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Vegetarian Cook Book: Substitutes for Flesh Foods | by E. G. Fulton



It must appeal to the judgment of every thinking man and woman that the human family are more in need of sound, wholesome advice as to what they should eat and drink than ever before. The number of physicians and dentists increases each year at an alarming rate, but the aches and ills of the suffering people do not lessen. Thousands of people find themselves in a deplorable condition, with stomachs almost worn out, having depended largely upon pre-digested foods and a long list of so-called "dyspepsia cures."

TitleVegetarian Cook Book: Substitutes for Flesh Foods
AuthorE. G. Fulton
PublisherPacific Press Publishing Company
Year1904
Copyright1904, Pacific Press Publishing Company
AmazonVegetarian Cook Book
Vegetarian Cook Book
-Why I Was Impressed To Write A Cook Book
It must appeal to the judgment of every thinking man and woman that the human family are more in need of sound, wholesome advice as to what they should eat and drink than ever before. The number of ph...
-Hygiene Of Cooking
Good Cooking Good cooking is not the result of accident, a species of good luck, as it were. There is reason in every process; a law governing every chemical change. A course of medical lectures does...
-Salads
All green vegetables that are eaten raw and dressed with acid, salt, and oil, are included in the list of salads, and they should always be served crisp and cool. Wash salad greens carefully, allowing...
-Salads. Part 2
Vegetarian Chicken Salad Chopped protose, pound. Chopped celery, 2/3 cup. Grated onion, 1 small teaspoonful. Chopped nuttolene, pound. Lemons, juice of 2. Salt Mayonnaise, 2 tablespoonfuls....
-Salads. Part 3
Protose Salad Protose, cut in small dice, 1 pound. Cold, boiled potatoes, cut into dice, 2. Finely cut celery, cup. Finely minced onion, 1 tablespoonful. Salt. Celery salt, teaspoonful. Mix thor...
-Salads. Part 4
Lima Bean Salad Lima beans, 2 cups. Strained tomatoes, 1 cups. Hard-boiled yolks, 2. Lettuce. Nut butter, 2 tablespoonfuls. Minced parsley, I tablespoonful. Salt. Sliced tomatoes. Cook beans...
-Salad Dressings
Mayonnaise Dressing Egg yolk, 1. Cooking or olive oil. Lemon juice. Salt. Sugar, 1 tablespoonful. Into a saucer break the yolk of a fresh egg; add to it a large pinch of salt, and with a fork st...
-Salad Dressings. Continued
Cream Salad Dressing Cream, 1 cup. Milk, cold. Butter, size of walnut. Salt, 1 level teaspoonful. Lemon juice, 4 tablespoonfuls. Corn starch, 1 rounded teaspoonful. Eggs, 2. Sugar, 1 level tea...
-Soups
Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable. Vegetables that are too tough and old to cook in any othe...
-Soups. Part 2
Vegetable Bouillon Vegetable soup stock, 2 quarts. Cooked and strained tomatoes, 2 cups. Bay leaves, 2. Salt, 1 tablespoonful. Onions, grated, medium size, 2. Mix all the ingredients together, a...
-Soups. Part 3
White Soubise Soup Bread, 4 or 5 slices. Onions, 4, Salt, 1 teaspoonful. Butter, 1 teaspoonful. Rich milk, 2 cups. Potatoes, 2. Flour, 1 teaspoonful. Water, 4 cups. Soak the bread in the milk...
-Soups. Part 4
Corn And Tomato Soup Kornlet, ground fine, 1 cups. Strained tomatoes, 2 cups. Water, 1 cup. Mix thoroughly, season with salt, heat to a boiling point, and serve. Cereal Consomme Cooking oil, c...
-Soups. Part 5
Lentil And Tomato Soup Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoonful. Salt. Onion, 1. Stewed tomatoes, 2 cups. Browned flour, 1 tablespoonful. Stew the lentils with the onion in t...
-Soups. Part 6
Sago Soup Sago, cup. Egg, 1. Boiling milk, 4 cups. Boiled cream. Wash the sago, add it to the boiling milk, and simmer till the sago is dissolved and forms a sort of jelly. At the moment of se...
