The Topeka state journal., 1902-02-12
Cornmeal Dishes.
Good enough for any king,
I,

| Cornmeal Dishes.
| Good enough for any king,
That a husband home can bring.
| Perhaps many housekeepers donot know
| pared from the rather homely food pro-
| duct Frequently ''the folks up north"
| first learn the merits of this universal
American grain while Sojourning in the
| land of hoecake and hominy. They Won
| der why corn breads and cakes in the
| north taste so different, being coarse
and rather strong in flavor while thS
southern preparations are such delicate
| food. Down in Dixie they point with
Scorn at our johnny cake. so conSp1cu-
| Gus upon restaurant and hotel tables
and with triumph to their own delicious
breads, etc. The secret lies in the fact
that they use the white corn meal which
is much more delicate and milled by a
different process. The chief popularity
in the composition of corn is that it con-
tains more oil or fat than any other of
the cereals except oats Richness In
fat makes cornmeal especially suitable
for cold weather. The fat or oil in corn
meal imparts peculiar flavor which is
Very noticeable in the yellow meal
This is not agreeable to many at first.
Some entertain the idea that on account
of the fattening quality contained in
| the grain that it fattens human beings
as it does animals. But all fat in the
! body is not formed from the fat in
foods. To make the meal of yellow corn
more palatable for human use it is
often treated to potash in order to re-
move the distinct flavor of the maize.
This makes it more acceptable to most
tasets, but less nutritious.
AS compared to other cereals, this
grain is deficient in salts as well as
gluten and on account of the latter
fault it cannot be baked into light,
spongy, fermented loaves of bread. But
for mush, a great variety of small
breakfast cakes and breads and pud-
dings it is delightful.
The quality of corn batter bread de-
pends on the kind of meal used. The
sweetness of the corn should be suffi-
cient to make the bread palatable; but
a very little sweetening often improves
the yellow corn meal which may have
a slightly bitter taste, especially if it is
a little old
EXCELLENT CORN WAFFLES
To one pint of cornmea1 mush, add a
tablespoonful of butter and when it is
cool the well-beaten yolks of four eggs.
Then beat in a. cup of Sifted flour; a cup
of sour cream; half a teaspoonfuI of
soda dissolved in a little sweet milk
and enough more milk to make a thin
batter after the stiff beaten whites have
been added. Bake in well creased
waffle irons.
JOHNNY CAKE.
Sca1d a pint of sweet milk and pour it
over cup and a half of Sifted meal
and beat for ten minutes. Then add a
tablespoonful of wheat flour; half a cup
of sour milk with a Scant teaspoonful
of soda; one beat egg; one tablespoon
full of butter and beat well again. Bake
in a shallow pan.
SOFT CORNMEAL CAKE
Beat two eggs with two tablespoonfuls
of sugar; add a teaSpOOnful of salt; two
tablespconfuls melted butter; one heap
ing pint of white corn meal; half tea
spoonful of soda dissolved in little hot
water and sufficient buttermilk or sour
milk to make a. thick batter. Mix thor
oughly and then pour in sufficient boil
ing water to make a thin batter. Bake
in a rather shallow pan in moderate hot
oven for forty minutes and serve hot
IL
Cream third of cup of butter: then.
add one tablespoonful of sugar and beat
until creamy. Stir in three well beaten
eggs, one pint of milk, one cup of corn
meal, two-thirdS of cup of flour, three
teaspoonfuls of baking powder and one
teaspoonful of salt Sifted together. Bake
in hot oven in gem pans. If the pans
are deep allow half an hour and
twenty five minutes for shallow pans.
Slice two bananas into the batter, just
before going into pans.
BAKED INDIAN PUDDING.
Scald one quart of milk: sift in
small cup of yellow corn meal and salt
to taste Cook for ten fifteen n in
utes; then take from the fire and add
lukewarm; then add two eggs well
beaten; one cupful and a third of sugar;
a f1avoring of nutmeg and a cupful of
stewed and chopped prunes. Heat u
spoonful of butter; then pour in the
batter and bake for three hours. When
nearly done, spread SOftenGd butter
over the top; sift sugar over it and let
finish baking. Serve hot with lemon
butter or sauce,
BOILED INDIAN PUDDING.
Warm one pint of milk with one
pint of molasses; add four eggs well
beaten; one pound of suet chopped fine;
one teaspoonful cinnamon. half a graf
ed nutmeg and grated lemon peel. Mix
we'll; then add sufficient corn meal to
make a thick batter Pour into a pud
ding bag that has been scalded and
Toured. allowing room for the pudding
to SWELL Boil for three hours. Serve
hot with following sauce: Put one cup
of brown sugar in a saucepan with one
tablespoonful of butter, one of vinegar,
one of flour or flour starch and a pinch
of salt. Beat all together; then add a
pint of boiling water and stir until it
has boiled ten minutes.
Inquiries Answered.
Miss M. E. H. writes: "Can you give
a recipe for Stewing tomatoes that will
not result in Ger tain raw flavor which
minutes or one hour, using fresh or
canned tomatoes? Would be Obliged
for directions for making n atZoon."
STEWED TOMATOES.
Perhaps it is lack of seasoning and
havoring that makes your tomatoes un-
palatable. They will admit of quite d
variety of these. Sometimes we stew
our torna toes in the following way: Put
tablespoonful of butter in a sauce
pan 1dO not use iron or tin) and If you
use onion at all. add a few slices and
fry a rich brown; then turn in the to-