Tight budgets often forced cooks to be a little creative in their recipes. Here are some examples from Veg-All's early years. 1 can Veg-All Lettuce Salad Dressing Merely arrange Veg-All on crisp lettuce. Garnish with dressing. Serves 4. 1 1/2 cups Veg-All 1/2 cup Veg-All liquid, boiling 2 tsp. gelatin 1/2 cup tomato juice, boiling 1/4 tsp. salt 1/2 cup mayonnaise Soak gelatin in cold Veg-All liquid 15 minutes. Add boiling liquids. When cool, but before jellied, add other ingredients and mold. 1 lb. lamb, diced 1 cup water 1 can Veg-All 1 Tbsp. flour Salt and pepper to taste Pastry or biscuit dough Put lamb into saucepan with water and liquid drained from the Veg-All; cover and simmer until meat is tender. Add vegetables and flour which has been blended to a paste with cold water, and stir until thickened. Turn into casserole, cover with gashed pastry, and bake in a hot oven (475°). Serves 4 to 5. 4 Tbsp. butter 1/2 cup flour 2 cups milk 4 egg yolks 2 Tbsp. lemon juice 1 1/2 tsp. salt 1 tsp. Worcestershire sauce 1/8 tsp. pepper 1 tsp. grated onion 2 cups salmon (or any flaked fish) 4 egg whites 1 can Veg-All, drained Make white sauce of first three ingredients. Pour hot sauce into slightly beaten egg yolks while stirring. Add seasonings and flaked fish. Fold in beaten egg whites and pour half into buttered casserole. Add Veg-All and salt. Pour remainder of fish over this. Bake in moderate oven (350°) for 70 minutes. 1 can Veg-All 1 envelope plain gelatin 3/4 cup tomato juice 1/4 tsp. salt Salad dressing Open and drain Veg-All, saving the liquid. Soak gelatin in 1/4-cup Veg-All liquid five minutes. Add 1/4 cup boiling Veg-All liquid, 3/4-cup boiling tomato juice, 1/4-teaspoon salt Chill until it begins to thicken. Add 1 1/2 cups drained Veg-All. Turn into ring mold that has been rinsed in cold water. Chill until firm. Serve on crisp lettuce. Fill center with salad dressing.