Evening star., 1926-10-08
Serving the Cornmeal
This Very Popular, Nourishing and inexpensive
Food Can Be Treated in Many Appetiz-
ing Ways for the Family.

Corn Meal Griddle Cakes.-Mix to-
| gether one and one-half cupfuls of
corn meal, one-half a cupful Of flour.
one-half a teaspoonful Of salt. one
teaspoonful of baking soda and two
one tablespoonful Of sirup and two
cupfuls of sour milk. Beat one egg
until light and add 1t to the mixture.
Add the melted lard and pour the
batter by spoonfuls onto q creased
griddle.
Corn meal Peanut Biscuits.-Put
one cupful Of corn meal into a
shallow pan and heat it in the oven
until it Is a delicate, brown. stirring
frequently. Make two cupfuls Of
peanut cream by mixing peanut but
ter with cold water and heating: It
should be the consistency OF thick
| cream. While the nut cream Is hot.
stir in the corn meal, which should
also be hot adding one teaspoonful Of
salt we'll stirred in. Beat thoroughly.
The mixture should be Of such con-
sistency that it can be dropped
! from a spoon. Bake in small cakes
| ON :; creased pan
Fish Balls and Talnales.
Corn Meal Fish Balls.-Ptck over
| enough Goldfish to make one cupful
when shredded and soak it first to re-
move excess salt If necessary. Then
mix it with two cupfuls OF cold white
corn meal mush. one egg and one
tablespoonful Of butter. Drop by
spoonfuls into hot fat. These Goldfish
balls compare very favorably IN
taste with those made with potato and
-1y, toll y,CA
TamaleS.-Chop the meat from one
half a boiled chicken and season with
one fourth teaspoonful Of cayenne
pepper, one Glove garlic or one-half
medium.siZed onion, finely chopped.
and one teaspoonful OF salt. Form the
meat into little rolls about two inches
long and three-fourths Of an inch in
diameter Pour boiling water over
one cupful of corn meal and stir.
Use water enough to make a thick
pa ste. Take a heaping tablespoonful
Of the paste. pat 1t out nat, ana wrap
a roll of chicken in 1t, then wrap eacn
roll as made in corn husks which have
been softened by immersion In hot
water. tying the husks with q piece
of string close to each end OF the roll.
Trim of the ends Of the corn husks,
allowing them to project an incn or
two beyond the rolls. Cover the rolls
with the broth In which the chicken
was cooked or with boiling salteo
water. Add two or three small. sharp
red peppers. and boil for 10 minutes.
Tamales are usually made with
chicken. but other meat may be used
If desired. This serves four people.
Corn Meal Desserts.
Indian Pudding.-Cook five cupfuls
Of milk with one-third cupful OF corn
meal in a double-boiler for 20 minutes,
then add one-half cupful OF mo
lasses. one teaspoonful of salt and one
teaspoonful Of ginger. Pour into Il
buttered pudding dish ana baks LOT
two hours i'll q slow oven. serve
with cream.
Corn Meal and Fig Pudding.--Cook
one cupful Of corn meal with four
cupfuls of milk in a double boiler for
20 minutes. then add one cupful OF
finely chopped figs and one teaspoon
full of salt. When the mixture IS
cool. add two eggs we'll beaten. Pour
into a buttered pudding dish and bake
in a moderate oven for three hours or
longer. When partly cooked, add two
cupfuls Of milk or cream without
stirring the pudding. Fig preserves
may he used in place OF the DRIED nss'
Indian Meal Doughnuts-Put into
q double boiler three-fourths cupful of
milk, one-half a cupful Of strup and
two and one,half cupfuls of corn meal
and heat together for about 10 min.
utes. Add three tablespoonfuls OF lard
to the mixture, then cool 1t. Silt and
measure ore-half a cupful OF -four.
then sift it a second time with four
teaspoonfuls of baking powder, one
teaspoonful of cinnamon. one tea.
spoonful of salt and one-fourth tea
spoonful Of baking soda. Add these to
the meal mixture and one egg we'll
beaten Add enough additional meal
to make a dough stiff enough to roll.
After cutting in the desired shape, fry
the doughnuts in deep fat. Drain
them on so.t paper.
Corn Meal Gingerbread.--Sfft TO-
gether three cupfuls Of corn meal,
three-fourths teaspoonful Of salt, one
and one-half teaspoonfuls OF baking
! soda. two teaspoonfuls Of baking pow
der, one half q teaSpoonful OF CHINA
mon. onehalf a teaspoonful Of cloves
| and one-half @ teaspoonful of ginger.
| Aiix well with one cupful of lnOlasSes,
two cupfuls of sour milk and two ta-
| blespoonfuls Of lard melted. then add
one egg we'll beaten. Place the gin.
gerbread in square pan. having the
batter three-Quarters OF an inch thick.
Bake II in a moderate oven for %
| minutes Remove il from the pan and
cut it in squares.