



Produced by Jeroen Hellingman and the Online Distributed
Proofreading Team at http://www.pgdp.net/ for Project
Gutenberg (This file was produced from images generously
made available by The Internet Archive/American Libraries.)









                       THE GOLDEN RULE COOK BOOK

                    SIX HUNDRED RECIPES FOR MEATLESS
                    DISHES. ORIGINATED COLLECTED AND
                    ARRANGED BY M. R. L. SHARPE. NEW
                   EDITION PUBLISHED BY LITTLE, BROWN,
                       AND COMPANY, BOSTON, 1912








        It was Margaret More who said, "The world needs not so
        much to be taught, as reminded." May this book remind
        many of the Love they owe to every living creature.








    And God said, Behold, I have given you every herb bearing seed,
    which is upon the face of all the earth, and every tree, in the
    which is the fruit of a tree yielding seed; to you it shall be
    for meat.

    And to every beast of the earth, and to every fowl of the air,
    and to every thing that creepeth upon the earth, wherein there
    is life, I have given every green herb for meat; and it was so.

                                                       Genesis i. 29, 30








CONTENTS


                                           Page

            INTRODUCTION                     11
            THE KITCHEN                      29
            THE DINING ROOM                  35
            SUGGESTIVE COMMENTS              39
            SOUPS                            45
            VEGETABLES                       79
            VEGETABLE COMBINATIONS          167
            NUT DISHES                      177
            RICE, MACARONI, ETC.            185
            CROQUETTES                      197
            TIMBALES AND PATTIES            209
            SAUCES                          217
            EGGS                            231
            CHEESE                          249
            SALADS                          257
            SAVOURIES                       273
            SANDWICHES                      281
            PASTRY, PATTY CASES, ETC.       287
            A FEW HOT BREADS                293
            PLUM PUDDING AND MINCE PIE      299
            MENUS                           303

            INDEX                           315








                Let none falter who thinks he is right.

                                                Abraham Lincoln.








INTRODUCTION


The arranging of this help for those who are seeking to obey the call
to a higher humanitarianism, which is put forth by non-flesh-eating
men and women, has been a labour of love: the labour, the result of
an earnest endeavour to so write the receipts that "the way-faring
woman may not err therein," the love, of a kind whose integrity
may not be questioned, since it has inspired to the never easy task
of going against the stream of habit and custom, and to individual
effort in behalf of the myriads of gentle and amenable creatures,
which an animality that defiles the use of the word has accustomed
man to killing and eating.

The name Vegetarian has come to mean one who abstains from animal
flesh as food; and, as some designation is necessary, it is perhaps
a sufficiently suitable one. This term did not, however, originally
classify those who used a bloodless diet, but is derived from the
Latin <DW25> Vegitus, which words described to the Romans a strong,
vigorous man. The definition of the word Vegitus, as given in
Thomas Holyoke's Latin Dictionary, is "whole, sound, quick, fresh,
lively, lusty, gallant, trim, brave," and of Vegito, "to refresh,
to re-create." Professor Mayor of England adds to these definitions:
"The word vegetarian belongs to an illustrious family; vegetable,
which has been called its mother, is really its niece."

The word has unfortunately become intermingled with various dietetic
theories, but the Vegetarian who is one because his conscience
for one reason or another condemns the eating of flesh, occupies a
very different place in the world of ethics from one who is simply
refraining from meat eating in an effort to cure bodily ills.

Indeed, the dyspeptic frequenting the usual Vegetarian restaurant
has little opportunity to know much about vegetables as food,
the menu being, as a rule, so crowded with various mixtures which
are supposedly "meat substitutes" that vegetables pure and simple
find small place. This book contains no meat substitutes, as such,
but receipts for the palatable preparation of what is called by many
"live foods,"--that is, food which has no blood to shed and does not,
therefore, become dead before it can be eaten.

There will also be found lacking from the index such dishes as
"Vegetarian