Guide for nut cookeryAlmeda Lambert


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THE NEW YORK
PUBLIC LIBRARY
AffTOB. LENOX AND
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A MCRALO PM'Q C0.
- -TlS CHEEK. MiCH.


GUIDE
FOR
NUT COOKERY
Together with a Brief History of Nuts
and Their Food Values
BY
MRS. ALMEDA LAMBERT
ILLUSTRATED
JOSEPH LAMBERT & COMPANY
Battle Creek, Michigan
1899


TOE HEW YORK
PUBLIC LIBRARY
265174R
mhos, Unox and
TlUJtM rOUNIUtlONS
I 194* L
Copyright, 1898,
By MRS. ALMEDA LAMBERT.


CONTENTS.
Page.
Introduction 5
Nuts and Their History 7
Foods 59
Combinations of Foods 6i
Nuts : Their Properties and Food Values 64
Nut Butter 7°
Nut Meai 76
Sausages 79
Nut Oil 82
Nutmeatose, Nutora, Etc 84
Nutmeato 91
Malt Extract 134
Grains l43
Unleavened Breads 156
Yeast Breads 168
Sandwiches ^3
Crackers 188
Fruit '94
Fresh F"ruit 208
> To Can Fruit 213
"Cooked Fruit 222
Dried Fruits 225
^ Fruit Juices 228
Jellies 233
Legumes 24<>
; Vegetables 253


4 CONTENTS.
Sours 290
Gravies 311
Pies 320
Puddings 333
Sauces for Puddings 344
Fillings 350
Cakes 354
Icing 376
Drinks 381
Salads 3^4
Toasts 391
Food for the Sick 40°
Creams, Ices, Etc 411
To Blanch Nuts 4!S
To Salt Nuts 417
Confectionery 4J9
Menus 42S
Composition of Foods 434


INTRODUCTION.
OR nearly six thousand years, one of the choicest, most
JL healthful, and most nutritious articles of food that was
assigned by the Creator for man's diet, has been but little
used, at least by the civilized portion of the world.
This long-neglected article of diet some call "shell fruit,"
but the common name is "nuts." "And God said, Behold,
I have given you every herb bearing seed, which is upon the
face of all the earth, and every tree yielding seed; to you it
shall be for meat." Nuts, which are only the shelled fruit of
a tree or seeds of a plant, are certainly included in man's
original bill of fare.
It is indeed strange that man should so lightly esteem and
refuse to partake of these choice, God-given viands, which,
judiciously used with grains and fruits, would supply all
nature's requirements, and turn from the healthful diet to
that which is less wholesome and more liable to disease —
such as flesh meats of all kinds. The probable reason for
this is, first, they are usually eaten as desserts after one has
already eaten a sufficient amount, or they are eaten as titbits
between meals, and then, if indigestion follows, the nuts get
the credit. Secondly, they are somewhat hard of mastication,
and very few people of this generation have teeth sound
enough to masticate them sufficiently for easy digestion.
Historians and travelers tell us that the natives of Africa
and British Guiana, also the North American Indians, use nuts
as one of the principal articles of their diet. Missionaries

[5 I


6
INTRODUCTION.
who have lately returned from these lands, inform us that the
natives still use nuts in the preparation of their foods; and
that with their crude utensils, they can grind and emulsify
nuts nearly as well as the more modern perfected machinery.
A little over fifteen years ago, the German army began
experimenting quite extensively on the use of peanuts as an
article of diet for the army, and at the present time, there are
annually many thousand tons of peanuts exported from this
country to Germany and France. They extract the oil and
make the residue into flour or meal, and apportion it to the
soldiers. It is made into soups and other foods, and con-
sidered very nutritious.
In the last few years, there has been a great awakening in
regard to healthful living, and great strides have been made
in the methods of emulsifying nuts into a paste or butter,—
a convenient form for cooking purposes and much easier to
digest. But the majority of those who have adopted nut
butter, use it instead of the dairy product only to spread
on bread. It is the object of the author to place before
the public a book treating upon the use of nuts as short-
ening, seasoning, etc., to be used in every way in which milk,
cream, butter, or lard can be used, and fully to take their
place.
To the best of the author's knowledge, there has hitherto
been no book which treats upon this subject. The recipes
are those which have been carefully tested by the author or
some of her friends.
Perfection is not claimed in this work, but it is sincerely
hoped that this book is only a forerunner of other and better
works on this subject, and that further experiments will bring
out other and more valuable recipes.
Mrs. Almeda Lambert,
Battle Creek, Mich.


NUTS AND THEIR HISTORY.
ALMONDS.
THE name of this nut is supposed to be derived from the
word amysso, meaning to lacerate, on account of the
prominent, sharp, knife-like margin of one edge of the nut.
The English name is from the Latin amandola and from the
Greek amaygdale. The almond tree is a tropical evergreen,
and was originally a native of Barbary and Morocco, but is
now widely cultivated throughout the warmer temperate
zones of the Old World, and also in California and in the
southern United States.
Botanically it belongs to the Rose family, Rosacece. In
most of our modern botanical works, it is classed as a sub-
section of Prunus, the plum. The plum, peach, and almond
are generally considered to be only varieties of one species.
Our cultivated peaches and nectarines are undoubtedly de-
scendants of the wild almond tree. However, they differ
greatly in the size and color of the blossoms as well as the
shape and size of the leaf. The almond blossoms are usually
somewhat larger than the blossoms of the peach, and of a
pale rose color, appearing in early spring before or with the
unfolding leaves. The leaves are three or four inches long,
tapering and finely serrate. The fruit of the almond, like the
peach, is covered with a soft, velvety down; but the pulpy
envelope becomes dry and fibrous at maturity, cracking open
and allowing the rough, deeply pitted, and wrinkled nut to
drop out, while in the peach, the pulpy envelope becomes
soft, juicy, and edible. The plum is only a peach with a
smooth skin.
[7]


8
GUIDE FOR NUT COOKERY.
'' As with most of the long-cultivated fruit and nut trees,
very little is known of the early history or origin of the
almond, and even its native country has not been positively
determined, although it is supposed to be indigenous to north-
ern Africa, and the mountainous regions of Asia. Theo-
phrastus, who wrote the history of plants three centuries
before the Christian era, mentions the almond as the only
tree in Greece that produces blossoms before the leaves.''
The almond thrives throughout the Mediterranean coun-
tries both in Europe and Africa, and has long been exten-
sively cultivated. It forms an important article of commerce,
immense quantities being exported from Spain, mostly from
Valencia, while the so-called Jordan almond comes from
Malaga, as very few are raised in the valley of the Jordan.
The almond ranks high in nutritive value, and is highly
esteemed for culinary purposes, being employed in the prepa-
ration of numerous dainty and appetizing dishes for the table.
In the countries where the almond is grown, it is considered
a dainty dish to serve in the half-open green husks; in this
state, the kernels are just passing from the milky stage, and
are more easily digested than they are when fully ripe. But
those found in the markets are fully matured, and have been
thoroughly dried before shipping; most of them are already
shelled, as labor is much cheaper in those countries where
they grow, and the shipping expense to this country is less.
The sweet almond contains fifty-three per cent. of fats,
twenty-three and five-tenths per cent. of albuminous elements,
seven and eight-tenths per cent. of starch, and three per cent.
of salts, making a total nutritive value of eighty-seven and
three-tenths per cent. .
The rough brown skin which covers the kernel of the
almond is bitter, and somewhat irritating to the stomach.
This should be removed by blanching.









8
9
ALMONDS.
I. Languedoc; la. I.anguedoc Kernel; 2. Languedoc with Double Kernel;
3. Ne Plus Ultra; 3a. Ne Plus Ultra Kernel; 4. IXL; 4a. IXL Kernel; 5. La
Prima; 5a. La Prima Kernel; 6. Nonpareil; 6a. Nonpareil Kernel; 7. Golden
State; 7a. Golden State Kernel; 8. Bitter; 8a. Bitter Kernel; 9. Jordan; 9a.
Jordan Kernel.
[9]'


10
GUIDE FOR NUT COOKERY.
When formed into an emulsion, they are considered an
excellent medicine for persons suffering with diabetes and pul-
monary disorders. Almond oil is a standard article in the
stock of druggists, entering into the composition of various
kinds of powders, paste, syrups, and cosmetics. But the
most important use is to take the place of dairy milk and
butter.
Almonds are usually divided into three groups ; the soft,
or paper-shelled, the hard-shelled, and the bitter. There are
many varieties of each group, although they are generally
called by the name of the group to which they belong.
Soft, or Paper-shelled Almonds.— In this group there are
many varieties, the most common being the widely known
sweet-kerneled, thin-shelled nut. It is one of the oldest in
cultivation in European countries. The blossoms are pale
rose in color and very large.
Hard-shelled Almonds.— This variety differs from the pre-
ceding only in the hardness of its shell and its hardiness to
endure the cold. It can be grown where the peach can, and
is very productive. Its shell is quite firm and smooth, but
deeply pitted. The kernels are fully as large as the paper-
shelled, and equally valuable for food.
Most of the names of the different varieties are the names
of the country or city from which they were exported. The
Sicily almond from Sicily, Valencia almond from Valencia,
while the Jordan almond comes from Malaga, a very few
being raised in the valley of the Jordan.
Bitter Almonds.— As regards the shell, this class is not
distinct from the other two, as some have soft and some have
hard shells; but the kernels are very bitter, and contain a
poisonous acid, known as hydrocyanic, or Prussic, acid.
Although it is often used as flavoring in confectionery and
cake, it is unsafe to do so.


NUTS AND THEIR HISTORY.
The kernel of the sweet almond varieties does not contain
this poison, but it is found in their leaves and bark.
BEECHNUT.
The Latin and bo-
tanical name for the tree
is fagus, and was de-
rived from the Greek
word p h a go, which
means to eat, alluding
to the fact that the nuts
have been considered
good eating by the in-
habitants of the coun-
tries where the beechnut
grows. Botanically, it
belongs to the Cupidif-
era, or Oak family.
The flowers appear in
the spring, with the
straight-veined and ser-
rate leaves. The calyx
of the sterile flowers are
bell shaped and five
cleft, containing many
stamens.
The fertile flowers
appear in pairs on the
summit of a scaly bracted
peduncle. The seed- Beechnut Leaf, Bur, and Nut.
pod, which at maturity, becomes a prickly, scaly bur, con-
tains a pair of three-sided nuts, whose kernels are tender
and sweet flavored. The common beech of Europe is





9

Chinkapin.— 5. Tree Chinkapin Bur; 6, 7, 8, 9. Nuts of Tree Chinkapin.
Beech — 10. Twig, Leaf, Bur, and Nut; 11, 12. Beech Burs.
['31


GUIDE FOR NUT COOKERY.
very similar to the American beech, excepting its leaves are
broader, but not so long and pointed. The trees are usu-
ally large, with smooth ash-gray bark.
The early writers of Greece and Rome frequently refer to
this nut. Vergil and Pliny speak highly of the beechnut as an
article of food. Pliny informs us that at the siege of Chios,
the besieged inhabitants lived upon the beechnut alone for
some time.
There are many species of the bee u, but the are all
similar, some having larger leaves and nuts *hai others.
Among them are the following: the Americai \ the
European beech, and the Evergreen beech. Th*/" -taut is
quite small, and hard to gather, making it unproi '•> to
gather them for sale. For this reason very few of *hen re
sold in the markets. (.
The beech-wheat, more commonly' Vbuckwh .
so named on account of its kernels ha* c^e shape of the
beechnut. The kernels are small ai df ^Ck-brown color,
on the outside, and three-sided, but m J&> «£ion it is more
like ordinary wheat. '• tf 9
In the forests, the beechnut affords tc jr many wild
animals and birds. The nut contains considerable oil, and
i. y have experimented on extracting it for salads and cook-
in, purposes. Formerly beechnut oil was made in France in
c -isiderable quantities and used for frying fish and as a
(.: ssing on salads. The country people of Silesia use it
i' ;tead of butter, and that which remains after the oil is
.ken out, they feed to swine, poultry, and cattle.


NUTS AND THEIR HISTORY.
BRAZII^NUT.
Brazil-nuts are also called Para-nuts and cream nuts. They
are the triangular edible seeds of a South American tree,
belonging to the Myrtle family (Bertholletin excessa).
The tree attains a height of one hundred to one hundred
and fifty feet, and the trunks are three to four feet in diam-
eter. The leaves are broad, smooth, and about two feet long,
thick and leathery . The fruit is
globula t\ form and from four to
six inch (ii<.»nei^r, with a brit-
tle husk p ^r'ng a hard, woody
sheU,irr> <ch is closely packed with
true ,~eds (nuts), numbering from
r i e e n to tw- i'-four. The
nd one-half
having a
•.e; kernels
j, and very
nd delicious
about'
to two inch'
dark, r^'
are smo
oily, havinb
flavor.
The Brazil -nut is indigenous to
Brazil, Guiana, and Venezuela,
and southward to Rio Janeiro.
They form immense forests in the
valley of the Orinoco and Ama-
zon. There is an inexhaustible
supply, the only difficulty is in getting them to the seapoirjj
towns. They are principally exported from Para. They are
rich in fats, having fifty-seven per cent.
A very superior oil can be obtained from these nuts b\
pressure, but at the present, their principal use is in dessert/
and confectionery.

Erazil-nut


l6 GUIDE FOR NUT COOKERY.
CASHEW NUT.
This is a tropical American shrub or small tree, belonging
to the Cashew family, or Anacardium occidentale. It is now
naturalized in Africa and Asia.
The tree is an evergreen,
with entire, feather-veined
leaves. The flowers are small,
sweet scented, and of a reddish
color. The fleshy pear-shaped
receptacle in which the ca-
shew nuts are borne, is some-
times called the cashew apple.
The fruit is kid-
ney shaped. The
nut proper is en-
closed in a leath-
ery covering,
consisting of two
layers, between
which is a caus-
tic, oily sub-
stance, exceed-
ingly acrid; but
this is eliminated
by heat, so that
when the kernels are roasted they have a pleasant flavor,
and are highly esteemed for desserts. Care must be taken
in roasting the nuts, as the fumes given off during this opera-
tion cause inflammation of the eyes. The nuts also yield
an excellent oil.

The Cashew Nut.


NUTS AND THEIR HISTORY.
17
CASTANOPSIS,
The name of this tree was derived from Castancn, the
chestnut. It is an evergreen tree intermediate between the
oak and the chestnut. There are several varieties in the Old
World and in
the islands of the
sea, but only one
in this country,
and that is on
the Pacific Coast.
Where the
climate is moist,
the castanopsis
becomes a large
tree from fifty to
one hundred feet
high, with a
trunk from two
to three feet in
diameter, but in
the dry regions
of California, it
is a mere shrub.
C. S. Sargent, in his work entitled "Woods of the United
States," says as follows: "This handsome broad-leaved ever-
green tree is indigenous to the elevated regions,
from Monterey, Cal., northward to the Col-
umbia River in Oregon.
"It is also common in the Sierra Nevadas
at elevations of six thousand feet, but in its
Castanopsis southern limits rarely below ten thousand feet
Nut. elevation."

Castanopsis Bur and Kernel.


i3
GUIDE FOK NUT COOKERY.
The leaves are oblong-lanceolate, growing from one to
four inches long. The fruit is enclosed in an involucre, or
bur, covered with stout, divergent spines from one-half inch
to one inch in length. There is usually only one nut in a
bur, but several burs grow on one twig.
The nut is small, conical in form, slightly triangular,
with a firm, brittle shell, not fibrous like the chestnut or
acorn. The kernels are sweet and the flavor excellent.
They are greedily eaten by birds as well as squirrels. The
nuts do not ripen the first season, but stay on the trees
through the winter, and become fully matured about the
middle of the next summer.
CHESTNUT.
The chestnut belongs to the Oak family and to the group
Castanea. The sterile flowers cluster in long catkins, and
appear in the axils of the leaves. The fertile flowers are
near the base of the last sessile catkin, from one to seven in
a cluster, having a calyx from four to six lobed, crowning
the three- to seven-celled ovary, which becomes a scaly,
prickly bur.
The chestnut is a tall-growing tree. Travelers describe
the morarchs of Etna as being trees of immense size The
Roman writers who have written on rural affairs, mention the
chestnut as a valuable food-producing tree, but Piiny, who
describes several varieties of the chestnut, seems to place
more value upon the timber than on the nut. There are
three principal subdivisions: the European chestnut, the
American, and the Chinkapin.
The European variety has long, lanceolate, pointed eaves,
smooth on both sides, and much thicker than the leaves of
any other variety.


NUTS AND THEIR HISTORY.
19
The burs are very large, covered with long, branching
spines. The nut shell is thick and tough, and of a dark,
mahogany-brown color. This variety is characterized by the
kernels being wrapped in a tough skin that is intensely bitter.
There are many varieties of this group, among them the
Japan chestnut, the Numbo, the Paragon, Ridgely, Comfort,
Cooper, Carson, and many others.

OrEN ISUR OF THE RlDGELY CHESTNUT.
The European chestnut has been so frequently and ex-
tensively referred to by ancient and modern authors that it
would not be at all difficult to fill a large volume with brief
extracts from their works. All who have had any experience
with it admit its value as food for many wild and domestic
animals, as well as for the human race.
The European chestnut is much larger than those indige-





NUTS AND THEIR HISTORY.
2 I
nous to America, and many have tried growing them here;
but only a few have succeeded in making them grow, though
after they are once started they are quite hardy. There are
a few nice groves of the Japan, Numbo, and Paragon chest-
nuts, species of the European variety, growing on Long
Island and in New Jersey.
The American chestnut has oblong-lanceolate serrate
leaves, smooth on both sides. The bur, which usually con-
tains three nuts, is thickly covered with long, branching
spines, becoming woody, and opening by four valves.
The nuts have a dark-brown shell, which is tough and
leathery. The kernels are fine grained and sweet. The
trees are common in the Middle and Northern States; they
grow very large and live to a great age. Some of the varie-
ties of this group are the Burless and the Hathaway.
The Chinkapin is the smallest of the chestnut family;
its leaves are broadly oval, coarsely serrate, pale green
above, and silvery white below. The burs are in long
racemes, covered with long, branching, sharp spines, contain-
ing only one, top-shaped, glossy-black nut in each bur. The
kernels are sweet. Fuller's Chinkapin, common Chinka-
pin, and the Bush Chinkapin, are in this group.
The chestnut ranks high in nutritive value, containing
eighty-nine per cent. of nutrition, — fourteen and six-tenths
per cent. of albuminous element, sixty-nine per cent. of
starch, two and four-tenths^per cent._jpf fats, and three and
three-tenths per cent. of salts.
As they contain so much starch, they are more easily
digested if cooked before being eaten. For more than a
thousand years, this nut has been an important article of diet
for the poorer class of Southern Europe. In some of the
mountain districts, it is almost the staff of life. Chestnuts
are not only used in their raw state, but are boiled, roasted,


2 2
GUIDE FOK NUT COOKERY.
and even dried and ground into flour, which is made into a
coarse but nutritious kind of bread.
CHUFA (EARTH ALMOND).
Chufa is a grass-like plant, indigenous to the countries
bordering on the Mediterranean Sea, and cultivated for its
nut-like, sweet tu-
bers, called Chufa
or Earth Alm-
onds.
It belongs to
the Sedge family
(Cvperacene), and
botanically is
called Cypcrus
Escutentus. The
leaves resemble
coarse marsh
grass. The plant
produces small,
oblong tubers in
abundance, which
are rich in fats
and very sweet,
tasting like the
almond, but hav-
ing a better flavor. An excellent milk may be made from
them, which can be used for shortening.
They can be easily grown, by planting them in drills like
peas. Seed Chufa can be obtained at Buckbee's seed store,
Rockford, 111. These nuts generally go by the name of
Chufus, or Earth Almonds.


NUTS AND THEIK HISTOUY.
23
COCOANUT.
The cocoanut is the largest edible nut in our markets, and
is very widely known. It is sold in the markets with the
outer husk removed, but with long, bristly fibers adhering to
the very hard, thick shell lined by the white meat, which sur-
rounds the watery fluid called cocoanut milk. They a.e large
in size, ranging from six io twelve inches long, and three to
six inches in diameter. They are borne on lofty tree-like
palms (Palmce or Palmace<e), which are natives of Africa,
India, and the islands of the Indian and Pacific Oceans.
They grow sixty to ninety feet high, and have pinnate leaves
from ten to twenty feet long. The nuts hang at the base of
the leaves, in clusters of from eighteen to twenty. This tree
yields cocoanuts, drink, fuel, and clothing, and is the most
useful of all trees, thriving only near the seacoast, or where
the sea breezes reach it.
The natives eat this nut in its immature state, when the
flesh is soft and very much like a delicious custard. It can
be eaten from the shell with a spoon. In this stage it is very
easy of digestion; but when it becomes mature, it is quite
woody, and hard of digestion. In this country it is princi-
pally used for flavoring, and for its oil, in which it is very
rich, containing thirty-six per cent. of fats, eight per cent. of
albuminous material, and one per cent. of salts.
The oil consists of a peculiar substance called cocinin, a
combination of fatty acids and a very small quantity of olein.
The cocoanut-oil is liquid at eighty degrees; below this tem-
perature, down to fifty degrees, it is of the consistency of
lard; and below that temperature it is quite hard. Under
pressure, the oil separates, forming not only a liquid but a
solid substance. The solid portion, called "cocoa stearin,"
is manufactured into a butter called "cocoanut stearin," and



COCOANUT.
r-4]


NUTS AND THE1K HISTORY.
-5
used for lubricating the skin in giving massages, etc. The
stearin is also used for making candles. The cocoanut-oil is
utilized in manufacturing toilet and fullers' soaps.
There is a company in the United States that manufac-
tures a butter from the cocoanut which they call "Nutcoa."
It is of a clear, whitish color, and is composed wholly of fats.
It is better for cooking purposes than for table use, although
it is finding its way to the tables of the poorer classes as a
substitute for oleomargarin. It is, of course, free from tuber-
cular germs, by which so many of the cattle of this country
are afflicted.
In countries where they are indigenous, cocoanuts are
used in many ways. The young and tender sprouts are
cooked as we would prepare asparagus. A cream is made
by grating the cocoanut fine, and rubbing it well with the
hands in as warm water as possible. The oily part, perfectly
emulsified, rises to the surface, and is poured off, leaving the
coarser part to settle to the bottom. Cocoanut cream is
excellent on grains, or for seasoning other foods. The oil
can be made by grating and rubbing like the above, and then
boiling for an hour or more in plenty of water. When cold,
the oil will rise and the woody portion will settle to the bottom.
The husk, or fibrous pericarp of the cocoanut, is termed
"coir," and is used in various ways. Coir is prepared by
soaking the husks for several months in water, and then beat-
ing with heavy weights. Coir yarn is imported into America,
and is preferable to horse hair for stuffing mattresses, cush-
ions, chairs, and saddles, as it is indestructible and never
harbors vermin. It may also be made into very strong, light
rope, formerly of great value to seamen, as it floats in water
and is unaffected by it. Coir is also made into mats; and
the twisted and braided fibers are used by the Polynesians in
the place of nails in the construction of houses and canoes.


26
GUIDE FOR NUT COOKERY.
The small and immature nuts are grated fine while green,
and used for medicinal purposes. A healing salve may be
made from the unripe nuts, by mixing with the oil of the ripe
nut. The trunks of the trees are used for building purposes.
The hazelnut is a bush or small tree, belonging to the
Oak family (Cupuliferce), producing edible nuts of a dark-
brown color. The staminate flower appears in the autumn,
in cylindrical catkins, remaining on the plant all winter, and
becoming fully developed to shed their pollen early in the
spring. The pistillate flowers appear very early in the spring,
before the leaves, during the warm days of March or April.
The bright red stigmas push through the ends of the buds,
dropping off as soon as fertilized. The tree may then remain
Common Filbert and Its Kernel. tnose whose husks are
shorter than the nut, are hazels; this word being derived
from the Anglo-Saxon word hcesel, meaning a hood or bonnet.
The filbert has been celebrated from ancient times, both
in prose and poetry. Vergil says it has been more honored
than the vine, the myrtle, or the bay itself. Formerly a
forked twig of the hazel was used as a divining-rod for finding
hidden treasures, veins of metals, subterranean streams of
water, and even pointing out criminals.
There are many varieties; the two principal ones being
the American and European filberts. Among the American
FILBERT, OR HAZELNUT.

without leaves for several
weeks.
All the varieties which
have long, fringed husks
extending beyond the
nut, are filberts; while


NUTS AND THEIR HISTORY.
27
varieties the Cory lns American (Walters) and Corylus Rostrata
Aiton are the best. Among the best of the European varieties
are the Corylus Avellana (Linn), Alba, or white filbert,
Cosford, Crispa, Lamberts, Grandis or round, Cobnut, pur-
ple-leaved filbert, red filbert, and Spanish filbert.
The hazelnut is very high in nutritive value, and one of

Large Seedling Hazelnut.
the very best for general use. It contains seventeen and
four-tenths per cent. of albuminous elements, seven and two-
tenths per cent. of starch, sixty-two and six-tenths per cent.
of fats, and two and five-tenths per cent. of salts, making
a total value of eighty-nine and seven-tenths per cent.



8
9
HAZELS.
I, 2, 3, 4. Imported Nuts, derived from Corylus Avellana; 5. A Seedling derived
from Corylus Avellana; 5a. Portion of Twig, showing Winter Bud; 5a'. Dormant
Pistillate Buds; 5a". Dormant Staminate Catkins; 6, 7. Specimens of Imported Nuts;
8. American Hazel with Open Involucre; 9. American Hazel w ith Closed Involucre.
[28]




18c
HAZELS.
10, 11, 12, 13, 14, 15, 16. Varying Forms and Sizes; 17. Typical Cluster;
18. Cluster showing Fruiting Habit; 18a. Side view o£ Nut; 18b. Basal view of
Nut; 18c. Section of Nut showing Kernel; i8d. Kernel.
[29]



Branch with Burs of Nussbanner's Hybrid Hickory.
[3']


3^
GUIDE FOR NUT COOKERY.
rating in rough strips. The nuts are variable in size, mainly
thin-shelled and white; the kernels are large, sweet, and
excellent; it is one of the most popular of nuts, the demand
being almost unlimited.
The Western shellbark differs from the preceding, in
having a lighter-colored wood, the leaves more downy, and
the nuts larger, measuring two
inches long, and pointed at
both ends. The kernels are
smaller in proportion to the
size of the nut than in the pre-
ceding, but are easily removed
from the shell.
The variety known as the
Hales hickory has the thin-
nest shell and plumpest kernels
of any of the hickories. The
shell is not much thicker than
a pecan shell, and has no sharp
ridges running from the base to
Western Shellbark Hickory. the point as in other varieties.
The mocker hickory-nut and others of similar kinds, have
smaller nuts, with thick, hard, shells; though sweet, they
are small, and very difficult to remove from the shell, and on
this account, they are of little value.
The bitter-nut is similar to those of the above variety, but
the kernels are intensely bitter, but when in the milky state
are greedily eaten by the squirrels.
The pignut and water hickory also have bitter kernels.
The hickory-nut is strictly an American nut, being found
only on the Western continent. The early white settlers
found the Indians using the hickory-nut in many ways and
storing large quantities of them for winter food, sometimes






SHAGBARK HICKORIES.
Variation in Form of Wild Nuts.— 1. Ovate; ib. Portion of Hull of Ovate;
2. Long Ovate; 3. Quadrangular; 4. Obovate; 5. Shtnar; 6. Meriden; 7. Jackson:
8. Milford; 9. Rice; 10, Woodbourne.
[34]












7
8
MISCELLANEOUS HICKORIES.
Mocker Ni t; Forms of Wild Ni t. — I. Oval; 2. Roundish; 3. Roundish
Oblique; 3b. Hull of Roundish Oblique. Pig Nut.—4. Bracket; 4b. Nut of
Bracket in Hull; 5. Fig-Shaped; 5a. Nut of F"ig-Shapcd in Hull; 6. Roundish Nut
in I full; 7. Specimen from W. R. Stuart; 8. Nut and portion of Hull of a Water
Hickory.
[35]


36
GUIDE FOR NUT COOKERY.
one family having one hundred bushels. They had no mills
in which to grind them, but they made them fine by pound-
ing and putting them into boiling water, working them well
with a wooden paddle. The oily part of the liquid was pre-
served and called by a name which signifies "hickory milk."
It is rich, sweet, and delicious, the fat being in the form of
an emulsion, like cream. The Indians used it in cooking,
especially in hominy and corn cakes. As nut foods are com-
ing into such general use, there may come a day in the future
when hickory milk will be again in vogue, and be more
highly esteemed by the civilized people than it was by the
aborigines.
LITCHI (LEECHEE NUT).
The Litchi nut is more of a fruit than a nut. The tree
grows in southern China and the Philippine Islands, and be-
longs to the Soapberry family (Sapindacece).
The tree grows about
twenty-five feet high with
sturdy twigs and branches;
the leaves are composed of
seven oblong, pointed leaf-
lets. It is said to be one of
the most popular of Oriental
fruits. These trees are now
on trial in Florida, being
introduced in 1886.
In the last few years, this
fruit has appeared in the markets of our large cities, in con-
sequence of the increased trade with Oriental countries and
facilities for rapid transit across the continent.
The fruit is globular in form about one inch in diameter,
with, a thin, chocolate-brown colored shell covered with wart-


NUTS AND THEIR HISTORY.
37
like protuberances. When fresh, the shell is filled with a
jelly-like pulp of a most delicious sub-acid flavor, but is
often rather dry and stale in the nuts before it reaches our
markets. It has one smooth, brown seed in the center of the
fruit.
PEANUT.
The peanut is the fruit of a trailing plant, bolanically
called Arachis hypogcea, which belongs to the bean family
(Leguminosce). It is known in different localities as the
earthnut, groundnut, ground-pea, goober, pindar, jar-nut,
and Manila-nut. Strictly speaking, it is not a nut at all,
and should more properly be called the ground-pea. The
plants are annuals, growing from one to two feet high, with
thick, pale-green, hairy stems; some varieties have long,
spreading branches. The blossom is at the end of a long,
pedicel-like calyx tube, the ovary being at the base; after the
blossom drops off, the peduncle or "spike" with the ovary
on the end elongates and bends downward, pushing several
inches into the ground, where the ovaries develop into a pale
yellowish, wrinkled, and slightly curved pod, often contracted
in the middle, and containing from one to three seeds.
Should the spike not be able to thrust itself into the
ground within a few hours after the fall of the flower, it
withers and dies. It is therefore very necessary that the
ground should be kept as light and porous as possible to
insure a good crop.
The "Farmers' Bulletin No. 25," published by the Agri-
cultural Department of the United States, treats upon the
culture of peanuts, and names the following varieties: —
"The Virginia running variety of the peanut, being most
widely known and most popular with the trade, may be taken
as the typical American peanut. Its vines are large, with


3«
GUIDE FOR NUT COOKERY.
spreading branches, growing flat on the ground and bearing
pods over almost their entire length. The pods are large
and white, weighing about twenty-two pounds to the bushel.

Peanit Plant (Virginia Running Variety).
"The Virginia bunch variety grows erect and fruits near
the tap-root, but produces pods very closely resembling those
above described.
"There are two varieties in Tennessee, the white and red,
the white closely resembling the Virginia running variety, and
the red producing somewhat
smaller pods with kernels hav-
ing a dark red skin. This vari-
ety matures earlier than the
white, yields fewer pops, or im-
perfect pods, has a less spread-
ing habit, and on account of this
difference in growth is perhaps
somewhat more easily cultivated.
"The North Carolina (or
African) variety grown in Wilmington section of the State
has much smaller pods than those just described, weighing
twenty-eight pounds to the bushel; the kernels contain more
oil than those of other varieties.

Pod of the Virginia Peanit.

Kernels of Virginia Peanut.


NUTS AND THEIK HISTORY.
39
"The Spanish variety has a relatively small, upright vine,
forms small pods near the tap-root, and can be planted much
closer together than any of the others, thus producing a very
heavy crop to the acre. The North Louisiana Station found
the Spanish a desirable variety, easily harvested, all of the
pods adhering to the vine. It required a much shorter period
to mature, and planted as late as July i. matured a full crop
in that latitude before frost. The pods filled out well, form-
ing few if any pops.
"The Georgia red-nut, like the similar variety in Ten-
nessee, has medium-sized vines growing up from the ground
and fruiting principally near the tap root, with three or four
kernels to the pod.
"These comprise all the varieties cultivated in this
country, but in Costa Rica there is a variety with long pods,
without divisions, containing four or five seeds, and in the
Argentine Republic a large-sized variety with a deep, orange-
colored shell. In the Malay Archipelago there are two
varieties, called the white and brown, resembling probably
the white and red Tennessee varieties, excepting as to size.
"The peanut of India and Africa
resembles the North Carolina variety
in size, and is raised principally for
the oil which is contained in its ker-
nels." The varieties which are usu- Pod of Spanish Peanut.
ally sold in the markets, appear under
the following names: Spanish (shelled)
are small and nearly round, having a
sweet and mild flavor; they are never Spanish Peanut.
sold in the pod, as they are so tight to the peanut that they
are hard to break open. This variety is considered the best
for butter-making, although some prefer the Virginia.
"The Virgina (shelled) peanut is larger than the Spanish


40
GUIDE FOR NUT COOKERY.
nut, having a stronger peanut flavor, but equally rich in oil.
These are usually assorted into three grades, the Nos. i and 2,
and the Extra Large, Hand-picked. The No. 2 nuts are
small, shrivelled, and split; they are therefore difficult to
roast and blanch, and make an inferior grade of butter.
"Statistics tell us that there are 4,000,000 bushels of
nuts used yearly by Americans, which cost the consumers
$10,000,000, and that fully three fourths of this amount was
sold to venders of the roasted peanut, either directly or
through jobbing houses, and the remainder and poorer grade
of the peanuts are sold to confectioners, to be used in the
manufacture of peanut candy and cheaper grades of choco-
lates. A small amount is also sold to be made into oil. Thus,
it will be seen that the greatest part of the peanuts that have
been used by Americans, has not formed a part of the regular
articles of food, but are eaten at odd times.
"The peanut planter makes use of the vine, under the
name of peanut hay, which is carefully saved and fed to all
kinds of live stock. They also use the thin skins enclosing
the kernel, as a fodder. The vines, when plowed under just
before blossoming, are an excellent fertilizer, and are con-
sidered better than clover to enrich the soil. The peanut has
been valued most for the oil which it contains. In the Old
World millions of bushels of peanuts are being used annually
for the production of oil, which is considered equal to olive-
oil, and may be used in every way in which that is em-
ployed. This oil forms from thirty to fifty per cent. (by
weight) of the shelled nut. It has an agreeable taste and
smell and very much resembles the olive-oil, so much so
that a great deal of the olive-oil sold in the country is
nothing but peanut oil.
"During the years between 1861 and 1865, peanut oil
was manufactured by at least four mills in the Southern


NUTS AND THEIK HISTORY.
41
States, and used as a lubricant by railroads for locomotives,
by wool and cotton spinners for their spindles, and by house-
wives instead of lard as shortening in bread and pastry. The
cake was eaten by many living in the vicinity of the mills,
and was very highly spoken of by those who used it, as a
palatable and nutritious food for man."
Thus we see that over thirty years ago, peanuts were not
only used as titbits between meals, but also for culinary pur-
poses. But since the invention of machinery for family use,
for grinding the nuts into a butter, their use has spread over a
greater territory. This is partly due to the fact that the
expense is thus lessened, and not only this, but because the
nut as it comes from the mill is in a much healthier condition
to eat, being easier of digestion than the oil or the raw resi-
due that remains after the oil is taken out. The nut butter
can be easily mixed with water, forming an emulsion, and by
thinning it sufficiently, it makes an excellent substitute for
cream and milk. It can also be made into various nut foods.
The following is a comparison made by Professor Konig,
based on the price in Germany of the following twelve prin-
cipal foods reduced to units of nutrition: —
Nutritive Units
i'KR Po< nd.
Cost >.oco Un>ts
in Cents.
98.2
10.4
870.O
II.0
Full milk
145-5
"•5
I.257.7
15-5
Butter
1,186.3
20.4
Veal
5^5-9
22.2
Beef.
53°-9
26.0
778.6
4.2
138.2
5-i
603.6
6.0
534-f>
10.0
1,425.0
3-o


42
GUIDE FOR NUT 'COOKERY.
It follows, therefore, that peanut meal is not only the
most nutritious, but by far the cheapest of the whole list of
food materials.
PECANS.
The pecan is a variety of the hickory-nut, growing in the
valley of the Mississippi River and its tributaries as far north
as Ohio. It is also found very plentifully in Texas. The
trees are tall but usually slender, with nearly a smooth bark,
the leaves having from thirteen to fifteen leaflets. There are

Short Oval Pecan. Oval Pecan Nut. Kernel of Pecan.
many varieties of the pecan varying in size, form, and thick-
ness of shell: the large, long pecan, the oval pecans, and
the small oval. Some of the wild varieties receive local
names.
Among the cultivated sorts, the Stuart, Risien, Van De-
man, Ladyfinger, Early Texas, Georgia Melon, Longfellow,
and Ribera are some of the best varieties for eating. The
pecan is very nutritious and in composition is very nearly the
same as the walnut, to which family it belongs, and is excel-
lent for shortening cakes, making roasts, or in mince pies.




PECANS.
Variations in Form of Wild Nut.— I. Round Conical; 2. Roundish Trun-
cate; 3. Olive-Shaped; 4. Long Conical; 5. Globular; 6. Elongated. Varying
Characteristics in Dehiscence. — 7. Nut-Retaining; 8. Nut-Releasing; 9. Thick
Hulled. Deterioration of Seedi.incs. —10. A Large Nut from Texas; 11. A
Seedling from No. 10. Named Varieties.— 12. I'ost; 13. Biloxi; 14. Risien;



11
PECANS.
Named Varieties.— 1. Pearl; 2. Idlewild; 3, 4. Faust; 5. Frotscher; 6. Mc-
Callister; 7. Jumbo; 8, Centennial; 9. Van Deman; 10. Mammoth; II. Stuart;
12. Jevvett.
[44 1


NUTS AND THEIR HISTORY.
45
SAPUCAIA-NUT.
This is the Brazilian name of a large forest tree growing
in the valley of the Amazon. Botanically it is called Lccy-
this Zabucajo and belongs to the Myrtle family. It is closely
allied to the Brazil-nut, but is superior to that in flavor and
digestibility. The nuts are produced
in an urn-shaped capsule about six
inches in diameter, having a circular
lid about two inches across, which,
when the nut-like seeds inside are
ripe, separates from the fruit with a
sharp sound giving signal to the mon-
keys to scramble after the falling nuts.
For this reason, they are sometimes
called Monkey-pots. The empty seed-
vessel is often used for a pot or vase.
The nuts are packed very closely in
the shell and are about one inch in di-
ameter and two or three inches long,
with a thin, brown, wrinkled, and
twisted shell. The kernel is white,
sweet, oily, and has a very nice
flavor.
In New York these nuts are sold
under the name of Paradise nuts, but this is probably a local
name. These nuts are not shipped in very large quantities.

Sapucaia Nut.
SOUARI-NUT. .
This nut is a native of British Guiana, and is the fruit of
the Coryocar Nuciferum, a magnificent tree growing one hun-
dred feet high, with a trunk two or three feet in diameter.
Botanically it belongs to the Tea family, but the nut is very


46
GUIDE FOR NUT COOKERY.
similar to our butternut, which belongs to the Walnut family.
They are sometimes called butternuts.
The leaves resemble those of the horse chestnut. The
flowers are very large, and have a tube fully a foot long, of a
deep purple on the outside and yellow within. It is com-
posed of five thick, fleshy petals and is as showy as our
brightest-colored magnolias.

SOI ARI Nl'T.
The flowers are produced in terminal clusters succeeded
by a fleshy fruit five or six inches in diameter. The nuts are
affixed to a central axis and are of a round subreniform shape,
and even flattened to an almost sharp edge on one side. The
shell is of a deep brown color, embossed, as it were, with
smooth tubercles. They are from two to two and one-half
inches in diameter. The kernels are pure white, soft, rich,
and oily, with a pleasant flavor. This nut is rarely seen
in our market excepting those brought by sailors to our
seaport towns.


NUTS AND THEIR HISTORY.
47
PINE-NUT.
The botanical name for the pine is Finns, and is derived
from the Latin word pix picis, which means the tree that
produces pitch. The nut-pines are those trees which produce
seed large enough to be conveniently used for food. Of these
there are many varieties in this country, as well as in Europe.
In Southern Europe and especially in Italy and France, the
seeds of the stone-pine (Finns Finea) have been extensively
used as food from the earliest times down to the present day.
Nearly all of the ancient authors refer to them as among the
valuable products of the country.
Macrobins, in his story of the Saturnalia, speaks of the
cones as Nnces vel Foma Finea. These pine-nuts are called
Pinoechi in Italy and Sicily, and occasionally a few reach
this country, but the Italian name has been corrupted into
Pinolas.
There are several species in this country bearing large,
edible seeds. Of the twenty-four species of pine found on
the Pacific slope and in Arizona, half of them afford seeds
that are used for food by the Indians.
The Finns ednlis is considered the best flavored of the
pine-nuts, so named by the late Dr. Engelmann, because of
its large, sweet, and edible seeds. It is a small tree, growing
on dry hills in Colorado and southward through New Mexico
and western Texas.
In Arizona and Lower California there are two species —
Finns Parryana and Pinus cembroides, also called Pifions,
which bear large nuts. And farther east and north are found
the one leaf pine (Finns monophylla), and although the seeds
are much smaller than those of Finns edulis, they were
formerly gathered in immense quantities by the Indians, to
help eke out their often scanty winter store of food.



MISCELLANEOUS PINES.
I. Mountain Pine; 2. Sugar Pine; 3. White-bark Pine; 4. Single-leaf Pine; 5.
Parry Pine; 6. Pinon (Pinus Edulis): 7. Arizona Pine; 8. Yellow Pine; 9. Black
Pine; 10. Torrey Pine; 11. Gray-leaf Pine; 12. Big cone Pine; 13. A Branch of Nut
Pine.
[48 I


NUTS AND THEIK HISTORY.
49
Occasionally a small quantity of pine-nuts are sent to
Eastern markets, but they are not often sent unless ordered
early in the season.
The pine-trees Finns edulis and Pinus Monophylla are
perfectly hardy, and worth cultivating for ointment as well as
for their nuts.
The pine-nut has a rich, marrowy kernel in a shell that
varies in thickness from that of a chestnut to that of a hard-
shelled hazelnut. The form and size of the nuts vary greatly
in different species, as may be seen on the plate. Pine-nuts
are but little known to a majority of the people of the United
States, though they are marketed in large quantities in some
of the cities of California. Some of them are of good size for
confectionary and cooking purposes, and in quality and flavor
are so superior that their general introduction will doubtless
make them very popular. Pine-nuts are generally harvested
by Indians, whose method is to heat the cones until they
open, when the nuts are easily rattled out, having been partly
roasted in the process.
The nuts are smooth and white, and unlike most nuts
there is no skin to remove. They are excellent for shorten-
ing, as they are very easy to prepare, perfectly white, almost
tasteless, and very rich in fats.
WALNUT.
Juglans is a Latin name contracted from Jovis glans,
meaning the "nut of Jupiter." It is said that the name was
first used by Pliny, a Roman writer of the time of Pompeii.
They are medium-sized deciduous trees, having alternate
pinnate leaves of from fifteen to twenty-one leaflets. The
seed-pod is two to four celled, but has only one ovule
or nut.
4



Hearing Branch of English Walnut.
[5o]


NUTS AND THEIR HISTORY.
5"
The nuts are round or oblong, with thin husks, which dry
up without opening; the shell is either rough and deeply cor-
rugated, or quite smooth; in some species quite thick, and in
others quite thin. The kernel is two lobed and united at the
apex; it is sweet, rich, and oily.

Chile Walnut.
The walnut of commerce is known by various names:
English, French, Persian, European, and Italian; also there
are the Madeira walnut, Chile walnut, and California walnut,
named from the country in which they grow.
There are many species and varieties of walnuts. The
principal ones that are natives of the United States are the
butternut and the black walnut. Although butternuts differ
in many respects,— in the tree, shell of the nut, and even in


52
GUIDE FOR NUT COOKERY.
the flavor of the kernel, — yet it is placed by botanists with the
walnuts. The nut is covered with a husk which it does not
shed, but dries upon the deeply corrugated and very thick
shell. The kernels are sweet and very tender, and oily, but
are difficult to remove from the shell. For this reason, they
are not highly esteemed. In composition, they are similar to
the walnut, but contain rather more
fat, and are quite as valuable for
food when once removed from the
shell.
The black walnut, botanically
called Juglans Nigra, grows wild.
The trees in many parts of the United
States are large, with smooth leaf-
lets, which are ovate, lanceolate, and
serrate. The fruit is spherical in
form, with hard, thick shells, deeply
corrugated. The kernels come out
quite hard, but in some varieties are
much easier to remove than others.
When removed from the shell, they
sell in market for rather more than
the English walnut.
Barthere Walnut. Amorf the Oriental walnuts, or
those indigenous to the Old World,
there are also many varieties, as they have been cultivated
and improved for so many hundred years. Many of them
have been planted in the United States, especially in Cali-
fornia, where they will soon be a paying business. The fol-
lowing are some of the best-known varieties : —
The Barthere Walnut.—This is a long nut, pointed at
both ends, with a thin shell. The kernel is large and the
flavor excellent.


NUTS AND THEIR HISTORY.
S3
The Chaberte. —This is an old standard French variety,
of oval shape, medium sized, and kernels very full and rich
flavored.
The Chile Walnut.—This name is given in a general way
to all walnuts coming from South America. The nuts are
good sized, thin, but firm shells, with plump kernels, having
an excellent flavor. Many of the Chile walnuts have three
valves instead of two.
The Gant Walnut. — This is a variety of remarkable size,
but the kernel does not correspond to the size of the shell.
The Gibbon's Walnut. — This is a
very large variety raised in France
many years ago, but it is of little
value, as the shell is very thick and
the kernel small.
The Mayette Walnut. — A very
large variety, with a light-colored shell
of moderate thickness. The kernels
are plump, readily extracted whole, Walnut Kernel"
and very sweet, with a rich, nutty flavor. This is an old
standard French variety.
The Mesange or Paper-shelled Walnut.— This nut has the
thinnest shell of any variety known. The kernels are plump
and quite rich and oily, but they are more apt to be bad, as
the shells are so easily broken; and when the kernel is
exposed to the air, it readily spoils.
The Parisenne Walnut. — This variety originated in
Southern France, but grows well in California. It is a large
and broad variety and has a thin, but firm shell; the kernels
have an excellent flavor.
The Serotina Walnut. — This is a very popular variety, as
it buds late in the spring, escaping the late frosts, and grows
so rapidly that it is ripe in the fall, with the other varieties.



PERSIAN WALNUTS.
1. Mission; ta. Section of Mission: 2. I'rocparturiens; 2a. Section of Procpartu-
riens; 3. Mayelle; 3a. Section of Mayelle; 4. Franquette; 4a. Section of Fran-
quette; 5. Chaberte; 5a. Section of Chaberte.
[54]



1. Cluster; I a. Section of Cluster; 2. Grand Noblesse; 2a. Section of Grand
Noblesse; 3. Ford (soft-shelled); 3a. Section of Ford; 4. Gant; 4a. Section of Gant.
[55]



MISCELLANEOUS WALNUTS.
Black Walnvt (Juglans Nigra).— 1. Taylor: ia. Section of Taylor; 2. 1'ea-
nut; 3. Mirza; 3a. Section of Mirza; 4. Specimen from S. B. Cole. Jatanese
Walnuts.— 5. Juglans Mandshurica Maxim; 6. Juglans Cordiformis Maxim;
7. Juglans Sieboldiana. Hybrid Walnut. — 8. Vilmorin.
[56]


NUTS AND THEIK HISTORY.
57
It is medium sized, the shell rather hard, but the kernel is
plump and well flavored.
Walnuts have been raised and highly valued from very
early times. Pliny informs us that the Greeks called the tree
Caryon, on account of the strong scent of the foliage. It is
claimed by the early writers of Europe that the emperor
Vitellius introduced the walnut into Italy. When the plant-
ing of walnuts was extended into Gaul (Ancient France), they
were called "Gaul nuts," which the English-speaking people
corrupted into "walnuts." Walnuts in this age were highly
prized and considered appropriate only for the table of the
king. They believed that they possessed powerful medical
properties, even curing hydrophobia; but the medical fra-
ternity of to-day are of a different opinion. The walnut is
very nutritious, both in fats and albumen, making them an
excellent nut to use in the preparation of foods. They con-
tain fifteen and eight-tenths per cent. of albuminous ele-
ments, thirteen per cent. of starch, fifty-seven and four-tenths
per cent. of fats, and two per cent, of salts; making a total
nutritive value of eighty-eight and two-tenths per cent.
WATER CHESTNUT.
These are also known as Water Caltrops. They are the
seeds of several species of water plants of the genus Trapa,
of the Evening Primrose family (Onagracece).
There are several species of these nuts. In Southern
Europe there is a species called Jesuit nut. In China, they
are called Ling, and are extensively used as an article of
food. In India and Ceylon there is a nut called "Singhara-
nut," which is closely allied to the water chestnut, and is
probably a variety of the same species. Occasionally some
have been imported and sold, but more for curiosities than
for eating.


FOODS.
OOD is that which taken into the body forms blood,
1 muscles, and brain. ,
It naturally follows that in order to have good blood and
strong muscles, one must partake of good, nutritious food.
That which is not converted into blood is not food, and
should be left out of the bill of fare.
Pepper and spices, whisky, tobacco, and coffee are not
foods,— they can not be made into blood, and therefore
should never enter the stomach.
With respect to their use in the body, foods are classified
into carbonaceous and nitrogenous elements. The carbona-
ceous elements are those which furnish heat and force, while
the nitrogenous elements produce muscle and brain.
The carbonaceous foods are the starches, sugars, and
fats. The system requires six or seven times as much of the
carbonaceous as of the nitrogenous element. If more is
taken than the system can use at the time, the surplus is
stored away in the body in the form of fat.
The nitrogenous foods are first, albumen,— of which the
white of an egg is the best example,— secondly, the casein
found in milk and legumes, and thirdly, the gluten found in
grains. Only about three ounces of nitrogenous material can
be used by the system in one day, and if more is eaten, it
can not, like the carbonaceous, be laid up in the system for
future use, but must be disposed of in the same manner as
poison, which puts extra work upon the internal organs.

[59]


6o
GUIDE FOR NUT COOKERY.
It is therefore necessary that the housewife and mother
should be careful that the meal contains both elements in as
nearly the right proportion as possible. Too much food of
either element is harmful. People are more likely to overeat
than to eat too little. I have no doubt but that the majority
of people would be healthier, fleshier, and have a clearer
brain if they would take only two thirds of the amount which
they are in the habit of eating. Rapid eating is one of the
chief causes of overeating. This evil habit is so customary
among Americans that it has become a proverb. The food
is not masticated thoroughly, and of course can not be mixed
with the saliva, and the starch, instead of being digested by
the saliva, is left to ferment in the stomach. The use of
condiments is another cause for overeating. The highly
spiced foods so please the palate and at the same time
deaden the nerves of the stomach, that they can not cry
"Enough!" Plain and simple foods, prepared without
spices or grease will seldom cause one to overeat. It is' not
the amount of food we eat that gives us strength and flesh,
but the amount we digest, and a moderate meal is much
easier for the stomach to digest than an immoderate one.


COMBINATIONS OF FOODS.
A PERFECT DIET.
PERFECT diet is one which gives the most strength
A with the least taxation on the vital forces, and the least
encouragement to intemperance.
In the beginning God gave to man a perfect diet — fruits
(including nuts), grains, and vegetables. Gen. 1 : 29. And
the Lord intends to bring his people back to live upon this
original diet.
"We advise you to change your habit of living; but
while you do this, we caution you to move understandingly.
I am acquainted with families who have changed from a meat
diet to one that is impoverished. Their food is so poorly pre-
pared that the stomach loathes it. Here is one reason why
some have not been successful in their efforts to simplify
their food."— "Healthful Living" par. jjj.
In making a change from a meat to a vegetarian diet,
great care should be taken to supply the table with well-
cooked articles of food, that the appetite, when not per-
verted, may relish it. "There should not be many kinds of
food at any one meal, but all meals should not be composed
of the same kinds of food without variation." — Ibid.,
par. 367.
The best combinations of foods are the following: Fruits
and grains; grains, vegetables, and nuts.
It is best to have fruits and grains for breakfast, and
grains, vegetables, and nuts for dinner. Grains would include
not only all kinds of mushes and gruels made from grains, but

[61 ]


62
GUIDE FOR NUT COOKERY.
all kinds of breads,— rolls, sticks, gems, crackers, raised bread
and buns, zwieback, granola, and granose. Fruits can be
served in a variety of ways,— fresh, stewed, on toasts, fruit
juice, and fruit sauces. Nuts may also be used with the
breakfast if desired, as nuts combine very well with fruits.
Then for dinner, the grains prepared in any of the various
ways, with vegetables and nuts, which can be prepared in a
hundred different ways, are variety enough.
The supper, if any is taken, should be very light,— a raw
apple or some other fruit, or a little hot gruel or rice, — some-
thing that will digest quickly.
The general rules for food combinations are the fol-
lowing : —
I. Do not combine fruits with nitrogenous foods.
II. Never combine foods where the time of digestion
greatly differs, for example: apples digest in two hours,
boiled beets in three hours and forty-five minutes, and
potatoes in three hours and thirty minutes. If these
were eaten at the same meal, the apple would have to
remain in the stomach for one hour and forty-five minutes
after it was digested before it could leave the stomach, with
the other food; and during that time, if the stomach was
weak, fermentation might set in. If the stomach is healthy,
the gastric juice will be strong enough to destroy all fermen-
tation germs. For this reason, nothing seems to hurt a
healthy stomach, but continued ill treatment will cause it
to weaken.
BAD COMBINATIONS.
Milk and sugar, fruits and vegetables, and fruits and
nitrogenous foods. "Some use milk and a large amount
of sugar on mush, thinking they are carrying out health
reform; but the sugar and milk combined are liable to cause


COMBINATIONS OF FOODS.
63
fermentation in the stomach, and are thus harmful. The free
use of sugar in any form tends to clog the system and is not
unfrequently a cause of disease."—"Healthful Living,"
par. 379.
"Mixed and complicated dishes are injurious to the health
of human beings. If we would preserve the best health, we
should avoid eating vegetables and fruit at the same meal."
— "Healthful Living," par. 376.
TABLE OF COMBINATIONS.
Good Combinations.
Fair Combinations.
Bad Combinations.
1. Fruits and grains.
2. Grains, vegetables, and nuts.
1. Fruits and nuts.
2. Milk and fruits.
3. Milk and vegetables.
1. Milk and sugar.
2. Fruit and vegetables.
3. Free fats with foods.


