In the New Testament, the apostle, referring to this experience, warns Christians against falling into the same error. “Now these things,” he says, “were our examples, to the intent we should not lust after evil things, as they also lusted.... And they are written for our admonition, upon whom the ends of the world are come.” 1 Cor. 10:5-11.
Evidently, therefore, meat eating is not in harmony with God’s original plan. And it must be that the nearer we bring ourselves into harmony with that plan, the better it will be for us.
To some it may seem difficult to give up the use of meat. But in this, as in all reformatory work, much depends upon the mind. Let the correct principle be first assented to; then, step by step, let the practise be brought into conformity to the principle, making changes gradually, if necessary, leaving off the meat dishes as others more wholesome can be substituted. We should cultivate a love for that which we know to be good and healthful.
To assist those who desire to make this dietetic reform, a few recipes are here given which will be found to be good substitutes for meats.
VEGETABLE AND LENTIL STEW
Soak one-half cup of lentils in a cup of cold water for an hour; then put to cook in three cups of hot water with one turnip, three or four medium-sized potatoes, a small onion, and a stalk or two of celery, all cut into small pieces. Stew for about half an hour, or until well done, and the water quite absorbed. Season with salt, and serve with brown sauce.
VEGETABLE HASH
Boil separately in a small quantity of water, three or four medium-sized potatoes sliced fine, two turnips, one carrot, and an onion, all cut into fine pieces; when done, drain, and turn all together into a saucepan; season with salt, add a teaspoonful of dry, powdered sage, a half cup of sweet cream, or the same quantity of milk, and a small piece of butter, and heat to boiling; then stir in one or two tablespoonfuls of browned flour rubbed to a paste in a little cold water, cook a few minutes longer, and serve hot.
POTATO ROLLS
Take two potatoes, one turnip, a small onion, a stalk of celery, and a little powdered sage; chop all into very fine pieces and mix well together, adding salt as desired. Make a paste as for pies, roll out rather thin, cut into squares, and place on each square as much of the mixture as it will hold; wet the edges, and fold up as a sausage roll, pressing the dough together at the ends, place in a pan and bake from thirty to forty minutes in a moderate oven. Serve hot. Very nice.
BREAD STEAK
Dip slices of stale bread or toast in a little milk or cream to slightly soften; sprinkle with a little salt; beat up an egg or two, dip in the slices, place in a hot frying-pan with a little butter, and brown on both sides. Serve with brown sauce.
FORCEMEAT FRITTERS
Rub one tablespoonful of butter into two cupfuls of fine breads crumbs, adding a little chopped parsley or other herb flavoring, and season with salt; then add one cup of thin cream or rich milk, and three eggs beaten separately. Stir well, and bake in fritters, in a hot frying-pan, or on a griddle, rubbed with a little butter, browning lightly on both sides. Serve with brown sauce.
“PRAIRIE” FISH
Cut thick, cold, corn-meal mush into slices about half an inch thick; roll in flour, and brown on both sides in a hot, buttered frying-pan; or brush with thick, sweet cream, and brown in the oven.
BOILED MACARONI
If dusty, wipe with a dry cloth instead of washing, then take a cupful broken into small pieces, and put to cook in boiling, salted water; cook until tender, adding more hot water occasionally if necessary. When done, drain, and serve hot with a little cream; or pour over a pint of milk, heat to boiling, and stir in the yolk of one well-beaten egg and a little salt; or omit the egg, and thicken with a tablespoonful of flour rubbed smooth in a little cold milk.
PEANUT SAUSAGE
Thoroughly mix to a cream one level tablespoonful of peanut butter with two tablespoonfuls of cold water; then add three tablespoonfuls of grated bread crumbs, a pinch of salt, and a teaspoonful of minced onion or powdered sage; mix all well together, form into small cakes with the hands, and place in an oiled, heated frying-pan till nicely browned, turning and browning on both sides. Place on a platter, and garnish with sprigs of parsley. Serve with brown sauce, No. 2, [page 78]. Very tasty.
PEAS PUREE
Soak a cupful or two, or as many as needed, of split peas overnight in cold water. In the morning wash, drain, and put to cook in boiling water, and cook slowly. When very tender, and quite dry, mash smooth, season with salt and a little sweet cream. Serve hot.
STEWED SALSIFY, OR VEGETABLE OYSTERS
Wash, scrape, cut into slices about one fourth of an inch in thickness, and drop at once into cold water to prevent discoloring. Then put to cook in an enameled saucepan, in a small quantity of boiling water, about equal parts of water and salsify, adding a little salt. Cook from twenty to fifty minutes, according to age, and when tender add a little more water if at all dry, a cupful of cream or rich milk, and simmer for a few minutes. Have ready in a dish some slices of toasted bread cut in halves, pour over the salsify, and serve.
LENTIL RISSOLES
Take equal quantities of well-cooked brown lentils and cold boiled potatoes and mash well together; then add one third that amount of fine bread crumbs, a teaspoonful each of powdered sage and minced onion, and a little salt. Dissolve a teaspoonful of nut butter in two tablespoonfuls of hot water; and add to the mixture. Mix all well together, press into an oiled tin, cut into squares with a knife, and place in the oven for fifteen or twenty minutes. Serve hot.
[Eggs]
Food should be prepared with simplicity, yet with a nicety which will invite the appetite.
There should not be many kinds at any one meal, but all meals should not be composed of the same kinds of food without variation.