Vegetarian Cook Book

To well-cooked corn-meal mush add the cream and salt, and the three cups of flour, or enough to make a stiff dough. Knead well, and form into sticks, rolls, or beaten biscuits, and bake. \ POTATO ROLLS Potatoes, mashed, 2 cups. Cream, i/^ cup. Flour. Salt. To the mashed potatoes add the salt, cream, and flour enough to make a stiff dough. Form in the shape of sticks, rolls, or beaten biscuits, as desired. CRACKERS Crackers may be made from any of the unfermented bread mixtures by rolling the same out in sheets, and perforating well with a fork to keep them from blistering. Cut into desired shape, and bake. BOSTON BROWN BREAD Yellow corn-meal, 1 cup. White flour, % cup. Salt, 1 teaspoon. Eggs, 4. Graham flour, 1 cup. New Orleans molasses (good), % cup. Milk, about 3 cups. Mix the meal, flour, molasses, and milk; separate the eggs, and mix the yolks with the other ingredients. Beat the whites very stiff, and fold into the mixture, which should not be thick. Put this in a covered dish immediately, and steam for three or four hours. RICE WAFFLES Rice flour, 1 cup. Sweet cream, 1 cup. Eggs, 6. Cooking oil, 3 tablespoons. Salt, 1 teaspoon. Sugar, 1 tablespoon. Rub the oil into the flour thoroughly. Mix the salt, sugar, cream, and yolks together, and add to the flour. Fold the whites of the eggs in last. Bake in oiled waffle irons four minutes. Serve hot, CORN FLAKE DROP CAKES Eggs, 3. Salt. Sugar, 2 tablespoons. Coconut, % cup. Corn flakes, % package. Cream the eggs; add three tablespoonfuls of hot water ; beat well ; add sugar, and beat again ; then put in the corn flakes and a small portion of shredded coconut; drop on hot greased pans, and bake. VEGETARIAN HOT CAKES Bread crumbs, 4 cups. Flour, 1 cup. Salt, 1 teaspoon. Sugar as desired. Milk. Eggs, 5. Mix thoroughly together the bread crumbs, flour, salt, and sugar. Add sufficient milk, heated to 140 degrees or 150 degrees, to make a thick pour batter; and into this beat the yolks of the eggs. Add the stiffly beaten whites, and bake on a soapstone griddle. Be careful not to have the milk scalding hot, as hot milk renders cakes soft and sticky. GREEN CORN GRIDDLE CAKES Corn, 1 can. Butter, 2 tablespoons. White corn-meal, 3 tablespoons. Salt, y^ teaspoon. Milk, 1 cup. Eggs, 4. Flour, y^ cup. Mix thoroughly, and bake on a soapstone griddle. NUTTOLENE CAKES Nuttolene, % pound. Cream, % cup. Eggs, 3. Salt. Force the nuttolene through a fine sieve; beat into this the salt, cream, and beaten yolks; fold in the well-beaten whites. Drop on an oiled griddle, and bake as for hot cakes ; or drop in hot oiled gem pans, and bake in the oven. Serve with jelly sauce. CORN BREAD WITHOUT BAKING POWDER, NO. 1 Corn-meal, 2 cups. Eggs, 4. Salt. Boiling milk, 3 cups. Butter, size of egg. Put the meal into the mixing bowl, put in the butter and salt, pour the hot milk over all, and stir weU. Let cool, and if too stiff, add a little cold milk. Break the eggs, and separate them ; add the yolks to the meal, and beat five minutes. Beat the whites, and add them to the batter. Place ready a hot oiled baking pan, and turn in the batter. Bake in a quick oven thirty minutes. CORN BREAD WITHOUT BAKING POWDER, NO. 2