A Quickly Prepared Soup. — Into a quart of water slice a
small onion, and add a teaspoonful of nut butter. Heat to boil-
ing, then remove the slices of onion, which are used simply for
flavoring the soup, and stir m six rounding tablespoonfuls of No.
3 gluten prepared by the Battle Creek Sanitarium Health Food
Co. Boil until thickened, add salt to season✪ Quickly Prepared Soup, and it is ready to
serve.
Nut Butter Pie Crust. — Take one tablespoonful of nut butter
to one cup of flour, and use in same manner as ordinary shorten-
ing, adding cold water sufficient to make a dough✪ Nut Butter Pie Crust.
Baked Cabbage. — Chop cabbage fine, and cook in boiling
water twenty minutes. Drain in a colander. To one quart of
the cooked cabbage add a cupful of water in which has been dis-
solved a dessert-spoonful of nut butter, two well-beaten eggs, and
the juice of one lemon. Add salt to taste✪ Baked Cabbage. Mix thoroughly, and
bake in a double baker until the cabbage is thoroughly done
and the egg well cooked.
Lentil and Tomato Soup. — Two and three-fourths cups of
lentils (measured after having been cooked and rubbed through
a colander), one cup of strained tomato, one teaspoonful of nut
butter, and two stalks of celery. To these add sufficient water
to make the soup of proper consistency. Heat to boiling, remove
the celery, and add salt to season and one teaspoonful of browned
flour✪ Lentil and Tomato Soup rubbed to a paste with a little water. Boil for two or three
minutes until the flour is cooked, then serve.
Nuts with Lentils. — Use three pints of strained. cooked lentils,
and one pint of stewed tomato; season to taste with nut butter
and salt✪ Nuts with Lentils, and bake. If desired, the lentils may first be cooked
with onion to flavor.
Lentil Dressing.— Cook some good lentils with a few slices of
onion to give them flavor. When tender, rub through a colan-
der, and add one half as much stewed and strained tomato as
there is of the lentils; add salt to season and a tablespoonful of
nut butter✪ Lentil Dressing to each quart of dressing. This makes an excellent
dressing for baked potatoes, vegetable roasts, and also for toast.
Nut Sauce. — Heat a quart of Avater in which a tablespoonful
of nut butter has been dissolved, to boiling. Thicken with three
tablespoonfuls of browned flour, add salt to season; cook thor-
oughly for five or ten minutes, then add one-third cup of hot
SANITARIUM HEALTH FOODS. 149
Stewed strained tomato. Beat thoroughly, when it is ready to
serve. This is excellent as a dressing for toast and for vege-
tables.
Nut Butter Sandwiches.— Spread slices of thinly cut graham
bread with nut butter, and then with chopped dates or figs.
Finely minced celery✪ Nut Butter Sandwiches is excellent used in the same manner.
Almond Meal Crems. — Add to the well-beaten whites of two
eggs one teaspoonful of lemon juice and ten scant tablespoonfuls
of almond meal✪ Almond Meal Crems. Beat thoroughly together, drop in slightly
heated gem-irons, and bake ten or fifteen minutes.
Nut Butter Puffs.— Mix together to an emulsion one heaping
tablespoonful of nut butter in one cup of soft ice-water ; add the
yolk of one egg, and beat until full of air bubbles ; then sift in
slowly, beating thoroughly meanwhile, two cups of whole-wheat
Hour ; lastly add the well-beaten white of the egg✪ Nut Butter Puffs, folding it in
lightly but completely. Turn into heated irons, and bake.
NUTTOSE.
Page 94 · 10 recipe records on this page
Presented as published in 1897. 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
A Quickly Prepared Soup. — Into a quart of water slice a small onion, and add a teaspoonful of nut butter. Heat to boiling, then remove the slices of onion, which are used simply for flavoring the soup, and stir m six rounding tablespoonfuls of No. 3 gluten prepared by the Battle Creek Sanitarium Health Food Co. Boil until thickened, add salt to season, and it is ready to serve.
Nut Butter Pie Crust. — Take one tablespoonful of nut butter to one cup of flour, and use in same manner as ordinary shortening, adding cold water sufficient to make a dough.
Baked Cabbage. — Chop cabbage fine, and cook in boiling water twenty minutes. Drain in a colander. To one quart of the cooked cabbage add a cupful of water in which has been dissolved a dessert-spoonful of nut butter, two well-beaten eggs, and the juice of one lemon. Add salt to taste. Mix thoroughly, and bake in a double baker until the cabbage is thoroughly done and the egg well cooked.
Lentil and Tomato Soup. — Two and three-fourths cups of lentils (measured after having been cooked and rubbed through a colander), one cup of strained tomato, one teaspoonful of nut butter, and two stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked, then serve.
Nuts with Lentils. — Use three pints of strained. cooked lentils, and one pint of stewed tomato; season to taste with nut butter and salt, and bake. If desired, the lentils may first be cooked with onion to flavor.
Lentil Dressing.— Cook some good lentils with a few slices of onion to give them flavor. When tender, rub through a colander, and add one half as much stewed and strained tomato as there is of the lentils; add salt to season and a tablespoonful of nut butter to each quart of dressing. This makes an excellent dressing for baked potatoes, vegetable roasts, and also for toast.
Nut Sauce. — Heat a quart of water in which a tablespoonful of nut butter has been dissolved, to boiling. Thicken with three tablespoonfuls of browned flour, add salt to season; cook thoroughly for five or ten minutes, then add one-third cup of hot
Stewed strained tomato. Beat thoroughly, when it is ready to serve. This is excellent as a dressing for toast and for vegetables.
Nut Butter Sandwiches.— Spread slices of thinly cut graham bread with nut butter, and then with chopped dates or figs. Finely minced celery is excellent used in the same manner.
Almond Meal Crems. — Add to the well-beaten whites of two eggs one teaspoonful of lemon juice and ten scant tablespoonfuls of almond meal. Beat thoroughly together, drop in slightly heated gem-irons, and bake ten or fifteen minutes.
Nut Butter Puffs.— Mix together to an emulsion one heaping tablespoonful of nut butter in one cup of soft ice-water ; add the yolk of one egg, and beat until full of air bubbles ; then sift in slowly, beating thoroughly meanwhile, two cups of whole-wheat Hour ; lastly add the well-beaten white of the egg, folding it in lightly but completely. Turn into heated irons, and bake.
NUTTOSE.
Records on this page
Quickly Prepared SoupNut SauceNut Butter Pie CrustBaked CabbageLentil and Tomato SoupNuts with LentilsLentil DressingNut Butter SandwichesAlmond Meal CremsNut Butter Puffs