Evening Republican, Volume 21, Number 198, Rensselaer, Jasper County, 6 September 1917 — USE OF CORNMEAL [ARTICLE]

USE OF CORNMEAL

Few Housewives Know It Will Make‘'Light” Break. Cm Be Utilised In Any Proportion Up to 25 Per Cent In Combination With Wheat Flour, Say Government Exports. It may not be generally known to the housewife that cornmeal lends Itself to the making of “light” bread in combination with wheat flour. It cannot, of course, replace wheat flour entirely, but may be need in any proportion up to 25 per cent of the total flour required and still produce an attractive loaf of bread. Although its volume may be somewhat smaller and its texture somewhat poorer than if made from all-wheat flour, such a loaf will bo light and spongy, with a rich brown crust, wholesome and very palatable. Two methods for wheat-and-corn bread have been formulated and tested by H. L. Wessling, assistant chemist in the bureau of chemistry, United States department of agriculture. According to one method, the raw meal Is employed directly In preparing the dough end no extra time or labor is required in making the bread this way. According to the second method, the meal is partially cooked before Introducing It into the dough. While this does entail a slight amount of additional time and labor, the result is a loaf of better quality, which well repays the extra effort expended. The first method calls for the use of the following ingredients—enough for four loaves:

Two and one-quarter pounds or two and one-quarter scant quarts of sifted bread flour. Three-quarters of a pound (or two and two-thlrds cupfuls) cornmeal. Two cakes of compressed yeast. Three level tablespoonfuls of sugar. One and one-half level tablespoonfuls of salt About one quart of liquid (water, milk or equal parts of milk and water). • Three levri tablespoonfuls of shortening, If desired. If milk is used. It should be scalded and then cooled until lukewarm. Less yeast may be used, bnt more time for rising will then be required. Make a sponge with two pounds of white flour, the yeast, salt sugar and the lukewarm liquid. Cover and set in a moderately warm place to rise, where it will be free from drafts and where the temperature will be between 80 and 88 degrees Fahrenheit. When the sponge has become very light, which should occur within two hours, beat it up thoroughly, add the softened shortening, If this is to be used, and gradually work In the remainder of the wheat flour, which has been sifted with the cornmeal. Knead the mixture until a smooth and elastic dough has been formed, which is fairly soft, but not sticky. If the dough is too stiff, or too soft, add a little more water or flour as required, kneading well after each addition. Cover and set back to rise again until double in volume, which will require from ono to two hours. Knead lightly, divide lu>so three or four approximately equal portions, reserving a small ball of dough for an "Indicator." Ksce this baU of dough in a small jelly glass having straight sides, which has been slightly warmed. Note the volume of dough In the tumbler and mark the glass at twice this volume.

Mold the loaves and place in slightly warmed and greased pans. Place these, together with the glass containing the “Indicator," In the same warm place and let rise until the “indicator" shows that it has just doubled in volume. Then place the loaves in the oven, which should be at a good steady heat (400 to 425 degrees Fahrenheit), and bake 45 to 50 minutes. In the second method the ingredients are used in the same proportions as fur the first, except the liquid. The directions are as follows: Put two and two-thirds cupfuls (three-quarters of a pound) of cornmeal Into a double boiler or a vessel which can be placed over another one containing boiling water. Add to the meal three and one-half cupfuls of cold water; mix thoroughly and bring to the boiling point, stirring frequently. Allow the meal to steam for at least ten minutes, then cool It until lukewarm. To this scalded and cooled meal add the salt, sugar, one cupful of flour and the yeast, rubbed smooth and mixed with two cupfuls of lukewarm water. Mix thoroughly, cover and set In a moderately warm place to rise as directed in method No. L When this batter (or sponge) has become very light, which will require about two hours, beat it thoroughly, add the softened shortening, if it is to be used, and the remainder of the white flour (two pounds or quarts). Knead thoroughly until It is smooth and elastic. Should the dough be either too stiff or too soft add water or flour, a little at a timet working it In thoroughly, until the dough is of the proper consistency. (Dover and set back in Its warm place ho rise until double in bulk. Then mold Into loaves and finish as directed under method No. L