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

until nearly tender and finish in the oven. Serve at once. Sweet potatoes will bake in a shorter time than Irish potatoes. =Boiled Sweet Potatoes= The most delightful boiled sweet potatoes I ever ate were prepared in the following manner; Cook pared potatoes in a small quantity of water until nearly tender, drain if necessary (but it ought not to be necessary), cover with a towel and let stand on the back of the stove for an hour or longer, shaking occasionally. Potatoes may be boiled until tender and laid on a tin in the oven a few moments to dry. =Mashed Sweet Potatoes= Prepare and season the same as mashed Irish potatoes. Serve with tomato cream sauce. Or, put into oiled baking dish, sprinkle with crumbs and heat in oven. =Mashed Pumpkin= Select a nice, rich, fine grained pumpkin, saw into halves, remove the seeds and fibre with a spoon and cut into small pieces without paring. Steam, or stew in a small quantity of water. Drain if watery in cheese cloth. When dry, mash and season with cream or butter and salt. Heat in double boiler or oven, stirring. Serve in mound on hot dish, or put into baking dish, sprinkle with crumbs and brown in oven. =Baked Pumpkin= Place halves of pumpkin from which the seeds have been removed, cut side down upon a tin. Bake until tender and dry. Scrape from the shell, mash, season and serve. =Baked Pumpkin--Individual= Cut pumpkin into not too small pieces and lay cut side down on waxed paper in baking tin. Serve as baked potatoes. =Radishes= Wash radishes well with brush, trim off all but the small green leaves, stand in ice water ½-1 hour. Serve on glass dish with cracked ice, or in a bed of shredded lettuce or of spinach leaves, or with a parsley border. Pare winter radishes and cut into quarters. Serve sprinkled with parsley, or as other radishes. =Spinach= Wash spinach the same as other greens, p. 253. Cook in boiling salted water until tender, 10-30 m. Lift from the water with skimmer into a