Substitutes for Flesh Foods: Vegetarian Cook Book
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Substitutes for Flesh Foods - Edwin Giles Fulton
Edwin Giles Fulton
Substitutes for Flesh Foods: Vegetarian Cook Book
Published by Good Press, 2022
goodpress@okpublishing.info
EAN 4057664635600
Table of Contents
HYGIENE OF COOKING
GOOD COOKING
BOILING
MILK
STEAMING
STEWING
BAKING
BRAIZING
BROILING
SALADS
SALADS
VEGETARIAN CHICKEN SALAD
ALMOND SALAD
NORMANDIE SALAD
BRAZILIAN SALAD
NESSLERODE SALAD
FRUIT SALAD
WALDORF SALAD
PROTOSE SALAD
PROTOSE AND CELERY SALAD
PEA AND ONION SALAD
ENGLISH SALAD
WATER LILY SALAD
NUT AND FRUIT SALAD
NUT SALAD
TOMATO MAYONNAISE
LIMA BEAN SALAD
PEA AND TOMATO SALAD
LETTUCE
CABBAGE SALAD
SALAD LA BLANCHE
BEET SALAD
CARROT AND BEET SALAD
STUFFED BEET SALAD
TURNIP AND BEET SALAD
ASPARAGUS AND PROTOSE SALAD
BEET AND POTATO SALAD
BEET AND POTATO SALAD NO. 2
ASPARAGUS AND CAULIFLOWER SALAD
ASPARAGUS SALAD
BRUSSELS SPROUTS SALAD
DATE AND CELERY SALAD
MACEDOINE SALAD
SALAD DRESSINGS
MAYONNAISE DRESSING
WHITE DRESSING
BOILED SALAD DRESSING
CREAM SALAD DRESSING (PLAIN)
CREAM SALAD DRESSING
WHITE CREAM SALAD DRESSING
FRENCH SALAD DRESSING
LETTUCE DRESSING
GOLDEN SALAD DRESSING
NUT OR OLIVE OIL SALAD DRESSING
OIL SALAD DRESSING (SOUR)
GREEN MAYONNAISE
DRESSING LA BLANCHE
SOUPS
SOUPS
KINDS OF SOUP
CREAM SOUPS, FOUNDATION OF
CROUTONS FOR SOUP
EGG BALLS FOR SOUP
EGG DUMPLINGS FOR SOUP
NOODLES FOR SOUP
VEGETABLE BOUILLON
NUT CHOWDER SOUP
NUT FRENCH SOUP
MOCK CHICKEN SOUP
MOCK CHICKEN BROTH
PLAIN VEGETABLE SOUP (1)
PLAIN VEGETABLE SOUP (2)
WHITE SOUBISE SOUP
JULIENNE SOUP
TOMATO SOUP
BEAN AND TOMATO SOUP
TOMATO-VERMICELLI SOUP
TOMATO AND OKRA SOUP
WHITE SWISS SOUP
CORN AND TOMATO SOUP
CEREAL CONSOMME
SWISS LENTIL SOUP
SPRING VEGETABLE SOUP
TURNIP AND RICE SOUP
GERMAN LENTIL SOUP
LENTIL AND TOMATO SOUP
RICE AND NUT SOUP
BARLEY AND NUT SOUP
NUT AND OLIVE SOUP
LENTIL AND NUT SOUP
NUT NOODLE SOUP
NUT AND PEA SOUP
NUT AND BEAN SOUP
NUT AND ASPARAGUS SOUP
BROWN BEAN SOUP
WHITE BEAN SOUP
SAGO SOUP
BEAN TAPIOCA
GREEN PEA SOUP
RICE SOUP
LIMA BEAN SOUP
BREAD BISQUE
TOMATO BISQUE NO. 1
TOMATO BISQUE NO. 2
ROLLED OATS SOUP
FAMILY FAVORITE
NUT MEAT BROTH
PEA SOUP WITH VEGETABLE STOCK
SAVORY POTATO SOUP
CELERY AND TOMATO SOUP
NUT AND CREAM OF CORN SOUP
ARTICHOKE SOUP
IMPROMPTU SOUP NO. 1
IMPROMPTU SOUP NO. 2
CREOLE SOUP
PALESTINE SOUP
FRUIT SOUP (PINEAPPLE)
CHOCOLATE SOUP
FRUIT SOUP
FRUIT SOUP (SWEDISH)
FRUIT SOUP (ORANGE)
FRUIT SOUP (LEMON)
FRUIT SOUP (MARQUISE)
FRUIT SOUP (CRANBERRY)
FRUIT SOUP (GRAPE)
FRUIT SOUP (CHERRY)
FRUIT SOUP (STRAWBERRY)
RAISIN, APPLE, OR PRUNE SOUP
