Batter—
Heat but do not brown oil in sauce pan, stir in flour, add water, stirring smooth. Remove from fire, add eggs and salt and a few bread crumbs.
Broil slices of trumese on one side, turn and drop a small spoonful of the batter on each. When broiled on the other side, turn again, leaving the batter next to the griddle and drop another spoonful on the trumese, turning again when the first batter is delicately browned. Serve (without sauce) as soon as second side is browned.
Or, drop spoonfuls of batter on a hot, well oiled baking pan,lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice; bake in a quick oven.
Batter—
Cook batter and use with trumese the same as batter cutlets.
1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with dry or toasted bread crumbs to make a batter thick enough to bake well, salt. If corn is dry, add a little milk or cream; if very moist, add oil or butter only.
Use with trumese the same as batter cutlets.
Thicken bouillon or consommé to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border.
When noodles, or macaroni in any form are to be added to the stew, simmer a bay leaf and more onion in the bouillon before thickening; garlic also if liked.
One day we added some water drained from spinach to consommé, thickened it and added a little cream,the trumese and some nutmese, and we had a choice combination.
Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper berries crushed, one teaspoon to a quart of stew.
Simmer hashed trumese in bouillon or consommé until just moist. Serve on toast, thin crackers or rice: or put trumeseinto cream sauce and serve on toast with or without a poached egg on each slice of toast.
Rub butter and flour together over the fire, add milk and salt. Rub the yolks of the eggs to a paste with the cream and stir into the sauce, then add trumese and sliced whites of eggs. Heat to just boiling, remove from fire, stir in quickly the flavored orange juice and vanilla and serve at once. ½ cup mushrooms may be added with the trumese. In that case, the mushroom liquor may form a part of the liquid instead of the whole half cup of milk.
Melt butter in saucepan, add flour and milk, stirring until smooth. Add the onion and yolks of eggs, then truffles and mushrooms which have been cut into small pieces and simmered (without browning) in butter, then the onion tops or shreds of lettuce and the celery salt. Let all come nearly to the boiling point and serve over broiled trumese without delay.
Simmer onion (without browning) in oil, add flour, water, cream and salt. When smooth, remove at once from fire and mix in lightly the mushrooms in halves or quarters and the trumese in small dice. Put into scallop dish, or pile in the center of shells. Sprinkle lightly with crumbs or granella and bake in a quick oven until a delicate brown and just heated through. When shells are used they should be set in a dripping pan and baked on top grate of oven. They must not bake too long. If the shells are the large silver ones, they can be prettily garnished. Serve on small plates, with delicate unfermented bread and celery if desired. Small patty pan shells of pie paste may be used.
When this dish was served at a diplomatic dinner in Washington, one of the guests pronounced it “sweetbreads” and could not be convinced to the contrary.
Trumese and Celery à la Crême—Substitute 1¼ cup (1¼ pt. before cooking) stewed celery for the mushrooms; or for
Trumese and Macaroni à la Crême—Use 1 cup small macaroni which has been cooked with a little garlic in the water; or for
Trumese and Oyster Plant à la Crême—Take 1¼ cup cooked oyster plant, and use the liquor in which it was cooked in place of water for the sauce.
Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1–1¼ hour.Sprinkle with chopped parsley. Set dish on large plate or tray,pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer.
Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Sprinkle last with onion and parsley.
Sauce—Rub together 5 tablespns. oil or melted butter and 5 or 6 tablespns. of flour. Add 1 qt. of boiling water, boil up, add salt and pour over trumese. When cool enough, cover with biscuit of universal crust. Cover and let stand in a warm place until crust is very light, then bake in a moderate oven about ¾ of an hour. Cover with paper or asbestos sheet if the crust becomes brown before baking is finished. It is well to have some extra sauce to serve with the pie. This dish is a general favorite. Finely-sliced celery or 1 teaspn. of celery salt or ¾ teaspn. of sage may be substituted for the onion.
Boil 1 cup of rice in salted water. When done add ½ cup of milk; spread over above pie instead of universal crust and bake at once, covered most of the time. Use the 6 tablespns. of flour in making sauce for rice crust.
Nicely seasoned, not too moistmashed potato, without egg, may be used for crust. A little chopped parsley mixed with the potato makes it more attractive.
A pastry crustnot quite so rich as for fruit pies is nice also; put a small cup or mold in the center of the dish to hold it up.
Savory Sauce or Vegetable Gravy may be poured over chopped or sliced trumese, and a nicely seasoned stuffing used for the crust, for a different pie. Slices of hard boiled eggs may be combined with trumese.
