PRICE TWO SHILLINGS. In Cloth Gilt, 3s. 6d. VEGETARIAN 1 COOKERY By A LADY. iTouLion : F. PITMAN, 20 & 21, PATERNOSTER ROW. THE UNIVERSITY LIBRARY LEEDS LEEDS UNIVERSITY LIBRARY Classmark: 010 122 4549 p } ! VEGETARIAN COOKERY. BY A LADY lut£ Prs. ^rot^cdon). WITH AN INTRODUCTION EXPLANATOUY of the PlUNCll’LES OF VEGETAIIIANI.SM. Br lUE LATE JAMES SIMPSON, Esq. -And God raid. Bohold, I have given you every herb bearing seed, which ij upon the late of ali Uie earUi, and every tree, in the wiiich is the fruit of a tree yielding seed ; to you it iihall be for meat.”— Gkn. L 29. THE SEVENTH EDITION. Y!lA5taiJ FRED. PITMAN, 20, PATERNOSTER ROW E.C, 1891. ■RiVBtSITIt LIBRARY UEDS i CONTENTS. Introduction • Paof. 1 Vegetarian Practice • 45 Soups . . . • 69 Omelets and Fritters • 71 Savoury Pies and Puddings t 82 Eggs • 87 Mushrooms • 92 Vegetables . • 93 Sauces • 109 Preparations of Cheese • 119 Sandwiches 122 Salads 123 Puddings . 124 Pancakes, Sweet Omelets and Fritters 149 Pies and Tarts 154 Prepared Fruit • 161 Cheesecakes and Custards • 166 Moulded Farinacea • 172 Creams, Jellies, etc. 176 Bread and Tea-Cakes • 193 Biscuits and Buns . . « 207 CONTENTS. Cakes Preserved Fruit, etc. Syrups, etc. Pickles Porridge, Gruel, etc. Preparations for Invalids . Index > • t Page. . 214 . 229 . 245 . 254 . 259 , 266 . 271 INTRODUCTION. In presenting a somewhat comprehensive work on Cookery, for the experience and practical carrying out of the Vegetarian system, a natnral inquiry will necessarily arise in the minds of the great majority of our readers, as to what constitutes the principle and arguments of the practice of diet thus recommended to the attention of the public. It is our purpose to answer this inquiry in the following pages ; preferring such an arrangement of matter, at the same time, as will be most likely to meet the popular objections to the system under notice. The opinions held by Vegetarians are various, and the argu- ments adduced as principally influencing their practice, will he found to differ, in accordance with the aspects of the question most esteemed by each. All these views, however, are com- prised in the principle for which we would here contend, that the Vegetarian system is established in the natural constitution of man, and is essential to the harmonions relation intended to exist between him and the external world. It will readily be understood from the announcement of the above position, that the full treatment of the subject, involving, as it does, the natural history of man in various aspects, cannot be undertaken within the limits of our present space. It will be our duty, however, to present, as briefly as is consistent with perspicuity, some of the leading facts and arguments supporting the Vegetarian system of diet, as deduced from history, anatomy, physiology, and chemistry ; reference being made, at the same time, to works in which an elaborate treatment of the system will be fonnd. It is a popular impression that the Vegetarian question is now first raised, and was almost unknown till the origin of the Vegetarian Society in the year 1848, as well as that its adherents B 2 IKTRODUCTrON.

AI-modernized reading of the original text

PRICE TWO SHILLINGS. In Cloth Gilt, 3s. 6d. VEGETARIAN COOKERY By A LADY. London: F. PITMAN, 20 & 21, PATERNOSTER ROW. Classmark: 122 4549 p } ! BY A LADY (Late Prs. Protection). WITH AN INTRODUCTION EXPLANATORY of the PRINCIPLES OF VEGETARIANISM. Br lUE LATE JAMES SIMPSON, Esq. -And God raid. Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.”— Gkn. L 29. THE SEVENTH EDITION. FRED. PITMAN, 20, PATERNOSTER ROW E.C, CONTENTS. Introduction • Paof. Vegetarian Practice • Soups . . . • Omelets and Fritters • Savoury Pies and Puddings t Eggs • Mushrooms • Vegetables . • Sauces • Preparations of Cheese • Sandwiches Salads Puddings . Pancakes, Sweet Omelets and Fritters Pies and Tarts Prepared Fruit • Cheesecakes and Custards • Moulded Farinacea • Creams, Jellies, etc. Bread and Tea-Cakes • Biscuits and Buns . . « CONTENTS. Cakes Preserved Fruit, etc. Syrups, etc. Pickles Porridge, Gruel, etc. Preparations for Invalids . Index > • t Page. . 214 . 229 . 245 . 254 . 259 , 266 . 271 In presenting a somewhat comprehensive work on Cookery, for the experience and practical carrying out of the Vegetarian system, a natnral inquiry will necessarily arise in the minds of the great majority of our readers, as to what constitutes the principle and arguments of the practice of diet thus recommended to the attention of the public. It is our purpose to answer this inquiry in the following pages ; preferring such an arrangement of matter, at the same time, as will be most likely to meet the popular objections to the system under notice. The opinions held by Vegetarians are various, and the arguments adduced as principally influencing their practice, will he found to differ, in accordance with the aspects of the question most esteemed by each. All these views, however, are comprised in the principle for which we would here contend, that the Vegetarian system is established in the natural constitution of man, and is essential to the harmonions relation intended to exist between him and the external world. It will readily be understood from the announcement of the above position, that the full treatment of the subject, involving, as it does, the natural history of man in various aspects, cannot be undertaken within the limits of our present space. It will be our duty, however, to present, as briefly as is consistent with perspicuity, some of the leading facts and arguments supporting the Vegetarian system of diet, as deduced from history, anatomy, physiology, and chemistry ; reference being made, at the same time, to works in which an elaborate treatment of the system will be fonnd. It is a popular impression that the Vegetarian question is now first raised, and was almost unknown till the origin of the Vegetarian Society in the year 1848, as well as that its adherents B INTRODUCTION.

Vegetarian cookery