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

m. to ½ hr.) 10-15 ripe olives 1-2 tablespns. lemon juice if desired Prepare sauce in the usual manner and add sliced or chopped olives just before serving. =50 Olive and Nut Butter Sauce= For Rhode Island Johnny cakes, corn meal porridge, macaroni and potatoes. Make thin cream of roasted nut butter, boil up, add chopped or sliced ripe olives and salt if necessary. A little tomato may be used. For a cold sauce, stir nut butter smooth with tomato or water and add chopped olives. =51 Cream of Fresh Mushroom Sauce= Cook chopped stems and imperfect mushrooms in salted water for 10 m. Add water. Thicken a little more than for an ordinary sauce. Add a little heavy cream, heat. Mushrooms may be cooked for 20 m. in milk and butter in a double boiler or on back of range. =52 Mushroom and Asparagus Sauce= Use asparagus liquor for part of the liquid in the preceding recipe and add a few cooked asparagus tips. =53 Boundary Castle (Fresh Mushroom) Sauce= For timbales, mashed lentils, macaroni, rice, potatoes or toast, broiled trumese, croquettes, patties and corn meal porridge. 2 tablespns. oil 3 tablespns. chopped onion ½ tablespn. browned flour 2½ tablespns. white flour 2 tablespns. tomato ¾-1 teaspn. salt ¾-1 cup chopped mushrooms 1 tablespn. chopped parsley Simmer but do not brown onion in oil for 10 m., add browned and white flour mixed, then tomato, with water for thick sauce. Now add with their liquor, the mushrooms which have been cooked for 10 m. and water to make of the right consistency, with the salt and parsley. When served with timbales decorated with truffles, use juice of truffles in sauce. =54 Italian (Dried Mushroom) Sauce= 2 tablespns. butter and oil 2 tablespns. chopped onion 1 clove of garlic, crushed 1½-2 tablespns. flour mushroom liquor with hot rich milk to make 1 pt. ¼ cup dried mushrooms salt Heat oil, add onion and garlic, simmer, add flour, then liquid, and lastly the mushrooms which have been soaked for 2 hours, chopped, and cooked for 5 m. in the water in