Vegetarian Cook Book

Add salt and a small portion of the hot water to the nut butter, and mix as for table use. When smooth, dilute with the remainder of the hot water. Set on the stove, and bring to a boil ; then strain and cool, add sirup, and freeze. The addition of egg whites is of course an improvement. This recipe is not a general favorite, but may be enjoyed by some who are fond of nut butter. YOGURT ICE Under some circumstances it may be found desirable to serve yogurt in the form of ice. This will not be found difficult. Simply pour the yogurt in the freezing can, and proceed as for other preparations. BEVERAGES CARAMEL CEREAL A Substitute for Coffee For each cup of the beverage required, use two tablespoonfuls of the cereal, and boil for ten to twenty minutes. Then remove to the side of the range, and let steep a few minutes. The strength and aroma of cereal coffee are developed by long steeping. CHOCOLATE Sanitas To each two ounces of Sanitas chocolate, allow one cup of cold water. Let it stand until the chocolate is soft, place over the fire, and after it boils, cook one minute. Work it briskly with an egg beater, then serve at once, adding at the last moment a tablespoonful of whipped cream to each cup. It is considered an improvement by some to use two thirds chocolate and one third malted nuts. Other chocolate is not recommended, as it contains an injurious alkaloid, which in the Sanitas brand is removed by a special process. EGG-NOG Milk, 1/2 glass. Sugar, 1 teaspoon. (347) Beat the white of the egg stiff, and add the sugar; beat again, and add the yolk; beat, and add the milk. Flavor to suit, mix well, and garnish with a half spoonful of the white. Either part or all of the milk may be left out, and fruit juice added in its place. FEUIT NECTAE For every eight parts of other fruit juice used, add one part of lemon juice, and sweeten to taste. A combination of fruit juices, as grape, cherry, and raspberry, makes a very fine nectar. Always include the lemon juice. The nectar should be served ice cold. STRAWBERRY NECTAR Ripe strawberries, crushed, 4 cups. "Water, 4 cups. Lemon, sliced very thin, 1. Sugar, 2 cups. Mix all together, and let stand in a glass or earthen jar for two hours; strain through a coarse cloth, and keep on ice until served. MINT JULEP Sugar, 1 cup. Mint sprigs, 6. Strawberry juice, % cup. Juice of 4 lemons. Water, 1 pint. Boiling water, 1 cup. Raspberry juice, % cup. Ice. BEVERAGES 349 Boil the sugar and water twenty minutes; crush the mint, and pour over it one cup of boiling water. Let stand five or ten minutes, strain, and pour into the sirup. To this add strawberry, raspberry, and lemon juices. Serve ice-cold. LEMONADE NO. 1 The best lemonade is made from lemon sirup. Into the juice of twelve lemons grate the rind of six. Be careful to exclude all seeds and the inner white skin, as they impart a bitter taste. Let stand overnight. Make thick sirup of white sugar, and when cold strain the lemon juice into it. A tablespoonful added to a glass of water makes a perfect lemonade. LEMONADE NO. 2 Three lemons to a pint of water make a strong lemonade. Sweeten to taste. PINEAPPLE LEMONADE Lemon juice, % cup. Pineapple juice, 1 cup. Sugar, 1 cup. Water, 1 quart.