Mountain Home Republican. [volume] (Mountain Home, Idaho) 1915-1946, 1918-03-23

i 1t is very nourishng, too. 4
4, cupful of cornmeal gives even Il
z more fuel to your body than a Z
/ X cupful of wheat flour.
a.aaH$'s'
Here is quick kind of corn bread.
Our grandmothers used to bake it on
a board before the open fire. You can
bake 1t in your oven.
Corn Dodger.
Two cupfuls cornmeal, one teaspoon
full salt, two teaspoonfuls fat, one and
threefourths cupful boiling water.
Pour the boiling water over the
other materials. Beat well. When
cool, form into thin cakes and bake
! 30 minutes in hot oven. Make IA
biscuits. These crisp little biscuits
are good with butter or gravy. Eat
them with your meat and vegetables.
Corn Bread.
Corn bread Is good ARTICLES espe-
cially good made with sour milk and
der are satisfactory. Eggs improve
the flavor and add to the food value,
but may be omitted IL too expensive.
No. l. Two cupfuls cornmeal, two
cupfuIs sweet milk (whole or sklm),
four teaspoonfuls baking powder,
one tablespoonful sugar. two table
sp0onfus fat, one teaspoonful salt,
one egg (may be omitted.
No. 2. Two cupfuls cornmeal, two
cupfuls sour milk, one teaspoonful
soda, one tablespoonful sugar, two ia
blespoonfuls fat, one teaspoonful salt,
one egg (may be omitted.
Mix ingredients. Add milk, we'll
beaten egg, and melted fat. Beat well.
Bake In shallow pan for about 30
minutes.
Spoon Bread.
An Old Southern Recipe.-Here Is
an old-fashioned soft spoon bread the
Southerners like. With milk or sirup
it makes q satisfying meal.
Two cupfus water, one cupful milk
(whole or skim), one cupful corn
meal, one tablespoonful fat, two
eggs, two teaspoonfuls salt.
Mix water and cornmeal and bring
to the boiling point and cook five min
utes. Beat eggs well and add with
other materials to the mush. Beat
well and bake In a well-greased pan
for % minutes in hot oven. Serve
from the same dish with d spoon.
Enough for six
cornmeaI and MIX.
Do you use cornmeal mush for n
breakfast food? 1t is both cheap and
good. Cooked in skinned milk instead
of water it is extra fine, and the food
value of the dish Is nearly doubled.
Here is delicious cornmeal and
milk dessert
indian Pudding.
Four cupfuls milk (whole or skin),
one-fourth cupful cornmeal, three
fourths teaspoonful salt, one tea
spoonful ginger, one-third cupful mo-
lasses.
Cook milk and meal in a double boil
err 20 minutes; add molasses, salt, and
ginger. Pour into buttered pudding
dish and bake two hours In slow
oven, or use your fireless cooker. Serve
with milk. This makes a good and
nourishing dessert. Serve six.
CornmeaI and Meat.
Cornmeal is good combined with
meats. Such dish is a meal In itself.
Try this one.
Tamaie PIE.
Two cupfuls eornmeal, six cupfuls
water, one tablespoonful fat, one onion,
two cupfuIs tomatoes, one pound ham,
burger steak
Make mtish by stirring the corn
meal and one and one-half teaspoon
fuls salt into boiling water Cook As
minutes Brown onion In fat, add ham,
burger and stir until red color disap-
pears. Add salt, pepper and toma-
to. A sweet pepper is an addition.
Grease baking dish, put in layer Of
cornmeal mush, add seasoned meat, |
and cover with mush. Bake one-half |
hour. Serve six.
Corn Helps us Feed the World.
The more we use the more food |
can be sent abroad. You need not tire
of 1t, as there are at least so ways
to use cornmeal to make good dishes
for dinner. supper, lunch, or break
fast. Here are some suggestions:
Hot Breads.
Boston brown bread, hoecake, muf-
ins, biscuits, griddle cakes.
Naffles.
Desserts.
Cornmeal molasses cake. apple corn
bread, dumplings.
Gingerbread, fruit gems.
Hearty Dishes.
Cornmeal croquettes, cornmeal fish
,alls.
Meat and cornmeal dumpllngs.
Italian polenta.
Tamales.
The recipes are In Farmers Bulletin
65, "Corn Meal as a Food and Ways
+ Using It." free from the depart
nent of agriculture.
cornmeaI has become Our Ally!
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United States Seashorc Cities.