Show FOOD NEWS Give Variety to Meals With Cornbread Ring f By tr y Cecil Cecily Brownstone Do you ou use cornbread to good advantage Hot cornbread squares crusty corn sticks slicks a beautiful golden ring ring are are just the things thinS's to add hearty nourishment nourishment nourishment nourish nourish- ment and good flavor to thrifty winter menus The cornbread ring is a new Idea and a simple way Vay to bring variety to a meal Just bake cornbread in an S Inch ring mold and serve it with creamed chicken en fish peas or whatever the leftover Jefto department has to offer A garnish of pineapple halves and watercress will make It H party fare JI Lightning Cornbread Heres Here's your one cornbread recipe with recipe with variations to turn turnout turnout turnout I out squares sticks or the golden ring Note the easy one-bowl one method by which its it's made Ingredients Ingredient 1 cup enriched yellow ellow corn meal 1 cup sifted enriched flour I cup sugar teaspoon salt sal 3 teaspoons baking baking baking bak bak- ing powder 1 egg 1 cup eup milk i U cup clip shortening must be bc at room temperature Method l Sift together corn cornmeal meal flour lour sugar salt and baking baking baking bak bak- ing powder Into a medium sized bowl Add egg milk and shortening shorten shorten- ing Beat with rotary beater un un- tit til smooth about 1 minute Do Donot Donot Donot not o Bake Balce in greased S Inch squAre pan or greased Inch S ring mold in hot degree degree degree de de- gree F F. oven o for 20 o to 25 5 minutes min minutes min min- utes or bake in hot greased corn coin stick pans for or 15 to 20 O minutes Cornbread in in any of its forms is is particularly good with chili con carne You can put the chili in a casserole top with the thc hot corn bread and accompany with witha a big bib salad For an easy casy dessert desserts s serve ne fresh fruit Cruit and cheese and maybe a plate of crisp cusp cookies This is a popular and inexpensive inexpensive sive menu for or a crowd Cornbread muffins are wonderful won- won for Sunday morning breakfast serve ser serve them hot from the the- oven o with lots of butter or margarine and honey or currant jelly Or for a really hearty dish split them and top with creamed dried beef beef you'll you'll need about a quarter pound of beef for three servings Good too for breakfast fare is fried mush mush served served with pan- pan fried apples and honey or maple syrup To make the mush mix a cup of oC yellow corn meal with a acup acup acup cup of cold water Add a a. teaspoon teaspoon teaspoon tea tea- spoon of salt to three cups of boiling water in top part of double boiler and anti stir in the corn meal mixture cook about 5 minutes stirring constantly Cover er the saucepan place it over t t fv w c I t r y ti t y f x t W 9 E l rr w l i TW 4 I l- l 4 I c MAIN DISH For a wonderful up pick-up for drab fall and win winter win I ter menus try these corn bread combinations of boiling water and continue cooking cooking cooking cook cook- ing 30 minutes stirring occasionally occasion occasion- ally Now pour the cooked corn cornmeal cornmeal cornmeal meal Into a loaf pan and when its it's cold cut into quarter-inch quarter slices roll rol In flour lour and pan-fry pan I in a small amount of hot fat until until until un un- til it is golden brown on both sides a golden brown ring filled with wilh leftovers in I creamed form corn sticks and corn squares |