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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.
Mix 2 cups of boiled, mashed carrots, 2 tablespoons of chopped onion, fried for five minutes in 1 tablespoon of butter, 1 cup of milk or cream in which 3 egg-yolks are beaten, ½ teaspoon of nutmeg, salt and pepper, and when well blended add lightly with a fork the stiffly beaten whites of the 3 eggs. Sprinkle with bread crumbs and bake to brown about fifteen or twenty minutes.