The Vegetarian Cook Book

About this eBook

Author

Fulton, Edwin Giles, 1867-

Title

Substitutes for Flesh Foods: Vegetarian Cook Book

Credits

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

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarianism

Category

Text

eBook-No.

43879

Project Gutenberg

https://www.gutenberg.org/ebooks/43879

Release Date

October 3, 2013

Copyright

Public domain in the USA.

Contents

1. 1.Vegetarian Cook Book
2. 2.WHY I WAS IMPRESSED TO WRITE A COOK BOOK.
3. 3.CONTENTS
4. 4.HYGIENE OF COOKING — GOOD COOKING — BOILING — MILK — STEAMING — STEWING — BAKING — BRAIZING — BROILING
5. 5.SALADS — SALADS — VEGETARIAN CHICKEN SALAD — ALMOND SALAD — NORMANDIE SALAD — BRAZILIAN SALAD — NESSLERODE SALAD — FRUIT SALAD — WALDORF SALAD — PROTOSE SALAD — PROTOSE AND CELERY SALAD — PEA AND ONION SALAD — ENGLISH SALAD — WATER LILY SALAD — NUT AND FRUIT SALAD — NUT SALAD — TOMATO MAYONNAISE — LIMA BEAN SALAD — PEA AND TOMATO SALAD — LETTUCE — CABBAGE SALAD — SALAD LA BLANCHE — BEET SALAD — CARROT AND BEET SALAD — STUFFED BEET SALAD — TURNIP AND BEET SALAD — ASPARAGUS AND PROTOSE SALAD — BEET AND POTATO SALAD — BEET AND POTATO SALAD NO. 2 — ASPARAGUS AND CAULIFLOWER SALAD — ASPARAGUS SALAD — BRUSSELS SPROUTS SALAD — DATE AND CELERY SALAD — MACEDOINE SALAD
6. 6.SALAD DRESSINGS — MAYONNAISE DRESSING — WHITE DRESSING — BOILED SALAD DRESSING — CREAM SALAD DRESSING (PLAIN) — CREAM SALAD DRESSING — WHITE CREAM SALAD DRESSING — FRENCH SALAD DRESSING — LETTUCE DRESSING — GOLDEN SALAD DRESSING — NUT OR OLIVE OIL SALAD DRESSING — OIL SALAD DRESSING (SOUR) — GREEN MAYONNAISE — DRESSING LA BLANCHE
7. 7.SOUPS — SOUPS — KINDS OF SOUP — CREAM SOUPS, FOUNDATION OF — CROUTONS FOR SOUP — EGG BALLS FOR SOUP — EGG DUMPLINGS FOR SOUP — NOODLES FOR SOUP — VEGETABLE BOUILLON — NUT CHOWDER SOUP — NUT FRENCH SOUP — MOCK CHICKEN SOUP — MOCK CHICKEN BROTH — PLAIN VEGETABLE SOUP (1) — PLAIN VEGETABLE SOUP (2) — WHITE SOUBISE SOUP — JULIENNE SOUP — TOMATO SOUP — BEAN AND TOMATO SOUP — TOMATO-VERMICELLI SOUP — TOMATO AND OKRA SOUP — WHITE SWISS SOUP — CORN AND TOMATO SOUP — CEREAL CONSOMME — SWISS LENTIL SOUP — SPRING VEGETABLE SOUP — TURNIP AND RICE SOUP — GERMAN LENTIL SOUP — LENTIL AND TOMATO SOUP — RICE AND NUT SOUP — BARLEY AND NUT SOUP — NUT AND OLIVE SOUP — LENTIL AND NUT SOUP — NUT NOODLE