Imperial Valley press., 1914-02-16

Ash Cake-One quart cornmeal
two teaspoons salt, one tablespoon
lard or other shortening; boiling wa.
ter.
Scald the meal; add the salt and
shortening, and when the mixture is
cool form it into oblong cakes, add
ing more water if necessary. Wrap
the cakes in cabbage leaves, or place
one cabbage leaf under the cakes and
one over them, and cover them with
hot ashes.
Hoe Cake-Hoe cakes are made out
of cornmeal, water and salt. They
were originally baked before an open
/ fire on a board which for convent
ence had a long handle attached to
it. At present they are cooked slow
4 " and on both sides on we'll
creased griddle.
Certain dishes made of Indian corn
have become identified with certain
localities and thus we have particu-
lar recipes bearing the names of
these localities. For instance, there
is South Carolina corn bread:
South Carolina Corn Bread-One
and one-half quarts fine cornmeal,
two and one-half quarts wheat flour,
or two and one-half quarts corn flour.
one and one-half quarts wheat flour,
two teaspoons salt, one pint washed
sweet potatoes, one cake yeast. Mix
one pint each of the cornmeal and
the -four and add warm water enough
to form a stiff batter. Add the yeast
cake mixed with small amount of
of water. Keep this sponge in
warm place until it becomes light.
Scald the meal with boiling water
and as soon as it is cool enough add
it to the sponge.
Boston Brown Bread may be made
as follows: One cup cornmeal, one cup
rye meal, one cup graham flour, two
and one-half teaspoons soda, one tea
spoon salt, three-fourths cup molas-
ses, two cups sour milk or one and
three-fourths cups sweet milk. Mix
and sift the dry ingredients and add
the molasses and milk. Beat thor
oughly and steam three and one-half
hours in well-buttered covered molds.
Remove the covers and bake the bread
long enough to dry the top.
This may be made also with one
and one-haf cups cornmeal and rye
meal and no graham flour.
Boston Brown Bread with Fruit
Follow recipe for Boston brown
bread, adding to the dry ingredients
a cup of seeded and shredded rails
ins or prunes or cup of Zante cur
rants.
Boston Brown Bread with Cream
One cup rye meal, one cup cornmeal,
one teaspoon salt, one-half cup mo-
lasses, two eggs, one and one-hali
cups thin cream. Sift the dry in
gradients. Add molasses, wolks of
eggs well beaten and cream; lastly.
fold in the whites of eggs beaten
stiff. Pour mixture into buttered
mold, steam three hours; then bake
one hour in a moderate oven.
Italy has also contributed to the
list of palatable dishes which may be
evolved from cornmeal. An instinc-
tive attempt on the part of Italians
to supply the body with all the food
elements required, by means of one
dish, has resulted in "Polenta."
This dish, which is common in
Italy, differs little, except in name,
from hasty pudding, though it is
served in very different ways, some
times cheese is added during the
cooking. Polenta is often reheated
either with tomato sauce or a meat
gravy left over from meal or with
meat gravy made from a small
amount of meat bought for the per-
pose, or with half tomato sauce and
half meat gravy. In any case, the
dish is improved by sprinkling each
layer of polenta with cheese. When
the polenta is to be reheated in gravy
it is well to cut it into small pieces
in order that the gravy may be well
distributed through the dish.
TWO CORNMEAL THE INDIANS.
Tomato Sauce for Polenta-Two ia
blespoons butter, two tablespoons
-four, one cup thick strained tomato
juice, salt and pepper. Melt the but
ter, cook the -four thoroughly in it;
add the tomato juice and seasonings,
and cook until smooth, stirring con-
stantly.
Another attempt to produce bal
anced ration in one dish has been
made by the natives Of Jamaica. 1t
is called "Stamp and Go" and con-
sists of salt fish, lard and corn meal,