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

with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings. =Orange Egg Cream Sauce= 2 eggs ⅓ cup sugar 4 tablespns. orange juice ¼ cup cream Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolks, orange juice and whipped cream. Nice for fig, apple tapioca and other puddings. =Almond Cream Sauce= 2 tablespns. almond butter 3-4 tablespns. sugar 1¼-1½ cup boiling water salt 1 tablespn. orange flower water or a few drops of almond extract with or without ⅓ teaspn. vanilla Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used. =Grape and Almond Sauce= 2 level tablespns. almond butter ⅔ cup rich grape juice 2 tablespns. sugar 2 tablespns. lemon juice ½ cup water Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice. The sauce may be made thinner. =Almond Whipped Cream= Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar. =Almond Cream for Puddings or Cereals= 2 teaspns. flour 1 cup water 2 tablespns. almond butter little salt ¾ cup distilled water Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold. =Custard Sauce= 1 pt. milk yolk of 3 eggs 2-3 tablespns. sugar ½ teaspn. vanilla, or a few drops of almond extract Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water. For plum pudding, the custard may be flavored with orange and vanilla. =Maple Syrup Sauce= Boil ½