Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-02-14
CORN BREAD.

CUM oUeAO.
buy that 10 may i've and noS de-
From times immemorisi special honors
have been claimed by certain localities
tor culinary knowledge and skill In pre-
pairing dainty dishes. As Ia Tho Merry
Wives Of windsor" Banbury cheese h
mentioned. and Falstsff says that
"Prince Halts brains were thicker than
Tewkesbury mustard" Bologna and
Gottenger have long been celebrated for
saussges, ~ II England for her York
shire hams, wiltshire bacon and Stelton
cheese from their historical associations.
In our own country different sections
have gained repute In this line, and none
more widespread or deserving than that
accorded the corn bread Of tho south.
Professor Atwater states that the
highest nutritive quality Of any kind Of
food Of specified value Ia found In
cornmeal, and that In ten pounds there
are eight pounds OF actual nutfiment.
Considering this fact, it 10 q matter OF
surprise that Its use Il 30 limited.
Southern housekeepers explain the cause
making and baking corn bread Ia known
only TO our negro cooks, and all who
have been 80 fortunate ~ to partake OF
the delicious corn cakes, mullins, hoe
cakes and egg bread at southern tables
will no, gsinsay the assertion.
The first requisite IN Masking good corn
bread is properly ground mesl, and
TO the absence Of Il In the city kitchen IL
largely due the uniformity OF this article
OF diet. Meal ground too fine and too
rapidly by the modern steam mill loses
It's vitality, and makes heavy, soggy
bread. In rural localities OF the south
(and there are yet many, where the old
fashioned water mill Is still an ins,itu-
ton, the best meal Is made OF white
fiinty corn, carefully selected from
among the most perfec, ears OF the corn
pile.
There are still living a few old negro
cooks who yet adhere TO the idea that
corn bread to be good must be baked on
the hearth In an oven with bot Goals
underneath and on top OF the lid, but
experience teaches that the 5skiux may
&c quite rs satisfactorily done In the
oven Of n modern range, u the heat IL
properly regulated and an old santie
does the mixing.
The recipes here given are those used
In southern households for several gen.
crstions.
PLAIN CORN BREAD.
Sift pint OF corn meal, add a tea
spoonful Of salt, and cold water sufficient
to make into stiff dough. Make out 10
pans, and bake In very hot oven.
HOE CAKES.
Sift a quart of meal, add teaspoonful
Of salt. and hot (rot bciling) water TO
make still dough, cool with sweet
milk, spread on creased griddle and
bake until brown on both sides.
CORN NuFFlSs.
Break three eggs In bowl, add tea
spoonful OF salt, n tablespoonful OF lard
pint Of bu,termilk. small spoonful oil
sods. and cornmesl to make still batter
Beat well. and bake 10 wellgrcased
muffin molds.
| CORN GINS.
Into one pint OF sweet milk sift one
Quart OF yellow corn meal, and tea
spoonful Of salt, Let stand over night
When ready to bake, add one heater
egg, hslf-fill little gem psns with th'
mixture, and bake 10 quick oven.
CORN BATTER CAKES.
Beat two eggs In bowl with quar-
OF sour milk, sdd s teaspoonful elch o.
soda and salt. a tablespoonful OF meltec
butter, and three cupfuls Of sifted corn
meal. Drop In large spooufuis on
very hot, creased griddle, bake brown
and serve with maple syrup.
JOHNNY CAKE-AS OLD VIRGINIA
RECIPE.
Sift quart OF corn meal In bowl
pour pint Of warm water In the centre
and mix gradually into batter, add
tesspoonfnl OF salt. Beat until light
and spread thick on n smooth board
Place upright before clean fre, an'
bake brown. When done, cut Int
squares, split. butter and send to tn
table hot.
VIRGINIA ARK CAKES.
| "a bread much used hundred year
sgo, and said to be very sweet an'
wholesome
Sift quart Of corn-meal. add a tea
spoonful Of salt and warm water q
lmske a stiff dough work well, form int
round. f7st cakes. Sweep clean plsc'
on the hearth, put the cakes on sn'
GOV r with hot wood ashes. when done
wipe and rub well. Serve with broile'
bacon, or small game. The old negr'
cook sometimes placed cabbage leave
under and over the cakes before cover
ing With ashes.
LIGHT CORN BREAD.
| This bread was very popular In tn
esrly settlement Of the south for bar
becues.)
Scald quart OF milk, add three cup
fuls OF sified meal, stir until well mixed
land set In n warm place until light. Adj
a tesspoonful of salt, turn In gresse'
pan and bske.-rable Talk.