The Golden Rule Cook Book

About this eBook

Author

Sharpe, M. R. L. (Maud Russell Lorraine), 1867-1949

Title

The Golden Rule Cook Book: Six hundred recipes for meatless dishes

Credits

Produced by Jeroen Hellingman and the Online Distributed Proofreading Team at www.pgdp.net/ for Project Gutenberg (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarianism

Category

Text

Project Gutenberg

eBook-No. 55555

Release Date

September 15, 2017

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.CONTENTS
3. 3.INTRODUCTION
4. 4.THE KITCHEN
5. 5.THE DINING ROOM
6. 6.SUGGESTIVE COMMENTS — SEASONING — MEASURING — THICKENING — AN HERB GARDEN — GELATINE — FAT FOR FRYING — CANNED GOODS
7. 7.SOUPS — VEGETABLE STOCK — A SIMPLE CONSOMMÉ OR STOCK — CLEAR BOUILLON OR CONSOMMÉ — CREAM OF ARTICHOKE — CREAM OF ARTICHOKE WITH NASTURTIUMS — ASPARAGUS SOUP — BARLEY AND TOMATO SOUP — BLACK BEAN SOUP — BELGIAN SOUP — PLAIN BEAN SOUP — BROWN BEAN SOUP — RED BEAN SOUP — LIMA BEAN CREAM SOUP — DUTCH CABBAGE SOUP — CALCUTTA BISQUE — CANTON STEW — CARROT BROTH — CREAM OF CARROT AND ONION — CREAM OF CARROTS — CREAM OF CHEESE — CREAM OF CAULIFLOWER — CHESTNUT SOUP — CREAM OF CELERY — CREAM OF CHESTNUT — CREAM OF CORN — COCKIE-LEEKIE — CREOLE SOUP — CREAM OF CURRY — FLORENTINE SOUP — HEILBRONN SOUP — JULIENNE SOUP — RED LENTIL SOUP — CREAM OF LENTIL — HUNGARIAN SOUP — PURÉE MONGOLE — MUSHROOM BISQUE — MUSHROOM SOUP — MUSHROOM STEW — NOODLE OR ALPHABET SOUP — CREAM OF ONION SOUP — OKRA SOUP — ONION SOUP AU FROMAGE — NEW GREEN PEA SOUP — CREAM OF GREEN PEA SOUP — SPLIT GREEN PEA SOUP — PRINCESS SOUP — POTATO SOUP — GERMAN POTATO SOUP — POTATO SOUP FLORA — CREAM OF RICE SOUP — RICE AND TOMATO SOUP — RICE-OKRA SOUP — OYSTER PLANT (SALSIFY) SOUP — SPINACH-TOMATO SOUP — CREAM OF SPINACH — FRENCH SORREL SOUP — GERMAN SORREL SOUP — ST. GERMAIN SOUP — SPAGHETTI SOUP — SCOTCH BROTH — SPANISH TOMATO SOUP — TOMATO-TAPIOCA SOUP — TOMATO CREAM SOUP — TOMATO AND CORN BISQUE — TOMATO-MACARONI SOUP — TOMATO SOUP — TOMATO-OKRA SOUP — MULLIGATAWNY SOUP — VEGETABLE SOUP. NO. 1 — VEGETABLE SOUP. NO. 2 — VEGETABLE SOUP. NO. 3 — VEGETABLE SOUP. NO. 4 — VEGETABLE SOUP. NO. 5 — CREAM OF VEGETABLE SOUP — PURÉE OF VEGETABLE MARROW (SUMMER SQUASH)