When keeping house I nearly always have on hand crusts, either raised or pastry, baked on tins about the size of my pudding dish, so that I can lay them over the top of pie fillings or a nicely seasoned stew and just heat them through in the oven. Small pastry crusts, the size of individual dishes, are very convenient sometimes.
Add trumese in small dice to hot Italian sauce; heat to boiling and pour over split hot shortcake crust, in two layers.
Serve shortcake on chop tray or platter, suitably garnished.
Cream of mushroom or Boundary Castle sauce may be used the same.
Sprinkle cracker crumbs in bottom of dish with chopped onion and the least bit of powdered sage. Pour a little sauce No. 41 over and cover with a thin layer of minced trumese. Continue these layers, pour a larger quantity of sauce over the last layer of trumese, then sprinkle with crumbs, dot with butter and bake till well heated through and delicately browned over the top.
Onion and sage may be omitted. Zwieback crumbs may be used instead of cracker, and sauce No. 8 or 46 in place of 41 for other scalloped dishes.
Well oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a moderate fire, and when it comes to the boiling point let it just simmer for 30–35 m. without removing the cover. It may be necessary to very carefully place an asbestos pad under the kettle during the latter part of the cooking. Serve with dumplingsaround edge of platter, and trumese with gravy in center.
The dumplings may be steamed on a pie pan (perforated if convenient) and laid over the filling which has been baked in a pudding dish as for trumese pie.
A nicely seasoned trumese stew may be served with a border of small steamed dumplings, and other varieties of pot pie may be made according to taste and convenience.
Raw nut butter, a little browned flour and tomato, salt, carrots in 1–2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, 1 beet (white if possible), pared and cut into four pieces, onions, whole, cut at right angles ⅓ of the way up from the root end, potatoes pared and cut into equal sizes, winter squash in large pieces, pared, slices of broiled trumese, parsley.
Oil the bottom of the kettle. Mix in it the nut butter, browned flour, salt and tomato, adding as much boiling water as necessary to cook the dinner. When the liquid is boiling put in the cabbage, carrots, turnips and beet. In about an hour, add the onions; then in ¾ of an hour the potatoes, with the squash laid inside down over the whole. When all are done, if you have a very large platter, lay pieces of squash around the edge with cabbage overlapping and the other vegetables in the center, with slices of broiled trumese around and sprays of parsley for garnish. The liquid remaining in the kettle, with a little water added if necessary, may be strained and served as gravy for the vegetables. The more nearly dry the vegetables can cook without scorching the better,but do not let them scorch. The squash need not be used, but it would not be a boiled dinner to a New Englander without it.
Steamed dumplings may be served with the dinner.
Line a well oiled mold ½–1 inch deep (according to size ofmold) with hot cooked rice. Fill nearly to top with mixture of Elsa’s roll, spread rice over top. Cover with oiled lid and steam ½–¾ of an hour. Serve withsauce 8,12,36or48, or any desired sauce.
Hot hominy grits (which have been cooked 2–3 hrs. in double boiler in proportion of 1 cup of grits to 3 of water) may be used in place of rice; also cold boiled macaroni chopped fine, with 1 egg added to each pint of macaroni.
The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1½ hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish.
The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may bechopped and added to the loaf.
This is one of the simplest and most convenient preparations, and is as delicious as it is convenient.
Mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin, a covered can, or individual molds; steam, or bake in pan of water (covered until the last) ¾–1½ hour according to size of loaf. Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce.
Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley.
Shape into a large roll; bake ½ hour, basting occasionally with oil or butter, and water. Serve with any desired sauce or accompaniment.
Form into roll, cover with pastry crust, fastening well at the ends, and bake in moderate oven 20–30 m. Serve with 16, 34 or any desired sauce. Shelled whole hard boiled eggs may be put into the center of the roll for a novelty, when desired.
Cut pastry crust into circles the size of a large saucer or small plate. Lay a spoonful of the filling of Cannelon of Trumese on one side of each; fold the other side over (after moisteningedges) like a turnover. Bake. Nice for travelling lunches.
Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and cook until thickened. Remove from fire and add butter, trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten whites. Put into baking dish, custard cups or molds. Set into pan of hot water and bake (covered part of the time with oiled paper) in slow oven 20–30 m., or until firm in the center. ¼ nutmese may be used.
Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.
Sauce—
Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown.If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well madecroquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes.
This quantity will make twelve croquettes. They may be shaped into cones if preferred.
