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

with wafers or long strips of zwieback. This dish gives both the yolk and white in their most digestible form. A little thick tomato pulp may be added to the white. The cream may be dropped on with a teaspoon. UNCOOKED EGG DISHES Egg creams, in their great variety, are the most delightful ways of serving uncooked eggs, both for desserts and for invalids. For preparing them, the ingredients and all utensils and dishes should be as nearly ice cold as possible. The white of the egg should be beaten very stiff. The milk and cream should have been sterilized. The creams must be prepared just at the time of serving as they become liquid and lose their creamy consistency very soon. Set the glass or dish of cream on to a small plate with a doiley, and if possible lay a delicate flower or leaf beside it. The recipes are given for one egg but several may be prepared at once, when required, by using a cake bowl for beating. Lemon juice added to the white renders it stiffer, but other juices and liquids soften it, so small quantities of them should be used and they should be mixed in very lightly. High colored fruits and juices should be poured between layers of the egg, not mixed with it. =Lemon Egg Cream= Sprinkle a trifle of salt on to the white of an egg in a bowl and beat with a revolving egg beater to a very stiff froth; then add 1 tablespn. of sugar and beat until smooth and creamy. Remove the egg beater, chop in lightly 2 teaspns. of lemon juice and remove ⅓ of the beaten white to a cold plate. Add the yolk and another teaspoon of lemon juice to the white remaining in the bowl. Chop them in lightly and quickly, not mixing very thoroughly. Drop this egg mixture into a cold glass and on top of it lay the white which was taken out. Serve at once. All of the white may be beaten with the yolk if preferred. The whites of 2