A serviceable collection from a British vegetarian, with a slant toward everyday family fare. Most vegetarian family cooks will find some practical ideas and some tasty combinations among the bean stews, nut or vegetable soups, gnocci, noodles, crepes, souffles, savory pastries, and fruit desserts. However, many of the ethnic standbys are already widely collected; Eliot's versions--an all-purpose Indian ""curry sauce,"" a single, short-cooking, Italian tomato sauce--are not notably pristine or distinctive; and her adaptations are usually compromises for shopping, budgetary, or cooking convenience, not culinary improvements. Cheaper cheeses are often substituted in Italian and other dishes (oddly, Eliot omits the mozzarella from lasagna and adds Edam), and several recipes simply call for cheese, implying that any cheese will do. Still, this is a decided advance on Sonya Richmond's hoary International Vegetarian Cookery, and may well appear comfortably savory to Eliot's audience of sensibly-shod mums.