-Soups. Part 7
Rolled Oats Soup Chopped onion, 1. Celery salt. Left-over porridge, 1 cup. Milk, 2 cups. Butter, 1 tablespoonful. Bay leaf. Water 2 cups. Salt, 1 teaspoonful. Into a saucepan put the chopped ...
-Soups. Part 8
Creole Soup Water, 2 cups. Tomatoes, 1 pint. Clove of garlic, 1. Small turnip, 1. Boiled rice, heaped tablespoonful. Small carrot, 1. Boil all together, season with a little salt, rub the vegetables...
-Entrees
Mock White Fish Rice flour, 1/3 cup. Butter, 1 scant teaspoonful. Mace, teaspoonful. Salt to taste. Milk, 1 cup. Onion grated, 1 tablespoonful. Potatoes, mashed, 3 cups. Heat the milk to boi...
-Entrees. Part 2
Mock Veal Loaf Nuttolene, pound. Minced protose, pound. Egg, well beaten, 1. Milk, cup. Sage, teaspoonful. Ground mace, teaspoonful. Butter size of an egg. 1 small onion, braized in the but...
-Entrees. Part 3
Imperial Nut Roast Pea pulp, 1 cups. Chopped walnuts, 1 cups. Bread crumbs, 1 cup. Sage. Lentil pulp, 1 cups. Egg, 1. Salt. Milk to moisten. Mix the peas, lentils, and walnuts with salt to...
-Entrees. Part 4
Hashed Protose Croquettes Protose, 1 pound. Butter, 1 tablespoonful. Salt. Potatoes, 1 pound. Eggs, 4. Mace. Boil the potatoes, mash, add the minced protose, the yolk of three eggs, salt, and m...
-Entrees. Part 5
Nut And Vegetable Stew Nuttolene, 1 cup. Turnips, cup. Chopped celery, cup. Bay leaf, 1. Salt. Carrots, 1 cups. Potatoes, 1 cups. Onion, small, 1. Butter, 1 lump. Put all on, except nuttolene...
-Entrees. Part 6
Braized Protose And Cabbage Braize protose according to the recipe, and serve with boiled cabbage. Protose Steak With Potatoes Smothered In Onions By putting a layer of sliced raw potatoes in the...
-Entrees. Part 7
Sauce Put the oil in a stew-pan, add the onion, braize till nicely browned, then add the flour, and stir until brown. Add the milk, then the protose. Season with salt. Pour this sauce over the macaro...
-Entrees. Part 8
Protose Chartreuse Vegetable stock, 2 cups. Egg, 1. Salt. Protose, pound. Rice, cooked, 1 quart. Bread crumbs, sufficient to thicken. To the stock add the protose, bread crumbs, the egg unbea...
-Entrees. Part 9
Noodles Butter, 1 tablespoonful. Salt, teaspoonful. Eggs, 2. Flour, to make a very stiff dough. Whip the egg until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll...
-Entrees. Part 10
Carrot Souffle Mashed carrots, 1 cups. Rich milk, 1 cup. Toasted bread crumbs, or granola, 1 cups. Braized onion, 1 tablespoonful. Nutmeg, 1 level teaspoonful. Yolks of eggs, 3. Beat the whites of...
-Entrees. Part 11
Vegetable Oyster Pie Vegetable oysters, 1 quart. Potatoes, 1 cup. Cream sauce, 2 cups. Pie paste sufficient to cover. Chopped parsley, 1 teaspoonful. Parsnips, 1 cup. Salt Boil the vegetables...
-Mock Turkey With Dressing
German lentils, 1 cup. Chopped walnut meats, cup. Milk, 1 cup. Salt. Celery salt. Granola or bread crumbs. Minced onion, cup. Chopped celery, 1 cup. Eggs, 2. Sage. Sliced bread. 1. Thor...
-Lentils
Lentil Hash Lentils, 1 cup. Potatoes, medium size, 2 Rice, 2 tablespoonfuls. Egg, 1. Onion, large, 1. Tomato, 1. Cooking oil, cup. Garlic, small piece. Boil the lentil, onion, tomato, potatoes...
