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Recent PerfectUnion Forum Threads

CORNMEAL GRIDDLE CAKES

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water.

Add milk, fat and molasses.

Add sifted dry ingredients.

Bake on hot griddle.

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

2 cups cornmeal

1 egg

2 tablespoons sugar

2 tablespoons fat

2 cups sour or buttermilk

1 teaspoon salt

1 teaspoon soda

Dissolve soda in a little cold water.

Mix ingredients adding soda last.

Bake in hot oven 20 minutes.

CORNMEAL ROLLS

1 cup bread flour

1 cup cornmeal

4 teaspoons baking powder

2 tablespoons fat

1 egg

⅓ cup milk

1½ teaspoons salt

1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk.

Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes.

DUMPLINGS

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons drippings

1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough.

Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

CREOLE RICE

2 tablespoons savory drippings

3 tablespoons flour

1 teaspoon salt

½ teaspoon cayenne

1½ cups tomato juice and pulp

1 teaspoon onion juice

2 tablespoons chopped green pepper

1 tablespoon chopped olives

1 cup of rice

1 cup water

Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients and gradually the tomatoes.

Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly one-half hour or until rice is tender.

CORNMEAL PASTRY FOR MEAT OR FISH

½ cup cornmeal

½ cup rye or wheat flour

2 tablespoons fat

⅓ cup cold or ice water

1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on well floured board.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

½ cup turnips

½ cup of carrots

1 cup outer parts of celery

½ cup of peas

½ teaspoon celery salt

⅛ teaspoon pepper

3 tablespoons drippings

3 tablespoons whole wheat flour

1 teaspoon curry powder

1 teaspoon salt

½ cup meat stock or water

1 cup tomato juice and pulp

1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables.

Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.

FISH AND VEGETABLE CHOWDER

3 lbs. fish

2 cups diced potatoes

⅓ cup chopped onion

½ cup chopped salt pork

1 teaspoon salt

⅛ teaspoon cayenne

1 cup peas

2 cups cold water

2 tablespoons fat

2 tablespoons flour

1 cup diced carrots

1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown.

In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

RICE, TOMATOES, GREEN PEPPER AND BEEF

½ cup cooked rice

1 pint tomatoes

⅓ cup green pepper chopped

2 cups fresh or left-over cooked meat

2 teaspoons salt

¼ teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

LENTILS WITH RICE AND TOMATOES

¾ cup lentils

1 cup rice

1 quart tomatoes

1 teaspoon Worcestershire

2 teaspoons salt

¼ teaspoon cayenne

¼ teaspoon bay leaf

¼ teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.

CREAM OF CARROT SOUP

2 cups diced carrots

2 cups water

1 cup milk

⅛ teaspoon pepper

2 tablespoons fat

2 tablespoons flour

1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated [pg 108] raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

VEGETABLE SOUP

1 qt. boiling water

½ cup carrots

½ cup cabbage

1 cup potatoes

1 cup tomato juice and pulp

1 tablespoon minced onion

¼ teaspoon pepper

4 tablespoons fat

4 cloves

1 bayleaf

2 teaspoons salt

4 peppercorns

2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve.

1 cup raw carrots

½ cup oil (preferably oil from chicken fat)

1 tablespoon vinegar

½ teaspoon salt

1 tablespoon parsley

⅛ teaspoon paprika

TOMATO GUMBO

Bones and gristle from chicken or turkey

2 qts. cold water

1 cup okra

1 tablespoon chopped pimento

1½ teaspoons salt

½ cup rice

2 tablespoons fat

1½ cups tomatoes

¼ cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly ¾ hour and serve.

BEAN LOAF

2 cups cold cooked beans

1 egg beaten

1 cup breadcrumbs

⅛ teaspoon pepper

1 tablespoon minced onion

2 tablespoons catsup

¼ teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce.