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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.

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.