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

1¾ cup mashed cooked carrot ½ tablespn. browned flour No. 3 or 1-2 tablespns. browned flour No. 2 1 level tablespn. white flour ⅓ cup sugar 1 tablespn. molasses ½ level teaspn. salt 2⅓ cups milk 1 egg dust with coriander Or, use 3 tablespns. only of carrot, omit browned flour and flavor with lemon or vanilla. =Turnip Pie= 1½-2 cups mashed turnip ⅓-½ cup brown sugar 2 tablespns. molasses 1 tablespn. melted butter 2 eggs (or 1 egg and scant ¼ cup of granella) ½-1 tablespn. browned flour No. 3 2 teaspns. ground coriander seed 2 cups milk salt The turnip should be the sweet Swedish turnip. CAKES The fact that soda and cream of tartar are the ingredients of the best baking powders is well understood. Dr. Lillis Wood Starr says: “Cream of tartar belongs to the same class with soda. Soda is bi-carbonate of sodium; cream of tartar is bi-tartrate of potassium. Sodium, potassium and calcium (lime) all belong to the same group of metals and are injurious to the tissues of our bodies.” Dr. Lauretta Kress--“Cream of tartar or Potassium Bi-tartrate is a gastro-intestinal irritant like soda. By combining cream of tartar and soda, we have Rochelle salts. If needed as a cathartic, they are better given as such on an empty stomach; then the system quickly gets rid of them. If taken in food they are retained longer and become more irritating.” “Sugar when largely used is more injurious than meat.” Cake at its best is not to be recommended, but for those who have not yet discarded it, we give a variety of recipes for cakes without baking powder or soda: there are some, also, without eggs. When a few more eggs are used in a cake than would be required with chemicals, remember that less of the nitrogenous is necessary in other dishes: also, that the health of your family is of the first importance and it would be better not to give them any cake at all than that which will poison their systems. Suggestions Use pastry flour for all cakes; and