Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-02-01
sone lIses eoa INnIAN MeAI

SOME USES FOR INDIAN MEAL
The use Of Indian meal, particularly
during the winter months, 10 to be com.
mendsd % Q matter Of economy and
hygiene. Il gives healthful, appctiz-
Ing variety to tho daily bill Of fare, a
will be discovered II the following 70
ceipts are tested.
BROWN BREAD BREwIs.
The leftover crusts Of brown bread
may be utilized by placing them 10 tin
pan with pinch OF salt and covering
them with cold water; cover tight and
set over the 6re to boil until they are
quite soft. Serve In deep dish. Eat
with milk, butter or syrup.
INDIAN BANNocxs.
Scald eight heaping spoonfuls Of meal,
stirring In two cupfuls Of boiling water
add four large spooufuls Of -four, . little
salt, one-fourth teaspoonful Of soda, two
we'll beaten eggs and milk or cold water
enough to make thick batter; drop from
q spoon into hot fat and fry brown.
CoRNMEAL CAKE.
Mix thoroughly together two cupfuls
Of sweet milk, one cup Of cornmeal, one
cup Of -four, one egg, one teaspoonful OF
cream Of tartar, one scant half teaspoon.
full Of soda mixed with boiling water,
two tablespoonfuls Of sugar and pinch
Of salt. Bake In hot oven and serve
hot.
CORNMEAL GEMS.
Beat two eggs, add half . cup Of
sugar, two cofiee-cups OF sour milk, one
teaspoonful Of saleratus, one teaspoon
full OF salt, one cup Of -four, and enough
cornmeal TO make . stiff batter. A table
spoonful Of shortening improves II. Have
the pans very hot and CREASED we'll bake
twenty-five minutes.
INDIAN CREDIBLE CAKES.
Dissolve one texspocnful OF sods Ia
boiling water, and stir II into two coffee
cups Of sour milk, add one tablespoonful
~ salt. Make batter stif enough ia
pour, using half meal and half flour. A
beaten egg may be added. Indian grid
die cakes take longer to bake than wheat
griddle cakes do.
bAkED BROWN BREAD.
Take one hesplug pint bowlful OF rye
meal, two Of Indian, one yeast cake, one
cup Of molssses, one half teaspoouful OF
salt. Mix with warm water ~ thick ~
hssty pudding. Grease the dish thor
oughly In which II Il TO be baked and
pour In the mixture; let II rise two hours
and bake In q slow oven four hours. A
few ralsins may he added.
oLp-fAsHIoNED JOuNNY.CAKE
One egg, well beaten, two tablespoon
fuls sugar, two tablespoonfuls melted
butter or lard, two cups sour milk, t~o
cups cornmssl, one cup OF -four, one
,esping tesspoonful ssleratus, one tea
Z oonful salt, less II butter Is used
Bake In shsllow tins or In roll-pan
Johnny cake may be baked on the top OF
the stove In we'll creased spider. The
foregoing quantity will make two cakes
II baked In the spider; have the pan hot
before pouring the batter In, and do moi
have too hot 4 Are. when cooked on
one side turn with a griddle turner; thi.
may seem difficult at hrst, but little
practice will make II easy. II baked 10
this way omit the shortening.
STEAMED BROWN BREAD.
Sift one pint Of Indian meal, one pint
OF rye meal, one half teaspoonful OF salt
mix well; add one tesspoonful Of Sod
dissolved 10 one cup Of hot water and
stirred into pint Of sour milk, two.
thirds Of cup OF molasses. Pour into =
~ell-buttered tin. A five-pound lard
pail answers very well II care Is taken to
prevent its setting lat on the bottom OF
kettle-a muffin-ring Il good for ths,
purpose. Steam nve hours or more,
then remove the cover and act 10 the
oven for fifteen minutes. Another good
receipt IL ~ follows: Three cups Of
sweet milk, one OF water, two-thirds CUP
Of molssses, one tesspoonful Of sods.
or one teaspoonful Of cream OF tartar
and one scant half tesspoonful OF soda,
one teaspoouful Of salt. Mix well and
steam.-Lsdies' Home Journal.