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 Sur Le Plat

4 whites of egg A little butter 2 tablespoons milk Salt Butter a pie dish or china souffle dish, put in the milk, pepper and salt, and drop the whites of egg into the dish, and bake in the oven in a tin of water till the whites are just set.

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