The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1901-12-06
GOOD CORN BREAD.
OF Growing Importance Is The Problem
This urea, Southern Delicacy.

lnis urea SOuinern DeliCacy.
II was wisely said that if man
could discover how to grow two
blades of grass where one grew be-
fore he would be banefactor 10
mankind. 1t may be said no less
truthiully that if one could intelli-
gently pioneer the way to popular
lze the use Of corn meal as a bread
stuff throughout all the countries Of
the world, se would deserve to rank
among the greatest beneiactors OF
the age.
Much has been written on this
subject OF late. some things good,
but rore that is idle and mislead-
ing. Fanciiul recipes for making
bread of corn meal bave repeatedly
appeared in the columns Of the
press, with directions for improving
the quality and flavor by the adii-
ton Of foreign ingredients. such as
sugar, flour of other grain, spices,
etc. Any and all of these would be
discarde I by good cook in a corn
bread country, trained and versed
in the simple art Of its preparation.
How 10 MAKE Ir.
What of the methods Of making
good corn bread2 La he first place.
discard f,om all experiment the one
hundred or more recipes one may
have read in the columns OF the
newspapers and periodicals, FOR mix
ing sugar. spices d half iozen
other alien Ingredients sure To spoil
the natural flavor of the bread. II
ii is practical consult some house
wife among the people of the corn
belt, trained aud familiar in the ira
ditional customs of her ancestry, or
who might answer almost "a well, /,
III to be found call TO assistance
some old negro NANNY" up in
the kitchen of a good mistress
the ante bsllum days, and who has
not forgotten the cunning OF her
hand in the art Of cooking. But
few such are left.
Fortunately, we have at hand
some such instructions Of expert
ence to guide Us. Nearly thirty
years ago the ladies Of the Presby-
terian church, Paris, Ky, con-
ceived the idea and put on foot the
the plan of soliciting contributions
of recipes for the preparation and
cooking of viands of every kind
known to the best households in the
country. Only ladies who were
known to excel in the culinary art,
and whose fame had gone abroad for
their success in preparing special
dishes for the table, were consulted
The recipes thus collected were
printed in a volume Of one hundred
and seventy pages, and copy OF
the "Blue-GIass Cook Book, ~ is
the authority in culinary art in
Kentucky. On the title page we
read that it contains nearly one
thousand recipes, such a have been
used by the b=st hoIsekeepers OF
Kentucky and other States. Among
the recipes given those for making
bread OF corn M cal receive due at
tention. From these we quote:
Plain Corn D)dger To a quar-
of meal mix well one tea-spoonfull
of soda, Tablespoonful Of salt, and
one pint OF buttermilk Bake in
oven till evenly Drowned at bottom
and top.
Corn Meal Mullins Take one
pint of rich buttermilk and stir in
half tea-spoontul Of soda until it
foams; beat thoroughly the yellows
of three eggs and stir in; add one
and one. half pints Of meal; and last
stir in the whites Of the eggs. Melt
a piece Of lard the size OF small
hens egg in the muffin irons; salt
to the taste. Bake over good fire.
Corn Meal Batter Cakes. One
pint Of meal, three-qnarters OF al
pint Of sour milk, one small tea
spoonful Of soda in the milk, stirred
until it foams; add two or three
eggs well beaten. Salt it to the
taste. Have tn, griddle hot and
well creased. Buttermilk is even
better than sour milk, if it can be-
had.
Mush Batter-C Cakes. - Excellent
cakes can be made OF one pint Of
mush, one half pint Of -four, three
eggs we'll beaten mixed with sweet
milk and salte1 to the taste
Kentucky Corn Egg-Bread.-
One and one-half pints m sal, one
pint buitermilk Cor sour milk, III
necessarily, three eggs, tea-sp )onI
full Of soda and one Of salt; one tsS,
BILE spoonful Of lard; mix well ant
bake quickly to ricn brown crust
All corn breal or cakes must bel