The best vegetarian dishes I know

by Jeanne Jardine

THE BEST VEGETARIAN DISHES I KNOW

“The business of the kitchen’s great,
And it is fit that men should eat,
Nor was it e’er denied.”

THE BEST
VEGETARIAN DISHES
I KNOW

BY
JEANNE JARDINE

LONDON
J. M. DENT & SONS LTD.
29 AND 30 BEDFORD STREET, W.C.
1910

FOREWORD

“How fair
This earth were if all living things be linked
Bloodless and pure.”

It will be seen that fish has been excluded from this little volume, because it does not come within the range of legitimate vegetarian fare; although many who “bid adieu to carnal dishes, to solid meats, and highly-spiced ragouts,” give it a prominent place in the daily menu.

I trust those who put the recipes given herein to the test will find they merit the somewhat ambitious title under which they appear. My aim is to suggest dainty and nourishing dishes to vegetarians, which are not extravagant, and which can be easily carried out by the average “good plain” cook. One thing I would ask in this connection is, that the recipe be read through and the intention grasped before operations are begun. It is an interesting fact that the same recipe may give an absolutely different result when followed by two persons, thus proving that in one case or the other—and possibly in both—their methods are at variance with those laid down by the author. It must be borne in mind that fats of various kinds, such as butter—made both from cream and nuts—cream, oil, and cheese, should necessarily take a prominent place in vegetarian fare, and also such complete forms of food as milk and eggs, in order to give it its proper dietetic value.