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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Chocolate, Viennese

1 quart milk 4 ounces vanilla chocolate 3 tablespoons boiling water 1 tablespoon sugar Scald milk in a double boiler. Grate the chocolate, and put it with the sugar and water in a small saucepan; heat over hot water, stirring until smooth. Stir this mixture into the hot milk, and beat thoroughly with an egg beater. Serve with whipped cream.

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