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

cups rich milk salt Heat onion and carrot in oil, add water, cook tender, add hot milk, and corn with salt. Heat. ½-¾ cup of tomato may be added for variety. =★ Nut Chowder= 2-3 tablespns. raw nut butter 1 medium onion, sliced fine ½ cup carrot in small pieces (fancy shapes if convenient) ½ cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese, shredded or in dice ½-1 cup trumese, shredded or in dice 2 hard boiled eggs, shredded parsley, chopped or picked into small pieces ½-1 cup cream water salt Rub nut butter smooth with water, add the tomato and more water; cook ½ hour. Cook together carrots and onion and add without draining to nut butter stock. Cook celery till perfectly tender and add with the water in which it was cooked; add salt, nutmese and trumese, eggs, parsley and cream, with more water if required. Let stand a few minutes and serve. One cup of oyster plant with the water in which it was cooked is a great improvement. ½ cup of turnip in dice, cooked by itself and drained, and a few pieces of cooked red beet, in fancy shapes, may be added just as the chowder goes to the table. =Potato and Onion or Celery Chowder= 2 tablespns. raw nut butter 1 pt. potato in small pieces 1 pt. water 2 or 3 onions, sliced Rub nut butter smooth with water, heat to boiling, add salt and onions, cook 10 m., add potatoes and cook until tender. Finish with water and cream, or water alone. 1 cup finely-sliced celery may be cooked with the potato instead of the onion, and chopped parsley added at the last. Nut butter may be omitted and cream used. =★ Tomato Cream Chowder= 2-3 tablespns. oil or butter 2 large onions, sliced 1 pt. stewed tomato 1 pt. thin cream sauce Salt Simmer onion, carefully, in oil until tender, add tomato, heat and add cream sauce with necessary salt. Onion may be cooked in a small quantity of salted water and oil omitted. Add stewed celery for Celery