The Corn Cook Book

Page 2 See this page in the book

ClassXK_8i)l_ Book_-J^XH-4» Gopi^htN"

COPKRIGIIT DEPOSIT.

Page 6 See this page in the book

'' Corn will yet be the spinal column of the nation's agriculture." -JAMES G. BLAINE.

Page 7 See this page in the book

The Corn Cook Book Compiled, Arranged and Published by Elizabeth O. Hiller Formerly Principal of the Chicago Dome^ic Science Training School Ledlurer on Household Science CHICAGO The Rogerson Press 83-85 Fifth Avenue

Page 8 See this page in the book

LfSrtAHY of CONGRESS I wo CoDles Received OCT 9 i90r Copyrieht Entry CLASS A )tXc., No.

COPY B.

Copyright, 1907 by Elizabeth O. Hiller

Page 9 See this page in the book

PREFACE N compiling little Corn Cook Book, my chief aim has been to awaken a greater interest among the housekeepers and cooks of this country in the Food Value of Corn and Products.

have therefore created some new recipes, revised many old ones, formerly used in New England by our forefathers and elsewhere in the United States.

Personally, have for years been very much interested in the preparation of this most valuable cereal. Regardless of the fact that corn is a native of America and is grown in every state in the Union, and some of the foods prepared from it are known as our "National dishes," many of our young American housewives of today do not seem to appreciate its true value as a "human food."

That corn is not used by the modern housewife as extensively as it should be, is doubtless due to the prejudice existing among many people against cooking corn, owang to the time involved and its heating qualities., Others insisting it is only to be eaten in cold weather. is all a grave error.

This cereal must be well cooked; long slow cooking improves its and increases its digestibility. The of milling in century is vastly different the "old or Southern Milled Corn," the germ and hull, or crude fibre, is all removed. The former was the great "heat producer," and too, when left in the meal lessened its keeping qualities. The meal would become rancid and infested with vermin. As it

Page 10 See this page in the book

is milled today all of is eliminated. Coming in contact thousands of housewives in my professional life, have learned of this lack of interest in the cooking of cereals, and especially corn or hominy. Fully realizing the positive need of a more wide-spread knowledge of its food value and preparation, set to work to wTite the "Corn Cook Book," when to my delight the "National Corn Exposition" came into existence. The Corn Kitchen was. assigned to my care and management and of course the Corn Cook Book, must needs be completed. I have therefore spent months experimenting the products, making the new creations, testing the old recipes, which had been sent to me from East, West, North and South, especially East and South, hoping that I might awaken the "old time" interest in its use.

Corn pone with crisp bacon, hominy and fried salt pork are just as toothsome today as they were years ago. The Philadelphia Scrapple and Pannhaus, both old-time Pennsylvania dishes, Boston brown etc., are appetizing, inexpensive and wholesome foods, and many others too numerous to mention here.

The story of the origin of corn, its cultivation, milling commercial and food value, is most attractively told by the United States Department of Agriculture in "Farmers' Bulletin No. 298," "Food Value of Corn and' Corn Products." This bulletin should be found in every home in this country; it was a great inspiration to me.

have endeavored to incorporate in little book the simple, inexpensive and substantial dishes, some of the richer creations, then the more delicate custards, creams, etc., finally trying to exhaust the possibilities of sweet green closing the little volume with Corn Balls and Popcorn Brittle.

Page 11 See this page in the book

arranging this compilation of delectable dishes, trust I have succeeded in giving to the housewives, into whose hands book may fall, some valuable information, as as many simple, wholesome dishes, which will aid her in giving variety to the daily menus, also supplying a food which ranks in food value with wheat, at the lowest possible cost. To the housewives and cooks of America (the greatest corn growing country in the world), I most graciously dedicate little volume, "The Corn Cook Book." Faithfully yours, Mrs. Elizabeth O. Hiller.

Page 12 See this page in the book

HOW TO MEASURE INGREDIENTS. It is absolutely necessary to measure all ingredients correctly to insure success in cooking. Satisfactory results have been attained, occasionally, by those of long experience and good judgment in measuring by sight; but when failures are made, discouragement follows and, too, habits of wastefulness are acquired by this "hit or miss" method. The majority of people need a definite system of measurements which, when carefully followed, must yield good results. Granite, glass and tin measuring cups, divided in thirds and quarters, holding one-half pint, table and teaspoons of regulation size, a common case knife, all of which may be purchased at any kitchen furnishing store, are ^mong the essential articles for measuring correctly. Flour, meal, powdered sugar, soda, mustard, ginger, baking powder, and all ingredients which stand in boxes, settle and sometimes harden in lumps, should- be crushed and sifted before measuring. A cupful is a half-pint cup filled, and leveled with a knife. TO FILL A MEASURING CUP. A TABLE OR Toss the dry ingredients lightly into a measuring cup, heap it slightly, and level it with a knife. Shortening, such as butter, lard and other fats, are packed solidly into both cup and and leveled a knife.

A is measured level.

A teaspoon is- measured level.

In measuring with either tea or dip the spoon into the material, fill it, lift, and level with a case knife, turning sharp edge of blade toward handle of spoon. Divide with the knife, lengthwise of bowl of spoon for a half, divide the half crosswise for a quarter and the quarter crosswise for an eighth.

less than an eighth is called for use a few grains.

A of correct size hold level teaspoons. A teaspoon should hold sixty drops of liquid.

Page 13 See this page in the book

Measuring Liquids. A cup of liquid is an even cupful or all the cup will hold. Tablespoon and teaspoonful is all the spoon will hold. the following are called for in a recipe, measure the dry, fats and liquids in the order given, thereby making one cup serve the purpose of all.

To Combine Mixtures. Use an earthen mixing bowl of ample size for mixing cakes, batters and doughs. Mix with a wooden spoon. Measure all correctly; mix and the spices, etc., before measuring. Count out the desired number of selecting those of uniform size, especially if a cake is to be made. Break each egg separately over a cup; that there may be no loss should a stale one chance to be one of the number. Separate the whites from the yolks when so specified. are degrees of lightness. They are beaten" when whites and yolks, beaten together, will run from the tines of a fork.

They are beaten,"- when beaten thick, very light and a lemon tint. Whites are beaten alone stifiE and dry. Measure liquid as suggested in the foregoing. Having everything in readiness, the mixing and of these mixtures may be quickly done. TIMELY SUGGESTIONS. always be hot be rapidly when cooking corn Pearl or Granulated The water be seasoned before adding the meal. Long, slow cooking developes the of or If prepared for slicing or for frying, a granite pan previously wet with water,, set aside until cold and solid.

Page 14 See this page in the book

Turn out on a moulding board and cut in half inch slices, saute in hot, well greased spider or griddle. Tin or Russia pans, if used for this purpose, will rust or darken the porridge. MOTIONS USED IN MIXING INGREDIENTS. ' motions are considered in mixing batters, doughs and. other namely:

cutting and folding.

is a rotary motion ordinarily used in all cookery.

It is to thoroughly mix the ingredients. is turning the and to mix, and at the same time incorporating air the mixture. With each beating motion the spoon is brought constantly in contact with the bottom of the dish, bringing the contents over the top folding them in again.

is used in combination with stirring. CUTTING and FOLDING, is introducing one ingredient into a mixture, one or the other being the lighter of the two.

is accomplished with the cake spoon, making vertical cuts downward and turning mixture over, allowing the bowl of the spoon to bring the contents of the bottom of the the top folding them in again.

