The Birmingham age-herald., 1920-07-22
Tasty Cornmeal Dishes

when the first explorers came to Amer lea they found that ground corn or maize was one Of the principal articles of diet Wlth the native tribes. The early se.- tlers quickly recognized its value as Iood' and all through American history corn has played it's part and has been highly .prized by the peiple.
 At present it is not used to the extent that It might be by many people because they usually have only one or two recipes TOT It's use. The following recipes. tested Tn the kitchen of home economies of the department of agriculture, are a little different and all are delicious and nu- tritious
 Corn Muffins With Dates. cup white cornmeal, tablespoons brown sugar or syrup, l teaspon salt, table spoons but Ter, IA cups milk, l cup wheat flour teaspoons baking powder. 1 egg. One- hau cup dates cut into small pieces Or raisins or figs may be substituted
 Cook together the first five ingredients TOT lo minutes in double boiler When cool, add the eggs, the dates and the Hour sifted with the baking powder. Beat thoroughly and make in muffin pans in QUICK oven. or bake in a loaf The bread Will Keep in good condition longer if the dates are cooked with the cornrneal and other ingredients in the double boiler.
 Variety may be secured by cooking the N~NNo N4Nli tllS tuner ingredients In the doupie boiler. This serves six people
 Custard Corn Cake; eggs. A cup sugar or light syrup, I teaspoon soda teaspoon salt, 1 cup sour milk, 1 cup sweet milk, 2-3 cups cornmeal, Ia cup wheat flour ? teaspoons butter. 1 cup sweet cream.
 Beat the eggs and sugar together thor ougniy- Slit the flour, soda and salt together and mix with the meal Mix all the ingredients but the cream and butter Melt the butter in a deep pan. using plenty on the sides Pour in the batter, add twithout stirring) a cup of cream and bake 20 to % minutes. When cooked there should be a layer of GUS tard on top of the cake or small bits of custard distributed through it.
 For economy s sake milk may be used in place of the cream in this recipe. This serves six people
 Cornmeal and Rice Waffles: One-haf cup cornmeal, # cup wheat flour. cup boiled rise, eggs we'll beaten. 1 table spoon melted butter, E teaspoon soda. teaspoon salt, cup sour milk.
 Sift together the flour soda and salt Add the other ingredients and beat thor oughly. This serves four to six peo- pie
 Cheese Pudding: quart boiling water. tablespoon salt. one-half cup milk E pound yellow cornmeal. F pound cheese.
 In to the boiling, salted water pour the cornmeai slowly, stirring constantly; place in double boiler and 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 few minutes. Pour into a greased baking dish. Brown in the oven. This dish ise improved by grating a 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: E cup cornmeal, 1 cup wheat flour, ? teaspoons baking powder, 3 tablespoons sugar, tablespoons melted butter, 1 teaspoon salt, 1 cup milk. 1 cup entrants or raisins, 2 eggs, l tablespoon flour reserved for flouring entrants or raisins.
 Mix and sift the dry ingredients; add the milk gradually. the eggs well beaten, melted butter, and raisins, which have been floured Bake in a hot oven in but tered gem pans 25 minutes. This makes r cakes.