Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1862-02-15

1t is astonishing how many ways and at
what Il cheap rate corn meal can be cooked to
make nice, nutritious, and healthiul bread and
cake for the human family. In December last
Mr.. Orange Judd, the editor and proprietor
of the American Agriculturist, held an exhibi-
ton of corn meal brcal and cake, at which
three premiums were awarded OF SO, SIS, and
81 each for corn bread, and 81 and 81 each for
corn cake There were over two hundred
samples for the committee TO decide upon We
give the recipes Of the successful ones, in the
order in which they received their premiums,
for the benefit of our readers =
Take two quarts of corn meal with about
pint of (thiD) bread sponge, and water enough
to wet it. Mix in one-Iialf pint of wheat -four
and table spoonful of salt Let it rise and
knead well the second time. Bake Il hours"
The following took the second price
Mix 2 quarts of new corn meal with pints
of warm water. Add one tablespoonful of salt,
tabcspoontuls OF sugar, and one large t BILE
spoonful of hep yeast Let it staxd in a warm
place hours TO rise. Then add pint Tor
teacuptuIs) Of wheat hJur and pint of
warm water. Let It rise again II hours then
pour into pan well CREASED with sweet lard,
and let it rise few minutes Then bake in
moderately hot oven i hours. 1t is best
when hot"
To the following was awarded the third pre-
MUM Take quarts of white corn meal, l
tablespoonful Of lard, pint OF hot water. Mix
the lard in water stir it well, that it may get
heated thoroughly, and add ! pint of cold
water. When the mixture is cool enough add
well beaten eggs and tablespoontuIs of
home made yeast. Bake one hour in mod
erately heated oven. If for breakfast. make
over night"
The following received the first premium
for corn meal cake flake teacupfuls of
corn meal, t acupful Of wheat flour, 2 table
spoonfuls of brown sugar, 2 teaspoonuls of
cream OF tartar, and teaspoonfuI OF salt. Mix
well together ,ohile dry. Add teaspoonfu of
soda Tor saleratuS) dissolved in warm water.
Mix the whole to a thin batter and bake in
quick oven hour. The same batter will bake
quicker in patty pans or on a griddle, like
buckwheat cakes"
To the following was awarded the second
premium flake eight eggs and their weight
in powdered sugar; the weight of six eggs of
Indian meal; pound of butter, and one nut,
meg. Beat the whites and the yolks OF the
eggs separately adding the whites last bake
one hour"
We also copy from the same paper three
other recipes for cooking corn meal, furnished
By contributors to that journal. The first two
are for Indian loaYes and the last for griddle
cakes -
axe quarts OF 1ndlan meal L pint OF
siited wheat bran, J teacnpful of moasscs,
teasponfu each Of salt and cooking soda or sal.
eratns Mix with sweet milk enough to make
batter as stiff as can be readily stirred with
an iron spoon. Bake hours.
Take to quarts of Indian meal, and scald
two.thirds Of it, stlrring thoroughly with an
iron spoon cool with cold water until it will
not cook the yeast and add pint OF COOL salt
yeast Stir in the remainder of the meal !;
put it in pan to rise, the same as light wheat
bread, and afterwards bake it well and keep it
a cool, dry place. Good when one to four
days old.
Take 3 cups of corn meal, l cup of wheat
-four cup of sour cream, cup OF sugar, 8
eggs, teaspoonful of saleratus, and l tea.
spoonful OF salt, with sweet milk to M Ike
thin batter. Bake the same as buckwheat
cakes 1T is good"