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

and we can easily prepare dextrinized grains in our own homes. =Parched Sweet Corn--the Ideal Cereal Preparation= Put dried sweet corn into a corn popper, iron frying pan or round bottomed iron kettle; cover, and shake over the fire until the grains are browned and puffed up nearly round. Served plain, this corn supplies a complete and satisfying food, as any one will find who sits down with a nice fresh-parched porridge dish of it and chews it until it is fine and creamy in the mouth. It is much more delicious than the finest popcorn. It may be ground and eaten in cold or hot milk, nut or dairy, and it may have a little salt and sterilized butter mixed with it while it is warm. A cup of cereal coffee or tea-hygiene with a dish of parched corn makes a nice luncheon or supper. The corn may be dried on the cob or shelled and dried. It may often be bought from dealers in seeds, after the planting season is over. Parched field corn is a good nourishing food but not so sweet and tender. It is usually better to be ground. One doctor says, “I could travel the world around on parched corn and never want grease of any kind.” It is well understood that corn and oatmeal are the richest in oil of any of the grains. In some countries the soldiers carry parched corn in their pockets on long marches. =Yolk--Egg= Put yellow corn meal into an iron kettle or saucepan over a moderate fire; stir until of an even rich brown color. Serve warm or cold with hot or cold milk or cream. The donor of this recipe says: “When I was a child this was considered a great dainty, but I do not know how it obtained its name or where we learned to make it.” The different preparations of grains may all be parched the same as sweet corn and corn meal in the preceding recipes. If more convenient they may be done in the oven but the flavor is not as