Corn Meal for Breakfast, Dinner, Supper

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Glass Book..

2J fopyriglitN!* CQEouciiT DEPosrr.

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THREE•A\EALSAd>Ar SERIES CORNAVEAL FOR BREAKFAST DINNER, 5UPPER BES5IE R, MURPm"

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^'TtfG FOR BREAKFAST, DINNER, SUPPER Compiled and Edited By BESSIE R. MURPHY Southern Food Expert and Lecturer RAND McNALLY AND COMPANY CHICAGO NEW YORK

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Copyright y iq20, by Rand McNally & Company TX?o«!| APfi 23 1320 ©CI.A566755 A-20

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Dedicated to SOMEBODY SOMEWHERE To be used by EVERYBODY EVERYWHERE

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Cookery.... means the economy of your great-grandmothers, and the science of modern chemists; it means much tasting and no wasting; it means English thoroughness, and French art, and Arabian hospitality; and it means, in fine, that you are to be perfectly and always ''ladies'' —loaf-givers.

RUSKIN

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THE INTRODUCTION This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day.

These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown.

They form just a little series of everyday books for everybody from everywhere. The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country.

Let us then not go backward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety. The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of— not the other fellow — but you. Measurements All measurements should be accurate to insure success. A standard measuring cup is equal to J/i pint. All measures are leveled.

. For }4 spoon divide with knife lengthwise. For )4 spoon divide with knife crosswise. For }4 spoon divide with knife crosswise.

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THE INTRODUCTION Substitutes The same substitutes are not obtainable in every state, and for this reason the following tables are given. You may use the ones to be obtained in your community. For I cup of wheat flour, substitute:

i^ cups barley }i cup buckwheat corn flour "

meal ^ "

starch J "

peanut flour ^ "

potato flour J/i *' rice flour i}i cups rolled oats ^ cup soy-bean flour lyi cups sweet-potato flour For I cup of sugar, use: i}i cups com sirup 1% "

honey i}4 maple sirup i^ "

molasses BUTTER In place of one cup of butter, use: I cup oleomargarine ^ cup chicken fat J/i cup clarified drippings ^ cup solid vegetable fat, such as Crisco % cup cottonseed oil ^ cup peanut oil ^ cup com oil

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ORIGIN, USE, AND FOOD VALUE Origin.

We are indebted to the Indians for many of the foods we are enjoying to-day, but the greatest gift they bestowed on modern civihzation was The desire to produce this food was the incentive which led them to abandon their roaming hfe and to form settlements. Fish, game, and corn were their staple foods. We know the important part corn played in the early history of America, and how it saved many of the pioneers from starvation.

was unknown in Europe until after America was discovered, but, once it was introduced, its use spread rapidly, and to-day it is raised in every country where climatic conditions will permit. In Africa is known as ''mealies" and in Europe as ''maize." Food value.

From the standpoint of economy and nourishment, few foods compare with corn m^eal. It is rich in fats and carbohydrates, but is lacking in protein. contains twice as much fat, or oil, as wheat, three times as much as rye, and twice as much as barley. As compared to wheat, corn meal contains a little more fat and starch but less protein.

How to buy corn meal. There are two common varieties of corn meal on the market, white and yellow. As a rule white com meal is the milder in flavor, but in composition and nutritive value there is no difference.

Very finely ground and bolted meal does not make good bread. Rather select a medium-ground meal, either white or yellow.

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CORN MEAL FOR BREAKFAST Elizabeth Ann Corn Meal Mush 3 cups boiling water Yi cup sweet milk Moisten corn meal with i cup cold water, and stir slowly into the boiling salt water. Cook very slowly 30 minutes. Add yi cup sweet milk and boil 10 minutes longer. Serve hot with cream, milk, or fruit. Fried Corn-Meal Mush Make mush as directed above or use left-over mush.

Turn it into wet bread pans and allow it to cool. it is cold, cut it into slices and brown in hot butter or lard. Corn-Meal Yeast Bread i>^ cups milk I tablespoon fat yi cake compressed yeast i cup corn meal I tablespoon sugar 2 cups wheat flour i>^ teaspoons salt Put \yi cups milk, the corn meal, sugar, and fat into a double boiler; cook 20 minutes. Cool mixture.

Add flour and yeast and remainder of milk. Knead thoroughly, make into a loaf, and allow it to rise until it nearly fills the pan.

