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This volume presents practical, economical recipes and techniques for preparing meatless meals for households with limited time and budget. It is organized into chapters on vegetables, legumes, pasta, rice, cheese dishes, omelettes, curries, and salads, and offers guidance on vegetable storage, boiling, and making use of leftovers. Emphasis is on simple, adaptable preparations—soufflés, gratins, curries and salads—that stretch inexpensive staples such as cereals, pulses and garden produce into varied, nourishing everyday menus.
Fish dishes are not treated of in this book, as they will be found in the Volume of the series—entitled Fish and How to Cook it. Also, as these little cook-books are intended primarily for households where both time and money must be economized, the recipes are neither over elaborate nor over expensive.