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

stalks celery ¾ teaspn. celery salt salt Heat milk, onion and celery in double boiler for 20 m., strain, pour liquid over oil and flour heated (without browning) in saucepan; add salt and celery salt and turn on to spinach (which has been cooked and chopped fine or rubbed through a colander) gradually, stirring. Serve hot. CHOWDERS Many of the chowders are almost a “full meal” in themselves. I can think of no luncheon more delightful than a nut chowder with finger croutons, beaten biscuit or whole wheat wafers, with fruit or other not too rich, dessert. Raw nut butter may be used in all these chowders in place of butter or oil, giving a meaty flavor. A smaller proportion of liquid may be used when desired. The vegetable strainings left from a consommé, rubbed through the colander, make an excellent foundation for chowders. =★ Seashore Chowder--Corn= 1 pt. to 1 qt. milk 1 pt. water 1 pt. corn grated or chopped 2-3 tablespns. oil or melted butter 5 small onions sliced 1 qt. potato in small pieces (not slices) Heat oil (without browning) in kettle, add onions, simmer 10 m., then add the water, boiling, with salt and potatoes. Cook until potatoes are just tender, not soft; add the milk, hot, and then the corn. Heat to boiling and serve with crackers. When fresh grated corn is used, of course it should be cooked in a double boiler for 10-15 m. before adding to chowder. The chowder may be thickened a trifle if the larger quantity of milk is used, but the smaller is the usual quantity. Sometimes only one-half as much potato as of corn is used. Dried corn chopped after soaking makes an unusually fine chowder. Water and cream are better than milk. A little browned flour is thought by some to be an improvement. Fine chopped trumese gives the chowder a little more of the seashore effect. =Corn and Carrot Chowder--Unusually Fine= 1-1½ tablespn. oil or melted butter 1 medium onion, sliced 1 cup carrot in small, thin pieces 1 pt. water ¾-1 cup corn 2½-3