Cooking with wholegrains

Mother’s Steamed Pudding Sauce I CUP SUGAR 2 TABLESPOONS BUTTER 3 TABLESPOONS CORNSTARCH 2 CUPS BOILING WATER A LITTLE SALT 14 TEASPOON VANILLA Mix together sugar, cornstarch and salt. Add the boiling water and cook until the sauce is clear, stirring to keep it smooth. Add butter and vanilla last. Serve hot over steamed puddings. Southern Souffle V6 CUP CORN MEAL 11% CUPS MILK 4 TEASPOON SALT GRATED RIND OF HALF LEMON {CUP SUGAR 4 EGG YOLKS 4 CUP BUTTER 4 EGG WHITES Here is a fine dish, equally good as a side dish or dessert. Scald milk and add 2 teaspoons of butter and the salt. Stir in corn meal and cook until the thick paste is smooth. Take off stove and cool. Now cream the rest of the butter with sugar and lemon rind and beat in egg yolks thoroughly. Add the cooled paste. Beat the egg whites until stiff and fold into the mixture. Put into a buttered pudding dish about a 2 inch thick layer of mixture and spread over it a coating of your favorite marmalade, then another layer of mixture and so on, having top layer that of the mixture. Bake about an hour or until done, in medium oven. You can serve wine sauce on it. Corn Fritters 4 % CUP CORN MEAL I EGG YOLK yy CUP BREAD CRUMBS FINE I EGG, WELL BEATEN I TABLESPOON SUGAR I TABLESPOON BUTTER DASH OF SALT I CUP MILK I TEASPOON GRATED LEMON RIND Pour sugar and salt into milk and bring to boil in double boiler. Pour in corn meal slowly, constantly stirring. Let it boil gently for 20 minutes. Take off fire and stir in the butter, lemon rind and egg yolk. Turn mixture out onto a dampened bread board, and flatten out about half-inch thick. Cool and cut into round or square pieces as suits your fancy, and dip into the beaten egg, then into bread crumbs. Cook in hot deep fat, until dark brown. Drain and serve with Vermont maple sugar or marmalade. Pastry or Pie-Crust 14% CUPS WHEAT FLOUR Y% CUP LESS I TABLESPOON SHORT- 34 TEASPOON SALT ENING 4 TEASPOON BAKING POWDER 14 CUP COLD WATER Sift the wheat meal, measure, add salt and baking powder and sift into mixing bowl. Blend in shortening with a pastry cutter. The mixture should hold together when pinched between fingertips. If it does not, add more shortening. Dampen with cold water from the tap. Do not use ice water. Mix to a dough. Sift asmall amount of wheat flour over a pastry cloth using only enough barely to cover the cloth. Cut off enough dough to line a pie plate and roll out on cloth. Turn the pastry over frequently to keep from sticking. Roll as thin as possible and line the pie plate. Fill with any desired pie filling, roll out the upper crust in the same manner. Dampen the rim of the under crust with more cold water and press upper crust into place with a fork dipped in the wheat flour. Cut slits in upper crust before placing on pie. Trim both crusts and bake at 400° around 30 minutes. Bake longer if the filling requires it. Shortcake 2 CUPS WHEAT FLOUR 4 TABLESPOONS SHORTENING 2 TABLESPOONS SUGAR \% CUP MILK 3 TEASPOONS BAKING POWDER y% CUP WATER Sift wheat meal, measure, add sugar, baking powder and salt, and sift again. Work shortening into dry mixture with a pastry cutter or finger tips. Add liquid all at once, mix up quickly just enough to dampen the dry mixture thoroughly. Spread in round or square cake pan. Bake in hot oven about 15 minutes. When done, cut into squares, or any desired shape, split open, spread with butter and cover with any desired berry or fruit mixture. Date Bars 34 CUP WHEAT FLOUR 14 CUP SHORTENING 4 TEASPOON BAKING POWDER 2 EGGS, BEATEN 4 TEASPOON SALT I CUP DATES I CUP SUGAR 34 CUP CHOPPED WALNUTS OR PECANS