The Ordway new era., 1917-12-14

herewith publish some Of thes
recipes:
CORN MEAL AND PUMPKIN POM
One quart well cooked pumpkin
one cup corn meal, two cups swee
milk. one tablespoon salt. one cup o
sugar, one teaspoon soda.
Stir the corn meal into the no
pumpkin: then add milk, salt ant
sugar Add enough more corn mea
to make the mixture stiff enough 81
that 1t will hold its shape wher
dropped from a spoon. Then stir II
soda dissolved in boiling water)
Bake an hour and a half or longer
The longer it bakes the sweeter Il
seems.
CORN MEAL MUSH
One-half cup corn meal, one and 9
half cups of water. one teaspoon salt
Boil salted water, add corn meal
gradually and cook one hour.
Mush can be served in variety OF
ways. II can be servrd hot with
milk: hot with sirup; hot with butter
and sugar 1t may be cooled. cut In
slices and fried, giving us the plain
fried mush of the pioneers. Ground
cooked meat may be added to the
fried mush, or one-lalf cup of grated
cheese, or one-half cup of tomato
sauce and one shopped sweet green
pepper.
WHEAT AND CORN BREAD
(Four Loaves)
1t is difficult to make yeast bread
entirely out of corn meal. but COM
bined with wheat flour delicious
bread can be made The recipe is as
follows:
Two and two-thirds cups corn meal.
three and a half cups cold water, two
cakes compressed yeast, two cups
lukewarm water, three tablespoons
sugar. one and half tablespoons
salt. two and fourth cups white -four,
three tablespoons shortening.
Stir the corn meal into the cold
water, bring to the boiling point and
cook in double boiler ten minutes.
Cool. dissolve the compressed yeast
cakes in the lukewarm water and
add to corn meal mush. Sift the
sugar, salt and one cup OF -four to-
gether. and stir into corn meal and
Yeast mixture. Beat thorcly and set
70 rise at temperature between so
and IS degrees F. 1t should be light
within two hours. Beat il thoroly.
add melted shortening If desired and
add the remainder of the -four. knead
thoroiv until smooth and elastic. Set
20 rise as before When double in
bulk mold into four loaves. place in
elightly warmed creased pans. cover
and set to rise. When double in bulk
bake in steady oven l400 to
f25 degrees F. for forty-fve to
Tfty minutes.
CORN MEAL AND RICE GRIDDLE .
CAKES
Onc-half cup corn meal. one-half /
cup -four. one-half teaspoon soda, one .
teaspoon salt. one cup sour milk, one .
Gun cold boiled rice. two eggs.
Mix the dry ingredients together. |
add sour milk and rice to beaten egg
volks: stir into the dry ingredients;
fold in the beaten egg whites. Fry
on hot griddle.
CORN MEAL AND APPLE PUD- /
DING
One-half Gun corn meal, one quart .
milk, one teaspoon salt. one teaspoon .
ginger. one-balf cup molasses. two
cups apples. cored and cut in eighths. .
Scald the milk and add the corn
meal: cook for thirty minutes and
add the salt. ginger and molasses.
Pour in buttered baking dish. bake
for one hour. stirring occasionally:
add the apples and bake one hour
longer without stirring. Serve with
cream or pudding sauce.
CORN STARCH RECIPES
Cocoanut Blanc Mange-One-fourth .
cup cornstarch. one-fourth cup sugar, /
cup cold water, two cups 4
milk, two eggs. threelfourths cup /
shredded cocoanut or other ground /
nuts. one-eighth teaspoon vanilla.
Mix the corn starch, sugar and
water together, add to the
scalded milk, cook until thick, /
smooth and glossy Fold in the
beaten egg whites and cocoanut and /
flavor with vanilla. Chill in molds
wet in cold water. Serve with cream
or custard made with yolks of eggs.
Apple Souffie-Four tart apples,
four tablespoons corn starch, one ta-
blespoon -four, on-efourth cup cold
water, one-fourth teaspoon salt, one
cup boiling water, one tablespoon
butter, one teaspoon lemon, one
eighth teaspoon nutmeg, three eggs,
sugar.
Pare, core and cook apples, rub
thru a coarse sieve. Blend the -four
and corn starch in cold water. add
the butter and salt and corn starch
mixture to boiling water; cook until
thick, smooth and glossy; add apple
pulp, nutmeg, lemon juice and sugar
to sweeten. Remove from fire and
add beaten egg yolks. Fold in beaten
whites. Bake in moderate oven until
firm and smooth.
TIME TABLE