If tuberculosis is caused by partaking of diseased flesh, fats and milk, why may not throat and nasal diseases, asthma, neuralgia, gout, etc. be caused by such indulgence ? Those who suffer might with safety try the change. The most fastidious cook would pronounce either of these fats faultless, and like myself perhaps — using both — be unwil- ling to decide upon the special merits of either. The food seasoned and shortened with them is fine flavored, light, delicate, entirely devoid of a heavy, greasy taste Author's Note. — Let it be here stated that this commendation of these two substances is entirely gratuitous and without the knowledge of the man- ufacturers interested. It is given solely in the interests of humanity and vegetarianism and because I am extremely desirous that this book shall prove a helpful text-book to the invalid, the truth-seeker, and to the many flesh- eaters who are at a loss to see a way clear to adopt vegetarianism. Peanut oil is already in the market and other things will probably be plentiful later on, but as these were the first, they are all I have as yet been able to test. VEGETABLE OILS. 6 1 and odor, and their presence cannot be detected in any sort of cookery or seasoning. They are alike economical, one-third to one-fourth less being required to produce the most satisfactory results. The Chief Steward of the Palmer House, Chicago, states that the saving in expense to the house by using cocoanut butter is $90 a month ; similar reports are given from the Diamond butter oil. SEASONING VEGETABLES. It is a great mistake to season vegetables to excess, as their own flavor becomes entirely smothered in the flavors of extra grease and salt, to say nothing of pepper, which usually discolors vegetable dishes. The natural taste does not call for sea'soning in vegetables, but the prevail- ing cultivated taste requires at least salt. This should not be added to vegetables until they are nearly or quite done, as it renders them tough. Use as little as possible as the flavor of food should be preferable to salt. White Sauce. To one pint of boiling water add one rounding tablespoonful of entire wheat flour or corn starch that has been made smooth with a little cold w^ater and one level tablespoonful of melted cocoanut butter or Diamond butter oil✪ White Sauce. Dip a few spoonfuls of the hot water on the flour and oil mixture in the bowl, and care- fully stir all the lumps out ; then add slowly to the boil- ing water, stirring constantly for five minutes at least, unless you cook it in a double boiler or a steam-cooker. Cook until there is no raw taste, and if lumpy pour through a wire strainer. This is a good rule for liquid sauces made of water. If thickened with white flour a heaping tablespoonful will be required ; do not have them too thin, nor thick and pasty. This may be used 62 THE FAT OF THE LAND. for toast, cauliflower, cabbage or anything requiring a white sauce. Sauces served on vegetables are not very wholesome and disagree with many people, because of the excess of liquid, which it is better to avoid with our food ; lemon juice can be substituted. After one becomes accustomed to using vegetable oils for cooking and sea- soning, they will find them a good substitute for dairy butter on baked and boiled potatoes, as well as all other vegetables. One tablespoonful of vegetable oil is suffi- cient for one quart of mashed vegetables ; more oil can safely be added if not rich enough. Lemon juice and oil mixed according to taste is an excellent dressing for all vegetables. In boiling the sweet vegetables, if water is left, utilize it for sauce, first testing it by tasting, and be convinced of the waste in boiling. FRIED FOOD.

AI-modernized reading of the original text

If tuberculosis is caused by partaking of diseased flesh, fats and milk, why may not throat and nasal diseases, asthma, neuralgia, gout, etc. be caused by such indulgence ? Those who suffer might with safety try the change. The most fastidious cook would pronounce either of these fats faultless, and like myself perhaps — using both — be unwilling to decide upon the special merits of either. The food seasoned and shortened with them is fine flavored, light, delicate, entirely devoid of a heavy, greasy taste Author's Note. — Let it be here stated that this commendation of these two substances is entirely gratuitous and without the knowledge of the manufacturers interested. It is given solely in the interests of humanity and vegetarianism and because I am extremely desirous that this book shall prove a helpful text-book to the invalid, the truth-seeker, and to the many flesheaters who are at a loss to see a way clear to adopt vegetarianism. Peanut oil is already in the market and other things will probably be plentiful later on, but as these were the first, they are all I have as yet been able to test. and odor, and their presence cannot be detected in any sort of cookery or seasoning. They are alike economical, one-third to one-fourth less being required to produce the most satisfactory results. The Chief Steward of the Palmer House, Chicago, states that the saving in expense to the house by using cocoanut butter is $90 a month ; similar reports are given from the Diamond butter oil. SEASONING VEGETABLES. It is a great mistake to season vegetables to excess, as their own flavor becomes entirely smothered in the flavors of extra grease and salt, to say nothing of pepper, which usually discolors vegetable dishes. The natural taste does not call for seasoning in vegetables, but the prevailing cultivated taste requires at least salt. This should not be added to vegetables until they are nearly or quite done, as it renders them tough. Use as little as possible as the flavor of food should be preferable to salt. White Sauce. To one pint of boiling water add one rounding tablespoonful of entire wheat flour or corn starch that has been made smooth with a little cold water and one level tablespoonful of melted cocoanut butter or Diamond butter oil. Dip a few spoonfuls of the hot water on the flour and oil mixture in the bowl, and carefully stir all the lumps out ; then add slowly to the boiling water, stirring constantly for five minutes at least, unless you cook it in a double boiler or a steam-cooker. Cook until there is no raw taste, and if lumpy pour through a wire strainer. This is a good rule for liquid sauces made of water. If thickened with white flour a heaping tablespoonful will be required ; do not have them too thin, nor thick and pasty. This may be used for toast, cauliflower, cabbage or anything requiring a white sauce. Sauces served on vegetables are not very wholesome and disagree with many people, because of the excess of liquid, which it is better to avoid with our food ; lemon juice can be substituted. After one becomes accustomed to using vegetable oils for cooking and seasoning, they will find them a good substitute for dairy butter on baked and boiled potatoes, as well as all other vegetables. One tablespoonful of vegetable oil is sufficient for one quart of mashed vegetables ; more oil can safely be added if not rich enough. Lemon juice and oil mixed according to taste is an excellent dressing for all vegetables. In boiling the sweet vegetables, if water is left, utilize it for sauce, first testing it by tasting, and be convinced of the waste in boiling. FRIED FOOD.

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White Sauce

A practical cook and text book for general use