The sun. [volume] (New York [N.Y.]) 1833-1916, 1861-12-20
The ECONOMY ~Hd RNceiience Of Corn, ~


The ECONOMY NHd RNcrilcnce Of Corn, rs
Food.
The main jet ID. IA, present chapter is t.
As.is, II No eau on food. Dii 10 ever occur (,
the reader lSs Little, cuniuara'Nclv, We "a a
p.oplc, usc iuai.n Dorhy TINS crop il grown
more geucriily aud with more certainty than
any other, aui a., actual prOiJction tar exceeds
that Of al nther grains takeH together. AMI
vet few pound. a. MOL pee month, for dessert
paddines, al occti"nll O,h.r dishes, Is ABOUT
tho eNte.,t Of ,ic Cyasunp ion Of corn in the
great majority ul thu families in the Northern
States. Some families use much more, bat
those arc exception TO the general rule. AMI
vet, q bt'l1 y ground com affords mite az
much hellhtIT nom ,im.Hi, ~ dJqal,l GJutedt.
a bu be, Of corn w,ilhs % L., and q 6ushel OF
wheat co lhs. but hero b. nllrc waste in grind
lug the WI ca IN MI form OF bran aud shin
stuff Corn dii,srs from whels mainly, in hivins
a little lcss gluten, aud rather more oil and
sta'ch. For tho colder half Of tn, year tho oil
and starch ot the corn are better ullptcd To tho
wants Of the body, than the largo amount of
gluten in wheat. Germ contains all tho ole.
msnts needed in the body, AMI in just about tho
proportion they are required In winter, while
they arc nesrly suited Tor food in warm weather.
A bushel Of corn contains four times a. much
nutriment as a bushcl ct pUtatOcs
We have just examined tho market prices Of
wheat, Cirn, an potatoes, IN d.'t.,.r0 poo #
tho country. The eNImiu ion s.i,y,, f,y,
that taking thl couCtty iosfiho-, ~. u.ir,. % a
bushel of corn ini n bushgl Of po' toes il d. out
the ssmc, (thcy vary Goa. lur4Niy ia 40 uo In
'aliticA, but not generally. uRd s.ao.h thai
lushcl Ot wh' at elis 10. Z. lime, a, nu u as a
b. hiol a vorh. w tn,r,tu.. N4t iIt. nn A. a
average, an amount Of uou.i .rm.ls r,,.in, i
III the form Of corn, Gets .2i iut o. t,,m ot
wheat, and ~ 10 tlo form or pp...,.s. Uotr-
hlths OF tho ", i,ht Vl ppa'u are watcr1 =,
then, OF three families rui.iitiIg H., came
amount Of nouishing foot VIVA void cost
one $40 year IN the form Of crn, would cost
tho second t1O0 in the form Of wheat, and the
third Sl60 IN the form of pI'aiocs.
Why, then do rot people consume more corng
dnSccv.-Fishion or custom has much inilu-
once, and ignorance of the value of corn. or of
good modes of cooking it, does the rest To do
away with tue last named diilic atty, We proposs
TO give here thirty three diiierent Iaoi pee for
preparing corr, and corn meal, so as to make
them palatsbls. OF tho hoaihfulncss there il
no doubt, and from tho methods given below.
every housewife can fad ore or more that will
suit the wsnts and taste Of tn q for whom she
provides.
l. llAsrf PufIINo, OR NV u,"-We place
this iIsi as the most c.um ~ and most EASILY
made, No OLe over "tuOk sch from oalin,
mush ani milk CT fried lnu-h in auy suitable
We kIOW q stadvg. we'll who left
the active l,borr ur tho firm TO pursuc mia
studies in an Ac ,d,my. The irs; icrm he used
a variety " iOoi, and Va. in poor health, Ia.
