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 great plan of glorifying our Creator. 1 Cor. 10:31. In its preparation, I have purposed to make the book practical, avoiding technicalities and to some extent conventionalities, and have endeavored to “meet the people where they are” by not being extreme or radical; and at the same time to make principles of truth so clear that many will be won from “the indulgence of appetite, which places them in such a condition of health that there is a constant warring against the soul’s highest interests.” While there are recipes especially for those who entertain, there is an abundant variety of directions for carefully prepared simple dishes. The explicit general directions will not be needed by all, but from my twenty years of experience in teaching, I know that many will value them. The foods richest in proteids are classed as “True Meats” and no flesh meat names are used in the book. This collection contains the choicest of those of my recipes which have been published by others in various books and periodicals at different times. I am indebted to an innumerable company of people of all classes for _ideas_, for which I would be glad to thank each one personally if it were possible. Though there is hardly any choice, the recipes marked with a star are especially practical and desirable. All unnamed quotations are from “The Ministry of Healing” or other works by the same author. That “The Laurel Health Cookery” may bring rich blessings to many households is my earnest prayer. Evora Bucknum Perkins * * * * * “Many will be rescued from physical, mental and moral degeneracy through the practical influence of health reform. Health talks will be given, _publications will be multiplied_. “The principles of health reform will be received with favor; and many will be enlightened.” [Illustration] CONTENTS PAGE INTRODUCTION 3 GENERAL 9 Cooking Utensils, their Uses and Care Things to Do Beforehand Economy Miscellaneous Measurements Flavorings Garnishings FRUITS 34 Fresh Cooked To Can Jellies Jams TO CAN VEGETABLES 69 TO DRY VEGETABLES 72 SOUPS 74 Suggestions Water Soups Cream and