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EL!£ABETH e. MILLER
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Class XK_8i)l_
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COPKRIGIIT DEPOSIT.
''
Corn will yet be the spinal column
of the nation's agriculture."
-JAMES G. BLAINE.
 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
X907
LfSrtAHY of CONGRESS
I wo CoDles Received
OCT 9 i90r
Copyrieht Entry

CLASS A )tXc., No.

COPY B.

Copyright, 1907
by
Elizabeth O. Hiller
 PREFACE
N compiling this little Corn Cook Book, my
chief aim has been to awaken a greater in-

terest among the housekeepers and cooks of

this country in the Food Value of Corn and
Corn Products. I have therefore created
some new recipes, revised many old ones,

formerly used in New England by our forefathers and else-

where in the United States.

Personally, I 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 house-
wives of today do not seem to appreciate its true value as a
"human food." That corn is not used by the modern house-
wife as extensively as it should be, is doubtless due to the preju-
dice existing among many people against cooking corn, owang
to the time involved and its heating qualities. , Others insisting
that it is only to be eaten in cold weather. This is all a grave
error. This cereal must be well cooked ; long slow cooking im-
proves its flavor, and increases its digestibility. The process
of milling corn in this century is vastly different from 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
is milled today all of this is eliminated. Coming in contact

with thousands of housewives in my professional life, I 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, I set to work to
wTite the "Corn Cook Book," when to my delight the "Na-
tional 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 w^ith the corn 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 Phila-
delphia Scrapple and Pannhaus, both old-time Pennsylvania
dishes, Boston brown bread, 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 com-

mercial 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.

I have endeavored to incorporate in this 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 corn, closing

the little volume with Corn Balls and Popcorn Brittle. In
arranging this compilation of delectable dishes, I trust I have
succeeded in giving to the housewives, into whose hands this
book may fall, some valuable information, as well 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 this
little volume, "The Corn Cook Book."
Faithfully yours,

Mrs. Elizabeth O. Hiller.

 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 made, discouragement follows and, too,
failures are
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. Gran-
ite, 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, mus-
tard, 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

TEASPOON.
Toss the dry ingredients lightly into a measuring cup, heap
it and level it with a knife. Shortening, such as but-
slightly,
ter, lard and other fats, are packed solidly into both cup and
spoon, and leveled with a knife. A tablespoon is measured
level. A teaspoon is- measured level.
In measuring with either tea or tablespoon, dip the spoon
into the material, fill it, lift, and
with a case knife, turn-
level
ing 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. When less than an eighth is called for use a few
grains. A tablespoon of correct size should hold three level
teaspoons. A teaspoon should hold sixty drops of liquid.
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. When
the following ingredients 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. with a wooden spoon. Measure all
Mix
ingredients correctly; mix and sift the flour, baking powder,
spices, etc., before measuring.
Count out the desired number of eggs, 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. Eggs
are beaten three degrees of lightness. They are ''slightly
beaten" when whites and yolks, beaten together, will run from
the tines of a fork. They are ''lightly beaten,"- when beaten
and a lemon tint.
thick, very light
Whites are beaten alone stifiE and dry.
Measure butter and liquid as suggested in the foregoing.
Having everything in readiness, the mixing and baking of
these mixtures may be quickly done.

TIMELY SUGGESTIONS.
Milk should always be scalded over hot water. Water
should be boiling rapidly when cooking corn meal. Pearl or
Granulated Hominy. The water should be seasoned before
adding the meal.
Long, slow cooking developes the flavor of corn meal or
hominy.
If prepared for slicing cold or for frying, pour mixture
into a granite pan previously wet with cold water,, set aside
until cold and solid.
 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.

'
Three motions are considered in mixing batters, doughs
and. other ingredients, namely: stirring, beating, cutting and
folding.
STIRRING, is a rotary motion ordinarily used in all cook-

ery. It thoroughly mix the ingredients.

is to
BEATING, is turning the ingredients over and over to
thoroughly mix, and at the same time incorporating air into
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. Beating is used
in combination with stirring.
CUTTING and FOLDING, is introducing one ingre-
dient into a mixture, one or the other being the lighter of the
two. This 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 dish
over the top then folding them in again. The spoon turns
entirely around in one's hand in making this motion. Repeat
this motion alternately with beating until mixtures are
thoroughly blended. Lightly beaten whites of eggs are cut and
folded into cake mixtures, etc.

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

10
 PART I

'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 boiler,

add one and one-half teaspoons salt, mix two cups yellow or
white corn meal, and one tablespoon flour, with two cups of
cold milk, stir this slowly into the boiling water, boil five min-
utes, stirring constantly,then place 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 flavor,
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, then sliced cold and
served with cream, it makes a very attractive dish.

FRIED HASTY PUDDING.

(Corn Meal Mush.)

Prepare as corn meal mush; pack solidly in a wet granite

brick-shaped bread pan; when cold, cut in three-quarter inch
slices ; either dip in flour and fry in hot fat or fry without dip-
ping; brown and brown on the
richly on one side, then turn
other. These slices may be dipped in egg and fine cracker
crumbs, and fried in deep, hot fat. Serve with crisp bacon.
11
 ;

CORN MEAL "DABS" OR DODGERS.

2 cups fine white corn meal J-2 teaspoon salt
1 tablespoon sugar 3 tablespoons rich milk
2 eggs Boiling water
1 teaspoon butter or lard

Process: Mix
and sift corn meal, salt and sugar; add suf-
ficient boilingwater 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 stiff. 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
;

with fried salt pork with cream sauce.

HOE CAKE.
1 cup white corn meal H teaspoon salt
1 teaspoon maple sugar or syrup Scalded milk or boiling water
Process: Mix thethree ingredients and pour over
first
them sufficient milk or boiling water to make the
scalded
mixture thick enough not to spread, w^hen put on the griddle.
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
cake, turn and brown on top side. Add more fat to griddle
if necessary. It will do them no harm to cook a long time,
if they are not allowed to scorch. Serve, when thoroughly
cooked, with butter and Syrup.

CORN DODGERS.
1 quart corn meal 1 teaspoon salt

2 tablespoons maple sugar or 2 tablespoons lard

syrup Scalded milk and water
Process: Add salt, sugar and lard to corn meal; mix well,
and pour over enough boiling water to make a batter to drop
from tip of spoon; they should be an inch thick in the center
12
and flatten slightly into oval cakes. Beat the batter five
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 cup corn meal 2 cups scalded milk
1 teaspoon maple syrup or sugar 2 eggs
1 teaspoon salt
Process: Add corn meal to scalded milk, add syrup, and
salt; cool and add yolks beaten very lightly, then the whites
beaten stiff. Bake in shallow pudding dish, well greased, in
very hot oven, twenty-five minutes. Serve in pudding dish.

GRIDDLE JOHNNY CAKES.

2 cups yellow or white corn 1 tablespoon sugar
meal Boiling water
1 teaspoon salt Cold milk
Process: Add corn meal, pour on boiling water to
salt to
form a thick drop add maple s^rup and sufficient cold
batter,
milk to make a thick pour batter. Drop by tablespoons on
a well greased hot griddle and cook as griddle cakes. Serve
immediately.

INDIAN MEAL FLAPJACKS.

2 cups yellow corn meal 1 tablespoon sugar
^ teaspoon salt Scalded milk
2 eggs Cold milk
1 teaspoon butter

Process: Mix and sift corn meal, salt and sugar, add
scalded milk to moisten meal, add butter when cool,
suflficient
add eggs well beaten, and cold milk enough to make a thin
batter. Cook on well greased hissing hot griddle as griddle
cakes.

13
 CORN PONE.
To one quart of white corn meal (southern milled) add
one and one-half teaspoons salt, one tablespoon melted lard,
and sufficient scalded milk and boiling water (equal parts) to
make a mixture that can be molded with^the hands into oblong
cakes six inches long, three inches wide and one inch thick;
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. When done, split each one, butter and lay a thin
slice or two of crisp bacon on each. Serve immediately.

