Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-05-13

70 c,pprioht. 1890. bv Mrs. ". A. wilson. al
A rioht rcscruod.J
IN THE carly colonial days corn was
undoubtedly the article of commerce
and also the staff Of life. Modern mill-
ing has made II possible for US TO utilize
tn1s wonderful sun kissed golden grain
the year round by removing tho germ
and the excess fat. which can be util.
ized Tor commercial purposes.
Cornmcal makes delicious hoe cake.
batter bread or spoon bread. cracking
cake. cornbread mullins. johnnie cake.
grtddle cake. and would like to scc
the American housewife make use OF
this wonderful all American product
the year round.
NIush is the most familiar form in
which we find cornmeal. II IL used
throughout the winter as n substantial
breakfast food.
The following are some recipes for
surpassingly good breads made from
cornmeal:
Hoe Cake
Place in n mixing bowl
{ One cup Of corrmcdl,
One teaspoon of salt.
Too tablespoons Of sirup.
TWo tablespoons of shortening,
Que tablespoon Of grated onion.
Now pour over the meal one and n
half cups of boiling water and beat to a
smooth batter. Let stand until cool
Form into fat cakes as thin as waters
between the hands and then bake in
well CREASED griddle for five minutes.
Turn frequently. These cakes can be
served with stcws, goulashes and haSheS
in place of potatoes.
This recipe for hoe cake has como to
me from an old gentleman who is about
eighty years old and who is tho son OF
one of the first settlers of Northern
Ohio. His grandparents learned to
make the cake from the Indians and his
mother improved upon and formulated
the recipe.
Batter OF Spoon Bread
Every true daughter of Dixie has her
own pct recipe for this Old aote belium
delicacy. In the days of long ago, when
NANNY could afford to have liberal
hand With cream and "aigs and sich'
this bread was as rich as cake and
must then be eaten sparingly. But old
man II. c. l.. has come ~ the res
cue and this bread is now minus the
rich ingredients. but Is palatnblc and
very good and thus may bo eaten in gen ,
erous portions without the danger OF
overheatiDg the blood stream.
The Recipe
Place in n saucepan
Tpo aud onc-half cups Of boiling
seoter,
One. half cup Of shortening,
One-hGt cup Of sirup.
Now pour in very slowly and sti,
constantly to prevent Jumping.
One cup Of cornmodt.
Cook for five minutes and then turr
into a bowl and let cool. Now add
One cup of Sificd -four.
Tioo icrcl tablespoons Of bdkin.
!. popder,
I One teaspoon Of salt.
Orc half cup ot cold tc1fcr,
Tro rclT- beaten c1Gs,
One halt teaspoon OF nutmeg.
Beat hard to mix aud then turn int
well CREASED baking dish and bake in
hot oven for thirty minutes. The fac
that il must be lifted from the dish witt
spoon and served with. n rasher o
bacon. and thus form a delicious break
fast, gives it the name of spoon bread
Cracking Cake
Mince fine four ounces Of salt pork
place in frying pan and cook slowl
ling and fat into a mixing bowl an
add
One and onc-hdt cups Of cornmedl
One cup Of boiling wdtcr.
Stir until cool and then add
One cup Of -four.
".wo iercl tablespoons Of 6akin
Hswder,
Oae teaspoon Of salt,
0ae-hat teaspoon of nutmeg.
Jhree- quarters cup of broWn su1dI
Threc- quarters cup of milk or icate,
One-haH cup Of raiSins.
Beat to mix and then turn into well