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

all day if necessary. Add salt a little while before it is done, then cook until as dry as possible without scorching. Serve as a vegetable, plain, or with cream or cream sauce. Eat in milk or with nut meats. The hulled corn may be dried. Hard wood ashes may be used to make the lye for cooking the corn, or a bag containing 2 cups of ashes may be boiled in the kettle with the corn. By boiling for 4 hrs., the hulls may be removed by using 1 tablespn. of soda to each 4 qts. of corn. Some prefer strong lime water for hulling. Instead of soaking over night, the corn may be parboiled in 2 waters before cooking. =★ Granella No. 1--wheat, corn and oats= ½ lb. (2 cups) bread flour 1 oz. (scant ½ cup) rolled oats ½ oz. (1½ tablespn.) common yellow corn meal trifle salt about ⅝ cup cold water Mix dry ingredients and to ¾ of the quantity add water for a stiff dough, then work in the remaining ¼ until almost too stiff to knead; roll and pound out to ¼ or ⅓ inch thick, cut in round or square biscuit and set in cold place for 2 hours or more. Bake in a slow oven until a rich cream color or golden brown all through. Then grind coarse or fine as desired. When oat _flour_ is used, ⅓ of a cup only will be required. It will take 2 tablespns. of Rhode Island meal to make ½ oz. and 1 only of yellow granular meal. The granular meal will need to be scalded with a part of the water or it will feel sandy in the granella. The weights for a larger quantity are: 8½ lbs. bread flour, 1 lb. oats, ½ lb. corn meal, 1½ oz. salt. =Granella No. 2--rice, wheat and barley= ¼ cup rice 2¼ cups bread flour ¾ cup barley grits salt water Cook rice in one cup water, cool, add salt, flour and grits, knead to very stiff dough, adding a trifle more water if necessary.