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CROSSE & BLACKWELL’S
CROSSE & BLACKWELL’S
PICKLES, SAUCES, FLAVOURING ESSENCES, PARISIAN ESSENCE FOR GRAVIES , Grated Parmesan Cheese in Bottles, PURE LUCCA OIL, Malt Vinegar and Table Delicacies, ARE SOLD BY ALL GROCERS . CROSSE & BLACKWELL, Purveyors to the Queen, SOHO SQUARE, LONDON BY A.G. PAYNE, B.A. AUTHOR OF “CHOICE DISHES,” ETC. [Publisher's logo] CASSELL & COMPANY, LIMITED: LONDON, PARIS & MELBOURNE . 1891....
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A MANUAL OF CHEAP AND WHOLESOME DIET.
A MANUAL OF CHEAP AND WHOLESOME DIET.
For Puddings, Blanc-Mange, Custards, CHILDREN’S AND INVALIDS’ DIET, And all the Uses of Arrowroot , HAS A WORLD-WIDE REPUTATION, AND IS DISTINGUISHED FOR UNIFORMLY SUPERIOR QUALITY . NOTE.—Purchasers should insist on being supplied with BROWN & POLSON’S CORN FLOUR. Inferior qualities, asserting fictitious claims, are being offered....
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BROWN & POLSON’S CORN FLOUR
BROWN & POLSON’S CORN FLOUR
80th Thousand, price 1s. ; post free , 1s. 3d. This new and valuable Work contains 364 pages, crown 8vo, bound in limp cloth. “This is the largest and most comprehensive work on the subject of cookery ever yet published at the price.”— Christian Age . “Housekeepers will save many shillings if they follow the practical suggestions and excellent advice given.”— Bazaar . “CASSELL’S SHILLING COOKERY is certainly the cheapest manual for the kitchen we have ever received. There are 360 pages of recipe
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PREFACE.
PREFACE.
The present work, though written upon strictly vegetarian principles, is by no means addressed to vegetarians only. On the contrary, we hope that the following pages of recipes will be read by that enormous class throughout the country who during the last few years have been gradually changing their mode of living by eating far less meat, and taking vegetables and farinaceous food as a substitute. Where there are thousands who are vegetarians from choice, there are tens of thousands who are virt
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CHELSEA TABLE JELLIES,
CHELSEA TABLE JELLIES,
Articles of merit are often pirated by unprincipled trader. To be had of all GROCERS, STORES, and CONFECTIONERS. CERTIFICATE OF ANALYSIS . Sample of CHELSEA TABLE JELLY. Received 1888. I certify that the following are the results of the analysis of the above samples : I have examined a sample of Chelsea Table jelly, and find it to be a mixture of Calves’ Feet jelly and sugar; it is undoubtedly nutritious and wholesome. It is superior to other samples that I have analysed, as it in much firmer an
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E.F. LANGDALE’SPRIZE MEDALFlavouring Essences and Domestic Specialities
E.F. LANGDALE’SPRIZE MEDALFlavouring Essences and Domestic Specialities
FOR PIES, PUDDINGS, SOUPS, GRAVIES, ICES, &c. Prepared direct from Herbs, Fruits, and Spices, gathered in their bloom and freshness. Specially awarded Prize Medals, Great International Exhibition, London, 1851 and 1862. (Recommended for all the Recipes in this work.) “E.F. LANGDALE’S” should always be insisted upon. They are Purest, Best, and Cheapest. Essence Lemon. Strong Essence Vanilla. Purified Essence Almonds Essence Noyau. " Raspberries. Essence Ginger. " Orange. " Ratafia. " Cele
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INTRODUCTION.
INTRODUCTION.
We wish it to be distinctly understood at starting, that the present work is purely a cookery-book, written on the principles generally adopted by vegetarians; and as, until quite recently, there seemed to be in the minds of many some doubt as to the definition of vegetarianism, we will quote the following explanation from the head of the report of the London Vegetarian Society:—“The aims of the London Vegetarian Society are to advocate the total disuse of the flesh of animals (fish, flesh, and
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CHAPTER 1.
CHAPTER 1.
For the purpose of colouring clear soups, however, there is nothing in the world to compare with what French cooks call caramel . Caramel is really burnt sugar. There is a considerable art in preparing it, as it is necessary that it should impart colour, and colour only . When prepared in the rough-and-ready manner of burning sugar in a spoon, as is too often practised in English kitchens, this desideratum is never attained, as you are bound to impart sweetness in addition to a burnt flavour. Th
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CHAPTER II.
CHAPTER II.
Sauce Allemande. —Take a pint of butter sauce—( see BUTTER SAUCE )—and add to it four yolks of eggs. In order to do this you must beat up the yolks separately in a basin and add the hot butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt. In fact, it must be treated exactly like custard, and in warming up the sauce it is often a good plan, if you have no bain-marie , to put the sauce in a jug and place the jug in a saucepan of boiling water. The sauce sho
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CHAPTER III.
