Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1889-01-11
How Flour Can Be Saved.

How Flour Can Be Saved.
A more general use of corn meal for
the table is a good suggestion in the way
of piecing out the -four barrel, especially
as many palatablc and sustaining prepare
tions can be made therefrom. Both the
South and New England have long
utilized the value of Indian corn, and
wonderful results have followed the
industrious experiment of the kitchens
of both parts of the country OF course,
considerable culinary skill is required to
make a really light batch of pure corn
meal bread; but there are many simpler
compounds Of the material that can be
cooked successfully after few expert
ments, and the much sought corn muffin
of the restaurant or bakery can be turned
out Of home ovens while only one. sixth
of the wheat flour commonly apportioned
for breakfast Or ordinary supper purposes
need be used. HOminy, samp, hulled
corn and oatmeal already do great table
SERVICE but the baked forms of corn
meal are heart1er and not only. as Mr..
Sam Weller remarks, EVERY film at
the price" but also ''sticks to the ribs, >
both worthy requisite considerations for
the working man. good standard
recipe for corn meal bread is as follows:
Two cups of fine yellow meal, one cup
of flour, two cups of water, two table
spoons of sugar, half teaspoon of salt,
two teaspoonfuls of baking powder, to
be mixed thoroughly. Then melt a
tablespoonful of best lard add it to the
previously made batter and again beat
into thorough mixture; pour into
shallow tin pans or what are known as
gem moulds and bake twenty minutes in
a steadily hot oven.
A variation to make a richer batter is
to use one beaten egg, and substitute
similar quantities of milk and butter for
water and lard. -N6O York. Tribune.
Recipes
PUMPKIN PIE. Stew the pumpkin and
strain through a sieve or colander. To
two quarts of sifted pumpkin, add one
quart of sweet milk, beat three eggs
with heaping cup of sugar or molasses,
one teaspoonful of salt, two teaspoonfuls
ground ginger, and one tablespoonful
ground allspice; bake one hour.
OBSERVATION-DISCLOSURES or CRATE an
ounce of chocolate, add to it an equal
weight of sugar, throw these into pint
OF perfectly boiling water and milk, of
each one-half, and Immediately mix or
til the chocolate and sugar are quite
dissolved; it is then ready for the
table
APPLE FRITTERs.-Make a batter Of
the yolks of three eggs well beaten, one
gill of milk, four heaping teaspoonfuls
of flour and teaspoonful of salt, we'll
mixed. The apples, which have been
peeled, Cored and cut IN round slices,
are dipped in this batter and fried
delicate brown in boiling fat. Sprinkle
with powdered sugar and serve.
ENGLISH MUTTON BHOTH.-Cut into
very small pieces one half pound of
cold mutton and an onion and put them
IN saucepan, adding one-haf an ounce
OF butter. When these ingredients be-
gin to slightly color put in three pints of
stock and carrot and turnip, cut in
small even pieces. Let these all boil for
an hour and then skim off the grease.
Boil two ounces of barley and add to the
broth, and it will be ready to be served.
ROAST GOOsE.-Obtain a young, fat
goose, clean and prepare it for roasting,
putting on top small portion of butter
and and little salt, pouring in the pan
claret glass of water, and place the
goose in the oven and let it remain for
an hour. Place a saucepan over the fire,
pour in one-half a pint of Spanish sauce
and mix with it pinch of pepper and
nutmeg and one tablespoonful each of
mustard and vinegar. Let boil for
moment and then turn into a sauceboat
to be sent to the table with the goose.
YEAST CAKE.-Boil half a pound of
hops III one gallon water until reduced
to two quarts; strain it, mix in wheat
-four enough to make thin batter, and
When termented, work with Indian meal
to stiff dough: Cover and set in
warm place to rise. When light, roll
into a Sheet an inch thick, and cut
into small cakes, three inches across,
spread ii em on a platter, and dry in a
cool shadA. Turn them several times
day, and VI ben dry, put them in paper
bags, and H. in a closely covered box,
and keep tool in a perfectly dry place.
Use one cayke for four quarts flour.
NJ