Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-17
NUT CHOWDER.
Vegetarian Doughnuts, Reformed Pie
and Other Delicacies.
From the New York Sun.

From the New York Sun.
A woman who keeps a little vegetarian
restaurant adds considerably to her in
come by the sale of three delicacies which
many people who are not vegetarfans drop
IN to buy and carry home. One of these
specialties is nut chowder, another vege-
tartan doughnuts, and the third vegetarian
pies.
The nut chowder IS a. rich concoction, the
exact recipe Of which its maker Is reluc-
tant to give, She says It's preparation is
an arduous undertaking requiring hours.
Two different nut preparations cur into
small squares, are used as a foundation OF
the choWder instead of clans. layer of
these is placed in a large caldron first. then
layers OF various vegetables, also diced.
The layers are repeated until the caldron
is full, when water is added and the whole
allowed to simmer for several hours At
the end milk Is added. giving the appear
ance OF rich cream soup filled with
chopped nut foods and vegetables
Thursday is nut chowder day In the rest
aurant and many persons who have
learned of the existence of this dish come
with Jars and bottles and carry home one
or several portions Tor dinner.
The vegetarian doughnuts resemble the
ordinary article, but no meat fat being per-
MISSILE In their making. they are fried in
kind OF nut butter One woman who
drops in to buy a bag of these doughnuts
at least once a week Is New Highlander,
who had been obliged for many years to
refrain from eating doughnuts because they
We're indigestible. She was delighted on
discovering the vegetarian variety
They taste just as the best of the New
England doughnuts do she cried. They
are very rich and crisp, but being free
from fat I find no trouble in eating them.
Before a friend told me of vegetarian
doughnuts I had grown afraid that I was
always to be deprived of my favorite COM
fits.
That the doughnuts have proved generally
popular is proved by the fact that whereas
they sold six for five at the start, they
now bring five cents for three and there
are never any left late in the afternoon.
The vegetarian pies are made with crust
formed from two kinds of ready cooked
breakfast foods. In each case the cereal
Is moistened with an equal quantity of
cream, and the pie plate is lined with the
pastelike mixture. Then the custard CO.
poured In the cereal crimped about the
edges to resemble the ordinary pie and
the pan is placed in the oven. A meringue
Is usually placed on the top instead Of an
upper crust.
While the filing of the pie is cooking
the cereal bakes dry and crisp becoming
firm enough to support the pie when taken
from the pan. II the breakfast food used
Is formed OF grain fakes, tho effect Is es-
peefally delicious, 1t baking out crisp and
light like very good pastry, but with none
OF its indigestible qualities.
Unpublished rice is another of this vege-
tartan woman's wares In her showcase
she displays two little dishes Of unlocked
| rice. In one the grains are bright and
| tempting looking In the other the grains
more than rice But this, the woman ex-
/ plains, is rice with its nourishing properties
intact.
When housekeepers buy that shining