Cook fresh and healthy

Rexall Magazine

TABLE OF MEASURES

(All measurements are level.)

3 tsp………..1 tbsp.
16 tbsp………1 cup
2 c……1 pt. Or 1 lb.
2 pts …………1 qt.

4 qts..…….…..1gal.
2 tbsp. (liq.) …1 oz.
8 oz. ……....…1 c.
16 oz ……......1 lb.

Useful Equivalents

4 tbsp. Flour ………………………………………………… 1 oz.
1 c. flour ………………………………….…………………..4 oz.
4 c. flour ……………………………………......…………... 1 lb.
3 ¼ c. whole wheat flour …………………………………..1 lb.
1 tbsp. butter ……………………………………...…………½ oz.
1 c. butter …………………………………..………………..8 oz.
1 tumbler (common drinking glass) ………………….……6 oz
1 lb. raisins ……………………………………….………….2 2/3 c.
1 lb. figs (chopped) ……………………………………….....3 c.
1 lb. walnuts (chopped) ………………………………..……3 ½ c.

Helpful Substitutions

2 tbsp. flour are equivalent to 1 tbsp. cornstarch, in thickening gravies or sauces.
1 cup sour milk is equivalent to 1 tbsp. vinegar plus 1 cup sweet milk.

Abbreviations Used

C …………………….…cup
lb ……………………pound
oz ……………………ounce
doz …………………..dozen
tbsp ……………. Tablespoon

pt. …………………..…pint
qt. ……………………quart
gal. …………………gallon
tsp. ………………teaspoon

SALADS
Creamed Cabbage Salad

Shred one medium-sized cabbage. Mix together 2 tbsp. sugar, the juice of two lemons, and a pinch of salt. Pour this over the cabbage. Stir in thick sour cream, and serve cold.

Plain Cabbage Salad

Chop the cabbage fine, salt to taste, and dress with mayonnaise.

Green Nut Salad

To three parts of shredded raw spinach or other greens, add one fourth part of shredded green onion tops and a few diced tomatoes. Dress with mayonnaise, or any dressing of your own choice, and sprinkle with flaked nuts.

Aristocrat's Tomato and Cucumber Salad

On lettuce leaves attractively arrange thin slices of tomato and cucumber, and garnish with strips of green and red peppers. (parboil pepper, peel And cut in strips before using). Serve with your favorite sald dressing, and sprinkle with finely chopped parsley.

Semi-Tropical Fruit Salad

2 oranges
3 bananas
2 good-sized peaches
½ lettuce
1 c. whipping cream
10 English walnut meats

Peel oranges, and separate each section. Peel bananas, and cut in ¼-inch slices. Slice peaches to the size and shape or orange section. Arrange on lettuce leaves, and top with whipped cream. Cut walnut meats in pieces and sprinkle over. Serve 4.

Plain Banana Salad

Slice ripe bananas crosswise. Mix equal parts of peanut butter and honey, then thin down with orange juice and pour over the sliced fruit.

Banana-Berry Salad

Alternately place in salad dish, layers of slice bananas and strawberries. Top with whipped cream, and serve.

Combination Salad

2 c. finely shredded cabbage
1 c. tomato cut fine
1 red bell pepper, finely cut
1 stalk celery cut fine
(or celery salt may be added)
2 or 3 tbsp. lemon juice
2 carrots shredded fine
2 tbsp. parsley, minced
1 green bell pepper, finely cut
1 tsp. Salt, unless celery salt is added

Mix all ingredients, and add dressing-either mayonnaise or ½ cup cream.

SALAD DRESSINGS

Homemade Mayonnaise
(Uncooked)

1 raw egg
1 tsp. Salt
Juice of half a lemon
1 c. vegetable oil

Beat egg in bowl with a pinch of salt until stiff. Add the lemon juice and beat together. Then while beating slowly, add the oil a tablespoonful at a time. When the mayonnaise is stiff, add the rest of the salt, and stop beating. Serve fresh, or keep in refrigerator.

Boiled Dressing

½ c. cream
½ tsp. Cornstarch
1 egg yolk
2 tsp. Vegetable oil
salt to taste
2 tbsp. lemon juice

Rub the starch smooth in the cream. Cook in covered double boiler for about 10 minutes and remove from fire. Mix together the egg yolk, oil salt, and lemon juice, and then gradually stir salt, and lemon juice, and then gradually stir mixture into the hot cream and starch. Place again on fire, and continue stirring until the desired thickness is obtained. Makes ¾ c. dressing.

Confectioner's Salad Dressing (Without Oil)

¼ c. lemon juice
¼ c. sugar
1 egg (separated)

Boil lemon juice and sugar to a thin syrup, and test in cold water till a soft ball is formed. Fold this into beaten egg yolk, and then into beaten white.

French Dressing

3 tbsp. salad oil
juice of 1 lemon
½ tsp. Salt
cayenne pepper

Beat in bowl, or vigorously shake in a bottle. Pepper may be omitted if not desired.

SOUPS

Vegetable soup No.1

½ cup raw split peas
3 carrots
2 tbsp. rice
2 potatoes
¼ c. tomatoes

1 tbsp. oil, or butter
1 medium onion
6 small whole okra
2 qts. Vegetable stock
salt to taste

Cook peas, carrots (diced), and rice until almost tender. Add diced potatoes and tomatoes, salt, oil, onion (chopped fine), and okra. Add vegetable stock, and finish cooking. Serves 8-10.

Vegetable Soup No. 2
2 finely sliced carrots
1 c. finely cut celery (with leaves)
1 bunch of radishes chopped fine
4 large tomatoes, or 1 large can of
tomatoes
½ c. chopped parsley
¼ c. chopped okra
1 ½ qts. Vegetable stock

Drop all ingredients in boiling water, and cook slowly for about 15 minutes, or until carrots are tender. Salt and oil to taste. Serves 8.

Vegetable Protein Soup

1 c. green split peas
2 qts. Water
1 onion (chopped fine)
1 potato
1 carrot (diced)
2 eggs
1tbsp. B-plex
½ c. noodles
salt and parsley to taste
1 piece celery (diced

Cook vegetables in the water until peas are done. Scramble the eggs quite hard, then stir in 1 tbsp. of B-plex. Put this and the noodles into the soup, and simmer for about 10 minutes. Serve 6. See page 31 for B-plex recipe.)

Potato Soup

3 c. potatoes (diced)
½ c. celery (finely chopped)
salt to taste
1 tbsp. onion (finely chopped)
2tbsp. butter (or vegetable oil)
1 qt. Milk

Mix all ingredients and level with water. (If celery is not available, ½ tsp. Celery salt may be substituted.) Cover and cook until potatoes are done. Then, without draining, put through a colander into 1 qt. Cold milk. Heat while stirring well, and serve hot. Serves 8.

Potatoes or Legume Soup

Scrub 2 large-sized potatoes, but do not pare. Put potatoes through food Grinder, also celery (if used). Put in a pot and cover with water. Add 2 tbsp. butter (or vegetable oil) and a little salt, and let boil until the water is almost gone. Then beat 2 tbsp. flour in one quart of milk and pour into the boiling vegetables. Keep stirring and as soon as the potatoes are done, remove form fire. Additional salt may be required. Serve hot.
If left-over mashed potatoes are used, thin them in the milk. If left-over whole potatoes are used, put them diced in the milk, bring to boiling, then let simmer over slow fire for about 10 minutes. Potatoes may be substituted with fresh or left-over peas or beans. Water may be substituted with soup stock broth made up of vegetables which are good only for what broth there is in them.

