Reform Cookery Book Part 1

Reform Cookery Book.

by Mrs. Mill.

PREFACE TO FOURTH EDITION.

Still the Food Reform movement goes on and expresses itself in many ways.

New developments and enterprises on the part of those engaged in the manufacture and distribution of pure foods are in evidence in all directions. Not only have a number of new "Reform" restaurants and depots been opened, but vegetarian dishes are now provided at many ordinary restaurants, while the general grocer is usually willing to stock the more important health foods.

Then the interest in, and relish for a non-flesh dietary has, during the past year, got a tremendous impetus from the splendid catering at the Exhibitions, both of Edinburgh and London. The restaurant in Edinburgh, under the auspices of the Vegetarian Society, gave a magnificent object lesson in the possibility of a dietary excluding fish, flesh, and fowl. The sixpenny dinners, as also the plain and "high" teas, were truly a marvel of excellence, daintiness, and economy, and the queue of the patient "waiters,"

sometimes 40 yards long, amply testified to their popularity.

One is glad also to see that "Health Foods" manufacturers are, one after another, putting into practice the principle that sound health-giving conditions are a prime essential in the production of what is pure and wholesome, and in removing from the grimy, congested city areas to the clean, fresh, vitalising atmosphere of the country, not only the consumers of these goods, but those who labour to produce them, derive real benefit.

The example of Messrs Mapleton in exchanging Manchester for Wardle, has been closely followed up by the International Health a.s.sociation, who have removed from Birmingham to Watford, Herts.

J. O. M.

NEWPORT-ON-TAY, _April 1909._

"Economy is not Having, but wisely spending." _Ruskin._

"I for my part can affirm that those whom I have known to submit to this (the vegetarian) regimen have found its results to be restored or improved health, marked addition of strength, and the acquisition by the mind of a clearness, brightness, well-being, such as might follow the release from some secular, loathsome detestable dungeon.... All our justice, morality, and all our thoughts and feelings, derive from three or four primordial necessities, whereof the princ.i.p.al one is food. The least modification of one of these necessities would entail a marked change in our moral existence. Were the belief one day to become general that man could dispense with animal food, there would ensue not only a great economic revolution--for a bullock, to produce one pound of meat, consumes more than a hundred of provender--but a moral improvement as well."--_Maurice Maeterlinck._

"Can anything be so elegant as to have few wants, and to serve them one's self, so to have somewhat left to give, instead of being always prompt to grab."--_Emerson._

Foreword.

"Diet cures mair than physic."--_Scotch Proverb._

"The first wealth is health."--_Emerson._

"Of making books there is no end," and as this is no less true of cookery books than of those devoted to each and every other subject of human interest, one rather hesitates to add anything to the sum of domestic literature. But while every department of the culinary art has been elaborated _ad nauseam_, there is still considerable ignorance regarding some of the most elementary principles which underlie the food question, the relative values of food-stuffs, and the best methods of adapting these to the many and varied needs of the human frame. This is peculiarly evident in regard to a non-flesh diet. Of course one must not forget that there are not a few, even in this age, to whom the bare idea of contriving the daily dinner, without the aid of the time-honoured flesh-pots, would seem scarcely less impious than absurd, as if it threatened the very foundations of law and order. Still there is a large and ever increasing number whose watch word is progress and reform, who would be only too glad to be independent of the _abattoir_ (I will not offend gentle ears with the coa.r.s.e word slaughter-house), if they only knew how. In summertime, at least, when animal food petrifies so rapidly, many worried housekeepers, who have no prejudice against flesh-foods in general, would gladly welcome some acceptable subst.i.tute. The problem is how to achieve this, and it is with the view of helping to that solution that this book is written.

Now, as I said, while there is no lack of the stereotyped order of domestic literature, there seems to be a wide field over which to spread the knowledge of "Reform" dietary, and how to adapt it to the needs of different people, and varying conditions. And while protesting against all undue elaboration--for all true reform should simplify life rather than complicate it--we should do well to acquire the knowledge of how to prepare a repast to satisfy, if need be, the most exacting and fastidious.

Another need which I, as a Scotswoman, feel remains to be met, is a work to suit the tastes and ideals of Scottish people. Cosmopolitan as we now are, there are many to whom English ways are unfamiliar. Even the terms used are not always intelligible, as is found by a Scotswoman on going to live in England, and _vice-versa_. We could hardly expect that every London stoneware merchant would be able to suit the Scotch la.s.s, who came in asking for a "muckle broon pig tae haud b.u.t.ter;" but even when English words are used, they may convey quite different ideas to Scottish and English minds.

Indeed, several housewives have complained to me that all the vegetarian cookery books, so far as they can learn, are intended solely for English readers, so that we would hope to overcome this difficulty and yet suit English readers as well.

