The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-02-13
MRS. SCOTT PRAISES CoRNMEAL
AS VALUABLE FOOD IN WINTER

A~~~ =
cornmeal dishes will make a pleas
ing change in his diet. Those who
have lived in the South know tha'
cornmeal is there more Of a staple ar
ticle Of food than in the North. Once
a taste Of cOrnmeal is acquired it is
seldom lost, and l have known per
sons who were so fond OF it that they
enjoyed stale corn pone or sale corr
mullins more than fresh wheat bis
cults.
There are two varieties Of corn
meal; the white and the yellow. Sc
far as food value goes there Is no dill
ference between them. believe thai
cornmeal dishes can be used every
day in the week and submit several
recipes:
Spoon Bread.
/ cup yellow or white cornmeal.
cups milk.
2 eggs.
l teaspoon salt.
/ tablespoon bacon drippings.
Put the milk on in double boiler
when boiling add the cornmeal and
salt. stirring slowly until it thick
ems, and boiled thirty-fve minutes
Separate the eggs, beat the yolks IN
til well mixed and add to the mush
beat vigorously three minutes; beat
the whites Of eggs until light and
fold in lightly; brush earthen dish
with bacon drippings and pour in mix
ture; put in moderate oven and bake
thirty-ivc to forty minutes. Garnish
TOP with bacon that has been fried
brown, or the bacon can be put on
top OF the mush after 1t has been in
the oven thirty minutes; the drippings
will make it very rich. This is served
in dish in which it is baked, and TAX
en- out with spoon, eaten with fork
That is why 1t is called spoon bread.
COrnmeal with Raisins.
! cup cornmeal.
2 cups milk.
/ cup seeded raisins.
l egg.
2 teaspoons baking powder.
2 tablespoons butter, oleomarsarine
or cooking oil.
/ teaspoon salt.
Mix cornmeal and milk together,
and the we'll beaten egg, melted but
ter or cleo; add salt, baking powder,
and raislns, which have been washed.
dried and put through food chopper;
mix all well together. Brush two pic
tins with drippings, pour in mixture
one inch thick, bake in moderate oven
twenty to twenty-three minutes, or put
into iron gem pans and bake twelve
to Is minutes; Serve warm. These
are exceptionally good in food value.
Corn and Rice POne.
2 cups cornmeal.
2 teaspoons baking powder.
! teaspoon salt.
3 eggs.
2 cups milk.
4 tablespoons butter.
] cup boiled rice.
Sift the dry ingredients into bowl,
beat the eggs, add the milk, andS stir
into the dry mixture. Stir in the but
ter and rice and pour into shallow
pans, bake in hot oven thirty min
utes.
COrnmeal Mush Favored with Cheese
2 cups cornmeal.
/ cup grated sharp cheese.
l 1-2 teaspoon salt.
/ tablespoon bacon drippings,
Put six cups OF water on 10 boil
when boiling add the corn meal and
salt slowly, stirring until it has thick.
ened; then put over water, and boil
one hour; remove from fire and add
the grated cheese and beat until the
cheese is dissolved. Brush two brick
pans with drippings, pour in the corn
meal mush; when partly cool brush
top with bacon drippings ESQ there
will be no hard crust. When cold
cut in half inch pieces, dust with -four
and brown on cake griddle that has
been brushed with drippings.
White COrnmeal Gems.
2 cups cornmeal.
/ cup flour.
/ cup cold milk.
l cup boiling milk.
5 eggs.
2 teaspoons melted butter.
! teaspoon salt.
2 teaspoons baking powder.
Put the cornmeal into bowl, add the
boiling milk, In which the butter has
been melted, and beat we'll; add the
cold milk and well beaten eggs and
salt; mix well together; sift the bak-
ing powder and -four, add slowly and
mix lightly. Have gem pans very hot
and well creased; fill half full, put In
hot oven and bake twenty minutes.
This quantity makes two dozens; US
ing one dozen for breakfast, the other
dozen for Thursday luncheon, put in
oven to warm and toast.
White COrnmeal Spider Bread with
Chopped Apples.
2 cups cornmeal.
2 cups chopped apples.
2 eggs