WeRead
Powered by ReaderPub
Explore more books like this:
A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.
Melt 1 tablespoon of butter in a saucepan, and in it let simmer for ten minutes 1 good-sized onion that has been finely chopped, then add 4 cups of the boiled, chopped, and mashed spinach to it, and stir well together, and season thoroughly with salt and pepper; finish with ½ teaspoon of grated nutmeg, and 1 or 2 tablespoons of whipped cream, and pile high in a heated dish, covering the top with the chopped whites and riced yolks of 2 hard-boiled eggs.