The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1918-03-28


Here is n quick kind OF corn bread.
Our grandmothcrs used to bake II on
n board before the open fire. You can
bake 1t In your oven.
Corn Dodser.
Two cupfuls cornmcal. 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 n 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-
clally 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 he omitted II too expensive.
No. I. Two cupfuls cornmcal, two
cupfuls sweet milk (whole or skim).
four tcaspoonfuls baking powder,
one tablespoonful sugar, two table
spoonfuls fat, one ~tcaspoonful salt,
one ~ tmay be omitted).
No. .. Two cupfuls cornmenl, two
cupfuls sour milk, one t~easpoonful
soda, one tablespoonful sugar, two tn
blespoonfuls fat, n ~teaspoonful salt,
one egg (may be omitted.
Mix ingredients. Add milk. we'll
beaten egg, and melted fat. Rent well.
Bake In shallow pan for about 80
minutes.
Spoon Bread.
An Old Southern Reelpe.-Here Is
an old-fashioned soft spoon bread the
Southerners like. With milk or strip
II makes a satisfying meal.
Two cupfuls 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. Bent eggs well and add with
other mate -io!s to the mush. Bent
we'll md bake In a well-grcased pan
for % minutes In n hot oven. Serve
from the same dish with a spoon.
Enough for six.
cornmeai and MIX.
Do you use cornmeal mush for a
breakfast food7 It IL 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 skim).
o~ne-fourth cupful cornmeal. three
fourths t%easpoonful salt, one tea.
spoonful ginger, one-third cupful mo-
lasses.
Cook milk and meal In n double boil
or 30 minutes; add molasses, salt, and
ginger. Pour into buttered pudding
dish and bake two hours In n slow
oven. or use your fireless cooker. Serve
with milk. This makes n good and
nourishing dessert. Serve six.
cornmeal and Meat.
Cornmcal is good combined with
/ meats. Such n dish Is a meal In itself.
3 Try this one.
. Tamaie Pie.
Two cupfuls cornmeal. six cupfuls
! water, one tablespoonful fat, n onion,
two cupfuls tomatoes. n pound ham
/. burger steak.
+. Make n mush by stirring the corn.
meal and one and one-half teaspoon.
. fuls salt into boiling water. Cook A.
minutes. Brown onion In fat, ndd ham
burger and stir until red color disap.
pears. Add salt. pepper. and toma'
to. A sweet pepper IL mn addition
Grease baking dish. put In layer OF
corrmeai 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 II, as there are at least 20 ways
TO use cornmeai 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.
e Nafles.
Desserts.
Cornmeal molasses cake, apple corr
bread. dumplings.
Gingerbread, fruit gems.
Hearty Dishes.
Cornmeal croquettes, cornmeal fish
D, balls.
Meat and cornmeal dumpllngs.
Italian polenta.
Tnmnlcs.
The recipes are In Farmers Bulletlr
500. Corn Meal ms q Food and Way
OF Using IT," free from the depart
ment Of agriculture.
y cornmeaI has become Our Ally!