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

peanuts 1 large onion 2 tablespns. chopped parsley ½ medium sized bay leaf ⅛ level teaspn. thyme 1 small carrot 1 level tablespn. browned flour 2 level tablespns. white flour 1 pint milk 1 pt. thin nut milk or broth small biscuit of universal dough oil or melted butter Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth. Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½-2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked. With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary. Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired. The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used. =Peanut and Rice Croquettes= 2 cups boiled or baked peanuts 2 cups boiled rice 1½ tablespn. oil sage, savoury or chopped onion salt Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or with sauce 6, 44, 57, or 75. =Peanut Pie= Universal crust of ¾-1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley. _Sauce_-- 5 tablespns. oil and melted butter or all butter 6 tablespns. flour 1 qt. boiling water