-Rice
Rice Mold Rice, 1 cup. Milk, 2/3 cup Lemon or vanilla flavoring. Egg, 1. Sugar, 2 tablespoonfuls. Stewed fruit. Wash clean and boil the rice in two quarts of water until done. Drain off the wat...
-Macaroni
Boiled Macaroni (Plain) Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently onc...
-Macaroni. Continued
Egg Macaroni Macaroni, 1 cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs. Break macaroni into one-inch lengths and boil in salted water till tender. Drain and wash with cold water. Pu...
-Asparagus
Asparagus No. I Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often imparts to it a very unpleasant flavor. This may be remedied by blanching the...
-Beans
Baked Beans Wash one and three-fourths cups of navy beans and put them into an earthen jar, covering immediately with one and three-fourths quarts of boiling water. Add salt, cover, and put into the ...
-Onions
Contrary to the opinion of many, the onion is not objectionable as an article of food. Judiciously used it fills as important a place in cooking as salt or any other seasoning. Baked Onions Onions...
-Cauliflower
Cauliflower With Cream Sauce Divide the cauliflower into portions of convenient size before cooking. Boil slowly, or steam till tender, drain, and when dished up, pour one or two tablespoonfuls of st...
-Cabbage
Cabbage And Cream Cabbage, 1 head. Grated nutmeg. Cream, 1 cups. Butter, 2 tablespoonfuls. Flour, 1 teaspoonful. Salt. Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-p...
-Brussels Sprouts
Brussels Sprouts Plain Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water; serve with butter or cream sa...
-Beets
Select young red beets; cut off the tops half an inch from the root. If cut too close, the roots will bleed and the color will be impaired. Wash and clean carefully with the brush to remove all partic...
-Potatoes
Pre-eminent among vegetables stands the potato. The solid matter of potatoes consists largely of starch, with a small quantity of albumen and mineral salts. Potatoes also contain an acid juice, the g...
-Vegetables
The term vegetable, as here used, is applied to such plants (grains, nuts, and fruits excepted) as are cultivated and used for food. The use of a large variety of vegetables in our food assists in p...
-Vegetables. Part 2
Stewed Salsify Or Vegetable Oysters Salsify, cut in -inch slices, 1 quart. Milk, 2 cups. Butter, 1 tablespoonful. Salt to taste. Wash and scrape the salsify, slice, and put into cold water to pr...
-Vegetables. Part 3
Creamed Chestnuts Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour. Pour this over the chestnuts; serve as a veget...
-Vegetables. Part 4
Green Corn (Stewed) Green corn, 3 cups. Butter. Salt. Milk, more or less, 1 cup. Sugar. Husk and clean as for boiling corn; with a sharp knife cut off the top of the grain, being careful not to ...
-Sauces For Vegetables, Entrees, Puddings, Etc
Vegetable Soup Stock No. I Cooking oil, cup. Butter, cup-Put into a saucepan and add Carrot, medium, 1. Turnip, 1. Celery stalks, with root, 2. Parsley sprigs, 2 or 3. Onions, large, 2. Bay...
-Sauces For Vegetables, Entrees, Puddings, Etc. Part 2
Mint Sauce Mint, cup. Sugar, 1/3 cup. Lemon juice, cup. Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot. Serve with pr...
-Sauces For Vegetables, Entrees, Puddings, Etc. Part 3
Walnut Gravy Ground walnuts, 1 cup. Milk, 1 cup. Flour. Water, 2 cups. Salt to taste. Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with a little flour thickeni...
-Omelets
Omelets may be made with asparagus, cauliflower, lima beans, onions, peas, lentils, granose, gluten, rice, nuts, etc. Boil the vegetables till tender, chop fine, then beat with the eggs and proceed a...
-Eggs
Egg A La Mode Bread crumbs, 2 cups. Milk, 2 cups. Eggs, 8. Salt. Buttered toast or zwieback. Soak bread crumbs in milk, beat eggs very light, add the soaked bread crumbs, and bake for five minut...
-Beverages
Caramel-Cereal (A Substitute for Coffee) For each cup of the beverage required use two tablespoonfuls of the cereal and boil for ten to twenty minutes. Then remove to the side of the range and let s...
