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Cassell's Vegetarian Cookery - Arthur Gay PAYNE

This is a little cookbook of vegetarian recipes, which were only slowly gaining popularity in England at the time of its publication in 1891. 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. - Summary by Carolin
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PrefaceIntroductionChapter I: Soups - General InstructionsChapter I: Soups - Recipes, part 1Chapter I: Soups - Recipes, part 2Chapter I: Soups - Recipes, part 3Chapter II: Sauces, part 1Chapter II: Sauces, part 2Chapter III: Savoury Rice, Macaroni, Oatmeal, etc. - RiceChapter III: Savoury Rice, Macaroni, Oatmeal, etc. - MacaroniChapter III: Savoury Rice, Macaroni, Oatmeal, etc. - Oatmeal etc.Chapter IV: Eggs (savoury) and Omelets - EggsChapter IV: Eggs (savoury) and Omelets - OmeletsChapter V: Salads and SandwichesChapter VI: Savoury Dishes - MushroomsChapter VI: Savoury Dishes - FrittersChapter VII: Vegetables - Substantial Vegetables, part 1Chapter VII: Vegetables - Substantial Vegetables, part 2Chapter VIII: Vegetables, Fresh, part 1Chapter VIII: Vegetables, Fresh, part 2Chapter IX: Preserved Vegetables and FruitsChapter X: Jellies (Vegetarian) and JamsChapter XI: Creams, Custards, and Cheese-CakesChapter XII: Stewed Fruits and Fruit IcesChapter XIII: Cakes and BreadChapter XIV: Pies and Puddings
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