The turns entirely around in one's hand in making this motion. Repeat motion alternately mixtures are thoroughly blended. Lightly beaten whites of eggs are cut and folded into cake mixtures, etc.

NOTE.

THE FOREGOING INSTRUCTIONS MUST BE CAREFULLY FOLLOWED; THE INGREDIENTS CALLED FOR IN THE RECIPES MUST BE USED, IF YOU. WOULD HAVE SUCCESS IN USING THE RECIPES INCORPORATED IN THIS LITTLE BOOK.

Page 15 See this page in the book

PART 'Aye, the Corn, the Golden Corn, Within whose yellow heart there is Of life and strength for all the nation!' HASTY PUDDING.

(Corn Meal Mush.) Put one quart of boiling water in top of the double add one and one-half teaspoons salt, mix two cups yellow or white corn meal, and one flour, with two cups of cold milk, stir this slowly into the boiling water, boil five minutes, vessel over hot water, let cook an hour or two, stirring occasionally to prevent mush from lumping.

The longer it steams the more delicious the serve with milk or cream. If white and yellow corn meal is made into "Hasty Pudding" in separate vessels, then packed in alternate layers in a brick-shaped mold, sliced and served with cream, it makes a very attractive FRIED HASTY PUDDING. (Corn Meal Mush.) Prepare as corn meal mush; pack solidly in a wet granite brick-shaped pan; when cold, cut in three-quarter inch slices; either dip in flour and fry in hot fat or fry without dipping; brown richly on one side, turn and brown on the other.

These slices may be dipped in egg and cracker crumbs, and fried in deep, hot fat.

Serve with crisp bacon.

Page 16 See this page in the book

CORN MEAL "DABS" OR DODGERS. tablespoon sugar rich 1 teaspoon butter or lard Mix and sift corn meal, salt and sugar; add sufficient boiling water to wet the meal, but not to make it soft; add butter and milk; when cold add the yolks, beaten very light; then cut and fold in the whites beaten The batter should drop readily from the spoon, but not thin enough to pour nor stiff enough to be scraped from the bowl. Shape in oval cakes, and lay in a hissing, hot, well-greased dripping pan, and bake in a very hot oven until brown and puffed; split, butter and serve fried salt pork with cream sauce. HOE CAKE.

1 cup white corn meal H teaspoon 1 teaspoon maple sugar or syrup Scalded milk or boiling water Mix the and them sufficient or to make the mixture thick enough not to spread, w^hen put on the Grease a hissing hot griddle with fat salt pork; drop mixture from a large spoon, pat to one half inch thickness, cook slowly until well browned, put a small bit of butter on top of each turn and brown on top side.

Add more fat to if necessary.

It will do them no harm to cook a long time, if they are not allowed to scorch.

Serve, when cooked, with Syrup.

CORN DODGERS.

1 quart maple or lard syrup Scalded milk and water Add salt, sugar and lard to corn meal; mix well, and pour over enough to make a batter to drop tip of spoon; they should be an inch thick in the center

Page 17 See this page in the book

and flatten oval the batter minutes before dropping them into a hot, well greased dripping pan.

The maple sugar or syrup improves the flavor and makes the dodgers brown more richly.

INDIAN BANNOCKS. 1 teaspoon maple syrup or sugar Add to milk, add syrup, and cool and add beaten very the whites in shallow pudding in very hot oven, twenty-five minutes. in pudding GRIDDLE JOHNNY CAKES. yellow or Add to corn meal, pour on boiling water to form a thick drop batter, add maple s^rup and sufficient cold to make a batter.

Drop by on a well hot griddle and as immediately. INDIAN MEAL FLAPJACKS. yellow Mix and and add suflficient scalded milk to moisten meal, add butter when cool, add beaten, and milk enough to make a batter.

Cook on hissing hot as

Page 18 See this page in the book

CORN PONE.

To one quart of white (southern milled) add one and one-half one lard, and sufficient scalded milk and (equal parts) to make a mixture that can be molded with^the hands into oblong six inches long, inches wide and one inch they should be thin on the edges and ends.

Before molding them the mixture should be worked well with the hands, then shape cakes, place them on a hot well greased tin sheet, brush over with melted butter or milk and bake twenty-five minutes in a hot oven.

done, split each one, lay a slice or two of crisp bacon on each. Serve immediately. POLENTA.

1 cup yellow 2 cups cold water Mix the flour with cold water and slowly boiling water, add begins to boil, then occasionally; let cook slowly over a slow fire for one hour. half cooked add Serve hot with sauce given below. This mixture may be turned a shallow pan previously wet with chilled, then cut in squares, dipped in flour, egg and crumbs, and fried in deep fat.

Serve with tomato sauce. MUSHROOM SAUCE FOR POLENTA. Slice six mushrooms (if dried mushrooms are used soak them several hours in cold water), chop fine one small onion and one clove of garlic.

mushrooms, and garlic in one half cup until a gold brown, add one-half cup brown stock or hot water in which one teaspoon beef extract is melted, simmer strain and

Page 19 See this page in the book

INDIAN MEAL BLOCKS. for Hasty Pudding. Turn mixture a shallow granite dripping pan, previously wet with cold water. When cold, turn out on molding board, cut in uniform blocks tw^o inches square, dip each one in flour, egg and cracker meal, place in croquette basket and fry a rich brown in deep fat. as a vegetable with roast pork, pork tenderloin, etc.

CORN MEAL GRUEL. 2 tablespoons corn meal ^ cup Mix corn meal, salt and milk, add boiling water, is free lumps.

into a double boiler and cook over hot water two and a half PANNHAUS.

2 quarts 2 cups corn meal J-4 pound liver sausage Salt and pepper 1 cup buckwheat Put two quarts of water in an pot; on bring to point and add buckwheat mixed wnth one cup of the casing sausage, break into small pieces and add to porridge, mixture may be smooth; add remaining corn slowly, continue to taste with Remove pot to back of range and simmer two hours. into granite pan, previously wet with cold water. When cold slice and cook as Fried Corn Meal Mush. PHILADELPHIA SCRAPPLE. Have your butcher clean a pig's head, and split it in halves.

Put ft stock pot and cover with

Page 20 See this page in the book

meat falls the bones.

the meat, strain the liquor and set aside to cool; most of the fat, all gristle and bones; chop meat fat from liquor, place on bring to point, add meat and one pound of beef liver, previously parboiled ten minutes, and cut in very small pieces; season and sage to taste.

Add one cup of buckwheat, mixed with one cup of letting it slip through the fingers of the left hand while you briskly with the right; thicken with cornmeal until mixture is the consistency of corn meal mush; free from lumps. Remove to back of range and simmer two or three hours. Use a heavy vessel to cook the mixture in.

lessens the danger of scorching. Pour mixture brick shaped bread pans previously wet with cold water. When cold, cut in half-inch slices and saute' in a well greased hot spider; brown on both sides.

for breakfast or luncheon. is an inexpensive and is highly nutritious, and will keep several weeks in cold weather. HULLED CORN. Tie a quart of hard wood ashes (oak ashes are preferable) in a flannelette bag, and put it in a large kettle, add gallons of Let it and become lye.

the right stage of has been reached will look black.

