Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-17
For the Vegetarian

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| Vegetarianism as fad has long since
| passed out of public notice As an excel
| lent mode OF living 1t gains ground each
year. and its disciples are increasing slowly
but gradually. Diet without meat GER
| tainly has less tendency to cause nervous
ness. and the claim of vegetarians that
none or their followers care for liquors In
any form speaks volumes in It's behalf
Lack of variety in food is one OF the
great drawbacks. and nuts supply the most
| appetizng as well as nourishing change to
the monotony of fish and vegetables. Nut
season is near at hand. and the following
recipes for making of the delicious ker-
nels will be welcome even to the housewife
| who does not have to cater to a family OF
| vegetarians:
Peanut Bisque.-Half a pint Of peanut
butter is required in making this soup. IL
Is sold very reasonably at the grocers in
glass jars, or a housewife can prepare her
| own from the roasted nuts. In which case
Shell and remove the brown SIX ms while the
nuts are hot. Dust lightly with salt and
grind at once. Pack in tumblers and keep
In cool place until they are needed.
| Put the peanut butter together with one
Quart OF milk. one teaspoonful Of grated
| onion and a saltspoonful of celery seed
into double boiler and stir until they be-
! come hot. Now add a tablespoonful OF
| cornstarch moistened in cold milk and al
| low It to thicken. Strain and season with
| half teaspoonful of salt, n dash OF pep
per and dash of paprica.
Walnut Soup.-After removing the kernels
| from the walnuts chop them fine and cover
with one pint of water one tablespoonful
OF onion Juice. one tablespoonful of pepper
and one teaspoonful of salt Cook for thir-
! ty minutes and add one pint of hot milk.
| Thicker the soup with one level table
spoonful of cornstarch mostened in cold
| milk Before serving add the well-beaten
yolk of one egg.
| Curried Chestnuts-Cut little piece from
| the top of some chestnuts and boil until
| they are sufficiently tender to pierce with
! a fine skewer. Drain and remove the shells
| and skins. Put the kennels in a saucepan
and cover with hot water, allowing them
to simmer gently until the latter is quite
| absorbed. After melting three ounces OF
butter fry two onions and two sliced to-
Elatoes in 1t until the onions turn a light
| brown. Then add tablespoonful OF curry
| powder and let them cook for ten minutes
! taking care that the onion does not become
| too brown. Thicker with one tablespoon
full of -four. Now pour in half a pint of
| hot water, and soon as the ingredients
| begin to boil draw the saucepan to the side
of the stove and let them simmer for n
| quarter of an hour. Next add to the curry
| sauce one pint of cocoanut milk, dessert
| spoonful of sweet chutney one teaspoonful
| of vinegar and a squeeze of lemon juice.
| Taste the sauce to ascertain whether a lit.
| tie more sweet acid is required. Rub
| through a fine sieve, put in clean sauce
! pan and add the chestnuts and two table
| spoonfuls of cream. Allow the nuts to SIM
mer in the curry sauce half an hour.
Almond Fritters.-Boil and mash four
| good-sized potatoes. Add to them a dog
| en- almonds chopped fine one tablespoonful
| of butter. two tablespoonfus of sugar.
one teaspoonful of salt and the well-beaten
yolks of four eggs. After mixing thorough
ly. form into fritters. Roll them In one
| tablespoonful of -four and four tablespoon
| fuls of bread crumbs mixed together and
| fry In oil.
A very tasty salad OF nuts has oranges
| and olives sliced on crisp lettuce leaves OF
| English walnuts or beechnuts. The Dress
| ing Is simple mixture of imported olive
GIL sugar. lemon juice and salt and pepper.
Chestnut Souffle.-Mix a rounding table
spoonful of flour and quarter of a cupfuI
of sugar. Add a cupful of chestnut kerr
| nels. boiled and mashed. then gradually
half cupful Of milk. Cook five minutes.
stirring constantly. Beat the whites of
three eggs until stiff and dry. cut and fold
| into the first mixture. Fill three-quarters
| full, set in pan Of hot water and bake in
|
out and serve with whipped cream or lemon
| sauce.
| Chestnut Cream-Boil two pounds of sound
| chestnuts, from which the tops have been
cut OFF, until tender. Remove the outer and
| inner skins and stew the kernels in a sugar
| syrup Favored with lemon peel and, IL de-
sired. a wineglassful of brandy. When soft
| and clear, pass through a sieve. Sweeten
| a pint OF cream and whip until stiff, then
| flavor with vanilla and mix gradually with
/ oh 0ofp Uhny, shr,>n Ill
| the chestnut cream in fairly deep dish
and stand on Ice for an hour. At the end of
| that time, cover the chestnut mixture en-
| tirely with whipped cream, sweetened and
| favored with vanilla, and decorate with
| candied cherries.
pound Of almonds. one-half pound of beech
nuts or pine nuts. one-heIf pound pecan
nuts. one-half pound of hazel nuts, one
| half pound of roasted peanuts Pack this
mixture into tumblers and when wanted for
| use, mix with cottage cheese made from
sour milk.
Muffins.-Boil one quart of chestnuts until
| tender, remove the kernels and press
through colander: Add to this one tea
spoonful of salt. the yolks of two eggs
+, whipped into half a cup of milk. Next stir
I in half a cup of -four containing one tea
| spoonful of baking powder Fold in the
| beaten whites of the eggs and bake in
pans.
Almond Cookles.-Tw0 pounds or sugar,
| two pounds of almonds blanched and chop
ped fine. one-half pound OF citron. two
! tablespoonfuls Of cinnamon and the whites
| of nine eggs beaten to froth. Stir well.
| Drop with teaspoon onto paper and bake
| in a moderate oven.
Almond Pretzels.-Grate one-half pound
! OF sugar and the almonds until they be-
! come creamy. Thicker over a moderate
| fire. When cool put on the kneading board,
! spread well with -four. make into rings. Sift
| granulated sugar over them and bake in
buttered pans in a moderate oven.
| Fried AImonds.-Twenty rounding table
| spoonfuls of flour. four tablespoonful OF
butter, four rounding tablespoonfuls OF
| sugar, one-half teaspoonful of salt, one ia
| blespoonful of sour wine, or vanilla, one
| quarter of a pound of grated almonds. Stir
| together roll, cut into almond shape and
| fry in hot oil. Drop into sugar mixed
with cinnamon.
Spice Nut Gladstone cup of molasses.
two cups of brown sugar, one cup OF butter,
| one cup of sweet milk, one cup of nut
meats chopped fine, spice to taste. and
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