Bake in oven about 50 minutes. Old Virginia Batter Bread I pint com meal I quart scalded milk 2 tablespoons melted butter Stir the meal the scalded Stir and cook to a mush.

Allow it to cool a little and add salt, a

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little sugar if desired, and the well-beaten yolks of the eggs. Add the melted butter and lastly fold in the stiffly beaten whites of the eggs. Pour mixture into well-greased baking dish and bake 45 minutes. Southern Spoon Bread y2 cup sifted corn meal i cup boiling water K cup sweet milk i ^gg I teaspoon baking powder Pour the boiling water over the meal and stir until smooth. Let it cook Add the butter and stirring as it cooks.

Remove from fire.

Add the milk, the wellbeaten ^gg, and lastly the baking powder. Pour batter a well-buttered shallow baking dish and bake minutes in a moderate oven, letting bread brown before removing it.

Serve hot in the dish in which it was baked. Delicate Spoon Bread yi cup com meal I teaspoon butter I tablespoon sugar 2 cups milk Mix the corn meal and milk and bring slowly to the boiling point.

Cook about Add the butter, salt, and well-beaten yolks of the eggs. Then fold in the stiffly beaten whites of the eggs, and bake in a hot oven 30 minutes.

Serve in the baking dish. Corn-Meal Biscuit Recipe I 2 cups peanut cream 2 teaspoons salt Put the meal into a shallow pan and heat it in oven

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until it is a delicate brown, stirring frequently. Make the nut cream by mixing peanut butter with cold water and heating to the consistency of thick cream. While the nut cream is hot, stir in the hot corn meal. Beat thoroughly.

Drop from a spoon in small cakes on a well-greased pan and bake.

If preferred, these biscuits may be made with butter in place of peanut cream, and i cup chopped raisins may be added.

Corn-Meal Biscuit Recipe II 1 cup white flour ^ cup hot milk Pour hot milk over the corn meal, add fat and When mixture is cool, add }4 cup of the flour sifted with the baking powder.

Roll out lightly on board with the remainder of the flour. Cut out with biscuit-cutter. Bake in moderate oven.

Corn-Meal Muffins J/2 cup com meal J4 cup boiling water }4 cup milk J^ cup flour Pour boiling water over meal, add the butter, and let stand baking pov/der, and salt, and add the well-beaten egg and milk, mixing thoroughly.

Put batter hot, well-greased muffin tins and bake about 20 minutes.

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Rice and Corn-Meal Muffins I cup left-over cooked rice I cup white flour i}i cups milk 3 teaspoons butter Mix and sift the dry ingredients together. Add rice to milk and combine the two mixtures. Beat well and pour into well-greased muffin pans and bake. Corn-Meal Griddlecakes {Sweet Milk) 2 tablespoons flour Boiling water Scald the corn meal with just enough boiling water to cover.

Let it stand 5 minutes, then add flour, salt, beaten egg, milk, and lastly the baking powder. Beat well.

Cook at once on a hot, well-greased griddle. Corn-Meal Griddlecakes {Buttermilk) Yi cup flour yi cup hot water i teaspoon soda 2 cups buttermilk i teaspoon baking powder Beat the ^gg and stir in the milk. Put soda in hot water and add to milk-and-egg Then add the meal sifted with flour, baking powder, and salt. Bake in cakes on hot, well-greased griddle.

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Corn-Meal Pancakes ^ cup flour Sift together the com meal, flour, baking powder, and Mix the milk and melted butter. Combine the two mixtures and bake on hot, greased griddle. Corn-Meal Waffles i>^ cups flour i>^ cups milk Sift together the corn meal, flour, baking powder, and Add the well-beaten yolks of eggs to the milk and melted butter.

Combine the two mixtures and fold in the beaten white of egg. Bake in a very hot, well-greased waffle iron until brown. Corn-Meal and Rice Waffles {Sour Milk) i cup boiled rice }4 cup flour I tablespoon melted butter }4 teaspoon soda i cup soiir milk Sift together the soda, and Add the other ingredients and beat thoroughly. Have irons hot and well greased.

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CORN MEAL FOR DINNER Corn-Meal Tamale Pie i onion 6 cups water 2 cups tomatoes I tablespoon fat i pound hamburger steak Salt and pepper Make a mush by stirring the corn meal and i>^ teaspoons the boiling water.

