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

meal Boil potatoes with hops tied in cheese cloth until tender; remove hops (squeezing bag when cool), put potatoes and water through colander, and stir into the liquid while scalding hot, enough flour to make a rather stiff batter. Beat well, add ½ cup of yeast or 2 dry yeast cakes dissolved in water. When light, add the cup of corn meal or enough to make a dough stiff enough to roll; roll ⅓-½ in. thick, cut into small square or round cakes, dry in the sun or in a slightly warm oven (they are sometimes dried between two boards covered with corn meal) until so much of the moisture is expelled that they cannot ferment. If kept dry the cakes will retain their strength for a long time. The small pieces of dough may be crumbled and dried. Flour White, graham and whole wheat are the flours most commonly used in making bread. White _bread_ flour is made from spring wheat, which is richer in gluten than winter wheat and is of a rich cream color. Winter wheat flour is more suitable for cakes and pastry, and for that reason is called _pastry_ flour. A blended flour, spring and winter wheat combined, is considered by some the most nearly perfect bread flour. Graham flour is composed of the whole kernel of the wheat, its bran overcoat and all, ground up together. The bran contains no nutriment and is irritating to some stomachs. Graham flour is nearly always made from winter wheat. In making whole wheat or entire wheat flour, the bran or fibrous covering of the kernel is removed and the entire nourishing part of the grain is ground. Whole wheat flour is usually made from spring wheat. Some so-called “whole wheat” flours are simply very fine graham; that is, the bran is all there, but ground very fine. The best grades of flour are the cheapest as a smaller quantity is required for the same amount of liquid. Good flour also requires less kneading. Perhaps the greatest deception has been practised in “gluten” flours. Some which have been