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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German Pudding

3 ounces rice 2 ounces butter 3 ounces ground almonds 2 ounces stoned raisins 1 pint milk Speck of powdered cinnamon Cook the rice and milk in a double saucepan for half an hour, then add the ground almonds, butter, raisins and cinnamon. Mix well, and cook for ten minutes longer. Grease a mold, pour the mixture in, cover with a grease paper, tie a cloth over, and steam for two hours.

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