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.

Home › Meat Substitutes › Rice and Cheese No. 3

Rice and Cheese No. 3

4 ounces of rice 2 ounces of butter 3 ounces of cheese 1 1/2 pints milk Wash the rice, and cook with the milk in a double saucepan for three hours, then add the cut-up cheese, butter and seasoning. When the cheese is melted, turn the mixture out into a pie dish, and serve with sippets of toast arranged around it.

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← Rice and Cheese No. 2Baked Rice and Cheese No. 1 →