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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Sweet Potato Pudding

4 ounces of potatoes 2 ounces of butter 3 ounces of sugar Juice of 1 lemon Cook and mash the potatoes, beat in the butter and sugar, then add the juice of the lemon. Put it into a well greased mold, and steam for half an hour. Can be baked if liked.

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Sweet Potato Pudding

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