The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-05-18
Wholesome and psfsfabfe
dishes that will serve ~ q
substitute for meat diet, az
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spatula or flexible knife roll the potatoes
UP as YOU would an omelet. and turn out
on a heated dish; gsrnish with parsley and
small red radishes.
Vegetable Soup Without Meat-Wash
and scrape a small carrot. cut IN length
wise quarters; cut these quarters In inch
lengths and then into fine shreds; wash
and pare small turnip and cut II same as
the carrot; wash. pare and cut enough
white potatoes 10 make one and one-haf
cups Of potato dice. cut up half a cup OK
celery II to small pieces; slice an onion
very thin; mix all the vegetables. except
the potato. and put them into frying
pan with four tablespoOnfuls OF butter and
cook them for ten minutes. stirring them
10 brown evenly; then add the potatoes,
cover the pan and cook few minutes:
then add quart OF cold water and let
them boil gently for an hour. until the
vegetables are very tender: then add an
other tablespoonful OF butter. a table
spoonful of minced parsley and salt and
pepper TO taste. Add a little kitchen
bouquet II you want a richer color.
Prune Dumplings. Soak and cook q
pound of prunes End sweetsn slightly. Rub
a cup Of finely chopped suet into three cups
of sifted -four. sifted again with two tea
spoonfuls OF baking powder and half a tea
spoonful of salt. Add just enough cold
water TO make the past hold well together.
divide into small pieces or balls; have the
cooked prunes and their juice boiling hot.
drop in the pits OF dough. cover and boil
slowly for two hours without removing the
cover They should be very light and fine.
Serve with the hot prunes and sauce.
Asparagus Pudding .-Wash and peel one
large bunch of asparagus; tie into small
bundles and place in a large boiler of sailed
water with tips all one way and cook until
tender drain and place in layers in a bak-
Ing dish, sprinkling each layer with grated
cheese. Melt two ounces of butter in a
saucepan and add two tablespoonfuls OF
chopped onion and cook five minutes;
spread this over the asparagus. sprinkle
two tablespoonfuls Of grated cheese and a
tablespoonful of fine bread crumbs over the
top and bake in hot oven until a light
Drown. Serve from the same dish.
Floating Island.-Put pint OF milk in a
double boiler and scald; beat the whites OF
three eggs To a dry, stiff froth and drop
them by spoonfuls on top of the hot milk
and let them Doach for a few minutes;
carefully remove with skinner 10 a
plate. Beat the egg yolks very light with
a third of cup of graduated sugar, pour
the hot milk gradually into the eggs beat
ing all the time until mixed, then pour all
back into the double boiler and stir and
cook until you have a smooth, thick
custard; remove from the fire and when
slightly cold add teasDoonful Of vanilla
fiayoring; pour into a custard dish. heap
the whites on top and set away 70 get very
cold before serving. The whites Of the
eggs may be beaten with sweetened banana
pulp for a change.
Nut Loaf.-Scrape out two cups Of fine
bread crumbs from the center Of a loaf and
soak them in enough cold water 10 cover
them for ten minutes; then put them in a
thin cloth and press out all the moisture.
Chop or crush fine a cup Of English walnut
or peanut meats add them with two dozen
whole meats; season with one teaspoonful
Of mixed sweet herbs. quarter Of a tea
spoonful Of salt. a dash of paprica and mix
all together with beaten egg and a little
cream. Shape into a loaf and bake in a
moderate oven about an hour. basting fire.
quently with a little melted butter or lit
tie butter and tomato liquor. When done
the loaf should be light and moist. Serve
with brown or tomato sauce. Dreamed
onions are nice served with this dish when
it takes the place Of meat.
Banana Cream Cake.-Cream a third Of a
cup of butter with one cup OF sugar. Add
two well-beaten eggs. half cup Of milk
and one and three-quarter cups OF -four
sifted with two teaspOonfuls OF baking
powder. Bake in shallow square tin, and
when done peel four large ripe bananas and
cut them in half lengthwise and lay them
on top Of the cake; cover them with a thick
cream sauce and whipped cream on top.
Copyright. 1902. by J. 3. PinkhamD