Kankakee Valley Post, Volume 2, Number 24, DeMotte, Jasper County, 5 January 1933 — Corn Bread That Will Please All [ARTICLE]

Corn Bread That Will Please All

Delicacies Sure of Warm Welcome at Any Meal They Are Offered. Different kinds of hot breads made of cornmeal are having a popular vogue just now among those who go in for all grades of elaborate or sim pie food. How it is to be made and whether the meal shall be yellow or ■white depends, in many homes, upon traditions and which section of geography the family came from. Since most members of the aver age family, especially the men, like luscious hot bread at some stage of a meal, the relish with which corn bread is received is pretty sure to be ample reward for the amateur cook’s bread-making bother, Sally MacDougall writes, in the New York World-Telegram. Corn Meal Pudding. Sprinkle three tablespoonfuls corn meal into a quart of milk that has been heated to the boiling point, stirring constantly, then let it cook for 15 minutes in a double boiler. Add three tablespoonfuls molasses and let it cook five minutes, longer. Take it from the fire and stir in a piece of butter the size of an egg. one-half teaspoonful each of cinnamon, ginger and salt, one tablespoonful sugar and an egg that has been well beaten. Pour into a buttered baking dish and hake in a slow oven for an hour and a half. Serve hot with hard sauce. Moonshiner’s Muffins. Sift together a cupful of corn meal, three cupfuls flour, one tablespoonful sugar, one teaspoonful baking powder and one teaspoonful salt. Make this into a batter with two cupfuls milk and two beaten eggs, then add two tablespoonfuls melted butter or lard. Pour into buttered muffin tins and bake for 20 minutes in a hot oven. .