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

cake or in several small ones ¼-¾ in. thick. Another--1 cup white Southern corn meal or Rhode Island meal, mix with ½ teaspn. salt and pour boiling milk or water over to make a batter thick enough not to spread. Drop by spoonfuls on well oiled griddle and press ½ in. thick. When nicely browned on one side, put a small piece of butter or a little oil on top of each cake and turn. Bake thoroughly. Serve hot. A teaspn. of sugar is sometimes added to the meal, but “no Southern cook would risk the spoiling of her corn breads by sweetening them.” For campers, the batter may be spread on a floured oak board, the board slanted in front of the fire and the hoe cake baked “in its original way and with its original flavor;” or it may be baked on a smooth flat stone which has been heated and floured. Sometimes the scalded meal is allowed to stand for an hour or longer, then formed into cakes ½-¾ in. thick before baking. =★ Sr. Welch’s Corn Dodgers= ⅔ cup common yellow corn meal good ⅓ cup white flour 1-2 teaspns. sugar salt 1⅓ cup milk or water or half of each 1 large egg 1 teaspn. oil or melted butter Mix corn meal and flour and heat in oven, add sugar and salt and pour boiling liquid over, stir rapidly until smooth, add oil and yolk of egg, then stiffly-beaten white; drop in spoonfuls on hot oiled pan; bake in quite hot oven. =Sr. Welch’s Corn Dodgers--granular meal= 1 cup yellow granular corn meal large ½ cup white flour ½ tablespn. sugar salt 2¾-3 cups boiling milk or water, or half of each 1 large or 2 small eggs Mix and bake as with common meal. If the liquid is not rich milk, use 1 tablespn. oil or melted butter. Use ¾-1 cup of nut meal or butter and all water for Nut Corn Dodgers. =Corn Meal Porridge Dodgers= 1 cup corn meal ½ teaspn. salt 1 cup boiling water 1 tablespn. oil or melted butter