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

vanilla. Equal quantities chopped dates and raisins; grape juice to moisten. Almond butter, sugar or not, vanilla, ground or fine sliced citron. Butternuts or nut butter, date, fig or raisin pulp, crackers or pastry wafers. Thin slices of banana between slices of bread spread with cream and honey mixed, with or without a few chopped nuts. Sponge cake instead of bread, sometimes. Quince jelly, chopped hickory or pecan nut meats. Boston brown bread, raisins or dates, English walnuts or pecans, cocoanut cream or Brazil nut butter, or no butter. Pastry crust, prick with fork, cut in any desired shape, bake; spread with chopped almonds mixed with peach marmalade or any desired sweet or jelly and put two pieces together. =Rolled=--Plain or scented bread and butter. Figs steamed, ground, cream and vanilla. Roll buttered bread from corner over slender stalks of crisp celery. The small inside stalks are preferable. Turn the leaf ends of the stalks so that they will show at each end of the roll. A lengthwise strip of cucumber may be substituted for the celery, and parsley used for garnish. OPEN SANDWICHES--CANAPES These are daintily arranged bits of bread cut into rounds, ovals or any fancy shape; sometimes toasted on one side; served most suitably at a luncheon or supper and eaten with a fork. Crackers are more suitable for some coverings. Much taste may be displayed in the arrangement of canapes. =Mushroom Canapes= Toast rounds of bread on one side, lay toasted side down on individual plates and cover the other side with chopped mushrooms cooked in a small quantity of water with butter, and lay one small broiled mushroom (or one that has been cooked the same as the chopped), cup side up, in the center. Garnish with lettuce, chervil, spinach or parsley. =Trumese and Egg Canape= Moisten hashed trumese with a little rich cream or brown sauce. Toast diamonds of bread on one side and dip the other side in melted butter. Scramble eggs soft and fine and place in center of toast, diamond shape, then cover the remainder of the toast with the trumese,