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

omitted. =74 Currant Mint Sauce= Add chopped mint to melted currant jelly. The addition of particles of thin yellow rind of orange makes a variation. =75 Sauce Amèricaine= Suitable for Brussels sprouts, cauliflower, breaded carrots or bean croquettes. 2 tablespns. oil or oil and butter yolks of 2 eggs 1 tablespn. lemon juice ¼ teaspn. salt ¼-⅓ cup of hot water Cook in double boiler like custard, adding only a part of the water at first. A little less water may be used. For variety add chopped or sliced olives, or onion juice and parsley, or olives and onion. =76 Sauce for Breaded Carrots= Cream the yolk of a hard boiled egg with a tablespn. of butter; place on back of range and add ½-1 tablespn. of lemon juice with water to make 2 tablespns., and salt. As soon as the mixture thickens, pour it over the carrots. =77 Sour Sauce for Carrot Timbale= 1 tablespn. butter yolks of 3 eggs 2 tablespns. cream 1 cup boiling water 1½ tablespn. lemon juice ¼-½ teaspn. salt Mix creamed butter and beaten yolks of eggs with cream; pour boiling water over; cook in double boiler until thick. Remove from fire, add lemon juice and salt. Serve at once. Excellent without lemon juice. =78 Lemon Butter Sauce= Cream butter and work into it lemon juice to taste. Add chopped parsley, 1 tablespn. to each half cup of butter. A few chopped nuts may also be added. =79 Pickle for Beets, String Beans and Carrots= 2 parts lemon juice, 1 part water, 1-1¼ part sugar, a trifle of salt or none; heat to boiling, pour over vegetables, drain off. Repeat twice. With string beans a little celery salt or finely-sliced celery may be used. VEGETABLES “Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, man received permission to eat also ‘the herb of the field.’” While vegetables are not, as some suppose, the chief article of a vegetarian diet, they form an important part of it, supplying the bulk so necessary to good digestion, as well as