Book Review

‘Tried and True Vegetarian Recipes,’ compiled by Shilla A. Judd. Illustrated by Stuart Judd, Jr. Paperback. 66 pp. $1,10

This lovely little book is a greatly revised and expanded version of the earlier edition, with more thought given to nutrition. The recipes – mostly main dishes and desserts, with a few soups and breakfast dishes – offer variety, moderation and balance, following the Master’s teaching on diet. It is attractively printed in easy-to-read type, and the directions are clear and easy to follow.

The beautiful and appropriate illustrations by Stuart Judd, Jr., which are scattered liberally through the book, add greatly to the pleasure of using it. Mrs Judd has written a helpful preface, including a beautiful comment of Master’s on the moral duty of the housewife to cook Satvik food with the heart engrossed in the sweet remembrance of the Lord.

No attempt is made to avoid chemicals, and little to avoid devitalised foods. However, the vegetarian who is aware of the dangers of these things can apply his discrimination and substitute more wholesome foods.

A few ingredients are used whose purity may be questionable – ‘noodles’ usually contain eggs, while ‘spaghetti’ and ‘macaroni’ are pure –, and some which are obtainable only in certain areas. For the most part, however, the recipes are varied and interesting and generally useful. This book, the only one of its kind, should be a welcome with all love, aid to vegetarian cooks.

Judith Perkins