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

1½ cup corn (cut from cob) put through fine chopper 2 eggs salt 1½ tablespn. melted butter 1 pt. hot milk Set molds in pan of hot water, cover, bake. =Vegetable Pie= Prepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1-1¼ hours. Remove from fire, cool to just warm (if universal crust is to be used), cover with crust, let rise, and bake; or, the crust may be baked or steamed in a pie plate separately and laid over the baked filling. If steamed, it will be dumplings. A combination of equal quantities potatoes, turnips, parsnips, carrots and onions covered with consommé, or very fresh milk, and baked, may be used for a pie. Sometimes, when no potatoes are used, lay sliced tomatoes on top of the vegetables. Chopped parsley is suitable for all combinations. Garlic, if liked, is nearly always an improvement. Cooked instead of uncooked vegetables may be used. Sliced hard boiled eggs give variety and add to the nutritive value of pies. When liquid is not thickened, sprinkle a little fine tapioca between layers of vegetables. =Oyster Plant Pie= 1-1¼ qt. sliced oyster plant (2 large bunches) 1½ qt. boiling water 1 teaspn. salt Cook oyster plant until nearly tender, add the salt, boil up well and drain. _Sauce_-- 4 tablespns. oil or melted butter 6-6½ tablespns. flour 1 qt. and ¼ cup of oyster plant broth and water ½ cup cream ½ teaspn. salt Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient. _Crust_--Universal crust of ¾-1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the crust. Let rise until very light (if universal crust). Bake