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

just thick enough to mold, not stiff. Cook thoroughly and turn into bread tins or other molds which have been wet in cold water. When cold, slice, egg and crumb, or dip in flour (No. 1, browned, best). Brown in hot oven. Serve plain or with mushroom sauce or maple syrup for supper, breakfast or luncheon. In small round or square slices it may be used as a garnish for creamed vegetables or true meat dishes. For variety, coarse chopped nuts may be stirred into the porridge before molding. Porridge may be molded in small egg cups and finished the same as slices. =Rice Cutlets= Put hot boiled rice (cooked in water or part milk) into square mold or brick shaped bread tin which has been wet in cold water, cover close and stand in cold place. Slice, dip in oil or melted butter and crumbs and bake in quick oven. Serve with green peas, mushroom or any desired sauce, or with jelly, honey or maple syrup. Dip in egg and crumbs, or in French toast mixture when preferred. =Corn Cakes= =Mrs. George S. Hopper= 1 can corn, chopped (or 1 pt. fresh grated) 1 egg 1 cup milk 7-7½ level tablespns. cracker crumbs or enough to thicken Bake in thick cakes on griddle on top of stove or in oven. =Corn Cakes No. 2= 2 cups grated corn (about 8 ears) 3 eggs 2 tablespns. milk. salt cracker crumbs to thicken Bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle, or bake in shallow gem pans. =★ Corn Oysters= 2-2½ cups (8 small ears) grated corn not too young 2 beaten eggs salt Drop batter in small spoonfuls on hot buttered griddle. Brown delicately on both sides and serve at once. Fine cut celery may be added to the batter before baking. Add a few cracker crumbs (not bread crumbs or flour) if corn is very milky. Canned corn does not make good oysters. =★ Oyster Plant Griddle Cakes= 1 cup mixed rich milk and oyster plant broth