Before starting to the cookery book proper, I would point out some of the commonest errors into which would-be disciples of food reform so often fall, and which not unfrequently leads to their abandoning it altogether as a failure. Nothing is more common than to hear people say most emphatically that vegetarian diet is no good, for they "have tried it." We usually find upon enquiry, however, that the "fair trial" which they claim to have given, consisted of a haphazard and ill-advised course of meals, for a month, a week, or a few days intermittently, when a meat dinner was from some reason or other not available. One young lady whom I know, feels ent.i.tled to throw ridicule on the whole thing from the vantage-ground of one day's experience--nay, part of a day. It being very hot, she could not tackle roast beef at the early dinner, and resolved with grim heroism to be "vegetarian" for once. To avoid any very serious risks, however, she fortified herself as strongly as possible with the other unconsidered trifles--soup, sweets, curds and cream, strawberries, &c., but despite all her precautions, by tea-time the aching void became so alarming that the banished joint was recalled from exile, and being "so famished" she ate more than she would have done at dinner. Next day she was not feeling well, and now she and her friends are as unanimous in ascribing her indisposition to vegetarianism, as in declaring war to the knife--or _with_ the knife against it evermore.

Now, there are certainly not many who would be so stupid or unreasonable as to denounce any course of action on the score of one spasmodic attempt, but there are not a few who are honestly desirous to follow out what they feel to be a better mode of living, who take it up in such a hasty, ill-advised way as to ensure failure. It is not enough merely to drop meat, and to conclude that as there is plenty food of some or any sort, all will be right, unless it has first been ascertained that it will contain the essential elements for a nourishing, well-balanced meal. It is not the quant.i.ty, however, which is so likely to be wrong as the proportions and combination of foods, for we may serve up abundance of good food, well cooked and perfectly appointed in every way, and yet fail to provide a satisfactory meal. I would seek to emphasise this fact, because it is so difficult to realise that we may consume a large amount of food, good in itself, and yet fail to benefit by it. If we suffer, we blame any departure from time-honoured orthodoxy, when, perhaps we ought to blame our wrong conception or working out of certain principles. It is never wise, therefore, to adopt the reform dietary too hastily, unless one is quite sure of having mastered the subject, at least in a broad general way; for if the health of the household suffers simultaneously with the change, we cannot hope but that this will be held responsible. Other people may have "all the ills that flesh is heir to" as often as they please. A vegetarian dare hardly sneeze without having every one down upon him with 'I told you so.'

'That's what comes of no meat.'

A frequent mistake, then, is that of making a wrong selection of foods, or combining them unsuitably, or in faulty proportions. For example, rice, barley, pulses, &c., may be, and are, all excellent foods, but they are not always severally suitable under every possible condition. Rice is one of the best foods the earth produces, and probably more than half of the hardest work of the world is done on little else, but those who have been used to strong soups, roast beef, and plum pudding will take badly with a sudden change to rice soups, rice savoury, and rice pudding. For one thing, so convinced are we of the poorness of such food, that we should try to take far too much, and so have excess of starch. Pulse foods, again,--peas, beans, lentils--are exceedingly nutritious--far more so than they get credit for, and in their use it is most usual to heavily overload the system with excess of nitrogenous matter. One lady told me she understood one had to take enormous quant.i.ties of haricot beans, and she was quite beat to take _four_ platefuls! 'I can never bear the sight of them since,' she added pathetically. Another--a gentleman--told me vegetarianism was 'no good for him, at any rate, for one week he swallowed "pailfuls of swill,"

and never felt satisfied!' While yet a third--no, it was his anxious wife on his behalf--complained that 'he could not take enough of "that food" to keep up his strength.' He had three platefuls of the thickest soup that could be contrived, something yclept "savoury"--though I cannot of course vouch for the accuracy of that definition--a substantial pudding, and fruit.

He 'tried' to take two tumblers of milk, but despite his best endeavours could manage to compa.s.s only _one_! I sympathised heartily with the good lady's anxiety, and urged that they go back to their "morsel of meat"

without delay, and dispense with the soup, the "savoury," the milk, and either the fruit or the pudding. In reply to her astonished look, I gravely a.s.sured her that it was evident vegetarianism would not do for them, and her look of relief made it clear that she never suspected the mental reservation, that the tiny bit of meat was invaluable if only to keep people from taking so much by way of compensation.

Another mistake to be guarded against, is that of reverting too suddenly to rather savourless insipid food. It is certainly true that as one perseveres in a non-flesh diet for a length of time, the relish for spices and condiments diminishes, and one begins to discern new, subtle, delicate flavours which are quite inappreciable when accustomed to highly seasoned foods. As one gives up these artificial accessories, which really serve to blunt the palate, rarer and more delicious flavours in the sweet natural taste come into evidence. But this takes time. There is a story told of some Londoners who went to visit at a country farm, where, among other good things, they were regaled with new-laid eggs. When the hostess pressed to know how they were enjoying the rural delicacies, they, wishing to be polite yet candid, said everything was very nice, but that the eggs had not "the flavour of London ones!"