Lentil, Rice, Pea, or Bean Soup

Soak 1 c. lentils, peas, or beans for an hour, then wash and cook in 5 c. water (or use left-overs). Add ½ c. chopped onions, a little parsley, and 1 carrot split in halves. When cooked, rub 1 tbsp. flour into 1 tbsp. oil, and stir into soup while boiling, let simmer for a few mines, then serve. Take out the carrot. If desired, add 2 c. tomatoes while cooking the soup.

For rice soup, prepare the same way, but do not soak the rice; replace water with milk, but use less. Serves 4 or 5.

Bean Soup

2 c. dried beans handful or
chopped parsley and celery
2 large onions cut in halves
3 medium-sized potatoes (diced)
pinch of garlic
pinch of salt
2 tbsp. butter (or vegetable oil)
2 c. juice or stewed tomatoes

Cook the beans, parsley, celery, onions, potatoes, and seasoning in a 4 qts. of water until beans are tender. Remove onions and use for side dish. Then add the butter (or vegetable oil and tomatoes. Let simmer for 15 minutes. Add ½ c. sour or sweet cream if desired. Serves 6.

Tomato Soup

Put tomatoes in a porcelain stew pot. Add water (half as much as the tomatoes), and then a tbsp. of chopped parsley, 1 tbsp. vegetable oil, 1 tbsp. chopped parsley, 1 tbsp. chopped celery, and 1tbsp. chopped okra for ever 3 pts of soup. (If not all these articles are available, some may be omitted. Cook until done, and run through a colander, or serve as is.

Mineral Broth

2 beets, including tops
4 stalks of celery, including leaves
1 bunch of mustard greens
½ c. cabbage
¼ c. parsley
1 carrot top (greens)
3 turnip tops
2 qts. water
salt to taste

Chop finely all ingredients, or put through grinder. Bring to boiling, and boil slowly for 30 minutes. Put through strainer and serve hot. Serves 6.

Turnip Soup

1 large turnip
1 large potato
3 large onions
2 stalks of celery, with leaves
1/2 c. chopped parsley
2 tbsp. rolled oats
2 1/2 qts. water

Chop or grind turnip, potato, onion, celery, and parsley. Place these and all other ingredients in boiling water and cook 15 minutes. Salt to taste and serve hot. Serves 6-8

Asparagus Cream Soup

2 bundles asparagus
4c. cold water salt
3 c. milk
1 tbsp. oil
1 tbsp. flour

Chop two bundles of fresh asparagus, and cook in the cook water to which has been added a little salt. Cook slowly until; the water is reduced to one-half, and put asparagus through a colander. Then while bringing to a boil 3 c. milk, rub together the oil and the flour, and stir slowly into the boiling milk. Keep it boiling for a few

Cookright Cook Book 18

minutes. Then add the asparagus. Stir and serve with toast. Serves 6.

Creamed Pea Soup

2 c. pear puree ((thick)
¼ glass cream
salt to taste
1 pt. Milk
2 tbsp. oil
or butter
Mix all ingredients, heat and serve. Serves 6.

Pearl Barley Soup

½ c. pearl barley
1 tbsp. vegetable oil
sprig of parsley
1 carrot
5 c. water
salt to taste

Wash and soak the pearl barley overnight in the water. In the morning add the vegetable oil, parsley, and carrot (split in halves), and cook until done. Add more water as needed. Season with salt and little cream or the stiffly beaten white of an egg. Then beat the yolk, and pour it into soup while it is boiling, and stir vigorously. Serves 8.

Carrot and Barley Soup

¼ c. barley
3 c. Vegetable broth
1 c. carrots
2 tbsp. chopped onion
2 tbsp. chopped okra
4 c. milk
salt to taste

Wash the barley and let it soak over night in 2 c. water. Then, without draining, heat and add 3 c. vegetable broth, or soup stock, or water in which potatoes have been cooked. (If these are not available, cook in 3 c. water.
Until barley is soft; then add 4 c. milk, bring to a boil while stirring.) If needed, more liquid may be added while barley is cooking. Run the vegetables through the food chopper and immediately add the boiling barley. Let simmer for 20 minutes. Serves 6

Combination Vegetable Soup

Prepare equal amounts of diced turnips, asparagus, carrots, cabbage, green peas, or any such vegetable, and as many varieties as available. Put in a soup pot, stir together and flavor with parsley, onions, celery, and salt. Then cover with water, and cook until done, first bringing quickly to a boil, then cooking slowly. Rub through a colander or serve as is.

Vegetable Chowder

1 c. lima bean
4 qts. water
1c. dried green split peas
1 large onion or 1 small onion and a clove of garlic
2 c. finely cut cabbage
2 c. green string beans
2 c. noodles
2tsp. Salt

Soak beans over night, cook in the water till nearly tender, then add peas. Let cook about then to twenty minutes, and onion ad garlic finely cut. Add other vegetables. When vegetables are done, add the salt, drop in the noodles and let cook about ten minutes. Add a little oil. Serves twelve.

Lima Bean Soup

3 c. cooked or left over
lima beans(dried)
3 tbsp. flour
½ c. chopped onions
2 No. 2 can tomatoes
2 c. milk
salt to taste
oil or butter

Put bean through a colander. Brown the flour and onions, add tomatoes, and cook five minutes. Add milk to bean puree, then the tomato mixture. Season with salt, heat to boiling point, and serve. (Serves 8.)

Onion Soup

1 ½ c. chopped onion tops
2 medium-sized carrots
1 ½ qts. boiling water
2 medium-sized potatoes
salt to taste
oil or butter
¼ c. cream
½ c. rice (raw)

Place all ingredients (except cream) into boiling water. Cook until tender, put through colander, add cream, and serve. Serves 8.

SANDWICHES

Combination Sandwich Spread

3 c. ground soy beans
1 c. tomato
1 c. ground peanuts
½ c. chopped onions
1 tsp. salt
1 tbsp. flour
3 tbsp. B-plex

Combine all ingredients, and cook about 2 hours in cans or jars with lids on. Cool, and use as sandwich spread.

Sandwich Nut Meat

½ c. chopped onions
¼ ground gluten
¼ c. peanut butter
2 tbsp. flour
½ c. shredded carrots
¾ c. water
pinch garlic
sage
salt to taste
¼ c. soy sauce

Put all ingredients in a bowl, and mix well. Place in well oiled No. 2 cans, and steam in pressure cooker (low pressure) for 2 hours, or in double boiler for 3 hours. Let cool, remove from cans, and slice thin. Serves 8.

Sandwich Variety No. 1

Spread mayonnaise on both slices of wheat or rye bread, then put sliced avocado between. Season with a little salt and lemon juice. May be served with chopped watercress or other leafy vegetables. (So far as we know, avocados combine will with vegetables,)

No. 2

Mix honey with dates, raisins, prunes, nuts, or nut butter. Grind and spread on thinly sliced bread.

No. 3

Legumes, such as beans, lentils, or dried peas, make wholesome and nourishing sandwiches. Mash with a fork, and season with lemon juice.

Egg Sandwich

Spread mayonnaise on both slices of bred (thin). Slice hard boiled egg and put between the bread. Serve with lettuce leaf.

