Vegetarian Cook Book — Nut-Butter

Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated;

mix and add flour and almond meal.

Drop on oiled pans in pieces the size of a walnut, allowing plenty of room between each.

Smooth with a knife dipped in water.

Bake a light brown.

_NUT BUTTER_

NUT BUTTER

Nut butter can be easily made in the home, but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce, hence can not be made in the home.

Peanuts and almonds are the nuts most suitable for making nut butter.

The other varieties are difficult to blanch and do not make good butter.

The best variety of peanuts for making nut butter is the Spanish shelled.

They are the most easily blanched.

Removing the skins from the nuts after they are shelled is called blanching.

Peanuts can not be blanched unless they have been thoroughly heated.

To properly cook peanuts is the essential thing to produce a healthful, palatable nut butter.

This can be accomplished if care is exercised.

There are three ways of cooking them: namely, baking or roasting, boiling, and steaming.

The baking process is the easiest way, but care should be used not to scorch them.

Scorched or burnt peanuts are unfit to use in any form.

PROCESS NO.

1 Put a layer of peanuts about one-half inch deep in a dripping-pan and place on perforated shelf in a moderate oven.

Allow them to bake slowly for about one hour.

Cook them until they are a light brown or straw color.

Shake the pan or stir the peanuts every few minutes.

When the kernels begin to crack and pop they brown very quickly and should be watched closely.

A splendid way to cook them is to fill a tight-covered dish about two-thirds full, place in the oven, and shake occasionally.

When cooked this way, they are not so liable to burn, and they retain their flavor better.

When they have cooked sufficiently, spread out at once.

When they have become quite cool, blanch as follows: This can be done by rubbing them in the hands, or what is better, a coarse bag, or take a piece of cloth and fold the ends together, forming a bag.

Another good device is a screen made of coarse wire.

Rub them until the skins are loose.

The chaff can be removed by using a fan or by pouring them from one dish to another where the wind is blowing.

Look them over carefully, removing defective nuts and foreign substances.

The next step is to grind them.

The most practical family mill we know of for grinding nuts, etc. , is the Quaker City Mill (see cut and description of same in this book).

Always grind freshly cooked nuts, as they do not make good butter when left a day or two after being cooked.

PROCESS NO.

2 Thoroughly heat the nuts in an oven, but do not let them brown.

Allow them to cool, then blanch as described in process No. 1. Boil them from three to four hours, until they are tender.

Drain, spread out on tins, and thoroughly dry them; then grind them through the mill.

PROCESS NO.

3 Heat and blanch the same as for No. 2. Grind them through a meat chopper or the nut butter mill loosely adjusted.

Then cook them in a steam cooker about four hours.

When tender, drain, spread on tins, and thoroughly dry them.

Then run them through the mill tightly adjusted.

SALTED NUT BUTTER

Prepare nuts as described in process No. 1. Sprinkle salt on the kernels when grinding.

It is much more preferable to grind the salt in with the nuts than to mix it in the butter.

ALMOND BUTTER

Almond butter is more difficult to make than peanut butter, on account of the difficulty in removing the skins.

Dry heat does not loosen the skins as it does the peanut.

To blanch almonds, soak them 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 finger; the skins will crack and the kernel pop out.

Dry them in a slow oven until they become thoroughly dry and crisp, taking care not to burn them.

Then grind them through a loosely adjusted mill.

Place on tins or on a cloth stretched over the stove until perfectly dry.

Then grind then in the nut butter mill tightly adjusted.

This makes excellent butter if the almonds are first-class and sweet.

BRAZIL NUT BUTTER

Remove the brown, woody skins with a sharp knife and put the nuts through the mill.

They may have to be broken up before they can be ground.

This butter is very good, but somewhat expensive.

It is cheaper to buy the nuts already shelled.

PEANUT MEAL

Heat the peanuts sufficiently to remove the skins, but do not brown them.

Blanch and look over.

Boil or steam them until tender, taking care to have them quite dry when done.

Drain off all the water possible and put them through a colander.

Put on tins suspended over the stove, or in a slow oven, with the door open, taking care not to brown them.

When perfectly dry and hard, grind through the mill loosely adjusted.

If it is not fine enough, spread out to dry some more, pass through the mill again more tightly adjusted, but if the mill is too tight, it will grind it into butter.

A good plan is to rub it through a flour sieve.

NUT BUTTER FOR THE TABLE

Put one-half the amount of butter required for the meal into a bowl and dilute with an equal quantity of water, adding a little of the water at a time, beating it thoroughly with a fork until it is smooth and light.

