Practical vegetarian cookery
EDITORS The Countess Constance Wachtmeister Kate Buffington Davis
“Thus the King’s will is: There hath been slaughter for the sacrifice And slaying for the meat, but henceforth none Shall spill the blood of life nor taste of flesh, Seeing that knowledge grows, and life is one, And mercy cometh to the merciful.” — Light of Asia.
FOR SALE BY Mercury Pub. Co., 414 Mason St., San Francisco, Cal. Theosophical Book Concern, 26 Van Buren St., Chicago, Ill. Theosophical Pub. Co., 65 Fifth Ave., New York. K. Buffington Davis, Minneapolis, Minn. Theosophical Pub. Co., 26 Charing Cross, London, Eng.
Copyright, 1897 BY Kate Buffington Davis
All rights reserved
Electrotyped by The Printers Electrotyping Co. Minneapolis, Minn.
The aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods. Cattle are becoming so diseased that apart from a humane revulsion against the consumption of meats in daily food, man is being driven for his own welfare to seek purer food substance. Any physical habit indulged in for generations is difficult to overcome, and the transition period between daily meat eating, and pure vegetarianism is a difficult one. We have endeavored to suggest such a variety of tasty and nutritious foods as will materially aid in making the change.
We do not claim this to be an exhaustive treatise on Vegetarian Cookery; only a clear and practical aid in the better preparations of some of the delicious products of the Vegetable Kingdom. Many children show a natural dislike to meats, and Mothers are at a loss how to supply them with proper nourishment when they reject the meat. Requests have come to us for aid through this very fact; and was one of the incentives to the bringing out of this book.
Mothers will have no difficulty in finding a plentiful variety of relishable and nutritious foods for the children if they will study the following pages. Equally easy will the formal dinner appear when one wishes to entertain Vegetarian friends.
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INDEX.
PREFACE.
INTRODUCTORY.
SOUPS.
SOUP STOCK.
STOCK FOR CLEAR SOUPS.
TOMATO BOUILLON.
JULIENNE SOUP.
MACARONI SOUP.
TORONTO BISQUE.
TOMATO SOUP.
CREAM OF TOMATO.
DUTCH SOUP.
CREAM OF POTATO.
POTATO SOUP WITH DUMPLINGS.
RICE POTATO SOUP.
SOUP WITH NOUILLES.
BEAN PURÉE WITH NOUILLES.
BEAN PURÉE WITH TOMATO.
RED KIDNEY BEAN SOUP.
BLACK BEAN SOUP.
SPLIT PEA SOUP.
CREAM OF CELERY.
WHITE SOUP.
CREAM OF CORN.
CORN CHOWDER.
GREEN PEA SOUP.
CABBAGE SOUP.
CAULIFLOWER SOUP.
CREAM OF ASPARAGUS.
SUMMER VEGETABLE SOUP.
BLACK BEAN SOUP.
CARROT SOUP.
MOCK TURTLE SOUP.
SCOTS BROTH.
WHITE TURNIP SOUP.
CREAM OF LIMA BEANS.
BEAN PURÉE WITH TOMATO.
SAVORIES AND RELISHES.
SAVORY HASH.
NUT LOAF.
VEGETABLE SWEET BREADS.
STUFFED SQUASH.
STUFFED CUCUMBERS.
VEGETABLE CUTLETS.
CELERY ON TOAST.
TURNIP SOUFFLÉ.
FARINA CROUSTADES.
RICE CROQUETTES.
ITALIAN MACARONI.
MACARONI PIE.
MACARONI CHEESE.
VEGETABLE HOT-POT.
WINTER VEGETABLE PIE.
VEGETABLE HASH.
NUT CROQUETTES.
BISCUIT PATES.
YORKSHIRE PUDDING.
FRIED APPLES.
VEGETABLE SAUSAGES NO. 1.
SAUSAGES NO. 2.
CHINESE RICE.
CURRIED RICE WITH EGGS.
BANANA FRITTERS.
CURRIED RICE.
IRISH STEW.
CHESTNUT CROQUETTES.
MUSHROOMS.
GRILLED MUSHROOMS.
ESCALOPED MUSHROOMS.
MUSHROOM PIE.
AUNT SUSAN’S MUSHROOM PIE.
BAKED MUSHROOMS.
STEWED MUSHROOMS.
MUSHROOMS IN WHITE SAUCE.
MUSHROOMS WITH LEMON.
EGGS.
CURRIED EGGS, NO. 1.
CURRIED EGGS, NO. 2.
BAKED EGGS.
SCRAMBLED EGGS.
SHIRRED EGGS.
HARD BOILED EGGS.
LYONAISE EGGS.
EGGS WITH MUSHROOMS.
SAVORY EGGS.
FRICASSEED EGGS.
EGGS FORCED.
EGG CUTLETS.
ROASTED EGGS.
EGGS IN CREAM.
ESCALOPED EGGS.
POACHED EGGS, SPANISH STYLE.
SWISS EGGS.
FRENCH OMELET (PLAIN).
DRESSED OMELETS.
TOMATO DRESSING.
OMELET, WITH FRENCH PEAS.
MUSHROOM FILLING.
FOAMY OMELET (SWEET).
BREAD OMELET.
VEGETABLE OMELET.
CHEESE OMELET, NO. 1.
CHEESE OMELET, NO. 2.
EGG AND ASPARAGUS.
DEVILLED EGGS.
EGGS ON TOAST.
SAVORY SAUCES AND GRAVIES.
BROWN SAUCE.
TOMATO SAUCE, NO. 1.
TOMATO SAUCE, NO. 2.
WHITE SAUCE.
CHEESE SAUCE.
DUTCH SAUCE.
DRAWN BUTTER.
BUTTER SAUCE.
BROWN BUTTER GRAVY.
CHEESE DISHES.
AN ENGLISH MONKEY.
RICE AND CHEESE.
WELSH RAREBIT.
CHEESE PUDDING.
CHEESE STRAWS.
ESCALOPED POTATOES, WITH CHEESE.
CHEESE PATÉS, NO. 1.
CHEESE PATÉS, NO. 2.
CHEESE RELISH.
CHEESE PUFF.
CHEESE WAFERS.
CHEESE CUSTARDS.
SALAD DRESSINGS, AND SALADS.
CREAM DRESSING.
PLAIN DRESSING.
MAYONAISE DRESSING.
FRENCH DRESSING.
COOKED SALAD DRESSING.
AUNT SUSAN’S SALAD DRESSING.
SALAD CREAM.
SPRING SALAD.
STUFFED TOMATO SALAD.
PLAIN TOMATO SALAD.
TOMATO ASPIC.
SUMMER SALAD.
ITALIAN SALAD.
STRING BEAN SALAD.
LIMA BEAN SALAD.
NUT AND CELERY SALAD.
PLAIN CELERY SALAD.
POTATO AND CELERY SALAD.
POTATO SALAD NO. 1.
POTATO SALAD NO. 2.
POTATO SALAD NO. 3.
BEET SALAD.
CABBAGE SALAD.
SALAD OF GRAPE FRUIT AND WALNUTS.
A SWEET SALAD.
ORANGE SALAD.
SALMAGUNDI.
LETTUCE AND GRAPE FRUIT SALAD.
VEGETABLES.
CREAMED VEGETABLES.
ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.
ASPARAGUS.
BAKED ASPARAGUS.
ASPARAGUS ON TOAST.
ASPARAGUS WITH WHITE SAUCE.
ASPARAGUS PIE.
ASPARAGUS PUDDING.
BEANS.
CREAMED STRING BEANS.
WAX BEANS.
BOSTON BAKED BEANS.
DRIED LIMA BEANS.
FRESH LIMA BEANS.
SUCCOTASH.
CORN.
ROASTED CORN.
CUT CORN.
GREEN CORN—STEAMED.
CORN FRITTERS.
BAKED CORN.
CORN PUDDING.
CORN ON TOAST.
CORN PATÊS.
CABBAGE.
TO BOIL CABBAGE.
CABBAGE IN WHITE SAUCE.
CABBAGE IN MILK.
HOT SLAW.
BAKED CABBAGE.
EGG PLANT.
ESCALOPED EGG PLANT.
BAKED EGG PLANT.
FRIED EGG PLANT.
EGG PLANT IN EGG AND CRACKER.
EGG PLANT BALLS.
PEAS.
GREEN PEAS.
TO BOIL PEAS.
PEAS IN WHITE SAUCE.
PATÊS WITH PEAS.
PASTRY WITH PEAS.
POTATOES.
BOILED POTATOES.
NEW POTATOES.
MASHED POTATOES.
POTATO CROQUETTES.
POTATO PATÊS.
SARATOGA CHIPS.
PRINCESS POTATOES.
WACHTMEISTER POTATOES.
POTATOES IN WHITE SAUCE.
LYONAISE POTATOES.
ESCALOPED POTATOES.
FRENCH FRIED POTATOES.
FRIED POTATOES.
POTATO SCONES.
POTATO PEARS.
POTATO PANCAKES.
SWEET POTATOES.
BAKED SWEET POTATOES.
ESCALOPED SWEET POTATOES.
SWEET POTATO CURRY.
SWEET POTATO CROQUETTES.
GLACED SWEET POTATOES.
FRIED SWEET POTATOES.
BROWNED SWEET POTATO.
