Dishes made without meat

by Mrs. C. S. Peel

INDEX

Artichoke Chips, [28]
Soufflé, [48]
Artichokes with Cream Cheese, [30]
and Eggs, [29]
au Gratin, [28]
Scalloped, [28]
Stuffed, [30]
Asparagus, [21]
Boiled, [21]
Iced, [23]
au Jus, [22]
Sprue à la Pompadour, [22]
Baked Cheese Sandwiches, [66]
Tomatoes and Macaroni, [58]
Batter, to make, [35]
Beignets of Vegetable Marrow, [34]
Bouchées d’Artichauts, [29]
Brussels-Sprouts, [15]
Sprouts au Jus, [15]
Sprouts à la Maître d’Hôtel, [15]
Butter, Oiled, [22]
Buttered Macaroni, [54]
Cabbage with Cheese Sauce, [14]
à la Crême, [14]
Carrots à la Flamande, [36]
Glazed, [36]
Cauliflower Fritters, [18]
au Gratin, [18]
with Tomato Sauce, [17]
Celeri à la Duchesse, [38]
Celery, Fried, [39]
Chapon, [84]
Cheese Aigrettes, [68]
Balls, [67]
Butterflies, [67]
Canapés, [70]
Custards, [70]
Custard Pudding, [69]
Croûtons, [70]
Mushrooms, [69]
Patties, [69], [71]
Potatoes, [25]
Pudding, [68]
Corn with Buttered Egg, [42]
and Cheese Cream, [45]
to cook, [41]
Curried, [44]
Fritters, [44]
au Gratin, [42]
au Gratin with Tomato Sauce, [43]
with Poached Eggs, [42]
Rissoles, [44]
Cream of Artichokes, [29]
of Cheese, [71]
Curried Cabbage, [77]
Macaroni, [78]
Potatoes, [78]
Curries, Maigre, [75]
Curry Sauce, [77]
Vegetable, [76]
Egg and Corn Toast, [42]
Fish and Macaroni, [56]
Fonds Artichauts au Gratin, [30]
Flageolets, [13]
au Beurre, [13]
à la Crême de Fromage, [14]
au Maître d’Hôtel, [14]
French Beans, [12]
Glazed Turnips, [37]
Haricot Beans, [46]
Bean Curry, [78]
Beans à la Milanaise, [46]
Beans with Soubise Sauce, [47]
Beans with Tomato Purée, [47]
“Humitas,” [45]
Irish Rarebit, [65]
Italian Cakes, [57]
Lentil Curry, [78]
Lentils, [47]
with Curry Sauce, [48]
Macaroni Cheese, [53]
Cutlets, [55]
au Gratin, [53]
au Jus, [54]
à la Italienne, [53]
à la Napolitaine, [53]
and Spaghetti, [52]
with Tomatoes, [56]
Maigre Soufflés, [48]
Mayonnaise Sauce, [82]
Mushroom Croûtes, [31]
Mushrooms au Gratin, [31]
and Roes on Toast, [32]
Nettles, Boiled, [15]
Stewed, [16]
Oil and Vinegar Dressing, [83]
Omelette, [73]
Asparagus, [74]
Cheese, [75]
with Corn, [44]
French Bean, [75]
Green Pea, [74]
Potato, [74]
Tomato, [74]
Onions au Gratin, [38]
Parmesan Eggs, [66]
Puffs, [66]
Peas with Béchamel Sauce, [12]
Petit Pois au Beurre, [12]
Plain Oiled Butter, [22]
Poached Eggs and Macaroni, [55]
Potato Cakes, Curried, [27]
and Cabbage Cakes, [26]
Cromeskies, [27]
Croquettes, [24]
Mould, [27]
Potatoes, [24]
à la Crême, [25]
au Gratin, [26]
Purée of Turnip Tops, [17]
Vegetable, [50]
of Watercress, [16]
Rice, [59]
Balls, [63]
and Fish Toast, [64]
Rice, Fried, [61]
Devilled, [61]
à l’Italienne, [61]
with Savoury, [63]
Risotto à la Milanaise, [62]
Salad, Apple and Celery, [81]
Artichoke, [85]
Celery, [89]
Dressing, [84]
French, [79]
French Bean, [85]
French Tomato, [90]
Garnished, with Imperial Mayonnaise, [88]
Haricot Bean, [87]
Lettuce Stalk, [85]
Lettuce and Tomato, [90]
Nut, [82]
Nut and Celery, [86]
Orange, [81]
Orange and Cherry, [81]
Russian, [87]
Tomato and Egg, [90]
Vegetable Marrow, [85]
Walnut and Celery, [86]
Winter, [86]
Salade d’Asperges à la Aumale, [89]
d’Estrées, [88]
Salsify Fritters, [35]
Scallops, [35]
Sauce, Cheese, [43]
Curry, [45]
Soubise, [47]
Tartare, [83]
Tomato, [43]
Vinaigre, [84]
White, [42]
Savoury Rice Pudding, [64]
Soufflé, Celery, [50]
Macaroni, [51]
Mushroom and Rice, [51]
Rice and Cheese, [51]
Savoury Rice, [50]
Vegetable, [49]
Spaghetti à l’Indienne, [58]
Pudding, [57]
Spinach à la Crême, [20]
Patties, [19]
and Tomatoes, [19]
Stewed Rice and Cabbage, [63]
Lettuce, [17]
Stuffed Aubergines, [32]
Tomato Canapés, [34]
Cheese Croûtons, [71]
Pie, [33]
Purée, [18]
Tomatoes à la Crême de Fromage, [33]
au Gratin, [32]
Turnips à la Poulette, [37]
Tops à la Crême, [20]
Vegetables, to Boil, [11]
Welsh Rarebit, [65]

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