Gilpin observer., 1918-03-07

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Here is quick kind of corn bread.
Our grandmothers used to bake 1t on
board before the open fire. You can
bake it in your oven.
Corn Dodger.
Two cupfuls cornmeal, one teaspoon
full salt, two teaspoonfuls fat, one and
three-fourths 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 n good ARTICLES 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 expensive.
No. 1. Two cupfuls cornmeal. two
" 70
four teaspoonfuls baking powder,
one tablespoonful sugar. two table
spoonfuls 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 strip
1t makes a satisfying meal.
Two cupfuls. water, one cupful milk
(whole or skfm), 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 well-greased pan
for % minutes In a hot oven. Serve
from the same dish with a spoon.
Enough for six.
cornmeaI and Milk.
Do you use cornmeal mush for a
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 sllim),
one-fourth cupful cornmeal, three
fourths teaspoonful salt, one tea
spoonful ginger, one-third cupful mo-
lasses.
Cook milk and meal in double boil
er 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 good and
nourishing dessert. Serve six.
cornmeal and Meat.
Cornmeal is good combined with
meats. Such n dish is meal in itself.
Try this one.
Tamale Pie.
Two cupfuls cornmeal, six cupfuls
water, one tablespoonful fat one onion,
two cupfuls tomatoes, one pound ham
burger steak.
Make a mush 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-
fins, biscuits, griddle cakes.
Naflles.
Desserts.
Cornmeal molasses cake, apple corn
bread, dumplings.
Gingerbread, fruit gems.
Hearty Dishes.
Cornmeal croquettes, cornmeal fish,
balls.
Meat and cornmeal dumplings.
italian polenta.
Tamales.
The recipes are In Farmers Bulletin
585, "Corn Meal as Food and Ways
of Using It." free from the depart
ment of agriculture.
CornmeaI has become Our AilyI
United States seashore cities.