The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

cup flour salt 1⅓ cup milk 2 eggs 1 teaspn. oil Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pans; bake in moderate (slow at first) oven. Serve as garnish or accompaniment to ragout, or if baked in flat cakes, with slices of broiled or à la mode meats laid on them, and gravy poured around. The pudding may be baked in a flat pan and cut into any desired shape for serving. Whites and yolks of eggs may be beaten separately. A large onion chopped may be used in the pudding. =Rice Border= Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully. Or, parboil 1 cup of rice in salted water 5 m.; drain and cook in a double boiler with 2½-3 cups of milk and salt, until the rice is tender and the milk absorbed, then pack into the mold. 1 tablespn. of butter and the yolks of 2 eggs may be added to the rice about 2 m. before it is taken from the double boiler. =Oyster Plant and Potato Omelet--without eggs= With nicely seasoned, not too moist, mashed potato, mix slices of cooked oyster plant which have been simmered in cream or butter. Spread in well oiled frying or omelet pan. When delicately browned on the bottom, fold, omelet fashion, turn on to a hot platter, garnish. Serve plain or with cream sauce or with thin drawn butter. Or, grind oyster plant, cook in a small quantity of water, add cream or butter and mix with plain potato. Finely-sliced raw celery or chopped raw onion and parsley may be used in the potato sometimes. =Baked Potatoes and Milk= Wash potatoes well, scrubbing with vegetable brush. Cut out any imperfect spots. Bake until just done. Break up, skins and all, into nice rich milk and eat like bread and milk for supper. A favorite dish of some of the