to you in which the prices are marked against each item and you select your dinner according to your appetite and purse. Our 9-s man can patronize either division. Two courses would be found to be quite sufficient in the first division. And three courses of the first division are more than sufficient even for a gourmand. It may be remarked that there is no difference in the quality of food in both the divisions. In fact, there are the same dishes in both. In the first division, you have the satisfaction to know that you pay more and, if you are ashamed to sit side by side with a labourer, to know that there is no such person to shame you in the first division. There is again more room in the first division called the dining-saloon and the hall is better ornamented. I give a specimen menu showing the courses generally provided in the vegetarian restaurants of which Dr. Richardson says:
I confess with perfect candour that, if I could on all occasions get for my meals the same foods as are to be obtained in the best vegetarian dining rooms, I should not take willingly any other kind of food. In time, I doubt not that the present centres for good vegetarian diets will become schools for the nation and that every hotel in the kingdom and every private dwelling will have its cook or housewife.
SOUPS Green pea Scotch broth Florador and milk Bread Lentil Cutlets " " 3d 3d 3d 1d
Monday Oct. 22/88 PORRIDGES Oatmeal Wheaten Maize musc Anglo-Scotch SAVOURIES Parsley se " " VEGETARIAN PIES in sugar or syrup 3d
& sprouts Turnips Tomatoes
4 4 4
Tomato & macaroni pudding Yorkshire pudding se & haricot Curried egg and rice Sprout se & baked potatoes EXTRA VEGETABLES Macaroni Rice Tomatoes Haricots SWEET PUDDINGS
