Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1900-01-04
HOW TO USE CORNMEAL.

-Bread-If one must eat hot
bread-and, with few exceptions, most
people like it-corn-bread is about as
wholesome form of the popular staff
of life as can be prepared. 1t is
general favorite and an inexpensive
one as well. 1t is, however, very much
| like the little girl in the we'll known
| doggerel for when it is good it is very
good, indeed, and when it is bad it is
-horrid! 1t may be a loaf fit to set
before the king of epicures, or a COM
pound so closely resembling chicken
feed that human being feels, in eat
| ing it, that he is robbing his feathered
| friends. If, however, the recipes for
preparing corn-bread are, closely fol-
lowed, the veriest tyro IN cooking need
not be afraid of failure. 1t may be
baked, or steamed in a loaf, or made
into the always popular corn-muffins.
Home Comfortably together two
icups of cornmeal and one of -four, and
sift them three times with a heaping
Iteaspoonful of baking powder. Set the
bowl containing this mixture to one
side while you stir into two and half
cups of milk three we'll beaten eggs,
teaspoonful of melted butter, table
spoonful of SALT Now add the flour and
meal mixture, beat hard for several
minutes and turn into a creased tin
with a funnel through the center.
Bake in a steady oven for half an hour,
then pierce the loaf with a straw to
ascertain if it is done. Turn out on a
hot plate, cover with a napkin, and
send at once to the table, Hold the
knife perpendicularly in cutting the
loaf.
Boiled Corl-Bread-Two cups of
cornmeal, one cup OF -four, teaspoon
full each of salt and Soda two table
spoonfuls of powdered sugar, two
tablespoonfuls of shortening, two and
a half cups of buttermilk. Sift together
the cornmeal, flour, salt, soda and
sugar; melt the shortening, two and a
half cups of buttermilk. Sift to-
gether the cornmeal, flour, salt, soda
and sugar; melt the shortening and
add this; last of all, pour in the butter
milk. Beat for ten minutes, turn
into a creased mould with tightly
fitting top, and plunge into a pot of
boiling water. Boil steadily for two
hours and a quarter Remove the
mould from the water, and set in the
oven for few minutes. Turn the bread
out on hot dish, set in the oven for
five minutes longer, or until perfectly
dry, and serve.
Risen Cornmeal Muffins-Scald four
pf uyitl 80
ing milk. Set aside until blood
warm. Have ready half-cake OF
compressed yeast dissolved in a little
warm water. Stir this into the luke
warm meal and water, with two table
spoonfuls of granulated sugar and a
quarter of a teaspoonful of salt. Set in
a warm place protected from draughts
for five hours. Then beat into this
dough a tablespoonful of melted but
ter, and one of melted shortening. Turn
into creased muffin tins, set these on a
chair close to the range for a quarter
OF an hour, and bake in a hot but
steady oven.
Quick Corn Muffins-Sift together a
cup of cornmeal, a cup of flour, a
rounded teaspoonful of baking powder
and teasponful of salt. Now add two
tablespoonful of granulated sugar and
enough milk to make a mixture about
as thick as cake batter. Into this stir
two unbeaten eggs, and beat all for five
minutes At the last. whip in a table
spoonful of melted butter, turn into
creased muffin tins and bake.-Marion
Harland in Philadelphia Inquirer.