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

the baked fruit from the remaining skin in teaspoonfuls. Bananas may be baked whole with a little water after peeling, and served with orange or cream sauce. A little melted butter may be poured over bananas before baking or they may be rolled in lemon juice and sugar and baked. For a richer dish, turn mixed melted butter, sugar and lemon juice over bananas in lengthwise halves in agate pan. Bake 15-20 m. in slow oven. Serve with meat dishes sometimes. BAKED CRUMBED BANANAS Roll peeled bananas in fine granella, cracker or zwieback crumbs mixed with sugar. Bake in moderate oven till just tender. Serve at once. BANANAS BAKED WITH TOMATOES Put a thin layer of stewed or sliced tomatoes in the bottom of a baking pan. Cover with bananas sliced crosswise. Bake. CRANBERRIES Cranberries are said to “promote digestion and purify the blood.” There is no question but they are a desirable fruit and should be used freely in their season. =Stewed Cranberries= 1 qt. berries, ¾ cup sugar, 1-1½ cup water. Pour boiling water over cranberries, let stand 2 m., or until cold; drain, add sugar and water, cook covered, until boiling all through. Rub through colander if the skins are objectionable. 2-3 tablespns. of lemon juice and more sugar may be added. =Baked Cranberries.= Make syrup of 1 pt. of water and 1½ cup of sugar; boil, cool. Pour over 1 qt. of cranberries in baking dish. Bake until clear. =Cranberries With Raisins= 1 qt. berries ¾-1 cup seeded raisins 1 cup sugar 1 pint water Stew raisins in water until nearly tender; pour boiling water over cranberries and drain; cook all together until berries are done. A larger proportion of raisins and less sugar may be used. BAKED PEACHES Whole, pared, cling-stone peaches; sugar, butter and lemon juice. Bake 40 m. May be served with meat dishes, or as dessert. BAKED QUINCES--Delicious Wash, pare, halve, core. (Save skins and cores for jelly). Cover with a large quantity of thin sugar and water syrup. Bake covered, basting often and turning occasionally until tender and the syrup rich.