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

sauce for rice crust. Nicely seasoned, not too moist _mashed potato_, without egg, may be used for crust. A little chopped parsley mixed with the potato makes it more attractive. _A pastry crust_ not quite so rich as for fruit pies is nice also; put a small cup or mold in the center of the dish to hold it up. Savory Sauce or Vegetable Gravy may be poured over chopped or sliced trumese, and a nicely seasoned stuffing used for the crust, for a different pie. Slices of hard boiled eggs may be combined with trumese. =All Ready Crusts= When keeping house I nearly always have on hand crusts, either raised or pastry, baked on tins about the size of my pudding dish, so that I can lay them over the top of pie fillings or a nicely seasoned stew and just heat them through in the oven. Small pastry crusts, the size of individual dishes, are very convenient sometimes. =Trumese Shortcake--Italian Sauce= Add trumese in small dice to hot Italian sauce; heat to boiling and pour over split hot shortcake crust, in two layers. Serve shortcake on chop tray or platter, suitably garnished. Cream of mushroom or Boundary Castle sauce may be used the same. =Trumese Scallop with Cracker Crumbs= Sprinkle cracker crumbs in bottom of dish with chopped onion and the least bit of powdered sage. Pour a little sauce No. 41 over and cover with a thin layer of minced trumese. Continue these layers, pour a larger quantity of sauce over the last layer of trumese, then sprinkle with crumbs, dot with butter and bake till well heated through and delicately browned over the top. Onion and sage may be omitted. Zwieback crumbs may be used instead of cracker, and sauce No. 8 or 46 in place of 41 for other scalloped dishes. =Trumese Pot Pie= Well oil the inside of a kettle. Place in it the filling and crust for trumese pie, making the sauce with 1 or 2 tablespns. less of flour. When crust is light, set the kettle covered tight, over a moderate fire,