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Cassell's Vegetarian Cookery

A. G. Payne

Book Overview: 

This is a little cookbook of vegetarian recipes, which were only slowly gaining popularity in England at the time of its publication. The recipes are all very clearly described, and any modern listener should be able to try them out if any of them strike their fancy.

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Book Excerpt: 
. . .Pear Soup.—Pare, core, and slice six or eight large pears. Put them into a stew-pan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then pass them through a coarse sieve, and return the purée to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine. Let the soup boil five or ten minutes, when it will be ready for serving. Send some sponge-cake to table with this dish.

Pea Soup, from Split Dried Peas.—Take a pint of split peas and put them in soak overnight in some cold water, and throw away those that float, as this shows that there is a hole in them which would be mildewy. Take two onions, a carrot, a small head of celery, and boil them with the peas in from three pints to two quarts of water till they are tender. This will be from four to five hours. When the peas are old. . . Read More