CHAPTER III.
Probably all persons will admit that rice is a too much neglected form of food in England. When we remember how small a quantity of rice weekly is found sufficient to keep alive millions and millions of our fellow-creatures in the East, it seems to be a matter of regret that rice as an article of food is not more used by the thousands and thousands of our fellow creatures in the East—not in the ordinary acceptation of the term, but East of Temple Bar. Rice is cheap, nourishing, easily cooked, an
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CHAPTER IV.
CHAPTER IV.
Eggs, Plain Boiled .—There is an old saying that there is reason in the roasting of eggs. This certainly applies equally to the more common process of boiling them. There are few breakfast delicacies more popular than a new-laid egg. There are few breakfast indelicacies more revolting than the doubtful egg which makes its appearance from time to time, and which may be classed under the general heading of “Shop ’uns.” It is a sad and melancholy reflection that these more than doubtful “shop ’uns”
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CHAPTER V.
CHAPTER V.
Salads and Sandwiches. —Probably the most patriotic Englishman will admit that, on the subject of salads, we can learn something from the French. During the last half-century a great improvement has taken place on this point in this country. Many years ago it was the fashion to dress an English lettuce, resembling in shape an old umbrella, with a mixture of brown sugar, milk, mustard, and even anchovy and Worcester sauce, and then add a few drops of oil, as if it were some dangerous poison, like
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CHAPTER VI.
CHAPTER VI.
In many parts of the country mushrooms grow so plentifully that their cost may be considered almost nothing. On the other hand, if they have to be bought fresh, at certain seasons of the year they are very expensive, while tinned mushrooms, which can always be depended upon, cannot be regarded in any other light than that of a luxury. When mushrooms can be gathered in the fields like black-berries they are a great boon to vegetarians. Of course, great care must be taken that only genuine mushroo
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CHAPTER VII.
CHAPTER VII.
Vegetables may be roughly divided into two classes—those that may be called substantial and which are adapted to form a meal in themselves, and those of a lighter kind, which cannot be said to make a sufficient repast unless eaten with bread. Potatoes were first introduced into this country about 400 years ago, tobacco being introduced about the same period, and we cannot disguise the fact that there are many who regard the latter as the greater blessing of the two. If Sir Henry Thompson is righ
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CHAPTER VIII.
CHAPTER VIII.
Artichokes, French, Plain Boiled .—Put the artichokes to soak in some well salted water, upside down, as otherwise it is impossible to get rid of the insects that are sometimes hidden in the leaves. Trim off the ends of the leaves and the stalk, and all the hard leaves round the bottom should be pulled off. Put the artichokes into a saucepan of boiling water sufficiently deep to nearly cover them. The tips of the leaves are best left out; add a little salt, pepper, and a spoonful of savoury herb
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CHAPTER IX.
CHAPTER IX.
Vegetables and fruits are preserved in two ways. We can have them preserved both in bottles and tins, but the principle is exactly the same in both cases, the method of preservation being simply that of excluding the air. We will not enter into the subject of how to preserve fruit and vegetables, but will confine ourselves to discussing as briefly as possible the best method of using them when they are preserved. Unfortunately there exists a very unreasonable prejudice on the part of many person
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CHAPTER X.
CHAPTER X.
By vegetarian jelly we mean jellies made on vegetarian principles. To be consistent, if we cannot use anchovy sauce because it is made from fish, on the same principle we cannot use either gelatine or isinglass, which, of course, as everybody knows, is made from fishes. For all this, there is no reason why vegetarians should not enjoy jellies quite equal, so far as flavour is concerned, to ordinary jelly. The simplest substitute for gelatine, or what is virtually the same thing, isinglass, is co
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CHAPTER XI.
CHAPTER XI.
Creams .—Creams may be divided into two classes—whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing. These latter moulds owe their firmness and consistency to the addition of isinglass, and, as this substance is not allowed in vegetarian cookery, we shall be able to dispense with cream served in this form, nor are we losers by so doing. The ordinary mould of cream is too apt t
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CHAPTER XII.
CHAPTER XII.
There are few articles of diet more wholesome than fruit, in every shape, provided it is fresh . It is a great mistake, however, to suppose that fruit, when too stale to be eaten as it is, is yet good enough for stewing. We often hear, especially in summer weather, of persons being made ill from eating fruit. Probably in every case the injury results, not from eating fruit as fruit, but from eating it when it is too stale to be served as an article of food at all. There is an immense amount of i
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CHAPTER XIII.
CHAPTER XIII.