SOUP — NUT AND PEA SOUP — NUT AND BEAN SOUP — NUT AND ASPARAGUS SOUP — BROWN BEAN SOUP — WHITE BEAN SOUP — SAGO SOUP — BEAN TAPIOCA — GREEN PEA SOUP — RICE SOUP — LIMA BEAN SOUP — BREAD BISQUE — TOMATO BISQUE NO. 1 — TOMATO BISQUE NO. 2 — ROLLED OATS SOUP — FAMILY FAVORITE — NUT MEAT BROTH — PEA SOUP WITH VEGETABLE STOCK — SAVORY POTATO SOUP — CELERY AND TOMATO SOUP — NUT AND CREAM OF CORN SOUP — ARTICHOKE SOUP — IMPROMPTU SOUP NO. 1 — IMPROMPTU SOUP NO. 2 — CREOLE SOUP — PALESTINE SOUP — FRUIT SOUP (PINEAPPLE) — CHOCOLATE SOUP — FRUIT SOUP — FRUIT SOUP (SWEDISH) — FRUIT SOUP (ORANGE) — FRUIT SOUP (LEMON) — FRUIT SOUP (MARQUISE) — FRUIT SOUP (CRANBERRY) — FRUIT SOUP (GRAPE) — FRUIT SOUP (CHERRY) — FRUIT SOUP (STRAWBERRY) — RAISIN, APPLE, OR PRUNE SOUP
8. 8.ENTREES — MOCK WHITE FISH — FILLETS OF VEGETARIAN SALMON — PROTOSE ROAST WITH OLIVE SAUCE — MOCK TURKEY WITH DRESSING — DRESSING NO. 1 — DRESSING NO. 2 — ROAST DUCK (VEGETARIAN STYLE) — NUTTOLENE ROAST — MOCK VEAL LOAF — VEGETARIAN ROAST — ROAST OF PROTOSE — HAMBURGER LOAF — NUT AND GRANOLA ROAST — CREAM NUT LOAF — IMPERIAL NUT ROAST — WALNUT LOAF — WALNUT ROAST — CEREAL ROAST — NUT AND TOMATO ROAST — DRIED PEA CROQUETTES — CHICKEN CROQUETTES — HASHED PROTOSE CROQUETTES — EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. — PROTOSE WITH BROWNED POTATOES — NUT FRICASSEE WITH BROWNED SWEET POTATOES — FRIJOLES WITH PROTOSE MEXICANO — FRICASSEE OF PROTOSE WITH POTATO — GREEN CORN AND TOMATO — MOCK CHICKEN RISSOLES — NEW ENGLAND BOILED DINNER — NUT AND VEGETABLE STEW — STEWED PROTOSE (SPANISH) — PROTOSE FRICASSEE — PROTOSE STEAK SMOTHERED IN ONIONS — PROTOSE SMOTHERED WITH TOMATOES — PROTOSE POT ROAST — BRAIZED PROTOSE AND CABBAGE — PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS — PROTOSE PILAU — PROTOSE PATTIES (PLAIN) — BRAIZED PROTOSE — PROTOSE CUTLETS WITH MASHED POTATO — NUT LISBON STEAK — PROTOSE AND TOMATO — BAKED PROTOSE WITH MACARONI — SAUCE — FRIZZLED PROTOSE IN EGGS — ESCALLOPED PROTOSE — EGGPLANT BAKED WITH PROTOSE — PROTOSE JAMBALAYA — RAGOUT OF PROTOSE — PROTOSE CUTLETS — PROTOSE CHARTREUSE — PROTOSE STEAK — PROTOSE STEAK A LA TARTARE — PROTOSE OR NUTTOLENE CUTLETS — GOLDEN NUT CHARTREUSE — LENTIL HASH — LENTIL FRITTERS — WALNUT LENTIL PATTIES — LENTIL PATTIES ON MACARONI — WALNUT LENTILS — LENTIL ROAST — LENTIL NUT ROAST — RICE MOLD — RICE AND BANANA COMPOTE — RICE AND EGG SCRAMBLE — SPANISH RICE — CORN FRITTERS — PROTOSE AND RICE CHOWDER — NOODLES — VEGETABLE OYSTER A L'ITALIENNE — GREEN CORN CHOWDER (NEW ENGLAND STYLE) — SQUASH FRITTERS — BEAN CROQUETTES — SCOTCH PEA LOAF — BEAN AND NUT LOAF — CARROT SOUFFLE — OKRA GUMBO (VEGETARIAN STYLE) — BAKED POT PIE — BAKED EGGPLANT A LA CREME — MOCK CHICKEN PIE — GREEN CORN NUT PIE — VEGETABLE OYSTER PIE — VERMICELLI NUT PIE — NUT AND VEGETABLE PIE — TOMATO PIE — BOILED MACARONI (PLAIN) — MACARONI A L'ITALIENNE — MACARONI AND KORNLET — MACARONI WITH TOMATO SAUCE — MACARONI CUTLETS — CREAMED MACARONI — MACARONI IN CREAM — EGG MACARONI — BAKED MACARONI WITH EGG SAUCE — MACARONI WITH APPLE — MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1) — MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2) — MACARONI WITH GRANOLA — MACARONI CROQUETTES — MACARONI NEAPOLITAINE — MACARONI (SPANISH STYLE) — MACARONI WITH TOMATO — SCALLOPED MACARONI WITH VEGETABLE OYSTERS — SPAGHETTI IN TOMATO SAUCE — PROTOSE HASH — VEGETARIAN HAMBURGER STEAK — VEGETARIAN HAMBURGER STEAK WITH MACARONI — VEGETARIAN SAUSAGE — BAKED STUFFED TOMATOES
9. 9.VEGETABLES — VEGETABLES — GENERAL DIRECTIONS FOR VEGETABLES — POTATOES — BAKED POTATOES — MASHED POTATOES — POTATO PUFFS — MINCED POTATOES — SCALLOPED POTATOES NO. 1 — SCALLOPED POTATOES NO. 2 — HASHED BROWNED POTATOES — NEW POTATOES AND CREAM — POTATOES A LA CREME — POTATOES A LA DELMONICO — POTATO CROQUETTES (DELMONICO'S) — STEWED SALSIFY OR VEGETABLE OYSTERS — ESCALLOPED VEGETABLE OYSTER — MOCK OYSTERS — CELERY — STEWED CELERY — LENTILS (ORIENTAL STYLE) — LENTILS WITH ONIONS — CREAMED CHESTNUTS — ASPARAGUS NO. 1 — ASPARAGUS NO. 2 — ASPARAGUS POMPADOUR — PEAS — STEWED ASPARAGUS — ASPARAGUS WITH EGGS — ASPARAGUS WITH GREEN PEAS — BAKED BEANS — BAKED BEANS — PUREE OF BEANS — BEANS STEWED — BAKED BEANS WITH TOMATO SAUCE — SUCCOTASH — ONIONS — BAKED ONIONS — STUFFED ONIONS — SCRAMBLED TOMATOES — SPINACH — SUMMER SQUASH — WINTER SQUASH (HUBBARD) — PUREE OF PEAS — GREEN CORN (STEWED) — GREEN CORN (BOILED) — GREEN PEAS (VERY YOUNG AND TENDER) — PLAIN BOILED STRING BEANS — CAULIFLOWER WITH CREAM SAUCE — BAKED CAULIFLOWER — CAULIFLOWER WITH TOMATO SAUCE — STEWED CAULIFLOWER — BOILED CAULIFLOWER (PLAIN) — BROWNED CAULIFLOWER — CABBAGE AND CREAM — BAKED CABBAGE