Healthful cookery

^Vegetarian Boiled Dinner. — Scrape carrots, and slice into lengths. Pare and cut turnips into sections about one inch in the thickest part. Cook these in a salted broth made by using one fourth of a pound of Nuttolene which has been rubbed through a fine colander or put through a vegetable press, one tablespoonful of Nut Butter, and three pints of water. When about half done, add potatoes cut in halves or quarters. In the meantime have some cabbage, cut into two-inch sections, cooking in a cloth in boiling salted water. Have some small slices of Protose baking in water containing a little tomato juice thickened with flour to the consistency of thin cream. Serve on individual platters with a slice of Protose and some of each kind of vegetable and a slice of red beet which has been just heated through in salted lemon juice. Garnish with a sprig of parsley or a lettuce leaf. *Sweet Potato Cutlets. — Slice cold sweet potatoes which have been steamed or baked ; dip each slice into beaten salted egg, then into Granola or toasted bread-crumbs, and bake on an oiled tin in a hot oven until browned. Vegetables CAULIFLOWER AND CABBAGE Boiled Cauliflower. — Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the first five minutes, afterwards more moderately, to prevent the flower from becoming done before the stalks. Serve on a hot dish with cream sauce or diluted lemon juice. Cauliflower with Egg Sauce. — 2 heads cauliflower, 1 pint rich milk, 1 tablespoonful Gluten flour, 1 egg. Steam the cauliflower until tender, separate into small portions, dish, and serve with egg sauce, prepared by heating a pint of rich milk or very thin cream to boiling, and stirring into it a level tablespoonful of Gluten Flour rubbed smooth with a little cold milk. Let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened. Then add slowly the well-beaten yolk of one egg, stirring rapidly, so that it shall be well mingled with the whole. Add salt to taste, and let it boil up once. It should be the consistency of thick cream. Healthful Cookery Cauliflower with Tomato Sauce. — 2 heads cauliflower, 1 pint stewed tomato, 1 tablespoonful Gluten Flour. Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained tomatoes heated to boiling, thickened with a tablespoonful of Gluten Flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before serving. Baked Cabbage. — 1 quart cabbage, 1 cup Nut Cream, 2 eggs, 2 tablespoonfuls lemon juice. Chop cabbage fine, and cook in boiling water twenty minutes. Drain in a colander. To one quart of cooked cabbage add one dessertspoonful of Nut Butter which has been made into an emulsion with one cup of water, two well-beaten eggs, and two tablespoonfuls of lemon juice. Add salt to taste. Mix thoroughly, and bake in a double baker until the eggs are set.