NUTS: THEIR PROPERTIES AND
FOOD VALUES.
NUT foods are practically a new thing among the civilized
people of the world. Only a few years have elapsed
since they have been used at all; but so well are they being
received by all classes of people, that the time promises to be
near at hand when those who desire to live healthfully, and
avoid the diseases caused by meat-eating, can do so by sub-
stituting in its place pure, nutritious, and healthful nuts.
That nuts can fully take the place of meat can be proved
by analysis, which shows that they actually contain more of
the nutritious elements of beefsteak than beefsteak itself.
The following is a comparison between the two:—
Albuminous Carbona Total
Klemcnt*. ceous. Nutriment.
Peanuts 28# 46^ 87%
Beef uj% 4% 28%
"When we feed on flesh, the juices of what we eat pass
into the circulation, a feverish condition is created, because
the animals are diseased, and by partaking of their flesh, we
plant the seeds of disease in our own tissue and blood. Then
when exposed to the changes in a malarious atmosphere, to
prevailing epidemics, and contagious diseases, these are more
sensibly felt, for the system is not in a condition to resist
disease. The practise of eating largely of meat is causing
diseases of all kinds, — cancers, tumors, scrofula, tuberculosis,
and other like affections."—''Healthful Living."
[64]


NUTS: THEIR PROPERTIES AND I-OOD VALUES.
65
Eminent physicians are being aroused by the increase of
disease in the land, and health boards have been established
which are doing all they can in the line of educating and
enlightening the people upon these subjects, and warning
them to be careful in contagious diseases that they destroy
all germs by thorough disinfection. They are also more than
ever cautioning the people about their water and milk supply.
So much has been said about the diseases of animals in the
last few years that a great many people would be glad to give
up eating the flesh and using the products of animals if they
could get something to fill their place. Some who have con-
scientiously entered into a reform on diet, rejecting flesh,
animal fats, and butter, have sat down to a table so impover-
ished that the food upon it is scarcely sufficient in nutrition to
hold the body and soul together; so they finally lose their
conscientiousness in the matter and go back to meat-eating,
because the old adage is true which says, "The conscience
is never strengthened by an empty stomach." "Something
must be prepared to take the place of meat, and these foods
must be well-prepared so that meat will not be desired."—
"Healthful Living,'" par. 440.
And this is just what nut foods will do, not only as far as
nutrition is concerned, but they will also render food more
palatable, much like the taste of meats, without having their
injurious effects.
A meal composed of potatoes, beans, and rolled oats, with
no other seasoning than a little salt, although it be thoroughly
cooked and perfectly hygienic, and having all the elements
that the body needs, would not be a palatable meal for one
who has been in the habit of living upon a highly seasoned
meat diet, and accustomed to having vegetables served drip-
ping with grease, and full of pepper and salt ; and there are
very few who have the moral backbone to live upon a plain
5


66
GUIDE FOR NUT COOKERY.
diet. But if they will persevere, the appetite, which has
been perverted, will become so changed that they will relish
the very foods which they once loathed. This would cer-
tainly be the case if the healthful diet was persisted in long
enough. But the majority must be educated away from meat,
by preparing dishes that so closely resemble the taste of meat
dishes that the meat will not be missed. By using nuts for
seasonings, we have the fats, and to some extent the flavor, of
meat, and there is no harm in using a little of the more sim-
ple seasoning, as a little salt, sage, celery, parsley, onion,
vanilla, and rose-water.
A roast made of walnut or butternut meal, bread-crumbs,
water, a little salt, sage, and onion juice, with perhaps the
addition of some beans, peas, or lentils, would be far superior
to roast beef; and a mince pie made of pecan meal, apples,
citron, raisins, and a little sugar, would fully take the place
of, and be far more healthful than, a pie made of stale meats,
black with spices, and seasoned with wine or brandy. A
cake raised with air, shortened with nuts, and flavored with
vanilla, would be better than one raised with baking-powder
or soda, and oily with animal fats.
Thus one might go through the whole catalogue of foods,
and make a substitute for nearly every hurtful dish, that
would be healthful and at the same time palatable, by the
use of nuts in some form.
It is not necessary to be confined to one kind of nut; all
of them are useful in some form. The pifion, or pine-nut, is
excellent for seasoning foods, and would probably be much
cheaper than peanuts in Arizona, New Mexico, southern
California, and other countries where the pine-nut grows. In
countries where the pecan and hickory-nut are plentiful, these
can be used. They do not make quite so nice a butter to
spread on the bread as the peanut or almond, but they are


NUTS: THEIR PROPERTIES AND FOOD VALl'ES.
67
equally as good in seasoning and shortening, and in cake
making are far superior.
Nuts are usually described as a fruit, consisting of a
kernel, or seed, enclosed in a hard, woody, or leathery shell
that does not open when ripe. They are usually the fruit of
shrubs or trees, but the tubers of some plants are also called
nuts, on account of their resemblance to the nuts in taste,
and their richness in fats.
Of all the foods which nature gives to man, the nut con-
tains the most fats, and that in a form which is much easier
of digestion than animal fats, such as lard, tallow, and butter.
The reason for this is that the fats of animals are free fats,
and will not mix with water, while the fats of nuts freely mix
with water and form an emulsion very much resembling
"cream.
Fats are very essential in th« system to give the body its
beautiful form by filling up unsightly cavities and forming
cushions.
Nuts also contain other nutritious elements, such as albu-
men, sugar, and salts. In fact they are one of the most
nutritious foods, and the one that most fully takes the place
of meat in the system. When the legumes and grains are
used quite extensively, there is no lack in the system; but if
the diet is white bread, vegetables, and fruits, there is a lack
of the nitrogenous elements; and nuts, instead of meat,
should be used to make up this deficiency. That the Creator
never intended man to eat meat is clear from the fact that it
was not mentioned in the original bill of fare (Gen. 1 : 29); and
not until after the flood was he permitted to partake of flesh,
and then, that only of certain kinds of animals. Fats and
blood were strictly forbidden. "But the flesh with the life
thereof, which is the blood thereof, shall ye not eat." Gen.
9 : 40. "It shall be a perpetual statute for your generations


68
GUIDE FOR NUT COOKERY.
throughout all your dwellings, that ye eat neither fat nor
blood." Lev. 3: 17. "And the Lord spake unto Moses,
saying, Speak unto the children of Israel, saying, Ye shall eat
no manner of fat, of ox, or of sheep, or of goat." Lev.
7 : 22, 23.
The Lord did not lay down these rules for ancient Israel
and all succeeding generations to be arbitrary or to show his
authority, but for the reasons given in Deut. 12:25: "Thou
shalt not eat it; that it may go well with thee, and with thy
children after thee, when thou shalt do that which is right in
the sight of the Lord."
The fat of animals is more likely to be diseased than
other portions of the body; for it is not used in exercise as
are the muscles. But the blood, which passes through the
body, washing out all its poison, is undoubtedly itself the
most poisonous part, and to use these poisonous substances
as articles of food could work nothing but disease. The
Lord, who saw all things from the beginning, foresaw the
result of using such articles of food, and would save man
from the consequences.
It was only on account of the hardness of men's hearts
that God permitted them to eat flesh; but in the beginning
it was not so. God designed that man should live only upon
the pure, healthful things of earth,— that which would best
sustain and build up the brain and body of man.
The purest and most easily digested of all meats is the
meat of nuts. In nutritive value, they far exceed all flesh-
meats. Beefsteak, for example, has 19 per cent. of nitroge-
nous material and 4 per cent. of carbonaceous, total, 28
per cent.; while the peanut has 28 per cent. of nitrogenous
and 46 per cent. of carbonaceous, total 79 per cent. nutri-
tive. That is, one pound of peanuts is equal in nutritive
value to more than two and one-half pounds of beefsteak.


NUTS: THEIR PROPERTIES AND FOOD VALUES. 69
Nuts contain but little starch, excepting the chestnut,
which has 70 per cent., and the walnut, which has 14 per
cent, of starch; but the other kinds of nuts have very little.
For this reason, they are adapted to people that are suffering
from hyperpepsia, who are usually unable to digest starch.
For such persons a diet of nuts with digested starch, as is
found in malt extract, is very beneficial. Malt can be com-
bined with any of the nuts, either after they are made into
butter or in the meal.
Nuts are more digestible if they are first emulsified, as
very few can masticate them fine enough to be acted upon by
the digestive juices. The question of emulsifying nuts has
been practically settled in the last few years by the invention
of machinery for that purpose, both for family and factory
use. It is sincerely hoped and believed that the time is not
far distant when nuts will fully take the place of animal flesh,
fats, and products.


NUT BUTTER.
THE production of nut butter is a very simple process.
The peanut and almond are the nuts that are chiefly
used for this purpose; but the Brazil-nuts make a very fine
butter. All of the nuts can be ground, but as they can not be
blanched, they do not make a nice looking butter. The
Spanish peanut has proved the most satisfactory for butter
making, although some people prefer the Virginia variety.
The first essential thing is to have a nut-grinding mill.
PEANUT BUTTER.
The first step is to roast the peanuts to a nice brown,
being careful not to over-brown or scorch them, as too much
cooking spoils the flavor. They can be roasted in an
ordinary oven, but can be better done in a peanut roaster
made especially for this purpose. As soon as they are
roasted and cool, the skins or bran should be removed by
rubbing them in the hands, or what is better, a coarse bag;
or take a square piece of cloth and fold the edges together,
forming a bag of it. The chaff can then be removed by the
use of an ordinary fan, or by pouring from one dish to an-
other where the wind is blowing. The process of removing
the skins is called blanching. Next look them over carefully,
remove all defective nuts and foreign substances, and they
are ready for grinding. If a fine, oily butter is desired,
adjust the mill quite closely, and place in the oven to warm.
Feed the mill slowly, turn rapidly, and always use freshly
roasted nuts; after they have stood a day or two they will
17o]


NUT BUTTER.
not grind well nor make oily butter. If the butter is kept in
a cool place in a covered dish, and no moisture allowed to
come in contact with it, it will keep several weeks; and if put
in sealed jars or cans, will keep indefinitely.
RAW PEANUT BUTTER.
Heat the peanuts just sufficiently to remove the skins,
but do not allow them to get brown; prepare them as de-
scribed in a former recipe, and grind in a nut mill. Although
the raw peanut butter is not as palatable as the roasted but-
ter, it is considered more healthful and easier of digestion.
It is also preferable to use in making soups and puddings, in
cooking grains, and in seasoning vegetables. Food seasoned
with this butter does not have that objectionable taste that
the roasted peanut butter imparts; and if it is properly used,
the peanut taste is almost entirely eliminated.
ALMOND BUTTER.
Almond butter is more difficult to make than peanut but-
ter because the skins can not be so easily removed. Roasting
does not loosen the skins of the almond as it does of the
peanut. They have to be soaked in boiling water from two
to five minutes; then the skins become loose and can be
pinched off by pressing on the nut with the thumb and fin-
ger; the skin will crack and the kernel pop out. But by
this process the nuts have soaked up some water and become
tough. They must then be dried in the oven until quite crisp,
but the oven must not be hot, or they will brown. Then run
them through a loosely adjusted mill or a sausage grinder,
and place on a cloth stretched over the stove until perfectly-
dry; then grind them in the nut-butter mill, quite tightly
adjusted. This makes excellent butter if the almonds are
first-class, and sweet.


72
GUIDE FOR NUT COOKERY.
BRAZIL-NUT BUTTER.
It is cheapest and best to buy the nuts already shelled,
then with a sharp knife cut off all the brown, woody skin that
adheres to them, and grind them through the mill. They
may have to be broken up before putting in the mill. This
butter is very good, but not so cheap as peanut butter, except-
ing in the countries where this nut grows.
PEANUT CREAM.
For making cream, the peanuts should not be roasted so
much as for making butter. They should have a light straw
color. Then grind them very fine, and to a tablespoonful of
nut butter add ij cups of water, adding a little at a time,
and beating until it is smooth.
PEANUT MILK.
Make like the peanut cream, only add more water. The
amount of nut butter to be used depends upon the richness of
the milk desired.
RAW PEANUT MILK AND CREAM.
Put the peanuts in the oven or peanut roaster, and let
them stay until they are hot, but not the least browned; the
skins will then be loose enough to blanch quite easily. Pick
out those that will not blanch without extra effort, and save
them to roast. They can be put with raw nuts, as it will
take just as long to roast them after they have been once
cooled, as it will to roast those that have not been heated.
Look the raw nuts over carefully, as every speck or dark spot
will show in the unroasted nuts. Grind them to a meal; rf
they are ground until buttery and oily, it is hard to get
the milk out. Then to 2 cups of the meal add 3 cups of


NUT HUTTER.
73
lukewarm or cold water; beat well with a spoon for four or
rive minutes, then line an earthen pan or bowl with two
thicknesses of cheese-cloth, and pour in the mixture; fold the
edges of the cloth together, and squeeze out the milk. It
will look like dairy milk. The last will look quite thick, and
some of the finest part of the pulp will go through, but that
will do no harm as it will settle to the bottom when left to
stand. The cream will also rise to the top. If the nuts are
properly ground, the cream should be from one half to three
fourths of an inch thick on a dish where the milk was three
inches deep. It is richer than dairy cream, and can be used
for all purposes for which dairy cream is used in seasonings
and shortenings.
This cream diluted with water to the consistency of milk,
and a very little salt and sugar added, makes a milk which
tastes like, and closely resembles, dairy milk. The residue
can be made into nut meal by steaming and then drying, or
made into nutmeatose, sausages, etc. Raw peanuts are
considered beneficial in some forms of dyspepsia. The milk,
if cooked in a double boiler for two or three hours, has none
of the raw taste left; but the cream, if cooked for any length
of time, becomes oily. The raw taste is not noticeable
when used in cake, crisps, rolls, or pie crust. The house-
wife will find this recipe invaluable.
ALMOND MILK.
Dissolve i tablespoonful of almond butter in I pint of
warm water, adding a little at a time.
HICKORY MILK.
Crack the hickory-nuts and pick out the kernels; grind
them through the mill, being careful not to grind them too
fine or they will be oily. Then to each heaping cupful


74
GUIDE FOR NUT COOKERY.
of the nut meal add 1 J cups of lukewarm water and
beat thoroughly, rubbing the mixture against the side of the
dish with the back of the spoon. Then line a large bowl
with two thicknesses of clean, strong cheese-cloth, pour in
the nuts, and squeeze out the milk. After the milk is taken
out, the remainder can be made into sausages or gravy.
PINE-NUT MILK.
Grind the pine-nuts through the mill, and then add about
IJ cups of water to I cup of the butter or meal; beat
well and press all the milk through a cloth. The remain-
der— that is, the part that is left in the cloth — can be
used in making sausages, soups, or in roasts. The milk can
be used in vegetables or in making gravies, while the cream
that rises on top is excellent for making crisps, rolls, cakes,
and pie crust.
CHUFAS MILK.
Select good, fresh chufas, wash them well in several waters,
and grind quite fine; then pour over them hot water enough
to wet well, but not to make them too watery; rub well,
pressing them against the dish, with the spoon, and pour into
a jelly-bag made of two thicknesses of cheese-cloth. Then
press with the hands to squeeze out the milk.
COCOANUT MILK.
Select a cocoanut that has milk in it, cut a hole in the
eye of the nut, and let out the milk. Then break the nut
with a hammer, remove the meat, and with a sharp knife
peel off the hard, brown, woody coat, being careful to take
as thin a peeling as possible, as the most of the oil is next to
the skin. Then grate through a cocoanut-shredder, or on
any grater, or grind through the mill, then for each cocoanut,


NUT BITTER.
75
add 2 cups of boiling water, and with a tablespoon beat
and work for ten or fifteen minutes. Place a clean new
cheese-cloth over a large bowl, and pour the cocoanut into it.
Work well with the hands, and squeeze out all the milk
possible, then empty the cloth into a stew-pan, pour boiling
water over it the same as before, work well again, and squeeze
through the cloth the second time. You will then have all
the milk that can be taken out, but the cocoanut can be
cooked in water for twenty or thirty minutes and then
strained, and the water used for making pie, the same as in
cocoanut-pie recipe.


NUT MEAL.
PEANUT MEAL.
EAT the nuts sufficiently to remove the skins; but do
11 not brown them. Blanch and look over. Boil until
real tender, taking care to have them quite dry when done.
Drain off all the water possible, and put them through a
vegetable press, or colander. Put on tins suspended over
the stove, or in a very slow oven with the door open. Do
not brown the nuts—only dry them. When perfectly dry,
grind through the mill loosely adjusted. If it is not fine
enough, let it dry out some more, tighten the mill a little,
and grind again ; and if it is desired very fine, rub through
a flour sieve.
A very rich meal can be made by grinding the raw peanuts
after the hulls have been removed, being careful not to get it
too fine, or it will be oily. Then steam the raw meal in a
steam-cooker for three or four hours. Remove from the
steamer, and spread on tins to dry. When perfectly dry,
grind through the mill. It will not be so light a meal as that
made from boiled peanuts, but seems to be richer in fats. If
this meal is ground through a tightly adjusted mill, it makes
an excellent butter, and can be eaten by those who can not
assimilate the roasted peanut butter.

PEANUT MEAL NO. 2.


Nl'T MEAL.
77
ALMOND MEAL.
Blanch the almonds the same as directed for making alm-
ond butter. Then dry them in the oven or where it is real
warm, taking care not to scorch. When very dry, chop fine
by putting through a meat-chopper or mill; return to the
oven, and dry very slowly and thoroughly. When cold,
grind through the meat-chopper again or through a loosely
adjusted nut-butter mill.
PINE-NUT MEAL.
This is the easiest of all meals to make, as the nuts need
no hulling or drying before grinding. All that is necessary is
to grind them through the nut-butter mill, being careful not
to grind fine enough to make them oily; or they may be
crushed with a bottle on a plate or platter. They are very
tender, and can be easily crushed between the fingers.
WALNUT MEAL.
The walnut is rather oily, and if ground through the nut-
butter mill is likely to become oily, unless the mill is quite
loosely adjusted. They make better meal if run through a
meat-chopper. For ordinary purposes they can be chopped
with the skins on; but if desired, the skins may be removed
by placing the walnut kernels in the oven for a few minutes
until they become hot. When cold, the skins may be easily
rubbed off, and then chopped or ground.
FILBERT MEAL.
The filbert kernel is quite hard, and can be reduced to a
meal only by grinding through a nut-butter mill, or a meat-
chopper that cuts very fine. The skins may be removed by
heating the kernels in the oven until they are very hot but


78
GUIDE FOR NUT COOKERY.
not roasted. Remove from the oven, and when cool, rub
between the hands or on a blanching sieve, and the skins will
come off. Grind through the nut-butter mill.
BUTTERNUT MEAL.
Crack the nuts on the end, and remove as whole as pos-
sible. Place in a hot oven for a few minutes until they
become hot, then cool them, and the skins will rub off easily.
Chop through a meat-chopper or crush fine with a glass
rolling-pin on a marble slab. If a marble slab and glass
rolling-pin are not at hand, use a large plate or platter and a
round bottle. They may be used without removing the skins,
and are just as well for cake, as the skins give it a spicy flavor.
HICKORY, PECAN, AND OTHER NUTS
Can be made into meal the same as walnuts. They are
usually used with the skins on, as they are quite difficult to
remove.


SAUSAGES.
HICKORY-NUT SAUSAGE.
TO i cup of hickory-nut meal, add i egg, a pinch each of
salt and sage, and 2 teaspoonfuls of gluten. Mix well,
adding the well-beaten egg the last, form into round cakes
with the hands, and bake until brown. Serve hot on a plat-
ter, with a hickory-nut gravy poured over. This can be made
from what is left after the milk has been extracted, but less
gluten will be required.
PEANUT SAUSAGES.
Take i tablespoonful peanut butter, 3 tablespoonfuls glu-
ten or dry bread-crumbs, a little salt, sage, and parsley. The
parsley should be minced very fine. Dissolve the nut butter
in 2 tablespoonfuls of water, add the gluten, sage, salt, and
parsley, mix well together, and form into small cakes with
the hands. Place on an oiled tin, and bake in the oven, or
cook on top of the stove; cook on both sides. When done,
place in a platter and pour over them Peanut Gravy No. 1.
(See Index.)
PINE-NUT SAUSAGES.
Take 4 tablespoonfuls of finely ground zwieola, 2 table-
spoonfuls of pine-nut meal, J cup water, a little sage, celery,
and salt. Pour the water on the zvvieola, and let it soak for
ten or fifteen minutes; then add the other ingredients and
mix well; if too dry, add more water, but be careful and
have it as dry as can be handled well; form with the hands
[79]


8o
GUIDE VOR NUT COOKERY.
into small cakes, and bake on oiled tins. When done, place
in a platter, and pour over them the following gravy :—
Take I cup boiling water, I tablespoonful pine-nut meal,
and I tablespoonful white flour rubbed smooth in a little cold
water.
Stir the flour into the hot water, add the meal and salt,
and a little grated onion, let it boil for a few minutes, and
pour over the sausage.
FILBERT SAUSAGE.
Take 4 tablespoonfuls zwieola and soak in | cup of cold
water for a few minutes, then add 2 tablespoonfuls of filbert
meal, a pinch of sifted sage, 1 teaspoonful of grated onion,
salt to taste; mix well, and if too dry, add a little more
water, but as little as possible and have it stick together.
Make into small cakes with the hands, place on an oiled tin,
and bake in the oven or cook on top of the stove, and turn
over when brown on one side. When done, place on a
platter, and pour over them a gravy made of filbert meal as
follows : —
Take I cup water, 1 heaping tablespoonful filbert meal,
and I tablespoonful white flour, a little grated onion, and a
little salt.
Heat the water to boiling; dissolve the meal in a little
warm water, put in the flour and salt, and rub it smooth,
then stir all into the boiling water, and cook for a few
minutes.
PECAN SAUSAGE.
Take 3 tablespoonfuls of finely ground zwieola and soak in
\ cup water until quite soft, but not mushy; then add 2
small tablespoonfuls of pecan meal, a pinch of sage, and a
little grated onion; salt to taste. Mix all together and form


SAUSAGES.
81
into round pancakes about one-half inch thick. The mixture
should be as thick as can be handled conveniently. Put
them on oiled tins, and bake in the oven or on top of the
stove until nicely browned on both sides. Place in a platter
and pour over them a gravy made of pecans. (See Pecan
Gravy.)
0


NUT OIL.
NUT OIL NO. I.
REPARE cocoanut the same as for making cocoanut
i. cream; then grind it through a nut-butter mill until it
is quite fine. To i cup of this add 5 or 6 cups of water, and
boil in a kettle for an hour; then set in a cool place, and the
oil will rise to the top, and will become hard like tallow if
the temperature is not higher than fifty degrees above zero.
The sediment will settle to the bottom, leaving the oil white
and clear, retaining a delicate cocoanut flavor.
Take 2 cups of medium-brown peanut butter; add to it 1
scant cup of malt extract; mix well, and knead like bread
until it is very oily; then grind it through the nut-butter mill,
and squeeze out what oil you can with the hands, and grind
it through the mill the second time. Squeeze again thor-
oughly. This ought easily to make one cup of oil.
The remainder can be used in making malt food. (See
directions for making malt food.)
Oil can be extracted from butter made from other nuts by
the foregoing method.
If there is any sediment or particles of the nuts in the
oil, let it stand, and they will settle, when the top can be
poured off, and will be clear, nice oil.

NUT OIL NO. 2.
[82]


NUT OIL.
83
NUT OIL NO. 3.
Take 2 cups of peanut butter, or the butter made from
any nuts; add to it 1 cup of scrghum (or any thick) molassei;
mix and knead until it is very oily, and finish the same as
Nut Oil No. 2.
NUT OIL NO. i.
When making fruitosia, the sweetness of the fruit will start
the oil, and after it is ground through the mill, some of the
oil may be pressed out, and the food will then be rich enough.
In an ordinary family this will furnish oil enough for oiling
pans, etc.


NUTMEATOSE, NUTORA, ETC.
IN order to have these foods a perfect success, care must be
taken to have them well cooked. They are better if cooked
in sealed cans, and under a high pressure of steam, as they
will then be quite solid, and can be stewed without crumbling.
The higher temperature used, and the longer they are cooked,
the more solid the foods will be, and less starch and other
ingredients will be required with the nuts. When it can be
afforded, we advise getting a good steam-cooker, as better
results can be obtained. The Ideal steam-cooker can not be
too highly recommended. But they are very good if cooked
in a common baking-powder can; or any can or pail will do
which has straight sides and a tight cover, with an opening the
full size of the can, so when the food is cold it can be easily
taken out of the can. These foods may be cooked in a bag
made of thick, firm white muslin, which should be well
scalded before using, and when filled, tied with a stout twine.
An economical way of obtaining sealed cans is to unsolder
all the fruit and vegetable cans which you may purchase of
your grocer,— unsoldering the little cap which covers the
opening. This can be done with any hot iron. After the
cans are cleansed, and filled with the nut mixture, the little
cap can be soldered on again. Cans can not be used but
once this way; but the contents will keep well if thoroughly
cooked.
If an ordinary steamer is used, more time will be required
for cooking, as it is not possible to get the ordinary steamer
t»4]


NITMEATOSE, NUTORA, ETC.
85
so tight but that some of the steam will escape. If these
foods are to be kept for any length of time, they must be put
into sealed cans, and cooked for about five hours.
They can be cooked in a double boiler, also in a covered
kettle of water; if the can or pail is not sealed, too much
water should not be used. The cover of the dish should be
tied on or weighted, and the water should not be deep enough
to cover the dish.
For those who desire a change, there is a wide field open
before them; by using different kinds of nuts, and combining
them with all the different kinds of grains, vegetables, and
seasonings, hundreds of various foods can be made. A little
effort and experience is all that is necessary.
NUTORA OF PEANUTS.
Take 2 cups of raw nut butter or nut meal, add 1 cup
of water, and salt to taste; beat with an egg beater for five
minutes or more, then put into cans, and cook three or four
hours. If 1 cup more of water and 1 cup of corn-starch are
added, it will not be so rich and oily.
PEANUTS AND STARCH NUTORA.
Take 2 cups of raw nut butter, 1 cup of water, salt to
taste; add 4 heaping tablespoonfuls of corn-starch. Dis-
solve the starch in the water, and add the other ingredients;
mix thoroughly, and beat well with a spoon for several min-
utes, then place in cans, and cook in a steam-cooker or
steamer for three or four hours.
The corn-starch makes it more solid.


86
GUIDE FOR NUT COOKERY.
NUTORA WITH PEANUTS AND EGGS.
Take 2 cups of raw peanut butter, 1 cup of water, the
white of 1 egg, and salt to taste. Add the water to the
butter, a little at a time, until it is smooth. It should be
thin enough to beat with an egg beater; if it is not, add
more water, and beat for five minutes. Then take the white
of 1 egg, and beat to a stiff froth; add it to the nut but-
ter, and beat again for a few minutes; put it in cans, and
cook for three hours.
PEANUT AND ALMOND NUTORA.
Take 1 cup of almond butter, made from good, sweet
almonds, 2 cups of raw peanut butter, salt to taste, and
cups of water, or enough so it can be beaten, but it must be
as stiff as possible. When thoroughly mixed, beat with an
egg beater for five minutes or longer, and cook in cans for
three hours or longer. This makes it very rich; if it is not
desired so rich, add lJ cups more of water and cups of
corn-starch.
PEANUT AND PINE-NUT NUTORA.
Take 2 cups of raw peanut butter, 1 cup of pine-nut but-
ter, 3 cups of water, and salt to taste. Dissolve the butter
with the water, adding a little at a time; then add salt to
suit the taste, and beat with an egg beater for a few min-
utes; place in cans, and cook in the steamer for three or
four hours. If the cans are sealed, they can be cooked in a
kettle of water. If you desire it to be thick and firm like
cheese, a little corn-starch or flour can be added — about 6
tablespoonfuls.


NUTMEATOSE, NUTORA, ETC.
87
PINE-NUT NUTORA NO. U
Take 1 cup of ground pine-nuts, 1 cup of beans or peas, 1
cup of water, salt to taste. Add the water, nut meal, and salt,
and beat with an egg beater for five minutes or longer. Then
add the peas or beans, mix thoroughly, put into cans, and cook
for two hours or longer.
PINE-NUT NUTORA NO. 2.
Take 1 cup of roasted pine-nut butter, 1 cup of raw pea-
nut butter, 2 cups of water, 1 cup of corn-starch, or white
flour. Dissolve the starch in a little of the water, pour it on
the butter, and as soon as it is worked in, add the rest of the
water, a little at a time, until all is smooth; add the salt,
beat for a few minutes, and put into cans; this can be cooked
in common baking-powder cans, but it will keep only a few
days. If cooked in sealed cans for five hours, it will keep for
any length of time before it is opened; after opening, it will
spoil in a few days, unless kept very cold. This is a very
good substitute for meat; the roasted pine-nuts give it a meaty
flavor.
PINE-NUT NUTORA NO. 3.
Take 2 cups of roasted pine-nut butter, 2 cups of water,
1 cup of corn-starch or white flour, 2 teaspoonfuls of salt.
Add the corn-starch and salt to the butter, and dissolve in a
little water, adding a little at a time; beat for five minutes,
and cook in cans, or it may be cooked in a bag made of good,
thick muslin. If the nutora is for making hash, or cooking,
it is best to be made real solid, then do not give much room
for swelling. Tie the bag tight, and steam, or it may be
boiled if desired. It will not need to cook more than an
hour. When done, rip the bag open, roll the contents,


88
GUIDE FOR NUT COOKERY.
which should be solid, on a tin, brush with nut cream, and
set in the oven to brown; serve hot or cold. This tastes
almost like meat.
ALMOND NUTORA NO. i.
Take some good sweet almonds,— if any bitter almonds
are used, it spoils the flavor,—blanch them, and put them
in the oven to roast to a nice straw color. When perfectly
cold, grind through a nut-butter mill. Take I cup of this
roasted almond butter, 2 cups of water, i cup of raw peanut
butter, I cup of corn-starch or white flour, and 2 teaspoonfuls
of salt. Dissolve the butter and starch in the water, and
add the other ingredients; then beat for five minutes, pour
into cans, and steam for four hours. This has a nice meaty
flavor.
ALMOND NUTORA NO. 2.
Take 2 cups of almond butter made from the roasted
almonds, 2 cups of water, 2\ teaspoonfuls of salt, i cup of
corn-starch. Mix all the ingredients thoroughly, and cook in
cans or in a bag for two hours. The roasting of the nuts
gives it a more meaty flavor, and is very good.
ONION NUTORA.
Take 2 cups of raw peanut butter, 2 tablespoonfuls of grated
onions, 2 cups of water, 2 teaspoonfuls of salt, and i cup of
corn-starch. Dissolve the butter and starch with the water,
add the other ingredients, and beat thoroughly. Pour into
tin cans, and cook for three hours.
TOMATO NUTORA.
Take 2 cups of raw peanut butter, i cup of corn-starch or
flour, 2 cups of tomato juice, 2 teaspoonfuls of salt. Dis-
solve the butter and starch in the tomato juice, add the salt,


NUTMEATOSE, NUTORA, ETC.
89
and beat for five minutes. Then pour into cans, and steam
for four or five hours.
The tomato gives the nutora a nice salmon color, as well
as an excellent flavor. It is very good to use in making mock
salmon salad, etc.
PECAN NUTORA.
Take 1 cup of pecan butter, i\ cups of raw peanut but-
ter, 2 cups of water, 2 teaspoonfuls of salt, 1 cup of corn-
starch or flour. Add the salt to the water, and dissolve the
starch and butter in the water, adding a little water at a
time to keep it from getting lumpy. Beat for five minutes,
and pour into cans. Steam for four or five minutes.
PRUNE NUTORA.
Cook the prunes until they are tender and quite dry.
Rub them through a colander; to 1 cup of sifted prunes add
1 cup of raw peanut butter, 1^ cups of water, I cup of corn-
starch, a little salt and sugar to suit the taste. Mix the in-
gredients by first dissolving the butter and starch in the
water, and adding the rest. Beat for five minutes, and
steam in cans for three hours.
BANANA NUTORA.
Take good, ripe bananas, peel them, and mash with a sil-
ver fork. Then to 2 cups of the mashed bananas, add 1 cup
of raw peanut butter, 1 cup of water, J cup of sugar, J cup
of corn-starch, and a little salt. Mix all together well, and
beat for five or ten minutes. Pour into cans, and steam for
three hours.
This changes its color if exposed to the air for any great
length of time. Therefore keep it well covered until needed,


go
GUIDE FOR NUT COOKERY.
NUT CHEESE.
Take I cup of nut butter, 2 cups of water, J cup of flour
(Pillsbury's or Gold Medal). Rub the butter perfectly smooth
by adding the water slowly, then add the flour, and lastly the
salt. Pour into tin cans with a tight-fitting cover, and steam
in a steam-cooker or in a kettle of water with something in
the bottom of the kettle to set them on. Cook from two to
three hours. This can be varied by adding sage, celery salt,
or caraway seed ground fine.


NUTMEATO.
NUTMEATO NO. U
TAKE 2 \ cups jf strong coffee made from cereal coffee, 2
cups of nut butter, I cup of corn-starch, and i teaspoon-
ful of salt. Combine the ingredients by mixing the corn-
starch, butter, and salt first; then put in the coffee by adding
a little at a time, and mixing until smooth. Put into a can
or dish with tight-fitting cover, and cook in a closed steamer
or kettle for from three to five hours. Sealed cans give better
results, and may be used if desired. The contents of the
cans will be firm, and when cool, may be cut into slices and
served as cheese or meat. Use lentil dressing as a gravy with
the nutmeato.
NUTMEATO NO. 2.
Take I cup of nut butter, i cup of strained stewed toma-
toes, \ cup of water, \ cup of corn-starch or browned flour,
and salt to suit the taste. Proceed as in No. 1.
NUTMEATO NO. 3.
Take 2 cups of nut butter, i \ cups of water, 3 tablespoon-
fuls of corn-starch, | teaspoonful of sage, and 1 teaspoonful
of salt. Prepare the same as the other recipes.
NUTMEATO NO. 4.
Take 2 cups of butter, 2 cups of water, 1 cup of cooked
navy or lima beans, rubbed through a colander, 2 tablespoon-
fuls of corri-starch, and 1 level teaspoonful of salt. Cook as
directed in the above recipes.
[91]


92
GUIDE FOR NUT COOKERY.
NUTMEATO NO. 5.
Take 2 cups of nut butter, 2 cups of water, whites of 4
eggs, and 1 teaspoonful of salt. Cook as in the former
recipes.
NUTMEATO NO. 6.
It is a recognized fact that nut butter when once emulsified
for the table will not "keep over," but is likely to ferment
unless the temperature is low. However, no waste need
occur, for it may be so preserved as to be ready for use in the
preparation of palatable dishes by the following methods:
Add to it three times as much water as has already been
used, and stir in enough white flour to make it of the con-
sistency of rich cream. Put in a baking dish broad enough
so the cream will not be more than two inches deep, and
bake until quite firm. It is good to use for sandwiches,
sliced as cold meat, and in other recipes.
NUTMEATO ROAST NO I.
Take 1 pint of zwieola or toasted bread-crumbs, 1 pint of
water, \ pint of strained tomatoes, and \ pound of nutmeato,
made fine by being put through a colander or meat-chopper.
Flavor with finely sifted sage. Mix all thoroughly together,
add salt to taste, and bake in shallow pans until brown.
NUTMEATO ROAST NO. 2.
Cut 1 pound of nutmeatose into pieces, and boil until very
tender; then drain and mash. To 2 cups of zwieola, add
the water in which the nutmeatose has been boiled, and
enough more hot water to make the zwieola of the consistency
of mush. Season to suit taste with salt and sage. Add this
to the mashed nutmeatose, mixing well; put into an oiled


NUTMEATO.
95
pudding dish and bake for about an hour. Slice and serve
either warm or cold. Toasted bread-crumbs may be used
instead of zwieola.
MOCK NUTMEATO ROAST.
Boil 2 cups of lentils for several hours. Run through a
colander. Grind i cup of roasted peanuts, and add them to
the lentils. To 2 cups zwieola or toasted bread-crumbs, add
sufficient hot water to make it of the consistency of mush.
Season to suit taste with salt and sage. Mix all the ingredi-
ents, place in an oiled pudding dish, bake, and serve same as
nutmeato roast. Beans may be substituted for lentils if the
latter can not be obtained.
NUTMEATO HASH.
Chop together 3 parts cold baked potatoes, 1 part nut-
meato, and 1 part tomatoes until thoroughly mixed. Flavor
with finely sifted sage, if desired, and season with salt. Bake
till brown. Leave out tomatoes if preferred.
NUTMEATO STEW.
Cut nutmeato into small cubes, place in the inner part of
a double cooker, cover well with water, and cook two or three
hours. Just before serving, thicken the liquid with browned
flour, and season with salt. Strained tomatoes may be used
instead of water, and are preferred by many. Prolonged
cooking produces the best results.
NUTMEATO AND POTATO STEW.
Stew together 2 parts potatoes, coarsely and irregularly
cut, and 1 part nutmeato cut into cubes, until potatoes are
done. It may be flavored with celery or onions, which


94
GUIDE FOR NUT COOKERY.
should be added just long enough before the stew is cooked
to extract the flavor. Salt just before it is done. Strained
tomatoes may be used instead of water if preferred.
NUTMEATO GRAVY.
In I quart of boiling salted water put nearly I pint of
cubes cut from nutmeato. In fifteen or twenty minutes
thicken with browned or plain flour.
RICE WITH NUTMEATO.
Cook rice in boiling salted water, having it of the consist-
ency desired. Cut a portion of nutmeato into cubes, and
distribute it evenly through the rice. Cook slowly and stew
without stirring again.
MACARONI WITH NUTMEATO.
Break macaroni into inch lengths and drop gradually into
just enough boiling salted water so that it will be of the right
consistency to serve. Cut nutmeato into cubes or slices and
stir them in when the macaroni begins to be tender. Care
must be taken that the macaroni does not burn or fasten to
the bottom.
BAKED NUTMEATO HASH.
Take 2 cups of chopped cold boiled potatoes, 1 of chopped
nutmeato, and 1 grated onion; salt to taste. Put in an oiled
baking dish, and add 1 tablespoonful of water, and bake one-
half hour in moderate oven. The above may be flavored
with celery salt if desired.
NUTMEATO STEAK.
Take nutmeato that has been cooked in cans about three
inches in diameter. Remove from can by cutting around edge
of the can, and pressing on the bottom, cut off into slices


NUTMEATO.
95
one-half inch thick, being careful not to break in pieces.
Place on tins and toast in the oven. When toasted, place
on meat platter, and pour over it a nut gravy made accord-
ing to recipe No. 1.
NUTGRANO NO. J.
Take 2 cups of oatmeal, or chopped oats, I cup of raw
peanut butter, salt to suit the taste, and 3 cups of hot water.
Mix well, adding a little water at a time, until it is all smooth.
Beat for a few minutes, and cook in cans the same as nut-
meatose for four or five hours.
This can be spread on the bread, and makes a fine substi-
tute for butter.
If the water is set on the stove and the grains stirred in
and allowed to thicken some before the other ingredients are
added, it will not be so liable to settle to the bottom in
cooking.
NUTGRANO NO. 2.
Take 3 cups of pearl barley, 1 cup of roasted pine-nut
butter, 8 cups of water, and 2 teaspoonfuls of salt. Roast
the pine-nuts by baking them in the oven until they are of a
light-brown color. When they are cold, grind them to a but-
ter, using 1 cupful of it. Add the other ingredients; mix and
cook in cans in a steam-cooker for five hours.
It is best to cook the barley in the water for a few min-
utes before adding the other ingredients. This will prevent
it from settling to the bottom.
NUTGRANO NO. 3.
Take 2 cups of white corn-meal (the yellow will do), 1
cup of roasted almond butter, made by roasting the blanched
almonds in the oven until they are of a straw color, and when


96
GilOK FOR NUT COOKERY.
cold, grinding them to a butter, adding 2 teaspoonfuls of salt.
Mix all thoroughly with 5 cups of water, and cook like the
foregoing recipe.
NUTGRANO NO. 4.
Make like the above, only use 2 cups of wheaten grits in-
stead of corn-meal, and use only cups of hot water.
Cook the grits in the water for a few minutes before add-
ing the rest.
NUTGRANO NO. 5.
Take 2 cups of crystal wheat, 1 cup of roasted pine-nut
butter, 8 cups of water, and salt to taste. Mix, and cook in
cans for four or five hours. First cook the grain with the
water for a few minutes.
NUTGRANO NO. 6.
Take 3 cups of rolled oats, 1 cup of almond meal. 3a
cups of water, and 1 teaspoonful of salt. Mix well, and
cook like the preceding recipes.
NUTGRANO NO. 7.
Take 2 cups of farina, 1 \ cups of pecan meal, 8J cups of
water, and 2 teaspoonfuls of salt. Mix well, and cook like
preceding recipes.
NUTGRANO NO. 8.
Take 2 cups of wheaten grits, 1 cup of raw peanut but-
ter, 4 cups of water, and salt to taste. Mix well and cook
like the above.
NUTGRANO NO. 9.
Take 2 cups of zwieola, 2 cups of roasted peanut butter,
6 cups of water, and salt to taste. Mix all well and cook like
the other recipes.


NUTMEATO.
97
By combining different nuts with different grains many
kinds of nutgrano may be made.
NUTGRANO NO. 10.
Take i cup of roasted peanut butter, i \ cups of granose,
and 11 cups of water, salt to taste. Take granose flakes, and
heat them in the oven, and rub with the hands until quite
fine. Stir cups of this into the butter, which has been
diluted with the water, add the salt, and sage if desired.
Put into cans and cook the same as in the above recipes.
The above can also be made with raw peanut butter by
using 2 cups of water.
NUTMEATOSE NO. I.
Take 2 cups of peanut butter, 2\ cups of water, 3 table-
spoonfuls of No. 3 gluten, and 1 teaspoonful of salt. Mix
all the ingredients together very thoroughly, and cook in cans.
(Sealed cans are preferable.) Cook from three to five hours.
NUTMEATOSE NO. 2.
Make like the foregoing recipe, and add 2 heaping tea-
spoonfuls of ground sage, or 1 small white onion grated fine.
Both onion and sage may be added if desired.
NUTMEATOSE NO. 3.
Take 1 cup of nut butter, 1 cup of sifted red kidney
beans, \ cups of water, 2 tablespoonfuls of corn-starch, and
1 teaspoonful of salt. Cook the beans until tender, and rub
them through a colander. To 1 cup of this sifted pulp add
the other ingredients; mix thoroughly, and cook like the pre-
ceding recipe.
7


GUIDE FOR NUT COOKERY.
NUTMEATOSE NO. 4.
Take 1 cup of nut butter, 1 cup of sifted Scotch peas,
1 J cups of water, two tablespoonfuls of corn-starch, and
1 teaspoonful of salt.
First cook the peas as directed elsewhere, then sift through
a colander, and use 1 cup after they are sifted; add the other
ingredients, and cook the same as in Nutmeatose No. 1.
NUTMEATOSE NO. 5.
Make like the preceding recipe, only use 1 cup of sifted
lentils in the place of the Scotch peas.
NUTMEATOSE NO. 6.
Make like recipe No. 4, only use 1 cup of cooked split
peas in the place of the Scotch peas, and leave out the
starch.
NUTMEATOSE NO. 7.
Take 2 cups of chestnut meal, made by first removing
them from the shell, then blanching them by pouring on boil-
ing water and letting them stand a few minutes in it, and
then grinding in a meat-chopper, or they may be dried and
ground in a hand grist-mill or coffee-mill. To this add 1 cup
of raw peanut butter, 2 cups of water, and salt to taste.
Mix well, and cook as in Nutmeatose No. 1.
FRUTOSE.
Take J cup peanut butter, \ cup of almond butter, and
1 dozen medium-sized bananas. Peel the bananas, and mash
them through a vegetable press, or mash with a silver fork.
Then add the nut butter, and beat until well mixed and
smooth. Pour into cans with tight cover, or what is better,


NUTMEATO.
99
into tin cans and seal them; then cook in steam-cooker for
two or three hours. When done, it will be thick, so it can
be cut into slices like nutmeato or cheese. If desired, a little
sugar may be added, but it is very palatable without it.
FRUITOSIA.
Take .| cup peanut butter, \ cup of almond meal, { cup
of walnut meal, or the same of filbert meal, i cup of ground
figs, i cup of chopped dates, J cup of white seedless raisins,
ground. Look over the raisins, wash and dry again, then
grind them through the nut mill or meat-chopper, or chop in
a bowl. Do the same with the dates. Wash the figs; then
dry, and grind through the nut mill. Have the mill quite
tightly adjusted and it will grind the seeds up fine. Then
add the nut butter and nut meal, which should be made first.
Mix all together thoroughly, and grind through the mill a
second time.
FRUITOSIA NO. 2.
Take i cup of peanut meal, and add \ cup of ground
prunes. Mix very thoroughly, and grind through the mill.
Press into a square tin, and cut into caramels; if desired,
they may be wrapped in oiled paper.
FRUITOSIA NO. 3.
Take I pound of dried pears, and ^ pound of fine nut
meal of any nut, or a mixture of the meal of different nuts;
j pound of almond meal and \ pound of pine-nut meal makes
a very nice compound.
Select nice dried pears; wash, and dry by placing in a
warm place. When perfectly dry, grind them through the
mill, mix with the nut-meal, and grind again. It is then
ready to press into square tins, and cut into caramels.
265174H


IOO
GUIDE FOR NUT COOKERY.
FRUITOSIA NO. 4.
Select good evaporated peaches or apricots, wash well,
and place on tins in a warm oven until perfectly dry. Then
grind through a nut mill, mix with the fruit an equal quan-
tity of peanut meal, and grind through the mill a second time.
Press into square tins and cut into caramels.
Other dried fruit may be used in the same way, but fresh
fruits can not be used, as the water in the fruit will cause the
nuts to spoil in a very few days.
BUTTER FOR TABLE.
Put one half the amount of butter required for a meal
into a bowl, and dilute with an equal quantity of water, add-
ing a little at a time, and beating it thoroughly with a fork
until it is perfectly smooth and light. An egg beater, wire
potato-masher, or whip are excellent utensils for this purpose.
Enough water should be used to make it of the proper con-
sistency to spread nicely. A little salt can be added if de-
sired, or the salt may be sprinkled on after it is spread upon
the bread.
Some prefer to use it without the addition of water; but
in this form it is quite sticky, and adheres to the mouth, and
has a strong peanut taste.
By using the water these objections are removed, and a
sweet, savory taste is imparted.
If any is left, it should be kept in a cool place, as it
spoils easily after water has been added.


NITMEATO.
IOI
ROAST GOOSE.
Take 6 tablespoonfuls of zwieola, pour over it 2\ cups
of water, and let it soak for fifteen minutes. Then add 4
hard-boiled eggs, which have been sifted through a fine sieve,
and the yolks of 3 eggs, and the white of 1. Save the whites
of the other 2 eggs for the basting. Mix well; take out about

Baked Goose.
one third of the mixture and put in another bowl, and to the
remaining two thirds, add 4 tablespoonfuls of pecan meal, 2
tablespoonfuls of roasted pine-nut butter, 1 heaping teaspoon-
ful sage, and 2 heaping teaspoonfuls of grated onion, and salt
to suit the taste. Mix well. Use this mixture for making
the back and legs of the goose. Then to the one third that
was taken out, add 2 tablespoonfuls of nut meal made from
toasted almonds, 1 tablespoonful of blanched filbert meal,


1.02
GUIDE FOR NUT COOKERY.
and I tablespoonful roasted pine-nut meal, a little salt, a lit-
tle sage, and i teaspoonful of onion juice; this mixture is to
make the breast and wings of the goose. Take some good,
strong macaroni, break it into desired lengths for the bones.
Place some of the pecan mixture on a well-oiled tin or sheet
of iron, on which you wish to bake it, and shape it into the
form of a goose lying on its back. Press into it a stick of
macaroni running the whole length, for the backbone. Then
build it up with the mixture, pressing it down well. Oil the
hands, and form the legs, pressing a stick of macaroni into
the center, and have it long enough to reach the whole length
of the leg, covering it up at the upper end, but letting it stick
out about an inch at the other to represent the drumstick of
a goose leg. Then with the almond mixture form the breast
of the goose, making it quite high, but not so high and full as
that of a chicken. The neck and lower part of the body
should be made of the pecan mixture, to represent the dark
meat of the fowl. Press the legs on to the body, using a lit-
tle of the white of an egg to stick them on with. It is also
best to insert some pieces of macaroni, running it through the
leg just below the leg bone, and into the body, covering up
the end of it with a little of the dark mixture. This will help
to hold the legs in position while it is baking. Make the
wings of the almond mixture, fastening them to the body in
the same way that the legs were. Then with a knife, smooth
the surface of the goose, and brush it over with a soft cloth
wet in peanut oil, and place it in the oven to bake. The
oven should be of a moderate temperature, and it should bake
for one hour; then remove from the oven, and spread with a
mixture of i egg well beaten and I tablespoonful of almond
butter. Return to the oven, and let it bake until it is nicely
browned. Take from the oven, and slide it carefully on to
the platter on which it is to be served. Garnish to suit the


NUTMEATO.
taste and convenience; the one in the accompanying cut is
garnished with parsley and sliced yolks of hard-boiled eggs.
A gravy should be served with it made of i heaping table-
spoonful of roasted pine-nut butter, i heaping tablespoonful
of white flour, i pint of water, and a little salt.
TURKEY LEGS.
Take \ cup of water, 2 hard-boiled eggs, 2 tablespoonfuls
of pecan meal, i teaspoonful peanut butter, a little sage and
salt, 2 tablespoonfuls of zwieola, and 2 tablespoonfuls of glu-
ten. Boil the eggs until the yolks are dry and mealy, and
then rub both the whites and yolks through a fine wire sieve.
Mix with it the nut meal and butter, rubbing until smooth;
then add a very little water. Pour \ cup of water over the
zwieola, let it soak for a few minutes; add the other mixture,
beating well, and lastly add the gluten. It should be stiff
enough to handle well. Take a large, heaping tablespoonful,
press it around the piece of macaroni, which should be four
or five inches long, forming it in the shape of a turkey leg,
leaving an inch or more of the macaroni to stick out to rep-
resent the bone. Roll in beaten egg, and bake on an oiled
tin until a nice brown. This makes a pretty dish, and is
very palatable. Serve with a pecan gravy with egg.
CHICKEN LEGS.
First prepare the meat of the mock chicken by mixing 2
tablespoonfuls of pecan meal, i tablespoonful nut butter, and
I cup of hickory cream, 2 tablespoonfuls of zwieola, 2 table-
spoonfuls of gluten, \ cup of water. Put the water on the
zwieola, and let it soak a few minutes, then add the other
ingredients. It should be just moist enough to form well.
Then take i large tablespoonful, and roll it in the hands;


104
GUIDE FOR NUT COOKERY.
have ready some pieces of macaroni about five inches long,
and press one into the mixture, leaving out an inch or more
to represent the bone of the chicken leg, having the macaroni
in the center for the bone. Roll in beaten egg, place on an
oiled tin, and bake in a moderate oven until nicely browned,
which will take about one hour. If a little sage or onion is
added, it improves the taste very much.
ROAST TURKEY.
To make a good-sized turkey, take 20 heaping tablespoon-
fuls of zwieola, 20 tablespoonfuls of No. 3 gluten, 8 table-
spoonfuls of pecan meal, 8 tablespoonfuls of roasted almond
meal, 8 tablespoonfuls of black walnut meal, 2 tablespoonfuls
of peanut butter, 3 heaping teaspoonfuls of ground sage, 2
tablespoonfuls of grated onion, 2 teaspoonfuls of salt, 6 hard-
boiled eggs, and 3 raw eggs. Put the zwieola in a large
pan and pour over it 5 cups of hot water, and let it soak
for fifteen minutes; then put the hard-boiled eggs through a
sieve and add them to the zwieola; add also the nut butter
dissolved in water, beat the eggs and add them to the mix-
ture with the other ingredients. Mix all very thoroughly; if
it is so dry.that it is crumbly, add more water, being careful
not to get it too soft or it will not hold in shape well. A
piece of sheet iron is nice to bake it on, as it can be more
easily slipped off. Oil it with nut oil, and place on top of it
a thick piece of muslin saturated with oil; upon this cloth
form a turkey, making the breast full and high, and leaving a
little piece for the neck. Press it together with the hands,
oiling them with nut oil to keep them from sticking. Then
take a large tablespoonful of the mixture into one hand, and
press into the center of it a large-sized stick of macaroni,
which is long enough to protrude about two inches, after run-


T 1
fNOUVCIN11OJ NSi1TU
JHOA M9N 3HJ.





