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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Treacle Tart

3 tablespoons of golden syrup Paste 2 ounces of bread crumbs 1/2 ounce of butter Make the paste according to the recipe for "Paste, Puff for Tarts and Tartlets," then line a shallow eight-or nine-inch tin with paste. Put in the bread crumbs, which must be very fine. Melt the butter and pour it over the bread crumbs, and warm the golden syrup and pour that evenly over all. Bake in a hot oven for about twenty minutes.

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