Substitutes for Flesh Foods: Vegetarian Cook Book

[Transcriber's Note: Italic text is represented by _underscores_.
  Small capitals in the original have been converted to all capitals.]




    SUBSTITUTES FOR FLESH FOODS

    Vegetarian
       Cook
       Book


    _By_ E. G. FULTON


    PACIFIC PRESS PUBLISHING COMPANY
        OAKLAND, CALIFORNIA


    _Entered According to Act of Congress in the year 1904, by_
        PACIFIC PRESS PUBLISHING COMPANY

    _In the Office of the Librarian of Congress, Washington, D. C._

        ALL RIGHTS RESERVED




WHY I WAS IMPRESSED TO WRITE A COOK BOOK.


It must appeal to the judgment of every thinking man and woman that the
human family are more in need of sound, wholesome advice as to what
they should eat and drink than ever before. The number of physicians
and dentists increases each year at an alarming rate, but the aches
and ills of the suffering people do not lessen. Thousands of people
find themselves in a deplorable condition, with stomachs almost worn
out, having depended largely upon predigested foods and a long list of
so-called "dyspepsia cures."

The amount of patent medicines, "sure cures," consumed by the people in
the United States is enormous, and is increasing every year. It must
be apparent to all students of the past century that the people of the
present are not enjoying the same degree of health as our ancestors,
nor have we any assurance that things will improve unless some radical
change is made.

Disease among cattle, poultry, and fish has increased so alarmingly
in the last few years that we should no longer depend on the animal
kingdom for food. We should look to the grains, nuts, vegetables, and
fruits for a better dietary than can be prepared from the flesh of
animals likely to be contaminated with tuberculosis, cancer, and other
diseases.

In writing this book, the author has treated the subject from the
commonly accepted definition of the term vegetarianism, which means
to abstain from flesh food, but allows the use of eggs, milk, and
its products. After years of experience in conducting vegetarian
restaurants in several cities and making a study of the food question,
he thinks he can bestow no greater gift upon the people than to place
before them a book containing instruction in the preparation of
wholesome dishes that will build up in place of tearing down the body.

In this work I do not claim to have reached perfection, nor to have
exhausted the category of wholesome preparations and combinations
within the domain of vegetarianism. In our efforts to teach how to live
without the use of flesh foods, we find we have only begun to discover
the inexhaustible resources of the great vegetable kingdom in the
boundless wealth of varied hygienic foods.

E. G. F.




CONTENTS


  BAKERY AND BREAKFAST DISHES .... 196-201

  BEVERAGES ...................... 173-176

  CAKE ........................... 235-238

  CEREALS ........................ 180-184

  EGGS ........................... 163-170

  ENTREES ........................  67-114

  HYGIENE OF COOKING .............    9-12

  NUT BUTTER ..................... 241-245

  PIES ........................... 225-232

  PUDDINGS ....................... 205-221

  SALADS .........................   17-28

  SALAD DRESSINGS ................   31-36

  SOUPS ..........................   40-64

  SAUCES ......................... 149-159

  TOASTS ......................... 188-192

  VEGETABLES ..................... 115-146




_HYGIENE OF COOKING_


GOOD COOKING

Good cooking is not the result of accident, a species of good luck,
as it were. There is reason in every process; a law governing every
chemical change. A course of medical lectures does not make a
physician, nor will a collection of choice recipes make a cook. There
must be a knowledge of compounding, as well as of compiling; of baking,
as well as of mixing; and above all, one must engage in the real doing.
Theory alone will not suffice; but experience, which practice only can
give, is of the utmost importance.

Mention will be made under this head of those forms of cooking only
which enter into vegetarian cooking as usually understood.


BOILING

The term "boiling," as applied to cookery, means cooking in a boiling
liquid. Many kinds of food need the action of water or other liquid,
combined with heat, to cook them in the best manner, and boiling is
one of the most common forms of cookery. When water becomes too hot
to bear the hand in it with comfort, it has reached one hundred and
fifty degrees, or the scalding point. When there is a gentle tremor
or undulation on the surface, one hundred and eighty degrees, or the
simmering point, is reached. When there is quite a commotion on the
surface of the water, and the bubbles breaking above it throw off
steam or watery vapor, two hundred and twelve degrees, or the boiling
point, is reached. After water reaches the boiling point it becomes no
hotter, no matter how violently it may boil.