NCTMEATO.
IO7
ning the length of the leg; with the hands oiled, shape it into
the form of a turkey leg, using the white of an egg to make
it stick to the body, and secure it by sticking pieces of
macaroni through the leg, just below the bone, into the body,
carefully covering the end of the macaroni with a little of the
mixture. Form the wings and attach them to the body in
the same way in which the legs were secured. When the
fowl is all formed and smooth, brush it over with a cloth
dipped in nut oil, then bring up the cloth around the turkey
and pin it together tight enough to hold the wings and legs
in position. Then place in the oven and bake for an hour
and a half. Remove from the oven, unpin the cloth, and
with the shears cut off as much of it as possible without mov-
ing the turkey; spread the turkey with a mixture of beaten
egg and roasted almond butter with a little salt added. Re-
turn to the oven and bake to a nice brown. Again remove
from the oven and slide it into the platter on which it is to
be served. The garnishing, in the cut, is cubes of cranberry
jelly and parsley.
NUT LOBSTER.
Take 1 pound of pine-nuts, wash and put them in the
oven, and roast to a light-brown color; then grind or mash
them to a butter. To cups of this butter take i\ cups
of water, 1 cup of corn-starch, 1 heaping teaspoonful of salt,
and 1 heaping tablespoonful of granola; mix all together
thoroughly, put into a basin and steam for one hour, then
bake until nicely browned on top. Cut in slices and serve.
BAKED TROUT.
Take 1 cup of raw peanut butter, 1 cup of tomato
squeezed through a cheese-cloth, 1 cup of corn-starch, and
1 heaping teaspoonful of salt; mix all together very thor-


io8
GUIDE FOR NUT COOKERY.
oughly and beat for five minutes. Make a bag of thick mus-
lin, cutting it out the shape of a fish, and sew it up on a
machine, having the stitch quite short, so the mixture will not
work through. Leave a hole in the end of the tail large
enough to insert a small funnel, and pour the mixture into
the funnel, letting it run down into the bag. The above
mixture is sufficient to make a trout eight inches long. When
full, tie it with a stout twine, lay it on a tin so the back will
be up, and steam in a steam-cooker for one hour. Remove
from the cooker, and with the shears or sharp knife rip the
bag open from the head to the tail, and carefully pull it off
from the fish. Take a raw potato and cut it into quite thin
slices lengthwise; cut one of the slices in the shape of a
fish's tail-fin, cutting ridges in it to represent the bones, and
slightly notch it on the end. Cut a slash in the tail of the
fish and insert the fin, using a little of the white of an egg, and
fastening it with two pins, which, after the fish is baked,
should be removed. With another slice of potato form the
back fin, and cut a slash in the back long enough to insert
the potato fin ; also insert small slices of potato made to
represent the gills and the fins near the gills. Then with a
little charcoal and water (part of a charcoal tablet will do)
rub the head and back with it, making the head almost black,
and the back quite a dark drab, but growing lighter down on
the sides. With a sharp knife cut a mouth and some small
round holes for the eyes, filling the cavities of the eyes with
cranberry jelly cut round; also stick some small round pieces
of the jelly on'the sides of the fish to represent the red spots
of a trout. Then beat the white of an egg just enough to
break it, but not enough to make it frothy; baste the fish
with this, being careful not to move the jelly, but be sure and
cover each piece with egg, so it will not melt when heated in
the oven. Place in the oven for the egg to set and the


n a
fNOUV'INlK'JI IX" 111
tun itt-i ( nciiiv


Nl'TMEATO.
potato fins to slightly brown. When done, put on a platter,
garnish with parsley, and serve with mashed potatoes.
MOCK FISH STUFFED AND BAKED.
Take 6 cups of water; i A cups of white corn grits or white
corn-meal; I teaspoonful of salt.
When the water boils, add the salt and stir in the grits,
continuing to stir until it boils; let it boil gently for a few
minutes, and then place in a steam-cooker, and steam for
three or four hours. Make a stuffing of 2 tablespoonfuls of
zwieola, I tablespoonful gluten No 3, 2 tablespoonfuls pecan
meal, and 1 tablespoonful peanut butter, 1 tablespoonful
almond butter, 1 hard-boiled egg, \ teaspoonful sage, 1 tea-
spoonful grated onion, \ teaspoonful salt; add just a little
water until the mixture makes a stiff batter. Mix thoroughly.
When the corn grits are done, oil a bake tin and put some of
the cooked grits on it, spreading them in the form of a fish,
making it as long as can be easily served on the platter you
intend to serve it on. Then put some of the dressing the
whole length of the fish. Make a little trough in the dressing,
and put in the yolks of two eggs, chopped and seasoned with
celery salt, then cover the egg with the dressing paste, and
cover that with the cooked grits. Form more perfectly into
the shape of a fish, and spread with a diluted nut butter,
using the slices of the white of egg for the gills and mouth,
and filberts for the eyes. Press in a row of blanched Jordan
almonds down the center of the back to represent the dorsal
fins, also use the almonds to make the tail. Lard it across
the back (see cut) by sticking in pine-nuts. Bake in a moder-
ate oven for half an hour; if it browns too fast on top, cover
with a brown paper, until ten minutes before taking from the
oven. Garnish with parsley and curled celery, bank the sides


I I 2
Gl'IDE TOR M'T COOKERY.
with potato balls made by cutting them from raw potatoes
with a scoop made for the purpose, or make balls of mashed
potatoes. Roll them in pine-nut butter and bake in the oven
until nicely browned. To make the curled celery, take some
nice crisp celery, split it into four parts from both ends, leaving
about one inch in the center to hold it. Place it into ice-cold
water for twenty minutes and it will be curled nicely. If the
water is not very cold, leave it in longer.
SAUCE FOR BAKED FISH..
Take i cup of raw nut milk, i level tablespoonful of white
flour, i egg, a little celery, and a pinch of salt. Heat the
milk in a double boiler, when boiling, stir in the flour, which
should be rubbed smooth in a little cold water, and let it
cook for fifteen or twenty minutes. Then add the well-beaten
egg, the celery, and the salt ; stir until the egg is set, but not
curdled. If desired, a hard-boiled egg cut into small pieces
may be added just before serving. Serve a ladleful on one
side of each portion of fish. Lemon or tomato juice may be
added if a sour gravy is desired.
MOCK TURKEY.
Take 3 cups of sifted lentils, 1 cup of walnut butter, 1
pound of zwieback moistened with water, 3 heaping teaspoon-
fuls of powdered sage, 1 cup of gluten, and 2 teaspoonfuls
of salt. Add 2 eggs. Form into loaf or turkey. The wal-
nuts should be the black walnuts, as they give it more of a
turkey flavor. The whole-wheat zwieback is best, but the
white will do. Beat the eggs well, and mix all the ingre-
dients together, adding enough water to the zwieback to
moisten it before adding the other ingredients. If formed
into a turkey, it should be real stiff, but it does not require
to be so stiff when cooked in a loaf.


t I
■Nouvu.Miioj mani
any xonot wust
SHOA MH\ Hill





M'TMEATO.
MOCK FISH-BALLS.
Take i pound of nutora chopped fine, i cup of almond
meal, 3 cups of white bread-crumbs soaked in J cup of water
(perhaps more water will have to be added if the bread is dry,
but use as little as possible), 1 cup of shredded cocoanut, 1
beaten egg, and salt to taste ; add a little celery salt if desired;
mix all thoroughly and form into balls with the hands. Roll

Mock Fish-Balls.
in beaten egg and then in fine bread-crumbs, and bake a nice
brown. When done, wash some fresh lettuce leaves, wipe
them dry with a cloth, being careful not to bruise them,
arrange on a plate, and pile the balls upon them, as is shown
in the cut. In serving, put a lettuce leaf on an individual
dish, and place a ball upon it. If a gravy is served with it,
it should be a white gravy made of almond nut or raw peanut
milk, flavored with celery or onion.


n6
GUIDE FOR NUT COOKERY.
VEGETABLE NUT ROAST.
Put to soak overnight 4 cups of red kidney beans. In the
morning cook in plenty of water until they are tender, then
put them through a colander, and put with them two-thirds as

Vegetable Nut Roast.
much nut butter as beans; then add 2 teaspoonfuls of sage,
2 teaspoonfuls of celery salt, 1 onion grated fine, 2 teaspoon-
fuls of salt, 2 heaping tablespoonfuls of pecan meal, 2 heap-
ing tablespoonfuls of roasted almond meal, 4 heaping table-
spoonfuls of zwieola and 4 of gluten, and 6 hard-boiled eggs


NUTMEATO.
117
which have been pressed through a sieve. Mix all together
thoroughly; and if there is not enough water to mix well, add
cold water, being careful that you do not get it too moist.
Have ready a bag made of thick muslin cut and sewed so it
will be round on the bottom end of the bag, and round out
through the middle, so that the roast, after being cooked in it,
will be the shape of a nice ham. Pour boiling water over the
bag and wring out; then fill with the mixture; tie with stout
twine, leaving only a little room for swelling, as the more
room that is left for swelling, the less firm the roast will be,
and it wants to be firm enough to slice well. Then place it
in the top of a steam-cooker, or it can be laid in an ordinary
steamer, and cook for three hours. Then remove from the
steamer, and with a sharp knife or the shears, rip down one
side of the roast, pull back the bag, and let the roast roll out
on an oiled tin or dripping-pan; then with some peanut oil
and a piece of clean muslin, brush the roast over the top with
the oil and set in the oven until it has a beautiful brown
crust. Then carefully remove to a platter and garnish as
desired. In the accompanying cut it is garnished with vege-
tables which can be prepared the day before. The round
balls at the ends are made of potatoes and beets, the beets
being at one end and the potatoes at the other end of the
roast. Next to them are cups cut out of cooked turnips.
They are filled with canned peas, and the central garnish is
made from cooked carrots cut into cylindrical shapes of even
lengths. The ornamental skewer or hatclct in the center of
the roast is made by running a knitting-needle through a
beet ball, then through a slice of turnip which has had a
square piece cut out from the center, and four half square
pieces around that, with pieces of beet inserted in their
places, then a potato ball, and lastly a small piece of maca-
roni in which are 2 leaves of parsley.


Ii8
GUIDE FOR NUT COOKERY.
The skewer must not be made until just before serving,
but the other garnish may be fixed the day before and then
placed in the steamer in time to get warm before arranging
on the platter; a part of the garnish may be served with a
slice of the roast if desired, or it can be left undisturbed. A
gravy should accompany the roast to the table; it may be
made in the following manner: 2 tablespoonfuls of filbert
meal, I of peanut butter, i teaspoonful of onion juice, salt to
taste, and a heaping tablespoonful of white flour. Mix all
well together with \ cup of water, and stir into 3 cups of
boiling water. Cook for three minutes, pour into a gravy-boat,
and place on one side of the carver's plate. This will make
a good-sized roast, sufficient for twelve people.
MOCK SALMON.
Take 2 cups of nut butter, 1 cup of tomato juice without
the pulp, 1 teaspoonful of salt, 1 cup of water, 1 tablespoonful
of corn-starch. Mix thoroughly; cook in cans.
DEVILED NUTS NO. J.
Take 1 cup peanut meal, 1 cup bread-crumbs, J cup nut
cream, \ teaspoonful grated onion, 2 hard-boiled eggs, 1
tablespoonful chopped parsley, salt to taste. Mix the meal
and bread-crumbs, add the eggs, the yolks and whites pressed
through a sieve, also the parsley and salt, and lastly the nut
cream; place in the oven and brown.
DEVILED NUTS NO. 2.
Yolks of 6 eggs boiled hard and sifted through a sieve, 1.',
cups of walnut meal, 1 teaspoonful of grated onion, 1 raw
egg yolk, and a little nut cream and salt, 3 cups of dry bread-
crumbs.


NUTMEATO.
119
RED BEAN ROAST.
Take 1 can or 2 cups of red kidney bean pulp, \ cup of
liquid (milk or water), 1 cup of rolled English walnuts, or \
cup of black walnuts, 1 teaspoonful of sage, 1 of salt. Mix
together thoroughly, and bake.
CRYSTAL WHEAT ROAST.
Take 1 cup of crystal wheat, 1 cup of boiling water; steam
fifteen minutes ; then stir into it 1 cup of nut butter after moist-
ening it with enough water to make it creamy; salt, and bake
in moderate oven twenty minutes, or steam twenty minutes.
Then cool, and turn out of the pan, basting it with nut but-
ter, and brown it in the oven.
A sauce to be served with it is made of 1 pint of strained
tomatoes, \ tablespoonful of nut butter, juice of half a lemon,
and a little salt.
Sift the hard-boiled yolks in with the bread-crumbs and
nut meal, add salt and onion, then the raw yolk of an egg,
and enough nut cream to make it somewhat mushy.
ESCALLOPED MOCK SALMON.
Steam I cup of browned rice twenty minutes. Place in a
baking pan a layer of the mock salmon cut in small pieces,
then a layer of the browned rice, and so on, until the pan is
filled. Cover the top with a generous sprinkling of pine-nut
meal, after pouring in a little boiling water to moisten it.
Hake in a moderate oven.
BREAD DRESSING.
Cut stale bread into inch cubes. Emulsify enough nut
butter to make the dressing as rich as you desire; add to it
enough water to moisten the bread well. Put into this the


120
GUIDE FOR NUT COOKERY.
sage and salt to make desirable seasoning, and pour over the
bread. Bake in a shallow pan until well done and brown.
SAVORY LENTILS,
Soak a portion of lentils overnight, skim them from this
water, and put in cold water, raising gradually to boiling-point.
When thoroughly tender, pass them through a reasonably fine
colander. To one part of this add an equal measure of fine,
toasted bread-crumbs, also salt and sage, onion or some other
herb as taste may dictate. Moisten the whole with a quan-
tity of very thin emulsified butter. When all are combined,
the consistency should be such that if left to stand a few min-
utes, it will become even over the top. Bake until quite firm
and brown.
A NUT CHEESE NEST.
Take i \ cups of raw peanut butter, i cup of corn-meal
(white), 3j cups of water, and J cup of lemon-juice. Mix
all the ingredients thoroughly and cook the same as nutmeato.
When thoroughly cold, crumble into very fine pieces and heap
upon a large, round plate. Make a cavity in the top of the
mock cottage cheese, and place in it the yolks of 4 hard-
boiled eggs. Around the edge of the cheese, put a row of
parsley as shown in the accompanying cut, or some may pre-
fer watercress.
MOCK CHICKEN CROQUETTES.
Take 1J pounds or ij pints of nutmeato chopped quite
fine; add nearly as much mashed potato, 4 tablespoonfuls of
zwieola which has been soaked for fifteen minutes in \ cup
of warm water, and 4 tablespoonfuls of gluten, 2 teaspoon-
fuls of sage, 2 teaspoonfuls of onion grated, salt to suit the


1 «
JHOA MHN SHU




V


NTTMEATO.
123
taste, 4 hard-boiled eggs put through a sieve, and 1 raw
egg. Mix the sifted eggs with the zwieola, and work till
smooth; then add the other ingredients, and mix all very
thoroughly. Take a large tablespoonful, and work in the
hands quickly, handling with care, and form into cylinder-
shaped croquettes, making the ends as square across as pos-

Mock Chi< ken Croquettes
sible ; then roll them in a beaten egg and then in gluten, or
what is better, fine cracker-crumbs; crisps or rolls that are
perfectly dry and ground fine are also nice, and give them
more of a meaty flavor. Bake on well-oiled tins for an hour
or more. The above amount will make twenty good-sized
croquettes. In serving, they can be arranged as in the
accompanying cut, which represents them garnished with
sprigs of parsley, or if a smaller quantity is desired, they may


124
GUIDE FOR NUT COOKERY.
be made into funnel shapes by molding in an ice-cream mold
or a small funnel with the hole stopped up with a piece of
raw turnip or potato. Then when baked, they are nice
served on a plate covered with curly lettuce leaves; serve a
lettuce leaf with each croquette, placing the croquette upon
the leaf.
MOCK FRIED OYSTERS.
Scrape some parsnips and cut slantwise to get the oval-
shaped slice. Let them stand in cold water for half an hour.
Then put into a saucepan, putting on plenty of cold water,
and let it get boiling hot, and drain. Cover them with boil-
ing water, and add i teaspooitful of salt, 2 teaspoonfuls of
nut meal, cook until tender, and drain. When cold, dip the
slices into a mixture of egg and nut cream whipped together,
and then in roasted pine-nut butter, rubbed with an equal
quantity of corn-meal. Place on oiled tins and bake in a
quick oven.
EGG BUTTER.
Take I pint of raw nut milk, and cook it for three hours
in a double boiler., stirring it quite often to keep it from get-
ting lumpy. Then to i cup of the cooked milk to which has
been added I teaspoonful of salt, add i level tablespoonful of
white flour, which has been rubbed smooth in a little cold
water, and let it cook in the double boiler for fifteen or
twenty minutes, that the flour may be well cooked; then add
the well-beaten yolk of I egg, and if desired, a little thick,
raw peanut cream may also be added to give it more rich-
ness. Do not cook but a minute after the egg and cream are
added, and stir it constantly or the egg will curdle. Pour
while hot into a mold (a wooden butter-mold will do if it is
tight). Wet the mold with cold water, and set in a cool
place until perfectly cold clear through; then turn it upon the


NUTMEATO.
I25
butter-dish, and it is ready for use. Some prefer it rather
than the diluted nut butter. It very much resembles butter,
and slices and spreads easily. Try it.
CUTLETS OF POTATO.
Take a can of nutmeato, — one that is about four inches in
diameter makes the best size; slice it crosswise into slices
about half an inch thick. Cut the slices into halves, and then

Cutlets on Potatoes.
with a sharp knife trim them to the shape of a meat cutlet.
Macaroni is used in this instance for the rib bones, pressing
it into the nutmeato. Dip first in a batter of egg, water, and
flour, and then lay it in a platter of meal, made by rubbing
together pine-nut butter and corn-meal, half and half, turning
it until enough adheres to coat it over thoroughly. Place on


126
GUIDE FOR NUT COOKERY.
a baking pan and brown in the oven. Have ready some
nicely boiled potatoes, mashed and beaten to a foam, adding
a little salt and nut cream, if desired. Heap them upon the
center of a large platter, leaving them in a loose fluffy way.
Then take the cutlets from the oven and set them up around
the potatoes, as shown in the accompanying cut. Serve
very hot.
MOCK OYSTER PATTIES.
Make a pastry dough by using 1 cup of fine almond meal
or pine-nut meal, 1 cup of white flour, and enough cold water
to mix. Mix the meal and flour, pour on the water a little at
a time, and stir into crumbs, removing them to the board as
fast as they form, and then press together and roll out half an
inch thick. Cut out the patties with a scalloped cooky-cutter,
and with a small round cutter placed in the center of the
patty, cut half-way through the dough. Place on oiled tins,
and bake in the oven the same as biscuits. When taken
from the oven, remove the crust on the central part of the
patty with a fork, saving it as a cover. Then with a fork
remove all the inside, leaving only a good thick crust.
Have ready some vegetable oysters which have been well
prepared and sliced slantwise, so as to give them more of an
oyster shape. To 4 medium-sized oysters cut in this way, add
1 heaping tablespoonful of rolled oats, a pinch of salt, and
enough water to cover them. Put into a basin, and cook in
a steamer for two hours. The oatmeal will give them the
slimy appearance of real oysters. When done, take out the
nicest looking oysters on a plate, and put the rest through a
wire sieve for the gravy. Partly fill the patties with the
gravy, and then finish filling with the oysters. The gravy
may be seasoned with roasted almond or pine-nut butter;
then place the piece of round crust that was taken off, back


NUTMEATO.
12/
on for a lid, and serve hot. The crumbs taken from the inside
may be used to thicken the soup or gravy if it is too thin.
GREEN PEA PATTIES.
Take green peas, or canned peas will do. Make the
patties the same as for oyster patties. After removing the
inside of the patties, fill with the peas about two-thirds full,
and pour over them the juice of the peas thickened with the
crumbs; put on the lid, and serve hot.
NUTMEATO PATTIES.
Make a puff-paste and cut into patties as directed for
mock oyster patties. Cut some nutmeato into small cubes,
cover with water, and cook for two hours in a double boiler;
then thicken the juice with a little white flour, add the nut-
meato and fill the patties; put on the lid, heat in the oven,
and serve hot in individual dishes.
MOCK CHIP BEEF.
Take plain nutmeato, slice it (or chip it) quite thin, let it
stand overnight in an open dish covered with a cheese-cloth
to keep off the dust. The outside will become somewhat dry
and oily. In the morning broil on toasters or a toasting fork.
Place in a dish of hot water, and gently simmer for half an
hour; then drain off the water, turn the nutmeato upon a hot
platter, return the water to the stove, and thicken with a
little white flour rubbed smooth in a little cold water; add
salt to suit the taste, and pour over the meat. This may be
served as chip beef, or it may be placed upon toast.


FOR NEW RECIPES.
[128]


FOR NEW RECIPES.
I "9 I


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I '30 I


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FOR NEW RECIPES.
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MALT EXTRACT.
MALT is any grain artificially germinated, so as to induce
certain changes in the construction of the seed. Barley
is the variety of grain usually employed for making malt.
The barley is first screened, and then poured into a large vat;
after which it is covered with six inches of water, the blasted
kernels and foreign substance, being skimmed off. It is left
in this water from forty to fifty hours, taking less time in sum-
mer than in winter. The barley is then taken from the vat
and thickly spread upon a floor where it is left to continue
sprouting until it reaches a certain point, where the maltser
knows from experience that the starch of the grain has been
changed to soluble sugar and dextrin. These changes are
effected by a peculiar nitrogenous ferment called _^_diastase,"
which exists in the grain, but is increased in amount during
the sprouting process. The barley is then kiln-dried and
ground to a flour. Diastase is obtained by making a paste
of the malted grain and water, and kept at a temperature of
76° for a few minutes, when the water is then pressed out,
filtered, and placed in a warm bath at 1700. At this tem-
perature the foreign nitrogenous matter coagulates, which is
afterward separated by filtration. The filtered liquid is
quite pure diastase, and is evaporated at a low temperature,
until it is dry. Diastase is not only soluble itself, but it has
the power of dissolving starch, and is converted into soluble
gum, to which is given the name ''dextrin," and finally into
grape-sugar, so called because, on analysis, it closely resem-
bles the sugar which naturally exists in the grape.
I'34]


MALT EXTRACT.
i35
Diastase is so powerful that I part of it will convert 2,000
parts of starch to grape-sugar. For this reason it is exten-
sively used in the preparation of farinaceous foods for infants,
and in the form of malt_ extract it possesses considerable repu--'
tation in pharmacy, being recommended by physicians for
patients who have lost the power of digesting starch, as the
digestion of starch changes it to sugar or dextrin, and the
malt extract produces the same result. Malt extract is very
sweet, and has the consistency of honey; it blends nicely
with nuts, and may also be eaten on grains and bread. It is
one of the greatest fat-producing food elements made, and is
especially recommended to persons who find themselves los-
ing in flesh from any cause, and is equally well adapted to
persons of all ages. It is, however, a very concentrated
food, and care should be taken not to eat of it too freely.
MALTED BUTTER.
Take 2 cups of butter, I cup of malt, and mix thoroughly.
When desired to be used on bread, mix in water till of the
consistency to spread. A little salt may be added to suit
taste.
MALTED NUT CARAMELS NO. J.
Take 2 cups of nut butter, I cup of malt extract, .J cup of
No. 3 gluten. A little salt may be added if desired. Thor-
oughly mix ingredients, and mold into squares or any desired
shape. Let it stand twenty-four hours. This preparation
will keep well if each piece is wrapped in oiled paper.
Where the gluten can not be easily procured, browned flour
may be substituted. The caramels, if dissolved in hot water,
make a palatable and nutritious drink, and many prefer to
take them in this way.


130
GUIDE I'OR NUT COOKERY.
MALTED NUT CARAMELS NO. 2.
Take 3 cups of peanut meal, or 2 cups of butter, 13 cups
of malt extract, J cup of almond meal, and J teaspoonful of
salt. Mix thoroughly, and mold. The following in weight
will produce the same as the above: 17 ounces of peanut
meal, 19 ounces of malt extract, 3 ounces of almond meal,
J ounce of salt. ,
MALTED NUT CARAMELS NO. 3.
Take 2 cups of pecan meal, 1 scant cup of malt extract,
and I cup of No. 3 gluten meal. Mix well together, and
press into a square tin. After it has stood twenty-four hours,
it can be cut into squares, and wrapped in tissue paper if
desired.
MALTED NUT CARAMELS NO. 4.
Take I cup of ground pine-nuts, a little salt, \ cup of malt
extract, and \ cup of No. 3 gluten. (See index for directions.)
Mix all together but do not work more than is necessary,
or the oil will start. Press it into scjuare tins, and when it
has stood twenty-four hours, cut into one-inch squares. If
preferred, it can be wrapped in tissue paper.
MALTED NUT CARAMELS NO. 5.
Take 1 cup of filbert meal, \ cup of malt, 1 tablespoonful
of gluten, and a little salt. Mix all together thoroughly and
press in a square tin. Cut in squares after it has stood for
twenty-four hours, and if it is desired, it can be wrapped in
tissue paper. This is very good, and is relished by those who
do not like peanuts.


MALT EXTRACT. I 37
MALTED NUT CARAMELS NO. 6.
Take 3 cups of peanut meal No. 2, 1 cup of malt extract,
a pinch of salt; mix well, and mold in square tins. After
they have stood for several hours, they can be cut into cara-
mels, and if desired, wrapped in oiled paper.
NUT FLAKES.
Take any of the malted caramels, Nos. 1, 2, and 6 are
very nice. Roll them out very thin, as thin as paper if
possible. A clean clothes-wringer will roll them thinner than
they can be rolled with a rolling-pin. Then place in a warm
oven and dry, being careful not to scorch them, as the malt
scorches easily.
MALTED PEANUTS.
Take 1 \ cups of peanut meal, 2 cup of malt extract, a
small pinch of salt; rub all together, and dry in the oven or
where it is warm, being careful not to scorch it. The malt
scorches very easily. When perfectly dry, grind through the
mill to a meal, and it is ready to eat. When mixed with
malt the peanut dries more easily than any other nut.
MALTED ALMONDS.
Take 13 cups of almond meal and J cup of malt; rub
together thoroughly, and dry on tins in a warm oven or sus-
pended over the stove. When very dry, grind to a meal.
MALTED BRAZIL-NUTS.
The Brazil-nuts may be blanched first by heating in the
oven, when the skins will rub off. Then grind them to a
meal. To i\ cups of the meal add \ cup of malt extract;
mix well and dry. When thoroughly dried, grind to a meal.


'3»
GUIDE FOR NUT .COOKERY.
MALTED PINE-NUTS.
Take I J cups of pine-nut meal, \ cup of malt extract, and
mix together very thoroughly. Put in a warm place, and let
it get perfectly dry. It will take longer to dry than it does
the peanut. Then grind through the mill to a meal.
MALTED FILBERTS.
Blanch the filberts by heating in the oven, and rubbing off
the skin; then grind to a meal. To iA cups of the meal add
\ cup of malt extract; mix well, let it dry in a warm place,
and when well dried, grind to a meal.
MALTED WALNUTS.
Take walnut meal that has been made from the blanched
walnuts, using i1 cups of the meal to \ cup of malt extract;
a very little salt improves the taste. Mix well, and dry in
tins in a warm oven. When perfectly dry, grind to a meal.
The pecan, hickory, and butternut may be malted in the
same way.
MALTED CREAM.
Take i cup of cocoanut cream and i cup of malt extract;
mix very thoroughly, and it is ready to serve. It is excellent
to eat on bread, granose, or grains, and also serves as a sauce
for puddings.
Raw peanut cream or the cream of any nuts may be sub-
stituted for the cocoanut if desired. The nut butter diluted
to the consistency of cream and mixed with equal quantity of
malt also makes a very nice dressing.


MALT EXTRACT.
139
MALTED NUT OIL.
Take 1 cup of pure malt extract and thoroughly mix with
it 1 tablespoonful of peanut oil or the oil of any nuts desired.
Warm the oil and malt on the stove and work well, until
thoroughly blended; or eighty per cent. malt, twenty per
cent. nut oil, and a little sugar of milk may be added to give
a pleasant grainy flavor.
MALT FOOD.
Take equal parts of malt extract and water, mix well, and
let boil; stir in a little gluten to thicken.
MALT GEMS.
Take 2 cups of water, 2 heaping tablespoonfuls of nut but-
ter, 1 tablespoonful of malt extract, 2 eggs well beaten, \
cup of corn-meal, 2 cups of white flour, \ cup of graham
flour, and a little salt. Have the water very cold, and dis-
solve the butter with the water, adding a little at a time;
then add the malt. Beat in the flour until it is smooth, and
lastly add the eggs, which should be very well beaten. Bake
in hot gem irons for nearly an hour, the oven being quite hot.
MALTED SWEET POTATOES.
Bake the sweet potatoes as usual; then peel and cut into
slices or into any shapes desired, and dip into a solution of
\ cup malt, 1 teaspoonful nut butter, and salt to taste; mix
well, and when the pieces of potato are dipped into it, place
them on oiled tins, and bake in the oven. When nicely
browned, serve hot.


HO
GUIDE FOR NUT COOKERY.
MALTED BAKED APPLE.
Select good tart apples, remove the cores with a new
clothes-pin, and then fill the cavities with a filling made by
diluting nut butter with sassafras tea sweetened with malt.
Bake in a moderate oven, until done, being careful not to
overbake them.
SWEET POTATO PONE.
Peel and grate sweet potatoes enough to make a quart,
grating as quickly as possible that they may not become dis-
colored. Add to them i \ cups of nut cream, I tablespoonful
of malt, the juice and a little of the grated rind of I orange,
and a little salt. Mix well, and pour into a pudding dish.
Bake for one hour, or until the potato is done and it is nicely
browned on top.


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FOR NEW RECIPES.
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GRAINS.
GRAINS are the most nutritious of all foods, and if properly
cooked and masticated, they are easily digested. The
grains are all similar in composition, varying in the relative
amounts of the various elements, such as gluten, albumen,
casein, and fibrin. They also contain a certain amount of
starch, which is converted into dextrin, or sugar, fatty mat-
ters, and also mineral matter and cellulose. The total nutri-
tive value of the grain foods is nearly three times that of
meat. Grains approach more closely than other foods the
proper standard of proportion of the food elements. We are
told that the system requires six parts of carbonaceous to one
part of nitrogenous material. Wheat contains exactly the cor-
rect proportion of the food elements. Bread made from the
ground whole-wheat kernel is rightly called '' the staff of life ;"
for one could live upon it without other foods, for an indefi-
nite length of time, without injury to the body, as it contains
all the elements needed in the body and that, too, in the
right proportion.
But even these most nutritious of foods can be cooked
and eaten in such a way as to be wholly unfit for the
stomach.
The following are some of the errors made in cooking and
eating grains :—
First. Not cooking them long enough. Many people
think grains can be cooked in twenty or thirty minutes. This
is a fatal mistake, and one that has ruined many a stomach.
Grains consist largely of starch in the form of little cells;
each cell is enclosed in a tough, fibrous coat, which the saliva
['43 J


144
GUIDE FOR NUT COOKERY.
or the gastric juice does not affect. By prolonged cooking,
the starch in the cells expands and bursts the cells; then it
can be acted upon by the saliva, which changes it to dextrin,
or sugar. The gastric juice digests only the nitrogenous
material, so when the starch is not digested by the saliva, it
is apt to ferment in the stomach.
Second. Not masticating them thoroughly. Because the
grains are softened by cooking and do not need to be masti-
cated in order to render them fine, they are often swallowed
without being thoroughly mixed with the saliva. This is a
very injurious habit. When we consider the fact that masti-
cation is the only step in the whole process of digestion and
assimilation given by the all-wise Creator to man to p>erform,
it seems that it ought to be given more time than many give
to it in this age of hurry.
Third. Grains are often put in bad company. The cus-
tom of eating sugar and cream or milk on grains is a very
injurious one, for the sugar combined with milk very readily
ferments and causes a sour stomach. Either milk or sugar
would not be so bad alone, but a dressing of nut cream, fruit-
juice, or some sauces such as fig sauce, would be much more
wholesome.
RECIPES FOR THE COOKING OF GRAINS.
CRACKED WHEAT.
Put i quart of water in the inner cup of a double boiler.
When hot, stir into it I cup of cracked wheat, adding a little
salt if desired. Let it cook rapidly until the kernels cease to
settle when lifted from the stove; then place in the outer
boiler, in which the water should be boiling. Cook four or
five hours or longer. Serve hot with nut cream or any fruit
sauce desired.


I 4f>
CU'IDE FOR Nl'T COOKERY.
most nutritious part of the wheat kernel, it is an excellent
food, having the elements in good proportion.
TO COOK GRAHAM GRITS.
Heat 3.^ cups of water in the inner part of the double
boiler. When boiling, salt to taste, and stir in slowly 1 cup
of graham or wheaten grits. Let boil for a few minutes until
thickened, and place in the outer boiler, partly filled with
boiling water. Cook for three hours or longer. It does not
hurt it to cook all night.
FARINA.
Heat 1 quart of nut milk, or water if preferred, in the
inner cup of the double boiler. When boiling, stir in 5 table-
spoonfuls of farina, moistened with a little cold water. Let
it boil until it thickens, then place in the outer boiler, and
cook for one hour. If cooked in water, it should be served
with nut cream or something which contains nitrogenous ma-
terial as the farina is made from the central part of the wheat
kernel, and consists principally of starch.
OATS.
In nutritive value, the oat ranks next to wheat. It is
rich in fats as well as bone- and muscle-making material. It
is therefore an excellent article for food if properly prepared;
but, like other grains, it has too often been served in an under-
done state. It is somewhat harder of digestion than wheat,
but is considered by some as excellent for some forms of
dyspepsia.
OATMEAL MUSH.
Pour into the inner part of the double boiler 1 quart of
water. When hot, stir into it 1 cup of rolled oats, and let it
boil rapidly until it thickens; then set in the outer part of the


CHAINS.
147
double boiler; the water in it should be boiling. Cook three
hours or more. It will not hurt them to cook all night, and
may be cooked on a coal stove all night, and be ready for
breakfast. If desired, salt may be added to the water before
adding the rolled oats.
OATMEAL GRUEL.
An excellent gruel may be made by sifting the cooked
rolled oats through a sieve and adding water to make of the
right consistency. A little salt and nut butter may be added
if desired, or a little dairy cream or milk. This gruel is
excellent for children and invalids.
BARLEY.
Barley is not so nutritious as wheat, and is more difficult
to digest. Pearl barley is the most common form in which it
is used.
To Cook Pearl Barley.— Take 1 quart of cold water
in the inner part of a double boiler, salt to taste, and add
1 cup of pearl barley. Place in the outer boiler, and let
come to the boiling-point slowly. Cook for four or five
hours, and serve the same as cracked wheat.
PEARL BARLEY AND NUTS.
Soak 1 cup of pearl barley, and 1 cup of blanched raw
peanuts overnight. In the morning cook the barley in a
double boiler and the peanuts in a kettle. (See directions for
cooking peanuts.) When the peanuts are done, and have
only a little water, pour them in with the barley, carefully
fold them in, and let them continue to cook for an hour
or more.


148
GUIDE FOR NUT COOKERY.
RICE.
Rice is a grain very easy of digestion. It is very rich in
starch, but lacking in the nitrogenous elements, therefore it
should be eaten with some foods that have an excess of that
element, as nuts, legumes, eggs, or milk.
STEAMED RICE.
Look over and thoroughly wash the rice. To 1 cup of
rice add 2 cups of water, and 2 cups of nut milk; salt to
taste. Place in a steamer, and steam one hpur, stirring occa-
sionally with a fork, lifting it up to keep it from being soggy.
Serve hot with cream or any sauce desired.
BROWNED RICE.
Put a quantity of rice in the Family Peanut Roaster (4 or
5 pounds can be roasted at a time if desired), and place over
a wood- or gas-stove. If the latter is used, it will take con-
stant but slow turning; it is not necessary that it should be
turned fast. Watch closely. When done, it should be of
a yellowish-brown color. Use 1 cup of rice to 2 cups of
water. Add a little salt. Steam the same as the above
recipe. When done, each kernel should be separate, dry,
and mealy. It is very palatable eaten without a dressing,
but can be eaten with nut cream or with a fruit sauce if
desired.
BROWNED RICE SOUFFLE.
Take 1 cup of browned rice, steam it in 3 cups of water
for twenty-five minutes. When cold, add 1 cup of sifted to-
mato pulp. Beat 4 eggs, the whites and yolks separately,
add the yolks first, and fold in the stiffly beaten whites last,
turn into an oiled pan, and bake in a quick oven for twenty
minutes. Serve immediately.


GRAINS.
149
GOLDEN RICE.
Take 1 cup of rice, 2\ cups water, and \ cup nut cream;
mix well, and steam for forty-five minutes. Then add 1 egg,
which should be well beaten, and steam just long enough to
set the egg. Serve on a flaring platter or large plate with
poached egg on top.
RYE.
In nutritive value, rye is nearly equal to wheat, but has a
taste not relished by some.
Rolled Rye.—Put 3 cups of water in the inner cup of a
double boiler. When boiling, add salt to taste, and stir in
slowly 1 cup of rolled rye. Let it boil until it thickens, and
then place in the outer boiler, and cook for three hours or
more.
RYE MUSH.
Heat 3 cups of water to boiling in the inner dish of a
double boiler, add salt to taste, and stir into it 1 cup of rye
graham flour moistened with 1 cup of warm water. Stir until
thickened, then place in the outer boiler, the water in which
should be boiling. Cook for one hour or more.
MACARONI.
This is a wheat product ; the outer skin or bran is rejected,
but the glutinous part of the wheat is saved. When properly
cooked, it is nutritious and palatable; it serves as a basis for
a variety of soups as well as other dishes.
To Boil Macaroni.—Take 1 cupful of macaroni which
has been broken into pieces one inch in length. Drop them
into boiling hot, salted water, and cook until tender, which
will take from thirty to forty-five minutes. When tender,


GUIDE TOR NUT COOKERY.
drain off the water in which it was cooked, and serve with
almond cream and sugar. A little vanilla may be added to
the cream if desired.
MACARONI WITH TOMATO SAUCE.
Cook the macaroni as in the preceding recipe, and cover
with the following gravy: Heat 1 pint of nut milk to boiling.
Salt to taste, and thicken with 1 level tablespoonful of white
flour. Lastly add J cup of strained tomatoes. Pour over
the macaroni and serve hot. Less nut milk and more tomato
may be added if desired.
MACARONI WITH ZWIEOLA.
Boil the macaroni in salted water until tender; drain, and
place a layer of it in a pudding dish. Sprinkle over it a little
zwieola, and add another layer of macaroni, and so on,
having a sprinkling of zwieola on top. Cover it with nut
cream and, if desired, 1 egg may be added to the cream.
Place in the oven, and bake.
MACARONI WITH EGG SAUCE.
Cook the macaroni as in the recipe for boiled macaroni;
drain, and pour over it the following sauce: Heat 1 pint of
nut milk to boiling. Take 1 teaspoonful of white flour, and
dissolve in a little cold water, add the yolk of 1 egg and
a little salt. Beat well, and stir into the nut milk, which
should be boiling gently. Pour over the macaroni, mix,
and serve hot.
MACARONI WITH CORN.
Boil I cup of macaroni which has been broken into inch
lengths, in boiling, salted water until tender. Drain and
add to it 1 cup of corn cut from the cob or l cup of canned


GRAINS.
corn, a little salt, 2 tablespoonfuls uf /wicola, 1 egg well
beaten, and ij cups of nut milk. Mix thoroughly, and bake
in a granite pudding dish.
MACARONI WITH NUTMEATO.
Boil the macaroni as in the recipe for boiled macaroni,
then drain and put a layer of it in the bottom of a pudding
dish, then put over it a layer of nutmeato which has been
grated or put through a sieve or vegetable press, then a
sprinkle of minced parsley leaves, then another layer of
macaroni, and so on, fmishing with nutmeato on top. Pour
over it enough nut milk to moisten it, and bake in the oven.
CORN.
Corn contains about three times as much fatty matter as
the other grains. It is not so easily digested as wheat, and
is not a suitable diet for some stomachs. Corn contains 9.7
per cent. of albuminous elements, 69. 5 per cent. of starch,
3.8 per cent. of free fats, and 1.3 per cent. of salts, making
a total nutritive value of 84.3 per cent. Corn should be
cooked a long time in order to make it more digestible.
CORN MUSH.
Mix thoroughly together 2 cups of corn-meal, 2 table-
spoonfuls of white flour, and 1 pint of warm water. Turn
this mixture very slowly into 1 quart of boiling water, stirring
constantly, and being careful that it does not cease boiling.
Cook in a double boiler three or four hours. The common
idea that corn-meal mush can be made in a few minutes is
what has ruined many a stomach, and made many life-long
dyspeptics.


'52
GUIDE FOU NUT COOKEKY.
CORN-MEAL AND WALNUTS.
Into 4 cups of boiling water stir i cup of corn-meal; con-
tinue stirring until it is smooth and quite thick. Then add i
cup of walnut meal, and pour it into a well-oiled bake-pan,
and steam it for six hours. Then place in the oven a few
minutes to brown on top. Cut it in slices, and serve with a
nut gravy.
POP-CORN.
Pop-corn is the smallest of the maize family, and contains
more oil than the other varieties. When oils are heated to a
certain degree of temperature, they turn into gas, which,
although very light, occupies a great deal more space than
the oil. As it can not escape through the hull of the kernel,
the pressure finally becomes so great that it bursts the kernel,
and the explosion also bursts the starch cells, and makes it
easy of digestion. For this reason, pop-corn forms an excel-
lent food. Ground pop-corn is excellent eaten with nut milk,
and can be used in making mushes and puddings.
POP-CORN POPPED.
Shell the corn from the cob, and remove the chaff in the
wind by pouring from one dish to another. Then place in
Family Peanut Roaster, and set over a gasoline burner or
gas-stove, and turn the crank until the corn is popped.
HOMINY AND NUTS.
When hulled corn or hominy is nearly done, stir into it i
cup of nut meal to each quart of the hominy. The meal
made from any nuts may be used, or a mixture of several
kinds of nuts.


CHAIN'S.
'53
PEANUTS AND HOMINY.
Soak together equal quantities of hominy and blanched
peanuts in water overnight. Put on the stove early in the
morning in the same water, and when they have boiled an
hour or two, or until the water begins to thicken, put them
in a double boiler, and let them cook eight or nine hours.
BROWNED MUSH.
Take mush that is left from the previous day and cut into
slices about one-half inch thick; dip first in a beaten egg to
which has been added 1 tablespoonful of nut milk, then roll
in a mixture of corn-meal, pine-nut butter, and a little salt,
thoroughly mixed. Place on a tin, and bake in a quick oven.
NUT HASH.
Any cold cereal, as rice, barley, hominy, grits, etc., chopped
with an equal quantity of hazelnut meal, and a little water
added, cooked in the oven for an hour, makes a good change.
Use Brazil-nuts with rice or sago, almonds with tapioca or
pearl barley, pecans with hominy or grits.


FOR NEW RECIPES.
I '54 I


FOR NEW RECIPES.
I 155]


UNLEAVENED BREADS.
UNLEAVENED breads are those made light without the
use of yeast, baking-powder, or soda. Since they are
the most healthful of all breads, it would be of benefit to
mankind if they were in more general use.
The principle in making these breads is to incorporate as
much air as possible into the dough, that when it is baking
the air may be expanded by the heat, and- cause the bread to
be light and porous.
Bread which is raised with baking-powder or soda should
never be eaten, as it is alkali, and destroys the effect of the
gastric juice, thus preventing it from doing its work of digest-
ing the food. Unleavened breads are better than breads
raised by yeast; for they contain no yeast germs. The
strong stomach can destroy these germs, but in the weak
stomach there is danger of their increasing, and causing
fermentation.
THE NUT-BUTTER MILL AS A KNEADER.
In making the unfermented breads, it will be found of
great advantage to run the dough through the nut-butter mill
twice or more, instead of kneading by hand as directed in the
recipes. At first thought, it may seem that it would be a
more tedious process; but experience will demonstrate that a
half-hour with the mill will produce a much finer-grained and
a more tender bread than the same time spent in kneading
by hand.
For this work, adjust the mill more loosely than for grind-
ing nuts.
['56]


UNLEAVENED BREADS. 157
WATER GEMS.
Take \ cup of nut meal, i cup of ice-cold water, and
whole-wheat or graham flour sufficient to make a batter.
Beat thoroughly for from five to ten minutes. Bake in hot
gem irons in a quick oven.
GRAHAM GEMS.
Beat together very thoroughly i pint of any kind of nut
milk, the yolk of i egg, and a pinch of salt. Then add 2\
cups of graham flour, adding a little at a time, and beating
in order to incorporate as much air as possible into the mix-
ture. When light and foamy, fold in the well-beaten white
of the egg. Turn into gem irons which have been heated,
and bake in a rather quick oven for from forty to sixty min-
utes. Part whole-wheat or white flour may be used instead
of all graham if preferred.
RAW PEANUT-BUTTER GEMS.
Take \ cup of raw peanut butter, 1 \ cups of cold water,
2 entire eggs, enough whole-wheat flour to make batter that
will just pour readily. Dissolve the butter in the water, and
place in a round-bottomed dish. Add to it the yolks of the
eggs. Then beat the whites of the eggs until they are very
stiff, and set in a cool place until the rest is ready. With an
egg beater beat the milk and yolks until frothy; then add the
flour a little at a time, beating continuously with a spoon or
the egg beater used like a spoon, until the mixture is of the
desired thickness. Then fold in the whites of the eggs. Do
not beat, as that will allow the air to escape from the whites;
but put the spoon down by the edge of the dish, and bring it
up through the center. Pour into warm and well-oiled gem


158
GUIDE FOK NUT COOKERY.
irons, and bake in a hot oven. The oven should bake well
from the top, so that a slight crust will form to keep in the
air. Bake three fourths of an hour.
CORN GEMS.
Take i egg, i \ cups of any kind of nut milk, \ cup of
sugar, i cup of white flour, and \ cup of yellow corn-meal.
Beat the yolk of the egg, the sugar, and nut milk together.
Mix the corn-meal and flour, and add a little at a time,
beating constantly for five or ten minutes. The colder the
material, the more foamy and light it will become. Then
add the stiffly beaten white of the egg, and bake in gem
irons in a moderately hot oven.
SALLY LUNN.
Take 2 eggs, 2 cups of cold nut cream (the colder the
materials, the lighter the gems will be), to which add \ cup
of sugar and 2\ cups of graham flour. Beat yolks of eggs,
cream, sugar, and salt together; add the flour slowly, beat-
ing continuously. Then beat vigorously for five or ten min-
utes, until it becomes real light and full of air bubbles. Then
add the stiffly beaten whites of the eggs, and bake as other
gems.
WHOLE-WHEAT GEMS.
Put the yolk of i egg into a large bowl or round-bottomed
pan. Add to it \ cups of any kind of nut milk, beating
thoroughly until foamy with air bubbles, after which add a
small quantity at a time, of whole-wheat flour, beating con-
tinuously, until 2 cups have been put in. Continue the beat-
ing for ten minutes more after the last of the flour has been
added. After it has been beaten as directed, add the stiffly


UNLEAVENED BREADS.
'59
beaten white of the egg. Do not beat after egg has been
added, but turn at once into heated gem irons, and bake in a
moderate oven for one hour. If properly made, they will be
as light as bread made with yeast.
FILBERT GEMS.
Take i pound of filberts in the shell, remove kernels from
shells, and grind to a meal. Beat 3 eggs thoroughly, add 3
cups of water, and beat in 3 cups of whole-wheat or graham
Hour, after which fold in the filbert meal, and bake in very
hot gem irons in a quick oven.
CREAM PUFFS.
Take 1 cup of raw peanut cream, 1 cup of very cold water,
2 eggs, 2\ cups of whole-wheat flour, and a little salt. Beat
the yolks of the eggs, the water, cream, and salt together;
then add the flour, slowly beating for about ten minutes;
then add the stiffly beaten whites of the 2 eggs, folding them
in, and bake in gem irons in a quick oven for nearly an hour.
The cream from any nuts may be used.
DELICATE PUFFS.
Take 1 cup of very thick hickory-nut cream and 1 cup ol
real cold water, or two cups of thin cream; also 2 eggs, \ cup
of sugar, 2\ cups of whole-wheat flour, and a little salt.
Beat the liquid, sugar, salt, and the yolks of the eggs together;
then add the flour slowly, beating all the time. After the
flour is in, continue beating for five or ten minutes, until it
becomes light, and full of air bubbles. Then fold in the whites
of the eggs, which should be beaten to a very stiff froth.
Bake in hot gem irons for forty-five minutes.


i6o
GUIDE FOR NUT COOKERY.
CORN PUFFS.
Take J cup of yellow corn-meal, i cup of fresh mashed
potatoes, \ cup of nut milk, i egg, and a little salt. Pour
the milk over the corn-meal. Add the potatoes, and mix
thoroughly. Fold in the egg, which has been well beaten
beforehand. Bake in gem irons in a quick oven.
CORN-MEAL MUFFINS.
Take i pint of warm nut milk, 1 teaspoonful of salt, i cup
of white flour, i heaping tablespoonful of sugar, and J cake
of yeast. Grate or break the yeast-cake up fine. Mix it
with the other ingredients, and add enough Indian meal to
make a thick batter. Let rise overnight. In the morning
add a little peanut oil; let rise again, and pour into gem irons
only half full. Let rise a few minutes and bake.
RAISED WAFFLE BATTER.
Take i quart of sifted flour, \ pints of warm nut milk, ,\
yeast-cake, I teaspoonful of salt, \ tablespoonful of nutcoa.
Mix all together, and let rise overnight. In the morning add
2 or 3 well-beaten eggs, and beat into the batter. Let stand
a short time, and pour into well-oiled, hot gem irons, and
bake.
WHOLE-WHEAT PUFFS.
Take 2 cups of whole-wheat flour, 1 \ cups of nut milk
(very cold), 2 eggs, \ teaspoonful of salt. Make a batter of
the flour, milk, and salt, and beat for ten minutes. Then
beat the eggs, the whites and yolks separately, and fold in.
Pour into well-oiled, warm gem irons, and bake one hour.


UNLEAVENED KKEADS.
161
GRAHAM PUFFS.
Take lJ cups of graham flour, i cup of white flour,
2 teaspoonfuls of sugar, i teaspoonful of salt, i large cup of
nut milk, and 3 eggs. Make a batter with the flour, milk
(cold), salt, and sugar. Beat the yolks until thick and
creamy, and beat the whites until stiff and crumbly. Fold
the yolks into the batter; then fold in the whites. Pour into
warm, well-oiled gem irons, and bake one hour.
MILK GEMS.
Cook some raw peanut milk in a double boiler for two
hours, and then set it in a cool place until morning. Then
take ij cups of the milk, 1 egg, a little salt, and enough flour
to make a gem batter; put the yolk of the egg in the milk,
beat well, and add the flour (whole-wheat preferable), beat-
ing it thoroughly for five or ten minutes; then add the stiffly
beaten white. Pour into hot gem irons and bake nearly
an hour.
SWEET POTATO GEMS.
Take iJ cups of mashed sweet potato, sift thoroughly
through a sieve or colander, add 4 tablespoonfuls of flour, a
little salt, 1 tablespoonful of nut cream, and 1 tablespoonful
of malt or sugar; mix well, and add 2 cups of nut milk;
beat, pour into gem irons, and bake. If the gem irons are
not available, bake in the form of cakes on a griddle.
BEATEN BISCUIT.
Take 1 cup of water, 1 cup of raw peanut cream, \ tea-
spoonful of salt, and as much flour (whole-wheat) as can be
kneaded in. Mix all together well, knead it very stiff, roll it
out a little, sprinkle with flour, fold over, and beat with a


GUIDE FOR Nl'T COOKERY.
wooden potato masher or hammer, beating around the edges
first, so as to keep in all the air possible. Continue this proc-
ess until the dough is very elastic, and will give a sharp sound
if a piece is broken off quickly. The same result will be
obtained if the dough is pulled like taffy candy, instead of
beating it, and it makes much less noise. When the dough
is elastic, cut into small pieces about the size of a walnut,
and roll into a round biscuit, then with the thumb and finger
press a hole through the center of the biscuit; this will give
it a chance to expand more, making the biscuit light. Place
on perforated tins, and bake in a moderate oven for one hour.
RAW-BUTTER ROLLS NO. U
Take 2.\ cups of flour (seconds), \ cup of raw nut butter,
% cup of water, and a pinch of salt. Sift and measure the
flour. Dissolve the butter in the water, working until it is
smooth and creamy. Add the salt, and pour into the flour a
little at a time, working it with a spoon or the hand as in
making a suds of water and soap. This will make it foamy,
and introduce more air into the mixture. When part of the
cream has been wet with the flour, remove to the cake-board,
and pour in more cream on the flour, and "suds'' as before.
When all the cream has been used, put the pieces together
and knead thoroughly for ten minutes, after which roll it out
into a roll as smooth as possible, and about an inch in diame-
ter. Cut into any lengths desired, and bake in a moderately
hot oven until thoroughly baked, which may require nearly
an hour.
ROLLS NO. 2.
The following recipe can be varied by using whole-wheat.
graham, or pastry flour; also, if preferred, a mixture of differ-
ent kinds, as half graham and half white flour, which is bet-
ter than all graham. Whole-wheat is considered the best.


UNLEAVENED BREADS.
I63
To 1 cup of best whole-wheat flour, take § of a cup of
peanut meal, and about J cup of water—-enough to make a
very stiff dough. Knead for ten or fifteen minutes, until the
dough will make a snapping sound when a piece is pulled out
quickly. Then roll with the hands until about three fourths
of an inch in diameter; cut into desired lengths, and bake on
roll bakers in a moderate oven for one hour.
ROLLS NO. 3.
To 1 cup of flour, take \ cup of almond meal, and nearly
1 cup of water, which ought to make a very stiff dough.
Knead for ten or fifteen minutes, form into rolls about £ of
an inch in diameter, cut into desired lengths, and bake on
roll bakers, in an oven moderately heated, until thoroughly
baked. Nearly an hour will be required.
Almond butter or peanut butter may be used, if desired,
in place of almond meal.
ROLLS NO. 4.
To 1 cup of raw peanut cream (use care not to have it too
thick; and if it should be too rich, add an equal quantity of
water), add a pinch of salt, and enough whole-wheat flour to
make a very stiff dough. Knead until the dough becomes
quite elastic, and will make a snapping sound when a piece
of dough is quickly pulled off. The more stiffly the dough is
kneaded and worked, the better the quality of the rolls
will be.
ROLLS NO. 5.
Take \ cup of cocoanut cream, J cup of cold water, a
pinch of salt, and sufficient whole-wheat flour to make a very
stiff dough. Whole-wheat flour is more nutritious than the
white, as it contains more gluten, salts, and phosphate.


GUIDE FOR NUT COOKERY.
Lighter and crisper rolls can be made by its use. Knead the
mixture until it becomes very elastic, and make into rolls
about three fourths of an inch thick, and cut two inches long.
They are better if baked on roll bakers, as the heat can
reach them equally from all sides.
ROLLS NO. 6.
To J cup of cream taken from chufa milk, add A a cup
of water, and a quantity of whole-wheat flour sufficient to
make a stiff dough. Make the same as Rolls No. 4.
These are delicious, and also inexpensive, as chufas may
be raised in nearly all sections of this country. See article
on "Chufa."
ROLLS NO. 7.
Take J cup of pine-nut meal, 1 cup of white or whole-
wheat flour, a little salt, and enough cold water to make a
very stiff dough. For further directions, see Rolls No. 1.
ROLLS NO. 8.
Any shortening most convenient and cheap may be used.
Where pecans and hickory-nuts are plentiful, they may be
used in the form of meal or milk and cream.
Take 1 cup of rich hickory-nut or pecan milk, 1 cup of
flour, and a small amount of salt. Knead thoroughly. If
the dough does not become real stiff, add more flour.
NUT ROLLS.
Take 2 cups of any cold cooked cereals, and add § cup of
nut meal. Mix thoroughly, and knead on aboard until smooth
and firm, using white or whole-wheat flour. Form into rolls
about the size of the finger and bake on roll bakers in a mod-
erately hot oven.


