St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-03-20
corn BREAD.

Some OF the Best Methods Sug-
gested by the New York Tribune.
There are great many varieties of
corn cakes that are delicious made of
the sweet white meal of the South
which cannot be made properly from
the kilndried yellow meal obtained in
Northern cities-0r. indeed, of yellow
meal at all. The process of drying In
dian or corn meal in the kiln renders it
hard and fiavOrless. but it will keep an
indefinite length Of time; while the old
meal must be ground fresh every few
days, and Is a considerable trouble to
the grocer. People living in the
country near an old-time grist mill
can often get meal that is fresh
ground and has the sweet flavor that
c0rnmeal should have. On account of
the differences in the quality of North
ern and Southern corn the white meal
is the best and sweetest at the South
and the yellow meal is the best at the
North. Recipes that apply to Southern
meal cannot we'll be used with Northern
meal because the two varieties are so
different. Our yellow meal requires
more eggs and a little sugar or molaSses;
but delicious bread can be made FROM
white meal at the South with the addi-
ton of water and shortening alone.
Three rules for cakes made of yellow
Northern meal are herewith given that
are TO be recommended as the very best
OF their kind.
The first Is cake baked in an iron
spider and served whole on tie table,
rich, crispy, brown and deliclOusly ten
der. Cakes for breakfast are often
baked in this way at the South and
corn-cake closely resembling this is
there called "egg bread'' or ''pOne
egg" Mix together a liberal cup and
half of Indian meal, half cup of -four.
a teasp0Onful of salt, and two table
spoonfuls of sugar: add a cup OF milk
in which a scant teaspoonful of soda
has been stirred: then add two eggs
and cup of sour milk or cream if you
have it. Beat the batter vigorously.
Put tablespoonful of butter into q hot
iron spider of moderate size: it should
be Just large enough to bake a cake the
size of breakfast plate. AS soon as the
batter melts turn the spider hither and
thither. so that every part of it is well
creased inside, and turn the batter into
it. Have ready another cup of sweet
milk, pour this into the center of the
cake, holding 1t close to the cake in
pouring: but do not stir it after adding
this last cup Of milk, but put the spider
at once in hot oven. 1t will be baked
ready to serve in about twenty-five or
thirty minutes. Lift the spider out care
fully with q thick diSh-toWel to keep the
hot handle from burning your hand, and
loosen the cake at the sides with a case
knife, and with a broad, thin-biaded
knife or a pancake-turner slip IL out
whole on plate. When it is cut the
last cup of milk added will be found i'll
delicious creamy veins running
\ johnny cake is one of the best of
cOrn-cakeS. TO make one put three
cups of yellow corn meal to soak with
three cups of sour milk over night. In
the morning add half q cup of -four, two
tableSpO0nfulS of mOlaSSeS, one beaten
egg, a teaspoOnful of salt, and finally a
little teaSpOOnful of soda dissolved in a
little milk. Beat the batter thoroughly
for several minutes. and pour it into
shallow, creased baking pans; bake it
in quick oven. 1t should be only
about an inch and halt thick when
done. 1t has considerable crust.
The most delicious mullins are made
as follows. They are tender ami deli
cate in texture. and as excellent with
coffee and eggs as any bread can be.
Beat two he. bed tableSpoonfulS of but
ter to a cream with four tablespoonfuls
of sugar; add the yolks of three eggs,
| and then two cups OF milk in which a
teaSpOUnful of soda has been dissolved.
SifG together twice cup and half of
flour and a liberal cup of corn meal,
with two tablespoonfuls of cream-tartar,
and add the mixture to the other in
gradients. Beat the batter very thor
oughly; add the whites of the eggs
beaten to stiff frOth, and pour the
mixture into little timbale molds to
| bake-or into regular mutfin-pans. The
dariole or timbale molds, which cost
about 81 a dozen. make exceedingly nice
mullins, having little hard crusts. They
are little thicker than ordinary muf-
fins, and are shaped like those seen in
our best bake-shOpS.