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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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05/18/2013

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1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls of flagolet beans, onions,
carrots, and celery mixed (the latter cut up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated
Parmesan cheese, pepper and salt to taste. Boil the vegetables in 1 quart of water until quite
tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft,
adding more water if necessary. Before serving add the butter and cheese, stir a few minutes, and
serve.

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