two eggs thoroughly until they run over the edge of the bowl. Pour this liquid into the dry mixture and then add some milk and stir but not beat. Melt some lard✪ My Flapjacks and when cool stir it in. Now you have some Slapjacks that when properly and slowly fried on a soapstone griddle on top of a woodburning stove, and then dished onto a plate and covered with butter and maple syrup are fit to eat. - I suppose, however, that it would be difficult for some people to follow such a recipe but frankly I cook by ear. I can never remem- ber how much of anything. If you wish to cook this way, I suggest that you eat a little raw wholegrain meal of different kinds and see how it tastes. And since you know how milk, eggs and other in- gredients taste you should be able to put them together in such a way that when they get through everything tastes good. This is my method of cooking. Probably most women will be glad that this is not my wife’s. VII I want to say a word about bread which my wife has really paid a great deal of attention to in the following recipes. It should be obvious that the bakers’ bread we eat nowadays is no longer the staff of life. The most classic evidence of this was reported some years ago in the British Medical Journal. It seems that Sir William Wilcox discovered that in the hospitals of Egypt during the first World War there existed an epidemic of beri-beri which knocked off the white troops but not the Indians. When Sir William looked into the matter he found that the Indian troops had been fed their native flour made of wholewheat ground on stones. The white troops had been treated a little better and fed white flour! It is too bad that modern penology does not recognize the wis- dom of punishments meted out to bread adulterators in the early days. Records show that the making of bread has always been regulated from the Middle Ages and that in the 18th Century it was usual, when bread prices were raised too high, to hang a baker or two. An authority writing of the bakers of Constantinople re- lates that it was the custom of master bakers to keep a second employee in reserve who in consideration of a small increase in his 16 COOKING WITH WHOLEGRAINS weekly wage, agreed to appear before the court in case a victim was wanted. In Egypt bakers who sold adulterated bread were nailed to the door posts of their establishments by their ears. I suppose it is too much to hope that this tradition will be slav- ishly followed by our government, and as a matter of cold fact, if most of the world wishes to eat sawdust, I don’t know as it is any concern of mine. I shall have to be content in the hope that a chosen few who have been introduced to the wholesome, rich, nutty flavor of wholegrains will be now eager to try a hand at new and different ways of cooking with them. IX I would, however, make a final plea for the healthy exercise of the imagination. Cooking, being an art, is no different, at bottom, from any other art. The rules of painting, or the notes of an im- mortal sonata can be set carefully down, and in fact beautifully printed, but the result is still in the hands, mind, and heart of the practitioner. So with cooking. The recipes that follow are, like the rules for mixing paints, or the symbols for finding notes on the keyboard, merely to guide you. They are basic recipes, and can, by minor changes, be varied in dozens of different ways. It is your imagination, and your tech- nique (which may be no more than ‘Gust getting the right knack’’) that can help you reach the Olympian heights of all those who prac- tice the culinary arts, where it is realized that we live to eat, rather than eat to live. VrREST ORTON Vass e Ses? ee ‘. Bread & Rolls good bread-maker. There is a knack in making good bread, which like many other things in life, comes to one by doing after no little trial and error.

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two eggs thoroughly until they run over the edge of the bowl. Pour this liquid into the dry mixture and then add some milk and stir but not beat. Melt some lard and when cool stir it in. Now you have some Slapjacks that when properly and slowly fried on a soapstone griddle on top of a woodburning stove, and then dished onto a plate and covered with butter and maple syrup are fit to eat. - I suppose, however, that it would be difficult for some people to follow such a recipe but frankly I cook by ear. I can never remem- ber how much of anything. If you wish to cook this way, I suggest that you eat a little raw wholegrain meal of different kinds and see how it tastes. And since you know how milk, eggs and other in- gredients taste you should be able to put them together in such a way that when they get through everything tastes good. This is my method of cooking. Probably most women will be glad that this is not my wife’s. VII I want to say a word about bread which my wife has really paid a great deal of attention to in the following recipes. It should be obvious that the bakers’ bread we eat nowadays is no longer the staff of life. The most classic evidence of this was reported some years ago in the British Medical Journal. It seems that Sir William Wilcox discovered that in the hospitals of Egypt during the first World War there existed an epidemic of beri-beri which knocked off the white troops but not the Indians. When Sir William looked into the matter he found that the Indian troops had been fed their native flour made of wholewheat ground on stones. The white troops had been treated a little better and fed white flour! It is too bad that modern penology does not recognize the wis- dom of punishments meted out to bread adulterators in the early days. Records show that the making of bread has always been regulated from the Middle Ages and that in the 18th Century it was usual, when bread prices were raised too high, to hang a baker or two. An authority writing of the bakers of Constantinople re- lates that it was the custom of master bakers to keep a second employee in reserve who in consideration of a small increase in his 16 COOKING WITH WHOLEGRAINS weekly wage, agreed to appear before the court in case a victim was wanted. In Egypt bakers who sold adulterated bread were nailed to the door posts of their establishments by their ears. I suppose it is too much to hope that this tradition will be slav- ishly followed by our government, and as a matter of cold fact, if most of the world wishes to eat sawdust, I don’t know as it is any concern of mine. I shall have to be content in the hope that a chosen few who have been introduced to the wholesome, rich, nutty flavor of wholegrains will be now eager to try a hand at new and different ways of cooking with them. IX I would, however, make a final plea for the healthy exercise of the imagination. Cooking, being an art, is no different, at bottom, from any other art. The rules of painting, or the notes of an im- mortal sonata can be set carefully down, and in fact beautifully printed, but the result is still in the hands, mind, and heart of the practitioner. So with cooking. The recipes that follow are, like the rules for mixing paints, or the symbols for finding notes on the keyboard, merely to guide you. They are basic recipes, and can, by minor changes, be varied in dozens of different ways. It is your imagination, and your tech- nique (which may be no more than ‘Gust getting the right knack’’) that can help you reach the Olympian heights of all those who prac- tice the culinary arts, where it is realized that we live to eat, rather than eat to live. VrREST ORTON Vass e Ses? ee ‘. Bread & Rolls good bread-maker. There is a knack in making good bread, which like many other things in life, comes to one by doing after no little trial and error.

Cooking with wholegrains