Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-10-15
Food, Health and Thrift
WAYS TO COOK CORN MEAL.
OATMEAL AND HOMINY GRITS

| powder into the meal. Add one egg,
| beat the mixture well. and pour it
into a creased baking dish. Bake it
in moderate oven until it is firm
and brown. Serve the bread from the
baking dish and eat it while it is
| not, with gravy or butter.
Gtrits TamaIe.
To one cup of chopped meat (half
a pound of round steak or any left
over cold meat, add one-half cup OF
hot water. and let the meat cook until
| 1T is tender: then add four table
| SpoontulS of chill sauce. Salt the
mixture to taste and cook it n few
| minutes longer. Pour half of it into
a small baking dish and spread over
1t one cup of cooked grits. # the
grits are not freshly cooked mash
| them and rub them smooth so that
they will spread. A little hot water
| may be added if it is necessary. Now
| add the rest of the meat and another
cup of the grits. over that spread
a tablespoonful of margarine or
| bacon fat. and over all pour one-half
cup of boiling water. Bake the mix
| ture for half an hour in a moderate
oven.
Grits Pudding.-To one-half a cup
| of dark molasSes add three-quarters
| of cup of sour milk in which you
nave dissolved one teaspoonful of
soda. Into it stir one cup of cooked
grlts and one cup of cornmeal. Add
a pinch of salt and one egg and beat
the mixture well. Pour it into Il
small, creased baking dish and cook
! 1t about half an hour in a moderate
oven. Eat it warm with a sauce made
of one cup of sugar, one cup of boil
ing water. Il little nutmeg or any
other fiavoring: boil the sauce ff
teen minutes, then thicken it with
two heaping teaspoonfuls of flour
stirred to smooth, thin paste in a
little cold water. Serve the sauce
hot with the pudding.
Gr1ts Blancmange.-Put one quart
of sweet milk into the upper part of
double boiler set directly on the
stove. AS soon as the milk boils, stir
into it slowly one cup of uncooked
grits, then set the upper part of the
boiler into the lower part. which
should contain boiling water. Stir
into the mixture one-half cup of sugar
and flavor it with cinnamon stick and
orange peel. or whatever else you
prefer. Cover the boiler and let the
mixture cook one hour, then pour it
into large mold that has been dipped
in cold water When the blancmange
has set and is cold. serve it with
stewed fruit or sugar and cream.
Ways Of Using Oats.
Oatmeal contains more fat and more
protein than wheat and only a lit
tie less starch. If you do not already
use oats extensively in other ways
than as breakfast cereals, it will be
pleasant experience to become ac-
quainted with them by means of the
following:
Oatmeal Betty.-Mix two cups Of
cooked oatmeal. four apples cut in
small pieces, one-half cup of raisins,
one-half cup of corn syrup and one
quarter teaspoonful of cinnamon
Bake the mixture one-half hour and
serve it hot or cold. Any dried or
fresh fruits, dates or ground peanuts
may be used instead of apples. This
recipe will serve five persons.
Oatmeal Macaroons.-Combin one
teaspoonful of vegetable oil, one-half
cup of corn syrup or molasses and
one beaten egg, then stir in one-half
d tablespoonful of rice flour, one
half teaspoonful of baking powder.
one-quarter teaspoonful of salt and
one and one half cups of oatmeal.
Drop the resulting mixture from a
teaspoon on a creased pan or baking