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

colander. (Save water for soups and sauces.) Press dry with a plate. Lay in hot pan and cut across a few times but do not chop; return to colander, pressing in firmly, to mold. Turn the dish in which it is to be served over the colander and unmold. Garnish with triangles of toast and hard boiled eggs. Pass oil, quarters of lemon or lemon juice, Sauce Amèricaine or French or Mayonnaise dressing with it. Many prefer it with salt and oil alone. It may also be served with cream sauce, or drawn butter with lemon juice. Overcooking develops a strong flavor and causes spinach to lose its bright green color. When spinach is young and sweet, it may be cooked without the addition of water by covering close and heating slowly at first; but when there is danger of its being bitter it should be cooked in plenty of water. =Spinach with Cream--Delicious= Pour hot cream over cooked spinach in vegetable dish. Spinach is sometimes rubbed through a colander after cooking and served with whipped cream, for luncheon or supper. =Summer Squash= Cut squash into inch thick pieces, steam, or stew in a small quantity of water; drain in cheese cloth. Mash, season, heat and serve. If you ever use butter for seasoning in cooking, use it with summer squash; though a little heavy cream, almond or dairy, is very nice. Never use roasted peanut butter with squash. Only those squashes which are young enough to cook with the skins and seeds are suitable for stewing, as the skins and seeds contain the flavor. =Baked Ripe Summer Squash= Bake whole; open, remove seeds, scrape pulp from skin, season and serve as above. This pulp makes very delicate squash cream pies. =Summer Squash with Corn= Add ½ cup stewed green corn to each pint of cooked summer squash. Season with salt and cream. =Winter Squash= Winter squashes vary so much in quality that no one way of cooking will do for all. There are some varieties from which the skin may be peeled like a tomato, after steaming; others are