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

milk, heat the remainder to boiling, add flour and cook until thickened. Remove from fire and add butter, trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten whites. Put into baking dish, custard cups or molds. Set into pan of hot water and bake (covered part of the time with oiled paper) in slow oven 20-30 m., or until firm in the center. ¼ nutmese may be used. =★ Trumese Croquettes= ½ lb. trumese ½ teaspn. celery salt, or 1½ tablespn. fine cut celery 1 tablespn. grated onion ½ teaspn. powdered sage 2 teaspns. chopped parsley Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made. _Sauce_-- 2 tablespns. oil ⅓ cup browned flour No. 1 ½ cup white flour 2 tablespns. grated onion 1 teaspn. browned flour No. 3 ¼ cup strained tomato 1 teaspn. salt Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown. If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well made croquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes. This quantity will make twelve croquettes. They may be shaped into cones if preferred. In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have