would be only too glad to be independent of the _abattoir_ (I will not
offend gentle ears with the coarse word slaughter-house), if they only knew
how. In summertime, at least, when animal food petrifies so rapidly, many
worried housekeepers, who have no prejudice against flesh-foods in general,
would gladly welcome some acceptable substitute. The problem is how to
achieve this, and it is with the view of helping to that solution that this
book is written.

Now, as I said, while there is no lack of the stereotyped order of domestic
literature, there seems to be a wide field over which to spread the
knowledge of "Reform" dietary, and how to adapt it to the needs of different
people, and varying conditions. And while protesting against all undue
elaboration--for all true reform should simplify life rather than complicate
it--we should do well to acquire the knowledge of how to prepare a repast to
satisfy, if need be, the most exacting and fastidious.

Another need which I, as a Scotswoman, feel remains to be met, is a work to
suit the tastes and ideals of Scottish people. Cosmopolitan as we now are,
there are many to whom English ways are unfamiliar. Even the terms used are
not always intelligible, as is found by a Scotswoman on going to live in
England, and _vice-versa_. We could hardly expect that every London
stoneware merchant would be able to suit the Scotch lass, who came in asking
for a "muckle broon pig tae haud butter;" but even when English words are
used, they may convey quite different ideas to Scottish and English minds.
Indeed, several housewives have complained to me that all the vegetarian
cookery books, so far as they can learn, are intended solely for English
readers, so that we would hope to overcome this difficulty and yet suit
English readers as well.

Before starting to the cookery book proper, I would point out some of the