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

simplest and most convenient preparations, and is as delicious as it is convenient. 2 cups minced trumese 2 cups boiled or steamed rice ⅛-¼ cup of oil or melted butter salt Mix the ingredients thoroughly and put into a timbale mold or brick shaped bread tin, a covered can, or individual molds; steam, or bake in pan of water (covered until the last) ¾-1½ hour according to size of loaf. Serve with creamed celery, peas, some of the mushroom sauces, a plain cream or any desired sauce. =Rice Timbale--Trumese and Asparagus Tips= Partly fill buttered timbale mold, round or oblong, with hot, nicely cooked rice. Unmold on to tray or platter, surround with slices of broiled trumese standing against the sides of the mold. Pour a little drawn butter around on the dish, and lay clusters of cooked asparagus tips around the edge. Serve with plenty of the sauce. Sauce may be flavored with onion and parsley. =Elsa’s Roll of Trumese= 3 pts. minced trumese 2 eggs 1 cup cracker dust or granella ½ cup milk salt Shape into a large roll; bake ½ hour, basting occasionally with oil or butter, and water. Serve with any desired sauce or accompaniment. =Cannelon of Trumese= 1 pt. minced trumese (or part nutmese) 1⅓ tablespn. butter or oil 1-3 teaspns. chopped onion 1 teaspn. chopped parsley salt Form into roll, cover with pastry crust, fastening well at the ends, and bake in moderate oven 20-30 m. Serve with 16, 34 or any desired sauce. Shelled whole hard boiled eggs may be put into the center of the roll for a novelty, when desired. =Trumese Rissoles, Pasties or Turnovers= Cut pastry crust into circles the size of a large saucer or small plate. Lay a spoonful of the filling of Cannelon of Trumese on one side of each; fold the other side over (after moistening edges) like a turnover. Bake. Nice for travelling lunches. =★ Trumese Soufflé= 1 pt. chopped or ground trumese 1 cup milk 2 tablespns. flour 1 tablespn. butter 4 eggs 1 teaspn. salt Stir flour smooth with part of the