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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.
For a large baking dish 4 cups of cold boiled diced potatoes will be required. Butter a baking dish, and put a layer of potatoes an inch deep in the bottom, and cover this with well made white sauce, and sprinkle slightly with salt and pepper; then add another layer of potato, and white sauce, and seasoning, and so on, until the dish is heaping full, and then sprinkle the top with grated cheese, and let brown well in a hot oven.