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

if thin) 1 teaspn. salt Thicken boiling tomato, add cream, remove from fire, add salt. Do not add the salt before the cream. =19 Cream of Tomato Sauce--Sister Howard’s= 1-1½ tablespn. butter finely-sliced onion 1-1½ tablespn. flour 1 pt. tomato 2-3 tablespns. cream salt Simmer onion in butter without browning, add flour, hot tomato, cream and salt. CREAM SAUCE VARIATIONS =20 Mint Cream=--Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes. =21 Cream of Celery=--Use water in which celery was cooked, with cream, or milk and oil or butter, for cream sauce, and add stewed celery. =22 Cream of Onion=--Add stewed, crushed, boiled onions to cream sauce. Or, add cooked onions to roux in pan, then add milk. Or, simmer without browning, chopped raw onions in oil, before adding flour. =23 Cream of Parsley=--Chopped parsley in cream sauce. =24 Cream of Spinach=--Pour cream sauce gradually stirring, into macerated, cooked spinach; heat; strain through wire strainer if necessary. =25 Lavender=--Finely-chopped, cooked purple cabbage in cream sauce. =26 Golden=--Mashed or grated cooked carrots in cream sauce, with or without onion and garlic. =27 Brown Cream=--Use 1-1½ (according to brownness) tablespn. browned flour in cream sauce recipe. =28 Egg Cream=--Add yolks of 2 eggs to each pint of cream sauce. =29 Egg Cream No. 2=--1 tablespn. butter, 1 teaspn. flour, 1 cup milk, 2 beaten eggs, salt, 1-2 tablespns. lemon juice if desired, chopped parsley. =30 Egg Cream-non-starch=--For stewed cucumbers, oyster plant, asparagus and carrots. To each pint of vegetables, ½ tablespn. butter, ½ cup thin cream or rich milk, yolk of 1 egg, salt. Richer cream may be used and butter omitted. Use the yolks of 3 eggs only for a pint of cream. =31 Egg=--Add hard boiled eggs in dice or coarsely-chopped, to cream sauce. =32 Bread Sauce= ⅓ cup fine dry bread crumbs (or ⅔-1 cup stale crumbs) 1 pt. dairy or nut milk salt Soak crumbs in half the milk in double boiler till soft; beat until smooth; add salt and the remainder of the milk,