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

tablespn. thick sour milk to each egg, salt; cook till just done. =Various Scrambles= Simmer sliced celery or onion in oil a few minutes before adding eggs. Or, add asparagus tips, green peas, mushrooms, a little boiled rice or a few broken nuts or bits of trumese or nutmese to eggs before scrambling. The yolks only may be scrambled. =★ Cream Sauce Scramble= Add 3 eggs to each half-cup of hot cream sauce; mix until done. Garnish with sliced tomato. Mushrooms may be added to the cream sauce before the eggs. Any desired sauce may be used. =Florentine Scrambled Eggs= Spread nicely scrambled eggs on rounds of moistened toast and place a broiled or baked half of tomato on top. Garnish with parsley or spinach leaves or with lettuce and fringed celery. =Egg Croquettes= _Sauce_-- 1 tablespn. butter 2-2⅔ tablespns. flour 1 cup milk or thin cream 1 teaspn. onion juice 1 teaspn. salt 6 hard boiled eggs, chopped The whites of eggs may be rubbed through a wire strainer or a ricer. Make sauce the usual way; cool; add the eggs and shape into croquettes, egg, crumb and bake. A few cooked chopped fresh or dried mushrooms may be added with the eggs. =Egg and Rice Croquettes= 2 cups boiled rice ¼ cup cream oil or melted butter 3-4 hard boiled eggs, chopped or the whites riced grated onion or finely-sliced celery, or both chopped parsley Shape, heat in oven, serve with cream sauce, with or without peas or celery. OMELETS The making of an omelet is very simple, requiring just a little practice, and it is by far the most attractive way of serving eggs. It is better to make several small omelets of 3 or 4 eggs each than one very large one. Six eggs is the most that can be handled at all properly. Use 1 teaspn. to 1 tablespn. of water to each egg. The water may be omitted entirely. Eggs may be beaten a very little, or until light and foamy. Omelet pans should not be used for anything else. To keep them smooth,