In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, 1 teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked.
All ready croquettes may be kept in a cold place for a day or two before baking when necessary.
Chop or grind trumese to make ¾–1 qt. Add 1½–2 teaspns. salt, 2 tablespns. each chopped parsley and grated onion. Fine cut celery may be used instead of onion.
Sauce—Rub to a smooth paste 5½ tablespns. of flour and 2–3 of butter or oil. Pour 1 pt. of boiling milk over slowly, stirring. Boil well, add trumese, mix, cool. When cold, form into croquettes, dip in egg, roll in crumbs, bake.
Use recipe for Trumese and Rice Timbale,p. 170. Flavor with sageor winter savory, shape into croquettes, bake. Serve with sauce 4, 9, 12, 44 or 54. You will be surprised to see how nice these are. Cooked hominy grits or chopped boiled macaroni may be used in place of rice.
Cover small rolls of Elsa’s roll,p. 171, or of filling for cannelon of trumese,p. 171, with pastry crust. Bake. Serve with eighths of red apples, sections of orange or with baked bananas, or with any suitable sauce or vegetable.
Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. (If chopping by hand, be sure not to chop too fine, especially the potatoes.) Mix carefully. Simmerwithout browning, chopped onion in oil. Add the mixed trumese and potato, pour consommé or nicely seasoned gravy over and set in the oven to heat, and brown over the top. If obliged to finish on top of the stove, set back, on an asbestos pad, and heat slowly, covered.
The onion may be mixed with the trumese and potato, all put into a baking dish, nut butter stirred to a cream with consommé poured over and the hash baked for ¾–1 hour. Finely-sliced celery, celery salt, or any of the sweet herbs, powdered, may be substituted for the onion. Sage may be used occasionally with the onion.
Use boiled or steamed rice in place of potato in the preceding recipe.
Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr.in slow oven on asbestos pad. May cook in sealed glass jars, following directionsp. 156, for trumese in glass jars.
Use a trifle less water for Spanish peanuts.
Cereal coffee or consommé may be used in place of water.
All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”,“nutcysa” and “nut loaf,” according to where they are made.
Cook same as nutmese, having ovenveryslow in baking.
The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.
Stir dry ingredients with the cold water, then add the boiling water gradually, stirring. Cook the same as nutmese. Use a little more water with Virginia nuts. See suggestionp. 155, for using starch washed out of gluten dough, in place of corn starch.
Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and different fruit sauces or with jelly.
Take the broken pieces of nutmese left from slicing, press them through a wire strainer, add salt and enough lemon juiceto give the slight tartness of cottage cheese. Use plenty of salt and not too much lemon juice. Mix well and press through the strainer again. Shape into balls and roll in chopped parsley.
CarefullyBroiled Nutmesemay be served with creamed parsnips or celery on toast, or with mint sauce, tomato and tomato cream sauce, and nearly all the sauces and vegetables with which trumese is served. It is especially nice with green peas.
Lay ¼ inch slices of broiled tomato nutmese on thin pieces of toast of the same shape and place a soft poached egg on each. Garnish with parsley.
Use soft scrambled eggs instead of poached sometimes.
Add chopped parsley and cooked green peas to tomato cream sauce which has been flavored with onion, and pour sauce over a low, rocky mound of rice surrounded by broiled nutmese.
Score nutmese of the desired shape, on one side. Broil the scored side carefully and set in the oven to just warm through. Place in center of platter, pile baked beans around and garnish with parsley and lemon. Nutmese made in an oblong, square-cornered tin would be very suitable in shape.
String beans which have been cooked whole with raw nut butter in the water may be used in place of baked beans, and French dressing or Sauce Amèricaine poured over.
★Nutmese Cutletsare made the same as trumese cutlets,p. 162, except that nutmese cutlets are better with granella than with bread crumbs.
In 2 qts. of salted water to which have been added 4 or 5 tablespns. of raw nut butter, cook from 4–6 large onions slicedthin, and 3 pts. to 2 qts. of potato cut into irregular pieces about an inch in diameter.
When the potatoes have cooked enough to give a little consistency to the stew, drop in pieces of nutmese in strips about 1½ in. long and ¾ in. thick. Heat without stirring. Serve.
makes a delightful stew. It may be served alone, on toast, in rice border, or in mashed bean border. Cut nutmese into dice and add to sauce just long enough before serving to heat through. Do not stir.
Add nutmese to Cream of Spinach soup when you have some left over and you have an enjoyable meat dish with very little trouble.
