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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Compote of Mixed Fruits

Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon, Pineapple, etc.

Cut up the larger fruits, and sift a little sugar over all in a dish. Make a syrup of the following: One pound of sugar, one and a half pints of water. Boil together until reduced to a pint, and pour over while hot, and let it stand on ice for twenty-four hours. Turn into a salad bowl, and serve very cold. Make plenty of syrup so that the fruit floats about in it.

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