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

cup maple syrup with ¼ cup water (or if syrup is thin, ¾ cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and ½ cup cream. For some desserts, add 1 teaspn. lemon juice. =Maple Sugar Sauce= ½ lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often. =Molasses Sauces= =Cream=--1 cup molasses, ½ cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once. =Butter=--1 cup molasses, ¼ cup butter, boil 5 m. =Lemon Juice=-- 1 cup molasses 1 tablespn. lemon juice 1 tablespn. butter salt Boil 10 m. Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings. =★ Plain Pudding Sauce= Rub to a cream ¼ cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1¼ cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice. =Rose Sauce= Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1-3 drops of extract of rose with or without 1 or 2 tablespns. of lemon juice. Serve with snow pudding or blanc mange. For =Red Sauce=, slice a rich red beet into the water, let stand 15-20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice. VEGETABLE GELATINE In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounce of Agar Agar will solidify from two to four times as much liquid as an ounce of animal gelatine. The method of its use is very simple. Directions Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer.