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

colander. No. 3--Asparagus on toast put through colander; milk, consommé, a trifle of tomato,--oyster flavor. No. 4--Consommé, strainings from consommé, chick peas, trumese and gravy from trumese pie. No. 5--Cream of asparagus soup, dry Lima beans and dried corn succotash, consommé, baked beans, green peas, milk and cream. No. 6--Baked beans, Lima beans, cream of peas soup, milk. No. 7--Strainings from consommé, put through colander, thin cream, tomato. No 8--Left-overs from above, string beans, lentils, milk; thickened a little. No. 9--Consommé of nut butter instead of stock, lentils, water, cream. No. 10--Left-over from above, tomato, creamed onions. No. 11--Consommé, spinach water, carrots, onions, garlic, tomato, chopped parsley. No. 12--Left-over from above, baked beans, skimmed milk. No. 13--Carrot water, onions, garlic, tomato, browned flour, beans, bay leaf. This tasted like beans with tomato sauce. No. 14--Corn chowder, peas and tomato soup, pilau, milk and water. No. 15--Baked beans, string beans, milk and cream. No. 16--Cream of peas soup, lentil, spinach water, tomato, a little consommé. FRUIT SOUPS Served with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper. And when something must be served in the evening, those not too tart, may be served with cocoanut crisps, pastry in fancy shapes, cookies or sponge cakes and nuts. Fruit soups are served hot, in cups, and cold or slightly frozen, in glasses. Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to each 3 pts. of soup) make the most suitable foundations for them. Honey instead of cane sugar may be used to sweeten. The white of egg beaten, sweetened a trifle and flavored delicately with rose, lemon or orange may be put on to each cup in roses with a pastry tube or dropped on by teaspoonfuls. Whipped cream may be used with some. Berries, pieces of orange or slices of banana are sometimes served in the soup. Odds and ends of sauces can be utilized, and in the summer, all sorts of fresh fruits. Thin slices of Brazil nuts, crisp toasted almonds, English walnuts, pecans or hickory nuts