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

be used in winter. Add ½ cup of sugar and serve as a dessert sometimes. =Oyster Plant Pudding--no eggs= 8 large roots of oyster plant (1 pt. after cooking) 2 level tablespns. butter 1 tablespn. cream 1 tablespn. oyster liquor 1 tablespn. milk salt Grind scraped oyster plant through medium cutter of food chopper, cook in as small an amount of water as possible until tender, not soft; add salt, drain and add the other ingredients. Put into a baking dish, sprinkle with cracker crumbs or granella and chopped parsley. Turn a little melted butter over and brown in oven. =Sweet Potato Pudding= 1 large sweet potato 1 qt. milk 1 tablespn. butter 4 eggs salt Peel and grate raw potato. Pour hot milk over and let it boil up. Remove from fire, add salt, butter and beaten eggs; bake in buttered pudding dish in moderate oven 20 m. or until firm in center. This dish (with the eggs and milk) may serve as the meat dish of a meal. =Squash Pudding= To each pint of mashed winter squash add 1-1½ tablespn. almond or dairy cream (and if squash is very dry, a little milk), ¾-1 teaspn. salt, 1 teaspn. sugar and 1 beaten egg. Bake in pudding dish in moderate oven about 20 m. May sprinkle with bread crumbs. A little minced onion may be used in the pudding. =★ Carrot Pudding= 1 cup mashed carrot ½ cup corn ½ cup stewed tomato from which the juice has been drained 1 tablespn. chopped onion 2 eggs salt chopped parsley Mix all ingredients, beating eggs slightly, turn into baking dish, sprinkle with crumbs and parsley. Bake until firm in the center. =Scalloped Asparagus= Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short pieces (the tips may have been used for croustades) and sprinkle with cracker crumbs; continue layers, cover top with thin or split crackers, pour sauce over, sprinkle with chopped parsley, bake 15-20 m.