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

Pour boiling water over corn meal and salt in inner cup of double boiler; stir smooth, cook 1 hr., add oil, drop by spoonfuls on oiled griddle, dip fingers in cold water and pat down flat; when browned put a dot of butter or a little oil on top of each and turn. Serve with poached eggs if desired. =Griddle Cakes= Batter for griddle cakes should stand 2 hrs. or longer in the ice box, or in winter in some cold place, to lighten it by allowing the starch grains and glutenous portion of the flour to swell. An iron or steel griddle is best for baking cakes. Soapstone, so highly recommended, is objectionable because little particles of the stone adhere to the cakes. The griddle should stand on a not too hot part of the stove and heat slowly for a long time before the cakes are to be baked. Professional pancake bakers have their griddle over a slow fire all night. When oil is used in the batter, less or none is required on the griddle. Have the griddle hot before putting the cakes on, brown them delicately, then turn once only. A second turning makes them heavy. Cakes ought to be eaten as soon as baked, but should not be covered when required to stand for a short time. =Plain Griddle Cakes= 1 cup milk 2 tablespns. oil 2 eggs 1¼-1½ cup bread flour ¼-⅓ teaspn. salt Rest 2 hrs. or longer. May spread with jelly, or with butter and sugar and roll. =Rice Griddle Cakes= Add 1-2 cups cold boiled rice to plain cakes. =Crumb Griddle Cakes= Use only 1 cup of flour in plain cakes and add stale or dry bread crumbs to make quite a thick batter. =Buckwheat Cakes= Use ⅔ buckwheat in place of all white flour in plain cakes. =Savory Meat Griddle Cakes= Add crumbled trumese, fine chopped onion and powdered sage to rice or crumb cakes. =Mushroom Griddle Cakes= Lay a spoonful or two of chopped mushroom stems, simmered in oil with or without a little tomato, browned flour and onion,