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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Boiled Fondue

1 1/2 cups bread crumbs 1 1/2 cups milk 2 tablespoons butter 6 ounces crackers 1 1/2 cups cheese cut into small pieces Soak the bread in the milk. Melt the butter, and add the cheese. When the cheese has melted, add the soaked crumbs and the seasoning. Cook a short time, and serve on toasted crackers.

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