How to Make Meatless Meals Attractive - Hints on Cooking and Service - The Order of the Dishes

- The Balance of the Meal - A Specimen Menu and Recipes

One of the usual arguments against food reform is that the food is tasteless, dull, and unattractive. In many cases this is true. It is, therefore, most important for beginners and experimenters in meatless cookery first to learn how to cook meatless meals attractively, and how to provide a lunch or dinner which will appeal even to the most rabid meat-eater.

In preparing a meatless menu, full advantage should be taken of fresh vegetables, salads, and fruits. Freshly gathered garden vegetables should be cooked plainly. The important thing in cooking vegetables is fully to bring out the rich flavour of each individual vegetable. This can be done by slow, careful cooking in a double-pan cooker, or an earthenware casserole, in which the vegetables are cooked in their own juices, with some butter but no water, so that all their natural juices and flavours may be retained and served with them.

In the same way, potatoes can be cooked by hot air in their jackets.