Vegetarian Cookery by Editor

Pacific Press Publishing Company · Mountain View, California · Feb 15, 1905

Vegetarian Cookery

By Editor

A Valuable Compilation by a Master of the Art

One of the latest and most interesting additions to the culinary stores of the age is the "Vegetarian Cook Book," by E. G. Fulton, manager of the Vegetarian Restaurant of San Francisco, and published by the Pacific Press Publishing Company.

It contains nearly 250 pages of closely printed letter press, and many hundred recipes, of which we select a few for publication here.

In the preface to his book the author says: "It must appeal to the judgment of every thinking man or woman that the human family are more in need of sound, wholesome advice as to what they should eat and drink than ever before. The number of physicians and dentists increases each year at an alarming rate, but the aches and ills of the suffering people do not lessen. Thousands of people find themselves in a deplorable condition, with stomachs almost worn out, having depended largely upon predigested foods and a long list of so-called 'dyspepsia cures.'"

In writing this book, the author has treated the subject from the commonly accepted definition of the term 'vegetarianism,' which means to abstain from flesh food, but allows the use of eggs, milk, and their products. After years of experience in conducting vegetarian restaurants in several cities and making a study of the food question, he thinks he can bestow no greater gift upon the people than to place before them a book containing instruction in the preparation of wholesome dishes that will build up, in place of tearing down, the body.

The book itself contains nearly 250 pages of recipes for select vegetarian dishes, from among which we have selected the following:

NUT CHOWDER SOUP

Nuttolene or protose, ¼ pound; hard boiled eggs, 3; browned onions, 3; sage, 1 teaspoonful; bay leaves, 2; salt, 1 tablespoonful. Chop all together fine, then add to strained, boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.

VEGETARIAN CHICKEN SALAD

Chopped protose, ½ pound; chopped celery, ⅔ cup; grated onion, 1 small teaspoonful; lemons, juice of 2; salt; mayonnaise, 2 tablespoonfuls. Mix all together, adding mayonnaise dressing last. Serve on lettuce.

CARAMEL CUSTARD

Milk, 3 cups; butter, 1 tablespoonful; water, ½ cup; sugar, 1 cup; eggs, 6; vanilla, ½ teaspoonful. Put the butter into a sauce pan and set on the range. When melted, stir in the sugar and let cook until a dark brown color, stirring frequently to prevent burning. Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla. Pour into custard cups, set in a shallow pan of water, and bake till the custard is set in the middle.

FIG PUDDING

Butter, 2 tablespoonfuls; corn-starch, ½ cup; flour, ½ cup; fig marmalade, 1¼ cups; cream, 1½ cups; sugar, 1 cup; eggs, 4. Mix the butter with the corn-starch and flour; mix the fig marmalade and the cream; stir in the butter, corn starch and flour mixture, together with the sugar and the yolks of eggs. Mix well and fold in quickly the well-beaten whites. Pour into a buttered pudding pan and steam 1½ hours.

—January Number, Western Caterer.

The price of the "Vegetarian Cook Book" is 75c., post-paid.