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

overs often make more appetizing dishes than fresh cooked foods. Reheat foods, legumes, vegetables, cereals, or fruits, to preserve them, before they begin to show signs of spoiling. Only a small quantity of sugar, proportionately, should be added to yolks of eggs, or they will gather in small, hard particles and become useless. Ice water crisps and freshens such vegetables as lettuce, parsley, cabbage and cucumbers as that just a little warmer will not. In multiplying a recipe to make a larger quantity of soup or other liquid food, use a smaller proportion of liquid; or in dishes containing thickening take a larger proportion of flour, as the evaporation is not so great in proportion to the quantity. The alcohol of yeast or of flavoring extracts goes off in the steam in cooking. When eggs are used in cakes, breads, puddings or other dishes, fewer nuts, nut foods, legumes or other proteid foods will be required. Bake soufflés and dishes made light with eggs, slowly, as when baked rapidly they puff up quickly and fall just as quickly; while if baked slowly, they retain their lightness. Timbales, puddings and all molds to be served hot should stand 5 or 10 m. in a warm place after removing from the fire, before unmolding. Place a cold wet towel over pudding molds to loosen, if inclined to stick. Do not chop nut meats fine for roasts, cakes or puddings. Sometimes leave them whole, or just break them a little. To try vegetables for tenderness, use a sharp pointed knife rather than a fork. Batter and plum puddings and brown bread may be steamed in the oven by setting the mold containing them into a vessel of water with a tight fitting cover. To steam in glass, set dishes or jars first into cold water and bring to boiling, then set into steamer. Honey attracts moisture, consequently it should be kept in a warm dry place. In discarding unwholesome foods be sure to put something wholesome in their place; in other words, employ a system of substitution rather than one of subtraction. For