POLENTA.
2 cups boiling water 1 teaspoon salt
1 cup yellow corn flour 5 tablespoons grated cheese
2 cups cold water

Process: Mix the flour with cold water and stir slowly
into boiling water, add salt, stirring constantly until mixture
begins to boil, then occasionally; let cook slowly over a slow
fire for one hour. When half cooked add butter and cheese.
Serve hot with sauce given below. This mixture may be turned
into a shallow pan previously wet with cold water, 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. Cook mushrooms, onion and garlic in one
half cup butter, until a gold brown, add one-half cup brown
stock or hot water in which one teaspoon beef extract is melted,
simmer five minutes, strain and serve.

14
 INDIAN MEAL BLOCKS.
Follow recipe for Hasty Pudding. Turn mixture into 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. Serve
as a vegetable with roast pork, pork tenderloin, etc.

CORN MEAL GRUEL.

2 tablespoons corn meal ^ cup milk
% teaspoon salt 2 cups boiling water

Process: Mix corn meal, salt and milk, add boiling water,
stirring constantly until mixture is free from lumps. Pour
into a double boiler and cook over hot water two and a half
hours.

PANNHAUS.
2 quarts boiling water 2 cups corn meal
J-4 pound liver sausage Salt and pepper
1 cup buckwheat flour

Process: Put two quarts of water in an iron pot; place

on bring to boiling point and add buckwheat flour,
range,
mixed wnth one cup of corn meal remove the casing from
;

sausage, break into small pieces and add to porridge, stirring

constantly that mixture may be smooth; add remaining corn
meal slowly, continue stirring; season to taste with salt and
pepper.
Remove pot to back of range and simmer two hours. Pour
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 into stock pot and cover with boiling water;
15
cook until meat falls from the bones. Remove the meat,
strain the liquor and set aside to cool remove most of the
;

fat, all gristle and bones; chop meat fine. Remove fat from
liquor, place on range, bring to boiling point, add meat and
one pound of beef liver, previously parboiled ten minutes, and
cut in very small pieces; season with salt, pepper and sage
to taste. Add one cup of buckwheat, mixed with one cup of
cornmeal, letting it slip through the fingers of the left hand
while you stir briskly with the right; thicken with cornmeal
until mixture is the consistency of corn meal mush stir until ;

free from lumps. Remove to back of range and simmer two or

three hours. Use a heavy vessel to cook the mixture in. This
lessens the danger of scorching.
Pour mixture into 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. Serve for
breakfast or luncheon. This is an inexpensive dish, 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 and put it in a large kettle, add three
a flannelette bag,
gallons of cold water. Let it boil and become lye. When
the right stage of boiling has been reached water will look
black.
Put into this four quarts of hard yellow or white corn, and
boil until the hulls have all well with
started to loosen. Stir it

a wooden mush paddle, then pour it into a large dishpan of

cold water and rub with the hands thoroughly to loosen and
remove all the hulls. Change the water six times, washing
and rubbing the kernels until they are white and clean.
Soak in cold water over night; in the morning drain, add
fresh cold water to cover; and simmer four hours or until
corn Is tender; skim off hulls and scum from water when
necessary, and add freshly boiled water as It evaporates during
simmering; drain and serve hot or cold with pepper, salt and
butter, or with cream and sugar.

16
17
 PART II

"Called the young men and the maidens

To the harvest of the cornfields,
To the husking of the maize-ears.''

BOSTON BROWN BREAD.

1 Clip corn meal 1 teaspoon salt
1 cup rye meal ^4 cup N. O. molasses
1 cup Graham flour 2 cups sour milk, or 1^ cups
2y2 teaspoons soda of sweet milk or water
Process: Mix and sift the dry ingredients, add the
molasses and milk, beat thoroughly, turn into well buttered
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.

Follow recipe for Boston Brown Bread, adding three-
fourths cup seeded and shredded raisins, add these to the dry
ingredients, then continue as in foregoing recipe.

STEAMED BOSTON BROWN BREAD WITH

CREAM.
1 cup rye meal i^ cup N. O. molasses
1 cup corn meal 2 eggs
1 teaspoon salt IV^ cups thin cream
Process: Sift the dry ingredients together, add molasses,
yolks of eggs beaten
very light, the cream and lastly
fold in the whites of eggs beaten stiff. Pour mixture
into butter mold, steam three hours, then bake one hour in a
moderate oven,
18
 JOLLY JOE.
2 cups corn meal 2 cups sour milk
2 cups flour 1 teaspoon soda
1 teaspoon salt 2 tablespoons hot water
1 cup N. O. molasses
Process: Mix and sift corn meal, flour and salt; add
molasses, sour milk, beat thoroughly, then add soda dissolved
in hot water. Turn into well buttered mold, cover closely
and steam six hours.
Two-thirds of a cup of seeded raisins may be added to this
mixture, w^hich is a great addition if you like the fruit brow^n
bread.

CORN FLOUR BREAD.

2 cups boiling water 1 compressed yeast cake
2 tablespoons lard Va. cup lukewarm water
4 tablespoons sugar 3 cups corn flour
2 teaspoons salt 5 cups white flour
Process: Put lard, sugar and salt in mixing bowl; pour
on gradually hot water. When luke warm add yeast cakq dis-
solved in warm water. Sift corn flour with four cups flour,
add the fifth cup if needed, turn on well floured board, knead
dough until smooth and elastic to touch. Return to bowl,
cover, and set to rise in a warm place (68° to 70° F.). When
double in bulk, cut down and knead slightly, without remov-
ing from bowl; set to raise again; when double in bulk, turn
on to a well floured board, knead slightly, divide dough into
two equal parts, shape into loaves. Let rise again and bake
one hour in a "bread oven" (360° to 400° F.). When baked
remove from pans to cake-cooler, cover until cool, when it
will be ready for use. This is a most delicious and whole-
some bread.

OLD FASHIONED BAKED BROWN BREAD.

2 cups boiling water 2 compressed yeast cakes
4 cups corn meal ^ cup lukewarm water
2 cups rye meal 1 teaspoon salt
1 cup molasses Hot milk or water
Process: Stir boiling water into corn meal. When luke warm
19
add rye meal, molasses and yeast cakes dissolved in hike warm
water, add salt and sufficient warm water or milk to make
firm dough; beat until well mixed and smooth. Turn mix-
ture into a well buttered 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 corn meal 2 tablespoons melted butter
?/2 cup flour 2 cups sour milk
y2 cup molasses or sugar 1 teaspoon soda
i teaspoon salt 2 eggs
Process: Mix and sift corn meal, flour and salt, add
molasses and butter, the sour milk, and eggs beaten very light,
then the soda dissolved in two tablespoons hot water. Beat
mixture thoroughly; l?ake slowly forty-five minutes in a well
greased, not very shallow pan.

SWEET CORN BREAD.

l-)4 cups flour, 1 teaspoon salt

^ cup corn meal 2 eggs

J4 cup melted butter 1 cup milk

]?. cup sugar 4 teaspoons baking powder

Process: Siftflour, corn meal, salt and baking powder
together. Add sugar and melted butter, add milk and beat
batter thoroughly. Beat the e^gs thick and light, fold care-
fully into first mixture. Turn into well buttcrc-d shallow pan,
bake twenty minutes in a hot oven. This mi.tture may be,
baked in hissing hot iron gem cups.

APPLE JOHNNY CAKE.

2 cups white corn meal 1 teaspoon cream tartar
2 tablespoons sugar W^ cups milk
V2 teaspoon salt 3 tart apples pared and sliced
1 teaspoon soda Cinnamon and sugar
Process: Mix the first 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.
 .

DAINTY SPOON CORN BREAD.

^4 cup corn meal J 2 teaspoon salt
i teaspoon butter 3 eggs
2 teaspoons sugar 2 cups scalded milk

Process: Stir meal into scalded milk, add salt and let
cook until mixture is slightly thickened, add butter and sugar;
add yolks beaten very lightly, lastly cut and fold in the whites
of eggs beaten stiff. Pour into buttered pudding dish, bake
thirty minutes in hot oven. Serve from baking dish with
spoon.

SOUTHERN SPOON CORN BREAD.

