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

tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve. Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required. =Pineapple Sauce= Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange. =Cranberry Sauce= Boil ½-¾ cup sugar and ½ cup water 5 m., add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon. =Fruit Sabayon Sauce= ½ cup grape, black raspberry or other fruit juice ¼-½ cup sugar 1 teaspn. lemon juice 1 egg ⅓-½ cup sugar Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. ¼ cup cream--whipped, may be added. =★ Jelly Meringue Sauce= Beat white of egg stiff, then beat in gradually any desired jelly. 1-1½ tablespn. powdered sugar may be added to the egg before the jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours. =Cream, White, and Foamy White Sauces= =Cream=-- 1½ cup water ½ cup sugar ½ cup cream 1 tablespn. flour 1 teaspn. vanilla salt Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose. =White=--Use milk in place of water. Serve plain, or flavor with orange, almond or lemon, and vanilla. 2 tablespns. of butter or the yolk of an egg may be used with a half