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

and Tomato Chowder. =★ Oyster Plant Chowder= 1½ tablespn. oil or butter 1 large onion, sliced 1 pt. potato, in small pieces 1 pt. oyster plant, partly cooked 1½ pt. water (including that in which the oyster plant was cooked) 1½ pt. rich milk or thin cream salt, crackers Simmer onion in oil, add water, potato and oyster plant, with salt; cook; add hot milk and more salt if necessary. Pour over split or whole crackers in tureen. =★ Another= Leave out potato and use more oyster plant and onion. =String Bean and Celery Chowder= 1 part cooked celery and 2 parts string beans with rich milk, thickened a trifle. Salt. =Celery, Onion and Corn Chowder= Equal parts celery and corn. Cook onion and celery in butter (or salted water only), add water, then milk and cream, corn and parsley. Heat. Serve. =Rice and Vegetable Chowder (of things on hand)= split peas soup string beans celery in tomato tomato and okra soup hard boiled eggs boiled rice Slice hard boiled eggs, mix all ingredients, heat and serve. =★ Royal Vegetable Chowder= a few mashed green or yellow split peas carrot onion canned peas canned asparagus tips tomato parsley milk, a little cream, a little A little canned okra when convenient. PURÉES The term “purée,” as used in this connection, means a _thick soup_ of ingredients rubbed through a fine colander. Thicker purées of cooked nuts, fruits, legumes or vegetables are served as true meat dishes, entrées, side dishes or relishes, according to their nature. =Almond Purée--small quantity= Very nourishing and digestible for invalids. Rub 2 tablespns. of almond butter smooth with 1-1⅓ cup of water. Just boil up over the fire (or cook in double boiler till thick), add salt, serve. The proportion of water may be varied =Split Peas Purée= 1 cup split peas 3-4 tablespns. raw nut butter ½ large bay leaf a few celery tops or ¼ teaspn. celery seed in piece of muslin a pinch of sage 1 small onion, sliced salt water 1 tablespn. butter ½ tablespn. flour 1 teaspn. grated onion Cook peas, raw