The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1918-01-12

. DO YOU KNOW CORN MEAL,
+ ~. 8, Dept. of Agriculture.)
7 (U. s. Food Administrations
! I. + + i. j. 1. 1. 4! i. 1. 4. 4. i.

Try corn bread and see how good II
,an be. There are many kinds. You
will wonder why you didn't use II ev-
cry day before the war.
II 10 very nourishing, too. A cup OF
,orn meal gives even more fuel to
Jour body than q cup OF wheat flour.
Here Is a quick kind OF corn bread.
Dur grandmothers used to bake II on
board before the open fire. You can
bake II in your oven.
Corn Dodger
cups corn meal, teaspoon salt,
2 teaspoons fat, TX cups boiling wat
err. :.
Pour the boiling water over the 9TH
,r materials. Beat we'll. When cool,
,or mlnto thin cakes and bake 30 min
ltes In hot oven. Makes IA biscuits.
These crisp little biscuits are good
with butter or gravy. Eat them with
your meat ana vegetables.
Corn ~ Bread
Corn bread is especially good made
with sour milk and soda; but sweet
milk and baking powder are satisfac-
tory. Eggs improve the flavor and
add to the food value, but may be
omitted If too expensive.
Corn Bread Qt
2 cups corn meal, cups sweet milk
whole or skim), A teaspoons baking
powders, tablespoon sugar, 2 table,
spoon fat, teaspoon salt, egg (may
be omitted.
Corn Bread (2)
cups corn meal, 2 cups sour milk,
| teaspoon soda, tablespoon sugar. 2
tablespoons fat, teaspoon salt, egg
(may be omitted.)
Mix dry ingredientes. Add milk,
gell-beaten egg, and melted fat. Beat
we'll. Bake in shallow pan for about
20 minutes.
An Old Southern Recipe
Here is an old-fashioned soft spoon
bread that Southerners like. With
milk or strip it makes a satisfactory
meal.
Spoon Bread
. cups water, cup milk whole or
skim, l cup corn meal, tablespoon
fat, eggs, 2 teaspoons salt.
Mix water and corn meal and bring
to the boiling point and cook min
utes. Beat eggs well and add with |
other materials to the mush. Beat |
we'll and bake in well-greased pan |
for IS minutes in a hot oven. Serve
from the same dish with a spoon. En-
ough for six.
Corn Meal and Milk
Do you use corn-meal mush for a
breakfast food? 1t is both cheap and
good. Cooked in skim milk instead |
of water 1t is extra fine and the food
value of the dish is nearly doubled.
Here is a delicious corn meal and
milk dessert.
Indian Pudding
cups milk (whole or skim, y cup
corn meal, y teaspoon salt, tea
spoon ginger, 1-S cup molasses.
Cook milk and meal in a double
boiler 20 minutes; add molasses, salt
and ginger. Pour into buttered pud-
ding dish and bake two hours in a
slow oven, or use your flreless cooker.
Serve with milk. This makes a good
md nourishing dessert. Serves six.
Corn Meal and Meat
Corn meal is good combined with
meats. Such dish Is meal in It.
elf. Try this one,
Tamale Pie
2 cups corn meal, cups water,
tablespoon fat, onion, 2 cups toma-
oes, pound hamburger steak
Make a mush by stirring the corr /.
neal and IL teaspoons salt into boil
1g water Cook As minutes. Brow
MON in fat, add hamburger and sti,
ntil red color disappears. Add salt
epper, and tomato. A sweet peppe
, an addition. Grease baking dis
ut in layer of corn-meal mush, a.
meat, and cover with musf
lake one-half hour. Serves six.
Corn Helps Us Feed the World
Ours is the splendid burden of feel
ig the world. There is no magic wa,
{ making food win the war. It GER
@ done in but one way; the way Of
and eager resolution and
ction of the whole people in everyI
hop and every kitchen and at everyl
.ble in the land.
The more corn we use the mofeI
nod can be sent abroad. There are
least so ways to use corn meal tt
lake good dishes for dinner, supper
nd breakfast. Your family is miss
lg delicious, nourishing, economica
'od If you are not serving corn-mes
shes in your home.
Here are some more suggestions:
Hot Breads
Boston brown bread.