The Allinson Vegetarian Cookery Book | Page 3

Pie (1)
Vegetable Pie (2)
Vegetable
Soup
Vegetable Stew
Vegetables--
Artichokes à la Parmesan

Artichokes à la Sauce Blanche
Asparagus, Boiled
Cabbage

Carrots with Parsley Sauce
Cauliflower with White Sauce
Celery
(Italian)
Celery, Steamed, with White Cheese Sauce
Celery, Stewed,
with White Sauce
Green
Leeks
Mushrooms, Stewed
Onions,
Braised
Onion Tortilla
Onions (Spanish) baked
Scotch, or Curly
Kale
Spinach
Turnips, Mashed
Vanilla Chestnuts
Vanilla
Cream and Stewed Pears
Victoria Sandwiches
Walnuts (Pickled), Savoury
Water, Barley
Water Eggs
Water,
Oatmeal
Wheatmeal Sauce
Whipped Cream
White Sauce &
Spanish Onions
White Sauce, Savoury
White Sauce (1)
White
Sauce (2)
White Soup
Wholemeal Banana Pudding
Wholemeal
Bread (Fermented)
Wholemeal Cake
Wholemeal Cookery

Wholemeal Gems
Wholemeal Rock Cakes
Wholemeal Soup

Wholesome Cookery--
Breakfasts
Dinners
Drinks
Evening
Meals
Midday Meals
Suppers
Winifred Pudding
Winter Salads
Yorkshire Pudding
INTRODUCTION
This book is written with the object of laying before the public a
cookery book which will be useful not only to vegetarians, but also to

flesh eaters, who are often at a loss for recipes for non-flesh dishes.
Nowadays most people admit that "too much meat is eaten"; but when
the housewife tries to put before her family or friends a meal in which
meat is to be conspicuous by its absence, she is often at a loss how to
set about it.
Vegetarians also frequently stay with non-vegetarian friends, or lodge
with others who do not understand how to provide for them. For such
this book will especially prove useful, for in it will be found a set of
thirty menus, one for each day in a month, giving suitable recipes with
quantities for one person only. Throughout this book it will be found
that the use of wholemeal has been introduced in the place of white
flour. Those persons who do not care to follow the hygienic principle in
its entirety can easily substitute white flour if preferred. The recipes
have been written bearing in mind the necessity for a wholesome diet;
and they will be found to be less rich than those in most of the cookery
books published. Should any one wish to make the dishes richer, it can
easily be done by an addition of butter, eggs, or cream.
Let me draw the attention of vegetarians to the use of soaked sago in
many dishes. This is a farinaceous food which should be used much
more largely in vegetarian cookery than it is. Thoroughly soaked sago
should be used in all dishes, savouries or sweets, in which a substitute
for suet is required to lighten the mixture; that is, in boiled savouries or
sweets which are largely made of wholemeal, as, for instance, in
vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings
which are boiled in a paste. When soaked sago is used (taking a
teacupful of dry sago to two breakfastcupfuls of meal) a light paste will
be obtained which would mislead any meat eater into the belief that
suet or, at any rate, baking powder had been used. Baking powder,
tartaric acid, soda and bicarbonate of soda, are all most injurious to the
system, and these chemicals have been left out of this book entirely. In
breads and cakes I have used a small quantity of yeast for the rising of
the dough; those who once have got accustomed to the use of yeast will
not find it any more trouble than using baking powder. It may here be
beneficial to give a few hints as to the harm done by the use of the most
commonly introduced chemicals, namely, soda, bicarbonate of soda,

baking powder, tartaric acid, and citric acid. Not only do they delay the
digestion of the foods in which they are used, and give rise to various
stomach troubles, but also cause rheumatism and gout, and often are
the primary cause of stone in the kidney and bladder. Another danger
lies in the fact that these chemicals are too dear to be supplied pure to
the public, which always demands cheap goods, and the result is that
many of the chemicals in the market are mixed with other still worse
poisons, like arsenic, for instance. Self-raising flour, which is liked by
so many on account of its convenience, is nothing but ordinary flour
mixed with some sort of baking powder; in the same way egg powders
are simply starch powders, coloured and flavoured, mixed with baking
powder. Tartaric acid and citric acid also belong to the class of
injurious chemicals. They are often used in the making of acid drinks,
when lemons are not handy. They irritate the stomach violently, and
often cause acute dyspepsia. These few remarks will, I hope, convince
the readers that all these chemicals are best avoided in culinary
preparations. Even salt and spices are best used in great moderation; if
our dishes could be prepared without them it would be far the best; but
it takes a long time to wean people entirely from the use of condiments;
the first step towards it is to use them as sparingly as possible.
I have tried to make this a hygienic cookery book;