8. 8.VEGETABLES — JERUSALEM ARTICHOKES IN BUTTER — JERUSALEM ARTICHOKES AU GRATIN — JERUSALEM ARTICHOKES WITH TOMATO SAUCE — JERUSALEM ARTICHOKES WITH FRENCH SAUCE — JERUSALEM ARTICHOKE FRITTERS — FRIED ARTICHOKES — FRENCH FRIED JERUSALEM ARTICHOKES — JERUSALEM ARTICHOKES TARTARE — FRIED ARTICHOKES WITH TOMATO SAUCE — JERUSALEM ARTICHOKES LYONNAISE — JERUSALEM ARTICHOKE PURÉE — JERUSALEM ARTICHOKES NEWBURG — FRENCH OR GLOBE ARTICHOKES — TO STEAM GLOBE ARTICHOKES — TO BOIL GLOBE ARTICHOKES — GLOBE ARTICHOKES STUFFED WITH MUSHROOMS — GLOBE ARTICHOKES VINAIGRETTE — FONDS D’ARTICHAUT — ASPARAGUS — ASPARAGUS WITH WHITE SAUCE — ASPARAGUS WITH DUTCH BUTTER — HOT ASPARAGUS TIPS — WHITE ASPARAGUS — ASPARAGUS VINAIGRETTE — FRIED TIPS WITH ONION BUTTER — ASPARAGUS TIPS WITH WHITE SAUCE — ASPARAGUS IN BREAD CASES — ESCALLOPED ASPARAGUS — GRIDDLED APPLES — APPLE FRITTERS — BOILED BANANAS — BANANAS WITH TOMATOES — BANANA FRITTERS — BOSTON BAKED BEANS — GREEN STRING BEANS — GOLDEN WAX BEANS — FRENCH BEANS (FLAGEOLETS) — DRIED BEANS DEUTSCHLAND — WHITE BEANS FLORENTINE — BEANS AND CORN ESCALLOPED — ITALIAN BEANS — SPANISH BEANS — LIMA BEANS — LIMA BEANS HOLLANDAISE — CREAMED LIMA BEANS — LIMA BEAN SAUQUETASH — BEETS — CREAMED BEETS — VIRGINIA BEETS — PICQUANT BEETS — GERMAN BEETS — PICKLED BEETS — BRUSSELS SPROUTS — BRUSSELS SPROUTS IN DUTCH BUTTER — BRUSSELS SPROUTS WITH CELERY — BRUSSELS SPROUTS WITH CHESTNUTS — BRUSSELS SPROUTS LYONNAISE — CREAMED BRUSSELS SPROUTS — BRUSSELS SPROUTS IN BREAD CASES — CABBAGE — NEW ENGLAND CABBAGE — WESTERN CABBAGE — CABBAGE SARMAS — CABBAGE LICHTENSTEIN — LADY CABBAGE — COLD SLAW — GERMAN RED CABBAGE — HUNGARIAN CABBAGE — PICKLED RED CABBAGE — CREAMED CARROTS — CREAMED CARROTS AND POTATOES — CARROTS SAUTÉ — GLORIFIED CARROTS — GLAZED CARROTS — CARROTS DELMONICO — CARROT SOUFFLÉ — CAULIFLOWER — CREAMED CAULIFLOWER — CAULIFLOWER AU GRATIN — CAULIFLOWER IN A GERMAN WAY — ITALIAN CAULIFLOWER — CAULIFLOWER FRITTERS — CREAMED CELERY — CELERY IN BROWN SAUCE — CELERY IN CASSEROLE — BAKED CELERY — CÊPES IN BLACK BUTTER — AMERICAN SWEET CORN — ROAST CORN — CORN PUDDING — CORN PUDDING IN TOMATO OR PEPPER CASES — CORN CREOLE — CORN AND TOMATO PIE — CORN CHOWDER — RHODE ISLAND ESCALLOP — STEWED CUCUMBERS — STUFFED CUCUMBERS — FRIED EGG-PLANT WITH SAUCE TARTARE — FRIED EGG-PLANT WITH TOMATO SAUCE — CREAMED ENDIVE — KOHLRABI — KOHLRABI AU GRATIN — LENTIL PIE — LENTILS EGYPTIAN STYLE — GERMAN LENTILS — LEEKS — MUSHROOMS — STEWED MUSHROOMS — GERMAN STEWED MUSHROOMS — MUSHROOM AND CHESTNUT RAGOUT — MUSHROOMS NEWBURG — BAKED MUSHROOMS ON TOAST — GRILLED MUSHROOMS — MUSHROOMS SUR CLOCHE — MUSHROOMS IN CASSEROLE — FILLED MUSHROOMS — MUSHROOMS WITH TRUFFLES — MUSHROOMS WITH