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.
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.
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