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

white above the top of the dish. =★ Baked Rice= A nice supper or luncheon dish or dessert. ½-¾ cup rice ½ teaspn. salt 2 qts. rich milk Parboil rice 5 m. and drain, add it to milk in pudding dish, stir even in bottom of dish, set in slow oven, cover and bake 2-3 hrs. without stirring, or until milk is all thickened and creamy with rice; if the milk boils over under the cover, the oven is too hot. This is so delicious that it does not require anything additional in eating but it may be served with sugar, maple sugar or syrup. =Parched Rice= Wash if commercial rice, spread on tin and put in warm place to dry. When thoroughly dried, put in slow oven and color to an even light brown. Soak for 1 hour in an equal quantity of lukewarm water, then add 3 times the quantity of rich milk, with or without 1 level teaspn. salt to the cup of rice; steam, or cook in double boiler for 1 hour. Serve plain. The rice may be ground. =Granella--to Serve= Pour just enough hot water over granella to moisten it a trifle. Mix lightly and serve with cream. Granella is nice in hot milk. =Baked Hominy= 1 cup cold, fine hominy porridge 1 teaspn. butter 1 teaspn. sugar 1 pt. milk salt 3 eggs Mix hominy and yolks of eggs thoroughly; add melted butter, then sugar and salt and the milk gradually, mixing hominy to smooth paste. Chop in stiffly-beaten whites and bake in buttered dish in moderate oven. Serve as vegetable for dinner or as principal dish for luncheon or supper. =To Hull Corn= 2 gallons cold water, 1 tablespn. concentrated lye or potash, 4 qts. corn, white corn if possible. Dissolve lye in water, add corn, and boil (adding water to keep covered) until the hulls will rub off. Wash and rub in several clear waters until the hulls are all off. Soak over night or for several hours in cold water; drain and put to cooking in boiling water. Cook until tender,