Cook.Brown onion in fat, add hamburger, and stir until red (Color disappears.

Add pepper, and tomatoes.

A fsweet pepper well chopped may also be added. Grease baking dish, put in layer of corn meal mush, add seasoned meat, and cover with mush. Bake 30 minutes. Serve hot.

Corn-Meal Mush with Pork I pound lean pork (part lean, part bone) yi teaspoon powdered sage Water Cook the pork in water until the meat can be removed from the bone. Remove the meat, cool the broth, and /remove the fat. Take i quart of the broth and cook the com moal in it.

Add finely chopped meat and seasoning. Pack in bread pans. When cold cut in slices and fry. Corn-Meal Batter Pudding {For Roast Pork) ]A teaspoon salt Put the milk, corn meal, and salt in the top of a double boiler; cook about Remove and cool. Add

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well-beaten eggs and mix well. Pour batter into well-greased muffin tins and bake in moderate oven, basting several times with drippings of pork. Serve with baked pork. Corn-Meal Dressing I cup corn-bread crumbs i small onion chopped I cup stale bread crumbs I cup chopped celery i cup boiling water Pepper, salt, and sage Mix dry ingredients thoroughly, then add water, tossing lightly with fork to prevent sogginess. Tamales Meat from yi boiled i onion or i clove chicken garlic % teaspoon pepper 2 red peppers Com husks Chop the chicken, then add the seasoning. Mold into little rolls about inches long and ^ inch in diameter. Pour boiling water over the meal and stir, using enough to make a thick paste. Soften the corn husks by immersing them in hot water.

Remove.

Take tablespoon of the corn-meal paste, pat it out flat, and wrap it around a roll of the chicken.

Then wrap each roll m a corn husk, tying the husks with a piece of string close to the end of the roll. Trim off the ends of the husks, allowing them to project about two inches beyond the roll. Put tamales into saucepan and cover them with the broth in which the chicken was cooked or with boiling salted water.

Add red peppers and boil 20 minutes.

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Orange Corn-Meal Fritters yi cup com meal Yolks of 2 eggs 2 cups hot milk % cup sugar Grated rind of i orange Sift together the corn meal, salt, and sugar, and gradually add mixture to the hot milk. Cook i hour.

Add a Httle of the mush to the yolks of eggs and grated rind of orange.

Mix well and stir into the rest of the mush. Beat well and let cook Turn batter into a greased shallow pan. When it is cold cut like doughnuts, dip in flour, and fry in deep fat. Drain on paper, sprinkle with sugar, and serve hot. Spider Corn Bread 2 cups sour milk 1 teaspoon soda Mix dry ingredients. Add the well-beaten ^gg and the Place the butter in a frying pan, melt it, and grease the pan Heat the pan and turn in the Bake in hot oven 20 minutes. Corn Bread Recipe I 2 cups sweet milk i Qgg I teaspoon sugar (may be omitted) Mix the dry ingredients.

Add the well-beater.

egg, and melted fat.

Beat Bake in a shallow pan

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lO Corn Bread Recipe II I pint sifted meal i cup sour milk 1 egg ^2 teaspoon soda Mix ingredients, pour batter into hot, well-greased pan, and bake in a hot oven. New Orleans Corn Bread i}^ pints com meal }4 pint flour I tablespoon sugar i}i pints milk Sift together corn meal, salt, and baking Rub in the butter or lard, add the well-beaten egg and the milk. Mix well, pour batter into a shallow, well-greased pan, and bake in a hot oven 30 minutes. Dixie Corn Bread I cup flour 2j4 cups milk I tablespoon lard Sift together all the dry ingredients, melt the lard, add the milk, then the yolks of the eggs well beaten. Fold in well-beaten whites.

Mix turn batter into a greased pan, and bake in a hot oven 30 minutes. Crackling Bread K teaspoon soda i cup buttermilk I cup cracklings Sift the flour with the salt and the soda. Stir in the

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buttermilk and the cracklings made from rendered pork fat.

Shape into a long oval loaf, place on a griddle, and bake until done through and brown. Or shape into pones, put in pan, and bake until done.

Break into pieces to serve, do not cut. Corn-Meal Pones ^ cup water 2 tablespoons lard % teaspoon soda 1 cup buttermilk Sift the meal, soda, and salt, add the lard, and when mixture is smooth stir in the milk and water. Mix well.

