The following menu is one that can be served for eight people, or, by halving the quantities, for four people. It is, moreover, a very good sample meal with which beginners in meatless cookery can experiment.

The purpose of nourishment is well served in this menu by the nuts, cheese, and eggs, which, together with the less nourishing vegetables and fruits, provide all the bodybuilding and other substances required for a meal.

If fresh fruit cannot be obtained for the puddings, the best bottled fruit should be used as a substitute.

The consistency of such dishes as the walnut timbale and Welsh rarebit is of great importance. They must not be sloppy, nor, again, "stodgy," but firm enough to be eaten in the ordinary way with a knife and fork.

In the case of non-meat food it is even more important than with meat food that the dishes should be served hot and quickly. Egg and cheese entrees, vegetable soups, and vegetables cooked in butter must be sent to table quite hot and freshly cooked in order to be really nice or really digestible.

In a meatless menu the usual order of dishes can be preserved - hors d'csuvre, soup, then the body-building entree (such as eggs, nuts, or cereals, or cheese, instead of the meat course), followed by sweets and savoury, then (although, from a health point of view, this is not ideal), cheese and dessert, with black coffee to end off the meal.