Class __jL/L^5y^ Book. -F9^ Copyriglitl^^. . COPyRIGHT DEPOSIT. Vegetarian Cook - Book By E. G. FULTON Substitutes ior ^ Rlesh Foods Pacific Press Publishing Association Mountain View, California Kans 8 City, Missouri Portland, Oregon '^'K' .^A <^<\^ Copyright. 1910. by Pacific Press Publishing Association ©CI,A'365540 PREFACE The enthusiasm with which the first edition of "The Vegetarian Cook Book" was received by the public, and the increasing demand for a more extended work on the same subject, have led to a careful revision of the book. This edition, like the former, is placed upon the market with the intention of supplying a need not met by the ordinary cook book. It is a recognized fact that the foundation for many of the ills of the human race is laid at the table through the eating of unwholesome food. Believing that preven- tion is better than cure, special attention has been given to the preparation of healthful as well as palatable dishes. True to this plan, and as suggested by the name of the book, all meat recipes have been omitted, the superiority of other foods being recognized. Nor are the advantages of a vegetarian diet any longer a matter of experiment. The prevalence of disease among animals is leading thou- sands of thinking men and women to discard flesh foods, and to turn to the more natural diet of nuts, grains, fruits, and vegetables. Special attention has been given in this book to the preparation of foods that will consti- tute appetizing and nutritious substitutes for meat dishes. An effort has also been made in all recipes to avoid such combinations of food elements as interfere with the pro- cesses of digestion. In fact, wholesome food, palatable, in (3) 4 VEGETARIAN COOK BOOK abundant variety, and with economy in the cost of prep- aration, may be said to be the message of the book. In revising the original work, many new recipes have been added, as well as several entire chapters intended to make the book of greater value for family use, and also for restaurant and sanitarium work. Accuracy in detail has been followed throughout in the preparation of recipes; and this second edition is submitted to the public with the firm belief that aU who give the book a fair trial will find a vegetarian diet both pleasing and healthful. E. G. F. CONTENTS Bakery and Breakfast Dishes 235-252 Beverages 345-350 Cake 225-233 Cereals 253-261 Dairy Dishes 285-291 Eggs 275-284 Entrees 35-94 Food Combinations 373-378 Food Tables 367-372 Fruits and Fruit Canning 323-328 Fruits and Their Preparation 315-322 General Suggestions 381-384 Hygiene of Cooking 7-12 Ices and Sherbets 329-343 Liquid Foods 293-297 Nut Preparations 307-313 Pies 213-223 Preface 3, 4 Puddings 173-203 Pudding Sauces 205-212 Salads 141-159 (5): 6 vegetarian cook book Salad Dressings 161-171 Sandwiches 299-305 Sauces for Vegetables, Entrees, Etc 131-139 Soups 13-34 Table Etiquette and Rules for Waiters 385-400 Toasts 263-273 Utensils 351-365 Vegetables 95-130 HYGIENE OF COOKING (^ GOOD COOKING =D 0=

AI-modernized reading of the original text

Class __jL/L^5y^ Book Copyright COPyRIGHT DEPOSIT. Vegetarian Cook - Book By E. G. FULTON Substitutes ior ^ Rlesh Foods Pacific Press Publishing Association Mountain View, California Kansas City, Missouri Portland, Oregon Copyright. 1910. by Pacific Press Publishing Association ©CI,A'365540 PREFACE The enthusiasm with which the first edition of "The Vegetarian Cook Book" was received by the public, and the increasing demand for a more extended work on the same subject, have led to a careful revision of the book. This edition, like the former, is placed upon the market with the intention of supplying a need not met by the ordinary cook book. It is a recognized fact that the foundation for many of the ills of the human race is laid at the table through the eating of unwholesome food. Believing that prevention is better than cure, special attention has been given to the preparation of healthful as well as palatable dishes. True to this plan, and as suggested by the name of the book, all meat recipes have been omitted, the superiority of other foods being recognized. Nor are the advantages of a vegetarian diet any longer a matter of experiment. The prevalence of disease among animals is leading thousands of thinking men and women to discard flesh foods, and to turn to the more natural diet of nuts, grains, fruits, and vegetables. Special attention has been given in this book to the preparation of foods that will constitute appetizing and nutritious substitutes for meat dishes. An effort has also been made in all recipes to avoid such combinations of food elements as interfere with the processes of digestion. In fact, wholesome food, palatable, in (3) abundant variety, and with economy in the cost of preparation, may be said to be the message of the book. In revising the original work, many new recipes have been added, as well as several entire chapters intended to make the book of greater value for family use, and also for restaurant and sanitarium work. Accuracy in detail has been followed throughout in the preparation of recipes; and this second edition is submitted to the public with the firm belief that aU who give the book a fair trial will find a vegetarian diet both pleasing and healthful. E. G. F. CONTENTS Bakery and Breakfast Dishes 235-252 Beverages 345-350 Cake 225-233 Cereals 253-261 Dairy Dishes 285-291 Eggs 275-284 Entrees 35-94 Food Combinations 373-378 Food Tables 367-372 Fruits and Fruit Canning 323-328 Fruits and Their Preparation 315-322 General Suggestions 381-384 Hygiene of Cooking 7-12 Ices and Sherbets 329-343 Liquid Foods 293-297 Nut Preparations 307-313 Pies 213-223 Preface 3, 4 Puddings 173-203 Pudding Sauces 205-212 Salads 141-159 (5): 6 vegetarian cook book Salad Dressings 161-171 Sandwiches 299-305 Sauces for Vegetables, Entrees, Etc 131-139 Soups 13-34 Table Etiquette and Rules for Waiters 385-400 Toasts 263-273 Utensils 351-365 Vegetables 95-130 HYGIENE OF COOKING (^ GOOD COOKING =D 0=