Substitutes for Flesh Foods: Vegetarian Cook Book

By Edwin Giles Fulton

Substitutes for Flesh Foods is a cookbook by Edwin Giles Fulton. It provides a set of delicious and easily prepared vegetarian recipes that allow for the usage of eggs, milk, and its products. Mouthwatering recipes!

• Language: English
• Publisher: DigiCat
• Release date: Jun 13, 2022
• ISBN: 8596547063957

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Edwin Giles Fulton

Substitutes for Flesh Foods: Vegetarian Cook Book

EAN 8596547063957

DigiCat, 2022

Contact: [e-mail]

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

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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 the