Pour two cups
boiling water over one cup corn meal, cook
five minutes, stirring continually. Add one tablespoon butter,
tw^o eggs well beaten, one cup milk, one teaspoon salt; beat
thoroughly, pour into a well greased baking dish and bake
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 3 eggs
1 teaspoon salt •
V/, cups milk
2 tablespoons lard 2 cups corn meal
2 tablespoons buttqr 2 teaspoons baking powder

Process: Add, shortening and salt to hot hominy, add corn

meal with baking powder, alternately with milk; mix
sifted
well. Beat eggs very light, add to first mixture and beat
vigorously. Pour into a wd\ buttered pudding dish, bake in
hot oven forty-five minutes. Serve in baking dish with spoon.

OLD VIRGINIA BATTER BREAD.

2 cups corn meal i^ cup sugar
4 cups scalded milk 3 eggs
1 teaspoon salt

Process: Stir corn meal into scalded milk and cook to a

mush, add salt and sugar, cool; add yolks of eggs beaten very
21
light, cut and fold in whites beaten stiff, melt two tablespoons
butter or lard in baking pan, turn in mixture and bake forty-
five minutes in a bread oven (360° to 400° F.)-

RICH CORN CAKE.

3yicup corn meal 1 teaspoon salt
1 cup white flour 1 cup thin cream
4 teaspoons baking powder 2 eggs
4 tablespoons sugar 1 tablespoon melted butter

Process: Mix and sift the dry ingredients, add cream

slowly, beating continually, add melted butter and eggs beaten
very light. Pour mixture into a shallow well buttered pan
and bake twenty minutes in a hot oven.

WHITE CORN MEAL CAKE.

4 tablespoons butter 1% cups flour
% cup sugar 4 teaspoons baking powder
VA cups milk •
1 teaspoon salt

1J4 cups white corn meal Whites 3 eggs

Process: Cream the butter, add the sugar gradually, sift

the dry ingredients together twice and add to first mixture
alternately with milk. Beat whites of eggs until stiff; cut and
fold them into mixture. Bake in shallow buttered pan twenty-
five minutes.

SPONGE CORN CAKE. No. 1.

^ cup corn meal 2 egg yolks beaten light

1 cup flour 1 tablespoon melted butter
y2 teaspoon salt 1 cup rich sour milk

V2 teaspoon soda White 1 egg beaten stiff

5 tablespoons sugar

Process: Sift the dry ingredients together, add butter,

yolks well beaten and sour milk; lastly fold in the white of
egg beaten stifF. Bake in well greased shallow pan in hot
oven thirty minutes.
22
 SPONGE CORN CAKE. No. 2.
cup corn meal
1 1 tablespoon melted butter
Yi cup flour 4 tablespoons sugar
Yi teaspoon salt 2 ^^-g yolks
Vi teaspoon soda 1 white of egg
1 teaspoon cream tartar 1^4 cups sweet milk
Process: Sift the dry ingredients together, add butter, egg
yolks and milk; mix well and lastly cut and fold in the white
of egg beaten stiff. Bake in well greased brick shaped bread
pan thirty minutes.

SPIDER CORN CAKE.

^ cup corn meal J^ cup sweet milk
34 cup flour 1 tgg well beaten
2 tablespoons sugar ^ cup sour milk
1 teaspoon salt 2 tablespoons melted butter
1 teaspoon soda Yi cup sweet milk
Process: Sift together, corn meal,
flour, sugar, salt and
soda. Add egg well beaten. Add
half cup sweet milk and
sour milk and butter. Mix thoroughly, and pour into well
buttered hot spider. Pour half cup sweet milk carefully over
the top of corn cake. Cook ten minutes on top of range and
twenty minutes in the oven.

THIN CORN CAKE.

1 cup yellow corn meal 2 teaspoons baking powder
Y4 cup sugar 1 tgg
Y2 teaspoon salt 1 cup milk
1 cup flour 1 tablespoon melted butter
Process: Mix
order given and bake in a well greased
in
shallow, square pan, spreading the mixture thick enough to
half fill the pan.

MOLASSES CORN CAKE.

1 cup corn meal 14 cup N. O. molasses
Ya, cup flour ^ cup thin cream
VA teaspoons baking powder 1 egg lightly beaten
1 teaspoon salt

Process: Sift the dry ingredients together, add molasses

23
to cream,mix well and add to dry ingredients, beat thoroughly,
add egg, beat again, and bake in buttered shallow pan in hot
oven twenty minutes.

CORN MUFFINS.
1 cup yellow corn meal 4 tablespoons butter
1 cup flour 4 teaspoons baking powder
4 tablespoons sugar ^
teaspoon salt
1J4 cups sweet milk 2 eggs beaten separately
Process: Cream the butter; add sugar gradually to lightly
beaten yolks; sift together corn meal, flour, salt and baking
powder, and add alternately with milk. Fold in the lightly
beaten whites. Bake in hot buttered iron gem cups, twenty-
five minutes.

CORN MEAL MUFFINS WITH RICE.

% cup scalded milk 2 tablespoons sugar
5-2cup corn meal 3 teaspoons baking powder
^ cup hot cooked rice 1 tablespoon melted butter

Yi cup flour 1 egg

1 teaspoon salt

Process: Pour scalded milk on corn meal, let stand five

minutes. Add hot rice and mix thoroughly with the tips of
fingers,add flour sifted with salt, and baking powder, sugar
and melted butter, the yolk of egg beaten light; lastly cut
and fold in the white beaten stii¥. Bake in well buttered hot,
iron gem cups, twenty minutes in hot oven.

CORN MEAL SPONGE MUFFINS.

Yi cup corn meal 4 tablespoons sugar
1 cup scalded miik Ya cup flour
1 tablespoon butter 2 teaspoons baking powder
Y2 teaspoon salt 2 eggs
Process:Add corn meal to scalded milk, add butter and
salt; letcook 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.

24
 CREAM CORN MEAL GEMS.
lA cup corn meal H teaspoon salt
1 cup flour 34 cup cream
3 teaspoons baking powder 1 Qgg, lightly beaten
2 tablespoons sugar

Process: Mix and sift the dry ingredients; add cream

gradually, the egg, beat well ; bake in buttered gem cups twenty-
five 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 corn meal 1 tablespoon melted butter

1 cup flour 4 teaspoons baking powder

1 tablespoon sugar 2 cups milk
1 teaspoon salt 1 egg
Process: Mix and sift the dry ingredients, add butter, egg
beaten very light, and added to milk; stir into first mix-
ture and beat batter three minutes. Pour into hissing hot well
greased gem cups and bake in hot oven thirty minutes.

CORN MEAL POPOVERS.

2 cups scalded milk ^ teaspoon salt
1 cup corn meal 3 eggs beaten very light
1 tablespoon butter

Process: Stir corn meal into hot milk, add butter and salt,
cool slightly and add eggs, beat mixture two minutes and turn
into hissing hot well greased iron gem cups; bake thirty-five
minutes in a hot oven; strongest heat must come from bottom.

"PETE'S" CORN MEAL GRIDDLE CAKES.

'

2 cups corn meal Ij/ teaspoons soda

1 cup flour 2^A cups buttermilk or loppered
2 eggs well beaten milk
1 teaspoon salt

Process: Mix and sift corn meal, flour and salt, add eggs,
mix well. Dissolve soda in milk; add to first mixture.
•

25
Beat thoroughly and fry at once. If allowed to stand
too long mixture thickens; may be thinned by adding more
milk. The sour milk must be rich. Butter milk is best for
this purpose.

BUCKWHEAT CAKES.
2 cups buckwheat Y^ compressed yeast cake
5/2 cup corn meal 5^2 cup lukewarm water

1 teaspoon salt 2 cups warm water

4 tablespoons molasses 1 teaspoon soda
Process: Sift buckwheat, corn meal and salt together, add
yeast cake dissolved in half cup warm
water, add molasses and
water; beat thoroughly. Cover, set to rise over night in warm
place (70° F. ). In the morning beat briskly, add soda, beat
again and fry on hot griddle.

