Practical Vegetarian Cookery

About this eBook

Editor

Wachtmeister, Constance, 1838-1910

Title

Practical vegetarian cookery

Original Publication

United States: Mercury Publishing Co.,1897.

Credits

The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cookbooks

Category

Text

Project Gutenberg

eBook-No. 69812

Release Date

January 16, 2023

Copyright

Public domain in the USA.

Contents

1. 1.PRACTICAL VEGETARIAN COOKERY
2. 2.Untitled
3. 3.INDEX.
4. 4.PREFACE.
5. 5.INTRODUCTORY.
6. 6.SOUPS. — SOUP STOCK. — STOCK FOR CLEAR SOUPS. — TOMATO BOUILLON. — JULIENNE SOUP. — MACARONI SOUP. — TORONTO BISQUE. — TOMATO SOUP. — CREAM OF TOMATO. — DUTCH SOUP. — CREAM OF POTATO. — POTATO SOUP WITH DUMPLINGS. — RICE POTATO SOUP. — SOUP WITH NOUILLES. — BEAN PURÉE WITH NOUILLES. — BEAN PURÉE WITH TOMATO. — RED KIDNEY BEAN SOUP. — BLACK BEAN SOUP. — SPLIT PEA SOUP. — CREAM OF CELERY. — WHITE SOUP. — CREAM OF CORN. — CORN CHOWDER. — GREEN PEA SOUP. — CABBAGE SOUP. — CAULIFLOWER SOUP. — CREAM OF ASPARAGUS. — SUMMER VEGETABLE SOUP. — BLACK BEAN SOUP. — CARROT SOUP. — MOCK TURTLE SOUP. — SCOTS BROTH. — WHITE TURNIP SOUP. — CREAM OF LIMA BEANS. — BEAN PURÉE WITH TOMATO.
7. 7.SAVORIES AND RELISHES. — SAVORY HASH. — NUT LOAF. — VEGETABLE SWEET BREADS. — STUFFED SQUASH. — STUFFED CUCUMBERS. — VEGETABLE CUTLETS. — CELERY ON TOAST. — TURNIP SOUFFLÉ. — FARINA CROUSTADES. — RICE CROQUETTES. — ITALIAN MACARONI. — MACARONI PIE. — MACARONI CHEESE. — VEGETABLE HOT-POT. — WINTER VEGETABLE PIE. — VEGETABLE HASH. — NUT CROQUETTES. — BISCUIT PATES. — YORKSHIRE PUDDING. — FRIED APPLES. — VEGETABLE SAUSAGES NO. 1. — SAUSAGES NO. 2. — CHINESE RICE. — CURRIED RICE WITH EGGS. — BANANA FRITTERS. — CURRIED RICE. — IRISH STEW. — CHESTNUT CROQUETTES.
8. 8.MUSHROOMS. — GRILLED MUSHROOMS. — ESCALOPED MUSHROOMS. — MUSHROOM PIE. — AUNT SUSAN’S MUSHROOM PIE. — BAKED MUSHROOMS. — STEWED MUSHROOMS. — MUSHROOMS IN WHITE SAUCE. — MUSHROOMS WITH LEMON.
9. 9.EGGS. — CURRIED EGGS, NO. 1. — CURRIED EGGS, NO. 2. — BAKED EGGS. — SCRAMBLED EGGS. — SHIRRED EGGS. — HARD BOILED EGGS. — LYONAISE EGGS. — EGGS WITH MUSHROOMS. — SAVORY EGGS. — FRICASSEED EGGS. — EGGS FORCED. — EGG CUTLETS. — ROASTED EGGS. — EGGS IN CREAM. — ESCALOPED EGGS. — POACHED EGGS, SPANISH STYLE. — SWISS EGGS. — FRENCH OMELET (PLAIN). — DRESSED OMELETS. — TOMATO DRESSING. — OMELET, WITH FRENCH PEAS. — MUSHROOM FILLING. — FOAMY OMELET (SWEET). — BREAD OMELET. — VEGETABLE OMELET. — CHEESE OMELET, NO. 1. — CHEESE OMELET, NO. 2. — EGG AND ASPARAGUS. — DEVILLED EGGS. — EGGS ON TOAST.
10. 10.SAVORY SAUCES AND GRAVIES. — BROWN SAUCE. — TOMATO SAUCE, NO. 1. — TOMATO SAUCE, NO. 2. — WHITE SAUCE. — CHEESE SAUCE. — DUTCH SAUCE. — DRAWN BUTTER. — BUTTER SAUCE. — BROWN BUTTER GRAVY.