Shape into small pones. Bake in moderate oven. ready to serve, break pones intc pieces, do not cut. Corn-Meal Hoecake 2 cups corn meal yi cup boiling water ^ cup cold water Pour boiling water over the meal.

Let it cool.

Add the cold water and the Cook on a hot, greased griddle until one side is brown, turn, and brown other side.

While cakes are hot, butter them and serve at once.

Corn-Meal Sticks yi teaspoon soda I ^'gg Buttermilk to make a soft batter Mix ingredients as with other corn breads, adding teaspoon sugar if desired. Grease the stick pans well and have them very hot, pour mixture in, and bake sticks until they are brown.

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Corn Dodgers I pint sifted meal yi pint sour buttermilk I tablespoon lard % teaspoon soda (put in milk) Mix ingredients well. Shape into cones with hands, put on greased pan, and bake. Kentucky Corn Dodgers 1 pint sifted meal i tablespoon lard ^2 pint cold water Mix ingredients well.

Shape cones and bake as dodgers as in recipe above. Rice Corn Bread 2 cups corn meal 2>^ cups milk I cup left-over boiled rice To the well-beaten eggs add the milk, meal, melted butter, rice, salt, and baking powder. Beat well and bake in wellgreased shallow pan in hot oven. Serve hot.

Egoless Corn Bread i tablespoon baking yi cup flour 2 tablespoons lard 2 teaspoons salt Mix the sifted com meal, flour, salt, and baking powder. Add the melted lard and the milk. Beat well, pour batter into well-greased pan, and bake.

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Corn Pudding in Corn-Meal Cups corn pudding I can com i teaspoon sugar Mix ingredients well and pour batter into the corn-meal cups.

Brown in oven.

CORN-MEAL CUPS ^2 cup fioiu"

I y2 teaspoons baking powder Water Sift together the corn meal, flour, baking powder, and Mix in well the fat and enough water to make a stiff paste.

Turn out on floured board, cut into rounds, and put over inverted muffin tins. Bake in a hot oven. CORN-MEAL DESSERTS Delicate Indian Pudding I pint sweet milk 2 tablespoons com meal Small lump butter Boil the milk and it slowly the meal.

Add butter, sugar, and salt. Set aside to cool. When mixture is cool, add the well-beaten eggs. Pour batter into baking dish and cook J^ hour. Corn-Meal Puffs 4 tablespoons meal I pint milk 14, teaspoon nutmeg Into the boiling milk stir the meal, sugar, and nutmeg.

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Boil stirring constantly.

Remove from fire.

When mixture is cool, stir in the well-beaten eggs. Mix well and pour the batter into buttered teacups. Bake in moderate oven yi hour. Serve with lemon sauce. LEMON SAUCE I cup sugar >^ teaspoon extract lemon 1 cup water i tablespoon lemon juice Boil the sugar and water Remove from fire.

sirup is cooled, add the extract and lemon juice.

Corn-Meal and Fig Pudding yi cup com meal yi cup chopped figs 5^ cup molasses i ^^% 3 cups milk Cook the corn meal with the milk, add the molasses, figs, and When the mixture is cool, add the beaten Pour batter into a well-buttered baking dish and bake in a moderate oven i hour.

When pudding is partly cooked, add the remainder of the milk without stirring. Corn-Meal Fruit Scones lyi cups floiuI ^zg and i yolk >^ cup milk yi cup seeded raisins the dry ingredients together, add raisins, beaten ^gZ^ sugar, and sufficient milk to make a soft dough. Roll out to J^ inch thickness; divide into four parts. Brush over with yolk of egg and bake in a moderate oven 20 Scones may be split and spread with orange marmalade.

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IS Corn-Meal Raisin Gems teaspoons baking I tablespoon sugar i cup flour yi cup raisins lyi cups hot milk i ^g% Mix corn meal with sugar, salt, butter, and milk. Cool, add raisins, flour sifted with baking powder, and the wellbeaten %%g.

Mix well and pour batter hot, greased muffin pans.

Bake in moderate oven about Corn-Meal Molasses Cookies yi cup com meal yi teaspoon soda ^ cup flour yi cup molasses % teaspoon ginger 3 tablespoons shorten2 teaspoons cinnamon ing Water to make a stiff 1 egg dough Boil together water, molasses, and shortening for i minute. Add beaten ^gg.

