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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Cream Dressing

6 tablespoons heavy cream 2 tablespoons vinegar 1/2 teaspoon salt A few grains of cayenne 3 tablespoons olive oil Beat the cream until stiff, using a small size Dover egg beater. Add the seasoning, oil and vinegar slowly and beat until well blended.

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