Potato peel broth garlic broth
Potato Peel Broth and Garlic Broth, those fragrant liquids with the amusing names, are such good, basic stocks for soups and sauces that I couldn’t leave them out. Both recipes are repeated here essentially as they appeared in the original Vegetarian Epicure, with a...
Vegetable broth
It makes 5 to 6 cups broth This and the other broths that follow are pleasant just as they are, served in a cup. However, they are tremendously useful as stocks in the making of other soups, sauces, etc. They will keep well in the refrigerator for 2 to 3 days and can...
Oatmeal muffins
It makes 12 muffins • 1½ cups whole wheat flour • 2 tsp. baking powder • ½ tsp. salt • ¾ cup rolled oats • ¼ cup ground filberts (optional) • 1 cup milk • 1 egg • 3 Tbs. butter, melted • 2 Tbs. molasses • ½ cup currants 1. Sift together the flour, baking powder, and...
Four-grain muffins
Makes 12 muffins • ¾ cup whole wheat flour • ¾ cup yellow corn meal • ½ cup dark rye flour • 2 tsp. baking powder • ½ tsp. salt • ½ cup rolled oats • 1½ cups milk • 1 egg • ¼ cup vegetable oil • ¼ cup honey 1. Sift together the wheat flour, corn meal, rye flour,...
Corn and rye muffins
Makes 12 medium-sized muffins • 1 cup whole wheat flour • ¾ cup yellow corn meal • ¼ cup dark rye flour • 1 tsp. baking powder • ¾ tsp. baking soda • ½ tsp. salt • 1½ cups buttermilk • 1 egg • ¼ cup vegetable oil • ¼ cup honey 1. Sift together the dry ingredients....
Sweet finnish rusks
Serve the rusks with coffee or tea. It makes about 24 to 30 rusks. • ½ cup soft butter • ⅔ cup sugar • grated rind of 1 orange • 2 eggs • 2½ cups white flour • 1½ tsp. baking powder 1. Cream the butter with the sugar and orange rind until it is fluffy, then beat in...
Biscuits
It makes about 20 biscuits. • 2 cups white flour • 4 tsp. baking powder • ¾ tsp. salt • ½ cup butter • ½ to ⅔ cup cold milk 1. Sift together the flour, baking powder, and salt. Slice the butter while it is very cold, add it to the dry ingredients, and cut it in with a...
Puris
It makes 10 to 12 large puris, enough to serve 4 to 6 people. Puris are made of the same type of dough that is used for chapatis, but these little Indian breads are deep-fried in hot oil and puff up like balloons. They should be eaten almost immediately. • 1 cup whole...
Chapatis
It makes 12 chapatis, enough to serve 6 people. These are the simple breads that accompany almost every Indian meal. Their delicious flavor and chewy, soft texture depend on their freshness, and ideally, the chapatis should be served hot off the griddle, like...
Cheese pastries
It makes several dozen, enough for 6 to 8 to have as an accompaniment to a first course. These pastries, served warm, are a wonderful accompaniment for a soup, a cold vegetable mousse, or any salad. • 1 cup flour • ½ tsp. salt • ½ tsp. paprika • a bit of fresh-ground...
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