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

on each small thin cake, roll lightly and serve with or without Italian or Boundary Castle sauce. =Plain Griddle Cakes--Roux. Delicate and Creamy= 1 full tablespn. oil 2 tablespns. bread flour ½ cup milk ½ cup water ½ cup flour ½ teaspn. salt 2 eggs Heat oil, add the 2 tablespns. flour, hot water and milk, boil well; when cool, add salt, yolks of eggs and ½ cup of flour, beating; then the stiffly-beaten whites of eggs; rest. =Variations= (_a_) 2 cups dry bread crumbs in place of the half cup of flour and less or no salt. (_b_) Add 2-4 cups of cold boiled hominy to plain batter and another ¼ cup of flour if necessary. (_c_) Add 1½-2 cups cold boiled rice to plain cakes and a little more flour if necessary. (_d_) Add 1-1½ cup drained canned corn to plain cakes, more flour if necessary. (_e_) Add 4 tablespns. granular corn meal scalded with about ⅔ cup of boiling water, to plain cakes. =Crumb Griddle Cakes--no flour= 1 cup milk 1 cup dry crumbs ⅓ teaspn. salt 1 egg =Corn and Crumb Griddle Cakes--no eggs= ½ cup granular meal ½ cup boiling water 1 teaspn. oil ½ teaspn. salt ¾ cup dry bread crumbs ¾ cup whole milk Cool. If necessary, add ¼ cup more of milk. =Rice Griddle Cakes--no flour= ½ cup rice 3 eggs 1 cup milk ½ teaspn. salt 1 tablespn. oil Boil rice in 2 cups water, partly cool, beat smooth with milk, add salt and beaten eggs. Another yolk of egg may be used. If rice is thin, use less milk. =Hominy Griddle Cakes= ½ cup hominy 3 eggs ⅓ cup milk 1½ tablespn. oil salt Cook hominy in 2 cups water and proceed as in Rice Cakes. =Corn Meal Griddle Cakes--no flour= 1 pt. granular meal 1 teaspn. each butter, salt and sugar 1 pt. boiling water ½-¾ cup cold milk 2 eggs Scald meal with boiling water, add butter, salt, sugar and cold milk, then yolks of eggs; beat batter and fold in stiffly-beaten whites. Or, beat eggs all together.