Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-10-15
Tested Recipes by The
Stars Household Ex-
pertain Oatme a |
Bread Made With the
Addition of Prunes.

| or all the substitutes for wheat.
corn is the most nourishing. palatable
and economical. Mixed with wheat
| hour in the proportion of one cup of
cornmeal to three cups of either
, graham or white flour. it makes excel
lent bread and biscuit. In the south.
however. as We wen know, cornmeal
has always been used alone for de-
licious breads. What southern cook
does not know how to make cold
water pone bread. hot-water corn
cakes, corn meal batter cakes and egg
bread? Several of the following re-
ceipts are used by famous cotton
belt cooks:
Cold-Watcr POne Bread.
Place a thick skillet over slow
fire and sprinkle it lightly with corn
meal. To one quart of cornmeal and
one level tablespoonful of salt add
about one quart of cold water
enough to make a thick mush. The
amount of moisture viii vary accord
ing to whether the meal is ground
fine or COARSE Make the mush into
small PONIES or loaves, thick or thin,
as you prefer, and lay them on the
Drowned corn meal in the skillet.
Place the skillet on the rack in the
oven, where the pones will brown
quickest, and let them cook for about
half an hour. The oven should be
hot. AS soon as they are done, serve
them with butter or with boiled
dinner. The pones are delicious when
crnmbled in milk. BY spreading them
very thin and patting them fiat with
spoon dipped in cold water you can
make them into delicious waters or
crackers.
Corn Meal Batter Cakes and Mullins.
To two cups of corn meal add one
half cup of white flour and one heap
ing teaspoon of baking powder. Mix
the ingredients to a thin batter with
sweet milk. Add one egg and dror
the batter by SpoonSful on a hot
creased griddle. The cakes are very
good without the egg and the -four
and sour milk and soda can be used
IN place of the sweet milk and bak-
ing powder. If you omit the flour.
make the batter slightly thicker
Serve the cakes with sirup or honey
tor mullins use the same ingredients
put make the batter thick, and bake
IN hot, creased muffin rings in a quick
oven.
When making egg bread. follow the
above receipt. but omit the flour, and
BAKE the mixture in a creased pan in IA
quick oven. When it is done. cut it into
squares and serve it hot with butter
A teaSpoonful of melted lard or bacon
grease added to the batter in each of
the above receipts increases the richness
of the bread
Hot-water Corn Cakes-Add one tea
spoonful of salt and one tablespoonful
of lard, or some substitute for it, to one
pint OF corn meal then add boiling. water
Whiie you stir the mixture well to make
a thick, smooth dough. Spread it out
III cakes on Il creased griddle, and cook
II slowly on top of the stove When it
is Drown on one side, turn it and let it
brown on the other side. Serve the
cakes hot with butter, syrup or meat.
Steamed Brown Bread.
To three cupfuls of corn meal add one
cupful of graham or white flour. one
half cupful of dark molasses, one
teaspoonful of salt, two teaspoonfuls of
soda, one egg and three cups of sour
milk. Mix the ingredients WELL then
grease one-pound baking powder tins
and fill them two-thirds full of the mix
ture. Put the covers on tight and set
the cans in kettle that has a folded
cloth in the bottom. Fill the kettle with
boiling water to within two inches of
the tops of the cans, then cover the
kettle and let the water boil for four or
five hours, or even longer if it is con-
venient Long cooking improves the
flavor. Add more boiling water as the
water evaporates. After the bread has
cooked fifteen minutes, the cooking may
be continued in a fireless cooker
Grits and Hominy.-Fine grits and
hominy made of corn are delicious
foods. The dry, coarse hominy that
you can buy ready for cooking is ex-
cellent and inexpensive, but it re-
quires long cooking. 1t is a good
plan to cook q large quantity at one
time and to can what you do not want
for immediate use. After it is thor
oughly cooked, it is best mashed and
seasoned with bacon grease and fried
slightly in a skillet.
Grits Bread.-Mix one cup of cooked
grits, one cup of cornmeal and one
half teaspoonful of salt, and make a
batter by adding one cup of sour milk
in which is dissolved one-half tea
spoonful of soda. If you use sweet
milk instead of soda and sour milk,
e;ft ona laval acnnonfu1 of II;