It were thus hopeless to expect those who like even eggs with a "tang" to them, to take enthusiastically to a dish of tasteless hominy, or macaroni, but happily there is no need to serve one's apprenticeship in such heroic fashion. There is at command a practically unlimited variety of vegetarian dishes, savoury enough to tempt the most fastidious, and in which the absence of "carcase" may, if need be, defy detection. Not a very lofty aspiration certainly, but it may serve as a stepping-stone.

When the goodman, therefore, comes in expecting the usual spicy sausage, kidney stew, or roast pig, do not set before him a dish of mushy barley or sodden beans as an introduction to your new 'reform bill' of fare, or there may be remarks, no more lacking in flavour than London eggs. Talking of sausage, reminds me that one of the favourite arguments against vegetarian foods is that people like to know what they are eating. What profound faith these must have in that, to us cynical folks, 'bag of mystery,' the sausage!

But then, perhaps, they do know that they are eating----!

Now, I fear most of the foregoing advice on how to "Reform" sounds rather like Punch's advice to those about to marry, so after so many "don'ts" we must find out how to _do_. And to that end I would seek rather to set forth general broad guiding principles instead of mere bald recipes. Of course a large number of the items--puddings, sweets, &c., and not a few soups, are the same as in ordinary fare, so that I will give most attention to savouries, entrees, and the like, which const.i.tute the real difficulty.

As people get into more wholesome ways of living, the tendency is to have fewer courses and varieties at a meal, but just at first it may be as well to start on the basis of a three-course dinner. One or other of the dishes may be dispensed with now and then, and thus by degrees one might attain to that ideal of dainty simplicity from which this age of luxury and fuss and elaboration is so far removed.

"Now good digestion wait on appet.i.te, And health on both."--_Shakespeare_.

SOUPS.

The following directions will be found generally applicable, so that there will be no need to repeat the several details each time. Seasonings are not specified, as these are a matter of individual taste and circ.u.mstance. Some from considerations of health or otherwise are forbidden the use of salt.

In such cases a little sugar will help to bring out the flavour of the vegetables, but unless all the members of the household are alike, it had best not be added before bringing to table. Where soup is to be strained, whole pepper, mace, &c., is much preferable to ground, both as being free from adulteration, and giving all the flavour without the grit. The water in which cauliflower, green peas, &c., have been boiled, should be added to the stock-pot, but as we are now recognising that all vegetables should be cooked as conservatively as possible--that is, by steaming, or in just as much water as they will absorb, so as not to waste the valuable salts and juices, there will not be much of such liquid in a "Reform" menage. A stock must therefore be made from fresh materials, but as those are comparatively inexpensive, we need not grudge having them of the freshest and best.

Readers of Thackeray will remember the little dinner at Timmins, when the hired _chef_ shed such consternation in the bosom of little Mrs Timmins by his outrageous demands for 'a leg of beef, a leg of veal, and a ham', on behalf of the stock-pot. But the 'Reform' housekeeper need be under no apprehension on that score, for she can have the choicest and most wholesome materials fresh from the garden to her _pot-au-feu_, at a trifling cost. Of course it is quite possible to be as extravagant with vegetarian foods as with the other, as when we demand forced unnatural products out of their season, when their unwholesomeness is matched only by their cost. No one who knows what sound, good food really is, will dream of using manure-fed tomatoes, mushrooms at 3s. per lb.; or stringy tough asparagus, at 5s. or 10s. a bunch, when seasonable products are to be had for a few pence.

The exact quant.i.ties are not always specified either, in the following recipes, as that too has to be determined by individual requirement, but as a general rule they will serve four to six persons. The amount of vegetables, &c., given, will be in proportion to 3 pints, i.e. 12 gills liquid. Serve all soups with croutons of toast or fried bread.

White Stock.

The best stock for white soups is made from small haricots. Take 1 lb. of these, pick and wash well, throwing away any that are defective, and if there is time soak ten or twelve hours in cold water; put on in clean saucepan--preferably earthenware or enamelled--along with the water in which soaked (if not soaked scald with boiling water, and put on with fresh boiling water), some of the coa.r.s.er stalks of celery, one or two chopped Spanish onions, blade of mace, and a few white pepper-corns. If celery is out of season, a little celery seed does very well. Bring to boil, skim, and cook gently for at least two hours. Strain, and use as required.

Clear Stock.

For clear stock take all the ingredients mentioned above, also some carrot and turnip in good-sized pieces, some parsley, and mixed herbs as preferred, and about 1/2 lb. of hard peas, which should be soaked along with the haricots. Simmer very gently two to three hours. Great care must be taken in straining not to pulp through any of the vegetables or the stock will be muddy, or as we Scotch folks would say "drumlie." If not perfectly clear after straining, return to saucepan with some egg-sh.e.l.ls or white of egg, bring to boil and strain again through jelly-bag. A cupful of tomatoes or a few German lentils are a great improvement to the flavour of this stock, but will of course colour it more or less.

Brown Stock.