The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1861-11-09

1--WE kncW student well, VINO LETT the
active labors Of the farm to pursue his
studies in an Academy. The first term
he used variety of food, and was in
poor health. The next term of | | weeks
he ate only niush and milk, for breakfast,
dinner, and supper, and actually grew
fat on it, while he lost all headache, and
though pursuing five heavy studies, he
wasilrst III his class, and went through
the term strong and vigorous, without
an hour of lost time, though he worked
enough in the field and garden, at cents
an hour, to pay all his expenses. J.
" Mush and milk " is seldom relished,
because fer people know ho,c to nuke the
m"sn. The whole secret is in cooking it
thoroughly. Rightly made 1t is "hasty
pudding" A well made "mush" Is
one that has boiled not less than il full
hour. Two hours are better. The meal
needs to be cooled ; then it is both good
and palatable. The rule is : Mix it very
thin and boil it down, avoiding any burn
ing or scorching, and salt it just right to
suit the general taste. Prepare good
Kettle full for supper, to be eaten with
milk, sugar, molaSses, syrup, or sweet
encd cream, or swcetcned milk. Ifa
good supply be left to cool, and be cut in
slices and fried we'll in the morning, the
plate of wheaton bread will be in little
demand. 1t must be fried will, not
crisped, or burned, or soaked i'll fat
If thoroughly cooked in the kettle, it
will only need to be heated through on
the griddle. If not cooked we'll in the
Kettle, longer frying will be necessary.
.. Dry .Nush and .NUk.-Parch corn
quite brown, grind it in a clean coffee
mill or pound it in a mortar, and let it
soak in warm milk until softened then
If too thick, add more milk aud cat when
cold. Or meal may be Drowned and
eaten in the same manner.
3. Samp.-This is a good method of
using corn, and popular one when we'll
tried-made not of the white homin, of
various grades of coarseness and sold in
small bags in various stages of freshness:
but yellow corn fresh plucked from the
fields, or well preserved, and but recently
c'"shed (not ground) at the village mill.
Boiled well, as directed above for pud-
ding, no dish is more popular than this
with children, and many grown people,
particularly In Autumn and Winter
1t can be used with syrup, or good milk,
or sugar, or both. Like hasty pudding
it is good for the second day. The
various grades of &c hor,iny" are very
good articles of food but not so cheap nor
always so good as samp.
4, Boiled hd,an Corn r,pe. ).-Takc
common yellow corn, and boil it in
weak lye, until the hulls are broken and
easily slip off. Then pour off the I've
and rinse tlie corn thoroughly. Boil it
until soft in clear water, adding Il little
salt. Eat with cream and sugar, or but
ter and syrup, Or simply with butter as
vegetable.
S. lin Excellent Corn Coke.-Take
| pint Of corn meal, one quart of sour
milk, 4 eggs aceH beaten, . tablespoons
full of sugar, and soda enough to
swecten the milk. Nix all wei together,
and bake in pans. TO have any corn
cake with eggs light, the eggs must be
well beaten. For this receipt the sum
of $3 was originally paid-to baker
we suppose.
6. Corn Bread (a).-Take l quart
sour milk, I tablespoonful of salt, Ii
cups of molasses, 3 cups of Indian meal,
and 3 cups of -four. Mix we'll, and bake
three hours in slow oven; or, as some
prefer, steam it three hours and then
bake it Of an hour.
7. Johnny Cake, or Corn Bread.-
The following (not before published we
formerly copied from the Ms. of good
housewife in Georgia: Beat two eggs
very light, mix with them, alternately,
one pint of sour milk or buttermilk. and
one pint Of meal. Add one tablespoon
full of melted butter. Dissolve one
tablespoonful of soda in little of the
milk and add to the mixture. Last but
not least, beat together and bake quick
8. Plain Johnny Cahe.-Take l
quart Indian meal, l quart buttcrmlk,
| tcaspoonful salt, teaspoonful of sal
aratus, 2 tablespoonfuls sugar, | or .
beaten eggs if you have them. Mix and
bake in shallow tin pans hour.
0. Eorida Johnny Cuke.-The fol-
lowing simple receipt we picked up in
Florida, and know by experience that it
makes good bread: Take one tumbler of
milk, one of Indian meal; beat up one
egg; mix the whole together and bake
well.
10. Sour MIX Corn Cuka(a).-Take
one quart of sour milk Or buttermilk, a
large teaspoonful of pearlash, teaspoon
ful of salt. Stir the milk and meal
together to make a stiff batter, over
night In the morning, dissolve the
pearlash in warm water. Stir up quickly
bake in shallow pans.
IL. Sour MILK Corn Coks (N.-Take
one pint of sour milk, and one of cream,
two eggs, a teaspoonful of salt, tea
spoonful Of saleratus, and Indian meal
enough to make thin batter. Bake
one hour in shallow pans, we'll butteled.
II. Vug,nia Corn Dodgers.-Take
three pints of unsifted yellow corn meal,
one tablespoonful of lard and one pint
Of milk. Work all we'll together, and
bake in cakes the size of the hand, and
an inch thick. We have eaten this in