The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1877-02-01
FARM AND HOUSEHOLD.
Corn Meal, Corn Bread and Corn Meal
Eg9S;ny.

Eea&iny.
Fortunately for the people in our sae3
son, ;;;ey can nave Whatever kind OF {
bread they prefer. Every planter and
furnish himself and family with Wheat
bread the year round if they prefer that
but corn is our great staple grain. While
this ~ true, aud bread, made of corn
mefi IL the most nutritious Of all bread,
many are prejudIced az. inst il 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
o Die to most people rs that OF wheat
Tread and tac latter is attributed to
that. 1t IS owing in great degree, to
the preparation Of the two articles. Corr
bread is usually made with meal and
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 bolting; the flour is an
impalpablc powder and s unfit for
healthy digestion. The bread would be
better if the wheat was left unbolted, but
in that case it is not 80 palatable. In
this case, we sacrifice nutriment and
health to taste. Corn, ground 10 fine and
boltcd, and prepared as -four is, into
bread, would nearly equal wheat bread
IN dcllc..cy of taste, but it would not keep
long, for such mea, soon acquires rancid
and bitter taste. The best corn bread is
made of meal :hat is not ground so fine.
such meal with little water, or milk,
and salt, to which is added u small p0r-
ton OF lard, or butter, when thoroughly
kneadcd and baked i'll hot oven, or in
cakes on Il grddlc, 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 "cgg-bread," nor is any prepara-
ton of flour superior to mullins made
with coarse meal. Homony (big and
ittle) Is q nice dish made from corn that
we cannot get from wheat There is q
dish thpt can be made Of meal, flour and
Irish potatoes that is superior TO any
bread made of corn, or wheat, alone.
The receipt is this: Stir pint of meal
in n pint and n half of boiling water until
It is freed from Jumps, and set it aside for
Il hours, in warm weather; peel and
mash three or four good sized Irish pota-
toes and knead them thoroughly into az
much flour as a pint of hot water will
convert into thick batter; then add a
tcacupiul of bakers yeast; or some
what less quantity of other good yeast, if
the bakers yeast is not at hand. Make
this preparation n short time before the
expirrtion of the "a or 12 hours hereto
fore referred to, and ut their close, add it
to the meal with little salt and lard or
butter; work and kncad it till they are
all intimately mixed. 1t is better to di-
vide 1t, so Us TO have several loaves in
stead of one. Put them into pans 30 as
TO rise moderately for mn hour, and then
bake in hot oven. This bread will be
moist and wholesome, and superior to
any made from all meal or flour. For
larger quantity of bread use larger auan-
titles of the materials in the proportions
heretofore stated.
Buckwhcat cakes arc improved by add
ing corn meal prepared as above, using
third Of the meal and two-thirds Of
the flour. A little wheat flour may be
added to advantage. BE careful that the
| batter does not Ovcr-rise and sour. and
never use saleratus if it does.
We closc by giving n 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 rs gruel When cool,
add finely powdered ginger, cinnamon,
nutmeg, salt and sweetning, (sugar, or
pure sweet nlolasscs,) 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
"bettcr half don't like the trouble of
making puddings, don't insist upon try
ing this corii 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 :hc 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
Union and Recorder.