Evening star., 1914-04-17
~ TEE
kIT1G65HEH &c
PANTRY
Cornmeal Pancakes.


cups flour
One-half cup cornmeal
IL tablespoons baking powder.
IL teaspoons salt
One-third cup sugar
= cups boiling water.
Ia cups milk
L egg.
Add meal to boiling water and boil five
minutes; turn into bowl. add milk and
remaining dry ingredients mixed and
Sifted. then the egg well beaten. and but
ter. Cook Oh a creased griddle.
Cornmeal and Wheat Wafles.
IL cups water
one-half cup white cornmeal.
IL cups milk.
; cups -four
} tablespoons sugar
IA tablespoons baking powder.
IL teaspoons salt.
olkS > eggs.
Whites eggs
tablespoons melted butter
Cook the meal in boiling water twenty
minutes; add milk dry ingredients mixed
and sifted, yolks of eggs well beaten,
butter and whites of eggs beaten stiff
Cook on a creased waffle iron
Indian Pudding.
) cups milk.
one-third cup cornmeal
One-half cup moasses.
! teaspoon salt.
! teaspoon ginger.
Cook milk and meal in a double boiler
twenty minutes: add molasseS salt and
ginger: pour into buttered pudding dish
and bake two hours in slow oven Serve
with cream.
Cornmeal and Fig Pudding.
! cup cornmeal.
cup moiasses
cups milk Tor of milk aud . of
cream.
cup finely chopped figs.
> eggs.
/ teaspoon salt.
Cook the cornmeal with four cups of the
milk, add the figs and salt. When the
mixture is cool. add the eggs well beaten.
Pour into a buttered pudding dish and
bake in a moderate oven for three hours
or more. When partly cooked. add the
remainder Of the milk without stirring
the pudding.
Cornmeal and Apple Pudding.
For the figs in the above recipe substi-
tute a pint of finely sliced or chopped
sweet apples.
1t is often possible to substitute corn
meal for part of the flour in making
cakes. In some cases there is no special
advantage in using it. but it is well to
know that it can be used in emergencies.
i'll making doushnuts, however there is
a decided advantage in substituting corn
meal for part of the -four for dough
SO made are more likely to be tender.
Indian Meal Doughnuts.
Three-fourths cup milk.
IL cups very fine white cornmeal.
IL cups wheat flour.
One-fourth cup butter
Three -fourths cup sugar.
= eggs well beaten.
] teaspoon cinnamon.
| = teaspoons baking powder.
l level teaspoon salt.
| Put milk and meal into double boiler
and heat together for about ten minutes
Add the butter and sugar to the meal
| Sift together the wheat flour, baking pow
! ders cinnamon and salt. Add these and
the eggs to the meal. Roll out on a well
shapes: fry in deep fat; drain and roll
| in powdered sugar.
| Zuni Indian Bread.
| cup white cornmeal.
cup yellow cornmeal.
| l cup water.
l teaspoon salt.
| One-eighth teaspoon cayenne.
! / cup chopped suet
! Mix all well together; form into roll.
about five inches long; roll in creased
paper, and bake in moderate oven one
| hour. Serve hot.
Savory Eggs.
Poach as many eggs as are required
! Usually this is one egg per person
Place each poached egg in a little
scalloped dish and pour over the eggs
j a little white sauce. made in the usua
way with little chopped parsley. sail
and pepper added. The sauce shoulG
be made so that it is ready when the
eggs are poached, that all may be
served hot.
Banana Whip.
Stir six ripe bananas and the juice OF
one lemon with two tablespoonfuls of
granulated sugar to a cream. Stir into
this one-haf cup of walnuts chopped
fine Arrange in a dish and cover with
one-half pint of cream whipped stlf.
Serve cold.