Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Browse the Book

Beverages

31 recipes

Cereals

16 recipes

Bread, Etc.

76 recipes

Soups

92 recipes

Meat Substitutes

175 recipes

Sauces

21 recipes

Salads

15 recipes

Salad Dressings

7 recipes

Sandwiches

4 recipes

Toast

11 recipes

Miscellaneous

18 recipes

Vegetable Gelatine

20 recipes

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Highlights

Graham Mush with Dates

1 cup graham flour 3 cups water 1 cup dates 1 teaspoon salt Have the water boiling rapidly; add the salt, and stir in the dry…

Graham Hurry-Ups

1 cup white flour 1 cup graham flour 2 tablespoons melted butter 7/8 cup milk 1/2 teaspoon salt 4 teaspoons baking powder Sift…

Spinach Soup No. 3

1 cup chopped cooked spinach 1 quart white stock 2 tablespoons butter 3 tablespoons flour 1 cup milk Salt, pepper Add spinach to…

Cheese Pudding No. 2

6 ounces grated cheese 4 ounces mashed potatoes 1 ounce butter 3 ounces rice Pepper to taste Pick over the rice, and throw into…

Creamed Chicken

1 cup cold cooked chicken 1 tablespoon chopped parsley Salt, paprika 1 tablespoon butter 1 tablespoon flour 1 cup rich milk Melt…

Creamed Chestnuts

1 quart Italian chestnuts 1 cup white sauce Plunge the chestnuts into boiling water, and boil them for ten minutes. With a sharp…

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