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

the stalks of celery crushed. Heat for 15 m., remove the celery and serve. 1 pint of canned green peas may be used instead of dried ones. =Okra Soup with Cream= 1 pt. canned okra, vegetable consommé to make of the right consistency, ½-1 cup cream, salt. If the okra is in large pieces, cut smaller. =Cream of Rice Soup= ½ cup rice 1½ teaspn. salt 1½ pint water 1¾ pt. milk ½ cup cream Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the milk hot, and cook stirring often, on top of stove or in double boiler till rice is soft and creamy. Add cream and more salt and water if necessary. Soup may be flavored with 2 teaspns. finely-chopped onion, a crushed half clove of garlic, or ⅛-¼ teaspn. sage, or with a bay leaf, or crushed stalks of celery. All milk may be used. =★ Paris Onion Soup= Cook sliced onion with browned flour in salted water until tender. Rub through colander, add cream or butter, milk and salt. Thicken a trifle, heat and add chopped parsley. =Soup of Peas Pods= Wash peas pods, stew 3 hours with a small sprig of mint. Rub through a coarse wire sieve (a few at a time) until nothing is left but the membrane. Add milk and butter, or cream and water, with a little flour to thicken if desired, then a few whole peas; season with salt. =Split Peas Soup= 1 pt. split peas, 1 onion sliced; cook in water till soft. Add milk to make of the right consistency and salt to season. Good without onion. =★ Peas and Tomato Soup= 1 cup dried green peas (2 cups after being cooked and mashed) 1¼ qt. water 2-4 cups tomato ½ cup cream Salt Cook peas and rub through colander, add water, tomato, cream and salt. Heat. Serve. =Cream of Green (or canned) Peas Soup= 1 pt. stewed or canned, well matured green peas, 1-1½ qt. rich milk, salt. Heat peas, rub through colander,