Vegetarian Cook Book

add crisp, well-washed watercress which has been cut in half -inch lengths. CRESS SANDWICHES NO. 2 Mince equal quantities of nuttolene or protose and watercress, and mix with enough mayonnaise to spread well. COTTAGE CHEESE SANDWICHES Proceed as for other sandwiches, filling with cottage cheese. PEANUT SANDWICHES Dilute nut butter with water and lemon juice, add salt, and spread on the bread. MOCK SALMON SANDWICHES Cut the bread in thin slices, spread with nut or dairy butter, and add a filling made as directed for mock salmon salad. Place a crisp leaf of lettuce between each two slices, cut cornerwise, and serve. OLIVE SANDWICHES Mince seeded olives rather fine. Remove the crusts from thin sliced bread, and spread with nut or dairy butter or mayonnaise, and then with the minced olives. Press the slices together, and serve at once, or keep under an earthen dish or a moist cloth until ready to serve. 304 VEGETARIAN COOK BOOK OLIVE NUT SANDWICHES Olives, % cup. Protose, ^ pound. Nuttoiene, 14 pound. Sage. Onions. Salt. Lemon juice. Bread. Seed the olives, and mince with the nuttoiene and pro- tose ; add the sage, grated onion, salt, and lemon juice, and mix weU. Proceed as for other sandwiches. OLIVE ALMOND SANDWICHES Olives, 1 cup. Almonds, I/2 cup. Salt. Lemon juice. Blanch the almonds, and toast to a light brown in the oven; seed the olives, and grind in a vegetable mill with the almonds. Mix with these the salt and lemon juice, and proceed as for other sandwiches. HOT SANDWICHES Prepare as for ordinary sandwiches, trimming the crust from the edges, and serving on a platter covered with a hot cream or brown gravy. These sandwiches may be fiUed with Spanish rice, macaroni preparations, chowders, or slices of hot roast. This is a nice way of using up small fragments that could not well be used in any other manner. SANDWICHES 305 SALAD SANDWICHES Cut stale bread into thin triangular slices ; spread with mayonnaise and the desired salad, such as egg, protose, beet, macedcine, celery, lima bean, or vegetarian chicken salad; put a leaf of lettuce in each sandwich and over all pour mayonnaise dressing. FRUIT SALAD SANDWICHES Proceed as for salad sandwiches, using fruit salad for a filling, and golden salad dressing instead of mayonnaise. 20 NUT PREPARATIONS NUT BUTTER Nut butter can be easily made in the home; but nearly all the prepared nut foods on sale require expensive ma- chinery and a steam plant to produce, hence can not be made in the home. Peanuts and almonds are the nuts most suitable for making nut butter. The other varieties are difficult to blanch, and do not make good butter. The best variety of peanuts for making nut butter is the Spanish shelled. They are easily blanched. Removing the skins from the nuts after they are shelled is called blanching. Peanuts can not be blanched unless they have been thoroughly heated. To properly cook peanuts is the essential thing to pro- duce a healthful, palatable nut butter. This can be ac- complished if care is exercised. There are three ways of cooking them; namely, baking or roasting, boiling, and steaming. The baking process is the easiest way, but care should be used not to scorch them. Scorched or burned peanuts are unfit to use in any form. PROCESS NO. 1 '•