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

until refreshed. To dry, pick off the leaves and stand in a warm place. It is better than not any when fresh is not obtainable. =Parsnips= The parsnip is another vegetable not good until after heavy frosts, and is much sweeter and richer in flavor when left in the ground until spring. =Boiled Parsnips= Scrape or pare parsnips, cut into halves or thirds in flat slices lengthwise; cook in boiling salted water until just tender, 20 m. to 1 hour according to age and size. Serve plain or with hot cream or butter poured over. Parsnips may be steamed instead of boiled. =Stewed Parsnips= Cut parsnips into slices crosswise, ½-¾ in. thick, or if large, cut into quarters first, then slice. Cook in small quantity of water until just tender. Serve with cream, cream sauce, or egg cream or drawn butter sauce. =Browned Parsnips= Lay slices of boiled or steamed parsnips in baking pan, pour over a little cream, oil or melted butter and sprinkle with sugar. Brown delicately in oven. Or, dip in oil or butter and flour and brown in quick oven. =Mashed Parsnips= Rub parsnips through the colander; season with salt only, or with salt and cream. Heat and serve. =Fricassee of Parsnips= Boil sliced parsnips in milk without salt. When tender add salt and thicken slightly with flour stirred smooth with milk. Serve on toast. =Peas= Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day they are gathered. =Green Peas--Stewed= For fresh tender green peas, wash the pods, shell and put at once into boiling salted water. Washing after shelling takes away much of the sweetness. Cook until tender, 15-25 m. There should be very little water left when they are done. When nice and sweet they require no seasoning but salt. Serve plain, with just enough of the water in which they were cooked to moisten them. A little sweet cream, butter or cream