ENTREES
MOCK WHITE FISH
FILLETS OF VEGETARIAN SALMON
PROTOSE ROAST WITH OLIVE SAUCE
MOCK TURKEY WITH DRESSING
DRESSING NO. 1
DRESSING NO. 2
ROAST DUCK (VEGETARIAN STYLE)
NUTTOLENE ROAST
MOCK VEAL LOAF
VEGETARIAN ROAST
ROAST OF PROTOSE
HAMBURGER LOAF
NUT AND GRANOLA ROAST
CREAM NUT LOAF
IMPERIAL NUT ROAST
WALNUT LOAF
WALNUT ROAST
CEREAL ROAST
NUT AND TOMATO ROAST
DRIED PEA CROQUETTES
CHICKEN CROQUETTES
HASHED PROTOSE CROQUETTES
EGG MIXTURE FOR CROQUETTES, FILLETS, ETC.
PROTOSE WITH BROWNED POTATOES
NUT FRICASSEE WITH BROWNED SWEET POTATOES
FRIJOLES WITH PROTOSE MEXICANO
FRICASSEE OF PROTOSE WITH POTATO
GREEN CORN AND TOMATO
MOCK CHICKEN RISSOLES
NEW ENGLAND BOILED DINNER
NUT AND VEGETABLE STEW
STEWED PROTOSE (SPANISH)
PROTOSE FRICASSEE
PROTOSE STEAK SMOTHERED IN ONIONS
PROTOSE SMOTHERED WITH TOMATOES
PROTOSE POT ROAST
BRAIZED PROTOSE AND CABBAGE
PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS
PROTOSE PILAU
PROTOSE PATTIES (PLAIN)
BRAIZED PROTOSE
PROTOSE CUTLETS WITH MASHED POTATO
NUT LISBON STEAK
PROTOSE AND TOMATO
BAKED PROTOSE WITH MACARONI
SAUCE
FRIZZLED PROTOSE IN EGGS
ESCALLOPED PROTOSE
EGGPLANT BAKED WITH PROTOSE
PROTOSE JAMBALAYA
RAGOUT OF PROTOSE
PROTOSE CUTLETS
PROTOSE CHARTREUSE
PROTOSE STEAK
PROTOSE STEAK A LA TARTARE
PROTOSE OR NUTTOLENE CUTLETS
GOLDEN NUT CHARTREUSE
LENTIL HASH
LENTIL FRITTERS
WALNUT LENTIL PATTIES
LENTIL PATTIES ON MACARONI
WALNUT LENTILS
LENTIL ROAST
LENTIL NUT ROAST
RICE MOLD
RICE AND BANANA COMPOTE
RICE AND EGG SCRAMBLE
SPANISH RICE
CORN FRITTERS
PROTOSE AND RICE CHOWDER
NOODLES
VEGETABLE OYSTER A L'ITALIENNE
GREEN CORN CHOWDER (NEW ENGLAND STYLE)
SQUASH FRITTERS
BEAN CROQUETTES
SCOTCH PEA LOAF
BEAN AND NUT LOAF
CARROT SOUFFLE
OKRA GUMBO (VEGETARIAN STYLE)
BAKED POT PIE
BAKED EGGPLANT A LA CREME
MOCK CHICKEN PIE
GREEN CORN NUT PIE
VEGETABLE OYSTER PIE
VERMICELLI NUT PIE
NUT AND VEGETABLE PIE
TOMATO PIE
BOILED MACARONI (PLAIN)
MACARONI A L'ITALIENNE
MACARONI AND KORNLET
MACARONI WITH TOMATO SAUCE
MACARONI CUTLETS
CREAMED MACARONI
MACARONI IN CREAM
EGG MACARONI
BAKED MACARONI WITH EGG SAUCE
MACARONI WITH APPLE
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1)
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2)
MACARONI WITH GRANOLA
MACARONI CROQUETTES
MACARONI NEAPOLITAINE
MACARONI (SPANISH STYLE)
MACARONI WITH TOMATO
SCALLOPED MACARONI WITH VEGETABLE OYSTERS
SPAGHETTI IN TOMATO SAUCE
PROTOSE HASH
VEGETARIAN HAMBURGER STEAK
VEGETARIAN HAMBURGER STEAK WITH MACARONI
VEGETARIAN SAUSAGE
BAKED STUFFED TOMATOES
VEGETABLES
VEGETABLES
GENERAL DIRECTIONS FOR VEGETABLES
POTATOES
BAKED POTATOES
MASHED POTATOES
