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

and two cups of diced trumese which has been marinated with two tablespns. of oil, 1 or 2 tablespns. of lemon juice and a little salt. Heat without over-cooking the egg. Serve on toast or in the center of large wafers with stalks of fringed celery or with a sprinkling of sliced crisp celery. =Green French Bean and Cucumber Salad= In the center of a lettuce or spinach leaf border place stewed green French beans surrounded by a row of sliced cucumbers. Garnish with white, green or yellow mayonnaise. The combination of the different shades of green is very pretty. The addition of nasturtiums gives a different effect. =Novel Legume Salads= Prepare different colored legumes according to directions for mashed lentils, p. 185, very dry. Mold in block shaped tins and when cold cut into cubes and serve in any desired border with improved mayonnaise dressing. A rail fence of cucumbers sliced lengthwise may constitute the border. The French dressing may be used, but there is nothing quite equal to a mayonnaise dressing for mashed legumes. =Legume Roses= While warm, press mashed green peas or other legumes (a little softer than for molding) through pastry tube in form of roses. Garnish with a delicate vine and lemon points, or with the yellow mayonnaise. =★ Helianthus (Sunflower) Mayonnaise= This salad is to be served on individual plates. When it is the principal dish for luncheon, use one egg to each plate, but with a variety of other dishes two eggs will be sufficient for three plates. Make a deep border of shredded tender lettuce leaves around a gilt edged plate. In the center of the plate, pile as high as possible the yolk of a hard boiled egg which has been pressed through a wire strainer. Surround this with a border of the white which has also been vermicellied. Then drop with a teaspoon improved mayonnaise dressing at frequent regular intervals on the lettuce border. This salad gratifies the senses of both sight and taste. =Salad Marguerite= Cut hard boiled eggs in halves lengthwise. Lay the halves on the vegetable board,