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

and use the liquor in which it was cooked in place of water for the sauce. =Trumese en Casserole= 1 qt. onions, sliced or quartered 1 pt. turnip diced 1 pt. carrots, quartered and sliced ¾-1 pt. celery, sliced 3 tablespns. raw nut butter or meal ¼ cup tomatoes 1¾ cup water 1-2 teaspns. browned flour 2½-3 teaspns. salt 1 bay leaf in small pieces slices of broiled trumese Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1-1¼ hour. Sprinkle with chopped parsley. Set dish on large plate or tray, pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer. =★ ★ Trumese Pie= Sprinkle fine chopped onion and parsley in baking dish and lay in slices of trumese (part nutmese if desired). Repeat the same until about 1 lb. of trumese has been used. Sprinkle last with onion and parsley. _Sauce_--Rub together 5 tablespns. oil or melted butter and 5 or 6 tablespns. of flour. Add 1 qt. of boiling water, boil up, add salt and pour over trumese. When cool enough, cover with biscuit of universal crust. Cover and let stand in a warm place until crust is very light, then bake in a moderate oven about ¾ of an hour. Cover with paper or asbestos sheet if the crust becomes brown before baking is finished. It is well to have some extra sauce to serve with the pie. This dish is a general favorite. Finely-sliced celery or 1 teaspn. of celery salt or ¾ teaspn. of sage may be substituted for the onion. =★ Rice and Trumese Pie= Boil 1 cup of rice in salted water. When done add ½ cup of milk; spread over above pie instead of universal crust and bake at once, covered most of the time. Use the 6 tablespns. of flour in making