Name: Meat substitutes
Author: Isabel Goodhue

IsafaJ A r Meat Substitutes By ISABEL GOODHUE NEW YORK New York Magazine of Mysteries 649 West Forty-third Street MCMVII Corvright 1907 By THE NEW YORK MAGAZINE OF MYSTERIES WHAT DOES COOKERY MEAN? e o e e « o IT MEANS KNOWLEDGE OF ALL HERBS AND FRUITS AND BALMS AND SPICES, AND OF ALL THAT IS HEALING 'AND SWEET IN GROVES, AND SAVORY IN MEAT. IT MEANS CAREFULNESS AND INVENTIVENESS, WATCHFULNESS, WILLINGNESS, AND READINESS OF APPLIANCES. IT MEANS THE ECONO' MY OF YOUR GREAT- GRANDMOTHER AND THE SCIENCE OF MODERN CHEMISTRY, AND FRENCH ART, AND ARABIAN HOSPITALITY. IT MEANS, IN FINE, THAT YOU ARE TO SEE IMPER- ATIVELY THAT EVERYONE HAS SOMETHING NICE TO EAT. —JOHN RUSKIN -CO. CONTENTS FOREWORD .... 7 FOOD VALUES .... 9 ON MEAT-EATING . . . . 11 "FORTY CHEWS TO A MOUTHFUL" . 15 BAKED DISHES .... 19 LUNCHEON AND BREAKFAST DISHES 35 SAUCES FOK CROQUETTES, NUT LOAF, ETC 49 FRUITED CEREALS ... 55 SOUPS .... 61 SALADS 73 SANDWICHES AND COLD DRINKS . 85 MENUS 97 INDEX 110 FOREWORD 1HIS little book is not addressed to the extremist on the food question, but is written for families who wish to discon^ tinue, either entirely or partially, the use of flesh food, but want to substitute dishes which will furnish the same food value, and will be palatable in the same hearty and satisfying way. Q[ It does not aim to present recipes that are models of economical ingenuity, but those that neither savor of extravagance nor of extreme frugality. They are all recipes that have been tried and liked by both meat'eaters and vegetarians. Q[ So many of the dishes represented here have been originated and prepared in atmospheres of enthusiasm and good cheer, that you will probably find all of those resulting from the use of these recipes to be decidedly flavored with optimism. The food problem means a study of balanced rations and proportions, as well as the cost and nutritive value of foods. It means the varying of these proportions to suit the needs of the old the young, the laborer, and the brain worker. — Horace Fletcher. . FOOD VALUES NUTS, peas, beans, lentils, eggs, cheese and milk are rich in the nitrogenous properties considered so valuable in meat, but good judgment must be used in the selections made for each meal so that the supply of this element may not be excessive. Q[ Sometimes a housekeeper who is not possessed of a very versatile imagination forms the habit of repeating a certain kind of food at the same meal. This is often a severe tax upon the digestion and is usually unattractive to the taste. For instance, a nut chowder, a nut loaf and nuts in the salad are in every way undesirable on the same menu. Q[ A well-balanced meal should present a dish rich in nitrates, a starchy food, succulent vegetables or fruits, and a little butter, cream or oil. The glory of the kitchen 1 that holds cooking A trade from Adam, quotes his broths and salads, And swears he is not dead yet but translated In some immortal crust, the paste of almonds. — Ben Jonson. Though we eat little flesh and drink no wine Let as be merry. —Shelley. ON MEAT EATING

AI-modernized reading of the original text

A r Meat Substitutes By ISABEL GOODHUE NEW YORK New York Magazine of Mysteries 649 West Forty-third Street MCMVII Copyright 1907 By THE NEW YORK MAGAZINE OF MYSTERIES WHAT DOES COOKERY MEAN? e o e e « o IT MEANS KNOWLEDGE OF ALL HERBS AND FRUITS AND BALMS AND SPICES, AND OF ALL THAT IS HEALING 'AND SWEET IN GROVES, AND SAVORY IN MEAT. IT MEANS CAREFULNESS AND INVENTIVENESS, WATCHFULNESS, WILLINGNESS, AND READINESS OF APPLIANCES. IT MEANS THE ECONO' MY OF YOUR GREAT- GRANDMOTHER AND THE SCIENCE OF MODERN CHEMISTRY, AND FRENCH ART, AND ARABIAN HOSPITALITY. IT MEANS, IN FINE, THAT YOU ARE TO SEE IMPER- ATIVELY THAT EVERYONE HAS SOMETHING NICE TO EAT. —JOHN RUSKIN -CO. CONTENTS FOREWORD .... 7 FOOD VALUES .... 9 ON MEAT-EATING . . . . 11 "FORTY CHEWS TO A MOUTHFUL" . 15 BAKED DISHES .... 19 LUNCHEON AND BREAKFAST DISHES 35 SAUCES FOR CROQUETTES, NUT LOAF, ETC 49 FRUITED CEREALS ... 55 SOUPS .... 61 SALADS 73 SANDWICHES AND COLD DRINKS . 85 MENUS 97 INDEX 110 FOREWORD THIS little book is not addressed to the extremist on the food question, but is written for families who wish to discontinue, either entirely or partially, the use of flesh food, but want to substitute dishes which will furnish the same food value, and will be palatable in the same hearty and satisfying way. Q[ It does not aim to present recipes that are models of economical ingenuity, but those that neither savor of extravagance nor of extreme frugality. They are all recipes that have been tried and liked by both meat eaters and vegetarians. Q[ So many of the dishes represented here have been originated and prepared in atmospheres of enthusiasm and good cheer, that you will probably find all of those resulting from the use of these recipes to be decidedly flavored with optimism. The food problem means a study of balanced rations and proportions, as well as the cost and nutritive value of foods. It means the varying of these proportions to suit the needs of the old the young, the laborer, and the brain worker. — Horace Fletcher. . FOOD VALUES NUTS, peas, beans, lentils, eggs, cheese and milk are rich in the nitrogenous properties considered so valuable in meat, but good judgment must be used in the selections made for each meal so that the supply of this element may not be excessive. Q[ Sometimes a housekeeper who is not possessed of a very versatile imagination forms the habit of repeating a certain kind of food at the same meal. This is often a severe tax upon the digestion and is usually unattractive to the taste. For instance, a nut chowder, a nut loaf and nuts in the salad are in every way undesirable on the same menu. Q[ A well-balanced meal should present a dish rich in nitrates, a starchy food, succulent vegetables or fruits, and a little butter, cream or oil. The glory of the kitchen that holds cooking A trade from Adam, quotes his broths and salads, And swears he is not dead yet but translated In some immortal crust, the paste of almonds. — Ben Jonson. Though we eat little flesh and drink no wine Let as be merry. —Shelley. ON MEAT EATING