Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1861-12-19

| the second SlUO IN the form OF wheat
and the third $3.50 in the form o
| potatoes.
Why, then, do not people consume
more corn? Answer.-Fashion el
custom has much influence, and igno
rance of the value of corn, or Of goog
modes of cooking it, does the rest
To do away with the last named diff
Guilty, we propose to give here avariety
of methods for preparing corn, anl
corn meal, so as TO make them pala.
table, Of the healthfulness there j:
no doubt, and from the methods given
below, every housewife can ind one Ol
more that will suit the wants and TASTE
Of those for whom she provides.
The following directions have al
been furnished expressly for theAmey
icqn Agriculturtst. 9ai
Each of the several editors families
have been called upon for contribu.
tions, and we have each asked our
friends for their best recipes. Wife's
written cook book has been ransaeked.
and we have consulted the mothers
and aunts of the heighborhood, noted
for tLeir good cooking. Here is the
result. (Yheir derivation from so
many sources, accounts for several
having the same heading.l
/, Hasty Pudding, or "Mush."
We place this first as the most com
mon and most easily made. No one
ever ':took sick" from eating mush and
milk, or fried mush in any suitable
quantity. (We knew a student well,
who left the active labors of the farm
to pursue his studies in an Academy
The first term he used a variety of
food, and was in poor health. The
next term of II weeks be ate only mush
and milk, for breakfast, dinner, and
supper, and actually grew fat on it,
while he lost all headache, and though
pursuing FIVE heavy studies, be was
first in 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 s
cents an hour, to pay all his expenses.)
"Mush and milk" is seldom relished,
because few people know how to make
the mush. The whole secret is in
cooking it thoroughly. Rightly made
| it is not .hasty pudding" A well
made ''mush" is one that has boiled
not less than full hour. Two hours
are better. The meal needs to be
cookedS then it is both good and pal
atable. The rule is; Mix it very thin
and boil it down, avoiding any burning
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
ened cream, or sweetened milk. If a
good supply be left to cool, and be cut
in slices and fried well in the morning
ing, the plate of wheaton bread will be
little in demand. It must be fried
we'll, not crisped, or burned, or soaked
in fat. IF thoroughly soaked through
in the kettle, it win only need to be
heated through on the griddle. Ifnot
cooked well in the kettle, longer frying
will be necessary. I'M
2. Dry Mush and Milk.-Parehcor
quite brown, grind it in clean coffee
mill or pound it in mortar, and letit
soak in warm milk until softened ;
then if too thick add more milk and eat
when cold. Or meal may be Drowned
and eaten in the same manner.
8. Samp.-Fhis is a good method
of fusing corn, and a popular one when
well tried-made not of the white
hominy Of various grades of coarseness
and sold in small bags in various
stages of freshness; but yellow corn
fresh plucked from the fields, or we'll
preserved, and but recently crushed
mot ground) at the village mill: Boiled
well, as directed above for pudding, no
dish is more popular than this with
children, and many grownpeople, par
ticularly in Autumn and Winter. 1t
can be used with syrup, or good milk,
or sugar. or both Like hasty pud-
ding. it is good for the second day
The various grades of .hominy' are
very good articles of food but not so
good as samp.
A. Boiled Indian Corn (ripe. fake
common yellow corn, and boil it in a
weak lye, until the huls are broken and
easily slip off. Then pour off the lye
and wrinse the corn thoroughly. Boil
it until soft, in clear water, adding a
little salt. Eat with cream and sugar
or butter and syrup, or simply With
butter as a vegetable.
5. An Excellent Corn Cake.-Ta
1 pint of corn meal, one quart of sour
milk, 4 eggs well beaten, 2 tablespoon
fulls Of sugar, and soda enough to
sweeten the milk. Nix well together,
and bake in pans. To have any corn
cake with eggs light, the eggs must be
well beaten. For this recipe the sum
of So was originally paid--to baker
We suppose.
6. Corn Bread (a.)-Take / quart
of oo,,r Mill I toblosnooDH,1 of sa1ora-