Bean Sandwich

Spread mayonnaise on both slices of bread. Put a layer of beans and a thin slice of onion between the bread, slightly press together, and serve with lettuce leaves.

Nut-Fruit Sandwiches

Put dates, seedless raisins or other appropriate dried fruit, and any kind of nuts, through grinder. Season with a few drops of lemon juice, and spread between buttered bread.

Nut Tomato Sandwich

Spread nut butter on both slices of bread, and line with a leaf of lettuce. Slice tomatoes, season with salt, and put in between the bread.

Gluten Sandwiches

Roll gluten cutlets in cracker crumbs, fry in vegetable fat until brown put between thinly sliced bread, adding slice pickle, onion, or sliced tomato.

VEGETABLE DISHES

Plain steamed Spinach

Wash spinach leaves and place in heavy kettle. Add pinch of salt, a little Butter (or oil), and then steam. (No water is needed).

Steamed Cabbage

Wash and grate ½ head of cabbage, add chopped green bell pepper, parsley, and 3tbsp. butter (or vegetable fat), then steam until tender. Serves 5.

Stuffed Cabbage

1 head cabbage
1 c. raw rice
2 c. chopped onions (fried)
1 c. bread crumbs
1 c. chopped gluten ½ c. soy sauce
2 tbsp. oil
¼ c. chopped parsley
salt to taste

Separate leaves from a cabbage head, drop in boiling water for 3 to 5 minutes to wilt. In the meantime combine all other ingredients and mix well. Then loosely wrap small amounts of the mixture in cabbage leaves. Put a cabbage leaf, or a very thin layer of sauerkraut, alternately with layers of the stuffed leaves, tightly in the kettle, level with water, cover with a lid, and steam slowly until rice is cooked. Serve with thick clabbered milk, with tomato sauce, or plain.

String Bean Stew

1 c. chopped onions
1 tsp. vegetable oil
3 c. broken string
3. c. water
1 c. diced gluten
salt to taste

Braze the onions in the oil, then add the beans, and braze them for awhile.

Pour cold water in, add other ingredients, and cook until beans are done. (If the beans are fresh, scald them in boiling water first.) Serves 8

Creamed Onions

Take 1 Doz. Green onions, cut off heads and cook in just enough water to cover the bottom of the kettle. Salt and put ½ glass of cream over onions. Let simmer on cool part of stove, and serve.

Toasted Sweet Potatoes

Boil 6 medium-sized sweet potatoes until tender; peel and mash; or use left overs. Add 2 tsp. vegetable fat, or butter, cream and salt to taste, a few grains of nutmeg, one tbsp. Chopped parsley, brown sugar and two beaten eggs. Stir the ingredients thoroughly. Form into 2-inch squares, roll in bred crumbs, and brown in a hot oven. Serve hot as is, or slice and serve with sauce or gravy. Serves 8-10.

Fried Tomatoes

Peel and slice 2 lbs. Green tomatoes, Sprinkle with salt, dredge with flour, and sauté in butter (or vegetable fat). Serve on platter, and pour white sauce over (recipe on p. 44), then sprinkle with finely chopped green bell peppers and parsley. Serves 6.

Fried Eggplant

Peal eggplant, slice thin, and salt. Let stand ½ hour. Dip each slice into egg batter and then into bread crumbs. Oil each piece, place in an oiled baking dish, brown in low oven, and serve with tomato sauce if desired. One medium eggplant will serve 4-6.

Squash Soufle'

1 qt. Cooked summer
squash (canned or fresh)
3 eggs (beaten)
1 c. rich milk
salt to taste
1tsp. butter or oil

Mash squash, thoroughly mix in the beaten eggs, the milk, salt, and melted butter (or oil). Place in a baking dish, and bake until set and golden brown.

Breaded Baked Squash

1 qt. Cooked whole summer squash
1 egg
cornmeal

Slice squash 1/8 inch thick, dip in beaten egg, salt, and cover with corn meal. Bake in oil until rich brown.

Baked Okra

Select small whole okra; wash, sprinkle with salt, and steam until half done. Cool partially, dip into beaten egg batter, and roll in bread crumbs. Place in well-oiled baking pan and bake until tender. Turn once while baking.

Okra Stew For Health's Sake

½ lb. fresh okra
1 lb. fresh tomatoes
(peeled and cut
into halves)
½ lb. onions
finely chopped)
salt
4 large carrots
(cut in halves length-wise)
1 large potato(cut in cubes)
2 tbsp. oil or butter
1 c. water

Combine all ingredients, and cook slowly in a tightly covered kettle. When done, take out carrots, cut in small cubes, and a little liquid from stew for seasoning, and serve as a side dish. Turn stew into a platter and sprinkle with finely chopped parsley. Serves 8.

Improved Pancakes

3 c. grated potatoes
4 or 5 eggs (separated)
½ level tbsp. salt
1 c. flour

To the grated potatoes add the egg yolks, salt, and flour. Beat egg whites stiff, and fold carefully into other ingredients.

If onion is desired, use about ½ tsp. grated onion. (Amount of flour used depends upon variety of potatoes.) Mashed cauliflower or broccoli may be used in place of potatoes with salt to taste. Serves 6

Pea Pie

2 carrots
2 potatoes
1 c. peas
½ c. flour
¼ c. chopped onion
½ c. nut meat (plain)
3 tbsp. vegetable oil or butter
21/2 c. milk
4 tbsp. finely chopped parsley
3 eggs
salt to taste

Split carrots and potatoes in fourths, then slice them very thin; chop the onion; dice the nutmeat; scramble 2 eggs in oil. Then mix all these ingredients with the peas. Add 2 c. milk in which has been stirred ¼ c. flour, then add parsley and salt, mix thoroughly. Oil a pan or casserole, and then cove bottom with sifted cornmeal. Pour in ingredients, bake in a moderate oven until carrots are done. Take ¼ c. flour and 1 egg and mix to a smooth paste with ½ c. milk. Pour over mixture of baked vegetables. Sift over it sufficient cornmeal to cover well, and bake to a golden brown, or a pie curst may be used if preferred Serves 6.

Egg Plant Patties

2 c. cooked or steamed fresh eggplant
1 tbsp. raw peanut butter
emulsified with hot water
1 large onion minced fine
2 eggs beaten
pinch of sage
½ tsp. salt
1 tsp. celery salt
1 c. raw oatmeal
1 c. toasted bread crumbs (oiled)

Mash the eggplant thoroughly, add the peanut butter, onions, eggs, and seasonings. Beat or mix

quite soft, then mold into patties and roll in bread crumbs, arrange in baking pan and bake about forty minutes. Serve with a Spanish sauce or brown gravy.

Corn Souffle'

3 tbsp. vegetable oil
3 tbsp. flour
1 cup milk
½ tsp. salt
1 tsp. sugar
2 c. corn pulp
(if canned corn is used,
grind through a grinder
3 eggs separated

Make a white sauce of vegetable oil, flour, milk, salt. Mix corn pulp, sugar, and egg yolks, beaten light, and add cream sauce. Fold in stiffly beaten whites of eggs and pour into greased baking dish and set in pan of hot water in oven (350 deg. F.). Bake till set in center. Serves 6-8.

