Vegetable Soup. Wash one cup of beans and soak
them over night. In the morning drain and stew in two
quarts of water two hours, then add one carrot, two parsnips,
two small turnips, and a small onion or stick of celery✪ Vegetable Soup.
Wash and slice the vegetables and cook with the beans
slowly for one hour or until all are thoroughly done.
Then strain and thicken like bean soup if necessary.
There should be two quarts of soup. The above combi-
nation of vegetables can be varied to suit individual taste
and other kinds used with parsley or other sweet herbs to
flavor.
Vegetable Stew. Wash two table-spoonfuls of rice or
other cereal and cook until nearly done. Pare and slice
a combination of vegetables one of sweet flavor among
them. Add to the cereal and cook thoroughly. Lay
some slices of toasted bread in a deep vegetable dish or
upon a platter. With a skimmer put the vegetables upon
the toast, season and thicken the gravy as for soup✪ Vegetable Stew and
pour over the vegetables. The above combinations of
food should be eaten with crackers, rolls, gems or bread
to insure perfect mastication; so eaten they are sufficiently
nutritious to form the entire dinner and good digestion
would comfortably dispose of them. They may be
flavored with mint, celery, onion tomato or lemon, or
seasoned with vegetable butter and salt. The ordinary
method of seasoning vegetables is boiling them in slightly
salted water, then seasoning "with pepper, salt and
butter " or cream when done. These additions can be
made to any of this vegetable cookery in the ordinary way
if desired, but it would be advisable to gradually reduce
the quantity in daily use and introduce vegetable butter
and oil in place of dairy products.
VEGETABLES. 1 39
Nut Meal and Nut Butter are excellent seasoning for
some vegetables and nut meats, whole or ground, should be
eaten with the dinner in place of meat, thus removing
them as a dessert and serving as a staple article of
food.
Time Required for Cooking Vegetables. There is
such a diversity of opinion regarding time no absolute
rules can be set down. Every cook should be a law unto
herself for only by experience will she be able to have
each article of food ready to serve at the right time.
Then if families and guests are not tardy there will be
no excuse for inferior and badly served food especially if
the cook has good judgment, invention, ingenuity and a
" faculty " for her work. Mrs. Harriet Beecher Stowe
very aptly designates in " The Minister's Wooing " the
quality of the ancient New England housewife, who was
also the cook in these words : " to her who has faculty
nothing shall be impossible, she is never in a hurry and
never behindhand." To this should be added, she should
be kindly disposed and in good health that pure and
wholesome elements be imparted to the food she
manipulates.
NUTS AND THEIR CULTURE. 141
CHAPTER X.
NUTS AND THEIR CULTURE.
Generally considered nuts are regarded as a dessert
luxury or to be eaten between meals. Their culture as a
special article of food has received but little consideration.
Present investigation is developing the fact that they
are a valuable constituent of the real " bread of life."
What beef and fat are to the flesh eater nuts may be to
the non-flesh eater.
Page 56 · 2 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Vegetable Soup. Wash one cup of beans and soak them over night. In the morning drain and stew in two quarts of water two hours, then add one carrot, two parsnips, two small turnips, and a small onion or stick of celery. Wash and slice the vegetables and cook with the beans slowly for one hour or until all are thoroughly done. Then strain and thicken like bean soup if necessary. There should be two quarts of soup. The above combination of vegetables can be varied to suit individual taste and other kinds used with parsley or other sweet herbs to flavor.
Vegetable Stew. Wash two table-spoonfuls of rice or other cereal and cook until nearly done. Pare and slice a combination of vegetables one of sweet flavor among them. Add to the cereal and cook thoroughly. Lay some slices of toasted bread in a deep vegetable dish or upon a platter. With a skimmer put the vegetables upon the toast, season and thicken the gravy as for soup and pour over the vegetables. The above combinations of food should be eaten with crackers, rolls, gems or bread to insure perfect mastication; so eaten they are sufficiently nutritious to form the entire dinner and good digestion would comfortably dispose of them. They may be flavored with mint, celery, onion tomato or lemon, or seasoned with vegetable butter and salt. The ordinary method of seasoning vegetables is boiling them in slightly salted water, then seasoning "with pepper, salt and butter " or cream when done. These additions can be made to any of this vegetable cookery in the ordinary way if desired, but it would be advisable to gradually reduce the quantity in daily use and introduce vegetable butter and oil in place of dairy products.
Nut Meal and Nut Butter are excellent seasoning for some vegetables and nut meats, whole or ground, should be eaten with the dinner in place of meat, thus removing them as a dessert and serving as a staple article of food.
Time Required for Cooking Vegetables. There is such a diversity of opinion regarding time no absolute rules can be set down. Every cook should be a law unto herself for only by experience will she be able to have each article of food ready to serve at the right time. Then if families and guests are not tardy there will be no excuse for inferior and badly served food especially if the cook has good judgment, invention, ingenuity and a " faculty " for her work. Mrs. Harriet Beecher Stowe very aptly designates in " The Minister's Wooing " the quality of the ancient New England housewife, who was also the cook in these words : " to her who has faculty nothing shall be impossible, she is never in a hurry and never behindhand." To this should be added, she should be kindly disposed and in good health that pure and wholesome elements be imparted to the food she manipulates.
CHAPTER X.
Generally considered nuts are regarded as a dessert luxury or to be eaten between meals. Their culture as a special article of food has received but little consideration.
Present investigation is developing the fact that they are a valuable constituent of the real " bread of life." What beef and fat are to the flesh eater nuts may be to the non-flesh eater.
Records on this page
Vegetable SoupVegetable Stew