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

double boiler, serve in center of platter surrounded by nut meat cutlets or croquettes which in turn are garnished with boiled small onions, Brussels sprouts or flowerets of cauliflower suitably seasoned; or purée may be served with globe artichokes, green peas, stewed cucumbers or mashed dry green peas. =Roasted Chestnuts= Make at right angles small incisions at the point of the chestnut. Bake 10-20 m. in a rather hot oven, stirring occasionally, or put into a corn popper and shake over the coals. =Chestnut and Banana Salad with Cream Dressing= Prepare bananas as suggested for salads, and cover with Cream Dressing--Sweet. Cut boiled chestnuts in quarters and mix lightly with bananas and dressing. Serve in cups or on dainty china plates garnished with flowers or leaves. =Chestnut Purée--Whipped Cream= For luncheon, supper or dessert Add sugar or honey with dairy or cocoanut cream and vanilla, to mashed chestnuts; heat, pile on dish with spoon in rocky form or force through vegetable press, and surround with whipped cream. =Vanilla or Raisin Chestnuts= Boil blanched, fresh or dried chestnuts until tender (fresh 15 m., dried, 3 hours). When almost tender, add sugar or honey to water and when the liquid is nearly boiled away, flavor with vanilla; finish in slow oven; serve as confection. Raisin pulp instead of vanilla is delightful. SALADS Since experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly, salads as one of the most agreeable means of supplying this need, have been growing in favor. In our recipes for salad dressings, we have endeavored to give sufficient variety in oils to suit all tastes and circumstances. “Vinegar--acetic acid, is about ten times as strong as alcohol, and makes more trouble in the stomach than any other acid except oxalic.”--_Dr. Rand._ “No acid should be taken into the mouth with starch as it will prevent the action of the saliva; but if starches have been properly masticated, and a proper amount of saliva mingled with them, lemon juice will not interfere with the digestion of starch in the stomach.”--_Dr. Kress._