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

and onion, drop into it chunks or slices of fresh boiled potato, lay thin slices of nutmese over, cover with pastry crust and bake in moderate oven. =Apple and Nutmese Pie= Make the same as apple pie, using enough less apple to make room for a layer of nutmese, and only about half as much sugar. Serve for luncheon or early supper. =Nutmese Croquettes or Patties= Use nutmese in recipe of trumese croquettes, No. 2. Shape into patties if preferred. Serve with green peas or on a bed of mashed turnip sprinkled with chopped parsley. Nutmese may be used instead of trumese in many dishes not mentioned. TRUMESE AND NUTMESE DISHES =Nut Fricassee= Put equal quantities of trumese and nutmese in small pieces into baking dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven until nicely browned. =★ Nut Fricassee with Rigatoni= 1-1¼ cup rigatoni 1 lb. nutmese ¾-1 lb. trumese 2 or 3 inferior stalks of celery with tops on nut butter, flour salt, water, cream Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream. Rigatoni is macaroni in large, round, corrugated pieces. A few green peas may be served on each plate with the fricassee. =★ Nut Corn Pudding= Put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between. Cover with green corn pudding, p. 116, sprinkle with crumbs and bake 20-30 m. in moderate oven. If canned corn is used bake only long enough to heat through and brown over the top. Serve at once. =Nut Pastry Pie= Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on very thin slices of trumese and nutmese. Fill the pan in this way. Cover with crust as for fruit