Evening Republican, Volume 22, Number 122, Rensselaer, Jasper County, 24 May 1919 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Family Food. Cornmeal, if freshly ground with the germ left in it, is so much superior to the ordinary, long keeping cornmeal, that there is no comparison. ’ In many up-to-date homes a small mill is used to grind wheat and corn when needed. Corn Bread. Take two cupfuls of cornmeal, two cupfuls of sour milk, two tablespoonfuls of shortening, two tablespoonfuls of sugar, one and one-half teaspoonfuls of salt, two eggs, one teaspoonful of .soda and one tablespoonful of cold water. -■ J. J . —-- .■ ■■■■— Veal and Cornmeal Scrapple. Cook a pound of veal until tender, then chop fine and return to the liquor, which should measure five cupfuls; add one pint of canned tomatoes, one chopped onion, one clove of garlic, chopped, twenty-four olives, chopped, one tablespoonful of chili powder, one chopped chili pepper, three teaspoonfuls of salt, one-quarter of a teaspoonful each of paprika and pepper; add gradually enough cornmeal (mixed with cold water to moisten) and cook until thoroughly cooked. Pour into a dish and when cold roll in flour and fry in fat. -7- Corn Pudding. Take two cupfuls of canned corn (or fresh is better), one sweet pepper cut fine; scald three tablespoonfuls of fine cornmeal with one and one-half cupfuls of scalding milk and let stand until cold. Add the com, pepper and a beaten egg with a teaspoonful of salt and two tablespoonfuls of fat. Bake in a slow oven for an hour or mote, stirring it the first half-hour a fejy times, then let it brown. Dried corn, softened, may be used in place of canned corn for this dish. ——