FLANNEL CAKES.
2 cups scalded milk y2 teaspoon salt
y2 compressed yeast cake 1 tablespoon melted butter
y2 cup corn meal 1 egg
\y2 cups white flour

Process:Set the following mixture to rise over night;

scald meal with milk, add butter and flour; when mixture
is lukewarm add yeast dissolved in one-fourth cup of luke-
warm water, cover and set to rise in a warm place (68° F.).
In the morning add salt, and egg; yolk and white beaten
separately. Cook as griddle cakes.

NORFOLK WAFFLES.
V/i cups boiling water Zy^ teaspoons baking powder
V2 cup corn meal \y2 teaspoons salt
1^/2 cups milk 3 eggs
3 cups flour 2 tablespoons butter
3 tablespoons sugar
Process: Cook corn meal in water twenty minutes; add
milk, and dry ingredients sifted, yolks of eggs lightly beaten,
butter, and whites of eggs beaten stifF. Cook in hot well
greased waflle iron; serve immediately.

26
 HOMINY PORRIDGE.
4 cups freshly boiled water 1 cnp grannlatcd hominy
Yi. tablespoon salt

Process:Put boiling water in double boiler, add salt, and

stir while adding hominy; cook one hour, or more,
briskly
stirring thoroughly occasionally. Serve with cream.

STEAMED PEARL HOMINY (SAMP).

one cup of Pearl hominy into two quarts boiling water,
Stir
boil briskly five minutes, then remove vessel to back of range
and simmer eight hours. Serve as a vegetable, seasoned w^ith
pepper, salt and butter, or serve hot or cold with cream.

BALTIMORE SAMP.
Cover the Pearl hominy with boiling water, let cook five
or six hours, adding boiling water when necessary. Then drain
and cover with more boiling water; let cook over a very slow
fireuntil tender, all day if necessary; be careful that it does
not scorch. When done, season 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 table-
spoons of grated cheese or one-half tablespoon finely chopped
parsley.

HOMINY WAFFLES.
1 cup hominy porridge packed 3 tablespoons melted butter
solidly 5 teaspoons baking powder
2y2 cups flour 34 teaspoon salt
1 cup milk 3 eggs beaten thick and light

Process: and baking powder together; add

Sift flour, salt
porridge, mix thoroughly, add butter; pour milk into beaten
eggs and add to first mixture; beat until free from lumps; fry
in hot, well greased waffle iron, allowing three cook's spoons
to each waffle.

27
 HOMINY GRIDDLE CAKES.
1 cup hominy porridge 1 cup sweet milk
2 cups flour 3 tablespoons cream
5 teaspoons baking powder 1 egg
>>4 teaspoon salt

Process: Sift flour, baking powder and salt together; add

cold porridge and mix thoroughly to prevent mixture from
being lumpy; beat egg very light; add milk and cream to egg
and combine with first mixture beat thoroughly and fry as
;

griddle cakes.

HOMINY MUFFINS.
1 cup porridge packed solidly yi teaspoon salt
2 cups flour %
cup milk
2 teaspoons sugar 2 tablespoons melted butter
4 teaspoons baking powder 2 eggs beaten very light

Process: Sift flour, salt, sugar and baking powder together,

add porridge and mix well, add melted butter and milk, beat
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. Then
turn out on a molding board and shape with crescent cutter.
Dip each crescent into flour, egg, and cracker meal, lay in
croquette basket and fry in deep fat. Drain on soft brown
paper, sprinkle each on top side with finely chopped parsley, and
serve with the game course. This mixture should 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 into balls, one quart of w^ll cooked, highly seasoned
fine hominy. Roll in cracker crumbs, dip in one egg, slightly

28
beaten and diluted with two tablespoons cold water, then again
in crackercrumbs. Fry in deep fat. Drain on brown paper,
and serve as a vegetable with cheese sauce; or sweeten the
mixture to taste, flavor with grated lemon peel, shape, crumb
and fry; serve as dessert with maple syrup.

GRANULATED HOMINY CRUSTS.

1 Clip cold boiled fine hominy 1 egg
2 tablespoons sugar Flour, salt and milk

Process: Cook the hominy

double boiler, in milk enough
in
to make hominy is very soft. Add
a thin batter and until the
salt to taste, egg well beaten, and sufficient flour to hold mix-
ture together. Spread in well buttered pan one-third inch
thick. Bake in hot oven. Split and serve with butter and
maple syrup.

HOMINY DROP CAKES,

2 cups hot well Seasoned fine 1 tablespoon water
hominy 2 eggs

Process:Add water to hominy. Beat the yolks very

light; add to first mixture; add whites beaten 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.
1>2 cups fine hominy or corn 1 cup grated cheese
meal 14 cup cracker crumbs
1 cup milk 3 tablespoons melted butter
V/j tablespoons butter ]/2 teaspoon salt
Thin white sauce (about 1^ Few grains cayenne
cups)

Process: Scald milk in double boiler, add butter and salt,

and sift in slowly the hominy or corn meal, stirring constantly.

Cook mixture becomes a stiff paste.

until Mold mixture into
quennelles with two teaspoons, poach these in simmering
chicken stock or water. Drain and arrange them in a shallow
29
baking dish in a layer, cover with white sauce and a thin layer
of grated cheese, a few grains cayenne.Continue with layers
and
until all materials are used, having a thin layer of sauce
cheese on top. Butter the cracker crumbs and sprinkle over
the top. Bake in hot oven fifteen minutes. Bechamel Sauce
may be used in place of white sauce, making this dish still
more delicious.

30
31
 ;

PART III

''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.

'

4 Clipsscalded milk y, tablespoon ginger

1 cup corn meal ^2 teaspoon cinnamon
1 cup creamed suet ^. cup seed and shredded
1 cup molassfes raisins
2 eggs 2 cups cold milk
1 teaspoon salt ^^ cup cold water

Process: Stir the meal slowly into the milk, add remaining
ingredients in the order given, except the cold watei and milk
lastly add eggs, beaten thick and light; pour into well
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 corn meal ^4 cup molasses
1 cup cold water ]4 teaspoon salt
2 cups scalded milk 1 teaspoon cinnamon

^2 cup sugar 1 teaspoon ginger

2 eps slightly beaten >< cup milk (extra)

Process: corn meal into cold milk, add to scalded

Stir
milk, add molasses, salt, cinnamon, ginger and egg
sugar,
slightly beaten. Pour into a buttered pudding dish; bake thirty
minutes; pour over the extra half cup of cold milk, and bake
two hours, in a moderate oven, without stirring,
32
 BOILED COLONIAL INDIAN PUDDING.
2 cups molasses 1 pound beef suet chopped fine
2 cups milk 1 teaspoon cinnamon
4 eggs J4 teaspoon cloves
^2 tablespoon ginger Nutmeg and grated lemon rind
J/2 teaspoon salt Corn meal
Process: 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. Flour
a cloth,first dipping it into boiling water. Turn mixture into
it and tie securely, leaving room pudding to swell. Place
for
in a covered kettle of boiling water and cook three hours.
Serve with Brandy, Vanilla or Lemon sauce.

APPLE AND BROWN BREAD PUDDING.

2 cups brown bread crumbs 1 egg
2 cups chopped apple 2 tablespoons flour
% cup finely chopped suet J^ teaspoon salt
1 cup seed raisins 1 cup milk
^A cup brown sugar
Process: Mix bread crumbs and apple, add suet, raisins
mixed with flour, and salt, add milk and beat thoroughly.
Steam in buttered molds two hours. Serve with Lemon or
Brandy Sauce.

STEAMED INDIAN MEAL PUDDING.

1 cup corn meal %
cup finely chopped suet
M\ cup sour milk 1 teaspoon salt
H cup N. O. molasses >'2 teaspoon ginger
Process: Mix corn meal, molasses, suet and ginger, dis-
solve soda in sour milk, add to first mixture. Beat well, pour
into well buttered mold and steam four hours. Serve with
Lemon or Molasses Sauce.

INDIAN RICE PUDDING.

4 cups scalded milk 2 tablespoons butter
14 cup rice
•
y> tablespoon ginger
%' cup Indian meal 14 teaspoon salt
14 cup molasses
Process: Cook the meal in milk in double boiler twenty
33
minutes, add rice (uncooked), molasses, butter and seasoning.
Pour in buttered pudding dish and bake in moderate oven
two hours. Stir well 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 Sauce.

