The People's vindicator., 1874-11-21
The Dinners of a Vegetarian in
.,. the Summer Time.

We do not advocate the vegetarian
system of diet, but in order to let our
readers see how one Of the leaders iu
this refom (?) Prof. Francis Newman,
lived fora given length Of time we
reprint the following from the pen of
that gentleman, from Il recent mum
ber Of the London Dietetic Retormer.
The writer says in introducing the
subject: "The question has so often
been put to me, But actually, what
do you get for dinner 2 that at
length resolved to keep a register of
my dinners for an entire month. At
first intended to give every day lit
orally, but on finding that from net
having vegetarian messmates to tin-
ish my dishes often had nearly tho
same dinner for two days together,
VI the principal dish three days. l
thought this accurate publication of
my economy to be a needless bit Of
autobiography. l have therefore
generally omitted such repetition. If
any one new to vegetarianis,n should
read through the list of these nine-
teen dinners eaten by me in June, l
fear lie will rather think me q luxuri-
ous epicnre than pity me as an asce-
tic" Following is a list of the din.
ncrs as recorded by Prof. Newman
l. Peas pudding from split peas,
with onion sauce, in which is sage and
parceley. Boiled cabbage. Stewed
gooseberries and rhubarb. Curd and
whey. ,-
2. savory pie, Of vegetables, with
topioca. Broth from yesterdays peas
(better than any mutton broth), with
slice Of brown bread and butter.
Baked pudding Of rice, sago and Sui
tana raisins, with top Of bread and
butter. l...... . sa..
3. An omlet, with savory herbs.
Spinach and cabbage. Stewed rhu.
barb with greengage jam and some
of yesterdays baked pudding.
4. Boiled barley pudding with Snl-
tana raisins, no milk or sugar, but sa-
worry herbs. Cabbage. New pota-
toes, with parsley sauce and q few
stalks of asparagus. Mixed fruit
stewed.
S. Brown bread and Cheddar cheese.
French figs, with walnuts and al
monds. Gsoseberry tart. A little
curd and whey. 4 rro
6. Green peas. Potato fritters.
Cabbage. Yesterdays gooseberry
tart, with slice Of bread and butter.
z. Potato scone Il believe this is
the right name). Cabbage. New
potatoes. Oswego blanc-mange and
stewed gOOseberries.
8. Green pea soup, thick with let
tuce and something else. Potatoes
in parsley sauce. Asparagus. Straw
berry tart.
9. Potatoes baked with butter, sage
and onions. Cabbage, with . scram-
bled Tor rumbled) egg on it. Stewod
pear. Gooseberry tart. 4 qAl'
10. Some green pea soup. Omelet
of bread crumbs and herbs. One po-
tato. Some cabbage. Tart Of rlu-
barb and Strawberries. o 4
IL. Wheat mush, boiled in water,
eaten with parsley sauce, green peas
and young potatoes. .(This mush is
an excellent dish. The wheat is
cracked, not ground. Onions, small
in quantity, sliced fine and fried, arc
mixed in it, with a pinch of, savory
herbs, after. it it boilod.) Oswego
blanc. mango, with orange marmalade.
. II. French haricot, dressed with
leaves Of ,narjoram and thyme, small
quantities Of fried onions (added af-
forward as to the wheat mush), with
teaspoonful of oil. Green peas and
young potatoes. Rhubarb and starw.
berry toule. '.'@''' Il.
l3. Fried butter pudding, nearly
like Yorkshire pudding. Green peas.
Young potatoes in butter. Brown