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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Corn and Cheese

1 tablespoon butter 1 tablespoon chopped green pepper 1/4 cup flour 2 cups milk 1 cup chopped corn 1 cup grated cheese 1/2 teaspoon salt Pepper Melt the butter, and cook the peppers thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn and seasoning. Turn into a buttered baking dish, and bake in a moderate oven thirty minutes.

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← Cheese Souffle (Ounce cornstarch ounce butter)Welsh Rarebit No. 1 →