CORN MEAL TAPIOCA PUDDING.

J4 cup corn meal ?-< tablespoon ginger

Vs cup tapioca ^
cup seeded and shredded
4 cups scalded milk raisins
2 tablespoons butter 1>2 cups cold milk
y2 teaspoon salt 1 cup molasses

Process: Mix corn meal, tapioca and stir slowly into scalded
milk. Cook in double boiler, until tapioca becomes trans-
parent, stirring occasionally; add molasses, salt, ginger, butter
and raisins; turn into buttered baking dish. Pour the cold
milk over the top; place in oven. Bake one hour; stir once
during baking period. Serve with Hard Sauce or Cream.

INDIVIDUAL CORN MEAL PUDDINGS.

Prepare a rule of Hasty Pudding (Corn Meal Mush).
Beat three eggs very light, add one cup molasses, two table-
spoons melted butter, one teaspoon soda, one half tablespoon
ginger, add sufficient mush to this mixture to make a thick
batter. Turn into hissing hot well greased gem cups to half
their depth; press a large seeded raisin into each. Sprinkle
top with sugar and cinnamon, add a small dot of butter to
each, and bake in a hot oven a rich brown. Serve with Hard
Sauce.

DELICATE INDIAN MEAL PUDDING.

4 cups scalded milk 1 tablespoon butter
5 tablespoons corn meal 3 eggs
4 tablespoons sugar ]^^ teaspoons ginger
1 teaspoon salt

Process: Scald milk in double boiler, add corn meal

34
slowly, while stirring briskly; let cook fifteen minutes, stirring
occasionally while cooking; add salt, sugar and butter, then
remove from range; when slightly cool add eggs beaten thick
and light. Turn mixture into buttered pudding mold and
bake in moderate oven one hour. Serve with Hard Sauce or
Cream.

CORNSTARCH PUDDINGS
IVORY CORNSTARCH PUDDING.
2 cups scalded milk 5 tablespoons sugar
4 tablespoons corn starch 3 egg whites
''4 teaspoon salt >2 teaspoon vanilla

Process: Mix salt, add scalded milk,

cornstarch, sugar and
mixture thickens; cook thirty minutes
stirring constantly, until
in double boiler, stirring occasionally. Add the whites of
eggs, beaten stiff, mix thoroughly, add flavoring. Pour into
wet mold, chill and serve with cold sweet cream.

GOLDEN CORNSTARCH PUDDING.

Follow recipe for Ivory Cornstarch Pudding, substituting
yolks of three eggs for the three whites. Flavor with one-
fourth teaspoon each of Vanilla and Lemon extract. Mold,
chill, and serve.

CORNSTARCH FRUIT MOLD.

Follow recipe for Ivory or Golden Cornstarch Pudding,
adding one cup of chopped candied fruits, or cooked fruits,
drained from 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 over, patted into

place, and chilled thoroughly. Unmold. Serve surrounded
with whipped cream.

35
 COCOANUT MOLD.
Follow for Ivory Cornstarch Pudding, adding one
recipe
cup freshly grated cocoanut. Mold in individual molds; garnish
each with a cherry cut in quarters. Serve with Boiled Custard
or Whipped Cream, sweetened and flavored.

ELIZABETH PUDDING.
4 cups scalded milk H cup cold milk
Vo cup cornstarch 1 teaspoon lemon or vanilla
Vii cup sug-ar 3 eggs, whites
y/\. teaspoon salt
Process: Mix sugar, cornstarch and salt, dilute with cold^
milk, add scalded milk, stirring continually until mixture
thickens; cook fifteen minutes. Flavor; fold in whites of eggs
beaten stiff, mix carefully to retain fluffy consistency, mold,
chill and serve with Boiled Custard or Golden Sauce.

SNOW BALLS WITH CHOCOLATE SAUCE.

Follow recipe for Elizabeth Pudding. Mold in round bot-
tom molds, chill, and serve with Chocolate Sauce.

PINEAPPLE PUDDING.
234 cups scalded milk % teaspoon salt
^4 cup cold milk J^ can finely chopped pineapple
V?, cup corn starch 3 egg whites
V.i cup sugar
Process: Follow method of making Elizabeth Pudding,
adding fruit just before molding. Fill small fancy molds, first
dipped in cold water, chill. Serve 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 vanilla
2 cups scalded milk V/2 squares chocolate
Sy^ tablespoons sugar 2 tablespoons sugar
%. teaspoon salt Blanched almonds
Process: Dilute cornstarch with cold milk; add sugar,

36
salt and scalded riiilk. Melt chocolate over hot water; add
sugar and enough of hot mixture to the consistency to pour.
Combine mixtures and cook in double boiler twenty minutes,
stirring continually. Remove from range; when slightly cool,
cut and fold in the whites of eggs beaten stiff, add vanilla.
Turn into wet cone shaped molds, decorated with almonds
arranged like a star. Chill thoroughly, unmold and surround
each with whipped cream, sweetened and flavored. Force
through pastry bag, using star tube.

RACHEL CORNSTARCH PUDDING.

2 cups scalded milk 1^4 squares chocolate
Mi cup corn starch 3 tablespoons boiling water
14 cup sugar 3 whites of eggs
14 teaspoon salt 1 teaspoon vanilla

14 cup cold milk 72 cup shredded almonds

Process: Mix sugar, cornstarch and salt; dilute with cold

milk. Add milk slowly while stirring constantly;
to scalded
cook minutes or until mixture thickens.
fifteen Melt choco-
late, add hot water, stir to a smooth paste add to cooked mix-
;

ture; add blanched and shredded almonds. Fold in whites of

eggs beaten stifF, and flavoring. Turn into fancy ring mold,
wet with cold water. Chill, unmold, fill center with whipped
cream.

PUDDING SAUCES
VANILLA SAUCE.
^/2 cup sugar 1 cup boiling water

1 tablespoon corn starch 2 tablespoons butter

% teaspoon salt 1 teaspoon vanilla extract

Process: Mix and sift sugar and cornstarch; add salt;

pour on gradually boiling water, stirring constantly. Simmer
ten minutes; remove from range; add butter and vanilla; beat
well and serve.
37
 LEMON SYRUP.
1 cup sugar 1 tablespoon lemon juice
li cup water A slight grating lemon rind
1 teaspoon butter

Process: Boil water, sugar and lemon peel until 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 vanilla
14 cup powdered sugar

Process: Whip cream until stiff, using Dover egg beater.

Add sugar and vanilla, chill thoroughly.

BOILED CUSTARD.
2 cups scalded milk y$ teaspoon salt
4 egg yolks 14 tablespoon vanilla or 1 ta-
Vs cup sugar blespoon sherry

Process: Beat yolks slightly; add sugar and salt; stir

constantly while adding scalded milk slowly. Cook in double
boiler. Continue stirring until mixture thickens the con-
sistency of thin cream; strain immediately. Chill and flavor.
Do not allow the water in double boiler to boil vigorously
while cooking custard, as this will curdle the custard. Mix-
ture should form a coating on the wooden spoon; it is then
cooked sufficiently.

GOLDEN SAUCE.
2 whole eggs % teaspoon vanilla
1 egg yolk 2 tablespoons sherry
1 cup sugar
Process: Beat eggs very light; add sugar gradually; add
flavoring and beat thoroughly.

38
 CHOCOLATE SAUCE.
2 cups milk 2 tablespoons hot water
V/j tablespoons corn starch 2 eggs
2 squares chocolate % cup powdered sugar
li cup powdered sugar 1 teaspoon vanilla

Process: Reserve one-fourth cup of milk and scald the

remainder. Dilute cornstarch with cold milk and add to
scalded milk. Cook ten minutes in double boiler, stirring
constantly. Melt chocolate over boiling water; add fourth
cup sugar and hot water; stir to a smooth paste; add to cooked
mixture. Beat whites of eggs stiff, add powdered sugar slowly,
and continue beating. Then add yolks slightly beaten; add
to first mixture. Cook two minutes; cool slightly, and flavor.

