Vegetarian Cookery

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Featuring a diverse array of vegetarian recipes, this collection from 1907 caters to both novice and experienced cooks. It includes sections on stocks, soups, entrées, salads, and various dishes made with nuts, eggs, cheese, and pasta. The book is designed to inspire those interested in vegetarian cooking, making it an essential resource for vegetarians and their cooks. A modern edition with a new introduction on vegetarianism enhances its appeal, ensuring that these vintage recipes remain accessible and relevant today.