WARMED UP SWEET POTATOES.
ONIONS.
TO STEAM ONIONS.
STEWED ONIONS.
YOUNG ONIONS IN WHITE SAUCE.
BAKED ONIONS.
FRIED ONIONS.
ONIONS IN MILK.
SPINACH.
TO BOIL SPINACH.
CHOPPED SPINACH WITH EGGS.
SPINACH SOUFFLE.
TOMATOES.
TOMATO ON TOAST.
STUFFED BAKED TOMATOES.
FRIED TOMATOES.
FRICASSEED TOMATOES.
ESCALOPED TOMATOES.
TOMATO AND RICE FRITTERS.
DEVILLED TOMATOES.
BREAD STUFFS.
HOME MADE YEAST.
THREE HOUR BREAD.
WHOLE WHEAT BREAD.
ENGLISH UNFERMENTED GRIDDLE BREAD.
TEA ROLLS.
WHOLE WHEAT MUFFINS.
CORN MUFFINS.
GRAHAM OR RYE GEMS.
BAKING POWDER BISCUITS.
PUFFS.
POP-OVERS.
WAFFLES.
BOSTON BROWN BREAD.
BANNOCKS.
GRIDDLE CAKES.
HOMINY GRIDDLE CAKES.
RAISED GRAHAM GRIDDLE CAKES.
INDIAN MEAL GRIDDLE CAKES.
BREAD GRIDDLE CAKES.
RICE GRIDDLE CAKES.
SOUR MILK GRIDDLE CAKES.
BREAKFAST FOODS.
WHOLE WHEAT.
SANDWICHES.
CHEESE AND EGG SANDWICHES.
EGG SANDWICH.
NUT SANDWICHES. No. 1.
NUT SANDWICHES. No. 2.
PLAIN CHEESE SANDWICH.
COTTAGE CHEESE SANDWICH.
OLIVE AND CAPER SANDWICHES.
CHEESE AND MUSTARD SANDWICH.
BOILED EGG SANDWICHES.
TOMATO SANDWICH.
TOMATO AND EGG SANDWICH.
CHOCOLATE SANDWICH.
MUSHROOM SANDWICHES.
PINEAPPLE SANDWICH.
ITALIAN SANDWICHES.
FRUIT SANDWICHES.
GRAHAM SANDWICHES.
RUSSIAN SANDWICHES.
CAKES AND ICINGS.
CAKES.
ONE EGG CAKE.
ORANGE CAKE.
IDA’S CAKE.
ANGEL FOOD.
WATER SPONGE CAKE.
TEA CAKES.
POOR MAN’S CAKE.
COFFEE CAKE.
CREAM CAKE.
FRIED CAKES.
SUGAR COOKIES.
JUMBLES.
GINGER SNAPS.
SOFT GINGERBREAD.
MACAROONS.
LADY FINGERS, NO. 1.
LADY FINGERS, No. 2.
ÊCLAIRS.
CREAM PUFFS.
FRUIT JUMBLES.
CHOCOLATE STRIPS.
MISS FARMER’S SPONGE CAKE.
VELVET CAKE.
ICINGS.
SOFT FROSTING.
CREAM ICING.
ORANGE ICING.
OPERA CARAMEL FROSTING.
DESSERTS.
PASTRY.
A RICH PUFF PASTE.
MINCE PIES.
FRUIT PIE.
CREAM PIE.
CUSTARD PIE.
LEMON PIE.
SQUASH PIE.
RIPE CURRANT PIE.
NEUFCHATEL CHEESE PIE.
PINE-APPLE TART.
ALMOND PEACH PIE.
PUDDINGS.
IRISH MOSS JELLY.
SAGO MILK.
SAGO JELLY.
ORANGE FOAM (FOR TWELVE PERSONS).
NEAPOLITAN PUDDING.
FRUIT MANGE.
LEMON SNOW.
ORANGE SOUFFLÉ.
ORANGE CUSTARDS.
CHESTNUT CREAM.
PEACH CAKE.
STEAMED CABINET PUDDING.
COLD CABINET PUDDING.
PRUNE WHIP.
WASHINGTON PIE, CHOCOLATE FILLING.
STRAWBERRY CREAM CAKE.
CHARLOTTE RUSSE PIE.
STEAMED FRUIT PUDDING.
CHARLOTTE RUSSE.
CONNECTICUT INDIAN PUDDING.
CHINESE PUDDING.
BANANA PUDDING.
CREAM RICE PUDDING.
SWEET POTATO PUDDING.
OAT MEAL PUDDING.
SNOW BALLS.
CREAM PUDDING.
FRENCH BREAD PUDDING.
SAUCES FOR PUDDINGS.
APRICOT SAUCE.
