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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Marmalade Pudding No. 1

1/2 pound marmalade 3 ounces bread-raspings 2 ounces butter 1/4 pint milk Heat the milk and melt the butter in it. Pour the mixture over the bread-raspings, and mix in the marmalade. Butter a mold, put in the mixture, and steam for three hours. Serve with sweet white sauce or a wine sauce.

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