Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

be cut and eaten in the solidified state with great satisfaction. On sea voyages and excursions of any kind it will be found invaluable. _BEWARE OF SPURIOUS IMITATIONS, and ask only for the_ WALTER ROBERTSON CHELSEA TABLE JELLY. ARTICLES OF MERIT ARE OFTEN PIRATED BY UNPRINCIPLED TRADERS. To be had of all GROCERS, STORES, and CONFECTIONERS. _CERTIFICATE OF ANALYSIS_. Sample of CHELSEA TABLE JELLY. Received 1888. _I certify that the following are the results of the analysis of the above samples_: I have examined a sample of Chelsea Table jelly, and find it to be a mixture of Calves' Feet jelly and sugar; it is undoubtedly nutritious and wholesome. It is superior to other samples that I have analysed, as it in much firmer and keeps well. It is clear and bright, and has evidently been carefully manufactured from pure materials. It has a pleasant flavour, and is of excellent quality. _(Signed)_ R. H. HARLAND, F.I,C., F.C.S. Laboratory, Plough Court, 37, Lombard Street. _Public Analyst_. Copy of Testimonial received August 26th, 1891 (_unsolicited_). 59, Windsor Road, Southport. _August 25th_, 1891. GENTLEMEN,--I may inform you that I have tried other makers of jellies, but have found none to equal yours in excellence of quality. I have mentioned this fact frequently to Mr. Seymour Mead and to my friends. I am also deeply indebted to you from the fact that a little niece of mine was fed almost exclusively on your Calves' Feet Jelly for a period of three months, and who, when she refused to take other things, always took most willingly to your jellies. Yours respectfully, W, ROBERTSON & Co. M. T. HANSON. _This and others may be inspected at the Works, Chelsea, London._ INVENTORS AND SOLE MANUFACTURERS (WHOLESALE ONLY): WALTER ROBERTSON & CO., CHELSEA, LONDON, S.W., ENGLAND * * * * * CONTENTS. PAGE. CHAP. I.--Soups 17 II.--SAUCES 44 III.--RICE, MACARONI, OATMEAL 60 IV.--EGGS AND OMELETS 78 V.--SALADS AND SANDWICHES 96 VI.--SAVOURY DISHES 108 VII.--VEGETABLES, SUBSTANTIAL 122 VIII.--VEGETABLES, FRESH 137 IX.--PRESERVED VEGETABLES AND FRUITS 152 X.--JELLIES (VEGETARIAN) AND JAMS 158 XI.--CREAMS, CUSTARDS, AND CHEESECAKES 165 XII.--STEWED FRUITS AND FRUIT