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

or cask; then a layer of nice, tender string beans 3 in. deep; continue layers until cask is full. Cover beans with a board a little smaller around than the inside of the cask or jar and put a heavy stone on it so that the beans will be well covered with the brine. The beans may be put in at different times, but must be covered with the board from the first. _To Cook_--Soak over night in cold water, changing the water several times in the early part of the evening. Cook the same as fresh beans, changing the water once or twice while cooking. They are as nice and fresh as when picked. =Corn in Brine= Put layers of fresh picked corn, cut from the cob, in crock the same as string beans except that the layers of corn should be 1 to 2 in. deep only, and salt ½ in. deep. Have the top layer of salt, and thicker than the others and keep the corn well under the brine with a board and stone. Soak over night for cooking, changing the water 2 or 3 times. Cook in unsalted water. SOUPS “The more liquid there is taken into the stomach with the meals, the more difficult it is for the food to digest, for the liquid must first be absorbed.” Consequently, the most perfect hygiene in the use of soups, would call for a few sips only, at the beginning of the meal, which in some cases stimulates the flow of the digestive juices. With a hearty dinner of other foods, a small portion of some light soup or broth should be served, while a legume soup a chowder or a purée may make the principal dish of the meal. We seldom make a soup after a recipe. When we serve soups every day, we purposely cook more than is required for other dishes of such things as will make good ingredients for soups; or, if used occasionally only, we make soup at a time when there are left-overs that are suitable. We get better results