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

baker, cover and bake for an hour or so longer. Remove from oven, let stand a few minutes, invert on platter, lifting mold carefully, garnish, and send to table with a suitable sauce. Some of the meaty flavored sauces are most appropriate. The pieces of nut meat in the roast add much to the pleasure of masticating it. Roasts may be warmed over by setting in pan of hot water in the oven. =Cutlets of Roast= Cut cold roast into not too thin slices. Egg and crumb, or flour only. Bake or broil and serve with or without a sauce. Some such accompaniment as stewed onions or carrots is enjoyable. Cutlets may be served on a bed of pilau. Below are given the ingredients of a few roasts that were made in a small institution at different times. =No. 1= Some macaroni strained out of the soup from the day before, a little nutmese à la crême, some trumese cutlets, hard boiled eggs, a little nutmese, sage, crumbs, eggs, consommé. The nutmese was put in the center of the loaf in a layer. =No. 2= Stewed red kidney beans ground, egg macaroni ground, dry zwieback ground, a few nuts, eggs, consommé, nutmese in layers. Served with Sauce Imperial. =No. 3= Baked peanuts, rice, garlic, a little melted butter, savory tomato gravy (made with tomato, Chili sauce, bay leaf and a little cream) a very little sage, eggs, crumbs, soup. =No. 4= Macaroni, rice, peas purée, trumese cutlets, some trumese in tomato, and nutmese, laid in the center of the loaf. Sage, eggs, crumbs, soup. =Brazil Nut and Lentil Roast= 3 cups coarse, dry bread crumbs 3 cups mashed lentils (1½ cup before cooking) 1½ cup chopped Brazil nut meats 2 teaspns. salt 2 cups hot water Mix all ingredients, using more or less water according to dryness of crumbs. Press into brick shaped tin or any convenient mold; brush with oil or cover with thin cream. Bake in moderate oven until well heated through, then set in pan of hot water, cover and finish baking. Serve with sauce 6, 9,