Cooking with wholegrains

Scald the corn meal and salt with the boiling water. Beat well and when cool add the buckwheat and wheat flours, then dissolved yeast. Let stand overnight, covered. In the morning add the soda dissolved in milk. Cook on hot, well-greased griddle in small cakes quickly. Save a cup of batter to serve as a starter for the next day. The two following recipes for buckwheat cakes, sweetened with maple sugar, are old ones which have been used in a Vermont fam- ily for several generations. Maple Sugar Buckwheat Cakes No. 1 I CUP THICK SOUR CREAM I TEASPOON SODA I EGG, BEATEN 4% TEASPOON BAKING POWDER % CUP MAPLE SUGAR I CUP BUCKWHEAT FLOUR V4 TEASPOON SALT Beat the egg, add sour cream and maple sugar and mix until the sugar is dissolved. Measure the buckwheat flour, add other dry ingredients and sift into liquid. Mix up quickly to a very thick mixture. Drop by spoonfuls on a greased griddle, leaving space between the cakes. As they cook they spread out. Serve with plenty of butter and maple syrup and you have something really delicious, if you like buckwheat. Maple Sugar Buckwheat Cakes No. 2 I CUP OF SOUR MILK Vg CUP WHEAT FLOUR 14 CUP MAPLE SUGAR V4 TEASPOON BAKING POWDER Y{CUP MELTED SHORTENING I TEASPOON SODA I CUP BUCKWHEAT FLOUR PINCH OF SALT Mix together the sour milk, maple sugar and shortening. Sift the dry ingredients into the liquid mixture and cook on a hot griddle until done. Serve with butter and maple syrup or honey. 44 COOKING WITH WHOLEGRAINS Kentucky Raised Buckwheat Cakes I CUP CORN MEAL ¥% YEAST CAKE 2 CUPS BUCKWHEAT FLOUR 4 TABLESPOONS MILK 2 CUPS TEPID WATER 4 TEASPOON SODA 2 TABLESPOONS MELTED SHORTEN- 2 TABLESPOONS MOLASSES ING I TEASPOON SALT Dissolve yeast in 1 cup of the tepid water. Mix together the corn meal, sifted buckwheat flour and salt. Add the yeast, re- mainder of water and melted shortening, and beat well. Let rise overnight in warm kitchen. In the morning mix together the milk, soda and molasses. Add to the batter and let rise until ready to use. Then bake on hot griddle and serve with honey, Vermont maple syrup or, if you prefer southern style, you could use molasses or sorghum. It is important that the griddle be well greased. Buckwheat-Rice Griddlecakes I CUP WARM BOILED RICE 2 EGG WHITES I CUP MILK I TABLESPOON MELTED BUTTER 34 TEASPOON SALT 84 CUP BUCKWHEAT FLOUR 2 EGG YOLKS I TEASPOON BAKING POWDER Mix together milk, rice and salt. Add beaten egg yolks, butter, buckwheat and baking powder. Fold in beaten egg whites. Cook on hot, well-greased griddle. Batter Cakes 2 CUPS CORN MEAL MUSH 34 TEASPOON SALT 4 CUP WHEAT FLOUR 2 EGGS BEATEN MILK Add the beaten eggs to the corn meal mush, then the sifted wheat flour and salt. Mix in enough sweet milk to make a batter not too BISCUITS, GRIDDLECAKES, SCONES & DUMPLINGS 45 thick and not too thin. The amount required depends on the consistency of the mush. Cook on a fairly hot greased griddle, browning both sides of the cakes. These take a little longer to cook than regular griddlecakes, so allow a little extra time. However, they are well worth waiting for. Like pones, they may take the place of bread, or be eaten like griddlecakes for breakfast. Corn Pone I CUP CORN MEAL % CUP BUTTERMILK A TEASPOON SALT I TABLESPOON FAT 34 TEASPOON SODA Mix together the corn meal, salt and soda. Add buttermilk and mix well. Melt the fat in a spider and drop the batter by spoonfuls into the spider. Cover and cook over low heat. When one side is brown, turn the cakes over, cover again and continue cooking. It should take about 30 minutes altogether. These are delicious served with butter in place of bread with any meal, or with maple syrup or honey they make a nice breakfast or luncheon dish. Corn Dodgers 2 CUPS CORN MEAL I TEASPOON SALT 4 TABLESPOONS SHORTENING COLD WATER