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

nut butter, bay leaf, celery tops and onion all together in salted water, rub through colander, turn on to butter and flour which have been heated together (or the butter and flour may be rubbed together and stirred into the purée), add necessary water, salt, sage and the teaspoon of fresh grated onion; simmer for 5 m. Serve with strips of bread, or finger croutons. The teaspoon of onion at the last is very important. =Purée of Potatoes= Boil potatoes cut in small pieces, sliced onion, stalks of celery and a sprig of parsley in plenty of salted water till potatoes are tender. Rub through colander, reheat, thicken just enough to hold the ingredients together, turn over whipped cream in the tureen and sprinkle with chopped parsley. Raw nut butter gives a fine flavor to this purée, cook it with the potatoes and use less or no cream. =Purée of Sago= ¼ cup sago 1 pt. water ¼ small bay leaf 1 large stalk of celery, crushed, or a few celery tops 1 medium onion, sliced a sprig of parsley 1¼-1½ pt. milk salt yolk of 1 small egg ¼ cup cream chopped parsley if desired Wash sago and cook with bay leaf, celery, parsley and onion in the water until clear; add hot milk, rub through colander, add salt and keep hot. Just before serving, beat together the yolk of the egg and the cream, stir several spoonfuls of hot soup into the mixture, turn all into the soup, stir well, but do not boil, add chopped parsley, serve at once. OUR FAMOUS SOUPS This is the list of soups, made from left-overs, for which people most often ask our recipes. They are from a small institution, with a family of from twenty-five to thirty members. The cream is usually a little from the top of the can, but it gives the finishing touch. The ingredients are usually heated together and put through the colander. No. 1--Seashore chowder with fine trumese and nutmese, and onion and tomato stew. No. 2--Nut and tomato bisque, with remains of above, put through