POTATO PUFFS
MINCED POTATOES
SCALLOPED POTATOES NO. 1
SCALLOPED POTATOES NO. 2
HASHED BROWNED POTATOES
NEW POTATOES AND CREAM
POTATOES A LA CREME
POTATOES A LA DELMONICO
POTATO CROQUETTES (DELMONICO'S)
STEWED SALSIFY OR VEGETABLE OYSTERS
ESCALLOPED VEGETABLE OYSTER
MOCK OYSTERS
CELERY
STEWED CELERY
LENTILS (ORIENTAL STYLE)
LENTILS WITH ONIONS
CREAMED CHESTNUTS
ASPARAGUS NO. 1
ASPARAGUS NO. 2
ASPARAGUS POMPADOUR
PEAS
STEWED ASPARAGUS
ASPARAGUS WITH EGGS
ASPARAGUS WITH GREEN PEAS
BAKED BEANS
BAKED BEANS
PUREE OF BEANS
BEANS STEWED
BAKED BEANS WITH TOMATO SAUCE
SUCCOTASH
ONIONS
BAKED ONIONS
STUFFED ONIONS
SCRAMBLED TOMATOES
SPINACH
SUMMER SQUASH
WINTER SQUASH (HUBBARD)
PUREE OF PEAS
GREEN CORN (STEWED)
GREEN CORN (BOILED)
GREEN PEAS (VERY YOUNG AND TENDER)
PLAIN BOILED STRING BEANS
CAULIFLOWER WITH CREAM SAUCE
BAKED CAULIFLOWER
CAULIFLOWER WITH TOMATO SAUCE
STEWED CAULIFLOWER
BOILED CAULIFLOWER (PLAIN)
BROWNED CAULIFLOWER
CABBAGE AND CREAM
BAKED CABBAGE NO. 1
BAKED CABBAGE NO. 2
CABBAGE STEWED WITH TOMATO
SCALLOPED CABBAGE
HOLLAND CREAM CABBAGE
HOT SLAW
LADIES' CABBAGE
BRUSSELS SPROUTS PLAIN
BRUSSELS SPROUTS SAUTE
BRUSSELS SPROUTS BAKED WITH CRUMBS
BEETS
BEET GREENS
BEET STALKS WITH BUTTER SAUCE
BEETS AND POTATOES
BAKED BEETS
BOILED BEETS
YOUNG BEETS
BEET AND POTATO HASH
BAKED PARSNIPS
PARSNIPS IN EGG SAUCE
STEWED PARSNIPS
YOUNG TURNIPS
MASHED TURNIPS
HOLLAND BOILED TURNIP
FRENCH CARROTS
CARROTS A LA CREME
CARROTS WITH EGG SAUCE
PUREE OF CARROTS
TO DRESS CUCUMBERS
SAUCES
VEGETABLE SOUP STOCK NO. 1
VEGETABLE STOCK NO. 2
OLIVE SAUCE
BROWN REGENCY SAUCE (For Vegetables and Roasts)
HOLLANDAISE SAUCE
SAUCE IMPERIAL
MINT SAUCE
WHITE CREAM SAUCE FOR VEGETABLES
GERMAN SAUCE
TOMATO SAUCE
IDEAL CHILI SAUCE
NUT GRAVY NO. 1
NUT GRAVY NO. 2
CREAM TOMATO SAUCE
TOMATO CREAM SAUCE
BROWN SAUCE FOR VEGETABLES AND ROASTS
WALNUT GRAVY
PARSLEY SAUCE
BROWN SAUCE
CREAM SAUCE
EGG SAUCE
BREAD SAUCE
HARD SAUCE
GOLDEN SAUCE
VANILLA SAUCE
ORANGE SAUCE
LEMON SAUCE FOR PUDDING NO. 1
LEMON SAUCE NO. 2
SAUCE FOR PLUM PUDDING
EGGS
OMELETS
OMELET SOUFFLE NO. 1
OMELET SOUFFLE NO. 2
PLAIN OMELET (FRENCH)
PROTOSE OMELET
GLUTEN OMELET
RICE OMELET
APPLE OMELET
GRANOSE OMELET
OMELET WITH TOMATO
ONION OMELET
GREEN PEA OMELET
ASPARAGUS OMELET
EGG A LA MODE
CURDLED EGGS
JELLIED EGGS
SHIRRED EGGS
CREAM SHIRRED EGGS
FLOATED EGGS
BAKED EGGS IN TOMATO CASES
MUMBLED EGGS
SCRAMBLED EGGS WITH SUGAR CORN
SCRAMBLED EGGS WITH ONIONS
SCRAMBLED EGGS WITH PROTOSE
SCRAMBLED EGGS WITH PARSLEY
POACHED EGGS ON TOAST
POACHED EGGS
POACHED EGGS ON GRANOSE
BEVERAGES
CARAMEL-CEREAL (A Substitute for Coffee)
CHOCOLATE (Sanitas)
