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

but are so rich and sweet of themselves that no sauce is necessary. =Mashed Turnips= Mash well drained boiled turnips with potato masher in hot pan. Do not put through colander. Season with salt and if not sweet a little sugar. Serve plain or with sauce 57, 58 or 75. =Vegetable Stew= Cook separately 1 pt. of string beans, 2 small potatoes and 2 small carrots cut into small pieces, and 1 pt. of green peas. When tender, drain, put all together, add salt and cream or a thin cream sauce. This makes a very pretty as well as a palatable dish. STARCHLESS VEGETABLES Artichokes, Globe Artichokes, Jerusalem Asparagus Beans, young string Beets Brussels Sprouts Cabbage Carrots Cauliflower Celery Cucumbers Egg Plant Endive Kohl-rabi Leeks Lettuce Okra Onions Oyster Plant--Salsify Radishes Ruta-bagas Spinach and all “greens” Squash, summer Turnips STARCHLESS AND SUGARLESS VEGETABLES Asparagus Beans, young string Cabbage, red and winter Cauliflower Egg Plant Endive Lettuce Oyster Plant--Salsify Radishes Spinach and all “greens” The proportion of sugar in nearly all of the other starchless vegetables is small. CHESTNUTS Since chestnuts are so largely composed of starch though they also contain a large proportion of albuminoids, from 8.5 to 14.6 according to different authorities, we allow them to follow vegetables while not classing them with them. One writer says “they might have been included among the bread stuffs.” London vegetarians often serve a tureen of plain boiled chestnuts in place of potatoes. The recipes are for the large imported chestnuts. The smaller native ones require a longer time for cooking. The dried chestnuts which we sometimes find in the stores require 3 hours for boiling. =To Shell and Blanch Chestnuts= Boil whole chestnuts rapidly for 10 m. Leave in the hot water, shell and remove the brown covering while warm. =Boiled Chestnuts= Cook blanched chestnuts in salted water until just tender, 10-20 m., drain, serve plain or with sauce 14, 16 or 17. Or, boil whole for 25 m. and serve in the shells. =Chestnut Purée= Mash boiled chestnuts, add salt, and cream or milk and butter. Beat well, heat in