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

soup crackers. Cook some of the small Italian pastes (you can be sure that they are Italian only by buying them of the Italian dealer himself), vermicelli, soprafini, ditalini, acini di pepe, or others, in boiling salted water until tender (from 10 to 15 m.), drain and add to suitable soups in the proportion of one ounce to ¾-1 qt. of soup. Add a few kernels of popped corn to each plateful of corn soup. Roll lettuce leaves in tight rolls and cut off in slender rings; pick up with the fingers and drop into hot soup; or cut lettuce with vegetable cutter, round or in any not too fine shapes and scatter into plates of soup as served. Cut left-overs of pie crust into fancy shapes. Bake and drop into each plate of soup in serving. They must not stand in the soup long or they will dissolve. =Dice Royale= Coat ¾ in. dice of bread with beaten egg. Bake just before serving. Serve a few in each dish of soup, or throw into tureen just before sending to table. May roll cubes in finely-chopped onion or parsley. =Cream Soup Balls= 1 large tablespn. oil ½ cup pastry flour 1 cup boiling water ⅜ teaspn. salt 4 tablespns. finely-sliced celery, or ¼ teaspn. celery salt 2 teaspns. chopped parsley (parsley may be omitted) Heat oil in frying pan until hot, not brown. Add half the flour and rub to a paste, then add boiling water gradually, stirring until smooth. Stir in remainder of flour dry. When the sauce is smooth and creamy and well cooked, remove from the fire, cool a little, and stir in celery, parsley and salt. The mixture will be very stiff. Stand in cool place until perfectly cold, then shape into balls 1¼ to 1½ in. in diameter, or cones 1½ in. at the base, or cubes of 1¼ in., or sticks 3½ to 4 in. in length by ¾ of an inch in diameter. Roll in fine zwieback or cracker crumbs, then in beaten egg (add salt and a tablespoon of water to each