New Vegetarian Dishes

About this eBook

Author

Bowdich, Mrs.

Credits

Produced by Feòrag NicBhrìde, Jana Srna and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking (Vegetables)

Category

Text

eBook-No.

27639

Project Gutenberg

https://www.gutenberg.org/ebooks/27639

Release Date

December 27, 2008

Copyright

Public domain in the USA.

Contents

1. 1.NEW VEGETARIAN DISHES
2. 2.PREFACE.
3. 3.GENERAL HINTS. — Haricot Beans. — Lentils. — Split Peas, etc. — Thickenings for Soups and Sauce. — Frying in Oil. — Bread Crumbs.
4. 4.RECIPES. — SOUPS. — No. 1. —Artichoke Soup. — No. 2. —Asparagus Soup. — No. 3. —Brown Soup. — No. 4. —Carrot Soup. — No. 5. —Celery Soup. — No. 6. —Chestnut Soup. — No. 7. —French Bean Soup. — No. 8. —Green Kale Soup. — No. 9. —Haricot Bean Soup. — No. 10. —Lentil Soup. — No. 11. —Lentil Broth. — No. 12. —Lentil Tea. — No. 13. —Mulligatawny Soup. — No. 14. —Oatmeal Soup. — No. 15. —Onion Soup. — No. 16. —Parsnip Soup. — No. 17. —Pea Soup. — No. 18. —Dried Green Pea Soup. — No. 19. —Fresh Green Pea Soup. — No. 20. —Potato Soup. — No. 21. —Rice Soup. — No. 22. —Sea Kale Soup. — No. 23. —Semolina Soup. — No. 24. —Brown Stock. — No. 25. —White Stock. — No. 26. —Tomato Soup. — No. 27. —Turnip Soup. — No. 28. —Vegetable Soup. — No. 29. —Vegetable Marrow Soup. — No. 30. —Vermicelli Soup. — STEWS. — No. 31. —Brighton Stew. — No. 32. —Carrot Stew. — No. 33. —Stewed Cucumber. — No. 34. —Stewed Cucumber and Beetroot. — No. 35. —Stewed Cucumber with Sauce Piquante. — No. 36. —Braized Cucumber with Tomato Sauce. — No. 37. —Stewed Mushrooms. — No. 38. —Potato Stew. — No. 39. —Baked Potato Stew. — No. 40. —Stewed Green Peas. — No. 41. —Green Pea and Lettuce Stew. — No. 42. —Green Pea and Potato Stew. — No. 43. —Haricot Bean Stew. — No. 44. —Haricot Bean Stew. — No. 45. —Haricot Bean Stew. — No. 46. —Haricot Bean Ragoût. — No. 47. —Haricot Bean and Green Pea Stew. — No. 48. —Irish Stew. — No. 49. —Lentil Stew with Forcemeat Cutlets. — No. 50. —Rice Stew. — No. 51. —Spanish Onion Stew. — No. 52. —Tennis Stew. — No. 53. —Tomato Ragoût. — No. 54. —Rich Baked Vegetable Stew. — No. 55. —Vegetable Ragoût. — No. 56. —Stewed Vegetable Marrow. — FRITTERS, Etc. — No. 57. —Savoury Almond Fritters. — No. 58. —Savoury Batter Fritters. — No. 59. —Brazil Rissoles. — No. 60. —Egg and Tomato Fritters. — No. 61. —Golden Marbles. — No. 62. —Haricot Bean Croquettes. — No. 63. —Kromskies. — No. 64. —Mushroom Croquettes. — No. 65. —Potato Fritters. — No. 66. —Savoury Fritters. — No. 67. —Savoury Queen Fritters. — No. 68. —Semolina Fritters (Sweet). — No. 69. —Vermicelli and Cheese Fritters. — No. 70. —Vermicelli and Cheese Fritters. — SAVOURIES. — No. 71. —Asparagus and Egg on Toast. — No. 72. —Rolled Batter Stuffed with Forcemeat. — No. 73. —Boiled Savoury Batter. — No. 74. —Cheese Mixture. — No. 75. —Chestnuts with Maitre d'Hotel Sauce. — No. 76. —Savoury Eggs on Toast. — No. 77. —Forcemeat. — No. 78. —Forcemeat Balls. — No. 79. —Haricots on Bread. — No. 80. —Savoury Haricots on Toast. — No. 81. —Haricot Beans with Eggs. — No. 82. —Haricot Beans Garnished. — No. 83. —Haricot Mould (Hot). — No. 84. —Lentil Cakes. — No. 85. —Savoury Mixture. — No. 86. —Savoury Mixture. — No. 87. —Mushrooms à la Française. — No. 88. —Savoury Pancakes. — No. 89. —Green Peas and Carrots on Toast. — No. 90. —Baked Potatoes with Sage and Onion. — No. 91. —Casserole of Potatoes. — No. 92. —Potato and Celery Balls. — No. 93. —Potatoes and Eggs with Celery Sauce. — No. 94. —Fried Potato with Eggs. — No. 95. —Potato Olives. — No. 96. —Potato Pyramids. — No. 97. —Stuffed Potatoes. — No. 98. —Stuffed Potatoes. — No. 99. —Savoury Rice Balls. — No. 100. —Savoury Rissoles. — No. 101. —Sage and Onion Patties. — No. 102. —Sausages. — No. 103. —Sausages in Batter. — No. 104. —Brussels Sprouts Sausages. — No. 105. —Sausages with Curry Flavour. — No. 106. —Lentil and