Evening Republican, Volume 17, Number 150, Rensselaer, Jasper County, 24 June 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

CORNBREAD RECIPES. CORNBREAD, one of the most useful quick breads of which the housewife can avail herself for winter breakfasts, may be made in a variety of ways. Cora meal is a cereal that contains a large proportion of fats wtwl is therefore more heating than wheat Eggs add to the richness and the nourishing qualities of these hot breads and where it is convenient to do so should be used liberally in making them. Care of the Pans. Be sure to gsease the pans well before the cornbread batter is poured Into them. One of the tragedies of the kitchqju is a cornbread that Insists on sticking to the pan. Souffle Cornbread—Take a cup of hot milk and stir into it half a cupful of yellow cornmeal and cook until it Is a thick mush. Remove from the stove, add a scant teaspoonful of salt and the yolks of four eggs. Beat well, then fold in gently four stiffly beaten whites. .Place in a greased baking dish, set in a pan of boiling water and bake in a moderate oven thirty-five minutes. Steamed Cornbread.—Take a pint of cornmeal and mix it with a scant cupful of flour, a little salt and a teaspoonful of soda. Add to this a cupful of granulated cornmeal and three cupfuls of flour. Dissolve a yeast cake in water, add the remaining ingredients and mix thoroughly. Let rise, shape, let rise again and bake as entire wheat bread. In Odd Forms. Dish Cornbread.—Take a quarter of a cupful of cornmeal and stir it into a cupful of boiling water and steam twenty minutes. Add half f teaspoonful of salt, a tablespoonful of butter, a third of a cupful of milk, a well beaten egg and two-thirds of a cupful of cornmeal sifted with a teaspoonful of baking powder. Bake twenty minutes in a buttered baking dish and serve from the dish in which it was cooked. Loaf Cornbread.—Take a cupful of cornmeal and a cupful of sifted flour, half a cupful of sugar, a teaspoonful of salt, two teaspoonfuls of baking powder; sift all together and mix well. Beat one egg Jlght, add a cupful of milk, pour into the dry mixture and beat well. Then stir in quickly a third of a cupful of melted butter. Bake in a loaf pan in a quick oven about twenty minutes. l*iOJ