



Produced by Jeroen Hellingman and the Online Distributed
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                       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 Hamburg Steak," "Pigeon Pie, Vegetarian style," etc.,
which should repel rather than attract, by bringing to mind what
Bernard Shaw has graphically spoken of as "scorched carcasses."

It has been proven by myself and my household that flesh eating may
be safely stopped in one day with no injury to health or strength,
and that a table supplied from the receipts in this book can make
those whom it furnishes with food well and strong as far as food can
make them so.

There are many reasons why thoughtful, cleanly, humane people should
not feed upon animals, but there is a surprising deafness to this
fact shown by the majority of those active in humane charities. One
marvels to see hundreds of consecrated workers in session, putting
forth every effort for the enacting of laws for the amelioration of the
sufferings of cattle travelling to slaughter by car and ship, who are
still content to patronise the butcher shop to buy food supplied by
the dead bodies of these tortured victims of a false appetite. Mere
thoughtlessness can make the kindest act cruelly inconsistent, for
I once saw a woman presiding at a meeting held to discountenance the
wearing of aigrettes with a sheaf of them decorating her bonnet. This
looks much like receiving stolen goods while denouncing theft.

It is well to write, and legislate, and pray for better and kinder
treatment of these frightened, thirst-maddened, tortured creatures
on their journey to our tables, but the surest, quickest way to help
(and this can be done even while continuing to work for the alleviation
of their sufferings) is to stop feeding upon them.

In a recent issue of a paper devoted to humane matters there is an
indignant protest against the sufferings endured by crated chickens
in a certain market, and another article deplores the cruelty shown
to turtles in the same place, but when we know the writers of these
protests to be still willing to use these creatures on their tables,
it is not always easy to fully credit their tender-heartedness. In
another such paper there appear from year to year sentimental pictures
and poems extolling the kindliness and virtues of "the cattle upon
a thousand hills," while those same pages print instructions on the
most humane way of slaying them, giving as a reason for the sudden
and painless death described that suffering "poisons the meat."

The favourite phrase, "our four-footed friends," seems rather an
anachronism in the face of our acknowledged relations to them as eater
and eaten, for the phrase indicates a mutual pact of friendship,
which, however well sustained by them, is dishonoured by man; for
even cannibals, we are told, sink no lower than to eat their foes.

The demand for butcher's meat may not seem materially lessened because
I do not eat it, but it is lessened notwithstanding, and I rejoice to
know that in the past seven years my abstinence from flesh must have
resulted in a little less slaughter, and I am glad to have reduced
by even one drop the depth of that ocean of blood. I have heard the
Biblical statement