Evening star., 1902-02-11
Table and Kitchen.
Tasty Cornmeal Dishes and the Nour-
ishment in Them.
Good enough for any king.
That a husband home can bring"

Good enough for any king.
That husband home can bring.
Perhaps many housekeepers do not know
how many delicious dishes can be prepared
from the rather homely food product. Ere
quently 1.-The folks up north first learn the
| merits Of this universal American grain
while sojeurning in the land of hoecake
and hominy. They wonder why corn breads
and cakes in the north taste so different
being coarse and rather strong in flavor.
while the southern preparation are such
delicate food. Down in Dixie they point
with scorn at our johnny cake, so conspic-
uous 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 cornmeal, which Is much
more delicate and milled by a different
process. The chief popularity in the COM
position Of corn Is that 1T contains more oil
or fat than any other of the cereals ex-
cept oats. Richness in fat makes cOrnmeal
especially suitable for cold weather. The
fat or oil in cornmeal imparts a peculiar
flavor which is very noticeable in the yell
low 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 1t fattens human beings
as 1t does animals. But all fat in the body
is not formed from the fat in foods. To
make the meal of yellow corn more palata-
bic for human use 1t is often treated to
potash in order to remove the distinct ma
vor Of the maize. This makes it more ac-
ceptable to most tastes, 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
puddngs it is delightful.
The quality of corn batter bread depends
ON the kind of meal used. The sweetness
of the corn should be sufficient to make
the bread palatable; but very little sweet
ening often improves the yellow cornmeal
which may have a slightly bitter taste, es-
pecia1ly If 1t is little old.
Excellent Corn Waf1es.
TO one pint of cornmeal mush add a ta-
blespoonful of butter and when it is cool
the well-beaten yolks of four eggs. Then
beat in a cup of sifted flour; cup of sour
cream; half teaspoonful Of soda dissolved
in a little sweet milk and enough more
milk to make thin batter after the stiff,
beaten whites have been added. Bake in
Well creased waffle irons.
Johnny Cake.
Scald a pint of sweek milk and pour it
over cup and half of sifted meal and
beat for ten minutes. Then add a table,
spoonful of wheat -four; half a cup of sour
milk with scant teaspoonful of soda; one
beaten egg; one tablespoonful of butter and
peat We'll again. BAKE IN Il SHaIlOW pam
Soft Cornmeal Cake.
Beat two eggs with two tablespoonfuls
of sugar; add teaspoonful Of salt; two
tablespoonfus melted butter; one heaping
pint of white cornmeal; half teaspoonful
OF soda dissolved in a little hot water and
sufficient buttermilk or sour milk to make
a thick batter. Mix thoroughly and then
pour in sufficient boiling water to make
thin batter. Bake in a rather shallow pan
in moderately hot oven for forty minutes