Dinner Menu

Ingredients

• four quarts of water
• 2 pounds of tur- nips
• one ounce of parsley
• one ounce of nutcoa
• one pint of cel- ery add one cupful of whitesauce
• half cupful of crisp celery
• 2 tablespoonfuls of cracker dust
• 2 tablespoonfuls of melted 1899 butter
• 2 teaspoonfuls of baking powder^ add 7 tablespoonfuls of melted nutcoa
• 7 tablespoonfuls of melted nutcoa
• 2 tablespoonfuls melted nutcoa
• one cup of milk
• 2 cups of sour
• a tablespoonfuls of cream
• one spanish onion
• one root of celery
• one cupful of whitesauce
• two dozen olives
• three inch squares
• one well- beaten egg
• 8 large tart apples
• 2 eggs
• parsley
• salt
• mustard
• pepper
• nutmeg

Directions

1. Leotll Sonp. C*lei7. Panolp Ball*.

2. Olt«< Bqaana. Mat Sandwiches.

3. Apple Tapioca Paddlos-

4. OrealCoAe.

5. RECIPES. Lentil Soup. — Wash and pick over i qt. of Egyptian red lentils ; set on the fire in four quarts of water, add 2 pounds of tur- nips, I pound of carrots, one Spanish onion, one root of celery, one ounce of parsley, and a little salt. Boil till quite soft, rub through a fine colander adding boiling water as required ; rettuu to the pan, sea- son and add one ounce of Nutcoa or butter, and boil for a few minutes.

6. Prom TaMt Tulh.

7. Creamed Celery. — Scrape and cut the celery into inch pieces ; stalks which are not sufficiently blanched for use raw or-in salads will do. Drop them into boiling water and simmer until tender, about twen- ty minutes. Drain and to one pint of cel- ery add one cupful of whitesauce. Simmer for ten minutes.

8. Olive Squares. — Chop fine and pound to a pulp two dozen olives and one- half cupful of crisp celery. Add to it J4 of a teaspoon- fiil of made mustard, i teaspoonful of to- mato catsup, 2 tablespoonfuls of cracker dust and i cupful of mayonnaise. Cut the crust from a loaf of brown or entire wheat bread, spread the end of the loaf with a little of the mixture aud cut off a thin slice ; continue until you have sufScient. Put the slices together as sandwiches and cut in three inch squares.

9. Parsnip Balls. — Mash fine i pint of boiied parsnips, add 2 tablespoonfuls of melted 1899

10. butter, a seasoning of salt and pepper and a tablespoonfuls of cream. Stir over the fire until very hot, take oflF and add one well- beaten egg. When cold make up into small balls, dip into beaten egg, roll in bread crumbs aad fty golden tnrown in smoking hot &t.

11. Apple Tapioca Pudding. — Pick over and wash I cupfiil of pearl tapioca then soak over night. Drain, cover with i quart of boiling water, add J4 teaspoonful of salt and cook in a double boiler until transparent, which will take fully two hours. Add i cupful of sugar and the strained juice of i lemon and take from the fire. Core 8 large tart apples, arrange them in a baking-pan and pour over them the tapioca. Bake in a moderate oven until the apples are quite tender and serve cold with sugar and cream.

12. From G. G. OlbU, VafI, K. J.

13. Good Com Bread. — Sift i quart, of com meal with 2 teaspoonfuls of baking powder^ Add 7 tablespoonfuls of melted Nutcoa or Diamond Butter Oil, i teaspoonful of salt, 2 eggs and enough sweet milk to make a thin batter. Beat well and bake in a well greased pan in a moderate pven. The bread when baked should not be more than I % inches thick to be best.

14. Doughnuts. — ^Take 2 eggs, i cup of sug- ar, 2 tablespoonfuls melted Nutcoa, one cup of milk, (or water) 2 cups of Sour, i teaspoonful of baking powder and a little nutmeg. Beat eggs Until light ; add sugar, shorteningand fluid. Mix; then add flour and baking powder sifted together, beat well, add nutmeg; then add enough more flour to make a soft dough ; knead lightly ; roll out ; cut and iry in very hot Nutcoa.

15. d by Google

16. • •' " " ■i-irn- "-

17. Prom B. a. Hotham. Wilkc* IMrre, Pa.

18. Composite Cereal Food. — It is not far from the essence of life itself, yet is very simple. Rolled Oate, rolled wheat, both fresh, equal quantities. About enough rice to equal these when cooked. Cook rice in plenty of cold water to mushy consistency. Season, throw in both wheat and oats. Simmer, never boiling, nearly all day. Cook it somewhat dry. Eat some of this hot at night with cold milk. This cold is far superior and more natural to the stomach than com mudh. While on the griddle hTfik it up with a plated fork into small

19. From Mary Gretoraoii.

20. To Cook Greens. — The best way to cook greens is in a rice cooker, or double boiler, in their own juices. First put on the dou- ble boiler with water in the lower part only, having the upper part on and covered to get hot. Look over, wash and drain the greens. Put them into a large pan, season with salt to taste, mixing it in thoroughly. When the water boils in the lower part of the boiler, put the greens in to cook. An hour cooks them tender. They are nice eaten with bread spread with nut butter.

21. Nut Butter. — An excellent nut butter is made of walnuts, peanuts and Brazil nuts in portions to suit the taste, mixed and ground together. Put into a large bowl. If not creamy enough to spread for sand- wiches, stir in a few drops of water till suffi- ciently creamy and smooth.

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Cracker	5 saltine crackers (15g)	66
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Nutmeg	1 tsp ground (2.2g)	12
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Olive	1 large (4g)	4
Mustard	1 tsp (5g) yellow	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.