NO. 1 — BAKED CABBAGE NO. 2 — CABBAGE STEWED WITH TOMATO — SCALLOPED CABBAGE — HOLLAND CREAM CABBAGE — HOT SLAW — LADIES' CABBAGE — BRUSSELS SPROUTS PLAIN — BRUSSELS SPROUTS SAUTE — BRUSSELS SPROUTS BAKED WITH CRUMBS — BEETS — BEET GREENS — BEET STALKS WITH BUTTER SAUCE — BEETS AND POTATOES — BAKED BEETS — BOILED BEETS — YOUNG BEETS — BEET AND POTATO HASH — BAKED PARSNIPS — PARSNIPS IN EGG SAUCE — STEWED PARSNIPS — YOUNG TURNIPS — MASHED TURNIPS — HOLLAND BOILED TURNIP — FRENCH CARROTS — CARROTS A LA CREME — CARROTS WITH EGG SAUCE — PUREE OF CARROTS — TO DRESS CUCUMBERS
10. 10.SAUCES — VEGETABLE SOUP STOCK NO. 1 — VEGETABLE STOCK NO. 2 — OLIVE SAUCE — BROWN REGENCY SAUCE (For Vegetables and Roasts) — HOLLANDAISE SAUCE — SAUCE IMPERIAL — MINT SAUCE — WHITE CREAM SAUCE FOR VEGETABLES — GERMAN SAUCE — TOMATO SAUCE — IDEAL CHILI SAUCE — NUT GRAVY NO. 1 — NUT GRAVY NO. 2 — CREAM TOMATO SAUCE — TOMATO CREAM SAUCE — BROWN SAUCE FOR VEGETABLES AND ROASTS — WALNUT GRAVY — PARSLEY SAUCE — BROWN SAUCE — CREAM SAUCE — EGG SAUCE — BREAD SAUCE — HARD SAUCE — GOLDEN SAUCE — VANILLA SAUCE — ORANGE SAUCE — LEMON SAUCE FOR PUDDING NO. 1 — LEMON SAUCE NO. 2 — SAUCE FOR PLUM PUDDING
11. 11.EGGS — OMELETS — OMELET SOUFFLE NO. 1 — OMELET SOUFFLE NO. 2 — PLAIN OMELET (FRENCH) — PROTOSE OMELET — GLUTEN OMELET — RICE OMELET — APPLE OMELET — GRANOSE OMELET — OMELET WITH TOMATO — ONION OMELET — GREEN PEA OMELET — ASPARAGUS OMELET — EGG A LA MODE — CURDLED EGGS — JELLIED EGGS — SHIRRED EGGS — CREAM SHIRRED EGGS — FLOATED EGGS — BAKED EGGS IN TOMATO CASES — MUMBLED EGGS — SCRAMBLED EGGS WITH SUGAR CORN — SCRAMBLED EGGS WITH ONIONS — SCRAMBLED EGGS WITH PROTOSE — SCRAMBLED EGGS WITH PARSLEY — POACHED EGGS ON TOAST — POACHED EGGS — POACHED EGGS ON GRANOSE
12. 12.BEVERAGES — CARAMEL-CEREAL (A Substitute for Coffee) — CHOCOLATE (Sanitas) — FRUIT NECTAR — STRAWBERRY SHERBET — MINT JULEP — FRUIT CUPS — LEMONADE NO. 1 — LEMONADE NO. 2 — ORANGEADE — APOLLINARIS LEMONADE — PINEAPPLE LEMONADE
13. 13.CEREALS — CEREALS — OATMEAL — ROLLED OATS — CRACKED WHEAT — PEARL WHEAT — PEARL BARLEY — FARINA — RICE (SOUTHERN STYLE) — RICE (WESTERN STYLE) — RICE WITH RAISINS — BROWNED RICE — CORN MEAL MUSH — GRAHAM PORRIDGE — GRAHAM PORRIDGE WITH DATES — GLUTEN-GRANOLA MUSH
