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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.
Scrape and wash enough carrots to make 4 cups when cut in dice, and put them in a double boiler containing half milk and half water at boiling point. Let them cook slowly for forty minutes or until tender, then drain them and put them in a hot dish at the side of the stove. Use 1 cup of the stock they cooked in to make a sauce, with 1 tablespoon of butter, 1 of flour, and plenty of salt and pepper. Pour the sauce over them to serve.