PEAS — MUSHROOMS WITH ONIONS — MUSHROOMS WITH EGG — CANNED MUSHROOMS — CANNED MUSHROOMS CZARINA — MUSHROOM LOAF — STEWED OKRA — OKRA AND GRILLED TOMATOES — STEWED OKRA WITH TOMATO SAUCE — OKRA AND TOMATO ESCALLOP — BOILED ONIONS — CREAMED ONIONS — BOILED ONIONS WITH BROWN SAUCE — ONIONS AU GRATIN — ONIONS WITH CHEESE — ESCALLOPED ONIONS — BAKED ONIONS WITH CHESTNUTS — ONION SOUFFLÉ — BORDEAUX ONIONS — ONION AND TOMATO ESCALLOP — ONIONS BEATRICE — STUFFED ONIONS — FRIED ONIONS — FRENCH FRIED ONIONS — ONIONS IN POTATO CRADLES — SMALL ONIONS — GLAZED ONIONS — ONIONS AND APPLES — BOILED PARSNIPS IN SAUCE — PARSNIPS IN BUTTER — FRIED PARSNIPS — FRENCH FRIED PARSNIPS — BROILED PARSNIPS — GREEN PEAS — GREEN PEAS PAYSANNE — CANNED PEAS — CANNED PEAS WITH ONION — STUFFED PEPPERS — PEPPERS STUFFED WITH MUSHROOMS — PEPPERS WITH RICE — GREEN PEPPERS WITH EGG — PEPPERS WITH CORN — ESCALLOP OF PEPPERS AND CORN — FRIED PEPPERS — CREAMED PIMENTOS — ROLLED PIMENTOS — PIMENTOS WITH OKRA — PIMENTOS WITH TOMATO — POTATOES — MASHED POTATOES — POTATO SOUFFLÉ — MASHED POTATO SOUFFLÉ IN CASES — RICED POTATOES — RICED POTATO FRITTERS — MASHED POTATOES WITH ONION — BAKED POTATOES — ROAST POTATOES — DENVER POTATOES — BROILED POTATOES — FRIED POTATOES SOUFFLÉ — WHOLE POTATOES FRIED — FRENCH-FRIED POTATOES — SARATOGA CHIPS — POTATOES PARISIAN — POTATO STRAWS — POTATO CRADLES — POTATOES LYONNAISE — GERMAN FRIED POTATOES — FRIED POTATO SAVOURY — CREAMED POTATOES — ESCALLOPED POTATOES — POTATOES DELMONICO — OAK HILL POTATOES — HEILBRONN POTATOES — SAVOURY POTATO CAKES — POTATO HASH — POTATO OMELET — CURRIED POTATOES — POTATO FRICASSEE — POTATOES RENNEQUIN — POTATOES AND CHEESE — ESCALLOPED POTATO AND ONION — NEW POTATOES IN BUTTER — CREAMED NEW POTATOES — BAKED NEW POTATOES — MOCK NEW POTATOES — BOILED SWEET POTATOES — BAKED SWEET POTATOES — MASHED SWEET POTATOES — SWEET POTATO SOUFFLÉ — ESCALLOPED SWEET POTATOES — STUFFED SWEET POTATOES — SOUTHERN SWEET POTATO PIE — TEXAS SWEET POTATO PIE — MARYLAND SWEET POTATOES — CANDIED SWEET POTATOES — GRIDDLED SWEET POTATOES — FRIED SWEET POTATOES — FRENCH-FRIED SWEET POTATOES — GLAZED SWEET POTATOES — CREAMED SALSIFY (OYSTER PLANT) — ENGLISH SALSIFY — SALSIFY IN COQUILLES — ESCALLOPED SALSIFY — MASHED BLACK SALSIFY (SCHWARZWURZEL) — FRIED SALSIFY TARTARE — SPINACH — GERMAN SPINACH — SPINACH WITH WHITE SAUCE — GERMAN SPINACH WITH RHUBARB — ITALIAN SPINACH — NOVELTY SPINACH — SPINACH SOUFFLÉ — BAKED SQUASH OR PUMPKIN — CALIFORNIA