Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-05-18
PUTTING THE meal" IN CORNNIEAL WILL
HELP REDUCE THE HIGH COST OF LIVING

two and one-half cups white flour,
| three tablespoons shortening.
| Stir the cornmeal into the cold wa
| ter, bring to the boiling point and cook
| in double boiler ten minutes. Cool, dis
| solve the compressed yeast cakes in. the
fukewarm water and add to cornmeal
mush. Silt the sugar, salt and one cup
flour together. and stir into cornmeal
and yeast mixture. Beat thoroughly
and set to rise at temperature between
so and SO degrees. 1t should be light
within two hours. Beat 1t thoroughly,
add melted shortening. if desired, and
add the remainder Of the -four; mead
thoroughly until smooth and elastic.
Set to rise as before. When double In
bulk mold into four loaves place in
slightly warmed and creased pans,
cover and set to rise. When double
in bulk Sbake in a steady oven 400 to
425 degrees for forty five to fifty min
utes.
hcornmeal and Rice GriddIe Cakes.
One-half cup cornmeal, one half cup
-four, one half teaspoon soda, one tea
spoon salt, one cup sour milk, one cup
cold boiled rice. two eggs.
Mix the dry ingredients together, add
sour milk and rice to beaten egg yolks.
stir into the dry ingredients, fold in
the beaten egg whites. Fry on hot
griddle.
cornmeaI and Apple Pudding.
One-half cup cornmeal, one quart
milk, one teaspoonful salt, one teaspoon
ginger. one-half cup molasses. two cups
apples, cored and cut in eighths.
Scald the milk and add the cornmeal,
cook for thirty minutes and add the
salt, ginger and molasses. Pour In a
buttered baking DISH bake for one
hour. stirring occasionally: add the
apples and bake one hour longer with
out stirring. Serve with cream or
pudding sauce.
This dish, which is commonly used
in Italy. differs little from "hasty
pudding" or mush. Sometimes cheese
Is added during the cooking. Polenta
lis often reheated either with tomato
sauce or meat gravy left over from
q meal or with meat gravy made
from a small amount Of meat bought
for the purpose. The dish is improved
by sprinkling each layer Of polenta
WIFI Cheese. WHEN Tie pOloIlCa IS TO De
reheated In gravy, it is we'll to cut it
into pieces in order to distribute the
gravy we'll thru the mass,
Fried Cornmsal Mush,
The custom Of packing mush into
pans, cutting into slices and frying it
is too common to call for special men
ton here. A less common method used
in Italy is to spread the cold mush in
thin layers on board and cut into
small blocks. These are then egged
and crumbed and fried in a deep fat.
cornmeai and Pumpkin Pone.
One quart well-cooked pumpkin, one
cup cornmeal, two cups sweet milk, one
tablespoon salt, one cup sugar, one
teaspoon soda
Stir the cornmeal into the hot pump
kin; then add milk, salt and sugar Add
enough more cornmeal to make the
mixture stiff enough so that it will hold
it's shape when dropped from q spoon.
Then stir In soda, dissolved in boiling
water Bake an hour and half or
longer The longer it bakes the sweeter
1t seems.
Coooanut Blanc Mango.
One-fourth cup corn starch, one
fourth cup sugar one-fourth cup cold
water two cups milk, two eggs, three
fourths cup shredded cocoanut, or
other ground nuts; one-half teaspoon
vanilla
Mix the corn starch, sugar and water