-Cereals
Grains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions. Rice is an exception to this, the starch being in excess. In cooking grains in ...
-Toasts
Toasts are uniformly and properly regarded as a breakfast dish, and when properly prepared are wholesome, nutritious, and appetizing, and far more conducive to health than the fried mushes and griddle...
-Toasts. Continued
Prune Whipped Toast Prune pulp, 2 cups. Sugar, 1 tablespoonful. Eggs, whites, 4. Beat the whites very stiff and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipp...
-Bakery And Breakfast Dishes
Thin batters are about the consistency of thin cream. Thick batters are like cream. Still thicker batters, which may be poured in a continuous stream, are called pour batters. Any batter is a pour bat...
-Bakery And Breakfast Dishes. Continued
Vegetarian Hot Cakes Bread crumbs, 4 cups. Flour, 1 cup. Salt, 1 teaspoonful. Sugar as desired. / . Mix all together thoroughly, and add sufficient Milk heated at 1400 or 1500, To make a thick p...
-Puddings
Lemon-Apple Tart apples, 6 Sugar, 1 cup. Lemon, I. Pare the apples and remove the core, being careful not to break the apple. Put into a granite or enameled baking-pan of suitable size. Fill the hol...
-Puddings. Part 2
Granose Mold Boiling milk, 2 cups. Granose flakes, 3 cups. Sugar, 2 tablespoonfuls. Beaten eggs, 6. Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two mi...
-Puddings. Part 3
Strawberry Souffle Fruit. Fresh strawberries, 3 quarts. Powdered sugar, 1 cups. Custard. Egg yolks, 4. Cream or milk, pint. Sugar. Meringue. Egg whites, 4. Put two and a half quarts of the ...
-Puddings. Part 4
Apple Nut Pudding Apple pulp, 2 cups. Nuttolene, pound. Eggs, 4. Sugar, cup. Bread crumbs, 1 pounds. Cinnamon or nutmeg, 1 teaspoonful. Grate sufficient tart apples to make two cups; then ...
-Puddings. Part 5
Apple Pudding (Baked) Butter, 2 tablespoonfuls. Eggs, 4. Green tart apples, grated, 6. Sugar, cup. Lemon, 1. Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the e...
-Puddings. Part 6
Fig Pudding Butter, 2 tablespoonfuls. Corn starch, cup. Flour, cup. Fig marmalade, I cups. Cream, 1 cups. Sugar, 1 cup. Eggs, 4. Mix the butter with the corn starch and flour; mix the fig...
-Pies
Pastry Dough For Pies Flour, 1 pint. Butter, 3 tablespoonfuls, rounding full, or, Olive oil, cup. Salt, 1 teaspoonful. Cold water, 6 tablespoonfuls. Chop the butter in the flour, add the water an...
-Pies. Continued
Lemon Pie (Superior) Lemons, 3. Water, 3 cups. Corn starch, 2 tablespoonfuls. Butter, 1 tablespoonful. Sugar, 2 cups. Eggs, 3. Flour, 4 tablespoonfuls. Put the water and butter into a double ...
-Cake
Frosting Egg white, beaten stiff, 1. Corn starch, 1 teaspoonful. Powdered sugar. 9 tablespoonfuls. Lemon or orange juice, 1 teaspoonful. Mix and beat together. Sunshine Cake Egg whites, 6. Egg ...
-Nut Butter
Nut butter can be easily made in the home, but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce, hence can not be made in the home. Peanuts and almon...
-Vegetarian Directory
Vegetarian Restaurants And Cafes Vegetarian Cafe, 755 Market Street, San Francisco, Cal. Vegetarian Restaurant, 44 San Pablo Avenue, Oakland, Cal. Vegetarian Restaurant, 317 West Third Street, Los ...
-Vegetarian Directory. Continued
Directory Of Sanitarium Food Factories Battle Creek Sanitarium Food Company, Battle Creek, Mich. Sanitarium Food Company, Sanitarium, Cal. Portland Sanitarium Food Company, West Avenue, Mt. Tabor,...









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