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

first and whipped cream piled on top of that. Serve with crackers or cake. Other jellies may be used the same. =Brother Fulton’s Strawberry Fluff= whites 2 eggs ¾ cup sugar 1 pt. strawberries Mash berries with sugar and add to unbeaten whites in deep cake bowl; beat with egg or batter whip until the mixture will stand alone, very light and fluffy. Serve in glasses with cake or wafers, or as meringue, garnish, or sauce for other desserts. Strawberry fluff makes a nice garnish for strawberry shortcake. Raspberries and other fruits may be used. =Strawberries and Cream Whip= 1 pt. ice cold cream ½ cup sugar ½ cup mashed fresh strawberries Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses. =Apple Cream= Pare, quarter, core and steam 12 tart apples, rub through colander, cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy; heap in cold glass dish. Garnish with chopped candied cherries, bits of jelly or with citron or angelica. Serve very cold. =Rose Apple Cream= Steam red skinned apples without paring for above recipe. Pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose. =Lemon Snow Pudding= 2-2¼ tablespns. lemon juice 1 cup water 1¼ tablespn. corn starch ½ cup sugar white of 1 egg Heat sugar and water to boiling, stir in the corn starch blended with water, boil up, add lemon juice and pour gradually, beating, over the stiffly-beaten whites of eggs. Beat well and pour into molds or cups, cool. Serve with custard or red sauce or cream. Pudding may be garnished with halves of candied cherries. =Birds’ Nest Pudding= Pare and core 6 or 8 tart apples. Steam until nearly tender. Set in oiled pudding dish and cover with the following _Crust_-- 1 pt. milk 2 tablespns. butter or oil 4 tablespns. flour 4 eggs Cream butter and flour, pour boiling milk over, cook 5 m.; remove from fire and add yolks of eggs. When cold, chop in the stiffly-beaten whites of the eggs,