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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Milk Jelly

1/2 ounce of vegetable gelatine 1 pint of milk 1 ounce of sugar Lemon rind to flavor Soak the gelatine in a very little water all night, then add the boiling milk with the sugar and lemon rind. Let it simmer for five minutes, then strain into a mold; put it to set until next day.

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