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This volume contains a collection of interesting recipes for delicious vegetarian dishes that can be made using vegetables available in Spring. Simple and concise, these step-by-step recipes are ideal for those with little previous culinary experience and constitute a must-have for food-loving vegetarians. Contents include: “Potato Cream Soup”, “Egg and Cheese Kromeskis”, “Sweet Tomatoes”, “Brussels Sprouts”, “Fig and Cherry Custard”, “Cabbage Soup”, “Baked Stuffed Onions”, “Savoury Egg Noodles”, “Peas”, “Caramel Custard”, “Cream Cheese Salad”, “Spinach and Potato Soup”, “Olive and Tomato Omelet”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
