The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-05-18
CORN MEAL DISHES.
BY Louis RODE.

IN one respect the United States beats
the world in the line of cookery and that
d 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 a good
southern NANNY" can cause any OF
them TO blush when corn cake Is TO be
produced. No southern table Is complete
without It's 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 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 have found OF great
value, some of which l Will give below
One thing l 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 viii 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, a saltspoonful OF salt and
q teaspoonful of saleratus dissolved In
water or sour milk: beat to a smooth
batter. Bake in quick oven in 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
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.
cat together the yolks OF three eggs.
one pint of scaIded corn meal. one pint of
buttermilk, one tablespoonful of melted
butter and little salt; when well mixed
add the whites of the eggs that have pre-
NlOuSly DSen Dedleil W u iioth anu - 10"
spoonful of saleratus dissolved In cold
water. Mix very thoroughly and bake
in muffin pan in a 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. 1--WE
eggs, one teaspoonful of salt, one of
ealeratus and at the last moment a table
spoonful of melted butter or lard. Bake
slowly in deep dish.
CORN MEAL. PANCAKES.
Beat separately the yollSs and whites
of three eggs and add them to one pint
of sweet milk; add enough corn meal to
make a thin batter. putting in as you mix
II a little salt, a tablespoonful of melted
butter and twice as much sugar. Have
your pancake pan very hot and put in a
good-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 UNI
derside, turn and brown the other. A
thick iron frying pan serves nicely as
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, and
yet deemed to be incompatible by those
who have frequently eaten 1t.