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

a dainty cup or glass containing sugar in the center of the plate and pile the berries around. But if the berries are very sandy, wash the same as red raspberries. Wash berries always before hulling unless obliged to let stand after hulling, then do not wash until just ready to serve. The little strawberry hullers snip the hulls out so quickly and so perfectly without staining the fingers that they seem among the indispensables of housekeeping. ORANGE STRAWBERRIES Put sliced berries into glasses and pour sweetened orange juice over to more than cover. Let stand in a cool place 3 or 4 hrs. to improve the color. They may be served with an uncooked meringue garnished with halves or quarters of berries or a slice of orange. WATERMELON The flavor of watermelon is better if cooled in water instead of on ice. To serve cut the melon in halves across and cut off pieces from the ends so that they will stand. Serve the pulp by spoonfuls, scooped out with a tablespoon. If convenient take the pieces out before sending to the table, remove the seeds and return the pieces to the shell, then keep in a cool place until serving time. The watermelon furnishes an abundance of pure distilled water. Watermelons that are not very sweet maybe served with almond cream and sugar. WHORTLEBERRIES The most desirable of this family is the large purple soft pulpy sweet juicy berry growing in the swamps, and called in some parts of the country “blueberry.” It is delightful with nut or dairy cream or with sugar or in bread and milk. Its juice being so sweet it is one of the most suitable berries for sauce with cereals. In cakes puddings or pies it is equally enjoyable. The so-called “huckleberry,” though more seedy, has a nice flavor when cooked. FRUITS--COOKED APPLE SAUCE Select nice tart apples; wash, drain, cut out the blossom end of each so that the little black particles will not get on to the fruit. Pare as thin as possible. When all are pared, cut into quarters, and