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

among 6 well buttered timbale molds (common cups will serve the purpose). Stand in a pan half filled with hot water and bake in a moderate oven about 20 m., or till firm to the touch. Turn out carefully on heated platter and pour bread or tomato sauce around. 5 or 6 eggs are sometimes used. A teaspn. of chopped parsley with or without onion, a few peas or a little stewed corn may be added to eggs before putting into cups. The timbales may be served on rounds of toast or of broiled trumese or nutmese. =Rice and Egg Timbales= 4-6 hard boiled eggs 2 cups boiled rice ¼ cup oil ½-1 cup finely-sliced celery 1 tablespn. chopped parsley salt Slice eggs and chop a little, leaving coarse; mix with rice, celery, parsley, oil and salt and press into well oiled mold; set in pan of water in oven, cover and bake ¾-1 hour. Unmold and serve with cream sauce. Celery may be omitted and creamed celery or creamed peas served with the loaf. Individual molds may be used. =Scalloped Eggs and Potatoes= 4 cold boiled potatoes 4 hard boiled eggs 1 pt. white sauce crumbs chopped parsley salt Put alternate layers of sliced potatoes and eggs in serving dish, sprinkle with salt, pour white sauce (with parsley stirred through it) over. Cover with oiled crumbs and bake. Sage, savory, onion or celery salt may be added. =★ Scalloped Eggs and Celery= 2 large bunches celery 5 hard boiled eggs 1 pt. cream sauce Slice and cook celery and arrange in layers with the cream sauce and sliced hard boiled eggs, in oiled baking dish with the sauce on top. Sprinkle with oiled crumbs, bake. =Eggs in Perfection= For luncheon or for an invalid Poach yolk of egg and rub through coarse strainer; beat white stiff with a trifle of salt and place in mound on a gilt edged plate or small platter; dot with riced yolk, sprinkle with salt, press slightly salted, green tinted, whipped cream through pastry tube in small roses on to the top. Serve immediately