Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1920-07-13
CORN MEAL, EARLY AMERICAN
FOOD, MAKES TASTY DISHES
Although Food Value Has Been Rec
ognized for Years, Few Dishes Are
Made of It-Several New Delicious
and Nutritious Recipes.

When the first explorers came to
America they found that ground corn
or maize was one of the principal
articles of diet with the native tribes.
The early settlers quickly recognized
its value as food( and all through
American history corn has played its
part and has been highly priced by
the people.
At present it is not used to he ex-
tent that it might be by many people
because they usually have only one or
two recipes for it's use The follow
ing recipes, tested in the kitchen OF
Home Economics of the United States
Department of Agriculture, are a little
different and all are delicious and
nutritious:
Corn Mullins With Dates.-1 cup
white corn meal, tablespoons brown
sugar or strip, l teaspoon salt, 2
tablespoons butter, l " cup milk. l
cup wheat -four, teaspoons baking
powder, egg, one-half cup dates cut
into small pieces.
Cook together the first five ingred
tents for 10 minutes in a double
boiler. When cool, add the egg, the
dates, and the -four sifted with the
baking powder. Beat thoroughly and
bake in muffin pans in quick oven,
or bake in a loaf. The bread vii!
keep in good condition longer if the
dates are cooked with the corn meal
and ether ingredients in the double
boiler.
Variety may be secured by cooking
the dates with the other ingredients
in the double boiler.
This serves six people.
Custard Corn Cake eggs, one
fourth cup sugar or light strip, l
teaspoon soda, teaspoon salt cup
sour milk, l cup sweet milk. l " cups
corn meal, one-third cup wheat flour,
2 teaspoons butter, cup sweet cream.
Beat the eggs and sugar together
thoroughly. Sift the flour, soda, and
salt together and mix with the meal.
Mix all the ingredients but the cream
and butter. Melt the butter in deep
pan, using plenty on the sides. Pour
in the batter, add without stirring
cup of cream, and bake 20 to 80
minutes. When cooked there should
be layer of custard on top of the
cake or small bits of custard distribu-
ted through it.
For economy's sake milk may be
used in place of the cream in this
recipe.
This serves six people.
Corn Meal and Rice Waffles.-One-
half cup corn meal, one-half cup
wheat flour, / cup boiled rice. 2 eggs
we'll beaten, 1 tablespoon melted but
ter, n teaspoon soda, teaspoon salt,
1cup sour milk.
Sift together the -four, soda. and
salt, Add the other ingredients and
beat thoroughly.
This serves four to six people.
Cheese Pudding quart boiling
water, l tablespoon salt. " cup milk,
" pound yellow corn meal, " pound
cheese.
Into the boiling, sailed water pour
the corn meal slowly, stirring con-
stantly: place in double boiler ard
cook for 20 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
a few minutes. Pour into creased
baking dish. Brown in the oven.
This dish is improved by grating
little hard cheese over the top just
before it is baked. This pudding can
be cut into slices when cold and fried
It will serve four to six people.
Fruit Gems.-k cup corn meal,
cup wheat -four, 2 teaspoons baking
powder, 3 tablespoons sugar. table
snoons melted butter, teaspoon salt.
I Gun milk. l cup currants or raisins'
2 eggs. / tablespoon -four reserved
for Touring currants or raisins.
Mix and sift the dry ingredients
add the milk gradually, the eggs
we'll beaten. melted butter, and rals-
ms which have been Toured. Bake
in a hot oven in buttered gem pans
rs minutes.
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