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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Macaroni with Green Peas

1/2 cup cream 1/2 teaspoon salt 1/3 cup macaroni broken into one-inch lengths 1 cup green peas Cook the macaroni in boiling salted water. Drain, and pour over it a dash of cold water. Drain again and add to it the cream, salt and green peas, freshly cooked or canned, from which the liquid has been drained. Heat, and cook for five to ten minutes over the flame.

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