The Glenwood post., 1914-02-21

| Washington, ID. C.-tBy Mail)-The
peculiar consistency of corn meal.
VIII eh is disadvantage under some
ing griddlecakes or waffles, for IT
renders them very tender. Among the
recipes which a rev farmers bulletin
| No. 565l of the department of agri-
Corn Meal Pancakes
Two cups of lour, one half cup corn
meal, lstablespoons baking powder,
llsteaspoons salt, one-third cup sugar,
u cups boiling water, ~ cups milk,
l egg.
Add meal to boiling water and boil )
minutes; turn into bowl, add milk and
remaining dry ingredients mixed and
sifted, then the egg well beaten, and
butter. Cook on = creased griddle.
Corn Meal and Whsat
One and one-half cups water, VI cup
white corn meal, ~ cups milk, 3 cups
flour, tablespoons sugar, IN table
spoons baking powder, IN teaspoons
salt, yolks 2 eggs, whites 2 eggs, 2
tablespoons butter.
Cook the meal in boiling water 20
minutes; add milk, dry ingredients
mixed and sifted, yolks of eggs Well
beaten, butter and whites of eggs beat
en- stiff. Cook on q creased waffle
iron.
There is also large variety of pop
ular and very nutritious puddings that
may be made with corn meal although
rice is probably more frequently used.
The department s experts in nutrition
suggest that the housewife try these:
Indian Pudding
Five cups milk, One-third cup corn
meal, u cup molasses, teaspoon salt,
l teaspoon ginger.
| Cook milk and meal in a double
boiler 20 minutes; add molasses, salt,
and ginger; pour into buttered pud
ding dish and bake hours in slow
oven; serve with cream.
Corn Meal and Fig Pudding
One cup corn meal, l cup molasses, 6
cups milk Tor 4 of milk and of
cream, l cup finely chopped figs,
eggs, teaspoon salt.
Cook the corn meal with cups Of
the milk, add the figs and salt. When
the mixture is cool. add the eggs wei
beaten. Pour into buttered pudding
dish and bake in a moderate oven FIR
3 hours or more. When partly cooked
add the remainder of the milk withoG.
stirring the pudding.
Corn Meal and Apple Pudding
Three-fourths cup milk, Ia cups
very fine white corn meal, 1A cups
flour, a cup butter, y cup sugar, ,
eggs well beaten, l teaspoon cinnamon,
teaspoors baking powder, level tea
spoon salt.
Put milk and meal into q double
boiler and heat together for about 10
minutes. Add the butter and sugar to
the meal. Sift together the wheat.
flour, baking powder, cinnamon, and
salt. Roll out on a we'll floured board;
cut into the desired shapes; fry in deep
fat; drain and roll in powdered sugar
Corn meal, because it requires long
cooking, is peculiarly adaptable for
like all finely divided foods which are
cooked in water, it can easily be
brought to uniformly high tempera
ture, and there is no danger, as there
is in cooking large pieces of meat, for
example, that some parts will be cool
when the food is put into the cooker.
The large amount of water with which
it is combined is also of advantage, for
water has a very high specific heat,
and for this reason cools off compara-
lively slowly. In cooking corn meal in
the fireless cooker, hours at leat
should be allowed.
A recipe for corn meal mush made
in the fireless cooker is as follows:
One cup meal, teaspoon salt, 41a
cups water, milk, or milk and water.
Mix the ingredients and bring them
to the boiling point. Place the pail in
the cooker and leave for from to 10
hours. If the pail holding the mush
is set into another pail of hot water
before being placed in the cooker, the
heat will be retained better, but wheth-
or this is necessary or not depends on
the efficiency Of the cooker.
The new bulletin just issued, whicn
| gives these recipes and Others, is enti-
tied. "Corn Neal - = Food and Ways
of Using It," and may be had free
upon application to the United States
Department of Agriculture.
TaA Glsawood policemen have the