The Montgomery advertiser., 1902-12-30
CORN BREAD
Has the Right Of Way Over Al
Bread Stuff.

las ING 1iBut VI way oNoE AL
Bread Stuff.
Washington Correspondence Chicago Tri-
bune.
Corn pone, old-fashioned and appetizing,
was introduced in the Congressional res
taurant at Washington by Representative
Livingston of Georgia. and 1t has now
become "a fashionable "staff of life" for
many who knew not of its splendid quail
ties.
Colonel Livingston says that when he
first came to Congress he thought he
would go mad by being forced to eat
bakers bread. which he calls "moonshine
stuff" He ransacked every restaurant
and hotel in Washington with the hope
of finding some good corn bread, but his
search was fruitless. he could not find
anything to his liking-nothing winch
tasted like the good old Georgia "pone."
why, the stun l got" said the Colo
mel, was not as good as the bread we
feed to our hounds down home. 1t was
watery, sobby. close and tasteless. 1t
didn't have the least appearance or taste
or any other Southern State. l stood do
ing without corn bread just as long as L
could, and then i decided to have 1t at
any cost. 1 am an artist in cooking corn
bread. sir. and l went to the proprietor of
the house restaurant-poor fellow, he's
dead now-and l told him l was going to
send to Georgia for some water ground
corn meal and that with his permission /
would teach his chef how to cook it, how
to prepare corn pone' so that a decent
man could eat II. The offer was agreed
to, and in a few days the express wagon
dumped a sack of meal of for me. l
gazed on that sack like 1t was long lost
friend; united the string and took Whit,
and great suffering Lazarus, it smelt good
went into the kitchen Of the restaurant.
threw OF my coat, rolled up my shirt
sleeves. washed my hands and began a
war dance among the cooking utensils.
mo IN
made up and ready for the oven. l was
SO desperately hungry that could scarce
ly take time to show the bread cook
how to 60 about the work. However. the
pone was soon ready and / invited sew
eral Of my colleagues to partake with me.
1t was the most enjoyable meal l had
eaten in Washington.
After the chef caught on to making
the corn pone l would occasionally take
some of my Northern friends to dinner
with me, and my pones grew rapidly In
popularity. Many who had never before
tasted the sweet and palatable bread de-
clared 1t the best they had ever eaten. Up
to that time they had only had sobby
bread made from steam ground meal,
and there Is all the difference in the
world In water ground and steam ground
meal. and, Of course. one must know how
to cook the pone.
"All this row about the cotton crop
does not worry me so much as to know
that the corn crop would be a failure.
Indian corn Is the homeSpun king, and
there is not cereal deserving more from
the American people. The food made
from corn meal is the best and health
est bread for people to eat 1 have my
meal shipped to me from home-pure,
clean. white, water ground meal. which
makes the finest bread in the world, a
bread which is nutritious, easy Of diges-
ton and palatable. l know there are
few families outside of the Southern
States who habitually use corn meal, and
the many delicious dishes that can be
made Of corn meal will ever sneer at it.
1t has the right of way of all bread-stuffs.
The famous corn pone and hoe cake of
the South will never be put on the top
shelf for any other breads by the people
who know and appreciate them. They
will hold first place as long as time lasts
and Indian corn Is grown. Demeter,
crowned with golden ears of corn, was
the greatest goddess of the Greeks, whom
they celebrated in awful mysteries as the
giver OF law and virtue. Even Peru had
its legends of similar import. and the
Christians of our day yet hope for the
time when swords shall be beaten into
plowshares.
Good corn bread is a civiliZer; 1t
makes the working body and thinking
mird;. 1t fills the soul with proud energy;
1t not only sustains, but makes man; 1t
does not cause the loss of teeth, debility
and insanity: it satisfies the cravings and
pleases the whole inner man; it gives our
laborers a superiority over the slower son
of Erin, whose chief article of food is
potatoes. The corn pone and hoe cake is
a brain producer and strength giver. But
1t is necessary to cook the meal thorough
ly done to get these results. The crust
should be brown and crisp and the inner
soft and white There Is nothing much
better II you have good fresh butter to
eat with 1t. There are a number of deli
cious dishes which can be made from
cornmeal. but when you begin to mix SUI
gar and other sweets with meal you spoil
the natural sweetness. To sweeten good
water ground meal is like a young and
pretty girl spelling her rosy cheeks with
paint and powder-the natural sweetness
Is marred.
II am now and always a friend to the
Indian corn-the sweetest and best bread
stuff ever produced. l take OFF my hat
at any time to the dear old grist mills
in the Southern States