No. 2276 — General Arrangement of a Vegetarian Day's Meals

The author advises vegetarians to eat more frequently but in smaller portions, and offers the following example of a day's meals.

Morning: tea with milk or cream, rolls and butter; alternatively boiled milk with bread and soft-boiled eggs.

Breakfast choices 1–8: (1) sliced or grated radishes with salt, vegetable oil or sour cream; (2) eggs Nos. 1676–1687; (3) potatoes Nos. 601–611; (4) boiled or stuffed potatoes with marked sauces Nos. 319–481; (5) baked rutabaga with salt and butter, Nos. 588–594; (6) pies Nos. 1372–1400; (7) Russian pancakes Nos. 1654–1662; (8) porridge Nos. 1740–1792.

Breakfast choices 9–16: (9) dumplings with browned butter and grated roll Nos. 1734–1739; (10) vinaigrettes Nos. 1474, 639 and 771; (11) vareniki with curd cheese and other fillings Nos. 1699–1705; (12) aubergines Nos. 531–536; (13) cauliflower Nos. 555–560; (14) Brussels sprouts Nos. 561–562; (15) asparagus Nos. 679–685; (16) chestnuts Nos. 563–568.

Breakfast choices 17–24: (17) artichokes from No. 525; (18) tomatoes Nos. 573–574; (19) green peas in pods Nos. 516–520; (20) Jerusalem artichokes Nos. 595–600; (21) fried or stewed mushrooms Nos. 712–732; (22) pumpkin Nos. 580–584; (23) lasanki with curd cheese and sour cream or onion Nos. 1714–1715; (24) mushroom pelmeni No. 1694.

Breakfast choices 25–31: (25) vermicelli or noodles Nos. 1707–1712; (26) macaroni with browned butter, tomatoes or baked with curd cheese Nos. 1717–1729; (27) boiled maize No. 570; (28) fritters Nos. 1816–1823; (29) fried bread, potato, rice or mushroom cutlets with gravies as in No. 2248; (30) hot berry or fruit soups Nos. 184–200; (31) tea or wholesome rye, barley or acorn coffee Nos. 3495–3507 accompanied by curd pastries from No. 1857, crisp fritters No. 1809, drachena No. 1876, doughnuts from No. 1868, babas Nos. 3001–3053 and small pastries Nos. 3061–3203.

Dinner, first course, choice 1: soups Nos. 2220–2233 with croûtons Nos. 216–217; assorted pies with carrot, cabbage, mushrooms, rice or sago Nos. 303–343 and 356–357; pie croquettes from No. 375; blini loaf; pie buns No. 365; vermicelli pies No. 367; small pies in shells from No. 372; rice porridge No. 382.

First course, choice 2: borscht Nos. 2242–2245, with dried-mushroom-and-viziga pies No. 341, fresh-mushroom pies No. 342, buckwheat-and-egg pies No. 343, Smolensk-groat-and-mushroom pies No. 346, mushroom fritters No. 352, curd-cheese pastries No. 358, blini pies with buckwheat, fried Smolensk or buckwheat croûtons, or plain buckwheat kasha Nos. 377–385.

First course, choices 3–5: shchi made from sorrel, spinach, nettle or orache Nos. 2234–2240, with hard-boiled or stuffed eggs Nos. 287–290 or pies as for borscht; other soups marked with crosses in Nos. 142–200; and cold soups, okroshka and botvinya Nos. 201–204.

Second course, first group: vegetable and root dishes with garnishes substituting for meat cutlets and similar dishes. Sauces of sorrel, spinach, nettles and orache Nos. 575–578 and 585–586 may be garnished with chopped or halved hard-boiled eggs No. 742, poached eggs No. 740, omelette No. 739, Polish-roll croûtons No. 743, fried roll No. 744, pudding-like dish No. 752, fried semolina or rice pudding, noodle or macaroni pudding No. 1564, rice croquettes No. 751 or cutlets No. 750.

Second course, other vegetable sauces: carrot Nos. 648–654, rutabaga No. 589, turnip No. 668, shelled peas and potato with milk sauce No. 433 may be garnished with croûtons No. 743, fried bread No. 744, rye croûtons or pastry slices No. 572.

Green-pea sauces, fresh or dried, Nos. 511 and 516–519 may be garnished with croûtons No. 743, fried bread No. 744, fried potato No. 626, stuffed potato Nos. 636–637, potato croquettes No. 628, potato or rice cutlets Nos. 630 and 751. Lentil sauces Nos. 523–524 go with croûtons No. 743.

Mushroom sauces made from dried or fresh mushrooms Nos. 712–723 may be garnished with potato or rice cutlets, plain fried potatoes, fried noodle puddings Nos. 1710–1712 or macaroni puddings Nos. 1728–1729. Parsnip sauce appears at No. 662.

Mixed vegetables and roots, macédoine, and dishes of fresh cabbage Nos. 691–698 are served without additional garnish. Fried potatoes, potato croquettes and potato or mushroom cutlets may be accompanied by fresh or pickled salads from Section X, with gooseberry juice No. 3798 substituting for vinegar.

Mashed potatoes No. 627 can be served with mushroom cutlets No. 718 or fresh stewed mushrooms as in No. 2248. Vegetable-root aspic may contain slices of cooked or baked red beets, boiled cauliflower florets, potato slices, half-slices lemon and the like.

Third course: puddings, airy pies and charlottes Nos. 1485–1614; crêpes Nos. 1636–1653; waffles Nos. 1793–1802; pastry tubes Nos. 1803–1808; sweet pies Nos. 1824–1856; fried semolina porridge No. 1741; Guryev kasha Nos. 1742–1743; apples Nos. 1616–1638; and sweet croûtons Nos. 1670–1675.

Fourth course: ice creams, jellies, plombières, creams, zephyrs, blancmange, parfaits, custards, compotes, kissels, English mousse and snowballs, from all of Section XX.

Two hours after dinner: berries, fruits, watermelon, melon, plum cheese No. 2307, preserves, torte, small pastries, soured milk, varenets, arkas, English-style sweet butter, thick-cream or curd creams, lingonberry cream with whipped cream and curd with milk or sour cream Nos. 2046–2054; also chilled cherry, raspberry and strawberry jellies Nos. 206–215, seltzer water with syrup No. 2180 and refreshing drinks Nos. 3508–3519.

Evening tea: tea, boiled or raw milk, cream, lemon, fruit drinks and syrup, bread, rolls, curd cheeses Nos. 3648–3661, sweet butter made from raw or boiled cream from No. 3616, lemon butter with almonds, walnuts or pistachios No. 3639, and tea pastries Nos. 3001–3203.