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

and mushrooms in baking dish with sauce on top. Sprinkle with crumbs or corn meal, heat and brown in oven. A little garlic may be used and sometimes a small quantity of cream with a very little strained tomato in the sauce. =Young Lima Beans à la Crême= Cook young tender Lima beans and use in place of celery and mushrooms in above. =Asparagus Tips à la Crême= Use cooked asparagus tips with the heads sticking up out of the cream a little, instead of celery and mushrooms, in Celery and Mushrooms à la Crême. =Oyster Plant and Mushrooms à la Crême= Cook sliced oyster plant (large slices cut in quarters) not too soft in a small quantity of water. Drain and use in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes, using oyster plant liquor instead of water in the sauce. =Macaroni and Mushrooms à la Crême= Use one of the smaller varieties of macaroni, one that will make the desired size when cooked, in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes. =Green Corn Pudding= Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish. 3 cups (12 ears) grated corn 1 tablespn. sugar if corn is not sweet 2 tablespns. butter if desired 1 qt. milk 1 teaspn. salt 4 eggs Rub butter and sugar together, add yolks of eggs, beat a little, add corn and salt, mix; add milk, and when smooth chop in the stiffly-beaten whites of the eggs. Bake in slow oven about 1 hour. Cover until near the last. =Corn Pudding--no milk= 3 cups corn pulp 2-3 tablespns. melted butter 1 tablespn. sugar if necessary 1 egg salt If corn is very old a little liquid may be required, or if very milky a few cracker crumbs. Bake in pie plates or pudding dish to a nice brown. =Corn Pudding--no eggs= 3 cups corn pulp 1 pt. milk 1 tablespn. melted butter 1 tablespn. sugar if required 1 teaspn. salt. Bake one hour in moderate oven. Canned corn may