NEW VEGETARIAN DISHES

BY MRS. BOWDICH

AUTHOR OF “CONFIDENTIAL CHATS WITH MOTHERS”

WITH PREFACE BY

ERNEST BELL, M.A. TREASURER OF THE LONDON VEGETARIAN SOCIETY

LONDON GEORGE BELL & SONS, YORK ST., COVENT GARDEN AND NEW YORK 1892

CHISWICK PRESS:–C. WHITTINGHAM AND CO., TOOKS COURT, CHANCERY LANE.

PREFACE.

There are already a good many vegetarian cookery books, ranging inprice from one penny to half-a-crown, but yet, when I am asked, as notunfrequently happens, to recommend such a book, I know of only one whichat all fulfils the requirements, and even that one is, I find, ratherseverely criticised by ladies who know anything about the matter.

To have to live by some of them would almost make a vegetarian turnmeat-eater. Most are compilations from other books with the meat dishesleft out, and a little porridge and a few beans and peas thrown in. Allof them, I believe, contain a lot of puddings and sweets, which certainlyare vegetarian, but which can be found in any ordinary cookery book.

What is required is a book that will enable us to provide something totake the place of meat, which, while nourishing, shall at the same timebe palatable. This the present book aims at doing. Of the 221 recipesgiven, upwards of 200 are absolutely original, having been carefullythought out and tested by the author herself, and not hitherto publishedanywhere. Many of them are as nourishing, weight for weight, as ordinarydishes made with meat, those containing beans, peas, eggs, and thevarious sorts of grain, being the most nourishing. If they are not allfound to be palatable, the fault must be in the individual cook, whocannot have put in the important ingredient of _feeling_, without whichno work can be wholly good.

The thorough-going vegetarian, to whom abstinence from meat is part ofhis ethical code and his religion,–who would as soon think of takinghis neighbour’s purse as helping himself to a slice of beef,–is bynature a man of frugal habits and simple tastes. He _prefers_ a plaindiet, and knows that the purest enjoyment is to be found in fruits ofall kinds as nature supplies them. He needs but little cookery, and thatof the simplest. To him this book will be of little use, except when hewishes to entertain his friends.

But there are others who, while not feeling that any moral principleis immediately involved in the matter of diet, yet would like to berelieved from the necessity of eating flesh, possibly on aestheticgrounds, or it may be from hygienic reasons, or in some cases, I hope,because they would willingly diminish the sufferings involved in thetransport and slaughter of animals, inevitable as long as they are usedfor food. To these it is hoped that this little book may act as anencouragement and help.

Nor need our carnivorous friends be afraid of it. A good deal of nonsenseis talked (by meat-eaters I mean, of course) about the properties of

When required for frying they should be strained as soon as tender, andspread over a plate to dry. They may then be fried in butter or oil.

Always make a point of tasting them before sending to table, for if notsufficiently salted they are very insipid.

All spices, herbs, etc., boiled with the beans for flavouring purposes,should be tied in a small piece of muslin, which may at any moment beeasily removed.

Haricot bean pulp, which will be found frequently mentioned in thefollowing recipes, is made by boiling the beans until tender and ratherdry, and then rubbing them through a wire sieve with a wooden spoon.

Lentils.

Next in usefulness to the haricot bean comes the German lentil. Thismust not be confounded with the Egyptian lentil, which closely resemblesthe split pea; for not only is the former double the price of thelatter, but I may add double its worth also, at least from a culinarypoint of view.

In vegetarian cookery the lentil takes the place of the dark meats ofthe flesh-eaters’ dietary, such as beef and mutton, the haricot beansupplying a substitute for the white, such as veal, chicken, etc.

The liquor in which lentils have been boiled forms a rich foundationfor dark sauces, also a delicious and nourishing beverage, in flavourresembling beef-tea, can be obtained from them (see Recipe No. 12).

Besides being darker in colour, the flavour of lentils is much morepronounced than that of haricots.

Throughout the following recipes the word “lentil” means German lentil,without exception.

Split Peas, etc.

Most of the advice given above respecting haricots and lentils appliesto the treatment of split peas, dried green peas, and Egyptian lentils.

Thickenings for Soups and Sauce.

Pearl barley is invaluable for thickening soups, sauces, etc.

It should be strained away when the required consistency is obtained,for if left in too long the flavour is apt to be found a little toostrong for some tastes.

Sago, tapioca, rice, and semolina are all useful for thickening, and itis generally advisable to strain the sauces in which they are used,before sending to table.

If paste of flour and butter be used for thickening, there will be nonecessity to use a strainer, unless the sauce becomes lumpy. This cangenerally be remedied, however, by prolonged stirring over the fire.

The paste is made by placing equal quantities of flour and butter on aplate, and working them together with a knife until the flour isthoroughly incorporated.

