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.

HomeSalad Dressings › French Dressing No. 3

French Dressing No. 3

1 tablespoon lemon juice 3 tablespoons olive oil 1/4 teaspoon salt A few drops onion juice Dissolve the salt in the lemon juice, add the onion and then the oil. If desired, the oil or lemon juice may be increased.

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