The Institute cook book

beans or finely ground pea-nuts, 4 tablespoons shortening (if desired), rice, flour or other sired) substitute Liquid sufficient to mix to proper 2 cups white flour consistency (1-1 Vi cups) 4 teaspoons baking powder CORNMEAL BREAD 11/2 cups commeal 2 cups milk 4 teaspoons baking powder 1 egg (omitted if desired) 1 teaspoon salt 1 tablespoon melted fat 1 tablespoon flour Mix and sift the dry ingredients. Combine the milk, beaten egg and melted fat, and add to the dry ingredients. Mix well, pour into greased muffin tins and bake in a hot oven about 20 minutes. This bread should be served hot. If a softer bread is desired, the cornmeal, salt and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg, melted fat and baking powder. The flour is not necessary. Beat well and bake in a hot oven. This same mixture may be baked as griddle cakes. GRIDDLE CAKES 1 cup milk V2 cup flour 1 egg % teaspoon salt 1 tablespoon melted fat 4 teaspoons baking powder IV^ cups cooked oatmeal Combine the milk, beaten egg and melted fat. Beat this into the cooked oatmeal. Add the flour, salt and baking powder which have been sifted together. Bake on a hot, greased griddle. Other cooked cereals, mashed Irish potatoes, sweet potatoes, etc., may be used in place of the oatmeal. When rice is used, 14 cup more flour is necessary. Griddle cakes may also be made using 14 or more of cornmeal or buckwheat flour. If desired, sour milk may be substituted in these recipes for the sweet. In doing this the quantity must usually be increased a little. Use 3^ teaspoon of soda for each cup of sour milk. For each }/2 teaspoon of soda the quantity of baking powder can be reduced by 2 teaspoons. CORNMEAL CRISPS (Salad Wafers) Vi cup commeal 1 tablespoon fat 1/2 cup wheat flour 3 tablespoons milk (about) % teaspoon salt Sift together the dry ingredients. Cut the fat into the flour and add sufficient liquid to make a dough that can be rolled thin. Cut into diamonds or other shapes. Bake in a quick oven until golden brown. This makes 60 to 65 wafers 2 inches by 2 inches. If desired, after rolling out the dough, sprinkle with grated cheese and paprika. Make into cheese straws. SCOTCH SOUP With bread and dessert it is enough for lunch or supper 2% quarts water 2 onions, sliced IVi cups rolled oats 2 tablespoons flour 5 potatoes cut in small pieces 2 tablespoons fat Boil the water and add the oatmeal, potato, and onion, Yi tablespoon of salt and }/2 teaspoon pepper. Cook for Y2 hour. Brown the flour with the fat and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves 5 people. MILK-VEGETABLE SOUPS , 1 quart milk (skim milk may be 2 cups thoroughly cooked vegeused) table, finely chopped, 2Vi tablespoons flour mashed or put through a 2 tablespoons butter or marga- sieve. Spinach, peas, rine or other fat beans, potatoes, celery, or 1 teaspoon salt asparagus make good soups. Stir flour into melted fat and mix with the cold milk. Add the cooked vegetable and stir over the fire until thickened. If soup is too thick, add a little water or milk. PEANUT SOUP XVz pints peanuts 1/2 cup celery 3 quarts water 1 slice onion 1 bay leaf 1 quart milk