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

Oyster Plant or Asparagus _a la Creme_ Rolled Bread and Butter Sandwiches Blanched Almonds, dried Trumese and Celery Salad on Swedish Milk Biscuit with lettuce leaf Whole Wheat Gems--Butter Cocoanut Cream Pie--Granella Crust Mince Pie--Pastry Crust =Number Four= Nut Chowder--Sticks Helianthus (Sunflower) Mayonnaise Cucumber or Celery or Onion Sandwiches Pineapple Gelatine--Whipped Cream Cocoanut Crisps Confection Potatoes Mixed Nuts =Number Five= Cream of Tomato or Spinach Broth Soup Sticks Trumese and Mushrooms _a la Creme_ Wafers Scalloped Oyster Plant Celery English Bread and Butter Currant and Red Raspberry Salad Almonds or Walnuts Rice Charlotte--Whipped Cream Roses Small Cakes Cereal Coffee =Number Six= Cream of Fresh Mushroom Soup Finger Rolls (of roll or universal dough) Claudia’s Stuffed Egg Plant Whole Wheat Popovers Nut Croquettes Baked Creamed Tomato Crisp Bread Grape Fruit and Celery Salad (in grape fruit cups) Crackers with Nuts Rose Ice Cream Hard Sponge Cakes Celery Tea--Cream SIMPLE COMPANY LUNCHEONS =Number One= Steamed Trumese Biscuit (p. 137)--Boundary Castle Sauce Jelly Sandwiches Celery Pineapple Sponge--Whipped Cream Cream Crisps =Number Two= Creamed Mushrooms (or oyster plant) in Ramekins or Cream Puff cases Sticks Orange and Celery Salad Wafers Cereal Coffee Nut Crisps EVENING LUNCHEONS =Number One= Sweet Fruit Sandwiches Cereal Coffee =Number Two= Grapes Pears Orange, or Mint Orange Nectar =Number Three= Vanilla or Lemon Egg Cream Nut and Citron Cake Raspberry Lemonade (later) =Number Four= Ice Cream Crackers with Nuts Sweetmeats or Caramels Orangeade (later) =Number Five= Grape Sherbet Nut Crisps Royal Sponge Cake (with Royal filling and icing) NON-STARCH MEALS =Number One= =Breakfast= Plain Omelet Apples Pears Grapes =Dinner= Nut and Tomato Bisque String Beans Lettuce--French or Lemonade Dressing Blanched Almonds Honey =Supper= Baked Apples Mellow Ripe Bananas Figs =Number Two= =Breakfast= Broiled Trumese Apples in Oil Apples Grapes =Dinner= Cottage Cheese--Chili Sauce or Mayonnaise Beet Greens Green Peas Baked Custard =Supper= Plums Pears Raisins =Number Three= =Breakfast= Scrambled Eggs Ripe Currants Canteloupe =Dinner= Baked Peanuts Pickled Carrots Stewed Oyster Plant Bananas =Supper= Apples Grapes or Tart Lemonade =Number Four= =Breakfast= Dried Blanched Almonds Apples Steamed Prunes =Dinner= Spinach with Egg--Mayonnaise Dressing My Mother’s Cabbage Nesselrode Confection or Sweetmeats, p.