The Healthy Life Cook Book, 2d ed.
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The Healthy Life Cook Book
Florence Daniel
Second Edition
1915
Preface
This little book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking. An experienced cook will doubtless find many of the detailed instructions superfluous.
The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes.
All the recipes have been well tested. Many of them I evolved myself after repeated experiments. Others I obtained from friends. But all of them are used in my own little household. So that if any reader experiences difficulty in obtaining the expected results, if she will write to me, at 3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I shall be glad to give any assistance in my power.
I desire to record my gratitude here to the friends who have sent me recipes; to the graduate of the Victoria School of Cookery, who assisted me with much good advice; to Cassell's large Dictionary of Cookery, from which I gathered many useful hints; to the Herald of Health , which first published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. and B. May's Cookery Book, from whence emanates the idea of jam without sugar. Lastly, I would thank Mrs. Hume, of Loughtonhurst, Bournemouth, with whom I have spent several pleasant holidays, and who kindly placed her menus at my disposal.
Florence Daniel
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A DELICIOUS PORRIDGE CAN BE MADE BY MIXING
I. UNFERMENTED BREAD
I.—UNFERMENTED BREAD.
1. COLD WATER BREAD.
2. EGG BREAD.
3. GEM BREAD.
4. HOT WATER ROLLS.
5. OATCAKE.
6. RAISIN LOAF.
7. SHORTENED BREAD.
II.—SOUPS.
1. BARLEY BROTH.
2. CREAM OF BARLEY SOUP.
3. CLEAR CELERY SOUP.
4. CHESTNUT SOUP.
5. FRUIT SOUP.
6. HARICOT BEAN SOUP.
7. LENTIL SOUP.
8. MACARONI SOUP.
9. PEA SOUP.
10. POTATO SOUP.
11. P.R. SOUP.
12. P.R. BEEF TEA SUBSTITUTE.
13. SAGO SOUP.
14. TOMATO SOUP.
15. VEGETABLE STOCK.
III.—SAVOURY DISHES.
1. ALMONDS, ROASTED.
2. CHESTNUTS, BOILED.
3. CHESTNUT SAVOURY.
4. CHESTNUT PIE.
5. CHESTNUT RISSOLES.
6. HARICOT BEANS, BOILED.
7. HARICOT RISSOLES.
8. LENTILS, STEWED.
9. LENTIL PASTE.
10. LENTIL AND LEEK PIE.
11. LENTIL RISSOLES.
12. MACARONI AND TOMATO.
13. MUSHROOM AND TOMATO.
14. NUT COOKERY.
15. NUT ROAST.
16. NUT RISSOLES.
17. NUT PASTE.
18. NUT AND LENTIL ROAST AND RISSOLES.
19. PINE KERNELS, ROASTED.
20. RICE, BOILED.
21. RICE, SAVOURY.
22. RICE AND EGG FRITTERS.
23. TOAD-IN-THE-HOLE.
24. VEGETABLE MARROW, STUFFED.
25. VEGETABLE MARROW AND NUT ROAST.
26. VEGETARIAN IRISH STEW.
27. VEGETABLE PIE.
28. VEGETABLE STEW.
IV.—CASSEROLE COOKERY.
1. FRENCH SOUP.
2. HOT POT.
3. STEWED APPLES.
4. VEGETABLE STEW.
V.—CURRIES.
1. CURRY POWDER.
2. EGG CURRY.
3. GERMAN LENTIL CURRY.
4. VEGETABLE CURRY.
VI.—VEGETABLES.
1. ARTICHOKE, JERUSALEM.
2. ASPARAGUS.
3. BEETROOT.
4. BROAD BEANS.
5. BROCCOLI.
6. BRUSSELS SPROUTS.
7. CABBAGE.
8. CARROT.
9. CAULIFLOWER.
10. CELERY.
11. CELERIAC.
12. CUCUMBER.
13. GREEN PEAS.
14. LEEKS.
15. NETTLES.
16. ONIONS.
17. PARSNIPS.
18. POTATOES.
19. BUBBLE AND SQUEAK.
20. RADISHES.
21. SEA KALE.
22. SCARLET RUNNERS AND FRENCH BEANS.
23. SPINACH.
24. SWEDES.
25. TOMATOES.
26. TURNIP.
27. VEGETABLE MARROW.
VII.—GRAVIES AND SAUCES.
