New Vegetarian Dishes
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NEW VEGETARIAN DISHES
PREFACE.
GENERAL HINTS.
Haricot Beans.
Lentils.
Split Peas, etc.
Thickenings for Soups and Sauce.
Frying in Oil.
Bread Crumbs.
RECIPES.
SOUPS.
No. 1.—Artichoke Soup.
No. 2.—Asparagus Soup.
No. 3.—Brown Soup.
No. 4.—Carrot Soup.
No. 5.—Celery Soup.
No. 6.—Chestnut Soup.
No. 7.—French Bean Soup.
No. 8.—Green Kale Soup.
No. 9.—Haricot Bean Soup.
No. 10.—Lentil Soup.
No. 11.—Lentil Broth.
No. 12.—Lentil Tea.
No. 13.—Mulligatawny Soup.
No. 14.—Oatmeal Soup.
No. 15.—Onion Soup.
No. 16.—Parsnip Soup.
No. 17.—Pea Soup.
No. 18.—Dried Green Pea Soup.
No. 19.—Fresh Green Pea Soup.
No. 20.—Potato Soup.
No. 21.—Rice Soup.
No. 22.—Sea Kale Soup.
No. 23.—Semolina Soup.
No. 24.—Brown Stock.
No. 25.—White Stock.
No. 26.—Tomato Soup.
No. 27.—Turnip Soup.
No. 28.—Vegetable Soup.
No. 29.—Vegetable Marrow Soup.
No. 30.—Vermicelli Soup.
No. 1.—Artichoke Soup.
No. 2.—Asparagus Soup.
No. 3.—Brown Soup.
No. 4.—Carrot Soup.
No. 5.—Celery Soup.
No. 6.—Chestnut Soup.
No. 7.—French Bean Soup.
No. 8.—Green Kale Soup.
No. 9.—Haricot Bean Soup.
No. 10.—Lentil Soup.
No. 11.—Lentil Broth.
No. 12.—Lentil Tea.
No. 13.—Mulligatawny Soup.
No. 14.—Oatmeal Soup.
No. 15.—Onion Soup.
No. 16.—Parsnip Soup.
No. 17.—Pea Soup.
No. 18.—Dried Green Pea Soup.
No. 19.—Fresh Green Pea Soup.
No. 20.—Potato Soup.
No. 21.—Rice Soup.
No. 22.—Sea Kale Soup.
No. 23.—Semolina Soup.
No. 24.—Brown Stock.
No. 25.—White Stock.
No. 26.—Tomato Soup.
No. 27.—Turnip Soup.
No. 28.—Vegetable Soup.
No. 29.—Vegetable Marrow Soup.
No. 30.—Vermicelli Soup.
STEWS.
No. 31.—Brighton Stew.
No. 32.—Carrot Stew.
No. 33.—Stewed Cucumber.
No. 34.—Stewed Cucumber and Beetroot.
No. 35.—Stewed Cucumber with Sauce Piquante.
No. 36.—Braized Cucumber with Tomato Sauce.
No. 37.—Stewed Mushrooms.
No. 38.—Potato Stew.
No. 39.—Baked Potato Stew.
No. 40.—Stewed Green Peas.
No. 41.—Green Pea and Lettuce Stew.
No. 42.—Green Pea and Potato Stew.
No. 43.—Haricot Bean Stew.
No. 44.—Haricot Bean Stew.
No. 45.—Haricot Bean Stew.
No. 46.—Haricot Bean Ragoût.
No. 47.—Haricot Bean and Green Pea Stew.
No. 48.—Irish Stew.
No. 49.—Lentil Stew with Forcemeat Cutlets.
No. 50.—Rice Stew.
No. 51.—Spanish Onion Stew.
No. 52.—Tennis Stew.
No. 53.—Tomato Ragoût.
No. 54.—Rich Baked Vegetable Stew.
No. 55.—Vegetable Ragoût.
No. 56.—Stewed Vegetable Marrow.
No. 31.—Brighton Stew.
No. 32.—Carrot Stew.
No. 33.—Stewed Cucumber.
