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

add hot milk gradually, stirring, then salt. Heat well, serve. If peas are not sweet, 2 teaspoons of sugar may be added. The soup may be thickened with 1 level tablespn. of flour. It also may be flavored with stalks of celery or slices of onion, for variety; but nice-flavored peas do not require any additional flavoring. =★ Tomato Cream Soup= 1 qt. rich milk 1-1½ tablespn. flour 1 cup strained tomato 1 teaspn. salt Heat milk, thicken with flour, add tomato, then salt; serve hot. =Cream of Tomato Soup= Same as Tomato Cream Soup, with 2½ cups of tomato instead of 1 cup, and 1½-2 teaspns. salt. =★ Another= 1 tablespn. butter 1 level tablespn. flour 1 cup water 1 cup milk 1 cup strained tomato ⅔ teaspn. salt Heat butter, add flour, then water, milk, tomato and salt, stirring smooth. =Cream Broths= Cauliflower, cabbage or spinach water, with a little cream, make delightful broths; also barley or rice water or juice of tomato. =Brazil Nut Soup= ½ lb. (1 large cup) ground Brazil nut meats 1-1½ pt. water 1 cup chopped onion 1½ cup finely-sliced celery (crushed stalks of celery may be used) 2 cups milk Salt Cook ground nuts in the water for 2 hrs., add onion and celery, and cook 15 m., to ½ hr., add the milk, heat, strain, add salt and more milk or water if necessary, reheat. Other flavorings may be used. This may be used as a white stock with or without the milk. =Sister Cooley’s Brown Potato Soup= 1 pt. of potato, in small pieces, cooked, mashed and well beaten, 3 tablespns. butter and oil mixed, 4-6 tablespns. chopped onion, 2 or 3 teaspns. browned flour, 1½ teaspn. white flour, 3 cups milk, salt. Heat onion in oil, add flour and mashed potato, then milk and salt with a little chopped parsley. If too thick, add a little more milk or water. =Sliced Potato Soup= 1 pt. of potato in thick slices, 1 medium sized onion chopped, salt. Cook until potatoes are tender but not soft; add 1 tablespn. butter, or