Creamed Celery

1 ½ tbsp. butter or fat
3 tbsp. flour
1 tsp. salt
¾ c. liquid in which celery
was boiled
¾ c. milk
1 large bunch celery
cut in ½ inch lengths
and boiled

Melt butter in pan, and blend in flour and salt. Add celery liquid and milk, bring to a boil, stirring constantly. Add celery, Heat through. Serves 6.

Potatoes Fried In Sour Cream

Peel and slice six potatoes quite thin. If onion is a favorite, slice an onion thin, too. Melt a very little fat in a hot skillet, add potatoes and onion, sprinkling each layer with a dash of salt. Pour in thick cream to half cover. Put lid on the skillet and cook slowly turning potatoes occasionally with a spatula. When nearly tender, remove lid and fry until cream is absorbed and potatoes start to brow. Serves 8.

Creamed Corn

1 pt. Canned dried corn
1 c. milk
salt to taste
1 tbsp. oil

Place corn in double boiler and heat through. Add milk, salt, and oil. Let simmer for 1 ½ hours Serves 4.

Shoe-string Gluten and Sauerkraut

2 ½ c. stewed tomatoes
salt to taste
2 tbsp. butter
2 ½ c. sauerkraut
2 c. gluten cut in thin strips

Drain tomatoes, reserving liquid. Cut up tomatoes and put them in oiled baking dish. Sprinkle with salt. Dot with butter. Cover with layer of crumbs. Add layer of sauerkraut, and layer of gluten strips. Alternate layers. Seasoning and dotting each with butter, until all ingredients are used. Have layer of buttered crumbs on top. Add tomato liquid. Bake in hot oven (400 deg. F.) for 20 minutes. Serves 6.

Baked Carrots in sweet Sauce

2 c. sliced carrots
2 tbsp. butter (or vegetable fat)
1tbsp. cornstarch
2 tbsp. sugar
½ tsp. salt
2 tbsp. lemon juice
½ c. carrot liquor

Cook carrots in saucepan in salted water to cove, about thirty minutes, or until tener. Drain, saving liquor. Melt butter in saucepan; add cornstarch, sugar, salt, and blend into smooth paste. Add lemon juice and carrot liquor, add a little water if necessary to make a ½ cup carrots. Bake in moderate oven (350 deg. F.) 15 minutes.

Main Dishes

B - plex

(For use in gravies and other dishes.)

12 pieces toast (burned)
¼ lb. yeast
2 tbsp. Tomato juice
¼ tsp. onion salt
4 tbsp. soy sauce
¼ tsp. celery salt

In 2 qts. water put 12 pieces of toast which have been burned crisp and almost black. Boil until water is dark. Strain off the liquid and boil down to a thick syrup.

Add this syrup to the remaining ingredients, and melt. Cook in heavy pan until thick and coffee-colored. Put in jar and keep in cool place.

Enriched Gluten Cutlets

5 lbs. White flour
3qts. water
2 tbsp. B-plex
6 tbsp. soy sauce
1 onion
1 tbsp. salt

Gradually mix the 3 qts. of cold water into the flour until the mixture becomes a fine lump of dough. Knead it well, cover with cold water, and let stand half an hour. Then to wash out the starch, put the dough in lukewarm water and work with the hands. When the water becomes milky, pour it off, add fresh water, and continue the process until the starch is washed away-the water cleared. (It is important that all the starch be washed from the dough.) There ten remains a lump of gluten. Stretch out the gluten fairly thin first one side and then another until it is as thin as pie crust. Next lay it on a floured board and spread half of it with one shredded carrot, then fold in several times and thoroughly work the carrot into the dough. Finally, shape the gluten into fat cutlets about ¼ inch thick and 3 inches wide.

To 4 cups of water add B-plex, soy sauce, onion (ground), and salt. Drop the cutlets in and simmer for 2 hours, adding water if necessary. Put in glass container and store In cool place until ready to use. Makes 2 dozen cutlets.

Other choice and suitable vegetables may be used in place of carrots.

Breaded Cutlets

Spread B-plex on both sided of the cutlets, dip in flour and brown both sides in deep vegetable fat. Place in baking dish, make gravy and pour over the cutlets, and slowly heat in oven for ½ hour, then serve.

Gluten Steaks

2 onions
1 carrot
1 pepper
1 potato
parsley
celery
1 c. soy sauce
½ c. oil or butter
2 tbsp. brewers' yeast
1 tsp. salt
sage
garlic

Put all these ingredients in 2 qts of water, bring to boil and add 2 ½ lbs. Raw gluten cutlets. Cook for 1 hour, then fry until brown. Put in deep pan, pour the broth over, and simmer in oven.

Gluten Loaf

1 c. nut meats
1 onion
2 tsp. parsley
2 eggs
1 tsp. salt
1 can tomato soup
or tomato puree
1 lb. gluten
2 tsp. flour

(You may use enough beet juice to color it if desired.)

Combine all ingredients except the gluten, then grind them coarse. Dice the gluten and stir into the mixture.

Shape into a loaf and put in a baking pan. Finally dissolve 2 tsp. B-plex in 1 c. hot water, and pour over loaf, basting it while baking until brown. Serves 6.

Gluten Pot Roast

4 c. ground gluten cutlets
1 c. cracker crumbs
1 ground onion
2 eggs
1 tsp. b-plex
1 c. gluten broth (see recipe)

Mix ingredients, turn into baking dish, pour tomato sauce over, and bake in oven about an hour. Serves 8.

Improved Corn Griddle Cakes

¼ c. cornmeal
½ c. boiling water
¾ c. milk
1 c. dry bread crumbs
½ tsp. salt
1 egg (separated)

Scald the cornmeal with the boiling water. Heat the milk, but do not boil. Stir into the cornmeal. Add crumbs and salt. This should make a thick batter. Add the egg yolk. Fold in the stiffly beaten egg white. Cook on a hot, slightly oiled griddle, and serve with honey or syrup. Flatten them out a little with spoon when you first put them in the pan. (Makes 6 or 7 cakes.)

Vegetarian Meat

½ c. bread crumbs
½ c. walnut meats
1 c. cooked lentils
½ c. ground onion
½ c. cooked potato
1 c. water

Put ingredients through food chopper. Stir in 2 beaten eggs. Add salt and

Sage to taste, make into a loaf, and bake. Serves 6.

Boiled Rice

Be careful to select the large kernel called Head Rice. Put cold water in kettle, add oil and salt, and ½ cup chopped parsley to each cup of raw rice, and bring to boil. Then (not before water has boiled) wash head rice thoroughly and add to boiling water slowly so as not to stop it from boiling. Stir until rice freely and loosely moves within the water. Lower heat, but be sure it is boiling, not soaking. Feel the bottom of kettle with a spoon and if it is becoming coated with rice stir until pulled loose. Stir as little as possible but do not let it scorch. If It should scorch, then do not stir, but turn the rice over to another kettle without scraping off bottom, and thus finish cooking.

If you have to add water, let it be boiling hot, and do not overcook. When rice is half done, again reduce the heat, low enough that rice cannot scorch, and let simmer for an hour without stirring .

Important: (Brown rice is not devitalized as is the white, but good quality is hard to find on the markets. Some of the brown rice, though, is not worth cooking, and even more deficient than good polished rice and even more deficient than gook polished rice. If have to use

the polished rice, then add one eighth part wheat germ in order to replenish some of the deficiency.)

