Part 37

=Buttermilk Bread.=--Sift four cups of flour into a basin; add a quarter of a teaspoonful of salt, one tablespoonful of sugar, one small teaspoonful of bicarbonate of soda, two teaspoonfuls of cream of tartar (or one tablespoonful of baking powder instead of the two ingredients), one well beaten egg, and enough buttermilk to make a soft dough; knead lightly, lay on a buttered tin, and bake in a hot oven thirty-five minutes. This is sufficient for one loaf. (San Francisco Call.)

=Buttermilk Cake.=--Into one pound of flour rub five ounces of dripping (or half butter and half lard); add a pinch of salt, five ounces of moist sugar; flavour with a teaspoonful of caraway seeds, three ounces of sultanas, or three ounces of currants, and a teaspoonful of mixed spice, as liked. Mix all the ingredients thoroughly. Take half a pint of buttermilk into which a small teaspoonful of bicarbonate of soda has been stirred, and mix into a light dough. Put into a buttered cake tin, and bake one hour in a moderate oven. Sour milk will do as well as buttermilk, or milk can be curdled by the addition of a teaspoonful of vinegar.

=Chestnut Soufflé.=--Boil one pound of chestnuts until they are quite soft, remove the skins and pass through a nut mill, moisten with a quart of milk and half an ounce of butter melted, add pepper and salt, and the yolks of three eggs, and lastly the whites beaten to a stiff froth. Pour into a greased soufflé dish and bake quickly.

=Cocoanut Curry with Kidney Beans.=--Cook in two tablespoonfuls of butter, two big peppers drained from a can, a cupful each of grated cocoanut and nut meats, and two cupfuls of strained tomatoes, for about three minutes. Then add a cupful of kidney beans that have been cooked until tender, and season with a teaspoonful of salt, and as much curry powder. Cook the mixture over hot water for about half an hour, and serve it in the centre of a border of hot boiled rice.

=Dahl and Rice= (An Indian Breakfast Dish).--Soak a cup of Egyptian lentils for twelve hours in cold water, then add to them an equal quantity of rice previously washed, and boil all together till tender (about twenty-five minutes), shred an onion very fine, and fry it in butter, and mix this butter with the dahl and rice, adding a small spoonful of curry powder. Serve hot with the fried onions as garnish.

=Date and Nut Sandwich.=--Take one cup of dates, one cup of English walnut meat, half a cup of cream, and wheat bread.

Wash the dates and remove the inside white lining. Chop them very finely, and add the walnut meat chopped very finely. Mix to a paste with the cream, and spread between thin slices of bread and butter (Franklin’s entire wheat bread). Remove the crust, and cut into fancy shapes.

=Date Buns.=--Roll light bread dough. Cut thin, spread it with soft butter and then chopped dates. Roll the bread up and cut it with a sharp knife into pieces half an inch thick; lay them in a buttered tin. Allow it to rise until double its bulk, and bake in a hot oven.

=Date Muffins.=--Two cups of pure white wheat flour, three teaspoonfuls of baking powder, one teaspoonful of salt, one cup of milk, two eggs, three tablespoonfuls of melted butter, three-quarters of a cup of dates (stoned and cut in small pieces).

Sift together the flour, baking powder, and salt; add the milk gradually, then the egg yolks beaten lightly, and the melted butter; mix in the dates and add the egg whites beaten stiffly. Beat well, and bake for twenty-five minutes in buttered gem pans.

=Egg Curry.=--Make the mixture as for a vegetable curry (see p. 246), and put into it some hard-boiled eggs cut in slices or chopped, and serve with boiled rice.

=Galantine alla Bolognese.=--Stew half a pint of rice previously soaked, and soak half a pint of bread-crumbs in cold water, fry six mushrooms and six small onions separately. Strain the water from the bread-crumbs and put all through a sausage mill, add two well-beaten eggs, and pepper and salt Put the mixture into a buttered paper, and shape it like a bolster, fastening the ends with white of egg, tie in a cloth and boil for one and a half hours. Take off the fire, and leave it in the water for half an hour, then take it out, and put it between two plates with a weight on the top. Before serving take off the paper and glaze with aspic jelly. This is a good cold luncheon dish and can be served with tender lettuce, and salad dressing.--Sidney Beard’s Guide Book, “Order of the Golden Age.”

=Graham Nut Bread.=--Two cups of Graham flour, one cup of white flour, one cup of milk, one cup of broken walnuts or peanuts, one scant cup of molasses, one teaspoonful of bicarbonate of soda. Mix the dry ingredients together, then add the molasses and milk. Bake in a shallow pan, so that it can be cut in slices about one and a half inches in thickness.

=Green Pea Galantine.=--Pass one pint of green peas (cooked) through a sieve, add one small onion grated, some chopped mint, a quarter of a pound pine kernel nutmeat (first passing it through a mill), 2 ounces tapioca, which has been soaked overnight in cold water, pepper and salt, and a quarter of a pound of bread-crumbs. Mix well, and add one raw egg. Put into a greased mould or pie-dish, and bake in a slow oven three-quarters of an hour. Turn out when cold, and serve with salad.

=Home-made Macaroni.=--Take one pound best white flour, put in a basin, and make a hole in the middle of the flour, in which put four whites of eggs and half a gill of cold water, and a pinch of salt. Beat the eggs with a fork, mix the flour gradually. When well mixed put the paste on a board and knead well, roll the paste into very thin sheets, place it on a clean cloth and dry. When rolling the paste for cutting (in long strips or any shape desired), sprinkle the sheets of paste with semolina, or better still with maize flour.