Serve in cream or drawn butter sauce. Old potatoes cut in small pieces may be used.
Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and ¾ teaspn. salt.
Sauce—
Add onion to hot oil and simmer slowly without browning, for 10 m. Add flour, rub smooth, pour on hot water, stir until smooth and well cooked. Remove from fire, add parsley, salt and beaten egg. Put sauce, and nutmese with eggs, into pudding dish, in layers, with sauce on top. Sprinkle with crumbs, corn meal or browned flour No. 1. Bake in moderate oven until bubbling all through and delicately browned on top.
We sometimes use a little garlic, and sometimes a little creamwith a very little strained tomato in the sauce. Another is made with the following sauce and finished the same as the preceding:
Sauce No. 2—Rub ⅞ cup pastry flour smooth with water; pour it gradually into 1 pt. of boiling milk, stirring until smooth. Pour this over 2 beaten eggs or yolks only. Add 1 teaspn. each chopped onion and parsley, and ¾–1 teaspn. salt.
The sauce must be very stiff or the character of the dish is spoiled.
A tablespn. of butter may be added when the sauce is taken from the fire, if desired richer.
Use nutmese and oyster plant in place of trumese and mushrooms, in Trumese and Mushrooms à la Crême, and the liquor in which the oyster plant was cooked instead of water in the sauce.
Layers of crumbs, thin slices of nutmese and tomato sauce or tomato cream sauce, or slices of tomato and a thick cream sauce; have sauce on top, sprinkle with crumbs, bake.
Use chopped or grated onion with tomato if desired. Sauce Imperial may be used.
Place nicely seasoned, canned or grated fresh corn in layers with dice or small pieces of nutmese. Sprinkle with cracker dust or browned flour No. 1. Heat in moderate oven.This simple dish is very pleasing.
Prepare nutmese pie the same as trumese pie,p. 167. Cover with nicely seasoned mashed potato. Pour a little cream, oil or melted butter over and bake until top is delicately browned.
Sprinkle with chopped parsley, or, chopped parsley may bemixed with the potato. Universal or rice crust may be used.
Use sauce No. 9 with nutmese and cover with well seasoned hashed or hashed creamed potatoes and brown in oven.
Usesauce 43or14with or without sage and onion, drop into it chunks or slices of fresh boiled potato, lay thin slices of nutmese over, cover with pastry crust and bake in moderate oven.
Make the same as apple pie, using enough less apple to make room for a layer of nutmese, and only about half as much sugar. Serve for luncheon or early supper.
Use nutmese in recipe of trumese croquettes, No. 2. Shape into patties if preferred. Serve with green peas or on a bed of mashed turnip sprinkled with chopped parsley.
Nutmese may be used instead of trumese in many dishes not mentioned.
Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque,p. 93, over and bake in moderate oven until nicely browned.
Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celeryand add the nut meats cut into convenient pieces; and lastly, a little cream.
Rigatoni is macaroni in large, round, corrugated pieces.
A few green peas may be served on each plate with the fricassee.
Put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between. Cover with green corn pudding,p. 116, sprinkle with crumbs and bake 20–30 m. in moderate oven. If canned corn is used bake only long enough to heat through and brown over the top. Serve at once.
Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on very thin slices of trumese and nutmese. Fill the pan in this way. Cover with crust as for fruit pies and bake. Slip on to chop tray and garnish with parsley or spinach leaves. Cut the same as fruit pies and serve with drawn butter. The pie may be sent to the table in the pan in which it was baked. It may be served as a complete course, or with celery, jelly, or small boiled onions. It may also constitute the principal dish of a luncheon.
Put the bread crumbs and milk in a sauce pan or double boiler over the fire, stir until smooth. Remove from the fire, cool, add trumese and nutmese which have been rubbed to a cream together. Stir all very smooth. Add salt and cream and rub through a fine colander. Chop in the stiffly-beaten whites of eggs. Put into small timbale molds which have rounds of buttered paper in the bottom, decorated with truffles or not. Setin pan of hot (not boiling) water. Cover with oiled paper and bake in moderate oven about 20 m., or until firm in the center. Remove molds from water, carefully. Let stand a moment. Invert on to thin rounds of toast and place in center of chop tray or platter. Surround with tiny molds of jelly, button mushrooms, green peas, or small spoonfuls of thick cream sauce, according to the sauce to be served with them, whether a cream or creamed mushroom sauce.
Trumese alone may be used for the timbales.
