February, 191P 



GLEANINGS IN BEE CULTURE 



119 



Our Food Page — Continued from page 92. 



bake about 20 minutes. Serve from the bak- 

 ing dish with a spoon. 



COKNMEAL MUFFINS. 



2 cups cornmeal % cup sweet milk 



1 teaspoon salt 2 eggs 



1 tablespoon shortening 2 teaspoons baking pow- 

 1 V4, cup boiling water der 



Sift together the cornmeal and salt, and 

 add the shortening. Scald with enough 

 boiling water to moisten (about lYi cups) 

 and then add % cup sweet milk. Beat out 

 any lumps and then beat in the yolks of the 

 eggs. Fold in the stiffly beaten whites, sift 

 in the baking powder, and bake in well-oiled 

 muffin-pans in a very hot oven. This will 

 make one dozen muffins. 



CRACKLINGS CORN DODGERS. 



2 cups cornmeal 1 cup chopped, cracklings 

 1 teaspoon salt 1 % cups boiling water 



Pour over the cornmeal and salt enough 

 boiling water to make a stiff dough, about 

 1% cups. Set aside to cool and swell. When 

 cold add the cracklings; shape into very 

 small oblong pones and bake in a moderate 

 oven 25 minutes, or until brown and crisp. 

 These are very rich in fat, and should be 

 eaten without butter. 



POTATO BISCUITS. 



1 cup freshly mashed po- 4 teaspoons baking 

 tato powder 



l;^cup flour 1 teaspoon salt 



2 tablespoons shortening 



Add melted shortening to mashed potato. 

 Mix and sift flour, baking powder and salt, 

 and cut into potato mixture with a knife. 

 Eoll out, cut with a biscuit-cutter, and bake 

 in a hot oven. 



Meat Substitute Dishes. 



BOSTON ROAST. 



2 cups navy or kidney 2 teaspoons salt 



beans V2 cup liquid 



1 cup bread crumbs 1 tablespoon chopped 



2 cups grated cheese onion 



Soak beans 12 hours or longer. Cook until 

 soft. Drain; put thru food-chopper; add 

 onion, cheese, crumbs and enough of the 

 water in which the beans were cooked to 

 moisten (about half a cup). Form into a 

 loaf and bake in a moderate oven 40 min- 

 utes. Baste occasionally with hot water and 

 fat. This should yield ten servings. Save 

 the bean liquor that is left for soup. It 

 contains valuable food elements. 



BEAN LOAF. 



2 cups lima beans 1 tablespoon meat drip- 



1 cup bread crumbs pings 



4 tablespoons peanut 1 tablespoon dried celery 

 butter leaves 



2 tableisiKJons grated 2 teaspoons salt 

 onion Vs teaspoon pepper 



^ cup liquid 



Soak beans over night and cook until ten- 

 der, about 45 minutes. Drain and when cool, 

 chop coarsely. Add crumbs mixed with 

 seasonings and peanut butter, then add bean 

 liquor or rice stock enough to moisten, and 

 (Continued on next page.) 



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