MOLASSES SAUCE.
1 cup Palmetto molasses 2J/4 tablespoons lemon juice or
2 tablespoons butter malt vinegar

Process: Cook molasses and butter together five minutes;

remove from range and add lemon juice, or vinegar.

BRANDY SAUCE.
J4 cup butter % cup Hennessy brandy
y2 cup sugar 1 tablespoon Jamaica rum
2 egg yolks well beaten 2 egg whites
ys teaspoon salt Nutmeg
J/2 cup hot cream or milk

Process: Cream the butter; add sugar gradually, beating

continually; add the egg yolks and salt. Pour on slowly hot
milk or cream. Cook over hot water until a delicate coating
is formed on the wooden spoon. Remove from range add ;

brandy and rum pour- this mixture gradually over the whites
;

of eggs beaten stiff, beating constantly with gem whip; sprinkle

with nutmeg.
39
 HARD SAUCE.
% cup butter ]/> teaspoon vanilla
1 cup powdered sugar Nutmeg
Y2 teaspoon lemon extract

Process: Cream butter in earthern bowl with wooden

spoon add sugar slowly, beating constantly add flavoring.
; ;

Brandy may be substituted for extracts. Force mixture

through pastry bag with rose tube, onto a cold plate sprinkle ;

with nutmeg; keep in cool place until ready. to serve.

SAVORY SAUCES
THIN WHITE SAUCE.
2 tablespoons butter Few grains pepper
IH tablespoons flour 1 cup hot milk
^ teaspoon salt

Process: Melt the butter in a saucepan, add flour mixed

with the seasonings; let cook one minute; stir to a smooth
paste. Then add milk gradually, and beat with gem whip
until smooth and glossy.

CHEESE SAUCE.
Follow recipe for Thin White Sauce, adding one-half cup
Edam or American Cream Cheese and a few grains of cayenne.

BECHAMEL SAUCE.
4 tablespoons butter 1 cup hot cream
4 tablespoons flour Nutmeg
1 cup highly seasoned chicken
stock

Process: Melt butter in saucepan;' axld flour, stir to a

smooth paste. Cook one minute. Add stock, beating con-
stantly; add cream and a slight grating of nutmeg. Beat
Saute in tried out salt pork fat, or butter.

40
 TOMATO SAUCE.
4 tablespoons butter Bit of bay leaf
SYz tablespoons flour Sprig of parsley
\y2 cups Brown stock 4 cloves
\]/2 cups stewed and strained 34 teaspoon salt
tomatoes Y^ teaspoon pepper
1 slice carrot Few grains cayenne
1 slice onion
Process: Brown butter in saucepan, add flour, stir to
a smooth paste, and continue browning. Add seasonings, pour
on gradually, brown stock, stirring constantly. Add tomato
pulp; stir briskly and let simmer fifteen minutes. Strain and
serve.

41
42
 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, fold back the husks and cook corn in
boiling water from ten to twenty minutes, according to the
age of the corn; add salt last half of cooking period. Drain
well. Serve on platter in napkin, folding the corners over
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; re-
move the hushs and silkbrush over lightly with melted butter,
;

place on grate in hot oven, turn as corn browns. Roast twenty-

five minutes. Serve in folded napkin immediately.

CORN WITH CREAM.

Shave corn from cob while hot. There should be two
cups. Turn into saucepan and season with salt, pepper and
one teaspoon sugar; add one and a half tablespoons butter and
43
three tablespoons cream, reheat and serve. When cutting
corn from cob do not cut so deep that portions of cob are
shaved off with corn.

FRIED GREEN CORN.

Cut the corn from cob, using care that 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
butter as possible; season with salt, pepper and a little rich
cream. Do not allow mixture to boil after cream is added.
Serve around chicken croquettes.

STEWED GREEN CORN.

Cut the corn from one dozen ears of tender green corn.
Put the corn in a saucepan, add sufficient water to cover; bring
to boiling point and cook twenty minutes. There should be
very little moisture left. Add one-half cup cream or milk,
one teaspoon sugar, one tablespoon butter, and season with
pepper and salt. For a change use equal parts of corn and
tomatoes; season the same. Tomatoes should be peeled, cut
in quarters and all the seeds scraped out. Cook until tender
with the corn.

SUCCOTASH.
Cut hot boiled corn from the cob; add equal quantity of
hot boiled lima beans; season with butter, salt and pepper.

SOUTHERN SUCCOTASH.
6 ears of green corn 1 tablespoon sugar
2 cups green lima beans Salt and pepper
:4 pound salt pork
Process: Cut the corn carefully from the cob. Put the
cobs in water to cover; let them boil twenty minutes. Remove
the cobs and strain the liquor over the cut corn ; add the beans

44
and salt pork cut in half-inch cubes; add sugar and season
with salt and pepper. Let simmer slowly one hour until 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
corn two or three tablespoons of hot cream added just before
;

serving is an addition to this dish.

CORN SOUTHERN STYLE.

2 cups cooked corn or 1 can of % teaspoon pepper
corn 1 teaspoon sugar
2 eggs slightly beaten V/^ tablespoons melted butter.
1 teaspoon salt 2 cups scalded milk.

Process: Mix the ingredients in the order given, turn

mixture into a buttered pudding dish and bake until mixture
is firm. Serve with Fried Chicken.

CORN OYSTERS.
2 cups green corn pulp. J-2 teaspoon sugar
1 tablespoon melted butter 2 eggs well beaten
?<4 teaspoon salt Pepper and flour
Process: With a sharp knife cut through the kernels, scrape
out the pulp ; add the butter, seasoning and eggs, and lastly
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.
6 tomatoes ^ teaspoon salt
2 tablespoons butter 2 cups hot green corn
1 green pepper finely chopped 1 tablespoon butter or cream
1 small clove garlic or 1 tea-
spoon finely chopped onion.
Process: Cut tomatoes in quarters, scrape out all the seeds.
Melt butter in saucepan, add pepper and garlic; cook without
browning three minutes; add tomatoes and salt; cook five
minutes; add corn freshly boiled and cut from the cob; add a

45
tablespoon of butter or cream and serve.. Before chopping
pepper, pour boiling water over, let stand one minute, then
peel off the tissue-like skin covering it. Pimientoes may be
used w^hen green peppers are not available.

CORN CROQUETTES.
1 quart grated green corn Y^ teaspoon pepper
2 Clips milk or thin cream 1 teaspoon sugar
2 tablespoons butter 2 well beaten eggs
2 tablespoons cheese 3 tablespoons flour
1 teaspoon salt

Process: Cook corn and flour in milk in double boiler

twenty minutes; add butter, cheese, salt, pepper, sugar and
well beaten eggs; spread in granite dripping pan to the depth
of one inch. When cold cut in two-inch squares, dip in flour,
egg and cracker crumbs; fry in deep fat. Drain on brown
paper and serve with Fried Chicken.

CORN FRITTERS. No. 1.

1 cup canned corn 1 teaspoon sugar

1 well beaten egg Salt and pepper
% cup flour
Process: Mix corn, flour and sugar together, add well
beaten egg, season highly with salt and pepper, and drop on
well buttered hot griddle about the size of N. Y. Counts.
Brown on one side and turn and brown on the other. Serve
with Fried Chicken or chicken croquettes.

CORN FRITTERS. No. 2.

1 cup corn cut from cob 1 teaspoon sugar

1 cup flour J/2 cup milk
1 teaspoon salt 1 tablespoon olive oil

Few grains cayenne 1 Qgg lightly beaten

Process: Beat egg thoroughly; add remaining ingredients

in order given. Drop by tablespoonfuls into deep hot fat.
Cook six to eight minutes, turning often. Drain on brown
paper and serve surrounding Broiled Chicken.
46
 CORN OMELET.
4 eggs beaten separately 1 teaspoon sugar
4 tablespoons hot water IJ^ tablespoons butter
1 teaspoon salt 1 cup corn cut from the- cob or
^4 teaspoon pepper canned corn
Process: Beat the yolks thick and light; add salt, pepper,
sugar, corn and hot water; beat well. Whip
whites until stiff,
and cut and fold them into first mixture; blend thoroughly.
Melt butter in iron spider; tip it so the sides are well buttered:
turn in the mixture, spread evenly; cook ten minutes on top
of range, then finish cooking in the oven. Fold as puffy omelet
on a hot platter. Serve with Thin White, Cheese or Tomato
Sauce.