Put into this four quarts of hard yellow or white corn, and boil until the hulls have all started to loosen. it well with a wooden mush paddle, then pour it into a large dishpan of cold water and rub with the hands thoroughly to loosen and all the hulls.

Change the six times, washing and rubbing the kernels they are white and clean.

Soak in cold water over night; in the morning drain, add fresh to and simmer four or Is skim off hulls and scum water when necessary, and add freshly boiled water as It evaporates during simmering; drain and serve hot or cold with butter, or with cream and

Page 22 See this page in the book

PART "Called the young men and the maidens To the harvest of the cornfields, To the husking of the maize-ears.'' BOSTON BROWN BREAD. Clip 1 cup rye meal ^4 cup N.

1 cup Graham sour or 1^ 2y2 teaspoons soda of sweet milk or water Mix and the dry add the molasses and molds, and steam three and one-half hours. The covers should be buttered before being placed on molds, and tied down with a string if they do not lock.

Remove covers when done, and set molds in oven to dry off top of loaves. BOSTON BROWN BREAD WITH FRUIT. for Boston adding fourths cup seeded and shredded raisins, add these to the dry then continue as in foregoing recipe. STEAMED BOSTON BROWN BREAD WITH cup rye i^ cup N.

1 cup IV^ cups thin cream the dry add of the and in the of into butter mold, steam three hours, then bake one hour in a moderate oven,

Page 23 See this page in the book

JOLLY JOE. 2 cups corn meal 2 cups sour milk hot 1 cup N.

Mix and and add sour milk, beat thoroughly, then add in hot mold, closely and steam six hours. Two-thirds of a cup of seeded raisins may be added to mixture, w^hich is a great addition if you like the fruit brow^n CORN FLOUR BREAD. 1 compressed yeast lard Va. cup lukewarm water Put lard, sugar and in mixing bowl; pour on gradually hot water. When luke warm add yeast cakq dissolved in warm water. Sift corn flour with four cups add the fifth cup if needed, turn on well floured board, knead dough smooth and elastic to touch.

Return to bowl, cover, and set to rise in a warm place (68° to 70° F.). in bulk, cut down and knead slightly, without removing from bowl; set to raise again; when double in bulk, turn on to a well floured board, knead divide dough two equal parts, shape loaves.

Let rise again and one hour in a "bread oven" (360° to 400° F.).

When baked pans to cake-cooler, cool, when it will be ready for use.

is a most delicious and wholesome bread. OLD FASHIONED BAKED BROWN BREAD. 2 cups boiling water 2 compressed yeast cakes ^ cup lukewarm water rye meal 1 cup molasses Hot or Stir boiling water into corn meal. When luke warm

Page 24 See this page in the book

add rye meal, molasses and yeast cakes in hike warm add sufficient warm water or to make firm dough; mixed and smooth. mixture a well iron Brown Bread pan; set to rise in a warm place; when light, bake in a slow oven two hours and a half.

Cover vessel first half hour of cooking. CORN BREAD.

ISIew Orleans Recipe. 2 cups white ?/2 cup 2 cups sour milk y2 cup molasses or sugar 1 teaspoon soda i teaspoon Mix and and add molasses and butter, the sour milk, and eggs beaten very the in two hot mixture thoroughly; l?ake slowly forty-five minutes in a well greased, not very shallow pan. SWEET CORN BREAD. l-)4 cups ^ cup J4 cup 1 cup ]?. cup sugar and Add sugar and add milk and batter the e^gs thick and carefully into Turn into well buttcrc-d shallow pan, in a hot mi.tture may be, baked in hissing hot iron gem cups. APPLE JOHNNY CAKE. white corn meal 1 teaspoon cream tartar W^ cups milk V2 teaspoon tart apples pared and sliced Cinnamon and sugar Mix the six ingredients in the order given, beat thoroughly, add apples, mix well. Pour into a well but^ tered shallow cake pan and bake thirty minutes in hot oyen.

Page 25 See this page in the book

DAINTY SPOON CORN BREAD. ^4 cup i teaspoon 2 teaspoons sugar add and let cook until mixture is slightly thickened, add butter and sugar; add yolks beaten very lightly, lastly cut and in the whites of thirty in hot SOUTHERN SPOON CORN BREAD. Pour two cups boiling water over one cup corn meal, cook five minutes, stirring continually. Add one tablespoon tw^o eggs well one cup one a and thirty-five minutes in hot oven.

Serve from trhe dish in which it is baked with a tablespoon. VIRGINIA SPOON CORN BREAD. y^ cup granulated cooked hominy • V/, cups milk lard 2 cups corn meal 2 tablespoons buttqr Add, shortening and salt to hot hominy, add corn sifted with alternately milk; mix add to and vigorously.

a wd\ buttered pudding in hot oven forty-five minutes. in baking dish with spoon. OLD VIRGINIA BATTER BREAD. i^ cup sugar Stir corn meal into scalded milk and to a mush, add salt and sugar, cool; add yolks of eggs beaten very

Page 26 See this page in the book

light, cut and in whites beaten stiff, melt two tablespoons butter or lard in baking pan, turn in mixture and bake fortyfive minutes in a bread oven (360° to 400° F.)RICH CORN CAKE. 3yi cup 1 cup white flour 1 cup thin cream Mix and the dry add slowly, beating continually, add melted butter and eggs beaten a shallow buttered pan and bake twenty minutes in a hot oven. WHITE CORN MEAL CAKE. % cup VA cups milk • 1J4 cups white corn meal Cream the butter, add the sugar gradually, the dry twice and add to alternately with milk. Beat whites of eggs until stiff; cut and fold them into mixture. Bake in shallow buttered pan twentyfive minutes. SPONGE CORN CAKE. No.

^ cup 2 egg yolks beaten 1 cup 1 tablespoon melted butter 1 cup rich sour V2 teaspoon egg beaten the dry add yolks well beaten and sour milk; in the white of egg in shallow pan in hot thirty minutes.

Page 27 See this page in the book

SPONGE CORN CAKE. No.

Yi cup Yi teaspoon ^^-g Vi teaspoon of egg 1 teaspoon cream tartar sweet Sift the dry ingredients together, add butter, egg yolks and milk; mix well and lastly cut and in the white of egg beaten in well brick shaped bread pan thirty minutes. SPIDER CORN CAKE. ^ cup J^ cup sweet milk 34 cup 1 tgg well beaten ^ cup sour milk Yi cup sweet and Add half cup sweet milk and egg Add sour milk and Mix and buttered hot spider. Pour half cup sweet milk carefully over the top of corn cake. ten minutes on top of range and twenty minutes in the oven. THIN CORN CAKE. 1 cup yellow corn meal Y4 cup 1 tgg 1 cup 1 cup Mix in order given and bake in a well shallow, square pan, spreading the enough to half fill the pan. MOLASSES CORN CAKE. 14 cup N.

O. molasses Ya, cup ^ cup thin cream VA teaspoons 1 egg the dry add

Page 28 See this page in the book

to cream, mix well and add to dry ingredients, beat thoroughly, add egg, beat again, and bake in buttered shallow pan in hot CORN MUFFINS. 1 cup yellow corn meal 1 cup 1J4 cups sweet milk separately Cream the butter; add sugar gradually to lightly and and add alternately with in the beaten whites. in hot iron gem CORN MEAL MUFFINS WITH RICE. % cup 2 tablespoons sugar ^ cup hot rice Yi cup 1 egg scalded milk on let stand Add hot rice and mix thoroughly with the tips of fingers, add sifted with and the yolk of egg cut and in the white beaten stii¥.

in well buttered hot, iron gem cups, twenty minutes in hot oven.