UNLEAVENED BREADS.
NUT CRISPS NO. U
Make dough as for Rolls No. 2 or No. 3. Roll out as thin
as brown paper, cut into squares, and bake on perforated
tins or roll baker until done.
CRISPS NO. 2.
Any dough used in the various kinds of rolls is suitable for
making crisps. The dough made from the cream is excellent.
HICKORY-NUT CRISPS.
Take 1J cups of whole-wheat or graham flour, and thor-
oughly mix into it J cup of hickory-nut meal. Add salt, and
sufficient water to knead easily. Roll out as thin as brown
paper, perforate the dough by means of a fork, in order to
avoid blistering, and bake in a quick oven. Watch them
closely to prevent burning.
NUT STICKS.
Make a dough similar to that for Rolls No. 2 or No. 3, and
roll with the hands until it is about the size of a lead-pencil.
Cut in lengths six inches long, and bake in the oven until a
light brown.
STICKS.
Any dough made for rolls will be equally good for sticks.
The cream dough is especially good.
ZWIEBACK.
To make good zwieback, the bread from which it is made
should be very light and porous. It should not be new bread
or bread that is moist, as that kind of bread makes very hard
and tough zwieback. Bread that is several days old, and that


GUIDE FOR NUT COOKERY.
has been in a place where it will dry out is the best for
zwieola. Either graham or white can be used. Cut into
slices about one half or two thirds of an inch thick; place in
a warming oven on a roll baker, or in the oven with the door
open, so that it will thoroughly dry out before toasting.
Then the doors may be closed. It should be toasted to a
light brown. The slices can be cut one inch thick if desired,
but the thinner it is the more brittle it will be.
UNLEAVENED BISCUIT.
Take 4 eggs, 4 tablespoonfuls of nut butter, 4 cups of
granose flakes, salt to taste. Beat whites and yolks separ-
ately, and to the yolks add the nut butter and salt; beat to
cream, fold in the stiffly beaten whites; last of all, quickly
fold in the granose flakes, not waiting for every flake to be
moistened. Drop in spoonfuls on oiled tins; bake fifteen
minutes, or until lightly brown; $ cup of sugar may be used
if desired.
NO. I GLUTEN.
Take 5 cups of water, 13 cups white flour (Pillsbury's
Best is one of the best grades of flour to make this, as it con-
tains more gluten than some grades. ) Mix the water and the
flour into a loaf, knead for ten minutes, and then put in a
pan and cover with water. Let it stand an hour or more,
then begin to work with the hands, washing out the starch.
Wash thoroughly through several waters until the water is
clear; then wiping the gluten with a clean, dry cloth, cut into
pieces like small biscuit, and bake in a moderately hot oven,
being careful not to brown them too much, as that will make
the gluten dark. Keep it where it is warm until it is thor-
oughly dried through, and grind through the mill. This will


UNLEAVENED 13READS.
be No. 1 Gluten, and usually costs fifty cents a pound. The
water in which it was washed can be left in a pan (earthen)
overnight; then turn off the water, and the starch which is in
the bottom can be dried and used in making nutmeato, and
for other purposes, instead of corn-starch.
NO. 3 GLUTEN.
Take 1 cup of No. 1 Gluten, 2 cups white flour, enough cold
water to make a very stiff dough, and as little water as pos-
sible. Roll into thin crackers, bake in a moderate oven (but
not brown), break into pieces, and grind in the mill. A grain
mill is best, as it will make it finer.


YEAST BREADS.
HOP YEAST.
PLACE i handful of hops in a cheese-cloth bag, and boil
in 2 quarts of water for fifteen minutes; then remove the
bag, and pour the boiling tea over I pint of white flour,
to which has been added i tablespoonful of salt, pouring
slowly at first in order to have it smooth and free from lumps.
If at all lumpy, strain, and when lukewarm, add i cup of
liquid yeast or J cake of compressed yeast, and set in a warm
place to rise. When light, put in glass cans, and keep in a
cool place.
FRUIT YEAST.
Take i cup of raisins, wash them well, and put them to
soak in i \ pints of warm water, keeping them in a warm
place for two or three days, or until fermentation takes place,
which can be told by the bubbles on top of the water. Then
make a potato yeast by boiling 4 good-sized potatoes until
tender; mash fine, or sift through a colander or vegetable
press. Add 1 teaspoonful of salt, 1 tablespoonful of sugar,
and when cooled to blood-heat, add enough of the raisin
water to make of the right consistency, which will be about
2 cupfuls. Let it rise until light, and then put in clean glass
cans, and keep in a cool place. It is better to be a few days
old before using.
POTATO YEAST.
Peel 4 good-sized potatoes, boil, and mash them. Add
to them 2 tablespoonfuls of sugar, \ tablespoonful of salt, i\
cups of water, and sift through a sieve to remove all lumps.
[168]


YEAST BREADS.
When lukewarm, add J cup of good yeast, and let stand until
well risen; then put into sterilized glass cans, and keep in a
cool place.
QUICK YEAST BREAD.
The potato yeast is the best for bread making, as the
bread keeps moist longer, and there is no danger of injuring
the flavor of the bread by using too much. A fine-grained
and very sweet bread may be made by raising the dough only
once, thereby saving time, trouble, and what is far better, the
sweet flavor and nutrition of the bread. But in order to have
this bread successful, the yeast must be good and lively.
To make 3 loaves, take 3 quarts of flour, 1 small table-
spoonful of salt, 1 quart of milk-warm water, 1 pint of potato
yeast or 1 cake of compressed yeast. Sift the flour into the
bread pan, and form a hollow in the center; put in the salt
and pour in the water, constantly'stirring with one hand until
a thin batter is formed; then add the yeast, and mix thoroughly
until a stiff dough is formed. Then take out on the bread
board, and knead thoroughly for twenty minutes or more,
flouring the board to keep it from sticking. Form into loaves,
put into well-oiled pans, rub over the top a little peanut oil,
and let it rise until about twice its first size. Then put in a
moderate oven and bake one hour. The loaves should not
crust over for the first twenty minutes, and during this time
they should rise to double the size of the loaf that was put in
the oven. The pan should be deep enough to retain them in
shape; then the temperature of the oven should be raised to
six hundred degrees for about twenty minutes; but the last
twenty minutes should be quite moderate.


170
GUIDE 1-OK NUT COOKERY.
YEAST BREAD NO. i.
Dissolve i cake of compressed yeast in i pint of warm
water, or i cup of good liquid yeast; and thicken with white
flour (like Pillsbury's Best) to make a medium stiff batter. Set
this sponge at nine o'clock in the evening, in a dish large
enough to have plenty of room to rise. It should be kept at
a temperature of about sixty degrees. If kept too warm, it
will be apt to fall before morning. In the morning add 1
pint of warm water in which has been dissolved i heaping
tablespoonful of nut butter. Almond butter is preferable, as
it will not make the bread yellow; if peanut butter is used,
the peanuts of which it is made should not be roasted very
brown,— only a straw color. Add also I tablespoonful of
sugar and i teaspoonful of salt. Mix thoroughly with the
sponge, and lift it up, working in the flour and pulling it at
the same time. Do not add enough flour to make it very
stiff; but pull it until it is very elastic and the hand becomes
clean of the dough. Then set it to rise the second time.
When light, mold into loaves, kneading as little as possible.
Flour them, and put into oiled tins. The loaves should be
as soft as can be lifted into the tins. Let stand in a warm
place until twice their original size, and bake in a moderate
oven. The loaves should not crust over for the first twenty
minutes; then it should have a hotter fire for twenty minutes;
and then a more moderate fire for the last twenty minutes.
It should bake one hour.
GRAHAM BREAD.
It is always best to set the sponge with white flour, for
the graham flour is more likely to sour, as it contains more
gluten. When both kinds of bread are to be made, some of
the white sponge may be taken for making the graham bread.


YEAST BREADS.
171
To 1 pint of the sponge, add 1 pint of warm water, 1 tea-
spoonful of salt, and 1 of malt extract. Add enough graham
flour to make a rather stiff dough. Pull or knead for half an
hour. Form into loaves, oil with nut oil, and when they
have risen to twice their original size, place in the oven and
bake for one hour. The oven should be moderate for the
first twenty minutes, to give the bread a chance to rise before
a crust forms; then the oven should be hot for twenty
minutes, that all the yeast germs may be killed; and then
moderated at the last, so to not burn the crust. When done,
remove from the tins, and set in a draft, on a tin or a'plate,
until cool.
STEAMED GRAHAM BREAD.
Take 3j cups of graham flour, 2 cups of corn-meal, 3 cups
of nut milk, 1 cup of malt extract, 1 teaspoonful of salt. Mix
the nut milk, salt, and malt together; then mix the corn-
meal and flour, and stir into the liquid. Put into basins or
baking-powder cans, and steam for two and one-half hours.
Then brown in the oven for fifteen minutes.
SALT-RISING BREAD.
Take a perfectly clean bowl, and one that has not had any
acid substance like cooked fruit in it. Put in it 1 cup of
warm water, \ teaspoonful of salt, 1 teaspoonful of corn-
meal, 1 drop of ginger extract, and enough white flour to
make a medium thick batter. Beat it very thoroughly, and
set the bowl in a pan of warm water to secure a uniformity
of temperature. It will rise in about five hours, sometimes
more quickly. Much depends upon the flour. When it is
light, take a pint of quite warm water, and add enough flour
to make a rather stiff sponge. When lukewarm, add the
rising, stirring it in well. If kept in a warm place, it ought


172
GUIDE FOR NUT COOKERY.
to be light in one or two hours. When light, knead into
loaves. It requires much less kneading than yeast bread.
When the loaves have risen to twice their original size, bake
in a moderate oven for nearly an hour.
BROWN BREAD.
Select good wheat from the granary or grist-mill, wash it,
and remove all foreign substances. Soak it overnight. Put
it in a cloth sack, and steam it until plump, but not soft.
Spread thin on tins, and roast in the oven until well dried,
and somewhat brown. Grind through the mill, not making
an effort to have it very fine. It should be rather coarse.
To I quart of caramel-cereal coffee, add 2 level table-
spoonfuls of nut butter. When boiling, stir into it A cup of
rye flour, \ cup of corn-meal, J cup of sugar, and a pinch of
salt, all of which have been well sifted together. When
again boiling, remove from the fire, and stir into it enough of
the prepared wheat to make a very stiff substance. Com-
pactly press into an oiled pan, cover, and steam three hours.
Dry in the oven a few minutes, and serve hot.
STEAMED BROWN BREAD.
Take i cup of malt extract, i pint (2 cups) of nut cream
(raw peanut). This must be quite thin cream. If thick
cream is used, use half water. Take 1 cup of white flour,
2 cups of corn-meal. Heat the thin cream in the double
boiler until it is hot; but it is not necessary to cook it.
Then add the corn-meal and malt, and lastly mix in the
white flour. Steam for three hours, and then place in the
oven to brown for a little while. The cream of any nuts
may be used, or the cream made from the diluted nut butter.
Sugar may be used instead of malt if desired.


YEAST BREADS.
173
STEAMED YEAST BREAD.
The great objection to yeast bread is the yeast germ
which it contains. In baking, the cooking process can not
be continued long enough to kill all the germs; but by steam-
ing the bread instead of baking it, the cooking can be con-
tinued for two or three hours, or even longer. Any yeast
breads may be steamed. After removing from the steamer,
place in the oven to brown.
Breads cooked in this way are very light, and much
sweeter than when baked.
MUSH BREAD.
Take 4 cups of hot water, put in the inner cup of a double
boiler, and set on the stove until it boils. Then stir in 1 cup
of corn-meal, adding a little salt if desired. Let it boil until
it thickens, and then place in the outer part of a double
boiler, ^nd cook for two hours. Pour the mush while hot
over 1 quart of graham flour, and mix well. When cool, add
1 pint of sponge, J cup of malt extract, and 1 teaspoonful of
salt. Mix thoroughly, adding more flour if needed, and knead
ten or fifteen minutes. Make into loaves, having only one
loaf in a pan, and let rise. Bake in a moderate oven. This
recipe will make two loaves.
CHESTNUT BREAD.
Make a sponge as for white bread, using good white flour.
When perfectly light, add a little salt and enough of chestnut
flour to knead well. After kneading it thoroughly, form into
loaves, put into well-oiled tins, and let it rise until twice its
first size, and bake in a moderate oven for one hour.


'74
GUIDE FOK NUT COOKERY.
RAISED BISCUITS (LIGHT).
Take i quart of sifted flour, i pint of warm nut milk, J cake
of yeast, I teaspoonful of salt. Set at nine o'clock at night.
In the morning push it down with a spoon. When light
again, pull for ten minutes, using as little flour as possible.
Make it into small biscuits; place on an oiled pan a little
distance apart. When very light, bake fifteen or twenty
minutes.
PARKER-HOUSE BISCUIT.
Take i quart of sifted flour, i pint of warm nut milk,
i tablespoonful of white sugar, i teaspoonful of salt, nutcoa
one half the size of an egg, and A cake of yeast. Sift the
flour in the bread pan, add the sugar, and peanut oil which
has been beaten together to a cream; then add the warm nut
milk and the yeast dissolved in the milk. Add salt. Do
not stir, but let rise until evening, then mix all together,
and knead for twenty or twenty-five minutes. Let rise over-
night. In the morning form into biscuits, and when per-
fectly light, bake fifteen or twenty minutes.
RAISED BISCUIT.
Take J of a compressed yeast-cake, and dissolve in I pint
of warm (but not hot) water. Add a pinch of salt, and
white flour enough to make a stiff batter. Put in a warm
place to rise. When light, add more flour to make a stiff
dough, and a little sugar if desired, and let rise again. When
light the second time, work in I cup of peanut oil. Make
into biscuits of desired size, and let rise until very light; then
bake in a moderate oven. Seedless raisins may be added
if desired.


YEAST BREADS.
BREAKFAST BUNS.
Take 3 cups of nut milk, \ cup of sugar, 1 teaspoonful of
salt, 1 cake of yeast, and flour sufficient to make a stiff bat-
ter. Let it rise overnight. In the morning take J cup of
almond or peanut meal, or \ cup of peanut oil; mix thor-
oughly with the batter, pulling it for ten minutes. Beat
2 eggs, the whites and yolks separately. Add them to the
batter. Finish like preceding recipe.
STEAMED BUNS.
Make the buns the same as other buns for baking, but
steam them in the steam-cooker for two hours. The long
cooking kills the yeast germ, and makes them easier of diges-
tion. They should be put in an oven and browned after
being taken from the steamer. They are most excellent if
the sponge is set with thin raw peanut cream; and when
made into buns, knead in some whole nuts, such as hickory-
nuts, pecans, walnuts, butternuts, or any kind of fruit desired,
as raisins or currants.
RAISED POTATO ROLLS.
Take 1 pint of mashed potatoes, 1 pint of nut cream,
1 compressed yeast-cake (1 ounce), 1 teaspoonful of salt, and
flour enough to make a moderately stiff batter. Mix the pota-
toes, cream, yeast, and salt, and then add the flour. Cover
the bread pan, and put in a warm place to rise. If too hot,
the sponge will scald; therefore the pan should never be put
where the hand can not be held with comfort. When the
sponge is light, add more flour to make it stiff enough to
knead without sticking to the hands and board. Knead for
ten or fifteen minutes, then roll it out about half an inch
thick, and cut with a biscuit cutter. Lay two together, and


YEAST BREADS.
177
butter, a little sugar, and enough more flour to make a dough
as soft as can be conveniently handled and rolled. It should
be rolled in layers not more than one half an inch thick, two of
which may be baked on the same tin, if a trifle of fat of some
kind be applied to the top of the lower one to prevent their
sticking together. Let them rise until very light, and bake
until well done. If the top crust seems rather hard, moisten
it with a wet cloth in milk or a thin emulsion of nut butter.
Turn the upper one over on to a plate, and spread it with the
prepared fruit, which may be berries of any kind, sweetened
to suit the taste. Put the other crust on top, covering it
with a layer of the fruit. It may be served hot or cold. If
plenty of fruit be used, there will be no need of cream or any
other dressing.
Shortcakes may be prepared the year round by using
canned fruit or stewed dried fruit. If this be in large form
like plums, peaches, etc., it is better to put it through a
colander before using. It will many times be found advan-
tageous to combine acid fruit with one naturally sweet, thus
saving the use of dyspepsia-producing cane-sugar.
APPLE SHORTCAKE.
Take 1 cup of some good white bread sponge, add the
yolk of 1 egg and j cup of thick raw peanut cream. Mix
well together, and add enough flour to roll out well. Roll
out a little less than one half an inch thick, and place on an
oiled tin. Put on the top some tart apples which have been
pared, cored, and cut into eighths. Set in a warm place,
and let it rise. When light, cook in the steam-cooker for
one hour; then remove, sprinkle with sugar, or cover with
a meringue made of the white of 1 egg, 1 tablespoonful of
sugar, and beaten to a stiff froth. Put it on roughly, so it
12


178
GUIDE FOR NUT COOKERY.
will be in little piles and bare places where the apple will
show through. Place in the oven, and brown slightly. Serve
with a cream made from cocoanut.
RAISED CANNELONS.
Take 1 cup of bread sponge, and add j cup of thick raw
nut cream and 1 egg. Work well together, and add flour to
roll out well until about one fourth of an inch thick; then cut

Ra1seh Cannelon.
into strips nearly an inch wide. Select a small, round stick
the size of a small broom handle, wash until clean, dry, and
wrap it in an oiled paper. Then take the strips of dough and
wind them around the stick, twisting as you wind them,
taking pains to have them come close together and uniform
in size. Make the cannelons from five to seven inches long.


YEAST BREADS.
179
leaving enough of the stick exposed so it can be easily pulled
out when the cannelon is cooked. When all is ready, oil the
outside, and place them on an oiled tin or tins far enough
apart so they will not touch; cover with a clean napkin, and
let them rise until real light. Then place in a steam-cooker,
having the water in the cooker cool when the dough is put
in, so they will cook slowly at first, and give them a chance
to rise. Steam for one hour or longer if desired. Then
remove from the steamer, and put in the oven until of a
nice yellow brown ; remove from the oven, and take out the
stick while the cannelon is still warm. When cold, wrap the
cannelons in a bread-cloth, and put in the bread-box or stone
jar. They should stand twenty-four hours before serving.
When ready to serve, fill the holes with a cream made from 2
cups of thin cocoanut cream, the whites of 2 eggs, \ cup
sugar, a pinch of salt, and 2 tablespoonfuls of corn-starch.
Heat the cocoanut milk in a double boiler, stirring it quite
often to keep it from separating. When hot, add salt, sugar,
and the corn-starch dissolved in a little thin cream. Let it
cook for ten minutes, stirring quite often; then add the eggs,
which should be beaten well ; stir in well, and let it cook for
a minute. Remove from the stove. When about cool, or
before it stiffens, fill the cannelons. Let them get cold, and
they are ready to serve.
The cannelons may be filled with jelly or any cream
desired.
OYSTER SOUP AND DUMPLINGS.
Take 1 pint of raw peanut milk, and cook in a double
boiler for two hours, stirring occasionally to keep it from
being lumpy or from separating. At the same time the soup
is put on, prepare some vegetable oysters by scraping, and
cutting in diagonal, crosswise slices in such a way that the


18o
GUIDE FOR NUT COOKERY.
slices will be larger and more the shape of an oyster. Place
them in one side of a granite basin, and put the smaller parts
of the oysters and the little ones on the other side of the
dish. Put into a steam-cooker, and cook for one hour.
When done, drop the large slices into the soup, and the little
ones and small ends should be sifted through a wire sieve or
a colander and then added to the soup. Add salt, and more
water if it is too thick.
Have ready some raised dumplings. If the sponge is set
early in the morning, they will be ready to put in the steam-
cooker about half past ten. Take 1 cup of any good white
bread sponge, add \ cup of quite thick raw peanut cream,
and I egg (the egg may be omitted). Work all together, and
add flour to form into very small biscuits. Place them far
apart on an oiled tin. Put them in a warm place to rise.
When more than twice their original size, put in the steam-
cooker and cook for one and one-half or two hours. Cooking
does not hurt them. When the soup is ready, put the dump-
lings into the soup, and let them stew together for ten or
twenty minutes. The soup should not be too thick.
This is very nice.


FOR NEW RECIPES.


FOR NEW RECIPES.


SANDWICHES.
NUT-BUTTER SANDWICHES.
SPREAD thin slices of bread, with nut butter. Chop some
dates, figs, or seedless raisins into a fine mass, and spread
upon the buttered bread, placing upon this, buttered side
down, another slice of bread. Crackers, wafers, or other
kinds of bread may be substituted. The sandwich would be
more dainty if the fruit were steamed.
DATE OR FIG SANDWICHES.
Steam fruit fifteen minutes after scalding with boiling
water. Grind into a pulp, or else place them, as they are,
upon slices of bread generously spread with nut butter.
These, when laid closely in a baking dish, moistened with
boiling water, and baked, make an excellent pudding, which
should be served with cream, grape wine, or a sauce made of
lemons or oranges.
ROLLED NUT-BUTTER SANDWICHES.
Cut lengthwise slices from a loaf of good, fresh bread.
Spread each slice with peanut butter, or any other kind
desired; sprinkle on a little salt, and squeeze upon the slices
a little lemon-juice. Celery salt may also be added. On
top of these arrange some very crisp lettuce leaves, allowing
the curly edges to extend beyond the edges of the bread.
['83]


GUIDE FOR NUT COOKERY.
Cut a piece of paper the size of the slice, or slightly larger,
place the bread upon it, and by the aid of the paper roll the
slice up, taking care not to roll in the paper, too. After hav-
ing rolled the bread, encircle it with the paper, and tie it,
allowing it to stand for a time, until it becomes pressed into
shape, when the paper may be removed, and the sandwich
fastened with two wooden toothpicks. Serve upon a plate
or platter garnished with lettuce leaves.

Rolled Sandwiches.
ROLLED CABBAGE SANDWICHES.
Cut bread as directed in previous recipe, and spread with
nut butter, sprinkling with salt. Take a good, firm head of
cabbage which is white and tender, shave it off into thin
slices, and put upon the bread, allowing ends of cabbage to


SANDWICHES.
project beyond the edges of the bread. Prepare for serving
in the same manner as in the foregoing recipe, fastening with
toothpicks.
ROLLED NUTMEATO SANDWICHES.
In making these sandwiches, be careful not to have the
bread too long, or the slices too thick, or the roll may be too
large. Rolled sandwiches should not be too large to be
readily eaten by biting through from the end. Cut the nut-
meato very thin, and place it on top of the bread, already
spread sparingly with nut butter and sprinkled with salt.
Carefully roll, and fasten by means of toothpicks.
SWEET NUT SANDWICHES.
Take good figs, thoroughly wash, and grind through the
nut mill, adjusting quite closely. Add enough hot water to
the ground figs to make them spread easily. Then to i cup
of this mixture, add I tablespoonful of nut butter made from
walnuts, hickory-nuts, or pecans. Mix well, and spread upon
thin slices of brown bread cut into squares. See index for
Brown Bread.
NUTMEATO AND EGG SANDWICHES.
Take i cup of grated nutmeato, 2 hard-boiled eggs, salt,
and celery salt to suit the taste. Sift the eggs through a fine
wire sieve, add the grated nutmeato, and rub smooth with
the back of a spoon. Add salt and celery salt. If too dry,
moisten with a small quantity of nut milk. Cut the brown
bread into quite thin slices, and with a cooky-cutter just large
enough to take in all the slices excepting the crust, cut them
into round pieces, and spread with the mixture. The slices
should afterward be put together, two and two, in order to
complete the sandwiches.


GUIDE FOR NUT COOKERY.
NUTORA SANDWICHES.
Cut the bread as directed in the previous recipe, and
spread with nutora. Sift celery salt on top. A little lemon-
juice may be added; but this makes the sandwich more diffi-
cult to digest. A very thin slice of nutmeato may also be
put between the slices of bread.
NUTMEATO SANDWICHES.
Take suitable pieces of moist bread, or buns cut into thin
slices, and spread with nut butter diluted with water suffi-
ciently to spread readily. Sprinkle with salt, and place upon
the whole a very thin slice of nutmeato. Season well with
celery salt. Place on the slices some tender pieces of lettuce,
arranging so that the curly edges of lettuce will extend beyond
the bread. Butter another slice of bread, and put on top.
With each sandwich serve a quarter of a lemon. Cut lemons
into quarters by cutting from stem to blow end. Then, with
the thumb at one end and the forefinger at the other, squeeze
the juice out upon the nutmeato after lifting off the top slice
of bread, just before eating. If preferred, the juice may be
put upon the nutmeato before serving the sandwiches.
EGG SANDWICHES.
Chop together two hard-boiled eggs, i teaspoonful parsley,
a sprinkle of celery salt, I teaspoonful of fresh almond meal,
I teaspoonful of lemon-juice, and i teaspoonful of crisp cel-
ery. Spread on slices of bread, cut any shape desired, and
serve. If the eggs are sifted through a sieve, instead of
chopping, the mixture is much easier to spread.


SANDWICHES.
I87
BUTTERNUT SANDWICHES.
Spread slices of bread with salad dressing as given below,
sprinkle with chopped butternuts, place two slices together,
and cut any shape desired.
Dressing.— Boil together cup of diluted lemon-juice,
1 teaspoonful sugar, some salt, \ cup nut cream. Beat sepa-
rately the white and yolk of 1 egg; after which mix together
and pour the boiling mixture over them, whipping them all
the while. Heat in a double boiler, stirring until it changes
to a creamy consistency.
GREEN SANDWICHES.
Chop parsley very fine, and stir it into the dressing given
in preceding recipe. Spread upon the slices of bread, and
lay between each sandwich a crisp lettuce leaf.
HOT APPLE SANDWICHES.
Take 1 cup good apple sauce, salt it slightly, sweeten to
taste, and add a teaspoonful of raw nut meal which has pre-
viously been slightly roasted in an oven. Spread upon thin
slices of graham bread, put the slices together, two and two,
and serve hot. Other breads may be substituted for the
graham.
Experiment on other combinations of nuts, fruits, and
grains used as fillings for sandwiches. The result may be
something far surpassing any printed recipes.


CRACKERS.
CRACKERS can never be very successfully made in the
private family, as it requires machinery to knead them
hard enough, and also to roll them out; but if one can not
afford to buy crackers, very good ones can be made by
following out the recipes here given.
In making crackers, knead in all the flour possible, and
knead a long time. A man has better success than a woman,
in making crackers, as strength is required to knead thoroughly
and roll out the dough thin. Any shortening desired can be
used. To make a good white cracker, the almond, pine-nut,
or some of the cream of nuts, must be used. Raw peanut
cream or cocoanut cream makes a very excellent cracker.
Crackers should be thoroughly baked until they are dry all
through. Allow them to cool before using.
WHITE CRACKERS.
Take i pound of white flour (4 cups), J cup of almond
butter, and £ of a cup of water. Dissolve almond butter by
adding a little of the water at a time, and working well until
all of the water is used. Add a little salt, and all the flour
that can be kneaded in, — about 4 cups, although much
depends upon the grade of flour used. Roll out until it is
about an eighth of an inch thick, and then cut into squares,
rounds, or diamonds, as desired; bake in a moderate oven
until thoroughly done through, and slightly browned on top.
Any nut butter may be used instead of the almond butter.
These crackers are excellent for soups.
[.88]


CRACKERS.
WHITE CRACKERS NO. 2.
Take i pound of white flour (4 cups), 1 teaspoonful of
salt, and 1 cup of raw peanut cream (see index). The cream
should not be too thick, or the crackers will be too short and
rich. Knead in all the flour possible, and continue kneading
for a long time. Roll out to a thickness of about one-eighth
inch, and cut into any desired shape.
Other kinds of cream may be substituted for the peanut
cream,— as cocoanut cream, hickory cream, chufa cream, or
pine-nut cream.
GRAHAM CRACKERS.
Take 1 pound (4 cups) graham flour, or, if preferable,
cups of graham flour and 2jj cups of white flour; | of a cup
of water, ^ cup sugar, 1 teaspoonful salt, and 1 \ cups of nut
meal. Put together the sugar, salt, nut meal, and water.
Mix the two kinds of flour well, kneading in all the flour
possible. Work thoroughly for ten minutes, and roll one
fifth of an inch thick. Cut into any shape desired, and bake.
Any nut meal may be used, as almond, peanut, pine-nut,
or hickory-nut.
OATMEAL CRACKERS.
Take 1 pound of oatmeal (not the rolled oats), cups
of water, j cup of sugar, ij cups of nut meal, and 1 tea-
spoonful of salt. Mix the water, salt, sugar, and nut meal
together, and knead in all the oatmeal possible. If desired,
one-third white flour and two-thirds oatmeal may be used.
Any nut meal may be utilized, as peanut, almond, pine-nut,
or Brazil-nut.


GUIDE FOR NUT COOKERY.
OATMEAL CRACKERS NO. 2.
Take i pound of rolled oats, i cup of white flour, i \ cups
of cold water, \ cup of sugar, and i \ cups of nut meal. Mix
the flour, rolled oats, and nut meal together, adding the salt
and sugar to the water. Knead the water into the flour,
working thoroughly, and making the dough very stiff. Finish
the same as other crackers.
OATMEAL CRACKERS NO. 3.
Take 2 cups of rolled oats, i cup of white flour, \ cup of
raw peanut cream, j of a cup of cold water, \ of a cup of
sugar, and a small quantity of salt. Mix cream, water, sugar,
and salt together. Mix the flour and rolled oats, and stir
into the water and cream, kneading in all the flour possible.
Finish the same as other crackers.
The cream of other nuts may be substituted for raw pea-
nut cream, if preferable.
FRUIT CRACKERS.
Make a dough as directed for Rolls No. 2 or No. 3 (see in-
dex). Divide the dough into halves, and roll out each half until
a little less than a quarter of an inch thick. Spread one half
of the dough with raisins which have been seeded and ground
through the mill; then place the corresponding half of the
dough on top. Press together with a rolling-pin, rolling quite
hard, and perforate part way through, at frequent intervals,
with a fork. Cut into squares, or any desired shape, and
bake in a moderately heated oven until of a light-brown color.
Ground figs or dates may be used in place of ground
seeded raisins, if preferred.


CRACKERS.
191
FRUIT CRACKERS NO. 2.
Make a dough as for white crackers. Cut the dough into
equal parts, and roll out a little less than a quarter of an
inch thick. Spread one part with seeded raisins which have
been ground through the mill, or ground figs or dates, after
which place the other piece of dough upon the fruit. Press
together with a rolling-pin, and perforate part way through,
short distances apart, with a fork. Cut into squares, and
bake in a moderately hot oven.
CROUTONS.
Something which requires mastication should always be
eaten with soup. A very palatable as well as economical
article is prepared as follows: Cut stale bread into cubes of
convenient size, place on tins, and toast in the oven until
light brown.
CORN BREAD WITH EGGS.
Chop \ cup of nut butter, either almond or peanut, with
'quart of corn-meal. Add 1 teaspoonful of salt, 1 quart of
cold nut milk, and the yolks of 4 eggs. Beat all to a smooth
batter; then fold in the stiffly beaten whites of 4 eggs, pour
into an oiled baking pan, and bake in a moderate oven for half
an hour, or until a knitting-needle run into the thickest part
can be withdrawn clean. The batter can also be baked in
gem irons or oiled earthen cups.
GRANOSE WITH HONEY.
Take some granose and heat in the oven until nice and
crisp, then take some honey in a spoon and slowly let it drip
over the granose, tossing it up at the same time. Serve dry;
it has a taste like popcorn balls.


192 GUIDE FOR NUT COOKERY.
Malt extract may be used in this recipe instead of the
honey, also any kind of fruit juice — cranberry juice being
especially nice.
ZWTEOLA AND HOT CREAM.
Put the zwieola into individual dishes, and pour over it a
thin peanut cream with a little sugar and a very little salt
added. The cream should be hot to make it nice. Serve
as a breakfast dish.
RICE CAKES.
Take i cup of cold cooked rice, \ cup of nut milk, i egg,
salt to taste. Beat the rice, milk, and yolk of the egg until
they bubble, then fold in the stiffly-beaten whites, and bake
immediately in cakes on a soapstone griddle. Serve like any
griddle-cake.
The soapstone is the best for those who wish to make
griddle-cakes without using grease of any kind.
PANCAKES.
Take J cup of corn-meal, ij cups of white flour, 2 cups
of nut milk, salt to suit the taste, and 4 eggs. Mix the corn-
meal and flour, add the salt and water, and beat thoroughly.
Separate the eggs, beat the yolks until thick, beat the whites
to a stiff froth, and fold into the batter. Drop a spoonful on
a very hot soapstone, and spread it around with the spoon;
when browned on one side, turn. Serve hot with maple
syrup. Cakes can be baked on a common cake griddle with-
out grease by rubbing the griddle each time with salt. It
will give a nice brown coat without the objectionable grease
and smoke, which is so annoying.


FRUIT.
FRUITS consist chiefly of water, and for this reason are
scarcely ever looked upon as nutrients. They contain a
small amount of nitrogenous elements and agreeable acids,
which are very useful in keeping the vital machinery in good
working order. That they contain more nutriment than is
generally supposed is proved by the fact that the natives of
some countries live almost wholly upon fruit. The Arab, as
well as his camel, lives principally upon dates. In some
countries the inhabitants live almost exclusively upon bana-
nas. Undoubtedly fruit was the principal article of food
eaten by Adam and Eve while they remained in the Garden
of Eden.
The large amount of water that fruits contain makes them
an excellent article of food for summer, when the system
requires more liquid, especially in dry countries where the
water supply is scarce or impure. The water of fruits is abso-
lutely pure, having been distilled by heaven's own process,
and then canned and sealed by a skin that is impervious to
germs. There is no danger of contamination from drinking
it, as long as the skin is not punctured in any way. The
juices of the watermelon, orange, lemon, and lime are among
the best for drinking, and can be taken at any time, as they
contain no nutriment excepting a little sugar; but the juice
only should be taken, as the pulp, or cellulose, of fruit is
indigestible.
But some fruits are very valuable as nutrients, and it is
possible to live entirely upon them; among these are the
prune, apple, date, fig, banana, and raisin.
[•94]


FRUIT.
195
Another very important element of fruits is their acids,
which are valuable on account of their influence upon certain
functions of the body; for example, upon the kidneys, acting
as a natural diuretic; and also as a natural laxative, though
not having the same effect as a laxative medicine, for fruit
only produces a natural condition, and if the system is already
in a natural condition, it has no effect. Perhaps the most
important point in the use of fruits is the effect their acids
have upon germs. It has been proved by repeated experi-
ments and analysis that germs will not grow in fruit juice;
therefore, the juices of fruits are natural disinfectants.
This does not apply to the juice of the lemon, lime, and
orange alone, but the acids of all fruits are disinfectants to a
certain extent, some more than others. The juice of one
lemon in two glasses of water, if left standing fifteen or
twenty minutes, will thoroughly disinfect it. Thus fruit can
be of great assistance to travelers, as the water on cars and
in waiting-rooms is often so impure that it would be danger-
ous to partake of it.
Three different kinds of acids are found in fruits: citric
acid, malic acid, and tartaric acid. Citric acid is found in
lemons, limes, grapes, and oranges; and malic acid is found
in almost all acid fruits, but more abundantly in apples, cher-
ries, plums, and pears. Tartaric acid is found in considerable
quantities in the grape, and is present in small quantities in
other fruits. In canned grapes, it is often found condensed
in small chunks in the bottom of the can. In pie-plant,
there is a poisonous acid called oxalic acid; for this reason
pie-plant is unsafe to "use; people have been made seriously
ill by eating its leaves for greens. A very small per cent.
of oxalic acid is also found in the tomato; for this reason
it is not so good a food as some fruits, although it contains
such a small amount that it is not usually felt.


196
GUIDE FOR NUT COOKERY.
The acids of fruits are digestible; that is, they change
when entering the system, so that they do not have the effect
that common acids do. Another element of fruits is the
sugar which they contain. Some fruits contain a great deal
more than others. Figs, dates, and raisins contain the most;
but grapes, cherries, currants, and apples contain quite a per-
centage, although the acid hides it from the taste in some of
the fruits, as is the case in the cherry and currant. Some
fruits, as the plum, apricot, and peach, contain very little
sugar.
The sugar which is found in fruits is the sweetest of all
sugars, and in its natural state, when eaten with the fruit,
is easy of digestion, being just what the system requires.
Honey, which is nothing but the sugar of fruits, because it is
taken from the blossoms, would be a much better and sweeter
sugar than cane-sugar, if it were not adulterated. Sometimes
bee keepers feed their bees upon a cheap grade of molasses,
poor sugar, etc.; and sometimes when the blossoms of whole-
some plants and trees are scarce, bees will gather honey from
the flowers of weeds, or tobacco plants, and even collect the
honey dew from oak leaves, which is only a secretion of an
insect. If the pure honey from flowers could be obtained, it
would be better than cane-sugar; but even then it would con-
tain some of the pollen of the flowers and some germs.
There is another constituent of fruits, which, although
it does not add to the nutritive value, holds the juices and
determines the shape of the fruit, and that is the cellulose or
woody fiber. In some fruits, this is very thin and easily
broken up, as in the strawberry, but in others, it is quite
tough, woody, and indigestible, as in the orange. It is better
to reject the cellulose of such fruits. For sick people and
those having weak stomachs, fruit juice is best, and can often
be eaten where the fruit can not.


FRUIT.
197
The use of fruit for curing disease is by no means a new
idea. Pliny, the Roman naturalist, who perished in the erup-
tion that destroyed Pompeii, mentions the grape-cure in his
day. At the present time, the grape-cure is used quite exten-
sively in France, Switzerland, and Germany, and has been
tried to some extent in California. But curative properties
are not peculiar to the grape alone, as there are the straw-
berry_-cure, the peach-cure, the cherry-cure, and the apple-
cure.
The reasons why fruit is so beneficial in cases of disease,
are as follows: First, because they are disinfectants, clear-
ing out the germs from the stomach and alimentary canal;
second, they break up the waste substances so they can be
eliminated by the kidneys.
Fruits are of great value in the treatment of fevers, sick
headache, nervous headache, biliousness, Bright's disease,
obesity, consumption, and intestinal disorders. Fruits are
eaten with greater benefit, if eaten alone. If other foods are
eaten at the same meal, great care should be taken in the
combination. Fruit and vegetables do not combine well;
fruits and eggs do not unless the eggs are raw; neither do
very acid fruits combine well with grains, as the acids, if in
too great a quantity, hinder the digestion of starch.
Fruits contain an abundance of water, a meager supply of
albumen, sugar, acid, and cellulose; but no fats, except in
the olive, and only a very small amount of starch, except in
the green fruit. But fats, while nearly absent in fruits, are
just what nuts can supply. In cold climates especially, the
fats are very essential for producing^ heat in the body. The
system can get along better without starch than fats. Nuts
and fruits therefore make an ideal diet.


198
GUIDE FOR NUT COOKERY.
APPLES.
The apple is the fleshy fruit of a tree belonging to the
rose family (Rosacece). The calyx of the flower becomes
thick, pulpy, and edible at maturity, enclosing the seed-pod
with seeds.
The apple has been cultivated and highly valued as a food
from very early times. The Greeks and the Romans used
the apple very extensively. Apples may be eaten raw,
stewed, or baked. If they are eaten raw, they should be
ripe and mellow, and care should be taken to masticate
them thoroughly.
BANANAS.
The banana is the fruit of a large, herbaceous plant,
closely related to the plantain, and cultivated in most tropical
countries for its fruit, which grows in clusters of more than a
hundred finger-shaped berries, upon a very large spike, or
stem. When ripe, the rind encloses a nutritious and seedless
pulp, which forms the principal article of diet of the natives,
and is largely exported to cooler climates.
The United States imported 15,000,000 bunches during
the year 1897, valued at $20,000,000.
Bananas are very nutritious, a pound of good, ripe bananas
being almost equal in nutriment to a pound of beefsteak.
Bananas contain about five per cent. of albuminous elements,
and twenty per cent. of carbonaceous.
The banana can be dried and made into flour; in this
form, it has about twenty per cent. of albumen. The ripe
banana contains only a small percentage of starch, and that
is very easy of digestion. The unripe banana contains more
starch, and should be cooked before being eaten.


FRUIT.
i99
CHERRIES.
The cherry is the fruit of a small tree or shrub belonging
to the genus Primus. The fruit is smooth and bloomless,
enclosing a small, smooth seed. There are many varieties of
the cherry, both of the wild and the tame. The sour cherry
contains about nine per cent. of sugar, but this is almost en-
tirely disguised by the acid which it contains. The sweet
cherry contains about eleven per cent. of sugar. An eminent
physician once cured a patient who had chronic diarrhea, by
a diet of ripe cherries. This treatment was continued for
several weeks.
CRANBERRIES.
The cranberry is the fruit of a small, slender vine growing
in marshy places. The fruit is round or oblong and of a
bright red color. The flesh is quite hard and firm, and is
covered with a thick, waxy skin, which is germ- and water-
proof. For this reason, they are long keepers; freezing
spoils them if they are allowed to thaw, but if they are kept
frozen until used, they are just as good. The skin is quite
hard of digestion, and those having weak stomachs, would
better reject them. The cranberry is quite acid, containing
two and three-tenths per cent. It is not a very nutritious
fruit, having a nutritive value of only four and one-tenth
per cent.
The juice of the cranberry is excellent in cases of fever,
diluted with water and used as a drink. It is also good in
coloring puddings, frostings, soups, etc.
CURRANTS.
This fruit is indigenous to America, Europe, and Asia.
It probably derives its name from Corinth, where it was
grown extensively. It is a small, round fruit, red, white, and


200
GUIDE FOR NUT COOKERY.
sometimes black, growing in long clusters, or racemes, on
low, thornless, scraggly shrubs. The fruit is quite sour, con-
taining two and two-tenths per cent. of acid; but it also con-
tains six and four-tenths per cent. of sugar, so that it is very
palatable eaten in the raw state without the addition of sugar.
The juice of the currant makes a very pleasant drink, when
diluted with water, and one that is very beneficial in cases
of fever. It is also excellent for making jelly, as it contains
considerable pectose. or the jelly-producing element of fruit.
DATES.
The date is the fruit of the date-palm; the name is
derived from dactyl, so named from its shape. Botanically,
it is called Phoenix dactylifcra, and it grows plentifully in
the dry regions of Asia and Africa. The trees have lofty
trunks with terminal feathery foliage. The fruit is borne at
the base of the leaves, each tree yielding from one hundred
to three hundred pounds.
What rice is to the inhabitants of some portions of Asia,
dates are to the people of Africa. It forms the chief article
of food in nearly all Africa north of the equator, as well
as in Arabia. The Arab not only eats them himself, but
feeds them to his camel and his horse. The date-palm not
only furnishes the fruit, but the tree supplies building mate-
rial and clothing to the native. The sap of the tree is
very sweet, and is often made into a sugar; but it is some-
times unwisely allowed to ferment, and is then called date
wine.
The fruit of the date is very palatable and nutritious. In
its dried state, as it is obtained in the market of this country,
it contains a total nutritive value of sixty-seven per cent.;
of this fifty-eight per cent. is sugar, and nine per cent. is


FRUIT.
20I
albumen. On account of its sweetness, it is good to use with
acid fruits, and it may also be used with good effect in sweeten-
ing cakes and puddings instead of sugar.
FIGS.
The fig is the fruit of a tree botanically called Ficus Carica.
The trees are small, with large, green leaves, and pear-shaped
fruit, which in color varies from a dark purple to a yellowish
tinge. When ripe, the cultivated fig has a soft, sweet pulp,
filled with very small seeds, and is much esteemed for food,
both when it is fresh and when dried or preserved. It has
been used for food from very ancient times, perhaps from the
time of Adam, and is frequently mentioned throughout the
sacred writings.
It is also used in the preparation of laxatives. In our
markets, it is sold only in its dried state; but even when
dried, it is excellent for puddings and sauces; it also com-
bines well with nuts. It contains fifty per cent. of sugar,
and four per cent. of albumen.
GRAPES.
The grape is the fruit of a vine belonging to the genus
Vitis, of the Vine family Vitacece. It has long tendrils that
aid it in climbing trellises; its leaves are large and glossy
green. The flowers are very small and fragrant, appearing in
the spring before the leaves. The fruit is borne in large clus-
ters, varying in size and color, as well as in the amount of
nutritive elements which they contain. Some grapes contain
as high as twenty-two per cent. of sugar, and others very
much less. The same is also true of the albuminous ele-
ments. One pound of the Malaga grapes is said to contain
as much albumen as an egg, and about fifteen per cent. of


202
GUIDE FOR NUT COOKERY.
sugar. From this we see that the grape is nutritious, although
the greater part of it is water; this fact, however, makes it
better for a summer food and more desirable for fever
patients.
The grape-cure has been in use for many hundred years,
and is considered very beneficial in some forms of dyspepsia.
When a diet of grapes only is used, three or four meals in a
day are not too many. The raisin, which is a sweet variety
of dried grape, is very nutritious and useful in preparing
many foods. They are excellent if ground and mixed with
nut butter.
GOOSEBERRIES.
The gooseberry is the fruit of a shrub belonging to the
same genus as the currant. The bush is a thorny shrub, and
in its wild state yields a prickly berry; but the fruit of the
cultivated sort is smooth and luscious. They are generally
used in their green state, when they contain malic and citric
acids, and have a nutritive value of five or six per cent. The
juice when diluted with water makes an excellent drink for
summer.
HUCKLEBERRIES.
The huckleberry is the fruit of a small bush or shrub be-
longing to the Heath family (Ericacece). They are also called
whortleberries and blueberries. There are several species,
the two principal ones in this country being the high-bush and
the low-bush huckleberry. There is not much difference
in the fruit of the two kinds. The berry is almost black, some-
times covered with a light-blue powder. The inside is light
colored, and contains many small seeds. It is quite mild in
flavor, and is excellent for those who can not eat acid
foods.


FRUIT.
203
LEMONS.
The lemon is the fruit of a tropical or subtropical tree,
belonging to the Orange family (Auraniiacece). It is oblong
in shape, with a protruding point at each end. The fruit is
from two to four inches long, and when ripe is of a bright
yellow color, slightly tinged with green. It contains no
nutriment to speak of; the juice is very acid, and for this
reason is highly valued for making drinks in hot weather,
being especially valuable for fever patients. The citric acid
which the lemon contains acts as a disinfectant in the stom-
ach, killing the germs, and doing away with stomach washes.
Very much lemon-juice should not be taken at meal-time, as
acids, if taken in any considerable quantity, hinder the diges-
tion of starch, by changing the saliva, which is alkaline, to
an acid. For this reason lemon pies, puddings, cakes, and all
other foods where starch is combined with the lemon, are not
to be recommended. But egg-nog, made of the white of the
egg and lemon-juice is all right, as the white of the egg con-
tains only albumen.
LIMES.
The lime is the fruit of a tree belonging to the same
family as the lemon, and very much resembling it excepting
it is much smaller. In composition it is very much like the
lemon, and can be used in the same way. The lime has been
celebrated in all ages for the fragrance of its flowers and the
excellence of the honey made from them. British sailors are
furnished a weekly allowance of the extract of lime or lemon
as a preventive of scurvy. It is also used as a medicine in
some forms of dyspepsia.


204
GUIDE FOR NUT COOKERY.
MELONS.
The melon is not really a fruit, but in composition is as
nearly allied to fruit as to vegetables.
It belongs to the Gourd family, and consists principally of
water, having no nutriment except a little sugar. The pulp,
or fibrous portion, is indigestible, and should be rejected.
The juice forms a pure and healthful drink, being free from
disease germs, if the melon is sound; but it is better to eat it
at night or between meals, as any considerable quantity taken
at meal-time would dilute the gastric juice, the same as would
other liquids.
ORANGES.
The orange is the fruit of a tree very closely allied to the
lemon and lime, but having a much larger and sweeter fruit.
In nutritive value it is very low, only having six to eight per
cent. of sugar; the remainder is water in a very pure form,
enclosed in a tough pulp which is wholly indigestible and
should never be swallowed. Physicians tell us that there is
no harm in drinking an orange before going to bed.
PINEAPPLES.
The pineapple is the fruit of a tropical plant indigenous to
South America. The plant only grows a few inches high,
and is surmounted by a densely packed flower pike, which
becomes the fruit. The leaves of the plant are coarse,
fibrous, and thick, with prickly edges. The fruit consists of
the consolidation of the raceme of berries with a bunch of
leaves at the top, which is called the "crown."
When left on the plant until it is thoroughly ripe, it is very
soft, juicy, and of a delicious sweet flavor; but as they are
obtained in the markets here, they are too green and woody


206
GUIDE FOR NUT COOKERY.
PEARS.
The pear is the fruit of a tree called Pyrus communis, and
belongs to the Rose family (Rosacece). The fruit is quite
large and bell-shaped, being the largest at the blow end, and
tapering toward the stem. When ripe, it is very juicy and
delicious, but contains considerable cellulose, or woody matter.
It contains four per cent. of albumen, eight and two-tenths
per cent. of malic acid, three and three-tenths per cent. of
pectose, and three per cent. of salts, making a total nutritive
value of twelve and four-tenths per cent.
QUINCES.
The quince is the fruit of a shrub, or small tree, belonging
to the Rose family (Rosacece). The fruit is from two and one-
half to three inches in diameter; it is quite hard, acid, pleas-
ant flavored, and fragrant, and is of a yellowish green color.
It is never eaten in the uncooked state in this country,
because the summers are not long enough for it to ripen; but
in Crete, its native home, it ripens, when it is much easier of
digestion.
RASPBERRIES.
The raspberry is the fruit of a trailing bush that very
closely resembles the blackberry. There are many varieties
of the raspberry; among them are the red, the black, and the
white. They are a thimble-shaped berry, containing many
seeds, which are surrounded by a juicy pulp that is subacid
and has a very pleasant flavor. The raspberry is used in
making jellies, jams, wine, vinegar, and brandy, besides being
used in its uncooked state. The berries are sometimes given
for an astringent, and are very beneficial.


FRUIT.
207
STRAWBERRIES.
The strawberry is the fruit of a low-growing vine belong-
ing to the Rose family {Rosaceee). It is the most widely dis-
tributed of all the fruit-bearing plants, growing in very cold
as well as in tropical countries. The fruit is the fleshy recep-
tacle, which becomes very juicy and edible, and is of a bright
red color. The fruit contains very little cellulose and is there-
fore easy of digestion. The strawberry contains the nutritive
elements in the right proportion, and will therefore sustain life
without other food, if a sufficient amount is eaten. It con-
tains eighty-seven per cent. of water, and one and one-tenth
per cent. of albumen, six and three-tenths per cent. of sugar,
five-tenths per cent, of fats, nine-tenths per cent. of malic
acid, five-tenths per cent. of pectose, and eight-tenths per
cent. of salts, or about ten per cent. of total nutriment. This
fruit is often used as a medicine. The strawberry-cure is
quite as beneficial as the grape-cure.
PIE-PLANT.
Pie-plant is not a fruit, but is sometimes used in the place
of it in sauce and pie. It contains water, woody matter or
cellulose, and oxalic acid; and as the latter is very poisonous,
pie-plant should not be used.
TOMATOES.
Although it is usually classed with vegetables, it more
closely resembles fruit. It contains malic acid and a very
little oxalic acid, but not enough to be injurious. It also
contains one and six-tenths per cent. of albumen, two and
five-tenths per cent. of sugar, three-tenths per cent. of fats_
one and eight-tenths per cent. of acid, and six-tenths per cent.
of salts, having a total nutritive value of six and five-tenths
per cent.


FRESH FRUIT.
IN serving fresh fruit, it should always be that which is per-
fectly ripe and sound, and should be thoroughly washed
and wiped dry. Fruit with decayed spots upon it, is diseased,
and should not be eaten. It has a circulation similar to that
of the human body; and when one part becomes diseased,
the germs are transmitted to all parts, and it quickly decays.
Fruit is especially desirable in the summer, as it has a
cooling effect, and supplies the extra demand for water; the
acids in the fruit are disinfectants, and destroy all the germs
in the stomach and intestinal canal. Indeed, if fresh fruit
were more generally eaten during the spring months, there
would be less sickness, and a much less demand for spring
medicines.
There is no food that adds more beauty to the table than
a nicely arranged dish of fresh fruit. Some bright oranges
heaped upon a fruit dish which has been trimmed with some
well-washed orange leaves (other kinds of leaves will do),
make a very pretty dish. Another very artistic, unique, and
appetizing way to serve oranges is to cut them in halves, pla-
cing them on a plate with the cut side up, and decorating the
plate with leaves and orange blossoms. When served in this
way, they are to be eaten with a spoon, eating only the juice.
The woody tissue is indigestible, and should never be eaten.
Cherries also make an inviting dish, if washed and dried
well, and heaped upon a plate, with a few clean cherry leaves
around the edge of the plate.
[208]


FRESH FRUIT.
STRAWBERRIES.
These may be served in the following manner: Select
good, ripe strawberries that are a bright red color; wash well,
but very carefully, so as not to mash the berries. Remove
the hulls, and if the berries are the least sandy, wash again.
Put into individual dishes, and pour over them a nut cream
made from the cocoanut (see index for cocoanut cream), and
serve without sugar, leaving each individual to sweeten to
taste.
FRESH RASPBERRIES, BLACKBERRIES, AND
HUCKLEBERRIES.
These may be served with the cocoanut cream the same
as the strawberries. Any kind of nuts may be used, however,
for the cream; such as the hickory-nut, peanut, or almond.
They may be served, too, without any dressing.
CURRANTS.
The white currant is the sweeter, but does not make as
pretty a dish as the red currant. This fruit is quite acid, and
makes a more palatable sauce, if part of them are mashed
and sweetened for an hour before serving. Take | of a cup
of sugar to I quart of currants which have been picked from
the stems and have been well washed. Mash with a wooden
potato masher or with the bottom of a tumbler. Let the
fruit stand, to allow the sugar to dissolve and permeate the
fruit. Currants may also be served without mashing and
without sugar.
PLUMS.
Select good, ripe plums that are large in size and capable
of being easily peeled. The peach plum, egg plum, and lum-
bard are good varieties to choose. With a very sharp, thin-
14


2IO
GUIDE FOR NUT COOKERY.
bladed knife, remove the skin. The pit can be removed from
some varieties quite easily, by cutting the plum into halves.
If they can be removed, do so; if not, serve whole, sprinkling
with a very little sugar.
PEACHES.
Peaches make a very inviting dish, if, after the fruit has
been wiped with a damp cloth, it is stacked upon a fruit
plate, or served with other fresh fruits, as pears, plums, and
apples. As a sauce, they are good when peeled, sliced, and
served with nut cream (see index for cocoanut cream).
PEARS.
Fresh, ripe pears are an ideal table fruit. They make an
artistic dish alone, or when served on a fruit plate with mixed
fruits. Being so rich, juicy, and easily prepared, they are
usually served in this way. But they are also very good if
peeled, cored, and sliced, and served in individual sauce
dishes, without sugar; or, if desired, they may be served
with sugar and nut cream (see index for cocoanut cream).
GRAPES.
Grapes not only make a very inviting dish alone, and also
when combined with other fruits, but they are so plentiful
and cheap in almost all parts of the country, that they can
be freely used every day during their season. A very artistic
effect can be made in serving grapes by placing on the same
dish the three different colors — the purple, the white, and
the wine.
APPLES.
Nothing is more cheering on a cold wintry day than a dish
of bright red apples. The apple and the banana are the two
fruits most commonly used on the tables, as they can be


FKESH FRUIT.
21 I
obtained for so many months in the year, in every part of the
country. Well-matured, mellow, sweet apples make a very
good sauce when served raw, if peeled, cored, sliced, and
covered with cocoanut cream (see index).
BANANAS AND ORANGES.
Select good, ripe bananas. Peel and slice thin.
Squeeze over them the juice of an orange, and sprinkle with
powdered sugar. This dish is usually served cold, but for
weak persons it is best not to have foods very cold; as,
before digestion can take place, they must be warmed by the
stomach, which of course diminishes the vitality, and is a tax
upon the system.
PINEAPPLES.
The pineapple is a delicious fruit, and is of late years
becoming so abundant and cheap that it is coming into more
general use.
It is generally peeled, sliced, and sugared before it is sent
to the table; but by this method the beauty of the fruit as
well as much of its flavor and juices are lost. In England,
where pineapples are always the greatest luxuries, they are
cut in horizontal slices, with a very sharp, thin-bladed knife,
the slices being kept together, and the crown left on the fruit,
which is placed in the center of a dish of assorted fruit as the
chief ornament of the dessert. The pineapple can then be
served on individual dishes, accompanied with a dish of pow-
dered sugar.
A very pretty and unique way of serving pineapples is to
cut a slice from the top, removing the crown, and then with
a silver spoon scrape out all the pulp possible, removing the
core with a sharp knife. Sweeten the pulp to suit the taste,
and pour back into the pineapple. The juice of another


2 I 2
GUIDE FOR NUT COOKERY.
pineapple may also be put in if one will not be sufficient.
Then place on the crown, and put the filled pineapple on a
low fruit dish or plate, placing plums or small, curled yellow
bananas around it.
In serving, lift off the crown, and dish into individual
sauce-dishes.
Select a good, ripe pineapple. With a very sharp knife,
remove the skin and eyes; and slice very thin and in small
shavings. Then take some very sweet Florida oranges,
remove the outer peeling, separate into the natural divisions,
and with a very sharp knife cut away the membranous skin
surrounding the pulp. Place in a fruit dish in alternate layers
with the sliced pineapples, dusting each layer with pulverized
sugar. Then pour over all a rich cocoanut cream (see
index); or, if desired, the freshly grated cocoanut may be
used, putting it on in layers, as you do the pineapple and
orange.