FRUIT NECTAR
STRAWBERRY SHERBET
MINT JULEP
FRUIT CUPS
LEMONADE NO. 1
LEMONADE NO. 2
ORANGEADE
APOLLINARIS LEMONADE
PINEAPPLE LEMONADE
CEREALS
CEREALS
OATMEAL
ROLLED OATS
CRACKED WHEAT
PEARL WHEAT
PEARL BARLEY
FARINA
RICE (SOUTHERN STYLE)
RICE (WESTERN STYLE)
RICE WITH RAISINS
BROWNED RICE
CORN MEAL MUSH
GRAHAM PORRIDGE
GRAHAM PORRIDGE WITH DATES
GLUTEN-GRANOLA MUSH
TOASTS
TOASTS
MILK TOAST
CREAM TOAST
AMERICAN OR FRENCH TOAST
BOSTON CREAM TOAST
NUN'S TOAST
NUT GRAVY TOAST
PRUNE WHIPPED TOAST
PRUNE TOAST
DATE TOAST
PROTOSE TOAST
NUTTOLENE ON TOAST
BERRY TOAST
BANANA TOAST NO. 1
BANANA TOAST NO. 2
DATE TOAST WITH WALNUTS
TOMATO TOAST
ASPARAGUS TOAST
APPLE TOAST
APRICOT TOAST
BAKERY AND BREAKFAST DISHES
BAKERY AND BREAKFAST DISHES
GEMS OR PUFFS (PLAIN)
CORN GEMS
WHOLE-WHEAT AND GRAHAM GEMS
GRANOSE PUFFS
VEGETARIAN HOT CAKES
GREEN CORN GRIDDLE CAKES
BAKED CORN PIE
POPOVERS
CORN BREAD WITHOUT BAKING POWDER NO. 1
HOE CAKE
CORN BREAD WITHOUT BAKING POWDER NO. 2
CORN BREAD NO. 3
GEORGIA PONES
BOSTON BROWN BREAD
PUDDINGS
LEMON-APPLE
FARINA MOLD
BROWN BETTY
STRAWBERRY SHORT CAKE
STRAWBERRY GRANOSE
FLOATING ISLAND
CORN STARCH BLANC MANGE
GRANOSE MOLD
PINEAPPLE TAPIOCA
BANANA TAPIOCA
DATES STUFFED WITH MALTED NUTS
SAGO FRUIT
RICE PATTIES
LEMON OMELET
LEMON HONEY
STRAWBERRY SOUFFLE
PLAIN CUSTARD
CARAMEL CUSTARD
TAPIOCA CUSTARD (RICH)
RICE PUDDING
CREAM RICE PUDDING
SANITAS CHOCOLATE PUDDING
APPLE NUT PUDDING
PRUNE TAPIOCA PUDDING
PRUNE PUDDING
BREAD PUDDING
PRESSED FRUIT PUDDING
SNOW PUDDING
APPLE PUDDING (BAKED)
PLUM PUDDING
CABINET PUDDING
CREAM SAGO PUDDING
STEAMED FRUIT PUDDING
SPONGE PUDDING
FIG PUDDING
DATE PUDDING
ADELAIDE PUDDING
CEREAL PUDDING
PIES
PASTRY DOUGH FOR PIES
PUMPKIN FOR PIES
PUMPKIN PIES
PUMPKIN PIES WITHOUT EGGS
SANITAS CHOCOLATE CUSTARD PIE NO. 1
SANITAS CHOCOLATE CUSTARD PIE NO. 2
HYGIENIC MINCE MEAT (For Six Pies)
MINCE PIE
BAKER'S CUSTARD PIE
LEMON PIE (SUPERIOR)
COCOANUT PIE
WASHINGTON CREAM PIE
PRUNE PIE
APPLE PIE
RHUBARB PIE
BLUEBERRY PIE
CAKE
FROSTING
SUNSHINE CAKE
ORANGE CAKE
ANGEL CAKE
SPONGE SHEET
SIMPLE SPONGE CAKE
FAVORITE SPONGE CAKE
NUT SPONGE CAKE
MARGUERITES
SPONGE JELLY CAKE
ALMOND MACAROONS
NUT BUTTER
NUT BUTTER
PROCESS NO. 1
PROCESS NO. 2
PROCESS NO. 3
SALTED NUT BUTTER
ALMOND BUTTER
BRAZIL NUT BUTTER
PEANUT MEAL
NUT BUTTER FOR THE TABLE
PEANUT CREAM
VEGETARIAN DIRECTORY
VEGETARIAN RESTAURANTS AND CAFES
DIRECTORY OF SANITARIUMS
DIRECTORY OF SANITARIUM FOOD FACTORIES
INDEX
HYGIENE OF COOKING
Table of Contents
[8]
GOOD COOKING
Table of Contents
