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The Vegetarian Cook Book

E. G. Fulton

Book Overview: 

Cookbook from the era of John Kellogg, whose vegetarian meat substitutes Protose and Nuttolene are featured heavily in this volume. Production of this item was available as recently as the mid 2000's via Scandinavia, but any current substitutions could probably suffice if you want to try the recipes.

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Book Excerpt: 
. . .m into little squares, place them in a baking pan, and brown to a golden color in a quick oven.

EGG BALLS FOR SOUP Egg yolks, hard boiled, 6. Salt, 1 teaspoonful. Flour, ½ tablespoonful. Egg yolks, raw, 2.

Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together,[41] make into balls, and drop into the soup a few minutes before serving.

EGG DUMPLINGS FOR SOUP Milk, 1 cup. Flour. Eggs, 2.

Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.


Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, an. . . Read More