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

eggs salt Add stiffly-beaten whites of eggs last; bake in pan of hot water or in slow oven, covered part of the time; serve warm with hard sauce or cold with whipped cream. =Victoria Dessert--Impromptu= 1 cup milk 2 or 3 eggs 1 tablespn. sugar salt slices of stale bread Cut slices of bread into desired shape and size; soak in mixture of milk, eggs and sugar until moistened, not soft; lay in hot buttered pan and brown delicately in quick oven; serve at once with fresh fruit, jelly, marmalade or suitable fruit or pudding sauce. 2 whites of the 3 eggs may be left out and beaten stiff with sugar and some fruit marmalade or jelly and used as a sauce. Drained canned peaches or apricots, rubbed through a colander and beaten well make a nice sauce, especially with a little whipped cream. Even nicely stewed apples are good. =★ Steamed Crumb Pudding= 1 pt. hot milk 1-1¼ cup dry bread crumbs ¼-½ cup sugar 2 eggs ½ teaspn. vanilla If bread was very light, the larger quantity of crumbs will be required. Pour milk over crumbs, add sugar, cool; add beaten eggs and vanilla. Steam in large or small molds 1-1½ hr. Unmold, serve with orange, hard, jelly, foamy, plain or any desired sauce. Vanilla may be omitted. Fine cut raisins or citron, dried blueberries, English currants or any desired fruit (about ½ cup) may be added to the pudding sometimes; also fresh red or black raspberries, blueberries or blackberries. =Steamed Cabinet Pudding= 3 eggs 3 tablespns. sugar 3 cups milk 1 cup fruit (currants, raisins, citron), chopped fine 3 pts. stale bread or cake crumbs salt Beat eggs, add sugar, salt, milk, pour over crumbs, let stand 1 hr. Use 1 tablespn. of softened butter in oiling a three-pint mold; sprinkle mold with fruit, pour in batter, steam in vessel of hot water in oven for 2 hrs. Serve with creamy sauce. =Plain Boiled or Baked Custard= 1 qt. milk 3-4 eggs 3-4 tablespns. sugar Beat eggs with sugar just enough to blend whites and yolks, add