Mince the nut cero, add to the other ingredients, and boil until the celery is cooked. Thicken to proper con- sistency with a little flom* thickening. NUTTOLENE A LA CREME Nuttolene, % pound. Eggs, hard-boiled, 4. Salt. Milk, 1 pint. Eggs, 2. Onion, grated, % teaspoon. Parsley, chopped, % teaspoon. Pastry flour, i/^ cup.✪ Nuttolene a la Creme Break the nuttolene into irregular pieces with a fork. Salt and mix with the hard-boiled eggs, which have been chopped, or forced through a food cutter or vegetable press. Rub the flour smooth with water, and add to the hot milk. Pour this over two beaten eggs. Add salt, onion, and parsley. Put this sauce and the prepared nuttolene 94 VEGETAEIAN COOK BOOK in layers into a pudding dish, finishing with the sauce. Sprinkle with fine bread crumbs, and bake in a moderate oven until bubbling all through and browned on top. NUTTOLENE IN CREAM Place sliced nuttolene in a granite baking pan. Pour over it cream sauce enough to cover. Season with a little grated onion, and bake. VEGETABLES VEGETABLES The term "vegetable," as here used, is applied to such plants (grains, nuts, and fruits excepted) as are culti- vated and used for food. They should be judiciously com- bined with nuts, fruits, and grains. Green vegetables are rich in potash salts and other minerals necessary to the system, and in such a form as to be easily assimilated. Starchy vegetables, as potatoes, supply energy and heat, and give necessary bulk to the food. Peas, beans, and lentils contain a large amount of proteid, used in building and repairing tissue, and are therefore used in place of meat. For weak stomachs they are more easily digested in the form of purees and soups, with the outer indigesti- ble covering removed. Vegetables should be fresh when used; for notwithstanding anything that may be said to the contrary, all vegetables, whether roots, leaves, or any other kind, begin to lose bulk and flavor as soon as re- moved from the ground. The kind that suffer least in this respect are beets, potatoes, carrots, etc. Those which are most easily affected are cabbage, lettuce, celery, asparagus, and others similar. Vegetables that have been touched with frost should be kept in a perfectly dark place for some days. The frost is thus drawn out slowly, and the vegetables are not so liable to rot. 7 (97) 98 VEGETARIAN COOK BOOK GENERAL DIRECTIONS FOR VEGETABLES Fresh green vegetables should be cooked as soon as pos- sible after being gathered. Those containing sugar, as corn and peas, lose some of their sweetness by standing. Wash thoroughly in cold water, but unless wilted do not soak. It is better not to prepare fresh green vegetables until they are needed; but if they must be prepared some time before cooking, cover with cold water. Most vegetables should be put into fresh, rapidly boil- ing water, 'and if cooked in uncovered vessels, they wiU retain a better color, as high heat destroys their color. In no instance permit them to steep in the warm water, as this toughens them, and in some instances destroys both color and flavor. Salt hardens water, and also sets the color in vegetables. For peas and beans do not add salt to the water until they are nearly done, as they do not boil tender so readily in hard water.

AI-modernized reading of the original text

Mince the nut celery, add to the other ingredients, and boil until the celery is cooked. Thicken to proper consistency with a little flour thickening. NUTTOLENE A LA CREME Nuttolene, % pound. Eggs, hard-boiled, 4. Salt. Milk, 1 pint. Eggs, 2. Onion, grated, % teaspoon. Parsley, chopped, % teaspoon. Pastry flour, i/^ cup. Break the nuttolene into irregular pieces with a fork. Salt and mix with the hard-boiled eggs, which have been chopped, or forced through a food cutter or vegetable press. Rub the flour smooth with water, and add to the hot milk. Pour this over two beaten eggs. Add salt, onion, and parsley. Put this sauce and the prepared nuttolene in layers into a pudding dish, finishing with the sauce. Sprinkle with fine bread crumbs, and bake in a moderate oven until bubbling all through and browned on top. NUTTOLENE IN CREAM Place sliced nuttolene in a granite baking pan. Pour over it cream sauce enough to cover. Season with a little grated onion, and bake. The term "vegetable," as here used, is applied to such plants (grains, nuts, and fruits excepted) as are cultivated and used for food. They should be judiciously combined with nuts, fruits, and grains. Green vegetables are rich in potash salts and other minerals necessary to the system, and in such a form as to be easily assimilated. Starchy vegetables, as potatoes, supply energy and heat, and give necessary bulk to the food. Peas, beans, and lentils contain a large amount of proteid, used in building and repairing tissue, and are therefore used in place of meat. For weak stomachs they are more easily digested in the form of purees and soups, with the outer indigestible covering removed. Vegetables should be fresh when used; for notwithstanding anything that may be said to the contrary, all vegetables, whether roots, leaves, or any other kind, begin to lose bulk and flavor as soon as removed from the ground. The kind that suffer least in this respect are beets, potatoes, carrots, etc. Those which are most easily affected are cabbage, lettuce, celery, asparagus, and others similar. Vegetables that have been touched with frost should be kept in a perfectly dark place for some days. The frost is thus drawn out slowly, and the vegetables are not so liable to rot. 7 (97) GENERAL DIRECTIONS FOR VEGETABLES Fresh green vegetables should be cooked as soon as possible after being gathered. Those containing sugar, as corn and peas, lose some of their sweetness by standing. Wash thoroughly in cold water, but unless wilted do not soak. It is better not to prepare fresh green vegetables until they are needed; but if they must be prepared some time before cooking, cover with cold water. Most vegetables should be put into fresh, rapidly boiling water, 'and if cooked in uncovered vessels, they wiU retain a better color, as high heat destroys their color. In no instance permit them to steep in the warm water, as this toughens them, and in some instances destroys both color and flavor. Salt hardens water, and also sets the color in vegetables. For peas and beans do not add salt to the water until they are nearly done, as they do not boil tender so readily in hard water.

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