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

water or laying a few minutes in warm water, then plunging into ice water. =Celery--Mint Sauce= Cut tender stalks of celery across as fine as possible, cover with cold fresh mint sauce and serve in dainty cups with suitable true meat dishes. =Celery--Stewed= Cut tender stalks of celery (not those that are fit for flavoring only) into half-inch lengths, by handfuls on board with large knife. Put into boiling salted water and boil 30-35 m., or until just tender. Drain (there should not be much water left), pour cream or sauce over, let stand over hot water 10-20 m. Serve by itself or on toast. Sauce 16, plain, with a few drops of lemon juice in it, or made with half water in which the celery was cooked, or 34, 57 or 31 (when using 31, of course it should not stand over hot water) are all enjoyable with it. =★ Celery in Tomato= Stew celery as above in just enough water to cook, for 25 m. and have very little water, if any, remaining; then add enough strained or unstrained stewed tomato to nearly cover, and simmer until celery is tender and tomato cooked away a little. The combination of the flavors of celery and tomato is unusually fine. The addition just before serving of a little heavy cream makes the dish still more delicious. =Chard--Swiss= Swiss Chard or Spinach Beet, affords two distinct dishes from the same plant at one time. Strip the leafy part of the foliage from the stalk and cook as greens. Cook and serve the stalks the same as asparagus. The leaves and stalks may be cooked together as greens. Young shoots of poke or scoke are sometimes served as “French Chard.” =Corn--Green= The earliest varieties of green corn are never very sweet. By far the richest and sweetest are the yellow kinds, though the dark purple or black almost equals them. There are also some medium or later varieties of white corn that are excellent. Corn is at its best the day it is gathered. When not perfectly fresh, cook corn in almost