A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet — John Shaqi
A Comprehensive Guide-Book to Natural, Hygienic and Humane DietBeard, Sidney Hartnoll
Science
A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
Beard, Sidney Hartnoll
Cooking; Diet; Vegetarian cooking; Vegetarianism
Transcribers Note:
-Bold text is noted with = tags
A COMPREHENSIVE
GUIDE-BOOK to Natural
Hygienic and Humane Diet
By SIDNEY H. BEARD,
_(Editor of "The Herald of the Golden Age.")_
SEVENTH EDITION.
(Fortieth Thousand.)
PRICE TWO SHILLINGS (50 cents net.)
THE ORDER OF THE GOLDEN AGE,
153, 155, Brompton Rd., London, S.W.
London Agent--R. J. James, 10, 11, 12 Ivy Lane, E.C.
COPYRIGHT
BY
SIDNEY H. BEARD.
_All rights reserved._
DEDICATION.
To all God's Sons and Daughters of Compassion, who are striving to
lessen the travail and pain of the sentient creation, and to establish
upon Earth the "King's Peace."
"There hath been slaughter for the sacrifice
And slaying for the meat, but henceforth none
Shall spill the blood of life, nor taste of flesh;
Seeing that knowledge grows, and life is one,
And Mercy cometh to the merciful."
=CONTENTS.=
The True Ideal in Diet 13
A Plea for the Simple Life 22
A Plea for Moderation 26
Artistic Cookery 28
What to do when Travelling 32
Advice for Beginners 36
Commercial Dietetic Inventions 38
How to Regulate our Diet 41
A Simple Food-Chart 45
A Table of Food Values 46
Vegetarian Soups 48
Substitutes for Fish 55
Substitutes for Meat Dishes 58
Simple Savoury Dishes 69
Cold Luncheon Dishes 86
Gravies and Sauces 94
Puddings and Sweets 99
Bread and Cakes 112
Summer and Winter Drinks 117
How to Feed Invalids 119
What to do at Christmas 126
Breakfast, Luncheon and Dinner Menus 128
Hints to Housekeepers 131
Unfired and Vital Foods 133
Some Suggestive Menus 135
Useful Domestic Information 137
Scientific Cooking of Vegetables 140
Labour-Saving Appliances 144
Medicinal and Dietetic Qualities of Foods 146
Hygienic Information 152
How to accumulate Physical Vitality 155
For Synopsis of Recipes, see next page. (Index, 159.)
SYNOPSIS OF RECIPES.
=Breakfast Dishes=, 81, 82, 84, 86 to 88, 98, 104, 105, 113, 116,
122, 128, 144, 145, 150, 152, 154.
=Cold Luncheon Dishes=, 131 to 156.
=Hot Luncheon Dishes=, 66 to 130.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account