Show hot bread adds much to simple meals one kind just about as good as another though they are Gerie Gerfe rally served at breakfast or luncheon corn delicacies nothing adds more to a simple meal or to on elaborate one for that matter than a hot broad bread right from the oven or griddle northerners do riot not consider these breads sable tit at every meal ns as do southerners but they like them just as well I 1 think v shen hen they are offered to them almost all these breads are jutt jn t as good at one meal as at nn another other but we nrc are more inclined to serve then at breakfast or luncheon than at dinner although I 1 am sure no one willburn will turn down a hot muffin or roll roil with dinner spoon bread Is a soft baked mixture which Is associated with meat and gravy as also are waffles personally I 1 like corn grid ile die cakes as well as anything for serving with gravy says a writer dilating on good things to eat speaking of corn I 1 wonder it if you ever use corn sticks for dinner they are so brown and crispy when baked in the heavy pans which come for this purpose that they are especially good throughout the meal from soup to salad sly favorite corn gr griddle iddle cake Is made without scalding the corn and consequently y has a very individual flavor and texture in my opinion steamed brown br wn bread also has bas a place at the dinner dinner table although it Is particularly 1 associated soc socia ted with baked benns beans which to be complete need hot brown bread in boston some persons add raisins ral inq in which abich case it Is known by the english title of plum bread among muffins bran has become popular in the last few years bran muffins should be rather sweet I 1 like molasses for sweetening and prefer sour milk to sweet for mixing you know a tablespoonful of vinegar added to sweet milk will answer it if ha vent sour milk or buttermilk raisins or dates may be added to the batter sliced bananas or apples are arc also good in those these or in plain muff muffins ing when I 1 m make ake plain muffins I 1 do not make them so very plain I 1 like to use the cake method of mixing that means that the muffins will nee essa ess arlly rily by a little sweet A sally lunn 1 Is 13 3 made by using this same mixture but by balancing it in one pan it may be sprinkled sprinkle with a mixture of sugar and cinnamon before it goes into the oven for all of these muffins ind and tea cakes a moderate oven 75 degrees to degrees Fahren fahrenheit belt Is best biscuits of course take a hotter botter oven degrees fahrenheit grid dies and waffles now may be tested by dropping a sprinkling of water on the griddle it if little balls of water roll around on the hot oven it Is hot enough never grease a griddle or r muffin iron put plenty of shorten ing in the butter batter art and your cakes will i never stick and the utensil will not smoke and ill 1111 the hie house with the odor ot of burning fat when these raade made at the table cakes or waffles are used for dessert honey or sugar and cinnamon should be with them plain cake or ginger cake mixture may inny be baked bake in waffle trong irons it if the mixture 1 13 thinned a trifle whipped cream or crushed fruit served with them makes a marvelous dessert CORN CAKES I 1 cup cornmeal I 1 cup lour flour 24 4 cup sugar I 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda 2 cups sour milk I 1 egg A 4 cup melted shortening sils alx cornmeal with other dry ingredients gred lents sifted together geat beat egg stir in sour milk and add to dry ingredients add shortening and bake on hot griddle CORN STICKS 3 cups cornmeal I 1 cup boiling water I 1 teaspoon salt I 1 teaspoon baking powder 1 I teaspoon soda 2 cups sour milk or 2 tablespoons melted butter scald two cups cornmeal with boiling water mis salt sugar baking powder and soda with rest of cornmeal and add alternately with sour milk or buttermilk to first alx ture add melted butter and bake in a hot oven degrees fahrenheit in hot well greased stick pans pan twenty minutes SALLY LUNN 2 cups flour 3 teaspoons baking powder ii teaspoon salt U V cup sugar I 1 cup bottled milk or cup evaporated milk and it cup water 2 tees eggs sift dry ingredients and stir in the milk and beaten eggs pour ina in a shallow pan and bake thirty minutes at degrees split and spread generously onerously with butter to serve 0 1313 1933 boll syndicate service |