Evening journal., 1905-10-25
Nut Chowder

A woman who keeps little vegetarian
restaurant adds considerably to her in
come BY the sale of three delicacies which
many people who are not vcgetarians dron
in to buy and carry home one Of these
specialties. says the New York sun, is
nut chowder, another vegetarian dough-
NUTS. and the third vegetarian pies.
The nut chowder is a rich concoction,
the exact recipe Of which its maker is re-
luctant 10 give She says its preparation
& IS an arduous undertaking requiring hour S
Two different nut preparations. cut into
small squares. are used as a foundation
+ of the chowder instead of clans A layer
Of these is placed in a large caldron first.
then layers Of various vegetables. also
diced. The layers are repeated until the
csidron is full. when water is added and
the whole allowed TO simmer for several
hours. At the end milk is added. giving
the appearance Of a rich cream soup filed
with chopped nut foods and Vegetables.
Thursday is nut chowder day in the
restaurants. and many persons who have
learned Of the existence of this dish come
with jars and bottles to carry home one
or several portions for dinner
The vegetarian doughnuts resemble
the ordinary article, but no meat fat be-
ing permissible in their making. they are
fried in a kind OF nut butter. one woman
who drops in to buy a bag of these dough-
puts at least once week is a New Eng
lander who had been obliged for many
years to refrain from eating doughnuts
because they were indigestible. She was
delighted on discovering the vegetarian
variety.
They taste just as the best of the New
England doughnuts do" she cried 'rrhey
are very rich and crisp. but being free
rom fat I find no trouble I'm eating them.
Before a friend told me of Vegetarian
ioughnuts 1 had grown afraid that / was
lways to be deprived of my favorite COM
it's"
That the doughnIts have proved gem
rally popular is proved by the fact that.
Whereas they sold six for five at the start.
hey now bring five. cents for three. and
here are never any left late in the after
oon.
The vegetarian pies are made with
rusts formed from two kinds of ready
boxed breakfast foods. In each case the
ereal is moistened with an equal guam
ty of cream and the pic plate is lined
ith the pastellike mixture Then the Gus
Rrd. cocoanut cream. ,appie or other fill
g is poured i'm, the cereal crimped about
be edges to resemble ,the ordinary pie.
nd the pan is placed IN the oven. A mer-
que is usually placed,on the top instead
an upper crust.
While the filling OF the pie is cooking,
e cereal bakes dry and crisp. becoming
m enough to support the pie when
ken from the pam If the breakfast food
ed is formed OF grain flakes the effect
especially delicious. it baking out crisp
ID light like very good pastry. but with
ne of its indigestible qualities.
npolished rice is another of this veg
arian woman's wares. In her showcase
displays two little dishes of uncooked
e. In one the grains are bright and
hpting uooking. In the other the grains
We a dusty look aud resemble barley
pre- than rice But this. the woman ex-
aims is rice with its noUlishing proper.
intact.
When housekoepers buy that shining
e. she explains. they get the grain
tn all the nutriment polished away
e best part of rice liesTn that outer
at.
When cooked it looks qltHte as appetiz.
as the other. and I use 1T now entire.
in my restaurant, as veal as selling Il
the pound it is a little dearer thar
3 polished rice at present. because
We TO bring it over from Philadelphia
hen it becomes better known and ap.