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

sometimes. Grape, currant or cranberry are suitable juices. =Grape Juice Cream Soup= 1 pt. water 1 cup Concord grape juice 4 tablespns. raisins 4 tablespns. currants 2 tablespns. finely-sliced citron 2 tablespns. sugar ½ cup cream Stew raisins, currants and citron together, add other ingredients, heat, serve. Excellent without cream. =Raisin and Almond Broth--small quantity= Stew 1 tablespn. raisins cut fine, in 1 cup of water ½ to 1 hour. Add 2 teaspns. almond butter stirred smooth with 2 tablespns. of water, a trifle of salt and a little sugar if desired or allowed. =Blueberry and Cocoanut Soup= Steep grated cocoanut in rich blueberry juice in a not too hot place for 20 m. Strain. Add sugar as required and a little lemon juice if necessary, with or without dairy cream. Serve cold with sponge cake or cookies. Rich cocoanut milk may be used instead of grated cocoanut. =Tomato and Raisin Soup= 1 cup seeded raisins; stew till tender. Drain and add to the liquid, water to make 1½ cup, 1½ cup strained tomato, salt, 4 tablespns. cream with 2 teaspns. sugar. SOUP GARNISHES AND ACCOMPANIMENTS =Croutons= Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired shapes, dry, slowly at first, in a warm oven, then gradually increase the heat until they are of a delicate cream color, for such soups as bean, Swiss lentil or bouillon; but for cream soups, dry to crispness without browning. A favorite shape is made by cutting rather thin loaves of bread into half inch slices, laying 3 or 4 together and cutting them diagonally across the narrow way of the slice. This gives dainty strips, convenient and attractive. The most common way is to cut slices straight across each way, leaving the bread in dice. =Miscellaneous= Croutons, however, are not suitable for very delicate flavored soups, such as cream of corn or cream of rice. For these, there is nothing equal to dainty cream or nut-shortened sticks, or little