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

for several hours; roll thin, bake in moderately quick oven and remove from tins at once. These cakes will be brittle when first made and will grow softer with time. One cup of butter may be used for richer cakes. =Nut Wafers= 1 cup chopped English walnut, pecan or hickory nut meats 1 cup dark brown sugar 2 eggs 4 level tablespns. flour salt Beat eggs, add sugar gradually, beating well; then add flour, salt and nuts. Mix, spread as thin as possible on buttered pans, set in cold place, bake in quick oven. When nearly cold, cut into squares. =Nut Cakes--Bro. Hurdon= 1 cup chopped nut meats 1 cup sugar 1 cup flour 1 egg Mix, drop on well oiled tins some distance apart, bake. Remove from tins when taken from the oven. =Hard Sponge Cakes= Cream together ¼ cup butter and 1 cup sugar, add 1 well beaten egg and 1 cup of flour to which has been added a pinch of salt; stir in 1 cup chopped nut meats; drop in spoonfuls on buttered tins and flatten or shape a little; bake in moderate oven. =Risen Doughnuts--Baked= _Sponge_-- 1 cup milk ⅔ cake compressed yeast 2 cups flour Add dissolved yeast and flour to warm milk, beat well, let rise. _When light_-- ½ cup sugar 5 tablespns. oil or melted butter vanilla, lemon, coriander or anise for flavoring 2-2½ cups flour ¼ teaspn. salt Beat oil and sugar together with a little flour, add flavoring, salt and light sponge, gradually, beating; then enough flour for a moderately stiff dough; knead a little and let rise. When well risen, roll ½ or ¾ in. thick, cut with doughnut cutter and place on floured, oiled tins some distance apart. Let rise, bake. Roll in sugar with or without ground coriander seed or chopped nuts before laying on tins, if desired, or moisten with sugar syrup or white of egg and water and roll in sugar after baking. Another half-spoon of oil may be added to sponge, with 1 white and 2 yolks of eggs well beaten, but eggs are