No. 34.—Stewed Cucumber and Beetroot.
No. 35.—Stewed Cucumber with Sauce Piquante.
No. 36.—Braized Cucumber with Tomato Sauce.
No. 37.—Stewed Mushrooms.
No. 38.—Potato Stew.
No. 39.—Baked Potato Stew.
No. 40.—Stewed Green Peas.
No. 41.—Green Pea and Lettuce Stew.
No. 42.—Green Pea and Potato Stew.
No. 43.—Haricot Bean Stew.
No. 44.—Haricot Bean Stew.
No. 45.—Haricot Bean Stew.
No. 46.—Haricot Bean Ragoût.
No. 47.—Haricot Bean and Green Pea Stew.
No. 48.—Irish Stew.
No. 49.—Lentil Stew with Forcemeat Cutlets.
No. 50.—Rice Stew.
No. 51.—Spanish Onion Stew.
No. 52.—Tennis Stew.
No. 53.—Tomato Ragoût.
No. 54.—Rich Baked Vegetable Stew.
No. 55.—Vegetable Ragoût.
No. 56.—Stewed Vegetable Marrow.
FRITTERS, Etc.
No. 57.—Savoury Almond Fritters.
No. 58.—Savoury Batter Fritters.
No. 59.—Brazil Rissoles.
No. 60.—Egg and Tomato Fritters.
No. 61.—Golden Marbles.
No. 62.—Haricot Bean Croquettes.
No. 63.—Kromskies.
No. 64.—Mushroom Croquettes.
No. 65.—Potato Fritters.
No. 66.—Savoury Fritters.
No. 67.—Savoury Queen Fritters.
No. 68.—Semolina Fritters (Sweet).
No. 69.—Vermicelli and Cheese Fritters.
No. 70.—Vermicelli and Cheese Fritters.
No. 57.—Savoury Almond Fritters.
No. 58.—Savoury Batter Fritters.
No. 59.—Brazil Rissoles.
No. 60.—Egg and Tomato Fritters.
No. 61.—Golden Marbles.
No. 62.—Haricot Bean Croquettes.
No. 63.—Kromskies.
No. 64.—Mushroom Croquettes.
No. 65.—Potato Fritters.
No. 66.—Savoury Fritters.
No. 67.—Savoury Queen Fritters.
No. 68.—Semolina Fritters (Sweet).
No. 69.—Vermicelli and Cheese Fritters.
No. 70.—Vermicelli and Cheese Fritters.
SAVOURIES.
No. 71.—Asparagus and Egg on Toast.
No. 72.—Rolled Batter Stuffed with Forcemeat.
No. 73.—Boiled Savoury Batter.
No. 74.—Cheese Mixture.
No. 75.—Chestnuts with Maitre d'Hotel Sauce.
No. 76.—Savoury Eggs on Toast.
No. 77.—Forcemeat.
No. 78.—Forcemeat Balls.
No. 79.—Haricots on Bread.
No. 80.—Savoury Haricots on Toast.
No. 81.—Haricot Beans with Eggs.
No. 82.—Haricot Beans Garnished.
No. 83.—Haricot Mould (Hot).
No. 84.—Lentil Cakes.
No. 85.—Savoury Mixture.
No. 86.—Savoury Mixture.
No. 87.—Mushrooms à la Française.
No. 88.—Savoury Pancakes.
No. 89.—Green Peas and Carrots on Toast.
No. 90.—Baked Potatoes with Sage and Onion.
No. 91.—Casserole of Potatoes.
No. 92.—Potato and Celery Balls.
No. 93.—Potatoes and Eggs with Celery Sauce.
No. 94.—Fried Potato with Eggs.
No. 95.—Potato Olives.
No. 96.—Potato Pyramids.
No. 97.—Stuffed Potatoes.
No. 98.—Stuffed Potatoes.
No. 99.—Savoury Rice Balls.
No. 100.—Savoury Rissoles.
No. 101.—Sage and Onion Patties.
No. 102.—Sausages.
No. 103.—Sausages in Batter.
No. 104.—Brussels Sprouts Sausages.
