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Fast-Day Cookery - Meals without Meat
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About this ebook
Encouraged by the kindly manner in which the Press has dealt with my "Anglo-Indian and Oriental Cookery," and at the repeated request of friends, I am writing this little book.
In its compilation, I have had in view both the Anglican and Roman communions.
There are many who keep the Fasts and Abstinences prescribed by their Church, and there are many more who would do so if their food was served up and cooked in a healthy way. As a rule, fish and vegetables are very little understood in this country, and even in the houses of the better class one sees little else than the eternal boiled and fried fish. As to vegetables, they are out of it altogether. If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything?
I do not pretend to teach in this little book, only to give a few novel and useful recipes that most housewives will find really good and economical, and also to show that a non-flesh diet can be and is both healthy and appetising.
The book will be found useful by others than those for whom it is specially written, and most of the recipes will be practicable at all times of the year.
A word in conclusion to the careful housewife in getting tinned fish. Always get the best brand; it is not wise to go in for cheap goods in this line.
I cannot speak too highly of Edwards' Desiccated Soups. They make delicious soups of themselves, and in conjunction with other things they have no equal. Their tomato is simply invaluable; I would not be without it for anything.
To those who find pastry indigestible I would recommend them to try "Coombs' Eureka Flour"; it makes delicious pastry, and requires no baking powder, and it has the advantage of being thoroughly digestible.
I have mentioned how to use all these in most of the recipes.
In its compilation, I have had in view both the Anglican and Roman communions.
There are many who keep the Fasts and Abstinences prescribed by their Church, and there are many more who would do so if their food was served up and cooked in a healthy way. As a rule, fish and vegetables are very little understood in this country, and even in the houses of the better class one sees little else than the eternal boiled and fried fish. As to vegetables, they are out of it altogether. If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything?
I do not pretend to teach in this little book, only to give a few novel and useful recipes that most housewives will find really good and economical, and also to show that a non-flesh diet can be and is both healthy and appetising.
The book will be found useful by others than those for whom it is specially written, and most of the recipes will be practicable at all times of the year.
A word in conclusion to the careful housewife in getting tinned fish. Always get the best brand; it is not wise to go in for cheap goods in this line.
I cannot speak too highly of Edwards' Desiccated Soups. They make delicious soups of themselves, and in conjunction with other things they have no equal. Their tomato is simply invaluable; I would not be without it for anything.
To those who find pastry indigestible I would recommend them to try "Coombs' Eureka Flour"; it makes delicious pastry, and requires no baking powder, and it has the advantage of being thoroughly digestible.
I have mentioned how to use all these in most of the recipes.
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Book preview
Fast-Day Cookery - Meals without Meat - Grace Johnson
Table of Contents
FAST-DAY COOKERY OR MEALS WITHOUT MEAT
SOUPS.
1. Oyster Soup.
2. Lobster Soup.
3. Scallop Soup.
4. Cockle Soup.
5. Eel Soup.
6. Haddock Soup.
7. Skate Soup.
8. Cod Soup.
9. Salt Herring Mullagatawny.
10. Welk Soup.
11. Bread Soup.
12. Onion Soup.
13. Pea Soup.
14. Green Pea Soup.
15. Turnip Soup.
16. Vegetable Marrow Soup.
17. Potato Soup.
18. Haricot Bean Soup.
19. Lentil Soup.
20. German Lentil Soup.
21. Tomato Puree.
22. Mixed Vegetable Soup.
23. Florador Soup.
24. Barley Soup.
25. Mullagatawny Soup.
26. Spinach Puree.
27. Sorrel Puree.
28. Artichoke Puree.
29. Carrot Puree.
30. Pearl Sago Soup.
SAUCES.
1. White Butter Sauce.
2. Onion Sauce.
3. Parsley and Butter Sauce.
4. Egg Sauce.
5. Sauce Piquant.
6. Bread Sauce.
7. Celery Sauce.
8. Oyster Sauce.
9. Shrimp Sauce.
10. Lemon Sauce.
11. Anchovy and Butter Sauce.
12. Jerusalem Artichoke Sauce.
13. Brown Onion Sauce.
14. Piquant Brown Sauce.
15. Tomato Sauce.
16. Mushroom Sauce.
17. Brown Lemon.
18. Brown Parsley.
19. Cocoa-nut Sauce.
20. Beet-root Sauce.
FISH IN VARIOUS WAYS.
1. Eel Pie.
2. Eel Stew.
3. Salt Fish and Egg Pie.
4. Salt Fish and Potato Pie.
5. Haddock and Potato.
6. Skate Fricassee.
7. Skate Stew (Brown).
8. Brown Oyster Stew.
9. Lobster Cutlets.
10. Oyster Cutlets.
11. Oysters Fried on Toast.
12. Irish Cutlets.
13. Smoked Haddock Croquets.
14. Baked Fish.
15. Baked Smoked Haddock.
16. Curried Haddock.
17. Curried Lobster.
18. Curried Eel.
19. Devilled Eels.
20. Fish and Potato Cutlets.
21. Filleted Hake.
22. Filleted Herrings.
23. Filleted Skate.
24. Baked Mackerel.
25. Cod Steak.
26. Curried Cutlets.
27. White Cutlets.
28. Fish and Tomatoes.
29. Fish Mould.
30. Lobster Mould.
EGGS IN VARIOUS WAYS.
