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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Creamed Corn

1 can corn 1 tablespoon flour 1 tablespoon butter 1/4 teaspoon salt 1 cup milk Heat the corn. Rub together the salt, butter and flour, add a little of the warm milk, then the remainder. Cook the sauce in a double boiler ten minutes, add to the corn, reheat, and serve.

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