← Book details

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

Full book · ReadAI club library

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

by Perkins, Evora Bucknum · Page 404 of 439 · 153,580 words

Tip · Use the reading mode control above and choose Scroll for a smoother flow through the full text.

would say when a sweet dessert was given them, “I don’t like that, it is too sweet.” Much life-long suffering would be avoided if children were given plenty of good ripe fruit, sweet and sour, instead of confections. If, however, it seems best sometimes to make something in this line, select the simplest and least harmful. =Stuffed Dates= Mix unsalted roasted nut butter with powdered sugar and a little vanilla, form into pieces the size and shape of date stones and put inside each date; roll in sugar or not, serve on grape or maple leaves. Serve with wafers, or with rolls and cereal coffee, sometimes. Almond or Brazil nut butter may be used instead of peanut butter, and rose or other flavoring. Grated cocoanut may be mixed with the almond butter. Fill the dates with marshmallow paste for Marshmallow Dates. =Cream Stuffed Dates= Make a roll the size of the stone of confection cream and insert in date. The roll may be larger and allowed to show in the opening. =Stuffed Figs= Stuff pulled figs by removing the inside and mixing it with sweetened and flavored nut butter or with coarse chopped English walnuts, almonds and pecans, one or all, and replacing in the skin. Pile in the center of a dessert plate and surround with sticks or beaten biscuit. Serve with or without cereal coffee. =Stuffed Prunes= Soak and steam choice, plump California prunes until tender, cover close until cool, remove stones and fill space with a paste made by kneading together almond butter, white of egg and powdered or confectioner’s sugar. =Sweetmeats--Fruits and Nuts= 1 part each Brazil nuts, almonds and hickory nuts or filberts or English walnuts, and 1 or 2 parts raisins, figs or dates. Grind fruit through finest cutter of mill and mix with nut butter or meal or chopped nuts. Form into caramel shape, small rolls or cones, or into a large roll and slice. Two or more of the sweet fruits may be used, sometimes a little citron. Or, 3 parts chopped hickory nut meats, 2 parts figs and other fruits. =A

Other legal sources