Have dry ingredients sifted Pour in liquid, beating hard. Make a stiff dough.

Roll very thin and bake in hot oven. Molasses Corn-Meal Cake i cup sour milk >^ cup molasses i >^ cups sweet milk y^ cup sugar i cup flour i>^ teaspoons soda i ^gg Mix the first seven ingredients in a double boiler and cook over hot water about After has cooled, add the flour and soda thoroughly sifted together

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and the egg well beaten. Bake in a shallow pan in a moderate oven.

Corn-Meal Crullers 1 cup milk J/2 teaspoon salt }^ cup sugar J/2 teaspoon mace }4 cup flour Scald half of the milk in a double boiler, add half of the com meal, and stir until thick. Add the remaining milk, the butter, flour, baking powder, mace, and well-beaten egg. Mix well and let cool.

Roll out dough, cut with a cutter, and fry in hot, deep fat.

When they are cooked, roll crullers in sugar if desired. Corn-Meal Doughnuts I cup scalded milk teaspoon cinnamon teaspoons baking I cup sugar 3 cups flour Cover meal with scalded milk, add egg, butter, salt, cinnamon, baking powder, and sufficient flour to make a soft dough.

Roll out dough, cut with a doughnutcutter, and fry in smoking fat. When doughnuts are done, remove them from the fat and sprinkle with sugar if desired. Custard Corn-Meal Cake 1 cup sweet milk i^ cups com meal J4 cup sugar J^ cup flour I teaspoon soda I cup cream i cup sour milk Cream the and the

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soda, and salt together and mix with the meal. Add and mix all the otker ingredients except the butter and the cream.

Pour the batter into a baking dish that has been greased with the melted butter, add the cream, but do not stir mixture.

Bake in moderate oven about 30 minutes. Corn-Meal Ginger Bread i teaspoon cinnamon I cup white flour yi teaspoon cloves 1 teaspoon soda i cup sour milk i cup molasses 2 teaspoons ginger the dry ingredients.

Mix the milk, butter, and beaten egg. Combine the two mixtures. Stir well.

Pour batter into a well-greased pan and bake in a moderate oven. Lemon Custard in Corn-Meal Cases y^ teaspoon salt 1 cup flour Yolk of i &gg Water Sift corn meal, salt, and baking powder, cut in butter, add yolk of well-beaten egg and enough water to make a soft dough. Roll out dough thin, cut round pieces, and put them in muffin tins, fill with the lemon custard, and bake.

lemon custard 3 tablespoons cornstarch 2 lemons Mix the cornstarch, sugar, and hot water and boil

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Add the juice and grated rind of lemon and let mixture cool.

Stir in the beaten yolks and whites of the eggs and pour custard into the cases as directed. Old-Fashioned Corn-Meal Pudding 4 cups scalded milk i teaspoon cinnamon ^2 cup molasses ^ cup seeded raisins i pint cold milk Pour the hot milk over the corn meal and cook in a double boiler 20 minutes. Add the molasses, butter, salt, cinnamon, and raisins. Beat the yolks of the eggs and pour in the cold Combine the two mixtures, pour batter into well-greased baking dish, and bake slowly ^ hour. Corn-Meal Fruit Gems 2 tablespoons melted fat I cup wheat flour i cup raisins Mix dry ingredients, add the beaten, fat, and raisins that have been floured.

Bake in a hot oven in greased tins about Corn-Meal Fruit Bumpers I cup wheat flour 4 tablespoons milk Mix and three times the com meal, wheat salt, and baking powder. Work in the butter and add

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the well-beaten egg and the milk. Turn dough on to a well-floured board and roll to >^ inch thickness. Sprinkle with cinnamon and chopped raisins, cut off squares, place on well-greased baking tin, and bake in a quick oven. Corn-Meal Cheese Sticks 2 tablespoons grated cheese teaspoons baking I j^ cups com meal ^2 cup wheat flour I tablespoon melted butter Sift together the corn meal, flour, salt, and baking powder. Beat eggy add butter, and grated cheese.

Stir in beat well, pour stick pans greased, and bake in a quick oven.

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CORN MEAL FOR SUPPER Corn-Meal Boston Bread i>^ cups com meal ^ cup molasses i>^ cups whole wheat i% cups buttermilk I tablespoon cooking oil i^i cups raisins and lyi teaspoons soda nuts, mixed Mix together all the dry ingredients, then add molasses, buttermilk, cooking oil, and lastly the mixed chopped raisins and nuts. Grease yeast-powder cans, fill them threequarters full, and steam about hours.