Enough water should be used to make it the proper consistency to spread nicely.

An egg beater or wire potato masher is an excellent utensil for mixing.

A little salt can be added if desired.

Nut butter when mixed with water does not keep but a few hours.

PEANUT CREAM

Cook the peanuts until they just begin to turn brown.

Then make into butter, ground as fine as possible.

Emulsify with water until it is the consistency of milk.

Then put in double boiler and cook until it has become as thick as ordinary cream.

A little salt can be added if desired.

Serve it hot or cold as preferred.

It can be made into milk by adding a little water.

_VEGETARIAN DIRECTORY_

VEGETARIAN RESTAURANTS AND CAFES

VEGETARIAN CAFE, 755 Market Street, San Francisco, Cal.

VEGETARIAN RESTAURANT, 44 San Pablo Avenue, Oakland, Cal.

VEGETARIAN RESTAURANT, 317 West Third Street, Los Angeles, Cal.

GOOD HEALTH RESTAURANT, 616 Third Street, Seattle, Wash.

VEGETARIAN RESTAURANT, 283 Pitt Street, Sydney, N. S.

W.

VEGETARIAN RESTAURANT, 54 Farrar Street, Detroit, Mich.

VEGETARIAN RESTAURANT, 607 Locust Street, Des Moines, Ia.

HYGEIA DINING ROOMS, Fifty-eighth Street and Drexel Avenue, Chicago, Ill.

VEGETARIAN RESTAURANT, 145 South Thirteenth Street, Lincoln, Neb.

VEGETARIAN RESTAURANT, Lovstrode 8, Copenhagen, K. , Denmark.

VEGETARIAN CAFE, 1543 Glenarm Street, Denver, Colo.

VEGETARIAN CAFE, 322½ North Tejon Street, Colorado Springs, Colo.

THE HYGEIA, Washington Avenue, Battle Creek, Mich.

HYGIENIC CAFE, 1017 Walnut Street, Philadelphia, Pa.

VEGETARIAN RESTAURANT, 170 South Howard Street, Spokane, Wash.

HYGIENIC RESTAURANT, Sheridan, Wyo.

HYGIENIC CAFE, 164 Wisconsin Street, Milwaukee, Wis.

HYGIENIC CAFE, 426 State Street, Madison, Wis.

PURE FOOD CAFE, 410 East Twelfth Street, Kansas City, Mo.

NORTH MICHIGAN TRACT SOCIETY, Petoskey, Mich.

VEGETARIAN RESTAURANT, Corner Church and Vine Street, Nashville, Tenn.

VEGETARIAN RESTAURANT, 105 East Third Street, Jamestown, N. Y.

THE LAUREL, 11 West Eighteenth Street, New York City.

HEALTH RESTAURANT, 391 Sixth Avenue, New York City.

HYGIENIC DINING ROOMS, 1209 G Street, N. W.

Washington, D. C.

RESTAURANT, 307 Madison Street, Fairmont, W. Va.

THE PURE FOOD CAFE, 13 South Main Street, Salt Lake City, Utah.

DIRECTORY OF SANITARIUMS

BATTLE CREEK SANITARIUM, Battle Creek, Mich.

CHICAGO SANITARIUM, 28 Thirty-third Place, Chicago, Ill.

PACIFIC UNION MEDICAL MISSIONARY AND BENEVOLENT ASSOCIATION,

Room 203, Parrott Building, 825 Market Street, San Francisco, Cal.

ST.

HELENA SANITARIUM, Sanitarium, Napa County, Cal.

SAN FRANCISCO BRANCH SANITARIUM, 1436 Market Street, San Francisco, Cal.

SACRAMENTO TREATMENT ROOMS, 719½ K Street, Sacramento, Cal.

EUREKA BRANCH SANITARIUM, Corner Third and J Streets, Eureka, Cal.

SAN FRANCISCO HYDRIATIC DISPENSARY, 916 Laguna Street, San Francisco, Cal.

PORTLAND SANITARIUM, West Avenue, Mt. Tabor, Ore.

VANCOUVER TREATMENT ROOMS, 338 Columbia Street, Vancouver, B. C.

VICTORIA TREATMENT ROOMS, Victoria, B. C.

PASADENA SANITARIUM, 317 West Third Street, Los Angeles, Cal.

ARIZONA SANITARIUM, Phoenix, Ariz.

SPOKANE SANITARIUM, Spokane, Wash.

