The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-05-09
CORN MEAL DISHES.
BY Louis Role.

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 good
southern nanny 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 exp .r'ience reduced corn bread
cooking to a science, and her work, so
justly famous, is ever appreciated.
Some years ago investigated this sub
ject from a cooks standpoint and OBJ.
tanned recipes that l have found of great
value, some of which l will give below.
One thing l must insist upon in you:
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 l 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, a saltspoonful of salt and
a teaspoonful of saleratus dissolved in
water or sour milk; beat to smooth
batter. Bake in quick oven In creased
baking pan If buttermillk 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 q little water and mix into
the batter with a teaspoonful 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 little salt; when well mixed
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 been
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 table,
spoonful of melted butter or lard. Bake
slowly in a deep dish.
CORN MEAL PANCAKES.
Beat separately the yolks and whites
of three eggs and add them to one pint
of sweet milk: add enough corn meal to
make thin batter, putting In as you mix
it a little salt, tablespoonful of melted
butter and twice as much sugar. Have
your pancake pan very hot and put In a
goods sized piece of butter, enough to
spread on the bottom of the pan, put In
a large spoonful Of the batter, spread
out to required thickness brown on un-
derside, turn and brown the other. A
thick iron frying pan serves nicely as a
pancake pan. Corn meal pancakes should
be buttered when hot and served hot
with maple syrup. Many people butter
them, sprinkle over them little nutmeg
and fold when hot.
Try any one of the above and you will
| like them, with the possible exception OF
the spoonbread. That is a novelty, anC
| yet deemed to be Incompatible by those
| who have frequently eaten 1t.