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Allinsons Vegetarian Cookbook

Allinsons Vegetarian Cookbook

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Published by rivahcat
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

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Published by: rivahcat on May 18, 2013
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6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson fine
wheatmeal, 1 dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste. Boil
the milk with the butter, thicken it with the flour, smoothed previously with a little cold milk;
season to taste. When the milk is thickened shell the eggs, cut them into quarters lengthways,

file:///E|/,.htm (76 of 200)08/06/2006 23:17:34

VINNYS A1 STORE

and put them into the sauce. Last of all, put in the parsley, and serve with sippets of toast laid in
the bottom of the dish.

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