TO CAN FRUIT.
FRUIT canning is a very simple process, but if it is perfectly
successful, certain principles must be followed : —
1. All germs must be killed and excluded.
2. Only good, sound fruit should be used.
3. Keep in as natural condition as possible.
Germs are the cause of decomposition, Then, in order
that fruit may keep, all the germs which have settled upon it
from the surrounding air and from the touch of fingers, must
be destroyed. Fruit does not harbor as many germs as most
foods; this is on account of the acids which they contain.
But in handling the fruit after the skin is removed, germs from
the air will adhere and prevent its keeping, unless they are
destroyed.
Another reason why fruit sometimes spoils, is because the
germs that are in the empty cans are not all killed. This is
the only reason why new cans will keep fruit better than old
ones. When using old cans, they should be thoroughly
sterilized. As soon as the fruit is taken out, the cans should
be thoroughly washed, scalded in boiling water, then drained,
by inverting and resting one edge on something to allow the
steam to escape, and stored away without the covers on.
The covers should be well cleansed so that all fruit be removed
from every crease, and put away in a box in a dry place; the
rubbers should be tied with a string and kept where it is
warm, as freezing injures the rubbers. The practise of put-
ting the rubber in the can and screwing on the cover is not
[*'3]


214
GUIDE FOR NUT COOKERY.
to be recommended, as the air confined in the can decom-
poses. When cans are well taken care of, as previously
described, they need only thorough washing and rinsing when
they are needed for canning.
Only the best fruit is good enough to can. Partially
decayed fruit is expensive at any price, as it is almost sure to
spoil. Fruit spoils in different ways. Sometimes it ferments,
becoming foamy, and begins to ooze out. This can be readily
told by the looks; but again it will look all right, when the
fruit has changed to vinegar; then sometimes it will have a
musty taste. In any of these cases, it is unfit to use. Many
whose sense and taste are not very acute do not detect the
difference between good and spoiled fruit, and then can not
understand why their stomachs give them so much trouble.
In canning fruit, it is usually best to put the fruit in be-
fore it is cooked. This is especially true of small fruits; as,
strawberries, plums, etc. Indeed, all fruit looks a great deal
better canned in this way.
Fill the cans full, and shake down as much as possible,
then fill with a very thin syrup, put on the covers, but
not the rubbers, and cook in a boiler with enough water
nearly to cover the cans. Different fruits require differ-
ent lengths of time for cooking. Strawberries only require
twenty minutes after the water begins to boil. Pears, if they
are hard, take two hours. When done, fill up with syrup,
put on the rubber, and screw down tight. Invert to see if it
is air-tight, and then set, with the cover down, on the table
to cool. When cold, turn over, and tighten the covers if
possible; and if it is fruit which fades, as strawberries, the
can should be wrapped with brown paper, and then set
in a dark, cool place. All fruit is better to be kept in a
cool place.


TO CAN FRUIT.
215
STRAWBERRIES.
The first thing of importance in canning strawberries is
to select good, sound fruit. Those that have been water-
soaked by a heavy rain are not good for canning, as they
will almost always spoil. The dark red strawberry holds its
color better than the light red one, and is therefore preferable
for canning.
Wash the berries by putting them in a wire basket, and
dipping them into a large pail partly filled with water, lifting
up and down to rinse off all the sand and dust; then remove
the hulls, being very careful not to mash the berries. If they
are still sandy or dirty, they can be rinsed again; but the less,
the better, after the hulls are removed.
Fill the cans, and with one hand over the mouth of the
jar, shake down as much as possible without jamming the
fruit; then fill the cans with a syrup which is made by boiling
1 cup of sugar in 6 cups of water. Screw on the covers,
leaving the rubbers off. Cook in a steam-cooker; or boil in
a wash-boiler, by putting a rack made of lath in the bottom
of the boiler so the cans will not come too close to the fire.
Three or four thicknesses of cloth will also prevent the cans
from breaking. Fill the boiler with cold water until the cans
are about two thirds covered with it, cover tightly, and after
the water comes to a boiling-point, let the berries boil twenty
minutes. Then remove the boiler from the stove, and let
cool for twenty or thirty minutes. Remove from the cooker
or boiler, one can at a time. As soon as one is taken out,
remove cover, fill can with boiling-hot syrup, put on the rub-
ber, screw the cover down as tightly as possible, and invert
the can. If the can is not air-tight, the juice will ooze out,
or there will be a sizzling sound. When this occurs, try
again, endeavoring to screw down the cover more tightly. If


2 16
GUIDE FOR NUT COOKERY.
this does not help it, the probable cause is in the cover.
Very often the edges are turned up and made uneven; for the
.usual way of opening fruit cans is by running a thin-bladed
knife around the can, between the rubber and the glass. This
often results in the edge of the cover being bent upward; and
when the cover is used the next fruit season, it should be
hammered down. This may be done on the can, hitting the
edge of the cover with a hammer. There is not much danger
of breaking the cans, as when filled with fruit, they do not
easily break.
When all are filled and tightened, set the cans on their
covers until cold; then turn over, wrap in brown paper, and
set away in a cool, dark place. The brown paper helps to
keep them dark. Light fades all fruit to some extent, and
strawberries especially are made lighter in color by the light.
If these directions are strictly followed, the fruit will not
only keep well, but will be of a natural color and perfectly
whole, making an attractive and inviting dish for the table.
RASPBERRIES.
The raspberry is a seedy fruit, and it is therefore neces-
sary to select as large, pulpy ones as possible. Look over
carefully. Wash by putting in a wire basket, and dipping in
a pail of water. Then put into the cans, shaking down some,
but being careful not to bruise the berries. Fill with a
syrup made by boiling i cup of sugar in 7 cups of water.
Screw on the cover tightly, leaving off the rubber. Cook in
a steam-cooker, or common boiler, arranging the same as for
canning strawberries, and cooking about the same length of
time. Finish the same as strawberries, excepting the wrap-
ping with brown paper, which may be left off if desired, as
raspberries will not fade very much, if kept in a dark place.


TO CAN FRUIT.
217
CHERRIES.
Select good, plump fruit, and that which is not wormy.
Wash well. Cherries can be pitted with a cherry-pitter, but
they look much nicer if pitted by hand, as the machine lacer-
ates them somewhat. To pit them by hand, use a common
steel fork, inserting the tines into the cherry near the stem
end, holding the fruit with the left hand, and pulling out the
seed. If this be done carefully, the cherry will be almost as
it was before, when whole. Some prefer to leave the pits in,
but it gives them a peculiar "pitty " taste. There are sea-
sons, too, when the cherries are very wormy, and it is diffi-
cult to distinguish between the good and the bad ones, unless
the pit is removed. Put the fruit in the cans, and finish
like strawberries, with the exception of cooking the cherries
one hour. Use the same amount of sugar.
HUCKLEBERRIES.'
Select good, large, fresh berries. Look them over care-
fully, rejecting all soft and withered ones. Wash well, and
place in the cans, shaking down as much as possible. Fill
the cans with a syrup made of 1 cup of sugar to 12 cups of
water. Finish the same as strawberries, with the exception
of cooking the huckleberries for half an hour after they begin
to boil. When canned in this way, the berries remain whole,
and look almost like fresh huckleberries.
BLACKBERRIES.
The blackberry, like the raspberry, is very seedy. It is
therefore important that large, pulpy, ripe fruit be selected.
Can the same as raspberries.


218
GUIDE FOR NIT COOKERY.
PEACHES.
The best peaches for canning, in most sections of the
country, are the Early Crawford, Barnard, Golden Drop, Hill's
Chile, and Late Crawford. It is always best to select the larg-
est fruit; for although there are not so many peaches in a
bushel, there are also not so many pits, and hence a bushel
of large fruit will make more quarts than a bushel of small
ones; and they are usually more juicy and better flavored.
To prepare for canning, wipe each peach with a dry
cloth, rubbing off the fuzz as thoroughly as possible. Cut
into halves, running the knife through the stem and blow end
of the fruit. Remove the pit, pare each half, and drop into
a clean can in such a way that the pit side will be downward,
or toward the center. Drop them all in the same way, so
that they will pack together closely. Crowd in all you pos-
sibly can; and as soon as one can is filled, set it in the refrig-
erator, or some other cool place, while you are peeling the
rest. This will keep them from turning dark. When enough
cans have been prepared to fill the boiler, fill up the cans
with a syrup made by boiling i cup of sugar in 10 cups of
water. However, if the peaches are very sweet, more water
may be added. Screw down the covers tightly, leaving off
the rubbers, and cook for one hour after the water boils.
Remove, and finish the same as strawberries. Peaches do
not need to be wrapped with paper. If different kinds are
put up, it is always best to label them.
PEARS.
The Bartlett, Flemish Beauty, and Rostiezer are con-
sidered by many the best summer pears for canning. They
should be ripe, but not soft. Wash well, peel, and cut in
halves lengthwise, and with a sharp knife take out the


TO CAN FRUIT.
219
core and blow end. Then, unless they are too large to
get in, put them in the can in halves, arranging them so that
the inside is downward or toward the center. Pack closely,
and fill the can with a syrup made by boiling 1 cup of
sugar in 14 cups of water. Cook in a steam-cooker for
two hours; then remove, fill up with boiling syrup, put on
the rubber, screw down the cover tightly, and invert can
to see if it is air-tight. If it is, place on the table, stand-
ing the can on the cover until it is cold. Then turn right
side up, tighten the cover, if possible, and set away in a
cool room.
PLUMS.
The best plums for canning, in most sections of the
country, are the Damask, Green Gage, Lombard Peach
plum, and Golden Drop. The Golden Drop plums are no
more acid, when canned, than a peach; but the other kinds
are quite acid.
Wash well, pack in the cans whole, and fill with syrup
made by boiling 1 cup of sugar to 5 cups of water (the
Golden Drop requires less sugar). Cook the same as straw-
berries, letting them cook, however, from forty minutes to
one hour. If real ripe, they will become well cooked in
forty minutes.
GRAPES.
The Concord is a very good grape for canning; but there
are others equally as good among the purple varieties. The
white, or green grapes are not usually so good and rich in
flavor as the purple grapes.
Wash well, pick from the stem, and pinch off the skins,
putting the pulps in one dish and the skins in another. Cook
the pulps just enough to free the seed, and then sift through


220
GUIDE FOR NUT COOKERY.
a colander. Boil the skins in water until tender, and add to
the pulps. Cook all together, and sweeten to taste. Pour
into well-washed cans, and seal. The sugar may be omitted,
the fruit being sweetened when the cans are opened for use,
adding the sugar several hours before using, so it will become
dissolved in the fruit.
APPLES.
The Snow apple is the best for canning; but all varieties
can be used. If the Snow apple is used, wash well and peel,
cooking the peelings in a little water. Steam or boil the
apples (which should be quartered and cored before cooking)
until perfectly tender, but not mushy. Squeeze the juice
from the skins, and add to the apples. Add 1 cup of sugar
to each two-quart can of apples, and can while hot. The
juice from the skins is red, and gives the canned fruit a pink
color. The small Siberian crab-apples when cooked and sifted
through a colander, are good canned, or dried on plates.
SWEET APPLES AND QUINCES.
The Talman sweet is the best sweet apple for cook-
ing and canning. Wash, pare, and core the fruit; prepare
in the same manner half as many quinces. Place alternate
layers of apples and quinces in the cans, continuing in this
manner until the cans are full, having in them about twice as
many apples as quinces. Fill the cans with syrup made by
boiling 1 cup of sugar in about 10 cups of water; and finish
the same as strawberries, excepting the time of cooking,
which should, in this case, be about one and one-half hours,
or until tender. If desired, the sweet apples may be canned
alone. They make an excellent sauce for spring, when sweet
apples are scarce; or they may be kept for years, and used
in a year when apples are scarce.


TO CAN FRUIT.
221
PUMPKIN.
Select a good, ripe pumpkin, one which is fine grained.
Peel, cut out all the stringy portion on the inside, and cut
into small pieces. Cook in a kettle, adding a very little
water; allow it to cook for several hours, and stir occasion-
ally, to keep from burning. When quite dry, and of a dark
color, put into cans that have been well sterilized, packing as
tightly as possible. Put the rubber and cover on, and screw
down cover tightly. Do not sift the pumpkin, for if it once
gets cool, it will scorch before it will get hot enough again to
can. The sifting can be done when the cans are opened.
SQUASH.
Select good Hubbard squash, being careful to take those
having a very hard shell. Wash well, cut in pieces, and
steam in a steam-cooker. When cooked, remove from the
shell, and mash, seasoning slightly with salt. If too dry,
add a little boiling water. Then fill the cans, packing down
well, and pouring a little boiling water over the top. Put on
the rubber, screw down the cover, and place in a steam-
cooker or boiler, and cook for two hours.


COOKED FRUIT.
BAKED APPLES.
SELECT good, tart apples, wash well, and remove the core
by inserting a new clothes-pin into the blow end of the
apple, pressing the ends of the pin together while inserting,
but letting them expand afterward; then turn the pin around,
holding the apple firm; pull out the clothes-pin, and the core
will come out. Fill the cavity with sugar, place in a granite
pie tin, putting about 2 tablespoonfuls of water in the tin, and
place in a moderately hot oven; bake until the apples are
done, but not mushy. Remove from the oven, fill the cavi-
ties with the beaten white of 1 egg which has been sweetened
with 1 tablespoonful of granulated sugar, place a blanched
almond on the top of each, and return to the oven just long
enough to cook the egg, which will require only two or three
minutes. Serve hot or cold.
BAKED SWEET APPLES.
The Talman sweet apple is the best for baking. Select
some that are about the same size, and not wormy. Wash
well, leaving stem on. Put into a granite pie tin, with 2
tablespoonfuls of water, and bake in a moderately hot oven
for three or four hours, until they are very soft clear through.
They will then be sweet and juicy.
[222 ]


COOKED FRUIT.
223
BAKED PEARS.
Select pears that are ripe and quite mellow, and of about
the same size. Wash well, and remove cores with a sharp
knife, cutting in from the blow end. Put in a granite basin
or pie tin, with a little water added, and bake in a moderately
heated oven until they are very tender, which will take from
one to three hours, according to the mellowness of the pears.
When thoroughly baked, set them upon the stem end, and
fill the cavity where the core was removed with a meringue
made of the white of 1 egg, 1 tablespoonful of sugar, and J
teaspoonful of vanilla extract. Then place on the frosting
two or three pine-nuts, and return to the oven for two or
three minutes to set the egg. They may be served hot or
cold, and are far superior to baked apples.
BAKED BANANAS.
Select bananas that are not too ripe, strip off the peeling,
and roll in an egg that has been beaten, afterward rolling in
finely ground zwieback. Place them on oiled tins, and bake
in the oven until nicely browned. As soon as removed from
the oven, roll them in pulverized sugar, and serve hot.
BAKED PEACHES.
Select good, fine-grained peaches; peel, cut into halves,
and remove the pits. Roll in a beaten egg and cracker-
crumbs, the same as the baked bananas. Bake on an oiled
tin until nicely browned, and then roll in pulverized sugar.
APPLE CUTLETS.
Take six good, tart apples, pare, and slice crosswise, hav-
ing the slices about one fourth of an inch thick. Dip each
slice into peanut cream, and roll in finely ground or grated


224
GUIDE FOR NUT COOKERY.
zwieback. Place on oiled tins, and bake in a moderately
heated oven until nicely browned. If a fried appearance is
desired, brush the top with peanut cream when they have
begun to brown, using a piece of thin cloth for a brush.
When done, sprinkle with pulverized sugar.
BAKED QUINCES.
Wash some ripe quinces, and bake until soft. When
cold, strip off the skins, and roll them in powdered sugar.
Serve cold, with or without nut cream.
BAKED APPLE SAUCE.
Pare, quarter, and core some mellow, tart apples. Place
in a bake dish, and cover them so as to keep in all the steam.
Let them bake until perfectly tender. Remove from the oven,
and lay them in a glass fruit dish, dusting them with pulverized
sugar as they are put in.


DRIED FRUITS.
SINCE self-sealing cans have become so cheap, there is
little demand for dried fruits, although a change is often
a luxury. In drying fruit or sweet corn, the chief thing is to
evaporate as quickly as possible the water that they contain,
and keep them from being exposed to the dust and insects.
An evaporator is the best for drying fruits; but if that can not
be obtained, the oven is the next best thing. Care should be
taken, however, not to get the oven too hot. The doors
should be left open, to allow the steam to escape. The prac-
tise of drying fruit in the sun is not to be recommended. The
sun fades the fruit, and when dried in this way, it has lost its
peculiar flavor, besides having been exposed to flies and other
insects, as well as to the germ-laden dust.
TO COOK DRIED FRUIT.
Before cooking dried fruit, the process of drying must be
undone as far as possible, bringing the fruit back to its origi-
nal condition. This may be done by soaking the fruit in
water over-night, and then cooking in the same water, letting
it simmer slowly; or it may be steamed in a steam-cooker
until it is perfectly tender. Care should be taken to keep
the fruit in as natural a condition as possible.
DRIED APPLES.
Look over and wash well; soak overnight, and cook in the
same water in which they were soaked. Simmer gently for
three or four hours. When tender, lift from the stew-pan,
I5 [ 225 1


226
GUIDE FOR NUT COOKERY.
with a silver fork, sifting pulverized sugar over the pieces.
Put into individual sauce-dishes.
DRIED PRUNES.
The sweet California prunes are the best. Wash well,
and soak in plenty of water overnight. Put them in a granite
stew-pan, and let simmer gently for half a day. By cooking
them a long time, the sweetness of the fruit is brought out,
making sugar unnecessary.
PRUNE PUREE.
Cook the prunes as in the preceding recipe, and remove
the skins and pits by sifting through a colander. The prune
juice should be drained off before sifting, as the puree should
be quite thick. If it is too thin, heat it hot, and then
pour it over the white of an egg which has been beaten to a
very stiff froth, beating all the time the puree is being
poured over it. The hot puree will cook the egg sufficiently.
PRUNE SOUFFLE.
Wash in boiling water and then soak in cold water over-
night I cup of prunes. In the morning cook in a steam-cooker
two or three hours, when they will be perfectly tender. They
should have barely enough water to cover them when placed
in the steamer. When cool, sift through a colander, and put
where it will get very cold. Beat the whites of three eggs
very stiff and carefully fold into the sifted prunes, pour into
a pudding dish, and bake in a very quick oven just long
enough for the egg to set. This may be served either hot
or cold.


DRIED FRUIT.
2 27
DRIED APPLES AND RAISINS.
Cook the apples as directed in recipe for dried apples,
and at the same time cook half as many raisins, letting them
cook very slowly. When the apples are nearly done, put in
the raisins, and let them simmer together for half an hour.
The raisins will sweeten the apples sufficiently.


FRUIT JUICES.
THE juice of fruit is much easier to digest than the fruit in
its entirety; as the seeds, skins, and woody tissues,
which are so irritating to the weak stomach, are rejected.
Fruit juice can be used in many ways: as a beverage; as a
substitute for cream, when used with grains; or in the form
of jelly (without sugar).
The juice, or sweet wine, can be obtained from all juicy
fruits.
GRAPE WINE.
Select good, ripe fruit, exercising care not to take any
which is overripe. Unripe fruit is more acid, and does not
have the delicate flavors found in the ripe fruit; and overripe
fruit contains germs of fermentation which, if they are not all
destroyed during the process of wine making, will cause the
wine to ferment.
Wash the grapes well, and separate from the stems.
Mash them a little with a wooden potato masher, that there
may be sufficient juice in which to cook them. Place in a
granite stew-pan, and cook until the seeds are freed from the
pulp. Pour into a jelly-bag made of two thicknesses of
cheese-cloth. A good way to make the bag is to double the
cloth and cut it square, like Fig. I. Place the edge ab upon
the edge be, and it will then look like Fig. 2. Then sew
these edges, ab and be, on the machine with a short stitch,
so that none of the fruit will ooze through. The line de is
[228]


FRUIT JUICES.
229
the opening of the bag. Scald the bag with boiling water;
when cool, wring out, and place in an earthen or granite
dish, and pour the fruit into the bag. Tie the mouth of the
bag with a stout twine, and place over the pan a jelly stand,
lifting the bag and fastening it to the top; or, if there is no
stand handy, fasten the bag to a straight stick, letting the
stick rest upon the backs of two chairs, and allowing the
point of the bag to hang over the earthen or granite dish.
Do not squeeze the bag, as that will press out some of the
a t i

<t ' J c
Fig. 1. Fig. 2.
pulp. Allow it to drain overnight, or for several hours. In
the morning heat the juice which has accumulated in the ves-
sel, until the boiling-point is reached; then sweeten with \
cup of sugar to each quart of juice. Pour the hot juice into
well-sterilized cans, and seal the same as fruit. Beer bottles,
with rubber, self-sealing corks, are excellent for canning wine.
The sugar may be omitted if desired.
STRAWBERRY WINE.
Take good, ripe strawberries, and wash well, removing all
sand and dirt. Remove hulls, and rewash very carefully, not
bruising the berries. Let them drain until dry; then place in
a granite or earthen dish, and mash with a wooden potato
masher. A glass bottle, if large enough, will serve as a
masher. When well mashed, turn into a jelly-bag, made as


230
GUIDE FOR NUT COOKERY.
described under Grape Wine, and hang up the bag, allowing
the juice to drain out. Do not squeeze the bag. In the fun-
nel-shaped bag, the juice will settle in the lower point, and
the weight of the fruit above will cause the juice to ooze out.
The contents of the bag will be quite dry, after standing for a
few hours. Heat the juice to the boiling-point, turn into i
cans, and seal.
HUCKLEBERRY WINE.
Take good, ripe berries, those that are large and juicy.
Look over, throwing out all green and soft ones. Put in a
granite stew-pan, adding a very little water (about 1 cup for
5 quarts of berries), and set on the stove to cook. Stir them
frequently, and just as they start to boil, remove from the
stove, pour into the jelly-bag, and let the juice drain out.
Heat the juice to the boiling-point and can. It is best not to
sweeten the juice when canning, as it can be sweetened when
used; and if it is desired for jelly, it is better without sugar.
RASPBERRY WINE.
Select good, plump, ripe raspberries, look over, and wash,
letting them drain until quite dry; then mash in an earthen
or granite dish, and pour into a jelly-bag or two thicknesses
of cheese-cloth, and squeeze out all the juice. The berries
may be cooked before getting out the juice; but the cooked
seeds give the juice a spicy taste. Some, however, like this
taste, while others prefer to have the fruit uncooked. Heat
the juice to the boiling-point, and can without sugar.
BLACKBERRY WINE.
Make in the same way as raspberry wine, and can with-
out sugar.


FRUIT JUICES.
231
CURRANT WINE.
Select good, ripe fruit, wash well, and pick from the
stems. Place them in an earthen or granite pan, and mash
the berries. Put into a strong jelly-bag, and squeeze out all
the juice possible. Then heat the juice, and can the same
as other wines.
CHERRY WINE.
Select the sweet black cherry, pull off the stems, and
reject all wormy ones. Wash well, and cook in a granite
stew-pan, adding enough water nearly to cover them, and
stirring quite often. Allow it to cool, and pour into a jelly-
bag, squeezing all the juice out. Reheat to the boiling-point,
and can the same as other wines.
Other cherries may be used, but the wine will be more
acid.
PLUM WINE.
Most of the plum family are too acid to make palatable
wine. However, the Goldendrop is an exception. Wash
well, and remove the stems. Place in a granite stew-pan,
adding enough water nearly to cover them. Cook slowly for
an hour or more. Pour into a funnel-shaped bag, and allow
the fruit to drain, being careful not to squeeze it or the pulp
may go through the bag, into the juice, causing it to lose its
clearness. Reheat the juice, and can without sugar the same
as other wines. After the juice is taken out, the pulp that is
left in the bag may be sifted through the colander, and used
for sauce.
QUINCE WINE.
Select fruit as nearly ripe as possible, wash well, and cut
into eighths without paring, but remove the core. Cook
slowly in a granite stew-pan for two hours. Pour into a jelly-


232
GUIDE FOR NUT COOKERY.
bag, and allow it to drain. Do not squeeze. Reheat juice,
and when boiling hot, seal in glass cans. The quality of the
wine may be improved by cooking an equal quantity of sweet
apples with the quinces.
SWEET-APPLE WINE.
Select some sweet apples of good flavor, such as the
Talman sweet, golden sweet, or Bailey's sweet. Wash well,
cut into pieces, without paring or removing the core, cook
slowly for two hours, and pour into a jelly-bag, allowing all
the juice to drain out that will without squeezing the bag.
Heat the juice to the boiling-point, and can the same as
other wines.
MULBERRY WINE.
Gather the mulberries fresh from the tree, mash well, and
put into a jelly-bag, squeezing out all the juice possible.
Sweeten slightly, heat to the boiling-point, and can in the
same manner as other wines.


JELLIES.
ALL fruit juices do not contain sufficient pectose to form
a jelly, and only a few kinds of fruit will make jelly
without sugar. Those that are the easiest to jelly, are the
Siberian crab-apple, Snow apple, quince, currant, gooseberry,
cranberry, and grape.
The usual method of making jelly is to use equal quanti-
ties of juice and sugar. This, however, makes a sauce too
rich to b'e healthful. Its transparent beauty as it stands
upon the plate, pleasing the eye and giving an artistic finish
to the appearance of the table, is something that the house-
wife naturally dislikes to banish; and hence her inventive
powers are put to work to keep the beauty, and at the same
time produce a toothsome and harmless dish.
There is certainly nothing injurious in the pure juice of
fruit. Indeed, it is less harmful than the fruit in its natural
state, as the skins, seeds, and fibrous tissue have been
rejected. If in this state it could be made, without the aid
of sugar, into jelly, it would be perfectly wholesome.
This has been found to be possible with some fruits.
Other fruit juices which will not jelly alone, can be made to
do so by the use of sago. When sago is used, it is best not
to keep the jelly long, but make it as it is required for use.
The juice of the fruits may be extracted in the fruit sea-
son, and canned, ready to be used at any time. In making
jelly always use a good granite or porcelain-lined kettle, as
tin or iron coming in contact with acid fruit not only spoils
its delicate flavor, but renders it more difficult to digest.
[^33]


234
GUIDE FOR NUT COOKERY.
APPLE JELLY.
This may be made from almost any apples, although the
Siberian crab-apple is the best, as it contains more pectose,
and will jelly more easily. Do not pare, but core the apples,
after washing well, and cutting into pieces. Slowly boil in a
porcelain or granite stew-pan for an hour or more, and pour
into a jelly-bag, allowing all the juice to drain out that will
without squeezing. Pour juice back into stew-pan, and cook
until one half of it has evaporated; then add just enough
sugar to sweeten (about § of a cupful to i quart of juice), and
allow it to boil for twenty minutes. Pour into glass jelly cups
or glass pint cans, and seal in the same manner as fruit is
sealed. It will not keep without sealing, as do jellies which
are one half sugar.
CRANBERRY JELLY.
Examine the cranberries, throwing out all soft ones. Put
in a granite stew-pan, pouring in sufficient water to cover the
berries, and cook until the skins burst. Put through a
colander or fruit press to take out the skins. Boil the pulp and
juice until one third of the quantity has evaporated, after which
add sufficient sugar to make palatable,— about i cup of sugar
to i quart of cranberries before they are cooked. Boil about
twenty minutes after adding sugar. Can in self-sealing cans;
or, if for immediate use, pour while hot into the mold, and
set away to get perfectly cold, when the mixture should be
very firm,— sufficiently so to allow slicing with a knife. If
only the juice of the cranberry is used, a much more clear
and transparent jelly may be obtained. However, the pulp
will cause it to become more solid and firm, with less
boiling.


JELLIES.
235
CURRANT JELLY.
Take the juice from the currant as directed in recipe for
Currant Wine. Put into a granite stew-pan, and let it boil
until one half of the quantity has evaporated; then add
enough sugar to make palatable,— about i cup to i quart of
the juice. No sugar need be added, however, unless desired,
as the juice will jelly without it, but is slightly too acid to be
relished. Let it boil for twenty minutes after the addition of
the sugar, and then pour into glass pint cans. Place them on a
tray or board, cover with a glass, and set them out in the sun-
shine for several hours. If they are to be sealed, put on
covers and seal while the jelly is hot, and then put them
out in the sunshine. The sunlight will materially thicken
the jelly.
Sunlight makes better jelly than that made by any other
process, but it is quite tedious to make in this way. It may
be done by filling tumblers about two thirds full of fruit juice,
sweetened to suit the taste. Cover with a pane of glass, and
set out in the bright sunlight. Three or four days is the time
required to make a firm jelly in this manner; but it will be
much lighter colored, and have a much better flavor. This
method is especially valuable in making grape and huckleberry
jellies, as boiling makes them almost black in color. If a
very light-colored jelly is desired, take the juice of the white
currant or the quince, and make jelly from it by the sunlight
process.
QUINCE JELLY.
Use the quince wine, and make it the same as apple
jelly (see recipes for Quince Wine and Apple Jelly). It can
be made without sugar, but is better when sweetened a


236
GUIDE FOR NUT COOKERY.
little, as it is quite acid. A less acid jelly and an equally
well-flavored one can be obtained by using half sweet-
apple juice.
SWEET-APPLE JELLY.
Take the juice of sweet apples, such as Talman Sweets.
However, any kind will probably do as well, if they are juicy
and sweet. Put the juice in a stew-pan, and boil until only
one fourth of the quantity remains. Then add a very little
sugar for flavoring (about i tablespoonful to i quart), and let
it boil for twenty minutes. Remove from the stove, cover,
and allow to stand until the next day. If it is not quite firm
enough, reheat it, and when it reaches the boiling-point, let
it cook for ten or fifteen minutes; then seal it in cans. If
not very firm at first, it may be thickened by placing it in the
window where the sun may shine upon it.
RASPBERRY JELLY.
Take the raspberry wine (see recipe), and boil it until only
one third of the quantity remains, after which add an amount
of sugar sufficient to make it palatable, which will perhaps be
about i cupful for each quart of red raspberries, and a some-
what smaller quantity for the black ones. Allow it to boil for
twenty minutes longer, pour into glass pint cans, and seal.
If not quite the right consistency, it may be made more firm
by being placed in the sunlight for a day or two.
BLACKBERRIES AND MULBERRIES.
The juice of these fruits may be jellied the same as the
raspberries. However, the mulberry does not require more
than a very small quantity of sugar,— only i tablespoonful to
each pint of juice.


JELLIES.
237
GRAPE JELLY.
This is best made just before it is wanted for use. Take
some of the canned grape wine (see recipe), and add sugar
to taste. Pour into a glass dish, or more than one dish if
there should be more than a pint; for it is better not to have
it too deep in the dish. Cover with a glass, and set in the
sunlight, allowing it to be in the light for three or four days;
at the end of which time it will in all probability be an excel-
lent jelly, more lightly colored and of a better flavor than it
would have been had it been boiled. However, if desired, it
may be boiled in the same way as other jellies. Be careful,
though, not to add sugar until the boiled juice is nearly ready
to be removed from the stove.
PEACH JELLY.
Peach juice will not jelly without the aid of sugar, although
a very pretty mold jelly can be made of it by the use of sago
to thicken it. The peach peelings are better than the entire
peach, as the pectose is nearly all next to the skin.
Wash the peaches well before paring, and then take the
parings and cook them for an hour or more. Strain through
cheese-cloth, and return the juice to the stove, boiling until
only one third of the quantity remains. Then add a little
sugar to make it palatable; also add to each quart of the
juice \ cup of sago, which has been prepared by being thor-
oughly washed, and soaked in cold water for two or three
hours. Allow this mixture to boil for twenty minutes, watch-
ing to see that it does not stick on the bottom. Pour into an
oiled mold, to cool. After becoming cold, it may be loos-
ened from the edges, and turned upon the dish in which it is
to be served.


238
GUIDE FOR NUT COOKERY.
PEAR JELLY.
Pears are similar to peaches, in that they will not jelly
without the addition of sugar or something to thicken the
juice. Make the same as peach jelly, adding the sugar
and sago about twenty minutes before juice is taken from
the stove.
STRAWBERRY JELLY.
Take the juice of the strawberry (see Strawberry Wine
recipe), pour into a granite stew-pan, and boil until two
thirds of it has been evaporated, after which add to the
remaining third sufficient sugar to suit the taste (about i
cup to each quart), and boil twenty minutes longer. Try
a small amount, putting it upon a cold dish. If it jellies,
remove from the stove; pour into glass pint cans, and seal.
If a very clear jelly should be desired, beat the white of
I egg for each quart of juice, and add to the juice before
heating. When it begins to boil, the egg will come to the
top, bringing all the small particles of pulp and skin with
it. It may then be skimmed off, and the jelly will be clear.
Care should be taken always to remove the scum from the
jelly as soon as it rises to the surface.
HUCKLEBERRY JELLY.
Use the juice of the huckleberry, prepared the same as
for huckleberry wine. Pour juice into a granite stew-pan,
and cook it until only one half of the original quantity
remains. Add A cup of sugar to each quart of the juice,
after which boil for fifteen or twenty minutes more. Try
a small amount in a saucer; and if it should thicken, it is
ready to be canned or molded. The huckleberry is not
very acid, and is therefore quite appetizing when only a


JELLIES
2 39
little sprinkling of sugar, sufficient to bring out the taste
of the berry, is added. It makes a very dark jelly; but
it is nice to use between layers of white cakes, or upon
puddings, because of the striking contrast in the colors.
It can be eaten by those who can not eat acid fruits; and
as the skins have been rejected, it is easy of digestion, be-
sides being very edible and nutritious.
GOOSEBERRY JELLY.
Take the gooseberry just before it begins to ripen.
Cook in a small quantity of water, and pour into a jelly-
bag, draining overnight or for several hours. Pour the juice
into a stew-pan, and boil until only one half of it remains,
after which add sugar to suit the taste,— about 1 cup to
each quart of juice. Boil twenty minutes longer, skimming
off scum as it rises. Test a small quantity in a saucer.
If it jellies, remove from stove, and can or mold. Ripe
gooseberries are much sweeter, but will not jelly without
the addition of sugar or sago to thicken.
PINEAPPLE JELLY.
Select a good, ripe pineapple, cut off the crown, and
cut the apple into quarters, cutting from the crown to the
stem end. Remove the hard, pithy core, and grate the
rest, grating as closely to the skin as possible. When all
is grated, put into a granite stew-pan, and boil until nearly
one half the juice has boiled away; then add sugar enough
to suit the taste,— perhaps about 1 cup to each quart of
juice. Let this mixture boil until it jellies, which can be
ascertained by testing a little in a saucer. It usually will
not take over twenty minutes. Can and seal the same
as fruit.


240
GUIDE FOR NUT COOKERY.
LEMON JELLY.
Cook I cup of sago in 1J cups of water, until it be-
comes a thick jelly, and is of an even consistency. It is best
to cook it in a double boiler, as it is less liable to become
lumpy, and will not scorch on the bottom. When done,
add J cup of lemon-juice, \ cup of sugar, and a little
strong saffron tea, just enough to make it a lemon color.
Boil for four or five minutes, and turn into molds. When
cool, turn upon a plate, and decorate with slices of lemon
around the bottom, and blanched almonds or pine-nuts upon
the top.
TOMATO JELLY.
Stew 1 quart of tomatoes until they are soft. Strain the
pulp through a fine wire sieve, or a cheese-cloth bag. To each
pint of strained tomatoes, add \ cup of granulated sugar, and
1 tablespoonful of corn-starch which has been dissolved in \
cup of cold water. Put this mixture into a double boiler, and
cook for twenty minutes, stirring until it begins to thicken.
Turn into molds, and allow to become cold.
ORANGE BASKETS.
A very unique way of serving jelly is in baskets made from
oranges. Select seven symmetrical oranges of an equal size,
choosing those having a fresh, bright golden rind. Wash
thoroughly and wipe dry. With a sharp knife, cut them into
baskets, letting a part of the rind remain to serve as the han-
dle. After having removed the two sections, the knife may
easily be run underneath the rind, on the inside, separating it
from the pulp of the fruit. Then cut away the top part of
the orange. The top part of the pulp may be taken out


JELLIES.
241
whole, and served with the basket, if desired. With a spoon
press out the remaining juice in the basket, and with the aid
of the fingers, loosen the fibrous tissues from the rind, remov-
ing them and leaving the rind free.
The baskets are then ready for trimming. Wipe them
as dry as possible, and trim around the edge with a frosting

Orange Baskets.
made by beating stiff half of the white of 1 egg, and adding
enough pulverized sugar to knead well; then take a small
piece and roll on a marble slab or large platter until it forms
a smooth roll of the same size in diameter throughout its
length. The roll should be about as large as a small lead-
pencil. Put this upon the edges of the basket, and press
down from the inside. See the accompanying cut, from
which you can form an idea how to make the baskets, as
16


242
GUIDE FOR NUT COOKERY.
well as the manner of putting on the frosting. If desired,
the frosting may be omitted, and the edge of the cup scalloped
or notched. Just prior to serving, fill with any bright red
jelly. Place a basket at each plate.
JELLED ORANGES.
Select good, large Florida oranges. Cut a small hole in
the blow end, and remove the juice and fiber of the orange.
Then put the orange "shells" on in cold water, and let them
come to a boil. This will remove the bitter taste from the
white portion of the orange. Then fill the orange shells with
some good, stiff jelly. The jelly should be warm when put
in, and allowed to become cold. When ready to serve, cut
the orange into quarters, cutting through the jelly. Serve a
quarter each in individual sauce-dishes. This makes a very
striking, artistic dish.
BAKED APPLES AND BUTTER.
Select good, tart apples, remove the core, and fill the
cavity with a mixture of peanut butter and sugar, about half
and half, and a little sprinkling of sassafras. Mix the ingre-
dients well before filling in. Bake in a moderate oven until
tender, but do not leave too long as they will fall to pieces.
Serve cold, with or without cream.
GRAPE APPLE.
Select any good, tart apple, pare, quarter, and core.
Steam in a steam-cooker with a little water until perfectly
tender, but not until it has fallen to pieces. Take some
grape juice, dilute it one half, sweeten to taste, put in the
steamed apples, and let them stand in the hot juice for ten


JELLIES.
-43
minutes; but the juice must not boil or the apples will become
mushy. When done, the apples should be of a bright pink
color.
STRAWBERRY FRITTERS.
Take 2 eggs, 1 cup of almond cream, a pinch of salt, and
flour enough to make a thin batter. Crush 1 pint of straw-
berries, sweeten and spread them between 2 slices of bread,
cut in any shape desired; press well together, dip in the bat-
ter, and cook on a soapstone under a cover. Any fruit jams
or jellies may be used instead of strawberries. Some prefer
to have the bread buttered with nut butter before putting in
the fruit.


FOR NEW RECIPES.
I 244 1


FOR NEW RECIPES.
I
[ 245]


LEGUMES.
THE Legume family consists of peas, beans, lentils, and like
foods. The peanut may be classed with this family also,
although it is commonly classed with nuts. The peanut
resembles nuts on account of its richness in fats, but in other
respects resembles the legume. Legumes are very rich in
nutritive elements, and are well adapted to take the place of
meat. They are indeed much richer in muscle-making mate-
rial, having more than three times the amount of albumen
contained in meat, but the best of it all is they do not contain
any poison or decaying tissue as does the meat. Legumes
require prolonged cooking; three or four hours is not too
long. The long rooking brings out their richness and flavor,
and makes them palatable without any seasonings with the
exception of a little salt.
STEWED BEANS.
Select small, white, navy-beans, as they are easier to cook,
and their skin is thin, tender, and easily masticated. Let
them soak overnight, and in the morning put them to cook in
cold water (soft water is best), cooking gently until perfectly
tender. Add salt to suit the taste, and \ cup of peanut cream
to each pint of cooked beans.
BAKED BEANS.
Look over, wash, and soak overnight 1 pint of white
beans. In the morning cook in soft water if possible; hard
water will do, but it takes longer to cook them. Cook until
[246]


LEGUMES.
247
tender but not mushy. Season with salt, pour over them nut
cream made of nut butter until it nearly covers them, and
bake in the oven three or four hours, stirring occasionally.
When done, they should be a rich brown color clear through.
A little sugar or molasses may be added if desired.
MALT BAKED BEANS.
Prepare like the preceding recipe; when tender, add salt
to taste, and for each quart of cooked beans add 1 tablespoon-
ful of nut butter and I tablespoonful of malt extract. Bake
in a bean baker if you have one; if not, a common bake dish
will do, but more liquid will be necessary on account of the
evaporation. They should be covered with nut milk, and
stirred occasionally to keep the top ones from getting hard.
Baking for a long time improves them very much.
BEAN OMELET.
Take 1 cup of sifted beans (the small white navy-bean is
the best), 3 eggs (the whites and yolks beaten separately),
and } teaspoonful of salt. Fold the well-beaten yolk into the
beans, which should be put through a colander or sieve. The
salt should be added to the whites, and they should be beaten
very stiff, and then carefully folded in. Put in a bake tin,
and bake in a quick oven until they are a nice brown shade.
They may be cooked in the frying-pan if desired, and
one half folded upon the other. The pan must be oiled
with nut oil.
NUT MEATOSE BEANS.
Prepare and cook the beans as for stewed beans, but
before they are very tender, cut nutmeatose into small
cubes, using about 1 cup of the nutmeatose to 1 pint of the


248
GUIDE FOR NUT COOKERY.
cooked beans, salt to taste, and gently fold them together,
and pour into a bean baker, allowing plenty of water. Bake
for three or four hours, or as long as possible to have them
ready for dinner. A half-hour before serving, remove the
cover and allow them to brown on top. They should be quite
dry when done. If a bean baker can not be had, bake in an
earthen pan, and cover with a kettle cover.
MASHED BEANS AND POTATOES.
Take 1 cup of beans that have been rubbed through a
colander, and add to them I cup of mashed potatoes, and
salt and nut butter to suit the taste. Mix all very thoroughly
and heat in a spider, stirring occasionally until they are
quite dry. Cold left-over potatoes and beans are just as good.
STEWED LIMA BEANS.
Look over, wash, and put to cook in cold water on the
back of the stove or where they will not cook fast. When
perfectly tender, season with salt and nut butter, and serve.
BAKED LIMA BEANS.
When ready to cook, put in cold water and let come to a
boil. When the skins look puffed and loose from the bean,
drain off the water and pour over them a little cold water,
letting it drain off. Then take the beans between the fingers
and press them, and the beans will slip out from the skins.
It will not take long to remove the skins from a mess of
beans. Then put to cook, stirring occasionally, that they do
not stick to the kettle. When cooked to a mush and per-
fectly smooth and quite dry, season with salt and nut butter
to taste, and bake in a pudding dish until of a nice brown.
Serve hot.


LEG I" M l£S.
249
STEWED KIDNEY BEANS.
Take 1 cup of dry kidney-beans, wash well, put on in cold
water, and cook slowly for three hours or more, until perfectly
tender. When nearly done, salt to taste, and just before
serving, flavor with nut butter.
KIDNEY-BEAN ROAST.
Cook the beans as in the previous recipe, and sift through
a colander. Then to 1 pint of sifted beans use 1 pint of sifted
peanuts, J cup of zwieola (see recipe for making zwieola),
and I teaspoonful of salt, and if desired a little sage and
grated onion may be used. Mix all the ingredients together.
If too dry, a little nut milk may be added. Turn into an
oiled bake dish, and bake to a nice brown.
SIFTED PEAS.
Soak Scotch peas overnight; in the' morning look over,
discarding all the poor ones, wash, and boil in soft water.
Let them boil quite hard for the first half-hour, as that will
remove the skins, and they will come to the top and can be
skimmed off, making it easier to sift. When perfectly tender,
put through a colander. Season with salt and nut butter to
taste, and bake in the oven. Serve hot.
PEAS BAKED WITH NUTMEATO.
Take 3 cups of sifted peas (prepared according to preceding
recipe), 1 cup of nutmeato grated or mashed. Season with
sage and salt to taste; lastly add the beaten white of the egg.
Put in an oiled tin, and bake until nicely browned. Grated
onion or celery may be added instead of the sage if desired.


250
C.UIDE FOR NUT COOKERY.
CANNED GREEN PEAS WITH NUTMEATO.
Cut the nutmeato into small pieces, about one-third inch
cubes, and cook in a little water for two hours in a double
boiler or in a dish set on the back part of the stove where it will
not boil but gently simmer. Meanwhile cook the peas until
tender; when done, they should be quite dry; flavor with salt
to taste and add the cooked nutmeato. Serve while hot.
VEGETABLE TURKEY.
To i pint of sifted'peas add about i cup of water; the
quantity to be added depends upon the amount of moisture in
the peas; then add i well-beaten egg, i tablespoonful of nut
butter dissolved in a little water, 2 tablespoonfuls of granola,
and sage and salt to taste. Mix thoroughly, and bake in an
oiled pudding dish until brown; it should be quite dry when
done.
STEWED SPLIT PEAS.
Look over, wash, and put to cook in cold water (soft
water is preferable); cook very slowly, allowing them to
swell, being careful that they do not get dry and burn.
Replenish with hot water if needed; cook until mushy. Sea-
son with salt to suit the taste, and if desired, add i teaspoonful
of nut butter to i pint of the stewed peas.
BAKED SPLIT PEAS.
Cook like the preceding recipe, letting them boil very dry:
then add salt to suit the taste, and to each pint of the cooked
peas, add i teaspoonful of nut butter dissolved in as little
water as possible. Put in an oiled pudding dish, and bake
until brown. A little grated onion or sage may be added if
desired.


LEGUMES.
251
SIFTED LENTILS.
Look over and wash the lentils well and put to soak in
cold water for at least two hours, longer if possible. Then
cook slowly until perfectly tender, and rub through a colan-
der. Season with salt and a little nut butter if desired.
Lentils, like peas and beans, are so rich in nutrition that they
need very little seasoning.
BAKED SIFTED LENTILS.
Look over, wash, and put to soak overnight, or at least
for two or three hours; then put into cold soft water and cook
slowly for two or three hours, or until they are perfectly
tender. If cooked in hard water, it will take much longer.
Sift through a colander to remove the skins. Season with a
pinch of salt, and a very little nut cream if desired. Rake in
the oven until brown on top.
SAVORY LENTILS.
Take 1 cup of sifted lentils and 1 cup of bread-crumbs.
Moisten with rich nut milk, and add \ teaspoonful of sage, 1
teaspoonful of minced parsley, and salt to taste. Bake until
firm.
VEGETABLE ROAST.
Take 2 cups of strained lentils, 1 cup of strained tomatoes,
4 cup of mashed nutmeato, 4 cup of mixed granola and glu-
ten, 1 egg, and onion and salt to taste. Mix thoroughly, and
bake in a basin until solid enough to slice when cold.
BOILED PEANUTS.
First blanch the peanuts, which can be done by heating
in the peanut roaster or in the oven until they are quite hot,
but not browned in the least. Let them cool in a dry place,


252
GUIDE FOR NUT COOKERY.
and when nearly cold, the skins can easily be removed by
rubbing in the sieve or between the hands; or they can be
blanched by pouring boiling water on them, and letting them
stand in it until the skins become loosened; then rub off with
the hands. When blanched, put into cold soft water to cook,
as they cook quicker in soft water than in hard water—in
about one half the time. When perfectly tender, salt and
let stew until they are well seasoned throughout. Serve hot.
MASHED PEANUTS WITH TOMATO.
Boil the peanuts as in the previous recipe. Mash with a
wooden potato masher or rub through a colander, — the latter
is preferable. Then to I \ cups of quite dry sifted peanuts
add J cup of sifted tomatoes and salt to taste. Reheat, and
if too thin, let some of the moisture evaporate. Serve hot.
BAKED PEANUTS.
Take I pint of sifted peanuts, add J teaspoonful of salt, I
well-beaten egg, and 2 tablespoonfuls of granola, or grated
zwieback will do. Mix all well together and put in an oiled
tin, and bake until brown in a moderate oven. Serve hot
PEA AND PECAN PUREE.
Cook 1 \ cups of Scotch peas until tender, being careful
to have them quite dry when done. Rub through a colander
and add to them 1 cup of strained tomatoes, 1 cup of pecan
meal, and salt to suit the taste. Reheat and serve.
PEA PUREE.
Take 2 cups of sifted peas and 2 teaspoonfuls of white
rlour. Rub the flour smooth in a little cold water, add to the
peas, and cook in a double boiler for fifteen minutes. If
desired, add 2 tablespoonfuls of lemon- or tomato-juice.


VEGETABLES,
THE vegetables belong to that class of foods of which tin;
Lord spoke when he said to Adam, "Thou shalt eat the
herb of the field." Gen. 3 : 18. They consist of the leaves,
stalks, and tubers, as well as the seed pods and unripe seeds
of plants.
Vegetables are not as nutritious as either the grains or the
legumes, nor as easily digested, but are useful in the bill of
fare, as they afford a variety, and can be obtained in all parts
of the world. They also give bulk to the food so that one is
not so likely to overeat. They contain salts in a form that
the system can use, as well as phosphate and other elements
essential for the blood.
When vegetables are properly cooked and are combined
with the right foods, they are not so hard of digestion,
and many nutritious and palatable dishes can be made
from them.
Great care should be taken to see that they are well
cooked and yet not overdone. If they are not thoroughly
done, it makes harder work for the digestive organs, neither
are they so palatable; and if they are overdone, it renders
them soggy and tasteless.
Vegetables should be served as soon as cooked, as standing
injures their taste more than that of most foods.
Green vegetables should be used as soon as gathered or as
soon after as possible. Sweet corn especially looses much of
its flavor by standing.
[253]


254
GUIDE FOR NIT COOKERY.
Vegetables and fruit should not be eaten at the same
meal, as they form a bad combination. The Lord has given
us light upon this subject if we will only look for it. He has
told us, "If we would preserve the best health, we should
avoid eating vegetables and fruit at the same meal. If the
stomach is feeble, there will be distress, and the brain will
be confused, and unable to put forth mental effort. Have
fruit at one meal and vegetables at the next."—The Youth's
Instructor, May Jf, i<Vyj.
But vegetables are classed in with other foods that make
a healthful diet. "Fruits, grains, and vegetables prepared
in a simple way, free from spice and grease of all kinds, make
with milk and cream the most healthful diet. They impart
nourishment to the body, and give a power of endurance and
vigor of intellect that are not produced by a stimulating diet."
— " Healthful Living" par.
"Meat eating is doing its work, for the meat is diseased.
We may not long be able to use even milk."— 'Healthful
Living" par. j^p.
"The Lord intends to bring his people back to live upon
simple fruits, vegetables, and grains."
POTATOES.
The potato is the tuber of a plant that is a native of the
Andes from Chile to as far north as New Mexico. It was
scarcely known until the seventeenth century, but since that
time has been widely cultivated, and now produces a large
portion of the food of civilized man.
There are many varieties of the potato, differing in size,
color, and quality. The varieties usually cultivated are the
common white, or Irish, and the sweet, or yellow, potato.
Of these the sweet potato contains the more food proper-


VEGETABLES.
255
ties, having a total nutritive value of over twenty-seven
per cent.; while the total nutritive value of the Irish potato
is about twenty-four per cent. The potato has the high-
est nutritive value of any of the vegetables. It consists
principally of starch, but also contains potash, salts, and a
srhall percentage of albuminous material, which are needed
in the blood. The potato, when properly cooked, should be
dry and mealy; then it is easy of digestion, as the starch cells
have burst, and can be digested by the saliva; but if it is
soggy and heavy, it is hard of digestion.
The reason why some people think potatoes are hard to
digest is because they are combined with other foods which
make it seem so. When eaten with fruits or dairy milk,
there is a disturbance in the digestive canal, which is laid to
the potato, but really belongs to the poor combination of
foods. When eaten with nuts, grains, or other vegetables,
the difficulty will be obviated.
The potato should be cooked until it is mealy, and
this is best done by putting to cook in boiling water, being
careful not to cook too long, or they will get watery; but they
should be thoroughly done, or the starch cells will not have
been bursted, and can not be reached or acted upon by the
saliva.
BOILED POTATOES (IN JACKETS).
Select medium-sized, smooth potatoes, scrub them well
with a vegetable brush in several waters. Drop them into
boiling water, and cook until tender; then drain, place back
on the stove, and let them dry, raising the kettle and shaking
to let the steam escape until they are mealy and the skins
crack. Serve at once in their jackets, with nut gravy made
of raw peanut milk.


256
GUIDE FOR NUT COOKERY.
POTATOES STEWED WITH CELERY.
Pare and slice 4 medium-sized potatoes, and mix with
them 2 tablespoonfuls of minced celery, using only the white
and tender part of the celery. Cover the whole with nut
milk, made from almond or peanut butter. Season with salt
to taste and bake or stew until tender. Serve hot.
ESCALLOPED POTATOES.
Take 6 medium-sized potatoes, pare and slice them, and
place a layer in the bottom of an oiled baking dish, sprinkle
with flour and salt. Then add another layer of potatoes, etc.
Pour over all enough nut milk to cover it. Place in the oven
and bake slowly until tender. A grated onion or celery salt
may be added if desired.
POTATO SOUFFLE.
Take 1 cupful of mashed potatoes, 1 egg, 1 tablespoonful
of nut cream, and salt to taste. Beat the yolk of the egg
light, and add to the mashed potatoes with the cream and
salt. Beat until very smooth and light; add the white of
the egg whipped to a stiff, dry froth, carefully folding it in;
turn into a greased baking dish, and brown in a quick oven.
POTATO PUFFS.
Take 1 cup of mashed potatoes, 1 egg, }, cup of nut cream,
and salt to taste. Beat the egg light without separating,
and add to the mashed potatoes with the cream and salt.
Beat until quite light. Fill oiled gem irons with the mixture,
and bake in a quick oven. Take out carefully with a limber
knife, and serve at once on a heated dish.