next term Of IL N,tks he 40 OHiJ mush aud
milk for breatias dinner, aaA supper, aud
actually grew fat on IT, wnile na los, all hpii-
ache, and though pursuing liye heavy s'udlra,
ho was hes IT, hls class, aud ',cut though thu
term strong an vigorous, without Iu hluf of Lost
time, though ho worked cul-r ia the field and
garden, at s cen An hour, t0pLy all his cxpen
sea-. "hush aAd mia ID sll,m relishei
because 30 Itt" Plopil kHoW hy,o u max his uusI
The whole secret /, in * It Morou0hiy
Rightly made It IS not 'H7',g .udlug.' A well
made 'nuhh" is Oao that has btil.d not less
than JuU kOm. Two hours are better. The
meal needs TO be COOKED; thea il is both god
aud palatable. Tho rule Isl six IL very thin
and bod it down, ayoidln: auy burning or
scorching. and salt it ls' RICH, 10 suit tho gen.
erh taste. Prepare good kettle tall for sup
per, TO DO eaton with milk, sugar, molasses,
syrup, OF swootenod cream, or sweetened milk.
II good supply 10 leit to col, and be cut in
slces and fiod well In the morning, the plate
OF wheaton bread will be in ltttle demand. Ii
must DO fried we'll not crisped, or burr cd, or
soaked in fat, Ii Thoroughly cooked in the kot.
tie, II will only need % be heated through on
the griddlo. II not cooked well in the kettle,
longor flying win bo necessary.
z. bar Mu.H AND MI K.-Plrch corn quite
brown, grind II ia a clean cofl.e mill, or pound
it in mortar, and let Il slsh in warm milk un.
I'll softened theu II too Thick add moro milk
and cat whom cold. Or meal may DO Drowned
ard eaten in the same manner.
3. SAs r.. This is a good method Of using corn
ard a popular one when well tried-msle not OF
tie white hominy OF variogs grades Of cuar. enos,
and sold in small bags in various stages Of fresh.
ness but yellow corn irosh pII kei from tho
nelds, or wen preserved, aud but recently crushed
mot groOnd) Al tho village mill. boiled we'll
as directed above for pudding, no dish is more
popular than this with children. and many
grown people, particularly In Autumn and Win
TOR. IL DO used with syrup, or good milk or
sugar, or both. Like hasty pudding it is good
Tor the second day. lhe various grades of
'hominy' are very good articles Of food, but not
~ cheap nor always 30 good as samp.
4. BoILKD lNDIAN CoES (sIrE) Take COM
mon yellow corn, AID boil IL in a weak I've, un.
al the bulls are broken and easily slip off, Then
pour of the I've and rinse the corn thoroughly.
Boil It until soft, IN clear water adding a little
salt Eat with cIo4m and sugar, OF butter and
Sy rup, Of simply with butter as vegetable.
8. An kXCK LEST CoHN CAKE.-Take l
pint OF oon meal, one quart of sour milk.
eggs OcII beaten, taLl,spoopi,ls of sugar and
and bake in pans. To have any corn
cake with eggs light, the eggs must be well
beatsn. For this recipe the sum Of 50 was
originally paid-tO baker we suppose.
6. Corr DRKAD (A) Take ! quart of sour
milk, tablespoonful Of sol Hatus, teasp )on.
fh Of salt, 4 cups Of molasses, 3 cups of Indian
meal ard 3 cups Of -four Mix well, and bake
three hOuIs in slow oven or as some prefer,
steam it threo hours and then bake it "a Of an
hour.
z. JoHHSY CAKE, OR Corn BREAD The
following (rot before publishod) we formerly
copied from the MS. eta good housewife n
u orgia; Beat tive eggs very light, mix with
them, alternately, one p n. OF sour milk or
butter milk, and one pint oi meal. Add one Ia
blsspoonfm ofmelted butter. Dissolve one ia
blesPoonful Of soda in little of the milk and
add 70 the mixture. Last but NO. least, beat
bard together and bake quick.