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

are suitable accompaniments. =Strawberry and Pineapple Soup= ⅓-½ cup of sago or ¼-⅓ cup of tapioca 2½ cups strawberry juice ¼ cup lemon juice 1½ cup pineapple juice sugar, if necessary salt Put sago or tapioca into the inner cup of a double boiler with 1 cup of warm water. Soak sago 1 hr., tapioca 10 m. to 2 hrs., according to the kind. When soaked, pour 1 cup of boiling water over, add a little salt and cook until transparent. Add strawberry, pineapple and lemon juice, and sugar to make delicately sweet. Heat to just below the boiling point and serve at once, or cool. Small pieces of pineapple make a pleasant addition. Cherry or currant juice may be used in place of the strawberry. If too thick, a little water or juice may be added. Other suitable fruit juices may be substituted for the ones given: with those of strong and positive flavor a larger proportion of water may be used. Of course, with some tart juices, no lemon juice would be required. =Cherry Soup= ¼ cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed cherries. Flavor with oil of lemon or orange rind if desired. May add some of the cherries just before serving. =Sea Moss Fruit Soup= 2 cups diluted red raspberry juice 2 level teaspns. sea moss farine if soup is to be served cold, or 5 if warm ⅓ cup orange juice 3 or 4 teaspns. lemon juice 2 tablespns. sugar flavored with the oil of the orange Stir moss into cold fruit juice, heat in double boiler 25-30 m., stirring often; add lemon and orange juice and sugar, stir till sugar is dissolved. Serve warm or cold. =Scandinavian Fruit Soup= ½ cup sago 5 cups water 1 cup cooked prunes in pieces ½ cup stewed raisins ½ cup tart fruit juice ½-1 cup sugar Soak sago in 1 cup warm water, add the quart of water boiling. with salt, and cook until sago is transparent. Add other ingredients, heat, serve. Dried peaches, apricots or apples may be used