VEGETABLES.
257
STUFFED POTATOES.
Bake 4 large, oval-shaped potatoes; while hot, cut through
center, crosswise. Dig out inside with a spoon. Season
with nut cream and salt; whip until snowy white. Fill the
shells again with this mixture. Stand them upright in a
baking dish, and return to the oven until they brown over
the top. If a fancy dish is desired, the potatoes may be
wrapped in fringed tissue paper, and set with the cut side up
in the platter in which they are served.
WARMED-OVER POTATOES.
Cut the potatoes quite fine or chop them and mix with
nut butter—about 1 tablespoonful of butter to 1 pint of
potatoes. When thoroughly mixed, form or press into cakes
and place in frying-pan or spider, then put on the back part
of the stove where it will cook slowly. It will not need any
fat to keep it from sticking, as the nut butter in the potatoes
will oil the spider. When brown on one side, turn over and
brown the other side. Serve hot.
Browned potatoes, browned mush, and all other dishes to
which you desire to give a fried flavor, such as croquettes,
nutmeatose, cutlets, etc., should be dipped in very thin nut
butter, sprinkled generously with parched corn flour, and
browned in a quick oven.
MASHED SWEET POTATOES.
Wash thoroughly, and remove all bad spots; then boil with
the skins on until tender. Then remove the skins and mash,
or it is better to put through a colander. Season with peanut
cream and salt to taste, and bake in a pudding dish until
nicely browned. Serve warm.
>7


258
GUIDE FOR NUT COOKERY.
ESCALLOPED SWEET POTATOES.
Put well-boiled sweet potatoes through a colander, and to
2 cups of potatoes add 2 cups of peanut cream, 2 eggs well
beaten, and 2 tablespoonfuls ofzwieola. Salt to taste. Bake
in the oven until nicely browned.
PINIC POTATOES.
Bake as many potatoes as desired; carefully cut cap off the
ends so that they can be replaced. Then remove the inside
of the potatoes with a teaspoon, add salt and a little nut milk,
and whip it light with a fork; then add to it some tender
cabbage chopped very fine, seasoned with roasted almond
meal, celery, salt, lemon-juice, a little chopped parsley, and
a hard-boiled egg; fold into the light potato and fill the shells.
Replace the lid with a little sprig of parsley peeping from be-
neath it. For a fancy dish, they are pretty wrapped in
fringed paper.
BROWNED POTATOES.
Take cold boiled potatoes and slice about one eighth to
one fourth of an inch thick; place them upon an oiled tin,
brush them over with peanut cream, and sprinkle upon them
some corn pepper (see directions for making elsewhere) and
a little salt; then bake in a very quick oven until the potatoes
are of a nice brown, and serve at once.
YOUNG POTATOES.
Boil until tender, slice, add grated onions, salt, and raw
peanut milk; bake until done.


VEGETABLES.
259
POTATO BALLS.
Mash some nice mealy potatoes, adding a little nut cream,
the yolk of 1 egg, and salt to taste. Beat until very light,
then roll into balls; brush with a cloth dipped in nut cream,
place on an oiled tin, and bake in a quick oven. Make the
balls about the size of the yolk of an egg.
These are nice to serve with mock fish.
If preferred, the balls may be coated with equal parts of
pine-nut and corn-meal rubbed together.
PARSNIPS.
FRIED PARSNIPS.
When cleaned, halve the parsnips, and boil until tender in
salted water, and then fry in nutcoa or peanut oil. They are
as nice as those fried in butter, but we do not recommend
fried food.
PARSNIPS WITH EGG SAUCE.
Clean and slice the parsnips, and cook until tender; salt
while cooking. Drain off the water if any remains, and pour
over them an egg sauce as directed. (See index. )
BAKED PARSNIPS.
Scrape and cut in halves lengthwise. Cook in boiling,
salted water until tender, then drain or let boil dry. Roll in
beaten egg and then in finely grated zwieback. Place the
flat side down on an oiled tin, and bake a nice brown.
Serve hot.


26o
GUIDE FOR NUT COOKERY.
BOILED CARROTS.
Wash, scrape, and slice crosswise, and drop into boiling,
salted water. Cook until very tender (they need prolonged
cooking). When done, they should be nearly dry. If there
is too much water, drain off some and season with nut cream
or pour over them an egg gravy, directions for which are given
elsewhere. Carrots may be cooked in any of the ways that
parsnips are cooked.
SALSIFY, OR VEGETABLE OYSTERS.
In nutritive value they are the same as carrots or parsnips.
In flavor they resemble the oyster, and are excellent for
making soups.
SALSIFY WITH EGG SAUCE.
Select fresh vegetable oysters, and let them stand in cold
water for one hour or more before scraping. Then remove the
skins by means of a sharp knife, and drop into a pan with
enough cold water to cover. The cold water will prevent
them from turning black. When all are scraped, slice into a
granite kettle or double boiler of hot water, and let cook until
tender. They should be quite dry when done. Salt should
be added a little before they are done. Then put into the
dish in which they are to be served, and pour over them an
egg gravy according to the recipe. (See index.) Serve hot.
ESCALLOPED SALSIFY.
Prepare the salsify, or vegetable oysters, like the prece-
ding recipe, and when tender, place a layer of the oysters in
the bottom of a pudding dish, and sprinkle over the top a
little zwieola, then another layer of oysters and more zwieola,


VEGETABLES.
26l
letting the zwieola be on top. Pour over the whole a sauce
made of nut milk, a little salt, and 1 egg. Let it stand for a
while to soak through to the bottom of the dish. There
should be enough nut milk thoroughly to moisten the whole.
Bake twenty or thirty minutes.
TURNIPS AND RUTABAGAS.
The nutritive value of the turnip is very low, being only
about five per cent. The rutabaga is more nutritious, arid both
are quite easy of digestion if thoroughly cooked. Be sure
and give plenty of time to cook. Peel deep enough to remove
the tough, white fibers that are under the skin, as they
are bitter.
TURNIP WITH EGG SAUCE.
Select good, crisp turnips, as the withered and pithy ones
are not good. Pare, and cut in slices about one third of an inch
thick. Cook in as little water as possible, which should be
boiling when the turnips are added. Salt in time to have it
seasoned through, and let them boil until dry, watching
closely that they do not burn. Then prepare an egg gravy
as directed (see index), pouring it over the turnips, and
serve hot.
MASHED TURNIPS.
Pare the turnips, and cut them in halves or quarters, drop
into boiling, salted water, and cook until perfectly tender. The
length of time will depend upon the size and age of the turnips,
but be sure and give them plenty of time. When done, drain
thoroughly, and add enough thick raw peanut cream to season
well, and more salt if needed. Mash fine and serve hot.


262
GUIDE FOR NUT COOKERY.
COOKED RUTABAGAS.
The yellow turnip, or rutabaga, takes considerably longer
for cooking than the white, but otherwise can be cooked the
same. They are rather strong flavored, and are improved if
mixed with an equal quantity of mashed potatoes. The
cold turnip or rutabaga mixed with potato is nice if a well-
beaten egg is added, and then made into cakes with the hands,
placed on oiled tins, brushed over with nut cream, and baked
in the oven until a nice brown. Serve hot.
ASPARAGUS.
ASPARAGUS WITH GRAVY.
Cut the asparagus as far as tender into half-inch pieces,
and cook until tender in boiling, salted water. Take out
the asparagus in a dish, and have ready some nice pieces
of zwieback; dip them in the water in which the asparagus
was boiled. Lay them in a dish, and the asparagus on
top, then make a gravy of i pint of almond or raw pea-
nut milk, thickened with a tablespoonful of white flour. Salt
to taste, and pour over the asparagus and toast. Serve
at once.
ASPARAGUS WITH NUT CREAM.
Cook finely sliced asparagus in water until very tender,
salting a few moments before done. Flavor with almond
cream made by dissolving I teaspoonful of almond or raw pea-
nut butter to i pint of the asparagus with its juice. Roasted
peanut butter does not blend so well with asparagus.


VEGETABLES.
263
ASPARAGUS WITH EGG SAUCE.
Select very tender asparagus cut in one-inch lengths, and
stew until tender. Salt while cooking. Pour over the cooked
asparagus an egg gravy; serve warm. Make gravy as directed
elsewhere. (See index.)
ASPARAGUS SOUPS.
Take some nicely toasted bread that has been toasted or
browned clear through, and moisten by dipping into a dish
of hot water and removing at once. Place on the dish on
which it is to be served, and spread over the top a few
spoonfuls of the asparagus with egg gravy. Serve hot. (See
index for directions for egg gravy.)
EGGPLANT.
BAKED EGGPLANT NO I.
Cut in slices one third of an inch thick without removing the
skins. Soak in cold, salted water for an hour or more, drain, and
clip each slice in white flour, then in a beaten egg, and lastly
into finely grated zwieback. Place on well-oiled tins, and bake
in a moderate oven until they are very tender. Serve hot.
They may be served with an egg gravy if desired.
BAKED EGGPLANT NO. 2.
Peel, slice, and salt the eggplant, letting it stand in the
salt for an hour or more. Mix together 4 tablespoonfuls of
flour, the yolk of ( raw egg, 1 tablespoonful of peanut oil or
nutcoa, and salt. In another bowl, beat the white of an egg
to a stiff froth, and put into the batter. Dry the slices of


264 GUIDE FOR NUT COOKERY.
eggplant on a clean cloth, dip them in the batter, and place
on well-oiled tins. Bake in a moderate oven until tender.
STUFFED EGGPLANT.
Parboil in hot water for fifteen or twenty minutes, accord-
ing to size. Make a hole in one side, and take out the seeds.
Lay it in enough ice-cold, salted water to cover it, and let
stand for one hour; then stuff it with a paste made of bread-
crumbs, grated nutmeato, a little minced parsley, and a little
salt. When stuffed, cover the hole with an oiled paper, and
place that side down in an oiled pudding dish. Add a little
water, and bake in the oven. Baste occasionally with the
water in the dish, and when it can be easily pierced with a
straw, it is done. Take up the eggplant, roll it in beaten egg,
and then in finely grated zwieback. Return to the oven
again, and let brown. Serve sliced crosswise.
ESCALLOPED EGGPLANT.
Peel the eggplant, slice one fourth of an inch thick, salt,
and let stand in a bowl for one hour; then wash off the salt
and put it in a granite or porcelain-lined kettle, and let it
boil until tender; if boiled in iron or tin it is likely to be
dark. Place a layer in an oiled pudding dish. Have ready
some stale bread which has been soaking in cold water for
an hour, pour off all the water possible, and add to it I cup
of strained tomatoes, 2 tablespoonfuls of nutcoa or peanut
or almond oil, and a little salt. Put a layer of this on the
eggplant, then another layer of eggplant, and so on, placing
on the top a layer of grated zwieback, sprinkled over with
a little grated nutmeato. Place in a moderate oven, and
bake a nice brown.


VEGETABLES.
265
BEETS.
Beets contain considerable sugar. The variety known as
"sugar beet " is cultivated in many countries for the manu-
facture of sugar. This industry is being introduced into this
country. The beet is more nutritious than many other
vegetables, but requires a long time for digestion — about four
hours. For this reason it can not be eaten by many who
have weak stomachs. They have a total nutritive value of
twelve per cent.
BOILED BEETS.
Select fresh and tender beets, because withered or shriveled
ones will never cook tender. Scrub them with a vegetable
brush to remove all dirt, but be careful not to break off any
of the rootlets, as that will cause them to bleed and lose their
sweet flavor. Put into boiling water, and cook until tender,
which can be ascertained by pressing upon the beet. Piercing
with a fork will cause them to bleed. When done, rub off
the skins, and slice while hot. Pour over them equal parts
of lemon-juice and water. Let them stand several hours
before using.
CHOPPED BEETS.
Cook as for boiled beets. Peel, chop fine, and pour over
them a dressing made of lemon-juice and almond cream.
Sugar may be added if desired.
BAKED BEETS.
Cook as in the preceding recipe; when tender, cut into
dice, place a layer in a pudding dish, and sprinkle with
bread-crumbs; then add another layer of beets, covering with


266
GUIDE FOR NUT COOKEKY.
the bread-crumbs on the top. Pour over the whole enough
salted, strained tomatoes to moisten well, and bake in a quick
oven until brown on top. If desired, a plain nut cream may
be used instead of the tomatoes.
BEET GREENS.
Take one peck of young beets, use the leaves and small
beets, but reject the stocks, as they will be tough. Wash
thoroughly, and cook until very tender; then drain, pressing
out all the water possible; add salt to taste and 2 tablespoon-
fuls of thick raw peanut cream. Let it stew for a few min-
utes; then chop quite fine with a sharp knife, and serve hot.
SPINACH ON TOAST.
Take 6 slices of bread of the same size and thickness, and
cut a diamond out of each slice that is five inches the longer
way from point to point, and three inches across from one
oblique angle to the other; six of them will make a perfect
circle. A nice way to cut a diamond any size you wish is to
take a double string, put a lead-pencil point in the loop, and
allow as much string as you want the length of the diamond
from the obtuse to the acute angle. Then holding the string
fast at one point in the center of a good-sized piece of paper,
move the lead-pencil round so as to draw a circle, having the
length of the string for the radius of the circle; make a dot at
any part of the circle, hold the end of the string upon it, and
with the lead-pencil in the loop, draw a mark across the circle;
that is, the distance from the first mark in the circle to the
second mark drawn in the circle will be just the length of the
radius, and will also be just one sixth of the circle. Then
draw a line from each point in the circle to the center, and
with the shears cut upon these lines. Fold the paper from


VEGETABLES.
267
one point to the other, which will be one half of the diamond.
To make the other half, press it down, and cut the paper just
the same size as the first half. Then place the paper diamond
upon the slice of bread, and with a very sharp knife cut it
like the pattern. Toast these upon a soapstone on top of
the stove, to a very nice brown; they may be toasted in
the oven, but the stone gives them more of a fried appear-
ance and taste. Place them on a platter (a round one is

Spinach on Toast.
preferred) in such a way that they will form a star with
six points. Have ready 1 peck of spinach which has been
very thoroughly washed in several waters to remove all the
sand and dirt. When boiled until perfectly tender, drain off
all the water possible, and add 1 teaspoonful of nut butter
dissolved in a little cool water, and the yolk of 1 egg. Beat
the egg, add the diluted butter and salt, and mix very
thoroughly with the greens, chopping them with a knife;
put them into a basin that is about six inches across, so
as to press them into a round shape. When placed upon


VEGETABLES.
269
RADISHES.
Radishes do not contain very much nutriment, being about
the same in composition as the turnip, but their bright color
adds to the beauty of the table, and if well masticated they
can be digested by a normal stomach.
COOKED RADISHES.
Select crisp, fresh radishes, slice, and cook until tender.
Salt to taste, then pour over them a cea1n gravy made of
water, peanut or almond butter, and thickened with a little
white flour.
BAKED RADISHES.
Cook like the above until tender, then to 3 cups of
cooked radishes add 1 cup of coarsely ground peanuts, \
cup of zwieola, and water to moisten. Bake in the oven
until brown.
CABBAGE.
Cabbage is very low in nutritive value, and not very easy
of digestion. It consists principally of water. The winter
cabbage contains eighty per cent. water, four per cent.
albuminous elements, one per cent. sugar, one per cent. fat,
ten per cent. pectose, and the remainder of cellulose, or
woody matter.
BOILED CABBAGE.
Select a good, solid head, remove the withered leaves, and
shave fine, rejecting the heart. Put to boil in boiling water,
and cook rapidly until tender; then add salt, and let stew for


2 JO
GUIDE FOR NUT COOKERY.
ten minutes. If there is much water, drain it off, and add
enough almond or peanut cream to season well; serve hot.
The juice of one lemon may he added if desired.
BAKED CABBAGE.
Cook finely sliced or chopped cabbage in boiling water
until very tender, and until nearly all the water has evap-
orated, which will take about two hours. Then let it cool.
To 1 pint of cooked cabbage, add 2 well-beaten eggs, salt to
taste, and J cup of thin nut cream, made by dissolving 1
teaspoonful of almond butter in J cup of water. Raw pea-
nut butter may be used, but the roasted butter does not
blend with cabbage as well as with some of the vegetables.
Pour this over the cabbage, mix, and bake in a moder-
ate oven.
CHOPPED CABBAGE NO. U
Select fresh, solid heads, and chop them fine, after the
outer withered leaves and heart have been removed. Then
prepare the following sauce: For I pint of chopped cabbage,
take the yolk of 1 egg, 2 teaspoonfuls of sugar, I tablespoon-
ful of nut cream, J teaspoonful of salt, the juice and a little
of the grated rind of a lemon, and j{ cup of water. Put on
the stove, and when hot, stir in 1 teaspoonful of white flour
rubbed smooth in a little cold water. Let cook gently for
three or four minutes, and pour over the cabbage.
CHOPPED CABBAGE NO. 2.
Prepare the cabbage as in the preceding recipe. To 1 cup
of lemon-juice add 1 cup of water and sugar to taste, and pour
over the cabbage. Place in the refrigerator or cold cellar for
a half-hour before serving.


VEGETABLES.
2~\
CHOPPED CABBAGE NO. 3.
Prepare the cabbage as in recipe No. I, and prepare
the sauce as follows: To 1 pint of chopped cabbage dis-
solve I tablespoonful of nut butter (almond preferred) in I
cup of cold water, adding only a little water at a time.
Sweeten to taste, and add a very little vanilla; then pour
over the cabbage. Serve as cold as possible.
STUFFED CABBAGE.
Take a large, solid head of cabbage, and remove the
heart; then fill the vacancy with a stuffing made of plain
nutmeatose (that is, without sage), bread-crumbs, and the
yolk of 1 egg. When the cavities are filled, place the
two halves together, and tie firmly, or better still, sew up
in a clean white cloth, and boil in a kettle or steam in a
steam-cooker for two hours. Serve hot.
BAKED CAULIFLOWER.
Trim off the leaves of a firm head of cauliflower, and
let stand in salted water one hour. If there are any in-
sects, they will crawl out. Cook in slightly salted water
until tender, then drain carefully, remove from the stock,
and place in a pudding dish in which it may be served.
After this has been done, make a sauce of nut cream (al-
mond or raw peanut preferred) thickened with a little white
flour and salt to taste. A little grated nutmeato may be
added if desired. Pour over the cauliflower, then sprinkle
well with bread-crumbs, and bake in the oven for ten min-
utes. Remove the cover, and let brown. Serve at once,
or it may be kept in a cool place and reheated for Sab-
bath dinner.


VEGETABLES.
273
BAKED ONIONS.
Peel and boil the onions as in previous recipes, being
careful not to boil them to pieces. While slightly rare, cut
in halves and take out the centers. Place them in a pud-
ding dish with the cup side up, and fill the cups with a
stuffing made as follows: 1 egg, 1 tablespoonful of nut cream,
1 tablespoonful of grated nutrneato, and salt and thyme to
taste. Mix with enough bread-crumbs to make of the right
consistency. Moisten the whole with a little nut cream, and
bake in a quick oven.
LETTUCE.
This vegetable, though not very nutritious, is digestible
unless the dressing with which it is served is unwholesome.
The practise of serving lettuce with vinegar is not to be coun-
tenanced by those who wish to be hygienic, as the effect of
vinegar upon the digestive organs is very bad. It hinders the
digestion of starch, irritates the stomach, and causes the
starch to ferment. When lettuce is served with a simple and
healthful dressing, it is not objectionable.
LETTUCE WITH CREAM.
Take very tender lettuce that is perfectly fresh, wash well,
and tear the leaves into small pieces. Put into a dish and
pour over it the following: 1 cup of cold water, 1 teaspoon-
ful of peanut butter, 1 tablespoonful of sugar, and j tea-
spoonful of vanilla or any seasoning desired. Dissolve the
butter in the water, adding only a little at a time. ■ Then add
the sugar and vanilla. Serve cold.
18


2 74
GUIDE FOR NUT COOKERY.
LETTUCE SALAD.
Select tender, crisp lettuce, tear into pieces, and place on
a plate or a shallow platter. Pour over the lettuce a dress-
ing made as follows: 2 tablespoonfuls of nut butter rubbed
smooth in ij cup of water, 2 tablespoonfuls of lemon-juice, I
teaspoonful of sugar, and \ teaspoonful of salt. Boil together
a moment, and cool.
CELERY.
CELERY WITH GRAVY.
Take very brittle celery, wash well, cut in one-half finger
lengths, and cook until very tender. Then drain, saving the
water in whi<h it was cooked, and adding enough to it to
make a cream sauce as follows: To i pint of water dissolve
i tablespoonful of almond butter or 2 tablespoonfuls of raw
peanut cream, and when boiling, thicken with i teaspoonful of
white flour; salt to taste. Pour over the cooked celery and
serve hot. A beaten e},rg may be added if desired.
TO USE COLD COOKED CELERY.
When any cooked potatoes and celery is left over from a
dinner, a very palatable dish may be made by chopping the
potatoes and cutting the celery up quite fine. Mix thoroughly,
and warm in the steamer, or double boiler.
CURLED CELERY.
Select nice tender celery, clean well, and cut off the steins
where they begin to branch for the leaves. Slice the stock
in three or four slits to near the center from both ends, leav-


2/6
GUIDE FOR NUT COOKERY.
the seeds, and pare away the stringy portion next to the seed
cavity, but leave the shell on. Place in a steamer or a steam-
cooker, and cook until it can be pierced to the shell easily with
a fork. Then scrape from the shell, and mash or press
through a vegetable press. Season with salt and nut cream.
Place in a baking dish, and bake a nice brown on top.
BAKED SQUASH.
Prepare as for steamed squash, and place in an oven and
bake until very tender. They can be served in the shell un-
seasoned, or scraped from the shell and seasoned with salt
and nut cream before serving. In the fall of the year
squash is better steamed, as they are apt to be too dry and
mealy when baked; but in the winter and spring, they are
better baked.
CUCUMBERS.
The cucumber is very low in nutritive value, having only
four per cent. of nutrition. It is not, however, objectionable
unless served with vinegar, pepper, and other condiments. It
is more easily digested if cooked before serving.
CUCUMBER SALAD.
Take fresh cucumbers of the right size for table use, and
place in very cold water for one hour before using. When
ready to use, pare, slice, and sprinkle lightly with salt. Serve
at once
ESCALLOPED CUCUMBERS.
Take four cucumbers (right size for table use), slice, and
cook in boiling water until tender. Press through a colander
or sieve. Add a sufficient amount of white bread-crumbs to


VEGETABLES.
2/7
make about the consistency of pudding. Add a pinch of salt,
a teaspoonful of raw peanut butter dissolved in 2 tablespoon-
fuls of water, and 1 well-beaten egg. Pour into a pudding
dish, and bake until the custard is set, but not browned
or dry.
TOMATOES.
The tomato consists principally of water, and hence is
very low in nutritive value. As late as the early part of
this century, the tomato was regarded as poisonous, and
some now have an idea that they cause cancers. This,
however, is not the case. It being an acid fruit or vege-
table, it is excellent served as a relish, and is serviceable
in making soups and salads, as well as a variety of mixed
dishes.
SLICED TOMATOES.
They should be prepared a half-hour before serving.
Select good, ripe, sound, tomatoes that are perfectly fresh
and tender. Peel them very thin without scalding them.
Slice and put in a refrigerator or in a cool place. Serve as
a relish, and let each individual season to suit himself.
STEWED TOMATOES.
Pour hot water over the tomatoes, and let them stand
for one minute, and then plunge them into cold water.
Peel and slice and put into a granite dish which has been
oiled with peanut oil. Let them cook until perfectly tender,
stirring and chopping them with a silver spoon. They will
not need any water if they are stirred often, as they con-
tain so much water themselves. Salt may be added if
desired. Serve hot in a deep dish lined with slices of toast.


278
GUIDE FOK NUT COOKERY.
ESCALLOPED TOMATOES.
Take i quart of stewed and sifted tomatoes, and add
to them 2A cups of bread-crumbs, or better still, zwieback
rolled fine with a rolling pin. Add J cup of nut cream, and
salt to taste. Mix well and bake for twenty minutes.
BAKED TOMATOES.
Select good, solid, ripe tomatoes. Wash well and slice
crosswise without peeling. Season with salt and sugar if
desired, and dip each slice in white flour, then into a beaten
egg, then in finely grated bread-crumbs made from white
zwieback. Place on an oiled tin, and bake until a nice
brown. Serve hot.
STUFFED TOMATOES NO. I.
Take 6 good-sized ripe tomatoes, but not those that are
too soft. Wash well, remove the stem, cut a small, round
hole in the top, and remove the seeds, then fill the cavities
with the following:—
Take \ cup of nutmeato grated very fine, and J cup of
pulverized white zwieback, made fine with a rolling-pin on
bread-board. Salt to taste, and add a little chopped parslev
or celery salt if desired. Mix well together and fill the to-
matoes. Place stem end down on a graniteware pie-tin, or
in a pudding dish, and bake thirty minutes in a moderate
oven.
STUFFED TOMATOES NO 2.
Select 12 (or any number desired) solid, smooth, ripe
tomatoes, and cut a slice off the blossom end of each, and
with a spoon remove the center part of the pulp with the


VEGETABLES.
279
seeds, leaving the shell unbroken. Select a solid head of
cabbage (not very large) and 1 onion; boil together until
tender, which will take one hour or more. Chop fine, and
add finely grated bread-crumbs and the pulp of the tomato,
rejecting the seeds. Add 1 cup of nut cream. Season with
salt and sugar to taste. Fill the tomatoes, placing the slice
back in its place, and lay the tomatoes, stem end down, in a

Stuffbd Tomatoes.
pudding dish. Pour in a little water to keep from burn-
ing, and bake for a half-hour, or until thoroughly done.
Serve hot.
BAKED TOMATO.
Take 6 medium-ripe tomatoes of equal size. Cut a piece
from the blow end, and remove the seed cavity with the flesh
that is in the center, leaving the flesh next to the skin, then
sift the tomato that is taken out, removing all the seeds, and


2<So
GUIDE FOR NUT COOKERY.
add a small teaspoonful of peanut butter to each tomato,
also one tablespoonful of zwieola or bread-crumbs, and salt to
taste. Bake in a quick oven until lightly browned, and serve
on individual dishes on lettuce leaves.
DRIED TOMATOES.
Take good, ripe tomatoes, but not too ripe, as they will
be too juicy. Peel very thin without scalding, and slice
crosswise about one fourth of an inch thick. Place a layer of
them on a plate or a granite pie-tin, then sprinkle with sugar,
and put in a warm place to dry. When thoroughly dried,
put in a paper bag in a cool place for winter. They may be
used instead of raisins for puddings and cakes.
CANNED TOMATOES.
Select good, solid, ripe tomatoes. They must not be over-
ripe or specked; for if they are, they will not be apt to
keep well; indeed, this is the very cause of so many having
trouble in keeping canned tomatoes. Scald with boiling water
for one minute and peel. Slice crosswise about one-half inch
thick, and if the tomatoes are very large, they must be halved
or quartered to get into the can. Put in a clean, well steril-
ized can, shake down well, and put on the cover tight. Place
in a steam-cooker (or a wash boiler will do, with some straw,
or four or five thicknesses of cloth on the bottom to keep the
cans from breaking; but a rack made of narrow slats to fit
the boiler on purpose for canning fruit, is much better and
very much less work). When the water has boiled fifteen or
twenty minutes, remove the cans one at a time. Take off
the cover, put on the rubber, and fill the can with some boil-
ing tomatoes, which are ready in a stcw-kettle, or one can
may be taken to fill up the others with. Put on the cover,


VEGETABLES.
28l
screw down tight, and place on a table or shelf out of the
draft, standing the cans bottom side up on their covers.
When cold, turn over, tighten the covers as much as possi-
ble, and place in a dark, cool cellar.
GREEN CORN.
Green corn does not contain the nutriment that the
mature grain does, and is therefore more commonly classed
with the vegetables. The same may be said of green peas
and beans. They make many palatable and healthful dishes.
GREEN CORN ON THE COB.
Select fresh corn, as that which has been standing for
even a day has lost much of its sweetness. Corn is right for
use when the milk has begun to thicken, but not enough to
harden the skin or hull. Remove the husks and silks, and
steam in a steam-cooker or a common steamer over a kettle
of boiling water for twenty or thirty minutes, according to
the size of the kernels and the age of the corn. The corn
that is left from dinner may be cut from the cob and used
the next day in macaroni cornlet; or it may be put with an
equal quantity of chopped potatoes moistened with a little
nut cream and a well-beaten egg. Drop a tablespoonful at
a time on oiled tins and bake in the oven.
STEWED CORN.
Select tender, fresh corn, and remove all husks and
silks. With a sharp knife cut the center of each row of
kernels, and with the back of the knife press out the kernels,
leaving the hulls on the cob. To 1 quart of this add 1 cup of


282
GUIDE FOR NUT COOKERY.
almond milk or raw peanut milk, and cook in a double boiler
for one hour or more. Cooking will not hurt it. When done,
season with salt, and if too thick, add more nut milk. A
well-beaten egg may be stirred in if desired just a moment
before taking up.
BAKED CORN OYSTERS.
Prepare the corn and scrape from the cob as in the
recipe above; then add ] cup white flour, \ cup nut meal,
and salt to taste. Mix well, put on oiled tins in drops about
the size of an oyster, and bake a light brown.
BAXED CORN NO. J.
Select fresh, tender, sweet corn; husk and silk. With a
sharp knife run it down the rows, cutting the kernels in
the middle. Then with the back of the knife, scrape
down, and the kernels will jump out of their hulls, leaving
the hulls on the cob. Add I cup of hot water, 2 tablespoon-
fuls of zwieola, and salt to taste. Bake in a moderate oven
three fourths of an hour. A little raw peanut butter may be
added if desired.
BAKED CORN NO. 2.
Take as many ears of good, tender, fresh green corn as is
desired for one meal, and remove the husks and silks; then oil
them with peanut oil or nutcoa. Sprinkle with salt and
place in a dripping-pan. Bake in a very hot oven until they
are quite brown. Serve hot.
SUCCOTASH.
The common shelled beans may be used for this purpose,
but the Lima shelled beans are preferable. Shell, wash, and
boil. About twenty minutes before serving, add an equal


VEGETABLES.
283
amount of sweet corn cut from the cob. Be careful not to cut
it too close. Season with salt and raw peanut cream, and
serve hot.
TO CAN CORN.
Choose good, tender sweet corn. It should not be any
riper for canning than for table use. Cut the center of each
row of kernels, and with the back of the knife scrape out all
the pulp and chits, leaving only the hulls on the cob, then
without cooking, pack it in glass jars until they are full; put
on the rubber and cover, and screw down tight. Do not
remove the cover after it is once on. Cook in a steam-cooker
if you have one, if not, put some lath in the bottom of the
boiler, put in your cans, and put some cloths between the
cans, so that they will not touch each other, else when boil-
ing, they may strike together and break. Pour in enough
cold water -to half cover the jars, and place on the stove.
Cover with a tight-fitting cover and boil for four or five hours;
then remove the cans and tighten the covers if you can; let
cool; when cold, tighten the covers as much as you can, and
set in a dark, cool cellar.
DRED CORN.
Select good, tender sweet corn, no riper than for table
use. Husk, and be sure to silk well; then cut the center of
each row of kernels, and with back of the knife scrape out all
but the hull. Place on plates or granite pie-tins, and dry in
a warm oven or near the stove. Corn dried in the sun loses
its flavor and sweetness, besides being exposed to flies and
dust. The usual method of cutting the kernels from the
cob is not so good, as the hulls are left on, and are irrita-
ting to a weak stomach. When thoroughly dry, put in a
good paper bag and store in a cool, dry room.


284
GUIDE FOR NUT COOKERY.
TO COOK DRIED CORN.
Look over and soak all night or for several hours before
cooking, then cook in the same water in which it was soaked.
Stew it slowly, and when tender, season with salt and raw
peanut or almond cream. One third as much strained toma-
toes may be added if it suits the family. Dried corn is also
excellent ground through a grain mill and used in soups and
other dishes.
SWEET-CORN WITH COCOANUT MILK.
Take 1 can of good corn and put in the inner part of a
double boiler, add 1 cup of cocoanut milk and a little salt;
place in the outer part of the double boiler, the water in
which should be boiling, and cook for half an hour. Serve
hot. This is certainly a very delicious dish.
CORN PEPPER.
Take some white field corn (the yellow will do if the other
can not be obtained), and roast it in the oven or peanut roaster
until it is nicely browned. Then grind through a coffee-mill,
and use to sprinkle over foods which you wish to have a fine
appearance, and bake in the oven. It may also be used in
gravy, on eggs, and the like.
CAPPED CORN.
Take good, tender sweet corn, and with a sharp knife cut
the skins, only, from the top of the kernels, leaving the
remainder on the cob; salt the ears of corn and then spread
them with nut butter made from pine-nuts, which may be
diluted a little to make it more easy to spread; then put on
bake tins and bake in a moderate oven until nicely browned.
Serve very hot. Almond butter or raw peanut cream may be
used instead of the pine-nut if more convenient


286
GUIDE FOR NUT COOKERY.
cover and solder them. Now put in a steam-cooker or a
wash-boiler, cover with water, and boil for four or five hours.
If glass cans are used, they should be new ones, or if they
have been used before, they should be sterilized by boiling in
salted water for one hour. The rubbers should be new. Fill
the same as the tin cans, put on the rubber, screw down the
covers tight, cook in a steam-cooker for four or five hours, or
cook in a wash-boiler by putting four or five thicknesses of
cloth in the boiler. Wrap each can with a cloth to prevent
breaking. -
SHELLED BEANS.
The lima beans are considered the best, but other varie-
ties are good. Cook in boiling, salted water until they are
very tender. Season with nut milk and serve hot.
TO WARM UP SHELLED BEANS.
Pour off all the milk, sift through a colander, and mix
with an equal quantity of cold mashed potatoes; add I well-
beaten egg. Make into small cakes with the hands; place on
well-oiled tins and bake in the oven. A little thick nut cream
may be added if desired.
BOILED GREEN PEAS.
Select good, sweet peas, shell and wash thoroughly, and
boil in hot water until tender. About ten minutes before
they are done, add salt to taste; then drain and pour over
them thin raw peanut milk which has been cooked. Let
boil up once and serve. If desired, it may be thickened with
a little white rlour.


SOUPS.
291
stove until the custard is set. When cold, cut into blocks or
fancy shapes. Put into the tureen and turn over them the
soup. A little grated nutmeg may be added to the custard
if desired.
EGG BALLS.
Boil 4 eggs long enough to have the yolks dry and mealy.
Put into cold water, then mash both whites and yolks through
a fine sieve, and add the yolk of 1 raw egg, 1 teaspoonful
of flour, and salt and parsley to taste. Make into balls and
boil four or five minutes.
WALNUT BALLS FOR SOUPS.
Mix I cup of bread-crumbs, the yolks of 4 hard-boiled
eggs, and J cup of walnut meats ground coarse through
the mill, or they can be chopped or pounded. Season with
salt and bind together with 2 tablespoonfuls of nut milk.
Make into balls the size of a hickory-nut, and cook in the
soup for twenty minutes, then serve with the soup, hot.
HYGIENIC DUMPLINGS.
Put 1 quart of nut milk into a kettle; when boiling, add
teaspoonful of salt, and stir in enough flour to make it quite
stiff, like hasty pudding. It is nice to whip it in with a batter
whip. Remove from the stove to let cool. While it is cool-
ing, separate the whites from the yolks of 3 eggs and beat
each separately, and then add the beaten yolk to the pud-
ding, and lastly fold in lightly the well-beaten whites. Dip
up a spoonful and drop it in a saucer of flour, rolling it over
to get it all covered, and then drop it in the soup, which
should be in the inner cup of a double boiler. Continue this
until all the dumplings are in; then cover, and cook twenty


SOUPS.
293
heaping tablespoonful of ground almonds. Put it on the stove
and simmer for one hour, add salt to taste, and strain through
a fine wire sieve (coffee strainer), and serve in hot cups. This
is rich, and has the taste of beef broth. It is also very good as
a stock for nearly all kinds of soup.
BOUILLON NO. 2.
Take some pine-nuts, wash and salt slightly, about 1 tea-
spoonful to 1 cup of nuts, putting the nuts in a pie-tin, and
sprinkling the salt over them. Place in the oven and toast to
a medium brown, but do not burn them; pour into a plate or
pie-tin, and mash with a cup or tumbler, rolling them as with
a rolling-pin. They are very tender, and can be crushed be-
tween the fingers. Take one tablespoonful of the crushed
pine-nuts to one pint of water, and cook for one hour, simmer-
ing gently. Salt to taste and strain through a fine sieve.
Serve hot in hot cups.
Bouillon is to be served instead of soup with luncheon
or with a very hearty dinner where the entrees are
elaborate.
BOUILLON NO. 3.
Slice the kernels of Brazil-nuts and place them on a tin in
the oven to brown a nice straw color. When cold, grind
them, or they can be easily pulverized by rolling on a platter
with a glass bottle. A wooden cake board and rolling-pin
absorbs so much of the oil, it is not a good thing to use.
But if one has a marble slab and a glass rolling-pin, the nuts
can be pulverized very quickly and easily. When real fine,
use 1 tablespoonful for 1 cup of bouillon. Let it simmer for
half an hour or longer. Strain through a coffee strainer.
Salt to suit the taste, and serve very hot, in cups.


294
GUIDE FOR NUT COOKERY.
BOUILLON NO. 4.
Crack some butternuts on the end, and pick out as whole
as possible. Place on a tin, and bake in a moderate oven
until the inside of the kernels are a dark straw color; then set
in a cool but dry place. When perfectly cold, the skins will
be loose, and can be easily blanched by rubbing between
thumb and finger. Grind or pulverize, and stew gently about
I teaspoonful for i cup of broth.
BOUILLON NO. 5.
Take English walnuts and toast them the same as the
butternuts in the preceding recipe. When blanched and
pulverized, use I teaspoonful for I cup of broth, stew
gently a half-hour or longer. Strain through a coffee
strainer, and salt to suit the taste. Serve very hot.
Pecans, hickory-nuts, or hazelnuts may be used in the
same way.
SOUP STOCK.
The bouillon made from any of the nuts makes an excel-
lent stock for soups, and those accustomed to using soup stock
made from meat, will immediately think it an improvement
to many of the soups. The bouillon with vermicelli, maca-
roni, or rice makes a very nice soup with only the addition
of salt.
ALMOND SOUP NO. I.
Take I pound of almond meal or butter, I teaspoonful of
> sugar, one tablespoonful of corn-starch, i quart of hot water,
and a pinch of salt. First blanch, dry, and grind the almonds
in the nut mill or pound them in a mortar. Then add salt,
sugar, and water or almond milk if preferred. Let it boil
slowly for ten or fifteen minutes, and then add the starch


SOUPS.
295
rubbed smooth in a little cold water. Let it boil slowly for a
minute or two, so that the starch will have, time to cook.
Have ready in the tureen or each individual soup-plate a few
almonds which have been blanched and dried in the oven.
Pour the soup over them, and serve with almond rolls or nut-
coa crisps.
ALMOND SOUP NO. 2.
Take i cup of whole-wheat flour and l cup of almond
meal; sift together while dry, and then rub smooth in cold
water, adding a little at a time until it is thin. Then pour on
boiling water, stirring all the time and adding it only as fast as
it can be kept smooth; place in a double boiler and cook for
one hour. If too thick, it can be thinned with water or nut
milk made of almonds.
ASPARAGUS SOUP.
Take 2 bunches of tender asparagus, cut into pieces,
put into boiling water, and let simmer until perfectly tender.
There should be about I quart of water left. Rub all but the
hard pieces through the colander. Flavor with salt and nut
butter (almond butter or raw peanut cream preferred). Re-
heat and serve with toasted bread or crackers.
DRIED BEAN SOUP.
Look over and wash i quart of dry beans and put to soak
in cold water overnight. The next morning put them in the
soup kettle with 4 quarts of cold water, add ' grated onion,
peel and slice 1 turnip and 1 carrot and add with the rest.
Boil these ingredients very slowly for three hours, or until
they are tender enough to rub through a sieve. Then return
to the kettle with the broth in which it was cooked. After


SOUPS.
297
CARROT SOUP.
Slice 1 onion, place on an oiled tin, and bake in the oven
until of a rich brown color. Place in a stew-pan, add to
them 1 sliced carrot and 1 sliced turnip, and cook for an hour.
Then add \ cup of rice, cook one hour more, and press
through a sieve. After pressing through the sieve, return to
the stove. Add nut milk enough to make of the right con-
sistency and salt to taste. Just before serving, burn a little
brown sugar and stir through it. This gives it a nice flavor
and a rich color.
CREAM SOUP.
Wash thoroughly J pound of rice after picking out all the
dark and colored ones. Put into a saucepan, and add 2
quarts of water. Boil slowly for one hour, then rub through
a sieve twice. Return to the stove. Season with salt, raw
peanut cream, and a very little grated onion if desired. Serve
at once, with one poached egg in each soup-plate.
BRAZIL-NUT SOUP.
Boil 2 tablespoonfuls of washed rice in 1 quart of water
until quite soft. Add more boiling water to make up for
evaporation, and 4 or 6 grated Brazil-nuts (4 large or 6 small),
cover closely and keep boiling at least fifteen minutes. Serve
with crisps.
Fine hominy, pearl barley, or hulled corn may be used
instead of rice. Any other grated nut may be used.
CHESTNUT SOUP NO. 1.
Shell and blanch 1 pound of chestnuts. To blanch, pour
boiling water over them, and let stand two minutes, then
turn off the water, and the skins will rub off. Put into


298
GUIDE FOR NUT COOKERY.
i quart of boiling water with i teaspoonful of grated onion.
I tablespoonful of chopped celery, a little parsley, and cook
until the chestnuts will press through the colander. Then re-
turn to the stove and add salt and raw peanut cream to taste.
Thicken with a little white flour to the right thickness for
soup, and serve hot.
CHESTNUT SOUP NO. 2.
Shell, blanch, and boil chestnuts enough to make 2 cup-
fuls when pressed through a sieve. Add boiling water very
slowly, stirring all the time, and keeping the mixture smooth,
When 1 quart has been added, let it boil up, and if you fancy
it thinner, add 1 cupful more. Add salt if desired.
CHESTNUT SOUP NO. 3.
Grind the chestnuts through the mill, not making them
very fine; for each cup of the ground chestnuts add 1 cup
of cold water. Work it well with a spoon or the hand and
pour into a bowl lined with cheese-cloth, fold the edges of
the cloth together, and press out the milk. Put this milk in a
double boiler and let it cook for an hour or more. The starch
in the milk will thicken it enough. It only needs a little salt
and then is ready to serve.
Chestnut milk contains too much raw starch to be eaten
without cooking.
CHESTNUT SOUP NO. 4.
Take equal quantities of mashed chestnuts and well-cooked
beans. Press them through a sieve, thin with boiling water,
boil up once, salt to taste, and if desired a little onion juice
or celery salt may be added.


SOUPS.
299
CHESTNUT SOUP NO. 5.
Take equal quantities of mashed chestnuts and well-cooked
dried peas, split peas, or green peas. Press through a sieve,
thin to taste with boiling water; boil up once and serve.
CABBAGE SOUP.
Take 1 head of cabbage sliced fine, and cooked until per-
fectly tender, which will require two or three hours. Rub
through a colander to make smooth. Thin with water and
raw peanut cream and season with salt. Thicken with a
teaspoonful of white flour rubbed smooth in a little cold
water.
CELERY SOUP.
Take 2 large heads of fresh, crisp celery, cut in finger
lengths, and cook in boiling water until very tender; then
add 2 cups of cold mashed potatoes. Sift all through the
colander and place on the stove to reheat. Season with 1
level tablespoonful of nut butter (almond is best), and salt to
taste. Add enough water to make the desired thickness, and
serve.
CREME DE POTIRON.
Take 3 pounds of pumpkin, 2 quarts of nut milk, 4 table-
spoonfuls of almond meal, 1 teaspoonful of sugar. Cut the
pumpkin into slices and boil until tender. Sift through the
colander, and add the sugar and salt, then add the nut milk.
When hot, serve with croutons.
CUCUMBER AND TAPIOCA SOUP.
Select fresh, tender cucumbers, peel, and cut in slices
crosswise, and simmer in 1 quart of water for twenty minutes,
or until tender; then press through a sieve with the water in


SOUPS.
301
DANISH SOUP.
Soak \ cup of sago in 1 quart of cold water two hours.
Cook in a double boiler until transparent. Add j cup of
sugar, a pinch of salt, and 1 \ cups of fresh red raspberries.
If desired, black raspberries or a mixture of fruits, such as
prunes, cranberries, and stewed raisins, may be used.
EGG AND POTATO SOUP.
Cook 1 pint of sliced potatoes in enough water to cover
them. When tender, rub through a colander or vegetable
press and add enough hot water to make 1 quart of soup;
then add 1 teaspoonful of nut butter which has been rubbed
smooth in 2 tablespoonfuls of hot water, and a pinch of salt.
Place on the stove and heat to boiling. Slowly pour thin
soup over the well-beaten yolks of two eggs, stirring rapidly
to mix the egg evenly with the soup before it cooks in curds.
Serve at once without reheating.
LENTIL SOUP.
Cook until tender and rub through a colander. To 1 pint
of sifted lentils add 1 tablespoonful of nut butter, 1 grated
onion, and salt to taste. Add sufficient water to make of the
right consistency for soups. Thicken with 1 teaspoonful of
white flour to keep it from settling, and serve hot. This is to
be eaten with zwieback which is made as follows: Take nice
bread that is very light and porous, that which is two or three
days old is better than fresh bread; cut in even slices about
two thirds of an inch thick, and place in the warming oven to
dry, or in the oven if it is not too hot. If it is toasted too
fast or the bread is moist, it will be hard and tough, but if it
is dry and toasted slowly, it will be brittle and tender when


302
GUIDE FOR NUT COOKERY.
done. It should be toasted clear through until it is of a light-
brown color. It may be made of white, graham, or whole-
wheat flour.
LETTUCE SOUP.
Pull apart and wash thoroughly as much lettuce as needed,
put in a hot saucepan, and shake over the fire until the leaves
melt. Sprinkle on salt and then press through a sieve. Mince
a little parsley, pound it to a paste, and add to the sifted let-
tuce, then stir in 1 quart of nut milk which has been heated.
Let boil up once. Season and serve. It may be thickened
if desired.
NUT BARLEY SOUP.
Prepare the peanuts as in the recipe for peanut soup, and
to 2 cups of sifted peanuts take 1 cup of cooked barley,
1 grated onion, and a little salt. Thin with boiling water,
and let simmer fifteen or twenty minutes. Serve hot with
croutons.
OATMEAL SOUP.
To 1 cup of cold cooked oatmeal add 1 teaspoonful of
grated onion, a little minced celery tops, and salt to suit the
taste. Cover and.boil slowly for fifteen minutes, then add \
cup of chopped nut meats. Press through a sieve and return
to the fire. When boiling, add water or nut milk, and serve.
ONION SOUP NO. J.
Cook the onions as directed for stewed onions. (See in-
dex. ) When very tender, put through a vegetable press or
colander to make them smooth. Salt to taste, and flavor
with almond or peanut butter; thin with water. If desired,
a little white flour rubbed smooth in a little water- may be


SOUPS.
303
added for thickening. Raw peanut milk that has been cooked
in a double boiler for one or two hours is the best seasoning
for this soup.
ONION SOUP NO. 2.
Cook the onions as previously directed and sift through a
colander. To 1 cup of sifted onions add 1 cup of sifted pota-
toes. Salt to taste; add enough nut milk to make of the
right consistency for soup.
PLAIN SOUP.
Take 2 tablespoonfuls of peanut butter emulsified in
1 quart of boiling water and cook in a double boiler for one
hour. Salt to taste just before serving. This soup may be
varied by adding celery, onions, summer savory, or thyme, to
flavor, or steamed rice, cooked macaroni, vermicelli, or vege-
tables cut fine and cooked in the soup.
PEA SOUP.
Prepare the peas as directed under Peas, and to 1 pint of
the sifted peas add 1 level tablespoonful of peanut butter,
salt to taste, and if desired, the juice of one onion. Grate
the onion, and press out the juice with a spoon. Add suffi-
cient water to make of the right consistency. If thickened
with a teaspoonful of flour, it will keep the peas from settling.
PEANUT SOUP NO. U
Cook the peanuts as directed. (See index.) Sift them
through a colander. To the sifted peanuts add water enough
to make of the right consistency for soup, and flavor with salt
and a little grated onion to taste; or cooked onions pressed
through a colander are better still.


304
GUIDE FOR NUT COOKERY.
PEANUT SOUP NO. 2.
Cook peanuts as directed. (See index.) When sifted
through a colander, take 3 cups of sifted peanuts to 1 cup of
strained tomatoes. Salt to taste. Add enough water to
make of the right consistency.
RAW PEANUT MILK SOUP.
Take 1 pint of milk that has been extracted from raw
peanuts, or r tablespoonful of raw butter in 1 quart of water,
and place in the inner cup of the double boiler. When boil-
ing, place in the outer part of the boiler, the water in which
should be boiling, and cook for two hours. A sprig of pars-
ley may be cooked in it and removed just before serving, or a
little onion juice may be used instead. It will not need any
thickening, as the milk thickens when it cooks.
PEANUT TOMATO SOUP.
Boil the peanuts as directed. (See index.) Sift through a
colander to make them perfectly smooth. To 1 cup of sifted
peanuts add .j cup of sifted tomatoes, J cup of water, and
salt to taste. Thicken with 1 teaspoonful of white flour to
keep it from settling. If it is too thick, thin with water.
PARSNIP SOUP.
Pare and slice 4 medium-sized parsnips and put them to
cook. After boiling one hour, add 4 medium-sized potatoes
sliced, and let cook until tender. Rub through a colander.
Put in enough nut milk to make it as thin as desired, and
season with salt to taste. If desired, the parsnips and pota-
toes may be sliced very thin, or chopped, and not put through
a colander. If this latter is done, thicken with 1 spoonful of
white flour.


3o6
GUIDE FOR NUT COOKERY.
cream and put through a sieve. Return to the fire, add the
salt and lastly the sago, and serve at once. Serve with white-
flour crisps or rolls.
TOMATO SOUP NO. I.
Take i pint of sifted tomatoes, i grated onion, i table-
spoonful of minced parsley, I tablespoonful of minced celery,
i pint of peanut milk or cream as may be desired. Serve hot
with crackers or croutons; i teaspoonful of sugar and a little
salt should be added to the above.
TOMATO SOUP NO. 2.
Select 6 ripe but sound tomatoes which have a good
thick meat. Cut in small pieces, and put them in a stew-pan
with i pint of rich nut milk, i teaspoonful of grated onion,
and a sprig of parsley. Cook slowly twenty minutes, and
put through a sieve fine enough to remove the tomato seeds;
return to the fire and add i tablespoonful of corn-starch dis-
solved in 2 tablespoonfuls of nut cream. Add salt to taste.
Serve with crackers or croutons.
TURNIP SOUP.
Take 4 very tender and fresh turnips, medium size, slice,
and then cut into small pieces and cook in as little water as
possible without burning. Add 2 grated onions, or have
them chopped very fine, and cook with the turnips. When
very tender, add 1 cup of sifted tomatoes and a little celery
salt, or minced parsley. Let boil up, and serve with croutons.
(See directions for making croutons. ) Rutabagas may be
used in the place of turnips, if the turnips can not be obtained,
but are not quite so nice flavored.


SOUPS.
307
VEGETABLE OYSTER SOUP.
Select fresh vegetable oysters, and soak in cold water a
half-hour before preparing for cooking; scrape and drop in a
dish with enough cold water to cover them. This will prevent
their turning black. When all are cleaned, slice as quickly
as possible and drop into boiling hot water and cook until
perfectly tender and nearly dry. Then rub through a colan-
der and thin with nut cream (the raw peanut cream that has
been cooked is best for this soup), salt to taste, and serve hot.
If desired, 1 part of mashed potatoes to 1 part of vegetable
oysters may be used instead of clear oysters, and is quite an
improvement.
VERMICELLI AND OYSTER SOUP.
Peel and slice onions to measure 1 pint, and boil in 2
quarts of water. Break A package of vermicelli into short
pieces and add to the onions, about fifteen minutes before
serving. Season with salt and nut butter to taste. The
butter should first be emulsified.
VEGETABLE SOUP NO. I.
Take 2 quarts of boiling water, 1 small carrot, 1 turnip, 1
sweet potato, 1 white potato, 1 ear of corn, 1 cupful of
peas, 1 cupful of beans, 1 tomato, and 1 tablespoonful of
rice. Put the water in a soup kettle, cut the vegetables into
pieces of equal sizes, put the carrots and turnips on first, and
boil one hour. Then add all the other vegetables and rice,
and boil until tender. A grated onion may be added if its
taste is agreeable. Season with salt and nut cream, and
serve hot.


3o8
GUIDE FOR NUT COOKERY.
VEGETABLE SOUP NO. 2.
Take 1 onion, 1 cup of green peas, 1 head of lettuce
minced fine, 1 small bunch of parsley minced fine, 1 cup of
thick nut cream, 3 egg yolks, 1\ quarts of water. Grate the
onion, and put it and the other vegetables in a kettle and boil
until tender, then skim out the vegetables. Add salt and nut
cream and the well-beaten yolks of eggs, and then add the
vegetables again.
VEGETABLE BROTH.
Boil and cut into pieces 1 carrot, 1 onion, and 1 potato.
Put them on oiled tins, brush them over with nut cream or
nut oil, and bake in the oven until they are a nice brown; put
them in a saucepan and let simmer for twenty minutes, then
press through a sieve or colander. Return to the kettle and
add salt and nut cream if desired. Serve with nutmeato balls.
POT AU FEU.
Slice 1 onion, place on an oiled tin, and bake in the oven
until it is of a rich brown color, then place in a stew-pan;
add to it 1 sliced carrot and 1 sliced turnip, and cook for one
hour; add ,J cup of rice, and cook one hour more; then press
through a sieve, and return to the stove; add nut milk enough
to make of the right consistency, and salt to taste; just
before serving, burn a little brown sugar and stir through it.
This gives it a peculiar flavor and a rich color.


