The Pascagoula democrat-star., 1901-05-03
ENGLISH TO HAVEIT.
OUR CORN BREAD WILL DE INTRO.
DUCED IN THAT COUNTRY IN ALL
IT'S DELIGHTFUL FORMS.


man was secretary OF agriculture. re.
newed efforts are to be made TO more
fully acquaint benighted Europe with
the use and value OF corn bread.
Especial efforts at missionary work
are to be made in Germany. Once the
intelligent use OF corn meal Is under.
stood by our friends across the water
ii will become component part, a
permanent feature OF every larder's
supply. The Kansas City Times says:
There is no reason on earth why the
European people should not take kind.
ly and voraciously to cOoked, baked |
and fried cornmeal In all its different
moods and lenses II it Is scductively
prepared.
"Aye, there's the rub"
A contemporary declares that the
only State where corn ponc is palatabe
and attractively baked is Kentucky.
The writer OF that statement is evi.
IDENTIFY swayed by State pride, which
is pardonable but not calculated to
give "A high opinion OF his enlightcn.
ment on the relative merits and ma.
tive heaths OF genuine corn bread con-
coctors. Whatever Kentucky knows
Of the possibilities and varieties Of
toothsomencss that resides in ground
corn as IA table delicacy she learned
from Virginia, where ''hOnlny with
pork gravy" corn pone fritters, corn
dumplins, lye hominy and all other
attractive forms of preparing corn or.
ignated and whence they were spread
all over the younger portions OF the
Union.
II the government wants to make
Europeans banker after corn bread
with degree Of voraciOusness that
will bar Chicago hereafter from being
able to corner the visible supply OF
that cereal, $50 full OF liquid and solid
refreshment, let it fit up its corn
bread kitchens in European countries
and see that they are presided over
by Virginia cooks. for that State is
truly the maternal parent Of the lash
cake" and its offspring as it is the
mother OF Presidents.
Kentucky's knowledge Of the use
and possibilities Is cheerfully cOnced-
ed, while Virginia is admittedly a
past master in the art Of corn meal
cookery, but Mississippi ranks with
the highest in the intelligent use OF
ground corn in all OF the pr0tean
forms in which it appeals to the appe.
titc. With thousands Of Mississippi
people corn bread is the only bread,
with an occasional indulgence in hot
biscuits in the morning perhaps for a
change. With other thousands Of
Mississippians who have the means
and the capacity tn enjoy the best OF
everything, corn bread is prime tav.
orite. Corn bread Is not confined |
merely tn a mixture of meal, salt and
water, baked to the density and ten
sile strength Of brick, but it has
many attractive forms and varieties. !
There is the corn pOnc OF meal and
water. OF meal and bu:termilk, crack.
lin bread, fatty, or shortening bread,
pumpkin bread, egg bread, mullins,
h0ecake. johnnycake, aShcake, corn
frittcrs, corn meal dumplings, mush,
etc. Properly prepared and cooked,
corn bread is not only palatablc. but
exceedingly nutricious and lealthful.
Corn meal has per cent less water In
IL than the -four Of wheat, barley, oats
or rye; it contains only from to 2 per
cent less tibrine, albumcn, ETC.; it con.
tains nearly as much starch, sugar,
etc, and more than oatmeal contains;
it contains four times as much fat as
wheat -four, rye meal and barley meal
and = per cent more than oatmeal: II
contains 10 per cent more carboniier.
Gus matter and is from only ! 10 ? per
cent less nitrogenous. Its total nu-
triment Is greater than that OF either
| OF the other hours and meals men
toned.
j Bread.making- is an art 1t Is as
difficult to make corn bred properly as
IL Is to make any other kind OF bread.
Good corn bread is comparatively
rarity. Many who think they know
how to make corn bread have no con.
ception of the possibilities Of the corn
meal 10 the hands OF an expert. Our
European friends will need instruct.
ors to teach them the art Of corn
bread making and the many ways 10
which corn meal can be served as
food. But let them use only meal
made from white corn. Yellow corn
meal is fit only for hogs and cattle.
Corn meal made from hard, white corn
and ground slowly on an 0ld.fashion.
ed water mill, and unb0ltcd, but
simply sifted, is the only corn meal Ut
for hum an food
| The Dawn Of Light Of Walnut