CORN MEAL SPONGE MUFFINS. Yi cup 1 cup scalded miik Ya cup Add corn meal to scalded milk, add let cook until thickened, cool; add sugar and eggs beaten very light, flour sifted with baking 'powder; beat two minutes. Pour into hot buttered iron gem cups and bake twenty minutes in hot oven.

Page 29 See this page in the book

CREAM CORN MEAL GEMS. lA cup corn meal H teaspoon 1 cup 34 cup cream Qgg, lightly beaten 2 tablespoons sugar Mix and the dry add gradually, the egg, beat well; bake in buttered gem cups twentyfive minutes in a hot oven. If a plainer gem is desired, use milk in place of cream and add one tablespoon melted butter.' POPPETS.

1 cup tablespoon melted butter cup 1 egg Mix and sift the dry ingredients, add butter, egg and added to mixture and beat batter three minutes. Pour into hissing hot well greased gem cups and bake in hot oven thirty minutes. CORN MEAL POPOVERS. 1 cup 3 eggs beaten very Stir corn meal into hot milk, add butter and cool slightly and add eggs, beat mixture two minutes and turn hissing hot well iron gem thirty-five in a hot oven; strongest heat must come from bottom. "PETE'S" CORN MEAL GRIDDLE CAKES. ' Ij/ teaspoons 1 cup 2^A cups buttermilk or loppered Mix and sift corn meal, flour and salt, add eggs, mix Dissolve in add to •

Page 30 See this page in the book

and fry at once.

If allowed to stand too long thickens; may be thinned by adding more The sour milk must be rich.

Butter milk is best for this purpose. BUCKWHEAT CAKES. buckwheat Y^ compressed yeast 5/2 cup 5^2 cup lukewarm water 2 cups warm water Sift buckwheat, corn meal and salt together, add yeast cake dissolved in half cup warm water, add molasses and water; beat thoroughly. set to rise over night in warm (70° F. ).

In the morning beat briskly, add soda, again and fry on hot FLANNEL CAKES. y2 compressed yeast cake tablespoon melted butter y2 cup corn meal 1 egg \y2 cups Set the following to rise night; scald add and flour; when is lukewarm add yeast in one-fourth cup of lukewarm water, cover and set to rise in a warm place (68° F.).

In the morning add and egg; yolk and separately. as NORFOLK WAFFLES. V/i cups Zy^ teaspoons V2 cup corn meal \y2 teaspoons 1^/2 cups milk 2 tablespoons butter Cook corn in water twenty add milk, and dry sifted, yolks of eggs and of in hot waflle immediately.

Page 31 See this page in the book

HOMINY PORRIDGE. freshly boiled 1 cnp grannlatcd hominy Yi. tablespoon Put boiling water in double boiler, add briskly while adding one hour, or more, stirring thoroughly occasionally. Serve with STEAMED PEARL HOMINY (SAMP).

Stir one cup of Pearl hominy into two quarts boiling water, briskly five minutes, then remove vessel to back of and simmer eight as a vegetable, seasoned salt and butter, or serve hot or cold with cream. BALTIMORE SAMP. the Pearl hominy with let cook or six hours, adding boiling water when necessary. Then drain and cover with more boiling water; let cook over a very slow fire all day if necessary; be careful it does not scorch.

When done, to taste with salt; serve with cream and sugar, or, if served as a vegetable, reheat two cups in two cups of cream sauce, to which may be added three tablespoons of cheese or one-half finely chopped parsley.

HOMINY WAFFLES. 1 cup porridge packed 3 tablespoons melted butter solidly 2y2 cups 1 cup milk and salt and baking powder together; add porridge, mix add eggs and add to first mixture; beat until free from lumps; fry in hot, waffle allowing cook's spoons to each waffle.

Page 32 See this page in the book

HOMINY GRIDDLE CAKES. 1 cup porridge 1 cup sweet milk egg flour, baking powder and salt together; add porridge and mix to prevent being lumpy; beat egg very light; add milk and cream to egg and combine with; and fry as griddle cakes. HOMINY MUFFINS. 1 cup porridge packed solidly yi teaspoon % cup milk 2 eggs beaten very Sift flour, salt, sugar and baking powder together, add porridge and mix well, add melted butter and milk, until free from lumps. Add lightly beaten eggs. Bake twenty minutes in a hot oven, in hot well buttered iron gem cups. GRANULATED HOMINY CRESCENTS. Prepare a rule of "Hominy Porridge," pour into a shallow granite dripping pan to the depth of one-third inch, chill. turn out on a molding board and shape with crescent cutter.

Dip crescent egg, and cracker lay in croquette basket and fry in deep fat.

Drain on soft brown paper, sprinkle each on top side with finely chopped parsley, and the game course.

not be turned into either a tin or Russia dripping pan, as it will show rust spots.

It may be cut in any desired shape. HOMINY CROQUETTES. Shape balls, one quart of w^ll cooked, highly seasoned fine hominy.

Roll in cracker crumbs, dip in one egg,

Page 33 See this page in the book

beaten and diluted with two tablespoons cold water, then again in cracker crumbs. Fry in deep fat.

Drain on brown paper, and as a vegetable or sweeten the to taste, flavor with grated lemon peel, shape, crumb and fry; serve as dessert with maple syrup. GRANULATED HOMINY CRUSTS. Clip cold boiled fine hominy 1 egg salt and milk Cook the hominy in double boiler, in milk enough to make a thin batter and until the hominy is very soft.

Add salt to taste, egg well beaten, and sufficient flour to hold mixture Spread in pan one-third inch in hot Split and serve with maple syrup. HOMINY DROP CAKES, hot Seasoned tablespoon water Add to the add to add stiii.

Drop mixture by tablespoonfuls on well buttered tin sheets and bake a rich brown in hot oven. Serve with maple syrup. GNOCCHI AU GRATIN. or 1 cup 14 cup cracker crumbs 1 cup milk 3 tablespoons melted butter V/j tablespoons (about 1^ Few grains cayenne Scald milk in double boiler, add butter and and sift in slowly the hominy or corn meal, stirring constantly. until mixture becomes a stiff paste. Mold mixture quennelles two poach these in simmering chicken stock or water. Drain and arrange them in a shallow

Page 34 See this page in the book

baking dish in a layer, cover with white sauce and a thin layer of grated cheese, a few grains cayenne. Continue with layers all materials are used, having a layer of sauce and cheese on top.

the cracker crumbs and sprinkle the top.

in hot oven fifteen Bechamel may be used in of white sauce, making still more delicious.

Page 36 See this page in the book

PART ''And the maize-field grew and ripened, Till it stood in all the splendour Of its colors green and yelloiv. Of its tassels and its plumage/' COLONIAL INDIAN SUET PUDDING. Clips ' y, tablespoon cup ^2 teaspoon cinnamon 1 cup creamed ^. cup seed and shredded 1 cup molassfes raisins ^^ cup cold water Stir the meal slowly into the milk, add remaining ingredients in the order given, except the cold watei and milk; add and buttered baking dish; pour cold water and milk over top (do not stir these into mixture). Bake slowly in a moderate oven three hours.

