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

the eggs instead of in the prunes.) Chop prunes in lightly, bake in pudding dish or brick shaped granite pan in slow oven until egg is set, about 20 m. Serve cold with plain or whipped cream. Almond cream flavored with vanilla is nice. =Prune Soufflé= Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream. =Fruit Whips= =Dried Apple=--2 cups sifted, stewed, dried apples (stewed in small quantity of water), ½-1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2-4 eggs. Beat all together until light and spongy, heap in glass dish. Serve cold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same. Use only 2 tablespns. of sugar for each cup of prunes. =Banana=--White of 1 egg, ¼ cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake. =Cranberry=--½ cup thick, sweetened, cooked pulp to white of 1 egg. Whips must be beaten until they hold their shape. They are nice served on bread puddings, custards and other desserts, instead of a meringue or a sauce. The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the white of each egg, sugar to suit the fruit, and a little lemon juice with sweet fruits; but the proportion of fruit often needs to be varied. Fresh pears and peaches may be used by rubbing through the colander or mashing well. =★ Jelly Whips, or Mary’s Desserts= Quince--1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass