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

with eighths of red apples, sections of orange or with baked bananas, or with any suitable sauce or vegetable. =★ Trumese and Potato Hash= Put trumese and double the quantity of cold potatoes (those cooked in their jackets until nearly tender being ideal) through food cutter, using next to the coarsest cutter. (If chopping by hand, be sure not to chop too fine, especially the potatoes.) Mix carefully. Simmer _without browning_, chopped onion in oil. Add the mixed trumese and potato, pour consommé or nicely seasoned gravy over and set in the oven to heat, and brown over the top. If obliged to finish on top of the stove, set back, on an asbestos pad, and heat slowly, covered. The onion may be mixed with the trumese and potato, all put into a baking dish, nut butter stirred to a cream with consommé poured over and the hash baked for ¾-1 hour. Finely-sliced celery, celery salt, or any of the sweet herbs, powdered, may be substituted for the onion. Sage may be used occasionally with the onion. =Trumese and Rice Hash= Use boiled or steamed rice in place of potato in the preceding recipe. NUTMESE ½ lb. Virginia peanuts, raw 1 lb. Virginia peanuts, cooked 2 teaspns. salt ⅔ cup water Grind both cooked and raw nuts into butter, add salt and water, mix well, put into oiled tins. Steam 5 hrs. or bake 1 hr. in slow oven on asbestos pad. May cook in sealed glass jars, following directions p. 156, for trumese in glass jars. Use a trifle less water for Spanish peanuts. Cereal coffee or consommé may be used in place of water. All ready prepared foods similar to nutmese are variously named “nuttolene”, “nutmete”, “nutcysa” and “nut loaf,” according to where they are made. =Tomato Nutmese= ¼ lb. Virginia peanuts, raw 1 lb. Virginia peanuts, cooked 2 teaspns. salt 5-5⅓ tablespns. thick tomato pulp (strained tomato cooked down) Cook same as nutmese, having oven _very_ slow in baking. =Cornstarch Nutmese= The following recipe makes a very palatable preparation for those who can use the starch; but