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

which will not be long if there was not too much water in them. Peas lose their delicate flavor and develop a strong taste if cooked too long. If this amount of water is too great, use a little less. Serve if desired in the dish in which they were baked, with sauces given for mashed peas. A mint and celery flavored raw nut butter sauce is nice with them. When desired very smooth they may be put through a colander. They may be used in soups and in all dishes where mashed peas are required. =Baked Lentils--great favorites= Stew lentils with salt, with or without chopped onion, until nearly tender. Add a little cream, turn into a baking dish and finish in the oven. Serve juicy. A little thick cream poured over the lentils during the last of the baking gives a nice crusty finish to the top. =Stewed Beans= Put red kidney and other beans with tough skins into boiling unsalted water and cook until nearly but not quite tender before adding the salt. Common white, Lima and all beans with tender skins must be put into boiling salted water at first. After a short time of rapid boiling let beans just simmer until tender, then add a little heavy cream and stand back where they will keep hot but will not boil, for a half hour or longer. A little raw nut butter may be cooked with them sometimes, or, cocoanut cream may be substituted for dairy cream. Red kidney and some of the richer varieties may be served with boiled rice or in a mashed potato border. =Stewed Split Green Peas= Cook peas in salted water ¾ to 1 hour, add cream, heat and serve. Two parts stewed dried or green sweet corn to one of peas, may be added sometimes. =Flowering Beans= which have no equal in flavor, should be put into a large quantity of cold water, brought to the boiling point, boiled for 10 m., drained and put to cooking in boiling unsalted water. Add salt when nearly tender. Try them. =Stewed Beans