Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-05-17
Good Cookery.
.r copyrighted.
" ~ ssySJ
CORN MEAL DISHES.
: BY Louis Role.
copyrighted.

IN one respect the United States beats
the world In the line of cookery and that
Is In the use Of corn meal. The French
and italian chefs rightly boast of their
superiority in the making of soups
sauces and many entrees, but q good
southern "mammy" can cause any of
them to blush when corn cake Is to be
produced. No southern table is complete
without Its corn bread at least once each
day, and strangely enough that people
never seem to tire of the dish, The col
ored lady who does the cooking has by
Years Of experience reduced corn bread
cooking to science, and her work. SO
justly famous. is ever appreciated.
Some years ago investigated this sub
ject from a cooks standpoint and OBJ
tained recipes that have found of great
value, some OF which will give below.
One thing / must insist upon in your
trial Of these recipes that you in every
case stick to the text; as. for instance,
where saleratus and sour milk or butter
milk is used, don't try to improve on the
recipe by using baking powder and sweet
milk, because the result, will not be the
same and you will not get what wish
you to have. In most cases, however, you
may use sour milk In the place of butter
milk where the former is suggested or
vice versa. We will first try the
PLAIN CORN BREAD.
Mix one quart of meal with one pint of
sour milk and add one tablespoonful Of
melted butter, saltspoonful OF salt and
a teaspoonful of saleratus dissolved in
10. II, 90 nr,t1 !,
batter. Bake in quick oven in a creased
baking pan II buttermilk is used in place
of sour milk you may use half table,
spoonful of lard in place of the. table,
spoonful OF butter
BREAKFAST CORN CAKES.
To one quart of corn meal pour boiling
water. stirring until all the meal is wet;
| add sour milk or cream enough to make a
| thick batter; dissolve a teaspoonful OF
| saleratus in little' water and mix into
T, the batter with a teaspoonfu of salt.
| Bake in buttered pan in quick oven and
serve hot.
MUFFINS.
Beat together the yolks Of three eggs
one pint of scalded corn meal, one pint OF
| buttermilk one tablespoonful Of melted
butter and a little salt; when well mixed
add the whites ofthe eggs that have pre-
viously been beaten to froth and tea
spoonful Of saleratus dissolved in cold
water. Mix very thoroughly and bake
In muffin pan In quick oven.
| SULPHUR SPRINGS SPoONBREAD
To a cupful of meal that has beer
scalded in three times that amount Of
water add three cups Of buttermilk, two
eggs, one teaspoonful Of salt, one Of
saleratus and at the last moment a table
| spoonful of melted butter or lard. Bake
slowly in deep dish.
| CORN MEALPANCAKES.
Beat separately the yolks and white.
OF three eggs and add them to one pin
OF sweet milk; add enough corn meal t.
make thin batter, putting in as you mi,
II a little salt a tablespoonful ofmeltet
butter and twice as much sugar. Hav'
your pancake pan very hot and put In {
good-sized piece of butter enough I,
spread on the bottornaof the pan, put IL
a large spoonful of the batter, sprea,
out to required thickness, brown on un
derside. turn and brown the other. 4
thick iron frying pan serves nicely as ;
pancake pan. Corn meal pancakes SHOULD
be buttered when hot and served no
with maple syrup. Many people butte
them, sprinkle over them little nutmei
and fold when hot.
Try any one Of the above and you vii
like them, with the possible exception 0
the spoonbread. That is a novelty, an
yet deemed to be Incompatible by thos
who have frequently eaten it.