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
salt, invert, let stand one-half hour. Mix the pulp with one
cup of succotash, stuff tomatoes and arrange them In a granite
dripping pan well buttered; sprinkle the top of each with
buttered cracker crumbs. Bake in hot oven twenty minutes
or until tender. Baste one with melted butter. Serve with
Roast Loin of Veal.

CORN TIMBALES.
2 tablespoons butter ^2 cup soft bread crumbs
2 tablespoons onion 1 teaspoon sugar
2 tablespoons green pepper 1 teaspoon salt
2 cups hot green corn or 1 can H teaspoon pepper
of corn 3 eggs

Process: Melt butter

in a saucepan, add onion and pepper
finely chopped,cook five minutes without browning, stir con-
stantly, add corn finely chopped, bread crumbs, sugar, salt
and pepper; beat the yolks thick and light; add to first mix-
ture; cut and fold in the whites beaten stiff. Fill well but-

47
tered timbale molds two-thirds full ; set molds in pan of hot
water and bake until mixture is firm. Serve with Tomato
Sauce.

CREAMED CORN AU GRATIN.

4 tablespoons butter 1 teaspoon sugar
4 tablespoons flour 1^ cups rich milk
1 teaspoon salt 2 cups green corn cut from cob
]/8 teaspoon white pepper ^ cup cracker crumbs
Few grains cayenne ^ cup melted butter
Process: Melt butter, add flour, salt, pepper, sugar and
gradually milk. Cook one minute and stir until smooth then ;

stir in corn, let boil up once, and turn into buttered baking
dish; cover top with cracker crumbs mixed with melted butter
and bake twenty minutes in a moderate oven.

CORN CUSTARD.
1 cup cooked green corn or 1 teaspoon sugar
canned corn finely chopped % teaspoon pepper
4 eggs slightly beaten Few drops onion juice
H teaspoon salt 1;4 cups scalded milk
Process: Beat eggs slightly, add seasoning and pour on
slowly scalded milk continue beating add corn, mix well turn
; ; ;

into a buttered baking dish set in pan of hot water; bake in

moderate oven twenty to twenty-five minutes. Stir mixture
once while cooking to prevent corn from settling to the bottom
of dish. Turn on serving platter and surround with Broiled
Tomatoes.

GREEN CORN GRIDDLE CAKES.

1 cup grated cold cooked green 23-^cups flour
corn 2 teaspoons baking powder
2 tablespoons melted butter " 1 egg lightly beaten

1 tablespoon sugar 2 cups sweet milk

Process: Add butter, salt and sugar to grated corn; sift
flour baking pow^der together; add to first mixture
and
alternately with the milk, add lightly beaten egg and cook on
hot well greased griddle.
48
 CORN HASH.
(Relish to serve with meats , etc.)

y^ small head cabbage 2 medium-sized onions

2 green peppers 3 cups freshly cooked corn
1 cup sugar 1 tablespoon whole black pepper

3 tablespoons whole mustard 1 tablespoon celery seed

seeds Vinegar to cover

1 red pepper Salt to taste

Process: Chop cabbage, peppers and onion very fine, add

corn freshly boiled and cut from the cob. Add sugar, mustard,
celery seed and pepper. Mix well, season to taste with salt,
add vinegar, and simmer twenty minutes. This may be bottled
and stored in a cool place.

CREAM OF CORN SOUP.

1 can corn 1 teaspoon sugar
2 cups boiling water 2 tablespoons butter
2 cups thin cream or milk, 2 tablespoons flour
scalded 1 teaspoon salt

1 slice onion li teaspoon white pepper

Process: Chop the corn from one can fine, add boiling
water, cook slowly twenty minutes. Scald milk with onion,
remove onion and add milk to corn. Add sugar and bind with
butter and flour cooked together. Add salt and pepper. Serve
with freshly popped corn slightly salted.

CORN SOUP WITH TOMATOES.

2 cups grated cooked green corn 1 small clove of garlic finely
or 1 can of corn without chopped
hulls 6 cups well seasoned chicken
\Y2 cups tomatoes stock
Yz green or red pepper Salt and pepper
Itablespoon onionfinelychopped.
Process: Peel and quarter tomatoes, scrape out all the
seeds,add tomatoes, corn, pepper, onion and garlic to stock;
place kettle on range, bring to boiling point, cook rapidly

49
five minutes, reduce heat and simmer until vegetables are
tender [about thirty minutes]. Season with salt and pepper.
Serve with croutons.

CORN SOUP WITH WHIPPED CREAM.

6 ears of corn or 1 can of corn 1 teaspoon sugar
2 cups cold water P/i teaspoons salt
2 tablespoons finely chopped 3 tablespoons butter
onion 3 tablespoons flOur
2 cups scalded milk 1 cup whipped cream

Process: Cut corn from cob, chop fine, add water and
cook twenty minutes. Rub through
puree strainer; add
a
scalded milk. Cook onion in butter five minutes (do not
brown 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 bot-
tom of hot soup tureen. Serve with Crisp Crackers.

CORN CHOWDER.
2 cups of cooked green corn or 2 cups boiling water
1 can corn
• 3 cups milk
1 cup salt pork cut in half cubes 3 tablespoons butter
4 cups potatoes ciit in J4-ii''ch 4 Boston crackers
cubes Salt, pepper and few grains
y2 onion sliced cayenne

Process: Try
out the cubes of pork in saucepan, add onion
and cook minutes without browning; strain fat into stew
five
pan. Parboil potato cubes five minutes; drain, add potatoes
to fat; add two cups boiling water; continue cooking until
potatoes are tender. Add corn, and milk scalded, bring to
boiling point. Season with salt, pepper and cayenne add ;

butter and crackers, the latter split and soaked in cold milk
enough to cover. Remove crackers with skinner, turn crowder
into 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.

50
 CORN AND TOMATO SALAD.
1 Clip tomato pulp 1 teaspoon salt
1 slice onion 1 teaspoon Worcestershire sauce
2 slices carrot ]i teaspoon soda
1 blade celery broken in pieces 1 cup freshly cooked or canned
1 sprig parsley corn (latter drained)
Bit of bay letif 1 tablespoon granulated gcla-
4 cloves tine
J4 teaspoon pepper corns 2 tablespoons cold water

Process: Cook the first eight ingredients in a saucepan,

twenty minutes, then rub through a strainer; add soda, salt,
Worcestershire, and hot corn. Soak gelatine in cold water
and dissolve over hot water. Remove first mixture from
range, add gelatine, mix well and pour into individual molds
;

previously wet in cold water. Chill thoroughly, unmold and

serve in nests of lettuce leaves; garnish with Mayonnaise
Dressing.

CORN SALAD.
2 cups freshly boiled green corn 4 young onions or 2 tablespoons
y2 green or red pepper finely chopped chives
Process: Cut tender, from the cob,
freshly cooked corn
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.

51
D2
 PART V
MISCELLANEOUS RECIPES

BOSTON VELVET CAKE.

Y-zcup butter 4 teaspoons baking powder
Vg teaspoon salt
\y2 cups fine granulated sugar
4 egg yolks 4 egg whites
V> cup cold water .
-< teaspoon almond extract

V2 cup blanched and

shredded
1^ cups flour
}/"cup corn starch almonds

Frocess: Cream butter, add sugar gradually, yolks of eggs

beaten very light and water. Sift the flour, cornstarch, salt
and baking powder; add to first mixture. Lastly, cut and fold

in the whites of eggs beaten stiff, add extract, and turn mix-
ture into a buttered and floured shallow cake pan.
Sprinkle
almonds over the top of cake. Bake thirty-five minutes in a
moderate oven. Do not frost this cake.

