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

off. Clean, dry cloths or towels should be at hand for such purposes. A side towel fastened to the waist is almost a necessity. Never scrape a knife or spoon on the edge of a dish. It is just as necessary and as satisfactory to keep the inside of the oven blackened as the top of the stove, and it is very little more work. Boil strong lye water in a scorched vessel (except aluminum), before trying to clean it. I have noticed that if a little water is boiled for a few minutes in a close covered vessel in which some pasty food has been cooked, the particles are so loosened by the steam that the vessel washes easily. I would suggest that instead of hanging the dish cloth on the inside of the sink door, you put it on a line near the stove or out of doors, where it will dry quickly. Wet wooden spoons, chopping bowls and all wooden utensils in cold water before using, to prevent their absorbing the flavors and juices of foods. Put new bread and cake tins into a hot oven and bake them until they look like old ones, if you wish your bread and cake to be well done on the bottom and sides. Do not work in a “mess,” keep your tables wiped up as you go. Above all, _pick up after yourself_. It is often more work to pick up after people than to do the work. THINGS TO DO BEFOREHAND Wash potatoes and keep in stone crock in cool place. Have beans, peas and lentils looked over. Have English currants washed and dried, in jars. Have seeded raisins stemmed. Have peanuts and almonds blanched. Have herbs and flavorings ground and bottled. Have citron cut, wrapped in waxed paper, in covered jar. Have flour browned in three shades. Have dry bread ground. Have tomatoes strained. Have lemon juice extracted, standing in a cool place. ECONOMY “Gather up the fragments that remain that nothing be lost.” John 6:13. _True economy consists in using all of a good material, rather