COLLEGE PLACE TREATMENT ROOMS, College Place, Wash.

SAN DIEGO TREATMENT ROOMS, Sefton Block, San Diego, Cal.

TACOMA SANITARIUM, 1016 Tacoma Avenue, Tacoma, Wash.

SEATTLE SANITARIUM, 612 Third Avenue, Seattle, Wash.

WHATCOM SANITARIUM, 1016 Elk Street, Whatcom, Wash.

COLORADO SANITARIUM, Boulder, Colo.

IOWA SANITARIUM, 603 East Twelfth Street, Des Moines, Ia.

NEBRASKA SANITARIUM, College View, Neb.

NEW ENGLAND SANITARIUM, Melrose, Mass.

SOUTHERN SANITARIUM, Graysville, Tenn.

KEENE SANITARIUM, Keene, Tex.

PHILADELPHIA SANITARIUM, 1809 Wallace Street, Philadelphia, Pa.

MADISON SANITARIUM, R.

F.

D.

No. 4, Madison, Wis.

DETROIT SANITARIUM, 54 Farrar Street, Detroit, Mich.

JACKSON SANITARIUM, 106 First Street, Jackson, Mich.

BUFFALO SANITARIUM, 922 Niagara Street, Buffalo, N. Y.

THE TRI-CITY SANITARIUM, 1213 Fifteenth Street, Moline, Ill.

PEORIA SANITARIUM, 203 Third Avenue, Peoria, Ill.

LITTLE ROCK SANITARIUM, 1623 Broadway, Little Rock, Ark.

NASHVILLE SANITARIUM ASSOCIATION, Nashville, Tenn.

PIEDMONT VALLEY SANITARIUM, Hildebran, N. C. ST.

LOUIS SANITARIUM, Fifty-fifth Street and Cabanne Avenue, St. Louis, Mo.

KNOWLTON SANITARIUM, Knowlton, Quebec.

NEWFOUNDLAND SANITARIUM, 282 Duckworth Street, St. Johns, Newfoundland.

CATERHAM SANITARIUM, Caterham, Surrey, England.

LEICESTER SANITARIUM, 80 Regent Street, Leicester, England.

BELFAST SANITARIUM, 39 Antrim Road, Belfast, Ireland.

FRIEDENSAU SANITARIUM, Friedensau, Post Grabow, Bez.

Magdeburg, Germany.

INSTITUT SANITAIRE, Weiherweg 48, Basle, Switzerland.

NORWEGIAN PHILANTHROPIC SOCIETY, Akersgaden 74, Christiania, Norway.

SKODSBORG SANATORIUM, Skodsborg, Denmark.

FRYDENSTRANDS SANITARIUM, Frederikshavn, Denmark.

OREBRO HEALTH HOME, Klostergaten 33, Orebro, Sweden.

CAPE SANITARIUM, Plumstead, Cape Colony, South Africa.

SYDNEY SANITARIUM, Wahroonga, N. S.

W.

, Australia.

AVONDALE HEALTH RETREAT, Cooranbong, N. S.

W.

, Australia.

CHRISTCHURCH SANITARIUM, Papanui, Christchurch, New Zealand.

SAMOA SANITARIUM, Apia, Samoa.

GUADALAJARA SANITARIUM, Guadalajara, Mexico.

CALCUTTA SANITARIUM, 51 Park Street, Calcutta, India.

JAPANESE SANITARIUM, 42 Yamamoto-dori, Nichome, Kobe, Japan.

WASHINGTON SANITARIUM, 222 North Capitol Street, Washington, D. C. DIRECTORY OF SANITARIUM FOOD FACTORIES

BATTLE CREEK SANITARIUM FOOD COMPANY, Battle Creek, Mich.

SANITARIUM FOOD COMPANY, Sanitarium, Cal.

PORTLAND SANITARIUM FOOD COMPANY, West Avenue, Mt. Tabor, Ore.

COLORADO SANITARIUM FOOD COMPANY, Boulder, Colo.

SANITARIUM FOOD COMPANY, 228 Clarence Street, Sydney, N. S.

W.

, Australia.

UNION COLLEGE BAKERY, College View, Neb.