FOR NEW RECIPES.
[309]


FOR NEW RECIPES.
[310]


GRAVIES FOR VEGETABLES AND
TOASTS.
TO BROWN FLOUR.
SPREAD flour on a pie-tin about one fourth of an inch
thick, and place in a very hot oven. When it begins to
color, stir constantly until browned clear through, but not
burned. Put it in glass jars. It is excellent for gravies and
coloring soups, and should be kept on hand.
NUT GRAVY NO. J.
Heat 1 pint of water to boiling. Take a little of the boil-
ing water and 1 tablespoonful of nut butter, and rub smooth;
then add to it the water. To this add 2 level tablespoonfuls
of flour which has been lightly browned, rubbed smooth in a
little cold water. Salt to taste, and let boil a few minutes.
NUT GRAVY NO. 2.
Take 1 pint of water, J pint of strained tomatoes, 1 table-
spoonful of nut butter emulsified with cold water, and a little
salt. Heat and thicken with browned flour rubbed smooth
in a little cold water.
ALMOND CREAM GRAVY.
Take 1 pint of hot water, and 1 level tablespoonful of
almond butter dissolved in a little of the water; then stir into
the water, and when boiling, thicken with 1 tablespoonful of
[3»]


312
GUIDE FOR NUT COOKERY.
white flour rubbed smooth in a little cold water. Salt to
taste and serve with vegetables.
ASPARAGUS GRAVY.
Select good tender asparagus, cook until tender, and rub
through a colander. To 2 cups of the sifted asparagus add 1
cup of water and 1 teaspoonful of almond butter dissolved in a
little of the hot water or 1 tablespoonful of raw peanut cream.
The taste of roasted peRnut butter does not blend well with
asparagus. Add salt to taste, and thicken with white flour to
the right consistency. Serve on toast or vegetables.
CELERY GRAVY.
Take very brittle celery and cook in water until perfectly
tender; then rub through a colander or fine sieve to make it
smooth. Take out all the strings and hard pieces, if there
should be any. To 1 cup of the sifted celery add 1 \ cups of
water, or the water in which it was cooked, if there is any.
Salt and flavor with almond butter or raw peanut cream to
taste, and thicken with white flour. This is excellent on
toasts and vegetables.
EGG GRAVY.
To 1 pint of water use I level tablespoonful of nut butter,
dissolve in the water, and thicken with white flour until it is a
nice thin gravy. Add 1 egg well beaten the last thing before
removing from the stove. The white of the egg may be
omitted if desired.
HARD-BOILED EGG GRAVY.
Take 2 hard-boiled eggs and put them through a sieve,
both whites and yolks, then add them to a thin cream gravy,
and serve with vegetables.


GRAVIES.
3'3
LENTIL GRAVY.
To 1 cup of sifted lentils add 1 pint of water and a few
slices of onion. Let boil ten minutes and skim out the onions.
Flavor with peanut butter, and salt to taste; thicken with 1
teaspoonful of white flour rubbed smooth in a little cold water.
If too thick, thin with more water.
NUTMEATO GRAVY.
Take J pound of nutmeato, grated fine, \ cup of strained
tomatoes, \ teaspoonful of salt, and 4 cup of water. Cook in
a double boiler or on the back of the stove. Stir all the
time until smooth and thick. Serve on hot dipped toast or
vegetables.
ONION GRAVY.
Boil 4 or 5 good-sized white onions until tender. Rub
through a colander, add 1 cup of nut cream made by dissolv-
ing 1 level tablespoonful of butter in 1 cup of water, or use
raw peanut milk after it has been cooked. Salt to taste, and
thicken with 1 tablespoonful of white flour. This is a very
nice gravy for potatoes.
PEA GRAVY.
Take \ cup of sifted Scotch peas, or the same quantity of
sifted green peas, and add to it 1 cup of water in which has
been dissolved 1 teaspoonful of nut butter. Thicken with 1
teaspoonful of flour rubbed smooth in a little cold water.
Serve hot on toast, rice, or vegetables.
PARSLEY GRAVY.
Take a sprig of parsley, wash it well, and put in boiling
water which has been salted a very little. Boil it for fifteen
or twenty minutes, and then chop it very fine and put it


314
GUIDE FOK NUT COOKERY.
and the water in which it was boiled into a nut gravy made
like No. I, or if desired only the water may be added to give
it the parsley taste.
PARCHED CORN GRAVY.
Make the corn flour by parching coarse corn thoroughly
brown in the oven; grind in coffee-mill to a fine flour. Use
i tablespoonful of this, i tablespoonful of nut butter, and
i cup of water. Mix smooth, and add more water while
cooking to thin it to gravy consistency. Another gravy can
be made by using gluten meal and ordinary milk, and still
another by using white flour.
TOMATO GRAVY NO. U
To i cup of strained tomatoes add I cup of water, i tea-
spoonful of peanut butter, and salt to taste. Thicken with
white flour. Serve on toast or roasts.
TOMATO GRAVY NO. 2.
Take i pint of water and i cup of sifted tomatoes, i tea-
spoonful of onion juice, and \ teaspoonful of salt, and I
level tablespoonful of white flour. Put the water and sifted
tomatoes in a saucepan and when boiling, add onion juice;
salt and thicken with the flour rubbed smooth in a little cold
water.
TOMATO GRAVY NO. 3.
Make a cream gravy by dissolving i tablespoonful of
almond butter in i pint of boiling water, and thicken with
i heaping tablespoonful of white flour, and salt to taste.
Then add just enough sifted tomatoes to make it a nice pink
color, and give it a tomato taste. This is excellent on toast,
boiled macaroni, or vegetables.


316
GUIDE FOR NUT COOKERY.
HICKORY-NUT GRAVY.
To make 1 pint of gravy, take 1 pint of boiling water and
dissolve in it 2 tablespoonfuls of hickory-nut meal ground quite
fine, and thicken with 1 heaping tablespoonful of white flour,
rubbing smooth in a very little cool water. Season with salt,
and a very little minced parsley, if the flavor of parsley is
liked by the family.
PECAN GRAVY.
Take 1 cup of water, 1 heaping tablespoonful of pecan
meal, 1 heaping tablespoonful of white flour, and a little
salt.
Dissolve the meal in the boiling hot water, then salt and
stir in the flour after it has been rubbed smooth in a little cold
water. Very good.
ROASTED PINE-NUT GRAVY.
Wash the pine-nuts and roast them in the oven till of a
light-brown color. Put them in a cold, dry place to cool;
when cold, grind to a butter.
To 1 heaping tablespoonful of this, use 1 pint of water, 1
tablespoonful of white flour, and salt to suit the taste. Dis-
solve the butter and flour with the water, adding a little at a
time. Let it boil for ten or fifteen minutes, to be sure that
the flour is thoroughly cooked.
The roasted pine-nut gives it a very meaty flavor.
ROASTED ALMOND GRAVY.
Blanch the almonds and roast them in the oven until they
are of a straw color. When perfectly cold, grind as fine as
possible.


GRAVIES.
317
Use 1 heaping tablespoonful of this butter to 1 pint of
water, and thicken with 1 tablespoonful of white flour which
has been lightly browned in the oven. Flour that is scorched
in the least should not be used. Salt the gravy to suit the
taste. Roasting the almonds gives them more of a meaty
flavor.


FOR NEW RECIPES.
[3'8]


FOR NEW RECIPES.
[319]


PIES.
321
NUTCOA PIE CRUST.
Take 1 tablespoonful of nutcoa and rub it well in 1 cup of
white flour, then add 2 tablespoonfuls of cold water. Knead
as little as possible, and roll out as soft as you can handle.
More flour may have to be added to keep it from sticking.
NUTCOA TART PASTE.
Take 1 cup of white flour, and mix with it a little salt and
about ^ cup of nutcoa and just enough cold water to make it
stick together; then roll out and cut in any desired shape. A
nice paste for tarts can be made from almond butter or almond
meal. If the almond meal is used, use less flour; about J
cup of flour to J cup of almond meal, and a little water.
CHUFA CREAM PIE CRUST.
Let the chufa milk set for several hours, or overnight
(see index for Chufa Milk), after which skim off the cream.
Take J cup of the thin cream, 1 cup flour, a pinch of salt,
and enough cold water to make a stiff dough. Work as little
as possible. This makes a sweet, crisp, delicious crust.
The chufa should be cultivated by every farmer. It is a
sweet, tuberous nut, rich in fats, and, to my knowledge, may
be successfully raised as far north as Minnesota. It is quite
certain that they will grow in Canada. It would be well to
experiment. (See article on Chufa.)
PECAN OR HICKORY-NUT PIE CRUST.
Grind the nuts to a fine meal. To J a cup of the meal,
1 cup flour, and a pinch of salt, add sufficient water to make
a dough which can be rolled. Work but little. The crust
2 r


324
GUIDE FOR NUT COOKERY.
Cover with a frosting, and bake in a moderate oven until
lightly brown. It should be cold before serving.
CORN-STARCH PIE.
Take 2 tablespoonfuls of corn-starch, i quart of raw pea-
nut milk that has been cooked, I teaspoonful of rose-water
or vanilla. Dissolve the corn-starch in a little of the nut
milk. Heat the rest of the nut milk, and when boiling, add
the corn-starch and flavoring, and sweeten to taste. If de-
sired, an egg can be added. Place in a pie-tin lined with a
nice paste, and bake only long enough to cook the crust.
CRANBERRY PIE.
Line a pie-tin with a good paste. Take i quart of cran-
berries, and put them on the stove in a granite stew basin with
a little water. Cook until they pop open, then put through a
sieve, sweeten to taste, and pour into the pie-tin. Put over
the top strips of the paste rolled thin.
CITRON PIE.
Take a good ripe citron, cut in slices, remove the seeds,
cut in small pieces, and stew in a granite stew-pan until very
tender. This will take two or three hours. They should be
nearly dry when done. At the same time have some very
sour apples cooking; cook slowly so that they will not get
mushy, drain off the juice, and add the juice only to the cit-
ron; sweeten to taste, thicken with a very little corn-starch
or flour, and bake with two crusts. This makes a very nice
pie. Other fruit juices may be used instead of the apple,
as the cranberry, raspberry, strawberry, etc.


PIES.
325
COCOANUT PIE.
Shorten the crust with cocoanut oil, and make a filling
as follows: —
Take 4 eggs, \ cup of sugar, 2 cups of water, and salt to
taste. Beat the eggs without separating, add sugar, milk of
the cocoanut, and enough water to make two cupfuls, or
water in which the shredded cocoanut has been boiled (see
directions for making cocoanut-oil). Mix thoroughly. Turn
into the crust, and bake like custard.
CHERRY PIE.
Wash and pit ij pints of cherries. Mix with them \ cup
of chopped walnuts, butternuts, or any nut with a tender
meat. Place in a pie-tin lined with an almond crust. Sift
over it 1 tablespoonful of white flour, and cover with | cup of
sugar. Put a crust on top, and bake very slowly.
CUSTARD PIE.
Filling for one pie. Take 4 eggs, 1 pint of water, a little
salt, and \ cup of sugar. Save the white of one egg for frost-
ing. Beat the rest without separating; add the sugar, salt,
and water. Pour into the crust, and bake slowly, being care-
ful not to let it whey. By using water instead of milk, you
avoid the bad combination of sugar and milk.
CHOCOLATE CUSTARD PIE.
Make the same as the above pie, and add \ cup of grated
chocolate, or on top of a plain custard pie put a frosting of
chocolate as directed. (See index.)


326
GUIDE FOR NUT COOKERY.
DATE AND LEMON PIE.
Take }2 cup of ground dates, the juice of i lemon, I table-
spoonful corn-starch, I tablespoonful of flour, 2 cups of
water, a pinch of salt. Cook the corn-starch and flour in
i \ cups of water for three or four minutes, then dissolve the
dates in the remaining \ cup of water and stir into it. Then
stir in the lemon-juice and salt, and cook in a pie-tin lined
with a tender crust, shortened with almond meal, pine-nut
meal, or raw peanut cream.
EGG MINCE PIE.
Boil 3 eggs until hard; when cold, remove from the shell,
and put through a sieve; add to them I cup of nut meal
(walnut), a very little salt, and sugar to suit the taste,
1 cup of seedless raisins well looked over and washed, \
cupful of chopped citron if in its season, i cupful of water,
2 cups of chopped apples, 2 tablespoonfuls of zwieola, and
;i little vanilla or nutmeg. Mix well, and bake with two
crusts. The juice and rind of an orange improves
FRESH FRUIT PIE.
Hull and wash well i quart of fresh ripe strawberries, put
them in a pie-tin which has been lined with a crust made
of nutcoa or peanut meal. Sprinkle over the top 2 level
tablespoonfuls of almonds, walnuts, hickory-nuts, or peanut
meal. Then sprinkle over that i tablespoonful of white
flour and lastly | cup of sugar. Cover with a crust and
bake until lightly browned. Other berries and fruits can be
used in the same way. The nuts seem, to take away the
acid effect of the fruit, and can be eaten by those who
can not eat acid fruits in any other way.


PIES.
327
CANNED FRUIT PIE.
Take some acid canned fruit, such as cherries, enough
to fill a pie, thicken with 1 heaping teaspoonful of white
fiour, add 2 level tablespoonfuls of nut meal made of al-
monds, hazlenuts, walnuts, or pecans, and sweeten to
taste — about J cup of sugar. Place between crusts and
bake.
GROUND CHERRY PIE.
Take nice, ripe ground-cherries, husk, wash, and cut in
halves to see that there are no wormy ones, and put nearly a
quart of the•n in a pie tin lined with a nut-meal crust as given
in another recipe. Dust the cherries with white flour, and
sweeten with ^ cup of sugar. Cover with crust, and bake in
a moderate oven until light brown.
MINCE PIE WITH DATES.
Take 1 cup of walnut meal, 1 cup of ground dates, 2 cups
of chopped apples, 2 tablespoonfuls of granola, J cup of seed-
less raisins, ^ teaspoonful of caraway seed, \ teaspoonful of
vanilla, \ pound of dried ground citron or \ cup of finely
chopped, fresh citron, a very little salt, and sugar to taste.
Add a little water if too thick.
MINCE PIE FILLING.
Take 3 cups of chopped apples, 1 cup of chopped citron
or I pound of dried citron ground through the mill, 1 cup of
seeded and ground raisins, \ cup of seedless raisins or English
currants, 1 cup coarsely ground nuts (walnuts, hickory-nuts,
or pecans are best), 1 cup of sugar, 2 cups of water, 2 tea-
spoonfuls of white flour, 4 level tablespoonfuls of zwieola, a


GUIDE FDR NUT COOKERY.
little salt and vanilla. The juice and grated rind of a lemon
may be added if desired. Soak the seedless raisins or Eng-
lish currants in the water for an hour or two, then heat to
boiling and thicken with the flour. Then mix in the ground
raisins and other ingredients. The above is sufficient for three
medium-sized pies.
NUT CREAM PIE.
Make the same as any custard pie, using nut cream in
place of ordinary milk; flavor with lemon. Always use lightly
browned nuts for cream, or use the raw peanut milk.
MRS. B'S PIE CRUST.
For i covered pie and i open pie, take 2 cups of flour,
J cup of nut butter; rub into it very thoroughly a little salt,
and about J cup of ice-water. After tossing together lightly,
press crumbs together and roll out without kneading.*
ORANGE PE.
Dissolve i heaping tablespoonful of corn-starch in 3 table-
spoonfuls of water, stir it into a cupful of boiling water, and
cook until clear, stirring to keep it from getting lumpy. Add
1 cup of sour orange juice, and a little of the grated rind with
sugar to taste. When cool, stir in the well-beaten yolks of
two eggs. Bake with under crust, and cover with the whites
of the eggs and 1 tablespoonful of sugar beaten very stiff, and
lightly browned in the oven.
PEACH PE.
Take fresh, ripe peaches, cut in halves, and remove the
pits. Line a pie tin with a nut crust, and place the fruit in it
with the inside of the peach up. One layer is sufficient.


PIES.
329
Pour over this a custard made of 2 eggs, 1 cup of nut milk,
and 3 tablespoonfuls of sugar; add a pinch of salt. Bake
slowly until the custard sets, but not until it is watery.
Canned peaches that are not mushy will do as well, but the
juice should be drained off.
PRUNE PIE.
Stew the prunes until perfectly tender, remove the pits, and
put through a colander, add a very little sugar, about 1 table-
spoonful to a pie; add also 1 well-beaten egg and £ teaspoon-
ful of vanilla. Bake with one crust. Cover with a frosting
made of the whites of 2 eggs beaten to a stiff froth and 2 level
tablespoonfuls of fine granulated sugar, with a little vanilla.
PUMPKIN PIE.
Pare and cut the pumpkin into small pieces. Cook slowly
in about one fourth as much water as pumpkin for six hours.
When it has cooked four hours, add \ cup of molasses to three
quarts of raw pumpkin. When done, put through a sieve.
For one large pie, take 2\ cups of sifted pumpkin, 1 pint of
water, \ cup of sugar, 1 teaspoonful of salt, and 2 eggs.
Bake three fourths of an hour.
PINEAPPLE PIE.
Take 1 grated pineapple, 1 cup of sugar, 1 cup of almond
cream, and 4 eggs. Beat the yolks of the eggs with the sugar,
adding a little of the sugar at a time; then add the pineapple
and cream, and lastly fold in carefully the stiffly beaten whites
of the eggs. Bake with one crust only. If desired, the eggs
may be omitted, and \ cup more of almond cream and 2 level
tablespoonfuls of corn-starch used instead.


330
GUIDE FOR NUT COOKERY.
POTATO PIE NO. J.
Make the same as a pumpkin pie. Cook and mash the
potatoes, put in 1 egg to a pie, thin with nut milk and sweeten
and flavor to taste.
POTATO PIE NO. 2.
Pare and grate I large white potato into a deep dish, add
2 tablespoonfuls of cranberry juice or other sour fruit-juice, or
if preferred, the juice and grated rind of 1 lemon. Then
add the white of 1 egg well beaten, § cup of sugar, and I cup
of cold water. Pour into a pie plate lined with a nut crust,
and bake. When done, have ready the whites of 2 eggs well
beaten with ] cup of powdered sugar. Pour this over the pie
and return to the oven until of a light-brown color.
SQUASH PIE.
Take I cup of sifted squash, and add 2 cups of nut milk
made from the raw peanut and cooked for one hour in a
double boiler before using. The milk may also be made by
dissolving 1 tablespoonful of raw peanut butter in I quart of
water and cooking in a double boiler for one hour. Then add
1 egg, 3 cup of sugar, and salt to taste. This is enough for
one pie. Bake with one crust.
CHESTNUT PIE.
Take I cup of sifted stewed chestnuts, 2 cups of peanut
milk, 1 egg, 3 cup of sugar, and a pinch of salt.
Make the milk by dissolving I tablespoonful of raw pea-
nut butter in 1 quart of water and cooking it in a double
boiler for one hour. Beat the egg, add the other ingredients,
and bake with one crust.


PIES.
331
The milk may also be made as directed for raw peanut
milk. But it should be cooked or it will taste of raw
peanuts.
SUMMER SQUASH PIE.
Cook a summer squash until tender, then put through a
sieve or colander, add sugar, salt, vanilla, and a little corn-
starch to thicken it. Pour into a pie-tin lined with nice, ten-
der paste, and bake until the crust is done.
TOMATO PIE.
Pare and slice nice, ripe tomatoes (not too ripe) enough to
fill a pie plate lined with a crust as previously directed. Sift
over the tomatoes about 2 level tablespoonfuls of white flour
so it will not be too juicy, and on top of the flour, sprinkle
J cup of sugar; more sugar may be needed if the tomatoes
are very sour. Cover with crust, and bake only until crust
is done.
GREEN TOMATO PIE.
Select good, large green tomatoes, just before they begin
to ripen, scald, to remove the skins, and slice into small
pieces. Put into a pie-tin lined with a rather thick paste, and
sprinkle over them § cup of granulated sugar. Cover with a
thick crust, and bake slowly for one hour. Season with nut-
meg and lemon rind.
WHORTLEBERRY OR HUCKLEBERRY PIE.
Line a pie-tin with a nice paste. Look over and wash
the huckleberries and put in nearly 1 quart. Sprinkle over
the berries, 2 level tablespoonfuls of white flour, then sift
over that \ cup of sugar. Place over all a top crust, and
bake slowly.


332
GUIDE FOR NUT COOKERY.
WATERMELON PIE.
Cut the watermelon in two parts, remove the central or
red part, then after removing the outside skin, and all the
red part of the melon, cut in very small pieces, and cook in
plenty of water until very tender; add the juice and a little
of the grated rind of a lemon, sugar to taste, and a little
vanilla. If desired, use I teaspoonful of corn-starch for each
pie. Rub the starch smooth in a little cold water before
adding. Cook until the starch has time to thicken, then
place in a pie-tin lined with a nut paste. Bake with two
crusts.
ZWIEBACK PIE.
Take I cup of grated white zwieback, I cup of tart apples
chopped fine, \ cup of malt extract, \ cup of sugar, ] cup of
almond meal, salt, vanilla, and nutmeg to suit the taste.
Bake with two crusts.
TARTS (BOW KNOTS).
Cut thin, puff paste, and form into a double bow-knot.
Bake, and place jelly on the bows and loops.


PUDDINGS.
PUDDINGS, if made with dairy milk and sugar combined,
are apt to ferment in weak stomachs. They are much
better prepared without dairy milk.
CUSTARD NO. U
Take 2 cups of raw-peanut milk, ^ cup of sugar. Cook
three fourths of an hour in a double boiler. Have ready 2
well-beaten eggs. Pour upon them the cooked milk, beating
very rapidly. Add 1 teaspoonful of vanilla extract. Turn all
into an agate basin, and bake fifteen or twenty minutes.
CUSTARD NO. 2.
Take 2 cups water, 4 eggs, \ cup of sugar, 1 pinch of salt,
beat the eggs without separating. Add the sugar, salt, and
water, and bake slowly, or steam, being careful not to cook
too long, or it will be watery.
PRUNE PUDDING.
Look over 1 pound of prunes, discarding all poor ones,
and wash very thoroughly in hot water, then cover with luke-
warm water and soak overnight. In the morning, put on
the back part of the stove, and simmer for three or four hours,
or until very tender, in the same water in which they were
soaked. There should not be much juice when done. Drain,
[ 333 ]


334
GUIDE FOR NUT COOKERY.
remove the stones, and chop. Beat the whites of 4 eggs very
stiff, adding 1 cup of sugar, gradually beating all the time.
Stir in chopped prunes, and bake twenty minutes. Serve
cold with cream sauce or almond cream.
QUEEN PUDDING.
Take 1 pint of bread-crumbs, jj quart of nut milk or hot
water, the yolks of 4 eggs and the whites of 1, beaten. Fla-
vor with vanilla or rose, and bake until done. Whip the
whites of 3 eggs stiff, beating in J cup of sugar, adding a
little at a time. Spread on the pudding a layer of jelly or
jam. Spread the whites of the eggs over this, and place in
the oven until slightly browned. Serve cold, or cool.
INDIAN PUDDING.
Take 1 ,\ cups of Indian meal, I cup of malt, 2 quarts of
milk (nut), 2 eggs, 1 tablespoonful of salt.
Scald 1 quart of the milk and pour over the meal, then
stir in the malt and cold milk, and lastly the salt and eggs.
Steam five hours, and serve with cream or a sauce.
POOR MAN'S RICE PUDDING.
Take 1 quart of nut milk, 2 tablespoonfuls of rice, .j cup
of seedless or seeded raisins. Sweeten to taste, and add J
teaspoonful of vanilla, or any flavoring you may desire.
Mix and bake from 1 to 1J hours, stirring frequently. Do
not let the pudding brown until it has thickened sufficiently.
Cool before serving. Raw peanut milk is very good in this
pudding. Milk made from other nuts is also good, the almond
being the best.


PUDDINGS.
335
COCOANUT PUDDING NO. U
Take the milk of the cocoanut and enough water to make
l£ quarts. Grind the cocoanut through the nut mill. Add
2 tablespoonfuls of the ground cocoanut to the water, and
simmer or cook in a double boiler for twenty minutes, until
the flavor and oil are given off in the water, then strain. To
the flavored water add i \ cups of boiled rice, i cup of seeded
raisins or seedless ones, \ cup of sugar, and 3 well-beaten
eggs. Turn into a pudding dish, put into a pan of hot water,
and bake until the custard sets. Serve either warm or cold.
COCOANUT PUDDING NO. 2.
Take 2 cups of white zwieback pulverized, £ cup of
ground cocoanut, \ teaspoonful of vanilla, 3 eggs, 1 ^ pints of
water, \ teaspoonful of salt, and 1 cup of sugar. Beat the
eggs very light, add the sugar, and beat again. Add the
other ingredients, and stir until smooth. Bake in an oiled
pudding dish three fourths of an hour.
TAPIOCA PUDDING NO. I.
Soak ^ cup of tapioca in 1 cup of cold water for two
hours, then add 1 cup more of water and boil until the tapi-
oca melts. When done, it should be quite thick. Add a
well-beaten egg and sugar and flavoring to taste. Turn into
a pudding dish, and cook gently for one-half hour. Part nut
milk may be used instead of the water.
TAPIOCA PUDDING NO. 2.
Put 1 cup of tapioca and 1 teaspoonful of salt into ij
pints of warm water, and let soak for two hours. Then cook
in a double boiler until transparent. A little sugar may be


336
GUIDE FOR NUT COOKERY.
added if desired. Have ready 6 tart apples. Pare, and re-
move the core without breaking the apple, and fill the holes
with sugar. Flavor with orange peel. Place in a pudding
dish, add a very little water, cover, and let bake until tender,
but not mushy. Then carefully remove to individual glass
dishes (the dishes should be warmed to prevent them from
breaking); pour over the apple a portion of the cooked tapi-
oca. Serve just warm.
GREEN CORN PUDDING.
Take \ pint sweet corn, cut from the ear, or canned corn
will do, 2 eggs, i pint of almond milk, and a little salt.
Beat the eggs, add the milk, salt, and corn, and steam one
hour.
BREAD PUDDING.
Take I cup of toasted bread-crumbs, \ cup of sugar, i
quart of water or nut milk, the beaten yolks of 4 eggs,
and 1 whole egg. Mix thoroughly, and flavor with salt and
vanilla. Pour into an oiled pudding dish; set in a pan of
hot water, and bake until the custard is well set. Remove
from the oven, and cool. Then cover with 1J cups of prune
marmalade. Cover the whole with a meringue made of the
whites of 4 eggs beaten with 4 tablespoonfuls of sugar.
Brown in the oven. Very nice.
MOTHER'S PUDDING.
Take 1 cup of chopped seedless raisins, 2 cups of chopped
tart apples. Mix together, and fill a granite basin with alter-
nate layers of the fruit and bread-crumbs, having the bread-
crumbs on the top. Do not use more bread-crumbs than
fruit. Moisten the whole with a tablespoonful of lemon-juice


PUDDINGS
337
in a cupful of cold water. Let stand for a few minutes, and
then add enough more water to thoroughly saturate. Place
in a larger basin of hot water, and bake until the apples are
perfectly tender.
STEAMED APPLE PUDDING.
Take 2 cups of grated bread, J cup seeded raisins, 1 cup
of chopped apples, \ cup of sugar, and 3 eggs.
Mix the bread-crumbs, laisins, apples, and sugar thor-
oughly together, and add the eggs well beaten. A little
grated nutmeg may be added if desired.
FIG PUDDING.
Take 5 eggs, J cup of ground figs, 2 cups of bread-crumbs,
§ cup of sugar, 1 cup of coarsely ground nuts, and 1 cup
chopped citron or j pound dried citron ground through the
mill. Add \ teaspoonful of vanilla, and salt to taste. Beat
the eggs without separating, and mix with the other ingredi-
ents. Put in a pudding dish, and steam four hours.
APPLE DUMPLING.
Make the dough the same as for roly-poly given on
next page. Pare as many tart apples as you want dump-
lings. Take out the core with a sharp knife; or a new
clothes-pin may be used, by taking hold of the spreading part
of the pin, and pressing it in at the blow end of the apple;
then whirl it around a few times, and the core will come out
nicely, and leave the apple whole. Fill the hole with sugar.
Roll out the dough about one-half inch thick, or thicker if you
desire, take enough to cover the apple, and pinch together.
When all the apples are covered, let it rise until it is light, and
bake in a moderate oven.
22


33»
GUIDE FOR NUT COOKERY.
APPLE ROLY-POLY.
Make a raised biscuit dough as follows: J cake of com-
pressed yeast or \ cup of home-made yeast, i cup of nut
milk. Let rise until very light, then add the following: \ cup
of sugar, i cup of nut meal, a little salt, and flour enough to
make a stiff dough. Roll out two thirds of an inch thick.
Have ready 2 cups of chopped apples, \ cup of raisins, and 1
tablespoonful of walnut meal. Mix, and spread on the dough:
then beginning at one end, roll up like a jelly roll cake.
Press edges well together to keep the juice in. Set where
it will rise, and when light, steam for one hour or more.
CARROT PUDDING NO. I.
Take 1 cup of cooked carrots rubbed through a colander,
1 cup of nut milk made by dissolving 1 teaspoonful of nut but-
ter in a cup of water, .', cup of sugar, pinch of salt, and 1 well-
beaten egg. Flavor with vanilla. Mix thoroughly together,
and bake like custard.
CARROT PUDDING NO. 2.
Take 1 cup of grated carrots, \ cup of coarsely ground
nuts (walnuts, hickory-nuts, or pecans), 1 cup of seeded
raisins, 2 tablespoonfuls of sugar, 4 teaspoonfuls of flour.
Salt and flavor to taste. Steam four hours. Place in the
oven, and serve hot with fruit sauce.
LEMON PUDDING.
Take \ cup of coarsely ground nuts (walnuts or hickory-
nuts are best), 1 lemon, 1 cup of sugar, 1 cup of flour, 3 eggs,
1 teaspoonful of salt, 1 pint of bread-crumbs. Mix bread-
crumbs, nuts, flour, and sugar well together, and some of the


PUDDINGS.
339
grated rind of the lemon and strained juice. Moisten this
mixture with eggs and sufficient water to make a thick batter.
Put into an oiled pudding dish, and steam three hours.
This recipe is not good for weak stomachs, as the lemon
hinders the digestion of starch, and is apt to cause it to fer-
ment in the stomach.
ESCALLOPED APPLES.
Oil a pudding dish, and put a layer of peeled, sliced apples
in the bottom. Sprinkle with sugar and flour and a very little
nut meal. Fill the dish in this manner, and bake one hour,
covering the dish to prevent burning on the top. Serve cold
or hot.
FLOATING ISLAND.
Make a custard of the yolks of 4 eggs and 2 whole eggs,
I of a quart of water, a pinch of salt, and sugar to taste.
Cook just enough to let the custard set, but not to get watery.
Pour into a large dish. Beat the whites of the eggs to a stiff
froth, flavoring with sugar and vanilla. Take a spoonful at
a time, and place in gently boiling water; leave a minute and
turn over, leave another minute and take out, placing on top
of the custard. Serve as cold as possible.
APPLE FOAM.
Peel and grate 1 large sour apple, sprinkling over it a
small cupful of powdered sugar as you grate it, to keep it
from turning dark. Break into this the whites of two eggs,
and beat it all constantly for one-half hour. Take care to
have it in a large bowl, as it beats up very light and stiff.
Heap this in a glass dish, pour a fine, smooth custard around
it, and serve.


34Q
GUIDE FOR NUT COOKERY.
CRANBERRY TAPIOCA.
Take 3 cups of cranberry juice, the juice of 1 orange, A
cup "minute " tapioca, or sago, and \ cup sugar; boil gently
for fifteen minutes; serve with nut cream.
TAPIOCA AND NUTS.
Soak 1 cup of tapioca in 1 pint of water, add 1 quart of
boiling water, and cook in a double boiler until clear; then
stir in 1 cup of seedless raisins and 1 cup chopped almonds
and cook one hour or longer. Some use stoned or even
whole raisins, and others a mixture of raisins and currants.
This can be molded, and used cold with nut meal sprinkled
over it, or with a nut gravy.
FAIRY PUDDING.
Select good tart apples that will cook quickly, put them
in a bowl or pudding dish, and place in the oven to heat.
While it is heating, make a puff paste by mixing 1 cup of
flour, 1 cup of nut milk, 1 egg well beaten, and a little salt.
Beat the flour and salt into the milk, then add the well-
beaten egg by folding it in, and pour this over the apples,
which should be sprinkled with a little sugar before pouring
on the batter. Bake in a quick oven.
SURPRISE PUDDING.
Cut one-half inch slices of white bread with a cooky cutter,
and pour over the pieces cranberry juice, or any other fruit
juice which will color them pink or red; place two together
on a saucer, and cover with a hot sauce made with 1 pint of
cocoanut milk thickened with 1 tablespoonful of corn-starch,
and sweetened to taste. Stir until it thickens, and let cook


PUDDINGS.
341
for about ten or fifteen minutes; then pour this hot over the
pink rounds of bread, and serve at once. The white sauce
covers up the pink, and gives a pleasant surprise to the eater.
SURPRISE DESSERT.
Take slices of white bread and cut out some stars of
medium size. Spread them with dates, which have been

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Suri'RIsf. Dessert.
ground, and stirred to a paste with water. When spread,
put two of the stars together. If desired, the bread may be
spread with nut butter before putting on the dates. Put on
the top of each a little pyramid of jelly cut by turning a tea-
spoon in the jelly. The accompanying figure will help to get
the correct idea. This dessert is to be served in individual
dishes with nut cream; cocoanut cream is very nice with this
dessert.


FOR NEW RECIPES.
. I


FOR NEW RECIPES.
[ 343 ]


SAUCES FOR PUDDINGS.
ALMOND CREAM SAUCE.
TAKE I cup of almond cream, J cup of powdered sugar.
Cream together, and just before serving, add vanilla, and
2 tablespoonfuls of white currant juice or white grape juice,
or if desired, the juice of i lemon.
ALMOND SAUCE.
Take i cup of almond milk, and when boiling, thicken
with i teaspoonful of white flour rubbed smooth in a little
cold water. Add 2 tablespoonfuls of sugar, then stir in J cup
of almond meal, or almonds blanched and dried in the oven
until crisp and then chopped, and lastly add the well-beaten
white of an egg, folding it in. Remove from the stove at
once. Other nuts may be used in the same way.
APPLE SAUCE.
Select good tart apples that have a white flesh; peel and
grate, adding a little sugar while grating to keep them from
turning dark. To i grated apple add the white of i egg and
i tablespoonful of sugar. Beat for twenty or twenty-five
minutes, and then place on top of a dish of pudding. This is
especially nice for cold puddings, but the sauce should not be
made until needed.
[ 344]


SAUCES FOR PUDDINGS.
347
LEMON SYRUP.
Select good, solid, heavy lemons, as the soft, spongy ones
contain but little juice; wash and wipe them dry. Roll on a
plate or platter until the oil starts, then rub with sugar (gran-
ulated is the best) until all the oil is taken up by the sugar.
Squeeze out the juice, and strain it through a cloth to remove
all the seeds and white particles, as they will make it bit-
ter. Allow about 1\ pounds of sugar to I pint of juice,
using the sugar in which the lemons were rubbed. Let it
boil gently for fifteen or twenty minutes, and strain if it is
not clear. Reheat, bottle, seal tight, and put in a cool place.
Lemon syrup, sealed in this way, will keep for any length of
time, and is always ready for use; it is nice for flavoring pud-
dings, sauces, cakes, and pies.
ORANGE SYRUP,
Select good, fresh oranges, wash and wipe them well, and
roll them on a platter until the oil starts from the pores, then
take i pound of sugar, a little in each hand, and rub the
oranges until all the oil is out, changing the sugar as is
needed, and do this with all the oranges you wish to make
into syrup in the same way. Then squeeze out all the juice,
strain it, put in the pound of sugar saturated with the oil,
which will be enough for i pint of the syrup. Put on the
back of the stove, and simmer gently for fifteen or twenty
minutes. Then if it is not perfectly clear, strain through a
cloth. Reheat, and put it in bottles; cork, and seal tight.
This syrup is very nice to flavor puddings and pies, and can
be made when oranges are cheap, and then can be kept the
year round.


348
GUIDE FOR NUT COOKERY.
MAPLE SUGAR SAUCE.
Take 1 cup of maple sugar and 1 cup of water; place on
the stove, and let simmer for one-half hour, removing all the
scum. Add 2 tablespoonfuls of walnut meal or any nut meal
desired. Add 1 teaspoonful of flour rubbed smooth in a little
cold water and \ teaspoonful of vanilla, or a little grated nut-
meg may be used if preferred.
NUT CREAM SAUCE.
Take \ cup of molasses, \ cup of water or nut milk, and 1
tablespoonful of lemon-juice. Thicken with flour, and flavor
with nutmeg or vanilla.
ORANGE SAUCE.
Take the juice of 2 oranges, and enough water to make
1 \ cups of liquid. Put in the inner part of a double boiler,
and when boiling stir in 1 heaping teaspoonful of corn-starch
rubbed smooth in a little cold water, place in the outer cup
of the double boiler, and cook for fifteen minutes. Meanwhile
beat the whites of 2 eggs until stiff and dry, and pour the hot
sauce over them, beating constantly to keep it smooth; then
pour back into the double boiler and return to the stove, stir-
ring constantly until it is creamy and the egg is set. Then
serve hot on steamed or baked pudding.
PLAIN SAUCE.
Take :{ cup of nut butter, 1 \ cups of sugar. Rub
together. Add 2 well-beaten eggs, and just before serving,
add enough boiling water to make a thick cream.


SAUCES FOR PUDDINGS.
349
PLAIN NUT SAUCE.
Take J cup of nut butter, either almond or peanut, 2
well-beaten eggs, and enough boiling water to make a thick
cream. Flavor with vanilla, and serve at once.
PINEAPPLE SAUCE.
Grate a pineapple, add a little water, and let simmer
until tender, then add I cup of sugar, if it is a large pine-
apple, but less if a small one. Let boil for five minutes, and
serve. If desired, thicken with a little corn-starch.
STRAWBERRY SAUCE.
Take 1 pint of mashed strawberries, 1 large tablespoonful
of nut butter (almond butter preferred), 1 \ cups powdered
sugar, and the beaten white of an egg. Take a little of the
strawberry juice and mix with the butter until it is like thick
cream. Now add the sugar, and beat very lightly; add the
egg, and just before serving, add the mashed strawberries.
STRAWBERRY FOAM.
Take 1 pint of nice, ripe strawberries that are perfectly
fresh; hull, wash, and drain until dry; then add the whites of
2 eggs, J cup of sugar, and beat with an egg beater until very
stiff, or from twenty to twenty-five minutes. Serve at once.


FILLINGS.
ALMOND FILLING.
BLANCH \ pound of almonds by putting on boiling water
and leaving them for two or three minutes; then pour off
the water, and rub off the skins. Place in a warm oven to drv,
and when thoroughly dry (if not well dried, they do not grind
well), leave out \ cup, and grind or pound the remainder
to a paste in a mortar. Beat the whites of four eggs to
a crumbly stiffness. Add i teaspoonful of rose-water and
\ pound of powdered sugar. Fold all together. Spread
in a thin layer on the top of each layer of cake; take the
almonds that were left out, slice them crosswise quite fine,
and cover the top. A sprinkling of red sugar sand adds to
the beauty of the cake; other colors may be used if desired.
APPLE SNOW FILLING.
Grate 2 nice, ripe apples which have a white flesh, sprin-
kling on a little sugar as you grate, to prevent their turning
dark (pulverized sugar is bestV Add to the apples the whites
of 2 eggs, and beat, adding i cup of pulverized sugar, a little
at a time. Beat continuously for twenty minutes or more,
and spread between the layers.
CRANBERRY FILLING.
Cook some good, dark-red cranberries in as little water as
possible; when done, put through a sieve. Add 2 cups of
pulverized sugar, and 2 whites of eggs, and beat for twenty or


FILLINGS.
351
twenty-five minutes; then use at once. Other fruit may be
used in the same way. These cakes should be eaten the
same day that they are baked.
CORN-STARCH FILLING.
Take 1 cup of nut milk, 1 tablespoonful of corn-starch, 1
egg beaten to a cream, \ teaspoonful of vanilla, \ pound of
powdered sugar, and 1 teaspoonful of rose-water. Put a little
of the cold milk on the starch, and the rest of the milk on
the stove; when boiling, add the well-beaten eggs and sugar,
and stir it constantly until the custard sets, but be careful that
it does not curdle. Remove it from the fire; add the flavor-
ing, and set away to cool; then spread on the cake.
CHOCOLATE CREAM FILLING.
Make a filling like the above, and when done, add 4
tablespoonfuls of grated chocolate which has been dissolved
by placing in a basin over the tea-kettle, or in some warm
place. Set away to cool before using.
CHOCOLATE FILLING NO. U
Take \ \ cups of powdered sugar, yolks of 2 eggs, \ cup of
boiling water, and \ pound of sweet vanilla chocolate. Stir
all together until it makes a smooth cream, to be spread
between any nice layer cake.
CHOCOLATE FILLING NO. 2.
Take the whites of 3 eggs whipped to a stiff froth, 12
ounces of powdered sugar, 1 teaspoonful of vanilla, and 3
tablespoonfuls of grated chocolate. Set the sugar and choco-


CAKES.
CAKES and pies which are filled with animal fats, irritating
spices, and are raised with baking-powder or soda, are
certainly very unwholesome; to use them in our bill of fare
could work nothing but injury to all who partake.
Animals are becoming so diseased that it is no longer safe
to use their flesh as food, and even if they were not diseased,
free fats are hard of digestion. Neither the saliva nor the
gastric juice digests fats; therefore if particles of food are
covered with free fat, the gastric juice can not digest them,
and they remain in the stomach undigested.
In weak stomachs, fermentation will set in, and a sour
stomach and sometimes headache will be the result. Nut
butter, nut meal, etc., are not free fats, as they can be
readily dissolved in water, forming an emulsion or cream,
while free fats will float on top of the water and not mix.
The spices so commonly used in cakes and pies are not
foods, and only act as irritants in the stomach. The soda and
baking-powder, generally used in cake baking, are very
injurious. Soda is alkaline in its nature. The gastric juice
is acid. If too much soda is used for the sour milk or cream
of tartar, the effect will be to sweeten the gastric juice, and
destroy its digestive properties. Baking-powder which is
mixed with the proper proportion of alkali and acid elements,
is not so apt to have that effect, but all baking-powders are
more or less adulterated with alum and other elements which
are very injurious to the stomach.
[354 ]


356 GUIDE FOR NUT COOKERY.
flour is added, they should be worked as little as possible or
the cake will be tough and heavy. A great deal depend?
upon the baking; if the oven is too hot, the cake will crust
over before it has time to rise; if it is too cool, the air will
escape before the heat is sufficient to expand it, and in either
case it causes a failure. A moderate and even temperature is
what is needed. The cooling also has something to do with
its being a success. Sometimes they look nice and light when
removed from the oven, and then begin to fall. The best rem-
edy for this is to bake in the Misses Lisk's baking tins. They
do not need oiling; when the cake is done, turn it bottom side
up on the legs of the tin until it is cold. If these tins can not
be had, bake in a common bake tin, lined with oiled paper.
When done, cover the top with a paper or napkin to prevent
its cooling too fast.
The flour for cake making should be granular ground;
spring wheat is the best, although all kinds can be used, but
will not be so light. Gluten can be used instead of flour, but
requires only two thirds as much.
Granulated sugar is the best for cake making, and should
be of fine granules. The coarse granulated sugar will not
make a light cake.
None need fear that they will not succeed, for persever-
ance will win the race. If the first cake is not so very light,
the next one will be better; for experience will help to make
it faster, and rapidity is the most essential thing in making
unleavened cakes.
ALMOND CAKE.
Take \ pound of powdered sugar, A pound of seedless rai-
sins, 4 eggs, \ pound of rice flour, 6 ounces of flour, t cup of
almond meal. Mix meal and sifted sugar together, beat the
yolks and whites separately to a stiff froth, then fold them


CAKES.
together, and fold in the meal and sugar. The raisins should
be well washed and powdered with flour, and lastly fold in
the flour. Have ready the following icing: i cup of sifted
powdered sugar, 2 whites of eggs, J pound of almond but-
ter. Oil a bake tin, and put in a layer of the cake dough,
then spread with a thin layer of the icing, and so on, having
the cake on top. Bake in a moderate oven.
COCOANUT CAKE NO. J.
Take 5 eggs, 1 cup of almond meal, 1 cup of sugar, salt
to taste, 1 tablespoonful of water, 1 cup of granular white
flour (Pillsbury's Best). Beat the yolks and whites sepa-
rately. To the beaten yolks add the sugar a little at a time,
continually beating. Then add the salt to the whites, and
beat until quite stiff, then add the water, and beat until it has
a cooked appearance. Turn the whites into the yolk mix-
ture, and fold in lightly, so as to not get the air out of the
whites. Then fold in the nut meal in the same way as the
whites of the eggs; lastly fold in the sifted flour. Work as
little as possible after the nuts and flour are added, as it will
make it heavy and tough. Bake on jelly tins, and when cool,
use for a filling a cocoanut sauce as directed (see index).
Sprinkle dessicated cocoanut on top.
COCOANUT CAKE NO. 2.
Take J pound of grated cocoanut, j pound of granulated
sugar, J pound of flour, 5 eggs, 1 tablespoonful of nutcoa, 1
pint of water, and 1 teaspoonful of flavoring if desired. Add
the sugar slowly to the eggs, beating as you mix, then add the
nutcoa and the other ingredients, leaving out about 1 cup of
the grated cocoanut. Put in an oiled pie-tin, and bake.


CAKES.
359
Set on the corner of the range, and add j pound of white
flour, beating with a spoon for five minutes until you obtain
quite a thick batter. Add two or three eggs one by one, also
the grated cocoanut, and i tablespoonful of cocoanut oil with
the flavoring. Use this paste for cocoanut cream cake.
COCOANUT CREAM CAKE.
Grated cocoanut 2 cups, cocoanut cream paste, 1 pound,
and sugar 3 tablespoonfuls. Drop a spoonful of cream paste
(recipe above) on an oiled pie-tin. Sprinkle with granulated
sugar, gently letting off the excess of sugar; then sprinkle
about J teaspoonful of grated cocoanut on each cake, and
bake in a moderate oven until well colored.
FAMILY CAKE.
Take \ pound of rice, J pound of flour, 12 eggs, | pound
of sugar, and 1 ounce of caraway seed. Beat the eggs one-
half hour, add the other ingredients, and bake one hour.
This is a very nice cake.
FRUIT CAKE.
Take 1 pound, or ij cups, of sugar, 12 eggs beaten sepa-
rately, 1 pound, or 2\ cups, of white flour, 1 gill of nut cream,
1 pound of filberts ground to a meal, 2 tablespoonfuls of
minced celery, \ nutmeg grated, \ \ pounds of seeded raisins
chopped, 1 pound of chopped fresh citron, or J pound ground
dried citron, and a pinch of salt. Beat the yolks and whites
separately, then put them together, and add the other ingre-
dients, Put in pans lined with oiled paper, and bake in a
moderate oven for one hour.


360
GUIDE FOR NUT COOKERY.
FRUIT CAKE WITHOUT EGGS.
Take 2 cups of grated white zwieback, I cup of granu-
lated sugar, 1 cup of walnut meal (butternuts or hickory-
nuts may be used if desired), 1 cup of seedless raisins, J cup
of chopped citron, J cup of white flour, J of a nutmeg, 1
tablespoonful of minced celery, and a pinch of salt. Mix the
bread-crumbs, sugar, and flour together, and add to them
enough nut milk to make a stiff batter. Beat well for five
minutes, then add the other ingredients, and bake in a slow
oven for one hour.
HONEY CAKE.
Take 1 pint of honey, 1 cup of sugar, 1 cup of nut meal,
1 teaspoonful of ground caraway seed, and enough flour to
knead well. Mix all together well, and add enough flour to
knead. When smooth, roll out quite thick. Score on the
top, and bake in a sheet on an oiled tin.
HONEY CAKE WITH EGGS.
Take 1 pint of strained honey, 2 tablespoonfuls of sugar,
IJ cups of nut meal, \ teaspoonful of caraway seed, 1 table-
spoonful of lemon-juice, and 6 eggs. First beat the yolks of
the eggs until thick, then add the honey, a little at a time,
and beat again very thoroughly. Add the caraway seed,
which should be ground fine. Then add the salt to the
whites, and beat until frothy; add the lemon-juice, and beat
until white and crumbly; then fold in the yolk mixture, the
nut meal, and flour. Put in the bake tins as soon as possi-
ble. Bake in a moderate oven until an inserted straw or
knitting-needle will come out clean. Then turn bottom side


CAKES.
361
up on something so as to let the air circulate around the cake.
The tins should not be oiled, or the cake will fall out when
inverted.
GOLD CAKE.
Take J pound of sugar, | cup of fine almond meal, the
yolks of 8 eggs, 1 pound of flour, juice of 1 lemon, and J
teaspoonful of vanilla or rose-water. Beat the yolks one-half
hour, adding the lemon-juice a little at a time, then add the
sugar, and beat in the almond meal, and lastly fold in the
flour. Bake at once in a moderate oven.
LEMON CAKE.
Take 3 eggs, 1 scant cup of sugar, 1 cup of flour, 1 table-
spoonful of lemon-juice, 1 tablespoonful of ice-water, and a
pinch of salt. Beat yolks to a cream, add sugar, beat up
again to a stiff cream, then add them to the whites (previ-
ously beaten stiff) by pouring over gently, dipping down the
side> of the bowl and up through the center with as few
strokes as possible. To avoid toughening, sift over it half
the flour, folding it in, and add the remainder. Bake in
unoiled tins, two layers, twenty minutes. Filling: —
White of 1 egg, grated rind and juice of 1 lemon, tea-
spoonful of lemon essence, and thicken with confectioners'
sugar. Or use the following : —
Take 2 tablespoonfuls of water, 4 tablespoonfuls of con-
fectioners' sugar, 2 tablespoonfuls of nut butter. Mix thor-
oughly, and beat to a creamy consistency.
LADY BISCUITS.
Sift I pound of powdered sugar, add ^ cup of water, place
in the saucepan on the stove, then add the yolks of 9 eggs,
and beat until it is warm; then remove from the stove, and


302
GUIDE FOR NUT COOKERY.
beat for ten minutes, or until it is cold. Whip the whites
with a pinch of salt to a very stiff froth, then fold them with
the other mixture, and lightly fold in 10 ounces of white
flour. A little vanilla may be added to the whites while
beating. Bake in well-oiled gem irons, sifting powdered
sugar over the top, or a little colored sugar may be used.
Bake in a moderate oven for fifteen minutes.
MALT CAKE.
Take i cup of malt, i tablespoonful of sugar, i cup of nut
meal, J teaspoonful of vanilla, ij cups of gluten or zwieback,
i tablespoonful of lemon-juice with a little of the grated rind,
and 4 eggs. Separate the eggs, and beat the yolks until stiff;
then add the grated lemon rind and the malt a little at a
time, beating it vigorously. Then pour it into the whites of
the eggs, which should be beaten to a very stiff froth. The
best way is to add the salt to the whites, and beat until
frothy, but not stiff or white, then add the lemon-juiee and
beat until it is very fine, stiff, and crumbly. Now fold the
whites and yolks together, fold in the nut meal, and lastly
the gluten or bread-crumbs as lightly and quickly as possible.
Bake in the Misses Lisk's bake tins if possible; if not, bake in
a common cake tin without oiling, and when done, turn bot-
tom side up across another tin that is right side up, so that the
air can circulate under the cake. By turning bottom side
up, it will prevent it from falling while cooling. To prepare
bread-crumbs, let some white, light, bread dry until is it per-
fectly dry clear through. The larger the pieces of bread are,
the easier it is to get hold of it to grate. Then sift through
a sieve to remove the coarser particles. They can be rolled
on a bread board and sifted again. When there is danger of
their being heavy, use the bread-crumbs instead of flour


GUIDE FOR NUT COOKERY'.
a little of the grated rind, \ cup of peanut cream, a pinch of
salt, 4 eggs, and a little nutmeg if desired. Mix the bread-
crumbs with the nutosia and the grated lemon peel, beat
the yolks of the eggs stiff, add the sugar, and beat again,
then add the nut cream. Beat the whites two minutes in a
separate dish. Add salt and lemon-juice, and beat until
very stiff and crumbly. Pour in the yolk mixture and fold
in carefully; then fold in the mixture of bread-crumbs and
nutosia and the raisins dried and rolled in fl6ur. Bake in
well-oiled gem irons for fifteen or twenty minutes.
COCOANUT OIL CAKE.
Stir together until very creamy and light i pound, or 2\
cups, of sugar, and \ pound, or \ cup, of cocoanut oil.1 Sepa-
rate the whites and yolks of 8 eggs, add a pinch of salt to the
whites, and beat until thick, but not too stiff, then add I
tablespoonful of lemon-juice, and beat until it is very stiff and
has a cooked appearance; place on the ice while beating the
yolks; beat the yolks until stiff, and add one half the grated
rind of i lemon, then pour the yolk mixture with the beaten
whites. Fold in carefully but quickly, dipping the spoon in at
the edge of the dish and bringing it up through the middle.
Beating or stirring causes the air which you have beaten into
the eggs to escape. Then fold in lightly I pound of flour,
sifting on about one fifth of it at a time. Work as little as
possible after adding the flour or it will not be so good. The
secret of making nice cake without baking-powder is in hav-
ing all the material ready before beginning the cake, and in
the rapidity with which it is put together.
l Recipes for making nut oils can be found on p. 82. No. 1.


CAKES.
365
COCOANUT OIL COOKIES.
Take j cup of cocoanut oil, 1 cup of sugar, and 3 eggs
beaten together to a cream. Use just enough flour to mix,
and roll thin.
NUT CAKE.
Take 5 eggs, 1 cup of fine, granulated sugar, | cup of
gluten No. 3 or 1 cup of granular white flour, 1 cup of
coarsely ground nuts (walnuts, hickory-nuts, pecans, hazel-
nuts, or almonds, or peanut meal), 1 tablespoonful of cold
water, \ teaspoonful of vanilla, and J teaspoonful of salt.
Have all things in readiness. Separate the eggs, and beat
the yolks until they are thick, then add the sugar a little at a
time, beating all the time until it is very stiff. Add the salt to
the whites of the eggs, and beat until thick but not very stiff.
Add the water and the vanilla, and beat until it has a cooked
appearance. Then fold the yolk mixture into the whites, put
in the nuts and fold gently but quickly in, and lastly fold in the
flour gently but quickly, and just enough to have it even. Too
much working after the flour and nuts are added makes it
tough and lets the air out. (The Misses Lisk's cake tins are
the best. Do not oil them.) Bake in a moderate oven
forty-five minutes and turn the tins top side down to cool.
NUT CUP CAKE.
Take | cup of nut cream made by dissolving 1 heaping
teaspoonful of nut butter in £ cup of cold water, j cup of fine
granulated sugar, | cup of granular flour (spring wheat is
best), 1 tablespoonful of corn-starch sifted with the flour, 2
eggs, and salt and flavor to taste.
Put together the same as gems or puffs. Have all the
material ready before commencing to put the cake together.


