Cooking with wholegrains

14 TEASPOON SODA 3 TABLESPOONS MELTED SHORTEN- 2 TABLESPOONS BROWN SUGAR ING Beat the eggs. Add sour milk or buttermilk. Sift the wheat flour, measure, add all other dry ingredients and sift into the liquid. Add melted shortening, mix all together and beat for a second or two. Pour into a greased 8 x 8 inch pan, or a pan 1% inches deep and bake about 20 minutes at 425°. QUICK BREADS, STEAMED BREADS & DOUGHNUTS 29 Corn Meal and Wheat Quick Bread 3¢ CUP CORN MEAL 84 TEASPOON SALT 24 CUP WHEAT FLOUR 4 TABLESPOONS BROWN SUGAR I TEASPOON CREAM OF TARTAR 4 TABLESPOONS SHORTENING 4 TEASPOON SODA I EGG BEATEN I CUP MILK Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Give a few quick beats with the spoon, pour into greased 8 x 8 inch pan and bake at 425° about 20 minutes. Early American Hot Bread 24 CUP CORN MEAL 84 CUP WHEAT FLOUR I EGG _ 2) TEASPOONS BAKING POWDER I CUP MILK I TEASPOON SALT 2 TABLESPOONS MAPLE SYRUP OR 3 TABLESPOONS MELTED SHORTEN- HONEY ING Beat egg until light. Add milk and Vermont maple syrup. Mix together the dry ingredients, and sift into the liquid. Add melted shortening. Stir briskly and bake in 8 x 8 inch pan for 20 minutes at 425°. This hot bread is grand provender for growing kids to thrive on. Southern Corn Bread 2 CUPS MILK 2 TABLESPOONS BUTTER I CUP CORN MEAL 2 EGGS, WELL BEATEN I TEASPOON SALT I TEASPOON BAKING POWDER Scald corn meal and milk together. Add the butter. Beat with an egg beater until smooth, cool slightly, and add eggs, baking powder and salt. Bake in greased 8 x 8 inch pan 20 to 25 minutes at 425°. Sugar must never be used in Southern corn bread. The natural sweetness of the corn is sufficent. Spoon Bread I CUP CORN MEAL 2 EGGS WELL BEATEN 144 CUPS BOILING WATER 4 TEASPOON SALT 14% CUPS MILK 14 TEASPOON BAKING POWDER Stir corn meal into boiling water. Remove from fire and add the milk slowly, then eggs, salt and baking powder. Bake the mixture in a deep buttered pan or casserole for a half hour or longer at 425°. Don’t be afraid to set this dish right on the table in the pan or casserole in which it is cooked. Serve smoking hot by the tablespoonful from the pan with a pat of butter tucked into its middle. Suet Corn Bread (sour milk) I EGG BEATEN 14 TEASPOON SODA I CUP SOUR MILK OR BUTTERMILK 34 TEASPOON SALT 114 CUPS CORN MEAL 14 CUP CHOPPED SUET Beat the egg and add the sour milk or buttermilk and mix well. Crush soda in the palm of hand to remove lumps and add it, with salt, to the corn meal and mix with a spoon. Add the chopped suet to this corn meal mixture and mix until crumbly, then combine the wet and dry ingredients. Mix well and bake at 425° for 20 minutes. Quick Brown Bread I EGG BEATEN 14 TEASPOON SODA 14 CUP MOLASSES I TEASPOON BAKING POWDER I CUP SOUR MILK OR BUTTERMILK I TEASPOON SALT 14 CUP MELTED SHORTENING V4 CUP SEEDLESS RAISINS 2 CUPS WHEAT FLOUR Beat the egg, add molasses, sour milk and shortening. Sift the wheat flour, measure, add soda, baking powder and salt and sift into the liquid. Pour raisins on top and stir up quickly all at once. Bake in a bread pan at 350° for 45 minutes. QUICK BREADS, STEAMED BREADS & DOUGHNUTS 31 Quick Coffee Cake 1144 CUPS WHEAT FLOUR 6 CUP BROWN SUGAR 14 TEASPOON SODA Y{ CUP SHORTENING I TEASPOON CREAM OF TARTAR I EGG BEATEN 3{ TEASPOON SALT 6 CUP MILK Topping: 2 TABLESPOONS MELTED BUTTER 4 TABLESPOONS BROWN SUGAR I TABLESPOON WHEAT FLOUR CINNAMON