Noodles and Noodle Soup

Beats the yolks of two eggs, then add one cup of flour, and knead well for about 8 minutes. Put on floured board and divide into 3 parts. Roll out each as thin as a nickel. Sprinkle flour over it to prevent sticking together, and roll up Then shred thin with a sharp knife. Shake out well. Add these slowly, while stirring, to a boil stew or soup and let cook 20 minutes. If the stew or soup cannot stand longer cooking, then cook separately in slated boiling 20 minutes before adding, or if desired, serve noodles by themselves seasoned with a little butter, oil, or sauce.

Bean Loaf No. 1

1 c. kidney or yellow beans
1/3 tsp. salt
1/3 tsp sage
¼ c. gluten flour
4 tbsp. tomato juice
1 chopped hard boiled egg

Mash beans into fine paste. Then add all the ingredients, mix well, and turn into an oiled bread tin. Bake until set and golden brown. Serve with gravy or tomato sauce. Serves 4.

Bean Loaf No. 2

1 c. stale bread
1 c. milk
marjoram, sage, and salt to taste

Cookright Cook book 36

2 tbsp chopped onions
1 ½ tbsp. vegetable oil, or butter
1 c. cooked beans
1 tbsp. browned flour
1 egg (beaten)
1 tbsp. chopped parsley

Soak the bread in the milk, simmer the onions In the oil, then mash the beans. Put the soaked bred, the mashed beans, the marjoram sage, and salt together and thoroughly mix in ht flour. Then combine with these all other ingredients, and pour into oiled pan, and bake until set and brown. Serves 6.

Beans may be replaced with ½ c. chopped nuts or with lentils, and the bread increased to 1/1/2 c. (Call it nut or lentil loaf.) The other ingredients may be supplemented or added to.

Boiled Nut-Meat With Tomato Sauce

1 lb. nut-meat (plain)
1 c. chopped onion, green pepper, celery,and parsley
salt to taste
vegetable oil
1 pt. Tomato puree

Slice and oil the nut-meat on both sides, broil until brow, then dice. Braise the vegetables in oil, and add the tomato puree, salt to taste. Cook until tender, pour over broiled nut-meat and serve. Serves 8.

Vegetarian Pot Roast

4 c. bread crumbs
2 c. milk
2 tbsp. vegetable oil
4 tbsp. chopped onion
½ tsp. sage
2 c. cooked kidney beans
2 eggs, beaten
1/2tsp. salt
1 c. chopped walnuts

Combine all ingredients, mix well, and put through food grinder. Put in a well oiled bread tin and bake in a medium hot oven until golden brown. Remove from oven and let cool for ½ hour, pour over it brown gravy, and again bake for ½ hour, basting it occasionally with the gravy. Serve hot or cold. Serves 8 or ten.

Oatburgers

½ c. chopped onions
¼ c. shredded carrot
1tbsp. butter (or oil)
¼ c. uncooked rolled oats
½ c. milk
3 beaten
salt to taste
1 tbsp. peanut butter

Brown the onions and the carrots in the butter (or oil) Then add all the other ingredients, and mix well. Drop by the spoonfuls into a hot oiled skillet and brown on both sides. Cover with thin gravy and boil on both sides. Cover with thin gravy and boil 10 minutes. Serve 6.

Potato Stew With Dumplings
(Stew)

2 c. raw potato cut into ½-inch cubes
1 tsp. onion chopped fine
¼ c. fine filberts
1 tsp. okra chopped fine
1 ¼ tsp. salt
2 tbsp. vegetable oil, or butter

Combine all ingredients, and cook until done. Stir 2 tbsp. flour in ½ c. cold water, and add to 2 c. boiling water. Boil for one minute. Stir into above mixture. (The filberts may be used whole or chopped.)

(Dumplings)

Boil ½ c. water, 2 tbsp. vegetable oil, and salt to taste. Then take off fire and blend with 2/3 c. flour, taking care that it does not lump Return to stove and heat until flour is thoroughly cooked Removed from fire and break in 2 whole eggs one at a time, and mix well each time. Finally drop by teaspoon into the stew and cook moderately for 25 minutes in a covered kettle. Sprinkle with a little chopped parsley. These dumplings may be used in any stew. Serves 6.

Noodles

1 egg
½ c. flour
1tbsp. milk
sprinkle of salt

Mix all ingredients to a stiff dough, and roll out fairly thin. Sift flour ooer it, fold and cut in 1/8-inch strips. Spread on cloth to dry until ready to use.

Eggplant With Noodles

1 c. onions
2 tbsp. oil, or butter
2 medium-sizedeggplants, diced
1 c. tomatoes run through a chopper
1 c. noodles

Braze onions in oil. Add eggplant and tomatoes to onions, and cover with about 2 c. water. Bring to boiling point, and add the noodles. Add to this preparation 1 c. cream sauce, place in baking dish, and cook for 20 minutes, or until tender and lightly browned. Serves 6. or 8.

Improved Cornmeal Mush

1 medium-sized onion
2tbsp. vegetable oil, or butter
4 c. water
2 tsp. salt
1 c. tomato puree
2 c. cornmeal
1 egg

Put the onion through a food chopper, then simmer in the oil, but do not brown. Add the water salt, and tomato puree, and let boil for about 8 minutes. Stir the cornmeal into 1 c. Cold water, and pour into the boiling liquid. Boil slowly until thick. Add 1 beaten egg, and stir thoroughly. Cook in top of double boiler for 1 ½ hour. Serve hot with milk, cream or sauce. May also be made into a loaf, then sliced and fried, or baked. Serves 4-6.

European Pot Pie

½ c. potatoes
½ c. carrots
½ c. onions
¼ c. tsp. sage
1/8 c. parsley (chopped)
salt to taste
3 tbsp. flour
½ c. water
½ can tomato soup (or thick puree)
1 c. cooked kidney beans
pie crust
¾ tbsp. oil

Grind together the potatoes, carrots, and onions. Add sage, parsley, salt, oil, and stir in the flour. Cook in the water until carrots are soft. Add tomato soup. Put kidney beans through the grinder and stir them into the cooked vegetables. Pour in an oiled pan over a layer of pie crust, cover with another layer of crust, brush with milk or oil, mark with a knife, and bake to a golden brown. (If desired, lentils or other legumes may be used in place of kidney beans.) Serves 6-8

Beans may be omitted, and 1/2 c. raw rice used as follow: Grind together the potatoes, carrots, and onions. Add the water, sage, parsley, and oil, and bring to boiling. Wash rice (drain well) and put into the boiling vegetables a little at a time so as not to stop boiling. Stir to make sure the rice does not settle on the bottom or scorch while cooking. Boil rapidly until rice is cooked and firm, and the water absorbed. Then add the tomato soup or puree, and season with salt. Bake instead of boiling.

For protein meat pie, replace beans with chopped nutmeats and diced gluten.

To make sausage substitute, use either one of the formulas (or make one of your own), but add enough bread crumbs to stiffen. Eggs may be added if desired. Shape on a floured board and brown in fat, or wrap in fresh wilted cabbage leaf, (turn in the end), pack tightly in a pot, pour a little water over, and cook until cabbage is done.

