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

become pasty. Noodles may be cooked in boiling salted water, drained and added to soup, or cooked for 5 m. in water and finished in soup, giving a clearer consommé. Noodles may be cooked in Mother’s and Nut French soup, as well as in bouillon or consommé. Noodles may be dried thoroughly and stored in jars or close-covered box, almost indefinitely; but will require a much longer cooking. =★ Cream Noodles= Beat 1 egg light, add 1 tablespn. milk and a pinch of salt; then beat in 3-4½ tablespns. flour. Turn slowly in a slender stream into rapidly boiling soup, stirring constantly; boil up well and serve at once. When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard. * * * * * “Cooking is not drudgery--it is an art.... No one who stands by a hot stove ever cooks. That party only waits. The cook is always on the _qui vive_. In the exaltation and exhileration of his artistic services, he forgets that the stove is hot.” --_Dr. Harvey W. Wiley._ ENTRÉES AND BREAKFAST, LUNCHEON AND SUPPER DISHES “Entrées are the dishes served between any of the regular courses,” one writer says. Another, “Entrées--a conventional term for side dishes.” Entrées proper may or may not have a large proportion of strength giving elements; but in this book we are placing the foods richest in proteids under the head of “true meats.” As many entrées make good breakfast, luncheon and supper dishes and _vice versa_, it seemed best to group these all together. CROQUETTES Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg. The whites of eggs alone (beaten just enough to mix with the water), also yolks alone or crumbs without egg may be used. Crumbs may be cracker, zwieback, dry bread or granella. Corn meal, flour, or a mixture of crumbs and flour are used for dipping. For vegetable and cereal