Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1900-05-10
: CORN MEAL. DISHES.

In one respect the United states o'a'S
the world H. thc line of cookery ana tina
Is in the use of corn meal inc tren' u
and Italian chefs rightly boast oil th,ir
superiority in the making Of soups,
sauces aud many entrees, but good
-outhcrn nanny" can Caus" any "l
.hnw to blush when corn cake Is 10 ho
roduced so southern liable l. complete
without its corn bread at least once 'arh
Jay. and strangely enough thdt people
never seem to- tire OF the dish. u" col
ircd lady vino docs The cooking has by
wears of experience reduced corn bread
cooking to science. and her work, 50
Justly famous Is ever appreciated.
some year, ago I investigated ,hiN sub
Je,i from cooks standpoint ana or
tainod recipes that ! have found ul great
value. some OF which | will CIV" below.
enc thing I must insist upon IN your
trial of these recipes that YOU in every
4so stick to the text; as, for instance
l.rc sllcrHtus and sour milk or pH'irr-
I. is used. don't try to impruV" ON the
tpc by using baking powder ana sweet
H. because tho result Will not 10" Inc
atnr and YOU viii not get what WISH
Nuu to have. In mos cases. however. You
may MS, sour milk IN the plac" ~ hGttor-
milk where tho former is suggested OF
vice versa We will nrst try tn"
PLAIN CORN BREAD.
Mix ono quart of meal with one pint or
suur mill, and add one tablespoonful OF
melted bu,ter. q tablespoonful ot salt ana
n teaspounful of sal"ratus dissolved IN
water or sour milk beat III Smooil =
batter Bake in a quick oven in a Erea S"o
baking pan II blttormlk is us Il N
place OF sour milk YOU may use half a
tablespoonful Of lard in place Of the table
spoonful Of butter.
BREAKFAST CORN CAKES.
70 one quart Of corn meal pour boiling
water stirring until all the mea l. Wei
sdd soul milk or Cloam enough 10 VIA ke Z
thick batter; dissolve teaspooniu' 81
saleratus ir a little water ami mix 'a't
ihc batter with q tea~poouful Of salt
Bake in buttcred pan in quick oven aho
BerVe hot
MUFFINS.
Beat together tic yolks Of three eggs
one pint of scald"d corn meal, one pint o'
buttcrmi,k. one tablespoonful of meltet
butter and little salt; when well mN''
aId the mites Of the eggs that nave pre-
viouslv been beaten to a froth ana tea
spoonful Of saleratljS dissolved in cole
water. MiA very thoroughly ana hah'
In muffin pan in "a quick oven
SULPHUR SPRINGS SPOONBEEAD.
TO a cupful Of meal that has heci
scalded in three times that amount %
water add three cups Of butermllk, 1--WE
eggs. one ieaspoonful of salt, ole y
saleratus and at the last moment a table
spoonful of melted butter OF lard. Bak'
slowly in a deep dish.
CORN MEAL PANCAKES.
Beat separately the yolks and white
of three eggs and add them to one pm
of sweet milk. add enough corn meal t.
make a thin batter. putting III as you ml'
st a little salt, d tablespoonful OF me!te'
butter and twice as much sugar iiaV'
your pancake pan very hot and put IN
good. sized piece of butter, enough Il
spread on the bottom of the pan put II
"a large spoonful of the batter, spread on
10 required thickness. brown on under
side. turn and brown the other. thicl
iron frying pan serves nicely as a pancdh
pan Corn meal pancakes should be bat
t.red when hot and served hot with ma
pc syrup. Many people butter them
srrinkie over them Il little nutmeg am
foll when hot.
Try anyone of the above and you vii
like them. with the possible exception q
tie spoonbread That is q novelty, an
yet deemed to be- Incompatible by tnos
who have frequently eaten it,