Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

There are very few persons, unless they have made vegetarian cookery a study, who are aware what a great variety of soups can be made without the use of meat or fish. As a rule,...

Probably all persons will admit that rice is a too much neglected form of food in England. When we remember how small a quantity of rice weekly is found sufficient to keep alive...

EGGS, PLAIN BOILED.--There is an old saying that there is reason in the roasting of eggs. This certainly applies equally to the more common process of boiling them. There are fe...

SAUCE ALLEMANDE.--Take a pint of butter sauce--(_see_ BUTTER SAUCE)--and add to it four yolks of eggs. In order to do this you must beat up the yolks separately in a basin and a...

Vegetables may be roughly divided into two classes--those that may be called substantial and which are adapted to form a meal in themselves, and those of a lighter kind, which c...

ARTICHOKES, FRENCH, PLAIN BOILED.--Put the artichokes to soak in some well salted water, upside down, as otherwise it is impossible to get rid of the insects that are sometimes...

In many parts of the country mushrooms grow so plentifully that their cost may be considered almost nothing. On the other hand, if they have to be bought fresh, at certain seaso...

SALADS AND SANDWICHES.--Probably the most patriotic Englishman will admit that, on the subject of salads, we can learn something from the French. During the last half-century a...

In vegetarian cookery, as a rule, pies and puddings are made in the same way as in ordinary cookery, with the exception that we cannot use lard or dripping in making our pastry....

By vegetarian jelly we mean jellies made on vegetarian principles. To be consistent, if we cannot use anchovy sauce because it is made from fish, on the same principle we cannot...

There are few articles of diet more wholesome than fruit, in every shape, provided it is _fresh_. It is a great mistake, however, to suppose that fruit, when too stale to be eat...

Vegetables and fruits are preserved in two ways. We can have them preserved both in bottles and tins, but the principle is exactly the same in both cases, the method of preserva...

CREAMS.--Creams may be divided into two classes--whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but...

In vegetarian cookery there is no difference, as far as cake-making is concerned, between it and ordinary cookery. In making cakes we will confine our attention chiefly to gener...