The Monticellonian., 1918-03-08

i z more fuel To your hudy than ta sS eupful of wheat four. . 's.sas. 5, s.s. s:, Here is quick kind of corn bread. ] Our sranduothers used to bake it on I board before the open fire. You can bake il in your oven.
 Corn Dodqer.
 Two eupfuls eornmeal one teaspoon fu1 salt, two teaspoenfuls fat. one and l thFeefourths euRfuI boiling water Pour the boiling water over the other materials Beat well. When cool, form into thin cakes and bake 20 minutes in q hot oven. Make II 1 biscuits. These crisp little biscuits are good with butter or gravy. Eat them with your meat and vegetables
 Corn Bread.
 Corn bread Is good article-is eSpe- cially good made with sour milk and soda; but sweet milk and baking pow der are satisfactory. Eggs improve the flavor and add to the food value. but may be omitted if too expensfve. Ne. I. Two eupfuls eernmeal. two eupfuis sweet milk tWhole or sFa), four teaspeonfuls baking powder. one tablespoonful sugar, two tahle- spoonfuis fat, one teaspoonfu salt, one egg (may be omittedl.
 No. ?. Two cupfulS cornmeal. two cupfuls sour milk. one teaspaonful soda, one tablespoonful sngar two ta- blPspoonfuls fat. one teaspoonful salt, i one egg tmay be emitted1.
 Mix ingredients. Add milk we'll beaten egg, and melted fat Beat well. Bake i'll shallow pan for about SC minutes.
 Spoon Bread.
 An Old Southern Reeipe.-IIere is an old-fashiened soft spoon bread the 1 Southerners like. With milk or sirup 1t makes q satisfying meal
 Two cupfuls water one eupful milk 1 fwhole or skim1, one cupfui corn meal. one tablespoonful fat. two eggs, two teaspaonfus 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 hush Beat Il for 9 minutes in hot oven. Serve from the same dish with spoon. Enough for six.
 Cornmeal and Milk.
 Do you use cornmea1 mush for breakfast food? It 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 a delicious cornmeal and milk dessert.
 Indian Pudding.
 Four cupfuls milk (whole or s<im), one=fourth cupful eornmeal. three fourths teaspoenful salt. one tea spoonful ginger, one-third eupfnl mo- lasses
 Cook milk and meal In double boil CT 20 minutes; add molasses, salt. and ginger. Pour into buttered pudding dish and bake two hours in q slow oven, or use your fireless cooker. Serve with milk This makes q 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 cornmeal. six cupfuls water. one tablespoonful fat, one onion, two cupfuls tomatoes, one pound ham, burger steak.
 Make mush by stirring the corn meal and one and one-half teaspoon fuls salt into boiling water. Cook 45 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 eornmeal 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 it. as there are at least 90 ways to use cornmeal to make good dishes for dinner. supper. lunch, or break fast. Here are some suggestions:
 Hot Breads.
 Boston brown bread, hoeeake, muf- fins. biscuits, griddle cakes.
 NaffleS.
 Desserts.
 Cornmeal moasses cake, apple corn bread. dumplings.
 Gingerbread, fruit gems.
 Hearty Dishes.
 Cornmeal croquettes, cornmeal fish, balls
 Meat and cornmeal dumplings.
 Italian polenta.
 Tamales.
 The recipes gre In Farmers Bulletin 565, Corn Meal as a Food and Ways of Using It" free from the depart ment of agriculture.
 Cornmeal has become Our Ally!
 United States Seashore Cities.