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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Buttermilk or Yogurt Jelly

1/3 box vegetable gelatine 1 1/2 cups buttermilk or Yogurt buttermilk 1/2 cup thick cream 1 cup boiling water Juice and grated rind of 2 lemons Prepare the vegetable gelatine according to general directions for the use of vegetable gelatine, and cook in the one-half cup of boiling water. Add to the buttermilk, cream and lemon, then turn into molds to cool. When set, serve with cream dressing.

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