Remove the covers and bake the bread long enough to dry out the top. Steamed Corn Bread lyi cups com meal I cup buttermilk 1/2 cup floiu" I teaspoon soda Mix the well-beaten egg, the buttermilk, and the molasses. Into this sift the corn meal, soda, and Pour batter into a well-greased mold and steam hours.

Do not slice until bread is cold. Corn-Meal Mush in Fireless Cooker I aip com meal 3 cups water Stir the meal slowly into the boiling salted water, being careful that lumps do not form. Allow mixture to boil slowly 10 minutes, place it in cooker, and allow it to remain over night.

Use one radiator.

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Corn-Meal Sweet-Potato Bread 2>^ quarts fine corn meal i pint mashed sweet lyi quarts white flour potatoes 2 teaspoons salt i cake yeast Mix I pint each of the corn meal and flour. Add warm water to make a stiff batter, also the yeast cake, mixed with a small quantity of water. Keep sponge in a warm place until light.

Scald remainder of meal with boiling water, cool, and add it, together with potatoes, salt, and remainder of flour, to the sponge. Knead well, and set in warm place to rise.

it is light, put it into bread pans and let it rise until double in bulk.

Bake in a moderate oven.

Corn-Meal Souffle I cup com-meal mush i teaspoon baking powder 1 cup sweet milk y2 cup grated cheese Make mush as directed on page Add the baking powder, salt, well-beaten yolks of eggs, and cheese, mixing Fold in the well-beaten whites of Pour mixture into a well-buttered baking dish and bake in a moderate oven about 25 minutes. Corn-Meal Bannock 2 cups milk y^ cup com meal Cook in a double boiler the milk, corn meal, and until it reaches the consistency of thick cream. Remove from fire and stir in the well-beaten yolks of the

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Fold in the stiffly beaten whites of the eggs. Pour batter into a well-greased baking dish, and bake 30 minutes. Polenta with Tomato Sauce Yi cup com meal 2 cups boiling water y2 teaspoon salt % cup grated cheese I cup tomato sauce Stir the com meal gradually into the boiling salt water. Cook a few minutes, then put it into a double boiler and cook I hour.

Drop by spoonfuls on to a hot platter, and sprinkle with the grated cheese.

Serve with the tomato sauce.

TOMATO SAUCE Cook slowly for 10 minutes }4. can tomatoes, i chopped onion, ]/t teaspoon clove.

Remove and press through a sieve.

Cook tablespoon each of flour and butter i minute, add tomato mixture, stir until smooth, and cook slowly 5 minutes. Fried Corn-Meal Nut Cakes 3 cups boiling water yi cup chopped nuts Bring water and salt to boiling point, add corn meal and nuts.

Cook 10 minutes.

Remove from fire and add well-beaten egg, and fat. Turn into mold and cool. is cold, slice and fry in deep fat.

Serve with honey or maple sirup. Chicken and Corn-Meal Croquettes I cup chopped chicken i ^gg I cup com-meal mush Salt and pepper Few drops onion juice

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Mix the chicken and corn-meal mush. Add the beaten egg and the seasoning.

Drop by spoonfuls into hot fat.

Corn-Meal and Meat Croquettes I cup corn-meal mush Few drops onion juice 1 cup chopped meat Salt and pepper Combine the ingredients and drop by spoonfuls into hot fat.

Corn-Meal Fish Balls 2 cups corn-meal mush i cup shredded codfish Pick over the codfish and soak it to remove salt. Combine with the mush, eggy and butter. Drop by spoonfuls into hot fat.

Corn-Meal Mush and Cheese Make a mush with i cup corn meal.

it is done, add }4 cup grated cheese and leave pan over fire only until cheese melts.

Serve at once.

The cheese in this mush takes the place of cream, besides making it a more nourishing dish. Corn-Meal Rolls J/2 cup mashed potatoes ij5^ cups flotir i tablespoon fat ^ cup milk Sift the dry ingredients. Add mashed potatoes, milk, and melted fat, mixing well to make a soft dough. Roll dough out on floured board to J/2 inch thickness. Cut in circles, spread them with melted fat, and bake in hot oven from 25 to 30 minutes.

