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

(or double layers) of peeled tomatoes, salt and onion juice. Cover with crumbs, turn a little melted butter over, sprinkle with chopped parsley. Bake, covered most of the time. =Scalloped Celery and Tomato= 1 qt. finely-sliced celery 1½ qt. stewed tomato with a little of the juice drained off ¼-½ cup chopped onion 2-3 teaspns. salt Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half. Cover with small dice or coarse crumbs of bread. Turn a little cream or melted butter over the top, cover and bake 1¼-1½ hr. in moderate oven. The onion may be omitted. =Tomatoes Scalloped with Rice and Onion= Put layers of boiled rice and tomato with thin sliced onion, salt and a little butter or oil in baking dish, sprinkle with crumbs and parsley. Bake, covered, in moderate oven, brown on top grate just before serving. =Creamed Sweet Potatoes= Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown. =★ Baked Creamed Tomatoes= 1 pt. strained stewed tomatoes 1¼ cup stale bread crumbs ¼-½ cup sweet cream salt Let crumbs stand in tomato until well softened, rub through a colander, add cream and salt. Bake in serving dish until delicately browned on top and well heated through. Let stand in warm place 10-20 m. before serving. =Spinach Soufflé= ½ peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. Fill well oiled mold about ¾ full. Set in pan of hot water and bake (covered until nearly done) in moderate or slow oven until firm in the center, 45-60 m. Do not bake too rapidly or too long. When done, set the mold out of the water, let it stand a moment to settle, and invert carefully on to a platter or chop tray. Serve at