Caption: War Publications - WWI Compilation 1923 - Article 41
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m S EXTENSION CIRCULAR NO. 0 [/« ne CORN II BAL BREAD 1 cup lukewarm fonMnl milk 2 tablespoons su^nr ^ 1 cup I'-irn inoal conked in 2 cups water 1 3 tablespoons butter or lard 1 teaspoon salt 1 cake dry yeast prepared according to directions above Mix ingredients, adding roast mixture and flour to make a thin batter. final! scalded corn meal which has boon thoroly cooled. Add flour and knead to make a firm, elastic dough. Let rise until the mass has doubled its bulk. Shape into loaves. Let rise again until the loaves have doubled their bulk. Bake. CORN MEAL FOR CRUMBING Use corn meal in place of bread crumbs for croquettes. Dip pieces of fish or chicken in corn meal mixed with one-fourth as much flour as corn meal. Fry in deep fat or saute. INDIAN PUDDING 5 cups milk % cup molasses % cup Indian meal 1 teaspoon salt 1 teaspoon ginger Pour scalded milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger. Pour in buttered baking dish and bake two hours in slow oven. Serve with cream. Figs and dates may be added to vary the recipe. Number servings 6 Protein calories 195 BROWN BREAD 1 1 1 2 cup rye flour cup corn meal cup graham flour cups sour milk . % c u p molasses i teaspoon salt i% teaspoons soda % c u p raisins (if desired) Total calories 1500 Cost $.145 Recipe Beat thoroly Steam greased urs, then remove covers and dry in the oven to brown tay also be made in a double boiler. dry Number servings 4 loaves Protein calories 244 Total calpries 2475 Oost $ 19 Recipe a Mrs. P. L. Stevens, 1917. *C. P. Langworthy and Caroline L. Hunt, "Corn Meal as a Food and Way* ot Using I t / ' Fanners' Bui. 565, Tj. 8. Dept. of Agr •
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