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New Vegetarian Dishes | by Mrs. Bowdich



There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfils the requirements, and even that one is, I find, rather severely criticised by ladies who know anything about the matter. To have to live by some of them would almost make a vegetarian turn meat-eater. Most are compilations from other books with the meat dishes left out, and a little porridge and a few beans and peas thrown in. All of them, I believe, contain a lot of puddings and sweets, which certainly are vegetarian, but which can be found in any ordinary cookery book.

TitleNew Vegetarian Dishes
AuthorMrs. Bowdich
PublisherLondon George Bell & Sons
Year1892
Copyright1892, London George Bell & Sons
Amazon221 New Vegetarian Dishes

By Mrs. Bowdich, Author Of "Confidential Chats With Mothers"

With Preface By Ernest Bell, M.A., Treasurer Of The London Vegetarian Society

-Preface
There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only...
-Haricot Beans
Among the pulses there is none more nourishing, more generally liked, nor more useful to the vegetarian cook than the haricot bean. Whether on account of its refined flavour, its delicate colour, its ...
-Lentils
Next in usefulness to the haricot bean comes the German lentil. This must not be confounded with the Egyptian lentil, which closely resembles the split pea; for not only is the former double the price...
-Thickenings For Soups And Sauces
Pearl barley is invaluable for thickening soups, sauces, etc. It should be strained away when the required consistency is obtained, for if left in too long the flavour is apt to be found a little too...
-Frying In Oil
A medium-sized iron saucepan and a wire basket to fit it easily should be kept for this purpose. Fill about a third of the saucepan with oil (be quite sure that the quality is good), put in the wire b...
-Soups
No. 1. Artichoke Soup 3 pounds Jerusalem artichokes after peeling. 2 pints water. 1 pint milk. 2 ounces butter. 2 teaspoons salt. 2 shalots. 2 teaspoons chopped celery. 1 tablespoon sago. 1 doz...
-Soups. Part 2
No. 5. Celery Soup 3 large heads of celery. 1 large onion. 1 potato. 3 pints water. 1 dozen peppercorns. 2 ounces butter. 3/4 ounce flour. 1 1/2 teaspoons salt. 1/2 pint milk. 1 pinch of mace. ...
-Soups. Part 3
No. 10. Lentil Soup 1 pint lentils. 2 quarts water. 1 1/2 ounces butter. 1 carrot. 1 onion. 1 turnip. 1 potato. 1 teaspoon salt. 1 tablespoon minced parsley. Slice the vegetables and fry in th...
-Soups. Part 4
No. 15. Onion Soup 6 onions. 2 Spanish ditto. 4 potatoes. 1 quart water. 2 teaspoons salt. 2 teaspoons sago. 1 1/2 ounces butter. 1 dozen peppercorns, and a suspicion of mace and mixed herbs i...
-Soups. Part 5
No. 21. Rice Soup (Very suitable for children). 1/4 pint rice. 3 pints water. 1 pint milk. 1 1/2 ounces butter. 1 large turnip. 1 large onion. 1 large potato. 1 teaspoon salt. Place the butter in ...
-Soups. Part 6
No. 27. Turnip Soup 10 turnips. 2 onions. 2 potatoes. 1 small stick of celery. 1 pint milk. 3 pints water. 2 ounces butter. 2 teaspoons salt. 1 teaspoon peppercorns. Dissolve the butter in a...
-Stews
No. 31. Brighton Stew 1/2 pound cooked haricot beans. 1/2 pint fresh green peas. 1 small cauliflower. 6 small onions. 1 pint haricot bean stock. 1 ounce butter. 1/2 ounce flour. The juice of half...
-Stews. Part 2
No. 37. Stewed Mushrooms For Mushroom Patties, etc. 6 ounces mushrooms. 3/4 pint of milk. Pepper and salt to taste. 1 ounce butter. 1/2 ounce flour. Place the butter and flour in a small stewpan...
-Stews. Part 3
No. 43. Haricot Bean Stew 1 pint soaked haricot beans. 4 potatoes. 2 large onions. 1/2 ounce butter 1 quart water. 1 teaspoon salt. Prepare and slice the vegetables, place them with the butter, be...
-Stews. Part 4
