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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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