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HOW TO USE LEFT-OVER CORN-MEAL MUSH 1. To reheat corn-meal mush place it in a double boiler, add a little hot milk, and cook 3 minutes. 2. Reheat left-over mush, stir in a few scalded figs or dates, pour mixture into a mold, and serve cold with sugar and cream as a dessert.

3. Put left-over mush into a deep pan to mold. it is cold, cut it in slices, flour, and fry in hot fat. 4. Mix the left-over mush with a well-beaten egg, put it into well-greased shallow baking dish, and brown in hot oven.

Let it remain in oven long enough to cook the egg.

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Bi? BessU R. Murphy, Food Expert and Lecturer The books of this little series for school and home use are something more than a collection of tested recipes for the preparation of foods we know.

They represent, besides, a thrifty and thinking use of home-grown foods to the most appetizing, economical, and healthful ends.

Rice:

For Breakfast, Dinner, and Supper. In the inviting recipes of this little book, rice is shown not only in its possibilities as a cereal, soup, salad, dinner vegetable, bread, dessert, and invalid food, but in its value for nourishment and energy, and as an admirable balance for the diet. Peanuts:

For Breakfast, Dinner, and Supper. Wholesome, healthful, and flavorous, the humble peanut is presented in its countless uses for the table—as breads, meat substitutes, dressing for poultry, salads, desserts, candies, butter, and relishes—^food preparations that whet the appetite, and at the same time bring before us the importance of the peanut as a food. For Breakfast, Dinner, and Supper. In the breads, griddlecakes, tamales, corn-cheese sticks, croquettes of meat, and other good things, the young cook gets not only a suggestion of the Indian feast—"green corn and venison"—but instruction as to how to prepare and cook properly corn-meal dishes that tempt the appetite.

Potatoes:

For Breakfast, Dinner, and Supper. Anyone who uses this book will approach potatoes, whether Irish or sweet, with a new interest.

It is surprising how many toothsome changes may be rung on the necessary tuber in the way of breads, as a vegetable in combination with others, as croquettes, salads, doughnuts, cakes, pies.

Legumes:

Dried Beans, Peas, and Lentils.

Under Legumes, the student comes to know the tmusual food value of beans, peas, and lentils, as compared with other vegetables and their cost, also that there are innumerable ways of preparing "the poor man's beef"

in savory baked and stewed dishes, and soups.

Bound in paper, price, each, $0.25 RAND McNALLY & COMPANY CHICAGO NEW YORK

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HOME ECONOMICS SERIES LESSONS IN COOKERY jBp Frances EUzaheth Stewart, Instructor in Home Economics, Robert Lindblom Technical High SchooU Chicago This series, a two-year course for high schools, is a definite force for self-help.

^ Based upon economic values, and treating foods and their preparation for the child, adult, and invalid in relation to health, these four books not only make for better and more profitable service in the home, but they lay the foundation for a radical improvement in health for those who come under its influence. Food Economy.

Book One consists of lessons in cooking carefully planned to lower the cost of living and to attain the greatest values in food.

Naturally "the balanced ration" and "complete dishes"

are features of the book.

Food Economy treats preservation of foods by means of drying and canning, "left-overs," inexpensive meat cuts, stews, meat substitutes, bread, and wheat substitutes, and gives invaluable exercises and aids for the use of the future housewife. $1.25 Diet for Adults.

In Book Two the needs of the worker are the subject of study, and calorie values are the basis of the dishes treated. Suitable diets for both hard and light workers are carefully considered. Problems in calorie values, such as the loo-calorie portion scheme, give the pupil thinking work to do $1.25 Diet for Children.

Book Three deals with suitable food for babies and children.

For the older infant there are broths, gruels, and fruit juices, and for children of four to eight years, such dishes as cereals, cream soups, simple fruit and milk desserts. The older child also has attention.

Sections on lunch boxes, parties, and penny lunchrooms have point for teacher, parent, and pupil $1.25 Diet for Invalids.

Book Four gives an interesting insight into foods in their relation to disease. Here are bran breads and dried foods useful for elimination diseases, special diet for diabetes and fever patients, and for children wasting from malnutrition; here are foods valuable for iron, fats, and proteins. The book is one of worth, not only to the teacher and pupil, but to the nurse and mother..$1.25 These books are bound also in laboratory form ready for filing in notebooks Price, each $1.25 RAND McNALLY & COMPANY CHICAGO NEW YORK