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

the remaining whites of eggs and 1 or 2 tablespns. of sugar. Tint delicately in oven. Serve warm or cold. Grind desiccated cocoanut when using that instead of fresh. 1-1¼ cup of cold boiled rice may be used. Vanilla maybe omitted. =Rice Custard Pudding= Same as above with cocoanut omitted. 1 cup of raisins, whole or chopped, may be cooked with the rice sometimes. =Rice Pudding--Lemon Meringue= 1 cup boiled rice 1 good pt. of milk 2 eggs 1 cup sugar 2-2½ tablespns. lemon juice Pour hot milk over rice in pudding dish. Beat yolks of eggs with ⅓ of the sugar flavored with oil of lemon, as on p. 27, and add to rice and milk. Bake in slow oven until creamy; beat whites of eggs stiff, add sugar and lemon juice, drop by spoonfuls on pudding and brown delicately. =Sweet Potato Mold= 2 lbs. potatoes ½ cup butter ½ cup sugar 5 eggs flavoring 1 pt. thin cream Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream. =Dainty Dessert= Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream, p. 307. =Cottage Cheese and Cake= Spread creamy, unseasoned, sweetened cottage cheese over sponge cake, cut into squares and serve with whipped cream. Molasses or Washington cake may be used. =Molasses Cake with Whipped Cream= Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla. =Molded Apples= Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream. =Apple Dessert= Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.