Pope's 1893 cookbook, Novel Dishes for Vegetarian Households: A Complete and Trustworthy Guide to Vegetarian Cookery, includes savoury dishes such as artichokes au gratin, aubergine fritters, maize curry, lentil fritters, endive with poached eggs, and asparagus loaves.^[10] It also contains recipes for soups and for savoury and sweet sandwiches.^[11] The book was dedicated to Lady Paget, whose comments Pope credited as prompting the work.^[8]

Pope gives guidance on the use of pulse foods, cautioning against excessive consumption because of their high nitrogen content and describing them as best suited to very active people. She also recommends moderation in soft foods that require little mastication. The book recommends uncooked fruit at all meals, especially breakfast, while giving alternatives for readers who did not follow that advice.^[11] Pope defended salads as healthy and refreshing, noting England's tradition of salads and good-quality vegetables while stating that English cooks were not especially skilled in preparing them.^[6]: 129

Pope stated that vegetarian cookery was still developing, writing that "out of 110,000 species of flowering plants—to take no account of cryptogamic vegetation—we do not utilise more than one percent for food."^[12]

A review in Lucifer described the book as useful to vegetarians, noting Pope's practical experience of cookery and singling out the soup and sandwich sections.^[11] The Animal's Defender and Zoophilist stated that the book gave clear instructions and a wide range of recipes.^[12]

In 1904, Pope published Vegetarian Savouries, with a foreword by Lady Paget.^[13][14] The 79-page book contains vegetarian savoury recipes, ranging from "Gravy for Stock" made with lentils to "Plasmon Butterflies".^[15] In her introduction, Pope wrote:^[16]

I have chiefly endeavored to meet the requirements of those who, being wishful to give up flesh eating, are at a loss how to replace the savory meat entrees to which they have been accustomed. Some people have no trouble in making so radical a change of diet; others encounter many difficulties.

The book cites analyses by European chemists, including Fresenius, Church, and Wolff, comparing the nitrogen content of vegetables and meats. These comparisons are used to support Pope's argument that foods such as beans, lentils, and peas could replace meat in the diet.^[16]

The New York Times described the book as stressing the practical side of vegetarianism and its suitability for refined dining, reporting that the preface presented vegetarian dishes as varied, flavourful, simple, and inexpensive to prepare.^[17] The Theosophical Review noted Pope's skill in devising savoury dishes and advised new vegetarians to use the recipes carefully, especially if they had limited cooking experience.^[15]