The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-11-29
4UUoEHOLD.

.rr.afer even thar the difference be
Eoop the lowest grades of bakers and
W highest grade of patent family
", And if millers and grocery
non would furnish only the choicest
~, meal 10 their customers-it makes
nah delicious and nutritious articles of
Act and can be prepared so easily, and
:, s9cb a variety of ways-it would
.oon win its vty to popular favor and
Ia found in general use upon the tables
4 al classes. GRADUATED Orn meal
makes drler, sweeter, lighter and more
3eI;ci .as bread and cakes than bolted
corn meal and in very much preferable
for all ruIin Try purposes.
Corn meal requires a good deal of
cooking 10 develop it's finest favOrs;
and curn meal mush sometimes i'm
propsriy called "hasty pudding y can
not be perfectly cooked in a few min
utes N,lther can corn bread be
properly baked in a quarter of an
hon.. Corn meal mush should be
nooked at least half an hour Git is gen
eralIv improved by cooking an hour,
and almost every kind Of corn bread is
better for being baked from forty to
sixty minutes.
There Is a wide difference in the
sualtv Of corn bread made with scalded
meal and that mad, with unscalded
meal, and ~granulated meal should
always oe thoroughly scalded with
boiling milk or water before it if made
into bread or cakes. Here are a few
good recipes for corn bread.
CORN PONE,
Nix teaspoonful each Of sugar and
salt with a pint of granulated meal
and scald with a pint Of boiling water.
Let it stand til it swell5 and becomes
lukewarm. then add a half ounce cake
Of compressed yeast, dissolved in a
little cold water. If too stiff reduce
the dough with warm water to a con-
~sistency sufficient to retain its form
when put in the baking pan Let it
rise to a temp nature of IS degrees for
four or five hours, then bake till thor
oughly done in a moderately hot oven
Pone should be eaten fresh and warm,
but it IS very nice toasted after it is a
day old H 1me made can be used in
stead Of compressed yeast, but it re-
quires 50 long for the pone to rise when
mixed with ordinary home made yeast
that 1t is generally slightly sour when
baked.
CORN DODGERS.
Nix a tea~p)onful each Of sugar and
sat with a qiarJ of granulated corn
meal, and scald with boiling water I'm
til a paste IS formed sufficiently stiff to
retain its shape without spreading
when placed upon the griddle. Mold
with the hands INTO cakes three or four
inches IN diameter and half an inch in
thickness, put a bit of butter about the
Size OF a pea where each cake is to 1e
placed upon the griddle and as soon as
melted lay the cake upon it. Fill the
6rldoLe IN this manner with cakes, and
when they are brown on the lower side
place a small bit of butter on each Of
them, turn over and gently press as
close to the griddle as possible with a
KnlIe or cake paddle. After being
Oelng turned on the griddIe and
Drowned nicely on both sides. the
0akeS can be transferred to a baking
pan n flashed in a hot oven or if
more convenient they can be baked
nl'ely Oh a griddle or pan in the
wen Nuen dodgers can be baked in
'nirty or forty minutes. but ara sweo+or
ana nicer when baked a long time. The
~ .o"o u1o+r the grlddle or pan should
moderate SO as not to scorch the
a0r9g[S' and they may be turned
tboe eIaI .lm~S, if necessary, to brown
'"em sufficiently.
-, CORN CRUSTs.
a'alu a pint Of granulated corn meal
and a,I. 'In d VeaSpoonful each of sugar
Of b sal: nave been mixed, with a pint
cool o. water. When sufficiently
thin i ~ IN a well bea,en egg, spread
nica - " creased pan and bake till a
snoo,h nJ"n IN a quck oven. A table
ded for u melted butter may be ad.
shortening If desired.
Ad3 JOHNNY CAKE.
,si 4t" a teaspoonfal each Of sugar and
,alt to a quart of g]ran"Iated eoEa Ian, anu
welt a tablespoonful Of h,'ttor G - = ,l p;nt
VI boiling water PYnr ovor +ho PM pn
little - dough. If too stiff add
hare l're water. Place on a smooth,
befora o1"ra' put into shape and bake