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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Whites of Eggs in Ramequin Cases

Whites of eggs Butter Parsley Butter well some china ramequin cases, and sprinkle as much finely chopped parsley in them as will stick to the butter. Pour a white of an egg in each case, and poach them until set. Can be served either hot or cold.

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