The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1918-03-07


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Here is quick kind of corn bread.
Our grandmothers used to bake it on
a board before the open fire. You can
bake it in your oven.
Corn Dodoer.
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 a 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
cupfuls sweet milk (whole or skim),
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 ta-
bleSpOOnfuls fat, one teaspoonful salt,
one egg (may be Omitted).
Mix ingredients. Add milk, well.
beaten egg, and melted fat. Beat we'll.
Bake in shallow pan for about 80
minutes.
Spoon Bread.
An Old Southern Recipe.-Here is
an Old-fashiOned soft spoon bread the
SOutherners like. With milk or sirup
it makes 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. Beat eggs well and add with
other materials to the mush. Beat
we'll and bake in a well-greased pan
for 25 minutes in hot oven. Serve
from the same dish with spoon,
Enough for six.
Cornmeal and Milk.
Do you use cOrnmeal mush for n
breakfast food? 1t is both cheap and
good. Cooked in skinned milk instead
of water it is extra fine, and the food
valre of the dish is nearly doubled
Here is delicious cOrnmeal and
milk dessert.
Indian Pudding.
Four cupfuls milk (whOle or skim),
one-fOurth cupful Cornmeal, three
fourths teaspoonful salt zone tea
spoonful ginger, one-third cupful mo-
Iasses.
Cook milk and meal In a double boil
er 90 minutes add moassPs, 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 4 good and
nourishing dessert. Serve six.
CornmeaI and Meat.
Cornmeal is good combined with
meats. Such q 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
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.
Naffles.
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
565, "Corn Meal as a Food and Ways
of Using It." free from the depart
ment of agriculture.
cornmeaI has become Our Allyl