Serve with Hard Sauce or cream and sugar. BAKED CORN MEAL PUDDING. ^4 cup molasses 1 cup 1 teaspoon cinnamon ^2 cup 2 eps >< cup (extra) add to add cinnamon, and egg slightly beaten. Pour into a buttered pudding dish; bake thirty minutes; pour over the extra half cup of cold milk, and bake two in a moderate oven, without

Page 37 See this page in the book

BOILED COLONIAL INDIAN PUDDING. 1 pound beef cinnamon cloves ^2 tablespoon ginger Nutmeg and lemon rind Heat the molasses over the fire just below the boiling point, add milk, suet and seasoning, then the eggs well beaten; add sufficient corn meal to make a stiff batter. a cloth, first dipping it into boiling water. Turn mixture into it and tie securely, leaving room for pudding to swell.

in a covered kettle of and Serve with Brandy, Vanilla or Lemon sauce. APPLE AND BROWN BREAD PUDDING. 2 cups brown bread crumbs 1 egg apple % cup finely chopped 1 cup seed raisins 1 cup ^A cup brown Mix bread crumbs and apple, add raisins mixed and add and Steam in molds two Serve with Lemon or Brandy Sauce. STEAMED INDIAN MEAL PUDDING. % cup finely chopped M\ cup sour milk H cup N.

Mix suet and dissolve soda in sour milk, add to Beat well, pour buttered mold and steam four Lemon or Molasses Sauce. INDIAN RICE PUDDING. 14 cup rice • y> %' cup Indian meal 14 cup the meal in milk in boiler twenty

Page 38 See this page in the book

minutes, add rice (uncooked), seasoning. in and in moderate two after cooking one-half hour; finish cooking without stirring. INDIAN RICE PUDDING WITH APPLES. To Indian Rice Pudding add two cups pared and chopped Greening apples.

Serve with Hard CORN MEAL TAPIOCA PUDDING. J4 cup corn meal ?-< tablespoon ginger Vs cup tapioca ^ cup seeded and shredded raisins 2 tablespoons butter 1>2 1 cup Process: Mix corn meal, tapioca and stir slowly into scalded in tapioca becomes transparent, occasionally; add molasses, and raisins; the the top; in one hour; stir once during baking period.

Serve with Hard Sauce or Cream. INDIVIDUAL CORN MEAL PUDDINGS. Prepare a rule of Hasty Pudding Meal Mush). three eggs very add one cup molasses, two tablespoons melted one one half add sufficient mush to this mixture to make a batter.

into hissing hot well greased gem cups to half their depth; press a large seeded raisin Sprinkle top with sugar and cinnamon, add a small dot of to each, and bake in a hot oven a rich brown. Serve with Hard DELICATE INDIAN MEAL PUDDING. 4 cups scalded milk Scald in add

Page 39 See this page in the book

slowly, while stirring briskly; let cook fifteen minutes, occasionally while cooking; add and remove from range; when slightly cool add eggs beaten and pudding mold and in moderate oven one hour. Serve with Hard Sauce or CORNSTARCH PUDDINGS IVORY CORNSTARCH PUDDING. starch 3 egg Mix cornstarch, sugar and salt, add scalded milk, stirring constantly, until mixture thickens; cook thirty minutes in occasionally.

Add the of stiff, mix add flavoring.

wet mold, chill and serve with cold sweet cream. GOLDEN CORNSTARCH PUDDING. for Ivory Cornstarch substituting of for the Flavor with onefourth of Vanilla and Lemon Mold, chill, and CORNSTARCH FRUIT MOLD. for Ivory or Golden adding one cup of candied fruits, or fruits, drained their liquor, halves of apricots, sliced peaches, stewed and stoned prunes, to the pudding before molding. If the fruit is in large portions, these may be arranged attractively in bottom of wet mold and mixture poured patted and chilled Unmold.

surrounded with whipped cream.

Page 40 See this page in the book

COCOANUT MOLD. for Ivory adding one cup freshly grated cocoanut. Mold in individual molds; garnish each with a cherry cut in quarters. Serve with Boiled Custard or Whipped sweetened and flavored.

ELIZABETH PUDDING. H cup Vo cup cornstarch lemon or Vii cup Mix sugar, cornstarch and dilute with cold^ add continually thickens; cook fifteen minutes. in whites of eggs stiff, mix carefully to retain fluffy consistency, mold, chill and serve with Boiled Custard or Golden SNOW BALLS WITH CHOCOLATE SAUCE. Follow recipe for Elizabeth Pudding. Mold in round bottom molds, chill, and serve with Chocolate Sauce. PINEAPPLE PUDDING. ^4 cup J^ can finely chopped pineapple V?, cup starch 3 egg whites V.i cup sugar Follow method of making Elizabeth adding fruit just before molding. Fill small fancy molds, dipped in cold water, chill.

' each mold on a circle of canned pineapple; the juice of the pineapple may be thickened slightly and poured over each, or whipped cream may be used. CHOCOLATE CORNSTARCH CONES. yi cup cornstarch 3 egg whites % cup cold milk Vz teaspoon V/2 squares Sy^ tablespoons Blanched almonds Dilute add

Page 41 See this page in the book

and riiilk.

hot add sugar and enough of hot mixture to the consistency to Combine mixtures and cook in double boiler twenty minutes, stirring continually. Remove from range; when slightly cool, cut and in the whites of add into wet cone shaped molds, decorated almonds arranged like a star.

Chill thoroughly, unmold and surround whipped sweetened and flavored.

Force through pastry bag, using star tube.

RACHEL CORNSTARCH PUDDING. 1^4 squares Mi cup corn starch 14 cup sugar 3 whites of eggs 14 cup 72 cup shredded almonds Mix sugar, cornstarch and salt; dilute with cold Add to milk slowly while fifteen minutes or thickens.

chocolate, add hot water, stir to a smooth paste; add to cooked mixture; add blanched and shredded almonds. in whites of eggs beaten stifF, and flavoring.

fancy ring mold, wet with cold water. Chill, unmold, fill center with whipped PUDDING SAUCES VANILLA SAUCE. ^/2 cup cup 1 tablespoon corn starch 2 tablespoons butter Mix and and add pour on gradually Simmer ten minutes; remove from range; add butter and vanilla; beat and

Page 42 See this page in the book

LEMON SYRUP. 1 cup sugar tablespoon lemon juice li cup A slight grating lemon rind 1 teaspoon butter Boil water, sugar and lemon peel it slightly thickens; add butter and lemon juice; beat with gem whip to blend butter; strain and serve at once with Waffles or Fritters. WHIPPED CREAM SAUCE. 1 cup heavy cream I2 teaspoon 14 cup powdered sugar Whip cream using Dover egg beater.

Add sugar and chill thoroughly. BOILED CUSTARD. 2 cups scalded milk 4 egg or taVs cup blespoon sherry add and constantly while adding scalded milk slowly. in double Continue thickens the consistency of thin cream; strain immediately. Chill and Do not allow the water in to vigorously while cooking custard, as this will curdle the custard.