No. 49. Lentil Stew With Forcemeat Cutlets 1 quart soaked lentils. 1 carrot. 1 turnip. 1 onion. 1 teaspoon Worcester sauce. 2 teaspoons salt. 1 ounce butter. Forcemeat. Simmer the lentils gently i...
-Stews. Part 5
No. 53. Tomato Ragout 9 tomatoes. 1 large onion. 1 large turnip. 1 large carrot. 1 small stick of celery. 1 1/2 pints water. 1 teaspoon salt. 1/2 teaspoon pepper. 2 ounces butter. 1 ounce br...
-Fritters
No. 57. Savoury Almond Fritters Yolk of hard-boiled egg. 3 Brazil nuts. 1 baked potato. 2 raw yolks of eggs. The whites of ditto. 1 shalot. 1 pinch of mixed sweet herbs. 1 teaspoon ground almonds...
-Fritters. Continued
No. 68. Semolina Fritters (Sweet) 1 pound cooked semolina. 3 teaspoons sugar. 4 eggs. 1 ounce butter. A little flavouring according to taste. Mix thoroughly all the ingredients, except the butter...
-Croquettes
No. 62. Haricot Bean Croquettes 1/2 pint soaked haricot beans. 1/4 pint water. 1/4 pint milk. 1 ounce butter. 4 ounces bread crumbs. 2 or 3 shalots. 1/2 teaspoon salt. 1/4 teaspoon white sugar...
-Savoury Dishes
No. 71. Asparagus And Egg On Toast 25 large heads of asparagus. 1 gill tomato sauce Nos. 178, 179. 4 eggs. 1 ounce of butter. Pepper and salt to taste. 6 rounds of toasted bread. Dissolve one ounce...
-Savoury Dishes. Part 2
No. 84. Lentil Cakes A Savoury. 1/4 pound flour. 2 ounces butter. A pinch of salt. 1/4 pound cooked lentils and vegetables mixed. Frying oil. 1/2 teaspoon baking powder. Mix the flour, butter, sal...
-Savoury Dishes. Part 3
No. 89. Green Peas And Carrots On Toast 10 or 12 button carrots. 1/2 pint fresh green peas. A little more than a gill of white stock. 1 ounce butter. 1 ounce flour. 6 rounds of toasted bread. Scr...
-Savoury Dishes. Part 4
No. 112. Spinach With Peas And Tomatoes 2 pounds spinach. 1/2 pound shelled green peas. 1 onion. 1/2 pint tomato juice. A little pepper. 3 teaspoons salt. 1 ounce butter. 1/2 ounce flour. A litt...
-Savoury Potato Dishes
No. 90. Baked Potatoes With Sage And Onion 2 large potatoes. 6 onions. 2 teaspoons sage. 1 ounce bread crumbs. 2 ounces butter. 1/2 teaspoon each salt and pepper. Peel the potatoes and cut them ...
-Stuffed Potatoes
No. 97. Stuffed Potatoes 8 good-sized potatoes. 20 button mushrooms. 2 hard-boiled eggs. 1 teaspoon salt. 1 teaspoon sweet herbs. 2 ounces butter. 1 tablespoon minced parsley. 1 tablespoon milk o...
-Sausages
No. 102. Sausages 1/2 pint soaked lentils. 1 1/2 pints water. 4 teaspoons sage. 1 teaspoon mixed herbs. 1 teaspoon salt. 1 teaspoon pepper. 1/2 teaspoon grated lemon rind. A little grated nutm...
-Savoury Semolina Dishes
No. 108. Semolina Sausages 8 ounces mashed potatoes. 8 ounces sprouts or cabbage. 6 ounces cooked semolina. 2 ounces bread crumbs. 2 teaspoons mixed herbs. 1 egg. 1 teaspoon salt. 1/2 teaspoon pe...
-Savoury Tomato Dishes
No. 115. Tomatoes In Batter (Plain) 4 fresh tomatoes. 2 eggs. 2 teaspoons flour. 1/2 pint milk. 1 ounce butter. 1 teaspoon salt. 1/2 teaspoon pepper. Scald and peel the tomatoes, and cut them in h...
-Savoury Vegetable Marrow Dishes
No. 119. Vegetable Marrow With Potato Balls 1 vegetable marrow. 10 or 12 floury potatoes. 1 egg. 1 1/2 ounces butter. Pepper and salt. Peel the potatoes, boil until tender, strain, and dry them we...
-Savoury Haricots Dishes
No. 79. Haricots On Bread 1/2 pint soaked haricot beans. 1 pint water. 2 tablespoons mashed potato. 1 dozen Brussels sprouts. 3 onions. The yolks of 2 eggs. 1 gill of rich sauce. 1 teaspoon salt....
-Forcemeat
No. 77. Forcemeat 6 teaspoons chopped parsley. 3 teaspoons mixed sweet herbs. 3 teaspoons grated lemon rind. 2 teaspoons pepper. 1 teaspoon salt. 1/2 teaspoon powdered mace. 4 ounces bread crumbs. ...
-Souffles
No. 124. Bread Souffle As a Sweet or a Savoury. 2 eggs. 4 tablespoons bread crumbs. 1/2 ounce butter for dish. 3 teaspoons white sugar, or 1/2 teaspoon salt. 1 teaspoon mixed herbs. Beat the egg...
