Vegetarían restaurants are by degrees giving up the use of such titles í'or their dishes as convey the idea of a rueat diet, but they still flnd the word "steak" indispensable. Otherwise their bilí of fare is ruuch improved and of a more inviting character than it used to be. "Indian broth" reads well on a cold December day, and "braised onion with tomatoes" appeals to many. But what is "vegetable turkey?" It seems to be rather a confessioh of weakness to be dependent on the animal worlu for ñames wherewith to invest the arious preparations of vegetables, oereals andfruits. To America theyowe many forros of eucculent and tempting foód, such as fried cora, maize with plums and pineapple pudding made from the tinned fruit. The use of cheese, forbiddeu by some of the strictest followers of vegetarianism, enables the caterers to offer such savory dishes as welsh rabbit, cheese fritters and custards, and the odors that are emitted are of the most savorv and arjrjetizine description.