The citizen. (Frederick City, Md.) 1895-1923, 1900-06-29
THE USES Of CORN MEAL
MRS. RoRER SAYS 1T is ONE OF
THE BEST FOODS.

Comfortable Cakes.
During the six months of the world
fair at Chicago corn kitchen was
conducted in one section of the wo-
mans building by Mrs. Sarah Tyson
Rorer of Philadelphia, the well known
lecturer and authority on cookery,
under the auspices of the women of
Illinois, large sum having been set
aside for that purpose. Cooking de-
monstrations were given daily, as
We're also lectures on the food value
and properties of the cereal, and they
were attended by thousands of Wis
itors to the fair both men and women.
a Brooklyn Eagle reporter had talk
with Mrs Rorer a few days ago on
the subject of the expectation of corn,
its food value and the possibilities of
the substitution of the cereal for
wheat.
Enormous quantities of corn are
raised in this country" said Mrs. Ror-
er, land the demand from the home
market has never been equal to the
supply, although much of it is used in
the manufacture of whiskey. The
previous attempts to create demand
for our corn in foreign markets, how
ever, have not proved a success ex-
cept among the brewers. Minister
Phelps tried it in Germany, but the
results were not satisfactory. The
trouble is, | think, that we have tried
to induce the Germans and others to
eat our dishes instead of inducing
them to introduce corn meal into
some of their dishes. That is the
only way that the French people, who
are the finest cooks in the world, can
be induced to use corn. For genera
tons they have used wheat and have
become adopts in it's manipulation.
While l was at the fair we exported
corn meal to Africa, Japan, the Scan
dinavian peninsula, England and a
small quantity of corn -four to France.
The Japanese use corn meal for sugar
AhohAh6' OlCdI QuelAIiIlCo Vi WuOl0
corn were exported for brewing pur-
poses"
How about the nutritive qualities
Of corn?" Mrs. Rorer was asked.
Much has been written on the
value of Indian corn or maize as a
substitute for wheat, but the grave
mistake has been made in CHASING
it at par with wheat as a tissue build
er, ignoring the fact that corn meal
must be kiln dried to be easy of d.
gestion and should have the germ re-
moved to insure it's keeping qualities.
AS a food for cold climates, corn is
most valuable, being rich in fatty
and starchy matter, two heat giving
elements. When, however, the germ
is removed, the fatty matter is also
partially removed in consequence of
which the meal does not so quickly
heat and become rancid. Beans and
corn would be valuable food for the
maintenance of armies. During the
Franco-Prussian War the soldiers
were given as concentrated pe@ect
food sausages made from a mixture
of bean and corn meal. The Amer
lean Indian by reducing corn to the
finest powder and mixing with it beef
or buffalo meat fibre has a perfect
food in small compass to carry with
him on his hunts. If the Irish peasant
could be induced to substitute corn
meal for his potato, he would without
doubt be a much better fed individual.
Personally, l am fond of corn meal
and we have corn bread in our family
every day, made after the following
recipe:
Separate two eggs and add one.
half cup Of milk to the yolks, one and
one-half cups of corn meal, one table
spoonsful of butter; beat thoroughly,
add one teaspoonsful of baking pow
der and the we'll beaten whites of the
eggs. Bake one-half hour in a hot
oven. For those who do not like soft
bread the batter should be poured in
very shallow tins so that the bread
when baked is little more than two
crisp crusts."
''If there is so much more of de-
mand for wheat than for corn, why
is not the former grown in place of
the latter?"
Because the corn soil will not pro-
duce wheat. In the West they use
corn for fuel and it makes the best
kind of fuel"
NHor, rana1 hA kAI
wheat with satisfactory results?" was
asked.
''In some instances, yes. 1t is ex-
cellent for souffles and similar dishes
However, if We find a foreign market
for our surplus corn, we must, as
have already stated, try to have the
foreigners use corn meal in their food
and not ask them to eat our corn
bread and pancakes
Indian griddle cakes--Scald one
pint of yellow meal with just sufficient
boiling water to moisten. Do not
make it soft. When cool add one cup
of corn flour, one pint of milk, beat
and stir in three well beaten eggs;
add one teaspoonful of salt and two
teaspoonfuls of baking powder. Bake
on hot griddle.
! Indian pudding-Chop fine a quarter
pound of beef suet. Mix with it one
pint of Indian meal. Put one pint of
milk in double boiler, add small
piece of stick cinnamon; when hot,
stir in the meal and suet; take from
fire. Add half cup of molasses, half
( cup washed currants or washed Sui
tanas; cover and stand aside over
night. In the morning add three eggs,
] l. - IL =.