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

or tomato, add chopped ripe olives. Spread round slices of broiled trumese with the mixture, just warm in oven and slide a nicely poached egg on to each. =★ Trumese with Mushrooms= Lay slices of broiled trumese on platter with crisp toast points surrounding. Place broiled mushrooms on trumese, pour hot (not browned) melted butter over and serve. =★ Trumese à la Mode= Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifle of fresh or powdered thyme and a very little chopped fresh mint. Sprinkle with chopped parsley. Mix salt, a little celery salt, browned flour, butter or oil and hot water and pour over all. Bake in a slow oven, covered part of the time. In serving, lay trumese carefully on platter, cover with vegetables remaining in pan and pour liquid, if any, over. Parsley and sliced carrots make an appropriate garnish, but the dish is well garnished of itself. A whole brick-shaped loaf, or halves of round loaves laid the flat side down in a pan, may be used instead of slices of trumese. Vegetables may be put under as well as over the trumese. The following combinations may be substituted for the one given: Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter and oil and consommé. Bake, covered most of the time, when the raw vegetables are used. A gravy of nut butter, tomato and water, thickened, may be used instead of the consommé. Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and white flour, oil or butter, water. Onion, tomato, garlic, parsley, butter or oil, browned flour, salt, water. This sauce may be thickened a little and the whole served on boiled rice, the Mexican way. =★ Trumese in Tomato= This is one of the most satisfying preparations and is just as good cold as warm. Pour enough slightly salted, strained or unstrained stewed tomato over the bottom of a granite pan to cover it