14. 14.TOASTS — TOASTS — MILK TOAST — CREAM TOAST — AMERICAN OR FRENCH TOAST — BOSTON CREAM TOAST — NUN'S TOAST — NUT GRAVY TOAST — PRUNE WHIPPED TOAST — PRUNE TOAST — DATE TOAST — PROTOSE TOAST — NUTTOLENE ON TOAST — BERRY TOAST — BANANA TOAST NO. 1 — BANANA TOAST NO. 2 — DATE TOAST WITH WALNUTS — TOMATO TOAST — ASPARAGUS TOAST — APPLE TOAST — APRICOT TOAST
15. 15.BAKERY AND BREAKFAST DISHES — BAKERY AND BREAKFAST DISHES — GEMS OR PUFFS (PLAIN) — CORN GEMS — WHOLE-WHEAT AND GRAHAM GEMS — GRANOSE PUFFS — VEGETARIAN HOT CAKES — GREEN CORN GRIDDLE CAKES — BAKED CORN PIE — POPOVERS — CORN BREAD WITHOUT BAKING POWDER NO. 1 — HOE CAKE — CORN BREAD WITHOUT BAKING POWDER NO. 2 — CORN BREAD NO. 3 — GEORGIA PONES — BOSTON BROWN BREAD
16. 16.PUDDINGS — LEMON-APPLE — FARINA MOLD — BROWN BETTY — STRAWBERRY SHORT CAKE — STRAWBERRY GRANOSE — FLOATING ISLAND — CORN STARCH BLANC MANGE — GRANOSE MOLD — PINEAPPLE TAPIOCA — BANANA TAPIOCA — DATES STUFFED WITH MALTED NUTS — SAGO FRUIT — RICE PATTIES — LEMON OMELET — LEMON HONEY — STRAWBERRY SOUFFLE — PLAIN CUSTARD — CARAMEL CUSTARD — TAPIOCA CUSTARD (RICH) — RICE PUDDING — CREAM RICE PUDDING — SANITAS CHOCOLATE PUDDING — APPLE NUT PUDDING — PRUNE TAPIOCA PUDDING — PRUNE PUDDING — BREAD PUDDING — PRESSED FRUIT PUDDING — SNOW PUDDING — APPLE PUDDING (BAKED) — PLUM PUDDING — CABINET PUDDING — CREAM SAGO PUDDING — STEAMED FRUIT PUDDING — SPONGE PUDDING — FIG PUDDING — DATE PUDDING — ADELAIDE PUDDING — CEREAL PUDDING
17. 17.PIES — PASTRY DOUGH FOR PIES — PUMPKIN FOR PIES — PUMPKIN PIES — PUMPKIN PIES WITHOUT EGGS — SANITAS CHOCOLATE CUSTARD PIE NO. 1 — SANITAS CHOCOLATE CUSTARD PIE NO. 2 — HYGIENIC MINCE MEAT (For Six Pies) — MINCE PIE — BAKER'S CUSTARD PIE — LEMON PIE (SUPERIOR) — COCOANUT PIE — WASHINGTON CREAM PIE — PRUNE PIE — APPLE PIE — RHUBARB PIE — BLUEBERRY PIE
18. 18.CAKE — FROSTING — SUNSHINE CAKE — ORANGE CAKE — ANGEL CAKE — SPONGE SHEET — SIMPLE SPONGE CAKE — FAVORITE SPONGE CAKE — NUT SPONGE CAKE — MARGUERITES — SPONGE JELLY CAKE — ALMOND MACAROONS
19. 19.NUT BUTTER — NUT BUTTER — PROCESS NO. 1 — PROCESS NO. 2 — PROCESS NO. 3 — SALTED NUT BUTTER — ALMOND BUTTER — BRAZIL NUT BUTTER — PEANUT MEAL — NUT BUTTER FOR THE TABLE — PEANUT CREAM
20. 20.VEGETARIAN DIRECTORY — VEGETARIAN RESTAURANTS AND CAFES — DIRECTORY OF SANITARIUMS — DIRECTORY OF SANITARIUM FOOD FACTORIES
21. 21.INDEX

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