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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Spinach Soup No. 2

1 pound spinach 1 quart boiling water 1 1/2 ounces flour 1/2 pint milk 1 1/2 ounces butter Wash, and pick the spinach; put it into the boiling water with a little salt. Boil with the lid off till the spinach is tender--about ten minutes. Run through a hair sieve. Melt the butter in a saucepan; stir in the flour, and add the milk gradually. Cook for five minutes. Add the spinach puree. Boil. Season and serve.

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