366
GUIDE FOR NUT COOKERY.
First, oil the gem irons and put them on the stove to warm.
Now beat the yolks of the eggs, sugar, salt, and flavoring
together until they are all of a foam, then take the hand and
add the flour, slowly beating all the time to incorporate as
much air as possible. When the flour is all in, add lastly the
whites of the eggs which have previously been beaten very
stiff. It is best to beat the whites first and place in an ice-chest
or in a cool place, while you make the rest of the cake. Fold
or stir the whites in just enough to have it well mixed. Fill the
gem irons, and bake in a moderately hot oven.
NUT AND FRUIT CAKE.
Work together until smooth and creamy J pound (ij
cups) of sugar, and i tablespoonful of nutcoa. Add 5 eggs,
the whites and yolks beaten separately; J pound of almond
meal, \ pound of stoned raisins, or seedless, j pound of finely
chopped citron, fresh if you have it, if not, use j pound of the
dried citron ground through a mill, a little grated orange peel
or a little nutmeg. Fold well together, but do not stir or
beat it, and bake in the Misses Lisk's cake tins in a rather
slow oven. When done, remove from the oven and turn
bottom side up on the legs.
RAISED CAKE.
Take 1 pound of sugar, 1 cup of peanut oil, 1 pint of
peanut milk, 1 pint of warm water, flour as required, 1 cup
of liquid yeast, \ pound of raisins, 1 teaspoonful of caraway,
\ nutmeg grated, and 1 spoonful of vanilla. Cream the oil
and sugar together, add the water and milk and enough flour
to make a stiff dough, add the yeast and set overnight to
rise; in the morning add the fruit well washed and dredged


CAKES.
3<57
with flour; then add the salt and flavoring. Put in oiled
baking tins and let rise. Bake forty-five minutes in a
moderate oven.
RICE CAKE.
Take 10 ounces of ground rice, 3 ounces of white flour, 8
ounces of powdered sugar, sifted, 8 eggs, and 1 teaspoonful
of rose-water. Sift the flour, sugar, and rice together into
the well-beaten yolks of the eggs, add the rose-water and a
pinch of salt to the whites, beat to a very stiff froth, and
fold it into the rest. Bake the cake in a deep pan lined with
an oiled paper. If the oven is the right temperature, the
cake will bake in twenty minutes.
RICE CUP CAKE.
Take 4 eggs, separate the whites and yolks, and beat the
yolks ten minutes; then add 1 cup of sugar and beat again.
Add a pinch of salt and 1 tablespoonful of lemon-juice to the
whites of the eggs, and beat until crumbly; then fold with
the yolk mixture; also fold in \ cup of ground rice and ^ cup
of white flour sifted. Bake in gem irons or patty pans. A
little ground caraway may be used if desired.
RAW PEANUT CREAM CAKE.
Take 1 cup of sugar, 4 eggs, 1 cup of white flour, J tea-
spoonful of vanilla, 1 small lemon, and a little salt. Add the
salt to the whites of the eggs, and beat until they are frothy;
then add \ of the lemon-juice, and beat until it is very dry
and has a cooked appearance. Set them in a cool room while
beating the yolks. Add the remaining J of the lemon-juice
to the yolks, and beat until stiff, then add the sugar and beat
again. Add the raw peanut cream and beat very thoroughly,


368
GUIDE FOR NUT COOKERY.
adding the vanilla. Then fold the white and yolk mixture
together, dipping the spoon down at the edge of the dish and
bringing it up through the middle; then add the flour, sifting
on half at a time and folding it in carefully. Work as little
as possible, and bake in tins that are not oiled, in a very
moderate oven for one and one-fourth hours. Try with a
knitting needle, and when done, turn bottom side up on an-
other tin so as to let the air circulate under the cake. The
object in turning it bottom side up is to keep it from falling
after it is removed from the oven.
SEA FOAM CAKE.
Mix together 1 J cups of powdered sugar, 1 cup of granu-
lar white flour sifted three or four times. Then beat the
whites of 8 eggs for two minutes. Add a pinch of salt and 1
tablespoonful of lemon-juice, and beat until very stiff and
crumbly, then fold in carefully, but quickly, the flour and
sugar mixture, sifting in about one fourth of it at a time.
Bake the same as snow cake.
SPONGE CAKE.
Take 4 eggs, \ cup of sugar, 1 tablespoonful of water, \
spoonful of vanilla or rose-water, and 1 cup of white flour.
Beat the yolks of the eggs until very stiff, then add the sugar
a little at a time until all is in, then add the water and flavor-
ing and beat again. Add a little salt to the whites of the
eggs and beat until they have a cooked appearance, and then
fold them into the yolk mixture. Do not stir, as that will
let the air out, but put the spoon down at the edge of the
dish and bring it up though the middle. Sift the flour over
it a little at a time, and fold in the same way, working as
little as possible; for too much working will make it tough.


CAKtS.
369
It should be thick and spongy when ready to put in the
tins. If it is liquid, it is not a perfect success. The secret
of making good unleavened cakes is in having everything ready
before beginning to make the cake, and also in the rapidity
with which it is put together.
SNOW CAKE.
Have all material and dishes ready before beginning the
cake, and have the oven of the right temperature. Take the
whites of 9 fresh, cold eggs and beat a few minutes, then add
a pinch of salt, and 1 tablespoonful of lemon-juice, and beat
until it is very stiff and crumbly; then beat in 1 cup of very
fine granulated sugar, adding a little at a time, and lastly
add 1 cup of white flour which has been sifted three or four
times before measuring, adding a little at a time, and folding
it in very carefully. Bake in Misses Lisk's baking tins with-
out oiling, or in common baking tins lined with an oiled
paper, being careful not to jar the tins, or the cake will fall.
SWEATMEET ROLLS.
Roll out a strip of tart paste about one eighth of an inch
in thickness. Spread it with jam or ground fruits, such as
raisins, dates, or figs. Roll it up, and pinch the ends up
tight to keep the sweetmeats in; glaze with the white of an
egg. Bake in a moderate oven.
WATERMELON CAKE.
White part: Take the whites of 8 eggs, add a pinch of
salt and 1 tablespoonful of lemon-juice, and beat to a stiff
froth. Add the sugar, a little at a time, and continue beat-
ing; then add the flour, and fold in carefully.
»4


CAKES.
37'
WASHINGTON WEDDING CAKE.
Take 2 pounds of raisins, 2 pounds of currants, i pound
of citron, i pound of almond meal, i pound of sugar, J
pound of almond butter, i pound of flour, i dozen of eggs, i
tablespoonful of vanilla, i grated nutmeg, \ cup of water,
i teaspoonful of salt. The raisins and citron should be both
cut up and rolled in flour. After the eggs are beaten very
light, stir the fruit into them. Cream the almond, sugar,
and water together. After stirring in the other ingredients,
fold in the flour lastly. Turn into a well-oiled fruit-cake tin,
and bake slowly for two or three hours. If it bakes too fast
on top, put over it a piece of tin, a sheet-iron lid, or brown
paper will do. This makes a very large cake.
COCOANUT CREAM CAKE.
Take 4 eggs, 1 cup of white flour, 1 cup of white granu-
lated sugar, I cup of cocoanut cream, juice of 1 small lemon,
and a pinch of salt. Put the salt and one half of the lemon-
juice into the whites of the eggs, and beat until it has a
cooked appearance, and place in a cool room or on ice while
beating the yolks. Then add the rest of the lemon-juice to
the yolks of the eggs, and beat until quite thick and creamy;
then add the sugar and beat again, and lastly add the cream,
and beat until it is thick. Then fold it into the white mixture,
but do not beat it, and carefully fold in the flour, sifting a little
of it, or about one fourth of it, on the top at a time. Work as
little as possible after the flour is added, as it will make it
tough. Bake in a moderate oven for 1 \ hours, being sure
that it is done before removing. Cakes can not fall after
they are' done, if they are turned bottom side up when taken


372
GUIDE FOR NUT COOKERY.
from the oven, but the tins must not be oiled, and they
must rest on something, so that the air can circulate under
the cake.
HICKORY CREAM CAKE.
Take ij cups of white flour, i small cup of granulated
sugar, one scant half cup of hickory cream (this should be
quite thick). Then mix with it the whites of the eggs, which
should be beaten with the salt and lemon-juice until it has a
cooked appearance. Fold them together carefully, and then
fold in the flour, and pour into unoiled tins. Bake in a
moderate oven for one hour and fifteen minutes. It takes
longer to bake than cakes shortened with nut meal. It is
always best to try them with a knitting-needle before remov-
ing from the oven. This cake has a strong hickory-nut flavor,
and is moist and tender like a cake made of dairy cream. It
is very nice for loaf cake or jelly roll.
NUT CREAM COOKIES.
Take J cup of thin nut cream, 4 eggs, 1A cups of whites
flour, I teaspoonful of vanilla, and a pinch of salt. Beat the
whites and yolks separately, adding the salt to the whites
before beating and the sugar to the yolks after they are well
beaten; then mix them, and add the raw peanut cream, and
beat again very thoroughly; then pour over the beaten whites,
and fold carefully in; lastly fold in the white flour; have
ready some well-oiled tins, and drop on about \ tablespoonful,
and spread around in the shape of a cooky. If desired, a
raisin may be put in the middle, or some almonds which have
been coarsely chopped may be sprinkled over the top. A
candied cranberry or cherry may be placed in the center, but
it must be put on after baking.


374
GUIDE FOR NUT COOKERY.
CHESTNUT SWEET SOUFFLE.
Take 2 cups of sifted stewed chestnuts, 2 eggs, j cup of
sugar, and a pinch of salt. Separate the eggs, and beat the
yolks to a stiff cream with the sugar; then add the sifted
chestnuts, a little at a time, and beat them in. Add the salt
to the whites of the eggs, and beat until stiff and crumbly.
Then fold the two mixtures together, pour into an oiled pie-
tin, and bake in a quick oven.
DATE DROP CAXES.
Take 1 cup of stoned dates, 1J cups of nut meal made
from any kind of nuts, 3 eggs well beaten, ^ teaspoonful of
vanilla, 1 cup of whole-wheat flour. Grind the dates through
the mill or chop them very fine, and mix the nut meal with
them. Then add the vanilla, salt, and the eggs, which should
be well beaten. Lastly, add the flour. Drop on oiled tins,
and bake in a moderate oven for ten or fifteen minutes, ff
the dates are not fresh, a little water will have to be added to
them before adding the butter.
DATE COOKIES.
Take 2 cups of nut butter, 3 cups of stoned dates, and
enough flour to roll out well. Grind the dates through the
mill or chop them very fine, and mix well with the nut butter,
then add enough flour to roll out about one-fourth inch thick
or thinner if desired, and bake in a moderate oven, as they
scorch easily.
CREAM PUFFS.
Put 1 cup of hot water and \ cup of nut oil into a stew-
pan, and set it on the fire. When it begins to boil, pour in 1
pint of sifted flour, and beat and stir until it is smooth and


CAKES.
375
does not stick to the pan. Remove from the fire, and when
cool, add 5 eggs, the yolks and whites of which have been
beaten separately until very stiff; add a little salt, and set in
a warm place for half an hour, stirring frequently. Drop in
large spoonfuls on oiled tins, about two inches apart, and
bake in a very quick oven for fifteen or twenty minutes.
When done, they should be light and crisp. When cold, cut
a slit in the side, and put in all the custard possible.
Cream for Filling. — Take § cup of sugar, J cup of corn-
starch, i j cups of cocoanut milk. Put the milk in a double
boiler, and when hot, stir into it the corn-starch, which has
been rubbed smooth, with a little cold water or cocoanut
milk; then stir in the sugar and salt, and let it come to a
boil, stirring constantly; set it in the outer part of the double
boiler, and let it cook for half an hour. Add the well-beaten
whites of 3 eggs, and remove to a cool place. When the
filling is cool, flavor with vanilla or lemon, and fill the puffs.
The filling can be varied by using the milk or cream of differ-
ent nuts.


ICING.
ALLOW 10 teaspoonfuls of powdered sugar and J tea-
spoonful of lemon-juice to the white of I egg. Beat the
egg until you can invert a spoonful of it without its falling,
then beat in the sugar, a spoonful at a time. Add the lemon-
juice, and spread it upon the warm cake with a broad knife
clipped occasionally in cold water. Put in a cool, dry place
to harden. If the cake is rich, dust with flour, then brush
lightly with a napkin to remove what does not adhere, before
frosting it.
HARD OR PLAIN ICING.
Take the whites of 4 eggs and 1 pound of powdered
sugar well sifted, and beat the whites of the eggs with a
spoon egg beater until frothy but not white; then add the
sugar a little at a time, and beat from the bottom, so as to
take up all the egg at each stroke. Continue this beating
until it can be* cut with a knife clean and smooth like cake.
This is for a large cake.
CONFECTIONER'S ICING.
Take the whites of 2 eggs which are very cold, or place
them on ice for a few minutes, then beat them, adding a
little at a time \ pound of powdered sugar, beating until stiff
enough to be cut with a knife.
1376]


DRINKS.
HE system requires from three to four quarts of water
1 each day, but this should be taken either one hour before
meals or three hours after eating. Drinking at meal-time
dilutes the gastric juice of the stomach, and hinders the proc-
ess of digestion. A great many people have formed the
habit of drinking while they eat. Thus the food is moistened
with drinks, and the saliva almost ceases to flow. It is then
very difficult to get the salivary glands to secrete enough
saliva to moisten the food sufficiently for swallowing; but if
a dry diet is persisted in long enough, the saliva will flow in
sufficient quantities, and drinks will not be desired.
If anything of a liquid nature is taken at meal-time, it
should be something warm, as cold drinks have to call upon
the system to warm them, and they stop all digestion until the
stomach has again reached its normal temperature. People
who are strong and healthy might not feel the evil effects
of this at once, but those who are feeble, and those having
small vitality, will soon weaken under this continual abuse of
nature.
Following are a few recipes for beverages to take the
place of tea, coffee, and other injurious drinks, until the
system is weaned from their use, and then little by little the
substitute can be given up, until the salivary glands have
learned to do their work so well that no drink will be required
at meal-time.

L 38i ]


DRINKS.
383
BRAZIL-NUT COFFEE.
Roast the kernels of the Brazil-nut to a nice brown; when
cold, pound or grind to a coarse meal. Use 1 heaping table-
spoonful to 1 pint of water. Simmer gently for one hour.
BUTTERNUT COFFEE.
Put butternut kernels on a pie-tin, and bake in the oven
until they are nicely browned, but not scorched. When cold,
mash them to a meal with a cup or glass bottle on the tin,
and use 1 tablespoonful for 2 cups of coffee. It is rich, and
has the best flavor of all coffee substitutes.
WALNUT COFFEE.
Roast the walnut kernels in the same way as for but-
ternut coffee, and use the same quantity for making the
coffee.
Pecans and hickory-nuts may be used in the same way,
and are very nice.


SALADS
LETTUCE SALAD.
STRAIN I pint of tomatoes, and put on stove to heat.
When boiling, take a little of the hot juice and 1
tablespoonful of nut butter, and work together until creamy.
Then stir into the tomatoes. Lastly add 1 heaping table-
spoonful of flour rubbed smooth in a little cold water, with
salt to taste. Cook in a double boiler. Pour this preparation
while hot over the lettuce, meanwhile stirring the leaves with
a fork.
SALAD DRESSING.
Take 3 eggs, 1 cup of nut cream, J cup of lemon-juice,
J tablespoonful of sugar, and 1 teaspoonful of salt. Beat
the eggs, and put all together in a small double boiler, and
cook until thickened, stirring continually in order to have it
smooth. If too thick, thin it with hot water. This dress-
ing may be used on lettuce or any salad; and such additions
may be made to the body of the salad in the way of chopped
celery, sliced hard-boiled eggs, or celery salt, as desired.
NUTMEATOSE SALAD NO. J.
To each half pound of nutmeatose, cut in small slices,
add a dressing made of J cup of nut cream, J cup of slightly
diluted lemon-juice, 1 egg, 1 teaspoonful of sugar, and \ tea-
spoonful of salt. Beat the whites and yolks separately, then
[384]


SALADS.
385
mix them. Pour slowly over them the heated mixture of
sugar, salt, and lemon-juice, stirring rapidly all the time.
Add lastly the cream, and heat until it thickens.
NUTMEATOSE SALAD NO. 2.
Take good firm nutmeatose, cut it in small slices, and
cook in a double boiler for an hour or more, then drain off the
liquid, and pour the nutmeatose into the salad dish.
Make a dressing by rubbing smooth the yolks of 4 hard-
boiled- eggs, with 1 teaspoonful of peanut oil or any oil
desired, 1 teaspoonful of salt, and the juice of 1 lemon, diluted
with enough water to make 1 cupful. It is best to mince
some celery very fine, and distribute among the pieces of
nutmeatose without breaking the nutmeatose. Then pour
over it the dressing. The liquid in which the nutmeatose
was cooked can be used instead of water if desired.
MOCK SALMON SALAD.
Take 1 cup of nut butter, J cup of strained tomatoes, 1
cup of water, \ cup of corn-starch, and salt to suit the taste.
Cook in a steamer three or four hours. Use the same dress-
ing over this as for nutmeatose salad.
WATERCRESS SALAD.
Carefully wash some fresh watercress, break them in about
one-inch lengths, and dry them with a clean towel; then place
them in the dish in which they are to be served, and pour
over them 1 teaspoonful of peanut oil mixed with lemon-
juice; then dust with salt. Dandelions and oyster-plant can
be served in the same way.
25


3 80
GLIDE FOR NUT COOKERY.
ARTICHOKE.
Slice cold boiled artichoke without breaking the slices
arrange them in a dish, and pour over them a plain salad
dressing made of 2 tablespoonfuls of peanut oil and I table-
spoonful of lemon-juice, with a little salt.

Murk Chicken Salad.
MOCK CHICKEN SALAD.
Take 3 cups of nutmeato which has been cut into very
small cubes, and 1 \ cups of celery after it has been chopped
or cut very fine, using the tender white leaves and only the
tender part of the stocks. Mix them well together, and keep
upon the plate or platter on which it is to be served,
squeezing over it the juice of half a lemon. Then make a
dressing as follows: —


388
GUIDE FOR NUT COOKERY.
BEET SALAD.
Cook blood beets until perfectly tender, then cut into
small cubes, and pile them upon a salad dish which has been
lined with lettuce leaves. Pour over the center a salad
dressing as given under Butternut Sandwiches; but leave a
ring of the beets that has no dressing on it, as the red beets
are so pretty contrasted with the yellow dressing.
NUTORA SALAD.
Take some tomato nutora (see page 88), and cut it
into small cubes. Select some good crisp, white celery, and
slice the tender part of the stock very thin, having about 1
cup of the sliced celery for 2 cups of the nutora; carefully
mix them together, and heap upon a salad dish. Then
make a salad dressing by heating 1 teaspoonful of nut butter
dissolved in J cup of water and J cup of lemon-juice to boil-
ing, and pour while hot over a well-beaten egg. Put it in
the inner part of a double boiler, and cook it until it is
creamy, stirring constantly, then pour around the edge of
the salad, leaving some in the center on which there is no
dressing, as the cubes of nutora mixed with the white moon-
shaped pieces of celery are very pretty. Garnish the salad
with slices of nutora of peanuts (see page 85) which has been
cooked in small cans. Bank the edge of the plate with
parsley; and, if desired, a central garnish may be made by
cutting the ends from a lemon, inserting some parsley leaves,
and placing it in the center of the dish. (See cut on opposite
page.)





392
GUIDE FOR NUT COOKERY.
a dish of hot water and immediately removing them. Place
the toast on individual pie plates, and cover with the hot
sifted apple. Serve at once.
ASPARAGUS TOAST.
Moisten slices of zwieback in hot nut milk, and put on ,
them a sauce made like the recipe for asparagus with egg
sauce. (See index.)
APPLE FOAM TOAST.
Moisten slices of zwieback, and cover with an apple foam
sauce. (See recipe for Apple Foam.)
BANANA TOAST.
Select nice, ripe bananas, and press through a fruit press
or mash with a silver fork. Add a very little sugar, and serve
on moistened zwieback. The bananas can be heated after
they are mashed, if desired.
BANANA FOAM TOAST.
Moisten nicely browned slices of toast, and cover with a
sauce made like recipe for Banana Foam. (See index.)
CELERY TOAST.
Take nicely browned slices of zwieback, and moisten by
dipping into hot water and removing at once. Place on pie
plates, and cover with a celery gravy made according to
recipe. (See index.)
CRANBERRY TOAST.
Wash, and cook some cranberries in a very little water;
when done, put through a sieve to remove the skins, which
are hard of digestion. Add enough sugar to sweeten, and


TOASTS.
393
heat again to boiling, and pour over slices of white zwieback,
which have been moistened by dipping into hot water. The
acid of the cranberry does not seem so sharp if a tablespoon-
ful of almond butter is added to each pint of the cranberries.
DATE TOAST.
Pull the dates apart, and pour over them boiling water,
shake in the dish for a few minutes to remove the dirt, and
then drain. Pour on cold water, and when cool, drain again,
and wipe with a clean towel. Some people are afraid to wash
dates for fear they will melt or lose some of their goodness,
but this is a mistake ; though they are soft, they have a tough
skin that will not admit the water. Then grind them through
the nut-butter mill. To i cup of the ground dates add 2 cups
of hot water, and put 2 or 3 tablespoonfuls on well-moistened
slices of zwieback.
DRIED APPLE TOAST.
Wash the dried apples well, and soak in lukewarm water
for two hours, then stew slowly until very tender, and beat
smooth or put through a colander. Sweeten to taste, and
season with the oil and juice of a lemon, or a little grated
lemon peel. Serve on slices of zwieback dipped into hot
nut milk.
EGG TOAST NO. I.
Pour boiling water into a spider or shallow dish, and place
it on the stove where it will keep just below the boiling-point.
Break in a saucer as many eggs as there are pieces of toast,
slip them into the hot water, and let them cook, but not
boil, until the whites are well set. Have ready some slices of
zwieback, moisten them in hot nut milk, skim out the eggs,
and place one on each slice of toast. Salt a little, and serve
hot.


TOASTS.
395
FRUIT TOAST.
Heat i pint of grape juice or juice of other stewed fruit,
such as strawberries, blackberries, blueberries, etc., until boil-
ing, and sweeten to taste. Thicken to the desired consistency
with corn-starch rubbed smooth in a litttle cold water, and
cook one hour in a double boiler. Have ready some zwieback
which has been soaked in some hot water or fruit juice,
place in a saucer, and put on 3 or 4 tablespoonfuls of the
prepared fruit, and serve hot. This is a most desirable and
wholesome breakfast dish.
LEMON TOAST.
Take some nicely toasted zwieback. If you wish it very
nice, cut light white bread in slices about one-half inch thick,
and cut them in rounds with a large cooky-cutter, and toast in
a very slow oven until dry clear through, and of a light brown
on the outside. Take the oil of a lemon (see directions for
lemon syrup), and make a thin batter with a little of this
sugar, 1 egg, 2 cups of milk, and flour to make of the right
consistency. Dip each round of toast into this batter, coat-
ing it on both sides; place on oiled tins, sift over all a little
pulverized sugar, and bake for ten minutes in a moderate
oven. This can be served with or without a dressing of
nut cream.
LENTIL TOAST.
Cook lentils until perfectly tender, and rub through a
colander. To 1 pint of sifted lentils add \ cup of nut cream
and a little salt. If too thick, add more nut cream; but if
too thin, thicken with a little flour rubbed smooth in cold
water. Put a few spoonfuls of this lentil dressing on mois-
tened slices of zwieback.


396
GUIDE FOR NUT COOKERY.
MALT TOAST.
Take a nice piece of graham or whole-wheat zwieback,
dip it into hot nut milk, place it in a warm dish in which it is
to be served, and spread over it the following: i tablespoon-
ful of malt extract and i tablespoonful of nut cream, mixed
thoroughly together. This is enough for only i slice of
toast.
NUT-BUTTER TOAST.
Take some nicely toasted zwieback and place in a moder-
ate oven to reheat. Have ready some peanut butter which
has been diluted by adding an equal quantity of slightly
salted hot water. Spread on the toast while very hot, and
serve at once. This is excellent for those who desire a
dry diet.
PEACH TOAST.
Take canned peaches, or fresh ones, and stew them. Put
through a sieve or colander, sweeten to taste, reheat, thicken
with a little white flour; let boil a few minutes, and serve on
moistened slices of zwieback.
NUT FOAM TOAST.
Make a nut gravy of raw peanut milk, and sweeten to
taste; then take the whites of two eggs and beat to a stiff
froth, so that the dish can be inverted without the mixture
falling out. Pour the hot nut gravy over the beaten whites
of the eggs, beating all the time to keep it from cooking in
lumps. If the gravy is boiling hot, it will cook the whites of
the eggs sufficiently. Then moisten nicely toasted zwieback
in hot water or hot nut milk, and cover with a gravy.
Serve at once.


TOASTS.
399
peanut butter dissolved in a little water; add salt to suit the
taste. Pour while hot over slices of zwieback which have
been moistened with a little hot water.
DRY BUTTER TOAST.
Take nicely toasted bread, which has been toasted on the
soapstone or in the oven. Spread with fresh nut butter that
has not been diluted, place in the oven for a few minutes,
and serve very hot.
ZWIEOLA.
Take 2J pounds or 8 cups of white flour, \ pound or 2\
cups of rolled oats, 2 ounces or 3 cup of corn-meal. Mix the in-
gredients thoroughly, adding a little salt if desired, and wet
with enough cold water to make a very stiff dough. Roll out
into crackers about one fourth of an inch thick, score across
the top into small squares, and bake in a moderate oven for
one hour, or until dry and crisp clear through. Break the
crackers into small pieces; grind in an ordinary grain- or
coffee-mill, or can be ground in nut-butter mill loosely ad-
justed. This and the following recipe are splendid health
foods. Uon't fail to try them.
MALTED NUT ZWIEOLA.
Take 8 cups of white flour, 2\ cups of rolled oats, \ cup of
corn-meal, 2 cups of peanut meal, with enough water to make
a very stiff dough, and proceed as with the above recipe.
When baked and ground to a coarse meal, add \ cup of malt,
diluted in J cup of hot water, to about 1 quart of the ground
zwieola; mix, and dry in a slow oven. When dry, grind
again.


FOOD FOR THE SICK.
SICK people usually have but very little appetite, and all
that can be done in presenting the food in a neat and
dainty way, making it attractive to the eye as well as to the
smell and taste, will be appreciated. The napkins should be
of snowy whiteness, the dishes the best the house affords, and
as neatly arranged as possible. Avoid loading the tray with
either too great a variety or too much of one thing. It is
always better to have too little than too much.
DRINKS.
A REFRESHING DRINK.
Take J cup of seeded raisins, i cup of cranberries, and 3
pints of water. Boil for half an hour. Sweeten to suit the
taste. Strain and let cool.
ALMOND MILK.
Take 1 tablespoonful of almond butter, and dissolve it in 1
pint of hot water; when boiling, stir in A teaspoonful of white
flour rubbed smooth in a little cold water. Let it boil a
minute or two, and strain through a fine muslin cloth. Serve
cold or hot as preferred.
[400]


FOOD FOR THE SICK.
405
GLUTEN GRUEL WITH RAISINS.
To 1 pint of water which should be boiling, add 2 level
tablespoonfuls of gluten rubbed smooth in a little cold water,
a little salt, and j cup of seedless or seeded raisins which
have been washed and soaked for one hour or more. Cook
in a double boiler or on the back part of the stove for ten or
fifteen minutes.
OATMEAL GRUEL.
Into 1 quart of boiling water stir 1 cup of rolled oats, let
it boil until it will not settle when lifted from the stove, then
place in a double boiler, and cook three hours. When done,
sift through a sieve. Add a little salt and nut cream, either
almond or peanut, and serve hot.
NUT GRUEL.
Blanch \ cup of almonds and j cup of peanuts, and put
them to cook in soft water. Let boil slowly until perfectly
tender, then rub through a sieve. It will take three or four
hours for them to cook. Add to them \ cup of zwieback,
grated fine, a very little salt, and enough water to make of
the consistency of gruel. This is a very palatable and nutri-
tious dish for the sick.
WHITE FLOUR GRUEL.
Take 1 pint of nut milk, put in an inner cup of a double
boiler; when boiling, stir in 1 level tablespoonful of white
flour, which has been rubbed smooth in a little cold water.
Season with a little salt and nutmeg or vanilla. ,A very little
sugar may be added, if desired.


406
GUIDE FOR NUT COOKERY.
FRUIT.
Fruits are the most simple and easily digested of all
foods; they contain a great deal of water, and are therefore
very useful as food in fever cases. They also contain acids
that are antiseptic in nature. The raw fruit, if thoroughly
ripe and perfectly sound, can be eaten with relish and with-
out injury by most invalids.
BAKED SWEET APPLES.
Select good sweet apples (the Talman Sweets are the best
sweet winter apples), wash thoroughly, remove the blow from
the end, but let the stem remain, place on granite pie-tins,
pour over them 2 or 3 tablespoonfuls of water, and bake in a
moderate oven until very soft clear through. It will take
one and one-half or two hours according to the size of the
apple. Serve hot or cold.
BAKED SOUR APPLES.
Take good tart apples, but not those that are too acid;
wash well, pull off the stem, and remove the core from the
blow end by means of a sharp knife or new clothes-pin, then
place them stem end down on a granite pie-tin, and bake until
soft but not mushy. Have ready the white of an egg beaten
to a stiff froth, and flavor with sugar and vanilla. Fill up the
cavities in the apple with the frosting, and place the half of a
walnut kernel on top. Place in the oven to brown lightly.
BAKED PEARS.
Select good, ripe pears, wash well, but do not pare, and
with a sharp knife remove the core from the blow end; place
in a granite pie-tin with a very little water, and bake in a


GUIDE FOR NUT COOKERY.
each hand, and rub the orange until the sugar is saturated
with the oil; then take more sugar and continue until the oil
is all taken. Use the sugar, or a part of it, in sweetening
the egg-nog.
LEMON EGG-NOG.
Proceed the same as with the orange egg-nog, using the
juice of the lemon instead of the orange. As the lemon is
very acid, a less quantity is needed—\ lemon would be suffi-
cient. These dishes are excellent for the sick, who can not
take much nourishment, but very little sugar should be used
in them.
FRUIT EGG-NOG.
Beat the egg, without separating, until very stiff, then add
the sugar, and beat again. Add the fruit juice (cranberry,
strawberry, or any other kind of fruit desired), adding a little
at a time, beating vigorously; 2 tablespoonfuls for one egg is
sufficient.
SNOW EGG-NOG.
Take the white of i egg, and beat until frothy; then add
i tablespoonful of sugar and i tablespoonful of lemon-juice,
beating until it is dry and crumbly. Put in a tumbler, and
serve at once. Orange juice may be used instead of the
lemon if desired, or a little fruit juice, or vanilla.
OTHER FOODS FOR THE SICK.
Other foods, directions for which are given elsewhere, are
also good for the sick. Most of the toasts given under that
head can be used; also the grains and puddings.


412
GUIDE I-OK NUT COOKERY.
NUT ICE-CREAM.
Make like recipe No. 3, and add 2 cups of nut meal made
from walnuts, cocoanuts, or any other nut desired.
ICE CREAM MADE OF PEANUT MILK.
Make the peanut milk by grinding the raw peanuts to a
meal, but do not grind as fine as peanut butter; then to 2
cups of meal add 3 cups of water, and beat very thoroughly.
Strain through two thicknesses of cheese-cloth, pressing out
all the milk; put the contents of the bag into a bowl, and
pour on ij cups of water, beat very thoroughly, and strain
the second time. Take the milk thus obtained, and cook in
a double boiler for two hours or more, add two well-beaten
eggs to each quart of milk, | cup of sugar, 1 teaspoonful of
vanilla, and salt to taste. Stir in the ingredients thoroughly,
and remove from the stove; put into a pan of cold water to
cool. When cool, it is ready to freeze.
ALMOND ICE-CREAM.
Take J pound or cup of almond butter, and dissolve in
quarts of cold water, then add a pinch of salt, 2 beaten
eggs, and \ teaspoonful of vanilla. Beat well together and
freeze. Any flavoring may be added that suits the taste
of the family, or if preferred, grated pineapple, strawberries,
or any fruit desired may be added.
ICE-CREAM OF HICKORY CREAM.
Make the hickory cream as directed elsewhere, and to 1
quart of this cream add 2 well-beaten eggs, a pinch of salt,
and sugar to suit the taste. Freeze without cooking.


CREAMS, ICES, ETC.
413
ICE-CREAM OF PINE-NUT MILK.
Grind or mash the pine-nuts to a fine meal, and to each
cup of the meal add 2 cups of cold or lukewarm water; beat
with a spoon, and press through two thicknesses of cheese-
cloth. To each quart of this milk add 2 well-beaten eggs, a
pinch of salt, sugar to suit the taste, and 1 teaspoonful of
vanilla. Mix well, and freeze. The cream from any other
nut may be made into ice-cream.
WATER ICES.
ORANGE ICE.
Take 2 quarts of water, 1 quart of orange juice, and 2
pounds of sugar. Melt the sugar in the water, letting it boil
for a few moments, and removing the scum, if any rises.
Then add the juice, and let it boil up once, again skimming,
if necessary. When cold, put into a freezer, and turn until
it is partly frozen. Remove the cover, scrape down the sides,
and add a meringue made of the white of 1 egg beaten to
a stiff froth, with 1 teaspoonful of finely powdered sugar.
Work it in as smooth as possible, and then turn until frozen.
The meringue keeps it from forming into granules, and makes
it more like ice-cream.
LEMON ICE.
Take 3 quarts of water, 1 pint of lemon-juice, 2 pounds of
sugar.
Make the same as orange ice.


414
GUIDE FOR NUT COOKERY.
PINEAPPLE ICE.
Take 3 quarts of water, pints of pineapple juice, and
2 pounds of sugar.
Make the same as orange ice.
If desired, the cream of any nuts may be substituted for
the water, but it then becomes an ice-cream.
SHERBETS.
Sherbets consist of the frozen juices of fruits without the
addition of water. Usually a combination of fruit juices is
employed.
SHERBET NO. J.
Take 2 quarts of peach pulp, 1 quart of orange juice, and
2 pounds of sugar.
Make the same as water ices, omitting the meringue.
SHERBET NO. 2.
Take 2 quarts of apple juice, 1 quart of orange juice, 2
pounds of sugar.
Make the same as orange ice, omitting the meringue.
The pulp or juice of the strawberry, raspberry, cherry,
currant, plum, grape, or any other fruit may be used in
the same way.


TO BLANCH NUTS.
PEANUTS.
ROASTED peanuts are blanched quite easily. The best
and quickest method is with a blanching machine made
for that purpose. But they can be blanched quite rapidly by
rubbing them upon a sieve made of coarse wire, or they may
be blanched by putting a few at a time in a coarse cloth or
bag, and rubbing between the hands. The skins can then
be removed by pouring from one dish into another and using
an ordinary fan, or where the wind is blowing. There is a
fan in the blanching machine, so when it is used the nuts are
free from chaff as they come from the machine.
ALMONDS.
Almonds may be blanched by pouring over them boiling
water, and letting them stand for a few minutes until the
skins become loose. Then by pressing the nut between the
thumb and finger the kernel will jump out of its jacket.
Some variety of almonds can be blanched by heating in
the oven until they are hot, but not browned in the least.
Set them in a cool, dry place; and when cold, the skins can be
rubbed off the same as roasted peanuts.
FILBERTS.
Put the filberts on a tin in the oven, and let them get hot,
but do not brown in the least. As soon as they get hot, the
[415]


TO SALT NUTS.
PEANUTS NO. I.
TAKE some peanuts that have been blanched and Jooked
over, pour cold water over them, and drain. Then,
place on granite pie-tins, sprinkle generously with fine table
salt, and bake in a moderate oven until they are perfectly
dry and crisp.
Peanuts that are not blanched can be salted in the
same way.
Peanuts that are salted in this way do not have the oily
appearance that those do which have been salted the ordinary
way, — with butter; and they do not become rancid as soon.
PEANUTS NO. 2.
If it is desired to salt with the skins on, take them hot
from the roaster or oven, and for each quart pour over J
tablespoonful of nut oil; mix well that each kernel may be
oiled on all sides, then sprinkle generously with salt, and
mix again.
If it is desired to have the nuts blanched before salting,
they must be allowed to get cold after roasting, so that the
skins can be easily removed. After looking over the nuts,
pour over them i tablespoonful of hot nut oil. Mix well, and
sprinkle on salt, and mix again.
Nuts salted in this way, should be eaten as soon after
salting as possible, or they will become rancid.
»7 [417]


GUIDE FOR NUT COOKERY.
ALMONDS NO. J.
Take some almonds that have been blanched, pour cold
water over them, and drain. Then sprinkle with fine table
salt, mix thoroughly, and bake to a nice straw color.
ALMONDS NO. 2.
Put blanched almonds in the oven, and toast to a nice
straw color; remove from the oven, and while hot, pour over
them I tablespoonful of nut oil for each quart of almonds.
Mix well, and sprinkle with salt; mix again thoroughly, and
when cool, serve.
PINE-NUTS.
Wash the nuts in water, drain, and sprinkle with salt,
mixing it in well. Then place in the oven until they are
toasted to a straw color. Toasting very much improves the
taste of the pine-nut.
FILBERTS.
First blanch the filberts, then pour over them some cold
water, and drain. Sprinkle generously with fine table salt,
and after mixing well, place in the oven to dry, but do not
brown in the least, as it hurts the flavor of the filbert to
toast it.
WALNUTS, HICKORY-NUTS, PECANS,
BUTTERNUT, ETC
These may be salted in the same way as other nuts, but
toasting does not improve the taste of these nuts; they should
be placed in the oven only long enough to dry.


420
GUIDE FOR NUT COOKERY.
COCOANUT CREAM CARAMELS.
Take 4 cups of Coffee A sugar, or light-brown sugar, and
1 cup of thin cocoanut cream. Stir for five minutes. Place
on stove, and boil, not stirring after sugar has melted. Test
by dropping a little into a cup of cold water. If it becomes
thick enough to be worked between the fingers, like caramels,
it has boiled enough. Just before removing from stove, flavor
with vanilla, or any other extract desired. Pour into square
tins, about half an inch in thickness. Cut into squares, and
wrap in oiled paper. The candy, by being pulled like taffy,
may be made a much lighter color and better in quality.
HONEY CARAMELS.
To 3 cups of light-brown, or 2\ cups of Coffee A sugar,
add J cup of cream, \ cup of hot water, and 2 tablespoon-
fuls of strained honey. Mix well, and allow to boil without
stirring. Test frequently, until a small amount, dropped into
ice-water, will make a slight crackling sound by coming in
contact with the cold water; then add a teaspoonful of
vanilla, and pour the mixture into an oiled pan. Before
becoming very cool, cut into squares.
PEANUT CREAM CARAMELS.
Make like the cocoanut creams, substituting peanut cream
and water in place of the cocoanut cream. If more water is
added, and the mixture allowed to cook longer, the raw pea-
nut taste is avoided. Flavor with vanilla or rose-water, and
finish the candy the same as above recipe.
CREAM NUTS.
Take the white of 1 egg, 1 teaspoonful of cocoanut cream,
1 teaspoonful of vanilla, and 1 pound of pulverized sugar.


CONFECTIONERY.
421
Beat the white of the egg, add the vanilla, and beat again.
Pour in the nut cream, and beat in part of the sugar; then
take out the egg-beater, and knead in sufficient sugar to make
the mixture mold well, taking care not to put in too much,
lest it should become crumbly. Make into balls by rolling
between the hands, and press the half of a walnut or pecan
kernel into the top. Put into well-oiled tins, place in the
oven, leaving the door open, and bake very slowly — long
enough to cook the egg, but not to melt the sugar.
CHOCOLATE DROPS.
Shave a sufficient quantity of chocolate to make I cup,
put in a basin, and set in a warm place until the chocolate
melts. Add 1 teaspoonful of vanilla and 1 teaspoonful of
water, mix well, and add 1J cups of pulverized sugar and 1
level tablespoonful of almond or pine-nut butter.
ALMOND CREAMS.
Work 2 tablespoonfuls of almond butter in pulverized sugar
until it can be molded with the hands, when the mixture
should be molded into cone-shaped drops and allowed to dry.
Rose-water, vanilla, or any flavoring desired, may be added.
Chocolate creams may be made in this manner by adding
to the almond creams a coating of chocolate, which can be
done by melting grated chocolate, and rolling the drops in it,
after which place on oiled tins, and allow to dry.
PEPPERMINT LOZENGES.
Beat the white of 1 egg with 1 teaspoonful of water, until
stiff; then beat in as much pulverized sugar as possible, and
add 5 or 6 drops of peppermint oil. Sift some powdered


428
GUIDE FOR NUT COOKERY.
MENUS FOR THOSE WHO CAN NOT EAT FRUIT.
BREAKFAST No. J.
Grains: cracked wheat.
Toast: peanut gravy.
Breads: graham rolls, whole-wheat gems, raised bread.
Vegetables : potato hash, macaroni with egg sauce.
Nut Foods: nut butter, malted caramels.
Drinks: hot nut milk, Brazil-nut coffee.
BREAKFAST No. 2.
Grains: rolled oats.
Toast: lentil.
Breads : raised biscuit, cream crisps, beaten
biscuits.
Vegetables: macaroni cornlet, baked squash.
Nut Foods: stewed nutmeato, nut flakes.
Drinks: hot nut milk, peanut coffee.
BREAKFAST No. 3.
Toast: nut broth.
Breads: crackers, rolls.
Vegetables: malted sweet potatoes baked.
Nut Foods: nutmeato steak.
Drinks: hot bouillon, grain coffee.
DINNER No. U
Soup: tomato, peanut.
Breads: crackers, raised breads, crisps.
Nut Foods: pecan sausages, sliced nutmeato, nut gravy.
Vegetables : mashed potatoes, scalloped tomatoes.
Drinks: hot milk, peanut coffee.
Dessert: cream cake.


43Q
GUIDE FOR NUT COOKERY.
BREAKFAST No. 3.
Grains: steamed rice with fig sauce
Toast: almond broth.
Breads: unleavened biscuit, raised bread, rolls.
Nut Foods: nut butter, fruitosia.
Fruits : stewed (cherry);
fresh (bananas, plums).
Drinks: hot nut milk
DINNER No. I.
Soups: fruit.
Grains: pearl barley with fig sauce.
Breads : crackers, crisps, raised bread.
Nut Foods: vegetable roast, nut gravy, nut butter.
Fruits: stewed (strawberry or huckleberry);
fresh (cherries).,
Dessert : berry pie.
DINNER No. 2.
Soup: lentil.
Grains: granola with hot nut milk.
Breads : granose cakes, croutons, salt-rising
bread.
Nut Foods: mock veal loaf, nut gravy, nut
butter.
Fruits: stewed (plum);
fresh (peaches and pears).
Dessert : peanut cream cake.
DINNER No. 3.
Soup: peanut milk.
Grains: dry granose with malt.
Breads: croutons, buns, raised bread.
Nut Foods: nut meato steak with peanut gravy,
nut butter.
Fruits : stewed (peaches with cocoanut cream);
fresh (grapes).
Dessert: apple pie.


MENUS.
THANKSGIVING DINNER.
The Thanksgiving dinner has been a great puzzler to the
vegetarian housewife. "How can we ever celebrate Thanks-
giving without a turkey ?" has been a question which it has
been hard to solve. I propose that we do have a turkey for
Thanksgiving,— not the corpse of a bird whose life was sac-
rificed to satisfy our perverted appetites, but something which,
although it looks like a real turkey, with neck, wings, legs,
and even the drum-stick bones protruding, is only one made
of nuts and grains. Then let us have the pumpkin pie,
chicken croquettes, and fish all stuffed and baked, the salads,
and lettuce,— in fact, all that Thanksgiving calls for; but we
will use only wholesome material. We will substitute nut
foods for the different meats, lemon-juice will take the place
of vinegar, and nuts the place of animal fats. With pains-
taking, we shall have a better dinner than our sisters who
have their platters ladened with the remains of a barn-yard
fowl, and with cakes and pies filled with animal fats and
spices. Besides this, we shall have a clearer mind, as well as
a clear conscience; while those who eat meat are taking
poisons into the system which benumb the brain, cloud the
conscience, and render man unfit to meet the vesper hour
and hold communion with his God.


COMPOSITION OF FOODS. 439
NUTRIENTS.
F00D MATERIAL.
Water
Per uent.
Per cent.
Per cent.
Carbohy-
drates.
Per cent.
Ash.
Per uent.
1 Total nu-
triment.
1 Per uent. |
Fuel value
per pound.
Calories.
Protein.
Fats.
88
9
•9
2
1
7
5
.6
11
1
245
86
1
I
1
8
11
4
.6
'3
9
265
Citron melons, dried
25
6
■ 4
6
72
5
•9
74
4
1380
88
5
• 5
7
10
1
.2
11
5
225
79
1
I
• 5
18
8
.6
20
9
380
78.8
I
■ 3
I
7
17
7
■5
21
2
425
Lemons," " av
S<5.3
I
.0
9
8
3
• 5
10
7
210
Lemon-juice
.6
9
8
!o
9
8
185
Muskn>elons, edible portion. . ..
89
S
9
3
10
5
Nectarines, " "...
82
9
.6
'5
9
.6
17
1
3°5
Oranges, ""
88
3
.8
6
9
7
.6
11
7
220
Pears, ""
83
9
.6
8
14
2
•5
16
1
31°
Pineapples, ""
89
3
.4
3
9
7
• 3
10
7
200
Plums,
78
4
1
.0
20
1
■ 5
21
6
39°
Prunes, fresh,
80
2
.8
18
5
■ 5
19
8
360
Raspberries
85
8
1
.0
12
6
.6
>4
2
255
Strawberries, edible portion, av.
90
9
I
.0
■ 7
6
8
.6
9
1
•75
92
9
•3
. 1
6
5
.2
7
1
•30
Fru1t, Dr1ed.
82
4
.7
3
.0
'3
5
.4
17
6
39°
36
2
1
.4
3
.0
57
6
1.8
63
8
1225
Apricots, dried, av
32
4
2
.0
63
3
1.4
67
6
1230
27
9
I
.2
3
0
65
7
2.2
72
1
137°
20
8
2
.2
5
1
70
4
•■5
79
2
1565
22
5
5
. 1
70
0
2.4
77
5
1395
34
8
2
• 9
6
60
5
1.2
65
2
1205
26
4
2
4
8
68
9
1-5
73
6
1360
Fru1t, Canned.
>
4
0
2
•s
4
7
74
7
41
86
0
1635
42
4
■ 3
2
4
54
4
•5
57
6
1120
40
0
.8
2
1
5"
4
• 7
60
0
1150
85
3
.6
7
13
0
• 4
H
7
280
93
7
■ 5
2
5
3
■ 3
6
3
"5
Nuts.
61
8
.4
7
36
4
■ 7
38
2
7>5
6
3
• 7
S3
2
8
5
3°
87
5
2840
38
5
6
■ 9
8
0
44
9
17
61
5
1300
46
6
5
• 5
35
9
8
1
1.0
5°
5
1705
3
5
6
• 3
57
4
3'
5
'•3
96
5
3'25
48
0
8
.4
28
5
11
1
'■5
49
5
1565
7
5
24
■ S
5°
.0
11
7
1.8
88
0
2780
9
2
25
.8
38
6
24
4
2.0
90
8
2560
44
5
12
•5
3'
6
8
9
>-7
54
7
1720


444
INDEX.
Fruit, baked sweet apples 406
cranberry and sago jelly 407
stewed prunes 4°7
tapioca jelly 407
Gruels 4°j
almond gluten 404
corn meal 4°3
gluten egg 404
gluten gruel with raisins..... 405
graham 404
ground rice 404
nut 405
oatmeal 4°5
plain gluten 404
white flour 405
Miscellaneous 408
bread for the sick 408
chestnuts with raisins 408
egg nog Nos. I, 2 409
fruit egg nog 410
lemon egg-nog 410
malt 408
orange egg-nog 409
other foods for the sick 410
snow egg-nog 410
stewed chestnuts 408
Fruit 194-212
fresh 208
Fruit, dried 225-227
apples and raisins 227
prunes 226
prune puree 226
prune soufflt' 226
to cook 225
Fruit juices 228-232
blackberry wine 230
cherry wine 231
currant wine 231
grape wine 228
huckleberry wine 230
mulberry wine 232
plum wine 231
quince wine 231
Fruit juices, raspberry wine 230
strawberry wine 229
sweet apple wine 232
Fruitosia Nos. 1-4 99
Frutose 98
Gems, malt 139
corn 15S
filbert 159
graham 157
milk 161
raw peanut butter 157
Sally Lunn 158
sweet potato 161
water 157
whole-wheat 158
Gluten 166
Gooseberries 202
Granose with honey 191
Grains, recipes for cooking. . . . 14.3-153
barley 147
browned mush 153
corn '5'
corn meal and walnuts 152
corn mush 151
cracked wheat 144
cracked wheat and nuts 145
farina 146
graham grits 145
graham grits, to cook 146
graham mush 145
hominy and nuts 152
macaroni 149
macaroni with corn 150
macaroni with egg sauce 150
macaroni with nutmeato 151
macaroni with tomato sauce.. 150
macaroni with zwicola 150
nut hash 153
oats 14°
oatmeal gruel 147
oatmeal mush 146
peanuts and hominy 153
pearl barley and nuts 147


INDEX.
445
Grains, pop corn 152
rice 148
rice, browned 148
rice souffle, browned 148
rice, golden 149
rice, steamed 148
rolled wheat 145
rye 149
rye mush 149
Grape apple 242
Grapes, description of 201
to serve 210
Gravies for vegetables and toasts
3'1-3'7
almond cream 311
asparagus 31 -
celery 312
egg 3'2
hard-boiled egg 312
hickory nut 316
lentil 3'3
mock m>lk 315
nut, Nos. 1,2 311
nutmeato 313
onion 313
parched com 314
parsley 313
pecan 316
pecan gravy with eggs 315
pea 3'3
raw peanut milk 3'5
roasted almond 3'°
roasted pine nut 316
to brown flour 311
tomato 314
tomato nut 3'5
Greens, dandelion 268
Groundnut 30
Hash, baked nutmeatc 94
Hickory nut 30
Huckleberries, description of 202
to serve 209
Icing 376
almond frosting 379
boiled 379
chocolate 377
confectioner's 376
frosting without eggs 379
green 378
hard or plain 376
lemon 377
orange, No. 1 377
orange, No. 2 377
plain for cake 378
quickly made 380
rose 378
yellow frosting 378
Ice-cream 411-414
almond 412
fruit 411
Nos. 1-3 411
nut , 412
hickory 412
peanut milk 412
pine-nut milk 413
Ices 4'3-4>5
lemon 413
orange 413
pineapple 414
sherbet, Nos. I, 2 414
Jellies 233-240
apple 234
blackberry and mulberry 236
cranberry 234
currant 335
gooseberry 239
grape 237
huckleberry 238
lemon 240
orange baskets 240
peach 337
pear 238
pineapple 239
quince 235


INDEX.
44;
Nutmeato, cutlets of potato 125
gravy 94
hash 93
Nos. 1-6 91
stew 93
steak 94
toast Nos 1,2 92
with macaroni 94
with rice 94
Nutora 85-89
almond, Nos. 1, 2 88
banana 89
onion 88
peanuts 85
peanut and almond 86
peanut and pine-nut 86
peanut and eggs 86
peanut and starch 85
pecan 89
pine nut, Nos. 1-3 87
prune 89
tomato 88
Nut flakes, malted 137
Nut lobster 107
Nut meal 7°
malted 137
Nuts, deviled, Nos. 1, 2 118
Oranges, description of 204
to serve 211
Onions 272
baked 273
escalloped 272
stewed 272
Oysters, mock, fried 124
Parsnips 259
baked 259
fried 259
with egg sauce 259
Patties 126-128
green pea 127
mock oyster 126
Patties, nutmeato 127
Peaches, description of 205
baked 223
to serve 210
Pears 206
baked 223
to serve 210
Peas, green 285-287
baked 287
boiled green 286
green peas and egg 287
Peanuts, description of 37
Pecans, description of 42
Pieplant 207
Pineapples 204
to serve 21:
Prunes 205
Plums 205
to serve 209
Pies 320-332
almond cream 322
almond meal pie crust 320
apple custard 323
banana 323
canned fruit 327
chestnut 330
chocolate custard 325
cherry 325
chufa cream pie crust 321
citron 324
cocoanut 32S
cocoanut cream pie crust 322
cocoanut pie crust 320
corn-starch 324
cranberry 324
custard 325
date and lemon 326
dried apple 323
egg mince 32*>
fresh fruit 326
green tomato 331
ground-cherry 327
mince, with dates 327


INDEX.
449
Roast turkey 104
red bean 119
goose 101
mock nutmeato 93
Rolls, raw butter. No 1 162
Nos. 1-8 163
nut 164
raised potato 175
Salads 384-388
artichoke 386
beet 388
lettuce 384
mock chicken 386
mock salmon 385
nutmeatose, No. 1 384
nutmeatose. No. 2 385
nutora, No. 2 388
dressing 384
tomato 387
turnip 387
watercress 385
Salting nuts 417, 418
almonds, No. I, 2 418
filberts 418
peanuts, No. 1, 2 417
pine-nuts 418
walnuts, hickory-nuts, pecans,
butternuts, etc 418
Salsify or vegetable oysters 260
escalloped 260
with egg sauce 260
Salmon 118
escalloped, mock 119
mock 118
Sandwiches 183-187
butternut 187
date or fi 183
egg 186
green 187
hot apple 187
nut butter 183
nutmeato and egg 185
nutmeato 186
Sandwiches, nutora 186
rolled cabbage 184
rolled nut-butter 183
rolled nutmeato 185
sweet nut 185
Sausages 79
filbert 80
hickory-nut 79
pecan 80
peanut 79
pine-nut 79
Sauce for baked fish 112
Sapucaia-nut 45
Souari-nut 45
Sauces for puddings 344-349
almond cream 344
almond 344
apple 344
baked apple 345
banana foam 345
boiled 345
cocoanut 345
cranberry 34°
fi 346
fruit juice 34°
lemon 34°
lemon syrup 347
maple sugar 348
nut cream 34^
orange 34&
orange syrup 347
pineapple 349
plain nut 349
plain 348
strawberry foam 349
strawberry 349
Sticks 165
nut 165
Strawberries, description of 207
fresh 209
Strawberry fiitters 243
Soup 290-308
almond, Nos. 1, 2 294
29


45°
INDEX.
Soup, asparagus 295
bean 296
bean, dried 295
beet 296
bouillon, nut broth 292
Brazil nut 297
cabbage 299
carrot 297
celery 299
chestnut 297
clear tomato 305
cream 297
cream de potiron 299
cucumber and tapioca 299
Danish 3°'
dried corn 300
egg and potato 301
egg balls 291
green corn 300
hygienic dumplings 291
kidney bean 296
la Royal, served in 290
lentil 3°'
lettuce 3°2
noodles for 292
nut barley 302
nutmeatosc balls 290
oatmeal 3°2
onion, No. 1 302
onion, No. 2 3°3
oysters and dumplings 179
parsnip 3°4
pea 3°3
peanut, No. I 303
peanut, No. 2 304
tomato 3°4
plain 3°3
plain dumplings 290
pot au feu 3°8
raw peanut milk 304
squash 3°5
string bean 296
tomato celery 305
I Soup, tomato nutmeatose 305
tomato, Nos. I. 2 306
turnip 3°6
vegetable broth 308
vegetable, Nos. I, 2 307
vegetable oyster 307
vermicelli and oyster 307
walnut balls for 291
zwieola dumplings 293
Spinach on toast 266
Squash 275
baked • 276
summer 275
summer, with egg sauce 275
steamed 275
winter 275
Toast 391 -399
apple foam 392
apple 391
asparagus 392
banana foam 392
banana 392
celery 392
cranberry 392
date 393
dried apple 393
dry butter 399
egg 393
fig 394
French 398
fruit 395
gravy 394
lemon 395
lentil 395
malt 396
nut-butter 39s
nut foam 396
parched almond broth 398
peach 396
prune 397
raisin 397
sunshine 39*





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