Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-17

hotels, local food administrators an
individuals with wide range of teste
horn breads, We have taken the 10
lowing from Farmers Bulletin 5t-
nited States Department OF Agricul
ture. Among these YOU will lin,
enough wheatless breads 10 keep tn,
NheatiesS day 10 the letter.
The two best-kuOwu types of corr
meal are called old process an,
new process. or water ground" ane
granular In general the granular
which Is used commonly in the North
requires more water and longer cook
ins than the water ground. which is
used more general yin the South. This
extra cooking is for the purpose Of
removing the quality. which has given
10 II the name granular
The results Of Investigations MAY be
summarizes as follows
In general, about 10 per cent more
water is needed for the new process
than Tor the old process meal m
some cases the meal is likely To sink
where a larger quantit yof water is
used, and under these circumstances
the mixture Of meal and water should
be- heated thoroughly before being
used IN the preparation OF such dishes
as bread In using the old process
meal it is sufficient to pour boiling
water over the meal in cold dish.
but in using the new process meal it
Is better to pour the meal into a dish
of boiling water In the latter case
the dish itself is hot and the mixture
reaches a higher temperature
Later experiments showed that in
some cases, notably that Of making
quick process breads out of new pro-
cess corn meal. it is not sufficient even
to pour the meal into hot water. but
a little cooking seems to be necessary.
The process OF soltening corn meal
for use in making bread and other
dishe such as doughuuts and waffles.
and Ia" cooking OF corn meal in water
or milk for use as a mush. have So
much in common that they will be
discussed together
In order to produce a satisfactory
flavor II seems necessary that the
mush should at some time reach the
boiling point The NEST common way
10 oil
water to come to the boiling point
and to add the meal slowly. stirring
The objection TO this
method is that there is considerable .
danger that the mush will become
lumpy and oftentimes it is inconven-
lent and unpleasant to stand over a
hot stove and stir the mixture suf-
fciently TO make it smooth 4 better
method therefore. is the following:
Put the corn meal cold water. and
salt together in the top Of a double
boiler from the lower part and boil
the mush for two or three minutes.
IN boiling it at this time there is no
danger that ii will lump.
This general method may be fo,-
lowed whenever corn meal is to be
used in bread, doughnuts, or other
fishes. In this case. however, the fin.
Il boiling is not necessary for the
neal is sufficiently heated later.
The simpler breads, like ash cake
md hoecake, are very old types close.
y resembling the bread Of primitive
'eople, and such corn breads were
made by the Indians Though easy
o prepare they are nevertheless
cry palalable.
Ash Cake i quart corn meal
easpoons salt, | tablespoon shorten. ,
NJ boiling water. ,
Scald the meal; add the salt and =
and when the miture is
col form into oblong cakes. addm, ,
lore water if necessary Wrap the i
axes in cabbage leaves, or place one j.
abba4e leaf under the cakes an one r
Yer them, and cover them with hot ,
shes
4oeCake. IIoeraNes are made Of
orn meal, water and salt Original
they were baked before an open u
re on board which for convent t
nee had a long handle attached to
At present they are cooked slowly "
nd on both sides on wellgreased t
riddle D
Corn Oodger.-The corn dodeer is =,
Ne the ash cake except it usually :,
)ntaIns a small amount Of butter
lard. The meal is scalded and
hen cool is formed into cakes and -
loked in a hot oven. =
Germ Pone. . cups corn meal. one. c
urd cup D.ter. onethird cup sour
nix or Do,temilk one-iourth tea.
)oon soda, onetourth cup wheat
our teaspoca salt, ! tablespoon
lsal, teaspoons baking powder.
Pour the water and milk over the .
lrn meal in double boiler and cook q
Few moments, or boil the water and u
our II over the corn meal and then
Id the buttermilk Silt together the
our. salt, sugar, baking powder and
lda and add 10 the corr meal when
Is cool The miYturp shoulH no mat =
lit enough to make into cake or
ZONES. II It is sitter than this. .
id LITTLE water Form into cakes
nd place In a hot. wel.ereased Par
nd bake in hot oven until brown. d
he n D. --nnuLL - L-.-l-L L-..L.l.. u