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

plain and pass sugar with it. Pineapple and strawberries or raspberries or oranges with lemon juice and sugar are nice alone, or with cake, for dessert. PINEAPPLE AND GRAPE FRUIT Equal quantities of prepared pineapple and grape fruit with sugar and the juice of either poured over. Peach, orange and pineapple is another nice combination. PINEAPPLE AND WHIPPED CREAM Drain finely-shredded pineapple and beat with whipped cream, as much as can be used and keep the combination stiff. Serve cold in glasses. PINEAPPLE AND STRAWBERRY AMBROSIA Equal quantities ripe strawberries, shredded pineapple and cream. Whip cream, place layer of pineapple in dish, sprinkle with sugar, cover with cream, then make a layer of strawberries, sugar and cream. Continue. Have cream on top. Serve cold with sponge cake or cocoanut crisps. PINEAPPLE AND ORANGE AMBROSIA Drained shredded pineapple, orange pulp and juice, grated cocoanut and sugar, in layers. RAISINS Raisins are nutritious and valuable foods, containing sometimes as high as 61 per cent. of grape sugar and a considerable proportion of albuminoids. They are suitably combined with all kinds of bread and nuts. One thing that makes them so satisfying is that they require thorough mastication. RASPBERRIES--RED When necessary to wash, have cold water in a deep pan and turn the berries in, not more than a quart at a time. (Do not pour the water over the berries as that bruises them.) Rinse up and down in the water with the hands and remove quickly to a colander. Drain, pile in dish and serve at once. Lemon or currant juice poured over makes a harmonious combination. ⅓ or ½ very ripe currants may be mixed with the berries. Serve Brazil nuts or blanched almonds with these combinations. RASPBERRIES--BLACK Black raspberries have a peculiar spicy flavor not found in any other fruit and when plump and thoroughly ripened may be used in moderate quantities in their natural state. STRAWBERRIES The perfect way to serve strawberries is the French--with the hulls on, without washing. Pass sugar with them, or pile the berries around a mold of sugar on individual plates, or, set