Good cooking is not the result of accident, a species of good luck, as it were. There is reason in every process; a law governing every chemical change. A course of medical lectures does not make a physician, nor will a collection of choice recipes make a cook. There must be a knowledge of compounding, as well as of compiling; of baking, as well as of mixing; and above all, one must engage in the real doing. Theory alone will not suffice; but experience, which practice only can give, is of the utmost importance.
Mention will be made under this head of those forms of cooking only which enter into vegetarian cooking as usually understood.
BOILING
Table of Contents
The term boiling,
as applied to cookery, means cooking in a boiling liquid. Many kinds of food need the action of water or other liquid, combined with heat, to cook them in the best manner, and boiling is one of the most common forms of cookery. When water becomes too hot to bear the hand in it with comfort, it has reached one hundred and fifty degrees, or the scalding point. When there is a gentle tremor or undulation on the surface, one hundred and eighty degrees, or the simmering point, is reached. When there is quite a commotion on the surface of the water, and the bubbles breaking above it throw off steam or watery vapor, two hundred and twelve degrees, or the boiling point, is reached. After water reaches the boiling point it becomes no hotter, no matter how violently it may boil. The excess of heat escapes in the steam. This important fact is rarely understood by the average cook, and much fuel is often needlessly wasted because of the mistaken idea that rapidly boiling water cooks food more quickly.
In all ordinary cooking, simmering is more effective than violent boiling. The temperature of the water may be slightly raised by covering the kettle. If sugar or salt or anything to increase its density, is added to water, it takes longer for it to boil, but its boiling temperature is higher. This explains why boiling sugar syrup and boiling salt water are hotter than boiling fresh water. Boiling effects partial destruction or removal of organic and mineral impurities found in water, hence the importance of boiling the water where such impurities exist. Boiling also expels all the air and the gases which give fresh water its sparkle and vitality. Therefore, the sooner water is used after it begins to boil, the more satisfactory will be the cooking.
Fresh water should be used when the object is to extract the flavor, or soluble parts, as in soups and broths. Salt water should be used when it is desired to retain the flavor and soluble parts, as in most green vegetables. Cold water draws out