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

berry weed, and young, tender milkweed stalks may be prepared and served the same as asparagus. Do not use poke shoots after the leaves begin to unfold. Canned greens make as valuable an addition to the winter supplies as canned corn or peas. =Kale=--borecole, should not be used until after heavy frosts in the fall. Cook as other greens in boiling salted water 30-45 m. and serve the same. If desired, raw nut butter may be added to the water in which it is cooked; then lemon juice only will be required with it. It may also be cooked with tomato, the same as cabbage, by being chopped or cut fine before cooking. Onion and raw nut butter may be added to the tomato. =Okra--Stewed Whole= Use only young, tender pods, cut off the stems, wash well and cook in a small quantity of salted water (about 1 cup to each quart of okra) for 30 m. or until tender. Season with cream, dairy or almond, or with butter. Or, drain if any water remains, and pour over it a hot French dressing. Melted butter may be used in the dressing instead of oil. Never cook okra in an iron vessel. =Okra--Sliced, Stewed= Slice pods of okra across and cook with 1 cup of salted water to each pint of okra until tender, 25-30 m. Drain or not, according to what is to be added. Stewed tomatoes, strained or unstrained, almond or dairy cream, sauce 16, 18, 19, or 34, or hot French dressing may be poured over it. When strained tomatoes are used, the okra and tomato should simmer together about 10 m. Add a little heavy cream, butter or oil and salt just before serving. =Onions--Boiled= Select onions of about equal size. Peel them, then at the root end cut into the onion about ⅓ of the way at right angles. This causes the onion to cook tender at the heart. Let stand in cold water 20 m. to 1 hour. Put into boiling salted water and cook until tender, ¾-1½ hour. The water may be changed after