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

but do not brown the oil, add half the flour, then the milk, and when smooth, the salt and the remainder of the flour, and combine with mixed nuts and rice. Cool, shape, egg, crumb, bake. Crumb also before dipping in egg the same as Trumese croquettes, if necessary. Bake only until beginning to crack. Serve at once. =Savory Nut Croquettes= 1 cup stale, quite dry, bread crumbs, ½ cup (scant) milk or consommé, ¼-½ level teaspn. powdered leaf sage or winter savory, ½ cup black walnut or butternut meats, salt. Mix, shape, egg, crumb, bake. 1 cup chopped mixed nuts may be used and celery salt or no flavoring. Hickory nut meats alone, require no flavoring. =Nut and Sweet Potato Cutlets= 1 cup chopped nut meats 2 cups chopped boiled sweet potato 1 tablespn. butter 1 egg salt Mix while warm. Pack in brick-shaped tin until cold. Unmold, slice, egg, crumb or flour. Brown in quick oven or on oiled griddle. Serve plain or with sauce 16 or 17. =★ Baked Pine Nuts= After picking out the pieces of shell, pour boiling water over 2 lbs. of pine nuts in a fine colander. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1-1⅓ cup strained tomato and 2-2½ teaspns. salt. Heat quite rapidly at first; boil gently for a half hour, then simmer slowly in the oven 10-12 hours or longer. Leave just juicy for serving. =Black Walnut and Potato Mound= Mix 1 qt. nicely seasoned, well beaten mashed potato, ½-1 cup chopped black walnut meats and 2 or 3 tablespns. grated onion. Pile in rocky mound on baking pan or plate. Sprinkle with crumbs or not. Bake in quick oven until delicately browned. Garnish and serve with sauce 6 or 16. =Nut and Rice Roast or Timbale= 1-2 cups chopped nuts, one kind or mixed (no English walnuts unless blanched), 2 cups boiled or steamed rice, 1½-3 tablespns. oil or melted butter, salt. Mix ingredients and put into well oiled timbale mold or individual molds or brick shaped tin. Bake covered,