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

as batter cutlets. =Batter No. 2= 1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with dry or toasted bread crumbs to make a batter thick enough to bake well, salt. If corn is dry, add a little milk or cream; if very moist, add oil or butter only. Use with trumese the same as batter cutlets. =Ragout (Stew) of Trumese= Thicken bouillon or consommé to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border. When noodles, or macaroni in any form are to be added to the stew, simmer a bay leaf and more onion in the bouillon before thickening; garlic also if liked. One day we added some water drained from spinach to consommé, thickened it and added a little cream, the trumese and some nutmese, and we had a choice combination. =Ragout of Trumese No. 2= Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper berries crushed, one teaspoon to a quart of stew. =Stewed Hashed Trumese= Simmer hashed trumese in bouillon or consommé until just moist. Serve on toast, thin crackers or rice: or put trumese into cream sauce and serve on toast with or without a poached egg on each slice of toast. =Trumese for Luncheon or Second Course= 1 pt. trumese in dice 2 level tablespns. butter 2 level tablespns. flour ½ cup milk salt ½ cup cream 2 hard boiled eggs 1 tablespn. orange juice flavored with rind of orange ½-1 teaspn. vanilla Rub butter and flour together over the fire, add milk and salt. Rub the yolks of the eggs to a paste with the cream and stir into the sauce, then add trumese and sliced whites of eggs. Heat to just boiling, remove from fire, stir in quickly the flavored orange juice and vanilla and serve at once. ½ cup mushrooms may be added with the trumese. In that case, the mushroom liquor may form a part of the liquid instead of the whole half cup