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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Dressing for Stuffing Chickens

1 1/2 cups stale bread crumbs 1/3 cup butter Salt Chopped onions Herbs Pepper Mix the ingredients, season to taste and moisten. Fill both openings of bird, each about half full and either truss or use skewers to hold the chicken in shape. Boiled chestnuts can be added to the dressing, in which case omit all seasoning but the salt and pepper. Celery and parsley also improve the flavor.

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