The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-06
HOME ECONOMICS


IN oz.) v teaspoonful salt "
oz.)
Method Mix liquid, egg and
melted fat, add dry ingredients well
mixed.
Method 2-Scald corn meal with
hot liquid, add egg, melted fat and
dry ingredients. Bake in a mod
crate oven $3.50 minutes.
Approximate cost (made with
water), II cents. -
Approximate cost (made with
milk, 13 cents.
Number Of mullins, 8.
Oatmeal Mullins No.
u cup milk or water, cup
cooked oatmeal or rolleds oats, 1
egg, 2 tablespoonsful fat, l " cups
tflour, 2 tablespoons sugar, n table
spoons sugar, " teaspoonful salt,
teaspoonful baking powder.
Cook oat meal, using one part
oat meal to two parts water. "A
larger proportion of water makes TOO
soft a mush and gummy mufnns:
Mix LIQUID. oat meal, egg and melted
fat dry ingredients. Bake in mod
crate oven Is to 80 minutes. Lett
over oat meal could be used Tor TINS.
Approximate cost with water IL
cents. Approximate cost with milk,
1915 cents.
Number of mullins, 10 to IL.
These will be moist but have
nutty flavor, which Is very deslraole'
Oatmeal Mullins No. 2
IN cups milk, 2 eggs, 2 table,
spoonsful fat, 2 tablespoons1ul
sugar. teaspoonful salt, cups
rolled oats, / cup -four, 4 teaspoons
full baking powder.
Pour milk over oats and let it
soak half an hour. Add eggs and
melted fat. Add to dry ingredients,
which have been sifted together.
Bake Is to 80 minues.
Approximate cost (made with
milk, Is cents.
Makes II mullins.
These are little richer and have
a finer texture.
Rye Bread Made Into Rolls
cups rye -four, teaspoonful
salt, l tablespoonful fat, teaspoon
fuls baking powder, 1 " cups milk.
Sift dry ingredients. Add milk
and melted shortening. Knead on
planed board, put in creased pan.
Allow to rise in warm place 20 to
rs minutes. Bake in a moderate
oven IS minutes.
Approximate cost, 226 cents.
Makes 20 rolls
Rye and COrn-meal Bread
8 cups rye -four, 1 cup corn meal,
/ teaspoonful salt, teaspoonsful
baking powder, l tablespoonful
sugar, 2 tablespoonful fat, 1 " cups
milk. or milk and water.
Sift dry ingredients. Add liquid |
and melted shortening. Beat we'll,
put in creased pan. Let stand in a |
warm place 20 to 80 minutes. Bake
in moderate oven so minutes. This
dough may be baked quickly as
mullins is desired.
COrn-meal Pancakes
l cup corn meal, 1 cup flour
wheat, 2 teaspoons baking
powder 1 teaspoon salt, Y table
spoon sugar, l tablespoon melted
butter, egg, 1 cup milk.
Mix the dry ingredients, add melt
ed butter, well-beaten egg, and milk.
Bake like ordinary griddle cakes.
Oatmeal Mush
cup rolled oats, 8 cups water,
level teaspoonful of salt. Rasins
or any desired fruit may be used.
Cook the dried fruits with the
nush. but add fresh fruits just be-
ore serving
Cook the oatmeal 80 to 45 min
ties in double boiler.
COrn-meal Bread
1 cup corn meal, tablespoons or
Y cup rye -four, n cup Karo syrup,
teaspoons baking powder, " tea
spoon salt, l cup milk, 1 egg, 2
tablespoons melted Crisco or other
Method-Mix and sift dry ingredi
'nts,. add milk, then the beaten egg,
astly the melted Crisco. Mix we'll
md bake in moderate oven.
Southern Hoe Cake t
1 egg, l 2-3 cupfuls corn, / cupful
water, A tablespoonfuls baking ,,
'owder, 1 teapsoonful sugar. Beat
he egg and add water Stir i4 the ,,
dry ingredients. Nace
arefully in spoonfuls on hot grf1->
lie, which is well covered with
lightly Drowned cornmtal. Do not
o disturb the coating of meal that
he wet mixture touches the bare1
riddle. Cook slowly for Is minutes
onger. Serve hot with butter. I
Corn-meal Gems
Here is a good recipe for gemsN
Two cups of corn meal, table, {
poon salt, 2 tablespoons sugar, 70
easpoons baking powder. 1 egg, 2
shortening, liquid to mix 7
o a medium batter (about 1 cup\ !
All measurements are level full\
lift together the meal, salt, sugar
nd baking powder twice, returning