Vegetarian Cook Book

Put the peas to cook in cold water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted, stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time ; and when thoroughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve. LENTILS, ORIENTAL STYLE Lentils, 1 cup. Oil, 2 tablespoons. Salt, 1 level teaspoon. Rice, boiled, 1 cup. Onion, finely shredded, 1. Wash the lentils well, and cook in boiling water till tender ; drain. Put the oil into a saucepan, add the onion, and cook till the onion is soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, salt, and serve hot. LENTILS WITH ONIONS Lentils, 1 cup. Onions, 2. Butter. Wash the lentils, put to cook in a saucepan with the onions in plenty of cold water, and boil till tender. Season with butter and salt, and serve. BOILED PEANUTS i^- Select fresh shelled peanuts. Place in a medium oven long enough to loosen the skin but not long enough to brown. Put in a cloth bag, and rub on a washboard; winnow out the chaff, discard all imperfect nuts, wash well in several warm waters, and soak overnight ; cook in the same water in which they are soaked, for from six to eight hours, or until tender. They may be partially cooked on the stove, and then be baked with tomato, as for beans, if desired. Passed through a fine colander and well salted, they make an excellent spread for bread. STEWED GREEN CORN Green corn, 3 cups. Butter. Salt. Milk, more or less, 1 cup. Sugar. Husk and clean as for boiling com. With a sharp knife cut off the top of the grain, being careful not to cut too close to the cob ; and with the back of the knife press out the remaining pulp. When cut in this way, the corn is much more juicy than when the grains are cut close to the cob. Place the milk in a granite saucepan, and when boiling, add the butter and corn; cook from ten to fifteen minutes, or until it loses its raw taste. Stir frequently, and season to taste, with salt and sugar. BOILED GREEN CORN Strip off the husk, remove the silk, put into fresh boiling water, and cook ten to twenty minutes. Cook only till done; for if boiled too long, the com hardens, and its flavor is impaired. If the corn is not very sweet, add one fourth cup of sugar to the water in which it is boiled. The addition of a small amount of milk or lemon juice to the water in which the com is boiled improves the color. NOVELTY BAKED CORN Strip the husks of the corn down so that all the silks can be removed. Cut out any imperfections. Wipe with a cloth, replace the husks, and wrap the ear with twine; place in a medium oven, and bake until tender. It may be found best to place a pan of water in the oven to add moisture. KORNLET Press corn that has been cut from the cob, or canned com, through a fine colander, or grind through a vegetable mill with a fine die; season and serve. STEWED TOMATOES "Wash, peel, and quarter the tomatoes; allow to stand in a granite stew-pan for a few minutes for enough juice to run out in which to cook them; stew slowly for a few minutes. Season and serve.