SECTION B.--_Grains, etc., in other forms. They may be baked, parched, roasted, or torrefied._ RECEIPT 1.--Dry slowly, with a pretty strong heat, till they become so dry and brittle as to fall readily into powder. Corn is most frequently prepared in this way for food; but this and several other grains are often torrefied for coffee. Care should be taken to avoid burning. RECEIPT 2.--Roasted grains are more wholesome. It is not usual or easy to roast them properly, however, except the chestnut, as the expanded air bursts or parches them. By cutting through the skin or shell, this result may be avoided, as it often is in the case of the chestnut. To roast well, they should be laid on the hearth or an iron plate, covered with ashes, and by building a fire slowly, all burning may be prevented. RECEIPT 3.--Corn and buckwheat are often parched, and they form, especially the former, a very good food. In South America, and in some semi-barbarous nations, parched corn is a favorite dish. RECEIPT 4.--Green corn is often roasted in the ear. It is less wholesome, 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.