The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-04-18
oLD-FAsH1oNED CORN BREAD


Has Real Old Fashioned Cornmeal
The greatest difficulty about making
corn bread at it's best is to get the
right kind, the old-time kind, of corn
meal Where 1t is obtainable the rest
IS easy or Is only a matter of labor
eggs, SALT water, and butter. The
loury commercial stuff sold In the
stores will not do. Most people know
to their sorrow already what kind of
bread 1t makes. The right kind of
cornmeal Is absolutely required to
make the right kind of corn bread
PONIES, hoe cakes, griddle cakes, ash
cakes, Johnny cakes, butter cakes, or
any other.
We can speak with authority. and of
recent happy experience. We were
familiar with good corn bread before
and during the war, and know 1t when
we see 1t. We see it now at long in
tervals, but have seen 1t and heard
IF 1t repeatedly during the past week.
A thoughtful friend sent us a week
ago a barrel of 1.-The old-fashioned,
coarsely ground meal" which he had
ground under his personal directions,
from selected Southern grown corn.
We divided the contents of the bar
rel with number Of appreciative
friends. and their reports have been
coming in daily. One had enjoyed
corn pones" again for the first time
in half a generation. Another had
been breakfasting on the batter
cakes of his boyhood. Another bab-
bled of green fields and miilponds, and
other scenes of his youth, to which he
had been translated by the appetizing
fragrance of the real cornmeal In the
real corn bread on the dinner table an
hour or two before And SO on. All
the tributes and testimonials were to
one effect. 1T was the old-time corn
bread, in all its glory"
The explanation of its excellent quail
ity is best made in the letter of the
friend who supplied the meal of which
1t was made. He says:
Il think l have found out why we
consider the commercial meal of to-day
inferior to that we knew when boys.
In, our day the corn for the purpose
was selected. e., only good ears were
taken, and of this the decayed, incom-
plete, and undeveloped grains We're not
included in the corn sent to the mill,
and, In addition, the mill ground slow
ly and without unduly heating the
product, Commercial meal is made by
wholesale,-a all. the:fgrains regardless of
the decay or other defects of portions
and the mills run at high degree of
speed producing heat and consequent
deterioration, This is what l say in
defense of our position when opposed
by those who tell us that the difference
is in taste and appetite between youth
and those of maturer years"
The meal he sent was made of sound,
fresh Southern-grown corn, and was
ground slowly. 1t was clean and
coarse, or granular, not 1oury" 1t
smefled sweet and was sweet 1t
would keep for months when the
'commerciaP' meal, ground by steam
from kiln-dried and tasteess Western
commercial corn, would sour in a week.
1t was 1.-THE old-fashioned. coarsely
ground meal, with some substance to
it, which the old-tim cooks had to
deal with. 1t came all the way from
Virginia.
The wonder is that some one of the
grain mills in South Carolina does not
make a specially of providing such
meal for the local market at least 1t
would be a good business for any mill
who would devote due attention to the
preparation of the product to insure
it's excellent quality, and then let the
public know where it can be found
when it Is wanted. S. G.
News and Courier.