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

their juice, give a fine flavor to many soups. Three or four small pieces are sufficient for 1½ to 2 qts. of soup. Always keep a quantity of consommé or bouillon on hand, for soups or sauces, or to pour over hash, or chopped potatoes, or to moisten roasts. Serve bouillon or consommé in cups with or without the beaten white of egg in teaspoonfuls on each. Whipped cream may be added to bouillon just before serving or dropped by teaspoonfuls on the cups, with a leaf of parsley laid on each. When soups are lacking in character, the addition of water and salt will develop a meaty flavor, relieving the “porridgy” taste. Raw nut butter may be added to any of the combinations of vegetables in the proportion of 1 or 1½ tablespns. to each quart of soup. The water drained from boiled peanuts may be used in place of raw nut butter, taking care not to use too much. If you should have the thick nut stock, use not more than 2 tablespns. to each quart of soup. Use herbs sparingly, some, such as mint and thyme, in minute quantities. In putting corn through a colander, first crush the kernels in a pan or grind them through a food cutter, and put a very little into the colander at a time. Use poor or top parts of stalks of celery, crushed, for flavoring soups. Okra is a valuable addition to some soups, tomato soups especially. When using it, take about ¼ less water for the soup, and add from ¼-½ of a pint can to each pint of soup. Heat carefully and serve at once. The water from spinach is an invaluable addition to vegetable soups, and with the addition of a little cream it alone makes a delightful broth. The water from nearly all greens is desirable in soups. A little stewed asparagus adds very much to any vegetable soup or chowder. If soup has thickened by standing, add water or milk before serving. WATER SOUPS =★ Nut Bouillon= 1½ tablespn. raw nut butter 3-4 tablespns. chopped