A WEEK’S MENU

I have written the following menus to help those who are beginning vegetarianism.  When first starting, most housewives do not know what to provide, and this is a source of anxiety.  I occasionally meet some who have been vegetarians a long time, but confess that they do not know how to provide a nice meal.  They usually eat the plainest foods, because they know of no tasty dishes.  When visitors come, we like to provide tempting dishes for them, and show them that appetising meals can be prepared without the carcases of animals.  I only give seven menus, that is, one for each day of the week; but our dishes can be so varied that we can have a different menu daily for weeks without any repetition.  The recipes here written give a fair idea to start with.  Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted.  I have not included macaroni cheese in these menus, because this dish is so generally known; it can be introduced into any vegetarian dinner.  I have allowed three courses at the dinner, but they are really not necessary.  I give them to make the menus more complete.  A substantial soup and a pudding, or a savoury with vegetables and sauce and a pudding, are sufficient for a good meal.  In our own household we rarely have more than two courses, and often only one course.  This article will be of assistance to all those who are wishing to try a healthful and humane diet, and to those meat eaters who wish to provide tasty meals for vegetarian friends.

Anna P. Allinson.

4, Spanish Place,
Manchester Square,
London, W.

MENU I.

TOMATO SOUP.

1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or 1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1 oz. of vermicelli and 2 bay leaves.  Peel the onions and chop up roughly; brown them with the butter in the saucepan in which the soup is made.  When the onion is browned, add the tomatoes (the fresh ones must be sliced) and 3 pints of water.  Let all cook together for 1/2 an hour.  Then drain the liquid through a sieve without rubbing anything through.  Return the liquid to the saucepan, add the seasoning and the vermicelli; then allow the soup to cook until the vermicelli is soft, which will be in about 10 minutes.  Sago, tapioca, or a little dried julienne may be used instead of the vermicelli.

VEGETABLE PIE.

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste.  Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs.  When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary.  Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust made from Allinson wholemeal, and bake until it is brown.