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 Custard

1 cup grated cheese 1/2 cup cream or rich milk 4 whites of eggs A speck of salt and paprika Mix the cream and the cheese, and heat until the cheese is melted. Remove from the fire, and add the eggs. Bake in paper cases or buttered ramequins. Serve with the jelly or preserves.

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