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Practical vegetarian cookery
Nutrition · 56 章
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目录
PRACTICAL VEGETARIAN COOKERY
Chapter 2
INDEX.
PREFACE.
INTRODUCTORY.
BEAN PURÉE WITH TOMATO.
CHESTNUT CROQUETTES.
MUSHROOMS WITH LEMON.
EGGS ON TOAST.
BROWN BUTTER GRAVY.
CHEESE CUSTARDS.
LETTUCE AND GRAPE FRUIT SALAD.
ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.
ASPARAGUS PUDDING.
SUCCOTASH.
CORN PATÊS.
BAKED CABBAGE.
EGG PLANT BALLS.
PASTRY WITH PEAS.
POTATO PANCAKES.
WARMED UP SWEET POTATOES.
ONIONS IN MILK.
SPINACH SOUFFLE.
DEVILLED TOMATOES.
BANNOCKS.
SOUR MILK GRIDDLE CAKES.
WHOLE WHEAT.
RUSSIAN SANDWICHES.
VELVET CAKE.
OPERA CARAMEL FROSTING.
ALMOND PEACH PIE.
FRENCH BREAD PUDDING.
EGG SAUCE.
APPLE FLUMMERY.
BANANA FILLING.
STRAWBERRY SHERBET.
KISSES.
ORANGE FRAPPÉ.
APRICOT MARMALADE.
FLAXSEED LEMONADE.
BAY LEAVES.
BEVERAGES.
SUNDAY NIGHT LUNCH.
BREAKFASTS.
DINNERS.
COLD SUPPERS.
HOT SUPPERS.
FORMAL LUNCHEONS.
FORMAL DINNERS.
MERCURY.
Volume III
“The Herald of Health”
Food, Home and Garden,
No. 7. MAN AND HIS BODIES.
ETHICAL.
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