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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.
Chop 1 good-sized onion very fine, and fry in 2 tablespoons of butter until transparent and cooked, but not brown; then remove most of the onion with a strainer, pressing the juice from it into the butter, and put in 4 or 5 sliced cold boiled potatoes; sprinkle some curry powder and salt and pepper over them and fry, turning them frequently until done. The amount of curry can vary from 1 to 2 teaspoons.