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

Savory Trumese and Rice, 173 Cutlets, 162 Batter, 163, 164 Corn, Green, 164 Imperial, 163 Lemon Rings with Parsley Butter for, 163 Savory with Mashed Potato, 163 And Eggs, 160 With Egg, Poached, 160 Elsa’s Roll of, 171 Hash, Trumese and Potato, 174 Trumese and Rice, 174 and Italian Sauce on Biscuit or Dumplings, 160 With Jelly Sauce, 160 For Luncheon or Second Course, 165 With Mushrooms, 160 With Onions, 162 Pasties, 171 Pie, 167 Crusts, All Ready, 168 Pot, 168 Rice and Trumese, 167 Ragout (Stew) of Trumese, 164 Rissoles, 171 Salad Entree, 159 Scallop with Cracker Crumbs, 168 Shortcake, Italian Sauce, 168 Smothered with Bananas, 162 Souffle, 172 Spanish, 162 Stewed Hashed, 164 Timbale, Boundary Castle Sauce, 170 Rice, Trumese and Asparagus Tips, 171 Trumese Stuffing, 169 Trumese and Rice, 170 In Tomato, 161 With Truffles and Mushrooms, 165 Trumese and Nutmese Dishes, 179 Fricassee, Nut, 179 Nut with Rigatoni, 179 Pie, Nut Pastry, 180 Pudding, Nut Corn, 180 Timbales, Cream of Trumese and Nutmese, 180 =Roasts=, 181 Black Walnut, 183 Brazil Nut and Lentil, 183 Cutlets of Roast, 182 =Gravies and Sauces=, 223 Almond and Tomato Cream, 225 Apple and Onion, 233 Boundary Castle, 231 Bread, 228 and Bean, 228 For Breaded Carrots, 236 Brown, Simple, 224 Onion, 224 Dried Mushroom, 232 Canned Mushroom, 232 Catsup, Tomato, 233 Catsups, Other, 233 Celery Consomme, 225 Chili, 233 Chutney, Apple and Green Tomato, 235 Bro. Coates’ Mother’s, 235 Jellied, 234 Ripe Cucumber, 234 Tomato, 234 Consomme, 225 Cream or White, 226 Of Fresh Mushroom, 231 Lentil, 229 Tomato, 226 Sister Howard’s, 226 Tomato Cream, 226 Variations, 227, 228 Currant, 234 Drawn Butter, 228 Sauce, 229 Variations, 228, 229 Emerald, Parsley, 229 Everybody’s Favorite, 225 Gooseberry, Baked, 234 Gravy for Rhode Island Johnny Cakes, 229 Italian, Dried Mushroom, 232 Lemon Butter, 236 For Meat and Vegetable Pies, 229 Mint, 235 Currant, 235 Mushroom and Asparagus, 231 Nut Gravy for Roasts, 224 Nut and Lentil, 230 Onion, 224 Plain, 224 and Tomato, 224 and Tomato Bisque, 224 Old-Fashioned Milk Gravy, 225 Olive, 230 and Nut Butter, 231 Peas and Carrot, 233