No. 105.—Sausages with Curry Flavour.
No. 106.—Lentil and Tomato Sausages with Piquante Sauce.
No. 107.—Savoury Sausages.
No. 108.—Semolina Sausages.
No. 109.—Savoury Semolina.
No. 110.—Savoury Semolina and Cheese.
No. 111.—Spanish Onions Stuffed.
No. 112.—Spinach with Peas and Tomatoes.
No. 113.—Surprise Balls.
No. 114.—Toad-in-the-Hole.
No. 115.—Tomatoes in Batter.
No. 116.—Tomatoes in Batter.
No. 117.—Tomato and Egg on Toast.
No. 118.—Turnips with Poached Eggs.
No. 119.—Vegetable Marrow with Potato Balls.
No. 120.—Vegetable Marrow Rings with Tomato Batter.
No. 121.—Vegetable Marrow Stuffed.
No. 122.—Vegetable Marrow Stuffed.
No. 123.—Vermicelli and Cheese.
No. 71.—Asparagus and Egg on Toast.
No. 72.—Rolled Batter Stuffed with Forcemeat.
No. 73.—Boiled Savoury Batter.
No. 74.—Cheese Mixture.
No. 75.—Chestnuts with Maitre d'Hotel Sauce.
No. 76.—Savoury Eggs on Toast.
No. 77.—Forcemeat.
No. 78.—Forcemeat Balls.
No. 79.—Haricots on Bread.
No. 80.—Savoury Haricots on Toast.
No. 81.—Haricot Beans with Eggs.
No. 82.—Haricot Beans Garnished.
No. 83.—Haricot Mould (Hot).
No. 84.—Lentil Cakes.
No. 85.—Savoury Mixture.
No. 86.—Savoury Mixture.
No. 87.—Mushrooms à la Française.
No. 88.—Savoury Pancakes.
No. 89.—Green Peas and Carrots on Toast.
No. 90.—Baked Potatoes with Sage and Onion.
No. 91.—Casserole of Potatoes.
No. 92.—Potato and Celery Balls.
No. 93.—Potatoes and Eggs with Celery Sauce.
No. 94.—Fried Potato with Eggs.
No. 95.—Potato Olives.
No. 96.—Potato Pyramids.
No. 97.—Stuffed Potatoes.
No. 98.—Stuffed Potatoes.
No. 99.—Savoury Rice Balls.
No. 100.—Savoury Rissoles.
No. 101.—Sage and Onion Patties.
No. 102.—Sausages.
No. 103.—Sausages in Batter.
No. 104.—Brussels Sprouts Sausages.
No. 105.—Sausages with Curry Flavour.
No. 106.—Lentil and Tomato Sausages with Piquante Sauce.
No. 107.—Savoury Sausages.
No. 108.—Semolina Sausages.
No. 109.—Savoury Semolina.
No. 110.—Savoury Semolina and Cheese.
No. 111.—Spanish Onions Stuffed.
No. 112.—Spinach with Peas and Tomatoes.
No. 113.—Surprise Balls.
No. 114.—Toad-in-the-Hole.
No. 115.—Tomatoes in Batter.
No. 116.—Tomatoes in Batter.
No. 117.—Tomato and Egg on Toast.
No. 118.—Turnips with Poached Eggs.
No. 119.—Vegetable Marrow with Potato Balls.
No. 120.—Vegetable Marrow Rings with Tomato Batter.
No. 121.—Vegetable Marrow Stuffed.
No. 122.—Vegetable Marrow Stuffed.
No. 123.—Vermicelli and Cheese.
SOUFFLÉS
No. 124.—Bread Soufflé.
No. 125.—Cauliflower Soufflé.
No. 126.—Cauliflower and Potato Soufflé.
No. 127.—Soufflé Garnie.
No. 128.—Soufflés Moulded.
No. 129.—Haricot Bean Soufflé.
No. 130.—Haricot Soufflé with Béchamel Sauce.
No. 131.—Haricot and Spinach Soufflé.
No. 132.—Lentil Soufflé.
No. 133.—Fresh Green Pea Soufflé.
