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

the pulp out with a spoon. To keep lemons and oranges from molding, spread them on a shelf in a dry place so that they will not touch each other. They may be covered with glass tumblers if in a cool as well as dry place. To core apples, insert a steel fork at the blossom end and turn it round and round, then repeat from the stem end. The half shell of an egg will remove bits of shell from broken eggs much better than a spoon. My mother taught me to use too little rather than too much salt in foods, saying it was easier to add it than to take it out. Salt varies so much in saltness that it is impossible to give definite rules for its use. Have a shelf over the stove for zwieback, crackers and toasted cereals to keep them crisp. Keep a dish of oil on or near your work table. Have a small tin of pastry flour on the table to use for thickening sauces; also a small bowl or tin of sugar, and one of corn starch if using it frequently, and a box of salt, of course. If a thickened mixture is allowed to any more than boil up well, after lemon juice is added, it will become thin. Finely-sliced, tender, raw celery is much to be preferred to cooked, in timbales, croquettes, batters and sauces. Never chop celery; slice it fine instead. The word “meat” as used in this book refers to true meats, not flesh meats, but is confined to such foods as are rich in proteids, not being taken in its broadest sense. Use soft butter for oiling molds to be decorated, as that holds the decorations better than oil. To unmold, dip the mold in hot water a moment. Both oil and crumb molds for delicate fillings. Dip molds in cold water, invert and turn quickly right side up without draining, for gelatine and other fillings to be served cold. Many foods gain in richness of flavor by being reheated; and for that reason, left