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A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.
If fresh beans are used pick them over, remove the ends and “strings,” and boil for half an hour or more; then drain them, and add 1 tablespoon of butter and 2 tablespoons of milk, season with salt and pepper, and serve after ten minutes’ slow cooking. If canned beans are used omit the first long boiling.