Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-12-20

Corn Meal Recipes


Southern Corn pOne.- The resl
southern pone contains no milk. and
IL is made Of white corn meal as fol
lows: To quart Of sifted white meal
add teaspoouful OF salt. and pour on
enough cold water 10 make Il sCft
dough. work IL until the water and
mCa! are thoroly mi1et. mold into
O5lons cakes about Ia inches thick
in the middle. put them or hot pan
on which has been spr.ukled some Of
the bran s.tted from the meal. ald
bake II a hot oven about ~ minutes.
Northern palatas 10 not. as u usual
think. care for this poBe. EEeferr.ng
lCaycuei JOAunyCdke or corn bread
instead. for which a sJ0l recipe Is
given herewith.
J0hnnycake with Sour M!lk.- Mix
/ tahlelQ oonful Of butter into cup
Of corn meal unl / cup Of white -four.
add 10 or y cup Of sugar according
10 relish. y teaspoontuI salt u tea,
spoonful soda, eggs and cup o.
sour milk. Bake In a rot oven IN shall
low pans so as TO have Il about Ia
inches thick when done.
Hot Cake or Corn Dodgers. White
corn meal is characteristic OF this
recipe. because It is southern. tho the
yellow can o. course be used. but it
should be very fine. Use !. teaspoon
fuI oi salt for pint OF meal. mix in
enough boiling water 10 make d stiff
dough, thin with cold sweet milk TO a
batter just sufl enough to spread well
on the griddIe. Bake on hot creased
gridde.
Corn Meai Pancakes with Sour Mix.
Beat egg light, pour IL cups sour
milk over It; add y teaspoonlul of
salt, / cup corn meal and / cup of
white flour into which a level tea.
spoonful of soda has been mixed;
lastly mix in l tablespoonful OF melt,
ed butter. Bake on a hot eriddle.
These can be made with sweet milk
by using teaspoonful OF baking
powder instead OF the soda.
Miss SHEPHERDS Corn Meal Pan.
cakes.-Miss Shepperd Of the Mime.
sofa University Domestic Science
school believes that corn meal gives
best results when 1t is scalded to soft
ten and swell the starchy grains and
draw out the flavor before incorpora.
ting It in the recipe Hence in making
grlddle cakes she proceeds thus: Mix
l teaspoonful each OF sugar and salt
and / tablespoonful OF -four INTO l cup
OF corn meal. and scald with y or /
cup OF boiling water. according as the
meal absOrbs the water. Mix thoroly
and let this cool, then stir in the yolk
OF egg. and thin the batter with
cold milk, sweet or sour, II sweet,
leayen with ! teaspoonful FOR baking
powder TO cup of milk; IL sour, u
teaspoonful soda to l cup Of milk.
Lastly fold in the beaten whites.
Kentucky Buttermilk Corn Mullins.
Beat egg, add 3. teaspoonful salt,
mix teaspoonful soda in l pint OF
buttermilk. add to the egg. then stir
in q pint e. cups) corn meal. and
lastly l Tablespoonful melted lard or
butter. Fill creased muffin pans half
full and bake brown.
Indian Bannock.-Scald l cup corn
meal, in which has been mixed / tea.
spoonful each Of sugar end salt l tea.
spoonful each Of sugar and salt, with
| pint OF boiling milk. When cold add
. oggs, yoks and whites beaten separ-
ately. Bake in 4 shallow dish In hot
oven, and serve from the dish like a
pudding.
Steamed Corn Bread.--Mtx 2 cups
corn meal. l cup white flour, !. cup
sugar and level teaspoonfuls salt to-
gether, and stir thoroly into 3 cups
sour milk, then mix in I. cup melted
butter Lastly add 1ig level teaspoon
fuls SODA stirred into / heaping table
spoonful OF flour, and mix into the
batter thoroiy. Put in a creased pud-
ding pan. and steam for 3 hours. If
you use sweet milk, substitute 3 level
tCaspoonfuls Of baking powder for the
soda.