Practical vegetarian cookery
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Table of contents
1. Front matter2. INDEX.3. PREFACE.4. INTRODUCTORY.5. SOUPS.6. SAVORIES AND RELISHES.7. MUSHROOMS.8. EGGS.9. SAVORY SAUCES AND GRAVIES.10. CHEESE DISHES.11. SALAD DRESSINGS, AND SALADS.12. VEGETABLES.13. ASPARAGUS.14. BEANS.15. CORN.16. CABBAGE.17. EGG PLANT.18. PEAS.19. POTATOES.20. SWEET POTATOES.21. ONIONS.22. SPINACH.23. TOMATOES.24. BREAD STUFFS.25. GRIDDLE CAKES.26. BREAKFAST FOODS.27. SANDWICHES.28. CAKES AND ICINGS.29. ICINGS.30. DESSERTS.31. PUDDINGS.32. SAUCES FOR PUDDINGS.33. APPLE DESSERTS.34. SHORT CAKES.35. ICES.36. CONFECTIONS.37. BEVERAGES.38. ENGLISH MARMALADES.39. INVALID COOKERY.40. IMPORTANT NOTES.41. SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.42. MENUS FOR ONE WEEK.43. MENUS FOR PLAIN LIVING.44. DINNERS.45. COLD SUPPERS.46. HOT SUPPERS.47. FORMAL LUNCHEONS.48. FORMAL DINNERS.49. MERCURY.50. Volume III51. “The Herald of Health”52. Food, Home and Garden,53. THEOSOPHICAL MANUALS.54. A Systematic Course of Reading in Theosophy.55. The Human Aura