Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-17
CORN BREAD FOR BREAKFAST TILL
THE END OF THE WAR--HOOVER

A'Nt tHti'l4 Audht tult
r. loaf. place in a pan ut standard siz,
u allow To rise until iJ nearly ILLS m
pan, and bake a. or st minutes
1t is hardly practicable 20 use
Il greater percentage OF corn meal thai
d this. even in emergencies. Tor breal
+ 80 made differs very little from bake
: mush. Less corn meal can be used
!. ANA in such ease the general meth
! cd given above may be followed.
Il is possible 70 make a yeast-raiSet
corn bread without first cooking III,
! corn meal In this ease not NOR,
than one cupful OF meal should b,
Used TO four cuptuls of -four. In
b other respects the bread is mixed
= ana baked as in the above recipe
Such bread has little noticeable corn
meal havOr. Il a larger proportion
Of corn meal is used the bread will
seem dry
The above reeiue for wheat.corn
Yeast bread Was worked out foy use
with sranuIar corn meal from the fol.
lowing recipe in common use in
South Carolina with old.process meal.
South Carolina Yeast Corn Bread.
I-lie quarts fine corn meal 2Is quarts
wheat -four or ~ quarts fine corn
meal. u quarts wheat flour tea.
spoons salt, I pint mashed sweet 20.
tatOes, ! cake Yeast
Mix pint each OF the corn meal
and the flour ana add warm water
enough to form a stin batter Add
the Yeast cake. mixed with a small
amount OF water Keep the sponge
in warm place until it becomes
light Scald the meal with boiling
water, and Us soon as it is coo;
enough add it to the sponge with tn,
Hour potatoes and salt. The dough
should be just thick enough to knead
without danger OF its sticking 10 tho
board Experience will teach how
much water TO use TO secure this end
hnead Well and put in warm place
10 rise. When j., is light. form into
loaves put into bread pans. and le,
ii rise until its volume is doubled
Bake in a moderate oven
\ common though not general.
practice in New England was to ado
cooked pumpkin to the other inere.
dents in making such bread as this,
very much as sweet potato is used in
the South The sweet potato OF
pumpkin changes the flavor of the
bread somewhat and apparently fla +
cilitates the rising OF the dough i'm .
proves the textures Of the bread. and
tends to keep it moist However. ii (
sweet potato or pumpkin. either home
cooked or canned. can not be obtained
conveniently, GOOD bread can be made
without it.
Apple Corn Bread (Whestess -
. cups white corn meal Tablespoons
sugar, 2, teaspoon salt. teaspoon
soda, teaspoon cream OF tartar, %
cups MILK. tart apples pared aat
sliced
Mi Xhe DIR ingredients, add tht
milk. and beat thoroughly Add the
apples. Pour into a Well-buttered
shallow pan ana bake thirty minutes
CT longer in hot oven to soften the
at pie
THIS could be made With dried april
Gets cooked in the usual manner by
.cak'ng and cooking slowly and add
ing little sugar The juice may be |
used as sauce. This serves six OF
eight people +;
Cracking Bread (Wheatless) Il
luart corn meal, pint cracklings.
teaspoons salt, boiling water
Mix the corn meal and salt, pour (
lver this mixture enough boiling va. s
er TO moisten, but not enough 10 |
make a mush When the meal has
cooled work the cracklings into it
With the fingers. Form the dough c
nto cakes about inches long, /
inches wide and inch thick, bake {
or % minutes This bread. because {
II its large percentage OF fat, is eaten |
Without butter. and should be served d
cry hot
"CrackHngs like scraps is a
lame given to The crisp, brown meal /
issue lett after lard is tried out a
They consist OF connective tissue G
With 4 large amount OF fat adhering !
0 il. Much Of the fat can be removed
" pressure This is best done by
queezinfi them in a thin cloth while :,
hey are still warm or after they .
ave been reheated. u
Because Of the large amount of fat
u this bread, it is better food fol II
crsons who are working hard cut OF h
Oors than for those of sedentary oc. n
upations It makes l. cakes h
Crisp Corn Meal Cake (WhcatIess. Il
3 cups milk, ! teaspoon salt. ~ !
ups corn meal u
Mix the ingredients and spread on Il
hallOw battered pans to a depth OF c
bout onelourth OF an inch Bake in n
moderate oven until crisp This L
iill serve six people.
Sour Mix Corn Bread (Wheatless) C
2 cups corn meal, cups sour milk. c
tablespoons butter. tablespoons
uear white or brown, " teaspoon
alt, 2 eggs. teaspoon soda, table. Z