The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-19


owing to the deficiency in gluten
SCAI.D THE MEAL
One common fault with most cooks not
raised well versed in corn meal dom $,
IS that they neglect to scald their meal
before making it UP into their batters
The graduated corn meal requires even
more than Scaldiug in order to make Il
be first made into nlsh and then INTO a
batter. otherwise it is swallowed in a par
resent their imposed task Of attempting
the outward digestion which should be
eEeEr stants-heat and water.
Corn Dodgars-I'Eis IS how our south
ern ueighburs make the plain corn bread
generally Used for dinner: Take White
corn meal. sift and measure one and a
half eupfuls; add teaspoonful OF sats,
teaspoonful OF shortening ana one az
one-haIf cupfuis Of boiled rice Mash the
-,IIS- -ffrr5rr All +F7a firT7a fErees r7InfTlTs
Of boiling water. The batter should be
last thick enough to keep its shape, and
not run Grease shallow baking TINS,
grease well With large spoon drop
the batter on to the tins so as 70
make little cakes Bake n an oven not
enough to crust over quickly. They
should be Just thick enough to split open
side. Butter them while hot
Do not put sugar in your corn bread
made of white corn meal; as the sweet
ness in the meal should be sufficient 10
make the bread palatable-
called spider cake Mix together a cup
full and q half Of white corn meal. half a
cupful of -four. 2 teaspoonful Of sals~tWo
tabIespoonfuls of sugar ef for a tea ca1zeN.
Stir a scant teaspOonfuI OF soda into a
cupfuI Of milk. Mix With the meal then
add two eggs and a cupful of sour milk
or cream Beat the batter thoroughly
fat into a nediura-sized spider or frying
pan As soon as the tat IS heated. turn
the pan about 50 that every part viii be
oiled. then turn in the batter. Pour over
the top Of batter cupfuI Of sweet milk.
holding the cup close 70 the batter while
pouring. Do not stir this milk into the
batter, but set the spider at once into a
hot oven Bake from twenty-five to
erly made and baked, resembles a baked
or1elet and when cut the last cupflI Of
through It. When baked lift carefully
out on to 2 hot plate: and do not cut until
by many who. cannot eat the coarser
kinds of corn bread
Inquiries Answered.
x 7. z. writes: 7 am very much in
give me recipe for pumpkin pie, and tell
why the. under crust gets wet2
choose one that is Of fine grain and
sweet; pare, take out the seeds and cut
stew until all the water eyaporates. being
careful it does not scorch- If you have
" nen drg- slft Il MIX a pinch OF salt.
teasp0onful OF cinnamon and grating Of
with one cupTul Of sugar. add two beaten
eggs Beat all together and add to the
Eave the milk sr5II 47I4r1TSlrfr, var VzT7,iIs
mixing together Add last one capful Of
1LlA4k ana one cupEu4 or cream Mix thor
oughly. Add more milk if the mixture
seems to dry This IS sufficient for two
pies
soggy Pie Crust-Be sure and have a
good flour Do not fill your pies Until
Eesay g bake put the materials in cold,
white Of egg, and If you are using fruit
sprinkle with q little -four and sugar. Do
not use earthen pie dishes. Dust the
plates with -four. but do not grease them.
as paste will do that If pies are baked
and allowed to stand on earthen dishes
the crust gets soft
But most important of all have your
oven at a proper temperature A strong
crust we'll Hold your hand in the oven
while You count twenty, not too fast. if
tEe heat IS unbearabIe at end of that time
your oven IS hot enough.
Mrs. R. L P. writes: VIII you kindly
publish q recipe for buckwheat pancakes.
and also a plain potato pudding?
BEckWheaE Cakes-NIfx and Sifr together
three cupfulS of good buckWheat meal.
a level teaspoontul Of salt Stir in one
ana one-halt cupfuls of warm, fresh milk
ana Inree-IGurthS Of cupful of warm
water Add one cupful of yeast or one
cake OF compressed yeast Beat thor
oughIy. cover and let rise over night IF
the batter IS a little sour in the morning,
add a pinch of Soda and if batter IS too
rhlck- a little warm water Do not add
as they viii make the cakes tough and
heavy
Potato DumpIings-Bon two quarts of
potatoes in their skins Let get perfectIv
beaten eggs. q tablespoonful Of butter.
salt and pepper to taste four soda bis
cult rolled and sifted. a taaspOOnful o.
minced parsley. and -four enough to form
drop into boiling salted water and cook
ten minutes