Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-02-01
EAT MUSH AND MILK
And Threw in Plenty of JOhnny-Cake
and POne Bread if You
WOULD BE HEALTHY AND PRETTY.
Various Dishes Made From the Cheap and
Nutritious Meal.
ITS USES OTHER THAN FOR COOKING
WOULD BE HEALTHY AND PRETTY.
ITS USES OTHER THAN FOR COOKING
WRITTEN FOR THE D1sPArcH.l

WRITTEN FOR THE DIsPATcH.l
A famous physician sums up the virtues
of cornmeal in the following words: Eat
good bowl of mush and milk for your break.
fast and you will not need any medicine.
Indian corn contain a large amo unit Of nj
trogen, has qualities anti-constipating, and
is easily assimilated. It is cheap and has
nutritive properties. A course of Indian
meal in the shape of johnny cake, hoecake,
corn or pone bread and mush, relieved by
copious draughts Of pure cows milk, to
which, if inclined to dyspepsia, a little lime
water may De added, will make life, now a
burden, well worth the living, and you need
no other treatment to correct your nervous
ness, brighten your vision, and give you
sweet and peaceful rest"
The following recipes, cleaned from re-
liable sources, have been we'll tested:
SUPERIOR CORN MUFFISs.
sift together two cupfuls Of yellow cornmeaI.
one cupful of flour, two heaping teaspoonfuls
OF baking powder, and a level teaspoonful each
Of sugar and salt.
Beat until hight the yelks of three eggs and
mix with pint of milk.
Pour into the meal, add two tablespoonfuls Of
utes
q
and stir gently through the batter
Grease the muffin pan with fresh lard. warm
Il, and drop the mixture in by large tablespoon
fuls, one being sufficient for muffin.
Bake 10 or 20 minutes in brisk oven.
In measuring the meal and -four coffee
cup of ordinary size and fill it level full.
Serve the mullins, just from the oyen folded
in a napkin.
CORN GRIDDLE CAKES.
Sift together pint of eornmeaI, a pint of
Hour. level teaspoonful of salt and three tea
spoontuls theaping) of baking powder.
Add the beaten yelks Of two eggs table,
spoonful OF molasses, a tablespoonful of melted
butter and milk enough to make a thick
batter.
Beat well for few minutes. add more milk
90 lnln u sur In the beaten whites and bake on
hot, creased griddle.
Serve with maple syrup. or honey
tablespoonful or two of new fallen snow will
improve these cakes, and we may here say that
snow Is an excellent substitute for eggs.
INDIAN PUDDING.
Stir into a quart of boiling milk. one quart of
cornmeal. with a teaspoonful of salt
smooth.
molasses and teaspoonful of soda dissolved in
very little boiling water.
Turn into buttered mould and steam for
three or four hours.
CoRNMEAL wAFFLES.
Take pint of yellow cornmeal. sift twice,
the beaten yelks of two eggs, a tablespoonful
of melted butter and a half teaspoonfuI OF
soda. dissolved in little hot water.
Mix well and stir in the whites beaten stiff
INDIAN BREAKFAST CAKE.
Sift together two cupfuls of cornmeal and the
Add three cupfuls of milk. two teaspoonfuls
OF sugar, one teaspoonful of soda, and two of
cream tartar
Bake 30 minutes.
INDIAN PANCAKES.
sift together a pint Of Indian meal and .
level teaspoonful of salt.
Pour in enough hot water to make thin bat
ter; and when cool add the beaten yelks of four
eggs, and one-half cupful of -four and three tea
spoonfuls of baking powder (sifted).
Thin the batter, to the consistency of griddle
cakes, with sweet milk, stir in the beaten
whites and bake at once
CORN BREAD.
Take two cupfuls Of yellow cornmeaI one of
-four, one teaspoonful of salt and three tea
spoonfuls of baking powder.
Sift together add TWO well-beaten eggs and a
pintof new milk
Bake for 30 minutes.
sTEwED CORN.
This recipe originated in the Valley of Vir.
ginia, and may be relied upon as peculiarly
excellent one, the sweetness Of the corn being
unsurpassed when the directions are exactly
followed:
Choose well-flled but tender ears.
Cut it from the cob with two cuts to the
grain. or, in other words, shave it lightly, hav-
ing first made ineisions lengthwise Of the
ear
1t can then be cut off the cob without the
skin.
Put the cobs in stew pan, cover with water
and boil 20 minutes.
Then take them out, and into the water in
which they were boiled put the corn and cook
for ten minutes
Season with salt. pepper. cream and butter.
A little sugar may be added if the corn is not
very sweet.
CORN PUDDING.
Take dozen ears of sweet corn cash the
kernels through the center, cut from the cob
and season with salt.
Stir in pint of milk, and add a lump of
sweet butter
Have the oven hot and bake 30 minutes.