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

good. Some of them are tender enough to be eaten dry or in milk without any further preparation; others are better to be ground before adding the milk or cream, and some need to stand in the milk, hot or cold, for a time, before serving, while others (rice especially) require cooking after parching. Some are better cooked in milk. =Pop-corn= To pop: “Wet the corn slightly and let it dry on the stove; put it in the popper while it is hot and in four minutes every kernel should be turned inside out, crisp and tender.”--_From a clipping._ Serve the popped kernels plain with nuts, cereal coffee, tea-hygiene, cream or milk, or sprinkle delicately with salt and turn a little oil or melted butter over, mixing thoroughly. Put together the poorly popped kernels of corn and all the remains, cover with cold water and soak until soft, perhaps over night. Then add milk and cook in a double boiler ½ hour or so. Serve with cream or more milk if necessary, or, cook in all water and serve with cream. These left-overs may be ground and soaked in milk until soft. =Rusk= Dry slices or pieces of bread in the oven and brown delicately, grind through the food cutter and serve in milk or with cream. =Porridges= “Some people degrade these foods by calling them mushes, a horrible name, by the way; the good English word porridge is much better, and porridge is not gruel.”--_An Editor._ Unless cereals are steamed, they should be cooked in a double boiler or something that answers the same purpose. A flat or round wire batter whip is the best for stirring the grain into the water, as that keeps even the finest flour from becoming lumpy. The very most important thing in making porridges is to have the liquid boiling when the cereal is put in. If it stops boiling while the grain is being added there will be a raw taste to the porridge, no matter how long it cooks. Put the required amount of water, with the salt, 1 teaspn. to