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

creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden. =Variations of Hard Sauce= _a._ Flavor with fine ground coriander seed, or very delicately with powdered anise seed. _b._ Beat 1 tablespn. cream with butter and sugar. _c._ Add unbeaten white of 1 egg and beat 5 m. more. _d._ Add unbeaten yolk of egg and beat. _e._ Add 1 egg, yolk and white beaten separately. _f._ Add gradually 1 or 2 stiffly-beaten whites of eggs, beat till frothy. _g._ Add 2 tablespns. boiling water. _h._ Flavor sugar with oil of lemon and add 1-1¼ tablespn. lemon juice. _i._ Add 2 tablespns. raspberry, grape or any desired fruit juice, sauce or jelly. _j._ Add 2 tablespns. any fruit juice and ½ tablespn. lemon juice. _k._ Flavor sugar with oil of orange, add 2 tablespns. orange juice and ½-1 teaspn. vanilla. _l._ Add 2 tablespns. very strong cereal coffee with 1 teaspn. vanilla. _m._ Add 1 cup fine grated cocoanut and if desired, 2 eggs, whites and yolks beaten separately. _n._ Add ¼-½ tablespn. lemon juice, and one at a time, beating well, 10 or 12 large ripe strawberries. _o._ Add 1 egg and beat; beat in 1 cup fresh crushed ripe strawberries--Annie’s sauce. _p._ Use raspberries in place of strawberries in “_o._” _q._ Add ½ cup cream, whipped to either “_o._” or “_p._” _r._ Add fine ground dates or steamed figs. _s._ Use 1 cup fine rolled maple sugar instead of white, with or without beaten white of 1 or 2 eggs. =★ Variegated Hard Sauce= ¼-½ cup butter 1 cup sugar white of 1 egg yolk of 1 egg pink fruit color Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip