Foods That Will Win The War And How To Cook Them | Page 5

variety.
A family which has eaten oatmeal or entire wheat bread will never
again be satisfied with a diet that includes only bread made from
bleached flour. Children, especially, will be benefited by the change, as
the breads made from coarser flours are not only more nutritious, but

are rich in the minerals and vitamine elements that are so essential to
the growth of strong teeth, bones and growing tissues.
The homemaker, too, will never regret her larger acquaintance with
bread-making materials, as the greater variety of breads that she will
find herself able to produce will be a source of pleasure and keen
satisfaction.
[Illustration: Breads Made From the Coarser Flours, Whole Wheat,
Cornmeal, Rye, Conserve Our Wheat Supply]
_To Conform to U.S. Food Administration Regulations During the War,
Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use
Drippings_
THE USE OF CORN
CORNMEAL ROLLS
1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2
tablespoons fat
1 egg
1/3 cup milk
1-1/2 teaspoons salt
1
tablespoon sugar
Mix and sift dry ingredients and cut in the fat. Beat the egg and add to
it the milk. Combine the liquid with the dry ingredients. Shape as
Parker House rolls and bake in a hot oven 12 to 15 minutes.
BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS
2 cups cornmeal
1 egg
2 tablespoons sugar
2 tablespoons fat
2
cups sour or buttermilk
1 teaspoon salt
1 teaspoon soda
Dissolve soda in a little cold water. Mix ingredients adding soda last.
Bake in hot oven 20 minutes.
CORNMEAL GRIDDLE CAKES
1-1/3 cups cornmeal
1-1/2 cups boiling water
3/4 cup milk
2

tablespoons fat
1 tablespoon molasses
2/3 cup flour
1-1/2
teaspoons salt
4 teaspoons baking powder
Scald meal with boiling water. Add milk, fat and molasses. Add sifted
dry ingredients. Bake on hot griddle.
SOUTHERN SPOON BREAD
1 cup white cornmeal
2 cups boiling water
1/4 cup bacon fat or
drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3
slices bread
1/2 cup cold water
1 cup milk
Scald cornmeal with
boiling water. Soak bread in cold water and milk. Separate yolks and
whites of eggs. Beat each until light. Mix ingredients in order given,
folding in whites of eggs last. Bake in buttered dish in hot oven 50
minutes.
SPOON BREAD
2 cups water
1 cup milk
1 cup cornmeal
1/3 cup sweet pepper
1
tablespoon fat
2 eggs
2 teaspoons salt
Mix water and cornmeal and bring to the boiling point and cook 5
minutes. Beat eggs well and add with other materials to the mush. Beat
well and bake in a well-greased pan for 25 minutes in a hot oven. Serve
from the same dish with a spoon. Serve with milk or syrup.
CORNMEAL RAGGED ROBINS
1-1/2 cups cornmeal
1 cup bread flour
1-1/2 teaspoons salt
1-1/3
cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4
teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on
greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be
rolled and cut same as baking powder biscuits.
INDIAN PUDDING

4 cups milk
1/3 cup cornmeal
1/3 cup molasses
1 teaspoon salt

1 teaspoon ginger
1 teaspoon allspice
Cook milk and meal in a double boiler 20 minutes; add molasses, salt
and ginger. Pour into greased pudding dish and bake two hours in a
slow oven, or use fireless cooker. Serve with milk. This makes a good
and nourishing dessert. Serves six.
TAMALE PIE
2 cups cornmeal
5 cups water (boiling)
2 tablespoons fat
1
teaspoon salt
1 onion
2 cups tomatoes
2 cups cooked or raw meat
cut in small pieces
1/4 cup green peppers
To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half
hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne, the
tomatoes and green peppers. Grease baking dish, put in layer of
cornmeal mush, add seasoned meat, and cover with mush. Bake
one-half hour.
EGGLESS CORN BREAD
1 cup cornmeal
1/2 cup bread flour
3 tablespoons molasses
1 cup
milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons
fat
Beat thoroughly. Bake in greased muffin pans 20 minutes.
SWEET MILK CORN BREAD
2 cups cornmeal
2 cups sweet milk (whole or skim)
4 teaspoons
baking powder
2 tablespoons corn syrup
2 tablespoons fat
1
teaspoon salt
1 egg
Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat
well. Bake in shallow pan for about 30 minutes.

SOUR MILK CORN BREAD
2 cups cornmeal
2 cups sour milk
1 teaspoon soda
2 tablespoons
fat
2 tablespoons corn syrup or molasses
1 teaspoon salt
1 egg
Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased
pan 20 minutes.
THE USE OF OATS
COOKED OATMEAL BREAD
3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons
salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm
water
About 5 cups flour
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour until
the dough will not stick to the sides of the bowl. Knead until elastic, ten
to fifteen minutes, moisten the top of the