Mixture form a coating on the wooden spoon; it is sufficiently. GOLDEN SAUCE. 2 whole % teaspoon vanilla 1 egg yolk sherry 1 cup Beat eggs very light; add sugar gradually; add flavoring and

Page 43 See this page in the book

CHOCOLATE SAUCE. 2 cups milk 2 tablespoons hot water V/j tablespoons starch 2 squares % cup powdered li cup powdered sugar Reserve one-fourth cup of and scald the remainder.

Dilute and add to ten in add fourth cup sugar and hot water; stir to a smooth paste; add to cooked Beat whites of eggs stiff, add powdered sugar slowly, and continue add add to Cook two minutes; cool slightly, and MOLASSES SAUCE. 1 cup Palmetto molasses 2J/4 tablespoons lemon juice or malt vinegar Cook molasses and butter together five minutes; remove from range and add lemon juice, or vinegar. BRANDY SAUCE. J4 cup % cup Hennessy brandy y2 cup sugar tablespoon Jamaica rum 2 egg yolks well beaten 2 egg whites ys teaspoon Nutmeg J/2 cup hot cream or milk the butter; add sugar gradually, beating continually; add the egg yolks and Pour on slowly hot milk or cream. Cook over hot water until a delicate coating is formed on the wooden; add brandy and rum; pour- this mixture gradually over the whites of eggs beaten stiff, beating constantly with gem whip; sprinkle with nutmeg.

Page 44 See this page in the book

HARD SAUCE. % cup ]/> 1 cup powdered Nutmeg Y2 teaspoon lemon extract in earthern bowl wooden; add slowly,; add flavoring. Brandy may be substituted for extracts. Force through pastry bag with rose tube, onto a cold plate; sprinkle with nutmeg; keep in cool until ready. to SAVORY SAUCES THIN WHITE SAUCE. Few grains IH tablespoons 1 cup hot the butter in a saucepan, add flour mixed the seasonings; let cook one minute; to a smooth paste.

add gradually, and with gem whip until smooth and glossy.

CHEESE SAUCE. for Thin White Sauce, adding one-half cup Edam or American Cream Cheese and a few grains of cayenne. BECHAMEL SAUCE. 1 cup hot cream Nutmeg cup highly seasoned chicken in saucepan;' axld to a smooth paste.

one minute.

Add constantly; add and a slight grating of nutmeg.

Saute in tried out salt pork fat, or

Page 45 See this page in the book

TOMATO SAUCE. SYz tablespoons \y2 cups Brown stewed and slice carrot slice onion Bit of bay leaf Sprig of parsley 4 cloves strained Y^ teaspoon pepper Few grains cayenne in saucepan, add to a smooth paste, and continue browning. Add seasonings, pour on gradually, Add tomato pulp; stir briskly and let simmer fifteen Strain and

Page 47 See this page in the book

PART IV "And the maize-ears full and shining Gleamed from bursting sheaths of verdure." HOW TO COOK GREEN AND CANNED CORN. BOILED GREEN CORN. Remove outer husks, strip back the inner one; pick out all the silky threads, back the husks and in ten to according to the age of the corn; add last half of cooking period.

Drain on platter in napkin, folding the corners the corn.

GREEN CORN BOILED IN MILK. Follow recipe for Boiled Green Corn, using equal parts of skimmed milk and water. Salt the milk and water five minutes before removing corn. Drain; serve enfolded in a napkin. ROASTED GREEN CORN. Select the desired number of ears of young green corn; remove the hushs and silk; brush over lightly with melted butter, place on grate in hot oven, turn as corn browns. Roast twentyin folded napkin immediately.

CORN WITH CREAM. Shave cob while hot.

There be two saucepan and pepper and one teaspoon sugar; add one and a half tablespoons butter and

Page 48 See this page in the book

reheat and cutting cob do not cut so deep portions of cob are shaved off with corn. FRIED GREEN CORN. Cut the cob, using care none of the cob is cut with it.

Melt butter in a spider, add corn, separate the kernals, and stir until corn is delicately browned; use as little as possible; pepper and a little rich Do not allow mixture to after cream is added.

Serve around chicken croquettes. STEWED GREEN CORN. Cut the one dozen ears of Put the corn in a saucepan, add sufficient water to cover; bring to point and cook twenty minutes. There be little moisture left.

Add one-half cup or one one and pepper and For a change use equal parts of corn and the same.

be peeled, cut in quarters and all the seeds scraped out.

with the corn. SUCCOTASH. Cut hot boiled corn from the cob; add equal quantity of hot boiled lima beans; season with SOUTHERN SUCCOTASH. 6 ears of green 2 cups green lima beans Salt and pepper:4 pound salt pork Cut the corn carefully from the cob.

Put the cobs in water to cover; let them boil twenty minutes. the cobs and strain the liquor over the cut corn; add the beans

Page 49 See this page in the book

and pork cut in half-inch cubes; add and Let simmer slowly one hour the moisture is evaporated to the desired consistency. In the south this dish resembles soup somewhat. It is more generally liked, however, served as a vegetable about the consistency of stewed; two or three tablespoons of hot cream added just before serving is an addition to this dish.

CORN SOUTHERN STYLE. 2 cups cooked or can of % teaspoon pepper slightly beaten V/^ tablespoons melted Mix the in the order given, a buttered pudding dish and bake until mixture is firm.

Serve with Fried Chicken. CORN OYSTERS. 2 cups green corn pulp.

and With a sharp knife cut through the kernels, scrape out the pulp; add the seasoning and eggs, and sufficient flour to shape in small cakes the size of N. Y. Counts. Saute in tried out salt pork fat, or butter, CORN A LA MEXICAN. 2 cups hot green corn 1 green pepper finely chopped or cream small clove garlic or teaCut tomatoes in quarters, scrape out all the seeds. Melt butter in saucepan, add pepper and garlic; cook without browning add and minutes; add corn freshly boiled and cut from the cob; add a

Page 50 See this page in the book

of or and Before chopping let stand one minute, peel off the tissue-like skin covering it.

Pimientoes may be used w^hen peppers are not available. CORN CROQUETTES. 1 quart grated green corn Clips milk or thin cream 2 well beaten eggs and in in add and well beaten eggs; spread in granite dripping pan to the depth of one inch. When cold cut in two-inch squares, dip in egg and cracker crumbs; fry in deep fat.

Drain on brown paper and Fried Chicken. CORN FRITTERS. No.

1 cup canned well beaten egg Salt and pepper % cup Mix and add egg, highly with and drop on hot about the size of N.

Counts.

Brown on one side and turn and brown on the other. with Fried Chicken or chicken croquettes. CORN FRITTERS. No. 2.

1 cup corn cut from cob 1 cup J/2 cup olive oil Few grains cayenne 1 Qgg Beat egg thoroughly; add remaining ingredients in order given.

Drop by tablespoonfuls deep hot fat.

six to eight turning often.

Drain on brown paper and serve surrounding Broiled Chicken.

Page 51 See this page in the book

CORN OMELET. separately hot IJ^ tablespoons 1 cup cut from the- cob or canned corn Beat the yolks thick and light; add salt, pepper, sugar, corn and hot water; beat well. Whip whites until and cut and fold them blend Melt butter in iron spider; tip it so the sides are well buttered: in the spread evenly; cook ten minutes on top of range, then finish cooking in the oven. as puffy omelet on a hot platter. Serve with Thin White, Cheese or Tomato TOMATOES STUFFED WITH STUCCOTASH. Wash, wipe and remove a thin slice from the stem end of six uniform sized tomatoes, scoop out the inside, sprinkle with invert, let stand one-half hour.