Nut And Cheese Loaf

2 c. bread crumbs
1 c. ground walnut meats
1 c. cottage cheese
¾ tsp. salt
1 tbsp. chopped onion
1tbsp. chopped parsley
1 c. milk
1 egg slightly beaten

Mix ingredients in order given, shape in pan and bake twenty-five minutes. Serve with white sauce. Serves 6-8.

Tasty Mold

1 ½ c. cooked macaroni
1 c. cottage cheese
1 c. bread crumbs
1 tbsp. minced parsley
3 tbsp. pimentos
1 tbsp. minced onion
1 c. scalded milk
1 egg-well beaten
1 tsp. salt
3 tbsp. melted vegetable fat, or oil

Cut macaroni into short pieces, combine all ingredients in order given and put in ring mold. Place mold in pan of hot water. Bake 375 deg. F. until form, about 35 minutes. Unmold and serve hot. The center may be filled with creamed eggs. Serves 6.

GRAVIES AND SAUCES

Brown Gravy

Heat a tbsp. butter or vegetable oil in a frying pan; stir in 2 tbsp. flour, and when browned add 2 c. boiling water or milk, and salt to taste. While stirring, do not let lumps form. Add 1 tsp. soy sauce or B-plex. Makes about 2 ½ c. gravy.

Cookright Cook book 42

To make it egg gravy, stir in 1 well-beaten egg while the gravy is boiling hot.

Enriched Gravy

1 tsp. onion (chopped)
2 tsp. oil or butter
3 tbsp. flour
2 c. milk
1 or 2 eggs
salt to taste

Simmer onions in the oil. Then lightly beat the yolks of eggs with a fork, add to the onions, and stir as you would for scrambled egg\s. Mix the flour in the milk (cold) until smooth, and pour slowly into the onion and egg mixture. Add salt. Bring to a boil while stirring, then remove from fire, and serve while hot. Makes over 2 ½ c. gravy.

B-plex Gravy

Melt 2 tbsp. butter or other shortening in skillet, and put in 2 tbsp. flour. Brown this, and then add 2 tsp. B-plex, stirring constantly. Pour in enough potato water or other vegetable liquid to make the desired thickness.

Boiled Eggs Sauce

Beat two eggs. Stir ½ tbsp. cornstarch into 1 tbsp. sugar. Mix with eggs, and quickly stir into 1 c. boiling milk. Let boil until thick. Remove from fire, and use any kind of flavor desired.

B-plex Sauce

Heat butter or vegetable oil in skillet, and brown flour in it. Add B-plex while stirring. Then thin with water in which vegetables have been cooked.

Cream Sauce

Heat 2 tbsp. butter or vegetable oil, then stir in 2 tbsp. of flour, and keep over fire about one minute, do not brown. Gradually add a glass milk, stirring smooth. Add salt to taste, and cook 10 minutes over very slow fire, or else steam in a double boiler. Makes bout 1 ½ c. sauce.

Bread Crumb Sauce

2 tbsp. shortening
2 tbsp. flour
1 c. milk
½ tsp. salt

Mix and then stir until smooth, cooking slowly 10 minutes.

Spanish Sauce

2 medium-sized onions
1 tbsp. oil or butter
½ level tsp. salt
2 medium-size bell peppers
celery
1 level tsp. natural sugar
1 pt. Cooked tomatoes

Grind onions, peppers, and celery; add salt, sugar, and tomatoes, and cook in oil until done, stirring often. (Makes 2 ½ c. sauce.) May be poured over spinach or other greens and vegetables.

Tomato Sauce

2 c. tomatoes, strained
pinch thyme
¼ tsp. salt
¼ onion juice
2tbsp. flour
2 tbsp. vegetable oil

Combine tomato juice thyme, salt, and onion juice, and then heat. Mix the flour and oil until smooth, and stir into the hot mixture. Cook 5 minutes and serve hot. Makes about 2 ½ c. sauce.

Pineapple Sauce

1 tbsp. cornstarch
2 tbsp. brown sugar
2 c. pineapple juice

Mix the starch and sugar together. After bringing the juice to near boiling, combine ingredients. Stir smooth, and take off fire. Serve cold. Makes about 1 ¼ c. sauce.

Banana and Date Sauce

3 c. milk
2 tbsp. (rounding
cornstarch
3 eggs (separated)
¼ c. sugar
salt
18 dates (chopped)
4 good sized bananas
1 tbsp. vanilla

In double boiler, heat milk to scalding point. Mix the cornstarch to a paste and stir smooth into the hot milk. Cook until the cornstarch is done (about 20 min.)

Beat yolk and add sugar, mixing thoroughly. In a slow stream add the hot milk and cornstarch to the beaten yolks. Mix and return to double boiler. Cook about ten minutes, or until the eggs cook. Add salt and vanilla.

Beat whites of eggs stiff and fold mixture and the chopped dates into the whites very carefully. Allow to cool for a few minutes and pour over sliced bananas. If desired, place in refrigerator to chill. Serves 8.

What Should a Vegetarian know ?

WHAT SHOULD A VEGETARIAN KNOW?

With a reasonable variety of fresh vegetables legumes, grains, nuts, and fruits, also milk and eggs or their equivalents, the vegetarian can easily balance his diet to supply all his body's needs. He should therefore not neglect to include in his diet as wide as possible a variety of such foods both cooked and raw, remembering that the latter are even more essential and more complete.

"If we plan wisely that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans, peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh-meats." -- Ministry of Healing, p. 299.

Why is it, though, that some strict vegetarians rather than improving their health and building up resistance against disease, often suffer from malnutrition and become even more susceptible to various physical ailments than before they gave up flesh foods? -- Because in most cases flesh food is discarded without supplementing the diet with a satisfactory substitute. Many have the mistaken idea that by merely increasing their intake of protein foods -- nuts, legumes, and grains, they adequately replace the deficiency. By so doing they do not at all replace the deficiency, but instead unbalance the nutrients. Ever remember that flesh is composed of about 80% grass and 20% grain. Biological experiments unmistakably demonstrate that animals cannot thrive on whole grain proteins divorced from the associated leafy plants. The health seeker must bear in mind that often the immediate result of an unbalanced diet is constipation, followed by rheumatism or arthritis, if not by other even more dreadful and destructive diseases. Balance your diet, and Nature will take care of the rest.

The truth that the substances in superior quality flesh are derived from grain and grass, approximately 20% of the former and 80% of the latter plainly demonstrates that flesh is adequately substituted only by the proportionate use of both grain and leafy plants. Be not misled. Your body needs both grain and vegetable proteins in exactly these proportions. Indeed, they are all essential, and man's constitution demands that for health and longevity there be neither a missing link nor a weak one in the chain of nutriments.

There is also another important lesson in the fact that just as the All-wise Creator did not bless any particular locality with all the riches of creation, but scattered and scientifically proportioned them throughout the earth. He has likewise carefully distributed the essential body-building and upkeeping materials throughout the food kingdom, has not placed them all in one plant.

To maintain perfect health, therefore, be sure to make use of all the thirteen types of foods grouped below, and give them the proper proportions in your diet. Approximately 80% of your diet should consist of the first eight classes of foods (Group 1), and 20% of the second three classes of foods (Group 2). The last two classes of foods (Group 3) are seasonings for all foods.


EIGHTY PER CENT OF THE DIET

80% of one's diet must consist of the foods in this group:

1st -- Leaves (watercress, beet tops, spinach lettuce, parsley, cabbage, broccoli, cauliflower, chard, etc.)

