Every evening, Wilmington daily commercial., 1918-02-27
QUICk conn HREAD.

One cup of cornmral. cup bniIed
hominy. Work or knead ; eggs into fhe
hominy. put in | tablespoon butter
substitute or ; tablespoons ef vegetable
oil, teaspoon salt and tablespoon u
sugar and whip all together Then add
corn meal and cold milk alternately
until It will drop of the spoon IN a thick
batter. about as thick as Il thick nuIsh
The last thing stir in Tablespoons, ,i
baking pow der THIS must BE- Well
mixed Bake IN loaf and serve ~ once.
HrckWHEAr BRtAB.
Buck wheat flour > cups White floar
! ? cups, Yeast cake >. water y cup,
milk or water cups molasses cup
butter substitute ; tablespoons. s:tlt
teaspoon Add Yeast Ia lukeWarin water
~cald milk, cool TO lHkcWarm ,idd molas.c,
shortening and salt, then beat III flour
Beat vigorously and let rise Ia douGl. IN
bulk. Then beat down and put III creased
baking pan. Let rise again until double
in bulk and then bake III moderate oven
one hour.
BUcKwHEAT MuFFlNs.
Buckwheat , cups, baking powder,
teaspoons, salt | teaspoon, egg | mix
or milk and water Il cups, butter
SdAfsAitutE tui'itS i1BOltSs haAgt AtA1AsA--5'
or honey instead Of sugar, , teaspoons.
Mix and sift all dry ingredients. Beat
egg and add to liquid Then combine
the mixtures and add the shortening
The sweetener is added TO the liquid and
egg Place in creased muffin tins aud
bake about 30 minutes in moderate oeVen.
GOOD corn BREAD.
Rub butter substitute the size of an
egg into l pint of corn meal. II vege-
table oil is used as "a butter substitute Use
( tablespoons. Then make 4 batter with
the above and egg and water and
yeast cake. Set IN warm place 10 rise
about Il hours Fill small gem pans
and bake in quick oven.
CORN MEAL BREAD.
Have boiling pints of water and |
teaspoon salt Stir slowly into this :
cup of corn meal and boil for hour.
Allow this to cool and in cup of water
dissolve ! yeast cake and | tablespoon
sugar Add this to corn meal Cruel.
then add 3 tablespoons of a vegetable oil
or tablespoon of butter substitute.
Then beat vigorously. Add enough wheat
-four to make Il stiff batter and let rise to
double in bulk Then beat down and
place in creased bread pan, let rise again
then bake in moderate oven 80 To 60
minutes
GENERA l. DIRECTIONS
Always add shortening salt and swceten-
ing to scaldIng milk or to water and allow to
cool to milk warm, then add the Yeast
cake broken in small pieces. Add part
of the flour about y and beat vigorously
Then add rest of the flour and II it is
stiff bread knead well, but lightly and
quickly, adding no more -four except to
sprinkle a small amount on the bread
when beginning If one works quickly and
does not put all the weight on when kncad-
ing. the bread will not stick
knead until the air cells are even,
when YOU cut through the dough with Il
sharp knife then brush the top with oil
or grease, Throw cloth over and set
IN warm place TO rise.
When it has doubled III bulk place
on the board and knead thoroughly
Then form into loaves and place in CREASED
pans The pans should be about one-half
filled. Let rise to double in bulk.
A standard loaf (3x3 i2X9) takes from
so TO co minutes to bake.
Remove from pan, place on wire rack
to cool. Brush top with water and cover
lightly with one thickness of cheese cloth
to prevent dust from settling on it.
CoHN Il EAI. BREsp.
4 wooden spoon with a long h;tlldle
is best for stirring and mixing corn bread.
Il requires murc salt than other bread and
should be well mixed and beaten Ii