I think I see why "ECONOMY" is in all caps on the cover... rather than "delicious"

My seasonal farmers' market is finally open, carrying things like... uh... lettuce... and lettuce... and tons of homemade scones/ bread/ cookies/ etc., since not a lot is really in season yet. More veggies are coming soon, though, so let's explore Ann Seranne's Good Food Without Meat (1973).

The cover certainly looks like it will be an exploration of vegetables, what with the suggestions of carrots, onions, cabbages, lettuce, and a big fat tomato.

Some recipes are actually veggie-centric, like this soup I could actually make with current farmers' market ingredients:

You'd have to be pretty committed to eating lettuce in all its forms to eat Potage Santé: a big bowl of boiled lettuce. I hope the butter, scallions, and lemons would help, but they would be better off topping a fat stack of juicy roasted asparagus anyway.

A lot of recipes kind of forget the vegetables. Of course Soufflé Roll by itself is supposed to be pretty eggy:

But you'll notice that it calls for filling. Surely this is a great opportunity to add some peppers, tomatoes, and/or broccoli!

Or you could just fill the eggs with... more eggs. This is the first time I've ever seen a souffle with a hard-cooked egg filling.

Unlike many of the old gelatin-based salads, the salads in this book do have actual vegetables in them. This one is an ode to all my least-beloved vegetables:

Diced beets (sweet dirt!) with celery (dental floss!) and (stinky, watery!) cabbage. Whee!

I'd say it was a waste of perfectly good cottage cheese, but I know a lot of you hate cottage cheese. If so, you can say it's a waste of mayonnaise, and we can gaze across the trench of the cottage cheese- mayo divide and realize that at least we can both agree the salad is a waste of something.