INDEX

BAKERY AND BREAKFAST DISHES

Baked Corn Pie, 198 Boston Brown Bread, 201 Corn Gems, 196 Corn Bread, 199, 200 Gems, 196, 197 Granose Puffs, 197 Griddle Cakes, 198 Georgia Pones, 201 Hoe Cake, 199 Popovers, 198 Vegetarian Hot Cakes, 197 BEVERAGES

Apollinaris Lemonade, 176 Caramel-Cereal, 173 Chocolate, 173 Fruit Nectar, 173 Fruit Cups, 175 Lemonade, 175 Mint Julep, 174 Orangeade, 176 Pineapple Lemonade, 176 Strawberry Sherbet, 174 CAKE

Angel, 235 Almond Macaroons, 238 Frosting, 235 Marguerites, 237 Orange, 235 Sunshine, 235 Sponge Sheet, 236 Sponge, Simple, 236 Sponge, Favorite, 237 Sponge, Nut, 237 Sponge, Jelly, 238 CEREALS

Cracked Wheat, 180 Corn Meal Mush, 183 Farina, 181 Graham Porridge, 183 Graham Porridge with Dates, 184 Gluten-Granola Mush, 184 Oatmeal, 180 Pearl Wheat, 181 Pearl Barley, 181 Rolled Oats, 180 Rice, 182 Rice, with Raisins, 183 Rice, Browned, 183 EGGS

A la Mode, 166 Baked in Tomato Cases, 168 Curdled, 166 Cream Shirred, 167 Floated, 167 Jellied, 167 Mumbled, 168 Omelet Souffle, 163 Omelet, Plain, 164 Omelet, Protose, 164 Omelet, Gluten, 165 Omelet, Rice, 165 Omelet, Apple, 165 Omelet, Granose, 165 Omelet with Tomato, 165 Omelet, Onion, 166 Omelet, Green Pea, 166 Omelet, Asparagus, 166 Poached on Toast, 169 Poached on Granose, 170 Scrambled with Sugar Corn, 169 Scrambled with Onions, 169 Scrambled with Protose, 169 Scrambled with Parsley, 169 Shirred, 167 ENTREES

Braized Protose and Cabbage, 83 Braized Protose, 85 Baked Protose with Macaroni, 86 Bean Croquettes, 99 Bean and Nut Loaf, 100 Baked Potpie, 101 Baked Eggplant a la Creme, 102 Boiled Macaroni (plain), 105 Baked Macaroni, with Egg Sauce, 108 Baked Stuffed Tomatoes, 114 Cream Nut Loaf, 74 Cereal Roast, 75 Chicken Croquettes, 77 Corn Fritters, 96 Carrot Souffle, 100 Creamed Macaroni, 107 Dressing, 69, 70 Dried Pea Croquettes, 76 Egg Mixture for Croquettes, etc. , 78 Escalloped Protose, 87 Eggplant with Protose, 88 Egg Macaroni, 108 Fillets of Vegetable Salmon, 67 Frijoles with Protose Mexicano, 79 Fricassee of Protose with Potato, 79 Frizzled Protose in Eggs, 87 Green Corn and Tomato, 79 Golden Nut Chartreuse, 91 Green Corn Chowder, 98 Green Corn Nut Pie, 103 Hamburger Loaf, 73 Hashed Protose Croquettes, 77 Imperial Nut Roast, 74 Lentil Hash, 92 Lentil Fritters, 92 Lentil Patties, 93 Lentil Roast, 94 Lentil Nut Roast, 94 Mock White Fish, 67 Mock Turkey with Dressing, 69 Mock Veal Loaf, 71 Mock Chicken Rissoles, 80 Mock Chicken Pie, 102 Macaroni a l'Italienne, 105 Macaroni and Kornlet, 106 Macaroni with Tomato Sauce, 106 Macaroni Cutlets, 107 Macaroni in Cream, 107 Macaroni with Apple, 109 Macaroni and Cheese, 109 Macaroni with Granola, 110 Macaroni Croquettes, 110 Macaroni Neapolitaine, 111 Macaroni (Spanish), 111 Macaroni with Tomato, 111 Nuttolene Roast, 71 Nut and Granola Roast, 73 Nut and Tomato Roast, 76 Nut Fricassee, 78 Nut and Vegetable Stew, 81 Nut Lisbon Steak, 85 Noodles, 97 Nut and Vegetable Pie, 104 New England Boiled Dinner, 80 Okra Gumbo, 101 Pea Croquettes, 96 Protose Roast, Olive Sauce, 68 Protose with Browned Potato, 78 Protose Fricassee, 82 Protose Steak Smothered in Onions, 82 Protose Smothered with Tomatoes, 83 Protose Pot Roast, 83 Protose Steak with Potatoes, 84 Protose Pilau, 84 Protose Patties, 84 Protose Cutlets, 89, 85 Protose Hash, 113 Protose and Tomato, 86 Protose Jambalaya, 88 Protose Chartreuse, 90 Protose Steak, 90 Protose Steak a la Tartare, 90 Protose or Nuttolene Cutlets, 91 Protose and Rice Chowder, 97 Protose, Stewed (Spanish), 81 Rice, Spanish, 96 Roast Duck, 70 Roast of Protose, 72 Ragout of Protose, 89 Rice Mold, 95 Rice and Banana Compote, 95 Rice and Egg Scramble, 96 Squash Fritters, 99 Scotch Pea Loaf, 100 Scalloped Macaroni, 112 Spaghetti in Tomato Sauce, 113 Tomato Pie, 105 Vegetarian Roast, 72 Vegetable Oyster, 98 Vegetable Oyster Pie, 103 Vermicelli Nut Pie, 104 Vegetarian Hamburger Steak, 113, 114 Vegetarian Sausage, 114 Walnut Lentil Patties, 93 Walnut Lentils, 93 Walnut Loaf, 75 Walnut Roast, 75 HYGIENE OF COOKING

