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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Cornmeal Mush

1 cup cornmeal 1 teaspoon salt 1 cup cold water 2 1/2 cups boiling water Moisten the cornmeal with the cold water, and turn immediately into the actively boiling salted water. Stir constantly until the mixture is set or thickened, and cook in a double boiler three to four hours.

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