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

just boil up and stand for 5 m. Different combinations of grains are browned and ground for drinks. Barley is much liked by some, rye by others. Carrot and celery roots dried and browned are good, and browned peas are excellent. =Tea-Hygiene= Celery and raspberry leaf tea have been served in some of the restaurants in New York City for several years and are both good. Either the tops (fresh or dry) or seeds of celery may be used. Crush the seeds before steeping. I have also used mint, anise, tarragon, catnip and thyme for tea and found them all pleasant drinks. Steep them for 15-20 m., strain and serve with cream only. You will be surprised I am sure when you try them. Do not allow catnip tea to stand with the leaves if to be re-heated. =Bran Tea= Brown bran delicately. Take 2 tablespns. for each cup of water, boil up well or steep for 20 m. Dried unbrowned bran may be used with longer cooking. =Cold Cereal Coffee= Pour hot coffee over cream or cream and sugar. Cool. For luncheon or supper. =Eggnog= 1 egg, ½-¾ cup of milk, 1 teaspn. or no sugar, flavoring or not. Beat or shake until foamy, pour into glass and serve with or without whipped cream on top. Eggnog does not necessarily contain liquor. =Hot Eggnog= Beat 1 egg with or without a teaspn. of sugar and a few drops of vanilla. Pour ½-¾ cup of hot milk over, stirring. Turn into warm glass and serve at once. =Cream for Coffee= Beat 1 egg to a foam, add 1 tablespn. white sugar and pour a pint of boiling hot milk over, stirring briskly. Prepare at night for morning. =Cream for Coffee No. 2= Pour 1 pt. boiling milk on beaten yolk of 1 egg mixed with 2 tablespns. cold milk. Set back on the stove to scald but not boil. “Food should not be washed down. No drink is needed with the meals. Eat slowly and allow the saliva to mingle with the food. Hot drinks are debilitating. Do not eat