Boiling, 9 Baking, 12 Braizing, 12 Broiling, 12 Milk, 11 Steaming, 11 Stewing, 11 NUT BUTTER

Almond, 243 Brazil, 244 For Table, 245 Process of Making, 241 Peanut Meal, 244 Peanut Cream, 245 Salted, 243 PIES

Apple, 231 Blueberry, 232 Chocolate Custard, 226 Cocoanut, 229 Custard, Baker's, 228 Lemon, 228 Mince, 227 Pastry Dough for, 225 Pumpkin, 226, 225 Prune, 230 Rhubarb, 231 Washington Cream, 229 PUDDINGS

Apple Nut, 214 Apple (Baked), 217 Adelaide, 221 Brown Betty, 206 Banana Tapioca, 209 Bread, 216 Corn Starch Blanc Mange, 207 Caramel Custard, 212 Custard, Plain, 212 Cream Rice, 214 Cabinet, 218 Cream Sago, 219 Cereal, 221 Date, 221, 209 Farina Mold, 205 Floating Island, 207 Fig, 220 Granose Mold, 208 Lemon Apple, 205 Lemon Omelet, 210 Lemon Honey, 211 Pineapple Tapioca, 208 Prune Tapioca, 215 Prune, 215 Pressed Fruit, 216 Plum, 218 Rice, 213, 210 Strawberry Short Cake, 206 Strawberry Granose, 207 Sago Fruit, 209 Strawberry Souffle, 211 Sanitas Chocolate, 214 Snow, 217 Steamed Fruit, 219 Sponge, 220 Tapioca Custard, 213 SALADS

Almond, 17 Asparagus and Protose, 26 Asparagus and Cauliflower, 27 Asparagus, 28 Brazilian, 18 Beet, 25 Beet and Potato, 27 Brussels Sprout, 28 Cabbage, 24 Carrot and Beet, 25 Date and Celery, 28 English, 21 Fruit, 19 Lima Bean, 23 Lettuce, 24 Macedoine, 28 Normandy, 18 Nesslerode, 19 Nut and Fruit, 22 Nut, 22 Protose, 20 Protose and Celery, 20 Pea and Onion, 21 Pea and Tomato, 23 Salad la Blanche, 24 Stuffed Beet, 25 Tomato Mayonnaise, 22 Turnip and Beet, 26 Vegetarian Chicken, 17 Waldorf, 19 Water Lily, 21 SALAD DRESSINGS

Boiled, 32 Cream (Plain), 33 Cream, 33 French, 34 Golden, 35 Green Mayonnaise, 36 Lettuce, 34 La Blanche, 36 Mayonnaise, 31 Nut or Olive Oil, 35 Oil (Sour), 35 White, 32 White Cream, 34 SOUPS

