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HEALTHFUL COOKERY

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Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Sep 3, 1914

FromReview and Herald, Vol. 91, No. 37.

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HEALTHFUL COOKERY

By George E. Cornforth

MENUS FOR A WEEK IN SEPTEMBER

George E. Cornforth
WHILE the springtime, when everything is coming again into new life, giving us the joy of looking forward to the good things of summer, affords pleasures peculiar to itself, September, with its har-
the salt, whip in the corn meal, stirring till it does not settle, then set the inner cup into the outer cup of the double boiler, which contains boiling water, and cook one hour. (This should be prepared the day before.) When it has cooled, turn the corn meal out of the bread tin, cut it into three-fourth-inch dice, dip the dice into beaten egg, then roll them