We will suppose a family of eight, who have been accustomed to live in the ordinary way, are going to have a vegetarian dinner by way of trial.

Some soup has to be made, and one or two vegetables from the garden or the greengrocer's, as the case may be, are going to be cooked on a new method, and the housekeeper is horrified at the amount of butter she finds recommended for the sauce.
People must, however, bear in mind that changes are gradual, and that often, at first starting, a degree of richness, or what they would consider extravagance, is advisable if they wish to _reconcile others_ to the change.

In our dinner for eight we would first ask them how much meat would they have allowed a head?
At the very lowest computation, it could not have been decently done under a quarter of a pound each, even if the dish of meat took the economical form of an Irish stew; and had a joint, such as a leg of mutton, been placed upon the table, it would probably have been considerably more than double.

Supposing, however, instead of the meat, we have three vegetables--say haricot beans, potatoes, and a cabbage.
With the assistance of some really good butter sauce, these vegetables, eaten with bread, make an agreeable meal, which, especially in hot weather, would probably be a pleasant change.

Supposing, for the sake of argument, you use half a pound of butter in making the butter sauce.