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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Hydrated Apricots

1 pound dried apricots 2 1/2 cups water Look the apricots over carefully. Wash, and soak in two and one-half cups of water for twelve hours. When thoroughly softened, add sugar to taste and serve uncooked.

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Hydrated Apricots

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