, however, than when boiled. Sweet corn is the best for either
purpose.

RECEIPT 5.--Of baking grains I have little to say, because I _know_
little on that subject.[28]

DIVISION III.--CAKES

This species of farinaceous food is much used, and is fast coming into
vogue. The term, in its largest sense, would include the unleavened
bread or cakes, of which I have spoken so freely in Division 1. They
are for the most part, however, made by the addition of butter, eggs,
aromatics, milk, etc., to the dough; and in proportion as they depart
from simple bread, are more and more unhealthy. I shall mention but a
few, though hundreds might be named which would still be vegetable food,
as good olive oil, in preparing them, may be substituted for butter. I
shall treat of them under one head or section.

RECEIPT 1.--Take of dough, prepared according to the English patented
process, mentioned in Division I., Section C, Receipt 1 and Receipt 2,
and bake in a thin form and in the usual manner.

RECEIPT 2.--Fruit cakes, if people will have them, may be made in the
same manner. No butter would be necessary, even to butter eaters, when
prepared in this patented way. If any have doubts, let them consult
Pereira on Food and Diet, page 153.

RECEIPT 3.--Gingerbread may be made in the same way, and without alum or
potash. It is thus comparatively harmless. Coarse meal always makes
better gingerbread than fine flour.

RECEIPT 4.--Buckwheat cakes may be raised in the same general way.

RECEIPT 5.--Cakes of millet, rice, etc., are said to have been made by
this process; but on this point I cannot speak from experience.

RECEIPT 6.--Biscuits, crackers, wafers, etc., are a species of cake, and
might be made so as to be comparatively wholesome.

RECEIPT 7.--Biscuits may be made of coarse corn meal, with the addition
of an egg and a little water. Make it into a stiff paste, and roll very
thin.

DIVISION IV.--PUDDINGS.

These are a species of bread, only made thinner. They are usually
unfermented. I shall speak of two kinds--hominy and puddings proper.

SECTION A.--_Hominy._

This is usually eaten hot; but it improves on keeping a day or two. It
may be warmed over, if necessary.

RECEIPT 1.--Wheat hominy, or cracked wheat, may be made into a species
of pudding thus: Stir the hominy into boiling water (a little salted, if
it must be so), very gradually. Boil from fifteen minutes to one hour.
If boiled too long, it has a raw taste