Cooking with wholegrains

Any cut of meat suitable for roasting may be rubbed with salt and pepper, and dredged with wheat flour. Pat on 1 teaspoon Worcestershire sauce with fingertips, sprinkle with a mixture of herbs, lay slices of onion over all and bake or pot-roast in the usual manner. Baked or Fried Fish Any fish suitable for frying or baking may be rolled in either stone ground corn meal or stone ground wheat flour. * LUNCHEON & SUPPER DISHES Meat Wheat Casserole I CUP CRACKED WHEAT CEREAL 2 CUPS TOMATOES (UNCOOKED) 2 TABLESPOONS CATSUP I LB. HAMBURG I TEASPOON SALT ¥ ONION, CHOPPED I TEASPOON POULTRY SEASONING % CUP BOILING WATER I TEASPOON WORCESTERSHIRE DASH OF PEPPER Saute onions and meat in some fat until brown. Pour the boiling water over the cereal and add to the meat. Add the other ingredi- ents and mix thoroughly. Place in a greased casserole and bake at 325° for about 1 hour. Chicken-Corn Meal Casserole I CUP CORN MEAL 3 CUPS CHICKEN BROTH 3 EGG YOLKS 3 EGG WHITES I TEASPOON BAKING POWDER 2 TABLESPOONS BUTTER I CUP COOKED CHICKEN, CHOPPED Pour hot chicken broth over the corn meal and stir until smooth. Cook until thick, stirring to prevent lumps. Remove from fire, add butter and stir until melted. Beat egg yolks and add to the mixture, then add salt, baking powder and chicken. Fold in beaten egg whites. Pour into a buttered casserole and bake 1 hour at 325°. Serve hot. Corn Meal-Beef Casserole 1% CUPS BEEF STOCK 16 CUP CORN MEAL SALT TO TASTE 14 ONION 2 TABLESPOONS FAT 24 CUP CHOPPED COOKED BEEF I EGG, BEATEN TOMATOES, SLICED Cook corn meal in beef stock until thick. Add more salt if neces- sary. Brown the chopped onion in the fat and add to corn meal mixture with the beef. Add beaten egg last. Arrange in buttered casserole with alternate layers of sliced tomato. Bake at 350° for 20 minutes. Salmon Loaf I CAN SALMON I TABLESPOON CHOPPED PARSLEY V6 CUP SAMP CEREAL 2 EGG YOLKS I CUP MILK 2 EGG WHITES 4 TABLESPOONS MELTED BUTTER I TEASPOON WORCESTERSHIRE 34 TEASPOON SALT SAUCE Cook the samp in milk for 10 minutes. Add flaked salmon butter, salt and parsley and mix together well. Then Add beaten egg yolks and Worcestershire sauce. Fold in the beaten egg white and pour the mixture into a buttered casserole. Cover with whole wheat bread crumbs. Set the dish in a pan of hot water and bak 30 minutes in moderately hot oven. Any leftover portions ar delicious sliced and browned in butter in a frying pan. This may also be made with tuna fish. Creamed Lobster 1 1/2 CUPS MILK 14 CAN LOBSTER 3 TABLESPOONS WHEAT FLOUR 14 TEASPOON WORCESTERSHIRE 4 TABLESPOONS COLD WATER SAUCE 34 TEASPOON SALT ONION JUICE TO FLAVOR Combine the wheat flour, water and salt and add to the hot milk. Stir until thickened and the mixture comes to a boil. Add other ingredients and let it rest on back of the stove for about fifteen minutes, that the lobster flavor may permeate the whole thing. Serve on split Vermont Crackers, warmed in the oven. Desserts &6 Cereals Steamed Indian Pudding I CUP CORN MEAL 14 TEASPOON SODA 14 CUP WHEAT FLOUR I QUART HOT MILK I TEASPOON CINNAMON I CUP COLD MILK 14 TEASPOON CLOVES V4 CUP MOLASSES 14 TEASPOON NUTMEG , 6 CUP MAPLE SYRUP 14 TEASPOON SALT I CUP CHOPPED SUET I CUP RAISINS 2 EGGS Mix the corn meal with the cold milk and stir into the hot milk. Add the suet, molasses, and maple syrup. Beat the eggs until light and add to mixture. Then sift the wheat flour with the soda, spices and salt, mix with raisins, add to mixture and stir all well. Pour into a buttered mold. Cover tight and steam or cook in boiling _ water 4 hours. Be sure the water is kept boiling constantly and does not boil away. SI