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

butter 5-6 tablespns. flour 3 cups hot milk salt 1 egg Prepare the sauce as usual, adding beaten egg last, heat without boiling, carefully stir in the asparagus tips, fill the crusts and serve. A few tips may be reserved and pressed into the sauce after crusts are filled, leaving the heads sticking up. Green peas or stringless beans may be substituted for asparagus. Patty pan pastry crusts may be used. =Oyster Plant en Croustade= Remove soft inside crumbs (they will go into a roast) from gems. Fill with oyster plant in cream sauce, sprinkle with crumbs and chopped parsley. Heat in oven, serve with celery plain or fringed. May use pastry crusts. =Vegetable Cutlets= Grate or grind carrots; cook, salt, drain. Cut young tender string beans into small pieces and cook in salted water. Mix with nicely seasoned mashed potato, add grated onion, a trifle of crushed garlic if liked, chopped parsley, and salt if necessary; shape into oblong cakes, egg, crumb or dip into corn meal or flour. Pour a little melted butter over them in the pan and brown in a quick oven. Serve with cream sauce, at once. The mixture may be enclosed in pastry crust as surprise biscuit. =★ Squash Cutlets= Cook young, tender Fordhook or crook-neck squash in ½ in. slices. Dip in egg and flour or crumbs. Bake, covered at first. on well oiled griddle or in covered pan in rather hot oven 25-35 m. or until squash is tender. Serve as soon as done as an entrée or as a garnish. May soak slices in ice water ½-1 hour; drain and wipe dry before dipping. =Cucumber Cutlets= Slice cucumbers in thick slices across, or if small cut into halves lengthwise. Wipe dry with a towel if soaked in ice water. Dip in egg and crumbs or cracker dust. Bake covered in hot oven until tender, 20-30 m. Serve as luncheon dish or as garnish for a meat dish. A little fine chopped onion may be sprinkled over before baking. =★ Cutlets of Corn Meal Porridge, or Hasty Pudding= Make corn meal porridge