=Hominy and Cheese.=--Cook the hominy as for a breakfast cereal, season with salt and pepper, and a tablespoonful of butter. Pour it when tender into a buttered shallow baking dish. Spread thickly over the top stewed, seasoned tomatoes, and over these lay thinly sliced cheese. Bake until brown in a hot oven.

=How to Boil Rice.=--Wash the rice in cold water, boil it until tender in abundance of salted boiling water for twenty minutes, pour the water off, fold a clean cloth eight times, and put it on to the top of the rice; keep the saucepan sufficiently hot to draw the moisture up, without burning the rice. This method ought to make the rice dry and light.

One teacupful of rice will swell to a good half pint, when cooked--in fact it more than doubles its bulk.

=Italian mixed Dish (Fried).=--Cut one or two young green pumpkins into thin slices about as long as a finger, and half as wide, and lay them on a plate with a little salt. Mix three ounces of butter and three tablespoonfuls of flour in a saucepan and boil for two minutes. Add half a tumbler of cream, half a tumbler of good stock. Boil until it is a stiff Béchamel. Then moisten a small truffle or some mushrooms (with which one large yellow pumpkin and potatoes may be sliced), mix with the Béchamel and roll into small balls, dip in egg and grated bread-crumbs, and put aside until wanted. Take the skin of pumpkin, flour some young artichokes, properly prepare and cut into squares (if not cut young and tender, they must be boiled first) some cauliflower and bits of cardoon. Dip them in egg and toss them with flour. Fry all together in pure olive oil, season with a sprinkling of salt and serve very hot.

=Swiss Roll.=--Four ounces of butter, four ounces of flour, two large eggs, a saltspoonful of baking powder, and three ounces of sugar. Beat the butter and sugar until light and creamy, then add the well-beaten eggs, and afterwards the sifted flour gradually, and the baking powder. Spread the batter on to a buttered tin and bake in a hot oven for fifteen minutes; turn carefully, trim the rough edges, and spread a little greengage or raspberry jam; roll, and sprinkle with sugar.

=Lemon Swiss Roll.=--Make a mixture as directed for Swiss roll, but add to the ingredients the finely grated rind of half a lemon. When baked, spread with a lemon filling, made as follows: one ounce of butter, ten lumps of sugar, the juice of half a lemon, two eggs. Rub off the yellow parts of the lemon rind with the lumps of sugar, crush them in a mortar. Melt the butter in a small stewpan, add the sugar, and stir occasionally over a gentle heat until it is dissolved. Take it off the fire, and see that it is not boiling. Add very gradually to the beaten eggs, and stir over the stove until it is quite as thick as custard. When cool spread over the Swiss mixture and roll it carefully. (San Diego Union.)

=Macaroni Alla Napolitana.=--Put one pound of macaroni into a saucepan, half full of good broth and water. Boil fast for twenty minutes, then add two or more cups of broth, and a glass of sherry. Boil gently for twenty minutes; stir occasionally to prevent its sticking to the pan. Allow the broth to evaporate before serving. Pour over some grated Parmesan cheese and tomato sauce.

(2) Take as much macaroni or spaghetti as you require. Put it in a saucepan of boiling water, and cook for forty minutes. Strain, and serve with any good gravy you may have, and grated Parmesan cheese.

=Macedoine of Vegetables.=--(1) Cook together a carrot and two turnips, cut into dice, strain; mix with one can each, of peas and stringed beans. Reheat, mix with brown sauce, and serve hot.

(2) Cook separately a carrot, a turnip, well chopped, and half a cupful each of peas and stringed beans; add two tablespoonfuls of cooked butter beans, and a few pieces of cooked cauliflower. Reheat in Béchamel sauce, season with salt, pepper, and grated nutmeg.

(3) Use six or eight different sorts of vegetables, and cook them separately in salted water. Drain, rinse in cold water, and reheat with white or Béchamel sauce. Carrots, turnips, stringed beans, green peas, cauliflower, asparagus, may all be used.

(4) Mix together one cupful each of cooked cauliflower and diced cooked carrots, and half a can of French beans. Reheat in Béchamel or cream sauce. Season with salt, pepper, sugar, grated onion, a bit of bay leaf, or a heaped can of mixed vegetables, with a tablespoonful of good stock, a teaspoonful each of salt and sugar, two tablespoonfuls of butter, half a cupful water, and pepper to season.

=Margaret Plum Pudding= (as used at the Lady Margaret Fruitarian Hospital).--One pound of grated bread-crumbs, one pound of stoned raisins, one pound of sultanas, half a pound of candied peel, half a pound of sweet almonds, a few bitter almonds, a quarter of a pound of butter, half a pound of pine kernels, a quarter of a pound of shelled Brazil nuts, half a pound of brown sugar, the grated rind of three lemons, six eggs. Finely cut up the peel and blanch all the nuts, except the pine kernels, pass through the nut mill; the latter are to be simply chopped. Rub the butter into the bread-crumbs; add the fruit, sugar, grated lemons, and lemon peel; then the eggs, well beaten and mixed together. Put into a basin and boil in the usual way for six hours. The eggs may be replaced by a cupful of milk, half a cup of syrup, and a teaspoon of baking powder. (Dr. JOSIAH OLDFIELD, Fruitarian Diet.)