Mix the pulp with one cup of succotash, stuff tomatoes and arrange them In a granite dripping pan sprinkle the top of cracker crumbs. in hot oven twenty or Baste one with Serve with Roast Loin of Veal. CORN TIMBALES. ^2 cup soft bread crumbs hot green corn or can H teaspoon pepper of corn Melt butter in a saucepan, add onion and pepper finely chopped, cook five minutes without browning, stir constantly, add crumbs, and the yolks thick and light; add to first mixture; cut and in the whites Fill but-

Page 52 See this page in the book

tered timbale molds two-thirds full; set molds in pan of hot and is firm.

with Tomato CREAMED CORN AU GRATIN. 1 teaspoon sugar rich milk 2 cups green corn cut from cob ^ cup cracker crumbs Few grains cayenne ^ cup add sugar and gradually milk. Cook one minute and stir until smooth in let up once, and buttered baking dish; cover top with cracker crumbs mixed with melted butter and bake twenty minutes in a moderate oven. CORN CUSTARD. 1 cup or canned % slightly beaten Few drops juice H teaspoon add seasoning and on slowly scalded milk; continue beating; add corn, mix well a buttered baking set in pan of hot water; bake in moderate to twenty-five once while cooking to prevent corn from settling to the bottom of Turn on serving platter and surround with Broiled GREEN CORN GRIDDLE CAKES. 1 cup "

1 egg 2 cups sweet milk Add salt and sugar to and add to alternately with the milk, add lightly beaten egg and cook on hot

Page 53 See this page in the book

CORN HASH. (Relish to serve with meats, etc.) y^ small head cabbage 2 medium-sized onions peppers freshly cooked corn 1 cup tablespoon whole black pepper whole mustard celery seed seeds Vinegar to red pepper to taste Chop cabbage, peppers and onion very fine, add corn freshly boiled and cut from the cob. Add sugar, mustard, celery seed and Mix well, season to taste with add vinegar, and simmer twenty minutes. This may be bottled and stored in a cool place. CREAM OF CORN SOUP. 1 can or 1 teaspoon salt slice li teaspoon white pepper Chop the one can add slowly twenty Scald milk with remove onion and add milk to corn. Add sugar and bind with butter and flour cooked together. Add salt and pepper. freshly popped salted.

CORN SOUP WITH TOMATOES. 2 cups grated cooked green corn small clove of garlic or can of without hulls seasoned chicken \Y2 Yz green or red pepper Salt and pepper Itablespoon onionfinelychopped. Peel and quarter scrape out all the seeds, add onion and garlic to kettle on bring to point, rapidly

Page 54 See this page in the book

reduce heat and simmer vegetables are [about thirty minutes]. Season with Serve with croutons. CORN SOUP WITH WHIPPED CREAM. 6 ears of corn or can of corn cold water P/i teaspoons cup whipped cream Cut cob, chop add water and Rub through a puree strainer; add in (do not it), remove onion, add flour and cook one minute, add seasoning and corn mixture. Mix well, bring to boiling point, cook five minutes, and pour over whipped cream placed in bottom of hot soup tureen. Serve with Crisp Crackers. CORN CHOWDER. of cooked green or • 1 can corn 3 cups milk 1 cup salt pork cut in half cubes potatoes ciit in J4-ii''ch 4 Boston crackers cubes and few grains y2 onion sliced cayenne Try out the cubes of pork in saucepan, add onion and cook five minutes without browning; strain fat into stew pan.

Parboil potato cubes drain, add potatoes to fat; add two continue cooking potatoes are Add and bring to point.

and cayenne; add crackers, the latter split and soaked in enough to cover. Remove crackers with skinner, turn crowder hot tureen, place crackers on top and serve immediately. A delicious chowder may be made by substituting the same quantity of succotash for the corn.

Page 55 See this page in the book

CORN AND TOMATO SALAD. Clip tomato pulp slice onion teaspoon Worcestershire sauce slices carrot ]i teaspoon soda 1 blade celery broken in pieces cup freshly or canned sprig parsley (latter drained) Bit of bay letif granulated gcla4 cloves tine corns cold water the eight in a saucepan, twenty minutes, rub through a strainer; add Worcestershire, and hot Soak gelatine in and dissolve hot range, add gelatine, mix well; and pour into individual molds previously wet in cold water. Chill thoroughly, unmold and in nests of lettuce leaves; garnish Mayonnaise Dressing. CORN SALAD. 2 cups freshly boiled green corn 4 young onions or 2 tablespoons y2 green or red chives Cut freshly the cob, add pepper and onion finely chopped, toss lightly and marniate with French Dressing; let stand to ripen one hour, then serve in nests of endive with or without Mayonnaise Dressing.

Page 57 See this page in the book

PART V MISCELLANEOUS RECIPES BOSTON VELVET CAKE. Y-z cup \y2 cups granulated Vg teaspoon 4 egg 4 egg whites V> cup almond V2 cup blanched and shredded }/"cup corn starch almonds Frocess: Cream butter, add sugar gradually, yolks of eggs and the and baking powder; add to Lastly, cut and fold in the whites of eggs beaten stiff, add extract, and turn mixture a buttered and floured shallow pan.

Sprinkle almonds over the top of thirty-five in a moderate oven. Do not frost CORNSTARCH CAKE. % cup fine cake ^ 5 egg 1 cup V-2. teaspoon lemon and 1 cup corn starch the butter with a wooden in an earthen mixing bowl; add gradually; salt and baking powder together twice; add alternately to first mixture with milk; cut and in the whites of add two brick-shaped bread pans, buttered and floured. forty-five in moderate oven. Frost with Boiled Frosting.

Page 58 See this page in the book

BOILED FROSTING. • Clip granulated 1 egg \vhite beaten Ys teaspoon tartar li cup Mix tartar* and in a sauce pan, place on range, bring to boiling point, cook without the syrup drops wooden like honey.

add of syrup to the white of egg, return remaining syrup to range and cook it will spin a thread; remove from at once and pour syrup Continue beating, add frosting cools slightly and begins to glaze on sides of pan.

Pour on spread evenly, let cool before Cutting POPCORN BRITTLE. 3 cups brown ]A cup 1 cup N. O. molasses 2 teaspoons soda H teaspoon tartar 2 tablespoons hot water freshly popped the three ingredients in an kettle to the "hard Crack" degree (310° F.), e., when a little of the syrup is dropped ice water it will form a hard ball and when pressed between the teeth it will not stick, but will leave them clean and free from taffy; add butter, and when it is blended add popcorn; it add in hot briskly; when begins to rise, turn it oni an oiled or buttered marble salb, or platter, spread thin and evenly; when break in small pieces.

POPCORN BALLS. (Old Fashioned.) 2 cups N. O. molasses tablespoon vinegar cup brown sugar 4 quarts freshly popped corn the four in a large

Page 59 See this page in the book

kettle to the "hard Crack" as in the foregoing recipe. to back of add in one hot water; when mixture begins to rise in popcorn; mix well and rapidly; turn out on a buttered or oiled platter and shape in balls.