2nd -- Stalks (Celery, rhubarb, asparagus, etc.)

3rd -- Herbal Fruits (pineapple, okra, eggplant, peppers, string beans, tomatoes, etc.)

4th -- Tubers (carrots, potatoes, radishes, onions, yams, beets, turnips, etc.)

5th -- Cucurbits (squash, melons, cucumbers, pumpkins, etc.)

6th -- Tree Fruits (peaches, dates, bananas oranges, pomegranates, olives, avocados etc.)

7th -- Vine Fruits (berries, grapes, etc.)

8th -- Dairy Products


GROUP 2
TWENTY PER CENT OF THE DIET

Only about 20% of one's diet should be made up of the foods in this group:

1st -- Grains (oats, rice, corn, rye, wheat, barley, etc.)

2nd -- Legumes (beans, lentils, peas, etc.)

3rd -- Nuts (pecans, coconuts, almonds, walnuts, chestnuts, etc.)


GROUP 3
SEASONING FOR ALL FOODS

All foods may be seasoned with the foods of this group:

1st -- Oils (olive oil, soy bean oil, sesame oil, nut oils, cottonseed oil, etc.)

2nd -- Sweets (honey, raw sugar, maple sugar, sorghum, etc.)

Lets cook Vegetarian

RECIPES

Abbreviations used:

c. - cup
lb. - pound
oz. - ounce
tsp. - teaspoons
pt. - pint
qt. - quart
tbsp. - tablespoon


RADISH CABBAGE SALAD

1 c. radishes;
1 c. cabbage;
1/2 c. flaked peanuts;
1/8 c. chopped onions;
salt to taste.

Slice radishes, and chop cabbage fine, then combine all ingredients, and serve on lettuce leaf with mayonnaise or some other dressing. Serves 4.

CARROT SALAD

2 c. grated carrots;
1/2 tsp. onion juice;
3 eggs (hard boiled);
1 tbsp. lemon juice;
1 finely chopped bell pepper;
1/2 tsp. salt;
1/2 c. mayonnaise.

To the grated carrots, add onion juice, chopped egg, lemon juice, pepper, and salt. (If desired, peas may be added.) Mix in the mayonnaise saving a dash for top of salad. Garnish with parsley. Serves 6.

PROTEIN SALAD DRESSING

2 egg yolks (hard boiled);
1 tbsp. vegetable oil;
a little salt;
1 tbsp. lemon juice;
1 tbsp. honey;
1 tbsp. peanut butter, (raw preferred);

Mash the egg yokes and combine well with all other ingredients. This makes 1/3 c. dressing. The whites of the eggs may be cut into thin strips and used for garnishing salad.

ENRICHED VEGETARIAN SOUP

1 medium-sized potato;
1 c. pea puree;
1/2 c. chopped celery;
2 eggs;
1 small onion;
pinch of mint; 1/4 c. rice;
1 tbsp. vegetable fat;
1 c. ground gluten; salt to taste.

Shred potato and celery, or put through grinder. Level with water, then add two extra cups of water; bring to boiling, and season with salt and mint. Stir in the rice slowly to keep it boiling, and cook for 30 minutes. Place the egg and gluten together, and beat with a fork. Heat the fat in a skillet, scramble the mixture in it, and add it and the puree to the boiling vegetables. Simmer 30 minutes and serve hot. Serves 8. (For gluten, see recipe below for "Enriched Gluten Cutlets".)


B-PLEX

(For use in gravies and other dishes.)
12 pieces toast (burned);
1/4 tsp. onion salt;
1/4 lb. yeast;
4 tbsp. soy sauce;
2 tbsp. tomato juice;
1/4 tsp. celery salt.
In 2 qts. water put 12 pieces of toast which have been burned and almost black. Boil until the water is dark. Strain off the liquid and boil down to a thick syrup.

Add this syrup to the remaining ingredients, and melt. Cook in heavy pan until thick and coffee-colored. Put in jar and keep in cool place.

ENRICHED GLUTEN CUTLETS

5 lbs. white flour
6 tbsp. soy sauce
3 qts. water
1 onion
2 tbsp. B-plex
1 tbsp. salt

Gradually mix the 3 qts. of cold water into the flour until the mixture becomes a fine lump of dough. Knead it well, cover with cold water, and let stand half an hour. Then to wash out the starch, put the dough in lukewarm water and work with the hands. When the water becomes milky, pour it off, add fresh water, and continue the process until the starch is washed away -- the water cleared. (It is important that all the starch be washed from the dough.) There then remains a lump of gluten. Stretch out the gluten fairly thin by holding it in both hands and pulling on it from first one side and then another until it is as thin as pie crust. Next lay it on a floured board and spread half of it with one shredded carrot, then fold in several times and thoroughly work the carrot into the dough. Finally, shape the gluten into flat cutlets about 1/4 inch thick and 3 inches wide.

To 4 cups of water add B-plex, soy sauce, onion (ground), and salt. Drop the cutlets in and simmer for 2 hours, adding water if necessary. Put in glass container and store in cool place until ready to use. Makes 2 dozen cutlets.

Other choice and suitable vegetables may be used in place of carrots.

VEG PATTIES

1 raw potato;
2 onions (small);
1 tsp. salt;
4 tbsp. vegetable oil;
1/2 c. cooked oatmeal; 1 c. bread crumbs;
1/2 c. ground walnuts;
2 eggs (large);
pinch of sage;
1 tsp. chopped parsley;
2 tbsp. soy sauce,
or B-plex.

Grind potato and onion together, add salt and sage, and simmer in oil until brown. Then mix in oatmeal, crumbs, nuts, eggs, parsley, and soy sauce. Shape into patties and brown in a hot oven or fry in a skillet with a little oil.

It may be made into a loaf and sliced for sandwiches, or served hot with tomato sauce. Serves 6.

STUFFED PEPPERS

8 large peppers;
1 1/2 c. uncooked rice;
3/4 c. chopped onions;
1/2 c. grated carrots;
1 can tomato soup;
1/2 c eggplant;
2 tsp. sage;
1/4 c. finely chopped okra;
salt to taste; 1/2 c. chopped parsley;
3 tbsp. oil (1/2 c. ground corn may also be used if desired).

Put all ingredients in a bowl and mix thoroughly. Wash peppers, carefully cut off the seed end, and through it stuff the pepper with mixture; then to cap it place the top back on. Put layers of cabbage leaves, sauerkraut or some other vegetable on bottom of kettle (if desired) then put stuffed peppers tightly in the kettle and level with water. Cover with lid and steam slowly until rice is cooked.

The same dressing may be wrapped in cabbage or broccoli leaves, large beet or turnip leaves, or young spring grape vine leaves, and cooked as the stuffed peppers. (Wilt leaves in boiling water before using.)

For added zest, a tomato sauce or thick clabbered milk may be poured over peppers when served. Serves 8.

MODERNIZED TURKISH PILAF

2 c. rice;
2 1/2 c. cold water;
3 tbsp. soy sauce;
1 1/2 c. finely chopped onions;
1 rounded tsp. salt;
1 1/2 c. finely chopped celery;
1/2 c. oil.

