Cauliflower with White Sauce
  Celery (Italian)
  Celery, Steamed, with White Cheese Sauce
  Celery, Stewed, with White Sauce
  Green
  Leeks
  Mushrooms, Stewed
  Onions, Braised
  Onion Tortilla
  Onions (Spanish) baked
  Scotch, or Curly Kale
  Spinach
  Turnips, Mashed
Vanilla Chestnuts
Vanilla Cream and Stewed Pears
Victoria Sandwiches

Walnuts (Pickled), Savoury
Water, Barley
Water Eggs
Water, Oatmeal
Wheatmeal Sauce
Whipped Cream
White Sauce & Spanish Onions
White Sauce, Savoury
White Sauce (1)
White Sauce (2)
White Soup
Wholemeal Banana Pudding
Wholemeal Bread (Fermented)
Wholemeal Cake
Wholemeal Cookery
Wholemeal Gems
Wholemeal Rock Cakes
Wholemeal Soup
Wholesome Cookery—­
  Breakfasts
  Dinners
  Drinks
  Evening Meals
  Midday Meals
  Suppers
Winifred Pudding
Winter Salads

Yorkshire Pudding

INTRODUCTION

This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes.  Nowadays most people admit that “too much meat is eaten”; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it.

Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them.  For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only.  Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour.  Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred.  The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published.  Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream.

Let me draw the attention of vegetarians to the use of soaked sago in many dishes.  This is a farinaceous food which should be used much more largely in vegetarian cookery than it is.  Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste.  When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained