New Vegetarian Dishes

New Vegetarian Dishes, by Mrs. Bowdich, carries a preface by Ernest Bell, M.A., Treasurer of the London Vegetarian Society. The preface says there are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown. The book says haricot bean pulp, mentioned frequently in the recipes, is made by boiling the beans until tender and rather dry and rubbing them through a wire sieve with a wooden spoon.

The book says that in vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters' dietary, such as beef and mutton, while the haricot bean supplies a substitute for the white, such as veal and chicken. One recipe says to mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper, and shape the mixture into sausages to fry in boiling oil until a golden brown. A list of numbered entries names items such as Haricot bean croquettes, Egg and tomato and Asparagus and egg on toast.