No. 134.—Petites Soufflé.
No. 135.—Tomato Soufflé.
No. 124.—Bread Soufflé.
No. 125.—Cauliflower Soufflé.
No. 126.—Cauliflower and Potato Soufflé.
No. 127.—Soufflé Garnie.
No. 128.—Soufflés Moulded.
No. 129.—Haricot Bean Soufflé.
No. 130.—Haricot Soufflé with Béchamel Sauce.
No. 131.—Haricot and Spinach Soufflé.
No. 132.—Lentil Soufflé.
No. 133.—Fresh Green Pea Soufflé.
No. 134.—Petites Soufflé.
No. 135.—Tomato Soufflé.
CURRIES.
No. 136.—Curried Beetroot and Cucumber.
No. 137.—Curried Eggs.
No. 138.—Curried Haricot Beans.
No. 139.—Curried Haricot Beans.
No. 140.—Curried Lentils.
No. 141.—Curried Tomatoes.
No. 142.—Curried Turnips.
No. 136.—Curried Beetroot and Cucumber.
No. 137.—Curried Eggs.
No. 138.—Curried Haricot Beans.
No. 139.—Curried Haricot Beans.
No. 140.—Curried Lentils.
No. 141.—Curried Tomatoes.
No. 142.—Curried Turnips.
VEGETABLES.
No. 143.—Artichokes with Sauce Royale.
No. 144.—Fried Beetroot.
No. 145.—Brussels Sprouts.
No. 146.—French Beans.
No. 147.—A nice way of serving Greens.
No. 148.—Tasty Greens.
No. 149.—Haricot Beans.
No. 150.—Mushrooms Baked.
No. 151.—Green Peas Boiled.
No. 152.—Mashed Potatoes.
No. 153.—New Potatoes Fried.
No. 154.—Salsify.
No. 155.—Tomatoes.
No. 143.—Artichokes with Sauce Royale.
No. 144.—Fried Beetroot.
No. 145.—Brussels Sprouts.
No. 146.—French Beans.
No. 147.—A nice way of serving Greens.
No. 148.—Tasty Greens.
No. 149.—Haricot Beans.
No. 150.—Mushrooms Baked.
No. 151.—Green Peas Boiled.
No. 152.—Mashed Potatoes.
No. 153.—New Potatoes Fried.
No. 154.—Salsify.
No. 155.—Tomatoes.
SAUCES.
No. 156.—Sauce à la bonne femme.
No. 157.—Sauce à la petite cuisinière.
No. 158.—Apple Sauce.
No. 159.—Asparagus Sauce.
No. 160.—Béchamel Sauce.
No. 161.—Curry Sauce.
No. 162.—Curry Sauce.
No. 163.—Curry Sauce à Brazil.
No. 164.—German Sauce.
No. 165.—Haricot Bean Sauce.
No. 166.—Lentil Sauce.
No. 167.—Lentil Sauce.
No. 168.—Lentil Sauce.
No. 169.—Mint Sauce.
No. 170.—Parsley Sauce.
No. 171.—Sauce Piquante.
No. 172.—Sauce Royale.
No. 173.—Salad Sauce.
No. 174.—Salad Sauce.
No. 175.—Salad Sauce.
No. 176.—Salad Sauce.
No. 177.—Sauce Superbe.
No. 178.—Tomato Sauce.
No. 179.—Tomato Sauce.
No. 180.—Tomato and Haricot Bean Sauce.
No. 181.—Tomato Sauce Piquante.
No. 182.—Sauce Tournée.
No. 183.—Vegetable Sauce.
No. 184.—White Sauce.
No. 185.—Rich White Sauce.
No. 156.—Sauce à la bonne femme.
No. 157.—Sauce à la petite cuisinière.
No. 158.—Apple Sauce.
No. 159.—Asparagus Sauce.
No. 160.—Béchamel Sauce.
No. 161.—Curry Sauce.
No. 162.—Curry Sauce.
No. 163.—Curry Sauce à Brazil.
No. 164.—German Sauce.
No. 165.—Haricot Bean Sauce.
No. 166.—Lentil Sauce.
No. 167.—Lentil Sauce.
No. 168.—Lentil Sauce.
No. 169.—Mint Sauce.
No. 170.—Parsley Sauce.
No. 171.—Sauce Piquante.
No. 172.—Sauce Royale.
No. 173.—Salad Sauce.
No. 174.—Salad Sauce.
No. 175.—Salad Sauce.
No. 176.—Salad Sauce.
No. 177.—Sauce Superbe.
No. 178.—Tomato Sauce.
No. 179.—Tomato Sauce.
No. 180.—Tomato and Haricot Bean Sauce.
No. 181.—Tomato Sauce Piquante.
No. 182.—Sauce Tournée.
No. 183.—Vegetable Sauce.
No. 184.—White Sauce.
No. 185.—Rich White Sauce.
SALADS.
No. 186.—Beetroot Salad.
No. 187.—Cabbage Salad.
No. 188.—Carrot Salad.
No. 189.—Cucumber Salad.
No. 190.—Haricot Bean Salad.
No. 191.—Onion Salad.
No. 192.—Potato Salad.
No. 193.—Sea Kale Salad.
No. 194.—Vegetable Salad.
No. 186.—Beetroot Salad.
No. 187.—Cabbage Salad.
No. 188.—Carrot Salad.
No. 189.—Cucumber Salad.
No. 190.—Haricot Bean Salad.
No. 191.—Onion Salad.
No. 192.—Potato Salad.
No. 193.—Sea Kale Salad.
No. 194.—Vegetable Salad.
PIES, PUDDINGS, Etc.
No. 195.—Alexandra Pie.
No. 196.—Asparagus Pudding.
No. 197.—Baked Batter.
No. 198.—Whole Meal Biscuits.
No. 199.—Cherry Tartlets.
No. 200.—Chestnut Cakes.
No. 201.—French Plum Pasties.
No. 202.—Potted Haricot Beans.
No. 203.—Lentil Pudding.
No. 204.—Potted Lentils.
No. 205.—Baked Mushroom Pudding.
No. 206.—Boiled Mushroom Pudding.
No. 207.—Plain Paste for Puddings.
No. 208.—Puff Paste.
No. 209.—Potato Pie.
No. 210.—Potato Pudding.
No. 211.—Boiled Rice.
No. 212.—Summer Pie.
No. 213.—Vermicelli and Tomato Pudding.
No. 195.—Alexandra Pie.
No. 196.—Asparagus Pudding.
No. 197.—Baked Batter.
No. 198.—Whole Meal Biscuits.
No. 199.—Cherry Tartlets.
No. 200.—Chestnut Cakes.
No. 201.—French Plum Pasties.
No. 202.—Potted Haricot Beans.
No. 203.—Lentil Pudding.
No. 204.—Potted Lentils.
No. 205.—Baked Mushroom Pudding.
No. 206.—Boiled Mushroom Pudding.
No. 207.—Plain Paste for Puddings.
No. 208.—Puff Paste.
No. 209.—Potato Pie.
No. 210.—Potato Pudding.
No. 211.—Boiled Rice.
No. 212.—Summer Pie.
No. 213.—Vermicelli and Tomato Pudding.
FRUITS.
No. 214.—Purée of Apples.
No. 215.—Stewed Apples.
No. 216.—Apples Stewed à la Gloire.
No. 217.—Stewed French Plums.
No. 218.—Masked Pears.
No. 219.—Stewed Pears.
No. 220.—Early Rhubarb Stewed.
No. 221.—Strawberries in Syrup.
No. 214.—Purée of Apples.
No. 215.—Stewed Apples.
No. 216.—Apples Stewed à la Gloire.
No. 217.—Stewed French Plums.
No. 218.—Masked Pears.
No. 219.—Stewed Pears.
No. 220.—Early Rhubarb Stewed.
No. 221.—Strawberries in Syrup.
INDEX.
Soups.
Stews.
Fritters, Etc.
Savouries.
Soufflés.
Curries.
Vegetables.
Sauces.
Salads.
Pies, Puddings, Etc.
Fruits.
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