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Originally published during WWI, this is one of the early vegetarian cook books, issued to help deal with rationing and the meat crisis. It contains many recipes and much advice that is still of practical use and interest today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Hints On Food Soups Vegetable Stock Lentil Dishes Brown Lentils Rice Dishes Haricot Dishes Macaroni Dishes Nut Dishes Cheese Dishes Miscellaneous Dishes Curries Vegetables Sweets Pastry Salads Sauces Porridge Egg Dishes Explanations and Suggestions Menus For A Fortnight
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