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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.
Drain the juice from 1 can of tomatoes. Butter a baking dish, and cover the bottom with the tomatoes; dot with butter, dredge with pepper and salt, and sprinkle generously with fine bread crumbs; arrange another layer of tomatoes, and crumbs, and so proceed until the dish is filled. Pour over all enough of the juice of the tomatoes to moisten well, and then finish the dish with a covering of crumbs. Bake for twenty minutes in a moderate oven.