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

water over it to more than moisten. (A rule for the quantity is out of the question). Stir, and if necessary add more water. The batter should be soft, but the meal must be well wet with the boiling water. Beat and drop in spoonfuls on to a hot, well oiled griddle. Dip the hand in water and flatten the cakes to about ¾ in. thick. Keep the griddle hot until cakes are nicely browned on one side, turn, adding more oil if necessary and brown on the other side; after which set back where cakes will bake slowly for 20 m. to ½ hr. Serve with cream, nut cream or butter, or with some meaty flavored gravy; sometimes honey or maple syrup. In many families these cakes form the bread for three times a day six days in the week, and one soon comes to feel lost without them. _As Toast_--Split cold cakes, lay in deep dish with salt and bits of butter and pour hot milk over. =Pone, or Corn Bread “Straight”= 1 qt. white corn meal, 1 teaspn. salt, cold water for soft dough. With hands moistened with cold water mold into oblong mounds, a little thicker in the center than at the ends. Lay on hot oiled or floured pan, press a little with the fingers and bake in hot oven. Break (not cut). Eat hot. A little oil may be added to the meal for pone, but then it will not be “straight.” =Ash Cake= Brush a place clean before the fire and lay the pones upon it. Let the tops dry a little and cover with hot ashes. Bake until dry and firm, 15-30 m. Draw from the fire, brush off the ashes, wash and wipe, serve. Buttermilk is the ideal accompaniment to ash cake or pone. A cabbage leaf may be laid above and below the cake in the ashes; then it will not require washing, but will need to be baked a little longer. =Hoe Cake= One hoe cake is the pone mixture baked on a hoe or griddle in one large