LONDON
ARCHIBALD CONSTABLE & CO Ltd.
1907
NOTE
Fish dishes are not treated of in this book, as they will be found in the Volume of the series—entitled Fish and How to Cook it. Also, as these little cook-books are intended primarily for households where both time and money must be economized, the recipes are neither over elaborate nor over expensive.
CONTENTS
| PAGE | |
| CHAPTER I | |
| Vegetable Dishes | [ 7] |
| CHAPTER II | |
| Vegetable Dishes (continued) | [ 24] |
| CHAPTER III | |
| How to Cook Corn, Haricots and Lentils, and to make Maigre Soufflés | [ 41] |
| CHAPTER IV | |
| Dishes made with Macaroni and Spaghetti | [ 52] |
| CHAPTER V | |
| Dishes made with Rice | [ 59] |
| CHAPTER VI | |
| Cheese Dishes | [ 65] |
| CHAPTER VII | |
| Omelettes and Curries | [ 73] |
| CHAPTER VIII | |
| Salads | [ 79] |
CHAPTER I
VEGETABLE DISHES
There is undoubtedly a great and growing liking for maigre dishes, not only amongst those people who eat them from religious motives, but amongst the general public. Nowadays at most of the smart restaurants vegetable and cereal dishes are a feature of almost every meal, and at private houses no luncheon and few dinner menus are considered complete unless a vegetable or cereal dish is included.
But apart from fashion the value of these dishes is great; they are good for the health and good for the pocket of the housekeeper, provided they are ordered with discretion.
In the country, where vegetables are plentiful and money is not, I have often noticed that sufficient use is not made of vegetables, while where fresh green food is a luxury its place is not taken—as it should be—by such food stuffs as rice, macaroni, haricot beans and corn.
As the housekeeper whose weekly income is limited knows only too well, there often comes a day when the supply of meat falls short. Then comes the question, can it be eked out in a presentable manner or must more be bought and the desired cost exceeded. Now the woman who caters carefully will realize how such inexpensive materials as rice or macaroni, potatoes or cabbage may be pressed into service.