The Book of Corn Cookery: One Hundred and Fifty Recipes Showing how to Use this Nutritious Cereal and Live Cheaply and Well

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A. C. McClurg & Company, 1917 - Cookery (Corn) - 105 pages
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Page 1 - So important was this food in the days when the country was being settled that both Indians and colonists in their controversies often found it more efficacious to destroy the corn crops of their adversaries than to make open war upon them.
Page 2 - The fuel value, or as it is often called, the energy value, is 1.795 Per pound.
Page 95 - ... chopped nuts Beat the white of egg until stiff ; add gradually the sugar. Stir the butter into the chopped corn. Combine the mixtures and add salt and vanilla. Drop by teaspoonfuls on a well-buttered tin sheet one inch apart. Dip a knife into cold water and shape into circular form. Sprinkle with finely chopped nuts — almonds or any other nuts. Bake in a slow oven until a delicate brown.
Page 1 - With fish and game it made the staple food of the Indians, and except for a little wild rice, it was the only cereal known to them.
Page 84 - Pour into a buttered pudding dish. Set in a pan of hot water and bake slowly forty-five minutes.
Page 81 - Add the butter, sugar and molasses, and egg beaten light. Add the cold milk and pour into a buttered baking dish. Bake two hours in a slow oven.

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