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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Buck Rarebit

4 ounces cheese 4 whites of eggs Cayenne and salt 4 rounds of hot buttered toast Cut up the cheese, melt with the seasoning, poach whites of eggs, and pour the cheese on the toast; place the poached whites on the top of the cheese, and serve immediately.

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