AMERICAN RECIPES.

Hawera Star, Volume XLV, 22 August 1925, Page 17

AMERICAN RECIPES.

The fleet is on the eve of sailing, but hero are some popular American dishes which may remain : . Canned Corn.—lngredients: 1 can ©i corn, loz of butter, J a pint of milk, 1 tablespoonful of cream, 1 teaspoonfill of sugar, 1 teaspoonful of salt, 1 saltspoonful of pepper. Method: Simmer the corn, milk, cream, sugar and seasoning together •for twenty minutes, then sitir in butter and serve.

i Corn Cake.—Jib white corn-meal, 2 ior 3 ounces sugar, 2oz butter, 1 teaispoon.ful salt, 3 ditto baking powder, sweet milk.

. Sieve the dry ingredients into a basin and rub in the butter with the (tips of the fingers. Then make a well in' the centre ancl mix in enough milk (to make a soft dough. Mix'quickly and lightly and turn the dough into a iwell-greased and shallow tin. Bake (about 30 minutes in a good oven, v This cake should bo eaten fresh as corn-meal dries very quickly. .11 is very good spread with butter. A little coconut may be added to the mixture, .if desired, or the sugar may be omitted and more salt added.

. Johnny Cake. —Jib yellow corn-meal, .Jib flour, Jib sugar, 3 teaspoonfuls baking-powder, J teaspoonful salt, 2oz butter, 3 eggs, Jpt sweet milk. . Sieve the dry ingredients and rub in the butter until free from lumps. Beat the eggs until light and frothy and pour in the milk. Add the liquid to the dry ingredients and beat quickly iand lightly" Put the mixture in a greased Yorkhsire pudding tin, arid bake in a moderate oven until brown iand well risen. Serve hot, cut in pieces and buttered. The second day, split and toast iand serve hot buttered. Corn-meal' Girdle Oakes. —1 teaeup,ful flour, 1 ditto corn-meal, 1 teaspoon,ful salt, 1 teaspoonful sugar, 3 teasponi'uls baking-powder, sweet milk, 2 tablespoonfuls melted butter, 1 egg. . Sieve together the flour and cornmeal, ivith the salt, sugar and bakingpowder. Make a well in the centre unci put in a well-beaten egg. Then add enough milk gradually to make a batter that will drop from the spoon. Beat well for 2 or 3 minutes, add the melted butter, and drop by spoonfuls on to a hot and greased girdle. Bake <a little more slowly than ordinary girdle cakes, and brown them on both i.sides. The cakes .should rise to be 'about one-tliird of aii inch in thickness and be well browned and crisp on the outside, but soft, tender and delicate in the middle. Serve them hot 'with syrup or honey, or split them -and 'spread with butter. . • Rye Bread. —-ljlb rye-flour, Jib white 'flour, Joz compressed yeast, 2 teaspoon fills salt, 1 teaspoonful sugar, 3 'gills’ warm water. Sieve the two kinds of flour with the. 'salt into a large warm basin and make ■a well in the centre. Put the yeast ‘into a smaller basin with the sugar •and mix them together until of a 'creamy consistency. Add to them a 'little of the lukewarm waiter and strain (into the middle of the dry ingredient*. (Pour in the rest of the water gradulallv until a soft dough is formed. I hen cover the basin with a cloth and set lit in a warm place until the dough is iwell risen. AYhen ready, turn it out of the basin on to a floured board, amt 'knead it lightly with, the hands. Now form the dough into loaves by putting 'it into greased or floured tins, but not 'more than half filling them. Or make into rolls, placing them on a flat, tan, greased and floured. Set the oread *iiv a warm place to prove, or uiitiL it. 'has again risen, then bake it in a 'rood oven until brown, crisp, and thoroughly cooked. A little more or less •water, may be required .according to the kind of flour used. . Pop-over,s. —Delicious little calves, (which are eaten hot for breakfast or afternoon tea. Useful as a substitute for bread. , ~ Ingredients: Four ounces o.t flour, pinch of salt, 1- egg, J pint of milk. Method: Grease some patty pans oi .small cake tins and put them into the even to heat. Sieve the flour .and suit into a basin, make a hollow m the fcentre, beat up the egg and 1 milk, poui /into the flour and mix it in gradually, then beat very well until the mixture )i,s covered -with bubbles. This takes labout five minutes. Half fill the prepared tins, which should be very hot, land halve in a hot oven for halt an \hour. Do not open the oven door for ten minutes .after putting in the P°P~ bvers. Lessen the heat ot the oven (after the first twenty minutes. Inese ■should look like little balloons, and aie (practically hollow inside. | Corn and Cheese Souffle.—lngieuiienfcsi: 1 cup chopped corn, 1 cup grated 'Mipjpise 3 ©£CSSS, i teaspoon •salt*, L l ’taiblespooix butter, 1 tablespoon chopped 'green pepper, J cup flour, 2 cups milk. ) Melt butter and in it cook pepper 'thoroughly. Make a sauce out of the 'flour, milk, and cheese. Add corn, ego 'yolks, and seasoning. Cut end fold the whites stiffly beaten Turn into a buttered baking dish and bake for 30 ' m ßvePop-ovens —lngredients: 3oz rye ■flour, loz white flour, J- teaspoonful bait, 1 or 2 eggs, J pint milk, 1 uessertsponful melted butter. . ■ Sieve all the dry ingredients into •< basin and make a well m the centre. 'Add the milk and egg gradually to 'make a smooth batter and beat well (Cover the batter and let “ 'J hour at least, then add the bivtei 'just .before using it. Have ready about i dozen cup-slvaped moulds well gtea.s ed and sizzling hot, half fill them u 1 the batter, placo them m a hot oven land bake from 15 to 20 minute -Serve the pop-lovers at once, with buttei, honey, or syrup.