11. 11.CHEESE DISHES. — AN ENGLISH MONKEY. — RICE AND CHEESE. — WELSH RAREBIT. — CHEESE PUDDING. — CHEESE STRAWS. — ESCALOPED POTATOES, WITH CHEESE. — CHEESE PATÉS, NO. 1. — CHEESE PATÉS, NO. 2. — CHEESE RELISH. — CHEESE PUFF. — CHEESE WAFERS. — CHEESE CUSTARDS.
12. 12.SALAD DRESSINGS, AND SALADS. — CREAM DRESSING. — PLAIN DRESSING. — MAYONAISE DRESSING. — FRENCH DRESSING. — COOKED SALAD DRESSING. — AUNT SUSAN’S SALAD DRESSING. — SALAD CREAM. — SPRING SALAD. — STUFFED TOMATO SALAD. — PLAIN TOMATO SALAD. — TOMATO ASPIC. — SUMMER SALAD. — ITALIAN SALAD. — STRING BEAN SALAD. — LIMA BEAN SALAD. — NUT AND CELERY SALAD. — PLAIN CELERY SALAD. — POTATO AND CELERY SALAD. — POTATO SALAD NO. 1. — POTATO SALAD NO. 2. — POTATO SALAD NO. 3. — BEET SALAD. — CABBAGE SALAD. — SALAD OF GRAPE FRUIT AND WALNUTS. — A SWEET SALAD. — ORANGE SALAD. — SALMAGUNDI. — LETTUCE AND GRAPE FRUIT SALAD.
13. 13.VEGETABLES. — CREAMED VEGETABLES. — ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.
14. 14.ASPARAGUS. — BAKED ASPARAGUS. — ASPARAGUS ON TOAST. — ASPARAGUS WITH WHITE SAUCE. — ASPARAGUS PIE. — ASPARAGUS PUDDING.
15. 15.BEANS. — CREAMED STRING BEANS. — WAX BEANS. — BOSTON BAKED BEANS. — DRIED LIMA BEANS. — FRESH LIMA BEANS. — SUCCOTASH.
16. 16.CORN. — ROASTED CORN. — CUT CORN. — GREEN CORN—STEAMED. — CORN FRITTERS. — BAKED CORN. — CORN PUDDING. — CORN ON TOAST. — CORN PATÊS.
17. 17.CABBAGE. — TO BOIL CABBAGE. — CABBAGE IN WHITE SAUCE. — CABBAGE IN MILK. — HOT SLAW. — BAKED CABBAGE.
18. 18.EGG PLANT. — ESCALOPED EGG PLANT. — BAKED EGG PLANT. — FRIED EGG PLANT. — EGG PLANT IN EGG AND CRACKER. — EGG PLANT BALLS.
19. 19.PEAS. — GREEN PEAS. — TO BOIL PEAS. — PEAS IN WHITE SAUCE. — PATÊS WITH PEAS. — PASTRY WITH PEAS.
20. 20.POTATOES. — BOILED POTATOES. — NEW POTATOES. — MASHED POTATOES. — POTATO CROQUETTES. — POTATO PATÊS. — SARATOGA CHIPS. — PRINCESS POTATOES. — WACHTMEISTER POTATOES. — POTATOES IN WHITE SAUCE. — LYONAISE POTATOES. — ESCALOPED POTATOES. — FRENCH FRIED POTATOES. — FRIED POTATOES. — POTATO SCONES. — POTATO PEARS. — POTATO PANCAKES.
21. 21.SWEET POTATOES. — BAKED SWEET POTATOES. — ESCALOPED SWEET POTATOES. — SWEET POTATO CURRY. — SWEET POTATO CROQUETTES. — GLACED SWEET POTATOES. — FRIED SWEET POTATOES. — BROWNED SWEET POTATO. — WARMED UP SWEET POTATOES.
22. 22.ONIONS. — TO STEAM ONIONS. — STEWED ONIONS. — YOUNG ONIONS IN WHITE SAUCE. — BAKED ONIONS. — FRIED ONIONS. — ONIONS IN MILK.
23. 23.SPINACH. — TO BOIL SPINACH. — CHOPPED SPINACH WITH EGGS. — SPINACH SOUFFLE.
24. 24.TOMATOES. — TOMATO ON TOAST. — STUFFED BAKED TOMATOES. — FRIED TOMATOES. — FRICASSEED TOMATOES. — ESCALOPED TOMATOES. — TOMATO AND RICE FRITTERS. — DEVILLED TOMATOES.
