The Kootenai herald. [volume] (Kootenai, Idaho) 1891-1904, 1893-02-04
CornneaI Dishes

We like to give the widest publicity
20 all the delicious food preparations
that can be made from cornmeal. In
dian corn is a monopoly Of our own in
this country, practically speaking, and
we should hold it up to the well merited
admiration of the world White corn
meal is more delicate in the food prepa-
rations than the yellow, but it is said not
to keep well in the moist atmosphere of
the seacoasts; therefore the yellow is the
thing there. But white or yellow, few
cooks know what good things can be
made from cornmeal.
AT the Worlds fair household science
club will exhibita typewriter cookbook
containing, among other delicious dishes
they have evolved, the following re-
cipes for cornmeal preparations. 1t says:
For Corn Dodgers-To a pint and a half of
cornmeal add teaspoon of salt and a table
spoon of lard. Pour over this enough boiling
water to wet the meal thoroughly without
making it too thin. Beat separately two eggs.
Beat the yolks into the mixture first and then
the whites. Put in large spOonfuls over the
bottom Of a well CREASED bread pan and bake
at once. These cakes should be very light and
as fine grained as cake.
Custard col bread is made by beating to-
gether two eggs and fourth of a cup of sugar.
Add one cup of sweet milk, cup of sour
milk containing one teaSpOonful of soda. Add
l9B cups of fire cOrnmeal and one-third of a
cup Of flour. Put the mixture into hot pan
containing two tablespoonfuls of melted but
ter; then pour over the top without stirring
a half cup of sweet milk and bake at once
This bread resembles n baked omelet in an
pearance and is relished by persons who can
not eat coarser kinds of corn bread. Steamed
corn bread Is always in demand. Take one
pint of sweet milk, one pint of sour milk one
teaspoon of soda and one cup molasses. Add
one pint Of -four, either graham or white, and
two pints Of cornmeal. Add little salt, beat
well, pour into a well creased cake mold and
steam three hours. Set in the oven for fifteen
or twenty minutes to dry off and serve warm.
1t is also very good if cut into thin slices and
served cold.
Cornmeal rolls are made by adding a teacup
of butter or lard to one quart of hot mush; add
half a cup of sugar, and when cool cup Of
lively yeast; let RISE stir in the four knead and
let rise again; roll out, cut into biscuit shape,
spread with butter, lap over, place in bread
pan, and when well risen bake delicate
brown.
Corn gems require two cups Of sweet milk,
two cups of meal, two of -four two eggs, q half
cup Of butter or lard. a half cupof sugar and
three spoons of baking powder and a spoon of
salt.
Rice corn bread is made by adding a teacup
of hot rice TO scant quart of cornmeal; beat in
tablespoon of lard and four eggs; add a pinch
of salt and "a teaspoon Of soda and enough
buttermilk to make a thin batter; bake in
deep pan.
COrnmeal waffles are excellent. To one pint
of mush add small lump of butter, and
when cool the whites and yolks of four eggs
beaten separately. Add gradually one quart
of flour, half pint of sour cream containing
half a teaspoon OF soda and little sweet milk
TO make a rather thin batter. Bake in well
creased waffle irons
Colnmeal mullins are much improved by
the addition of q little corns arch, as are also
cornmeal batter cakes. One egg, a teaspoon
Of cornstarch, . little sweet cream, enough
cornmeal to thicken and scaEt spoon Of
baking powder make very acceptable little
cakes for an invalid.