Cornmeal Crisps (Salad Wafers)

Ingredients

• 1/2 cup cornmeal
• 1 tablespoon fat
• 1/2 cup wheat flour
• 3 tablespoons milk (about)
• 1/2 teaspoon salt

Method

1. 1

   Sift together the dry ingredients.

2. 2

   Cut the fat into the flour and add sufficient liquid to make a dough that can be rolled thin.

3. 3

   Cut into diamonds or other shapes.

4. 4

   Bake in a quick oven until golden brown.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

n 1 teaspoon salt V4 cup lukewaim water 21/3 cups white flour H cups barley flour Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake. Short Process Follow the directions as given above, but add all the flour at once. PEANUT BREAD 1 cup lukewarm liquid 1 or 2 tablespoons syrup 1 teaspoon salt Va to Vi cake yeast softened in 3 cups flour (more if desired) Vi cup lukewarm water I cup peanut meal* or flour Long Process Follow the directions given for the long process under Corn- meal Bread, making the sponge with part of the liquid and flour, salt and yeast. When light add the rest of the liquid, the syrup, •Peanut meal may be prepared by shelliDg roasted peanuU, removing red skin, and crushing the Wts with a rolling pin. 13 FOOD ECONOMY the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise until 23/^ times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.) Short Process Dissolve the salt and syrup in the cup of lukewarm liquid. Add to it the softened yeast and add all to the mixture of flour and peanut meal. Knead until smooth and elastic. From this point follow the directions as given for long process COOKED CEREAL MUFFINS (10-12 Muffins) 114 cups flour 1/2 cup milk 4 teaspoons baking powder 1 egg 34 teaspoon salt 1 tablespoon melted fat 1 cup cooked rice Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients Mix well. Bake in greased mufiin tins about Y2 hour in a moderately hot oven. Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft add a little more flour; if too thick, a little more liquid. BUCKWHEAT MUFFINS (10-12 Muffins) 1 cup buckwheat 1 ^4 cups mlk 1 cup wheat flour 1 egg 4 teaspoons baking powder 1 teaspoon melted fat 3/4 teaspoon salt 2 tablespoons molasses.. Sift together the dry ingredients. Combine the milk, beaten egg, melted fat and molasses. Add the liquid to the dry ingre- dients. Mix well and bake Yi hour In a moderately hot oven. Rye flour or 1 cup of barley meal and 1 cup of wheat flour may be used in this recipe if the liquid is reduced to 1 or IJ^ cups. The buckwheat flour absorbs more liquid than other flours. If you can get corn flour, barley flour, rye meal, peanut flour, soy bean meal, a great variety of muffins can be made. Com- binations of y^ barley flour, Y^ corn flour and Yz wheat flour, or Y2 rye meal, Y cornmeal and Y wheat flour have been found satisfactory. 14 FOOD ECONOMY CORN DODGERS (Makes 14 biscuits) 2 cups commeal 2 teaspoons fat 1 teaspoon salt 1% cups boiling water Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake }4 hour in a hot oven. These crisp biscuits are good served hot with butter or gravy. "FIFTY-FIFTY" BISCUITS 2 cups cornmeal, ground soy 2 teaspoons salt beans or finely ground pea- 4 tablespoons shortening (if de- nuts, rice, flour or otlier sired) substitute Liquid suflBcient 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. 16 FOOD ECONOMY 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)

Cook this with the app: pantry check, scaling, and the assistant.