The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-12-27
VEGETARIAN DISHES,
Suggestions for People About to Esche'
N Meut Mat.


Meat Diet.
Better be vegetarians three days o
week for beginning, and when tho
warmer days of spring como in the sys.
tenn will be prepared for tho abandon
ment of meat Vegetarians have al.
ready divided themselves into sects,
which may roughly be classified as the
broad, the high and the low. Taking
the broad as basis, the field OF possible
dishes may be regarded as large enough
to supply man with all he needs, IL he
be not habituated to very frequent
eating of meat. Eggs and milk are full
OF nourishment, and any recipes dealing
with these may safely be selected from
ordinary cookery books, only taking
care to substitute butter for dripping
The latter is, of course, a heresy, pro-
ceeding as it does from cooked meat.
Vegetables fried in butter largely sup
ply the flavor to soups and broths,
which the meat-eater would at first
most certainly miss. But though oe-
reals, grains, pulse, vegetables and
fruits may contain the possibilities of
full nutriment, it must be remembered
that mans constitution and habits,
and oven those of his progenitors, have
| to be taken into account. Also, there
is much skill needed in the preparation
OF the food in order to bring out tho full
| nourishment from the vegetables.
Macaroni is valuable, indeed, to the
vegetarian, il he can only get it pure.
! Wholemeal bread should be preferred
/ TO white for the same reason. Macaroni
Il aI n In, Eru nd &c
of ordinary flour, instead of wheatmeal.
This robs it of at least two-thirds
of its value. 1t should always be
thrown into boiling water. The Italians
cook it in the following way: Fry an
onion in slices in some butter in the
bottom of saucepan, and when the
onion is a golden brown add some
chopped mushrooms, and add suffi-
cient water in which these may simm ar
for two hours. Plunge half a pound of
! macaroni in a pint of boiling water,
and when it is tender drain it, pour cold
water over it, drain again, then add it
to the stock. When thoroughly hot
serve it with grated parmesan. Que
nelles of macaroni are excellent. The
latter is boiled till tender, then passed
unrOuTn sieve, mixed Win nnely
grated bread-crumbs and well-beaten
eggs, with pepper, salt, etc. 1t is formed
into balls, poached in boiling water, and
served with tomato sauce.
Excellent soups can be made of tapi-
oca, eggs and cream; tomatoes and
rice; apples, celery, cream and bread
fried in butter; chestnuts, butter and
cream; artichokes, satisfy and many
other kinds of vegetables. The we'll
known ''potage la bonne femme" is
quite vegetarian dish, composed of
lettuce, sorrel, tarragon, chervil, Gu
cumber and cream. Eggs may be largely
used in soups as a substitute for cream.
There are at least $50 ways of cooking
eggs, and if our supply were only as
fresh and abundant as it ought to be the
vegetarian would find in them an inf
mite variety. Omelets, with tomatoes,
herbs or cheese, are not difficult to
make. There is tho whole range of
puddings, pies, and patties open to the
vegetarian, if only he remembers to. use
butter instead of suet or dripping. Nor
must he put calves feet into his iollies.
Even gelatine is forbidden to him for
this reason. News.