PROTOSE TIMBALE WITH INDIVIDUAL SPINACH SOUFFLÉS
PROTOSE TIMBALE WITH INDIVIDUAL SPINACH SOUFFLÉS
NUT PASTRY PIE,P. 180
NUT PASTRY PIE,P. 180
Roasts are among the most popular of vegetarian dishes. In the home, in sanitariums and in our vegetarian restaurants they are always in demand. Except soups there are no dishes that we are so often asked to give the recipes for as our roasts. We always plan to have left-overs that will be good for them, as the proper combination of different ingredients is very satisfying, and richer flavors are often developed by reheating foods.
When we start to make a roast, we gather up the suitable ingredients: for instance, a few baked beans or mashed lentils, a little cold boiled rice, some tomato macaroni, a nut cutlet or two, perhaps one or two croquettes, a spoonful or so of tomato, some boiled onions, a few peas or string beans or baked peanuts, may be a little corn, and the vegetables strained out of a soup from the day before; throwing them one after another into a pan. Then we often add a handful of nut meats, chopped or whole, a little sage, sometimes sliced celery or chopped onion, occasionally a little browned flour; never potatoes unless an infinitesimal quantity. Then we scatter over some coarse bread or zwieback crumbs or granella and pour on consommé, broth or gravy, some soup we happen to have, or water, and add one or more beaten eggs, according to the number and size of the loaves; just enough to hold the ingredients together. The eggs may be omitted, but we are more sure that the roast will turnout of the tin well without being too solid, by using them; then, too, they add to the nutritive value of the roast.
Mix well, but not to pastiness, adding more crumbs or liquid as required to make a rather soft mixture. Allowance must be made for the swelling of the crumbs, if they are very dry, and the thickening of the eggs. More salt may be necessary but not much if the foods were seasoned before. The roast should not be as salt as the gravy that is to be served with it.
When of the desired consistency put the mixture into well oiled molds or brick shaped tins, taking care that the corners are well filled. Brush the tops with oil or melted butter or pour a little thin cream over. Bake in a moderate oven in a dripping pan or covered baker without water until the roast is well heated through and the eggs set, then pour boiling water into the baker, cover and bake for an hour or so longer. Remove from oven, let stand a few minutes, invert on platter, lifting mold carefully, garnish, and send to table with a suitable sauce. Some of the meaty flavored sauces are most appropriate. The pieces of nut meat in the roast add much to the pleasure of masticating it. Roasts may be warmed over by setting in pan of hot water in the oven.
Cut cold roast into not too thin slices. Egg and crumb, or flour only. Bake or broil and serve with or without a sauce. Some such accompaniment as stewed onions or carrots is enjoyable. Cutlets may be served on a bed of pilau.
Below are given the ingredients of a few roasts that were made in a small institution at different times.
Some macaroni strained out of the soup from the day before, a little nutmese à la crême, some trumese cutlets, hard boiled eggs, a little nutmese, sage, crumbs, eggs, consommé. The nutmese was put in the center of the loaf in a layer.
Stewed red kidney beans ground, egg macaroni ground, dry zwieback ground, a few nuts, eggs, consommé, nutmese in layers. Served with Sauce Imperial.
Baked peanuts, rice, garlic, a little melted butter, savory tomato gravy (made with tomato, Chili sauce, bay leaf and a little cream) a very little sage, eggs, crumbs, soup.
Macaroni, rice, peas purée, trumese cutlets, some trumese in tomato, and nutmese, laid in the center of the loaf. Sage, eggs, crumbs, soup.
Mix all ingredients, using more or less water according to dryness of crumbs. Press into brick shaped tin or any convenient mold; brush with oil or cover with thin cream. Bake in moderate oven until well heated through, then set in pan of hot water, cover and finish baking. Serve withsauce 6,9,10,16or17. Flavorings of onion and browned flour, or of sage may be used if desired.
Rice and stewed lentils are good ingredients for the foundation of a roast.
Bake as Brazil nut and lentil roast. Serve withsauce 16,17or45.
The mature, dry seeds only are considered under this head.
Legumes—peas, beans and lentils form an important part of the vegetarian dietary, containing as they do a so much larger proportion of the muscle-building material than flesh meats, and being at the same time inexpensive.
Another advantage is that they are grown in considerable variety in nearly all countries.
We have beans—white, large and small; colored, of all shades and sizes; peas—dry, green and yellow, split and whole, chick peas and other varieties; lentils—German or Austrian, red or Egyptian. The ground nut or peanut is also a legume.
Chick peas are found in the Italian groceries or macaroni stores. They have a rich flavor peculiar to themselves.
