As elsewhere stated, butter, sugar, milk, eggs and salt are admissible in a vegetarian dietary, and some spices are used by many. Although the recipes in this book exclude these articles, or advise **the less the better," any practical cook can take them as they are and add just what she may require to perfect her own methods of seasoning, although it is hoped that the plainer methods may prevail. If those who read adopt this plan, the book will fulfill a double mission and reach all classes of people. Those desiring to gradually adopt the better way can begin by using equal parts of water and milk for all mixing purposes, and use less salt, spices and sugar. IN A NUTSHELL. 2 4j; It is possible for a person to be a strict vegetarian and-, often cook meat for other people. It is also possible for a discreet housewife to experiment in new methods and gradually introduce vegetable oils in cooking, and thus accustom the family to changes that might be refused if previously discussed. Very few readers will be already supplied with vegetable oils. Read the chapter on this subject (page 57), then ask your grocer to order a case,, and also to send with it samples and literature. These goods are put up in cans and pails and retail at prices - within the reach of everybody. Cooking schools, hotels and bakeries in some sections are already using them, at a great saving of expense. Be not cajoled into the belief that lard, cottolene and cottosuet are just as good, possi- bly better than Diamond Butter Oil and Cocoanut Butter, . for such is not the fact. The only redeeming feature about the animal fats is the cotton seed oil with which, they are adulterated, thus proving that vegetable oil is cheaper than pork or beef fat. Do not think this method . would be eventually against the interests of agriculturists. Would it not be more cleanly and attractive, easier and better in every way to grow fruits, vegetables, grain and nuts.'* These are all in demand and are much more tempting when taken at first hand, than after being .con- verted into flesh of doubtful quality. It is much easier to be a vegetarian in 1896 than it was in 1856. Then fruit culture was in its infancy, and. nut culture almost unknown. To live without animal food was considered a method of suicide by starvation. The way has been expanding year by year, until now only a slight elevation of the eyebrows, and a hasty glance, suffices to express surprise when one refuses meat. For— 244 I'ME FAT OF THE LAND. merly the astonished query : " You don't eat meat ! What do you eat*'? "Anything but meat/' would be the reply, — then would follow a brisk discussion on dietetics. To- day no one is considered "queer," even at a hotel or restaurant, if he takes vegetables without meat. "A very small piece of meat; I eat but little now-a-days," is often heard at the modern table. " Only a little beef now and then, with an occasional dinner of fish, especially in hot weather," is a common reply to the question, "Do you eat meat"? Thousands have progressed thus far, and the wheels turned by "cranks" ever since the days of Moses, the sanitary inspector, down to Christ, the practi- cal teacher who utilized the swine to "drown devils," have continued to revolve through the centuries, slowly wearing threadbare the old and weaving in the new. To cook without animal products was formerly extremely difficult, and but few attempted it. The desirability for discarding them was not then so apparent, as parlor .stables, grooms and servants for animals of illustrious pedigree were then unknown, and the present artificial and disease producing life of the animal race had not begun. The author, however, by special request, tried the experiment twenty-five years ago, in a Sanitarium, for six months. The larder was supplied with nothing but grains, flour, fruits, vegetables and nuts — no spices, salt or "rising" material.

AI-modernized reading of the original text

As elsewhere stated, butter, sugar, milk, eggs and salt are admissible in a vegetarian dietary, and some spices are used by many. Although the recipes in this book exclude these articles, or advise **the less the better," any practical cook can take them as they are and add just what she may require to perfect her own methods of seasoning, although it is hoped that the plainer methods may prevail. If those who read adopt this plan, the book will fulfill a double mission and reach all classes of people. Those desiring to gradually adopt the better way can begin by using equal parts of water and milk for all mixing purposes, and use less salt, spices and sugar. IN A NUTSHELL. 2 4j; It is possible for a person to be a strict vegetarian and often cook meat for other people. It is also possible for a discreet housewife to experiment in new methods and gradually introduce vegetable oils in cooking, and thus accustom the family to changes that might be refused if previously discussed. Very few readers will be already supplied with vegetable oils. Read the chapter on this subject (page 57), then ask your grocer to order a case, and also to send with it samples and literature. These goods are put up in cans and pails and retail at prices - within the reach of everybody. Cooking schools, hotels and bakeries in some sections are already using them, at a great saving of expense. Be not cajoled into the belief that lard, cottolene and cottosuet are just as good, possibly better than Diamond Butter Oil and Cocoanut Butter, . for such is not the fact. The only redeeming feature about the animal fats is the cotton seed oil with which, they are adulterated, thus proving that vegetable oil is cheaper than pork or beef fat. Do not think this method . would be eventually against the interests of agriculturists. Would it not be more cleaned and attractive, easier and better in every way to grow fruits, vegetables, grain and nuts." These are all in demand and are much more tempting when taken at first hand, than after being .converted into flesh of doubtful quality. It is much easier to be a vegetarian in 1896 than it was in 1856. Then fruit culture was in its infancy, and. nut culture almost unknown. To live without animal food was considered a method of suicide by starvation. The way has been expanding year by year, until now only a slight elevation of the eyebrows, and a hasty glance, suffices to express surprise when one refuses meat. For— merly the astonished query : " You don't eat meat ! What do you eat*'? "Anything but meat/' would be the reply, — then would follow a brisk discussion on dietetics. Today no one is considered "queer," even at a hotel or restaurant, if he takes vegetables without meat. "A very small piece of meat; I eat but little now-a-days," is often heard at the modern table. " Only a little beef now and then, with an occasional dinner of fish, especially in hot weather," is a common reply to the question, "Do you eat meat"? Thousands have progressed thus far, and the wheels turned by "cranks" ever since the days of Moses, the sanitary inspector, down to Christ, the practical teacher who utilized the swine to "drown devils," have continued to revolve through the centuries, slowly wearing threadbare the old and weaving in the new. To cook without animal products was formerly extremely difficult, and but few attempted it. The desirability for discarding them was not then so apparent, as parlor .stables, grooms and servants for animals of illustrious pedigree were then unknown, and the present artificial and disease producing life of the animal race had not begun. The author, however, by special request, tried the experiment twenty-five years ago, in a Sanitarium, for six months. The larder was supplied with nothing but grains, flour, fruits, vegetables and nuts — no spices, salt or "rising" material.

A practical cook and text book for general use