Physical culture cook book

42. Whole- Wheat Griddle Cakes (Good).— Three cups entire-wheat flour, one cup Indian or corn-meal, three teaspoonfuls baking powder, one teaspoon salt, enough water to make a batter. Beat well and fry on a hot griddle. This recipe sounds almost too simple to be good, but it makes the lightest, most delicious cakes, and, if properly cooked, are wholesome. Do not put too much grease on the griddle — use just enough to keep the cakes from sticking. If the cakes are too thick, when cooked, add a little more water. 43. Rice Griddle Cakes. — One and a half cups cold rice, two cups flour, two eggs, one heaping teaspoonful baking powder, milk to make a thin batter, half a teaspoonful salt. Cook on a hot griddle. 44. Graham Wafers. — Two cups Graham flour, one cup sweet milk, pinch of salt. Mix quickly and thoroughly, roll out as thin as possible. Prick and bake in a quick oven. 45. Graham Wheatlets. — Scald one pint Graham flour with nearly a pint of boiling water or milk. Add salt and flour to make a dough as soft as you can handle it. Roll one-half inch thick, cut in round cakes and bake in a very hot oven on a hot buttered tin. 46. Oatmeal Wafers. — Sift together one cup fine oatmeal, one cup rolled oats, two cups flour, one-quarter cup sugar, one teaspoonful salt, one-eighth teaspoonful soda, and mix well. Pour one-half cup of hot water on onequarter cup of butter, and when melted add to the other ingredients. Roll out as thin as possible, cut into round cookies and bake in slow oven. 47. "Hot Cross Buns." — Three cups sweet milk, one-half yeast cake, flour to make a thick batter. Set to rise over night. In the morning add one cup sugar, one-half cup melted butter, grated nutmeg, a little salt, flour enough to handle. Knead well and set to rise. Roll one-half inch thick, cut into round cakes and put in buttered baking pan. Let rise onehalf hour, make a cross on each and bake to a light brown and brush with white of an egg. Sprinkle powdered sugar on top if desired. 48. Cream Toast. — Heat one pint milk, stir into it one large tablespoonful flour wet with a little cold milk. Add one large teaspoonful butter, and one cup cream if you have it. Place on the back of stove to keep hot, then toast nicely some bread, dip into the cream, put into a dish, and when you have sufficient toast pour the cream over it and serve. CHAPTER VI. VEGETABLES. Vegetables are very wholesome and nutritious and have many medicinal qualities. As a race, Americans eat far too much meat and too little vegetable food. The legumes (dried peas, beans, etc.) contain almost double the amount of muscle-making food to be found in beef, at a far less expense. Of course, vegetables must be properly cooked and properly combined with other foods to be at their best. Dried or old vegetables require slow, long cooking; most of the young or green ones should, be boiled only until tender. They should be put into boiling water, salted, and boiled, not too fast'. Use only enough water to cook them, as many of their useful salts are wasted when there is much water left to "drain off" when the vegetables are served. Soft