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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.
Boil 6 large potatoes, press them through a sieve, and add 3 lightly beaten eggs, 2 teaspoons of flour creamed with 1 tablespoon of butter, 1 teaspoon of salt, and 2 cups of milk. Beat well together, and drop from a large spoon into deep, hot fat; they will rise to the top a light brown when done. Chopped chives or chopped parsley may be added to the mixture if desired.