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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.
Lay pared sweet potatoes cut in slices in a buttered baking dish with a cover. Sprinkle each layer with brown sugar, salt and pepper and cinnamon, and dot with bits of butter. Pour in ½ cup of boiling water for ½ dozen potatoes and baste while cooking. Cook moderately until tender, from half an hour to three quarters, depending on the heat of the oven. The cinnamon can be omitted if not liked.