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Vegetarian Cookery Ebook Only
CONTENTS
PAGE.
CHAP. I.--Soups 17
II.--SAUCES 44
III.--RICE, MACARONI, OATMEAL 60
IV.--EGGS AND OMELETS 78
V.--SALADS AND SANDWICHES 96
VI.--SAVORY DISHES 108
VII.--VEGETABLES, SUBSTANTIAL 122
VIII.--VEGETABLES, FRESH 137
IX.--PRESERVED VEGETABLES AND FRUITS 152
X.--JELLIES (VEGETARIAN) AND JAMS 158
XI.--CREAMS, CUSTARDS, AND CHEESECAKES 165
XII.--STEWED FRUITS AND FRUIT ICES 171
XIII.--CAKES AND BREAD 177
XIV.--PIES AND PUDDINGS 182
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Book Excerpt:
Soup Recipes
COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two
quarts of water and a tablespoonful of mixed savory herbs. Let this boil
till the vegetables are quite tender, and then thicken the soup with two
ounces of oatmeal or prepared barley. This must be mixed with cold water
and made quite smooth before it is added to the soup. Wash a quarter of a
pound of rice, and boil this in the soup, and when the rice is quite tender
the soup can be served. Some persons add a little sugar, and dried
powdered mint can be handed round with the soup, like pea soup.
CLEAR SOUP.--Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water. They should boil for
two or three hours. Add also a teaspoonful of mixed savory herbs to every
quart, and color the stock with a few drops of Parisian essence. Strain
it off, and, if it is not bright, clear it with some white of egg in the
ordinary way. Take only sufficient corn-flour to make the soup less thin
or watery, but do not make it thick. A tablespoonful of mushroom ketchup
can be added to every quart.
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