6. Cabbage.
Third Course.
3
1 *
2
4
1. Cumberland Pudding. 3. Farina.
2. Apple Fritters. 4. Stewed Khubarb.
* Flowers.
THIRD STYLE.
BREAKFAST.
Similar to that described, page 4S.
VEGETARIAN PRACTICE.
53
DINNER.
Any of the soups may be selected. The principal savoury
dishes (Omelets and Fritters), and the secondary dishes
(Savoury Pies and Puddings, Eggs, Mushrooms, and Fried or
Stewed Vegetables), should be served with plainly cooked vege-
tables. As suggestions for arranging the dinner table, the
following plans and Bills of Fare are presented :
First Course. — Lentil and Peas Soup.
Second Course.
5 3 6
1 2
7 4 8
1. Forcemeat.
2. Fried Cauliflower.
8. Potato Pie.
4. Minced Eggs.
5. Potatoes.
6. Greens.
7. French Beans.
8. Mashed Vegetable-Marrow.
Third Course.
3
15*62
4
1. Bread and Butter Pudding. 4. Raspberry Turnovers.
2. Plum Tart. 5. Arrowroot.
3. Cheesecake. 6. Custards.
* Flowers.
54
VEGETARIAN PRACTICE,
First Course. — Green Peas Soup.
Second Course.
6
4
!
1
3
2
8
5
9
1. Asparagus Omelet
6.
New Potatoes.
2. Rice Fritters.
7.
Cabbage.
3. Cucumber Pie.
8.
Peas.
4. Fried Mushrooms.
9.
Carrots and Turnips
5. Eggs, with White Sauce and
Parsley.
Third Course,
1
4
5
1
8
2
a
7
1. Baked Apple Pudding. 4. Cheesecakes.
2. French Pancakes. 6. Custards
3. Gooseberry Tart. 6. Tapioca,
7. Preserve Tarts.
First Course.
Palestine Soup.
Brown Soup.
VEQETAEIAN PRACTICE.
55
Second Course.
3 0 9
1 4 3 6 2
10 7 11
1. Macaroni Quenelle. 6. Eggs with Forcemeat Balls.
2. Onion and Sage Fritters. 7. Buttered Eggs with Spinach.
3. Savoury Pie. 8. Greens or Cabbage.
4. Stewed Celery. 9. Mashed Potatoes.
5. Fried Beet-root 10. Potatoes.
• 11. Carrots and Turnips.
Third Course.
9
7
10
1
3
4
*
5
6
2
11
8
12
Plum Pudding.
7.
Stewed Apples,
Mince Tarts.
8.
Stewed Oranges.
Custards.
9.
Spanish Cream.
Preserve Tarts.
10.
Cheesecakes.
Macaroni Tart
11.
Almond Puffs.
Lemon Creams.
12.
Blanc-Mange.
* Flowers.
Fourth Course.
Cheese and Celery, or Winter Salad.
66
VEGETARIAN PRACTICE.
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57
The First Style of Cookery which we have described (page
46) is the most economical ; but as there are many persons
who are not prepared to completely adopt that degree of
simplicity in diet, a combination of the First with the Second
Style, selecting those articles in each which local cii-cumstances
render the most abundant, will be commonly found suitable to
domestic economists. The following plan and bill of fare for a
plain dinner or supper will serve to illustrate this combination,
It is adapted for about twelve persons.
1. Baked Bread Omelet.
2. Potato Pie.
3. Stewed Onions.
4. Fried Beet-root.
9,
5. Baked Potatoes.
6. Apple and Bread Pudding.
7. Celery.
Page 34
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
6. Cabbage.
Third Course.
1 *
1. Cumberland Pudding. 3. Farina.
2. Apple Fritters. 4. Stewed Khubarb.
* Flowers.
THIRD STYLE. BREAKFAST.
Similar to that described, page 4S.
DINNER.
Any of the soups may be selected. The principal savoury dishes (Omelets and Fritters), and the secondary dishes (Savoury Pies and Puddings, Eggs, Mushrooms, and Fried or Stewed Vegetables), should be served with plainly cooked vegetables. As suggestions for arranging the dinner table, the following plans and Bills of Fare are presented :
First Course. — Lentil and Peas Soup.
Second Course.
5 3 6
1 2 7 4 8
1. Forcemeat.
2. Fried Cauliflower. 8. Potato Pie.
4. Minced Eggs.
5. Potatoes.
6. Greens.
7. French Beans.
8. Mashed Vegetable-Marrow.
Third Course.
15*62
1. Bread and Butter Pudding. 4. Raspberry Turnovers.
2. Plum Tart. 5. Arrowroot.
3. Cheesecake. 6. Custards.
* Flowers.
First Course. — Green Peas Soup.
Second Course.
!
1. Asparagus Omelet
New Potatoes.
2. Rice Fritters.
Cabbage.
3. Cucumber Pie.
Peas.
4. Fried Mushrooms.
Carrots and Turnips
5. Eggs, with White Sauce and
Parsley.
Third Course,
a
1. Baked Apple Pudding. 4. Cheesecakes.
2. French Pancakes. 6. Custards
3. Gooseberry Tart. 6. Tapioca,
7. Preserve Tarts.
First Course.
Palestine Soup.
Brown Soup.
Second Course.
3 0 9
1 4 3 6 2
10 7 11
1. Macaroni Quenelle. 6. Eggs with Forcemeat Balls.
2. Onion and Sage Fritters. 7. Buttered Eggs with Spinach.
3. Savoury Pie. 8. Greens or Cabbage.
4. Stewed Celery. 9. Mashed Potatoes.
5. Fried Beet-root 10. Potatoes.
• 11. Carrots and Turnips.
Third Course.
*
Plum Pudding.
Stewed Apples,
Mince Tarts.
Stewed Oranges.
Custards.
Spanish Cream.
Preserve Tarts.
Cheesecakes.
Macaroni Tart
Almond Puffs.
Lemon Creams.
Blanc-Mange.
* Flowers.
Fourth Course.
Cheese and Celery, or Winter Salad.
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The First Style of Cookery which we have described (page 46) is the most economical ; but as there are many persons who are not prepared to completely adopt that degree of simplicity in diet, a combination of the First with the Second Style, selecting those articles in each which local circumstances render the most abundant, will be commonly found suitable to domestic economists. The following plan and bill of fare for a plain dinner or supper will serve to illustrate this combination, It is adapted for about twelve persons.
1. Baked Bread Omelet.
2. Potato Pie.
3. Stewed Onions.
4. Fried Beet-root.
9,
5. Baked Potatoes.
6. Apple and Bread Pudding.
7. Celery.