Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-10

Mix and sift the dry ingredients. add
the molasses and milk, stir until well
mixed Turn into we'll creased mods
and steam three and one half hours
The cover should be creased before
being placed on the mold The mold
should never he filled more than two
thirds full
Corn Fritters.
One cup of corn.
One egg.
Enough corn -four to chicken.
One-half teaspoon of salt
II fresh corn is used add sweet
milk to soften. Canned corn is sof,
enough.
Baked Ind an Pudding.
Seald one-half of three pints of
milk.
Threefourths of cup of corn
meal
Butter the size of a Walnut.
One teaspoon OF salt
ouNsuuil ltdNputH VI SlUgeTt
One half cup Of molasses
Bake this quantity three hours, stir.
ring occasionally. Butter the baking
dish.
Corn WaHies
One cup Of corn flour.
One half cup Of corn meal
One and one.eighth cups of sour
milk
Ffve-eghths teaspoons Of soda
One and one halt teaspoons of bak
ing powder
Three.fourtbs teaspoon Of salt.
Three eggs beaten separately
The whites of the eggs being added
last
Sweet Potato Pone.
Use raw sweet potatoes
One cup of sweet potatoes grated
Two eggs
Oneh sup of sugar,
Three teaspoons OF molasses.
Butter the size Of walnut.
Onehalf cup of sweet MILK.
Add any seasoning you may desire
such as nutmeg cinnamon, etc Bake
about one.half hour until done.
Chocolate Corn Starch Pudding.
With one pint Of milk use
One spare Of chocolate.
Four teaspoons of sugar.
Two tablespoons OF corn starch.
One teaspoon of vanilla
Cook until thick, and serve with
cream.
Towards the latter part OF the af
ternoon, a talk on corn as a food was
given by Miss Helen Glotieder, super
visor OF the county She told of the
importance of corn in this country
The history OF corn grew with the
history Of America Before the dis
and today the people of France do not
know how to use il. but We people
of America do know how to use i
Corn Is one of the most importan,
OF Americas products, growing in the
north. south and even in central Amer
lea.
She spoke of the different types OF
corn. Some being as large as one s
thumb. some ears grew TO he four
teen inches long, and some corn TWEEN
ty feet tall There is also dwarf
corn which Is four feet tall. But mos,
familiar of all these types Of corn
to us is the sweet corn and the pot
corn.
The United States is the greatest
corn raising county in the world It's
corn crops are immense.
A letter from soldier from fan
off country said he noticed but very
little corn growing in the fields. II
was mostly wheat and rye. And Il
there happened to be any corn grow
ing In the fields, Il was planted with
ONLY one kernel to hill. And It was
Ali done by hand This Is far different
from the way we plant corn and ii
islnp to rs to relieve the situation.
Corn is almost complete food. II
is riyh in fats. proteins and mineral
matter The Italians are great users
of corn, especially among the poorer
Glasses They use corn meal in a
combination with beans, olive oil
aud treen stufs Corn oil, corn meal
corn -four and corn starch, hominy
green corn. dried, canned or fresh
corn can be introduced in almost
every dish Use corn syrfp instead OF
sugar. corn -four in baking, and make
desserts With corn starch, and In veg
etahfs use homIny
II would be a great disadvantage
not tdii#ye corn aerops on which Il