-Souffles. Continued
No. 129. Haricot Bean Soufflé 1/2 pound cooked haricot beans. 1 large onion. 1 teaspoon mixed herbs. 1 teaspoon salt. 1/2 ounce butter for dish. 1 tomato. 3 eggs. 1 ditto hard boiled. Mince the ...
-Curries
No. 136. Curried Beetroot And Cucumber 1 cucumber. 1 beetroot. 2 shalots. 1/2 pint water. 1 teaspoon curry powder. 2 tablespoons cooked haricot beans. 2 ounces butter. 1 teaspoon flour. 1 teaspo...
-Vegetable Dishes
No. 143. Artichokes With Sauce Royale 3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water....
-Vegetable Dishes. Continued
No. 148. Tasty Greens 2 eggs. 1 ounce butter. 1/2 pound cooked greens of any kind. Salt and pepper to taste. Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and s...
-Potato Dishes
No. 152. Mashed Potatoes 1/2 dozen large potatoes. 1 ounce fresh butter. 3 tablespoons milk. 1/2 teaspoon salt. 1/4 teaspoon pepper. Wash and scrub the potatoes until perfectly free from dirt and m...
-Sauces
No. 156. Sauce A La Bonne Femme 2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. 1/2 pint lentil or haricot bean stock. 1/2 teaspoon mixed herbs. Salt and pepper to tas...
-Sauces. Continued
No. 165. Haricot Bean Sauce 1 pint soaked haricot beans. 1 pints water. 1 onion. 1 ounce each flour and butter. 3/4 teaspoon salt. 1/2 teaspoon mixed herbs. 1 inch cinnamon. 1 dozen peppercorn...
-Curry Sauces
No. 161. Curry Sauce 1/2 pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder. 1 small carrot. 1 pint water. 1/2 teaspoon salt. 1 ounce each flour and butter. Sl...
-Lentil Sauces
No. 166. Lentil Sauce 1/2 pint soaked lentils. 1/2 pint water. 1/2 pint tomato juice. 1 onion. 1 teaspoon salt. 24 peppercorns. A pinch of mixed herbs. 1/2 ounce flour. 1/2 ounce butter. Sim...
-Salad Sauces
No. 173. Salad Sauce 1/2 pint soaked haricot beans. 1 onion. 1 ounce butter. 1/2 teaspoon salt. 1 tablespoon vinegar. 1 strip lemon peel. A tiny piece of mace. 1 pint water. 1/2 dozen peppercorn...
-Tomato Sauce
No. 178. Tomato Sauce 1 pound tomatoes. 1 carrot. 1 turnip. 1 onion. A few peppercorns. 1/4 pint water. 1/2 teaspoon salt. 2 ounces butter. 1 ounce flour. Scald and peel the tomatoes, and slice...
-Salads
No. 186. Beetroot Salad 2 medium-sized beets. Hard-boiled yoke of 1 egg. Tablespoon chopped watercress. Pepper and salt to taste. Sauce No. 176. Peel and slice the beets (about a quarter of an inch...
-Puddings
No. 203. Lentil Pudding 1 tablespoon soaked lentils. 1/4 pint water. 2 tablespoons soaked sago. 1/2 ounce butter. 1 turnip. 1 carrot. 1 shalot. 1/2 teaspoon salt. Paste for crust No. 207. Slic...
-Pie
No. 195. Alexandra Pie 1 pint soaked haricot beans. 1 carrot. 1 turnip. 2 onions. 1/2 pint liquor. 1 ounce butter. 1/2 pound mashed potatoes. 2 ounces bread crumbs. 1 egg. 1 teaspoon salt. 1 q...
-Pastries
No. 197. Baked Batter 3 ounces flour. 2 eggs. 1/2 pint milk. 1 ounce butter. A pinch of salt. Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the mi...
-Apples
No. 214. Purée Of Apples Very suitable for young children. 1/2 pint water. 24 lumps sugar. 6 apples. A little cinnamon or cloves. Dissolve the sugar in the water, then add the cloves and apples (...
-Pears
No. 218. Masked Pears 6 stewing pears. 3/4 pint water. 1 egg. 6 tablespoons bread crumbs. 24 lumps sugar. 1 inch cinnamon stick. Jam. 1/2 ounce butter. Make a syrup of the sugar and water, pe...
-Fruits
No. 217. Stewed French Plums 1 pound French plums. 6 or 8 lumps of sugar. Water. Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan,...






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previous page: Vegetarian Cook Book: Substitutes for Flesh Foods | by E. G. Fulton
  
page up: Cook Books
  
next page: One Hundred And One Practical Non-Flesh Recipes | by Margaret Blatch