Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-08-04
THESE RECIPES TELL
HONOLULU WOMEN HOW
WHEAT MAY BE SAVED

Spoon cornbresd
cup white cornneal, cups boil
ing water, l tablespoon buttertne,
teaspoon baking powder. l teaspoon
salt l egg yolK we'll beaten, Il cup
cooked hominy. one-third cup cooked
rice, ! cup milk, egg white.
Add cornmeal gradually to boiling
water boil five minutes, add butter
inc, and let stand until cool. Adj
baking powder, salt, egg yolk well
beaten, cooked hominy and rice. and
milk. Beat two minutes, then ado
stiffly beaten egg white. Turn into
buttered pudding dish and bake in
a hot oven forty minutes.
! Rice or Cereal Scenes
cup milk, y cup boiled rice OF
other cereal, ~ cups flour, l table
spoon sugar, l tablespoon shortening
! 4 teaspoon salt, 2 level teaspoons
baking powder.
Sift together dry ingredients, add
softened shortening, lastly milk
stirred with cereal.
Graham Gems
egg, teaspoons sugar. cup milk
cup graham flour. l teaspoon bak
ing powder. pinch of salt.
Corn Bread
IL cups milk, 2 tablespoons short
ening, ~ cups corn meal, 4 cup
flour, teaspoons baking powder,
tablespoon sugar Qf desired, l tea
spoon salt.
Sift the dry ingredients into bowl:
add milk and melted shortening; beat
we'll and pour into we'll creased pan
or muffin tins and bake in hot over
about % minutes. (The old method
called for 2 eggs)
Nut Loaf
cupful rice, cupfuls toasted bread
crumbs, l tablespoonful chopped par
sley, teaspoons salt, IL cupfuis
peanuts Cor pecans) ground fine,
speck pepper, l tablespoonful butter,
/ egg beaten we'll, about cupful milk
Cook rice in boiling sailed water;
drain, add to it all the other ingredi-
ents, using enough milk to hold the
whole together. Shape into a loaf
place in baking-pan with little water
to prevent scorching, and bake twenty
minutes. Serve hot or cold with to-
mato sauce or white cheese sauce.
This loaf can be varied by adding one
tablespoonful chopped pimiento and
one cupful whole seeded raisins serv
ed cold without sauce if desired.
Rye Cakes With Honey
Two cupfuls sour milk
Two cupfuls rye flour.
One-half teaspoonful salt
Three-fourths tablespoonful soda.
Two eggs.
One-haIf cupful strained honey.
Dissolve the soda in the sour milk,
add rye flour and salt, thus forming
a thin batter; beat well and add the
eggs well-beaten. Add honey and
bake on a well-greased hot griddle.
Serve with butter and more honey.
If not desired as sweet, less honey
may be used in the batter.
Gingerbread With WhoIe-Wheat
Flour
One-fourth cupful sugar.
One-half cupful shortening.
One cupful molasses.
One-half cupful milk.
One-half tablespoonful ginger.
One-half teaspoonful cinnamon.
Two eggs.
Two cupfuls whole-wheat flour.
One teaspoonful soda, dissolved in
one-fourth cupful hot water.
Cream the sugar and shortening,
add molasses, spices, and eggs; add
alternately milk and flour, until one
cupful of flour is used. Dissolve soda
in very hot water, stir into the mix
ture, and lastly add another cupful
of flour, stir we'll, pour into a creased
baking-pan, and bake slowly for one"
half hour.
Steamed Brown Bread
One cupful whole-wheat or graham
flour.
Ore cupful yellow cornmeal.
Three-fourths level teaspoonful
salt.
One and one-half teaspoonful bak'
ing soda.
One-half cupful warm water.
One-half cupful molasses.
One cupful thick sour milk.
One cupful raisins.
Mix dry ingredients; add milk, wa
ter, molasses; mix we'll; then add the
raisins, we'll Toured. Pour into but
tered mold, cover and steam. This
may be served hot or cold. Raisins
may be omitted, if desired. When
cold. this bread makes excellent sand
wiches for the picnic lunch; partic-
ularly good with cream cheese, nuts
and lettuce.
CaraWay Rye Bread
One cupful scalded milk.
One cupful boiling water.
Four tablespoonfuls chopped suet.
One-third cupful brown sugar or
three tablespoonful mOlasses.
One-half cupful walnut meats.
Two tablespoonfuls salt.
One-fourth to I yeast cake softened
in one-fourth cupful lukewarm water.
Two teaspoonfuls caraway seeds.
Three cupfuls whole-wheat flour.
Three cupfuls rye flour.
Melt the chopped suet and add to
the milk. water, sweetening, and salt;
when lukewarm add yeast and flour;
beat we'll, cover, let rise to double
its bulk Again beat, add caraway
seeds and the walnut meats, if de-
sired Bake in two loaves or use part
for mullins.
Bran Bread With Yeast