The Allinson Vegetarian Cookery Book | Page 5

3.4 85.0 Bananas 4.8 19.7 0.6 0.8 0.2 73.9 Figs, Turkey 6.1 65.9 0.9 2.3 7.3 17.5 Dates[E] 6.6 66.3 0.2 1.6 5.5 20.8 Tomatoes 1.4 8.0 -- 0.8 -- 89.8 Vegetable?Marrow 0.6 2.6 0.2 0.5 1.3 94.8 Cucumbers 0.2 2.7 -- 0.4 0.5 96.2
MILK AND DAIRY PRODUCE.
Cows' Milk 4.0 5.0 3.7 0.75 -- 86.5
Cream 6.0 2.5 36.3 0.2 -- 55.0
Skim Milk 4.3 5.5 0.4 0.8 -- 89.0
Asses' Mk. WB 1.9 5.5 1.0 0.4 -- 91.2
Goats' Mk. WB 3.7 4.0 4.2 0.56 -- 87.5
Hum'n Mk. WB 3.0 5.9 2.9 0.16 -- 88.0
Butter 2.5 0.3 86.2 1.0 -- 10.0
Condensed
Milk,[H] H 10.1 54.8 9.4 2.0 -- 23.7
Cheese, dble.
Glo'ster, J. 38.0 -- 22.0 4.25 -- 35.8
Cheese,
American, WB 37.2 -- 35.4 4.8 -- 22.6
Hens' Eggs[A,G]14.0 -- 11.0 1.3 -- 71.7



The letters refer to the authorities for the analyses:--J.B., James Bell; W.B., A.W. Blyth; K., K?nig, mean of 70 analyses; C., Cameron; H., Otto Hehner; J., Johnstone.
The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall), to which the inquirer is referred.
[Footnote A: Contains 0.3% oxalic acid.]
[Footnote B: Malic acid.]
[Footnote C: Citric acid.]
[Footnote D: Tartaric acid.]
[Footnote E: Without stones.]
[Footnote F: Fresh kernels.]
[Footnote G: Extractives, &c., 2.0%.]
[Footnote H: Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane sugar, 41.7%.]
I now leave this book in the hands of the public. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. The health of the nation to a great extent is in the hands of our cooks and housewives. If they learn to prepare wholesome and pure food, those who are dependent on them will benefit by it. Healthful cookery must result in health to the household and, therefore, to the nation. Avoid disease-communicating foods, use those only which are conducive to health, and you will be rewarded by an increase of health and consequently of happiness.
SOUPS AND STEWS
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes,