The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-09-07


Copyright, 1904, By Joseph p Bowl les : 2
~ NAT foE ss ,e.s xho e srs ssdla1'aE
I$l lively meat eaters there are re ], no !, g !
convenience and the ignorance OF any
thing to take Its place, there are many
rnent needed and serve in all respects
as well as meat. Those who try 10 pc
come yegetarlans find her greatest q
fruit and vegetables. which iis not OF
strange, as these are composed s. Largely asEs
OF water; but by replacing the meat ele.
ments by nuts cheese q no eg g, one S
Inconvenience and without the faintness
that Is inevitable without something OF
sthisl sort. One who lives on fruits n ana y ~
fgraminivorous animals eat often.
Nuts. raw, are said to be ndlgestible.
though that depends somewhat upon the
manner in which they are eaten. II ia ken
as meat would be-. t hey VIII not harm a,
who !. in ialr health is
Ing ways. and there are fey better. SUB SUI !
stitutes for meat so far as food elements
are concerned, than nuts and they may y
With them, Begin with chestnut soup.
This is a German dish and the recipe
which salt meat has been boiled. TO this,
been freed from skins. an onion, tomato
a nuts are half done add pint 81 potato
| cut In 81 COS, q 1T tie pumpklnto Or squa sh.s
and two small turnips. Just before sery-
Ing add two table nfuls Of y.nega +.
You see. strictly sing, this IS chow
der. and 1t tastes better than T sound s. 8.
You may not like the soup, but you
certainly VIII like nut chicken. % not
think 1t lis hard to prepare because the
recipe Is long Sever Two Gn s 10 o.
With With a quart Il miN and soak lttin Z !.
cook IL double Solle until Thick ana Ten;
ae eund Pyt tatoBBEh fss shseRddS
and pine nuts. Add to the mixture halt
"a teaspoonful 81 salt. two hard boiled
efEs SsSPaeq Hs an Msh RPmay
model chicken bo;dy ana ~ T!th a
YsEs aSd eaten thsm Il
With VI pg meited butter St Or Beaten egg ana
h9 oven easag
the bird attersa m lnute or two, White
4 sa uce is i to be served with this Vi B
Equally delicious as this Is g nut loaf
at fina bread crumbs with cold water and
4 soak for. ten minutes, then wiring dry:
Mix With tile arumbs one .'upful 4. = !.
i chopped walnut meats, two dozen who ee
4 nlea Is, one teaspo onful OF mixed sweet
4 herbs a little salt and pepper. and on
4 egg Slightly beaten. Shape tnto. Q. loa
and bake an hour in; q TloderA p oven,
A basting frequently with water ~ when
.E a little butter has been mel Ihe loa
should be light and. moist When pax t, ed. I
i give salads, which are not a. substlt ute
slhfor meat but should follow II
4 nlother who wants to feed her femtl y
4 nourlshng food, nor need she mold !. q i
4 ways to boiled. acra mbled or fried There
arc, more than three hundred ways OF
d cooking eggs. so c choose for your family
\ some Of ths less known met hods, Fol
instance, try eggs IN white sauce Gut
hard boiled eggs 'inte halves lengthWlse
4 having them hot, Al Make ~ rich White
4 aaxce and poor over the eggs, them
you ssoosa hqppt 5 pai sS 81 asas
j slne ton of It with grated cheese. Il 3 !.
A Another egg dish you may like Is sim
ply made BY putting into a bakedlsh a
a layer ofscrumbs. Cover lis with hea ten
II egg seasoned, and over the top a White