Cooking with wholegrains

Blend shortening into corn meal and salt with fingertips or a pastry blender. Add enough cold water to moisten thoroughly having the mixture slightly more moist than piecrust. Shape into round cakes 4 inch thick. Place on a well-greased griddle and cook slowly until brown and crusty. Turn and cook the other side the same. Serve with lots of butter and maple syrup or honey. OR, place on a well-greased cookie sheet and bake in a moderate oven until done. 46 COOKING WITH WHOLEGRAINS Pioneer’s Hoe Cake 2 CUPS CORN MEAL ABOUT 24 CUPS BOILING WATER I TEASPOON SALT Mix together the corn meal, and salt and then pour over it the boiling water and mix thoroughly to form thick batter. Now grease a griddle with bacon fat and spread out batter into cakes about half-inch thick or a little less. Grease griddle between fryings, or put daub of butter atop each cake before turning. Cook until golden brown and serve hot with butter and Vermont maple syrup or honey. The name Johnny Cake is a corruption of Fourney Cake for this simple corn meal dish was probably first used by the pioneers when on journeys to frontiers, wars or hunts. Served with fresh country butter, piping hot off the griddle (one person has to stand and fry while the rest eat, and of course you have to eat near the stove), you can’t beat this simple concoction for the full-bodied flavor of the stone ground corn meal. If you want to be literal and cook the daubs of batter on a hoe or shovel over a campfire, you will have Hoe Cake. Hush Puppies 2 CUPS CORN MEAL I ONION CHOPPED I TEASPOON SALT I EGG BEATEN 1% TEASPOON SODA 2 CUPS MILK I TEASPOON CREAM OF TARTAR Mix together the dry ingredients with chopped onion. Add : beaten egg, combined with milk, and beat until smooth. You should have a thick mixture which can be formed into oblong shapes ~ or dropped from a spoon. Brown these on both sides in plenty of fat using the same dish in which fish has been fried. These are ~ always eaten at southern fish fries. 2 TEASPOONS BAKING POWDER Luncheon & Supper Dishes ae a ey a ae ae KS NI A a Y a hy ig NGS 7 CS ae \\E Ly o i man cn iF ia | SG a i we i v4 ie Fl A ! nt Wid Wheat Waffles 1% CUPS WHEAT FLOUR 2 EGGS 34 TEASPOON SALT I 14 CUPS MILK 2 TABLESPOONS BROWN SUGAR ING Sift the wheat flour, measure, add salt, and baking powder. Separate eggs and beat yolks until light. Add milk, sugar and slightly cooled shortening. Sift in the wheat flour mixture and stir quickly just enough to dampen the flour. Beat egg whites until stiff, but not dry. Fold into the batter as quickly as possible, stir- ring no more than necessary. Cook in hot waffle iron until crisp and brown. Serve with Vermont maple syrup or honey. 47 § TABLESPOONS MELTED SHORTEN- 48 COOKING WITH WHOLEGRAINS Corn Meal Waffles I CUP CORN MEAL 14% CUPS MILK I CUP WHEAT FLOUR 4 CUP MELTED SHORTENING 2 TEASPOONS BAKING POWDER 3, EGG YOLKS, WELL BEATEN V4 TEASPOON SALT 3 EGG WHITES, STIFFLY BEATEN 3 TABLESPOONS HONEY Sift wheat flour, measure, add corn meal, baking powder and salt and sift again. Add egg yolks combined with milk, honey, and shortening. Fold in egg whites. Bake on hot waffle iron and serve with Vermont maple syrup or honey. Polenta I CUP CORN MEAL Y TEASPOON SALT 3 CUPS BOILING WATER Y% POUND GRATED ROMA OR I EGG, WELL BEATEN PROVOLONI CHEESE (ABOUT I CUP) This grand old Italian dish is used widely in America by all races because it is so different. | Stir corn meal into salted water and cook until thick. Remove from fire. Add cheese, stirring until it is all melted, then add beaten egg. Drop by tablespoonfuls on cookie sheet. When cold, brown the cakes in butter on a hot griddle. Serve plain with butter or with your favorite tomato sauce. Roast Meat