Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-12-20
CORN MEAL DISHES.

CORN MEAL DISHES.
Indian Corn Maize.
In Europe, corn means all grams useo IN n
making bread; wheat, oats; parry aiaH
rye The Indian corn of the Cnlted states
is there known as maize. This is a distinct
~ American grain. though recently SuI-
rope. Only in southern Europe can II be
relied upon a a successful field crop. Out
side of its own native country it is compare
lively unknown as a vegetable, or pre-
nared and eaten as such while in its green
and succulent state. The adoption OF the
Valuable food adjunct is just being put in
to practice among the laboring classes
abroad.
The Origin of the Species.
Indian corn. or maize, was originally
higher attitudes. 1t was distributed as a
i2od plant and raised as regutL {ad Sop
by our early discoveries. While easily cui-
tivated, and adapting itself to varie9 c Gu
mate. il differs from other members OF the
cerealia group in its manner OF reproouc-
ton, not being provided with the same
means for dispensing its seed, the gram pc
enveloped in a thick, tough wrapper OF
many folds.
Its Various Forms.
The best-known preparations in this
country are the pearled grains, known as
samp, or hulled corn; the corn homlnS,
which is the white, corn denuded OF the
husk or bran and broken to the size or
peas. Fine hominy. a grade of corn broken
to the size of wheat; the fine hominy grlts
yellow granulated and finer white hour. IN
these finer forms use it principally for
mush, breads and pudoings.
Amout of Nutrients.
1t has been ascertained by chemical
analysis that maize. or Indian corn, CON
tains the largest amount of fat of all the
Gereasi although Bauer to oa,s
Compared with potatoes. in point OF hutTl-
ton. corn meal gives four or fve times ne
amount OF food value obtained from Tue
former. While il cannot of course, super
sede the wheat preparations, being much
poorer than wheat as hesh-formers, there
is considerable difference in the cost of the
best grades and among classes whose &C
equations require a greater amount of
physical exercise and resistance to colo
weather il should be more generally used,
furnishing, as it does at a nominal cost, tIie
elements to produce force and heat as well
as to store up no small amount of energy;
while, at the same time, its fatty cons THU
substance, acting as mediator, as II Were
Corn may be added TO any diet list that l.
not restricted absolutely to purely liquid
foods. But in order to suit all conditions
and avoid any danger of d1fhculty IN d.
costing it, as this is found to be ire
quent objection to its use, one must have
the necessary knowledge of the nature oil
the different grains.
White and Yellow Meal.
Our southern friends scorn the yellow
corn meal. True, the white is much more
delicate in flavor than the yellow, which
has a peculiar taste which is objected to
by many. This is largely due to the great
cr amount OF fat contained in the yellow. If
the yellow meal is kept long time this oil
is apt to become rancid, and the meal ac-
quires a very bitter, Unpleasant flavor
Aside from this fact, there is the same diff
ference in the southern grain of corn as in
the wheat. The starch granules in the
grains being softer. are more cas-
lily disintegrated. and the southern mea!
Nature can well adjust her supplies to
requirements. The hard, gra1ulated meal
Is used more generally for feeding and fat
tening animals and on account of its rich
ness in the requisite qualities. is well suited
10 this purpose, especially in the climates
For the city dweller, who lives in the al
most constant temperature of summer IL
the modern: steam-heated houses. the
white meal Is better adapted to both palate
and bodily needs.
Not Suitable for Bread.
Unless mixed with wheaton -four, corn
meal cannot be made into bread except In
the form of light. small breads raised with
eggs and baking powder. This is owing to
the deficiency in gluten
ScnId the Meal.
One common fault with most cooks not
raised well-Versed in corn meal dom
:. that they neglect TO scaldi their meal be
lore making il up into their batteTs. The
granulated corn meal requires even more
than SCalding in order to make 1t digeStihle
or most stomachs. 1t should be first made
nto a mush and then into a batter, other
wise it is swallowed in partially raw state,
and the digestive organs resent their i'm
yestion which should be accomplished by
he cook and her efficient assistants-heat
ana water.
CORN DODGERS-This is how our
southern neighbors make the plain corn
bread generally used for dinner: Take
white corn meal, sift and measure one and
4 half cupfulS; add a teaSPoonful of salt,
teaspoonful of shortening and one and
one-half cupfuls of boiled rice. Mash the
stirring all the time. three cupfuls of boil
ng water. The batter should be just thick
-nough TO keep us shape, and not run.
NTH large spoon drop the batter on to
he tins so as TO make little cakes. Bake
n an oven hot enough TO crust over quick
y. They should be just thick enough to
pitt open in two layers. moist inside and
rusty outside. Butter them while hot.
Do not put sugar in your corn bread made
# white corn meal, is the sweetness in the
neal should be sufficient to make the bread
'alatabIe.
CUSTARD CORN BREAD-This is some
lines called spider cake Mix together a
upful and a half of white corn meal half
of sugar Gf for tea cake).
Stir a sCant teaspoOnful of soda into a cup
ul of milk. Mix with the meal; then add
ream. Beat the batter thoroughly. Put
Tablespoonful or two of vegeta Die fat INTO
medium-sized spider or frying pan. AS
Don s the fat is heated, turn the pan about
o that every part will be oiled; then turn
sr a cupful of sweet milk, holding the cup
lose to the batter while pouring. Do not
pider at once into a hot oven. Bake from
twenty-five to thirty minutes. This bread
Then properly made and baked, resembles
baked omelet. and when cut the last /
upful OF milk will be found in creamy veins
through It. When baked lift carefully out
n to a hot plate, and do not cut until IL
oes 10 the table. This bread is relished by
many who cannot eat the coarser kinds of
orn bread.
Readers of this paper may secure a copy ]
( Ida AneS Willis Booklet of Christmas
Dinners by sending l0c to cover postage and
rinting to her address, 7I9 Chamber OF
commerce Bldg, Chicago. The recipe for
ld-fas hioneo Plum Pudding contained in
his booklet is alone we'll worth ten times
ne cost. The recipes are OF great merit
nd thoughtful women will preserve them
18th other precious things.
IENUs FOR EVERY DAY IN THE
WEEK.
SUNDAY.
BREAKFAST.
ereal Biscuit. Stewed Black Figs. Cream,
Fried Oysters. Lemon Butter,
Dreamed Potatoes,
Pan Cakes. Maple Strip,