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.

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Almond Cones

4 ounces ground almonds 1 ounce sugar 1/2 teaspoon powdered cinnamon Whites of 3 eggs Mix the almonds, sugar and cinnamon well together; whip the whites of eggs to a stiff froth, and add to the mixture. Line a flat baking sheet with buttered paper. Put little rough heaps of the mixture on the sheet, a good distance apart. Bake very carefully in a slow oven for fifteen minutes. Watch carefully or they will burn.

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