Fresh Strawberry, Blueberry, or Blackberry
Toast. — • Mash the berries well with a spoon. Add
sugar to sweeten✪ Fresh Strawberry, Blueberry, or Blackberry Toast. Serve as dressing on moistened
Zwieback or toasted Granose Biscuit.
Nut and Apple Toast. — Moisten Breakfast
Toast or Zwieback in hot Malted Nuts, being care-
ful to moisten the edge first. Place a portion on a
small plate, and cover with hot apple sauce✪ Nut and Apple Toast, which
has been put through the colander. Moisten a sec-
ond piece of toast in the same manner, and place
on top of the first piece. Cover this also with hot
apple sauce, and serve at once.
Vegetable Oyster Toast. — Cook one quart of
cleaned, sliced vegetable oysters in one quart of
water until quite tender. Add one and one-half
pints of rich milk. Salt to taste. Thicken with two
T oasts
65
tablespoonfuls of flour ru✪ Vegetable Oyster Toastbbed to a smooth paste
with a little milk. Boil a few minutes, and serve
on moistened Zwieback.
Lentil Toast. — Cook some good lentils with a
few slices of onion or pieces of celery, to give them
a flavor. When tender, rub through a colander, and
add one half as much stewed and strained tomato✪ Lentil Toast
as there is of lentil pulp, with salt to season, and a
little cream, if desired. Serve on slices of mois-
tened Zwieback.
Pease Gravy Toast. — Soak a pint of dried
Scotch peas in cold water overnight. In the
morning drain, and put them to cook in warm
water. Cook slowly until perfectly tender. When
done, rub through a colander to remove the skins,
season with a teaspoonful of salt, and to each cup
of the sifted peas add one cup of boiling water.
Heat to boiling, and thicken with a teaspoonful of
flour rubbed smooth in a little cold water. Just
before serving add a tablespoonful of thick cream,
or Nut Cream✪ Pease Gravy Toast. If liked, a little celery salt may be
added for flavor. Serve hot on slices of moistened
Zwieback.
Zwieback with Nuttolene. — Heat the Zwieback
in the oven for five or ten minutes✪ Zwieback with Nuttolene to render it crisp.
Serve hot spread with Nuttolene.
5
66
Healthful Cookery
Protose Puree on Toast with Tomato Jelly. —
Stew Protose with a little salt✪ Protose Puree on Toast with Tomato Jelly for about one hour,
rub through a fine colander, spread on slices of
nicely moistened Zwieback on a platter, and add a
few spoonfuls of tomato jelly.
Stewed Protose on Toast. — Dip the edges of a
slice of Zwieback into boiling salted water, then
drop the whole slice in, turn it over, remove quickly
with a skimmer, lay it on a warm individual platter,
and cover with another warm platter for a few
minutes. Then dip over it well-stewed Protose✪ Stewed Protose on Toast.
Garnish, and serve. If preferred, the slices of Zwie-
back may be placed in a colander over a large pan,
the hot- salted water turned carefully over them,
and then removed to a hot platter.
Vegetable Substitutes for
Flesh Foods
Page 20 · 9 recipe records on this page
Presented as published in 1904. 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
Fresh Strawberry, Blueberry, or Blackberry Toast. — • Mash the berries well with a spoon. Add sugar to sweeten. Serve as dressing on moistened Zwieback or toasted Granose Biscuit.
Nut and Apple Toast. — Moisten Breakfast Toast or Zwieback in hot Malted Nuts, being careful to moisten the edge first. Place a portion on a small plate, and cover with hot apple sauce, which has been put through the colander. Moisten a second piece of toast in the same manner, and place on top of the first piece. Cover this also with hot apple sauce, and serve at once.
Vegetable Oyster Toast. — Cook one quart of cleaned, sliced vegetable oysters in one quart of water until quite tender. Add one and one-half pints of rich milk. Salt to taste. Thicken with two
T oasts
tablespoonfuls of flour rubbed to a smooth paste with a little milk. Boil a few minutes, and serve on moistened Zwieback.
Lentil Toast. — Cook some good lentils with a few slices of onion or pieces of celery, to give them a flavor. When tender, rub through a colander, and add one half as much stewed and strained tomato as there is of lentil pulp, with salt to season, and a little cream, if desired. Serve on slices of moistened Zwieback.
Pease Gravy Toast. — Soak a pint of dried Scotch peas in cold water overnight. In the morning drain, and put them to cook in warm water. Cook slowly until perfectly tender. When done, rub through a colander to remove the skins, season with a teaspoonful of salt, and to each cup of the sifted peas add one cup of boiling water. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold water. Just before serving add a tablespoonful of thick cream, or Nut Cream. If liked, a little celery salt may be added for flavor. Serve hot on slices of moistened Zwieback.
Zwieback with Nuttolene. — Heat the Zwieback in the oven for five or ten minutes to render it crisp. Serve hot spread with Nuttolene.
Healthful Cookery
Protose Puree on Toast with Tomato Jelly. —
Stew Protose with a little salt for about one hour, rub through a fine colander, spread on slices of nicely moistened Zwieback on a platter, and add a few spoonfuls of tomato jelly.
Stewed Protose on Toast. — Dip the edges of a slice of Zwieback into boiling salted water, then drop the whole slice in, turn it over, remove quickly with a skimmer, lay it on a warm individual platter, and cover with another warm platter for a few minutes. Then dip over it well-stewed Protose. Garnish, and serve. If preferred, the slices of Zwieback may be placed in a colander over a large pan, the hot- salted water turned carefully over them, and then removed to a hot platter.
Vegetable Substitutes for Flesh Foods
Records on this page
Fresh Strawberry, Blueberry, or Blackberry ToastNut and Apple ToastVegetable Oyster ToastLentil ToastPease Gravy ToastZwieback with NuttoleneProtose Puree on Toast with Tomato JellyProtose Puree on Toast with Tomato JellyStewed Protose on Toast