Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-03-16

WORTHY THE ATTENTION OF PRESENT
DAY COOKS.


Although corn meal IL now used
chiefly % . breakfast cereal or In the
form OF bread, yet there are many other
ways Of using Il to advantage. The par
ticies of corn meal when mixed with
water do not tend to stick together and
form an elastic dough a. wheat -four
does. This is because the protein OF
corn is lacking In tenacity allowing the
somewhat granular particles OF meal to
separate. While this is disadvantage
for some uses, like bread making, It is
an advantage In making waffies or grid
die cakes, a Il renders them very tender.
Some recipes for the use of corn meal
recommended BY the home economics
kitchen of the United States Depart
ment Of Agriculture follow:
CORN NEAL AND WHEAT wAFFLEs
112 cups water
1.2 cup white corn meal
/ IL cups milk
s cups wheat -four
s tablespoons sugar
IA tablespoons baking powder
1-2 teaspoons salt
Yolks Q eggs
Whites 2 eggs
2 tablespoons melted butter
Cook the meal In boiling water 20
minutes; add milk, dry ingredients
mixed and sifted, yolks Of eggs we'll
beaten, butter, and whites OF eggs beaten
stiff. Cook on CREASED waffle iron. These
wafies are considered by most people
better than those made with wheat four
only.
This serves six people.
coRN.MEAL PUFFs
pint milk
IL cup corn meal
4 tablespoons sugar
Ia teaspoon salt
eggs
Grated nutmeg (f desired).
Cock the milk and meal together Is
minutes with the salt and sugar. When
cool add the eggs well beaten. Bake In
cups. Serve with stewed fruit or jam.
This serves six people.
CHEESE PUDDING
quart boiling water
l tablespoon salt
IL cup milk
1-2 pound yellow corn meal
1-2 pound cheese
Into the boiling salted water pour the
corn meal slowly, stirring constantly,
and allow to boil 10 minutes; then add
most of the cheese and cook 10 minutes
more, or until the cheese is melted. Add
one-half cup of milk and cook few
minutes. Pour into Q creased baking
dish. Brown In the oven. This dish 10
improved by grating little hard cheese
over the top just before 1t 10 baked. A
good supper or lunch dish.
This pudding can be cut into slices
when cold and fried. This serves four
to six people.
INDIAN-MEAL DOUeHNUTs
"a cup milk
ia cups very fine white corn meal
11-2 cups wheat -four
IA cup butter
S-4 cup sugar
2 eggs we'll beaten
teaspoon cinnamon
2teaspoops baking powder
/ level teaspoon salt
Put milk and meal into . double boiler
and heat together for about 10 minutes.
Add the butter and sugar to the meal.
Sift together the wheat -four, baking
powder, cinnamon and salt. Add these
and the eggs to the meal. Roll ont on .
we'll Toured board; cut into the desired
shapes; fry in deep fat; drain and roll
In powdered sugar.
This makes 80 medium-sized dough-
nuts.
CORN MEAL AND FIG PUDDING
! cup corn meal
cup molasses
Soups milk Tor 4 of milk and 2 Of
creamy
/ cup finely chopped figs
2 eggs
l teaspoon salt
Cook the corn meal with 4 cups of
milk, add the molasses, figs and salt.
When the mixture is cold, add the eggs
well beaten. Pour into buttered pud-
ding dish and bake in moderate oven
for hours or more. When partly cook
ed add the remainder of the milk with
out stirring the pudding. The whites
of the eggs may be saved and used "a o
msringue for the top.
This serves or 10 people.