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THE BEST VEGETARIAN DISHESI KNOW

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“How fair
This earth were if all living things be linked
Bloodless and pure.”

It will be seen that fish has been excluded from this little volume,because it does not come within the range of legitimate vegetarianfare; although many who “bid adieu to carnal dishes, to solid meats,and highly-spiced ragouts,” give it a prominent place in the daily menu.

I trust those who put the recipes given herein to the test will findthey merit the somewhat ambitious title under which they appear. My aimis to suggest dainty and nourishing dishes to vegetarians, which arenot extravagant, and which can be easily carried out by the average“good plain” cook. One thing I would ask in this connection is, thatthe recipe be read through and the intention grasped before operationsare begun. It is an interesting fact that the same recipe may give anabsolutely different result when followed by two persons, thus provingthat in one case or the other—and possibly in both—their methods areat variance with those laid down by the author. It[Pg 6] must be borne inmind that fats of various kinds, such as butter—made both from creamand nuts—cream, oil, and cheese, should necessarily take a prominentplace in vegetarian fare, and also such complete forms of food as milkand eggs, in order to give it its proper dietetic value.

It is frequently asserted that a vegetarian diet is more costly thana meat diet, but those who adopt it will find that the extra cost ofbutter, milk, and eggs in a month will compare favourably with thebutcher’s bill for the same period.

J. J.