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

drain carefully, sprinkle with salt, pour boiling water over and proceed as above. =My Mother’s Cabbage, or Cabbage in Cream= Shave crisp cabbage fine, cook in boiling salted water 20-30 m., until just tender and still white. Drain, pour in cream, heat to almost boiling, serve. _For Sour Cabbage_--Add a little lemon juice instead of or with cream and more salt if necessary. =★ Cabbage in Tomato= Prepare cabbage as in preceding recipe, cook for 20 m., drain, add stewed tomatoes (not too juicy, they may be strained if preferred) with salt and cook until cabbage is tender. This is an unusually fine combination and very suitable to accompany a hearty nut meat dish such as broiled trumese. A little cream may be added just before serving, but the dish is complete without it. =Cabbage and Corn= Heat together 2 parts of stewed cabbage and 1 part of corn with cream, nut or dairy. =Sweet Sour Cabbage= 1 qt. fine shaved cabbage ¾ cup water 2 tablespns. oil or butter 1 level teaspn. salt ¼ cup sugar ½ teaspn. caraway seeds ¼ cup lemon juice Cook cabbage in water 15-20 m., then add the other ingredients and simmer slowly until the cabbage is tender. =Cabbage with Nuts and Raisins= Season stewed cabbage with cream--cocoanut, almond or dairy, or with butter; add stewed raisins and sprinkle chopped nuts over just before serving. May garnish with halves of nuts. =Carrots= Carrots being among the most healthful vegetables should be used freely, and with a little care they may be made exceedingly palatable. Unless very fresh, let carrots stand in cold water for some time before paring. When they are full grown, or late in the season, parboil them to remove the strong taste. It will require from 20 m. to 1½ hr. to cook carrots tender, according to the age and the sizes into which they are cut. A little chopped parsley makes a pretty combination with most of the dishes. =Carrots--Minced= Scrape or pare carrots, cut into strips, grind in food cutter coarse or fine as preferred, cook in water until