This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 cupfuls cold baked beans
1/2 can tomatoes
1 onion, sliced
5 cupfuls stock or water
1/2 tablespoonful sugar 3 tablespoonfuls flour 2 tablespoonfuls butter or beef drippings
Put the beans, tomato, onion and water together, and simmer until soft. Thicken with the flour and fat creamed together, rub all through a sieve, add the sugar, season to taste and serve with croutons.
Soak the beans over night, then rinse and boil up quickly in water containing a little soda. Rinse again, and stew slowly till soft in 2 quarts of water, adding 1 teaspoonful salt and a bay leaf, the onion and the carrot. Sift through a coarse sieve into the meat stock, re-heat, thicken with the flour and fat rubbed together, season more highly if necessary, and serve with croutons or hot crackers.
4 cupfuls brown soup stock 2 cupfuls canned tomatoes 1/2 teaspoonful peppercorns Bit of bay leaf 2 cloves
2 tablespoonfuls butter or drippings
1/3 cupful flour
2 tablespoonfuls onion, diced 2 tablespoonfuls carrot, diced 2 tablespoonfuls celery, diced Salt and pepper to taste
Cook the onion, carrot and celery in the fat for five minutes; add the flour, peppercorns, bay leaf and cloves, and cook three minutes. Then add the tomato, cover and simmer three-quarters of an hour. Add the stock, heated, and season with salt and pepper to taste.
1 pint finely chopped cabbage
Bit of bay leaf
Few grains mace
1 quart veal stock
Salt and pepper
2 tablespoonfuls drippings
A few bits of veal
1/2 cupful chopped celery, if convenient, or
1/4 teaspoonful celery seed
1 tablespoonful minced carrot
1 tablespoonful minced onion
Melt the drippings. Cook the vegetables in them for a few minutes, then add the stock and bay leaf. Simmer for twenty-five minutes, replenishing the stock as needed; season to taste with salt, pepper and mace, and serve with the vegetables in it. The bits of veal may be omitted if desired.
1 small onion
2 tablespoonfuls chopped carrot
2 tablespoonfuls chopped turnip
2 tablespoonfuls chopped celery
1 tablespoonful lemon juice
4 tablespoonfuls butter
3 hard-cooked eggs
1 inch stick cinnamon
1 blade mace
1 bay leaf
1 sprig parsley
1 tablespoonful walnut catsup
1 tablespoonful tomato catsup
1 cupful flour
Salt and pepper to taste
Wash, scrape and clean a calf's head. Split it in halves, using the extra half for some other dish. Soak it two hours in cold water, then boil gently for an hour in three quarts of water. Separate the meat from the bones; cut the beef and mutton in cubes and fry the meat and vegetables in 1/4 cupful beef drippings till browned. Combine with the stock, adding water to make about three quarts, and put in the spices. Simmer gently four or five hours, then strain and cool. Remove the fat, heat and thicken with the butter and flour cooked together; add the catsups, salt and pepper to taste, and serve with the hard-cooked eggs, chopped, and forcemeat balls.
1 quart clear brown soup stock
1/4 cupful carrots, cut in narrow strips
1/4 cupful turnips, cut in narrow strips i cupful canned peas
2 tablespoonfuls string beans
(whole) 1 tablespoonful narrow strips of onion
Cook the vegetables in boiling salted water, simmering them down until only a little liquid remains. Add them, liquid and all, to the soup stock, and heat to boiling point before serving.
1 quart meat stock
1 pint canned tomato
1 cupful cooked lima beans
1/4 cupful raw uncoated rice
1/2 cupful carrot straws 1/4 cupful onion, chopped 1/2 cupful cooked cabbage Salt and pepper
Cook the rice in the stock and tomato till tender. Add the remaining ingredients, season and serve with or without Parmesan cheese.
1 pint Italian or American chestnuts
1 pint water
1/2 teaspoonful salt
1/2 teaspoonful sugar caramelized
A little lemon rind
1 quart veal stock
2 tablespoonfuls flour
2 tablespoonfuls butter or oleomargarine
1 tablespoonful minced parsley
Salt, pepper and mace to taste
Blanch the chestnuts, peel and chop them; then add to the water the lemon rind, salt and sugar, and cook until tender, replenishing the water as needed. Then sift, add to the stock, thicken with the flour and butter creamed together, season and sprinkle each serving with a little of the parsley.