This early works on Maigre cookery has been re-edited with the addition of a good many more, chiefly Italian recipes. Some few, not strictly maigre in their preparation, have been added, because the collection has been found useful, not merely for maigre season, but for invalids and for savoury dinner dishes. There is a very general feeling at the present time that English people have used more meat food than is either wholesome or thrifty, and many of the recipes given here are habitually used on the continent, without being at all confined to maigre purposes…. Containing over 200 recipes this works in thoroughly recommended for inclusion on the bookshelf of all cooking enthusiasts with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900’s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original