1. Tumbled Eggs.
2. Baked Eggs.
3. Fricasseed Eggs.
4. Dry Egg Currie.
5. White Egg Currie.
6. Egg Zeste.
7. Baked Eggs with Cheese.
8. Plain Omelette.
9. Omelette with Herbs.
10. Eggs with Tomatoes.
11. Egg and Mushroom Souffle.
12. Egg Balls.
13. Egg Cutlets.
14. Surprise Eggs.
15. Stewed Eggs.
LENTILS, RICE, AND MACARONI IN VARIOUS WAYS.
1. Lentil Moulds.
2. Lentil Cutlets.
3. Plain Dhàl.
4. Lentil Currie.
5. Haricot Bean Pie.
6. Haricot Bean Stew.
7. Haricot Bean Currie.
8. Haricot Bean Pudding.
9. Plain Boiled Rice.
10. Yellow Rice.
11. Kedgree.
12. Another Kedgree.
13. Another Kedgree.
14. Tomato Rice.
15. Cheese Pillau.
16. Rice Savoury.
17. Macaroni Savoury.
18. Macaroni Cheese.
19. Curried Macaroni.
20. Macaroni Savoury.
VEGETABLES IN VARIOUS WAYS.
1. Potato Baskets.
2. Potato Balls.
3. Mashed Potatoes.
4. Potato Snow.
5. Potato Rings.
6. Potato Pie.
7. Mixed Vegetable Pie.
8. Stewed Onions White.
9. Stewed Onions Brown.
10. Farced Cucumbers Stewed.
11. Cucumbers on Toast.
12. Stewed Vegetable Marrow.
13. Marrows on Toast.
14. Stewed Cabbage Stalks.
15. Spinach with Eggs.
16. Spinach Indian Way.
17. Farced Parsnips.
18. Farced Carrots.
19. Vegetable Stew.
20. Farced Tomatoes.
21. Mushroom and Olive Stew.
22. Mushrooms on Toast.
23. Celery Stew.
24. Sea-Kale Stew.
25. Stewed Green Peas.
26. Stewed French Beans.
27. French Beans on Toast.
28. Stewed Broad Beans.
29. Jerusalem Artichokes on Toast.
30. Egg Plant Savoury.
SALADS IN VARIOUS WAYS.
1. Potato Salad.
2. Plain Potato Salad.
3. Mixed Vegetable Salad.
4. Salad Sauce No. 1.
5. Sauce No. 2.
6. Sauce No. 3.
PUDDINGS AND SWEETS.
1. Currant and Apple Tart.
2. Cabul Cassalettes.
3. Fried Almond Rings.
4. Digestible Plum Pudding.
5. Plain Florador Pudding.
6. Boiled Banana Pudding.
7. Banana Custard.
8. Cocoa-nut Rice.
9. Cocoa-nut Macaroni.
10. Cream Rolls.
11. Semolina Cup Puddings.
12. Cream Cake Pudding.
13. Boiled Vermicelli Pudding.
14. Florador Custard Pudding.
15. Orange Fritters.
16. Pine Apple Sweet.
17. Apple Sweet.
18. Pumpkin Tart.
19. Jerusalem Artichoke Jelly.
20. Banana Pancakes.
21. Coffee Cream Puddings.
22. Chocolate Cream Puddings.
23. Sponge Cake and Banana Pudding.
24. Strawberry Cream Pudding.
25. Hen's Nest Pudding.
26. Fancy Sweets.
27. Sago Jelly.
28. Sweet made of Bread.
29. Chestnut Souffle.
30. Treacle Balls.
FAST-DAY COOKERY OR MEALS WITHOUT MEAT
BY
GRACE JOHNSON
AUTHORESS OF ANGLO-INDIAN AND ORIENTAL COOKERY
PREFACE
Encouraged by the kindly manner in which the Press has dealt with my Anglo-Indian and Oriental Cookery,
and at the repeated request of friends, I am writing this little book.
In its compilation, I have had in view both the Anglican and Roman communions.
There are many who keep the Fasts and Abstinences prescribed by their Church, and there are many more who would do so if their food was served up and cooked in a healthy way. As a rule, fish and vegetables are very little understood in this country, and even in the houses of the better class one sees little else than the eternal boiled and fried fish. As to vegetables, they are out of it altogether. If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything?
I do not pretend to teach in this little book, only to give a few novel and useful recipes that most housewives will find really good
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