MRS. MEDILL MCCORMICK.
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Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans mola.s.ses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted b.u.t.ter. Let raise 20 minutes. Bake about one hour in moderate oven.
Virginia Batter Bread
2 cups milk Salt to taste 1 tablespoon b.u.t.ter 1/2 cup of cream 1/2 cup white corn meal 2 to 5 well beaten eggs
Put in double boiler 2 cups of milk and 1/2 cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in 1/2 cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of b.u.t.ter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.
Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with b.u.t.ter and is a good breakfast dish.
MRS. K. W. BARRETT.
Bran Bread
4 cups sterilized bran 2 cups b.u.t.termilk raisins if desired 2 cups white flour 1/2 teaspoon soda
Bake until thoroughly done.
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Editress Suffrage Cook Book:
I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along.
Mush should be made only of the whole meal flour of the grain and well cleaned before grinding.
Whole wheat flour, whole Indian Corn Meal, whole wheat and whole barley meal are examples of the raw materials.
Take one pint (pound) of meal, 1/2 teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the ma.s.s is h.o.m.ogeneous.
Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night.
This is the best breakfast food that can be had and the quant.i.ty above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer"s price is not over 1 1/2 cents.
Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water.
The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body.
Respectfully, DR. HARVEY W. WILEY.
Dr. Wiley urges house wives to grind their own wheat flour and corn meal, using the coffee grinder for the work. The degree of fineness of flour is regulated by frequent grindings.
The improvement in flavor and freshness of cakes, breads and mush made from home ground wheat and corn will absolutely prove a revelation.
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Polenta--Corn Meal
Take an iron kettle, put in two quarts water with one tablespoon salt.
Heat and before boiling, slowly pour in your corn meal, stirring continuously until you have it very stiff. Put on lid and let boil for an hour or more. Turn out in a pan and keep warm. Later this is turned out on a platter for the table.
Cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon Parmesan cheese added to each piece.
Brown a good sized onion in two tablespoons b.u.t.ter, add 1/2 clove of garlic, about 5 pieces of dried mushroom, being well soaked in water (use the water also) dissolve a little extract of beef, pouring that into this with a little more water, salt and some paprika--a pinch of sugar and 1/3 teaspoon vinegar.
A little flour to make a nice gravy. This makes it very palatable.
It takes about ten minutes to cook.
Serve in gravy bowl--a spoonful on each piece of Polenta. Added to that the grated cheese, is all that is needed for a whole meal. Apple sauce should be served with this dish.
Man doth not live by bread alone.
--Owen Meredith
Corn Bread
1 pint corn meal 1 pint flour 1 teaspoon soda 2 teaspoons cream of tartar 1 teaspoon salt 1 tablespoon sugar 1/4 cup melted b.u.t.ter 1 pint milk 1 egg
Mix the dry ingredients together. Bake in rather quick oven.
Nut Bread
1 beaten egg 1 1/2 cups sweet milk 1 cup light brown sugar 1 cup nuts (Chop before measuring) 4 cups flour 4 teaspoons baking powder
Let rise 30 minutes. Bake one hour.
Hymen Bread
1 lb. genuine old love 7/8 lb. common sense 3/4 lb. generosity 1/2 lb. toleration 1/2 lb. charity 1 pinch humor
(always to be taken with a grain of salt.)
Good for 365 days in the year.
Corn Bread