Practical vegetarian cookery

132 Apple Slump 133 Apple Rice 133 Apple Cream 133 Apple Flummery 133 SHORT CAKES. Rachel’s Short Cake 134 Strawberry 135 Orange 135 Cranberry 135 Pine-apple 135 Banana 136 ICES. Water Ices 136 Uncooked Cream 136 French Cream 137 Chocolate Cream 137 Wachtmeister Frozen Pudding 137 Frozen Fruits 137 Strawberry Sherbet 138 Pine-apple Sherbet 138 CONFECTIONS. Candy Dough 139 Chocolate Creams 139 Cream Walnuts 139 Cream Almonds 139 Cream Nut Cakes 140 Cream Dates 140 Orange Creams 140 Chocolate Annas 140 Molasses Candy 141 Brown Betties 141 Lemon Mints 141 Soft Caramels 141 Butter Scotch 142-143 Marshmallows 142 Choc-o-pop 142 Cracker-Jack 142 Frosted Fruits 143 Stuffed Dates 143 Salted Almonds 143 Caramels 143 Coffee Cream Caramels 144 Chocolate Caramels 144 Lemon Candy 144 Cocoanut Drops 145 Kisses 145 BEVERAGES. Tea 147 Cocoa 147 French Coffee 147 American Coffee 148 Caramel Coffee 148 Chocolate 148 Apricot Water 149 Gingerade 149 Grape Juice 149 Fruit Juices 149 Pine-apple Frappé 150 Orange Frappé 150 ENGLISH MARMALADES. Rhubarb 151 Orange 151 Lemon 151 Apricot 152 INVALID COOKERY. Pea Soup 153 Milk Toast 153 Cup Custard 153 Rice Foam 154 Creamed Gruel 154 Egg Gruel 154 Barley Gruel 155 Arrow Root 155 Graham Gruel 155 Egg Nogg 155 Egg and Lime Water 156 Apple Water 156 Egg Lemonade 156 Arrow Root Water 156 Barley Water 156-157 Egg Tea 157 Toast Water 157 Baked Milk 157 Flax-seed Lemonade 158 IMPORTANT NOTES. The Way to Test Hot Fat 159 Celery Flavoring 159 Nut Butter 159 Bay Leaves 160 Substitutes for Meat Ingredients-- Suet 160 Meats 160 Gelatine 160 Meat Fats 160 Pastry Shortening 160 Herbs and Soup Powder 161 To Prepare Onions for Salads 161 The Way to Dry Corn 161 Weights and Measures for Cooks 162 Coloring for Soups and Gravies 162 Boiling Vegetables 162 Stewing Fruits 163 Use of Salt 164 Beverages 164 MENUS. Menus for One Week 165 Menus for Plain Living 170 Menus for Formal Luncheons 176 Menus for Formal Dinners 178 PREFACE. The aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods. Cattle are becoming so