Bread, Cakes, and Biscuits. — Nos. 492, 516, 537, and 568.
Many of the other receipts may also be used by making the
modifications before described.
Syrups will be useful either as beverages, or for flavouring
simple farinaceous preparations.
Porridge, Gruel, etc. — The receipts for these are adapted
for breakfast and supper.
BREAKFAST.
A selection from the receipts for Porridge, Moulded Farinacea,
and Prepared Fruit, with the addition of ripe, dried, or preserved
Fruit and Bread, wiU jirovide an ample breakfast, which will
admit of much variation, if desired.
DINNER.
The following Bill of Fare, which is arranged in the order in
which the dishes should be served, is given as a suggestion for
providing for about ten or twelve persons. It ivdll be easy from
this bin to compile others on a similar principle, subject to those
modifications which circumstances, taste, and experience will
suggest.
First Course.
Green Peas Soup.
VEGETARIAN PRACTICE.
49
Second Course.
1
4
3 2
5
i
1. Macaroni Omelet.
3. Baked Onions.
2. Baked Beet-root.
4. New Potatoes.
5. Green Peas.
Third Course.
4
1
3 2
5
1. Bread Pudding.
3. Stewed Fruit.
2. Gooseberry Pie.
4. Sago.
5.
Kice.
le succeeding Bill of Fare is adapted for two or three persons
First Course.
3
1
2
4
1. Hotch Potch. 3. Potatoes.
2. Boiled Vegetable-Marrow. 4. Parsnips.
E
so
VEGETARIAN PRACTICE.
Second Course.
■ I
1 3 ' 2
1. Apple and Bread Pudding. 2. Ground Rico.
3. Ripe Fruit,
SUPPER. *
,)
A Eelection from the “Moulded Farinacea,” with Fruit,
dried, preserved, or stewed. Bread, Cakes, Biscuits, etc.
SECOND STYLE. '
The transition from mixed to Vegetarian diet is by no means ij,
iliffieult. We believe that farinaceous food (of which bread,
“ the staff of life ” is the principal), together Avith vegetables ^
and fruit, already constitutes by far the greater portion of the j
food of our population, flesh forming but a small addition, 1
rather than any large proportion of the aliment consumed. In 1
this style, this small addition to fruits, farinacea, and vege- i
tables, is superseded by dishes of a savoury character ; and it H
will be seen, therefore, that the adoption of this style by per- j
sons accustomed to the moderate use of flesh, wiU involve only j
a change as to one or two dishes, whilst the other appliances of j
the table may remain the same. We proceed, however, to '
ofifer a few suggestions as to the provision adapted for each
meal.
BREAKFAST.
In addition to the articles mentioned for breakfast, page
48, Fried Beet-root, No. 116, and Boiled Eggs, may bo used.
VEGETARIAN PRACTICE.
ei
DINNER.
Tlie following Bills of Fare are presented merely as sug-
gestions : by which it will be seen from which divisions of the
book the principal dishes should be selected, and it ^vill be
only necessary to observe the same rule in producing a greater
variety.
First Course.— Rice Soup.
Second Course.
3
1
4
5
6
2
Bread Omelet.
4. Peas.
Roasted Vegetable -Marrow. 5. French
Beans, or Grec
Boiled Potatoes.
6. Roasted Potatoes.
Third Course.
1
1
*
2
3
1. Apple Pudding.
2. Fruit Tart.
3. Ground Rice.
4. Stewed Gooseberries.
Vase of Flowers.
52
VEGETARIAN rRACTICE.
First Course. — Carrot Soup.
Second Course.
3
■|
4
1
o
6
6
1
1.
French Bean Omelet.
4. Cauliflowers.
2.
Vegetable-Marrow and Celery
5. Asparagus.
3.
Potatoes. [Pie.
Page 33
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bread, Cakes, and Biscuits. — Nos. 492, 516, 537, and 568. Many of the other receipts may also be used by making the modifications before described.
Syrups will be useful either as beverages, or for flavouring simple farinaceous preparations.
Porridge, Gruel, etc. — The receipts for these are adapted for breakfast and supper.
BREAKFAST.
A selection from the receipts for Porridge, Moulded Farinacea, and Prepared Fruit, with the addition of ripe, dried, or preserved Fruit and Bread, wiU provide an ample breakfast, which will admit of much variation, if desired.
DINNER.
The following Bill of Fare, which is arranged in the order in which the dishes should be served, is given as a suggestion for providing for about ten or twelve persons. It will be easy from this bin to compile others on a similar principle, subject to those modifications which circumstances, taste, and experience will suggest.
First Course.
Green Peas Soup.
Second Course.
3 2
1. Macaroni Omelet.
3. Baked Onions.
2. Baked Beet-root.
4. New Potatoes.
5. Green Peas.
Third Course.
3 2
1. Bread Pudding.
3. Stewed Fruit.
2. Gooseberry Pie.
4. Sago.
Kice.
The succeeding Bill of Fare is adapted for two or three persons
First Course.
1. Hotch Potch. 3. Potatoes.
2. Boiled Vegetable-Marrow. 4. Parsnips.
E
so
Second Course.
■ I
1 3 ' 2
1. Apple and Bread Pudding. 2. Ground Rico. 3. Ripe Fruit,
SUPPER. *
,)
A Eelection from the “Moulded Farinacea,” with Fruit, dried, preserved, or stewed. Bread, Cakes, Biscuits, etc.
SECOND STYLE. '
The transition from mixed to Vegetarian diet is by no means is difficult. We believe that farinaceous food (of which bread,
“ the staff of life ” is the principal), together with vegetables ^
and fruit, already constitutes by far the greater portion of the j
food of our population, flesh forming but a small addition, 1
rather than any large proportion of the aliment consumed. In 1
this style, this small addition to fruits, farinacea, and vege- i
tables, is superseded by dishes of a savoury character ; and it H
will be seen, therefore, that the adoption of this style by per- j
sons accustomed to the moderate use of flesh, wiU involve only j
a change as to one or two dishes, whilst the other appliances of j
the table may remain the same. We proceed, however, to '
offer a few suggestions as to the provision adapted for each meal.
BREAKFAST.
In addition to the articles mentioned for breakfast, page 48, Fried Beet-root, No. 116, and Boiled Eggs, may bo used.
ei
DINNER.
Tlie following Bills of Fare are presented merely as suggestions : by which it will be seen from which divisions of the book the principal dishes should be selected, and it ^vill be only necessary to observe the same rule in producing a greater variety.
First Course.— Rice Soup.
Second Course.
Bread Omelet.
4. Peas.
Roasted Vegetable -Marrow. 5. French
Beans, or Green
Boiled Potatoes.
6. Roasted Potatoes.
Third Course.
*
1. Apple Pudding.
2. Fruit Tart.
3. Ground Rice.
4. Stewed Gooseberries.
Vase of Flowers.
First Course. — Carrot Soup.
Second Course.
■|
o
French Bean Omelet.
4. Cauliflowers.
Vegetable-Marrow and Celery
5. Asparagus.
Potatoes. [Pie.