb. of German lentils, ½ of a teaspoon of sage, 1 onion, cup of bread crumbs, ½ lb. of chopped walnuts, parsley, and salt to taste. Cook the lentils in 2 qts. of water until nearly done; add the onions, sage, parsley, and salt; cook until done without burning. Strain what little broth there is when done, and mash the lentils through a small mash colander. Add the bread crumbs and walnuts, mix well, flour the hands, and make the mixture into balls. Brush over with a beaten egg or cream. Bake on a greased baking-pan 15 minutes. Serve with tomato sauce.

Escalloped Tomatoes.—Six large tomatoes, 1 cup of bread crumbs, a little sage, a leek, 2 eggs, ½ teaspoonful salt; mince fine. Select large, smooth tomatoes, wash and cut them in half, remove the seed with a teaspoon without breaking the outer skin. Moisten the mixture with the eggs. You may need to moisten with a little water; if so, use the juice from the tomatoes. Fill the tomato shells with the mixture; bake in a moderate oven ½ hour.

Pumpkin Pie.—Six cups of cooked pumpkin, 1 cup of light brown sugar, 1 cup of flour thickening or 6 eggs, 1 pt. of milk, ½ teaspoon of salt, ½ lemon rind; mince fine. For the crust 3 cups of flour, 4 tablespoonfuls of olive-oil, 3 cups of water, a little salt. Drain the pumpkin dry after cooking, and mash it through a strainer. Stir in the sugar, the braided flour, the salt, mince lemon rind, and, lastly, the milk, and, if the eggs are used, omit the flour, beat well, and add with the milk. Mix the oil thoroughly in the dry flour, the same as butter is mixed in the making of an ordinary pie paste; add the water and mix into a soft dough. Flour the bread board and lay the dough on it. With the knuckles press it out evenly to ½ inch in thickness. Then fold the paste over and press the edges together to prevent the imprisoned air made by the knuckles in the dough from escaping. Repeat the process of kneading and folding three times, when the paste will be ready for use. Cover pie pan with dough after it has been rolled out in the ordinary manner; fill with the pumpkin, and bake ¾ of an hour.

Nut Cake.—One lb. walnuts, 3 cups of flour, 1 heaping cup sugar, 12 eggs, 1 tablespoonful vanilla or lemon extract, 1 pt. cream, 3 spoonfuls almond meal. Shell and chop the nuts, break the eggs and separate them, add the sugar and cream to the yolk, and beat as stiff as you can get it; add the nuts, beat a few minutes longer, and stir in the flour. Whip the white to a stiff froth, and fold it into the mixture; add the almond meal and extract last. Grease a cake mold, put in the mixture, and bake 1 hour.