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

sauce may be added. Peas that have become withered should be shelled and allowed to stand in cold water for an hour before cooking. When peas are a little old they require longer cooking, and should have a little sugar in the water in which they are cooked. A small sprig of mint improves the flavor of old peas, but the positive mint flavor should not be distinguishable. Canned peas of an inferior quality drained and boiled in fresh water with sugar and mint are sometimes hardly distinguishable from fresh peas. A sprig of parsley may be stewed with peas instead of mint. =Peas--Parisian Style= Cook in boiling, salted water with parsley and onion; add sugar, and thicken the liquid a trifle. =Peas--German Way= Put a spoonful of butter in the saucepan, add peas, salt and a spoonful or two of water, cover close and cook until tender, about half an hour, perhaps. =Peas With Corn= Combine green peas and corn as beans and corn in succotash. =Peas With New Potatoes= Cook peas and small new potatoes together. Cover with cream or thin cream sauce. =Melting Sugar Peas= This is the name of one variety of the edible podded peas. They have a delightful flavor peculiar to themselves. Wash and drain the pods and cut like string beans. Cook in a small quantity of boiling salted water until tender, about 30 m. Add cream, cream sauce or a little butter. Heat and serve. =Potatoes= There is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should be used sparingly if at all, while others consider it (when baked, at least) one of the most wholesome foods. Its use is often prohibited by physicians in some forms of indigestion and for those rheumatically inclined. The solid part of the potato is almost entirely starch, so it serves as bulk in combination with nitrogenous foods. “Potatoes which have grown on the surface of the ground or