Vegetarian Cook Book

Beat the whites of the eggs stiff, add the sugar, and beat again, then gradually beat into it the jelly. Dissolve the sugar in the milk, which should be at blood heat. Flavor to taste, and add the rennet, which should be previously dissolved in a tablespoonful of water. Stir quickly, pour into a dish, and when firm put in a cool place. Before serving, cover with a meringue. JUNKET Milk, 1 quart. Rennet tablet, 1. Sugar, 1/^ cup. Dissolve the sugar in the milk, which should be about blood heat, or 100 degrees. Pour the milk into the dish from which it is to be served, and add one rennet tablet dissolved in a small quantity of water, stirring quickly for about a haK minute. Let it stand until it thickens, which it will do in five to ten minutes. Then set in a cold place until time to serve. Rennet tablets may be purchased at any drug-store. YOGURT NO. 1 Milk, 1 quart. Yogurt tablets, 6. DAIRY DISHES 291 Bring the milk to scalding heat, and cook for ten minutes in a double boiler. Cool to a temperature of 106 degrees, and add the yogurt tablets which have been mashed fine. Set in a warm place, cover and wrap well, and allow to stand from eight to twelve hours, or until it has thickened. Keep in a cool place. For a second batch use one tablespoonful of the yogurt instead of the tablets. YOGURT NO. 2 Lactone tablets, 1. Skimmed milk, 1 quart. Procure lactone tablets manufactured by Park, Davis & Co., and proceed as for yogurt No. 1. LEBBEN Milk, 31/2 pints. Yeast, 3 tablespoons. Heat one cup of rich milk to 90 degrees; into this put three tablespoonfuls of home-made or brewers' yeast, cover, and let stand in a warm place twelve hours. At the end of that time, it will be thick like clabber. Beat well with an egg beater until of the consistency of cream. Heat a pint of milk to 90 degrees, add four tablespoonfuls of this mixture, cover, and set in a warm place twelve hours; then beat well. Do this twice more, always discarding all but what you add to the milk. You are now ready to make the lebben by using four tablespoonfuls of this starter to a pint of milk, proceeding as for the starter. LIQUID FOODS BARLEY BROTH Wash barley well, and start to cook in cold water in the proportion of about one of barley to ten of water. Boil slowly for several hours, seasoning with salt an hour or so before it is done. Strain off the broth, and season with cream if desired. GRAHAM GRUEL Water, 1% quarts. Graham flour, sifted, 2-3 cup. Salt. Cream or milk if desired. Heat the water to boiling, add the salt, and then sprinkle in slowly the flour, stirring all the time with a batter whip. Boil until well set, then cool in a double boiler for one hour. Add cream or milk if desired. RICE GRUEL Water, 1 quart. Rice, 2 tablespoons. Salt. Cream or milk, 1 pint. Add the salt to the water, and heat to boiling; wash the rice in warm water, and add to the boiling water; boil until the rice is very tender, pass through a colander, add cream, reheat, and serve. ;(295) CORN-MEAL GRUEL Corn-meal, 2 tablespoons. Milk, 1 quart. Salt. Heat the milk to boiling, and sprinkle in the corn-meal, stirring meanwhile with a batter whip ; when well set, place in an outer boiler, and cook thoroughly. OATMEAL GRUEL