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POTATO BISCUIT

1 cup mashed lightly packed potato

2 tablespoons fat

1 cup whole wheat flour

1 teaspoons baking powder

1 teaspoon salt

About ½ cup milk or water in which potatoes were cooked

Add melted fat to mashed potato.

Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough.

Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes.

(If bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.)

ROLLED OATS RAGGED ROBINS

1½ cups rolled oats

1 cup bread flour

1⅓ teaspoons salt

1⅓ cups milk

2½ teaspoons cream of tartar

4 tablespoons fat

1¼ teaspoons soda

Sift dry ingredients. Cut in the fat.

Add liquid and drop by spoonfuls on greased baking sheet.

Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

(If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

OATMEAL MUFFINS

1⅓ cups flour

2 tablespoons molasses

½ teaspoon salt

2 tablespoons fat

3 teaspoons baking powder

1 egg beaten

½ cup milk

1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.

Bake in greased tins 20 minutes.

OATMEAL SCONES

1 cup cold porridge (stiff)

1 cup boiling water

1 tablespoon fat

½ teaspoon baking powder or ¼ teaspoon soda

1 teaspoon corn syrup

½ teaspoon salt

Mix soda, boiling water and fat. Mix all.

Turn on board.

Mould flat—cut ¼-inch thick and bake on griddle.

OATMEAL NUT BREAD

1 cake compressed yeast

2 cups boiling water

1½ cup lukewarm water

2 cups rolled oats

1 teaspoon salt

¼ cup brown sugar or 2 tablespoons corn syrup

2 tablespoons fat

4 cups flour

½ cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

OATMEAL BREAD

2 cups rolled oats

2 cups boiling water

⅓ cup molasses

1 yeast cake

¾ cup lukewarm water

1 tablespoon salt

2 tablespoons fat (melted)

About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.

Dissolve the yeast in the lukewarm water and add to the first mixture when cool.

Add the molasses, salt and melted fat. Stir in enough bread flour to knead.

Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk.

Knead and shape in loaves and let rise until double again.

Bake in a moderate oven 45 minutes.

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal

2 tablespoons fat

1½ tablespoons salt

3 tablespoons molasses

1½ cakes yeast

¾ cup lukewarm water

About 5 cups flour

To oatmeal add the sugar, salt and fat.

Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.

Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.

When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.

SWEET MILK CORN BREAD

2 cups cornmeal

2 cups sweet milk (whole or skim)

4 teaspoons baking powder

2 tablespoons corn syrup

2 tablespoons fat

1 teaspoon salt

1 egg

Mix dry ingredients.

Add milk, well-beaten egg, and melted fat. Beat well.

Bake in shallow pan for about 30 minutes.

EGGLESS CORN BREAD

1 cup cornmeal

½ cup bread flour

3 tablespoons molasses

1 cup milk

3 teaspoons baking powder

2 teaspoons salt

2 tablespoons fat

Beat thoroughly.

Bake in greased muffin pans 20 minutes.

TAMALE PIE

2 cups cornmeal

5 cups water (boiling)

2 tablespoons fat

1 teaspoon salt

1 onion

2 cups tomatoes

2 cups cooked or raw meat cut in small pieces

¼ cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water.

Cook one-half hour. Brown onion in fat, add meat.

Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers.

Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush.

Bake one-half hour.

INDIAN PUDDING

4 cups milk

⅓ cup cornmeal

⅓ cup molasses

1 teaspoon salt

1 teaspoon ginger

1 teaspoon allspice

Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger.

Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk.

This makes a good and nourishing dessert. Serves six.

CORNMEAL RAGGED ROBINS

1½ cups cornmeal

1 cup bread flour

1½ teaspoons salt

1⅓ cups milk

2½ teaspoons cream of tartar

4 tablespoons fat

1¼ teaspoons soda

Sift dry ingredients. Cut in the fat.

Add liquid and drop by spoonfuls on greased baking sheet.

Bake in hot oven 12 to 15 minutes.

These may be rolled and cut same as baking powder biscuits.

SPOON BREAD

2 cups water

1 cup milk

1 cup cornmeal

⅓ cup sweet pepper

1 tablespoon fat

2 eggs

2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5 minutes.

Beat eggs well and add with other materials to the mush.

Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup.

SOUTHERN SPOON BREAD

1 cup white cornmeal

2 cups boiling water

¼ cup bacon fat or drippings

3 teaspoons baking powder

1 teaspoon salt

2 eggs

3 slices bread

½ cup cold water

1 cup milk

Scald cornmeal with boiling water. Soak bread in cold water and milk.

Separate yolks and whites of eggs. Beat each until light.

Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes.

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.