Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-10-28

One and half teaspoons salt.
Two eggs.
One teaspoon soda
One Tablespoon cold water.
There are two ways of mixing this
bread. By the first the meal, milk,
salt, butter and sugar are cooked in
double boiler for about ten minutes.
When the mixture is cool, the eggs
are added, we'll beaten, and the soda
dissolved in the water. By the other
method all the dry ingredients, in
GLIDING the soda, afe mixed together,
and then the sour milk and eggs we'll
beaten and the butter are added If
the second method is followed, the
cold water is not needed. The bread
should be baked in a shallow iron or
granite pan for about thirty minutes.
Beaten Corn Bread.
Three fourths cup white corn meal
Three-fourths cup OF wheat flour.
One teaspoonfui sugar.
One half teaspoon salt.
One tablespoon lard.
Water
Mix and sift the dry ingredients and
rub the lard thoroughly into the mir
ture by means of fork. Add little
water, enough to moisten the mixture
throughout, but not too much, as it
must be crumbly. Spread on board
and beat thoroughly with a rolling
pin or mallet, as is done with beaten
biscuits, folding it over frequently to
introduce air Roll out about one
half inch thick, cut into small pieces
and bake, in moderate oven. In
camp this can be baked in a hot
creased pan propped up before hot
fire. r
Z. Gluten and Corn Bread.
Two and -fourths cups yellow or white
corn meal
Three fourths cup gluten, rye or wheat
flour preference being in order named).
One and a half cups boiling water.
One tablespoon sugar.
One 1alf yeast cake Tor one cake, IL haste
is an object) dissolved In one-fourth cup
lukewarm water.
Two tablespoons butter, lard or a mixture
of the two. ~.
Three teaspoons salt. ~
Pour the corn meal into dish of
boiling water. 1t is not sufficient
merely to pour the boiling water over
the meal in a cold dish. If yellow
meal is used, heat it little in addi-
ton to pouring it into the boiling
water, or mix meal and water and
heat in double boiler When cool,
mix with the other ingredients and
knead thoroughly. Place in baking
tin and bake when risen sufficiently.
Parched Cornmeal Biscuits.
One cup yellow cornmeal.
Two teaspoons salt.
Two cups peanut cream.
Put the meal into shallow pan and
heat in the oven until it is delicate
brown, stirring frequently. Make the
nut cream by mixing peanut butter
with cold cream and heating. 1t should
be the consistency Of thick cream.
While the nut cream is hot, stir in the
cornmeal, which should also be hot.
Beat thoroughly. The mixture should
be of such consistency that it can be
dropped from spoon. Bake in small
cakes on creased pan.
If preferred, these biscuits may be
made with cream or with butter in
place of peanut cream, and chopped
raisins may be added, one cup being
the allowance for the quantities given
above.
Crisp Corn Meal Cake.
One cup milk
one-half cup white corn meal.
one-half teaspoon salt.
Mix the ingredients and heat
slowly until the boiling point is
reached 1t is not necessary to stir.
Spread on a shallow buttered pan
to depth of about one-fourth of an
inch. Bake i'll moderate oven until
crisp.
Boston Brown Bread.
One cup cornmaal
One cup ryemeai
One cup gra ham flour
Two and one half teaspoons soda.
One teaspoon salt
Three -fourths cup molasses.
Two cups sour milk or one and three
quarter cups sweet milk
Mix and sift the dry ingredients and
add the molasses and milk. Beat thor
oughly and steam three and half
hours in well-buttefed, covered molds.
Remove the covers and bake the bread
long enough to dry the top.
Boston Brown Bread With Fruit.
Follow reciDe for Boston brown