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

Stuffing= 3 cups stale bread crumbs 3 onions chopped fine 2 tablespns. chopped parsley 2 or 3 tablespns. oil or melted butter A few sage leaves may be substituted for the parsley for a sage and onion stuffing. =Celery Stuffing= Equal parts bread crumbs and finely-sliced celery, salt and butter. =Nut and Raisin Dressing= To bread crumbs, melted butter, thyme, sage, grated onion and salt, add a few seeded raisins and chopped English walnuts. =Vegetable Stuffing= ½ cup each mashed green peas, onions in oil, stewed celery, stewed carrot and finely-sliced raw celery, salt, 1 or 2 eggs. =Chestnut Stuffing= Mashed boiled chestnuts, salt, butter or a little heavy cream. =Black Walnut and Potato Stuffing= 1 qt. mashed potato ½-1 cup chopped black walnut meats 2-3 tablespns. grated onion 1¼ teaspn. salt Beat. MEAT AND VEGETABLE GRAVIES AND SAUCES “Perfection in the art of cookery is attainable only by lengthened experience and careful study of the qualities of foods and the application of sauces and seasonings. _It is chiefly in knowing how to make and apply sauces that a cook shows her skill._” --_Old Writer._ Suggestions Use pastry flour for gravies and sauces. The sauce should be a little more salt than the food with which it is to be served. As a rule, the sauce should be poured around, not over the food. No positive general rule can be given for thickening, as flour varies and different kinds of liquid require different proportions. Also the evaporation of liquids, in different quantities, varies. About one tablespoon of flour may be calculated for each cup of water; but for milk, cream or tomato that amount is quite too much. Do not make sauces too thick. A sauce should not be a paste. The consistency of medium cream is about right for nearly all; some should be thinner, and a few slightly thicker. As they thicken by standing, make sauces thinner at first than required. A Roux is a mixture of oil or butter, and flour, heated together for thickening sauces. It is used in the following manner; Heat the oil, without