New-York tribune., 1902-05-19

"rb4rc seems 10 he a general tendency u"N"
vegetarian diet. The various coh'ia"''9 li,. %
taurants which make "A specialIy III , ~ ,rsro
- cods health foods dairy dishes ana ta'''''
Ia" <3, .,a one indication" said a woman r'si-
,+ 80, the West Side whose vegetarian Iu"'"'''''
and dinners have attained celebrity '"o"7 ~"
friends. - ,sh.rd and I
'' iti.a recetarianism, and have brought
- oht1Irop b,. II We find milk, eggs puile''
,be.ee fruit and vegetables a perfectly Sa'7'' -
substitute for roasts and ch'PS. II -
,s4,I, -, oct cooks to submit 10 the new regime
,ra,. say il IS more trouble than the "l" 81 va
,,5 %, n Is at first Vegetarian ulSH'7
.ro ofttn more expensive than meat "lS'"S' we
eat large quantities Of unsalied ""''''' "
,,.r,,a aud OF cream. for Instance. ior II ~ e77'
,tal that dishes should be palatabr ana
"a the eve As the clements with "i"'n we 'o,N
~ ca much fewer than In ordinary c"oNlhF 'h'
skim and time required for preparing i"o"' are
often greater. MI, .,,, ,,s
..t-ricaeseed beans are standard dIsh win US.
ttoIf a mint Of beans are allowed to soak Tor TWO
bo,,rs and then are cooked for five hours 9eVeraI
slices of onion are Drowned In the Trying pan anu
qrayv is formed with the butter III "ilcH I'e
onion is fried and a little hour anu "' , r
nInt of milk The seasoning is salt. The beans
are added and allowed to simmer hve minutes 4
Iittle lemon juice squeezed over them' ana 'hcy
are ready to serve. ~
vegetable turkey Is a dish that many mousse
,,,,,es might find useful in place of meat To make
- mix together three cupfuis of chopped nuts
three cupfuIs OF dry breadcrumbs three cuptuIs
of milk one tablespoonful of nut butter dissolved
in some Of the milk, and one-haf teaspoonfuls
Of finely powdered sage and tablespoonful OF SAT-
Then stir in six well beaten eggs. BAKE twenty
minutes in brisk oven, and serve hot, with cram
berry sauce and brown gravy. TO make the gravy
boil cupfu of water, ana add ihiee idpi,
fus OF peanut meal IhlCheh Win N'"''''N ii''' .
season to taste.
.'IentiI outlets look as pretty when served on
luncheon Ia BILE croquetteS. SOAK one cupIul OF
dried lcntils all night, with one cupIul or drled
lima beans IN the morning drain them and add
TWO quarts water. half an onion and stalk OF
Celery Cook them until soft. remove the seasonings
md TIb q sieve. Add one cupful OF stale
braadcrllrnls beaten egg, seasoning TO taste
and the iuice OF half lemon. Melt one ana one
half tablespoonfuls of butter, ddd one tabSpoonIu
of holIr and pour gradually one-third of a
Cunful Of sweet milk. Let the mixture cool until
II is smooth and thick. and add II to the lent!
mixture: then set it aside cool Form into small
crumbs and fry 10 A golden brown, Drain ana
serve with tomato sauce. Peas may be used with
this dish. ., -, .
rians Peanut butter is known to every one. Fruit
bIItter made from seeded dates figs or raisins. is
an agreeable addition to the table. Chocolate Is
In which il may be used legion. a little IN
genuity applied to simple. natural foods Will result
In such variety of dishes that few faInlhes VIII
feel the lack of meat at this time or hlgh prices
Much could be learned from Italian, French and
probably the chief for a meat diet is
on with II. An increasing number, however, II /
NAV Judge by what | read and observe, are coming
To rely cheese, milk, eggs and such natural n1r
10 become what is known as Vegetarians- Inc zee
trust will have unintentonaily done much good II
1t stirs thinking people 10 experiment anu III III !
more time their table than any other people
often with the poorest results"