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

and drawn butter. Oil makes more tender pastry, raised cakes and universal crust. “Stale” bread crumbs are those of a two or three days old loaf. Stale bread is understood for crumbs when no specification is given. A quick and easy way to prepare stale bread crumbs is to cut very thin slices from the loaf, lay them together and cut as thin as possible across one way and then the other with a large sharp knife into tiny dice. “Dry” crumbs are those from a loaf dry enough to grate or grind. Save all pieces of bread not usable for croutons or other things, dry without browning, and roll or grind, for dry crumbs; sift, leaving two sizes of crumbs. When bread crumbs are used for puddings or molds the quantity will vary with the kind of bread. Fewer will be required with home-made bread than with baker’s bread. Bread, cracker or zwieback crumbs, corn meal, flour or browned flour No. 1, or a mixture of crumbs and brown or white flour may be used for rolling croquettes or cutlets, or for sprinkling the top of scallops or gratins. Nut meal is suitable for the outside of rice croquettes and the top of many dishes. Grated or chopped onion is apt to become bitter if prepared long before using. To extract the juice from lemons without a drill, cut them in halves without rolling, the same as for a drill, then holding each half over a strainer in a bowl, work the point of a spoon from the cut surface in and around gradually to the rind. This method removes the juice cleaner than does the drill. Another way is to roll the lemon and puncture it at one end with a silver fork, then squeeze the juice out. This leaves the seeds inside. Dry lemons yield more juice than fresh ones. Remove the pulp from lemons for pies and other uses by cutting them lengthwise in the middle of the sections and scraping each side of the membrane, or by cutting the lemon in halves crosswise and taking