The latter part of this process must be done quickly, before taffy hardens. PARCHED SWEET CORN. sweet seed Pick removing all imperfect kernels and bits of cob. Put corn in sieve and pour boiling water over it.

Drain on crash towel.

in spider, add corn and stir constantly until each kernel is delicately browned and pufifed.

Drain on brown paper, sprinkle with salt. Shake corn in a coarse sieve to get rid of superfluous salt. Serve same as salted nuts. If one cup of corn is parched at a time it will brown more evenly.

I. 9f C.

Page 61 See this page in the book

INDEX CHAPTER Hasty mush) Fried Hasty Corn Meal "Dabs" or Dodgers. 12 Hoe Dodgers Bannocks Johnny Flapjacks Pone Polenta Mushroom for Polenta.. 14 Indian Meal Blocks Gruel Pannhaus Philadelphia Scrapple Hulled CHAPTER Boston Brown Bread Boston Brown Bread with Fruitl8 Steamed Boston with Cream Jolly Joe Corn Flour Bread Old Fashioned Baked (New Orleans Sweet Corn Apple Johnny Cake Dainty Spoon Corn Southern Spoon Corn Virginia Spoon Corn Bread.... 21 Old Virginia Batter Bread Rich White Corn Meal Cake Sponge Sponge Spider Thin Corn Cake Corn Cake Muffins Corn Meal Muffins with Rice... 24 Sponge Muffins.... 24 Cream Corn Meal Gems Poppets Popovers "Pete's" Buckwheat Flannel Norfolk Waffles Porridge; Steamed Pearled Hominy Baltimore Samp Waffles Hominy Griddle Cakes Muffins Granulated Hominy Crescents..28 Croquettes Granulated Hominy Crusts Hominy Drop Cakes Gnocchi an Gratin CHAPTER HI. Colonial Baked

Page 62 See this page in the book

Boiled Colonial Indian Pudding. 33 Apple and Pudding Steamed Rice Pudding Rice Apples Corn Meal Tapioca Pudding....34 Individual Corn Meal Pudding. 34 Delicate Indian Meal Pudding.. 34 Ivory Golden Fruit Mould Cocoanut Mould Elizabeth Snow Balls Pineapple Cornstarch Cones.... 36 Rachel Cornstarch Pudding Pudding Sauces. Lemon Syrup Whipped Cream Sauce Boiled Custard Golden Brandy Sauce Hard' Sauce Savory Sauces.

Bechamel Tomato CHAPTER IV. Boiled Green Corn Boiled in Roasted with Cream Fried Stewed Green Corn Succotash Southern Succotash.".

Southern Style Oysters a la Mexican Croquettes Fritters, Fritters, Omelet Stuffed Succotash Corn Timbales Cream Corn au Gratin.'48 Custard Green Corn Griddle Cakes Corn Hash Cream of Corn Soup Soup Corn Soup with Whipped Cream50 Chowder Corn and Tomato Salad Salad CHAPTER V. Boston Velvet Cake Boiled Frosting Popcorn Brittle Popcorn Balls Parched Sweet Corn -.

Page 63 See this page in the book

Success Cornmeal recipes ^s^^ depends on the quality of H4 the cornmeal you use. Quaker(Best)Cornmeal (yellow or whice) is superior to all others; uniform; reliable.

^Tq^P f All the recipes in this book have been tested 6y the author QuakSP' Oats Quality corn goods with best results; these brands are:

. Quaker Best Cornmeal— white or yellow Quaker Corn Flour—white or yellow Quaker Hominy Grits F.

Pearl or Granulated Hominy Maz-all— (toasted cornflakes) TT\e Quaker O^^^^ (ompany CHICAGO

Page 64 See this page in the book

Hp 'wp ^^^'^ iiUHDr^lj] Particular ? ? ?

• • • THE MOST IMPORTANT article of food is milk.

Bottled / The most important i^ question is its purity. '"^ Our methods of proCouniry duction, preparation and distribution are such that we are in a position to guarantee the absolute purity of our products. A trial will convince you of the superior and richness of Borden's products. Our wagons pass your door every day. Borden's Condensed Milk Co. Tel. Central 4209 42 E. Madison St. CHICAGO, EVANSTON. OAK PARK. MAYWOOD Phones at all Branch Offices

Page 65 See this page in the book

RUMFORD The Wholesome Baking PoAvder Complies in every respect Avith all Pure Food Laws Rumford Baking Powder is used exclusively in preparing the recipes given in this book

Page 66 See this page in the book

Easy Baking Days You can make your baking days easier, because good results will be more easily obtained, if you learn what a marvelously efficient help you have in KIIMGSFORD*S OSWEGO sS^SS^H Improves the appearance, quality and daintiness of many everyday foods—bread, gravies, soups, jellies, pastries, and so on; makes desserts surprisingly tempting.

The standard of quality for half a century.

Learn all about it from our book of Original Recipes and Cooking Helps in which Alice Cary Waterman and Janet M. Hill give you the benefit of much special study into the virtue of this wonderful corn starch. Always insist on the genuine Kingsford's Oswego Corn Starch if you want the purest, most wholesome, most economical.

Made for over fifty years at Oswego. All grocers, in pound packages, 10c. T. KINGSFORD & SON, Oswego, N. Y. NATIONAL STARCH COMPANY, Successors.

Page 67 See this page in the book

Look at the Cobs See how every kernel of corn is neatly cut open and all the nourishing, sweet, milky meat deftly removed, leaving behind every bit of the irritating, indige{ftible hulls.

The richest sugar corn grow^n goes through this marvelous patent process to make WINORR Kernelled Sugar Corn What toothsome fritters this makes — and what delicious puddings ?

Imagine a more perfetft vegetable. Physicians frown on ordinary corn because the tough hulls are injurious to the healthier of persons, but they Wrongly recommend WINORR-the corn WITHOUT hulls. ASK YOUR GROCER FOR IT.

If he hasn't any.

it will be worth your while to send us his name on a po^-card, signing your own, with your address. Packed only by The Pressing & Orr Company, Norwalk, O.

Page 68 See this page in the book

THE SEELY SANITARY FIRELESS COOKER keeps HOT, cooks PERFECTLY and is the SIMPLEST to operate.

The entire surface of the inner receptacle and cover is non-absorbent, washable and accessible.

It is a graceful metal cylinder and takes up little space. Beautiful art blue and white enameled exterior, pure zinc interior.

High grade blue and white enameled kettles placed one upon the other. The seamless cover is wedge shape and construction so perfect all heat and steam is retained, and expanding foods gain one-third more bulk than in any other fireless cooker. In satisfactory use by Schools of Domestic Science, Domestic Science Experts, Hospitals, Sanitariums, Physicians and private families with and without domestics, from Boston to Honolulu. Selected to demonstrate the Fireless Method in the Kitchen at the great Chicago Corn Exposition of 1907 because of the indescribable delicacy of the product, which is double the quantity obtainable the saroe amount of by the ordinary method. A beautiful article, appropriate as a gift for weddings, anniversaries and holidays.

Indispensable in the home.

Price: $6.50, $10.50, $14.50. Time-table containing time for fifty foods, ten tested recipes and full directions for Fireless Cooking, sent to any rddress on receipt of 25 cents.

If not at your dealers, write for full information to THE FRANCES A. SEELY CO., Rosalia Court, Chicago,