Thoroughly wash loose starch from rice by rubbing it between the palms of the hands while in water, and rinsing. Repeat the process five or six times (or until water is clear). Put rice in top of double boiler, and add the cold water in which

the salt has been dissolved. Let steam in double boiler for 1 3/4 hours. It is important that an airtight lid be used, and that it not be removed even once during the 1 3/4 hours, or else the steam will escape and the rice will not be fluffy.

Just before rice is done, heat the oil in a skillet, then add the onions, celery, soy sauce, and a pinch of salt. Brown lightly. With a fork carefully work 3/4 of this into the rice, being careful not to mash the rice into a paste. Shape into a mound on a platter, and top with the rest of braised onions and celery. Serves 6.

VEGETABLE MEAL-IN-ONE-POT

(Tomato soup, buttered carrots, baked okra fresh peas, spinach or other greens, rice and gravy, mashed or browned potatoes, creamed onions, -- all cooked in one pot!)
Directions
4 fresh carrots
1/2 lb. fresh okra
2 c. fresh peas
4 sm. potatoes
1 c. tomato puree
2 onions
1 lb. spinach or other greens
1 c. raw rice

Scrape the carrots and put them whole in a deep kettle. Lay the okra (whole) next to the carrots, then cover with the peas. Put the potatoes (whole) on top of these, also the onions cut into halves, and then a layer of spinach. Cover with slightly salted water and then add 3 more cups of water, also salt and oil. Slowly bring to boiling. Then put the rice in a muslin bag, not more than 1/3 full, and place in the kettle. Cook until rice is done. (If potatoes are peeled boil the peelings, strain, and pour the liquid on the vegetables in place of the water, or put them in bag and let them cook together with the vegetables.)

Take out the rice, then gently remove the onion, the potatoes, the spinach, the carrots, and the okra, and place each in a separate dish. Pour the broth into a saucepan, leaving the peas in the kettle. Add the tomato puree to the broth and serve as soup. To the peas add a little cream, and serve.

The rice may be served with gravy, and the potatoes may be mashed, or sliced and browned in a little oil. Add a little oil to the carrots

The okra may be rolled in bread crumbs and browned in the oven. The spinach may be served plain. Cream the onions. (Each may be salted to taste.)

CRISP OKRA

Slice okra lengthwise, and sprinkle with salt. Then dip in egg batter, and roll thoroughly in bread crumbs. Moisten with oil, and bake in medium hot oven until brown and tender. Serve as is, or with cream or tomato sauce.


ESCALLOPED VEGETABLES

1 green pepper (cut in inch long strips);

1 c. cooked vegetables (any kind but tomatoes);
1/2 onion, finely chopped;

5 tbsp. oil; 2 tbsp. flour;

1 tsp. salt; 1 egg;

1/2 c. dried bread cubes;

2/3 c. oiled cracker crumbs;

1/2 c. milk.

Combine pepper, onion, and oil, and cook five minutes, while stirring. Thoroughly blend flour and salt, and add to the mixture. Next, gradually pour in the milk, while stirring, and bring to boiling. Then add vegetables, egg, and bread (cut in quarter-inch cubes and browned in a pan with one tbsp. oil). Finally, put mixture into an oiled baking dish, cover with cracker crumbs, and bake in a hot oven until brown. Serves 6.

CRUSTED BAKED GREENS

2 eggs
1 tsp. salt
2 bunches fresh spinach (or other greens)
1 c. milk
2 tbsp. oil
1 c. cooked rice
1 good-sized onion, chopped fine

Beat eggs, salt, and milk together. Braise the onion in the oil, and then combine with all other ingredients. Cover the bottom of a pie tin with pie crust. Put in it a layer of the filler to about 1 inch thickness and cover with pie crust. (Wet edges of lower crust before covering with top crust.) Do not punch holes in top crust, for you must retain all the steam possible. To begin baking, cover with another tin and let it bake in medium hot oven about twenty minutes. Then take cover off, punch the steam bubbles with a fork, and let bake until light brown. Serve hot. Serves 4-6.

Other greens, or even dried squash, may take the place of the spinach. Or you may substitute the whole with cooked rice, eggs, oil, parsley, and salt to taste. (Less cooking required with latter combination.)

WHOLE WHEAT BREAD

2 1/2 oz. baker's yeast
2 oz. shortening (not oil)
6 oz. sugar or honey
2 oz. salt
7 c. water
5 lbs whole wheat flour

Thoroughly blend yeast, shortening, sugar (or honey), and salt in the water. Mix with flour and knead thoroughly. (Mixture should be only medium stiff.) Allow to rise in a moderately warm place until it doubles in bulk. Mix down and let rise again. Repeat kneading and let it rise the third time. Divide into 7 equal portions, and round each. Let rise the fourth time, and then shape into loaves, and let rise 1 inch above top of bread pan. Then place in oven at 325 degrees. When well browned, remove and thoroughly cool before putting away. Makes 7 one-pound loaves.


FLUFFY CORNBREAD

4 c. corn meal;
1 c. boiling water;
1 c. white flour;
3/4 c. brown sugar;
pinch of salt;
1 pt. cold water;
1 c. oil;
6 eggs (separated).

Scald corn meal with the boiling water. Stir together the flour, sugar, and salt. Then beat in the cold water and the oil. Pour into the scalded corn meal, and mix through and through.

Separate the egg yolk and beat the whites; beat the yolks thick and stir into the whites. Then gently fold the batter into them. Bake in a medium hot oven. Serves 10.

WHEAT FLAKES

1 c. whole wheat flour;

1/2 c. bran; 1/4 c. sugar;

1/4 c. soy flour;

1 tsp. salt;

4 tbsp. shortening;

1/4 c. molasses.

Mix dry ingredients thoroughly, then rub shortening into dry mixture, and stir in molasses. Add just enough water to hold the ingredients together. Stir as little as possible. Spread in pans, bake slowly till firm. Put through flaker and then toast In oven.

SWEET ROLLS

2 oz. baker's yeast;

1 pt. water; 1/4 lb. shortening;

1 lb. white flour; 1 tbsp. salt;

1 1/2 lbs. whole wheat flour;

1/2 lb. sugar;

3 eggs.

Dissolve yeast, shortening, salt, sugar, and eggs in water. Add flour, and mix to a soft dough. Knead thoroughly and let rise in a moderately warm place until doubled in size. Mix down and let rise again until it puffs when punched with finger. Mix down the second time, and let rise again, then cut into three sections. Roll our each section 1/4 inch thick. Brush with oil, spread over it the sugar and sprinkle with cinnamon. Roll tight as for a jelly roll. Cut into 1/2 inch rolls and place about 2 inches apart on oiled trays. Set in warm room and let rise. Bake in oven at 300 degrees. When brown, remove from over and turn top side down until cool. (Will make 4 dozen small rolls.)


SIMPLE SPONGE CAKE

2 tbsp. hot water;
pinch of salt; 1 c. sugar (scant);
grated rind of 1/2 lemon;
3 large fresh eggs;
1 tbsp. lemon juice;
1 c. flour.

Put water to heat with a pinch of salt. Beat the eggs until very light and add to the hot water. Beat until thick, add sugar and flavoring. Again beat for a few minutes then fold into the flour. Turn each layer into oiled pan, and bake 25 minutes in medium hot oven.

The same recipe may be used for cup cakes. Raisins may be added to the dough if desired. Top with icing.

Your health today is as good as you purposed it to be by the way you lived yesterday; and your health tomorrow will be as good as you purpose it to be by the way you live today.