Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-17

Ter should be increased slightly. u
sour cream may De- used aud the 1ur
ter omitted This serves ,ix pcop.s
Spider Corn Bread (wheatIessI -
l'e cups corn meal cups sour milk
. / teaspoon soda I teaspoon salt
eggs. : tablespoons butter
Mix the dr. inSred.eurs Add th,
eggs well beaten and the milk. PIae,
the butter in irving pan. melt 70
and grease thu pan we'll Heat th,
pan and Turn in The mixture Plat,
IN hot oven and cook - minutes
This serves siN people.
S"eet-MiIk Corn Bread. = cups yel
low corn meal. cup wheat -four. y
cup sugar, cups milk. teaspooniuI
salt. eggs. tcaspOoniulS baking
powder.
Silt together tn corn meal. hour.
sugar. salt, and baking powder Nd
the egg we'll beaten and the milk and
bake One-halt hour in moderate
oven.
In this case as in thu recipe for
>ourmilk corn bread. the corn meal
can be cooked for short time with the
milk ii a softer bread is desired This
serves eight people
Soft Corn Bread Wheatless). Two
thirds cup rice =. cup white corn
meal. 3 cups milk or milk and water
mixed. or eggs. tabIeSp0ontulS
butter teaspoon SAT-.
Mix the rice. meal. and salt with
The milk in the top OF a double boiler,
and cook until the rice is nearly s0t'
Add the butter and the eggs Wen beat
en- and transfer to creased sranit'
baking pan. Bake in moderate oven
for an hour. Serve in the dish il
which il is baked This serves siX
people
Spoon Corn Bread (WheatIessl. -
cups water. cup milk. cup white
corn meal. tablespoon tat, tea
spoons salt. eggs
Mix the water and corn meal and
bring slowly to the boiling point JId
cook minutes AID the EGGS well
beaten and the other ingredients.
Beat thoroughly and bake in a welt
creased pan for y minutes in h2t
oven Serve from the same dish with
a spoon This serves six people.
Delicate Spoon Corn Bread Wheat.
less).-l. cup corn meal, teaspoon
full fat, tablespoon sugar teaspoon
salt, , eggs, cups milk
Mix the corn meal and milk and
bring slowly to the boiling point and
cook a few minutes, Add the butter.
sugar, salt and yolks of eggs Lastly
iold in the whites Of eggs beaten stiff
Bake in hot oven 81 minutes Serve
N the dish in which it is cooked
Corn Meal and Hominy Bread
Vine ATTEST cup cooked hOminy
cup milk, tablespoon melted fat.
sup white corn meal, eggs ~
caspoons salt
Mix the ingredients and bake 80
minutes in a moderate oven >lnla
eryes six people
Steamed Corn>Mea Bread cups
'ellow meal. I cup wheat -four. -
ups sour milk. lia teaspoons soda,
q teaspoons salt, y cup moasses.
Silt together the flour. soda. and
ALT and >,r in the corn meal mixing
thoroughly Add the molasses and
our milk. Pour into a well-butterel
mold, which should not be more than
fun A lard pail is = good
Institute Tor the mold Cover close
Y aud steam hours
Half the recipe makes Just the right
mount to steam in a l-pound coffee
In. This serves eight people
Boston Brown Bread cup corn
zeal, cup rye meal. | cup Graham
our, az teaspoons soda, / teaspoon
alt, q, cup molasses. cups sour
nix. or "A cups sweet milk,
Nix and slit the dry ingredients and
Id the m0lasses and milk. Beat thor
ughly and steam 3l2 hours in well
uttered covered molds Remove the
overs and bake the bread long
nough to dry the top This may be
lade also with 1i2 cups corn meal !
nd rye meal and no Graham hour q,
his serves eight people
Boston Brown Bread With Fruit.
oloW recipe for Boston brown bread, |
1dng to the dry ingredients a cup
/ seeded and shredded raisins or
runes or a cup Of Zante currants.
his serves eight people.
parched Corn Meal Biscuits Wheat.
ss).-12 cup yellow corn meal. ! tea. Z
)oonsalt, cup peanut butter, w cup
alter
Put the meal into a shallow pan,
eat in the oven until it is delicious
roWn stirring frequently. Mix the
1anut butter. water and salt and
eat. While this mixture is hot stir
the meal, which also should be hot n
cat thoroughly The dough should II
2 Of such consistency that It can be ii
'opped from a spoon Bake in small il