Tomato Sausages with Piquante Sauce. — No. 107. —Savoury Sausages. — No. 108. —Semolina Sausages. — No. 109. —Savoury Semolina. — No. 110. —Savoury Semolina and Cheese. — No. 111. —Spanish Onions Stuffed. — No. 112. —Spinach with Peas and Tomatoes. — No. 113. —Surprise Balls. — No. 114. —Toad-in-the-Hole. — No. 115. —Tomatoes in Batter. — No. 116. —Tomatoes in Batter. — No. 117. —Tomato and Egg on Toast. — No. 118. —Turnips with Poached Eggs. — No. 119. —Vegetable Marrow with Potato Balls. — No. 120. —Vegetable Marrow Rings with Tomato Batter. — No. 121. —Vegetable Marrow Stuffed. — No. 122. —Vegetable Marrow Stuffed. — No. 123. —Vermicelli and Cheese. — SOUFFLÉS — No. 124. —Bread Soufflé. — No. 125. —Cauliflower Soufflé. — No. 126. —Cauliflower and Potato Soufflé. — No. 127. —Soufflé Garnie. — No. 128. —Soufflés Moulded. — No. 129. —Haricot Bean Soufflé. — No. 130. —Haricot Soufflé with Béchamel Sauce. — No. 131. —Haricot and Spinach Soufflé. — No. 132. —Lentil Soufflé. — No. 133. —Fresh Green Pea Soufflé. — No. 134. —Petites Soufflé. — No. 135. —Tomato Soufflé. — CURRIES. — No. 136. —Curried Beetroot and Cucumber. — No. 137. —Curried Eggs. — No. 138. —Curried Haricot Beans. — No. 139. —Curried Haricot Beans. — No. 140. —Curried Lentils. — No. 141. —Curried Tomatoes. — No. 142. —Curried Turnips. — VEGETABLES. — No. 143. —Artichokes with Sauce Royale. — No. 144. —Fried Beetroot. — No. 145. —Brussels Sprouts. — No. 146. —French Beans. — No. 147. —A nice way of serving Greens. — No. 148. —Tasty Greens. — No. 149. —Haricot Beans. — No. 150. —Mushrooms Baked. — No. 151. —Green Peas Boiled. — No. 152. —Mashed Potatoes. — No. 153. —New Potatoes Fried. — No. 154. —Salsify. — No. 155. —Tomatoes. — SAUCES. — No. 156. —Sauce à la bonne femme. — No. 157. —Sauce à la petite cuisinière. — No. 158. —Apple Sauce. — No. 159. —Asparagus Sauce. — No. 160. —Béchamel Sauce. — No. 161. —Curry Sauce. — No. 162. —Curry Sauce. — No. 163. —Curry Sauce à Brazil. — No. 164. —German Sauce. — No. 165. —Haricot Bean Sauce. — No. 166. —Lentil Sauce. — No. 167. —Lentil Sauce. — No. 168. —Lentil Sauce. — No. 169. —Mint Sauce. — No. 170. —Parsley Sauce. — No. 171. —Sauce Piquante. — No. 172. —Sauce Royale. — No. 173. —Salad Sauce. — No. 174. —Salad Sauce. — No. 175. —Salad Sauce. — No. 176. —Salad Sauce. — No. 177. —Sauce Superbe. — No. 178. —Tomato Sauce. — No. 179. —Tomato Sauce. — No. 180. —Tomato and Haricot Bean Sauce. — No. 181. —Tomato Sauce Piquante. — No. 182. —Sauce Tournée. — No. 183. —Vegetable Sauce. — No. 184. —White Sauce. — No. 185. —Rich White Sauce. — SALADS. — No. 186. —Beetroot Salad. — No. 187. —Cabbage Salad. — No. 188. —Carrot Salad. — No. 189. —Cucumber Salad. — No. 190. —Haricot Bean Salad. — No. 191. —Onion Salad. — No. 192. —Potato Salad. — No. 193. —Sea Kale Salad. — No. 194. —Vegetable Salad. — PIES, PUDDINGS, Etc. — No. 195. —Alexandra Pie. — No. 196. —Asparagus Pudding. — No. 197. —Baked Batter. — No. 198. —Whole Meal Biscuits. — No. 199. —Cherry Tartlets. — No. 200. —Chestnut Cakes. — No. 201. —French Plum Pasties. — No. 202. —Potted Haricot Beans. — No. 203. —Lentil Pudding. — No. 204. —Potted Lentils. — No. 205. —Baked Mushroom Pudding. — No. 206. —Boiled Mushroom Pudding. — No. 207. —Plain Paste for Puddings. — No. 208. —Puff Paste. — No. 209. —Potato Pie. — No. 210. —Potato Pudding. — No. 211. —Boiled Rice. — No. 212. —Summer Pie. — No. 213. —Vermicelli and Tomato Pudding. — FRUITS. — No. 214. —Purée of Apples. — No. 215. —Stewed Apples. — No. 216. —Apples Stewed à la Gloire. — No. 217. —Stewed French Plums. — No. 218. —Masked Pears. — No. 219. —Stewed Pears. — No. 220. —Early Rhubarb Stewed. — No. 221. —Strawberries in Syrup.
5. 5.INDEX. — Soups. — Stews. — Fritters, Etc. — Savouries. — Soufflés. — Curries. — Vegetables. — Sauces. — Salads. — Pies, Puddings, Etc. — Fruits.

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