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Show WHEATLESS BISCUITS. - - . r - ' 4,- . Parched cornmeal Is the feature of these excellent wheatless biscuits. First, the cornmeal one-half a cup is put In a shallow pan placed in the oven and stirred frequently until it Is a delicate brown. The other ingredients ingre-dients are a teaspoon of salt, a cup of peanut butter and one and a half cups of water. Mix the peanut butter, but-ter, water and salt and heat. While this mixture is hot stir in the meal which should also lie hot. Beat thoroughly. thor-oughly. The dough should be of such consistency that it can be dropped from a spoon. Rake in small cakes in an ungreased pan. This makes 1G biscuits, each of which contains one-sixth one-sixth of an ounce of protein. |