Show THE if KITCHEN CABIN ET the secret of thrift is knowledge knowl e dao of economy saves income knowledge krow ledge of sanitary rani tary laws sav alth and life CORNMEAL DISHES the cornmeal made by th tha old mill inn in process in which th tho ger germ was left in will not inot keep as well as the fine flue corn meal in eal the home grinding of cornmeal corn moal saves the germ and other nutrients that are destroyed or I 1 lost Os t by the new process p finhen hea poil po ble to to buy this prod act in emall quantities or still better grind it at home in a small mill it will be found very superior in fn flavor more liquid and more fat should be used in the fine tine cornmeal ina o by the new milling process than with the coarser ground meal I 1 or cornmeal musli take one cupful of coram r ram al a ten spoonful of bait salt ind 1 add three and a half to five cupfuls of boiling unter or milk mix alix the mai lh ta cold water ater to pour awn add to the boiling salted palled hater water stir constant until smooth cook for four hour hourt in a double boiler or dr in n fireless a cooker over it if cooked over the direct heat lees less time mill be he nettled for cooking but it will let d to hi bo car cart fully watched hed poured into a finall small brendhan brend pan well reaped tho the nm li mold to be ailt till ii for breakfast and fried in a little hot fat serve with mith or bits lit f tacon t acon cornmeal and oat Cookie Coo kles take cue one cupful each of cornmeal fornin cal rolled roiled tilts molasses nio lames buckwheat buck blick what four flour a tea spoonful of palt fail lt cupful 0 of bour sour milk j 1 half cui cul ful ot of fat a halt half of f soda a half if nutmeg and one onti arter teaspoonful teaspoon fui of ginger bleat the cornmeal th the molas molasses seq bait salt ond and aliv 11 will the rolled oats etier stirring a constantly co until it becomes a thick paste remove it from the ore fire add fat boila flour and apice 1 roll thin ond and hake bake in a moderate mod erate ovan indian pudding Heat two end and one halt cupfuls cupful of ilk add six tablespoonfuls c 01 cornmeal COMIn cul mixed with one cupful of old water or milk add a alf cul aji of molasses M lasses a half teaspoonful each 0 of salt ginger 1 and cinnamon stir ina in h alf cupful of chopped suet walh has been lightly mined with alth corn flour a half cupful of raisins and bake often for the firby bait half hour serve hot with bard hard fauce na mv 1 adt |