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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Cheese and Whites of Eggs

2 ounces of cheese 1/2 gill milk 1 ounce of butter 4 whites of eggs 4 fingers buttered toast Salt Melt the butter and cheese in a saucepan; do not let it cook. Add the whites of egg, seasoning and milk. Stir until it thickens, pour on hot toast, and serve at once.

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