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 Souffle with Pastry

2 whites of eggs 2/3 cup thin cream 1 cup grated cheese 1/2 cup Swiss cheese cut into small pieces Salt, cayenne pepper and nutmeg Add the eggs to the cream, and beat slightly, then add the cheese and seasoning. Bake fifteen minutes in a hot oven in patty tins lined with puff paste.

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