Artichoke, 59 Barley and Nut, 51 Bean and Tomato, 46 Brown Bean, 53 Bean Tapioca, 54 Bread Bisque, 56 Croutons for, 40 Corn and Tomato, 48 Cereal Consomme, 48 Celery and Tomato, 59 Creole, 61 Chocolate, 62 Egg Balls for, 40 Egg Dumplings, 41 Foundation of Cream, 40 Family Favorite, 57 Fruit, 61, 64 German Lentil, 50 Green Pea, 55 Impromptu, 60 Julienne, 45 Kinds of, 39 Lentil and Tomato, 51 Lentil and Nut, 52 Lima Bean, 56 Mock Chicken, 43 Noodles for, 41 Nut Chowder, 42 Nut, French, 42 Nut and Olive, 52 Nut Noodle, 52 Nut and Pea, 53 Nut and Bean, 53 Nut and Asparagus, 53 Nut Meat Broth, 58 Nut and Cream of Corn, 59 Pea, with Vegetable Stock, 58 Palestine, 61 Rice and Nut, 51 Rice, 55 Rolled Oats, 57 Sago, 54 Savory Potato, 58 Swiss Lentil, 48 Spring Vegetable, 49 Tomato, 46 Tomato-Vermicelli, 46 Tomato and Okra, 47 Turnip and Rice, 50 Tomato Bisque, 56, 57 Vegetable, Plain, 44 Vegetable Bouillon, 41 White Soubise, 45 White Swiss, 47 White Bean, 54 SAUCES

Brown Regency, 150 Brown, 155, 156 Bread, 157 Cream Tomato, 154 Cream, 156 Egg, 156 German, 152 Golden, 157 Hollandaise, 151 Hard, 157 Imperial, 151 Ideal Chili, 153 Lemon, 159 Mint, 152 Nut Gravy, 154 Olive, 150 Orange, 158 Parsley, 156 Plum Pudding, 159 Tomato, 153 Tomato Cream, 154 Vegetable Soup Stock, 149 Vanilla, 158 White Cream, 152 Walnut Gravy, 155 TOASTS

American or French, 188 Asparagus, 192 Apple, 192 Apricot, 192 Boston Cream, 189 Berry, 191 Banana, 191 Cream, 188 Date, 190 Date with Walnuts, 192 Milk, 188 Nun's, 189 Nut Gravy, 189 Nuttolene on, 191 Prune Whipped, 190 Prune, 190 Protose, 190 Tomato, 192 VEGETABLES

Asparagus, 127 Asparagus Pompadour, 128 Asparagus with Eggs, 129 Asparagus with Green Peas, 129 Asparagus, Stewed, 128 Beans, Baked, 129, 130 Beans, Puree of, 130 Beans, Stewed, 130 Beans, Baked with Tomato, 131 Beans, String, 135 Brussels Sprouts, Plain, 140 Brussels Sprouts, Saute, 140 Brussels Sprouts, Baked, 141 Beets, 141 Beet Greens, 141 Beet Stalks, 141 Beets and Potatoes, 142 Beets, Baked, 142 Beets, Boiled, 142 Beets, Young, 142 Beet and Potato Hash, 143 Celery, Plain, 125 Celery, Stewed, 126 Chestnuts, Creamed, 127 Corn, Green, Stewed, 134 Corn, Green, Boiled, 135 Cauliflower, Cream Sauce, 136 Cauliflower, Baked, 136 Cauliflower, Tomato Sauce, 136 Cauliflower, Stewed, 137 Cauliflower, Boiled, 137 Cauliflower, Browned, 137 Cabbage and Cream, 137 Cabbage, Baked, 138 Cabbage with Tomato, 139 Cabbage, Scalloped, 139 Cabbage, Holland Cream, 139 Cabbage, Ladies', 140 Carrots, French, 145 Carrots, a la Creme, 145 Carrots with Egg Sauce, 145 Carrots, Puree of, 145 Cucumbers, 146 General Directions, 118 Lentils, Oriental Style, 126 Lentils, with Onions, 127 Onions, 131 Onions, Baked, 132 Onions, Stuffed, 132 Oysters, Mock, 125 Oysters, Vegetable, 125 Potatoes, 119 Potatoes, Mashed, 121 Potato Puffs, 121 Potatoes, Minced, 121 Potatoes, Scalloped, 122 Potatoes, Hashed, 122 Potatoes, New, and Cream, 123 Potatoes, a la Creme, 123 Potatoes, a la Delmonico, 123 Potato Croquettes, 124 Peas, 128 Peas, Puree of, 134 Peas, Green, 135 Parsnips, Baked, 143 Parsnips, in Egg Sauce, 143 Parsnips, Stewed, 143 Salsify, Stewed, 124 Succotash, 131 Spinach, 133 Squash, Summer, 133 Squash, Hubbard, 133 Turnips, Young, 144 Turnips, Mashed, 144 Turnips, Boiled, 144 Tomatoes, Scrambled, 132 * * * * * Quaker City Peanut Butter Mill [Illustration]