Cooking with wholegrains

Beat the egg yolks with a spoon. Add buttermilk and shortening and stir again. Sift the buckwheat, wheat or rye, measure, add corn meal, soda, baking powder and salt and sift into the liquid. Stir as little as possible to dampen the flour. Fold in beaten egg whites and pour into warm gem pans. Bake at 425° about 20 minutes. Kernel Corn Cakes 34 CUP CORN MEAL 2 EGGS WELL BEATEN 2 TEASPOONS BAKING POWDER VY CUP MILK 1% TEASPOONS SUGAR I CUP KERNEL CORN OR NIBLETS Beat eggs until light. Add milk and corn. Mix together the dry ingredients and combine with liquid mixture. Bake in muffin pans in moderately hot oven 425° for about 20 minutes, and you'll have a dish that gives you that luscious natural corn flavor. Oatmeal Muffins I CUP HOT BUTTERMILK I CUP WHEAT FLOUR I CUP FLOUR OATMEAL 14 TEASPOON SODA 1 EGG BEATEN I TEASPOON BAKING POWDER 3 TABLESPOONS BROWN SUGAR I TEASPOON SALT {CUP MELTED SHORTENING Pour the hot buttermilk over the oatmeal, mix, and let it stand while beating the egg. When the oatmeal is thick and slightly cooled add the egg, sugar and shortening, then beat with a spoon for one minute. Sift the wheat flour, measure, add baking powder, soda and salt and sift into the batter. The important thing now is to mix only enough to dampen the wheat. Let the mixture stand in the bowl while greasing the muffin pans. The mixture will start to rise or puff up. Do not disturb this lightness as you gently and carefully fill the tins. Put a heaping mixing spoonful into each muffin cup, until you have one dozen muffins. Bake in a hot oven 425° about 20 minutes. These muffins should come out light and crisp with a real oatmeal flavor. Corn Meal Popovers 1 14 CUPS CORN MEAL 3 EGGS 2 CUPS MILK 34 TEASPOON SALT I TABLESPOON BUTTER Scald the corn meal with the milk, add butter and salt and beat thoroughly. When cool add the well beaten eggs, beat two minutes with a spoon and pour into hot iron gem pans or muffin cups. Bake 20 to 25 minutes in a hot oven 450°. These are really delicious. Rye or Wheat Popovers 2 EGGS, WELL BEATEN I CUP RYE, OR WHEAT FLOUR OR A I CUP MILK COMBINATION OF BOTH I TABLESPOON SHORTENING 16 TEASPOON SALT Mix beaten eggs, milk and shortening. Sift the rye or wheat, measure, add salt and sift into the liquid. Beat with an egg beater for 2 minutes. Bake for 10 minutes at 00° then decrease to 350° and bake 20 minutes longer. Popovers lend themselves well to wholegrain flours because they are made without sugar or leavening agents and the finished product reveals the natural, true flavor of the wholegrain. Popovers are raised by steam instead of baking powder or soda. Therefore, it is imperative that they go into a very hot oven (S00°) in order that a crust be formed immediately. As soon as they begin te brown the temperature is gradually lowered to 350° to finish the baking. Biscuits, Griddlecakes, Scones & Dumplings Baking Powder Biscuits ~2CUPS WHEAT OR RYE FLOUR 4 TABLESPOONS SHORTENING _I TEASPOON SALT I CUP MILK (APPROXIMATELY) 3 TEASPOONS BAKING POWDER Sift wheat or rye flour, measure, add salt and baking powder and sift again. Blend in shortening, then add enough milk to make a moist dough. Turn onto a wheat floured board, pat or roll out to % inch thickness, cut out biscuits and bake at 475° for about 15 minutes. Sour Cream Biscuits 2 CUPS WHEAT FLOUR 84 CUP SOUR CREAM I TEASPOON SODA V4 CUP SWEET MILK Sift wheat flour, measure, add soda and salt and sift again. Add sour cream and milk to make a moist biscuit dough. A little more milk may be needed. Beat for a minute with a spoon, then roll out ¥% inch thick if you wish and cut out with a biscuit cutter, or shape into biscuits with the hands or a spoon.