Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-06-27

wheat Hour, 1t Is SAID, III spite OF a
common belief 10 the contrary. Elk.
peTlmeuts have SHOWN that IN a mix.
Cd dlet ~ per cent OF the protein ami
SO per cent OF the carbohydrates in
cora meal much are dlgested. or the
corn meal FOOD energy. " per cent is
available Tor The body.
Many palalaDle dishes can be pre-,
pared from corn meal. Recipes FOL
some OF these are here presented.
/ First comes corn meal mush, which
forms the basis tor great many
I other corn dishes. This is the way to
make It;
Corn Meal Mush.
cup corn meal, / y! cups water, /
/ teas pooulul salt, Bod salted water,
add corn meal gradually and COOK one
hour.
Alush can be served in variety
| OF ways. 1t can be served not with
milk; hot with syrup; hot with butter
and sugar Ii may be cooled, cut III
slices ana fried. giving us the plain
fried mush OF the pioneers. GROUND
cooked meat may be added TO the
fried musn or one-half cup Of grated
cheese, or one-halt cup OF tomato
sauce ana one chopped sweet green
pepper.
IL is difficult 10 make a yeast bread
entirely out OF corr meal, but comblu.
ea with wheat iioli a delicious bread
can be made. The recipe is as ioi
lows.
Wheat and Corn Bread a Ioaves.)
. 20 cups corn meal, s.. cups cold
water, , cakes compressed yeast, )
cups lukeWafm water. tablespoons
sugar. H.. tablespoon salt, "a cups
white flour, tablespoons shortening.
STIR the corn meal into the cold
I water, bring TO the boiling point and
COOK in double boiler 10 minutes. Cool,
/ dissolve the compressed yeast cakes
III the lukewarm water ana add TO
| corn meal mush. Silt the sugar, salt
8 i
into corn meal and yeast mixture.
Beat thoroughly and set TO rise at TEN
perature between so degrees anu IS
degrees +. 1t should be light within
two hours. Beat it thoroughly, add
melted shortening, ii desired, and add
the remainder OF the flour; knead
thoroughly until smooth and elastic.
Set to rise as before. When double in
bulk, mold into TOUR loayes, place in
slightly warmed and creased pans,
cover and set to rise. When double
in bulk bake in steady oven (40V
degrees to AS degrees F.) for 40 to 50
minutes.
Corn Meal and Apple Pudding.
\. cup corn meal, l quart milk. /
teaspoon salt, / teaspoon ginger, "a
cup molasses, 2 cups apples, cored ana
cut in eighths.
/ Scald the milk and add the corn
meal; COOK for ~ minutes and add the
salt, ginger, and molasses. Pour in u
buttered baking dish, bake for one
hour, stirring occasionally, add the ap-
pies and bake one hour longer without
stirring. Serve with cream or pud.
/ ding sauce.
polenta.
This dish, which is commonly used
in italy, differs little from "hasty pud-
ding or mush. Sometimes cheese is
added during the cooking. Polenta is
often reheated either with tomato
sauce or q meat gravy left over from
meal or With a meat gravy made
from Il small amount of meat bought
Tor the purpose. The dish is improved
by sprinkllng each layer of polenta
with cheese. When the poenta is to
be reheated in gravy, 1t Is well to cut
it into pieces in order TO distribute
the gravy well through the mass.
Fried Corn Meal Mush.
The custom Of packing mush into
pans, cutting into slices, and frying
1t Is too common to call for specia
mention here. A less common method
used in Italy is TO spread the colo
mush out in thin layers on a boarC
and cut into small blocks. These arr
then cgged and crumbed and friel
IN deep fat.
Corn Meal and Pumpkin Pone.
quart we'll cooked pumpkin, cul
= corn meal, . cups sweet milk, table
b spoonful salt cup sugar. teaspoon
iul soda.
/ Sur the corn meal into the no
! pumpkin, then add milk, salt and 81
4 gar Add enough more corn meal t
+. make the mixture stiff enough so tina
1t viii hold its shape when droppet
from II spoon. Then stir in soda (dis
solved in boiling water. Bake an hou
and a half or longer. The longer
bakes the sweeter it seems.
cooonut Blanc Mango.
d u cup cornstarch, a cup sugar, ,
q cup cold water, cups milk, eggs, y
4. cup shredded coconut or other groun
Il nuts, "a teaspoon vanilla.
Mix the cornstarch, sugar and waite
!, together, add TO the scalded milk
" cook until Thick, smooth and gloss,
Fold in the beaten egg whites and CO
T conut and flavor with vanilla. Chi
~ In mods wet in cold water, Sery