Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1862-02-19
THE
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Indian Corn Bread.


offered three prizes, of $40, SIS, and s2, for
the three best specimens of corn bread
There were tEo hundred and nineteen COM
petitors 1t must have been rather diff
fcult matter for the judges to decide Cd the
respective merits, as they had to take into
consideration the cAeopness and little
trouble in making, as well as quality ofthe
bread. The first, second and third prize
loaves were made as follows
First Prize Corn Bread.--Take two
quarts Of corn meal, with about pint OF
(thin) bread SPONGE and water enough
to wet it. Mix in pint of wheat -four
and tablespoonful of salt Let it rise,
and then kncad well second time. Bake
u hours.
This loaf was Of beautiful form, cut
light, and was of fair quality when three or
four days old. Except in color and [ if
terence in taste, it resembled wheat -four
loaf
Second Prizs-Mi1 quarts Of new corn
meal with pints Of warm water. Add |
tablespoonful of salt, table5poonfuls of
sugar, and / large tablespoonful Of hop
yeast Let it stand in warm place
hours to rise. Then add pint / ] teacup
fuis) Of wheat -four and plat Of warm
water Let it rise again hours then
pour it into pan well creased with sweet
lard, and let it rise few IN lnutes. Then
bake in moderately hot oven | ] hours
1t is best when hot
This was a beautiful, almost crustless
loaf, Of pleasant sweetish taste, and good
quality. The bottom part was little
heavy, as if not baked quite enough, or not
raised sufficiently, but commendable
bread, and rather more pslatable than the
previous one.
Iaird Prize-Take quarts Of white
corn meal, tablespoonful of lard, pint
Of hot water Mix the lard in water; stir
it well, that it may get heated thorough y,
and add pint Of cold water, When the
mixture is cool enough, add well-beaten
eggs, and ? tablespoonful of home made /
yeast. Bake l hour in moderately heat
ed oven. If for breakfast, make over
night /
This, owing TO the whiteness of the meal
aad the lightness OF the texture, as well as
the general appearance of the loaf, greatly I
resembled the ordinary loaf Of wheaton
bread on our tables, and is worthy Of gen
cral adoption, where eggs are sufficiently .
plentiful
The third prize loaf was Of the best quail
ity, and the first prize was the poorest
But as the latter was the Cheapest, it re-,
ceiyed the prize. The third prize receipt .
appears % US excellent
A prize of 81 was also offered for the .
best and cheapest corn cake. This was
awarded to cake made as follows:
First Prize Cake.-Take 8 teacupfuls |
Of corn meal, teacupful Of wheat -four, = |
tAblespooufuls Of brown sugar, 2 teaspoon
fuls Of cream Of tartar, and / teaspoonful
Of salt. Mix we'll together 7chIc dry
Add tcaspoonful of soda (or saleratus)
dissolved in warm water Mix the whole |
to thin batter, and bake in quick oven,
hour. The same batter will bake quick, /
er IN patty pans, or on a griddle, like buck /.
wheat cakes.
\ discretionary premium Of 81 for the !.
best corn meal cake of any kind, without
regard to cost or trouble, vas awarded to
cake made a. follows;
Best Corn Neal Cake of any Kiud.-
Take eight eggs aud their weight in pow
dered sugar; the weight Of six eggs Indian
meal, : ID. butter and / nutmeg. Beat
the whites and the yolks of the eggs sepa-
ratcly, adding the whites last Bake /
hour
The Committee also call attention to a
cake or pudding suitable for breakfast.
made as follows:
Take 2 cups corn meal, / cup wheat
flour, teaspoonful salt, , teaspoonfu!s
cream tartar tcaspoonful soda, 3 eggs. 8
tablesPoon!uls sugar, II pints milk, and l
tablespoonful butter Rub meal, -four,
salt soda and cream Of tartar through
sieve, which will mix them thoroughly
Then beat the eggs and sugar together ad-
dlng to them the butter melted Next
add the milk, and last Of all stir ia the
previously mixed meal, -four, salt, soda and
cream of tartar. Bake immediately and
rapidly (to secure the escaping gas).-
Twenty minutes will finish it in brisk
oven.
Salt in Throat Diseases.