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Show Hot Bread Adds Much to Simple Meals One Kind Just About as Good as Another, Though They Are Generally Served at Breakfast Break-fast or Luncheon Corn Delicacies. miiflin iron. Put plenty of shortening shorten-ing in the hatter and your cakes will never stick and the utensil will not smoke and fill the house with the odor of burning fat. AVhen these made-at-the-table cakes or waffles are used for dessert, des-sert, sirup, honey or sugar and cinnamon cin-namon should be served with them. Plain cake or ginger cake mixture may be baked in waffle Irons if the mixture is thinned a trifle. Whipped cream or crushed fruit served with them makes a marvelous dessert. CORN CAKES 1 cup cornmeal 1 cup flour V cup sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda 2 cups sour milk 1 ess Vi cup melted shortening Mix cornmeal with other dry Ingredients In-gredients sifted together. Beat egg, stir in sour milk and add to dry ingredients. in-gredients. Add shortening and bake on hot griddle. CORN STICKS 3 cups cornmeal 1 cup boiling water 1 teaspoon salt 1 teaspoon baking powder Vx teaspoon soda 2 cups .sour milk or butermilk 2 tablespoons melted butter Scald two cups cornmeal with boiling water. Mix salt, sugar, baking bak-ing powder and soda with rest of cornmeal and add alternately with sour milk or buttermilk to first mixture. mix-ture. Add melted butter and bake in a hot oven (400 degrees Fahrenheit) Fahren-heit) in hot, well-greased stick pans twenty minutes. SALLY LUNN 2 cups flour . 3 teaspoons baking powder Vi teaspoon salt Vi cup sugar 1 cup bottled milk, or cup evaporated milk and Vz cup water 2 eggs Sift dry ingredients and stir In the milk and beaten eggs. Tour in a shallow pan and bake thirty minutes at 350 degrees. Split and spread generously with butter to serve. . 1333, Bell Syndicate. WNU Service. Nothing adds more to a simple meal, or to an elaborate one, for that matter, than a hot bread, right from the oven or griddle. Northerners do not consider these breads indispensable indispen-sable at every meal, as do southerners, southern-ers, but they like them just as well, I think, when they are offered to them. Almost all these breads are just as good at one meal as at another, but we are more inclined to serve them at breakfast or luncheon than at dinner, although I am sure no one will turn down a hot muffin or roll with dinner. Spoon bread is a soft baked mixture which is associated with meat and gravy, as also are waffles. Personally I like corn griddle grid-dle cakes as well as anything for serving with gravy, says a writer, dilating on good things to eat. Speaking of corn, I wonder if you ever use corn slicks for dinner. They are so brown and crispy when baked in the heavy pans which come for this purpose that they are especially espe-cially good throughout the meal, from soup to salad. My favorite corn griddle cake, is made without scalding the corn, and consequently has a very individual flavor and texture, tex-ture, in my opinion. Steamed brown bread also has a place at the dinner table, although it is particularly associated as-sociated with baked beans, which, to he complete, need hot brown bread. In Boston some persons add raisins, in which case it is known by the English title of "plum bread." Among muffins bran has become roprlar in the last few years, r.ran muffins should be rather sweet. I like molasses for sweetening, and prefer sour milk to sweet for mixing. Ton know a tablespoonful of vinegar added add-ed to sweet milk will answer if haven't sour milk or buttermilk. Raisins or dates may be added to the batter. Sliced bananas or apples are also good in these or in plain muffins. When I make plain muffins T do not make them so very plain. I like to use the cake method of mixing; that means that the muffins will necessarily nec-essarily by a little sweet. A Sally Lunn is made by using this same mixture, but by balancing it in one pan it may be sprinkled with a mixture mix-ture of sugar nnd cinnamon before it goes into the oven. For all of these muffins and tea cakes a moderate oven 375 degrees to 400 degrees Fahrenheit Is best Biscuits, of course, take a hotter oven 450 degrees Fahrenheit. Griddles Grid-dles and waffles now may be tested by dropping a sprinkling of water on the griddle. If little balls of water wa-ter roll around on the hot oven, it is hot enough. Never grease a griddle or |