St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-11-26
THEY WILL BE FOUND GOOD.
Methods Found to Be Satisfactory
for Varieties of Food From Corn.

for Varieties of Food From Corn.
Special Letter to the Globe.
FOUNTAIN, Mimi, Nov. 19.-This
recipe is my formula for a favOrite
change in bread, and it suits the palate
of all that have eaten it at my table and
is the best corn bread that l ever made.
Take four tea cups of buttermilk or
sour milk, level teaspoonful of soda to
each cup of milk, one-half cup of sugar,
one full cup of flour, a pinch of salt
and sufficient corn meal to make stiff
7 batter. Pour into common 1.-TWO
Quart basin," set in the steamer over
a kettle of boiling water and cook four
|, or five hours, remove to the stove oven
|. and brown it nicely, and you will have
|, a delicious loaf of corn bread.
/ Who is it that has never known what
/ ''hulled corn" is? There may be those
| that can not eat it, but [ have never yet
met a person that ever disliked this
|, preparation after once partaking of it.
|, and the wonder. is that this dish should
|, be SO often entirely unknown. Moth
ing but the process of making it ready
for the table has sent this hunger-satis-
flying dish into obscurity from which it
should be rescued and brought before
the economical housekeeper. when flour
seems to be advancing and short purses
not so easily replenished with gold or
silver. But here is the recipe for max
ing this:
YANKEE PREPARATION.
Have the corn sheiled and washed
two quarts for a large kettle OF the
usual stove size, fill nearly full of cold
water, dissolve soTae carbonate Of soda,
or the common white washing soda
will do as we'll to make the I've to re-
move the hull from the corn, being care
full not to make the I've too strong, put
the soda into the kettle of water, and
set over the fire and let it boil slowly
until the hulls slip off easily. A good
way to test the strength of the I've is to
feel how slippery it feels to the fingers.
Ii very slippery the hulls will be eaten
of the corn in a very short time. When
the bulls are off wash the corn in
several changes of water, then
return the corn into the kettle,
pour on clear water and return the ket-
tie to the stove and cook all day over
slow fire, and keep filling in hot water
from the teakettle as the water boils
away in the kettle. When done the
popped corn, and will be delicious eat
ing with butter or cream. or in milk,
like mush and milk, or the plain corn
without any trimmings. This is also
very nice fried in butter for breakfast.
salt to taste. | will give yon the recipe
for the Boston cornbread: One cup of
sweet milk. two cups of sour mild, two
teaspoonsful Of soda, two-lhirds cup of
molasses, one cup of flour, four cups of
cornmeal; steam three hours and brown
in stove oven.
Another recipe, which l often use
when can get the corn meal, is to put
into kettle the amount of water neces-
sary to mix the bread required to make
the usual quantity of bread for the fam
lily, and when the water begins to boil
very carefully sift through the fingers
the meal and as carefully keep stirring
the meal into the water until it is quite
thick. Let it cook half hour longer,
then pour out into the bread-pan, mix
hard with flour when sufficiently cool
let rise as you would any bread dough,
as you use yeast as you would for dough
for bread made with flour alone, and
bake the usual time.
Mrs. MARTHA CRANDAIL.