The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-11-07
THE sun. SUNDAY. NOVEMBER Z, 1897.

that in most cities. and Il Il common enough IN
the country. There q no trouble apon6 inc
meal, but wo doubt whether n b sh1 Toned eolored
damsels who are turned out by our Fl, pHnne
schools are not the adopts that our No S,a sc hnn.
speeding pan Of dough would. BIO c%oniured into
shape BY such unskiilod hands. And then we
may doubt whether corn bread can p9 cooked III
Tho Indians laid their dough cakes, between
layers OF forest leaves, or upon inc n 11cndn ~ II,
cake a very luscious product, indeed, when
one has w6etted his appetite for 1t by a long
the noscakc is so called because 1t was oriEi;;
nally baked upon a hoo-th9t ever rShhy ana
useful instrument OF Hgr,S cIion' Hut later on on
cooking utensils were manufactured, which
took the place of the humble hoe. 80 too,
while it went through thu. process OF beGominE
well-iono ashcake. In Mr.. lanes -Sholr IN
S SidUnts; Of T Sorder eH iife IN K %snS p.! we observe !,
that there the fayorite shingle for this purpose
was cut from tho ash tree. In eastern VII,
ginia and North Carolina q cypress shlngle was
generally used, but any sort would do where the
best was not to be had. a, rooro
IN the olden days. especially shortly, after hog;
killing time. For the composition of this bread
~ was necessary not only to have cor ogh meal o4 II
could be- baked either as an ashcakc in the
ashes or as a pone in an oven. -.
use OF ornInea for human food is that In most
countries tho Family baiing Is zone only , on,G
Is not as paiatsblo when cold as when hot.
Hence our transatlantic friends and kinsmen
have never esteemed cornmeal highly for fam
lily. food. They buy 1t nowadays in great guam
titles, but use It for the most part as cattle feed.
served with rationS Of -four, but ottonsr with
appetite which made him relish corn bread,
hSs Gr SS'd VA, In o, eis % Wi,Sass oodyIns Utensils or If,
and found 1t advantageous to cook ashcakes.
The average Johnny Reb asked no greater
l%uxuries than a good, big ashcako and a can;
generally get; but butternilk was a rarity. For
1t the country was secured by soldiers afoot or
mounted, and these fellows came to be known
Cornmeal was cooked in all possible ways by
our soldiers; and there were numerous mon
great Chefs" but they had always the ad.
vantage Of feeding half-famished men-.your 4.
men, ttoo. Under such circumstance It is. tho
that is most looked after. However, our army
cooks won great praise IN their day and genera;
s eo@n b snd al ai 81 than aSspi snSw h %Sie sS m MeEe 6 s4en
compounded of meal and flour, and were baked
IN a greasy frying pan and had to be frequently
wont to do by bouncing them high into the air
down upon the '"othor' side.
ton, which Is: Why l. II that corn bread Is not
as much In vogue rs formerly IN The South and
S tSs no~s;nr s nUnef hsxs m ane m 100 ri v f36f i. a an.
forced absence from our boards, but, there must
be other reasons, II 30, whay are theyl Have
good as, and flour better than, formerly. or is II
that we have been Yankeeized in this respect
as in some othersi
We ask the attention of the Washington AID
ministration to these questions, hoping that II
will not only be able to secure the general use
of our Cornmea abroad, but that 1t will be able
to revive the use Of It upon n more extensive
scale by our own people.