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

served with different sauces, but it seems too bad to spoil their delightful flavors with anything but salt, or a little cream or butter, nut or dairy. =Flowering Beans--Green= The large pole beans with red and white blossoms have the richest flavor of all shelled beans. After shelling, put beans into cold water, let them heat slowly to the boiling point and boil 5-10 m. Drain, let cold water run over them in the colander. Return to the fire with boiling salted water and cook until tender, considerably longer than other shelled beans. Serve plain, or with a little cream poured over and shaken (not stirred) into them a few minutes before removing from the fire. If one has the time to hull these and Lima beans, it may be done. _To Hull_--Boil beans about half an hour (or until the skins are loosened) in unsalted water. Drain and slip the hulls off with the thumb and finger. Cook after hulling in double boiler or very gently on back of stove, adding seasoning before they are quite tender which will be in a much shorter time than with the hulls on. =Beets= Beets should be fresh, plump and firm. If slightly withered, they may be freshened by standing in cold water over night. But if much withered do not waste time and fuel in trying to cook them, as they will be bitter and tough with any amount of cooking. Use care in handling beets before cooking so as not to break the skins. If the skins are broken the flavor and sweetness of the beet will be lost in the water. Press with thumb and finger to find when they are tender rather than to puncture with a knife or fork. Put to cooking in perfectly boiling water. Boil steadily until tender, when remove at once from the fire as over-cooking toughens them, throw into cold water a moment and rub off the skins. Serve plain, whole if small, or cut into quarters if large; or, slice and pour over a hot mixture of lemon juice and sugar (part