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

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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 65 of 439 · 153,580 words

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adding flour. =Nut Gumbo= 3-4 tablespns. raw nut butter 1⅔ qt. water ⅔ cup nutmese in small oblong pieces ⅓ cup trumese in small oblong pieces ⅔ pt. stewed or canned okra ⅔ cup finely-sliced celery, stewed 1 tablespn. rice, cooked ½ tablespn. chopped parsley salt Cook raw nut butter in part of the water, add other ingredients, heat well. Cooked noodles may be used instead of rice. =★ Tampa Bay Soup= 1 tablespn. oil 1 tablespn. flour ½ tablespn. browned flour 1 cup boiling water 1 cup stewed tomato 3 tablespns. raw nut butter 1-1¼ qt. water ½ cup sliced okra ½ cup sliced onion ½ cup trumese in dice ¼ cup nutmese in dice chopped parsley Cook tomato, raw nut butter, the 1¼ qt. of water, okra and onion all together, rub through colander and add to sauce made with oil, browned and white flour and the 1 cup of water. Add salt and more water if necessary, and when boiling, the trumese and nutmese, with chopped parsley. Throw egg balls into the soup just before serving, or serve separately in each dish. Or, pass a dish of boiled rice with the soup. =★ Mother’s Soup= 1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water 2 large onions, sliced or chopped ¼ cup grated carrot 1 bay leaf 1-2 tablespns. browned flour ½ cup chopped turnip ⅛ teaspn. thyme salt Cook all except turnip and thyme together 1½-2 hours. About 20 m. before removing from the fire add the turnip, and in 10 m. the thyme; after another 10 m., strain, add salt and more water if necessary, heat. When soup is boiling rapidly, turn in slowly, in a slender stream, batter for cream noodles, stirring constantly. Boil up well, remove from fire, serve at once. 3-4 tablespns. raw nut butter may be used for stock instead of bran, and 1½ teaspn. lemon juice added when soup is done. =★ Bean Soup= Put the beans into boiling water and cook rapidly until the skins begin to break, then simmer until tender and well

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