Vegetarian Cook Book

Beet juice, 1 cup. Asparagus water, 1 cup. Pea juice, 1 cup. Vegetable gelatine, l^ package. Heat the beet, asparagus, and pea juice, and add to the gelatine, which should previously be dissolved in one cup of water. Add any desirable vegetable salad, and mold. When cold, serve on lettuce leaf with salad dressing. TOMATO GELATINE ^ Gelatine, i/4 package. Tomatoes, strained, 1 pint. Onion, 1 slice. Celery hearts, minced, y^ cup. Water, 1 cup. Salt. Boil the onion and celery in the tomatoes until the flavor is obtained, then strain, and add to the gelatine after dissolving it in one cup of water. Pour in molds, and set on ice to cool. Serve with mayonnaise, on lettuce leaf. COTTAGE CHEESE SALAD Cottage cheese may be served as a salad when garnished with lettuce and mayonnaise, or it may be combined with nuttolene and served as suggested above. NUT CHEESE Nuttolene, 14 pound. Lemon juice, 3 tablespoons. Salt. Parsley, minced. Press the nuttolene through, a fine colander, add the other ingredients, form in desired shape, and serve. STUFFED TOMATOES Select well-formed tomatoes of uniform size. Wash, and slice off the stem end. Scoop out the contents, fill with a suitable salad, and cover the cut end with salad dressing or replace the portion cut off. Chill, and serve on lettuce leaf. LEMON BEETS Steam or boil beets until tender; drop in cold water, remove skins, slice thin, and add lemon juice slightly diluted with water. Allow to stand long enough that the beets will become well seasoned. Salt the lemon juice. The beets should be stirred occasionally, so that the ones on top will receive an equal amount of lemon juice. Instead of slicing with a knife, they may be cut with any fancy cutter. WATERCRESS Remove undesirable parts. Wash and drain well. Serve crisp and cold on deep salad plates. Dress with French salad dressing. LETTUCE Separate the leaves, and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred. Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table. CABBAGE SALAD Cabbage, chopped very fine, II/2 cups. Walnuts, chopped, % cup. Cream, % cup. Lemon, juice of 1. Sugar, 1 tablespoon. Salt. Beat the cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed. CELERY AND CABBAGE SALAD Celery, 3 cups. Cabbage, 1 cup. Lemon juice, 14 cup. Mayonnaise, I/2 cup. Salt. Mince the celery and cabbage very fine, and marinate with the lemon juice. Drain off the juice, add the salt and the mayonnaise dressing, and serve. ENDIVE SALAD Shred tlie leaves and cores of well-washed endive, and serve with a French dressing. DANDELION SALAD Wash the dandelion leaves very clean, dry well, season with French dressing, garnish with sliced beets, and serve. ASPARAGUS AND PROTOSE SALAD Asparagus, li/^ cups. Protose, 11/2 cups. Salt. Mayonnaise. Wash the asparagus, and cut into pieces half an inch long. Boil in salted water till tender. Drain; and when cold, put into salad dish with protose cut into dice. Season with salt. Serve on a lettuce leaf with mayonnaise.