HARD SAUCE.
CREAMY SAUCE.
GINGER SAUCE.
CURRANT JELLY SAUCE.
EGG SAUCE.
APPLE DESSERTS.
STEAMED APPLES.
BAKED APPLES.
APPLE FRITTERS.
APPLE DUMPLINGS BAKED.
APPLE SLUMP.
APPLE RICE.
APPLE CREAM.
APPLE FLUMMERY.
SHORT CAKES.
RACHEL’S SHORT-CAKE.
STRAWBERRY FILLING.
ORANGE FILLING.
CRANBERRY FILLING.
PINEAPPLE FILLING.
BANANA FILLING.
ICES.
WATER ICES.
UNCOOKED CREAM.
FRENCH CREAM.
CHOCOLATE CREAM.
WACHTMEISTER PUDDING.
FROZEN FRUITS.
PINEAPPLE SHERBET.
STRAWBERRY SHERBET.
CONFECTIONS.
CANDY DOUGH.
CHOCOLATE CREAMS.
CREAM WALNUTS.
CREAM ALMONDS.
CREAM NUT CAKE.
CREAM DATES.
ORANGE CREAMS.
CHOCOLATE ANNAS.
MOLASSES CANDY.
BROWN BETTIES.
LEMON MINTS.
SOFT CARAMELS.
BUTTER SCOTCH.
MARSHMALLOWS.
CHOC-O-POP.
CRACKER-JACK.
FROSTED FRUITS.
STUFFED DATES.
SALTED ALMONDS.
BUTTER SCOTCH.
CARAMELS.
COFFEE CREAM CARAMELS.
CHOCOLATE CARAMELS.
LEMON CANDY.
COCOANUT DROPS.
KISSES.
BEVERAGES.
TEA.
COCOA.
FRENCH COFFEE.
AMERICAN COFFEE.
CARAMEL COFFEE.
CHOCOLATE.
APRICOT WATER.
GINGERADE.
GRAPE JUICE.
FRUIT JUICES.
PINEAPPLE FRAPPÉ.
ORANGE FRAPPÉ.
ENGLISH MARMALADES.
RHUBARB MARMALADE.
ORANGE MARMALADE.
LEMON MARMALADE.
APRICOT MARMALADE.
INVALID COOKERY.
PEA SOUP.
MILK TOAST.
CUP CUSTARD.
RICE FOAM.
CREAMED GRUEL.
EGG GRUEL.
BARLEY GRUEL.
ARROWROOT.
GRAHAM GRUEL.
EGG NOGG.
EGG AND LIME WATER.
APPLE WATER.
EGG LEMONADE.
ARROWROOT WATER.
BARLEY WATER.
EGG TEA.
TOAST WATER.
BARLEY WATER.
BAKED MILK.
FLAXSEED LEMONADE.
IMPORTANT NOTES.
THE WAY TO TEST HOT FAT.
CELERY FLAVORING.
NUT BUTTER.
BAY LEAVES.
SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.
SUET.
MEATS.
GELATINE.
MEAT FATS.
PASTRY.
HERBS.
SOUP POWDER.
TO PREPARE ONIONS FOR SALADS OR FILLINGS.
THE WAY TO DRY CORN.
WEIGHTS AND MEASURES FOR COOKS.
COLORING FOR SAUCES AND SOUPS.
BOILING VEGETABLES.
STEWING FRUITS.
USE OF SALT.
BEVERAGES.
MENUS FOR ONE WEEK.
BREAKFAST—MONDAY.
LUNCHEON—MONDAY.
DINNER—MONDAY.
BREAKFAST—TUESDAY.
LUNCHEON—TUESDAY.
DINNER—TUESDAY.
BREAKFAST—WEDNESDAY.
LUNCHEON—WEDNESDAY.
DINNER—WEDNESDAY.
BREAKFAST—THURSDAY.
LUNCHEON—THURSDAY.
DINNER—THURSDAY.
BREAKFAST—FRIDAY.
LUNCHEON—FRIDAY.
DINNER—FRIDAY.
BREAKFAST—SATURDAY.
LUNCHEON—SATURDAY.
DINNER—SATURDAY.
BREAKFAST—SUNDAY.
DINNER—SUNDAY.
SUNDAY NIGHT LUNCH.
MENUS FOR PLAIN LIVING.
BREAKFASTS.
DINNERS.
COLD SUPPERS.
HOT SUPPERS.
FORMAL LUNCHEONS.
FORMAL DINNERS.
MERCURY.
Volume III
“The Herald of Health”
Food, Home and Garden,
THEOSOPHICAL MANUALS.
A Systematic Course of Reading in Theosophy.
ELEMENTARY.
ADVANCED.
ETHICAL.
The Human Aura
