Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-01-28
"CORNMEAL DOlNS.'
r,ce,,ent breakfast Recipes from south
ern Kitchen.
,o.,o,aonce Of the Dispatch.)

fcorresnondence of the Dispatch)
WASHINGTON. ID. c.. January Z6.-I'
use the negro phrase, Il was raised II
the South and there we know the Valu'
OF cornmeaL
You folks don't up North.
Now YOU may deny this and point VIII
,riumnh TO your johnny-cake, which Is
consplcuous upon hotel and restaurant
breakfast-tables.
point to your johnny-cake, too. bu'
Il Is with the finger of scorn. n fig Tor nj
vour yellow cornmeal. Let me tell yol
what We use, and how we use II.
TRUE CORN-DODGERS.
We buy the white cornmeal. We sift it
Then we take these ingredients:
~ cups of cornmeal
teaspoonful mot heaping9 OF lard.
! teaspoonful Of salt.
IA cups OF rice already boiled hot o.
cold.
3 cups OF boiling water.
These we mix as follows: Mash the rice
through the cornmeal the salt should b'
slfted with the cornmeaD. Add the lard
IN a lump. Pour over this the boiling
water little at time, stirring the while
BY the time you have used all the water
the lard will be melted. and the ingredi
ents thoroughly mixed.
Take pie tins or dripping pans. grease
them slightly with lard, and with large
spoon drop the batter (Which VIII be just
thick enough not to rum 50 as To make
little cakes Put them into an oven hot
enough TO crust them over quickly. Bake
three quarters of an hour.
Bring them to the table hot-they VIII
be lust thick enough TO split; Will be
tN Wit
Better them and you will have delicious
coril-dodgers.
CORN MUFFINS.
Or take these ingredients:
cups of cornmeal, sifted with tea
spoonful of salt.
1-2 cups OF rice.
teGspoonful mot heaping) OF lard.
Enough boiling water 10 scald IL all.
and leave II thick.
eggs well beaten.
one half teaspoonful saleratus.
Enough sour milk TO make rather thin
batter.
Grease your gem pans slightly with lard
Eve use southern mufiin-rings. and like
them better, and bake as you baked the
corn dc dgers.
And you will have some royal mullins.
CORN BATTER-CAKES.
The same recipe (batter somewhat thin
ner) cooked on a griddle will make very
nice batter-cakes. For the latter our cook
steams the cornmeal several hours. 1t is
more heaIthful for the children than II
taken raw and cooked quickly on a grid
die. The flavor OF the cakes is somewhat
changed by this previous cooking OF the
cornmeal--slightly injured. j think, but
the cakes are more digestible. In trou-
blous times, when eggs and money are
scarce, we use one egg for these recipes.
and say II is as good as two dt isn't quite).
The muffin recipe. with about teacup-
full Of finely mashed pumpkin. baked in a
dripping pan In q single cake an inch
deep. makes what we call pumpkin bread,
and Is very good.
Don't try these recipes with yellow
cornmeal. II is OF no use. You can't
succeed. The white meal Is Just about
fifty times AZ delicate.
Make them strictly according TO direc-
tions (the addition OF rice adds delicscy
az well as nutrition) and then II you don't
pronounce them capital you don't like
cornmeal.
A word IN your ear: Feed your chill
dren largely on cornmeal II you want
them 70 have good bone, good muscle,
good teeth. and 10 be altogether good and
handsome. GRIFFITH NICHOLAS.