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

or laid over meat or vegetable pie fillings or hot cooked fruit fillings and left in the oven long enough to warm through. We consider this one of the most valuable recipes in the book since it can be used in so many ways in the place of baking powder crusts. =Sour Cream Crust--no soda= 1 cup thick sour cream ⅓-½ cake compressed yeast ¼ teaspn. salt white flour Make sponge or knead at once to soft dough, let rise, make into any desired shape and when light, bake. This is very nice for shortcake crusts and can be used for nearly all purposes that universal crust is. That the cream was sour would not be known after the crust is baked. =Sally Lunn. Breakfast or Supper Bread= Use 1 egg, with or without 1 tablespn. of sugar to each cup of milk in universal crust. Bake in shallow or thick loaf as preferred. =★ ★ Soup Crackers= 1 cup of skimmed milk or water ⅓ cup (scant half cup with water) of oil or oil and melted butter ½ teaspn. salt ½ teaspn. sugar 1 or 2 tablespns. liquid yeast or ¼-½ cake compressed yeast pastry flour for stiff dough, 4½-5 cups Knead thoroughly (dough may be put through food cutter 5 or 6 times); when light, fold down and turn over and when risen again, roll thin, prick all over quickly with fork or docker, cut into any size or shape desired and bake at once before the crackers have time to rise and acquire a bread like taste. Bake in a moderate oven until well dried all through, but not too brown. When properly baked these crackers are more suitable for soups than unleavened crackers, as they are more porous and tender. Tiny ones cut with a plain round pastry tube are attractive for special occasions. They may be cut in larger sizes, sometimes as large as a saucer, like the Swedish milk biscuit, for serving salads or entrées upon. For salads, they may have a hole in the center. I have an oblong cutter, made by