In vegetarian cookery there is no difference, as far as cake-making is concerned, between it and ordinary cookery. In making cakes we will confine our attention chiefly to general principles which, if once known, render cake-making of every description comparatively easy work. Those who wish for detailed recipes for making almost every kind of cake known will find all that they require on a large scale in “Cassell’s Dictionary of Cookery,” and also everything necessary on a smaller scale in “Cas
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CHAPTER XIV.
CHAPTER XIV.
In vegetarian cookery, as a rule, pies and puddings are made in the same way as in ordinary cookery, with the exception that we cannot use lard or dripping in making our pastry. Nor are we allowed to use suet in making crust for puddings. It would have been quite impossible to have given even one quarter of the recipes for the pies and puddings known, and we must refer those who wish for information on this subject to “Cassell’s Shilling Cookery,” where will be found a very complete list, but wh
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What Girls Can Do. A Book for Mothers and Daughters. By PHYLLIS BROWNE, Author of “A Year’s Cookery.”
What Girls Can Do. A Book for Mothers and Daughters. By PHYLLIS BROWNE, Author of “A Year’s Cookery.”
Seventh and Cheap Edition. Price 1s. 6d. ; cloth, 2s. “A book which every mother of a family ought to have, as well as every nurse under training.”— Guardian . CASSELL & COMPANY, LIMITED, Ludgate Hill, London ....
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A Handbook of Nursing for the Home and for the Hospital. By CATHERINE J. WOOD, Lady Superintendent of the Hospital for Sick Children, Great Ormond Street.
A Handbook of Nursing for the Home and for the Hospital. By CATHERINE J. WOOD, Lady Superintendent of the Hospital for Sick Children, Great Ormond Street.
Ninth Edition , extra fcap. 8vo, cloth, 6s. “The statements are accurate, the opinions sound, and the advice judicious.”— Medical Times . CASSELL & COMPANY, LIMITED, Ludgate Hill, London....
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The Ladies’ Physician. A Guide for Women to the Treatment of their Ailments. By a London Physician.
The Ladies’ Physician. A Guide for Women to the Treatment of their Ailments. By a London Physician.
Cheap Edition . Price 6d. “In a lucid and concise manner are embodied a large number of suggestions in which ladies who have to depend upon their own exertions for their support could be helped.”— Daily Telegraph . 52 nd Thousand . Stiff covers, 1s.; cloth, 1s. 6d. “A book which may fairly be considered a recognised authority. It covers the whole of our lives in all their varying phases, and is as pleasantly written an it is instructive.”— The Queen . CASSELL & COMPANY, LIMITED, Ludgate
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HEALTH HANDBOOKS.
HEALTH HANDBOOKS.
“A most excellent little volume.”— Athenæum . “An admirable treatise, the subject being dealt with in a very thorough and interesting manner.”— The Hospital . The Eye and Sight. By HENRY POWER, M.B., F.R.C.S. The Ear and Hearing. By GEORGE P. FIELD. The Throat, Voice, and Speech. By JOHN S. BRISTOWE, M.D., F.R.S. “Altogether this work is superior to any popular publication of its kind which has hitherto appeared.”— Athenæum . CASSELL & COMPANY, LIMITED, Ludgate Hill, London . The Ear and
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The Family Physician.
The Family Physician.
AUTHORITATIVE WORK ON HEALTH BY EMINENT PHYSICIANS AND SURGEONS. A Systematic Treatise for the Professional and General Reader upon the Science and the Preservation of Health 21s. Roxburgh 25s. “THE BOOK OF HEALTH,” says the Lancet , “is what it aims to be—authoritative, and must become a standard work of reference not only with those who are responsible for the health of schools, workshops, and other establishments where there is a large concourse of individuals, but to every member o
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The Book of Health.
The Book of Health.
CASSELL & COMPANY’S COMPLETE CATALOGUE, containing Particulars of UPWARDS OF ONE THOUSAND VOLUMES, including Bibles and Religious Works, Illustrated and Fine Art Volumes, Children’s Books, Dictionaries, Educational Works, History, Natural History, Household and Domestic Treatises, Science, Travels, &c., together with a Synopsis of their numerous illustrated Serial Publications, sent post free on application. CASSELL & COMPANY, LIMITED, Ludgate Hill, London ....
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REDUCED PRICE LIST OF BARBER & COMPANY’S
REDUCED PRICE LIST OF BARBER & COMPANY’S
Per lb. Packoo, Pure Leaf Congo 1s. 2d. Siftings from Choicest Black Teas 1s. 2d. Rich Sirupy New Season’s Onfa Congo 1s. 4d. Rich Sirupy Moning Congo 1s. 10d. Finest ditto 2s. 4d. Best Black Tea grown 2s. 10d. Finest and Purest Gunpowder 3s. 10d. Orange Pekoe (finest imported) 2s. 10d. Young Hyson (pure and fine) 1s. 10d. French, as used in Paris (per lb. Tin) 1s. 0d. This is the choicest and most carefully selected Coffee. Roasted on the French Principle
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