CASSELL’S VEGETARIAN COOKERY.
A MANUAL OF CHEAP AND WHOLESOME DIET.
BY A.G. PAYNE, B.A.
AUTHOR OF “CHOICE DISHES,” ETC.
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CASSELL & COMPANY, LIMITED:
LONDON, PARIS & MELBOURNE.
1891.
ADVERTISEMENTS
PREFACE
INTRODUCTION
CHAPTER 1. SOUPS.
CHAPTER II.
SAUCES.
CHAPTER III.
SAVOURY RICE, MACARONI, OATMEAL, &c.
CHAPTER IV.
EGGS (SAVOURY) AND OMELETS.
CHAPTER V.
SALADS AND SANDWICHES.
CHAPTER VI.
SAVOURY DISHES.
CHAPTER VII.
VEGETABLES.
CHAPTER VIII.
VEGETABLES, FRESH.
CHAPTER IX. PRESERVED VEGETABLES AND FRUITS.
Asparagus, Tinned
Peas, Tinned
French Beans, Tinned
Flageolets, Tinned
Brussels Sprouts, Tinned
Spinach, Tinned
Carrots, Tinned
Turnips, Tinned.—Proceed exactly the same as in the case
of carrots.
Fond d’Artichoke
Macedoines
Tinned Fruits
Apricots, Tinned
Peaches, Tinned.—These can be treated in exactly a similar
way to the apricots.
Peaches and Apricots, with Cream
Pine-apple, Tinned
Pears, Tinned
Fruits, Bottled
CHAPTER X. JELLIES (VEGETARIAN) AND JAMS.
Blackberry Jelly
Lemon Jelly
Orange Jelly
Black Currant Jelly
Red Currant Jelly.—Red currant jelly can be made in
exactly a similar manner, substituting red currants for black.
Raspberry Jelly
Apple Jam and Apple Jelly
Damson Jelly
Pine-apple Jelly
Apricot Jelly
Mulberry Jelly
Jams
CHAPTER XI.
CREAMS, CUSTARDS, AND CHEESE-CAKES.
Creams
Maraschino Cream.—This is simply made by mixing a
small glass of maraschino with some whipped cream, properly
sweetened.
Coffee Cream
Chocolate Cream.—Take about two ounces of the very best
chocolate and dissolve it in a little boiling water; let it get
cold, and then mix with the whipped sweetened cream.
Vanilla Cream.—Vanilla cream is nicest when a fresh
vanilla pod is used for the purpose, but a more simple process
is to use a little essence of vanilla.
Orange Cream.—Rub some lumps of sugar on the outside
of an orange, and pound this sugar very finely, and then mix
it with the whipped cream.
Lemon Cream.—Proceed exactly as in making orange
cream, only substituting lemon for orange.
Strawberry Cream
Pistachio Cream
Custards
Cheap Custard
Apple Custard
Cheese-cakes
Cheese-cakes from Curds
Cheese-cakes from Potatoes
Orange Cheese-cake.—Proceed
exactly as above, only substituting two oranges for two lemons.
Almond Cheese-cakes.—Proceed
exactly as above, only instead of rubbing the sugar on the outside of
lemons add a small quantity of essence of almonds.
Apple Cheese-cakes.—Apple
cheese-cakes can be made in a similar manner to apple custard, the
only difference being that the mixture is baked till it sets.
CHAPTER XII. STEWED FRUITS AND FRUIT ICES.
Compote of Fruit
Apples, Stewed
Stewed Pears
Stewed Rhubarb
Gooseberries, Stewed
Prunes, Stewed
Plums, Stewed
Cherries, Stewed
Ices
Ice Cream, Cheap
Ices from Fresh Fruits
Ices from Jam
Ice, Lemon-Water
Ice, Orange-Water.—Act exactly as in lemon-water,
using oranges instead of lemons, and syrup containing less
sugar.
Ice, Water Fruit
CHAPTER XIII. CAKES AND BREAD.
Bread
CHAPTER XIV. PIES AND PUDDINGS.
Pastry without Butter
Pastry with Butter
Puddings
INDEX.
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