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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.
Cut in half, crosswise, 5 or 6 solid tomatoes, and set them, cut halves upwards, in a buttered pan. Chop 1 or 2 sweet green peppers, mix with them 1 teaspoon of chopped onion, and sprinkle this over the tomatoes; place a small piece of butter on each half, and sprinkle with salt and paprika. Let bake about twenty minutes, then remove to rounds of toast, or nests of boiled rice, and pour over them white sauce.