The Vegetarian Cook Book
By Editor
In introducing this work, the author, who has devoted his life to a practical working out of the Vegetarian Idea, and is now successfully operating two large vegetarian cafeterias in Los Angeles, says: Good cooking is not the result of accident, a species of good luck, as it were. There is reason in every process, a law governing every chemical change. A course of medical lectures does not make a physician, nor will a collection of choice recipes make a cook. There must be a knowledge of compounding, as well as of compiling; of baking, as well as of mixing; and above all, one must engage in the real doing. Theory alone will not suffice; but experience, which practise only can give, is of the utmost importance. The processes which enter into what is termed vegetarian cooking are next outlined. In taking up the subject of Soups, he classifies them into "Cream," "Vegetable," "Puree," and "Fruit" Soups, and then tells just what to use as "foundation;" how to prepare egg-balls, dumplings, and noodles, for soups. Seventeen pages are given to recipes for the most delicious and nourishing soups. Under Entrees directions are given for making 133 different entree dishes. Forty-two pages are given to directions and recipes for cooking and serving vegetables, and for preparing sauces for vegetables and entrees in the most palatable and wholesome way. Salads and Salad Dressings is a subject dear to every housewife's heart. In his restaurant work the author has made a specialty of these, and gives the benefit of his experience to the home, in this department of twenty-eight pages. Thirty-six pages of pudding recipes are given, and seventy-six pages are devoted to Pies, Cakes, Bakery and Breakfast Dishes, Toasts, Eggs, Dairy Dishes, Liquid Foods, Sandwiches, Nut Preparations, Fruits and their Preparation, Fruits and their Canning, Ices and Sherbets, and Beverages. The closing chapters picture and describe the utensils needed in the kitchen; give scientific food charts showing comparative nutriment of foods; outline correct combinations for health; and give in detail suggestions on Table Etiquette, Rules for Waiters, Rules for Serving, How to Lay the Table, Serving a Family Dinner Without Servants, Simple Family Dinner Menu, Simple Family Breakfast Menu. In these days when Vegetarianism in practise—not merely in theory—IS IN DEMAND, this tested work is bringing needed assistance to hundreds of homes. In its present revised form every recipe is adapted for family use, and its price—$1.00—places its help in the reach of all. Order of your Tract Society or
Pacific Press Publishing Association
Mountain View, California