SQUASH — STEWED TOMATOES — ESCALLOPED TOMATOES — BREADED TOMATOES — FRIED TOMATOES — DEVILLED TOMATOES — CREAMED TOMATOES — BAKED TOMATOES WITH MUSHROOMS — TOMATOES WITH NUT FORCE-MEAT — TOMATOES STUFFED WITH EGG AND PEPPERS — BAKED TOMATOES WITH GREEN PEPPERS — TOMATOES FILLED WITH EGG — TOMATOES STUFFED WITH SPINACH — TOMATOES STUFFED WITH MACARONI — AMERICAN RAREBIT — TOMATOES AND ONION — TOMATOES CASINO — TOMATOES INDIENNE — TOMATOES WITH EGGS — CURRIED TOMATOES — SAVOURY TOMATOES — TOMATOES CREOLE — TOMATO LOAF — TOMATOES AND HOMINY — STEWED TURNIPS — MASHED TURNIPS — MASHED TURNIPS AND POTATO — TURNIPS AU GRATIN — RAGOUT OF TURNIPS — TELTOWER RÜBCHEN — PARISIAN TURNIPS
9. 9.VEGETABLE COMBINATIONS — CHOP SUEY — COLCANNON — MACEDOINE OF VEGETABLES — CANNED MACEDOINE OF VEGETABLES — VEGETABLE CHOWDER — VEGETABLE PIE (ST. GEORGE’S HOUSE) — VEGETABLE HASH — VEGETABLE STEW — VEGETABLE CASSEROLE — VEGETABLE RAGOUT — BORDEAUX PIE — NEW ORLEANS STEW — INDIAN CURRY — CURRY OF LENTILS — CURRY OF SUCCOTASH — CREOLE CURRY — VARIOUS VEGETABLE CURRIES
10. 10.NUT DISHES — ITALIAN CHESTNUTS — CHESTNUT PURÉE — PEANUT PURÉE — MICHAELMAS LOAF — CHRISTMAS LOAF — ROAST NUT AND BARLEY LOAF — STEAMED NUT AND BARLEY LOAF — ROASTED NUT LOAF WITH HOMINY — NUT AND FRUIT LOAF — FOUNDATION LOAF — NUT HASH
11. 11.RICE, MACARONI, Etc. — BOILED RICE — BAKED RICE — INDIAN RICE — SPANISH RICE — RICE-TOMATO STEW — FRIED RICE — ESCALLOPED RICE — RICE AND CHEESE — BAKED RICE AND TOMATOES — ITALIAN RICE — RICE AU GRATIN — RICE OMELET — RICE CZARINA — SAVOURY RICE — UNPOLISHED RICE — PEARL BARLEY — AMERICAN MACARONI — MACARONI AU GRATIN — MACARONI BIANCA — ITALIAN MACARONI — MACARONI WITH TOMATO AND ONION SAUCE — BAKED MACARONI ITALIAN — MEXICAN MACARONI — PLAIN MACARONI AND CHEESE — MACARONI RAREBIT — SPAGHETTI — NOODLES — GERMAN NOODLES — ITALIAN NOODLES
12. 12.CROQUETTES — BEAN CROQUETTES — CHEESE CROQUETTES — SWISS CHEESE CROQUETTES — CHESTNUT CROQUETTES — EGG CROQUETTES — FARINA CROQUETTES — HOMINY CROQUETTES — LENTIL CROQUETTES — MACARONI CROQUETTES — ITALIAN CROQUETTES — TOMATO CROQUETTES — DRIED PEA CROQUETTES — NUT CROQUETTES WITH POTATO — NUT CROQUETTES WITH SALSIFY — NUT CROQUETTES WITH COCOANUT — POTATO CROQUETTES — POTATO CROQUETTES WITH CHEESE — SAVOURY POTATO CROQUETTES — MASHED POTATO CROQUETTES WITH PEAS — CREOLE POTATO CROQUETTES — SWEET POTATO CROQUETTES — SWEETENED RICE CROQUETTES — CAROLINA CROQUETTES — PLAIN RICE CROQUETTES — PINK RICE CROQUETTES — CURRIED RICE CROQUETTES — ENGLISH SAVOURY CROQUETTES — MIXED VEGETABLE CROQUETTES
