FREE BOOKS

Author's List




PREV.   NEXT  
|<   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   85  
86   87   88   89   90   >>  
ne of the above cereals or beans for lentils. =32.--Lentil Paste= 8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs. Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set. =33.--Bean Paste= 8 ozs. small brown haricots, 2 tablespoonfuls tomato puree, 1 teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut butter, 1 cup breadcrumbs. Soak beans over night; flake in Dana Food Flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set. =34.--Spinach on Toast= Cook 1 lb. spinach in its own juice in double boiler. Toast and butter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner. GRAVIES AND SAUCES =35.--Clear Gravy= 1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in 1/2 pint hot water. =36.--Tomato Gravy= 1 teaspoonful gravy essence, 1 small tablespoonful tomato puree, 1/2 pint water. Thicken with flour if desired. =37.--Spinach Gravy= 1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water. Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water. =38.--Parsley Sauce= 1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, 1/2 pint water. =39.--Pea, Bean, and Lentil Sauces= 1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy essence, 1/2 pint water. Mix flour into paste with water, dissolve essence, and bring to a boil. PUDDINGS, ETC. =40.--Fig Pudding= 1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, 1/2 chopped figs, 1 teaspoonful baking powder, water. Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =31.--Date Pudding= 1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and chopped dates, 1 teaspoonful baking powder, water. Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =Prune, Ginger, and Cherry Puddings= These are prepared the same way as in Recipe No. 40, or No. 41,
PREV.   NEXT  
|<   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   85  
86   87   88   89   90   >>  



Top keywords:
teaspoonful
 

Nutter

 

butter

 

breadcrumbs

 

spinach

 
chopped
 
ingredients
 

lentils

 
essence
 

baking


pudding

 

Vegeton

 
greased
 

powder

 
dissolved
 

tablespoonful

 
boiler
 
double
 

Spinach

 

Pudding


batter

 

Lentil

 

tablespoonfuls

 

tomato

 

Parsley

 

thicken

 

parsley

 

strain

 

juices

 

Recipe


liquid

 
Ginger
 

Cherry

 

dessertspoonful

 

stoned

 
Puddings
 

lentil

 
Sauces
 

dissolve

 
prepared

PUDDINGS
 

vegetables

 
haricots
 
Flaker
 

melted

 

cereals

 
sufficient
 

onions

 
making
 

Carnos