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

rice flour; drop by spoonfuls on hot, oiled griddle, flatten with fingers dipped in cold water, bake in oven or on top of stove. =★ Bannock= ⅔ cup granular meal 3½ cups boiling water ¾ teaspn. salt 1 tablespn. oil or butter 2 eggs Cook meal in water for 10 m., add oil, cool a little, add yolks of eggs, beat well, fold in stiffly-beaten whites of eggs, bake in oiled pudding dish or pie plates, in moderate oven. Serve at once. =Water Corn Bread= 1½ cup granular corn meal, salt, 1 cup cold water. Rest 1-2 hrs., spread thin on hot griddle or frying pan, bake in hot oven, serve hot. =No. 2= 1 cup granular meal, salt, ¾ cup boiling water. Spread at once, thin, on hot griddle or frying pan and bake in hot oven. Serve hot. =Oat Cake= 1 cup fine oatmeal, ½ teaspn. salt, boiling water, 1-1½ cup perhaps. Grind rolled oats (not too fine) if very fine meal is not obtainable. Pour over enough boiling water to moisten, spread very thin on hot oiled frying pan or griddle (or spread spoonfuls in cakes), bake on top of stove or in hot oven. =Corn Meal Crusts= 1 cup yellow meal ½ teaspn. salt 1½ tablespn. oil or melted butter 1 teaspn. sugar 1½ cup boiling water Pour boiling water over meal, sugar and salt; beat well; add butter, spread very thin on well oiled pans, bake. Pull apart while hot. =White Corn Meal Crusts= 1 cup white corn meal, 2 cups boiling milk, 1 teaspn. salt; stir smooth and pour ⅓-½ in. deep in oiled pan. Bake in moderate oven. Split for eating. =Rhode Island Johnny (Journey) Cakes= Those who have not made the acquaintance of Rhode Island Johnny cakes have missed much. To make them in their perfection Rhode Island meal is required, though white meal will do. Do not try them with yellow granular meal. Rhode Island meal has a creamy tint and is lighter in texture than granular meal. Mix the meal with salt in a cake bowl and pour perfectly boiling