Use about one ounce each of flour and butter to one pint of sauce, orto two pints of soup.

For thickening dark sauces, stews, etc., flour which has been baked inthe oven until it has turned a very light brown will be found betterthan white flour. If allowed to become too brown it will acquire adisagreeable flavour.

Frying in Oil.

2 or 3 drops of spinach extract.

Dissolve the butter in a large saucepan, place in the lettuce finelyshredded, the salt, pepper, mint, onions sliced, water, and the greenportion of the asparagus, but reserving thirty tops. Boil one hour. Stirin the sago and boil again, stirring frequently for half an hour withoutthe lid. Boil the thirty tops separately in a little salted water untiltender. Strain the soup through a hair sieve (rubbing the pulp throughwith a wooden spoon) into a hot tureen, add the tops and the colouring,and serve.

Note.–If the soup be made some time before required, do not cook thetops until it is being re-heated.

No. 3.–Brown Soup.

6 cold boiled potatoes. 2 onions stuck with cloves. 1 tomato. 2 1/2 pints stock. 2 ounces butter. 1 strip of lemon peel. 3 whole allspice. 1 dozen peppercorns. 1 teaspoon Worcester sauce. Pepper and salt to taste. 1 dozen forcemeat balls, No. 78

Slice the potatoes and fry them very carefully in the butter, so as tothoroughly brown without burning them. Place them in a saucepan with thestock and simmer five minutes; by this time the brown colour will haveboiled off the potatoes into the soup. Strain away the potatoes, returnthe soup to the saucepan, add onions (each stuck with three cloves),lemon peel, sauce, spices, pepper and salt, and the tomato sliced andfried. Simmer one hour, strain into a hot tureen, place in the forcemeatballs, which have been previously fried, and serve quickly.

No. 4.–Carrot Soup.

1 pint haricot beans. 5 pints water. 2 ounces butter. 1 ounce salt. 6 large carrots. 2 large onions. 1 small head of celery. 1 teaspoon peppercorns.

Dissolve the butter in a large saucepan. Slice the vegetables, and placethem in the saucepan together with the water and peppercorns, and simmerfor one hour. Add salt, and simmer for another hour and a half. Strain.

No. 5.–Celery Soup.

3 large heads of celery. 1 large onion. 1 potato. 3 pints water. 1 dozen peppercorns. 2 ounces butter. 3/4 ounce flour. 1 1/2 teaspoons salt. 1/2 pint milk. 1 pinch of mace.

Dissolve one ounce of butter in a good-sized saucepan, then add thevegetables sliced, and all the other ingredients, except flour, milk,and the other ounce of butter. Simmer for one and a half hours. Strain,thicken with flour and butter. Add milk, and serve very hot.

No. 6.–Chestnut Soup.

longer. Strain before serving.

No. 10.–Lentil Soup.

1 pint lentils. 2 quarts water. 1 1/2 ounces butter. 1 carrot. 1 onion. 1 turnip. 1 potato. 1 teaspoon salt. 1 tablespoon minced parsley.

Slice the vegetables and fry in the butter for five minutes, place themin a saucepan with the lentils and water and boil one and a half hours;add salt and a little pepper if liked. Strain, replace in the saucepan,add the parsley, boil for three minutes, and serve.

Note.–The solid part which is strained away should on no account bewasted, but will be found excellent for making lentil puddings, pies,stews, etc.

No. 11.–Lentil Broth.

1/2 pint soaked lentils. 1 tablespoon pearl barley. 1 quart water. 1 ounce butter. 1 shalot sliced. 1 flat teaspoon salt. { 3 peppercorns. { 3 allspice, and a small strip of lemon peel, tied in muslin.

Place altogether in a saucepan with the exception of the salt, whichshould be added later, and boil gently for two hours, removing the scumas it rises. Strain and serve with sippets of freshly-made toast.

Note.–The above will be found a very excellent substitute for muttonbroth, being very nourishing, and tasty; when liked a turnip maybeadded, and will give additional flavour. The lentils and barley, whichhave been strained, may be used in many ways.

No. 12.–Lentil Tea.

(A substitute for Beef Tea.)

1 pint soaked lentils. 1 pint water. 2 ounces butter. 1/2 teaspoon salt. 2 cloves. 6 peppercorns. A very small piece of mace. A little pepper if liked.

Dissolve the butter in a saucepan, place in all the ingredients exceptsalt and pepper. Boil half an hour, removing the scum as it rises. Addsalt, boil another half hour. Strain carefully and serve with toast orbread.

Note.–The lentils should be re-boiled, and will make a very usefulstock.

No. 13.–Mulligatawny Soup.

1 1/2 pints soaked haricot beans. 3 quarts water. 2 large carrots. 2 large turnips. 1 large onion.