25. 25.BREAD STUFFS. — HOME MADE YEAST. — THREE HOUR BREAD. — WHOLE WHEAT BREAD. — ENGLISH UNFERMENTED GRIDDLE BREAD. — TEA ROLLS. — WHOLE WHEAT MUFFINS. — CORN MUFFINS. — GRAHAM OR RYE GEMS. — BAKING POWDER BISCUITS. — PUFFS. — POP-OVERS. — WAFFLES. — BOSTON BROWN BREAD. — BANNOCKS.
26. 26.GRIDDLE CAKES. — HOMINY GRIDDLE CAKES. — RAISED GRAHAM GRIDDLE CAKES. — INDIAN MEAL GRIDDLE CAKES. — BREAD GRIDDLE CAKES. — RICE GRIDDLE CAKES. — SOUR MILK GRIDDLE CAKES.
27. 27.BREAKFAST FOODS. — WHOLE WHEAT.
28. 28.SANDWICHES. — CHEESE AND EGG SANDWICHES. — EGG SANDWICH. — NUT SANDWICHES. No. 1. — NUT SANDWICHES. No. 2. — PLAIN CHEESE SANDWICH. — COTTAGE CHEESE SANDWICH. — OLIVE AND CAPER SANDWICHES. — CHEESE AND MUSTARD SANDWICH. — BOILED EGG SANDWICHES. — TOMATO SANDWICH. — TOMATO AND EGG SANDWICH. — CHOCOLATE SANDWICH. — MUSHROOM SANDWICHES. — PINEAPPLE SANDWICH. — ITALIAN SANDWICHES. — FRUIT SANDWICHES. — GRAHAM SANDWICHES. — RUSSIAN SANDWICHES.
29. 29.CAKES AND ICINGS. — CAKES. — ONE EGG CAKE. — ORANGE CAKE. — IDA’S CAKE. — ANGEL FOOD. — WATER SPONGE CAKE. — TEA CAKES. — POOR MAN’S CAKE. — COFFEE CAKE. — CREAM CAKE. — FRIED CAKES. — SUGAR COOKIES. — JUMBLES. — GINGER SNAPS. — SOFT GINGERBREAD. — MACAROONS. — LADY FINGERS, NO. 1. — LADY FINGERS, No. 2. — ÊCLAIRS. — CREAM PUFFS. — FRUIT JUMBLES. — CHOCOLATE STRIPS. — MISS FARMER’S SPONGE CAKE. — VELVET CAKE.
30. 30.ICINGS. — SOFT FROSTING. — CREAM ICING. — ORANGE ICING. — OPERA CARAMEL FROSTING.
31. 31.DESSERTS. — PASTRY. — A RICH PUFF PASTE. — MINCE PIES. — FRUIT PIE. — CREAM PIE. — CUSTARD PIE. — LEMON PIE. — SQUASH PIE. — RIPE CURRANT PIE. — NEUFCHATEL CHEESE PIE. — PINE-APPLE TART. — ALMOND PEACH PIE.
32. 32.PUDDINGS. — IRISH MOSS JELLY. — SAGO MILK. — SAGO JELLY. — ORANGE FOAM (FOR TWELVE PERSONS). — NEAPOLITAN PUDDING. — FRUIT MANGE. — LEMON SNOW. — ORANGE SOUFFLÉ. — ORANGE CUSTARDS. — CHESTNUT CREAM. — PEACH CAKE. — STEAMED CABINET PUDDING. — COLD CABINET PUDDING. — PRUNE WHIP. — WASHINGTON PIE, CHOCOLATE FILLING. — STRAWBERRY CREAM CAKE. — CHARLOTTE RUSSE PIE. — STEAMED FRUIT PUDDING. — CHARLOTTE RUSSE. — CONNECTICUT INDIAN PUDDING. — CHINESE PUDDING. — BANANA PUDDING. — CREAM RICE PUDDING. — SWEET POTATO PUDDING. — OAT MEAL PUDDING. — SNOW BALLS. — CREAM PUDDING. — FRENCH BREAD PUDDING.
33. 33.SAUCES FOR PUDDINGS. — APRICOT SAUCE. — HARD SAUCE. — CREAMY SAUCE. — GINGER SAUCE. — CURRANT JELLY SAUCE. — EGG SAUCE.
34. 34.APPLE DESSERTS. — STEAMED APPLES. — BAKED APPLES. — APPLE FRITTERS. — APPLE DUMPLINGS BAKED. — APPLE SLUMP. — APPLE RICE. — APPLE CREAM. — APPLE FLUMMERY.
35. 35.SHORT CAKES. — RACHEL’S SHORT-CAKE. — STRAWBERRY FILLING. — ORANGE FILLING. — CRANBERRY FILLING. — PINEAPPLE FILLING. — BANANA FILLING.
