Vegetarian Cook Book

Corn-meal, 2 cups. Flour, 1 cup. Salt, 1 teaspoon. Sugar, 14 cup. Boiling water. Eggs, 6. Butter, 1 tablespoon. Mix together the meal, flour, salt, and sugar; add sufficient boiling water to make a stiff dough; let cool; stir in the butter, then the beaten yolks, and lastly the stiffly beaten whites. CORN BREAD NO. 3 Sponge, 3 cups. Butter, 1 rounded tablespoon. Corn-meal. Flour. Eggs, 2. Sugar, 3 heaped tablespoons. Take three cups of the sponge as set for making wheat bread, measured when light, ready to mix up stiff. Add the sugar, eggs, and butter. To this add a mixture of two thirds corn-meal and one third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Put about half an inch deep in greased pans, let rise till nearly an inch deep, and bake in a moderate oven. It may be made into deeper loaves, but they are not likely to be so satisfactory. HOE CAKE Corn-meal, 2 cups. Water or milk, about 3 cups. Butter, melted, 1 tablespoon. Salt and sugar as desired. Mix the corn-meal with a little salt, and sugar if desired; scald with sufficient water or milk to make a stiff batter, but soft enough to spread easily with a knife. A tablespoonful of melted butter may be added if desired. Spread about one half inch thick or less on a baking sheet or pan, and bake slowly till crisp clear through. If the cake bakes fast on the bottom, it may be turned over so that both sides will be evenly baked. GEORGIA PONES Southern corn-meal, 2 cups. Sugar, 1 tablespoon. Salt, 1/2 teaspoon. Boiling milk or cream. Sift the meal with the sugar and salt. Pour over these enough boiling milk or cream to make a stiff drop batter. Stir constantly, that the meal may not lump. When perfectly smooth, drop in large spoonfuls on a cold buttered baking sheet, and bake in a brisk oven. The pones should be browned on top. Grains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions. Rice and corn are exceptions to this, the starch in the first and the protein in the latter being in excess. In cooking grains in the form of porridges, they should be introduced into rapidly boiling water, beating with a batter whip so that the grains may be thoroughly mixed with the water and be free from lumps. In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., keep them boiling, stirring occasionally until the grain does not sink to the bottom, but hangs suspended in the water. If the inner part of a double boiler has been used, it may then be set into the outer boiler, which should be placed on the range where the water will boil rapidly. Replenish the water in the outside boiler from time to time with boiling water. The cooking should be continuous; and the length of time varies according to the varying proportion of gluten in the grain. The larger the percentage of starch, the shorter the time required in cooking. Grains combine nicely with fruits, and may be cooked or served with either fruit or fruit juices. OATMEAL Oatmeal, 1 cup. Water, 1 quart. Put the water into a double boiler, place on the range, and when boiling add the oatmeal. Boil imtil it thickens, and finish in a double boiler. Cook five hours.