Practical vegetarian cookery

“Thus the King’s will is: There hath been slaughter for the sacrifice And slaying for the meat, but henceforth none Shall spill the blood of life nor taste of flesh, Seeing that...

The aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods. Cattle are becoming so diseased that apart from a humane revulsion against...

Cut off half inch tips from two bunches asparagus stalks. Cook the stalks until tender in boiling water. Rub through a colander, salt to taste; add three pints of boiling milk;...

Boil the eggs till hard, take them out of the shells and arrange on a platter either in halves, or the yolks whole and whites cut in dice; make a rich white sauce and pour over...

Slice five or six cold boiled potatoes, one cucumber, a dozen olives, and three small onions, into a bowl; add half a teacupful of capers, a few chopped meats of English walnuts...

Select the young onions with green tops, cutting off the coarse part of the top; boil until tender; drain; place in vegetable dish and sprinkle with pepper and salt; add teaspoo...

Cream one half cupful of butter in a warm bowl adding slowly one cupful of sugar, whip the yolk of one egg and add to butter and sugar. Have ready two cupfuls of flour into whic...

Three eggs, one and one half cupfuls of sugar, two cupfuls of flour, one teaspoonful of pure cream of tartar, one half cupful of cold water, one half teaspoonful of soda. Beat t...

Beat the whites of four eggs to a stiff froth and stir in half a pound of confectioner’s sugar, flavor with one half teaspoonful of vanilla. Whip thoroughly and then drop in qua...

Contains 32 pages; has a special Forum department, to which readers are invited to send questions; Theosophical news; Book Reviews and a “Children’s Corner.” It is the official...