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 Omelet No. 1

4 whites of eggs Pinch of cayenne and salt 1 1/2 ounces grated cheese Whip the whites slightly, add the cayenne and salt, and stir in the cheese lightly. Melt one ounce of butter in the pan and stir in the omelet until set.

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← Savory OmeletCheese Omelet No. 2 →