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

1 tablespn. oil ¾ cup molasses ⅔-1 cake yeast 1 teaspn. salt 1⅓ cup pastry flour 1⅓ cup rye flour 3-3⅓ cups granular corn meal Mix all ingredients except corn meal, let rise, add meal, turn into tins and when risen not quite double, steam for 3 hrs. and bake 20 m. to ½ hr. in slow oven. =West Virginia Scalded Corn Meal Bread= 1 cup Rhode Island meal 1 cup boiling water 1½ cup warm water 3-3½ cups dry meal ¾ cake of compressed yeast 1 small egg 1-1¼ teaspn. salt 1 tablespn. oil A little more meal may be used. Scald 1 cup of meal with boiling water, add warm water, yeast, oil and dry meal. When light, add salt and beaten egg, let rise in the dish in which it is to be baked. The bread is best baked in an iron skillet or frying pan with a cover. =★ Corn Cake= _Sponge_-- 1 pt. skimmed milk 1 tablespn. oil 1 tablespn. sugar ½ cake yeast 4¼-4½ cups pastry flour When light; 1 teaspn. salt, 2 cups granular corn meal, 2 eggs slightly beaten. Turn into well oiled pan to depth of 1-1½ in., let stand in warm place a few minutes, bake in moderate oven. The quantity of flour will vary with the brand, 3¾-4 cups only of bread flour will be required. The eggs make a finer grained as well as lighter bread. One egg will do if eggs are scarce. =Salt Rising Bread--Suggestions= Tastes and opinions differ concerning this bread but no other takes its place to those who were accustomed to it in childhood. With a little practice, salt rising bread becomes less work to make than hop yeast bread. It is more wholesome and richer flavored and keeps better than other yeast bread, and it has a fine cake-like texture. The experience of some persons is that salt rising bread is less apt to cause acidity in the stomach than hop yeast bread. The secrets of success with it are in keeping it evenly warm; in not making it too stiff; and