The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1877-02-01
FARM AND H0TUsEHolD. st
Corn Meal, Corn Bread and Corn Meal
Pudding.

IuuuiuSs
Fortunately for the people in our sec:
ton, they can have whatever kind Of
bread they prefer. Every planter and
farmer can easily grow wheat enough to
furnish himself and family with wheat
bread the year round if they prefer that; f;
but corn is our great staple grain. While
this is true, and bread, made of corn
meal is the most nutritious of all bread,
many are prejudlced against it and reject
it for wheat bread. The French Acade-
my Of Science, consisting of the most
learned men not only in France, but in
Europe, decided years ago, that corn is
more nutritious than wheat The taste
of the bread made of corn is not as agree
able to most people as that of wheat
bread and the latter is attributed to
that. 1t is owing in great degree, to
the preparation Of the two articles. Corn
bread is usually made with meal and a
little water and salt, while to wheat -four
is added lard or butter, and often sweet
milk instead of water.
The most nutritious part of wheat is
thrown out by boiling; the -four is an
impalpable powder and is unfit for
healthy digestion. The bread would be
better if the wheat was left unbolted, but
in that case it is not so palatable. In
this case, we sacrifice nutriment and
health to taste. Corn, ground so fine and
bolted, and prepared as -four is, into
bread, would nearly equal wheat bread
in delicacy of taste, but it would not keep
long, for such meal soon acquires rancid
and bitter taste. The best corn bread is
made of meal that is not ground so fine.
Such meal with q little water, or milk,
and SALT to which is added small por-
ton of lard, or butter, when thoroughly
kneaded and baked in a hot oven, or in
cakes on a griddle, until brown and en-
tirely done, is more wholesome than flour
bread, and, eaten with butter, is equally
as tasteful. No -four bread is superior to
that made with meal and eggs; common
ly called "egg-bread, nor is any prepara-
ton of -four superior to mullins made
with coarse meal. Homony (big and
little) is a nice dish made from corn that
we cannot get from wheat. There is a
dish that can be made of meal, -four and
Irish potatoes that is superior to any
bread made of corn, or wheat, alone.
The receipt is this: Stir a pint of meal
in pint and half of boiling water until
it is freed from Jumps, and setit aside for
"a hours, in warm weather; peel and
mash three or four good sized Irish pota-
toes and knead them thoroughly into as
much -four as a pint Of hot wateE will
convert into thick batter; then add a
teacupful of bakers yeast; or some
what less quantity of other good yeast, if
the bakers yeast is not at hand. Make
this preparation short time before the
expiration of the a or - hours hereto
fore referred to, and at their close, add it
to the meal with little salt and lard or
butter; work and knead it till they are
all intimately mixed. 1t is better to di-
vide it, so as 10 have several loaves in
stead of one. Put them into pans so as
to rise moderately for an hour, and then
bake in hot oven. This bread will be
moist and wholesome, and superior to
any made from all meal or -four. For a
larger quantity of bread use larger guam
titles of the materials in the proportions
heretofore stated.
Buckwheat cakes are improved by add
ing corn meal prepared as above, using
one-third of the meal and two-thirds Of
the -four. A little wheat -four may be
added to advantage. Be careful that the
batter does not over-rise and sour, and
never use saleratus if it does.
We close by giving receipt for corn
meal pudding. 1t will look better if
made with the meal of yellow corn, but
that is not essential. Take quantity of
skinned milk that has been scalded and
put meal into it in sufficient quantity to
make it as thick as cruel. When cool,
add finely powdered ginger, cinnamon,
nutmeg, salt and sweetning, (sugar, or
pure sweet molasses, to suit the taste;
add little fine cut suet, some raisins, or
dried peaches, or one or two fine cut ap-
Piles. 1t shonld bake an hour or more,
according to the size. If your good
"better halr' don't like the trouble of
making puddings, don't insist upon try
ing this corn meal pudding, but, if you
can presume upon her good nature, try it
and you will be anxious to try it again.
One thing is certain, you will ever after
dispute the declaration of any one who
may say, nothing good can be made
with corn meal" Besides being good, it
has another great merit, it is cheap
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