CORNSTARCH CAKE.
% cup butter 4]>^ teaspoons baking powder
-
2 cups fine cake sugar ^ 5 egg whites
1 cup milk V-2.
teaspoon each lemon and
1 cup corn starch vanilla extract
2 cups flour

Process: Cream the butter with a wooden spoon, in an

earthen mixing bowl; add sugar gradually; sift cornstarch,
flour, salt and baking powder together twice; add alternately
to first mixture with milk; lastly, cut and fold in the whites
of eggs beaten stiff, add extract. Turn mixture into two
brick-shaped bread pans, buttered and floured. Bake forty-five
minutes in moderate oven. Frost with Boiled Frosting.
63
 BOILED FROSTING. •

1 Clipgranulated sugar 1 egg \vhite beaten stiff

Ys teaspoon cream tartar ^4 teaspoon vanilla extract
li cup cold water
Process: Mix cream tartar* and cold water
well, sugar,
in a sauce pan, place on range, bring to boiling point, stirring
constantly, cook without stirring until the syrup drops from
wooden spoon like honey. Remove from range, add three
tablespoons of syrup to the white of egg, beating constantly;
return remaining syrup to range and cook until it will spin a
thread remove from range at once and pour syrup into first
;

mixture. Continue beating, add vanilla. Beat until frosting

cools slightly and begins to glaze on sides of pan. Pour on
cake, spread evenly, let cool before Cutting cake.

POPCORN BRITTLE.
3 cups brown sugar ]A cup butter
1 cup N. O. molasses 2 teaspoons soda
H teaspoon cream tartar 2 tablespoons hot water
3 cups freshly popped corn

Process: Boil the first three ingredients in an iron kettle

to the "hard Crack" degree (310° F.), i. e., when a little of
the syrup is dropped into 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 well blended add popcorn; stir it well. Remove from
range, add soda dissolved in hot water, stir briskly; when
mixture begins to rise, turn it oni an oiled or buttered marble
salb, or platter, spread thin and evenly; when cold break in
small pieces.

POPCORN BALLS.
(Old Fashioned.)
2 cups N. O. molasses 1 tablespoon vinegar
1 cup brown sugar 14 teaspoon soda
2 tablespoons butter 4 quarts freshly popped corn
Process: Cook the first four ingredients in a large iron
54
kettle to the"hard Crack" as in the foregoing recipe. Remove
to back of range, add soda dissolved in one tablespoon hot
water; when mixture begins to rise stir 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.

2 cups sweet seed corn Salt
4 tablespoons butter Boiling water

Process: Pick over corn, removing all imperfect kernels

and bits of cob. Put corn in sieve and pour boiling water over
it. Drain on crash towel. Melt butter in iron 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.

66
66
 INDEX
CHAPTER I. Old Virginia Batter Bread 21
Rich Corn Bread 22
Hasty Pudding (corn meal
mush) 11 White Corn Meal Cake 22
Fried Hasty Pudding 11 Sponge Corn Cake, 1 22
Corn Meal "Dabs" or Dodgers. 12 Sponge Corn Cake, 2 23
Hoe Cake 12 Spider Corn Cake 23
Corn Dodgers 12 Thin Corn Cake 23
Indian Bannocks 13 Molasses Corn Cake 23
Griddle Johnny Cakes 13 Corn Muffins 24
Indian Meal Flapjacks 13 Corn Meal Muffins with Rice... 24
Corn Pone 14 Corn Meal Sponge Muffins.... 24
Polenta 14 Cream Corn Meal Gems 25
Mushroom Sauce for Polenta.. 14 Poppets 25
Indian Meal Blocks 15 Corn Meal Popovers 25
Corn Meal Gruel 15 "Pete's" Corn Meal Griddle
Pannhaus 15 Cakes 25
Philadelphia Scrapple 15 Buckwheat Cakes 26
Hulled Corn 16 Flannel Cakes 26
Norfolk Waffles 26
CHAPTER II. Hominy Porridge . . . . ; 27
Steamed Pearled Hominy 27
Boston Brown Bread 18
Baltimore Samp 27
Boston Brown Bread with Fruitl8
Hominy Waffles 27
Steamed Boston Brown Bread
with Cream 18 Hominy Griddle Cakes 28

Jolly Joe 19 Hominy Muffins 28

Corn Flour Bread 19 Granulated Hominy Crescents. .28

Old Fashioned Baked Brown Hominy Croquettes 28

Bread 19 Granulated Hominy Crusts 29
Corn Bread (New Orleans Hominy Drop Cakes 29
Recipe.) 20 Gnocchi an Gratin 29
Sweet Corn Bread 20
Apple Johnny Cake 20
CHAPTER HI.
Dainty Spoon Corn Bread 21
Southern Spoon Corn Bread... 21 Colonial Indian Suet Pudding.. 32
Virginia Spoon Corn Bread.... 21 Baked Corn Meal Pudding. .. .32

57
Boiled Colonial Indian Pudding. 33 CHAPTER IV.
Apple and Brown Bread Pud- Boiled Green Corn 43
ding 33
Green Corn Boiled in Milk 43
Steamed Indian Meal Pudding. 33 Roasted Green Corn 43
Indian Rice Pudding 33
Corn with Cream 43
Indian Rice Pudding with Ap-
Fried Green Corn 44
ples 34
Stewed Green Corn 44
Corn Meal Tapioca Pudding. .. .34 Succotash 44
Individual Corn Meal Pudding. 34
Southern Succotash .44
.". . .

Delicate Indian Meal Pudding.. 34

Corn, Southern Style 45
Ivory Cornstarch Pudding 35
Corn Oysters 45
Golden Cornstarch Pudding. .. .35 Corn a la Mexican 45
Cornstarch Fruit Mould 35
Corn Croquettes 46
Cocoanut Mould 36
Corn Fritters, 1 46
Elizabeth Pudding 36
Corn Fritters, 2 46
Snow Balls with Chocolate
Corn Omelet 47
Sauce 36
Tomatoes, Stuffed with Succo-
Pineapple Pudding 36
tash 47
Chocolate Cornstarch Cones.... 36
Corn Timbales 47
Rachel Cornstarch Pudding 37
Cream Corn au Gratin .'48

Corn Custard 48
Pudding Sauces. Green Corn Griddle Cakes 48
Vanilla Sauce 37 Corn Hash 49
Lemon Syrup 38 Cream of Corn Soup 49
Whipped Cream Sauce 38 Corn Soup with Tomatoes. .. .49
Boiled Custard 38 Corn Soup with Whipped Cream50
Golden Sauce 38 Corn Chowder 50
Chocolate Sauce 39 Corn and Tomato Salad 51
Molasses Sauce 39 Corn Salad 51
Brandy Sauce 39
Hard' Sauce 40 CHAPTER V.

Boston Velvet Cake 53

Savory Sauces. Cornstarch Cake 53
Thin White Sauce 40 Boiled Frosting 54
Cheese Sauce 40 Popcorn Brittle 54
Bechamel Sauce 40 Popcorn Balls 54
Tomato Sauce 41 Parched Sweet Corn .
-. 55

58
 Success
with

Cornmeal recipes
^s^^ depends on the quality of
H4 the cornmeal you use.

Quaker(Best)Corn meal
(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 with 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. S. Pearl or Granulated Hominy
Maz-all — (toasted cornflakes)

TT\e Quaker O^^^^ (ompany

CHICAGO
 Hp 'wp

^^^'^

iiUHDr^lj] Particular
?• ?• ?•
THE MOST IM-
PORTANT article of
food is milk.

Bottled / The most important

i^ question is its purity.
'"^
Our methods of pro-
Couniry and
duction, preparation
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 flavor

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
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
 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
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i pastries, and so on ; makes desserts surprisingly tempt-

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Original Recipes and Cooking Helps

in which Alice Cary Waterman and Janet M. Hill
give you the benefit of much special study into the
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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.
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 irritat-
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WINORR Kernelled Sugar Corn

What toothsome fritters this makes — and what delicious pud-
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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.
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In satisfactory use by Schools of Domestic Science, Domestic
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Selected to demonstrate the Fireless Method in the Corn
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A beautiful article, appropriate as a gift for weddings, an-
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THE FRANCES A. SEELY CO.,

5809 Rosalia Court, Chicago, 111.
OCT Q 1907
BESS