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

a boiled dinner to a New Englander without it. Steamed dumplings may be served with the dinner. =Timbales of Rice--Trumese Stuffing= Line a well oiled mold ½-1 inch deep (according to size of mold) with hot cooked rice. Fill nearly to top with mixture of Elsa’s roll, spread rice over top. Cover with oiled lid and steam ½-¾ of an hour. Serve with sauce 8, 12, 36 or 48, or any desired sauce. Hot hominy grits (which have been cooked 2-3 hrs. in double boiler in proportion of 1 cup of grits to 3 of water) may be used in place of rice; also cold boiled macaroni chopped fine, with 1 egg added to each pint of macaroni. =★ Trumese Timbale--Boundary Castle Sauce= 1¾ cup stale (or 1 good cup dry) bread crumbs 1 cup hot water ½ lb. trumese ¼ cup raw nut butter ¼ teaspn. powdered bay leaf ½ teaspn. powdered sage ½-¾ teaspn. salt 2 eggs The nut butter may be omitted and 2 cups of stale (1¼ dry) crumbs used. Use the crust as well as the center of the loaf of bread. Soak crumbs in the water until soft, then stir over the fire until smooth and dry enough to leave the sides of the pan. Remove from the fire, add trumese chopped fine, bay leaf, sage, salt, nut butter and yolks of eggs. Beat until well mixed and if convenient rub through a fine colander, then add the whites of the eggs beaten a little. Press into a well oiled mold, which may have been garnished with truffles, and steam 1½ hour. Let stand a moment after taking from the steamer, then invert upon the center of the platter. Serve with Boundary Castle sauce, which is the crowning feature of the dish. The timbales may be made in a round mold, or in individual molds and served on a chop tray. Omit herbs if preferred. If truffles are used for garnishing, the cuttings may be chopped and added to the loaf. =★ Trumese and Rice Timbale, Roast or Loaf= This is one of the