The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1881-05-18

of250 loaves, filed space OF seventy
four feet of wide table room with
most imposing display OF sizes, from
nearly half a bushel downto patty pal
corn meal biscuits, and small corr
meal crackers. There were roun(
loayes, high loaves and fiat loaves-
in short. lOaves of every conceivable
form and shape, for OF the 25O sam
nles. scarcely TWO were alike III form
and mode Of making. The genera
feeling of the thousands Of visitors
seemed to be expressed by farmers
wife from New Jersey, who brought
noble loaf, expecting TO receive the
first prize among a few competitors
She exclaimed: Wall, wall, this
beats all! Who'd a'thought it?
always stood up for using corn, but
never did think so many things could
be made of ii. Corn is king" After
the loaves were examined by the
committee, the premiums awarded and
one whole week allowed to crafty the
eager curiosity of crowds of admiring
visitors. enough was handed over TO
the Ladies' Five Points Mission to
feed many poverty stricken ones
under their care and oversight. The
first premium of $40 was awarded
Mrs. Jane O'Brien, Carrack, Pa; her
Loaf combining cheapness as well as
fair quality, with the following d.
rections-Take two quarts OF corn
meal, with about pint OF thin bread
sponge, and wafer enough to wet 1t.
Mix IN one-half pint of wheat flour
and tablespoonful of salt. Let it
rise, and then knead well the second
time. Bake one and one halt hours.
Committee comments on this loaf
were: Loaf of beautiful form, cut
light, and was of fair quality when
three or four days old. Except in
color and difference III taste,lt resem'
bles wheat flour loaf.
The best corn meal cake, where
cheapness as we'll as quality were
taken into account. Recipe-Take
three teacups OF corn meal, one tea
cup of wheat flour, two tablespoons
Of brown sugar, two teaspoons OF
cream tartar, and one teaspoon OF
salt. Mix well together while dry.
Add one teaspoon saleratus dissolved
in warm water. Mix the ingredients
to thin batter, and bake in a quick
oven, three fcurlhs OF an hour. The
same batter will bake quickly in
patty pans, or on a griddle like buck
wheat cakes.
The best cake, regardless OF cost.
Recipe-Take eight eggs, and their
weight in powdered sugar; the
weight of six eggs OF corn meal; one
half pound butter, and enc nutmeg.
Beat the whites, and yolks Of the
eggs separately; adding the whites
last; bake one hour.
Here is one to be made wash day.
pint of corn meal, two
tablespoons wheat flour, one teaspoon
sugar, one pint OF sour milk or butter
milk, one teaspoon soda; all made in
five inmates and baked in twenty
minutes. +:
The following recipe is one used
in my own family for number OF
years; and for a standby cannot be
surpassed. Indian loaf.--Take one
quart coarse or fine wheat flour, two
quarts corn meal, one quart OF butter
milk, one quart sweet milk, one table
spoon salt, one teacup OF molasses, or
strained honey. Bake IN fve-quart
tin pan, or old-tashloned iron baking
pan Tor four or five hours, i'll slow
oven. 'r~~'
During the spring time, before the
garden begins to yield its tatness and
fruit is not yet developed; when
worried housewives mourntully plead
-"Do tell us how TO fix 'something
good for dinner" is when the two
following dishes made from corn
meal will best speak for themselves
although not rightfullY belonging to
bread, yet they will be appreciated
tor dessert. 49,
Baked Indian Pudding.-Take six
tablespoons of Indian meal, two table.
spoons of wheat flour and scald in
two quarts Of sweet milk. Add two
cups of sugar, five eggs, two large
tablespoons Of butter, cinnamon tor
tlavoring, and some salt.
The second din recommended is
Boiled Indian Pudding. Take one
pint sweet milk, two tablespoons mo.
lasses, small piece of butter size OF
walnut, one.halt teaspoon soda, three
eggs, some salt. Add raisins or San
tee currants. lie in strong cloth
and boil one and one halt hours il
sailed water. with dish in bottom O.