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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.
Mince or chop fine 5 or 6 peeled raw potatoes, and toss in a saucepan with 2 tablespoons of butter until cooked. Place a layer of these in a buttered baking dish, season with salt and pepper, and sprinkle with grated cheese; then add another layer of potatoes, and proceed thus until the dish is full. Pour melted butter over and let brown in the oven.