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

Oatmeal 1 part to 4 or 4½ of water cook 4-6 hrs. Pearled Barley 1 part to 5 of water cook 4-5 hrs. Hominy, coarse 1 part to 5 of water cook 6-8 hrs. Hominy, fine 1 part to 4 or 5 of water cook 4-6 hrs. Corn Meal 1 part to 3 or 5 of water cook 2-5 hrs. Rice 1 part to 3 or 4 of water 25 m.-1¼ hr. Farina 5 tablespns. to 1 qt. liquid 1 hr. Different lots of graham flour and rolled oats vary, so that it is not possible to make an exact rule for them, but graham flour should be stirred into water until the mixture is quite stiff because it grows thinner by cooking. Rye meal makes one of the most delightful porridges. Stir the meal slowly into boiling salted water, the same as graham flour, and cook for 1 hour at least. Whole wheat is a very satisfying and inexpensive food. Some families buy it by the bushel and use large quantities of it in different ways. Some put the boiled wheat into bread sponge before mixing it up. Different kinds of corn meal vary, too. Only about ⅔ or ¾ as much granular meal is required for a given amount of liquid as of other kinds. Oatmeal is difficult of digestion, is apt to cause fermentation and should be partaken of sparingly even when well cooked, except by those of strong digestive powers. One young man said in my presence, “I never know I have a stomach except when I eat oatmeal.” Cracked wheat is very nice cooked with an extra quantity of water, molded and served cold. With a Vegetarian Society mill delightful cracked wheat and many other cereal foods can be made. Cracked corn--samp grits--hominy, is a valuable food. Besides the package preparations I have bought it at feed stores in the East and obtained it from the mills in the West, and with a mill it can be made at home. It should be thoroughly cooked. The old-fashioned way is to put it into a round