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

with or without their “coats,” than for boiling. =Small New Potatoes= Wash small new potatoes, boil or steam, sprinkle with salt, shake over fire until skins begin to crack, serve in napkin. Or, rub the skins off with a coarse towel (coarse salt in the towel helps) or scrape the potatoes. After cooking and draining, crack each by pressing lightly with the back of a spoon. Lay in dish, pour hot cream or milk and butter over and sprinkle with chopped parsley. =Creamed Stewed Potatoes= Cut potatoes into small pieces or slice not too thin; cook until almost tender; drain, put into cream sauce in double boiler and cook ½ hour longer. Whole small potatoes or large ones in quarters cooked until tender may be served in cream sauce the same. =Creamed Warmed-Over Potatoes= Cold baked potatoes are much the best for warming over. Slice baked or boiled potatoes or cut into small pieces and put into cream sauce, with or without celery salt or stalk or a little chopped onion, and simmer slowly 15 m. Sprinkle with parsley in serving. Or, pour milk over potatoes, cover and heat slowly 15-20 m. If raw nut milk is used heat a half hour. A little onion may be added if desired. =Water Creamed Potatoes= Thicken boiling water slightly with flour, add salt, onion or celery if desired, and sliced potatoes. Simmer 15-20 m. Or, put a little oil or butter into the saucepan, add flour, then boiling water and potatoes. =Hashed Creamed Potatoes= Chop cold potatoes, mix with cream sauce, put into baking dish, sprinkle with crumbs and brown in oven. =Hashed Browned Potatoes= Mix cream, oil or melted butter and salt with chopped potatoes. Spread evenly in well oiled frying pan, pour a very little water over if oil or butter are used, cover and heat slowly without stirring. When delicately browned on the bottom, fold or roll like an omelet and serve on a hot platter with celery tops or a sprig of parsley. Or, pour brown sauce over potatoes in baking dish, sprinkle with oil and heat in