The Butler weekly times. (Butler, Mo.) 1881-1918, 1910-12-01
Recipes.
Aun, susan in wsllace's Farmer

corn ana comes IN 10 talk over the
prospect of a crop for another year,
sometimes he will say: "Acres upon
acres of corn raised in Iowa alone,
and not one piece of corn bread!'
Then know he is hungry for the
very thing have learned, by con-
slant experimenting, to make by a
rule that is all my own, and which
never fails; One pint of cornmeal,
one-half teacup of white flour, one
fourth cup of granulated sugar, one
teaspoonful of salt, one teaSpoonful
of baking powder well rounded over
top of spoon; put all this into the sift-
er and sift three times. Take a meas
uring cup or an old-fashioncd coffee
cup and fill half full Of sour cream
and then fill it level full of sour milk;
turn this into some vessel and stir
into tia scant half teaspoonful of soda,
or just enough to sweeten it; take the
same cup and measure one and one
half cups of sweet milk and stir into
the sour, one egg thoroughly beaten
and turned into the milk, where il
should be well mixed; then turn this
into the bowl containing the other
ingredients, and beat to a smooth,
thin batter, and turn into WELL
creased pan that measures Ions
inches and is 2 IA inches deep, Bake
one-half hour in a quick oven If the
oven bakes faster on the bottom, then
raise the bread from the intense heat
by means of a rack after il has been
in fifteen minutes. II should have all
of thirty minutes to reach a good bak-
ing. Ii no sour cream is to be spared
from the churning, then make the
cup full of sour milk and use two
tablespoons level full of shortening of
any sort you desire, but prefer one
of lard and one of butter-the flavor
is better. Of course, when sour
cream is used, no shortening is need
ed, and the bread is more elegant
When the bread is placed for baking,
| want the heat sharp and quick
enough to bake potatoes. A slow,
lukewarm heat will not give good re-
suits on this bread, that is a prize
winner when well baked. The
young housewife or amateur cook
may have all the assuranceof success
with this rule if she has good oven.
Oatmeal Crackers: One cup
of oatmeal, two cups of flour,
one-half cup sugar, one-half cup
butter, two teaspoons of baking
powder; mix dry oatmeal with
flour, sugar, baking powder and lit
tie salt; then rub in the butter thor
oughly; add just enough sweet milk
to make it stick together; knead a
long time and roll out, but only roll
out small portion of the dough at a
time, and use as little flour as posi-
bic in the process. Roll thin; cut in
squares, and bake in hot oven.
Cornmeal Mush: Ever since was
a little girl | have been struggling
with the task of making mush. Those
who eat this valuable article of food
have but small notion of the amount
of labor expended by the good wife
before it is ready for the table. | got
tired of going the old, beaten way
that our grandmothers trod-having
an iron kettle half full of boiling wa
ter and stirring dry meal into it-hav-
ing it work up into balls and Jumps
that must be rubbed, and pressed,
and beaten out, while | stand over
hot stove and burn my apron, scorch
my temper and wish for another
right arm to come to the rescue of
beating that thickening mass into
smoothness. Then think III hurry
the business by increasing the heat,
and am rewarded by big, hot blub-
Der flirting itself into my face, or
flattening its intense heat upon my
bare arm. When smooth, then it
must be- removed to back of range
and allowed to simmer for an hour
all the time cooking to the bottom of
the kettle, making a miserable job of
cleaning and scraping and securing
after it has soaked over night. So
much for the old way our mothers
travelled, and their mothers before
them. Now for the new rule: Four
old-fasbioned coffee cups of boiling