36. 36.ICES. — WATER ICES. — UNCOOKED CREAM. — FRENCH CREAM. — CHOCOLATE CREAM. — WACHTMEISTER PUDDING. — FROZEN FRUITS. — PINEAPPLE SHERBET. — STRAWBERRY SHERBET.
37. 37.CONFECTIONS. — CANDY DOUGH. — CHOCOLATE CREAMS. — CREAM WALNUTS. — CREAM ALMONDS. — CREAM NUT CAKE. — CREAM DATES. — ORANGE CREAMS. — CHOCOLATE ANNAS. — MOLASSES CANDY. — BROWN BETTIES. — LEMON MINTS. — SOFT CARAMELS. — BUTTER SCOTCH. — MARSHMALLOWS. — CHOC-O-POP. — CRACKER-JACK. — FROSTED FRUITS. — STUFFED DATES. — SALTED ALMONDS. — BUTTER SCOTCH. — CARAMELS. — COFFEE CREAM CARAMELS. — CHOCOLATE CARAMELS. — LEMON CANDY. — COCOANUT DROPS. — KISSES.
38. 38.BEVERAGES. — TEA. — COCOA. — FRENCH COFFEE. — AMERICAN COFFEE. — CARAMEL COFFEE. — CHOCOLATE. — APRICOT WATER. — GINGERADE. — GRAPE JUICE. — FRUIT JUICES. — PINEAPPLE FRAPPÉ. — ORANGE FRAPPÉ.
39. 39.ENGLISH MARMALADES. — RHUBARB MARMALADE. — ORANGE MARMALADE. — LEMON MARMALADE. — APRICOT MARMALADE.
40. 40.INVALID COOKERY. — PEA SOUP. — MILK TOAST. — CUP CUSTARD. — RICE FOAM. — CREAMED GRUEL. — EGG GRUEL. — BARLEY GRUEL. — ARROWROOT. — GRAHAM GRUEL. — EGG NOGG. — EGG AND LIME WATER. — APPLE WATER. — EGG LEMONADE. — ARROWROOT WATER. — BARLEY WATER. — EGG TEA. — TOAST WATER. — BARLEY WATER. — BAKED MILK. — FLAXSEED LEMONADE.
41. 41.IMPORTANT NOTES. — THE WAY TO TEST HOT FAT. — CELERY FLAVORING. — NUT BUTTER. — BAY LEAVES.
42. 42.SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS. — SUET. — MEATS. — GELATINE. — MEAT FATS. — PASTRY. — HERBS. — SOUP POWDER. — TO PREPARE ONIONS FOR SALADS OR FILLINGS. — THE WAY TO DRY CORN. — WEIGHTS AND MEASURES FOR COOKS. — COLORING FOR SAUCES AND SOUPS. — BOILING VEGETABLES. — STEWING FRUITS. — USE OF SALT. — BEVERAGES.
43. 43.MENUS FOR ONE WEEK. — BREAKFAST—MONDAY. — LUNCHEON—MONDAY. — DINNER—MONDAY. — BREAKFAST—TUESDAY. — LUNCHEON—TUESDAY. — DINNER—TUESDAY. — BREAKFAST—WEDNESDAY. — LUNCHEON—WEDNESDAY. — DINNER—WEDNESDAY. — BREAKFAST—THURSDAY. — LUNCHEON—THURSDAY. — DINNER—THURSDAY. — BREAKFAST—FRIDAY. — LUNCHEON—FRIDAY. — DINNER—FRIDAY. — BREAKFAST—SATURDAY. — LUNCHEON—SATURDAY. — DINNER—SATURDAY. — BREAKFAST—SUNDAY. — DINNER—SUNDAY. — SUNDAY NIGHT LUNCH.
44. 44.MENUS FOR PLAIN LIVING. — BREAKFASTS.
45. 45.DINNERS.
46. 46.COLD SUPPERS.
47. 47.HOT SUPPERS.
48. 48.FORMAL LUNCHEONS.
49. 49.FORMAL DINNERS.
50. 50.MERCURY.
51. 51.Volume III
52. 52.“The Herald of Health”
53. 53.Food, Home and Garden,
54. 54.THEOSOPHICAL MANUALS. — No. 1. THE SEVEN PRINCIPLES OF MAN. — No. 2. RE-INCARNATION. — No. 3. DEATH—AND AFTER? — No. 4. KARMA. — No. 5. THE ASTRAL PLANE. — No. 6. THE DEVACHANIC PLANE. — No. 7. MAN AND HIS BODIES.
55. 55.A Systematic Course of Reading in Theosophy. — ELEMENTARY. — ADVANCED. — ETHICAL.
56. 56.The Human Aura

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