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

of milk. =Trumese with Truffles and Mushrooms= 2 tablespns. butter 3 tablespns. flour 1 pt. hot milk 1 teaspn. grated onion 2 truffles 2 mushrooms yolks of 2 eggs rings of green onion tops or shreds of lettuce ⅛-¼ teaspn. celery salt salt Melt butter in saucepan, add flour and milk, stirring until smooth. Add the onion and yolks of eggs, then truffles and mushrooms which have been cut into small pieces and simmered (without browning) in butter, then the onion tops or shreds of lettuce and the celery salt. Let all come nearly to the boiling point and serve over broiled trumese without delay. =★ Trumese and Mushrooms à la Crême= 1 lb. trumese 1 can (1 cup) mushrooms zwieback, cracker crumbs or granella 3-4 tablespns. oil 2 tablespns. chopped onion 4-5 tablespns. flour ¾ cup water ½ cup cream ¾ teaspn. salt Simmer onion (without browning) in oil, add flour, water, cream and salt. When smooth, remove at once from fire and mix in lightly the mushrooms in halves or quarters and the trumese in small dice. Put into scallop dish, or pile in the center of shells. Sprinkle lightly with crumbs or granella and bake in a quick oven until a delicate brown and just heated through. When shells are used they should be set in a dripping pan and baked on top grate of oven. They must not bake too long. If the shells are the large silver ones, they can be prettily garnished. Serve on small plates, with delicate unfermented bread and celery if desired. Small patty pan shells of pie paste may be used. When this dish was served at a diplomatic dinner in Washington, one of the guests pronounced it “sweetbreads” and could not be convinced to the contrary. =Trumese and Celery à la Crême=--Substitute 1¼ cup (1¼ pt. before cooking) stewed celery for the mushrooms; or for =Trumese and Macaroni à la Crême=--Use 1 cup small macaroni which has been cooked with a little garlic in the water; or for =Trumese and Oyster Plant à la Crême=--Take 1¼ cup cooked oyster plant,