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

beans which have been cooked whole with raw nut butter in the water may be used in place of baked beans, and French dressing or Sauce Amèricaine poured over. =★ Nutmese Cutlets= are made the same as trumese cutlets, p. 162, except that nutmese cutlets are better with granella than with bread crumbs. =★ Nut Irish Stew--a universal favorite= In 2 qts. of salted water to which have been added 4 or 5 tablespns. of raw nut butter, cook from 4-6 large onions sliced thin, and 3 pts. to 2 qts. of potato cut into irregular pieces about an inch in diameter. When the potatoes have cooked enough to give a little consistency to the stew, drop in pieces of nutmese in strips about 1½ in. long and ¾ in. thick. Heat without stirring. Serve. =Nutmese in Cream of Tomato Sauce= makes a delightful stew. It may be served alone, on toast, in rice border, or in mashed bean border. Cut nutmese into dice and add to sauce just long enough before serving to heat through. Do not stir. Add nutmese to Cream of Spinach soup when you have some left over and you have an enjoyable meat dish with very little trouble. =Nutmese and Green Peas with New Potatoes= Serve in cream or drawn butter sauce. Old potatoes cut in small pieces may be used. =Nutmese à la Crême= ¾ lb. nutmese 3 hard boiled eggs Break nutmese into irregular pieces with a fork and mix it with the eggs, chopped coarse and ¾ teaspn. salt. _Sauce_-- ¼ cup oil or melted butter ¼-½ cup chopped onion ¾ cup flour water to leave stiff, about 1 pt. 1 egg, or the yolk only 1 teaspn. chopped parsley salt Add onion to hot oil and simmer slowly without browning, for 10 m. Add flour, rub smooth, pour on hot water, stir until smooth and well cooked. Remove from fire, add parsley, salt and beaten egg. Put sauce, and nutmese with eggs, into pudding dish, in layers, with sauce on top. Sprinkle with crumbs, corn meal or browned flour No. 1.