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

cup in spoonfuls with a leaf of parsley. =★ Cream of Cabbage, or Celery and Tomato=--Cabbage or celery, and tomato soup, with a little heavy cream added. =Cream of Carrot=--1 cup of ground or grated carrot, cooked, 3 pts. milk and water, 1½-2 tablespns. butter, 1¼ tablespn. flour; or, 1 cup strained tomato, ½-¾ cup cream, with water to make 3 pts., and no butter. Without the tomato, soup may be flavored with onion or celery, and bay leaf, with chopped parsley. =Cream of Celery=--1 pt. finely-sliced celery, stewed, milk and cream added to make 3 pts., 1-1½ tablespn. flour with or without 1 or 2 tablespns. of butter. Do not strain. When soup is thickened, crushed stalks of celery may be steeped in it for 15 m., then removed. =★ Cream of Celery No. 2=--Steep leaves or poor stalks of celery in milk for 15 m., add cream and flour, or flour and butter, to make of the consistency of thin cream. Strain. May add a little celery salt. =Cream of Chestnut=--Mashed boiled chestnuts, milk to thin, cream, plain or whipped, or, milk and butter. May be flavored with celery or onion or both. =★ Cream of Corn=--1 pt. canned or grated corn to 3 pts. rich milk, 1 level tablespn. only, of flour, a very little salt. Do not let soup stand long before serving. A little onion improves the flavor. If fresh corn is used, the milk may be heated in a double boiler, the corn added and cooked 20-30 m., or it may be boiled in a small quantity of water 6-10 m. The cobs may be boiled in the water for 10 m. before and removed; or they may stand in the milk while it is heating and be removed before corn is added. Fine fresh cracker meal gives a nice flavor to cream of corn soup when used instead of flour for thickening. A very little strained tomato imparts a delightful flavor and makes a different soup. =Cream of Dried Corn=--Soak corn, grind, add to hot milk, or cream and water. Heat in double