The Soy bean, most common in China and India, has almost no starch and is richer in oil than any other legume.
The legumes require a prolonged, slow cooking to render them digestible and to develop their rich flavors. The hulls of some are difficult of digestion. It is for this reason that we suggest rubbing legumes through a colander in so many recipes. Experiments have proven, also, that a larger percentage of their nutritive value is assimilated when the hulls are excluded.
Parboiling causes beans to be flat and tasteless; then the need is felt of a piece of pork or at least a lump of butter; while if they are put at once, without soaking, into the water in which they are to be cooked, their own rich, characteristic flavor (which nothing can replace) will be retained.
The large, dark flowering beans and a few other colored ones are exceptions, and should be parboiled, as their flavor is so rich that it may be denominated “strong.”
Nearly all legumes for stewing or baking should be put into boiling salted water (most authorities to the contrary notwithstanding), to keep them from cooking to pieces and to preserve their color and flavor. In sections where the altitude is great,however, legumes must be soaked for several hours and be put to cooking in cold, soft water; even then a longer time will be required for cooking than nearer the sea level.
The water may be rendered soft by boiling and settling, if necessary. Soft or distilled water will cause legumes to be more digestible at any altitude. Rain water is the very best. Most legumes about double in bulk in cooking.
“Rice is good, but lentils are my life.”—Hindu proverb.
Do not waste time by looking lentils over by handfuls, but put them into a large, flat colander, give them a shake or two to remove the fine dirt, slide them to one side of the colander, then with the fingers draw a few at a time toward you, looking for particles of sand or gravel. Pick these out but do not pay any attention to the wheat, chaff or poor lentils. Those will come out in the washing in much less time than it takes to pick them out and if a grain or two of wheat is left it will do no harm.
When you are sure all the gravel is out, set the colander into a dish pan and pour cold water over the lentils. Stir with the hand until all but the waste matter has settled to the bottom; then carefully pour the water off. Repeat the process until all objectionable substances are removed. Rinse the colander up and down in water, drain the lentils and put immediately into a large quantity of boiling water in a broad-bottomed vessel. (The shape of the utensil has much to do with the drying out without scorching.)
Let the lentils boil fast for a short time, then simmer without stirring. If they are stirred after they begin to soften they will scorch. Now keep the vessel over a slow, even fire until the lentils are well dried out. The drying may be finished in the oven if the dish is covered so the lentils will not become hard on the top. This drying is imperative. It develops a rich flavor that we do not get without it.
When well dried, add a little water and rub the lentils, a few at a time, through a fine colander with a potato masher. (Do not deceive yourself by thinking that you can get along faster by putting a large quantity into the colander at once.)
Throw the hulls into a dish of boiling water. At the last, stir the hulls well and rub again in the colander, reserving what goes through this time for soups and gravies.
When all the lentils are through the colander (of course care should be taken to keep them hot during the process), add plenty of salt and beat until smooth and creamy. Keep hot in a double boiler, covered, till serving time. Beat again just before serving. Serve piled in rocky form or in smooth mound on hot platter (or in a hot covered dish if to be long on the table), with different garnishes: a wreath of celery tops, sprays of parsley or chervil, spinach leaves or cooked vegetables. Serve with sauce 16, 17, 53 or 54.
Do not be afraid of the simple dishes; they are the best.
Make well in center of lentil mound and fill withsauce 8,53or54. Surround mound with hot boiled rice; garnish with green.
Prepare dried green peas the same as mashed lentils. Serve withsauce 16,17,18,21,22,57or59.
Sauce 1, flavored or not, combines nicely with peas. Serve mashed peas and rice withsauce 16sometimes.
Sauce 16,18,19,34,57,58or75, or Mayonnaise or French dressing are all suitable for mashed beans. Some beans will all go through the colander in mashing.
Put different colored mashed legumes, for instance, red and white beans, or red and white beans and green peas, lentils andwhite beans (sometimes red beans also), green peas and red beans, yellow peas and red or black beans, or green and yellow peas, red andwhite kidney beans and green peas, or red and black beans with green peas into a mold or a brick-shaped tin dipped in cold water, in straight or irregular layers. Press down close, cover and set in a cold place until firm. Unmold and slice, or, send loaf to table whole on platter garnished with lettuce or spinach leaves. Pass Improved Mayonnaise (with chopped parsley) or French dressing, olive oil or Chili sauce. This makes a good summer Sabbath dinner dish.
The Salad Entrée dressing is delightful with mashed legumes.