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