The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-02
GOOD THINGS FROM CORN NAL.
al Have Heard That There Is Corn
Get Y Down and Guy That Ye May
Live and Not DE-


Live and Not Die"
Maize CTea Nays IS a close rival in
production and quantity consumed TO
the king Of ali vegetable p-oduc;s-wheat
The latter is essentially product or
temperate countries, whilst maize is =
chief food in many hot as well as TEN
perate climates
Unless one has eaten It from child
hod, the -four Of the mature and dried
seed seems rough and harsh, and re-
quires training to acuire a fondRess
for it. Those who have been raised
on corn meal enjoy it when csoi,ed
only with water and served with rzlk-
But it is proved by the addition Of
milk. egss sugar and other substances.
which Disguise its characteristic favor.
While corn is inferior, from 4 nutri-
tlvestand point. 10 hard wheat. il is
said to contain about the same amount
Of heterogeneous matter as the soft varie-
ties OF wheat and at least five times IS
much fat It's lack Of gluten prevents
its successful use in the making of yeast
raised breads But this fact need nit,
in the least, interfere with it's usefulness
and it is much TO be regretted that il is
net more generally used IN every section
Of the country. as It is not only one
/ Of the most valuable Of our cereal foods
I bat one Of our most abundant products,
and therefore one Of the cheapest, and
/ IS perhaps scorned for this very reason
( BY those who would be most benefited
financially and in haalth by more
common use OF its various forms Of
/ preparation.
/ Perhaps much of the distaste for corn
meal arises from the careless and i'm
: perfect manner OF grinding IL ia some
/ parts OF the country. especially in the
newIy-peopled sections; and also on ac-
count of the insufficient and Indifferent
cooking which leaves the food indiges-
tible
While we have the Johnny cake and
brown bread. the mush. hasty pudding
and soup OF the northern and eastern
states, it is only in the south, in the land
OF hoe cakes pone. Mexican tortillas
and pinoles. where We find "cohn" bread
in perfection Southern cooks have
learned its virtues through much prac-
tice and rich and poor alike enjoy their
corn bread three times a day. while the
northerner rarely eats it ofteuer than
table; but it win soon acquire a taste
for it when he goes South, and won
ders at so radical a change. The secret
lies in the fact that, in the South. tho
swhite corn meal is used almost uni
versally and this not only has more
delicate, sweet favor, but il the hands
of the good southern cook produces bet
ter results.
One point about the southern corn
breads which adds crafty 20 their de-
Iicious favor is the crisp brown crust.
not hard and thick but thin. crisp and
sweet. Southern cooks make their muf-
fin rings and bread pans hot not merely
warm, before the batter is poured in.
scald Corn Meal.
Most cooks not versed IN coDn meal
doin's do not know how important it
is to scald the meal before making il
up in batters. especially the yellow meal.
In fact the graduated yellow corn meal
requires more than scaling to make L
digestible 10 most stomachs. If first
made into mush. and then into batter,
it viii not be swallowed in half raw
state and thus impose on the digestive
organs 4 task they viii resent; that of
attempting to 90 the work Of outward
digestion which should be accomplished
preliminary stage.
A Maize Party.
This is one Of the most delightful o.
fall entertainments and can be arranged
with little trouble.
For the menus cut a piece OF maize
colored paper the shape of a small ear
Of corn. write on this the menu, then
with a drop Of mueilage fasten the menu
in the center of a leaf of corn husk /
fasten a little silk floss or fringe of Six
paper to the point OF the leaf and roll
Up the leaf to olok like an ear Of corn, |
tic with piece OF pale green or maize !
coIored bebe ribbon. or the menus can /
be written on maize-eolored paper and !
either an ear Of corn outlined on each /
card. little harvest or farm scene /
sketched IN the corner.
The menu may consist o. cream of
corn soup uads yellow vilk yoIk Of I
egg. corn oysters. corn pop-overs. egg
eroquettes. with cream sauce, Indian /
corn pudding. coffee. popcorn cake, /
maize puddiRg.
Use unhleached cheesecloth for table |
cloth Have it double fringe the edge. /
draw out threads and run in. Tor a Dor I
der. two or three inch maize colared !
and green ribbons. The napkins may be I
made OF nlaize-colored crepe p arer. |
fringed. Golden-rod. cat-tails. grains OF I
cron strung on thread an5 southern 4
srliIax may be used 10 festoon chan I
deliers. etc. and little coru-shacF /
with small gourds ard vines used for /
the center piece for the table sun /
aowers. stalks Of corn. cat-tails. pump (
kins and go-den-rcd nav De used e. dec 4
Grating the hall and rooms for this AZ 4
fair II It Is an evening function. use /
the pumpkins as lanterns. IN tl;e day 4
light for holding flowers and plants
For the popcorn cake use q jelly cake +
r7li,-ture: when cake s. cold cur II 81 4
strips about an luch wide and four long. /
make Mtle layer cakes - Cling With 4
orange icing, cover each one wi.h soft.
boiled icing and cover th.ckiv with Tou-
corn r YOU want c littie ari -ht color. 4
cover a few Of the popporn cakes With
popcorn rolled IN rec sugar. Do not
forge. the real red ear e corn. wl.cll .
should be suspended Ike The ulstlstce
from the chandler by 2 msizs-c7iores
OF ereen ribbon 4 center risce for the
table NAY BE- made % popcorn balls
heap ped II pyramid form. havs 7cre balls
white. some RS a-a scue veli7W. usi-g
grange or yellow icing Tor a-.er These
with Z border q green leaves Wug give
the effect CT chrysanths grouped
Southern Germ Breakfast agfIrs.