1. BROWN GRAVY.
2. EGG SAUCE.
3. PARSLEY SAUCE.
6. WHITE SAUCE.
7. BROWNING, FOR GRAVIES AND SAUCES.
VIII.—EGG COOKERY.
1. BOILED EGGS FOR INVALIDS.
2. BUTTERED EGGS.
3. EGG ON TOMATO.
4. DEVILLED EGGS.
5. SCRAMBLED EGG AND TOMATO.
6. OMELET, PLAIN.
7. SAVOURY OMELET.
8. SWEET OMELET.
9. SOUFFLÉ OMELET.
1. PASTRY.
2. PUFF PASTE.
3. SHORT CRUST.
4. APPLE CHARLOTTE.
5. APPLE DUMPLINGS.
6. APPLE AND TAPIOCA.
7. BATTER PUDDING.
8. BOMBAY PUDDING.
9. BREAD AND FRUIT PUDDING.
10. BLANC MANGE, AGAR-AGAR.
11. CHOCOLATE JELLY.
12. CORNFLOUR SHAPE.
13. CUSTARD, BOILED.
14. CUSTARD, HOGAN.
15. DATE PUDDING.
16. FIG PUDDING.
17. JAM ROLL, BOILED.
18. JAM ROLL, BAKED.
19. MILK PUDDINGS.
20. JELLY, ORANGE.
22. MINCEMEAT.
23. NUT PASTRY.
24. PLAIN PUDDING.
25. PLUM PUDDING, CHRISTMAS.
26. RAILWAY PUDDING.
27. SAGO SHAPE.
28. SUMMER PUDDING.
29. TREACLE PUDDING.
30. TRIFLE, SIMPLE.
X.—CAKES AND BISCUITS.
1. CAKE MIXTURE.
2. SMALL CAKES.
3. COCOANUT BISCUITS.
4. "CORN WINE AND OIL" CAKES.
5. CURRANT SANDWICH.
6. APPLE SANDWICH.
7. FANCY BISCUITS.
8. GINGER NUTS.
9. JAM SANDWICH.
12. SPONGE CAKE.
1. FRUIT NUT FILLING.
2. JAM WITHOUT SUGAR.
3. LEMON CURD.
4. MARMALADE.
5. VEGETABLE MARROW JAM.
1. SALAD.
3. FRUIT SALAD.
4. LEMON CORDIAL.
6. ORANGE CORDIAL.
7. WALLACE CHEESE.
XIII.—EXTRA RECIPES.
1. BARLEY WATER.
2. BOILED HOMINY.
3. BROWN GRAVY.
4. BUTTERED RICE AND PEAS.
5. CONVALESCENTS' SOUP.
6. FINE OATMEAL BISCUITS.
7. FINE OATMEAL GRUEL.
8. MACARONI CHEESE.
9. MANHU HEALTH CAKE.
10. MANHU HOMINY PUDDING.
11. PARKIN.
12. PROTOSE CUTLETS.
13. PROTOSE SALAD.
14. RISOTTO.
15. ROYAL NUT ROAST.
17. WELSH RAREBIT.
18. YEAST BREAD.
XIV.—UNFIRED FOOD.
1. COTTAGE CHEESE.
2. DRIED FRUITS.
3. EGG CREAM.
4. PINE-KERNEL CHEESE.
5. RAW CARROT JUICE.
6. TWICE BAKED BREAD.
XV.—WEIGHTS AND MEASURES AND UTENSILS.
USEFUL UTENSILS.
XVI.—MENUS.
DINNERS.
INDEX.
FOOD CHOPPERS.