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

in the oven, and No. 2 a little. When no number is given in recipes calling for browned flour, No. 3 is understood. Browned flour, onion and a small quantity of tomato (not enough to give a tomato taste) combined, form the basis of meaty flavors in foods. To these, add sometimes a bay leaf, a very little sage and a trifle of thyme. Again, add bay leaf, grated or chopped carrot and a very few celery tops, dried or fresh. Garlic combines well with either of these combinations, and powdered or soaked dried mushrooms are a delightful addition. Butter (oil or part oil) and a little onion with parsley seem something like chicken. Juniper berries are thought to give the flavor of game. Not more than a teaspoonful of crushed berries should be used to the quart of stew. Combine flavors so that no one is prominent but the whole combination pleasing. Use herbs and all strong flavorings sparingly. One colored cook of experience expressed it when she said, “I put in just a trifle of sage, not enough to make it vulgar.” Withal, have a variety; do not use the same flavors day after day. =Brown Onion Flavor= For sauces, soups and croquettes. Cook together sliced onions, browned flour and oil with salt and water until onions are tender; strain, keep in cool place. FOR SWEETS Steep peach leaves in water for almond flavor. Finely-ground coriander seed is a delightful and not unwholesome flavoring. It is cheaper to buy the seed by the pound. A half pound will go a long way. Do not grind too much at a time. Ground anise seed in minute quantities is unequaled for some things, but is disagreeable when used too liberally. For sweet dishes to be flavored with lemon or orange, score the rind of the fruit lightly with a sharp-tined fork. Drop the scored fruit into the measured sugar and rub it well with the sugar. Another way of obtaining the flavor, also of grape fruit, is to pour boiling water over the thinly-pared yellow rind and when cold, strain.