13. 13.TIMBALES AND PATTIES — EGG TIMBALES — SAVOURY EGG TIMBALES — EGG-TOMATO TIMBALES — PEA TIMBALES — CORN TIMBALES — POTATO AND CHEESE TIMBALES — POTATO TIMBALES — RICE TIMBALES — ARTICHOKE PATTIES — ASPARAGUS PATTIES — CELERY PATTIES — CHESTNUTS IN CASES — PATTIES OF FRESH GREEN PEAS — EGG PATTIES — MACEDOINE PATTIES — MUSHROOM PATTIES — CANNED MUSHROOM PATTIES
14. 14.SAUCES — CARAMEL FOR COLOURING — REDUCED VINEGAR — SAUCE BERNAISE — BLACK BUTTER SAUCE — BREAD SAUCE — BROWN SAUCE — VARIATIONS OF BROWN SAUCE — SAUCE BORDELAISE — DRAWN BUTTER — CURRY SAUCE — CAPER SAUCE — CHEESE SAUCE — FRENCH CUCUMBER SAUCE — DUTCH BUTTER — DEVILLED SAUCE — EGG SAUCE — FRENCH SAUCE — GERMAN SAUCE — GERMAN EGG SAUCE — HERB SAUCES — SAUCE HOLLANDAISE — HORSE-RADISH SAUCE — MAÎTRE D’HÔTEL SAUCE — MINT SAUCE — MUSHROOM SAUCE — NUT SAUCES — ONION SAUCE — PARSLEY BUTTER — PARSLEY SAUCE — SAUCE PROVENÇAL — PIQUANT SAUCE — SAUCE RAVIGOTE — SAUCE ROBERT — SPANISH SAUCE — SPINACH SAUCE — SAUCE TARTARE — TOMATO SAUCE — TOMATO SAUCE WITH OTHER VEGETABLES — TOMATO SAUCE WITH NUTS — TOMATO SAUCE WITH EGG — SAUCE VINAIGRETTE — WHITE SAUCE
15. 15.EGGS — BOILED EGGS — FRIED EGGS — POACHED EGGS — POACHED EGGS WITH GRAVY — POACHED EGGS INDIENNE — EGGS WALDORF — SCRAMBLED EGGS — SCRAMBLED EGGS WITH CHEESE — SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC. — SAVOURY SCRAMBLED EGGS — SCRAMBLED EGGS INDIENNE — SPANISH EGGS — SHIRRED EGGS — SHIRRED EGGS WITH TOMATOES — GRIDDLED EGGS — PLAIN OMELET — OMELET SOUFFLÉ — HERB OMELET — CHEESE OMELET — RUM OMELET — BAKED OMELET SOUFFLÉ — EGGS CARMELITE — EGG WITH MASHED POTATO — EGGS NEWBURG — EGGS LYONNAISE — DEVILLED EGGS — JAPANESE EGGS — GOLDEN ROD EGGS — FROTHED EGGS — FRIED STUFFED EGGS — SWISS EGG TOAST — EGGS CAROLINA — MÜNCHNER EGGS — EGGS IN MARINADE — EGGS PARISIENNE — EGGS PERIGORD — EGGS WITH CHEESE — EGGS MORNAY — CREAMED EGGS — EGGS OMAR PASHA — TURKISH EGGS — EGGS BEURRE-NOIR — EGGS CREOLE — EGGS IN SAVOURY BUTTER — EGG MOULD FOR VEGETABLES — CANUCK EGG TOAST — ESCALLOPED EGGS
16. 16.CHEESE — CHEESE RAMEKINS — BAKED CHEESE AND BREAD — CHEESE FONDU — CHEESE RELISH — CHEESE MÉRINGUES — CREAMED CHEESE — CHEESE PANCAKES — COTTAGE CHEESE — WELSH RAREBIT — BACHELOR’S RAREBIT — DELMONICO RAREBIT — PINK RAREBIT — LIPTAUER CHEESE — ROQUEFORT CHEESE GOURMET — CAMEMBERT CHEESE — CHEESE “DREAMS” — GRATED CHEESE
