AFTER several years of experience in the management of vegetarian restaurants on the Pacific Coast, Mr. E. G. Fulton, of San Francisco, has prepared, and the Pacific Press Publishing Company has issued, “The Vegetarian Cook Book.” Those who wish to dispense with flesh foods and still to provide a liberal and appetizing bill of fare will find practical help in this book. It contains a large number of tested recipes so printed that the ingredients in each recipe readily catch the eye, and the instructions for combining the ingredients are expressed in clear, simple language. This is an important feature. The language of a scientific address is not appropriate for a cook-book. The usual departments of cookery are covered in the table of contents, and the number of recipes is sufficient to allow a wide latitude in selecting. A good index, occupying fourteen pages, will be appreciated by the busy housekeeper. The book contains 266 pages, and the price is seventy-five cents, postpaid. It can be obtained through the usual channels.