Thousands of families would gladly adopt a more nearly vegetarian diet, if they knew how to do it.
Comparatively few have any conception of the scope of vegetarianism, because they are unacquainted with the simple methods of preparing palatable and nourishing dishes of fruits, nuts, vegetables, and grains.
The VEGETARIAN COOK BOOK is bringing the sought-for help to the housewife. In its revised form it adapts for the home hundreds of recipes—including the very latest—that are used in the daily cuisine of the large Vegetarian Cafeterias in Los Angeles, whose manager is author of this excellent book. Its departments are:
Bakery and Breakfast Dishes; Beverages; Cake; Cereals; Dairy Dishes; Eggs; Entrees; Food Combinations; Fruits and Fruit Canning; Fruits and Their Preparation; General Suggestions; Hygiene of Cooking; Ices and Sherbets; Liquid Foods; Nut Preparations; Pies; Puddings; Pudding Sauces; Salads; Salad Dressings; Sandwiches; Sauces for Vegetables, Entrees, etc.; Soups; Table Etiquette, and Rules for Waiters; Toasts; Utensils; Vegetables.
This work contains 420 pages, is well bound in cloth, and is sent post-paid for $1.00. Order of your tract society or