17. 17.SALADS — FRENCH DRESSING — TARRAGON VINEGAR — PLAIN MAYONNAISE DRESSING — GREEN COLOURING FOR MAYONNAISE — SALAD CHEESE BALLS — AMERICAN SALAD — ARTICHOKE SALAD — GREEN BEAN SALAD — WAX BEAN SALAD — BEET SALAD WITH CELERY — CABBAGE SALAD — CELERY AND PINEAPPLE SALAD — CHERRY SALAD — CUCUMBER SALAD — COUNTRY SALAD — RUSSIAN CUCUMBER SALAD — DENT DE LION SALAD — PINK EGG SALAD — ENDIVE SALAD — FETTICUS OR CORN SALAD — GARDEN SALAD — GRAPE-FRUIT SALAD — ITALIAN SALAD — LETTUCE SALAD — MACEDOINE SALAD — SPECIAL MIXED SALAD — MUSHROOM SALAD — NARRAGANSETT SALAD — PHILADELPHIA SALAD — PIMENTO SALAD WITH CHEESE BALLS — POLISH SALAD — GERMAN POTATO SALAD — AMERICAN POTATO SALAD — RED POTATO SALAD — ROMAINE SALAD — SOUTHERN SALAD — SORREL SALAD — SPANISH SALAD — SUNDAY-NIGHT SALAD — RUSSIAN TOMATO SALAD — SLICED TOMATO WITH CHIVES — WALDORF SALAD — WATERCRESS SALAD WITH ORANGES — YOKOHAMA SALAD — A SALAD SUPPER
18. 18.SAVOURIES — FRESH MUSHROOM “COCKTAILS” — CANNED MUSHROOM “COCKTAILS” — PIMENTO “COCKTAILS” — BEET SAVOURY — BEET AND EGG SAVOURY — BROWN-BREAD SAVOURY — CUCUMBER SAVOURY — CREOLE SAVOURY — EGG SAVOURY — HORSE-RADISH SAVOURY — MUSTARD SAVOURY — NEUFCHÂTEL SAVOURY — ONION SAVOURY — PICKLE SAVOURY — STUFFED OLIVE SAVOURY — CAPER SAVOURY — TOMATO MAYONNAISE SAVOURY — TOMATO SAVOURY — LIPTAUER SAVOURY — SWEET PIMENTO SAVOURY — ROUNDS OF TOAST
19. 19.SANDWICHES — SAVOURY BUTTER SANDWICHES — PROVIDENCE HOUSE CLUB SANDWICHES — APPLE SANDWICHES — CREOLE SANDWICHES — BOMBAY SANDWICHES — PEANUT-BUTTER SANDWICHES — EGG SANDWICHES — NUT SANDWICHES — LETTUCE SANDWICHES — PIMOLA SANDWICHES — PICKLE SANDWICHES — CHEESE SANDWICHES — GERMAN SANDWICHES — HONOLULU SANDWICHES
20. 20.PASTRY, PATTY CASES, Etc. — PIE-CRUST — EASY PUFF PASTE — TIMBALE CASES — BATTER FOR FRITTERS — PASTRY FOR PATTY PANS OR CASES — POTATO CRUST — ESSEX PASTRY — DUMPLINGS — CROUTONS — BREAD CRUMBS
21. 21.A FEW HOT BREADS — BAKING POWDER BISCUITS — POP OVERS — GRAHAM GEMS — TENNESSEE CORN BREAD — SOUTHERN RICE MUFFINS — RICE GRIDDLECAKES — CORN CAKES — WHEAT CAKES — GINGERBREAD — SUNDAY MORNING WAFFLES
22. 22.PLUM PUDDING AND MINCE PIE — PLUM PUDDING — PLUM PUDDING SAUCE — NUN’S BUTTER — MINCE PIE
23. 23.MENUS — THANKSGIVING DINNER — CHRISTMAS DINNER — EASTER DINNER — A DOZEN DINNERS — A DOZEN LUNCHEONS
24. 24.INDEX
25. 25.Colophon — Availability — Metadata — Catalog entries — Encoding — Revision History — External References — Corrections

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